November 22, 2013

Welcome to our 3rd Annual

Holiday Spirit Guide!

Inside you will find mouth watering recipes from appetizing starters to delicious main courses to scrumptious desserts. These delightful favourites are submitted by you, our readers, enjoy!

For those in the spirit to stretch your vocal chords, we have also included some of the most beloved, classic and timeless Christmas carols, hallelujah!

Holiday Songs

INDEX

Holly Jolly Christmas ................. 2 Jingle Bells .................................. 3 We Wish You A Merry Christmas........................... 4 Santa Claus Is Coming To Town.......................................... 4 O Little Town Of Bethlehem ....... 5 Deck The Halls ............................. 6 I’ll Be Home For Christmas ......... 6 Good King Wenceslas ................... 7

It’s The Most Wonderful Time Of The Year ................................... 8 Rudolph The Red Nosed Reindeer ........................................ 9 Silver Bells .................................. 9 Away In A Manger........................ 10 Joy To The World........................ 10 Winter Wonderland ................... 11 Do You Hear What I Hear?.......... 12 The Little Drummer Boy............. 12 Silent Night ................................ 12

Holiday Recipes STARTERS Fiesta Pinwheels ........................ 13 Classic Nuts & Bolts ................. 14 Christmas Cranberry Sauce ...... 14 Hamburger Tarts ........................ 15 Dilly Dip ...................................... 15 MAIN COURSES Chicken In A Potato Basket........ 16 Sweet & Sour CHicken................ 16 Bodies on Power Bars ................ 17 Christmas Make-ahead Eggs Benedict ............................. 18 Chicken Broccoli Casserole ..... 18 Turkey Dinner Pot Pie ................ 19 Pecan French Toast Casserole . 20 Eggnog Pancakes ........................ 20 Macaroni Casserole with Ham ... 21 Tasty Turkey Wizard Casserole 21 Pastichio...................................... 22 DESSERTS Eggnog Brioche Bread Pudding 23 Best Ever Cherry Chocolate Dessert ..................... 24

DESSERTS CONT. Nut Cookie Fudge........................ 24 Cinnamon Loaf ............................ 24 Candy Cane Shortbread ............. 25 Dark Chocolate Tart .................. 25 Holiday Ring Cake ...................... 26 Latte Bars ................................... 26 Chocolatey Banana Muffins...... 27 Mexican Candy Bars ................... 27 Chocolate Cranberry Bread Pudding ............................ 28 Peppermint Crunch Milk Chocolate Chip Cookies .... 28 Strawberry Delight Torte......... 29 Mini Cinnamon Roll Cookies...... 29 Chocolate Caramel Shortbread 30 Fruity Fiesta Cake ...................... 30 Chocolate Billionaires ............. 31 Chocolate Pizza .......................... 31 Cinnamon Coconut Bread .......... 32 Delicious Dessert (Easy Too) .... 32 No-bake Lemon Slice ................... 32

Holiday S pirit 2013 • P age 1

Holiday Songs Holly Jolly Christmas Have a holly, jolly Christmas It’s the best time of the year I don’t know if there’ll be snow But have a cup of cheer.

Have a holly, jolly Christmas And when you walk down the street, Say hello to friends you know and everyone you meet.

Oh, ho the mistletoe Hung where you can see, Somebody waits for you Kiss her once for me.

Have a holly, jolly Christmas And in case you didn’t hear, Oh, by golly, have a Holly, Jolly Christmas this year.

peace and good fortune be with you, every step of the way. We thank you for bringing us so much joy this past year.

May Peace be your gift at Christmas and your blessing all year through! ~Author Unknown

Knights Pharmacy 330 Main Street ~ Penticton

250-492-4024

145 E. OKANAGAN AVENUE • PENTICTON, B.C. TM

Ho l id ay S pirit 2013 • P age 2

250-493-6066

www.preglass.com

W herever you go this holiday season, may

Holiday Songs Jingle Bells Dashing thru’ the snow in a one-horse open sleigh; O’er the fields we go, laughing all the way; Bells on bobtails ring, making spirits bright; Oh, what fun it is to ride and sing a sleighing song tonight!

A day or two ago I thought I’d take a ride, And soon Miss Fannie Bright Was seated by my side; The horse was lean and lank, Misfortune seemed his lot; He got into a drifted bank, And we, we got upsot.

Chorus: Jingle bells, Jingle bells, jingle all the way!

Oh, what fun it is to ride in a onehorse open sleigh!

Jingle bells, jingle bells, jingle all the way!

Oh, what fun it is to ride in a onehorse open sleigh!

Repeat Chorus A day or two ago the story I must tell I went out on the snow And on my back I fell; A gent was riding by In a one-horse open sleigh He laughed as there I sprawling lie But quickly drove away

Repeat Chorus Now the ground is white; Go it while you’re young; Take the girls tonight, And sing this sleighing song.

Just get a bobtailed bay, Two-forty at his speed; Hitch him to an open sleigh, and crack, you’ll take the lead.

Repeat Chorus

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Holiday Songs We Wish You a Merry Christmas We wish you a Merry Christmas, We wish you a Merry Christmas, We wish you a Merry Christmas, and a happy New Year!

Good tidings we bring to you and your kin; Good tidings for Christmas and a Happy New Year!

We wish you a Merry Christmas, We wish you a Merry Christmas, We wish you a Merry Christmas, and a Happy New Year!

Refrain: We won’t go until we get some, We won’t go until we get some, We won’t go until we get some, Please bring it right here!

Glad tidings we bring to you and your kin; Glad tidings for Christmas And a Happy New Year!

Please bring us some figgy pudding Please bring us some figgy pudding, Please bring us some figgy pudding, Please bring it right here!

Refrain: We wish you a Merry Christmas, We wish you a Merry Christmas, We wish you a Merry Christmas, and a Happy New Year!

Santa Claus is Coming to Town I’m telling you why; Santa Claus is comin’ to town.

He’s making a list and checking it twice, Gonna find out who’s naughty and nice, Santa Claus is comin’ to town.

He sees you when you’re sleeping, He know when you’re awake, He knows when you’ve been bad or good So be good for goodness sake!

Oh! You better watch out, You better not cry, Better not pout, I’m telling you why; Santa Claus is comin’ to town.

You better watch out, you better not cry, You better not pout,

Best of the Holiday Season from everyone Come and see us for all of your entertaining & holiday dinner needs.

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Ho l iday S pirit 2013 • P age 4

Holiday Songs O Little Town of Bethlehem O little town of Bethlehem, how still we see thee lie!

Above thy deep and dreamless sleep the silent stars go by.

Yet in thy dark streets shineth the everlasting Light; The hopes and fears of all the years are met in thee tonight.

For Christ is born of Mary, and gathered all above, While mortals sleep, the angels keep their watch of wondering love.

O morning stars together, proclaim the holy birth, And praises sing to God the King, and peace to men on earth!

How silently, how silently, the wondrous Gift is giv’n; So God imparts to human hearts the blessings of His Heav’n.

No ear may hear His coming, but in this world of sin, Where meek souls will receive Him still, the dear Christ enters in.

O holy Child of Bethlehem, descend to us, we pray; Cast out our sin, and enter in, be born in us today.

We hear the Christmas angels the great glad tidings tell; O come to us, abide with us, our Lord Emmanuel!

Where children pure and happy pray to the blessèd Child, Where misery cries out to Thee, Son of the mother mild; Where charity stands watching and faith holds wide the door, The dark night wakes, the glory breaks, and Christmas comes once more.

You want everything to be perfect.

We can help.

Visit Canadian Tire this holiday season, you will be amazed at what you will find.

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Ho l id a y S pirit 2013 • P age 5

Holiday Songs Deck the Halls Deck the halls with boughs of holly, Fa la la la la, la la la la ‘Tis the season to be jolly, Fa la la la la, la la la la

Follow me in merry measure, Fa la la la la, la la la la While I tell of Yuletide treasure, Fa la la la la, la la la la

Don we now our gay apparel, Fa la la la la, la la la la Troll the ancient Yuletide carol, Fa la la la la, la la la la

Fast away the old year passes, Fa la la la la, la la la la Hail the new ye lads and lasses, Fa la la la la, la la la la

See the blazing Yule before us, Fa la la la la, la la la la Strike the harp and join the chorus, Fa la la la la, la la la la

Sing we joyous all together, Fa la la la la, la la la la Heedless of the wind and weather Fa la la la la, la la la la

I’ll Be Home For Christmas

I’ll be home for Christmas You can count on me Please have snow And mistletoe

And presents ‘neath the tree Christmas Eve will find me Where the love light gleams I’ll be home for Christmas If only in my dreams

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I’ll be home for Christmas You can count on me Please have snow And mistletoe And presents ‘neath the tree Christmas Eve will find me Where the love light gleams I’ll be home for Christmas If only in my dreams

FROM

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Ho l iday S pirit 2013 • P age 6

Holiday Songs Good King Wenceslas Good King Wenceslas looked out, On the Feast of Stephen, When the snow lay round about, Deep, and crisp and even; Brightly shone the moon that night, Though the frost was cruel, When a poor man came in sight, Gathering winter fuel.

‘Hither, page, and stand by me, If thou know’st it, telling, Yonder peasant, who is he?

Where and what his dwelling?’

‘Sire, he lives a good league hence, Underneath the mountain, Right against the forest fence,

By Saint Agnes’ fountain.’

‘Bring me flesh, and bring me wine, Bring me pine-logs hither: Thou and I will see him dine, When we bear them thither.’

Page and monarch, forth they went, Forth they went together; Through the rude wind’s wild lament And the bitter weather.

‘Sire, the night is darker now, And the wind blows stronger; Fails my heart, I know not how; I can go no longer.’

‘Mark my footsteps, good my page; Tread thou in them boldly; Thou shalt find the winter’s rage Freeze thy blood less coldly.’

In his master’s steps he trod, Where the snow lay dinted; Heat was in the very sod Which the saint had printed.

Therefore, Christian men, be sure, Wealth or rank possessing, Ye who now will bless the poor, Shall yourselves find blessing.

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LOCATED BESIDE THE S.O.E.C. Ho l id a y S pirit 2013 • P age 7

Holiday Songs It’s the Most Wonderful Time of the Year It’s the Most Wonderful Time of the Year With the kids jingle belling And everyone telling you “Be of good cheer” It’s the Most Wonderful Time of the Year It’s the hap -happiest season of all With those holiday greetings and gay happy meetings When friends come to call It’s the hap - happiest season of all There’ll be parties for hosting Marshmallows for toasting And caroling out in the snow There’ll be scary ghost stories And tales of the glories of Christmases long, long ago It’s the Most Wonderful Time of the Year

There’ll be much mistletoeing And hearts will be glowing When loved ones are near It’s the Most Wonderful Time of the Year There’ll be parties for hosting Marshmallows for toasting And caroling out in the snow There’ll be scary ghost stories And tales of the glories of Christmases long, long ago It’s the Most Wonderful Time of the Year There’ll be much mistletoeing And hearts will be glowing When loved ones are near It’s the Most Wonderful Time It’s the Most Wonderful Time It’s the Most Wonderful Time of the Year

Have a Safe Holiday Season RETIREMENT LODGE

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Happy holidays to everyone and all the very best for the year to come from the Mayor, Council and all City staff.

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Ho l iday S pirit 2013 • P age 8

170 West Warren Ave., Penticton, B.C. V2A 8R6 www.athenscreek.com

Holiday Songs Silver Bells City sidewalks, busy sidewalks, dressed in holiday style, in the air there’s a feeling of Christmas.

Children laughing, people passing, Meeting smile after smile, And on every street corner you hear; Silver bells, silver bells, It’s Christmas-time in the city, Ring-a-ling, hear them ring, Soon it will be Christmas day.

City street lights, even stop lights, Blink in bright red and green, As the shoppers rush home with their treasures, Hear the snow crunch, see the kids bunch, This is Santa’s big scene, And above all this bustle you’ll hear; Silver bells, silver bells, It’s Christmas-time in the city, Ring-la-ling, hear them ring, Soon it will be Christmas Day.

Rudolph the Red Nosed Reindeer You know Dasher, and Dancer and Prancer and Vixen, Comet and Cupid, Donner and Blitzen, But do you recall The most famous reindeer of all...

Rudolph, the Red-nosed Reindeer, Had a very shiny nose,

And if you ever saw it, You would even say it glows!

All of the other reindeer Used to laugh and call him names; They never let poor Rudolph Join in any reindeer games.

Then one foggy Christmas eve,

Santa came to say; Rudolph, with your nose so bright, Won’t you guide my sleigh tonight?

Then how the Reindeer loved him As they shouted out with glee Rudolph the Red-nosed Reindeer, You’ll go down in history!

FRONT STREET LASER & SKINCARE

Best Wishes to all of our clients this Holiday Season!

Gift Certificates Available.

Call 250-492-7765

Dr.R.Gans

#101 - 164 Front Street, Penticton, BC visit www.frontstreetlaser.com Ho l id a y S pirit 2013 • P age 9

Dr.C.Peters

Holiday Songs Joy to the World Joy to the World , the Lord is come!

Let earth receive her King; Let every heart prepare Him room, And Heaven and nature sing, And Heaven and nature sing, And Heaven, and Heaven, and nature sing.

No more let sins and sorrows grow, Nor thorns infest the ground; He comes to make His blessings flow Far as the curse is found, Far as the curse is found, Far as, far as, the curse is found.

Joy to the World, the Savior reigns!

Let men their songs employ; While fields and floods, rocks, hills and plains Repeat the sounding joy, Repeat the sounding joy, Repeat, repeat, the sounding joy.

He rules the world with truth and grace, And makes the nations prove The glories of His righteousness, And wonders of His love, And wonders of His love, And wonders, wonders, of His love.

Away in a Manger Away in a manger, No crib for a bed,

The little Lord Jesus Laid down His sweet head,

Wishing Everyone Big n o L olid ay Season

g

al

lH

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The stars in the bright sky Looked down where He lay, The little Lord Jesus Asleep on the hay.

The cattle are lowing, the poor Baby awakes, But little Lord Jesus, no crying He makes.

I love Thee, Lord Jesus, look down from the sky,

Be near me, Lord Jesus, I ask Thee to stay Close by me forever and love me, I pray!

Bless all the dear children in Thy tender care, And take us to heaven, to live with Thee there.

Merry Christmas!

At The Front Door Helping You Make A Grand Entrance

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And stay by my cradle till morning is nigh.

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Ho l iday S pirit 2013 • P age 10

Holiday Songs WInter Wonderland Sleigh bells ring, are you listening, In the lane, snow is glistening, A beautiful sight, We’re happy tonight.

Walking in a winter wonderland.

Later on, we’ll conspire, As we dream by the fire To face unafraid, The plans that we’ve made, Walking in a winter wonderland.

Gone away is the bluebird, Here to stay is a new bird He sings a love song, As we go along, Walking in a winter wonderland.

In the meadow we can build a snowman, And pretend that he’s a circus clown We’ll have lots of fun with mister snowman, Until the other kiddies knock him down.

In the meadow we can build a snowman, Then pretend that he is Parson Brown

When it snows, ain’t is thrilling, Though your nose gets a chilling We’ll frolic and play, the Eskimo way, Walking in a winder wonderland

He’ll say: Are you married?

We’ll say: No man, But you can do the job When you’re in town.

Walking in a winter wonderland Walking in a winter wonderland

from the

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Ho l id a y S pirit 2013 • P age 11

Holiday Songs Do You Hear What I Hear Said the night wind to the little lamb Do you see what I see?

Way up in the sky, little lamb Do you see what I see?

A star, a star, dancing in the night with a tail as big as a kite, with a tail as big as a kite.

Said the shepherd boy to the mighty king Do you know what I know?

In your palace warm, mighty king Do you know what I know?

A child, a child, shivers in the cold Let us bring him silver and gold Let us bring him silver and gold.

Said the little lamb to the shepherd boy Do you hear what I hear?

Ringing through the sky, shepherd boy Do you hear what I hear?

A song, a song, high above the tree with a voice as big as the sea, with a voice as big as the sea.

Said the king to the people everywhere Listen to what I say Pray for peace, people everywhere.

Listen to what I say.

The child, the child, sleeping in the night He will bring us goodness and light, He will bring us goodness and light.

The Little Drummer Boy Come they told me, pa rum pum pum pum A new born King to see, pa rum pum pum pum Our finest gifts we bring, pa rum pum pum pum To lay before the King, pa

rum pum pum pum, rum pum pum pum, rum pum pum pum, So to honor Him, pa rum pum pum pum, When we come.

Little Baby, pa rum pum pum pum I am a poor boy too, pa rum pum pum pum I have no gift to bring, pa rum pum pum pum

The ox and lamb kept time, pa rum pum pum pum

That’s fit to give the King, pa rum pum pum pum, rum pum pum pum, rum pum pum pum,

I played my best for Him, pa rum pum pum pum, rum pum pum pum, rum pum pum pum,

Shall I play for you, pa rum pum pum pum, On my drum?

Then He smiled at me, pa rum pum pum pum Me and my drum.

I played my drum for Him, pa rum pum pum pum

Mary nodded, pa rum pum pum pum

Silent Night

Wishing you lots of smiles and laughter, throughout the holidays and after!

Thanks for giving us so much to smile about this year.

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Silent night, holy night, All is calm, all is bright.

Round yon virgin mother and child, Holy infant, so tender and mild.

Sleep in heavenly peace, Sleep in heavenly peace.

Silent night, holy night, Shepherds quake, at the sight.

Glories stream from heaven afar, Heavenly hosts sing Hallelujah.

Ho l iday S pirit 2013 • P age 12

Christ the Saviour is born, Christ the Saviour is born.

Silent night, holy night, Son of God, loves pure light.

Radiant beams from thy holy face, With the dawn of redeeming grace.

Jesus, Lord, at thy birth, Jesus, Lord, at thy birth.

Holiday Recipes

Starters Fiesta Pinwheels 8 oz. Package cream cheese, softened ½ cup sour cream ¼ cup picante sauce 2 Tbsp. taco seasoning mix dash garlic powder 4.5 oz. Can chopped olives (optional – as in I leave it out because we don’t like olives) 4 oz. Can chopped green chillies 1 cup finely shredded cheddar cheese ½ cup thinly sliced green onions 8 (10 inch) flour tortillas

2012 BUSINESS OF THE YEAR! Voted 2013 Best Overall Customer Service

Salsa In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chillies, cheese and onions. Spread about ½ cup on each tortilla.

Roll up jelly-roll style, wrap in plastic wrap.

Refrigerate for 2 hours or overnight. Slice into 1 inch pieces. Serve with salsa.

Beverly Pottinger

Happy Holidays!

We Make It Easier For You

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Holiday Recipes Starters Classic Nuts & Bolts This spicy concoction is a holiday treat for many families. You can use any combination of nuts desired but if using mixed nuts, chop the bigger ones into smaller pieces.

8 cups toasted oat cereal (such as Cheerios) 5 cups woven wheat cereal (such as Shreddies) 4 cups pretzels 2 ¼ cups mixed nuts and/or peanuts (or more) 2 cups small cheese flavoured snacks (such as Cheese Nibs or Goldfish Crackers) 1 ½ cups butter 1 Tbsp. lemon juice 2 Tsp. Worcestershire sauce

1 Tbsp. celery salt 2 Tsp. Onion salt 1 Tsp. Garlic powder Heat oven to 225 degrees. In a large roasting pan, combine cereals, pretzels, nuts and cheese snacks. In a saucepan, melt butter and lemon juice, Worcestershire sauce and spices. Stir to combine then pour evenly over dry ingredients in roasting pan and stir to coat. Bake for 2-3 hours in a slow oven (225 degrees). Stir occasionally. Let cool.

Makes about 21 cups.

Joyce Walker

Christmas Cranberry Sauce Try this and you will never go back to the gelatinous canned stuff.

All the Staff at The Bike Barn wish everyone a wonderful Holiday Season!

1 cup cranberry juice ½ cup brown sugar 2 barely ripe pears, peeled, cored and diced 1 (12 oz.) package fresh cranberries 6 dried figs, stemmed and quartered ½ Tsp. Ground cinnamon Combine juice, brown sugar and cinnamon in a pot on medium heat. Cook, stirring often, until boiling. Add pears, cranberries and figs. Reduce heat, cover and simmer until sauce thickens and the berries have burst, stirring often, for about 20 minutes. Remove from heat and let cool. Cover and chill until ready to use. Freezes well. Makes about 2 cups.

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Ho l iday S pirit 2013 • P age 14

Holiday Recipes

Starters Hamburger Tarts

Dilly Dip

1 Lb. Hamburger 1 can mushroom soup ¼ cup minced onion 1 egg ½ cup fine bread crumbs salt & pepper (to taste) ½ cup grated cheddar cheese

1 cup mayonnaise 1 cup sour cream 2 Tsp. Dry onion flakes 2 Tsp. Parsley Flakes 1 Tsp. Seasoned Salt 1 Tsp. Fresh dill

Combine all these ingredients very well.

Trim crusts of 16 slices of bread. Butter the bread on one side only. Place bread slices, butter side down in muffin tin & shape to fit (like tart shell).

Fill with meat mixture and bake at 350 degrees for 40 minutes. These freeze very well and are good warm or cold.

Mix all ingredients in a large bowl and chill.

Makes 2 cups. Serve with crackers, chips or vegetables.

Joyce Walker

Joyce Walker

We Deliver • Call 250-493-0828

Happy Holidays!

Come to Cherry Lane Liquor store this Holiday Season for the best selection of wine, beer and Spirits

We Deliver Please remember to enjoy responsibly Ho l id a y S pirit 2013 • P age 15

Holiday Recipes

Main Courses Chicken In a Potato Basket These petite pies with their hash brown crust are so pretty that I like to serve them for special luncheons. Chock full of meat and vegetables in a creamy sauce, they are a meal in one and a great way to use up leftover chicken or turkey.

1 Tsp. Worcestershire sauce ½ Tsp. Dried basil 2 cups milk 2 cups cubed cooked chicken 1 cup frozen peas, thawed

4 ½ cups frozen hash brown potatoes, thawed 6 Tbsp. butter or margarine, melted ½ Tsp. Salt ¼ Tsp. Pepper

In a bowl, combine the potatoes, butter, salt & pepper. Press into 6 greased 10 oz. Custard cups, set aside. In a saucepan, saute onions in butter. Add the flour, bouillon, worcestershire sauce and basil.

Stir in the milk. Bring to a boil, cook & stir for 2 minutes or until thickened. Add chicken and peas.

Spoon into prepared crusts. Bake, uncovered at 375 degrees for 30-35 minutes or until crust is golden brown. 6 servings.

Filling: ½ cup chopped onion ¼ cup butter or margarine ¼ cup flour 2 Tsp. Chicken bouillon granules

Joyce Walker

Sweet and Sour Chicken 6 to 8 boneless, skinless chicken breast halves oil or butter 1 (1oz.) pkg. Dry onion soup mix 1 (6oz.) can frozen orange juice concentrate, thawed 2/3 cup water Brown chicken in a little oil or butter and place chicken in a greased 9x13 baking pan. In a small bowl, combine onion soup mix, orange juice and water. Mix well and pour over chicken. Bake uncovered at 350 degrees for 45- 50 minutes.

Georgina Forsythe We look forward to seeing you in the New Year!

From our family to your family

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On behalf of management and staff, we would like to wish the blessings of the season to you and your family.

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Ho l iday S pirit 2013 • P age 16

Holiday Recipes

Main Courses “Bodies on Power” Bars 1 cup flour (your prefered type) 1⁄2 cup Soya flour 1 tsp baking soda 1⁄2 tsp salt 1 tsp cinnamon 1⁄2 lb butter (softened) 1 cup firmly packed brown sugar 1⁄2 cup white sugar or Splenda or Whey Lo 2 eggs 1 tsp vanilla 3 tblsp. water 2 1⁄2 cups oatmeal 1⁄2 cup wheat bran 1 cup raisins or dried cranberries 1 cup chocolate chips 3⁄4 cups walnuts or pecans

Heat oven to 350 degrees and put rack in center of oven. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well.

Add flour mixture and water and mix well. Stir in oats and wheat bran, raisins, (or cranberries) and chocolate chips and nuts.

Drop dough by rounded tblsp. onto ungreased cookie sheets or cover base of baking dish to then cut into bars. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets and then remove to wire rack.

Cool completely before storing in air tight container.

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271 Rosetown Ave. (Up from McDonald’s)

www.bodiesonpower.com

250-770-8303

102-500 Vees Drive, Penticton

Ho l id a y S pirit 2013 • P age 17

Holiday Recipes

Main Courses Christmas Make-ahead Eggs Benedict 4 English Muffins, split 16 slices crisp cooked bacon 8 large eggs, poached Sauce: ¼ cup butter or hard margarine ¼ cup all-purpose flour 1 Tsp. Paprika ¼ Tsp. Pepper pinch of nutmeg (optional) 2 cups milk 2 cups grated swiss cheese or other mixture of cheese ½ cup wine or non-alcoholic wine Melt butter in saucepan. Mix flour, paprika, pepper, nutmeg; add to butter, stir in milk until it boils and thickens. Add cheese and wine. Stir until cheese melts.

Spoon sauce over eggs.

Happy Holidays!

Topping: 1Tbsp. Butter or hard margarine ½ cup crushed Corn Flakes Arrange muffin halves cut side up in greased 9x13” pan. Put crisp bacon on top 2 slices per muffin half.

Carefully poach eggs until just set, transfer and center each egg on top of bacon.

Melt butter, stir in Corn Flakes. Sprinkle over top of sauce. Cover and chill overnight. In morning, remove cover. Bake in 375 degree oven for 20-25 minutes until heated through. Makes 8 servings.

Faye Willford

Chicken Broccoli Casserole 1 (10 oz.) can Cream of Chicken Soup ¾ cup milk 3 cups diced, cooked chicken or turkey 1 (10 oz.) box frozen broccoli spears, thawed 1 (6 oz.) box chicken stuffing mix Heat soup and milk just enough to mix well and pour into a greased 9x10” baking pan.

Layer chicken over soup and place broccoli on top. Prepare stuffing mix according to package directions and spread over broccoli. Bake covered at 350 degrees for 50 minutes.

Georgina Forsythe

496 MAIN STREET 250-487-1192 Open 7 Days A Week Ho l iday S pirit 2013 • P age 18

Holiday Recipes

Main Courses Turkey Dinner Pot Pie 2 cups mashed potatoes 3 cups cooked vegetables (peas, green beans, carrots) 3 cups shredded or chopped cooked turkey ¾ cup turkey gravy 1 ½ cups shredded cheddar cheese 1 sheet (half of 17.3 gram pkg.) frozen puff pastry dough (thawed) 1 egg (lightly beaten) Preheat oven to 400 degrees. Coat 2 quart shallow baking dish with cooking spray. Spread mashed potatoes in bottom of baking dish. Toss vegetables and turkey with gravy until coated. Spoon mixture into dish over potatoes, sprinkle with cheese.

Put dough over baking dish, trimming pastry to fit dish as necessary. Gently press to seal. Crimp edge if desired, brush with egg. Bake 20-25 minutes until heated through and pastry is golden. Serves 6.

Joyce Walker

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Ho l id a y S pirit 2013 • P age 19

and your

Holiday Recipes

Main Courses Pecan French Toast Casserole This easy make-ahead brunch dish needs no syrup. Its like pecan sticky buns with bursts of orange flavor, and perfect for the holidays.

Serves 8 to 10

Butter a 9x13” pan and sprinkle the brown sugar over the bottom. Combine melted butter and maple syrup; stir into brown sugar, spreading mixture evenly over bottom of the pan. Sprinkle with the chopped pecans.

1 cup brown sugar (packed) 1/3 cup butter, melted 2 Tbsp. Maple syrup ½ cup chopped pecans 2 tsp. Orange zest 2 navel oranges, squeezed (about 1 cup) ½ cup non fat milk 3 Tbsp. Sugar 1 tsp. Cinnamon 1 tsp. Vanilla extract 6 eggs 1 one pound loaf French bread, cut in 1 inch slices, then cut in half (optional white or whole wheat)

In a medium bowl whisk together orange zest, orange juice, milk, sugar, cinnamon, vanilla and eggs. Pack bread pieces into dish, crust side down. Pour egg mixture over bread. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Remove dish from the fridge and turn bread slices over to absorb any excess egg mixture. Bake for 30 to 35 minutes until lightly browned and edges are bubbly. To serve, cut into squares with a spatula and invert so the pecans are on top.

Lesia Lalonde

Eggnog Pancakes 2 cups flour 1 ½ Tbsp. baking powder ½ tsp. Salt 1 egg 2 cups eggnog ½ cup water 3 Tbsp. oil Combine flour, baking powder and salt. Beat the egg.

Add the eggnog, water and oil. Beat until light. Beat in flour mixture until light. Cook on hot griddle. Make on Christmas eve, refrigerate, then on to Christmas morning, breakfast is quick and easy to make.

Georgena Forsythe

Shelley’s Vintage Inspirations

May peace and love, the symbols of Christmas, fill your hearts...and may all your endeavours in the New Year be successful.

Stocking Stuffers & Gift Cards Available

SKAHA PHARMACY 250-493-8155 3030 Skaha Lake Road www.skahapharmacy.com

Shabby Chic Home Décor & Antiques

Merry Christmas!

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778-476-3200

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Ho l iday S pirit 2013 • P age 20

Monday-Friday 9-6 Saturday-Sunday 9-3

Holiday Recipes

Main Courses Macaroni Casserole with Ham 1 Cup elbow macaroni (cooked) 1 can of cooked ham, cut into cubes or 14 oz. Of cut up ham (cooked) ¼ lb. Grated cheese 1 can mushroom soup 1 can mushrooms with juice ½ cup chopped onions ½ cup mixed cut up red and green peppers (optional)

Heat Mushroom soup, mushrooms, onions and peppers.

Mix with ham, macaroni and cheese. Put in casserole dish, cover with Corn Flakes or bread crumbs mixed with a little butter. Cook at 350 degrees for 35 minutes. Serves 6 people.

Verna Boyd

Tasty Turkey Wizard Casserole 1 ½ cups chopped onions 8 slices bacon, diced 2 Tbsp. flour Curry Powder to taste (approx. 1 Tbsp.)

1 cup water ¼ cup apricot jam or marmalade 2 Tbsp. ketchup 1 ½ Tbsp. white vinegar 2 Tsp. Beef bouillon powder ½ Tsp. Salt ½ Tsp. Pepper 4 cups left over Turkey chunks

Fry onion and bacon until bacon is cooked and the onions are soft. Mix flour and curry powder and add water.

Stir until it boils and thickens. Add jam or marmalade, vinegar, ketchup, bouillon powder, salt and pepper. Stir well. Place turkey chunks in an un-greased 3 quart casserole and pour onion mixture over top. Bake uncovered in 350 degree oven for 30-40 minutes until hot and bubbly. Serves 6. Garnish with sliced almonds just before baking if desired.

Faye Willford

Happy Holidays Mike Mann 250.490.7740

Our Values

OKANAGAN REALTY #101 - 1873 MAIN ST., PENTICTON

QUALITY OF LIFE We believe that individuals are inherently precious, and we are committed to supporting a person’s attainment of the highest physical, mental and spiritual well being possible.

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110-1636 Main St. Penticton 250-770-7827

INTEGRITY We conduct all activities to the best of our individual and collective ability, demonstrated by our high regard for truthfulness and honesty. It is the importance of not only knowing the right thing to do, but doing the right thing.

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Ho lHid yayS pirit o lai d S p i r i t 2013 2011 • •P aPgage e 21 21

Holiday Recipes Main Courses Pastichio hree essential components make up this dish – Mezzi Ziti pasta, seasoned lean ground beef, and a béchamel sauce, which are layered in a pan and baked to a golden brown.

Prep Time: 45 minutes Cook Time: 45 minutes Total Time: 1 hour, 30 minutes Preparation: This recipe will yield about 15 servings. Use a lasagna pan that is roughly 12×18×3 inches deep.

Ingredients: • 1/2 cup olive oil • 2 lbs. ground beef (or ground lamb, or a mixture of both) • 1 large yellow onion, chopped • 1 cup dry white wine • 1 14 oz. can tomato puree or sauce • 3 tbsp. chopped fresh parsley • 1/2 tsp. ground allspice • 1 tsp. ground cinnamon • 1 1/2 cups grated Parmesan cheese (or Kefalotyri (saganaki cheese) if available) • salt and freshly ground black pepper to taste • 3 tbsp. breadcrumbs • 1 pkg. #9 Mezzi Ziti La Molisana (500g) • 4 egg whites (reserve the yolks for béchamel sauce) • 1/2 cup salted butter

Béchamel Sauce: Béchamel is thicker than gravy but not quite as thick as pudding. It should be somewhere in between. One way to tell if it is thick enough is to dip your wooden spoon in the sauce and draw your finger across the back of the spoon. If the sauce holds a visible line then it is thick enough.

Melt butter in a saucepan over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste or roux. Allow the flour/butter mixture to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens but does not boil.

Remove from heat and stir in beaten egg yolks. Add pinch of nutmeg. If sauce still needs to thicken, return to heat and cook over very low heat while continuing to stir.

Pour the béchamel over the pasta noodles making sure to pour sauce down in to the corners as well. Sprinkle with remaining 1/2 cup of grated Parmesan cheese.

Bake in 350 degree oven for approximately 45 minutes or until the top is a nice golden color.

Minas Portalaki

For the béchamel sauce: • 1 cup salted butter (2 sticks) • 1 cup all purpose flour • 1 quart milk, warmed • 8 egg yolks, beaten lightly • a pinch of ground nutmeg Begin with the seasoned lean ground beef: Heat olive oil in a large sauté pan. Add lean ground beef and cook over medium-high heat until pink color disappears, about 5 minutes. Add onions and cook until they are translucent, about 5 minutes more.

Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper and allow sauce to simmer over low heat for 10 minutes. While sauce is simmering put water on to boil for mezzo pasta.

Cook pasta noodles according to package directions and drain well. Rinse noodles in colander under cold water to cool them slightly.

Stir in 3 tbsp. breadcrumbs to meat sauce to absorb excess liquid and remove from heat.

Melt 1/2 cup butter in pasta pot and return cooked noodles to the pot. Stir in beaten egg whites and 1 cup of grated cheese and toss lightly, being careful not to break the noodles.

Brush the bottom and sides of the lasagna pan with olive oil. Layer the bottom with half the pasta noodles and press down so that they are somewhat flat.

Add the meat filling in an even layer to the pasta. Top with remaining pasta noodles and flatten top layer as best you can.

Pre-heat the oven to 350 degrees while you prepare the béchamel sauce.

From Everyone at Benjamin Moore

Paint • Stains • Blinds • Drapery True Colours Paint & Window Coverings

103 - 1397 Fairview Road Phone: 250-490-8660 benjaminmoorepenticton.com

Ho l iday S pirit 2013 • P age 22

Holiday Recipes

Desserts Eggnog Brioche Bread Pudding This decadent bread pudding features the best of Christmas flavours, and is just as delicious served for Christmas morning breakfast as it is for dessert!

(Loaves of brioche available at The White Apron on Fridays and Saturdays. ) 1 litre eggnog (full fat) 1 cup sugar 6 eggs ½ tsp freshly grated nutmeg 1 cup of raisins ¼ cup of dark rum 1 loaf of brioche Preheat oven to 350 degrees. Cut brioche into 1” cubes, place in large bowl. Set aside. In a small saucepan, gently heat the rum until hot. Add raisins, stir to moisten, and cover pot with plastic wrap. Whisk eggs and

sugar into a medium sized bowl. Set aside. Pour eggnog into a medium saucepan. Heat on medium heat until hot to touch; pour gently into the egg mixture, and whisk together.

Pour eggnog mixture over the bread cubes. Let sit a few minutes, then gently stir to moisten bread evenly.

Let sit for 30 minutes to allow bread to fully absorb the custard mixture, sprinkle grated nutmeg over the mixture, fold in rum-soaked raisins, and then pour into a greased 9x9 baking dish. (This step can be done in advance, and the dessert can easily rest overnight or for up to one day before baking).

Bake in oven 25-35 minutes until puffed and brown on the top.

Serve with eggnog crème anglaise.

Cobbler!

1. In small bowl, whisk yolks and sugar.

2. In medium sized pot, heat eggnog until hot. Gently pour over egg mixture. Whisk thoroughly, then pour mixture back into pot.

3. Stirring constantly with a rubber spatula, cook mixture over medium heat, approximately 5 minutes, until it slightly thickens.

4. Immediately remove from heat, stir in rum, and serve.

Garnish with sweetened whipped cream and freshly grated nutmeg.

Amanda Perez

Try our Delicious

Apple

Eggnog crème anglaise: 1 cup of eggnog 1/3 cup sugar 4 egg yolks 2 TBSP rum

Leave the baking to us! western news

Ingredients:

1.15 oz can pumpkin; 1 large can of apple pie filling; 1 to 2 tsp of pumpkin pie spice; 1 box white or yellow cake mix; 1/2 cup oatmeal; 1/4 cup brown sugar; 1 tsp cinnamon; 1/2 cup butter.

Instructions:

1. Combine first three ingredients and put in a 9 by 13 pan. 2. Heat oven to 350 degrees. 3. Combine remaining ingredients in a bowl - cut in the butter and place crumble on the top of cobbler. 4. Bake for 45 to 60 minutes. 5. Top with whipped cream or vanilla ice cream and enjoy!

Featuring Bûche de Noël, French macarons, Christmas pudding, traditional fruit cake, assorted shortbread, and more. Gift baskets and catering platters available.

Contact us to pre-order your holiday specialties!

Just a Sample of our Cooking! www.sunvillagepenticton.com

250-492-2020 1147 Main Street

102 - 136 Front Street, Penticton • 778.476.4046 www.thewhiteapron.ca @thewhiteapronpastryco

Ho l id a y S pirit 2013 • P age 23

Holiday Recipes

Desserts Best Ever Cherry Chocolate Dessert In 9×13 cake pan, pour ¼ cup vegetable oil.

Add 1 package Duncan Hines Devil’s Food Cake mix Add: 2 beaten eggs ½ cup water 1 can cherry pie filling

Stir well with fork. Bake at 350 degrees for 35-40 minutes. Serve with whipped cream. Delicious!

Doreen Csati

Nut Cookie Fudge 1 ½ Tsp. Butter, softened 2 cups semi-sweet chocolate chips 1 can (14 oz.) sweetened condensed milk 1 ½ cups crushed cream-filled chocolate sandwich cookies 1 cup chopped nuts

Line an 8” square dish with foil & grease the foil with butter, set aside.

In a heavy saucepan, melt chocolate chips & milk over low heat, stirring constantly until smooth.

Remove from heat, stir in cookie crumbs and nuts.

Spread evenly into prepared dish. Refrigerate for at least 2 hours or until firm. Using foil, lift fudge out of pan. Discard foils, cut fudge into 1” squares.

Store in an airtight container in fridge.

Joyce Walker

Cinnamon Loaf Festive Luncheon Buffet

December 18th through December 21st 11:30am to 1:30pm ••••••••••••••••• FEATURING •••••••••••••••••

Carved Prime Rib and Roast Turkey Along with Seasonal Salads and Tasty Treats Adults $17.85 + HST 152 RIVERSIDE DRIVE RESERVATIONS 250-276-2447

Mix 2 Tbsp. brown sugar with 1 Tbsp. cinnamon, set aside. ¼ cup butter 1 cup white sugar 2 eggs, beaten 1 cup sour milk 2 cups flour ½ Tsp. Baking soda 1 Tsp. Baking powder ½ Tsp. Salt 2 Tsp. Vanilla Cream butter and sugar together. Add beaten eggs. Mix dry ingredients together in separate bowl.

Ho l iday S pirit 2013 • P age 24

Add to the butter and sugar mixture alternately with the sour milk. Pour ½ of the dough in a loaf pan (greased). Sprinkle ¾ of cinnamon mix on the the dough in pan. Pour the rest of the batter on top of this. Sprinkle rest of cinnamon mix on top od dough. Bake 50-60 minutes at 350 degrees.

This was a delight at Christmas at my Grandmother’s house.

Muriell Madden

Holiday Recipes

Desserts Candy Cane Shortbread 1 cup (2 sticks) unsalted butter, room temperature ½ cup granulated sugar ¾ Tsp. Kosher salt ½ Tsp. Pure vanilla extract 2 cups flour, plus more for rolling, if desired ¼ cup finely crushed candy canes Preheat oven to 325 degrees. Line 2 rimmed sheet pans with parchment paper. Set aside. In a large bowl, using an electric beater, add butter, sugar, salt and vanilla until pale and fluffy, about 2 minutes. Turn mixer off, add flour all at once and

mix on low speed until dough is soft and starts to come together. Add in 2 Tbsp. crushed candy cane to end of last step and mix well. Divide dough in two and transfer each half to a sheet of parchment or wax paper. Shape each half into a log about 10 inches long. Roll outside of logs in remaining crushed candy canes and wrap tightly in plastic wrap. Chill for 30 minutes. Cut logs into ½ inch thick rounds and arrange on prepared pans. Bake until golden brown, about 20-23 minutes. Transfer to wire rack and cool. Makes about 40.

Joyce Walker

Dark Chocolate Tart 1.5 cups Whipping Cream 3/4 cups Milk 15 oz Dark Chocolate-Chopped 3 tbsp Sugar 1/4 tsp Salt 3 Eggs-Room Temperature Method: -Heat Cream and milk to a light simmer -Remove from the heat -Add chocolate and stir until fully melted -Add sugar and salt and stir in until dissolved -Beat eggs until blended then add to chocolate mix -Pour chocolate filling into pastry lined prebaked shells -Bake @ 300 degrees for approximately 15 minutes or until you see the first slight crack -Cool down and enjoy!!!

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Ho l id a y S pirit 2013 • P age 25

Holiday Recipes Desserts Holiday Ring Cake 1 cup butter 1 package (8 oz.) cream cheese 1 ½ cups sugar 1 Tsp. Vanilla 2 Tsp. Grated lemon rind 4 eggs 1 ¾ cups all-purpose flour 1 ½ Tsp. Baking powder 2 cups mixed candied fruit ½ cup chopped nuts ¼ cup all-purpose flour

Cream butter and cream cheese, add sugar and cream well. Beat in vanilla and rind. Add eggs one at a time, beating well after each. Sift 1 ¾ cups flour with baking powder and blend in. Combine fruit and nuts and toss with ¼ cup flour. Stir into batter. Pour into greased and floured 10” bundt or tube pan. Bake at 300 degrees for 60-65 minutes. Cool in pan for 10 minutes, then turn on to rack to cool completely.

Sally Stiffe

Latte Bars 2 Tsp. Instant coffee granules 1 Tbsp. vanilla 1 cup butter, softened ¾ cup packed brown sugar 2 ½ cup flour ¼ Tsp. Cinnamon pinch salt

Filling: 3 Oz. White chocolate, chopped ¼ cup sweetened condensed milk ½ Tsp. Vanilla Topping: 2 Oz. White chocolate, melted

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Dissolve coffee in vanilla. Beat butter with sugar until fluffy. Beat in coffee mixture. In separate bowl whisk flour, cinnamon & salt; pour over batter & stir until blended. Divide in half, shape each into a disc, wrap & refrigerate 1 hour or so.

Filling: in small pot, heat chocolate, condensed milk & vanilla over low until melted. Let cool 5 minutes.

Between sheets of parchment paper, roll out each disc into 14x6 rectangle. Spread ½ of the filling lengthwise over each, leaving ½” border around filling. Fold uncovered dough over filling, pressing edges too.

Place each paper & dough on rimless baking sheet.

Refrigerate 30 minutes. Bake on top & bottom thirds of oven switching ½ way through for 30-35 minutes or until bottoms are golden.

Let cool on racks. Cut in ½” bars then drizzle melted chocolate on top.

Marg Eyre

Ho l iday S pirit 2013 • P age 26

Holiday Recipes

Desserts Chocolatey Banana Muffins 1/3 cup vegetable oil ½ cup sugar 1 egg 1 cup mashed banana 1 ½ cups small chocolate chips 1 cup flour 1 Tsp. Baking soda ½ Tsp. Salt ½ Tsp. Cinnamon

Heat oven to 350 degrees. In mixing bowl whisk together oil, sugar and egg. Stir in mashed bananas and half of the chocolate chips. Combine flour, baking soda, salt and cinnamon. Stir into banana mixture just to moisten. Spoon in to 12 greased muffin cups. Sprinkle remaining chocolate chips evenly over top. Bake 15-20 minutes.

Doreen Csati

Mexican Candy Bars A colourful addition to a Christmas plate.

6 oz. Pkg butterscotch chips ½ cup butter ½ cup brown sugar 1 ¼ cups flour ¾ Tsp. Salt 1 cup slivered almonds 1 cup chopped candied fruit ¼ cup golden raisins

1 Tbsp. sugar 1 Tbsp. orange peel 2 eggs, slightly beaten Combine the first five ingredients, press into a 9x13” bake at 350 degrees for 15 minutes. Combine the remaining ingredients and spread evenly over cooked base. Return to oven and bake for an additional 20 minutes. Cool. Makes 50 small squares.

Mary Churchill

Christmas waves a magic wand over the world, and behold, everything is softer and more beautiful.

Merry Christmas

for all your Christmas & Holiday needs

from Debbie & Larry

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250-492-5550

Ho l id a y S pirit 2013 • P age 27

PENTICTON PLAZA

250-492-8000

Holiday Recipes

Desserts Chocolate Cranberry Bread Pudding 6 cups day old French bread, cut into 1/2” cubes 1 cup dried cranberries 4 eggs 1 ¼ cups packed brown sugar ½ cup unsweetened cocoa powder 3 cups evaporated milk whipped cream & dark chocolate shavings Preheat oven to 350 degrees. Spray 12×8” glass baking dish with cooking spray. Place bread cubes

and cranberries in baking dish. In a large bowl, whisk together egg, brown sugar, cocoa and evaporated milk until well blended. Pour over bread mixture and stir gently to coat bread. Let stand 10 minutes. Stir again. Bake uncovered for 45-60 minutes or until knife inserted in center comes out clean. If desired, serve with a dollop of whipped cream and dark chocolate shavings. Makes 12 servings.

Joyce Walker

Peppermint Crunch Milk Chocolate Chip Cookies 2 ½ cup all-purpose flour ¾ Tsp. Baking soda 1/8 Tsp. Salt 1 cup unsalted butter, at room temperature 1 cup packed light brown sugar ¾ cup granulated sugar

RON & TARA CROOKER

May the Peace and Hope that is offered to you this Christmas season find a home in your heart.

Have a Blessed New Year!

NICO ALTENA

PENTICTON

SUMMERLAND

Tel: 250.492.0713

Tel: 250.494.7752

www.providencefuneralhomes.com

BRENDA HAMILTON

Providence JOHN BRISCALL

“Every Life Tells A Story”

1 Tsp. Vanilla extract 2 large eggs, at room temperature 7 oz. Milk chocolate chips 7 oz. Peppermint Crunch Chips In a small bowl, whisk together the flour, baking soda and salt; set aside. Using a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar and vanilla on medium speed just until smooth (about 2 minutes).

Beat in the eggs, one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate and peppermint chips.

On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably 24 hours.

Position racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.

Slice the logs into disks ¾ inch thick and place the disks 3 inches apart on the prepared baking sheets.

If the chips crumble out (and they will), simply push them back in, they reshape nicely.

Bake, rotating the baking sheets midway through baking until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of under baking.

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Marlene Trenholm Pye

Ho l iday S pirit 2013 • P age 28

Holiday Recipes

Desserts Strawberry Delight Torte This torte is extremely festive looking and yet so simple to make. It can also be prepared ahead of time.

1 cup all-purpose flour ½ cup packed brown sugar ½ cup cold butter 2/3 cup finely chopped pecans 1 jar (7 oz.) marshmallow crème 2 Tbsp. lemon juice 1 package (16 oz.) frozen sliced sweetened strawberries, thawed 1 cup heavy whipping cream, whipped fresh strawberries and mint sprigs, optional

In a large bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press on to the bottom of an un-greased 9 inch spring form pan. Bake at 350 degrees for 15-18 minutes or until lightly browned. Cool to room temperature.

In a large bowl, combine marshmallow crème and lemon juice. Stir in strawberries. Fold in whipped cream. Pour over the crust. Cover and freeze 20 minutes before serving. Garnish with strawberries and mint if desired.

Jean Mantie

Mini Cinnamon Roll Cookies 1 cup butter, softened 1 ¾ cups sugar, divided 3 egg yolks 1 Tbsp. + 1Tsp. Honey, divided 1 Tsp. Vanilla extract 2 ½ cups flour 1 Tsp. Baking powder ½ Tsp. Salt ½ Tsp. Cream of Tartar 1 Tbsp. cinnamon 8 oz. White baking chocolate, chopped

remaining cinnamon and sugar. Bake at 350 degrees for 8-10 minutes until set. Cool on wire racks. In a small bowl, melt chocolate with remaining honey, stir until smooth and drizzle over cookies. Stand until set.

Joyce Walker

MERRY CHRISTMAS FROM THE STAFF AT PHARMASAVE RIVERSIDE

In a large bowl cream butter, 1 ¼ cups sugar until light and fluffy. Beat in egg yolks, 1 Tbsp. honey and vanilla.

Combine the flour, baking powder, salt and Cream of Tartar. Gradually add to the creamed mixture and mix well. Shape a heaping tablespoon of the dough into 6” log. In a shallow bowl, combine the cinnamon and remaining sugar, roll log in cinnamon sugar. Loosely coil log into spiral shape, place on a greased baking sheet. Repeat, placing cookies 1” apart. Sprinkle with

Best Wishes throughout the Holiday Season!

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Ho l id a y S pirit 2013 • P age 29

Holiday Recipes

Desserts Chocolate Caramel Shortbread 1 ½ cups butter, at room temperature, divided ½ cups powdered sugar ¼ tsp. Salt 1 ¼ cups flour 1 (14 oz.) can sweetened condensed milk 3 Tbsp. corn syrup 1 Tsp. Vanilla 3 oz. Semi sweet chocolate Preheat oven to 350 degrees Grease a 9 inch square baking pan.

In a large bowl, beat 1 cup butter with sugar and salt until fluffy. Stir in flour; mix well. With floured fingers, press dough evenly over bottom of prepared pan. Bake

Fruity Fiesta Cake 2 cups flour 1 ½ cups sugar 2 Tsp. Baking soda

30 to 35 minutes until lightly browned, cool slightly.

In microwave safe bowl, melt remaining ½ cup butter in microwave oven. Stir in condensed milk and corn syrup. Microwave on high 6 to 8 minutes, stirring after each minute until mixture is a light caramel colour.

Stir in vanilla. Spread mixture over warm short bread.

If you prefer, you can prepare the caramel mixture by heating the ingredients in a saucepan, rather than in a microwave oven.

Melt chocolate in double boiler or microwave; stir until smooth. Drizzle over shortbread. Chill until firm.

Marlene Trenholm Pye

1 Tsp. Salt 1 can (28 oz.) fruit cocktail ½ cup raisins 2 eggs 2 Tsp. Vanilla Preheat oven to 350 degrees. Lightly oil a 9x13” baking pan. In a large mixing bowl, sift flour, sugar, baking soda and salt. Add fruit cocktail with juice and raisins. In a small bowl, lightly beat eggs and add vanilla. Combine with flour mixture. Pour into baking pan and bake for 45 minutes or until done. Test center with toothpick to ensure it is baked through. Cool before cutting. Top with a spoonful of frozen yogurt or whipped cream. Serves 10.

Gail Prior

LEARNING WITH PURPOSE SINCE 1903

Wishing you a Merr y Christmas and a New Ye Y ar full of Opportunity and Learning!

101 - 2603 SKAHA LAKE ROAD PENTICTON, B.C.

250-770-2277

www.sprottshaw.com

Have a Safe and Happy Holiday Season from all of us at...

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Ho l iday S pirit 2013 • P age 30

Holiday Recipes

Desserts Chocolate Billionaires 1 pkg. (14 oz.) caramels 3 Tbsp. water 1 ½ cups chopped pecans 1 cup crisp rice cereal 3 cups milk chocolate chips 1 ½ Tsp. Shortening

Line 2 baking sheets with waxed paper, greased and set aside.

In a large heavy saucepan combine the caramels and water, cook and stir over low heat until

smooth. Stir in pecans and cereal until coated.

Drop by teaspoons on to prepared pans.

Refrigerate for 10 minutes until firm.

Meanwhile, in a microwave, melt chocolate chips and shortening, stir until smooth. Dip candy into chocolate, coating all sides, allow excess to drip off. Place on prepared pans. Refrigerate until set.

Store in an airtight container.

Joyce Walker

Chocolate Pizza In large microwaveable bowl, combine 2 ½ cups vanilla chips 2 cups semi sweet chocolate chips

tsp. Vegetable oil and stir until smooth. Drizzle over top of “pizza.” Chill until firm. Serve at room temperature.

Place in microwave on high for 2 minutes. Stir.

Heat another 1-2 minutes, stir until smooth.

Marlene Trenholm Pye

Immediately add: 2 cups mini marshmallows 1 cup Rice Krispies 1 cup chopped walnuts or pecans Mix well. Spread evenly on 13” pizza pan, coated with non-stick cooking spray. Arrange ½ cup halved maraschino cherries on top (approx. 20).

Sprinkle with ¼ cup flaked coconut. Microwave ½ cup vanilla chips on high for 1 minute. Add 1

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THE LLOYD GALLERY Happy Holidays!

18 Front Street Penticton 250-492-4484 art@lloydgallery.com

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Artist: Rod Charlesworth Oil on Board 15 x 30.

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Holiday Recipes

Desserts

Cinnamon Coconut Bread ¼ cup butter, at room temperature 1 cup sugar 2 eggs, well beaten, at room temperature 1 ½ cups flour 1 ½ Tsp. Baking powder 1 Tsp. Baking Soda ¼ Tsp. Salt 1 cup sour cream, at room temperature ½ cup flaked unsweetened coconut ¼ cup brown sugar ½ Tbsp. ground cinnamon

Sift together flour, baking powder, baking soda and salt.

Add to butter mixture alternately with sour cream, set aside.

In another bowl, combine coconut, brown sugar and cinnamon. Place one third of coconut mixture in prepared pan, followed by half of batter, one third of coconut mixture, and remaining batter. Run a knife back and forth through batter to create marbled effect. Sprinkle with remaining coconut mixture.

Bake 45 minutes, reduce oven temperature to 300 degrees, bake 30 minutes longer.

Preheat oven to 350 degrees. Grease 9 inch loaf pan.

Cream butter and sugar, add eggs, mix well.

Marlene Trenholm Pye

Delicious Dessert (easy too!)

1 cup crushed pineapple, drained (no sugar added) 1 cup whipping cream 1 Tbsp. rum or other favourite liqueur Drain pineapple well and refrigerate. Beat the cream until it begins to get thick. Beat in rum. Beat until stiff. Cover the bowl with the whipped cream and chill until serving time.

Just before serving, fold the pineapple into the whipped cream. Serves 4.

NOTE: The main thing is to have the fruit as dry as possible or the dessert will be soupy.

Gail Prior

No-Bake Lemon Slice 1 300ml can sweetened condensed milk 1 385ml can evaporated milk 7 tbsp of fresh lemon juice Zest of 1 large lemon (about 2 tsp) 4 layers of social tea cookies

In a 5”x8” loaf pan, alternate layers of cookies & filling, staring with cookies in the bottom of the pan. Put plenty of lemon mixture between the cookie layers. Cover and refrigerate at least 12 hours. Slice and serve with whipped cream on top, and a hint of lemon zest if desired.

Mix first 2 ingredients with a fork, add the lemon zest, and the lemon juice a spoonful at a time. Mix well. Filling will thicken up.

GOLD DUST JEWELLERS MAPLE LEAF DIAMONDS

Faye Willford

Pop In To Poppin’s We have all the ingredients to make tasty Christmas Gifts with that personal touch!

From placemats to full size quilts we can help you stir up a creation that is just right for that special someone.

EXPECT TO BE TREATED LIKE GOLD 317 Main Street, penticton • 250-492-3878

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• Patterns • Qu Kitsics • Notions • Boilts o r Fabads • Gift Certificatks e es Thr 250-493-1815 350 Main Street www.quiltparlour.com