Got any good holiday dessert recipes?

i want a recipe that is REALLY tasty that can impress people. something to get me into the fall mood.





nothing pumpkin.. YUCK!





but something thats like.. you know. makes you wanna eat up as your curled up by the fire and outside its really cloudy and cold








haha that sounded gay..





but yeah. any good dessert recipes?Got any good holiday dessert recipes?
mmm buttertart squares(they're canadian)


1 cup all-purpose flour


1/4 cup granulated sugar


1/2 cup butter or margarine (preferabbly unsalted)


2 eggs, lightly beaten


1 cup packed brown sugar


2 tablespoons all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon vanilla extract


Pinch of salt


1 cup raisins


1/2 cup chopped pecans (optional)





Combine 1 cup flour and sugar. Cut in the butter until the mixture resembles coarse meal. Press into an ungreased 9-inch square pan. Bake at 350 degrees F for 15 minutes.


Beat together eggs, brown sugar, 2 tablespoons flour, baking powder, vanilla extract and salt. Stir in raisins and nuts. Pour this mixture over the base. Bake at 350 degrees F for 25 minutes or until the filling is almost firm. Let cool and cut into small squares.


snickerdoodles


1 cup butter


1 1/2 cups sugar


2 large eggs


2 3/4 cups flour


2 teaspoons cream of tartar


1 teaspoon baking soda


1/4 teaspoon salt


3 tablespoons sugar


3 teaspoons cinnamon


Preheat oven to 350掳.


Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.


Combine flour, cream of tartar, baking soda and salt in a separate bowl.


Blend dry ingredients into butter mixture.


Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.


Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.


Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.


Coat by gently rolling balls of dough in the sugar mixture.


Place on chilled ungreased cookie sheet, and bake 10 minutes.


Remove from pan immediatley.Got any good holiday dessert recipes?
Chocolate Silk Pie





This recipe goes with Shortbread-Pecan Crust


2 pints heavy cream


6 ounces semisweet chocolate, roughly chopped


6 tablespoons sugar


1 1/2 tablespoons cornstarch


1/2 teaspoon vanilla extract


6 large egg yolks


2 tablespoons unsalted butter, at room temperature


1 tablespoon cocoa





In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar. Cook over medium-low heat, whisking frequently, until the chocolate melts.





In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar. Add the egg yolks and whisk. Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set). Add 2 tablespoons of the simmering chocolate mixture to the egg mixture. Whisking constantly, slowly add the egg mixture to the pan. Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes. Remove from heat. Add the vanilla and butter. Whisk until the butter melts.





Pour the filling into the crust. Place a piece of plastic wrap directly against the surface of the filling. Refrigerate for at least 3 hours and up to 48 hours. Remove the plastic wrap and sprinkle with the cocoa. With an electric mixer on medium-high, beat the remaining 1 pint of cream. Serve with the pie.





Yield: Makes 6 to 8 servings








Shortbread-Pecan Crust








1 cup (4 ounces) pecans


1/2 10-ounce box shortbread cookies (such as Lorna Doone)


6 tablespoons unsalted butter, cold, cut into pieces





Heat oven to 350掳 F.





In a food processor, pulse the pecans and cookies until crumbs form. Add the butter and pulse just until combined. Transfer the mixture to an 8- or 9-inch pie plate, pressing it evenly over the bottom and up the sides. Bake the crust until slightly darkened, 20 to 25 minutes. Transfer pie plate to a wire rack and let cool. (You can set the baked crust aside at room temperature for up 24 hours.)





Yield: Makes one 8- or 9-inch crust
Apple dumplings ala mode!!!





INGREDIENTS:


2 to 2 1/2 cup flour


2 teaspoons baking powder


1 teaspoon salt


3/4 cup shortening


1/2 cup milk


4 to 6 Granny Smith or other cooking apples, cored, peeled, and sliced


sugar, approximately 1/2 cup, for sprinkling apples


cinnamon


nutmeg


butter, cut in small pieces


.


Syrup:


2 cups sugar


1/4 teaspoon cinnamon


1/4 teaspoon nutmeg


2 cups hot water


1/4 cup margarine melted


heavy cream or ice cream, optional


PREPARATION:


Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8'; thick rectangle on a lightly floured surface; cut into 5-inch squares.


Place 3 or 4 pieces of apple on each square.


Sprinkle each with 2 teaspoons sugar and a sprinkling cinnamon and nutmeg to taste; dot with butter. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal. Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 cups hot water and 1/4 cup butter or margarine; stir to dissolve sugar. Pour syrup over dumplings. Bake at 375掳 for 35 to 45 minutes, or until golden brown. Serve hot with cream or ice cream.


Makes about 1 dozen apple dumplings.
Yummy!!





Walnut Fudge Pie





1 9-inch honey graham pie crust


1 egg white, slightly beaten


1/4 cup margarine, melted


1 cup firmly packed light brown sugar


3/4 cup all-purpose flour


1 teaspoon baking powder


1 egg


1 teaspoon vanilla extract


1 cup walnut pieces


1/4 cup heavy cream


3 1-ounce squares semisweet chocolate


Additional walnuts and whipped cream, for garnish





Brush pie crust with some egg white. Bake at 375 degrees F for 5 minutes; set aside to cool. Reduce oven temperature to 350 degrees F. In medium bowl, with electric mixer at low speed, beat margarine and brown sugar until blended. Blend in flour, baking powder, egg and vanilla; stir in walnuts. Spread in prepared crust. Bake at 350 degrees F for 30 to 35 minutes until lightly browned and set. Cool completely on wire rack. In saucepan, over low heat, heat heavy cream and chocolate until chocolate melts and mixture is smooth. Remove from heat; cool until mixture thickens. Spread chocolate mixture over cooled pie; chill until set. To serve, garnish with walnuts and whipped cream.