We stayed in Dallas through Tuesday night, which was my mother-in-law’s birthday.  We had so much food, I decided to make a wonderful hot spiced drink I have made in the past.  My children always loved Wassail, and we have had it most years during the chilly days around Christmas.  This new recipe was a big hit!  Most of the people who tried it loved this, and we heated up the leftovers yesterday, and finished it off.  One recipe fills a 6-qt. crock pot.

Christmas Wassail
Ingredients:
1 gallon cider
6-oz. container frozen Orange Juice Concentrate
6-oz. container frozen lemonade concentrate
1/2-1 cup brown sugar, depending on how sweet you want it
1 tsp. whole nutmeg (I used about 3-4 pieces–they are large)
1 Tbsp. whole cloves
1 Tbsp. whole allspice
orange slices (optional)
cinnamon sticks

Instructions:
1. Combine cider, orange juice and lemonade concentrates, and brown sugar in slow cooker.  Mix well.
2.  Place nutmeg, cloves, and allspice in a piece of cheese cloth.  Tie shut with string (may sound funny, but I always use plain unwaxed dental floss to tie off).  Add to juice in slow cooker.
3.  Cover.  Cook on low 2-8 hours, until the wassail is as hot as you like it.  I think it needs to simmer longer rather than shorter in order for the spices to seep into the juices well.  I always just simmer it all day.
4.  Float orange slices, if desired, and cinnamon sticks in the wassail, once it is ready to be served.  Ladle from slow cooker to serve.

Day 29:  Gingerbread Pudding Cake
We needed a little extra dessert for the birthday festivities, so I made a spice cake that cooks right in the crock pot.  This was well-received by everyone who tried it.  Definitely one I will make again.  This is best made in a smaller crock pot.

Ingredients:
half a stick (4 Tbsp.) butter, softened
1/4 cup sugar
1 egg white
1 tsp. vanilla extract
1/2 cup molasses
1 cup water
1 1/2 cups flour
3/4 tsp.  baking soda
1/2 tsp. ground cinnamon
1/2 tsp.  ground ginger
1/4 tsp. salt
1/4 tsp.  ground allspice
1/8 tsp. ground nutmeg
1/2 cup chopped pecans (I used more like 1/4 cup)
6 Tbsp. brown sugar

Instructions:
1. Spray interior of slow cooker with cooking spray.
2.  In a large mixing bowl, cream 4 Tbsp. butter and sugar until light and fluffy.  Beat in egg white and vanilla.
3.  In a separate bowl, combine molasses and water until blended.
4.  In another bowl, combine flour, baking soda, and spices.  Add to creamed mixture alternately with molasses mixture, beating well after each addition.
5.  Fold in pecans.  Spoon into slow cooker.  Sprinkle with brown sugar.
6.  In a small bowl, combine hot water and 5 2/3 Tbsp. butter. Pour over batter.  Do not stir.
7.  Cover.  Cook on High 2 – 2 1/2 hours, or until toothpick inserted in center of cake comes out clean.  There will be a pool of buttery sauce in the center.
8.  Turn off slow cooker.  Let stand 15 minutes.  Serve cake warm.