Publisher Photo
Publisher Photo
In shape for the holidays, these confections from Salem, Oregon's Darlene Brenden are made from a recipe her mother handed down. "I still think her breads are better than mine--even when we're using the same recipe!" Darlene admits.
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min. + cooling

Ingredients

  • FILLING:
  • 1-1/2 cups chopped fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup raisins
  • 1/3 cup chopped walnuts
  • 1/3 cup honey
  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup butter or margarine
  • 1 cup warm milk (110° to 115°)
  • 2 eggs, lightly beaten
  • Confectioners' sugar icing, optional

Directions

In a saucepan, combine all filling ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Cool.
For dough, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add yeast mixture, milk and eggs; stir to form a soft dough. Place in a greased bowl; cover with plastic wrap. Refrigerate at least two hours. Divide dough in half. On a well-floured board, roll each half into an 18-in. x 15-in. rectangle. Spoon filling down the center of each rectangle widthwise. Fold into thirds so that the finished rectangles are 15 in. x 6 in. Cut each into 15 strips. Twist strips and shape into candy canes. Place on greased baking sheets. Bake at 375° for 15-18 minutes or until golden. Frost with confectioners' sugar icing if desired. Yield: 30 rolls.
Originally published as Cranberry Canes in Taste of Home December/January 1995, p17

Nutritional Facts

1 each: 174 calories, 8g fat (4g saturated fat), 32mg cholesterol, 150mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • FILLING:
  • 1-1/2 cups chopped fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup raisins
  • 1/3 cup chopped walnuts
  • 1/3 cup honey
  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup butter or margarine
  • 1 cup warm milk (110° to 115°)
  • 2 eggs, lightly beaten
  • Confectioners' sugar icing, optional
  1. In a saucepan, combine all filling ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Cool.
  2. For dough, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add yeast mixture, milk and eggs; stir to form a soft dough. Place in a greased bowl; cover with plastic wrap. Refrigerate at least two hours. Divide dough in half. On a well-floured board, roll each half into an 18-in. x 15-in. rectangle. Spoon filling down the center of each rectangle widthwise. Fold into thirds so that the finished rectangles are 15 in. x 6 in. Cut each into 15 strips. Twist strips and shape into candy canes. Place on greased baking sheets. Bake at 375° for 15-18 minutes or until golden. Frost with confectioners' sugar icing if desired. Yield: 30 rolls.
Originally published as Cranberry Canes in Taste of Home December/January 1995, p17

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