Features/A&E

Holiday Recipes

Magic Bars

If you are looking for an easy yet delicious dish to bring to family or friends this holiday season you cannot go wrong with magic bars.

Put one cup graham cracker crumbs in the bottom of a small span with sides. Mix ½ cup of butter with the graham cracker crumbs and spread the mixture along the bottom of the pan forming a crust. Carefully spread one can condensed milk on top of the crust. Once it is spread, add chocolate chips till your heart’s content. Then sprinkle ¼  to ½ of a bag of coconut on top. For the finishing touch add a handful or two of chopped pecans. Heat the oven to 350 degrees and bake for 25 minutes.  

Eggnog Cheesecake Bars

These are slightly more difficult to make than the magic bars. Eggnog and cheesecake may not be the first combination that comes to mind, but when put together it is the holidays in a bite.

Crush 12 graham crackers then add three tablespoons of sugar with the crushed graham crackers. Once the sugar is added, mix in four tablespoons of butter. Press the mixture to the bottom of a small pan with sides. This will form the crust for the cheesecake. In a bowl combine two eggs, one pound of cream cheese, one egg yolk, and 3/4 cup of sugar. Once well combined pour into the pan. Place the baking pan in a roasting pan and pour hot water into the roasting pan until it reaches halfway on the baking pan. Put the roasting pan and the pan into the oven at 350 degrees and bake for 40 minutes. Once done take the baking pan out of the water bath and let cool. Once cooled chill for at least three hours.

Toasted Coconut Spritz

This recipe is the hardest of the three, but once you make them nobody will be able to resist. These are perfect for light, after-dinner desserts or for a snack with afternoon coffee.

Spread 1 ½ cups of coconut across a pan then bake at 350 degrees for 10 minutes. Once done take one cup of the toasted coconut and put in a food blender. Pulse with ½ cup of flour. Once well mixed pulse 1 ¾ cup of flour then add 1 ½ teaspoon of salt. In a bowl beat two sticks of butter for 10 seconds then combine ¾ cup of confectioners sugar and beat until the mix looks like frosting. Add ½ cup and two tablespoons of cream of coconut and two teaspoons of vanilla extract to the mixture. After the cream of coconut and vanilla are added, gradually mix in the coconut flour mixture. If you have a piping bag put the dough in the bag  and pipe about three inch long sticks. If not, shape the dough to your liking. Make sure cookies are about an inch apart from each other. Bake for 10 minutes at 350. While baking melt some chocolate. Once the cookies are cooled, dip part of them into the chocolate then cover the chocolate part with the remaining toasted coconut.

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