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Delightful
Holiday
Desserts
 (Family Features) - Master holiday entertaining this year with decadent desserts that
are simple to make.
For the chocolate lovers, create a batch of truffles using
chocolate frosting as the base ingredient. Make extra and
surprise the hostess at your next holiday party.
Keep a variety of ice cream toppings on hand — they're the
perfect way to enhance any dessert. Swirl caramel or butterscotch
topping into cheesecake batter for an irresistible twist on the
traditional favorite. Or, for a lighter dessert, serve a fresh
berry tart, drizzled with caramel or butterscotch topping.
Whether you're hosting a holiday dinner for the entire family or
a casual dessert party, these recipes are sure to please all your
guests. For more delicious recipes and cooking tips, visit
www.smuckers.com and www.pillsburybaking.com.
Host a Sweet Gathering
No time to host a holiday dinner? Dessert parties are one of the
easiest ways to entertain during this busy time of year. Here are
a few tips for a successful event:
Butterscotch Berry Tart
1 cup Pillsbury BEST All Purpose or Unbleached Flour1/3 cup sugar 1/4 teaspoon salt 6 tablespoons Crisco Butter Flavor All-Vegetable Shortening, chilled 1 egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup plus 2 tablespoons toasted slivered almonds 1/2 cup plus 2 tablespoons Smucker's Seedless Red Raspberry Jam, divided 1/2 cup plus 2 tablespoons Smucker's Butterscotch Topping, divided 5 cups fresh berries (strawberries, blueberries, raspberries, blackberries) quartered if large Preheat oven to 375°F. Combine flour, sugar and salt in food processor; blend 10 seconds. Add shortening, blending until mixture resembles coarse meal. Add egg and vanilla and almond extracts. Process until moist clumps form, turning processor on/off to scrape sides. Gather dough into ball and, using floured fingertips, press onto bottom and up sides of 9-inch tart pan with removable bottom. Press 1/2 cup almonds over bottom of crust. Spread 1/2 cup jam over almonds followed by 1/2 cup butterscotch topping. Bake tart until crust is golden at edges and jam is thick and bubbly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart. In large bowl, toss berries with remaining 2 tablespoons to coat. Top tart with berries; sprinkle remaining 2 tablespoons almonds around edge of tart. Drizzle remaining 2 tablespoons butterscotch over top. Makes 8 servings 
Easy Truffles
1 (12-ounce) package (2 cups) semi-sweet chocolate chips1 teaspoon orange extract 1 can Pillsbury Creamy Supreme Chocolate Fudge or Chocolate Frosting Toppings: coconut, chocolate sprinkles, ground nuts and/or cocoa Melt chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange extract and frosting; blend well. Refrigerate 1 to 2 hours or until firm. Place toppings in pie pans. Scoop mixture into 1-inch balls (will be sticky.); drop each onto topping of choice. Roll to coat. Place in foil candy cups, if desired. Store in refrigerator. Makes 72 truffles 
Caramel Swirled Cheesecake
1 (8-ounce) package of cream cheese, softened1/3 cup sugar 1 tub (4 cups) whipped topping, thawed and divided 1/2 cup Smucker's Caramel Microwave Topping or Smucker's Butterscotch Topping, divided 1 (9-inch) prepared graham cracker crust Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in 3 cups whipped topping (reserve 1 cup for garnishing). Add 1/4 cup caramel or butterscotch topping into mixture and mix thoroughly. Spoon mixture evenly onto crust. With knife, make 3 deep S-shaped channels in batter and fill each with remaining topping. With knife, draw 2 more channels in opposite direction to swirl batter and create marble effect. Spread remaining whipped topping evenly over top of batter. Decorate with remaining caramel or butterscotch topping. Refrigerate until set. Makes 8 servings 
Rugelach
1-1/4 cups butter, softened, divided2 tablespoons plus 1/3 cup sugar, divided 1 (8-ounce) package cream cheese, softened 2 cups Pillsbury BEST All Purpose or Unbleached Flour 1/2 cup finely chopped dates 1/2 cup finely chopped pistachios 2 teaspoons cinnamon 1 tablespoon powdered sugar Crisco No-Stick Cooking Spray In large bowl, combine 1 cup butter, 2 tablespoons sugar and cream cheese; beat until light and fluffy. Add flour to butter mixture; blend well. Shape dough into ball; divide into 4 pieces. Shape each piece into ball; flatten into 1/2-inch-thick disk. Wrap each in plastic wrap; refrigerate 1 hour for easier handling. Heat oven to 375°F. Grease 2 cookie sheets or spray with no-stick cooking spray. In small bowl, combine dates, pistachios, 1/3 cup sugar, cinnamon and 1/4 cup butter; blend well. On floured surface with floured rolling pin, roll out 1 disk of dough at a time to 1/8-inch thickness, forming 12-inch round. (Keep remaining disks refrigerated while working.) Sprinkle 1/4 of date-nut mixture onto round; press into dough slightly. Cut round into 16 wedges. Roll up each wedge from curved edge to point. Place on greased cookie sheets. Bake 13 to 18 minutes or until light golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 30 minutes or until completely cooled. Sprinkle with powdered sugar. Makes 64 cookies 
Toffee Pecan Squares
Base1 (18.25-ounce) package Pillsbury Moist Supreme Yellow Cake Mix 1/2 cup butter, softened 1 egg Filling 1 (14-ounce) can sweetened condensed milk (NOT evaporated) 1 teaspoon vanilla extract 1 egg 1 cup toffee bits 1 cup chopped pecans Powdered sugar and pecan halves, to garnish (optional) Preheat oven to 350°F. In large bowl of mixer, combine all base ingredients; blend at low speed until crumbly. Press in bottom of ungreased 13 x 9-inch pan. Bake 15 to 20 minutes or until light golden brown. In large bowl, combine condensed milk, vanilla and egg; mix well. Stir in toffee bits and pecans. Pour filling evenly over warm base. Return to 350° oven; bake additional 20 to 25 minutes or until filling is set. Cool 1 hour or until completely cooled. Cut into squares. If desired, sprinkle each bar with powdered sugar and top with a pecan half. Store in refrigerator. Makes 36 bars SOURCE: J.M. Smucker's Products
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