Counting Down The Days

Time is running out to assemble and prepare those spectacular desserts for your Christmas table. Hopefully, you’ll find just what you need right here to make your special occasion one to remember.

Red Velvet Cheesecake
(Shared by Deanna Holaday)

Crust:
1 ½ cups of chocolate graham cracker crumbs
¼ cup butter, melted
1 Tbsp. sugar

3 (8-ounce) packages cream cheese, softened
1 ½ cups sugar
4 large eggs, lightly beaten
3 Tbsp. unsweetened cocoa
1 cup sour cream
½ cup whole buttermilk
2 tsp. vanilla extract
1 tsp. distilled white vinegar
2 (1-ounce) bottles of red food coloring
1 (3-ounce) package cream cheese softened
¼ cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
Garnish: fresh mint sprigs

Stir together graham cracker crumbs, melted butter and one tablespoon granulated sugar; press mixture into bottom of a 9-inch spring form pan.

Beat 3 (8-ounce) packages cream cheese and 1½ cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325 for 10 minutes; reduce heat to 300, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of pan before removing.

Beat remaining ingredients - 1 (3 oz.) pkg. cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of sprinform pan and garnish if desired with mint.

Southern Pecan Pie

3 eggs
1 cup sugar
1 cup light corn syrup
1 tsp. vanilla
¼ tsp. salt
2 Tbsp. melted butter or margarine
1 cup broken pecan meats
1 unbaked 9 inch pastry shell

Beat eggs slightly; add sugar and beat well. Add syrup, vanilla, salt and melted butter or margarine. Spread pecans over bottom of pastry shell and pour egg mixture over them. Bake in moderate oven at 350 degrees, for 45 minutes or until done.

Peppermint Chocolate Pudding Pie

2 cups cold milk
2 pkg. (4-serving size each) chocolate instant pudding & pie
filling
1 Graham cracker pie crust
1 cup miniature marshmallows
1 tub (8 oz.) whipped topping, thawed, divided
2 squares semi-sweet baking chocolate
¼ cup crushed candy canes

Pour cold milk into large bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1½ cups of the pudding into pie crust. Top with marshmallows. Gently stir 1½ cups of the whipped topping into remaining pudding; spoon over pie. Refrigerate 3 hours.

Meanwhile, microwave chocolate squares in small microwaveable bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet. Refrigerate until firm. Top pie with remaining whipped topping before serving. Garnish with crushed candy canes.

Holiday Cranberry Desert Cake

1 cup sugar
¾ cup butter
2 eggs, beaten
2 ¼ cup flour
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 cup buttermilk
1 cup chopped walnuts
1 cup chopped dates
1 cup whole, raw cranberries
2 Tbsp. grated orange rind
1 cup orange juice
1 cup sugar

Cream 1 cup sugar and butter. Blend in beaten eggs. Beat until smooth. Add dry ingredients alternately with buttermilk. Add nuts, dates, cranberries and orange rind. Mix well. Bake in well greased tube pan, 350 degrees, 60-65 minutes.

While cake is warm, combine 1 cup sugar and 1 cup orange juice. Carefully pour over cake. Wait at least 24 hours before cutting.

Slice and serve plain or with whipped topping, lemon or orange sauce.
Very moist and tasty.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.