Christmas Desserts

Kentucky Bourbon Cake

2 cups Bourbon or Seagram’s 7 Crown
1/2 lb golden raisins
1 lb red candied cherries, halved
3 sticks butter
1 lb granulated sugar
6 eggs, separated
1 lb light brown sugar
2 tsp nutmeg (grated)
1 tsp baking powder
5 cups sifted flour
1 lb pecans, chopped
more bourbon to soak cake

Pour 2 cups bourbon or whiskey over raisins & cherries. Soak in covered container 48 hours. Before mixing in cake, drain well, reserve bourbon.

Soften butter at room temperature & cream until light. Add granulated sugar, beat until fluffy.

Beat egg yolks until very light, than add brown sugar. Beat well to dissolve sugar.

In a very large bowl, combine 2 sugar mixtures & blend well.

Mix nutmeg & baking powder with 4-1/2 cups flour. Mix other 1/2 cup flour with nuts. Add flour mixture alternately with bourbon to sugar/butter/egg mixture, mixing well after each addition.

Add soaked fruit, fold in. Then the nuts & fold in.

Beat egg whites until stiff but not dry. Fold into batter until evenly distributed.

Pour in greased 10" tube pan lined with greased brown grocery bag. Place pan of water in bottom of oven.

Bake 4-5 hrs. at 275°. Watch baking time as ovens vary.

Test with toothpick about 2" from outer edge of cake. May take longer than 5 hrs. Remove from oven.

Allow to cool for 15 min. before turning out.

When almost cool, sponge sides & inside hole heavily with bourbon-saturated cheesecloth. Cover cake with this cloth, then in plastic wrap. Let set overnight & saturate again. Recover with plastic wrap & foil. Store for at least 2 weeks (a month preferred).

Daiquiri Balls Recipe

1 (6-ounce) package semisweet chocolate bits
1/2 C. sour cream
1/2 lb. vanilla wafers
1 C. confectioners’ sugar, plus more for rolling
1/4 t. salt
3 T. cocoa
1 T. each lemon and orange zest, grated
2 1/2 T. lemon juice
1 1/2 T. white corn syrup
1/4 C. rum
1 C. pecans, finely chopped

Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight. Form into 54 balls, using 1/2 teaspoon mixture for each. Crush wafers, and add 1 cup confectioners’ sugar, salt, cocoa, and fruit zests. Blend in lemon juice, syrup, rum, and pecans. Form balls the size of walnuts around the chocolate centers. Roll in confectioners’ sugar. Store in airtight containers. Freeze. Makes 54 balls.

Crunchy Chocolate Toffee Recipe

1 C. butter
1 1/3 C. sugar
1 T. corn syrup
2 T. water
1 1/2 t. vanilla
2 C. chocolate chips or butterscotch chips
1/2 C. walnuts or pecans, chopped

Line a 13- by 9- by 2-inch baking dish with foil and lightly grease it with a little butter.

In a 2-quart microwave-safe glass bowl combine the butter, sugar, corn syrup and water. Microwave on high 10 to 12 minutes until golden brown, stirring twice during microwaving. Stir in the vanilla. Pour the mixture into the prepared baking dish. Sprinkle with the chocolate or butterscotch chips and let rest for 2 minutes.

Spread the chocolate evenly and sprinkle it with the chopped nuts, pressing them into the chocolate. Chill the mixture until it is cool. Break it into uneven pieces and place them in a decorative tin or serve on a platter.

Makes about 1 pound, about 16 pieces.

Bourbon Balls

1 C. pecans, finely chopped
1/4 C. Kentucky bourbon
1 stick of butter, softened
1 1-pound box confectioner’s sugar
1 box semi-sweet chocolate squares

Sift confectioner’s sugar; cream with butter. Add bourbon and pecans. Roll into 1-inch balls and place on greased cookie sheet and cover with moist paper towels. Refrigerate at least two hours. Melt chocolate in the top of a double boiler. Using a skewer, dip chilled balls in chocolate, allowing excess chocolate to drip off. Place balls on dish to harden. Seal in a tin, then refrigerate.

Makes three dozen.

Eggnog Truffles

2 cups white chocolate chips
2 tablespoons butter
1/2 cup eggnog

2 cups semisweet chocolate chips
1 tablespoon shortening

CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon about 1/2 tablespoon of the chocolate mixture into each of about 36 small foil candy cups. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm.

TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is thick, but soft, about 2 hours. Spoon truffle mixture into pastry bag fitted with large star tip. Pipe mixture into chocolate cups.

Truffles can be refrigerated 2-3 days or frozen several weeks. Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Do not peel down from the top edge.

Makes about 36 truffles.

Cafe Mexicano

4 t. chocolate syrup
1/2 C. heavy cream
3/4 t. cinnamon
1/4 t. nutmeg
1 T. sugar
1 1/2 C. strong hot coffee

In four coffee cups, pour 1 teaspoon chocolate syrup in each.

In large mixing bowl, combine heavy cream, 1/4 t. cinnamon, nutmeg and sugar, and whip until soft peaks form.

Stir remaining 1/2 t. cinnamon into hot coffee. Divide the coffee evenly between the 4 mugs and stir each to blend the coffee with chocolate syrup.

Top each cup with spiced whipped cream and serve immediately.

Serves 4

Amaretto Wreath Pie

1 1/2 c vanilla wafer cookie crumbs
1 tb amaretto
1/4 c butter melted
2 pk pistachio instant pudding
3 c half & half
1/3 c amaretto
20 oz crushed pineapple, drained
1 c heavy cream
2 tb confectioners sugar
1 t vanilla
crushed almonds or pistachio

In a bowl, mix cookie crumbs, amaretto and butter. Press mixture firmly into an ungreased 9" pie plate.

In a bowl, combine pudding mix and 1/2 & 1/2 until smooth. Gradually beat in Amaretto. Fold in pineapple. Turn mixture into pie plate. Chill until thick.

When ready to serve, whip cream with sugar and vanilla until thick. Spoon cream around out side edge of pie. Sprinkle with crushed nuts.

Praline Eggnog Pie

2 envelops unflavored gelatin
1/4 cup sugar
3 egg yolks
2 cups prepared eggnog
1/4 cup praline liqueur
1 tablespoon rum
1/2 teaspoon vanilla extract
1 cup whipping or heavy cream, whipped
graham cracker pie crust, 9 inch
ground nutmeg
whole-berry cranberry sauce, drained for garnish

In medium saucepan, mix gelatin with sugar.

Beat egg yolks with 1 cup eggnog. Blend with gelatin and sugar. Let stand for 1 minutes. Stir over Low heat until gelatin is completely dissolved, about 5 minutes.

Stir in remaining eggnog, liqueur, rum and vanilla. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

Fold in whipped cream. Turn into prepared crust. Sprinkle with nutmeg. Chill until firm. Garnish with cranberry sauce.

Maple Walnut Mousse Pie

3 ea Eggs, separated
3/4 c Pure Maple syrup
1 c Walnut meats, chopped
1 Chocolate crumb pie shell
1/8 ts Salt
2 c Cool whip
2 tbs Semi-sweet chocolate, shaved

Beat egg yolks until lemon colored. Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens. Cool.

Beat egg whites until stiff. Combine maple mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion. Fold in 3/4 cup of the nut meats.

Scrape into baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for a minimum of four hours.

Hello, my mom has in her recipe cards the exact same recipe. She doesn’t remember where she got it, she thinks from a magazine a long time ago. Do you know where this recipe is from? Thank you.