As much as we all love Christmas cookies, sometimes you want something a little… fancy! In this fun episode from 2011, Arlene and Patti are cooking up a bunch of Christmas desserts, perfect for a party or to give to a friend.
These incredible treats include: buttermilk pie, cookies and cream banana bread, gingerbread holiday trifle, and Christmas cannolis. Yum yum yum!
Buttermilk Pie
This pie is great for the holidays or just any time, and it's so easy to make.
Ingredients
- 3 large eggs
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 2 tsp vanilla
- 1 cup buttermilk
- 1/2 tsp ground nutmeg
- 3 Tbsp all-purpose flour
Instructions
- Preheat oven to 350 degrees. Line one 9" deep-dish or two 8" regular pie plates with pie crusts.
- Beat eggs, sugar, butter and vanilla with mixer until well blended. Add buttermilk, flour and nutmeg and continue mixing about 1 minute. Pour into pie shells. Bake in preheated 350 degree oven for 45 minutes. Enjoy!
Cookies and Cream Banana Bread
Ingredients
- 1 1/2 sticks butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 4 medium size ripe bananas (or 3 large bananas), mashed
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 15 Oreo sandwich cookies, broken into pieces
- 1 cup powdered sugar
- 2-3 Tbsp heavy cream
Instructions
- Preheat oven to 350 degrees. In a stand or electric mixer, cream butter and sugar until well combined. Slowly beat in eggs, bananas and vanilla until combined. Place flour, baking soda, cinnamon and salt into a large bowl. Slowly add to wet ingredients. Stir in Oreo's until just combined.
- Scoop dough into 1 6 very mini loaf pans or 2 bread pans that have been sprayed with cooking spray. Muffin tins would work great too. Bake for 28-35 minutes if you are using the mini pan or 45-55 minutes for the normal bread pan. Toothpick comes clean from center.
- Whisk powdered sugar and cream in a medium bowl until a nice drizzling consistency is reached. Drizzle over top of each bread and serve or wrap tightly in plastic wrap, the foil and place in freezer. Makes 16 mini loaves or 2 full loaves. Enjoy!
Gingerbread Trifle
Ingredients
- 2 cups cold milk
- 1 pkg instant French vanilla pudding mix (3.4 oz)
- 7 cups cubed Gingerbread cake
- 3/4 cup English toffee bits or almond brickle chips
- 1 carton frozen whipped topping, thawed (8 oz)
- 1 maraschino cherry
Instructions
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- In a 2-quart serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1 /2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry. Makes 8-10 servings. Enjoy!
Christmas Cannolis
Ingredients
- 16 oz ricotta cheese, drained
- 1 pkg cream cheese, soften (8 oz)
- 2 1/2 Tbsp chocolate chips, chopped
- 1/2 cup confectioners' sugar
- 1/4 tsp granulated sugar
- dash of cinnamon
- 1/4 tsp vanilla
- box of cannoli shells
Instructions
- Let ricotta cheese drain in a colander or cheesecloth, for at least 7 minutes.
- In a mixing bowl, combine ricotta cheese, cream cheese, chopped chocolate chips, confectioners' sugar, granulated sugar, cinnamon and vanilla. Mix until well blended.
- Fill cannoli shells using a pastry bag or spoon. You can dip the ends of the cannoli in melted chocolate, caramel sauce, or even jimmy sprinkles. You can also use all sorts of different flavorings for the filling. It's best to wait to fill the shells until just before serving, otherwise they can get soggy if they sit. Keep refrigerated. Enjoy!
Transcript
There is no transcript for this episode.
Add comment