Holiday Desserts-Blogmas

What is a holiday meal without the promise of pies and delicious desserts after? I’m providing another list of recipes from another one of my favorite old recipe books. Southern Living, 1985 Annual Recipes

Let’s get cooking/baking!

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ITALIAN SESAME COOKIES

1 cup butter or margarine, softened
1 cup sugar
3 egg yolks
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
Sesame seeds

Cream butter and sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.

Combine flour, baking powder, cinnamon, and salt; add to creamed mixture, mixing well. Shape a heaping teaspoon of dough into a 2 1/2-inch-long cookie; repeat with remaining dough. Lightly roll each cookie in sesame seeds; place about 2 inches apart on ungreased cookie sheets. Bake at 400° for 8 minutes or until cookies are lightly browned. Cool on wire racks.

Yield: about 5 dozen

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SWEEDISH ALMOND COOKIES

½ cup shortening
½ cup butter or margarine, softened
1 cup sifted powdered sugar
½ teaspoon salt
2 cups all-purpose flour
1 tablespoon water
1 tablespoon vanilla extract
1 ¼ cups finely chopped almonds
Additional sifted powdered sugar

Cream shortening and butter until light and fluffy. Add 1 cup powdered sugar and salt; mix well. Add flour, water, vanilla, and almonds, stirring well. Shape dough into 1-inch balls; place on ungreased cookie sheets. Slightly flatten each cookie; bake at 350° for 15 minutes. Remove from cookie sheets, and roll in additional powdered sugar.

Yield: about 3 dozen.

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CRANBERRIES JUBILEE

1 cup sugar
1 cup water
1/8 teaspoon ground cinnamon
2 cups fresh cranberries
1/3 cup chopped pecans
3 tablespoons rum
Vanilla ice cream

Combine sugar, water, and cinnamon in a saucepan. Bring mixture to a boil, stirring occasionally; boil 5 minutes. Add cranberries, and return to a boil; cook 5 minutes, stirring occasionally. Stir in pecans. Remove from heat.

Heat rum in a saucepan just long enough to produce fumes (do not boil); remove mixture from heat, ignite, and pour over cranberries. When flames die down, spoon over ice cream.

Yield: 4 to 6 servings

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FLAMING CHRISTMAS PUDDING

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
1 ½ cups cranberries
1 cup peeled, chopped cooking apple
1 cup light molasses
1 cup cold water
1 ½ cups finely chopped suet
3 candied red cherry halves
3 orange rind strips tied into bows
1/3 cup brandy
Brandied Hard Sauce

Combine flour, soda, salt, water, and suet; add to dry ingredients, stirring well. Spoon mixture into a well-buttered 10-cup steamed pudding mold; cover pudding with aluminum foil, and place lid securely in place.

Place mold on a shallow rack in a large, deep kettle with enough boiling water to come halfway up mold. Cover kettle. Steam pudding 3 hours in continuously boiling water. (Replace water as needed.)

Unmold pudding onto serving plate, and allow to cool slightly. Decorate pudding with candied cherries and orange rind bows, as desired.

Heat brandy in a small saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over pudding. When flames die down, slice and serve with Brandied Hard Sauce. (Pudding will flame whether warm or at room temperature.)

Yield: 8 to 10 servings.

Brandied Hard Sauce:

½ cup butter or margarine, softened
1 cup sifted powdered sugar
2 to 3 tablespoons brandy

Combine softened butter, sugar, and brandy; beat until mixture is smooth and fluffy.

Yield: 3/4 cup

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SANTA’S WHISKERS

1 cup butter or margarine, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¾ cup chopped red and green candied cherries
½ cup chopped pecans
¾ cup flaked coconut

Cream butter; gradually add sugar, beating until light and fluffy. Add milk and vanilla; beating until smooth. Stir in remaining ingredients except coconut. Shape dough into two (8- x 2-inch) cylinders; roll each in coconut. Cover and chill 3 to 4 hours; cut into 1/4-inch-thick slices. Place on ungreased cookie sheets; bake at 375° for 12 to 14 minutes. Cool on wire racks.

Yield: about 4 1/2 dozen.

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HEAVENLY DELIGHTS

½ cup butter or margarine, softened
½ cup shortening
2/3 cup sifted powdered sugar
1 teaspoon vanilla extract
1 teaspoon orange extract
2 cups all-purpose flour
½ cup chopped pecans
Sifted Powdered Sugar

Cream butter and shortening; gradually add 2/3 cup sugar and flavorings, beating until light and fluffy. Gradually add flour; beat well. Stir in pecans. Shape into 1-inch balls; place on ungreased cookie sheets. Bake at 350° for 20 minutes. Remove immediately from cookie sheets, and roll in powdered sugar. Cool and roll again in powdered sugar.

Yield: about 3 1/2 dozen.

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PECAN CRESCENT COOKIES

½ cup shortening
½ cup butter or margarine, softened
¼ cup plus 2 tablespoons sifted powdered sugar
1 tablespoon water
2 cups all-purpose flour
Pinch of salt
1 teaspoon vanilla extract
1 cup chopped pecans

Cream shortening and butter; gradually add sugar, beating until light and fluffy. Add water, beating well. Combine flour and salt; add to creamed mixture, stirring well. Stir in vanilla and pecans.

Shape dough into 1 1/2-inch crescents. Place on lightly greased cookie sheets. Bake at 325° for 17 to 20 minutes.

Yield: 3 dozen.

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CHOCOLATE CREAM ROLL

Vegetable cooking spray
½ cup sifted cake flour
3 tablespoons cocoa
¾ teaspoon baking powder
3 egg yolks
¼ cup sugar
2 tablespoons skim milk
4 egg whites
1/8 teaspoon salt
3 tablespoons sugar
1 (1.25-ounce) envelope whipped topping mix
½ cup skim milk
¾ teaspoon instant coffee powder
½ teaspoon vanilla extract
1 tablespoon powdered sugar
Fresh Strawberries (optional)
Seedless green grapes (optional)

Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray, and line with waxed paper. Coat waxed paper with cooking spray; set aside.

Sift together flour, cocoa, and baking powder; set aside.

Beat egg yolks at high speed of an electric mixer until thick. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time; add 2 tablespoons skim milk, beating well. Fold in flour mixture.

Beat egg whites (at room temperature) and salt until foamy; gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until peaks are stiff, but not dry. Fold egg whites into chocolate mixture. Spread butter evenly in prepared pan. Bake at 375° for 10 to 12 minutes.

Immediately loosen cake from sides of pan, and turn out onto a towel. Peel off waxed paper. Starting at short side, roll up cake and towel together. Place seam side down on a wire rack, and cool completely.

Combine whipped topping mix, 1/2 cup skim milk, coffee powder, and vanilla in a deep, narrow-bottom bowl. Whip at high speed of an electric mixer about 4 minutes or until topping is light and fluffy. Unroll cake, and remove towel. Spread cake with whipped topping mixture, and reroll. Place on serving plate, seam side down. Chill 3 to 4 hours. To serve, sift 1 tablespoon powdered sugar over top. Garnish with strawberries and grapes, if desired.

Yield: 12 servings (about 95 calories per serving without garnish).

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CRANBERRY-RAISIN PIE

Pastry for double-crust 9-inch pie
1 ½ cups cranberries, chopped
¾ cup raisins, chopped
1 cup sugar
1 ½ tablespoons all-purpose flour
½ cup water
1 ½ tablespoons butter or margarine
1 ½ teaspoons vanilla extract

Line a 9-inch pieplate with half of pastry; set aside. Chill remaining pastry.

Combine cranberries, raisins, sugar, flour, and water in a medium saucepan; cook over medium heat, stirring occassionally, until mixture thickens. Remove from heat; stir in butter and vanilla. Spoon into prepared pastry shell.

Roll out remaining pastry to 1/8-inch thickness; cut into 1/2-inch strips. Arrange pastry strips in lattice design over filing. Bake at 425° for 25 minutes. (Cover edges of pie with aluminum foil to prevent overbrowning, if necessary.)

Yield: one 9-inch pie

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SPANISH FLAN

½ cup sugar
2/3 cup sugar
6 eggs, beaten
3 cups milk
1 teaspoon vanilla extract
¼ teaspoon salt

Sprinkle 1/2 cup sugar evenly in a heavy skillet; place over low heat. Caramelize sugar by stirring often until it melts and is lightly golden. Quickly pour syrup into a 10-inch flan pan; tilt pan to evenly coat the bottom. Set aside.

Combine remaining ingredients in a mixing bowl; beat well. Pour over caramelized sugar in flan pan. Place pan a large baking dish; pour hot water into baking dish to a depth of 1 inch.

Bake at 325° for 30 minutes or until a knife inserted near center comes out clean. Remove flan pan from water; cool. Chill thoroughly. Unmold onto serving platter.

Yield: 8 to 10 servings.

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Ruth Anne Garcia

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