KYLE BEARDEN
SERVES: 8-10
PREP TIME: 15-30 Mins
DIRECTIONS
COOK TIME: NA
INGREDIENTS
12 large eggs
454 grams sugar, 0.3 teaspoon salt
1 teaspoon freshly grated nutmeg
480 milliliters half-and-half
473 milliliters whole milk
480 milliliters heavy cream
237 milliliters Jamaican rum
237 milliliters cognac
237 milliliters bourbon
Separate the eggs and store the whites for another application.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.
Combine dairy, alcohol, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there’s nothing that says you couldn’t age it a year.
And yes, you can also drink it right away. :)
Serve in mugs or cups topped with a little extra nutmeg grated on top.
NOTE
This is a fun recipe for the hardcore eggnog fanatic. It allows for a lot of experimentation with different alcohol selections and spice blends, so every batch can be a little different. It also has a virtually limitless shelf life due to the alcohol content. So not only can you drink it immediately after mixing it, but you can keep it in your fridge for as long as you want. The longer it sits, the more mellow and nuanced the flavors become. So if you've ever wanted to enjoy an eggnog in the summer, this is the way to do it. I have a jar that was mixed about 18 months ago that I still use for coffee, French toast, and anything else that needs that extra je ne sais quoi.
GINA MAJOR
SERVES: 8
PREP TIME: 5 Mins
DIRECTIONS
Fill a tall glass with crushed ice.
COOK TIME: 30 Mins
INGREDIENTS
16 Ounce Orange Juice
8 Ounce Dark Rum
4 Ounce Coconut Rum
4 Ounce Lime Juice Freshly Squeezed
8 Splash Grenadine to Taste
Pineapple and Maraschino Cherries for Garnish
Pour in orange juice, pineapple juice, dark rum, coconut rum, and lime juice.
Add grenadine to taste
If desired, garnish with pineapple wedges and maraschino cherries.
Cheers! Drink responsibly.
NOTE
Fun Variations:
Non-alcoholic: leave out the rum and some coconut simple syrup.
Frozen: blend with crushed ice.
Add a Fizzy Twist: top with soda just before serving. Pitcher or punch to serve a large group I'd suggest about 3-part juice to 1 1/2 cups of alcohol.
GINA MAJOR
SERVES: 4-6 (or just 1)
PREP TIME: 10 Mins COOK TIME: NA
DIRECTIONS
INGREDIENTS
2 cups Gin (adjust to taste)
4 cups fresh coconut water
1 cup sweetened condensed milk
1 tsp vanilla extract
½ tsp grated nutmeg (extra for garnish)
Optional garnish: Sprinkle of cinnamon or nutmeg
Maraschino cherries
Prepare the base in a large pitcher or mixing bowl, combining fresh coconut water, sweetened condensed milk, and vanilla extract. Stir until the milk fully dissolves into the coconut water. Then, gradually stir in the gin, adjusting based on your preference for strength. Next, mix in the grated nutmeg for a warm, festive flavour and add crushed ice to the pitcher or serve the drink over individual glasses of ice. Garnish each glass with a sprinkle of nutmeg, a slice of fresh coconut, or a cherry on top!
Remember to Enjoy Responsibly and Happy Holidays!
NOTE
Tips for the Holidays:
1. Substitute a portion of the gin with coconut rum for a sweeter, tropical twist.
2. Serve in festive glasses with colorful straws for a Christmas touch.
ISABELLE NESRALLAH
SERVES: 8
PREP TIME: 10 Mins
DIRECTIONS
COOK TIME: Less than 5 Mins
INGREDIENTS
1 cup Heavy creme or Half & Half
14 oz Can of Sweetened Condensed Milk
2 TBS Chocolate Syrup
2 TPS Pure Vanilla Extract
I TPS Instant Coffee
1 Cup Jameson Irish Whiskey
Combine all ingredients in a blender on high for 30 seconds.
Transfer mixture into an airtight container or glass bottle with a lid and store in refrigerator for one to 2 months.
Shake well before using.
NOTE
Making homemade Bailey’s is a Holiday tradition at our house. My Father used to make it every Christmas and now I am keeping the tradition going and making it for family and friends. We love it and can’t seem to make enough!
DARLENE ROBERTSON
SERVES: 10 PREP TIME: 15 Mins
DIRECTIONS
COOK TIME: Chill 2 Hours
INGREDIENTS
- 8 ounces feta cheese
- 1/2 cup plain Greek yogurt
- 2 tsp red wine vinegar
- 2 cloves garlic, minced
- 1/8 tsp freshly cracked black pepper
- 1/4 tsp dried oregano
- 3/4 cup finely diced cucumber
- 1/2 finely minced red onion
- 1/2 cup pitted, diced kalamata olives
- 1 tbsp fresh minced parsley
- 3 roma tomatoes, seeded and diced
- 4 spinach tortillas (12-inch size)
In a food processor or blender, combine feta cheese, greek yogurt, red wine vinegar, minced garlic black pepper and oregano well mixed and creamy.
In a medium sized bowl combine cucumber, tomatoes, olives, Onion and parsley. Season with a pinch of salt and pepper. Set aside
Warm tortillas slightly in the microwave, just enought to make them pliable (about 15-20 seconds). Lay one tortilla on a flat surface and spread 1/2 of the feta mixture evenly on the tortilla, leaving about 1/2 of an inch. Around the Edges. Scoop 1/2 Of The Cucumber Mixture Onto The Tortilla And Spread Evenly.
Roll tortilla into a log shape. Wrap tightly with plastic wrap. Repeat with remaining ingredients, then refrigerate logs for at least 2 hrs or up to overnight. When ready to serve, remove logs from fridge. Unwrap and slice into even pieces
NOTE
These disappear fast when I make them, they are light and colourful for the season with the Spinach tortilla's and they are really Yummy!
DARLENE ROBERTSON
SERVES: 12 PREP TIME: 5 Mins COOK TIME: NA
INGREDIENTS
- 8-ounce block cream cheese, softened to room temperature
- 1 1/4 cups sour cream
- 2 cups shredded cheddar cheese
- 3/4 cup real bacon bits
- 4 green onions, thinly sliced
- 1 tsp garlic powder
- 1/2 cup slivered or sliced almonds
DIRECTIONS
Whip the 8-ounce block of cream cheese, softened to room temperature, add the 1 1/4 cups sour cream together in a large bowl with an electric hand mixer.
Add 2 cups of shredded cheddar cheese, 3/4 cup real bacon bits, 4 green onions, and 1 tsp garlic powder. Whip until combined.
Add slivered almonds and hand mix in. Serve immediately or chill before serving.
Serve with crackers.
NOTE
If you want to forgo the cream cheese and sour cream, you can use 1 1/2 cups of mayonnaise instead. If you do this, you will need to chill the mixture for 2 hours prior to serving. It's one of my favourites because it's quick to make, and everyone seems to really enjoy it when you bring it to parties and of course, because it's delicious!
DEB GIONETTE
SERVES: Family PREP TIME: COOK TIME: 50 mins
DIRECTIONS
INGREDIENTS
1 lb bacon
1 can water chestnuts
½ c hickory BBQ sauce
1 c mayo
1 c brown sugar
Splash liquid smoke
Splash maple syrup
Preheat oven to 375°. Cut bacon in thirds. Wrap around water chestnut. Bake until bacon cooked, around 30 mins. Combine remaining ingredients to make sauce. Transfer bacon/water chestnuts to oven safe pan. Pour sauce over.
Bake until thoroughly heated, about 20 mins.
NOTE
If water chestnuts are large, cut in half so you have enough for the full pound of bacon.
This is a traditional Christmas Eve appetizer we've been enjoying for years. It's so yummy and wouldn't be Christmas without it!
DAVID DEVLIN
SERVES: 4
PREP TIME: 10 Mins
DIRECTIONS
COOK TIME: 15 Mins
INGREDIENTS
1 pack of your favorite pasta (≈400g)
Heavy cream/whipping cream (500 ml)
1 stick of butter (1/2 cup or 8 tbsp)
Minced garlic (4 heaping tbsp)
Parmesan (≈1cup grated)
Parsley/Italian seasoning (optional)
Chicken or shrimp (optional)
Heat large sauce pan to medium heat. add butter until melted and quickly follow with protein and garlic. Once garlic has began to brown, add all whipping cream.
Once cream has come to a steady simmer, keep over medium heat for 5 minutes and stir often (reducing cream water content).
Once cream has slightly thickened, reduce to medium-low heat, slowly add Parmesan while constantly mixing the sauce.
Once all Parmesan is added, stir for another 1-2 minutes until sauce is consistent and remove from heat.
Add cooked pasta to sauce, plate food and top with parsley or Italian seasoning and more cheese. Serve immediately.
NOTE:
Protein (optional). Small/medium shrink or thinly sliced chicken is best. For shrimp, cook 2 minutes per side (until pink on both sides and appears opaque) and remove before adding cream as they will overcook in sauce.
Pro tips: While freshly minced garlic and grated Parmesan is best, using prepared ingredients is a big-time saver. Use different cheeses for different flavors. While heavy cream gives the creaminess we expect from an Alfredo sauce, creams with less fat content can be used, just be sure to reduce slightly more and use more cheese.
GINA MAJOR
SERVES: 8
PREP TIME: 5 Mins
DIRECTIONS
COOK TIME: 30 Mins
INGREDIENTS
1 1/2 yellow onion, diced | 1/2 cup celery, diced 1/2 cup red bell pepper, diced | 1/2 cup green bell pepper, diced
1/2 cup fresh thyme, chopped | 2 cloves garlic sliced
1 cup bacon fat
3 whole fresh conch | 2 cups conch stock
8 oz. unsalted butter | ½ dry white wine
1 load white bread or Stove-Top Stuffing Mix
In a small pot, boil the conch skin in water until it reduces into a flavorful stock. Strain and set aside to cool.
Using a food processor, combine the whole conch, 1 cup water, and 1/2 habanero pepper. Pulse until the conch is broken down into small pieces.
Heat 1 cup of bacon fat in a large sauté pan over medium heat. Add the processed conch, followed by other vegetables, garlic, and thyme. Stir until well combined. Add the white wine, allowing the alcohol to cook off. Pour in the strained conch stock and bring the mixture to a boil. Crumble the bread by hand and stir it into the pan until fully incorporated. Season with salt and pepper to taste. Transfer the mixture into a baking dish. Bake at 400°F for 12 minutes or until golden and slightly crisp on top. Not a conch fan? Shrimp can be used as a substitute.
NOTE:
Enjoy this flavourful Bahamian classic as a unique addition to your holiday table.
NATASHA LEWANDOSKI
SERVES: 4
PREP TIME: 20 Mins
DIRECTIONS
COOK TIME: 30 Mins
INGREDIENTS
Crepe Batter:
3 eggs, 1 tsp sugar
1 cup milk, ½ tsp salt
½ cup flour (or more as req’d)
Filling:
2 cups cottage cheese (ground fine with fork)
1 egg beaten, ¼ cup sweet cream
Salt and pepper to taste
To make crepes: In a bowl, using a hand held electric mixer ,beat eggs until light and fluffy. Add milk, sugar, salt and flour and beat all ingredients until smooth. (Add enough flour to make a thin batter which will pour easily from pitcher). Pour enough batter into a hot oiled frying pan, swirling the pan until the batter spreads evenly in the pan.
Cook crepes on medium heat for about 1 min or until lightly browned on both sides.
To make cheese filling: Combine all ingredients for the filling. Spread a small amount (approx -2-3 heaping tablespoons of filling onto the crepe (do not overfill). Roll. Cut into pieces (approx 1 1/2 inch) and place rolls in lightly buttered casserole. Lightly butter each layer. Bake in a preheated 350F oven for minutes (until cottage cheese is melted) . Serve hot with sour cream.
NOTE
This is a traditional Ukrainian dish that my Baba used to make for us when I was kid. My family has carried on this tradition and continue to enjoy it....it is delicious!
DIANE AKEHURST
SERVES: 4- 6
PREP TIME: 10 Mins
DIRECTIONS
Preheat oven to 425F/220C
COOK TIME: 25 Mins
INGREDIENTS
1/4 cup Butter, melted
6 Eggs
1&1/2 cups Milk
1 tsp Vanilla
1&1/2 cups Flour
Put butter into large cast iron skillet and put in oven to melt
Whip eggs in blender
Add milk and vanilla, then add flour, a little at a time, until smooth
Take skillet out of oven and pour batter into hot skillet
Put on bottom shelf of oven for 25 mins until puffy and golden brown
Serve with syrup or warmed fruit
NOTE:
This easy Christmas morning breakfast is perfect and can be prepped the night before! My family enjoys it with peaches, berries, syrup, and bacon after opening gifts. Using just a blender and skillet makes cleanup quick, leaving more time with family.
My mum started the tradition, and I’m proud to carry it on if I can do it, anyone can!
LORRIE MOUNTNEY
SERVES: 6-8
PREP TIME: 10 Mins
DIRECTIONS
COOK TIME: 35-45 Mins
INGREDIENTS
16 oz diced bacon/ham/sausage
1 med onion diced 8 large eggs
1 tsp salt & pepper
1 tsp hot sauce (optional)
4 cups frozen hash browns thawed 2 cups shredded cheddar cheese 16 oz cottage cheese
Cook & dice bacon (or meat of choice) until crispy, add in onion and cook until soft.
Remove bacon & onion mixture and drain on paper towel
In large mixing bowl whisk together eggs, salt, pepper & hot sauce until well combined Stir in hash browns, shredded cheese, cottage cheese, bacon & onions. Mix well Pour mixture into greased 9x13 inch baking dish, spread evenly.
Bake at 350 F for 35 - 45 minutes, or until the center is set and golden.
Let casserole rest for 5 min before serving.
Optional - garnish with fresh chives before serving.
NOTE
This is a new tradition I have made with my family each year
LAUREN MCLEOD
SERVES: Large Crowds
PREP TIME: Night Before
DIRECTIONS
COOK TIME: 2 Hours
INGREDIENTS
16 slices crustless bread, CDN ham or bacon
Sliced cheddar, 6 eggs, 1/2 tsp salt 3 cups whole milk, 1/4 lb margarine 1/2 tsp pepper, 1/4 cup green pepper minced
1/4 cup onion, minced
1 tsp dry mustard
2 tsp Worcestershire sauce Dash Tabasco sauce Special K or corn flakes
In a buttered 9x13 inch baking dish, place 8 pieces of bread, covering dish completely. Cover this with meat and lay slices of cheddar over meat, placing remaining ingredients, except margarine and Special K, and pour over the sandwich. Let stand in fridge overnight. In the morning, melt margarine and pour over top of bread and sprinkle with cereal.
Bake, uncovered, at 350 degrees F for 1 hour. Let stand 10 minutes
NOTE
This recipe, “Christmas Morning Time Saver” is a long standing (semi-famous around anyone I know!) recipe that my mom makes on Christmas Eve to help with the busy Christmas mornings as all the prep is the night before. This can feed large crowds if you have family gatherings on Christmas morning and the prep is super easy. It’s a delicious tradition! My mom and I originally included this in my competitive swim team cookbook back in 1994!
LESLEY O’NEIL
SERVES: 6
PREP TIME: 30 Mins
DIRECTIONS
COOK TIME: 45 Mins
INGREDIENTS
3 pounds of fresh Cod fillets
3 tbsp butter, 3 tbsp flour
1 tbsp olive oil, Salt and pepper
2 cups of whole milk 2 tbsp Dijon mustard
1 tsp lemon zest, 1 tsp summer savory 1/2 cup shredded parmesan cheese
1 1/2 cups of shredded mild cheddar cheese
1 cup breadcrumbs
Scald the milk for about 4 minutes in the microwave until just boiling point
In a medium saucepan add butter and flour and cook together for 2 minutes,
Slowly pour the hot milk into a pan with flour and butter, whisking constantly
Cook mixture until sauce begins to thicken then add lemon zest, Dijon mustard, savory, salt and pepper. Season to taste
Arrange fish in a 9x9 greased baking dish or in individual grain dishes
Stir parmesan cheese into sauce and pour sauce over fish. Top with cheddar cheese
Mix the breadcrumbs with olive oil and then sprinkle over cheese
Bake at 350 for 45 minutes until sauce is bubbling and center is cooked
NOTE
Individual gratin dishes cook 25-30 minutes
Cod is THE fish in Newfoundland and cod au gratin is among the most popular traditional dishes of the province. This is considered a comforting dish and every home has their own version of this recipe.
LORIANA LADIPAOLO
SERVES: 4
PREP TIME: 15 Mins
DIRECTIONS
COOK TIME: 15 Mins
INGREDIENTS
2 tbsp butter
1 medium onion, thinly sliced 5 oz pancetta, thinly sliced
4 oz chicken stock 16 oz tomato sauce
8 oz 35% cream
3 oz vodka
pinch nutmeg, salt & pepper to taste
500 g rigatoni, cooked al dente
Add butter and onion and pancetta to a large saucepan over medium high heat.
Sauté until onions are translucent and pancetta browns and crisps up. Add chicken stock, tomato sauce and cream
Add vodka (be careful, the alcohol may create a flame).
Bring sauce to a boil, simmer and add seasonings. Cook for another 5 to 6 mins
Add pasta and cook for another few minutes, allowing the pasta to marry with the sauce.
Can top with fresh chopped green onion, chili flakes and fresh pepper to serve if you like.
NOTE
This take on penne a la vodka is a signature dish at one of my favorite Italian restaurants in Toronto, Grazie Ristorante. I hope you enjoy !!!
LORRIE
MOUNTNEY
SERVES: 6-8
PREP TIME: 20 Mins
DIRECTIONS
Cook pasta & drain
COOK TIME: 45-60 Mins
INGREDIENTS
8oz elbow/small shell pasta
1/2 cup butter
1/2 cup all-purpose flour 1 tsp salt
1/4 tsp pepper 4 cups milk
4 cups grated cheddar cheese
In med saucepan melt butter, add flour, salt & pepper. Stir until smooth Stir in milk. Bring to a boil, reduce heat cook for 2 min
Stir in grated cheese until melted
Add pasta and stir well
Pour into greased 9x13 casserole dish. Sprinkle with more cheese or cornflake topping
Bake at 375 F, for 45min - 1 hour until cheese is browning
NOTE
For cornflake topping - melt 1/4 cup butter. Mix in 1 1/2 cups crushed cornflakes/bread crumbs. Mix well and spread over the top of the casserole. My mother made this all throughout my childhood. Makes me feel like home and a kid again.
LORRIE MOUNTNEY
SERVES: NA PREP TIME: 5Mins
DIRECTIONS
COOK TIME: 2 Hours
INGREDIENTS
1/2 box crispix cereal
1/2 box cheerios
2 boxes cheese nibs
2 regular size bags pretzel sticks
medium size bag skinless peanuts/mixed nuts
2 cups butter (melted)
6 tbsp Worcestershire sauce 4 1/2 tsp garlic powder
Melt butter in large roast pan, then stir in Worcestershire sauce & garlic powder.
Add in the dry ingredients & mix well coating with butter mixture. Bake (uncovered) at 200 F for 2 hours stirring every 1/2 hour
NOTE:
My mother made this all throughout my childhood. Makes me feel like home and a kid again.
MICHELLE CLARK
SERVES: NA PREP TIME: 10 Mins
DIRECTIONS
Preheat oven to 350 F
COOK TIME: 35-40 Mins
INGREDIENTS
1/2 cup Butter – melted
1 can Corn (12 OZ/341 ml)-drained
1 can Cream Corn (19 OZ/540 ml)
1 cup Sour Cream
1 box (8OZ) Jiffy Corn Muffin Mix
*If Jiffy is not available- any brand will work
Mix all ingredients in a bowl and put in a greased (or spray) 8x8 or 9x9 casserole dish Bake for 35-40 minutes.
The edges should be golden brown and pulling away from the sides of the dish.
Remove from oven and let stand for 5 minutes before serving
NOTE:
Makes a great side dish to any meal. For a cake-like texture, rather than custard texture: add 2 eggs. This makes the casserole a little more fluffy and taller. This is a VERY common addition to corn casserole, but I prefer it without the eggs. It’s good both ways though!
REANNE COULTHARD
SERVES: 12 PREP TIME: 20 Mins
DIRECTIONS
COOK TIME: 25 Mins
INGREDIENTS
1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 clove garlic, peeled and minced
½ teaspoon dried basil, ¼ teaspoon garlic salt
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup frozen chopped spinach, thawed and drained
¼ cup shredded mozzarella cheese, salt and pepper to taste
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl.
Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish; top with mozzarella cheese.
Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.
Serve this spinach artichoke dip hot with tortilla chips, crackers, pita bread, or vegetables.
NOTE
This is my go-to appetizer to make for gatherings, and is always a hit! I usually double the recipe, and is always gone by the end of the night.
SARAH CIARALLO
SERVES: 6
PREP TIME: 10 Mins
DIRECTIONS
COOK TIME: Less than 5 Mins
INGREDIENTS
1/2 cup unsalted butter softened
8oz softened cream cheese 1/3 cup sugar
1/3 cup brown sugar
2 1/2 teaspoons vanilla extract
1 1/2 cup semisweet chocolate chips
pinch of salt
serve with crackers, pretzels, graham crackers
With a hand mixer add the softened butter, softened cream cheese, sugar and pinch of salt.
Once mixed well add the chocolate chips (save 1/2 cup) Serve in a bowl - top with remaining chocolate chips.
NOTE:
A crowd pleaser - this was sent to me by a family friend, it's been a huge hit ever since. It's very simple with no cook time. Something to bring to an event year-round!
TAMMY RAY
SERVES: 8
PREP TIME: 10 Mins
DIRECTIONS
COOK TIME: 35 Mins
INGREDIENTS
1 tablespoon butter, 1/2 onion chopped
1/4 cup melted butter,1/4 cup flour 2 cups milk, 2 cups chicken stock
1 1/2 cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 1/2 cups shredded sharp Cheddar salt and ground black pepper to taste
Gather all ingredients. Melt 1 tablespoon butter in a skillet over medium-high heat.
Add onion, cook and stir until tender and translucent, about 5 min. Set aside.
Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually add milk while whisking constantly, stir in chicken stock and bring to a simmer. Cook until mixture is thickened, about 15 to 20 minutes.
Add broccoli, carrots, celery, and onion, simmer until all the vegetables are tender, about 10 to 15 minutes. Stir in cheddar cheese until melted; season with salt and pepper to taste before serving.
NOTE
This is such a delicious, easy recipe that my family enjoys eating on a cold fall/winter night with some sourdough bread for dipping. Everyone except my daughter enjoys it as broccoli is not one of her go to foods. Oh well, you can't please them all.
VIVIANA ALFARO
SERVES: 8
PREP TIME: 15 Mins
DIRECTIONS
COOK TIME: 30 Mins
INGREDIENTS
2 Tbsp of butter, 1 Tbsp olive oil, 3 Cups of rice, Salt
4 Cups chicken or vegetables broth
2 medium purple onions, diced
8 strands of saffron, 2 bay leaves
1 ripe banana, fried, sliced and cut into squares
½ cup seedless raisins, ½ cup sliced almonds
Melt the butter with the oil in a pot and heat over medium heat. Add half the onions and cook.
Stir and add the chicken broth, saffron and bay leaves. Adjust the salt.
Add the Rice. Let it cook over medium heat until almost all the liquid is absorbed.
Reduce the heat. Let it cook until the rice is ready.
In a large frying pan, sauté the ripe banana. Chop fried banana into cubes.
Remove the excess oil from the pan and toast the almonds a little. Add the other half of the onions and cook them a little.
Add the cooked rice and raisins. Stir everything together and serve, sprinkling with leek.
NOTE:
You can add 8 strips of bacon cut into squares if you like bacon :)
It is a mix of a food that we eat a lot in Guanacaste (ripe banana with everything) and the typical Christmas rice with almonds that we usually eat in CR. I like it because it's very easy to make :) and it's very delicious. I made it the first time for a friends gathering that we always have during Christmas. We all had to bring an original dish and I decided to add the ripe banana and red onions. My friends love it!
LISA VOISEY
SERVES: 24 Cookies
PREP TIME: 20 Mins
DIRECTIONS
COOK TIME: 15 Mins
INGREDIENTS
3/4 cup brown sugar, lightly packed
3/4 cup butter, softened
1 large egg
1/2 cup molasses
2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup jam (or jelly)
1/4 cup confectioner's sugar, optional
In a mixing bowl, use a hand-held mixer to cream together the brown sugar and the butter until light and fluffy.
Add the egg and beat into the butter mixture. Next, beat in the molasses.
Add the flour, salt, and baking powder. Beat into the butter and molasses mixture just until incorporated.
Wrap dough well in plastic wrap and refrigerate for 3 hours.
When ready to bake, preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
On a lightly floured surface, roll the cookie dough to 1/4 inch thick. Use a round cookie cutter, about 2 inches in diameter, to cut out the cookies.
LISA VOISEY
DIRECTIONS
Cut another circle right in the middle of every second cookie. I like to use one of the tips from my cake decorating tools for this.
Transfer 6 whole cookies and 6 cookies with a hole in the middle to a baking sheet and bake for 12 minutes.
Remove from oven immediately and flip the whole cookies over with a spatula. You want the flat side facing up.
Spoon about two teaspoons of jam onto each whole cookie and spread it out, but not to the edge.
Place one cookie with the hole in the middle onto the top of each cookie that has been smeared with jam. Press down gently to seal.
Place the cookies back into the oven for 3 minutes. Remove from oven and transfer to a wire cooling rack to cool.
Once cooled, I dusted half of the cookies with confectioner’s sugar. This is completely optional. It just creates some contrast and adds to the look and feel of Christmas.
NOTE
This is a recipe for a Traditional Newfoundland Cookie that my Grandmother loved!
REBECCA BLANCHARD
SERVES: 20-30 Pieces
PREP TIME: 20 Mins
DIRECTIONS
COOK TIME: 20 Mins
INGREDIENTS
Base:
2 cups all purpose flour
1 cup dark brown sugar
½ cup cold butter, 1 cup pecan halves
Top:
2/3 cup butter
½ cup dark brown sugar
1 cup semisweet chocolate chips
Combine 2 cups flour, 1 cup brown sugar, 1/2 cup butter until crumbly (use food processor or pastry blender).
Press into a greased 9x13 pan
Sprinkle surface with pecan halves, press pecans into base. Next prepare the top.
Combine 2/3 cup butter, 1/2 cup brown sugar in small saucepan. Heat until it starts to bubble then simmer gently for 5 minutes.
Pour the toffee mixture over the base and tilt the pan gently to cover the whole base.
Bake at 350F until bubbly & brown, about 20 minutes. Sprinkle chocolate chips over the hot square.
NOTE
Allow to cool COMPLETELY before cutting (overnight). To cut, the whole pan should lift easily out of the pan in one piece. Cut on a cutting board with a long sharp knife. Every Christmas, my mother would ask each of us which treats we wanted to bake. Although my father was not a huge chocolate fan, he absolutely adored pecans. This was usually his choice to be made. He's been gone a few years now, but a bite of these make me think of Dad.
SARAH WOOD
SERVES: PREP TIME: 15 Mins COOK TIME: 12-15 Mins
DIRECTIONS
Cream butter and sugars.
INGREDIENTS
3/4 cup butter
1/4 cup brown sugar 3/4 cup white sugar
1/4 cup molasses
1 egg
4 tsp orange rind
1 tbsp grated ginger
2 cups flour
1 tsp baking soda 1 tsp cinnamon 1/2 tsp cloves
1/2 tsp cardamom 1/4 tsp salt
Beat in egg, molasses, orange rind, ginger root.
Stir together dry ingredients until well blended. Cover and chill for 15 minutes.
Shape into balls. Roll in granulated sugar.
Bake at 325 for 12-15 minutes.
NOTE:
My mom makes these every year around the holidays. The smell when they are baking is amazing and takes me back to when I was a kid.
MICHELLE MACDONALD
SERVES: Family PREP TIME: 30 Mins
DIRECTIONS
To prepare the pudding
COOK TIME: 20 Mins
INGREDIENTS
For the pudding:
8 ounces chopped pitted dried dates
1 1/2 cups water, 1/3 cup butter
1 cup firmly packed brown sugar
2 tsp vanilla extract, 2 extra large eggs
3 tbsp molasses
2 tbsp golden syrup, or substitute dark corn syrup
2 2/3 cups all-purpose flour
1 1/2 tsp baking powder, 1 tsp baking soda
1. Add the dates and water to a small saucepan.
2. Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
3. Cream together the butter, brown sugar, and vanilla.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the molasses and golden syrup and beat well.
6. Sift together the flour and baking powder.
7. Add the dry ingredients to the creamed mixture in three equal portions, mixing until smooth after each addition.
8. Purée the date mixture in a food processor or blender before mixing in the baking soda.
9. Add this hot mixture immediately to the batter and mix until smooth.
10. Pour batter into well-greased and floured muffin tins and bake for about 18–20 minutes at 350 degrees F until the centre is just firm.
11. Serve warm with Toffee Sauce
MICHELLE MACDONALD
SERVES: Family PREP TIME: 30 Mins
COOK TIME: 20 Mins
INGREDIENTS
For the toffee sauce
1/2 cup whipping cream
1/4 cup butter
1/4 cup firmly packed brown sugar
1 tbsp molasses
2 tbsp golden syrup
2 tsp vanilla extract
Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings.
**Baking in a Bundt Pan**
If baking in a bundt pan be sure it is well greased and floured as described in the introduction to this recipe. Bake at 325 degrees F for 55-60 minutes.
Serve warm with the toffee sauce. Don’t be afraid to double the toffee sauce recipe. People may just ask for more!
NOTE:
My grandmother always made the Christmas Pudding, so when she passed, this became my version.
GALE MOSS
SERVES: 18
PREP TIME: 20 Mins
DIRECTIONS
COOK TIME: 60 Mins
INGREDIENTS
For the rum cake:
•1/2 cup chopped pecans (or walnuts), for bottom of panoptional
•2 cups all-purpose flour, sifted if lumpy
•1 1/2 cups granulated sugar
•1 (3.4 ounce) package instant vanilla pudding mix
•2 teaspoons baking powder
•1 teaspoon kosher salt
•1/2 cup (1 stick) unsalted butter, softened
•1/2 cup vegetable oil
•4 large eggs, at room temperature
•1/2 cup whole buttermilk (or whole milk), at room temperature
•1/2 cup rum (I use Myers’s Rum)
•1 teaspoon vanilla extract
•1 teaspoon almond extract
1. Preheat the oven to 325°F. Generously spray a 10 to 12-cup bundt pan with baking spray or grease super well with butter. Then, if using pecans (or walnuts), evenly sprinkle the nuts along the bottom of the pan. Set bundt pan aside while you prepare the cake batter.
2. Using a stand mixer fitted with the paddle attachment (or using a handheld electric mixer in a large bowl), combine the flour, sugar, vanilla pudding mix, baking powder, salt, butter, and oil.
3. Beat the mixture together on the lowest speed, first, until all ingredients begin to come together. Then increase the speed as you see everything blending well, the mixture will look like sandy peas. No worries, as everything will smooth out in a bit.
4. On the lowest speed, add the eggs, one by one - waiting until each egg fully blends in before adding another. Then add the buttermilk (or milk), rum, and vanilla + almond extracts. Continue mixing, stopping to scrape down the sides of the bowl as needed, until all ingredients have just combined, and the batter is smooth - don’t overmix.
5. Carefully empty the batter into the prepared bundt pan, use a utensil to smooth the top, as needed.
6. Bake the cake for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Then remove from the oven and leave the cake in the pan while you prepare the rum soak.
GALE MOSS
DIRECTIONS
For the rum soak/glaze:
INGREDIENTS
For the rum soak/glaze:
•1/2 cup (1 stick) salted butter
•1/2 cup granulated sugar
•1/2 cup packed light or dark brown sugar
•1/4 cup water
•1/2 cup rum (I use Myers’s Rum)
1.In a medium-sized saucepan over medium-high heat, combine the butter, granulated sugar + brown sugar, and water. Cook the mixture, stirring often, until everything combines and thickens slightly. Let the mixture come up to a slight boil, about 6–7 minutes.
2.Then shut off the heat, leaving saucepan on burner, slowly add the rum into the pan, stirring well to combine. Due to the alcohol content, the mixture will bubble until the rum settles. The rum soak should have a smooth, syrup-like consistency.
3.While the cake is still in the pan, use a long, thin tool (skewer, chopstick, etc.) to poke holes all over the cake. Carefully pour a little rum soak evenly over the cake, wait, and let the soak fully absorb into the cake. Then pour a little more, repeating this rhythm, until you’ve poured all the rum soak over the cake.
4.Keep the cake in the pan and cover loosely with foil. Allow the cake to sit at room temperature for at least 4 hours more preferably, overnight (about 8 hours), to let the cake cool completely and absorb the rum soak.
5.When ready to serve, invert the cake onto a serving plate. This rum cake is super moist and rumsoaked with rich flavour. Use a sharp knife to slice cake into wedges and serve with vanilla ice cream or pair alongside a cozy cup of coffee/tea, if desired. Enjoy!
Storing: Wrap leftover rum cake tightly in plastic wrap/foil or keep inside a covered cake dome/cake stand. Leftover cake will keep stored at room temperature on the counter for 3-4 days. Otherwise, freeze cake to last for up to 1 month, thaw in refrigerator.
NOTE:
Holiday desserts are an essential part of my family’s Christmas traditions, we often exchange cakes and desserts with friends and family during the season and Rum Cake is always a hit!
TRACY CAUDLE
SERVES: 12
PREP TIME: 30 Mins
DIRECTIONS
COOK TIME: 8 Mins
INGREDIENTS
Graham Crackers
Butter or Margarine
Milk
Sugar
Philadelphia Cream Cheese
Dream Whip
Cherry Pie Filling
Combine 20 graham crackers/1.5 cups, 1/4 cup butter or margarine (melted) 1/4 cup white sugar. Mix well, spoon into a 11x7 x1.5 pan (save some for the top of the cherry pie filling). Pat down evenly & then bake in oven at 350 for 8 minutes, until browned. Remove dish from oven and cool.
Combine 1 package 8 oz cream philadelphia cream cheese, 2 TBSP milk
Beat until smooth. Add 1 cup sugar and beat well. Set aside. Prepare small pkg of dream whip and fold into cream cheese mixture. Spread evenly over graham cracker crust. Cool and spread over the top of this 1 can of cherry pie filling. Sprinkle graham cracker crumbs and chill!
NOTE:
This was passed down from my grandma to my mom. It’s a tradition to have at any special holiday. Picture is the handwritten recipe from my mom. :)
TYRA-LYNN SINCLAIR-SMITH
SERVES: 12
PREP TIME: 10 Mins
DIRECTIONS
COOK TIME: 30 Mins
INGREDIENTS
2 (8 oz) packages of cream cheese (softened)
1 ¾ cup white sugar, divided
1 tsp vanilla extract
2 (8 oz) cans refrigerated Pillsbury crescent dough
½ cup butter, room temperature
1 tsp cinnamon ¼ cup honey (optional)
Gather all ingredients. Preheat oven to 350 degrees F (175 C). Grease a 9x13 inch baking dish with cooking spray.
Beat cream cheese, 1 cup sugar and vanilla in a bowl until very smooth.
Unroll crescent roll dough, use a rolling pin to shape each sheet into a 9x13 inch rectangle. Press one piece into the bottom of the prepared baking dish and evenly spread cream cheese mixture on top.
Cover with the remaining piece of crescent dough.
Mash remaining 3/4 cup sugar, butter, cinnamon with a fork until combined and dot mixture on top of the dough.
Bake in preheated oven until crescent dough has puffed up and turned golden brown – approx. 30 min.
Remove from the oven, drizzle with honey and let cool for about 2 hours in the fridge – cut into 12 squares.
NOTE:
I have taken this dessert to make different events and celebrations, and it is always a hit. It is a perfect mix of cheesecake and pastry. It is Heaven in a pan. Enjoy!
KENDRA CARSON-STEWART
SERVES: PREP TIME: COOK TIME: 10 Minutes
DIRECTIONS
Soften butter slightly, but do not melt
INGREDIENTS
2 cups White Flour
1 cup Butter
1/2 cup Icing Sugar 1/2 tsp Salt
1/8 tsp Nutmeg 1 Egg Yolk
Stir in sugar, salt, nutmeg and egg yolk with wooden spoon
Add flour, small amounts until mix is too stiff to work with spoon
Turn onto a lightly floured surface and knead lightly, drawing in flour all time until dough starts to crack
Roll out dough until 1/4 inch thick and cut into shapes with cookie cutter. Place cut out cookies onto an ungreased cookie sheet
Bake at 350 degrees for 10 mins or until golden (carefully watch as they can burn quickly!)
NOTE:
This is a recipe that my Mom received when she got married to my Dad over 50 years ago and it's our family's recipe that we follow. My best memories at Christmas is eating these cookies with green sugar sprinkles in shapes of Christmas trees and Christmas bells.
DIANE AKEHURST
SERVES: 40-60 Cookies
PREP TIME: 15 Mins
DIRECTIONS
Preheat oven to 325F, 165C
Cream together sugar and butter.
Add flour slowly and mix.
Add extract and mix.
COOK TIME: 10 Mins per tray
INGREDIENTS
1 cup Icing Sugar
2 cups Butter
3 cups Flour
1 tsp Almond Extract (or other flavour)
Place cookies on non-stick or parchment-lined cookie sheets and bake for 10 mins.
NOTE:
For best results, use a cookie press to set cookies on tray. If you don't have a cookie press, spoon mix onto trays. Do not roll into balls as this will cause the cookies to lose that melt-inyour-mouth effect.
For flavour ideas, almond extract is from the original recipe, but I've also tried orange, caramel, and peppermint extracts. Caramel is my favourite!!
LORIANA LADIPAOLO
YIELD: 36 Cookies
PREP TIME: NA
DIRECTIONS
COOK TIME: 50 Mins
INGREDIENTS
1 cup unsalted butter, softened
1/3 cup granulated sugar 1/4 cup cornstarch
1 3/4 cup all-purpose flour 1 tsp vanilla extract
pinch of salt Toblerone pieces
In a bowl, beat butter with sugar until light and fluffy
Stir in cornstarch and salt. Stir in flour, a third at a time, to make a smooth dough
Pinch off a heaping teaspoon size portion of dough and flatten in your hand.
Insert Toblerone into centre, wrap dough and place on parchment-lined baking sheet Refrigerate until chilled, about 1 hour. In the meantime, preheat oven to 275 F Bake until bottoms are golden, approx. 40 to 50 minutes
Let cool on pan for about 2 mins then transfer to racks and allow to cool completely.
If desired, can decorate with icing sugar.
ANDREW WENTZELL
SERVES: 8-10
PREP TIME: 40 Mins
DIRECTIONS
COOK TIME: 2 Hrs in Fridge
INGREDIENTS
1 1/3 cups of sugar, 1/3 cornstarch
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
½ teaspoon kosher salt 2 2/3 cups
whole milk
2 2/3 cups of heavy cream 8 large egg yolks
¾ cups chopped bittersweet chocolate
2 teaspoons pure vanilla extract
In a saucepan: Whisk together the sugar, cornstarch, cinnamon, nutmeg, and salt
Then whisk in the milk, cream, and egg yolks.
Once fully whisked, cover the pan over medium heat (stir often). Once it comes to a boil, cook for 1 minute.
Strain through a fine-mash sieve into a large bowl and add in the chocolate and vanilla. Keep stirring until the chocolate melts
Divide mixture in 8 ramekins. Chill in fridge. Don’t cover up in fridge until mixtures are cold.
Remove from fridge and sprinkle sugar on top – keeping a torch 2 inches from the surface, heat until you see bubbles from the sugar.
NOTE
Great for the holiday season with the family!
LORIANA LADIPAOLO
YIELD: 4 dozen
PREP TIME: NA COOK TIME: NA
DIRECTIONS
INGREDIENTS
2 1/2 cup flour
1/2 tsp salt 1 cup butter
1 cup sugar
1 large egg
1 tsp vanilla extract Topping: 1/3 cup jam or filling of your choice
In a bowl, whisk flour and salt. Beat the butter and sugar until pale and fluffy, about 4 mins.
Beat in egg and vanilla. At low speed, mix in flour mixture, until dough forms. Wrap in plastic and chill. While waiting, preheat over to 350F and line 2 baking sheets with parchment paper.
When ready, pinch off teaspoon size ball of dough and roll into a ball. Place on baking sheet. Keep 2" apart and flatten slightly with palm of your hand. Bake until puffed, not brown, about 8-10 mins,
Remove from oven and carefully make a crater in the middle of each, can use the back of a measuring spoon. Fill each crater with jam and topping of choice. Bake until golden brown, about 8-10 mins more. Allow to cool on the sheet for about 5 mins then transfer to wire rack and allow to cool completely.
BRANDI MAHOOD
SERVES: 10 PREP TIME: 5 Mins COOK TIME: NA
INGREDIENTS
1 1/2 chocolate chips
1/3 cup peanut butter
1 Cup Rice Krispies
Flaked Sea Salt
DIRECTIONS
Grease a pan or glass dish first!
Melt chocolate chips and combine peanut butter and rice krispies together Spread in the pan and add flaked sea salt to taste and let cool in the fridge
* you can add marshmallows, nuts or dried fruit if you want!
NOTE:
Its simple and can be altered easily to add or remove ingredients - I like it because I Can make it quickly and create different kinds with chocolate. It's a good recipe for lazy cooks.
KRISTAN GRANDY
SERVES: 12
PREP TIME: 2 Hrs
DIRECTIONS
COOK TIME: 2 Hrs 10 Mins
INGREDIENTS
3 c. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
8 whole peppermint candies, crushed
Line a 8-by-8-inch pan with foil and smooth the surface. Spray the foil with nonstick spray.
In a double boiler over medium heat, combine the chocolate chips and sweetened condensed milk.
Heat until melted, about 5 to 7 minutes. Stir until smooth, then immediately pour the mixture into the prepared pan.
Use an offset spatula to smooth the surface, then sprinkle on the crushed peppermints.
Refrigerate for 2 hours, then cut into small squares.
NOTE:
Every December my Grama would send us home with a package containing homemade fudge, pickled beets and fruit cake. I really enjoyed the fudge and beets, I did not enjoy the Fruit cake :)
