Yummy Christmas Dessert Recipes?

Question

Anyone have any good dessert recipes for Christmas? Not links to other websites, but actual recipes you know and use?

Answer 1

Holiday Spritz
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 1/2 teaspoon rum extract
2 1/2 cups all purpose flour
1/4 teaspoon salt
Colored sugar
In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt, gradually add to creamed mixture.

Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar.

Bake at 375 degrees for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Nice 'n' Soft Sugar Cookies
1 cup butter, softened
1 1/2 cups confectioners' sugar
1 egg
1 1/2 teaspoons vanilla extract
2 1/2 cups self-rising flour
Frosting:
2 1/2 cups confectioners' sugar
1/4 cup water
4 teaspoons meringue powder
1/4 cup light corn syrup
Green, red, and yellow food coloring
In a large mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour. Divide dough in half. Cover and refrigerate for two hours or until easy to handle.

On a lightly floured surface, roll out one portion of dough to 3/16 inch thickness. Cut with floured cookie cutters. Place two in apart on ungreased baking sheets. Bake at 375 degrees for five - seven minutes or until set. Cool for two minutes before removing from pans to wire racks to cool completely. Repeat with remaining dough.
For frosting, in a small mixing bowl, beat the confectioners' sugar, water, and meringue powder on low speed just until combined. beat on high for four minutes or until soft peaks form. Add corn syrup, beat one minute longer.

Tint with food coloring of your choice. Cover frosting with damp paper towels or plastic wraps between uses. Spread and/or pipe frosting on cookies. let stand until set.

Answer 2

I made a delicious pumpkin bread for Thanksgiving instead of a traditional pie. The best part about was the presentation, though, because I made it in a fleur-de-lys bundt pan from Williams and Sonoma (I know you asked about recipes but I have to plug the pans because I love them SO much! dishwasher safe AND non-stick. 32$ and so worth it).
The recipe I used was based from foodnetwork.com, but I jazzed it up due to what I had available and my own sense of adventure.

1 can (30 ounces) Libby's Easy Pumpkin Pie Mix
5 eggs
1/2 cup vegetable oil
2 cups brown sugar
1 cup granulated sugar
4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
I package Craisins dried sweetened cranberries
1 cup chopped pecans

Preheat oven to 350 degrees
Stir together pumpkin, eggs, oil and sugars until well combined. In a separate bowl, sift together flour, baking soda and salt. Pour wet ingredients into bowl with flour (Pouring wet into dry is easier to mix than visa-versa). Stir the mixture just enough to combine. It may be lumpy, but thats okay, to much stirring will toughen the dough (tough dough = tough bread). I try to keep it to a slow ten count. Pour mixture and bake for about 70 minutes or until a skewer comes out clean when punctured through the bread. Cut the overflow off if there is any with a bread knife, flip the pan over, remove and let bread cool on a tea towel (to prevent sogginess).
Makes 10-20 slices, depending on how you like them.

Answer 3

Last year for Christmas, I made individual pineapple upside down cakes for everyone. I bought the pan at Sur La Table (you can get it online if you don't have one in your area). The recipe is on the cardboard that surrounds the pan. Everyone thought they were so cute, and they had no idea it was a pan shaped like pineapples, not my creativity! lol

The year before, I made coco cappuccino mousse, put them in cute little depression glass dishes that I have - they were a big hit, also.

Cocoa Cappuccino Mousse

1 (14 ounce) can sweetened condensed milk
1/3 cup Dutch Cocoa Powder
3 tablespoons butter
2 teaspoons instant coffee granules
2 teaspoons hot water
2 cups heavy cream, chilled

Combine sweetened condensed milk, cocoa, butter and coffee (coffee granules dissolved in hot water) in medium saucepan. Cook slowly over low heat, stirring constantly, until butter melts and mixture is smooth. Cooking this slowly is imperative! Remove from heat; cool.

Beat whipping cream in large bowl until stiff. Gradually fold chocolate mixture into whipped cream. Spoon into dessert dishes. Refrigerate until set, about 2 hours. Garnish with a dollop of whipping cream and chocolate shavings, if desired.

I hope this helps. Enjoy!

Answer 4

Here's a very good recipe....I made 2 of them for the first time Thanksgiving and they was gone fast!

no bake pumpkin pie

1 graham pie crust
1/4 cup plus 2TBS smuckers Carmel topping
1/2 cup pecan pieces
1cup milk
2 pks 4oz vanilla instant pudding
1 cup of canned pumpkin
1 teaspoon cinnamon
1 1/2 teaspoon nutmeg
1 8oz thawed cool whip

Pour 1/4 cup Carmel in crust then 1/2 cup pecans on top of Carmel.
Mix in bowl the pudding, milk, pumpkin, and spices until blended then stir in 1 1/2 cup whip topping.
Spread on top of the pecans then top with the rest of the whip cream.
Refrigerate for 1 hour then drizzle 2 TBS of Carmel and top with more pecans if desired.

Answer 5

Jenny's Christmas Pie

1 can Eagle Brand sweetened condensed milk
1/3 cup fresh lemon juice
1/2 pint heavy whipping cream
1 Tsp. almond extract
1 can cherry or raspberry pie filling
1 graham cracker crust

Blend milk with lemon juice and stir to thicken. Whip cream with extract and fold into milk mixture. Pour into crust and top with pie filling. Let chill for 4 hours or more and serve. Yum!!!

Answer 6

Everyone enjoys Nutmeg-Sherry Cake. It starts life as a cake mix, but you won't feel awkward about it once you taste it. In a lg. mixing bowl combine one yellow cake mix, one pkg of vanilla pudding (the smaller of the two sizes, and instant or cooked type), one tsp. of ground nutmeg (freshly ground, if possible), four lg. eggs, 3/4 cup cream sherry (a cheap brand is fine), and 3/4 cup of canola oil. Beat on med. speed (high speeds will aerate the batter and cause it to fall after baking). Bake at 350' for 40-45 min. in a greased and floured Bundt pan. Rest in pan for 20 min. before turning out. Portion using the flutes/scallops of the pan as a guide. Tastes a bit like egg nog, only better.

Answer 7

Ginger Cookie Sticks

Ingredients:
1-3/4 cups all-purpose flour
1/2 cup cornstarch
2 tablespoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup unsalted butter, softened
2/3 cup packed dark-brown sugar
1/4 cup molasses
2 tablespoons crystallized ginger, finely chopped
2 tablespoons coarse decorating sugar

Directions:
1. Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking dish with foil with slight overhang. Coat foil with cooking spray.

2. Into bowl, sift together flour, cornstarch, ginger, cinnamon, pepper, cloves, salt. In large bowl, beat butter until creamy. Add sugar and molasses; beat until smooth.

3. On low speed, beat flour mixture into butter mixture until blended. Spread in prepared pan. Sprinkle with ginger.

4. Bake in 350 degree F oven 15 minutes. Sprinkle with coarse sugar. Bake 10 minutes or until center is set. Cool in pan on rack. Use foil to lift bar to rack.

5. Cut into thirds lengthwise; cut crosswise into twelve 1-inch strips to make 36 rectangles about 2-3/4 x 1 inch.

Answer 8

Sopapilla Cheesecake
2 cans crescent roll dough
2 packages cream cheese
1.5 cups sugar
1 stick of butter
1 tsp vanilla
1 tsp cinnamon
spray a 9x13 pan with non stick spray, spread out 1 package crescent roll dough and pinch to close any wholes. Cream together 1 c sugar, vanilla and cream cheese. Spread on top of crescents. Spread the second can of crescent on top of the cream cheese, doing the same with the wholes. Melt the one stick of butter and take off heat, add the 1/2 cup sugar that remains, and the cinnamon. Stir, then pour on top of the crescents, move the pan around so that the butter mixture evenly coats the dough. Bake at 350 degrees for 30 minutes. Delicious

Peanut Butter Balls
Yields 75 balls

3 cups powdered sugar
2 cups peanut butter
3 ½ cups rice crispies
1 stick butter (softened)

Mix above ingredients and form into balls. Place in freezer for at least 10 minutes (I leave mine in overnight).

8 oz semi-sweet chocolate bar
6 oz semi-sweet chocolate chips
½ slab paraffin

Melt above ingredients together. Using 2 forks roll the balls in the chocolate mixture. Place back in freezer for at least 5 minutes. At this point I put mine in zip loc bags and leave in freezer (they defrost quickly, and they taste great frozen as well).

If you can find almond bark, it works fine, and check at Sam’s for Candiquick. It works great and comes with chocolate and vanilla.

Answer 9

I make a real easy dessert at work.Its called oreo fluff everyone loves it.You take crushed oreos and mix with coolwhip and enjoy.

Answer 10

My familys favorite is the jelly belly beans recipe.
you take some pound cake and then you take a cookie cutter and cut a christmas shape and then you take some sugar,water,and food coloring and you pour it over your chrismas shaped mini pound cake(that acts as the icing) then, you take some jelly belly beans and then you take them and put them on top of the mini cake and put it in the fridge for about 2-3 hours. the ENJOY!!!!:-)