Healthy Holiday Sweet Endings... *Grandma's Cranberry Orange Cake* Original Recipe Yield 1 - 10 inch Bundt Cake Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup Xylitol (birch sugar) 1/3 cup orange juice 2 eggs 1 cup buttermilk 2 tablespoons cranberry 3/4 cup light Olive oil 1 cup chopped dates 1 cup fresh cranberries 2 tablespoons grated orange zest 1 cup orange juice 3/4 cup Xylitol (birch sugar) Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside. In a large bowl, mix together 1 cup of Xylitol sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and Olive oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes. Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of Xylitol sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baser or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened. ********** *Southern Sweet Potato or Pumpkin Pie* “For Sweet People!” 2 1/2 cup. mashed Sweet Potatoes 3 tbsp. melted butter 3/4 cup Xylitol (Birch sugar) 1-tablespoon Molasses 1 teaspoon. cinnamon 1/2 teaspoon. salt 2 eggs, separated 1 3/4 cup. Milk ¼ teaspoon Nutmeg (for Sweet Potato/Ginger for Pumpkin) 3 tablespoon. Xylitol (birch sugar or Agave 1 teaspoon. Real vanilla extract Directions Combine potatoes, butter, molasses, Xylitol sugar, cinnamon, nutmeg/ginger, salt, egg and milk. Pour into unbaked pie shell. Bake in hot oven (450 degrees) for 10 minutes. Reduce oven temperature to 350 degrees and bake 40 to 45 minutes longer. Topping: Whipped Cream (optional) *EC’s NY Style Cheesecake* With Fresh Cranberry Topping Serves twelve to sixteen. Yields one 9-inch cheesecake Ingredients For the graham cracker crust: 5-3/4 oz. finely ground graham cracker crumbs (about 10 cracker rectangles ground to yield 1- 1/2 packed cups) 1/4 cup Xylitol sugar 2-1/2 oz. (5 Tbs.) unsalted real butter, melted; plus 1 teaspoon melted butter for the pan For the cheesecake: 4 8-oz. packages cream cheese, at room temperature 1-1/3 cups Xylitol sugar 1 Tbs. all-purpose flour 4 large eggs, at room temperature 3/4 cup sour cream, at room temperature 2 Tbs. fresh lemon juice 1 tsp. pure vanilla extract Classic Old Fashion Fresh Cranberry- Topping Set out the ingredients: At least 4 hours before you begin, set the cream cheese, eggs, and sour cream on your kitchen counter because it’s essential that the ingredients be at room temperature before you mix the batter. Make the crust: Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs and xylitol sugar. Stir in the 5 Tbs. melted butter until the crumbs are evenly moistened. Dump the crumbs into a 9-inch spring-form pan that’s about 2-1/2 inches deep and press them firmly into the bottom and about halfway up the sides. Bake until the crust is fragrant and warm to the touch, 5 to 7 min.; it’s fine if the crust starts to look golden, but it shouldn’t brown too much. Let the pan cool on a rack while you prepare the cheesecake batter. Make the cheesecake batter: With a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar at medium-low speed until the mixture is smooth and somewhat fluffy, about 2 min. Scrape the bowl. On low speed, beat in the flour. One at a time, beat in the eggs on low speed, mixing the batter for only 15 to 20 seconds after each egg is added, just until it’s incorporated, and scraping the bowl each time. Don’t over beat. Add the sour cream, lemon juice, and vanilla. Beat at low speed until well combined, about 30 seconds. The batter should be smooth and have the consistency of a thick milkshake. Bake the cake in a water bath: Wrap the outside of the pan tightly with two sheets of extra-wide (18-inch) heavy-duty aluminum foil to make the pan waterproof. Brush the inside rim of the pan with a light coating of the remaining 1 tsp. melted butter, taking care not to disturb the crust. EC’s NY Cheesecake (continued)… Let the cake cool: Remove the cheesecake pan from the water bath, remove the foil wrapping (you may need an extra set of hands for this), and set the pan on a wire rack. Run a thin-bladed knife around the inside rim of the pan to free the cheesecake from the sides of the pan. Let the cake cool on the rack until barely warm. Refrigerate uncovered for at least 8 hours or overnight. The cheesecake will firm up during chilling. Serve the cheesecake: Run a thin-bladed knife around the inside rim of the pan again—taking care not to disturb the crust—to loosen the chilled cheesecake. Unclasp and remove the side of the spring-form pan, and then use a wide spatula to transfer the cake to a serving plate. Right before serving, use a slotted spoon to scoop the cranberries out of the syrup and let them drain briefly before spooning them onto the top of the cake. (Save the leftover syrup for pouring onto vanilla ice cream or mixing with seltzer to make cranberry spritzers.) Before slicing, rinse a long, thin-bladed knife under hot water. Wipe the blade between slices and rinse it under hot water again as needed. Wrapped and refrigerated, the topped cheesecake will keep for a week. ********* *Family Holiday Happy Punch* * 2 cup pre-rozen (frozen strawberries, thawed * 1 Lemon thinly sliced * Juice of 1 lime * 1 Jug Cranberry * 1 Jug Orange Juice * 1 Jug Pineapple Juice * 1 Jug Apple Cider * 1 750-ml bottle dry Champagne Directions Combine strawberries, lime Juice, and lime juice in blender. Pour fruit mixture over block of ice in punch bowl. Add Champagne just before serving. Garnish with whole strawberries & lemon slices, if desired. Happy Holidays to you all and your families! *Please check out our Elegant Expressions on healthy Facts and Tips for you & your families! (click here) |
Grandma Catherine's Thanksgiving Favorites
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