Gum-Drop Holly Wreath

Subject: Gum-Drop Holly Wreath Sun Nov 09, 2008 10:38 pm

1 1 pound package small mixed gumdrops spice or fruited flavored

3 cups all purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup sugar

1 egg room temperature

1 1/2 cups milk

2 tablespoons vegetable oil

1 teaspoon vanilla extract

3/4 cup chopped walnuts or pecans

Sugar Glaze:

1 cup powdered sugar

1/2 teaspoon vanilla extract

1 to 2 tablespoons milk

Dipping scissors in hot water to keep from sticking

Cut 15 red gumdrops in half. Set aside top halves with 8 whole green gumdrops.

Using brightest colors available cut enough of remaining gumdrops into pea size pieces to equal 1 cup. Set aside.

Grease and flour a 9 inch diameter, 3 inch deep ring mold or spring-form pan with a center tube, set aside.

Preheat oven to 350

In a large bow. Combine flour, baking powder, salt, cinnamon, nutmeg and sugar.

Toss 1 cup cut gumdrops with flour mixture to coat and separate, set a side.

In a medium bowl, lightly beat egg.

Stir in milk, oil and vanilla.

Stir into flour mixture only until dry ingredients are moistened.

Stir in nuts.

Turn into prepared pan.

Use the back of a spoon to smooth top

Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean.

Let stand in pan 10 minutes.

Remove from pan, cool rounded side up on a rack.

Sprinkle sugar over work surface.

On work surface, use a rolling pin to flatten 8 reserved green gumdrops

Cut into 15 leaf shapes set a side.

In a small bowl, combine powdered sugar and vanilla

Stir in enough milk to make a smooth, creamy glaze of drizzling consistency.

Drizzle over cooled bread.

Decorate top with 5 groupings of 3 red gumdrops for berries and 3 green gumdrops leaves.

Makes on loaf

To Make Gum-Paste for Decorations

2 level tsp plain gelatin combined with 3 tbsp cold water, stirred gently and allowed to stand several minutes until thick, then dissolved over simmering water

1/4 tsp green or any other color food coloring

1 tsp peppermint or lemon or almond extract

About 3 to 3-1/2 cups sifted confectioners sugar, or enough to prevent paste from sticking to hands.

As soon as gelatin is dissolved and is quite hot about 150F pour it into a bowl. Add coloring, extract and sugar, about 1 cup at a time, beating after each additional cup

When paste is difficult to beat with spoon, turn it out onto a board, knead it until smooth and doesn't stick to your hands.

As soon as paste is nice and smooth, wrap it well in plastic wrap until ready to be rolled out

And shaped

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