Spiced Red Wine Reduction

This sweet syrop is perfect over oranges or other citrus, or over icecream. It can be kept in the fridge for several days.

• 1 bottle dry red wine (750 ml)
• 1 cup sugar
• 2 cinnamon sticks - broken
• Fresh ground nutmeg to taste

Pour the wine in a heavy pot. Add sugar and broken cinnamon sticks and slowly heat to dissolve sugar, stirring often. Bring mixture to a boil.
Continue boiling until the mixture is reduced to 1 to 1-1/2 cups (this can take an hour or more, depending how rapid the boil). Chill and serve over fresh citrus fruit salads.

Chocolate Chip Coffee Cake

This dessert is fabulous served warm or at room temperature. Serve with unsweetened whipped cream, and roasted pecans or fresh strawberries to garnish.

• 1 Cup butter, softened
• 1 pkg (8 oz) cream cheese, softened
• 1-1/2 cups sugar, divided
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup milk
• 1 cup (6 oz) semisweet chocolate chips
• 1/4 cup chopped pecans
• 1 tsp ground cinnamon

Cream butter, cream cheese and 1-1/4 cups of the sugar. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternatively with milk. Stir in chocolate chips. Pour into a greased 9" springform pan. Combine the pecans, cinnamon and remaining sugar. Sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the centre comes out clean.

Cool for 15 minutes. Carefully run a knife around the edge of the pan to loosen. Remove sides and cool before cutting. This makes 10-12 servings.