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From: Margie (ILovePhotos) Posted by host11/27/22 2:27 AM 
To: All  (1 of 255) 

Kris Kringle Bûche de Noël

Kris Kringle Bûche de Noël

With a light dusting of "snow," this festive yule log features a chocolate cream center that melts in your mouth.  Decorated candy "mushrooms" add an unforgettable winter touch that is sure to impress.



  • Powdered sugar
  • 5 large eggs, separated
  • 1/2 teaspoon cream of tartar
  • 2/3 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup sifted cake flour
  • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 cup heavy whipping cream
  • 3 tablespoons granulated sugar
  • 2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 2 tablespoons hazelnut liqueur
  • 1/3 cup toasted, skinned and ground hazelnuts (optional)
  • 1/4 cup powdered sugar to decorate
  • Candy mushrooms to decorate (optional)




Preheat oven to 375°F.  Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan; line with parchment or wax paper.  Grease and flour wax paper.  Sprinkle thin, cotton kitchen towel with powdered sugar.

Beat egg whites in small mixer bowl until foamy.  Add cream of tartar and beat until soft peaks form.  Gradually beat 1/3 cup granulated sugar until stiff, shiny peaks form.  Set aside.

Beat egg yolks and vanilla extract in large mixer bowl for about 5 minutes or until thick and pale.   Gradually beat in remaining 1/3 cup granulated sugar.   Fold in flour and baking cocoa.

Fold about one-third of the whipped egg whites into the chocolate mixture to lighten, then turn the chocolate mixture into the whites and fold it in gently but thoroughly.  Spread evenly into prepared pan.

Bake for 12 minutes or until cake springs back when touched.  Immediately turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together, starting with narrow end.  Cool completely, seam-side-down, on wire rack.


Beat whipping cream, granulated sugar, baking cocoa and liqueur in large mixer bowl until firm.  If desired, fold in ground nuts.  Carefully unroll cake.  Spread cream mixture evenly over cake, reserving 2 tablespoons.  Re-roll cake.

Cut a 1-inch-thick diagonal slice from one end of the cake roll.  Place cake roll on serving platter, seam-side-down.  Use the reserved cream mixture to attach the cut piece against the side of the cake roll to resemble a knot.  Cover with plastic wrap and refrigerate until serving time.

AT SERVING TIME:  dust the cake with ¼-cup powdered sugar to resemble snow.  Decorate with candy mushrooms, if desired.

Cook's Tip:  The filled cake can be kept in the refrigerator overnight or wrapped airtight and frozen for 2 weeks.  Keep wrapped and thaw in the refrigerator.





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From: Margie (ILovePhotos) Posted by host11/27/22 2:29 AM 
To: All  (2 of 255) 
 10.2 in reply to 10.1 

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 400ºF.  Heat water and butter to rolling boil in 2½ 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 ¼-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.







From: Margie (ILovePhotos) Posted by host11/27/22 2:30 AM 
To: All  (3 of 255) 
 10.3 in reply to 10.1 

Cranberry Eggnog Cheesecake







For The Crust:

3 T. butter or margarine
3 T. sugar
1 egg
1 C. all-purpose flour
1/4 t. baking powder
1/8 t. salt

For The Cheesecake:

1 package (8 oz.) cream cheese, softened
1/2 C. sugar
2 eggs, separated
1 1/2 C. eggnog
1 T. all-purpose flour
1 t. vanilla
1 t. lemon juice

For The Topping:

1 C. chopped fresh cranberries
1/2 C. sugar
1½ t. unflavored gelatin softened in ¼-c. water
Whipped dessert topping, for garnish





Preheat oven to 350°F.  To make the crust, cream together the butter and 3 T. sugar.  Add the egg and blend.  Stir in flour, baking powder and salt.

Press mixture evenly over bottom and 1½ inches up the sides of an ungreased 9-inch springform pan.  It will make a rather thin crust.

To make the filling, cream together softened cream cheese, ½-c. sugar and egg yolks. (Reserve egg whites.)   Slowly add eggnog, 1 T. flour, vanilla and lemon juice.  Beat the reserved egg whites until stiff, then gently fold the cream cheese mixture into the beaten egg whites.  Pour mixture into prepared crust.

Bake in preheated oven for 45 minutes.  Cool completely.

To make cranberry topping, combine chopped cranberries, remaining ½-C. sugar and 1/3 C. water in a small saucepan.  Bring to a boil, then reduce heat.  Simmer, uncovered, for 5 minutes, stirring occasionally.  Remove from heat.  Stir gelatin-water mixture into hot cranberries until dissolved.  Refrigerate until partly set.  Spoon atop cooled cheesecake, spreading to make an even layer.  Chill several hours or overnight.  Pipe whipped dessert topping around edge.

Makes 12-15 servings.




From: Margie (ILovePhotos) Posted by host11/27/22 2:31 AM 
To: All  (4 of 255) 
 10.4 in reply to 10.1 
Yuletide Cheesecake




1½ cups chocolate graham cracker crumbs
1/4 cup (½ stick) butter or margarine, melted


36 NESTLÉ BUTTERFINGER or Milk Chocolate Jingles
3 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
1 tablespoon vanilla extract
3 large eggs


1 (16-ounce) container sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract


  1. Preheat oven to 350°F (175°C).
  2. For Crust: Grease bottom and side of 9-inch springform pan.
  3. Combine graham cracker crumbs and butter in medium bowl.  Press onto bottom of prepared pan. Place in freezer for 5 minutes.
  4. For Cheesecake:  Set aside 12 Nestlé Jingles to use for garnish.  Unwrap and cut remaining Nestlé Jingles in quarters.
  5. Beat cream cheese and sugar in large mixer bowl until fluffy.  Beat in vanilla extract.  Beat in eggs one at a time, beating well after each addition.  Sprinkle cut Nestlé Jingles over bottom of crust to ½-inch from edge.  Pour filling into crust.
  6. Bake for 50 minutes or until center is set and edges begin to crack.  Cool for 2 minutes before adding sour cream topping.
  7. For Topping:  Combine sour cream, sugar and vanilla extract in medium bowl; mix well.  Spread over surface of warm cheesecake.  Bake for 5 minutes.  Remove from oven and cool on wire rack.
  8. Refrigerate for several hours or overnight.  Remove side of springform pan.  Garnish each slice with one unwrapped Nestlé Jingle.

Makes 12 servings.





From: Margie (ILovePhotos) Posted by host11/27/22 2:34 AM 
To: All  (5 of 255) 
 10.5 in reply to 10.1 

Holiday Meringue Dessert

Holiday Meringue Dessert Recipe


  • 1 egg white
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon almond extract
  • Dash salt
  • 1/3 cup sugar
  • 2 scoops chocolate ice cream
  • Chocolate syrup, toasted coconut and maraschino cherries


1.  Place egg white in a small bowl and let stand at room temperature for 30 minutes.  Add the cream of tartar, extract and salt.  Beat on medium speed until soft peaks form.  Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.

2.  Cover a baking sheet with parchment paper.  Spoon the egg mixture into two mounds on paper.  Using the back of a spoon, build up the edges slightly.  Bake at 250°F for 35 minutes.  Turn off oven and do not open door; let shells dry in the oven for at least 1 hour.

3.  To serve, fill shells with ice cream; top each with chocolate sauce, coconut and a cherry. 

Yield:  2 servings.




From: Margie (ILovePhotos) Posted by host11/27/22 2:34 AM 
To: All  (6 of 255) 
 10.6 in reply to 10.1 

Stained-Glass Window Dessert

Broken Glass Dessert Recipe




  • 1½ cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 package (3 ounces) lime gelatin
  • 1 package (3 ounces) strawberry gelatin
  • 1 package (3 ounces) orange gelatin
  • 4½ cups boiling water, divided
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup pineapple juice
  • 1 carton (8 ounces) frozen whipped topping, thawed


1.  In a small bowl, soften unflavored gelatin in cold water for 5 minutes.  In a small saucepan, bring pineapple juice to a boil.  Stir in unflavored gelatin until dissolved.  Transfer to a large bowl; set aside until slightly thickened.

2.  Meanwhile, combine the crumbs, sugar and butter; press into a greased 13-in. x 9-in. dish.  Chill.  Combine lime gelatin and 1½ cups boiling water; stir until gelatin is dissolved.  Pour into an buttered 8-in. x 4-in. loaf pan; chill until very firm.

3.  Repeat with strawberry and orange gelatins.  In a large bowl, gently fold whipped topping into pineapple juice mixture.  When flavored gelatins are firm, cut into 1-in. cubes; gently fold into whipped topping mixture.  Spoon over crust.  Chill for at least 2 hours. 

Yield:  12-16 servings.






From: Margie (ILovePhotos) Posted by host11/27/22 2:35 AM 
To: All  (7 of 255) 
 10.7 in reply to 10.1 

Christmas Cheesecake



  • 1½ cups graham cracker crumbs
  • 6 tablespoons butter or margarine, melted
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup milk
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons grated lemon peel
  • 1 (8 ounce) carton frozen whipped topping, thawed, divided
  • 1 (21 ounce) can cherry pie filling


  1. Combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan.  Chill 15 minutes. 
  2. In a saucepan, combine gelatin and water; let stand for 1 minute.  Add milk; cook and stir over low heat until gelatin is dissolved.  Beat cream cheese and sugar until light and fluffy.  Add gelatin mixture and lemon peel; mix well.  Chill until partially set.
  3. Fold in 2 cups whipped topping.  Pour over crust.  Chill until firm, at least 3 hours.  Spread pie filling over gelatin layer.  Top with remaining whipped topping




From: Margie (ILovePhotos) Posted by host11/27/22 2:35 AM 
To: All  (8 of 255) 
 10.8 in reply to 10.5 

Pumpkin Dessert


  • 1 (18.25 ounce) package yellow cake mix
  • 1/3 cup butter, melted
  • 1 egg
  • 1 (29 ounce) can pumpkin
  • 1/2 cup brown sugar
  • 2/3 cup milk
  • 3 eggs
  • 2 tablespoons pumpkin pie spice
  • 1/4 cup butter, chilled
  • 1/2 cup white sugar
  • 3/4 cup chopped walnuts


  1. Preheat oven to 350ºF (175 degrees C) and lightly grease a 9x13 inch baking dish.
  2. Set aside 1 cup of cake mix.  Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
  3. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
  4. In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs.  Sprinkle over pumpkin mixture.  Sprinkle chopped walnuts over all.
  5. Bake 45 to 50 minutes, until top is golden.





From: Margie (ILovePhotos) Posted by host11/27/22 2:36 AM 
To: All  (9 of 255) 
 10.9 in reply to 10.5 

Apple Dumplings With Sauce

Apple Dumplings with Sauce Recipe


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1/3 cup cold water
  • 8 medium tart apples, peeled and cored
  • 8 teaspoons butter
  • 9 teaspoons cinnamon-sugar, divided


  • 1½ cups packed brown sugar
  • 1 cup water
  • 1/2 cup butter, cubed


1.  In a large bowl, combine flour and salt; cut in shortening until crumbly.  Gradually add water, tossing with a fork until dough forms a ball.  Divide into eight portions.  Cover and refrigerate for at least 30 minutes or until easy to handle.

2.  Roll each portion of dough between two lightly floured sheets of waxed paper into a 7-in. square.  Place an apple on each square.  Place 1 teaspoon butter and 1 teaspoon cinnamon-sugar in the center of each apple.

3.  Gently bring up corners of pastry to each center; pinch edges to seal.  If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water.  Place in a greased 13-in. x 9-in. baking dish.  Sprinkle with remaining cinnamon-sugar.

4.  In a large saucepan, combine sauce ingredients.  Bring just to a boil, stirring until blended.  Pour over apples.

5.  Bake at 350°F for 50-55 minutes or until apples are tender and pastry is golden brown, basting occasionally with sauce.  Serve warm. 

Yield:  8 servings.





From: Margie (ILovePhotos) Posted by host11/27/22 2:37 AM 
To: All  (10 of 255) 
 10.10 in reply to 10.1 

Holiday Cheesecake

Holiday Cheesecake Recipe


  • 1½ cups graham cracker crumbs
  • 1/2 cup pecans, toasted and finely chopped
  • 2 tablespoons light brown sugar
  • 6 tablespoons butter, melted


  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 teaspoons Spice Islands® pure vanilla extract
  • 4 eggs, lightly beaten
  • 1 cup (6 ounces) miniature semisweet chocolate chips


  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • Assorted candies


1.  Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square).  Securely wrap foil around pan.

2.  In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter.  Press onto bottom and 1½ inch up the sides of prepared pan.  Place on a baking sheet.  Bake at 350°F for 5 minutes.  Cool on a wire rack.

3.  In a large bowl, beat the cream cheese, sugar and vanilla until smooth.  Add eggs; beat on low speed just until combined.  Fold in chocolate chips.  Pour into crust.  Place in a larger baking pan; add 1 inch of hot water to larger pan.

4.  Bake at 325°F for 1½ hours or until center is just set and top appears dull.  In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover.  Bake for 5 minutes longer or until topping is just set.

5.  Remove springform pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of can.  Garnish with candies. 

Yield:  16 servings.






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