Christmas Dessert Recipes
Saturday, December 17, 2011
I love making white peppermint cake - white cake mix, white frosting of your choice, crushed peppermint sprinkled all over the frosting and between the layers. Very impressive looking, but simple.
Do you have a favorite Christmas dessert you can share the recipe of?
Here are someone's favorites, including gluten free, including fail proof cheesecake tips:
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I don't know if this would come out like the torta di ricotta I used to make from The Vegetarian Epicure, but my copy of the book got waterlogged and I had to throw it out. My traditional family doesn't think much of it, but it is a hit with friends made as adults.
I've cut and pasted the recipe because it comes from an unexplainedly raunchy site that has nothing to do with the recipe.
Torta di Ricotta
modified from The Good Housekeeping Illustrated Book of Desserts
2 cups all-purpose flour
3/4 cup butter, softened
1/4 cup sugar
2 tbsp dry Marsala wine
1/2 tsp salt
2 large egg yolks
32 ounces ricotta cheese
1 cup sugar
1 cup heavy cream
1/4 cup all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
6 large eggs
grated peel of 2 medium oranges
grated peel of 2 lemons
(my old recipe used citronella, if you can find it)
In a large bowl, beat all pastry ingredients together on low speed until just mixed. Shape dough into a ball and wrap in plastic. Refrigerate for 1 hour. Preheat oven to 350F. Press dough into a 10-inch springform pan – on the bottom and up the sides. Bake the crust 15 minutes until golden. Cool in pan on wire rack. While crust is cooling, prepare the filling. Press ricotta through a fine sieve into a large bowl. Beat the ricotta on medium speed until smooth. Slowly beat in the sugar, scraping the bowl often. Add cream, flour, vanilla, salt, eggs, orange and lemon peels and beat until well blended. Pour mixture into crust. Bake for 1 1/4 hours (I suggest placing a baking pan of water on a lower rack to prevent rifting of your cake surface). Turn the oven off and let cheesecake remain in oven for 1 hour. Remove from oven and let cool completely on wire rack. Cover and refrigerate for at least 4 hours or until well-chilled. When cheesecake is firm, loosen from pan and remove to a serving plate. Sprinkle with confectioners sugar or top with fresh fruit.
1957 days ago
The peppermint cake sound tasty and I can picture it in my mind. Would love to try it, but wouldn't work well in my family as we have three individuals who do not like or cannot eat peppermint. Hmm - maybe some cupcakes, then I could do some peppermint, and some another way.
I don't really have a favorite Christmas dessert. We've never had a set tradition or our holiday meals. We usually have had pie on our menu. Since Mom died, cookies (baked in her memory) and fruit salad has been our Christmas holiday dessert.
Checking out your link now.
Praying for you my friend. Any job nibbles at all?
1958 days ago
Comment edited on: 12/18/2011 7:15:21 AM
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