Recipies For Christmas Desserts

Judging by the number of Recipes for Christmas Desserts showing up everywhere, we're the one to offer a number of Recipes for Christmas Desserts.

Brandied Fruit Cake

Brandied Fruit Cake is the one delicacy that makes Recipes for Christmas Desserts truly memorable.

• 3 cups of sifted flour
• 1 teaspoon of salt
• 1 teaspoon of baking soda
• 1 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• 3/4 cup of shortening
• 1/2 cup of honey
• 1/2 cup of brown sugar, firmly packed
• 2 eggs
• 1/2 cup of brandy
• 1 pound of candied fruit, diced
• 1 cup of whole glace cherries
• 1 cup of light raisins
• 1 cup of broken walnuts

Sift flour with salt, soda, nutmeg and cinnamon. Cream shortening, honey and sugar until fluffy. Add eggs, one at a time, beating well after each.

Stir in brandy, fruits and nuts.

Gradually add dry ingredients. Beat well with a spoon until well blended. Spoon into a greased and floured 9 inch tubepan.
Bake in a 300ºF. oven for 2 1/2 hours or until a toothpick inserted in center comes out clean.
Cool in pan for 15 minutes. Remove to rack to finish cooling. wrap in foil and store to ripen. Once a week, open foil and sprinkle thoroughly with more brandy, Just before serving, brush with glaze and decorate with candied fruits.

Fruit Cake Glaze

• tablespoons of brown sugar
• 1 tablespoon of light corn syrup
• 2 tablespoons of water

Combine the ingredients in a saucepan. Bring to a boil and boil for 2 minutes. Cool before using.


Chocolate Raspberry Pie

Chocolate Raspberry Pie comes among a selected fun and tasty Recipes for Christmas Desserts. Get the cooking method:

• 1 unbaked pastry shell -- (9 inch)
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 cups fresh or frozen unsweetened raspberries -- thawed

Filling:
1 8 ounce pkg. cream cheese -- softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup whipping cream -- whipped

Topping:
2 squares semisweet chocolate -- (1 ounce each)
3 tablespoons butter or margarine

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil. Bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over Medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.

In a mixing bowl, bet cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for a least 1 hour. Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Yield: 6-8 servings.

Gingerbread Yule Log

• 3 eggs, separated
• 1/2 cup molasses
• 1 tablespoon butter or margarine, melted
• 1/4 cup sugar
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 1/2 cups whipping cream
• 1/3 cup confectioners' sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cloves

In a mixing bowl, beat yolks on high until thickened, about 3 minutes. Beat in molasses and butter.

In another bowl, beat whites until foamy; gradually add sugar, beating until soft peaks form.

Fold into yolk mixture. Combine dry ingredients; gently fold into egg mixture until well mixed.

Line a greased 15x1Ox1 in. baking pan with waxed paper; grease and flour paper. Spread batter into pan.

Bake at 375F for 9-12 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on a wire rack.

Meanwhile, beat the cream, sugar, cinnamon, vanilla and cloves in a mixing bowl until soft peaks form. Unroll cake; spread with half the filling. Roll up. Spread remaining filling over cake. Sprinkle with cinnamon if desired.

Yield: 10 servings.

Eggnog Cream Puffs

• 1 cup water
• 1/2 cup butter or margarine
• 1 cup all purpose flour
• 4 eggs
• eggnog cream (below)
• powdered sugar

Heat oven to 400F. Heat water and butter to rolling boil in 2-1/2 qt saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.

Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35-40 minutes or until puffed and golden. Cool away from draft.

Cut off tops of puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.

Makes 10-12 creampuffs.

Eggnog Cream:

• 1 pkg (4 serving size) vanilla instant pudding and pie filling mix
• 1 cup milk
• 1 tsp ground nutmeg
• 1 tsp rum extract
• 1/4 tsp ground ginger
• 2 cups whipping (heavy) cream

Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1-2 minutes or until smooth. Add cream. Beat on high speed 1-2 minutes or until soft peaks form.

Enjoy the lip slurping Recipes for Christmas Desserts.