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Publix Simple Meals

Holiday Desserts - Lemon Raspberry Pie, Spiced Nuts, Cherry Snowballs and Pumpkin Bread

Makes 10-36 Servings
Total Time:
Please see individual recipes below
Active Time:
please see individual recipes below

Cooking Sequence

Please see individual recipes below.

Lemon Raspberry Pie


2 (9-inch) frozen pie crusts

1 (12-oz) bag frozen raspberries

1/2 cup sugar, divided

1 teaspoon cornstarch

1 (14-oz) can sweetened condensed milk

Pinch of salt

3 drops yellow food coloring

1 cup lemon juice

1 (7-oz) can whipped cream

1 pint fresh raspberries

Fresh mint leaves


Total Time: 45 minutes (Makes 16 servings)

1. Let crusts stand 10-12 minutes to thaw. Preheat oven to 400°F. Pierce bottom and sides of piecrust with fork. Cook 10-12 minutes or until golden brown. Set aside to cool.

2. Place raspberries in 2-quart saucepan; heat on medium heat until completely thawed, stirring frequently. Stir in 1/4 cup sugar, then add cornstarch; heat until thickened, stirring continuously.

3. Pour raspberry mixture in piecrusts; place in refrigerator 10-12 minutes to chill.

4. Combine in medium bowl, condensed milk and 1/4 cup sugar; stir in salt, food coloring, and lemon juice.

5. Shake whipped cream container for 1 minute; dispense entire contents of can onto lemon mixture. Combine ingredients by turning one over the other with a spoon using a gentle cutting and smoothing motion (this is folding in). Mixture should be smooth and velvety. Divide evenly and pour over raspberry mixture in piecrusts. Chill pies 1 hour. Garnish with fresh raspberries and mint before serving.

Spiced Nuts


Butter-flavored cooking spray

1 egg white

2 tablespoons cold water

3 cups pecan halves

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon nutmeg

Waxed paper (or nonstick foil)


Total Time: 1 hour, 10 minutes (Makes 12 servings)

1. Preheat oven to 300°F. Coat baking sheet with cooking spray.

2. Place egg white in medium bowl; add water and beat slightly with fork. Stir in pecans.

3. Stir in remaining ingredients. Spread nuts in single layer on baking sheet; bake 30 minutes, stirring every 10 minutes.

4. Spread nuts on waxed paper, separating individual nuts, and let stand to cool (this will set the coating).

Cherry Snowballs



36 maraschino cherries (drained)

1 cup butter (2 sticks)

1/2 cup confectioners’ sugar

1/2 teaspoon salt

1 tablespoon water

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 cup quick-cooking oats


2 cups confectioners’ sugar

1/4 cup reduced-fat milk (use up to 1/3 cup)

2 cups flaked coconut


Total Time: 55 minutes (Makes 36 cookies)

1. Preheat oven to 375°F. Place in food processor bowl: butter (cut into 1-inch cubes), sugar, salt, water, and vanilla. Pulse 20-30 seconds to blend.

2. Add flour and oats (1/2 cup at a time), scraping sides down often.

3. Shape 1/2 tablespoon dough around each cherry, forming a ball. Place cookies 1 inch apart on baking sheet. (Use flour on hands to minimize sticking.) Bake 20-25 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

4. To make coating, combine in small bowl, sugar and enough milk to achieve a smooth dipping consistency. Dip each cookie, using 1 or 2 forks. Allow excess coating to drip off, then roll in coconut.

Pumpkin Bread


Cooking spray

2 cups all-purpose flour

2 cups sugar

2 (3-oz) boxes vanilla pudding mix (cook and serve variety)

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

5 eggs

1 1/4 cups vegetable oil

1 (15-oz) can pumpkin

1 cup dried sweetened cranberries, optional


Total Time: 1 hour (Makes 10 servings)

1. Preheat oven to 325°F. Coat loaf pans* with cooking spray. Combine in small bowl: flour, sugar, pudding mix, baking soda, cinnamon, and salt.

2. Beat eggs in large bowl. Add oil and pumpkin; beat until smooth. Gradually beat dry ingredients into pumpkin mixture. Gently fold in cranberries, if desired.

3. Transfer to greased loaf pans, filling about 3/4 full. If mini loaf pans are used, bake 35-40 minutes. If using the larger pans, bake 50-55 minutes or until a toothpick inserted into center comes out clean.

*Use 10-12 mini (4x2x2-inch) or 2 regular (8x4x2-inch) loaf pans

Aprons Advice

-- These recipes are a great collection of holiday desserts that are sure to please everyone for parties, holiday buffets, or even for sharing as homemade gifts.

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Lemon Raspberry Pie

Spiced Nuts

Cherry Snowballs

Pumpkin Bread

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