What is a good dessert to make...?

Question

I want a sort of easy dessert to make on christmas eve not something like cookies maybe something like a cake

any ideas or recipes????

Answer 1

Slice apples, oranges & pears and arrange on a plate. Mix 1 cup brown sugar with an 8 oz brick of cream cheese, stir well and let people dip their fruit.

Fudge: Microwave on high for 1 1/2 - 2 minutes a hlf bag of chocolate chips and an 8 ox brick of cream cheese. Stir well, add 3 cups of powdered sugar. Stir and put an a square pan and cool.

Cake: Mix any cake mix with one small can of pumpkin. (no i'm not kidding) stir well, pour on a greased, floured pan and bake according to directions. Doesn't need frosting.

Answer 2

Here's an easy one if you like chocolate:

Hot Fudge Pudding Cake

1 3/4 cups white sugar
1 1/2 cups all-purpose flour
10 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1 1/2 teaspoons vanilla extract
3/4 cup packed brown sugar
1 2/3 cups hot water

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.

Answer 3

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

Answer 4

Five Flavor Pound Cake this is a great cake that we made at culinary arts class. great taste for the holidays.

Answer 5

slice apples, sprinkle with cinnamon, juice 1/2 lemon/lime, dot with butter.
bake 20min@400

Answer 6

Chocolate bread pudding!

It's chocolate, it's simple, it's got a very homey vibe, and it's delicious.

Answer 7

Coconut Cream Pound Cake

1 cup butter
1 (8 oz.) cream cheese softened
3 cups sugar
1 tsp vanilla extract
1 tsp coconut extract
6 eggs
3 cups flour
¼ tsp salt
¼ tsp baking soda
6 oz. shredded coconut


Beat butter and cream cheese until light and fluffy; add sugar and extracts, incorporating well. Add eggs 1 at a time, beating well after each one. Combine flour, salt, and baking soda together, and add to batter, mixing just until incorporated. Stir in coconut by hand. Pour batter into a greased and floured 10” tube pan. Bake at 325 for 1½ hours. Cool 10-15 minutes before removing from pan.
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EGGNOG COOKIES

Dough:
1 cup butter or margarine, softened
2 cups sugar
1 tsp. baking soda
1 cup Borden Eggnog
1/2 tsp. ground nutmeg
5-1/2 cups all-purpose flour

Icing:
3 cups confectioners' sugar
1/4 cup butter or margarine, softened
1/3 cup Borden Eggnog

Dough: Beat butter and sugar until fluffy. Add eggnog, baking soda, and nutmeg; mix well. Gradually add flour; mix well. Divide dough in half. Wrap half in plastoic wrap and chill overnight in refrigerator or 2 hours in freezer.

Preheat oven to 375°F / 190°C. On a floured surface, roll out half the dough to 1/8 inch thickness. Using your floured cookie cutters, cut out desired shapes. Place 1 inch apart on ungreased baking sheets. Continue with the rest of the dough until all is used.

Bake 8-10 minutes or until lightly browned. Cool. Ice and decorate as desired once cooled.

Icing: Beat together confectioners' sugar and butter until well blended using an electric mixer. Gradually beat in 1/3 cup eggnog until icing is smooth.
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Chocolate - Butter Pecan Bars

* 1/2 cup (1 stick) butter, softened
* 1/2 cup packed light brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 3/4 cup all-purpose flour
* 1-3/4 cups chocolate chips
* 3/4 cup coarsely chopped pecans, divided

1. Heat oven to 350°F. Grease 8-inch square baking pan.

2. Beat butter, brown sugar, egg and vanilla in medium bowl; stir in flour. Stir in 3/4 cup chocolates and 1/4 cup pecans; spread evenly into prepared pan.

3. Bake 25-30 min until lightly browned; remove from oven.
Immediately sprinkle remaining 1 cup chocolates over top. Let stand 5 minutes or until chocolate softens. Spread evenly with knife. Immediately sprinkle remaining 1/2 cup pecans over top; press gently. Cool completely in pan on wire rack. Cut into bars. Yield: 16 bars.

--Hershey’s website
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Iced Ginger Cookies
Allysa Torey, “More From Magnolia: Recipes from the World-Famous Bakery”

Makes 2½ dozen

Cookie
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil (preferably canola)
1 cup sugar plus 1 tablespoon (for sprinkling)
1 large egg, at room temperature
1/2 cup light unsulphured molasses

Icing
1/2 cup confectioner's sugar, sifted
1 tablespoon solid vegetable shortening
2 teaspoons water

1. Preheat over to 350 degrees.
2. In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar for 2-3 minutes. Add the egg and molasses, and beat well.
4. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
5. Sprinkle lightly with sugar. Bake for 12 minutes. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.
6. To make the icing: Combine the sugar, shortening, and water, and beat until smooth and creamy. Cover until ready to use.
7. When the cookies are completely cool, spread a very thin layer of icing on each cookie with a small knife or spatula. Let the icing set before stacking the cookies or they will stick together.

(My note: I make a double recipe of the icing. I must put on more icing than they do because I run out with the original recipe's amount. But I also don't double the vegetable shortening (Crisco) -- about the same amount and just more water and conf's sugar.)

Answer 8

german choclate cake