photo by:High Cotton Food Styling & Photography
Holiday Baking
American Profile readers share their favorite recipes
Perry Schwartz of Cornersville, Tenn., sent us his recipe for Chocolate Fudge Pie. "I used to be an executive chef at a country club in Nashville, Tenn. When the board of directors asked me to come up with some signature desserts, I developed this fudge pie recipe." While Schwartz's recipe called for making a cookie crumb crust, we simplified it a bit for busy cooks by using purchased deep-dish piecrusts.
The Cranberry Orange Pecan Pie, sent in by Irene Radke, makes a pretty and tasty dessert. "My husband's favorite pie is pecan pie, but it was always a little too rich for me. One day when I was making cranberry relish, I experimented with the cranberry and orange rind, and it came out great," says the resident of Bayfield, Wis.
Billie Rogers, of Durant, Okla., received a recipe for Prune Cake from her mother after she married in 1958. "I still have the copy in her handwriting, although it is now in four pieces. When I get the recipe out, it brings back wonderful memories of my mother. I call it 'Holiday Cake,' because when my children were younger, they would not eat Prune Cake."
What could be better than a rich and creamy cheesecake for the holidays? The recipe for Chocolate Cheesecake, sent in by Bonnie Rickenbaugh of Sturtevant, Wis., is easy to make. "I have been asked to make it for many occasions. I like to make it because I usually have all the ingredients on hand. I especially like to serve it for guests, because this is a dessert that is meant to be shared," Rickenbaugh says.
Marjorie Reif sent us a recipe from her childhood: Mincemeat Bars. "A favorite of our family all these years, this recipe was from my mother. It always brings back happy memories of Christmas and our family of three children. We lived through the Depression but never felt depressed with goodies like this," says the resident of Spearfish, S.D.
Mincemeat Bars
High Cotton Food Styling & Photography
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
share your recipes
email this recipe to a friend
buy our cookbooks
3/4 cup sugar
1/3 cup molasses
1 1/2 cups all-purpose flour
2 cups old-fashioned oats
1/2 teaspoon salt
3/4 cup ( 1 1/2 sticks) butter
1 (27-ounce) jar mincemeat
Instructions
1/3 cup molasses
1 1/2 cups all-purpose flour
2 cups old-fashioned oats
1/2 teaspoon salt
3/4 cup ( 1 1/2 sticks) butter
1 (27-ounce) jar mincemeat
1. Preheat oven to 350F. Grease a 9-inch-square baking pan.
2. Combine sugar, molasses, flour, oats and salt in a large bowl. Using 2 knives or a pastry blender, cut in butter until mixture resembles coarse crumbs.
3. Press half the oat mixture into prepared pan. Spoon mincemeat over top. Crumble remaining oat mixture evenly over mincemeat. Bake 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars.
Tips from the Test Kitchen
2. Combine sugar, molasses, flour, oats and salt in a large bowl. Using 2 knives or a pastry blender, cut in butter until mixture resembles coarse crumbs.
3. Press half the oat mixture into prepared pan. Spoon mincemeat over top. Crumble remaining oat mixture evenly over mincemeat. Bake 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars.
Tip From Our Test Kitchen: Mincemeat is a spicy preserve made of chopped fruits, nuts, beef suet, spices, and brandy or rum. Originally it was made with cooked lean meat that was finely chopped or minced. Most modern recipes do not include the meat. Check the ingredient list on the label.
Nutritional Information
Nutritional facts per serving: 300 calories, 9g fat, 2g protein, 55g carbohydrates, 2g fiber, 290mg sodium.
Holiday Cake
High Cotton Food Styling and Photography
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
share your recipes
email this recipe to a friend
buy our cookbooks
Cake:
2 cups chopped prunes (12 ounces)
21/2 cups all-purpose flour
2 teaspoons
baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
4 eggs
1 cup prune juice
6 tablespoons butter, softened
2 cups granulated sugar
Icing:
1/2 cup ( 1 stick) butter, softened
8 ounces cream cheese, softened
16 ounces powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Instructions
2 cups chopped prunes (12 ounces)
21/2 cups all-purpose flour
2 teaspoons
baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
4 eggs
1 cup prune juice
6 tablespoons butter, softened
2 cups granulated sugar
Icing:
1/2 cup ( 1 stick) butter, softened
8 ounces cream cheese, softened
16 ounces powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
11. Preheat oven to 325F. Grease and flour 3 (9-inch) round cake pans.
2. To prepare cake, pour 2 cups hot water over prunes. Let stand 5 to 10 minutes to soften.
3. Sift together flour, soda and spices. Place eggs in a large mixing bowl and beat with a mixer at medium-high speed. Add prune juice and butter; beat well. Add flour mixture and granulated sugar; beat until smooth, about 2 minutes. Drain prunes; stir prunes into batter.
4. Divide batter evenly among pans. Bake 16 to 20 minutes, until a wooden pick inserted near the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans and cool completely on wire racks.
5. To prepare icing, combine butter and cream cheese in a mixing bowl. Using a mixer at medium-high speed, beat until smooth. Add powdered sugar and vanilla; beat until smooth. Stir in pecans.
6. Spread a thin layer of icing over the top of one cake layer. Add second layer; ice top. Top with third layer; ice top and sides. Store in refrigerator. Refrigerate 24 hours before serving for better flavor. Serves 16.
Nutritional Information
2. To prepare cake, pour 2 cups hot water over prunes. Let stand 5 to 10 minutes to soften.
3. Sift together flour, soda and spices. Place eggs in a large mixing bowl and beat with a mixer at medium-high speed. Add prune juice and butter; beat well. Add flour mixture and granulated sugar; beat until smooth, about 2 minutes. Drain prunes; stir prunes into batter.
4. Divide batter evenly among pans. Bake 16 to 20 minutes, until a wooden pick inserted near the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans and cool completely on wire racks.
5. To prepare icing, combine butter and cream cheese in a mixing bowl. Using a mixer at medium-high speed, beat until smooth. Add powdered sugar and vanilla; beat until smooth. Stir in pecans.
6. Spread a thin layer of icing over the top of one cake layer. Add second layer; ice top. Top with third layer; ice top and sides. Store in refrigerator. Refrigerate 24 hours before serving for better flavor. Serves 16.
Nutritional facts per serving: 470 calories, 19g fat, 5g protein, 77g carbohydrates, 2g fiber, 300mg sodium.
Chocolate Cheesecake
High Cotton Food Styling and Photography
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
share your recipes
email this recipe to a friend
buy our cookbooks
Crust:
1 1/2 cups chocolate graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Filling:
3 (8-ounce) packages reduced-fat or regular cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) package semisweet
chocolate chips, melted
4 eggs
2 teaspoons vanilla extract
Instructions
1 1/2 cups chocolate graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Filling:
3 (8-ounce) packages reduced-fat or regular cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) package semisweet
chocolate chips, melted
4 eggs
2 teaspoons vanilla extract
1. Preheat oven to 300F.
2. To prepare crust, combine chocolate crumbs, sugar and butter in a small bowl; mix well. Press on the bottom of a 9-inch springform pan.
3. To prepare filling, place cream cheese in a large bowl and beat with a mixer at medium-high speed until smooth. Add condensed milk; beat well. Add remaining ingredients and beat until smooth.
4. Pour batter into prepared crust and bake 65 to 75 minutes, until a knife inserted in the center comes out clean. Cool in pan on a wire rack to room temperature. Cover with plastic wrap and refrigerate overnight. Serves 12.
Nutritional Information
2. To prepare crust, combine chocolate crumbs, sugar and butter in a small bowl; mix well. Press on the bottom of a 9-inch springform pan.
3. To prepare filling, place cream cheese in a large bowl and beat with a mixer at medium-high speed until smooth. Add condensed milk; beat well. Add remaining ingredients and beat until smooth.
4. Pour batter into prepared crust and bake 65 to 75 minutes, until a knife inserted in the center comes out clean. Cool in pan on a wire rack to room temperature. Cover with plastic wrap and refrigerate overnight. Serves 12.
Nutritional facts per serving: 410 calories, 29g fat, 8g protein, 28g carbohydrates, 0g fiber, 300mg sodium.
Chocolate Fudge Pie
High Cotton Food Styling and Photography
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
share your recipes
email this recipe to a friend
buy our cookbooks
2 (9-inch) deep-dish piecrusts
Filling:
1 cup (2 sticks) butter
4 ounces semisweet chocolate
2 cups granulated sugar
4 eggs
2 tablespoons vanilla extract
3/4 cup all-purpose flour
2/3 cup cocoa powder
Topping :
4 ounces cream cheese, softened
1/3 cup heavy cream
2 tablespoons orange liqueur or 1 tablespoon lemon juice
3/4 cup powdered sugar
Instructions
Filling:
1 cup (2 sticks) butter
4 ounces semisweet chocolate
2 cups granulated sugar
4 eggs
2 tablespoons vanilla extract
3/4 cup all-purpose flour
2/3 cup cocoa powder
Topping :
4 ounces cream cheese, softened
1/3 cup heavy cream
2 tablespoons orange liqueur or 1 tablespoon lemon juice
3/4 cup powdered sugar
1. Preheat oven to 375F.
2. Prick the bottom and sides of piecrusts with a fork in several places. Bake 5 minutes. Remove from oven. Reduce heat to 325F.
3. To prepare filling, melt butter and chocolate in a double boiler over low heat. Mix well and remove from heat.
4. Combine sugar and eggs in a medium bowl; beat with a mixer at medium-high speed until ribbons form, about 10 minutes. Add vanilla.
5. Combine all-purpose flour and cocoa in a medium bowl; mix well. Using a firm spatula, fold melted chocolate into egg mixture. Add flour mixture and stir until just blended. Pour into piecrusts. Place on baking sheet. Bake 50 minutes. The pie is done when it is puffed and cracks all over the top. Remove from oven and cool on a wire rack 30 minutes. Put a 10-inch piece of parchment paper on top and place a large plate on its surface. Refrigerate overnight.
6. To prepare topping, combine cream cheese, heavy cream and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Reduce speed to low and gradually add powdered sugar; beat until smooth. Transfer topping to a plastic zip-top bag. Cut off one corner of bag and drizzle topping over each piece of pie before serving.
Makes 2 pies. Serves 16.
Nutritional Information
2. Prick the bottom and sides of piecrusts with a fork in several places. Bake 5 minutes. Remove from oven. Reduce heat to 325F.
3. To prepare filling, melt butter and chocolate in a double boiler over low heat. Mix well and remove from heat.
4. Combine sugar and eggs in a medium bowl; beat with a mixer at medium-high speed until ribbons form, about 10 minutes. Add vanilla.
5. Combine all-purpose flour and cocoa in a medium bowl; mix well. Using a firm spatula, fold melted chocolate into egg mixture. Add flour mixture and stir until just blended. Pour into piecrusts. Place on baking sheet. Bake 50 minutes. The pie is done when it is puffed and cracks all over the top. Remove from oven and cool on a wire rack 30 minutes. Put a 10-inch piece of parchment paper on top and place a large plate on its surface. Refrigerate overnight.
6. To prepare topping, combine cream cheese, heavy cream and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Reduce speed to low and gradually add powdered sugar; beat until smooth. Transfer topping to a plastic zip-top bag. Cut off one corner of bag and drizzle topping over each piece of pie before serving.
Makes 2 pies. Serves 16.
Nutritional facts per serving: 400 calories, 25g fat, 5g protein, 45g carbohydrates, 1g fiber, 210mg sodium.
Cranberry Orange Pecan Pie
High Cotton Food Styling and Photography
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
share your recipes
email this recipe to a friend
buy our cookbooks
1 cup chopped fresh cranberries
Grated rind of 1 medium orange
1 (9-inch) piecrust, unbaked
1 cup pecan halves
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup (1/2 stick) butter, melted
Instructions
Grated rind of 1 medium orange
1 (9-inch) piecrust, unbaked
1 cup pecan halves
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup (1/2 stick) butter, melted
1. Preheat oven to 350F.
2. Combine cranberries with orange rind in a small bowl; mix well. Spoon into bottom of piecrust. Arrange pecan halves on top of cranberry mixture and press down slightly.
3. Combine eggs, corn syrup, sugar and butter in a medium bowl; whisk until smooth. Pour evenly over the pecans. Bake 1 hour, or until set. Serves 8.
Nutritional Information
2. Combine cranberries with orange rind in a small bowl; mix well. Spoon into bottom of piecrust. Arrange pecan halves on top of cranberry mixture and press down slightly.
3. Combine eggs, corn syrup, sugar and butter in a medium bowl; whisk until smooth. Pour evenly over the pecans. Bake 1 hour, or until set. Serves 8.
Nutritional facts per serving: 410 calories, 21g fat, 5g protein, 56g carbohydrates, 2g fiber, 200mg sodium.
first appeared: 10/29/2009
Upload Your Own Stories, Photos and Videos
Discuss this Article
There are no current discussions for this article. Why not be the first?
Below are the most recent American Profile articles:
- 'Petticoat' Memories
- Holiday Gift Guide
- Cranberry Country
- Make-Ahead Thanksgiving Dishes
- Managing Money as a Couple
- Tortellini Toss
- Yo-Yo Fanatic
- Citrus Treats
- Far Flung
- The Rocking Rockettes
Below are the most recent, highest rated American Profile articles:
- Library Cats
- What's the Deal with the Imus Ranch?
- Handcrafting Fish Lures
- Kenny Chesney's Christmas
- Barber Shops
- Smoke, Sizzle & Sauce!
- Home Sweet Home
- The Quilt Bus
- Facing the Giants
- Knitting with Love
Below are the most recent, highest rated American Profile recipes:
- Blueberry Cream Cheese Pound Cake
- Everyone's Favorite Chicken
- Italian Cream Cake
- Zucchini Bake
- Chicken Supreme
- Chicken Wings
- Double Chocolate Oatmeal Cookies
- Quick Apple Dumpling
- Green Tomato Casserole
- Fresh Squash Casserole
Below are the most recent articles from our Relish sister site. Click on the "Spry" tab above to see
the most recent articles from our other sister site.
- Slice & Bake
- A Stuffing Called Panade
- Salad Spinner
- Sweet Home Tennessee
- Holiday Lamb
- Going Cold Turkey
- Sugar & Spice (and a carton of eggnog) is So Nice
- Baby, It's Cold Outside
- Three Great Turkey and Gravy Recipes
- Four Great Cranberry Sauces
Below are the most recent articles from our Spry sister site. Click on the "Relish" tab above to see
the most recent articles from our other sister site.
- Turkey-day dilemmas, solved!
- The Truth About Your Pet's Health
- To dye or not to dye
- Going Gray . . . or Going Broke
- Your Best Defense
- An Unwelcome House Guest
- Perfect Timing
- The Ride of My Life
- A diabetes cure?
- Live Better Now November 2009
