North by Northwest’s Sweet Recipe Exchange
As heard on CBC Radio November 21 to December 13, 2015
www.cbc.ca/nxnw
Introduction
As the holiday season warms up, we thought we would share with you some
of our favourite guests’ sweet holiday recipes and stories. Along the way we
invited our listeners to send in their favorites as well.
This is the fourth and final “chapter” of the North by Northwest Sweet Recipe
Exchange.
This is NOT a real cookbook, but a basic recipe exchange. We’ve asked
contributors to double check their recipe for any typos and make sure the
ingredients and instructions are as accurate as possible, so listeners can
recreate the recipes perfectly and enjoy it as much as the original. We
understand, and hope you do too, that many of these recipes are old family
favourites, and they have original instructions that are not as detailed as
cookbooks are today – but that’s half the fun, immersing yourself in a recipe
that has been made for generations, with lots of love, patience, ingenuity
and possibly a bit of adlibbing!
For everyone who sent us a recipe, we will be putting all the names into a big
hat to win new cookbooks. We have a wonderful selection of books to
giveaway, just in time for the holidays!
North by Northwest Sweet Recipe Exchange
Chapter Four
From Jessica Taylor – Powell River, B.C.
This recipe came from a lovely woman that I lived next to as a young girl.
She was my adopted Grandmother, always willing to lend a helping hand and
never failing to share her heart and time. She made this recipe for my family
one year and we loved the recipe so much we have made it faithfully every
year since. First my Mom, and now me as a Mother with my own little family.
Here is her recipe for Christmas Cherry Cake. Thank you again to that
wonderful neighbour and adopted Grandmother, Lillian Groves.
Lillian Grove’s Christmas Cherry Cake
1 cup butter
3 cups flour
2 cups sugar
1 tsp salt
3 eggs
1 tsp baking powder
¾ cup warm milk
1 tsp vanilla and almond extract
2 cups candied cherries (halved)
Cream butter and sugar
Add flavouring and well beaten eggs.
In a separate bowl combine all dry ingredients.
Add dry ingredients alternately with milk to the butter mixture.
Mix.
Add cherries.
Line a loaf pan with foil, grease. Fill with batter and cook at 300 for 2 hours.
From Karen Pidcock - Kaslo, BC
A Kaslo pioneer's daughter & elder (now deceased) friend of mine shared this
delicious result & recipe with me...thanks, Verna!
Almond Roca
Melt: small amount butter (less 1/4 inch, to butter pan 8 X 21 inches)
Add:2 cups sugar
2 tbsp Lilly White Syrup
6 tbsp hot water
Mix well, boil to 300 degrees, stirring well since it burns easily.
Add 1½ cups blanched almonds (chopped & toasted in oven)
Pour into buttered pan, & when cool & set, melt and pour over enough
chocolate (dipping chocolate or any baking chocolate) to cover, sprinkle with
finely crushed almonds (not toasted).
Turn over & cover the other side similarly with chocolate & crushed almonds.
And here’s another…..
For seasonal gatherings each year at Christ Church Cathedral, Vancouver, of
the then refugee sponsoring group, I came to anticipate these delicious
treats; so before leaving for the W. Kootenay, I requested the recipe from my
friend who made them, so I wouldn't miss them each Christmas, thereafter.
So easy, so yummy...thanks, Pauline!
Vancouver friend's Rum Balls
2 cups graham cracker crumbs
½ cup cocoa powder (dark cocoa is best)
1 cup chopped nuts (I use walnuts)
1 cup icing sugar
½ cup melted butter
½ cup rum
Simply mix together, butter your hands, form into balls, roll the balls in
chocolate sprinkles then set on tray to refrigerate until set...& let age...they
only improve, if you can wait to enjoy!
From Irene Wotton – Vancouver, B.C.
Some years ago there was an exchange of favourite recipes for cookies and
bars on CBC. Jingle bars came with the story that these bars were
traditionally made for her daughter's figure skating group each year. We
made the Jingle Bars and were smitten from the first bite! I make them only
at Christmas and it is our favourite Christmas goody - oh we love the home
made mincemeat tarts and the shortbread and the speculaas, but the Jingle
Bars are the highlight and enjoyed by everyone who tries them. My cookie
sheets seemed to be bigger than what the recipe called for so I increased the
ingredients which is why the measurements are a bit odd. I am sure the corn
syrup could be rounded out to 1/3 or 1/2 cup instead of 1/4 c + 2tb + 2 tsp
but it works so I stick to the same proportions. While there are several steps,
they are all easy to do and these bars are something you can start and then
come back to. They are quick and easy to make and cutting up a tray of
cookie bars is faster than making individual cookies. With a bit of luck (and if
the white chocolate doesn't seize up - melt it slowly and carefully) your
finished cookie sheet will look like a yummy Jackson Pollack painting with the
runny golden caramel glaze drizzled over the almonds and red cranraisins,
then white chocolate drizzled over the caramel. A wonderful treat that I
cannot take credit for, but the recipe came via CBC and maybe the person
who submitted it will hear that it is a big hit in our family and an annual
tradition thanks to her sending the recipe in so many years ago. Thank you!
Jingle Bars
Base:
¾ cup butter at room temperature
¾ cup white sugar
1½ egg yolks
1¾ cup + 2 tbsp. all-purpose flour
3 tbsp. Bird's Custard Powder
Combine base ingredients. Press into a 12 x 17 inch jelly roll pan.
Bake at 350 degrees F for 5 minutes.
1½ cup almond flakes - lightly toast in oven and set aside.
1½ cup Cranraisins - spread toasted almonds and Cranraisins over the base.
Glaze:
1 cup + 2 tbsp. brown sugar
¼ cup + 2 tbsp. + 2 tsp corn syrup
¾ cup butter
Combine glaze ingredients in sauce pan. Simmer 5 minutes. Pour over base,
almonds and cranraisins.
250 g. white chocolate - melt, drizzle over top of glaze. Cool. Cut into bars.
From Cheryl Fink – Comox, B.C.
The one I am going to share with you I found in a magazine while waiting for
a Doctor's appointment. No, I did not tear it out, but had the receptionist
make a copy for me and I have now shared this recipe time and time again.
It is a real winner!! And just scrumptious. I only make it periodically now for
some of the 'special' folks in my life as I have recently become gluten
intolerant.
Lunchbox Cookies
1. Cream together until light and fluffy...
1cup butter
1cup white Sugar
½ cup brown Sugar
2. Add 1 egg and 1tsp vanilla to above and whip together
3. Sift and add to above ingredients
1½ cup flour
½ tsp Cinnamon
1tsp baking soda
1tsp baking powder
4. Add to above (batter is quite stiff)...
¾ cup shredded coconut
1cup dark or white chocolate chips or chunks
1cup raisins, dried cranberries, dried blueberries or combo of all
Place parchment paper on cookie sheet and set balls of dough onto the
paper.
Bake at 350 for 12min.
Notes: my oven is gas and always needs more time than typical recipes, so
you may have to adjust the baking time to suit your oven. I also softly
squished the dough balls with a wet fork. (so my oven took 18min at 360!)
From Jane McKinnon – Victoria, B.C.
Everyone probably has a favourite shortbread cookie recipe, but here are 2 versions that are
always requested! One is savoury (my dear son-in-law would eat the whole tin full if left
alone with it) and one is a sweet taste of Canadiana.
Stilton Shortbread:
½ cup unsalted butter
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup flour
5 to 8 ounces of crumbled Stilton cheese
The quality and creaminess of the Stilton will determine how much to use. Too much, and
you will get a delicious greasy puddle of a cookie. Just aim for the same feel as your usual
shortbread dough and you'll do fine. 8 oz of grated sharp cheddar is good for those who
don't like Stilton.
Beat the butter, salt and pepper together until fluffy. Beat in the flour and cheese until
evenly blended.
Roll into a small log to freeze, well wrapped up, and bake later. Or slice into rounds after
chilling the log briefly. Sprinkle the tops with toasted sesame seeds or black poppy seeds or
just a grind of black pepper. Prick tops. Bake 12 to 15 minutes on parchment paper covered
sheet in a preheated 350 oven until lightly golden around the edges. These will spread a bit
while baking because of the cheese. Cool. These are very good at room temperature, but
even better if briefly warmed in the oven.
Maple Syrup Shortbread:
This is an easy one...prepare your familiar plain shortbread recipe. When the dough is ready,
stir in about 1/2 cup of good quality maple syrup. The dough will now need some more flour
added until you achieve the right stiffness again. Because you are using additional flour, a
shortbread recipe that calls for part corn starch or rice flour works best. Form small balls and
flatten with the back of a spoon or your hand on a parchment paper covered sheet. Prick
tops. Bake about 20 minutes until lightly golden around the edges. Cool. If you'd like even
more maple syrup goodness, make a glaze with maple syrup and icing sugar, and spoon it
over top of the cooled cookies. Cool again.
From Teresa Fontinato – South Surrey, B.C.
I have been making these for over 25 years. I found the recipe in a Toronto
Newspaper column called “Chef’s Showcase”.
People always comment on how yummy these are. The secret is the roasted
flour. This year I’m going to add some roasted ground hazelnuts to the
dough. I adapted the recipe to use less rice flour and more wheat flour. (less
gritty on the teeth)
The original recipe called for 2 ½ cups wheat flour and 1 cup rice flour.
Phipps Famous Shortbread. Adapted version.
3 cups all-purpose flour
1 pound salted butter, softened
1 cup fruit sugar
½ cup sifted rice flour
½ pound Belgian chocolate
Spread the flour on a cookie sheet or roasting pan and place under
preheated broiler about 4-5 inches from the element.
Roast the flour, watching it all the time until it is medium brown. Turn
occasionally with a spatula until it is done roasting. This gives the flour a rich
nutty flavour.
Let the flour cool, then sift.
Mix the soft butter with the fruit sugar, then mix in the rice flour.
Fold in the roasted flour and blend well.
Chop the chocolate into chunks and mix into the dough. Shape the
shortbreads as desired.
Bake in a 300F oven for up to 30 -60 minutes, depending on how large the
shapes are.
From Lynda Allison – Port Hardy, B.C.
My recipe was from an Australian Cousin; a Domestic Science Teacher who
had been on a 1 year world trip, and stayed with us for 1 month, desperate
to have a kitchen to work in. We had some great times, learned a lot and
gained a lot of recipes that I still use 30 years later. Custard Kisses is an alltime favourite!
Custard Kisses
6 ozs. margarine
BIRD'S)
2/3 cup icing sugar
¼ cup BIRD'S custard powder (only
1 1/3 cup flour (all-purpose)
METHOD
1. Cream margarine and icing sugar
2. Add custard powder and mix well
3. Gradually add flour, mixing well, till mixture leaves the side of the bowl
4. Roll into balls and press down with a fork then bake in oven at 325 F till
firm to
touch - 10 - 12 mins. (check -all ovens different- may need more or less)
This freezes well as dough balls to be cooked later, or bake cookies right
away. During this holiday season, put 1/4 of a green or red glace cherry on
each before baking.
From Ali Main – North Vancouver, B.C.
Here’s a recipe my Mom used to make. She'd be close to 100 by now, and
came from Mennonite stock. Although I'm the only family member who
doesn't practice the religious part of being Mennonite, the food part of my
heritage is one that's an integral part of my life. I treasure the hand-written
recipe book she wrote for each of us (5) and from it I'm submitting her recipe
for Prized Shortbread:
PRIZED SHORTBREAD
1 cup butter
3/4 cup icing sugar
1/2 tsp. salt
1/8 tsp. nutmeg
1 egg yolk
2 cups flour
Soften butter slightly (don't melt). Stir in sugar, salt, nutmeg and egg yolk.
Roll out to 1/4 inch thick.
Cut into desired cookie shapes.
Bake at 350 until very, very light brown.
My Mom used a holly-shaped cookie cutter, and then used little bits of red
and green candied fruit to make a little holly flower near one end.
From Pat Rorick
I have a recipe that I learned about while living in New Mexico. They are
called Mexican Wedding cookies but are served for special occasions such as
Christmas. They melt in your mouth.
Mexican Wedding Cookies
Ingredients:
1 cup unsalted butter, at room temperature
½ cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1¾ cup all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
Directions:
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is
smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the
pecans with a spatula. With floured hands, take out about 1 tablespoon of
dough and shape into a crescent. Continue to dust hands with flour as you
make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes.
When cool enough to handle but still warm, roll in additional confectioners'
sugar. Cool on wire racks.
From Hazel Allison – Kelowna, B.C.
This is my mother’s recipe for an Irish Tea Brack, which I brought with me to
Canada when I emigrated here in 1982.
It is an easy to prepare recipe which is similar to a light fruit cake made in a
loaf tin. Very moist and delicious.
Irish Tea Brack
1 cup of cold black tea
1½ cups of dried fruit (mix of currants, raisins, sultanas and cherries)
½ cup of sugar
1 teaspoon of baking soda
2 eggs
1 cup of white flour
½ teaspoon of baking powder
METHOD
Add the fruit, baking soda and sugar to the cold tea and soak in a bowl
overnight.
The following day add the eggs, flour and baking powder and mix well.
Put the mixture in a greased loaf tin.
Bake for 45 minutes at 360 degrees.
Check with a knife to ensure the centre is dry and fully cooked.
From Claire Chilton – Passmore, B.C.
I am happy to share our family favorite Christmas cookie recipe.
Grandma's Almond Crescents
1 cup softened butter
1/3 cup white sugar
2/3 cup ground almonds
1 2/3 cups flour
1/8 tsp salt
----1 cup icing sugar
1 tsp cinnamon
Preheat oven to 325 degrees.
Mix butter, sugar and almonds together. In another bowl, sift flour and salt,
then add gently to the first mixture. Chill dough for 1 hour.
Roll bits of dough out with your hands to a roll that is finger thickness.
Form each into a crescent shape and place on an ungreased baking sheet.
Bake for 10-12 minutes or until slightly browned on the bottom.
In a small bowl mix the icing sugar and cinnamon together. Cool cookies
slightly, but while still warm, dip each cookie in the icing sugar cinnamon
mixture. Cool completely. Yummy!
Makes approx. 50 cookies.
From Jack Poulter – Victoria, B.C.
A number of years ago, my late wife received this mincemeat recipe that
would appeal to vegetarians as it uses green tomatoes as its primary
ingredient. In addition to the traditional tarts at Christmas (or other times)
she and now I use it as the filling for Matrimony Cake that usually has a date
filling. We found it less sweet and very enjoyable.
Julie's Green Tomato Mincemeat
1 qt (4 c)(2 lbs) green tomatoes ) Put though a chopper
1 1/2 qt (6 c)(3 lbs) green apples ) or food processor
6 cups white sugar
2 lbs raisins
4 tsp cinnamon
2 tsp coarse salt (non-iodized)
2 tsp allspice
2 tsp cloves
½ cup white vinegar
grated orange rind, candied peel (optional)
Combine in large pot, bring to rapid boil and simmer until thick,
approx 2 - 2 1/2 hours, stirring occasionally. Seal in jars.
Yield 4+ qts.
Wash sealers in dishwasher. Sterilize in oven at 250 for about half an hour.
Prepare sealer lids as instructed on box. After filling sealers with mincemeat,
wipe top of jars with dry paper towel to clean, if necessary. Put on lids and
screw down ring hand tight. As contents cool the lid should snap down
indicating a proper seal. If it doesn't then you will have to refrigerate that
jar.
Contents gets better with age, but don't keep over a year or two at most.
------------------------Another use for the mincemeat is in Bev's Matrimony Cake:
Crumb together:
3/4 c butter, 1 ½ c oatmeal, 1 ½ c flour, 1 tsp baking soda.
Put 3/4 of mixture in bottom of pan (approx. 11" x 7").
Spread mincemeat over, then cover with rest of topping. Pat down.
Bake at 300 F. for 45 mins.
From Jack Poulter – recipe 2
Some homes have the traditional "plum pudding" at Christmas, as I did as a
child. Later in life I found it a bit stodgy and was pleased when my late
mother-in-law came up with a lighter alternative. This became a regular
feature of subsequent Christmas dinners and now I have been asked to bring
this when I am invited for dinner on Dec 25. It can be flamed and decorated
with a sprig of holly just like the traditional pudding, if desired. Also, the
accompanying Hard Sauce can be enhanced with a bit of rum or brandy if
desired.
Steamed Carrot Pudding (Old family recipe)
1 c. grated raw carrot
1 c. grated raw potato
1 c. flour
1 c. sugar
1/2 c. raisins
1/2 c. currants
1/2 c. butter OR 1 c. suet
1/2 tsp each cloves, cinnamon and nutmeg
1 tsp baking soda mixed with half the potatoes.
Cream butter and sugar, add carrots and half the potatoes.
Sift dry ingredients together and stir in slowly. Then add well-floured
fruit. Last of all stir in the potato-soda mixture.
Steam for three hours in a covered bowl* or pudding mould. Do not let
water go off the boil and check periodically to ensure pot does not
boil dry.
*If using a pudding basin (bowl) with foil or similar covering, tie
below the rim securely with string and when doing so, make loops
so that the basin may be lifted easily from the large pot after finished
steaming.
Serve with hard sauce:
Cream 1/3 c. butter, beat in 1 c. icing sugar, gradually. Beat until
fluffy. When thoroughly combined, add 3/4 tsp vanilla and 1 tbsp
cream. Put into serving bowl and chill well.
From Leslie Gray
During our growing up in Ocean Falls in the 50's, Christmas baking was always an
exciting event. We all still love the plain looking but delicious ….
Almond Paste Cookies
1 egg
1 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt
2 tsp. almond extract
1/2 lb. almond paste
Cream butter and sugars
Add lightly beaten egg
Sift and add dry ingredients
Add almond paste and extract
Shape into 1 inch balls
Bake at 300 F for 12-15 minutes
From Ruth Ann Darnall via her aunt and mother My mother, Annie Senz was given this recipe by my Aunt Muriel Senz some
years ago. People now expect me to bring them (the squares) to any
gathering.
Be aware, they are addictive!
OH HENRY SQUARES
Grease 9 x 13 pan
Bring to a boil: (Don’t boil too long or it is hard to cut.)
¾ cup white sugar
1 cup Karo corn syrup
Remove from heat.
Add:
1cup peanut butter (I have been using crunchy peanut butter so the nuts are
already in it so use more than a cup of peanut butter)
½ cup chopped nuts
4 cups Special K cereal
Mix well. Put in pan and cool.
Melt 1 cup chocolate chips and 1 cup butterscotch chips.
Spread on top and cool till set.
Cut into squares.
(The Western Family brand does not melt very well. I have been using Chip-it
as it is hard to find both chocolate and butterscotch in the Baker brand. The
costs have risen so I wait until there is a sale to purchase at $2.50 each)
From Celia Dyer – Sorrento, B.C.
If I could scan my Mom's Date Roll recipe card, I would because it's as much
about my Mom's writing as it is about the recipe. Every time I look at the
card and see her careful, neat script I am taken back to our warm kitchen on
a Saturday morning and I can hear her soft Welsh accent as she mixed dates
and nuts and love into these delicious little treats. They're not very exotic
but have recently had an upswing in popularity as I have found they are a
wonderful indulgence for friends who are gluten intolerant!
GLUTEN
FREE
Date Rolls
1/2 cup butter
1 cup brown sugar
1 cup (or more) dates
1/2 tsp salt
Thicken these first four ingredients in saucepan on low heat. Don't cook
sugar too long.
1 tsp vanilla
2 cups Rice Krispies
1/2 cup chopped walnuts
Add these ingredients to the date mixture.
Form into balls and roll in coconut.
From Sheila Charneski – Vancouver, B.C.
I have baked a number of different shortbread recipes over many years, but return time and
again to Slice-and-Bake Shortbread from The Canadian Living Cooking Collection “Muffins
and Cookies” 1991 booklet. It is quick and easy to put together, you pop the rolls in the
fridge to slice and bake as needed over the holidays. Voila, buttery and crisp shortbreads on
demand! I have adapted the recipe with several additions that provide a variety of taste and
colour, both so important at Christmas!
Slice-and-Bake-Shortbread
1 lb butter
Scant 2 cups icing sugar
3¼ cups flour (only add more if needed)
2 tsp vanilla
1/3 cup chopped craisins
1/3 cup chopped green and red cherries
1/3 cup chopped candied ginger
Cream together butter, sugar and vanilla until light. Gradually blend in flour. Dump onto flat
surface, knead together briefly, shape into a flat log and cut into three portions. Flatten one
portion and add the chopped cherries, fold over and knead together gently to incorporate
the fruit. Shape into a log about 1½ - 2 inches in diameter, wrap in plastic wrap and
refrigerate. Repeat with other two portions, incorporating the ginger into one and the
cranberries into the third portion. Alternatively, you could leave one portion plain and add
fruit to only two portions. When ready to bake, slice into ¼ inch thick slices and place on
ungreased baking sheets. Bake in 300°F oven for about 20 minutes or until firm but not
browned. Let cool slightly, transfer to rack to cool completely. Makes about 7 dozen
shortbreads, depending on thickness and length of the logs.
Finskbröd (Danish Christmas Cookies)
Many years ago we lived in Kemano, BC, where our neighbor across the street, Grete Larsen,
was a good friend and excellent cook. I have several of Grete’s Danish recipes, and a
favourite one at Christmas is Finskbröd, which I have baked most Christmases since the
early 1960’s. Crisp and buttery, topped with sugar and almonds, they are irresistible. Grete
now lives in Comox, where I am sure she still bakes these delicious Finskbröd at Christmas.
250 gr butter (I use a scant bit more)
375 gr flour
100 gr sugar
Topping
Beaten egg
Sugar
Chopped almonds (not flaked)
Mix dough, roll out thin and cut into shapes (for no particular reason, I have always used 2”
circles and similar sized diamond shapes). Do not roll too thin or they brown too fast.
Brush with beaten egg.
Sprinkle with sugar.
Top with chopped almonds
Bake at 375° for 5 minutes, turn sheets and bake 5 minutes more.
From Patricia Bell – Enderby, B.C.
This was a recipe my Mom made every Christmas for all of us kids. We got to
help out as we were able to help....sometimes that meant mixing,
sometimes, adding the colouring to the dough and when we got old enough,
we got to roll out the ropes. What fun!! I loved being in charge of colour....I
always made sure we had very pink candy canes although one day we also
had a very red kitchen counter when I dropped the little bottle of colouring.
My sister was good at rolling out the ropes and so she got to roll and twist
and I very carefully placed the cookies onto the baking sheet.
Good memories - I still make these cookies and reminisce. They're easy and
fast and they taste good too. They were the first cookies to disappear in our
house at Christmas and they were ALWAYS the ones we left for Santa!
Candy Canes
1 cup butter
1 cup icing sugar
1 egg
½ tsp vanilla
½ tsp almond or peppermint extract
2 ½ cups all-purpose flour
red food colouring
Cream butter and sugar, add egg, and flavours. Mix well.
Divide dough in half, using a few drops red food colouring on one half. Cover
dough and chill until easy to handle - 30 minutes.
Roll out 1 tsp white dough and 1 tsp red dough into ropes. Place ropes side
by side and twist together. Form into a cane, twisting edges together.
Place 2 inches apart on ungreased cookie sheet. Bake at 375 for 8 minutes.
From Vera Enshaw – Vancouver, B.C.
My mother-in-law, Irene Rottluff, introduced me to poppycock one winter
when my daughter was small – about 35 years ago. I have no idea how long
she had been making it, but I loved it and began to make it every Christmas.
My children and grandchildren look forward to the Christmas box that always
includes a healthy portion of this delectable treat!
Poppycock
Ingredients:
6 cups popped popcorn (about ½ cup raw kernels)
2 cups mixed nuts (My mix is always about 1 cup of roasted, unsalted
peanuts, with the balance in raw almonds, cashews, pecans and brazil nuts.)
1 1/3 cups brown sugar (I use demerara – I think it gives it the best flavour)
1 cup of butter
1 teaspoon vanilla
½ cup corn syrup
Melt the butter, brown sugar and corn syrup in a large, heavy saucepan (a
Dutch oven is perfect) on medium heat. Cook for 10 – 15 minutes, stirring
frequently with a good-sized wooden spoon. When it starts to really bubble
up in the pan, it is almost done. Take it off the heat before it starts to darken
too much. Quickly stir in vanilla, then stir in the nuts and finally add the
popcorn. It gets a bit difficult to stir, but keep at it until all the popcorn is
coated.
Spread out on a cookie sheet and allow to cool before breaking into chunks.
So delicious!
From Donna – Burnaby, B.C.
A friend of mine shared this recipe with me many years ago as the easiest cookie recipe
ever. The food processor does most of the kneading. I started out just making it in large
rounds in foil cake pans so I could give them away as hostess gifts. I had a wooden Scottish
thistle hand-carved shortbread press that my friend Mervyn gave me for Christmas many
years ago when I was teaching in Port Hardy and the shortbread looked just lovely.
After using the recipe just for the large rounds I started experimenting with it and came
across all sorts of different flavours and shapes of shortbread cookies I could make with the
recipe. No one seems to think that the base recipe is the same for all as each is so unique.
Easy to make, delicious to eat!
One Shortbread recipe - make into variety of cookies
In Food processor:
2 cups flour
1/2 cup berry sugar
Pulse to mix
Cut in 1 cup room temperature butter cut into 8 or more pieces
Blend in processor until dough stops to move (in a ball)
Knead until you have a smooth ball of dough.
Put dough into round foil and make one big cookie cake and make a design with fork or
press.
Bake 350 degree: 40 min. to 1 hour until just starting to show some colour.
Kisses and Hugs cookies
Take a small amount of dough (1/2 tsp) and roll into a tiny ball. Put a chocolate hug or kiss
(milk or dark chocolate) on top (foil removed). I like the dough round to be no bigger than
the diameter of the hug or kiss.
Bake @ 350 until lightly browned (8 - 12 minutes)
Mexican wedding cookies or pecan crescents
Lightly toast whole pecans
Then finely chop or put them in blender or food processor
Blend pecan crumbs into dough (you decide how much)
Roll into logs, then crescent moon shapes or roll into small balls
Bake @ 350 until lightly brown and when cooled - 15 minutes - roll in icing sugar.
Add crystalized ginger or lavender or citrus, whatever you like, into the dough to flavour the
shortbread.
Our favourite is to mix chopped dried cranberries into the dough.
Score with a fork or a cookie press. I like to make the cookies quite small - bite size.
With this one recipe, I make 5 or 6 different kinds of Christmas cookies, each unique in
flavour, shape and presentation.
From Sharon McAvoy - Terrace, B.C.
The recipe I would like to submit is a fairly recent one for me but is so
delicious. I have always liked Nanaimo Bars but haven't had much luck in
making them. Then
I got this recipe from a friend and it was so easy and so so good!!
Peanut Butter Nanaimo Bars
1 cup peanut butter
½ cup corn syrup
½ cup brown sugar
Heat slightly and mix.
Then add:
2 cups Rice Krispies plus a bit more
Spread into a 10 x 10 pan
Cool in fridge
½ cup margarine
2 tbsp. custard powder
3 tbsp. milk
2 cups sifted icing sugar
Mix together and spread over top of previous layer and cool.
Icing:
Melt 4 tbsp. margarine & 4 squares semi-sweet chocolate and spread over
bars. Yummy!!
From Lainie Laughlin – Courtney, B.C.
I have been baking Dutch Speculaas for my children and grandchildren for
many years. These cookies are thin and crisp, perfect with a cold glass of
milk or cup of tea. These were my favourite cookies as a child too. The only
problem is my children won't share so I make a tin for each of the
grandchildren. That's 12 tins of 3 dozen or so each. I start baking them early!
I have many cookie cutter shapes and enjoy finding more. When the
grandchildren come over for a visit we make an afternoon of baking fun
cutting whales, stars, cats, frogs, snowmen, moons, sleighs, etc. I hope you
and your listeners will enjoy them too.
Best regards from a happy grandma or Nanaay (pronounced Nuni) in Haida. I
have two Haida grandsons.
Dutch Speculaas
Preheat oven to 325F
Cream together:
1 cup butter
1 cup lightly packed brown sugar
1 cup white sugar
Beat in 2 eggs. Stir until light and fluffy.
Mix together dry ingredients:
3 ¼ cups unbleached flour
1 tsp. baking soda
1 tsp. nutmeg freshly grated
1 tsp. ginger
1 tsp allspice
½ tsp salt
¼ tsp cloves
Stir dry ingredients into butter mixture. Mix together and form into 2 large
balls. Roll out thinly onto a lightly floured surface, 1/4 inch or so. Have lots of
fun using your cookie cutters to make stars, trees, bears, moons, sleighs,
cats, frogs, angels, snowmen, holly, etc. Place on parchment paper lined
sheets or ungreased baking sheets. Leave room between each shape.
Bake 7 to 8 minutes until edges are golden. Watch carefully. Transfer to
cooling racks and hide quickly.
I have never bothered to cool the dough prior to baking.
Happy baking!
From Elsa Shoop – Victoria, B.C.
Here is an easy Christmas recipe for chocolate bark with just 3 ingredients.
Those who pay exorbitant amounts for chocolate bark will be amazed to see
how easy it is to make!
The recipe is from the '60s/'70s (when we used semisweet baking chocolate
squares). Today you can purchase marvellous baking chocolate and might
want to consider sprinkling the finished product with pink Himalayan salt,
roasting the nuts before adding to the bark, adding dried cranberries and/or
pistachios etc. -- the possibilities are endless.
This is a great Christmas gift and can be presented simply in a clear bag or in
a Christmas tin/box.
Chocolate Bark
375 ml (1 ½ cups+) semisweet baking chocolate (squares)
25 ml (2 tbsp) butter
1 cup whole almonds or pecan halves, hazelnuts, whatever you prefer
Prepare a baking sheet by lining it with waxed paper (nowadays you would
probably use parchment paper)
Place chocolate and butter together in a saucepan over low heat, stirring
constantly until melted
Add the nuts and stir well to combine
Spread to form a thin layer
Refrigerate 1 hour
Break into pieces. Store in airtight bags or containers in a cool place.
From Christy Luke – Grand Forks, B.C.
Here's my contribution to your holiday recipe exchange book. They're my
dear ol' mom's....and they weren't even part of our family tradition. She
started making this after we'd all grown up and left the house. Yet, they are
my favourites - and they're the first treats I make when I start my Christmas
baking. It's the sweet and salty that is just so good.
Salted Nut Bars
3 cups flour
1 cup brown sugar
1 tsp. salt
1 cup butter - softened
2 ½ cup salted mixed nuts (cashews, walnuts, pecans, etc) - whole nuts
½ cup light corn syrup
2 tablespoons butter
1 tablespoon water
6 ounce package (1 cup) butterscotch chips
Heat oven to 450.
Combine first four ingredients in bowl. Blend well. Press into 15" x 10"
ungreased pan. Bake 10 - 12 minutes.
Sprinkle nuts over the partially baked crust. In small sauce pan, combine
corn syrup, butter, water, and butterscotch chips. Boil 2 minutes, stirring
constantly. Pour over nuts.
Bake 10 - 12 minutes more. Cool. Cut into bars. MMMMMM good!
From Cecilia Cooper – Vancouver, B.C.
Here is a huge family favorite! Our holiday indulgence. My grandma Mary
Taylor lived on a ranch in Tieton Washington and grew cherries. The 5
minute fudge recipe was hers and I have made it every Christmas since I was
a little girl...over 50 years ago!
Great Grandma Mary Taylor's 5 minute fudge
6 cups sugar (brown)
1 lb (2 cups) butter
1½ cups strong coffee
1½ cups cocoa powder
Mix in a large saucepan and stir until boiling over low heat. Be patient.
Stir constantly while boiling for 5 minutes.
1 kg icing sugar
1 tsp vanilla
Nuts, coconut, raisins or cranberries (optional)
Remove from heat and immediately stir in bag of icing sugar plus vanilla. Stir
well.
Add nuts, etc.
Pour into buttered lasagna pan. Let cool and harden.
Cut into squares. Enjoy!
From Rita Churchill
One of the cookies that has warmed my heart for many years is a chocolate crinkle
type that I discovered when a Girl Guide leader in northeastern BC. As ginger snaps
are also a favourite, I went looking for a cross between these two. I made this recipe
for the first time this winter and, despite uncertainty when I realized how much oil
would be used, we are thoroughly enjoying the result. The original recipe was
posted by Dana Boscarelli on all recipes.com. She mentions that the recipe has
been in her family for many years. My changes to the cookies are the addition of
black pepper and nutmeg. I will be adding some finely chopped candied ginger and
decreasing the sugar slightly to compensate for this addition next time I make
them. A delicious and foolproof addition to my list of Christmas cookies!
Ginger Crinkles
2/3 cup vegetable oil
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon black pepper
½ teaspoon salt
¼ cup sugar
Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in
molasses. Mix again. Sift and add all dry ingredients except 1/4 cup sugar. Mix until
incorporated.
Place 1/4 cup sugar into small bowl. Roll each teaspoonful of dough into a ball and
drop into sugar to coat.
Place on ungreased cookie sheet. Bake at 350 F (175 C) for 12 minutes (10-15
minutes depending on your oven).
From Patricia Simpson – Chase, B.C.
This is a tale of two Grandmas. My Mom lived in Eastern Canada and my husband's Mom
lived in the West. I was always in the kitchen with my Mom sharing her recipes as a
teenager and young adult and then once I was married I was in my Mom-in-Law's kitchen
sharing her recipes. So after they both passed away in the last few years I gained solace by
compiling all the favorite recipes they shared with their families over 50 or so years and
passed them onto their grandchildren. They both cooked very traditional foods but their
desserts were always exceptional to say the least.
My Mom's Strawberry Shortbread Cookie recipe has been transformed over the years with
everyone in my family wanting a different variety. My husband loves the glazed cherries, my
daughter and son want chocolate kisses and my new favorite is toblerone pieces.
My Mom-in-Law made the best pies ever with her pie crust melting in your mouth. Her
Never Fail Pie Crust recipe is a family favourite for sweet and savoury pies or tarts. I use this
recipe over the holidays for Tortiere as well as Apple Pie, Butter and Cherry Tarts.
Grandma's Strawberry Shortbread Cookies
1 cup butter
1 cup sugar
1/3 cup spreadable cream cheese
1 tbsp vanilla
1 egg yolk
2 ½ cups flour
Cream butter, sugar and cream cheese. Add vanilla and egg yolk. Mix well with blender.
Blend in flour. Pat hands with flour and roll mixture into little balls and place on cookie
sheet. Press thimble into centre of each ball. Fill centre with strawberry jam, glazed
cherries, chocolate kisses or toblerone. Bake @ 325 F between 8 and 12 minutes until
bottom of cookie is golden brown. Makes 5 dozen.
Grandma 's Never Fail Pie Crust
5 cups flour
2 tsp baking powder
1 tbsp brown sugar
1 tsp salt
1 lb. shortening (454 grams)
1 egg slightly beaten
1 tbsp vinegar
Cold water (up to 1 cup)
Mix together flour, baking powder, brown sugar and salt. Cut in shortening with pastry
cutter or a knife. Use your hands to mix shortening into flour mixture until dough pieces
become smaller than peas. In measuring cup add egg to vinegar and then fill to 1 cup
measure with cold water. Mix thoroughly and then add to dough gradually, blending with
hands. Gather dough into a ball and divide into six equal portions. Wrap unused dough
portions in plastic wrap to freeze. Use for pies or tarts. Add filling and bake until crusts are
golden brown. Yield: 3 double pie crusts (6 crusts)
From Margaret Waring – Williams Lake, B.C.
I have an oatmeal ginger shortbread recipe that I would like to share. It is
simple and easy to make. I just used to make these cookies at Christmas and
they became the favourite of my parents. I now make these cookies every
time I visit my Mom as they continue to be her favourites. I like them too!
Oatmeal Ginger Shortbread
Oven temperature 325 degrees F.
1 cup butter
¾ cup sugar (I use either brown or white or a combination of the 2 sugars
and it slightly changes the texture)
1/3 cup finely chopped candied ginger
1½ cups flour, white all purpose
1½ cups large flake rolled oats.....not the fast cooking type
Cream the butter and sugar together til they are very well mixed
Stir in the ginger bits
Mix in the flour and oats
Press into a 9 inch by 13 inch un-greased pan
Cook for 35 minutes @ 325 F
Cool for no more than 10 minutes in the pan and then cut into squares
Finish cooling completely
From Paula Bradner – West Vancouver, B.C.
Here is a simple shortbread cookie recipe that I have been making for the
last 35 years. The recipe was given to me by a dear friend – it was her
family recipe. My friend, Pam, lives in Burlington, Ontario. A Christmas
season tradition for us now - we both make these cookies in early December
and keep them stored in cookie tins for a few weeks to “age” to perfection.
What I like about these shortbread cookies is that they are not too “short”.
Just the right amount of sweetness, and buttery, with a nice crumbly texture.
Easy to make, and they disappear quickly when put out for guests to enjoy!
I have passed this recipe on to many other friends that have requested it,
and to a favourite niece that enjoys a bit of baking.
Pam’s Shortbread Cookies
1½ cup unbleached all-purpose flour
1/3 cup cornstarch
½ cup icing sugar
½ pound unsalted butter
1 tsp vanilla
¼ tsp salt
Preheat the oven to 300 degrees F. Sift and measure the dry ingredients and
then mix together on a plate or bowl. In a large mixing bowl – cream the
butter. Add the dry ingredients to the creamed butter a third at a time.
Mixing well as you add each 1/3rd. Before last of dry ingredients are added,
stir in the vanilla. Using a small spoon, scoop a bit of dough from the bowl
and with your hands roll the dough into a small ball. Place the balls of dough
on an ungreased cookie sheet. Press each ball lightly and pattern the dough
with either a fork or a cookie press. Bake the cookies for 15 – 20 minutes or
until lightly browned around the edges. Cool on cookie racks and place in
cookie tins to store. Best if eaten after “aging” for one week.
From Robyn Thrift – Nanaimo, B.C.
Here is my recipe which is Gluten free and wonderful for a large group as it
makes a huge bread bowl full and is easy and inexpensive.
Poppycock
2 cups brown sugar
1cup butter/margarine - I prefer butter taste-wise.
1/2 cup corn syrup
1 tablespoon baking soda
6 quarts (i.e.24 cups) popped corn
Nuts - I like whole pecans or whole almonds but sliced nuts would be fine.
About 2 cups or more.
Method:
Boil brown sugar, butter, syrup together for 5 minutes. Remove from heat,
add baking soda.
Stir over popped corn and nuts.
Spread over lightly greased cookie sheet and bake at 200 F. for 1 hour,
stirring every 15 minutes to prevent sticking. You are actually drying out and
crisping the mixture like granola, not baking it.
Remove from oven and let cool. Store in a covered container to keep crisp.
From Janet Ritchey – Granthams Landing, B.C.
I am sharing my Blackberry Pie recipe which I had good reason to use this
summer as a result of a bumper crop of blackberries on the Sunshine Coast.
With an abundance of blackberry bushes in the area and new crops of the
berries all the time, it was only a matter of getting out with our buckets to
pick the berries, making sure to save lots for the bears who also favour the
taste of blackberries!
Blackberry Pie
2 lb frozen blackberries, thawed
31⁄2 tbsp quick cooking tapioca
11⁄4 c. sugar
1
⁄8 tsp salt
1 tbsp lemon juice
1 tsp lemon zest
¾ tsp cinnamon
¼ tsp almond extract
2 tbsp maple syrup
1 tbsp butter
2 tbsp approx. organic sugar
Pastry for double-crust pie (prepared in advance)
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Mix berries, tapioca, sugar, salt, lemon juice, zest, and almond extract in
medium bowl. Let sit for 30 minutes.
Prepare pie dough of your choice, chill, and roll out top and bottom
crusts.
Preheat oven to 400° F.
Line 9" glass pie plate with dough. Fill with berry mixture, sprinkle with
cinnamon and maple syrup. Dot with butter.
Cover with lattice top crust; seal and flute edge.
Brush top crust with water and sprinkle with organic sugar.
Bake for 30 minutes and then reduce heat to 350° F. for another 30
minutes.
From Joanne Richard – Victoria, B.C.
My aunt Bea took care of me and my three sisters when we were children so
our parents could work. She was a fabulous cook, nothing fancy but
everything made from scratch, soups, rolls, breads, fish cakes on friday! My
love of baking came from helping her in the kitchen.
I remember flying back to Toronto many years ago with a cake wrapped up in
a box to carry on!!! Here is her Lemon Bread.
Lemon Bread
1½ cup flour
½ tsp salt
1 tsp baking powder
mix these three dry ingredients together
1cup sugar
½ cup soft butter
Cream these two ingredients together, beat until fluffy
2 eggs
Grated rind of one lemon
Add these two ingredients to the cream mixture
½ cup milk
Add flour and milk alternately to the cream mixture.
Grease a loaf pan. Pour in mixture. Bake at 350 F. for an hour. After removing
from the oven pour juice of one lemon mixed with 1/4 cup of sugar over top
for glaze.
From Audrey Hall – Surrey, B.C.
In 1964, early December, I was expecting our second child and preparing for
Christmas knowing I would be busy with a one year old and a new baby in
the next couple of weeks.
I thumbed through my Edith Adams recipes (Vancouver Sun editions) and
here is the easy one I chose for shortbread cookies.
This began a tradition and I’ve made dozens and dozens of these delectables
since.
By the time listeners see this my son will have just turned 51 and my little
newspaper clipping is quite yellowed with age....but still, this is my favorite
recipe of all time.
RICH COOKIES MUST MELLOW - it said in the headline.
1 pound of butter
1 cup berry sugar
4 cups all-purpose flour
Usual method of creaming together and rolling out to 1/2 inch thickness.
Bake on floured pan at 325 F for 8-10 minutes.
Yield: 5 dozen 1 1/2 inch cookies.
From Willy (Wilhelmina) Triveri – Grand Forks, B.C.
Just thought I'd add the recipe given to my family in 1954. We’d just arrived
from Italy and Mrs. Santano was kind enough to share this with us. I've tried
many other Christmas Cake recipes, but I always come back to this one.
White Christmas Cake –Mrs. Santano’s Recipe (circa 1954)
2 cups butter
1½ cups sugar
6 eggs
1 cup milk
3 tsp. baking powder
2 cups raisins
2 cups currants
1 cup red and green candied cherries
1 cup mixed peel
3 tsp. each lemon extract and lemon zest
5 cups flour
¼ cup brandy or whiskey
Place fruit in bowl and add ¼ cup brandy or whiskey. Stir occasionally, and
let soak overnight.
Cream butter with sugar, add eggs and beat well. Add lemon extract, and
zest.
Mix baking powder with flour. Alternately add flour mixture and milk to butter
mixture, then add fruit. Grease 4 loaf pans, line with wax paper, and grease
again. Bake at 250 F for one hour, then raise temperature to 300F and
continue baking until the Christmas cakes test done. Remove from pan,
remove wax paper, and set on cooling rack.
Brush warm cakes with a brandy of choice, or a fruit juice. When cool, wrap
in foil, and store in a cool place, or freeze.
From Val Gibson – Nelson, B.C.
My Mum was not really into baking and cooking. Although she always made
our family healthy and appealing dinners she did not really love to do it
every day.
One of her "go to" desserts was Coconuts Squares. I loved these chewy
sugary treats with the slightly dark and crusty corner bits, cherishing them
above all the others. As a teenager I would come home from activities and
dates and sneak a piece or two --I always told her I was just "evening off the
row."
She never seemed to mind really. Sure do miss my Mum.
Coconut Squares
350˚F oven
½ cup shortening
2 cup brown sugar
2 eggs
2 tsp vanilla
1 cup flour
2 tsp baking powder
1 tsp salt
1½ cup shredded coconut
½ cup walnuts
Directions:
Melt shortening in a sauce pan, remove from heat
Add brown sugar, salt - mix well
Add eggs, vanilla, and beat well
Add coconut and nuts
Put into the square pan (8x8 works well)
Surface will be rough -dinna worry
Cook 35 mins in a square pan
Check for doneness with a tooth pick in the centre (Pick will come out clean
when done)
Leave in pan, on a wire rack, to cool
They won't last long
From Lorna Pawluk – Vancouver, B.C.
This recipe comes from a cookbook my mother gave me many years ago.
The biscotti recipe is a favourite of the whole family, but especially my
husband.
Crunchy Biscotti
1¾ cup all-purpose flour (425 mL)
2 tsp. baking powder (19 mL)
¾ cup whole unblanched almonds (175 mL)
2 eggs
¾ cup granulated sugar (175 mL)
1/3 cup melted butter (75 mL)
2 tsp. vanilla (10 mL)
½ tsp. almond extract (2 mL)
1 ½ tsp. grated orange rind (7 mL)
1 egg white, slightly beaten
In large bowl, combine flour and baking powder; stir in almonds. Whisk
together eggs, sugar, butter, vanilla, almond extract and orange rind; stir
into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into smooth
ball. Divide in half; roll each into 12 inch (30 cm) long log. Transfer onto
ungreased baking sheet.
Brush tops with egg white; bake in 350 degree F (180 C) oven for 20
minutes. Remove from oven and let cool on sheet on rack for 5 minutes.
Transfer each log to cutting board; with sharp knife, cut diagonally into ¾
inch (2 cm) thick slices. Stand cookies upright on baking sheet; bake for 20
to 25 minutes longer or until golden. Remove biscotti to rack and let
cool. Makes about 24 cookies.
Hint: To prevent crumbling when slicing the partially cooked log of dough,
use a sharp chef's knife and cut with firm, decisive strokes.
Standing the biscotti upright during the second baking ensures that they dry
out evenly.
From Doug Baker – Gibsons, B.C.
At Christmas, if I can find the time, I make a Greek treat, melomakaroma.
We got the recipe probably 30+ years ago from one of my wife's high school
students. Basically, it's a soft dough, made into a patty, then rolled around a
nut/spice/sugar filling, baked, boiled, and rolled in more of the filling. It's not
nearly as hard as it sounds, and it's fun. You probably won't find
melomakaroma at any of your friends' or relatives' house.
Melomakaroma
10 tbsp ground walnuts
1 tsp ground cloves
1 tsp cinnamon
1 tbsp sugar
½ cup vegetable oil
½ cup melted sweet butter
½ cup orange juice
2 1/3 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup honey
1 cup water
Extra ground walnuts to roll treats in after boiling
Mix the walnuts, spices, and sugar and set aside; it's the filling. Beat
together the oil, melted butter, and juice until creamy. Keep beating; it will
thicken slightly. Add flour, baking powder, and baking soda and hand-mix.
The dough will be elastic and pliable. It might even seem a bit oily; don't
worry. Individually take about 2 tbsp of dough, flatten into a patty, and put
about 1 tsp of the filling in the middle. Press the edges together and gently
but firmly roll the treat, forming a kind of stubby cigar (perhaps 3" long). Be
sure the edges are sealed (maybe pinch before rolling) as baking will stress
them a bit.
Bake the "cigars" on a greased pan at 325 degrees for about 15-18 minutes,
or until lightly browned. Boil the honey and water and drop the baked treat
one or two at a time into the boiling liquid. Simmer a couple of minutes,
remove, and put on a rack to drain for a few minutes. Add equal amounts of
honey and water if the level drops. Sprinkle or roll the boiled treat in more
ground walnuts. Cool and serve.
Our recipe says "keeps for a couple of months" but that's only if frozen; if
fresh they're best eaten within a week or so.
From Judi Curtiss – Vancouver, B.C.
My friend Sara Jean started doing a marathon 'Cookie Baking Weekend' with
me in 1984. We would start Saturday morning and continue until we were
done (or exhausted) Sunday night. One memorable time was a Saturday
night when the two of us were still at it around 11:00 pm. My husband was
off for a night with the boys, so it was just the two of us. We looked out the
window and saw it was starting to snow. We both started to giggle and said
'"Let's finish this batch and go for a walk". And so we did, slipping like a
couple of goofy teenagers all around my South Vancouver neighbourhood.
Sara moved to Vancouver Island about 20 years ago, but we remain friends
to this day! Now, I do my baking without her, but have great memories of our
Baking Weekends.
This recipe is modified from one that appeared in Better Homes and Gardens
in 1990.
Judi’s Ginger Cookies
Oven temp. 350 º F
Yield: approx. 3 doz. or so
2 ¼ c. all-purpose flour
2 tsp. ground ginger*
¼ c. chopped candied ginger
1 tsp. baking soda
¾ tsp. ground cinnamon *
½ tsp. ground cloves *
¼ tsp. salt (optional)
¾ c. butter or margarine
1 c. sugar
1 egg
¼ c. molasses
2-tbsp. sugar (approx.)
* I tend to go a bit heavier on the spices
1. In medium bowl, combine flour, ginger, soda, cinnamon, cloves, candied
ginger and salt; set aside.
2. In a large mixing bowl, beat butter or margarine until soft. Gradually add
the 1 cup of sugar; beat until fluffy.
3. Add egg and molasses; beat well.
4. Stir dry ingredients into beaten mixture.
5. Shape into ¾” balls (about 1 tbsp. or a bit less); roll in the 2 tbsp. sugar.
6. Place about 1” apart on an ungreased cookie sheet.
7. Bake at 350º F for about 10 minutes or until light brown and still puffed.
(Do NOT over bake).
8. Let stand 2 minutes; transfer to wire rack to cool.
Keeps well in cookie tin for about 1 week (if you can make them last that
long!) also freeze well.
From Dianne Semark – North Vancouver, B.C.
This is my mother's shortbread recipe. The cookies taste great and it's a
simple, basic recipe.
Just like my mom was, all good, nothing fancy. My mom made a bunch of
cookies every year at Christmas time, they were a tradition in our family.
When I got old enough to help, we made them together. My mom didn't have
a sweet tooth, she kept a small batch for my dad, my sister and I, but she
mostly baked to give something home-made to friends and neighbours at
that time of year. She also baked cookies for the doctors and nurses when
she went in for chemotherapy, she battled lymphoma cancer for more than
15 years and gave in appreciation for the treatment she received. She was a
giving person in so many ways and in her honor, I now bake cookies from her
recipe with my daughter and give them to friends, family, neighbours, and
colleagues.
My mom always used her hands to mix the dough. Now when I make them, I
take her recipes and cookie cutters out each year at Christmas time and I'm
immediately taken back to my Mom's kitchen. I hear her voice guiding me
through the recipe, and I just love the feeling of my hands mixing the sifted
corn starch and flour. And she is with me in spirit.
Ceferina's Shortbread
1lb unsalted butter (at room temperature)
3 cups flour
1 cup icing sugar
1 cup corn starch
Sift flour, sugar and corn starch
Add 1lb butter and mix together by hand
Roll out to a thickness of ¼” and use cookie cutter shapes
Bake at 350 degrees for 10 mins
Yields approx. 3 – 4 dozen cookies
From Rev. Louise Hart – Fort St. John, B.C.
This recipe was given to me by my mum. She calls it a "no fail" recipe. It is
simple to make and delicious. This fall I wanted to enter a cake into the North
Peace Fall Fair. I had never done this before. I asked my mum what recipe she
would suggest. She told me the almond cake. I made it and entered it in the
fall fair. I won first prize! I have a red ribbon that is posted on my fridge. I
was so happy the day I won I wanted to wear the red ribbon pinned to my
sweater. My mum was really excited too.
Almond Cake
1 cup flour
½ tsp baking powder
¼ cup margarine, softened
1 cup sugar
1 tsp almond extract
¼ tsp of salt
2 eggs
1 small container plain yogurt (1/2 cup approx.)
2 tbsp sliced almonds
Stir together flour and baking soda. Set aside. In large bowl, beat margarine,
sugar, almond extract, salt and eggs until light and lemon coloured.
Alternately stir yogurt and flour mixture until well blended. Turn into greased
8" square pan. Sprinkle with sliced almonds. Bake at 350" for 25 to 30
minutes.
From Helen Ruel
My dad passed away a few years ago and I often think of a dessert he used
to
make when we were younger. I can still imagine him at the blender whipping
up his
culinary delight and it makes me smile.
Stanley’s Jello
As far as I can remember, he would put:
Equal parts prepared jello and vanilla ice cream into the blender. IE. If you
put in one cup of prepared jello then add one cup of icecream.
(If you use red or green jello for the holiday season, it would give it a real
Christmas vibe.)
If not creamy enough for you, just add more ice cream.
It would come out all smooth, creamy and light tasting, always nice after a
meal.
You can top it with almost anything:
Sprinkle chocolate shavings over it or slice bananas or chopped fruit.
As I got older, I did sometimes wonder what would happen if I added some
Irish Cream or Baileys to it. Still haven't tried that out.
Serve immediately or chill in fridge. You can't leave it in the fridge for more
than a day or two though after you blend the two together.
He used to make it in batches, enough for whoever wanted some.
From Kate Jordan – Abbotsford, B.C.
Here is one of my favourites....I first tasted this lemon tart at the Sumas
Centre in Ontario where I used to gather with friends to wrestle with ideas of
all sorts, although they were predominantly theological. This lemon tart was
made by a member of our group who always cooked delicious meals. Also
included in our time together were walks along wooded paths and wonderful
meals that we took turns preparing and were then shared.
Lemon Tart
Almond Crust:
Cut 1/2 cup butter into
1 cup unbleached flour until it resembles coarse crumbs
Mix in 2 Tbsp. chopped or sliced almonds.
Press dough into 9 inch pie plate....the dough will cover the bottom of the
pan and go about 2/3 up the side.
Bake in 350 degree oven for 18 minutes.
Lemon Filling:
Whisk together
3 large eggs
3/4 cup granulated sugar
Add: the grated zest of 1 lemon
1/2 cup lemon juice
1/4 cup plain yogurt (I use the kind that has no gelatin)
Whisk until smooth.
Gently pour the lemon mixture into the hot crust.
Return the tart to the oven.
Bake 20-22 minutes...until the crust is golden and the filling is set.
Cool on a wire rack. Dust the tart with icing sugar before serving if desired.
This tart is lemony, easy to make and delicious.
From Tony King – Parksville, B.C.
Here is one of our favorite (read addictive) squares. Found the recipe in a
Robin Hood "Baking Festival" booklet published in 1997.
MOCHA BROWNIE BARS
Brownie base:
4
3/4
2
3
1
squares Baker's unsweetened chocolate
cup butter
cups granulated sugar
eggs
cup Robin Hood all-purpose flour
Mocha layer:
2
1/4
2
1/2
4
tbsp instant coffee granules
cup hot water
tbsp custard powder
cup butter, softened
cups icing sugar, sifted
Garnish:
2
squares Baker's semi-sweet chocolate, melted
Brownie Base: MELT chocolate and butter over low heat or in microwave on medium
power for 2 minutes until butter is melted. Stir until completely smooth.
STIR in sugar and eggs. Mix well, stir in flour until smooth. Spread in a greased, foil
lined 13 X 9 (33 X 23 cm) cake pan {I use parchment paper cut to size for bottom
and sides}.
BAKE at 350F for 35 to 40 minutes, or until toothpick inserted in centre comes out
almost clean. Do not overbake. Cool in pan.
Mocha layer: DISSOLVE coffee granules in hot water. ADD remaining ingredients
and beat until smooth. Spread over cooled brownie layer. Drizzle with melted
chocolate to garnish. Let chocolate set, then cut into bars.
TIP: to store, refrigerate uncut bars in airtight container for 2 weeks.
Prep time: 20 minutes
Baking time: 40 minutes
Makes: about 24 bars
Freezing: excellent without drizzle.
From Susan Peterson – Vancouver, B.C.
I got this recipe 25 years ago when Mrs. Davidson brought them to a party I
attended at her son and daughter-in-law’s home. They are a family favourite
at my home and a hit any place I take them.
Frangipane Tarts
from Mary Davidson
Yield: 24 small tarts or 12 muffin tin size
Ingredients:
pastry to line pans
apricot jam – about ¼ cup (can use any type really. I have used cherry,
blackberry or strawberry. They are all good, but apricot is the original.)
½ cup soft butter
½ cup sugar
1 egg, beaten
1 tsp. almond flavouring
½ tsp. baking powder
2/3 cup rice flour
1/8 tsp. salt
Method:
1. Preheat oven to 375°F.
2. Line tart pans with pastry.
3. Spoon a very thin layer of jam in the bottom of each tart. (About ½
tsp.)
4. Cream butter and sugar together.
5. Mix in egg and almond flavouring and then stir in dry ingredients.
6. Spoon this layer over the jam and spread so it touches the edges of the
pastry and completely covers the jam.
7. Bake about 30 minutes, or until golden.
8. Cool and then thinly ice with icing sugar glaze if desired. Top with a
cherry piece if desired.
From Louise Given
Here’s a recipe for:
Basic Ginger dough
1/3 cup unsalted butter, softened
1 cup granulated sugar
1egg
1/3 cup fancy molasses
2 cups all-purpose flour
1 ½ tsp. ground ginger
1 tsp soda
1 tsp. cinnamon
1/4 tsp. cloves
pinch of salt
In large bowl beat butter with sugar until fluffy
Beat in egg and molasses.
Whisk together flour and spices.
Stir into butter mixture until combined.
From Susan Kell – Sechelt, B.C.
My earliest and fondest memory of Grebel was as a little girl, being taken by my Grandfather
to visit my Great Grandmother. I was living in Calgary at the time, along with all of my
extended family. My Great Grandmother was baking Grebel and I can still remember the
wonderful smell of baking in her home. She did not speak English, so my Grandfather had to
translate for me. Language however was not a barrier for the love and warmth that she
shared with me and I still hold dear. As time passed, my parents and I moved to Victoria and
we spent many a Christmas away from relatives. I came to look forward to the yearly
Christmas package from my Grandmother and the Grebel that she always sent.
This recipe is still much cherished by my family. I am proud to say that this family tradition
lives on as I bake a batch at Christmas to share and my daughters take great delight also in
keeping this tradition alive.
Passing on the recipe also passes on memories of family, love and gratitude. You see, my
Great Grandmother and Great Grandfather were Russian farmers fleeing the terror of the
Bolshevik revolution and found safety and opportunity for new lives as Canadians in the
1920's.
This, simple, doughnut like pastry - which is lightly fried and sprinkled with icing sugar - is
especially delicious eaten fresh and warm.
Grebel Recipe
1 cup milk
1 cup sour cream
3 eggs, beaten
¼ cup sugar
1
1
3
5
tsp salt
tsp baking soda
tsp baking powder
cup flour (more may be needed)
Mix all ingredients together to form sticky dough. Cover and chill several hours or overnight.
Roll out dough on lightly floured board to ½ inch thickness. Cut long strands about 10
inches long/ ½ inch wide and twist together. Fry in hot oil until golden brown. Place on
cooling rack and lightly dust with icing sugar.
From Miriam Baskin – Kamloops, B.C.
I like the mixture of fruit and rum so made these. A while ago I took them to
a bake sale with some samples for folks to try. So many said “I don’t like rum
and I don’t like mixed fruit” but soon all the free samples were eaten up and
the shortbread was sold. Just goes to show that things are not always what
they may seem to be, especially with rum!
This year for the bake sale the requests were for more of the shortbread. The
combination of flavours just seems to work.
Fruitcake Shortbread
1 cup butter, softened
¼ cup icing sugar
½ tsp vanilla
2 cups flour
Gradually mix dry ingredients into butter to make basic short bread dough
1 cup diced mixed glazed fruit
¾ cup icing sugar
2 tbsp rum
Knead dough with glazed fruit until combined. Using hands, shape into two
squares.
Place each on a large piece of plastic wrap, loosely pull up over dough.
Using plastic, press and shape each half into 7 inch square smoothing
edges. Refrigerate until firm, about 45 min.
Cut each square into 4 strips. Cut each cross wise into seven 1 inch thick
slices. Arrange 1 inch apart on parchment paper lined baking sheets.
Bake one sheet at a time in 325 oven until edges are light golden. Let cool on
rack for 5 minutes.
Meanwhile whisk icing sugar with rum til smooth. Transfer warm cookies to
racks. Brush with glaze over tops. Let cool completely.
From Donna Martin – Duncan, B.C.
This recipe came from the Danish Heritage Cookbook put out by Granly
Danish Lutheran Church based in Surrey, BC.
My husband’s family is Danish and this is a recipe his mother would make
every year on Christmas Eve. This year I am attempting to carry on the
tradition by serving this dish to my family on Christmas Eve.
GLUTEN
FREE
RIS A L' AMANDE /Almond Rice
1 liter milk
125 g pearl rice (150 ml)
1/2 tsp salt
100 g almonds, blanched, chopped
500 ml whipping cream
sugar, rum, or sherry to taste.
1 whole almond
Bring milk and rice to a boil, simmer over low heat for about 35 minutes or
until rice is done, stirring occasionally, add salt.
Cool.
Add chopped almonds, rum or sherry and sugar.
Whip the cream and fold into the rice mixture.
Refrigerate until firm.
Serve with warm cherry sauce.
Of Interest: One whole almond may be added. The person who gets the
almond receives a little present called "the Almond Present".
From Cecilia Fillipone
I'm an 18-year-old who loves baking and cooking and my contribution is my mom's sugar
cookie recipe. Last Christmas was the first time I made them on my own, as my mom passed
away shortly before Christmas. Her touch definitely added something special. This recipe is
a true time-honoured classic. I wouldn't be surprised if it has been passed down for a few
generations, as it is kept right alongside my great-great-grandmother's ginger molasses
cookie recipe! I hope it is enjoyed by a wider community now and for many years to come.
Mary Anne’s Sugar Cookies
Ingredients
 2 ¼ cups flour

¼ tsp salt

2 tsp baking powder

½ cup margarine or butter

1 cup sugar

2 eggs, beaten

½ tsp vanilla extract

1 tbsp milk
Method (preheat oven to 375°F)
 Sift flour, salt, and baking soda together.

Cream margarine/butter and sugar together, then add the eggs and vanilla.

Mix in the sifted ingredients and the milk, working until the ball of dough comes
together. At this point, if it is too soft, refrigerate for half an hour or until firm.

Roll out to ½ cm thick on a lightly-floured surface. Use cookie cutters to cut out the
desired shapes.

Place on a baking sheet (no need to grease or line it with baking paper) and bake for
12 minutes.

They should be just barely golden brown on the bottom and the edges for the most
tender, shortbread-like cookie; baking them longer gives a crispier result.
Variations
Brown sugar: use brown sugar firmly packed instead of white sugar
Chocolate: add two squares of Baker’s unsweetened or bittersweet chocolate
(melted) to the creamed margarine/butter and sugar. There is enough sugar in the
recipe that adding more sugar in the form of chocolate is unnecessary.
Spice: sift ¼ tsp each cinnamon, allspice, and cloves in with flour.
From Jan Brooks – Boswell, B.C. (East Shore of Kootenay Lake)
This is one my Mom used to make for Christmas baking.
Chewy Cherry Bars
Crust:
1 C. flour
1 tsp. baking soda
1 C. oats
1/2 C. shortening
1 C. brown sugar
Cut in shortening & pack in greased 9x13 pan. Bake @350 for 10 mins.
Filling:
2 eggs
1 C. brown sugar
1 C. angel flake coconut
1/2 tsp. almond extract
1 C. maraschino cherries, chopped
2 Tbsp. flour
1/2 C. chopped pecans
1 tsp. baking powder
1/4 tsp. salt
Beat eggs, sugar and almond extract.
Combine dry ingredients and add.
Stir in rest of ingredients.
Spread on warm crust & bake @ 350 - 25 mins or until lightly browned.
Icing:
1/4 C. shortening
1/2 tsp. almond extract
2 C. icing sugar
3 - 4 Tbsp. milk
Beat together like icing, adding icing sugar and milk to get the right
consistency.
Cut into small squares or larger squares and cross-cut these into diamonds.
This recipe calls for (in total) 4 cups sugar. You can safely cut amounts by
1/3, but why? You make these only once a year!!
From Joan Sturdy – Salmon Arm, B.C.
This recipe has become one of my family’s favourite holiday traditions. It was
given to me by my best friend who was living in Cranbrook, BC when she
came upon the nuts at a craft fair. Unable to get the recipe from the crafter,
the first year she meticulously blanched and skinned all the almonds. They
were a colossal flop, as the yummy mixture had nothing to soak into and it
just boiled away in the pan instead of infusing into the nuts. We’ve fine-tuned
it over the years, one way is using less salt, and we try to use organic
almonds when we can find them, especially for the kids.
Shelagh’s Teriyaki Almonds
4 cups almonds (skin on)
1/4 cup butter
2 tbsp soya sauce
2 tbsp sherry
½ tsp (generous) ginger powder
Toast almonds @ 300 for 25 min on cookie sheets single layer thick. Put into
a large bowl and pour over the melted butter mixed with the other
ingredients. Stir well till most of the liquid is soaked up. Put back on the
cookie sheets (line with tin foil) and toast again for about 20 minutes.
Stir at least every 5 mins. Don’t let them burn. To do this, take the pans out
of the oven to stir so that all the heat doesn’t get out. Otherwise they will
burn on the bottom as the oven attempts to heat up again.
Sprinkle with a little bit of garlic or regular salt. If you can stand being a tree
wrecker, it’s a good idea to spread on paper towel to cool. Store in airtight
container, the longer the better as the flavours soak through.
From Heather Ney – Wycliffe, B.C.
Here is my Mom's shortbread recipe ... the Best !
Shortbread
1 C light brown sugar
1 lb butter
2 egg yolks
4 C four
pinch baking soda
1/2 tsp. vanilla
Cream butter and sugar. Add egg yolks and beat; add vanilla. Mix in the flour
and soda, roll in balls and flatten with fork. Bake in 375F oven ...Watch
closely until light golden (approx 10-12 min)
From Catherine Ruskin
I make Mexican wedding cakes. Basically a shortbread full of nuts. I tell
myself they are nutritious because they are full of protein. And they are little
so you can have one with your cup of tea practically guilt free.
Mexican Wedding Cakes
Oven at 325
1 cup butter (1/2 pound or 2 sticks)
1/2 cup sugar
2 cups all-purpose flour
1 cup nuts chopped fine - not ground (walnuts, pecans, almonds - or a mix)
1 tsp vanilla
1/4 tsp salt
Cream butter and sugar. Add vanilla. Work in flour and salt. Work in nuts.
Form into 1 inch balls
Bake 12-15 minutes
While still warm roll in 1/2 cup powdered sugar
From Cherie Smith – Maple Ridge, B.C.
I recently moved back to BC from Ontario after my husband and I retired. All
the contributors except my former Ontario neighbour, Marg Reid, were all
born at St. Paul's in Vancouver. I love to bake/cook and my mum, Margaret
baked bread every day until the day before she died in her nineties! I should
be so fortunate. Needless to say, our family loves to eat, so most of us can
cook or bake and I'm sure the next generation, while not being born at St.
Paul's, will follow suit. Here are five favorite recipes.
1-2-3 Cookie Dough
You can make just a few cookies (5-10) or a whole bunch. The ratio is 1 part sugar to
2 parts fat to 3 parts flour. (If you want to make more, just double or triple the
amounts given.)
2 oz sugar (about 4 ½ Tablespoons)
4 oz unsalted butter (1 stick) soft, but not melted
6 oz flour (1 to 1 ¼ cups)
Beat or whisk sugar and butter until light and fluffy. (Optional: add pinch of salt and
½ teaspoon of vanilla).
Fold in flour gradually and mix until uniform dough formed. Roll into a log using
plastic wrap, chill, and slice about 3/8 inch thick. Or, roll into 1½ in balls, place on
cookie sheet and flatten to ¼ in. Bake at 350˚F for 15—20 minutes.
Adapted from RATIO by Michael Ruhlman, 2009.
******************
From Cheri Smith recipe2
Meet my mum, special because she baked bread every day until the day
before she died in her nineties. The reason I never really learned to cook until
I got married. I had so much to learn! C
Yummy Blueberry Pudding by my Mom, Margaret (Vesta Holland) Smith
¼ cup shortening
½ cup sugar
1 egg
1 cup sifted flour
1½ tsp baking powder
¼ tsp salt
1/3 cup milk
Topping
2 cups blueberries
1/3 cup flour
½ cup sugar
¼ cup butter
½ tsp cinnamon
Cream sugar and shortening, add egg – beat well.
Sift dry ingredients add with milk
Pour into greased 8” square pan
Spread blueberries over top
Chop butter into flour sugar and cinnamon until crumbly. Sprinkle over
berries.
Bake at 375˚F 45 min.
Serve with cream. The recipe says “scalded unsweetened cream”.
Favorite cold day dessert.
From Cheri Smith recipe 3
"Your work is practically done when you have bought all the good ingredients for this
wonderful dark fruitcake. This is the kind to make if you want to have lots leftover, because
more people prefer the light fruitcake". Not me, and not Darcy, though. We discovered a
long time ago that the correct answer to the question, "how are those pastries"? is always:
"They're a little dry".
DARK FRUITCAKE (Darcy Olson, my cousin on my mum's side)
3 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp ground cloves
16 oz dried mixed candied fruits and peels (2 ½ cups)
1-15 oz package raisins (3 cups)
1-8 oz pkg (1 1/3 cups) pitted whole dates, snipped
8 oz whole red or green cherries (1 1/3 cups)
1 cup slivered almonds
1 cup pecan halves
½ cup chopped candied pineapple
4 eggs
1 ¾ cups packed brown sugar
1 cup orange juice
¾ cup butter or margarine melted and cooled
¼ cup light molasses.
Heat oven to over 300F.
Use 3 8x4x2 or 2 10x3.5x2.5 loaf pans
Grease pans and line with brown paper, grease paper
Stir together flour, baking powder, cinnamon, salt and spices
Add fruits, peels, raisins, dates, cherries, almonds, pecans, pineapple. Mix until well coated.
Beat eggs, add brown sugar, orange juice, butter or margarine, and molasses. Beat until
combined.
Stir into fruit mixture.
Turn batter into pans. Fill to ¾ full
Bake for 2 hours at 300F or until cakes test done. After one hour of baking, cover pans with
foil to prevent over browning.
Wrap in wine, brandy or fruit juice cheesecloth, moisten as necessary.
Store 3—4 weeks.
Makes 40 servings.
From Cherie Smith recipe 4
Marg is an honourary St. Paul's baby (Cherie’s next door neighbour in
Ontario) "These are a few of my favorite things" in these cookies. Thanks,
Marg
Hermit Cookies from Marg Reid,
½ cup of shortening
1 cup of brown sugar
1 egg
2 tbsp water
1 ½ cups sifted all purpose flour
1 tbsp instant coffee
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
¼ tsp ground nutmeg
¼ tsp ground cloves
¾ cup raisins
½ cup broken walnuts
1. Thoroughly cream shortening and sugar, add egg and beat well. Stir in
water.
2. Sift together dry ingredients and add to creamed mixture. Mix well.
3. Stir in raisins and walnuts.
4. Drop onto greased baking sheet.
5. Bake at 375°F for 10 min.
From Cheri Smith recipe 5
Love life on the slide? Make one of these two carrot cakes with the cream
cheese icing (frosting) and you'll be married inside of a year (even if you
don't want to get hitched) and in less time if you always carry the cake and
especially the icing around with you! True story. C
Carrot Cake # 1
Ingredients
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
2 1/2 teaspoons vanilla
3 cups grated carrots
Frosting:
3 ounces cream cheese
1/4 cup butter or margarine
2 cups powdered sugar
2 teaspoons vanilla
Grease and flour pans. Preheat oven to 325°F.
Combine oil, sugar, and eggs and beat well.
Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture
and beat for 2 minutes. Add vanilla and blend well.
Stir in grated carrots until evenly distributed. Do not over-stir. Pour into
prepared pans.
Bake for 45 minutes or until done. Check for doneness by poking with a
toothpick. Toothpick should come out clean.
Frosting: Cream cheese and butter or margarine should be slightly soft, but
not too soft. Cream butter or margarine and cream cheese together.
Add powdered sugar and vanilla and beat until well blended. Add more
powdered sugar if you would like the frosting to be a little thicker.
Frost cake when it is completely cooled. Frosting may be stored in the
refrigerator 1 to 2 weeks. Remove from refrigerator a little while before
using.
Carrot Cake # 2: Serves 15
2 1/4 cups all-purpose flour
2 cups sugar
2 teaspoons soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups shredded carrots - approximately 4 medium carrots
1 1/2 cups oil
4 eggs
FROSTING:
3 cups powdered sugar
2 tablespoons butter or margarine - softened
1 teaspoon vanilla
8 ounces cream cheese - softened
1 tablespoon milk or cream
Heat oven to 350°.
• Grease the bottom of a 9x13 pan.
• In a large bowl, blend all ingredients together at a low speed.
• When combined, beat on high for 3 minutes.
• Pour batter into the prepared pan.
• Bake 40-45 minutes or until a toothpick inserted into the middle comes
out clean.
• Cool completely before frosting.
FROSTING:
• In a medium bowl, blend all ingredients together on high speed until
smooth.
• Spread over cooled cake.
Both from Food and Drink, LCBO, Autumn 2007, by Lucy Waverman.
From Jennifer Zuk – Burnaby, B.C.
I’ve had many favourites over the years but they usually entail some sort of
chocolate. I’m not a chocolate snob in that I love all kinds. This one uses
white chocolate, almonds and dried cranberries and is perfect for the
holidays.
Jingle Bell Bars
Preheat the oven to 350 F.
Base:
½ cup of softened butter
½ cup white sugar
1 egg yolk
2 Tbsp Bird’s custard powder
1 ¼ cups flour
Topping:
1 cup of sliced almonds
1 cup of dried cranberries
Glaze:
½ cup of butter
1½ Tbsp. corn syrup
¾ cup brown sugar
4 ounces of white chocolate
Cream softened butter with sugar. Add egg yolk and custard powder
and continue to cream. Add flour and beat until thoroughly combined. Press
the crumbs into a parchment paper lined 15 inch shallow-sided cookie sheet.
Bake at 350 F for 5 minutes. Remove from the oven.
Toast 1 cup of sliced almonds on a cookie sheet for 4-5 minutes.
Sprinkle the almonds and dried cranberries over the base.
Combine ½ cup of butter, corn syrup and brown sugar in a saucepan
over medium heat. Bring to a boil and boil for 1 minute. Pour evenly over the
cranberries and almonds.
Return the pan to the oven and bake for about 7 minutes until bubbly
all over. Remove from the oven and allow to cool.
Chop up white chocolate and melt. Drizzle over the pan and put in the
fridge to set. Lift the whole thing out of the pan using the parchment paper
and cut into 48 squares.
From Elsie Gerdes – Victoria
This recipe was a perennial favourite with my now departed husband.
English Currant Cake
Cream thoroughly 1 cup butter; 1 cup sugar
Add 4 eggs, beat well
Add 1 tsp vanilla,1 TBSP RUM OR BRANDY or 8 drops of rose water
½ tsp mace
Sift 2 cups flour with ½ tsp cream of tartar, dash of salt
3 cups washed & dried currants (I mix mine with the flour)
Bake in a greased 9 inch tube pan - lined with heavy waxed paper
Moderate oven – 325, 1hr or more –test with wooden stick
ENJOY! Keeps well & smells well, especially with rose water addition –
available from most drug stores
From Kathleen Nichol - Nelson, B.C.
The following recipe was originally published in a Vancouver cookbook
called Raves ’n craves c 1985, by Mae Adams who wrote for the
Kerrisdale Courier. I received this book directly from Mae because she
included a recipe of mine which I had published in a small book called A
Batch of Biscuits (1983). Her side note about how popular they were in
her house during the festive season made me try them as a change from
our traditional shortbread. They were a hit immediately. In fact last
Christmas when my family were all home again, adults now, we had a
blind taste-testing of 3 shortbreads, one of which was the winner in the
CBC Kelowna’s morning show shortbread competition. And this version
came out number one. (I have modified the original recipe over the years
to take into account our need for less sugar.)
Dutch Shortbread (1/2 of the original recipe)
3 ½ c whole wheat pastry flour
1/4 tsp baking soda
1c + 2tbsp unsalted soft organic butter
1/4 c soft coconut oil
3/4 c organic cane sugar
buzzed in mini-processor to make finer
1/4 c finely chopped walnuts (or other nuts to taste)
1/4 pound of a mixture of dried cranberries and apricots (or other dried
fruit), chopped finely
grated zest of 1 lemon
1. Mix the flour and baking soda, set aside
2. Finely chop the fruit and nuts, zest the lemon and add. Mix
2tbsp of
the flour with fruit/ nuts/zest.
3. In mixer beat butter and coconut oil until well beaten. Add
sugar, beat till light and fluffy.
4. Then add in the flour / BS mixture, mix a few minutes, add the
fruit/nut mixture, then knead by hand until “crackly”. (can use
a dough hook to blend, then knead by hand)
5. Line a large rimmed baking sheet with parchment paper.
Spread the dough evenly into it. Chill several hours in fridge or
freeze until firm.
6. Cut into slices about 1½” x ¾ ” or whatever size you want (NOT
diamonds, as they are too tender at the points).
7. Set out on cookie tray, prick centre with fork.
Bake at 325F about 25-30 minutes, depending on size of the cookies.
From Jill Inget – Victoria, B.C.
This recipe is from my great-grandmother and it has been passed down from
her
as we venture out into the world. Traditionally, we've only ever made it
during the Christmas season and its appearance signals the start of the
holidays. I have fond memories of being at my great-grandmother's house
when the sweet tray was put out and our normally polite and friendly clan
descended upon the Kris Kringle like vultures on road kill! It is a
delicious blend of sweet and salty and it is impossible to eat just one
slice!
Kris Kringle
6oz semi-sweet chocolate
1/3 cup peanut butter
1 tbsp. butter
1 1/2 cups icing sugar
1/4 tsp salt
1/3 cup liquid coffee
1 egg
3 cups unsalted soda crackers, crumbled
1 tsp vanilla
Melt first six ingredients in a double boiler. Stir to mix well. Remove from
heat and cool.
Add remaining ingredients. Mix in. Cool. Drop half of mix onto wax paper and
shape
into a roll. Repeat with second half of mix. Put into the fridge. Makes a
nice dainty and keeps well.
From Patti Kagawa – Victoria, B.C.
This recipe was originally given to my son from his kindergarten teacher,
Mrs. Parrish; was subsequently “published” in his Grade 1 class’s “Favourite
Christmas Time Recipe” book, which I still use. My son is now 27 years old! I
hope Mrs. Parrish doesn’t mind us sharing her recipe!
Cranberry Nut Bread
Ingredients:
5 c flour (half whole wheat, if you want)
1/3 c butter
2½ c sugar (half white, half brown)
2 eggs, lightly beaten
2 tsp baking powder
2 c milk (half orange juice, if you
want)
1 tsp baking soda
2½ c cranberries, fresh or frozen,
chopped
1 tsp salt
1 c chopped walnuts
Mix cranberries with ½ cup sugar and set aside. In a bowl, combine flour,
sugar, baking powder, baking soda, salt. Cut in butter until mixture
resembles coarse crumbs. Beat egg, milk or orange juice; stir into dry
ingredients just until blended. Stir in cranberries and walnuts. Spoon into 2
greased 9” x 5” loaf pans. Bake at 350° F for 60 min or until a wooden pick
inserted near the centre comes out clean. Cool in pan 10 minutes before
removing to a wire rack to cool completely.
Yield: 2 loaves
From Elizabeth Cull – Victoria, B.C.
Here is my family’s favourite Christmas cookie recipe. It comes from a recipe
book called “From Kleinburg Homes” – put out by The Women of Kleinburg
United Church in Ontario. My copy, now covered in smudges from years of
use, is the 1979 edition. It was found in an antique shop. Betty Shaw is the
Kleinburg woman who contributed this recipe.
My story goes back to the year my son was 11 years old. He was making this
recipe himself with a little supervision from me. When we got to spreading
the second creamy layer over the rice krispie base, I noticed a tiny piece of
egg shell in the mixture and picked it out. Then I noticed another piece, and
then another and another. “David,” I said, “didn’t you take the shell off the
egg before putting it in the food processor?” He looked at me, strode across
the kitchen to check the recipe, and then turned and said “It doesn’t say
anything about taking the shell off the egg!”
Peanut Butter Crunch
1 cup peanut butter
½ cup brown sugar
½ cup corn syrup
2 cups Rice Krispies
Place butter, sugar and syrup in a saucepan and heat, not boil. Melt first
three ingredients. Remove from heat and add Rice Krispies. Mix and pat
into a 9”x13” pan. Put into the freezer while you make the second layer.
Cream Topping:
½ cup butter
1 egg (shell removed!)
2 cups icing sugar
Combine in a food processor until well blended. Spread over the base in
the pan and put back in the freezer while you make the final topping.
Chocolate Topping:
6 squares semi-sweet chocolate
4 tbsp butter
Melt the butter and chocolate together and spread over the cream topping. (I
do this in the microwave.) Chill and cut into squares. Keep refrigerated, or
better yet, store in the freezer.
From Sharon Moore – Lumby, B.C.
There is no special story..........just tried to do healthier baking this year.
SWEET POTATO LOAF CAKE
Ingredients:
1½ cups mashed sweet potato {no lumps}
½ teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon salt
3/4 cup unsalted butter, softened
3 large eggs, at room temperature
2 teaspoons cinnamon
1/4 teaspoon cloves
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup white sugar
2 tablespoons orange zest
Directions:
Preheat oven to 350° F.
Butter and flour a 9 x 5” loaf pan. Can make a few muffins if using a 8 x
4”
loaf pan.
Sift all dry ingredients and set aside.
Cream butter until light and fluffy. Add sugar and mix more. Add eggs.
1 at a time, slowly. Scrape bowl often. Whip until mixture is light and
fluffy.
Add orange zest and smooth mashed sweet potatoes.
Add dry ingredients and mix until just combined.
Scrape batter into prepared pan {s} and bake for 45 minutes
{loaf}, then put
a piece of buttered aluminum foil over the top of loaf –
keeps the top from browning too much. Continue baking until a tester
comes
out clean about 75 – 80 minutes -- total.
Let sit in pan for 10 minutes before removing. Cool on a wire rack and
enjoy.
From Margot Pajunen – Victoria, B.C.
I love shortbread cookies but have never met with success making them
even though I have tried my mother’s recipe (whose cookies were delicious)
my Aunt’s recipe, my other Aunt’s recipe, many friends’ recipes and still they
never rolled out perfectly. When I bought my first Cuisinart food processor in
the 70’s it came with a recipe book by Bonnie Sterne and in it was a recipe
for Cuisinart Shortbread which I tried and have used ever since. It seems to
never fail. I no longer have that cook book but I do have the recipe which I
am happy to share. I have even made it with gluten free flour—I used the
Cloud Nine flour from the Cloud Nine Specialty Bakery in New Westminster.
Cuisinart Shortbread (can make with gluten free flour)
2 cups flour
1/2 cup fruit sugar
1 cup butter (cold)
Process flour and sugar a few seconds to mix
Cut cold butter into 8 cubes
Add to flour mixture
Process on and off for about 30 seconds or until it forms fine crumbs
Process a few seconds more until the mixture clumps together
Turn mixture into an ungreased 9”x9” pan
Spread evenly and smooth out
Prick with fork all over
Bake at 300 degrees about 50-60 minutes until lightly browned
Cut into squares while still warm
From Helen Kelsey – Surrey, B.C.
Oatmeal Shortbread recipe for Santa's nourishment. Serve with milk!
1 cup butter
3/4 c. packed brown sugar
1 c. flour
2 c. rolled oats
Cream butter, sugar, add flour and oats. Chill for 2 hours.
Pre-heat oven to 350 degrees.
Roll dough on floured and sugared surface to 1/4 inch thickness.
Cut shapes out with cutter.
Bake 8 - 10 minutes until the edges are brown.
From Susan S – Nanaimo, B.C.
I'm sharing a favourite of my family's. It's originally from my mother-in-law
and is easily more than 50 years old.
Hope your listeners enjoy it as much as my family has.
Whipped Shortbread
1cup butter(I use unsalted)
1/2 cup cornstarch
1/2 cup icing sugar
1 cup flour
Preheat oven to 350 degrees. Whip all ingredients together and drop by tsps
onto an ungreased cookie sheet.
Bake until very lightly browned (8-10 min) on the bottom. Can be decorated
with colored crystals or cherries, before baking. Cool 2-3 min on cookie sheet
before removing to a cooling rack.
Yields: 3 & 1/2 to 4 doz small cookies or 2 to 2 & 1/2 med cookies
From Barbara Newbigging
Here is our family's favourite Christmas square.
The recipe is from my friend who lives in Ottawa.
The family always ask me to bake this even if I do nothing else!
You will have to make more as it’s a great gift as well.
Pink Sin
Base:
1 cup crushed graham crackers
1 ½ tbsp. flour
½ cup brown sugar
½ cup melted butter
Mix together and press into 8X8 pan
Bake at 375 for about 10 minutes Cool
Middle:
2 cups coconut
1 tin sweetened condensed milk
Mix together and spread over base
Bake at 350 for 20-25 minutes. Cool before icing.
Icing:
½ cup soft butter
¾ cup icing sugar
Pink colouring
½ tsp almond extract/essence
After each addition of icing sugar beat approx 2 minutes for a fluffy icing.
From Helen Varzeliotis – Saltspring Island, B.C.
This recipe came from CBC in the 80'S, 3'S COMPANY via Susan Mendelson. I
have used it every year since, now a tradition in our family.
Dream Bars
Base:
1/2 cup butter
1cup flour
1/2 cup brown sugar
Cut flour and brown sugar into butter. Pat down into 8x13 pan.
Bake at 300 for ten mins.
Top layer:
Mix together:
1cup brown sugar
2 eggs
1tsp vanilla
3tbsp flour
1/2 tsp salt
1 cup walnuts pieces
1 cup chocolate chips
Pour over baked base, bake 20 mins at 325. Allow to cool before cutting into
squares. Eat & Enjoy
From Beth Watt – Fort Langley, B.C.
In 2012 I was in Scotland for a wedding and a birthday. It was exciting to be
back after nine years to see family and rediscover the country. I brought back
many fond memories from that trip as well as several wonderful recipes.
Margaret Doig's recipes -
Shortbread
(Use food processor, for a while until it comes together, knead, and cool
down in fridge )
4oz castor sugar ( 4 tbsp) ish
12 oz plain flour (2 1/3 cups)
8 oz butter ( 1cup)
Whirl sugar and flour in bowl to mix, cube butter, pulse until it "looks sandy",
place in 9x13 pan, and press down firmly. Bake at 325 until edges just a little
brown (about 20 min). Within 5 min out of oven, divide with pastry scraper
into pieces, prick with fork, sprinkle with sugar and shake around.
I usually double the recipe, in which case put shortbread dough into 2 - 8x13
pans, and use a full 1 lb of butter. Sprinkle sugar when comes out - best part
Gingerbread - old family recipe from Tiree (aunt-cousin-mother).
1/2 lb flour
1 tsp mixed spice
1tsp ginger
1tsp cinnamon
1tsp soda
1/2 lb mixed fruit or sultanas
4oz sugar
2oz butter
1tbsp golden syrup
1tbsp treacle
1teacup water
Dissolve above in pan, simmer for 5min, cool down and add to dry
ingredients
Put in 1 loaf tin. Bake @325 for 1¼ hr-1 ½ hours. Soft and moist
From Pearl Fehr
It's been many years, but I learned to make a favourite treat, Bonnie's
Cinnamon buns, while I was a young mom. My neighbour with four young
children would make them, and this recipe was one of many wonderful
memories that were created and continued over the years as I raised my four
kids. Now I do this as a small one pan recipe that can satisfy my husband's
sweet tooth as he shares them with friends.
Bonnie’s Cinnamon Buns
Scald 1 cup milk in the microwave, 2 min.
Pour over 1.5 tsp salt, 1/4 c butter, 1/2 c sugar
Cool for 5 minutes.
Add 3 eggs, 1 1/2 tablespoons instant yeast, 6 c. flour and 1 c warm water.
Mix till the dough breathes and bounces back.
Let the dough sit in a warm location for half hour.
Take it to a clean counter and punch to your heart's content, then let rest
while you make the sauce.
In a pan mix 1/4 c butter, 1/2 c milk, and 1 1/2 c. brown sugar. Let simmer for
3 minutes.
Roll out dough to the size of a large cookie sheet.
Pour on melted butter to cover lightly, then cinnamon, then brown sugar. Roll
up, and cut into about 12 pieces, and put in a pan.
Pour over this the sauce, and place in a warm place, or in the oven with only
the light on. Let the buns rise for about half hour, or until puffy.
Turn on the oven, and bake 325 deg. about 25 minutes.
The buns can stay in the 9 X 12 cake pan, cookie sheet, or other small pans,
or you can flip it and let the sauce run into the buns.
From Fred Semeniuk
Fred's Sponge Toffey:
Combine 1½ cups of sugar
¼ cup honey
¼ cup water in a pot and bring to boil (300 Celsius)
Fold in 1 tablespoon of baking soda and dump into a sprayed pan about 12"
square.
Let cool and break into pieces. Save in a plastic bag.