Best Semolina Wreaths Recipes

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OATMEAL SHORTBREAD WREATHS



Oatmeal Shortbread Wreaths image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield About 24 wreaths

Number Of Ingredients 9

3/4 cup old-fashioned rolled oats
1 1/4 cups all-purpose flour, plus more for dusting
2/3 cup packed dark brown sugar
1 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 large egg yolk
1/4 cup pure maple syrup
1 cup freeze-dried raspberries, crushed
White sanding sugar, for decorating

Steps:

  • Pulse the oats in a food processor until finely ground. Add the flour, brown sugar and salt and pulse. Add the butter and egg yolk and process until the dough comes together and no streaks of butter remain. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, about 3 hours.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature about 5 minutes to soften slightly. Working with one piece at a time, roll out the dough on a lightly floured sheet of parchment paper until 1/4 inch thick; dust with more flour. (If the dough becomes too soft, refrigerate 15 minutes.) Cut out cookies with a 2 1/2-inch round cutter (preferably fluted), then cut out the centers with a 3/4-inch round cutter. Arrange the wreaths 1 inch apart on the prepared pans. Reroll the scraps and cut out more cookies.
  • Bake, switching the pans halfway through, until the cookies are dry and firm on top and golden brown around the edges, 15 to 20 minutes. Let cool 5 minutes on the pans. Lightly brush the tops with the maple syrup, then immediately sprinkle with the crushed raspberries and sanding sugar. Transfer to a rack to cool completely.

NO-BAKE M&M'S WREATHS



No-Bake M&M'S Wreaths image

A stretchy-chewy caramel is the glue holding these cereal treats together. Make sure to add the mini M&M'S to the tops before the caramel sets.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 12

1 1/2 cups cornflakes
1 1/2 cups graham cereal
1/4 cup salted peanuts, chopped
1/4 cup raisins, chopped
1 stick unsalted butter
1/3 cup packed light brown sugar
1/4 cup light corn syrup
2 tablespoons heavy cream
1/4 teaspoon kosher salt
1 cup mini marshmallows
8 to 10 drops green gel food coloring
Red and green mini M&M'S, for decorating

Steps:

  • Line a baking sheet with parchment paper. Combine the cereals in a bag and roughly crush into small pieces with a rolling pin. Pour into a large bowl, add the peanuts and raisins and toss.
  • Combine the butter, brown sugar, corn syrup, heavy cream and salt in a saucepan. Bring to a simmer over medium-low heat, stirring, until the caramel darkens a shade and releases from the sides of the pan when stirred, 4 to 7 minutes. Remove from the heat. When the caramel stops bubbling, stir in the marshmallows and food coloring. Add to the cereal mixture and stir.
  • Working quickly, drop 1/4-cup mounds of the mixture onto the baking sheet. Let cool slightly, then press each into a wreath shape while still warm and press mini M&M'S onto each. Let stand until set, about 1 hour.

CREAM OF WHEAT (SEMOLINA) PORRIDGE



Cream of Wheat (Semolina) Porridge image

I have always loved eating semolina porridge since I was a child. This is my favorite recipe for making a delicious, creamy meal. Hope you enjoy!

Provided by Oleechka

Categories     100+ Breakfast and Brunch Recipes     Cereals

Time 35m

Yield 2

Number Of Ingredients 6

2 cups milk
1 cup water
1 ½ teaspoons butter
¼ teaspoon salt
⅓ cup semolina flour
1 tablespoon white sugar

Steps:

  • Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.
  • Place saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low and cover; cook until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar.
  • Let porridge stand for 3 to 5 minutes before serving.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 17.7 g, Cholesterol 27.6 mg, Fat 7.8 g, Protein 8.1 g, SaturatedFat 5 g, Sodium 415.9 mg, Sugar 17.7 g

KRINGLA SWEDISH WREATHS



Kringla Swedish Wreaths image

Provided by Food Network

Categories     dessert

Time 42m

Number Of Ingredients 5

1 cup butter, softened
1/2 cup sugar
2 egg yolks
2 1/2 cups flour
Egg wash

Steps:

  • Cream the butter and sugar and egg yolks. Blend in the flour. Gather the dough into a ball and chill. Preheat the oven to 350 degrees. Break off small pieces and roll out a piece about 5 inches long and 1/3-inch thick. Form into a circle and twist or knot the ends. Continue until all the dough has been used. Brush each cookie with egg wash, sprinkle with parl sukkar (pearl sugar) and bake for 10 to 12 minutes, until just set, not browned.
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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