Pumpkin Cheese Cake
3/4 cup – graham cracker crumbs
1/2 cup – ground pecans
2 tbsp – white sugar
2 tbsp – brown sugar
1/4 cup – butter
3/4 cup – white sugar
3/4 cup – canned pumpkin
3 – egg yolks
1 1/2 tsp – ground cinnamon
1/2 tsp – ground mace
1/2 tsp – ground ginger
1/4 tsp – salt
3 (8 ounce) packages – cream cheese
3/8 cup – white sugar
1 – egg
1 – egg yolk
2 tbsp – whipping cream
1 tbsp – cornstarch
1/2 tsp – vanilla extract
1/2 tsp – lemon extract
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
- Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
- Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well.
- Add the whole egg, remaining egg yolk and the whipping cream, beating well.
- Add cornstarch and vanilla and lemon flavorings, beat batter until smooth.
- Add pumpkin mixture and mix well. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake.
- Centre may be soft but it will firm up when chilled.
- Let cheesecake cool on a wire rack, then refrigerate.
1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine (at room temperature)
4 large egg whites
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (see recipe below)
Total Fat 10g
Saturated Fat 4g
Although often confused with fruitcake, this classic Christmas dessert tastes more like a rich, dense spice cake. This version uses butter instead of the traditional suet and can be made with your choice of candied fruit, currants, or raisins.
Preparation time: 25 minutes.
Cooking time: 2 hours.
Standing time: 10 minutes.
Lightly grease a 1 1/2 quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.
In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.
Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.
Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean.
Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding–it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through.)
Brandied Cider Sauce:
In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine. Makes about 3/4 cup.
A lovely creamy drink similar to egg-nog. Rum flavors this wonderful holiday drink.
6 cups milk
1 1/2 cups sugar
8 egg yolks
1/3 cup blanched almonds
1/2 cinnamon stick
1/2 cup to 1 cup premium rum
Simmer milk and sugar until mixture is hot, but not burning. Process the almonds in a food processer until a paste forms. Whisk the paste into the milk mixture and let it cool.
Beat the egg yolks until creamy, and slowly add in the milk mixture a little at a time, continually mixing slowly.
Mix in the rum and serve chilled.
Almond Butter Christmas Cake
- 3 cup – Cake Flour (sifted)
- 3 tsp – Baking Powder
- ½ tsp – Salt
- ¾ cup – Butter or shortening
- 1 ½ cup – Sugar
- 3 – Eggs
- ½ cup – Almonds (finely chopped)
- ½ cup – Raisins (finely cut)
- 1 cup – Milk
- 1 tsp – Vanilla
- Lemon Butter Frosting
- Things to decorate with
- Sift flour once.
- Add baking powder and salt to it and sift together thrice.
- Cream butter thoroughly while adding sugar gradually until light and fluffy.
- Add eggs, one at a time, beating thoroughly.
- Add nuts and raisins and beat well.
- Add flour, alternately with small amount of milk, beating after each addition until smooth.
- Add vanilla.
- Bake in two greased 9-inch layer pans at 375 oF for 25 minutes.
- Spread frosting between layers and on top and sides of cake.
- Decorate top of cake with wreath of holly, maraschino cherries or red cinnamon candies can be used as berries and slices of angelica or citron can be used as leaves and stems.
- Alternatively, decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias
Black Walnut Christmas Cake
- ½ cup – Butter
- 4 – Eggs (separated)
- 2 cup – Flour (sifted)
- ¾ tsp – Salt
- 1 cup – Sugar
- 1 tsp – Vanilla
- 2 tsp – Baking powder
- ½ cup – Milk
- 1 cup – Black walnuts (finely chopped)
- Cream butter and sugar until light and fluffy.
- Beat in egg yolks all at once.
- Add vanilla.
- Sift dry ingredients together.
- Set aside 1 cup of the dry ingredients.
- Add the remaining flour mixture and the milk in small portions, alternately, mixing well with each addition, starting and ending with an addition of the dry ingredients.
- Mix together, the reserved flour and the nuts, and stir into the batter, mixing just until blended.
- Beat the egg whites until stiff, but not dry.
- Fold them into the batter.
- Bake in a 9″x5″ greased and floured loaf pan or 3 quart mold at 350 oF for about one hour.
- Frost with your favorite icing.
Carrot Cup Cakes
3/4 cups – whole wheat pastry flour
1/2 cup – all purpose flour
1/4 tsp – salt
1/4 tsp – all spice
1 tsp – Baking soda
1/2 tsp – cinnamon
1/2 cup – Carrot juice
1/4 cup – vegetable oil
1/4 cup – brown sugar
1/2 cup – demerara sugar ( use brown sugar instead in case of non availability )
1/2 cup – applesauce
1/2 tsp – vanilla
1 to 1/2 cup – grated carrots
1/3 cups – finely chopped walnuts
1/4 cup – dry coconut
For the Mascarpone Frosting:
1/4 cup – unsalted butter at room temperature
1/2 cup – mascarpone
1/2 cup – confectioner sugar
1/2 tsp – vanilla
1/2 tsp – lemon zest
- Sift together all the dry ingredients.
- Mix applesauce,vanilla,oil,coconut,applesauce,carrot juice along with carrots and mix well.
- Now add both wet and dry ingredients together and stir in walnuts.
- In a lined muffin pan, divide the dough into the cups. This recipe makes approx 10-12 cupcakes.
- Bake for 20-25min until a skewer comes out clean when inserted in the middle. Cool it in a rack.
To make Frosting:
- Add the butter and cheese together and whisk it until it is smooth.
- Add the sugar,vanilla and zest and whisk somemore.
- Now top it on the cupcakes and serve.