does anyone know a good christmas dessert recipe that is quick and easy?

Question

i would like to make something that is cool, sweet, and not well known.

Answer 1

Chocolate Cherry Cake

This is a simple recipe that is as elegant as it is delicious. Super easy to make and everyone who has ever tried it...has asked for the recipe!!

1 package devils food cake mix, dry
3 eggs
1 can cherry pie filling
1 teaspoon almond extract
1 cup chocolate chips

In a large bowl combine all of the ingredients and mix well. Pour into a greased and floured 9 x 13-inch baking pan. Bake at 350-degrees for 45 minutes. Serve with whip cream or ice cream.

Answer 2

Christmas Pudding Recipe
Ingredients:
8 ounces Chopped suet
1 teaspoon Heaped mixed spice
1/2 teaspoon Grated nutmeg
1/4 teaspoon Ground cinnamon
4 ounces Self raising flour
1 pound Soft brown sugar
8 ounces White breadcrumbs
8 ounces Sultanas
8 ounces Raisins
20 ounces Currants
2 ounces Chopped almonds
2 ounces Mixed chopped peel
1 orange, Zest of
1 lemon, Zest of
1 Apple peeled cored & finely chopped
4 Standard eggs
10 ounces Stout (e.g., Guiness, or use a porter type stout)
4 tablespoons Rum (use a dark, well flavoured one)
***Cumberland Rum Butter***
6 ounces Unsalted butter
6 ounces Soft dark brown sugar
6 tablespoons Dark rum


Directions:

Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar. Mix in the fruit, mixed peel, nuts, chopped apple then the zest. In a new bowl beat the eggs and add the stout and rum. Add to the dry ingredients, and stir VERY well (it is best to use a very lg bowl). Cover the bowl and leave overnight.

Grease 2, 2 pint pudding basins and pack the mixture into them. Cover with greasproof paper and pudding cloths, tied on with string. Steam for 8 hours. Cool, and store in a dark, cool, dry c oard.

To reheat for eating, steam for 2 hours. Serve with Cumberland Rum Butter Blend butter and sugar, add rum slowly, and mix well. Pack into moulds for serving and chill. Remove from 'fridge just before serving.

This recipe for Christmas Pudding serves/makes 4

Answer 3

Quick coconut cream pie

1 pkg.(5.1 oz) instant vanilla pudding mix
1-1/2 cups cold milk
1 carton (8oz) frozen whipped topping, thawed, divided
3/4 to 1 cup flaked coconut, toasted, divided
1 pastry shell, baked or graham cracker crust (8 or 9 inches)

In mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Refrigerate until serving. Makes 6-8 servings.

Answer 4

yes & its easy too, 1 grahm cracker crust pie shell, bake how the instructions says. Chocolate pudding, let set up in the baked pie shell after it has cooled off. Once the pudding is cooled, top with whipped cream, decorate with ANY candy bar, but for the holidays I use those hersheys candy color coatd kisses & sprinkle them on the top of the pie.

Answer 5

Chocolate Surprise Pie

2 purchased graham crusts
1 8 0z. cream cheese
1 12 0z. cool whip
2 TBS. sugar
1 large instant chocolate pudding mix
2 cups cold milk

Mix cream cheese with sugar and 4 TBS. cool whip. Divide equally into pie crusts and spread. In same bowl, mix pudding, milk and cool whip. Save enough cool whip to spread on top of pie. Carefully spread pudding mixture over cream cheese layer. Cover and refrigerate over night. Spread cool whip over top before serving. This makes 2 pies, and you will need them!!

Answer 6

Jamaican Christmas Pudding

2 pounds of raisins
1/2 pound of currants
1 pound of prunes
1/2 pound of cherries
1/2 pound of dates
1/4 pound of nuts
1/4 pound of mixed peel
Grated rind of 1 lime
Burnt sugar for coloring
2 teaspoons of vanilla, 1 pint rum, 1 pint port wine
12 eggs, 1 pound of butter, 3/4 cup of dark sugar
1/2 pound of breadcrumbs, 1/2 lb. flour,
1/2 teaspoon of salt
1 teaspoon of grated nutmeg, 2 tsp. ground cinnamon, pinch of cloves, 1 pint of sherry

Stone and stew prunes with sugar to taste, then chop fine. Stone dates and chop fine. Cut all fruits very fine except currants. Place all fruits in a large jar omitting nuts. Pour liqueur on fruit and steep for at least 1 month. Cream butter and sugar, add beaten eggs. Sieve together flour, bread crumbs, baking powder and salt and add 2 tablespoon burnt sugar for color. Add chopped nuts and fruits. Taste to see if a sharper taste is required and add some brandy, wine, liqueur or rum to taste. Pour batter into a well greased and heavily lined baking or pudding tin. Cover tightly and steam for at least 4 hours. The pudding may also be set, covered in 250ºF. oven and baked for at least 4 hours. Serve with brandy sauce.

Answer 7

A carton of small curd cottage cheese, 1 package orange jello, 1 package mini-marshmallows, 1 can fruit cocktail. Mix all together, let chill in fridge for about 30 minutes. It's very good.

Answer 8

Trifle,sponge cake, custard,fruit, Sherry,devonshire cream. Soak the sponge cake with a good Sherry(Harvey's Bristol Cream) place a can or two of fruit on top of the sponge,make the custard,this goes on top of the the fruit,finish off with the Devonshire Cream.It's decadent.

Answer 9

ok this is going to sound strange but its is AWESOME!! so knock it till you try it :)

Chocolate Chow Mein

melt some chocolate with a little bit of butter or milk. (a teaspoon or so)
add just a pinch of salt (optional)
remove from heat
addd uncooked chowmein.(smash it up just a little)just enough so everything holds together
drop onto wax paper and let cool.
you can add nuts and coconut and such too

Answer 10

All of these are 30 minutes are less to make

Yogurt Cup With Oranges and Dark Chocolate
Serves 4


Be sure to use the darkest chocolate you can find. The darker it is, the better for you (not to mention "trendy"). That lighter milk chocolate does nothing for you except taste good.

2 cups vanilla yogurt
1 small can of drained mandarin oranges
1 small piece (about 1 oz) semisweet dark chocolate


Divide yogurt into four small bowls, add orange sections and grate some chocolate over each bowl.

In about 3 minutes, a really sensational and healthful dessert. That's quick & easy.



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Cocoa-Pecan No-Bake Cookies
Makes 4 dozen

You and your blender should have dozens of these ready in way less than half-an-hour. In case your group is too small to eat 48 fabulous little cookies you can freeze some for up to 2 months.

1 12 oz package vanilla wafers
1/2 cup unsweetened cocoa
1 cup pecan halves
1/4 cup dark corn syrup
1/2 cup Zinfandel port or other port wine
About 1/2 cup powdered sugar


In your food processor, combine vanilla wafers, cocoa, and pecans. Whirl until wafers are reduced to fine crumbs; then pulse for several seconds. Add corn syrup, port and spin just until well blended.

Shape dough into 1-inch balls between your palms; roll each ball in powdered sugar. When you've rolled enough for your gathering, you're finished. How very easy.




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Easiest Key Lime Pie Ever
Serves 8

This most impressive dessert is so quick and easy you might feel guilty, but just let them all think you slaved over it.

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

Preheat oven to 375F. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Remove and give it a bit to cool. Place a thin slice of lime on each piece and serve to your eaters enjoying their applause.



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Banana Fritters
Serves 6-8.

With bananas at about a buck for 2 pounds this is one cheap and very easy dessert.

1 ½ cups all purpose flour
2 Tbsp sugar
½ tsp baking soda
¼ tsp salt
1 egg
1 generous cup buttermilk
8 bananas, peeled and split
Canola oil for deep frying
1 cup sugar (or Splenda) for dredging fritters


Heat the oil in a deep fryer to 375 degrees.

Sift dry ingredients into a medium bowl. Combine egg and buttermilk, and stir into dry ingredients, mixing until well combined.

Split peeled bananas lengthwise then in half and place them carefully in the batter until well coated before setting them in heated oil for 2 to 4 minutes, or until golden brown.

Remove from oil with tongs and drain on paper towels. Dredge in sugar and serve hot. Serve alone with warm chocolate sauce or with ice cream and strawberries.



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Grilled Bananas Parfait
Serves 4.

Oh, sure, the old instant-pudding "treat" - Hold on! Nothing "same-old" about bananas grilled in butter and layered with crushed cookies & vanilla pudding laced with more vanilla, sour cream and topped with honey & peacans - is there?


1 4-serving pkg. instant vanilla pudding mix
2 cups milk
1/3 cup dairy sour cream
1 1/2 tsp vanilla
4 medium-size firm bananas
2 Tbsp butter, melted
1 to 2 Tbsp sugar
12 shortbread cookies or gingersnaps, broken into 1-inch pieces
1 Tbsp honey
1/4 tsp ground nutmeg
Pecan halves, toasted



Follow pudding mix directions using the 2 cups milk. Whisk in sour cream and vanilla until smooth. Divide pudding in half and cover surface of one with plastic wrap. Set aside the other half for future use (go ahead, clutter up the fridge for 2 weeks then toss it when green stuff starts over the side. I know how that works, I do it all the time.)

Peel bananas. Cut each banana in half crosswise then cut each half in half lengthwise (16 pieces). Brush banana quarters on both sides with butter; sprinkle with sugar.

Heat a nonstick or well-seasoned grill pan on stovetop over medium heat (unless you've gotten smart and purchased a large electric griddle so you can cook a bunch at a time).

Grill bananas about 2 minutes or until browned and softened, turning once.If you prefer to use the outdoor grill that's cool - no, that's hot - anyway, just grill the nanas an extra minute per side.

Place 2 banana quarters in each of 4 parfait or dessert dishes, top with some of the cookies and pudding, then do another layer.

Stir nutmeg into the honey, drizzle it over each dish and top with pecans. Nothing ordinary about this easy dessert.



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Peaches with Raspberry Yogurt Sauce
Serves 4.

If fresh peaches are unavailable or grossly expensive cheat and use canned sliced peaches without the juice.

1 cup frozen unsweetened raspberries
1 Tbsp honey
1/2 cup low fat yogurt
4 fresh peaches


Create the sauce by combining raspberries, yogurt and honey in a blender.

Peel peaches, slice and spoon into individual dishes spooning sauce over them. Garnish with fresh raspberries or mint.



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Best Easy Chocolate Dessert Ever
Serves 6

Actually a Godiva bar is easier but not quite as good as this - does that tell you something?


1 cup semisweet chocolate chips
2 Tbsp sugar
Pinch of salt
1 large egg
1 tsp vanilla
3/4 cup milk
Sweetened whipping cream


In a food processor or blender, whirl chocolate chips until coarsely chopped. Add sugar, salt, egg, and vanilla and set aside.

Heat the milk just this side of boiling & with processor running, gradually add scalded milk, whirling on high speed for about a minute.

Pour into 6 ramekins or custard cups and place in freezer for about 20 minutes to thicken a bit. If your freezer is as full as mine we'll have to put them in the fridge for about 40 minutes instead.

4. To serve add a blob of whipped cream and a few chocolate shavings.


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Dreamsicle Frosty
Serves 6

You may not be old enough to remember them or I may be too old to know they're still available. Anyway Dreamsicles were/are vanilla ice cream on a stick surrounded by orange sherbet. I loved 'em.

This smoothie is like one of those all whipped up.


2 quarts vanilla frozen yogurt
1 cup milk
1 6 oz can frozen orange juice


Place 1 qt of yogurt, 1/2 the can of juice and 1/2 cup of milk into your blender and pulse on medium speed for three 15 second bursts, scraping down the sides after the 1st & 2nd pause.

Divide into 3 glasses and repeat the process with the remaining ingredients.

If Dreamsicles still exist please click on "Let's Talk" and let me know. Thanks.






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6 Minute Chocolate Mousse
Serves 4

If your liquid ingredients are very cold when you assemble this wonderful dessert your chilling time should only be half an hour or so.


1 6 oz. package semisweet chocolate chips
2 eggs
2 egg yolks
1/4 cup sugar
1 Tbsp. orange juice
2 Tbsp. coffee liqueur (optional)
1 cup heavy cream
Sweetened whipped cream


Melt the chocolate chips in the top of a double boiler over hot water. While they are melting, place all the ingredients except the cup of heavy cream in a blender and blend at highest speed for 3 minutes.

Add the cream and blend for half a minute more. Stop blender again and add the melted chocolate, carefully scraping all of it from the inside of the pan. Blend for 2½ minutes longer.

Pour into parfait glasses or large brandy snifters. Chill in the fridge if needed. Just before serving squirt on a dollop of whipped cream and top with a sprig of mint leaf or a sprinkle of shaved chocolate.

Um-m-m-m, so good!



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Best Baked Apples
Serves 4

The raisins in this version of a delicious old favorite dessert make it even more special.


4 large unpeeled tart cooking apples (Rome, Granny Smith, Greening)
4 tablespoons brown sugar
1/2 Cup raisins
4 teaspoons butter or stick margarine
1/2 teaspoon ground cinnamon


Heat oven to 375

Core apples to within 1/2 inch of bottom. Peel a 1-inch strip of skin around middle of each apple, or peel upper half of each to prevent splitting. Place apples in ungreased baking dish.

Place 1 Tbsp. raisins, 1 Tbsp. sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with additional cinnamon. Pour water into baking dish until 1/4 inch deep.

Bake 30 minutes or until apples are tender when pierced with fork. (Time will vary depending on size and variety of apple.) Spoon syrup in dish over apples twice during baking if desired.




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Grand Marnier Strawberries
Serves 4

You might prefer Amaretto or Kahlua and if the cup of sugar bothers you substitute Splenda. Sorry, but I don't know of any sugar-free liquers.


1/2 Cup Sugar
1 Cup water
2 Tbsp. lemon juice
1/4 Cup Grand Marnier
1 1/4 lb strawberries


Combine sugar, water and juice in a pan; stir over medium heat until sugar is dissolved; bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes or so. When the mixture becomes slightly syrupy remove from heat, stir in the liquer and strawberries. You're finished!

Serve warm or cool with ice-cream or cream.







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Rich Chocolate Custard
Serves 8

Even if you feel guilty and omit the whipped cream this quick & easy dessert is still d-e-e-elicious.


2 1/4 cups half-and-half
1 bag (6 oz) semisweet chocolate chips (4 eggs
1/2 cup sugar
1/4 teaspoon salt
Sweetened Whipped Cream if desired (and who doesn't?)



Heat oven to 35O degrees

Heat half-and-half and chocolate chips in 1 1/2-qt saucepan over medium heat, stirring constantly,until chocolate is melted and mixture is smooth; cool 5 minutes.

Mix eggs, sugar and salt in medium bowl with wire whisk or fork. Gradually stir egg mixture into chocolate mixture until blended. Pour into eight 6-ounce custard cups.

Place cups in rectangular pan, 13 x 9 x 2 inches, on oven rack. Carefully pour very hot water into pan to 1/2 inch of tops of cups

Bake 20 to 25 minutes or until set. Remove cups from water - carefully, they're hot. Serve custard warm or chilled with whipped cream.

Take your bow or curtsy.



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Ice Cream with Butterscotch Sauce
Makes about 1 & 3/4 cups


A blend of brown sugar and butter (not scotch whiskey & butter - that's a hot toddy) creates this wonderful butterscotch flavored dessert.


1/2 cup granulated sugar
1/2 cup packed brown sugar
6 tablespoons butter or stick margarine
1/2 cup whipping (heavy) cream
1/2 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla


Mix all ingredients except vanilla in 2-quart saucepan. Cook over low heat, stirring constantly, until butter is melted and sugars are dissolved.

Increase heat to medium; heat to boiling, stirring constantly. Boil gently 5 minutes, stirring occasionally; remove from heat. Cool 20 minutes.

Stir in vanilla and it still only took about thirty minutes. Serve sauce warm or cool over rich vanilla or butter pecan ice cream. Heck, with this wonderful sauce even low fat, low carb ice cream is a treat.

NOTE: Sauce firms up when refrigerated; if it's too thick zap it for 20 seconds - no more - in the microwave(sauce will become thin if overheated). But I'll bet you knew that.