Author |
Message |
Texannie
Member
07-16-2001
| Wednesday, December 14, 2005 - 1:24 pm
I need two totally wow desserts for Christmas eve and Christmas dinner.
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Justavice
Member
11-22-2005
| Wednesday, December 14, 2005 - 5:41 pm
Did you have any particular ingredients/flavors in mind? What about type (pie, cake, cookies, etc.)?
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Texannie
Member
07-16-2001
| Wednesday, December 14, 2005 - 6:12 pm
It can't be chocolate..i know, can you imagine not having chocolate? Probably not cookies.
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Justavice
Member
11-22-2005
| Wednesday, December 14, 2005 - 6:19 pm
One dessert we had at an extended family Christmas gathering that has always stuck out in my mind was because it was so creative and personal, not necessarily because it was the most spectacular baking. My aunt (who brought the dessert) and her daughters made a gingerbread cookie for each guest and decorated it with icing to resemble that guest. It was so much fun to pick out who was who (obviously they were vague representations with something cute and personal to imply each person) and to see how much thought and care went into making them. And they shared how much fun they had trying to figure out that one "thing" that would make the gingerbread person unique for the person it was made for. I know this one requires a lot of thought and work and also that you know who is going to be there. I'll keep thinking of ideas, but I am confident that other posters will come through with some spectacular stuff...
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Sue
Member
06-02-2005
| Wednesday, December 14, 2005 - 6:59 pm
Texannie, have you heard of pumpkin torte? It's a very nice dessert, little pesky to make but delicious or what about a sex in a pan? Let me know if either of these sound appealing to you and I'll put up the recipes. Broken glass is another yummy dessert.
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Hussy
Member
08-06-2004
| Wednesday, December 14, 2005 - 8:22 pm
i have a recipe for a pineapple coconut cake if you are interested...Cin
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Texannie
Member
07-16-2001
| Thursday, December 15, 2005 - 2:11 am
I have heard of the 'better than sex' cake but not sex in the pan. I would love all the recipes!!! I was also thinking about doing either individual pies (in mini graham cracker crusts) or the small phyllo cups.
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Skootz
Member
07-23-2003
| Thursday, December 15, 2005 - 3:59 am
What about a raspberry cheesecake or raspberry trifle
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Ddr
Member
08-19-2001
| Thursday, December 15, 2005 - 6:14 am
Annie, we enjoy these two recipes for the holidays. Bailey’s White Chocolate Crème Brûlée 8 egg yolks 1/3 cup granulated white sugar 2 cups heavy cream 2 oz. Bailey’s Cream 4 oz. white chocolate 1 tsp. vanilla extract ¼ cup granulated sugar 2 pints of fruit (bananas, raspberries, blueberries, etc.) In food processor, process together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Heat cream, Bailey’s Cream and white chocolate, until hot but not boiling. Add hot cream mixture and vanilla to the egg yolks and sugar. Process for one minute. Strain in a large bowl, skimming off foam or bubbles. Place mixture in a glass baking dish. Place in water bath and bake in preheated oven at 300 degrees until set around the edges, but still loose in the center, for about 50 to 60 minutes. Remove from oven and leave in water bath until cooled. Refrigerate for 2 hours or overnight. When ready to serve, place fresh fruit evenly on top of crème brûlée . Sprinkle about 2 teaspoons of sugar over fruit. Place under broiler until sugar melts and turns a slight brown and then re-chill a few minutes. Coconut-Carmel-Pecan Pie 3/4 stick butter or margarine 7.5 ounce package Angel Flake coconut ¾ cup pecans, chopped 8-ounce package Philadelphia cream cheese 1 can condensed milk 16-ounce container Cool Whip 2 baked pie crust, or 2 graham cracker ready crust 1 bottle caramel ice cream topping I n a large skillet melt ¾ stick butter or margarine. Stir in coconut and pecans. Stir until brown. Let cool. Combine cream cheese and condensed milk. Beat until smooth. Add Cool Whip and blend. In each pie crust layer ¼ of the cheese mixture. Place ¼ of the coconut mixture over cream cheese layer. Drizzle ¼ bottle of caramel ice cream topping over coconut mixture. Repeat layers and freeze. Remove from freezer 5 to 10 minutes before serving.
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Urgrace
Member
08-19-2000
| Thursday, December 15, 2005 - 6:31 am
How about fresh gingerbread cake with confectioners sugar icing, made with orange juice and zest, dribbled over it. Yummy
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Costacat
Member
07-15-2000
| Thursday, December 15, 2005 - 10:14 am
What about a trifle? It's a pretty standard holiday dessert, and can be dressed up or down as much as you want. It's pretty impressive if you use a crystal footed bowl. I can get you the exact recipe, but it's basically sponge cake layered with custard and jam and whipped cream. With or without fresh fruit. Another easy one would be tiramisu. It's easy to make in a large pan and can be transported easily (if you're going somewhere). You could do something retro, like a baked Alaska or brandied (and flaming) cherries jubilee. Or a selection of mini tartlets, other small pastries, truffles, other types of candies and or cookies (large platters artistically arranged can look pretty impressive). Finally, I have a recipe for an absolutely AWESOME eggnog cake. It's several layers, and yummy as all get out. No chocolate, either! If you want the recipe, PM me. (I'm supposed to be working so not gonna go dig out the recipe just now.)
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Texannie
Member
07-16-2001
| Thursday, December 15, 2005 - 10:49 am
Yum...these all sound wonderful! hussy, got your pm..yum! ddr, on that creme brulee, you can do it in one big dish not ramekins? Grace, do you have a good gingerbread recipe? cat..check you mail! Anyone have any good bundt pan recipes? I have a gorgeous one.
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Ddr
Member
08-19-2001
| Thursday, December 15, 2005 - 1:15 pm
Annie, yes you can. I have a great cream cheese pound cake somewhere that is absolutely delicious. I'll have to go search for it.
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Hussy
Member
08-06-2004
| Thursday, December 15, 2005 - 6:29 pm
I have grandma's lemon pound cake recipe. It is great,top is crusty inside moist...
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Texannie
Member
07-16-2001
| Thursday, December 15, 2005 - 10:24 pm
Great! post it please!
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Urgrace
Member
08-19-2000
| Saturday, December 17, 2005 - 1:01 pm
Here ya go, Annie: Gingerbread Cake * Dark, moist and delicious, this cake is easy to make and foolproof. Cooks who avoid dairy products can substitute 1/4 cup plus 2 tablespoons light flavored olive oil for the butter. 1/2 cup (1 stick) butter, melted and cooled 1/2 cup sugar 1 egg 2 1/2 cups flour 1 1/2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon cloves 1/2 teaspoon salt 1 cup molasses, light or dark 1 cup hot water Preheat oven to 350 degrees. (Preheat to 325 degrees when using a glass pan.) Spray an 8-by-8-inch pan with no-stick cooking spray. Mix melted and slightly cooled butter, sugar and egg and set aside. In a large bowl, sift dry ingredients. Combine molasses and hot water and stir to combine. Add flour mixture to butter-sugar mixture alternately with the molasses mixture and whisk to combine. Pour batter into pan and bake 50 to 60 minutes. Cool in the pan 5 minutes. Serve from the pan, or turn out onto a rack. I prefer to wait for the cake to cool then dribble a confectioner's sugar icing over it in a diagonal pattern. (Stir in a teaspoon of orange zest and two or three spoons - one at a time - of orange juice to make the icing dribble.) The cake also cuts easier after it cools. * There is a gingerbread cake mix on the shelf that is very good, too, and easy to make.
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Texannie
Member
07-16-2001
| Saturday, December 17, 2005 - 3:01 pm
Yum!!!! LOL which brand??
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Rslover
Member
11-19-2002
| Sunday, December 18, 2005 - 8:03 am
This ice cream cake won't travel well but I thought it looked great. You could substitute the chocolate oreos I'm sure.
Holiday Wreath Cake Prep Time: 30 min Total Time: 4 hr 40 min Makes: 15 servings 25 Holiday OREO Chocolate Sandwich Cookies, divided 1 Tbsp. granulated sugar 2 Tbsp. butter or margarine, melted 10 starlight mint candies, crushed 1 qt. vanilla ice cream, softened 1-1/2 cups thawed COOL WHIP Whipped Topping few drops green food coloring 1 tube (4.25 oz.) red decorating icing 20 cinnamon red hot candies 2 Tbsp. green colored sugar SPLIT 15 of the cookies, leaving filling on 1 side of each cookie. Stand cookies with filling attached, filling sides out, on edge around rim of 9-inch springform pan. CRUSH cookie halves without filling; mix with granulated sugar and butter. Press firmly onto bottom of pan. Coarsely chop remaining 10 whole cookies; stir into ice cream along with the mint candies. Spread evenly over crust. Freeze 4 hours or until firm. TINT whipped topping with green food coloring to desired shade of green; spread or pipe into wreath design on top of cake. Decorate with icing, cinnamon candies and colored sugar. Remove rim of pan just before serving. Cut dessert into 15 slices. Store leftover dessert in freezer.
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Rslover
Member
11-19-2002
| Sunday, December 18, 2005 - 8:15 am
TOWERING TREE CAKE INGREDIENTS: 1 (18.25-ounce) box yellow or white cake mix Parchment paper or aluminum foil 12-inch wooden skewer 3 3/4 cups confectioners' sugar 4 1/2 tablespoons water 3 teaspoons vanilla, peppermint, or lemon extract Food coloring in green and other shades of your choice Candies for ornaments (we used Runts candies) 1 tube yellow decorators' icing (not gel icing) 1. Prepare the cake mix according to the package directions using an electric mixer (this yields a firmer cake), then bake it in a 9- by 13-inch pan lined with parchment paper or foil. Let the cake cool completely. 2. Place the cake on a cutting board and use a long, sharp knife (parents only) to shave off the rounded top. Carefully flip over the cake and cut it into 7 squares, as shown, setting the extra aside. Cut the bottom half off each of the 2 smallest squares and set them aside with the other leftover cake pieces. 3. Stack the cake squares from largest to smallest on a serving platter, setting each one at a 45-degree angle to the one below it. Trim the skewer so that it's just slightly shorter than the cake, then stick it down through the stack to help keep the squares together. 4. To prepare the glaze, stir together the confectioners' sugar, water, and extract in a medium bowl until smooth (it should be about the consistency of honey). Set aside 1/2 cup of the mixture, then tint the remaining glaze with the green food coloring until it reaches a shade you like. (We used about 1/8 teaspoon, or about 12 drops.) 5. Pour the tinted glaze over the cake from the top, using a rubber spatula or butter knife to gently spread it over the cake as needed. 6. To make the presents, divide the remaining icing among 2 or 3 bowls and tint each with a different shade of food coloring. Cut the extra cake pieces into small squares, then set them on a wire rack with a plate or waxed paper underneath. Pour the glaze over the squares. Let the icing set for a few minutes, then use a spatula to carefully move the presents to the base of the tree. 7. Decorate the tree with candy ornaments, then use the tube of decorators' icing to add a frosting garland to the tree and frosting ribbons and bows to the gifts. To serve, remove and cut the layers one at a time. Serves 18 to 20.
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Texannie
Member
07-16-2001
| Sunday, December 18, 2005 - 8:48 am
those are definitely wow's!!!
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Spygirl
Board Administrator
04-23-2001
| Sunday, December 18, 2005 - 1:07 pm
This could be a disaster, but I am making that tree cake for our dinner party tomorrow. The darn thing is in the oven right now. Wish me luck since this is the stupidest thing I've ever done in the kitchen. 
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Mak1
Member
08-12-2002
| Sunday, December 18, 2005 - 1:15 pm
The picture of the tree cake is beautiful! I have confidence in your culinary abilities, Spy. If anything should go wrong, though, extra frosting can work wonders. Good luck!
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Rslover
Member
11-19-2002
| Sunday, December 18, 2005 - 2:20 pm
Post a pic!
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Texannie
Member
07-16-2001
| Sunday, December 18, 2005 - 3:50 pm
I bet it's going to look fantastic, Spy!
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Abbynormal
Member
08-04-2001
| Sunday, December 18, 2005 - 3:57 pm
Spy, let us know how it turned out. It's so pretty, I would love to try it, if it's not too much of a hassle. I don't do hassle well. 
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