From my family to yours, Merry Christmas! May you enjoy your family time throughout the holidays and into the new year. Here's what we're having for dessert. It has become a tradition for Christmas dinner. It came about one Christmas when my sister Stephanie served it. It is a good replacement for the traditional plum pudding that the kids never like. Try it, you'll like it. POKE ‘N POUR GINGER CAKE by Jayne Holgate Cook Time: 45 to 55 minutes Keywords: cake 6069183 Ingredients
Instructions Preheat oven to 350 degrees Prepare your Bundt pan. I recommend you spray and flour it. In a large bowl, blend all the cake ingredients at low speed until moistened. Beat 3 minutes on medium speed. Pour into grease pan. Bake 45 to 55 minutes. Butter SauceIn small sauce pan, combine all ingredients. Heat until butter melts. Prick hot cake deeply every inch with long-tined fork. Spoon hot sauce over hot cake in pan. Let sit for 30 minutes, invert onto serving plate. Serve warm or cool. Powered by Recipage
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This is my Aunt Colleen’s recipe. It has become a family favorite that we just have to make for Christmas, Easter and Thanksgiving. My son, Alex has even made it when he was away at university in Halifax. I love the tradition of serving dishes that remind us of family gatherings. AUNT COLLEEN’S SQUASH CASSEROLE by Colleen Nielsen Cook Time: 40 - 45 minutes Keywords: bake side Christmas 6069173 Instructions 1 large butternut squash, cooked, approx. 6 cups total (cut in half, scoop out the seeds and place face down in pan with water in, cook about 1 hour in the oven)Add to the mashed squash:1 eggs ¼ cup of butter 1 tsp of vanilla 1/2 tsp salt Mix with beater, put in greased casserole.TOPPING½ cup butter, melted... add to it 1 cup brown sugar, packed OR ½ cup honey ½ cup flour OR rice flour 1 cup chopped pecans Stir together well and sprinkle over top.Bake uncovered at 350 for 30 to 45 minutes. Powered by Recipage I wanted to see if I could reduce the honey in the batter by one tablespoon this morning. I also had a couple of pears to use up that I got at the farmer’s market. So everything ready to go. I cut into the pears and they are rotten inside. Doesn’t that just frost you when that happens? They looked just perfect! Ugh!! Improvise – I had a small apple-pear and one very large apple. It’s shopping day. So that’s what went in. All the flavors work. I have always been hesitant making dishes where you start the dish on top of the stove and finish it off in the oven. In the past I just put it into an oven-proof dish. Well I didn’t when I first made this and I put the frying pan into the oven. And yes, I grabbed the handle once it was finished cooking. You know when you set a frying pan down on the stove and then realize the handle needs to be turned in so no one bumps it? Not that my kids are little any more or were even around. Anyway... slip your oven mitt onto the handle, just in case. I wanted a healthy take on a favorite cake, but for breakfast. Why not? I’ve reduced the honey so it’s not too sweet. You could easily use this for dessert too. The challenge is to let it sit for half an hour... 15 minutes works too. I’m hungry; it’s breakfast time and want to eat it. INGREDIENTS
GLAZE
DIRECTIONS
Preheat oven to 350 degrees Mix dry ingredients - almond flour, baking soda, cinnamon, ginger, and salt Mix wet ingredients in another bowl - coconut milk, melted coconut oil, eggs, honey, and vanilla In a oven-proof skillet over low heat, melt butter for glaze. Add honey and cardamom, stirring, to make glaze. Arrange pear slices over honey glaze in any design. Pour the wet ingredients into the dry and mix well to combine. Pour cake mixture over pear slices and slide skillet into oven. Bake for 25-30 minutes. Cool at about 15 to 30 minutes. Loosen the edges and flip over onto a plate. I hope you enjoy my website and my recipes. I am always checking out recipes. There are so many choices these days.
It has been almost a year that I have switched to a primal/paleo diet. Yes, I do have some bread or pasta – just not very often. I find at this time of year I want to eat those goodies that we only have at Christmas time. To do that, I don’t try, but do stick to eating the right foods, the healthy choices. You’ll find that I use full fat everything. No margarine, no hydrogenated oils, lots of nuts. My sweeteners of choice are honey, maple syrup or agave. My cupboard is stocked with olive oil, grapeseed and coconut oil. My go to flours are almond and coconut. I find that often the low-fat alternatives are full of sugar and additives that are suppose to make up on their lack of flavor, but really don’t. Food really does need to taste good. By starting with the right ingredients, the taste will be amazing. That’s what I strive for with each recipe. For me, eating the correct serving size (which can be hard to do) and choosing the right foods have made me healthier. Yes we all have our health challenges – but keep looking for the answer. What works for me, may or may not work for you. So these are my opinions. My breakfasts are heavy on the protein. A couple of years ago I was headed towards diabetes if I didn’t change up my lifestyle. For me breakfast is the most important meal. I need to start it right. My lunch is usually a salad or a smoothie. Don’t you find it hard to eat salad when it’s cold? I do. So check out my Winter Salad. I love it! For dinner we usually have a serving of protein and one or two vegetables. Roasted vegetables are the best in my opinion. But don’t forget the nachos. Nothing beats those on a Saturday night when you want to just stay home and watch tv. So when you get to my family favorite cake recipes you will notice that they are made with the regular white flour. Tradition. I have tried making some of them with gluten-free flour, but have not really been happy with the outcome. I’m lucky that I don’t have any huge reactions to wheat. Life is about living. Food has to taste great! |
Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
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