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 Vanilla wafers, crushed
1/4 c Sugar
6 tb Butter; melted
Filling:
1/2 c Whipping cream 1 pk Vanilla powder 1 1/2
lb Cream cheese; room temp. 1 c Sugar 1 pn Salt
4 lg Eggs
Topping:
12 oz Fresh or frozen cranberries 3/4 c Sugar 1/2
c Cranberry juice concentrate 1/4 c Water Preheat
oven to 350 F.
Crust:
Wrap the bottom and outsides of 9-inch springform pan
with aluminum foil. Lightly butter inside of pan
and set aside. Combine cookie crumbs, sugar and butter.
Press mixture onto bottom and halfway up sides of
prepared springform pan. Bake for 10 minutes on center
rack of preheated oven. Set aside, but do not turn
off oven.
Filling
Using electric mixer, blend together all ingredients.
Add eggs and mix just until well-combined.
Pour filling into prepared crust.
Bake until center is just set, about 50 minutes. Refrigerate
cake immediately, and leave until thoroughly chilled
(at least 6 hours or overnight).
Topping:
Combine all ingredients in heavy medium saucepan. Stir
over medium heat until sugar is dissolved.
Bring to a boil and continue cooking for 3 minutes.
Strain mixture through a sieve set over a lage bowl,
pressing firmly with the back of a spoon to force as
much of the liquid through sieve as possible. Spoon
warm topping evenly over cold cake. Refrigerate until
topping is set, at least 2
hours. (Can be prepared 1 day before serving. Store
covered in refrigerator.)
To serve, pipe rosettes of whipped cream around edges
of cake. Garnish with whole cranberries.
