Raisin Filled Holiday Ring Recipes

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RAISIN-FILLED COOKIES



Raisin-Filled Cookies image

Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 17

1 cup packed brown sugar
1 cup sugar
1 cup butter, softened
3 large eggs
2 tablespoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons buttermilk
FILLING:
1 tablespoon cornstarch
3 tablespoons all-purpose flour
1 cup packed brown sugar
2 cups boiling water
1-1/2 cup seedless raisins

Steps:

  • In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

DANISH RAISIN RING



Danish Raisin Ring image

This is an old-fashioned recipe updated for the bread machine. Loaded with raisins and pecans, the nicely spiced coffee cake is scrumptious.

Provided by Taste of Home

Time 2h15m

Yield 1 coffee cake.

Number Of Ingredients 19

1 cup water (70° to 80°)
6 tablespoons butter, softened
1 large egg
1 teaspoon salt
1/3 cup nonfat dry milk powder
6 tablespoons sugar
1-1/4 teaspoons ground cardamom
3-1/4 cups bread flour
1 package (1/4 ounce) active dry yeast
FILLING:
3/4 cup chopped pecans
3/4 cup golden raisins
1/2 cup raisins
1/4 cup sugar
1 teaspoon ground cinnamon
GLAZE (optional):
1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk

Steps:

  • In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Knead in pecans and raisins. Roll into a 14x9-in. rectangle. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down in a greased 10-in. fluted tube pan. Pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. If desired, combine the confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over top.

Nutrition Facts :

HOLIDAY RING CAKE



Holiday Ring Cake image

Not your average fruit cake, this one is made with cream cheese and is a family favorite. A hot cup of tea and a slice of this is so good.

Provided by Calee

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup butter, softened
8 ounces cream cheese
1 1/2 cups sugar
2 teaspoons lemon zest, grated
1 teaspoon vanilla
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup raisins
1/2 cup golden raisin
1/2 cup mixed deluxe candied fruit
1/2 cup maraschino cherry, drain on paper towel

Steps:

  • With electric beaters, cream butter and cream cheese.
  • Add sugar mix well.
  • Beat in zest and vanilla.
  • Add eggs, one at a time beat well after each addition.
  • Reserve 1/4 cup flour.
  • Sift remaining flour with baking powder and blend into creamed mixture.
  • In a small bowl combine both kinds of raisins, candied fruit and maraschino cherries; toss with the 1/4 cup flour. (The cherries I like to leave whole--I think they look nice when the cake is cut, but its up to you to either leave them whole or chop them.).
  • Stir fruit into batter.
  • Pour into greased and floured 10-inch bundt or tube pan.
  • Bake 300°F for 70-80 minutes or until toothpick comes out clean. Let cool in pan for 10 minutes then turn out onto wire rack to cool completely.
  • I have made this cake in loaf pans (2) (Bake time for loaf is 45-55 minutes) which allows me to cut them into smaller servings and I put them on my Christmas goodie trays. This cake freezes well.

Nutrition Facts : Calories 436.4, Fat 23.9, SaturatedFat 14.4, Cholesterol 132, Sodium 235.5, Carbohydrate 51.4, Fiber 1.1, Sugar 32.4, Protein 6.2

OLD FASHIONED CHRISTMAS RAISIN DELIGHTS



Old Fashioned Christmas Raisin Delights image

This is an old classic Christmas cookie that will bring back many fond memories to those who eat these delightful cookies

Provided by Holly

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Yield 18

Number Of Ingredients 17

3 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅔ cup butter, softened
¾ cup packed brown sugar
¾ cup white sugar
2 eggs
⅓ cup milk
1 teaspoon vanilla
1 ¾ cups raisins
1 cup packed brown sugar
1 cup water
1 pinch salt
1 teaspoon lemon juice
1 ½ tablespoons cornstarch
2 tablespoons water
½ cup chopped walnuts

Steps:

  • To Make The Dough: Sift the flour, baking powder, and salt together; set aside.
  • Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
  • To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.
  • Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
  • Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.
  • Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.

Nutrition Facts : Calories 345 calories, Carbohydrate 62 g, Cholesterol 39.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 249.8 mg, Sugar 39 g

CHRISTMAS TEA RING



Christmas Tea Ring image

Our family makes a lot of these every Christmas, some to give away, some for Christmas breakfast.

Provided by Baritone Bob

Categories     Bread     Yeast Bread Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

1 (1 pound) loaf frozen bread dough, thawed
¼ cup butter, softened
½ cup brown sugar
2 tablespoons ground cinnamon
2 tablespoons all-purpose flour
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Steps:

  • Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.
  • Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.
  • Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.
  • Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.
  • Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 59.4 g, Cholesterol 15.4 mg, Fat 8.1 g, Fiber 3.2 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 363.7 mg, Sugar 31.2 g

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