Memorable Christmas Desserts
Memories are made with these delicous desserts. Taking a bite of Grandma's Carrot Cake, or Mom's Christmas Trifle are magical times. Here are some new and old ideas for a taste to be remembered.
Click on the title for printable copy of recipe
WALDORF CARROT CAKE
1 cup sugar
1 cup oil
3 eggs
1 ½ cup cake or pastry flour
1 1/3 tsp. Cinnamon
1 1/3 tsp. Baking powder
1 1/3 tsp. Baking soda
½ tsp. Salt
2 cups grated carrots (about 4 large carrots, peeled and finely grated)
½ cup chopped nuts (I use the Slicer/shredder thick grate blade)
Preheat oven to 300 degrees F. Using the Bosch with the cookie/batter whips, beat the sugar and oil until fluffy. Add eggs one at a time and beat after each addition. Add sifted dry ingredients and carrots and nuts and jog the machine a few times until incorporated. Pour into 2- 9”greased cake pans and bake in a preheated oven for 1 hour. Remove and let cool slightly and remove from pans on to cooling rack. When cake is completely cool add icing. Cream Cheese Icing 8 oz. cream cheese (room temp.) 1 cup butter 2-3 cups icing sugar 1 tsp. Real vanilla In the bowl with the whips, jog the butter and cream cheese until softened and turn on speed one and mix until smooth and ice cake when cool.
SOFT SUGAR COOKIES
2 cups sugar
1/2 cup light corn syrup
1 cup shortening
1/2 cup margarine
2 eggs
1 tsp vanilla
1 cup milk
1 tsp salt
8 tsp baking powder
1 tsp baking soda
6 1/2 cup fresh ground soft wheat flour or all purpose flour
In Bosch Mixer bowl with Cookie Paddles attached, cream sugar, corn syrup, butter, shortening, eggs and vanilla. Add milk and mix slowly on speed one. Add dry ingredients. Dough will be a little sticky. Refrigerate (covered) for 1 hour. Roll out on floured surface 1/8" - 1/4" thick. Cut out with cookie cutter. Place on ungreased cookie sheet (or use parchment paper). Bake 10 - 12 minutes at 375F - Makes about 3 dozen cookies
CANDY CANE CHEESECAKE
24 oz cream cheese, softened
1 cup of sour cream
4 large eggs
¾ cup of white sugar
2 tbsp white chocolate chips
3 tbsp all-purpose flour
½ to ¾ tsp peppermint extract Red food coloring Crushed candy canes
CHEESECAKE CRUST
1 ½ cups of chocolate crumbs
2 tbsp of white sugar
⅓ cup of melted butter Crust Instructions:
In a bowl, combine the cheesecake crust ingredients. (I like to use the cookie whisk to mix crumble mixtures like this.) Then press them into the bottom of the parchment paper-line 9” spring form pan. Place the crust in the fridge to cool. Cheesecake Instructions: In your Bosch Stand Mixer using the wire whips attachment, beat the sugar and cream cheese together. Once the mix is smooth, swap to the cake paddle attachment and start slowly adding the flour. Then add the eggs one at a time, followed by the sour cream. At your stove, take a small saucepan over a very low heat and melt your white chocolate chips then remove from the heat when melted. To your melted white chocolate, add ¼ cup of the cream cheese mixture. After you stir it in, add the peppermint extract and a couple of drops of food coloring, swirling them with a knife to create a feathered look. With the cream cheese mixture still in your Bosch, pour half over your prepared crust, and then add a layer of the swirled peppermint mix. Repeat the layers, but ensure your last layer is the peppermint swirl layer. Bake your cheesecake at 325 degrees for about 34-40 minutes or until you can see the center is about set. Bring out to cool for 10 minutes, run a knife around the pan, and then cool for another hour before placing it in the fridge to chill overnight. Before you go to serve, remove from spring form pan, and garnish the sides of your delicious candy cane cheesecake with crushed candy canes!
PEPPERMINT TRIFLE
INGREDIENTS
For the Cake
· Vegetable oil cooking spray
· 1/2 cup whole milk
· 2 tablespoons unsalted butter
· 3/4 cup all-purpose flour
· 1/4 cup unsweetened Dutch-process cocoa powder
· 1 1/2 teaspoons baking powder
· 1/2 teaspoon salt
· 2 large eggs, room temperature
· 3/4 cup granulated sugar
· 1 1/2 teaspoons pure vanilla extract
For the Syrup
· 1/4 cup granulated sugar
· 1/4 cup water
· 1/3 cup apple juice
For the Mousse
· 2 1/2 cups heavy cream
· 12 ounces white chocolate, finely chopped
· 1/2 cup coarsely chopped peppermint candies or candy canes
For the Pudding
· 8 ounces milk chocolate, finely chopped
· 2 cups heavy cream
· 3 large egg yolks, room temperature
For Serving
· 1 1/2 cups heavy cream
· 1/4 cup confectioners' sugar
· 1/4 cup coarsely chopped peppermint candies or candy canes
DIRECTIONS
1. Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
2. Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
3. Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
4. Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in Apple juice.
5. Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
6. Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, and then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
7. Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
8. Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
9. To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
10. Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.
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on the outside of the box. Carefully cut the tape and you’ll find another branded box inside with a beautiful cookbook/quick start guide on top. 
be intact. If you have ordered a package deal with an accessory, such as the Baker’s pack, the seal will be broken and the accessory will be carefully packed inside the box with your mixer. (There will be a sticker on the box stating that the seal was broken to add the accessory). We usually add the dough hook extender to all our machines so the seal will always be broken.
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you’ll end up tearing the cupcake. You can let them cool at room temperature for about an hour, or if you need them to cool a bit faster, let them sit at room temperature for 10 to 15 minutes and then place them in the freezer for about 20 minutes. They’ll be ready to frost in no time!
