TODAY’s best hand-me-down dessert recipes

Hundreds of viewers wrote in with recipes in response to TODAY’s call for hand-me-down holiday dessert recipes. It was tough to narrow it down, but here are the three finalists who were chosen to share their family stories and recipes. From their families to yours — enjoy!

Orange juice balls

Ingredients

    • 3/4 box powdered sugar
    • 1 stick of butter, melted
    • 1 pound box vanilla wafers
    • 1 6-ounce can frozen orange juice
    • 1 cup chopped nuts (optional)
    • 1 7-ounce bag coconut (optional)

Preparation

Baking Directions:

Crush vanilla wafers in a food processor or blender to make fine crumbs. Add all other ingredients and mix with your hands. Form into balls and roll in powdered sugar, or nuts or coconut. Refrigerate to set. Store in refrigerator.

Chocolate Chistmas dream

Ingredients

  • For the crust:

    • 2 cups flour
    • 2 tablespoons cocoa powder
    • 1 tablespoon baking powder
    • 1/2 cup butter
    • 1 egg
    • 1 teaspoon salt
    • 1/2 cup sugar
  • For the filling:

    • 2 cups heavy cream
    • 2 pounds semisweet chocolate
  • For the topping:

    • 1 cup heavy cream
    • 2 tablespooons butter
    • 1 pound semisweet chocolate

Preparation

Baking Directions:

For the crust: Mix all dry ingredients together, then cut butter into flour and press into pan. Bake in an oven heated to 350 degrees for 10 minutes until crust lightly rises.For the filling: Place heavy cream in a saucepan and heat slightly. Add chocolate to pan and stir until melted. Turn off heat once mixture has thickened and put into crust. Refrigerate.For the topping: Place heavy cream in a saucepan and heat slightly. Add chocolate and stir until blended. Add butter and stir. Pour mixture over filling and refrigerate at least 1 hour.

Grandma Duff's sea foam

Ingredients

    • 2 cups white sugar
    • 1/2 cup brown corn syrup
    • 1/2 cup water
    • 2 egg whites
    • 1 teaspoon black walnut flavoring
    • 1 cup walnuts

Preparation

Baking Directions:

Boil sugar, syrup and water until it spins a thread 3 inches long. Beat the egg whites; just before they are still, pour syrup mixture slowly over beaten egg whites, beating fast so syrup does not harden. When you hold up a spoon and it pours slowly and is not shiny, quickly add flavoring and nuts and drop by spoonfuls on waxed paper.

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