Cherry Ring Recipes

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CHERRY TEA RING



Cherry Tea Ring image

I found this recipe in a magazine many years ago. I like it so much, I entered it into a fair and won a ribbon! It is sure to be a hit in your family as well.-Pam Goodlet, Washington Island, Wisconsin

Provided by Taste of Home

Time 55m

Yield 1 ring (16 slices).

Number Of Ingredients 22

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup butter, softened
1 large egg
3/4 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour
FILLING:
1 cup dried cherries or cranberries
1 cup boiling water
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1/4 cup cold butter
GLAZE:
1-1/4 cups confectioners' sugar
1 teaspoon light corn syrup
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons half-and-half cream
Halved red and green candied cherries, optional

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, place cherries in a bowl; add boiling water. Let stand for 5 minutes; drain and squeeze out excess water. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Add cherries; toss to coat. , Punch dough down; turn onto a lightly floured surface. Roll into a 15x9-in. rectangle. Sprinkle with filling. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the glaze ingredients; drizzle over tea ring. Decorate with candied cherries if desired.

Nutrition Facts : Calories 264 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

VERY CHERRY CRESCENT RING



Very Cherry Crescent Ring image

My mother used to prepare this pretty coffee cake on Christmas Eve for our family to enjoy the next morning after opening gifts. It's an easy way to add an elegant touch to a holiday breakfast or brunch. -Karen Sevensky, Hackettstown, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 16 servings

Number Of Ingredients 11

1 jar (10 ounces) maraschino cherries, drained well and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
3/4 cup chopped pecans
2 tubes (8 ounces each) refrigerated crescent rolls
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
1/4 teaspoon almond extract
Additional pecans

Steps:

  • Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.

Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 268mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

CHERRY-PECAN RING



Cherry-Pecan Ring image

Need a coffee cake with a little extra? Indulge family and friends with a sweet breakfast or brunch treat.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 10

Number Of Ingredients 12

1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1 jar (6 oz) maraschino cherries (about 25 cherries), drained, stems removed
1/3 cup pecan halves
2 cups Original Bisquick™ mix
2 tablespoons granulated sugar
2/3 cup milk
2 tablespoons butter or margarine, softened
1 egg
1 cup powdered sugar
4 teaspoons water
1/2 teaspoon vanilla

Steps:

  • Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
  • In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
  • Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.

Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 27 g, TransFat 1 1/2 g

CHERRY TEA RING



Cherry Tea Ring image

Absolutely devine! soo soo good! It was perfect for a holiday brunch! I got this from Better Homes and Gardens

Provided by greyghost

Categories     Yeast Breads

Time 2h50m

Yield 2 rings, 24 serving(s)

Number Of Ingredients 20

1 1/2 cups milk
1/2 cup butter
2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (105-115 degrees F)
7 -7 1/2 cups flour
1/2 cup sugar
2 slightly beaten eggs
1 1/2 teaspoons salt
2 cups water
2 cups snipped dried tart cherries
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/3 cup flour
1 tablespoon cinnamon
1/2 cup butter
2 1/2 cups powdered sugar
2 teaspoons light corn syrup
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 -4 tablespoons half-and-half or 3 -4 tablespoons light cream

Steps:

  • For Bread:.
  • In small saucepan, heat and stir milk and butter until warm and butter almost melts.
  • Cool to lukewarm (105-115 degrees F).
  • In large mixing bowl, dissolve yeast into 1/2 cup warm water.
  • Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
  • Use wooden spoon to stir in as much of remaining flour as possible.
  • Turn dough out onto lightly floured surface.
  • Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
  • Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
  • Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
  • Punch dough down.
  • Turn out onto lightly floured surface.
  • Divide dough in half, cover and let rest for 10 minutes.
  • In medium saucepan, bring 2 cups of water to boiling, remove from heat.
  • Add cherries and let stand for 5 minutes.
  • Drain, squeezing out excess water of cherries. Set aside.
  • In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
  • Cut 1/2 cup butter into mixture until crumbly and set aside.
  • Roll half of dough into 15 x 9 rectangle.
  • Sprinkle half of the cinnamon filling evenly over dough.
  • Sprinkle with half of cherries.
  • Roll up, jelly roll style, starting from long side.
  • Seal seam.
  • Grease two baking pans (cookie sheets).
  • Place dough roll on one of prepared baking pans.
  • Attach ends of dough to form a circle.
  • Pinch to seal ends.
  • Use sharp knife to cut slits at 1 inch intervals around ring.
  • Cover, let dough rise again until double in size, about 30 minutes.
  • Repeat with remaining dough, cinnamon mix, and cherries.
  • Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
  • Transfer to wire racks and cool completely.
  • Drizzle with icing. . .
  • For icing:.
  • In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
  • Stir in enough cream to make drizzling consistency.
  • If desired, add red food color to icing.

Nutrition Facts : Calories 345.6, Fat 9.3, SaturatedFat 5.5, Cholesterol 40.8, Sodium 218.8, Carbohydrate 60.6, Fiber 1.5, Sugar 29.3, Protein 5.5

CHERRY CHEESE DANISH RING



Cherry Cheese Danish Ring image

Make and share this Cherry Cheese Danish Ring recipe from Food.com.

Provided by Colbys Mom

Categories     Breads

Time 10h

Yield 12 serving(s)

Number Of Ingredients 17

3/4 cup warm milk (105-115 degrees)
1/4 cup sugar
1 (1/4 ounce) package active dry yeast
3 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground cardamom
1 cup butter, cut into 3/4 inch pieces
2 eggs
1 (7 1/2 ounce) package farmer cheese or 1 (7 1/2 ounce) package well-drained cottage cheese
1/4 cup sugar
3 tablespoons all-purpose flour
2 egg yolks, divided
1 teaspoon grated lemon, zest of
1/4 teaspoon ground nutmeg
1/2 cup canned cherry pie filling, mashed
1/2 cup powdered sugar
1 tablespoon milk

Steps:

  • Dough:.
  • In measuring cup combine milk, sugar and yeast.
  • Let stand until frothy, 5 minutes.
  • In large bowl combine flour, salt, and cardamom.
  • With pastry blender cut in better until well distributed with some 1/2" pieces remaining.
  • Combine eggs with yeast mixture; stir into flour mixture until sticky dough forms.
  • Cover; regrigerate until thoroughly chilled; at least 6 hrs or overnight.
  • Turn dough out onto lightly floured surface.
  • Roll out into 20x9" rectangle, re-flouring dough as needed.
  • With long side of dough facing you, fold short sides over in thirds.
  • Wrap; chill 30 minutes.
  • Unwrap dough; on lightly floured surface, with long side facing you, roll out dough into 20x9" rectangle.
  • Repeat folding.
  • Wrap; chill 30 minutes.
  • Repeat rolling and folding two more times.
  • Wrap and chill until ready to use, at least 45 minutes.
  • Filling:.
  • Preheat oven to 375 degrees.
  • Combine cheese, sugar, flour, 1 yolk, zest, and nutmeg until smooth; set aside.
  • Roll out dough into 24x9" rectangle.
  • Spread cheese mixture down center of dough in 22x3" strip.
  • Fold 1 long side of dough over filling; brush with water.
  • Fold remaining dough over, gently pressing to attach.
  • Line baking sheet with parchment paper.
  • Shape roll, seam side down, into ring on baking sheet; press ends together to seal.
  • With scissors cut about 3/4" through outer edge every 1" all the way around to allow filling to peak through while it bakes.
  • Using knife to help separate, twist each piece slightly to expose filling inside.
  • Beat remaining yolk with 1 tbsp water; brush over ring.
  • Bake 40 minutes until golden brown (cover edges with foil if browning too quickly).
  • Remove from oven; spoon cherry filling over top of each cut.
  • Bake until filling is hot, about 5 minutes.
  • Cool on pan on rack 10 minutes.
  • Remove from pan; cool completely on rack.
  • Glaze:.
  • Combine powdered sugar with milk and drizzle over ring.

Nutrition Facts : Calories 365.4, Fat 17.9, SaturatedFat 10.7, Cholesterol 110.9, Sodium 231.6, Carbohydrate 42.4, Fiber 1.1, Sugar 13.8, Protein 8.9

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