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While we all try to reduce spending nights out are more nights in. something different, invite your friends over a bar dessert and coffee. Rent a movie, find one on the TV, play games or work puzzles. Bake some goodies and precise measures of plates, napkins, and silverware. Your guests can help themselves. Serve coffee, flavored coffee, decaffeinated coffee, and offer hot tea and / or hot chocolate. Water ice is also a good idea. Freeze leftover desserts for later use with family meals. Anything that does not freeze well, can be divided and sent home with guests. You will be a hit with your friends! Here are some recipe ideas for your dessert bar. Butter Cookies with macadamia dried cranberries are sure to delight your guests. You do not like cranberries? Blueberries use. The Decadent Chocolate Mud Pie impress all the chocolate lovers in the group and Apricot Coffee Cake is perfect with coffee. If it Diabetics are in your party, serve our Pecan Tarts (you might want to serve them whether or not they are diabetic in your group! Just change Blend SPLENDA brown sugar 1 / 3 cup regular brown sugar.)
MACADAMIA BUTTER COOKIES Dried Cranberry
2 / 3 cup macadamia nuts
1 / 2 cup granulated sugar
1 / 2 cup light brown sugar
1 tsp tea vanilla extract
1 egg
1 1 / 4 cups all purpose flour
1 / 2 c. tea baking soda
1 / 4 c. Tea Salt
1 / 8 c. tsp nutmeg
1 / 2 cup dried cranberries, chopped
1 tsp tablespoon granulated sugar
Preheat oven to 375 degrees.
Place walnuts in a food processor until smooth, scraping down sides of bowl once during the process, to make macadamia butter. Combine butter macadamia, 1 / 2
cup granulated sugar and brown sugar in large bowl. Beat mixture at medium speed until smooth. Add vanilla and egg mixture and beat well. Combine flour, baking soda, salt and nutmeg, whisk until well blended. Add the mixture of flour to sugar mixture and beat at low speed just until blended. Stir in cranberries. Refrigerate the dough for 10 minutes.
Divide dough into 30 equal pieces and roll into balls. Place 1 tablespoon granulated sugar in a small bowl. Gently press each ball in sugar, then ball square, sugar side up, on a parchment covered baking sheet. Press gently on top of each ball with a fork. Dip the fork in water and press gently on top of each to form a new pattern Criss-Cross (such as cookies peanut butter). Bake at 375 degrees for 9 minutes or until golden brown. Remove cookies from cookie sheets and cool on rack.
Decadent LAYERS Mud Pie
3 squares chocolate sweet half, melted
1 / 4 cup canned sweetened condensed milk
1 chocolate pie crust
1 / 2 cup chopped pecans
2 cups cold milk
2 packages (4-serving size each) Chocolate Instant Pudding and Pie Filling Mix
1 container (8 oz) frozen whipped topping, thawed
Mix melted chocolate and sweetened condensed milk until smooth. Pour over crust and sprinkle the chopped pecans on top. Pour milk into large bowl and add pudding mixes. Beat with wire whisk 2 minutes or until smooth. Spoon 1 1 / 2 cups of pudding over pecans in crust. Add 1 / 2 of whipped topping to remaining pudding and mix with whisk until well blended. Spread over the pudding mixture into crust. Spread the remaining whipped topping over top of pie. Refrigerate for 3 to 4 hours before serving.
APRICOT COFFEE CAKE
1 box white cake mix
1 pkg instant vanilla pudding mix (4 servings)
1 cup sour cream
4 eggs beaten
3 / 4 cup apricot preserves
small jar maraschino cherries, chopped
FILLING:
1 cup sugar
1 tsp Cocoa Tea
1 cup chopped pecans or toasted almonds
In a large bowl, combine cake mix, pudding mix, sour cream, eggs, apricots and cherries. Grease and flour Bundt pan. Pour half the mixture to cake mix in pan. Sprinkle with half the topping mixture. Repeat the process with other halves. Cut a knife through the batter to make a whirlpool. Bake in oven at 350 degrees for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
Options: Make a simple glaze of powdered sugar and milk mixed together until consistency of drizzle. Pour over top of cake and garnish with halved maraschino cherries and chopped nuts, if desired.
PECAN PIES
1 stick butter
3 oz cream cheese
1 cup flour
1 cup pecans, chopped
1 / 4 cup + 2 Tbsp tablespoon Splenda Brown Sugar Blend
1 egg
pinch of salt
1 tsp Tea Vanilla
Preheat oven to 350 degrees.
Mix butter, cream cheese and flour. Make 24 balls of equal size of the dough mixing. Place each ball into a mini-Cup muffin pan and press into bottom and sides. Mix pecans, brown sugar, eggs, salt and vanilla. Fill molds dough. Bake at 350 degrees for 15 to 20 minutes.
Enjoy!
About the Author:
For more Sweet Treats visit Linda’s blog at http://ladybugssweettreats.blogspot.com
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Video Recipe How to make Sugar Fruit Dessert Bowl
