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This festive holiday bread makes a delicious
- 1 (16-ounce) can whole berry cranberry
1 (16-ounce) package hot roll mix
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 cup hot water (120° to 130°F | 50°C to 55°C)
1/4 cup egg substitute or 1 egg, lightly beaten
3 tablespoons margarine or butter, softened
1/2 cup chopped nuts - divided use
2 tablespoons granulated sugar - divided use
3/4 cup powdered sugar
3 to 4 teaspoons low-fat or fat-free milk
1/4 teaspoon vanilla
- Spray two cookie sheets with cooking spray.
Place cranberry sauce in fine strainer or sieve; stir to break
up. Set aside to drain thoroughly.
- In large bowl, combine contents of box
and yeast packet from hot roll mix with oats and 1/4 cup granulated
sugar; mix well. Stir in hot water, egg substitute and margarine
until dough pulls away from bowl. Knead on lightly floured surface
5 minutes or until smooth. Divide dough in half. Keep half the
dough covered. Press other half of dough into 12 x 8-inch rectangle
on one cookie sheet. Top with half of drained cranberry sauce,
1/4 cup nuts and 1 tablespoon sugar to within 1-inch of edge.
Roll up, starting from long side, pinching seams and ends to
seal. Bring ends together to form a ring. With kitchen shears,
cut through ring almost to center at 2-inch intervals. Make second
wreath with remaining dough. Cover both wreaths loosely with
plastic wrap; let rise in warm place 30 minutes or until nearly
double in size.
- Heat oven to 350°F (175°C). Uncover
wreaths; bake 23 to 28 minutes or until golden brown. Carefully
remove to wire rack; cool completely. For icing, combine all
ingredients in small bowl; mix until smooth. Spread over top
of each wreath. Serve warm or at room temperature
Makes 8 servings.
Cook's Note: To reheat: Microwave at HIGH
15 to 20 seconds per serving.
Nutritional Information Per Serving: 1/8
of cake; Calories: 240 Total Fat: 6 Saturated Fat: 1 Cholesterol:
0 Sodium: 220 Dietary Fiber: 1
Recipe and photograph provided courtesy
of The Quaker Oats Company.
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