2 cups chopped figs
1 1/2 cups water
1/2 cup chopped pecans
1 1/2 cups milk
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
8 3/4 cups all-purpose flour, divided use
1 1/2 cups butter or margarine
3 large eggs
3/4 teaspoon salt

1. Combine figs and water in a small saucepan. Bring to a boil, reduce heat and simmer for 3 minutes, or until thickened, stirring constantly. Stir in chopped pecans and remove from heat; set aside to cool.
2. In another small saucepan, scald milk (bubbles should form just around the edges) then remove from heat and cool to 105°F to 115°F. Sprinkle yeast over milk and let stand for 5 minutes. Add 1 cup flour, mix well, then let sit undisturbed for 1 hour.
3. In a large bowl, cream butter and 3/4 cups of flour with an electric mixer until light and fluffy. Stir in yeast until well blended. Add eggs, one at a time, beating well after each addition. Add salt and up to 7 cups of the remaining flour to make a stiff dough. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. Place in a lightly greased bowl, turning to grease both sides. Let rise, covered, in a warm place for 1 hour, or until doubled in bulk.
4. Divide dough in half and roll each portion into a 12 x 16-inch rectangle on a lightly floured surface. Cut one of the rectangles into (4) 3 x 16-inch strips. Spread fig filling on each strip and roll up, starting from one of the long sides, like a jelly roll; seal seam. Braid 3 of the jelly rolls, then fashion into a wreath, pinching ends together; place on a cookie sheet. Use remaining roll to fashion a bow and attach to wreath, over the spot where ends are pinched together. Repeat with remaining rectangle. Cover each wreath and let rise, covered, for 1 hour.
5. Preheat oven to 350°F (175°C).
6. Bake wreaths for 30 to 45 minutes, or until golden brown. Cool on a wire rack.

Makes 24 servings.

Tip: For a shinier finish, brush each wreath with a mixture of beaten egg yolk thinned with a little water, right before baking.

1 (10-ounce) jar maraschino cherries
1 (8-ounce) package cream cheese, softened
1/2 cup slivered almonds
1/2 cup granulated sugar
1/2 teaspoon almond extract
2 (8-ounce) packages crescent rolls
1/2 cup confectioners' (powdered) sugar
1 to 2 teaspoons milk
1/4 teaspoon almond extract

1. Drain maraschino cherries; discard juice or save for another use. Reserve 10 maraschino cherries for garnish; chop remaining cherries. Combine chopped cherries, cream cheese, almonds, sugar, and 1/2 teaspoon almond extract; mix well.
2. Separate each can of crescent roll dough into 2 rectangles; press firmly at edges and perforations to make one large rectangle. Roll or pat into a rectangle about 15 x 13-inches.
3. Spread cream cheese mixture over dough. Roll up dough starting at long side of rectangle. Place seam-side down on greased baking sheet. Form into a ring, firmly pressing ends together. With scissors or a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
4. Bake in a preheated 350*F oven 20 to 25 minutes or until golden brown. If necessary, cover with foil during last 5 minutes to prevent over browning. Carefully remove from pan to wire rack.
5. Combine confectioners' sugar, milk and 1/4 teaspoon almond extract to make a glaze. Drizzle over coffee cake. Garnish with reserved whole cherries. Refrigerate leftovers.

Makes about 15 servings.

Cinnamon Roll Christmas Tree 

1 cup whole or low-fat milk
1 tablespoon plus 1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
4-5 cups all-purpose flour
4 tablespoons (1/2 stick) cold butter, cut into 4 pieces
2 large eggs, at room temperature
4 tablespoons (1/2 stick) butter, melted
2 tablespoons ground cinnamon
1 egg mixed with 1 tablespoon water, for wash
32 glazed or candied cherry halves
GLAZE:
1 1/2 cups sifted confectioners' sugar
2 tablespoons whole milk

Combine 1 cup milk, 1 tablespoon sugar and salt in small saucepan. Heat to lukewarm, 110 to 115° F.; remove from heat. Sprinkle yeast over mixture and let stand until foamy, about 10 minutes.

In large food processor fitted with metal blade, mix 4 cups flour with cold butter until butter is incorporated. Add yeast mixture and 2 eggs and mix until blended. Continue processing 40 seconds; dough will form a ball. Place dough in large oiled bowl, turning to coat all sides with oil. Cover with sheet of buttered wax paper and damp towel.

Place in warm spot until dough doubles in bulk, about 1 1/2 hours.

Punch dough down, turn out onto well-floured surface and knead lightly. Divide dough in half and cover one half with towel while you shape the other. Roll it into an 18-by-8-inch rectangle. Brush with 2 tablespoons melted butter. Mix cinnamon and remaining 1/2 cup sugar together; sprinkle half over dough. Starting at wide side, roll dough up tightly, like a jelly roll. Turn seam-side down and cut roll into 16 (1-inch) slices, leaving a 2-inch end piece for the trunk of the tree.

Arrange rolls on greased baking sheet, flat sides down, in Christmas tree shape; 1 on top, 2 underneath, 3 in third row, 4 in fourth row, 5 in fifth row, and the 2-inch piece on its side for the trunk. Place rolls close together and tuck in ends. Repeat with remaining dough, melted butter and cinnamon sugar; place on second baking sheet. Cover trees loosely with plastic wrap and let rise in warm place 30 minutes.

Heat oven to 325° F. Brush rolls with as much egg wash as needed. Place cherry half in center of each roll. Bake in center of oven (reversing their position after 10 minutes if baking both in one oven) for 20 minutes or until lightly browned.

To make glaze, stir enough confectioners' sugar into milk to make a thick glaze. Drizzle over warm trees. Cool completely, then move to serving platters.

Yield: 2 trees or 32 rolls.

3 to 3-1/2 cups all-purpose flour

1/4 cup sugar

1 tablespoon grated orange peel

1 envelope Fleischmann’s QuickRise Yeast

1 teaspoon salt

1/4 teaspoon ground mace

1/2 cup milk

1/4 cup water

1/3 cup butter or margarine

2 large eggs

1 egg yolk, reserve white

Cranberry Filling

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup dried cranberries, dried cherries or raisins

In a large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, egg yolk, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 16 equal portions. Roll each to 6-inch circle. Place an equal amount of Cranberry Filling in the center of each circle. Bring dough up around filling and pleat; pinch dough firmly just above the filling to seal. Place rolls, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Uncover rolls. Pinch again, just above filling, to seal. Lightly beat reserved egg white; brush on rolls. Bake at 350oF for 20 to 25 minutes or until golden. Remove from sheets; cool on wire racks. Tie each with a narrow ribbon.

Cranberry Filling:

In a medium bowl, combine softened cream cheese, sugar, eggs, and vanilla. Beat with electric mixer until smooth. Stir in dried cranberries.