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Video: Holiday desserts to bake now, eat later

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    >>> kitchen" holiday desserts you can make ahead of time. the author of "in my mother's kitchen" has three sweet recipes you can bake now, then freeze and pull out later for last-minute guests. trish, good to have you. these are terrific because people drop by, especially during the holidays.

    >> unannounced, uninvited.

    >> you've been to my house, you know my family! in any event, these are three great ones.

    >> hello dolly . great things to make ahead of time and freeze. graham cracker crust, walnuts or pecans, crushed, sweetened or unsweetened coconut. all things we have on hand in the pantry and my kids can make this. there you go, teamwork, i love it. so coconut, nice, shredded coconut and chocolate chips so it's about a cup, a cup, a cup. generous cups, and very old school. so condensed milk .

    >> is that sweetened condensed milk ?

    >> sweetened condensed milk .

    >> i keep a can of this in the pantry.

    >> for your coffee?

    >> no, you can make caramel sauce by boiling it in a pan.

    >> so this goes in the oven 20, 25 minutes. then when they're cool, you cut them and these are great gifts for teachers, for parties you go to, cut them up. so for you i would give you the little ends here.

    >> the crunchy part.

    >> that's the part that --

    >> when you're going to freeze it, what's the best way to wrap it?

    >> tight in plastic wrap , then in tin foil . keep it flat in the freezer. pull it out, you know, you want to make it -- i think that's a good size. ready to go. these are nostalgia. everything in my cookbook is harkenning back to grandma.

    >> what's next?

    >> macroons. this is just stove top, sugar, chocolate, which is cocoa, then this goes off. this also has butter in it too, of course, oats, three cups of oats.

    >> so we're healthy?

    >> it's like breakfast. not exactly. i'll let you stir that one. we've got three cups of oats and again, coconut is a big theme at holiday time. once these are cool enough to handle, my kids made these for the school bake sale . you can put them in cute little boxes , sell them by the dozen, give them to your neighbor, your mother.

    >> you form them and then freeze them?

    >> i would form them and then freeze them and then you're ready to go. this is what's going to make you look like a pro. using the ice cream scoop really is what makes it look like it's coming from a professional kitchen. isn't that quick?

    >> just on parchment paper?

    >> no bake. i put them on my deck. when it's cool enough.

    >> hopefully no woodland creatures come.

    >> exactly. this also comes from my cookbook, ginger cookie. santa loves these. you can have the dough done the night before, you can go ahead and roll those in sugar so the dough can be made the night before. you can have these all done, ready to go. pop them in the freezer at this point and then pull them out and bake. so you've got your unexpected guests and you say let me just whip up some homemade ginger cookies.

    >> how do you prep this?

    >> this goes in the oven for eight minutes. you can press chocolate into it.

    >> do you flatten these first?

    >> no, no. except if you want to put a little chunk of chocolate inside. you can also do crystallized ginger. total holiday. so these are all easy-peasy things i can bring to your house on the holidays.

    >> can we try?

    >> dig in.

    >> hello dollys and macaroons.

    >> trish, thank you so much. great, easy recipes. we appreciate

TODAY recipes
updated 12/5/2011 10:47:10 AM ET 2011-12-05T15:47:10

Recipe: Hello Dolly's

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 cup chopped pecans or walnuts
  • 10 oz. chocolate chips
  • 1 cup sweetened shredded coconut
  • 1 can sweetened condensed milk

Preheat oven to 350°F (180°C).

Stir together graham cracker crumbs and melted butter. Press firmly into an ungreased 9- x 13-inch baking pan.

Layer nuts, chocolate chips and coconut over base. Pour condensed milk over to cover.

Bake for 20 to 25 minutes or until light brown. Cool on rack, then refrigerate before cutting into squares.

Serving Size

Makes 20 to 24 bars

Recipe: Mrs. Wendy's Chocolate Macaroons

  • 2 cups sugar
  • 6 tbsp. cocoa powder
  • 1/2 cup butter
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 3 cups instant rolled oats
  • 1 cup sweetened flaked coconut

In a medium saucepan, combine sugar, cocoa powder, butter and milk. Bring to a boil, stirring. Remove from heat and stir in vanilla. Stir in oats and coconut until well blended.

Onto a greased or parchment-lined baking sheet, spoon 1 tsp. of mixture for each macaroon.

Refrigerate until serving.

Serving Size

Makes 4 1/2 dozen macaroons

Recipe: Stewie's Ginger Cookies

  • 3/4 cup butter (at room temperature)
  • 1 cup sugar (plus additional for rolling)
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. salt

Preheat oven to 375°F (190°C).

In a large bowl with an electric mixer, cream butter with sugar until fluffy. Beat in egg. Beat in molasses until well combined.

In another bowl, combine flour, baking soda, ginger, cinnamon and salt. Stir into batter until just mixed.

Shape into 1-inch balls. Roll in white sugar to coat. Place on an ungreased cookie sheet 1 inch apart. Do not flatten.

Bake for 8 to 10 minutes or until cookies just start to crack.

Let sit on cookie sheets for several minutes, then transfer to flattened brown paper bags or racks to cool.

Variations: For special ginger cookies, stir in 1/2 cup chopped crystallized ginger before shaping into balls.

For the chocolate lovers, once cookies are formed on the cookie sheet, gently press a small chunk of good-quality milk chocolate into the top.

Serving Size

Makes 3 dozen cookies

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