Holiday Wreaths Recipes

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HOLIDAY WREATH



Holiday Wreath image

My mom gave me this recipe. I look forward to crafting and sharing the wreath every Christmas. It's crisp and chewy, and a real eye-catcher on the table.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 10-12 servings.

Number Of Ingredients 7

30 large marshmallows
1/2 cup butter, cubed
1 tablespoon vanilla extract
20 to 22 drops green food coloring
3-1/2 cups cornflakes
Red-hot candies
Red shoestring licorice and one red Dot candy, optional

Steps:

  • In a heavy saucepan, combine marshmallows, butter, vanilla and food coloring; cook and stir over low heat until smooth. Remove from the hat; add cornflakes and mix well. Drop by spoonfuls onto greased foil, forming a 9-in. wreath. Decorate with red-hots. If desired, form a bow with licorice and place on wreath; add Dot on top of bow.

Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 145mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

HOLIDAY WREATHS



Holiday Wreaths image

With this recipe, you can make wreaths using cornflakes. They're fun to make and eat. Get the kids involved and make an afternoon of it!

Provided by blairbunny

Categories     Desserts     Cookies

Time 30m

Yield 16

Number Of Ingredients 5

⅓ cup butter
1 (10.5 ounce) package large marshmallows
6 cups cornflakes cereal
1 teaspoon green food coloring
¼ cup cinnamon red hot candies

Steps:

  • Melt margarine in a large pan over low heat. Add marshmallows and stir constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes and stir until well coated.
  • Drop mixture, by 1/4 cupful, onto cookie sheet. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies

Nutrition Facts : Calories 143.4 calories, Carbohydrate 27.4 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 119.1 mg, Sugar 13.8 g

HOLIDAY BERRY MERINGUE WREATH



Holiday Berry Meringue Wreath image

This edible wreath is almost too pretty to eat (but seriously, you should dive in -- it's delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 11

8 large egg whites, at room temperature
1 teaspoon cream of tartar
1/2 teaspoon fine salt
3 1/2 cups confectioners' sugar
One 10-ounce bag fresh or frozen cranberries, thawed and drained if frozen
1/3 cup granulated sugar, plus more to taste
Juice of 1/2 lemon
4 cups fresh raspberries
1/2 cup pomegranate seeds
Leaves from 1 bunch fresh mint
1 cup heavy cream

Steps:

  • Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
  • For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
  • Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
  • Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
  • Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.

Nutrition Facts : Calories 335, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 32 milligrams, Sodium 171 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 4 grams, Sugar 52 grams

HOLIDAY BREAD WREATH



Holiday Bread Wreath image

Provided by Food Network Kitchen

Categories     side-dish

Time 6h

Yield two 9-inch wreaths

Number Of Ingredients 4

3 cups all-purpose flour, plus more for forming the loaves
2 1/4 cups bread flour
4 teaspoons kosher salt
1 tablespoon rapid-rise yeast

Steps:

  • Mix 2 1/2 cups all-purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105 degrees F to 110 degrees F) in a large bowl with a wooden spoon to make a wet and sticky dough. Cover loosely with plastic wrap and set aside in a warm place until almost tripled in size, 2 to 3 hours (the top will flatten and begin to sink in the center). Divide the dough in half and transfer one piece to another bowl. Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours.
  • Put a pizza stone or inverted rimmed baking sheet on the highest oven rack and put a broiler pan on the lowest rack; preheat the oven to 475 degrees F. Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape each into a smooth, taut ball. Cover the bowls loosely with plastic wrap; refrigerate 30 minutes.
  • Put a large piece of parchment paper on a pizza peel or another inverted baking sheet and dust with flour. Using floured hands, pick up a ball of dough and poke your thumbs through the center to make a hole. Place on the parchment, then gently stretch the dough from the center to make a 9-inch-diameter ring with a 5-inch hole in the center. Sprinkle generously with flour. Lay out another sheet of parchment, dust with flour and repeat to shape the other ball of dough into a ring. Let rest, uncovered, 15 minutes.
  • Holding kitchen shears at a 45 degrees F angle, make deep cuts at 1-to-1 1/2-inch intervals all the way around both dough rings, pulling the cut sections away from the center as you go to make "leaves." Let rest, uncovered, until plump, about 15 more minutes.
  • Slide one dough wreath (on the parchment) directly onto the hot stone. Carefully pour 1 cup water into the broiler pan underneath to create steam; quickly shut the oven door. Bake until the bread is golden brown, 15 to 20 minutes. Transfer to a rack to cool. Repeat with the second dough wreath, adding another cup of water to the broiler pan.

HOLIDAY WREATHS



Holiday Wreaths image

These are an old family favorite. I have been making these at Christmas since I was a little girl, and they are still a family favorite.

Provided by Smile1968

Categories     Candy

Time 20m

Yield 15-20 serving(s)

Number Of Ingredients 5

1/2 cup margarine
40 regular marshmallows
1 teaspoon green food coloring
6 cups corn flakes
red cinnamon candies (red hots will work)

Steps:

  • Melt margarine. Add marshmallows and cook stirring until marshmallows melt and mixture is syrupy. Remove from heat. Stir in coloring. Add Cereal. Stir until well coated. While still warm, make into wreaths.
  • Put cinnamon candy on top of wreaths.

Nutrition Facts : Calories 153.9, Fat 6.2, SaturatedFat 1.3, Sodium 166.8, Carbohydrate 25, Fiber 0.3, Sugar 11.9, Protein 1.1

HOLIDAY WREATHS



Holiday Wreaths image

Number Of Ingredients 6

1/3 cup margarine or butter
1 (10-ounce) package regular marshmallows or 4 cups miniature marshmallows
1 teaspoon green food coloring
6 cups Kellogg's® corn flakes or Kellogg's® frosted corn flakes
red cinnamon candy
prepared vanilla white frosting

Steps:

  • 1. Melt margrine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.2. Add KELLOGG'S CORN FLAKES cereal. Stir until well coated3. Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container. NOTE: Use fresh marshmallows for best results. Children should be supervised. Green paste food coloring makes the best color for wreathsMICROWAVE DIRECTIONS: Microwave margarine and marshmallows at HIGH 2 minutes in microwave-safe bowl. Stir to combine. Microwave at HIGH 1 minute longer. Stir until smooth, then add food coloring. Follow steps 2 and 3 above.TO MAKE ONE LARGE WREATH: Press warm cereal mixture in 5 1/2-cup ring mold coated with cooking spray or shape in ring on serving plate. Remove from mold and dot with red candies. Slice to serve.

Nutrition Facts : Nutritional Facts Serves

HOLIDAY SPRITZ WREATHS



Holiday Spritz Wreaths image

At only 37 calories each, you can indulge your urge to eat more than one of these delightful cookies from our Test Kitchen.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 12

1/3 cup sugar blend
1/4 cup butter, softened
3 tablespoons canola oil
2 eggs
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon baking soda
6 drops green food coloring
1/4 cup holiday sprinkles

Steps:

  • In a large bowl, beat the sugar blend, butter and oil until well blended. Beat in eggs and extract. Combine the flour, baking powder, salt, allspice and baking soda; gradually add to butter mixture and mix well. Beat in food coloring. , Using a cookie press fitted with a wreath-shaped disk, press dough 1 in. apart onto ungreased baking sheets. Decorate with holiday sprinkles. , Bake at 375° for 7-10 minutes or until set (do not brown). Remove to wire racks.

Nutrition Facts : Calories 37 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 25mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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