Classic Desserts That Combine Christmases Past and Present

  (Family Features) If holiday gatherings have started to feel more overwhelming than celebratory, it’s time to go back to the basics with seasonal desserts that are easy yet elegant. Wow your crowd this year with a mouthwatering Hummingbird Cake or Coconut Cake that call to mind holidays past without requiring hours spent in the kitchen (like grandma used to do). Or for a classic take on an old favorite, these Christmas Cinnamon Cookies can even let the kiddos get involved – just make the dough then have your little helpers use their favorite cookie cutters to make festive shapes before the oven does the rest of the work. Find these recipes and more from “Cookin’ Savvy” at Culinary.net. Hummingbird Cake Recipe courtesy of “Cookin’ Savvy” 1 spice cake mix 1 cup sugar 1 cup banana cream Greek yogurt 3 eggs 1 cup crushed pineapple 1 cup crushed pecans 1 cup all-purpose flour 2 tablespoons melted butter Frosting: 1 stick butter, softened 1 package (8 ounces) cream cheese, softened 1/4 cup heavy whipping cream 5 cups powdered sugar 1 package pecans (optional) Heat oven to 350 F. In mixing bowl, mix spice mix and sugar. Blend in yogurt, eggs and pineapple. In separate bowl, mix pecans, flour and butter then add to cake mixture. Grease two 8-inch cake pans with butter. Pour half the mixture into each pan then bake 45 minutes. Cool on rack before icing. To make frosting: In mixing bowl, mix butter, cream cheese and heavy whipping cream. Slowly blend in powdered sugar. Ice cake then decorate with pecans, if desired. Coconut Cake Recipe courtesy of “Cookin’ Savvy” 1 vanilla or white cake mix 1 cup all-purpose flour 1 cup sugar 1 cup coconut Greek yogurt 1 cup milk 2 tablespoons melted butter 3 eggs Frosting: 1 stick butter, softened 1 package (8 ounces) cream cheese, softened 1/4 cup heavy whipping cream 5 cups powered sugar 2-4 cups shredded coconut Heat oven to 350 F. In mixing bowl, mix cake mix, flour and sugar. Blend in yogurt, milk, butter and eggs. Grease two 8-inch cake pans with butter. Pour half the mixture into each pan and bake 45 minutes. Cool on rack before icing. To make frosting: In mixing bowl, mix butter, cream cheese and heavy whipping cream. Slowly blend in powdered sugar. Ice cake then pat shredded coconut gently into icing. Christmas Cinnamon Cookies Recipe courtesy of “Cookin’ Savvy” 1 2/3 cups self-rising flour 2 1/2 teaspoons cinnamon 1/4 teaspoon ginger 1/8 teaspoon cloves 1/2 cup sugar 1/2 cup brown sugar 1 egg 2 tablespoons water (optional) 1 cup powered sugar (optional) In mixing bowl, combine flour, cinnamon, ginger, cloves, sugar, brown sugar and egg to make dough. If dough is too dry to form into ball, add water. Form into log and wrap in parchment paper. Refrigerate 1 hour. Heat oven to 350 F. Roll dough out and cut into shapes with cookie cutters. Place on cookie sheet covered in parchment paper and bake 8-10 minutes. Let cool on rack then dust with powdered sugar, if desired.