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.
Total TimePrep: 35 min. + chilling Bake: 15 min. + cooling
- 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
- 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
- 1 cup warm whole milk (110° to 115°)
- 2 large eggs, lightly beaten
- Confectioners' sugar icing, optional
- 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 surface, roll each half into an 18x15-in. rectangle. Spoon filling down the center of each rectangle widthwise. Fold into thirds so that the finished rectangles are 15x6 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.
Nutrition Facts1 each: 174 calories, 8g fat (4g saturated fat), 32mg cholesterol, 150mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 3g protein.
Originally published as Cranberry Canes in Taste of Home December/January 1995