recipelink.com Chat Room Recipe Swap
04-19-2000 – 29 Holiday Dessert Recipes

Christy.AZ (08:28:03) : Almond Paste

Makes approximately 1 pound

2 cups whole almonds, preferably Mission
1 cup sugar
1/2 cup water
2 tablespoons light corn syrup
a few drops of almond extract
Cover the almonds with boiling water and let them stand for at least a minute. Slip off the skins with your fingers. If they are very stubborn, cover them again with boiling water or let them soak and remove them just a few at a time to work on.

Combine the sugar, water, and corn syrup in a pan and cook, without stirring, until the temperature is 235 degrees F. Then stir in the almond extract.

While the syrup is heating, preheat the oven to 250 degrees F. Put the peeled almonds on a cookie sheet and leave them just long enough to dry out and warm up, about 8 to 10 minutes. Then, while they're still warm, grind them in a food processor until the texture is fine and smooth. If necessary, add 1 or 2 tablespoons of water to loosen the mixture and make it easier to process.

With the food processor going, gradually pour in the syrup in a slow, steady stream. Process until the paste is uniform. Remove it from the work bowl, wrap it well in plastic wrap, and refrigerate it until needed. To make it soft and easy to work with, put it in a warm place, such as on top of the stove while the oven is on, or heat it in a double boiler or a steamer set over simmering water.

Christy.AZ (08:24:50) : Another Marzipan Recipe from the archive

2 cups superfine sugar
4 1/2 cups confectioner's sugar
4 cups finely ground almonds
1 tablespoon rose water (or rum, brandy, whisky) optional
1 egg, lightly beaten

In a large bowl, combine the sugars and the almonds and mix thoroughly. make a well in the middle, add the rose water and most of the egg. Stir into a stiff paste. If its too dry add more egg. Work the mixture by hand and knead until well combined.

Christy.AZ (08:20:01) : Marzipan (from TKL archive)

1 lb almonds, blanched -- finely ground
1 lb confectioner's sugar
2 tablespoons orange water or rose water
food coloring

Combine ground almonds, sugar and flavoring in a saucepan. Cook until mixture leaves side of pan. Roll almond mixture on a flat surface to about 1/2-inch thickness. Cut into shapes, mold, paint with food coloring, decorate, etc. Place on wax paper to dry for 2 hours.

Marzipan

2 cups blanched almonds
2 cups powdered sugar
1 tablespoon water
2 teaspoons almond extract
1/2 teaspoon salt -- optional
1 egg white
food coloring -- optional

In blender or food processor, blend almonds, 1/2 cup at time until very finely ground. In medium bowl with fork, mix ground almonds, confectioner's sugar, water, almond extract, salt and egg white until blended. Form into desired shapes and decorate as desired. If you roll balls and dip in chocolate milk powder, you have Kartoffel. It is also good to dip them into melted chocolate and decorate with a nut.Christy.AZ (08:01:19) : :
From TKL Archive, Kansas City Barbeque Society Cookbook

Strawberry Shortcake Royale
Yield: 12 servings

1 cup vanilla ice cream, softened
1/2 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 cup whipping cream, whipped
1/3 cup sugar
4 cups strawberries, cut into halves
1/3 cup shortening
2 1/2 cups buttermilk baking mix
3/4 cup milk
3 tablespoons sugar
1 teaspoon vanilla extract
Combine ice cream, sour cream, 1/4 cup sugar and 1 teaspoon vanilla in bowl, mix well. Fold in whipped cream. Chill, covered, in refrigerator. Sprinkle 1/3 cup sugar over strawberries in bowl. Let stand for 30 minutes. Cut shortening into baking mix in bowl until crumble. Stir in mixture of milk, 3 tablespoons sugar and 1 teaspoon vanilla. Pat into 2 greased 8-inch round baking pans. Bake at 425 degrees F for 12 to 15 minutes or until golden brown. Remove to wire rack to cool. Place 1 baked layer on serving plate; top with strawberries. Place remaining baked layer over the strawberries. Spread ice cream mixture evenly over top and side of shortcake. Chill until serving time.

Libby Hayes

Christy.AZ (07:52:17) : Fruit Shortcake using Biscuit Mix (Fry's)

Preheat oven to 450.
Combine 2-1/3 c. biscuit mix with 3 Tablespoons sugar.
Stir in:
1/2 c. milk
3 Tablespoons melted butter
This makes a soft dough.
Spread into greased 8" round pan
Bake 15-20 minutes. Serve warm, top with drained fruit and whipped cream.

Burgundy/LA (05:24:27) : Lemon Meringue Cake w/Raspberry Topping

2 eggs, separated
1 egg
1/2 cup powdered sugar
1/2 cup granulated sugar
1 package (Betty Crocker Super Moist)
lemon cake mix
1/2 cup sliced almonds
2 tablespoons granulated sugar
1 cup raspberry preserves

Heat oven to 350 degrees. Grease & flour 9" x 13" pan. Beat 2 egg whites in small bowl on high speed until foamy. Stir together powdered sugar & granulated sugar. Beat mixture into egg whites, 1 tablespoon at a time; continue beating until stiff and glossy. Prepare cake mix as directed on package, except use 2 egg yolks and 1 egg instead of the 3 eggs. Pour batter into pan. Drop egg white mixture by spoonfuls over batter; carefully spread over batter to EDGES OF PAN…making sure egg whites touch all sides of pan. Sprinkle almonds and 2 tablespoons granulated sugar over top. Bake 35 to 40 minutes. Heat preserves until melted & serve with cake. (Pour about 2 tablespoons of warmed preserves over cake.)

victoria--Pa (10:09:42) : MOM'S NO BAKE RUM BALLS

1 c. finely crushed vanilla wafer
1 c. confectioners sugar
1 c. ground nuts
2 Tbsp. cocoa
2 Tbsp. corn syrup
1/4 c. rum

mix all ingredients together. Shape into balls. Roll in finely chopped nuts or powdered sugar or cocoa..can also be dipped into melted chocolate if desired. Store in fridge

victoria--Pa (09:59:41) : POTATO CANDY

1 lb. confectioners sugar
1 small potato
1 tsp. vanilla
peanut butter

boil potato & mash with fork. Add sugar and vanilla. Mix like pie dough and roll flat. Spread with peanut butter and roll up like a jelly roll. Chill. slice about 1/8" thick

RAY,.Cleveland,.OH (09:35:45) : SPRINGTIME LEMON DESSERT

1 c. flour
1/2 c. chopped nuts
1/2 c. butter

Mix and press into 9x13 pan. Bake at 350 degrees for 10 minutes. Cool.
FILLING:
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. whip cream

Mix cream cheese and powdered sugar. Fold into the whipped cream. Spread over the cooled crust. Cook 2 packages lemon filling as directed but use less water. Not instant pudding. Spread over cheese mixture. If desired top with whip cream, nuts, cherries, whatever. Refrigerate.

Lori.NY (08:48:29) : Strawberry Jello Mold

10 oz. frozen Strawberries
1 1/4 Cup Crushed Pineapple
1 Lg. Strawberry Jello
1/2 pint Sour Cream

2 Cups Boiling water
NO COLD WATER !!

Mix Jello with Boiling water add frozen Strawberries and let thaw.. then add pineapple (do not drain) . Put 1/2 mixture in Tupperware jello mold.. set in refrigerator till molded.. Add 1/2 pint Sour cream and spread across the top a thin layer...then put the other half of Strawberry mixture on top.. Set in refrigerator overnight.. Double for Large Mold..

You may also use Raspberries instead of Strawberries..

Kelly~WA (07:25:51) : 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.

Kelly~WA (06:42:24) : Strawberry Delight

1 cup flour
1/2 cup butter or margarine
1/2 cup chopped nuts

Combine all ingredients like pie crust. Press into bottom of 9x13 pan. Bake at 375 degrees for about 13 minutes. Cool completely.

1 8-oz. pkg. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
2 cups Cool Whip

Beat cream cheese, powdered sugar and vanilla. Stir in Cool Whip. Spread over cooled crust.

1 large pkg. strawberry Jell-O
2 cups boiling water
2 10-oz. pkg. frozen sweetened strawberries

Dissolve Jell-O in boiling water. Stir in strawberries. Chill for 20 minutes or until thickened. Spread over cheese layer. Chill until set.

Serve with extra Cool Whip.

You can also substitute raspberries for the Jell-O flavor and the fruit.

Kelly~WA (06:41:08) : STRAWBERRY MERINGUE DESSERT

Preheat oven to 180C (350F)

Ingredients:
3 cups strawberries, hulled and sliced
1/2 to 3/4 cup icing sugar (to taste)
1 cup milk
2 eggs, separated
1 cup cake or biscuit crumbs (or combination of both)
3 tablespoons castor sugar

Method:

Place sliced strawberries in an ovenproof dish. Sift over the icing sugar. Heat the milk. Whisk the egg yolks and stir into milk. Add
the cake or biscuit crumbs and mix well. Spread over the strawberries and smooth out. Bake for 20 to 25 minutes, or until the topping is cooked when tested with a skewer. Remove from oven. Meanwhile beat the egg whites until they are stiff, then fold in the castor sugar.

Lower oven to 130C (250F)

Spread meringue over the top of cake topping in swirls, then bake for 15 to 20 minutes or until meringue is golden.

Sally,.Oh (05:19:13) : Banana Split Cake

2 c. graham crumbs
1/2 c. butter, softened
1/2 lb butter
2 c. powdered sugar
2 eggs
1 tsp vanilla
4 to 5 sliced bananas
1 large can crushed pineapple, drained
1 16oz. thawed frozen strawberries, drained
1 large cool whip

1. Melt butter and mix with graham crumbs. Press in 9 x 13 inch glass dish.
2. Cream 1/2 pound butter; add powdered sugar, vanilla, and egg. Mix real well.
3. Spread on refrigerated crumbs.
4. Slice bananas and place on creamed layer.
5. Drain pineapple real well and spread on bananas.
6. Spread on strawberries next.
7. Cover with Cool Whip.
8. Chill and serve. Delicious!

calliope..NY (03:09:11) : CALLIOPE'S FROZEN LEMON PIE with GINGERSNAP CRUST

3-egg yolks
3-egg whites
1/2-cup sugar
4-Tbsp. lemon juice
1-1/2 cups whipping cream
grated zest of 1/2 a lemon

about half a box of crisp gingersnap cookies...maybe more.
1/4-stick melted butter

Make a custard in a double boiler of the yolks, sugar and lemon juice.
Cool completely. Beat egg whites till stiff, fold in. Whip cream and fold in along with the lemon zest.
Melt the butter. Add the cookies you have ground somewhat fine in the food processor...don’t turn them to powder, though. Press into the bottom of a buttered pie tin, and as much up the sides as you can. Spoon in the filling and freeze for at least 6 hours. Slices easier with a hot knife.
NOTE...You can use graham crackers or vanilla wafers, if you prefer.

calliope..NY (03:07:35) : CALLIOPE’S BURNT BUTTER FROSTING

1-stick regular salted butter
1-box confectioners (10-X) sugar
1/4-1/3 cup milk
1-tsp. vanilla

Melt the butter in a saucepan. Stand there and watch it very closely as it foams and begins to brown. Since it will foam, swirl it occasionally so you can watch for the color change since you don’t actually want to burn it...just sort of “toast” it. Remove from heat and allow to cool to room temperature before combining it with the rest of the ingredients. You may actually need to chill it a bit to get it to combine and be creamy since if the butter is too hot, it wants to separate.

This is not only great on cashew cookies but is a GREAT frosting for spice, apple and prune cakes.

Kelly~WA (11:52:45) : Easy Apple-Butterscotch Tart

1 double crust for 9" pie
2 21-oz cans Apple Fruit Filling
1/2 cup butterscotch topping
1/2 cup pecan halves

Heat oven to 425.

Place one pastry crust on greased cookie sheet; cover with apple filling to 1" of edge. Place second crust over filling. Fold edge of bottom pastry up over top pastry. Press together and seal. Cut several small slits in top crust to vent. Bake 35-40 minutes or until golden brown. Let stand 15 minutes. Top with pecans and butterscotch topping.

Serve warm. Serves 6-8.

emily.m/.san.pedro (11:52:13) : Creamy Egg Jigglers

2-1/2 cups boiling water
4 pkg (4 serv size) or 2 pkg(8 serv)
jello, any flavor
1 cup cold milk
1 pkg (4 serv) jello vanilla instant
1 pkg (4 serv size) jello vanilla
instant pudding & pie filling

Stir boiling water into gelatin in large bowl until completely dissolved. Cool about 30 min. at room temp.

Pour milk into med. bowl Add pudding mix. Beat with wire whisk about one min. Quickly add gelatin with wire whisk until blended. Pour our into prepared egg shaped molds or jelly roll pan and cut into desired shapes.

I make this in the egg jiggler molds, they are also known as dinosaur eggs. Set them in some tinted coconut and they make a cute Easter centerpiece.

Kelly~WA (11:49:21) : Blueberry Crumble Pie

1 Graham Cracker Pie Crust
1 egg yolk, beaten
1 can Blueberry Filling
1/4 cup sugar
1/3 cup all-purpose flour
1/3 cup quick-cooking oats
3 tbsp melted butter or margarine

Brush bottom and sides of crust with egg yolk; set on baking sheet. Bake at 375 for 5 minutes or until light brown. Pour fruit filling into crust. In a small bowl, combine sugar, flour and oats. Mix in melted butter or margarine. Spoon over fruit filling. Bake about 35 minutes longer or until filling is bubbling and topping is browned. Cool. Serves 6-8.

Kelly~WA (11:43:06) : Strawberry Crisp

Approx. 6 servings

1 c Uncooked Oatmeal
1 c Brown Sugar
1/2 c Butter or margarine
3 c Sliced fresh/frozen Strawberry
1 c All purpose Flour
1/4 c Chopped Walnuts
1/2 c Sugar

Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter
or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top.

Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping.

Kelly~WA (11:40:46) : Simple Strawberry Cobbler

Approx 6 servings

4 c Sliced fresh Strawberries
1/2 tsp Baking Powder
1 x Egg, beaten
1 c All purpose Flour
1 c Sugar
1/4 c Butter or margarine

Whipped topping, or vanilla ice cream

Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes.
Serve warm with whipped cream, topping, or ice cream.

NOTE: 4 cups frozen unsweetened berry slices may be used instead of
fresh.

Kelly~WA (11:25:57) : BUTTERCREAM ICING

2 lbs. or 7 cups powdered sugar
2 cups shortening
1/3 cup water
1/4 tsp. salt
2 tsp. clear vanilla

Mix sugar, water, 25% of shortening, salt and vanilla at 5 min. low
speed.

Add remaining shortening and mix about 5 minutes at medium speed.
Scrape down and mix for 3-5 minutes at medium speed.

Kathy,.Wi. (11:20:59) : Thanks Kelly, I will try that. I have posted on some other sites and thought I would try this one.

Kelly~WA (11:12:31) : Strawberry Glace Pie

1 Baked pie shell--9-inch
1 1/2 Quarts strawberries
1 c Sugar
3 tb Cornstarch
1/2 c Water
Few drops red food color, If desired
1 pkg (3 ounces) cream cheese, softened

Prepare and bake pie shell. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed strawberries. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir
1 minute; cool. Beat cream cheese until smooth. Spread in pie shell.

Fill shell with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. 8 SERVINGS;
320 CALORIES PER SERVING.

Kelly~WA (11:09:09) : Strawberry Cake

1 White cake mix
1 3-oz pkg strawberry Jello
4 Eggs
1 c Oil
1 10-oz pkg strawberries, frozen
1 c Chopped nuts

Mix cake mix and Jello together. Add eggs, oil, and thawed strawberries. Beat well, then add nuts. Bake in preheated 350 degree oven 45 minutes.

Mary.,Ma (09:45:31) : Strawberries with Orange-Ricotta Cream
Prepare the orange-ricotta cream early in the day. It is best served very cold over ripe strawberries. Store it in an airtight container in the refrigerator for up to one week.

1 1/2 c. part skim ricotta cheese
1 1/2 cup vanilla low-fat yogurt
3 tbsp sugar
1 1/2 tsp grated orange rind
1 1/2 tsp vanilla extract
3 c quartered strawberries
6 whole strawberries (optional)

Combine the first 5 ingredients in a blender. Process until smooth. Spoon cheese mixture into a small bowl, cover and chill for 3 hours.
Spoon 1/2 c. quartered strawberries into each of 2 small bowls, and top each with 2 tbsp. of the cheese mixture. Garnish each serving with a whole strawberry if desired.
Yield 6 servings.

Lori.NY (09:05:57) : Italian Rice Pie
Submitted by: Star Pooley
" This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass! "

9 eggs
1 1/2 cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups whipping cream
1 cup cooked rice (not instant)
1 (16 ounce) can crushed pineapple, drained

1 Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
2 Pour into a 9 x 13 inch buttered pan.
3 Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
Makes 1 - 9 1/2 x 13 1/2 inch pan

Kelly~WA (09:05:17) : (from the TKL archives)

AUNT MARIE'S EASTER RICE PIES

FILLING:
1 cup regular rice cooked and drained
3 Lb. Ricotta cheese
2 1/2 cups sugar
2 Tbs. Vanilla
1 small container Citron
7 eggs
Mix all above ingredients together.

CRUST:
2 1/2 cups Flour
2 Tbs. Baking Powder
2 1/2 Tbs. Sugar
2 Eggs
2 Tbs. Crisco
1/4 cup Milk
Mix together flour and baking powder. Mix well with rest of crust ingredients.
Roll out into pastry dough. Grease pie pans and line with pie dough. Pour in
filling. Bake at 350 degrees for 45 minutes to 1 hour or until knife inserted in center comes out clean. MAKES: 3-4 pies.

Lori.NY (09:01:20) : Carrara Rice Pie
(Michelangelo got his best marble from Carrara, so it's likely he got a taste or two of Carrara's renowned rice pie. The proportion of rice to milk and eggs may seem odd, but don't change it. The quantities are exactly as they should be. When this pie is just right, you'll have a layer of custard over a layer of rice. If you want to experiment, add aniseed or a little anisette to the custard.

Servings: 6

1 1/2 cups water
1/4 teaspoon salt, plus a pinch
1/2 cup arborio rice
Sweet butter, for the pan
1 tablespoon flour
7 eggs
1 1/4 cups sugar
1/4 cup rum or brandy
Grated zest of 3 lemons
1 teaspoon vanilla extract
2 cups milk, at room temperature
In a heavy saucepan, bring the water to a boil and add the 1/4 teaspoon of salt. Stir in the rice. Cover the pan tightly and cook over low heat for about 25 minutes, until the rice is light and fluffy. Set the rice aside. About 15 minutes before the rice is done, preheat the oven to 350 degrees F. Butter a deep dish 9-inch pie pan and dust it with flour, shaking off any excess.
In a large bowl, beat the eggs with the sugar, rum, grated zest, vanilla, and a pinch of salt. Mix well and stir in the milk.
With the back of a wet spoon, press the rice into the bottom of the prepared pan, then pour in the milk mixture. Bake for 50 to 60 minutes, until the top of the pie is golden brown. Cool, and serve at room temperature.