Typically, desserts are the last item that is planned when putting together a holiday menu. Sometimes little thought or time go into making holiday desserts have that “WOW” factor. But with these easy and elegant holiday dessert recipes, your holiday menu will be trumped with these delicious desserts!
- 1/2 cups toasted pecans
- 6 tablespoons all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1/2 teaspoon nutmeg
- 2 tablespoons cold margarine, cut into pieces
- 1-3/4 cups pareve (non-dairy) whip
- 1 pound semisweet chocolate, broken into pieces
- 2 large egg yolks
- 1 tablespoon vanilla
Combine the pecans, flour, brown sugar, nutmeg and margarine in a food processor and pulse until the nuts are crushed and mixture is a paste. Press over the bottom and up the sides of 9 inch tart pan. Bake for 15 minutes, then remove to rack to cool.
Heat whip and chocolate over low heat, stirring until chocolate melts and mixture is smooth. Stir in egg yolks and vanilla and mix well. Cook over low heat until thick. Pour into prebaked crust and chill for at least 4 hours. Source: Aish.com
- 8 egg whites
- 2 cups sugar
- 1 1/2 tsp vinegar
- 2 pinches of salt
- 1 tsp vanilla extract
- 1 Tbsp cornstarch
- 1/2- 1 pint heavy whipping cream
- sliced strawberries (or your choice of fruit)
- Preheat oven to 250 Fahrenheit. Line a baking sheet or pan with waxed paper.
- In a bowl, beat egg whites and salt until soft peaks form.
- Add 1/2 c of sugar and beat until sugar is dissolved.
- Add the rest of the sugar by 2-3 Tbsp at a time, beating well after each addition. The mixture will be stiff. Add vanilla and vinegar, and cornstarch, mix in. You will notice how the meringue changed and it becomes glossy and smooth.
- If you are using a baking sheet covered with wax paper, spoon meringue onto the wax paper and form it into a circle or oval, but do not spread it out. It should be a couple of inches thick at least. (You can also spread the edges a bit higher, with a slight well in the center for the whipped cream.) Bake for 90 minutes, turn off the oven but leave the meringue to cool off in there. You can leave the oven door open slightly.
- Whip the cream. Do not add sugar or anything. Trust me. The meringue is very sweet.
- Wash and slice the fruit. Once the meringue is cooled off, and you are ready to serve dessert, spread whipped cream on top and arrange the fruit on top. Cut and serve!
Source: Share and Tell Blogspot
Marsala-Poached Figs over Ricotta
- 1/2 cup quartered dried figs
- 1/4 cup Marsala or port
- 2 teaspoons honey
- 1/2 cup part-skim ricotta
- 1 teaspoon sugar
- 1/8 teaspoon vanilla extract
- 1 tablespoon toasted slivered almonds
Directions: Place figs, Marsala (or port) and honey in a small saucepan. Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy. Stir together ricotta, sugar and vanilla. Divide between 2 bowls and top with the fig mixture and almonds.
Chocolate Espresso Chiffon Cake
- 8 eggs
- 4 teaspoons espresso powder or instant coffee crystals
- 3/4 cup water
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cooking oil
- 1 teaspoon vanilla
- 3 ounces bittersweet chocolate, grated
- 1/2 teaspoon cream of tartar
- 1 recipe Espresso Whipped Cream
Espresso Whip Cream Ingredients:
- 1 cup whipping cream
- 1 tablespoon sugar
- 1/2 – 1 teaspoon espresso powder or instant coffee crystals
- 1/2 teaspoon vanilla
- Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water; set aside.
- In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
- Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.
- Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.
Whip Cream Directions: In chilled bowl combine whipping cream, sugar, espresso powder or instant coffee crystals, and vanilla. Beat until soft peaks form.
Ann Martin is a writer for Dinnerware Center, which offers a line of exquisite dinnerware styles and flatware sets, such as the Reed and Barton set. Dinnerware Center even carries gorgeous Christmas ornaments. Ann is a writer for wedding-related and travel websites. When Ann is not writing, she enjoys spending time traveling.
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