best christmas dessert?
December 19, 2008 6:24pm CST
so my christmas dinner is planned and i just realized i have not picked out a christmas dessert..now that is somethign i should have no problem doing. im either goign to do a strawberry pie or a red velvet cake ..or ..well idk.. what have you found to be the best christmas dessert?
3 people like this
• United States
20 Dec 08
I don't know if this is a best Christmas dessert since it's up to what your taste buds like. However, I love to make a cheese cake called Hugs & Chips Cheesecake. It's made with mini chocolate chips and it has a melted layer of chocolate on top. You bake it in a chocolate cookie pie crust. It's so yummy and you only need to eat a little piece since it's so rich tasting.
• United States
20 Dec 08
I just really like Christmas cookies. I think those are the best Christmas dessert. It is hard to beat a really good Chrsitmas cookie. I like all things desserty so anything I would have at Chrsitmas time would be really good to me. There is something really special about having a Christmas cookie at Chrsitmas time.
• Cambridge, England
20 Dec 08
The traditional Christmas dessert in England has to be Christmas Pudding: CHRISTMAS PUDDING (As made in the Royal Household since George I And by my Great-great Grandmother) 1½ lb suet finely shredded 1lb Demerara sugar 1lb raisins (stoned and cut) 1lb currants 4 oz citron peel chopped 4 oz candied peel chopped 1 tsp mixed spice Half a nutmeg grated 2 tsp salt 1lb breadcrumbs ½ lb sifted flour 1lb eggs (weighed in shells) ½ pt new milk 2 tablespoons brandy ½ lb boiled carrots sieved Notes for modern cooks: Measures are Imperial (1 pt = 20 fl.oz) Suet should be real suet, if possible. ‘Vegetarian’ suet is high in hydrogenated oils and does not have the texture. Demerara sugar is brown, crystalline and crunchy with largish crystals (not ‘soft brown sugar’). Citron is like a large, lumpy lemon but with a more fragrant taste. If it cannot be found, substitute the diced rind of thick skinned lemons. Breadcrumbs should be from a white, day-old loaf with the crust removed. Beat eggs to a froth. Add half a pint of new milk and mix in the various ingredients. Let mixture stand for 12 hours in a cool place. Fill greased basins nearly to top and cover with paper and cloth. Boil 8 hours. (The mixture makes 3 medium size puddings). ~~~~~~ Too late to make it now, really! Keep the recipe for next Christmas and make it at least three weeks before Christmas. It will only need boiling for another hour before serving!
4 Jan 09
hmmm,i have a classic and great recipe for you my friend,hope you enjoy it!Panettone Loaves 1/3 cup warm water (110 degrees F) 2 (.25 ounce) packages active dry yeast 4 cups all-purpose flour 1/2 cup warm milk 2/3 cup white sugar 4 eggs 2 egg yolks 1 teaspoon vanilla extract 12 tablespoons unsalted butter 2 cups candied mixed fruit 2 1/2 teaspoons grated lemon zest 2 tablespoons orange zest 2 tablespoons butter, melted 1 egg yolk 1 tablespoon cream To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled. Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated. Combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests. Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours. Fold down bags to form a 3-inch cuff. Brush inside and out with melted butter. Turn out dough onto a lightly floured work surface and knead a few times to deflate. Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared bags. Place bags on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours. Heat oven to 400 degrees. Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash. Place baking sheet in bottom 1/3 of oven. After 10 minutes, lower heat to 375 degrees. Bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.