Christmas Cakes and Pie Recipes

Christmas Cakes and Pies Recipes

 
 
 
Bars
Bars
Cookies
Cookies
Frosting
Frosting
Cakes & Pies
Cakes & Pies
Miscellaneous Recipes
Miscellaneous
 
 
CAKES
Butterscotch Cake
Joyce's Melted Ice Cream Cake
Jody's Cake
PIES
Paulette's Famous Crumb Topping Apple Pie
Pumpkin Ice Cream Pie
Pecan Pie
Chocolate Pudding Pie
White Chocolate Coconut Cream Pie

Cake Recipes

Butterscotch Cake

Mix together:

  • 1 Duncan Hines yellow cake (this brand only)
  • 1 - 15 0z. can Thank You brand butterscotch pudding
  • 2 eggs

Put into greased or sprayed 13x9 aluminum baking pan.
 
Top with mixture of:

  • 1/2 cup brown sugar
  • 1 cup butterscotch morsels
  • 1 cup chopped pecans

Bake:
350 degrees for 35-40 minutes

 


Joyce's Melted Ice Cream CakeJoyce's Melted Ice Cream Cake
 This is a cake with endless possibilities so let your imagination and your taste buds go wild with this one!

You will need:

  • 1 package (18.25 oz) Duncan Hines White cake mix
  • 2 cups melted ice cream (any flavor but use high quality brand such as Ben and Jerry’s or Häagen-Dazs / 1pt size)
  • 3 large eggs

Blend ingredients in electric mixer: low for 1 minute/scrape bowl then mix for 2 minutes until thick:
Optional: hand mix into mixture: 6 oz mini chocolate chips
 
Bake 38-42 minutes in greased or sprayed Bunt pan at 350 degrees F.
 Cool 20 minutes/turn out/cool 30 minutes more
 Dust with confectioners sugar or frost

**For the Holidays we recommend trying Pistachio ice cream or any Holiday ice cream that comes out to give it that extra special Holiday touch**  This cake will take on the flavor of the ice cream you use.

**You can also use a chocolate cake mix and pair it up with a chocolate ice cream.

 


Jody’s Cake

Bake one chocolate Duncan Hines cake in 13x9 pan per package directions.
 
When out of oven, poke lots of holes with long stick of wooden or  plastic spoon. Pour 1 can of condensed milk over cake. Then pour jar of  caramel topping (stir first)...
 
Cool cake, refrigerate and serve with whipped cream or non dairy topping
sprinkled with crushed toffee pieces.


Pie Recipes

Paulette's Famous Crumb Topping Apple PiePaulette’s Famous Crumb Topping Apple Pie

Filling
7-8 Apples (Paulette prefers Empire apples) peeled, cored, and sliced into about 8 sections per apple

Put apples in a bowl and coat with granulated sugar.  Then add a few tablespoons of cinnamon (to taste) and about two dashes of nutmeg and then a few dashes of flour (to thicken mixture).  There is no exact measurements for this part it is all to taste.  Put off to side.

One-Crust Pie 10-Inch

1/2 cup shortening or 1/4 cup plus 3 tablespoons lard
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 - 4 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

Gather pastry into a ball:  shape into flattened round ball on lightly floured cloth-covered board.  Roll pastry 2 with a rolling pin 2 inches larger then the pie plate you will be using.  Once flat fold pastry in half and ease on pie plate, pressing firmly against bottom and side.  If it is difficult to get perfectly on plate you may need to patch it up by using any extra scraps of dough.

Take apple mixture and place pie crust.

Crumb topping
Mix 1 cup all purpose flour, 1/2 cup firm margarine or butter and ½ cup packed brown sugar until crumbly.  Put mixture over the apples.

Cover pie with aluminum foil and bake 50-60 minutes at 375 degrees F.

 


Pumpkin Ice Cream Pie

One 9” pie deep dish pie crust - baked and cooled

1 quart good quality vanilla ice cream
1 cup canned pumpkin (not pie mix)
3/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon each: Ginger, nutmeg, cinnamon or 3/4 teaspoon pumpkin pie spice
1 cup heavy cream

Soften ice cream at room temperature until easily spreadable; then spread into cooled pie crust. (If your pie plate is not a deep dish type, then use less ice cream). Place in freezer until ice cream has hardened.

Blend together: pumpkin, sugar, salt and spices with whisk.
Whip heavy cream in separate cold bowl with mixer until stiff.

Fold whipped cream into pumpkin mixture. Spoon over frozen ice cream shell and return to freezer

 


Pecan PiePecan Pie

One-Crust Pie 10-Inch
1/2 cup shortening or 1/4 cup plus 3 tablespoons lard
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 - 4 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary)

Gather pastry into a ball:  shape into flattened round ball on lightly floured cloth-covered board.  Roll pastry 2 with a rolling pin 2 inches larger then the pie plate you will be using.  Once flat fold pastry in half and ease on pie plate, pressing firmly against bottom and side.  If it is difficult to get perfectly on plate you may need to patch it up by using any extra scraps of dough.

Filling
2/3 cup sugar
1/3 cup margarine or butter, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans

Heat oven to 375 Degrees F.  Prepare pastry.  Beat sugar, margarine, corn syrup, salt and eggs with hand beater.  Stir in pecans.  Pour into pastry-lined pie plate.

Bake until set, 40-50 minutes.  Refrigerate until chilled, at least 2 hours.  Refrigerate any remaining pie immediately. 

Do-ahead tip:  After baking, refrigerate pie 2 hours.  Freeze uncovered at least 3 hours.  Wrap and return to freezer.  Store no longer then 1 month.  Unwrap pie and thaw in refrigerator 20 minutes.

Brandy-Peacan Pie: Decrease corn syrup to 3/4 cup and beat in 1/4 cup brandy

Chocolate-Pecan Pie:  Melt 2 squares (1 ounce each) unsweetened chocolate with the margarine.

Peanut-Chocolate Chip Pie:  Substitute 1 cup salted peanuts for the pecans.  After baking, sprinkle with ½ cup semisweet chocolate chips.  Let stand 30 minutes before refrigerating.

 


Chocolate Pudding Pie by Mrs. Pond

INGREDIENTS
1 Baked Pie Shell
2 oz. Unsweetened Chocolate
1 Cup Sugar
4 Cups Whole Milk
1/4 tsp. Salt
6 Tbsp. Cornstarch
2 tsp. Vanilla
1 Can Sweetened Whipped Cream

DIRECTIONS
Melt 2 oz. unsweetened chocolate in a double boiler.
Stir in slowly:  1 cup sugar, 3 1/2 cups whole milk and 1/4 teaspoon salt.  Heat until boil.
Dissolve 6 tablespoons of cornstarch in 1/2 cup whole milk. 
Stir the cornstarch slowly into the hot milk mixture. 
Cook over boiling water for 10 minutes stirring constantly. 
Cover and cook for 10 to 12 minutes more until you can no longer taste the cornstarch. 
Cool by stirring very gently. 
When slightly cool, add 2 teaspoons of vanilla and pour into prebaked pie shell and chill. 
Serve with sweetened whipped cream.

 


White Chocolate Coconut Cream Pie by KraftWhite Chocolate Coconut Cream Pie By Kraft

1 1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
4 Tbsp. margarine, melted
1/2 cup HONEY MAID Graham Cracker Crumbs
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, divided
1 3/4 cups milk
1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Instant Pudding & Pie Filling
1 1/2 cups whipping cream, divided

PREHEAT oven to 350°F. Mix 1 cup of the coconut, the margarine and cracker crumbs in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 10 min. Microwave 3 squares of the chocolate in small microwaveable bowl on HIGH 1 1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in remaining 1/2 cup coconut; pour into crust. Refrigerate until ready to add next layer. Microwave remaining 3 chocolate squares and 1/4 cup of the whipping cream in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Cool 20 min. or until room temperature, stirring occasionally.

BEAT remaining 1 1/4 cups whipping cream in chilled large bowl with electric mixer on medium-high speed until soft peaks form. Add half of the whipped cream to chocolate mixture; stir until well blended. Gently stir in remaining whipped cream. Spoon over filling in crust. Refrigerate several hours or until chilled. Store leftover pie in refrigerator.

 

 

Creamy Vanilla Frosting

INGREDIENTS
3 cups powdered sugar
1/3 cup margarine or butter softened
1 1/2 teaspoons vanilla
2 tablespoons milk

DIRECTIONS
Mix powdered sugar and margarine.  Stir in vanilla and milk:  Beat until smooth and or spreading consistency.  Frosts a 13x9-inch cake or fills and frosts two 8 or 9 inch cake layers.  15 servings.
*Can also be used to frost cookies


Browned Butter Frosting
Heat margarine over medium heat until delicate brown:  cool.


Creamy Cherry Frosting
Stir in 2 tablespoons drained chopped maraschino cherries and 2 drops red food color


Creamy Lemon Frosting
Omit vanilla and substitute lemon juice for the milk.  Stir in 1/2 teaspoon grated lemon peel


Creamy Orange Frosting
Omit vanilla and substitute orange juice for the milk.  Stir in 2 teaspoons grated orange peel.


Maple-Nut Frosting
Substitute 1/2 cup mapleflavored syrup for the vanilla and milk.  Stir in 1/4 finely chopped nuts.


Peanut Butter Frosting
Substitute peanut butter for the margarine and increase milk to about 1/3 cup


Pineapple Frosting
Omit vanilla and milk.  Stir in 1/3 cup well-drained crushed pineapple 


Cream Cheese Frosting

INGREDIENTS
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

DIRECTIONS
Beat cream cheese, milk and vanilla in 2 1/2 -quart bowl on low speed until smooth.  Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.  Frosts a 13x9-inch cake or fills and frosts two 8 or 9-inch cake layers.  Refrigerate any remaining frosted cake.

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