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Post by NancyRogers on Sept 17, 2002 7:09:08 GMT -6
Please click on this and hit reply to place your holiday dessert recipes. (There is a separate section for Cookies and Pies)
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Post by Bunnie on Nov 8, 2002 21:39:57 GMT -6
If you go to the pigglywiggly.com site you will find a list of their 100 top recipes. #78 is for Cranberry Gingerbread with Whipped Cream, and it sounds WONDERFUL!! I don't think I'm going to wait for Thanksgiving to make this...
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Post by April B. on Dec 5, 2003 11:25:59 GMT -6
Eggnog Cheesecake Recipe
Crust:
1 cup finely ground cashews 1 cup crushed graham crackers (14 squares) 1/2 cup sugar 1/2 cup butter, melted
Filling:
4 packages (8 ounces each) cream cheese, softened 1 cup sugar 1 tablespoon rum (optional) 1 teaspoon vanilla 1/4 teaspoon ground nutmeg 3 eggs 1-1/2 cups dairy eggnog Cashews for garnish (optional)
In medium bowl, stir together ground cashews, cracker crumbs and sugar. Drizzle with butter, toss until mixed and press onto bottom and 1-1/2 inches up sides of 10-inch springform pan. Set aside.
In large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or until light and fluffy. Gradually beat in sugar, beating 2 to 3 minutes or until mixture is smooth, scraping sides of bowl. Reduce speed to medium, beat in rum (if using), vanilla and nutmeg. Add eggs, all at once; beat on low speed until just combined. Stir in eggnog.
Pour filling into crust-lined pan and place in shallow roasting pan. Bake at 350° F. 45 to 50 minutes or until center appears nearly set when pan is lightly shaken. Cool 15 minutes on wire rack. Loosen crust from sides of pan and cool 30 minutes. Remove sides of pan and cool completely. Cover with plastic wrap and refrigerate up to 2 days. Garnish with cashews, if desired.
Serves 16.
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Post by April B. on Dec 17, 2003 15:30:54 GMT -6
Christmas Coconut Cake Ingredients: 1 (18 oz.) pkg. of butter cake mix with pudding 1 (14 oz.) can of sweetened condensed milk 1 (8 1/2 oz.) can of cream of coconut 1 (15 1/4 oz.) can of crushed pineapple 1 (12 oz.) carton of thawed whipped topping 1 (12 oz.) pkg. of coconut 1 (10 oz.) jar of maraschino cherries 1 pkg. of crushed pecans Preparation: Grease and flour bottom only of 13x9 inch pan. Set aside. Prepare and bake cake mix according to package directions. Punch holes in top of warm cake with small knife. Combine condensed milk and cream of coconut, pour over warm cake; let cool. Spread pineapple over cake. Top with whipped topping. Sprinkle coconut on cake. Decorate with cherries and pecans. Cover and chill at least 8 hours. Cut into squares and serve. Keep in refrigerator.
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