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Holiday Favourites 2012

Chronicle Guide 

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Your community’s favourite holiday recipes for 2012.

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e Holiday Recip Favourites

3ANTA THISWILLDOJUST½NE

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R0011736390


e Holiday Recip Favourites Festive Cream Cheese Pinecone

Christmas Bites

1 250 gr package cream cheese 1 can salmon or tuna (as desired) 1 lb. roasted almonds Drain liquid from salmon or tuna and discard. Add the salmon or tuna to the cream cheese and mix until well blended. Parsley flakes, celery flakes, onion powder, garlic powder or other spices can be added as desired. Shape the mixture into a ball and elongate one side to form the shape of a pinecone. Starting at the elongated end press almonds into the cheese, row by row, overlapping each new row to look like the scales of a pinecone. When completed press fresh spruce greenery and a colourful ribbon into the large end of the cone. Present the pinecone on a festive plate surrounded by crackers or other festive setting.

These are easy to make, keep well, and make excellent gifts at Christmas. Cover large cookie tray with wax paper. 1 1/3 cups semi-sweet chocolate ( 9 squares), chopped 6 tbsp butter, at room temperature 1 cup almonds, toasted and chopped ¼ cup candied ginger, chopped coarsely ½ cup dried cranberries ¼ cup candied pineapple, chopped Microwave butter and chocolate together for 1 minute, stirring after 30 seconds. Remove from heat and stir until smooth. Combine remaining ingredients, add to chocolate and stir well. Drop by tablespoons onto wax paper covered tray. Cool in refrigerator to harden. Store in refrigerator. Makes 30 bites.

Submitted by Ann Warbick, Osgoode

Artichoke Squares These are one of my favourite appetizers. They cut neatly into squares and are good for taking along to a party. They should be made at least several hours or up to a day before serving. 1 (398 ml) tin artichoke hearts, drained and sliced into small pieces about the size of a finger nail 6 saltine-type crackers (salted or unsalted tops), crushed with a rolling pin 3 eggs, beaten with a whisk ¾ lb. cheddar cheese (old or medium), grated (optional) 1 (57 ml) jar of sliced red pimentos drained and squeezed gently in paper towels to get most of the moisture out of them Mix all ingredients together well with a fork. Press the mixture evenly into an ungreased glass 8” X 8” or 9” X 9” baking dish. Bake for 1 hour at 300 degrees F. Cool, and then refrigerate until cold. Cut into 1½ inch squares. To serve, arrange squares on a plate. To make them look festive, you may decorate each square with a small bit of fresh red and/or green pepper after baking.

Submitted by Barbara Burns, Ottawa

Grandma’s Caramel Corn 1 cup of butter 2 cups packed brown sugar 1/2 cup corn syrup 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla 6 quartz popped popcorn (about 24 cups) 1. Melt butter 2. Stir in brown sugar, corn syrup and salt - stir constantly mixing well until it comes to a full boil. 3. When at full boil leave for 5 mins. without stirring (make sure you don’t go over the 5 mins., if it cooks for too long the carmel will go fudgy). 4. Remove from heat and stir in baking soda and vanilla. 5. Pour over popped popcorn mixing well. 6. Baked the popcorn in a shallow baking dish for 1 hour at 250F - stirring every 15 minutes. 7. Remove from oven and cool. Grandma's hint - increase the carmel mixture by 1/3 Submitted by Jenny Benoit

R0011740216 HR2012

Submitted by Lorraine Swain

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480 Brigitta Street (Kanata South) 613-595-1116 Holiday Favourites 2012 11


e Holiday Recip Favourites

For all your Holiday Sewing Needs and sew much more! McCall’s 5903 McCall’s 6049

VISIT US AT THE FOLLOWING PARTICIPATING OTTAWA VALLEY FABRICLAND LOCATIONS: KANATA: Castledean Plaza NEPEAN: 1460 Merivale Rd. OTTAWA: 1440 Walkley Rd. OTTAWA: Shoppers’ City East ORLEANS: 2834 St.Joseph Bl. PEMBROKE: 183 Albert St. BROCKVILLE: NEW! Brockville Centre CORNWALL: NEW! Eastcourt Mall, 1380 2nd Ave. E. Follow us on

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R0011736365

Simplicity 2545


e Holiday Recip Favourites Cucumber Relish 11 qt cucumber [about 10 or 11 large green & couple of ripe]. Peel and take out seeds. Leave some green on 2 or 3 for colour. Put through chopper 1 qt small onions 2 heads celery 2 red peppers 2 green peppers 1 cauliflower [small pieces soak in salty water and add at last] Cover with brine - ½ cup coarse salt & 1 qt boiling water Let stand overnight. Drain well in morning & rinse with cold water. Add ½ gal vinegar, 9 cups white sugar, 2 tbsp turmeric, 4 tbsp mustard seed to sauce and boil for ½ hour. Keep stirring well. Mix in bowl, 1 ½ cup flour, 4 tbsp dry mustard. Mix with vinegar to the sauce. Peel through sive into pickle. Cook & stir well for 15 – 30 minutes. Bottle Submitted by Mrs Howard Robbins, Arnprior

A Dish of Pickled Beets from Grandmother's at Christmas 9 beets 1 ½ cup vinegar ½ cup water 3 tsp pickle spice 1 cup white sugar 1 cup brown sugar Boil and add to jars. Delicious

Soups & Salads Butternut Soup 2 onions chopped (brown spanish ones, medium to large) 45ml butter (3tbsp) 500ml butternut squash, peeled and diced. 1 Granny Smith apple peeled and chopped 45ml cake flour/all purpose flour 1 tsp medium curry powder (5ml) 2.5 ml tumeric pinch of nutmeg (go very easy on this one) 750ml (3 cups) chicken stock 375ml milk grated rind (none of the white stuff) and juice of an orange salt and pepper to taste pinch of sugar cream for garnish and some watercress. Sauté onions in butter until soft. Add butternut and apple, sauté to absorb the butter (+3 minutes), stirring now and again. Blend in flour, curry powder, tumeric and nutmeg. Add stock, milk, orange rind and juice. Simmer slowly for 15 – 20 minutes. Liquidize in food processor (if you want a smooth soup, pour through a sieve) otherwise serve as is after tasting and adding black pepper and salt to taste. Add the sugar. Stir. Serve hot with a swirl of cream and a bit of watercress. It can also be served cold. Can be refrigerated overnight and warmed up the next day. Submitted by Brett Zeihl

Submitted by Joan Cheese, Brockville

Pizza Soup

Shrimp Salsa 2 cups cooked peeled shrimp, diced fine 4 tomatoes, diced fine 3 tablespoons jalapenos, diced fine 3 tablespoons minced fresh cilantro 2 limes, juice of ½ teaspoon salt Combine onions, tomatoes, salt & lime juice in a stainless steel (non-reactive) bowl. Let sit 5 minutes. Combine remaining ingredients in large bowl. Refrigerate for 1 hour to let flavors combine. Serve with nacho chips or crusty bread. Submitted by Shannon Fraser, Renfrew

It's easy to make and tastes just like pizza. Here is the easy recipe which can be changed or modified to satisfy the kids. ½ pound of pizza pepperoni 1 small onion ¼ green pepper 5 white mushrooms 2 cans of beef broth small can of tomato paste teaspoon of margarine 2 cups of mozzarella cheese dash of oregano

RECI.R0011767758

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Holiday Favourites 2012 13


e Holiday Recip Favourites Simply dice ingredients and put in frying pan with a teaspoon of margarine. Cook until the veggies are tender. Remove from heat and put into a sauce pan Add two cans of beef broth, 1 Small can of tomato paste, a dash of oregano. Let simmer for 20 minutes. Grate 2 cups of mozzarella cheese while waiting.Ladle a couple of scoops of the soup into a large bowl and sprinkle with the mozzarella cheese. The cheese melts nicely into the soup and the kids will gobble it up! Submitted by Paul Adamek, Renfrew

Pumpkin/Squash Soup Good up to six or at our house three 1 large onion finely chopped 2 oz/50 g butter 1 celery stalk finely chopped 1.5 lb/700g pumpkin/squash seeded & chopped up (can leave the skin on) 1 large carrot finely chopped 3 pt/l.7 L stock (whatever you have - veg, chicken, beef) 2 oz/50 g bacon chopped 1 garlic clove crushed salt & pepper to taste 6 oz/175g long grain rice 3 tbsp/45ml parmesan cheese Melt the butter in a pan; add the bacon, onion, celery, carrot - fry about 5 min - just starting to tender - be sure to stir. Add squash to pan - fry, stir at least another 5 min. Add stock, garlic, seasoning - bring to boil - simmer at least 10 min. Add washed rice - boil about 15-20 min 'til rice cooked. Stir in cheese. Submitted by Carol Ross

Broccoli Salad 2 bunches of chopped broccoli 1/2 cup chopped Spanish onion 1/2 cup bacon, chopped, cooked and drained 1 cup raisins 1 cup sunflower seeds Mix all ingredients in large bowl. Dressing: 1 cup mayonnaise 1/4 to 1/2 cup sugar 2 tablespoons lemon juice Mix together and pour over salad and serve.

Wild Rice Crunchy Salad 1 cup (250 ml) wild rice 1/3 cup (75 ml) canola oil 3 tbsp (45ml) vinegar 1 tbsp (15ml) liquid honey 2 tsp (10ml) Dijon mustard 1/4 tsp (1 ml) salt 1/4 cup (50ml) minced shallots or red onions 1 large apple (Empire or Royal Gala) diced 1 1/2 cups (375 ml) celery, thinly sliced and diced 1/4 cup (50ml) dried cranberries 1/4 cup (50ml) roasted, salted sunflower seeds In a saucepan of boiling salted water, cover and cook rice until tender and most of the rice is split, 30-45 minutes. Drain and let cool. In a large bowl whisk oil, vinegar, honey, mustard and salt; stir in shallots and let stand 5 minutes. Fold in rice, apple, celery, cranberries and sunflower seeds, tossing to coat. Refrigerate and serve cool. Submitted by Jeff Stone

Greek Salad 1 orange sweet pepper 1 yellow sweet pepper 1 red sweet pepper 1 green pepper (optional) 1/2 medium red onion 1 pint cherry tomatoes 1/2 can pitted black olives, drained 1/2 cut crumbled feta cheese Kraft Greek salad dressing Chop peppers in half. Remove seeds. Cut into inch-sized pieces. Slice red onion finely. Mix peppers, onion, and cherry tomatoes. Add feta cheese and mix. Add dressing to taste and mix well. (Without dressing and cheese, keeps well in the fridge for a week). Submitted by Janet McGuire

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R0011740268

Submitted by Christine Watson

14 Holiday Favourites 2012


e Holiday Recip Favourites Corn, Black Bean & Avocado Salad *this salad is perfect for a side dish salad or as a salsa for whole-grain corn chips* In a large bowl, lightly stir together: 1 can (15oz) drained and rinsed black beans 1 1/2 cups fresh, cooked (or frozen thawed) sweet corn kernels 1 2/3 cups diced red tomato 3/4 cup finely chopped green onion (both green and white parts) 3/4 diced ripe yet firm avocado 3 tablespoons chopped cilantro 1/2 very finely minced jalapeno pepper (optional) In a small bowl, whisk together: 1/2 cup lime juice 1 tbsp lime zest 1 tbsp extra virgin olive oil 1 very large minced garlic clove 1 tsp ground cumin 1/4 tsp salt Pour over salad mixture and toss lightly to coat all pieces. Chill several hours before serving to allow flavors to meld. Makes about 4 1/2 cups total (about 9 servings) Nutritional information per 1/2 cup 112 calories 16g carbs 4 g fat (0.5 saturated) 495 IU vitamin A 15mg vitamin C 1.3mg iron 32mg calcium 130mg sodium 5g fibre Submitted by Michelle Link, Stittsville

Quinoa Salad Recipe 2 cups of red or black or white quinoa 4 cups of water extra firm tofu (cut into cubes and fried in garlic oil) feta 1 of each: red pepper, yellow pepper and orange pepper cut into small cubes 2 celery stocks cut on the diagonal

Happy Holidays To You And Yours

Grape tomatoes cut in halves 1 whole cucumber cut into cubes Dressing: ½ cup of olive oil 2 to 3 tbsp of red wine vinegar 1 whole lemon 2 garlic ½ tsp of salt Pepper to taste In a medium pot pour quinoa and water. Bring to boil with the lid on then reduce to minimum. Cook for about 7 to 10 minutes until water has evaporated. Let cool when done. Meanwhile cook tofu for 7 minutes on medium, flipping occasionally. Let cool. Put all ingredients in a large bowl and pour dressing on top. Mix well. Submitted by Wendy Shaughnessy

Snow Pea & Red Pepper Salad Serves 12-14 1 ½ lbs. snow peas 1 lb. mushrooms 2 small red peppers 1/3 cup sesame seeds 2 large garlic cloves. minced or grated 3 tbsp. white wine vinegar 3 tbsp. lemon juice 1 tbsp. sugar 1 tsp. salt 1 cup olive oil, salad oil or ½ cup of each freshly ground pepper Remove tops and string from snow peas. Blanch for 2 minutes until bright green and pliable. Drain and cool under cold water. Dry on paper towels. Wash and slice mushrooms. Seed peppers and cut into 1/2 inch squares. Toast sesame seeds, in medium hot skillet, for 2 minutes or until lightly browned. Using a food processor or whisk, combine garlic, vinegar, lemon juice, sugar and salt. While processing, slowly add oil. In salad bowl, toss snow peas, mushrooms and red peppers. Just before serving, add dressing and sesame seeds and ground pepper to taste. Toss well. Submitted by Janet Parcher Cherry

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e Holiday Recip Favourites Assorted Greens with Pomegranate Seeds

Three Tier Jellied Salad

This simple festive coloured salad is ideal for this time of the year. It is light, fresh, and crisp, and is a complimentary beginning to a Christmas feast. Place lettuce in bowl and toss with dressing. Add the sliced fruit and pomegranate seeds and sprinkle with fresh shaved parmesan cheese. Dressing 2 tablespoons white wine vinegar 2 tablespoons olive oil 2 tablespoons honey Wisk well. Assorted greens 2 Sliced pears or Gala apples Pomegranate seeds Fresh shaved parmesan cheese to taste

1 small pkg lime jello 1 (19 oz) can crushed pineapple 1 small pkg lemon jello 1 large container Cool Whip 4 oz cream cheese 1 small pkg saspberry Jello No not use No Name Jelloâ&#x20AC;&#x2122;s Dissolve lime Jello in 1 cup boiling water and ž cup cold water. Drain juice from pineapple (reserve). When lime jello is partially set, add drained pineapple. Let set. In another bowl, set 1 lemon jello with ½ cup boiling water and 1 cup pineapple juice. When partially set, whip up. In another bowl, mix cool whip and cream cheese and then beat together with whipped jello. Pour over green layer. When lemon layer is set, mix raspberry jello as per package. Cool. Pour over lemon layer and let set.

Submitted by Kathryn Hay, Caress Electrolysis Ltd.

Submitted by Sandra Graham, Woodlawn.

Kraut and Wiener Salad

Pink Fluffy Salad/Fruit Dip 1 can crushed pineapple (600 mL) 1 large container cottage cheese (regular) (500 g) 1 large Cool Whip (regular) 1 pkg strawberry jello (just the powder) Drain pineapple through a sieve, discard juice. Drain cottage cheese through a sieve, discard liquid. Mix drained pineapple, cottage cheese, jello powder and Cool Whip in large bowl until everything turns pink! Refrigerate over night and enjoy as a fruit dip or on its own!

2 cups cooked wieners, cut in 1â&#x20AC;? slices 2 cups cooked macaroni (3/4 cups uncooked) 1 14 oz can Sauerkraut, well drained 2 tbsp brown sugar 1 small onion In a large bowl, combine all ingredients, mix well and chill before serving Serve on lettuce, if desired garnish with green peppers & tomato wedges. Makes 4-5 servings



Submitted by Bonnie Mask, Renfrew

Submitted by Irene Zimmerling, Cobden

  Pepsi Cold Salad 

Potato Salad

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4 cups water  2 small pkg cherry jello  

1 16 ounce package frozen French fries 1 small pkg lime jello  1 ½ teaspoon salt 1 large can crushed pineapple  

4 hard cooked eggs â&#x20AC;&#x201C; chopped 2 ½ cups Pepsi ½ cup sliced radishes ½ cup chopped nuts ½ cup diced celery          Mix together cherry jello, lime jello and crushed pineapple. Put on    stove and 2 tablespoons sliced green onions cook until boiling. Take off stove and add pepsi and nuts to mixture.   Stir in pan         2 tablespoons snipped parsley well. Pour in bowl and refrigerate. 1 cup mayonnaise or salad dressing 1 tablespoon vinegar Submitted by Mabel Graham, Woodlawn Pour water in large saucepan, bring to full rolling boil. Carefully drop frozen

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e Holiday Recip Favourites potatoes into water. Remove from heat immediately; cover and let stand 4 – 5 minutes. Drain potatoes at once; spread on paper toweling. Cut up any large pieces. Sprinkle potatoes with salt; cool. Blend together remaining ingredients. Add potatoes and toss mixture gently. Chill and garnish with parsley and radish rosettes, if desired. Makes 8 servings. Submitted by Louise MacDonald, Carp

Creamy Potato Salad 6 medium potatoes 1 small onion, finely chopped 1 cup celery, chopped 1 teaspoon salt 6 hard cooked eggs, diced 2 eggs, beaten ½ cup white sugar 1 teaspoon cornstarch salt to taste ½ cup vinegar 1 [5 ounce] can evaporated milk 1 teaspoon prepared yellow mustard ¼ cup butter 1 cup mayonnaise Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with onion, celery, 1 teaspoon of salt, and hard cooked eggs. While the potatoes are cooking whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in the butter. Refrigerate until cool, and then stir in the mayonnaise. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavour.

Cedar Planked Maple Trout Combine 1/4 cup of cooking oil, juice of half a lemon and 1/3 cup of maple syrup. Marinate large fillet of Rainbow Trout or Salmon. Meanwhile, soak large cedar plank in water for 4 hours. Drain plank and place fish on it, skin side down. Sprinkle salt and grind pepper over it generously. Shake dried dill over it, at least 3/4 teaspoon. Slice an onion into wafer thin pieces and lay over top. Place plank on preheated bbq. Close lid and cook until flakes when prodded with fork. BBQ should be on medium-low, so that it cooks a little more slowly. The idea is for the smoke from the smoldering cedar to infuse the meat. Keep close by with a spray bottle of water in case your plank catches fire. Sprinkle with capers and serve. Submitted by Jane Stratton

Mom's Traditional Red Cabbage Recipe A turkey dinner in our home is not complete without Mom's Red Cabbage. Shred cabbage. Melt approx. 2 tbsp. lard in large pot. Add red cabbage, 1 tbsp. vinegar. Add approx. 1 tsp. salt, 3 whole cloves, one chopped and peeled apple and one chopped onion. Mix ingredients until evenly coated and sauté for a few minutes. Add enough water to cover approx. one quarter of cabbage in pot. Simmer until tender. Add a tsp. of flour to small amount of water - add to cabbage in pot to thicken. Flavor with approx. 1 tbsp. lemon juice and 1 tsp. sugar. Red cabbage is even better reheated and therefore can be made a day in advance of serving. Do not eat the cloves.... remove them as you find them when serving. Submitted by Monica Saunders, Richmond

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Submitted by Debbie Sell, Orleans

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Holiday Favourites 2012 17


3

e Holiday Recip Favourites

River Ward City Councillor Conseillère, quartier Rivière

I have fond memories of my parents serving this savoury cheese ball on special occasions when we were growing up. The recipe was passed down and is now an entertaining staple in our home - especially when my husband, Paul, and I host our annual Superbowl Party. I hope that you and your family will enjoy it as much as we do.

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Maria McRae

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River Ward City Councillor

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Tel./TĂŠl.: 613-580-2486 Maria.McRae@ottawa.ca MariaMcRae.ca

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@CouncillorMcRae

Enjoy! If you have any leftovers, it tastes great the next day.

18 Holiday Favourites 2012


e Holiday Recip Favourites Vegetarian Black Bean Chili

Santa-fe Chicken Chili

1 tbs. (15 ml) vegetable oil 2 cloves garlic, minced 1 onion, chopped 1 large carrot, chopped 1 jalapeno pepper, seeded and minced 1 sweet green pepper, chopped 3 large Ontario tomatoes, chopped (about 3 cups/750 ml) 2 cans (19 oz/540 ml each) black beans, drained and rinsed 1 Tbs. (15 ml) chili powder 1 tsp (5 ml) ground cumin 1 tsp. (5 ml) crumbled dried rosemary 1 tsp, (5 ml) salt In a large saucepan, heat oil over medium heat; cook garlic, onion, carrot, jalapeno and green pepper, stirring often, for 5 minutes or until softened. Stir in Ontario tomatoes, beans, chili powder, cumin, and rosemary; bring to a boil. Reduce heat; simmer for 20 minutes. Season with salt.

This is a great recipe to use leftover Thanksgiving turkey (especially the white meat that my family usually doesn't eat)! Thanks! You can easily make this recipe in your favorite slow cooker or Crock Pot , following manufacturer's instructions for chili or soup using cooked (canned) beans. Add the cooked chicken and lime juice near the end of cooking time, to keep it tender and fresh tasting. Vegans take note: make this vegan with your favorite veggie "sausage" or crumbled "burger" instead of chicken. 1 tablespoon extra virgin olive oil 1 medium sweet onion, diced 4 cloves garlic, minced 1/2-1 teaspoon ground cumin, to taste 1/4-1 teaspoon ground cayenne or chipotle pepper, to taste 1 sweet potato, peeled, diced 2 15-oz. cans pinto or white beans, rinsed, drained 1 28-oz. can Muir Glen organic fire roasted tomatoes, with juice 8-oz. (1 cup) chopped roasted green chilies- mild or hot 2 cups chicken broth, more if needed 1 tablespoon balsamic or apple cider vinegar A small drizzle of agave or honey 2 heaping cups cooked chicken pieces- hand torn looks nice Juice of 1 lime, or to taste Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute. Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all. Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice. Taste test and adjust the seasonings - more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors. Warm through and serve when you are ready. If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.Serve with a wedge of lime.

Submitted by Lyn Presley

Christmas Breakfast: Stuffed French Toast Strata Make it the night before and just stick it in the oven in the morning! Also, it can be made egg-free: just add a little more milk instead of the eggs. 1 pound of French bread 8 ounce package of cream cheese, cubed 8 eggs 2 ½ cups milk 6 tbsp butter, melted Ÿ cup maple syrup 1 tsp cinnamon Cut French bread loaf into cubes (about 12 cups of bread cubes). Grease a 13x9 inch baking pan. In the prepared pan place half the bread cubes. op with cream cheese cubes and then remaining bread cubes. With a blender or mixing bowl with rotary beater, mix together the eggs, milk, melted butter, maple syrup and cinnamon until well combined. Pour egg mixture evenly over bread and cheese cubes. Using a spatula, lightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap and bake in 325 degree oven for 40-45 minutes or until the center appears to be set and the eggs are golden. Let stand 10 minutes. Makes 6-8 servings.

Submitted by Betty Hillier

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Holiday Favourites 2012 19


e Holiday Recip Favourites Quick and Easy Sausage and Pasta Casserole 1 can garlic and oil tomato recipe starter 4 smoked cheddar sausages already cooked 1 broccoli (stems removed) 2 cups cooked spiral pasta 250 grams shredded marble cheese Cut broccoli heads into bite size pieces - steam for 5 minutes until tender. Cut sausages into bite size pieces. Mix all ingredients and pour into casserole dish. Heat in 400 degree oven for approx. 20 minutes. Submitted by Eva Schneider, Richmond

Turkey Dressing 1 loaf of Turkey-time or Sunshine Bread (a pre-spiced stuffing loaf ) ¼ cup onions (chopped) ¼ cup raisins (fresh ) 1/8 cup or to taste savory (fresh if available - remove stems)

sausage meat (found in frozen counters near turkeys at grocery store or, use 10 sausage links by removing the casings and pushing out the sausage meat) ½ cup and ¼ cup unsalted butter (melted) 2 cups turkey broth Prepare A Day Ahead: Break up the turkey loaf into small bite-size pieces and place in a very large bowl. Add chopped onions, whole raisins, savory and mix well. In a frying pan, fry the sausage meat until well cooked and is starting to turn brown. Add cooked sausage meat and drippings to the bowl and mix well. Melt ½ cup of unsalted butter and pour into dressing mix and stir well. Cover and refrigerate overnight. Turkey Dinner Day: Stuff turkey, or place a couple of tablespoons of the stuffing in the turkey for flavor, and prepare the rest of the dressing in a deep sided electric frying pan. Select low heat. Add ¼ cup of unsalted butter to the frying pan, and add stuffing mixture and cover. Stir often and add turkey broth to keep moist. Within an hour, the stuffing will begin to brown and it can be kept on low heat (continue to stir often) and add more both as necessary. Cooked dressing can be covered in a bowl and warmed up in the microwave just before the meal. Submitted by Gerrylyn Chambers, Nepean

The Healthy Choice. For You. For Life.

Gluten Free Cardamom Shortbread Ingredients 1 cup unsalted butter, softened 1 1/2 cups icing sugar 1 egg 2 cups rice flour ¼ tsp ground cardamom 1 pinch salt 3 tbsp finely chopped pistachio nuts

Preparation: In a large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour. Roll by tablespoons into balls. Place 2 inches apart on 2 parchment paper-lined rimless baking sheets. With fork flatten to about 1/2-inch thickness. Sprinkle with pistachios. Bake in top and bottom third of 325°F oven for 17 to 20 minutes rotating and switching pans halfway through or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks. Makes 48 cookies

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Source : Canadian Living Magazine: December 2007 http://www.canadianliving.com/food/gluten_free_ cardamom_shortbread.php

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20 Holiday Favourites 2012

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e Holiday Recip Favourites Garlic Spaghetti with Chicken 1 pkg 450 grams spaghetti 6 cloves garlic sliced thin 1/2 cup olive oil 1/4 tsp crushed chilies or red pepper flakes 1/4 cup chopped parsley 1 cup parmesan cheese 4 boneless skinless chicken breasts heaped tablespoon crushed garlic chipotle chili pepper Mushrooms fried in garlic butter (optional) Cut chicken into strips. Coat with crushed garlic and sprinkle with chipotle. Stir fry until cooked. Keep warm. Place sliced garlic and olive oil in pan. Boil large pot with water for pasta. When water boils add pasta. Now turn on pan with garlic and cook until garlic is golden brown over medium-low heat. Pasta and garlic should be done at the same time. Take 1/2 cup of pasta water and add to garlic and olive oil mixture and turn it off. Pour off the rest of the water in pasta pot. Do not rinse the pasta. Pour olive oil mixture over pasta and stir in remaining ingredients. Top with cooked chicken. If desired also add fried mushrooms. Submitted by Mark Sullivan

Roasted Turkey in a Brown Paper Bag Preheat oven to 375oF Wash turkey Rub outside with juice from ½ lemon Rub outside with 1 clove of garlic cut in half Prepare dressing and stuff turkey (or fill cavity with a lemon cut in ½ and fresh sage leaves, rosemary, savory and parsley to enhance flavour) Truss bird. Mix 6 tlbs. melted butter with 2 crushed garlic cloves and 1 tlbs. dried savory Pat all over turkey breasts and legs Tuck wings under bird or tie over breast with butcher cord. Cover the legs with aluminum foil to prevent over-cooking. Take a brown paper grocery bag (no ink) and spray with Pam on inside of bag to prevent the bag from sticking to the bird. Place turkey inside bag breast first and then place package into another brown

grocery bag so that the second bag completely covers the first bag Place thermometer probe through the bag into the deepest part of turkey breast. Place in roasting pan with rack to keep turkey off bottom of pan. Place pan in oven, cook at 375o until thermometer reads 180o – 185o (approximately 25 minutes per lb) Check internal temperature of bird in several places. If done, remove from oven, poke holes in bottom of bag to release juices into pan. Remove bags (bags might be slightly stuck to skin of bird) Remove turkey from pan, remove stuffing immediately, place stuffing in bowl and return to oven. Cover the bird completely with aluminum foil for at least 20 minutes to distribute juices left in bird. Pour juices from roasting pan into a gravy skimmer so that the grease will be separated from the juice. Discard grease. Make gravy in a saucepan as you normally would. Turkey will be browned, crisp and juicy and you never have to baste it while it is cooking. We usually add a little extra dried savory to the gravy stock. Submitted by Penny & Jim Donaldson

Meat Pie 2 lbs pork 1 lb of beef (You can change ratio to your own taste, ½ and ½, more beef less pork, whatever floats your boat.) 1 medium onion (diced) salt & pepper to taste ½ tsp of savory ½ tsp sage 1/4 tsp of cloves & cinnamon Combine all the ingridients in a large pot. Cook on stove top, be sure that the meat stays about ½ covered with water. Do not fry. When cooked let cool a bit so as not soften the crust bottom. Spoon mixture into pie crust, be sure to include some juices from the meat. Cook in oven @ 400f untill crust becomes golden brown. Makes 2 pies You can freeze the pies prior to cooking also and cook when needed! Submitted by Pierre St. Denis

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e Holiday Recip Favourites

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e Holiday Recip Favourites Holiday Pot Pie 5 cups chicken stock 3 cups cubed smoked ham 3 carrots sliced 3 stalks celery sliced 2 sweet potatoes, cubed 1 bay leaf 1/2 dried savoury 1 cup frozen peas 1/2 cup sweet red pepper diced 1/3 cup butter 1 onion chopped 3/4 cup flour 3/4 tsp dry mustard 3 cups cooked turkey cubed Pepper Pastry for 9 inch single pie In Dutch oven, combine chicken stock, ham, carrots, celery, sweet potatoes, bay leaf and savoury; bring to boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender-crisp. Add peas and red pepper; simmer for 2 minutes. Drain, reserving liquid; discard bay leaf. Set vegetable mixture aside.In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened. Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden. Stir in mustard. Gradually whisk in reserved liquid until smooth. Increase heat to medium-high; cook, whisking constantly, until boiling and thickened. Add reserved vegetable mixture and turkey; season with pepper to taste. Pour into 12 cup casserole dish. Roll out pastry and cover casserole. Bake on a baking sheet in 400F oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Submitted by Wendy Hooper, Kinburn

Apple Raisin Stuffing 3/4 c butter 2 lg stalks celery (with leaves) chopped (1 1/2 c) 1 lg onion, chopped (1c) 9 c soft bread cubes (about 15 slices bread) 1 1/2 tsp chopped fresh or 1/2

tsp dried thyme leaves 1 tsp salt 1/2 tsp ground sage 1/4 tsp pepper Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat. Toss celery mixture and remaining ingredients. Use to stuff one 10 to 12 pound turkey. Apple-Raisin Stuffing: Increase salt to 1 1/2 teaspoons. Add 3c finely chopped apples and 3/4 cup raisins with the reaming ingredients. 15 servings, 1/2 c each. This is a delicious twist on classic stuffing! Submitted by Kim Zink

Crustless Quiche Use red pepper if you want a dash of Christmassy red. This is extremely popular at my house and it freezes well so it can be prepared in advance, thawed and either warmed in the oven or in the microwave. I make it and freeze it so I always have some to take to my father and my aunt who both love it. It’s a very healthy dish with all the vegetables (six slices of bacon in a dish this large must be ok!!!). 2 medium zucchini, grated 1 large onion, chopped 1 carrot, grated 1 cup of cheddar cheese, grated plus extra for the top ½ pepper, chopped (or 1 stalk of celery chopped or 6-8 mushrooms chopped or 1 extra carrot grated or 1 chopped tomato) 6 slices of bacon, slightly cooked, chopped into bite-size pieces 2 tsp. oil 5 eggs salt and pepper Blended combination of 1 cup all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda – blend together before adding to the rest of the mixture Combine all ingredients. Pour into well-greased pan (8x11 or larger). Sprinkle the top with the extra cheese. Add extra bacon (cooked) on top if you wish. Bake at 3500 for 30-40 minutes, until firm. Note: When bacon is cooked, include the bacon fat when you add this to the mixture. Submitted by Judy Sauve, Eaganville

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e Holiday Recip Favourites Bagelshopâ&#x20AC;&#x2122;s Greek Chicken 1 Chicken washed and cut into 8 pieces Marinade: The juice of 3 lemons (Leave lemons in marinade after squeezed) Âź cup of Oregano 1 cup of vegetable oil Âź cup of chopped garlic 1 teaspoon of salt 1 teaspoon of pepper Âź cup of white vinegar Fully immerse chicken in marinade and let rest for 24-36 hours in fridge Preheat oven to 350°F Take chicken out of marinade Roast chicken directly for 50 min-1 hour Serve with roasted potatoes or rice. ENJOY! Submitted by The Ottawa Bagelshop & Deli

Smoky Bacon and Chocolate Chili Serves 12 6 slices thick-cut smoky bacon, finely chopped 2 large onions, finely chopped 2 large garlic cloves, minced 3 pounds lean ground beef 2 cans (8 oz.) tomato sauce 2 cans (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes 2 cans (14.5 oz.) red kidney beans, drained 2 cups ginger ale 1 (100g) spicy chocolate bar 3 tablespoons. Chili powder 3 teaspoons ground cumin 3 teaspoons smoked Spanish paprika 3 teaspoons. Cayenne pepper 2 teaspoons Worcestershire About 2 teaspoons. Salt Sour cream, sliced scallions, and/or grated cheddar for topping In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute. Increase heat to medium-high and add ground beef; break it up with a wooden

spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, ginger ale, and Worcestershire and bring to a boil. Transfer to a crock pot and add beans and break up chocolate and add and cook 10 minutes, uncovered. Season to taste with additional salt. Continue to cook on low for 2 â&#x20AC;&#x201C; 3 hours. Submitted by Brenda Pinch

Rutabaga Casserole 1 rutabaga, cooked and mashed 1 egg 1 cup applesauce salt & pepper buttered breadcrumbs Combine all ingredients thoroughly (except breadcrumbs) and place in greased casserole. Sprinkle with buttered crumbs. Bake at 325oF for 35 minutes. Get the peeling and mashing out of the way ahead of time. this casserole can be refrigerated for 2 days before baking. Yield: 6-8 servings. Submitted by Connie Paddle, Gananoque

Pork Tenderloin in Tangy Sauce 0.4 kg pork tenderloin; membrane removed; cut into ½â&#x20AC;? thick rounds 1 tsp. club house montreal steak spice ( no salt added version) ½ tsp. course sea salt 2 tbsp. olive oil 1/3 cup green onions; diced; white part only 1 cup cremini mushrooms; diced ½ cup diced fresh tomato; skin removed 1/3 cup white wine pinot grigio 2 tbsp. grainy mustard 2 tbsp. fresh parsley; chopped Sprinkle Montreal Steak spice and course salt on tenderloin pieces. Heat olive oil in large skillet. SautĂŠ tenderloin rounds at medium-high. Flip over and add: Green onions, mushrooms, and tomato. Cover. Lower heat to medium. After 2-3 minutes add white wine, mustard and parsley. Partially cover. Reduce heat to low for 10 minutes. Serve with rice or noodles to take advantage of the sauce. The wine and the vinegar in the mustard produce the tang. Submitted by Mrs. Dale Poulter, Ottawa

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e Holiday Recip Favourites

26 Holiday Favourites 2012


e Holiday Recip Favourites Cheese and Broccoli (the best and easiest pie you will ever make) I started making this pie many years ago and still make it today. What I enjoy about this pie is that it can be prepared for lunch with a salad, as part of a meal or prepared in small tartlets for a self serve buffet. The taste and texture is amazing, the phyllo pastry is crisp and the pie is creamy. Step 1: 8 -12 sheets of phyllo pastry 1/3 cup of melted butter or margarine Step 2: 1 ½ cup of chopped broccoli, ¼ cup of minced onions ½ tbsp of fresh finely chopped parsley Pinch of salt and pepper 2 eggs, well beaten 1 cup of ricotta cheese 1 cup of feta cheese, broken in pieces Step 1: Prepare pie in 9in plate. Take phyllo sheet and brush with butter, place in pie plate leaving approx. 1 in. over the edge of the plate and proceed to do the same with the remaining phyllo ensuring the pie plate is completely covered. Fold the edge of the phyllo over itself. Brush the edge with remaining butter. Step 2: Cook broccoli and onions for approx. 3 min. in microwave oven. Drain and add to all other ingredients. Pour in phyllo pastry prepared plate. Cook for approximately 45 minutes at 350 degrees Fahrenheit of until the centre of pie is firm. Enjoy. Submitted by Gisele Davidson, Kanata

Sweet & Sour Meatballs Meatballs: 1 pound of ground beef 1 pound of ground pork 3/4 cup of Ketchup 1/2 cup of bread crumbs 2 Tbsp. parsley flakes Mix all the ingredients in a large bowl. Form small round meatballs and place them on a cookie sheet. Bake at 350 degrees for 15 to 20 minutes (depending on the size of the meatballs).

1/2 cup of vinegar 1 1/2 cups of ketchup 2 cups of boiling water 2 Tbsp. soya sauce Place all the ingredients in a large saucepan. Place it on the stovetop at medium-high until it comes to a boil. Thicken with corn starch diluted in water. Allow to simmer for a few minutes until it thickens (**Thickens fast). Add meatballs to sauce and serve. Mashed potatoes or rice make a great compliment for this dish. Submitted by Diane Grzela

Mexican Turkey Hot Pot 2 tablespoons vegetable oil 1 large onion coarsely chopped 1 large clove garlic minced ½ teaspoon hot pepper flakes (more if you like spicy) 3 potatoes peeled and cubed 4 cups turkey stock (or substitute chicken stock) 1 teaspoon dried oregano 1 can 19 ounce/540 ml tomatoes undrained 1 can (14 ounce/398 ml) red kidney beans, drained and rinsed 2 cups frozen lima beans OR 1 (14 ounce/398 ml) white kidney beans drained and rinsed 2 cups diced cooked turkey 1 ½ cups frozen corn kernels 3 tablespoons chopped fresh coriander or parsley 1 tablespoon lime or lemon juice Salt & pepper In large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes, stirring, for 3 to 5 minutes or until softened. Add potatoes, stock and oregano; cover and simmer for 10 to 15 minutes or until potatoes are tender. Add tomatoes, breaking up with spoon; add both types of beans, turkey and corn. Simmer covered, for 5 minutes or until beans are tender. Stir in coriander, lime or lemon juice and salt and pepper to taste. Makes 8 servings. Preparation time: about 30 minutes. Submitted by Dorothy Armstrong, Orleans

Sweet & Sour Sauce: 1 1/2 cups of brown sugar

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e Holiday Recip Favourites Turnip Casserole

Honeycomb Cannelloni

Peel 1 large turnip and cut into 1" cubes Boil in salted water 15-20 minutes or until tender Drain. Add 2 Tbls of butter and mash (as chunky or smooth as you like) Place in lightly buttered casserole dish Topping: Melt 1 Tbls of butter in saucepan over med heat Add 1 Tbls flour and cook over med-high heat for 1 minute whisking constantly Wisk in 1 Cup milk. Continue to wisk over med heat until thickened and creamy Add 1/2 Cup shredded cheddar and whisk until melted Spread cheese sauce over turnip. Sprinkle with remaining grated cheese Bake at 350 for 30 minutes or until top is golden brown Enjoy !

Serves 6-8 Sea salt and freshly ground black pepper Parmesan cheese, for grating 1lb 2 oz good-quality cannelloni tubes Olive oil For the vegetable ragu: A small handful of dried porcini (I used dried wild mushrooms because I couldn't find porcini worked out well) 1/2 cup plus 3 tablespoons olive oil 3 carrots, peeled and diced 4 sticks of celery, trimmed and finely diced 1 large red onion, peeled and finely diced 1 leek, trimmed and outer leaves discarded, finely diced 2 cloves of garlic, peeled and sliced 5 Portobello mushrooms, finely chopped 5x 14-oz cans good-quality plum tomatoes A large bunch of fresh basil, leaves picked, stalks finely chopped For the spinach: 1 1/2 lb fresh spinach Nutmeg, for grating For the quick white sauce 1 cup light cream 10 fl oz crème fraîche (I used sour cream instead, and it worked really well) 4 oz fresh goat cheese 4 good-quality anchovy fillets in oil, drained and finely chopped A handful of grated Parmesan cheese The first thing to do is find yourself a casserole pan or deep cooking pot that will snugly hold all your cannelloni standing upright. Preheat the oven to 375°F. To make your ragú, put your dried porcini in a bowl and just cover them with boiling water. Leave to soak for 5 minutes. Meanwhile, put a large heavy-based saucepan on a medium heat and add the olive oil, carrots, celery, onion and leek. Cook gently for 8 to 10 minutes, and then add the garlic and Portobello mushrooms. Remove the porcini from the bowl, add them to the pan and cook for a further 5 minutes until the veg has softened. Strain the porcini liquor through a sieve and add this to the pan with a large wineglass of water. Allow

Submitted by Laurie Neff, Munster

Stuffed Peppers 8 medium size red or yellow bell peppers 1 1/2 cups white rice cooked 2 lbs lean ground beef 3 medium onion, diced 2 carrots, pilled and diced 3 cloves of garlic, minced ½ teaspoon pepper 1 teaspoon salt 2 ½ cups tomato juice 3 bay leaves 2 tbsp vegetable oil to grease the pan 1. Cut the tops of the peppers off, removing the stems and then scrape out the seeds with a spoon. Rinse each paper and place in a large pot . 2. In a large bowl, combine ground beef, rice, onion, garlic, carrots, seasoning. Mix until it comes together. Fill the peppers with the filling. 3. Preheat your oven to 400 F. Grease your deep casserole dish with vegetable oil, and snugly place peppers in the dish. Carefully pour tomato juice into the dish to fill ¾ of the way (approx 2 ½ cups). Season to taste, add bay leaves and cover with aluminum foil. Bake for 1 hour. 4. Serve with mashed potatoes. Submitted by Elena Mokdad, Kanata

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e Holiday Recip Favourites

Appetizers

Readers & Sponsors make the

Mini Potato Pies 8 baking potatoes or 2 1/2 lbs 1/2 cup milk 1/2 cup sour cream 1/4 cup butter or margarine 1/2 tsp salt 1 cup shredded cheddar cheese 1/4 cup chopped green onions (optional) pepper summer savory to taste 18 mini tenderflake tart shells melted butter or margarine Cook potatoes in cold water until tender about 20 minutes. Drain and shake over ringer to dry potatoes then mash. Add milk, sour cream. Butter and salt. Using masher mix until well blended. Stir in cheese, green onions, savory and pepper to taste. Let mixture cool before filling pastry shells. Drizzle melted butter or margarine on top. Bake at 425 degrees for 20 minutes until browned

Holiday Recipe Favourites 2012 a success once again

We would like to extend a special thank you to the many readers who took the time to share their favourite creations for the holidays, and help create this collection for all to enjoy. We are also grateful to the many sponsors who helped make this a phenomenal success once again.

Submitted by Sharon Cabana

Guacamole 2 really ripe avocados 1 tablespoon lime juice ¼ cup minced onion 1 large clove of garlic, minced up 1 jalapeño pepper, without seeds and minced ¼ teaspoon chili powder ¾ teaspoon coarse salt Freshly ground pepper ¼ cup without seeds and diced tomato 1. Cut the avocados in half, remove the pit and scoop the flesh into a mediumsize bowl. Using a fork or a potato masher, mash the avocados with the lime juice, onion, garlic, jalapeño, chili powder, salt and pepper. Taste and adjust the seasoning to your liking. Gently stir in the tomato. 2. If not serving immediately, cover with plastic wrap, pressing the plastic wrap against the dip, and refrigerate. Submitted by James Rawlings

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e Holiday Recip Favourites the liquid to reduce slightly, then tip in your tomatoes and add your chopped basil stalks. Season with salt and pepper, and bring to the boil. Simmer for up to 45 minutes, until you have a thick, rich vegetable ragú. Tear in the basil leaves. In a saucepan, heat a splash of oil and add the spinach, stir, and then leave to wilt down. Season with salt, pepper and a grating of nutmeg and put aside. To make your quick white sauce, all you have to do is mix the cream, crème fraîche, goat cheese, anchovies and grated Parmesan. Then check the seasoning and that’s it! Now get out that dish or pan you located at the beginning of the recipe and spoon in ½ inch of the cheese sauce. Sprinkle with grated Parmesan and top with the spinach. Carefully ladle over half your vegetable ragú and stand your cannelloni tubes in it. Press the tubes down into the sauce with the palm of your hand — the sauce will come up and half fill the tubes. Spoon over the rest of the ragú, smoothing it down into the holes. Pour over the remaining cheese sauce, sprinkle over some grated Parmesan, drizzle with olive oil and bake in the preheated oven for 45 minutes until golden and bubbly. Attached is a photo of me holding the finished product. As mentioned, this recipe was modified from Jaimie Oliver's original Honeycomb Cannelloni.

Memere’s Tourtieres 3 lbs. ground pork 1 lb ground veal 1 small onion, finely diced 1 cup celery, finely diced spices: 1 tsp. salt ½ tsp. celery salt ½ tsp. allspice (I usually add more) ½ tsp. sage sprinkle of pepper Combine all ingredients in a heavy pan. Cover with a cup of water and bring to a boil. Simmer until water disappears, about one hour, stirring occasionally. Mixture should be just moist. Pour off any excess fat and thicken with a little flour. Divide into pie shells. Cover with a crust, crimping the edges. Prick well with a fork. Bake at 400 degrees Fahrenheit for approximately 20 minutes. Makes about 4 pies or less is thicker. Submitted by Diane Boyd, Kanata

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30 Holiday Favourites 2012


e Holiday Recip Favourites Make-Ahead Mashed Potato Casserole

Slow Cooker Turkey Dressing

10-15 potatoes (31/2 lbs) cut in chunks 250 g cream cheese 50 ml butter 250 ml chopped green onions 250 ml sour cream 125 ml minced fresh parsley pinch dried marjoram salt and pepper 125 ml coarse fresh bread crumbs In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. Drain and let cool. With potato masher, mash until smooth; blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram and salt and pepper to taste. Transfer to 8-inch (2L) baking dish; smooth top. Sprinkle with crumbs. (Casserole can be prepared to the point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 F. (200 C) oven for about 20 minutes or until heated through and top is lightly golden. Makes about 10 servings. (I double the recipe and for the children’s portion I leave out the onions, parsley, marjoram and bread crumbs.) (I use low fat cream cheese and sour cream which tastes great.)

2 l bread cubes 125ml chopped onion 125 ml chopped celery 125 ml butter or margarine 5 ml salt 7ml poultry seasoning 1 ml pepper 500 ml turkey broth Sauté onions and celery in butter. Pour over bread cubes. Add seasonings and toss gently. Moisten with broth. Pack dressing lightly into slow cooker. Cover and set on high for 1 hour. Turn to low an cook for ½ to 1 hour until done. Stir lightly, adding more brother if needed. You can add mushrooms, raisins, cooked sausage, cranberries, or other dried fruit if you like. If you don’t have enough broth I use apple juice. Submitted by Barbara Grainger, Pakenham

Submitted by Debbie Roy Pelletier, Ottawa, Ontario

Shepherd’s Pie

Tips: I do not add milk to mashed potatoes as it can go sloppy while baking. I do not add salt to meat mixture because the cream of mushroom soup is salty. Do not add water to the cream of mushroom soup. This will cause the meat mixture to be runny. Submitted by Anna Dolisni, Kanata

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THAT HUNTING & FISHING STORE Box 1169, 6179 Perth St. Richmond, ON K0A 2Z0

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Mashed Potatoes 6 medium potatoes, peeled Salt to taste Butter to taste Ground Beef 1 lb extra lean ground beef 2 tbsp’s oil 1 small onion finely chopped 1 garlic clove minced Black pepper, garlic powder and paprika to taste 1 tbsp finely chopped fresh parsley Pinch of dried hot chili peppers (optional) 2 can’s (10 oz) cream of mushroom soup (good quality) 1 cup fresh mushrooms sliced 1 cup fresh broccoli flowerets (in very small pieces) In a medium pot boil the potatoes. When done drain, add butter and mash. Heat the oil in a large skillet over medium heat. Add onions and sauté until golden and transparent. Add the garlic for the last two minutes of cook time. Add the ground beef to the skillet and cook until it is browned. Season to taste and then add 2 can’s of mushroom soup, parsley and hot peppers (optional). Heat through until it just starts to bubble. In a glass baking dish (9 inch) – layer the ground beef, mushrooms, broccoli flowerets and mashed potatoes, in that order. Top the potatoes with dabs of butter. Bake in a 425F preheated oven uncovered for 40 minutes, or until the meat mixture is bubbling.

STORE HOURS: MON,TUES & FRI 9am – 6pm WED & THURS 9am – 8pm SAT 9am – 5pm SUN 10am – 2 pm

613-838-8828 www.thathuntingstore.com Holiday Favourites 2012 31


e Holiday Recip Favourites

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e Holiday Recip Favourites Sweet and Sour Brussel Sprouts 8 bacon slices diced ¼ cup chopped onion ¼ cup vinegar ¼ cup granulated sugar ½ tsp salt ¼ tsp garlic powder 2 tsp Cornstarch 2 tsp Water 2 (10oz packages) Frozen Brussels Sprouts, cooked and drained Brown bacon in pan, remove to dish. In bacon fat, sauté onion until soft & clear. Stir in vinegar, sugar, salt and garlic powder. Mix cornstarch & water together and stir to boil, add Brussels sprouts and bacon. Heat through Serves 6-8

3 cups sliced mushrooms 750ml 1/2 cup sliced onions 125ml 2 Tbsp. butter 30ml 2 tsp. flour 10ml 1 cup beef broth 250ml 1/2 cup dry red wine 125ml To Make Filling: In frying pan, lightly brown meat. Drain off fat. Add onion and stir in seasonings. Add water, cover and simmer 15 minutes, or until most of liquid is absorbed but mixture is still moist. Add bread crumbs. Let cool. Spoon mixture into pastrylined 9 pie plates. Cover with top crusts, seal and flute edges. May be frozen at this point. Cut slashes on top to release steam. Bake 425 F for 15 minutes, reduce heat to 350F and bake 30 minutes or until well browned. This recipe can also be made as an appetizer using tart shells. To Make Mushroom Sauce: Sauté mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere. For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream or traditional ketchup.

Submitted by Ann Felhaver, White Lake

Submitted by Marie Barbier

Tourtiere With Mushroom Sauce

Trainwrecker Beans

A Christmas tradition- save time and your sanity – make ahead and freeze. Enough pastry for 3, 2-crust pies 1 1/2 lbs. lean ground pork 750g 1 1/2 lbs. lean ground beef 750g 1 1/2 cups finely chopped onion 375ml 1 tsp. thyme 5ml 1 tsp. sage 5ml 1 tsp. dry mustard 5ml 2 tsp. salt 10ml 1/2 cup chopped fresh parsley 125ml 2 garlic cloves, minced pepper to taste 1 cup water 250ml 1 cup bread crumbs 250ml or 2 cups (500 ml) mashed potatoes Mushroom Sauce 2 Tbsp. butter 30ml

1/4 pound of bacon 1 pound of ground beef 1 onion chopped 2 stalks of celery chopped 1/4 cup of maple syrup 1 can of tomato soup 1 can of whole/sliced mushrooms,drained 2 cans of pork and beans 1 can of kidney beans Cut the bacon into 1 inch pieces in a large pot cook the bacon until almost crisp. Add ground beef, onion and celery. Cook until meat is browned and drain grease. Stir in all other ingredients and cook on medium heat for 30 minutes and bake uncovered for 45 minutes. Wonderful as a side dish at any holiday gathering. Freezes well. Thaw, heat and serve. Enjoy. Submitted by Wendy Healey, Athens

R0011743577-1115

Holiday Favourites 2012 33


e Holiday Recip Favourites Roasted Red Pepper Mashed Potatoes

Curried Chicken Con Carne Casserole

3 lb potatoes washed and cubed 1/2 to 1 cup milk 4 tablespoon butter cubed 1 roasted red pepper diced 6 ounce cream cheese softened 3 cloves of garlic grated salt/pepper Serves 4 to 6 Add potatoes to a pot of water; bring to a boil and lower to medium heat; and cook until tender upon inserting a steak knife. Once potatoes are done cooking, drain water from pan; mash the potatoes with milk (from 1/2 cup to 1 cup depending on preferred consistency), butter and garlic. Fold in the diced red pepper, cream cheese. Salt and pepper to taste.

1 can cream of mushroom soup (small) 1 can thai coconut milk 1 + 1/2 cups plain yogurt 3 tablespoons curry powder 1 onion (medium) (finely chopped) 1 can black beans (rinsed and drained) 2 chicken breasts (boneless and cut into bite sizes pieces) Whisk the first four ingredients until well incorporated. Add the onion, beans and chicken pieces. Bake at 350 in a casserole dish (uncovered) for about an hour. This recipe is fast and delicious and is readily adaptable. The chicken can be replaced by your left over turkey. Serve on a bed of rice and garnish with your choice of something green. Submitted by Kate Cowan

Submitted by Meng-Han Chi, Ottawa

       

 

L L MA TIVE A

N R E T HINTONBURG

PA R K D A L E M A R K E T

WELLINGTON VILLAGE

0         For locally owned shops, friendly shopkeepers, and special one-of-a-kind finds, visit Wellington West this holiday season. Download our free business directory app for iPhones

www.wellingtonwest.ca R0011736820

34 Holiday Favourites 2012


e Holiday Recip Favourites Cheesy potato and cauliflower bake

Special" Turkey Lasagna

1 cans cheddar cheese soup 1 1/4 cups milk 2tsp hot mustard 4-5 large potatoes thinly sliced 1 medium onion chopped 1 tsbsp butter 1 cup shredded cheese 1/2 or 1 small cauliflower in florets Combine mixture of soup milk and mustard with potatoes onion and butter in large saucepan Bring mixture to a boil. Place in 9x13 baking pan sprinkle with cheese. Bake 375f or 190c for 30 minutes. After the first 10 mins add cauliflower. When golden remove cover bake for 15 more mins Let stand for 5 mins before serving.

12 oz pkg lasagna noodles -Cooked 3 - 4 cups diced cooked turkey 12 oz pkg frozen spinach, drained & chopped 1 1/2 cups cottage cheese 1 tbsp chopped parsley 2 eggs beaten l l/2 - 2 cups grated mozzarella cheese Sauce: 5 tbsp butter 1 small onion - minced 5 tbsp flour 1/4 tsp celery salt 1/4 tsp poultry seasoning 1 tsp salt Pinch pepper 4 cups milk Butter 9' x 13' baking dish. Prepare sauce as follows: SautĂŠ onion in butter until golden. Blend in flour and seasonings and stir until bubbly. Gradually add milk and cook over med. heat until smoothly thickened. Mix spinach, cottage cheese, parsley and eggs together. Assemble as follows: Thin layer of sauce in bottom of pan, cover with layer of lasagna, add half of turkey, half of spinach-cheese mixture and spoon l/3 of sauce overall. Continue layering - top with sauce, sprinkle grated cheese on top. Refrigerate until ready to bake. 350 F oven for one hour. Let stand l0 minutes before serving. Serves 8 - 10.

Submitted by Margaret Cadmman

Multigrain Waffles (Gluten & Dairy Free) 1/2 cup gluten-free flour blend of choice 1/2 cup sweet sorghum flour 1/4 cup buckwheat flour 3 tablespoons flax meal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons dairy-free butter alternative 2 large eggs (or egg alternative like flax gel) 1 tablespoon sugar, honey (or alternative sugar substitute) 1 cup milk of choice or water Preheat and lightly grease waffle maker. In a bowl whisk together dry ingredients. In another bowl, whisk together butter, eggs, sugar and milk/water. Add liquid mixture to dry mixture a little at a time until well blended. Pour 1/3 cup mixture (or more depending on waffle maker) over preheated waffle grid. *Makes 6-8 waffles (if using single waffle maker). Note: An easy gluten-free flour blend is Mary's All-Purpose Flour Blend (from the Living Without magazine) 2 cups brown rice flour 2 cups white rice flour 1 1/3 cups potato starch 2/3 cup tapioca starch/flour Submitted by Jennifer Jukema, Newmarket,

Submitted by Doreen Beaton

Easy Sweet and Sour Chicken 4 chicken breasts 1 packet of onion soup mix 1 can of whole berry cranberry sauce 1 heaping cup (or a small bottle) of french dressing Heat your oven to 350. In a bowl, mix the onion soup mix, French dressing and cranberry sauce together. Place your chicken in a baking dish and cover with all of the sauce. Bake covered for 20 minutes, and then uncovered for 20 minutes (or until done). This is a tasty way to incorporate the festive taste of cranberries in a chicken dish that anyone can make! Submitted by Chantal Steeves

Bob MONET TE Joyeux NoĂŤl et Bonne AnnĂŠe

Bathrooms & Kitchens

Merry Christmas and Happy New Year

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Bob Monette OrlĂŠans Councillor 613-580-2471

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R0011743852 HR2012

Holiday Favourites 2012 35


e Holiday Recip Favourites Roasted Root Vegetables This simple side dish is delicious. The heat of the oven caramelizes the natural sugars of the root vegetables. . 4 medium carrots 5 medium parsnips 2 sweet potatoes 1 large turnip 1 celery root 1 red onion 5-10 cloves of garlic peeled 1/3 cup of olive oil Sea salt (to taste) Fresh or dried rosemary or thyme (to taste) You can be creative with this recipe. For instance, if you can't find celery root, then use more carrots or parsnips. You could also include beets or squash. Pre-heat the oven to 400F. Peel and wash all root vegetables and cut into one and a 1 1/2" chunks, so they cook evenly. Onions, however, should be quartered or halved because they cook faster. Place veggies, whole cloves of garlic, olive oil, rosemary or thyme and sea salt in a large bowl. Stir to combine

and coat vegetable. Place in a lightly oiled roasting pan in oven uncovered for 45 to 60 minutes, stirring once halfway through cooking .Cook until the vegetables are fork tender and starting to turn golden. Serves 6 as a side dish. Submitted by Heather White

Rutabaga Casserole 1 rutabaga cooked and mashed 1 cup applesauce 1 egg Salt & pepper Buttered breadcrumbs Combine all ingredients thoroughly [except breadcrumbs] and place in greased casserole. Sprinkle with buttered breadcrumbs. Bake at 325 degrees for 35 minutes. Get the peeling and mashing out of the way ahead of time. This casserole can be refrigerated for 2 days before baking. Yield: 6 – 8 servings Submitted by Connie Paddle, Gananoque

Bob Chiarelli, MPP/Député Ottawa West-Nepean/Ottawa-Ouest-Nepean

I wish you a Christmas full of joy and happiness and a Happy New Year of good health and prosperity.

Happy holidays to all

RECI.R0011736255

From my family to yours

Constituency Office / Bureau de Circonscription 2249, avenue Carling Avenue, Suite/Bureau 201 Ottawa, ON K2B 7E9 Tel/Tél: (613) 721-8075 Fax/Téléc: (613) 721-5756 bchiarelli.mpp.co@liberal.ola.org | www.bobchiarelli.onmpp.ca 36 Holiday Favourites 2012


e Holiday Recip Favourites Turkey Dinner

Turkey-In-A-Pail

Stuff cavity of turkey with equal portions of cut up apple, 1 onion and potato [raw] Put breast down in cooking pot [add water to pot] Turn turkey with 45 minutes to go. Dressing Night before tear apart reduced or stale French bread or baguettes into tiny pieces into large bowl & let dry out overnight & rotate often. Cook 2 potatoes & mash with a little water when done. Cut up 3 celery, 1 onion and sauté in ¼ cup butter Fry up a package of breakfast sausages or any sausage, skin off. When done put cooked crumpled sausage in a large bowl with cooked veggies & mash potatoes. Mix in bread and 2 tsp celery salt, sage & savory, 1 tsp pepper & salt. Pour 2 cups chicken broth over mixture & combine with your hands. Bake for ½ hour in oven in baking dish with aluminum over top. When done refrigerate. Morning of Meal Mix 1 or 2 boxes of stove top stuffing for turkey together. When done turn over into crock pot with the stuffing from the day before [This step can be done this morning also] Cook on “low” for 3 – 4 hours

12-18 lb turkey 1 wooden stake, about 18 inches Spices [as desired][see tips below] Heavy duty aluminum foil 10 lb bag briquettes 1 stainless steel pail [or new or very clean metal pail] Barbeque starter fluid Place 2 pieces aluminum foil, about 30 inches long, on ground side-by-side. Place stake in centre of foil and drive about 6 inches into the ground. Place well-spiced turkey over stake [breast resting on top of stake] and cover with bucket. Wrap aluminum foil tightly around bottom and up around sides of pail to ensure no fumes from starter fluid get inside [as this will give the meat an off flavor]. Pile charcoal briquettes around outside of pail and start. Cook approximately 2 ½ hours [can check after 2 hours] or until done – tender to fork and golden [or until temperature 185 degrees if you have thermometer on bucket or tester and you can ensure the thermometer probe is in the meat and not just the breast cavity]. Tips To prevent sod from being damaged, it may be lifted to cook the bird and replaced afterwards. Spices – we use salt, pepper, celery salt, poultry seasoning, garlic salt and an ample amount of paprika [paprika adds little flavouring, but helps make bird nice and golden when the juices drip down on it. A skewer put through each wing tip into the breast keeps wings from touching sides of pail. Should you run out of briquettes, you can use wood chips. Nice & Brown & Juicy !!! Enjoy !!!

Submitted by C LaForty Nepean

Honey Ginger Glazed Baby Carrots An easy and delicious way to serve this vegetable, especially with the holiday dinner. You can use the glaze on regular carrots that are sliced, if you choose. 4 – 5 baby carrots 3 tbsp salted butter 3 tbsp honey 1 tsp ground ginger Bring carrots to a boil then cook over medium heat 5 – 10 minutes or till tender. Drain in your colander. Add to the hot pot the butter and melt over medium heat [takes about 15 seconds], don’t let brown at any stage. Add the honey and ginger to the melted butter and stir with a wooden spoon to blend, a few seconds. Return to the pot the cooked carrots and gently toss to coat. Let stand covered over low heat for about 5 minutes for flavours to blend. Serve. Submitted by Ms M. L. Slater Richmond, Ontario

Submitted by Carolynne Seeley, Cardinal

Bacon Wrapped Hamburgers ½ cup shredded cheddar cheese 1 small onion, chopped 1 egg 2 tablespoons ketchup 1 tablespoon grated Parmesan cheese 1 tablespoon Worcestershire sauce ½ teaspoon salt 1/8 teaspoon pepper 1 pound ground beef

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A portion of each of Nancy’s commissions are donated to Local Woman’s Shelters.

Holiday Favourites 2012 37


e Holiday Recip Favourites

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            38 Holiday Favourites 2012

R0011707275


e Holiday Recip Favourites 6 bacon strips 6 hamburger buns, split In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into six patties. Wrap a bacon strip around each; secure with a toothpick. Grill, covered over medium hot heat until a thermometer reads 160 degrees and juices run clear. Discard toothpicks. Serve on buns. Yield: 6 servings

Soak beans overnight in refrigerator. Discard soaking water. Rinse with cold water. Add enough water to cover beans and bring to boil. Simmer for 45 minutes. Drain and SAVE cooking water. Put beans in oven or countertop roaster at 325 or crock pot High. Add other ingredients plus 1 cup of cooking water. (Add additional cooking water as required). Cook until tender (5 or 6 hours) Submitted by: Annie Francois, Brockville

Submitted by Alicia Livernoche, Orleans

Desserts

Stuffed Turkey Thighs 2- Turkey thighs (de-boned) 1/2 lb. ground pork 2 - Slices Munich style rye bread (diced & dried) 1 - sm. onion (chopped) 1/2 tsp. each, Parsley, sage, rosemary and thyme. salt and Pepper to taste Mix together and stuff thighs, place in roasting dish tucking skin under. Roast at 375 - 400 F for 1 hour or until golden brown. Baste often. Serve with roasted vegetables

Cherry Pecan Squares 350 degree oven 250 ml flour 250 ml rolled oats 5 ml baking soda 1 ml salt 125ml Butter 2 eggs 250 ml brown sugar 2ml almond extract 30ml flour 5ml baking powder 2ml salt 250ml coconut 250ml halved maraschino cherries 125ml pecan halves Mix first 5 ingredients. Add butter, press crumb mixture into 8x8 pan. Bake 10 mins. Beat eggs, add brown sugar & extract. Mix flour, baking powder, salt. Add coconut, cherries. Pour over first mixture. Add pecans to top. Bake 25 mins. Let cool before icing. ICING: 30 ml soft butter 250 ml icing sugar 2 ml almond extract 30 ml cherry juice

Submitted by Peter Cody, Brockville

Baked Beans 2 lbs White Navy Beans 1 cup Ketchup 5 tbsp brown sugar 5 tbsp maple syrup 5 tbsp Crosby’s Fancy Molasses 3 tbsp vinegar 2 tbsp lemon juice 1 tbsp Franks Red Hot Sauce 1 tbsp mustard 1 teaspoon pepper 1 large chopped onion 1 lb Bacon (cut small with scissors)

FLEURY’S BÛCHE DE NOËL

613-580-2482

Submitted by Veronica Gariepy, Nepean

1

2

1. Mix together the eggs, sugar and vanilla. 2. Measure the flour, baking powder and salt. 3. Heat the milk gently and add the butter. 4. Fold the dry ingredients into the eggs and sugar mixture (DO NOT BEAT OR MIX). 5. Incorporate the milk and butter into the mixture until the liquid is absorbed. 6. Spread mixture onto a greased cookie sheet and bake for 15 minutes at 400 degrees F. 7. Once out of the oven, cut the borders and keep them for decoration. 8. Remove the cake from the cookie sheet and place on a cotton kitchen towel covered generously in confectioners sugar (otherwise the cake will stick to the towel). 9. Roll up the cake with the help of the towel. 10. Chill the cake (minimum 15 minutes). 11. Unroll the cake and spread the inside with jelly, jam or ice cream. 12. Roll up the cake once again and cover with the towel (as to ensure that the bûche takes shape). Icing 1/4 cup soft butter 2 cups of confectioners sugar 1/2 teaspoon vanilla 3 tablespoons cold strong coffee (or milk)

3

Mix all the ingredients together and spread over the rolled bûche. Do not forget to roll up the cut off ends and place them on top of the cake as decoration. Happy eating!

Mathieu City Councillor for Rideau Vanier R0011744584

Holiday Favourites 2012 39


e Holiday Recip Favourites Tourtiere Rolls

Salmon Croquettes(Gluten Free)

1/2 can (284 ml) can water chestnuts, drained and chopped 2 tsp butter 1 pound lean ground pork, chicken or turkey or mix of ground meats 1 small onion, finely chopped 1 clove garlic, minced 3/4 teaspoons salt 1/2 teaspoon dried thyme, crushed 1/4 teaspoon each ground sage, cinnamon and cloves 1/4 teaspoon ground black pepper 4 green onions, finely sliced 2 celery stalks, finely chopped (optional) 1/4 cup chopped fresh parsley 6 sheets phyllo 1/3 cup butter, melted Preheat oven to 400 degrees F (200 degrees C). Drain chestnuts and finely chop. Also finely slice green onions and finely chop celery, garlic and small onion. In a large fry pan over medium heat, melt butter. Add pork, onion, salt, garlic, thyme, sage, black pepper and cloves. Stir often to keep meat separated until meat is cooked or until no longer pink, about 5-7 minutes. Stir in chestnuts, green onions and celery into meat mixture and cook until heated through - 1-2 minutes. Remove from heat and discard excess liquid in pan. Stir in chopped parsley and cool completely. To assemble, place 1 sheet of phyllo on large cutting board or clean surface. Brush lightly with butter, then cover with another phyllo sheet, lining up the edges. Brush with butter again and cover with third sheet of phyllo. Cut this stack of phyllo into 12 squares of equal size. Spoon 1 tablespoon of cooled filling onto bottom right corner of each square. Tightly roll corner toward centre to partially enclose filling. Then fold in sides to cover filling. Continue to tightly roll up pastry to form a small roll. To seal, lightly brush seam with a little melted butter. Place seam-side down on an ungreased baking sheet. Repeat with remaining squares, spacing them about 1/2 inch apart. Repeat entire process with remaining phyllo, butter and filling. Brush top of rolls with remaining butter. Bake in centre of preheated oven until golden, about 12 minutes. Serve warm or at room temperature with your favourite chutney or salsa. Delicious on their own as well.

5-6 potatoes 1 medium onion diced 1 can salmon (7.5 oz) sprigs of dill handful of parsley olive oil 1 cup wheat-free bread crumbs 1 lemon Boil and mash potatoes with leftover water or rice milk. Sauté onions. In a bowl mix salmon, potatoes, dill, parsley, and browned onion. Add crumbs, or use brown rice flour to help mixture stay together. Mix and form into patties. Add olive oil to pan and brown on medium high - app. 3 mins. on each side. These cakes may be placed on a cookie sheet and baked to brown, but brush both sides with oil - use top rack at 375.

Submitted by Elizabeth Blackburn

Submitted by Lois Baker

Venison Hoisin Mini Meatballs 8 oz venison 1/3 cup hoisin sauce 3 tbsp dried breadcrumbs 1/3 c red currant jelly 2 tbsp hoisin sauce 1 tsp crushed garlic 1 tsp crushed garlic ½ tsp minced fresh ginger 1 egg 2 tbsp water 2 tbsp minced green onion 2 tbsp chopped green onion 2 tbsp chopped fresh cilantro or parsley For the meatballs, combine the beef, breadcrumbs, hoisin sauce, garlic, egg and onion. Form into 20-24 small meatballs, about 1 inch in diameter. Spray a large non-stick skillet with cooking oil and the meatballs. Cook over mediumhigh heat for 3 minutes, turning until browned on all sides. For the sauce, combine the hoisin sauce, jelly, garlic, ginger and water in a small bowl. Add to the meatballs and stir well. Cover and simmer on low heat for 10 minutes. Serve garnished with the green onion and cilantro. This is an adaptation from Rose Reisman “The Complete Light Kitchen” Submitted by Nicole Maillet, Arnprior

I want to wish you all the best this holiday season. We are blessed to live in the greatest province in Canada. When ger. we work together, we help to make this province even stronger. That is why, this holiday season, I would like to encourage you to be generous in helping those less fortunate than yourself. I wish you and your family a very safe and happy holiday season.

Dalton McGuinty,

MPP Ottawa South uth

T: 613-736-9573 | F: 613-736-7374 dmcguinty.mpp.co@liberal.ola.org G%%&&,)%'%,=G'%&'

4 Holiday Favourites 2012


Let our staff help make her

e Holiday Recip Favourites

R0011745823

Christmas sparkle!

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40 Holiday Favourites 2012


e Holiday Recip Favourites Mincemeat Apple Tart Roll pastry crust out on parchment paper Spread mincemeat to within 2'' of the edge. Build it just like a Pizza, spreading the Apples, Nuts and Berries. Fold over 2" edge, sprinkle with sugar, lift the edge of the paper, slide onto a pizza pan. Bake @375 - 400 F for 45 - 60 min. or until browned 1/2 cup mincemeat 4 - 6 Apples (russet) 1/4 cup of each Dried Cranberries, Nuts (any kind), Raisins and chopped dates Submitted by Peter Cody, Brockville

Coconut Cream Pie (gluten, dairy, and egg free) 1 can coconut milk 1 can coconut cream 3 Tbsp custard powder 2/3 cup white sugar Scant ½ cup cornstarch ¼ tsp salt 1 cup flaked coconut, slightly toasted, divided (see note) 1 tsp coconut extract 9 or 10 inch graham wafer crust, baked or gluten free pie crust, baked 1 small container Nutriwhip ½ tsp coconut extract (additional amount) In a medium saucepan, combine coconut milk, cream, custard powder, sugar, cornstarch and salt. Bring to a boil over LOW-MEDIUM LOW heat, stirring constantly until thick. Remove from heat and stir in ¾ cup coconut and the coconut extract. Pour into pie crust and chill for 2-4 hours or overnight until firm. Top with Nutriwhip that has been whipped with the ½ tsp coconut extract. Also top with ¼ cup toasted coconut. Note: To toast coconut, spread it on an ungreased pan and bake in a 350*F oven for 3-5 minutes (for topping, toast 5-7 minutes or until golden brown), stirring occasionally. Watch carefully as it will burn very easily. Submitted by Stephanie Bergsma, Beachburg

Sweet Traditional Italian Cookies With Spiced Fig Filling Dough: 4 ½ cups all-purpose flour 3 teaspoons baking powder 2/3 cup sugar ¾ teaspoon salt 1 tablespoon freshly grated orange zest or lemon zest 1 1/4 cups cold water 1 ¼ cups butter (at room temperature) 1 egg beaten with 1 teaspoon water for egg wash Ingredients for Fig Filling: 3 cups dried figs, stems removed 3 cups seedless raisins 2 cups toasted almonds (skin on) 2 cups toasted walnuts or (1 cup walnuts and 1 cup pecans) ¾ cup honey 4 tablespoons orange juice 4 tablespoons freshly grated orange zest and /lemon zest ½ cup orange marmalade 1 tablespoon cinnamon 1 teaspoon cherry Variations for the filling: 1 teaspoon sherry/coffee liqueur ¼ cup chocolate 2 tablespoon cocoa Topping: Icing sugar Multi-colored sprinkles Dough: In bowl of a food processor fitted with metal blade, combine 4 ¼ cups of the flour, baking powder, sugar, salt and orange/lemon zest. Pulse to mix. Cut butter in cubes; add to flour mixture and pulse to blend until butter resembles the size of peas. Add water gradually and mix until ingredients hold together. If sticky, add remaining flour. Remove dough for a few minutes until dough is smooth. Divide in two and shape each piece into disc. Wrap each disc in plastic wrap and refrigerate while preparing the fig filling Filling: Soak the figs in some water to soften them. Combine the figs, raisins and nuts in bowl of processor fitted with a steel blade. Pulse until coarsely chopped. Add the honey, orange juice, zests, and cinnamon. Pulse until well combined. Remove fig mixture from food processor bowl and place in medium

Ma Cuisine

R0011744830

or for the chef in your life. amateur or professional.

For Your Christmas Cooking, Baking, Gift Giving and Table Setting

“If you need to cook with it, serve with it or eat with it... we have it”

269 Dalhousie St. (Corner of Murray)

613-789-9225 Holiday Favourites 2012 41


e Holiday Recip Favourites

                  



 















 





     

 

  

       





      

  

         

 



 

 



   



 

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42 Holiday Favourites 2012


e Holiday Recip Favourites sized bowl. Cover bowl with plastic wrap and refrigerate until ready to use Pre-heat oven to 350 F Line four cookie sheets with parchment paper. Bring dough to room temperature and cut each disc into 4 pieces. On a lightly floured board, roll out one piece of dough to form a rectangle (approx. 12” by 4 “). Divide filling into eight pieces and spoon filling along the center length of each rectangle. Fold one side over filling and fold the other side to overlap. Place seam side down on prepared cookie sheet – two logs a time. Brush top with egg wash. Sprinkle with multi-colored sprinkles/icing sugar. Bake for 20 minutes or until lightly browned. Cool on cookie sheets for 10 minutes and place on cutting board. Cut each log into 12 slices Store sliced fig cookies between layers of parchment or wax paper in cookie tins or airtight container. You may also freeze for one to two weeks.

2 cups powdered sugar 2 tablespoons lemon juice 1 tablespoon melted butter 1 teaspoon grated lemon peel 1. In a small bowl stir together powdered sugar, lemon juice, melted butter and grated lemon peel until creamy and smooth. 2. Place in a piping tube or a small plastic sandwich bag; cut off corner of bag and pipe or squeeze frosting onto scones once they have cooled a bit. Scones freeze well but omit the frosting until you are going to serve them. Other variations to add: -substitute cranberries or currants for the blueberries, -substitute orange for the lemon -add chopped walnuts, almonds or pecans

Submitted by Franca Borrellom Manotick

Submitted by Colleen Lusignan,Ottawa

Blueberry Lemon Scones (Gluten-free)

Caramel Apple Bars

2 cups gluten-free all-purpose flour mix 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon nutmeg 1 tablespoon grated lemon peel 1/2 cup cold unsalted butter, cut up 1 cup dried, fresh or frozen blueberries 2/3 cup buttermilk 1 recipe Lemon Frosting Drizzle 1 Preheat oven to 425 F. Lightly grease a baking sheet. Set aside. 2. In a large bowl combine flour, sugar, baking powder, baking soda, salt and nutmeg. Add grated lemon peel and mix well. (If you have no lemon then an orange will work as well) 3. Using a pastry blender or two knives cut in butter until mixture is crumbly resembling small peas. Add blueberries (coated with a bit of flour) and buttermilk, stirring until just moistened. Place dough onto a lightly floured surface and knead 4 or 5 times. 4. Pat into an 8 inch circle and cut into wedges. Place 1 inch apart on prepared baking sheet. 5. Bake about 15 minutes or until golden brown. Let cool 6. Drizzle with Lemon Frosting Drizzle

1/2 cup (125 mL) cold butter 1 pouch (496 g) Betty Crocker* Oatmeal Cookie Mix 1 egg 1 cup (250 mL) finely chopped peeled apple 3/4 cup (175 mL) caramel topping 1/4 cup (50 mL) all-purpose flour Heat oven to 350°F (180°C). Spray bottom of 9x13-inch (22x33 cm) pan with non-stick cooking spray. In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly. Reserve 1 1/2 cups (375 mL) cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Submitted by Louise Charron, Stittsville

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GALE REAL ESTATE INDEPENDENTLY OWNED & OPERATED

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Lemon Frosting Drizzle:

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John O’Neill Sales Representative Holiday Favourites 2012 43


e Holiday Recip Favourites

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e Holiday Recip Favourites My Family favourite dessert on Christmas Night 1\3 cup rum 3\4 cup golden raisins 1 cup of coffee 3\4 cup sour cream 3 eggs 1\3 cup Canola oil 1tsp vanilla extract 1 tsp ground cinnamon 1\4 tsp ground nutmeg

Apple Dip 1-2 pkg of cream cheese, softened 1 container of caramel fruit dip (usually found in the produce section) 2 Skor Bars, crushed 6-12 apples (or any fruit that you might like to dip) Spread cream cheese evenly over tray or container. Drizzle caramel over the cream cheese. Sprinkle crushed Skor on top. One of the most delicious fruit dips you will ever taste is now ready to serve. Prepare your favourite fruit for dipping and dig in!! Submitted by Melissa Ryan

FROSTING 5 tbsp butter 3 cans (16 0z) vanilla frosting 3 tbsp rum ( I always put more) Chocolate curls, optional (Nice decoration) CAKE Preheat oven to 350 Coat 2 nine cake pans with cooking spray. In a small saucepan, heat the rum: add raisins, Set aside for 2 to 3 minutes: Drain, reserving rum. Toss raisin with 2 tsp dry cake mix At low speed beat remaining mix with the next 7 ingredients until combined. Increase speed to medium high; Beat 2 minutes. Fold in the raisins. Divide the batter between the two pans. Bake 25 minutes or until toothpick inserted comes out clean. Cool for 20 minutes Poke holes into cakes; brush with rum, Remove from pant; cool completely. Make sure it’s really cool before frosting FROSTING At high speed beat butter until fluffy. At medium low beat frosting. Beat in the rum. If necessary, refrigerate until spreadable. Transfer 1 cup frosting to pastry bag fitted with Star tip. Place 1 cake layer on serving plate: Spread with 1 cup frosting. Top remaining layer, spread top and side with frosting. Garnish with chocolate curls if you want. It makes at least 16 serving. People will ask for more and more Submitted by Helene Mckay, Orleans

Peanut Butter Marshmallow Squares 3/4 cup Peanut Butter 1/3 cup Margarine 2 pkg’s Butterscotch Chips melt together and cool Add 1 ½ cups Graham Wafer Crumbs 1 tsp Vanilla 3 ½ cups miniature marshmallows Mix together and put in 9x9 buttered pan Submitted by Larry & Janice Visneskie, Renfrew

Pumpkin Spice Muffins Muffin: 1-3/4 cups of flour 2 tsp. Baking powder 1/2 tsp. each: cinnamon, nutmeg, ginger, salt 2 eggs 1/2 cup brown sugar 1/2 cup canola oil 1/2 cup carnation regular, 2% or fat free evaporated milk 1 tsp. pure vanilla extract 1 cup pure pumpkin puree

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e Holiday Recip Favourites

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e Holiday Recip Favourites

Submitted by Elsie Quin, Orleans

Pumpkin Muffins Streusel Topping 2 1/2 cups all-purpose flour 1/2 cup rolled oats 4 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 cups pumpkin puree 1 cup brown sugar 1 cup white sugar 2/3 cup vegetable oil 1/2 cup applesauce 3 eggs 1 teaspoon vanilla extract 1/4 cup raisins (optional) 1/4 cup packed brown sugar 2 tablespoons butter, softened 2 tablespoons rolled oats 2 tablespoons all-purpose flour Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups

with paper liners. Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins. Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly. Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes Submitted by Brenda Asselstine

Peanut Butter Tart Squares Base 1/4 cup soft butter 1/4 cup peanut butter 1/3 cup lightly packed brown sugar 3/4 cup all purpose flour 1/4 cup corn starch Topping 1/2 cup corn syrup 2 tablespoons corn starch 1/4 tsp baking powder 2 tablespoons very soft butter 2 eggs beaten 1 tsp vanilla extract 1 cup milk chocolate chips Preheat oven to 350F. Base: beat butter, peanut butter and sugar in bowl until creamy. Mix in flour, cornstarch until well combined and crumbly. Press evenly into bottom of buttered 8” square baking pan. Bake in oven for 12 to 15 minutes or until golden brown. Set aside. Topping: stir together corn syrup, cornstarch, and baking powder until smooth. Stir in butter, eggs and vanilla until well blended. Pour over crust. Sprinkle chocolate chips over top. Bake for 20 to 25 minutes or until golden and centre is set. Let cool. Cut into squares Submitted by Naomi Lindstein, Ottawa

Merry Christmas & HAPPY HOLIDAYS Joyeux Noël et Bonne Année

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Topping: 1/2 cup flour 1/4 cup brown sugar 1/4 cup rolled oats 1/4 cup sliced almonds, toasted 1/2 tsp. cinnamon 1/4 cup butter, softened Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper liners. Topping: In a medium bowl, mix dry ingredients together. Blend in softened butter until mixture resembles coarse crumbs. Muffin: In a medium bowl, stir together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl, whisk eggs, brown sugar, oil, evaporated milk and vanilla. Add pumpkin puree and blend. Add dry ingredients and stir until well combined. Spoon batter into prepared muffin cups and sprinkle with topping. Bake 20-25 minutes, or until a toothpick inserted in centre comes out clean. Transfer to a wire rack and cool.

from Phil McNeely, MPP Ottawa - Orléans

6-110 Bearbrook Rd., Ottawa, ON K1B 5R2

(613) 834-8679

pmcneely.mpp.co@liberal.ola.org www.philmcneely.onmpp.ca R0011736287

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e Holiday Recip Favourites

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48 Holiday Favourites 2012


e Holiday Recip Favourites Pumpkin Pie Pumpkin Puree 1 Sugar or Pie Pumpkin Cut pumpkin in half. Scoop out seeds and guts (save seeds for roasting) Cut into quarters and place pieces in microwave safe bowl. Cover and cook until flesh is soft (about 8-10 mins). Scoop pumpkin from shell and mash with potato masher or puree in blender. This should yield 1½ cups, enough for one very nice sized pie. INCREDIBLE BUTTER PIE CRUST: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup butter, chilled and diced 1/4 cup ice water In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. RICH & DELICIOUS PUMPKIN PIE FILLING: 1 egg 1 Tbsp all-purpose flour ¾ c. brown sugar ½ tsp salt 1½ c. mashed or pureed pumpkin 1½ c. evaporated milk 1 tsp ground cinnamon ½ tsp ground ginger 1/4 tsp ground nutmeg 1 Tbsp molasses 1 Tbsp honey Preheat oven to 450 degrees F (230 degrees C). Add the sugar gradually to the pumpkin puree. Mix well using a mixer or blender. I prefer a hand held immersion blender Mix in the flour, salt and spices then the molasses & honey. Stir in a slightly

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beaten egg, and then slowly add the evaporated milk, mixing until well blended. Pour the batter into an unbaked pie shell (see pie crust recipe). Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking for an additional 40 minutes or until a knife inserted into the mixture comes out clean. Let cool Submitted by Daniela Plume, Ottawa

Mango Fruity Crush Pops 1 1/4 cups mango puree 1/2 cup honey 1 1/4 cups vanilla yogurt 2 tsps vanilla extract 10 ounces strawberries, hulled In a blender, puree the mango. Add 3 Tbsps honey and still well. Pour the mango puree into eight ice pop molds. Freeze until firm. Mix the yogurt (I used Greek yogurt), vanilla extract and 3 Tbsps honey in a bowl. Spoon the mixture over the frozen mango. Insert the ice pop sticks and freeze until firm. In a blender, puree the strawberries with the remaining honey. Spoon the mixture over the frozen yogurt and freeze well. Submitted by Helene Peloquin , Orleans

Double-Decker Holiday Fudge 1 can sweetened condensed milk 1 1/2 cups semisweet chocolate chips 1/2 cup shelled unsalted natural pistachios 1 tbsp cognac, optional 1 1/2 cups white chocolate chips 1/2 cup dried cranberries 1/2 tsp vanilla 1/8 tsp salt Line bottom of 8" square baking pan with waxed paper. In a small pot over LOW heat combine half the milk and all the semisweet chips; Heat stirring occasionally, until melted. Remove from heat; stir in pistachios and Cognac. Spread evenly in prepared pan; refrigerate until beginning to set, about 10 minutes. Meanwhile, in a clean pot over LOW heat combining remaining milk with white chocolate chips; cook, stirring occasionally, until melted. Remove from heat; stir in cranberries, vanilla and salt. Pour into pan over semisweet chocolate layer. Refrigerate until set. Cut into 1" squares. Cover and refrigerate until ready to serve. Submitted by Colleen Raganold, Ottawa

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e Holiday Recip Favourites Pistachio Brie Dip 1/3 cup chopped pistachios ½ c sundried tomatoes in oil, drained and chopped 2 tablespoons reserved tomato oil 1 clove garlic, minced 3 T freshly grated asiago or parmesan cheese Pinch black pepper Combine and spread over 500g brie cheese – double cream. Bake 350 F for 20 minutes. Serve with crackers, pita wedges, etc. Submitted by Angie Charbonneau, Renfrew

Sausage Stuffed Mushroom Caps 1 - 8 oz block of cream cheese 1 - 100g pre-cooked smoked sausage (My favourite to use is the President's Choice Original Smokies Sausage) 35-40 medium sized mushrooms 1 cup of shredded medium cheddar cheese (My favourite is St. Albert's) 1/2 cup Italian bread crumbs Wash mushrooms, twist bottom stems off. Soften cream cheese in a bowl. Remove casing from sausage and chop sausage into very small pieces Combine cream cheese and sausage Stuff mushrooms with mixture Dip the top of the stuffed mushrooms into the breadcrumbs; seals the top Place mushrooms into a 9 X 13 glass baking dish (Do not grease pan) Top off with cheddar cheese Bake at 350 degrees for 40 mins This is my very own original recipe that is super simple and is ALWAYS a party favourite as an appetizer! Enjoy!! Submitted by Amy Hordijczuk

Spinach Dip 250g cream cheese (no name cream cheese) 1 package baby spinach 227g 1 cup shredded cheddar 1/4 cup chopped onion 1 cup mayo Mix all ingredients except spinach in a bowl (I am mixing it by using my KitchenAid food mixer). Cook spinach in the frying pan on low heat until it is wilted, wring out spinach, shred it in a food processor, then put spinach (without water) in with the other ingredients and mix thoroughly. Bake in bread bowl, covered with foil for 1 hour at 350F. Submitted by Yulia Nikiporova, Ottawa

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Holiday Favourites 2012 5


e Holiday Recip Favourites Christmas Cranberry Pudding

Cherry Delight

6 tablespoons butter 3/4 cup white sugar 2 eggs 2 1/4 cup all purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 cups chopped cranberries 1/2 cup chopped pecans In a mixing bowl, cream butter and sugar and add eggs, one at a time. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk. Stir in cranberries and pecans. Cover with lid to pot and steam for 1 to 1 1/2 hours. Wrap in foil and freeze until ready to use. Reheat in oven at 325 about 45 minutes. THE SAUCE 1 cup butter 1 1/2 cups white sugar (could cut in half) 1 cup dairy eggnog 1/4 cup spiced rum Heat on low stirring constantly. Stir in rum at the end.

2 cups graham cracker crumbs 1 cup butter or margarine, melted 4 tbsp brown sugar Mix .Pat in 8"x12” pan. (Save 1/2 cup for top) Cream: 1-4oz. pkg cream cheese 1 cup icing sugar Put with 1 pkg. Dream Whip, according to directions on box. Spread on top of crumbs. Add 1 can cherry pie filling, top with remaining crumbs. Set in the fridge overnight. This is my favorite recipe!! Sooo good... Submitted by Jane Alexander, Quyon, Que

Pumpkin Pie

(Make these cookies with “Date filling”) 2 cups flour 1 cup margarine (butter or shortening) 2 cups oatmeal (quick/small oats) 2 eggs, beaten well 1½ cups brown sugar 1 tsp baking soda (level) dissolved 1 tsp baking powder (heaping) 4 tbsp milk ¼ tsp salt\1 tsp vanilla (to taste) Mix eggs and brown sugar well; add margarine and vanilla; add baking soda/milk and mix well; then add flour, baking powder, and salt and mix well; add oatmeal last. Batter will be thick. Drop batter (smaller than golf ball) from spoon onto greased cookie sheet. Bake at 375° for 9 minutes. After cookies cool, spread on warm date filling. Makes 2 dozen date-filled cookies or 4 dozen oatmeal cookies

1 (15 ounce) can pumpkin puree 1 (14 ounce) can sweetened condensed milk 2 egg yolks 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 2 egg whites 1 (9 inch) unbaked pie shell 2 tablespoons all-purpose flour 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 2 tablespoons butter, chilled 1 cup chopped walnuts 1. Preheat the oven to 425 degrees F. 2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell. 3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie. 4. Reduce the heat to 350 degrees F. Bake an additional 40 minutes, or until set.

Submitted by Al Carr, Ottawa

Submitted by David Watson

Submitted by Lyn More

Oatmeal Cookies

Sc tt Moffatt

Councillor | Rideau-Goulbourn

Support your neighbours. Buy Local. R0011743553 HR2012

50 Holiday Favourites 2012

Contact Scott 613-580-2491 Scott.Moffatt@Ottawa.ca RideauGoulbourn.ca @ScottMoffatt21


e Holiday Recip Favourites Easy Fruitcake 2 pkgs. (1 lb. 1 oz. each) pound cake mix 4 eggs ½ cup milk 1 cup milk 1 tsp. each cinnamon, nutmeg, allspice 1 package (15 oz.) raisins 16 oz. mixed candied fruit 6 oz. pecans In a large bowl combine the two packages of pound cake mix with the eggs and the ½ cup milk. Beat until smooth. Then beat in the 1 cup milk, cinnamon, nutmeg and allspice. Fold in the raisins, candied fruit and pecans. Pour mixture into a greased and floured 10-x-4-inch tube pan. Bake in a preheated slow oven (325ºF.) for 2 to 2 ½ hours or until cake tests done. Cool cake in the pan. Loosen edges and unmold. The next day cut the cake into thin slices, using a serrated knife. Serve with RUM EGGNOG: Mix 1 quart chilled eggnog with 1 cup dark rum. Sprinkle each serving with nutmeg.

Toast nuts in microwave by placing on a microwaveable plate, cooking on high for approx. 1½ to minutes (using 30-second intervals, stirring between), or until done. Add chocolate chips and butter to a microwaveable bowl, and microwave on medium-low power for 5 minutes, stirring after 2 and 4 minutes. Start with 1 teaspoon butter, add another teaspoon if the mixture is too dry. Remove bowl from microwave, add chopped ginger and apricots. Drop onto wax paper covered cookie sheet, using a teaspoon. Refrigerate until firm. Store in tins in a cool, dry place. Can be frozen. To send as a gift via the mail, use an ice-cube tray with a cover instead of cookie sheet. Spray the ice-cube tray with non-stick cooking spray before adding the melted chocolate mixture. Submitted by Cathy Whitty, Carp

Submitted by: Pina Floccari

Chocolate Toffee Cookies Makes 18 large cookies 1/2 cup flour 1 tsp baking powder 1/4 tsp salt 1 pound (450 gr) bittersweet or semisweet chocolate coarsely chopped 1/4 cup unsalted butter cut into cubes 1 3/4 cups packed brown sugar 4 large eggs 1 tsp vanilla extract 5 (1.4 ounce or 40 gram) Skor Chocolate bars coarsely chopped 1 cup semi sweet chocolate chips 1 cup chopped pecans or walnuts (optional) 1. In mixing bowl combine flour, baking powder, and salt and blend together. 2. In top of a double boiler over simmering water, place chopped bittersweet chocolate and butter. Stir gently until melted and smooth. Remove from heat and cool mixture until lukewarm. 3. Using electric mixer, beat sugar and eggs in a large bowl until thick, about 5 minutes. Beat in cooled chocolate mixture and add vanilla. Stir in flour mixture, then toffee, chocolate chips and nuts. 4. Chill batter until firm, about 45 minutes. 5. Preheat oven to 350 F (180 C). Line 2 large baking sheets with parchment paper. Using an ice cream scoop or large soup spoon, drop batter by 1/4 cup full onto sheet, spacing 2 1/2 inches apart. Flatten dough slightly with a warm knife. 6. Bake just until tops are dry and cracked, but cookies are still soft to touch, about 15 minutes. Cool on sheets

Happy Holidays! Joyeuses Fêtes!

Tip can be made a day ahead. Store in airtight container at room temperature, or for longer storage freeze in airtight freezer bags This will become your favorite chocolate cookie recipe, I promise!!

- Meat Pies (Toutiéres) - Ragout de Pattes de Cochon

Chocolate-Ginger Clusters Makes approx. 36 pieces Ingredients 1½ cups dark or milk chocolate chips 1 to 2 teaspoons Butter 1 cup coarsely chopped pecans, or nuts of your choice 1/3 cup chopped dried apricots 6 pieces crystallized ginger, chopped Cover cookie sheet with waxed paper.

Please reserve by Dec. 15th: - Fresh Grain Fed Turkeys - Boneless Turkey Breasts - Ham - Chinese & Cube Fondu - Deli, cheese & Sandwich Trays

Other Holiday Favourites:

Don’t Forget! Fresh St. Albert Cheese and Cheese Curds Everyday!

613-744-6683 351 Donald Street. www.dumouchelmeat.com

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Submitted by Debbie Gobeo

www.dumouchelmeat.com

Holiday Favourites 2012 51


e Holiday Recip Favourites Spicy Pumpkin Chocolate Chip Cake 1 box (515gms) spice cake mix ½ cup water ½ cup oil 3 eggs 125 gms soft cream cheese 1 cup canned pumpkin 1 tsp cinnamon 1 tsp ginger ½ cup chocolate chips 2 tbsp sugar Preheat oven to 350F. Mix cake mix, water, oil, and eggs with electric mixer for 3 minutes. Add cream cheese, pumpkin and spices and beat until well blended. Stir in chocolate chips. Pour into greased bundt pan and bake 45 minutes. Cool and remove from pan. Sprinkle top with sugar. Submitted by Sue Adams, Orleans

Skor Bar Candy 1 cup salted or unsalted butter 3/4 cup packed brown sugar 2 cups chocolate chips Approximately 25 crackers Preheat oven to 350 degrees. Line cookie tray with aluminum foil with edges folded up. Line with crackers. In sauce pan, melt butter, add brown sugar, and bring to boil, simmer 3 minutes, and stir constantly. Pour over crackers, and put in oven 5 mins. Take out, adjust oven to 100 degrees. Sprinkle chocolate chips evenly over top, put back in oven until wet looking.

Mexican Spirals Makes about 5 dozens Preparation time: 25 minutes Chilling time: 2 hours Cooking time: 12 to 15 minutes Rolling tortillas around a spicy chicken filling is an easy way of creating a bunch of appetizers in a short time!

52 Holiday Favourites 2012

Submitted by Susan Zidar, Orleans

Christmas Drop Cookies 1 cup flour 1/2 tsp baking powder 1/8 tsp baking soda 1/2 tsp salt 1/3 cup butter 1/3 cup brown sugar 1 egg 1 tbsp milk 1/2 tsp almond extract 1/2 cup chopped almonds 1 cup glacé cherries, halved Preheat oven to 375 degrees. Stir flour, baking powder, baking soda and salt together. Cream butter. Add brown sugar gradually, beating well after each addition. Add egg, milk and almond extract. Mix well. Blend above into dry ingredients. Fold in nuts and cherries. Drop by teaspoonfuls onto greased cookie sheet - allow space for spreading. Bake 8 - 10 minutes or until browned. Makes about 2 and 1/2 dozen. Recipe can be doubled. These cookies freeze well, so can be made ahead. Enjoy! Submitted by Val Parker, Ottawa

Ingredients 1 pkg (250 g) cream cheese softened 1 cup diced cooked chicken or 250 ml. 1/4 lb., Monterey Jack cheese, shredded, or 125 g., 1/4 cup chopped,fresh,coriander,50 ml., or 1tsp dry, 2 tbsp diced fresh or canned Jalapeño peppers, or 25 ml. 2 tsp ground cumin, or 10 ml., Salt 4 (10-inch/25 cm) flour tortillas, Vegetable oil, Salsa and sour cream to serve.

Madeleine Meilleur MPP/députée Ottawa-Vanier

All the best to you and your family this holiday season! (613)744-4484 mmeilleur.mpp.co@liberal.ola.org www.madeleinemeilleur.onmpp.ca

R0011740133 HR2012

In a large bowl, combine cream cheese, chicken, Monterey Jack cheese, coriander, jalapeño peppers, cumin, salt to taste. Spread mixture evenly over tortillas. Roll up each tortilla tightly around chicken mixture. Wrap in plastic wrap and refrigerate at least 2 hours or up to 24 hours, it can also be frozen, and used when needed. Just before serving, cut each tortilla roll into 1/2 inch (1 cm) slices. Arrange on greased baking sheet, or lined with parchment paper; brush with oil. Bake in 350 F (180C) oven 12 to 15 minutes or until lightly browned. Serve hot with salsa and sour cream for dipping. Comments: These are always “Winners” everybody loves them! Also I can prepare them in advance.

Using spatula or large knife, spread chocolate evenly. Freeze for 2 hours. Once frozen, peel back foil and break into small pieces. Store in fridge or freezer.


e Holiday Recip Favourites Peach Cooler Cheesecake

Momâ&#x20AC;&#x2122;s Scotch Trifle

1 sleeve of peach or blueberry flavoured cookies 1 pkg (8-oz) cream cheese Âź c melted butter 1 pkg (8-oz) mascarpone cheese 1 bag (16-oz) frozen, sliced peaches 3 tbsp granulated sugar 1 pkg (3-oz) peach gelatine 1 pint blueberries or raspberries. 1 container (6-oz) fat-free peach yogurt Whipped cream for topping Fresh mint sprigs. Thaw the peaches and pat dry. Divide them so that you have two piles of 10 separate peach slices, save remaining peaches for decorating the cake. In a food processor, mix cookie crumbs and melted butter to crumbly mixture. Press into bottom of 8â&#x20AC;? spring form pan. Line the sides of pan with ten slices of peaches. Place a berry between each peach slice. Set aside. In small bowl, stir gelatin into 2/3 c boiling water for 2 minutes or until dissolved. In food processor, puree gelatin mixture, yogurt, cream cheese, mascarpone cheese, sugar and 10 peach slices for two minutes or until well blended. Spoon mixture into spring foam pan to cover cookie crust and peach slices. Smooth the top and layer with any remaining peach slices. Cover; chill 4 hours, or until set. Top cake with whipped cream and berries. Garnish cake with mint if desired. Prep time: 20 minutes Total Time: 4 hours, 20 minutes, Calories per serving 264 without whipped cream

1/2 c. cooking sherry 2 small black raspberry gelatins Jelly roll 1/4 c. toasted almonds 1 large pkg. coconut cream pie filling, made as directed on box 1/2 pt. whipping cream, whipped 1/4 c. toasted coconut After substituting 1/2 c. sherry for 1/2 c. water, make gelatins as directed on box. Chill until set. Slice jelly roll and place around sides of trifle bowl. Place gelatin in bottom of bowl. Spread almonds on top. (Reserve a few for garnish, if desired.) Mix 1/2 c. of whipped cream with pudding. Pour over gelatin/almonds. Top with remaining whipped cream. Sprinkle with toasted coconut. (May also use cherries and almonds as garnish) Chill.

Submitted by: Wendy Schieman, Ottawa

Hawaiian Banana Bread 2 cups sugar 21/2 cups flour 1 cup butter 1 teaspoon salt 6 very ripe bananas 2 teaspoons baking soda 4 eggs well beaten Cream sugar butter- add mashed bananas and eggs. Combine flour, salt and baking soda and blend into banana mixture...DO NOT OVERMIX..Pour into 2 pans 9X5X3 loaf pans-greased. Bake at 350 deg for 55 minutes or until dry in center of loaf. Turn out immediately to cool on wire rack.. Submitted by Elaine McBane, Stittsville

Submitted by Angela Hayward, Greely

Pumpkin Cheesecake (A HUGE hit at our house for both Christmas and Thanksgiving! 1 1/2 cups graham cracker crumbs 5 tablespoons butter, melted 1 cup plus 1 tablespoon sugar 24 oz cream cheese at room temperature 1 teaspoon vanilla extract 1 cup canned pumpkin 3 eggs 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice Whipped cream Preheat oven to 350*F. Crust -- Combine the graham cracker crumbs with the melted butter and one tablespoon of sugar. Do not allow it to turn into a paste, but rather remain nice and crumbly. Press the crumbs into the bottom of a spring form pan. Bake crust for 5 minutes and set aside. Cake -- In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, allspice and continue to beat until smooth and creamy. Pour the filling onto the crust. Bake for 60-70 minutes. The top will turn a bit darker at this point. Allow the cake to cool in the oven, and place in refrigerator when at room temperature. Serve with whipped cream Submitted by Kim Dâ&#x20AC;&#x2122;Angelo

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Holiday Favourites 2012 53


e Holiday Recip Favourites Almond Puff Dessert Recipe Yield: Two Almond Puff Desserts Mix with your hands 1/2 cup butter 1 cup flour 2 tbsp. water Divide mixture in half and place on a baking sheet in two 12 inch x 3 inch strips about 3 inches apart. Boil 1/2 cup butter 1 cup water Remove from heat and stir in 2 tsp. almond extract 1 cup flour Return to low heat till the mixture forms a ball. Remove from heat and beat in 3 eggs. Spread mixture over the two strips Bake 50 min. at 350 degrees. Remove from oven. Place on cooling rack to cool Glaze 1 1/2 cups of icing sugar 2 tbsp. butter 2 tsp. almond extract 1- 2 tbsp. warm water Mix and spread on both cooled puffs Top with slivered almonds. Freezes well Submitted by Joan Noonan

Zucchini Cupcakes 3 eggs 1-1/3 cups sugar 1/2 cup canola oil 1/2 cup orange juice 1 teaspoon almond extract 2-1/2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cloves 1-1/2 cups shredded zucchini

1/2 cup butter, cubed 1/4 cup 2% milk 1 teaspoon vanilla extract 1-1/2 to 2 cups confectioners' sugar In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen. Submitted by: Karen Lemieux

Gooey Butter Tart Squares Base: 1 cup (250 mL) all-purpose flour 1/4 cup (60 mL) granulated sugar 1/2 cup (125 mL) butter Topping: 2 tbsp (30 mL) butter, melted 2 eggs, lightly beaten 1 cup (250 mL) packed brown sugar 2 tbsp (30 mL) all-purpose flour 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) vanilla 1 pinch salt 1 cup (250 mL) chocolate chips (optional) 1/2 cup (125 mL) coarsely chopped walnuts (optional) In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350°F (180°C) oven for 15 minutes. Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in chocolate chips and walnuts; pour over base. Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into squares. Submitted by Marilyn Smith

CARAMEL FROSTING: 1 cup packed brown sugar

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e Holiday Recip Favourites Chocolate Cappuccino Cups 12 chocolate wafer cookies 4 tsp instant coffee mixed with 1 tbsp hot water 1.5 cups milk or cream 1 pk (4serving size) vanilla instant pudding .5 tsp cinnamon 3.5 cups whipped topping 1 cup chocolate sauce Put a cookie in each of 12 muffin cups. Mix coffee with milk, pudding mix, chocolate sauce and cinnamon till well blended and let sit for 5 minutes till slightly thickened. Fold in whipped topping. Spoon into individual muffin cups and freeze till firm (about 6 hrs). Drizzle chocolate sauce on individual plates and put a frozen muffin on each Submitted by Pam Coulas, Kanata

Whipped Shortbread 1 cup soft butter 1 ½ cups flour ½ cup icing sugar In electric mixer, beat butter. Add flour and icing sugar. Beat for 10 minutes. Drop off with a spoon onto an ungreased cookie sheet, or put dough through a cookie press. Decorate with colourful sprinkles. Bake 10-12 minutes at 300F. Submitted by Sandra Kwiatkowski, Nepean

Dark Fruit Cake

½ tsp. ground ginger ¼ tsp. ground mace ¼ tsp. ground cloves 1 cup butter 1 ¼ cup lightly packed brown sugar 6 eggs ¼ cup molasses ½ cup cold strong coffee Wash and dry seeded raisins, currants and seedless raisins. Prepare other fruits and nuts. Sift together the flour, baking powder, salt and spices. Add fruits and nuts, mixing until fruit is coated with flour. Cream butter; gradually blend in sugar. Add unbeaten eggs, one at a time, beating in well after each addition. Stir in molasses. Add flour mixture to creamed mixture alternately with coffee, combining thoroughly. Turn batter into a deep 8 inch square cake pan lined with foil or three layers of greased heavy paper. Spread evenly. Bake in a 300 degree F. oven, 2-3/4 to 3 hours. Cool cake in pan. Store several weeks. Submitted by Sandy Greene, Carp

Peanut Butter Cups 1 pkg chocolate chip cookie dough (Pillsbury or no name brand) 1 pkg peanut butter bites (presidents choice red bag or reeses) Cut cookie roll into 3/4 in. slices then cut slices into 4. Put each 1/4 into mini muffin tin (ungreased) bake at 350' for 7 min. Remove from oven. Press peanut butter cups into centre of cookie and let cool. Remove from muffin tin when chocolate is set. You can use mint or caramel bites. Makes about 36 cookies Submitted by; Walter Best, Brockville

2 cup seedless raisins 1 ½ cup seeded raisins 1 cup currants 1 8-oz. Pkg. glace cherries, halved 1 cup almonds, blanched, halved 1 8-oz pkg. cut mixed peel 1 cup cut up pitted dates 1 8-oz. Pkg. cut up mixed fruit 1 tbsp. diced candied ginger 3 cups sifted pastry flour or 2 ½ cup all-purpose flour 1 ½ tsp. Magic baking powder ¾ tsp. salt 1 ½ tsp. ground cinnamon ½ tsp. grated nutmeg

Apple Crisp 1/4cup butter (or a little more) 1/2cup flour 2/3cup packed brown sugar (or 1 cup if desired) 1/2tsp cinnamon 1/4cup rolled oats (6) Apples, multiple types work really well (Honey crisp, Gala and just (1) Granny Smith are my favourite mix for this recipe) Mix first (5) ingredients together in a bowl. Grease pan with shortening. Peel and slice (6) apples. Put apples into pan and top with mixture. Bake for 30minutes at 350degrees. Top with Ice Cream. Submitted by Lisa Barrett

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R0011736234

Ottawa Centre

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Community Office: 109 Catherine Street Ottawa, ON K2P 0P4 Tel: 613-722-6414 Email: ynaqvi.mpp.co@liberal.ola.org www.yasirnaqvimpp.ca R0011736259

Holiday Favourites 2012 55


e Holiday Recip Favourites Banana Bread in a Jar Recipe (Makes one dozen 250 ml jars) 2/3 cup shortening 2 2/3 cups white sugar 4 eggs 2 cups mashed bananas 2/3 cup water 3 1/3 cups all-purpose flour 1/2 teaspoon baking powder 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves (I used half a teaspoon because I didnâ&#x20AC;&#x2122;t want mine too â&#x20AC;&#x2DC;cloveyâ&#x20AC;&#x2122;.) 2/3 cup chopped pecans or walnuts You will also need: 12 250 ml canning jars funnel If you planning on storing these for a while, you will need to sterilize your jars. Preheat oven to 325 degrees F (165 degrees C). Grease insides of a dozen 250ml canning jars. (I wiped mine down with vegetable oil.) In a large bowl, cream shortening and sugar until light and fluffy. Mash bananas, beat in bananas, eggs and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Add nuts and stir them in with spoon. Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full. Place jars directly on rack in oven. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake for 45 minutes. Donâ&#x20AC;&#x2122;t worry if a few rise over the top of the jar. You can press it down with the lid. While jars are still warm, add lids. Screw on tightly. If you sterilized your jars, listen for the ping once you have added the lids; this means that the jar is sealed. If you miss the â&#x20AC;&#x153;pingâ&#x20AC;?, wait until they are completely cool and press on the top of the lid. If it doesnâ&#x20AC;&#x2122;t move at all, itâ&#x20AC;&#x2122;s sealed. Submitted by Wendy glousher, Johnstown

Cherries Jubilee FlambĂŠ. 1 jar of Sour pitted red cherries. Separate the juice from the cherries, in a small pot, add the separated juice, add 1/4 cup of lemon juice, and 3/4 cup of water. 1/4 cup of sugar, add cinnamon, and nutmeg a (pinch of each.) Dilute

1 tablespoon, of cornstarch to thicken in a bit of cold water. (Add more or less depending on the amount of juice you have. Don't make it too thick, as you will add the cherries to it. If company is there make the presentation by, thickening the sauce (I do it ahead, before the guest arrive) add the cherries to the thickened sauce, let cool. In a separate pot add 1/4 cup of Brandy and bring to warm ( do not boil) CAREFULLY ignite the Brandy, have someone turn off the light for flambĂŠ presentation, and pour the flaming Brandy over cherry sauce, in front of your guests. They will be amazed. Serve sauce over French Vanilla Ice Cream, I sometime use Cherry Vanilla Ice Cream. Enjoy..... This is a wonderful dessert and light after a heavy meal. Submitted by Madeleine Purdy

Cream and Crumb Shnitz Apple Pie 1 cup brown sugar 1/3 cup flour 3 tbsp. soft butter 4-7 apples 2/3 cups sour cream 3/4 tsp. cinnamon 9 inch unbaked pie crust Blend the brown sugar, flour, and butter into crumbs. Sprinkle 1/3 of the mixture into the bottom of the pie shell. Peel and core the apples. Cut them into 1 inch segments (shnitz). Arrange them into circles over the crumbs. Mix 1/2 remaining crumbs with the sour cream and spread over the apples. Mix the rest of the crumbs with the cinnamon and sprinkle it evenly over the top. Bake at 425 degrees for 10 minutes. Turn temperature down to 350 degrees and bake another 30 min. Cool and serve. Submitted by Morgan Gauthier

Merry Christmas

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e Holiday Recip Favourites Boules de Neige (Snow Balls)

Rhubarb Pudding

For 3 to 4 dozen cookies: 2 cups flour ½ cup sugar 1 cup butter, softened 2 teaspoons vanilla 2 cups walnuts, chopped 1 cup powdered sugar, sifted Preheat oven to 350 degrees F (180 degrees C). Grease a cookie sheet. Put all ingredients, except powdered sugar, in a large bowl, and mix well to form soft dough. Chill dough 2 hours in refrigerator. Roll dough in hands gently to form bit-size balls. Place balls on cookie sheet 3 inches apart. Bake 15 minutes or until golden. Remove from oven and immediately roll in powdered sugar. Cool and roll again in powdered sugar. Submitted by Susan Schneider, Kanata

Crumbs 1 ½ cup graham crumbs ¼ cup sugar ½ cup butter melted Mix well reserve ¼ cup of mixture for top Put into a 9x 13 pan and cook for 8 minutes at 375 4 cups rhubarb 1 cup sugar ½ cup water 3 Tbsp corn starch Cook on top of stove, about 5-10 minutes stir often it will thicken if necessary add a little more water, when it’s cooled some, spread over of cooked crumbs Next layer - 1 dream whip package according to directions with 1 ½ cup small marshmallows. Next layer - Vanilla instant pudding according to directions, I like to just mix and then spoon on that way you can get it where you want it try covering the entire dream whip. Next layer - The reserved crumbs

Banana Cake

Submitted by Sadie Foster, Nepean

½ cup butter or margarine ½ cup chopped walnuts 1-1/4 cps white sugar ½ cp chopped candied cherries 2 eggs 2 large mashed, ripe bananas 1 tsp salt ¾ cup milk 1 tsp baking powder 1 tsp vinegar 2 cups flour ½ tsp baking soda In a large mixing bowl, cream together butter and sugar using electric mixer. Beat in eggs, one at a time, vanilla, salt and baking powder. Gradually add flour and mix all ingredients well. Stir in mashed bananas, cherries and walnuts. In a glass measuring cup, stir milk, vinegar and baking soda together. Add to mixture last and stir well. Turn into a greased and floured 8 x 8- inch (20 x 20 cm) pan. Bake at 350o F (180o C) oven for 1 hour or until a toothpick inserted in the centre comes out clean.

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Christmas Snowballs 1 ½ cups chopped dates ¾ cup white sugar ½ cup chopped glazed cherries (red or green) 2 eggs (lightly beaten) ½ cup chopped walnuts (optional) 1 tsp vanilla ½ cups Rice Krispies 2 cups sweetened desiccated coconut Put the dates, sugar, cherries, and eggs in a large fry pan and cook on low heat. Stir constantly for approximately 10 minutes until the mixture turns into a paste. Remove from heat and stir in nuts. Once the mixture has cooled after a few minutes, stir in vanilla and Rice Krispies. Lightly butter your finger tips and shape the mixture into 1 inch balls. Roll the balls in the coconut. Store the Christmas Snowballs in a covered container and keep in the fridge. These can also be placed in the freezer until ready to serve. Submitted by Carolyn Kernohan, Kanata

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e Holiday Recip Favourites Rockin Christmas Ginger Cookies

Cranberry Cheesecake

3/4 cup soft butter 1 cup brown sugar 1 large egg 1/4 cup molasses 2 cups all-purposed unbleached flour 1 tsp baking soda 1tsp ground cinnamon 1 tsp ground ginger 1/2 tsp cloves 1/2 tsp salt sugar for rolling dough balls Preheat oven to 350 degrees. Beat butter and sugar until creamy. Add egg and molasses and beat until well mixed. Combine all the dry ingredients in one bowl and stir well. Add wet ingredients until well combined. Chill dough for at least 2 hours or overnight, as the dough is quite sticky. Roll dough into 1" balls and then roll the balls in sugar. Place sugared dough balls on parchment lined baking sheet and bake until cracks form on top of the cookie, about 10 minutes. Remove and let cool. Makes 4 dozen scrumptious cookies. Enjoy!

1 1/4 cup graham wafer crumbs 2 Tablespoons white sugar 1/4 cup butter or margarine melted 2 - 8 ounce packages cream cheese softened 2 eggs 3/4 cup of sugar 1 cup sour cream 2 teaspoons vanilla (twice) Heat oven to 350 Stir together crumbs and 2 tablespoons of sugar. Mix in butter thoroughly. Press mixture firmly and evenly in the bottom of ungreased cream cheesecake pan. Beat cream cheeses slightly, add eggs, 3/4 sugar and 2 teaspoons of vanilla. Beat until light and fluffy. Pour over crumb mixture. Bake until firm for 25 minutes. Blend sour cream, 2 tablespoons sugar and 2 teaspoons of vanilla. Spread carefully over warm cheesecake. Cool. Refrigerate at least 3 hours.

Submitted by Geills Kaluza, Manotick

Coconut Fruit Cake 3 eggs 1/2 cup red cherries, drained 1 cup sugar 1/2 cup green cherries, drained 1/4 cup butter 1 cup nuts 1/2 cup milk 6 cups coconut 1 cup flour 2 tsp baking powder 2 tsp vanilla 1 tsp lemon extract 3/4 cup mixed peel 3 cups pale raisins Cream butter, add sugar gradually and cream. Add eggs, one at a time and beat well. Add vanilla and lemon extract. Add flour and baking powder. Add fruit, coconut and nuts and mix well. Line buttered pans with wax paper. Butter paper. Bake at 275 for 2 hours, cover pans with foil if necessary. Submitted by Diane Cummings

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Cranberry Topping 3/4 cup white sugar 1/2 cup corn syrup 2 cups cranberries Mix sugar and corn syrup in a saucepan and heat to boiling. Add fresh cranberries or thaw frozen ones. Simmer 1 minute and remove from heat and cool. Put on top of cheesecake. Sprinkle with graham wafer crumbs. Submitted by Enis Poirier, Braeside

Special K Date Treats 1/2 cup regular margarine or butter 1 1/2 cups pitted dates 1/3 cup chopped maraschino cherries 3/4 cup sugar 3 cups Kellogg’s Special K cereal 1 cup chopped nuts First measure margarine, dates, cherries and sugar in medium size pan and cook over medium heat stirring constantly until mixture forms a soft paste (approximately) 10 minutes. Remove form heat. Add Special K cereal and nuts and mix thoroughly ---- portion by level measuring tablespoon onto waxed paper or buttered baking sheet. Shape into balls Let stand until cool. Yields about 40 treats.To store in freezer wrap tightly or place in airtight container. Submitted by Margaret Roberts

Councillor Egli’s Christmas Crumble Ingredients: Apples, peeled, and cubed or sliced (depends on the size of your dish, approx. 6-8 cups) ½ cup fresh or frozen cranberries ¾ cup brown sugar 1 tsp cinnamon 1 cup flour 3 tbsp white sugar 1 cup large flake oats ½ cup butter or margarine ½ tsp salt Fill a greased casserole with peeled, cubed apples and toss cranberries over the top. Combine cinnamon and white sugar and sprinkle over the fruit. In a separate bowl, cream together butter or margarine and brown sugar. Add salt. Cut flour and oats (together) into the creamy mixture until crumbly, and spread over top of fruit. Be more generous with the measurements for the crumble if you are using a bigger dish; you’re trying to cover the fruit completely. Bake at 375° for 30-35 minutes. Top should be golden and fruit mixture should be starting to bubble. G%%&&,(+(%+


e Holiday Recip Favourites Jam Jams 1 cup margarine 2 cups brown sugar 2 eggs 1 tsp vanilla 3 1/2 cups flour 1 tsp baking soda 1 tbsp hot water 1/2 tsp salt Cream together margarine and brown sugar. Add eggs and vanilla. Add flour and baking soda (mixed with hot water). Mix well until blended. Roll into balls. Flatten with a glass or your hand. Bake @ 350oF until golden brown (10-12 minutes). Put cookies together with your favorite jam. Spread vanilla or cream cheese icing on top and dip in coconut. Submitted by: Roxanne Dawe

Holiday Tiramisu 4 eggs separated 1 lb (450g) Mascarpone cheese 3/4 cup (175ml) Sugar Strong Espresso Coffee 1 cup (250ml) brewed and cooled down Dark Rum 1/3 cup (80ml) Italian lady fingers 3/4 lb (300g) Semi-Sweet chocolate (grated) 1/4 lb (100g) Cocoa 2 tbsp (30 ml) Lemon extracts 1tsp (5ml) Whipping cream 35% 250 ml (whipped) Beat egg whites stiffly and set aside. Beat whipping cream. Reserve for topping Beat egg yolks and sugar until thick and light. Add mascarpone cheese and beat again until well mixed. Add lemon extract. Fold egg whites into cheese mixture and set aside Add Rum to espresso coffee In a trifle bowl, place lady fingers, quickly dipped first in espresso coffee & rum. Spread cheese 1/4 mixture over them. Sprinkle cocoa (with a sifter), and then grated chocolate. Repeat placing fingers dipped in coffee/rum, cheese mixture, cocoa and chocolate, until the entire lady fingers are used. Top with piped whipped cream Sprinkle cocoa, grated chocolate, slivered almonds Refrigerate and serve cold Scoop in a martini glass or glass serving dishes Submitted by Teresa Scartozzi, Orleans

Santa’s Favourite Oatmeal Chocolate Chip Cookies Makes 42 cookies 1 ½ cups packed brown sugar 1 cup butter, softened 1 tsp vanilla 1 egg 2 cups quick-cooking oats 1 ½ cups all-purpose flour 1 tsp baking soda ¼ tsp salt 1 cup semi-sweet chocolate chips 1. Preheat oven to 350 °F. 2. In a large bowl, combine sugar and butter until well-blended. Add vanilla and egg, mix well. Stir in oats, flour, baking soda and salt. Add chocolate chips. 3. Place a piece of parchment paper on a cookie sheet. Drop rounded tablespoons of dough onto the cookie sheet about 2 inches apart, flatten slightly with a fork. 4. Bake for 10 minutes or until the edges begin to turn golden brown. Let the cookies cool slightly before placing them on a wire rack. Submitted by Michelle Chaput

Scor Bark This is a quick recipe to make during the holidays that is always a hit. 1 Full sleeve of saltine crackers 1 cup butter 1 cup brown sugar 350g package of milk chocolate chips 1. Heat oven to 350 F 2. Cover a cookie sheet with crackers, salt side up 3. Melt butter and brown sugar in a sauce pan until combined, stir continuously. 4. Pour the butter and brown sugar mixture over the crackers. 5. Bake in oven for 6 to 10 minutes to caramelize. 6. Remove from oven and immediately sprinkle chocolate chips on top. 7. Wait for about 30 seconds for the chocolate to melt, and then spread chocolate with a spoon. 8. Freeze for 1 hour. 9. Break apart and store in a container in the fridge. Submitted by Taryn Keith

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e Holiday Recip Favourites

Happy Holidays

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e Holiday Recip Favourites Double Chocolate Buttercream Squares

Delicious Chewy Brownies with a Chocolate Glaze Topping

Base: 4 squares unsweetened baking chocolate 1/2 cup butter 2 cups white sugar 1/4 tsp salt 1 tsp vanilla 4 eggs 1 cup all purpose flour Melt chocolate and butter together in large saucepan over low heat, stirring until smooth. Remove from heat. Stir in sugar, salt vanilla and eggs. Mix well. Add flour, stirring until smooth. Spread batter evenly in a greased 13"x9" cake pan. Bake at 350 degrees for 20-25 minutes. Cool completely.

1/2 cup butter (or margarine) 1 cup sugar 2 eggs 1 tsp vanilla 1/3 cup cocoa 1/2 cup flour 1/4 tsp salt 1/4 tsp baking powder For chocolate glaze: 3/4 cup chocolate chips 3 tbsp butter (or margarine) 1 tbsp corn syrup Preheat oven to 350o. Melt butter (or margarine) in a pot over medium heat. Remove and stir in sugar, eggs and vanilla. Beat in cocoa, flour, salt and baking powder. Pour into a greased square pan and bake for approx. 20 minutes. Remove and cool before adding topping. To make chocolate glaze for brownie topping: Over hot, but not boiling water, combine chocolate chips, butter (or margarine) and corn syrup. Stir until smoothe. Cool and pour over brownies. To make them look festive I add Christmas sprinkles!

Filling: 1/2 cup seedless raspberry jam 3 squares white baking chocolate 1/3 cup white sugar 1/4 cup water 2 eggs 1 cup butter, softened Spread jam evenly over cooled base. Chill. Melt white chocolate, stirring constantly until smooth. Set aside. In small saucepan, bring sugar and water to a boil. Boil 1 minute. Beat 2 eggs in a large bowl with electric mixer until frothy. Very gradually add hot syrup, beating on high speed for 5 minutes, or until thick and lemon coloured. Gradually add soft butter, a small piece at a time, beating well after each addition. Add the melted white chocolate and continue beating until thick and smooth. Spread evenly over jam. Decoration: 2 squares semi-sweet baking chocolate 1 tsp butter Melt chocolate and butter together until smooth. Drizzle over filling. Chill at least 1 hour to set. Store in refrigerator Submitted by Mary Bailey, RR1 North Augusta

Submitted by Ashley Leeder, Brockville

Apple Cranberry Cake 1. Mix 1/3 cup softened butter/marg. with 3/4 c. sugar. Beat until light and fluffy. Beat in 2 eggs: one at a time. 2. Mix 1 1/2 cup flour, 1 tsp. baking powder, 1/2 tsp. baking soda. Beat into egg mixture alternately with 2/3 cup yogurt. 3. Spread 1/2 of batter into greased and floured 10'' spring form pan. Arrange 1 1/2 cup cranberries (fresh/frozen) over top. 4. Combine 1/2 cup brown sugar with 2 tbsp. cinnamon. Sprinkle 1/2 of it over the cranberries. 5. Spread remaining batter over top. Arrange thin slices of 3 apples over the top. Sprinkle rest of sugar mixture. 6. Bake in 350" oven for 50 minutes or until golden. Serves 12. Submitted by Judith Tinsley, Kanata

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e Holiday Recip Favourites Upside-Down Cinnamon Buns

Mincemeat Brownies

(nothing beats these on Christmas morning - or any morning in fact!) Dough Recipe! 1 cup water 2 tbsp skim milk powder 1 egg, beaten 2 tbsp butter 3 tbsp sugar 1 1/4 tsp salt 3 1/2 cups white flour 1 tsp yeast (i use the kind that comes in the little brown jar) brown sugar-nut syrup! (i didn’t add nuts to mine, because sabrina can’t eat any nuts and they were still good!) 1/4 cup butter 1/2 cup packed brown sugar 2 tbsp water 1/2 cup pecan halves filling! 3 tbsp melted butter 2/3 cup packed brown sugar 1 tbsp ground cinnamon 1/4 cup chopped pecans 1. Measure first 8 ingredients in the order listed into BAKING PAN. 2. Insert Baking Pan into oven chamber, twist to secure. Close Lid. 3. Select: Dough/Pasta Setting 4. Press Start - There will be a 25 minute preheat delay before missing begins. 5. Meanwhile, prepare syrup. Boil together butter, water and brown sugar for 1 min. immediately, pour into a 9x13 inch pan; tilt pan to cover bottom evenly. Arrange pecans, flat side up, on syrup. 6. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle (I didn't have to do this/didn't want to do this). Roll dough into a 12x18inch rectangle. Brush with melted butter. Sprinkle evenly with a mixture of the brown sugar and cinnamon. Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. Place over syrup. Cover and let rise 30 mins or until double in volume. (I only let mine rise for 30 mins, and they only got a little bigger). Remove cover. 7. Bake at 375o for 35 mins. Loosen edges and invert onto serving tray.

4 tablespoons butter 1 cup firmly packed brown sugar 1 large egg 1/2 teaspoon vanilla 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup mincemeat 1 cup semi-sweet chocolate chips Chopped nuts (optional) Beat butter with brown sugar until well blended. Add egg and vanilla and continue beating until light and fluffy. Stir together the flour baking powder and salt: add to brown sugar mixture alternately with the mincemeat. Stir in chocolate chips. Spread in a greased 9-inch square pan. Sprinkle nuts over batter. Bake at 350 degrees for 30 minutes. Cool before cutting into squares. Makes 2 dozen or more depending on size when cutting.

Submitted by Ashley Sears, Arnprior

Submitted by Janet Dempsey

Cracker Crunch Bark Saltine crackers (enough to line a 9"x13" cookie sheet) 1/2 cup butter 1/2 cup packed brown sugar 2 cups chocolate chips Preheat oven to 350 degrees. Line cookie sheet with parchment paper or foil, then line with crackers. Melt butter and sugar in saucepan on medium-high. Bring mixture to a boil, boil 3 minutes without stirring. Spread over crackers. Bake 7 minutes. When you remove the pan from the oven, immediately sprinkle with chocolate chips. Let stand 5 minutes, and then spread melted chocolate. Cool in freezer. Break into pieces. Freezes well. Submitted by Kim Enos, North Augusta

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Holiday Favourites 2012 61


e Holiday Recip Favourites Yellow Delicious Apple Pie The Pastry: Sift together several times in a large bowl: 1 ½ cups Whole Wheat Pastry Flour 1 cup unbleached White Pastry Flour 1 teaspoon White Sugar 1 teaspoon Salt Dice quickly (to prevent softening) into ¼ inch pieces: ½ pound (2 sticks) cold unsalted butter. Add butter to dry ingredients, cutting in with a pastry cutter until it looks like course crumbs. Add another 1/8 pound (1/2 stick) cold butter and cut it into pea sized pieces. Drizzle over butter/flour mixture: 1/3 cup plus one tablespoon of ice water. You might need a little more according to how dough holds together, you don't want it too stiff or too mushy .If mix is too dry, add another tablespoon, If you cut the water in with a pastry cutter you usually won't need to add more than the recipe calls for. Too much water, and overworking the dough with hands toughens it, don’t do it! Mix quickly with a pastry cutter just until the dough holds together. Dough should look a bit rough, not smooth. Divide into two balls with the one for the lower crust slightly bigger. Press into flat discs, wrap tightly in plastic and refrigerate for at least 30 minutes. Two hours is better. This allows any gluten formed to “settle”, making your dough easier to roll out and preventing the crust from shrinking too much as it’s baking) Roll out the pie dough from centre towards outside edge, (not back and forth, which increases gluten/toughness) and put bottom crust in pie pan. Put back in the fridge while you prepare the filling. The Apple Filling: Mix together and set aside: 3/4 cup white sugar 3 tablespoons unbleached white flour 1/2 teaspoon ground cinnamon 1/8 teaspoon salt Peel 10 big Yellow Delicious Apples (you’ll need a few more if the apples are small.) Cut slices off cores about 1/4 inches thick making the slices as much the same thickness as possible. (Make sure there are no hard bits of core.) Toss slices in a bowl with the fresh squeezed juice of half to one lemon, (depending on size.) Sprinkle the sugar/flour/cinnamon/salt mixture over the apple slices. Let sit for 15 minutes, stirring several times, to soften apples a little, while you pre-heat the oven to 425oF. (Rack should be in lower third of the oven.) Spread apples in pie crust, flattening them & adjusting the slices so they fit together without a lot of spaces. (A clean hand does a better job than the back

of a spoon because you can arrange the slices better.) Press down. Dot the apples with about 2 tablespoons of butter, cut in small pieces. Remember this! (I often end up forgetting and then I have to sneak the butter in through the vent holes in the top crust which risks miss-shaping or tearing the holes.) Using a clean hand, run water around the top rim of the overhanging pie crust, and lay the top crust over the apples evenly. Seal the edge of the crust with your thumbs and cut the excess crust off with a sharp knife. From the excess pie dough, cut shapes with cookie cutters to decorate the pie. Arrange artfully, sticking them on with a little water. Cut vent holes in the crust for steam to escape! Or you can use a large straw to make holes in an even pattern. (To get fancy you can bake some shapes on a separate cookies sheet, watching them to make sure they don't burn, then when the pie is cool, insert them in the vent holes to give a three dimensional look to your pie. I've had dancing people or fish jumping out; seagulls flying in a circular pattern; horses galloping across the pie or rearing up, etc.) On top of the pie, lightly sprinkle Cinnamon Sugar made with: 2 teaspoons White Sugar and 1/8 teaspoon Cinnamon. Use a flour dredger to ensure the cinnamon sugar sprinkles on evenly. (If you put too much on you lose the effect of the pattern you've made with the pastry cut outs.) Bake about 30 minutes, checking frequently after the first 15 minutes to make sure the edge isn't over-browning. If it is, then put a metal rim protector over it, OR make a loose cover with aluminum foil (if it’s too tight the crust will be soggy.) After the 30 minutes is up, slip a cookie sheet under the pie pan, and reduce the baking heat to 350 F. and bake about another 30 minutes (one hour total is usually about right, depending on your particular oven), watching carefully to make sure rim and decoration don't brown unevenly or burn. Pie is done when a knife inserted in a vent feels that the apples slices are tender... not too firm, but not mushy. For filling to thicken properly, cool on a rack for 3-4 hours. To serve warm, heat for 15 minutes at 350 F Submitted by Carol McGrath, Arnprior

Dream Cake Bottom Layer 1 ½ cups all purpose flour ¾ cup brown sugar packed ¾ cup butter or hard margarine Top Layer 11 ounce can sweetened condensed milk ½ teaspoon vanilla ½ cup chopped walnuts

1160 Beaverwood Road, The Manotick Mews R0011743563

62 Holiday Favourites 2012

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e Holiday Recip Favourites No Cook Cream Cheese Pie

1/3 cup cherries glazed 1 ½ cups medium coconut Bottom Layer Mix flour and sugar well. Cut in butter until crumbly. Pack into ungreased 9 x 13 inch pan. Bake at 350 degrees for 10 minutes until golden Top Layer Stir all 5 ingredients together in a bowl. Spread on bottom layer. Bake in 350 degree oven for 25 – 30 minutes until set and golden color. Cool. Cuts into 54 squares

1 pkg Dream Whip ½ tsp vanilla ½ cup milk Put in 1 Cream Cheese 1 tsp lemon juice Beat with electric beaters Put in ½ cup icing sugar All together put in 9 inch Graham Pie Crust. On top put cherries pie filling. Put in refrigerator overnight, ready for next day

Submitted by Marg Phillimore, Nepean

Submitted by Harriet Kalijudic, Orleans

Zuchinni Christmas Cake 5 eggs beaten 1 ¼ cup oil 2 ¼ cup sugar 1 ½ tsp grated lemon rind 1 tsp orange extract ½ tsp vanilla 3 ½ cup shredded zucchini 4 cup flour 1 ½ tsp salt ½ tsp cinnamon ½ tsp ginger ½ tsp nutmeg 3 tsp baking powder 1 ½ to 2 cup raisins 225 g container red & green cherries 450 g container glazed fruit 1 ½ cup nuts Mix fruit with ½ cup of the flour. Combine eggs, oil & sugar. Beat well; add lemon rind, orange extract, vanilla & zucchini. Beat well. Combine flour [3 ½ cup, salt, cinnamon, ginger, nutmeg & baking powder. Add to egg/oil mixture. Combine well. Add nuts & fruit mixture by hand. Grease 3 loaf pans & cover bottom with parchment paper. Divide batter among the 3 loaf pans. Bake at 350 degrees for 60 minutes. Test with a toothpick for doneness. Cool on a rack & remove from pans. Wrap well & can be frozen. Submitted by Ella Mohr, Stittsville

Christmas Pudding 2 eggs 1 ½ cups currants 1 ½ cups raisins 1 ½ cups suet ½ cup sugar 1 cup molasses ½ cup milk 4 cups flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon mixed spice Boil or steam 3 hours CHRISTMAS PUDDING SAUCE 2 oz butter 2 oz plain flour 2 cups milk 2 oz sugar 5 tbsp dark rum Melt the butter in a saucepan over a medium heat, add the flour and stir to create a thick paste. Cook for 1 minute taking care not to burn. Using a hand whisk, slowly add the milk, stirring vigorously. Continue whisking until thick smooth sauce is formed [about 5 minutes]. Do not have the heat too high or the base of the sauce may burn. Add the sugar and whisk until dissolved. Lower the heat and cook for 5 minutes stirring from time to time. Finally, add the rum and serve over the Christmas pudding. Submitted by Elva Greene, Carp

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e Holiday Recip Favourites Choclate Brandy Balls

Cherry Almond Squares

1 cup chocolate chips, melted 3 tablespoons corn syrup ½ cup brandy or ginger ale 2 ¼ cups crushed chocolate wafers 1 cup finely chopped nuts ½ cup icing sugar ½ cup finely chopped candied red cherries Granulated sugar In a small bowl, combine chocolate chips [melted] corn syrup and brandy or ginger ale. In a large bowl, thoroughly combine wafer crumbs, nuts, icing sugar and cherries. Add chocolate mixture and stir until blended. Let stand 30 minutes. Shape into 1 inch balls and roll into granulated sugar. Store in a covered container. These cookies are best left for a day or two, for the flavors to blend and mellow. Makes 4 – 5 dozen Variations – Red or green food colouring can be added to the granulated sugar for a festive appearance. Submitted by Christine Monsour, Ottawa

½ cup butter 2 ½ cups brown sugar 3 cups flour 3 teaspoons almond flavouring 1 cup walnuts ½ cup shortening 3 eggs 3 teaspoons baking powder 1 cup sliced cherries ½ teaspoon salt Cream sugar, shortening & butter. Add eggs first then dry ingredients, mix in fruit. Spread in greased 9 x 13 inch cake pan. Bake 30 minutes at 350 degrees. Cut in squares while warm. Icing ¼ cup soft butter Few grains of salt ¼ cup milk or cream ½ teaspoon almond flavouring 2 cups icing sugar Mix and beat until smooth. Add more milk or icing sugar if needed.

Cranberry Apple Pie

Submitted by Edith Duncan, Kanata

Pastry for 9 inch two crust pie 2/3 cup white sugar 3 tbsp flour 1 cup cranberries ½ cup raisins Grated rind of 1 lemon or ½ tsp dried lemon peel 4 or 5 large tart apples 2 tbsp butter or margarine Preheat oven to 425 degrees. Line a 9 inch pie pan with half the pastry dough. Stir the sugar and flour together in a large bowl. Add the cranberries, raisins and lemon rind. Peel, core and slice the apples and toss them in the sugar mixture. Pile the filling into the lined pie pan and dot with the butter. Roll out the top crust and drape it over the pie. Crimp the edges together and cut several small vents in the top. Bake for 10 minutes, then lower the heat to 350 degrees and continue baking for 30 – 40 minutes or until the apples is tender and the crust is brown.

Apple Cake Mix 5 eggs 1 ½ cups sugar 1 pkg vanilla [Octker] Add 1 ¼ cups oil 1 tsp almond extract A few grains salt 2 tsp or 1 pkg baking powder [Octker] 2 cups all purpose flour Lightly grease 9 x 13 inch pan. Place 2/3 batter in pan, then slice 3 or 4 apples [sprinkle apples with cinnamon & 2 tsp brown sugar]. Cover with remaining batter, sprinkle with brown sugar & cinnamon. Bake 350 degrees for 45 minutes, till golden. Option - Bundt pan - Bake 325 degrees approx 1 hour, sprinkle greased pan with cinnamon sugar mixture for a nice coating.

Submitted by Mary Shoup, Arnprior Submitted by Helen A Lew, Ottawa

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e Holiday Recip Favourites Lemon Lush

Irish Cream Cookies

Crust 1 cup flour ½ cup margarine ½ cup chopped walnuts Note Double ingredients for crust if walnuts aren’t used. [Personally I don’t us the walnuts]. Use a 9 x 13 inch pan First Layer Make the crust and press all around the bottom of the pan Bake 15 minutes at 375 degrees. Cool. Second Layer Mix together 8 oz cream cheese, 1 cup of cool whip and 1 cup of icing sugar and spread over cooled crust. Third Layer Mix 2 packages of lemon instant pudding with 3 cups of milk and beat with mixer until thick. Spread over cheese mixture. Cover with remainder of cool whip. Chill in fridge for at least 2 hours

¾ cup butter 1 ¼ cup brown sugar 2 tbsp Irish cream 1 tbsp vanilla 1 egg 1 ¾ cup flour 1 tsp salt ¾ tsp baking soda 1 cup chocolate chips [semi] 1 cup pecans – chopped Suggested oven temp 350 – 370 degrees Cream softened butter and brown sugar until smooth. Add egg, vanilla, Irish cream, salt and baking powder. Fold in flour until completely moist. Add chocolate chips and pecans. Place uniform drops on ungreased cookie sheet. Approx 8 – 10 minutes for soft cookies

Submitted by Helen Coady, Braeside

1 ½ cup all purpose flour 1 teaspoon cinnamon ½ teaspoon baking soda ¼ teaspoon salt ½ cup [tub] margarine 3/4 cup firmly packed brown sugar 1 egg 1 ½ cup grated carrot 2 tablespoons apple juice or water ½ teaspoon vanilla 3 cup all Bran Flakes Cereal or no name 1 cup raisins Stir together flour, cinnamon, baking soda, salt set aside. In large bowl cream, margarine & sugar until fluffy, beat in egg, add carrots, juice & vanilla. Mix well. Stir in flour, cereal and raisins until well combined. Drop by tablespoons about 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 – 10 minutes or until golden. Remove to rack, cool completely before storing. They freeze good.

Ginger Tapioca Pudding Ginger Tea – Chop finely, at least an inch length of ginger root. More roots enhances/defines the flavor. Add to approximately 2 ½ - 3 cups boiling water; bring again to boiling for about 3 minutes; turn off heat and let steep until cool [overnight]. Into 2 ½ cups milk [1/2 & ½], soak ½ cup tapioca flakes [overnight]. Add ginger tea to milk mix. If ginger chunks are tiny, leave in the mix. Cook [in double boiler] until thickened – at least 30 minutes, stirring frequently at beginning; continuously at end. Beat 2 or 3 eggs slightly; to eggs add: ½ cup sugar, dash salt, 1 tsp vanilla; set aside. When cooking tapioca flakes begin to thicken near boiling, cook additional approx 3 minutes. Add some cooked mixture to egg mixture before adding it to the cooking mixture, stirring constantly. Continue stirring for at least 3 – 4 minutes. This discourages sticking to bottom of pot, enhances frothiness, and ensures the eggs don’t cook in stringy strands. Pour mixture into casserole dish, bake in pan with water. Bake in 350 degree oven for about 45 minutes. Serves 4 -6 quite generously; add fruit or mint leaf when serving [opt]. Enjoy!

Submitted by Tiffany Gauthier, Ottawa

Carrot Raisin Bran Cookies

Submitted by; Audrey Jones Brockville, Ontario Submitted by Joy Nieckarz, Bells Corners

R0011754066

Holiday Favourites 2012 65


e Holiday Recip Favourites ¼ cup dark rum 1 packet [2 teaspoons] unflavored gelatin powder 1 15 ounce can pumpkin [not pie filling] ½ cup granulated sugar ½ cup light brown sugar, lightly packed 2 extra large egg yolks 2 teaspoons grated orange zest ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon kosher salt 1 ½ cups cold heavy cream 1 ½ teaspoons pure vanilla extract Sweetened whipped cream 8 to 10 chopped ginger cookies Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture. To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger. 8 – 10 servings Prep time 20 minutes Submitted by Joanne Pokornik, Ottawa

Pumpkin Spice Latte Cheesecake 18 Graham crackers [2 sleeves] ½ cup unsalted butter, melted ¼ tsp kosher salt 1 cup & 2 tbsp sugar 3 pkg [250 g each] cream cheese [room temp] 1 ½ tsp vanilla essence 3 eggs 1 can canned pumpkin 3 tsp grd cinnamon ½ tsp nutmeg ½ tsp ground ginger

1 tbsp instant coffee 1 cup whipping cream [garnish] Heat oven to 350 degrees. In food processor, pulse graham crackers, add butter, salt and 2 tbsp sugar – combine. Using measuring cup, press onto 9 inch spring form pan, Set aside. Using electric mixer, beat cream cheese and 1 cup of the remaining sugar in large bowl until blended. Add vanilla, mix well. Add eggs, 1 at a time on low speed after each time until blended. Reserve 1 ½ cups batter. Stir in pumpkin, cinnamon, nutmeg and ginger into remaining batter; pour over crust. Add coffee granules to reserved batter; stir until completely dissolved. Carefully spoon over pumpkin layer in pan; spread to form even layer. Bake for 50–55 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Beat whipping cream with ¼ cup sugar and ½ tsp each of cinnamon and nutmeg in a clean bowl. Mix on hi speed until stiff. Serve over cheesecake. Submitted by Irene Nimchick, Kanata

Black Forest Coconut Clusters [3 doz] 1 (6 oz) pkg butterscotch pieces 1 (6 oz) pkg semi-sweet chocolate pieces 1 (7 oz) bag featherflake or featherstrip coconut 1 (12 oz) jar drained coarsely chopped maraschino cherries Combine butterscotch and choco pieces in a med saucepan. Melt over low heat, stirring constantly, until smooth. Stir in coconut and chopped cherries. Drop by teaspoon on waxed paper. Top with maraschino cherry halves. Chill. Submitted by Ellie Gauthier, Nepean

Coconut Christmas Trees ½ cup butter 2 cups icing sugar 3 tbsp milk 3 cups coconut ½ tsp vanilla or almond flavour Green food colouring 4 squares of white baking chocolate (or half bag of white chocolate chips) Melt butter in saucepan. Remove from heat and add sugar and milk. Mix. Stir in coconut and flavouring and enough green food colouring to achieve a nice green ‘tree’ colour. Shape into balls (1 inch in diameter). Squeeze the top to form a cone (tree) shape. Refrigerate on a tray overnight, uncovered, to let them dry. Melt the white chocolate and dip the top of the trees to look like snow. Makes about 30 trees. Submitted by Shireen VanBuskirk, Brockville RECI.R0011736268

Pumpkin Mousse Parfaits

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66 Holiday Favourites 2012

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e Holiday Recip Favourites Red Lobster Cheese Biscuits 2 cups Bisquick 2/3 cup milk 1/4 teaspoon garlic powder 1/2 cup shredded sharp cheddar cheese 1/4 cup butter 1/2 teaspoon garlic powder 1/8 teaspoon onion powder 1/4 teaspoon kosher salt 1/2 teaspoon parsley flakes Heat oven to 450. Mix Bisquick, garlic powder, milk and cheese until well blended. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Combine butter, garlic powder, onion powder, parsley and salt. Melt in microwave for 20 seconds. Brush top of biscuits with butter Submitted by Michelle Heavens, Brockville

Festive Party Meatballs 2 lbs. Ground Beef 2 lbs. Sweet Italian Sausage (casings removed) 4 beaten eggs 4 Tbsp. Minced Onion 1 tsp. Salt 1 tsp. Paprika Pepper (as much or as little as per your taste) 2 Cups of very fine Breadcrumbs Mix all the ingredients well, shape into 1” balls. Brown on all sides or deep fry until brown. Drain well on paper towel (can be frozen at this stage) or place in an oven-proof baking dish and proceed with the following sauce. 1 junior size jar of baby food peaches or apricots 1/3 c. ketchup ½ c. brown sugar 2 tbsp. soya sauce 2 tsp. ginger ¼ tsp. salt and pepper ½ tsp.garlic powder Mix all ingredients well, pour over cooked meatballs, place in a 325 preheated oven for 1 hour. Stir twice during heating being careful not to break meatballs. Keep warm while serving . I use a fondue pot or a chafing dish. Yields 75 or more meatballs.

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Holly Jolly Punch 12 cups cranberry juice (not cocktail) 3/4 c orange juice concentrate (not diluted) 3/4 c lemonade concentrate (not diluted) 8 c gingerale 2/3 c sugar Mix together, add ice. Hint: Freeze 2 c of the cranberry juice in a margarine tub and float it in the punch ahead of time to cool and melt into the punch. We made this punch at our Christmas open house last year and everyone raved about it. It disappeared very quickly! Submitted by Cynthia Matthews

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Holiday Favourites 2012 7


e Holiday Recip Favourites Hot Holiday Canapes

Combine salsa ingredients. Brush inside of muffin halves with garlic-flavoured Olive oil and grill on baking sheet under broiler for 2 minutes untill lightly golden. Cut out center of English muffin, using round cookie cutter or apple corer. On toasted muffin half, spread tapenade, tomato salsa, garnish with a little blue cheese and sprinkle with mozzarella cheese. When ready to serve, place under the broiler for another 2 minutes till cheese has melted. Serve warm, garnished with a fresh basil leaf. Makes 12 wreaths / canapĂŠs. Serve whole to each dinner guest as first course or cut into thirds as appetizers.

6 english muffins, sliced in half garlic-flavoured olive oil black olive tapenade tomato basil salsa * blue cheese, grated shredded mozzarella cheese fresh basil leaves

Tip: Garnish leftover middle muffin rounds with smoked salmon cream cheese, dill and capers. *Variations for your salsa: Add blue cheese or feta to your tomato salsa and serve on grilled fish, chicken, asparagus or green beans.

TOMATO/BASIL SALSA * â&#x20AC;&#x201C; Combine: 1 large tomato, diced 1 green onion, sliced 1 clove garlic, minced 1 tbsp fresh basil, chopped 1 tbsp extra-virgin olive oil 1 tsp apple cider vinegar 1 tsp chopped italian parsley salt & pepper to taste

Submitted by L.T. Murphy Orleans

Best English Scones The following recipe will yield 8 - 9 Scones, 3 inches in diameter and almost 2 inches in height. 2Ÿ cups all-purpose flour (unsifted) 1½ tsps cream of tartar 2 tsps baking powder 1 tsp baking soda 1 tsp salt ½ cup currents (may be omitted or substituted with raisins) 1 egg 3 tbsp sugar ž cup buttermilk (1 or 2% milk can be substituted) 1½ tbsp soft margarine (melted) * I prefer to use buttermilk due to its low fat content and the result it yields. Sift together flour, cream of tartar, baking powder, baking soda and salt. Gently stir in currents and then set aside. Lightly beat egg in a large bowl, add sugar and beat again. Add half the milk and blend well with fork to dissolve sugar. Incorporate remaining milk. Gently combine dry mixture into wet while adding the melted margarine. If mixture is very sticky, carefully add a little more flour and knead softly 5 or 6 times. Do not overwork mixture otherwise scones will be heavy and on tough side. Place mixture on a floured board and roll out to ž inch thickness. Cut with 3 inch cookie cutter* and place on lightly greased cookie sheet or on one covered with parchment paper. Bake for 10 to 12 minutes at 440°F. Watch as they brown quickly.

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8 Holiday Favourites 2012

Tortilla Roll-Ups Prep. time 20 min / chill time 4 hrs. or overnight. 1 pkg. (250 g.) Philadelphia brand cream cheese, softened. 1/3 cup Kraft cheese ranch dressing / 75 ml. 1 carrot finally chopped. 2/3 cup fresh broccoli, finely chopped / 150 ml. eight - 7 inch (17.5 cm.) flour tortillas. Mix all ingredients, except tortillas. Spread 2 Tbsp. (30 ml) of mixture on each tortilla; roll up tightly. Wrap rolls in plastic wrap; refrigerate to chill for easy slicing. Just before serving; unwrap and slice 1/2 inch (1.5 cm) on the diagonal. Makes 4-5 dozen pieces. Per Roll: Calories - 20 Carbohydrates - 2.2 g Protein - .5 g Fat - 1.0 g Submitted by Sheila Payne, Richmond


e Holiday Recip Favourites Bean Dip

Easy Peasy Cheesy Appetizer

2 -15 oz cans black beans, drained and rinsed 1 1/2 cup corn, frozen or canned--drain) 1 cup chopped purple onion 1 cup tomato, diced 1 red pepper, chopped 1 yellow pepper, chopped 1 avocado (just cut into chunks before you serve)

200 grams Cambozola cheese. 1 lemon. package of whole Medjool dates. 1 baguette (I prefer the wider baguette not the skinny one) Scrape the rind off the Cambozola cheese and in a bowl squish the cheese with a spoon. Grate the rind of one lemon and mix into the cheese. Spread some of the lemony cheese mixture on each slice of baguette and put the baguette slices on a cookie sheet. Place a half slice of a Medjool date on top of each cheesy baguette slice. Place the cookie sheet in a pre-heated 350 degree oven and bake until the cheese hs melted. Approximately 3 minutes. Place the hot baguette slices on a platter and watch them disappear! Your guests will be asking for the recipe, so has it handy!

Dressing: 1/8 cup fresh cilantro chopped 3 cloves garlic minced 1/2 cup balsamic vinegar 1/2 cup light olive oil 1/4 tsp cumin 1/2 tsp pepper Mix and chill. Serve with nacho chips of your choice

Submitted by Jill Carty, Stittsville

Pineapple Platter

Submitted by Martina Hill, Bancroft

Festive Cheese Pear 1 package (250g) MacLaren's Imperial Cheese (the red tub) - softened 1 package (250g) Cream Cheese - softened 3 tsp Worcestershire sauce Soften cheeses and mix together with Worcestershire sauce. Wrap in plastic wrap and form into a pear shape with your hands. Chill 1 hour. Touch up pear shape as necessary and chill thoroughly. Unwrap and sprinkle with paprika. Insert a 2" piece of cinnamon stick and a bay leaf in the top to form the stem and leaf. Let sit at room temperature for 15 minutes before serving.

whole pineapple about 25-30 maraschino cherries 900 gr block of cheese (cheddar, mozzarella, or marble) 3-different kinds of fruit (strawberries, grapes, cantaloupe, watermelon etc..) depending on occasion & taste crackers depending on occasion & taste fancy toothpicks, depending on occasion Cut ends off pineapple. Discard ends. Cut pineapple in half lengthwise. Cut halves in half lengthwise, cut inside of pineapple away from core, then cut that piece in half lengthwise down middle, then cut into triangles. Place core onto a platter, then place cut pieces onto core. Cut cherries in half. Cut cheese into ½â&#x20AC;? cubes about Âźâ&#x20AC;? thick. Put toothpicks threw middle of half cherries, then middle of cheese cubes, then onto one of the pineapple pieces. Place fruit, crackers and rest of cheese on sides of pineapple cores. Depending on occasion you can place in middle of platter fruit, pâtĂŠ, candies, etc... This platter is great for any occasion easy and fast to fix. Great for chocolate fondue, center piece for appetizer or potluck table. Great for a potluck dish. Fruit would depend on what time of year. Crackers can be sociables, veggie, mini baguettes, etc... You can really make it to your own taste. Submitted by Victoria & Richard Beaudoin,Orleans

Submitted by Mary-Ellen Datema R0011710628

Allan Hubley Councillor, Kanata South Ward

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e Holiday Recip Favourites

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Holiday Favourites 2012 67


e Holiday Recip Favourites

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