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
INGREDIENTS:
1 cup almonds
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
DIRECTIONS:
Butter a 9x13 inch pan and set aside.
Preheat oven to 300 degrees F (150 degrees C). Arrange
almonds on a cookie sheet and place in oven to toast.
Stir frequently. Do not burn. Remove from oven and
set aside.
In a heavy saucepan, combine sugar, butter, milk, pumpkin,
and spice; bring to a boil, stirring constantly. Continue
boiling over medium heat until mixture reaches 234
degrees F (118 degrees C) on a candy thermometer, about
10 minutes.
Remove from heat. Stir in butterscotch chips. When
chips are melted, add marshmallow cream, nuts, and
vanilla. Mix until well blended.
Immediately pour butterscotch mixture into prepared
pan. Spread evenly. Cool at room temperture. Cut into
squares, and store in the refrigerator in an air-tight
container.
