Tastes & Sounds of the
Holiday Recipes & Christmas Carols A SPECIAL SUPPLEMENT OF www.vernonmorningstar.com
NOVEMBER 2012
U2 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star
Appetizers Layered Shrimp Dip
Crab Mousse
8 oz cream cheese ½ c sour cream ¼ c mayonnaise 1 bottle cocktail sauce 2 c shredded mozzarella 1 green pepper, diced ¾ lb cooked shrimp 1 tomato, diced 3 green onions, chopped cilantro - optional Mix together cream cheese, sour cream and mayonnaise. Spread on a 12 inch platter. Spread shrimp cocktail sauce over the sour cream mixture. Carefully place shrimp over the sauce. Sprinkle mozzarella cheese over the shrimp. Cover with green pepper, tomatoes and green onions. Cover with plastic wrap and chill until ready to use. Serve with crackers or chips. Layer in platter: cream cheese mixture, cocktail sauce, shrimp, mozzarella or cheddar cheese, green pepper, tomato, green onion and cilantro if desired. Submitted by Ronna Limin
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I make this recipe every year and it’s always a hit. One year I didn’t make it, opting for something different, and all everyone want to know was, “Where is the crab mousse?” It is super easy to make and is made the day before your event.
1 package unflavoured gelatin ¼ c cold water 1 can cream of mushroom soup 1 container spreadable cream cheese 1 can crab meat ½ c chopped celery & ½ c chopped green onion 1 c mayonnaise ¼ tsp curry powder Heat mushroom soup & cream cheese, stirring until smooth. In a small bowl, sprinkle gelatin on top of the cold water & let sit to soften for 5 minutes. Add gelatin to soup mixture, stirring until blended. Add remaining ingredients, mixing well. Pour into a 4 c jello mold that has been sprayed with cooking oil. Chill overnight. Garnish with parsley & small cherry tomatoes, & serve with crackers. Submitted by Terri Nicholson
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Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star U3
Chicken Kabobs
¾ c light soy sauce ¼ c sugar 1 Tbsp canola oil ¼ tsp garlic powder ½ tsp grated ginger 2 boneless, skinless chicken breasts, cut into 1 inch chunks 6-8 green onions, cut into 1 inch pieces ½ lb medium fresh mushrooms, stems removed wood skewers, soaked in water
Gorgonzola & Clementine Toasts 6 clementines 4 oz (125 g) spreadable cream cheese at room temp 2-3 tsp (10-15 ml) milk ½ c (125 ml) gorgonzola or other blue cheese 12 Melba toasts or thinly sliced toasted walnut bread ¼ c (50 ml) chopped walnuts, toasted (optional)
In a large bowl, combine first five ingredients. Pour half into a large resealable plastic bag and add chicken; seal bag and turn to coat. Marinate chicken for 30 minutes or longer. Pour remaining marinade into another plastic bag and add onions. Seal bag and turn to coat.
Finely grate 1 tsp (5 ml) peel from a clementine. Place in a medium bowl along with cream cheese. Add 2 tsp milk, beat mixture. Crumble in gorgonzola & stir until evenly mixed - mixture will be lumpy. If too thick for spreading, stir in the extra 1 tsp of milk.
Drain and discard marinade from chicken. Drain and reserve marinade from onions. Thread ingredients onto soaked skewers: chicken, onion, mushroom, chicken, etc. Place on broiler rack, 5 inches from heat. Turn and baste with reserved marinade after 3 minutes. Broil for 3 minutes longer or until chicken is no longer pink. Makes 20-24 appetizers.
Up to 1 hour before serving, peel & segment clementines. Thickly spread toasts with cheese mixture, top each with clementine segments, sprinkle with walnuts.
Submitted by Debbie Neville
Submitted by Debra Rich
season’s
You may prepare this ahead of time. Keep refrigerated, then bring cheese & fruit to room temperature before serving.
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U4 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star
Entrées Covered Brussels Sprouts
12 fresh Brussels sprouts, trimmed and halved 2 Tbsp sesame seeds (optional) 1 tsp onion, minced 2 Tbsp olive oil 1 Tbsp butter ½ to ¾ c stuffing 2 Tbsp real bacon bits ½ c cheddar cheese, shredded, salt and pepper to taste
Golden Glazed Ham 6 lb ham ½ c apricot jam ½ c brown sugar 1½ tsp cider vinegar 1 tsp prepared mustard 1/8 tsp ground cloves
Bake ham in covered roaster in 350°F for 2½-3 hours. Drain off juice. Mix jam, sugar, vinegar, mustard and Steam sprouts 15-20 minutes or until crisp-tender. In cloves in a saucepan. Heat and stir until hot and mixed a large sauce pan over medium heat, cook and stir the well. Brush over top and sides of ham. Continue to bake sesame seeds and garlic in oil and butter for 2-3 minutes. uncovered at 350°F until glaze dries. Add the stuffing and bacon. Stir for 1-2 minutes until just Submitted by Judy Nelson golden brown. Add sprouts, cheese, salt and pepper. I make this in advance and re-warm it in a 300° F oven for approximately 20 minutes. Submitted by Linda Warrington
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This recipe is from my sister-in-law Sharon McMullen of Murphy’s Cove, Tangier, NS. Makes about 2-3 quarts.
4 quarts (about 5 lbs) green tomatoes 2 lbs brown sugar 1 lb raisins 1 lb currants ½ lb mixed peel ½ c vinegar ½ c butter 1 tsp each of cinnamon, cloves, mace, nutmeg & salt Chop tomatoes up small and drain. Cover with cold water and bring to a boil - scald for 3 minutes. Drain. Add brown sugar, currants, mixed peel, vinegar and butter. Stir well and boil until thick, at least 2 hours or more.
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When cold, add the spices. Keep in glass jars sealed with wax. For a darker colour mincemeat, add about ½ c dark molasses with the raisins. Submitted by Janice Mackie
Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star U5
Dutch Croquettes 3 Tbsp butter 5 Tbsp flour 1 c chicken or beef broth ½ c cold cooked chicken or cooked veal/beef, shredded ¼ tsp salt freshly ground pepper to taste dash of nutmeg ¼ tsp Worchestershire sauce 1 c fine bread crumbs 2 egg whites, slightly beaten Heat butter, stir in flour and cook 2 minutes. Gradually add broth, stirring constantly until it forms a smooth paste. Add chicken or beef, salt, pepper, nutmeg and Worchestershire sauce. Spread out on a cookie sheet and refrigerate until firm. When set, cut into 8 equal parts and form cylinders about 3” long and 1” diameter (or form into 1” balls, called bitterballen). Roll each cylinder or ball in bread crumbs, then in the egg whites, then in bread crumbs again. Make sure each one is completely coated with bread crumbs.
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Deep fry in hot oil, a few at a time, for 3-5 minutes. Drain and serve piping hot, garnished with parsley with some hot mustard on the side. Submitted by Jo Brinkman
Bubblegum Salad
Sprinkle the jello on the cottage cheese, mix well. Stir in pineapple. Fold in Cool Whip®. Chill, serve and enjoy! Submitted by Candy Anderson
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U6 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star
Garden Tomato and Egg Salad This recipe is very easy & wonderful with fresh garden tomatoes. I make it for Thanksgiving every year.
4 large ripe tomatoes 3 eggs, hard boiled 1 shallot, chopped heart of a small head of celery, chopped 1 Tbsp chopped parsley 1 small clove garlic, crushed 3 Tbsp olive oil 1 Tbsp wine vinegar 1 tsp Dijon mustard salt & fresh ground pepper Slice tomatoes and arrange on a platter. Slice the eggs and arrange on top of the tomatoes. Put the shallots and celery in a bowl. Add the chopped parsley and garlic, mix them well with the olive oil, vinegar and mustard. Season with salt and pepper. Pile a little of the celery on top of each egg slice and chill the salad before serving
This is a healthier version of spring rolls as they are baked, not fried.
1 lb lean ground pork 1 bag coleslaw mix 2 Tbsp soy sauce 2 tsp ground ginger ½ tsp five spice powder 1 small onion, chopped 1 tsp garlic powder 1 package phyllo dough, thawed ½ c melted butter cooking spray In 10” skillet, cook pork over medium-high heat, stirring occasionally until no longer pink. Drain well. Stir in coleslaw, soy sauce, ginger, five spice powder, onion and garlic powder. Cook 2-3 minutes, stirring occasionally, until coleslaw mix is wilted. Cover phyllo sheets with a damp towel to keep them from drying out. Place 1 phyllo sheet on work counter and brush with melted butter; repeat 2 more times to make a stack of 3 sheets. Cut them cross-wise into thirds to make 3 rectangles about 14” x 6”. Place ¼ c pork mixture on short end of each rectangle. Roll up, folding in edges of phyllo. Place roll seam-side down on ungreased baking sheet. Repeat with remaining phyllo and mixture. Spray rolls with cooking spray. Bake 15-20 minutes or until golden brown. Serve warm.
Submitted by Karin Lowen
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These can be made and frozen in an air-tight container. Thaw and bake at 350oF for 15-20 minutes. Makes 18. 1 roll = approx. 150 calories Submitted by Cindy Marchand
Sweet Pickled Mushrooms ½ c white sugar 1 - 10 oz (284 ml) cam of whole mushrooms, drained ½ c vinegar ½ Tbsp pickling spice mix
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Bring vinegar, sugar and pickling spice to a boil. Add mushrooms and boil for 2 minutes. Drain. Insert a toothpick into each mushroom and they are ready to serve with your favorite meal. Submitted by Audrey Scott
Peppy Salad Pizza
Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star U7
2 Tbsp pizza sauce 2 9-inch flour tortillas 1/3 c Italian salad dressing ¼ c pizza sauce ½ tsp dried oregano 4 c shredded lettuce 1 c chopped pepperoni 1 c chopped green pepper 1 c sliced white mushrooms 8 tomato slices ½ c grated Italian cheese blend ½ c sliced black olives
Fruit Salad with Whipped Topping 1 c mini marshmallows 1 c pineapple tidbits 1 c sour cream 1 c orange slices 1 c unsweetened coconut 3 Tbsp maple syrup Mix well, cover and refrigerate. Submitted by Sheam Egan
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Brush 2 Tbsp pizza sauce onto each tortilla. Cut each tortilla into 12 wedges. Arrange in a single layer on greased baking sheet. Bake at 350°F until crisp and golden. Watch carefully! Combine Italian dressing, ¼ c pizza sauce and oregano in a large bowl. Add lettuce, pepperoni, green pepper and mushrooms; toss well. Transfer to round serving platter. Layer tomato slices, cheese and black olives over top. Arrange tortilla triangles around edge of platter. Serve immediately. Serves 4. Submitted by Debbie Neville
Sweet Potato Soufflé 3 c cooked & mashed sweet potatoes/yams ½ c butter ½ c brown sugar 2 eggs ½ tsp salt 1 tsp vanilla Beat ingredients until light and fluffy. Place in a butter oven-proof dish. Topping: ½ c brown sugar ¼ c flour 2 Tbsp butter ½ c chopped nuts Mix topping together like dry oatmeal. Spread over potato mixture. Bake at 350°F for 35-40 minutes uncovered. Submitted by Heather Plamondon
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Rogers Foods Ltd. Cinnamon Crinkle Cookies … also known as “Snickerdoodles”, these crisp-chewy cookies are rolled in cinnamon sugar before baking. They make a delicious addition to the holiday cookie plate.
INGREDIENT: 500 mL ROGERS ALL PURPOSE FLOUR 2 cup 8 mL cream of tartar 2 tsp 4 mL baking soda 1 tsp 1 mL salt 1/4 tsp 250 mL butter, softened 1 cup 375 mL sugar 1 1/2 cups 2 eggs 2 50 mL sugar 1/4 cup 23.5 mL ground cinnamon 1 1/2 tbsp Preheat oven to 180˚ C (350˚F). Whisk together ROGERS ALL PURPOSE FLOUR, cream of tartar, baking soda and salt; set aside. With an electric mixer, beat butter and 1 1/2 cups sugar together until light and fluffy. Beat in eggs, one at a time. With mixer speed on low, add flour mixture, beating to combine. In a shallow dish, combine 1/4 cup sugar and cinnamon. Form 1 inch balls (using about 1 tbsp of dough per cookie) and roll each in cinnamon sugar before placing on ungreased cookie sheets about 3 inches apart (these cookies spread significantly). Bake 8 to 10 minutes, until tops have crinkled and edges are set, but centres are still soft. Cool 3 minutes on baking sheet before transferring to wire racks to cool completely. YIELD: About 3 dozen cookies. Baking Ingredients and Cookbooks available at…
ROGERS BULK FOOD STORE 4420 Larkin Cross Road, Armstrong, BC V0E 1B6 1-800-356-8735, ext. 5 • store@rogersfoods.com • www.rogersfoods.com
U8 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star
Desserts Chocolate Kahlua Pie
Date Logs
1 c. unsalted butter, softened 3 - 1 oz squares semi-sweet chocolate, melted 1½ c. confectioner sugar ½ c. Kahlua liqueur 3 eggs, well beaten 1 - 9 inch chocolate or graham cracker pie crust
1 lb (454 g) chopped dates ¾ c (180 ml) sugar ½ c (120 ml) butter or margarine 1 egg 1 Tbsp (15 ml) cream 1 tsp (5 ml) vanilla extract 2 c (480 ml) Rice Krispies ½ c (120 ml) chopped nuts grated coconut
Whip the butter until creamy. Add the melted chocolate, then mix in the sugar. Slowly add the Kahlua, then the eggs. Pour mixture into prepared crust and refrigerate 2 hours or until set. Garnish with whipped cream.
Cook dates, sugar and butter over low heat. Beat egg and add it slowly to date mixture. Stir in cream and blend well. Add vanilla, Rice Krispies and nuts. Let cool. Grease your hands with butter and roll the date mixture into logs. Roll them in coconut. Submitted by Sharon Munro
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Chocolate Crepes 3 large eggs 1 c milk ½ c water 1¼ c all-purpose flour ¼ c sugar 2 Tbsp cocoa 2 Tbsp cooking oil ½ tsp rum 2 c cottage cheese ²/³ c icing sugar 15 oz frozen raspberries or strawberries in syrup Beat eggs in bowl until frothy. Add milk, water, flour, sugar, cocoa, oil & rum. Beat until smooth. Add a bit more milk if too thick. Spoon 2 Tbsp batter into hot greased crepe pan. Tip pan quickly so batter covers bottom of pan. When underside is brown and crepe lifts easily, remove from pan and place on a plate. Makes 24 crepes. Beat cottage cheese and icing sugar together in small bowl until smooth. Place 1½ tsp down centre of each crepe, fold sides over. Spoon berries with juice across top of each crepe. Submitted by Judy Nelson
Apple Squares
Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star U9
Christmas Spaceship Cookies
2 c flour 1 c sugar ½ lb butter 2 eggs 1 tsp baking powder 6 apples or more cinnamon and sugar mix
Blast off this Christmas with delicious jam-filled sugar cookies!
Cream butter and sugar. Add eggs, then baking powder and flour. Mix into a soft dough. Pat the dough into bottom of a 9” x 12” pan. Place sliced apples with a little cinnamon and sugar on top of dough. Put remaining dough (rolled out and laid on or pat into place) on top of apples. Bake at 350°F for ½ to ¾ hour. Submitted by Dianna Clark
1 c butter 1½ c white sugar 3 eggs 1 tsp vanilla extract 4 c white flour 2 tsp cream of tartar 1 tsp baking soda ¼ tsp salt Strawberry or raspberry jam Icing sugar Blend butter and sugar, then beat in eggs and vanilla. Mix in dry ingredients, then chill until dough is easy to roll. Roll chilled cookie dough and cut out shapes using Christmas tree and steepled church shaped cookie cutters. Spread jam between cookie layers with the tree on the bottom, church shape on top. Bake at 375°F for about 8 minutes. Sprinkle with icing sugar so it looks like snow.
Miracle Pudding 1 c flour 2 tsp sugar 2 tsp baking powder 1 c raisins 3 Tbsp butter ½ c milk
Submitted by Trish Woodley
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U10 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star
Brandy Plum Pie This is the best pie I’ve ever made!
1 single pie shell ¾ c brown sugar ¼ c flour ¼ c brandy or apple juice 1/8 tsp nutmeg 4 c sliced, pitted plums 1/³ c chopped almonds or pecans Mix sugar, flour, nutmeg and brandy. Add plums and nuts. Toss until coated. Put into pie shell. Top with crumb mix. ½ c flour ½ c brown sugar 3 Tbsp butter Mix flour and sugar. Cut in butter with pastry cutter until it makes coarse crumbs. Bake at 350°F for 40 minutes. Submitted by Georgette Morin
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Maple Cranberry Cheesecake Crust: 2 c graham cracker crumbs 1/³ c butter 3 Tbsp sugar ½ tsp cinnamon
Combine cracker crumbs, butter, sugar and cinnamon; press into bottom and up the sides of a 9 inch springform pan. Place on cookie sheet. Bake at 375°F for 8-10 minutes or until set. Cool. Reduce heat to 325°F. Filling: 1½ c real maple syrup 3 - 8 oz packages cream cheese, softened ½ c brown sugar ²/³ c sour cream 3 Tbsp flour 2 tsp vanilla extract ¼ tsp salt 4 eggs lightly beaten Put maple syrup in small saucepan and bring to a boil. Cook until syrup is reduced to about 1 c. Cool to room temperature, set aside. In large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, flour, vanilla, salt and cooled syrup. Add eggs and beat on low speed just until combined. Pour into crust. Place springform pan in over and bake for 1¼ - 1½ hours or until centre is just set. Removed form heat and cool for 10 minutes. Carefully run a knife around the edge of the pan to loosen and cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Topping: 2 c fresh or frozen cranberries, frozen ²/³ c dried cranberries 1 c real maple syrup ½ c packed brown sugar In large saucepan, combine the cranberries, syrup and brown sugar. Cook over medium heat until the berries pop, about 10 minutes. Serve warm with cheesecake. Yields 16 servings (2 c topping) Submitted by Debbie Neville
Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star U11
Christmas ‘Chocolate Noel Eggnog Pie 1 pkg lemon-flavored gelatin Chews’ Squares 1 c hot water 1 pkg chocolate cake mix 1/3 c coconut ½ c soft margarine 1 egg 2 c chocolate chips 2 c white mini-marshmallows 1 can coconut-almond frosting (or vanilla for a different flavour) 2 c Rice Krispies ½ c chopped walnuts or pecans, optional
Blend cake mix, coconut, margarine and eggs. Press in bottom of ungreased 9’x13’ cake pan. Bake at 350°F for 1525 minutes or until light golden brown. Remove and let cool. In large sauce pan, heat chocolate chips, marshmallows and frosting. Stir constantly. When marshmallows are melted. remove from heat and add the Rice Krispies. Spread over cooled base. If using nuts, sprinkle them on top at this time and lightly press into the topping. Refrigerate for 2 hours. Cut into squares. Freezes very well. Makes 2½-3 dozen. Submitted by Debbie Breitkreutz
Mincemeat Shortbread Bars This freezes well. Also for a change, I have used cherry pie filling. Enjoy!
2 c flour 2 Tbsp cornstarch 1 c butter ¹/³ c brown sugar 1 tsp vanilla extract 1½ c mincemeat Beat butter until smooth. Add sugar and vanilla, beat for 2 minutes. Stir in flour and cornstarch. Use ²/³ of the mixture and press evenly into a greased 9” x 9” baking pan. Spread mincemeat over the shortbread base, leaving ¼” border. Crumble the remaining shortbread mixture over the mincemeat, then lightly press it down. Bake at 375° F for 30 minutes or until golden brown. Cut while still hot and allow to cool in the pan. Submitted by Marline Moore
1 pint vanilla ice cream ¼ tsp nutmeg ¾ tsp rum flavouring 2 well-beaten egg yolks 2 stiff-beaten egg whites Golden coconut shell*
Dissolve gelatin in hot water. Cut ice cream into 6 chunks, add, to gelatin and stir until melted. Chill until partially set. Add nutmeg and flavouring, stir in egg yolks, then fold in the egg whites. Pour into cooled golden coconut shell and chill until set. Top with whipped cream, dust with nutmeg. * Golden coconut shell Combine 3 Tbsp soft butter or margarine with two 3½ oz cans of flaked coconut. Press evenly into a lightly butter pie plate, building up the sides. Bake in slow oven (300°F) for 20-30 minutes or until crust is golden. Cool. Submitted by Patricia Blair
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U12 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star
Nova Scotia Blueberry Osterand Cream Cake
Here’s a wonderful dessert that’s light and just right for serving with all the heavy Christmas meals. I received this from a New Zealand friend years ago.
1½ c flour 1½ tsp baking powder ½ c butter, room temperature 1 tsp vanilla extract ½ c white sugar 1 egg Blend flour, sugar, baking powder and butter. Add egg and vanilla. Pat into a springform pan. 4 c blueberries ½ c white sugar 1 tsp vanilla extract 2 c sour cream 2 egg yolks or 1 whole egg
1 c hot water 85 g lime jelly powder ½ c white sugar Mix together and set aside to cool. 250 g cream cheese at room temperature 300 g plain yogurt 4 Tbsp lemon juice 300 ml Cool Whip®
Beat cream cheese, yogurt and lemon juice together. Add to jelly mixture along with Cool Whip®. Pour into a bundt pan or individual serving dishes. Place in fridge before serving. Will keep for several days in the fridge. Submitted by Gail Elascjuk
Place blueberries on top of crust. Mix remaining ingredients and pour over berries. Bake at 385°F until edges are lightly brown, approx. 60-70 minutes. Serve with whipping cream for garnish. Do not overbake.
Santa’s Favourite Sugar Cookies
Submitted by Netty Vinden
½ c butter ½ c vegetable shortening ½ c white sugar ½ c brown sugar, packed 1 large egg 1 tsp vanilla extract 2 c flour 1 tsp baking soda 1 tsp cream of tartar ½ tsp salt ¼ tsp nutmeg
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In large bowl, cream together butter, shortening, sugars, egg and vanilla until light and fluffy. In a separate bowl, sift together dry ingredients. Add dry mixture to creamed mixture and mix until blended. Shape dough into balls (slightly smaller than golf balls) and then roll balls one at a time in granulated sugar (may use coloured sugar for a festive touch). Place balls on ungreased (or parchment-lined) cookie sheet. Do NOT flatten - they will flatten and crinkle on top as they bake. Bake at 375°F until lightly golden brown, approx. 8 minutes. Cool completely before removing from cookie sheet. Submitted by Cathy Schultz
Hobo Cake
Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star U13
This will make 9-10 ‘soup can’ sized cakes.
4 tsp margarine 1 c white sugar 1½ c brown sugar, packed 2 large eggs 3 tsp vanilla extract (or flavouring of your choice) 4 c flour 1½ c boiling water 4 tsp baking soda 3¾ c fruit: mixture of raisins, candied cherries, candied peel, currants, coconut, walnuts, almonds, pecans, etc
Peppermint Meringues 3 large egg whites, room temperature ½ tsp lemon juice ½ c sugar ½ tsp vanilla extract ½ tsp peppermint extract 1/3 c crushed peppermint candy (about 21) or candy canes (about 6) ¼ c semisweet chocolate mini morsels
Preheat oven to 215°F. Mist 2 baking sheets with canola oil spray, set aside.
Combine egg whites and lemon juice in a large mixing bowl. Cream margarine, sugar, eggs and flavouring together. Beat to soft peaks with an electric mixer at medium speed. Add flour and salt and mix well. Then work in sugar, a couple of tablespoons at a time, and Place fruit in a large bowl. Pour boiling water over fruit, continue beating until very thick and glossy. Beat in extracts. sprinkle baking soda over top and mix well. Add mixture to Using a rubber spatula, fold in peppermint candy and chocolate. other ingredients. With a teaspoon, dollop the batter into the size of a button Pour batter into well-greased ‘soup cans’ (hobo style) or mushroom onto prepared baking sheets, leaving ½” between loaf pans, making sure not to fill pans more than half way. each cookie. Alternatively, you can pipe the batter with a pastry bag. Bake on the middle oven rack for 1 hour. Turn off Bake at 325°F for 50-60 minutes. the oven and allow to sit for 1 hour before removing. I usually put a can half full of water into the oven during the baking for extra moisture. Let cakes cool for 10 minutes - Submitted by Angela Yablonski, Curves Vernon should shake out of cans. Slice in rounds for serving.
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Lemon Dream Squares This is a very light dessert after a big dinner.
1 c graham wafer crumbs ¼ c butter, melted 2 c frozen vanilla yogurt, softened 1 pkg lemon jelly powder 1¾ c thawed Cool Whip® 2¼ c mixed fresh berries (strawberries, raspberries, blueberries, etc) Mix graham crumbs and butter, press into bottom of plastic wrap lined 8” x 8” pan. Freeze until ready to use. Beat yogurt and jelly powder in large bowl with mixer until well blended. Add Cool Whip® and mix well. Spoon over crust. Freeze for 4 hours. Remove from pan before cutting to serve. Top with fresh berries of your choice. Submitted by Linda Warrington
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U14 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star
Raspberry White Chocolate Sponge Roll Filling: 2 c raspberries - thawed if using frozen berries 1/3 c granulated sugar ¼ c cornstarch ½ c orange juice or water
Sponge cake: 5 eggs 2/3 c granulated sugar 1 tsp vanilla extract 1/3 c pastry flour 3 Tbsp cornstarch ¼ c icing sugar Preheat oven to 425°F. Line 11” x 17” baking sheet with parchment paper.
Mix together in sauce pan. Cook at medium heat, stirring Separate 2 eggs. Beat the 2 yolks and remaining whole eggs constantly, and bring to a boil. Continue to cook and stir with ½ c of the sugar and vanilla, until very thick and pale yellow. Sift flour with cornstarch over egg mixture and fold in until mixture is thick, glossy and completely clear. gently to combine. Frosting: Beat egg whites until fluffy, continue beating while adding ½ c white chocolate chips remaining sugar until mixture is stiff and peaks form. Fold 2 c whipping cream gently into flour batter just until streak-free. 1 c mascarpone cheese Gently spread batter over baking sheet. Bake for 8 minutes Melt white chocolate with 1 Tbsp of the whipping or until cake springs back when lightly touched. Immediately cream in a bowl set over simmering water, until smooth. sprinkle icing sugar evenly over the cake. Turn out onto a Whip remaining cream until very thick, set aside. Mix clean kitchen towel. Carefully remove parchment paper. Sift mascarpone cheese into melted chocolate until smooth. additional icing sugar over the cake. Starting at short end, roll Gradually fold in remaining whipped cream until evenly up cake into a pinwheel. Transfer to a rack to cool completely. combined. Chill until ready to use. Carefully unroll cake. Spread raspberry filling evenly over cake leaving a 1 inch border on each short end. Spread 2 c of cream mixture evenly over raspberry layer. Snugly re-roll the cake. Transfer seam-down onto a serving plate. Frost with remaining cream mixture, garnish with raspberries and serve. Submitted by Liz Chirkoff Mead or Honey Wine, the oldest alcoholic beverage known to man, is made from fermented honey and water. By using unique British Columbia floral sources of honey, by adding specific fruit concentrates, herbs and spices, mead can be finished in many delightful ways.
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Here we are as in olden days, Happen golden days of yore. Faithful friends who are dear to us Gather near to us once more. Through the years we all will be together If the Fates allow Hang a shining star upon the highest bough And have yourself a merry little Christmas now.
Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star U15
Frosty the Snowman Frosty the Snowman was a jolly happy soul With a corn cob pipe and a button nose and two eyes made out of coal. Frosty the Snowman was a fairy tale they say. He was made of snow but the children know How he came to life one day. There must have been some magic In that old silk hat they found For when they placed it on his head He began to dance around Frosty the Snowman was alive as he could be And the children say he could dance and play Just the same as you and me. Thumpty-thump-thump, Thumpty-thump-thump! Look at Frosty go. Thumpty-thump-thump, Thumpty-thump-thump! Over the hills of snow. Frosty the Snowman knew the sun was hot that day So he said, “Let’s run and we’ll have some fun Now before I melt away.”
Rudolph the Red Nosed Reindeer
Rocking Around the Christmas Tree
You know Dasher and Dancer And Prancer and Vixen, Comet and Cupid And Donner and Blitzen. But do you recall The most famous reindeer of all? Rudolph the red-nosed reindeer Had a very shiny nose And if you ever saw it You would even say it glows All of the other reindeer Used to laugh and call him names They never let poor Rudolph Play in any reindeer games Then one foggy Christmas Eve Santa came to say (Ho Ho Ho) Rudolph with your nose so bright Won’t you guide my sleigh tonight? Then all the reindeer loved him And they shouted out with glee “Rudolph the red-nosed reindeer You’ll go down in history!”
Rocking around the Christmas tree At the Christmas party hop Mistletoe hung where you can see Every couple tries to stop. Rocking around the Christmas tree, Let the Christmas spirit ring Later we’ll have some pumpkin pie And we’ll do some caroling. You will get a sentimental Feeling when you hear Voices singing let’s be jolly, Deck the halls with boughs of holly. Rocking around the Christmas tree, Have a happy holiday Everyone dancing merrily In the new old-fashioned way.
Silent Night
Down to the village with a broomstick in his hand Running here and there, all around the square, saying Oh, the weather outside is frightful “Catch me if you can!” But the fire is so delightful He led them down the streets of town And since we’ve no place to go right to the village cop. Let it snow! Let it snow! Let it snow! He only paused a moment It doesn’t show signs of stopping when they heard him holler “Stop!” And I brought some corn for popping The lights are turned way down low For Frosty the Snowman had to hurry on his way Let it snow! Let it snow! Let it snow! But he waved goodbye, saying “Don’t you cry. I’ll be back again someday.” When we finally kiss good-night How I’ll hate going out in the snow Thumpty-thump-thump, Thumpty-thump-thump! But if you’ll really hold me tight Look at Frosty go. All the way home I’ll be warm. Thumpty-thump-thump, Thumpty-thump-thump! The fire is slowly dying Over the hills of snow. And my dear, we’re still good-byeing But as long as you love me so, Let it snow! Let it snow! Let it snow!
Let it Snow
Silent night, holy night, All is calm, all is bright ‘Round yon Virgin, Mother & Child, Holy Infant so tender and mild. Sleep in heavenly peace, Sleep in heavenly peace. Silent night, holy night, Shepherds quake at the sight. Glory streams from heaven above, Heavenly Hosts sing Alleluia! Christ the Savior is born, Christ the Savior is born. Silent night, holy night. Son of God, Love’s pure light. Radiant beams from They holy face With the dawn of redeeming grace. Jesus, Lord at Thy birth, Jesus, Lord at Thy birth.
Max Voets
Coffee Roasting Ltd. ~ A B.C. owned company
2400 - 53rd Avenue, Vernon
250-549-2711
U16 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star
NOVEMBER 22-28, 2012
T A K E A D VA N T A G E O F
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