This Week Marketplace | December 9, 2016
HOLIDAY RECIPES
2) Add in molasses and the egg and beat until smooth. 3) Stir in all remaining ingredients. If dough is still sticky, add a little more flour. 4) Roll out to 1/4� thick for gingerbread men, 1/3� for a house. (If you are making a gingerbread house, always roll out and bake your dough on parchment paper). 5) Bake at 350°F for 8 to 10 minutes.
When it comes to Christmas, I think of gingerbread houses. I look forward to building a special creation for my grandma, who is 93 and still lives on her own. Every year I try to think of something new and have ended up with a traditional house, the Eiffel Tower, a grain elevator and for this year, Taylor Field. My other tradition is to include my grandpa on each house since he passed away many years ago but still holds a place in our hearts. I hope you’ll try building your own gingerbread home. It’s worth the effort! GINGERBREAD •3/4 cup margarine •1/2 cup brown sugar •1/3 cup molasses •1 egg •2-1/2 cups flour •1/2 tsp. salt CHOCOLATE PECAN CHERRY BARS Crust: •2 cups flour •1/2 cup sugar •2/3 cup butter (I use Becel) Filling: •6 squares semi-sweet chocolate •1-1/2 cups corn syrup •1-1/2 cups sugar •4 eggs, slightly beaten •1-1/2 tsps. vanilla •2-1/4 cups chopped pecans
•1 tsp. baking soda •1/2 tsp. baking powder •1 tsp. cinnamon •1 tsp. cloves •1 tsp. ginger •1/2 tsp. nutmeg 1) In a large bowl, beat together margarine and sugar until creamy.
•1/2 cup chopped red and green cherries Drizzle: •2 squares semi-sweet chocolate Crust: Combine flour, sugar and butter in large bowl. Beat on medium speed with electric mixer or blend with a pastry blender until mixture resembles coarse crumbs. Press firmly and evenly into greased 15�x10� jelly roll pan. Bake at
Christmas Tradition Hello and Merry Christmas! We are the Vankoughnett family and we would like to share our absolute favourite Christmas story and tradtion we do every year to bless others and have a lot of FUN doing it too!! We have a Christmas tradition every year where we as a household family of five buy Christmas boxes of oranges and bake gingerbread cookies and we all get into our mini van and we go around the neighbourhoods of Yorkton and we all vote for the top 3 best decorated Christmas lights on homes!!!! Then when we have decided on the best top three homes, we run up to each home, buzz the doorbell and surprise each home with a box of Christmas oranges and give out a bag of home made cookies and we tell them how much we enjoy seeing their home all decked out in Christmas spirit and thank them and give them their prize!!! This is A LOT OF FUN for our family and we do it as a tradition each year when we can and the excitement on the faces of everyone is AWESOME! So that is our family Christmas tradition story involving baking, giving, and A LOT OF CHRISTMAS TRADITIONAL FUN!!! Allan & lisa Vankoughnett Yorkton, SK
350°F for 15 minutes. Filling: Heat chocolate and corn syrup in saucepan over low heat, stirring until smoothly melted. Remove from heat. Stir in sugar, eggs, vanilla until blended. Stir in pecans and cherries. Pour filling over hot crust, spread evenly. Bake at 350°F for 25-30 minutes or until filling is firm around the edges and slightly soft in center. Cool in pan on rack. Drizzle: Melt chocolate over hot water or in microwave on medium for 2-3 minutes. Drizzle on top. Cool. Debbie Feszczyn Kelliher, SK. MARSHMALLOWS •2 pkgs. or 2 tbsps. gelatin (Knox no flavor) •4 Tbsps. cold water •1/2 cup boiling water •1-1/2 cup white sugar •1/2 tsp. vanilla •Pinch of salt After soaking gelatin in cold water, add boiling water. When completely dissolved, add sugar and vanilla and salt and mix. Then beat with mixer until white, fluffy and thick. Pour into a pan (8x8) that has been rinsed with cold water. Let set. Cut into squares and roll into toasted coconut or crushed walnuts. (These homemade marshmallows were made by my mom for Christmas for over 50 years.) Sandra Zurburg Esterhazy, SK.
LEMON MELT-AWAY SHORTBREAD This recipe is delicious. It was given to me by a dear friend who made it at Christmas. •1-1/4 cups flour •1/2 cup cornstarch •1/3 cup icing sugar •3/4 cup softened butter •1 tsp. grated lemon peel •1-2 tbsps. lemon juice Mix flour, cornsstarch, icing sugar, butter and lemon peel. Stir in lemon juice to make dough. Roll out to desired thickness. Cut into different shapes. Bake at 350° for 8-10 minutes. They will not brown but will stay a nice white shortbread. Frosting: •3/4 cup icing sugar •1/4 cup butter •1 tsp. grated lemon peel •1 tsp. lemon juice Enjoy!! Livia Dahlin Norquay, SK.
ROYAL ICING: Beat 3 egg whites until foamy. Add in 1-1/2 tsps. cream of tartar and beat until still peaks form. Gradually beat in 3-1/2 cups of icing sugar until smooth. If you need thicker icing, add in more sugar to reach the desired consistency. Carmen Kirby Yorkton, SK. MOLASSES COOKIES •1/2 cup margarine •1/3 cup brown sugar •1 egg •1/2 cup molasses •1/4 cup milk •2 cups flour •1/2 tsp. salt •1/2 tsp. ginger •1/2 tsp. cinnamon •1 tsp. baking soda Cream margarine and sugar. Add egg, molasses and milk. Sift together flour, salt, ginger, cinnamon and baking soda. Add flour to creamed mixture. Beat well. Drop onto greased cookie sheet and bake for 10 minutes at 400°. Faye Beatty Leslie, SK. SAUSAGE SANDWICH ROLLS •1 pound wieners cut into 1/2� pieces •1 medium onion, chopped •3 tbsps. oil Brown together saucepan.
OATMEAL OR MUSKRAT HOUSES •3/4 cup honey •2/3 cup peanut butter •3 cups oatmeal •1/3 cup cocoa •1/4 tsp. salt •1-1/2 tsp. vanilla •1/2 cup coconut oil Make into balls. Place on parchment paper lined cookie sheets. Pam Wrishko Willowbrook, SK.
Serve warm on open wiener buns. Quick lunch dish! Martha Dawe Invermay, SK.
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RHUBARB DELIGHT Combine: •1 cup sugar •3 tbsps. corn starch Add to: •4 cups sliced rhubarb •1/2 cup water •1-2 cups strawberries (optional)
Cook until thick about 5 minutes. Cool.
Mix: •3 cups graham crumbs •1/3 cup sugar •1/2 cup butter Pat into 9x13 pan. Save some crumbs for top. Whip: •1 cup whip cream Add: •3 cups mini marshmallows Spread cooled rhubarb over crust. Cover with whipped cream and marshmallow mixture.
Prepare: •1 small pkg. instant vanilla pudding as per pkg. instructions
Spread pudding over cream/marshmallow filling. Sprinkle with remaining reserved graham crumbs. Chill. JoAnn Charbonneau Theodore, SK.
SRIRACHA
SRIRACHA Š 2016 Quality Is Our Recipe, LLC
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Add: •1/4 cup flour •1/2 tsp. dry mustard •1/2 tsp. Worcestershire sauce •1 cup chopped celery •1/2 cup ketchup •1/2 cup water •Salt and pepper to taste •1/2 cup grated cheese.
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