What should I make for Christmas Dessert?

Question

We have two Christmas Dinners. One on Sunday with my brother and his family (he and his SO work on Christmas so we do it early) and one on Christmas day. For Christmas Day I'm making Pumpkin Pudding (pie with no shell). What should I make for the one on Sunday? It can't have milk products in it--or they have to be substitutable with lactose free products (no half and half, no cream, no ice cream).

Answer 1

Pineapple Upside Down Cake (the recipe is on the Duncan Hines box). I use crushed pineapple instead though.. that way there's pineapple in every bite. I also save the juice that is drained from the pineapple and add it to enough water to make the measurement called for by the recipe (this makes the cake extra flavorful).

Answer 2

Here are some things you can make

Snickerdoodles
Prep Time: 20m
Cook Time: 10m
Ready in: 1h
Yield: 4 dozen
Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Nutrition Information
Servings Per Recipe: 48
Amount Per Serving
Calories: 92 cal Total Fat: 4.3 g Cholesterol: 14 mg
Sodium: 61 mg Carbohydrates: 12.4 g Fiber: 0.2 g
Protein: 1 g
Try this

Answer 3

make a chocolate cream piee..... mmmmmmmm...... those are sooo yummy o yeah dont forget the whipped cream.


here is the recipe
* 3/4 cup sugar
* 1/3 cup cornstarch
* 2 squares unsweetened baking chocolate, cut in small pieces
* 1/2 teaspoon salt
* 2 1/2 cups milk
* 3 egg yolks, beaten
* 1/2 teaspoon vanilla extract
* 1 pastry shell, 9-inch, baked
* .
* Chocolate Cream Pie Whipped Topping
* .
* 1 cup heavy cream
* 2 tablespoons confectioners' sugar
* 1/2 teaspoon vanilla extract

PREPARATION:
In top of a double boiler, combine sugar, cornstarch, chocolate, and salt. Stir in milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened.
Continue to cook for about 10 minutes longer, stirring occasionally.

Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat; stir in 1/2 teaspoon vanilla extract. Pour filling into a baked pie shell.

Chill chocolate cream pie thoroughly in refrigerator, about 3 to 4 hours. In a mixing bowl, beat cream with confectioners' sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie and return to refrigerator until serving time. Store leftover chocolate cream pie in refrigerator.

Answer 4

How about a lemon pie filling in a graham cracker crust. You can put meringue on top and there is no milk involved. Nice and light and tangy after a big meal.

Answer 5

I love a good red velvet cake at Christmas. I think it is the color....reminds me of Santa Claus's suit!

Answer 6

Deep-Dish Apple Pie

4 lb. Granny Smith apples, peeled, quartered, cored
1 lemon, zested
1 orange, zested
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. freshly squeezed orange juice
1/2 cup sugar, plus 1 tsp. to sprinkle on top
1/4 cup all-purpose flour
1 tsp. kosher salt
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground allspice
Doulbe pie crust
1 egg beaten with 1 Tbsp. water, for egg wash

Preheat the oven to 400º F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

--Ina Garten, FoodTV
______________________

American Club Three Nut Torte

-- Rhys Lewis, Executive Chef, Kohler, WI.

2½ cups sugar, divided
1 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup slivered almonds
½ cup coarsely chopped walnuts
1 cup unsalted butter (can stub stick margarine)
1 egg
½ tsp. vanilla
2 3/4 cups flour
1 egg white
1 tsp. water
Powdered Sugar for garnish

Melt 2 cups sugar in 2-quart heavy saucepan over medium heat, stirring constantly. Add cream, stirring briskly until well combined with sugar. Stir in nuts; cool, set aside. Cream butter and 1/2 cup sugar until light and fluffy. Blend in eggs and vanilla. Add flour; mix well. Spread 2 cups dough onto bottom and 1 1/2 inches high around sides of 10-inch spring form pan. Spread nut mixture evenly over dough in pan. Roll remaining dough to 10 inch circle.between wax paper. Place over nut mixture; pinch edges to seal. Brush with combined egg white and water. Bake at 350 degrees one hour. Cool. Dust with powdered sugar, if desired. Makes 16 servings

Answer 7

Jello?

Answer 8

Dead easy this one from a bloke who likes his food, but doesn't want the hassle of all that prep stuff so do this just once and you will never get asked again.
Cornflakes and custard. A.

Answer 9

a Yule log

Answer 10

Flan
Ingredients
3/4 cup sugar
4 eggs
1 3/4 cups water
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Instructions
Preheat oven to 350°F. In heavy skillet, over medium-low heat, cook sugar, stirring constantly, until melted and caramel-colored. Pour into 9-inch round dish or baking pan, tilting to coat bottom completely.
In a medium bowl, beat eggs; stir in water, condensed milk, vanilla and salt. Pour over caramelized sugar; set pan in larger pan. Fill larger pan with 1 inch of hot water.
bake 55 to 60 minutes or until center is just set (mixture will jiggle). Move dish from larger pan to a wire rack; cool for 1 hour. Refrigerate several hours or overnight.
To unmold, run a knife around edge and invert onto a large trimmed serving platter.



Cheesecake topped with brownies
Ingredients
1 (19.5 or 22-ounce, family size) package fudge brownie mix
1 (8-ounce) package cream cheese, softened
2 tablespoons butter or margarine, softened
1 tablespoon cornstarch
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 egg
2 teaspoons vanilla extract
Ready-to-spread chocolate frosting (optional)
Instructions
Preheat oven to 350°F. Prepare brownie mix as package directs. Spread into well-greased 13x9-inch baking pan.
In small bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in EAGLE BRAND®, egg and vanilla until smooth. Pour cheesecake mixture evenly over brownie batter.
Bake 45 minutes or until top is lightly browned. Cool. Spread with frosting (optional). Cut into bars. Store leftovers covered in refrigerator.

Festive Snowballs
Ingredients
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
1/3 cup maraschino cherries, quartered
30 marshmallows, cut in quarters
1/2 cup chopped nuts
2 cups graham or vanilla wafer crumbs
2 1/2 cups flaked coconut
Instructions
Combine EAGLE BRAND®, vanilla, maraschino cherries, marshmallows, nuts and graham wafer crumbs; mix well.
Place coconut in shallow bowl. With damp fingers, roll marshmallow mixture into 3/4-inch balls and roll in coconut. Place onto wax paper lined cookie sheets. Chill 4 hours or until set. Store leftovers covered in refrigerator.