Dessert Frenzy

Okay, since my brother and his wife are having Christmas with her family this year, they’re having a post-Christmas pre-New Year’s weekend at their house for his family. And we’re all supposed to bring a dozen dessert goodies to share around. Anyway, I was hoping to bring something original. Anyone have any suggestions? I’d like something that’s not too complicated and that I won’t have to go scrounging for exotic ingredients to make. Plus, it’d have to be something that can survive a 4-hour drive to their house.

As an advance thanks, I’ll offer up my signature dessert, which fails the last requirement.

Strawberry Daiquiri Pie (no alcohol involved)

1 can frozen Strawberry Daiquiri drink mix (defrosted)
2 8-oz tubs Cool Whip OR 1 pint whipping cream (whipped)
2 cans condensed milk
2 graham cracker crusts
chopped strawberries (optional)

Stir Daquiri mix and condensed milk together. Add Cool Whip/whipped cream. (Add optional strawberries.) Put mixture into crusts. Freeze for about an hour, then cover and leave in freezer until time to serve.

I added the chopped strawberries to the recipe, which I got from someone else. There’s no set amount, I just use however many I feel like adding. I usually slice or quarter a strawberry and put on top, also.

Theoretically, the recipe will work with lemonade or margarita flavor mix also. One of these days, I plan to make it with kiwi strawberry mix and put in some chopped kiwi.

Wish I could remember who posted this last year, in order to give them credit. Oh well, here goes.

—One Hershey’s Special Dark chocolate bar, the huge size

—One tub of Cool Whip

—One Oreo pie crust

Melt the Hershey bar. Mix thoroughly with the Cool Whip. Pour into crust. Chill until set. Finito.

I love bread pudding. I came across a Mexican version of it, called Capriotada. It’s yummy.
1 stick butter (4 oz)
1/2 loaf French bread, cut into 1" cubes
1 lb. brown sugar (or, piloncillo, if you can get it)
1 1/2 cups water
1 tsp. cinnamon
8 oz cream cheese, chopped into cubes
2 Granny Smith apples, peeled, cored and chopped
1/2 cup chopped walnuts

Melt butter in saucepan, and in large bowl, toss bread in with melted butter. Spread bread cubes on cookie sheet, and bake at 350 until toasted.

In saucepan, melt brown sugar and water together, and bring to a boil. Add cinnamon.

In mixing bowl, combine bread cubes, cream cheese, apples, and walnuts. Pour hot sugar syrup over mixture. Let sit for a few minutes for the bread to soak up syrup, and stir to let cream cheese melt slightly.

Pour into buttered casserole pan, and bake at 350 for about 20 to 30 minutes, stirring once halfway through baking, until all the syrup is absorbed. Serve warm with whipped cream, or sweetened creme fraiche (which is really good).

this kicks major butt and is easy to make.

maple syrup cheesecake

For crust
twenty-four 5- by 2 1/2-inch graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure grade B (important, less sweet, mor maple-y) maple syrup

        For filling
        four 8-ounce packages cream cheese, softened
        1 cup pure grade B maple syrup
        4 large eggs
        1 tablespoon vanilla
        1/2 cup heavy cream

        Accompaniment: pure maple syrup if desired for drizzling

        Preheat oven to 350° F.

        Make crust:
        In a food processor finely grind graham crackers (you will have about 3 1/2
        cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter,
        and maple syrup and press evenly into bottom and up side of a 10-inch
        springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to
        avoid leakage.

        Make filling:
        In bowl of a standing mixer fitted with paddle attachment or in a food processor
        beat cream cheese on low speed, scraping down side of bowl occasionally, until
        smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add
        vanilla and cream and beat until just combined.

        Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in
        center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at
        least 8 hours and up to 4 days.

        Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.