The Best Holiday Desserts

Recipes to Please Holiday Guests

© Sarabeth Asaff

Nov 14, 2009

While most families have their own holiday dessert favorites, those hoping for something a little different can make small changes to standard recipes that will result in sure crowd pleasers. Peppermint, caramel and pumpkin combine with standard holiday desserts for results that are anything but ordinary.

Caramel Apple Pie

Turning an apple pie recipe into a caramel apple pie is easy, with surprisingly complex flavor. Begin by forming a standard pie crust:

Ingredients:

• 2 Cups of Flour
• 6 Tablespoons of butter
• 6 Tablespoons of Shortening
• 1 Tablespoon of sugar
• Pinch of salt
• 6 - 8 Tablespoons of ice Water

Directions

1. Mix the dry ingredients and shortening in a large bowl
2. Slowly add the ice water and knead into a ball
3. Place the dough into the refrigerator for 1 hour
4. Roll out half the dough and line the bottom of a 9" pie pan

Next, make the filling and assemble the pie:

Ingredients:

• 1 Bag of Kraft Caramels
• 6 Large apples
• 6 Heaping tablespoons of brown sugar
• 2 teaspoons each of cinnamon, nutmeg and allspice

Directions:

1. Melt 1 bag of Kraft caramels in a double boiler with a few teaspoons of water
2. Spread a layer of melted caramel over the bottom crust
3. Add a layer of sliced apples
4. Sprinkle the apples liberally with 3 heaping tablespoons of brown sugar, along with 1 teaspoon of cinnamon, nutmeg and allspice
5. Add another layer of caramel
6. Followed by another layer of apples and spices, and a final layer of caramel
7. Roll out the remaining dough, and cover the top of the pie, pinching the edges together, and cutting vent holes in the top
8. Bake at 350 degrees or until golden brown
9. Serve warm

Individual Pumpkin Cheesecakes

Pumpkin pie and traditional cheesecake combine for this recipe of individual desserts. This is a great recipe for bringing along to holiday functions and parties, as well as serving at home.

Ingredients:

• 2 Cups of Graham cracker crumbs
• 1 Stick melted butter
• 3 Tablespoons of brown sugar
• 1 Teaspoon of cinnamon
• 3 8 ounce packages of cream cheese
• 1 15 ounce can of pumpkin puree
• 3 Whole eggs
• 1 Egg yolk
• 1/4 Cup Sour Cream
• 1-1/2 Cups Sugar
• 1 Teaspoon pumpkin pie spice
• 1 Teaspoon Vanilla

Directions

1. Begin by lining a muffin tin with brightly colored paper cups
2. Combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon in a small bowl
3. Press the mixture into the bottoms of each paper cup, bringing the crust up the sides of the cups slightly
4. In a large bowl, beat the cream cheese until smooth
5. Add the pumpkin puree, eggs, sour cream, sugar, pumpkin pie spice, and vanilla stirring thoroughly as each ingredient is added
6. Beat well until smooth
7. Fill each cup with the filling until level with the tops of the tin
8. Bake at 350 degrees for 1 hour
9. Remove from oven and let stand for 15 minutes
10. Refrigerate for 4 hours before serving

Peppermint Meringue Cookies

This is a great recipe for those who like a lighter dessert, as well as for those who have a lot of candy canes on hand. The light meringue gets a sweet bite from the peppermint, making this a great treat after a large, heavy meal.

Ingredients

• 3 Egg whites
• 1 Cup of Sugar
• 1/2 Teaspoon distilled white vinegar
• 1/2 Teaspoon vanilla

Directions

1. In a medium sized bowl, beat 3 egg whites until they begin to form soft peaks
2. Gradually add 1 cup of sugar, 1/2 teaspoon distilled white vinegar and 1/2 teaspoon of vanilla while continuously beating the egg whites until they form stiff peaks
3. Unwrap 3 or 4 candy canes and place them inside of a plastic, food storage bag
4. Crush the candy canes with a rolling pin, or lightly with a hammer, until small pieces, and crushed sugar powder are formed
5. Fold the crushed candy canes into the egg whites, and mix well
6. Drop by spoonfuls onto a greased cookie sheet and bake at 300 degrees for 20 - 25 minutes, or until the cookies are dry
7. Allow to cool before serving

Holidays should be a time of celebration, not stress, so prepare desserts ahead of time. Meringue can be stored in an air tight container for 1 – 2 weeks prior to consumption and the cheesecakes can remain refrigerated for a few days prior. Bake the pie the night before, and warm in the oven shortly before serving to re-melt the caramel.

Making small changes to standard recipes can break any holiday menu out of the ordinary and into another category altogether.

Apple Pie Gets a New Flavor with Caramel

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