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CHRISTMAS 2008 Edition

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Cakes, cookies, breads, desserts, casseroles and punches.

Both old and new carols, songs and hymns.

Wonderful Christmas stories the whole family will love.


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STORIES

Yuletide Preparations 2008

The Bible Story

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The true meaning of Christmas found in the writings of Matthew and Luke

S

ince about 400 AD, Christians have celebrated the birth of Jesus. “Christ” means “Messiah” or “Anointed One” – the title given Jesus – and “Mass” was a religious festival. In the West today, the real meaning of Christmas is often forgotten. It has become a non-religious holiday. More children believe in Father Christmas than in Jesus. Christmas Day is a time for eating and drinking and watching television. But the real Christmas story is found in the Bible. It is told in two different books: Matthew and Luke chapters 1 and 2. ACCORDING TO MATTHEW…

Now the birth of Jesus Christ was as follows: When His mother Mary had been betrothed to Joseph, before they came together she was found to be with child by the Holy Spirit. And Joseph, her husband, being a righteous man and not wanting to disgrace her, desired to put her away secretly. But when he had considered this, behold, an angel of the Lord appeared to him in a dream, saying, “Joseph, son of David, do not be afraid to take Mary as your wife; for that which has been conceived in her is of the Holy Spirit. And she will bear a Son; and you shall call His name Jesus, for it is He who will save His people from their sins.” Now all this took place that what was spoken by the Lord through the prophet might be fulfilled, saying, “Behold, the virgin shall be with child, and shall bear a son, and they shall call His name Immanuel,” which translated means, “God with us.” And Joseph arose from his sleep and did as the angel of the Lord commanded him, and took her as his wife, and kept her a virgin until she gave birth to a Son; and he called His name Jesus.

CHAPTER 2

Now after Jesus was born in Bethlehem of Judea in the days of Herod the king, behold Magi from the east arrived in Jerusalem, saying, “Where is He who has been born King of the Jews? For we saw his Star in the east, and have come to worship Him.” And when Herod the king heard it, he was troubled, and all Jerusalem with him. And gathering together all the chief priests and scribes of the people, he began to inquire of them where the Christ was to be born. And they said to him, “In Bethlehem of Judea, for so it has been written by the prophet, “And you, Bethlehem, land of Judea, are by no means least among the leaders of Judah; for out of you shall come forth a Ruler, who will shepherd my people Israel.”

Then Herod secretly called the Magi and ascertained from them the time the star appeared. And he sent them to Bethlehem, and said, “Go and make careful search for the Child; and when you have found Him, report to me, that I too may come and worship Him.” And having heard the king, they went their way; and lo, the star, which they had seen in the east, went on before them, until it came and stood over where the Child was. And when they saw the star they rejoiced exceedingly with great joy. And they came into the house and saw the Child with Mary His mother; and they fell down and worshiped Him; and opening their treasures they presented to Him gifts of gold and frankincense and myrrh. CONTINUED ON NEXT PAGE


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STORIES

Yuletide Preparations 2008

‘Do not be afraid’ CONTINUED FROM PREVIOUS PAGE

And having been warned by God in a dream not to return to Herod, they departed for their own country by another way. Now when they had departed, behold, an angel of the Lord appeared to Joseph in a dream, saying, “Arise and take the Child and His mother, and flee to Egypt, and remain there until I tell you; for Herod is going to search for the Child to destroy Him.” And he arose and took the Child and His mother by night, and departed for Egypt; and was there until the death of Herod, that what was spoken by the Lord through the prophet might be fulfilled, saying, “Out of Egypt did I call My Son.” Then when Herod saw that he had been tricked by the Magi he became very enraged and sent and slew children who were in Bethlehem and in all the environs, from two years old and under, according to the time he had ascertained from the Magi. Then that which was spoken through Jeremiah the prophet was fulfilled, saying, “A voice was heard in Ramah, weeping and great mourning, Rachel weeping for her children; and she refused to be comforted, because they were no more.” But when Herod was dead, behold, an angel of the Lord appeared in a dream to Joseph in Egypt, saying, “Arise and take Christ and His mother; for those who sought the Child’s life are dead.” And he arose and took the Child and His mother and came into the land of Israel. But when he heard that Archelaus was reigning over Judea in place of his father Herod, he was afraid to go there. And being warned by God in a dream, he departed for the region of Galilee and came and resided in a city called Nazareth, that what was spoken through the prophets might be fulfilled, “He shall be called a Nazarene.”

ACCORDING TO LUKE…

Now in the sixth month the angel Gabriel was sent from God to a city in Galilee, called Nazareth, to a virgin engaged to a man whose name was Joseph, of the descendants of David; and the virgin’s name was Mary. And coming in, he said to her, “Hail, favoured one! The Lord is with you.” But she was greatly troubled at this statement and kept pondering what kind of salvation this might be. And the angel said to her, “Do not be afraid, Mary; for you have found favour with God. And behold, you will conceive in your womb, and bear a son and you shall name Him Jesus. He will be great, and will be called the Son of the Most High; and the Lord God will give Him the throne of His father David; and He will reign over the house of Jacob forever;

Glory to God in the highest, and on earth peace among men with whom He is pleased.” and His kingdom will have no end.” And Mary said to the angel, “How come can this be, since I am a virgin?” And the angel answered and said to her, “The Holy Spirit will come upon you and the power of the Most High will overshadow you; and for that reason the holy offspring shall be called the Son of God. And behold, even your relative Elizabeth has also conceived a son in her old age; and she who was called barren is now in her sixth month. For nothing will be impossible with God.” And Mary said, “Behold, the bondslave of the Lord; be it done to me according to your word.” Now at the time Mary arose and went with haste to the country, to a city of Judah, CONTINUED ON NEXT PAGE


STORIES

Yuletide Preparations 2008

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A census was to be taken CONTINUED FROM PREVIOUS PAGE

and entered the house of Zacharias and greeted Elizabeth. And it came about that when Elizabeth heard Mary’s greeting, the baby leaped in her womb and Elizabeth was filled with Holy Spirit. And she cried out with a loud voice, and said, “Blessed among woman are you, and blessed is the fruit of your womb! And how has it happened that the mother of my Lord should come to me? For behold, when the sound of your greeting reached my ears, the baby leaped in my womb for joy. And blessed is she who believed that there would be a fulfillment of what has been spoken to her by the Lord.” And Mary said, “And my spirit has rejoiced in God my Saviour. For He has had regard for the humble state of His bondslave; for behold, from this time on all generations will count me blessed. For the Mighty One has done great things for me; and holy is His name. And His mercy is upon generation after generation toward those who fear Him. He has done mighty deeds with His arm; He has scattered those who were proud in the thoughts of their heart. He has brought down rulers from their thrones. And he has exalted those who were humble. He has filled the hungry with good things and sent away the rich empty-handed. He has given help to Israel His servant, in remembrance of His mercy, as he spoke to our fathers, to Abraham and his offspring forever.” And Mary stayed with her about three months and then returned to her home. Now the time had come for Elizabeth to give her birth, and she brought forth a son. And her neighbours and her relatives heard that the Lord had displayed His great mercy toward her, and they were rejoicing with her. And it came about that on the eighth day they came to circumcise the child, and they were going to call him Zacharias, after his father. And his mother answered and said, “No indeed; but he shall be called John.” And they said to her, “There is no one among your relatives who is called by that name.” And now they

made signs to his father as to what he wanted him called. And he asked for a tablet, and wrote as follows, “His name is John.” And they were all astonished. At once his mouth was opened and his tongue loosed and he began to speak in praise of God. And fear came on all those living around them; and all these matters were being talked about in all the hill country of Judea. And all who heard them kept them in mind, saying, “What then will this child turn out to be?” For the hand of the Lord was certainly with him. And his father Zacharias was filled with the Holy Spirit, and prophesied saying, “Blessed be the Lord God of Israel for he has visited us and accomplished redemption for His people and has raised up a horn of salvation for us in the house of David, His servant.

“And you, child, will be called the prophet of the Most High; for you will go on before the Lord to prepare His ways; to give to His people the knowledge of salvation by the forgiveness of their sins, because of the tender mercy of our Gods, with which the Sunrise from on high shall visit us, to shine upon those who sit in darkness and the shadow of death, to guide our feet into the way of peace.” And the child continued to grow and to become strong in spirit, and he lived in the deserts until the day of his public appearance to Israel. CHAPTER 2

Now it came about in those days that a decree went out from Caesar Augustus, that a census be taken of all the inhabited earth. This was the first census taken while Quirinius was governor of Syria. And all were proceeding to register for the census, everyone to his own city. CONTINUED ON NEXT PAGE


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STORIES

Yuletide Preparations 2008

‘I bring you good news of great joy’ CONTINUED FROM PREVIOUS PAGE

Joseph also went up from Galilee, from the city of Nazareth, to Judea, to the city of David, which is called Bethlehem, because he was of the house and family of David, in order to register, along with Mary, who was engaged to him and was with child. And it came about that while they were there, the days were completed for her to give birth. And she gave birth to her first-born son; and she wrapped Him in cloths and laid Him in a manger because there was no room for them in the inn. And in the same region there were some shepherds staying out in the fields, keeping watch over their flock by night. And an angel of the Lord suddenly stood before them, and the glory of the Lord shone around them, and they were terribly frightened. And the angel said to them, “Do not be afraid; for behold, I bring you good news of a great joy which shall be for all the people; for today in the city of David there has been born for you a Savior, who is Christ the Lord. And this will be a sign for you; you will find a baby wrapped in cloths, and lying in a manger.” And suddenly there appeared with the angel a multitude of the heavenly host praising God and saying, “Glory to God in the highest, and on earth peace among men with whom He is pleased.” And it came about when the angels had gone away from them into heaven that the shepherds began saying to one another, “Let us go straight to Bethlehem then and see this thing that has happened which the Lord has made known to us.” And they came in haste and found their way to Mary and Joseph, and the baby as He lay in the manger. And when they had seen this, they make known the statement which had been told them about this Child. And all who heard it wondered at the things which were told them by the shepherds. But Mary treasured up all these things, pondering them in her heart. And the shepherds went back, glorifying and praising God for all they had heard and seen, just as had been told them. And when eight days were completed before His circumcision, His name was then called Jesus, the name given by the angel before He was conceived in the womb.

And when the days for their purification according to the law of Moses were completed, they brought Him up to Jerusalem to present Him to the Lord and to offer a sacrifice according to what was said in the law of the Lord. “A pair of turtledoves, or two young pigeons.” And behold, there was a man in Jerusalem whose name was Simeon and this man was righteous and devout, looking for the consolation of Israel. The Holy Spirit was upon Him. And it had been revealed to him that he would not see death before he has seen the Lord’s Christ. He came in the Spirit into the temple and when the parents brought in the child Jesus, to carry out for Him the custom of the Law, then he took Him into his arms and blessed God, and said, “Now, Lord, Thou dost let Thy bond-servant depart in peace, according to Thy word; for my eyes have seen Thy salvation, which Thou has prepared in the presence of all peoples, a light of revelation to the Gentiles, and the glory of Thy people Israel.” His mother and father were amazed at the things being said about Him. And there was a prophetess, Anna the daughter of Phanuel, of the tribe of Asher. She was advanced in years, having lived with a husband seven years after her marriage and then as a widow to the age of eighty-four. And she never left the temple, serving night

and day with fasting and prayers. At that very moment she came up and began giving thanks to God, and continued to speak of Him to all those who were looking for the redemption of Jerusalem. And when they had performed everything according to the Law of the Lord they returned to Galilee, to their own city of Narzareth. And the Child continued to grow and become strong, increasing in wisdom; and the grace of God was upon Him. His parents used to go to Jerusalem every year at the Feast of the Passover. And when He became twelve, they went up there according to the custom of the Feast; and as they were returning after spending the full number of days, the boy Jesus stayed behind in Jerusalem. His parents were unaware of it, but supposed Him to be in the caravan and went a day’s journey; and they began looking for Him among their relatives and acquaintances. When they did not find Him, they returned to Jerusalem, looking for Him. And it came about that after three days they found Him in the temple, sitting in the midst of the teachers, both listening to them and asking them questions. All who heard Him were amazed at His understanding and His answers. And when they saw Him, they were astonished and His mother said to Him, “Son, why have You treated us this way? Behold, Your father and I have been anxiously looking for You.” And He said to them, “Why is it that you were looking for Me? Did you not know that I had to be in My Father’s house?” They did not understand the statement He made to them. He went down with them and came to Nazareth and His mother treasured all these things in her heart. Jesus kept increasing in wisdom and stature, and in favour with God and men.

“Why is it that you were looking for Me? Did you not know that I had to be in My Father’s house?”


STORIES

Yuletide Preparations 2008

Teddy bears provide warm, fuzzy feeling at Christmas

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By John DeCoste Transcontinental Media

W

endy Corbin likes making people happy, both at Christmas time and all year-round, and she has plenty of experience doing so. For the past eight years, Corbin has been making handcrafted teddy bears – and more recently, stuffed bunny rabbits – by hand at her Aylesford-area home. “It started eight years ago when my grandmother passed away,” she says. “I made bears for all the family from one of her old coats as a keepsake to keep her memory alive. I hadn’t made bears before; I hadn’t even ever sewn before.” From those fairly humble beginnings, Corbin estimates she has “made over 6,000 bears since then. It’s impossible to track them all, but when I can I always ask where they’re going. As far as I know, they’re now in 32 different countries, in 48 of the 50 U.S. states and every Canadian province except Manitoba.” Each bear is a unique handcrafted item. “My bears are old-fashioned teddy bears,” she says, “made the same way they were when teddy bears were first invented in 1902. I don’t stuff them with straw or use glass eyes, but otherwise the process is the same.” Moreover, she adds, “I don’t own a sewing machine. I make every one by hand, and I don’t think I could stop now if I wanted to.” GREAT SENSE OF SATISFACTION

Corbin derives a great sense of satisfaction from making her bears and seeing them go to good homes. “Probably half of what I do these days are ‘memory bears’, made from people’s old materials that mean a lot to them, that maybe belonged to a family member who has since passed away” or who holds a special meaning to the recipient. Corbin sells her bears at the farmer’s market in Annapolis Royal and also in a craft outlet in South Berwick. “I’ve never advertised,” she says. “I’m not online and I don’t own a computer, but people seem to know where to find me. When someone has had a

Wendy Corbin is busy year-round making her handcrafted teddy bears, but says she is always busiest in the time leading up to Christmas. She derives “a great sense of satisfaction” from making people happy with her creations. John DeCoste

new baby or has had a family member pass away, I’m the one they call.” She makes the whole bear from scratch, from sewing the body together to even making the joints. “It’s fairly time-consuming – if I was flooded with orders, I probably couldn’t handle it – but I love doing it. I enjoy making people happy, and seeing their reaction, the look on their face. When they hug the bear and start to cry, it makes me cry too.” TEDDY BEARS ARE SPECIAL AND UNIQUE

To Corbin, teddy bears – and bunny rabbits, to a somewhat lesser extent – are special and unique. “In this age of computer games, to give a child something as basic as a teddy bear is still pretty special. It gives me a sense of satifaction to see a child lugging around one of my bears or bunnies. “I feel they’re a reflection of me and how I feel at the time. It’s a part of you. You put part of yourself into it and then you give it away. At times it’s taxing, and your fingers

get sore, but it makes me happy and it makes others happy.” Corbin makes her stuffed animals yearround, but says she is always busiest leading up to Christmas. “From now until Christmas will be overwhelming,” she said in a Sept. 29 interview. “Other years, I’ve had to cut orders off Nov. 15 to get them all filled.” In fact, she said as she interrupted her train of thought to answer the phone, “you can tell it’s getting closer to Christmas because the phone has started ringing and it isn’t likely to stop for the next month or more. I work a lot of nights (outside her home) so I’m not here all the time, but there are always messages waiting for me when I get home.” While a lot of her bears are special orders, Corbin said, “probably 60 per cent of what I sell now go to adult collectors - there are some pretty serious teddy bear collectors out there – but the rest go mostly to children or as gifts for children.”


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STORIES

Yuletide Preparations 2008

Tiniest gift can mean so much By Fred A. Hatfield Transcontinental Media

I

think I might have been eight or nine at the most. Hadn’t hit the double digits yet. It was Christmas-time and my grandmother lived just two blocks away in the south end of Yarmouth back in the days when eight-year-old kids could go outside and play - or walk a couple blocks from home - and their parents knew they’d be okay. Every Christmas season my mother, like many others, would cook for days before Dec. 25. Cookies, cakes, brownies and date squares. And every year she would put together a box containing samples of everything she made for her mother. My grandmother. Then we would wrap that box like a Christmas gift and stuff it into paper shopping bags jammed with other presents and make our way to grandmother’s house on Christmas Eve. But this one year I begged to be able to deliver the presents myself. Usually my mother would make the visit, often with me tagging along. But this year, feeling much bigger than my age, I wanted to play Santa Claus. It was time. So it was. I remember the day as clearly as if it was yesterday. There was a light snow falling adding to the white ground cover making it as Christmassy as could be, and from my house I could cut through a field and be one street away from grandmother’s place. Loaded with shopping bags full of treats and gifts I made my way proudly. An older guy saw me in the snow, said “Merry Christmas” and added: “you look like Santa Claus.” I laughed. I suppose I did, with my red parka and arms full of gifts.

SHE STARTED TO CRY

Reaching grandmother’s house, I climbed the steps to her apartment and knocked on her door. She opened the door, looked down and started to cry as I thrust the bags full of gifts her way. I didn’t know what to say. I glanced into her kitchen and saw atop her tiny table an even tinier Christmas tree propped up in a glass milk bottle. I was young, but still realized her tree was actually the discarded top of a much bigger tree someone had obviously trimmed down to fit into their house. Too bad, I caught myself thinking, they hadn’t tossed away some decorations to trim it. “Don’t cry Gram,” was all I could manage. Christmas was always a happy time and I didn’t know what else to say as I walked into her kitchen. She never stopped crying and muttered that I had come with so much and she had nothing to give us. I kept repeating that that didn’t matter, it was Christmas and these things were for her. She should, I said, open the big box first because it has food in it. Which made her smile. “But I’m not going to tell you what’s in the other boxes!” ‘WE NEVER HAD MUCH FOR CHRISTMAS…’

We both sat at her table. She laughed at her tiny tree and looked me straight in the eyes. “When I was a little girl,” she told me, “we never had

much for Christmas, and my mother would make little things for me. One Christmas she made me a basket out of a walnut.” “A walnut?” I shot back. She smiled. “Yes, a walnut. She would work the kitchen knife into the sides about halfway down over and over until it cut through the shell and then cut straight down from the top and dig out the walnut meat. It would take her hours to make it.” “A walnut?” I couldn’t say much more. I had seen and received a lot of things for Christmas, but never a walnut! Then she turned to her little tree and hauled from it this tiny basket. The walnut basket. “Here,” she said. “I want you to have it.” She wasn’t crying anymore. Instead, she talked of those days many years ago when she and her mother would sit at the kitchen table and talk about their Christmases. Times were tough and they never had much so when she got up one Christmas morning and saw a tiny basket made out of a walnut, of all things, it meant something. It meant Christmas. And meant enough to her to keep it all those years. It meant enough for her to want to pass it on to me. When I left clutching a tiny walnut basket she bent down again and told me she was sorry that she didn’t have anything for us. “Gram,” I said, “I’ll remember this Christmas gift forever.” And as I made my way home in the snow, skipping along, I thought of how Christmas is many things … and sometimes a walnut is the greatest gift of all.


STORIES

Yuletide Preparations 2008

Big breakfast

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says Christmas in Kingston

By Sara Keddy Transcontinental Media

I

Keep those Lions crackin’! Submitted

Such a big plate for such a little girl! M.Rolph

“We have a full breakfast: eggs, ham and sausage, pancakes, home fries, juice and coffee,” Moore says. People start arriving at 6:30 a.m., and it

continues until almost noon by the time everyone is fed - and has finished visiting! The Lions also now have a freewill offering table at the door to help cover costs and Moore says the breakfast has turned into a nice fundraiser for the club. “But we don’t care; you could put $1 in at the door and no one would question that.” Lion Bob Lyle and Bobby Deveau provide music and entertainment. “Santa Claus always makes a call, and sometimes he brings a treat, namely for the kids,” Moore adds. “It’s a community thing, it’s fun and it gets everyone in the festive spirit.” y3250590

t wouldn’t be Christmas in Kingston without a big breakfast just as the holiday sets in. Kingston Lions started hosting a Christmas Eve breakfast a dozen years ago as a way to thank community businesses and friends for their support of club work all year. “We started out as free and we had 700 or 800 people,” says Lion Hugh Moore, heading up this year’s planning committee. “That’s still our average.” This big breakfast took off in a way the Lions couldn’t have imagined, he says. “We picked Dec. 24 because it’s the last day people work and all the local businesses bring in their staff. We never see people all year and they show up here.” Now, there is some work. The Lions putting it all together start a month or two out with the planning and organizing volunteers. Local Scouts, politicians, university students home from their studies, Lions and their families and many more pitch in. The real work kicks in around 5 a.m. Christmas Eve when the cooks arrive.

Warm Holiday Greetings Hope the season delivers much good cheer and many good times. Your kind friendship makes it all worthwhile. Noel! Gerald Keddy

GERALD KEDDY, M.P. SOUTH SHORE - ST. MARGARET’S 29 Causeway Professional Centre Barrington, Nova Scotia Tel: (902) 637-3945 Fax: (902) 637-3946 Toll Free: 1-888-816-4446


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EDITORIAL

Yuletide Preparations 2008

Few words in the English language carry as much meaning as,

‘I believe’

T

he power of language and words well crafted are components to the successful communication of tales told and stories to enjoy. Few accounts have so moved the world as that which details the birth of Christ, or spurred the imaginations of so many young people as Clement C. Moore’s classic “’Twas the Night Before Christmas”. The story of Jesus’s birth and the challenges that confronted his parents in a world as different and eerily similar to the one in which we live enable kinship and understanding, even to this day. Who couldn’t relate to the joyful anticipation and trepidation that accompanies a birth, and who hasn’t wondered when things are difficult if there are any rooms at the metaphoric inn come nightfall? Many have pondered their future and experienced anxiety, been driven to a watershed moment and made hard decisions to ensure the safety and security of loved ones. As well, the story of the birth of Jesus has elements of divine providence that are inspiring and amazing. They underscore the importance of his arrival in the world, but the mingling of human emotion and circumstance within the providential context gives the story life and meaning beyond all reckoning.

a child’s heart: wonder, benevolence, goodness and giving. He is in many ways an extension of our sincerest hopes for a better world, an embodiment of peace and goodwill that endures as surely as a star holds fast and bright above a manger in Bethlehem. Ultimately, it is about belief. Few words in the English language carry as much meaning as, “I believe.” They profess comprehension and, at once, as suggested by Samuel Taylor Coleridge, a willing suspension of disbelief that allows the impossible to be real and the miraculous to occur. As you embrace this Yuletide season, we encourage you to find richness in all that surrounds you and to suspend disbelief as the season unfolds. Search your soul and whisper - if only to yourself as the mystery and magic of family, friends, gospel and glory scroll out - “I believe.” May you find joy and satisfaction in your beliefs this holiday season, and may each of you have a happy, healthy and Merry Christmas.

Small wonder it is one of the most beloved and familiar accounts in the Bible. It has the duality of what’s human and divine in seamless proximity, and we rush to embrace its humanity as surely as we accept its divinity. Moore takes parents and children on a wild ride through the imagination as things go bump in the night, sugar plum fairies are as real as we wish them to be and jolly old elves have the ability to enchant and astound. Santa Claus is a metaphor for all things in

Fred Sgambati

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Christmas Crafts . . . . . . . . . . . . . . . . . . . . . . . . 75

Reminiscence . . . . . . . . . . . . . . . . . . . . . . . . . 87 Kids’ Section . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

Editor – Yuletide Preparations

CONTENTS

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The Bible Story . . . . . . . . . . . . . . . . . . . . . . . . . 3 Christmas Carols . . . . . . . . . . . . . . . . . . . . . . . 11

Yuletide Preparations is a publication of Transcontinental Media Tel: 902-681-2121 • Fax: 902-681-0830 Yarmouth: Tel: 902-742-7111 • Fax: 902-742-6527 9185 Commercial Street New Minas, Nova Scotia B4N 3G1

Group Publisher ..................... Fred Fiander Editor . . . . . . . . . . . . . . .Fred Sgambati Editor . . . . . . . . . . . . . . .Fred Hatfield Business Manager . . . . . . . .Ray Savage

Sales Manager . . . . . . .Shelley Collings Production Manager . . . . .Alison Ross Operations Manager ..Bruce Chisholm

Copyright and/or property rights subsist in all advertising and in other materials appearing in this edition of Yuletide Preparations 2008. Permissions to reproduce wholly or in any form whatsoever, particularly by photographic or offset process in a publication, must be obtained in writing from the publisher.


Carols

Yuletide Preparations 2008

Christmas

Angels, from the Realms of Glory . . . . . . . . . . . . . . . . . . 12

Frosty the Snowman . . . . . . . . . . . . . . 12

Joy to the World . . . . . . . . . . . . . . . . . . 15

Go Tell It On The Mountain . . . . . . . . 13

Mary’s Little Boy Child . . . . . . . . . . . . 14

Good King Wenceslas . . . . . . . . . . . . . 14

O Little Town of Bethlehem . . . . . . . 14

Have a Holly Jolly Christmas . . . . . . . 13

Rudolph, the Red-nosed Reindeer . . . . . . . . . . . . . . 15

Away in a Manger . . . . . . . . . . . . . . . . 15 Coventry Carol . . . . . . . . . . . . . . . . . . . 12 Deck the Halls . . . . . . . . . . . . . . . . . . . . 13 Here Comes Santa Claus . . . . . . . . . . . 14 White Christmas . . . . . . . . . . . . . . . . . . 15

Do You Hear What I Hear . . . . . . . . . . 15 Jolly Old Saint Nicholas . . . . . . . . . . . 15

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CAROLS

Yuletide Preparations 2008

Frosty the Snowman

Coventry Carol

Frosty, the Snow Man, was a jolly happy soul, With a corn-cob pipe and a button nose, And two eyes made out of coal.

Lullay, Thou little tiny Child, By, by, lully, lullay. Lullay, Thou little tiny Child, By, by, lully, lullay.

Frosty, the Snow Man, is a fairy tale, they say. He was made of snow, but the children know How he came to life one day.

O sisters too, how may we do, For to preserve this day. This poor youngling for whom we sing By, by, lully, lullay.

There must have been some magic In that old silk hat they found. For when they placed it on his head He began to dance around. O, Frosty, the Snow Man was alive as he could be, And the children say he could laugh and play, Just the same as you and me.

Herod the king, in his raging, Charged he hath this day. His men of might, in his own sight, All young children to slay. That woe is me, poor Child for Thee! And ever morn and day, For thy parting neither say nor sing, By, by, lully, lullay.

Angels, from the Realms of Glory Angels, from the realms of glory, Wing your flight o’er all the earth; Ye, who sang creation’s story, Now proclaim Messiah’s birth. Come and worship! Come and worship! Worship Christ the newborn King! Shepherds, in the fields abiding, Watching o’er your flocks by night, God with man is now residing Yonder shines the infant light. Come and worship! Come and worship! Worship Christ the newborn King! Sages, leave your contemplations, Brighter visions beam afar; Seek the great Desire of nations, Ye have seen his natal star. Come and worship! Come and worship! Worship Christ the newborn King!

Jingle Bell Rock What a bright time, it’s the right time, To rock the night away, Jingle bell time is a swell time, To go glidin’ in a one-horse sleigh.

Jingle bell, jingle bell, jingle bell rock Jingle bells chime in jingle bell time Dancin’ and prancin’ in Jingle Bell Square In the frosty air!

Giddy up, jingle horse, pick up your feet, Jingle around the clock. Mix and mingle in a jinglin’ beat, That’s the Jingle Bell Rock!

All creation, join in praising God, the Father, Spirit, Son, Evermore your voices raising To the eternal Three in One. Come and worship! Come and worship! Worship Christ the newborn King!

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CAROLS

Yuletide Preparations 2008

13

Deck the Halls

Go Tell It On The Mountain

Have a Holly Jolly Christmas

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.

When I was a seeker I sought both night and day, I asked the Lord to help me, And he showed me the way.

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.

Go tell it on the mountain, Over the hills and everywhere, Go tell it on the mountain, Our Jesus Christ is born.

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.

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. 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.

He made me a watchman Upon a city wall, And if I am a Christian, I am the least of all. Go tell it on the mountain, Over the hills and everywhere, Go tell it on the mountain, Our Jesus Christ is born.

Oh, oh, 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!

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. 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.

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CAROLS

Yuletide Preparations 2008

Good King Wenceslas

Mary’s Little Boy Child

Good King Wenceslas looked out On the Feast of Stephen, Where 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, Gath’ring winter fuel.

Long time ago in Bethlehem So the Holy Bible say Mary’s boy child, Jesus Christ, Was born on Christmas Day.

“Hither, page, and stand by me, If you kno’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.” “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, my good page, Tread thou in them boldly: Thou shall 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 Saints had printed. Therefore Christian men, be sure, Wealth or rank possessing, Ye who now will bless the Poor, Shall yourselves find Blessing.

Here Comes Santa Claus Here comes Santa Claus, Here comes Santa Claus, Right down Santa Claus Lane, Vixen and Blitzen and all his reindeer Pulling on the reins. Bells are ringing, children singing, All is merry and bright, Hang your stockings and say your pray’rs, Cause Santa Claus comes tonight. Here comes Santa Claus Here comes Santa Claus Right down Santa Claus Lane. He’s got a bag that’s filled with toys For boys and girls again, Hear those sleigh bells jingle, jangle, What a beautiful sight. Jump in bed, cover up your head, ‘Cause Santa Claus comes tonight. Here comes Santa Claus Here comes Santa Claus Right down Santa Claus Lane. He doesn’t care if you’re rich or poor, For he loves you just the same, Santa knows that we’re all God’s children, That makes ev’rything right; Fill your hearts with Christmas cheer, ‘Cause Santa Claus comes tonight.

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CHORUS: Hark now hear, the angels sing, A new King’s born today, And man will live forever more Because of Christmas Day. While shepherds watched their flocks by night, They saw a bright new shining star, They heard a choir from Heaven sing, The music seemed to come from afar. CHORUS Now Joseph and his wife Mary Came to Bethlehem that night They found no place to bear her child Not a single room was in sight. By and by they found a little nook In a stable all forlorn, And in a manger, cold and dark, Mary’s little boy child was born. Trumpets sound and angels sing Listen to what they say That man will live forever more Because of Christmas Day.

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 wond’ring love. O morning stars, together Proclaim the holy birth! And praises sing to God the King, And peace to men on earth!


CAROLS

Yuletide Preparations 2008

Rudolph, the Red-nosed Reindeer 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.”

Joy to the World Joy to the world! The Lord is come: Let earth receive her King. Let ev’ry heart prepare Him room, And heaven and nature sing, And heaven and nature sing, And heaven and heaven and nature sing. 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.

Close by me forever And love me, I pray. Bless all the dear children In Thy tender care, And fit us for heaven To live with Thee there.

Jolly Old Saint Nicholas Jolly old Saint Nicholas, lean your ear this way, Don’t you tell a single soul what I’m going to say, Christmas Eve is coming soon, now, you dear old man, Whisper what you’ll bring to me, tell me if you can. When the clock is striking twelve, when I’m fast asleep, Down the chimney broad and black, with your pack you’ll creep, All the stockings you will find, hanging in a row, Mine will be the shortest one, you’ll be sure to know. Johnny wants a pair of skates, Susie wants a sled, Nellie wants a picture book, yellow, blue and red, Now I think I’ll leave to you, what to give the rest, Choose for me, dear Santa Claus, you will know the best.

White Christmas Away in a Manger Away in a manger No crib for His bed The Little Lord Jesus Lay down His sweet head: 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 wakes, But little Lord Jesus No crying He makes; I love Thee, Lord Jesus, Look down from the sky And stay by my cradle Till morning is nigh. Be near me, Lord Jesus, I ask Thee to stay

I’m dreaming of a white Christmas, Just like the ones I used to know. Where the tree tops glisten And children listen To hear sleigh bells in the snow. I’m dreaming of a white Christmas With ev’ry Christmas card I write. May your days be merry and bright, And may all your Christmases be white. O Come, all ye Faithful, O come, all ye faithful, Joyful and triumphant, O come ye, O come ye to Bethlehem. Come and behold Him, Born the King of Angels! O come, let us adore Him, O come, let us adore Him, O come, let us adore Him, Christ the Lord.

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Sing, alleluia, All ye choirs of angels; O sing, all ye blissful ones of heav’n above. Glory to God — In the highest glory! O come, let us adore Him, O come, let us adore Him, O come, let us adore Him, Christ the Lord. Yea, Lord, we greet Thee, Born this happy morning; Jesus, to Thee be the glory giv’n; Word of the Father, Now in the flesh appearing. O come, let us adore Him, O come, let us adore Him, O come, let us adore Him, Christ the Lord.

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 little lamb to the shepherd boy, Do you hear what I hear? Ringing thru’ 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 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 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!


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STORIES

Yuletide Preparations 2008

Move over Jacob Marley, Bob’s movin’ in Bob Marley and Jambalaya provide perfect New Year’s Eve recipe Jambalaya

By Nadine Armstrong Transcontinental Media

by The Canadian Living Test Kitchen

Servings: 8

N

o matter how much we look forward to feasting our way through another succulent Christmas dinner, I bet it’s safe to say by New Year’s Eve the majority of us are just plain turkeyed out. What we really need by Dec. 31 is something with a bit more bite. Frankly, there is no better way to shake off the winter blues (and sweat out that turkey-induced slumber) than with a Caribbean-themed party. And since most of us are not likely to fly off to warmer climes for the holidays, we need to use a little imagination instead. It’s really not difficult to create the mood. I introduced the theme to my kin over a decade ago and it’s still our favourite way to count down to that magical midnight moment. Just plunk a little Bob Marley on the stereo and the jaunty tunes will transport you from North Pole to Caribbean paradise in no time (a few bottles of Jamaican beer won’t hurt, either). Add to that a hot and spicy southernstyle menu and you’re there. During those long weeks leading up to the holidays I spend my free time browsing the Canadian Living website, my favourite

Ingredients:

1 lb

recipe database. It hosts a cornucopia of inspiration for traditional holiday fare and that little something different. My pick for this year’s celebration is Jambalaya, which puts a twist on our bland northern stews. There are actually a few different approaches to Jambalaya on the site, but here’s the one I plan to make my own. And although the recipe does call for chicken breast, considering the season, that could always be replaced with - you betcha - leftover turkey. Go to Canadianliving.com to find your holiday feast inspiration.

boneless skinless chicken breasts 6 oz Kielbasa or other smoked sausage 4 oz ham 1 tbsp vegetable oil 4 cloves garlic, minced 2 stalks celery, chopped 2 onions, chopped 1 each sweet red pepper and green pepper, chopped 2 bay leaves 1 1/2 tsp each chili powder, dried thyme and dried oregano 1/2 tsp each salt and pepper 1/4 tsp hot pepper flakes 2 cups parboiled rice 2 1/2 cups chicken stock 28 oz tomatoes, chopped 1 1/2 cups frozen peas 12 oz medium shrimp, peeled and deveined

3209397

Preparation: Cut chicken breasts into 2-inch (5 cm) pieces. Cut kielbasa into half-inch (1 cm) thick slices; cut each slice into quarters. In Dutch oven, heat oil over medium-high heat; brown chicken well on both sides. Transfer to plate; set aside.

Enjoy all the Festive Season has to offer.

Shopping Centre of the Valley

In same pan, brown kielbasa and ham for 5 minutes; transfer to plate. Add garlic, celery, onions, red and green peppers, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring, for 5 minutes or until onion is softened. Add rice, stirring to coat; add stock, tomatoes, chicken, kielbasa, and ham. Bring to boil; reduce heat to mediumlow, cover and simmer for 25 minutes. Stir in peas and shrimp; cover and cook for 10 minutes or until rice is tender. Discard bay leaves.


STORIES

Yuletide Preparations 2008

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Toys a half century ago: A memoir By Brent Fox Transcontinental Media oys have been very much a part of Christmas and they have seen quite a change, even within the last 50 years. Toys back then reflected life as well as certain cultural themes. My favourite was a farm set, based on a metal barn with plastic animals, people and machinery. In fact, I added to that over several years with a plastic barn and other things. Another favourite was a metal garage set, complete with gas bar, again with plastic cars and equipment. Most toys were not powered. But it seemed everybody wanted an electric train. Like many, I prepared on a wind-up version before receiving the real thing one Christmas – the three-rail tracks. It quickly became a favourite, starting with a figureeight track and developing into more elaborate routes as I added to it over the years. My brothers and I also had a race car set, but as winning wasn’t enough, crashes became the sought-after results. I’m not quite sure whatever happened to that set. In keeping with the western theme that prevailed on both sides of the border during 1950s, all the boys were packing toys arms reflecting the range of westerns on television. I had Paladin pistol set, complete with Derringer and calling cards based, of

centenary and war and western toys took on rather realistic play weaponry: muskets, colt revolvers and the like. Everybody was going around sporting Civil War kepis, the lucky ones receiving the often hard-to-get Confederate grey lids. In the toy vehicles department, there was the solid Tonka series, offering simple durable toys that seemed to fly in the face of the conspicuous consumption of the times. As the 1960s deepened, some things got elaborate, with spy gear – everybody was a 00 spy. And there was G.I. Joe, who was more than just Barbie’s Ken getting drafted. But long by that time my attentions were on to other things. The elaborate toys have developed into Transformers and other fictional and greater-than-life reflections. Yes, there are many new gadgets available, some reflecting the adult realities and some well beyond, but recognizable versions of the older, proven toys remain, with farm sets and the like and Tonka toys. And luck would have it, collectors are interested in the toys that didn’t get cast out with the garbage as properties were handed down and renovated. What could be better than that? Merry Christmas!

My brothers and I also had a race car set, but as winning wasn’t enough, crashes became the sought-after results.

CLEARED OUT OF GRANDMOTHER’S BASEMENT

Many of my well-worn favourites – the farm set and the electric train as well as odds and ends - wound up being cleared out of our grandmother’s basement decades later as my sister acquired and renovated the property. With the 1960s, it was the Civil War

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course, on the popular Have Gun, Will Travel show. For back-up, I had a Rifleman rifle. One had to hedge one’s bets. One could get Wyatt Earp guns, even his Buntline Special, if one were lucky or especially good before Christmas; Bounty Hunter Josh Randall’s short carbine; Quebec-born Bat Masterson’s walking stick and secreted Derringer, as well as gambling paraphernalia, were sported by a few. Other things that showed the western theme going through the 1950s included western play sets, including Dodge City and a Zorro scenario, both with painted metal buildings — salons and all - and the ubiquitous Fort Apache, made of plastic. I received a Fort Apache set of miniatures, complete with an Indian village one Christmas.


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STORIES

Yuletide Preparations 2008

Christmas Symbols, Traditions, Folklore

ADVENT WREATH SYMBOL OF LIGHT

The advent wreath is of Lutheran origin, but its sense of joyous anticipation has made it popular with many other religious groups in England and America. It is an evergreen wreath with four candles set in holders attached to it. Beginning four Sundays before Christmas, on the first Sunday of Advent, one candle is lighted each week as a symbol of light that will come into the world with the birth of Jesus. On the last Sunday before Christmas, all four are lighted to give a radiance to the church altar or the dining room table, wherever one wishes to set up the wreath. In some countries, Advent candles are similarly burned each week, but without being set in a wreath. BIRD’S CHRISTMAS TREE ADDS TO INDOOR CELEBRATION

This is a custom throughout the Scandinavian countries at Christmas and is in keeping with the general tendency to try to share festivities with all animal and even plant life so that the coming year will be a prosperous one. A sheaf of wheat or some other grain, or even just seeds and bread, is placed on a pole and set up outside where the birds are known to congregate. This is done on either Christmas Eve or Christmas Day. The sight and sound of the outdoor festivity at the bird’s Christmas tree can add greatly to the zest and warmth of the indoor celebration.

found in areas of Germany and the Scandinavian countries. A group of musicians take their instruments to the belfry of the local church and lustily play four Christmas carols, one in each direction of the compass. They finish with a joyful peal of the bells, which announces that Christmas has arrived. CHRISTMAS PLAYS PART OF MEDIEVAL CHURCH TRADITION

Religious plays were part of the Medieval Christian tradition and many of them were connected with Christmas. The plays were often communal with pageants and general participation. A popular theme was the coming of the Magi (the Three Kings), because the plot allowed lots of pomp and decorative props to please the audience. These plays live on in many places; for instance, in Finland in the form of the traditional Star Boys drama. COSTUME PROBABLY DERIVES FROM ST. NICHOLAS

The general form of the cloak probably derives from St. Nicholas, although the traditional costumes of the three Magi also may have contributed. The fur linings probably are logical add-ons to fit the Northern Myth. In Finland, Father Christmas may use a true fur coat.

BLOWING IN THE YULE

C.M.B.: CASPAR, MELCHIOR AND BALTHAZAR

One of the delightfully noisy traditions of Christmas, the custom probably originated in pagan times to ward off evil spirits. It is today

These are the initials of the three Wish Men, Caspar, Melchior and Balthazar. They are written over front doors of homes in Poland,

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Czechoslovakia and Sweden by the Star Boys on their Epiphany visits. Along with the initials, three crosses are drawn. According to tradition, the homes marked with these holy symbols will experience only good fortune throughout the year. CRADLE ROCKING ORIGINATED IN GERMANY

This was charming custom emphasizing the humanity of the Christ Child. It originated in Germany at the Midnight Mass of Christmas Eve. A manger scene would be set up in the church and altar. DIPPING IN THE KETTLE A SWEDISH TRADITION

In memory of an ancient famine, the family gathers in Swedish kitchens on Christmas Eve before the midday meal. A great pot is filled with a broth made of drippings of pork, sausage and corned beef. Each family member dips a piece of dark bread on a fork into the broth until the bread is saturated and then eats it. This is necessary for good luck and a coming year of plenty. DECORATIONS TELL SOMETHING OF TRADITIONS OF COUNTRIES

Anything goes nowadays. In old times they were simple: wood, paper, straw and decorations were often very intricate. Themes follow the general taste of each time, but national traditions can be discerned even now.


STORIES

Yuletide Preparations 2008

By Nancy Kelly Transcontinental Media

W

ith a little effort and imagination, the holiday season need not be a burden on the environment. From gift-giving to decorating, you won’t have to sacrifice your celebration for sustainability if you employ these ideas, geared to help celebrate the festive season while caring for the environment. BUYING

Reduce your gift-buying footprint on the environment by choosing items made close to home. It drastically reduces the need for transportation of consumer goods, which contributes significantly to greenhouse emissions and global warming. Local craft fairs and artists’ studios are a good source of gifts.

LIGHTING

There was a time when the house on the block with the most holiday lights was considered “the best.” Attitudes have changed along with the soaring cost of electricity; fortunately, so, too, has lighting technology. New light-emitting diode lights (LEDs), which look the same as incandescent bulbs, can significantly reduce the drain of electricity on our natural resources. They last longer and use 80 to 90 per cent less energy than traditional lightbulbs and they’re also safer. They barely heat up when in use. GREETINGS GO HOMEMADE

Store-purchased Christmas cards are colourful, elegant and expensive throwaway items. They consume a huge amount of natural resources. Homemade cards using recycled calendars, cards and children’s artwork are far more per-

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sonal - and just as appreciated as their massproduced counterparts. THE THREE R’S OF CHRISTMAS

There is no better time of year to put the philosophy of “reduce, reuse, recycle” into practice. From gift-giving to gift wrap and the Christmas tree itself, make environmentally friendly sorting choices that won’t contribute to our already overburdened waste landfills. Be sure you know what is recyclable or compostable when tidying up after the holidays. Christmas is an ideal time to establish a family tradition of giving back to the earth and instilling the value of sustainable living. Earthfriendly Christmas traditions can include getting out for a family nature hike or taking part in nature restoration activity such as an outdoor clean-up. CONTINUED ON NEXT PAGE

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STORIES

Yuletide Preparations 2008

Sustainable shopping CONTINUED FROM PREVIOUS PAGE

hink outside the box - and beyond traditional shopping habits - to make Christmas giving more environmentally friendly for you and those on your gift list. • Consider giving a service instead of goods: a massage, music lessons or the gift of your time, energy and talents are all excellent alternatives to traditional consumer gifts. • Museum and club memberships or concert tickets provide both experiences and memories. • Think about giving antiques and collectables, with their added appeal of history and sentimental value. • Gifts of shells, crystals and rocks collected during vacations and on visits to the beach are ideas for kids. • When it comes to edible gifts,

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remember “homemade equals heartfelt.” Once considered taboo, regifting the practice of passing along gift items - is now considered an environmentally-friendly practice. No energy or resources are expended. Give battery-free gifts. Discarded batteries are an environmental hazard; even rechargeable will find their way to the waste stream eventually. Take your own reusable bags when you do go shopping and try to choose gifts that don’t come wrapped up in excessive packaging. Do some exploring close to home and see what local shops, vendors and service providers have to offer. It’s a great boost to the local economy and cuts down on fossil fuel emissions generated by driving outside the area to shop

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STORIES

Yuletide Preparations 2008

St. Nicholas gift-bringers

& around the world NOT A TRUE SAINT

GERMANY

St. Nicholas figures prominently in Christmas celebrations around the world. Nicholas was a man who lived hundreds of years ago. He is said to have saved a family of sisters from being sold into slavery. The night before they were to be sold, Nicholas left bags of gold in their stockings. The girls were saved from slavery. Nicholas was eventually promoted to a Bishop and wore the scarlet robes associated with that position in the Catholic Church. The Vatican declared that Nicholas was not a true Saint, but most people continued to believe in St. Nicholas. The idea of St. Nicholas as a gift-bringer has been incorporated into the Christmas traditions of many counties.

An angelic child, the Christkindl or Christ Child, visits German and Austrian families. The Christkindl wears a flowing white robe and a crown. Cookie decorating, tree decorating and gift-giving are all done by the Christkindl.

BRAZIL

In Brazil, Papai Noel wears the traditional red suit, black boots and white beard. Trouble is, Christmas in Brazil happens at the height of their summer when the days can be hotter than 100 degrees Fahrenheit. Papai Noel frequently arrives by way of a helicopter, not a sled pulled by reindeer. Prespios, or Scenes of the Nativity, are found in many homes which are colourfully decorated with fruits, flowers and contributions from each member of the household.

HOLLAND

Sinter Claes delivers presents on the night before the birthday of St. Nicholas, Dec. 5. Sinter Claes and his assistant distribute the gifts. ITALY

Old Befana, often portrayed as a witch, is a celebrated Christmas tradition. While she was cleaning her house, the Magi asked her for directions to the Christ Child. She refused, pointed them in the wrong direction, then relented and told them the correct direction. POLAND

In Poland, the Christmas Star is easily the most important Christmas decoration. The gifts are said to be brought by the Star Man, from the stars. The local priest often dresses up as Star Man and carols throughout villages with a group of children. On Jan. 6, Epiphany, Saint Nicholas also brings gifts to the children.

FRANCE

Pere Noel and his assistant bring gifts to the children. Christmas trees are popular, but not as prevalent as the Creche or Nativity scene.

(This seasonal information was researched and complied by Mary B. McCarthy in 1995, while on the staff of the Boulder Public Library.)

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STORIES

Yuletide Preparations 2008

‘Christmas’ References to the word

CHRISTMAS an annual

CHRISTMAS CAROL, A

CHRISTMAS LORD the

church festival, kept on Dec. 25 in memory of the birth of Christ. It is celebrated generally by a particular church service, and by special gifts, greetings, and hospitality.

Story (1843) by Dickens.

Lord of Misrule.

CHRISTMAS CLUB an association for saving, as by bank deposits, to meet Christmas expenditures.

CHRISTMAS PANTOMIME

CHRISTMAS BELLS the

CHRISTMAS DAISY an

orange-coloured flowers of the Gordon lily Blandfordia nobilis (Australia); the white flower of a tropical American morning-glory (Turbina corymbosa), family Convolvulaceae.

American aster (Aster grandiflorus) cultivated in England, where it blooms in autumn.

a type of harlequinade given at theatres at Christmas-time.

CHRISTMAS ROSE a Euro-

CHRISTMAS BERRY the fruit of the toyon (Heteromeles arbutifolia); also, the shrub itself.

CHRISTMAS BUSH an Australian tree (Ceratopetalum gummiferum) family Cunoniaceae, often used in Christmas decorations – called also officer plant and Christmas tree. CHRISTMAS CARD an ornamental card with greeting sent at Christmas

pean herb (Hellebourus niger) having white and purplish flowers.

CHRISTMASTIDE the festiCHRISTMAS DAY

val season from Christmas Eve until after New Year’s or, esp. in England, ‘til Epiphany.

December 25.

CHRISTMAS EVE the evening before Christmas Day.

CHRISTMAS TREE a small evergreen tree used indoors for Christmas festivity, decorated with ornaments, bearing presents and illuminated on Christmas Eve or Christmas night; a similar large decorated and illuminated evergreen as set up in hotel lobbies; civic centres, etc.

CHRISTMAS EVERGREEN the festooned pine.

CHRISTMAS FERN a North American evergreen fern (Polystichum arostichoides), used for decoration in winter. CHRISTMAS FLOWER the winter aconite; Christmas rose; the American hellebore; the Mexican poinsettia.

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Recipes

Yuletide Preparations 2008

23

Christmas

WINNERS

1st Place

2nd Place

Apple Brie Chicken Spicy Tarts

North Pole Lobster Lasagna Wanda Horne Barrington, N.S.

Joanne MacDonald Kentville, N.S.

1 1. Mix following in large mixing bowl with pastry blender:

2 1/4 cups all-purpose flour 1 tsp salt 1 cup vegetable shortening

2 2 cups 1 cup

2. Mix until shortening resembles size of peas; with two forks add one-third cup of ice cold water, mixing until pastry forms into a ball. Do not mix with fingers. Roll pastry onto floured surface, approximately quarter-inch thick. Cut out 12-3” circles. Place into muffin tins. 3. Filling: In large frypan, melt 3 tablespoons butter, on medium heat. Add the following ingredients and sauté for 3-4 minutes. Set aside.

2 cups 3/4 cup 1/3 cup

finely diced Nova Scotia Apples (Gala) chicken breast,cooked diced Gourmet Red Chile Pimento Jelly

4. Prepare and set aside:

12 slices 3/4 cup

Brie Cheese sliced scallions

5. In each pastry shell, place approximately one-and-a-half tablespoons of filling, place on top of each shell cube Brie Cheese, top with sliced fresh scallions. Bake in a preheated 425 degree F for 10-15 minutes, or until tops are golden brown. Optional: Garnish with fresh spring of rosemary or thyme. Serve warm. Serves 12 portions.

1 cup 1 1 tbsp 2 tbsp 1 tsp 2 16 2 pounds 1 pkg

container ricotta cheese, 15 oz eggs cheddar cheese shredded mozzarella cheese shredded grated parmesan cheese medium chopped onion mined garlic chopped parsley pepper jars Alfredo pasta sauce, 16 oz oven-ready lasagna noodles cooked lobster baby spinach, 10 oz

1. Preheat oven to 375. Grease 9” x 13” baking dish. In large bowl, stir ricotta, eggs, half of cheddar, half of mozzarella and half of Parmesan cheese. Mix in onion; garlic, parsley and pepper. 2. Spread one-and-a-half cups Alfredo sauce in bottom of baking dish. Top with a layer of noodles. Arrange onethird lobster meat over noodles. Cover with one-third ricotta mixture then one-third spinach leaves and another layer of Alfredo sauce. Repeat this process twice more, ending with sauce on top. 3. Sprinkle the remaining cheeses over the top. Bake loosely covered with tinfoil for 45 minutes. Remove foil and bake 10 more minutes. Let stand 10 minutes before serving.

Nog and Punches . . . . . . . 24

Meals . . . . . . . . . . . . . . . . . 35

Cakes and Pies . . . . . . . . . 46

Mixed . . . . . . . . . . . . . . . . . . 25

Desserts . . . . . . . . . . . . . . . 39

Cookies . . . . . . . . . . . . . . . . 55

Candies . . . . . . . . . . . . . . . . 67


24

RECIPES

Yuletide Preparations 2008

NOG AND PUNCHES Queen Esther’s Egg Nog Pots De Crème Esther Atkinson Barrington, N.S.

1 cup 1 cup 6 tbsp 1 tsp 3 1 1/4 tsp Pinch 1 tsp 1 tsp

whole milk heavy cream sugar vanilla egg yolks egg nutmeg ground cloves dark rum (optional) brandy (optional)

1. Heat oven to 300 F. Bring milk, sugar and cream to boil over medium heat. Add vanilla and remove from heat. Let sit ten minutes. 2. In a medium bowl mix yolks and egg with a fork just to break them up. Slowly add milk mixture. Strain mixture through a sieve into a bowl. Add remaining ingredients. Let set 1 minute. Pour 1/2 cups of mixture into 3 inch ramekins. 3. Set custards in baking dish and fill dish with hot water up two-thirds the sides of the ramekins. Cover pan with aluminum foil. 4. Bake 50-60 minutes or until custard is set. Remove from oven and water bath the cooling rack. 5. Cool to room temperature and refrigerate at least 3 hours. Serve chilled.

Wassail Punch Deborah Wood Clarks Harbour, NS

1/2 L dry red wine 2 cups orange juice 2 cups lemonade Sliced fruit-oranges, lemons, apples, grapefruit, bananas, maraschino cherries (red and green) 2 -3 cups Sprite or 7-Up 1. Mix red wine, orange juice and lemonade in large punch bowl. 2. Add sliced fruit. Pour in Sprite, just before serving. 3. Place ice cubes in punch bowl. Ice cubes made with flowers add a festive look.

Banana–Berry Wake–Up Shake Annie Lonergan Berwick, N.S.

1. In a blender, liquefy fruit in a small amount of milk. 2. Add remaining milk and yogurt; blend well. Tip: Frozen sliced bananas work well in these shakes and help make them creamy. When bananas start to brown, pop them in the freezer and take them out as needed. (An excellent source of dietary fiber)

Hot Spiced Christmas Punch Leland Surette Yarmouth Co., N.S.

Ingredients:

3 cups 4 cups 2 cups 1 cup 1/2 cup 6 1 1

Ingredients: (Prepare ahead)

1 1 cup

banana fresh frozen berries

1 cup

milk or vanilla flavored soy beverage low fat yogurt

(any combination)

3/4 cup

pineapple juice cranberry juice apple cider water brown sugar cinnamon stick orange, studded with cloves apple, cored and sliced

1. Mix all ingredients in a large saucepan. Add cinnamon sticks, orange studded with cloves, and 1 cored, sliced apple. 2. Simmer mixture for 4 hours. Thank you - Happy Holidays!

(vanilla or any complementary flavor)

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RECIPES

Yuletide Preparations 2008

25

MIXED Creamy Cauliflower and Broccoli Crunch Bev Richardson Berwick, N.S.

5 cups 1.25L 1

sliced broccoli florets (1 bunch) (4 cups) sliced cauliflower florets

ahead and refrigerated for at least 2 hours.) Makes 8 servings. Nice to take to potlucks.

Esther Atkinson Barrington, NS

2 pkgs

small red onion, thinly sliced

1

(or yellow onion)

1 cup

each light mayonnaise and sour cream 250ml 1 tbsp granulated sugar 1 tbsp white vinegar 1/2 tsp salt 1/4 tsp pepper Dash Worcestershire sauce (optional) 1. In a large bowl, combine broccoli, cauliflower and onion. In another bowl, stir together mayonnaise, sour cream, sugar, vinegar, salt, pepper and Worcestershire sauce; pour overvegetables and toss. (Salad is best if made

2 cups 1/4 cup 1 tbsp 1 tbsp

softened cream cheese,8 oz crushed pineapple, drained, 8 1/2 oz chopped pecans chopped green pepper chopped onion seasoning salt

4 cups fresh cranberries. 1. Add:

1 cup

water and boil until they pop.

2. Add:

1 tbsp 2 cups

1. Combine cream cheese with pineapple. When smooth add 1 cup nuts, green pepper, onion and salt. Form into two balls and roll both in remaining pecans. Chill until ready to serve. Serve with raw veggies and/or crackers.

Seasons Greetings

Jackie Race Birchtown Shelburne, NS

This cranberry conserve came from my friend, Wendy Robichaud, in Bible Hill. It is a beautiful twist on the traditional cranberry sauce. I usually double the recipe so I have extra jars for gifts.

Tropical Cheese Ball

(1 small head)

Cranberry Conserve

grated orange peal peeled and diced apples 1 cup seeded and diced oranges 1/2 cup seedless raisins 3 1/2 cups sugar 3. Boil the entire mixture for 25 minutes. Add slivered almonds after you take the conserve off the heat, 1/2 cup of almonds. (Almonds optional) 4. Pour into sterling jars and seal.

From

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The holiday season is a time of tradition, celebration and being surrounded by the ones you love. May your holidays be all this and more.

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26

RECIPES

Yuletide Preparations 2008

MIXED Overnight Strata Sandwiches

Stashed in the fridge the night before, this cheese and smoked chicken (or ham) sandwich strata is ready to bake for Christmas morning breakfast. It’s easy to serve – just lift off each sandwich!

your meat slices, cheese and tomato. Cover with slice of bread, butter side out. Cut sandwich in half, diagonally. 2. Arrange sandwiches, cut side down and overlapping in greased baking dish. Wisk together eggs, milk, and pepper. Pour over sandwiches. Refrigerate overnight or at least 8 hours. Bake in 375 oven for about 30-40 minutes or until crisp and golden. Garnish with parsley.

3 tbsp 12

Quick and Easy Turkey Soup

Shirley Sams Black River, N.S.

butter slices bread (French bread is best)

Darlene Atkinson Cape Sable Island, Shelburne Co., NS

3 tbsp Dijon mustard slices ham or smoked chicken cheddar cheese, slices tomato slices 3-4 eggs 1/4 cup milk pepper chopped fresh parsley

6 cups 1 cup 1 cup 1 cup

1. Butter one side of each slice of bread. Spread other side with mustard. On mustard side of 6 slices, evenly divide

chicken broth chopped turkey minute rice mixed vegetables

1. Put all ingredients in a pot and bring to a slow boil. Let simmer about 10 minutes. Remove from stove and ready to serve.

Christmas Danish Red Cabbage Brandy Horne Barrington, NS

1 small 2 cups 2 cups 2 tsp 3 cups

head red cabbage cored and shredded white sugar white vinegar salt water

1. In large saucepan, heat cabbage, sugar, vinegar salt and water to boiling. Cover and simmer over medium heat for 1 hour. It can be served immediately or refrigerated and reheated later.

Broccoli and Cheese Casserole Wanda Horne Barrington, NS

2 pkg 2 cans

frozen chopped broccoli,10 oz each cream mushroom

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RECIPES

Yuletide Preparations 2008

27

MIXED soup, 10.75 oz each 2 cups instant rice 1 jar cheese whiz, 16 oz 3/4 cup chopped onion 1/4 cup butter Salt and Pepper to taste 1. Cook rice as directed on box. Sauté onions in margarine. Cook broccoli as directed on package and drain. Combine all ingredients in 9 x 13 inch oven dish. Bake 30-40 minutes at 350.

Chuckling Cheese Ball Wanda Horne Barrington, NS

1 pkg 1 jar 1 jar 1 jar 2 tsp 4 tsp 2 cups

cream cheese (small) sharp cheese smokey cheese blue cheese crushed onion Worcestershire sauce chopped pecans

1. Cream together cheeses until smooth. Add onion and Worcestershire sauce. Chill several hours. Form into a ball and roll in pecans until covered. Serve with crackers or chopped veggies.

Coconut Cheese Ball Roseanne Kaizer Cambridge, NS

This cheese ball is not only delicious, but also usually appealing with flecks of red and green sprinkled throughout. It suits the Christmas season with its colour and snowball appearance.

1 pkg cream cheese (250 ml) 1-2 green onions chopped 3-4 radishes chopped Sweet flaked coconut 1. Add chopped onion. Add radish to the cheese. Work quickly and form in ball. Roll in coconut. Serve with crackers

1. Beat cheese and mayo until smooth. Stir in remaining ingredients except nuts. Cover and chill several hours. Form mixture into a ball. Roll ball in nuts to coat. Serve with crackers.

or f n o i h s a Fun F ristmas h Fall & C

Cupid’s Crunchy Cheese Ball Tashi Brown Barrington, NS

1 pkg 1/4 cup 2 cup 2 tbsp 1 tsp 1/4 tsp 1/4 tsp 1/2 cup

cream cheese softened,8 oz mayonnaise ground cooked ham chopped parsley minced onion dry mustard hot pepper sauce chopped peanuts or pistachios

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28

RECIPES

Yuletide Preparations 2008

MIXED Cranberry Salad Mold Annie Lonergan Berwick, NS

1 envelope unflavored gelatin 2 tbsp sugar 1/4 tsp salt 1/4 tsp mace 1 cup water 1 apple peeled and diced 1/2 cup mayonnaise 2 tbsp lemon juice 1 tsp grated lemon rind 1 can whole cranberry sauce 1/4 cup chopped walnuts

chill in freezing unit 10-15 minutes or until firm about 1 inch from edge, but soft in center. Remove to bowl and beat until fluffy. Fold in cranberry sauce, diced apple and walnuts. Turn into mold and chill with until firm. 3. Unmold onto serving plate and garnish with crisp lettuce and mayonnaise to which cranberry juice had been added. 4. This is good served with turkey or ham.

Honey Garlic Ribs Heather Alley Grafton, N.S.

Fiesta Dip 4 lbs

Shirley Sams Black River, N.S.

1 lb 1/2 lb

1. Mix gelatin, sugar, mace and salt thoroughly in small saucepan. Add water. Place over low heat and stir constantly until gelatin is dissolved. Remove from heat and stir in mayonnaise, lemon juice and rind. Blend with rotary on electric beater. 2. Pour into a refrigerator tray and quick

1. In a 6 cup casserole, combine all ingredients. Bake in 350 oven for 1 hour, or ‘til bubbling. Let cool slightly and serve with crackers, nachos or veggies. (Dip can be covered and refrigerated up to 2 days) To serve, reheat at 350 for 30 mins.

4 large 1 can 1 4

Velveeta Cheese – shredded, 500 gm Old Cheddar Cheese – shredded tomatoes, seeded and finely chopped Jalapeno peppers, drained, seeded and chopped,4 oz onion, finely chopped cloves garlic, minced

side spare ribs, cut into 2 inch pieces, 2kg 1/2 cup soya sauce 1 tsp garlic powder 2 tbsp cornstarch 1/4 cup honey (liquid) 1 jar dry spare rib garlic sauce Cooked Rice 1. Place ribs in pan; half cover with water. Add soya sauce and garlic powder. Cover, bring to a boil, reduce heat and simmer for about 20 minutes, until ribs are tender. Drain half the water. Make

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RECIPES

Yuletide Preparations 2008

29

MIXED

Turkey Stuffing Jeannie Wilcox Pembroke, Hants County

2 loaves

bread done into fine bread crumbs 3 tbs summer savory 5 potatoes, cooked and mashed 1/2 lb bacon diced 1 tbs salt 2 small onions diced 1 1/2 cup margarine melted 1 tsp pepper 1. Mix altogether. Recipe will fill a 15 lb. turkey

Meatball Appetizers Jeannie Wilcox Pembroke, Hants County

1 box 2 cups 1/2 tsp 1/4 cup 1 cup 1/2 tsp

frozen meatballs ketchup liquid smoke chopped onion brown sugar garlic powder

1. Prepare stuffing mix as directed on package. Mix in beaten egg after adding crumbs to water. Press immediately into a lightly greased 9 x 13 pan. Sprinkle with peppers and top with cheese. Bake at 400F for 15 minutes. Let stand 5 minutes. Cut into squares and serve hot.

Quiche 1. Mix ingredients together and pour over meatballs. Bake at 375 F for 1 hour. Liquid smoke can be purchased in the specialty aisle of grocery store.

Festive Pepper Squares Jeannie Wilcox Pembroke, Hants County

2 pkgs 2 2/3 cups

stuffing mix eggs beaten each of red and green peppers 1 1/2 cups shredded mozzarella cheese

Christina Stokes Aylesford, N.S.

4 pie crust 1 brick mozzeralla 1 lb bacon 8 eggs 2 green pepper 2 cans evaporated milk 1 onion Salt and pepper 1 broccoli Parsley 1 brick cheddar cheese Worchester sauce

3197193

paste with cornstarch and a little water. Push ribs to the side, add honey, garlic sauce and cornstarch mixture. Cook stirring about 1 minute until the sauce is thick enough to coat ribs. Serve with rice. Makes 6 to 8 servings.


30

RECIPES

Yuletide Preparations 2008

MIXED 1. Dice bacon, fry. Put on pie crust. Dice onion and green pepper. Add to bacon. Add broccoli and grated cheese. Mix eggs, milk and spices. Pour over crust. Bake at 350 for half an hour. You may also add spinach, red pepper, mushrooms or any other veg you want. 2. You can freeze this or refrigerate it. We usually freeze it then take it out Christmas morning and put it in the oven on a low heat while the kids are opening their presents. When they are done it is usually hot to eat.

Mincemeat

2 tsp 1 cup 2 cups

Jeannie Wilcox Pembroke, Hants County

3 cups ground deer meat or beef; meat that has been cooked and then passed through a meat grinder.

6 cups 1/2 tsp 2 tsp 1/2 cup 3 cups

diced apples cloves, allspice and nutmeg cinnamon vinegar sugar

salt raisins meat stock

1. Mix together and simmer on low of about an hour. Place into uncooked pie shell and bake at 350F until done.

Quick And Easy Turkey Pot Pie Beverly Steadman Berwick, N.S.

Excellent way to use leftover turkey! Ingredients:

1 pkg

stuffing mix (prepared according to package directions)

1 can 2 cups 2 cups

cream of chicken soup plus half can water frozen mixed vegetables chopped cooked turkey

1. Mix frozen vegetables, turkey, soup and water together. Pour into 9�x13� casserole dish. Cover with prepared Stovetop dressing. Bake at 350F for 20 minutes or until all ingredients are heated through.

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31

RECIPES

Yuletide Preparations 2008

MIXED Holiday Chicken for a Crowd Jennie Mahar Garland, N.S.

24 pieces 3/4 lb 2 cans 1 can 1/4 cup

chicken fresh mushrooms, sliced cream of chicken soup cream of mushroom soup dry white wine

1. Brown the chicken in butter. Put the chicken into a deep casserole. Brown the mushrooms. 2. Mix the 3 cans of soup thoroughly and do not dilute. Pour over chicken. Put browned mushrooms on top. 3. If you can, refrigerate overnight to enhance the flavor 4. Before baking, add 1/4-cup white wine 5. Bake at 350 degrees for 1 1/2 hours

Perogie Dish Katie Cunningham Summerset, N.S.

1 bag

perogies (any size, any flavor)

1 medium onion 1 ring of garlic sausage or bacon (cut as normal; if circles are big, cut into fours. Cook bacon like normal)

1 litre

liquid whipping cream or 500ml depending on how many you are feeding

Oil (enough to cover frying pans and more if needed)

2-3 1

frying pans roasting pan with lid

1. Take perogies and put into a frying man with oil, cook on medium heat until brown on both sides, put into roasting pan. 2. Cut onion into bite-size pieces and put into second frying pan (or same one perogies came out of) with oil. Cut garlic sausage and add in the onion; cook on medium heat until onions are translucent and garlic sausage is brown on both sides (if using bacon, cut bacon in half and fry regular). 3. Pour whipping cream into another fry-

ing pan with no oil. Cook on medium heat until thick. 4. After onion and garlic sausage (or bacon) is cooked, put on top of perogies, spreading it evenly to cover perogies. After whipping cream has thickened, pour over perogies, onion, and garlic sausage (or bacon), put lid on roasting pan, put into oven at 400 F for 30-45 minutes. Take out of oven and serve with a serving spoon. Makes 4 plus servings.

Festive Scrambled Eggs Jennie Mahar Garland, N.S.

12 eggs 1 1/3cups milk, divided 1/2 to 1 tsp salt 1/4 tsp pepper 2 tbsp diced pimentos 2 tbsp minced fresh parsley or chives 2 tbsp all-purpose flour 1/4-cup butter or margarine 1. In large bowl, beat eggs and 1 cup milk and salt, pepper, pimentos and parsley. 2. In a small bowl, combine flour and remaining milk until smooth; stir into egg mixture. 3. In a large skillet, melt butter over medium heat. Add egg mixture; cook and stir over medium heat until the eggs are completely set. Yield: 6 servings. Great for hectic Christmas mornings.

Christmas Shopping Stew Jennie Mahar Garland, N.S.

2 lbs

lean chuck, cut in large cubes 1 cup chopped celery 2 cups canned tomatoes 2 onions, thinly sliced 4 carrots, sliced 1 can water chestnuts, sliced, 4 oz 1 1/2 tbsp sugar 4 tbsp minute tapioca 1/4 cup dry red or white wine (optional) Salt and pepper to taste 1. Place all ingredients in a Dutch oven or other larger pot. Cover. Bake at 225 degrees for 5 hours. No stirring is necessary. 2. Serve with rice or noodles or in bowl, as is.

Vegetable Dip Betty Hiltz Kentville, N.S.

2 tsp garlic powder 1/4 to 1/2 cup white sugar 3 tsp vegetable oil 2 tsp mustard 1 cup Mayonnaise 1. Combine first 4 ingredients. Refrigerate about 1 hour. Stir in Mayonnaise 2. Ready to serve with your favorite cutup vegetables or you can refrigerate until ready to use.

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32

RECIPES

Yuletide Preparations 2008

MIXED Salmon Dip Rose Boylan Gaspereau, N.S.

1can 1pkg 3 tsp 1 tsp

salmon, small cream cheese, 8oz grated onion accent meat tenderizer Pinch of garlic powder Worcestershire sauce

1. Mix thoroughly in bowl. Can be used with crackers, chips, bread sticks, etc.

Breakfast Cups Bonnie Whynot Italy Cross, N.S.

1. Sliced breakfast ham 2. Eggs 3. Salt, pepper, garlic powder, chives, shredded cheese (marble) 4. Break egg over muffin cup, sprinkle with salt, pepper, garlic powder and chives. 5. Add cheese over top. Bake in oven at 350 F for 10-15 minutes.

Cranberry Stuffing Balls Jennie Mahar Garland, N.S.

3/4 cup 1 1 cup 1/4 cup

Christmas Fruit Dip Bonnie Whynot Italy Cross, N.S.

1 pkg

Christmas Morning Hash Brown Quiche Carol Gregory Kingston, N.S.

2 tbsp 1 small 1 pkg 1/2 cup

bulk pork sausage stuffing mix for turkey whole berry cranberry sauce egg well beaten water margarine, melted

1. Preheat oven to 325 degrees Fahrenheit. 2. Brown sausage lightly over moderate heat and drain excess fat. Put sausage meat in large bowl and add contents of the Stove Top vegetable seasoning packet and stuffing crumbs. 3. Stir in cranberry sauce, egg and water. Mix well and shape mixture into 16 balls. 4. Brush large baking pan (9” x 12”) with half of the melted margarine. Arrange

frozen hash browns, thawed 1/3 cup butter 1 cup diced cooked ham 1 cup shredded chedder cheese 1/4 cup chopped green pepper 2 eggs 1/2 cup milk Salt and pepper

cream cheese, softened sugar container frozen cool whip cherry Jell-O milk

3 cups

(to taste)

1 lb 1 pkg

stuffing balls on pan. Brush with remaining margarine. Bake at 325 degrees Fahrenheit for 30 minutes. 5. Perfect with roast turkey or chicken.

1. Press hash browns between two pieces of paper towel to remove excess moisture. Press into bottom and up sides of a quiche pan or ungreased 9” pie plate. Drizzle with butter. 2. Bake at 425 F for 25 minutes. 3. Combine ham, cheese and green pepper; spoon over cooked crust. In a small bowl, beat eggs, milk, salt and pepper and pour over all ingredients. 4. Reduce heat to 350 F and bake for 2530 minutes, or until knife inserted in center is clean. Allow to stand for 10 minutes before cutting. Serves 4-6. 5. To save time Christmas morning, the crust can be done night before.

Christmas Salad Bonnie Whynot Italy Cross, N.S.

1 lrg tub 1 can 2 cups 1 can 1 pkg

1. Mix cheese and Jell-o powder, add sugar and milk. Beat until smooth and fold in whip. Beat again ‘til smooth (you may add more milk for fluffier version) Serve with fresh fruit.

Copper Pennies Bonnie Whynot Italy Cross, N.S.

This recipe has become such a reliable standby and your friends will be welcomed by it. This dish can be served chilled for a salad or warm for a side dish. Either way it’s always a hit. This can be prepared and kept in the fridge for a few days.

2 lbs 1/2 cup 1 cup 1 large 1 large 1 can 3/4 cup 1 tsp 1 tsp 1 tsp 1/4 tsp

frozen whipped topping pineapple chunks mini marshmallows mandarin oranges pistachio pudding

1. Mix dry pudding with whipped topping. Drain fruit and add to mixture. Add 1/4-cup pineapple juice. Mix in marshmallows and let set overnight.

carrots, peeled and sliced thin vegetable oil sugar onion, diced green pepper, diced tomato juice, 5 1/2 oz red wine vinegar prepared mustard Worcestershire sauce salt pepper

1. Cook carrots just until crisp-tender, drain. 2. Combine all the remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. 3. Serve cold as a salad, or warm it and use as a side dish. Store in the fridge for up to 2 weeks.


RECIPES

Yuletide Preparations 2008

33

MIXED Brandied Cranberries

Vegetable Dip

Turkey and Stuffing Cakes

Bonnie Whynot Italy Cross, N.S.

Bonnie Whynot Italy Cross, N.S.

Bonnie Whynot Italy Cross, N.S.

This is absolutely perfect with turkey for the holidays.

1/2 cup 2 tbsp

2 cups 1 cup 3 tbsp 2 tbsp

1 tsp Dash of salt 2 tbsp ketchup 2 tbsp honey 8 drops Tabasco sauce

cranberries white sugar water rum

1. Put all ingredients in a 2 litre casserole dish. Cover and bake at 325 F for 1 hour.

Miracle Whip finely chopped onion curry powder

2 cups 1 cup 1/2 cup 1 2 tbsp 2 cups

1. Mix all ingredients together well. Let stand before using to blend flavors. Serve with your favourite vegetables.

1. Mix all ingredients except oil and dressing until well blended. Shape into patties (small). 2. Cook patties in hot oil in a large frying pan on medium heat 4 to 5 minutes or until golden brown. 3. Excellent for Christmas turkey leftovers. Serve with cranberry sauce.

Cranberry Cheese Ball Surprise Dip

Carol Gregory Kingston, N.S.

Bonnie Whynot Italy Cross, N.S.

cheddar cheese, grated 8 oz cream cheese 1/2 cup dried cranberries, chopped Dash Worcestershire sauce

1/2 cup

1. Combine all together, shape into log or ball and chill for a couple hours. 2. For a more festive look, chop 1/4-cup each chopped dried cranberries and toasted pecans. Combine and roll log or ball in mixture to coat. Enjoy!

1/2 cup 2 tbsp 1/2 cup

8 oz cream cheese 1 tub sour cream 1/4 cup Miracle Whip Seafood sauce Tomatoes Green pepper Mozzarella cheese 1. Mix first 3 ingredients together as the base. Spread on round flat dish like a pizza pan, only a little smaller. Spread on a layer of seafood sauce on base. Grate cheese on top, also chopped tomato and peppers.

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prepared stuffing mix celery flour egg oil chopped leftover turkey Miracle Whip Dijon mustard Ranch dressing


34

RECIPES

Yuletide Preparations 2008

MIXED Shrimp Boats

Nuts and Bolts

Macaroni Salad

Bonnie Whynot Italy Cross, N.S.

Isabel Mullen Weymouth, N.S.

Joanne Fancy Milton, Queens County, N.S.

4 hard-boiled eggs 2 tbsp onion 1/2 cup Miracle Whip 1 tin shrimp 2 tbsp relish Salt and pepper 1 cup grated cheese Bread slices

1 pkg

pretzels (broken in half)

1 pkg 1 pkg 1 pkg 1 box 1 lb

Honeycombs Crispex Bugles Bits and Bits mixed nuts

1. Mash eggs and add onion, Miracle Whip, shrimp, relish, salt, pepper and cheese. Remove crust from bread. Butter both sides of bread and shape to fit muffin pans. Fill bread shells with mixture and bake for ten minutes in a moderate oven.

1. Sauce: Melt slowly 1 lb margarine, add 1/2 cup Worcestershire sauce, 2 tsp garlic salt, 2 tsp onion salt, 2 tsp chili pepper. 2. Pour over cereal and nuts. Bake two to two-and-a-half hours in preheated 250 F oven. Stir every twenty minutes. Store in airtight container. Very good!

Red and Green Christmas Salad

Overnight Omelet

Bonnie Whynot Italy Cross, N.S.

Angela Pelton Hantsport, N.S.

2 cups 2 1/2 1 1/4 2

macaroni, cooked tomatoes, chopped green pepper, chopped green onion, chopped cucumber, chopped stalks of celery, chopped

1. Mix vegetables with macaroni. Blend dressing and pour over macaroni and refrigerate. Dressing:

1/4 cup 2/3 cup 1/2 cup 1/3 cup 1 tsp 1 tsp

vinegar sugar salad oil ketchup salt paprika

2. Mix well.

Lobster Pasta 1 pkg 2 cups 1 can 2 cups 1 pkg 1 cup

small lime Jell-O boiling water small crushed pineapple (undrained) large marshmallows small cherry Jell-O cherry pie filling

1. In a small bowl, dissolve lime Jell-O in 1 cup boiling water. Let stand 2 minutes. Stir in pineapple. Pour into a 9”x 9”dish. 2. Top with marshmallows. Cover and refrigerate until set. In a small bowl dissolve cherry Jell-O in remaining 1 cup water. Let stand 2 minutes. 3. Stir in pie filling, pour over marshmallows. Cover and refrigerate until set.

Grease with margarine the bottom and sides of a 9” X 13” pan. Line bottom and sides of pan with bread slices (crusts off) and top with ham slices or cooked bacon. Mix

12 eggs 1 cup blend Salt and pepper 1. Whisk this together until well blended and frothy. Pour over bread. Sprinkle chopped onion, green pepper and canned mushrooms over mixture. Grate and sprinkle 1 cup of mild cheddar cheese over egg mixture. Cover and refrigerate overnight. Bake uncovered at 350 degrees F for 45-60 min.

Sarah Frost Little River, Digby County, N.S.

2 lb 1 can 1 1 tsp 1/8 tsp 2 1/2 cup 1/2 cup 1 pkg 1

lobster cut into bite-size tomato sauce, 250 ml medium onion, chopped sweet basil cayenne pepper garlic cloves minced butter grated parmesan cheese whole wheat pasta blend cream, 500 ml

1. Melt butter then add your spices and garlic, onion and lobster. Sauté for 10 minutes. 2. Add tomato sauce, cheese and blend. Set aside and cook your pasta. 3. To serve, you spoon lobster mixture over pasta; great with shrimp instead of lobster. Also great served with garlic bread and ceasar salad. Enjoy!


RECIPES

Yuletide Preparations 2008

35

MEALS Christmas Concert Pork in a Hurry Wanda Horne Barrington NS

Heavenly Lobster Bisque Tashi Brown Barrington, N.S.

4 pork chops 1 can cream of mushroom soup, 10.75 oz 1 onion chopped 1 cup water

Barrington Lobster Salad

14 oz 1/3 cup 7 1 1 4 cups 4 1 4 2 1/2 cups 1/3 cup 1 3/4 cups 1 tbsp 1/2 cup

Peter Atkinson Barrington, NS

1 pinch nutmeg 2 tsp tarragon

1. Preheat oven to 350. Place chops in 9 x 13 inch pan. In a bowl, combine remaining ingredients. Mix well and pour over chops. Cover with foil, wrap and bake 45 minutes. Remove foil and bake 15 minutes more.

3 8 stalks 1 large 2 cups 2 tbsp

cooked, shredded lobster meat yellow bell peppers, diced celery, diced white onion, diced margarine black pepper

1. In a large bowl, combine all ingredients until evenly mixed. Chilled until serving. Great on Ritz crackers or other festive crackers.

1. Melt butter in a pan. Add scallions, onion and cook 5 minutes until soft. Add carrot and cook 2 minutes. Add lobster tails, fish stock, parsley, bay leaf, peppercorns and water. Bring to a boil. Reduce heat and simmer 20 minutes, skimming surface at required. 2. Remove lobster meat from the above stock, blending with 1/2-cup strained stock until smooth. Mix flour and butter to make paste. Add pureed lobster, tomato puree, sherry, cream, nutmeg and salt and pepper to taste. Mix well.

Brazen Beef Stew Bake Verna Halloran Guysburough, NS

2 lbs

stew meat cut into 1 inch cubes 1 can diced tomatoes, 14.5 oz 1 cup water 3 tbsp tapioca 1 tbsp beef bouillon granules 2 tsp white sugar 1 1/2 tsp salt 1/4 tsp pepper 4 carrots (cut in 1 inch pieces) 2 strips celery (cut in inch pieces) 3 potatoes peeled and cubed 1 onion, roughly chopped 1 slice bread, cubed 1. Brown meat in large skillet. Combine other ingredients in large bowl then add beef. Pour into 9 x 13 inch baking dish and bake at 375 covered for approximately 2 hours, until meat and vegetables are tender.

Season’s Greetings All over town, people are enjoying the beauty of the season with their near and dear ones We’d like to send our best wishes for wonderful holidays to our friends everywhere! Watch for more information concerning our New Year’s Day Levee. - Mayor & Councillors

Town of Yarmouth

Y3181307

5 lbs

lobster tails meat (cooked) butter green onions, chopped onion chopped carrot chopped fish stock springs parsley bay leaf whole black peppercorns water flour tomato puree sherry heavy cream

3. Add tarragon and the remaining strained stock, stirring over high heat until mixture thickens. Reduce heat and simmer 5 minutes, season to taste and serve. Tip: Stock is easily strained through cheesecloth.


36

RECIPES

Yuletide Preparations 2008

MEALS Alaska Pecan Salmon Bake

Divine Sauerkraut Salad

Brandy Horne Acadia University, Wolfville, NS

Tashi Brown Barrington, N.S.

3 tbsp 3 tbsp 5 tsp 1/2 cup

Dijon mustard melted butter honey fresh bread crumbs 1/2 cup finely chopped pecans 3 tsp chopped parsley 6 salmon fillets,4 oz Salt and pepper to taste 6 lemon wedges

Esther Atkinson Barrington, N.S.

1/4 1 2

1. Preheat over to 400. In small bowl, mix mustard, butter and honey. In another bowl mix crumbs, pecans and parsley. Season each fillet with salt and pepper. 2. Place on lightly greased baking sheet. Brush with honey mixture. Cover top of each fillet with crumb mixture. Bake 10 minutes for each inch of thickness. Serve garnished with lemon wedges.

Red and Green Christmas Salad

drained sauerkraut onion chopped stalks celery, chopped 1 green pepper, chopped 1 large carrot, chopped 1 jar diced pimento, 4 oz (drained) 1 tsp mustard seed 1 1/2 cup sugar 1 cup oil (vegetable) 1/2 cup cider vinegar 1. In large bowl, mix sauerkraut, onion, celery, pepper, carrot, mustard seed and pimento. Set aside. In saucepan bring to a boil sugar, oil and vinegar. Pour hot mixture over pimento mixture, cover and refrigerate 2 days to allow flavors to meld.

1 can

kernel corn, 15 oz (drained)

1 can

peas,15 oz (drained)

1 can 1/2 cup 1/2 cup 1/2 cup 2 tbsp 1 cup

kidney beans, 15 oz (drained) minced red onion chopped celery sliced radishes milk creamy salad dressing

1. Combine corn, peas, beans, onions, celery and radish. Blend salad dressing and milk or cream. Pour over salad, toss and refrigerate overnight.

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38

RECIPES

Yuletide Preparations 2008

MEALS Honey Apples Sea Bass Esther Atkinson Barrington, N.S.

4 1/2 cup 1/4-cup 1/4-cup 1/4 tsp 1/4 tsp 2 cups 1 4

apples – peeled cored and cut into thin wedges margarine honey flour salt pepper dried bread crumbs egg beaten sea bass fillets,6 oz

1. Melt 1/4-cup margarine in large skillet over medium heat. Add apples and fry until tender. Add honey, reduce heat to warm. 2. In bowl, mix flour, salt and pepper. In another bowl place breadcrumbs and in a third bowl place beaten egg. 3. Melt remaining 1/4-cup margarine in another large skillet over medium heat. Dip fish in flour bowl then in egg bowl then coat in breadcrumbs. 4. Cook in hot skillet for 3-4 minutes per side. The fish should be nicely browned and flaked easily with folk. Place fish on serving dish and spoon the apples with honey over top of each fillet.

2. Add in mustard, lemon juice, parsley, salt and pepper. Preheat oven to broil. Divide lobster meat in half in two baking dishes. Spoon cream sauce equally over lobster in both pans. Top with grated cheese. Broil 3-4 minutes until golden. Serve immediately.

Mini Meat Loaves Bonnie Whynot Italy Cross, N.S.

1 1/2 lb 1 small 1 1/2 cups 1 cup 1 cup 1 pkg

lean ground beef grated onion water shredded cheese BBQ sauce stuffing mix

1. Mix meat, stuffing, water and seasoning until well mixed. Spray 12-cups muffin pan with cooking spray. Press mixture into muffin cups. Indent center of each and spoon barbecue sauce on top. Spread cheese over the top of each and bake for 5 minutes. Serve with rice or scalloped potatoes.

Nutcracker Streusel Sweet Potatoes

Santa’s Save Our-LobsterFishery Casserole Esther Atkinson Barrington, NS

3 tbsp 3/4 tsp 1 tsp 1/2 tsp 1 cup 1 cup 3 cups 1/4 cup 3 cups 2 cups 1/2 cup 2 tbsp

flour dry mustard salt pepper milk light cream mushrooms, sliced shredded Swiss cheese cooked diced lobster meat soft bread cubes fine dry bread crumbs melted butter

1. Preheat oven to 350. Lightly grease casserole dish. Melt 3 tbsp butter over medium heat in saucepan. Add flour, mustard, salt and pepper until smooth. Pour in milk and cream and bring to a simmer. Cook until thick and smooth stirring constantly. 2. Add mushrooms and cheese; stir until cheese has melted. Fold in lobster and bread cubes. Pour in greased casserole. 3. Mix bread crumbs with tablespoon and sprinkle over casserole. Bake until crumbs have browned and casserole is hot. Approx. 30 minutes.

Brandy Horne Acadia University, Wolfville, N.S.

Lobster Thermidor Brandy Horne Acadia University, Wolfville, N.S.

1 1/2 lb

cooked lobster (medium) 2 tbsp butter 1 shallot finely chopped 1 3/4 cup fresh fish stock 1/4-cup white wine 1/4-cup double cream 1/2 tsp spicy mustard 1 tbsp fresh lemon juice 2 tbsp chopped parsley Salt and pepper to taste 1/4 cup grated Parmesan cheese 1. Melt butter and add shallot to skillet. Stir and cook until tender. Add fish stock, wine and cream. Bring to a boil and cook until reduced to half.

1 1/2 cups mashed sweet potatoes 1/4 cup milk 1 egg, lightly beaten 2 tbsp sugar 2 tbsp butter, melted 1/2 tsp cinnamon 1/2 tsp ground nutmeg 1/2 tsp vanilla Topping:

1/4 cup 1/4 cup 1 tbsp 1 tbsp

chopped pecans brown sugar flour butter melted

1. In big bowl, combine first 8 ingredients. Spoon into 3-cup baking dish. Combine topping ingredients and sprinkle over potato mixture. Bake uncovered at 350F for 30 minutes or until thermometer reads 160 F.

Angelic Roast Salmon with Eloquent Orange-Ginger Glaze Wanda Horne Barrington, N.S.

2 lbs salmon fillet 1 cup orange juice 2 tsp balsamic vinegar 1 tsp chopped ginger root Salt and pepper to taste 1. Preheat oven to 400. Heat orange juice in small saucepan over medium heat, stirring 10-15 minutes until reduced by about half and thickened. Cool. 2. Add ginger root and vinegar, line baking with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. 3. Cover with half of juice mixture. Bake salmon 10-15 minutes. Brush with remaining marinade and bake 10-15 minutes more until easily flaked.


RECIPES

Yuletide Preparations 2008

39

DESSERTS Apple Delight Elva Kelley, Waterville, N.S.

1. In a 9”x13” pan (greased) put peeled, sliced cooking apples to fill pan about halfway. About 6-7 apples.

oven for about 30 minutes until lightly browned. Let stand for 10 minutes before serving. Serves 6.

Pumpkin Gingerbread with Caramel Sauce

Caramel Sauce

1 cup 2 cups 4 tbsp 1 1/2 cups 1 tbsp

butter brown sugar white corn syrup whipping cream (the real stuff) vanilla

Shirley Sams

2. Mix together:

1 cup 1 cup 1 tsp

brown sugar hot water Cinnamon-nutmeg mixture Butter,size of an egg 2 tsp vanilla 3. Pour over apples in pan. 4. Make a batter of:

1 cup 1/4 tsp 2 tsp 3 tbsp 3/4 cup 1

flour (I use half whole wheat) salt baking powder margarine milk egg

5. Mix as for a cake batter. Pour over apples. Bake in 350 deg. oven until golden brown Approx 1 hr. Serve with whipped topping. I have made it for our weekly card parties and always get requests to repeat.

Black River, N.S.

3/4 cup 3/4 1 1 cup 1/2 cup 2 cups 1 tsp 1 tsp 1 tsp 1/2 tsp 1/2 tsp 2/3 cup

butter, not margarine brown sugar egg canned pumpkin molasses flour soda cinnamon nutmeg cloves salt buttermilk or soured milk

1. In medium saucepan over medium heat, melt butter. Stir in sugar and corn syrup. Bring to boil and stir constantly. Do not cook too fast or it will separate. Stir in whipping cream and vanilla. Return to heat to boil, keep stirring! Remove from heat and serve warm on cake.

Christmas Fruit Balls Bonnie Whynot Italy Cross, N.S.

1. Mix together in a large bowl:

30 1. In a large mixing bowl, cream butter and sugar. Beat ‘til fluffy. Beat in eggs, pumpkin and molasses. Beat well. Slowly add dry ingredients with the sour milk, usual method. 2. Pour into greased and floured pan. Bake at 350 for 45-50 minutes or until toothpick comes out clean. Do not overbake or it will be dry.

Cherry Nut Crumble Cindy Jones Berwick, N.S.

2 cups 1/2 cup 1 can

marshmallows, quartered graham wafer crumbs each read and green cherries, cut up sweetened milk

2. Chill overnight. Shape the chilled mixture into balls about one-inch in diameter. Roll in coconut. Store in covered container in fridge.

Santa’s Choice

So simple and yet so good! Ingredients:

1/4 tsp 1/4 tsp

cherry pie filling, 9oz. almond flavoring nutmeg

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Topping:

6 tbsp 2/3 cup 1/2 cup 1/2 cup 1/2 cup

margarine softened brown sugar flour quick-cooking rolled oats sliced almonds

1. Combine pie filling, flavoring and nutmeg in ungreased 2 quart casserole. 2. Topping: Mix first 4 topping ingredients in medium bowl until crumbly. Add almonds. Mix. Sprinkle over pie filling mixture. Bake, uncovered, in 350F

4 Locations to Serve You Yarmouth, N.S. 83 Starrs Rd., (902) 742-7076

Downtown Yarmouth 392 Main Street (902) 749-0632

Barrington Passage Causeway Professional Centre (902) 637-3190

Liverpool 25 Milton Rd. (902) 354-7358

Y3181340

1 can


40

RECIPES

Yuletide Preparations 2008

DESSERTS Apple-Cranberry Crisp Deborah Wood Clarks Harbour, N.S.

3. Bake in a 350 F oven for 45-60 minutes. Remove from oven. Place on rack and cool completely. After cooled cut into one inch squares – set aside.

Fruit:

3 cups 2 cups 1 cup

chopped apples (unpeeled) cranberries white sugar

Apple Hazelnut Bread Pudding with Caramel Sauce Joanna MacDonald Kentville, N.S.

3/4 cups 2 tbsp 1/8 tsp

1. Combine apples, cranberries and sugar. Mix thoroughly. Spread evenly in 8” square baking pan. (glass pan is preferred) 2. Combine topping ingredients until crumbly, spread evenly over fruit. 3. Bake at 325 F for 1 hour 4. Garnish with whipped cream. Maybe served in a bowl with vanilla soymilk.

Chocolate Strawberry Trifle with Hazelnut Custard Chocolate Cake:

all-purpose flour sugar cocoa baking soda baking powder salt eggs strong coffee, cooled buttermilk canola oil pure vanilla extract

1. In large bowl, combine all dry ingredients. Sift well together. In another medium size bowl mix all wet ingredients. Gradually add wet ingredients to dry mixture, beating until well combined for approximately 2 minutes, scraping sides of bowl. 2. Grease and flour 9” x 13” baking pan. Pour mixture into pan. Note: Mixture will be runny.

7 cups 2 cups 8 2 tsp 3/4 cup 1 1/2 tsp 1/4 tsp 1/4 tsp 3/4 cup 3 cups

day-old raisin bread (sliced crusts off and dice) heavy cream well–beaten eggs vanilla extract sliced hazelnuts ground cinnamon ground cloves ground nutmeg sugar Royal Gala apples (peeled, cored and diced into small chunks)

1. Place bread cubes, apples, hazelnuts in large bowl. In another large bowl, whisk together all remaining ingredients until well combined. Pour egg mixture over cubed raisin bread and apple mixture; toss lightly until well combined. Let stand for ten minutes. 2. Pour mixture into a large, well greased, deep baking dish. Bake in a preheated 350 F oven for approximately 40–60 minutes, just until pudding is golden brown and is set firmly in the middle of pudding. Remove from oven and slightly cool. 3. Caramel Sauce: In medium-size pot on medium heat, whisk together until mixture bubbles and is smooth texture:

1 cup 1/2 3/4 cup 1 tsp

dark brown sugar cup butter fresh whipping cream (not beaten) vanilla extract

4. Cool and set aside. Slice bread pudding, place on plates and garnish with fresh whipped cream. Drizzle on caramel sauce.

sugar cornstarch salt

2. Gradually stir in:

2 cups

1 1/2 cups rolled oats 1/2 cup brown sugar 1/3 cup all purpose or whole wheat flour 1/3 cup pecans 1/2 cup butter or margarine, melted

1 cup 1/4 cup 2 tsp

Joanne MacDonald Kentville, N.S.

1. Mix (whisk) in top of a double broiler the following ingredients:

Topping:

1 3/4 cups 2 cups 3/4 cup 2 tsp 1 tsp 1/2 tsp 2 1 cup

Hazelnut Custard

cream

3. Cook covered over hot water for 8 minutes without stirring. Uncover and cook for about ten minutes more. Then add in the following ingredients: 4 well beaten egg yolks and 3 tbsp butter. 4. Cook and stir (whisk) for 3 minutes longer. Cool and then add in:

2 tsp pure vanilla extract 1 cup fresh whipping cream 1/2 cup slivered hazelnuts (set aside) 5. Meanwhile, mix

2 10 oz pkgs of chocolate instant pudding in medium-size bowl. Prepare according to directions. (Set aside) 6. In medium-size bowl, beat the following ingredients and set aside:

1

large container Nutriwhip (until stiff peaks form) 2 tsp pure vanilla extract 1 tbsp sugar. 7. Strawberries: Wash and de-stem 2 quarts fresh strawberries, slice thin and sprinkle 2 tbsp of sugar or Splenda substitute over berries, mix well. (Set aside) Assemble Dessert: 8. In a very large clear glass dessert dish, spread, covering bottom of bowl with thin layer of whipped cream mixture. Layer quarter of chocolate cake evenly over whipped cream; layer quarter of the strawberries over chocolate cake, spread quarter mixture of chocolate pudding over strawberries, drop hazelnut custard by tablespoons over strawberries. Repeat layering until all ingredients are used up. 9. Top dessert ending with whipped cream. Garnish with sliced strawberries, chocolate swirls, and sliced hazelnuts. Serve chilled.


RECIPES

Yuletide Preparations 2008

41

DESSERTS Pineapple Dessert

Festive 7-Cup Pudding

Fancy Fruits

Betty Hiltz Kentville, N.S.

Bonnie Whynot Italy Cross, N.S.

Jeanefer Parions Yarmouth, N.S.

Here is a very delicious dessert that has become a tradition in my house at holiday time. Crust:

1 1/4 cups graham crumbs 1/4 cup white sugar 1/3 cup margarine, melted

1 cup 1 cup 1 cup 1 cup 1 cup

flour melted butter apple raisins warm water

Ingredients:

(stir in 1 tsp baking soda)

1 cup 1 cup 1 tsp

sugar bread crumbs cinnamon

Filling:

3 1/2 cups miniature marshmallows 1 can crushed pineapple, drained but reserving 1/2 cup juice,19oz. 1 tub Cool Whip,large

1. Mix all together, put in pudding steamers and boil two-and-a-half hours. May be served with dinner or as a dessert with sauce. Brown Sugar Sauce:

2 tbsp 1/2 cup 2 tbsp 1/2 tsp

butter brown sugar flour salt

2. Melt butter. Blend in remaining ingredients. Gradually stir in 1 cup water. Bake until thickened.

sugar shortening eggs milk pure lemon extract flour baking powder salt vanilla strawberry jelly (or other flavors of jelly)

1 pkg

desiccated coconut

1. Preheat oven to 350 F.Mix sugar and shortening in a large bowl 2. Add eggs, milk, lemon and vanilla. Mix well. 3. Add flour, baking powder and salt. Mix well. Pour batter into greased muffin tins. 4. Cook until you can poke cakes with a toothpick and it comes out clean.(approximately 10-15 minutes) 5. Once cakes are cool turn the upsidedown. Coat outside edges with jelly. 6. Roll jellied edges in coconut. 7. Add a ring of frosting to the outer top edge of cakes. 8. Fill center of frosting ring with jelly.

Y3181269

1. Combine crumbs, sugar and margarine. Save 2 tbsp out to put over top. 2. Press rest in bottom of 9� square pan. 3. Bake 8 minutes in 375 F oven. Cool. 4. Melt marshmallows with pineapple juice over low heat, stirring until smooth. 5. Refrigerate until slightly thickened (about 45 minutes) 6. Mix until well blended 7. Fold in pineapple in cool whip. Pour over crust 8. Sprinkle with 2 tbsp reserve topping 9. Refrigerate until firm, about 4 hours Note: can make ahead and keep in fridge. Keeps well for couple of days.

2 cups 1 cup 4 1 1/2 cups 1 tbsp 3 1/2 cups 3 level tsp 1 tsp 1 tbsp 1 large jar

Season’s Greetings The Warden, Councillors and staff of the Municipality of the District of Yarmouth would like to extend wishes for a happy and safe holiday season filled with tomorrow's memories.


42

RECIPES

Yuletide Preparations 2008

DESSERTS Christmas Fruit Tarts Bonnie Whynot Italy Cross, N.S.

1/2 cup 1 cup 1/4 cup

butter flour icing sugar

1. Blend until ingredients hold together. Roll into balls and press into tart pans.

1. Whip cream with sugar and vanilla. 2. Layer wafers and whipped cream horizontally (log shape) to the desired length. 3. Coat the outside of the log with remaining whipped cream. 4. Garnish with kiwi and strawberry pieces in shape of holly. Note: Cut log on a diagonal when serving.

Starry Night Bars

Fluffy:

1/4 cup 1/2 cup 1 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1 tsp

butter brown sugar egg raisins coconut walnuts cherries vanilla

Marcilene Ross Port La Tour, N.S.

7. Glaze: Melt chocolate chips and shortening in microwave. Drizzle over bars. Let stand until chocolate is completely set, before cutting. Yield: 4 dozen.

1/2 cup

2. Note: Sometimes I use mixed fruit instead of cherries or also sometimes use both. Add filling to tart sheets. Fill to top. 3. Bake until brown about 20-30 minutes at 350 F.

softened butter (no substitutions) 2 cups packed brown sugar 1 tsp vanilla extract 3 eggs 2 cups all purpose flour 1/2 tsp salt 1 1/2 cups pecans 2 squares unsweetened chocolate melted, (1 oz. each)

Cheery Chocolate Chip Cheese Bars Esther Atkinson Barrington, N.S.

Crust:

1 pkg 1 1/2 cup

Icing:

1/2 cup 3 cups 3-4 tbsp 1 tsp

Cookies and Cream Holiday Log Jeanefer Parions Yarmouth, N.S.

Ingredients:

2 sm pkg whipping cream 1 pkg circular wafers 4 tsp sugar 1 tsp vanilla Kiwi Strawberries

softened butter icing sugar milk vanilla extract

yellow cake mix beaten egg butter, softened

Middle:

2 cups

Glaze: 1/2 cup semi-sweet chocolate chips 2 tsp shortening

semi-sweet chocolate chips

Topping:

8 oz

1. In a mixing bowl, cream butter and brown sugar. Add extracts. 2. Add eggs, one at a time, beating well after each addition.

Season’s Greetings May you experience all of the joy the season has to offer

Honourable Mark Parent MLA for Kings North

3235661

Constituency Office 401 Main Street, Kentville, Nova Scotia, Canada B4N 1K7 Telephone 902 678-2730 Fax 902 678-4236 markparentmla@ns.aliantzinc.ca

3. Combine flour and salt, add to creamed mixture and mix well. Stir in pecans. Divide batter in half. 4. Stir chocolate into portion. Alternately spoon plain and chocolate batters into greased 9” x 13” x 2” pan. Swirl with a knife. (The batter will be stiff). 5. Bake at 350 for 16-20 minutes. Cool completely. 6. For icing: Cream butter and icing sugar in a bowl. Add milk and vanilla, mix until smooth. Spread over bars.

3 1 tsp

cream cheese, softened beaten eggs vanilla

1. Mix crust ingredients in a bowl and press into greased 9”x13” pan. Sprinkle chocolate chips evenly over this and press them into crust slightly. 2. In another bowl, beat topping ingredients with an electric mixer until light and fluffy. Spread evenly over chocolate chips. 3. Bake 24-50 minutes at 300 until golden brown. Cool completely before cutting into squares.


RECIPES

Yuletide Preparations 2008

43

DESSERTS Wanda Horne Barrington, N.S.

2 cups 1 1/2 cup 3/4 cup 1 cup 8 oz 14 oz can

flour rolled oats brown sugar butter cream cheese sweetened condensed milk 1/4 cup lemon juice 1 tbsp brown sugar 2 tbsp cornstarch 16 oz can whole berry cranberry sauce 1. Mix flour, oats and 3/4 cup brown sugar. Mix in butter until crumbly. Save one-and-a-half cups of the mixture and then press the remaining mixture into the bottom of a 9”x13” pan. Bake 15 minutes at 350 degrees. 2. In a bowl, beat cream cheese with condensed milk until light and fluffy. Add lemon juice and spread evenly over cooked crust. 3. In a bowl, mix cranberry sauce, cornstarch and tablespoon brown sugar. Spoon over cream cheese mixture. Sprinkle top with reserved one-and-a1/2 cups of crust mixture. 4. Bake 30-40 minutes in oven ‘til top is golden. Let cool completely before cutting into bars. Store covered in the refrigerator.

Lime Chiffon Squares Rosemary Veinotte Berwick, N.S.

1 1/2 cup graham wafer crumbs 1/3 cup butter or margarine (melted) 1 can crushed pineapple, 14 oz 1 pkg lime flavored Jell-O, 13 oz 3/4 cup boiling water 1 can condensed milk 1/3 real lemon juice 3 cups miniature while marshmallows 1/2 tsp whipping cream, whipped

1. Combine: crumbs and margarine. Pat firmly in 13” X 9” pan. 2. Dissolve: gelatin in boiling water in large bowl, stir in sweetened condensed milk, lemon juice, pineapple and marshmallows. 3. Fold in whipped cream. Pour over crumb crust, chill until set; about 2 hours. Cut into squares.

Chocolate Holiday Trifle Jeanefer Parions Yarmouth, N.S.

Ingredients:

2/3 cup 1 2/3 cup 3 1 1/2 cups 1 tsp 2 tsp 1 1/2 tsp 1/2 tsp 1/2 tsp 2/3 cup 2 cups 2 pkg 1 litre 1 pkg

butter sugar eggs water vanilla extract instant coffee baking soda baking powder salt cocoa flour instant chocolate pudding Cool Whip Skor chunks

2. Add eggs, mix well. 3. Add water, vanilla, instant coffee, baking soda, baking powder, salt, cocoa and flour. Mix well. 4. Pour cake batter into greased 9” x 13” pan. Cook for 35 minutes or until you can poke it with a toothpick and it comes out clean. 5. One cake is done, let it cool. In a large serving bowl, crumble half of the cake for the first layer of the trifle. 6. Prepare first package of instant pudding, then poor over cake in the bowl. 7. Spread half of the Cool Whip until there is a thick layer of Skor. 8. Repeat steps 5-7 so you end up with a 8 layers trifle looking like: (from top to bottom) Skor Cool Whip Pudding Cake Skor Cool Whip Pudding Cake 9. Note: If you’re in a hurry and don’t have time to make cake from scratch, a chocolate cake mix will work as well.

1. Pre-set oven to 350 F. Mix butter and sugar together well in a large bowl.

Happy Holidays to Our Neighbours and Friends You can just feel the Christmas spirit in the air! May the happiness, excitement and goodwill of the season surround you and fill your heart with gladness.

It’s been a pleasure seeing you this past year. We hope to see you again soon in 2009!

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Clandestine Cranberry Cream Cheese Dreams


Makes 36 3/4 cup of margarine or butter 2 cups all- purpose flour 3/4 cup sugar 1 egg 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder In a large mixing bowl beat margarine or butter with an electric mixer on medium to high speed for about 30 seconds till soft. Add a half of a cup of all purpose flour to the margarine. Beat till thorougly combined, scraping sides of bowl occasionally. Beat and stir in remaining flour.

Remove half of the dough and mix in red food coloring and set aside. Cover the dough in the bowl and chill both portions of dough about 30 minutes or till dough is easy to handle. On a lightly floured surface , shape each each half of dough into a 12 inch long log 24 1/2 inch pieces. Roll each piece into a 4 1/2 rope. Place a red and a white rope togther side by side and twist about 4 to 5 times and make the top bend like a staff. Place on cookie sheets about 1 1/2 inches apart onto ungreased cookie sheet. Bake in the oven 375 degrees for 8-10 minutes or till edges are firm and bottom is lightly browned. Cool on cookie sheets and place on a wire rack to cool. Place on tray and enjoy.

Y3232775

Christmas Entertaining

Outdoor Decorating

Indoor Decorating

Greetings G reetings ffrom rom oour ur hhome ome ttoo yyours ours

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E

Windsor Home Hardware

Exit 5A Wentworth Road, Fort Edward Mall Store Hours: Mon. - Fri. 8 a.m. to 9 p.m., Sat. 8 a.m. to 6 p.m. www.windsorhomehardware.ca Y3243481

Y3258114

411 Gabriel Rd, Windsor, NS

OfďŹ ce: 902 798-8224 Sean Parker 790-3799 After Hours: 790-0111

Family amily y L Living iving g By y Design F

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verything you need for Christmas under one roof. Visit Christmas Land today at


from the Town of Windsor

Merry Christmas to All

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Brooklyn Office Supplies Ltd.

For All Your Stationery Needs 1-877-792-1201

WINDSOR PRESCRIPTION CENTRE GERRISH STREET, WINDSOR 798-2216

DISPENSING OPTICIANS

LTD.

Get it at the Pharmasave Price

Mon.-Fri. 9 am-9 pm Sat. 9 am-6 pm Sun. & Holidays 12-6 pm

Merry Christmas

P.O. Box 477, 69 Water St. Windsor, N.S. B0N 2T0

from all of us at

902-798-4777

Fort Edward Mall Windsor Phone

798-4488

Y3243459

Seasonss Greetingss from m everyonee att Shur-Gain

Y3243475

Phone: 798-0110 Fax: 798-0065 Email: roserealty@eastlink.ca www.roserealty.ca 630 O’Brien Street, Windsor

Y3243359

ROSE Real Estate Ltd.

66 Sanford Drive, Windsor (902) 798-3100

Pets for Christmas ??

Y3254139

The Hants Co. SPCA considers that it is NOT a good idea to adopt a pet for Christmas. Your house is in a state of upheaval with furniture rearranged to accommodate a tree, decorations and gifts. Children are playing with new toys and Mom and Dad are entertaining guests or the family is visiting relatives and friends. Not enough time is available for the new family addition and it cannot adjust to new people and surroundings without guidance, proper care and affection. Too much confusion can be very traumatic and training becomes that much more difficult. It is best to wait until the Holidays are over and the household is back to its normal routine. The local SPCA wants your adopted pet feeling wanted and loved, and therefore have a Policy that no adoptions will be permitted between December 15, 2008 and January 3, 2009. Hants Co. SPCA

CBDC Hants-Kings Your One Stop Shop for All Your Entrepreneurial Needs West Hants Office 80 Water Street Windsor, NS Ph: 902-798-5717 Fx: 902-798-0464 Ken.crichton@cbdc.ca

Kings County Office 35 Webster Street Kentville, NS Ph: 902-679-6215 Fx: 902-678-2324 Jeff.spinney@cbdc.ca

We believe in you www.hantskingsbdc.ca East Hants Office 15 Commercial Court Elmsdale, NS Ph: 902-883-8879 Fx: 902-883-3024 Karl.jackson@cbdc.ca

Y3243401

Y3243393

P.O. Box 3164 Phone: (902) 792-1201 87 Gerrish St. Or (902) 792-1202 Windsor, NS B0N 2T0 Fax: (902) 792-1767 Judy Cell: (902) 798-7053 Rick Cell: (902) 476-2871 Email: bos@ns.aliantzinc.ca

ANDREW C ONNOLLY

Y3232765

S eason’s G reetings


46

RECIPES

Yuletide Preparations 2008

CAKES AND PIES Gumdrop Popcorn Cake

Scripture Cake

Roseanne Kaizer Cambridge, NS

Alice Tucker Summerville, Hants Co, N.S

14 cups 1 cup 1 lb 1/2 cup 1/2 cup 1 lb

popped popcorn mixed nuts marshmallows canola oil margarine baking gumdrops

1. Melt margarine add oil and marshmallows, cook over low heat or microwave, until marshmallows are melted. Stir. Put popcorn, nuts and gumdrops in a large bowl. Pour marshmallow mixture over and mix. Lightly grease a cake pan and pat mixture in firmly. Let harden and turn out.

Coat-in-my-Stocking Mocha Cupcakes Brandy Horne Acadia University, Wolfville, NS

1/4 cup 2/3 cup 1 1/2 tsp 14 tbsp 1/4 cup 1/2 tsp 1/2 tsp 1/4 tsp 1/4 tsp 1/4 cup 3 tbsp 1 cup 3/4 tsp 1 tsp

soft butter sugar egg vanilla flour cocoa soda salt baking powder cinnamon strong coffee warm buttermilk prepared chocolate frosting instant coffee granules hot water

1. In bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, cocoa, salt, soda, cinnamon and baking powder. Add to creamed mixture with coffee and buttermilk. 2. Bake cupcakes at 350 for 18-20 minutes until done. Cool 5 minutes before removing from pan. 3. Place prepared frosting in a bowl. Dissolve coffee granules in hot water. Stir into frosting until smooth. Frost cupcakes.

1 cup 2 cups 2 cups 6 Isaiah 4 1/2 cups 1/2 cup 2 tsp 2 tsp 2 cups Pinch

Judges 5:25 (butter) Jeremiah 6:20 (sugar) Nahum 3:12 (figs) 10:14 (eggs) Kings 4:22 (flour) Judges 4:19 (milk) Amos 4:25 (baking powder) I Samuel 14:25 (honey) Numbers 17:8 (almonds) Leviticus (salt) II Chronicles 9:9 (spices)

1. Cream butter and sugar. Chop figs and add to mix. Beat eggs until frothy and milk. Sift part of flour with baking powder. Add remaining flour. Add alternately to creamed mixture, with egg mix. Beat well. Add honey, chopped raisins and almonds. Add to mix with remaining ingredients. Mix all well. Pour in pan. 2. Bake 375 degrees for 30 minutes. Note: you may not have to use all the flour. Yield 12 servings.

Candy Cane Chiffon Cake Brandy Horne Acadia University, Wolfville, NS

2 1/2 cups 1 1/2 cups 3 tsp 1 tsp 1/2 cup 7 1/2 cup 1/2 tsp 1 1/2 tsp 1/2 tsp 15 drops

cake flour white sugar baking powder salt canola oil eggs water cream of tarter peppermint extract vanilla extract red food colouring

3. Alternate large spoonfuls of red and plain batter into ungreased tube pan. Run spatula through batter to create swirled effect. 4. Bake at 325 for 55 minutes that at 350 for an additional 15 minutes or until done. Let cool and remove from pan and icing.

Rhubarb-Filled Cake Roseanne Kaizer Cambridge, NS

1/2 cup 2 cups 1/4 tsp 1 tsp 1 egg Filling:

1 cup 1/2 cup 2 eggs 5 cups 1/4 cup 1/4 cup

sugar flour beaten chopped rhubarb butter melted canned milk or cream

1. Mix base with fork. Save 1 cup for top of cake. Flatten the rest in a 9 x 13 greased pan. Mix filling ingredients in given order. Pour over mixture in pan. Cover with 1 cup topping sprinkle with cinnamon and sugar. Bake 325 for 45 minutes.

Sleigh Bells Cake Tashi Brown Barrington, NS

1 cup 32 16 cups 1 cup 1 cup

1. Preheat over to 325 degrees. Separate the eggs. Sift cake flour, sugar, baking powder and salt in large bowl. Make a well shape in centre and add oil, egg yolks, water, peppermint and vanilla extracts. Beat on low setting of mixer for 1 minute. 2. Beat egg whites with cream of tarter until stiff. Gently fold whites into yolk mixture. Pour 1/3 of batter in separate bowl and add food colouring to tint.

butter flour salt baking powder beaten

1 cup

butter large marshmallows popped popcorn gumdrops, no black ones chocolate covered peanuts smarties

1. Melt butter and marshmallows over low heat stirring often. Pour marshmallows mixture over popcorn in a large bowl. Stir well to mix. Add candy and nuts, mix together. Pack in greased 12 cup bundt pan. Let set ‘til cool. Turn out on plate and cut in wedges.


RECIPES

Yuletide Preparations 2008

47

CAKES AND PIES Christmas Cheesecake

Tammy Langley Wilmot, N.S.

Crust

1/2 cups 1/4-cup 1 tsp 1/4 tsp 1/2 cup

graham cracker crumbs melted butter ground cinnamon nutmeg sugar

1. Mix together and press into a 9” spring form pan. Baked at 350 degrees for 3 minutes.

Cheesecake

4 1 1/2 cups 4 2 cups 1 tbsp

Cranberry Topping

cream cheese 8 oz pkg white sugar eggs sour cream vanilla

1. Make sure all ingredients are at room temperature before starting. 2. Mix cream cheese and sugar until smooth. Fold in eggs one at a time, just enough to incorporate. Mix in sour cream and vanilla. Pour into spring form pan. Bake at 350 degrees for 1 hour with a pan of boiling water below cheesecake rack. Do not open oven while cooking. Crack oven for 1 minute after finished cooking. Leave in oven with door closed for 5 hours to prevent cracking.

1/3 cup water 2/3 cup sugar 2 cups fresh cranberries Cornstarch to thicken 1. Bring sugar and water to a boil. Reduce heat and add berries. Cook until most berries have popped (approx 5 min), add cornstarch to desired thickness. Strain topping through sieve, and refrigerate. This is the most decadent cheesecake you’ll ever have. Absolutely delicious!

cracker crumbs, 2 tbsp sugar and butter. Press into 9” spring form pan. Bake 10 minutes. Cool on wire rack. 2. Preheat oven to 425. Combine cream cheese, 1 cup sugar, flour and eggnog until smooth in food processor. Blend in eggs, rum and nutmeg. Pour into cooled crust. Bake for ten minutes. Reduce heat to 250 and continue baking 45 minutes or until center of cake is barely firm to touch. Remove from oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

Prancer’s Chocolate Chip Cookie Pie Tashi Brown Barrington, NS

Elves Eggnog Cheesecake 1 pkg 1 cup 1

chocolate chip cookies milk graham wafer cracker pie crust 1 large tub cool whip

Esther Atkinson Barrington, NS

1 cup 2 tbsp 3 tbsp 3 1 cup 3 tbsp 3/4 cup 2 2 tbsp 1 pinch

graham cracker crumbs white sugar melted butter cream cheese 8 oz pkg (softened) white sugar flour eggnog eggs rum nutmeg

1. Preheat over to 325. In bowl, combine

1. Dip eight cookies in milk and place in a single layer in the pie crust. Top with a layer of whipped cream. 2. Dip eight more cookies in milk and place on top of the pie. Spread another layer of whipped toppings. 3. Repeat one more layer of each, ending with cool whip. Crumble two cookies and sprinkle over top of pie. Cover and chill 8 hours prior to serving.

Chris d’Entremont MLA/ARGYLE

May all good things await you and yours in this wonderful season of fun,memories and magic. I hope all of your fondest wishes for happiness and success are granted during the holidays and beyond.

Y3181300

Vaughne Building Tusket, Yarmouth Co., N.S. 648-2020 Fax: 648-2001 Located at 211 Gavel Road Vaughne Assurance Building in Tusket info@chrisdentreont.com www.chrisdentremont.com


48

RECIPES

Yuletide Preparations 2008

CAKES AND PIES Cranberry Pecan Coffee Cake

Chocolate Zucchini Cake: Low Fat, Low Sugar

Shirley Sams Black River, N.S.

Elva Kelley, Waterville

Feathery light, with the sweet crunch of caramel and pecans and the tang of cranberries. A delicious treat for breakfast or any time! Topping:

2/3 cup 1/3 cup 1/4 tsp 1 1/4 cups 1/2 cup

packed brown sugar butter cinnamon cranberries chopped pecans

Tips for those who want to use healthy alternatives when baking: Bran flour: 100 per cent Post Bran processed in blender at high speed for 60-90 seconds will give you bran flour. To use, substitute up to 1/4 cup of allpurpose flour called for in recipe. i.e. 1 cup flour use 1/4 cup bran flour and 3/4 cup flour. Oat flour can be made by processing oatmeal in blender until like flour.

Miracle Whip Apple Cake Jean Lunn Yarmouth Co., N.S.

1 1/2 cups 1 cup 1 cup 1 tsp 2 cups 2 tsp 1 tsp 1 tsp 1/2 tsp 1/2 tsp 1/4 tsp 2 cups 1/2 cup

white sugar Miracle Whip boiling water vanilla flour soda salt cinnamon nutmeg ground allspice ground cloves finely chopped apples chopped walnuts

Cake:

1/2 cup 3/4 cup 2 1 tsp 1 1/2 cups 1 1/2 tsp 1 tsp 1/2 tsp 1/4 tsp 1 cup

butter, softened white sugar eggs vanilla flour baking powder soda cinnamon salt sour cream

1. Topping: In saucepan over medium heat, bring sugar, butter and cinnamon to boil, stirring. Boil 2-3 minutes. Pour into greased 9-inch spring form pan. Sprinkle with cranberries and pecans. 2. Cake: In bowl, cream butter and sugar and beat ‘til fluffy. Beat in eggs, one at a time. Add vanilla and beat. Stir together dry ingredients and add 1/2 of it to creamed mixture. Add sour cream, then remaining flour mixture. Spread batter over cranberry-pecan layer. Set on baking sheet and bake at 350 degrees for 1 hour or till toothpick comes out clean and cake springs bake when lightly touched. Let cool in pan for 10 minutes then invert on to serving platter. Serve warm and top with whipped cream if desired. I often make this the day before and reheat on a baking sheet. Cover with foil to reheat if you do!

For the diabetic or if you would like to cut down on refined sugar: To increase volume when baking for each cup of Splenda add 1/2 cup of non-fat dry milk powder and 1/2 tsp. baking soda Combine:

1 cup 1/2 cup

whole wheat flour flax meal (just grind flax seed) or use Bran Flour or Oatmeal Flour

4 tbsp 1 tsp 1 tsp 1 tsp

cocoa Baking Powder Baking Soda allspice (cinn., nutmeg, etc.)

Mix together:

3/4 cup 1 cup 1 cup 1/2 cup 1/2 tsp 1 tsp 2

sour milk or sour sweet milk using a little lemon juice or vinegar apple sauce unsweetened Splenda add to this non-fat dry milk powder baking soda vanilla eggs

1. Add this to flour mixture. Stir in 2 cups coarsely grated unpeeled zucchini. Bake at 350 deg. approx 1 hr. I find when baking with Splenda a Bundt pan works best.

1. Combine flour, soda, salt, cinnamon, nutmeg, allspice and cloves. Blend very well. In separate bowl, cream sugar and Miracle Whip, add water and vanilla and stir. Add dry ingredients, stir, then add apples and nuts and stir. 2. Put in tube pan or pan of choice and bake at 350 degrees F. for 35-45 minutes. Serve whipped cream or frost with vanilla or cream cheese frosting.

Dangerous Chocolate Cake in a Mug Heather Alley Grafton, N.S.

This is the most dangerous cake recipe in the world because we are all only 5 minutes away from chocolate cake any time of the day or night!

1 4 tbsp

coffee mug cake flour (plain, not self-rising) 4 tbsp sugar 2 tbsp cocoa 1 egg 3 tbsp milk 3 tbsp oil Small splash of vanilla 3 Tbsp chocolate chips (optional) 1. Add dry ingredients to mug, mix well with a fork. Add egg, mix thoroughly. Pour milk and oil and vanilla, mix well. Add chips, if using. 2. Put mug in microwave, and cook for 3 minutes on 1000 watts. Cake will rise over top of mug. Allow to cool a little.


Downtown Yarmouth Where you can find great gifts for everyone on your list. Downtown Christmas Shopping Spree

November 10th to December 16th - Enter to win a Downtown Christmas Shopping Spree at participating stores. Friday, November 21st - Christmas Tree Lighting Ceremony at Town Hall 6:00 pm Saturday, November 22nd - Christmas Parade of Lights at 6:00 pm. this year's theme "Christmas Around the World". Monday, November 24th is Dumping Day - We wish all our fishermen a safe and prosperous season. Monday, December 1st - Santa begins his anual Christmas visits to Downtown Sunday, December 14th - Gingerbread Sunday, 2:00 to 4:00 pm at the Art Gallery of Nova Scotia, Main Street. Design and build a gingerbread house using graham crackers, frosting and lots and lots of colourful candy! Sunday, December 21st - Hear the story of Snowflake Bently, the simple farmer who first discovered that no two snowflakes are ever alike at the Art Gallery of Nova Scotia, Main Street at 2:00 pm. After the make cards or winter windows using snowflake stencils and designs. 5th Annual CJLS Downtown Yarmouth Christmas Broadcast, December 23rd 10am to 2pm Proceeds this year will go towards the School Breakfast Program.

Visit our website to learn more about our Christmas activities

For all your Christmas shopping, be sure to stop in and see our selection of:

3218989

wwwshopyarmouthns.com Y3269705

With a klic of our heels and a flick of our hair Merry Christmas to all & a Happy New Year!

* High fashion boots and shoes for ladies * Slippers, leather gloves & mitts * Also good selection of leather handbags * Naot shoes exclusive to Yarmouth * Panty hose * Men’s shoes & boots

Gift Certificates available

House of Shoes

309 Main St., Downtown Yarmouth

(902) 742-1980 Gift certificates available. Lay-aways.

Experience Christmas in downtown the way it was meant to be........

742-6324 46 Hawthorne St. Yarmouth

749-0326 www.designlinedayspa.com

May your Christmas be filled with joy & happiness! 45 Hawthorn Street, Yarmouth, NS

902-742-1755

Y3219000

Y3219011

Follow Santa to


50

RECIPES

Yuletide Preparations 2008

CAKES AND PIES Cranberry Cheesecake Shirley Sams Black River, N.S.

Use fresh or frozen cranberries to make this tart, yet delicious cheesecake. Crust:

1 cup 1/2 cup 1/4 cup

flour margarine chopped pecans

1. Combine and press into bottom of spring form pan. Bake at 325 for about 10-12 minutes. Remove from oven and increase temperature to 425 degrees. Filling:

8 oz pkg 3/4 cup 2 Tbsp 4 3/4 cup 1 tsp 1/2 tsp 1 cup

cream cheese, softened white sugar flour eggs sour cream vanilla almond extract chopped cranberries

1. Beat cream cheese, sugar and flour till nice and smooth. Beat in eggs one at a time. Add sour cream and flavourings. Stir in cranberries. Pour batter over crust. Bake at 425 for 10 minutes, then reduce heat to 300 and bake another 40 minutes. Run knife around cake, allow to cool in pan. 2. Sauce: Combine 1 cup cranberry juice and 1 tbsp. cornstarch in saucepan over med. heat. Cook and stir until thickened. Spoon thin layer over cooled cheesecake. Chill before serving. Use remaining sauce to serve with cheesecake.

an from Santa A message

Festive Eggnog Cake 2 cups 1 1/2 cups 1 tbsp 1 tsp 1/4 tsp 2 1 tsp 1 cup 1/2 cup

flour sugar baking powder salt nutmeg eggs vanilla extract eggnog soft butter

Eggnog Frosting Jennie Mahar Garland, N.S.

074 (902) 742-3

Y3209482

1/4 cup 1/4 tsp 1 cup 2/3 cup 1 cup 1 tsp

www.yarmouthchamberofcommerce.com

Carol Allen Berwick, N.S.

1 cup 1 1/2 cup 1 4 1 tsp 1/2 tsp 1 1/2 tsp 2 cups

flour salt eggnog butter sugar vanilla

1. Combine, flour, salt and eggnog in a small saucepan. Cook over low heat, stirring constantly until very thick. 2. Cool, cream butter, gradually add sugar, cream well. Add flour mixture. Beat until light and fluffy. Blend in vanilla.

butter white sugar 8 oz pkg. cream cheese large eggs each-vanilla, almond, lemon salt baking powder gumdrops cut in half (I don’t use white or black)

2 cups

1. Grease and flour bottoms of two 9-inch round pans or two 8-inch square pans. 2. Combine all ingredients in a large mixer bowl. Blend well at low speed of electric mixer. Then beat 1 minute at low speed. Pour in pans. 3. Bake at 350 for 25-30 minutes or until cake springs bake when lightly touched in center. Cool; fill and frost.

cally Shopping lo supports the . unity entire comm d

Gumdrop Cake

flour

1. Take 1/3 cup of flour and shake the gumdrops in it. This just fills a bundt pan. 2. Bake at 325 F for 1 hour and twenty minutes. Put a pan of hot water in oven for moisture.

Cherry Cakes-Shortbread Style Carolyn Beals Kingston, N.S.

This is a Christmas recipe I have used every year as far back as I can remember. I am now 60-plus and I used to give some to elderly people at Christmas and they really enjoyed them.

1 cup 3/4 cup 1 egg 2 cups Cherries

butter brown sugar yolk flour

1. Cream butter well and into it work the brown sugar. Cream for 5 minutes. Beat in egg yolk and gradually sift in flour until it is soft and pliable. 2. Form into balls and press on greased cookie sheet. I flatten with palm of my hand. 3. Press half or quarter red and green cherries on each cookie. Bake at 325 F until delicate brown. Will keep a long time in fridge. Great with tea!


RECIPES

Yuletide Preparations 2008

51

CAKES AND PIES Coconut Blueberry Cake

Cool and stir for 2 minutes or until thickened. Remove from heat, stir in butter and lemon juice pour over cake. 3. If using frozen blueberries, thaw before adding to batter.

Pearl Lewis Clementsport, Annapolis County

2 cups 1 cup 3 tsp 1/4 tsp 2 1 cup 1/2 cup 1 1/2 cups 1 cup

all-purpose flour sugar baking powder salt eggs milk vegetable oil fresh or frozen blueberries flaked coconut

Simply Sufficient Apple Cake Peter Atkinson Barrington, N.S.

Holiday Ring Cake Doris Glavine Kingston, N.S.

This cake has been made by our family for many Christmases, as well as our other special occasions.

Lemon Sauce

Cream together:

1/2 cup 4 1/2 tsp 1 tsp 1 cup 1 tbsp 2 tbsp

1 cup 1 1 1/2 cup 1 tsp 2 tsp

sugar cornstarch grated lemon peel water butter or margarine lemon juice

1. In a bowl, combine the flour, sugar, baking powder and salt. Beat the 2 eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in blueberries and transfer to a greased 13” x 9” x 2” baking dish. Sprinkle with coconut. Bake at 375 F for 22-24 minutes or until toothpick inserted near the center of cake comes out clean. Cool on rack. 2. In a small saucepan, combine sugar, cornstarch and lemon peel. Gradually add water until blended, bring to a boil.

butter (or margarine) 8 oz. pkg. cream cheese white sugar vanilla lemon rind

1. Beating: 4 eggs 2. Then stir in:

1 1/2 tsp 1 3/4

baking powder cup flour

3. Then 1/4 cup flour, stir in:

1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup

seedless raisins golden raisins mixed fruit chopped cherries nuts

3 cups 1/2 tsp 2 1/2 tsp 2 cups 1 cup 4 1/4 cup 2 tsp 3

flour salt baking powder white sugar vegetable oil eggs orange juice vanilla apples

2 tsp 5 tsp

ground cinnamon white sugar

(peeled, cored and sliced)

1. Grease and flour 10” tube pan. Mix cinnamon and 5 tsp sugar together and set aside. 2. In large bowl, mix flour, salt, baking powder and 2 cups sugar. Add oil, eggs, orange juice and vanilla. Mix well. Pour half of batter in pan. Top with half of sliced apples and sprinkle with half of cinnamon mixture. 3. Pour remaining batter on top and layer with remaining apples and cinnamon mixture. 4. Bake at 350 for 70-90 minutes.

4. Mix together. Bake at 300 for 70-80 minutes. Spoon into well greased tube pan. Cool 10 minutes before removing. Store in refrigerator, well wrapped.

Seasons Greetings

3222543

"The Christmas season is a treasured family time when celebration, friendship and tradition bring communities together. I hope that your family will share in the best this season has to offer. To families separated by their military commitment-you are in our thoughts and prayers. Blessings in the New Year. " Leo, Doris and the Glavine family Email: leoglavinemla@eastlink.ca

Leo Glavine MLA Kings West 765-4083 1-888-336-1109


52

RECIPES

Yuletide Preparations 2008

CAKES AND PIES Snow Log

Cake in a Jar

Bonnie Whynot Italy Cross, N.S.

Bonnie Whynot Italy Cross, N.S.

You can use custard sauce or lemon sauce with this cake: Lemon Sauce

1 pkg 1 1/4 cups 1 1/4 cups 1/4 tsp 1/4 cup

cream cheese (8oz) icing sugar vanilla wafer crumbs salt maraschino cherries drained

1. Mix cheese until soft then add rest of ingredients. Form into log and roll in wafer crumbs. Put in refrigerator to set.

2/3 cup 2/3 cup 1 1/2 tsp 2 2/3 3 cups 4 1 tsp 3 cups 2 tsp 2/3 cup 1/2 tsp 2/3 cup

water shortening salt cups sugar flour eggs cinnamon apples, grated baking soda raisins baking powder chopped nuts

2 tbsp 2 tbsp 1/2 cup 4 1/2 tsp Pinch 2 tbsp 1 cup

Easy Carrot Cake Bonnie Whynot Italy Cross, N.S.

1 1/2 cups 1 pkg 4 1/4 cup 2 1/2 tsp 3 cups 1/2 cup

Miracle Whip yellow cake mix eggs cold water cinnamon grated carrots walnuts or pecans

1. Mix all together. Pour into greased 13” x 9” pan. Bake ‘til done at 300 F. Ice with cream cheese frosting.

1. Mix the ingredients together in the order given. Sterilize 7 to 9 wide-mouth jars and lids. Grease with shortening. 2. Fill the jars about half full and bake on the middle rack in the oven. Bake for 45 minutes at 325 F. 3. As soon as cakes are done remove the bottles from the oven, one at a time. Wipe the rim of the bottle clean with a clean cloth and put hot sterilized lids on. Screw on rings and let cool. 4. As the cake cools in sealed bottles it will pull away from the sides and come out quite easily. Slice and serve with lemon sauce. 5. Note: Do not use small neck bottles. Do not use extra ingredients.

cornstarch butter or margarine sugar finely grated lemon rind salt lemon juice boiling water

1. Thoroughly stir together the cornstarch, sugar and salt in boiling water, stirring constantly to keep it smooth. 2. Cook over moderate heat until boiling, stirring constantly. Boil gently for 20 minutes. Remove from heat, add butter, lemon rind and juice. 3. Stir thoroughly. Serve over apple cake. This sauce is thicker and tarter than other lemon sauces.

Tiny Cherry Cheesecake Bonnie Whynot Italy Cross, N.S.

2 cups 2/3 cup 1/4 cup 1 cup 4 tbsp

flour sugar cocoa butter cold water

Filling:

1 pkg 1/4 cup 4 tsp 1 can

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cream cheese sugar Vanilla cherry pie filling

1. Combine flour, sugar, cocoa and cut in butter ‘til crumbly. Add water; toss with fork ‘til it forms a ball. Shape into balls. 2. Put balls in muffin cups. Press dough over bottom and up sides. Beat cream cheese and sugar until smooth. Beat in milk and vanilla, add egg. Beat ‘til combined. Spoon 1 tbsp in each cup. 3. Bake at 325 F for 12 minutes. Cool for 30 minutes. Remove from pan. Top with pie filling.


Shop for all your holiday gift ideas at... Phinney’s Occasions Gift & Décor Lawton’s Pulsifer’s Flowers Home Hardware Art-Flo Shop Loonies and Toonies Cleve’s Sporting Goods Valley Stationers R.D. Chisholm Mader’s Tobacco Store Sand & Sea Dive Shop D.M Reid Jewelers A Beautiful Bouquet

GHT TORCHLI PARADE TH 27 R E B M E V NO

3239690

Kentville is your holiday destination to shop, eat, and enjoy.

Find all the fixings for your holiday dinner at… Avery’s Farm Market Save Easy G&G Meats NSLC Slow down, relax and enjoy a great meal at… The Designer Café Café Central Cara Mia Gelato Kings Arms Pub Paddy’s and Rosie’s The Stone Room Lounge Pizzazz Bistro Natalino’s Pizza

KENTVILLE CENTENNIAL ARENA FALL SCHEDULE 2008 ADULT SKATE Tuesday & Thursday Mornings 9:30 am - 10:30 am MOMS & TOTS Tuesday & Thursday Mornings 10:30 am - 11:30 am ADULT SHINNY Tuesday, Thursday & Friday 12:00 pm - 1:30 pm PUBLIC SKATING Sundays 4:00 pm - 5:00 pm Wednesdays 12:00 pm - 1:30 pm For more information about programs at Centennial Arena call the HOT LINE @ 679-2542

Kentville has much more to offer... Fine Accomodation Salons and Spas and much more

Celebrate and enjoy the season in Kentville.

We at the Kentville Police Service wish you a safe and happy holiday; Please don’t drink and drive!

Taking care of your community since 1887


54

RECIPES

Yuletide Preparations 2008

CAKES AND PIES St. Nicholas Christmas Cake Janice D Cunningham Clarks Harbour, N.S.

2 1/2 cups 1 1/3 2 tsp 1 tsp 1 cup 3/4 cup 1 tsp 1 tsp 4 1 cup 1 cup 1 cup

flour cups sugar baking powder salt shortening milk rum flavoring vanilla eggs white raisins chopped nuts red and green cherries

Holiday Peppermint Chocolate Cake Marcilene Ross Port La Tour, N.S.

2 cups 1 1/3 cups 3/4 cup 1 1/2 tsp 1 1/2 tsp 1 tsp 1 cup 1/2 cup 2 2 tsp 1 cup

sugar all purpose flour cocoa baking soda baking powder salt milk vegetable oil eggs vanilla extract boiling water

Christmas Nut Pie Bonnie Whynot Italy Cross, N.S.

1/2 cup 1 cup 2 eggs 1 tbsp 1/2 cup 1 cup 1 tsp 1 unbaked 1 cup 1/8 tsp 1/2 cup

melted butter sugar beaten white vinegar flaked coconut chopped walnuts vanilla 9 inch pie shell sugar salt raisins

1. Preheat oven to 350F. Mix all ingredients together in bowl until well blended. Pour into pie shell and bake for 40–50 minutes or until set. Enjoy!

1. Mix: sugar, shortening; add eggs one at a time, flour, baking powder, salt, flavoring. Stir in, fruit, nuts and milk. Bake in tube pan (375) 60 minutes.

Filling:

2 cups 1/4 cup 1 tsp 2 drops

whipping cream icing sugar vanilla extract red food colouring (optional)

Delicious Pound Cake

Banana Cake with Hot Butterscotch Sauce

2/3 cups

crushed peppermint candy (divided)

Bonnie Whynot Italy Cross, N.S.

Bonnie Whynot Italy Cross, N.S.

Glaze:

Mix in bowl:

2 1/4 cup 2 cups 1 tsp 1 cup

eggs oil mashed banana vanilla milk

Combine:

3 1/4 cups 3 tsp 1 tsp 1 1/4

flour baking powder baking soda tsp salt

1. Beat together wet and dry ingredients. Mix well. Pour into greased tube pan and bake at 350 F for about 50 minutes. Cool 10 minutes in pan before turning out on cake rack. Hot Butterscotch Sauce

1 cup 2 tbsp 3 tbsp 1/4 tsp

brown sugar cream or whole milk butter vanilla

1. Combine ingredients in saucepan. Stir over medium heat ‘til it boils and thickens. Drizzle warm sauce over each cake slice with a dollop of whipped cream.

2 tbsp 2 tbsp 2 tbsp 1/2 tsp 1 cup

butter or margarine baking cocoa water vanilla extract icing sugar

1. In a mixing bowl, combine dry ingredients. Add milk, oil, eggs and vanilla, beat at medium speed for 2 minutes. 2. Stir in boiling water. (Batter will be thin) Pour into 3 greased and floured 9” round baking pans. Bake at 350 for 1823 minutes or until cake tests done. Cool in pans 10 minutes, remove to wire racks to cool completely. 3. For filling, beat cream until soft peaks form. Add sugar, vanilla and food colouring if desired. Beat until stiff peaks form. 4. Set aside 1 tbsp of the crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides, but not over the top. 5. Glaze: melt butter in a saucepan over low heat, whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread on top of cake. Sprinkle with reserved candy. 6. Chill before serving, store in refrigerator. 12-16 servings.

1 cup 1 1/2 cups 1/2 cup 1/2 cup 1 cup 1 1 cup 1 1 cup 1 1 1/2 tsp 2 tsp

butter sugar milk warm water flour egg flour egg flour egg baking powder almond flavoring

1. Mix in order given. Bake at 350 F for 45 – 60 minutes.

Mum’s Dark Gumdrop Cake Elaine Jacquard Melbourne, Yarmouth, N.S.

1. Boil together for five minutes and let cool:

1/2 cup 1 cup 1/2 cup

raisins dates cut up water

2. Cream together:

1 cup 1 cup 2

butter or margarine brown sugar eggs


RECIPES

Yuletide Preparations 2008

CAKES AND PIES

Fat- Free Mookie

Sugarless Bars

Roseanne Kaizer Cambridge, NS

Roseanne Kaizer Cambridge, NS

55

3. Add:

1 lb

sweetened applesauce, raisins, dates cut-up gumdrops (no black ones)

2 cups 1 tsp 1/2 tsp 1 tsp 1/2 cup

flour cinnamon salt soda nuts if you like

4. Mix well and bake in a loaf pan in a moderate oven one-and-a-quarter hours.

COOKIES Double Pumpkin Bars Sheri Walker Middleton, NS

1/2 cup 1 cup 1/2 tsp 1/2 tsp 1/2 tsp 1/4 tsp 1/2 cup 1 1/4 cup 1 tsp 1/4 cup 1/2 cup 1/4 cup

whole wheat pastry flour rolled oats baking soda ground cinnamon ground allspice salt canned pumpkin egg canola oil vanilla sugar chopped dates pumpkin seeds

1. Preheat oven to 350. Lightly coat an 8 x 8 x 2 baking pan or 2 quart square baking dish with non – stick spray, set aside. 2. In a medium bowl combine: flour, oats, baking soda, cinnamon, allspice and salt. 3. In a small bowl whisk together pumpkin, egg, oil, vanilla and sugar. Stir pumpkin mixture into flour mixture until combined. Stir in dates and pumpkin seeds. 4. Spread mixture evenly in prepared pan/dish. 5. Bake for 20 minutes or until top is firm and a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into 8 bars to serve. Refrigerate up to 1 week. Super easy and very yummy treats!

Base:

3 2 cups 1 1/2 cups 2 tsp 2 cups 2 tsp 2 tsp 1 tsp 1 cup 1 cup 1 cup 1 cup

eggs brown sugar applesauce vanilla flour baking powder soda salt coconut chocolate chips raisins dates

1. Beat together sugar and eggs, stir in apple sauce and vanilla. Mix flour, oatmeal, baking powder, soda and salt. 2. Add to flour the coconut, chocolate chips, raisins and dates. 3. Stir into egg mixture. Drop from teaspoon on a greased cookie sheet. Bake at 350 for 11 minutes.

1 cup 1/2 cup 1 cup 1/2 cup

raisins crushed pineapple with juice frozen orange juice concentrate chopped dates

1. Boil the above together for 3 minutes.

1/4 cup 1 stick 2 1 cup 1 1/2 cups 1 tsp 1 tsp

water margarine eggs chopped nuts flour soda vanilla

1. Add margarine to boiled mixture and let cool. Mix flour and soda. Add to cooled mixture. Add eggs vanilla and nuts. Pour in 9 x 13 greased pan. Bake at 225 for 25 minutes. Do not overbake.

Gumdrop Cookies Unbaked Cookies Annie Lonergan Berwick, NS

2 cups 1/2 cup 1/2 cup

white sugar butter milk

1. Mix together and boil 5 minutes. Remove from heat and stir in quickly,

3 cups 1 cup 1/2 cup 1/2 tsp 1 tsp

rolled oats coconut cocoa salt vanilla

2. Drop by teaspoon on greased cookie sheet.

Marjorie Whitman Lawrencetown Anna, Co, NS

1/2 cup 1 egg 1/4 tsp 1/3 cup 1 cup 1/4 cup 1 1/2 cups 1 tsp 2 tsp 1 tsp 1 cup each 1 lb

butter well beaten salt milk brown sugar rolled oats flour cinnamon baking powder nutmeg raisins nuts and coconut gumdrops –cut-up

1. Mix together: Drop by teaspoons onto pan. Bake 350 oven for 15 minutes.

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1 cup


56

RECIPES

Yuletide Preparations 2008

COOKIES Prancer’s Pumpkin Torte

Baby Snowball Cookies

Peanut Butter Slice

Tashi Brown Barrington, NS

Wanda Horne Barrington, NS

Roseanne Kaizer Cambridge, NS

2 cups 1/2 cup 12 oz 3 3/4 cup 1 can 3 1/2 cup 3/4 cup 1/2 tsp 1/2 tsp 1 tsp 2 pkgs 1/4 cup 1/4 cup 1/2 cup 8 oz 3 tbsp

graham cracker crumbs melted margarine softened cream cheese beaten eggs white sugar pumpkin, 15 oz separated eggs milk white sugar cinnamon nutmeg salt unflavored gelatin, 1/4 oz cold water hot water white sugar whipped topping ground walnuts

1 pkg

shortbread cookies crushed 1 cup flaked coconut 2/3 cup icing sugar 1/2 cup thawed frozen orange or lemonade concentrate Sifted icing sugar for coating

Heat until dissolved:

1 cup 1 cup

brown sugar white syrup

Add:

2 cups 2 cups 4 cups

peanut butter Rice Krispies Corn Flakes

Press in 9 x 13 pan 1. Mix cookie crumbs, coconut and icing sugar in large bowl. Add concentrate and mix well. Roll in balls and roll each ball in icing sugar to make snowballs. This is a no bake fun recipe for kids to make and eat.

6 tbsp 4 tbsp 2 cups

cream butter icing sugar

1. Boil cream, sugar and butter for 1 minute. Add icing sugar and beat. Spread over cake.

St. Joseph’s Cupcakes

1. Heat oven to 350. Lightly grease 9 x 13 pan. Mix graham crackers and 1/2 cup margarine and press in pan to form a crust. Combine cream cheese, beaten eggs and sugar and spread over crust. Bake 20 minutes. Set aside to cool. 2. In two-quarter saucepan cook pumpkin, egg yolks, 3/4 cup sugar, cinnamon, nutmeg and salt. Stirring constantly until sugar dissolves. Cool. 3. Soften gelatins in small bowl 3 minutes in cold water. Add hot water to dissolve. Stir into pumpkin mixture. 4. In mixing bowl, beat egg whites till frothy. Gradually add 1/2 cup sugar and beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate 4 hours and cut in squares. Top with whipped topping walnuts.

Icing:

Jeannie Wilcox Pembroke, Hants County

Sugar Cookies 12 white cupcakes (paper removed) 1 1/2 cups dessicated coconut 1 cup raspberry jam plus 2 tbs of warm water 6 cherries cut in half 2 cups prepared white icing

1. 2. 3. 4. 5.

Mix jam and water together Dip cupcakes in jam up to the top edge Roll the cupcake in coconut Cover the top of cupcake with icing Place a half of cherry on centre of cupcake

Jackie Race Shelburne, NS

These sugar cookies are light and melt in your mouth. It’s not Christmas without sugar cookies.

1 cup butter 1 1/2 cups icing sugar Cream together Add:

1 1 tsp 1/2 tsp

egg vanilla almond extract

Cream all

on’s Greetin s a e g

s

S

Sift together:

2 1/2 cups flour 1 tsp soda 1 tsp cream or tartar

"Open all winter"

Add with wet

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1. Roll out fairly thin, cut out cookies and sprinkle with sugar. Bake at 375 for 7-8 minutes.

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RECIPES

Yuletide Preparations 2008

57

COOKIES Cheese and Cherry Christmas Squares Darlene Atkinson Cape Sable Island, Shelburne Co.

3 cups 3/4 cup 3 tsp 1 pkg 1 cup 2 tsp 1 large tub 1 small jar 1 small jar

Molasses Sugar Cookies Annie Lonergan Berwick, NS

3/4 cup 1 cup 1/4 cup 1 2 tsp 2 cups 1/4 tsp 1/2 tsp 1 tsp 1/2 tsp

graham cracker crumbs melted margarine brown sugar cream cheese white sugar vanilla cool whip green cherries (chopped) red cherries (chopped)

1. Bottom: Mix first 3 ingredients and press in bottom of 9 X 13 in pan. Bake at 350 for 10 minutes. 2. Mix together cream cheese, white sugar and vanilla. Mix together cool whip and cherries and combine these 2 mixtures. 3. Spread on top of cooled crumb mix. You can sprinkle red and green sugar crystals on top. Set in refrigerator until set (about 2 hours) before cutting.

1. Melt shortening in 3 quart saucepan over low heat. Remove from heat, allow to cool. Then add sugar, molasses and egg; beat well. 2. Sift together flour, soda, spices and salt. Add these to first mixture, mix well and chill thoroughly. 3. Form in balls, roll in granulated sugar and place on greased cookie sheet (2 inches apart). Bake 375 for 8-10 minutes. 4. make a double batch and bake part at

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shortening sugar molasses egg soda flour cloves ginger cinnamon salt

a time. The dough will be just fine in ice-cream container in your freezer for a month.

Rocky Road Squares Elva Kelley Waterville, N.S.

Very delicious and easy to make. A favourite at our house and also a big hit to whatever function you may take them to. Microwave on high about 3 mins.:

1/2 cup 1/2 cup 1 pkg

margarine Peanut Butter Butterscotch Chips (200 gr. size)

1. Add 1 pkg. coloured mini marshmallows and 1 tsp. vanilla. Stir quickly. Put in 8”x8” pan. Optional, you can sprinkle with graham wafer crumbs. You can also make these chocolate by substituting chocolate chips and white mini-mallows.


58

RECIPES

Yuletide Preparations 2008

COOKIES ‘As We Like It’ Cookies (Short Crust Cookies) Marg Daley Berwick, N.S.

The recipe originated in Scotland during WW II when my aunt owned a bakery in Glasgow. Because they keep so well, many of these cookies were bought and sent to loved ones who were fighting on the front lines during the war. One of my aunt’s cookie boxes was even found during WW II in the desert in North Africa. The recipe is very versatile, inexpensive to make and very forgiving for the combination of ingredients. The dough can be: rolled out and cut out and decorated with icing, dropped by spoonfuls, rolled into balls and filled after pressing a hole in the center or flatten the ball with a fork, or doubled cookies with filling between layers, or tart shells.

1 cup

shortening or (1/2 c. butter and 1/2 c. shortening) or (1/2 c. margarine and 1/2 c. shortening)

1 cup

1 2 cups

brown sugar (lightly packed) or (1/2 white sugar and 1/2 brown sugar) egg (unbeaten)

all purpose flour

1. Cream shortening and sugar; add egg and mix until blended. Add flour slowly. Dough should have the consistency of soft putty (not sticky). Cut out cookies: 1. Turn half of the dough out on a lightly floured board. 2. Roll out to quarter-inch to three-eighth inch thick. The scraps can be rerolled and cut again. 3. Cut with cookie cutters. Place on ungreased cookie sheet and bake at 350 degrees for 10-12 minutes, until light golden brown colour. 4. Cookies when cool will be short and crisp. Use frosted or plain. Store in tight container. These cookies also freeze very well. Makes about 4 dozen.

For tarts: 1. After rolled out, cut dough with a cutter half bigger than the circumference of the top of the tart tins. Press cut circles well down into the tins. Fill the tarts half full of applesauce, stewed dates, jam, or egg custard (1 egg,1 c. milk, 2 t.sugar and a few drops vanilla beat together). 2. Cut smaller circles for tops of fruit tarts, press edges together, trim edges if necessary. Cut 2 small holes in the top for steam to escape. Or cut quarter-inch strips for lattice tops. Bake at 375degrees for 20-25 minutes. Cool tarts before removing from tins. Sift icing sugar over tops of covered tarts. Rolled balls and drop cookies: 1. Roll or drop small amounts of dough onto cookie sheet. If desired, press finger into center of cookies and fill hole with jam, chocolate chips, dates, cherries, etc. Bake at 375 degrees for 15 min. Layered cookies: 1. Roll out as above, cut with circle cookie cutter, put small amount of jam, applesauce, etc. in center, cover with another circle, press edges together, prick tops with a fork. Bake at 375 degrees for 1520 minutes.

Christmas Fruit Balls Jennie Mahar Garland, N.S.

Mix together:

120 2 cups 1/2 cup 1/2 cup 1 can 1/2 cup

minature marshmellows graham crumbs red maraschino cherries (halved) green maraschino cherries (halved) sweetened condensed milk, 300 ml chopped walnuts

1. Chill overnight. Shape in one-inch balls and roll in coconut. Store in refrigerator.

Peanut Butter Balls Heather Alley Grafton, N.S.

2 cups 1/2 cup 4 cups 3 cups 4 cups 1/4 cup

creamy peanut butter butter, cubed icing sugar crisp rice cereal semi-sweet chocolate chips shortening

1. In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from heat. 2. In a large bowl, combine icing sugar and cereal. Pour peanut butter mixture over cereal and mix well. Roll into oneinch balls, place on waxed paper-lined baking sheet. Refrigerate until chilled. 3. In a double boiler over simmering water, melt chocolate chips and shortening. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheet; refrigerate until set. Yield: about 5 1/2 dozen.

Freezer Fruitcake Cookies Marjorie Whitman Lawrencetown, NS

1 cup

butter or margarine; softened 1 cup powdered sugar 1 egg 2 1/2 cups flour 1/4 tsp cream of tater 3/4 cup candied cherries and pineapple 3/4 cups Sunmaid raisins, coarsely chopped 1 1/2 cups chopped walnuts 1. In mixing bowl, cream butter and sugar. Beat in egg; gradually add flour and cream of tarter, beating just until mixed. Stir in remaining ingredients. 2. Divide dough in half. Roll each half into a log about 2 inches diameter. Wrap in wax paper. Freezer firm. 3. To bake: Slice cookies quarter-inch thick with sharp knife. Bake on greased sheet 375 oven, 12-14 minutes or until lightly browned around edges. Cool on rack. Makes about 6 dozen cookies.


RECIPES

Yuletide Preparations 2008

59

COOKIES Santa’s Sugar Cookies Lenore Farin Annapolis Royal, N.S.

1 cup 1 cup 2 eggs 5 cups 1 tsp 1 cup 1 cup 2 tsp 1 tsp 1/2 tsp

white sugar margarine well beaten sifted flour cream tarter icing sugar salad oil vanilla soda salt

Children can help with this. Have Rice Krispies in a large bowl. 3. Pretty for Christmas if you use Holiday Festive Rice Krispies. Keep in fridge and enjoy. They won’t last long.

Krispies Treat Makes 24 squares Bev Richardson Berwick, N.S.

1/4 cup 1 bag

butter or margarine marshmallows

1/3 cup 1/2 cup 5 cups

smooth peanut butter raisins oven-roasted rice cereal

Festive Belly Buttons Krista Morine New Minas, N.S.

2/3 cup unsalted butter 1/3 cup granulated sugar 2 large egg yolks 1 tsp vanilla extract 1/2 tsp salt 1 1/2 cups all-purpose flour 2 large egg whites Red glacé cherries, halved Green glacé cherries, halved 1 Sm bag shaved coconut (optional)

(10 oz) or (250 grams) 1. Cream together sugar, margarine, icing sugar and salad oil. Add eggs and vanilla. Add flour and the other ingredients that have been sifted together. (Mix well) 2. Pinch off pieces and roll in a ball size of a walnut. Place 2” apart on a well greased cookie sheet. 3. Press down with bottom of a glass that has been slightly greased with oil and dipped in sugar. 4. Bake at 375 degrees for 12 minutes. Makes 80-plus cookies.

Marshmallow Delights Elva Kelley Waterville, N.S.

My friend in Saulnierville gave these to us with tea while visiting her there. They are so delicious and so easy to make. Everyone asks for the recipe.

(The Christmas Rice Krispies are nice.) 1. Melt the butter or margarine in a large saucepan. (Or do in bowl in microwave.) Stir in the marshmallows and peanut butter. Cook over low heat for 3 minutes, until melted and well combined. 2. Remove from heat. Add raisins and cereal, stirring until well coated. 3. Turn the mixture into a greased 13”X 9” X 2” pan. Using a wad of folded wax paper or a greased spoon, quickly press the mixture evenly in the pan. Cool completely, then cut into 2” squares with a sharp knife. Pack into decorative boxes to give as gifts or serve and enjoy.

1. Preheat oven to 350 F. Line baking sheets with parchment paper or a nonstick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 20 one-inch diameter balls. Dip in lightly beaten egg whites then roll in shaved coconut. 2. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb to make a thumbprint. Place a cherry half in each indentation. 3. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

You will need:

caramels (I use about 40) margarine or butter condensed milk

1. Melt this together in a double boiler (keep warm). I also cut corners on this by using the microwave. If it gets cool I just put it back in the microwave for a few seconds. Be careful not to micro too long or it will go hard, just to melt and keep warm. 2. Take a package of large marshmallows (may get 2 pkgs out of one recipe) and using a toothpick (again, I find the wooden skewers work best – Dollar store) dip the marshmallow in your melted sauce then roll in Rice Krispies.

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1 pkg 2/3 cup 1 can


60

RECIPES

Yuletide Preparations 2008

COOKIES Christmas Squares

Gingerbread Men

Santa’s Whiskers

Bonnie Whynot Italy Cross, N.S.

Deborah Wood Clark’s Harbour, N.S.

Jennie Mahar Garland, N.S.

Melt 1/2 cup butter in an 8”square pan. Add in layers in the order given:

1 cup 1 cup 1 cup 1 cup 1 can

graham wafer crumbs coconut chocolate chips chopped nuts sweetened milk

1. Bake at 350 F until golden brown. (Cool before cutting)

Whipped Shortbread Carol Allen Berwick, N.S.

1/2 lb 1/2 lb 1/2 cup 1 cup 3 cups

butter margarine cornstarch icing sugar flour

1. Cream first 4 ingredients then add flour. Whip the batter about 15 minutes. 2. Drop from a spoon onto cookie sheet. Add a half red cherry to top. 3. Bake at 325 for approximately 15 minutes or light golden brown.

2 cups 1 tbsp 1 tbsp 1 tsp 1 tsp 1/2 tsp 1 1/2 tsp 1/2 cup 1/2 lb 1/2 cup 5 1/2 cups

light brown sugar cinnamon ground ginger allspice salt ground cloves baking soda boiling water butter or hard margarine refined molasses all purpose flour

1. Preheat oven to 300 F 2. Measure sugar, spices and soda into a large bowl 3. Add boiling water and stir well 4. Stir in butter until melted 5. Stir in molasses 6. Gradually stir in flour until dough is firm enough for rolling out 7. Lightly flour board. Roll out dough to quarter-inch thickness 8. Place on ungreased baking sheet 9. Bake at 300 F for 12 – 14 minutes Decorate with white icing and smarties.

1 cup 1 cup 1 tsp 2 1/2 cups 3/4 cup 1/2 cup 3/4 cup

butter or margarine white sugar almond extract flour maraschino cherries, finely chopped finely chopped pecans flaked coconut

1. Cream together butter and sugar; blend in extract. Stir in flour, cherries, and nuts. Form in 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill several hours or overnight. 2. Slice quarter-inch thick. Place on ungreased cookie sheet. Bake at 375 for 12 minutes or until edges are golden. Makes 5 dozen.

White Icing:

1/2 to 3/4 cup icing sugar 2 – 3 tbsp butter 1 – 2 tbsp lemon juice Beat sugar, butter and lemon juice until smooth.

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62

RECIPES

Yuletide Preparations 2008

COOKIES Uncooked and Colored Marshmallow Squares Helen Huntley Berwick, N.S.

1/2 cup 1 1 tsp 1 1/2 cups

margarine egg vanilla icing sugar

Cream all together

4. Place flat sides down two inches apart on ungreased cookie sheet. Press in side of balls to raise “back of mice”. 5. Dough spreads slightly as it bakes. Gently push two peanut halves in each for ears and two pieces of green candy for eyes. With a wooden pick make a half-inch deep hole at tail end. Bake 8 – 10 minutes until firm. Remove to rack, insert licorice tails and cool completely. Makes 60.

Add:

1 cup coconut (any kind) Red cherries – glazed Green cherries – glazed Chopped nuts to make 1 cup Add 2 cups miniature colored marshmallows 1. Line an 8” x 8” pan with graham crackers. Spread mixture over graham crackers. Sprinkle a few graham cracker crumbs over the top. Set in fridge and enjoy.

Peanut Butter Christmas Mice Betty Ann Boudreau Annapolis Royal, N.S.

1/2 cup

margarine at room temperature 1 cup creamy peanut butter 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 tsp vanilla extract 1/2 tsp baking soda 1 1/2 cups all-purpose flour 1. For decoration: peanut halves, chopped green licorice, red licorice laces, cut in 3 inch lengths. 2. Beat margarine and peanut butter in a large bowl with electric mixer until creamy. Add sugars and beat until fluffy. Beat in egg, vanilla and baking soda until well blended. With mixer on low speed, gradually beat in flour just until firm enough to handle. 3. Heat oven to 350 F. Have cookie sheets ready. Shape level tablespoon dough into one-inch balls. Taper each ball at one end into teardrop shape. Press one side flat.

Luscious Lemon Bars Verna Kinney-Halloran Guysburough, N.S.

1 1/2 cups 2/3 cup 3/4 cup 3 1 1/2 cup 3 tbsp 1/4 cup 1/3 cup

flour icing sugar butter or margarine eggs white sugar flour lemon juice icing sugar for decoration

Chocolate Squares Maggie Halloran Guysburough, N.S.

1 cup 1 cup 1 cup 6 cups 1 cup 1 cup

corn syrup sugar peanut butter rice Krispies semi-sweet chocolate chips butterscotch chips

1. Cook syrup and sugar over medium heat, stirring to dissolve sugar. Bring to a boil and remove from heat. Add peanut butter. Mix well. Add cereal and stir until evenly coated. 2. Pat mixture into greased 13” x 9” pan. Melt chocolate and butterscotch chips together and spread over weal. Cool until firm then cut into bars.

1. Heat oven to 375 and grease 9” x 13” baking pan. Mix flour, two-thirds icing sugar and butter. Pat dough in pan; bake 20 minutes. 2. While crust is baking, mix lemon juice, eggs, white sugar and 3 tbsp flour until frothy with whisk. Pour this mixture over hot crust and approximately 20 minutes until golden brown. Cool on wire rack. Dust with icing sugar. Cut into squares.

Raspberry Chocolate Bars Jacob Halloran Guysburugh, N.S.

1 1/2 cups 3/4 cup 3/4 cup 1 pkg

Date Snowballs 1/4 cup 1 tbsp 3/4 cup

Rose Boylan Gaspereau, N.S.

1 1/2 cup 1 cup 1 tsp 2 1 tsp

chopped dates brown sugar butter eggs vanilla

1. Put on stove and heat. Cook 8 minutes constantly stirring. Add:

2 cups 1/2 cup

Rice Krispies chopped nuts or coconut 1/4 cup chopped cherries Let cool. Roll in coconut.

flour white sugar butter frozen raspberries, 10 oz (thawed) orange juice cornstarch semi-sweet chocolate chips

1. Mix flour, sugar and butter. Press into 13” x 9” pan (ungreased). Bake at 350 for 15 minutes. Heat raspberries, juice and cornstarch to boiling stirring constantly; boil 1 minute. Let cool 10 minutes. 2. Sprinkle chocolate chips over baked crust. Spoon raspberry mixture over the top. Bake 20 minutes at 350 or until mixture has set. Drizzle with melted chocolate if desired.


RECIPES

Yuletide Preparations 2008

63

COOKIES Big Batch Kris Kringle Cookies

Bonnie Whynot Italy Cross, N.S.

Bonnie Whynot Italy Cross, N.S.

You’ll score points with a crowd when you stir together these delicious fudgelike treats. They’re very moist and rich. The chocolate chips and walnuts make a pretty topping.

1 3/4 cups 1 cup 1/4 cup 1/2 cup 2 1 can 2 cups 1 cup

flour sugar baking cocoa butter, cold, cubed eggs sweetened condensed milk, 14 oz semi-sweet chocolate chips, divided chopped walnuts

1. In a large bowl, combine flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside one-and-a-half cup for topping. Press remaining crumb mixture into a greased 13” x 9” x 2” baking pan. Bake at 350 F for 6-8 minutes or until set. 2. Meanwhile, in saucepan, combine milk and 1 cup of chips. Cook and stir over low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer. Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting. Yield: 3 dozen

Five Star Cookies Bonnie Whynot Italy Cross, N.S.

1/2 cup 2 cups 2 cups 1 can 3

pletely on wire rack. Store in tightly covered containers. Makes about 6 dozen.

butter coconut graham wafer crumbs evaporated milk Dairy Milk chocolate bars

1. Mix together first 4 ingredients. Spread in greased pan. Bake for 10 minutes at 350 F. Mix chocolate bars in a double boiler. And pour over mixture. Let set.

Chewy Hazelnut Fruit Squares

Beat

1 cup 1 cup s 1/2 cup

softened butter ugar firmly packed brown sugar

Joanne MacDonald Kentville, N.S.

Beat in a large bowl, with mixer until light and fluffy. Add:

2 1 tsp

eggs vanilla

Mix until well blended. Add:

2 cups 2 tsp

flour baking soda.

Mix well, stir in:

12 squares chopped white baking chocolate. 2 cups each dried cranberries, chopped pecans, walnuts or almonds

2 1 cup 3/4 cup 1/8 tsp 1/2 cup 1 tsp 1/2 cup 1 cup 1 tsp

well beaten eggs brown sugar all purpose flour salt chopped dates baking powder golden raisins hazelnuts vanilla

1. Beat eggs and sugar, gradually beat in remaining ingredients. Spoon into greased 9”x 9”baking dish. Bake in preheated 350 F oven for 25- 30 minutes, until golden brown. Cool and cut into squares. Makes 9 large squares.

1. Drop rounded tablespoons full of dough onto ungreased cookie sheets. Bake at 375 F for 12 minutes or until golden brown. Cool 3 minutes then remove from cookie sheet. Cool com-

Experience the intensity

of autumn colours and flavours while enjoying a relaxed meal in our country setting. Stop by our gift shop for unique gift ideas such as our Blueberry and Fat-Free Bumbleberry Vinaigrettes, Blueberry Apple Chutney, Red Pepper Spread and the wares of local artists.

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3212437

Picnic Bars


64

RECIPES

Yuletide Preparations 2008

COOKIES Chocolate Marshmallow Squares Bonnie Whynot Italy Cross, N.S.

Melt together:

1 cup butter 1 1/2 cups peanut butter 1 pkg chocolate chips

2. Place dough onto lightly floured surface. Roll dough out until it is half-inch thick. Cut out cookies with cookie cutter. Place on ungreased cookie sheet. 3. Bake in preheated 350 F oven for 10 minutes. Cool on wire racks. Makes approximately 3 dozen cookies.

Christmas Cookies 1. Set aside. 2. Arrange on bottom of a 9” x 13” pan 1 large package white marshmallows. 3. Pour chocolate mixture over marshmallows. Let cool. Cut and refrigerate.

Christmas Light Cookies Bonnie Whynot Italy Cross, N.S.

1 cup 1/2 cup 1/2 cup 1 tsp 1/2 tsp 1/4 tsp 1 1/4 cups 1/4 cup

peanut butter butter brown sugar baking soda vanilla salt flour red and green M & Ms

1. In a large bowl, mix the first seven ingredients. Reduce speed to low and add flour until combined. 2. Preheat oven to 350 F. Drop dough by spoonfuls on cookie sheet about two inches apart. Top each cookie with 6 – 8 M & M’s. Bake for 15-20 minutes or until lightly browned.

Shortbread With Butter Toffee Bits Joanne MacDonald Kentville, N.S.

2 cups 1/2 cup 1/2 cup 1/4 tsp 4 cups 3/4 cup

butter, softened brown sugar icing sugar pure vanilla extract all purpose flour butter toffee bits (Skor)

1. In large bowl cream together butter, sugar and vanilla. With hands, gradually mix in flour until mixture forms into a ball. Add in butter toffee bits until well combined.

Alice Oickle Waterville, N.S.

Cookie:

3/4 cup 1 cup 2 1 tsp 2 1/4 cups 1 1/2 tsp 1/4 tsp

shortening white sugar eggs vanilla flour baking powder salt

Filling and Frosting:

1/2 cup 1 1/2 cups 1/4 tsp 1 1/2 tbsp

raspberry jam icing sugar almond extract hot water

1. Cookies: Cream shortening, sugar and vanilla in large bowl on medium speed of electric mixer until light and creamy. Combine flour, baking powder and salt. Add to creamed mixture, beating at low speed until well blended. If desired, chill 1 hour for easy rolling. 2. Roll out dough, a portion at a time, on lightly floured surface to one-eighth thickness. Cut into two-inch rounds. Re-roll leftover pieces. Place on ungreased baking sheet. 3. Bake at 350 F for 8-10 minutes, or until lightly browned around edges. Cool completely. 4. Filling and Frosting: Spread half of cookie on the underside with jam. Top with remaining cookies. Combine icing sugar, extract and enough hot water to make a thin icing. Frost tops of cookies. Decorate with small pieces of cherry. Store in airtight container over night. 5. These cookies look pretty and taste like another one, or two, and they’d go quickly at the annual cookie exchange.

White Chocolate Strawberry Shortbread Joanne MacDonald Kentville, N.S.

In large bowl, mix together with a spoon until well combined the following ingredients:

2 cups 1 cup 1 tsp 3 cups 1 cup 1 cup 1 cup

butter brown sugar vanilla extract all purpose flour whole wheat flour dried strawberries white chocolate chips

1. Shape dough into one-and-a-half inch balls. Press down gently with palm of your hand about half-inch thick. Place cookies onto ungreased cookie sheets 2 inches apart. 2. Bake in a preheated 350 F oven for 1215 minutes, on top rack in the oven. Cool on cooling racks. Makes approximately three-dozen cookies.

Macadamia Nut Cherry Shortbread with White Chocolate Joanne MacDonald Kentville, N.S.

In a large bowl, mix together with a spoon until well combined the following ingredients:

2 cups 1 cup 1 tsp 2 cups 2 cups 1 cup 1 cup 1 cup

butter brown sugar vanilla extract all purpose flour whole wheat flour macadamia nuts white chocolate chips dried cherries

1. Shape dough into one and a half inch balls. Press down with palm of your hand, place cookies on ungreased cookie sheets two inches apart. Bake in a preheated 350 F oven for 12-15 minutes, on the top rack in the oven. Cool on cooling racks. Makes approximately three-dozen cookies.


RECIPES

Yuletide Preparations 2008

65

COOKIES Frosted Krispie Squares

Almond Cherry Bars

Brownies in a Jar

Bonnie Whynot Italy Cross, N.S.

Angela Pelton Hantsport, N.S.

Bonnie Whynot Italy Cross, N.S.

Base:

1. Cream

2 lbs margarine 2 1/2 cups miniature marshmallows or 20 regular 3 cups Rice Krispies 1. In a large bowl, microwave margarine on high until melted. Add marshmallows, toss to coat. Microwave on high for 1 minute or until smooth when stirred. Stirring after 45 seconds. 2. Add cereal, stirring until coated. Press into buttered 8” square pan. Cool. Top Layer:

1/4-cup 2 tbsp 1/2 tsp 2 tbsp 1 3/4 cups 2 cups

softened margarine custard powder vanilla extract milk icing sugar fresh strawberries, raspberries, blueberries or canned mandarin oranges sections well drained.

1 cup 1 cup

butter sugar

2. Beat in

1 1/2 tsp

egg almond extract

3. Combine

2 cups 1/4 tsp 1 tsp

flour salt baking powder

4. stir into creamed mixture until blended. 5. Stir in:

2 cups 1 cup 1/2 cup 1/2 cup

chocolate chips chopped cherries slivered almonds shredded coconut

6. Spread evenly into an ungreased 13” X 9” pan. Bake approx. 30 minutes at 350 F. Let cool completely before cutting into bars.

Layer the following ingredients in a large jar with cover in the order listed below. You can put a fancy piece of material on cover and fasten with ribbon.

1/2 cup 1/2 cup 2/3 cup 1/3 cup 1/2 cup 1/2 cup 1/2 tsp 1 cup

walnuts chocolate chips coconut cocoa white sugar brown sugar salt flour

1. Beat 2 eggs in a large bowl and add 1/2-cup oil. Add contents of jar and mix well. Bake at 350 F in 9” x 9” pan for 30 minutes. Cut in 2” squares when cool. 2. These make a lovely Christmas gift and are easy to make.

From Our Home to Yours Wishing you a joyous season LIVERPOOL 354-4163

356-4163

Main St., Liverpool

Y3250905

1. Cream margarine and custard powder. Gradually beat in vanilla, milk and icing sugar until smooth. Spread over base. 2. Mark surface into squares. Arrange first pieces on squares pressing lightly into frosting. Chill, cut in squares. Store covered in fridge. Makes 36 small bars.


66

RECIPES

Yuletide Preparations 2008

COOKIES Lemon Custard Squares

Pumpkin Bars

Bonnie Whynot Italy Cross, N.S.

Karen Mansfield

1 cup 1 cup 1 cup 1/2 cup 1/2 tsp 1/3 tsp

flour coconut cracker crumbs butter baking powder salt

1. Mix all together, press into pan, reserving half for top.

2 cups 2 cups 2 tsp 1 tsp 1 tsp 1 tsp 1/2 tsp 1/2 tsp 1 cup 16 oz 4

flour sugar baking powder baking soda cinnamon nutmeg salt cloves oil canned pumpkin eggs

Filling:

1 tin 2 4 tbsp

condensed milk egg yolks lemon juice

2. Beat together by hand. Spread over first layer. Then beat 2 egg whites stiff with 1 tbsp white sugar. Put on top of condensed milk. Put the rest of the crumbs on top of egg whites. Bake at 350 F for 20 minutes. When cool cut in squares.

1. Blend ingredients at low speed. Beat 2 minutes at medium. Bake at 350F. When cool, ice with cream cheese icing.

Christmas Jewels Bonnie Whynot Italy Cross, N.S.

1/2 cup 1/3 cup 1/4 cup 1 1 1/2 cups 1 tsp 1 tsp 2 1/2 cups

molasses butter sugar egg flour cinnamon nutmeg dried fruit (berries or nuts)

1. Cream molasses, sugar, butter and egg. Mix flour, cinnamon, nutmeg and fruit or nuts and berries. Drop by teaspoon on baking sheet. 2. Bake for 12-15 minutes at 325 F.

Christmas Sugar Cookies Mrs. Lois Bent Bridgetown, N.S.

1. Beat:

1 cup 1 cup 2 1 tsp 1/2 tsp

20-80 sugar eggs vanilla almond

2. Add:

3 cups 2 tsp 1 tsp

flour baking powder salt

3. Roll out, cut in shapes, and sprinkle with sugar. Bake at 375 F for 8 minutes. Makes 45 cookies.

CANDIES Awesome Oven Fudge

North Pole Cheese Fudge

Wanda Home Barrington, NS

Tashi Brown Barrington, NS

1/2 cup 1 cup 2/3 cup 2 lbs 2 tsp 1 cup

milk real butter cocoa icing sugar vanilla chopped nuts

1. Place first 4 items in three quart baking dish. Do not stir. Cook in 350 oven for 15 minutes or until butter melts. Carefully pour in mixing bowl. Add vanilla. Beat on high for 2 minutes, add nuts. Pour in 11 x 7 x 2 pan. Cool before cutting.

2 cups 1 lb 4 1 cup 1 tbsp 2 tbsp

Rootin’ – Tootin’ Chocolate Fudge Brandy Horne Acadia University, Wolfville, NS

butter processed cheese, cubed icing sugar, 16 oz pkgs cocoa vanilla chopped peanuts

1. Melt butter and cheese. Mix in remaining ingredients. Spread on two big cookie sheets cool. Cut. Store in fridge. Recipe can be halved.

1

15 oz can pinto beans (rinsed and drained)

1 cup 3/4 cup 1 tbsp 7 1/2 cups 1 cup

cocoa butter or margarine vanilla icing sugar chopped walnuts

1. In microwave dish, mash beans with a fork until smooth, cover and microwave one to one-and-a-half minutes or until heated through. Add cocoa, butter and vanilla. Slowly add sugar, add nuts. Press into 9 inch square pan coated with non stick cooking spray. Cover and refrigerate until firm. Cut into pieces.


RECIPES

Yuletide Preparations 2008

67

CANDIES Festive Bon Bons

Peanut Oatmeal Crunchies

Caramel Squares

Tashi Brown Barrington, NS

Annie Lonergan Berwick, NS

Annie Lonergan Berwick, NS

butter icing sugar coconut, 14 oz pkg chopped walnuts (optional)

1 3 cups 3 tbsp

can sweetened condensed milk, 14 oz semi sweet chocolate chips shortening

1. Cream butter, icing sugar and coconut. Add walnuts and sweetened milk to mixture. Roll in one-inch balls and arrange on waxed paper covered cookie sheet. Refrigerate for at least 2 hours. 2. Melt chocolate chips and shortening in double boiler. Dip balls in chocolate until covered. Place on wax paper covered cookie sheets and refrigerator. When firm, cover and store in refrigerator.

2 1/2 cups 1 tsp 1 tsp 1 tsp 1/2 tsp 3/4 cup 1 1/2 cups 2 1 tsp 1/2 cup 2 cups 1 pkg

sifted flour baking soda salt pumpkin pie spice baking powder shortening sugar eggs vanilla water quick cooking oats peanut butter pieces, 6 oz

1. Measure flour, soda, salt, spice and baking powder. Cream shortening and sugar until fluffy. Beat eggs and vanilla. Sift in dry ingredients one-third at a time, alternately with water. Blend well to make a soft dough. Stir in cooking oats and peanut butter pieces. 2. Drop off spoonful on ungreased cookie sheet. Bake 400 degrees, approx. 14 minutes.

“This was my grandmother’s recipe. “

1/2 cup 1/2 cup 2 egg 1 tsp 1 1/2cups 2 tsp

brown sugar shortening yolks (beaten) vanilla flour baking powder

1. Mix well together and press in pan. Sprinkled with chopped nuts. Beat egg whites stiff, add 1 cup brown sugar and then spread over formed mixture. 2. Bake in oven about 25 minutes. Cut in squares.

3235715

1 1/2 cups 2 lbs 1 1 cup


68

RECIPES

Yuletide Preparations 2008

CANDIES Christmas Eve Candy

Peanut Crispies

Atkinson Flan

Wanda Horne Barrington, N.S.

Beverley Richardson Berwick, NS

Brandy Horne Acadia University, Wolfville, N.S.

1/4 1/2 lb 3/4 cup 3/4 cup 2 cups

16-oz pkg crackers (saltines) butter sugar chopped walnuts semi-sweet chocolate chips

1. Preheat oven to 425. Melt butter in saucepan. Add sugar and bring to a low boil, stirring constantly for 3 minutes. 2. Arrange crackers on a cookie sheet in a single layer and drizzle sugar mixture over them. Bake at 425 for 5 minutes or until edges start to brown. 3. Remove from oven and spread chocolate chips over top evenly. Gently sprinkle with nuts and press into melting chocolate. 4. Cool until chocolate has hardened and break into pieces. Store in refrigerator until ready to serve.

Almond Butter Fudge Elva Kelley Waterville, N.S.

Measure:

1/2 cup 1/2 cup Stir and

sugar corn syrup living to a boil

1 can 1 tbsp

Measure:

1 cup 1 cup

peanut butter chow mein noodles

1. Drop by spoonful on wax paper. Cool.

Peanut Snowballs Annie Lonergan Berwick, NS

1 cup 1 tsp 1 cup 1 cup 1 cup

peanut butter butter chopped nuts icing sugar chopped fruit (dates, cherries, raisins)

1. Cream together peanut butter, butter and icing sugar. Add: fruit and nuts and mix well. Mold into little balls. Cover with plain butter icing (thin) flavored with maple or vanilla, roll in crushed nuts or fine coconut.

The easiest fudge you will ever make

1 cup 1 cup 4 cups

Almond Butter

Eatmore Bars

(can get at Bulk Foods)

Heather Alley Grafton, N.S.

margarine icing sugar

1. Melt almond butter and margarine (I just use microwave for this), add the 4 cups of icing sugar. Stir to smoothen. Put in pan, smooth out and it’s ready to enjoy. 2. Make Peanut Butter Fudge by using peanut butter instead of almond butter. Try crunchy peanut butter if you prefer it nutty. I have also made by adding cocoa to your taste (can use a little cocoa or a lot) and then added a handful of mini marshmallows for a different flavor.

These taste just like the chocolate bars we can buy. I couldn’t believe it, but it is true.

1 cup 1/4 cup 2 cups

1 cup 3 1 can

corn syrup peanut butter chocolate chips

1. Melt together in double boiler. Add 2 cups Rice Krispies, 2 cups chopped roasted peanuts (unsalted). 2. Press in a 9x9 pan. Put in fridge until set then cut in 1 inch squares to serve

white sugar eggs sweetened condensed milk, 14 oz evaporated milk, 12 oz vanilla

1. Melt sugar over low heat until liquid and golden. Carefully pour into 9” round pan, turning dish to coat bottom and sides. Set aside. 2. In large bowl, beat eggs. Add both milks and vanilla until smooth. Pour into coated 9” round pan. Cover with aluminum foil. 3. Bake at 350 for 60 minutes. Cool completely. To serve carefully invert pan on plate when completely cool.

Peppermint Patties Carol Allen Berwick, N.S.

3/4 cup butter 1 can condensed milk 2 lbs icing sugar 14-16 oz coconut Peppermint flavoring 1. Combine the above, make into balls, and then press flat into patties. Let firm up in the fridge a few hours then melt 12 oz. pkg. chocolate chips and 2/3 cups melted grated Parowax. 2. Dip patties in mixture. Store in fridge.


RECIPES

Yuletide Preparations 2008

69

CANDIES Mrs. Clays’s Caramel, Chocolate, Cashew Chewies Marcilene Ross Port La Tour, N.S.

Crust:

3/4 cup

brown sugar firmly packed 3/4 cup margarine or butter softened 1 egg 1 1/2 cups all-purpose flour 1 cup rolled oats

5. Remove crust from oven. Pour caramel mixtures over partially baked crust. Sprinkle with cashews and chocolate chunks. Return to oven, bake another 8-10 minutes or until chocolate is softened and caramel just begins to bubble around edges. 6. Cool 1 hour or until completely cooled. Thirty-six bars.

Chocolate Marshmallow Fudge

Natasha’s Intense Turtles

1. Melt chocolate chips with milk and salt. Remove from heat and add butter, stirring until combined. 2. Fold in marshmallows. Spread evenly onto wax paper lined 8” x 8” square pan. Chill for 2 hours or until firm. Cut into squares.

Tashi Brown Barrington, N.S.

Filling:

1 1/3 cup

14 oz pkg caramels (unwrapped) half plus half

4 oz 24 1 tsp 1 cup

Topping:

1 cup 1 cup

large cashew pieces semi sweet chocolate chunks

1. Heat oven to 350. Grease a 13” x 9” x 2” pan. In a large bowl, combine brown sugar or margarine beat until light fluffy. Add egg, blend well. 2. Lightly spoon flour into measuring cup, level off. Add flour and oats, mix well. 3. Press into pan and bake 15-18 minutes. 4. Meanwhile, in medium saucepan, combine caramel and half and half, cook over low heat until caramels are melted and mixture is smooth. Stirring occasionally.

pecan halves caramels shortening semi-sweet chocolate chips

Bonnie Whynot Italy Cross, N.S.

3 cups 1 can 2 tbsp 2 cups Pinch

chocolate chips sweetened milk butter mini marshmallows salt

1. Preheat oven to 300F. Cover cookie sheet with foil and spray exposed shiny side with vegetable oil spray. Make Y shape on tinfoil using 3 pecan halves. 2. Place one caramel in the centre of each Y. Bake about 9-10 minutes just until caramel has melted. Melt shortening and chocolate over low heat just until chocolate melts. Spread over candies and refrigerate 30 minutes.

Seasons Greetings

Community Business Development Corporation

Yarmouth “Helping Small Business Succeed in Yarmouth County” Business Loans Business Counselling Technical Assistance /Training

Welcome

Need assistance, contact us: 103 Water Street (PIER One) Tel: (902) 742-5364 www.cbdc.ca

y3206355


3252421


RECIPES

Yuletide Preparations 2008

71

CANDIES Mrs. Clause’s Fudge

Cinnamon Sticks

Bonnie Whynot Italy Cross, N.S.

Bonnie Whynot Italy Cross, N.S.

1 jar 1 cup 1 tsp

sugar evaporated milk butter semi-sweet chocolate chips marshmallow crème broken walnuts vanilla

1 cup 20 2 tbsp 1 cup

You will need:

1/2 cup 2 tbsp 1 cup 1/2 cup

butter icing sugar flour chopped nuts

1. Mix all ingredients together and shape spoonfuls of mixture into small logs. Blend and roll in:

1. In a large pot, combine sugar, milk and butter. Place over medium heat and bring to a boil. Cook, stirring constantly until mixture reaches the soft ball stage. Remove from heat. 2. Stir in chocolate chips, marshmallow crème, walnuts and vanilla. Beat until smooth. Turn out into a buttered 13” x 9” x 12” pan. Score into squares while warm and top each square with walnut halves. Chill until firm.

1/4 cup 1 tsp

sugar cinnamon

1. Bake in 325 F oven for 20 minutes, until golden brown.

Turtle Bars Marcilene Ross Port La Tour, N.S.

1 cup 1/2 cup 1/2 cup 1 can

flour packed brown sugar butter condensed milk

vanilla extract coarsely chopped pecans flaked coconut vanilla caramels milk chocolate pieces

1. To make crust, in a mixing bowl stir together flour and brown sugar. Using a pastry blender. Cut in until mixture looks like coarse crumbs. (Size of a small pea). Press crumbs into a 9” x 13” x 2” pan. Bake in 350 oven for 15 minutes or until lightly golden brown. 2. Meanwhile, make filling by combining milk and vanilla. Sprinkle pecans and coconut over partially baked crust. Pour milk mix, over the pecans and coconut. Bake 25-30 minutes or until set. 3. In a small saucepan, melt caramels and milk together, just until the caramels are melted. Drizzle decoratively over filling. Sprinkle chocolate pieces over the caramel mixture. 4. Cool completely, cut into bars.

As we enter into this glorious season, our spirits are uplifted by warm thoughts of the many good people we’ve come to know. We’re privileged to have this opportunity to wish you all a very joyous

and happy holiday. Warden & Councillors

Municipality of Argyle Tusket, Yarmouth Co., N.S.

Y3181291

4 cups 1 can 1 cup 2 cups

2 tsp 2 cups


72

RECIPES

Yuletide Preparations 2008

CANDIES Peppermint Patties

Skinner Doodles

Fantasy Fudge

Bonnie Whynot Italy Cross, N.S.

Bonnie Whynot Italy Cross, N.S.

Karen Mansfield

Combine

1 cup 2 2 tsp 2 pkgs

icing sugar egg whites peppermint flavoring chocolate chips, melted

1. Beat egg whites; add sugar and peppermint flavoring. Shape this into small patties and freeze. This makes them easier to work with. 2. Then melt chocolate chips and dip patties into chocolate. Cool on waxed paper.

1 cup 1 1/2 cup 1/2 cup 1 1/4 cups 2 tsp 1/2 tsp 1/2 cup

sugar egg, beaten butter milk flour baking powder salt chocolate chips

1. Combine butter, sugar, egg and salt. Add dry ingredients and mix well. Spread in an 8 X 10 pan. Combine:

Double Decker Holiday Fudge Elaine Jacquard Melbourne, Yarmouth County, N.S.

sweetened condensed milk, 14 oz 1 1/2 cups semi-sweet chocolate chips 1/2 cup shelled unsalted natural pistachios 1 tsp Cognac (optional) 1 1/2 cups white chocolate chips 1/2 cup sweetened dried cranberries 1/2 tsp vanilla 1/8 tsp salt

2 tsp 1/2 cup

cinnamon brown sugar

1. Sprinkle on top of first mixture and bake at 350 for 30 minutes.

1 can

1. Line the bottom of an 8� square baking dish with wax paper. In a small pot over low heat combine half of the milk with all of the semi-sweet chips. Cook, stirring occasionally until melted. 2. Remove from heat and stir in the pistachios and, if desired, Cognac. Spread evenly in pan and refrigerate until beginning to set, about 10 minutes. 3. Meanwhile, in a clean pot over low heat, combine remaining milk with white chocolate chips. Cook, stirring occasionally until melted. Remove from heat, stir in cranberries, vanilla and salt. Pour over semi-sweet chocolate layer, refrigerate until set, about two hours. Cut into squares.

3 cups 2/3 cup 3/4 cup

sugar, canned milk margarine.

1. Bring to a boil, stirring constantly. Boil for 5 minutes over medium heat. Remove from heat. 2. For chocolate mint fudge, add 2 cups mint chocolate chips and one 7 oz fluff. 3. Beat until blended. Pour into 8 x 8 buttered pan, cool and cut. 4. For peanut butter fudge, use peanut flavoured chips. For chocolate, use plain chocolate chips. I also have tried white chocolate chips and added crushed candy cane.

Nougats Bonnie Whynot Italy Cross, N.S.

Crunchy Peanut Butter Bars Melt:

Anna Meisner Cambridge, N.S.

2 3/4 cups 1 1/4 cups 1 1/2 cup 1/2 cup 1/3 cup 1 tsp 1/2 tsp

6-8 cups 1 tbsp all-purpose flour packed brown sugar egg butter or margarine, softened shortening chunky peanut butter vanilla extract salt

Topping:

1 cup 1/2 cup 1 1/2

semi-sweet chocolate chips, melted chunky peanut butter cups crushed cornflakes

1. In mixing bowl, combine first 8 ingredients and mix well. Batter will be thick. 2. Press into ungreased 15 x 10 x 1 pan. Bake at 350 for 15-20 minutes or until set. Cool 5 minutes. 3. Combine chocolate chips and peanut butter in a bowl; stir in cornflakes. Carefully spread on top. Cut into bars.

marshmallows butter

Add:

1 1/2 cups crushed peanuts 1 cup coconut 2 cups Rice Krispies 1. Press in greased 12 x 9 pan. Cool well and cut one-inch wide and two inches long. Dip ends in melted chocolate and refrigerate.


STORIES

Yuletide Preparations 2008

Givethatgift on

73

the

keeps giving

By Wendy Elliott Transcontinental Media

C

hristmas is coming and if you want do something special, here is a unique gift-giving suggestion. For the past two years a Wolfville mother, Jill Davies, has been tailoring donations that help in Africa as Christmas presents. “My children, who are in their twenties, are 100 per cent supportive. When we sit around the Christmas tree there are no presents,” she says. In 2006, with help from faculty, staff and students at Acadia University, where Davies works, $2,800 was raised for students at St. Al’s High School in Nairobi, Kenya. Simply sending out a request through the university listserve sparked contributions for the slum- based education centre. “The school looks like a tin can in a garbage dump,” Davies sayss. Education professor Dr. John Sumarah, who had volunteered at the school while on sabbatical, confirmed that all of the funds donated would go directly to pupils orphaned by the HIV/AIDS pandemic and in need of aid. Last fall, Davies decided to use the same approach to collect money for the Stephen Lewis Foundation, which

provides for grandmothers raising orphaned grandchildren in sub-Saharan Africa. Tax receipts for donations of $10 or more were issued by the foundation and gift cards were made available. In mid-November, when the initial e-mail went out, Davies remembers over $1,200 came in within 24 hours. “It was phenomenally successful.” She also sent reminders, had a booth at the Wolfville Farm Market and, in total, $4,000 came in. “I was very touched. It was the perfect thing to do for those of us with North American guilt looking at the scourge that AIDS is in Africa. It’s a no-brainer.” TIME TO GIVE BACK

The concept traveled beyond the Wolfville campus. Staff at the Kentville Agriculture Centre got involved. Davies recalls one woman telling her that many Nova Scotians her age look forward to becoming grandparents and relaxing with them. “Over there they are poor and sick and the grandparents are back into the parenting role. Many people feel very strongly that it is time to give back.” CONTINUED ON NEXT PAGE


74

STORIES

Yuletide Preparations 2008

Christmas Angels craft something extra for Hants County show By Christy Marsters Transcontinental Media

T

he Christmas Angels have crafted a new opportunity for anyone interested in airing a creative quilt to be used as a colourful backdrop in an upcoming show for Hants County. Event organizer Gloria Shanks said every year, on the first Sunday in December, the Windsor Community Centre is adorned with quilts on its windows for the purpose of blocking out unwanted light during the annual Christmas Angels Show of Hants County. “In spirit of the show, I have decided to open the option to anyone out there who has a quilt they’d like displayed by hosting a pre-show competition Nov.15,” Shanks said. The Windsor Baptist Church will host this pre-show competition, from 9 a.m. until 3 p.m., and the public is invited to

come out to view and vote on favourite quilts. The top seven quilts will be selected for the Christmas Angels Show Dec. 7. The Christmas Angels Show has been aired for over 30 years and helps support children who otherwise might not have a Christmas, Shanks said. “This helps families in need.” Groups have regularly given donations on air and the talent from the area is big part of the show as traditionally church groups, all schools, different individuals and organizations have been featured, Shanks added. “It’s one of the bigger fundraisers in the community.”

Perfect gift for everyone on your list CONTINUED FROM PREVIOUS PAGE

Davies said, “I’ll probably never volunteer in Africa, but I can do something to make a difference.” She plans to collect contributions again this year from people who would rather give to Africa instead of adding to consumer spending. The Oxfam Unwrapped program is a successful example of the same gift-giving concept. Through the Oxfam web site (www.oxfamunwrapped.ca) anyone can purchase donkeys, goats, chickens, clean water or even training to prevent gender-based violence in the Third World. “There’s a perfect gift for everyone on your list and they each relate to different facets of Oxfam’s work - and the work of our partners in Africa, the Americas and Asia - to build self-reliance and respect for human rights,” says Robert Fox, Oxfam Canada’s executive director. “Oxfam Unwrapped is simple,” says Fox. “First you select the gift you think your

friend will like best. You will receive an e-tax receipt for the full value of your gift. We then send you a card PDF or an e-card that you can deliver to the recipient of the gift. “If you want, we’ll send the card to your friends or family for you, telling them how they are helping fight poverty in developing countries. Best of all, you can do it all from the comfort of your own home.” SEND THE GIFT OF PEACE

given to women, who are subsistence farmers, with the arrangement they share the offspring with other families. Unwrapped funds will empower women’s groups through the provision of breeding goats, providing an alternative source of meat, milk, and income. A chicken costs $15, a goat is $58 and a donkey is $120. Contributions of $22 provide safe water with water filters, tap stands and tanks to supply water to 1,000 people a day. Oxfam spokesperson in Halifax, Pat Kipping, says the unwrapped gifts program began in the United Kingdom and has been growing by leaps and bounds every year. “People don’t want any more stuff. Shopping online for others is appropriate and seasonal. “Consumerism has hit the wall because people want to give a gift that makes a difference. They want to see change made.”

“I’ll probably never volunteer in Africa, but I can do something to make a difference.”

The Gift of Peace is another wonderful way to share in the spirit of giving while helping to support Oxfam Canada’s vital program work. For a minimum donation of $15 or more, the NGO will send each recipient a card with the message: “A Gift of Peace has been sent to Oxfam Canada in your name with best wishes from…” In Ethiopia, female sheep and goats are


Crafts Christmas

WINNERS

1st Place

Christmas Bootie Birdhouse

Diane Axent Digby, N.S. PAGE 76

2nd Place Seashell Santa Margaret Horton Pubnico, N.S. PAGE 77

Yuletide Preparations 2008

75


76

CRAFTS

Yuletide Preparations 2008

1ST PLACE WINNER Christmas Bootie Birdhouse Diane Axent Digby, N.S.

We all have a pair of boots that we once got a good wearing out of, but are now just kicking around taking up room in the closet. Here’s your chance to take something old and turn it into a hot new trend, only this time it won’t be as a wearable fashion item. Those boots, in only an hour or so, can be made for walking into their second life as a Christmas décor item that will step right up to the occasion and demand attention in your home this holiday season. Remember, this boot was once your “style” so be practically new and “shake your Christmas bootie” this season. Pick colors, decorating objects and designs that’ll reflect your own personal flare for knowing what’s too good to throw away. Materials: Sponge, Brushes, Water Base Craft Paints, Small Saw, Glue Gun, Hammer/Nails Boot turned into a birdhouse 1. Birdhouse Roof is two same-size shingles (or use three-eighths inch wood) – cut 4”down by 6”wide 2. Roof Perch Stick is one 8” long by three-quarter inch dowel (or use a half-inch square wood strip) 3. Roof Handle is one only 18” flower stem wire at 18 gauge Decorate with: 1. Silk Poinsettias bought usually 6 to a bunch – cut flowers and leaves off at top of stem 2. Small two-inch sq. birds (longer tails) any type, but match the colours of your birdhouse theme 3. Ribbon or buy 6” bow ready made 4. Bells or buy ready-made door hanger with bells and ribbon attached 5. Holly bunch or paint holly on your boot later 6. Boot Birdhouse Painted using any kind of paint with a gloss. Craft paint, wood paint, metal paint – just read the label. If you paint with a flat base product

you’ll need to top coat it with varnish or spray lacquer – allow for drying time (some boots may not need to be painted so the choice is up to you if you want to go natural). Assembly method: 1. Measure boot side where you want a bird hole and make a one-and-a-half inch circle with a marker 2. Measure and make a small nail size hole directly above the bird hole and make it one-inch down from the boot top. Do the same on both sides of the boot so as to eventually attach the birdhouse roof (with wire) through these holes 3. If the boot does not hold its shape straight up when standing, this means the leather is too soft and flops down from the ankle/leg. You need to measure the inside opening and find a solid tubing column to fit inside. Cut it to size so that once it is in the boot it does not show over at the boot top. Apply hot glue to the tubing and slide it down into the boot, but be sure to not cover the holes that you made to attach the birdhouse roof – press tubing into place. 4. Tubing ideas: Solid cardboard that fabric is wrapped around 5. Piece of hard foam cut to size and shape Hardware store cardboard tubing that cement is poured into 6. Using a sharp blade or scissor, follow

the one-and-a-half inch bird hole circle and cut through the leather (and tubing if you used it) 7. Make a hole in each shingle (use a nail then remove it - or drill a hole in the exact middle of each shingle); this is where the roof handle wire will be threaded – shingles are easily broken so be careful 8. Assemble roof using two shingles and perch stick. Nail or hot glue the shingles to the stick, allowing two-inch sticking out at one end that will be extended to hang over the toe of the boot 9. With the two-inch roof perch stick pointing out over the toe of the boot, thread the wire, which is going to be the birdhouse handle. Go through one shingle, into boot, across the boot opening and into the other side of boot, through the second shingle – now pull to secure the roof to the boot, twist the wire around a few times and this will take up the slack of wire – now make a loop handle and twist and tuck the wire into a circle handle. If you don’t like the look of the wire, you can paint it or wrap it with ribbon/flower stem tape, or burlap twine (all glued into place to look tidy). 10. Boot birdhouse has its roof and is now ready for you to decorate it with these ideas: 11. Paint the birdhouse with a sponge, use a brush or spray can paint – allow to dry 12. Take crafter paint and do designs, flower, holly vines etc. or Christmas scenes 13. Place silk flowers on roof – hot glued into place as close to their base as possible 14. Place holly berries, pine cones, etc. around boot – hot glued 15. Glue birds on perch, toe or you might want to glue a stick coming out of the birdhole – be creative – add a bird here, too 16. Glue flowers or bows right under the eaves at each end of the birdhouse roof because this will fill in this space nicely so there’s no “looking in on the birds”. 17.To circle the birdhole, try gluing a Christmas door hanger with hanging bells.


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Yuletide Preparations 2008

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2ND PLACE WINNER Seashell Santa Margaret Horton Pubnico, N.S.

On the beach, find a long spiral-shaped seashell. Clean well: soak in Javex water for 24 hours. Rinse well let dry. You will need: Seashell, Glue, Craft snow, Small tube polyfill, Small piece heavy yarn, Red craft paint, White craft paint, Flesh coloured crafted paint, Varathane to make shine 1. Holding seashell with spiral end for beard, use small blob of polyfill on the top; shape end that you have coated lightly with glue.

2. Shape blob into an “puff” for Santa’s hat. With toothpick, poke two holes into puff. Dip ends of yarn in glue and push into hat. Let this dry completely. Paint puff white and paint remainder of hat red. Put thin line of glue around front of hat and put a ruffle of craft snow to represent fur on hat. When dry, paint it white. 3. Use craft snow for eyebrows and mustache. Use one tiny dot of polyfill for nose and paint face flesh colour. 4. Paint in eyes and mouth. Paint remainder of spiral end of shell white for his hair and beard.

OTHER GREAT IDEAS Holiday Stained Glass Window Cookies Esther Atkinson Barrington N.S

2/3 cup of butter 1 cup white sugar 1/2 teaspoon vanilla 2 eggs Three cups flour Two teaspoons baking powder Half teaspoon salt One-third cup milk Forty fruit flavored hard candies

nately with milk already added to sugar mixture. 3. On a lightly floured surface, roll dough quarter-inch thick. Cut in half-inch wide strips and, on a well buttered baking sheet, shape into window frames. 4. Keeping the colours separated, place candy in plastic bags and crush with a meat mallet. Place crushed candies

inside window frames. 5. Bake six minutes, or until candy is just melted. Cool on baking sheet five minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula. 6. Kids loving creating these and hanging them on the tree. They also love eating their creations. CONTINUED ON NEXT PAGE

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1. Preheat over to 350. Grease cookie sheets. In big bowl cream together butter and sugar. Stir in vanilla and eggs. 2. In another bowl sift flour, baking powder and salt. Add to egg mixture alter-


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Pasta Ornaments (Snowflakes) Bev Richardson Berwick, N.S.

plate. Let dry. Repeat this at least six times to make the plate strong enough. 2. When the papier-mache is completely dry, lift off the plate and peel off the plastic wrap. Cut a zigzag pattern around the edge of the plate. Paint the plate in a Christmas colours; example – gold with holly leaves and berries. Use to serve candy on. 3. Easy and fun to make for children with some supervision.

cane look, or layer. Wrap and label. 3. Use a few tablespoons of scrub in the shower or bath to exfoliate and moisturize skin.

Christmas Photo Ball Nancy Hare Middleton, N.S.

Candy Cane Whipped Sugar Scrub Sherrie Graham Yarmouth, N.S.

Materials: pasta wheels wax paper white glue toothpicks. Directions: 1. For small snowflake ornaments: place four pasta wheels on wax paper and glue them together where their sides touch. 2. For larger snowflake ornaments: With toothpicks, arrange wheels on wax paper to about a four-inch diameter. Glue where wheels touch. Use your imagination for a variety of designs. Tie with ribbon or gold cord to hang on your Christmas tree.

Christmas Candy Plate Darlene Atkinson Cape Sable Island, Shelburne Co., N.S.

You will need: Six to nine-inch plate Newspaper, squares approx. two inches Glue Plastic wrap Scissors Gold/red or green paint Paintbrush 1. Your plate is the mold for the papier–mache. Begin by covering the plate completely with plastic wrap. Use white glue; stick a layer of paper squares onto the plastic wrap–covered plate. Make sure to stick the squares completely to the edge of the

This is a luxurious handmade bath treat that is a lovely gift for anyone on your list.

1/2 cup coconut oil (available at the grocery store) 1 cup or so sugar - enough to get the scrub to the desired texture

few drops peppermint essential oil or extract 1 tbsp water few drops red and/or green food colouring Glass or plastic jar with lid 1. In a bowl not used for food, whip coconut oil with a stick blender or mixer until it’s fluffy and smooth. (You may have to heat it for a few seconds in the microwave first if it’s very firm.) 2. Add in the water as you whip. Pour in sugar slowly, as you continue to whip, until you have the desired consistency. If you’re using a stick blender or mixer that is also used for food, mix in the essential oil by hand. Add a few drops of essential oil and mix well. Divide batch into two bowls (not used for food) and add one or two drops of food colouring to each. Mix well, and alternate in jar for a striped candy

1. This is a Christmas “Photo Ball” that I made for my parents in 2007. I started with a two-and-a-half inch styrofoam ball and using “ModgePodge” (can use glue with a bit of water) stuck on small pieces of gold tissue paper until the ball was completely covered. Then, on the computer, I scanned pictures of my children from the present year and using Corel reduced the size of the photos to around half- to three-quarter inches. I also printed their names and the date in a desired small font. 2. Then, using the “ModgePodge”, I randomly attached the photos and names. I covered the ball twice more with the “ModgePodge” and as an optional idea the ball can then be covered with a two-part epoxy resin. 3. A bent wire can be stuck into the ball before attaching the photos to use as a hanger. These are great personalized gifts for family. CONTINUED ON NEXT PAGE


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Items required: 16”x16” square of stiff paper Scotch tape 16”x16” square of waxed paper 8 cups popped popcorn (approx. onethird cup unpopped) 8 cups Fruit Loops 1/2 cup hard margarine 14 oz. bag mini marshmallows 2 tsp. vanilla Shoestring licorice and assorted candies White icing

Popcorn Christmas Tree Cindy Jones Berwick, N.S.

A good alternative to a gingerbread house. Fun for the whole family...and completely edible too! Note: smaller individual ‘trees’ can be made also

Frosty Paper Trees Marg Daley Berwick, N.S.

White Bristol board White 8x10 paper or scraps trimmed from photocopies, etc. Stick glue Liquid white glue Scissors Glitter Scotch tape 1. Roll a piece of Bristol board into a cone. Using Scotch tape, tape the cone together and trim the bottom so it will stand up. Size depends on the

1. Fold the square of stiff paper to make a cone shape with an 8” base. Tape along outside seam. Trim base so it will sit flat. (Cone should be about 14” high).

size of paper used. 2. Cut strips of white paper about halfinch wide and 2-3 inches long. Using the side of the scissors, curl each piece of paper slightly. Rub the end of the curl over a gluestick and stick the curl onto the Bristol board. 3. Start at the bottom. Go around and around the cone gluing on curls until you get to the top. Cut a small circle of paper, glue one side and fold it over the top of the tree. Lightly touch liquid glue on the edges of curls and sprinkle with glitter. 4. You can make smaller trees by using smaller pieces of paper and making curls thinner. Decorate with small

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2. Grease 1 side of waxed paper. Fold, greased side in, to make cone shape with 8” base. Tape along outside seam. Fit inside paper cone. 3. Mix popped corn and cereal in large bowl. 4. Melt margarine in saucepan on medium-low. Add marshmallows. Stir until coated with margarine. Heat, stirring frequently until marshmallows are melted. Remove from heat. 5. Add vanilla. Stir until smooth. Pour over popcorn mixture. Stir to coat. Spoon popcorn mixture into cone packing lightly but well. Let stand upright on flat surface until cool. Remove paper corn. Peel off waxed paper. “Glue” licorice and candies on using icing.

ornaments or leave plain, put a star on top, use tight or loose curls or longer curls. These trees look great when arranged as a forest on a piece of white quilt batting. They can be stored and reused by stacking them together and putting them in a clear garbage bag.

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Warm and Cozy Teddy Bear Anne Baxter

Heat these cute little bears in the microwave and you’ll have a snugly bear that kids will love to cuddle and seniors love as handwarmers! Materials: 16” X 12” velour or velvet Matching thread Embroidery floss Fabric pain or a fine-tipped fabric marker

Tried and true crafts Pam Beattie Berwick, N.S.

I have been teaching for many years, most of it in Canada’s Arctic. During that time I have accumulated various craft ideas from other teachers, magazines and books. Unfortunately, I do no recall where these two “tried and true”, hands-on ideas came from, but they are child-friendly and inexpensive. I’ve made them many times with all ages.

RICE WREATH Materials: Long grain rice White glue Green food colouring Plastic container and lid (i.e. margarine) Paper clip or ornament hook Small red, paper circles Piece of red yarn/ribbon 1. Add drops of green food colouring to the white glue. 2. Mix quarter c. rice with enough glue to make it gooey, but hold together. Form this mix-

Husked wheat (found at grain stores) 1. Cut out bear pattern and trace onto paper that is folded in half. Trace pattern onto material that is folded and pinned in to 8” X 12” squares. Cut traced lines to make 2 bear pieces. On one piece paint or embroider face. 2. Pin pieces with right sides together and sew quarter-inch seam, leaving open between dots on one leg. Snip vshaped notches in curves of seams. Turn bear right side out, using pencil to push the corners out. 3. Use a funnel to pour husked grain into bear, filling as full as possible to allow some to fun into legs after sewing leg seam by hand. 4. Heat for 30 seconds and shake to distribute for warmth. Enjoy!

ture into a wreath shape on the container lid. 3. Insert opened paper clip or ornament hook into the top of the wreath. Allow to dry overnight. 4. Peel wreath off lid. Hole punch some circles out of red construction paper. Glue on wreath to represent holly berries. Tie red yarn/ribbon around the hanger as a bow.

GLUE SNOWPERSON Materials: White glue Paper clip or ornament hanger Waxed paper Scraps of construction paper (black and orange) Hole punch for eyes and buttons OR purchase small googly eyes and small buttons Scissors Tiny twigs for arms OR toothpick broken in half String or yarn Pattern for outline of a two-ball snowman (for younger ones) Tape

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Recycled CD Christmas Tree Ornament

1. Tape the pattern to a flat surface. Cover pattern with a piece of waxed paper. Tape in place. 2. Spread blobs of white glue on the waxed paper completely covering the shape of the snowman pattern underneath; like colouring but with glue. 3. Put the paper clip or ornament hanger in the glue at the top of the snowman’s head. Cut a tiny hat from black paper, put on snowman’s head covering most of the hanger. Lay eyes in place. 4. Cut a small, carrot shape from orange paper and lay in place for a nose. Put a few buttons down the front of the body. Break a tootpick in half; put in sides for arms. 5. Let glue completely dry! The glue will become transparent. Gently peel off the waxed paper. 6. Tie a piece of string or yarn to the hanger to use as an ornament.

Cindy Jones Berwick, N.S.

Hint: Older ones may create their glue snowman on the waxed paper freehand, but I found it easier for the younger ones to supply them a pattern for a two-ball snowman, approx. 4” tall. I drew and cut out a few from cardboard. Each student then traced around mine onto paper and cut out, giving each their own outline to use.

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tangle shape, circle or whatever you want. For a fancy edge, use pinking shears! 5. Trace the picture onto a piece of felt. Cut out the shape, making it about half-inch wider than the picture. Glue the photo onto the piece of felt so you can see the felt on all sides. Glue this onto the center of the CD, making sure you cover the hole completely. 6. Voila! A good way to use your old CDs and display your photos.

Rudolf the Light Bulb Go green this Christmas!

Krista Morine New Minas, N.S.

Materials: Old CD Felt Photo Glue Ribbon 1. Trace around the CD onto a piece of felt. Cut out the felt circle. 2. Cut a 10-inch piece of ribbon. Tie the ribbon into a loop. Put a dab of glue onto the back of the CD towards the outside edge. Press the ribbon loop into the glue to make the hanger. 3. Spread glue over the entire back of the CD. Center the felt circle on glue and gently press. This will cover writing and ribbon ends, and it will be the back of your ornament. 4. Cut around the figure in the picture you are using. You can cut it into a rec-

Supplies: Old light bulb Brown acrylic craft paint or model car paint or spray paint Plastic wiggle eyes, or small amounts of black and white paint Approximately five brown pipe cleaners Small red pompom Optional: glitter glue Craft glue Rubbing alcohol 1. Clean the light bulb carefully but thoroughly with rubbing alcohol and let dry. CONTINUED ON NEXT PAGE

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CONTINUED FROM PREVIOUS PAGE 2. Paint the light bulb entirely in two or three coats of brown paint, letting the paint dry between layers. 3. Glue on plastic wiggle eyes or paint on eyes. 4. Glue the small red pompom just beneath the center of the eyes. 5. Cut a length of chenille stem and form it into a smiley mouth shape. Glue in place beneath the nose. 6. If desired, add a little glitter glue around the nose to give the effect of a nose that lights up. 7. Wrap as many pipe cleaners as required to completely cover the metal threads on the light bulb. Secure with glue. 8. Cut two pipe cleaners in half. Use one half as the stem of an antler. Twist the other half around it, near the top, to form two more antler horns sticking out from the stem. Make another antler in the same way. 9. Apply a little glue to the bottom of each stem, and insert both antlers into the pipe cleaners at the top of the light bulb.

Felt Santa Claus Connie Robinson Digby, N.S.

Materials: White felt Red felt (2) small eyes (2) red pompoms Quarter-inch for nose Half-inch for hat Gold hanging cord White glue Scissors and sewing needle White floss Red floss

1. Cut out felt pieces 2. Using (3) strands of white floss, sew hat to Santa’s head. 3. Using (3) strands of red floss, sew beard to Santa’s face. 4. Glue moustache, nose, eyebrows and eyes to Santa’s face. 5. Glue half-inch pompom to top of hat. 6. Tie gold cord into a hanging loop and glue to back of Santa’s head 7. Glue white felt backing to the back of Santa 8. Trim edges around entire Santa head 9. Hang from the Christmas tree.

Snowflake Cookie Jar Joan C. Atwell Wolfville, N.S.

Supplies: A clear, clean two-litre plastic pop bottle White acrylic craft paint Wooden clothespin Plastic wrap Matte knife Red and green wrapping cellophane (coloured) Curling ribbon Old Christmas cards Homemade cookies 1. Remove pop bottle label, if necessary with a mild solvent; clean thoroughly. 2. Cut a 4-inch (10 cm) square of plastic wrap and grab it with the clothespin. Crumble up the plastic to form a ball on the end of the clothespin. Dip the ball into white paint and dab large dots all over the pop bottle to look like falling snow. Let dry. 3. Using the matte knife, carefully make an 8-inch (20 cm) vertical slit in the bottle. Crunch up some coloured cellophane and push through opening to bottom of bottle. Gently, insert cookies through the slit. 4. Tie multiple strands of curling ribbon around the neck of the bottle. Cut a gift tag from an old favourite Christmas card. Punch a hole in one corner. Attach curling ribbon and tie around neck of bottle. 5. Do you have another design idea for decorating the container? Buy other paint colours and use brushes or seasonal sponges to create an original Christmas masterpiece.

6. Nothing says Christmas like homemade cookies. This appealing and attractive craft is the perfect answer to last minute gift-giving and provides a lovely family focus for sharing the holiday spirit. Even the very youngest child can lend a hand.

Christmas Centrepiece Helen Huntley Berwick, N.S.

1. Take a small fancy dish: red, green or clear. 2. Take and cut off the top of a pineapple and put it in the small dish. 3. Sprinkle pineapple with icing sugar. 4. Add a red or green cherry to the top. 5. This makes a very nice centrepiece.

Knitted Christmas Bells Bonnie Whynot Italy Cross, N.S.

Christmas wool in red and green (1 ball) Size 4 needles 1. Cast on 14 sts: 1st row: knit 10 pearl 4; 2nd row: knit 14 repeat these 2 rows until there are 22 ridges ending with 2nd row. 2. Cast off leaving one-and-a-half inches. Sew edges together (casting on edge to cast off edge); gather top of bell.

Rose Bowl Craft Bonnie Whynot Italy Cross, N.S.

1 set mini lights 1 rose bowl 1 rose potpourri Ribbon 1. Place mini lights around inside of rose bowl. Fill with potpourri. Tie ribbon outside of bowl and make a bow. Plug in lights. Heat from lights with potpourri makes a fragrance in the room. Makes lovely Christmas, last-minute gifts.

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Rocking Horse Ornament Joan C. Atwell Wolfville, N.S.

Constructing Mane and Tail 1. For the horse’s mane, fold the one-byone-half-inch muslin strip in half lengthwise and iron lightly for a sharp fold line. Thread a crewel needle with

crewel yarn; pull to double strands and stitch loops should be one-inch long. Reinforce the fringe at the base with a running stitch in matching thread and cut the loops open at the top. Trim fringe so that it is even and roughly threequarters of an inch long. 2. Use same procedure to produce the half-inch wide, one-inch long tail. Constructing Horse: 1. Pin pattern to felt and cut out. Position the two horse pieces with wrong sides together and position the main between the two dots shown on pattern so that muslin does not show, observing the stitching line at base or ears. Note: ears will be free-standing with fringe between them anchored at stitching line. Running–stitch in place. Anchor the tail in place using the same method. Stitch horse together leaving an opening where the saddle goes; stuff with fiberfill and sew close.

2. Apply glue to the tabs of saddle A and glue onto horse. Glue the smaller saddle B onto the larger saddle, and glue gold trim onto saddle B. 3. Apply gold trim with glue for harness using graphic as a guide to assemble. Stitching rocker and finishing: 1. Stitch sides and bottom of rocker, stuff lightly with fiberfill 2. Sew the horse’s legs into the rocker and finish blanket – stitching to close 3. Glue on two star sequins for eyes and small black sequins for nostrils. To finish, glue tiny black bead in center of each star sequin. CONTINUED ON NEXT PAGE

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Materials needed: Two packages of one-eighth inch to one-quarter inch gold trimming braids in two different styles for saddle trim and harness Coloured felt: choose three contrasting colours for body, rocker and upper saddle. Crewel yarn for mane and tail in colour of your choice Two one-and-a-half inch muslin strip Craft glue Polyester fiberfill Black sequins for nostrils Star sequins and tiny black beads for eyes


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Teddy Bear House Bonnie Whynot Italy Cross, N.S.

1. Start with 5 graham wafers 2. Attach: two wafers with icing to form roof. Stand on edge on wax paper. Attach another wafer for floor. Let dry. Stand house upright. Pipe icing onto floor of house. Sprinkle with sugar. 3. Stand one teddy bear graham cookie in the house. Attach to floor with icing. Pipe icing at roof peaks. Attach LifeSavers candy over roof peaks. Decorate roof with icing, let dry. 4. To hang on tree, slip a piece of thin ribbon through the house. Tie into a bow. Fir Centerepiece Fir pine cones 4 candles 1 sheet felt Plastic decorative red berries 1 - 9� wooden circle 1. Glue felt to bottom of wooden circle. Starting at the sides of the wooden circle, glue cones around circle. Glue candles in the center of the circle, then fill in remaining wooden circle with cones. 2. Place cones around base of circle so no wood is showing. Place berries on cones or use other decorations.

Snow Babies Bonnie Whynot Italy Cross, N.S.

Materials needed: Small mittens or baby mittens (different sizes and colours) Beans Wooden heads with faces on them or blank ones that you can paint faces on yourself Cotton batten Knitted caps and scarves or baby socks for hats and scarves Glue gun Glue sticks Various Christmas decals (for decorating) Sleigh or basket

1. Fill bottom of mittens with beans to stabilize baby so it can stand up. Then fill the rest of the mitten with cotton, leaving enough room at the top to roll down a rim. 2. Then attach hat and scarf (over the side without thumb) with hot glue. 3. Decorate the babies with Christmas decals and then put them in a Christmas basket or sleigh.

1. First, paint your stick and board green then put stick in the middle of the board with a screw. Glue fabric all over coffee can and inside and cover of can. Then do edging of cover with lace. 2. Screw can to top of stick. Use whatever decorations you like. 3. When finished, use for Christmas cards.

Door Knob Jingler Easy Holiday Swag Bonnie Whynot Italy Cross, N.S.

Linda Pineo Waterville, N.S.

This is very easy to make! Can be hung on your wall, over door, on a fireplace or a shelf. Materials: 9 ft. artificial bows 20 set of mini lights Ribbon to make bows yourself or use already made bows Craft ties Beads or any ornament of your choice. 1. Lay bows in straight line, fluff and bend in two (make it 4.5 ft) 2. Tie lights at one end and wrap around the bows until you reach the other end. 3. Tie that end. 4. Space out and attach bows with wire string. 5. Place flowers in between bows and attach with wire string. 6. Place ornaments between flowers and bows then attach. 7. Hang beads on empty branches all over swag. 8. Plug in your swag and enjoy!

These charming little jinglers are so easy, economical and fun to make, you will want to spread the cheer! Whip up a batch for your family, friends and neighbours. They can be especially cheery to someone in a nursing home who does not have a lot of room for decorations. A jingle at their door will let them know that a Christmas visit is just steps away.

Christmas Mailbox Bonnie Whynot Italy Cross, N.S.

Things you need: Big coffee can and cover 1 metre Christmas fabric 1 stick 2 x 2 inch, two-and-a-half ft. long 1 piece board 6 x 6 inches 5 glue sticks Half metre of white lace 2 screws

You will need: A piece of ribbon half-inch width or less, or fine jute cord, 28 inches (70 cm) long. 2 small bells or jingle bells Other lightweight decorations, such as a small bow, poinsettia, gingerbread man, etc. Glue gun. Double ribbon, and about 5 inches (13 cm) from the loop end, tie a knot. CONTINUED ON NEXT PAGE


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Yuletide Preparations 2008

Christmas Wreath

Macaroni Angel

Doris Glavine Kingston, N.S.

Elva Kelley Waterville, NS

I have made this Christmas craft for gifts for many years. It is still well received; great for the office or family. Young and old alike can help make this.

CONTINUED FROM PREVIOUS PAGE 1. Tie a bell, using a double knot, on each of the loose ends of the ribbon. If ribbon or jute is too thick it won’t fit through the bell loop. Trim ribbon end to leave quarter inch (1-2 cm) end. Bells do not have to hang even. 2. Over the knot that created the doorknob loop, glue a bow and/or other decoration, such as the gingerbread man, or whatever you have decided to use. For safety sake, when using a glue gun always have a small bowl of water handy. If you do burn your finger, immediately plunge the burnt finger in the cold water. 3. It is best to choose lightweight decorations that will lie flat. 4. As you are designing your own creations, these instructions are really guidelines of how to put them together. When planning this project, look through your old Christmas decorations to see if you have some items you can recycle rather than rushing out to buy all new supplies.

1. Using pliers, bend a wire coathanger into a shape of your choice. I do a stocking or a wreath. Cover the wire with floral tape if desired. Buy candy that is wrapped, with the twisted wrapper on at least one end. 2. Tie a 4” piece of coloured yarn (red or green is best) around one end of the candy then tie it onto the wire. Push them together tightly on the wire. 3. It will hold a minimum of 2lb. of candy. I purchase a wide variety of kinds, but mostly red or green candy in a clear wrapper or wrappers that have red or green colour on them. Grocery stores carry bins of these bulk candies as do the bulk buying stores. 4. One your wire shape is completely covered in these tied-on candies, tie a large bow at the base of the hanger. Use at least a 3” wide ribbon of a Christmas print or colour, making at least 6 loops. 5. To finish this gift, tie a pair of children’s scissors on a long piece of coloured yarn to the base of the hanger. The scissors are then used to cut a candy off the hanger.

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Easy inexpensive and a craft children can make to put on their tree or a great teacher gift handmade by student. What you will need: Bow shaped macaroni Hazelnut Rice Long tube macaroni Regular macaroni Craft ring Small rose flower String or ribbon Spray paint or tole paint Wooden skewers Glue gun or silicone glue (squeezable tube) 1. Glue head to long tube macaroni using hazelnut for head. Glue rice to hazelnut head using white or brown rice pebbles. Attach craft ring to rice hair for halo. Attach bow shaped macaroni to back side of body tube to create wings. 2. Glue 2 regular shaped macaroni to body for arms. Place rose flower between the two arms. Place tube macaroni on wooden skewer so it can be spray painted easily or use other paint and brush. Let dry. Use string or ribbon (Same colour as angel) on ring on head to use for hanging. CONTINUED ON NEXT PAGE

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• Quality Brands • Great Selection • Beautiful Kitchenware • Great Stocking Stuffers

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A Festive Christmas Wreath for the Season Suzi Fevens Waterville, N.S.

Looking for a different kind of wreath to display this holiday season? Why not make a wreath using those old Christmas bulbs that have been boxed up in your attic for years? These wreaths will give you that “WOW” factor when you tell your guests you made it yourself. Each wreath is one-of-a-kind and guaranteed to be a beautiful addition to your holiday décor. This craft can be easily completed in an afternoon, and is much less expensive than those found in the department store. So get out glue gun and get crafting! Materials 1 grapevine wreath (available at most craft stores) minimum diameter of 9 inches, up to 18 inches depending on the size wreath you want to make Glue gun and clear glue sticks (10-15) Christmas bulbs - approximately 40 for a 9-inch wreath, or 65 for an 18-inch wreath. Both plastic and glass work well, but I recommend plastic because glass bulbs break very easily Small Christmas bulbs (optional) – available at Dollarama and dept. stores at Christmas time A bow (optional) Pliers 10-12 pieces of wire cut to 5 inches long (wire is only needed if your bulbs don’t have wire hangers) 1. Start by wiring 10-12 bulbs to the wreath at various locations around the wreath (fig 1). They will wobble around, but that’s okay; we are going to glue them later in the project. If you are using bulbs with wire hangers, you can use your pliers to bend the hangers into a “U” shape with the bulb in the belly of the “U”(fig 2). If your bulbs have string loops, cut them off and bend your piece of wire into the “U” shape and string a bulb into each piece of wire. Then take one of the ends and feed it through a small portion of the grapevine wreath, bring the two wire ends together and tighten with pliers. Continue wiring bulbs around the

wreath until you have gone the entire way around. 2. Next, plug in your glue gun and let it heat up (when using a glue gun always remember to have a bowl of cool water nearby. If you get any hot glue on your hands while working, immediately put the area in the cool water to help stop the burning). While the gun is heating up, you can remove the wire hangers or strings from the rest of your bulbs as they will not be needed. Once the glue is hot, you can move onto step 3. 3. Begin by gluing down the wired on bulbs. Bulbs don’t glue well to the grapevine wreath, but if you put a decent amount of glue down, between that and the wire, they will stay in place. Each time you glue a bulb down, hold onto it for a few seconds (10-20) until the glue has cooled enough to hold. Continue until you have worked your way around the wreath. 4. We will now begin gluing the rest of bulbs. You will be gluing the bulbs to one another, not directly to the wreath. That is why we began by wiring some of the bulbs on; that way if the glue on those first bulbs doesn’t hold, the wire will keep them in place. Choose a location for your bulb next to a wired bulb. While holding the loose bulb in place, take the glue gun and glue along the seam where the two bulbs meet (fig.3). Hold onto the bulb until the glue has cooled. Continue adding bulbs by gluing them to the bulbs around them at the seams where they meet. It is a good idea to pick the wreath up and look at it after every few bulbs to see how it will look while on a door or wall. This

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way you can easily find any empty spaces you might not notice while it is laying flat. One you have attached all of your bulbs and let the glue harden, you can carefully turn wreath upside down and glue any seams you can easily reach from underneath to help ensure the bulbs are glued securely in place. If you have purchased small Christmas bulbs, you can now glue them on using the same method as for the large bulbs. These small bulbs can help fill in any small areas would like to fill (eg. areas where you can still see the wreath base through the bulbs). If you have chosen to add a bow to your wreath, pick up your wreath and decide where you would like to place the bow. If there is an area you aren’t particularly pleased with, this may be a good location for the bow as it will cover most of the wreath in the area. Once you have found the location for your bow, affix it by using a piece of wire to wrap around the wreath and tighten with pliers. Please be careful and try to attach by weaving your wire in UNDER the bulbs and attaching it directly to the grapevine wreath to avoid breaking or crushing. I have made two of these wreaths, one from all new materials that cost around $20 to make, the other from all secondhand materials purchased at yard sales this summer that cost a total of $1.50! These wreaths are for indoor use only. Glue from a hot glue gun doesn’t hold up well in cold temperatures, and if using bulbs they can very easily shatter in the cold.


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Christmas

Christmas Carols

A Very Merry Christmas

By Alice Tucker Summerville, Hants County

By Dan Dempsey Kentville, N.S.

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ne morning this song was on the radio and the words to this song touched my heart. I am passing it along to Yuletide Preparations. The name of song is “Christmas Song” Let it be Christmas everywhere Let heavenly music fill the air Let every heart sing Let every bell ring The story of hope and joy and peace And let it be Christmas everywhere Let heavenly music fill the air Let anger and fear and hate disappear Let there be love that lasts through the year. Sometimes Christmas can be such a lonely time of the year for a lot of people. I hope this song can be of some help.

s he was walking to work one day, John noticed someone on the street-corner looking almost like a homeless person. He had been going along this route for a week now and every time he passed this person, there was something strangely familiar about him. It was getting close to Christmas. John hoped the homeless-looking person would be well looked after. Soon it was Christmas; John was half awakened by a muffled “bump” on the roof. No! It couldn’t be. Maybe it was just the snow falling off. Then he thought: “Better get up, get the coffee going and turn the tree lights on. I’ll wake the rest of the family soon.” As he started down the stairway, John felt a beautiful warm aura. As he neared the bottom of the stairs, headed toward the living room, he saw a very warm glow and thought, “Did I leave the tree lights on?” Then he went into the living room. Standing there, as large as life, by the glowing Christmas tree was the jolly old gent himself, in a red suit, trimmed with white ermine, who said in a loud voice, “HO! HO! HO! Merry Christmas John; you have made many people very happy!” He thought to himself, “Must have been those charitable donations I made.” Then he staggered back into the nearest chair. Like a wisp of smoke, the big guy disappeared up the chimney! “Did that really happen?” He thought. Then John turned around. Standing in the living room doorway was his family and all were looking very wideeyed. CONTINUED ON NEXT PAGE

Christmas, 1950s Style ....................... 90

Fish Fillets and Our Christmas Baby ............................ 91

The Christmas I Will Always Remember .............................. 91

Christmas Away From Home ............ 90

Mr. Bishna’s Store ................................. 90

There are miracles out there ............. 88

Christmas Flowers ............................... 88

My Memories of Christmas Past ..... 90

Stranded on Christmas Eve ............... 88

Christmas in a bag ............................... 89

Soft voices and warm hearts ............ 91

Yuletide tears … of joy! ..................... 90

A Santa Parcel ....................................... 89

Christmas in the Dog House ............. 88


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child when I did, but did not believe in Saint Nick. That year, when I think about it now, has carried me through many things. Things like my sister’s kidney disorder and the rest of my family’s fears because of her illness. I remember that Christmas as though it truly was just yesterday. I remember coming down the stairs on that cold December morning in 1967 with butterflies floating in my tummy, holding my sister’s hand ever-sotight, but most of all I remember looking up to my big sister’s face and seeing nothing but true belief. I think at that time I learned, though I did not know it then, that to have belief is a truly wonderful and magical thing all of its own. Over the years I think I have tried to help keep my sister’s belief alive by doing things like one year when she was so very ill all her friends and family came together and put up a tree of angels just for her. Actually, she still receives angels today and the tree stands tall every year. I guess the moral of my story is that perhaps there are miracles out there and all we have to do is BELIEVE. I love you, sis.

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Christmas in the Dog House By Kelly Crowell Carleton, N.S.

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ne Christmas Eve, while my daughters and I were finishing last-minute wrapping, my husband, Chris, was planning to watch television in the den. First, however, he decided to put extra shavings in the dog pen as the temperature was expected to drop quite low overnight. Propping the door of the cage open with a stick, he crawled inside to get the shavings into the doghouse. The dog got excited and jumped around, knocking the stick out of place, causing the door to lock shut. After yelling for some time, Chris realized we would never hear him. Wearing only jeans and a T-shirt, he snuggled up to the dog for warmth. Meanwhile, the girls and I had spent at least an hour-and-a-half happily wrapping gifts, unaware of what had taken place in the dog pen. We were summoned to the door by a knock and found “Santa Claus” from our local fire department passing out bags of candy. As he left, he smiled and said, “Your husband wants you to come to the doghouse.” So I pulled on my boots and jacket, grumbling to myself the whole way there. I was amazed to see Chris in the dog pen, curled up with the dog, and even more amazed to find out he had been there for well over an hour! As we walked back to the house, I remarked, “Brrr! It’s awfully cold tonight!” Chris just looked at me and replied, “Do you think?” He says jokingly he has believed in Santa ever since!

for the centre and flour paste. The petals and leaves were cut, pasted and left to dry between the pages of a big, heavy book. Mom put the flowers together starting with a green stem, a centre, three small petals, five medium and then eight large ones. Sometimes she would make a larger flower into a wreath. The flower looked like a tulip and when she was ready to put the flowers into a box to be sold, she would unfold each petal and the flower would blossom into a beautiful Poinsettia. We sold these flowers in and around Yarmouth for 25 cents each; the wreaths for 50 cents. A few days before Christmas, we were all given some of the money to go down to the Royal Store to buy Christmas presents for each other.

Christmas Flowers By Eileen Watkins Yarmouth, N.S.

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n December, we would make and sell Christmas flowers. Dad would take wire out of old batteries, strip and straightened it to use for the stems. We would buy red, green and yellow crepe paper from R.H. Davis because theirs was the best in town. We cut out petals and leaves and used dried peas covered in yellow

There are miracles out there by Carla Larramore East Ferry, Digby County

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hristmas has for many years made me think of my sister Patsy, because of her faith and belief that there are miracles out there everywhere. I go back in time every year on December the 25th and remember the last year as a

Stranded on Christmas Eve By Elva Kelley Waterville, N.S.

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hristmas Eve, 1970, an old-fashioned winter storm in progress. I was a telephone operator and Christmas was a heavy calling time. It was important I get to work. It’s1 a.m. and my shift finished. I wanted to get home; it was my son’s First Christmas. My assistant manager said, “I’m going with you.” We were to meet our driver at the Cornwallis Inn. We shoveled, pushed, spun tires, but could not make it through the snow. Finally we gave up and booked a room at the Inn. On Christmas Day the snowing stopped, but what drifts. Many could not get to work so I was offered a day shift. That meant I would not have to work Christmas evening, which was a real treat. I got home via Acadian Lines Bus. The snowbanks were so high that when I thought it was time to signal to get off I was still about quarter-mile from home. It was a walk on a snowy White Christmas I will always remember. CONTINUED ON NEXT PAGE


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A Santa Parcel By Heather Alley Grafton, N.S.

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n May 1987 I moved to Toronto on a bet with a friend. The bet was who would go, and who would stay the longest. It only lasted one month and my friend left to return home to Nova Scotia. The job we were hired for was an RNA position at one of the west end Toronto hospitals. We both went up and I won the $20 bet, but was never paid for it. We started work at the hospital and I ended up working a lot of evening shifts and was not able to call home as the time change was one hour ahead of Nova Scotia and they were in bed by the time I came home from work. I worried my mother, but I tried to reassure her that when I didn’t call I was working evenings and was okay. Months went by and finally it was getting close to Christmas. This is my favourite time of the year. I am like a child at Christmas. I received a parcel pick-up notice around the end of November. Off I went to the post office thinking the parcel would just be a little thing and no problem to carry. Wrong it was not very heavy, but it was awkward to carry. When I got it home I was very excited to see what was inside. It was a Santa Sack filled with little gifts for each day of December up to Christmas Day. And on Christmas Day was an envelope.

The little gifts could be anything such as facecloth one day, bar of soap on another and also a few new Christmas tree ornaments. I still like to purchase a new one every year. It was so much fun to do this each day. The next year it was delivered to the hospital. It was now an office thing. Every morning a couple of friends would come by to see what that day’s gift would be. They kept asking me how I didn’t open all the gifts and rewrap them. I told them it would not be any fun then as I would know what I was getting. I like surprises. One of the years I was there I had a roommate and mum sent her a Santa Sack also. I was told I would get this until I was 40 years old, but by then I should know where Santa came from. It did not happen that way as I moved home at 39, which was in 2001. This ended the Surprise Santa Sock. Thanks, Mum (Sylvia Alley).

Christmas in a bag By Krista Morine New Minas

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couple years ago, I was working for a stand in the mall and one day my boss told my co-workers and me about a single mom that she knew couldn’t afford gifts for her kids. My boss said she was going to get some things to surprise her with and asked if we’d like to give some stuff too. That night my parents and I raided our house and came up with a garbage bag full of toys, clothes, decorations and even a Christmas loaf! The next day I came to my boss with this ‘Christmas in a Bag’ and I thought she might faint. I never did get to meet this single mom, but I bet she liked everything...except maybe a toy dinosaur that roared. Her kids probably drove her up the wall with that! CONTINUED ON NEXT PAGE

Richard Hurlburt MLA / Yarmouth

CONSTITUENCY OFFICE

Y3196332

Lovitt Plaza 368 Main St., Yarmouth B5A 1E9

As we celebrate the season, we say a prayer for peace and wish that everyone around the world will someday live in harmony.We hope that the holidays find you surrounded by family and friends.

HOURS OF OPERATION: Monday - Friday 9 am - 1 pm FOR ASSISTANCE OR INFORMATION: Phone (902) 742-8120 Fax (902) 742-8157 email: rhurlburt@ns.aliantzinc.ca


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Christmas Away From Home By Faye Halliday Granville Ferry, Annapolis Co., N.S.

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n December 2006 my husband, Kenneth, and I were invited to spend Christmas on Grand Manan Island, N.B., with our daughter Dianne, her husband Grafton and our two beautiful grandchildren, Lanaya and Carson. In our 40 years of marriage we had never spent Christmas away from home. I was very excited at first, but as Kenneth and I departed from the Princess of Acadia in Saint John, my feelings began to change. Oh, I was happy to see our daughter and family as they met us at the Saint John terminal, but I knew I was starting to get homesick. I think I was homesick even before I left home. We got to our daughter’s home the afternoon of Dec. 22nd. Things were okay until Christmas morning came. As we exchanged gifts, my thoughts were back in Nova Scotia. Christmas night, I didn’t get much sleep. The Grand Manan Ferry didn’t run on Boxing Day so I really felt worse. The following day I told Dianne I just had to go home to Nova Scotia. She knew how I was feeling so she called Grafton at work to come home. I don’t think he was too thrilled about driving all the way to N.S., but being the nice guy that he is, he didn’t argue. We left that afternoon about three or four p.m. to head for good old N.S. My homesickness left immediately. We arrived at my home about four am. Thursday mourning. Now I know what the true meaning of “There’s no place like home” really is. Everything worked out fine because we were blessed with our daughter and family, who stayed with us for the remainder of Christmas. This was a Christmas I will always treasure and remember. By the way, I think Kenneth was just as homesick as me.

My Memories of Christmas Past By Joan Carolyn Atwell Wolfville, N.S.

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hen I was a little girl, my sisters and brothers and me, all we got for Christmas was one gift. I remember I got a doll my father had brought home from

Germany. It had real teeth like our teeth, and real hair on her head. It was a walking doll, 36 inches tall. I thought she was the greatest gift a child could ever get. My brothers got plastic trucks and my sisters also got small walking dolls from Germany because dad was in the Black Watch, stationed at Camp Aldershot in Kentville. We didn’t get to see him very often. He was away a lot, but when he was home it was great. We all thought we were in heaven when Christmas came around. We made our own decorations for our tree; we could not afford to buy any. We made paper chains, bells made out of egg cartons covered in aluminum foil. We had no television; just an old radio hooked to a car battery. When I see all the toys and stuff kids get today I wonder why they are never satisfied with what they get. It’s not like us kids who got one toy and a little bit of candy, an orange and a candy cane. Our dinner consisted of a chicken, mashed potatoes and carrots all grown by my mother. And you know we were so happy and excited we could hardly sleep at night, waiting for Santa to come and visit our house to get his cookie and milk and leave presents for us all. This was and still is my favourite memory, because both of my parents are gone now and when you grow up, Christmas is never the same. You have to make your own all over again with your children, who are all grown up with children of their own.

Christmas, 1950s Style By John S. Nixon Kingston, N.S.

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remember the Christmases of the 1950s very well, and especially one that stands out in my mind. My brother Bernard and I went in the woods to cut down a very medium-size fir tree. We needed quite a large tree because our ceiling was around nine feet high. My mother had started in early October to prepare for Christmas, baking the donuts and a large assortment of baked goods. She kept them in a locked closet until Christmas. The snow outside on the ground added a touch of beauty to a wonderful time of year. Yes, Christmas-time was a time when we

would all come together in a large room with a large table filled with the smiles on the faces of 20 to 25 people as they enjoyed their meal. After the meal we gathered in the living room to sing Christmas carols and sit and watch the twinkling lights upon the beautiful fir tree. Christmas was indeed a blessed time of year, when joyous memories of the year were looked upon and talked about as we sat and talked away the afternoon and evening. As I look back over 50 years, I will never forget my Christmas memories of yester year.

Yuletide tears … of joy! By Annabelle Rafuse Liverpool, Queens County

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t the age of 13 my cousin Marion Johnson and me, Annabelle Veinot, worked for an apple factory in Middleton. The day before Christmas we headed for home by train. When we arrived in Liverpool Railway Station there was supposed to be a taxi there to meet us. He didn’t show up, so after waiting for a while we picked up our suitcases and started walking home. Almost home, Marion’s Dad was walking to meet us. He had no car. When he met us he told us our mothers were at home crying. When they saw us they were the two most loving moms anybody could have.

Mr. Bishna’s Store By Shirley Allen Yarmouth, N.S.

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t was the mid-1940. Every child was waiting for that famous man in the red suit, including me. Uncle Harry’s store next door to our house at 58 Main Street displayed goodies from his Yarmouth candy factory. Downstairs from the factory was the Bishna family store, also known as Dougie’s or Mr. Bishna’s. That Christmas their store window displayed a one-of-a-kind beautiful doll. Dressed in pine velvet, she had open and shut eyes and a captivating smile that displayed four front teeth. Like other little girls, I dreamt of waking to find her beneath my tree on Christmas morning. CONTINUED ON NEXT PAGE


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Soft voices and warm hearts

CONTINUED FROM PREVIOUS PAGE

By Mel Sanford Waterville, Kings Co.

My hopes were dashed when I discovered she was the only doll at the store and a ticket with her right name must be purchased. With two little girls, my mother would never agree to this. Grammie and Grampie Martinelli had taken into our family 17-year-old Johnnie. That Christmas morning, as I opened my gift from Johnnie, my eyes beheld that beautiful doll from Mr. Bishna’s store. Gillian was mine! Johnnie had won her! Of all the wonderful Christmases in my childhood, none ever marked the magic of Mr. Bishna’s store. I still have this favourite doll.

Fish Fillets and Our Christmas Baby By Elaine Jacquard Melbourne, NS

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ack in1969 we lived in a small one-bedroom apartment in Dartmouth, N.S. We were expecting our second child, due to be born Christmas Day. We already had a three-and-a-half-yearold son who was spending Christmas with my parents in Yarmouth while I was in the hospital. On Christmas Eve I decided I would thaw out the small chicken I had in the freezer and cook it for our Christmas dinner. It was a frozen clump of ice and frost and when I finally got it thawed out it wasn’t chicken at all, but fish fillets. My husband and I went to Green Gables and bought a chicken for our Christmas dinner. The next morning our baby daughter was born at 10 a.m. Needless to say, I didn’t cook a Christmas dinner. We had no gifts under our tree that year, but on Christmas Day we had the greatest gift anyone could receive: our precious baby girl, who will be 39 years old this Christmas.

(flashlight) as we were not allowed to switch on any lights in the hallway after dark. A man identified himself as the postman and mum let him in. He was a short, elderly gentleman and very bent over, but he struggled in with two large boxes, saying, “these just arrived and I knew you would need them for tomorrow.” Both parcels were addressed to my older sister Jean and were from two different penpals living in Vancouver, Canada. Inside there were many packages wrapped in new white tissue paper, adorned with coloured metallic stars and moons. What fun we all had as the paper was carefully removed exposing cans of salmon, fruit, bacon, Christmas cake, jam, butter, cookies, beans and, yes; each box held one pair of seamless nylons, the likes of which we had never seen before. It was certainly a special Christmas for us and one I shall never forget.

Four generations, a convoy of mini-vans and bright red homemade scarves. Our extended family has gone caroling now for about 30 years, but this is no ordinary trip with rehearsed versions of “Silent Night”. It consists of everyone (about 40 of us) piling into mini vans and going to the homes of seniors in our community, of dirt roads and big hearts. We crowd into living rooms, around wood fires in kitchens or outside bedroom windows; wherever is convenient for those who often lack the ability to leave their homes. We sing a few songs out of tune and wish all a Merry Christmas. The fact they request more even after we sing two verses of “Frosty the Snowman” does not convey their appreciation of our visit to the extent that the smiles on their faces do. As young children we simply love singing “Jingle Bells” all afternoon long. However, as the years go by, we gain an appreciation for this tradition as we learn to value the glow on the faces of those whose hearts we have warmed that Christmas season. This truly is a gift to the giver.

LOVE SEATS

The Christmas I Will Always Remember

QUEEN SLEEPERS

By Margaret Wright

WING BACK CHAIRS

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t was the Christmas of 1942 – a bleak time in England. I was 12 and lived with my parents and two sisters in a small village about 20 miles N.W. of London. At about 5 p.m. on Christmas Eve, there was a knock at the front door and my mother went to answer it carrying her trusty torch

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Shelburne Furniture & Appliance Ltd. Water Street, Shelburne

(902) 875-3173

y3249953


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Students of the Hantsport School Elementary Choir sing in front of Town Hall at the annual Christmas Party. Submitted

Enjoy a traditional,

small-town holiday

By Christy Marsters Transcontinental Media

the mood for the holiday season.” It’s a chance for the children to see St. Nick; for local choir groups and students to sing; for local businesses to be antsport is ready for yet another traditional displayed; and for the townspeople to do some socializing, small-town holiday season with singing, shop- Caldwell said. “Many of the stores have special draws, speping and a series of other events planned for the cial pricing and free samples.” Also, Princess Hantsport and her attendant are always on month of November. With the Hantsport Home Hardware Ladies’ Shopping hand to light the town tree during the official tree-lighting ceremony in Hantsport and Night Nov. 17, the Hantsport Mayor Wayne Folker always Christmas Open Night Nov. offers a few words in support of 27, the Biggest Little Craft Fair the initiative, Caldwell said. Nov. 29 and the Seniors’ “It really is a fun night,” she Shopping Spree to Halifax says. “Many people are Nov. 29, there will be lots for involved in a variety of ways people to do. and have been doing this for Beth Caldwell, with the many years – there is a comHantsport and Area Business mitment to this little town. We Association, said the second are proud of our little commuladies’ shopping night in nity.” Hantsport should kick off the Folker said this is simply Christmas season for the early shoppers. Noah Pyke sits with Santa and Mrs. Claus at the another occasion for the comThen the Hantsport Legion in Hantsport during the annual Christmas munity to come together. “It’s all about friendship,” he said, Christmas Open Night should Party. Submitted “and Christmas is a good time bring out the real spirit of the season. It’s an event that has gone on within the town for to show that.” It’s mainly for the children, but everyone takes part to many (over 20) years, Caldwell said. “The agenda for the night has changed somewhat over the years, but the major share in the festivity, Folker added. “We hope everyone has focus is still getting the local citizens out and about and in a chance to come out again this year and have a good time.”

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Kids’ Section Christmas

Sterling Belliveau Constituency Offices: Barrington - 637-3200 Fax - 637-3530

Shelburne - 875-9090 Toll Free - 1-800-753-7696

mlashelburne@eastlink.ca

www.sterlingbelliveau.ca

y3234322

MLA Shelburne County


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Mazes

Answers below

Answers


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Christmas Crossword

CLUES ACROSS 1. Where Santa enters 4. Awe-inspiring 5. Evergreen 8. To wave down CLUES DOWN 1. Santa’s reindeer 2. Another name for Santa 3. Sign of the season 6. Christmas color 7. Santa’s helper

Answers Down 1. Comet 2. Nick 3. Yule log 6. Red 7. Elf Across 1. Chimney 4. Magical 5. Tree 8. Flag

Pants the ultimate Christmas present for a kid By Tina Comeau Transcontinental Media

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must be dreaming. Imagine a three-yearold kid who tears the wrapping paper off of a Christmas present, dives into the box, and instead of finding the latest, coolest, most overly-priced toy, pulls out a pair of pants. “Wow! New pants!” he exclaims, and immediately takes off his pajama pants and pulls on his new blue corduroys. Do kids really do this? My son Justin has. He has never been one to shake or squish a present and toss it aside because he knew it was “just clothes,” unlike his older brother. In fact, he has actually disappeared during Christmas mornings in the middle of opening presents. “Where are you?” I’ve yelled out. “I’m in my room hanging up my new clothes,” he’s shouted back. He’s six now. Just out of curiosity, as I was

writing this, I asked him what he wanted for Christmas this year. He said he wanted a PlayStation, his own computer and a dog. I asked him if he wanted new clothes and without hesitation he said, “Yup.” Well, at least he’ll be getting one of the things on that list. KIDS BRING EXCITEMENT TO THE SEASON

This year will be my 15th Christmas in our house. They started out pretty boring back in the day when it was just my husband and I. Seriously, when he got a new pair of jeans from his parents the last words out of his mouth were, “Wow! New pants!” And how excited can a man get watching his wife open a present containing a set of mixing bowls? “Wow! New mixing bowls!” As if. When the kids came along the excitement

built up again. Now instead of just socks, underwear, a blender and a cordless drill under the tree, there are toys. You know, those toys that your kids are eagerly, desperately, impatiently, excitedly waiting to try out. The ones they’re practically clawing the skin off of your arms to get at, amid cries of “open it, open it!” The toys that are sealed in plastic so durable that a toy you started opening in Christmas 2003 you finally got out of the packaging two weeks before Christmas 2005. The toys that have “some assembly required,” which basically means the only thing you don’t have to put together is the box they came in. The toys that require eight C batteries, but all you’ve got in the house are six D batteries and two AAs that you stole out of the television remote. What a nightmare. That’s why the pants are such a great gift.


3229074

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(902) 538-1106 3232409

Come in today and check out our selection. We have everything to compliment your family dinner or special event this holiday season.

3232392

From the Merchants and Services of Berwick

3232403

Government Inspected Quality Pork & Local Beef

Local Crafts & Retail Giftware

4358 Highway 1 Berwick, NS B0P 1E0 Ph: 538-1304

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Hidden Gardens B&B & Therapeutic Massage

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Come in and check out all of our holiday treats, desserts and party foods. Gourmet cakes now available.

Therapeutic Massage and Repetitive Strain Injuries Relaxation Massage / Hot Stones Massage / Prenatal Massage Monday – Friday 10:00 a.m. – 6:00 p.m. Saturday 9:00 a.m. – 3:00 p.m. Competitive Rates / Insurance Billings 274 Main Street, Berwick (902)538-0813 Kate Cyr, R.M.T. & Angela Parsons, R.M.T.

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Kelly Pearl

538-5561

902-

Artistic Director (902) 538-7300 185 Commercial St. Berwick

dancing is for everyone..... lead with your heart and your feet will follow

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your link to dance GEAR, INSTRUCTION and more!

swagmans@eastlink.ca

Massage Therapy

GET SIDETRACKED THIS HOLIDAY SEASON

227 Commercial St., Berwick, NS

538-8561

167 Commercial St., Berwick

902-538-8702

Swedish Massage, Deep Tissue, Trigger Point, La Stone Therapy, Aromatherapy Book your appointment today

3250737

Featuring Saturday & Sunday Brunch Child’s menu and take out available. Fully licensed. (902)

Valley Lawyers Waterbury Newton ~ Annapolis www.wnns.ca

Kor ner Fl Kozy & Gift Shop owers “FLOWERS WITH FLAIR”

Tama MacTavish

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Poinsettia’s in all sizes available. Order today!

Owner & Designer

227 Commercial St., Box 142 Berwick, Nova Scotia B0P 1E0

902-538-8600

BERWICK

4432 Hwy#1 Berwick

English & Western Tack & Apparel Pet Supplies

At Waterbury Newton, understanding our client’s needs and expectations is important.

• In providing legal services, the competence and caring of our lawyers and support staff to the needs of our clients comes first

• We strive to be cost efficient and competitive, but not at the expense of quality of service

469 Main Street Kentville, NS Tel: 678-3257 Fax: 678-7727 info@wnns.ca

188 Commercial Street Berwick, NS Tel: 538-3168 Fax: 538-8680 reception@wnns.ca

Waterbury Newton continues to grow to meet our client’s needs.

&

Open 24 Hours for your convenience 174 Commercial Street Berwick 538-7122

COLDBROOK

Fast Friendly Service 7203 Highway #1 Coldbrook 678-3223

SERVING YOUR BUSY HOLIDAY NEEDS WITH GROCERIES, PARTY SNACKS, BATTERIES AND MORE.

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Visit us and celebrate the season with our Berwick Merchants

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Hours: Sun-Mon: 1-5 Tue-Thurs: 10-5 Fri - Sat: 10-5:30

Telephone: (902)538-8616/4016

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Berwick Recreation Department “Serving all of Your Recreation and Leisure Needs” Check out our website... www.berwicknovascotia.com Nov. 28 - Tree Lighting Ceremony Nov. 29 - Santa Claus Parade starts at 6:30pm Nov. 30 - Hay and Wagon Rides

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SANDRA’S COUNTRY TREASURES

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“Check out our fruit, veggie, and deli trays perfect for your holiday party.”

6

936

322


Yarmouth Mall your Home for the Holidays!

37 STORES & SERVICES

www.yarmouthmall.ca

Y3181526

Mall Hours Mon. - Sat., 9:30 - 9:00 Sun., 12 - 5 Exceptions

Yuletide Preparations 2008  
Yuletide Preparations 2008  

A magazine that details Yuletide recipes, traditions and reminiscene throughout Southwestern Nova Scotia.

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