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vourites 2010 ONE




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vourites 2010

a p p e t i z e rs

Readers & sponsors make the EMC

Holiday Recipe Book

Christmas Log

1lb sharp cheese, grated 2 3oz packages of cream cheese softened 1 tablespoon raw onion, minced 1 teaspoon Worcestershire sauce 1 3oz package pimento cream cheese ½ cup Ketchup 1 cup finely chopped nuts Dash of cayenne pepper Combine cheeses and blend together well. Add remaining ingredients. Roll into log shape and use the nuts as an outside cover by rolling cheese log in the chopped nuts. Sprinkle with paprika for added colour. Chill and serve with snack crackers. Submitted by: Linda Gilchrist, Ottawa

Crunchy Ham & Cheese Ball 1 package 8oz cream cheese softened ¼ cup mayo 2 cups ground cooked ham 2 tablespoon parsley 1 teaspoon minced onion ¼ teaspoon dry mustard ¼ teaspoon hot pepper sauce such as Tabasco ½ cup chopped nuts any variety Mix cream cheese and mayo until smooth. Add in next 5 ingredients. Cover and chill several hours. Form into 1 or 2 small balls and roll in nuts to coat. Serve with Crackers. Note: Balls freeze well without nuts. Simply thaw and roll in nuts when needed.

another success

The holidays are a time for sharing, and that is exactly what’s happening in the EMC’s 2010 Holiday Recipe Book. Favourite recipes are passed on from one family to another; new memories are formed as families try out someone else’s favourite dish. Surely these recipes will spark new family traditions, and the circle of holiday joy and sharing will continue. Something magical happens when the air fills with the scent of delicious spices and sweets, bringing families and friends together during this most festive time of year. We want to thank all who gave wonderful submissions to make this year’s recipe book all the more delectable. We also extend gratitude to our sponsors who helped make this year’s book possible and provided a wonderful variety of prizes for

Submitted by Nancy Turnbull, Orleans

some of the lucky chefs. Winners are sure to make great use of our grand prize —a $1,200 Gift Certificate from Almonte Home Furniture. Our other great prizes include a $700 Mary Kate & Ashley Shag Rug from Arnprior Floor Covering and a batch of wine from Corks Winery- perfect for any occasion. In addition, Sew for It and Westgate Shopping Centre are each giving away a $250 gift certificate that will be a big help with finding presents for those on your list this holiday season. Our final great prize is a must-have to help you recover after a busy holiday season. Enjoy a two night stay at The Colonel’s Inn Bed and Breakfast in Prescott which includes dinner and breakfast. Thanks again to all who contributed to this year’s book. We wish you and yours the very best that this magical season has to offer. -EMC Staff

Quick and Easy Bruschetta

or i r p n r A or i r p n r A or i r p n r A




358004 HR 2010

1 Baguette style loaf –Whole wheat or White (you could also use cracker “Crustinis”) 2-4 ripe tomatoes finely chopped 1-2 chopped garlic cloves (or 1 tsp of prepared chopped garlic) ½ bunch fresh chopped Basil leaves (or several stems from a plant, or 2 “squirt from herb tube) ½ -1 cup grated parmesan cheese 4-6 tablespoons Olive oil Slice and Toast ½ inch pieces of baguette and place on baking pan. Don’t overlap slices. Stir all other ingredients together in a bowl, letting it sit for a few moments to absorb the olive oil and cheese (you can do this a few hours ahead or even overnight ,if you wish and keep in fridge until ready to use) Heat oven @ 350. On each slice of toasted bread, place 1 heaped teaspoon of tomato mixture. Bake for approx 10 minutes to heat up. Serve as snack or starter for a meal! Tip: If you have leftover tomato mixture, you can bake some chicken topped with left over bruchetta the next evening, for a delicious “Italian” flavor!!








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Submitted by: Monica Christian, Kanata Ont 2010

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vourites 2010

m a i n c o u rs e s

Peel and dice one medium turnip. Cook in boiling salted water until tender (30 minutes). Drain and mash turnip, beat in applesauce, butter, eggs, flour, brown sugar, baking powder, salt & pepper and nutmeg. Transfer into a greased casserole dish and chill. Heat casserole in 350 oven for 30 minutes

Cheesy Broccoli Casserole

Submitted by: Marie Garvin, Jasper Ont.

3 Cups frozen chopped broccoli, thawed, drained and patted dry 2 Cups shredded cheddar cheese 3 packages stuffing mix 1 small onion, finely chopped 1 egg, lightly beaten 1/8 teaspoon ground nutmeg dash of pepper 1 cup fat free milk 1 cup reduced sodium chicken broth 2 bacon strips, cooked and crumbled

One Dish Chicken or Turkey Casserole

In a large bowl combine the broccoli, cheese, stuffing mix, onion, egg, nutmeg and pepper. Gradually stir in milk and broth, transfer to 2 qt baking dish, coated with cooking spray. Bake uncovered at 325 degrees for 50-55 minutes or until thermometer reads 100 degrees. Sprinkle with bacon. Yield 7 servings. Submitted by Veronica Gariepy, Nepean

Serves 8-10 people 2 -10 oz cans cream of chicken soup ¼ cup mushroom liquid (if using canned mushrooms), or water or leftover gravy if available 1 cup sliced mushrooms 1-1 ½ cups of celery, sliced diagonally 1 cup finely chopped onions 2 heaping cups of cooked chicken or turkey, diced Salt and Pepper to taste 1 cup almonds, silvered or chopped 2 cups canned, dry chow mein noodles Preheat oven to 350 degrees In a large ovenproof casserole dish about 10 inches diameter and 4 inches deep, spoon soup and add liquid or gravy, if available. Stir to mix, then add mushrooms, celery, onion, chicken or turkey, salt and pepper to taste.

Turnip Delight 1 medium turnup 1 -10oz size applesauce 2 tablespoons butter ½ tablespoon salt 2 eggs 2 tablespoons flour 1 tablespoon brown sugar 1 teaspoon baking powder 1/8 teaspoon pepper 1/8 teaspoon nutmeg (optional)

In a bowl mix together almonds and noodles. Add ½ of the noodle mixture to casserole and stir to combine well. Sprinkle remaining noodle mixture on top and bake until well heated, about 40-50 minutes. Serve with seasonal vegetables. Submitted by: Margaret H. Bahm, Arnprior

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vourites 2010

Savoury Cheese and Tomato Tarte 1/2 cup lemon juice 1/4 cup melted butter 1 tsp. dried thyme salt and pepper 5 plum tomatoes, halved 6 sheets phyllo pastry 1 1/2 cups ricotta cheese 4 eggs beaten 1/2 cup parmesan cheese 1. Heat oven to 350.  Whisk half of the lemon juice with butter, thyme, salt and pepper.  Toss half of the moisture with the tomatoes. Lay the tomatoes on a rimmed baking sheet.  Bake for 30 to 35 minutes until softened and browned. 2.  Lay one sheet of phyllo pastry on a clean work surface. Brush all over with some of the remaining butter/lemon mixture.  Set in a 10" pie plate.  Repeat with each sheet, layering the sheets so that the bottom is covered and there is an overhang around the rim of the pie plate. 3. Stir the ricotta cheese with the remaining lemon juice, eggs and parmesan cheese.  Spoon mixture onto the pastry.  Nestle the tomatoes into the cheese mixture, cut side up.  Fold the overhanging phyllo, crimp the edges.  Bake for 40 to 50 minutes.  Makes 8 servings. Submitted by: Naomi Lindstein, Ottawa

Tourtiere Quebecoise 1 Lb (500g) lean ground pork 12 Lb (250g) lean ground veal 1 Medium onion, chopped 1 Large clove garlic (fnally chopped) 1 1/2 Tsp salt 1 Tsp freshly ground black pepper 1/4 Tsp cloves 1/2 Freshly grated nutmeg 1 Cup water 1 Slice white bread, cubed

2 Tenderflake pie shells In a large saucepan, combine the pork and veal with the onion, garlic, salt, pepper, cloves, nutmeg and water. Bring to a gentle boil, stirring to blend all the ingredients, and then reduce heat to a simmer. Cook for 20 minutes. Remove from heat and stir in the bread cubes.  Adjust seasoning. Set aside. Preheat oven to 400 degrees F.  Pour the meat mixture into the prepared pie shell and spread it out evenly.  Use the pastry from the second pie shell and invert as the top crust for the pie, pinching the edges of the pastry together. Cut slits in the top to allow steam to escape and brush with a little milk to help it brown.  Bake for 45-55 minutes.  Serve with applesauce or a red onion relish.  Submitted by: Susan Rainville, Orleans

Christmas Savory Potato Dressing 4-6 peeled and quartered large Potatoes I medium Onion, peeled and very finely chopped or grated 2-4 Tablespoons, Dried Winter savory or Mixed Dressing herbs ¼ cup Butter or Margarine Con’t on page 7

Diane Deans

Councillor/Conseillère, Quartier Gloucester - Southgate Ward Phone: (613) 580-2480 110 Laurier Avenue West, Ottawa, ON K1P 1J1 6


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Season’s Greetings

vourites 2010 ½ cup any type of milk or cream Salt and pepper if you use them. Boil the potatoes until soft.-approx 15-20 minutes. After draining them, Put them in a baking dish. Mash them well, until quite smooth, adding in the butter and milk as you do this. Stir in the Onion and Dried herbs. Season with Salt and pepper if you wish. ****At this point you can cover and freeze the potato mixture for several weeks**** Cover the dish and bake for approx 30 minutes at 350 degrees, (while you are slicing your Christmas turkey!!) Serve as a tasty side dish to your Christmas Turkey and vegetables Submitted by: Monica Christian, Kanata

Quick and Easy Chili Cheese Casserole 4 cups spiral pasta 4 cups leftover chili or 2 cans bought chili 1 jar nacho cheese 1 cup salsa 2 cups grated cheese. Prepare pasta and drain. Combine pasta, chili, nacho cheese and salsa in a large bowl.  Place in large casserole dish and top with grated cheese. Bake in 375 degree oven for 35 minutes. Submitted by: Debbie Claydon, Stittsville

Apple Squash Soup


Makes 10 cups and freezes well 1 tbsp(15ml) canola or olive oil 1 onion chopped or 1 leek chopped 2 clove garlic, chopped 3 lb (1.5kg) butternut squash, peeled and diced (8 cups) 1 sweet potato, peeled and diced 2 apples, peeled, cored and diced 4 cups (1L) vegetable stock 1 tbsp (15ml) chopped fresh thyme or 1 tsp dried 1 tbsp (15ml) chopped fresh rosemary or 1 tsp (5ml) dried 1 tsp salt ¼ tsp pepper ¾ cup regular, 2% or fat free carnation evaporated milk Heat oil over medium heat in a stock pot or large pot. Add onions or leeks and garlic and cook gently 2-3 minutes or until soft and fragrant. Add squash, sweet potato and apples. Stir to combine. Add next 5 Con’t on page 8 2010

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vourites 2010 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 minutes or until squash is very tender. Puree soup. Return to low heat for 5 minutes to warm soup. Stir in evaporated milk. Taste and adjust seasoning if necessary. Submitted by Nicole Malanson, Ottawa

Sweet Potato Delight In sauce pan boil three sweet potatoes. Cook but not mushy, because you have to slice them and remove skins. In sauce pan cook 1 pkg. of whole cranberries. Follow directions on pkg. In a 8” glass cake pan, spray with pam, peel and slice 3 apples to cover bottom of pan. Add cooked cranberries, slice sweet potatoes and put on top. Bake at 350 degrees for 35-40 minutes. Submitted by Lois Robillard, Arnprior

Roasted Ontario Sweet Potato Salad with Black Beans and Chili Dressing 4 medium Ontario-grown sweet potatoes (about 1-1/2 lb), peeled and cut into 1-inch chunks 1 large Ontario onion, preferably red, chopped ½ cup extra virgin olive oil Salt and ground black pepper 1 to 2 tbsp minced fresh hot chilli, like jalapeno 1 clove of Ontario garlic, peeled Juice of 2 limes 2 cups cooked black beans, drained (canned are fine) 1 red or yellow Ontario bell pepper, seeded and finely diced 1 cup chopped fresh cilantro Heat oven to 400F. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning

occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep in pan until ready to mix with dressing. Put chillies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day. Time: 45 minutes. Makes 4 servings (Toronto Star) Submitted by: Dalton McGuinty, MPP Ottawa South

Chicken Marbella 8 pieces of chicken (chicken drumstick + thigh on works best) 1 whole head of garlic, peeled and pureed 1/4 cup oregano coarse salt and pepper 1/2 cup red wine vinegar 1/2 cup olive oil 1- 1 1/2 cups of pitted prunes 1/2 cup Spanish green olives (no pits) 1/2 cup capers and juice to slightly cover 6 bay leaves 1 cup brown sugar 1 cup white wine 1/8 cup chopped parsley Step 1: In a large bowl combine pureed garlic, oregano, salt and pepper, red wine vinegar, olive oil, prunes, Spanish olives, capers/ juice. Add chicken and cover. Allow chicken to marinate overnight (or a full day if possible). Step 2: Preheat over to 350F. Arrange chicken in a single layer in a baking pan and cover evenly with marinade. Sprinkle brown sugar over chicken and pour white wine around it. Bake for 1 hour, basting frequently. Con’t on page 9

I want to wish you all the best this holiday season. We are blessed to live in the greatest province in Canada. When 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 358014

T: 613-736-9573 | F: 613-736-7374 8


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vourites 2010 Step 3: Transfer chicken onto serving platter; cover with marinade and sprinkle with parsley.  Delicious served with fresh sourdough bread!!! Juices are perfect for dipping!!! Submitted by: Judy Martin, Nepean

Figgy Duff Here is a simple recipe with very basic ingredients. You don't have to go out to buy anything expensive so costs little to make.  Especially good at Christmas! 2 eggs (beaten) 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt l/2 cup molasses 3 tablespoons butter l teaspoon cinnamon 1/2 teaspoon all spice l cup raisins l/3 cup cherries (cut up) (Optional) Mix together flour, baking powder, baking soda and salt.  Add eggs, molasses and all other ingredients. (If necessary, mix small amount warm water to molasses in cup to moisten mixture).  Boil in container or pudding bag for 2 hours. Submitted by: Kathryn Wakeham, Orleans

Make Your Own, Red Pepper Jelly This is so easy to make. Red pepper jelly is very expensive to buy but if you make it yourself it is cheaper and your will find it will become a family favourite. I use it on top of cream cheese on crusty French bread, or even in a sandwich as a flavouring. Prep time - 30 minutes

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Draining time - 3 hours Cooking time - 15 minutes Degree of difficulty - simple 3 red peppers, coarsely chopped 1 medium onion, coarsely chopped 4 1/2 inch fresh hot red chili peppers or 1 tsp red pepper flakes 1 tbsp. salt 4 1/2 cups sugar 1 1/4 cup white vinegar 1/2 cup fresh lemon juice 6 whole cloves 2 packages of liquid pectin In a food processor, fitted with a steel blade, grind the red peppers, onion and chili peppers (or finely chop by hand, using rubber gloves when chopping chili peppers). Transfer mixture to a colander and toss with 1 1/2 teaspoon of the salt; let drain for 3 hours, then gently press dry. In a heavy stainless steel saucepan, combine peppers and onion with sugar, vinegar, lemon juice, cloves and remaining salt.  Bring to a boil while continuing to stir and boil 10minutes.  Add pectin and bring to a boil, continue stirring, 1 minute at boiling level.  Pour jelly into sterilized jar and seal.  Makes about 4 cups.  Submitted by: Sue Lacroix, Ottawa

Lebanese Chicken Prep Time: 3 hours Cook Time: 25 Min Serves: 4 2 Chicken Breast (cut in pieces) or Chicken Legs, 1 cup Hummus (store-bought or home-made) 1 Lemon Salt to taste 2 tablespoons olive oil Apply hummus and salt and olive oil to the chicken pieces and place in a covered bowl to marinate for 3 hours. Pre-heat the oven to 400 degree F. Brush some olive oil on your baking rack and place it on a baking tray. Put chicken pieces on the grill and place the baking tray inside the oven. When the chicken pieces turn golden brown on one Con’t on page 10

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vourites 2010 side, flip them to other side to brown. After the second side also turns golden brown and the chicken is cooked, take the chicken out of the oven. Squeeze lemon on the chicken and serve. The chicken can also be barbecued or cooked in a non-stick pan brushed with a little oil. Make Ahead: Chicken can be marinated overnight in a covered bowl. Bring to room temperature and bake as above.

Dressing: 2 cups Mayonnaise 1 cup Sour Cream 3 tsp Garlic Powder 1tbsp Sugar 1 tsp Dry Mustard Mix together and pour over vegetables mixtures. Refrigerate

Submitted by: Shehnaaz Sadikali, Orleans

Ginger, Carrot & Sweet Potato Soup **makes 2 servings, multiply as needed 1 tablespoon margarine 1 tablespoon minced fresh ginger 1 large shallot, diced 2 large carrots, sliced 1 large sweet potato, peeled, sliced 1.5 cups vegetable or chicken broth 1 cup low-fat milk or substitute (we use Rice Dream) Dash nutmeg 1/2 tsp. curry powder Melt butter. Add ginger & shallots, sauté 5 minutes.  Add carrots & sweet potatoes & half the broth.  Simmer, covered, until vegetables are tender (about 40 minutes).  Blend.  Add remaining broth, nutmeg & curry powder.  Before serving, heat mixture & add milk.  Be very careful when heating the blended soup, it burns easily!  Bon appétit! Submitted by: Olive Sonnenschein, Ottawa

Cauliflower & Broccoli Salad Vegetables 1 Cauliflower 1 Broccoli 2 Green Onions (Scallions) 1 small pkg Frozen Peas (Cooked) I use the small peas

Note: If cauliflower and broccoli are large, you will need to increase amount of dressing. (I also increase the onions.) Submitted by: Elaine McBane, Stittsville

Parmesan Butternut Squash Gratin 1 (2 1/2 lb) butternut squash 1/4 cup butter 2 large garlic cloves, minced 1/4 cup panko bread crumbs 1/3 cup grated parmesan cheese 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup chopped fresh parsley Heat oven to 375 and spray a 9x13 baking dish with cooking spray. Peel, halve lengthwise and seed squash. Cut into 1/2 inch thick slices. Arrange with slices overlapping slightly in bottom of baking dish. Melt butter in saucepan over medium heat. Reduce heat to low. Add garlic and cook 2-3 minutes stirring frequently - do not let garlic or butter brown. In a small bowl, mix bread crumbs, cheese and 1 tbsp. of the butter-garlic mixture. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture. Bake, uncovered, 30-40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 and bake 5-10 minutes longer until browned. Sprinkle with parsley. Submitted by: Carla Moore, Ottawa

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vourites 2010

Cream of Pumpkin Soup 1 Tbsp butter 1 Tbsp grated onion 1 Tbsp flour 1 cup Pumpkin purée 1 ¼ cups chicken stock ½ tsp salt ¼ tsp ground ginger 1/8 tsp freshly grated nutmeg 1/8 tsp white pepper ¼ cup each half-and-half and heavy cream (or milk…see note below) Parsley sprigs Lemon or orange peel curls. Sauté grated onion in butter. Sprinkle flour over and stir until foamy. Remove from heat and add remaining ingredients except for the last one. Return to heat and cook, stirring with wire whisk, until thickened and smooth. Stir in half-and-half and heavy cream. (Note: I use 1% milk instead for a lighter lower-calorie version, and it tastes just fine.) Heat through but do not boil. Adjust seasonings and garnish with parsley sprigs, lemon or orange peel curl. To serve cold, cool before adding heavy cream. Chill thoroughly, adjust seasonings and serve in chilled bowls. Submitted by: Lois Feinholz, Nepean

The Perfect Turkey

to bestow a burnished brown appearance to the turkey.If you are using a vertical turkey roaster, load the bird onto the roaster, and place into a drip pan. Add the onion and the celery to the drip pan, and then fill the drip pan with the chicken broth, wine or water. Use your favorite rub or salt and pepper for the outside of the bird. If you are using a roasting pan you can lay the bird horizontally on a trivet or V-Rack to slightly elevate the turkey off the bottom of the roasting pan and follow the same directions. Cook the turkey for 12 to 15 minutes per pound until the temperature in the breast meat is 160°F and the temperature in the thighs is above 170°F. Reserve the pan drippings to make gravy. Submitted by: Pete and Lou’s Fireplace and Bath Centre

One turkey, cleaned thoroughly The Small EGG® will hold a 12-pound turkey The Medium EGG will hold an 18-pound turkey The Large EGG will hold a 20-pound turkey The XL EGG will hold two 20-pound turkeys 1 whole onion, cut in half 1 stalk celery 2 cups chicken broth, wine or water Your favorite commercial or homemade dry BBQ rub or salt and pepper to taste Set the EGG® up for indirect cooking with a plate setter at 350°F. A small handful of pecan chips can be added for a mild smoke flavor and

Asparagus & Cheese Pie 9” deep dish crust 1 cup sliced Mushrooms 1 cup sliced Asparagus 1 cup chopped Onions ½ clove minced garlic ½ tsp poultry seasoning 5 eggs ½ cup Mayonnaise 1/3 cup Milk

Con’t on page 12

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vourites 2010 1 cup Shredded Cheddar Pepper to taste Cook veggies in skillet with small amount of butter until crisp & tender. Beat eggs mayo and milk in medium bowl with whisk, until well blended. Stir in veggies and cheese pour into crust. Place on baking sheet. Bake at 375 degrees oven 40-45 minutes, until set and golden. Let stand 10 minutes before cutting. Submitted by Lila Salvador, Kanata

Christmas Clam Dip 5oz can of clams plus ½ the juice 8oz Cream cheese softened ½ cup small onion chopped ¾ cup celery chopped small ½ teaspoon Worcestershire sauce Bread crumbs on top Mix ingredients together. Heat in small Pyrex dish at 400 degrees for 15 minutes. Submitted by Judy Smith, Nepean

Cabbage Roll Casserole 1 pound Hamburg 1 diced onion 3 tablespoons minute rice 1 cans tomato soup 1 can water Salt & pepper 5 cups shredded cabbage Brown ground beef and onion until no longer pink. Add tomato soup, water, rice salt & pepper. Cover and cook for 5 to 10 minutes. Chop cabbage and place in buttered casserole dish. Place meat mixture over top of cabbage. Do not mix. Cover and bake in 350 degrees oven for approximately 1.5 hours. Tastes just like cabbage rolls without all the fuss.

Joycee’s Bean & Bacon Soup 2 slices of bacon fired and chopped 1/3 of cup of chopped onion 2 teaspoons Chicken soup mix 2 cups of milk 19 oz can baked beans 1 cup shredded cheddar cheese ¾ teaspoon Worcestershire sauce Optional- add up to 3 tablespoons of Molasses for taste Simmer ingredients for 3 hours, do not let boil. Carefully process the ingredients at a medium speed in a Food Processor or Blender and serve. A great hardy soup on a cold winter’s day! Submitted by: Ted Kelly , Arnprior

Green Tomato Mincemeat 7.5 cups Green tomatoes Cut tomatoes up fine, cover with cold water and cook five minutes, drain water off. In a large pot to above add 7.5 cups cut up apples 5 cups white sugar ½ cup vinegar ½ cup margarine 1 teaspoon grated rind of lemon or orange 1 teaspoon salt 1 teaspoon raisins 1 teaspoon of cinnamon 1 teaspoon of cloves 1 teaspoon all spice 1 teaspoon nutmeg Boil until thick, for a couple of hours. More apples and raisins may be added. Recipe may be doubled Submitted by: Marg Philimore, Nepean

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vourites 2010

Cranberry Pear Chutney one package fresh cranberries 1 cup white sugar 2 large firm pears, peeled, cored and chopped 4-6 ounces mixed fruit peel or citron peel Mix all together in a large pot. Bring to a boil, skimmimg off any foam.  Boil 5 minutes, stirring frequently.  Then simmer 10-15 minutes, stirring to keep from sticking to pan.  Cool, store in glass jars in fridge.  This is a beautifully colorful, delicious and easy to make accompaniment to any holiday dinner.  Submitted by: Carrie Fritsch, Manotick

Crock Pot Stuffing 13 – 15 cups bread crumbs 1 cup butter 2 cups onion 2 cups celery 1/4 cup parsley 1 teaspoon poultry seasoning ½ teaspoon turmeric 1 ½ teaspoon sage 1 teaspoon thyme ½ teaspoon pepper 3 1/2 – 4 ½ cups chicken or turkey broth 2 well-beaten eggs Mix together poultry seasoning, turmeric, salt, sage, thyme, pepper and marjoram. Mix into breadcrumbs. (I don’t keep turmeric on hand and the dressing tastes fine without it). Sauté onion, celery and parsley in butter. Mix into breadcrumbs. Add beaten eggs to cooled chicken or turkey broth and stir into breadcrumbs. Mix well and place into a large crock-pot. Cook on low heating for 4 – 5 hours. This will come out of the crock-pot as a firm bread pudding.

the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 Degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast. Submitted by: Shelley Lynch, Stittsville

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Merry Christmas Joyeux Noël

Submitted by: Deborah Palmer, Stittsville

Overnight Blueberry French Toast 12 slices day-old bread, cut into 1 inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract 1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries 1 tablespoon butter Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in

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vourites 2010

Easy Coq Au Vin (great for a dinner party and can be doubled) 4 split chicken breasts 1/4 cup red wine 1/2 can mushroom soup 1 small onion quartered or 1 small jar of cocktail onions 1 garlic clove crushed 2-3 slices of bacon diced Place breasts in a baking dish, cover with a combination of soup and wine. Sprinkle garlic pieces and diced bacon over chicken. Then arrange onions around meat. Cover.  Bake for 1 1/4 hours at 350 degrees.  Excellent Submitted by:  Patricia O'Reilly, Ottawa

Beef Bourguignon 1 pkg. dry onion soup mix 1 can cream of mushroom soup 1 cup red wine 1 tsp. minced garlic 1 and 1/2 cups water 1 can mushrooms 1 and 1/2 lbs. round steak, cut in strips mix first 6 ingredients. pour over steak.  cook,covered,  at 300f. for 3 hours. Serve on a bed of rice or noodles. Submitted by: Lois Baker  

Classic Tortiere Pastry: 2 1/2 cups all purpose flour 1/2 teaspoon fine salt 1/2 cup unsalted butter 1/2 cup vegetable shortening 2 tablespoons lemon juice

6 tbsp to 10 tbsp cold water as needed Combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes. While pastry is chilling, prepare filling. Filling: 1 1/2 cups diced, peeled potatoes 1 1/2 pounds ground pork, veal, beef or combination 2 onions, diced 1 medium carrot, peeled and finely diced 2 cloves garlic, minced 2 bay leaves 3/4 teaspoon fine salt 1/4 teaspoon ground black pepper 1/2 teaspoon crushed celery seed dash allspice dash ground cloves 1 cup apple cider 1/2 cup water 1 egg mixed with 2 Tbsp (25 mL) water for glazing Cook potatoes in an uncovered pot of salted water until tender and drain. Roughly mash potatoes and set aside to cool. In a large sauté pan or skillet, sauté beef, pork and/or veal over medium heat until no longer pink. Drain off excess fat, add onions and seasonings and sauté until tender, about 10 minutes. Add cider and water and bring up to a simmer. Let mixture simmer for about 15 minutes, until most of liquid is absorbed. Remove from heat, stir in potatoes and cool to room temperature. This can be prepared a day in advance. Preheat oven to 375 °F. On a lightly floured surface, cut dough in half, roll out to just less than ¼-inch (.5 cm) thickness and line an 8-inch (20 cm) springform pan. Fill with tourtière filling. Roll out remaining dough, cut a hole in center (for steam to escape) and place on top of filling. Pinch edges of crust together and brush with eggwash. Bake for 40 to 45 minutes, until pastry is a rich golden brown. Let cool 5 minutes, then remove from pan and serve. Tourtière can be made up to 2 days in advance and reheated in a 300 °F oven. ] Submitted by: Louise Lortie, kanata

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H o l i d ay R e c i p e C o l l e c t i o n


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vourites 2010

Grandma’s Cabbage Rolls

Golden Puffed Potato Puddings

One small head of cabbage Filling: 1 pound ground beef 3/4 cup cooked rice 1/2 cup finely chopped onion 1 egg 2 teaspoons salt 1 teaspoon pepper 1/2 cup milk Sauce: 1 can (8 ounces) tomato sauce 1 can (14.5 ounces) diced tomatoes, undrained 3 tablespoons brown sugar 2 tablespoons vinegar 2 cloves garlic, minced 1/2 cup water 2 tablespoons cornstarch mixed with 1/4 cup cold water Preparation Drop cabbage leaves into boiling salted water. Cover and cook for 3 minutes. Remove and put in ice water immediately. Drain well and pat dry. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into portions the size of a golf ball. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, brown sugar, vinegar, garlic, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened. Pour over the rolls and serve.

Ottawa Centre

Season’s Greetings

Community Office: 411 Roosevelt Avenue, Suite 204 Ottawa, ON K2A 3X9 Tel: 613-722-6414 Email:

Peel potatoes and cut into about 2 inch chunks. Cover with cold water in a large pot. Bring to a boil over high heat. Add 1 tsp salt, reduce heat and boil gently for about 15 minutes or until fork-tender. Drain and return to pot. Mash with potato masher until smooth and fluffy or press through a ricer. Let cool until steaming subsides. Meanwile, whisk together eggs, milk, flour, pepper and 1 tsp salt in a bowl. Stir into potatoes until blended. Generously butter eight 3/4 cup ramekins or other overproof dishes. Sprinkle with bead crumbs and tap to evenly coat, shaking out excess crumbs. Spoon potato mixture into ramekins, smoothing top. Let stand at room temperature for up to 30 minutes before baking or cover and refrigerate for up to one day. To serve, preheat over to 4250F (2200C) If puddings have been refrigerated, let stand at room temperature for 30 minutes to remove chill. Bake puddings for about 25 minutes or until puffed, golden and hot in the centre. Serve immediately in the ramekins. Garnish with cranberries. Serves 8 Submitted by: Kathleen Satov, Ottawa


Submitted by: By Yasir Naqvi, MPP Ottawa Centre

Yasir Naqvi, mpp

Combine two side dish favourites–mashed potatoes and Yorshire puddings–in one fabulous dish. The best part is there’s not need to be draining and mashing potatoes in the midst of your dinner party. All of the messy work is done well ahead of time. Make the puddings a day ahead and simply bake them once the roast comes out of the oven to rest. By the time you’re finished carving and plating the roast, the puddings will be baked to perfection. 2 1/2 lbs (1.25 kg) Yukon Gold potatoes Salt 4 eggs 1/2 cup (125 ml) milk 1/2 cup (125 ml) all-purpose flour 1/2 tsp (2 ml) feshly ground pepper Butter, softened 1/4 cup (50 ml) dry bread crumbs

Have a Safe and Happy Holiday! from all of us at the


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vourites 2010

Glazed Cranberry Carrots

1/4 cup (60 ml) water 1/4 cup (60 ml) white (or alcohol-free) wine 1 bay leaf freshly ground pepper, sprinkle 1 1/2 tsp cornstarch (optional)

2 lbs fresh baby carrots 1/2 cup jellied cranberry sauce 1/4 cup margarine or butter 1/4 cups packed brown sugar 1 tbsp lemon juice 1/2 tsp salt

Wash brown and wild rice. Stir into boiling water and bouillon powder in medium saucepan. Cover. Simmer for 40 to 50 minutes until wild rice has popped. Set aside.

Place 1” of water in large saucepan, add carrots. Bring to a boil. Reduce heat cover and simmer for 1-12 minutes or until tender. Drain and set aside. In same pan, combine cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and sir until cranberry sauce is melted and mixture is smooth. Add carrots, stir to coat and heat through. Yields 6 servings. Submitted by: Reta Campbell

Turkey Breast with Rice Stuffing Stuffing 1/3 cup (75 ml) long grain brown rice 1/3 cup (75 ml) wild rice 2 1//3 cups (575 ml) boiling water 1 tbsp chicken bouillon powder 1 large oinion, chopped 2 cups (500 ml) chopped fresh mushrooms 2 tbsp margarine 1 cup (250 ml) coarsely grated carrot 2/3 cup (150 ml) diced red pepper 3 tbsp chopped fresh parsley (or 1 tbsp flakes) 1 tbsp finely chopped fresh sweet basil (or 1/2 tsp. dried) 1 tsp freshly grated lemon peel (optional) 1 egg white (large) 2 boneless, skinless turkey breast halves (about 2 1/2 lbs (1.1 kg), see note

Sauté onion and mushrooms in margarine in large frying pan for about 5 minutes until mushrooms have released their juices. Add carrot and red pepper. Sauté for 4 to 5 minutes until vegetables are tender. Stir in parsely, basil and lemon peel. Add rice. Stir in egg white. Makes 4 cups (1 L) stuffing. Butterfly each turkey breast by cutting horizontally lengthwise, not quite through thickest part. Open flat. Place, 1 at a time, inside heavy plastic bag between two sheets of plastic wrap. Pound with mallet or rolling pin to an even thickness. Remove. Pack 1/2 of stuffing on center of each breast, leaving edges, about 1/2 inch (12 mm), uncovered. Starting with shortest side, roll each breast, enclosing stuffing. Tie at 2 inch intervals with butcher’s string. Place seam side down in oval roaster. Pour water and wine on top. Add bay leaf and pepper. Cover. Bake in 3500F oven, basting frequently, for 1 1/2 to 1 3/4 hours until internal temperature reaches 1750F. Let stand in covered roaster for 10 minutes. Remove and discard bay leaf. Strain juices. Add enough water to equal 2/3 cup. Combine with cornstarch in roaster. Heat and stir until boiling and thickened. Makes 2/3 cup sauce. Each roll cuts into 5 slices. Serves 10 Note: For 1 large roll (instead of 2 smaller ones), ask the butcher to prepare a whole breast. Flatten as in method. Fill with all the stuffing. Submitted by: Georgette Legault, Ottawa

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vourites 2010

d e ss e r t s Daddy's Bread Pudding Bake at 325°F    Cooking time approx - 1hr and 15min 4 c dry bread crumbs 4 c water 1 c white sugar 2 tbsp Shortening (Crisco) 6 + tsp Allspice (to taste) 4 tsp baking powder Raisins and Currants to taste Mixing Directions Mix bread crumbs with the water in a large bowl (use hands or a large wooden spoon). Add sugar. Add shortening (shortening should be melted and cool before adding to the mixture). Next add the baking powder and Allspice. Mix in Raisins and Currants ( a couple of handfuls of raisins and a handful of currants). Pour into a loaf pan and cook in preheated oven. Can be eaten as a snack or as a breakfast loaf. Submitted by: Brenda Kirwan, Gloucester

Mini Chip Cobblestone Caramels 1 cup semi-sweet mini chips 3 cups sugar 2/3 cup light corn syrup 1 cup light cream 1 cup butter or margarine 1 cup milk 1 tblsp. Vanilla Line bottom & sides of a 9 inch square pan with foil; lightly butter sides only. Sprinkle chocolate mini chips evenly in pan. Combine remaining ingredients except vanilla in a 4 qt. heavy saucepan. Place over medium heat, stirring constantly until sugar dissolves & butter melts. Cook to 240 degrees F., stirring occasionally. Reduce heat to low & stir constantly to avoid scorching: continue to cook to 245 degree for firm ball stage. Remove from heat at once & let stand 2 minutes. Stir in vanilla; pour over chocolate chips in pan. Let stand several hours or overnight. Invert pan & remove foil from candy. Cut into 1 inch squares, wrap individually. About 5 dozen caramels. Submitted by: Romalda Park of Lanark

Thimble Cookies:

Quick and easy turtle treats! 20 small mini pretzels 20 chocolate covered caramel candies 20 pecan halves Preheat oven to 300 degrees. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

1/2 cup margarine or butter 1/4 cup sugar 1 beaten egg 1 tsp vanilla 1 1/2 cups flour finely chopped nuts Milk for dipping Jam  Cream butter, add sugar and mix well. Add egg and vanilla.  Then add flour and mix well. Shape into balls about the size of a walnut.  Dip in milk and roll in chopped nuts.  Dent in centre with thimble or thumb. Bake 350 degrees for 12-15 minutes. Fill dents with jam while cookies still hot. Yields: 3 dozen

Submitted by: Shelley Lynch of Stittsville

Submitted by: Duncan Spencer of Kemptville

Pretzel Turtles

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vourites 2010

Chocó lava Cookies: 1 1/3 cups flour    1 cup sugar 1/3 cup packed brown sugar 1/4 cup cocoa 1 tsp baking powder 1/4 tsp salt 1/4 cup butter or margarine, softened 2 large eggs or 3 large egg whites, lightly beaten 2 tsp vanilla Icing sugar, for rolling Preheat oven to 350 degrees F. In a large bowl combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and stir until the mixture is well combined and crumbly. Add the eggs and vanilla and stir just until the dough comes together.  The dough will be fairly dry.  It will seem at first that there isn't enough moisture, but if you keep stirring, or get in there and use your fingers, it will eventually come together. Place a few heaping spoonfuls of icing sugar into a shallow dish.  Roll the dough into 1 1/2 inch balls and roll the balls in icing sugar to coat. Place them about 2 inches apart on a cookie sheet that has been sprayed with non-stick spray. Bake for 12-14 minutes, until just set around the edges but still soft in the middle. Transfer to a wire rack to cool. Yield:  20 cookies Submitted by:  Simon Spencer of Kemptville

Gumdrop Cookies: 1/2 cup shortening 1/2 cup brown sugar 1/2 cup granulated sugar Add: 1 egg 1/2 tsp vanilla Beat well. Sift together:

3/4 cup sifted all-purpose flour 1/2 tsp baking powder 1/4 tsp soda 1/4 tsp salt Add to creamed mixture. Stir in: 3/4 cup quick-cooking rolled oats 1/2 cup flaked coconut 1/2 cup gumdrops cut in small pieces. Drop from teaspoon onto ungreased cookie sheet. Bake in moderate oven (375F) about 10-12 minutes. Makes 3 dozen cookies. Submitted by: Thelma Roberts of Kemptville

Dream Bars: 1/2 cup butter 1/2 cup brown sugar 1 cup flour Mix together and place in 8" or 9" square pan.  Press down.  Bake at 350 degrees for 10 minutes until crust lightly brown. Topping:   2 eggs        1/2 cup maraschino cherries 1 cup brown sugar   2 tbsp flour 1 cup coconut      1 tsp baking powder 1 cup walnuts            Mix and pour on top of crust. Bake at 350 degrees for 25 minutes. Submitted by: Karen Roberts of Kemptville



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vourites 2010

Chocolate Yule Log Cake: 1 Cup Flour ¼ cup cocoa 1 tsp baking powder ¼ tsp salt 3 eggs 1 cup sugar 1/3 cup water 1 tsp vanilla Line greased 15” X 10” jellyroll pan with parchment or wax paper; grease and lightly dust with flour. Set aside. Pre-heat oven to 375F. Combine flour, cocoa, baking powder and salt. In a medium bowl, beats eggs with an electric mixer until thick and light coloured, about 5 minutes. Add sugar gradually and continue beating until light and fluffy. Stir in vanilla and water. Blend in dry ingredients at lowest speed on mixer. Spread batter into prepared pan. Bake at 375F for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges and invert cake onto a tea towel dusted with cocoa powder: peel off paper. Roll up cake and towel together, starting at short end. Cool on wire rack, seam-side down. Icing: 2 cups icing sugar 1 cub butter, room temp ½ cup cocoa 1 ½ tsp vanilla 6 eggs yolks Sift icing sugar and cocoa together. Cream butter until light. Beat in icing sugar and cocoa mixture and vanilla. Add egg yolks, one at a time, beating well after each addition. Unroll cooled cakes and fill and frost with frosting. Decorate as aYule log making ridges with a metal spatula to make it look like bark.To make holly and berry garnishes, sprinkle a little granulated sugar on a cutting board. Roll up gumdrops and cover with sugar. To make the holly leafs, take a spearmint sugar covered candy and flatten with rolling pin. Firmly press the tip of a teaspoon around the outside edge of the candy, cutting away tiny pieces to make scalloped edges of a holly leaf.

Sandie’s Heavenly Butter Tarts ½ cup 125 ml Brown sugar, packed ½ cup 125 ml Corn syrup 3 tbsp 50 ml Butter, softened 1 Large egg, fork beaten ½ cup 125 ml Raisins (or currants) 2 tbsp. 30 ml Finely chopped pecans 2 tbsp. 30 ml Medium unsweetened coconut 1 ½ tsp. 7ml White vinegar pinch salt 12 Unbaked tart shells In a large bowl mix first three ingredients. Next add remaining ingredients and mix well. Spoon mixture into tart shells and bake at 400 degrees (205 degrees C) between 15 to 25 min or until filling is bubbling. Submitted by: Sandie Barker, Maberly

Submitted by: Marie Hagmann of Nepean





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vourites 2010

Two-Toned Holiday Pie (Two holiday favourites baked in one pie: mince meat and pumpkin) 1 ½ cups canned mincemeat 1 unbaked pastry shell 1-1 pound 2-ounce can pumpkin pie filling ¼ cup orange juice 1 cup evaporated milk ½ teaspoon grated orange peel Whipped cream or dessert topping Spread mincemeat evenly in bottom pastry shell. Prepare pumpkin pie filing, following label directions, but substitute the orange juice and milk for the liquid called for. Stir in peel. Pour over mincemeat in shell. Bake in a hot oven (400*) for about 45 minutes or until knife inserted halfway between centre and edge of filling comes out clean. Cool. Serve garnished with rosettes of whipped cream or whipped dessert topping. Submitted by: Monique Ferland-Wetherup, Ottawa

and refrigerate for 1 hr. Preheat the oven to 400 degrees Pres 1/3 of the dough into the bottom of a 10 inch spring form pan. Do not press around the sides, just the bottom for now. Reserve the remaining dough in the refrigerator. Bake the bottom crust for 8 minutes, and then cool it. Turn the oven down to 375 Meanwhile, melt the chocolate in a small pot over the boiling water so the chocolate won't burn. In a large bowl with the mixer at medium speed, beat the cream cheese until smooth. Reduce speed to low, gradually beat in 1 3/4 cups sugar, 3 tablespoons flour, the melted chocolate and the rest of the ingredients, except cream, until it is all blended together. Beat at high speed for 5 minutes. Press the reserved dough around the side of the spring form pan, to within 1 inch of the top. DO not bake at this point.  Pour the cheese mixture in to the pan and bake for 12 minutes. Turn the oven down to 300 and bake for another 50 minutes.  Turn the oven off and leave the cheesecake in the oven for 30 minutes. Cool it in the pan on a rack for 30 minutes. Refrigerate, covered until ready to serve. Looks wonderful garnished with whipped cream, and chocolate shavings over the top.

Chocolate Cheesecake Recipe Submitted by: Monica Saunders, Richmond -- Awesome!! Cream Fudge Crust 3/4 cup butter 1 1/4 cups all-purpose flour 1 3/4 cups sugar 3 egg yolks....add to make the crust the right texture, I only used 2 Filling  5 - 8 oz pkgs cream cheese 5 eggs 1/4 cup milk 1/4 teaspoon salt 8 oz semi-sweet chocolate squares Whipping cream, whipped for garnish (optional) Chocolate shavings for garnish (optional) In a small bowl, with your mixer at low speed, beat the butter, flour, sugar, and 1 egg yoke until well mixed into a dough. Cover the dough





at: 613-590-7363




Dr. Maysoon Raouf MBChB,DO,FRCS-Glasgow

New Patients Welcome! H o l i d ay R e c i p e C o l l e c t i o n

d o o w y l Hol ounds H


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Dr. Hany Yassa MBBCH, DOMS, O.D.

Existing patients are invited to call and book for an eye exam

Now located at 250 Centrum Blvd.

Submitted by: Heather Bellinger  Vernon


Dr. Hany Yassa MBBCH, DOMS, O.D. Eye Exams Available for Newborns, Seniors and Everyone in Between!

Wishing you a Happy and Healthy Holiday Season

1 cup butter 2 cups brown sugar 1/2 cup cream Bring to a boil for 2 minutes. Remove from heat and add, 4 cups Icing Sugar 1 Tbsp vanilla 1 cup chopped walnuts or pecans (opt) Beat until smooth. Grease a 9x13 pan or line it with parchment paper. Let it cool. Cut in small pieces and store in the fridge or freezer. I find it easier to use the parchment paper. This makes a great gift in a Christmas Tin.

vourites 2010

Wartime Christmas Cake

Cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13-in. x 9- inch baking pan. Bake at 350 for 25 minutes or until a toothpick comes out clean. Cool. Spread marshmallow cream over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat; stir in the cereal. Spread over marshmallow layer. Chill before cutting. Store in refrigerator. Yield 3 dozen.

Grease 3 cake pans well - set oven at 275 degrees 2 lb. raisons 4 cups sugar 6 tbsp.lard 4 cups water boil for 5 min. let cool ADD 6 c. flour 2 tsp. baking soda 2 tsp. salt 2 tsp. cinnamon 2 tsp.nutmeg 2 tsp. allspice MIX WELL ADD 8 oz. mixed peel 8 oz. mixed glazed fruit 8 oz. currants (optional) MIX WELL Fill pans 2/3 full and Bake at 275 for 2-4 hours Bake at 275 for 2 to 4 hoursÂ

Submitted by Evelyn Cooke, Perth

Graham Cracker Turkey Cookies

Submitted by: Florence Boisvert, Brockville

Chocolate Crunch Brownies 1 cup butter, softened 2 cups white sugar 4 eggs 6 tablespoons cocoa 1 cup all-purpose flour 2 teaspoons vanilla 1/2 teaspoon salt 1 jar (7 ounces) marshmallow cream 1 cup peanut butter 2 cups semisweet chocolate chips 3 cups crisp rice krispies cereal

These tasty turkeys, made with the naturally sweet goodness of graham and whole wheat flours, cinnamon, vanilla, apple and banana, will be gobbled up at the Thanksgiving table. Your kids will love cutting out the cookies and decorating them. 1/4 cup unsweetened frozen apple juice concentrate 1/4 cup vegetable oil 1 sliced banana 1 tsp. vanilla 1 tsp. cinnamon 1 cup graham flour * 1 cup whole-wheat flour 1 tsp. baking soda 1/2 tsp. salt Turkey-shaped cookie cutter Graham flour is a kind of flour, just like the more common wheat flour. If you can't find it in your supermarket, try calling health food stores. Combine apple juice, oil, banana, vanilla, and cinnamon in a blender. In a large bowl, mix together graham flour, whole-wheat flour, baking soda, and salt. Add apple juice mixture to flour mixture and stir thoroughly. Roll out the dough on a floured surface and cut out with turkey shaped cookie cutter. Use a fork to poke holes for eyes and feathers. Bake at 350 degrees F for eight minutes. Submitted by: Brenda Asselstine, Ottawa

All the essentials at one location

Happy Holidays from 285763.hol.recipe.2009

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vourites 2010

Cinnamon Biscuits 1 cup heavy cream 11/2 cups all purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons melted butter 2 tablespoons ground cinnamon 1/2 cup light brown sugar, packed Topping 1/2 cup light brown sugar, packed 1/2 cup finely chopped pecans 2 tablespoons heavy cream 1 teaspoons vanilla extract 1/2 teaspoon pecan extract (optional) Preheat oven to 425F Biscuits In a mixer whip cream until stiff. In a small bowl, whisk together the flour, baking powder, and salt. Add to the whipping cream gradually and blend with a rubber spatula until a firm dough forms. On a lightly floured surface, knead the dough for about one minute. Roll the dough into a 1/4 inch thick rectangle. Using a pastry brush, spread the melted butter over the dough and sprinkle with the brown sugar. Roll the dough up like a jelly roll. Cut into slices with a serrated knife. Place closely on a greased metal baking pan and bake for 15 minutes or until lightly browned. While the rolls bake, prepare topping. In a small bowl mix the brown sugar, pecans, cream, vanilla and pecan extract. Take the rolls out of the oven. Spread the topping on top of the warm rolls. Return the rolls to oven until the topping starts to bubble. Serve warm and bubbly! Submitted by: Barbara Townsend-Batten, Ottawa

Carol’s Best Blue Berry Pie 6 cups fresh blueberries 2 tablespoon lemon juice 1 cup sugar 1/3 cup all-purpose flour

Merry Christmas Barrhaven 613-580-2473

1 teaspoon ground cinnamon 1/8 teaspoon salt 2 tablespoons butter 1 large egg, lightly beaten 1 teaspoon brown sugar Mix berries with lemon juice and set aside. Place half of rolled pastry in a 9-inch pie plate. Mix 1 cup sugar and next 3 ingredients; add to berries, stirring well. Pour into pastry shell, and dot with butter. Place remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry. Cut into narrow strips and weave one up and one down. Place pastry over filling; seal and crimp edges. . Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon brown sugar bake at 400° for 30 minutes or until golden. Pie Crust: 1 1/2 cups all-purpose flour 2 tablespoons all-purpose flour 1/4 teaspoon salt 9 tablespoons unsalted butter, chilled, cut into 9 pieces 3 tablespoons ice water Process the flour and salt in a food processor for 30 seconds. Place the butter over the flour and process until the mixture resembles coarse meal. Knead the dough for several turns on a floured surface to bring it together. Shape the dough into a thick disks then wrap in plastic and refrigerate for at least an hour. Roll out the dough; between pieces of waxed paper; out to a circle bigger than the size of the pie pan. Fit one piece of the dough. Into a 9-inch (greased) pie plate and trim the edges. Submitted by: George Schagerl of Ottawa,

Hawaiian Wedding Cake 2 cups flour 2 cups sugar 2 tsps. Baking soda 2 eggs – slightly beaten 1 Can crushed pineapple with juice 1 cup coconut Combine all ingredients and put in a 13 x 9 inch greased pan. Bake at 325 for approx. 35 – 40 Minutes. Icing:

½ cup butter 4 oz. Cream cheese 2 cups icing sugar 1 tsp. vanilla

Combine all until creamy and spread over cooled cake. 358099



H o l i d ay R e c i p e C o l l e c t i o n

vourites 2010 1/4 Tsp. Salt 1 Stick Real Butter 1/4 Cup Brown Sugar 2 Eggs Cream this together. Add: 1 1/2 Cup Flour 1 Tsp. Allspice 1/2 Tsp. Cinnamon Stir together well then add: 1/4 C. Black Raspberry Seedless Preserves 1 C. Dates that has been soaked overnight in 2/3 C. Black Raspberry Brandy (add all to batter) 1 C. Chopped Gumdrops (no black ones) 1 C. Coarsely Chopped Pecans 1 C. Coarsely Chopped Walnuts 1 C. Crushed Pineapple 1 C. Maraschino Cherries Pour in a greased bread pan and top with Whole Pecan Halves and Halves of Maraschino Cherries. Bake at 325 degrees for 1 hour. It's done when inserted pick comes out clean. Triple batch makes 3 loaves and one small tin loaf. Submitted by: Linda Smallshaw Orleans, Ontario

My Christmas Carrot Cake 1 ¼ cup salad oil 2 cups of sugar cup of brown & white 3 eggs beaten 3 tsp vanilla Mix above ingredients. Stir in 12 ½ oz crushed pineapple juice & fruit 1 cup of desiccated coconut 1 cup raisins, mixed candied fruit, red & green cherries 2 cups of shredded carrots 2 cups of regular baking flour 2 tsp. Baking soda

1 tsp Baking powder 1 tsp salt Bake in Bundt pan (grease the pan with oil & dust with flour. Bake at 350 degrees for 50 minutes Cream Cheese Frosting: ¼ oz package of Philadelphia cream cheese, softened ¼ cup of Butter, softened ½ tsp of vanilla 1 cup of icing sugar After cake is baked, let cool down completely before icing. Submitted by: Rosemarie Timms, Scarboro

Unbaked Squares 1 can Eagle Brand Milk 3 cups Graham Wafer Crumbs ½ cup walnuts ½ cup coconut ½ cup mixed fruit 1 ½ cup miniature marshmallows Mix dry ingredients together. Stir in milk and press evenly into a greased 9” square pan. Chill before cutting. Submitted by: Joyce Smith, Mountain Grove

Score Bar Bits Preheat oven to 350 degrees. Line medium sized cookie sheet with tin foil and spread out soda crackers (fill the cookie sheet) in a saucepan bring to boil: 1 cup brown sugar 3/4 cup margarine Pour this mixture over the crackers and place in oven. Bake until mixture begins to boil rapidly. Remove from oven. Sprinkle with milk chocolate chips to desired thickness. Let stand until chocolate chips soften; then spread chocolate topping evenly. Cool, cut, ENJOY! Submitted by Gisela Smith, Nepean


Merry Christmas Bread


H o l i d ay R e c i p e C o l l e c t i o n


vourites 2010

Dark Chocolate Shortbread 1 Cup of Butter (unsalted) softened ¾ cup granulated sugar ½ tsp vanilla 1 ¾ cup all purpose flour ½ cup unsweetened cocoa powder, sifted Pinch of salt 2oz white chocolate, melted Using electric mixer, beat butter with sugar until light and fluffy. Beat in vanilla. In separate bowl, combine flour, cocoa powder and salt. Using wooden spoon, gradually stir dry ingredients into butter mixture. Transfer mixture to floured work surface; knead lightly until dough holds together. Shape dough into two 9-inch logs. Cover with plastic wrap and refrigerate until firm, for 1 or up to 24 hours. (Can be frozen for up to 2 months, thaw in refrigerator before baking). Preheat oven to 350 degrees. Slice logs into ¼ inch thick slices. Place on parchment paper lined cookie sheets. Bake in center of oven for 20 minutes or until firm. Let cool in pan on rack for 5 minutes. Transfer to racks to cool completely. Drizzle with white chocolate. Makes about 42 cookies. Submitted by: Gaddy Johnston, Kanata

Angel Pie Base 6 egg whites ½ tsp cream of tarter ¼ tsp salt 1 ½ cup sugar Beat egg whites, cream of tarter and salt until peaks form. Add sugar, 1 tbsp at a time & beat. Butter or grease a 9x13 pan. Put beaten egg whites in pan and smooth. Bake 1 hour at 275 degrees. Turn off oven and leave in oven for 12 hours. Don’t open oven door. Bake at night. Filling 2 cup chilled whipping cream 4 oz Philly Cream cheese 1 cup sugar 1 tsp Vanilla

2 cup mini marshmallows Beat whipping cream; add cream cheese, sugar and vanilla. Fold in marshmallows into whipped cream mixture. Spread over base and place in fridge for 12-24 hours. Serve with the following topping. Topping 1 can Cherry Pie filling 1 16oz frozen strawberries 1 tsp Lemon Juice Blend and mix together in bow. Serve over dessert. Put topping on only when serving individual pieces on plate. Submitted by: Suzanne Sauve, Orleans

Grammas Christmas Chews ¾ c. flour 1 tsp. baking powder ¾ tsp salt 1 c. sugar 2 eggs 1 c or container of pitted dates, chopped. 1 c chopped nuts (pecans or walnuts) 1. Preheat oven to 350. Take square pan butter. Then add flour to coat the pan. Discard the left over flour into a bowl. Add 1/2 cup of flour to the bowl. 2. Sift dry ingredients into another bowl. 3. Take 2 eggs and whisk in bowl. 4. Add sugar and stir with wooden spoon until smooth. 5. Add the dry ingredients to the mixture 6. Place pitted chopped dates and nuts (pecans or walnuts) into flour mixture. Toss to coat with flour then place through a sieve to remove excess flour. 7. Add nut and dates to mixture. Stir well 8. Place batter into prepared pan, evenly. 9. Place in middle of oven for 30 minutes. 10. Let Cool 11. Remove from pan, cut and dust icing sugar atop. Submitted by: Heather Ede, Arnprior

Celebratinegss!31 years o f B u si n

New Location Open at 1309 Carling Ave. (Westgate Shopping Centre)

K ardish has been at the top of many bakers’ and chefs’ shopping lists for the last 31 years, providing a wide range of top quality bulk products with an evergrowing organic selection of traditional bulk products.




! s g n i t e e r G s n o s a Se H o l i d ay R e c i p e C o l l e c t i o n

1568 Merivale Rd. at Meadowlands (613) 226-7317 841 Bank St. at Fifth Ave. (613) 234-6795

Visit us online for even more great recipes!

358006 HR 2010

Bulk Food & Nutrition Centre

2515 Bank St. at Hunt Club (613) 737-0305 3659 Richmond Rd. (Stafford Centre) (613) 820-4339

vourites 2010

Instant Apple Crisp

Frozen Christmas Custard

(Well… it has to bake for 40 minutes but only takes an instant or two to prepare) Ingredients: 1cup (3 of the individual serving packets) of the raisin & spice instant oatmeal. ¾ cup of brown sugar. ¾ cup of all-purpose white flour ½ cup of melted butter 3 cups of peeled, cored & sliced apples (Cortland or Spartan apples work well) Preheat oven to 350 degrees F (175 degrees C) lightly grease an 8 inch square baking dish In a large bowl combine oatmeal, brown sugar, flour and melted butter. Hand mix with a wooden spoon until crumbly. Spread half the crumb mixture in the baking dish.  Spread apples evenly over the mixture.  Top with remaining crumb mixture. Bake in the pre-heated oven for 40 minutes or until golden brown.

2 Tblsp. (30ml.) EACH of: chopped candied red and/or green cherries, candied ginger and candied pineapple 3 Tblsp. (45ml.) raisins 2 Tblsp. (30ml.) chopped mixed candied peel 2/3 c. (approx. 160 ml.) apple juice 2 recipes Custard* (see below) 2 cups (500 ml.) whipping cream, stiffly beaten Combine cherries, ginger, pineapple, raisins and mixed peel in small bowl.  Pour apple juice over mixture.  Let stand 1 hour.  Drain. Add fruit mixture to custard.  Fold in whipped cream until well blended.  Place in lightly oiled 8-cup (2 L.) ring-shaped jelly mould; freeze until hard. To unmould, let custard stand at room temperature 10 minutes.  Dip mould in hot water; turn custard out onto platter. Pour boiling water into bowl; dip sharp knife into hot water before each cutting.  Cut custard into wedges; placing on serving platter or individual plates.  If it is too hard to cut, let stand an additional 10 minutes. Frozen Christmas Custard can be refrozen after desired number of slices removed.  Yield :  10 to 12 servings *Custard:   (NB.-Need 2 recipes of this) 1 cup (250 ml.) milk 1 tsp. (5 ml.) vanilla extract 1/4 cup(~62 ml.) all-purpose flour 1/2 cup (125 ml.) extra-fine or regular granulated white sugar 3 egg yolks Place milk in double boiler.  Cook over medium heat to just below boiling. Combine flour and sugar in medium mixing bowl, blending well.  Add egg yolks; beat thoroughly with electric mixer.   Pour milk slowly into flour mixture, stirring constantly with wooden spoon until well blended.  Continue to cook over boiling water, *stirring constantly* , about 20 minutes, until thickened.   Add vanilla, and stir well.  Cool.  Makes about 3 cups (750 ml.)  This may also be done with a Vitamix using the Vitamix cookbook custard recipe.  This is an excellent recipe for when surprise guests drop in over the holidays, and for singles or small numbers of people to enjoy! 

Submitted by: David & Faye Gilliland, Kinburn

Submitted by: Grace Dunlop, Orleans,

Winner of the Consumers’ Choice Award for Furniture Retailer 4 years in a row!

We would like to thank

1344 Youville Drive Orléans, Ontario 613-824-3300


all our customers for their patronage over this past year. Wishing you and yours a happy and healthy holiday. -623-3665 613

Realty Solutions Ltd.

201 Daniel Street, South, Arnprior Monday to Friday 9:00 am - 5:00 pm



Bernice Horne Broker


H olida y R e cip e C oll e ction


vourites 2010

Cranberry Crabapple Chutney (MAKES 1 1/2 CUPS) 24 crabapples, peeled, cored and roughly chopped, about 2 cups (500 ml) (may substitute Granny Smith apples) boiling water 1 tbsp (15 ml) vegetable oil 1 tbsp (15ml) minced fresh ginger 1 tsp (5ml) whole brown mustard seeds 1/2 tsp (2ml) ground cloves 1 tsp(5ml) ground allspice 1 package (340g) fresh cranberries, about 2 cups (500ml) 1 small hot chili, minced 1/4 cup (50ml) apple cider vinegar 1 cup (250ml) apple cider 1/2 cup (50ml) turbinado sugar or demerara salt to taste Soften crabapples in boiling water for 1 or 2 minutes; drain in a small saucepan, heat vegetable oil over medium heat. Add ginger, Mustard seeds, cloves and allspice and sizzle briefly.  Add the remaining ingredients, including softened crabapples and lower heat.  Stir often, cooking for 15 to 20 minutes Serve cool or at room temperature with roast turkey, duck, chicken, cornish hens or quail Submitted by: Madeleine Bailey, Ottawa

Festive Freezer Coffee Cake Topping: 2/3 cup brown sugar 1/2 cup chopped walnuts 1 tsp cinnamon 2 tblsp margarine Cake: 1 large apple, peeled, cored and chopped 1/4 cup (50ml) red maraschino cherries, chopped 1/4 cup (50ml) green maraschino cherries, chopped 1/2 cup margarine 3/4 cup sugar

PAKENHAM GENERAL STORE The oldest continuously operated general store in Canada

Located in the “Heart” of the Village Main Street, Pakenham Where “Community Spirit” meets 7 Days a Week 7:00am to 7:00pm.


H o l i d ay R e c i p e C o l l e c t i o n

Submitted by: Mary Quinn, Ottawa

Carrot and Apple Salad 2 cups shredded carrots 1 green apple cut into thin strips (no need to peel) 1/2 cup pecans 1/4 cup raisins 1 tablespoon mayonnaise 1 tablespoon orange juice 1 teaspoon honey. Combine carrots, apple, pecans and raisins in a medium bowl. In another bowl, combine the mayonnaise, juice and honey. Mix well. Toss the carrot mixture with the dressing. Voila! Done! Can make ahead, put in fridge and serve when dinner is ready!

Christmas Cherry Loaf

Two Floors of Gift giving ideas Fresh Baked Goodness Daily – Sundries


Mix together brown sugar, walnuts, cinnamon and margarine in a small bowl and set aside for topping. Chop apple and cherries together. Beat margarine with sugar. Add eggs, sour cream and flavouring until blended. Add all dry ingredients and beat at low speed until blended. Stir in apple and cherries. Pour into greased 9-inch-by9-inch metal baking pan and sprinkle on the topping. Wrap tightly with foil or plastic and freeze. Preheat oven to 350. Coffee cake takes about 35 minutes to bake if not frozen, but 60 to 90 minutes or more if frozen. It’s done when a knife inserted in the centre comes out clean.

Submitted by: Val Parker, Nepean



2 eggs 1 cup sour cream 1 tsp vanilla or almond flavouring 2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt

(makes 1 loaf) 6 oz. jar red maraschino cherries (approx. 1/2 large jar) milk 1 beaten egg 3/4 cup sugar 1/2 cup melted butter 1-1/4 tsp. baking powder 2 cups flour 1/4 tsp. salt 1/2 cup chopped walnuts (optional) Drain the cherries, saving the juice, set aside the other half of juice and cherries for another time. Cut cherries you are using in half. Add enough milk to cherry juice to make one cup. Combine sugar, butter, egg and milk/juice mixture, beat well. Sift dry ingredients. Add dry ingredients to wet and stir only until completely mixed. Add nuts. Fold in cherries last. Pour into a greased/ floured loaf pan. Bake in 350°F oven for 1 hour. Remove from pan and cool down on wire rack. Submitted by: Lynne Demmery, Ottawa

vourites 2010

Caramelized Cranberry Sauce Carrot Pie 1 unbaked pie shell, 9” With Ginger 1-1/2 cups cooked carrots, finely mashed Makes about 2 cups (500 ml) 1/2 cup (250 ml) granulated sugar 1/4 cup (50ml) cold water 1 cup (250ml) orange juice 12 ounces (340 grams, or 1 bag) fresh or frozen cranberries 1/4 cup (50ml) or less to taste crystallized ginger, finely chopped 1. In a large heavy saucepan, combine sugar and water, over high heat; bring mixture to a boil (stir until sugar and water are combined) Without stirring, cook until the mixture becomes golden. (If the sugar crystallizes don't worry. The sugar should melt again when the sauce cooks. 2. Stand back and carefully add the juice. Note: The mixture will bubble up furiously, Add cranberries and ginger. Bring to a boil, reduce heat cook gently 10 minutes, or until cranberries pop and mixture thickens. Sauce will become thicker when it cools. Submitted By Michael LeBlanc, Arnprior, ON.

2/3 cup firmly packed brown sugar 1 tbsp.flour ½ cup skim milk ½ cup evaporated milk 2 eggs, beaten 1 tsp. vanilla ¼ tsp. nutmeg pinch cloves ½ tsp. salt 1 tsp. Cinnamon ¼ tsp. Allspice Combine the carrots, sugar and flour, then stir in remaining filling ingredients. Pour into the pie shell and bake at 450° F for 20 minutes. Reduce heat to 350°F and continue baking until centre is set, about 20 minutes. Cool before cutting. Submitted by: Heidi Strackholder. Ottawa

Light Holiday Raspberry Cheesecake 1 1/2 cups graham wafer crumbs 1/3 cup butter, melted Mix crumbs and butter. Bake at 350 degrees for 10 minutes in an 8x8 square pan.  Cool. 3/4 cup icing sugar 8oz cream cheese 1 pkg Dream Whip, prepared 1 can raspberry pie filling Prepare Dream Whip according to package instructions.  Mix icing sugar and cream cheese in another bowl until well blended.  Gently fold Dream Whip into cream cheese mixture.  Pour over crumb base.  Top with pie filling and refrigerate until ready to serve. Submitted by; Lisa Flewellyn. Kinburn

Never Fail/ Simplest Pie Crust Ever 1/2 lb domestic shortening 1/2 cup flour 1/2 cup boiling water Whip well. Then add 2 cups flour and 1 teaspoon baking powder. Submitted by: Bev Hicks, Nepean

s a m t s i r h C y r r Me To All

Any way you slice it


2525 Carling Avenue

take your shopping to a higher level


357239 HR 2010

613 841-3847




3615 Innes Rd. ORLEANS (across from Ashley Furniture)


H o l i d ay R e c i p e C o l l e c t i o n


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vourites 2010

Apple-Cranberry Grunt R.indd


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Submitted by: Kevin Moore, Ottawa

pork tenderloin or pork back ribs

Cherry Crescents

cryovac pkg of 2



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Submitted by: Linda Inch, Ottawa


lb Food Ice Cream Pie Devil’s L’S



1- 6 ¾ oz box low fat devil’s food cookie cakes (12 cookies) ¼ cup reduced fat peanut butter ¼5.38/kg hot water 1 cup sliced bananas oad 4 cups no sugar added light vanilla ice cream softened Grey R 2 Tablespoons chocolate flavored syrup Coarsely chop cookies, place pieces in t the bottom of an 8 inch spring tree 10 S butter and the water in a small form pan. Whisk together 2peanut 83 bowl until smooth. Drizzle evenly over cookies. Top with banana slices, carefully spoon ice cream evenly over all. Add softened ice cream, spreading until smooth and even. Cover with plastic wrap and place in freezer until firm, about 8 hours. Before serving, let stand at room temperature 15 minutes. Remove when the sides the pan, drizzle youofspend $100 WithMakes this coupon10 & a servings. purchase of at least $100 (excluding taxes, tobacco, chocolate syrup over each slice.

2 Cups of flour 1/2 teaspoon of salt 1 Cup of cold butter or margarine 1 slightly beaten egg yolk 1 cup of sour cream 1 can of cherry pie filling (21 oz) 1/2 teaspoon of almond extract icing sugar Combine the flour and salt in a bowl. Cut in the butter or margarine until the mixture resembles coarse crumbs. Combine the sour cream, extract and egg yolk and mix well. Coarsely chop the cherries in the pie filling.  Refrigerate the dough for several hours or overnight. Divide your dough in quarters and on a lightly floured board roll each portion into a 12 inch circle. Cut each circle into 12 wedges. Place 1 teaspoon of filling at the wide end and roll up from




selected varieties

10.52/kg We invite you to experience our great new offerings including our salad bar. We’ve also expanded our produce, bakery and grocery departments to give you more of everything you need. MC









Gerry & Lisa McDaniel, Franchisees Gerry & Lisa McDaniel, Franchisees




H o l i d a y R e c i p e C o l l e c t i o n LESS




We invite you to experience our great new offerings including our salad bar. We’ve also expanded our produce, bakery and grocery departments to give you more of everything

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Telephone: 613-727-1672


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YOUR 200 Grant Carman Dr., Nepean, ON

10005 21755


We have completed our renovation and are offering you great new products and brand new décor throughout the store!




Happy Holidays!


10/12 x 355 mL

Except for 3 day sale (October 29,30,31), prices effective from Friday, October 29th to Thursday, November 4th, 2010. Quantities and/or selection of items may be limited and may not be available in all stores. No Rainchecks OR Substitutions on clearance items or where quantities are advertised as limited. Advertised regular pricing and product selection (flavor, color, patterns, style) may vary by store location. We reserve the right to limit quantities to reasonable family requirements. We are not obligated to sell items based on errors or misprints in typography or photography. PRICING: All references to “Save, Was, Now, Savings, etc.,” is in comparison to on our own regular prices. Coupons must be presented and redeemed at time of purchase. Savings shown may be greater depending on store location. Applicable taxes, deposits, or environmental surcharges are extra. No sales to retail outlets. The trade-marks, service marks and logos displayed in this flyer are trade-marks of Loblaws Inc. and others. © 2010 Loblaws Inc. All rights reserved.






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PRICE We have completed our renovation and are offering NOW youstrip great new products and brand new décor loin steak lb cut from Canada AA grade beef Coke or Pepsi throughout the store! or higher or USDA select soft drinks





alcohol products, prescriptions, prescription eyewear, electronics disposal surcharges where applicable, gift cards, phone cards, lottery tickets, all third party operations (post office, gas bars, dry cleaners, etc) and any other products which are provincially regulated) we will deduct $10 from the total purchase amount before sales taxes are applied. Coupon must be presented at time of purchase. One coupon per family purchase. Coupon cannot be combined with any other coupon offer. No substitutions. No copies. Coupon has no cash value. Prices effective from Friday, October 29nd to Thursday, November 4th, 2010. Redeemable at McDaniel’s Your Independent Grocer location only.

Submitted by: Georgette Legault, Ottawa

Rediscover1/2your store. ®




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1 quart blueberries 1/2 cup water 1/2 cup white sugar 11/2 cups flour 2 tsp baking powder 1 teaspoon sugar 1/4 teaspoon salt 1 tablespoon butter 2/3 cup milk Simmer apples & cranberries, water and sugar for 5 minutes in large pot. Other fruits can be substituted for depending on the season and your preference.  Good combinations are blueberries (late summer), rhubarb/apple (summer/fall combination) and mixed berry (summer). Make dumplings and drop by tblspn into the hot berries.  Cover and cook on low heat for about 15 minutes.  Do not remove lid while cooking. Total time from start to finish varies depending on the fruit, but 20-25 minutes is about average.

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the wide end and place point side down, one inch apart on ungreased baking sheets. Gerry & Lisa McDaniel, Franchisees Curve the ends to form and We have completed our renovation and are crescent shape. offering you great new products and brand Bake at 375 degrees for 20-24 new décor throughout the store! minutes or until golden brown.  We invite you to experience our great new Remove them offerings including our salad bar. We’ve also LESS THAN immediately expanded our produce, bakery and grocery from the cookie departments to give you more of everything sheets and let cool. Dust with icing Makes 4 dozen. need.



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vourites 2010

Chocolate Mint Truffle Cookies 4 oz (125 g) Unsweetened chocolate chopped 3 oz (90g) Semi sweet chocolate chopped ¾ cup (175ml) butter 1 ½ cups Granulated Sugar 3 eggs ½ teaspoon Mint extract 1 ½ cups all purpose flour ½ teaspoon Baking powder ½ cup (125ml) Mint chocolate chips 1/3 cup (75ml) crushed red and white candy canes

No Bake Dessert 1 package small jelly rolls 1 package lemon pie filling 1 (19oz) can crushed pineapple 1 tub Cool Whip (1 litre size) Slice jelly roll about ¼”by ½” and place in bottom of 9x13 pan. Prepare lemon pie filling as directed. Cool well and spread over jelly roll slices. Drain pineapple and spread over lemon filling. Spread cool whip over the pineapple, cover and refrigerate overnight. Submitted by: Lois Robbins, Arnprior

In heavy saucepan, melt unsweetened and semi sweet chocolates and butter over medium low heat then remove from heat. Vigorously whisk in sugar, whisk in eggs, 1 at a time, whisk in mint extract. In a bowl whisk flour with baking powder, stir in chocolate mixture and chocolate chips. Transfer to bowl, cover and refrigerate for 2 hours. Roll by heaping 1 teaspoon into 1 inch balls, place 2 inches apart on parchment paper lined or greased rimless baking sheets, bake. In 350 degrees oven for about 8 minutes or until slightly firm to the touch. Sprinkle each cookie with scant ¼ teaspoon chopped candy. Let cool on pan on rack for 5 minutes then transfer to the rack let cool completely. Makes about 9 dozen.

Caramel Nut Popcorn

Submitted by Ellie Gauthier, Nepean

Spread nuts in large roasting pan. Bake in 350 F oven for 7-10 mins. or until toasted. Mix popcorn with nuts in roasting pan. In saucepan, melt butter, add corn syrup, sugar & salt. Bring to a boil, stirring until sugar dissolves. Boil for 2 mins. Remove from heat & stir in vanilla. Drizzle syrup over popcorn & nuts. Bake in 350 F oven for 15 mins., stirring every 5 mins. Let cool, stirring occasionally.

1 package Duncan Hines deluxe Swiss chocolate cake mix 2 liters mint or (mint chip) ice cream 1 ½ cups chocolate sauce Mix and bake as directed on package in 10 inch tube or fluted pan then cool. Using scooper, scoop out ice cream balls and put in freezer. Take can out of pan onto serving dish and cover top with scoops of ice cream, building up layer after layer to make a Christmas tree. Dribble Chocolate sauce over all, freeze until ready to serve. Submitted by Diane Morrow, Perth

Chocolate Eggnog 3 (1oz) squares unsweetened chocolate 3 cups whole milk Pinch of salt ½ cup granulated sugar ½ teaspoon vanilla extract 3 eggs Cut chocolate into bits. Place in double boiler top, add milk. Cook over hot water until chocolate melts, stir often. Add salt, sugar, cinnamon and vanilla. Beat eggs in a 1 ½ quart pitcher. Stir in hot chocolate. With rotary beater beat until frothy, serve at once in small cups. Serves 6 Submitted by: Evelyn Irving, Orleans.

Submitted by: Mary Shoup Arnprior

Bob MONET TE Joyeux Noël et Bonne Année Merry Christmas

and Happy New Year

Bob Monette


Chocolate Christmas Tree

1 c. peanuts 1 c. pecan halves 1 c. slivered almonds 1/2 c. margarine 1/3 c. corn syrup 1 c. brown sugar 1/2 tsp. salt 1 tsp. vanilla 12 c. popped corn

Orléans Councillor 613-580-2471 2010

H o l i d ay R e c i p e C o l l e c t i o n


vourites 2010

Cranberry Caramel Shortbread

Pour evenly over crust. Bake for 20 minutes or until filling is bubbling. Cool completely in pan. Cut into squares to serve. Guaranteed to be the hit of the party- a decadent dessert with rich caramel and the tartness of cranberries!

Shortbread Base: 1 cup unsalted butter softened 2/3 cup packed light brown sugar 2 cups all purpose flour pinch salt Topping: 1 1/2 cups granulated sugar 1 cup whipping cream 1/4 cup unsalted butter, in pieces 1 tsp vanilla 2 cups coarsely chopped toasted almonds or pecans 1 1/2 cups fresh or frozen( not thawed) cranberries Preheat oven to 375 degrees. Line bottom and sides of 13 by 9 inch baking pan with parchment paper. Beat butter with sugar until light.Gradually stir in flour and salt.Press dough evenly into pan. Bake for 15 minutes or until golden. Set aside. Over medium heat, melt sugar with 1/4 cup water, stirring until dissolved. Increase heat to medium high; brushing down sides of pot often with water, for 10 minutes or until a deep golden caramel. Off heat, slowly whisk in cream. Cook over low heat, stirring for about 2 minutes or until caramel is dissolved. Off heat, stir in remaining ingredients.

Submitted by: Kathy Sadler, Ottawa

Butterscotch Squares ½ c. butter (or margarine) 250 g. butterscotch chipits 1 c. peanut butter (crunchy) 1 c. coconut 2 c. coloured miniature marshmallows In a large pot melt butter and butterscotch chipits on low heat, then add the peanut butter. Once peanut butter is blended in, remove pot from the heat. Gently stir in coconut and marshmallows. Pour into a 9” square buttered pan and refrigerate.  Hope you enjoy this recipe as much as our family does. Submitted by: Brenda Roelofs, Orleans

Prize Shortbread 2 cups all-purpose flour 1 cup butter 1/2 cup icing sugar 1/2 tp. salt 1/8 tsp. nutmeg 1 egg yolk Soften butter slightly, but do not allow to become oily. Stir in sugar, salt, nutmeg and egg yolk with a wooden spoon.  Add flour, a little at a time, until mixture is too stiff to work with spoon.  Turn onto floured board and knead lightly, drawing in flour all the time until dough just begins to crack.  Roll out dough 1/4" thick and cut into desired shapes with cookie cutter; place on an ungreased cookie sheet.  Bake at 350 degrees F. 9-10 minutes or until delicately brown. Submitted by:(Mrs.) Elsie Quin, Orleans

Look what you can find at

Happy Holidays

Voted Best Pub in Ottawa


613-841-5111 338721

Welcome to the Neighbourhood!



H o l i d ay R e c i p e C o l l e c t i o n


2034 Tenth Line Rd.

1910 St. Laurent Blvd. (corner of St. Laurent & Smyth)

vourites 2010

Snow Drops

1 ½ cup brewed coffee 1 tablespoon unsweetened cocoa powder

Terrific recipe for the gluten free muncher Beat 2 egg whites stiff , while still beating,  add 1/8 tsp cream of tarter, 1/2 tsp vanilla,  1/2-1 cup of white sugar and a pinch of salt. Fold in 1 pkg. of chocolate chips. drop spoonfulls on a baking tray. Bake at 275F 40-60 mins. They should be dry more than browned. Do not refrigerate. Submitted by: Kim LeBlanc Nepean

In a mixing bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture, set aside. Dip ladyfingers briefly in coffee and orange 12 of them in the bottom of an 8x8 inch pan. Spread the mascarpone mixture over the Ladyfingers, repeat remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving. Submitted by Bernice Horne, Arnprior

Christmas Crispies 1 cup brown sugar 1/2 scant tsp. baking soda 1 cup shortening 1 1/4 cups all purpose flour 1 egg 1/4 cup of chopped red or green cherries (optional) 1 cup coconut  1 1/2 cups of rolled oats 2 scant tsp. baking powder Cream sugar and shortening.  Add egg and beat well.  Sift dry ingredients and add gradually.  Add rolled oats, coconut and cherries.  Form into balls and place on greased cookie sheet.  Flatten with fork dipped in boiling water.  Bake at 350 degrees for 10 minutes or until lightly browned.  Enjoy!  Easy to make and they add a colourful touch to a dessert platter.

Marshmallow Cream for Dipping Fruit 1 Jar Marshmallow Cream 4 Tablespoons of Cream Cheese Beat together and refrigerate. Remove from fridge about ½ hour before serving. Submitted by: Ellie Gauthier, Nepean

Pineapple Angel Food Cake (Diabetic) 1 angel food cake mix 19oz can crushed pineapple in own juice Topping: 1 litre of Cool Whip Mix angel food cake and crushed pineapple, juice included, in a glass or stainless steel bowl (not plastic). Do not beat, just stir until mixed. Put in greased angel food cake pan. Cook for 1 hour at 350 degrees. Do not under cook. Top with 1 tub of Lite Cool Whip.

Submitted by: Mrs. Judy Graham, Orleans,

Easy Tiramisu 3 egg yolks ¼ cup white sugar 2 teaspoons vanilla extract 1 1/8 cups mascarpone cheese 24 ladyfingers

Submitted by: Sandra Graham, Woodlawn


Wishing you and your loved ones a happy and healthy Holiday Season

I’m so happy!

Let us assist you in the art of grooming your pet with the appropriate equipment and the finest shampoos & colognes from Paris France -‘Les Poochs’ Visit us and bring your pet, TLC Grooming & Sharpening Services


We are Ottawa’s specialty shop for the retailing, repair and sharpening of Pet Grooming Equipment.

613-837-1100 12-5303 Canotek Rd.(613) 745-5808 www.TLC4dogs.Com 2010

H o l i d ay R e c i p e C o l l e c t i o n


vourites 2010

Holiday Yule Log Base 4 eggs 1 cup white sugar 2 teaspoons vanilla ¾ cup all purpose flour 1 teaspoon baking powder ¼ teaspoon salt Heat oven to 400 degrees. Grease sides of a jelly roll pan 15 ½ x 10 ½ x 1” and line bottom with waxed paper. Beat eggs until thick & fluffy. Add sugar gradually and beat well after each addition. Sift flour, baking powder and salt together into a bowl, add in portions into egg mixture, add vanilla. Bake 12-15 minutes or until it springs back when touched in centre. Place on tea towel then sift with icing sugar. Roll in towel then continue cooling. Inside Filling ¾ pint whipping cream 2 tablespoons icing sugar Stiffen up the cream then add icing sugar Mocha Butter Icing 1 tablespoon instant coffee 1 tablespoon cocoa 2 tablespoons light cream Dissolve instant coffee with boiling water about 1-2 tablespoons, blend with cocoa and light cream. Add ½ cup soft butter, 1 ½ cup icing sugar. Assemble: When roll has thoroughly cooled, unroll and spread whipping cream inside, roll up again. Decorate the log with Mocha Butter Icing. Sprinkle sliced Almonds or hazelnuts on top. Refrigerate until ready to serve. Submitted by: Helen Lew, Ottawa

Vanilla Crescents ¾ cup unsalted butter, at room temperature

½ cup granulated sugar 2 egg yolks 1 tsp vanilla 2 cups all purpose flour ½ cup vanilla sugar 2 oz (60 g) semi-sweet chocolate 1. Beat butter with sugar in large mixing bowl. Beat in yolks and vanilla. Gradually beat in flour. Turn dough out and knead until well combined (as you would bread). Form into a ball, cover with a bowl and let stand at room temperature for 2 hours. 2. Preheat oven to 375F. To form the cookies: roll about 1 tablespoon of dough in the palms of your hands to form a rope about 3 inches long and ½ inch thick. Bend rope to form a crescent. Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart. Bake on center shelf of preheated oven for 10 to 12 minutes. Cookies should still be white in colour. To prevent breaking, cool on cookie sheet for 5 minutes. Then, while cookies are still warm, carefully roll in vanilla sugar. Cool cookies completely. 3. Melt chocolate in a double boiler set over simmering water. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry. Submitted by: Betty Gallimore, Gloucester

German Cinnamon Star Cookies 500g ground almonds 5 egg whites 450g icing sugar 2 tsp ground cinnamon 1 tsp. lemon juice Beat the egg whites until stiff and then carefully fold in the sieved icing sugar. Reserve about 4 heaped tablespoons of the egg white mixture as this will be used for the cookie topping later on. Add the ground almonds, cinnamon and lemon juice to the egg white mixture and mix well. Cover the dough and let it rest in the fridge for about an hour. Now, sit down and relax with a nice cup of coffee. Con’t on page 33

sewInG MaChInes - serGers - QuIltInG MaChInes Classes starting January 2011 Garment Construction, Quilting, serging & Intro to sewing

Annual Pre-Inventory Mark Your Calendar Fabric Clearance Sale Dec. 28th, 29th & 30th Over 5000 bolts of fabric in stock The largest selection of quilting cottons & flannels in the city

SEW for IT!


418 Moodie Dr. (just south of Robertson Rd) • 613-820-2201• 32


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vourites 2010 Sprinkle your work surface or board with some sugar and roll out the dough to about 1cm thick. Now cut out stars with your star shaped cookie cutter and place them on a baking sheet. You will now need the reserved meringue from earlier. Stir it so it becomes a smooth mix. Now brush the cookies with the topping.Leave the cookies to dry overnight at room temperature. Preheat the oven to 220 degrees F. Place the cookies in the oven and bake for 5 minutes. Check the time as the cookies should remain soft inside and the topping white! Store the cookies in an air-tight tin. Traditional German Christmas Cookies! Submitted by: Angie MacGregor, Ottawa

Cheery Ginger Crackles Preparation time: 15 minutes Baking time: 15 minutes makes: 48 cookies 1/2 cup shortening or unsalted butter, at room temperature 1/2 cup granulated sugar 1 egg 1/2 cup molasses 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon cloves (optional) Granulated sugar Glacéed cherries (optional) 1. Preheat oven to 325F. Lightly grease baking sheets. Mix together shortening and sugar in a mixing bowl. Beat until very creamy. Then add the egg and molasses and continue to beat. In another bowl, stir the flour, baking soda, salt and spices with a fork. Gradually stir into butter mixture just until smooth. Do not over mix. 2. Form tablespoonfuls of dough into balls, about 1 inch in diameter. Roll in sugar and place 2 inches apart on greased baking sheets. Do not press down. (For glazed cherry centers, see below). Bake in centre of preheated oven until lightly browned and tops are cracked, about 15 to 18 minutes. Cool on a rack. Can be stored in airtight

containers in the refrigerator or freeze. Glazed cherry centers. After balls have been placed on cookie sheets, use your finger to make an indentation in the centre of each. The indents should be about halfway through dough balls. Slice glazed cherries in half and place cut-side down in indented areas. Bake as per above. Submitted by: Pina Floccari, Ottawa

Festive Fruit Compote 1 12oz package mixed dried fruits 1 15 ¼ oz pineapple chunks, undrained 1 16oz can pear slices, drained 1 16oz can peach slices, drained 1 21oz can cherry pie filling or 1 16oz can dark sweet pitted cherries, drained ¼ cup dry sherry (optional) 2 tablespoons lemon juice ¼ cup orange juice 2 teaspoons curry powder (optional) 1 teaspoon ground cinnamon (optional) Cut pieces of dried fruit in halves or quarters. In 2 quart casserole, combine dried fruits and canned fruits. Mix Sherry, lemon juice, and spices and pour over fruits. Cover and bake in 350 degree oven for one hour. Serve warm with ham, poultry, pork. Serve cooled compote over vanilla ice cream or frozen yogurt. Makes 8 servings. Submitted by: Patricia M. Squires, Ottawa

Fresh Apple Cake 3 cups diced apples 1 cup chopped walnuts - toasted 2 tsp vanilla 1 tsp cinnamon 3 cups flour 1 tsp baking soda 1 tsp salt

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vourites 2010 2 cups sugar 1 1/4 cup oil 3 eggs Mix apples, walnuts, vanilla and cinnamon - set aside. Mix flour, soda and salt - set aside. Preheat oven to 3250F. Grease a bundt pan. With electric mixer beat sugar, eggs and oil in a large bowl. Add flour mixture and beat well. Fold in apple mixture and scrape into greased Bundt pan. Bake at 3250F for one hour 30 minutes or until done - test with wooden skewer. Cool completely in pan - about one hour. Turn onto a plate, wrap tightly and store in fridge or at room temperature. Keeps 3-5 days. Submitted by Ella Mohr, Stittsville

Dump Cake 1 can crushed pineapple 1 can pie filling (cherry or blueberry) 1/2 cup melted butter or 1 cup margarine 1 white or yellow cake mix (options on top) - broken almonds; coconut In a well greased 9”x13” pan spread pie filling. Spread crushed pineapple (partially drained). Cover with dry cake mix. Drizzle butter or margarine over top. Bake at 3750F for 30-45 minutes. May be served warm. Submitted by Wilma Mackie, Brockville

Layered Fruit Dessert 1 (20 oz) can pineapple tidbits - DO NOT DRAIN 2 (11 oz) cans mandarin oranges - DRAINED SAVE JUICE 1 qt strawberries 2-3 bananas sliced crosswise 1 pt blueberries 1 (3 3/4 oz) pkg. instant vanilla pudding 1 (1 L) Cool Whip thawed Place pineapple and juice in a 3 qt clear glass bowl. (Punch bowl is good). Reserve some of oranges for garnish and place remainder with

pinapple. Spinkle with dry pudding over fruit. Stir well and refrigerate until it sets - about 20 minutes. Dip bananas in orange juice layer on top of pudding mixture. Reserve some strawberries for garnish - slice and layer over bananas. Reserve some blueberries for garnish and layer over berries. Top with Cool Whip and garnish with reserved fruit. Refrigerate serval hours. Serves 12. This is an excellent summer dessert using any 3 fruits. If using peaches dip in orange juice so they don’t turn black. Submitted by Lois Robbins, Arnprior

Dark Christmas Gumdrop Cake Blend and set aside: 3 cups flour 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp cloves Beat well together: 1/2 cup butter 1/2 cup Crisco shortening 1 cup brown sugar 2 eggs Fold in 2 cups applecauce. (Mixture will look slightly curdled.) Now combine the wet and dry ingredients, blending well, but don’t over beat. Finally, the batter, add: 2 cups raisins 1 cup chopped gumdrops (Do not use black ones. Sugared gumdrops, purchased bulk are ideal.) Bake in a greased and floured angelfood pan at 3500F for about 2-2 1/2 hours or until done. (Note: this batter may also be baked in loaf tins if desired. Baking time will be less.) Tricia DuManoir, Woodlawn

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Campanale is proud to announce that our Milano C model in Riverwood Estates (Arnprior) was the winner in the category of “Large Builder Single Detached 2,000 square feet or less” at the recent Greater Ottawa Home Builders’ Association (GOHBA) Design Awards.

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