The holidays just wouldn’t be the same without the good deserts we all hate to love. If you are the one responsible to making those you may be just a little tired of the old stuff. You know what I mean, the usual old pumpkin or sweet potato pie. No matter what you top it with, it gets old after a while and coming up with something new for your family or guest is always a special treat. Here are a few of my favorite recipes that are easy and DELICIOUS!
Who doesn’t like ice cream? This is a simple ice cream desert that is sure to have everyone coming back for seconds.
4 Cups of cereal crumbs (that stuff that is left at the bottom of the cheerios works great)
1 Cup of chopped up pecans or peanuts (your choice)
2/3 of a cup of melted butter or butter substitute
2 cups of shredded coconut (it is always on sale this time of year)
1 ½ cups of brown sugar
2 Quarts of your favorite flavor of ice cream.
Combine all ingredients except ice cream. Spread 2/3 cup of mixture in 9"x13" pan. Spread with ice cream and top with remaining crumbs. Cover and freeze overnight. 12 servings. Yummmmy!
Another super easy one that is great for a cold treat without the ice cream.
Aunt Mary’s Favorite Holiday Desert
1 can Eagle Brand Condensed Milk
1 can cherry pie filling
1 (16 to 20 oz.) can crushed pineapple, drained
1 (12 oz.) Cool Whip
Blend all ingredients together. Put in 9 x 13 inch pan. Freeze overnight.
Blueberries may stain teeth and clothes but they sure are good going down! This Chirstmas when the orange color of pumpkin and sweet potatoes have driven you totally bonkers, try this one!
18-20 graham crackers
1/4 c. white sugar
1/2 c. soft butter
Crush the graham crackers and smash in the butter and sugar. Pat it into a cake pan that is 9”x13”.
1 lg. cream cheese
1/2 c. white sugar
1 can blueberry pie filling
In a bowl beat together the cream cheese, eggs and the sugar. Pour it over the crust and bake for about 15 to 20 minutes at 350 degrees. After it has cooled serve with a nice dollop of whip cream!
Last but not least, for all of those chocolate freaks out there, try this Rum Mocha M&M Brownie Cake. It’s not quite as easy as the ones above but the outcome is well worth the effort you will put into it.
1 3/4 cup refined wheat flour
1 3/4 cup unrefined wheat flour
3 tablespoons butter
1 1/2 teaspoon Nescafe instant coffee
1 cup cocoa powder
2 cups fresh thick yoghurt
2 3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 shot of any good dark rum
large handful of assorted nuts or dry fruits (cashews, walnuts, raisins, etc)
1 cup grated dark chocolate
1/2 teaspoon unsalted butter
1 teaspoon honey
1 teaspoon rum
some whole milk, for blending
small handful of M&M minis
Baking the Cake:
Combine all dry ingredients of the cake. Mix well. Add the rest of the cake ingredients. Mix well and pour into a well greased pan.
If cooking in an oven, bake at 300-340°F (150-170°C) for about 30 minutes.
If cooking on stove, steam the cake in a large pressure cooker at medium heat for 60-90 minutes.
After the cake is cooked, set it aside for 15 minutes to cool.
Preparing the Icing:
Combine all ingredients in small pan on low heat while adding enough milk to bring it to a thick honey-like consistency. Take it off the heat as soon as it smoothens out. Spread the icing on the cake and garnish with the M&M'S® before it cools.
It is ready to serve as soon as the icing cools and thickens.
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