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Cranberry Eggnog CheeseCake:

1 1/2 cups coconut bar cookies, crushed
6 tablespoon butter melted


1 cup sugar, divided
2 envelopes unflavored gelatin
1/4 teaspoon salt
4 eggs separated
1 1/2 cup dairy eggnog
16oz cream cheese
1 tablespoon orange peel, grated
1 tablespoon vanilla
1/2 teaspoon cream of tartar
1 cup whipping cream
16oz. jelled cranberry sauce



Preheat oven 350 degrees. Combine cookie crumbs and butter. Press onto bottom and part way up sides of 9-inch springform pan. Bake 8-10 minutes or until golden brown. Cool completely


Combine 1/2 cup of sugar, gelatin and salt in a medium size saucepan. Beat egg yolks slightly and combine with eggnog; gradully stir into gelatin mixture. Cook over low to medium heat, stirring constanly, until gelatin is dissolved and thickened.

Do not boil. Remove from heat and cool slightly. Beat cream cheese, orange peel and vanilla until fluffy. Stir in cooked mixture till well blended. Refrigerate until mixture mounds when dropped from spoon.

Beat egg whites and cream of tartar until frothy. Gradually beat in remaining 1/2 cup of sugar; beat till stiff and glossy. Beat cream until peaks form. Fold whites and whipped cream into cream cheese mixture. Puree cranberry sauce in food proccessor or blender till smooth. Spoon 1/3 cream cheese mixture into crust. Top with 1/3 cranberry puree. Swirl cranberry mixture into cream cheese mixture using a spatula. Repeat layers twice. Refrigerate several hours or overnight.

German Christmas Gingerbread:


1 cup of butter soften
2 cups packed brown sugar
3 eggs
2/3 cup honey
1/4 cup orange liqueur
1 cup sour cream
1/2 cup orange juice
1 2\3 cup all purpose flour
1 cup whole wheat flour
4 teaspoon baking powder
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1\4 teaspoon ground cloves
1 cup raisens
1 cup blanched silver almonds


Whisk together the flours, baking powder and spices. In a large bowl, cream the butter or margerine with the brown sugar. Beat in the eggs, then the honey, orange liqueur, sour cream, and orange juice. Beat the flour mixture into the cream mixture and then stir in the raisens and almonds. Turn batter into a greased and floured tube pan. Bake at 350 degrees F (175 Degree C) for 80 minutes or until it tests done with a toothpick. Transfer to a rack let cool

Red Velvet Truffles


trufflesThis is an old family recipe for Red Velvet cake turned into a truffle.

Ingredients for the Cake:

2/3 cup shortening
1 ¾ cups sugar
¼ cup cocoa
½ cup water
2 ¼ cups cake flour
¾ cup buttermilk
3 eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
1 tsp vinegar
1 tsp vanilla
1 oz red food coloring

Ingredients for the Icing

1 cup milk
4 tbs flour
1 cup sugar
½ cup butter
½ cup shortening
1 tsp vanilla

To make the cake cream butter and sugar with an electric mixer. Add eggs. Add the flour and salt alternatively with the buttermilk. Mix the cocoa, vinegar, vanilla, and food coloring. Add baking soda. Add this to the flour mixture. Put into two round and greased cake pans. Bake 350 degrees 30-35 minutes.

To make the icing beat the milk and flour. Chill. Add sugar, butter, shortening, and vanilla. Slice each cake into two pieces/ In a large bowl layer the cake and the icing alternatively. The top layer should be a layer of icing. . Chill before serving.

Mexican Churros



Authentic-Mexican-Churros1 cup flour
1 cup water
1 stick of butter
½ cup brown sugar
4 eggs
1 tsp vanilla
¼ tsp salt

For the topping:
1 cups sugar
3tbs cinnamon

Enough oil for deep frying

Put the oil in a deep fat fryer and allow it to heat up. In a small skillet melt the butter with the brown sugar, salt, and water. Cook until the sugar and butter are dissolved. Add the flour and mix until dough forms into a stiff ball. Allow the mixture to cool for 5 minutes.
Once the dough is cooled add the eggs. Add the vanilla. The batter will be sticky. Put this mixture into a large zip lock style bag. Cut the ends off one side of the bag. Mix the cinnamon and sugar.

Once the oil is hot squeeze the dough into the oil in short strips. Cool until they are golden brown which is one to two minutes. Roll them in the cinnamon/sugar mixture. Serve the churros while they are still hot.