COMPLIMENTARY RECIPES
It's Christmas Cake Time.
We now have our supply of glazed fruits in stock and will not be re-ordering so buy early and don't be disappointed.

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ALMOND ROCA

Line a cookie sheet(that has sides) with tinfoil and grease lightly or spray with Pam.

Cover cookie sheet with regular soda crackers.

Melt 1 cup butter and 1 cup packed brown sugar together in a saucepan. Boil for 2 minutes,stirring often.

Pour mixture over crackers and spread with a spatula. Bake in 350F oven for 8 minutes.

Spread 1 cups milk chocolate chips over hot crackers.

When the chips are slightly melted, smooth around with spatula.

Top with 11 cups toasted slivered almonds.

Freeze for 1 hour and then break into pieces.

Apricot Balls

Chop 1 cups dried Turkish apricots

Combine above with 1 cup desiccated coconut and cup condensed milk

Shape into balls. Roll in fine sugar just before serving.

Audrey’s Caramel Treats

Preheat oven to 325F

Grease a large cookie sheet and line with 1 sleeve of unsalted soda crackers.

Bring to a boil:

1 cup brown sugar

1 cup butter

Reduce heat to Low and keep stirring for 5 minutes.

Remove from heat and pour over the crackers.

Bake in oven for 8-10 minutes.

Remove and sprinkle above with 1 cups mini pure chocolate chips. Return to oven for 3 minutes[or until chips have softened] and spread over the crackers.

Place in freezer until tray cools-break into pieces.

Store in fridge or freezer.

                                          Enjoy!


BAILEY'S IRISH CREAM TRUFFLES

Place 1 lb chocolate, chopped into small pieces, in a heat proof bowl.

 

Bring 2/3 cup heavy cream to boil in a small pot.

 

Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and chocolate together in the centre of the bowl.

 

Gradually incorporate the chocolate and cream from the edge of the bowl.

 

Stir in 1/3 cup Bailey's Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks (making truffles when ready to serve). Take enough mixture to make round balls, about 3/4” diameter. Roll truffles in palm to achieve uniform shape-or leave them as is and irregular shapes.

 

Store truffles in refrigerator for up to 2 weeks. Toss in icing sugar just before serving.

 

BONNIE'S FAVOURITE SHORTBREAD COOKIE-

  

  2 cups butter,salted, at room temperature    1 cup fruit sugar

  3 cups allpurpose flour[regular or gluten free mix#1]

  cup rice flour[I use sweet rice flour with the gluten free mix]

  Icing sugar for dusting[optional]

 

  1. Cut butter into chunks and place in a mixer. Beat until butter is light and fluffy, Add sugar gradually and continue to beat until creamy.
  2. Whisk the flours together and add to butter mixture.
  3. Incorporate by hand or on low speed until all flour is mixed in.
  4. Preheat oven to 300F.
  5. Separate dough into 3 balls.Roll out the balls to inch thickness.
  6. Prick the dough well and mark into triangle pieces.
  7. Bake for 22-25 minutes or until lightly browned around the edges.
  8. Recut the triangles when the cookies come out of the oven.
  9. Cool on racks and dust with icing sugar after cooled,if desired.

             From L.C.B.O.2012 Christmas issue

 

 

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Bird's Nest

Mix together:

cup butter

1/3 cup brown sugar

1  cup flour

1 tsp baking powder

Pinch of salt

1 egg yolk

1 tsp vanilla

Make into ball. Roll in egg white beaten with a fork

Roll in nuts (ground walnuts, pecans)-hazelnuts are best

Bake at 300F for about 5 minutes, When partially cooked put depression in centre and bake 10-15 minutes. Make depression again and fill with raspberry jam when still hot.

 

Butter Tart Squares

Heat oven to 325F and grease a glass 9”x 13 “ pan. If using a metal pan, you can cook at 350F.

Combine: 2 cups flour[regular or gluten free] and cup butter.

Cut in 1 cup softened butter until tiny bits.

Press into prepared pan and bake for 15 Minutes.

When cool, sprinkle with 1 cup raisins

 

Filling: Cream together and pour over the above base:

cup butter & 2 cups brown sugar

Add 3 eggs, one at a time and 1 tsp. vanilla, beating well after each.

Add 1 tsp baking powder[1 tsp. if G/F] and 1 Tbsp. Flour

 Bake at 325F for 25 -35 minutes until top is set.


 

 

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BUTTERSCOTCH PECAN BARS

In a saucepan,heat:

                           1 cup brown sugar

                           cup butter,

Over medium heat, stirring constantly, just until melted.

Remove from heat and cool slightly.

Beat in 1 egg and 1 tsp. vanilla.

Stir in cup all-purpose flour[regular or gluten free]

            tsp. baking soda

            tsp. salt

Blend above and add 1 cup coarsely chopped pecans

Spread in a greased 8” square cake pan.

Bake at 350F[325F if glass] for 15-18 minutes or until golden brown and set.

Let cool in pan on rack for 15 minutes before cutting.

Makes 20 bars.

                                                           From:50 Muffins &Cookies           

CANDY CANE COOKIES

Heat oven to 375F.

Mix together :

1 cup butter[or cup each butter & shortening]

1 cup sifted icing sugar

1 egg

1 tsp. vanilla

In another bowl: mix together and stir into the above:

2 cups all-purpose flour

1 tsp. salt

Divide the dough in half…to one half add Red food colouring.

Roll a 4” strip [about 1 tsp. dough] from each colour.

For smooth, even strips, roll back and forth on lightly floured board.

Place strips side by side, press lightly together and twist like rope

Complete each strip one at a time.

Place on ungreased baking sheet or lined with parchment paper.

Curve top down to form handle of cane.

Bake about 9 minutes, until lightly browned. While still warm, remove from baking sheet with spatula and sprinkle with a mixture of crushed candy cane and white sugar[or use red sugar sprinkles]

NOTE: Use gluten free flour to make these gluten free cookies

CARAMEL SHORTBREAD BARS

Dissolve 2 tsp. coffee granules in 1 tsp. hot water.

Beat together until fluffy:

         1 cups butter

         cup white sugar

         Coffee mixture

In a small bowl, stir together:

         3 cups all-purpose flour

         1 cups chopped toffee bits

Add flour mixture, cup at a time to the butter mixture.

Press into a 15”x10” jelly loaf pan.

Bake at 350F for 20 minutes or until light gold.

Cut into squares while still warm.

 

MARY’S SHORTBREAD

Mix together:

      2 cups all-purpose flour

      1 lb.[2 cups] soft butter

      1 cup icing sugar

Knead together with small amount of flour.

Form into balls and put on parchment lined paper

Bake at 400F for about 15 minutes.

Cool and store in Tupperware containers.

 

 

 

CHATELAINE FRUITCAKE SQUARES

Preheat oven to 325F and grease a 9” x 13” glass pan.

Blend together: 1 cups all-purpose flour

                           1/2cup icing sugar

Add 2/3 cup cold unsalted butter and cut in until coarse crumbs

Press into the pan and bake for 20-25 minutes or until edges are lightly golden.

Remove from oven.

STEP 1:

Mix together & set aside: 1 cup each coarsely chopped maraschino cherries, chopped pecans, walnuts or almonds.

    Mix together in separate bowl:

    cup raisins

     3 Tbsp. rum or water

     1 Tbsp. orange peel

Cover and microwave on HIGH for 1 minute. Cool for 5 minutes.

STEP 2:In a large bowl whisk 2 eggs and then whisk in

          cup brown sugar

           2 Tbsp. all-purpose flour

           cup corn syrup

           2 tsp. vanilla

STEP 3: Stir the raisin mixture into the above mixture, including any liquid as well and then stir in the cherries and nuts.

STEP 4: Pour the above over the prepared crust, spreading evenly.

Bake at 350F until filling is set and edges of crust are deep golden, about 25-30 minutes.

Cool pan on rack.Cut into 2 inch squares. Will keep well in airtight container in fridge for 1 week or in freezer for 1 month.

CHOCOLATE CHUNK SHORTBREAD

 

Cream together until very light:2 cups butter

                1 cup fruit sugar

In a separate bowl, stir together:3 cups all purpose flour

cup Rice flour

Beat into butter and sugar mixture.

Stir in 1 cup semi-sweet chocolate chunks

1 cup toasted pecan pieces

Mound cookies on parchment paper.

Bake at 350 degrees F. for 15-20 min. or until lightly brown.

Cool on wire rack and lightly dust with Icing Sugar.

 

For Gluten Free Cookies, substitute all purpose flour with the G/F Multi Blend Flour Mix and 1/2 cup sweet rice flour for the cup Rice Flour

 

 

GLUTEN FREE PEANUT BUTTER COOKIES

 

 

Mix together: 1 cup peanut butter

                         cup white sugar

                         1 egg

 

Drop onto parchment paper on cookie sheet and bake at 350 degrees for 15 minutes.

 

THE EASIEST COOKIES YOU’LL EVER MAKE!

 

SHARON’S WHIPPED SHORTBREAD

Easy but oh so delicious and just in time for

the busy holiday season.

 

 

Whip together for 15 minutes:

 

                             1 lb. butter

                             cup corn starch

                             1 cup icing sugar

 

Add 3 cups all purpose flour slowly while beating. Put on parchment paper on a cookie sheet about 2” apart, flatten with fork dipped in cold water. Bake at 350o F for 15 minutes (oven rack should be near top of oven).

 

 

                                                Enjoy!!!!

White Chocolate Macadamia Nut Cookies

In a large bowl, beat together until well blended:

1 cup softened butter

1 cup dark brown sugar, packed

cup light brown sugar, packed

cup white sugar

Beat in until fluffy:

2 large eggs and 2 tsp vanilla

Beat in until smooth:

2 cups all purpose flour

1 tsp baking soda

Stir in:

! 1/3 cups sweetened shredded coconut

cups chopped Macadamia nuts

2 cups white chocolate chunks

Cover and refrigerate until firmer, about 2 hours.

Put balls of dough on parchment paper lined cookie sheet

Bake in preheated oven at 350F until lightly golden about 16-18 minutes.

Betsy Roberts from the Toronto Star

White Chocolate Chip and Cherry Cookies

In a bowl, cream together:

cup shortening

cup packed brown sugar

cup white sugar

Beat in:

1 egg

1 tsp vanilla

Stir together and gradually mix into above:

1 cup all purpose flour

tsp baking powder

tsp salt

Stir in:

1 cup white chocolate chips

cup dried tart cherries

cup chopped blanched almonds (optional)

The combination of the last 3 items is what really gives these cookies their unique taste.

Drop by teaspoonfuls on to greased or parchment lined cookie sheets. Bake at 375F for 10-12 minutes or until golden.

Yield: 3 dozen

From the “Weekend Chef” Mary McGeath in the Toronto Star


Toffee Squares

In a mixing bowl cream:

1 cup soft butter

1 cup packed brown sugar

2 cups all purpose flour

tsp salt

Add and mix:

1 egg yolk

1 tsp vanilla

Spread into a greased 9”x13” pan. Bake at 350F for 20-25 minutes or until golden. Melt 8 oz semi sweet chocolate and spread over hot bars. Immediately sprinkle over top cup chopped nuts.

Cool, cut into squares and enjoy.

From Dec. “Country Woman”

ROCKY ROAD BARS

Combine and press into a 9”x13” pan.

1 cups Graham wafer crumbs

1 cup soft butter

Sprinkle over crumbs:

1 cups shredded sweet coconut

Add: 1 cups chopped nuts[pecans, walnuts or nuts of your choice]

1 cups white mini-marshmallows

Drizzle 1 can  Sweetened Condensed Milk over the top.

Bake at 350F[325F for glass] for 25-30 Minutes or until golden brown.

Remove from oven and drizzle with 3 squares of melted Semi Sweet chocolate chunks.

NANAIMO BARS

Grease a 9 inch square pan.

In a saucepan, combine and cook over medium heat, stirring constantly, until smooth and slightly thickened:

     cup butter

     cup white sugar

     5 Tbsp. Cocoa

     1 egg

     1 tsp. vanilla

Stir in:

     1 2/3 cups graham wafer crumbs

     1 cup fine dessicated coconut

     cup chopped walnuts

Press into prepared pan.

Cream cup butter

Beat in gradually:

     2 cups sifted icing sugar

     1 egg

Spread over the crumb mixture and chill about 15 minutes.

Over hot water, or in microwave at 40% power:

     4 squares semi sweet chocolate

     1 Tbsp. Butter

Spread on top and chill.

When set, cut into squares.

NOTE: I watch this carefully while setting and as soon as the chocolate begins to set, I gently score through the chocolate with a sharp knife so it will not break when we cut the squares after they have set.

GINGERBREAD COOKIES

Blend in a large mixing bowl: 3 1/2 cups all purpose[regular or gluten free] flour

1 tsp. each Baking powder[1 tsp.G/F] and Baking Soda

1 cup packed brown sugar

2 tsp. ground ginger

1 tsp. each ground cloves, cinnamon, allspice

Add: cup softened butter

        cup molasses

        1 slightly beaten egg

Mix until completely blended.

Dough will be stiff so you may need to use your hands.

Cover and refrigerate for 1 hour.

Preheat oven to 350 F

Roll dough to inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet [I use Parchment Paper] about 2 inches apart.

Bake at 350 F for 10-12 minutes. Shorter time will result in a softer cookie; for crisp cookies, bake longer but take care not to burn.

 


 

 

 

 

GRAND MARNIER PECAN POUND CAKE

Preheat oven to 300F. Grease and flour a 10-11 inch tube pan[a bundt pan is not large enough for all the batter.

In a large mixing bowl, cream together until light & fluffy:

1 lb. butter         6 egg yolks

2 cups white sugar

Beat in

cup Grand Marnier

1 tsp. pure orange extract

3 Tbsp. grated orange peel

Dissolve 1 tsp. baking soda in 1 Tbsp. warm water & add to the above mixture.

Toss together:

3 cups all purpose flour

1 pound golden raisins

1 pound chopped pecans

1 tsp. salt

Fold the flour mixture into the butter/sugar mixture.

Whip 6 egg whites with a pinch of cream of tartar until stuff; then fold in.

Pour mixture into prepared pan and bake for about 1 hours or until toothpick inserted in the middle comes out clean.

Turn out while still warm onto a wire rack.

Drizzle with 3 Tbsp. Grand Marnier. Cool. Wrap tightly and let mellow for 1 week at least.

This will keep for at least one month.  FROM:Homemaker’s Magazine.

 


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