The Rural Voice, 1998-12, Page 44RURAL LIVING
Scrumptious desserts for holiday feasting
Selected by Bonnie Gropp
The Yuletide season is a time
when it's difficult to not indulge.
Scrumptious desserts are offered at
every gathering during this special
time of celebration. But while many
of the following recipes have the
potential to make your waistband
tighter, there are also a few which
allow guilt free indulgence.
PEPPERMINT PIE
1 prepared graham cracker crumb
crust
8 chocolate sandwich cookies,
crushed
1 peppermint candy cane, crushed
1 tbsp hot water
1 (250 g) light cream cheese
product
1/3 cup sugar
2 tbsp milk
1/4 tsp peppermint extract
1 container (IL) frozen light
whipped topping, thawed
6-10 drops green food colouring
gumdrop holly, optional
Combine cookies and candy cane
crumbs with hot water until well
blended. Spread evenly in bottom of
crumb crust.
Beat cream cheese in Targe bowl
with electric mixer on medium speed
until smooth. Gradually beat in sugar,
milk and peppermint extract until
well blended.
Gently stir in 2 1/2 cups whipped
topping.
Divide mixture in half; stir food
colouring into half the mixture until
evenly coloured.
Spoon green and white whipped
topping mixture alternately into crust.
Smooth top with spatula.
Refrigerate 3 hours or until set.
Garnish with remaining whipped
topping and decorate with gumdrop
holly before serving.
Gumdrop holly:
Place green gumdrops on a smooth
flat surface or sheet of waxed paper
sprinkled with sugar. Flatten with a
rolling pin; cut into leaf shape. For
each holly sprig, push bottoms of two
leaves into whipped topping garnish
40 THE RURAL VOICE
Traditional yule log adds a festive look to your holiday table.
and place two small red candies at
base for holly berries.
FROZEN FESTIVE FINALE
1 angel food cake, cut into 1/2 -
inch slices
1 container (IL) frozen, Tight
whipped topping, thawed
1 container (1 L) sherbet, softened,
any flavour
multi -coloured sprinkles
Line a 6 -cup bowl with plastic
wrap. Place 1 cake slice in bottom
and arrange slices to cover sides of
bowl.
Stir 2 1/2 cups of whipped topping
into sherbet in a large bowl. Spoon
into cake -lined bowl. Top with
remaining cake slices.
Cover and freeze 4 hours or
overnight until firm.
Invert dessert onto serving plate;
remove plastic wrap. Garnish with
remaining whipped topping and
sprinkles. Let stand at room
temperature 15 minutes or until
dessert can be cut easily. Store
leftover dessert in freezer.
EGGNOG GATEAU
1 pkg (510 g) white cake mix
1 1/4 cups (300 mL) water
1/3 cup (75 mL) oil
3 eggs
3 tsp (15 mL) imitation rum extract
1 1/2 tsp (7 ml) nutmeg
1 tub (340 g) ready-made frosting
cocoa, nutmeg and chocolate curls
Preheat oven to 350°F (180°C).
Generously grease and flour to 9 -in.
(1.5 L) round pans. Prepare and bake
cake mix, according to package
instructions, adding 1 tsp (15 ml)
each imitation rum extract and
nutmeg to batter before baking.
Stir remaining rum extract and
nutmeg into frosting. Frost cakes as
for layer cakes, according to
instructions on inside of frosting
label.
Dust with nutmeg or cocoa;
garnish with chocolate curls.
YULE LOG
1 pkg (510g ) French vanilla cake
mix
1 1/4 cups (300 mL) water
1/3 cup (75 ml) vegetable oil
3 eggs
icing sugar
1 tub (450 g) chocolate frosting
1 cup (250 mL) vanilla frosting
glace cherries
Preheat oven to 350°F (180°C).
Grease 15x10 -inch (38x25 cm) jelly -
roll pan; line pan with greased
parchment paper.
Prepare cake according to package