A festive Cake/dessert recipe - but not mince pies or Christmas cake- any ideas?

Panetonne Bread and Butter Pudding





Fab festive desert:





Use a good quality fruity bought panetonne, slice it and spread a little butter on some of the slices, put it in nice layers in an oven proof dish (I like to cut triangles and overlap them) then pour a couple of beaten eggs mixed with cream over the top. Put a dish on top and weigh it down. Leave it for a while to settle and then take the dish off, dot more butter over the top and cook in a medium to hot oven (depending on what else you're cooking) for 40 mins or so until it looks nice and golden and set. You can sift some icing sugar over the top if you like. Allow to cool slightly and enjoy...A festive Cake/dessert recipe - but not mince pies or Christmas cake- any ideas?
Make shortbread or other rolled biscuit (cookie) dough and cut out similar stars in increasing sizes (you can buy special sets of cutters). Stick together into a biscuit tree with icing.A festive Cake/dessert recipe - but not mince pies or Christmas cake- any ideas?
Panettone





Almost every region in Italy has its own Christmas cake, but this Milanese specialty is by far the the most famous and most difficult to make. Panettone is available both in a high, dome-shaped or flat version. Natural yeast (that is, leavened dough) is essential to making a real panettone, because if the cake is made directly from brewer's yeast, its flavor is less delicate. Besides, the process of letting the dough rise must be carried out according to very specific instructions so that the result has a soft and airy texture. In any case, rising time depends on many factors: room temperature, the season, the length of the mixing process, etc. The timing given in the recipe can therefore only be approximate.





1 oz. baker's yeast


3 oz. flour


2 cups flour


7 tbs. sugar


1 whole egg


5 egg yolks


salt


1/2 cup melted butter


6 tbs. raisins, soaked and squeezed


2 oz. candied orange and lemon peel, diced


1 1/2 tbs. butter





Mix the yeast with the flour and as much water as necessary for the dough to be elastic. Wrap in a towel and put into a warm draft-free place (an unlit oven, for example) until doubled in size (it should take approx. 30 mins) and the surface is uneven. Make a small fontana with 4 tbs. flour. Crumble the dough cake on top of it, add 1/2 cup warm water and knead until the dough is elastic. Let rise in a warm place for 3 hours.


Punch down the dough, and then, knead in another 4 tbs. flour, with as much warm water as necessary. Place the dough in a warm place to rise for 2 hours. Combine the sugar, the whole egg and the yolks. Mix well and cook in a double boiler for a few minutes, beating the mixture with a whisk so that it becomes light and airy. Let cool.





Make another fontana with the remaining flour. Put in a pinch of salt, the risen dough, the butter and the egg mixture into the middle. Knead energetically for 20 mins. When the dough is smooth and elastic, add the raisins and candied peel. Grease and flour a sheet of waxed paper and place the dough in the center. Make a ring around it with a rectangular piece of cardboard and let rise in a warm place for at least 6 hours or until the dough has doubled in size.





Cut a cross on top of the cake with a sharp knife and put 1 tbs. butter in the middle. Cook the panettone in a pre-heated 400潞F oven for 40-45 mins. The cake is ready when a skewer inserted in the center comes out dry.
Vanilla-Berry Trifle





1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


40 NILLA Wafers, divided


3-1/2 cups cold milk


2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling


2 cups mixed berries (sliced strawberries, raspberries and blueberries)





SPOON whipped topping into 2-1/2-qt. trifle bowl or clear glass serving bowl. Using back of spoon, spread whipped topping onto bottom and up side of bowl. Gently press 16 of the wafers into whipped topping around side of bowl.


POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding evenly into prepared bowl; top with layers of half each of the remaining wafers and berries. Repeat layers; cover.


REFRIGERATE at least 3 hours or until wafers begin to soften. Store leftover trifle in refrigerator.








Mini Jello Trifle Bites





2 cups boiling water


2 pkg. (4-serving size each) JELL-O Brand Raspberry Flavor Sugar Free Low Calorie Gelatin


3 slices (3/4-inch thick each) fat free pound cake, cut into 24 cubes


1 pkg. (8 oz. ) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened


1 cup powdered sugar


1 cup thawed COOL WHIP LITE Whipped Topping


1 tsp. grated lemon peel





PLACE foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 min. until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.


BEAT cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended.


FILL pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.








I also make my own festive cake. It is a Jello cake. Bake one white cake according to directions. When cake is cooled poke holes all over with a fork. Being careful not to tear up the cake as you go. Use a large box of your favorite flavor Jello (I use strawberry, it's pretty and delicious). Mix the jello packet with 1 1/2 cups HOT water then pour over top of the cake. Refrigerate to cool and ';frost'; with Cool Whip just before cutting/serving. This one is always a hit at my house. Good luck!
got this from good food! gonna make it this crimbo.





Make 6 ice cream balls (good quality ice dream, vanilla) then place them on a tray and stick in the freezer until really hard.





Then get a good hand full of Xmas pudding, place in between 2 sheets of cling film and roll out until thin (make sure there are no holes) do this six times too.





wrap the pudding around the hard ice cream balls and make sure the ice cream is completely covered. Then place back into the freezer until hard.





Get some ready made filo pastry, then wrap one sheet, then another round the Christmas pudding balls, sealing at the top with some melted butter.





When all 6 of your parcels are ready, put them back in the freezer (they can stay there for about a month).





Then when ready to cook them, turn your oven to the hottest temp it will go, place the parcels on a non stick tray and bake for 8 - 10 mins until the pastry is golden and the pudding is cooked!





Then serve!
alcohol cake
A Yule Log - chocolate swiss roll, filled with cream or chestnut puree, covered with chocolate fudge icing - use a fork to make it look like the bark of a log - sprinkle with icing sugar (snow).





Or a Trifle.
a Jello Poke cake with red %26amp; green jello..... It's very moist and festive looking. Yummy!





1 duncan hines white cake mix


1 (3 ounce) box strawberry Jell-O gelatin dessert (or any flavor)


1 3/4 cups boiling water


1 (3 1/2 ounce) box instant vanilla pudding


1 Cool Whip


fresh strawberries, garnish





Bake cake according to package directions in 13 x 9 pan (use all egg whites).


Cool awhile.


Dissolve jello in boiling water.


Poke holes all over cake with large utility fork.


Spoon jello evenly over cake.


Refrigerate at least a couple of hours.


Prepare pudding as directed on package for pudding.


Chill awhile.


Spread pudding evenly over cake.


Chill.


Spread Cool Whip over top of cake and garnish with strawberries.
Get a plain sponge and cover it with icing and make it festive by putting on cake decorations


OR


Chocolate Log
Peppermint Pinwheel Pie





1/2 package (15 ounces) refrigerated pie crusts (1 crust)


6 small candy canes (about 1/4 cup crushed)


3/4 cup semi-sweet chocolate morsels


1 package (8 ounces) cream cheese, softened


1 container (12 ounces) frozen whipped topping, thawed, divided


1/2 cup milk


1/2 teaspoon peppermint extract


3-4 drops red food coloring (optional)


1 package (3.3 ounces) white chocolate instant pudding and pie filling





1. Preheat oven to 425掳F. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 11 1/2-inch circle. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.





2. Place candy canes in resealable plastic food storage bag; crush. Cut 8-inch circle of Parchment Paper; set aside. Place chocolate in small micro-cooker. Microwave, uncovered, on HIGH 1 minute, stirring after each 20-second interval until chocolate is melted and smooth. Spread half of the chocolate over bottom and halfway up sides of crust; set aside.





3. Pour remaining chocolate onto parchment paper circle. Immediately spread chocolate into a 6-inch circle. Sprinkle crushed candy over chocolate, pressing lightly into chocolate. Place parchment circle on a chilled platter for 1-2 minutes or until chocolate is set and surface is dry to the touch. (Or, place chocolate on cutting board and refrigerate 15 minutes.) Do not allow chocolate to cool too long or it will crack when cut. Remove parchment from platter and place on cutting board. Cut chocolate circle into 12 even wedges; chill on parchment until set.





4. In a bowl, microwave cream cheese on HIGH 30 seconds until softened; whisk until smooth. Fill a decorator with 1 cup of the whipped topping; set aside for garnish. Add remaining whipped topping, milk, peppermint extract and food coloring to batter bowl; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly using Large Spreader.





5. Pipe 12 rosettes around edge of pie. To remove chocolate from parchment, slide large spreader between chocolate and parchment, gently separating triangles. Place one triangle, with point toward center, against each rosette. Chill 30 minutes. Slice and serve.





Gingerbread Yule Log





3 eggs, separated


1/2 cup molasses


1 tablespoon butter or margarine, melted


1/4 cup sugar


1 cup all-purpose flour


3/4 teaspoon baking soda


3/4 teaspoon baking powder


1/2 teaspoon cloves


1/2 teaspoon ginger


1/2 teaspoon ground cinnamon


1/8 teaspoon salt


1 1/2 cups whipping cream


1/3 cup confectioners' sugar


1 teaspoon ground cinnamon


1 teaspoon vanilla extract


1/4 teaspoon ground cloves





In a mixing bowl, beat yolks on high until thickened, about 3 minutes. Beat in molasses and butter.





In another bowl, beat whites until foamy; gradually add sugar, beating until soft peaks form.





Fold into yolk mixture. Combine dry ingredients; gently fold into egg mixture until well mixed.





Line a greased 15x1Ox1 in. baking pan with waxed paper; grease and flour paper. Spread batter into pan.





Bake at 375F for 9-12 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on a wire rack





Meanwhile, beat the cream, sugar, cinnamon, vanilla and cloves in a mixing bowl until soft peaks form. Unroll cake; spread with half the filling. Roll up. Spread remaining filling over cake. Sprinkle with cinnamon if desired.





Yield: 10 servings.





Eggnog Cream Puffs





1 cup water


1/2 cup butter or margarine


1 cup all purpose flour


4 eggs


eggnog cream (below)


powdered sugar





Heat oven to 400F. Heat water and butter to rolling boil in 2-1/2 qt saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.





Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35-40 minutes or until puffed and golden. Cool away from draft.





Cut off tops of puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.





Makes 10-12 creampuffs.





Eggnog Cream:


1 pkg (4 serving size) vanilla instant pudding and pie filling mix


1 cup milk


1 tsp ground nutmeg


1 tsp rum extract


1/4 tsp ground ginger


2 cups whipping (heavy) cream





Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1-2 minutes or until smooth. Add cream. Beat on high speed 1-2 minutes or until soft peaks form.
Pumpkin Gingerbread Trifle RecipE





2 (14-ounce) packages gingerbread mix


1 (5.1-ounce) package cook-and-serve vanilla pudding mix


1 (30-ounce) can pumpkin pie filling


1/2 cup packed brown sugar


1/3 teaspoon ground cardamom or cinnamon


1 (12-ounce) container frozen whipped topping


1/2 cup gingersnaps, optional





Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.





TURTLE CHEESECAKE


INGREDIENTS


2 cups vanilla wafer crumbs


6 tablespoons unsalted butter


14 ounces individually wrapped caramels, unwrapped


1 (5 ounce) can evaporated milk


1 cup chopped pecans


3 (8 ounce) packages cream cheese


1/2 cup white sugar


1 1/2 teaspoons vanilla extract


2 eggs


1/2 cup semisweet chocolate chips


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.


Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.


Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.


In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.


In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.


Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.





EGGNOG CHEESECAKE


INGREDIENTS


1 cup graham cracker crumbs


2 tablespoons white sugar


3 tablespoons melted butter


3 (8 ounce) packages cream cheese, softened


1 cup white sugar


3 tablespoons all-purpose flour


3/4 cup eggnog


2 eggs


2 tablespoons rum


1 pinch ground nutmeg


DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.


Bake in preheated oven for 10 minutes. Place on a wire rack to cool.


Preheat oven to 425 degrees F (220 degrees C).


In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.


Bake in preheated oven for 10 minutes.


Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Eggnog pie, Caramel apple pie, apple pie, eggnog cake, pumpkin pie. Check out my most recent answers, and you'll find an apple pie recipe or two.


Pumpkin Eggnog Pie


Always welcome duing the holiday season, and all during the autumn and winter.





1 9inch pie


55 min 15 min prep


1 9'; unbaked pie shell


1 (16 ounce) can pumpkin


1 1/2 cups prepared eggnog


2 eggs


1/2 cup sugar


1 teaspoon cinnamon


1/2 teaspoon salt


1/4 teaspoon ginger


1/4 teaspoon cloves


1 teaspoon vanilla extract


sweetened whipped cream





Preheat oven to 425 degrees F.


In large mixing bowl, combine all ingredients except pastry shell; mix well; pour into pie shell.


Bake at 425 degrees F for 15 minutes.


Reduce oven temperature to 350 degrees F; bake for 30-45 minutes longer or until knife inserted into custard is removed clean.


Remove from oven and cool.


Serve topped with sweetened whipped cream.


S'more Cheesecake








Recipe Rating:





Prep Time: 30 min


Total Time: 5 hr 25 min


Makes: 16 servings

















10 HONEY MAID Honey Grahams, divided


3/4 cup plus 3 Tbsp. sugar


3 Tbsp. butter or margarine, melted


3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


1 tsp. vanilla


3 eggs


2 cups JET-PUFFED Miniature Marshmallows, divided


1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks, divided











PREHEAT oven to 325掳F if using a silver 9-inch springform pan (or to 300掳F if using a dark nonstick 9-inch springform pan). Coarsely chop 2 of the grahams; set aside for later use. Finely crush remaining 8 grahams. Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min. Cool.


MEANWHILE, beat cream cheese, remaining 3/4 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1 cup each of the marshmallows and chocolate chunks. Pour over crust. Sprinkle with reserved chopped grahams, remaining 1/2 cup chocolate chunks and remaining 1 cup marshmallows.


BAKE 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.


























Enjoy a serving of this rich and indulgent treat on special occasions. It's sure to be a hit with your family and friends alike!
Jelly roll


http://www.foodnetwork.com/food/recipes/鈥?/a>





Buche de Noel


http://www.foodnetwork.com/food/recipes/鈥?/a>





Platters of mixed christmas cookies are always a hit


http://www.foodnetwork.com/food/12_days_鈥?/a>
Black forest delight





1 pkg. (2-layer size) devil's food cake mix


1 cup boiling water


1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin


1/4 cup cold water


2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream


2/3 cup powdered sugar


1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed


1/3 cup drained maraschino cherries, divided


1 square BAKER'S Semi-Sweet Baking Chocolate, melted











PREPARE and bake cake mix as directed on package in two 8- or 9-inch round layers. Run knife or metal spatula around sides of pans to loosen cake layers. Cool 15 min.


STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cake layers with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.


MIX sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixture. Drizzle with melted chocolate; garnish with reserved cherries.





Chocolate candy cane cake





1 pkg. (2-layer size) chocolate cake mix


1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding %26amp; Pie Filling


4 eggs


1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream


1/2 cup oil


1/2 cup water


4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped


18 small candy canes, coarsely crushed (about 1 cup), divided


1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed











PREHEAT oven to 350掳F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans.


BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.


PLACE one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.
In my house, we have Dundee cake (a fruit cake originating from Scotland, hence the name). It is not as rich as Christmas cake, and can be enjoyed on its own, or with cheese (cheddar is best)!





The recipe can be found here:





http://www.uktvfood.co.uk/index.cfm?uktv鈥?/a>





or just Google search for different variations.





A note on this: my parents usually substitute brandy for whiskey, partly because my dad refuses to use whisky for cooking!
A festive looking Christmas Cake,, here goes:


Jello Poke cake


A box of white cake mix,


Mix cake according to package instuctions, use two 9'; round pans to bake,,as specified on cake box...


2 packages of jello (4 serving size ) ! red jello and 1 green jello,,,prick holes over tops of each layer of cake,,,over one layer pour green jello, over other layer pour red jello.. Chill for several hours,,, un mold one layer by sitting pan in shallow layer of hot water,,, ( just enough water to cover bottom of cake pan,), it will unmold in about 30 seconds,, Place cake layer on a cake plate,, Spread cool whip or whipping cream over top. Un mold 2nd cake layer same as first,,and place on top first layer,, finish icing with cool whip or whipping cream,,,sprinkle red and green sugar decorations over top and sides of cake,,, When cake is cut it will be red and green