Delightful holiday desserts

Wed., Dec. 14, 2005

Family Features

Master holiday entertaining this year with decadent desserts that are simple to make.

For the chocolate lovers, create a batch of truffles using chocolate frosting as the base ingredient. Make extra and surprise the hostess at your next holiday party.

Keep a variety of ice cream toppings on hand — they’re the perfect way to enhance any dessert. Swirl caramel or butterscotch topping into cheesecake batter for an irresistible twist on the traditional favorite. Or, for a lighter dessert, serve a fresh berry tart, drizzled with caramel or butterscotch topping.

Whether you’re hosting a holiday dinner for the entire family or a casual dessert party, these recipes are sure to please all your guests.

Host a Sweet Gathering

No time to host a holiday dinner? Dessert parties are one of the easiest ways to entertain during this busy time of year. Here are a few tips for a successful event:

•Bake batches of plain sugar cookies and invite quests to decorate them.

•Serve a selection of regular and flavored coffee. Provide cinnamon and chocolate-coated spoons for added flavor.

•Set up a personalized dessert station. Offer pound cake or angel food cake, fresh fruit and toppings such as chocolate sauce or whipped cream.

•Decorate a large table with festive holiday decorations and use clear plastic plates and flatware for easy clean up.

Butterscotch Berry Tart

1 cup all-purpose or unbleached flour

1/3 cup sugar

1/4 teaspoon salt

6 tablespoons butter flavor all-vegetable shortening, chilled

1 egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup plus 2 tablespoons toasted slivered almonds

1/2 cup plus 2 tablespoons seedless red raspberry jam, divided

1/2 cup plus 2 tablespoons butterscotch topping, divided

5 cups fresh berries (strawberries, blueberries, raspberries), quartered if large

Preheat oven to 375°F. Combine flour, sugar and salt in food processor; blend 10 seconds. Add shortening, blending until mixture resembles coarse meal. Add egg and vanilla and almond extracts. Process until moist clumps form, turning processor on/off to scrape sides.

Gather dough into ball and, using floured fingertips, press onto bottom and up sides of 9-inch tart pan with removable bottom. Press 1/2 cup almonds over bottom of crust. Spread 1/2 cup jam over almonds followed by 1/2 cup butterscotch topping.

Bake tart until crust is golden at edges and jam is thick and bubbly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart.

In large bowl, toss berries with remaining two tablespoons jam to coat. Top tart with berries; sprinkle remaining two tablespoons almonds around edge of tart. Drizzle remaining two tablespoons butterscotch over top.

Makes 8 servings

Easy Truffles

1 (12-ounce) package (2 cups) semi-sweet chocolate chips

1 teaspoon orange extract

1 can chocolate fudge or chocolate frosting

Toppings: coconut, chocolate sprinkles, ground nuts and/orcocoa

Melt chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange extract and frosting; blend well. Refrigerate one to two hours or until firm.

Place toppings in pie pans. Scoop mixture into 1-inch balls (will be sticky.); drop each onto topping of choice. Roll to coat. Place in foil candy cups, if desired. Store in refrigerator.

Makes 72 truffles

Caramel Swirled Cheesecake

1 (8-ounce) package of cream cheese, softened

1/3 cup sugar

1 tub (4 cups) whipped topping, thawed and divided

1/2 cup caramel microwave topping or butterscotch topping, divided

1 (9-inch) prepared graham cracker crust

Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in three cups whipped topping (reserve one cup for garnishing). Add 1/4 cup caramel or butterscotch topping into mixture and mix thoroughly. Spoon mixture evenly onto crust.

With knife, make three deep S-shaped channels in batter and fill each with remaining topping. With knife, draw two more channels in opposite direction to swirl batter and create marble effect. Spread remaining whipped topping evenly over top of batter.

Decorate with remaining caramel or butterscotch topping. Refrigerate until set.

Makes 8 servings

Rugelach

1 1/4 cups butter, softened, divided

2 tablespoons plus 1/3 cup sugar, divided

1 (8-ounce) package cream cheese, softened

2 cups all purpose or unbleached flour

1/2 cup finely chopped dates

1/2 cup finely chopped pistachios

2 teaspoons cinnamon

1 tablespoon powdered sugar

No-stick cooking spray

In large bowl, combine one cup butter, two tablespoons sugar and cream cheese; beat until light and fluffy. Add flour to butter mixture; blend well. Shape dough into ball; divide into four pieces. Shape each piece into ball; flatten into 1/2 -inch-thick disk. Wrap each in plastic wrap; refrigerate one hour for easier handling.

Heat oven to 375°F. Grease two cookie sheets or spray with no-stick cooking spray. In small bowl, combine dates, pistachios, 1/3 cup sugar, cinnamon and 1/4 cup butter; blend well.

On floured surface with floured rolling pin, roll out one disk of dough at a time to 1/8 -inch thickness, forming 12-inch round. (Keep remaining disks refrigerated while working.) Sprinkle 1/4 of date-nut mixture onto round; press into dough slightly. Cut round into 16 wedges. Roll up each wedge from curved edge to point. Place on greased cookie sheets.

Bake 13 to 18 minutes or until light golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 30 minutes or until completely cooled. Sprinkle with powdered sugar.

Makes 64 cookies

Toffee Pecan Squares

Base

1 (18.25-ounce) package yellow cake mix

1/2 cup butter, softened

1 egg

Filling

1 (14-ounce) can sweetened condensed milk (NOT evaporated)

1 teaspoon vanilla extract

1 egg

1 cup toffee bits

1 cup chopped pecans

Powdered sugar and pecan halves, to garnish (optional)

Preheat oven to 350°F. In large bowl of mixer, combine all base ingredients; blend at low speed until crumbly. Press in bottom of ungreased 13 x 9-inch pan. Bake 15 to 20 minutes or until light golden brown.

In large bowl, combine condensed milk, vanilla and egg; mix well. Stir in toffee bits and pecans. Pour filling evenly over warm base. Return to 350° oven; bake additional 20 to 25 minutes or until filling is set. Cool one hour or until completely cooled. Cut into squares.

If desired, sprinkle each bar with powdered sugar and top with a pecan half. Store in refrigerator.

Makes 36 bars

For more delicious recipes and cooking tips, visit www.smuckers.com and www.pillsburybaking.com.

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