Christmas Dessert Recipes For you

Christmas dinner or parties are incomplete without desserts. Here are some simple Christmas desserts cuisines that your guest will love to have. And if you like these then please refer it to others. We would also look forward to your feedback. You are also invited to submit your own recipes for publication here.

Christmas Pudding | Holiday Chocolate Roll | Pumpkin Cheese Pie | Grandma’s Fudge | Mistletoe | Cheeseball | Christmas Butter TartsChocolate Pecan Pie | Austrian Christmas Sachertorte | Irish Bread Pudding


Ingredients :
4 ounces self-rising flour
6 ounces bread crumbs
4 ounces margarine
8 ounces brown sugar
4 ounces currants
8 ounces sultanas
8 ounces raisins
1 ounce mixed orange or lemon
1 grated apple
1 ounce chopped almonds
1 orange, juice and rind of
1 teaspoon mixed spice
3 eggs, beaten
1/4 pint beer
1 teaspoon salt

Preparation :
Mix together all dry ingredients. Stir in all liquids. Grease 1 or 2 pudding basins. Pour in mixture and cover with Reynolds Wrap making a fold on the top to allow for rising. Steam for 4 hours. Serve with cream or custard. Happy eating.
serves 8

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Ingredients :
8 lg. eggs
1 cup sugar
8 oz. German sweet chocolate bar
2 tbsp. water
½ quart heavy whipping cream
1 cup nuts (optional)
Powdered sugar

Preparation :
Preheat oven to 350. Separate eggs. Melt chocolate bar with 2 tbsp. water in microwave. Let cool for ten minutes. Beat egg yolks with one cup sugar. They should be pale yellow in color and have fluffy consistency. Add egg mixture to chocolate. In separate bowl, beat egg whites until stiff peaks are formed. Combine with other mixture. Grease bottom of jelly roll pan. Place a piece of wax paper onto pan making sure sides and bottom are covered. Pour batter into pan. Bake for 18 minutes. A toothpick inserted will come out clean when done. Let cool for ten minutes. Place one dry kitchen towel and two damp ones over top of roll. Refrigerate for at least one hour. Remove cake from refrigerator and remove towels. Dust roll with powdered sugar and nuts if desired. Red and green icing may applied in a criss cross pattern after chocolate roll cools.

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Ingredients :
1 (8 ounce) cream cheese
2 cups pumpkin puree
14 ounces sweetened condensed milk
3 eggs
1 teaspoon pumpkin pie spice
1 -9 inch unbaked pie shell

Preparation :
Preheat oven to 350 degrees F. Mix cream cheese and condensed milk together until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well combined. Pour batter into the pie shell. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.

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Ingredients :
2/3 cup cocoa
3 cups sugar
1 ½ cups Minot
2 tbsp. butter
½ tsp. vanilla

Preparation :
Measure 1 cup Minot then fill remaining half cup with water. Put all ingredients into medium sauce pan. On high heat bring mixture to a full boil for ten minutes. Turn down temperature to medium. Stir constantly to avoid mixture sticking to bottom of pan. After ten minutes, take a drop of the batter and drop into cold water. If a small ball forms, the fudge is ready. If not, cook on medium for another fifteen minutes. Remove from heat. Add 2 tbsp. butter and ½ tsp. vanilla. Keep stirring. Put pan into sink filled half way with cold water. If mixture should harden, add leftover Minot to reverse the process. Spoon teaspoonfuls of fudge onto wax paper and let harden.

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Ingredients :
2- 1 liter bottles of lemon-lime soda
Half-gallon of fat-free vanilla ice cream
1 tbsp. sugar
1 egg, white part only
2 tbsp. lime juice
Maraschino cherries
Sprigs of mint
Lime wedges

Preparation :
Mix entire containers of both bottles of lemon-lime soda and lime juice. Place in one quart tray. Freeze soda until mushy consistency is formed. Beat egg white slightly. Add egg mixture to lime mixture. Freeze again with one last stir making sure mixture is firm. Remove tray from freezer after one hour. Breakup consistency with a fork just before serving. Place dessert in shallow glass. Top each with two maraschino cherries, a sprig of mint and a lime wedge. Serves 10 guests.

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Ingredients :
1 pkg. cream cheese, spicy flavored (if you can find it)
2 tsp. pimento dip
2 tsp. green olives
2 tsp. black olives
1 pkg. bleu cheese
1 sm. jar cheddar
1 pkg. Swiss cheese
2 tbsp. finely chopped onions
1 tsp. garlic salt
1 tbsp. chopped sweet pickle
Chopped pepperoni
Chopped walnuts
Ground red pepper

Preparation :
Let cheese stand at room temperature before starting. It will mix together better if you wait. Mix cream cheese, bleu cheese, Cheddar and Swiss together. Blend well. Mixture must be creamy. Add pimento dip, green olives, and onions. Form into balls. Roll in chopped pepperoni then in chopped walnuts. Top with ground red pepper.

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Ingredients :
1/3 cup butter
1/3 cup margarine
1 cup slightly packed, golden brown sugar
1 cup shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon allspice
1/2 cup chopped walnuts
1/2 teaspoon salt
2 large eggs, beaten
2 teaspoons fresh lemon juice
2/3 cup dark corn syrup
1 recipe pie pastry

Preparation :
Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups. In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.

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Ingredients :
1 cup raisins
1 cup pecans
¾ cup sugar
2 eggs
¼ cup butter, melted
1/3 cup semi-sweet chocolate morsels
1 tsp. vanilla
Pinch of salt

Preparation :
Preheat oven to 350. Beat butter and sugar until creamy. Add vanilla and salt. Add eggs and continue stirring. Beat on high for approximately 2 minutes until well blended. Add raisins and pecans. Pour into 9 inch pastry crust. Bake for 45 minutes. Add chocolate morsels after 20 minutes of baking, and then continue. Let pie cool and top with whipped cream.

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Ingredients :
Torte :
1 cup butter
8 egg yolks
6 ounces cooking chocolate
1 cup confectioner's sugar
10 egg whites
1 cup flour
4 tablespoons apricot jam
Chocolate Frosting :
1 cup sugar
7 ounces cooking chocolate
1 cup water

Preparation :
Cream butter. Melt chocolate in a double boiler. Add gradually to creamed butter melted chocolate, sugar , and the egg yolks, one by one, stirring constantly. Add flour and a dash of vanilla and beat well. Beat egg whites until stiff and fold into batter. Pour mixture into a well-greased 10-inch mold.
Bake at 300 degrees F. for about 1 hour. Let cool and turn out of mold. Split and spread heated and slightly diluted apricot jam over the lower half of the cake. Replace top and brush with apricot jam and cover with chocolate frosting. (Recipe below.)

Chocolate Frosting :
Boil sugar and water until sugar is completely dissolved. Melt the chocolate separately in a double boiler. Add sugar syrup gradually to chocolate, stirring constantly. When cooled, frost the cake.
serves/makes 6

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Ingredients :
3 eggs
2 cups milk
1 teaspoon vanilla
2 tablespoons sugar
butterscotch sauce (ready-made)
1/2 loaf of good-quality white bread
2 tablespoons raisins
1 tablespoon Irish whiskey

Preparation :
Combine eggs, milk, vanilla, and sugar in a mixing bowl. Break bread into chunks or cut into cubes. Add
bread to egg mixture along with raisins and whiskey (optional). Preheat oven to 350 degrees. Pour mixture into a buttered 1 1/2-quart baking dish. Bake until top is golden-brown and puffy (Approximately 40 minutes). Serve warm with a dab of butterscotch sauce

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