SEMOLINA WREATHS
Provided by Food Network Kitchen
Time 5h50m
Yield about 18 cookies
Number Of Ingredients 12
Steps:
- Combine the all-purpose and semolina flours, sugar, anise seeds and salt in a food processor. Pulse until the seeds are mostly pulverized, about 3 minutes. Add the butter and pulse until it is in pea-size pieces. Add the egg yolk, honey, vanilla, and orange and lemon zests; pulse until the dough comes together into a smooth ball. Turn out onto a piece of plastic wrap. Pat into a disk, wrap and refrigerate until firm, at least 4 hours or overnight.
- Line 2 baking sheets with parchment paper. Let the dough soften slightly at room temperature, about 15 minutes. Roll tablespoonfuls of dough into 5-inch-long ropes, about 1/4 inch thick. Pinch the ends of each rope together to form a ring; arrange about 1 1/2 inches apart on the prepared baking sheets. (Return the dough to the refrigerator if it gets too soft.) Refrigerate the cookies until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Bake the cookies, switching the position of the pans halfway through, until golden, 15 to 18 minutes. Remove from the oven and let cool on the baking sheet. Beat the egg white with 1 tablespoon water in a small bowl; brush onto the cookies. Sprinkle with nonpareils, then return to the oven until set, 2 to 3 more minutes. Transfer to racks to cool completely.
OATMEAL SHORTBREAD WREATHS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield About 24 wreaths
Number Of Ingredients 9
Steps:
- Pulse the oats in a food processor until finely ground. Add the flour, brown sugar and salt and pulse. Add the butter and egg yolk and process until the dough comes together and no streaks of butter remain. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, about 3 hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature about 5 minutes to soften slightly. Working with one piece at a time, roll out the dough on a lightly floured sheet of parchment paper until 1/4 inch thick; dust with more flour. (If the dough becomes too soft, refrigerate 15 minutes.) Cut out cookies with a 2 1/2-inch round cutter (preferably fluted), then cut out the centers with a 3/4-inch round cutter. Arrange the wreaths 1 inch apart on the prepared pans. Reroll the scraps and cut out more cookies.
- Bake, switching the pans halfway through, until the cookies are dry and firm on top and golden brown around the edges, 15 to 20 minutes. Let cool 5 minutes on the pans. Lightly brush the tops with the maple syrup, then immediately sprinkle with the crushed raspberries and sanding sugar. Transfer to a rack to cool completely.
CORNMEAL WREATHS
Provided by Food Network Kitchen
Categories dessert
Time 1h3m
Yield about 34 cookies
Number Of Ingredients 12
Steps:
- Whisk the flour, cornmeal, baking powder, and salt in a medium bowl. In another bowl, beat the butter with a handheld electric mixer until smooth. Add the sugar, vanilla, and anise to the butter and continue beating until light and fluffy, about 2 minutes more. Add the eggs 1 at a time to the butter mixture and mix until incorporated, about 30 seconds. Stir the flour-cornmeal mixture into the wet ingredients with a wooden spoon or rubber spatula.
- Divide the dough into 34 (1-inch) balls (3/4-ounce). Arrange the cookies on 2 parchment-lined cookie sheets about 1-inch apart. Make a hole in the center of each ball with your finger or the tip of a wooden spoon. Work each piece of dough by hand into a doughnut-like shape with a 1-inch hole and about 2 inches wide. Use scissors to snip 1/2-inch long angled cuts, about 1/2-inch apart around the outside ring of each cookie. Freeze cookies on the sheet until firm, about 10 minutes.
- Preheat oven to 350 degrees F.
- Toss a few of the cornflakes at a time with the egg whites and arrange on the surface of the cookies in a leaf like pattern. Bake until just golden around the edges, about 14 to 18 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
NO-BAKE M&M'S WREATHS
A stretchy-chewy caramel is the glue holding these cereal treats together. Make sure to add the mini M&M'S to the tops before the caramel sets.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper. Combine the cereals in a bag and roughly crush into small pieces with a rolling pin. Pour into a large bowl, add the peanuts and raisins and toss.
- Combine the butter, brown sugar, corn syrup, heavy cream and salt in a saucepan. Bring to a simmer over medium-low heat, stirring, until the caramel darkens a shade and releases from the sides of the pan when stirred, 4 to 7 minutes. Remove from the heat. When the caramel stops bubbling, stir in the marshmallows and food coloring. Add to the cereal mixture and stir.
- Working quickly, drop 1/4-cup mounds of the mixture onto the baking sheet. Let cool slightly, then press each into a wreath shape while still warm and press mini M&M'S onto each. Let stand until set, about 1 hour.
CREAM OF WHEAT (SEMOLINA) PORRIDGE
I have always loved eating semolina porridge since I was a child. This is my favorite recipe for making a delicious, creamy meal. Hope you enjoy!
Provided by Oleechka
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.
- Place saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low and cover; cook until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar.
- Let porridge stand for 3 to 5 minutes before serving.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 17.7 g, Cholesterol 27.6 mg, Fat 7.8 g, Protein 8.1 g, SaturatedFat 5 g, Sodium 415.9 mg, Sugar 17.7 g
More about "semolina wreaths recipes"
MATCHA SPRITZ WREATHS RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Young Sun Huh for Food Network Kitchen FromSteps 3Difficulty Easy
12 SEMOLINA RECIPES OF THE SWEET AND SAVOURY KIND | GOURMET …
From gourmettraveller.com.au
SEMOLINA WREATHS RECIPE
From recipenode.com
WHAT IS SEMOLINA: USES, SUBSTITUTES & MORE | BOB'S RED MILL
From bobsredmill.com
10 BEST SEMOLINA WHEAT RECIPES | YUMMLY
From yummly.com
SEMOLINA WREATHS | RECIPE | FOOD NETWORK RECIPES, COCOA …
From pinterest.com
SEMOLINA WREATHS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SEMOLINA WREATHS (FOOD NETWORK KITCHENS) RECIPE
From recipeofhealth.com
REDCURRANT AND COCONUT MARSHMALLOW WREATHS RECIPE BY HELEN GOH
From theguardian.com
SEMOLINA WREATHS | PUNCHFORK
From punchfork.com
SEMOLINA WREATHS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
ITALIAN SEMOLINA COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SEMOLINA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SEMOLINA WREATHS – RECIPES NETWORK
From recipenet.org
SEMOLINA FLOUR RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
17 EASY SEMOLINA RECIPES EVERYONE WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
SEMOLINA WREATHS | RECIPE | FOOD NETWORK RECIPES, COCOA …
From pinterest.com
SEMOLINA WREATHS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
SEMOLINA WREATH CAKE WITH RASPBERRY SAUCE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
You'll also love