Rae Udy

RECIPES: Christmas Dough, Cinnamon Christmas Tree, Cranberry Poinsettia

by Rae Udy

Its always a good idea to have something ready to bake if unexpected guests arrive for the holidays.
Christmas Dough can be made up to three days before you need it. The wheat dough will make two special Christmas treats filled with nutrition and great taste. The dough provides 12 percent daily value of thiamin, riboflavin and folacin per serving.
Cinnamon Christmas Tree delights children from one to 100 anytime during the holidays but is a great way to begin a special morning. Dates add potassium, iron and niacin while pecans provide protein and crunch.
Cranberry Poinsettia takes advantage of the seasons fresh cranberries to make a edible centerpiece for your holiday table. Low in sodium and high in dietary fiber, this treat looks almost too good too eat.

   

Christmas Dough

2 cups whole wheat flour
2 1/2 (two and one-half) cups unbleached white flour
1/2 (one-half) cup sugar
2 packages dry yeast
1 teaspoon salt
3/4 (three-quarter) cup low-fat milk
1/2 (one-half) cup water
1/2 (one-half) cup butter
2 eggs, at room temperature

In large bowl, combine whole wheat flour, sugar, yeast and salt. Heat milk, water and butter until very warm, 125 degrees. Gradually add to dry ingredients and beat two minutes at medium speed of electric mixer. Add eggs and one-half cup white flour and beat two minutes more at high speed. With spoon, stir in enough additional flour to make stiff batter. Place in a large well-oiled bowl and turn over to oil top. Cover airtight and refrigerate for two hours or up to three days. Punch dough down and turn out onto lightly floured surface. Divide into two pieces to make the following recipes.

   

Cinnamon Christmas Tree

One-half of Christmas Dough
2 Tablespoons melted butter
3/4 (three-quarter) cup chopped dates
1/2 (one-half) cup chopped pecans
1/4 (one-quarter) cup sugar
1 teaspoon ground cinnamon

Roll dough to 16×10-inch rectangle. Brush butter on dough. Sprinkle evenly with dates, pecans, sugar and cinnamon. Roll up from long side as for jelly roll. Pinch seam to seal. Cut roll into 16 equal pieces. On lower third of large, greased baking sheet, arrange five rolls in a row, with edges touching. Build tree with additional rows of rolls: four rolls in second row, three rolls in third row, two rolls in fourth row and one for top of tree. Place remaining roll at bottom center of tree to make trunk. Cover and let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake in a preheated 400 degree oven for 15 minutes or until golden brown. Invert onto serving tray to cool. Yields 16 rolls.

   

Cranberry Poinsettia

One-half Christmas Dough
1 cup finely chopped fresh cranberries
1/2 (one-half) cup sugar
1 teaspoon grated orange peel

In saucepan, combine cranberries, sugar and orange peel. Bring to boil over medium heat. Stir and cook five minutes. Cool to room temperature.
Remove six marble-size pieces of dough and set aside. Roll remaining dough to 10×15-inch rectangle. Spread filling almost to the edge over 2/3 of rectangle, covering a 10× 10-inch portion. Fold into thirds, like a letter, starting with the unfilled end of dough. Cut into eight slices. On greased baking sheet, arrange slices, spoke-fashion, with cut sides up. Join ends at center and pinch to seal. Pinch tip of each petal to make points. Arrange reserved balls on dough in center. Cover and let rise until doubled in size, about 25 minutes. Bake in a preheated 375 degree oven for 25 minutes or until golden brown. Carefully remove from baking sheet to serving plate to cool. Serves 16.