Tuesday, November 24, 2009


Be sure to eat something yummy!

Here are some my favorite holiday dessert recipes. Consider them food for thought, as well as sustenance for the soul and body!

(Surprise! A real WMD )

It's very simple to make and my family really likes it. I've been making it for several years now and probably originally got the recipe from some magazine, which one I've long forgotten (otherwise, I'd mention it). I prefer to eat it either unadorned, or with a high quality vanilla ice cream, but if you are a purist, you are free to use chocolate ice cream instead.

1/4 c. oil
2 eggs
1 1/3 c. water
1 chocolate cake mix (get your favorite--I like devil's food chocolate cake)

Mix the above ingredients by hand (do not use electric mixer). Pour into greased 9x11 inch pan. Sprinkle 12 ounces Semi-Sweet Chocolate Chips on top (I like Hershey's). Bake at 350 degrees for 30-35 minutes.

Cool about 5 minutes. Poke holes in cake (it should still be warm) and spread with 1 large jar of Smuckers Hot Fudge Topping. ENJOY

(In honor of all the ding-dongs and nutjobs out there)

1 C sugar
1/2 C butter, melted
1 egg
pinch of salt
1 1/2 C applesauce
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
2 t baking soda
2 C flour
1 1/2 C golden raisins
1 C currants
1 C candied fruit mix for fruitcake
1 C pecans
1 C red candied cherries for fruitcake (one small container)
1 C candied pineapple chunks for fruitcake (1 small container)

Blend ingredients in a large bowl. Pour into 2 or 3 loaf pans (depending on the size of the pan) lined with wax paper. Bake in 350 degree oven for 1 hour, or until knife inserted in middle comes out clean. Let cool completely. Refrigerate for a day or two before serving. Can be frozen, too. Wrap well in foil and ziploc bags and store in the refrigerator or freezer. You can spike it with brandy, but the applesauce base keeps it moist. Enjoy.

Moral: Handled properly, a variety of candied fruits and nuts can be extremely delicious after they are all democratically mixed together and baked in an oven possessing a steady temperature.

(For all the Angels out there!)

5-6 C day old Challah bread cubes
4 C scalded milk
1/2 C butter, melted and cooled
1 C sugar
1/2 t salt
4 eggs, beaten
1 t cinnamon
1 t nutmeg
1 C raisins

1/2 C white sugar
1/2 T cornstarch
1 C hot water
3 T lemon juice
1 T lemon zest

Preheat oven to 350 degrees. Spray an 8x11 inch casserole with nonstick spray. In a large bowl combine bread cubes, 1 C sugar, salt, cinnamon, and nutmeg. Mix in raisins. In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish. Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/2 up the side of the casserole dish, creating a water bath. Bake for 45- 50 minutes. Sauce: In a small saucepan, combine 1/2 C sugar, cornstarch, hot water, butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

Ricotta Cheese Pie

use 9 in. round layer cake pan. Sift together in a bowl:
2 C flour
1/2 t salt
1 C shortening (cut in with pastry blender until pieces are size of small peas. Sprinkle gradually over mixture, 1 t at a time
2 egg yolks, slightly beaten
1-2 Tbs cold water

Mix lightly with fork after each addition. Add only enough water to hold dough together. Mix until egg is thoroughly combined and blended.

3 C ( 1 1/2 lbs) Ricotta cheese
1/4 C flour
2 T grated orange peel
2 T grated lemon peel
1 t vanilla extract
1/8 t salt

Beat until foamy 4 eggs; add gradually 1 C sugar. Stir beaten eggs into Ricotta mix until blended and smooth. May add: 1 t cinnamon; 1/2 t cloves; 1/4 t nutmeg; or chopped walnuts. Pour into pastry. Bake at 350 degrees about 50-60 minutes (until pastry is golden brown). Cool on rack.

Pat's Apple Crunch Pie

Crumb Topping:
½ C plus 2 T flour
½ C packed light brown sugar
1/3 C granulated sugar
1 t ground cinnamon
1 stick (1/2 C) cold butter, cut in small pieces

7 medium to large tart apples (about 3 ¼ lb., such as Granny Smith, Pippins or Greenings)
1 T lemon juice
½ C granulated sugar
3 T flour
½ t ground cinnamon
1/8 t ground nutmeg

Have ready a 9 inch pie plate and a cookie sheet. Place oven rack in lowest position in oven. Heat oven to 450 degrees. Line pie plate with pie crust. Flute or crimp edge. Crumb topping: Mix flour, sugars and cinnamon in a medium bowl. Cut in butter until mixture forms moist coarse crumbs that clump together easily. Filling: Peel, half and core apples. Cut in 1/8 inch thick slices by hand. Put into a large bowl. Toss with lemon juice to coat. Mix remaining ingredients in a small bowl. Sprinkle over apple slices; toss to coat. Layer apple slices in pie shell, mounding them higher in the center. Pat topping evenly over apples to form a top crust. Place pie on cookie sheet to catch drips. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue to cook after pie is removed from oven) and topping is golden brown. If topping is browning too quickly, drape a piece of foil over pie. Cool pie completely on wire rack before serving.

Have A Wonderful Thanksgiving Day!

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