Christmas Dessert Decadence
Featuring holiday recipes by various VTP authors
{Taken by permission from Diane Craver’s
promotional blog – Christmas 2010}
Presented by:
Victory Tales Press
Smashwords Edition
Christmas Dessert Decadence
Copyright © 2011 by Victory Tales Press
Cover Art Copyright © 2011 by Laura Shinn
Smashwords License Notes
Thank you for downloading this free ebook. You are welcome to share it with your friends. This book may be reproduced, copied and distributed for non-commercial purposes, provided the book remains in its complete original form. If you enjoyed this book, please return to Smashwords.com
to discover other works by these authors. Thank you for your support.
Raspberry Upside Down Cake
Offered by: Markee Anderson
Ingredients:
2 cups fresh or frozen raspberries
Small box lemon custard or pudding (cooked as for a pie)
Topping:
1 ¾ cups flour
½ tsp. salt
¼ cup shortening
¾ cup sugar
2 tsp. baking powder
1 egg
½ cup milk
1 tsp. lemon or orange rind
* * * * *
Directions:
–Preheat oven to 350°
–Layer raspberries over bottom of an 8 x 8 inch baking dish
–Spread lemon custard over raspberries
–Cover lemon custard with topping
–Bake at 350° for 45 minutes
Website: www.markeeanderson.com
BLT Dip
Offered by: Anne Patrick
Ingredients:
1 pkg Hidden Valley Ranch mix
1 16 oz carton sour cream
½ cup crumbled bacon
½ cup diced fresh tomatoes
½ cup chopped green onions (optional)
* * * * *
Directions:
–Mix Hidden Valley Ranch and sour cream together.
–Add remaining ingredients and chill.
–Serve with chips.
Website: www.annepatrick.weebly.com
Email: annepatrick07@yahoo.com
Cranberry-Orange Nut Bread
Offered by: Cheryl Pierson
Ingredients:
2 cups all-purpose flour
¾ cup light brown sugar
¾ teaspoon salt
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped cranberries
1/2 cup chopped nuts (walnuts, pecans, almonds, or a blend of all three)
1 tablespoon orange zest
1 egg
2 tablespoons vegetable oil
3/4 cup orange juice
* * * * *
Directions:
–Preheat oven to 350° F
–Grease a 9 x 5 inch loaf pan
–Combine flour, sugar, salt, baking powder, and baking soda
–Add cranberries and nuts and stir to coat with flour
–Combine eggs, oil, orange juice and zest (grated orange peel)
–Add egg mixture to flour mixture and stir until just combined
–Spoon batter into the prepared pan and bake at 350°for approximately
50 minutes, or until a toothpick (or knife) comes out clean
–Allow bread to sit for 10 minutes before removing from pan
–Let cool completely before slicing
Website: www.cherylpierson.com
Blog: www.cherylpiersonbooks.blogspot.com
Email: fabkat_edit@yahoo.com
Corn Flake Candy
Offered by: Laurean Brooks
Ingredients:
1 cup sugar
1 cup light corn syrup
1 ½ cups peanut butter
4-5 cups corn flakes
1 tsp. vanilla
* * * * *
Directions:
–Stir sugar and corn syrup together in medium sauce pan
–Bring to boil—boil one minute
–Remove from heat and add vanilla
–Blend in peanut butter (You can use chunky, creamy or a combo of both)
–Gradually add corn flakes until the consistency is thick
–Drop by spoon onto wax paper
Note: You can substitute Rice Krispy cereal for Corn Flakes.
When using rice cereal, press mixture into a glass
oblong dish and cut into squares.
Blog: www.laureanslore.blogspot.com
Email: landtbeth@yahoo.com
Peanut Butter Chip and Chocolate Chip Clusters
Offered by: Diane Craver
Ingredients:
1 (10 ounce) package of Reese’s Peanut Butter Chips
1 (11.5 ounce) package of either Semi-Sweet Chocolate Chips
or 1 package of Milk Chocolate Chips
1 (12 ounce) can of cocktail peanuts
* * * * *
Directions:
–Place chips in a microwave-safe bowl. I use a 2 qt. casserole dish.
–Microwave on HIGH for 1 minute. Stir. Microwave for another
minute to a minute and a half to be completely melted.
–After chips are melted, stir the mixture until it’s smooth. Stir in peanuts.
–Spoon heaping tablespoons of mixture onto waxed paper. Makes approximately 20 big pieces. Or you can use a teaspoon instead and spoon into 1-inch paper candy cups or use paper-lined muffin cups. Candy will be hard enough to lift from paper in approximately 4 minutes. Store in the refrigerator.
Website: www.dianecraver.com
Blog: www.dianecraver.com/blog
Jewels of the Quill: www.jewelsofthequill.com
Email: DianeCraver@cinci.rr.com
Chocolate Bark
Offered by: Celia Yeary
Ingredients:
Crisco
1 10 ounce package Semi-sweet or Dark Chocolate chips
½ cup salted peanuts
½ cup chopped pecans
½ cup Craisins
* * * * *
Directions:
–Line a cookie sheet with foil and grease with Crisco.
–In a microwave dish, melt chocolate chips in a
microwave on low for one minute. Don’t overheat.
–Remove bowl and stir in nuts and Craisins.
–Stir quickly and spread out on foil–it doesn’t have to be pretty!
–Refrigerate for at least two hours.
–Break apart into pieces.
Website: www.celiayeary.com
Blog: www.celiayeary.blogspot.com
Email: celiayeary@yahoo.com
Caramel Pie
Offered by: Cheryl Pierson
Ingredients:
3 cans sweetened condensed milk (preferably Eagle Brand)
Cool Whip
Crushed walnuts
Cherries
Shaved chocolate
2 9-inch graham cracker crusts
* * * * *
Directions:
–Boil the cans of evaporated milk for 2 ½ hours, making sure to keep cans completely covered. (If the cans become uncovered, this can scorch
the caramel and possibly cause the cans to explode!)
–Once the cans are finished, place them in the fridge to cool for at least 2 hours. (Over night is preferred; if you open them while hot, the caramel is under pressure and will squirt at you, possibly causing severe burns).
–Scoop 1 ½ cans of caramel into each pie crust, top with whipped cream, nuts shaved chocolate(I use a Hershey bar) and cherries, as desired.
Website: www.cherylpierson.com
Blog: www.cherylpiersonbooks.blogspot.com
Email: fabkat_edit@yahoo.com
Three Cheese Jalapeño Spread Recipe
Offered by Diane Craver
Ingredients:
1 (14.5 - ounce) can Del Monte Petite Cut Diced Tomatoes with Zesty Jalapenos, drained
8 ounces cream cheese, softened
¼ cup mayonnaise
2 cups Monterey Jack cheese, grated
1 cup cheddar cheese, grated
½ cup green onions, chopped
* * * * *
Directions:
–In a mixing bowl, combine cream cheese and mayonnaise.
–Stir in Monterey Jack cheese, cheddar cheese, green onions, and tomatoes.
–Spread in oven-proof baking dish.
–Serve hot or cold. If served hot, preheat oven and bake
at 350 degrees for 15 minutes or until bubbly.
–Serve with corn chips or crackers.
Website: www.dianecraver.com
Blog: www.dianecraver.com/blog
Jewels of the Quill: www.jewelsofthequill.com
Email: DianeCraver@cinci.rr.com
Dulce de Leche Cheesecake
Offered by Diane Craver
Ingredients:
Jell-O No Bake Real Cheesecake Dessert
(buy the box kind with crust and cheesecake included)
2 tablespoons sugar and 5 tablespoons. butter/margarine, melted
Crust: 1 ½ cups cold milk
Filling: can of Nestle La Lechera Dulce de Leche
Werther’s original candy
* * * * *
Directions:
Step One:
–Follow directions on cheesecake box for the graham cracker pie crust.
–Make filling according to box directions.
–Add 1 cup of La Lechera Dulce de Leche into the cheesecake mix.
Step Two:
–Crush up pieces of Werther’s original candy and
sprinkle it on top of cheesecake after it has set.
Step Three:
–Refrigerate at least 1 hour.
Website: www.dianecraver.com
Blog: www.dianecraver.com/blog
Jewels of the Quill: www.jewelsofthequill.com
Email: DianeCraver@cinci.rr.com
Morning After Pancakes
Offered by Gerald Costlow
Ingredients:
4 eggs
1 cup milk
1 cup flour
1 large pinch salt
Couple tablespoons of butter.
* * * * *
Directions:
–Put the butter in a skillet. Turn the burner on low to melt the butter while you dump all the remaining ingredients together in a big bowl and mix with a fork. –Pour the batter into the hot skillet. Leave the burner
on low and loosely cover the skillet.
–When you get back, check to see if the middle has stopped bubbling and has turned to cake instead of liquid batter and the edge of the pancake is
puffed up. It takes about 10 or 15 minutes total cooking
time, depending on your definition of low heat.
–Now you need to flip the pancake, and you can either throw caution to the wind and give it a heave into the air or cut it into 4 pieces in the
skillet and flip each one over individually. Let cook
for another couple of minutes.
And that’s it!
–Garnish with whatever you can find in the kitchen and according to diet. They’re great with butter, powdered sugar, jelly, jam, fruit,
pancake syrup, of course, and whipped cream.
–You can also bake this in the oven at about 350 degrees until golden brown.
Blog: www.theweaving.blogspot.com
Email: Cinorjer@aol.com
English Toffee
Offered by Karen Michelle Nutt
Ingredients:
½ lb butter
1 cup sugar
1 package (4 ounces) blanched slivered almonds
4 - 6 Hershey bars
½ cup pecans, chopped fine
* * * * *
Directions:
–Place sugar, butter and almonds in a large, heavy pan on high heat.
–Stir constantly until color is creamy tan (about 5 minutes).
–Remove from heat and pour in ungreased cookie sheet.
–Top with Hershey bars.
–When chocolate melts, spread evenly.
–Top with finely chopped pecans.
–Break into pieces when cooled.
Website: www.kmnbooks.com
Email: kmnbooks@yahoo.com
Minty Meltaways
Offered by Stephanie Burkhart
Ingredients:
Cookies:
1 cup all purpose flour
¾ cup cornstarch
Pinch of salt
1 cup unsalted butter, softened
1/3 cup confectioner’s sugar
½ teaspoon peppermint extract
Glaze:
½ cup confectioners’ sugar
1-2 tablespoons fat free milk
Red food coloring
* * * * *
Directions:
–Place oven racks in upper and lower thirds of the oven and preheat to 350.
–Combine flour, cornstarch, and salt in a bowl.
–With an electric mixer on medium speed, beat butter until creaming, about 1 minute. Add confectioners’ sugar and peppermint extract, beat 4 minutes.
–Reduce speed to low. Add flour mix, beating just until blended.
–Form dough by tablespoonfuls into 1 inch balls. Place balls
on 2 large ungreased baking sheets, 1 inch apart.
–Bake until tops are firm, 8-10 minutes.
–Let cookies cool on baking sheets for 3 minutes then
transfer to racks and let cool completely.
–Glaze: whisk confectioners’ sugar, 1 tablespoon
milk, and food coloring until smooth.
–Drizzle glaze evenly over cookies.
–Let stand until glaze sets about 30 minutes.
–Cover and store at room temperature up to 1 week.
(1 cookie: 119 calories. 3 points)
Website: www.sgcardin.tripod.com
Blog: www.sgcardin.blogspot.com
Email: Botrina_Buchanan@yahoo.com
sgcardin1@yahoo.com
Twitter: StephBurkhart
Facebook: www.facebook.com/profile.php?id=1357922219
Andes Mint Cookies
Offered by Cheryl Pierson
Ingredients:
1 cup sugar
½ cup brown sugar, packed
¾ cup butter or margarine
2 eggs
1 teaspoon vanilla
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
6 ounce Andes mints
Pecan halves
* * * * *
Directions:
–In a large bowl, cream sugars and butter/margarine.
–Add eggs and water. Beat well. Mix flour, soda and salt well.
–Add gradually to egg mixture.
–Chill dough completely overnight.
–Wrap each mint completely in cookie dough.
–Place 2 inches apart on lightly-greased cookie sheets and put a nut half on top of each cookie.
–Bake 7-9 minutes at 375 degrees until golden brown.
Website: www.cherylpierson.com
Blog: www.cherylpiersonbooks.blogspot.com
Email: fabkat_edit@yahoo.com
Caramel Flan
Offered by Kit Prate
Ingredients:
½ cup sugar
2 cans sweetened condensed milk (not evaporated)
2 cans water
6 eggs
1 tablespoon vanilla
Pinch of salt
* * * * *
Directions:
–Preheat oven to 350 degrees.
–Place a large shallow pan of water inside oven.
–Heat sugar with a few drops of water over medium heat in a heavy saucepan. –Stir constantly with a wooden spoon until caramel stage is reached.
–Immediately pour hot syrup into a one-piece tube pan
(do quickly as caramel begins to harden very rapidly).
–In a large bowl, beat eggs well, add milk, water, vanilla and salt.
–Pour mixture into tube pan over caramel.
–Cover with foil and place in the pan of water in oven.
–Bake 40 minutes until knife comes out clean when inserted.
–Watch very carefully, checking every 3-5 minutes after 25 minutes in the oven. Do not overcook.
–Loosen edges with a knife and invert onto a plate.
Blog: www.kitprate.blogspot.com
Email: kitprate@yahoo.com
Chocolate-Covered Coconut Bon-Bons
Offered by Laura Shinn
Ingredients:
1 stick butter (½ cup)
1 can Eagle Brand milk
2 boxes (or one 2 pound bag) powdered sugar
1 teaspoon vanilla
½ bar paraffin (may need to add more, depending on consistency)
3 cups of walnuts or pecans (16 ounce bag) *Optional*
1 bag coconut
1-2 packages cooking chocolate (or more if you double-dip)
wax paper
toothpicks
* * * * *
Directions:
–Mix liquid ingredients then add powdered sugar and coconut. Add nuts. (Mix will be thick and may require your hands to finish the mixing.)
–Refrigerate mix in bowl for 2 hours to firm.
–Remove from frig and roll into balls (60 large/100 small) and place on wax-covered cookie sheet.
–Place toothpick into center of balls.
–Freeze for 2-3 hours (or overnight).
–Heat cooking chocolate and paraffin on low setting.
–Remove only 5 balls at a time! They soften quickly. Using toothpick as a handle, dip and double-dip into chocolate then place on a new wax sheet.
–Once all have been dipped, remove toothpicks.
–Using one toothpick, dip into chocolate mix to fill in the holes. Or use icing with special decorative tips to cover hole.
–You can even melt white chocolate and drizzle it over the sides.
Website: www.laurashinn.com
Email: laurashinn@sbcglobal.net
Super-Duper Peanut Butter Cookies
Offered by Laura Shinn (C.A. Paris)
Ingredients:
½ cup butter
½ cup peanut butter (smooth or chunky)
½ cup granulated sugar
½ cup dark brown sugar
1 egg
½ teaspoon vanilla
½ teaspoon salt
½ teaspoon baking soda
2-2 ½ cups flour
* * * * *
Directions:
–Preheat oven to 350 degrees.
–Mix melted butter and peanut butter.
–Add everything else, flour last. Keep adding flour until mix is not sticky.
–Roll a large pinch of dough in palm until round.
–Flatten slightly onto cookie sheet (can make indentation with fork if desired).
–Arrange about ½ inch to 1 inch apart.
–Bake for approximately 7-14 minutes, depending on size of each cookie. (Cookie will pop up higher than traditional cookie with a cake-like taste.)
–Take out when done, place on dinner plate and put in frig for about 10 minutes.
–Ready to eat!
Website: www.laurashinn.com
Email: laurashinn@sbcglobal.net
Derby Pie (original version)
Offered by Rebecca J. Vickery
Ingredients:
1 cup semi-sweet chocolate chips
1 cup coarsely chopped Pecans or Walnuts
2 eggs, beaten
1 cup sugar
1 stick (or ½ cup) butter, melted and cooled
½ cup plus 2 tablespoons flour
1 teaspoon vanilla
1 unbaked pie shell
* * * * *
Directions:
–Mix sugar and flour, add eggs; add butter.
–Add nuts, chocolate chips, and vanilla.
–Pour into unbaked pie shell.
–Bake at 350 degrees for 30 minutes.
–Test with a toothpick. Pie should be chewy and slightly
soft in center, but not runny.
(This pie freezes well and can also be heated by the slice in the
microwave to serve warm with ice cream or whipped topping.)
Website: www.romancewithatwist.com
Email: rebeccajvickery@gmail.com
Derby Pie (Different Versions)
Offered by Rebecca J. Vickery
Ingredients:
1 cup semi-sweet chocolate chips
(or mix chocolate chips and peanut butter or butterscotch chips)
1 cup coarsely chopped Pecans or Walnuts
(or a mix of chopped almonds, peanuts, or cashews)
2 eggs, beaten
(or substitute Scramblers or egg beaters)
1 cup sugar or Splenda
1 stick (or ½ cup) butter, melted and cooled
(or low-fat margarine/I Can’t Believe it’s Not Butter)
½ cup plus 2 tablespoons flour
1 teaspoon vanilla
Other options:
½ teaspoon butternut or coconut flavoring
¼ cup toasted coconut
1 tablespoon Kentucky Bourbon or Sipping Whiskey
¼ cup cocoa powder
1 unbaked pie shell
* * * * *
Directions:
–Mix sugar and flour, add eggs; add butter.
–Add nuts, chocolate chips, and vanilla.
–Pour into unbaked pie shell.
–Bake at 350 degrees for 30 minutes.
–Test with a toothpick. Pie should be chewy and slightly
soft in center, but not runny.
(This pie freezes well and can also be heated by the slice in the
microwave to serve warm with ice cream or whipped topping.)
Website: www.romancewithatwist.com
Email: rebeccajvickery@gmail.com
Party Time Salad
Offered by Markee Anderson
Ingredients:
1 can crushed pineapple
2 packages lime Jell-O
2 three ounce packages of cream cheese
2 cups water and pineapple juice
1 large refrigerated can carnation milk
1 cup chopped nuts
1-1 ½ cup mini marshmallows
* * * * *
Directions:
–Dissolve Jell-O in hot water.
–Add pineapple juice.
–Let set until slightly thick.
–Have cheese soft. Whip cheese and Jell-O together.
–Whip milk, use a big bowl and it will look like whipped cream.
–Blend all ingredients together.
–Pour into 9 x 13 pan and chill.
Website: www.markeeanderson.com
Crab Meat Dip
Offered by Kit Prate
Ingredients:
One 8 ounce package Philadelphia cream cheese
Small container of sour cream
1 large Clove garlic, grated or smashed
1 medium white onion, finely chopped
1 medium can quality Crab Leg meat, lumps
½ package Imitation Crab Leg meat
Sea Salt
Coarse Ground Pepper blend
Tabasco sauce
* * * * *
Directions:
–Drain canned crab meat, conserving juice.
–Finely chop one medium white onion.
–Grate one large clove of fresh garlic.
–Blend softened cream cheese with sour cream.
–Add juice from crab meat.
–Blend in chopped onion and garlic. Stir well.
–Break up crab meat (both kinds); blend.
–Season with coarse salt and pepper.
–Add a couple of drops of Tabasco sauce and blend.
–Cover tightly and refrigerate overnight.
–Serve with chips or as a topping for freshly baked potatoes.
Blog: www.kitprate.blogspot.com
Email: kitprate@yahoo.com
Peanut Butter Pie
Offered by Gerald Costlow
Ingredients:
1 cup powdered sugar
4 ounce cream cheese package
1/3 cup peanut butter
½ cup milk
8 ounce tub cool whip
Graham Cracker pie crust
* * * * *
Directions:
–Put the sugar, cream cheese, peanut butter, and milk into a large bowl and beat until smooth (final consistency about like cake batter).
–Fold in the cool whip. Don’t over-mix.
–Pour into a graham cracker crust and put in refrigerator until it hardens (use the freezer to speed this stage).
–Optional: Pour hot fudge over it.
Blog: www.theweaving.blogspot.com
Email: Cinorjer@aol.com
Strange Fudge
Offered by Laurean Brooks
Ingredients:
2 pounds powdered sugar
1 tablespoon vanilla
2 sticks margarine, softened
1 tablespoon lemon juice
½ cup Cocoa
½ - 1 cup nuts
½ pound Velveeta Cheese
* * * * *
Directions:
–Combine ingredients, mix with your hands.
(The cheese doesn’t need melting–it mixes in.)
–Place in 9 x 15 pan. Refrigerate 2 hours.
–Slice and serve.
Blog: www.laureanslore.blogspot.com
Email: landtbeth@yahoo.com
A guest blogger offered a recipe
Orange-Apple Cider
Offered by: Jody Faltys
Ingredients:
4 cups of orange juice
2 cups of apple juice
¼ cup sugar
6 cinnamon sticks
2 teaspoons nutmeg
Directions:
–Heat in a crock pot (or on stove) on medium/low for four hours before serving.
Facebook: www.facebook.com/#!/profile.php?id=699660271
Index of VTP author contributors:
1) Markee Anderson:
Website: www.markeeanderson.com
2) Laurean Brooks
Blog: www.laureanslore.blogspot.com
Email: landtbeth@yahoo.com
3) Stephanie Burkhart
Website: www.sgcardin.tripod.com
Blog: www.sgcardin.blogspot.com
Email: Botrina_Buchanan@yahoo.com
or sgcardin1@yahoo.com
Twitter: StephBurkhart
Facebook: www.facebook.com/profile.php?id=1357922219
4) Gerald Costlow
Blog: www.theweaving.blogspot.com
Email: Cinorjer@aol.com
5) Diane Craver
Website: www.dianecraver.com
Blog: www.dianecraver.com/blog
Jewels of the Quill: www.jewelsofthequill.com
Email: DianeCraver@cinci.rr.com
6) Karen Michelle Nutt
Website: www.kmnbooks.com
Email: kmnbooks@yahoo.com
7) Anne Patrick
Website: www.annepatrick.weebly.com
Email: annepatrick07@yahoo.com
8) Cheryl Pierson
Website: www.cherylpierson.com
Blog: www.cherylpiersonbooks.blogspot.com
Email: fabkat_edit@yahoo.com
9) Kit Prate
Blog: www.kitprate.blogspot.com
Email: kitprate@yahoo.com
10) Laura Shinn
Website: www.laurashinn.com
Email: laurashinn@sbcglobal.net
11) Rebecca J. Vickery
Website: www.romancewithatwist.com
Email: rebeccajvickery@gmail.com
12) Celia Yeary
Website: www.celiayeary.com
Blog: www.celiayeary.blogspot.com
Email: celiayeary@yahoo.com
About the Publisher
Victory Tales Press, a product of brainstorming by Rebecca J. Vickery and Laura Shinn, was founded in March, 2010, as a small independent publisher of romance anthologies.
In an enthusiastic response, a select group of invited authors have joined together to provide quality, romance-based stories. With entertainment and value in mind, an average of five stories by five different authors will be published per book at various times throughout the year.
Sweet, sensual, stimulating, and spicy tales of romance beginning in the days of old and traveling far into the future will be offered. These books will include various romance sub-genres such as fantasy, paranormal, western, suspense, mystery, and historical. But they will not include erotica or other than traditional male/female relationships. Each anthology will clearly state the content rating to avoid disappointing or surprising their readers.
Please watch for future releases from Victory Tales Press
by joining them at:
http://victorytalespress.yolasite.com
or at their public forum:
http://victorytalespress.lefora.com