Holiday desert recipes?Best recipe gets 10 points!?!
Answers: Does anyone out there have any really good unique holiday desert recipes?
Simple - easy - and different from all the pies around the table: it's Eclair Cake/Torte
You will need: 2 large boxes of French Vanilla instant pudding mix made according to the directions. Once it has been mixed and is thickening, fold in 1/2 a container of French Vanilla Cool Whip. Set aside.
Open a box of plain graham crackers. Whole crackers, not crumbs.
Get a 13 X 9 pan and put enough graham crackers to line the bottom of the pan. Spoon the pudding over the top of the graham crackers so it's about 1/2" to 3/4" thick. Put another layer of graham crackers on top of the pudding, covering the pudding layer. Put another layer of pudding on top of these graham crackers. Finish by putting a third and final layer of graham crackers on top. If you have pudding left over, use it for something else or snack on it while the cake is "developing".
Cover the cake/torte and put it in the fridge for several hours. A couple hours prior to serving, make a chocolate glaze:
2 cups powdered (confectioner's sugar)
3/4 cup unsweetened cocoa (like Hershey's)
4 tbsp softened butter
1/3 cup milk
1 tbsp corn syrup
1 tbsp vanilla extract
Mix this all together well, it will come out like a shiny glaze. Pour it over the cake/torte, making sure it covers the graham cracker layer on top. Chill for about another hour or so to set the topping.
Serve in wedges. The graham crackers kind of "melt" into a flavorful texture similar to the choux pastry used in real eclairs. The chocolate layer is wonderful and the pudding tastes like bavarian creme.
You can lighten this whole thing up by using sugar free pudding mix and skim milk, fat free graham crackers, and fat free Cool Whip. I'm not sure how you could lower the calories of the chocolate topping, but I'm sure it can be done!
Enjoy. This is what I'm making for our holiday - I for one am tired of pumpkin, apple, and cherry pies as well as carrot and or/spice cakes for Thanksgiving. I want something different and easy!
sweet potato casserole.
edit
yep, thought about that after I submitted, here goes:
A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping. Scroll down to see more sweet potato recipes.
INGREDIENTS:
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
.
Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
PREPARATION:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
Snickerdoodle Cake
If you like the cookies you will love the cake as well!
1 Box Butter Recipe Cake Mix
1/2 cup Sugar
3/4 Cup Oil
4 eggs
1 Cup Sour Cream
On the side 1 cup Sugar and Cinnamon mixture
Pre-heat oven to 350 degrees. Spray a Bundt cake pan with non-stick spray and sprinkle it generously with sugar.
Beat together the sugar and oil. Add cake mix and 1 egg at a time beating well each time you add an egg. Add Sour cream and beat again.
In the Bundt pan put a layer of cake mixture and a layer of cinnamon sugar until you have layered it to the top. Sprinkle remaining sugar on top and bake for 50 - 55 minutes.
I always have this. It is like an after dinner mint when you want to get the heavy taste of a full meal out of your mouth.
try a chocolate chip creamcake first u make the chocolate a large bag of chocolate chips and put the whole bag in the cake mix then put in a shot of ram or vodka to give it a little sweeter taste then after that put a whole lb of cheese cream in put it in the ice box for 7-8 hour then the cake should but ready to eat have a happy hoilday hope my recipe helps
I made this one and it was fantastic! Not very hard to make either.
Cheesecake Factory Carrot Cake Cheesecake
1? hours 20 min prep
CHEESECAKE
16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
CARROT CAKE
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
To make cheesecake,
In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
Repeat with remaining cream cheese batter, spreading evenly with a knife.
Do not marble with a knife.
Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
Beat until smooth and of spreading consistency.
Frost top of cheesecake.
Refrigerate 3 to 4 hours before serving
this is my husband's recipe for strawberry shortcake. It originated with his grandmother who passed it on to her daughter who then gave it to my husband....for his huge family he always make it double but I'm going to downscale it!
Ingredients:
1 box of strawberry cake mix
1 box of strawberry jello
2 small or one large box of butterscotch instand pudding
1 container of strawberries, capped or 1 container of sliced frozen strawberries, thawed
1 1/2 to 2 tubs of whipped topping
Take box of strawberry cake mix. Prepare the cake according to directions on box. Pour batter into a large baking dish like a 13 x 9 or small roasting pan. Bake per directions on box. When done remove the cake from the oven and poke holes all around the top of the cake. Prepare strawberry jello per directions on box and then pour over cake. While waiting for the cake to absorb the jello, prepare butterscotch pudding (original recipe used vanilla but is soo good with butterscotch!) according to the directions on the box. Slice strawberries on top of cake (to save time, my husband buys the sliced frozen strawberries and puts them on the cake). Spread pudding all over cake and sliced strawberries and then top with whipped topping. Refrigerate dessert to let it set up.
I am making some cheesecakes this year along with the traditional pies.
Cheesecake
12 slices
Prep: 30 minutes
Chill: 4 hours
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
1-1/2 cups finely crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, lightly beaten
Directions
1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.
3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
4. Mint and Chip Cheesecake: Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.
5. Honey-Nut Cheesecake: Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.
6. Turtle Cheesecake: Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.
7. Chocolate Bar Cheesecake: Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.
8. Fruit-topped Cheesecake: In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.
Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
Pomegranate Cheesecake
Prep: 50 minutes
Chill: 4 hours
Bake: 1 hour and 25 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
1/2 cup butter, softened
1/4 cup packed brown sugar
4 eggs
1-1/4 cups plus 1/4 cup all-purpose flour
4 8-oz. pkg. cream cheese, softened
1-1/4 cups plus 1/4 cup granulated sugar
1 Tbsp. plus 1 tsp. vanilla
1 16-ounce carton dairy sour cream
1 tsp. finely shredded lemon peel
1-1/2 cups pomegranate seeds
Directions
1. Preheat oven to 350 degrees F. In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
2. Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1-3?4 inches, using a thin metal spatula to spread dough.
3. Reduce oven temperature to 325 degrees F. For filling, in an extra-large mixing bowl beat cream cheese and 1-1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
4. Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.
5. Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
6. Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.
7. For sauce, in a medium saucepan bring 1-16-ounce bottle pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (10 to 12 minutes). Stir together 1/4 cup brown sugar and 1 tablespoon cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.
Test Kitchen Tip: Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
Nothing better than Pineapple Thingy which can be used as a dessert or a side for ham dinner.
1 cup butter
1 cup sugar
4 eggs, beaten
1 can crushed pineapple
5 slices bread, cubed (best if a day or two old)
Prepare a medium sized baking tray by spraying it with Pam or coating with butter.
In a large bowl, cream butter and sugar together until smooth. Add the eggs and pineapple and stir. Fold in the bread cubes and pour into baking pan. Smooth the top but don't worry about getting it perfect. Bake at 375 for 40-45 minutes.
I've substituted Splenda for those who are diabetic and it was still great. I also now substitute the bread with different types such as sunflower seed bread, 5-grain whole bread, whatever I can find at the bakery that's a day or two old.
This is a never fail dish and easy to make.
All these are simple yet so good.
My Mamaw always made these awesome date balls on the holidays. I conned the recipe out of her one year...
1 stick butter
1 c sugar
8oz dates
4 c rice krispies
Melt butter, sugar and dates in a pan. Add to rice krispies. Cool and roll into balls. Roll in powdered sugar.
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These are my Mom's xmas time recipes-I've collected over the years.
Coconut Balls
3/4 c mashed potato, cooled
1 TBS vanilla
4 c powdered sugar
4 c coconut
chocolate bark
Stir together everything except chocolate. Make into balls. Let sit in fridge about 1 hr. Dip balls into melted chocolate and place on foil. Refrigerate until ready to eat.
Can color melted white chocolate to be festive...
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Haystacks
butterscotch chips
1 can chowmein noodles
1 pkg peanuts
Melt chips in microwave or double boiler. Stir in chowmein noodles and nuts. Drop into little stacks (resembling haystacks) onto foil and let cool.
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Coquito Egg Nog-
2 cans evaporated milk
1 can sweetend condensed milk
1 can coconut cream
1/2 c eggnog
2 TBS vanilla
3/4 c Bacardi Rum
add cinnamon to taste
Mix all in blender and refrigerate.
The following is a visual desert that our family has always made that I have never seen anywhere else and looks awesome in a clear glass bowl. Sweet, tangy and rich.
To begin you need a box of Graham crackers, a bag of brown sugar about four cans of cranberry sauce, not the gelled kind and two tubs of whipped cream.
Begin by crushing about half the box of graham crackers to powder, mix in a cup of brown sugar or slightly more, Spread about a half inch of this mixture in the bottom of the bowl. Next spoon out a half inch layer of the cranberries, then a 1 inch layer of whipped cream. Continue repeating until you reach the top of the bowl with whipped cream then sprinkle about a 4 inch circle of the graham cracker mix in the center and top with a spoon of the cranberry sauce. It looks and tastes incredible. The tartness and sweet and creaminess all mixed together is great.
Makes a great left over too.
Best ever is German Stollen, a sweet bread we used to have every Christmas morning. Sorry, it is protected more than Ft. Knox, can't give the recipe.