Subj : BH&G 3589
To   : All
From : Dave Drum
Date : Wed Aug 11 2021 05:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry-Orange Tea Ring
 Categories: Breads, Fruits, Citrus, Nuts, Herbs
      Yield: 16 Servings
 
    3/4 c  Snipped dried cranberries
      1 ts Fine shredded orange peel
           - (set aside)
      2 tb Orange juice
     16 oz Frozen sweet roll dough,
           - thawed *
      1 tb Butter; melted, divided
    1/4 c  Packed brown sugar
      2 tb Fine chopped pecans
      1 tb All-purpose flour
    1/4 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/8 ts Ground cloves

MMMMM------------------------ORANGE ICING-----------------------------
      1 c  Powdered sugar
      1 ts Fine shredded orange peel
      2 tb Orange juice
 
  In a small bowl, combine powdered sugar and finely
  shredded orange peel. Stir in enough orange juice to
  reach drizzling consistency.
  
  Line a large baking sheet with foil. Grease foil; set
  baking sheet aside. In a medium bowl, stir together dried
  cranberries and orange juice; set aside.
  
  On a lightly floured surface, roll dough into a 15x9-inch
  rectangle (if dough is difficult to roll, let it rest for
  a few minutes before rolling again). Brush with 2
  teaspoons of the melted butter.
  
  Drain cranberries, discarding juice. Return cranberries
  to bowl. Stir in brown sugar, pecans, flour, cinnamon,
  nutmeg, cloves, and orange peel. Sprinkle cranberry
  mixture over dough, leaving 1 inch unfilled along one of
  the long sides. Roll up rectangle, starting from the
  filled long side. Pinch dough to seal seam. Place rolled
  rectangle, seam side down, on the prepared baking sheet.
  Bring ends together to form a circle. Moisten ends with
  water; pinch together to seal circle.
  
  Using kitchen scissors or a sharp knife, cut from the
  outside edge toward center, leaving about 1 inch
  attached. Repeat around the edge, spacing the cuts 1 inch
  apart. Gently turn each slice slightly so the same sides
  of all slices face upward. Cover and let rise in a warm
  place until nearly double in size (1 1/4 to 1 1/2 hours).
  
  Set oven to 350ºF/175ºC.
  
  Brush tea ring with the remaining 1 teaspoon melted
  butter. Bake in the preheated oven about 20 minutes or
  until golden brown. Immediately remove from foil. Cool
  completely on a wire rack. Drizzle with Orange Icing.
  
  FROM THE TEST KITCHEN: Prepare and bake as directed,
  except do not drizzle with Orange Icing. Wrap in plastic
  wrap and store at room temperature for up to 2 days.
  Before serving, drizzle with icing.
  
  * Let dough thaw in the refrigerator overnight before
  making tea ring.
  
  Makes: 16 servings
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Be sure the going up is worth the coming down.
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