CLM Hen House

cmtpmom · Joined: 17 Jul 2025 Posts: 2 Location: Ohio

HI Everyone,
I posted this topic a couple of months ago and received some wonderful ideas. I thought I would go around one more time to see if anyone else that I had not heard from had ideas. Our theme for our Christmas for decorating, the program or recipe ideas (especially desset) We will have about 130 at our banquet. Thank you in advance for your input.
God Bess You All!

Debbie
Ohio

daredheaded1 · Joined: 15 May 2025 Posts: 131 Location: PA

I have 2 dessert ideas for you. The first is a Red Velvet Stack Cake recipe, and the second is a Chocolate Chunk Pecan Pie. Both came from a Taste of Home cooking school I attended.

Red Velvet Stack Cake

This is a very pretty cake for Christmas, plus it is delicious! I made 2 last week & froze one to see how it tastes after being frozen for a while (I like to test things). I sprinkled red sugar crystals on top which made it really pretty. It sounds so much harder than it is to make! I suppose you could cheat & buy a red velvet cake mix.

Cake Mix Ingredients:
1/2 c. shortening
1-1/2 c. sugar
2 eggs
1 bottle (1 ounce) red food coloring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/2 teaspoon salt
2 teaspoons baking cocoa
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon baking soda

Cream Cheese Frosting Ingredients:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
2 packages (16 ounces) 10-X sugar
2 teaspoons vanilla extract

Directions:
Spray two 15"x10"x1" baking pans with cooking spray & line each with a 19"x10" piece of aluminum foil, allowing 2 inches of foil to hang over each end. Coat foil with cooking spray; set pans aside. **I used parchment instead of aluminum foil**

In a mixing bowl, beat shortening at medium speed until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Stir in food coloring & vanilla, blending well.

Combine flour, salt & cocoa; set aside. Stir together buttermilk, vinegar & baking soda. (Mixture will bubble.) Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning & ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter evenly into prepared pans.

Bake at 350 degrees for 10 minutes or until cake springs back when lightly touched. Cool in pans on wire racks 10 minutes. Remove cakes from pans, lifting each from pan with foil, and let cool completely on a flat surface.

Beat cream cheese and butter until fluffy. Gradually add confectioners (10-X) sugar, beating at low speed until blended; add vanilla, beating until blended.

Spread 1-1/2 cups frosting on top of 1 cake layer; cut frosted cake layer into 3 (5" wide) strips, creating 3 (10" x 5") layers. Repeat procedure with remaining cake layer. Stack the six layers, frosting sides up. Spread top & sides with one-third of remaining frosting (the coating will be very thin); chill 15 minutes or until frosting is firm Spread top & sides with remaining frosting. Chill at least 1 hour before serving.

Serves 12-15.

Chocolate Chunk Pecan Pie

I made 5 of these a while back & they were a big hit at one of the dinners at our church. I'm still getting asked for the recipe.

Ingredients:
3 eggs
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup pecan halves, coarsely chopped
3/4 cup Nestle Toll House Semi-Sweet Chocolate CHUNKS (not chips)
1 unbaked deep-dish pastry pie shell (9 inches)*

Combine eggs, corn syrup, sugar, butter & vanilla in a medium bowl with a wire whisk. Stir in pecans. Sprinkle chunks over bottom of crust. Pour pecan mixture into pastry shell.

Bake at 350 degrees for 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours; refrigerate until serving time.

*If using frozen pie shell, use deep0-dish style. Do not thaw. Bake on baking sheet.

Serves 8.
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