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Quick Clay Pot Christmas Desserts
Planning a big Christmas party? Have you been invited to an office party, over to a friend's home for a holiday get-together, and are still trying to figure out what to bring? If you have to make dessert for a large crowd this holiday season, here are some recipes that you can create in your clay pot that partygoers are sure to love. Using these recipes in a clay pot as opposed to a traditional baking dish can add extra moisture and enhanced flavor to your dishes, and these desserts are easy to make, so you won't spend all your time in the kitchen during your parties.
Composed Apple Pie on a Walnut Platform
Ingredients
1 package (2 crusts) refrigerated pie crusts (or homemade crust for 2 crust pie)
1 egg white, lightly beaten
3/4 cup finely chopped walnuts
2 tablespoons dark brown sugar
2 tablespoons beaten egg
1 tablespoons milk
1 tablespoon soft butter
1/2 teaspoon vanilla extract
3 medium Granny Smith apples, peeled and thinly sliced
2 medium Golden Delicious apples, peeled and thinly sliced
1 teaspoon lemon juice
3/4 cup sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons cold butter, diced
Directions
Preheat oven to 400 degrees and arrange a rack near the bottom of oven. Fit one pie crust into a 9-inch pie pan or clay pot, without trimming and leaving overhang. Brush bottom and up sides of crust with beaten egg white. Set aside. In a bowl, combine walnuts, brown sugar, egg, milk, soft butter and vanilla extract; mix well. Spreadevenly over bottom of the pie crust. In a large bowl, combine apples and lemon juice; toss lightly. Combine sugar, flour, cinnamon, nutmeg and salt; add to apples. Toss well to combine and spoon over walnuts. Sprinkle with diced butter. Moisten crust edge with water and cover with second crust. Trim to 1/2-inch beyond edge of pie, fold top crust under bottom crust to seal and flute edge. Cut slits in top crust to vent; bake for 50 minutes or until filling is bubbly and crust is golden brown. Cover crust edge with foil, if necessary, to prevent browning. Cool pie on a rack until barely warm or to room temperature before serving.
NOTES:
Combining tart Granny Smith apples with sweet Golden Delicious strikes the perfect balance.
Best Red Velvet Cake
Ingredients
1 Box Devil's Food Cake Mix
1 can cherry pie filling
2 eggs
1 tsp. almond flavoring
Frosting:
1 c. granulated sugar
5 tablespoons butter
1/3 c. milk
6 oz. semisweet chocolate chips
Filling:
1 can cherry pie filling, pureed
Directions
Mix cake mix, 1 can cherry pie filling, eggs, and flavoring for 3 minutes. Pour batter into two greased and floured 9-inch layer cake pans or clay pots. Bake at 350 degrees about 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool slightly in pans. Remove layers from pans while still warm. Spread pureed cherry pie filling on first layer and top with second layer. For frosting, place sugar, butter and milk in saucepan. Bring to boil, stirring constantly. Boil for one minute. Remove from heat and stir in chocolate chips until smooth. Pour over warm cake, allowing to run down the sides.
Sweet Potato Custard Cups
Ingredients
2 cups sweet potato puree
2 can evaporated milk
4 large eggs
2 tbsp cornstarch
2/3 cup packed brown sugar
1 tsp vanilla
2 tsp pumpkin pie spice
1 tsp grated orange peel
Directions
Preheat oven at 350 degrees. Grease 12 custard cups or small clay pots and place in large baking pans. In bowl put all ingredients together and blend with electric mixer or in blender. Pour mixture into custard cups. Pour hot water halfway in baking pans. Bake for 30 to 45 minutes or until custards are just set and knife comes out clean.
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