Christmas Dinner Recipes
Desserts
| Top 50 Holiday Sites | Santas Top 50 |
| Banana Split |
||
| Rum Cake |
Pumpkin Gingersnap Cheesecake |
|
| Deluxe Holiday Fudge | Chocolate Truffles |
| Top 50 Holiday Sites | Santas Top 50 |
| Banana Split |
||
| Rum Cake |
Pumpkin Gingersnap Cheesecake |
|
| Deluxe Holiday Fudge | Chocolate Truffles |
|
Ingredients:
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
Directions:
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325°. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Total: 5 hr 22 min
Prep: 40 min
Bake: 12 min
Cool: 30 min
Chill: 4 hr
(Total time will vary; cook or bake time is per batch.)
Makes 4 1/2 dozen cookies
Ingredients
1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar
Directions:
1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
2. Heat oven to 375ºF.
3. Stir together peppermint candy and 2 tablespoon sugar; set aside.
4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
5. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Total: 2 hr 20 min
Prep: 10 min
Cook: 10 min
Chill: 2 hr
Makes 6 dozen candies
Ingredients
1 1/2 packages (12-ounce size each) semisweet chocolate chips (3 cups)
2 cups miniature or 16 large marshmallows, cut in half
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1 cup chopped nuts
1/2 cup dried cherries or chopped dried apricots
Directions
1. Grease bottom and sides of square pan, 9x9x2 inches, with butter, or line with aluminum foil.
2. Heat chocolate chips, marshmallows and milk in 2-quart saucepan over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth.
3. Stir in vanilla, nuts and cherries. Immediately pour into pan. Cover and refrigerate about 2 hours or until firm. Cut into 1-inch squares.
Microwave Directions: Place chocolate chips, marshmallows and milk in 8-cup microwavable measure. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until chips and marshmallows are melted and mixture can be stirred smooth. Continue as directed in step 3.
Ingredients:
1 cup sugar
3/4 cup butter or margarine, softened
3/4 cup shortening
1 teaspoon grated orange peel
2 eggs
3 3/4 cups Gold Medal® all-purpose flour
3/4 cup miniature semisweet chocolate chips
1/2 cup raspberry jam
Favorite frosting, if desired
Directions:
1. Mix sugar, butter, shortening, orange peel and eggs in large bowl. Stir in flour. Divide dough into thirds. Cover and refrigerate at least 1 hour but no longer than 24 hours.
2. Heat oven to 350ºF. Roll each third of dough into rectangle, 12x9 inches, on lightly floured surface. Cut each rectangle into twelve 3-inch squares. Mix chocolate chips and jam. Spread 1 teaspoon jam mixture down center of each square. Bring 2 opposite sides together over jam mixture; pinch to seal. Seal ends and roll gently into rope shape. Bend into a stocking shape. Place 2 inches apart on ungreased cookie sheet.
3. Bake 15 to 20 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate with frosting.
