Desserts for the holiday season

Published:

Ice Cream Sandwich Cake

11 vanilla, chocolate, neopolitan or strawberry ice cream sandwich

1 (16 oz.) Cool Whip

1 (16 oz.) jar hot fudge ice cream topping

1 cup chocolate chips, Whopper candies, Oreo cookie, M&Ms, festive sprinkles, Health bar bits, peanut butter cups, or crushed Butterfingers.

Hershey's chocolate syrup for garnish

Chocolate or colored sprinkles for garnish

Layer an 8-inch by 8-inch pan with foil. Make sure the foil lays over the sides of the pan. This will make it easier to remove the ice-cream cake from the pan when frozen. Layer 5-1/2 ice cream sandwiches on the bottom of the pan. Spread a layer of hot-fudge topping on top of the ice cream sandwiches. Then spread half of the Cool Whip on the top of the fudge topping.

Repeat the same process with the second layer ending with hot fudge. Cover with plastic wrap and freeze for about one hour. Remove from freezer and remove the ice-cream cake from the pan. Lift the cake peeling it off the foil and place it onto a serving plate. Frost with additional Cool Whip. Drizzle on some Hershey's chocolate syrup and garnish with chocolate chips and sprinkles or the candy topping of choice. Place the ice cream cake back into the freezer and freeze for two hours.

Melinda Fravel

East Canton

Moist Apple Cake

3 eggs

1 cup oil

1 3/4 cup sugar

4 thin sliced apples/peeled

1 tsp. soda

1 tsp. cinnamon

1 tsp. salt

1 tsp. vanilla

2 cups flour

1 cup chopped walnuts

Combine eggs, oil, sugar, and apples. Stir well and add cinnamon, soda, salt, vanilla, flour, and nuts. Bake 350 degrees in a long pan for 35-40 minutes. Cool 10 minutes in pan, turn out on wire rack. When cool, drizzle powdered sugar frosting on top. Serves 9-12.

Rose Ann Dewitz

Mechanicstown

Creamy Caramel Dip

1 pkg. (8 oz.) cream cheese, softened

3/4 cup packed brown sugar

1 cup (8 oz.) sour cream

2 tsp. vanilla extract

2 tsp. lemon juice

1 cup cold milk

1 pkg. (3.4 oz.) instant vanilla pudding mix

Assorted fresh fruit

In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the sour cream, vanilla, lemon juice, milk and pudding mix, beating well after each addition. Cover and chill for at least one hour. Serve as a dip for fruit.

Christena Byler

Carrollton

Pizzelles

3 eggs

3/4 cup butter, melted

1 1/2 cups flour

1 1/2 tsp. baking powder

1 tsp. lemon juice

4 tsp. anise seed

Beat eggs. Mix ingredients in the order given and mix after each ingredient. Spoon batter into pizzelle maker and bake for 30 seconds.

Marty Beachy

Waynesburg

"Mardis Gras" King Cake with Cream Cheese Filling

2 tubes (8 oz. each) refrigerated reduced-fat crescent rolls

4 oz. reduced-fat cream cheese

2 Tbsp. confectioners sugar

1 tsp. vanilla extract

1/3 cup light brown sugar

2 Tbsp. softened butter

3 tsp. cinnamon

Icing:

1 cup confectioners sugar

1-2 Tbsp. 2 percent milk

1/2 tsp. vanilla extract

Red, blue, yellow and green food coloring

Unroll both tubes of dough and separate into triangles. Place them on a greased 12-inch pizza pan, forming a ring with pointed ends toward the center and wide ends over-lapping. Lightly press wide ends together.

Beat the cream cheese, confectioners sugar and vanilla until smooth. Spoon over wide ends of ring. In another bowl, stir the brown sugar, butter, and cinnamon until crumbly. Sprinkle over cream cheese mixture. Fold points over filling and fold wide ends over points.

Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 5 minutes.

Icing:

Combine the confectioners sugar, vanilla and enough milk to achieve desired consistency. Divide icing among three bowls. Using red and blue coloring, tint one portion purple. Tint another yellow and the remaining portion green. Drizzle back and forth over cake. Serve warm. Serves 16.

Carol Grimm

Carrollton

Arkansas Pound Cake

1 cup butter

1/2 cup shortening

3 cups white sugar

5 eggs

3 cups flower

1 tsp. salt

1/2 tsp. baking powder

1/2 cup 2 percent milk

1/2 cup evaporated milk

1 tsp. rum extract

1 tsp. coconut extract

1 tsp. almond extract

Preheat oven to 325 degrees. Line bottom of a tube pan with parchment paper. Grease the 10-inch tube pan and the parchment paper. Sift flour, salt and baking powder together and set aside. In a large bowl, cream butter, shortening and 3 cups sugar until light and fluffy.

Add eggs, one at a time, beating well after each. Add the rum extract, almond extract and coconut extract, then add flour mixture alternatively with milk and evaporated milk. Mix until smooth. Pour batter into 10-inch tube pan. Bake for one hour and 15 minutes. Cool. It can be enjoyed as is or glaze can be added.

For glaze, in a saucepan combine 1 cup sugar, 1/2 cup water, 1 tsp. rum extract, 1 tsp. almond extract, and 1 tsp. coconut extract. Bring to a boil stirring constantly. Use a toothpick to pierce all over the top of the cake. Gently pour glaze over the cooled cake and allow it to soak in before serving. Serves 12.

Linda Eckenweiler

Canton

Raisin Pie

1 egg

1 tsp. vinegar

4 Tbsp. water

3 cups flour

1 tsp. salt

1 1/2 cup Crisco or 1 cup lard

Large box of raisins

3/4 cups of sugar

3 Tbsp. cornstarch

2 tsp. vanilla

Beat the egg, vinegar and water together with a whisk. Blend dry mixture until crumbly. Add liquid mixture and work into four separate dough balls. Roll out on floured pastry cloth with floured rolling pin covered with pastry sock. Cook one box of raisins covered well with water for half hour. Add 3/4 cups of sugar and simmer for 15 minutes more. Mix 3 Tbsp. cornstarch in 1/2 cup for thickening.

Add to raisins and cook until thickened. Add 2 tsp. vanilla. Put in unbaked pie crusts. Bake at 400 degrees for 40 minutes. Serves 8.

Lynette Shatzer

Minerva

Fabulous Cranberry Salad

1 (6 oz.) cherry Jello

2 cups boiled water

2 large golden apples, peeled and grated

1 cup chopped pecans

1 cup whole cranberry sauce

8 oz. room temperature cream cheese

1/2 cup powdered sugar

1 tsp. vanilla

20 oz. crushed pineapple, drained

8 oz. thawed whipped cream

Boil water, stir in Jello, set aside. Cool. Add apples, pecans and whole cranberry sauce. Put in 9-inch by 13-inch pan and chill. Mix cream cheese, powder sugar, vanilla, pineapple, and whipped cream. Spread over Jello. Top with chopped pecans.

Rose Dewitz

Mechanicstown

Christy's Molasses Cookies

3/4 cup shortening

1 cup sugar

1/4 cup molasses

1 egg

2 tsp. baking soda

2 cups flour

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1 tsp. cinnamon

Beat shortening, sugar, molasses and egg together. Add remaining ingredients and mix well. Form dough into 1-inch ball and place on a lightly greased cookie sheet. Bake at 375 degrees for approximately 6 minutes. Makes two dozen.

Christy Hunsberger

Mechanicstown

Banana Pineapple Dessert

1 1/2 cup graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

3 bananas, sliced

1 (8 oz.) cream cheese

3 1/2 cup milk

2 sm. vanilla instant pudding

1 (20 oz.) crushed pineapple, drained

1 (8 oz.) Cool Whip

Mix crumbs, sugar and butter. Press on the bottom of a 9-inch by 13-inch pan. Arrange banana slices on crust. Beat cream cheese in large bowl until smooth. Gradually beat in milk, then pudding, until well blended. Spread evenly over bananas. Spoon pineapple evenly over pudding. Cover with Cool Whip. Refrigerate three hours. Serves 15.

Janet Kendrick

Canton

Preacher Cake

2 cups self-rising flour

2 cups sugar

3 eggs, beaten

2 tsp. vanilla

20 oz. can crushed pineapple

1/2 cup black walnuts (optional)

Frosting:

1 pkg. 8-oz. cream cheese, softened

1 3/4 cup confectionery sugar

1/4 cup butter

1/4 tsp. salt

2 tsp. vanilla

Mix cake ingredients by hand and bake at 350 degrees about 30 minutes or until toothpick comes out clean.

To make cupcakes as well, mix frosting ingredients to put on the cake when it cools. The cake is rich enough where it does not need icing.

Mary McKinney Horton

Waynesburg

Cherry Snowballs

1 cup butter, softened

2 1/2 cup powdered sugar, divided

1 Tbsp. water

1 tsp. vanilla extract

2 cup all-purpose flour

1 cup quick-cooking oats, uncooked

1/2 tsp. salt

36 maraschino cherries, drained

1/4-1/3 cup milk

2 cups sweetened flaked coconut, finely chopped

Blend butter, 1/2 cup powdered sugar, water and vanilla in a large bowl; set aside. Combine flour, oats and salt; gradually add to butter mixture. Shape a tablespoon of dough around each cherry, forming a ball. Arrange two balls inches apart on ungreased baking sheets. Bake at 350 degrees for 18-20 minutes, until golden on bottoms. Remove to a wire rack to cool. Combine remaining powdered sugar and enough milk to make a smooth dipping consistency. Dip cookies, roll in coconut. Put in foil cups. Makes three dozen.

Donna Wey

Malvern

Strawberry Kiwi Lemonade

3 cups cold water

1 quart fresh strawberries

1 kiwi, peeled

3/4 cup sugar

3/4 cup lemon juice

2 cups cold club soda (or Sprite)

Lemon Slices (optional)

Place water, strawberries, kiwi and sugar in a blender. Cover and blend until smooth. Stir in lemon juice. Blend in soda. Serve immediately. Garnish with lemon slices if desired. Makes two quarts.

Viola Shetler

Mechanicstown

Peanutty Candy Bars

4 cups quick cooking oats

1 cup packed brown sugar

2/3 cup butter, melted

1/2 cup plus 2/3 cup peanut butter, divided

1/2 cup light corn syrup

1 tsp. vanilla extract

1 pkg. 11 oz. butterscotch chips

1 cup (6 oz.) semisweet chocolate chips

1 cup chopped salted peanuts

In a large bowl, combine oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13-inch by 9-inch baking pan. Bake at 375 for 12-14 minutes or until mixture is bubbly around the edges. In microwave-safe bowl, melt butterscotch and chocolate chips. Stir until smooth. Stir in peanuts and remaining peanut butter. Spread over oat mixture.

Elvesta Miller

Carrollton

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