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The Best Holiday Dessert Recipes from the APM Family

The holidays are all about festivities, food, and family. We’re thankful every day for our extended APM family, which includes our clients. 

We hope the holiday season has been full of the 3Fs, with a healthy dose of fun thrown in.  

In the spirit of the holidays, APM asked its employees to share their favorite holiday family recipes. These were turned into an APM family cookbook, and we’d love to share a little slice of that with you now. 

best holliday dessert recipes



  • 16 oz French bread cut into 1-inch cubes (brioche—my favorite—and challah bread are great substitutes for French bread)
  • 4 eggs
  • 1 cup almond milk or regular milk
  • 1 tsp vanilla extract
  • 1 Tbsp granulated sugar
  • 3/4 tsp ground cinnamon
  • 5 cups frozen berries (raspberry, blackberry, blueberry, strawberry blend or your choice)
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon (feel free to add more)
  • 1 Tbsp cornstarch
  • 1 Tbsp granulated sugar


Preheat oven to 350F.

Spray a 9x13-inch baking dish with cooking spray. Set aside. Place bread cubes in a large bowl. In a medium bowl, combine eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon, and whisk together until blended.

Pour egg mixture over the top of the bread cubes, stirring to coat. Let sit for 5 to 10 minutes, stirring occasionally.

In a medium bowl, combine frozen berries, 1/2 cup of sugar (or less, use your judgment), cinnamon, and cornstarch. Stir to combine. Pour berries into the prepared baking dish. Spoon bread over the top. Sprinkle with 1 tablespoon of sugar. Bake for 35 to 45 minutes or until bubbling and golden brown. Sprinkle with powdered sugar and top with fresh berries, whipped cream, or maple syrup if desired.

Heather, Integration Specialist

Grandma’s K-Bars


  • 2/3 cup sugar
  • 2/3 cup dark Karo corn syrup
  • 1 tsp Vanilla
  • 3/4 cup chunky peanut butter
  • 4 1/2 cups Special K cereal
  • 1 small package semi-sweet chocolate chips
  • 1 small package butterscotch chips


In a large pot, bring sugar, Karo corn syrup, and vanilla to a boil and then remove from heat. Add peanut butter. Stir until smooth. Add Special K cereal. Mix well. Pat into a 9 x 13 buttered pan. Meanwhile in a double boiler, melt chocolate and butterscotch chips. When smooth, spread on cereal mixture in pan. Let cool for 1 hour and then cut into squares.

Ned Payant, President



  • 1 cup unsalted butter
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 egg
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups all-purpose flour


Preheat oven to 350 degrees. In your mixer, cream butter and sugar until smooth, at least 3 minutes. Beat in extracts and egg. 

In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients (the dough will be stiff). 

Wet your hands, and finish off kneading the dough by hand. DO NOT CHILL THE DOUGH. Instead, divide into workable batches (2–3 chunks), roll out onto a floured surface, and cut on the thicker side (¼ inch).

Bake at 350 for 6–8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. Decorate with icing of your choice. (I prefer royal icing for decorating!)

Submitted by: Shannon, Marketing Specialist



  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (or you can make your pie dough from scratch)
  • Whipped cream


Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into a pie shell, and bake in a preheated 425 degree oven for 15 minutes. Reduce temperature to 350; bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. 

Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Submitted by: Joann, Closing Specialist



Pumpkin bars (makes 36 bars):

  • 2 cups all-purpose flour (I use Gold Medal)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¾ cup sugar substitute (I use Lakanto Classic Monkfruit Sweetener)
  • ¼ tsp ground cloves
  • 1 cup unsweetened applesauce
  • 1 (15 oz.) can pumpkin
  • 4 eggs, lightly beaten 

Cream Cheese Swirl: 

  • 8 oz. light cream cheese, softened at room temperature
  • 2 tablespoons skim milk or unsweetened almond milk
  • ⅓ cup sugar or sugar substitute (I use Lakanto Classic Monkfruit Sweetener)
  • 1 egg 


Preheat oven to 350 degrees. Spray 10×15 or 18×13 cookie sheet with nonstick cooking spray. Set aside. 

In a large mixing bowl, combine flour, baking soda, powder, salt, cinnamon, sugar substitute, and cloves. Stir until combined. Add eggs, pumpkin, and unsweetened applesauce. Stir until well combined. Pour batter into a prepared baking pan. 

In a separate medium mixing bowl, combine softened cream cheese, skim milk, egg and sugar/sugar substitute. Whisk until nice and smooth. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature. 

Pour the cream cheese mixture over the pumpkin batter. Using a table knife, gently cut through the batter to make swirls with the cream cheese evenly through the batter. Bake for 25–30 minutes.

Submitted by: Alan, Insuring Specialist

Enjoy these yummy desserts—we know we did! And stay tuned for next week, when we’ll share even more recipes from our cookbook, including appetizers and sides!


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