Christmas Dessert Recipes?

Question

I'm trying to plan way ahead of time as I will have my family over for Christmas dinner this year. I want to make a few different desserts but I'm not sure what to make. Any ideas please will be greatly appreciated! Thank you!

Answer 1

brownies or cookies with christmas M&Ms

or add peppermint to some desserts

Answer 2

Well, go onto the site under sources and scroll down a little, you will soon find lots of different christmas cooking ideas. Your family will probably love all of them.

Hope I helped!

Answer 3

*Chess Pie*

Many people have never tried or even heard of Chess Pie. This is a different dessert that will delight friends and family, even while giving you a new topic of conversation for the dinner table.

1 Pie Crust

3 egg yolks

1 tablespoon flour

2/3 cup sugar

1 1/3 cup whipping cream

1/2 teaspoon salt

1 cup dates (cut up)

1 cup chopped walnuts

1 teaspoon vanilla

Prepare a pie crust as follows:

Ingredients:

1/3 cup plus 1 tablespoon shortening

1 cup flour

2 or 3 tablespoons water

Mix shortening into the flour with a fork until mixture is made up of crumbly pebble sized lumps. Add water and toss with a fork until batter is moist. Now, using your hands, form the dough into a ball.

Dust a large flat (clean and dry) surface with flour. Place ball of dough on surface; then dust the dough ball. Carefully press ball flat with rolling pin. Dust ball again and flip, repeating the process until dough is eight to nine inches in diameter. Flip dough over rolling pin and lay it into pie tin. Trim edges. Set aside while making filling.

Beat the egg yolks, flour, sugar and salt with a mixer until it is lemon colored and light. Now add whipping cream, the dates, the walnuts and vanilla. Stir, do not beat. When mixture is consistent pour it into the pie shell and move to 350 degree oven. Bake about one hour.

Pie will be done when crust is golden brown.

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*Molasses Cookies*

Molasses cookies have been a favorite winter treat since Colonial times. Their rich flavor make them delicious fresh from the oven or stored in a cookie jar. They are also a great canvas for Decorators frosting. Make snowflakes, Christmas trees, or your own favorite design.

1/3 cup brown sugar (packed)

1/3 cup shortening

2/3 cup molasses

2 3/4 cups flour

1 egg

2 teaspoons ground cinnamon

1 teaspoon ginger

1 teaspoon baking soda

1/2 teaspoon salt (less salt is okay if you are on a low-salt diet)

First mix the molasses, brown sugar and the shortening. Add in other ingredients. Mix as best you can. You will be tempted to use your hands to achieve proper consistency. This is okay, but best not to be tried with young children present.

Cover and refrigerate for one hour.

While waiting, make the Decorator's Frosting (if you plan on frosting the cookies).

1/3 cup flour

1/3 cup butter that has been softened

1 1/2 teaspoons hot water

Thoroughly mix ingredients. If you are using a decorator's tube, you will want to use the #3 writing tip. You may also use a small plastic bag with one corner snipped off.

With your extra time waiting for the dough to stiffen in the refrigerator, read a Christmas story to the kids. "The Grinch Who Stole Christmas" is always fun and dramatic for all ages.

Now, heat oven to 375 degrees. Roll the dough out to be 1/4 inch thick on a lightly floured surface. Cut in circles with a drinking glass whose lip has been dusted with flour. Place the cookies on a greased cookie sheet about 1 inch apart. Decorate the cookies with the decorator frosting. Bake 7-8 minutes. Test for doneness: make sure cookies are not soggy in middle.

Makes 24-30 cookies.

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*Bourbon Balls*

Bourbon Balls are the perfect gift for the cigar or pipe smoker in the family. The flavor complements the tobacco and like a hazy memory of Christmases past brings a faint but wistful smile to the lips.

75-80 vanilla wafers

2 cups powdered sugar

1/4 cup cocoa

1/4 cup light corn syrup

1 cup chopped pecans or walnuts

1/2 cup bourbon

A dusting of powdered sugar

Crush vanilla wafers into tiny crumbs and put in a large mixing bowl (should be about 3 cups). Add 2 cups of powdered sugar, pecans and cocoa. Mix thoroughly.

Now add in bourbon and corn syrup. Roll the dough into 1 inch balls. Dust with powdered sugar (you may wish to dust with regular sugar instead). Refrigerate balls in a tightly covered container.

These are best when aged for a few days.

They can be attractively placed in quart jar with a ribbon tied around the mouth. No baking or wrapping required!

Depending on tastes, you may substitute either Rum or Brandy for the Bourbon.

Recipe makes about 60 balls.

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*Pecan Roll*

Christmas would not be complete without the obligatory pecan roll. It is rich, tasty candy that can be cut into lengths to fit the desire of any round eyed child.

1 cup brown sugar (packed)

1 cup regular sugar

2/3 cup milk

2 tablespoons butter

2 tablespoons corn syrup

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup chopped pecans

In a good sized sauce pan (3 qts or so) heat brown and white sugar, milk, the corn syrup and the salt. Set at medium heat and stir constantly until all sugar is dissolved. Continue to cook until the candy reaches 230 degrees on a candy thermometer (if you happen to have one). If you do not have a candy thermometer you can test for doneness by dropping a small bead into a cold cup of water. If the bead forms a soft ball that flattens when removed then remove the candy from the burner and add the butter.

Let the mixture cool, unstirred, until the bottom of pan is merely lukewarm (be careful about this test - it will be 120 degrees for those with a candy thermometer).

Now vigorously mix the mixture with a wooden spoon until the candy is thick. This could take as long as ten minutes of continuous work. You will know you are done when the mixture will hold its shape when dropped from the spoon. Also it will lose its glossy sheen.

Place candy on waxed paper and shape into a 12 inch roll. Roll candy into pecans. Wrap the candy in wax paper and refrigerate, remove and cut later at your convenience. You can make candies as small as 1/4 inch or as large as the whole roll.

This recipe will make one 12 inch roll.  

Answer 4

Indeed you are early, here in Australia we celebrate Christmas in July as well [this is our coldest month so 25 July fits the spot]   can't stand it,  once a year is enough.

Why don't you just put Christmas Dessert Recipes into your search engine, you have plenty of time to sort them through, also look this site

AWW- Australian Womens Weekly magazine site, they should still have their July recipies there    http://aww.ninemsn.com.au/section_fresht...

surely you will find something there

cheers and good luck

Fresh- or

Answer 5

Here are a whole bunch of recipes!

I'm partial to YorkShire Pudding and Peppermint Patties.

http://www.ornament-shop.net/holiday-rec...

Answer 6

Apple Crumble::

5 apples  

1 cup rolled oats  

2/3 cup brown sugar  

1/2 cup all-purpose flour  

6 tbsp. butter  

1 tsp. cinnamon  

1/4 tsp. salt  

1/4 tsp. allspice  

2 tbsp. apple juice or orange juice  

1. Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan.

2. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes. Makes 6 servings.

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I made these last year for work, they were a hit. Something fun & different.

http://tinypic.com/view.php?pic=v2r5l0&s...

Edible Ornament Cupcake::

Cupcakes  

Colorful frosting  

Red and green candy such as M&Ms  

Mini Reeses Peanut Butter Cups  

Pretzels  

1. To make them, frost a batch of cooled cupcakes (baked from your favorite recipe) with colorful frosting.

2. Decorate with festive icing and candies (we used red and green M&Ms Minis), then top each one with a miniature Reeses Peanut Butter Cup and a pretzel piece for an ornament hanger. Don't forget to save one for Santa.

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Caramel Crisp Bars::

4 cups mini marshmallows  

1/4 cup (1/2 stick) butter  

14 caramel candy squares  

1 teaspoon vanilla extract  

6 1/2 cups crisped-rice cereal  

1 1/4 cups semisweet chocolate chips  

1. Line a 9- by 13-inch baking pan with a piece of foil that extends at least 2 inches over each end. Grease the foil; set the pan aside. Melt the marshmallows, butter, and caramels in a large saucepan over low heat. Stir continuously until smooth, approximately 9 minutes. Remove from the heat and stir in the vanilla extract. Add the cereal and chocolate chips; mix well. Spread the mixture in the prepared pan. Let it cool completely, about 45 minutes.

2. Transfer the mixture to a cutting board by lifting up the foil. Carefully peel off the foil. Using a sharp knife, cut the mixture into 12 large bars, as shown above, or 24 small bars. Store in an airtight container.