Bring home Woodloch’s holiday sweet tooth!


Nothing compares to the magic of Christmas day. Coming down the stairs on Christmas morning with presents under the tree from Santa, wood sizzling on the fireplace, snowflakes in the air, no cars on the road and a sensation as if the world stopped turning. Everything you need lies within the walls of your home – family, laughter, new treasures, holiday sweets and the day’s feast cooking in the kitchen.

Diets are shattered ironically as the world prepares itself for a new year. Let’s be honest, the chocolate truffles from your stocking become breakfast, lunch and dinner! Snuggled up on the couch with a steaming mug of hot cocoa in one hand and your peppermint dessert in the other is how you’ll spend most of the day because grandma’s peppermint pie just simply can’t go to waste!

Allow us to contribute to your holiday sweet tooth. On this very Christmas we want to share some of our favorite recipes with you and your family! Bring a little Woodloch to your home! Our ol’ “Taste of Tradition” cookbook is cracked open and ready for use!


Butter Cream Icing
1 lb. Dominos 10-x powdered sugar
½ cup butter or margarine, softened
1 tsp. vanilla extract
3 tbs. milk
In large bowl beat together sugar, butter, vanilla and milk until smooth. If necessary, add more milk until frosting is desired spreading consistency. Spread before icing hardens.



Chocolate Java
2 lbs. chocolate chips
3 cups cream
¼ lb. butter
1 tbs/ instant coffee
Whipped cream
Melt all ingredients together. Serve in a dessert cup. Top with whipped cream and serve.



Mud Pie
1 qt. coffee ice cream, softened
1 cup hot fudge topping
Whipped cream
Toasted Almonds
Carefully spread ice cream into pie crust (recipe below). Cover with fudge topping and freeze. Serve frozen with whipped cream and sliced toasted almonds.



Rum Cream Pie
2 9” beaked pie shells (cooled) OR
2 10” baked pie shells (cooked)
2/3 cup sugar
8 eggs – sepeerate while & yolks
½ cup dark rum
2 envelopes Knox gelatin
¼ cup cold water
1 qt. heavy cream
1 dash vanilla
½ cup superfine sugar
Separate eggs. Beat whites with 1/3 cup sugar until it peaks (meringue). Chill. Beat 1 qt heavy cream with 1/3 superfine sugar and dash vanilla until peaks (whipped cream). Chill. Put 1.2 cup rum and 1.2 cup water in bowl. Mix in 2 packets of gelatin. Stir over double boiler until it dissolves. . In separate bowl beat egg yolks and 1/3 cup sugar over until it starts to thicken and turns a lemon color. Remove from heat Add egg yolk mixture, stirring constantly over cracked ice; this will start to thicken. Fold ¼ of meringue mixture into rum mixture then fold rum mixture into the rest of the meringue. Fold ¼ whipped cream into rum/meringue mixture then fold back into remaining whipped cream (this sounds complicated but it really isn’t). Ladle into pie shells and decorate with toasted coconut and chopped macadamia nuts; dust with cinnamon.



Snicker Cheesecake
Make a batch brownies and cook them until chewy, ¾” thick on a small sheet-pan. Let cool and cut into ¾” x ¾” squares. Set 1 or 2 brownies aside for topping (Part 5).
Crust: 1 ½ cup finely ground walnuts
2 cup finely crushed graham crackers
6 tbs. melted butter
Combine walnuts, graham crackers and butter. Press compactly onto bottom and sides of springsform pan.
2 lbs. cream cheese, room temperature
4 eggs
1 ¼ cup sugar
1 tbs. lemon juice
2 tsp vanilla

Beat cream cheese in large bowl with mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust.
Brownie Layer:
Push 16 brownie squares into filling. Then back cheesecake at 350 degrees in a water bath for 1 hour and 10 minutes until top is golden brown. Pull out and cool overnight. Then take out a springform pan.
½ cup fudge, heated so it runs
½ cup Carmel, heated so it runs
2 Snicker bars, cut in small chunks
Brownie Chunks

Put on top: Brownie chunks first, then put on Snicker bar chunks and then drizzle fudge and caramel on top.



Woodloch Pines Streusel Cake
Streusel Crumbs:
4 oz. butter
½ tsp. salt
1 2/3 cup granulated sugar
4 tsp. cinnamon powder
½ shortening
½ cup brown sugar
1/3 tsp. vanilla
5 ½ cup flour
Mix all ingredients together (except flour) until creamy. Add 5 ½ cups of flour & mix again. Mixture will become crumbly.
1 2/3 cup sugar
6 oz. butter
½ tsp. salt
5 lg. eggs
1 1/3 cup milk
Vanilla to taste
3 ½ cup cake flour
1 tbs. baking powder
½ cup hard apples, diced (if canned, drained)
Place butter and sugar in a bowl and beat until creamy. Add in eggs, vanilla and milk and mix. Then add remaining ingredients and continue mixing until smooth. And half of the batter to your 9” x 13” cake pan. Sprinkle light with crumbs. Using a measuring cup, pour remaining batter over the crumbs! Sprinkle with apples and top with additional crumbs filling no more than half way. Top cake with more streusel crumbs before baking. Place in oven at 375 degrees and bake for 35 minutes. After baking let cool before cutting into 2-inch squares and serving.