Christmas Wreaths Recipes

Steps:

• Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Steps:

• Line 2 baking sheets with parchment paper.
• In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring, until melted. Add the green food coloring and stir until evenly distributed. Remove from the heat, add the cornflakes and stir until well coated.
• Spray your hands with nonstick spray as needed during this step to ease in the shaping of the wreaths. Take 1/3 cup of the mixture and form an even log. Join the ends of the log together to form a wreath. Place the wreath onto one of the prepared baking sheets. Continue with the remaining cornflake mixture.
• Decorate each wreath with 3 small cinnamon candies. Let sit to firm before serving.

Steps:

• Line 2 baking sheets with parchment. Combine the marshmallows and butter in a large bowl and microwave on 50-percent power in 30-second intervals, stirring in between each, until melted, about 1 minute 30 seconds.
• Stir in the vanilla and enough food coloring to make the mixture a deep green, 10 to 15 drops. Stir in the cornflakes until they are completely coated.
• Working with wet hands, form the mixture into twenty-four 2-inch balls. Flatten on the prepared baking sheets and poke a hole in the middle of each with your finger, molding the sides as needed to form a wreath shape. Decorate with the cinnamon candies to create holly berries. Form the red candy strips into a simple bow on each wreath. Sprinkle lightly with the white nonpareils for snow. Let set at room temperature to firm up, about 2 hours, or refrigerate 30 minutes.

Steps:

• Combine all filling ingredients in a bowl; cover and refrigerate until ready to use. For dough, combine warm milk, sugar, salt and yeast in a bowl. Let stand for 5 minutes. Add eggs, shortening and 3 cups flour; mix until smooth. Add enough of the remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1-1/2 hours. Punch dough down; divide in half. Roll each half into an 18x9-in. rectangle. Spread each with half of the filling. Starting at the long end, roll up tightly and seal edges. Place on a greased baking sheet, sealing ends together and forming ring. With a scissors, cut two-thirds of the way through the ring at 1-in. intervals. Carefully turn each section onto its side. Cover and let rise until nearly doubled, 30-45 minutes. Bake at 350° for 25-20 minutes or until golden. Cool for 20 minutes. Beat confectioners' sugar, milk and vanilla until smooth. Remove wreaths to platter; drizzle with icing while warm. Decorate with candied cherries if desired.

Steps:

• In a double boiler, melt margarine with vanilla and green food coloring.
• Add marshmallows and stir until melted and smooth.
• Add corn flakes.
• Remove from heat.
• Drop by heaping tablespoons onto waxed paper and form into wreaths.
• Add 3 cinnamon candies to represent berries on poinsettas.
• Cool and enjoy!

Steps:

• Spray a medium saucepan with nonstick vegetable shortening or lightly grease it.
• Melt the butter over low heat.
• Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes). Remove the pan from the heat and whisk in the food coloring and vanilla extract until well blended. Stir in the cornflakes to coat them well. Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water as it cools.
• Working quickly so the mixture does not harden, use the 2 spoons, or lightly greased fingers, to drop small (1 heaping tablespoon) mounds of the cornflake mixture onto the wax paper. With lightly greased fingers, quickly form cornflake mounds into wreaths with holes in the centers. Immediately, while the wreaths are still sticky, decorate the wreaths with red-hots.
• When wreaths dry, they may be strung with nylon string or gold ribbons as tree ornaments.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together the butter or margarine, confectioner's sugar, flour and peppermint extract. Mix well.
• Separate dough into two equal parts, put into separate bowls and tint with food-coloring. Roll dough into SMALL balls, approximately 1/2 tsp per cookie. Place six balls in a circle, alternating colors onto cookie sheet.
• Bake for 8 minutes. NOTE: I guess you could omit peppermint flavoring or substitute it, but we like peppermint, so I have not tried variations or substitutions .

Steps:

• Preheat the oven to 375 degrees F.
• Remove the crescent roll dough from its packaging BUT DON'T UNROLL IT.
• Cut each tube into eight slices and arrange the slices in a circle on ungreased baking sheet (about 11 inches in diameter -- you can make your circle on an pizza pan).
• Bake dough wreath for 15-20 minutes or until the dough turns a lovely golden color. Cool for 5 minutes or so before gently removing wreath to a serving platter. Then, cool it completely.
• In small bowl, beat the sour cream, cream cheese together until smooth. Mix in dill, Italian seasoning and garlic. Refrigerate until ready to spread on wreath.
• Cut red pepper into festive shapes (circles, stars, etc.) You can make a bow out of the rounded bottom and strips of the pepper (see the photo for example).
• When ready to assemble, spread the cheese mixture over the baked wreath.
• Sprinkle with chopped celery.
• Arrange broccoli florets, celery leaves and red pepper pieces around the wreath to decorate.
• Attach red pepper bow and serve.