Issuu

A SPECIAL SUPPLEMENT OF

NOVEMBER 2013

2013

U2 Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star

Peanut Butter Buttons

Prep time: 15 minutes | Baking time: 18 minutes | Makes 26 to 28

Ingredients: ½ cup (125 mL) unsalted butter, at room temperature 1/3 cup (75 mL) peanut butter ½ cup (125 mL) + 3 tbsp (45 mL) granulated sugar 2 egg yolks 2 tsp (10 mL) vanilla 1½ cups (375 mL) all-purpose flour 26 to 28 mini peanut butter cups icing sugar Directions: 1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper. 2. Place butter and peanut butter in a large bowl. Using an electric mixer, beat on high until very creamy. 3. Beat in ½ cup (125 mL) sugar until well blended. Then beat in egg yolks, one at a time, scraping down sides as needed. Beat in vanilla and then flour until combined. 4. Place 3 tbsp (45 mL) sugar in a shallow dish. Form dough into 1-inch (2.5-cm) balls, and roll in the sugar. Place on prepared baking sheet about 2 inches (5 cm) apart. Use your finger to press into centre of each dough ball to form an indent. 5. Bake in preheated oven for 10 minutes. Remove from oven, place a peanut butter cup in indent and then continue to bake until golden and set, about 6 to 8 more minutes. 6. Remove to a rack to cool completely. When completely cool, dust with icing sugar. www.newscanada.com

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3905 32nd St 250-260-3533 14 - 2601 Hwy 6 250-260-7740

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Rogers Foods Ltd. Rich Mocha Freeze ‘N Drop Cookies … the coffee flavour is subtle compared to the rich double chocolate.

INGREDIENTS: 2 cups margarine or butter 1 1/3 cups brown sugar 1 1/3 cups granulated sugar 4 eggs 4 tsp. vanilla 4 cups ROGERS NO ADDITIVE ALL PURPOSE FLOUR 2/3 cup cocoa 4 tsp. instant coffee 1 1/4 tsp. baking soda 1/2 tsp. salt 2 cups chocolate chips Cream butter and sugars well. Add eggs and vanilla. Beat well. In separate bowl, combine ROGERS NO ADDITIVE ALL PURPOSE FLOUR, cocoa, instant coffee, baking soda and salt. Stir into creamed ingredients. Stir chocolate chips into cookie mixture. Put dough into pails. Chill or freeze thoroughly. Drop by spoonsful onto cookie sheet and bake at 350 ˚F for 10 - 12 minutes. YIELD: 8 - 10 dozen Baking Ingredients and Cookbooks available at…

ROGERS BULK FOOD STORE 4420 Larkin Cross Road, Armstrong, BC V0E 1B6 1-800-356-8735, ext. 5 • store@rogersfoods.com • www.rogersfoods.com

Eggnog Fudge

Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star U3

Makes 64 Pieces

Ingredients: • 3 cups (750 ml) granulated sugar • 1 cup (250 ml) eggnog Glaze • 1 tbsp (15 ml) corn syrup • 1/4 cup (50 ml) • 2 tbsp (25 ml) butter semisweet chocolate • 1 tsp (5 ml) vanilla chips • 1/2 cup (125 ml) chopped walnuts • 1 tsp (5 ml) butter Preparation: Grease sides of large heavy saucepan. Add sugar; stir in eggnog and corn syrup. Cook over medium heat, stirring constantly until boiling. Cook, stirring only if necessary to prevent sticking, until candy thermometer reaches soft-ball stage of 238°F, and when ½ tsp (2ml) syrup dropped into very cold water forms soft ball that flattens on removal from water. Immediately remove from heat; let cool to lukewarm, 110°F, without stirring. Using wooden spoon, beat in butter and vanilla, beating until very thick and no longer shiny. Quickly stir in nuts. Spread in greased 8-inch square cake pan. Tip: If fudge sets too quickly before spreading in pan, reheat gently over low heat just until soft enough to spread. Glaze: Melt together chocolate chips and butter. Drizzle over fudge. Score into 1-inch squares while warm; let cool completely and cut into squares. Fudge can be layered between waxed paper in airtight container and stored for up to two weeks. Recipe: The Canadian Living Christmas Book, Telemedia Publishing Inc./The Madison Press Limited.

season’s

EATINGS Organic Selection In-Store Bakery Fresh Produce Fresh Meats Full Deli Smith Dr., Armstrong 250-546-3039 Open Daily: 9am - 7pm Thurs & Fri: 8am - 9pm

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U4 Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star

MEN

Submitted by

Serving Size: 1 Number of Servings: 48

Ingredients: • ½ cup (1 stick) butter, softened • ½ cup unsweetened applesauce • ¾ cup packed brown sugar • 1 tsp. baking soda • 1 tsp. ground cinnamon • 1 tsp. ground cloves

• ½ tsp. salt • 1 large egg + 2 large egg whites, lightly beaten • ¾ cup molasses • 3½ cups whole-wheat flour • White frosting (optional, for decoration) • Almonds, pine nuts, dried cranberries and raisins (optional, for decoration)

Directions: 1. In a large bowl, mix butter and applesauce until blended. Add sugar, baking soda, spices, and salt. Stir in egg and egg whites. Mix in molasses and add fl our. Cover and refrigerate dough for 2 hours. 2. Preheat oven to 350°F. Mist 2 baking sheets with canola oil spray; set aside. 3. Remove and roll out dough to ¼” thick. Use a 2” to 4” gingerbread cookie cutter to make shapes. Re-roll scraps of dough as necessary. Place cut-outs on prepared baking sheets 1” apart. Bake for 12 minutes or until golden brown. Cool for 20 to 30 minutes and decorate with frosting, nuts, and dried fruit, if desired. Calories: 72; Fat: 2.0g; Saturated Fat: 1.0g; Protein: 2g; Carbohydrates: 12g; Fiber: 1g; Cholesterol: 10mg; Sodium: 75mg

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Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star U5

U6 Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star

Peanutty Chocolate Ra spberry Rugelach Prep time: 20 minutes | Refrigeration time: 1 hour Baking time: 20 minutes | Makes 16 to 24

1 cup (250 mL) all-purpose flour ½ cup (125 mL) peanuts, finely chopped ¼ cup (60 mL) mini chocolate chips 2 tbsp (30 mL) granulated sugar

Ingredients: ½ package block cream cheese, at room temperature, cut into chunks (4 oz (125 g)) ½ cup (125 mL) unsalted butter, at room temperature, cut into chunks ¼ tsp (1 mL) salt ½ tsp (2 mL) cinnamon ¼ cup (60 mL) seedless raspberry jam 1 egg yolk 1 tbsp (15 mL) milk

Directions: 1. Place cream cheese, butter & salt in a mixing bowl. Beat on high until smooth & creamy. Beat in flour, on low, until combined. Form dough into a flat disc & wrap with plastic wrap. Refrigerate for at least 1 hour. 2. Meanwhile, in a small bowl, stir peanuts with chocolate chips, sugar and cinnamon. Upon removing from refrigerator, if dough is too firm to roll, let stand for about 10 minutes before moving on to the next step. 3. Preheat oven to 350°F. Line 1 or 2 baking sheets with parchment paper. On a floured surface, use a floured rolling pin to roll dough very thinly into a circle, about 15 inches in size & about 1/8 - inch thick. 4. Scantly spread dough with jam to cover, then sprinkle with nut mixture. Cut dough into wedges like a pie – for larger cookies, cut into 16 wedges, and for smaller cookies, cut into 24 wedges. 5. Tightly roll each dough wedge from wide edge to point to enclose filling. Place on baking sheet. Whisk egg yolk with milk and brush tops of cookies. 6. Bake in centre of preheated oven until lightly browned, 22-25 minutes. Cool on rack. www.newscanada.com

C hristmas M enu Your

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Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star U7

Choco-Banana Bread Bites Prep Time: 15 minutes; Baking Time: 15 minutes Makes: about 36 cookies | Serving Size: 2 cookies

Ingredients: ¾ cup (175 mL) Carnation Fat-Free Evaporated Milk 2 tbsp (30 mL) vinegar 1 cup (250 mL) ripe mashed bananas (2-3 medium) 1 banana, sliced (¼”/5 mm) & quartered (about 2/3 cup/150 mL) 1 tsp (5 mL) baking soda 1 egg ¾ cup (175 mL) packed brown sugar ¼ cup (50 mL) Crisco Canola or Vegetable Oil 1 tsp (5 mL) pure vanilla extract 2 ½ cups (625 mL) Robin Hood Nutri Flour Blend Tastes Like White 1 tsp (5 mL) baking powder 1/3 cup (75 mL) semi-sweet chocolate chips (optional) 36 banana chips (optional) Directions: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Combine evaporated milk and vinegar in a medium bowl. Stir well (mixture will thicken). Add bananas and baking soda to the evaporated milk mixture. Next, whisk egg, brown sugar, oil and vanilla in a separate large bowl. Stir in flour and baking powder. Add banana mixture and stir until mixture is well combined. Add chocolate chips if using. Drop 2 tbsp (30mL) dough on prepared baking sheets, about 2” (5cm) apart. Place banana chip on top of each cookie. Bake in preheated oven 13 to 15 minutes until the edges are lightly browned. Cool cookies on baking sheets for 5 minutes. Transfer cookies to cooling rack. Store cookies loosely covered or in the freezer. www.newscanada.com

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U8 Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star

Triple-Chocolate Cookies Makes about 48 cookies 1½ cups unbleached all-purpose flour 3 tbsp unsweetened natural cocoa powder ½ tsp baking soda ¾ cup unsalted butter at room temperature ½ cup granulated cane sugar 2/3 cup dark brown cane sugar ½ tsp pure vanilla extract ½ Tahitian vanilla bean, split horizontally ½ tsp fleur de sel in fine grains 3/8 cup (6 tbsp) 41 percent milk chocolate, roughly chopped 3/8 cup (6 tbsp) 65 percent chocolate, roughly chopped

To make the dough: Sift the flour, cocoa and baking soda together in a bowl. Set aside. Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy. Add both sugars and the vanilla extract. Scrape the seeds from the vanilla bean into the bowl. Sprinkle the salt over the top. Beat on medium speed just until combined. Reduce the speed to low. Add the dry ingredients in three additions, pulsing the mixer to incorporate each addition before adding the next one. Pulse just until a crumbly dough forms. Add both chopped chocolates and mix on low speed just until incorporated. Turn the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs. Divide the dough in half. Roll each half into a log about 1¼ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center occasionally to prevent air pockets from forming and to keep the logs at an even thickness. Wrap the logs in plastic wrap and refrigerate until firm, at least three hours or up to three days. To bake the cookies: Preheat the oven to 325° F. Line the bottoms of two 12-by-18 inch sheet pans with parchment paper. Remove the logs from the refrigerator and unwrap them. Using a ruler to guide you and a sharp knife, cut each log into rounds ½ - inch thick. If the dough crumbles as you cut it, reshape each slice. Place the rounds on the prepared pans, spacing them 1½ inches apart. Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until set but soft enough to hold a slight indentation when pressed with a fingertip, about 14 minutes. Let cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week.

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Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star U9

Coconut Peanut Macaroons Prep time: 5 minutes | Baking time: 15 minutes | Makes about 36

Ingredients: 4 egg whites ½ cup (125 mL) granulated sugar 1 tsp (5 mL) vanilla ½ tsp (2 mL) salt 2¾ cups (675 mL) sweetened coconut, flaked or shredded 1 cup (250 mL) peanuts, coarsely chopped Directions: 1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper. 2. Whisk egg whites with sugar, vanilla and salt until well combined. Stir in coconut & peanuts. 3. Using 2 dessert spoons (as mixture is sticky), gather a heaping tablespoon (about 22 mL) of the mixture. Place on baking sheet and form into a tight mound. Repeat with remaining mixture, stirring mixture in bowl occasionally. Set macaroons about 2 inches (5 cm) apart on baking sheet. 4. Bake 1 sheet at time until tops of cookies are golden brown, about 13 to 15 minutes. If macaroons aren’t perfectly shaped, edges can be trimmed with scissors, if desired. 5. Remove from oven and cool for 10 minutes on baking sheet. Then remove to a rack to cool completely, about 20 minutes. www.newscanada.com

Proudly Supporting Local Businesses! “An Okanagan Favorite”

Chocolate Sampling Date: Nov. 28,29,30th 11:00AM - 5:00PM Location: Save On Foods, Vernon Everyone's fovorite! Creamy melted chocolate with a sweet, salty and tart taste, while dipping fresh fruit.

Make a sweet gesture this holiday season!

4900 - 27th St • 250-542-8825 | store hours 8am - 10pm daily

U10 Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star

Pairing wine with dessert

Whipped Shortbread Cookies Submitted by Bruce Rasmussen

Ingredients: 2 cups butter, softened 1 cup icing sugar 3 cups flour 1 cup corn starch Preheat oven to 300°F. Add butter to bowl of a stand mixer. Start the mixer and slowly add icing sugar, continuing to mix at slow speed. Slowly add flour and corn starch until incorporated. IMPORTANT: Put mixer on medium speed, walk away, and let mix for 20 minutes. Drop from teaspoon onto ungreased baking sheet. Bake for 25 - 30 minutes until lightly golden on the bottom. Makes approximately 70 cookies.

One Stop Shopping

for your Holiday Needs

Many people are novices when it comes to choosing the right wine to pair with food, and the same can be said when wine carries over into the dessert hour. Dessert is an expansive term for many different culinary creations, so finding the right wine to go with your dessert is not always easy. Here are some suggestions, courtesy of The Nibble, a specialty food magazine. * Apple pie or tartlets: Anjou wines, like Bonnezaux * Cheesecake: Champagne or rich wines, like Sauternes * Chocolate: Late harvest Zinfandel or vintage port * Coconut custard pie: A Beerenauslese Riesling * Cookies: Whatever is the best you have on hand * Fresh fruit: Moscato D’Asti * Pudding or mousse: Fortified Muscats * Tiramisu: Sweet Malvasia or Champagne

ur h o o d ighbo e N

r Store! o u Liq

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ewER Onl N OW G!

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DOWNTOWN 3417 30th Ave. 250-542-8167

LIQUOR STORE 4513 25th Avenue, Vernon • 250-542-2866

Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star U11

White Chocolate Martini 2 ounces vanilla vodka 1 ounce White Creme de Cocoa 1 ounce white chocolate liqueur, like Godiva 1 White chocolate bar

Pour ingredients into a shaker and shake thoroughly. Strain into a chilled martini glass. Garnish with white chocolate shavings on top.

Pomegranate Martini 1 ounce citrus vodka ½ ounce orange liqueur 3 ounces pomegranate juice Chopped ice ¼ teaspoon lemon juice Lemon slice for garnish

The Candy Cane 1 ounce vodka 1 ounce peppermint schnapps ½ ounce heavy cream Dash of grenadine for color

Combine all ingredients in a cocktail shaker. Add ice so that the shaker is about one-third full. Shake for several seconds and strain into a cocktail glass. Garnish with the lemon slice.

Spiced Cake Martini

Mix all ingredients in a cocktail shaker filled with ice. Pour into glasses filled with crushed ice. Garnish with a candy cane.

Holiday Sparkle

2 ounces hazelnut flavor liqueur, like Baileys ½ ounce cake flavored vodka Sprinkle of nutmeg powder Shake all ingredients together and strain into a martini glass. Sprinkle with nutmeg and serve.

Sweet Santa Shots

2 ounces apple cider 1 ounce club soda Cinnamon stick

1 ounce Midori liqueur ½ ounce grenadine syrup

Mix cider with club soda and serve in a tall glass with a cinnamon stick garnish. A refreshing and nonalcoholic drink option.

Carefully layer the grenadine syrup and the Midori liqueur in a shot glass to have red and green layers. Get Your Holiday gift cards!

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U12 Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star

Rye Whisky Brie

Submitted by Okanagan Spirits

Ingredients: 1 (8 ounce) round Brie cheese ¼ cup brown sugar ¼ cup chopped pecans 1 tablespoon Okanagan Spirits WHISKY Directions: Preheat an oven to 350ºF (175ºC). Cut slits about ¼ - inch deep in a crossing pattern across the top and along the sides of the Brie wheel. Place the brie in a baking dish. Bake the Brie in the preheated oven until softened, about 5 minutes. While the Brie bakes, stir the brown sugar, pecans, and whiskey in a small bowl; pour onto the top of the Brie and return to the oven another 10 minutes. Serve immediately.

Cherry Chocolate

Mousse Submitted by Okanagan Spirits

Ingredients: 3 egg yolks 75ml stock syrup 100g cherries, finely chopped 50ml Okanagan Spirits Cherry Liqueur 160g dark chocolate (72% cocoa solids), melted 300ml double cream Directions: Put the sugar and water in a saucepan over medium heat and cook until it reaches 120ºC (this is your stock syrup). Put the egg yolks, 25ml of syrup and 15ml of Sour Cherry liquor in a bowl, place over a pan of gently simmering water (make sure the water doesn’t touch the base or sides of the bowl) and whisk continuously until the mixture thickens, turns frothy and forms a sabayon. Meanwhile, heat the remaining 50ml of stock syrup in a saucepan over a medium heat until it reaches 120C. Place the sabayon in a food mixer and quickly whisk in the warm stock syrup until the mixture is cold. Mix in the chopped cherries and the remaining 50ml of the liquor. Fold in the melted chocolate and double cream, and mix until smooth. Transfer the mousse into moulds and put in the fridge to set for two hours.

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Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star U13

White hristmas

3 cups light cream or half-and-half ¾ cup vanilla candy melts, chopped 1 tsp vanilla Pinch of ground cinnamon 1 ounce Irish cream liqueur Combine 1 cup of the cream with the candy in a saucepan. Melt over low heat, being careful not to burn. Add the remaining cream, vanilla and cinnamon until everything is heated. Add the liqueur and stir. Garnish with more cinnamon. Serve warm.

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U14 Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star

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Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star U15

Celebration

Sparkler

2 cups cold Sprite 1 cup cold white grape sparkling beverage Fresh raspberries for garnish Mix beverages. Serve immediately in fluted champagne glasses with a raspberry in each glass. Makes 6 (4-ounce) servings. www.newscanada.com

Martini 3 parts Absolut 100 proof vodka ½ part Hiram Walker pumpkin spice liqueur Splash maple syrup Combine all ingredients over ice and shake. Strain into martini glass, and garnish with a cinnamon stick. Recipe courtesy of www.drinkoftheweek.com

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U16 Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star

from your OKANAGAN APPLIANCE SUPERSTORE

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