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Tuesday, October 2, 2012

Tea Ring on the Run

I am so far behind in card making and it is soon time to start baking for the holidays & gearing up to make enough cookies to fill the orders. I do have pictures of 'What's for Supper' posts, but haven't uploaded them. And I got an email from a good customer who wanted 3 Cinnamon Tea Rings. (GIANT Cinnamon Buns LOL!) My recipe makes 2 per batch, so family got a bonus dessert! I only used cherries to garnish, but sometimes I also use walnuts. They were picked up early this morning and I am posting the pictures of them, followed by my recipe. I will be making cheese bread today using the same dough recipe today. Because she wanted 3 of these, I got inventive with packaging. I bought pizza box's from local pizza joint! I attached my own advertisement flyer to the top of the box. You can also use a bread machine to mix & do 1st rise, saving time.
~Click on pictures to enlarge~ Shaped & 2nd rising...
Two & Three...
Ready for delivery...
Had one extra one!...
Creative packaging...
Sweet Roll Dough
1 package active dry yeast
1/2 cup warm water (105-115)
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup margarine,butter or shortening - softened
1 teaspoon salt
1 egg
3-1/2 to 4 cups all purpose flour

 Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. (Dough is ready if an indentation remains when touched.)
 Punch down dough. Roll 1/2 of the Sweet Roll Dough into a rectangle, 15x9 inches, on lightly floured surface. Spread with one of the fillings (below). Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. With sealed edge down, shape into ring on lightly greased cookie sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Turn each section on its side. Let rise until double, about 40 minutes.
Heat oven to 375. Bake until golden brown, 25 to 30 minutes. (If tea ring browns too quickly, cover loosely with aluminum foil.) Spread ring with Glaze and, if desired, decorate with nuts or cherries while warm.

*GLAZE Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until glaze is smooth and of desired consistency. I always make extra glaze! *APRICOT CHERRY FILLING Mix 1/2 cup finely cut-up dried apricots and 1/2 cup finely chopped marachino cherries, drained on paper towels.
  *CINNAMON-RAISIN FILLING 2 tablespoons margarine or butter softened, 1/2 cup packed brown sugar, 2 teaspoons ground cinnamon, 1/2 cup raisins Spread margarine over rectangle; sprinkle with brown sugar, cinnamon, and raisins.
*DATE FILLING 1 cup cut-up dates, 1/4 cup sugar, 1/3 cup water, 1/3 cup coarsely chopped nuts Cook dates, sugar and water over medium heat; stirring constantly, until thickened. Stir in nuts; cool.
Enjoy!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Photobucket
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cgl1539 said...

OH my goodness I almost licked the screen lol. Yummy!

Edwina said...

Wow! This looks delicious! i drink a lot of hot tea. this would be so good with it for breakfast.Thank you. Edwina Brown

hoptownracer1 said...

Those look so tasty! You must be an awesome cook! Love seeing your furbaby pics also! So cute!

Carrie said...

I teach card classes in my home and serve refreshments when we are done. I will serve this next class
and give you credit for the recipe. thanks so much.