www.theprogress.com
Tuesday, November 26, 2013 The Chilliwack Progress
H O L I DAY I N S P I R AT I O N S
• Tea sets • Airplanes • Dump trucks & more!
Kathy’s Terrific Trifle
2 litres vanilla ice-cream 250g dark chocolate 30g solid white vegetable shortening 850g canned black cherries 2 tablespoons Cherry Heering, maraschino or rum 2 tablespoons cornflour 2 tablespoons water
Feeds 8-10
11-13T PR26
Hofstede’s
Play Room Toy Shop 604-824-7529
Black Forest Ice Cream
from The Progress Archives 100% Recycled Plastic NO BPA’s, Phthalates, or PVC
GREAT SELECTION!
Holiday Recipes
Toy Shop
Join us at our new location next to Hofstedes • 45802 Luckakuck Way
COUNTRY MARKET IN THE CITY
Available Now!
Layers; I use a trifle bowl so you see the layers. Cake cubes as 1st layer. Kirsch or rum sprinkled on cake - optional. Layer of cherries, cream and whip cream. Repeat until near the top then finish by piping whip cream on top with cherries in middle for colour. Sprinkle toffee bits or for Christmas chocolate shavings & candy cane bits. Enjoy!
Put an oven tray into freezer so that it is very cold. Remove ice-cream container from freezer. Dip ice-cream scoop into cold water, scoop ice-cream into balls with ice-cream scoop; place immediately on tray in freezer. Dip ice-cream scoop into cold water again. Repeat with remaining ice-cream to give six ice-cream balls. Freeze until very hard. Put chopped chocolate and white vegetable shortening into top of double saucepan, stand over hot water; stir until melted, cool. Cover an oven tray with aluminium foil. Dip the ice-cream balls in chocolate, lift out with fork, place on foil-covered trays. Work quickly when doing this. Return ice-cream balls to freezer. Drain cherries, reserve 1½ cups of syrup. Put reserved cherry syrup and Cherry Heering or maraschino or rum in pan; add combined cornflour and water. Stir until mixture boils and thickens. Add pitted cherries to sauce mixture, stir over heat until heated through. Place ice-cream balls in serving dishes, top with the hot cherry sauce, serve immediately.
Submitted by Kathy Funk-Dueck, Exec. Director of the BIA
Submitted by Lynne Goodwin, Musicworx Audio Video Unlimited
9x13 chocolate cake (no time use chocolate cupcakes or muffins) cut in cubes 1-2 x cans Devonshire or Bavarian cream 1 ltr whip cream 2 Tins of canned cherries Toffee bits Optional – Kirsch or rum
Great Selection of
White Chocolate Peppermint LATTE & White Chocolate and Cranberry SCONE
Beer & Wines
to compliment your meal!
Holiday Dinners
6.99
$
Imported from France
Classic Ham Dinner
French Macarons Classic Roasted Turkey Dinner
www.farmgirlmarket.com #303 - 7592 VEDDER ROAD, SARDIS (BESIDE SARDIS POST OFFICE)
604-824-0447
GLUTEN FREE & Classic Baking Available Here
11-13T FG26
DELI • PRODUCE • ARTISAN BREADS • BAKERY • DAIRY • CAFE • SALADS IMPORTED FOODS • SPECIALTY COFFEE • SMOOTHIES ES • SOUPS & SANDWICHES
4 5 4 6 6 Ya l e R o a d 604- 793- 4 467
11-13T IHOP
24
nex t to Travelodge
LATE NIGHT SHOPPING BEGINS WEDNESDAY NOVEMBER 27TH
CHRISTMAS HOURS
MONDAY TO FRIDAY 9:30 am to 9 pm SATURDAYS 9:30 am to 5:30 pm SUNDAY Noon to 5 pm SATURDAY DEC. 21ST 9:30 am to 9 pm SUNDAY DEC. 22ND 11am to 5 pm
CHRISTMAS EVE 9:30 am to 5 pm BOXING DAY 9:30 am to 5:30 pm NEW YEAR’S EVE 9:30 am to 5 pm NEW YEAR’S DAY Noon to 5 pm 11/13t CM26