Holiday Dessert Ideas...

Discussion in 'Food & Wine' started by Shadow, Nov 21, 2010.

  1. Shadow
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    I was looking at an old Land of Lakes cook book and ran across a recipe I haven't had for ages. Figured I would post it if anyone was interested.

    Feel free to add any recipes you would like to share also..


    Pear Pandowdy

    a traditional favorite--features fresh fruit baked with buttery cinnimon sugar and topped with bisquits.

    Filling:

    1 c firmly packed brown sugar
    1/2 c butter or margarine,softened.
    2 tbsp flour
    1/4 tsp Cinnimon
    2 tbsp lemon juice
    5 c peeled,cored,sliced pears

    Bisquits:

    1 1/2 c buttermilk baking mix
    1/2 c milk
    1tbsp sugar
    1/4 tsp cinnimon
    (vanilla ice cream for garnish)

    Heat oven to 400 degrees. In large mixing bowl combine brown sugar,butter,flour,cinnimon and lemon juice. Beat at med speed,scraping bowl often,until well mixed (1 to 2 min). Add pears;toss to coat. Spoon into a 2 qt casserole dish. Cover and bake for 25 to 35 min,or until pears are crisply tender.

    Meanwhile,in small bowl combine baking mix and milk;stir until moistened. Drop by spoonfuls onto hot pear mixture to make bisquits. In small bowl stir together sugar and cinnimon. Sprinlke sugar mixture over busquits. Return to oven,bake uncovered for another 15 to 20 min,or until bisquits are lightly browned.

    Top with icecream or whipped cream (optional)
     
  2. ConHog
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  3. Shadow
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    From an old Tupperware cookbook (1981)

    Strawberry-Lemon Freeze

    1 quart low fat strawberry frozen yogart
    1 pint low fat lemon frozen yogart
    1 8 oz can crushed pineapple(juice pack) drained.

    Chill jello mold in freezer prior to use.

    In med mixing bowl,soften stawberry yogart by using wooden spoon to stir and press against sides of bowl. Soften until pliable. Quickly spread the softened yogart up the sides of chilled jello mold. Making even layer on bottom and up both sides. (if yogurt slips down,refreeze in mold until workable.) Seal and freeze until firm.

    In a large pitcher,soften lemon yogart in same matter as you did the strawberry. Gently fold in drained pineapple. Spoon lemon mixture into center of already prepared Strawberry mold. Seal and freeze until firm.

    Just before serving,remove mold from freezer. Immerse in warm water for 20 sec;remove from water and dry with cloth.Unseal large seal;place serving tray over mold and invert tray and mold together. Slowly remove design seal (if applicable). Carefully lift off mold. Let stand Aprox 10 min before serving.

    Garnish with fresh strawberries if desired. makes 8 servings.
     
  4. Shadow
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    Ice Cream Snowballs


    Need:

    Any variety of Icecream flavors.
    (1 Gallon of icream makes aprox 30 snowballs)

    Toppings 3 cups (any variety)
    (Topping ideas: Mini choc chips or M&M's, Shredded coconut,Chopped nuts,Coco Krispies)

    Foil or Cupcake wrappers

    Plastic wrap

    Ice cream scooper.

    Baking sheet


    Directions:


    1. Scoop out one ball of icecream at a time.

    2. Roll in toppings.

    3. Place the balls in mini-muffin wrappers and set onto the tray. (You can keep the baking sheet in the freezer and place each ball one at a time into freezer.)

    4. Cover tightly with plastic wrap and freeze over night


    from Bluebunny web page
     
  5. Shadow
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    Pumpkin Toffee Cheesecake

    Fr: Libby's Website


    Crust:

    1 3/4 cups shortbread cookies, crushed
    1 tablespoon butter or margarine, melted

    Cheesecake:

    3 (8 ounce) packages cream cheese, softened
    1 1/4 cups packed brown sugar
    1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
    2/3 cup NESTLE® CARNATION® Evaporated Milk
    2 large eggs
    2 tablespoons cornstarch
    1/2 teaspoon ground cinnamon
    1 cup crushed toffee candies

    Topping:

    1 (8 ounce) container sour cream, at room temperature
    2 tablespoons granulated sugar
    1/2 teaspoon vanilla extract
    Caramel ice cream topping (optional)

    Directions:

    1. Preheat oven to 350 degrees F

    2. For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

    3. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

    4. For Cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.

    5. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

    6. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

    7. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.
     
  6. Mr. H.
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    I always liked that word Pandowdy.

    Pandowdy.

    Paaaaaaaaaaaaaaaaaaan DOWDY!
     
  7. Granny
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    My daughter made a Punch Bowl Cake at Thanksgiving. She baked a yellow cake and broke it into pieces in the bottom of her container, made a layer of pudding (I think she said vanilla), a layer of thawed strawberry pie filling, a layer of whipped cream ... it was to die for.

    There are numerous recipes on the internet calling for various ingredients for various occasions.
     
  8. Zoom-boing
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    I'm making a pecan pie (from a 1950's Good Housekeeping cookbook. It is da bomb; I'll post it later) and this. This is easy peasy and really, really good.


    Cherry Cheese Pie

    1 lb. cream cheese, softened
    1/2 pint heavy whipping cream, whipped
    3/4 cup sugar
    3 tspn. vanilla
    1 tspn. lemon juice

    1 baked pie crust (400 for 7-8 minutes), cooled
    1 jar cherry pie filling

    In mixer, whip cream. Set aside.

    In mixer, mix cream cheese, sugar, vanilla and lemon juice. Whip very well. Add whipped cream to cream cheese mixture and whip well again. Pour into pre-baked pie crust. Refrigerate for several hours. Before serving, spoon cherry pie filling on top covering whole pie or just in the center or serve in a bowl for folks to spoon on their own.


    Pie Crust

    1/8 lb. cold butter, cubed
    1/2 cup shortening
    6 tblspns cold milk
    1 tspn salt
    2 cups flour

    Put 1/2 shortening into dry ingredients. Beat well. Add rest of shortening and butter. Beat not as well. Add milk. Mix until dough just starts to come together. Dump dough onto wax paper and form into two discs. Refrigerate for 1/2 hour before using.
     
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  9. Shadow
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    Sounds great and easy is very very good!! And just so you know...Pecan pie is my favorite pie ever...with a very close follow up by coconut cream :)
     
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  10. Shadow
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    Those pudding cakes are good! I remember watching Emeril make one for a group of fireman on his show once...so I tried it at home. Very easy. Yellow cake broken up,chocolate pudding,cut up banana's,whipped cream. Yummy!!
     
    Last edited: Dec 18, 2010

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