What's your favorite Christmas dessert?
12-24-2013, 11:50 AM
#21
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
I can't type the whole recipe, but I can try to give you a link to it. Here goes - www.foodnetwork.com then search for Pumpkin Gooey Butter Cake If that doesn't work, just google the name of the cheesecake. Enjoy! (I did change the yellow cake mix called for, to a French vanilla cake mix because that is what I had the right size of. I did not realize that cake mixes come in different oz. sizes. I always thought that all cake mixes are the same size. I have learned something new.)
Last edited by madamekelly; 12-24-2013 at 11:56 AM.
12-24-2013, 12:11 PM
#22
Super Member
Join Date: Apr 2009
Location: Ayr, Ontario
Posts: 1,059
x
Here is my recipe. It really is a good one. Hope you enjoy it. I usually double the recipe and put it in a glass pan that is a bit bigger than a 9x13.
Our Favourite Dessert
Crust & topping:
1 package chocolate wafers (2 cups) crushed into crumbs
¼ cup melted butter
Mix together and place ¾ of the mixture in the bottom of a 9x9 pan, press down a little. Save the rest for the top.
Filling:
1 cup milk
3 eggs, separated
½ cup white sugar
1 envelope (1 tbsp) unflavoured gelatin
½ cup cold water
½ pint whipping cream
Vanilla
In a small bowl, stir the gelatin into the water and let sit while preparing the milk. In a small saucepan, scald milk (it gets steamy and begins to form a skin). Add ½ cup sugar. Beat the egg yolks slightly and add to milk, stirring well. Cook stirring, until the custard coats a spoon. Add the gelatin mixture to the hot milk and stir, continue to cook 1 minute over a medium/low heat. Remove from heat and let cool. I put the pan in the sink with cold water to speed up cooling. Add vanilla. Beat egg whites stiff. Whip cream until stiff. Fold egg whites and cream together slightly with a whisk. Strain egg mixture over egg white/cream mixture. Fold together. I find a whisk does the job well. Pour over crumb crust. Sprinkle with reserved crumbs. Cool in fridge until set.
Every year I have to make what our family refers to as 'our favourite'. It is a 1960's ice box dessert made with chocolate cookie crumb crust and a custardy whipped cream filling- light and not sweet. My Mom made it every year and now it is my turn. I think of her as I am working in the kitchen, and remember Christmases past. I can give you the recipe if you like.
Our Favourite Dessert
Crust & topping:
1 package chocolate wafers (2 cups) crushed into crumbs
¼ cup melted butter
Mix together and place ¾ of the mixture in the bottom of a 9x9 pan, press down a little. Save the rest for the top.
Filling:
1 cup milk
3 eggs, separated
½ cup white sugar
1 envelope (1 tbsp) unflavoured gelatin
½ cup cold water
½ pint whipping cream
Vanilla
In a small bowl, stir the gelatin into the water and let sit while preparing the milk. In a small saucepan, scald milk (it gets steamy and begins to form a skin). Add ½ cup sugar. Beat the egg yolks slightly and add to milk, stirring well. Cook stirring, until the custard coats a spoon. Add the gelatin mixture to the hot milk and stir, continue to cook 1 minute over a medium/low heat. Remove from heat and let cool. I put the pan in the sink with cold water to speed up cooling. Add vanilla. Beat egg whites stiff. Whip cream until stiff. Fold egg whites and cream together slightly with a whisk. Strain egg mixture over egg white/cream mixture. Fold together. I find a whisk does the job well. Pour over crumb crust. Sprinkle with reserved crumbs. Cool in fridge until set.
12-24-2013, 01:03 PM
#24
Super Member
Join Date: Sep 2008
Location: West New York, New Jersey
Posts: 1,673
My contribution to Christmas Eve is "Barbara dessert", a kind of trifle always requested by Barb, my Godson's wife. Using a trifle dish or other deep bowl, preferably clear glass, layer cut up brownies or chocolate cake; pudding, chocolate or vanilla, your choice (I use sugar free/fat free instant); ground up peanut butter cups (or a different candy of your choice); Cool Whip (low fat version). Start again with the cake layer, keep going, end up with cool whip on top, sprinkle some Christmas sprinkles or leftover chopped peanut butter cups if you want to. This is all very casual and can be varied according to your likes or dislikes. IT's always a popular addition to the dessert table at a time when every minute counts.
Merry Christmas! Happy Healthy New Year!
Merry Christmas! Happy Healthy New Year!
12-24-2013, 04:27 PM
#25
Super Member
Join Date: Aug 2010
Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
Posts: 8,562
Jan in VA
12-24-2013, 04:49 PM
#26
Super Member
Join Date: Aug 2010
Location: N.E. England
Posts: 1,171
We always have Christmas pudding served with either cream or custard. I always make an alternative 'cos not everyone likes it. This year it is chocolate profiteroles requested by my DGD but I make different every year including sticky toffee pudding, banoffee cheesecake and trifle.
12-25-2013, 11:54 AM
#28
Senior Member
Join Date: Nov 2011
Posts: 368
Easy for me. Pecan pie with whipped cream. YUMMY. I eat it once a year and get a belly ache because it's so rich and I have a hard time with nuts. Does that stop me? No way!!! Every year DH reminds me that I'll pay for my indulgence, but I do it anyway with hot coffee. Take my time and savor every bite. Perfection.
12-25-2013, 01:25 PM
#29
Super Member
Join Date: May 2011
Location: Folsom, CA
Posts: 1,548
Would love it. Not sweet would be great.
Every year I have to make what our family refers to as 'our favourite'. It is a 1960's ice box dessert made with chocolate cookie crumb crust and a custardy whipped cream filling- light and not sweet. My Mom made it every year and now it is my turn. I think of her as I am working in the kitchen, and remember Christmases past. I can give you the recipe if you like.
12-25-2013, 01:29 PM
#30
Super Member
Join Date: May 2011
Location: Folsom, CA
Posts: 1,548
Yum, Thanks for sharing. I will have to try it.
x
Here is my recipe. It really is a good one. Hope you enjoy it. I usually double the recipe and put it in a glass pan that is a bit bigger than a 9x13.
Our Favourite Dessert
Crust & topping:
1 package chocolate wafers (2 cups) crushed into crumbs
¼ cup melted butter
Mix together and place ¾ of the mixture in the bottom of a 9x9 pan, press down a little. Save the rest for the top.
Filling:
1 cup milk
3 eggs, separated
½ cup white sugar
1 envelope (1 tbsp) unflavoured gelatin
½ cup cold water
½ pint whipping cream
Vanilla
In a small bowl, stir the gelatin into the water and let sit while preparing the milk. In a small saucepan, scald milk (it gets steamy and begins to form a skin). Add ½ cup sugar. Beat the egg yolks slightly and add to milk, stirring well. Cook stirring, until the custard coats a spoon. Add the gelatin mixture to the hot milk and stir, continue to cook 1 minute over a medium/low heat. Remove from heat and let cool. I put the pan in the sink with cold water to speed up cooling. Add vanilla. Beat egg whites stiff. Whip cream until stiff. Fold egg whites and cream together slightly with a whisk. Strain egg mixture over egg white/cream mixture. Fold together. I find a whisk does the job well. Pour over crumb crust. Sprinkle with reserved crumbs. Cool in fridge until set.
Here is my recipe. It really is a good one. Hope you enjoy it. I usually double the recipe and put it in a glass pan that is a bit bigger than a 9x13.
Our Favourite Dessert
Crust & topping:
1 package chocolate wafers (2 cups) crushed into crumbs
¼ cup melted butter
Mix together and place ¾ of the mixture in the bottom of a 9x9 pan, press down a little. Save the rest for the top.
Filling:
1 cup milk
3 eggs, separated
½ cup white sugar
1 envelope (1 tbsp) unflavoured gelatin
½ cup cold water
½ pint whipping cream
Vanilla
In a small bowl, stir the gelatin into the water and let sit while preparing the milk. In a small saucepan, scald milk (it gets steamy and begins to form a skin). Add ½ cup sugar. Beat the egg yolks slightly and add to milk, stirring well. Cook stirring, until the custard coats a spoon. Add the gelatin mixture to the hot milk and stir, continue to cook 1 minute over a medium/low heat. Remove from heat and let cool. I put the pan in the sink with cold water to speed up cooling. Add vanilla. Beat egg whites stiff. Whip cream until stiff. Fold egg whites and cream together slightly with a whisk. Strain egg mixture over egg white/cream mixture. Fold together. I find a whisk does the job well. Pour over crumb crust. Sprinkle with reserved crumbs. Cool in fridge until set.
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