Spectrum Monthly Holiday Shopper Special Edition 2022
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Cranberry Christmas Canes!<br />
Mmmmm! Tender flaky cookie-buns crammed with cranberries, raisins,<br />
honey, nuts... bake ‘m easy with Fleischmann’s Yeast and this new nokneading<br />
no-rising refrigerator recipe! Great for Christmas giving!<br />
Scald 1 cup milk: cool to lukewarm. In large<br />
bowl combine 4 cups unsifted flour, 1/4<br />
cup sugar. 1 teaspoon salt and 1 teaspoon<br />
grated lemon peel. Cut in 1 cup (2 sticks)<br />
Fleischmann’s Margarine until like coarse meal.<br />
Dissolve 1 package Fleischmann’s Active Dry<br />
Yeast in 1/2 cup warm water (105 O -115 O F.).<br />
To flour mixture add yeast, lukewarm milk and<br />
two beaten eggs. Combine lightly.<br />
Cover dough tightly: refrigerate for at least<br />
2 hours (or up to 2 days). When ready to<br />
bake your Christmas Canes, prepare the<br />
filling. Combine 1-1/2 cups finely chopped<br />
cranberries,1/2 cup sugar, ccp raisins, 1/2 cup<br />
chopped Planters Pecans, ‘5 cup honey and<br />
1-1/2 teaspoons grated orange peel in a pan.<br />
Cook over medium heat: bring to a boil and<br />
cook for about 5 minutes. Cool.<br />
Brought to you by<br />
Divide dough in half. On a floured board, roll<br />
out half of the dough into 18”x15” rectangle.<br />
Spread one half of the filling on dough. Fold<br />
dough into a three-layer strip 15 inches long.<br />
Cut dough into 15 strips. Hold ends of each<br />
strip and twist lightly in opposite directions.<br />
Pinch ends to seal. Place on greased baking<br />
sheets. Shape top of each strip to form a cane.<br />
Repeat with remaining half of dough and filling.<br />
Bake in a hot oven (400 O F.) 10-15 minutes or<br />
until done. Cool on<br />
wire racks. Before<br />
serving, frost with<br />
confectioners’<br />
sugar frosting.<br />
Chocolate Covered Peanut Butter Balls<br />
(1) 16.2 oz. jar of peanut butter<br />
1 stick melted butter<br />
1 lb. confectioners sugar<br />
2 tsp. Vanilla<br />
1 semi sweet morsels 12 oz bag<br />
plus 2 oz.<br />
1/3 cake paraffin<br />
Mix all ingredients except for the chocolate and paraffin until smooth.<br />
Shape into small balls and refrigerate. In top of double boiler, melt<br />
paraffin then add chocolate chips. Dip balls in the chocolate and<br />
place on waxed paper on a cookie sheet. Use a toothpick to pick up<br />
the balls and dip them, then patch up the whole on top with a little<br />
more chocolate using the same toothpick. Refrigerate.<br />
Happy<br />
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