Classic Holiday Dessert Recipes

There are many wonderful desserts everywhere you look during the holiday season. Holiday parties and family gatherings bring out the baker deep inside all of us.

There are always a few recipes that never fail to take you back to when you were a child. All of the seasons magic and wonder fill your heart with a simple a whiff of the baked goodness in the oven.

A few classic dessert recipes that withstand the test of time are:

• Bread Pudding, with or without the raisins
• Rice Crispy Treats, slightly different than the box recipe
• Sugar Cookies with homemade butter frosting, a recipe that is over 70 years old and still can’t be beat!

• 8 pieces of bread
• ¼ cup butter
• 1 cup white sugar
• 1½ cups milk
• 1½ cups half & half
• 6 eggs
• 2 ½ teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• Dash ground nutmeg
• ½ cup raisins (optional)

1. Heat oven to 375 degrees
2. Cut bread slices into cubes
3. Melt butter in microwave or on stove top
4. Combine the milk and half & half in a medium pot and warm it on the stovetop
5. In large bowl, coat the bread cubes with the melted butter
6. Transfer the coated bread to a 2 quart baking dish
7. In the same large bowl, beat the eggs, sugar, vanilla and cinnamon until the sugar is dissolved and ingredients are well blended
8. Slowly whisk in the warmed milk mixture into the bowl with the other ingredients
9. Pour mixture over the bread cubes in the baking dish and lightly sprinkle with nutmeg

Allow to soak for 5-10 minutes

Place the 2 quart baking dish inside a 9x13 baking pan filled with approximately an inch of water

Cradling the baking dish in water while cooking will eliminate the risk of the pudding becoming rubbery or burning on the bottom.

Bake in the center of the oven for 45 minutes

Allow the Bread Pudding to cool on a wire rack before serving

This classic dessert is equally delicious served with ice cream, whipped topping or all by itself!

• 16oz mini marshmallows
• 9 cups Rice Cereal
• ½ cup butter (1 stick)
• 1 tablespoon Canola Oil

1. Use the canola oil to lightly coat a 9x13 pan
2. Melt the butter in a large pot on the stovetop
3. Add the marshmallows to the pot, stirring slowly and consistently until marshmallows are melted
4. Remove the pot from the heat
5. Add the rice cereal to the melted marshmallows and mix until thoroughly coated
6. Transfer mixture to the 9x13 pan
7. Moisten hands with water and press the cereal mixture down evenly in the pan

Moistening with water will prevent the mixture from sticking to your hands without changing the flavor of the treats like butter or oil can

• 1 ½ cups Powdered Sugar
• 1 cup butter softened
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract
• 1 egg
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

1. In a large bowl, combine powdered sugar, softened butter, vanilla extract, almond extract and the egg
2. Blend on low speed until thoroughly mixed
3. Add the flour, baking soda and cream of tartar to the sugar mixture
4. Blend until mixture is crumbly
5. Refrigerate the mixture for 2 hours
6. Preheat the oven to 375 degrees
7. Line cookie sheet with aluminum foil or parchment paper
8. On waxed paper, roll out half the cookie dough to approximately ¼ inch thickness The other half of the dough should remain in the refrigerator until ready to use
9. Use cookie cutters to create any shape you desire
10. Bake cookies for 9-11 minutes depending on the size of cookies. Edges should be slightly browed
11. Allow cookies to cool on a wire rack and decorate with the delicious homemade butter frosting

Ingredients:

• 4 cups powdered sugar
• ½ cup butter softened
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract

Directions:

Thoroughly mix all ingredients in a large bowl on low speed