English Wassail (Warm Winter Citrus Punch)~ Family

  This wonderful warm winter drink has plenty of vitamin C.

It is served in our home throughout the month of December.

                              
Ingredients:
1 or 1 1/2 cups honey or sugar (depending on how sweet you want it)
5 cups of water
1 1/2 teaspoon whole cloves

5 sticks cinnamon
1/2 teaspoon ground nutmeg
2 (12 ounce) cans frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate

Method:
Mix sugar, water, cloves, cinnamon and nutmeg in a pot on stove. Boil 2 minutes. Let sit (covered) overnight.
On second day, strain and add defrosted orange juice, prepared as directed, with added water. Also add  defrosted frozen lemonade, prepared as directed, with added water. Let sit for 2 hours. Heat, don't boil. Serve. Store leftovers in refrigerator. Reheat by the cupful in microwave. Makes 23 cups.
Even though this makes lots, the recipe can be doubled.

Notes: 
I combine the syrup and juices in my crockpot and heat on low. When heated, I lower the heat to the "warm" setting. After serving, I let the wassail cool and then store in glass or plastic bottles or pitchers with lids. 

Brewing English Breakfast tea in a cup of wassail.

Sometimes, for an added "pick me up," I add a teabag to my hot cup of Wassail . Sometimes, on a chilly evening, people like to add a dash of Gran Marnier, Rum or Whiskey to their mug of wassail, but it really is great just as is.

Low Carb Rich & Healthy Triple Chocolate Cake (Gluten Free)

This Decadent (but guilt free) KETO Friendly 
Chocolate Cake has 3 layers of rich chocolate goodness!

Cake Ingredients:
1 cup coconut flour
1 cup unsweetened dark cocoa powder
1 1/2 cups Lakanto Baking or Classic Monkfruit sweetener**
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup coconut oil
8 eggs, beaten
2 teaspoons vanilla extract
3 cups shredded zucchini

Frosting Ingredients:
1 cup (2 sticks) butter, at room temperature
1 cup Lakanto powdered sweetener
2/3 cup unsweetened dark cocoa powder
4 tablespoons unsweetened almond milk 
2 teaspoons vanilla extract
20 drops chocolate liquid Monkfruit sweetener (optional)
3/4 cup sugar free dark chocolate chips (optional) 

Method:
Preheat oven to 350*. Lightly grease a 9 x 13 inch baking pan. Stir together the coconut flour, cocoa, monkfruit sweetener, baking soda, baking powder and sea salt in a large bowl. 
Add the eggs, oil and vanilla. Mix until well blended. Stir in the zucchini. Pour and spread evenly in the prepared pan. Bake for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely on a cooling rack. 

Once the cake has cooled, cream the butter, until fluffy, with an electric mixer.  Add powdered sweetener and cocoa to the butter and continue to mix until well blended. Add the milk, 1 tablespoon at a time, beating after each addition. Mix in the vanilla and if desired, the liquid sweetener. Once the cake has completely cooled, spread the frosting over the top. If desired, sprinkle the chocolate chips evenly on top of the frosting. Cut into 15 to 20 equal portions. Store in an airtight container in the refrigerator. 

**Lakanto Baking sweetener provides a superior texture to all desserts. You can create a similar product by adding Classic sweetener to a food processor and processing until it becomes finer in texture.

Nutritional info per serving (1/15), approximately:
153 calories ~ 27 grams fat ~ 8.8 grams net carbs ~ 7.3 grams protein

Nutritional info per serving (1/20), approximately:
115 calories ~ 20.34 grams fat ~ 6.6 grams net carbs ~ 5.47 grams protein

Note: This cake is so rich and moist that even non Keto eaters love it!

Fancy Ribbon Jello

Festive and delicious Ribbon Jello

Ingredients:
4 (3 ounce) boxes of jello (2 to 4 different flavors/colors)
2 envelopes of knox unflavored gelatin
1/2 cup hot water
2 cups milk
1 cup sugar
1 teaspoon vanilla
16 ounces (2 cups) sour cream

Method:
Layer 1: Prepare one box of jello as directed on the package. Pour into a 9 x 13 inch dish. Refrigerate for 45 minutes, until set. Place the unflavored gelatin in a small bowl. Stir in the 1/2 cup of hot water. Set aside.
While the first layer is setting, heat the milk to a boil, slowly, while stirring. Add the sugar, vanilla and softened gelatin. Stir continuously and return to a gentle boil. Set aside to cool, at room temperature. After the mixture has cooled, stir in the sour cream, until well blended. Divide the vanilla mixture into 3 equal parts. (Stir occasionally, to prevent the mixture from getting too thick.)
Layer 2: When the first layer is firm enough, add one portion of the vanilla gelatin. Chill for 45 minutes. 
Layers 3 - 7. Repeat the process, alternating colored and vanilla layers. (To avoid spilling, add upper layers by gently pouring the liquid jello, into the dish, while it remains in the refrigerator.)

Notes: 
Worth the effort!
Choose colors and flavors to match holidays or school colors. (At Christmas, I use raspberry and lime jellos.)
This recipe was shared with me, in the early 1990's, by my friend Kim Marie. (She received it from her mother, Judy Overman.) It quickly became a family favorite!