Christmas Treats

Ebony, Dec, 1998 by Charlotte Lyons

Yields about 64 squares

GLAZE

Mix 1/2 cup powdered sugar and 1 tablespoon lemon juice until smooth.

Zucchini Bread

4 cups coarsely shredded zucchini
3 cups all-purpose flour
2 1/2 cups sugar
1 1/4 cups vegetable oil
4 eggs, beaten
4 teaspoons vanilla
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 teaspoon ground cloves
1/2 teaspoon baking powder
1 cup chopped nuts

Heat oven to 325 degrees Generously grease bottoms only of 2 baking pans, 9x5x3 inches. Beat all ingredients on low speed for 1 minute, scraping bowl constantly. Beat on medium speed for 1 minute. Pour into pans. Bake until wooden toothpick inserted into center comes out clean, about 1 hour. Cool for 10 minutes; remove from pans. Cool completely before slicing.

Yields 2 loaves

Eggnog Bread Pudding

2 tablespoons butter or margarine
6 cups French bread, crust trimmed,
  broken into chunks
2 cups milk
3 eggs
2 egg yolks
1 1/2 cups whipping cream or
  Half and Half
1 cup sugar
2 tablespoons bourbon
2 tablespoons dark rum
1 tablespoon brandy
1 cup seedless golden raisins
Ground nutmeg

Spread butter in 9x13-inch oven-proof glass baking dish. Place bread in large bowl. Pour milk over; let soak until liquid is absorbed, about 1 hour. Heat oven to 350 degrees. Using electric mixer, beat eggs, yolks, cream, sugar, bourbon, rum and brandy in medium bowl until smooth and thick. Pour egg mixture over bread. Add raisins and stir until combined. Spread mixture evenly in prepared dish. Sprinkle with nutmeg. Place dish in larger baking pan. Add water to pan to two-thirds of the way up the side of the dish. Bake until knife inserted into center comes out clean, about 1 hour. Serve hot with sweetened whipped cream.

Yields 10 servings

Holiday Chocolate Cake

1 18.5-ounce package chocolate
cake mix
1 3/4 cups ricotta cheese
1/4 cup sugar
3 tablespoons orange-flavored
  liqueur or orange juice concentrate,
  undiluted
1/4 cup red or green cherries
  (or both), coarsely chopped
1/3 cup semisweet chocolate mini
  chips
Chocolate Whipped Cream Frosting

Prepare chocolate cake as directed on package for layer cake. Cool cake completely on wire racks. To make Ricotta Cheese Filling, combine ricotta cheese, sugar and liqueur in small bowl; beat until smooth. Fold in candied fruit and chocolate chips. Slice cake layers in half, horizontally. Place bottom slice on serving plate; top with 1/3 of Ricotta Cheese Filling. Alternate cake layers and filling, ending with cake on top. Frost with Chocolate Whipped Cream Frosting. Store in the refrigerator.

Yields 1 cake

CHOCOLATE WHIPPED CREAM FROSTING

1/3 cup confectioners' sugar
2 tablespoons unsweetened cocoa
1 cup cold, heavy cream
1 teaspoon vanilla

Combine confectioners' sugar and cocoa in a small mixing bowl. Add cream and vanilla; beat until stiff.