Planning ahead for Christmas dinner?

Question

I'm wondering what I should make for dessert. Any suggestions???

Answer 1

OH YUMMY.... pick my answer.
When we have our Christmas Eve dinner with family and friends everyone enjoys feasting on our gingerbread house with gingerbread men cookies. This also makes an awesome centerpeice for any holiday dessert table.
Here is a yummy recipe I have from foodnetwork. I used this at Thanksgiving... everyone loved it!

Gingerbread Cake:

Softened unsalted butter, as needed
1 cup vegetable oil, like soy, peanut, or corn
1 cup sugar
1 cup unsulphured molasses
1 to 2 tablespoons minced crystallized ginger
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground cloves
1 cup water
1 tablespoon baking soda
Serving suggestions: Whipped cream or vanilla ice cream

Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.

In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.

In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.

In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

Answer 2

How many guests will you be serving? I just posted a great Strawberry and White Chocolate Mouse Recipe from Epicurious.com that would work for 8 people. I like traditional desserts for holidays: Italian Cassata, Yule Log (Cake decorated to look like a log). A cookie tray of homemade cookies and candy would be pretty and cookies can be made ahead and frozen. Maybe the best idea of all would be TRIFLE! It's beautiful, not hard to make, and can feed an army.

Go to this link: http://www.epicurious.com/recipes/find/results?se

Pick a recipe that reviewers have given a rating of 4 or more forks. Heck, I just looked at them and they ALL have 4 forks! That is unusual! Read the reviews under the recipes to see what people said about them. You can find a lot of good advice in the reviews. I love Epicurious.com.

Answer 3

dude, I have tried all kinds of desserts for Christmas but the ones that I get complimented on most is my Christmas decorated sugar cookies. Just buy the Betty crocker sugar cookie dough in the bag and mix according to instructions. Roll the dough out and cut it with Christmas cookie cutters. Bake. Make colored icing and frost. Top with sprinkles. I make Christmas trees, use green colored icing and I place mini colored m&m's on them. It looks like lights on them. I also make stars with blue frosting and use silver candy beads on them, Then place all the cookies on a pretty plate and place in the middle of the table. I promise you will get alot of compliments. Try to make some before the day and then when you have to make them for Christmas you will be a pro....Merry Christmas.

Answer 4

set up the dinning section to look like christmas. (Christmas table textile, tinsel and decorations). cook dinner. it is for 7 people so which you will no longer want a extensive quantity. possibly have 2 considerable dishes and 2 cakes. possibly a Ham and roast turkey served with roast vegies. For dessert a pavlova served with fruit salad and a cheese cake. desire it seems nicely.

Answer 5

I generally make a cheesecake and a chocolate cake to satisfy the different appetites. I also order petits fours from Swiss Colony for Xmas because they are wonderful and a nice little treat that everyone loves.

Happy holidays!!

Answer 6

Find a yummy cheesecake recipe. Cheesecake is so easy to make, and you can dress it up by adding flavors. I just made a double layer pumpkin one for Thanksgiving. Last year I made a bourbon pumpkin cheesecake I found at epicurious.com. For a Christmas party last year, I made this, I found it in Sunset mag:


Crushed-Peppermint Cheesecake

PREP AND COOK TIME: About 1 1/2 hours, plus at least 4 hours to cool and chill

12 ounces creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces
3 tablespoons melted butter
1 1/2 pounds cream cheese, at room temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 teaspoon salt
1/3 cup coarsely crushed peppermint candy

1. Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
2. Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

3. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

4. Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.

Yield: Makes 12 to 16 servings

NUTRITION PER SERVING
CALORIES 356(61% from fat); FAT 24g (sat 13g); PROTEIN 6.3g; CHOLESTEROL 108mg; SODIUM 373mg; FIBER 0.6g; CARBOHYDRATE 31g

Answer 7

nice thing do it
i am planning to go to 5star hotel and enjoy with the friends

Answer 8

candied yams! yummy. and they are not just for desert.

good luck:)

Answer 9

PIE !!! any kind, all kinds. I LOVE PIE !!!

Answer 10

Here are some great dessert recipes

Wassail

750 ml. red wine
1 orange, sliced
1 apple, peeled, cored, and sliced
2 1/2 T. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves, ground

Add the wine and fruit to a saucepan. Heat over low flame until starting to steam (do not boil). Add the sugar and spices to a disposable paper coffee filter. Tie with string and add to the wine. Allow to steep for 15 minutes. Serve warm. Serves 4-6

Sour cream-Lemon Pound Cake

3 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter, room temperature
3 c. sugar
6 eggs, room temperature
1/4 c. fresh lemon juice
1 T. grated lemon peel
1 tsp. lemon extract
1 c. sour cream

Preheat oven to 325F. Grease a large tube or Bundt pan, dust with cake flour, tap out excess.

Sift flour, baking soda and salt into a medium bowl. With mixer, cream butter in large bowl on medium speed until fluffy. Gradually add sugar, and beat 5 minutes. Add eggs, 1 at a time, beating just till combined after each.

Using a rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 1/2 hr. Let cake cool on rack 15 min. Cut around cake in pan, turn out. Carefully turn cake right side up on rack and cool completely. Can be prepared 2 days ahead. Wrap in foil and store at room temperature.

Chocolate-Raspberry Truffle Cheesecake

2 1/2 c. chocolate wafer crumbs
1/3 c. butter, melted
1/2 cup sugar
8 oz. pkg. semisweet chocolate squares, cut into 1/2" cubes
1/4 c. hot strong coffee
3 (8 oz) pkg. cream cheese, cut into 1" cubes
8 oz. carton sour cream
1 c. sugar, divided
2 eggs
2 T. whipping cream
1 tsp. vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur

Garnish:
Whipped cream
Fresh mint sprigs

Raspberry Sauce:
10 oz. pkg. frozen raspberries, thawed
2 tsp. cornstarch

Cheesecake: Combine wafer crumbs, butter, and 1/2 c. sugar; blend well. Press on bottom and 1 1/2" up sides of a 9" springform pan. Set aside.

Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl. Pour mixture into prepared crust, and bake at 350F for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish, if desired, with whipped cream and mint.

Raspberry Sauce: Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine raspberry juice, puree, and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Yield: 3/4 c.

Pumpkin Tiramisu

(Double recipe to use in large trifle bowl.)

1 pkg. authentic Italian ladyfingers (they're hard, not soft)
8 oz. Mascarpone cheese
1/2 c. pumpkin puree
1 tsp. cinnamon
1/2 to 1 tsp. freshly ground nutmeg (to taste)
1 1/2 c. powdered sugar (or to taste)
1 tsp. pure vanilla extract or orange extract
2 1/2 c. heavy cream, whipped and chilled
1/8 c. either Frangelico liqueur, rum or orange juice
Crystallized ginger

Arrange ladyfingers on the bottom of a 9" square pan. Pour liqueur over ladyfingers. Mix Mascarpone with the pumpkin, spices, sugar and extract. Fold in 1 1/2 c. of the whipped cream. Pour mixture over lady fingers. ( If using large trifle bowl, you can layer the ladyfingers and cream mixture: just make sure you sprinkle lady fingers with liquid--juice or liqueur--before covering with cream mixture). Gently spread remaining whipped cream on top of mixture. Sprinkle decoratively with additional cinnamon and crystallized ginger. Cover and chill at least two hours, or overnight.

Serves eight generously.


The Quad L Ranch and Mercantile is my best friend's country gift shop located near Ellwood City, PA. This is the cheesecake I came up with for one of Jody's spring open house celebrations.

Quad L Ranch Cheesecake

16 oz. cream cheese, softened
16 oz. small curd creamy cottage cheese, softened
4 T. melted unsalted butter
4 med. eggs
1 1/2 c. sugar
1 tsp. vanilla
4 T. frozen orange juice concentrate, undiluted
6 drops Lorain orange oil flavoring (*see note)
Small amount red food coloring
3 T. cornstarch
3 T. flour
16 oz. sour cream
Fresh kiwi, peeled and sliced thin
1 jar apricot preserves
1 T. Grand Marnier, Triple Sec or orange juice

Place cream cheese and cottage cheese in food processor or mixer bowl and process until smooth. Add butter, eggs, sugar, juice and flavorings. Process or beat until very smooth. Add dry ingredients, mix just until blended - do not overmix. If using processor, place batter in bowl. Blend sour cream in by hand with spatula. Place in 10" springform pan. Bake at 425F. for 15 min. Lower heat to 325F., bake for 35-40 minutes more. Allow to cool in oven two hours. Refrigerate overnight.

Heat preserves in small saucepan until melted. Strain into a bowl; add 1 T. liqueur or juice, stir well. Using a pastry brush, gently brush a thin layer of mixture on top of cake. Make a layer (design if you're very talented...) of Kiwis on top. Brush Kiwi slices with more of apricot mixture, making sure to cover all fruit - this seals it.

Refrigerate until serving time. Do not top until shortly before time to serve.

Can also make cake, top with a can of pineapple pie filling.

Serves at least 10, depending on how thick you slice it. Must be kept refrigerated.

*Note: Lorain oils are the small bottles of oil used in candy making. Pure oil - go easy. You might want to add just 3-4 drops, then taste.

Chocolate Torte Lilli

1 c. strong cold coffee
1 1/2 tsp. sugar
2 T. Grand Marnier
2 sticks butter, softened
2 eggs (if unsure about eggs, use substitute or pasteurized eggs)
12 oz. semisweet chocolate chips, melted
40 vanilla wafers
1 c. whipping cream
more cream for garnish

Combine coffee, sugar and liqueur; set aside. In a bowl, combine butter, eggs and cooled chocolate; whip well.

Line a 2 lb. bread pan with foil, allowing enough foil that you can cover the top. Arrange a layer of wafers on bottom of the pan. Sprinkle generously with coffee mixture. Spread with some of the chocolate cream. Continue layers until all the cream is used, ending with a layer of cookies. Fold foil over top. Set an identical pan on top. Weight this down with a heavy can or stones. Refrigerate for 24 hr.

To serve, remove from pan; carefully remove foil. Turn out on serving dish. Whip cream, sweetening with a couple T. of confectioners' sugar. Ice the torte with the cream. Slice thin, garnish with more cream.

Serves 12. VERY rich, but heavenly!

Angel Food Squares

Loaf angel food cakes
Confectioner's sugar icings (sugar and milk, coloring and flavoring)
Very fine coconut

Rub all brown off of cake. Cut into cubes using a piece of thread or electric knife. Mix icing thin, making colors and flavorings match. Roll cubes in icing, coating all sides; then roll in coconut (I put coconut in processor, briefly, so it is finer). Set on waxed paper to dry.

Green icing = peppermint; yellow = lemon; light yellow = banana or pineapple; orange = orange; pink = peppermint; red = strawberry etc.

Caramel Dream Tassies

14 oz. pkg. caramels (unwrapped, )
3/4 c. evaporated milk, divided
1/2 c. butter
1/2 c. shortening
2/3 c. sugar
1 tsp. vanilla
Ground nuts

Melt caramels with 1/2 c. milk in microwave or double boiler. Spoon into baked Tassie shells, about 2/3 full.

In a small bowl, blend butter and shortening, mixing well. Set aside for 20 minutes. In another bowl, blend sugar, remaining 1/4 c. milk, and vanilla. Set aside for 20 minutes. Combine the two bowls into a large bowl. Using a mixer, whip on high until cream. Spoon this frosting on top of caramel layer, sprinkle with ground nuts. Makes 4 dozen cookies.

Dough:

6 oz. cream cheese, softened
1 c. butter, softened
2 c. flour
1/2 tsp. salt (opt.)

Mix well. Shape into 48 small balls. Place in tassie pans (miniature cupcake/muffin pans). Press up sides gently. Bake at 350F, until done. Cool and fill. Makes 4 dozen.