Christmas Cookbook 2018 by SaltWire Network

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HOLIDAY 201 8

75+ DELICIOUS

IDEAS TO MAKE THE SEASON SPARKLE FREEZER-READY FESTIVE COOKIES AWE-INSPIRING ROASTS

visit holiday.sobeys.com for more recipes, ideas and tips

Mint Chocolate Shortbread Cookies Here’s classic melt-in-your-mouth shortbread with a minty twist. PREP TIME: 10 min. | TOTAL TIME: 45 min. MAKES: 30 cookies  2/3 cups (650 mL) all-purpose flour 1/3 cup (75 mL) cornstarch, sifted 1½ cups (375 mL) butter, soft 3/4 cup (175 mL) sugar 1 tsp (5 mL) mint extract 3 or 4 drops green food colouring 1/3 of Sensations by Compliments Swiss Milk Chocolate with Honey Almond Nougat (400 g bar)

7704317 Almond Meringue & Chocolate-Raspberry Torte

Find this recipe on page

18.

Visit holiday.sob eys.com.

1. Preheat oven to 150°C (300°F). Line 2 baking sheets with parchment paper. In a large bowl, mix together the flour and cornstarch. Set aside. 2. In another bowl, use a wooden spoon to cream together the butter and sugar. Mix in mint extract and food colouring. Gradually stir in the flour mixture to make a soft dough. Using rounded tablespoons of the dough, roll each spoonful into a ball (aim for walnutsized). Place on lined baking sheets about 2 in. (5 cm) apart. Make 30 balls.

3. Chop the 1/3 chocolate-nougat bar into 30 pieces. Lightly press a piece onto the top

2018 CHRISTMAS COOKBOOK

Our 2018 Cookbook It’s the Festive Season once again and The Telegram and Sobeys are happy to present your Christmas Cookbook, with a great variety of recipes from readers across the Province. This Cookbook is a Christmas tradition and this year again The Telegram welcomes Sobeys as a partner. We have a tantalizing selection of recipes for the 2018-19 Christmas – New Year’s Season It’s a seasonal joy for us to open and read these recipes as they arrive. They bear the clear message of home, of valued customs and of family members and friends enjoying new and traditional table treats. Our thanks to everyone who took the time to send in recipes. Each year as we compile the Cookbook we see new and novel ideas as well as old favourites. We feel certain our readers will enjoy the published results. With so many accomplished cooks out there, Newfoundland and Labrador’s festive activities, so enthusiastically centered on the table, are in good hands!

Glossy Pecan Toffee Bars

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Chocolate Spice Cookies

Makes 3 dozen 3 1/4 cups all-purpose flour (spooned in) 3 tsp ground ginger 2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground nutmeg 2 tsp baking soda 2 Tbsp. unsweetened cocoa powder 1 cup butter, softened

2/3 cup light-brown sugar, lightly packed 3/4 cup Crosby’s Fancy Molasses 1/2 cup granulated sugar (for rolling) 1 cup white chocolate chips, melted (optional - for dipping)

Base 1 cup + 4 Tbs. butter, softened 6 Tbsp. sugar 1 large egg ½ tsp. vanilla 2 cups flour ¼ tsp. baking powder ½ tsp. ground ginger

Pinch of salt Topping 1 cup butter, cut into chunks 1 ½ cups light brown sugar, packed ½ cup Crosby’s Fancy Molasses 2 Tbsp. heavy cream 1 lb. pecan halves

To make the crust: Beat together the butter and sugar. Mix in the egg and vanilla. Whisk the flour, baking powder, ginger and salt and add to the butter mixture. Stir just until combined. Press into a 9”x13” pan that has been fully lined with Line two baking sheets with parchment paper. In a medium bowl, whisk together parchment paper. Bake at 350 F for 15 minutes. The base will be set, but not flour, spices, baking soda & cocoa. In another bowl beat butter & brown sugar. fully cooked. To make the topping & complete the bars: Place butter, brown sugar Beat in molasses. Stir half of flour mixture into butter mixture, then the and molasses in a medium saucepan over low heat. Stir to combine as the remaining half. Chill for 30 minutes, if you have time butter melts. Raise the temperature to medium and boil for three minutes. Preheat oven to 350 F. Roll dough into 1 1/2- inch balls; roll in Remove from heat, stir in the heavy cream and pecans. Combine well, granulated sugar. Bake about 12 minutes, until the surfaces crack then carefully pour over the baked crust. Return to the oven for 30-35 minutes. Let cool before cutting. slightly. Cool and dip in melted chocolate. www.crosbys.com

2018 CHRISTMAS COOKBOOK

What’s in this year? Cakes, Cookies and Desserts . . . .5 Dinners, Suppers & More! . . . .

Salads, Sauces and More! . . . .

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2018 CHRISTMAS COOKBOOK

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Everyone’s name was in the hat! Here are the 2018 Cookbook Sobeys Gift Card winners. These are chosen through a random draw of names of those submitting recipes. This year’s winners are: Janice Hussey, Clarke’s Beach Patricia Martin, St. John’s Peggy Whalen of Riverhead, Harbour Grace There is also a special Sobeys $50 Gift Card for our “Telegram Staff Favourite”. The winner is: Marilyn Glavine, Bishop’s Falls, for her wonderful variation on traditional turkey stuffing. See Page 53. All winners are asked to email in their postal addresses: paul.sparkes@thetelegram.com

2018 CHRISTMAS COOKBOOK

Cakes, Cookies and Desserts Blueberry Banana Cake

Yummy Dessert

This cake is very good with tea or coffee or in the lunch box without the frosting. Enjoy!

2 large containers whipped desert topping Saltine crackers (unsalted) 2 vanilla instant puddings Raspberry pie filling

1/2 cup butter or margarine 1 cup white sugar 2 eggs 2 bananas, mashed 1 cup blueberries 2 cups flour (save 1/4 cup for dusting berries) 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1/2 tsp. mace or cinnamon 1 cup milk or water Preheat over 350 degrees. Cream butter and sugar. Add eggs one at a time; beat well. Add dry ingredients gradually with milk. Fold in blueberries that have been coated with flour. Place in greased pan that has been lined with waxed paper if using glass. Lower heat a little and bake for 60 minutes. Check for doneness.

Get a 9 x 13 inch pan and layer the ingredients as follows: First layer – desert topping on bottom Second layer – crackers on top of desert topping Third layer – pudding Fourth layer – crackers Then layer of pudding. Put pie filling on when ready to eat. Joan Whittle St. John's

Margaret McHugh Marysvale

2018 CHRISTMAS COOKBOOK

Carrot Cake Muffins with Molasses Cream Cheese Icing Makes 18 regular-sized muffins 3 cups flour 4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup brown sugar (can reduce to 2/3 cup) 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 cup molasses 1/2 cup butter 1 cup milk 1/2 cup plain yogurt 3 eggs 1 tsp. vanilla 1 cup finely shredded carrots

B:7”

Preheat oven to 350° and prepare muffin pans. In a small pan melt butter, remove from heat and stir in molasses. In a medium bowl whisk together the eggs. Whisk in the milk and yogurt then add the butter-molasses mixture along with the vanilla. In a large bowl combine flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg. Carefully add the wet mixture, stirring until just combined. Stir in the grated carrots and mix until incorporated. Spoon into prepared pans and bake at 350° F for about 20 minutes. Let cupcakes cool before icing.

T:7”

Marianne Walsh, St. John’s

S:6.75”

MAPLE-GLAZED PORK with Roasted Root Vegetables

PREP: 15 mins COOK: 20 mins SERVINGS: 10

WHAT YOU’LL NEED 3 lb. (1.5 kg) boneless pork loin ½ cup (125 mL) maple syrup 3 Tbsp. (45 mL) Dijon mustard 2 pots Knorr® Homestyle Chicken Stock, divided 1 lb. (450 g) sweet potatoes, peeled and cut into bite-sized pieces

1 lb. (450 g) carrots and/or parsnips, peeled and cut into ½-inch (1.5 cm) thick slices 1 medium red onion, cut into wedges leaving root end intact ¼ cup (60 mL) margarine, melted 2 tsp. (10 mL) chopped fresh rosemary

DIRECTIONS 1

T:4.5”

B:4.5”

Arrange vegetables in another large roasting or baking pan. Combine margarine and remaining Knorr® Homestyle Stock Chicken in a small microwave-safe bowl and cook at HIGH for 20 seconds until mixture can be stirred smooth. Pour over vegetables; add rosemary and toss to coat.

S:4.25”

Preheat oven to 425° F (220° C). Line a large roasting or baking pan with aluminum foil. Season pork, if desired, with salt and pepper and place in prepared pan. In a small bowl, combine syrup, mustard and 1 pot of Knorr® Homestyle Stock Chicken, stirring to blend. Coat pork with maple mixture.

Roast pork on centre rack, basting every 15 minutes with pan juices, about 50 minutes or until instant-read thermometer inserted in pork reads 145°F (63°C). Roast vegetables on lower rack, stirring once, about 45 minutes or until golden and tender.

Reserving pan juices, remove pork to the cutting board; loosely tent with foil and let rest 15 minutes. Slice and serve with pan juices and vegetables.

Delicious not once, but twice! Serve leftovers atop a green salad for lunch the next day.

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2018 CHRISTMAS COOKBOOK

REVISED FINAL MECHANICAL 10/29/18

7 x 4.5 Knorr Asset

VER

Bite-Sized Cheesecakes This recipe is special because I started making them when my little girl was born. It’s a new Christmas cookie we have made every year since. I wanted a simple cookie that made a large recipe for gifts, events, cookie exchanges and kept us going all through Christmas with least amount of work and fuss. Always a big hit and I constantly get asked for the recipe. 2 - 8 oz packages of cream cheese 3/4 cups sugar 3 eggs 1 tsp. vanilla extract 1 tbsp. lemon juice 1 pkg. of mini vanilla wafers 1 can of cherry pie filling

temperature (otherwise cookies will be ‘clumpy’). Preheat oven to 350 degrees. In large bowl use an electric mixer to mix cream cheese, sugar, eggs, vanilla, lemon juice. Line a mini muffin pan with mini baking cups. Place wafers face up inside each baking cup. Scoop cream cheese mixture on top of wafers to 3 parts full. Bake at 350 for 20 minutes. Let cool, refrigerate until completely cooled. Add a single cherry pie filling scoop on top. If freezing omit cherry pie filling until ready to eat. Makes 66. Renita Hurley Grand Falls Windsor

Let 2 packages of cream cheese soften at room

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2018 CHRISTMAS COOKBOOK

Partridgeberry and Apple Dessert My favourite Christmas recipe. I like this recipe because it is easy, colourful and delicious, also partridgeberries are local berries. Base: 8 cream crackers 1 packet strawberry jelly powder 1 cup boiling water 1 cup apple (chopped fine) 1 cup fresh or frozen partridge berries Second Layer: 3 tbsp. custard powder 3 cups of milk Top Layer: 250 ml dessert topping

Partridge Jam (2 cups partridgeberry and 1/2 cup sugar cooked for 3 minutes) In a dish 12”x7.5”x2” place a layers of cream crackers. Combine jelly powder, boiling water and partridgeberries and chopped apple, and pour over crackers. Put dish in refrigerator to chill. Cook custard powder and milk in a pot on the stove until custard thickens, then let cool before pouring over the cracker layer, mix dessert topping according to the direction and spread it over the custard layer. Top with partridge berry jam. Keep refrigerated until ready to serve.

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2018 CHRISTMAS COOKBOOK

Every family has their family favourites, recipes written out on well-worn notes passed down from on generation to the next. Sometimes though, it’s nice to try something new, to find a new family favourite to share. After all - traditions have to start somewhere.

Zesty Lemon Mousse Following is one of my all-time favorite dessert recipes. If you love the flavor of lemon, this is a must have for any festive meal! 1 tbsp. water 1 (1/4-ounce) envelope unflavored gelatin 1/2 cup lemon juice 1 cup sugar Zest of 1 lemon 7 large egg whites 1 cup heavy cream

separate bowl and whisk on medium-high speed until stiff peaks form. Add lemon-gelatin mixture and whisk on low speed just until incorporated. In another bowl, whisk heavy cream until thick. Fold into lemon-egg white mixture. Transfer mixture into individual serving dishes and chill for 3 hours before serving. Makes 8 Cups Anne Sheldon

Place 1 tablespoon water in a small saucepan. Sprinkle gelatin over and let soften, about 5 minutes. Add lemon juice and sugar. Place over low heat and cook, stirring, until gelatin has completely dissolved. Remove from heat and stir in lemon zest. Let cool. Place egg whites in a

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2018 CHRISTMAS COOKBOOK

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Bread Pudding with Dried Cranberries and Chocolate 1 bag mini croissants (about 24) 12 oz milk chocolate chips 1-1/2 cup dried cranberries 2 cups whipping cream 1 cup milk 5 eggs 1 cup sugar 1 tablespoon vanilla Grease a 13 x 9 glass baking dish; set aside. Slice 16 of the croissants in half lengthwise; set tops aside. Cube bottoms and remaining croissants and place in prepared dish. Sprinkle with half each of the chocolate and cranberries; stir to combine. Arrange croissant tops attractively over surface. Sprinkle with remaining chocolate and cranberries. In bowl, whisk together cream, milk, eggs, all

but 1 tablespoon of the sugar and vanilla; evenly pour over croissants. Cover tightly with foil and refrigerate for 2 hours (or up to 12 hours). Using a spatula, gently press croissants into cream mixture and sprinkle with remaining sugar. Loosely cover with foil. Bake at 350 about 40 minutes. Uncover and bake until golden brown and knife inserted in centre comes out clean, about 10 minutes. Let stand for 5 minutes before serving. Best served warm with a dollop of fresh cream. Carol Wadden, Mount Pearl

Turnip Puff Serves 4 - 6

mashed ith w e ad m e ol er ss ca a is ff pu This turnip butter, dill and other seasonings turnip, eggs, Cut & Peeled Turnip

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12 oz bags Sawler ed turnip, about 3 sh ma , ed ok co ps cu 4 ed d butter 4 tablespoons melte teaspoon dried dill we ped dill weed or 1/2 op ch sh fre n oo sp tea 1 1 teaspoon salt Dash pepper Dash paprika 4 eggs, separated

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in egg and paprika. Blend PREPARATION tter, dill, salt, pepper, o the turnip mixture. Lightly bu , nip tur ed sh ma Combine m; fold int s until stiff peaks for yolks. Beat egg white quart casserole. 1/2 pile into a greased 1 top is nutes, until set and oven for 30 to 40 mi F 5ยบ 37 d ate he pre Bake in a golden brown. e. ing dish and serv Spoon into a serv

2018 CHRISTMAS COOKBOOK

Chocolate Chip Ginger Cookies ALL YOU NEED: 3 ¼ cups (810 mL) 1 tbsp. (15 mL)

1 tsp. (5 mL) ¾ tsp. (4 mL) 1 ⅓ cups (325 mL) 1 ¼ cups (300 mL) 1 cup (250 mL) 2 2 tsp. (10 mL) 1 tbsp. (15 mL) 1 pkg. (12 oz./300 g)

flour Club House* Ground Cinnamon baking soda salt butter, softened granulated sugar light brown sugar, firmly packed eggs Club House* Pure Vanilla Extract Gourmet Garden™ Ginger Stir-in Paste semi-sweet chocolate chips

ALL YOU DO:

1. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and ginger paste; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips. 2. Preheat oven to 180°C. Scoop into 2 ½ cm balls and place about 5 cm apart onto ungreased baking sheets. 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Move to wire racks; cool completely.

ADD GINGER STIR-IN PASTE TO YOUR FAVOURITE RECIPES FOR A FUN FLAVOUR TWIST!

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For more recipes, tips & tricks visit WWW.GOURMETGARDEN.COM. Happy Holidays! GG-27_ChocChip Cookies Holiday Canada adF.indd 1

2018 CHRISTMAS COOKBOOK

10/31/18 9:17 AM

Lassy Mogs - A Newfoundland Favorite 2-1/4 cups + 2 tbsp. flour 1-1/4 tsp. baking soda 1-1/2 tbsp. powdered ginger 1-1/2 tsp. ground cinnamon 1 tsp. ground nutmeg 1/2 tsp. allspice 1/2 cup butter 1/2 cup brown sugar 1 egg 2/3 cup molasses 2 tsp. vinegar 1/2 cup chopped dates chopped to size of raisins 1/2 cup raisins 1 cup toasted pecan pieces Preheat oven to 350 degrees F and line 3 cookie sheets with parchment paper. First, toast the pecans at 350 degrees F so that they can cool to room temperature while you prepare the rest of the recipe. I toast whole pecans on a baking sheet for 10-12 minutes tossing them at the half way point. I then cool them and break each one into 2-4 pieces by hand. This little extra effort ensures nice big crunchy bits of pecan in every bite. Sift together the flour, baking soda and spices and set aside. Cream together the butter and brown sugar for about 5 minutes until light and fluffy. Beat in the egg for another minute 12

2018 CHRISTMAS COOKBOOK

or so. Blend in the molasses and vinegar. (The vinegar often occurs in old recipes as a way to boost the rising action of baking soda). Fold in the dry ingredients by hand and when almost incorporated fold in the dates, raisins and pecans. Drop the dough by rounded tablespoons onto the parchment lined cookie sheets about 2 1/2 inches apart. Bake for 14 minutes and let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. Store in airtight containers. These cookies will freeze very well. Marianne Walsh, St. Johnâ&#x20AC;&#x2122;s

Figgy Duff 1/2 cup butter 1 egg 2 tsp. baking powder 1 cup raisins 2 cups flour 3/4 cup sugar 1/2 cup milk or water Pinch of salt Combine dry ingredients and add milk and egg. Place in cloth bag for 1 hour in pot of boiling water. This can also be steamed in pudding mold. Joan Whittle St. John's

Super Citrus Protein Power Balls PREPARATION TIME: 20 minutes INGREDIENTS

•

NUMBER OF SERVINGS: 28

DIRECTIONS

• 1 cup pitted prunes (approx. 24) • 6 tablespoons freshly squeezed Sunkist orange juice

• 1 cup gluten free rolled oats • 2 tablespoons coconut oil, melted • 1/4 cup plant-based vanilla protein powder • 4 teaspoons Sunkist® lemon zest • 2 tablespoons chia seeds • 1/2 cup raw cashews • 2 teaspoons Sunkist orange zest

1. Tear the prunes and put in a small bowl; toss with the orange juice and press the prunes into the liquid with a fork. Let soak for 10 minutes. 2. Place the prune mixture and liquid, oats, coconut oil, protein powder, lemon zest and chia in a food processor and process until mixture just comes together. 3. Add the cashews and pulse until the nuts are broken down and chopped into the mixture. 4. Portion the mixture into heaping tablespoons and roll into balls, then roll in hemp seeds to coat. 5. Store refrigerated for up to 2 weeks. Bring to room temperature before enjoying.

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• 1/4 cup raw shelled hemp seeds, for rolling

2018 CHRISTMAS COOKBOOK

Walnut Honey Cake

Highlights and Favourites from earlier cookbooks!

1 cup sugar 3 tsp baking powder 4 large eggs, room temperature 1/2 tsp salt 1/2 cup canola oil 1/2 tsp baking soda 1 cup honey 1/2 tsp ground ginger 2 tsp grated orange zest 1/2 tsp cinnamon 1 cup orange juice (with pulp) 3/4 cup chopped walnuts, divided 3 cups flour confectioner sugar, optional Preheat oven to 350 degrees. Line the bottom of a 13 x 9 inch baking pan with parchment paper; grease paper. Beat sugar and eggs for 10 minutes. Slowly add oil; beat 1 minute. Slowly add honey; beat 1 minute longer. Add zest and juice; beat 1 minute. In another bowl, sift flour with next five ingredients. With mixer on low speed, beat dry ingredients with egg mixture. Increase speed to medium; beat until well mixed. Fold in half of the walnuts. Pour batter into the pan; sprinkle with remaining walnuts. Bake for 30-35 minutes. Cool. Dust with confectioners sugar. Cut into squares. Louise Rose Mount Pearl

Old Fashioned Ginger Bread First published in our 2012 Cookbook 1/2 cup butter 1/2 cup sugar 1 egg beaten 1 cup molasses 2-1/2 cups flour 1-1/2 tsp. baking soda 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. cloves 1 cup hot water Cream butter and sugar, add beaten egg and molasses and beat well. Blend in dry ingredients. Add hot water last and beat until smooth. Bake in greased 9 in. sq. pan for 45 mins. at 350 F. Sylvia Carter , Green's Harbour

2018 CHRISTMAS COOKBOOK

CRAFTED WITHOUT COMPROMISE SCHNEIDERS BACON IS AVAILABLE AT ®

Schneiders Bacon Wrapped Turkey ®

Prep Time: 1 hour | Total Time: 3-4 hours Bacon acts as a basting agent for the turkey throughout the cooking process. A fun and delicious way to take your turkey to the next level. Would serve with maple glazed sweet potatoes, green beans, basket of rolls and cranberry sauce.

INGREDIENTS

DIRECTIONS

1 bunch thyme

Remove neck and giblet from turkey and pat dry. Fill the cavity of the turkey with aromatics; thyme, lemon, apple, onion and garlic. Tuck wing tips under the body and place turkey in a roasting pan fitted with a rack. Allow turkey to rest at room temperature at least two hours before roasting.

1 large lemon, halved 1 apple, halved 1 yellow onion, halved 1 head of garlic, halved ½ cup (125 mL) unsalted butter, at room temperature Salt and pepper to taste 1- 12-15 pound (5-7 kg) turkey, thawed 1 ½ pounds (680 g) Schneiders® Butcher Cut Double Smoked Bacon 2 cups (500 mL) vegetable stock

Preheat the oven to 425 degrees. Make bacon weave for breast. Place eight strips lengthwise on a piece of parchment paper. Weave eight strips widthwise through the bacon, creating a lattice to place on top of the turkey breast. Rub the turkey with butter and place weave on top. The butter will help the bacon adhere to the turkey. Wrap bacon around the legs, starting closest to the bottom of the turkey to the breast. Pour stock in the bottom of the roasting pan and roast for 30 minutes until bacon is crispy. Reduce heat to 350 degrees and cook for another 2 ½-3 hours until the turkey reaches 165 degrees. Remove from oven and allow to rest for at least 30 minutes before serving. Reserve the drippings for an extra delicious gravy.

2018 CHRISTMAS COOKBOOK

Cherry Chocolate Crinkle Cookies 4 oz. unsweetened chocolate 2 cups sugar 2 tsp. maraschino cherry juice 4 eggs 2 cups all purpose flour 2 tsp. baking powder 1/2 tsp. salt 12 maraschino cherries chopped 1 cup powdered sugar

Coconut and Chocolate Chip Balls 1 can sweetened condensed milk 1/4 cup melted butter 1 tsp. vanilla 1 1/2 cups graham crumbs 1 1/2 cups coconut (fine or medium cut) 1 1/2 cups chocolate chips Additional graham crumbs for rolling cookie balls. Combine sweetened condensed milk, melted butter and vanilla until well-blended. Add graham crumbs, coconut, and chocolate chips. Mix to combine well. Refrigerate for an hour before rolling the mixture into 1 1/4 inch balls. You want to make these on the smallish side as they are quite rich. Roll balls in additional crumbs and once again chill until firm. Refrigerate in sealed containers. Cecilia O'Quinn St. Mary's 16

2018 CHRISTMAS COOKBOOK

Preheat oven to 350 degrees. Place chocolate in a microwave-safe bowl, and heat for 30 seconds. Stir, and heat another 30 seconds. Stir vigorously for about a minute and all chocolate should be melted. If not, heat for 15-30 seconds longer and stir until melted. With a mixer stir together melted chocolate, sugar, cherry juice and oil. Stir in eggs one t a time until smooth. Add flour, baking powder and salt and stir until dry ingredients are incorporated. Gently stir in chopped cherries. Dough will be soft. Place powdered sugar in a pie plate or other shallow dish. Using a medium tablespoon, drop balls of dough into the powdered sugar. Roll each cookie in the sugar, and then gently shake in your hand to shake off excess and shape it into a ball again. Place on cookie sheet two inches apart. Bake for 10 minutes. Louise Rose Mount Pearl

Cherry Cake 1 cup butter 1 cup milk 1-1/2 cups white sugar 3 eggs 3 cups flour 2 cups cherries (sliced) 1 tsp. baking powder 1 tsp. vanilla 1 tsp. almond flavouring 1 tsp. lemon flavouring 1 tub sour/tin cream Cream together sugar and butter. Add eggs one at a time. Add flavourings, sour cream and milk. (You may not want to add all the milk). Add dry ingredients, then cherries and mix well. Bake for 1 1/2 hours at 300 degrees. Bernadette Kennedy, C.B.S.

2018 CHRISTMAS COOKBOOK

Baked Rice Custard 2 eggs 2 cups milk 1 cup cooked rice 1 tbp. vanilla 1/2 cup tightly packed brown sugar 1/2 tsp salt Beat together eggs and milk. Combine with rice, vanilla, brown sugar and salt. Turn into lightly greased 1 quart casserole and set in pan of hot water. Bake in preheated 325 degrees oven for about 1 hour or until almost set. Makes 4 to 6 servings. Joan Pike Placentia

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Charlie’s Favourite Chocolate Chip Cookies 1 cup butter 1 cup white sugar 1 cup brown sugar 2 eggs 2 tsp vanilla 1 tsp baking soda 2 tsp hot water 1/2 tsp salt 3 cups flour 2 cups chocolate chips

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Preheat oven to 350°. Cream butter, white sugar, and brown sugar until smooth. Beat in eggs one at a time. Stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, then chocolate chips. Drop by large spoonfulls onto ungreased pans (I use parchment paper for easy clean-up). Bake for about 10-12 minutes until edges are nicely browned.

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2018 CHRISTMAS COOKBOOK

sugary. Pour hot syrup gradually into egg whites and beat until stiff. Cool. Bohemian Icing: Part Two 1/4 cup table butter, 1/2 cup shortening and 1 egg yolk grated rind of one large orange Mix all ingredients well. When 'Part One' is cool, fold together with 'Part Two'. June Kean, St. John's

Chocolate Cake with Bohemian Icing As a little girl growing up, this was one of my Mom's favourite recipes â&#x20AC;&#x201C; especially the icing. Chocolate Cake: 1 cup white sugar 1/4 cup table butter 2 egg yolks, well beaten 1/4 cup cocoa dissolved in hot water 1/2 cup cold water 1 cup flour 3 tsp baking powder 1/2 tsp salt 2 egg whites Cream butter and sugar, then add egg yolks and cocoa. Sift flour, baking powder and salt. Mix cold water alternately with flour mix into top mixture. Fold in beaten egg whites. Bake in 350 degree oven; 1/2 hour approximately for 8 inch cake pan (cut in half when cool), 25 minutes or so for 2 round cake pans, 18-23 minutes for cup cakes. Bohemian Icing: Part One 1/4 cup water, 1/2 cup granulated sugar and 1 egg white, beaten stiffly Boil sugar and water until it threads when poured from a spoon. Do not stir â&#x20AC;&#x201C; it will get 20

2018 CHRISTMAS COOKBOOK

Joan's Banana Bread Yummy! Enjoy! 1-3/4 cup sifted flour 2 tsp baking powder 1/4 tsp baking soda 1/3 cup yogurt 1/3 cup sugar 1/3 cup chocolate chips 2 eggs 1 tsp vanilla 1-2/3 cups mashed bananas (6 bananas, ripe) Preheat oven to 350 degrees F. Sift flour, baking powder and soda together. In separate bowl, cream yogurt; add sugar gradually. Beat eggs into cream mixture. Beat well. Stir in dry ingredients and bananas alternately. Pour into well greased loaf pan (10 x 5). Slightly lumpy looking. Bake 70 minutes. Test after 55 minutes. Joan Whittle, St. John's

Pineapple Cream Dessert This dessert serves a large crowd. 1 tin evaporated milk – 370 ml (chilled and whipped) 1 tin crushed pineapple (14 oz., drained) Juice of one lemon or 1 tbsp. lemon juice 1/2 cup sugar 2 tbsp. gelatin (2 packages) 1/2 cup cold water 1/2 cup boiling water 1/2 medium or fine coconut

5 minutes. Then add half-cup boiling water to make one cup. When dissolved, fold into the first mixture. Pour into a large dessert dish and place in the refrigerator to set. Pineapple Cream may be topped with whipped cream to make a richer dessert. Garnish the top with pineapple and cherries, if desired. Patricia Martin, St. John's

Place the evaporated milk in the refrigertor to chill overnight. Also chill bowl and beaters in the refrigerator for best results. Whip the chilled milk and add the sugar gradually. Add lemon juice. Add the pineapple and coconut at low speed. Next add the gelatin to the half-cup of cold water and let stand for

Discover new ways to enjoy Werther’s Original Soft Éclair! Banana Caramel Bread Pudding

Ingredients: 1 454g loaf of brioche or egg bread, unsliced 1 cup whole milk 1 cup 14% sour cream 1/2 cup sugar 1 tsp salt 3 eggs, beaten 1 tbsp vanilla extract 2 bananas, cut into 1/2-inch slices 128g Werther’s Soft Éclair Caramels

Chocolate Caramel Éclair Cake

Ingredients: 36 pieces (232g) of Werther’s Original Soft Eclairs, unwrapped, divided 1/2 cup of 1% milk, divided Chocolate cake mix Powdered Sugar to preference

Directions: 1. Cut bread into 1 inch cubes. Lay on a sheet tray uncovered to dry for 3 hours or overnight 2. Preheat oven to 350F. Line a 9x5 loaf pan with parchment. 3. In a large bowl combine milk, sour cream, sugar, salt, eggs, and vanilla. 4. Stir bread cubes into milk mixture until the bread has absorbed the liquid. Fold in banana slices and 2/3 of the caramels into the mixture. 5. Transfer mixture into prepared loaf pan and top with remaining caramels. 6. Bake until a cake tester inserted into the center of the loaf comes out clean, about 1 hour. 7. Let cool for 15 minutes, serve warm.

Directions: 1. Prepare the chocolate cake mix and bake in a Bundt Pan. 2. Cool for 30 minutes and then use the end of a whisk or wooden spoon to poke holes throughout cake. 3. Unwrap 18 pieces of Werther’s Soft Eclairs into pot 4. Pour in 1/4 cup of milk into pot, set on low and mix together until melted. 5. Pour the melted mixture to fill the holes. 6. Put the cake in the refrigerator to completely cool for 30 minutes to an hour. 7. Remove cake from pan and place on serving plate. 8. Unwrap 18 pieces of Werther’s Soft Eclairs into pot 9. Pour in 1/4 cup of milk into pot, set on low and mix together until melted. 10. Drizzle over top of cake. 11. Sprinkle powdered sugar

Prep Time: 15 minutes Number of Portions: 10

Prep Time: 20 minutes Number of portions: 10-12

2018 CHRISTMAS COOKBOOK

Blueberry Lemon Muffins Muffins: 2 cups flour 1/2 cup sugar 1 tbsp baking powder 1/2 tsp salt Grated zest of 1 lemon 1 egg 1 cup milk 1/2 cup butter, melted 1 cup fresh or frozen blueberries

Mom’s Christmas Cut-Glass Squares

Topping: ½ cup melted butter 1 tbsp lemon juice ½ cup white sugar

Mom would make these for us every Christmas.

Mix flour, sugar, baking powder, salt, and lemon zest in large bowl. In a second large bowl, beat egg. Add milk and butter. Add egg mixture to dry ingredients. Stir until just blended. Fold in blueberries. Bake at 375 for 20 minutes. Makes 12 muffins. Topping - Combine melted butter and lemon juice in one bowl. Measure sugar in a second bowl. Dip tops of slightly warmed muffins in melted butter, then dip in sugar. Carol Wadden Mount Pearl

Prepare packages of red and green jelly powder in separate bowls, and then pour in separate low pans, cut in cubes when set. 2 cups graham cracker crumbs ½ cup melted butter 1 envelope of gelatin 1 cup cold water ¾ cup pineapple juice Whipped dessert topping (one or two containers, whatever you like) Combine 2 cups of graham cracker crumbs with the melted butter. Press 1 cup of crumbs into a 9 X 9 pan and bake on 350 for 5 min. Let cool. Dissolve the gelatin in 1 cup of cold water, let stand 5 minutes, then add ¾ pineapple juice, bring to a boil and let cool. Mix the cut up jello with the pineapple mixture and pour over baked crust, then add the cool whip over that, then sprinkle the remaining crumbs mixture to the top. Chill for 2 hours and enjoy. Marianne Walsh, St. John’s

2018 CHRISTMAS COOKBOOK

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2018 CHRISTMAS COOKBOOK

Roseâ&#x20AC;&#x2122;s Homemade Lemon Meringue Pie Homemade Pie Crust: 1 cup of vegetable shortening 1/4 cup of butter cut in small pieces Cream together in a large bowl until it is all combined evenly. Keep cold in the refrigerator until you are ready to combine. In separate bowl, combine: 3 cups of flour 1 tsp. of salt. 2/3 cup of water with ice in it. Take the shortening/butter out of the fridge and add the flour and salt. Mix together very gently until it just comes together no more than that. Separate into two balls, wrap those balls in saran wrap, and press down gently. Then lay in the fridge for about an hour or even overnight; and one in the freezer for your next Lemon Meringue Pie. Roll out your dough and prick the dough all over with a fork, then back at 350 degrees F for about 15 minutes. Let cool. Lemon Filling: 1-1/3 cups sugar. 1/2 cup cornstarch. 1/4 teaspoon of salt. Grated zest of 2 lemons. 1-1/2 cups cold water. 5 large egg yolks. 3 tablespoons of unsalted butter, melted. 1/2 cup of freshly squeezed lemon juice Make the lemon filling: First, whisk the room temperature egg yolks in a medium bowl and set aside. In a medium-sized saucepan, add Â˝ cup of cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk 24

2018 CHRISTMAS COOKBOOK

to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken. Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture. Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling). Remove from heat and stir in the lemon juice, lemon zest, and butter. Meringue: 5 large egg whites (room temperature) 1 tablespoon cornstarch 1/3 cup cold water 1/4 teaspoon cream of tartar (you can use vinegar instead of cream of tartar) 1/2 cup white sugar 1/2 teaspoon vanilla extract

The best lemon meringue pie trick I learned is to add a gelled cornstarch and water mixture to the meringue. In addition to the acid from cream of tartar, and the use of sugar, the cornstarch helps the meringue hold its shape, and keep it from weeping or shrinking when baked in the pie. Prepare cornstarch mixture to help fortify the meringue: In a small saucepan, whisk together 1 tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside. Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step). Beat egg whites, add sugar and cream of tartar, add cornstarch mixture: Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium. Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks. Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat! Bake: Bake the pie for 20 minutes at 325°F, until the meringue is golden brown. Transfer to a wire rack and let cool completely to room temperature. Rose O’Keefe St. John’s

Happy Holidays from our family to yours! Source: Euromonitor International Ltd., based on Hot Tea and RTD Tea Retail Value Shares combined, RSP, 2013 data. Trademark owned or used under license by Unilever Canada, Toronto, Ontario M4W 3R2

2018 CHRISTMAS COOKBOOK

Date Crumbles Filling: 2 cups of dates chopped and pitted 1/2 cup of brown sugar 2 tablespoons vanilla 1 teaspoon of lemon juice 2 cups boiling water Crumble: 2 cups rolled oats large(not quick oats) 1 tsp baking soda 1/4 tsp salt 2 cups flour 1 cup brown sugar 1 cup of butter cut in small cubes Filling - Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13 inch baking pan and line with parchment paper if you’re afraid it will stick. In a medium saucepan combine and gently simmer until thickened (about 10-15 minutes). The filling should be very thick; you will need to watch it carefully and stir constantly in the last few minutes of cooking time. Set aside to cool slightly while you prepare the crumble mixture. Crumble - Combine the flour, baking soda, salt, brown sugar, rolled oats, and butter. Gently, divide in half be-cause you need half for the top and half for the

bottom. Set aside. Place the crumble you divided onto your baking dish, and then pour your filling on top of that, then top will the rest of the crumble. Don’t push down hard or your date crumbles will be tough, just gently press the crumble onto the filling. Bake at 375 degrees Fahrenheit for about 35 minutes or until it looks golden brown. Rose O’Keefe, St. John’s

Diet Fruitcake Boil for 5 minutes: 1 cup raisins 1 cup cherries 1 cup dates 1 cup orange juice 1 cup water. Let cool. Combine: 2 cups oil 1 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon 2 tsp. allspice 1 tsp. cloves Add above ingredients to cooled fruit and bake 325 degrees in a greased tube pan for 45-50 minutes or until done. Cool in pan for 20 minutes. Bernadette Kennedy C.B.S

2018 CHRISTMAS COOKBOOK

City Light Restaurant

Buffet, Dine in, Takeout &

Best Chinese Supper in Town We have a complete dining menu. Our chef has over 20 years experience in cooking Asian and North American food. Providing over 100 items in Japanese, Chinese and Canadian dishes.

The restaurant has been beautifully decorated in glittering Asian style. Sushi made Fresh Daily!

460 Topsail Road

Drop-ins and reservations welcome.

747-8377 | citylightrestaurant.ca

Delivery Available

2018 CHRISTMAS COOKBOOK

7703902

Mom's Light Orange Almond Fruitcake

Highlights and Favourites from earlier cookbooks!

This fruitcake recipe was traditionally baked by my Mom yearly for the Christmas Seasons and Family Birthday Cakes. When I grew up and left home, my Mom always ensured there was one attached to my Christmas Gift, as she knew I couldn't acquire the same taste, when I baked, one as hers.

Christmas Rum Glazed Hermits

3 cups mixed candied fruit 1/2 tsp salt 2 cups raisins 1/2 cup soft butter 1-1/2 cups cherries cut in halves 1 cup grand. sugar 1-1/2 cups chopped candied pineapple 3 eggs 1-1/2 cups chopped blanched almonds 1 tsp orange rind 1 cup candied citron peel 1/2 cup orange juice 2 cups flour 2 tsp baking power

1 cup butter or margarine softened 1 cup brown sugar 2 eggs 1 tsp. rum extract 2 ½ cups flour 1 tsp. baking powder ½ tsp. each baking soda and salt 1 tsp. each cinnamon, nutmeg and ginger 1 cup quartered red & green cherries combined 1 cup raisins 1 cup mixes fruit ¾ cup chopped pecans 42 pecans halved

Mix together - candied fruit, raisins, cherries, pineapple, almonds, citron peel and 1/2 cup flour. Separately mix together remaining flour, baking powder and salt. Separately beat butter and sugar together then add eggs, orange rind and orange juice. Beat well. Stir in flour mixture. Add in fruit mixture. Bake 250 F for 2 Hours.

Rum glaze: ¾ cup icing sugar mixed with 2 tbsps. Rum. (Screech is good) Cream butter and sugar until fluffy, add rum extract and eggs one at a time. Whisk together dry ingredients, stir into batter. Stir in fruit and nuts. Make 84 drop cookies about I tablespoon each, put ½ pecan on each. Bake 15-18 minutes at 350 degrees, bottoms will be light brown and middle a little soft. Cool 5 minutes on pan. Finish cooling on racks. Put about a teaspoon of rum glaze on each cooled cookie. Let dry. Layer between wax paper for up to 1 week or freeze for a month.

Peggy Whalen, Riverhead, Harbour Grace

First published in our 2013 Cookbook

Cynthia Walker Whitbourne

2018 CHRISTMAS COOKBOOK

Crescent Pizza

Stockings ckings

Prep Time: 15 min

Total Time: 30 min

Makes: 14 servings

1 can (8 count)...................................................Pillsbury™ refrigerated Crescents 1/4 cup ...............................................................pizza sauce 1/4 cup ...............................................................shredded mozzarella cheese 2 tablespoons ....................................................torn basil leaves

1. Heat oven to 350°F. Unroll dough on work surface. Press into 13x8-inch rectangle and press seams together. Using 2 1/2- to 3-inch stocking-shaped cookie cutter, cut 12 stockings from dough. Transfer to ungreased cookie sheet. Bake 8 minutes.

2. Top with sauce, leaving 1/4-inch border. Sprinkle mozzarella at top of each stocking. Bake 4 to 6 minutes longer or until cheese melts.

3. Transfer stockings to serving tray. Sprinkle with basil leaves.

SAVEE 50

on PilllsburyTM or betty crockerTM products

Expiration date: February 28, 2019 General Mills Canada will reimburse face value of coupon plus regular handling fee if you accept coupons from customer on purchase of item speciﬁed and that you request reimbursement within 180 days of coupon/offer expiry. Other applications may be fraud. Coupons become our property. A reduction in applicable taxes payable is included in coupon face value. To redeem mail to: PO Box 31000, Scarborough, ON, M1R 0E7 Void if copied. Limit 1 Coupon per product per purchase. Not valid with any other offer. Coupon has no cash value. Offer valid in Canada only & subject to availability.

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76156306

2018 CHRISTMAS COOKBOOK

Copycat Lemon Loaf

Top

This is so moist and lemony!! Just wonderful!! Very easy to make.

Reasons to Work With a REALTOR®! Selling your own homes is not brain surgery, according to some, ® who advocate eschewing the services of a REALTOR to save on paying the commission. Of course selling your own home is not brain surgery, but it is complex and time-consuming.

Hire a REALTOR® and secure the following advantages: ®

1. REALTORS can determine what a property is worth because ® they have access to the MLS System and comparables. ®

2. REALTORS have the knowledge and experience to market and stage the property, negotiate successfully, and close a deal. ®

3. REALTORS marketing and exposure may yield multiple offers.

Loaf: 3 eggs 1 cup sugar 1 cup sour cream or Greek yogurt 1/2 cup oil 2 tbsp. lemon zest 1 – 2 tbsp. lemon extract (not juice) 1½ cup flour 2 tsp. baking powder 1/2 tsp. salt Glaze: 1 cup icing sugar 3 tbsp. lemon juice (more or less)

4. REALTORS do the paperwork and ensure it is completed properly. ®

5. REALTORS help protect the privacy and security of the sellers. ®

6. REALTORS qualify buyers before showing the property. That ® is, REALTORS ensure people viewing a property can afford to purchase it. ®

7. REALTORS can remain objective and are able to deal with facts when marketing a property. ®

8. REALTORS can provide objective feedback about why a property is not selling and make recommendations based on experience. ®

9. REALTORS are experts in the field, having completed an extensive course of study. ®

10. REALTORS are governed®by the Newfoundland and Labrador Association of REALTORS , a Code of Ethics and must adhere to provincial laws.

REALTOR is a registered trademark of the Canadian Real Estate Association (CREA). Only salespersons and brokers who are members of CREA, and the NLAR (the local real estate association), can use the term REALTOR®. CREA also owns the MLS® trademark. In Newfoundland and Labrador, the MLS® database is operated by the real estate association, which provides an ongoing inventory of available properties and ensures maximum exposure of properties listed for sale.

Contact a REALTOR® today!

www.realtor.ca 30

2018 CHRISTMAS COOKBOOK

7704252

Preheat oven to 350° F and grease a 9 x 5 loaf pan. Whisk together eggs, sugar, sour cream. Drizzle in oil. Add zest and extract. Add rest of ingredients and stir just until combined. Don’t over-mix. Bake 50 – 52 minutes. If getting too dark tent with foil the last 10 minutes. Cool before glazing. Mary Niefer St. John’s

Apricot Cheesecake Crust: 2- 1/4 cups quick oats 3 tbsp flour 1/3 cup brown sugar 1/3 cup butter

Chocolate Mocha Cheesecake Crust: 1/3 cup butter 1/3 cup sugar 1-1/3 cups graham crumbs 3 tbsp. cocoa Filling: 3 semisweet chocolate baking squares, cut up 1/2 cup sugar 3 – 8 oz cream cheese 2 tbsp. flour 1/2 cup brown sugar, packed 3 eggs 3 tbsp. cold coffee 1/4 cup milk Crust: Melt butter, stir in crumbs, sugar and cocoa. Press in bottom of ungreased 9 inch spring-form pan. Set aside. Filling: Melt chocolate on low heat, stirring constantly until smooth. Do not overheat. Cool to room temperature. Beat cream cheese, both sugars, flour and coffee. Beat in melted chocolate. Beat in eggs, one at a time, just until mixed. Stir in milk. Pour over crust. Bake at 350 degrees for approximately 1 1/2 hours until center is almost set. Run knife around edge of pan to allow cake to settle without cracking. Cool. Chill for 8 hours or overnight.

Filling: 1 envelope gelatin 1/3 cup cold water 2 – 8 oz. cream cheese 1/2 cup sugar 2 tbsp brandy 1/2 cup chopped apricots 1 cup whipping cream Topping: 10 oz. jar apricot jam 1 tbsp brandy Crust – Combine crust ingredients and press into 9 x 13 inch dish. Bake 350 degrees for 15 minutes. Let cool. Filling – Soften gelatin in water and stir over low heat until dissolved. Set aside. Combine cream cheese and sugar. Mix until well blended. Gradually add gelatin and brandy. Mix well. Chill until slightly thick. Fold in apricots and whipped cream. Pour over crust and chill. Topping – Heat jam and brandy. Cool and then spread over cheesecake. Janice Hussey, Clarke's Beach

Janice Hussey, Clarke's Beach

2018 CHRISTMAS COOKBOOK

FOR THE

HOLIDAYS

For delicious festive recipes, visit HolidayBaking.ca

WHITE CHOCOLATE CRANBERRY CRISP BARS PREP TIME: 15 MINUTES MAKES: 24 BARS + COOLING TIME

¾ cup (175 mL) ½ cup (125 mL) 5 cups (1.25 L) 2 pkgs (225 g)

golden corn syrup granulated sugar Rice Krispies* Cereal HERSHEY’S CHIPITS White Chocolate Chips, divided ¾ cup (175 mL) dried cranberries, dried cherries or chopped dried apricots

1. Line bottom and sides of 13" x 9" (3.5 L) baking pan with foil; spray with non-stick cooking spray. 2. In large saucepan or Dutch oven, combine corn syrup and sugar. Heat over medium heat, stirring, until bubbles form and sugar dissolves. Remove from heat; immediately stir in cereal. Stir in ¾ cup (175 mL) of the white chocolate chips and the cranberries. (Chips will melt in.) Press into prepared pan. 3. Melt remaining white chocolate chips in medium microwaveable bowl in microwave or in heatproof bowl set over small saucepan of simmering water. Stir until smooth. Spread over mixture in pan. 4. Let cool completely. Lift out of pan; remove foil and cut into bars.

COCOA BROWNIES PREP TIME: 10 MINUTES

MAKES: 16 SQUARES

BAKE TIME: 30 MINUTES FREEZING: EXCELLENT

½ cup (125 mL) butter, melted 1 cup (250 mL) SUGAR IN THE RAW® Natural Turbinado Sugar ½ cup (125 mL) Robin Hood® Original All Purpose Flour 1/3 cup (75 mL) HERSHEY’S Cocoa 1 tsp (5 mL) baking powder 3 eggs 1 tsp (5 mL) vanilla extract 1 cup (250 mL) chopped walnuts, optional

1. Preheat oven to 350°F (180°C). Grease 8" square (2 L) baking pan and line with parchment paper. 2. Beat melted butter and sugar in large bowl of stand mixer or using electric beaters. Mix in remaining ingredients until blended (including walnuts, if using). Pour into prepared pan. 3. Bake 25-30 minutes or until set. Cool on wire rack. Cut into squares.

©/TM/® Smucker Foods of Canada Corp. or its affiliates. Carnation is a trademark of Société des Produits Nestlé S.A., used under license. SUGAR IN THE RAW is a trademark of Cumberland Packing Corp., used under license. The HERSHEY’S and CHIPITS trademarks and trade dress are used under license. * 2018, Trademark of Kellogg Company used under license by Kellogg Canada Inc. All marks used under license.

It is not safe to eat raw ﬂour, dough or batter.

The next twelve recipes were collected from handwritten Newfoundland recipe books from 30 and 40 years ago. Cherry Raisin Squares

Fabulous Coffee Cake

Base: 1/2 cup margarine 1/4 cup icing sugar 1 cup flour

2 1/2 cups flour 3/4 cup sugar 1 cup brown sugar 1 tsp salt 1 tsp baking soda 1 heaping tsp baking powder 1 1/2 tsp nutmeg

Mix together and press into pan (8 in x 11 in). Topping: 1 egg 1 tsp baking powder 1 cup brown sugar 1 tsp almond extract 1 cup coconut 1/2 cup maraschino cherries 1/2 cup flour 1/2 cup raisins or currants 1/2 cup tin milk Mix all together and spread on top of unbaked base. Bake 350 degrees for 30-35 minutes. Icing: Icing sugar, 1/4 cup butter and tin milk.

Osmondâ&#x20AC;&#x2122;s Furniture Your Recipe for:

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2018 CHRISTMAS COOKBOOK

Blend together and add 1 cup oil. Take 1/2 cup of this mixture and set aside for topping, adding 2 tsp cinnamon and 1/2 cup chopped walnuts. Beat 2 eggs and add 1 cup buttermilk (sour milk â&#x20AC;&#x201C; add about 1 tsp vinegar in regular milk). Add to first mixture and blend. Pour into 9 inch baking pan and sprinkle topping over before putting into oven. Bake 350 degrees for 30-40 minutes or until done.

Lemon Crumbles 2 cups flour 3/4 cup white sugar 1 tsp baking powder 1/2 tsp salt 2 cups coconut 1 cup margarine Mix dry ingredients together by hand, rubbing in butter. Place half of the mixture on the bottom of large pan. Press. Spread lemon pie filling on bottom and add remaining mixture on top. Bake for 25 minutes at 350 degrees F.

Cream of Tartar Rice Crisp Cereal Cookies

Blueberry Cake 2 cups flour 3 tsp baking powder 1/2 cup butter 1 cup sugar 2 eggs 1 cup (3/4) milk and water Salt 2 cups blueberries 1 tsp vanilla or 1/4 tsp mace 3 or 4 drops lemon extract

1 cup butter 1 cup white sugar (take out tsp white and replace with brown) 1 egg 1 1/2 cups flour Salt 1 tsp baking soda 1 tsp cream of tartar 2 cups rice crisp cereal

Bake 1 hour at 350 degrees F, or until done.

Cream butter and sugar. Add beaten egg. Take flour, baking soda, salt, cream of tartar and sift. Add to creamed mixture. Add rice crisp cereal. Place walnut size ball of batter on cookie sheet and press down with fork (put space between them as they spread out). Bake 350 degrees approximately 8 minutes.

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We provide only the finest and freshest cut flowers to our customers.

2018 CHRISTMAS COOKBOOK

Molasses Pie

Boiled Cake

Pour 1 1/2 cups scalded milk over 1 whole egg and yolks of 2 slightly beaten. Add 1/2 cup molasses, 1/4 tsp each of cinnamon, nutmeg and salt. Line pan with pastry and fill. Bake until knife comes out clean. Cover with meringue made of remaining egg whites and brown in hot oven.

1 pkg raisins 1 1/2 cups brown sugar 1/2 cup butter 1 1/2 cups boiling water

Butterscotch Pie Mix 1 cup brown sugar, 2 tbsp butter, 2 tbsp flour, 2 egg yolks and add 1 cup milk. Cook until thick. Add vanilla. Fill cooked pastry shell with this mixture. Cover with meringue made with egg whites beaten stiff and mixed with 3 tbsp sugar. Bake moderate oven – 425 degrees 5 – 10 minutes.

Boil 10 minutes and let cool. 2 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp allspice 2 eggs pinch salt Combine with cooled mixture and bake 350 degrees for 3/4 hour in greased tube pan.

Cheese and Jelly Squares Spanish Cream Take 2 cups milk and put in saucepan. Sprinkle 1 package gelatin over and let rest to dissolve. Then heat slowly, adding first – 4 tbsp sugar, 1/4 tsp salt and 2 beaten egg yolks. Don't boil. Let cool 10-15 minutes. Beat up egg whites with 1 tsp vanilla and beat through gelatin mixture. Let set.

This season, keep from over-indulging by simply finding substitutions in your favourite recipes. Use plain yogurt instead of sour cream, oats instead bread crumbs, and almond beverage instead of high-fat dairy.

2018 CHRISTMAS COOKBOOK

1/4 lb soft cheese 1 square (1/2 cup) table butter 1 cup flour 1/2 tsp baking powder apple jelly or marmalade Cream cheese and butter. Then add flour and baking powder, working in with hands. Place in bottom of 8 in or 9 in square pan. Cover with apple jelly or marmalade. If desired (preferable) save some batter to place on top of jelly. Bake in 350 degree oven 20-30 minutes. (Top batter will have to be sprinkled on top as it is not creamy enough to spread over jelly.)

Light Fruit Cake

Raspberry Slices

1 lb flour 3/4 cup milk 1 lb butter 1 tsp vanilla 1/2 lb sugar 1/4 lb mixed peel 3 eggs 1/4 lb almond nuts 1/2 lb cherries 1 tsp baking powder 1 lb sultana raisins

1/2 cup butter 1 cup brown sugar 1 tsp baking powder 1 egg 2 1/2 cups flour salt Spread mixture in pan. Spread with raspberry jam, then sprinkle with coconut. Bake 1/2 hour in moderate oven.

Cream butter and sugar well until white. Then add one egg at a time. Flour all fruit. Add flour alternately with milk to batter. Then fold in fruit, very last thing. Bake 275 – 300 degrees in oven for 2 hours. Watch and check last 1/2 hour to see how it is progressing.

Gifts of sweets - Place bright foil-wrapped candies and chocolates in glass jars of different sizes. Wrap the jars with holiday ribbons.

Gingerbread Bundt Cake Ingredients 1 cup dark molasses 1/2 teaspoon baking soda 2 cups all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg Pinch of ground cardamom 3 large eggs 1 cup packed dark brown sugar 1 cup granulated sugar 3/4 cup vegetable oil Confectioners sugar for dusting

Enjoy Special Family Times Sylvia Skinner

687-1008 sskinnerremax@gmail.com remax.nf.ca United Inc.

364-8848

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Enjoy!

Tiffany Village Retirement Residence 50 Tiffany Court . St. John’s, NL A1A 0G1 (709) 722-7999 . info@tiffanyvillage.com www.tiffanyvillage.com

2018 CHRISTMAS COOKBOOK

7704254

Holiday Season!

Bring molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Serve cake, dusted with confectioners sugar, with whipped cream. 7704250

this

Directions Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

Dinners, Suppers and More! Always-delicious Chili

Baked Stuffed Codfish

Of the chili recipes I've tasted this is my favourite as it's always delicious, easy to make and never fails. This is a good recipe to serve for company and is a comfort food on a cold evening. I use ground moose, so it's never greasy.

My family loves this recipe for pot luck.

1-1/2 lb. ground beef, seasoned with Worcestershire sauce, bottled minced garlic, garlic plus, pepper and any other of your favourite seasonings. 2 med. onions, diced 1 green pepper, chopped 1 – 28 oz. can diced tomatoes 1 – 19 oz. can kidney beans 1 – cup chili sauce 2 tsp. chili powder Brown meat (seasoned) in cooking pot. Add onions and green pepper and cook and stir until tender. Add remaining ingredients. Simmer covered 1 hour, stirring occasionally. When almost cooked, add 1 can pieces and stems mushrooms (drained) if desired. Serve with fresh rolls or garlic bread. I stir a little mozzarella cheese into the individual serving bowls and top with grated Parmesan cheese. Mary Rideout, Deer Lake 38

2018 CHRISTMAS COOKBOOK

1 codfish whole 1/4 lb salt port sliced 3 or 4 lemon slices plus 1 lemon 1/4 tsp salt 1/4 tsp pepper 1 onion diced 2 cups bread crumbs Preheat oven to 350 degrees F. Pat fish dry which has been washed and shake the salt inside. Mix crumbs, onion and pepper together and stuff fish. Truss and place on cookie pan or large roaster on top of fried pork and fat, and bake for approximately 1 hour. Baste with its liquid while cooking. Reserve liquid and pour over fish on large platter when done. Place lemon in mouth and arrange 3 or 4 slices of lemon on top of fish. Serve with choice of vegetables. Margaret McHugh Marysvale Perhaps nothing will delight a food lover at Christmas more than a home-cooked meal, especially after the hectic holiday season when most people want nothing more than to kick their heels up and spend a night in.

Lasagna 12 lasagna noodles 1 each – onion and garlic chopped 2 tbsp. olive oil 1-1/2 lbs lean ground beef or turkey 2 jars pasta sauce 1/4 cup chopped fresh parsley (or dried) 1 tub (1 lb) cottage cheese or ricotta 1 pkg (300 gr) frozen chopped spinach (or broccoli), thawed and well drained 1 egg 3/4 cup shredded mozzarella cheese (or more) 1 grated carrot Cook lasagna noodles according to package directions. Saute onion and garlic in oil until tender. Add beef (or turkey) and cook until brown. Drain fat. Stir in pasta sauce and parsley; simmer 5 minutes. Combine cottage cheese

with spinach or broccoli, carrot and beaten egg. Spread 1/4 sauce in 13 x 9 inch dish. Top with 3 noodles, another 1/4 sauce and 3 more noodles. Spread cottage cheese, spinach and beaten egg mixture over noodles. Top with last 3 noodles and remaining sauce. Sprinkle top with mozzarella cheese. Cover and bake in preheated oven at 350 degrees F for 40-45 minutes. Let stand for at least 15 minutes before serving. Cecilia O'Quinn, St. Marys

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2018 CHRISTMAS COOKBOOK

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Highlights and Favourites from earlier cookbooks! Pork Chop Casserole First published in our 2014 Cookbook 6 pork chops (I like the bone-in rib) 6-8 slices stale bread made into crumbs 2 tsps. savory 1 small onion dined Âź cup margarine Salt and pepper to taste 2 cans cream of mushroom soup Â˝ cup white wine (optional)

Red Pepper Soup 2 tbsp. butter 1 onion chopped 1 clove garlic (minced) 4 sweet red peppers 3 tbsp. flour 2 cups chicken stock 1/2 cup whipping cream (or coffee cream) salt & pepper, parsley. Cut peppers in half, remove seeds and membrane. Place in boiling water and peel. Melt butter over med heat, cook onion and garlic until tender but not browned. Add cut-up peppers and cook 5-8 mins or until wilted. Stir in flour and cook without browning for 5 mins. Add chicken stock bring to a boil, reduce heat and simmer 20 mins. Remove from stove and pour in blender. Add cream and s&p. Blend until smooth. Reheat but don't boil. Dodi Brown St. John's 40

2018 CHRISTMAS COOKBOOK

Season chops on both sides with salt pepper and a pinch of garlic powder. Sear in med hot fry pan to brown, and remove to 9 x 13 dish. Leave pan to cool. Make dressing: microwave onions and savory with butter for 1-2 minutes, add to bread crumbs with salt and pepper, make six patties to fit chops. Add a sprinkle of water to help bind this if you need it. Carefully place dressing patty on each chop. Pour soup into frying pan that you seared the chops in. Scrape up all that seasoning in the pan, it adds so much flavour. Now add 1/2 cup of white wine or water. Wine is better!! Warm this mixture and pour this over the chops, cover with foil, bake 45 minutes in a 350 F oven. Serve with mashed potatoes, buttered carrots and peas. Can be made ahead! You can add more liquid (wine, milk or water) to soup mixture if you like more "gravy"! Cynthia Parsons, Ocean Pond

Turkey and Broccoli Casserole With all the leftover turkey, this is a good meal to use it up. It's very quick and easy and really good with rolls or crusty bread. 6 cups turkey, sliced or diced 2 cups broccoli 1 can cream of mushroom soup 1/4 cup milk 2 tbsp salad dressing 3/4 cup grated cheese 1/2 cup bread crumbs Dressing (stuffing): 1 cup bread crumbs 1 onion, finely chopped 2 tsp savoury 2 tbsp melted butter Place broccoli in 9 x 13 inch dish. Place turkey over broccoli. Sprinkle dressing over turkey. In medium bowl, mix soup, milk and salad dressing. Pour over stuffing. Mix extra bread crumbs and cheese together and pour over soup mixture. Bake 350 degrees F for approximately one hour.

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2018 CHRISTMAS COOKBOOK

Zesty Glazed Pork Chops 1 tbsp. oil 1/4 cup apple juice 1/4 cup mustard 1 apple, cut in chunks, peel on 4 boneless pork chops 1/4 cup brown sugar Heat oil in skillet and cook chops until brown on both sides. Stir in remaining ingredients and simmer until centre of chops is no longer pink and sauce thickens. Serve with potatoes and brocolli. June Lear Gander

Kenny’s pond

Partridgeberry Punch Ingredients 1 quart partridgeberries 2 cups sugar 3 tbsp lemon juice 6 cups water 1 cup orange juice 1 quart ginger ale .

Directions 1. Cook partridgeberries in 4 cups water until soft. 2. Crush berries as they are cooking. 3. Strain through cheesecloth. 4. Boil sugar and remaining 2 cups water for 5 minutes. 5. Add to partridgeberry juice and chill. 6. Add fruit juice. 7. Just before serving, add ginger ale and ice. 8. Garnish with orange slices and cinnamon sticks Enjoy!

Highlights and Favourites from earlier cookbooks! Cranberry Chicken First published in our 2014 Cookbook 4 chicken breasts ¾ cup French dressing ¾ Catalina dressing 1 small can jellied cranberry sauce 1 small can white cranberry sauce Skin chicken breasts and place in a shallow dish. Combine dressing, the pour over chicken. Mix cranberry sauces together and spread over top. Bake uncovered at 350 F for 1 hour. Serve with rice. Serves four.

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2018 CHRISTMAS COOKBOOK

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Fish Chowder 1 lb. fish fillet 1-1/2 cups potato 2 tbsp. butter 1/2 cup water 3 cups milk 1/3 cup chopped onions Fry onions. Then add potato chopped to water and onion mix. Cover and cook for 10 minutes. Add fish; cook 15 minutes longer. Add more water if needed. Add butter. Heat â&#x20AC;&#x201C; do not boil. Add the milk. Sprinkle with crushed crackers when served. Maxine Jones, Corner Brook

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2018 CHRISTMAS COOKBOOK

10-15 minutes. Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice. Toss in whatever you have on hand, like green pepper, bok choy, broccoli. Drizzle on some sriracha for a spicy kick. Louise Rose, Mount Pearl

Salmon Casserole 2 cans salmon 1 cup dry bread crumbs

Chicken Chop Suey 4 tsp olive oil 1 lb boneless, skinless chicken breast, cut into 1 inch cubes 1/2 tsp. dried tarragon 1/2 tsp. dried basil 1/2 tsp. dried marjoram 1/2 tsp. grated lemon zest 1-1/2 cups chopped carrots 1 cup unsweetened pineapple tidbits, drained 1 can sliced water chestnuts, drained 1 tart medium apple, chopped 1/2 cup chopped onion 1 cup cold water, divided 3 tbsp. unsweetened pineapple juice 3 tbsp. teriyaki sauce 2 tbsp. cornstarch 3 cups hot cooked rice In a large non-stick pan, heat oil over medium heat. Add chicken, herbs and zest; saute until lightly browned. Add next five ingredients. Stir in 3/4 cup water, juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered until chicken juices run clear and corrots are tender, 44

2018 CHRISTMAS COOKBOOK

Sauce: 6 tbsp butter 3/4 tsp salt 3-1/3 cups milk 6 tbsp flour 1/4 tsp pepper Remove skin and bones from salmon. Crumble half the salmon into an ungreased casserole and sprinkle with half of the crumbs. Prepare the sauce and pour 1/3 over the crumbs in dish. Layer the remaining sauce over crumbs. Bake uncovered for 30 minutes at 350 degrees F. Joanne Baird, Grand Falls-Windsor

Potato Cakes 2 cups mashed potatoes 1 cup flour 1 onion diced 1 egg 1/2 tsp pepper 1/2 tsp salt 1/2 cup vegetable oil Add all ingredients. Mix mashed potatoes, flour, onion, egg, pepper and salt together in a bowl until batter consistency. Heat vegetable oil over medium heat. Drop 4-inch circles of batter into hot oil. Cook until brown, about 5 minutes per side. Doris Hillier, St. John's

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2018 CHRISTMAS COOKBOOK

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Newfoundland Toutons This recipe has a different twist. You rise the toutons in the pan and then fry them on either side. They become quite high and fluffy. You can cook a batch ahead of time and freeze them. I made hundreds at a time for large gatherings and when ready to use, just take them out of the freezer and thaw. 1 bag touton dough (purchased at supermarket) Molasses or pancake syrup Oil for frying pan Purchase touton dough at supermarket and place in fridge until ready to use. When ready to use, cut off pieces from dough the size you want and form into buns. Grease frying pan with oil and

Highlights and Favourites from earlier cookbooks! Bologna Supper Dish

place touton buns in pan. Cover with greased parchment paper or cover and let rise until double in size. When ready turn on ring and fry until they are golden brown. Turn over and cook on other side. Do not leave the stove and watch carefully as they tend to burn very quickly. You may need to use 2 frying pans depending on how much dough you have. Serve with molasses or pancake syrup. Patricia Martin, St. John's

First published in our 2014 Cookbook 6 to 8 slices bologna chopped into 1-inch pieces 3 medium onions thinly sliced 1 can vegetable soup (282 ml.) 3 cups cooked mashed potatoes Butter a baking dish and add chopped bologna in bottom. Cover with thinly sliced onions. Add vegetable soup and top with mashed potato. Bake at 325 F for 45 minutes. If preferred tomato soup can be used instead of vegetable soup. Patsy Reid, Old Shop, Trinity Bay 46

2018 CHRISTMAS COOKBOOK

Schooner Beans 1 pack navy beans â&#x20AC;&#x201C; soaked overnight 1 large onion, diced 1 turnip 2 cups of diced salt meat, soaked for 1 hour. Boil salt meat and beans together until beans are almost cooked. Add turnip and simmer until all ingredients are cooked. Vicki Lear, Gander

Honey Soy Chicken Breast 1/4 cup honey 1/3 cup soy sauce 1/2 tsp pepper 4 cloves garlic 1 tbsp. grated fresh ginger root 4 large chicken breast Stir together all ingredients except chicken breast. Pour into a ziploc bag. Add chicken breast. Marinate for 2 hours. Bake marinated chicken at 375 degrees F for 45 minutes. Brush chicken with leftover marinade about every 10 minutes. Doris Hillier St. John's

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Sweet and Savoury Baked Ribs

Tuna Chip Casserole 10 oz can sliced mushrooms 2-1/2 cups boiling water and mushroom juice 1 envelope chicken noodle soup mix 1/2 cup finely chopped onion 3 tbsp. butter 3 tbsp. flour 1 can tuna 12 oz can of kernel corn, drained 1 to 1-1/2 cups crushed potato chips.

5 lbs pork spare ribs 1 cup brown sugar 2 tbsp. paprika 2 tbsp. seasoned salt 1 tsp. sea salt 1 tsp. garlic powder 1 tsp. onion powder 1/4 cup barbecue sauce Preheat oven to 300 degrees F. Rub brown sugar, paprike, seasoned salt, sea salt, garlic powder and onion powder to both sides of ribs. Arrange in baking dish, bone side up, and bake covered with tinfoil for 3 hours. Flip rack to bone-side down and raise temperature to 350 degrees F. Bake for 30 minutes uncovered. Brush with barbecue sauce and return to oven for 12 minutes. Contributed

Preheat oven to 450 degrees F. Drain mushroom juice and measure. Then add enough boiling water to make 1 1/2 cups. Add soup mix to this and boil 7 minutes. Meanwhile brown mushrooms and onions in hot melted butter (about 2 minutes) and stir in flour and little of soup mix. Add this mixture to rest of soup and cook until thickened. Stir in tuna, corn and half the chips. Taste for seasoning. Place in greased casserole dish and sprinkle with remaining chips. Bake in oven 15 mins. Contributed

2018 CHRISTMAS COOKBOOK

Lemon Herb Potatoes 8 medium-sized potatoes, quartered 2 cloves garlic, diced 1/3 cup olive oil 1/4 cup lemon juice 1 tbsp. dried oregano 1 tsp. dried parsley 1 tsp. dried rosemary 1/2 tsp. salt pinch black pepper 2 cups chicken broth

broil for 2-3 minutes to that edges crisp up. Contributed

Preheat oven to 400 degrees F. Place potatoes and garlic in large mixing bowl. Add olive oil, lemon juice, oregano, parsley, rosemary, salt, pepper and chicken broth. Mix well until potatoes are well coated. Pour into 2-inch deep pan. Bake for 50 minutes. Stir potatoes, then put oven on

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2018 CHRISTMAS COOKBOOK

The next five recipes were collected from handwritten Newfoundland recipe books from 30 and 40 years ago. Hawaiian Sweet & Sour 2 cups cooked ham 1 small tin (9 oz) pineapple tidbits 2 tablespoons brown sugar 1/2 tablespoon corn starch 3-4 teaspoons vinegar 2 teaspoons prepared mustard 3/4 cup water 1 green pepper cut in strips 2 cups cooked rice Brown ham. Drain pineapple, save syrup. Mix next 5 ingredients, stir in syrup or water add to skillet; cook until thick, cover and simmer for 10 minutes. Add pineapple and green pepper, simmer 8 minutes. Salt to taste.

Crabmeat Fish Loaf 1 level teaspoon gelatin 1/4 cup cold water Yolks of 2 eggs Pinch (1/2 tsp) salt 1 1/2 tbsp melted butter 3/4 cup milk 2 tbsp mild vinegar and lemon juice 1 can salmon, or crab meat or lobster 1 tsp dry mustard Few grains paprika or cayenne pepper Soak gelatin in water 15 minutes (or as directed on package). Mix eggs, slightly beaten, with salt, mustard and cayenne. Add butter,

2018 CHRISTMAS COOKBOOK

milk and vinegar. Cook in double boiler until mix thickens (spoon coats). Add soaked gelatin and flaked fish; turn into wet mold and chill. Serve on lettuce with garnish.

Marion's Beef Casserole 2 tsp fat 1/2 cup sliced onion 1/2 green pepper cut fine 2 small tomatoes (optional) 1 cup sliced mushrooms 1 can mushroom soup (undiluted) Salt and pepper 1 lb ground steak Cooked noodles (2-4 ounces uncooked, before cooking) Melt fat, add onion and green pepper and cook until onion is yellow. Add mushrooms and meat. Cook slowly 10 minutes. Add cooked noodles. Put in casserole and add mushroom soup; sprinkle with grated cheese if wished. Bake 325 degrees F for 30 minutes.

Jellied Tongue Boil tongue. Skin it. Place in round tin or pyrex dish. Rinse out dish with cold water first. To one package of gelatin, add 1 cup hot water and 1 cup hot tongue water. Dissolve. Throw over tongue and let set.

Shrimp Chow Mein 1 tbsp vegetable oil 2 lb shrimp, shelled and cleaned 1 large stalk celery, diagonally sliced 1/2 cup sliced onions 1/2 cup slivered green pepper 1 1/2 cups water 2 envelopes instant chicken broth mix 2 tbsp soy sauce 1/4 tsp ground ginger 1 1/2 tbsp cornstarch 1 1 lb can bean sprouts, well drained 2 cups shredded romaine or Chinese cabbage 1/4 cup sliced bamboo shoots 3 water chestnuts, sliced Chow mein noodles Cooked rice Over moderate heat (about 250 degrees F) heat oil in a skillet and cook shrimp just until it turns pink, stirring frequently. (All of oil may be absorbed – do not add more). Remove shrimp. In same skillet combine celery, onion, green pepper 1 1/4 cups water; broth mix, soy sauce, ginger. Bring to boil, stirring to loosen any of browned bits. Blend together cornstarch and remaining 1/4 cup water; quickly stir into boiling mixture. Boil 1/2 minute, stirring constantly. Add bean sprouts, lettuce, bamboo shoots, water chestnuts and shrimp. Cover tightly and cook over moderately low heat (about 225 degrees F) 3 – 5 minutes or until lettuce is wilted and mixture is heated to serving temperature. Serve with additional soy sauce, noodles and rice. Serves 6. For each serving allow 1 1/2 cups show mein (150 cal), 1/3 cup rice (60 cal) and 2 tbsp chow mein noodles (35 cal).

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Apple Crunch Pupcakes • 1/2 an Apple (diced) • 3 tbsp Peanut Butter • 1 Egg • 1/2 tsp Baking Powder

Preheat oven to 350 degrees. Stir all ingredients together. Add mix to greased or lined cupcake tray. Bake for 20 minutes. Ice with Peanut Butter when cooled if desired!

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2018 CHRISTMAS COOKBOOK

Salads, Sauces and More! Cucumber Salad

Combine chili sauce, jelly, lemon juice, and mustard in saucepan; Drain pineapple tidbits and stir along with cocktail franks into sauce, mixing well; Simmer 15 minutes; Serve warm in chafing dish with cocktail picks.

3 oz package lime gelatin dessert 1/2 tsp salt 1 cup boiling water 14 oz can crushed pineapple and juice 1 tsp. dry onion flakes 1/2 cup salad dressing 1 cup cucumber, chopped and drained In bowl combine gelatin, salt and boiling water. Stir to dissolve., Add crushed pineapple and onion flakes. Stir. Chill until syrupy. Stirring once or twice, fold in salad dressing until blended. Fold in cucumber. Pour into mold and chill. Joan Pike Placentia

Fancy Franks 1/2 cup chili sauce 1/2 cup currant jelly 1-1/2 tbsp. lemon juice 1-1/2 tsp. prepared mustard 2- 7oz packages of cocktail franks (may substitute cut-up wieners) 13 1/2 oz can pineapple tidbits

2018 CHRISTMAS COOKBOOK

For as long as I can remember, my mom would make 'Fancy Franks' every Christmas Eve as family visited our home - they were always such a hit (and just as yummy leftover on Christmas morning for a 'Christmas Day breakfast' while opening gifts)! Nicole Shuglo Hopedale

Christmas Stuffing 1/2 cup slivered almonds 1/2 cup butter and 2 tsp olive oil 2018 2 cloves garlic, minced Telegram 3/4 cup diced onion Staff 2 tsp. smoked paprika Favourite 1/2 cup white wine salt and pepper to taste 2 cups diced celery 2 cups chicken stock 6 cups stale bread, diced into 1 inch pieces 1 cup rice, long grain, cooked 1/2 cup dried cranberries 1/2 cup dried apricots, sliced 2 tsp. each thyme, rosemary, parsley and sage (fresh herbs) For brushing: 1/2 cup melted butter and 1/2 cup turkey drippings Preheat over to 375 degrees. Lightly fry almonds in butter and oil until golden (2-3 minutes). Remove from pan, set aside. In same pan, saute garlic, onion and celery until translucent. Add pepper, smoked paprika and salt. Cook for an additional 2 minutes. Deglaze pan with wine, then pour in chicken stock. Stir well and let come to a boil. Reduce heat to medium and simmer another 10 minutes. Remove and let cool to room temperature. In bowl toss bread, rice, cranberries, apricots, fresh herbs and the fried almonds. Pour stock and vegetable mixture over bread mixture and toss until well coated. Transfer to large dish and cover with foil. Bake 375 degrees 30-35 minutes. Remove foil and brush with drippings (or cheese). Bake another 10 minutes or so. Do not overbake as rice will become very hard. Marilyn Glavine Bishops Falls

Vio’s Bistro, Conception Bay South They’re tucked away at the eastern end of the North Atlantic Service Station, 705 Conception Bay South Highway. But inside those doors? One of the most delightful places to eat in this whole region! It’s Vio’s Bistro where they not only specialize in home-cooked meals, but friendly, welcoming service too! Come join us for a delicious steak dinner or our beautifully prepared salmon. Vio’s is open Tuesday through Sunday. Lunch, mid-day snack, dinner in the evening? Open Tuesday Sunday 12 – 9 PM. Join us for Brunch on Sunday’s 12 – 4 PM, all of our menus are posted on Facebook. “Our menus will show that we have a little of everything” says Vio. “We have steaks, pastas, chicken dishes, and local fare including cod and cod tongues. Don’t be disappointed call for a reservation to enjoy our delicious variety with a West Coast flair.”

Vio’s Bistro 705 Main Highway Conception Bay South Telephone 709-834-3339

Reservations and drop-ins welcome. Also take-out service. We do parties – birthdays, anniversaries.

VIO’S BISTRO IN CONCEPTION BAY SOUTH (705 MAIN HIGHWAY) IS A COMFORTABLE PLACE FOR BRUNCH, LUNCH, DINNER AND EVEN THAT MID-DAY SNACK! THEY OFFER A VARIED MENU OF HOMEMADE DISHES AND A FRIENDLY, RELAXED ATMOSPHERE.

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2018 CHRISTMAS COOKBOOK

Highlights and Favourites from earlier cookbooks!

Orange Honey Bread First published in our 2012 Cookbook 3 ½ cups of flour 2 ½ tsp. of baking powder ½ tsp. baking soda 2 tbsp. margarine 1 cup of honey (you can substitute 1 cup corn syrup + ¼ cup water) 1 egg 1 ½ tbsps. grated orange rind ¾ cup milk 1 cup walnuts Pre-heat oven to 325 F. Grease 9 x 5 loaf pan. Sift flour, baking soda and salt together. Cream margarine, honey and then stir in egg. Add milk and combine thoroughly. Fold in the flour mixture alternately with the milk. Stir in the dusted walnuts. Pour into baking pan and bake for 60-70 min or until tested done. Leave in baking pan for 10 minutes before turning out onto baking rack to cool. Sylvia Walsh, St. John’s 54

2018 CHRISTMAS COOKBOOK

Oriental Salad 2 heads leaf lettuce (romaine, bib or whatever) 2 cans mandarin oranges, drained 1/4 lb crisp dried bacon, crumbled 1/4 lb slivered almonds, fried in bacon fat 1 can french-fried onion rings Poppy Seed Dressing: 1/2 cup sugar 1/3 cup cider vinegar 1 tsp. salt 1 tbsp. lemon juice 1 tsp. dry mustard 1 cup salad oil 1/2 tsp. onion powder 1 1/2 tbsp. poppy seed Combine and stir well until dissolved, the first 6 ingredients. Add oil slowly, beating well with wisk. This thickens as added. Add poppy seeds after mixed. Put in a pint bottle. Shake well before using. Contributed

Cranberry Relish

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Put all ingredients into a large saucepan. Soak overnight or for several hours. Then boil mixture for 10 minutes and simmer for 1 hour. Remove spice bag. Pour into hot sterilized jars and seal. Process in a boiling water canner for 10 minutes.

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Note: This relish can also be made without adding the pickling spice and cinnamon. It still tastes quite good. Partridgeberries may be substituted for the cranberries in this recipe. Rosemary Dillon St. John's

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2018 CHRISTMAS COOKBOOK

Blue Cheese Salad Dressing

Christmas Cream Scones 4-1/2 cups flour 1/2 cup sugar 8 tsp. baking powder 1/2 tsp. cinnamon 1 tsp. vanilla flavouring 1/2 cup glazed mixed fruit 1/2 cup golden raisins 2 beaten eggs 1 cup whipping cream (do not whip) 1 cup milk

1/2 cup olive oil 1/3 red wine vinegar 3 tbsp. sugar 1 clove garlic 3-4 tbsp. of blue cheese

Combine flour, sugar, baking powder and cinnamon in large bowl. Add mixed fruit and raisins. Stir. In another bowl beat eggs until frothy. Add to flour mixture along with vanilla, cream and milk. Stir until a soft ball of dough is formed. Turn out on a lightly floured surface. Knead 8 to 10 times. Roll 1 inch thick. Cut with a large round cookie cutter. Arrange on ungreased cookie sheet close together for soft sides and an inch apart for crisp sides. Bake at 400 degrees F for 15 to 20 minutes until risen and lightly browned.

Mix all together in a blender. Warm up a little in a pan on stove before using. Contributed

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Butter Chocolate Bliss 1 oz butterscotch liqueur 1 oz coffee liqueur 2 oz milk or cream Pour all ingredients into a cocktail glass. Doris Hillier St. John's

Highlights and Favourites from earlier cookbooks! Old Fashioned Christmas Sweet Bread First published in our 2013 Cookbook My aunt in Torbay made this every Christmas. When we entered her house what an aroma. We asked her to cut it hot with lots of butter. What a treat! I’ll never forget. She is gone now but I give this recipe to anyone. It is a special memory for me. We loved it. That’s around 50 years ago. Try it, there’s nothing like it. She’s the only Aunt that made it with caraway seeds. It smelled like Christmas. 2 pkgs. yeast 1 cup lukewarm water 2 tsps. sugar 3 cups lukewarm water 1 cup molasses 3 tbsps. melted butter 12 cups flour

6 tbsps. sugar 4 tsps. salt 3 cups raisins 2 or 3 tsps. caraway seeds (if desired) Dissolve yeast in 1 cup lukewarm water to which 2 tsps. of sugar have been added. Combine 3 cups lukewarm water, molasses and the melted butter. Sift dry ingredients, add the raisins and caraway seeds. Stir dissolved yeast into the molasses mixture. Stir in flour mixture. Knead for about 10 mins. Place in greased bowl and turn dough over 2 or 3 times to grease the top to prevent a crust from forming. Cover and let rise until doubled (about 2 hours). Divide dough into 4 to 5 pieces and form into loaves. Place in greased pans and let rise until doubled in bulk (about 1 hour). Bake at 375 degrees until loaves give a hollow sound when tapped (about 1 hour). Brush tops with melted butter while hot if a soft crust is desired. Mary Howlett, Petty Harbour

2018 CHRISTMAS COOKBOOK

Apple Spinach Salad 2 cups baby spinach leaves 1 medium apple, thinly sliced 2 tbsp. chopped celery 2 tbsp. toasted pecans, chopped 2 tbsp. calorie-wise creamy poppyseed dressing

Highlights and Favourites from earlier cookbooks!

Toss ingredients with dressing in large bowl. Makes 2 servings, 1 1/2 cups each. To toast nuts, spread in single layer in shallow baking pan. Bake at 350 degrees F 8-10 minutes or until lightly boasted, stirring occasionally. Substitute: Honey Dijon dressing also works well with this salad. The addition of fruit and nuts makes this salad extra special. Patricia Martin St. John's

Christmas Bread First published in our 2013 Cookbook 2 pkgs. yeast 2 tsps. sugar 1 cup warm water Âź cup butter 1 cup molasses 12 cups flour 3 tsps. salt 2 tsps. cinnamon 2 tsps. allspice 1 tsp. nutmeg 1 pkg. raisins 1 pkg. currants 5 cups lukewarm water Dissolve sugar in 1 cup lukewarm water. Sprinkle yeast on top. Let stand 10 minutes. Melt butter. Add molasses. Cool. Sift together flour, salt and spices. Add raisins and currents. Mix together yeast, butter and flour. Add water and knead. Keep at room temperature while dough rises. Press down dough. After dough rises a second time put in bread pans. Let rise in pans until double in size. Bake at 350 degrees for 55-60 minutes. Makes 4 large loaves. Bruce Kenny, St. Johnâ&#x20AC;&#x2122;s

2018 CHRISTMAS COOKBOOK

Potato Surprise 5 or 6 large potatoes 1 pkg onion soup mix 1 tin mushroom soup 3 tbsp. butter 1 pkg cheddar or mozzarella cheese shredded. Slice potatoes thinly and place in casserole dish. Mix soup onion soup mix and melted butter together and put over potatoes. Cover and bake until potatoes soft about 50 to 60 minutes. Add cheese and broil until lightly browned. Connie King , St. John's

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7707392

11 Majorâ&#x20AC;&#x2122;s Path (Corner of Torbay Rd.) 649 Topsail Road (Corner of Burgeo St.) 59

Highlights and Favourites from earlier cookbooks! Christmas Fruit Bread This is a delicious bread to serve for breakfast or brunch during the holiday season. It is especially good toasted. 3-1/2 cups boiling water 1/2 cup margarine 1/2 cup sugar 2 tsp. salt 2 tsp. cinnamon 2 cups mixed glazed fruit 1 cup golden raisins 9-10 cups all purpose flour 4-1/2 tsp. traditional yeast 1 tsp. sugar 1/2 cup lukewarm water Pour boiling water into a large bowl. Add margarine, sugar, cinnamon and salt. Stir to melt margarine. Let this mixture cool to lukewarm. Dissolve 1 tsp sugar in 1/2 cup lukewarm water. Sprinkle yeast over top. Let stand about 10 minutes. To lukewarm mixture, add mixed fruit and raisins. Add softened yeast. Stir. Beat in 4 cups of flour. Gradually add the remaining flour (1/2 cup at a time) until the dough is no longer sticky. Turn dough onto a floured surface and knead for 8-10 minutes. Shape into a smooth ball and place in a greased bowl. Cover with a tea towel and let rise for 1 1/2 to 2 hours. Punch down and shape into loaves and place in greased loaf pans. Cover and let rise again for about 1 hour. Bake at 350 degree F for 45 minutes. Makes 3 loaves. Rosemary Dillon, St. John's 60

2018 CHRISTMAS COOKBOOK

Apricot and Cranberry Buttermilk Scones First published in our 2012 Cookbook 3 cups flour 1/3-cup sugar 2 ½ tsp. baking powder ½ tsp. baking soda ¾ tsp. salt ¾ tsp. cold butter or margarine cut into cubes ½ cup chopped, dried apricots ½ cup cranberries 1 cup buttermilk + 1 tbsp. for brushing on top 1 cup sugar for dusting Preheat oven to 375 F. Line cookie sheet with parchment paper. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add butter and mix with fork until mixture resembles coarse meat. Using a fork stir in apricots and cranberries. Pour in buttermilk and mix until just combined. Do not overmix. Gather into a ball and knead lightly. Press into a circle ¾ inches thick on floured board and with a knife cut into 8 triangles. Don’t try to be prefect. Just cut dough circle in half and cut 4 triangles from each half. Bruch tops with buttermilk and dust with sugar. Bake for 20 minutes or until golden. Linda Woolridge, Mount Pearl

Damson Jam This is on old family recipe and a little amount of apple could be used to tone it down a bit. Great on toast. 4 cups damsons 6-1/2 cups sugar 2 cups water 1/2 tsp. salt Boil water and damsons for 35 minutes, stirring occasionally. Remove from heat. Stir in sugar and boil for another 5 minutes, stirring and skimming off froth. Pour into sterilized jars while hot. Pitts will rise to top of jars. Remove them before sealing. Margaret McHugh Marysvale

Overnight Apple French Toast 1 cup packed brown sugar 1/2 cup butter 2 tbsp. light corn syrup 2 large tart apples, peeled and sliced 1/4 inch thick 3 eggs 1 cup milk 1 tsp. vanilla 9 slices day old bread Preheat oven to 350 degrees F. In a small saucepan cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13 x 9 inch baking pan. Arrange apples on top. In a large mixing bowl, beat eggs, milk and vanilla. Dip bread slices into egg mixture for 1 minute; place over apples. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered 35-40 minutes. Contributed

2018 CHRISTMAS COOKBOOK

Roasted Harvest Vegetables

Dressing Balls

3 carrots 3 parsnips 1 lb mini red potatoes 1 lb brussel sprouts 2 onions, peeled and quartered 1/2 cup sundried tomato and oregano dressing Combine cubed carrots, parsnips, mini red potatoes and Brussel sprouts with 4 tbsps water in a microwavable container. Microwave 10 minutes. Pour into 9 x 13 baking dish, add peeled and quartered onions and stir in sundried tomato and oregano dressing. Bake uncovered at 425 degrees until tender. About 30 min. Connie king St. John's

1⁄4 cup butter 1⁄4 cup onion, finely chopped 1 or 2 cloves of garlic,finely choped 1⁄2 cup celery, finely chopped 3 cups bread crumb 1 tbsp savoury 1⁄4 teaspoon pepper 1 cube poultry seasoning mixed with 1/2 cup hot water Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil paper and lightly grease the foil for easy clean up. Heat butter or margarine in a large skillet. Add onion and celery and garlic and sauté gently until soft. Combine remaining ingredients with the celery and onion mixture, adding any variations you like. Shape mixture into 6 balls. Place stuffing balls on prepared baking sheet. Bake at 350 degrees Fahrenheit for about 20 minutes or until set. Yuvadee Feltham Glovertown

2018 CHRISTMAS COOKBOOK

The next seven recipes were collected from handwritten Newfoundland recipe books from 30 and 40 years ago. Fudge Sauce

Baked Southwestern Dip

3/4 cup sugar dash salt 1 6 oz. tin evaporated milk 2 tbsp butter 3 tbsp cocoa 3 tbsp water 1 tsp vanilla (optional)

8 oz cream cheese, softened 1/2 cup sour cream 1/4 cup hot salsa 1 1/2 cups shredded cheddar

Put sugar, cocoa, salt in saucepan; blend in water, stirring until cocoa dissolves. Add milk and butter; bring to a boil. Boil 3 or 4 minutes until sauce becomes a little thick.

Sauerkraut Salad 1/2 cup oil 1/2 cup vinegar (apple cider) 1 1/2 cups sugar (brown)

Beat cream cheese, sour cream and salsa until smooth. Stir in cheddar. Bake in a covered casserole for 40 minutes. Add some shredded cheese the last 10 minutes.

Pasta Salad 1 bag Rotini 1 English cucumber 2 tomatoes 1 Spanish onion Green pepper Dice all of the above.

Boil together 3 minutes and cool. Drain well 1 large bottle sauerkraut. Meanwhile chop up 1 onion and 1 cup chopped celery. Add 1/2 cup pimento (or chopped olives). Pour first mixture over second mixture and allow to sit (turning every so often) for about one day.

Sauce: 1/4 cup vinegar 2/3 cup sugar 1/3 cup ketchup 1 tsp salt 1/4 cup oil Mix together.

2018 CHRISTMAS COOKBOOK

Holiday Partridge Berry Salad 1 pkg strawberry flavoured gelatin 1 cup boiling water 1 lb partridge berries 2 medium apples, finely chopped 3/4 cup sugar Dissolve strawberry gelatin in boiling water. Chill until partially set (consistency of unbeaten egg whites). Combine partridge berries, chopped apple and sugar and fold into partially set gelatin. Pour into a one quart mold or six to eight individual molds. Chill until firm. Unmold on lettuce leaves and surround with fresh orange slices.

Country Dijon Salad Dressing Combine: 3/4 cup salad oil 1/4 cup each Dijon mustard and white wine vinegar 1 minced garlic clove 1 tbsp chopped onion 1/4 tsp sugar Put in blender until smooth. Makes 1 1/4 cups.

Sour Cream Salad Pineapple tidbits, strained Cucumber, cut in chunks (take out seeds) 3 containers sour cream.

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Mix all together.

2018 CHRISTMAS COOKBOOK

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