With Thanksgiving under our belt, literally, we’re ready to get started on our Christmas menu! Nothing finishes off a holiday meal better than fabulous desserts. And a fabulous dessert always brings a smile, which brings the best karma! With that being said, we offer you the following dessert recipes to try this holiday season.
FRUIT & NUT CLUSTERS
This recipe comes from Pamela Westland out of her a book, ‘Celebrating Christmas’. This is a sweet candy type dessert that is full of healthy ingredients.
The Ingredients
- 8 ounces white chocolate, break into pieces
- 1/3 c sunflower seeds
- 1/3 c almond slivers
- 1/3 c sesame seeds
- 1/3 c seedless raisins
- 1 teaspoon ground cinnamon
The Directions
- Place chocolate pieces into a double boiler or a heat-proof bowl placed over a pan of simmering water. The water should not touch the bottom of the top pan or bowl. You can also use a microwave-proof container and place in microwave for three minutes on medium setting.
- Stir the chocolate as it melts to get a glossy look and smooth texture.
- Add remaining ingredients, add the chocolate and stir until well mixed.
- Spoon the mixture using two teaspoons into paper cases.
- Allow to set.
- The 24 clusters this recipe makes can be stored in an airtight container.
SEVEN LAYER SQUARES
These may not be the most unique, or healthy, of all desserts, but they are sure to disappear fast!
The Ingredients
- 1/4 c margarine
- 1-1/2 c graham cracker crumbs
- 1 cup semi-sweet chocolate chips
- 1 c shredded coconut
- 1 c butterscotch chips
- 1 c pecans
- 14 ounce can sweeten condensed milk
The Directions
- Set oven at 350 degrees to preheat.
- Put the margarine in a 9×13 baking pan and allow to melt.
- Sprinkle graham cracker crumbs over margarine evenly.
- In this order, layer the chocolate chips, the shredded coconut, the butterscotch chips, and the pecans.
- Evenly pour the condensed milk over those layers.
- Place pan in the oven and bake for 30 to 35 minutes.
- Cut into squares while still warm then allow the pan to cool on wire rack.
PEPPERMINT BARK
There is nothing more holiday tasting than classic desserts. Here’s another classic that is always a winner at any gathering!
The Ingredients
- 1 pound white almond bark
- 3/4 c peppermint sticks, chopped
- 2 to 3 drops peppermint oil
The Directions
- In a double boiler or a microwave, melt the white chocolate, being careful not let it burn or scorch.
- Once the chocolate has melted, add the crushed peppermint sticks and oil.
- Stir mixture until evenly mixed.
- Pour onto wax paper and allow cooling and becoming set.
- Then break the hardened candy into pieces.
- Note: If you are using red and green pre-crushed peppermint, omit the peppermint oil.
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