Cranberry Upside-Down Cake

This is a perfect dessert for those who love cranberries and even for those that aren't too keen of them!

Not very hard to make and beautiful to serve.

2 T. - Butter, melted

1/2 c. - Brown sugar

1/4 c. Pecans, chopped and toasted

1 (12 oz. pk) - Fresh Cranberries

1 1/3 c. - Flour

1 1/2 t. - Baking powder

1/8 t. - Salt

3/4 c. - Sugar

3 T. - Butter, softened

2 lg. egg yolks

1 1/2 t. - Vanilla extract

1/2 c. - Milk

2 lg egg whites

Preheat oven 350. Coat 8x8" pan with cooking spray. Pour melted butter into pan then evenly sprinkle brown sugar over butter. Bake for 2 minutes. Remove from oven, top with pecans then cranberries.

In a small bowl combine flour, baking powder and salt with a whisk. Place sugar and butter in a large bowl, beat with a mixer until well blended. Add egg yolks, one at a time, beat well after each addition. Stir in vanilla. Add flour mix and milk alternately. Start with flour and end with flour. Mix after each addition.

In a separate bowl (small) beat egg whites until stiff peaks are formed. Be sure to clean and dry beater before doing the egg whites. Fold into batter. Spread batter over cranberries evenly. Bake at 350 for 45 min. or until toothpick comes out clean.

Cool on wire rake for 5 min. Loosen edges of cake with knife. Place a plate upside down on top of cake. Then turn cake with plate on top over with the plate on the table, tap on bottom of cake pan to drop on to the plate.

Serves 9

"Mounds" Candy Bars

We tried these out this last week and enjoyed them! They're gluten free, dairy free, and in a way sugar free as well! If you are on a diet or want to have healthier eating habits, yet still enjoy a dessert or two this would be one to put on the list.

Coconut mixture:

1 1/3 c. unsweetened coconut flakes

1/2 c. coconut oil (melt)

1/4 c. honey (heated) or agave

1 tsp. almond extract

36 almonds, left whole

In a 12 compartment muffin pan (preferably metal) and put 3 almonds in each compartment.

Melt the coconut oil and honey (or agave) over low heat until just melted. Whisk to combine. Add almond extract and coconut flakes.

Divide coconut mixture evenly over almonds in muffin tins. Place muffin pan in freezer on a flat surface and freeze until hard. (about 30 min.)

Chocolate mixture:

3/4 cocoa powder (not dutch cocoa)

scant 1/4 c. honey (heated) or agave

1 c. coconut oil (melt)

1 Tbl. vanilla extract

Combine ingredients in a small sauce pan, placing sauce pan over larger sauce pan with 1/2 c. water in it. Heat until everything is melted. Remove from heat and whisk briskly.

Remove frozen coconut mixture from freezer and divide chocolate mixture over it. (about 2 Tbl. per muffin tin)

Put back in freezer until hard (about 30 min.). When hard take a butter knife and slide down on one side of a muffin tin. Any leftovers can be put in back in freezer.

Ambrosia Salad

From the back of: Bob’s Red Mill – Unsweetened flaked Coconut

 1 (16 oz.) cottage cheese

1 sm. Pkg. Orange Gelatin (dry)

1 sm. Can crushed pineapple, drained

1 sm. Can mandarin oranges, (drained)

1 cup Bob’s Red Mill Flaked Coconut

½ cup chopped pecans

1 (8 oz.) whipped topping

 

Sprinkle gelatin over cottage cheese. Stir.

Add pineapple, oranges, coconut, and nuts.

Mix thoroughly, then add whipped topping.

And chill.