Hello Recipe Club,

Here is something you may never have thought about when you hear the Christmas Caroling outside of your house. Somewhere these people gathered and had food and drink before performing their caroling mission. Today's recipes come from the sweet side of the buffet...

Caroling Party  Dessert Table

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Sour Cream Lemon Pound Cake

Ingredients:

3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 teaspoon lemon extract
1 cup sour cream

Preparation:

Preheat oven to 325 degrees F. Grease a large tube or Bundt pan, dust with cake flour, tap out excess.

Sift flour, baking soda and salt into a medium bowl. Set aside. With mixer, cream butter in large bowl on medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs, one at a time, beating just until combined after each. Mix in lemon juice and peel.

Using a rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 1/2 hr. Let cake cool on rack 15 minutes. Cut around cake in pan, turn out. Carefully turn cake right side up on rack and cool completely. Can be prepared 2 days ahead. Wrap in foil and store at room temperature.

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Chocolate-Raspberry Truffle Cheesecake

Ingredients:

Crust:
2 1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
1/2 cup sugar

Cheesecake:
8 ounce package semisweet chocolate squares, cut into 1/2 inch cubes
1/4 cup hot strong coffee
3 8 ounce packages cream cheese, cut into 1 inch cubes
8 ounce carton sour cream
1 cup sugar, divided
2 eggs
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup Chambord or other raspberry flavored liqueur

Garnish:
whipped cream
fresh mint sprigs

Raspberry Sauce:
10 ounce package frozen raspberries, thawed
2 teaspoons cornstarch

Preparation:

Cheesecake:

Combine wafer crumbs, butter and 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up sides of a 9 inch springform pan. Set aside.

Position knife blade in food processor bowl, add chocolate cubes and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. 

Add cream cheese cubes and next 6 ingredients and process until mixture is smooth, stopping once to scrape down sides of processor bowl.

Pour mixture into prepared crust and bake at 350 degrees F. for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. 

Place each serving on a pool of Raspberry Sauce. Garnish, if desired, with whipped cream and mint.

Raspberry Sauce:

Drain raspberries, reserving juice. Put raspberries through a food mill and discard seeds. Combine raspberry juice, purée and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Makes 3/4 cup.

Source: Southern Living

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Pumpkin Tiramisu

Double this recipe if you are using a large trifle bowl.

Makes 8 generous servings

Ingredients:

1 package authentic Italian ladyfingers (they're hard, not soft)
2 tablespoons either Frangelico liqueur, rum or orange juice
8 ounces Mascarpone cheese
1/2 cup pumpkin purée
1 teaspoon cinnamon
1/2 to 1 teaspoon freshly ground nutmeg (to taste)
1 1/2 cups powdered sugar or to taste
1 teaspoon pure vanilla extract or orange extract
2 1/2 cups heavy cream, whipped and chilled
crystallized ginger

Preparation:

Arrange ladyfingers on the bottom of a 9 inch square pan. Pour liqueur over ladyfingers. Mix Mascarpone with the pumpkin, spices, sugar and extract. Fold in 1 1/2 cups of the whipped cream. Pour mixture over lady fingers.

If using a large trifle bowl, you can layer the ladyfingers and cream mixture. Just make sure you sprinkle lady fingers with liquid, either juice or liqueur, before covering with the cream mixture.

Gently spread remaining whipped cream on top of mixture. Sprinkle decoratively with additional cinnamon and crystallized ginger. Cover and chill at least two hours or overnight.