How To make Candy Cane Rolls
Ingredients
1
pkg
active dry yeast
1/4
cup
warm water
3/4
cup
warm milk
1/4
cup
sugar
1/4
cup
shortening
1
teaspoon
salt
1
each
egg, lightly beaten
3 3/4
cup
flour, all-purpose
1
cup
candied cherries, quartered
1
cup
confectioner's sugar
1
tablespoon
milk
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough. Turn onto a floured board; 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 hour. Punch dough down; let rest for about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane.
Cover and let rise until doubled, about 45 minutes. Bake at 375F for 12-15 minutes or until golden brown. Cool completely. Combine confectioner's sugar and milk; frost rolls.
How To make Candy Cane Rolls's Videos
Christmas Cake Roll Recipe - Sweet and Savory Meals
Learn how to make Christmas Cake Roll - festive and fun as well as delicious using just a handful of basic ingredients to create a colorful holiday dessert. With red and green food coloring, this is the perfect holiday dessert that everyone will love! Even though this cake looks professional and tastes amazing, there is very little prep time involved.
????INGREDIENTS????:
Cake:
1 box vanilla cake mix (or white cake mix)
6 eggs (room temperature)
1/4 cup water
1/4 cup canola oil
1/4 cup sour cream
A few drops of red gel food coloring
A few drops of green gel food coloring
powdered sugar (for rolling cake)
Filling:
1 1/3 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
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How to Make Homemade CANDY CANES from Cookies Cupcakes and Cardio
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Today I show you how to make Homemade Candy Canes! A candy cane or peppermint stick is a cane-shaped stick candy often associated with Christmas! It is traditionally white with red stripes and flavored with peppermint, but you can make it with whatever flavouring and color you want to! Subscribe to our NEWSLETTER here:
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How to Make Candy Canes
-makes between 12-18 candy canes
Ingredients and Materials:
• 1 1/2 cups (300g) granulated sugar
• 1/2 cup (12mL) clear corn syrup
• 2 tablespoons (30mL) water
• 1/2 teaspoon (2.5mL) cream of tartar
• White Americolor Coloring
• Peppermint candy oil
Procedure:
1. Preheat oven to 200F. Line two baking trays with silicone mats. Lightly oil a bench scraper and scissors.
2. In a small saucepan, combine sugar, water and corn syrup. Stir until water is dissolved, then insert a candy thermometer. Heat mixture until 265F.
3. At 265F, add cream of tartar and stir to combine. Continue to heat to hard crack stage, or 300F.
4. Remove candy syrup from heat and stir in peppermint oil. Pour half of the candy onto one of the silicone lined baking trays. Add a few drops of red coloring to the poured liquid. Leave for a minute while working on the candy remaining in the pot. 5. Add a few drops of white coloring to the candy in the pot, and stir to combine. Pour this onto the second tray, and place into the warm oven to stay warm while working with the red batch.
6. Using the scraper, mix and blend color into the candy mixture. Pull the candy briefly. Roll into a log the length of the pan, and cut it into 4 equal pieces. Place into the oven to stay warm while working on the white.
7. Remove the white candy from the oven, and start to pull it. The longer it is pulled, the whiter the candy will become. Roll the candy out into a long log the length of the pan and cut into 4 pieces.
8. Wearing a pair of knitted gloves covered with a pair of latex gloves, take one piece of red and one piece of white, and twist them together, pressing the colors together while twisting. Roll out onto a large silicone mat twisting while rolling. Once desired circumference is reached, cut into 6 pieces, adding a hook to one end.
9. Allow the candy canes to cool and solidify before storing.
10.The canes can be wrapped in plastic wrap, and stored for 1-2 months.
Candy Cane Danish
Wow your guests this Christmas with this gorgeous and delicious Candy Cane Danish! Recipe here -- Such a fun treat for breakfast, everyone will love it!
How to Make Candy Cane Cookies | Christmas Cookies | Allrecipes.com
Get Diane's holiday recipe for Candy Cane Cookies II at
In this video, we'll show you how to roll and bake cookies that are ideal for every candy cane fan. These cookies are shaped just like candy canes and are decorated to look like them too, with crushed peppermint candies. We'll also show how adding food coloring to the batter makes these cookies even more believable and festive. The unusual shape of these cookies makes them perfect for holiday cookie exchange.
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EASY TO MAKE Candy Cane Croissant recipe! So Delicious!
Welcome to the Slinkard Party of 4! In this video, we show you the EASY-TO-MAKE Candy Cane Croissant. This is a perfect activity for ANYONE to ENJOY!!! This was so delicious and fun to eat!!!
Candy Cane Croissant Recipe:
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Candy Cane Crescent Roll Breakfast Pastry - Korb's Kitchen #18
Ingredients
2 packages of refrigerated crescent rolls
1 8 oz. Cream Cheese; softened
1 egg
1/3 C. Sugar
1 Can Cherry Pie Filling
Glaze:
1/2 C. Powdered Sugar
1 1/2 Tbsp. Milk
Instructions
Preheat oven to 350 degrees.
On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping.
Lightly press triangles together to seal. I used exactly 1 1/2 packages of crescent rolls to make the candy cane shape.
In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth.
Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around 1/2 on inch from the edges. You will have extra cheese left.
Add teaspoons of cherry filling over the top of the cream cheese.
Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary.
Bake for around 15 minutes or until top of pastry is golden brown.
Allow to cool slightly before adding glaze.
Prepare Glaze:
Beat together powdered sugar and milk until smooth. May add an additional 1/2 Tbsp. of milk if too thick.
Using a teaspoon, drizzle glaze over crescent tops of candy cane.
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