Sugar And Spice Wreath Recipes

SWEET BISCUIT WREATH

Steps:

• Preheat oven to 350 degrees F.
• On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath. Turn the parchment over and use to line your baking sheet. Set aside.
• In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside.
• Open can of biscuits and separate into individual biscuits.
• Sprinkle a rolling surface with some of the sugar-spice mixture. One at a time, press each biscuit into the bowl of sugar-spice mixture. Roll each biscuit on sugared surface to a 5-inch diameter. Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps. Position leaves overlapping around the circle drawn on parchment. Set aside.
• Lightly beat egg with 1 tablespoon of water. Using a pastry brush, paint egg wash between the leaves where they overlap.
• Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths.
• Bake in preheated oven for 14 to 17 minutes. Remove from oven and cool completely before moving.
• While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth. Cover and set aside.
• Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation.

SUGAR AND' SPICE WREATH

Steps:

• Measure carefully, placing water, sour cream, egg, flour, granulated sugar, salt and yeast in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease large cookie sheet with shortening. Divide dough into thirds. Roll each third into 26-inch rope; place ropes side by side. Starting at middle, braid one end together gently and loosely; repeat with other end. Pinch ends to fasten. Shape braid into circle on cookie sheet; pinch ends together. (Wreath can be covered with plastic wrap and refrigerated up to 48 hours. Before baking, remove the wreath from the refrigerator and remove plastic wrap. Cover with a kitchen towel and let rise in a warm place about 2 hours or until double.) Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 350°. Brush beaten egg over dough. Mix sugar crystals, cinnamon, cloves and nutmeg; sprinkle over dough. Bake 25 to 30 minutes or until golden brown.

SUGARED WREATH COOKIES

Steps:

• Preheat oven to 350 degrees. Tint dough with food color as desired. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
• Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
• Using a 2 1/2-inch fluted round cutter, cut out rounds. Using a 3/4-inch fluted round cutter, cut out centers of cookies. Transfer wreaths and, if desired, fluted cutouts to parchment-lined baking sheets. Brush wreaths and fluted cutouts with water, and sprinkle generously with sanding sugar. Refrigerate until firm, about 30 minutes.
• Bake until cookies are firm, 12 to 15 minutes. Transfer sheets to wire racks; let cool completely. If desired, affix fluted cutouts and candies to wreaths using a dot of glaze.

ALMOND CRANBERRY BREAD

Steps:

• Preheat oven to 375F and grease a 8x4x2" loaf pan.
• Combine the flour, sugar, baking powder, and salt in a medium bowl.
• Combine the egg, milk, butter, and almond extract in a separate bowl.
• Add the wet ingredients to the dry ingredients, mixing just until moistened (do not overmix).
• Stir in chopped almonds and cranberries.
• Spread batter in loaf pan and then sprinkle with additional 1 tbls. sugar and then the slivered or sliced almonds.
• Bake for 30 minutes.
• REDUCE heat to 350F and bake for an additional 20-30 minutes or until toothpick inserted in center comes out clean.
• Let cool 10-15 minutes before removing from pan to wire rack.

SUGAR-AND-SPICE NUTS

Steps:

• Preheat oven to 325F degrees.
• Grease a baking sheet and set aside.
• Beat egg white in a large bowl with a fork or whisk until foamy.
• Stir in two cups of unsalted nuts until coated (amounts listed are my favourites, but any combination can be used, as can other nuts such as peanuts or walnuts).
• Stir in sugar and spices; toss with nuts until coated.
• Put nuts onto prepared baking sheet.
• Spread out well.
• Bake, stirring often, until golden-- about 20-25 minutes .
• Cool completely.
• Store in an airtight container.

SUGAR AND SPICE COOKIES

Steps:

• Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
• Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
• Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SUGAR 'N' SPICE WREATH (FOR BREAD MACHINE)

Steps:

• Measure carefully, placing water, sour cream, egg, flour, granulated sugar, salt and yeast in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles. Process until machine beeps. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease large cookie sheet with shortening. Divide dough into thirds. Roll each third into 26-inch rope; place ropes side by side. Starting at middle, braid one end together gently and loosely; repeat with other end. Pinch ends to fasten. Shape braid into circle on cookie sheet; pinch ends together. (Wreath can be covered with plastic wrap and refrigerated up to 48 hours. Before baking, remove the wreath from the refrigerator and remove plastic wrap. Cover with a kitchen towel and let rise in a warm place about 2 hours or until double.) Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 350 degrees. Brush beaten egg over dough. Mix sugar crystals, cinnamon, cloves and nutmeg; sprinkle over dough. Bake 25 to 30 minutes or until golden brown.

SUGAR-AND-SPICE LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Coat two 8-inch round cake pans with cooking spray, line with parchment, and spray parchment. Sift flours, baking powder, cinnamon, nutmeg, cloves, and 1/2 teaspoon salt into a bowl.
• Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low. Add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Continue to beat until smooth, about 1 minute more.
• Divide batter among cake pans, and bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer pans to wire racks, and let cool for 20 minutes. Turn out cakes from pans, remove parchment, and flip right side up. Let cool completely.
• Trim tops of cakes to create a flat surface. Cut cakes in half horizontally. Spread 1/2 cup jam onto 1 layer, then spread 1 cup frosting over jam. Top with another cake layer. Repeat layering cakes with jam and frosting, leaving top layer (bottom side up) uncovered.Spread remaining frosting on top of cake, and garnish withcinnamon-sugar.