Connie E: What are some good recipes for a holiday dessert for a luncheon at work?
My company is doing a holiday luncheon next wednesday and i’m looking for a great holiday dessert recipe to bring in! Any ideas?
Answers and Views:
Answer by Trisha
How about some christmas cookies;)
Delcious Recipe Follows:
Ingredients
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground cardamom
* 1/4 teaspoon fine salt
* 1 cup unsalted butter, (2 sticks), at room temperature
* 1 cup confectioners’ sugar
* 1 large egg, room temperature
* 1 tablespoon pure vanilla extract
* 1 teaspoon finely grated lemon zest
* Colored sanding sugars or chopped toasted pecans
Directions
Whisk the flour, cardamom, and salt in a bowl.
Put the butter and confectioners’ sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
Preheat oven to 325 degrees F.
Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.
Answer by Sugar PieCarrot and Pineapple Cake
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, room temp
1 tsp pure vanilla extract
2½ cups plus 1 Tbsp. all-purpose flour, divided
2 tsp ground cinnamon
2 tsp baking soda
1½ tsp kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
½ cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
½ pound unsalted butter, at room temperature
1 tsp pure vanilla extract
1 pound confectioners’ sugar, sifted
For the decoration:
½ cup diced fresh pineapple
Preheat the oven to 350ºF. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
–Ina Garten, “Barefoot Contessa At Home” cookbook
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CHOCOLATE PRALINE LAYER CAKE
• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cup brown sugar
• 3/4 cup chopped pecans
• 1 pkg. Devil’s food cake mix
•1 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1 3/4 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 tsp vanilla
• toasted pecans, choc curls for garnish
Combine butter, whipping cream and brown sugar. Cook over low hear until butter is melted, stirring, Pour into 2 8-9 in round pans. Sprinkle with chopped nuts. In bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two min. Spoon over pecan mixture.
BAKE 325ºF for 35-40 min. Cool 5 min. Remove, cool completely.
TOPPING: Beat cream to soft peaks. Blend in powdered sugar and vanilla. Beat until stiff peaks form.
ASSEMBLE: Place on plate praline side up. Spread 1/2 topping. Repeat with 2 cake. Garnish with whole pecans and chocolate curls.
–1988 Pillsbury Bake-Off Winner
Photo: https://www.pillsbury.com/recipes/chocolate-praline-layer-cake/a4705b37-21fd-457e-839e-c56308417468/
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COLONEL BEAUREGARD’S PIE
3 eggs, lightly beaten
1 cup light corn syrup
2 Tbsp. Kentucky bourbon
½ cup brown sugar, packed
1 c. chopped pecans
¼ tsp. salt
½ t.sp vanilla
6 oz. package semi-sweet chocolate morsels
1 (9”) deep dish pie shell, unbaked
Preheat oven to 450 degrees. Mix all ingrediaents and pour into pie shell. Bake for 10 minutes and reduce heat to 350 degrees for 35 minutes more. Serve with whipped cream or vanilla ice cream.
—————————–
Sweet Potato-Buttermilk Pie
Prep: 25 min.; Bake: 1 hr., 51 min.; Cool: 1 hr., 40 min.
Yield: 1 pie, 6-8 servings
2 medium-size sweet potatoes (1½ lb.)
1/2 (15 oz.) package refrigerated piecrusts
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 cup buttermilk
Toppings: whipped cream, mint sprigs
1. Bake potatoes at 400°F for 1 hour or until tender; cool 10 minutes. Increase oven temperature to 450°F.
2. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
3. Bake at 450°F for 9 to 11 minutes or until lightly browned. Reduce oven temperature to 375°
4. Cut potatoes in half lengthwise. Scoop out pulp into a medium bowl; mash until smooth. Stir in butter and next 4 ingredients until well combined.
5. Whisk egg yolks until thick and pale. Add sugar, and whisk 1 1/2 minutes or until lemon-yellow color. Stir egg yolk mixture into sweet potato mixture until well blended. Add flour, 1 tsp. at a time, stirring until blended after each addition. Add buttermilk, and stir until combined.
6. Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into piecrust.
7. Bake at 375°F for 35 to 40 minutes or until center is set. Let cool
Answer by gailschairerTry a quick bread. I made eggnog bread and strawberry nut bread last year and found the recipes online.Answer by tatiana a
Ganache Frosting
And christmas cookies with Ganache Frosting
Recipe courtesy Alton Brown, 2004
Show: Good EatsEpisode: Art of Darkness III
* RECIPE
* COMMENTS & REVIEWS(13)
*
Cook Time
4 min
*
Level
Easy
*
Yield
approximately 3 1/2 cups
Close
Times:
Prep
12 min
Inactive Prep
2 hr 0 min
Cook
4 min
Total:
2 hr 16 min
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Ingredients
* 16 ounces bittersweet chocolate, chopped fine
* 16 ounces (2 cups) heavy cream
Directions
Place the chopped chocolate into the bowl of a food processor.
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
Answer by Penny Bstick to cookies or a cake.Answer by lightnbugz
I have made this for years and it is always a big hit at family get togethers and carry in dinners.
Pumpkin Roll
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
3 eggs
1 cup sugar
2/3 cup canned solid-pack pumpkin
1 cup chopped walnuts
Cream Cheese filling
Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper and spray wax paper with pam and dust with flour. Sift flour, baking powder, cinnamon, pumpkin pie spice and salt together. Beat eggs and sugar in a large bowl until thick and fluffy; beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts. Bake in preheated oven for 15 minutes or until center springs back when lightly touched with fingertip. Invert onto clean towel dusted with confectioners sugar; peel off wax paper. trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam side down on wire rack; cool but not completely. Unroll cake and spread with cream cheese filling. Reroll cake and refrigerate until ready to serve.
Cream Cheese Filling
1 cup confectioners sugar
1 (8 oz) pkg. cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
Beat together confectioners sugar, cream cheese, butter and vanilla until smooth.
This is the easiest recipe, and tastes GREAT. To add a holiday “twist” just sprinkle peppermints (crushed) to the top:
BARK
1 cup margarine (NOT butter)
1 cup sugar
saltines
1 pkg semi-sweet morsels
Nuts (optional)
Preheat oven to 350. In medium saucepan, mix margarine and sugar until dissolved. Bring to a boil and let boil for one minute.
Cover a jelly pan (cookie sheet) with aluminum foil and spray with non-stick spray. Line with saltines. Pour sugar mixture over saltines and place in oven until golden brown (about 5 minutes). Remove from oven and pour morsels on top. Let sit for about a minute; spread morsels evenly over saltines with back of a spoon. Sprinkle with nuts (optional). Allow to cool and harden. Once hard, break apart to serve.
It usually takes about a sleeve and a half of saltines to cover a pan. It doesn’t always take the whole bag of chocolate bits. This is the easiest thing to make, it can be prepared the night before (it’s actually better so you can give it enough time to harden), it’s great finger food to pick at for any time. (Well, probably not so great for you…) It’s always a hit when I make it!
Answer by xosmiley44oxindex;_ylt=AkFpXH9EZH7hf5cv6k7N5EDsy6IX;_ylv=3?qid=20081115084257AAmi9qX
This is a delicious recipe. Can you also answer the question?
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