What would the holidays be without indulging your sweet tooth. Below are some terrific mouth-watering holiday dessert ideas.
(All recipes courtesy of allrecipes.com)
Steamed Cranberry Pudding
2 teaspoon baking soda
½ cup hot water
1 tablespoon white sugar
½ cup molasses
2 cups whole cranberries
1 ½ cups all-purpose flour
½ cup unsalted butter
½ cup heavy cream
1 teaspoon vanilla
1. Dissolve the baking soda in the hot water. Stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. Pour into a greased 6 cup steamer mold.
2. Cover the mold, and place into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for one hour before checking, but it will take about 1 ½ hours total. A toothpick inserted into the pudding should come out clean. Loosen the edges, and cool on a wire rack in the mold.
3. Make the hard sauce just before serving: Heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly until heated through and smooth.
Chocolate Almond Bark
½ cup chopped almonds
2 cups milk chocolate chips
1 tablespoon shortening
Line a 9 x 13 inch baking pan with parchment paper. Set aside. Put chopped almonds in a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in ½ the toasted almonds. Spread onto the prepared baking pan. Sprinkle with the remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.
Raspberry and Almond Shortbread Thumbprints
1 cup butter, softened
2/3 cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners’ sugar
¾ teaspoon almond extract
1 teaspoon milk
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and while sugar until smooth. Mix in ½ teaspoon almond extract. Mix in flour until the dough comes together. Roll dough into
1 ½ inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners’ sugar, ¾ teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
