Cherry Cheese Tea Ring Food

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VERY CHERRY CRESCENT RING



Very Cherry Crescent Ring image

My mother used to prepare this pretty coffee cake on Christmas Eve for our family to enjoy the next morning after opening gifts. It's an easy way to add an elegant touch to a holiday breakfast or brunch. -Karen Sevensky, Hackettstown, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 16 servings

Number Of Ingredients 11

1 jar (10 ounces) maraschino cherries, drained well and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
3/4 cup chopped pecans
2 tubes (8 ounces each) refrigerated crescent rolls
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
1/4 teaspoon almond extract
Additional pecans

Steps:

  • Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.

Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 268mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

SWEDISH TEA RING



Swedish Tea Ring image

This is a hand-shaped, filled yeast bread that my 2-year-old daughter loves to help prepare. The dough can be made ahead and refrigerated, then baked in the morning. Sprinkle chopped, toasted almonds over the ring if you wish. Nuts can also be added to the filling along with the raisins.

Provided by Julia

Categories     Bread     Yeast Bread Recipes

Time 3h20m

Yield 24

Number Of Ingredients 14

1 cup milk
1 egg, beaten
1 tablespoon butter, room temperature
3 tablespoons white sugar
½ teaspoon salt
3 ¼ cups bread flour
¾ teaspoon active dry yeast
2 tablespoons butter, softened
2 teaspoons ground cinnamon
¾ cup packed brown sugar
½ cup raisins
1 cup confectioners' sugar, sifted
½ teaspoon almond extract
1 tablespoon milk, or as needed

Steps:

  • In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  • Grease 2 baking sheets or line them with parchment paper; set aside.
  • Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
  • Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
  • [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
  • Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
  • Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
  • Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
  • In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 16.4 g, Cholesterol 12.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.1 g, Sodium 68.4 mg, Sugar 15.4 g

APRICOT TEA RINGS



Apricot Tea Rings image

This coffee cake is a favorite of mine. It's attractive, delicious and cuts like a dream. Sometimes I use convenient canned pie filling when I want a different flavor and I'm pressed for time. -Dot Christiansen Bettendorf, Iowa

Provided by Taste of Home

Time 1h10m

Yield 2 rings (12 slices each).

Number Of Ingredients 18

4-1/4 cups all-purpose flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup 2% milk
1/4 cup water
1/4 cup butter, cubed
2 large eggs
FILLING:
12 ounces dried apricots, diced
2 cups water
6 tablespoons brown sugar
4 teaspoons orange juice
1/2 cup chopped pecans
GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, combine the flour, sugar, yeast, salt and nutmeg. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight., In a large saucepan, combine apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x12-in. rectangle. Spread half of filling over rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat for second ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour., Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small bowl, combine confectioner's sugar and enough milk to achieve desired consistency; drizzle over warm tea rings.

Nutrition Facts : Calories 205 calories, Fat 5g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 132mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

CINNAMON ROLL TEA RING WITH CHERRY FROSTING



Cinnamon Roll Tea Ring With Cherry Frosting image

Heavenly!! You can taste the warm, buttery sweetness of the cinnamon layer and delicious cherry frosting all in one great dessert! And, the best part is, there is NO KNEADING involved plus you can make this the night before and have it ready to bake in the morning! This is from my Great Aunt Linda; she is a fabulous in-law AND cook!! :)

Provided by Gods_sugarcookie

Categories     Yeast Breads

Time 3h15m

Yield 17 slices, 17 serving(s)

Number Of Ingredients 16

1 cup warm water
1 (1/4 ounce) package active dry yeast
1/4 cup sugar
1 teaspoon salt
3 -4 cups flour
1 small eggs or 1/2 medium egg
1/8 cup shortening, melted
1/4-1/2 cup butter (approximately, I always just measure by looking to see if there is a good layer, not skimpy)
1 cup sugar
1 teaspoon ground cinnamon (more or less to suit your taste)
1/4-1/2 cup chopped nuts (walnuts or pecans) (optional)
2 cups powdered sugar
1 teaspoon vanilla
1 -2 tablespoon milk (approximately, enough to make thick glaze)
1 tablespoon maraschino cherry juice (from maraschino cherry jar)
10 -15 maraschino cherries, halved

Steps:

  • Dough:.
  • Mix warm water and yeast, add sugar and salt.
  • Add 1 1/2 cups of flour, mix, then add melted shortening and egg; mix. Add the rest of the flour, 1 1/2 cups; if dough is really thin, add more flour.
  • Grease a bowl, put dough in, turn to coat, and refrigerate at least a couple hours or overnight. (The dough will rise in the fridge.).
  • Roll the dough our on a floured surface into a rectangle, not too thin and not to thick, maybe 1/4-1/2 inch thick. Spread 1/4 cup melted butter over dough, add more if necessary/desired.
  • Mix cinnamon and sugar and sprinkle evenly over the butter. Sprinkle chopped nuts over that. Roll up tightly into a log.
  • Place onto a greased cookie sheet and shape into a ring (bring ends together) and seal ends together with some melted butter.
  • Using a pair of scissors, cut a small slit (not all the way through) every one inch. Bake at 350°F until top is slightly brown. (About 25-30 minutes).
  • Meanwhile make the icing: Mix the powdered sugar, vanilla, and enough milk for a glaze thin enough to spoon over the ring and fall down the sides. Add one tablespoon maraschino cherry juice for color and flavor. Spoon onto cooled tea ring and decorate the top with halved maraschino cherries.
  • *To serve, guests can simply pull off/ cut the wedges created by cutting the slits. Great for an impress your guest brunch!

Nutrition Facts : Calories 240.3, Fat 4.7, SaturatedFat 2.2, Cholesterol 16.5, Sodium 160.8, Carbohydrate 47.2, Fiber 0.8, Sugar 29.8, Protein 2.8

CHERRY CRESCENT RING



Cherry Crescent Ring image

I found this recipe in a Pillsbury bake-off cookbook. It makes a beautiful presentation is also delicious.

Provided by Chris from Kansas

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup maraschino cherry, drained
8 ounces light cream cheese, softened
3/4 cup almonds, sliced
1/2 cup sugar
1/2 teaspoon almond extract
2 (8 ounce) cans crescent rolls
2 tablespoons almonds, sliced
1 cup powdered sugar
4 teaspoons milk
1/4 teaspoon almond extract

Steps:

  • Heat oven to 375 degrees.
  • Grease cookie sheet.
  • Reserve 5 cherries and chop remaining.
  • In small bowl, combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Set aside.
  • Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles and firmly press edges and perforations to seal.
  • Roll or pat out to form a rectangle about 15X13 inches.
  • Spread cherry mixture over dough.
  • Starting at longer side, roll up, pressing edges to seal.
  • On greased cookie sheet, place seam side down. Form into a ring, firmly pressing ends together.
  • With a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
  • Bake at 375 for 20 to 30 minutes or until golden brown. If necessary, cover with foil during last 5 minute to prevent excessive browning.
  • In small bowl, combine all glaze ingredients; mix well.\.
  • Drizzle warm coffeecake with glaze. Garnish with sliced amonds and reserved cherries.
  • Store in refrigerator.

Nutrition Facts : Calories 446.9, Fat 18.3, SaturatedFat 5.8, Cholesterol 50.2, Sodium 474.4, Carbohydrate 60.8, Fiber 3.9, Sugar 30.4, Protein 11.6

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