What are some good Christmas desserts?

I am making a dessert for Christmas. I would like to avoid cookies, and things with fruits. Nuts are fine though. Please help!



Best Answer will be awarded to the recipe that sounds the best!



What are some good Christmas desserts?make some brownies and some pumkin rollovers What are some good Christmas desserts?
Tree Bark: Pepper Mint, buter, u can probably figure out how they goo to getteter What are some good Christmas desserts?Peppermint Bark!



Ingredients



* 12 oz. of high-quality white chocolate chips or dark chocolate chips

* 5 regular sized candy canes, crushed up

* 1/2 teaspoon of peppermint extract



Method



1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint extract and stir.



2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.



3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.

or



Chocolate Turtle Brownies

Ingredients:



* 2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels, divided

* 1/2 cup butter or margarine, ( 1 stick) cut into pieces

* 3 large eggs

* 1 1/4 cups all-purpose flour

* 1 cup granulated sugar

* 1/4 teaspoon baking soda

* 1 teaspoon vanilla extract

* 1/2 cup chopped walnuts

* 12 caramels

* 1 tablespoon milk



Directions:

PREHEAT oven to 350掳 F. Grease 13 x 9-inch baking pan.



MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat; stir in eggs. Add flour, sugar, baking soda and vanilla extract; stir well.



SPREAD batter into prepared baking pan; sprinkle with remaining morsels and walnuts.



BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.



MICROWAVE caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 15-second intervals, stirring until melted. Drizzle over warm brownies. Cool in pan on wire rack.What are some good Christmas desserts?
Try looking on bettycrocker.com. they always have a list of holiday selections.What are some good Christmas desserts?Why not checkout your local library? They have tons of cookbooks and sure you will find a holiday one. Also could do a web search.
Cherry Cheesecake, Make a nice cherry cheesecake and when serving, drizzle some melted chocolate on the plate and put the piece of cheesecake on top. then lightly drizzle more chocolate on top. Pretty!What are some good Christmas desserts?
Chocolate Brandy Dessert

3 Eggs, separated

175 Gram Plain chocolate, melted (6 oz)

3 Tablespoon Brandy

6 Trifle sponges

150 ml Whipping cream, whipped ( 1/4 pint)

Method

Cream the egg yolks with the chocolate and brandy. Whisk the egg whites until stiff, fold into the chocolate mixture.



Cut each sponge into 3 thin slices. Cover the base of a glass bowl with sponge, pour over some chocolate mixture, repeat the layers finishing with the chocolate mixture. Chill well. Decorate with cream.


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What are some good Christmas desserts?
Special-Occasion Orange Layer Cake



This is a delicious and impressive four-layer cake for birthdays and other special occasions.



Vegetable cooking spray

2陆 cups sifted cake flour

2录 tsp baking powder

录4 tsp salt

录 cup plain nonfat yogurt

录 cup vegetable oil

2 Tbsp. grated orange rind (about 6 oranges)

2 tsp. real la extract

2 tsp. real e extract

1 large egg yolk

1陆 cups sugar, divided

3/4 cup warm low-fat milk (95潞 to 100潞)

4 large egg whites

Apricot-Mousse Filling (recipe follows)

Orange Buttercream Frosting (recipe follows)



Coat bottoms of 2 (8- or 9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.

Sift together 2 1/2 cups flour, baking powder, and salt; set aside. Combine yogurt and next 5 ingredients (yogurt through egg yolk) in a large bowl; beat at medium speed of a mixer until blended. Add 1 cup sugar, and beat well. Gradually add the milk, beating at medium-low speed 2 minutes or until sugar dissolves.



Beat egg whites (at room temperature) at high speed until foamy. Gradually add the remaining 1/2 cup sugar, beating mixture until stiff peaks begin to form. Add the flour mixture and egg white mixture alternately to the yogurt mixture, beating at low speed.



Pour the batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 375掳 for 10 minutes. Reduce oven temperature to 350掳, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cool completely.



Slice the cake layers in half horizontally. To slice the cake layers evenly, insert toothpicks around the outside, marking the middle. Using a serrated knife, slice the cake about 2 inches, using the toothpicks as a guide. Wrap a long piece of dental floss around edge through cut; tie floss once. Slowly tighten the floss - it will make a clean, even cut through the cake, dividing it in half. Place one layer, cut side up, on a serving plate. Spread 2/3 cup Apricot-Orange Filling over cake to within 1/2 inch of edge. Repeat procedure with remaining cake layers and filling. Frost sides and top of cake with Orange Buttercream Frosting.



Note: Don't coat the sides of the cake pans with cooking spray. The cake needs to cling to the sides as it bakes, which allows it to rise higher and gives it a smoother crust.



Note: When separating the eggs, do them one at a time into a custard cup, and pour the whites into your mixing bowl. This prevents you from having to start over if some yolk happens to get into the whites. Eggs are easier to separate right out of the refrigerator; however, for better volume, let them come to room temperature before beating.



Note: Wrap cooled cake in heavy-duty plastic wrap, dusted with flour, and then in heavy-duty aluminum foil. Refrigerate up to 2 days or freeze up to 2 weeks. (To thaw, place the wrapped cake in refrigerator overnight.)



Note: To slice the cake in half evenly, insert toothpicks around the outside, marking the middle. Using a serrated knife, slice the cake about 2 inches, using the toothpicks as a guide. Wrap a long piece of dental floss around edge through cut; tie floss once. Slowly tighten the floss - it will make a clean, even cut through the cake, dividing it in half.



High Altitude Adjustment: Beat egg whites to soft peaks instead of stiff peaks.



Yield: 20 servings (serving size: 1 slice)



NUTRITION PER SERVING:

CALORIES 326(19% from fat); FAT 7g (sat 1.4g,mono 2.5g,poly 2.5g); PROTEIN 2.9g; CHOLESTEROL 12mg; CALCIUM 53mg; SODIUM 103mg; FIBER 0.2g; IRON 1.3mg; CARBOHYDRATE 63.8g



Apricot Mousse Filling

4 1/2 cups fresh orange juice, divided

4 cups dried whole apricots (about 16 ounces)

4 envelopes unflavored gelatin

4 large egg whites

3 cups sugar

1/2 cup water

4 teaspoons light-colored corn syrup

2 teaspoons vanilla extract



Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until apricots are tender.

Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender.



Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute. Cook over low heat 10 minutes, stirring until gelatin dissolves. Add gelatin mixture to apricot mixture in blender, and process until smooth. Add to the apricot mixture in bowl, stirring until well-blended. Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. (If m
Make a pie version of a mince pie and serve it with vanilla ice cream =]