Mexican Wedding Cake: Heart-Healthy Treats for the Holidays

Allow me to begin this Hub with a confession, I cannot cook. I have been banned from many a kitchen in my time. However, let me also assure you that the flowing recipes are excellent for any novice (or disaster-prone) baker. If you're looking for something more exciting then just your standard fruitcake and gingerbread this holiday, you need look no further than the choice recipes presented below.

Mexican Wedding Cake

This fresh and fruity tropical cake has a milky sauce that slowly sinks in, making it moist, savory, and a very high scorer when it comes to the "Mmmm...good" factor.

INGREDIENTS

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 cups white sugar

2 eggs

1 (20 ounce) can crushed pineapple with juice

1 cup white sugar

1/2 cup butter

1 cup evaporated milk

1 cup flaked coconut

1 teaspoon vanilla extract

1/2 cup chopped pecans

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.

Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.

To make the Luscious Frosting:

In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

Traditional Mexican Wedding Cake Cookies

Made with chopped nuts, and then rolled in powdered sugar, these shortbread-style cookies make a great addition to any fiesta or celebration Use whole wheat flower to make this recipe extra heart-healthy. The little gems are also known as Pecan Balls, Russian Tea Cakes, Snowballs, Swedish Tea Cakes and Butterballs.

To Roast Pecans:

Place pecans on a cookie sheet and bake in a 350 degree oven for 8-10 minutes.

INGREDIENTS

I personally recommend organic white whole wheat flour for this cookie recipe, as it is lighter than traditional whole wheat flour.

1-1/3 cups old-fashioned rolled oats

3/4 cup chopped almonds

1 cup white whole wheat flour

11 Tbsp. butter

1-1/2 cups powdered sugar, divided

2 tsp. vanilla extract

Preheat oven to 350 degrees. Combine rolled oats and almonds in a food processor and blend until mixture is finely ground. Whisk together with flour in a small bowl. Set aside.

Using an electric mixer, beat butter and 1/2 cup of powdered sugar in a large bowl until light and fluffy. Add vanilla, beating until well blended. Then beat in flour mixture, forming dough. Refrigerate, covered for 30 minutes.

Roll dough into small, teaspoon-sized balls and place on ungreased cookie sheets. Bake for 15 minutes or until slightly browned.

Remove cookies from oven and cool five minutes. Toss with remaining powdered sugar and place on a rack to finish cooling. You can toss with powdered sugar again after cookies are completely cooled.

(Makes 48 cookies)

NUTRIONAL FACTS: Per cookie: 76 calories, 4 g fat, 7 mg cholesterol, 9 g carbohydrate, 1 g fiber, 2 g protein, 2% Vitamin A, 0% Vitamin C, 1% calcium, 2% iron

Once More... with Chocolate

INGREDIENTS

1/2 cup pecans

1 1/2 cups sifted powdered sugar, divided use

1 1/2 cups all-purpose flour

1/3 cup unsweetened baking cocoa

1/8 teaspoon salt

1 cup butter, softened

1/2 teaspoon vanilla extract

2 tablespoons ground cinnamon

INSTRUCTIONS

In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt; set aside.

In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; blend until light and fluffy. Beat in vanilla until well blended. Add flour mixture, slowly, until well mixed. Cover and refrigerate for 2 hours.

Preheat oven to 350°F.

Form dough into 1-inch balls and place on ungreased cookie sheets. Bake until golden, 18 to 20 minutes.

Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.

(Makes 36 cookies.)

Final Instructions

Eat, enjoy, and repeat... as often as necessary!