I love holiday sweets, treats, and desserts. It’s always fun to see what everyone brings to the annual holiday party. The below 4 holiday dessert recipes are easy to make, and fun to get the kids involved too.
- 1/2 cup firmly packed brown sugar
- 1/2 cup vegetable shortening
- 1 cup light or dark corn syrup
- 4 cups all-purpose flour
- 2 1/2 teaspoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- In a saucepan, combine brown sugar, shortening and corn syrup and heat on medium. Stir constantly until shortening is melted completely.
- Combine all of the dry ingredients in a large bowl, and then pour in the sugar mixture. Stir with a wooden spoon until all ingredients are blended. The dough should have a crumbly texture, but still hold together.
- On a floured surface, roll out the dough until it’s about 1/8″ thick.
- Cut out cookies with cutters of your desired shapes, and place on a cookie sheet lined with tin foil
- Bake for about 10 to 15 minutes, until golden brown.
- Decorate and eat.
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2/3 cup shortening
- 2 tablespoon ice water
- Combine dry ingredients in a large bowl.
- Cut shortening into small pieces and add to dry ingredients. Add 1 tablespoon of ice water at a time and mix, until the mixture sticks together. (This will require a little elbow grease and a lot of patience.)
- Once you can make the mixture into a ball, place on a floured surface and roll the dough out to a circumference approximately 1/4 larger than your pie tin.
- Put sheet of dough in tin and crimp the edges so that it just comes up to the top of the pie tin.
Pumpkin pie filling ingredients:
- 3 large eggs
- 2 cups fresh pumpkin puree or 1 15-oz can pure pumpkin
- 1/2 cup heavy whipping cream
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
Pumpkin filling directions:
- Crack eggs into a large bowl and whisk.
- Add pumpkin, cream, sugar, cinnamon, ginger, cloves and salt, and stir.
- Pour the mixture into the pie shell and bake until the filling is cooked and the crust is browned, about 45 to 55 minutes. A toothpick should come out clean
- Cool on wire rack and serve with copious amounts of whipped topping.
Perfect Chocolate Fudge
Yield: About 2 pounds
- 3 cups (18 oz.) semi-sweet chocolate chips
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- Dash salt
- ½-1 Cup chopped nuts (optional)
- 1 1/2 teaspoons vanilla extract
- LINE 8- or 9-inch pan with wax paper.
- MELT chocolate chips with sweetened condensed milk and salt in a double boiler. Remove from heat; stir in vanilla and nuts. Spread evenly in prepared pan.
- CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.
Cranberry Apple Pie
- 1 refrigerated pie pastry
- 2 cups apples, peeled, cored, and quartered
- 2 cups fresh cranberries (thawed if frozen)
- 2/3 cup sugar
- 1 tablespoon lemon juice
- 1 1/2 tablespoons flour
Crumb Topping Ingredients
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 4 tablespoons cold butter, cut into 1/4-inch pieces
- Heat the oven to 400 degrees. Line a 9-inch standard (not deep-dish) pie pan with the pastry, fluting the edge.
- Thinly slice the apples crosswise and combine them in a large bowl with the cranberries. Add the sugar, lemon juice, and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.
- Meanwhile, in a large bowl, mix the flour, sugar, and cinnamon for the topping. Add the butter, rubbing it into the dry ingredients until the mixture resembles coarse crumbs.
- After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake it for another 25 to 30 minutes, until the top is golden and the fruit thickens and bubbles around the edges. Allow the pie to cool for 2 hours before serving. Serves 8.