Easy Recipes - Desserts to Impress
Cheese Cake -Your Family Like
This particular recipe was given to us when I was a child by our neighbor who was from Australia, and we have made it every Christmas since that time. It is a bit different from your typical cheese cake, more like a cheese pie, but the taste is outstanding.
- 1 1/2 cups graham cracker crumbs
- 1 stick margarine
- 2 tbsp. sugar
- 12 oz cream cheese (let soften at room temp.)
- 2 eggs, lightly beaten
- ½ c sugar
- ½ tsp. Vanilla
- Mix until smooth, pour into pie crust. Bake at 325 degrees for 20 mins.
- Remove from oven & let cool, then spread on topping.
- 3/4 pint thick sour cream
- 2 tbsp. Sugar
- 1/2 tsp. Vanilla
Return to oven for 5-10 minutes, then refrigerate overnight.
You can also top it with cherry pie filling or any fruit by just leaving off the sour cream and replacing it with the pie filling.
Wonderful Fruit Salad
24 Hour Delicious Fruit Salad
This salad is delicious and goes with turkey or ham. You make it 24 hours ahead to let the flavors meld, which is really an advantage as you don't want to do more than necessary on the actual holiday. The recipe is easy to make and it is well liked.
Christmas Twenty-Four Hour Salad
- 1 Large can pineapple tidbits 4 egg yolks
- 1 can white Queen Anne cherries 1/2 cup of milk
- 1 lb. miniature marshmallows 1/2 tsp. salt
- 1 cup pecans or walnuts 1 Tbsp. sugar
- 1 large can pears, cut up 2 Tbsp. lemon juice
- 1 pint whipped cream
Cook egg yolks, milk, salt, sugar until custard stage and when it coats the spoon. Cool. Drain all fruit and add lemon juice. Add all fruit to cooled custard and fold in whipped cream. Put in refrigerator for 24 hours. It is delicious and looks lovely in a crystal bowl.
Frosted Pumpkin Cranberry Bars
Frosted Pumpkin Cranberry Bars
With tangy dried cranberries tucked inside and a creamy brown butter frosting on top, these mildly spiced pumpkin squares are doubly delightful.
Pumpkin Cranberry Bars
- 1 1/2 cups all-purpose flour 1 1/4 cups sugar
- 2 tsps. baking powder 2 tsp. ground cinnamon
- 1 tsp baking soda 1/2 tsp. ground ginger
- 3 eggs 1 can (15 oz) can solid-packed pumpkin
- 3/4 cup butter, melted 3/4 cup chopped dried cranberries
Brown Butter Frosting
- ½ cup butter 4 cups confectioners’ sugar
- 1 tsp. vanilla extracts 4-6 Tbsp. milk
In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries.
Spread into a greased 15” x 10” x 1” baking pan. Bake at 350 for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For the frosting, heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from heat and cool for 5 minutes. Stir in confectioners’ sugar, vanilla, and enough milk to achieve spreading consistency. Spread over bars before cutting.
Yield: about 4 dozen
Chocolate Macadamia Nut Variety
White Chocolate Macadamia Nut Bark
- 2 cups semisweet chocolate morsels
- 2 cups white morsels (recommended: Guittard Choc-Au-Lait)
- 2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped
- Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides.
- Melt all but 1/4 cup of semisweetchocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth.
- Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer.
- Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth.
- Drizzle melted white chocolate over semisweet chocolate layer.
- Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
- Place nuts in a plastic bag and crush, using a rolling pin.
- Sprinkle chocolate with nuts and remaining semisweet and white morsels.
- Gently press toppings into melted chocolates.
- Refrigerate for 30 minutes, or until chocolate is firm.
- Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces
Cranberry-Carrot Layer Cake
This cake makes any meal festive as it is dotted with cranberries and covered with cream cheese frosting.
- 4 eggs 1 1/2 cups packed brown sugar
- 1 1/2 cups vegetable oil 1 tsp. grated orange peel
- 2 cups all-purpose flour 1 tsp. baking soda
- 1 tsp ground cinnamon 3/4 tsp. baking powder
- 1/2 tsp. salt 1/4 tsp. ground cloves
- 2 cups shredded carrots 1 cup dried cranberries
Cream Cheese Frosting
- 2 packages (8 oz) cream cheese, softened
- 3/4 cup butter, softened 4 cups confectioners sugar
- 1 Tbsp. milk 1/2 tsp. ground ginger
- 1/2 tsp grated orange peel, optional
In a large mixing bowl, combine the eggs, brown sugar, oil and orange peel; mix well. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves. Beat into egg mixture. Stir in carrots and cranberries.
Pour into two greased and floured 9” round baking pans. Bake at 350 for 25-40 minutes or until a toothpick inserted near the middle comes out clean. Cool 10 minutes before removing from the pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Gradually beat in sugar, milk, ginger and peel if desired. Split each cake into two horizontal layers. Spread frosting between layers and over the top and sides of the cake.
Yield: 12-14 servings
I hope you enjoy the various recipes for your holiday meals or most of them can be used year round. These desserts are good to serve when you have company or just for the family special occasions.
These are unique recipes that are easy to make and will impress those that have the pleasure of trying one of them.
The copyright, renewed in 2018, for this article is owned by Pamela Oglesby. Permission to republish this article in print or online must be granted by the author in writing.