recipelink.com Chat Room Recipe Swap
11-21-99 Holiday Desserts (19)

Fleigh,.wa (08:24:08) : White Fudge

8 oz. cream cheese, softened
4 cup powdered sugar
1 1/2 tsp. vanilla
12 oz. white chocolate, melted
1 1/2 cup pecans (or walnuts or macadamia nuts)

Beat cream cheese, sugar and vanilla in large mixing bowl at medium speed
with electric mixer until well blended. Gradually add chocolate; mix
well. Stir in nuts. Spread in greased 8 inch square pan. Chill several
hours.
NOTE: you can also use 3/4 cup. nuts and 3/4 cup. dried apricots or other
dried fruit.

mrdjxfour:ky (08:14:39) : Easy Fudge

1 can any flavor Ready spread frosting(vanilla,strawberry,lemon,chocolate)
2 cups melted white confectioners chips

Mix together and spread in a 9x13 inch pan that has been buttered lightly. After fudge sets up cut into desired size squares.

Gina,.Fla (06:35:58) : Susan Dunn's Ultimate Chocolate Cherry Biscotti

These are my best friend Susan's biscotti which are to die for...they're simply irristable!

3 c. all-purpose flour
1 T. baking powder
1/4 t. salt
3 large eggs
3/4 c. sugar
1/2 c. butter, melted and cooled
1 T. grated orange peel
1 t. vanilla
6 oz. bittersweet or semisweet choc. chips
1 1/2 c. candied red cherries (quartered)
2 1/2 oz. semisweet chocolate melted

Heat oven to 325. Arrange oven racks in center and lower third of oven. Grease a cookie sheet

Combine flour, baking powder and salt in bowl. Beat eggs in mixer bowl ata med high speed for 1 mt. Gradually beat in sugar. At low speed, beat in butter, orange peel and vanilla. Beat in dry ingred. just until blended. Stir in chips and cherries.

Divide dough into thirds. On a lightly floured surfacae, roll each piece into a 14x1 1/2" log. Arrange logs 2 1/2" apart on greased cookie sheet. Bake on bottom oven rack 30 mts. until firm. Cool on wire rack for 15 mts.

Reduce oven temp. to 275. Carefully transfer logs to cutting surface, with a serrated knife, gently slice each log diagonally into 1/2" slices. Arrange slices cut side down 1" apart on two lare ungreased cookie sheets.

Bake 30 mts. until they feel dry to the touch. Cool on wire rack.s

To decorate, stack cookies on wax paper. Spoon melted chocolate into a baggie snipping off one corner and drizzle chocolate over zig-zag style. Let stand until set. Makes 6 dozen cookies.

Gina,.Fla (06:34:34) : Pecan Tassies

Tassies, Lilliputian tartlets with a cream cheese crust, are much enjoyed by Southerners, who fill these two-bite sized morsels with a mixture much like pecan pie. According to Nathalie Dupree in her book, New Southern Cooking, tassies are "frequently served ata weddings and special occasions which may require a finger-food dessert treat." Such occasions often require treats in large quantities, and tassies have the added advantage of freezing well for up 1 month.

3 oz. cream cheese, room temp.
1/2 c. butter, room temp.
1 c. sifted flour
1 egg, room temp.
2/3 c. firmly packed dark brown sugar
2 T. butter, melted
1 t. vanilla
1/2 t. salt
3/4 c. coarsely chopped pecans

To make the pastry, in a food processor fitted with the dough blade, combine the cream cheese and the 1/2 c. butter. Add the flour and pulse until well blended and a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 1 1/2 hours.

Shape the dough into 24 balls, suing about 2 t. of the dough for each. Wrap the ablls in plastic wrap and refrigerate for 30 mts.

Preheat oven to 350. Lightly coat 2 miniature muffin tins with veg. cooking spray. Place the dough balls in the prepared tins and press against the bottom and sides to form shells. Place the pans in the freezer while you prepare the filling.

In a med. bowl, combine the egg, brown sugar, 2 T. melted butter, vanilla, salt and stir til well blended. Stir in the pecans. Fill each shell with 2 t. of the filling. Bake until toothpick inserted in center comes out clean and crusts are golden brown, 20-25 mts. Cool tartlets in pan 5 mts., then transfer to rack to cool completely.
Makes 2 dozen tassies

Gina,.Fla (06:33:06) : FRENCH APPLE PIE WITH NUTMEG SAUCE

8 cups peeled and sliced Granny Smith Apples (3 lbs.)
1/2 c. water
1 1/2 c. sugar
1 t. vanilla
1 baked 9" deep dish pastry shell
1 c. graham cracker s crumbs
1/2 c. flour
1/2 c. sugar
1/3 c. butter

NUTMEG SAUCE:
In a saucepan combine, 1 egg yolk, 1 c. milk, 1/2 c. sugar
Bring this to a boil stirring constantly. Reduce heat, simmer 1 mt. Stir in 1/2 t. nutmeg. Serve warm over pie.

PIE:
Place apple slices and water in a pot. Bring to a boil. Reduce heat. Cover and simmer 10-12 mts. Drain. Stir in 1 1/2 c. sugar and vanilla and set aside. In a bowl, combine crumbs, flour and 1/2 c. sugar. Cut in the butter til it gets course. Transfer apples to pastry shell. Top with crumb mixture and bake at 375 25 mts. Cool and serve with the warm Nutmeg Sauce.

Gina,.Fla (06:32:25) : Double Frosted Bourbon Brownies

3/4 cup sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup butter
2 tablespoons water
1 (6 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla
2 eggs
1 1/2 cups coarsely chopped walnuts
4 tablespoons bourbon

Preheat oven to 325 degrees F. Sift flour, baking soda and salt together. Combine sugar, butter and water in a medium size saucepan. Heat, stirring constantly until sugar melts and mixture comes to a boil. Remove from heat and stir in chocolate chips, vanilla and blend until smooth. Beat in eggs, one at a time. Stir in flour mixture and walnuts. Spread evenly in a 9x9x2-inch greased pan. Bake for 25-30 minutes or until shiny and firm on top. Remove from oven, sprinkle bourbon over top and cool completely. Spread white frosting evenly over tip; chill until firm. Spread chocolate glaze over frosting; chill. Cut into squares. Keep refrigerated and covered until ready to use.

White Frosting:

1/2 cup butter or margarine
1 teaspoon vanilla or rum extract
2 cups confectioner's sugar
Beat butter and vanilla in a medium size bowl until creamy, gradually beat in sugar until mixture has become smooth and spreadable.

Chocolate Glaze:
1 (6 ounce ) package semi-sweet chocolate chips
1 tablespoon margarine

Combine chocolate chips and margarine in double boiler. Set over hot, not boiling water until melted.

Gina,.Fla (06:30:54) : Pumpkin Crisp

16 ounces canned pumpkin
3 eggs
15 ounce can sweetened condensed milk
1/2 cup sugar
1/2 teaspoon cinnamon
1 box yellow cake mix
1 cup chopped nuts
1 cup margarine (melted and cooled)

Frosting:
8 ounces cream cheese
3/4 cup Cool Whip
1/2 cup confectioner’s sugar

Line bottom and sides of 9x13 inch pan with waxed paper. Mix pumpkin, eggs, milk, sugar and cinnamon. Pour into pan. Mix dry cake mix with nuts. Sprinkle evenly over pumpkin mixture. Spoon margarine over cake mix,
evenly. Bake at 350 degrees for 50 to 60 minutes. Cool, invert on tray. Remove wax paper. When completely cool, frost and refrigerate.

Frosting: Mix all ingredients together and spread on cooled cake.

Gina,.Fla (06:29:30) : Apple Cake with Caramel Sauce

1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs at room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
3 McIntosh, Gravenstein, or Granny Smith apples, peeled, cored and finely chopped, plus 16 apple slices for garnish
Hot Caramel Sauce:

1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk
1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.

2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and nuts in until blended.

3. Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.

4. To Make the Sauce: In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.

5. To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.

Mrs..Food. (05:51:15) : Humming Bird Cake

3 cups sifted flour
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 eggs, beaten (room temp.)
1 cup corn oil
1 tsp. vanilla
1 8 ounce can crushed pineapple
2 cups chopped bananas
1 cup chopped pecans or walnuts

Grease and flour three 9 inch round cake pans. Heat oven to 350. Combine dry ingredients. Add eggs and oil, stirring until moistened. Don't beat. Stir in vanilla, pineapple, bananas and nuts. Spoon into cake pans. Bake 25 to 30 minutes. Cool 10 minutes in pans. Remove and cool completely

Frosting:

1 8 ounce pkg. cream cheese
1/2 cup soft butter
4 to 5 cups powdered sugar
1 tsp. vanilla

Cream butter and cheese. Blend in powdered sugar and vanilla. Beat until smooth and fluffy. Frost completely cooled cake.

KellyWA (05:37:37) :
MARBLED PUMPKIN CHEESECAKE

1 1/2 cups gingersnap cookie crumbs
1/4 cup unsalted butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar, divided
1 tsp. Watkins Vanilla Extract
3 eggs
1 cup canned or cooked pumpkin
1 1/2 tsp. Watkins Pumpkin Pie Spice

Preheat oven to 400 degrees (F). Combine crumbs and butter. Press firmly on
bottom and up sides of pie plate. Bake for 5 minutes; remove from oven, cool.
Reduce temperature to 325 degrees (F). In large mixer bowl, beat cream
cheese, 1/2 cup sugar and vanilla until blended. Beat in eggs one at a time.
Reserve 1 cup batter. Add remaining sugar, pumpkin, and pumpkin pie spice
to remaining batter; mix well.

Alternately layer pumpkin and cream cheese batters over crust. Cut through
batters with knife several times for marble effect. Bake for 45 to 50 minutes
or until cheesecake springs back slightly when touched. Loosen cake from rim
of pan. Let cool to room temperature then chill.

Makes 12 servings

KellyWA (04:42:18) : SKAARUP'S PROTO-DOUGH

This is the prototypical cookie dough ("primordial cookie soup" if you
will) from which all my other recipes are based. The chilled dough drops
will approximate Otis Spunkmeyer's size, consistency, and taste.

1/2 cup Butter (1 stick)*
1/2 cup Vegetable Shortening (Crisco Butter Flavor)*
1 cup Brown sugar, Light, Packed
1/2 cup Granulated (White) Sugar
2 large Eggs
3 tsp Vanilla extract

2 3/4 cup All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt

2 cup Additive Chips (one 10-12 oz package)
1 cup Chopped Walnuts (4 oz package - optional)

COMBINE flour and baking powder in a small bowl and mix with a whisk.
Set aside.

MELT butter/shortening in a microwave oven (use a microwave safe
mixing bowl or a glass measuring cup) stopping and stirring every 15
seconds. Stop when the butter is more of a paste (usually about 45-60
seconds). Pour over granulated sugar, brown sugar, salt, and vanilla in
a large mixing bowl and beat well. Add each egg separately beating
until creamy.

ADD flour mixture (1/2 cup at a time) while beating.

REFRIGERATE for 1-3 hours in covered bowl. Pre-heat oven to 375°F 15
minutes prior to first batch. Drop onto a waxed paper lined,
room-temperature, air-bake cookie sheet in large rounded tablespoonful
size (or small ice-cream scooper).

BAKE 10-12 minutes checking every two minutes after 8 minutes for
golden brown appearance. Remove sheet from oven and let stand 5
minutes before transferring to a cool/flat surface. Rinse and dry cookie
sheet between batches. Makes about [5] dozen cookies.

NOTE: * May substituted 1 tsp Baking Soda and 1 tsp Corn Starch
for 2 tsp Baking Powder

NOTE: * May substitute 7/8 cup Butter, Salted (1-3/4 sticks, melted) or
* May substitute 1 cup Butter Flavor Crisco Vegetable Shortening
for the 50%-50% Butter/Shortening mixture

VARIATIONS: The variations are endless. The (Almost) Perfect
Chocolate Chip Cookie Recipe is just one special variation. Imagine if
you left out the vanilla extract and added Lemon Extract and Lemon
Zest... Or 1/2 cup Cocoa Powder... or 3/4 tsp Cinnamon and rolled in
Sugar/Cinnamon before baking... or substituted Whole Wheat and Oat
Flour...

(V 1.0.9)
(c) 1997 T. P. Skaarup. May be copied without modification. All rights reserved

MED/TN (03:46:53) : SWEET POTATO SURPRISE CAKE

1 yellow cake mix
1 cup water
1/2 cup vegetable oil
4 eggs (separated)
2 teaspoons pumpkin pie spice
(or 1 tsp. cinnamon, 1 tsp. nutmeg)
1 1/2 cups grated RAW sweet potatoes
1 cup chopped pecans

First beat the four egg whites in separate bowl. Mix spices with dry cake mix. add water, egg yolks, mix. Stir in raw grated potatoes, and nuts. Fold in beaten egg whites. Bake in 3 floured and greased pans (or wax-papered) at 350 F. for 25-30 min. (This can also be made into 9x13 cake with added time)

COCONUT ICING

1 stick butter
1 can evaporated milk
1 cup sugar
3 egg yolks
1 teaspoon vanilla
1 can (approx. 1 1/2 cups) coconut

In saucepan, mix first four ingredients and cook at medium heat until thickened stirring constantly. Allow to cool and add coconut and vanilla. Frost tops only of 3-layer cake

KellyWA (03:41:29) : Baked Apples

6 baking apples
1/4 cup walnuts, chopped
1/2 cup raisins
1 1/2 cups apple juice
1 teaspoon cinnamon

Wash and core apples, remove peel from top 1/8th of each apple. Place apples
in a baking dish. Combine walnuts, raisins and cinnamon, fill center of each
apple with nut mixture. Pour apple juice around apples, cover loosely with
aluminum foil and bake 20-25 minutes in 350 degree F. oven, remove foil and
bake 10 more minutes or until tender.

KellyWA (03:39:33) : LEMON ICEBOX PIE (LOWFAT VERSION)

Yield: 8 Servings

8 oz Container nonfat yogurt
6 Whole Graham Crackers
1 tb Canola Oil
1/2 c Honey
1/4 c Cornstarch
2 Lowfat vanilla yogurt-(8 oz each)
1/2 c Egg beaters&laqno; 99% egg
Substitute
1/2 c Lemon Juice
1/2 ts Lemon Extract
1/2 ts Almond Extract
3 Egg Whites
1/2 ts Cream Of Tartar
1 tb Honey
1 ts Vanilla extract

Place a coffee filter in a medium strainer. Spoon the plain yogurt into the filter and set the strainer over a deep bowl. Cover, refrigerate and allow
to drain for 8 hours or overnight. Discard the drained-off whey.
Refrigerate yogurt until needed.

Crumble the graham crackers into the work bowl of a foodprocessor. Process
with on/off turns to make crumbs. Add the canola oil and process to
combine.

Coat a 10-inch pie plate with nostick spray. Press the crumbs into the pan
to make a crust. Chill.

In a 2-quart saucepan, whisk together 1/2 cup honey and the cornstarch.
Whisk in the vanilla yogurt and drained plain yogurt. Cook over medium
heat, stirring constantly until the mixture thickens and boils.

Remove from heat. Pour some of the hot mixture into the egg substitute.
Stir. Very slowly whisk that mixture back into the remaining hot mixture.
Reduce heat to low. Cook, stirring constantly, for 2 minutes. Remove from
heat and whisk in lemon juice, lemon extract and almond extract. Spoon
into the prepared crust. In a medium bowl, beat egg whites and cream of
tartar at medium speed until foamy. Add 1 tablespoon honey and the vanilla.
Beat at high speed until stiff peaks form. Spread over pie filling,
avoiding gaps where the meringue topping meets the crust.

Bake at 325 degrees for 10 to 15 minutes, until meringue is golden. Chill.

KellyWA (03:37:38) : Frozen Strawberry Shortcake Squares

1 Tub(8oz.) nondairy whipped topping,thawed
1 pint(2cups) strawberry frozen nonfat yogurt,softened
1 pkg.(4 serving size) strawberry
flavor sugar-free low calorie gelatin
4 cups cubed fat free pound cake

In large bowl,stir whipped topping
yogurt.and gelatin until smooth.
Stir in cake cubes. Spoon into 8"
square pan. Freeze 3 hours or until
firm. Cut into squares. Store leftover
dessert in freezer.

mrs.djxfour.ky (01:05:24) : Rum Balls

1 box nilla wafers curshed
2 cups nuts chopped (opt.)
4 T cocoa

Combined with one box of powder suger (1lb.) Add 1/2 cup Rum
1/4 cup Cornsyrup
1 stick butter melted

Roll in powder suger after you form ball. Let set in a lined coffee can for 2 weeks.

*hint: If mixture is to soft to form ball add more powdered suger.

Nancy,Ala. (12:51:25) : Date Nut Balls
1 pkg.of chopped dates.Place in an iron skillet.Add 1 cup of sugar,a dash of salt,and 2 well beaten eggs. Cook over low heat for 12 min.from the time placed on the heat. Stir constantly. Remove from heat and add 2 cups Rice Krispies and 1 cup nuts.Form into balls and roll in coconut.

Patti/Dnvr (12:23:52) : Frozen Peppermint Dessert

1/2 gallon vanilla ice cream, softened
1/2 cup crushed peppermint candies
Purchased red decorating icing, candy canes, and round green and shite mint candies to decorate.

In a large bowl, combine ice cream and crushed canies. Spoon into an 11 x 15 inch tree shaped pan. Cover and freeze until firm.
To remove from pan, dip bottom of pan into hot water. Invert onto a serving plate. Arrange the green and white candies on top like ornaments. Transfer icing into a pastry bag fitted with a small petal tip. Pipe icing for bows above the candy "ornaments". Cover and store in freezer until ready to serve.

Yield: about 18 servings.

Note: Frozen yogurt can be substituted for the ice cream.

Patti/Dnvr (12:16:03) : Bananas Foster Crepes

Crepes:
3/4 cup milk
1/2 cup all-purpose flour
1 egg
1 tbls granulated sugar
2 teas vegetable oil
1/8 teas salt

filling:
4 ripe bananas
Lemon Juice
2/3 cup firmly packed brown sugar
6 tbls butter or margarine
1/2 teas ground cinnamon
1/4 cup banana liqueur
1/4 cup rum
Vanilla ice cream to serve

For crepes, combine all ingrediants in a medium bowm bowl; beat until smooth.
Heat a lightly greased 6-inch skillet over medium heat. Spoon about 2 tbls batter into skillet. Tilt pan to spread the batter evenly in the bottom of skillet to form a 5 1/2 inch circle. Cook until edges are light brown; remove form skillet. Repeat with remaining batter.

For filling, peel bananas. Cut each banana crosswise and in half again lengthwise. Brush with lemon juice. In a large skillet, combine sugar, butter and cinnamon. Stirring constantly, cook over medium heat until the sugar has dissolved. Add bananas; cook 3-4 minutes, turning once. Pour liquer and rum over bananas and cook 2 minutes longer. remove form heat. Reserving sauce, place 2 banana slices on each crepe. Fold edges over banana and place on a serving plate. Spoon reserved sauce over crepes.Serve immediately with ice cream.

Note: Crepes can be made ahead and stored ahead in the refrigerator. Always separate crepes with waxed or parchment paper.