I made the dough on Christmas Eve and left it in the fridge overnight. It was just right to roll out on Christmas morning. I rolled and the girls made the filling and completed them.
They got creative on their design which actually worked out well. The circle shaped rolls were easier to handle for eating than the candy cane shaped rolls. I left them in the oven a few minutes longer to make sure they cooked all the way through.
1. Scald 1 c milk: cool to lukewarm. In large bowl combine 4 c unsifted flour, 1/4 c sugar, 1 t salt, and 1 t grated lemon peel. Cut in 1 c Fleischmann's margarine until coarse like meal.
2. Dissolve 1 package Fesischmann's Active Dry yeast in 1/4 c warm water (105-115F). To flour mixture add yeast, lukewarm milk, and 2 beaten eggs. Combine lightly.
3. Cover dough tightly: refrigerate for at least 2 hours or up to 2 days. When ready to bake your Christmas Canes, prepare desired filling. See below. We use Cinnamon Apple.
4. Divide dough in half. On a floured board roll out half of the dough into an 18" x 15" rectangle. Spread 1/2 of the filling over 2/3s of the rectangle. Fold dough into a 3-layer strip 15" long. (Personal note about folding: Fold the 1/3 that is uncovered over the center 1/3. Then fold that section carefully over the final filling covered 1/3. Prevents filling from falling out so much.)
5. Cut dough into 15 strips. Hold each end of strip and twist lightly in opposites directions. Pinch ends to seal. Place on greased baking sheets. Shape top of each strip to form a cane. Repeat with rest of dough and filling.
6. Bake in a 400F over 10-15 min or until done. Cool on wire racks. Before serving, frost with confectioners' sugar frosting. We skip the frosting.
Four Fabulous Fillings!
1. Cranberry: Combine 1 1/2 c finely chopped cranberries, 1/2 c sugar, 1/2 c raisins, 1/3 c chopped Planters Pecans, 1/3 c honey and 1 1/2 t grated orange peel in a pan. Cook over med heat: bring to a boil and cook for 5 minute. Cool.
2. Cinnamon Apple: Comnbine 1 1/2 c finely chopped apple, 3/4 c chopped Planters Pecans, 1/3 c sugar and 1 1/2 t cinnamon.
3. Prune Pecan: In pan blend 1 c chopped prunes, 1 c brown sugar (packed), 1 c water, 1/2 c chopped Planters Pecans and 2 T lemon juice. Bring to a boil over medium heat, stirring constantly. Continue boiling until mixture is thick, about 10 minutes. Cool.
4. Lemon Cheese: Cream together 1 c soft cream cheese and 1/4 c sugar. Stir in 3 T flour, 1 egg yolk, 1 T lemon juice and 1/2 t grated lemon peel. Beat until smooth and creamy.
Christmas Canes
credited to Fleischmann
1. Scald 1 c milk: cool to lukewarm. In large bowl combine 4 c unsifted flour, 1/4 c sugar, 1 t salt, and 1 t grated lemon peel. Cut in 1 c Fleischmann's margarine until coarse like meal.
2. Dissolve 1 package Fesischmann's Active Dry yeast in 1/4 c warm water (105-115F). To flour mixture add yeast, lukewarm milk, and 2 beaten eggs. Combine lightly.
3. Cover dough tightly: refrigerate for at least 2 hours or up to 2 days. When ready to bake your Christmas Canes, prepare desired filling. See below. We use Cinnamon Apple.
4. Divide dough in half. On a floured board roll out half of the dough into an 18" x 15" rectangle. Spread 1/2 of the filling over 2/3s of the rectangle. Fold dough into a 3-layer strip 15" long. (Personal note about folding: Fold the 1/3 that is uncovered over the center 1/3. Then fold that section carefully over the final filling covered 1/3. Prevents filling from falling out so much.)
5. Cut dough into 15 strips. Hold each end of strip and twist lightly in opposites directions. Pinch ends to seal. Place on greased baking sheets. Shape top of each strip to form a cane. Repeat with rest of dough and filling.
6. Bake in a 400F over 10-15 min or until done. Cool on wire racks. Before serving, frost with confectioners' sugar frosting. We skip the frosting.
Four Fabulous Fillings!
1. Cranberry: Combine 1 1/2 c finely chopped cranberries, 1/2 c sugar, 1/2 c raisins, 1/3 c chopped Planters Pecans, 1/3 c honey and 1 1/2 t grated orange peel in a pan. Cook over med heat: bring to a boil and cook for 5 minute. Cool.
2. Cinnamon Apple: Comnbine 1 1/2 c finely chopped apple, 3/4 c chopped Planters Pecans, 1/3 c sugar and 1 1/2 t cinnamon.
3. Prune Pecan: In pan blend 1 c chopped prunes, 1 c brown sugar (packed), 1 c water, 1/2 c chopped Planters Pecans and 2 T lemon juice. Bring to a boil over medium heat, stirring constantly. Continue boiling until mixture is thick, about 10 minutes. Cool.
4. Lemon Cheese: Cream together 1 c soft cream cheese and 1/4 c sugar. Stir in 3 T flour, 1 egg yolk, 1 T lemon juice and 1/2 t grated lemon peel. Beat until smooth and creamy.
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