4 cans of cranberry jelly sauce (jelly, not whole berry)
1 16 oz. Pomegranate juice
2 oz. Sugar-free vanilla syrup

In a pot, add all cans and juice and cook on low/medium heat stirring constantly.  Do not overcook, just until all the jelly turns into a smooth liquid.  Allow to cool.  Pour into a shallow container and freeze.  Once frozen, take a fork and shave off the ice into a glass.  Enjoy.

Orange Delight Cookies

Beat until Creamy:  1.5 c packed brown sugar, 1.5 sticks butter
Add 2 eggs, one at a time, beating after each addition
Add 1 t vanilla

Sift: 3 c flour, 1.5 t baking powder, 1 t salt

Mix in a cup:  .5 c milk, 1 t vinegar, .5 t baking soda

Alternate adding flour and milk mixtures to the bowl and beat until smooth.

Refrigerate 3 hours.

Heat oven to 350 F

Roll rounded teaspoonfuls of dough into balls; place on parchment-lined cookie sheet.

Bake until lightly browned on bottom, 10-12 minutes.

Mix: 1 c fresh squeezed orange juice, 2 t orange zest, 3 c granulated sugar.

Dip warm cookies into the orange juice mixture; place on waxed paper to dry for 1.5 hours; turn and dry 1.5 more hours.

Ingredients

For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk

For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Directions

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

Note: The measurements were converted from US products.  This recipe is so easy and flexible that a few grams here or there won't make that big a difference.

3/4 cup (170 gr) butter, plus more to coat the baking dish
1 20-ounce (566 gr) can crushed pineapple, in juice
1 20-ounce (566 gr) can blueberry pie filling
1 18.25-ounce (517 gr) box yellow cake mix
1 cup (225 gr) chopped pecans

Preheat oven to 350-F (180-C)

Butter the sides of 9x13 inch (23x33 cm more or less) baking dish with a bit of the butter.

Melt remaining butter in a small sauce pan over low heat

Pour entire can of pineapple, juice and all, and spread in the bottom of the baking dish
Layer blueberry pie filling over the pineapples.  Try not to mix it in but make a layer.

In a mixing bowl, put in the cake mix and pecans.
Pour melted butter over the cake mix.
With fork, pair of knives, or pastry cutter, blend butter with pecans and cake mix.  Mix will still be fairly dry.  If the pecan pieces are too large for a pastry cutter, blend the cake mix and butter and then stir in the pecans.

Sprinkle cake and pecan mixture evenly over the blueberries.

Bake 30-45 minutes until top is golden

Can serve warm or cold

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract (best quality you can find NOT double strength/fold)
1 1/4 pounds bittersweet chocolate chips/chunks/discs/pieces, at least 60 percent cacao preferably
extra Sea/coarse/kosher salt for sprinkling on cookies before baking

Directions

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to three days.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.
Sprinkle lightly with extra salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, bring insulin! :cheesy2:

Directions
Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)

Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.

First dip the Strawberries in a good chocolate like Scharffenberger. Let harden, then us a small knife to carve out the white pith that's in the center of the berry.
Chop some hazelnuts and pceans, saute them in butter for a few minutes to soften and get some color, then add some Grand Marnier or tripplesec, little more butter and some brown sugar, want the final results to be a crumbly mixture, IMPORTANT, let this get fully cool.
Stuff the hollowed out strawberries with the above, arrange on a small plate and drizzle with a basic hard/brandy sauce…

Ingredients for brandy sauce

1/2 cup unsalted butter, softened
1 cup sifted confectioners' sugar
1 tablespoon orange zest
1 tablespoon orange juice
2 tablespoon brandy

It's not complicated at all and you can make a few dozen in about 20 min.

Guys will fall in love with this one and your sure to get big kiss out of the deal too.

A simple recipe about how to make some cute looking and delicious coin cookies. You can use them to pay up a trick instead of real money >.<

Ingredients

Margarine 250 g / 1 cup
Powdered sugar 200 g / 1 2/3 cup
Egg yolks 2
Flour 400 g / 3 cups
Baking soda 1/2 tsp
Salt 1/2 tsp

Filling: Apricot jam

You mix up all of the ingredients and from the  obtained dough you roll out thin layers of about 4-5 mm thick. With a round object you cut out round pieces. Half of them are cut out in the middle with a smaller round object. You put them in the oven at a medium temperature ( I baked mine for 20 minutes at the second stage of the heating scale of the oven). When they turn golden on the sides take them out, put apricot jam on the full circle ones and cover them with the other half and sprinkle powdered sugar on top. Using these quantitied you should get around 40 full pieces.
Here's how they will turn out.

GINGER PUDDING

Batter
2 cups flour
2 tsp bicarbonate of soda
1/2 cup milk
2 tbsp syrup/jam
2 tbsp butter
1 1/2 tsp ginger
pinch of salt

Rub flour, butter, salt, ginger and syrup together until it looks like mealie meal. Mix bicarb into milk. Add to rest of ingredients and mix until incorporated.

Syrup
2 cups sugar
4 cups water
1 tsp ginger
1 tsp cinnamon

Bring syrup to the boil. When boiling place spoonfuls of the batter into the syrup. Turn down to a medium heat and cook for 30 minutes. DO NOT lift the lid up or the pudding will flop!

BRANDY TART

Tart
1 cup dates (chopped finely)
1 cup boiling water
1 tsp bicarbonate of soda
1/2 cup butter
1 cup sugar
2 eggs
1/2 tsp baking powder
1 1/2 cup flour
1 cup walnuts (chopped)
1/2 cup chopped cherries
1 cup sultanas

Method
Cut dates up, add boiling water and bicarbonate of soda. Allow to cool. Cream butter and sugar. Whisk eggs and then add to the mixture. Sift the dry ingredients together and add to the mixture. Blend well. Add the nuts, cherries and sultanas, and mix. Mix in the date and bicarbonate of soda mixture. Pour the batter in a greased, fireproof dish and bake for 40 minutes at 180° C (350° F).

Syrup
3/4 cup sugar
1/2 cup water
1 Tbsp butter
1 tsp vanilla extract
1/2 cup brandy

Method
Boil the sugar, water and butter for 5 minutes. Add the vanilla and brandy. Pour over the warm tart and leave to cool.

Serving suggestion
Decorate with whipped cream, walnuts and cherries.

It is very beautiful and taste good. I do it every Christmas, my family and my friend love it so much  :cheesy2:
I hope you and your family have a happy Christmas 

Ingredients

* 1/4 cup cold water
    * 1 teaspoon unflavored gelatin
    * 1 cup heavy whipping cream
    * 1 tablespoon white sugar
    * 1/2 teaspoon vanilla extract

Directions

1. Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
  2. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
  3. Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
  4. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

_- 4 egg whites

• 250 g (9 ounces) caster/superfine sugar

• 1 tbs conflour/ cornstarch

• 1 tsp white vinegar

• 1 tsp vanilla essence

• 300 mL (10 fl ounce) thickened cream

• 1 tbs caster sugar

To serve: Chopped fruits, chocolate, icing sugar to dust_

1. Preheat oven to 180 C (350 F). With an electric mixer, beat eggwhites with a pinch of salt until soft peaks form. With the motor running, gradually add sugar, a tablespoon at a time, until fully dissolved and mixture is stiff and glossy. Add vinegar, conflour and vanilla and beat to combine.

2. Spoon mixture onto a tray lined with baking paper into a 20 cm round. Form a slight indentation on top. Reduce oven to 100 C (210 F) and bake pavlova for 1 1/2 hours. The outer shell should be crusty and crisp, but not coloured. Turn off oven and leave to cool completely with door ajar.

3. In a large bowl, whisk cream and sugar until soft peaks. Spread over pavlova and decorate with either fruits or chocolate (or both). Dust with icing sugar and serve immediately.

Pre-heat oven to 300 degrees.  (Makes one 9-inch cheesecake)

Crumb Crust
1-1/2 cups  Vanilla Wafer Crumbs
1/2 cup      Powdered Sugar
1/3 cup      Melted Butter or Margarine
1/3 cup      Hershey's Cocoa  (optional for dark crust)

Filling
3 pkgs.  Softened Cream Cheese (8 oz. each)
1 can    Eagle Brand Sweetened Condensed Milk (not evaporated) (14 oz.) 
4          Eggs
2 tsp    Vanilla Extract 
1 tsp    Pumpkin Pie spice
1-1/2 cups Pumpkin filling           
2 cups  Hershey's Huggs or Milk/White Chocolate Chips (12 oz.)

In a medium bowl, combine Crumb Crust ingredients.  Press firmly on bottom of 9-inch spring form pan.

In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Vanilla. Add pumpkin filling and spice.  In a saucepan, over very low heat melt chips, stirring constantly (or Microwave, stirring every 30 seconds).  Add melted chocolate to batter mixture and mix well.  Pour into prepared pan.  Bake 1 hour and 5 minutes or until center is set.  Cool; chill.  Refrigerate leftovers.

Alterations:
• Substitute different chocolates for color and flavors – Andies Candies (Mmmm)
• Substitute different flavor extracts: orange is highly recommended; top with melted marmalade as a glaze
• Use white chocolate and swirl in pie filling with fruit removed; Top with fruit when cool.
• Use Hershey HUGGs for golden brown.
        o Grind maple candies for maple flavor
        o Add a cup of peanut butter
• Use milk chocolate; add nuts and raisins; its almost like a Chunkie Bar.
• Use dark chocolate and 2 cups of coconut.
• Swirl 2 color of chocolates together.

With this base batter the variations are endless.

INGREDIENTS:
1 stick unsalted butter or shortening, softened
1 ½ cups sugar
2 large eggs
¼ cup red food coloring
2 teaspoons cocoa powder
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 ½ cups plus 5 tablespoons Cake Flour (Important)
1 tablespoon vinegar
1 teaspoon baking soda

PREPARATION:

1. Preheat oven to 350 degrees F. Line bottoms of two 9- by 2-inch buttered cake pans with parchment paper. Butter paper and flour pans, knocking out excess.
2. In a large bowl with an electric mixer beat together butter or shortening and sugar until fluffy.
3. Beat in eggs, 1 at a time, beating well after each addition.
4. In a small bowl whisk together food coloring and cocoa powder and add with salt to butter mixture, beating until blended.
5. In another small bowl stir together buttermilk and vanilla.
6. Add flour to butter mixture in batches alternately with buttermilk mixture, beginning and ending with flour mixture and beating until batter is blended well.
7. In another small bowl stir together vinegar and baking soda and gently stir into batter, do not beat.
8. Divide batter between pans and smooth tops.
9. Bake layers in middle of oven 35 to 40 minutes, or until a tester comes out clean.
10. Cool cake layers in pans on racks 10 minutes before turning out onto racks.
11. Remove paper from cakes and cool completely.
12. Place 1 cake layer on a cake plate and spread evenly with about 1 cup frosting.
13. Top with remaining cake layer and spread remaining frosting evenly over top and sides of cake.

Frosting

INGREDIENTS:
8 ounces cream cheese
1 cup milk
1 cup confectioners' sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
1 stick unsalted and butter

PREPARATION:

1. In a small saucepan stir together milk and flour and cook, stirring constantly, over low heat until thick. Cool milk mixture.
2. In a large bowl with an electric mixer beat together butter, cream cheese, sugar, and vanilla until blended well.
3. Add cool milk mixture and beat until spreadable.

For the cake:
9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water)
½ cup whole or low-fat milk
For the ganache frosting:
10 ounces bittersweet or semisweet chocolate, coarsely chopped
½ cup water (or cream)
¾ cup (1½ sticks) unsalted butter

1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

2. Butter two 9" x 2" cake pans and line the bottoms with circles of parchment paper.

3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.

6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

7. To make the frosting, melt the chopped chocolate with the water (or cream) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water.

8. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature.

To frost the cake:

Run a knife around the inside of each of the cakes which will help release them from the pans. Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate. Spread a good-sized layer of icing over the top. Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want. Place the cake in the fridge, once icing thickens, sprinkle some powdered sugar over it, to give it the perfect snow look… and definitely increase your trips to gym form 3 to 5 a week

A perfect recipe for chocolate lovers over the festive period.

Here's my recipe for the best bread pudding I've ever made.  Just know that a great deal of it's mystique will quickly vanish once you see the recipe — so you might not want to share it with others and just let them think that you are a Bread Pudding God. LOL

Real Men's Cinnamon Raisin Bread Pudding

Buy a loaf of Sunmaid Raisin Bread (or any other good quality raisin bread), rip it up into somewhat smallish pieces and put it in a baking dish that's big enough to accommodate the bread without too much of it popping above the surface of the dish.  If you have time, let the bread pieces get stale overnight and the texture of the pudding will be more interesting.

For the custard, you will need:

4 cups of half-n-half at ROOM TEMPERATURE
4 eggs at ROOM TEMPERATURE
1/2 cup of sugar
1 tablespoon of vanilla
1 entire stick of real butter, somewhere between soft and melted, but not too hot (we don't want to make scrambled eggs - LOL)

Pre-heat your oven to 350 degrees.

Mix the butter, sugar and vanilla together in a large mixing bowl, then add the eggs, then add the half-n-half.  If the milk and eggs are too cold when you add them, the butter will solidify, which still isn't the end of the  world, but it is better if all of the buttery goodness gets blended in.  Mix it up really well with a hand-powered egg beater thingy or a proper chef's whisk.

If you want, you can add nutmeg, more cinnamon or anything else that suits your fancy, but I've never added anything since there seems to be plenty of seasoning in the bread.  You can also add nuts, dried fruit or sliced apples, but I'm a bit of a purist.

Anyhoo – dump the custard mixture over the raisin bread, smoosh the bread down into the liquid to get it all nicely covered (NOT soaked) and shove it in the oven for about an hour.

Just before it's done, the entire surface of the pudding will rise above the surface of the dish by a good couple of inches (like a good souffle) which is both exciting and cool -- but alas, it will collapse, so don't be disappointed.

It's done when one of the following tests show the desired result:

1. Tapping the surface gives you a definite jello-like jiggle (it IS a custard after all)

2. A toothpick inserted into the surface comes out pretty clean.

It does continue to cook after you take it out of the oven -- and really the only thing that's "cooking" is the eggs, so if it comes out a bit soft, it will still be good to eat by the time you're ready for dessert.

I have always served it right out of the oven, or you can microwave it for 30 seconds just before serving,  Some people serve it cold, but personally, cold eggs (even in the form of custard) don't appeal to me.  I understand it also freezes well if you want to slice some up to enjoy another day.  Strangely, we have never had any leftovers to test this theory. Hmmm...

I used to make a caramel sauce from scratch, but once, when pressed for time, bought a jar of Smucker's butterscotch carmel ice cream topping and liked it SO MUCH better, I haven't gone through the work of making it from scratch again.

A little (or a LOT) of Captain Morgan's Spiced Rum sprinkled on the bread pudding or mixed into the carmel sauce is a nice variation for a more adult dessert.

So that's it, guys -- simple but AMAZING.