Holiday Wreaths Recipes

Steps:

• Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
• Combine the cheese, garlic, and herbs in a small bowl. Set aside.
• Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap.
• Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy.

Steps:

• Melt margarine. Add marshmallows and cook stirring until marshmallows melt and mixture is syrupy. Remove from heat. Stir in coloring. Add Cereal. Stir until well coated. While still warm, make into wreaths.
• Put cinnamon candy on top of wreaths.

Steps:

• Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
• For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
• Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
• Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
• Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.

Steps:

• Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.
• Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.
• Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.

Steps:

• Mix 2 1/2 cups all-purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105 degrees F to 110 degrees F) in a large bowl with a wooden spoon to make a wet and sticky dough. Cover loosely with plastic wrap and set aside in a warm place until almost tripled in size, 2 to 3 hours (the top will flatten and begin to sink in the center). Divide the dough in half and transfer one piece to another bowl. Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours.
• Put a pizza stone or inverted rimmed baking sheet on the highest oven rack and put a broiler pan on the lowest rack; preheat the oven to 475 degrees F. Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape each into a smooth, taut ball. Cover the bowls loosely with plastic wrap; refrigerate 30 minutes.
• Put a large piece of parchment paper on a pizza peel or another inverted baking sheet and dust with flour. Using floured hands, pick up a ball of dough and poke your thumbs through the center to make a hole. Place on the parchment, then gently stretch the dough from the center to make a 9-inch-diameter ring with a 5-inch hole in the center. Sprinkle generously with flour. Lay out another sheet of parchment, dust with flour and repeat to shape the other ball of dough into a ring. Let rest, uncovered, 15 minutes.
• Holding kitchen shears at a 45 degrees F angle, make deep cuts at 1-to-1 1/2-inch intervals all the way around both dough rings, pulling the cut sections away from the center as you go to make "leaves." Let rest, uncovered, until plump, about 15 more minutes.
• Slide one dough wreath (on the parchment) directly onto the hot stone. Carefully pour 1 cup water into the broiler pan underneath to create steam; quickly shut the oven door. Bake until the bread is golden brown, 15 to 20 minutes. Transfer to a rack to cool. Repeat with the second dough wreath, adding another cup of water to the broiler pan.

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:

• With an electric mixer (can be done by hand, but it's a lot of work!), cream butter & cream cheese until light.
• Add the granulated sugar to butter blend and beat until light and fluffy.
• Beat in egg yolk, vanilla, and almond extract.
• In a separate large mixing bowl, combine dry ingredients (flour, baking powder and salt).
• Gradually blend in flour with creamed butter mixture.
• Chill dough for minimum 4 hours.
• After dough is chilled, preheat oven to 350°F.
• Add chilled dough to cookie press, use wreath shaping disc.
• Press cookies onto lightly greased cookie sheet or baking stone (baking stone recommended).
• Sprinkle green decorator sugar (granulated) over cookies.
• Add 1 cherry in middle of each wreath.
• Bake for 12 to 15 minutes, or until slightly browned. Do not over bake
• Let cool on wire cooling rack before serving.

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine artichoke hearts, spinach, mozzarella, parmesan, red bell pepper, mayonnaise, garlic, and black pepper. Mix well, and set aside.
• Remove crescent roll dough from packages and separate into 16 triangles on a clean work surface. On a pizza stone or half sheet tray, arrange 8 triangles in a circle with the widest edges touching, about 3" from the edge of the pan (points will extend off the edge of the pizza stone or sheet tray). Matching up wide ends with those already in place, arrange remaining 8 triangles on pan pointing in the opposite direction (points will overlap in the center). Pinch dough triangles together at seams and press with fingertips to smooth.
• Spoon filling evenly over seam of dough in a continuous circle. Beginning with the last triangle placed in the center of the pan, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across point of previous triangle (the filling will show). Repeat, overlapping points of inside and outside triangles around filling to form a wreath. Tuck last end under first.
• Brush top of wreath with egg wash and bake until bubbly and golden brown, 25-30 minutes. Brush surface of wreath with pesto and allow to rest at least 10 minutes before serving, with marinara sauce for dipping.

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.