Dessert Recipes for the Holiday Season

When it comes right down to what to do for the holidays...for me....desserts are number one. I start out around the end of September thinking about what would be fun to make this year for desserts and by January 1st I'm so sick of thinking about what to make and what to do for dessert-type recipes I just want to crawl into a cave and forget about anything sweet. Yet, again by the time late Summer or early Fall I start the dessert cycle all over again.

CHOCOLATE FONDUE

2 Tbsp butter
2 Tbsp hot water
1/4 cup milk
1/8 tsp salt
1/4 tsp almond extract
1 (12 oz.) pkg fudge frosting mix
3/4 cup mini marshmallows

Slowly heat all ingredients together until well blended. Dip your favorites---anything from angel food cake cubes to candy to fruits.

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FARMSTYLE OATMEAL COOKIES

2 cups brown sugar
1 cup shortening
1/2 cup buttermilk
1 tsp vanilla
4 cups quick cooking oats
1 3/4 cup flour
1 tsp soda
3/4 tsp salt

Mix cookie dough together as you would any cookies. Make into 1 inch balls and place on ungreased cookie sheet. Flatten with the bottom of a glass dipped in water then dipped in sugar. Bake in a 375 degree oven for 8 to 10 minutes. Makes approximately 7 dozen. (If you don't have buttermilk just add 1 tablespoon vinegar to a cup measure and fill the remainder with milk. Let it sit for 10 minutes or so to let it sour.)

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30 DAY FRIENDSHIP BRANDIED FRUIT BUNDT CAKE--(a recipe from my "vintage" files)

You will need to get "starter" juice from someone who is a friend or make up a batch 30 days ahead of time:

1-gallon glass jar
1 1/2 cup "starter" juice
2 1/3 cups sugar
1 quart plus 1 cup peaches with juice (40 oz.)--canned and cut up

Combine those ingredients in a gallon jar and stir daily for 10 days---do not cover. On the 10th day:
Add 2 1/2 cups sugar & 20 oz. can of canned crushed pineapple with juice. Stir daily for another 10 days.

On the 20th day add: 2 1/2 cups sugar and 2 (9 or 10 oz) jars maraschino cherries, cut up and do NOT use the cherry juice. Stir daily for 10 days.

On the 30 day: Bake cakes in bundt pans. This makes enough for 3 cakes. Drain off the juice and save for starter for another batch of cakes.

Cake: 1 1/2 cup drained fruit mixture from jar
1 box white or yellow cake mix (not pudding cake)
2/3 cups oil
4 eggs
1 small pkg instant vanilla pudding mix
1 cup walnuts--not cut up or chopped

Beat eggs just until they start to foam. Add oil and beat just enough to mix. Add cake mix and beat 2 minutes. Add instant pudding mix. Add the 1 1/2 cups drained fruit and 1 cup walnuts--stir with mixing spoon until fruit is well mixed. Batter will be thick. Pour into a bundt pan and bake at 350 for 55 minutes. You may turn down the oven to 325 during the last 10 minutes.
Cool the cake in the pan for 15 minutes. Turn out on a rack. You can sift powdered sugar over cake while it is warm or use your favorite icing. Cakes can be frozen. This makes one cake.

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SPICY BANANA BARS--(a good way to use very ripe bananas)

Sift together:

1 1/2 cups flour
1 cup + 2 Tbsp sugar
3/4 tsp baking powder
3/4 tsp salt
3/8 tsp baking soda
1 1/8 tsp cinnamon
3/8 tsp cloves
3/8 tsp allspice

Beat together for 2 minutes: 1/3 cup shortening and 1/2 cup mashed ripe banana (2 small bananas)
Add: 1 large egg and 1/3 cup milk to banana mixture. Add banana mixture to dry ingredients and blend thoroughly. Add 1/2 cup chopped nuts if you wish. Spread in well greased 13x9 pan. Bake at 350 degrees for 22 to 25 minutes. While warm frost with lemon frosting.

LEMON FROSTING: Combine: 2 Tbsp melted butter, 2 tsp lemon juice, 1 cup powdered sugar and enough hot water to make frosting as thick or thin as you wish. Mix thoroughly and spread on warm bars. Cut to desired size.

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WHOLE WHEAT & HONEY PEANUT BUTTER CRINKLES

1 cup peanut butter of your choice
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup honey
1 egg, well beaten
1 3/4 cups whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla (add to the recipe last)

Cream peanut butter and butter together until very well mixed. Gradually add sugar and honey. Beat until very well mixed together. Add beaten egg and beat. Sift together the dry ingredients and add to the creamed mixture. Beat thoroughly. Add vanilla--mix. Drop by teaspoonfuls onto ungreased cookie sheets. Press each cookie with fork dipped in sugar or the bottom of a glass. Bake at 350 degrees for 12 minutes or until done. (Check cookies at 10 minutes.)

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BUTTERSCOTCH COOKIES

Over low heat melt a 6 oz pkg of butterscotch chips and 1/4 cup butter. Remove from heat and add 1 cup packed brown sugar. Cool and add 2 eggs and 1/2 tsp vanilla. Mix 3/4 cup sifted flour, 1 tsp baking powder and 3/4 tsp salt together. Add to butterscotch mixture. Stir in a 6 oz. pkg chocolate chips and 1/2 cup chopped walnuts. Spread in greased 13x9 inch pan. Bake in a 350 degree oven for 25 minutes. When cool, cut into bars.

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HOMEMADE PEANUT BUTTER CUPS

Cream 1 cup of butter with 1 box of powdered sugar. Add 1 1/2 cups peanut butter and 1 small pkg of crushed graham crackers (crushed very fine.) Mix well and press into a 9x13 pan. Melt one 12 oz pkg of chocolate chips and spread evenly on top. Refrigerate until set.