Christmas Countdown- Dessert Edition
Homemade baked goods make for the perfect ending for the holiday celebrations. Pies, cakes, and cookies have a special place at the table. Debates ensue over which pies are the best. There’s a race for the last cookie. The cake crumbles become a delicacy. Below you’ll find a few holiday hits to
Sadie’s Simple Sugar Cookie
Sugar cookies can be a versatile option for a house full of guest. You can adapt this recipe and allow guest to decorate their own cookies as a fun holiday activity.
What you’ll need:
1 stick plus 2 tbsp. salted butter
1/3 c. sugar
1 c. all-purpose flour
How to:
1) Preheat oven to 325°.
2) Use an electric mixer to cream the sugar and butter, whipping the two until the butter is almost white and the mixture is light and fluffy, almost like a slightly gritty frosting, then stir in flour.
3) Form the cookies into 1" balls, placing them about 2 inches apart on a baking sheet.
4) Bake for 15 to 17 minutes, or until the edges of the cookies are lightly golden.
Lemon Pie
This quick and easy recipe is one that requires very few ingredients or skill. Simply mix, pour, chill, and serve. Guest will be fighting for the last cool slice.
What you’ll need:
3 lemons
2 can of condensed milk (sweetened)
1 graham cracker crust
Lemon Zest (for garnish)
How to:
1) Zest one lemon. Using a citrus juicer, squeeze the juice of three lemons juice in a bowl.
2) In the same bowl, add 2 cans of condensed milk. Stir well using mixer.
3) Pour lemon and milk mixture into graham cracker crust. Sprinkle lemon zest as garnish.
4) Allow the pie to set in refrigerator for at least 3 hours before serving.
Southern Style Peach Cobbler
Peach cobbler is a dish we all love in Louisiana. Served with ice cream, this recipe will have guest wanting to lick the pan. If you want to jazz it up a little bit, add 1/2 cup of Crown Royal Peach and 1/2 cup of Crown Royal Vanilla for the adult version of this classic.
What you’ll need:
Peach Filling
8 medium-size fresh peaches sliced into thin wedges or bite size chunks (about 9-10 cups)
1 teaspoon fresh lemon juice
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons cornstarch
Crust Topping
2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoon baking powder
1 teaspoon kosher salt
12 tablespoons butter chilled and grated
1/2 cup boiling water
How to:
1) Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. The baking pan will catch the drips and prevent a mess in the oven.
2) In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients.
3) Stir to coat and then pour into a 9x13 baking dish.
4) Bake the peach mixture in the preheated oven for 10 minutes.
5) While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture.
6) Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
7) Remove the peaches from the oven and drop the topping over them in spoonfuls.
8) Sprinkle the cobbler topping with the cinnamon and sugar to taste.
9) Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature with vanilla ice cream.
Auntie Dee’s Homemade Pound Cake
My Auntie Deatreaus has taught me so much about cooking. From gumbo to dessert, and everything in between she’s always a call away to guide me when I want to make new dishes. For this and many other reasons, this recipe is so special to me. Oh, and if I don’t follow her instructions to the tee, my dish surely can tell. This tried and true recipe is a classic. It took me a few times to get it out of my pan perfect, but once I literally followed everything she said it slid out like butter. I guarantee you that your guest will be fighting for the crumbs! And those taste cakes don’t stand a chance!
What you’ll need:
5 eggs, room temperature
2 teaspoons Pure Vanilla Extract
2 teaspoons Pure Almond Extract
1/2 teaspoon Baking Powder
Dash of salt
1/2 cup Heavy Whipping Cream, room temperature
1/2 package Cream cheese, room temperature
3 sticks Butter, room temperature
2 1/2 cups Sugar
1 cup Confectioners’ sugar
Lemon Extract (to desired thickness)
3 cups Cake flour
How to make:
1) In a ziploc, combine dry ingredients minus both regular and confectioners’ sugar . Shake well.
2) In a mixer, blend butter and sugar until creamed. Add eggs, one by one.
3) Add cream cheese, heavy cream and both almond and vanilla extracts slowly.
4) Once creamed, slowly add in flour mixture.
5) Pour a small amount into taste pan, sprayed with baking spray.
6) Spray bundt pan with baking spray and fill half way.
7) Place cake in cold oven, then turn to 350 degrees. Bake exactly 1 hour and then test by sticking toothpick inside. If clean when pulled out from the middle, the cake is ready. If not, add 10 more minutes to the timer and check again. Repeat, if necessary until the toothpick is clear.
8) Place on baking rack and allow to cool for 10 minutes.
9) While cake is cooling, add 1 cup of confectioners’ sugar with your choice of vanilla or lemon extract and stir until desired thickness is achieved for the glaze.
10) Transfer cake from pan and onto serving platter. Drizzle with glaze and serve.