2 cups apple sauce
1 cup apple cider
1 cup orange juice
2 tablespoons Vermont maple syrup
1/2 teaspoons nutmeg
1/2 teaspoons cinnamon
Combine all ingredients in a blender and blend until smooth. Pour into glasses
and serve.
Want to share with us your baby's lovely birthday cake. Please send us 2-3 photographs of the cake and also your baby enjoying the birthday cake. It will be published in our Birthday Cakes Blog
1 1/2 c Soft Coconut Macaroons*
3/4 c Sugar
1/2 c Whipping cream
2 tb Sweet Sherry
10 oz Red Raspberry Preserves
1 x Toasted Slivered Almonds
24 oz Cream Cheese, Softened
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Whipping Cream, Whipped
* Soft coconut macroon cookies
crumbs.Press crumbs onto bottom of greased 9-inch springform
pan. Bake at 325 degrees F., 15 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric
mixture until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in sour cream,
whipping cream, sherry and vanilla; pour over crust.
Bake at 325 degrees F., 1 hour and 10 minutes. Loosen
cake from rim of pan; cool befroe removing rim of pan.
Chill. Heat preserves in saucepan over low heat until
melted. Strain to remove seeds. Spoon over cheesecake,
spreading to edges. Dollop with
whipped cream; top with almonds.
