Christmas Desserts?

Question

I always make desserts for christmas eve, but I am tired of making cupcakes and cookies, so any suggestions on what to bake?

Answer 1

I'm gonna be making Eggnog Cheesecake this year :-)

Answer 2

Hmm...

1. Peanut brittle
2. Bread pudding
3. Peppermint bark (not for the full on dessert, but just a cute idea)
4. Different kinds of bread (pumpkin, cranberry, etc.)
5. Meringues
6. Cinnamon rolls
7. Fruit cake
8. Chocolate toffee bars
9. Gingerbread cookies (I know you said no cookies, but....)
10. Brownies
11. Flan or Creme Brulee
12. Pie (cherry, apple, blueberry, chocolate, etc.)
13. Cheesecake
14. Tiramisu
15. Chocolate fondue

Hope these ideas were helpful!!!

Have fun!!!

Answer 3

grasshopper pie- if you like mint and chocolate, you'll love this!


INGREDIENTS
1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup evaporated milk
32 large marshmallows
6 tablespoons creme de menthe liqueur
1/4 cup white creme de cacao
1 1/2 cups heavy whipping cream
2 drops green food coloring (optional)
1/8 cup grated semisweet chocolate (optional)
1/4 cup crushed peppermint hard candies (optional)




DIRECTIONS
In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.
Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined.
Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture.
Spread mixture into pie crust. Chill overnight before serving. Garnish each slice with shaved chocolate and crushed peppermint if desired. Be sure to refrigerate any leftovers.

Answer 4

Libby's Pumpkin Roll

Apple pie

You could try your hand at fudge.

Answer 5

a Christmas pudding is always good

Answer 6

pies

Answer 7

Hope one of these helps you out. Enjoy and Happy Holidays!

CHOCOLATE-PEPPERMINT LAYERED FUDGE

1-¼ teaspoons butter, softened (no substitutes)
2 ounces cream cheese, softened
2 cups powdered sugar
3 tablespoons baking cocoa
1 teaspoon whole milk
½ teaspoon vanilla extract

Peppermint Layer:

2 ounces cream cheese, softened
2 cups powdered sugar
1-½ teaspoons whole milk
½ teaspoon peppermint extract
¼ cup crushed peppermint candy

Line 8” square pan w/foil; lightly grease foil w/butter & set pan aside. In small bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk & vanilla extract. Turn into prepared pan. Chill for 1 hour, or until firm. For peppermint layer, beat cream cheese in small bowl. Gradually beat in powdered sugar, milk & peppermint extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour, or until firm. Turn fudge onto cutting board; peel off foil & cut into squares.

CANDIED WALNUTS

½ cup butter
1 cup packed brown sugar
1 tsp. cinnamon
4 cups walnut halves

Place butter in microwave-safe 1-½ quart casserole dish & cook 1 minute on High. Pour brown sugar & cinnamon into butter. Microwave on High 2 minutes; stir. Add walnuts, stirring ell. Microwave 3 to 5 minutes on high. Spread onto waxed paper; cool.

Yield: 4 Cups

FRUITED PUMPKIN BREAD

2 large eggs
2/3 cup water
½ cup apricot nectar
3 tbs. cooking oil
1 14-o. package pumpkin quick bread mix
½ cup apricots, cut into small pieces
½ cup dried cranberries
½ cup coarsely-chopped walnuts

Apricot Icing:

¾ cup powdered sugar
3 to 4 tsp. apricot nectar

Preheat oven to 350 degrees F. Grease bottom & half up the sides of 8” loaf pan. In large bowl, beat eggs with whisk; whisk in water, nectar & oil. Using wooden spoon, stir pumpkin quick bread mix into egg mixture until combined. Stir in apricots, cranberries & nuts. Turn into prepared pan & bake for 55 to 65 minutes, or until done. Cool in pan for 10 minutes; transfer to wire rack & cool completely (about 2 hours). In small bowl, combine powdered sugar & enough apricot nectar to reach drizzle consistency.. Drizzle icing over bread.

Serves 6

STRAWBERRY NUT BREAD

1 16-oz. bag frozen strawberries, thawed & drained
2 cups granulated sugar
1-¼ cups oil
2 large eggs
3 cups flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup coarsely-chopped walnuts

Preheat oven to 350 degrees F. Grease bottoms only of two 9” loaf pans & set pans aside. Slightly mash berries; set aside. In large bowl, mix sugar & oil. Stir in berries until well mixed. Stir in eggs until well blended. Stir in remaining ingredients, except walnuts., just until moistened. Gently stir in walnuts. Turn into prepared pans & bake for 60 to 70 minutes, or until done. Cool for 10 minutes in pans. Transfer to wire racks & cool completely. Wrap tightly in plastic wrap. Store at room temperature for up to four days or refrigerate for up to 10 days

Yield: 2 Loaves

CHOCOLATE RASPBERRY FUDGE


1 cup semi-sweet chocolate chips
1 8-ounce package cream cheese, softened
¾ cup vanilla wafer crumbs
¼ cup seedless raspberry jam
¾ cup finely-chopped almonds


Lightly grease 8” square pan & set pan aside. In heavy saucepan, melt chips; stir until smooth. Cool slightly. In mixing bowl, beat cream cheese & melted chocolate until smooth. Stir in wafer crumbs & jam. Chill until slightly firm. Sprinkle almonds on top of fudge & lightly press into fudge. Chill for 4 hours or until firm & cut into squares.

Yield: About 1 Pound

CHOCOLATE DIPPED STRAWBERRIES

2 12-oz. packages semisweet chocolate chips
2 tbs. shortening (do not substitute)
fresh strawberries with stems, rinsed & patted dry

Cover baking sheet with waxed paper & set aside. Place chips & shortening in medium-sized microwave-safe bowl. Heat on High 1-½ minutes, or just until chips are melted & mixture is smooth when stirred; cool slightly. Holding strawberries by stems, dip 2/3 of each berry into chocolate mixture; shake gently to remove excess. Place on prepared baking sheet. Refrigerate until coating is firm, about 30 minutes. Store (covered) in refrigerator.

Yield: One Cup (enough to coat about 5 dozen small strawberries)

CHOCOLATE COVERED CHERRIES

60 maraschino cherries with stems
3 tbs. butter, softened
3 tbs. light corn syrup
¼ tsp. salt
2 cups sifted powdered sugar
1-½ lbs. almond bark, cut up (available at Wal-Mart)

Line two baking sheets with waxed paper & set aside. Drain cherries thoroughly on paper toweling. Combine butter, corn syrup & salt. Stir in powdered sugar. Knead mixture until smooth. (chill mixture if too soft). Shape 1 tsp. of the mixture around each cherry. Place coated cherries on a prepared baking sheet. Chill. In a heavy 1-qt. saucepan melt chocolate over low heat, stirring constantly. Holding by stems, dip coated cherries, one at a time, into chocolate. Spoon chocolate over cherries to coat. Place cherries on prepared baking sheet. Chill. Store in refrigerator in a covered container. Let candies ripen in refrigerator for one or two weeks before serving.

Yield: 60 Chocolate Covered Cherries

CANDIED WALNUTS

½ cup butter
1 cup packed brown sugar
1 tsp. cinnamon
4 cups walnut halves

Place butter in microwave-safe 1-½ quart casserole dish & cook 1 minute on High. Pour brown sugar & cinnamon into butter. Microwave on High 2 minutes; stir. Add walnuts, stirring ell. Microwave 3 to 5 minutes on high. Spread onto waxed paper; cool.

Yield: 4 Cups