Apple Cinnamon Biscuit Wreath Recipes

Steps:

• Heat oven to 200°F. Cut apples lengthwise from stem end through core into 1/4-inch slices. Dip apples into lemon juice to prevent browning; place on wire racks. Carefully place wire racks on oven rack. Bake 4 hours.
• Remove wire racks from oven and place on heatproof surface. Let apples stand about 2 hours or until completely dry. Place dried apples on waxed paper. Coat each side with 2 light coats of spray varnish, following manufacturer's directions.
• Tie 10-inch cinnamon sticks together. Attach to front of wreath with 6 inches of the ribbon. Glue dried apple slices and 3 1/2-inch cinnamon sticks to front and side of wreath, using glue gun. Attach leaves to ribbon on 10-inch cinnamon sticks. Make a bow with the remaining ribbon, and attach to wreath. Attach wire hanger if desired.

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters. Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan. Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top. Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer. Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.

Steps:

• IMPORTANT: You will also need 1 Straw wreath, 10 inches in diameter
• Heat oven to 200°F
• Cut apples lengthwise from stem end through core into 1/4-inch slices.
• Dip apples into lemon juice to prevent browning; place on wire racks. Carefully place wire racks on oven rack.
• Bake 4 hours.
• Remove wire racks from oven and place on heatproof surface.
• Let apples stand about 2 hours or until completely dry.
• Place dried apples on waxed paper.
• Coat each side with 2 light coats of spray varnish, following manufacturer's directions.
• Tie 10-inch cinnamon sticks together.
• Attach to front of wreath with 6 inches of the ribbon.
• Glue dried apple slices and 3 1/2-inch cinnamon sticks to front and side of wreath, using glue gun.
• Attach leaves to ribbon on 10-inch cinnamon sticks.
• Make a bow with the remaining ribbon, and attach to wreath.
• Attach wire hanger if desired.
• Tips:
• - Make the dried apples ahead of time. When it's time to make the wreath it will all come together in a snap.
• - Pick up Rome apples for this project. With their pretty red skin and white flesh they are particularly nice in this wreath, though other types of apples are also attractive.

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray.
• Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles.
• Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside.
• With the remaining dough, stuff and roll each piece of biscuit with an olive.
• Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl.
• Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed.
• Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm.

Steps:

• Preheat oven to 375 degrees 1. Remove apple pie filling contents from the can. 2. Blend until smooth with a hand blender. 3. Lay all 16 biscuits out on a flat surface and spread about 1 tbsp apple pie filling across all 16 biscuits. 4. Grease bundt pan. 5. Stack all biscuits into the bundt pan stacked around the center hole of the pan standing on their side. 6. Sprinkle biscuits with 1/4 cup of the cinnamon and sugar mixture 7. Bake for 45-50 minutes until golden brown 8. Make the frosting towards the end of the baking period. 9. Remove from the over and let cool for 10-15 minutes. 10.Run butter knife around outside and inside edges of the bundt pan to ensure bread is loosened from the edges. 11.Turn upside down on serving plate and wiggle to get pan to release. 12. Drizzle and spread frosting across warm biscuits so that the frosting drips down the sides. 13.Sprinkle with 1 tbsp green sugar sprinkles and add maraschino slices. Frosting 1. Melt 4 tbsp butter and add 1 tsp milk, 1/4 tsp vanilla and 1 cup powdered sugar. 2. Blend with an electric hand mixer until smooth.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer apple slices in the bottom of an 8-inch glass baking dish.
• Mix water, butter, flour, and cornstarch together in a bowl until no lumps remain. Stir in brown sugar, cinnamon, and salt until smooth. Pour apples in the baking dish.
• Bake in the preheated oven, stirring every 10 to 15 minutes, until soft and juicy, about 45 minutes.

Steps:

• Grease your baking trays with your butter and tin foil.
• Mix the butter, sugar and plain flour into your mixing bowl.
• Add your cinnamon and your chopped apple and stir until you make a dough.
• Roll your dough into small balls and flatten on your baking trays.
• Carefully, place your trays in the oven and cook until firm.
• ENJOY!

Steps:

• In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

Steps:

• Preheat the oven to 450° F and prepare 2 baking sheets if you are doing small biscuits. Combine all biscuit ingredients in a medium bowl and turn out onto board "floured" with Biquick mix. Knead 10 times. Roll out the dough to about a half inch thickness and cut with a biscuit cutter. I used the smallest from my set (1 1/2 inch I believe) for a more bite-size biscuits.
• Bake for 10 minutes. About halfway through, rotate the pans 180° and switch the pans on the racks. The biscuits are done when they are a golden brown. Remove from the oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, whisk eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. Transfer to two greased 8x4-in. loaf pans., For topping, combine flour, sugar and walnuts; cut in butter until crumbly. Sprinkle over batter., Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool 10 minutes before removing from pans to wire racks.