Delectable Holiday Desserts - KCBD NewsChannel 11 Lubbock

Delectable Holiday Desserts

Apple-Pecan Cheesecake Apple-Pecan Cheesecake
Granny Kat's Pumpkin Roll Granny Kat's Pumpkin Roll
Granny's Apple Pie Granny's Apple Pie
Harvest Baked Apples Harvest Baked Apples
Irresistible Pecan Pie Irresistible Pecan Pie
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    Favorite Recipe Collections

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    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.

Apple-Cranberry Crisp
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans

Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Apple-Pecan Cheesecake
Crust
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons packed brown sugar
Filling
4 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup sour cream
4 eggs
Topping
4 cups apples (about 3) - peeled, cored, and chopped
1/2 cup packed brown sugar
3/4 cup chopped pecans
1 teaspoon ground cinnamon

Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.
To make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.
To make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the crust.
To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. Remove the aluminum foil, and cut into 16 squares.

Baked Pears with Creme Fraiche
3 medium pears, peeled, halved and cored
1/2 cup packed brown sugar
1/4 cup water
1 teaspoon apple pie spice*
1 teaspoon vanilla
1 cup creme fraiche
2 tablespoons sliced almonds, toasted (optional)

Heat oven to 350 degrees F. Place pear halves, cut side down, on cutting board. Starting about 1/2-inch from stem end, make 7 lengthwise cuts in each half, cutting to the bottom but leaving pears slices attached at the stem end. Arrange pear halves, cut side down, in an 11 x 7-inch baking dish. In small saucepan, combine sugar, water, apple pie spice and vanilla. Cook over medium heat, stirring constantly, until sugar is dissolved. Pour sugar mixture over pears.
Bake covered, 40 to 45 minutes or until pears are tender, basting occasionally with sauce.
Spread two tablespoons creme fraiche onto one side of each of 6 dessert plates; spoon one tablespoon sauce from pears on the other side. With slotted spoon, place pear half in center of each plate; garnish with almonds, if desired. Serve immediately.

(*To make apple pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice and 1/8 teaspoon ground cardamom.)

Cranberry Cheesecake
2 cups graham cracker or shortbread cookie crumbs
1/3 cup butter or margarine, melted
Cranberry topping:
1/3 cup water
2/3 cup sugar
2 cups fresh cranberries
1 teaspoon lemon juice 
Filling:
4 (8 ounce) packages cream cheese, softened
1 cup sugar
5 eggs
1 tablespoon lemon juice

Combine crumbs and butter; press into the bottom of a 9-in. springform pan. Bake at 300 degrees F for 5-8 minutes. Cool. Meanwhile, for topping, combine water and sugar in a saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside. For filling, beat cream cheese in a large mixing bowl until light. Gradually beat in sugar. Add eggs, one at a time, beating well after each. Add lemon juice. Pour into crust; spoon 4 tablespoons topping on filling and "marble" with a knife or spatula. Bake at 350 degrees F for 45 minutes. Turn oven off; let cake stand in oven 2 hours. Remove from oven; cool. Pour remaining topping on top; refrigerate overnight.

Cranberry Streusel Pie
1 pound fresh cranberries
3/4 cup white sugar
1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup walnuts
1/4 cup all-purpose flour
1 teaspoon shortening
1 recipe pastry for a 9 inch single crust pie

Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle over pie.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until done.

Double-Layer Pumpkin Pie
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar 1 tub  (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 Honey Maid Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin 2 pkg. (3.4 oz. each) Jell-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1/2 of whipped topping. Spread into crust. Whisk remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving.

Freestyle Apple Tart
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
3 red and/or green apples (1-1/4 lb.), thinly sliced
1/4 cup granulated sugar
2 Tbsp. flour
1 tsp. cinnamon sugar
1 cup thawed Cool Whip Whipped Topping

Heat oven to 450ºF. Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center. Toss apples with sugar and flour; spoon over cream cheese. Fold crust partially over apples. Sprinkle with cinnamon sugar. Bake 25 min., covering loosely with foil for the last 5 min. Cool. Serve with Cool Whip. Refrigerate leftovers.

Gingersnap Pumpkin Cream Tart
1 1/2 cups crushed gingersnap cookies
1/3 cup butter, melted
1/4 cup chopped pecans
1/4 cup granulated sugar
1 cup Libby's 100% Pure Pumpkin
1 cup powdered sugar
1 (8 ounce) package cream cheese
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup whipping cream

Preheat oven to 350 degrees F. 
Crust: Combine cookie crumbs, butter, nuts and granulated sugar in medium bowl; reserve 3 tablespoons. Press remaining mixture onto bottom and up sides of ungreased 9- or 10-inch tart pan with removable bottom.
BAKE for 12 to 15 minutes or until lightly browned. Cool completely in pan on wire rack.
Filling: Beat pumpkin, powdered sugar, cream cheese, cinnamon, vanilla extract, ginger and nutmeg in large mixer bowl until light and fluffy. Gradually beat in cream until thick and fluffy. Spread over crust; sprinkle with reserved cookie crumb mixture. Refrigerate for at least 3 hours or until set.

Granny Kat's Pumpkin Roll
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
--- 
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Granny's Apple Pie
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Harvest Baked Apples  
8 medium baking apples
1 cup apple or orange juice
1/4 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1 cup (4 oz.) shredded Cracker Barrel 2% Milk Sharp Cheddar Cheese
1/4 cup raisins
1/4 cup Planters Chopped Pecans, toasted

Preheat oven to 350°F. Remove cores from apples to within 1/2 inch of bottoms of apples; pierce the skins with a sharp knife. Place apples in shallow baking dish. Combine juice, sugar and cinnamon; pour over apples. Bake 30 to 35 min. or until apples are tender, basting occasionally with the juice mixture. Remove apples from oven. Combine cheese, raisins and pecans; spoon evenly into centers of apples. Let stand 1 min.

Irresistible Pecan Pie
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons white sugar
1/2 cup butter, chilled
4 tablespoons ice water
3 eggs, beaten
3/4 cup light corn syrup
2 tablespoons dark corn syrup
3/4 cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves

Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie. Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

Pumpkin Chiffon Pie
1 1/3 cups quick-cooking oats
1/3 cup brown sugar
3/4 teaspoon ground cinnamon
1/3 cup butter
--- 
1 (.25 ounce) package unflavored gelatin
2/3 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
5 egg yolks, beaten
3/4 cup milk
1 cup pumpkin puree
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup white sugar

Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.

Pumpkin Cream Trifle
1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant vanilla pudding
1 cup pumpkin puree
1/2 cup water
1/2 cup vegetable oil
3 eggs
2 teaspoons pumpkin pie spice
2 cups cold milk
2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
2 cups whipped topping
1 cup chopped toasted pecans
1 cup English toffee bits

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

Sweet Potato Pie
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Sources: allrecipes.com & kraftfoods.com

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