Christmas Wreaths
Christmas Wreaths might be just the side dish you are searching for. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 8g of fat, and a total of 174 calories. If you have cinnamon red-hots, liquid food coloring, butter, and a few other ingredients on hand, you can make it. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Spray a medium saucepan with nonstick vegetable shortening or lightly grease it.
Melt the butter over low heat.
Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes).
Remove the pan from the heat and whisk in the food coloring and vanilla extract until well blended. Stir in the cornflakes to coat them well. Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water as it cools.
Working quickly so the mixture does not harden, use the 2 spoons, or lightly greased fingers, to drop small (1 heaping tablespoon) mounds of the cornflake mixture onto the wax paper. With lightly greased fingers, quickly form cornflake mounds into wreaths with holes in the centers. Immediately, while the wreaths are still sticky, decorate the wreaths with red-hots.
When wreaths dry, they may be strung with nylon string or gold ribbons as tree ornaments.
Store: In an airtight container.Keeps: For eating, about 1 month; as ornaments, indefinitely.
Reprinted with permission from Rose's Christmas Cookies by Rose Levy Beranbaum, (C) 1990 William Morrow