Cherrycrescentring Recipes

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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 CRESCENT RING



Cherry Crescent Ring image

I found this recipe in a Pillsbury bake-off cookbook. It makes a beautiful presentation is also delicious.

Provided by Chris from Kansas

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup maraschino cherry, drained
8 ounces light cream cheese, softened
3/4 cup almonds, sliced
1/2 cup sugar
1/2 teaspoon almond extract
2 (8 ounce) cans crescent rolls
2 tablespoons almonds, sliced
1 cup powdered sugar
4 teaspoons milk
1/4 teaspoon almond extract

Steps:

  • Heat oven to 375 degrees.
  • Grease cookie sheet.
  • Reserve 5 cherries and chop remaining.
  • In small bowl, combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Set aside.
  • Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles and firmly press edges and perforations to seal.
  • Roll or pat out to form a rectangle about 15X13 inches.
  • Spread cherry mixture over dough.
  • Starting at longer side, roll up, pressing edges to seal.
  • On greased cookie sheet, place seam side down. Form into a ring, firmly pressing ends together.
  • With a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
  • Bake at 375 for 20 to 30 minutes or until golden brown. If necessary, cover with foil during last 5 minute to prevent excessive browning.
  • In small bowl, combine all glaze ingredients; mix well.\.
  • Drizzle warm coffeecake with glaze. Garnish with sliced amonds and reserved cherries.
  • Store in refrigerator.

Nutrition Facts : Calories 446.9, Fat 18.3, SaturatedFat 5.8, Cholesterol 50.2, Sodium 474.4, Carbohydrate 60.8, Fiber 3.9, Sugar 30.4, Protein 11.6

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

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