December 9, 2022 at 11:44 a.m.
The holiday trains keep rolling on
I’m going to do desserts again, because there are just too many good onces to pick from, especially if you ask our accountant Collette. She about fell over and had a heart attack telling us all how good this first recipe sounded and that I just had to include it in the column this week. So hopefully you all have the same reaction to it!
Enjoy and I hope you’ve all gotten a start on your Christmas shopping! I used to be a procrastinator on it, but I stopped years ago. Too much stress waiting until the last minute!
1 angel food cake (a pre-made cake or bake a boxed angel food cake mix and let it cool)
1 can (18 oz.) cherry pie filling
1 pkg. (4-serving) instant vanilla pudding mix
1 1/2 c. milk (2%)
1 c. sour cream
8 oz. Cool Whip
Sliced almonds for garnish, optional
Cut the cooled angel food cake into cubes about 1 inch in size. Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass).
Spread 2/3 of the cherry pie filling evenly over the cake and then layer the remaining cubed cake over top of pie filling.
In a medium bowl, using an electric mixer, combine pudding mix, milk, and sour cream until smooth, about 2 minutes. Pour pudding mixture evenly over the top of the cake.
Spread the Cool Whip evenly over the pudding layer. Drop and spread the remaining pie filling over the top.
Place in the fridge and let chill 4 to 5 hours before serving. Sprinkle slivered almonds on top of the cake before you serve it (optional).
Everyone loves a good, fresh popover on Christmas! Well here’s an easy recipe for you. So easy, in fact, that ‘foolproof’ is right in the title!
3 tbsp. melted butter, divided
1 c. milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 c. all-purpose flour
1 tsp. kosher salt
Preheat the oven to 400 degrees.
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed popover pan and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.
JAM THUMBPRINT COOKIES
3/4 lb. (3 sticks) unsalted butter, at room temperature
1 c. sugar
1 tsp. pure vanilla extract
3 1/2 c. all-purpose flour
1/4 tsp. kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 oz. sweetened flaked coconut
Raspberry, strawberry and/or apricot jam
Preheat the oven to 350 degrees.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
2/3 c. dark brown sugar
1/3 c. molasses
4 tbsp. butter
2 tbsp. water
1/2 tsp. each ground ginger, allspice and cinnamon
Ice cream of your choice
Slice Almonds (optional)
Heat dark brown sugar, molasses, butter, water and ground ginger, allspice and cinnamon in a saucepan over medium-low heat, stirring, until smooth, about three minutes. Let cool slightly. Serve over ice cream with whipped cream, crushed gingersnaps and toasted sliced almonds.
My favorite ice cream to serve it over is vanilla or cinnamon spice ice cream. You can also use chocolate chip/cookie dough ice cream as well, and it’s very good!
TFD: Presents are the best way to show someone how much you care. It’s like this tangible thing that you can point to and say, “Hey man, I love you this many dollars-worth.” - Michael Scott