Christmas Cook Book 2013

Christmas

Cookbook 2013

The Daily News, Kamloops

FRIDAY, DECEMBER 6, 2013

VICTORIA AZARENKA Two-Time Grand Slam Tennis Champion

UNSTOPPABLE Fueled by light. Any light.

A watch that never needs a battery.

World Time AsT Atomic Clock Synchronization for Superior Accuracy.

World Time in 26 Time Zones. $625 as shown; collection priced from $595.

250.372.7777

in the Walmart Plaza www.fifthavenuejewellers.com

D001896371

S2

Find us on Facebook & Pinterest

FRIDAY, DECEMBER 6, 2013

The Daily News, Kamloops

2013

S3

Kamloops cooks share their favourite recipes

O

nce again the city’s cooks have come out in force to prepare some of the their most fabulous Christmas treats, and they’re sharing those recipes with you.

This is the 15th annual Daily News Christmas Cookbook competition, and the recipes are as spectacular as ever.

Once the recipes were compiled, each category was whittled down to the top three. Finalists were asked to whip up their recipies and bring them into The Daily News for judging.

This year, guest judges included city councilwoman and former restaurateur Tina Lange, Leroy of Crazyboy Clothing Co., Scott Mac of Rivershore Chrysler and Mike Rutigliano, vicepresident of advertising sales for Glacier Media.

Judges sampled the dishes in each category and ranked them accordingly.

Winners received Canadian Tire gift certificates for their efforts.

The results were tabulated and the winners are revealed throughout the following pages, along with several other great submissions. We thought all the recipes submitted were fantastic, but it's up to the readers to be the judge. Whip up one or two of these prize winners over the holdiay season — you are certain to get rave reviews for your culinary skills.

We thank everyone who participated in this annual event, and remind you to mark your calendar and remember to enter your favourite recipe in the contest next year.

Judges comments Tina lange 'I always enjoy an opportunity to taste great flavours.'

Deb McCLellend 'This is Christmas deliciousness!'

ScottyMac

(Scott McDonnell)

'Great food from great folks! I will help out judging anytime!'

Leroy Connell 'Outstanding!

Very good!'

Dig In! Appies........................... pages 4-6 Side Dishes.................. pages 8-12 Main Dishes............... pages 14-16 Dessert...................... pages 18-20

Mike Rutigliano: 'Terrific flavours!'

S4

The Daily News, Kamloops

FRIDAY, DECEMBER 6, 2013

2013 Appies See photo 7 page 1

Sundried Tomato and Brie Appetizer 200 g double cream President’s Choice Brie cheese 2-4 garlic cloves, minced 3 heaping tbs. of sundried tomatoes packed in oil.

Reserve some oil.

1 tbs. prepared pesto sauce (I use Costco’s Kirkland brand) or homemade After dinner mints optional but may be necessary depending on how much garlic you use.

Begin by playing some of your favourite holiday tunes. Preheat oven to 400 degrees F. Chop the sundried tomatos into small pieces. Toss the minced garlic in some of the reserved sundried tomato oil.

Appies

Green Chili Bites 1 cup creamed cottage cheese 4 large eggs 1/3 cup flour 3 tbs. butter ½ tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1½ cups grated sharp cheddar cheese (medium will work) 4 oz. can of diced green chilies Mix first 7 ingredients in a bowl on medium speed until mixed. Add cheese and green

chilies and stir.

Put into greased 8x8 dish.

Bake @ 350 for 45-55 minutes, until set and lightly browned on top.

Cuts into 25 pieces.

— Carol Drock

Add pesto sauce and stir to combine all the ingredients.

Remove the rind from the top of the brie and place in an ovenproof dish. Top with sundried tomato mixture and heat for 15 minutes. Remove from oven and stir to blend all the flavours and enjoy with crackers or sliced French baguette.

— Tania Vidovic

FRIDAY, DECEMBER 6, 2013

The Daily News, Kamloops

S5

2013 Appies See photo 1 page 2

Mini Baked Bannock with Cream Cheese 2 cups flour ¼ cup skim milk powder 2 tbs sugar 1 tbs baking powder ½ tsp salt ½ cup cold lard cubed ¾ cup cold water 250 g cream cheese spread In a large bowl whisk flour, milk power, sugar baking powder, salt. With pastry blender cut in lard until mixture crumbly. Stir in water just until dough forms. Place dough onto floured surface, knead gently

to bring dough together. Pat or roll out to ¾ inch thick. Using small round cutter, cut out circles. Place on ungreased baking pan. Bake 400 degrees F oven pre-heated. Bake until golden about 15 minutes.

Slice bannock, spread in cream cheese. Serve warm or cold.

— Virginia Meltz

Wine Kitz wishes everyone a safe and happy holiday season!

1 tbsp. olive oil 3/4 c. thinly sliced onion 1 clove garlic, minced 3/4 c. frozen corn 1/3 c. diced roasted red pepper 1/3 c. canned black beans, rinsed, drained 1 1/2 tbsp. chopped jalapeno peppers 3/4 c. shredded Monterey Jack cheese salt & pepper 1 pkg. refrigerated pie crusts (2) corn meal - optional 1 egg yolk, beaten Wine 2 tbsp. water Pairing Cilantro Cream 1/2 c. sour cream 2 tbsp. chopped fresh cilantro 1 tsp. lime juice

Argentina Malbec

Heat oil in large skillet. Add onions, cook until softened and slightly browned.

Add garlic. Cook 1 minute.

Add corn, red pepper, beans, jalapeno peppers.

Cook until warmed through.

Remove from heat, stir in cheese, salt and pepper to taste.

Sprinkle baking sheet with corn meal.

Combine egg and water.

Cut 8, 4” circles from pie crusts.

Take 1/4 c. filling, place on one side of circle, moisten edges with water. Seal edges with tines of fork or crimping. Cut small slit on top crust.

Brush with egg wash, sprinkle with corn meal if desired. Place on baking tray.

Bake 15 to 20 minutes until golden brown.

Serve with salsa and cilantro cream.

D001909300

Argentinean Corn Empanadas

Heat oven to 375’F.

You’ll L VE the wines you make with us!

250-314-9641

#202-1150 Hillside Drive

100%

SATISFACTION

Guarantee

www.winekitzkamloops.com

The Daily News, Kamloops

FRIDAY, DECEMBER 6, 2013

2013 Appies

Saganaki (Greek cheese) 2 oz butter 1 oz of good quality olive oil 300 g saganaki cheese ¼ cup of all purpose flour Salt and pepper Half a shot glass of Metaxa (Greek brandy) or Ouzo Half a tomato, sliced Lemon wedges Heat oil and butter in a fry pan over medium high heat. In a small dish combine flour with desired amount of salt and pepper. Place cheese under running cold water and then dredge in the flour. The water helps the flour to stick to the cheese to form a nice crust.

Sear on each side until crisp and golden. Turn off stove and move the frypan away from any heat source and carefully carry your cheese to your table.

Pour brandy or ouzo over cheese and (move your head back) ignite with a lighter.

Shout “OPA!” and squeeze the wedge of lemon over the cheese and garnish with sliced tomato.

— Tania Vidovic

Now Operating Inside 4th Ave. Hair & Esthetics Footcare & Esthetics

By Tracy

Registered Podologist Ph: 250.319.0731

Gift Certificates Available

Specializing in diabetic, geriatric and problem footcare footcarebytracy@gmail.com

D001910530

S6

GIFT CERTIFICATES AVAILABLE •

361 4TH AVENUE

NECTAYA NURTURING COLOR Ammonia-Free, Natural Permanent Color with 100% Grey Coverage

BOOK IN DECEMBER FOR A CHANCE TO WIN A FOOT & HAIRCARE GIFT BASKET VALUED AT $100.00 (Draw Jan. 2, 2014)

CALL FOR APPT.

250.851.2130

FRIDAY, DECEMBER 6, 2013

The Daily News, Kamloops

S7

Happy Holidays from 速

www.robinsonlightingandbath.com

D001920091

830 Laval Crescent Kamloops, BC 250-372-7738

S8

The Daily News, Kamloops

FRIDAY, DECEMBER 6, 2013

2013 Side Dish See photo 1 page 2

Puffed Cauliflower 1 medium head of cauliflower quartered into florets ¼ cup margarine 2 tbsp flour 1 cup milk ½ tsp each of salt and pepper ¼ cup bread crumbs 3 large eggs, separated 1 cup grated Swiss cheese

cheese and cauliflower.

Remove from heat. Fold in stiff beaten egg whites.

Spoon into greased 2 quart baking dish. Sprinkle with remaining bread crumbs. Bake in 400 degres F oven for about 20 mins or until puffy and golden.

Blanch cauliflower in salted water 5 mins. Drain, melt margarine in large saucepan, add flour stir over low heat. Remove from heat, add milk stir till smooth. Return from heat add milk stir till smooth. Return to heat, stirring until boiling.

Add salt, pepper and most of bread crumbs. Stir in egg yolk,

See photo 1 page 2

Side Dish

Potato and Turnip Crunch 4 cups diced cooked potato 2 cups diced cooked yellow turnip salt and pepper to taste 2 tablespoons margarine ¼ cup diced onion 1 cup crushed corn flakes Combine potato and turnip in greased 2 quart casserole.

Sprinkle with salt and pepper.

Melt margarine and add onion; saute until soft.

Remove from heat. Sprinkle

cereal over vegetables.

Bake uncovered at 350 degrees for 25 to 30 minutes.

Serves 6.

— Ann Stoughton

— Virginia Meltz

FRIDAY, DECEMBER 6, 2013

The Daily News, Kamloops

GOURMET KETTLE

S9

Fudge & Popcorn Ltd.

INTRODUCING THE FIRST EVER

“Twelve Flavours of Christmas” ENTER TO WIN!

12 LUCKY WINNERS

will receive the popcorn “Flavour of the Day” from Gourmet Kettle

What about prizes?

• 12 lucky winners will be drawn every day from Monday, Dec. 9 and ending Saturday, Dec. 21, all entries carried over each day • Each lucky winner will receive one medium FEATURE FLAVOUR OF THE DAY bag of popcorn absolutely free of charge!!

D001893835

How it Works: • There are 3 ways to enter: • Fill out the entry ballot at the bottom of this page and drop off at Gourmet Kettle Fudge & Popcorn located at 2121 East Trans Canada Hwy in Valleyview, across from Shoppers Drug Mart • Enter right from Gourmet Kettle’s Facebook page and follow the prompts • Use the entry form running in the Daily News ads Dec 9 to Dec 21 • Show up at Gourmet Kettle in Valleyview and tell them you want to enter the contest but lost your entry form

Stock up for Christmas with our huge selection of — 60 flavours of popcorn!

FUDGE

Regular & Diabetic

How do I know what the Feature Flavour of the Day is?

• The feature Flavour of the Day will be advertised in The Daily News Dec 9 to Dec 21 inclusive.

What if I want to swap the Feature Flavour of the Day for another Flavour?

• You can plead your case to the friendly folks at Gourmet Kettle Fudge & Popcorn and they may agree to help you out! No guarantees though!

CANDY APPLES & Workshops!

GREAT GIFT IDEAS!

• Gift Baskets • Gift Certificates • Chocolate Snowmen • Holiday Chai Tea & Hot Chocolate • Mistletoe Mints • Northpole Peppermints • Sugar Free Saltwater Taffy • & so much more!

COUPON N

5

$ .00

OFF

With min. $15 purchase. Valid until Dec. 31, 2013. See in-store for details.

Not valid with other offers. Must bring coupon.

“Twelve Flavours of Christmas” ENTRY FORM NAME: ___________________________________ PHONE: __________________________________ EMAIL: ___________________________________

2121 East Trans Canada Hwy in Valleyview • 250-377-0997

S10

The Daily News, Kamloops

FRIDAY, DECEMBER 6, 2013

2013 Side Dish See photo 7 page 1

Holiday Salad Dressing: ¼ cup honey ¼ cup apple cider vinegar 1/8 cup freshly squeezed lime juice ½ tsp lime zest 1/8 cup finely diced white onion ½ tsp dry mustard powder generous pinch of salt ½ cup canola oil

ingredients while machine is running.

Toss with 5 oz of spring salad mix, ½ an apple that has been peeled and diced, ¼ cup dried cranberries, and ¼ cup blanched almonds. Enjoy.

— Tania Vidovic

Mix all ingredients in a food processor except the canola oil.

Add oil slowly to the other

Merry Christmas...Merry Savings!

50% Off All Winter Stock (some exclusions apply)

• Free Gift Wrapping for the Men • Gift Certificates Available

Planning a Vacation?

D001925580

Come see our Resort Collection

418 Victoria Street (in the heart of downtown) 250-374-1516

OPEN MON. TO SAT.10AM - 5PM • & NOW SUNDAY 12-5PM

FRIDAY, DECEMBER 6, 2013

The Daily News, Kamloops

S11

2013 Side Dish

Spicy Holiday Rice

Heat oil in a medium saucepan over

medium heat. Add cumin and mustard seed and cook for a minute.

Toss the basmati rice into the pan and saute for about 2 to 3 minutes.

Add the cinnamon stick, chilies, bay leaves, turmeric and cayenne pepper.

Stir to combine and then add the water and peas. Bring to a boil and cover with a tight fitting lid and allow to simmer for 20 minutes until all the water is absorbed.

Add salt to taste and a generous sprinkling of dried cranberries and almonds. Enjoy.

— Tania Vidovic

h t i m s d l o G

OVER 20 YEARS OF EXPERIENCE NCE • RETAIL & CU CUSTOM USTOM WORK U Gemstones • Repair • Featuring Special Prices on Sterling Silver

422 Victoria Street, Kamloops, BC •250-372-5969

D001925573

1 cup basmati rice 2 cups water 3 tbsp vegetable oil ½ cup green peas 1 inch cinnamon stick 1 tsp cumin seed 1 tsp mustard seed 4 whole dried red chiles 2 bay leaves ½ tsp turmeric ¼ tsp cayenne pepper ½ tsp salt (or to taste) Optional: dried cranberries and/or blanched almonds.

S12

The Daily News, Kamloops

FRIDAY, DECEMBER 6, 2013

2013 Side Dish

Bean or Carrot Casserole 4 cups green or yellow wax beans, cut in 1 Inch pieces, or carrots cut in rounds 2 tbsp butter 1 tsp salt 1 tsp sugar 2 tbsp flour ¼ tsp pepper 1 onions, finely chopped 1 cup sour cream

Topping 2 tbsp melted butter ¾ cup dry bread crumbs, or corn flakes, or Rice Krispies ½ pound cheddar cheese, grated.

Cook beans or carrots in salted water until almost done. Melt butter and stir in salt, sugar, flour, pepper and onion. Add the sour cream and mix well, then heat through.

Fold in the drained vegetables and put all in a buttered casserole or flat baking pan.

For the topping, mix the crumbs with melted butter, then with the cheese. Sprinkle over the top of bean or carrots. Bake at 400 degrees for 20 minutes or at moderate temperature oven for longer. Serves 6.

— Ann Stoughton

Side Dish

Vegetable Fried Rice (Vegetarian) 1 tbsp vegetable oil 3 green onions chopped 2 tsp minced ginger root 1 clove garlic minced 3 cups cooked rice 1 cup frozen peas 1 red pepper cut thin strips 2 tbsp soya powder 1 tsp curry powder 2 cups bean sprouts In a large non-stick skillet heat oil. Add onions, ginger and garlic; cook stirring few minutes. Add rice, peas, peppers, stirring until heated and

vegetables tender.

In small bowl, combine soya sauce, curry powder. Stir into rice mixture along with bean sprouts. Heat and serve.

— Virginia Meltz

FRIDAY, DECEMBER 6, 2013

The Daily News, Kamloops

S13

REFACE-IT! Cabinet Refacing

Don't Replace it...REFACE IT!

Cabinet C abinet Doors Counter Tops

After Kitchen Cabinet ReFacing Makes Dollars and Cents of Your Remodeling Project!

Before

SAVE O VER

50%

ON THE COST O F NEW CA BINETS!

Your Yo Y our ur New, Ne ew w, ReFace Re R e It kitchen Refacing includes: •A Al ll n ll ne ew do d oo and drawer fronts — our exclusive All new doors h eat a ea an nd warpresistant w rs rs heat and raised panel, resin-core doors O R be b eau auttiifu ifu fu solid wood OR beautiful •C Ch hoi oice ce o Choice off o over 300 door style and color combinations • Ex E xccllu ussiivve ve P Pe e Exclusive Permanent Lamination Process: All exterior cabinet ssurfaces urrfa u face ces es a ar re covered with matching laminate, vinyl or natural wood are • Be B eau uttiifu ful new ne high-quality hardware and hinges ne Beautiful

With Witth o ov over ver er 1 17 years experience in cabinet making, countertops and installing, ReFace has Re eFFace acce It a It h a many options for your cabinet mini-remodel.

KAMLOOPS & SURROUNDING AREA

www.reface-it.ca

REFACE-IT! Cabinet Refacing D001920069

250-314-4795

The Daily News, Kamloops

FRIDAY, DECEMBER 6, 2013

2013 See photo 7 page 1

Main Dish

Greek Stuffed Chicken Breasts

2 tbsp extra virgin olive oil ¼ cup finely chopped onion 3 cloves of garlic-minced 4 cups chopped fresh spinach salt, pepper & nutmeg 3 tablespoons butter 1 cup panko bread crumbs 1 tsp dried oregano 4 boneless skinless chicken breasts ½ cup crumbled feta cheese Preheat oven to 425

degrees. Heat 1 tablespoon of olive oil in skillet over medium heat.

Cook onion and two thirds of minced garlic garlic in oil until soft 3-4 minutes. Add spinach, salt and pepper and nutmeg and stir together over heat until spinach is slightly cooked.

Put in bowl to cool. Melt butter in skillet , turn off heat and add panko crumbs oregano and remaining garlic. Mix together.

Coat baking dish with remaining olive oil. Split each chicken

breast across but not all the way through to make a pocket.

Stuff with spinach-cheese mixture, filling to over flowing.

Place in baking dish and top breastsdwith prepared crumb mixture. Bake until juice runs clear about 20 minutes.

Serves 4.

— Joanne Odian

Yup. We cater.

D001916004

Relax and enjoy the holidays.

Your family depends on you to drive safely.

Plan ahead and drive for the conditions.

Know before you go.

DriveBC.ca ShiftIntoWinter.ca

D001901651

S14

3– 665 Tranquille Road N KAMLOOPS 1–1350 Summit Drive S KAMLOOPS

FRIDAY, DECEMBER 6, 2013

The Daily News, Kamloops

S15

2013 Main Dish See photo 7 page 1

Canadian Christmas Eve Salmon ¼ cup pure maple syrup 2 tbsp soy sauce 2 cloves garlic minced ⅛ tsp granulated garlic ⅛ tsp salt ⅛ tsp ground black pepper 1 lb. salmon Have your favourite Celine Dion Christmas song playing in the background. This makes the dish even more Canadian.

Preheat oven to 400 degrees F. Combine maple syrup, soy sauce, garlic, salt and pepper.

Cut salmon into three even

pieces and place in a glass pie plate, cover and marinate in maple syrup mixture for 30 minutes in the refrigerator, turning once.

Place in a baking dish and bake salmon uncovered for 20 minutes or until easily flaked with a fork. Enjoy!

— Tania Vidovic

New Ownership. New Experience.

Book Now for your Holiday Cuts & Colour!

Photo by Sheri Hoffer

Shauna-Owner 3 - 1540 Springhill Drive, (inside Springhill Professional Building)

Photo by Sheri Hoffer

Stephanie-Owner

D001923702

Gift Certificates Available!

250-372-0112

Come see Zoe, Shauna, Sherry and Stephanie at our Hidden Gem!

S16

The Daily News, Kamloops

FRIDAY, DECEMBER 6, 2013

2013 Main Dish

Hot Turkey 2 cups cooked turkey, chopped ¼ cup French dressing ½ cup finely chopped celery ½ cup mayonnaise ¼ tsp salt 1 tsp dried onion flakes 2 tbsp toasted almonds ½ cup cheese spread 4 oz French fried onion rings

Put dash of cheese over turkey.

Spread as best as you can.

Bake uncovered 350 degrees in oven for 35 min.

Arrange the onion rings over top of casserole and bake 10 minutes more. Serves 4

Combine turkey and dressing together in bowl. Put in refrigerator to marinate for two hours.

Add celery, mayonnaise, salt, onion flakes to turkey. Add to turkey mixture.

Main Dish

Calico Stuffed Peppers 3 large green peppers l pound bulk sausages l small onion, chopped 1 12 oz can whole kernel corn, drained ⅛ teaspoon garlic salt 2 8 oz cans tomato sauce with bits ½ cup grated cheddar cheese

Cut peppers into half, lengthwise. Cook in boil water 5 minutes, drain. Brown sausages and onions; drain excess fat. Stir in

corn and garlic salt. Place peppers in shallow baking dish. Spoon meat mixture into peppers. Pour tomato sauce overall. Bake 20 minutes at 350 degrees. Sprinkle with cheese, and bake an additional 5 minutes. Serves 6 — Ann Stoughton

— Linda Cornborough

FRIDAY, DECEMBER 6, 2013

The Daily News, Kamloops

S17

2013

MURRAY MITCHELL/THE DAILY NEWS

Tania Vidovic holds her Holiday Salad, Canadian Christmas Eve Salmon and Sun-dried Tomato and Pesto Brie.

At right, Joanne Odian with her Greek Stuffed Chicken.

IF YOU'RE READY...SO ARE WE!

Effortless Style.

REAL PEOPLE! REAL RESULTS!

AFTER

10 lb. lb CHALLENGE

BEFORE

WEEKS!

TO RESERVE YOUR SPOT!

12 WEEK PROGRAM (3 months) RUNS 4 TIMES A YEAR

GREAT CHRIST MAS PRESENT Change somebody's life!

Contests starting Januar y 18th

250.434.6767 #119 - 805 Notre Dame Drive | Kamloops info@kamfit.ca

www.kamfit.ca

CCHECK US OUT ON FACEBOOK

SEE WEBSITE FOR DATES

Offer effective between January 1st and April 30th, 2014. † Purchase 3 Duette® honeycomb shades with PowerRise® and receive a $200 rebate. Also, when you purchase any number of these additional shades, you’ll receive an extra $50 for each.

Purchase 3 Duette® honeycomb shades and receive a $100 rebate. Also, when you purchase any number of these additional shades, you’ll receive an extra $25 for each.

Lucille’s Interiors & Window Fashions Lucille Tash 975A Notre Dame Dr., Kamloops, BC V2C 5P8 Ph. 250-374-0077

D001923701

IN

when you purchase† Duette® honeycomb shades with PowerRise.®

D001925616

8

Rebate

CALL TODAY

LOSE 10lbs.

S18

The Daily News, Kamloops

FRIDAY, DECEMBER 6, 2013

2013 Dessert

Chocolate Cherry Bourbon Cake Prepare 2 pkg. chocolate cake mix as directed using ½ cup strong coffee and ½ cup cherry bourbon in place of the water.

Grease and flour bundt cake pan. Bake as directed.

Glaze: Start about 10 min. before the cake is done.

In small pan, cook over low heat stirring frequently: ½ cup sugar ⅓ stick butter ⅛ cup coffee

⅛ cup cherry bourbon

Must be kept warm.

Remove cake from oven and pour about 1/3 of the syrup over the cake still in the pan.

Let cool 10-15 min.

Remove to serving plate and brush the rest of the glaze over the top and sides.

Cool completely. Good to make a day ahead.

1 tbsp unsalted butter, at room temperature Melt slowly in a small pot, let cool a bit and pour over cake.

The longer it cools the thicker it will get so don't leave it too long.

— Carol Drock

Ganache Topping: 8 oz semisweet chocolate, coarsely chopped 1 cup heavy cream

Dessert

Maraschino Chocolate Cake ½ cup softened butter or marg.

1 cup white sugar l large egg 1 teaspoon vanilla ½ teaspoon almond flavoring ½ cup syrup from maraschino cherries 2 1-oz unsweetened baking chocolate squares, cut up 2 cups flour 1 tsp baking soda ¼ tsp salt 1 cup buttermilk (or sour milk) ¾ cup maraschino cherries, halved ½ cup walnuts Cream butter and sugar well in large bowl. Beat in egg, vanilla and almond flavoring.

Mix in cherry syrup.

Heat chocolate in saucepan on low, stirring often, until smooth. Beat into batter.

Stir flour, baking soda and salt together in separate bowl.

Add flour, in 3 additions alternately with buttermilk in 2 additions beginning and ending with flour.

Add cherries and walnuts.

Mix in. Turn into greased 9 x 13 inch pan. Bake at 350 in oven for about 55 minutes until Inserted wooden pick comes out clean. Cool.

Chocolate Icing: 2 cups icing sugar ⅓ cup cocoa ¼ cups softened butter or

See photo page 2 1

margarine 3 tbsp margarine 3 tbsp water 1 tsp vanilla Beat all ingredients together in mixing bowl until smooth, adding more water or icing sugar as needed for proper spreading consistency. Makes 1¼ cups.

— Ann Stoughton

FRIDAY, DECEMBER 6, 2013

The Daily News, Kamloops

S19

2013 Dessert

Banana Chocolate Chip Muffins 1 cup all purpose flour 1 cup whole wheat flour ¼ cup flax seeds (whole or ground) ¼ cup granulated sugar 2 tsp baking powder 1 tsp baking soda ¼ tsp salt ¾ cup chocolate chips 2 cups mashed bananas ⅓ cup vegetable oil ⅓ cup milk 2 eggs 1 heaping spoonful of almond butter

In large bowl, whisk all-purpose and whole wheat flours, sugar, baking powder, baking soda, salt and flax; stir in chocolate chips. In separate bowl, whisk together bananas, oil, milk, almond butter and eggs; pour over dry ingredients and stir just until blended.

Fill prepared muffin cups three quarters full. Bake in centre of 350 F (180C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 2 minutes. Remove to rack to let cool completely. Makes 12 muffins

Line muffin cups with paper liners or grease; set aside.

Bloss ms

Need some

Sugar?

The Holiday Party!

Kamloops • Abbotsford • Chilliwack • (2 locations) • Langley • Maple Ridge • Fraser Heights (Surrey) • Coquitlam • Walnut Grove • Vancouver (Kitsilano)

GIFT CARDS TO ANY AMOUNT

DTC6048

10 LOCATIONS TO SERVE YOU!

It includes honeydew melon, cantaloupe & strawberries dipped in chocolate and rolled in coconut/ almonds or swirled with white chocolate.

Send flowers they can eat!

Perfect gift for any occasion.

— Anita Grover

15% OFF YOUR NEXT PURCHASE WITH THIS AD

ORDER ONLINE! www.kamloopsblossoms.com

PRODUCE MARKET LTD.

#18-1415 Hillside Drive, across from Canadian Tire 250-372-8744

D001927152

(Expires Dec. 30th, 2013)

HOURS: MON-SAT 10AM - 6PMSUN 12PM-5PM 196A VICTORIA ST. W, KAMLOOPS (beside Stereo Warehouse)

778.471.1801 • www.stickyscandy.ca

S20

The Daily News, Kamloops

FRIDAY, DECEMBER 6, 2013

2013 Dessert

Apple Squares 1¾ cups rolled oats 1½ cups flour ¾ cup butter or margarine ¼ tsp salt ½ cup brown sugar

Filling: 2½ cups sliced apples 2 tbsp butter ½ cup white sugar and ½ teaspoon cinnamon, mixed together

half of the topping mixture in it. Spread apples and sprinkle with the sugar and cinnamon and dab with butter.

Top with remaining oat mixture. Bake 40 to 45 minutes — Ann Stoughton

Preheat oven to 375 degrees. Grease pan and put

Join us for our Kid's Christmas Party!

December 21st 10am - 2pm

• BIRTHDAY PARTIES We are a safe, clean and interactive indoor play • GIFT CARDS & PUNCH PASS AVAILABLE centre for children and their families to have fun, play, learn and create together!

• CRAFT AREA WITH NEW CRAFTS EVERYDAY LEAFY • CALL & BOOK YOUR CHRISTMAS PARTY WITH US!GREENS CAFE Snacks, Sandwiches, Coffee, Lattes, Smoothies and more!

CITY VIEW SHOPPING CENTRE, 701-1801 Princeton-Kamloops Hwy 250.377.PLAY (7529) www.lilmonkeystreehouse.com

D001923676

Christmas Crafts, Snowflake Treasure Hunt and lots of holiday fun!

Mon. to Thurs.

9:30-4:30, Fri. 9:30-7:00 Sat./Sun. 10:00-5:00

FRIDAY, DECEMBER 6, 2013

The Daily News, Kamloops

S21

2013

MURRAY MITCHELL/THE DAILY NEWS

Ann Stoughton shows her Potato Turnip Crunch and Maraschino Chocolate Cake.

At right, Virginia Meltz with her Mini Baked Bannock and Cream Cheese, left, and Puffed Cauliflower.

Liver Brownies YOUR DOG WILL LOVE Ingredients:

12 lbs chicken livers 2 cups corn meal 2 cups wheat germ

We are proud to specialize in products that are high quality

2 eggs 2-1/2 teaspoons granulated garlic (not salt) 1/2 cup parsley

powered by your child’s imagination

and

We carry products that will last and still be fun

Directions:

interesting for years from now

Liquefy livers in food processor, pour into mixing bowl and add other ingredients. Mix until smooth like a brownie batter. Spread on a cookie sheet lined with parchment paper (1/2 sheet cake size) until its evenly spread about 1/3 inch thick. Bake at 350°F for about 35 minutes. When cool, cut into squares or whatever shapes you prefer.They can be stored in a ziplock bag in the refrigerator.

"Safe, Sustainable and Inspired!"

D001925576

839 Victoria St. 250.374.5273 1.866.527.5273 www.rovingk9kare.com

D001923698 3698

and

Sahali Centre Mall • 250.372.3500 www.tumbleweedtoys.ca Toys • Games • Puzzles • Crafts Science Kits • Trains • Puppets Baby Products and Much More!

FRIDAY, DECEMBER 6, 2013

All Wrapped Up for Christmas!

Janome 1600P

Elna Zebra

- open arm - metal construction - 14 stitches - includes free lessons SRP $35900

Free Gift Wrap!

$

Save $190

16900

- large 9" opening - great for quilting or semi industrial sewing - 1500 stiches per minute SRP $189900

99900

$

Bonus! Extention table all quilt feet, Value $25900

Reliable Irons

151 Victoria Street, Kamloops • (250) 374-1154 - no spitting Free Parking (bring in your parkingSinger stub) ESP2 Steam - no leaking - press like the pros!

- coninuous steam technology Starting $ as low as..........

9900

Singer Confidence 7465 - electronic sewing machine - 70 built-in stitches - includes free lessons

$

249

00

Anderson Sewing Centre

Only.............

$

Press

28900

Sewing Cabinets & Cutting Tables Starting $ as low as.......

349

00

151 Victoria Street, Kamloops (250) 374-1154

Quality Scissors Henkle-Gingher Schmetz needles Rotary Cutters & Mats

25% Off

Great selection of quality notions & accessories for stocking stuffers, all

On Sale!

D001927724

The Daily News, Kamloops

Free Parking in the rear

D001927721

S22

FRIDAY, DECEMBER 6, 2013

The Daily News, Kamloops

S23

SPICE UP AR STFIG GIFTS RANGING FROM ‘PERFECT’ TO REP‘ MORF YOUR ‘YEAH, THAT’LL DO.’ AHT ,HAEY‘ GIFT GIVING

Conveniently located downtown with plenty of parking.

Lansdowne Street at 4th Avenue

D001922868

THIS HOLIDAY SEASON

The Daily News, Kamloops

FRIDAY, DECEMBER 6, 2013

Tasteful Holiday Gift Giving

We now carry

ABERDEEN

West of the Mall • 250-374-9747

D001923686

S24

NORTH SHORE

8th & Richmond • 250-376-2013

Holiday Hours start on November 30th Monday-Saturday 8am-9pm and Sundays 9am-5pm.