Favorite Dessert Recipes

jasonlangel · Dec 15, 2005

Anybody have any Holiday dessert recipes they would like to share?

Peanut Butter Fudge

Peanut Butter Fudge

You'll need a candy thermometer to prepare this dish from the country crooner. Preparation and cooking time: about 30 minutes. Makes about 31/2 lbs. serves 36. Nutrition per serving - Calories..187, Fat...7.8 grams.

4 cups sugar
2 (5 oz.) cans evaporated milk
1 cup (2 sticks) butter
1 (10 oz) package peanut butter chips
1 (7 oz) jar marshmallow creme
1 cup finely chopped peanuts
1 tsp. vanilla

Line 8x8 x2 inch baking pan with foil, extending foil over edges.Butter foil; set pan aside. Butter sides of heavy 3-quart saucepan. Combine sugar, milk, and butter in prepared saucepan and bring to boil, stirring, over medium-high heat. Clip candy thermometer to side of pan. Cook and stir over medium heat to 236 degrees soft-ball stage (about 12 minutes). Remove saucepan from heat; remove thermometer. Add peanut butter chips, marshmellow creme, peanuts, and vanilla; stir until chips are melted. Spread in prepared pan. Score into squares while warm. When firm, cut fudge into squares. Store in refrigerator.

DADoES · Dec 15, 2005

Maple Cheesecake

2 cups graham crumbs
1/4 cup maple sugar --or-- 1/4 sugar + 1/2 tsp maple flavoring
4 tbsp melted butter

Combine and press into springform pan.

3 8-oz. pkgs cream cheese
4 eggs, beaten
1 cup maple syrup

Beat cream cheese very smooth. Add eggs & syrup.

Bake @ 350°F for 1 hour.

Cool. Chill. Serve.

Brneyedgrl80 · Dec 16, 2005

Mmmmm....

I'm at work right now, but I'll have to post my Southern Peach Cobbler recipe!!

It's soooo bad for you (ingredients wise) but it tastes soooo good!

jasonlangel · Dec 16, 2005

please do, that would be great

bendix5 · Dec 16, 2005

Glenn, Maple cheesecake sounds wonderful. I will make that for Christmas instead of the regular along with Rays potato dish which was so easy and everyone loved it Thanksgiving. I love all of these new receipes. Have a Great Christmas!
Dano
Bendix5

thor · Dec 17, 2005

Hi, here is our 4 generations old delicious family recipe for "Tocino del cielo", which in English means something like "Heaven's bacon". No idea why it is so called.

For the "tocino" mix:
12 egg yolks
1 whole egg
300 grams sugar (10.5 oz)
3/4 cup water

For the caramel:
100 grams sugar (3.5 oz)

Syrup: In a pot add sugar and water and boil at medium heat for 20 minutes. Set syrup aside and let cool until warm.
In a bowl barely mix egg yolks and egg. Do not beat! Avoid incorporating any air into the mixture!
Once syrup is warm pour very slowly over the egg mix, barely stirring to mix (remember, no air into the mixture!).
Caramelize sugar and coat inside of a bundt type cake pan.
Once the caramel has cooled add the egg mixture very slowly into the pan.
Cover the top of pan with aluminum foil. Set in a double boiler pan with water already boiling (boiling water of double boiler has to cover at least 2/3 of the bundt pan) and simmer for 45 minutes, or until mixture is barely set. Let cool and refrigerate at least for 1 hour before serving. To loosen from the pan it might be necessary to barely heat the pan over a burner flame, to slightly melt the caramel coat.

I hope you enjoy it!

Emilio

toggleswitch · Dec 17, 2005

HMMM.

I wonder if we ever go metric if we will continue recipes in (standard) "cups" and "spoons" or if we will go to weight.

I acutally bought a small food scale for just such purposes, [meaning imported recipes stated in weight].

Things like "with 100 grams of flour..." dont really mean much to me in guess-timating a quantity.

Greek recipes are the BEST for being vague.
Take a handful of flour...
a demi-tasse cup of olive oil
a litle spoon of sugar.. (ER Euro teaspoons are MUCH smaller than American.)

Combine in a medium sized baking tin (pan)--
Waht size is that?

We use rectangular oven pans becuse our ovens are rectangular (30x24 inches [75 x 60 cm]) or (20x24 inches [50x60 cm]). Your ovens onthe other side of the pond are square (24x24 [60x60cm]). So geuss what, baking pans there in Greece at least are ROUND generally, despite what is supplied with the oven.

you get the point

polkanut · Dec 17, 2005

A low-cal treat that's sure to please,

Poppy Seed Torte
Crust:
1 cup flour
1 cup graham cracker crumbs
1/2 cup chopped nuts
1/2 cup melted butter or oleo
Bake @ 325 degrees for 10-15 minutes. Cool.
Filling:
3 cups milk
2 pkgs. sugar-free instant vanilla or lemon pudding mix
2 pkgs. Dream Whip
1/4 cup poppy seed
Beat @ high speed for 10 minutes. Refrigerate until served.

polkanut · Dec 21, 2005

C'mon guys and gals, let's share our favorite holiday yummies with each other. I for one, would love to try some new treats this season. So let's get busy posting!

parunner58 · Dec 21, 2005

Here is my Cheese cake and Small choc cupcakes with cream cheese filling recipes, I have all my recipes in a Lotus Notes Database.

Mike

Cheese Cake
Category: Cakes

From: Mike A OReilly/OREILLY FAMILY INC
Source:

Oven temp: 350ºF Pan Type: 13 X 9 PAN
Cooking Time: 75 Minutes Greased: Yes

Ingredients:
CRUST
1/4 LB. BUTTER
6 TBS. SUGAR
2 EGGS
2 CUPS FLOUR
1 TEA. BAKING POWDER FILLING
1 LB. CREAM CHEESE
1 1/2 CUPS SUGAR
6 EGGS
1 CUP SOUR CREAM
1 1/2 C MILK
2 TBS FLOUR
1 TEA VANILLA
1 CAN FRUIT FILLING

Directions:
CRUST
CREAM BUTTER & SUGAR
ADD EGGS.
STIR IN FLOUR & BAK. POW
PRESS DOUGH ON SIDES & BOTTOM OF PAN.

FILLING
CREAM CREAM CHEESE & SUGAR
ADD EGGS(ONE AT A TIME)
ADD SOUR CREAM
COMBINE MILK, FLOUR AND VANILLA POUR INTO CHEESE MIXTURE
POUR FRUIT ON DOUGH THEN CHEESE.(optional)
BAKE TILL GOLDEN AND KNIFE IS CLEAN.

************************************************************

Aunt's Choc Cupcakes
Category: Cookies

From: Mike A OReilly/OREILLY FAMILY INC
Source:

Oven temp: 350ºF Pan Type: SMALL CUPCAKE PAN

Cooking Time: 15 Minutes Greased:

Ingredients:
FILLING
8 OZ. CREAM CHEESE
1 EGG
1/3 CUP SUGAR
1 CUP CHOC CHIPS CAKE
1 1/2 CUP FLOUR
1 CUP SUGAR
1/8 TEA SALT
1/4 CUP COCOA
1 TEA SODA
1 CUP WATER
1/2 CUP OIL
1 TBS VINAGAR
1 TEA VANILLA

Directions:
COMBINE ALL INGREDIENTS FOR FILLING IN SMALL BOWL
COMBINE ALL INGREDIENTS FOR CAKE IN LARGE BOWL
FILL PANS WITH SMALL CUPCAKE PAPERS AND FILL HALF WITH BATTER
ADD 1 TEA FILLING

parunner58 · Dec 21, 2005

This is a very good Chicken recipe I got from an old Galloping Gorurmet cook book. I would think if you can not eat nuts that omitting them would be OK and the recipe would still be tasty

MikeO

Chicken Summit
Category: Poultry

From: Mike A OReilly/OREILLY FAMILY INC
Source:

Oven temp: ºF Pan Type:
Cooking Time: Minutes Greased:

Ingredients:
2 BONED CHICKEN BRST
FLOUR
EGG
FRESH BREAD CRUMBS
1 oz. BUTTER

Sauce
1 1/4 CUPS CHICKEN STOCK
2 tbsp BUTTER
1 oz. HAZEL NUTS
1/2 CUP CREAM
1/2 Cup WHITE WINE
To thicken the sauce he used ARROWROOT, i substitue cornstarch

Directions:
BREAD CHICKEN AND FRY IN BUTTER UNITL GOLDEN. SET ASIDE.
SAUCE-
REDUCE CHICKEN STOCK TO 2/3
MIX ARROWROOT WITH A LITTLE STOCK
ADD TO STOCK.
MELT BUTTER IN SLOWLY ADD STOCK
STIR UNTIL THICK
ADD CREAM AND GROUND NUTS AND WINE.
POUR OVER CHICKEN.

rayjay · Dec 21, 2005

Chocolate Raspberry Cake

Chocolate Raspberry Cake

1 box Devils Food Cake Mix
1 sm box chocolate instant pudding
1 cup sour cream
4 eggs
½ cup oil
½ cup warm water
1 ½ cups Raspberry flavored Chocolate Chips

Preheat oven 350.
Combine warm water and chips, set aside.
Beat eggs until light.
Add everything to eggs except water and chips.
Beat well.
Add water and chips and mix well.
Pour in greased tube pan.
Bake approximately 1 hour or until cake pulls away from pan

Enjoy!

The Chocolate Raspberry Chips are made by Hershey. At times they are hard to find. I get them at a supermarket call 'Wegmans' in my area. I also get them when I am in Hershey.

rayjay · Dec 21, 2005

Kalach or kolach

Filled Long Roll Butter Recipe
(Kalach)

Ingredients: 1 lb. Butter or margarine
8 cups Regular flour
¾ cup Sugar
6 Egg yolks
2 cups luke warm milk
1 cake of fresh yeast (not powdered)

Yield: Ten rolls, approximately 10” long

Instructions for Mixing:

1. Heat ½ cup milk to lukewarm, break up yeast and sprinkle over heated milk, also sprinkle ½ tsp sugar over it when dissolved. Put aside.

2. Sift 8 cups of flour into large bowl; blend in 1 lb of butter breaking up into small fine pellets. Add sugar and blend well. Then add the 6 egg yolks, 1-½ cups of the lukewarm milk, and then the yeast mixture you set aside.

3. Blend dough thoroughly, approximately 8 to 10 min until dough is very soft texture and molds into a ball. If the dough is too soft, you may have to add ½ to 1 cup more of flour.

4. Place the dough in a large bowl; cover it with plastic wrap of aluminum foil and place in refrigerator for not less than three hours or overnight.

5. Before you prepare the fillings, take the dough out of the refrigerator and leave at room temperature for at least ½ hour. Then cut in ten parts.

6. Roll out each part to about 10” in diameter and fill with either nut, poppyseed, jams, etc.

7. Place on ungreased cookie sheet, cover and let stay at room temperature for at least ¾ to 1 hour, until they raise nicely.

8. Just before placing in oven, brush tops and sides well with well-beaten whole egg that has a little milk added to it.

9. Bake at 350 oven, first on lower shelf for 15 min. then move to middle shelf of oven and bake 15 to 20 min. more, until golden brown.

10. Immediately after removing from oven, brush tops of each roll with melted butter. This keeps the cakes moist.

For the walnut filling I grind 2 lb. of walnuts, add 1 stick of melted, butter, cinnamon to taste, regular sugar and brown sugar and honey to taste. Also add some warm milk to thin down to spreading consistency. For the poppyseed and prune filling, I used the Solo brand.
These cakes freeze very well if you wrap in foil, and then in a freezer bag. When needed, just take out of plastic, leave wrapped in foil, and warm in a 250-300 degree oven. These cakes have tasted very well after being frozen from 6 months to a year in the deep freeze.

Now this is a little more work, but worth it. This is a Polish/Slovak recipe.

Since I am Polish, it is one of my favorites.

Enjoy

PS. You can use a mixer with dough hooks if desired. I use my Kitchenaid.