recipelink.com Chat Room Recipe Swap
December 6, 1999: 24 Holiday Dessert Recipes – Part 1 (of 2)

Lori,nj (10:52:12) : BAKED-ON ICING FOR COOKIES

2/3 cup butter, softened, (No Substitutions)
2/3 cup all-purpose flour
1/4 cup powdered sugar
10 drops red food color
10 drops green food color

Beat butter, flour & sugar in bowl. Divide into three bowls. Tint 1 bowl red and 1 bowl green and leave 1 bowl white. Transfer to 3 pastry bags fitted with #2 round tips (or the one of your choice), or spread the icing on with a spatula.
Decorate as desired, then bake cookies 8 to 10 min or till done.
(This recipe is great for gingerbread people. You don't have to wait for the cookies to cool to decorate, and they are ready for stacking or packaging)

Becky,.LA (10:26:12) : MOM'S SCOTCH CANDY RING

1 16oz pkg. semi-sweet chocolate chips
1 16oz pkg butterscotch chips
1 can Eagle Brand sweetened condensed milk
1 cup walnuts -- coarsely chopped
1 teaspoon vanilla
1 cup walnut halves

Melt chocolate and butterscotch chips with Eagle Brand milk in heavy sauce pan over low heat.
Stir occasionally until chips melt and mixture begins to thicken.
Remove from heat. Add chopped walnuts and vanilla. Blend well.
Let cool for about an hour until mixture thickens. Line bottom of 9 in. pie pan with foil.
Place walnut halves in bottom of pan.
Spoon cooled chocolate mixture in small mounds on top of nuts to form a ring.
Small glass may be placed in middle of pan to form a ring.
Chill in refrigerator until firm enough to slice.Becky,.LA (10:23:10) :

NANA'S BOILED CUSTARD
Recipe By : NANA

8 large eggs -- beaten
2 cups sugar
1 gallon milk
1 tablespoon vanilla
2 orange rind -- grated

Beat eggs and add sugar.
Add milk stirring.
Cook on low heat ( stirring constantly) until thickened slightly. ( coats a spoon).
Keep chilled.

NOTES : **NANA ALWAYS MADE THIS AT CHRISTMAS. WE DRANK IT IN CERAMIC MUGS THAT WERE SHAPED LIKE SANTA HEADS. WE ALWAYS WENT TO NANA AND NUDEN'S HOUSE ON CHRISTMAS EVE FOR SUPPER AND GIFTS.

Becky,.LA (10:18:19) :

MAMA'S RED VELVET CAKE
Recipe By : RACHAEL
Serving Size : 16

1 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
2 large egg
2 tablespoons cocoa
3 ounces red food coloring
2 1/2 cups flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon vinegar

Cream butter, sugar and vanilla.
Add eggs, 1 at a time, and mix well.
Make thin paste from cocoa and food coloring and add to creamed
Add flour and buttermilk to creamed alternately, a little at t time, be-ginning and ending with flour.
Mix soda and vinegar and blend into mixture.
Pour into two 8 in. greased and floured pans.
Bake at 350 degrees for 20 to 30 minutes.
* Exported from MasterCook *

MAMA'S RED VELVET CAKE ICING
Recipe By : MOM
Serving Size : 16

4 1/2 tablespoons flour
1 1/2 cups milk
1 1/2 cups butter
1 1/2 cups sugar
1 1/2 teaspoons vanilla

Make a paste of flour and milk, not using all of milk.
Use wire wisk to beat mixture while adding rest of milk.
Cook over low heat until thick beating constantly. Cool. Cream butter, sugar and vanilla.
Beat until fluffy.
Add cooled mixture and continue beating until consistency of Whipped cream.
Spread between layers and top of cake.

Dawn-NY (04:48:48) : St. Louis Ooey Gooey Berry Butter Cake5

5 Tbsp. melted butter
1/2 cup granulated sugar
2 large eggs
2/3 cup sour cream
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
4 ounces softened cream cheese
1-1/2 cup powdered sugar
1 cup blackberries
1/2 cup blueberries

(if using frozen berries, thaw and drain)

(1) In a mixer bowl, beat butter, sugar, and 1 egg until pale and thickened. Beat in sour cream. Combine flour, baking powder
and soda, then beat into butter mixture
until smooth. Spread evenly in a buttered and floured 9-inch cake pan with a removable rim.

(2) Bake in a 350-degree oven until cake is pale golden and springs back slightly when gently pressed, 20 to 25 minutes.

(3) Meanwhile, in bowl beat cream cheese, powdered sugar, and remaining egg until smooth. Spread over cake and arrange berries on top. Bake until edges of topping are set and lightly browned, but center still jiggles when pan is gently shaken, 25 to 30 minutes.

(4) Let cake cool completely on a rack. Loosen from rim with a knife, then push out. Serve, or if making ahead, chill airtight up to one day.

Gina,.Fla (02:56:19) : Angel Crisps

I bet these are what angels munch on...

24 graham crackers
1/2 c. butter
1/2 c. brown sugar
1 teasp. cinnamon
1/2 teasp. vanilla
1/2 c. chopped pecans

Preheat oven to 350. Arrange crackers on a large cookie sheet, side by side. Heat sugar, spices and butter to boiling. Boil 1 minute, stirring constantly. Remove from heat and add vanilla. Pour evenly over the crackers and sprinkle with nuts. Bake 10 minutes. Let cool and break apart.

Bet you can't eat just one! These are gooood!!

Gina,.Fla (02:49:54) : Holiday Apple Caramel Cake

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
1 teaspoon ground cardammon
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.

susannahoh (02:16:29) : PEANUT BARS I
Ruth Malone

1 cup milk, scalded and cooled to lukewarm
4 eggs, beaten
2 cups granulated sugar
1 teaspoon vanilla
2 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
Icing:
½ cup soft margarine
1 cup milk
2 pounds powdered sugar
8 cups ground peanuts - lightly salted

Mix together eggs, sugar, and vanilla. Beat twelve minutes until fluffy. Add warm milk, cake flour, baking powder and salt, mixing well. Pour ingredients into a greased and floured pan (eleven and a half by fifteen inches is what I use) making twenty-four bars. Place in 350 degrees oven. Bake twenty to twenty-five minutes until golden brown. Remove from oven. Cool for five minutes, then take knife and go around edge to loosen cake. Turn onto cake rack and cool. Cut into twenty-four bars of equal size. Set aside. Icing: Mix margarine, milk and sugar until smooth. Spread on each bar. Roll in chopped nuts. Place in plastic lunch bag. You can freeze or keep in plastic bag for several days.
Yield: 24 bars

susannahoh (02:16:29) : PEANUT BARS II
Gloria Johnson

Bars:
4 eggs
2 cups white sugar
2 cups flour
Dash of cream of tartar
3 teaspoon baking powder
1 cup cold water
1 teaspoon vanilla
Peanut Bars Icing:
2 cups powdered sugar
1 cup margarine
2 tablespoons milk or cream
Ground salted peanuts (use peanuts with skins on them)

Separate eggs and beat yolks one minute. Add sugar; beat five minutes. Add flour sifted with baking powder. Alternate flour and water. Beat one minute; add one more cup of flour and beat well. Fold in stiffly beaten egg whites. Bake at 350 degrees for twenty-five minutes in nine by thirteen-inch greased and floured pan. Cut cake in bars, mix together icing ingredients, ice on all sides and roll in ground peanuts.
Yield: 30 to 36 bars

susannahoh (01:43:57) : Cream Cheese Butter Cookies
I haven't tried these, but they sound delish. From the House on the Hill "Cookies are Just the Beginning" recipe booklet

2 1/2 c flour
1/2 t salt (omit if using salted butter)
1/2 t cinnamon
1 c butter
3 oz cream cheese
1 c sugar
1 egg
1 t vanilla
grated rind of 1 orange

Preheat oven to 350. Sift together already-sifted flour with salt, cinnamon and set aside. Cream butter and cream cheese together. Add sugar and mix well. Beat in egg, vanilla and orange rind. Slowly blend in the flour, salt and cinnamon mixture. Chill dough well and roll. Bake 10-12 minutes. Remove from oven and transfer to wire rack to cool. Try various flavors, such as almond or add lemon or orange flavorng to dough. To make really special, brush melted bittersweet chocolate on bottoms.

Marie/ME (12:13:16) :

6 cups all purpose flour,
2 cups confectioners sugar,
1 3/4 tablespoons baking powder,
1 1/2 cups shortening,
5 eggs (save one white),
one teaspoon almond extract or anise...

sift the flour; measure and resift with the sugar and baking powder..Cut the shortening in by hand until the mixture resembles cornmeal...Make a well in the center of the flour. add the eggs, 5 yolks and 4 whites...and flavoring..Knead for 5 minutes..Pinch off pieces of dough the size of an apricot and roll between palms into strips the size and thickeness of a fingers...beat the reserved egg white with a fork and brush onto cookies.. place one inch apart.....on greased cookie sheet. Bake at 350 degrees for ten minutes...makes 6 dozenjan (11:22:34) : Slow Cooker Pina Colada Bread Pudding
Yield: 10 Servings

1 Loaf unsliced French bread
1 can Frozen Pina Colada drink mix
1 (6 oz) can pineapple juice
1 (12 oz) can evaporated milk
1/2 can Cream of Coconut
3 eggs
1/3 cup Irish Cream or
1/4 cup Light rum
1 cup Golden raisins
1 (8 oz) can crushed pineapple
1 tsp. grated lemon peel

With a sharp knife, peel crust from bread; discard crust or make into breadcrumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor fitted with metal blade, combine half of the following ingredients: drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into a six cup bowl. Puree remaining half of liquid ingredients as well as eggs and liqueur, if desired. Combine both purees. Combine raisins and crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in slow cooker; sprinkle 1/2 tsp. grated lemon peel and spread 1 cup raisin- pineapple mixture over bread in slow cooker. Top with remaining cubes; then remaining lemon peel and raisin- pineapple mixture. Pour pureed ingredients in slow-cooker. Cover and cook on LOW for 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve hot.

jan (11:19:34) : Dessert Crepes

You can vary the flavoring of these sweet crepes to suit the
intended fil1ing: rum with chocolate or nuts, Cointreau with
orange or lemon, amaretto with almonds, Frangelico with
hazelnuts, framboise with raspberries or strawberries, Cognac or
brandy with stone fruits such as peaches or nectarines, and
Calvados with apples.

2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour, preferably bleached
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon rum, Cointreau, amaretto, brandy, or other
liqueur (optional)
2 tablespoons butter, melted, plus 2 to 3 teaspoons for
coating the pan

In a blender or food processor, blend the eggs, milk, water, flour,
silgar, vanilla, optional flavoring, and the 2 tablespoons melted
butter for 5 seconds, or until smooth. Stir down and repeat, if
necessary. Or, to mix by hand, sift the flour into a medium bowl
and add the sugar. Whisk the eggs until blended, mix in the milk,
water, vanilla, and optional flavoring, and whisk this mixture into
the flour; stir ill the 2 tablespoons melted butter. Cover and
refrigerate for at least I hour (2 hours is preferable) or up to 24
hours.

Gently stir the batter if it has separated. Heat a seasoned 6- or
7-inch nonstick er6pe pan over medium-high heat until hot. (Use a
9- or 10-inch pan for larger crepes.) Wipe the pan lightly with
butter, lift the pan from the heat, and pour in 2 to 3 tablespoons
of batter for a 6- or 7-inch pan, or about cup for a 9- or 10-inch
pan, tilting and rotating the pan to coat the surface. Cook until
almost (try on top and lightly browned oil the edges, about I
minute. Loosen the edges with a metal spatula and flip the crepe
over using your fingers or the spatula, then cook the other side for
about 15 seconds, or until lightly browned. Turn the crepe out
onto a clean tea towel to cool. Repeat with the remaining batter,
wiping the pan with butter as needed and stacking the crepes as
they are cooked.

For serving immediately, cover the (crepes with aluminum foil and
keep them warm in a preheated 200-degree-F oven. For serving
later, wrap them in plastic wrap in quantities intended for each use
and slip them into a self-sealing plastic bag. Refrigerate the crepes
for up to 3 days, or freeze them for up to 2 months.

Makes sixteen to eighteen 6- or 7-inch crepes, or ten to twelve 9-
or 10-inch crepes.

ESPRESS0 CREPES: Grind 2 tablespoons coffee beans to a fine
powder and add to the dessert crepe batter when blending it.

CHESTNUT FLOUR DESSERT CREPES: Follow the dessert
crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup
all-purpose flour and 1/2 cup chestnut flour.

CH0C0LATE CREPES: Follow the dessert crepe recipe, but
replace the 1 cup all-purpose flour with 3/4 cup all-purpose flour
and 1/3 cup unsweetened cocoa. Replace the 2 tablespoons sugar
with 1/4 cup sifted powdered sugar.

jan (11:16:43) : Mexican Coffee Balls

Mix 1 box (9 oz) chocolate wafers crushed into crumbs, with 1/2 lb ground
blanched almonds, 1/3 cup unsweetened cocoa powder, and 1/4 cup sugar.
Dissolve 2 Tbsp instant coffee in 1/3 cup coffee liqueur and stir into crumb
mixture with 1/2 cup light corn syrup. Shape into 3/4" balls and roll in
cinnamon sugar. Store in refrigerator. Makes 5 dozen.
---------------------
Kentucky Bourbon Balls

Mix 1 box (9 oz) chocolate wafers, crushed into crumbs, with 1/2 lb finely
chopped pecans, 1/3 cup unsweetened cocoa powder, and 1/4 cup sugar. Stir in
1/2 cup light corn syrup and 1/3 cup bourbon. Shape into 3/4" balls and roll
in chocolate sprinkles. Store in refrigerator. Makes 5 dozen.