Whats the best christmas dessert dish to make?!
Answers: :) im cooking on christmas lol
divinity. its soooo good its kinda a lot of work but its worth it
2 cups sugar white
1/2 cup corn syrup, light
1/2 cup water
1 pinch salt
2 large egg whites
1 teaspoon vanilla extract
1 cup nuts cherries or orange peels, chopped
Directions
Note: to prewarm a candy thermometer, simple place it an a small sauce pan of cold water and bring it to a boil.
Let it simmer until you need the thermometer.
Step 1: prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer.
(return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.)
Fill a glass with ice cubes and water.
To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper.
For squares, use a greased and wax paper-lined 8 x 8-inch pan.
Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid.
Step 2: dissolve the sugar, stirring constantly with a wooden spoon over low heat.
Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan.
Increase the heat to medium and bring to a boil.
Step 3: (optional): cover pan with a square of wax paper and lid, pushing down firmly.
Steam for 2 to 3 minutes to dissolve the sugar crystals.
(listen to make sure the pot doesn't boil over. to double-check, remove lid, leaving the wax paper in place.)
Step 4: wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath.
Introduce the prewarmed thermometer.
No need to stir.
Step 5: beat the egg whites until stiff but not dry.
If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites.
Otherwise, do it now when the thermometer registers 240 degrees f. (115.5 c.).
Step 6: test the syrup when the thermometer registers 246 degrees f. (119 c.). Continue testing until it reach the firm-ball stage, 246 to 260 degrees f. (119 to 126.5c.).
Syrup will be hard to scrape up in ice water.
It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure.
Return the thermometer to the hot water bath to soak clean.
Step 7: dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed.
Tilt the syrup pan to get the last drop but do not scrape the pan.
Once the syrup is completely incorporated, change to a flat whip if you have one.
Step 8: have patience and continue beating.
The amount of time you spend mixing depends on the power of your mixer.
If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes.
With less powerful ones, it can take up to 20 minutes.
The important thing is to beat at the highest speed of your mixer.
Also if it is a hot and humid day, it will take longer also.
Step 9: test the divinity. the first and most important test occurs when you lift the beaters.
If the candy falls back in ribbons that immediately merge back into the batter, it isn't done.
Eventually, a stationary column will form between the beaters and the bowl.
Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak.
If you machine is laboring and the candy is not quite there yet, you have two choices: pour anyway and put into a frost free freezer to set up or finish by hand.
Step 10: fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon.
Step 11: drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan.
Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner.
A neat trick is to put the candy into a pastry bag and pipe onto the wax paper.
If you spread it in the pan, you will have to wait up to 24 hours before it is ready.
But you maybe one of those that think it is better when it is 24 hours old.
Score and cut into squares.
Store in an airtight container at room temperature or in a refrigerator.
Makes 1 pound but looks like more.
Recipe cannot be doubled; it can be frozen but not for extended periods of time.
white xmas and pudding with custard n cream
We love English Trifle with the pound cake spiked with Sherry
Chocolate Truffle dessert.
? 1/4 cup butter, softened
? 1 cup sugar
? 2 squares (1 ounce each) unsweetened chocolate, melted and cooled
? 2 eggs, separated
? 1/4 cup milk
? 1 teaspoon vanilla extract
? 3/4 cup all-purpose flour
? 1/2 teaspoon baking powder
? 1/4 teaspoon salt
? TRUFFLE MOUSSE:
? 2 cups (12 ounces) semisweet chocolate chips
? 1-3/4 cups heavy whipping cream, divided
? 3/4 cup sugar
? 1/2 cup butter, cubed
? 1 tablespoon instant coffee granules
? 5 egg yolks, lightly beaten
? 3 tablespoons vanilla extract
? 1 envelope unflavored gelatin
? 1/3 cup cold water
? 14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces
In a large mixing bowl, cream butter and sugar until light and fluffy. Add chocolate; mix well. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder and salt; stir into chocolate mixture just until blended.
In a small mixing bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased and floured 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a small saucepan, combine chocolate chips, 3/4 cup cream, sugar, butter and coffee granules. Cook and stir over low heat until sugar is dissolved and chips are melted. Stir a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir for 2 minutes or until mixture is slightly thickened. Remove from the heat; stir in vanilla.
Sprinkle gelatin over cold water; let stand for 1 minute. Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture. Pour into a large mixing bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes.
Remove sides of springform pan. Cut a hole in the corner of a pastry or plastic bag; fill bag with 1/4 cup mousse. Set aside for garnish. Spoon half of the remaining mousse over brownie layer, spreading evenly over top and around sides.
In another large mixing bowl, beat the remaining cream until soft peaks form. Add a third of the whipped cream to the remaining mousse; beat on low speed. Fold in remaining whipped cream. Spread over truffle mousse layer.
Gently press cookies into sides of dessert. Pipe reserved mousse on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting. Yield: 12-16 servings.
SO yummy and look beautiful too.
i love the snow ball cookies. they always go fast in my family
How about buying a plum pudding and the Brandy white sauce that goes with it? Cut small slices and serve with a spoon full of the sauce over it. Sauce is very rich.
What it is with pictures:
http://en.wikipedia.org/wiki/Plum_puddin...
mint chocolate snow top cookies they are bite size
Cheesecake is always my vote. I make it plain then serve an assortment of pie fillings and whipped cream on the side. I've tried dozens of recipes and this is my favorite... http://allrecipes.com/Recipe/Cheesecake-...
I found this candy cane cake and thought it was too cute to pass up. :[
http://www.bettycrocker.com/recipes/reci...
This recipe is very easy, elegant, and delicious!
CHOCOLATE CAKE ROLL
Cake:
1/2 cup flour
1/4 cup sweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs (divided)
1/2 teaspoon vanilla
1/3 cup granulated sugar
Filling:
1 quart vanilla ice cream (softened)
Glaze:
1/2 cup granulated sugar
4 teaspoons cornstarch
dash of salt
1/2 cup water
1 (1 ounce) square unsweetened chocolate
2 tablespoons butter or margerine
1/2 teaspoon vanilla
powdered sugar (for rolling cake)
Preheat oven to 375degrees. Grease and lightly flour a 1" x 10" x 15" jelly roll pan. Line with waxed paper that has been lightly oiled. Stir together flour, cocoa, baking powder and 1/4 teaspoon salt. In another bowl, beat egg yolks with 1/2 teaspoon vanilla at high speed 5 minutes, or until thick and lemon colored. Gradually add 1/3 cup sugar, beating until sugar dissolves. In a large mixer bowl, beat egg whites at medium speed until soft peaks form. Fold yolk mixture into whites. Fold flour mixture into egg mixture. Spread batter evenly in prepared pan. Bake 12 to 15 minutes, or until toothpick inserted in center comes out clean. While cake is baking, prepare towel by sprinkling with powdered sugar. Turn bked cake out onto towel. Remove paper. Sprinkle lightly with powdered sugar. Roll up cake, starting at short end. Let cake cool completely. Soften ice cream. Unroll cake. Spread ice cream on cake; reroll and freeze. Prepare glaze: Combine 1/2 cup sugar, cornstarch and dash of salt. Stir in water and chocolte. Cook and stir until thickened and bubbly, and chocolate melts. Cook 2 minutes more. Remove from heat and stir in butter or margerine and 1/2 teaspoon vanilla. Frost rolled cake. Freeze until firm.
Serves: 10