Holiday Recipes

Holiday Recipes

December 13, 2022

Black Forest Sheet Cake

Rich (but easy to make) chocolate sheet cake topped with loads of sweet cherries, whipped cream, and shaved chocolate.


Chocolate Sheet Cake:

  • 2 cups of all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1 cup boiling water
  • 24 ounces frozen cherries, thawed
  • 1/2 cup sugar
  • 1 teaspoon bourbon (opt.)

Whipping Cream:

  • 2 cups whipping cream
  • 1 teaspoon vanilla
  • 2 tablespoons sugar
  • Shaved chocolate, garnish


1. Preheat oven to 350 degrees. In a small saucepan, melt butter over medium-low heat. Stir in cocoa powder. When butter is melted, stir in boiling water and let bubble for a few minutes.

2. In a large bowl, whisk together flour, sugar, and salt. In a separate smaller bowl, whisk together buttermilk, eggs, vanilla and baking soda. 

3. Pour chocolate mixture into flour mixture and whisk together. Then stir in the buttermilk and eggs mixture. Mix until batter is smooth and then pour into a 12×12 or similar sized sheet pan.

4. Bake sheet cake at 350 degrees for 20 minutes until a tester comes out clean from the center. If you use a different sized baking sheet, your baking time might change.

5. Meanwhile, combine cherries, sugar, and bourbon in a pot over low heat. Once sugar is dissolved and cherries are steaming, remove from heat and let cool.

6. When cake is done, spoon cherry mixture over the top of the cake. Let the cake cool to room temperature before adding whipped cream.

7. Whisk together whipped cream with vanilla and sugar and spread evenly over cooled chocolate cake. Garnish with shaved chocolate.


Mini Chocolate Cherry Tarts


Pastry Crust:

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1/2 cup butter or margarine
  • 1 tablespoon water
  • Cherry or raspberry pastry filling

Cream Cheese Mixture:

  • 2 (8 oz.) packages cream cheese, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla


1.Preheat oven to 350 degrees. Spray Petite Heart Pan with vegetable pan spray.

2. In a small bowl combine flour, sugar, and cocoa. Cut in margarine or butter until pieces are the size of small peas. Sprinkle with water, tossing until moistened.

3. Form into 1" diameter log. Divide pastry into 40 balls. Press into Petite Heart Pan, making an even shell. Fill with cream cheese mixture (see next step).

4. Beat cream cheese until light and creamy, gradually add sugar; mix well. Add eggs one at a time, mixing well after each addition. Stir in vanilla. 

5. Bake in 350 degree oven for 10-15 minutes or until cheese filling is firm but not browned. Remove from pans; cool completely. Top each with teaspoon of pastry filling.

Lemon Bars


  • 1 cup all-purpose flour
  • 1/4 cup sifted powdered sugar
  • 1/2 cup butter
  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon shredded lemon peel
  • 3 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder


1. Sir together 1 cup flour and 1/4 cup powdered sugar; cut in butter till mixture clings together.

2. Pat into un-greased 8x8x2 inch baking pan. Bake at 350 degrees for 10-12 minutes.

3. In mixer bowl, beat eggs; add sugar, lemon peel and juice. Beat till slightly thick and smooth. Stir together 2 tablespoons flour and baking powder; add to egg mixture. Blend just till all is moistened; pour over baked layer.

4. Bake at 350 degrees for 20-25 minutes. Sift powdered sugar over top. Cool; cut into bars. Makes 20