Holiday Delights 2014
App
ies,
Dessert
s & Co
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Holiday Delights
Sunday, November 16, 2014 - The Morning Star
SNOWSHOES AND WINTER BOOTS
Appetizers Smoked Salm
(DAIRY FREE )
on Dip
INGREDIENTS:
RED TOP FOOTWEAR
3303 43 Ave., Vernon (Beside Safeway) • 250-542-3132
www.redtopfootwear.ca
THE HOLIDAY HAS ITS PERKS! A WARM GIFT-GIVING IDEA ... BREWED JUST RIGHT!
Vernon:
3905 - 32 St
250.260.3533
2501- 58 Ave 250.260.6583
Armstrong:
5205 - 25 Ave 250.260.5922
14, 2601 Hwy 6 250.260.7740
2101 Harding Rd • 250.546.8088
-1 Tbsp pickle d ginger, prefer ably yellow -1 to 1.5 Tbsp chopped onio n (white or yello -2 Tbsp fresh w) lime juice -140 grams un ripened goat ch eese -100 grams lo x. (smoked fish w orks but not as tasty) In a blender bl end the first 3 ingredients til moderately un iform. Add the goat cheese to blender mix un til smooth. In a bowl mash the finely. Add the lox mix from the bl ender and stir together. Refri gently dgerate 1 hour before serving. Serve with vegg ies or crackers . Sylvia Herchen
WEET AND OUR DRUMS 4 Lbs Chicken drumettes 1/2 Cup brown sugar 2 Tbsp flour 2 Tsp chicken bouillon powder 1/4 Tsp garlic powder 1/2 Cup water 1/4 Cup white vinegar 1/4 Cup ketchup 2 T soya sauce Broil drumettes until browned. Arrange on greased baking tray. Combine sugar, flour, bouillon powder, garlic powder in a mixing bowl. Add water, vinegar, ketchup, soy sauce. Stir and pour over drumettes. Bake at 3500 F for 35 - 45 min. Baste until tender. Judy Nelson
Onion Cranberry Relish 1 large Onion, Vidalia Or Other Sweet Variety 1 Tbsp Unsalted Margarine 1/4 c Raisins 1/4 c Red Wine 3/4 c Brown Sugar 4 Cinnamon sticks 12 oz Fresh Cranberries 1 c Water Chop onions. In a skillet cook onion in margarine for 5 minutes or until tender, stirring occasionally. Add raisins, wine, and salt. Cook and stir 1 minute more. Remove from heat and set aside. In a medium saucepan combine brown sugar, cinnamon, and 1 cup water; heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes. Add 2 cups of the cranberries and cook, uncovered, for 5 minutes, stirring occasionally. Add remaining cranberries; cook 3 to 5 minutes more or until berries pop, stirring occasionally. Remove cinnamon sticks. Stir in onion mixture. Transfer to a medium bowl. Cover and chill at least 2 hours or up to 3 days
Holiday Delights
Sunday, November 16, 2014 - The Morning Star X3
CHEESE BITES Linda Alm
1 cup butter {softened} 2 cups all purpose flour 2 cups sharp cheddar cheese pinch of salt pinch of cayenne 1/4 cup heavy cream Makes 2 - 3 dozen biscuits
season’s
Cream butter, then work in flour, cheese, salt and cayenne. Stir in cream gently until just mixed. Cover and rest in refrigerator 1 hour. Roll dough out on lightly floured board to 1/4 inch thick. Cut out 1 inch rounds. Bake at 3500F for 20 mins., until lightly golden.
EATINGS
Yield: 12 Servings Adeline Jones
Stuffing Balls
Organic Selection In-Store Bakery Fresh Produce Fresh Meats Full Deli
1/4 Cup butter or margarine 1 Tsp Salt 1/4 Tsp pepper 1/2 Cup chopped onion 2 Tsp parsley flakes 1/2 Cup chopped celery 1 Can (14oz) cream style corn 6 Cups course bread crumbs 3 eggs, fork beaten 1/2 Cup water 1 1/2 Tsp poultry seasoning 1/2 Cup butter or margarine (melted) Melt first amount of butter in frying pan. Add onion & celery, saute until tender. Add corn, water, poultry seasoning, salt & pepper, and parsley flakes. Bring to a boil. Put bread crumbs in a bowl. Pour hot corn mixture over top and mix together. Add eggs and mix well. Shape into balls. Put into a small roaster or baking dish in single layer. Pour second amount of butter over balls. Cover and bake in 350°F oven for about 25 minutes. Mixture can be refrigerated overnight before baking. Makes about 18 stuffing balls. S. Jones
Smith Dr., Armstrong 250-546-3039 Open Daily: 9am - 7pm Thurs & Fri: 8am - 9pm
Home for Dinner
Gift Cards
The Perfect Gift for someone who has everything ... for your elderly parents, for university students or for a friend who wants a practical gift. 300B 3101 48th Avenue, Vernon (located in the André’s Strip Mall)
250-549-3145
1912 Enterprise Way,
Order Gift Cards online at Kelowna www.homefordinner.info 778-478-0343
VAC HEALTH CARDS ACCEPTED.
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Holiday Delights
Sunday, November 16, 2014 - The Morning Star
Celebrate the Season Join us for a Housemade “Mulled Wine” the perfect warmer upper
Hot Crab 1 8oz pkg cream cheese 1 Tbsp grated onion 1 5oz crab meat 1/2 C miracle whip or 4-5 crab pollock sticks 1 Tsp lemon juice 1 C grated swiss cheese Bake at 3500F for 15 minutes. Mix all together and spread on bottom of 7X11 baking dish (spray dish with cooking spray first). - Rose Ashworth
Book your reservation for
“Christmas Day Deluxe Buffet”
in the heart of our Courtyard Atrium at the BX Creek Bar & Grill.
Call 250-542-9839 Best Western PLUS Vernon Lodge 3914 32nd Street, Vernon 250.545.3385 bestwesternvernonlodge.com
Mead or Honey Wine, the oldest alcoholic beverage known to man, is made from fermented honey and water. By using unique British Columbia floral sources of honey, by adding specific fruit concentrates, herbs and spices, mead can be finished in many delightful ways.
MEDLEY CHOWDER
1/2 pkg. bacon--cut in small pieces 1 large onion--diced Saute together in Dutch oven pot on low-medium with lid on, stirring occasionally until onions are translucent.
Add the following:
4 cups of cold water 1 cup of milk approx. 1 med. can diced tomatoes with juice 2 med carrots, peeled & chopped Seafood 4 med potatoes, peeled & 1-2 large cans clams with juice chopped bite size pieces 1-2 cans salmon 2 large celery sticks 1-2 cans tuna with leaves, diced fresh shrimps or prawns 1 can of corn, optional (drained) shelled--add near the last hour Simmer soup on low until vegetables are tender with lid on. This will take up to 2 hrs. Stir the chowder every 15 minutes to prevent sticking on the bottom. To thicken, mix flour with water in a mug, blend together and add to soup until you get the thickness you like. I also add some milk to cut the tomato and saltiness from the bacon. Spice with garlic powder, pepper, Mrs. Dash, L&P. I don't add salt--it's in the canned products & bacon. Ronnalea Stacey
Cranberry Meatballs
• Mead Tasting & Sales • Country Store & Gift Shop • Educational Tours & Presentation • Honey Health Boutique
Barbara Campbell
OPEN ALL YEAR info@planetbee.com www.planetbee.com
1/8 Tsp pepper 2 Lbs ground Hamburger 1/8 Tsp garlic powder 2 Eggs 1/8 Tsp paprika 1 Cup dried bread crumbs 1 Tsp salt 1 Onion grated 1 Cup tomato juice MIX ALL THESE INGREDIENTS TOGETHER
5011 Bella Vista Rd., Vernon
250-542-8088
1 Bottle Chilli sauce 1 Can Whole Cranberry sauce 1 Tbsp Brown sugar Pour over Meatballs. Bake 20 mins at 350ºF.
Salmon
Holiday Delights
LOG
1 lb can (2 cups) Salmon 2 Tsp grated onion 1 8 oz. pkg regular cream cheese 1 Tsp prepared 1Tbsp Lemon juice horseradish (if desired) 1/4 tsp Liquid Smoke 1/4 Tsp salt Nut mixture = 1/2 cup chopped pecans & 3 Tsp snipped parsley
Combine above ingredients with drained, de-boned salmon. Chill several hours. Combine pecans & parsley. Shape salmon mixture into 8" x 2" Log. Roll in nut mixture. Serve with crackers. - Annette Cantalope
IMPOSSIBLE BACON QUICHE
This quiche creates its own crust!
Sunday, November 16, 2014 - The Morning Star X5
THE SECRET INGREDIENT
SAVE UP TO
25%
INSTANTLY
ON THE PURCHASE OF SELECT ELECTROLUX APPLIANCES.
2 Cups milk 12 slices bacon 1 Cup bisquick mix (cooked and crumbled) 1 Cup shredded Swiss cheese 4 Eggs 1/4 Tsp salt or Parmesan 1/8 Tsp pepper 1/3 Cup chopped onion 0 Heat oven to 350 F and bake for 35 min. Grease 10” quiche pan. Sprinkle onion, cheese and bacon in pan. Mix other ingredients until smooth and pour over ingredients in pan. - Joan McIntyre
Santorini
• 2 heads romaine lettuce – chopped • 1 cucumber sliced to bite size • 1 apple sliced to bite size • 1 can of mandarin oranges – sliced • 1/2 spanish onion – chopped • 1/4 cup walnuts – sprinkled on top • 1/4 cup cran-raisins – sprinkled on top Dressing: • 1/2 cup Greek Plain Yogurt • 1/2 cup Mayonnaise • 1/4 cup Fresh Orange Juice (or use juice from the mandarin orange can). From Our Kitchen To Yours - CK Design Team
Almost Lunch
In a pot, put: Makes 3–4 dozen. ½ Cup shortening (or margarine) 1/3 Cup water Heat till shortening is melted. Remove from heat and add: 2 Cups rolled oats ½ tsp. soda ½ Cup pumpkin seeds 1 tsp. cumin (or to taste) ¼ Cup sunflower seeds 1 tsp. Chinese five spice ¾ Cup flour 1 ½ Cups grated aged cheddar cheese (I use stone ground whole wheat) Dough should hold itself together. If needed, add a bit more hot water. Drop by spoonfulls on greased cookie sheet. Flatten with back of spoon. Bake at 350°F for 20 – 25 min. (Turn cookies over for last 5 min. to brown tops). Maureen Thiel
Offer in effect: September 1st – December 31st. 2014. Ask a Sales representative for details.
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Holiday Delights
Sweet Treats
Sunday, November 16, 2014 - The Morning Star
KITCHEN GADGETS
… we’ve got you covered!
CHRISTMAS ROOM
— and — the
pract
the
ical
kitche
practical kitchen
n
3209 - 30th Ave., Vernon • 250-545-2952
Extended Holiday Hours FREE Monday to Thursday, 9 - 6; Friday, 9 - 8; GIFT Saturday, 9 - 5:30; Sunday 11 - 4
WRAPPING
Home for the Holidays
Light Fruit Christmas Cake 1 ¼ cups blanched almonds 1 lb. butter 2 cups red glazed cherries 1 small can evaporated milk 4 green pineapple rings 2 tsps. almond extract 2 cups glazed mixed fruit 6 eggs
2 cups citron peel 2 cups sugar 1 ½ cups bleached sultana raisins 4 cups flour 2 lbs. almond paste 2 tsps. baking powder
Plump raisins ahead of time in 2/3 cup sugar and 1 cup water for five minutes.
Framing and Matting Portraits for all Occasions Passport and Visa Photos Photo Restorations
AWARD WINNING PHOTOGRAPHER … serving the community for over 20 years.
3001 - 30 Avenue, Vernon th
(Corner of 30th Ave and 30th St)
250-542-3010
www.brendahalaphotography.com
Cream: 1 lb. butter and 2 cups sugar. Add 6 eggs one at a time, beating well after each addition. Measure: 4 cups flour 2 tsps. baking powder 1 tsp. salt Sift some of the flour over the fruit and mix well. Add remainder of flour to creamed mixture alternately with one small can of evaporated milk. Add 2 tsps. Almond extract. Pour batter over fruit mixture and blend well. Put half of the mixture into (1 large round, 2 small loaf pans.) Roll almond paste and put a thin layer over top of each cake. Put remainder of batter in pans. The almond paste makes this cake nice and moist. Cake can be baked at 275ºF oven for 2-2 ½ hours. The large round cake will take the longest to cook. You can also make 1 large round, 1 small round and 1 loaf. Line pans with wax paper or brown paper.
Enjoy!! The recipe can be doubled quite easily. Diana Baker
Lemon Pie Bars
Holiday Delights
Sunday, November 16, 2014 - The Morning Star X7
Ingredients:
2 1/4 cups of all-purpose flour 1/2 cup of icing sugar 1 cup softened butter 4 eggs 1 1/2 cups of white sugar 1/2 cup of lemon juice 1 tablespoon of lemon zest
Directions: Preheat oven to 350°F. Mix 2 cups of flour with icing sugar, then cut in the butter. Mix well until dough resembles pie dough consistency, then press into a 9 x 13 inch pan. Bake 15 to 20 minutes or until golden brown. Beat eggs, sugar, 4 tablespoons of flour, lemon juice and lemon rind for at least 1 minute. Pour mixture over the baked crust. Bake the bars for another 20 minutes or until topping has set. Sprinkle with icing sugar when Colleen Criss cooled.
innamon ream cheese DIP
Ingredients: 3/4 cup of brown sugar 8 ounce package of cream cheese (room temp) 1 tsp cinnamon 1 tsp of vanilla
EASY TO LEARN … FUN TO PLAY WIN
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Sunday thru Thursday, 11 am to 10 pm Friday, 11 am to 11:45 pm Saturday, 10 am - 11:45 pm Open one hour prior to play.
AWESOME TO WIN! ASH SC S NU AME O B G ZE I R P
Late Bingos Friday and Saturday (approx. 10 PM)
Directions: Beat cream cheese, sugar, cinnamon and vanilla until smooth and pour into serving dish. This is a great appetizer dip for fresh fruit, pita chips, graham crackers, etc. ~ Rory Taber
Whipped Cream Delight
1 cup whipping cream, whipped Add 2 to 4 Tbsps. dry instant hot chocolate, to suit taste. Spoon into dessert dishes and top as desired: suggestions include one of: liqueur, chocolate sprinkles, shaved white chocolate, chocolate syrup, fruit puree, fresh raspberry. This is rich, [give small servings] but easy and tasty. Betty Zarowny
24 HOUR EMERGENCY • 1.888.665.6775 VERNON • KELOWNA • PENTICTON
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FAIRWEATHER ✗ BINGO STRIP MALL
KALAMALKA LAKE ROAD
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Holiday Delights
Sunday, November 16, 2014 - The Morning Star
Jam Coconut Tarts
1 1/2 Tsp vanilla flavouring 3 eggs, well beaten 1 1/2 Cups coconut 1 1/2 Cups white sugar (semisweet) 1 1/2 Tbsp butter or margarine
Mix all ingredients well. Take twenty four 3" frozen tart shells and thaw for 10 minutes. Place shells on cookie sheet. Put 1/2 Tbsp jam in each shell (raspberry or strawberry). Then place first mixture in each tart shell. Bake at 350°F for 15-20 minutes. Tart shells and mixture must be golden brown. Yum! Enjoy! ~ Lillian Nechvatal
Rogers Foods Ltd. Oat Flake Macaroons …a good cookie for a wheat free diet
2 cups ROGERS LARGE FLAKE OATS 1/2 cup brown sugar 1/4 cup skim milk powder 1/2 cup vegetable oil 1/2 tsp. salt 1/2 tsp. vanilla 1/2 cup coconut 1/2 cup walnuts, chopped 1 egg 2 tbsp. cold water 1/2 cup glazed cherries, chopped Prehead oven to 350˚F (175˚C). In a large bowl combine oat flakes, brown sugar, skim milk powder, vegetable oil, salt, vanilla, coconut and chopped walnuts. In a small bowl beat together egg and cold water. Add to oat flake mixture and stir well. Add cherries. Drop by spoonsful onto baking sheets. Bake 10 - 12 minutes until golden brown. Let stand on baking sheets 5 minutes before removing to cooling rack. Yield: 40-45 cookies. 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
Bars
INGREDIENTS: 1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups confectioners' sugar 1 cup peanut butter 1 1/2 cups semisweet chocolate chips 4 tablespoons peanut butter
DIRECTIONS: In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Adeline Jones
Tipsy Pudding
3/4 cups cold milk 3 1/2 oz instant vanilla pudding 2 cups cold eggnog 1/2 tsp almond extract 1/2 cup whipping cream 2 layers sponge cake (about 7 inches in diameter)
Pour cold milk in a small bowl. Add pudding mix and beat at low speed until blended. Gradually beat in eggnog. Stir in almond extract. Whip 1/2 cup cream until stiff peaks form and then fold into eggnog mixture. Set aside. Split each layer of cake horizontally to make 4 thin layers. Put one of these layers cut side up in a deep bowl. Sprinkle with 2 tbsp of sherry and spread with 1/3 of the jam. Pour about 1/4 of the eggnog mixture over. Add another layer of cake and repeat additions of sherry jam and eggnog until all four layers are used. Chill several hours or overnight. Whip 1 cup cream, sugar and vanilla until stiff peaks form just before serving time. Press cream through a pastry bag and make rosettes all around bowl edge on top of dessert. Decorate with cherries & pineapple. ~ Pat Ratcliffe
They’ll love the Taste You’ll love the Value.
www.subway.com
1/2 cup sweet sherry 9 oz jar raspberry jam 1 cup shipping cream 2tbsp sifted icing sugar 1/2 tsp vanilla candied cherries candied pineapple
6 Locations to serve you in the North Okanagan!
Ginger-Spiced
Holiday Delights
Sunday, November 16, 2014 - The Morning Star X9
Ricotta Cheesecake 45 minutes, 209 calories per serving, 12 servings Ingredients: 18 cookies, gingersnaps 4 Tsp canola oil 15 oz. ricotta cheese, part skim 4 large eggs, white only 1/2 Cup sugar, granulated 8 oz. light cream cheese 1/8 Cup crystallized ginger 3 Tbsp honey 1/2 Tsp cloves 1/2 oz. dark chocolate, 45-59% cacao solids
JOIN NOW AND THE REST OF THE YEAR IS
Heat oven to 350ºF. Coat a tart pan with canola spray and set aside. Finely chop ginger and crush the gingersnaps. In a small bowl, combine the cookie crumbs with the oil. Press into the pan to completely cover the bottom. The crumbs need not come up the sides. In a large mixing bowl, combine the ricotta, cream cheese, egg whites, sugar, honey, ginger, cinnamon and ground cloves. Beat until smooth. Pour into the prepared pan. Place teaspoonfuls of melted chocolate on top of the cheese mixture and swirl to make designs. Bake for 30 to 35 minutes, or until set. Curves Vernon - Curves Complete Plan
+ COACHING FOR EVERYONE, + + + +
EVERY WORKOUT WORKOUTS FOR ANY FITNESS LEVEL NEW WORKOUTS EVERY MONTH INCREASE STRENGTH BURN FAT
FREE! *
“Finish this year fealing great and startt next year strong with the Curves 30-minute total body workouts”
JILLIAN MICHAELS
GET STARTED TODAY! fee required. Offer expires 12/31/14 & requires joining same 250-503-1129 *Enrollment day as first workout for a minimum of 12-month recurring billing contract. #1 - 2901 - 27th Street Vernon, BC V1T 4W3
Monthly dues waived through December 31, 2014. Enrollment fee and monthly fees vary by location. Valid for new Curves members only. Not valid with any other offer or discount. Curves workouts with Jillian Michaels only offered at participating locations. Valid at participating locations only. No cash value. © 2014 Curves International, Inc. (1409)
CURVES.COM • 1.800.CURVES30
HOSTING THE HOLIDAYS HAS NEVER BEEN EASIER! • Artisan Cheese Assortment • Premium Cured Meats • Fresh Breads & Produce • Gourmet Sauces & Dips • Great Variety of Pickles & Olives • Wide Selection of Baked Goodies • and more!
4900 - 27 Street, Vernon • 250.542.8825
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Holiday Delights
Sunday, November 16, 2014 - The Morning Star
Cherry BARS
2 1/4 Cup flour 1/2 Cup white sugar 1 Cup butter 3 Eggs 1 1/2 Cup brown sugar 3/4. Tsp baking powder
3/4 Tsp salt 1 Tsp vanilla 1 -10oz jar maraschino cherries 1/2 Cup walnuts chopped 2 Cup icing sugar 2 Tbsp butter softened
Stir flour and sugar. It in butter until it looks like course crumbs. Put into a slightly greased 9x13 pan and bake 20 minutes at 350°F. Mix egg, brown sugar, baking powder, salt and vanilla. Drain and chop cherries, reserving liquid. Stir into egg mixture. Spoon over crust and bake 25 minutes. Cool in pan on rack for 2 hours. In a small bowl combine icing sugar and butter. Stir in enough cherry liquid to make a runny icing and drizzle over cake. Cut into bars. Colleen Murakami
VERNON LOCK & SAFE LTD.
3101 - 31st AVENUE VERNON, BC V1T 2G9
250-545-0139
www.service@vernonlock.ca
Pat Cochrane Bonded & Licensed Professional Locksmiths
We do more than just cut keys! Keychains Specialty Keys
Lanyards
Key Holders
Vehicle Remotes
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Rice & Blueberry Supreme
1 Cup whipping cream 1/2 Cup sugar 3 Cups cold cooked rice
1/2 Tsp vanilla 1 can blueberry pie filling
Beat cream and sugar together. Gently fold in rice, vanilla and blueberry pie filling. Nettie Newton
Squares
1 cup soft butter or margarine 3/4 cup white sugar 3/4 cup brown sugar 1 tsp vanilla 1/2 tsp water Beat until creamy Add 2 eggs and beat again Add: 2 cup flour 1 tsp baking soda 1/2 tsp salt Mix well. Add 1 cup chopped nuts (walnuts or almonds or pecans). Mix well. Spread in lightly greased cookie sheet. Sprinkle 3/4 cup choc chips over entire top. Bake @ 375ÂşF for ONE MINUTE. Remove from oven and run table knife thru batter to marbleize it. Return to oven and bake another 12-14 minutes. LYNN CHAPLIN
1220b Waddington Drive, Vernon BC
250-542-4355
Appointments are recommended***
3000 SQUARE FEET OF BATH & KITCHEN SHOWROOM
to dream in...
www.emcobc.ca
Rhubarb
1 Cup finely diced rhubarb 1/4 Cup white sugar 3 Cups sifted white flour 4 1/2 Tsp. baking powder 1 Tsp salt 1 Cup sugar
Holiday Delights
Sunday, November 16, 2014 - The Morning Star X11
1 Tbsp grated orange peel 1/2 Cup chopped walnuts 3/4 Cup milk 1 egg beaten 1/4 Cup melted butter 1/4 Cup orange juice
Mix rhubarb with 1/4 cup sugar, and let stand while preparing batter. Sift flour, baking powder, salt and remaining 1 cup sugar. Add orange rind and nuts. Combine liquid ingredients. Add to flour mixture and stir just until combined. Fold in rhubarb. Turn into two small loaf pans, or one larger one. Bake at 350ºF for about 1 hour. Cool. Slice in thin slices the following day! A. Yaremchuk
– Pumpkin Apple Pie – 1 Tbsp cornstarch 1/2 Cup sugar 1/3 Cup brown sugar, 1 Cup canned or cooked firmly packed mashed pumpkin 1/2 Tsp cinnamon 1/4 Tsp salt 1/4 Tsp salt 1/2 Tsp ground ginger 1/3 Cup water 3/4 Tsp ground cinnamon 2 Tbsp butter 3 Cups sliced tart apples 1/4 Tsp ground cloves 1 Cup evaporated milk 2 eggs Combine brown sugar, cornstarch, 1/2 tsp cinnamon and 1/4 tsp salt in a large sauce pan. Stir in water and butter. Bring to a boil; add apples and cook for 4 minutes over medium heat. Set aside. Beat eggs in separate bowl. Add sugar, pumpkin, 1/4 tsp salt, 1/2 tsp ground ginger and 3/4 tsp cinnamon, 1/4 tsp cloves and evaporated milk. Blend well. Spoon apple mixture into pie shell. Carefully spoon pumpkin layer over apples. Bake in moderate oven at 375°F for 50-55 minutes. Leta Settergreen
Holiday Fabrics, Trims & Accessories NOW IN STOCK! Gift Cards Available
SEW
INTO THE
Holidays! 5509 - 24th St,Vernon | 250.542.0338 www.fabriclandwest.com
Holiday Cheer
One of the Largest Selections of Craft Beer & Specialty Wines in the Okanagan
COCONUT SQUARES
Base: 1 1/4 Cup graham wafer crumbs 1/2 Cup butter or margarine 1/2 Cup brown sugar 1/3 Cup flour Mix and bake at 350ºF for 10 minutes in an 8" square pan.
Filling: 2 Cups coconut 1 can of Eagle brand sweetened condensed milk Pour over base. Bake at 350ºF for 10-15 minutes. Topping: Melt 2 cups of chocolate chips and 2 tbsp. peanut butter. Pour over squares and refrigerate.
Barbara Gillies
Proud Member of the Heartland Group
Come visit us and you will find great customer service with fun & knowledgable staff making your shopping experience more enjoyable Open 7 days a week • 9 am - 11 pm Located in the Vernon Square Mall 4400 32 St • 250-558-5608 www.vernonsquareliquorstore.ca
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Holiday Delights
Sunday, November 16, 2014 - The Morning Star
1220b Waddington Drive, Vernon BC
250-542-4355
Appointments are recommended***
THE TRADE PROFESSIONALS CHOICE FOR ALL YOUR BATH & KITCHEN NEEDS
Buttercrunch Treats
1 Cup butter 1 Cup white sugar 1/3 Cup honey
1/3 Cup whipping cream 3 1/2 Cups sliced almonds (fine) 1/4 Tsp salt
Combine butter, sugar, honey, whipping cream. Cook, stirring until mixture boils. Boil gently, 1 1/2 minutes, stirring. Remove from heat, stir in almonds & salt. Set aluminum foil (mini tart size) containers on cookie bake trays (approx. 30). Partially fill each cup with hot mixture. Bake at 375ºF for 12 minutes (approx.) watching carefully, until golden brown colour. Cool & store in fridge or freeze. To serve, peel off foil or, snip each foil, discard and return all treats to freezer. For a golden shade/toasty taste, pre-roast almonds until lightly golden. Jean Wetherill
LOW-CARB
Squares
1/2 cup butter 1/4 cup sugar (or skip if you don't want it sweet, since the icing is sweet) 1/4 cup brown sugar 2 eggs 14 oz. canned pumpkin 1/2 cup flour 1/2 cup soy flour
1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt
Cream butter and sugar, add eggs, then beat in pumpkin. Sift and add the other ingredients. Bake at 350°F in a greased 9 X 13 pan for about 25 minutes. See if it done by inserting a toothpick in the center. Cool and frost.
Cream Cheese Frosting 4 oz. softened cream cheese 1 tsp. vanilla 1/4 cup butter 2 cups icing sugar Beat cream cheese butter and vanilla. Add icing sugar slowly. Spread over pumpkin squares. Cut into squares. – Liya Haasdyk
Styles on Mane Hair Studio Love your hair again … Call Cyenthia at her cozy home studio! www.emcobc.ca
250-545-5307
7600 Cunliffe Road in Coldstream
Holiday Delights
Cappuccino Mousse Trifle 2 1/2 cups cold milk 1/3 cup instant coffee granules 2 packages (3.4 oz each) instant vanilla pudding mix 1 carton (16 oz) frozen whipped topping, thawed, divided 2 loaves (10 3/4 oz each) frozen pound cake, thawed and cubed 1 square (1 oz) semisweet chocolate, grated 1/4 teaspoon ground cinnamon
In a mixing bowl, stir the milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 mins or until thickened. Fold in half of the whipped topping. Place a third of the cake cubes in a 4 qt. serving or trifle bowl; layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving. Yield: 16-20 servings - Kristen Thiessen
TOFFEE
1 cup pecans 3/4 cup packed brown sugar 1/2 cup butter 1/2 cup chocolate chips semi sweet
Sunday, November 16, 2014 - The Morning Star X13
o ur h o o d eighb N ur Yo
r Store! o u q Li
For all of your
• BEER • COOLERS • WINE • LIQUOR Vernon’s
BEER
ALWAYISS
-2o!
Only Drive-Thru Liquor Store!
LIQUOR STORE 4513 25th Avenue, Vernon • 250-542-2866
One Stop Shopping
for your Holiday Needs
Grease 9X9X2 inch square pan. Spread pecans in pan heat sugar and butter to boiling stirring constantly over medium heat. Stir for seven min. Then spread over nuts in pan. Sprinkle chocolate chips on top. Cut while still hot. Then refrigerate until firm. Then enjoy! Lois Visser
HARD
DIPPED
In large bowl mix: 1 can evaporated milk 1 stick of margarine 1 large bag of coconut 1 1/2 lbs of powder sugar (icing sugar) Chill at least 4 hours or overnight is the best, then butter your hands and roll into balls. Chill another 4 hours or until solid. In a doublt boiler, melt a 12 ounce package of chocolate chips on low heat. Once melted, dip candy balls in chocolate and cool on wax paper. Store in refrigerator. DARLENE BONSAN
Great Groceries Pharmacy • Organics Bulk Baking Supplies Signature Deli • Floral
VERNON SQUARE 4300 32nd St. 250-542-2627
DOWNTOWN 3417 30th Ave. 250-542-8167
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Holiday Delights
Sunday, November 16, 2014 - The Morning Star
Christmas Cocktails
"Baileys Irish Cream" for our Coffee 1 ( 14 oz) container of sweetened condensed milk 1 1/2 c of whiskey or vodka 1 cup of half and half cream
titch of chocolate syrup 1/2 tsp coconut extract 1 tsp of instant coffee granules 3 eggs
But everything in the blender then refrigerate. There are recipes that omit the eggs, and we have tried it without but found it much richer, and creamier with them. Maggie Warnes
HOMEMADE KAHLUA 2/3 cup of instant coffee 2 cups of boiling water 2 cups of brown sugar 2 cups of white sugar
3 cups of vodka 1 teaspoon of vanilla extract or 1 vanilla bean
Place coffee in a large glass container, pour boiling water over & stir well, then add sugars, stirring well until cooled a little. Sugar won't be completely dissolved yet, but add the vodka & vanilla. Cover with plastic wrap & let sit at room temperature for about two weeks, stirring every couple of days. Remove vanilla bean, if used & pour Kahlua into bottles. Makes about 2 litres & will keep well refrigerated for 6 to 8 months. – RICK CRISS
Excellent Eggnog Serves 8 from A.J. Rathbun's "Good Spirits" (Harvard Common Press) 8 large eggs, preferably organic 2 1/4 cups superfine sugar 8 ounces brandy 8 ounces rum 4 ounces bourbon 1 quart milk Freshly grated nutmeg for garnish 1. Separate the egg yolks from the egg whites, setting the whites aside for a moment. 2. In a large mixing bowl, beat the yolks with a hand mixer until completely combined. Add the sugar and beat until it reaches a creamy consistency. 3. Add the brandy, rum and bourbon, and then the milk, beating well. 4. In a medium-size mixing bowl, beat the egg whites with a hand mixer until soft peaks form (be sure before beating the whites that you have cleaned and thoroughly dried the beaters). 5. Fold the egg whites into the yolk-sugar-alcohol mixture. Refrigerate the mix until well chilled (at least 3 hours). 6. Stir to recombine as needed. Serve the eggnog in mugs, topping each serving with some nutmeg. CK DESIGN TEAM
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Okanagan Sour
Holiday Delights
Sunday, November 16, 2014 - The Morning Star X15
Ingredients: 2oz Okanagan Spirits WHISKY 1oz Fresh Lemon Juice 3/4oz Simple Syrup 3 to 4 drops of Bitters* Half an Egg White (Optional)
Directions:
Add all the ingredients into an ice filled cocktail shaker and aggressively shake. Strain the ice and re-shake the cocktail in the shaker. This will mix in the egg white properly. *We recommend Orange Bitters.
Locally Made Spirits Perfect For Holiday Cocktails Find Great Cocktail Recipes on our Website. • 100% BC Fruit Liqueurs • Eau de Vie • Gin • Vodka • Absinthe
Eurasia Ingredients:
1.5oz Okanagan Spirits GIN 3/4oz Sea Buckthorn Liqueur 1/2oz Freshly squeezed lemon juice Ginger Beer Directions: Shake the GIN, Sea Buckthorn and Lemon juice in a ice filled cocktail shaker. Serve in a small tumbler topped with Ginger Beer.
okanaganspirits.com Tours & Tastings: 2920 - 28th Ave,Vernon 250.549.3120 & 267 Bernard Ave, Kelowna 778.484.5174
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250-549-4777 • #8 - 1800 Kal Lake Road, Vernon • Open Sunday through Friday
X16
Holiday Delights
Sunday, November 16, 2014 - The Morning Star
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