LIST OF RECIPES PER 2003 CONTEST
-------------------------------
7 BEST CHRISTMAS BAZAAR SELLER
11 BOSTON BROWN BREAD IN A CAN
16 BUTTERMILK CAKE WITH CHERRY FROSTING
22 CHOCOLATE MANDARIN CHEESECAKE
25 CHRISTMAS MORNING WIFE SAVER
27 CHRISTMAS PEPPERMINT MUD PIE
32 CRANBERRY PISTACHIO WHITE CHOCOLATE FUDGE
36 DECADENT FRUIT COCKTAIL CAKE
37 DOUBLE CHOCOLATE-POTATO DROP COOKIES
38 DUTCH BOTERKOEK ( BUTTERCAKE)
39 EATMORE BARS
46 FUDGE CAKE WITH WHITE CARAMEL FROSTING
48 GRANDMA LALONDE'S CHRISTMAS SQUARE
51 HAYSTACKS
69 MEATLOAF WITH IRISH MASHED POTATOES
71 MEXICAN TWIST TO MACCARONI & CHEESE
75 MY FAVOURITE MARITIME CLAM CHOWDER
77 OATMEAL RAISIN SPICE COOKIES IN A JAR
80 ORANGE OR RUM FLAVOURED BALLS
82 PARCHED CORN
83 PAROGIES
87 PISTACHIO REFRIGERATOR CAKE
88 POPCORN BALL
92 PUMPKIN GINGERBREAD WITH CARAMEL SAUCE
93 PUMPKIN ROLL
94 PUNCH
95 QUICK AND EASY FUDGE 'IN FIVE
102 SLIM NOG
103 SO GOOD WINGS
105 SOY SMOOTHIE FOR MEMORY BOOST
106 SPICY MAPLE SYRUP DRESSING
108 SUCRE D'ORGE (HARD RED LOLLYPOP)
109 SUGAR CONES
110 SWEET POTATOES
114 YULETIDE SLICES
119 ZUCCHINI BREAD
Agnes Menard
2 cups of sugar
1/2 cup of water
1/4 teaspoon of cream of tartre
Vegetal red color
·
Melt the sugar in the water over medium heat (don't let it boil yet).
Add the cream of tartre, stir. Add the color, stir.
·
Bring to a boil without stirring, until it reaches 320° F on the candy
thermometer. Don't go over 320° F., because it will burn. I put the pot in cold water as soon as it reaches 320. When it
start to go down, I pour the mixture in the mold for hard candy using a ladle. Don't use molds for chocolate they will melt.
Colleen
Murakami
Serves 8
Bake 350 1 hour
16 slices white bread crusts removed
1/2 lb ham thinly sliced
1 cup grated old cheddar cheese
6 eggs
1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard powder
1/4 cup onion minced
1/4 cup green pepper minced
2 tsp Worcestershire sauce
3 cups homo milk
Dash Tabasco sauce optional
1/2 cup butter
1 cup corn flakes
§
Grease a 9 x 13 glass
baking dish. Place 8 slices bread and extra pieces to cover entire bottom of
dish. Cover with ham. Add layer of cheese and cover with remaining bread slices
to make like a sandwich.
§
In bowl, beat eggs, salt
and pepper. To egg mixture add dry mustard, onion, green pepper, Worcestershire
sauce, milk and Tabasco. Pour over sandwich, cover and let stand in
refrigerator overnight. In morning melt butter and pour over top. Cover with
the cereal.
§
Bake in 350° F. oven for one hour. Let stand 10 minutes to set.
§
Serve with fresh fruit and
muffins.
Colleen Murakami
3/4 cup flour
2/3 cup oatmeal
1/2 cup cornstarch
1/2 cup icing sugar
3/4 cup butter
§
Combine flour, oats,
cornstarch and icing sugar in large blown. Blend in butter work with hands
until soft and smooth. Refrigerate for 30 min till easy to handle. Roll into
1" balls and flatten with fork bake 300° F. 15-20 min
Colleen Murakami
2 cups Softened Butter
1 cup Icing Sugar
3 1/2 cups Flour
1/2 cup Cornstarch
6 squares Bittersweet
chocolate coarsely chopped
1 cup Pecans coarsely
chopped
Icing Sugar
§
Beat Butter and sugar
until light and fluffy.
§
Stir in flour and
cornstarch then chocolate and pecans.
§
Roll into 1" balls
and place on ungreased cookie sheet.
§
Bake for 20 minutes a 350° F. or until lightly browned. Cool
§
Dust lightly with icing
sugar.
Colleen Murakami
4 squares Semi Sweet
Chocolate
2 Tbsp butter
2 tbsp milk
1/2 cup icing sugar
3 cups flavoured miniature
marshmallows
1 small Flake Coconut
§
Microwave chocolate b
utter and milk in large bowl on Medium for 2 minutes.
§
Stir in sugar until mixed
fold in Marshmallows.
§
Sprinkle some coconut on
waxed paper spoon 1/4 mixture on top form a log. Repeat 3 more times Chill until firm about 3 hours. To serve cut
into 1/4" slices.
Colleen Murakami
about 36 pieces
6 squares semi sweet chocolate
1/4 cup butter
1/2 cup peanut butter
1 pkg mini marshmallows
1 pkg (100gm)
peanuts
·
In a large saucepan melt chocolate and butter over low hear. Stir in
Peanut butter till smooth.
·
Remove from heat fold in marshmallows and peanuts spread in wax paper
lined 9" square pan.
Colleen Murakami
2 squares semi sweet chocolate
1/4 cup corn syrup
1/4 cup icing sugar
1/3 cup Rum or Orange Juice
** Finely chopped toasted pecans
Icing sugar
·
Microwave chocolate on medium for 2 minute stir until melted.
·
Add corn syrup icing sugar dark rum or orange juice and finely chopped
pecans. Mix well chill until firm
enough to handle.
·
Shape into 1" balls roll in chopped pecans or icing sugar. Store in
refrigerator for at least 3 days to mellow.
Colleen Murakami
1/4 cup soft butter
1- 4 oz crème cheese
softened
1 tsp vanilla
2 cups icing sugar
21/2 cups flaked coconut
§
In a large bowl cream
together the butter and dream cheese. Beat in the vanilla and icing sugar then
mix in the coconut. Roll mixture into 1" balls
§
** Use good quality cream
cheese not whipped or light.
Colleen Murakami
Yield about 1 lb
3 boxes Bakers White
Chocolate
Candy Canes or peppermint
candies
§
Microwave 3 pkg (18 ) squares
chopped Baker's White Chocolate on medium heat for 3 4 minutes stirring once
half way through and then stirring until completely smooth at the end.
§
Pour onto wax paper lined
baking sheet and sprinkle with 1 cup chopped candy canes or peppermint candies.
Refrigerate 1 hour or until firm. Break into pieces and store in the
refrigerator.
Colleen Murakami
4 sq Baker's unsweetened
chocolate chopped
3/4 cup Butter
2 cups Icing Sugar (confectioners
sugar)
3 Eggs
1 tsp Vanilla
1 cup Flour
§
Microwave chocolate and
butter in large bowl on medium for 2 minutes. Stir
until smooth.
§
Stir in sugar and eggs,
and vanilla. Mix until well blended. Stir in flour and mix well.
§
Spread into greased 13 x 9
pan and bake at 350F for 30-35 minutes or until tooth pick inserted into center
comes our with fudgey crumbs on it. DO NOT OVERBAKE.
§
Cool on wire rack cut into
shapes like stars, or bells and dust with confectioners sugar.
Colleen Murakami
Prep time 15 min
Ready in 1.0 hours
Yield 9 dozen
3/4 cup Butter softened
1- 8 oz Cream Cheese
1 Egg
1 tsp Salt
1/2 tsp Hot Pepper Flakes
or Chili flakes
4 cups Grated Cracker
Barrel Old Cheddar cheese
1 cup finely ground pecans
( bread crumb consistency)
§
Beat butter and cream
cheese in large bowl with electric mixer. Add egg, salt and hot pepper flakes
beat until well combined. Stir in grated cheese.
§
Combine flour and ground
pecans. Stir into cream cheese mixture 1/3 at a time with a wooden spoon. You
might have to use your hands to finish blending flour.
§
Divide dough in half,
shape each into a log about 2 inches in diameter and wrap in plastic wrap and
chill overnight.
§
Cut logs into 1/8 inch slices
and place on parchment lined baking sheet.
§
Bake at 350F for 15 minute
or until cookies are light brown around edges. Remove from baking sheets and
cool completely on wire racks.
Colleen Murakami
2 cups butter softened
1 cup icing sugar
(confectioners)
31/2 cups flour
1/2 cup cornstarch
6 sq Bakers Bittersweet
chocolate coarsely chopped
1 cup pecans coarsely chopped
§
Beat butter and sugar until
light and fluffy. Stir in flour and cornstarch. Add
chocolate and pecans.
§
Roll dough into 1"
balls and place on ungreased baking sheets. Flatten slightly with palm of hand.
§
Bake at 350F for 20
minutes or until lightly browned. Remove from baking sheets and cool on wire
rack. Dust lightly with icing (confectioners) sugar sprinkled through a sieve
if desired.
Colleen Murakami
Makes 2 dozens
Bake 350 10-14 minutes
2 cups softened butter
1 cup fine sugar (use
blender or food processor to make fine)
4 cups flour
§
Mix 2 cups softened butter
with 1 cup sugar then stir in 4 cups flour. Roll shape or cut cookies dough and
place on an ungreased parchment or foil lined cookie sheet. Bake 350 10- 14
minutes or until done. Cool 5 minutes then move to wire rack.
VARIATIONS:
·
Mix 2 cups butter with 1/3
cup peanut butter and 1 cup brown sugar stir in 4 cups flour. Add chopped nuts if desired
·
***For different shape make
this into a pie and cut into wedges cut into 16 pieces bake 10-14 minutes cook
then move to wire rack. Drizzle chocolate over cookies .
·
Mix 2 cups butter with 1
cup fine sugar add 4 cups flour stir in 3 melted semi sweet chocolate. Add 3
squares chocolate broken into pieces and handful of pecans. Drop by teaspoonful
onto parchment lined or foil lined cookie sheets
·
Mix 2 cups soft butter
with 1 cup fine sugar stir in 4 cups flour. Shape cookies into 1" balls
and put on ungreased or parchment lined cookie sheets Indent with thumb and
fill with favourite jam or jelly.
·
Mix 2 cups soft butter
with 1 cup fine sugar and 4 cups flour. Stir in a few handfuls of ground
almonds. Shape into 2" crescents. Place on lined cookies sheet and bake
350
·
Mix 2 cups soft butter
with 1 cup brown sugar stir in 4 cups flour. Add a
few handfuls of chopped pecans.
·
Drop cookie dough onto
ungreased parchment or foil lined cookie sheet Top each cookie with Pecan and
bake at 350
Colleen Murakami
2 cups Minature
marshmallows
2 cups Honey Graham Wafer
Crumbs
1/2 cup Red maraschino
cherries chopped
1/2 cup Green maraschino
cherries chopped
1 can sweetened Condensed
Milk
1/2 cup Pecans chopped
§
Mix all of the ingredients
well. Roll into small balls and then in coconut. Chill.
Store in air tight container in a cool place
§
Tip: to cut cherries use
clean scissors
Colleen Murakami
1 cup butter softened
1 cup powdered (Icing)
sugar
1 tsp Vanilla
1/2 cup maraschino
cherries chopped and drained
3/4 cup coconut
2 cups uncooked rolled
oats
Nuts ground fine to roll
balls in
§
Beat sugar, butter,
vanilla, cherries and coconut. Mix in rolled oats. Refrigerate for 3 hours.
Shape the mixture into 1" balls, then roll the balls in the chopped nuts. Store in air tight container
Colleen Murakami
1 9 oz box Vanilla wafer cookies
2 1/4 cups confectioner's (icing) sugar
1/4 cup unsweetened cocoa powder
1/3 cup orange juice concentrate
1/4 cup light corn syrup
1 1/2 cups pecan pieces
§
In a food processor,
combine the vanilla wafer, 2 cups of the confectioner's (icing) sugar, cocoa
powder, orange juice concentrate, and corn syrup. Process until the cookies are
ground into crumbs and mixture is evenly blended. Add the pecan pieces and
pulse process until the nuts are finely chopped.
§
Transfer the mixture to a
bowl and form into 1: balls. Roll balls in 1/4 cup confectioner's (icing) sugar
to coat.
§
Store in an air tight
container in a cool place.
Pauline From Alabama
3 cups cooked, mashed
sweet potatoes (about 2 cans)
1/2 cup brown sugar
1/2 tsp. salt
2 eggs beaten
1/3 stick margarine
1/2 cup milk
1 tsp. vanilla
§
Mix together and pour in
casserole (can be made a day ahead of time and stored in refrigerator).
Topping:
1/4 stick margarine
1 cup brown sugar
1/3 cup flour
3/4 cup nuts
1/2 cup cocunut
§
Spread on top of potato
mixture. Bake about 30 minutes at 350°
F.
Danielle
1/2 lb butter
2 cups of brown sugar
1/3 cup corn syrup
1 Eagle Brand
1 cup of mini marshmallows
1 box of mini ice cream
cones
§
Melt the butter in the
microwave for 2 minutes
§
Add to the butter, the
brown sugar, corn syrup and the can of Eagle Brand
§
Cook 10 minutes in the
microwave but every 2 minutes stir the mixing.
When you get at 9 minutes of cooking & stirring, add the
marshmallows and strir until all melted.
Cook for the last minute.
§
Put the mixture in the
cones & refrigerate.
·
The only problem with this recipe is you have to
find something to hold the cones up when you refrigerate them. This may sounds funny but I took a shoe box & made holes in the
cover of the box. This recipe is good
for about 60 cones. You'll see that you
can't stop at eating only 1.
Pauline From Alabama
1 cup of vegetable oil
3 cups of sugar
3 eggs well beaten
2 cups of canned pumpkin
1 tsp. vanilla
3 cups of flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. each of cinnamon,
allspice, ground cloves, nutmeg
1 cup of chopped
·
Mix together: oil, sugar,
egg, pumpkin and vanila.
·
Slowly add until
thoroughly mixed: flour, baking soda, salt, baking powder and the spices.
·
Add walnuts (or...Now that
I live in the South and have pecan trees in the yard I use pecans)
·
Pour into 3 well-greased
and floured 1 lb. coffee cans (ea. half full)
·
Bake in 350' oven for
approx. 45 minutes.
·
Cool slightly on rack
(about 25 30 minutes) using potholders (one on top, one on the bottom), hold
coffee can in hand & turn upside down, shake lightly to loosen. return to rack and allow to cool completely
before removing from cans.
·
Everyone likes this
pumpkin bread and it's very easy to make.
I often make close to 20 pumpkin breads during the Christmas
season. My husband and granddaughter
deliver them to our neighbors and friends the day before Christmas.
Colleen Murakami
2 cups semisweet chocolate
chips
2 cups butterscotch chips
1 12 oz can cocktail
peanuts
5 ounces chow mien noodles
§
Melt chocolate and
butterscotch chips in a saucepan on low hear. Stir in nuts and noodles. Drop by
teaspoonfuls onto waxed paper lined cookie sheet. Cool.
Store covered in the refrigerator.
Colleen Murakami
2 cups non fat dry milk
1 cup sugar
1/2 cup cocoa
1/2 cup non-dairy creamer
Dash of salt
Mini marshmallows **opt
§
Combine ingredients and
mix well. Store in an airtight container. Makes 4
cups mix.
To make
the cocoa:
§
Add 3-4 tablespoons of mix
to your favorite mug and fill with boiling water. Stir to
blend. Add some marshmallows or cream.
** you may add marshmallows
to the container. They do dry out but soften when the boiling water is added
Colleen Murakami
1/2 cup milk
2 cups white sugar
1/2 cup butter
3 Tbsp cocoa
1/2 cup peanut butter
3 cups rolled oats
1 cup chopped nuts
1/2 tsp vanilla
1/2 tsp salt
§
Mix sugar, butter, cocoa
and milk in a large saucepan. Boil for about 5 minutes, stirring constantly.
Remove from heat and add peanut butter. Stir until blended. Add rolled oats,
nuts, vanilla and salt. Put into 8 x 8 pan and chill. Cut into
squares.
Colleen Murakami
About 60 cookies
3 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 cup chopped pecans
1 cup chopped dates
1 cup butter softened
1 1/2 cups maple syrup
3 eggs
§
Preheat the oven to 350F
§
Stir together the flour,
baking powder and baking soda. Add nuts and dates and mix well. Cream the
butter and gradually add maple syrup and eggs. Gradually add the flour mixture
until well incorporated . Drop by teaspoons on a cookie sheet and bake 10
minutes
§
** found this recipe hand
written by my French Grandmother Mary Lalonde born 1861
Dorothy Morris (Whitby ON)
2 cups all purpose flour
21/2 tsps. Baking Powder
1/4 tsp baking soda
1/2 tsp salt
2 tbsp sugar
1/4 cup Butter or
Margarine
3/4 cups Sour Milk **
1/4 to1/2 cups currants
(optional) or can use raisins.
·
Mix dry ingredients together
·
Cut in butter
or margarine
·
Add egg and sour milk in
quickly
·
Pat into 2 rounds of
dough and cut each round into 6
-"pie shape cuts"
·
Bake 425 deg F. 10-15
mins. On lightly buttered baking sheet.
** re Sour Milk. If you do not have any on hand, just at 1
tbsp. of white vinegar to whole or 2 % milk.
Works just the same.!
NOTE: This recipe is also versatile, in that with
a few slight changes, you can make:
Quick Cinnamon Rolls as follows:
·
Pat into just "one Round
of Dough".
·
Then, Roll out dough on
lightly floured counter top, to about1/2" thick, rolling into a "long
rectangular shape and about 8 10 Inches deep.
·
Spread over whole top,
butter or margarine, sprinkle with brown sugar and plenty of cinnamon, raisins.
·
Starting at the long edge,
roll , like "jelly roll", as tight and firm as possible, tuck in
ends.
·
Have ready buttered pie
tins (can use recyled foil pie tins)
·
Next. Cut slices about
11/2 inches and place in butter tins.
·
Bake same times as the
above scones.
·
Shortly after removing
from oven, Drizzle with white/vanilla
icing .
Real yummy!! Ideal for Christmas or New Year's
"Brunch".
Dorothy Morris (Whitby On)
1 cup Golden Flavour Crisco
Shortenting (or Shortening of your choice)
3/4 cup Lightly packed
brown sugar
1/2 cup granulated white
sugar
1 Egg
2 tbsp Milk
11/2 tsp Vanilla
1 3/4 cups Wheat and Oat
Flour
1 tsp Baking Soda
1/2 tsp salt
6 squares Baker's White
Chocloate, coursley chopped
11/2 cups crips rice cereal.
§
Cream shortening , sugar,
egg, milk and vanilla in large bowl, on medium speed of electric mixer,until
light and creamy.
§
Combine flour, baking soda
and salt. Add to creamed mixture,
beating at low spead until blended.
§
Stir in chocolate and
cereal. Mix
well.
§
Drop dough by heaping
spoonfuls onto ungreased baking sheet, leaving room for spreading.
§
Bake 375 Deg. F. for 8-10
mins. or until light golden colour. A wonderful, delicious and colourful cookie
for the festive season.
Dorothy Morris
1 (one) package JELLO
chocolate cooked pudding and pie filling
1/3 cup milk
3 tablespoons of butter
21/2 cups sifted icing
(confectioner's) sugar
1/3 cup chopped nuts
(walnuts or pecans)
§
Line a small loaf pan with
waxed paper or grease with butter. In a medium microwavable bowl, gradually blend milk into pudding mix,
until smooth. Add
butter,
§
Cook uncovered on high
power for l minute,.stir well.
§
Quickly blend in icing
sugar, in 3 parts.. Stir in nuts. Pour into pan and chill 45 mins. to 1 hour.
§
When chilled, cut into
squares or sizes of your choice.
Colleen Murakami
1 pkg instant chocolate
pudding
1 chocolate cake mix
1 cup sour cream
1/2 cup oil
1/2 cup water
4 eggs
1 pkg chocolate chips
§
Mix pudding with cake mix.
Add oil water eggs and sour cream mix well. Add
chocolate chips if desired.
§
Pour into a Bundt Pan or a
spring form pan that has been sprayed with pam. Bake at 325 for 1 hour check to
see if cooked in the middle. If not cook a little longer
Colleen Murakami
Crust:
1 cup flour
1/4 cup sugar
1/2 cup butter
1 egg yolk
1 Tbsp lemon peel
§
Mix all ingredients
together with hands. Press 1/3 into bottom of 9" sprngform pan.
§
Bake 8 minutes at 400 F
press remaining up the sides of pan
Filling:
2-8 oz pkg Cream Cheese
3 med eggs
1/2 cup sour cream
2/3 cup sugar
2 Tbsp lemon juice
§
Mix together all
ingredients and beat until smooth.
§
Pour into crust and bake
in 350 F oven for 35-40 minutes.
Topping:
1 cup sour cream
4 Tbsp sugar
2 Tbsp lemon juice
§
Mix together all ingredients
and spread over baked cheesecake. Return to oven for 5 minutes.
§
Cool on rack and
refrigerate.
§
Top with seasonal fruit if
desired.
Colleen Murakami
2 1/2 cups Ritz crackers
crushed
1 cup butter or marg
2 small pkg instant
pistachio pudding mix
1 qt vanilla ice cream
2 cup milk
Cool whip or dream whip
§
Crush crackers, melt
butter and mix with crackers. Press in
bottom of sheet cake pan at least 12 x 8.
§
Mix pudding and milk
together then add ice cream with electric mixer until well mixed. Pour over
crackers. Spread cool whip over top. Refrigerate. Makes 12-15 servings
Dorothy Morris
FILLING :
Mashed Potoates ( about
4-5 medium size)
About one and half cups of
Shredded Cheese ( your choice, medium or mild)
·
Mash the potatoes together with cheese, until smooth.
Add salt and pepper to taste.
·
Set aside and allow to
cool, while preparing pastry.
PASTRY :
3 cups of All Purpose
White Flour
Dash of Baking powder
(that's just a little pinch or sprinkle!)
1 egg, slightly beaten.
·
Place in large mixing
bowl; mix egg and one quarter cup hot water and mix in "centre" of
flour mixture, then add one to two cups HOT water, blending to make a SOFT
DOUGH.
·
Place on floured
board/counter and knead LIGHTLY.
·
Form into large round and
cut in half.
·
Cover one half with tea
towel (leave in bowl).
·
Roll out the other half of
dough, about one quarter inch thick.
·
Cut with a 2 inch diameter
"cutter" (can use a plain, large, round cookie cutter)
·
Place the cut out
"rounds" on a clean tea towel.
When all cut out, take one at a time, in left hand, fold in half and
stuff/fill with the above filling, pinching "closed", making into a
half moon shape.
·
Drop into large pot of
boiling salted water. Stir gently so
they don't stick. Put in about ten at a
time. Boil 2-3 minutes, til they float at top.
·
Using "strainer type
ladle", lift each one out and place in buttered (margarine may be used) bowl. Rotate gently so parogies
are lightly covered with butter.
·
These may be eaten
immediately with sour cream, applesauce or sauce of your choice. OR you can
store in containers and freeze for future use. Now... start on other
"half" of round dough that was covered with tea towel. This batch
should make about 40 parogies. Many people like these parogies "pan fried
in butter" until crispy and the served with your favour sauce or sour
cream.
Jeannette Mardes
2 pkgs. lemon jello
1 can crushed pineapple
1 cup gingerale
1 can jellied cranberry sauce
§
Drain crushed
pineapple-you should have 1 cup juice. (If not, add water to make 1 cup)
§
Bring juice to boil, add jello
and stir till dissolved. Cool.
§
Slowly add the 1 cup of
gingerale. Refrigerate until thick
(like egg whites).
§
Meanwhile, in bowl beat
cranberry sauce with fork till well blended.
Add pineapple,beat again ;add
the thickened jello. Mix well. Pour into 8" or
9" square pan and refrigerate till set.
Frosting:
1 envelope Dream Whip-1/2
cup cold milk-1/4 tsp vanilla
4 oz cream cheese softened
§
Prepare Dream whip with
the milk and vanilla as directed on the package. (I put the bowl, beaters and
milk in the freezer for a few minutes to get really cold) Beat the dream whip till stiff peaks
form. Add softened cream cheese and
beat well. Frost cranberry salad with
the Dream Whip.
§
Chop about1/2 cup pecans
or other nuts very find. Add about 1/4
tsp melted butter and bake till slightly brown. (Watch them as they brown
quickly) Sprinkle over the Dream
Whip. Cut into squares and serve. This
is great with a turkey dinner or turkey sandwich. Also, can be used as a dessert.
Colleen Murakami
1 1/2 cups crushed crisp
oatmeal cookies (12-14)
1/4 cup butter or marg
1/4 cup rum
1 Tbsp Instant Coffee
crystals
3 8oz Packages Cream
Cheese softened
1 cup Sugar
4 sq semisweet chocolate,
melted and cooled
2 Tbsp flour
1 tsp Vanilla
3 Eggs
**Optional
Whipped cream
Chocolate curls
Fresh or frozen
raspberries thawed
Fresh mint leaves
§
In a mixing bowl toss
together crushed cookies and butter till combined. Press onto bottom and 1 1/2 inches
up the sides of a 9 " Springform pan.
§
Stir together rum and
coffee crystals. In a large mixer bowl beat cream cheese, sugar, chocolate,
flour and vanilla just till combined. Add eggs all at once. Beat on low speed
20 seconds or just till combined. Do not overbeat. Stir in rum mixture. Pour
mixture into crumb crust.
§
Bake in a 350F oven for
50-60 minutes to till center appears set cool for 10 minutes. With a knife or
small metal spatula loosen sides of cheesecake from pan remove side of pan. Let
cheesecake cool about 2 hours. Cover and cool til serving time.
§
Or freeze, uncovered,
about 1 hour or till firm. Remove bottom of pan. Transfer cheesecake to a large
freezer bag or container. Seal, Thaw for 24 hours in the
fridge.
§
At serving time garnish
with whipped cream, chocolate curls, raspberries and mint leaves if desired.
Elizabeth Place Beaton
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tps. baking soda
1 tps. cinnamon
3/4 cup flour
§
Grease cookie sheet
(cookie sheet must have sides, or use a jelly roll pan) and line with wax
paper. Grease wax paper. Mix all of the above well and spread on
cookie sheet. Bake 15
minutes at 350° F.
§
Remove from the oven and
sprinkle with 10X sugar (powered sugar).
NO NEED TO COOL !! Cover with
parchment paper, then flip out of the pan (I flip it out onto a large towel),
remove wax paper. Roll up the cake with
the parchment paper and chill for 1 and1/2 hours.
Filling:
1- 8 oz. cream cheese
softened
1 cup 10X sugar
1/2 stick butter
§
Mix until creamy.
§
Un-roll pumpkin cake and
spread with filling. Re-roll without
the parchment paper. Wrap in foil and
freeze for at least 1 hour. I always
cut them in half before wrapping in foil, but it is not necessary.
§
One large can of pumpkin
will make two recipes. This pumpkin
roll is excellent with a good cup of coffee (Tim Hortons) in the morning. I also give them away as
gifts.
Sharyn
Hay
1 pkg chocolate wafer
cookies (not Oreos), crushed fine
1 stick margarine or
butter (1/2 cup)
1 quart "good"
vanilla ice cream (2 pints)
4 crushed peppermint candy
canes (about1/2 3/4 C.)
1 jar chocolate fudge ice
cream sauce
§
Melt butter and add to
crushed chocolate cookies. Press into pie dish and freeze for 30 minutes.
§
Mix ice cream with crushed
pappermint candy and spoon into pie plate, mounding center. Freeze solid. 2-3
hours before serving, or after ice cream is solid, spread with jar of cold
fudge sauce. (May garnish with crushed peppermint around edges, if desired).
Freeze until sauce is set and serve frozen. Serves
6-8 (very rich).
Colleen
Murakami
1-3 oz pkg Lemon Jell-O
1-3 oz pkg Orange Jell-O
1 3oz pkg Lime Jell-O
1-3oz pkg Strawberry Jell-O
6 envelopes Knox Gelatin
1 Can Eagle Brand Condensed Milk
§
First layer - Dissolve 1
pkg Jell-O with one cup boiling water. Dilute 1 envelope Knox Gelatin with ¼
cup cold water and add to Jell-O.
§
White layer - Used in
between colored Jell-O, Mix condensed milk with 2 cups boiling water. Dilute 2
pkg Knox Gelatin with ½ cup cold water and add to milk.
§
Use a 9 x 13 pan, sprayed
with pam.
§
Pour first layer and refrigerate.
It takes approx 15 minutes to jell. When first layer is jelled, add 1 cup of
white milk mixture. ** Use a tablespoon and carefully pour over the jelled
mixture. If you pour too much or too fast it will bleed into the bottom layer. Jell this layer.
§
Second layer. Add Jell-O
by tablespoons to the mixture slowly keeping in mind that too much or too fast
will cause it to bleed.
§
Add third layer using the
milk mixture over the Jell-O layer chill and set.
§
Continue to do this until
all the Jell-O is used up. Let set well then cut into squares about 1 ½ "
and serve. The kids love this and so do I.
Dorothy
Morris
2 tbs. salad oil
3 medium onions, chopped
(about 2 and half cups)
2 garlic cloves, crushed
2 pounds ground beef
2 can ( 28 oz.)
tomatoes,undrained
1 can ( 6 oz) tomato paste
1 can ( 4 oz.) chopped
green chilies
3 tbs chili powder
1 tbs ground cumin
1 bay leaf
2 and half tsps. salt
6 wholes cloves
one quarter (1/4) tsp.
cayenne pepper
2 cans (15 ozs each) red
Kidney beans, drained.
§
IN Dutch oven,heat salad
oil. Add onions and garlic; saute'
until tender, about 5 min., stirring occasionally.
§
Add ground beef and cook
until browned, breaking up the pieces with spoon. Spoon off fat. Add the tomatoes, tomato paste, chilies and
seasonings.
§
Simmer, covered, over low
heat, stirring occasionally, for about 2 hours. Add drained beans to chili.
Cook just until heated through.
§
Can be pepared in advance.
Cover and refrigerate up to 24 hours OR, to freeze, spoon into freezer proof
containers, freeze up to two (2) months. If frozen, thaw in refrigerator overnight. Cook over low heat - about 30 mins. stirring
occasionally until heated through.
§
Makes about 10 cups
§
This is a great recipe for
cooking in a "slow cooker
pot"!. Enjoy. Happy Holidays Dorothy Whitby
1 can (1 pound 5 oz)
cherry pie filling
1 tsp. lemon juice
1 Package white cake mix
1/2 cup chopped nuts
1/2 cup melted butter
§
preheat oven to 350° F.
§
spread pie filling in
bottom of square pan
§
sprinkle with lemon juice
§
combine dry cake mix,
nuts, and melted butter, mixture will be crumbly
§
sprinkle over pie filling
§
bake for 40 to 50 minutes
till golden brown
(Thanks Greg) Uncle Fred
1 cup water
1/2 cup margarine
1 cup flour
4 eggs
2(3oz) pkgs instant
vanilla pudding
1(8oz) pkg cream cheese
1 pkg cool whip
Chocolate syrup
·
Mix and bring to boil
water and margarine. Add flour and mix until it forms a ball. Remove from heat
and cool. Mix in eggs one at a time. Spread on a greased cookie sheet or jelly
roll pan. Bake at 400F for 30 minutes. Crust will not be perfect.
·
Mix packages of instant
vanilla pudding according to the directions on the package. Add softened cream
cheese. Mix very well and spread over crust.
·
Spread cool whip over
pudding. Drizzle chocolate syrup over cool whip (This is very important).
Colleen Murakami
1 pkg (small) Jell-O Fat
Free Vanilla Instant Pudding
1 pkg (4 oz) Philadelphia
Light Cream Cheese
1 ½ (one and one half)
cups Cool Whip Light Whipped Topping
¾ (three quarter) cup
boiling water
2 Tbsp Maxwell house Café
Instant coffee Beverage Light Swiss Mocha
1 chopped ladyfinger
1/2 (half) square grated
Baker's Unsweetened chocolate
·
Prepare 1 pkg (small)
Jell-O Fat Free Vanilla Instant Pudding according to package directions. Beat
in 1 pkg (4 oz) Philadelphia Light Cream Cheese. Fold in 1 ½ one and one half)
cups Cool Whip Light Whipped Topping.
·
Mix ¾ (three quarter) cup
boiling water with 2 Tbsp Maxwell house Café Instant coffee Beverage Light
Swiss Mocha.
·
Line bottom of 6 glass
mugs or parfait glasses with 1 chopped ladyfinger each. Sprinkle coffee over
ladyfingers, top with half the pudding and sprinkle with half square grated
Baker's Unsweetened chocolate. Repeat layers. Cover and chill 4 hour or
overnight to blend flavours.
Joyce Crete
4 cups chocolate chips
1/2 cup shortening
1 cup peanut butter
1 cup icing sugar
1 tsp vanilla
·
Melt chips &
shortening in heavy sauce pan and set aside.
·
Mix these next 3 ingredients
in a bowl.
·
Line mini muffin tins with
cup cake lines.
·
Drop in a generous amount
of chocolate mix and add 1/2 tsp of peanut butter mix, and top with more
chocolate.
·
Refrigerate 15-20 minutes
until firm. You can freeze if you and
your family should have any left over. Enjoy.
Colleen
Murakami
196 Calories per slice and
5 grams Fat
Crust:
2 cups finely ground
almond
1/4 cup light olive oil
(one quarter)
1/2 tsp salt ( one half)
2 lge rounded Tbsp of
flour
§
Press into spring form pan
(9 or 10 inch)
Filling:
3- 8oz pkg Low fat cream
cheese
3 Eggs
1 lge rounded Tbsp flour
Pinch of salt
4 whole Fresh apricots
(seeds removed) or 6 halves canned apricots
1/2 cup sour cream (half
cup)
16 small pkg Splenda
Cream together in food
processor.
§
Pour into pan on top of
crust. Bake at 400F for 15 minutes then reduce heat to 350F and bake another
25-30 minutes, till top is lightly golden and middle section does not move when
pan is tilted. Cool for 1 hour.
Topping
Puree 6 fresh apricots
with 1/3 (one third) cup simply fruit apricot jam. (this has no added sugar)
Spread over top of cheesecake.
Sprinkle
1 cup slivered almonds
toasted in a non stick fry pan. Use a little oil and keep moving the pan until
the nuts are golden. Place on paper towel and cool.
Norma Baker
Makes about 4 dozen
1 cup butter
1.5 cups flour
5 cup icing sugar
§
Combine all ingredients
well; beat with electric mixer for 10 minutes.
(Or combine ingredients in food processor for a minutes, then beat with
electric mixer for 5-6 minutes.)
§
Drop from teaspoon onto cookies
sheet (or to get fancy, pipe onto cookie sheet using large star tip)
§
Decorate with small pices
of maraschino cherries.
§
Bake at 350 F. for about
15 minutes until bottoms are lightly browned.
Colleen Murakami
1/2 cup brown sugar (one
half cup)
1/2 cup light corn syrup
(one half cup)
§
Bring to a boil, add 1 cup
peanut butter, 2 cups corn flakes and 1 cup rice krispies.
§
Pat into a greased 8 x 8
pan.
Icing
1 cup brown sugar
3 Tbsp butter
3 Tbsp milk
§
Bring to boil. Continue
stirring for 1 minute then cool. Add icing (confectioners) sugar starting with
1/4 ( one quarter) cup to 1/2 ( one half) cup until desired thickness. Spread over bottom layer and enjoy.
.
Dorothy
Morris (Whitby On)
3 cups flour
2 cups white sugar
2 teaspoons soda
1 1/2 cups of vegetable oil
3 beaten eggs
1 small can crushed pineapple
2 teaspoons Vanilla
1 teaspoon Cinnamon
1/2 teaspoon salt
1/2 cup Coconut
2 cups ground/chopped Zucchini
1 cup Walnuts ( optional)
·
Mix together flour, white
sugar and soda,
·
Add vegetable oil, eggs
and pineapple.
·
Blend all together, then
add Vanilla, cinnamon, salt, coconut, zucchini and walnuts
·
Place in 9 X 13 inch cake
pan and bake for one hour at 350 deg F.
·
When cool Frost
Frosting:
1 X 8 oz. package cream cheese
l teaspoon vanilla
1/2 cup butter or margarine
about 2 cups of icing sugar
·
Have butter (or margarine
) and the cheese at room temperature.
·
Mix with mixer and add
vanilla and sugar.
·
Note; This cake freezes
well.
·
I follow this recipe as
above and make use for muffins. Grease
muffin tins or use paper cup liners Filling muffins tins three quarters full. Excellent cake for the holidays and can also be used like a
muffin mix, Delicious muffins for
Christmas morning. Both the cake and
the muffins turn out nice and moist.
Elizabeth Place Beaton
I have found that it
tastes best when you cook it, serve it right away. Most spaghetti tastes better the next day, but this one doesn't!
1 and 1/2 pounds chopped
bacon ( one and one half )
1 medium chopped onion
1 quart (large can)
tomatoes
1 8 oz can tomatoe sauce
1 pound cooked spaghetti
noodles
2 bay leaves
·
Brown bacon until crisp,
remove from the grease.
·
Saute onion in bacon
grease, remove from grease. I put the bacon and onions on paper towels to soak
up some of the grease.
·
Chop up can of tomatoes (
I put them in the blender). Mix bacon,
onions, canned tomatoes and tomatoe sauce together.
·
Mix with spaghetti noodles
and pour into a greased baking dish. Insert two bay leaves.
·
Bake at 350 degress for 30
minutes or until heated thru.
Jean Payton
3 lbs of bacon chopped and
fried
2 onions diced
2 cloves of garlic minced
2 stalks of celery ground
up in the food processer
2 large cans of whole
tomatoes chopped in blender
1 can of tomato suace
1 can of tomato paste
1/2 cup ketchup
2 bay leaves
2 tsp of crushed oregano
2 tsp of crushed sweet
basil
2 tsp of chili powder
2 tsp of italian seasoning
2 cans of mushroom and
juice
1 one pound box thin spaghetti
§
I cook the bacon, remove
from the dripping cook onion and celery oin the drippings. I pour most of the drippings off and then I
add the bacon, celery, onions and everything else except spaghetti.
§
Let simmer to cook down
until sauce is thickened. Put water on
to boil and then cook spaghetti until done.
§
When spaghetti noodles are
cooked add to the spaghetti sauce.
§
I usually cook this in a
large presure cooker (8 qt size) This spaghetti is actually better the second
day. Also any left over can be frozen
and served at a later time.
Colleen Murakami
1 1/2 cups butter (one and
one half cups)
1 1/2 cups brown sugar
(one and one half cups)
2 sleeves of soda crackers
½ cups chocolate chips
½ cups chopped nuts
·
Put butter and brown sugar
into saucepan and boil 3 minutes stirring constantly.
·
In the meantime lay foil
on cookie sheet and spray with Pam cover cookie sheet with soda crackers. Pour liquid over it.
·
Sprinkle chocolate chips and nuts
·
Let set and chill then
break into pieces
·
NOTE: You could also use
dried fruit, sunflower seeds etc
Colleen Murakami
I grew up in Fort William Ontario,
and across from the hospital there was a little restaurant that served these
hot dogs and sauce. I can still remember the taste and how good they were 50
years ago. This is their recipe.
1 lb Ground beef
1 28 oz Tomatoes
1 can Water
1/2 tsp paprika
2 tsp Worcestershire sauce
2 tsp HP sauce (if you
can't find use A1)
2 tsp Chili Powder
3 Cloves garlic
1 tsp salt
1/2 tsp pepper
§
Brown the meat add all the
other ingredients and simmer for 2 hours. Just before serving add ¾ cup (three
quarters cup) fine bread crumbs and ½ (one half) tsp vinegar
Colleen Murakami
½ (half cup) cup butter
2 Eggs beaten
1 cup Sugar
Pinch of salt
½ (one half) tsp vanilla.
40 graham wafers, crush
2/3 (two thirds) cup
2 cups mini mallows
·
Mix and cook in double
boiler butter, eggs, sugar and salt, about 20 minutes. Add
vanilla. Cool cooked mixture about 5
minutes.
·
Add the rest of the
ingredients and put into greased 8 x 8 pan.
·
When set cut into squares
and if you wish ice with chocolate icing
Colleen Murakami
1 can Eagle Brand
Condensed milk
1/2 cup Lemon juice (one
half)
Stir until mixture
thickens
1/4 cup Chopped mixed peel
(one quarter)
2 tsp Brand or rum **opt
1/2 pint Whipping cream
whipped saving half for topping (4 ooze
§
Fold whipping cream into
the fruit mixture
§
Pour into clear parfait
glasses. Chill for 1 hour and top with reserved whipping cream and top with a maraschino
cherry.
Kim Lalonde
2/3 cup firmly packed
brown sugar
1/2 cup Libby's 100% Pure
Pumpking
1 egg
2 egg whites
2 tablespoons vegetable
oil
1 cup flour
1 teaspoon baking powder
1 teaspoon Nestle Toll
House banking Cocoa
1/2 teaspoon ground
cinnamon
1/2 teaspoon ground
allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup Nestle Toll House
Semi Sweet Chocolate Mini Morsels
·
Preheat oven to 350°F.
Coat a 9-inch square baking pan with nonstick cooking spray; set aside.
·
In a large mixing bowl,
combine brown sugar, pumpkin, egg, egg whites and oil. Beat with an electric
mixer on medium speed until blended.
·
Add flour, baking powder,
cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is
smooth. Stir in chocolate chips. Pour into prepared pan and
spread evenly.
·
Bake for 15 and 20
minutes, or until a toothpick inserted near the center comes out clean. Cool in
the pan on a wire rack. Cut into 2-inch squares.
Nicole Descottes
Makes 4 servings, about 6
oz. each.
Here's an alternate nog
from the traditional eggnog
which I found was too rich
for me. This one I like very
much.
1 cup plain low-fat yogurt
1 cup sliced fresh
strawberries OR frozen unsweetened
berries, thawed
1 cup skim milk
1 or 2 eggs
1 tsp. vanilla
4 ice cubes
Add 1 or 2 packets of
artificial sweetener (optional)
·
Combine all ingredients
except ice cubes in a blender. Blend
until mixture is light & frothy. Add ice cubes one at a time, blending
until smooth after each ice cube.
·
Pour into glasses. Garnish
glass with strawberry slices or berries of your choice if desired.
P.S. I won a Brita Water
Filter when I entered this recipe for the Brandon Sun Christmas Cookbook in
1991. My name was first on a list of 5 ladies.
Colleen Murakami
Makes 3 dozen cookies
3/4 cup packed brown sugar
1/2 cup white sugar
3/4 cup raisins
2 cups rolled oats
1 cup flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
·
Mix together flour, ground
cinnamon, ground nutmeg, baking soda and salt. Set aside. Layer ingredients in
order given in a 1 quart jar. It will be a tight fit make sure you firmly pack
down each layer in place before adding the flour mixture.
Instructions to attach to jar:
Oatmeal raisin spice cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hand to thoroughly blend mix.
2.
Add: 3.4 cup butter softened at room temp. Stir in one egg slightly beaten. Add in 1 tsp of vanilla
3. Mix until completely blended. You may need to finish mixing with your
hands.
4.
Shape into balls the size
of walnuts. Place on a parchment lined
cookie sheet 2 inches apart. Do no use waxed paper.
5. Bake at 350F for 11 - 13 minutes until edges are
lightly browned. Cool 5 minutes on
baking sheet. Remove cookies to baking
racks to finish cooling.
Colleen Murakami
8 cups popped popcorn
2 cups shreddies cereal
1/4 cup butter
3/4 cup smooth peanut
butter
1pkg miniature marshmallows
·
Toss popcorn and cereal
together and set aside.
·
Microwave on med power
butter and peanut butter in a large bowl for 1 minute add marshmallows.
·
Microwave on med until the
marshmallows purr about one minute. Stir until blended
·
Add cereal mixture to bowl
stirring well to mix. using moistened
hands form into small balls.
Colleen Murakami
6oz semi sweet chocolate
squares
1/4 c butter
1/2 c peanut butter
1 small pkg mini
marshmallows
1/2 c peanuts ( or more if
you like)
·
In large saucepan melt
butter and chocolate over low heat.
Stir in peanut butter till smooth.
Remove from heat and fold in the marshmallows and peanuts.
·
Line a 9 x 9 pan with wax
paper. Spread
mixture evenly. Yield 36 piece
Colleen
Murakami
1 can Eagle Brand condensed milk
2 oz white chocolate
1 tsp vanilla
1 cup icing sugar
1/2 cup pistachios toasted
and chopped (on half cup)
1/3 cup dried cranberries
chopped (one third cup)
§
In top of double boiler,
over boiling water, heat together condensed milk and white chocolate until
chocolate melts cook for 15 minutes, stirring frequently.
§
Remove from heat, stir in
vanilla. Stir in icing sugar and beat one minute. Stir in pistachios
and cranberries.
§
Spread evenly in 8 inch
foil lined square baking pan.
§
Cover and chill for 3
hours cut into 1 inch pieces.
Darlene Poppe
Gaham crackers
1/2 cup margarine
1/2 cup butter
1/2 cup sugar
Slivered almonds
·
Put individual squares of
graham crackers on a cookie sheet side by side.
·
Boil 1 minute in a pan:
margarine, butter and sugar.
·
Pour over graham
crackers. Sprinkle with slivered
almonds.
·
Bake at 350 8 to 10 minutes. Only till lightly brown.
·
Take of of cookie sheet
right away and put on plate to cool.
Dorothy (Whitby On )
Yield; 16 servings
8 hard cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons sliced green onion (chopped fine)
1 tablespoon sour cream
Salt to taste.
·
Slice the eggs in half
lengthwise; removed yolks and set whites aside.
·
In a small bowl, mash
yolks with cheese, mahonnaise, salsa, onions, sour cream and salt.
·
Evenly fill the egg
whites.
·
Can be served immediately
or chilled until ready for that "big party" (until ready for serving)
Janice (in cold and wet northern ontario)
I have just made
them. I could eat the whole thing
myself and never give it a second thought.
If you like eatmore chocolate bars then this is the recipe for you.
2 cups chocolate chips
1 cup of corn syrup
1/2 cup peanut butter
1 cup oatmeal
2 cups crushed peanuts
·
Melt together chocolate
chips and corn syrup ( can be done in microwave -takes about 1 1/2 min. )
·
Add peanut butter, oatmeal
and peanuts. Mix all together quickly
and spread in greased cookie sheet It should be about 1/4 inch thick Chill ( If
you can get it to the fridge).
·
Cut in small squares to
serve.
Darlene Poppe
Yeild: about 2 dozen
1 cup real butter
2/3 cup crushed potato chips
1/2 cup sugar
1 cup diced Pecans
1 egg yoke
1 tsp. vanilla
1-1/2 cup unsifted flour
·
Cream butter and sugar
until fluffy.
·
Add egg yoke and vanilla .
Cream well .
·
Add flour and beat ( not
too long).
·
Fold in nuts and potato
chips.
·
Drop by heaping Tbsp. onto
ungreased baking sheet . Criss cross with fork.
·
Bake at 350° F. about 14
minutes ( Don't worry if they aren't brown)
Kim Lalonde
1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
6 cups flour
1 teaspoon salt
1 cup brown sugar
lemon juice
2 cups nuts
1 gallon whiskey
·
Sample the whiskey to
check for quality.
·
Take a large bowl. Check the whiskey again to make sure it is
of the highest quality.
·
Pour one level= cup and
drink.Repeat. Turn on the electric mixer; beat 1 cup butter in a large 'fluffy
bowl. Add 1 teaspoon sugar and beat again.
Make sure the whiskey is still OK.Try another tup. Turn off mixer.
·
Break 2 legs and add to the
bowl and check in the cup of dried fruit. Mix on the turner. If the dried Fruit gets stuck in the
beaters, pry it loose with a drewscriver. Samle
the whiskey to check for tonsisticity.
·
Next, sift 2 cups of
salt.Or something.Who cares?Ceck the whiskey.Now sift the lemonjuice and strain
your nuts. Done table. Spoon. Of sugar
or somrthing.whatever you can find.
·
Grease the oven.turnthe
cake tinto 350° F. Don't forget to beat
off the turner.
·
Throw the bowl out the
window. Check the whiskey again. Go to bed who the hell likes fruitcake anyway
·
I'm drunk just trying to
figure this out.
Gary Boivin
Serves 4
Baked pastry shell
30 ml (2 tbsp) flour
500 ml (2 cups) maple
syrup
125 ml (1/2 cup) milk
125 ml (1/2 cup) light
cream
15 ml (1 tbsp.) butter
(real stuff is better)
·
Mix flour and maple syrup
in a saucepan, add milk, cream and butter. Stir
over moderate heat and boil to 105ºC (210ºF).
·
Cool before pouring into
baked pastry shell. Cover with a crust, if you like.
·
Bake on lower level of
preheated oven, 190ºC (375ºF) until golden, about 30 to 40 minutes.
Gary Boivin
1.4 kg (3 Ib) Lean pork
spareribs
175 ml (6 fl.oz.) Pure maple syrup
15 ml (1 tbs.) Chili sauce
15 ml (1 tbs.)
Worcestershire sauce or Dark Soya sauce
15 ml (1 tbs.) Wine
vinegar (or regular)
1 small onion, finely
chopped
1.25 ml (1/4 tsp.) dry
mustard
Salt and freshly ground pepper
·
Roast ribs on a rack in
pre-heated oven 200ºC (425ºF) for 20 - 30 minutes.
·
Combine the remaining
ingredients in a pan and bring to a slow boil for 5 minutes.
·
Remove ribs from rack and
reduce heat to 190ºC (375ºF).
·
Place ribs in a baking tin
and cover with the sauce.
·
Bake uncovered for an
additional 45 minutes, basting frequently.
·
Goes great with a plain
green salad.
Gary Boivin
30 ml (2 tbs.) Maple Syrup
15 mm (1 tbs.) Horseradish
sauce
60 ml (4 tbs.) Red wine
vinegar
80 ml (5 tbs.) Olive oil
1 Clove of finely chopped
garlic
·
Mix all ingredients
together thoroughly.
·
Chill and serve with
salad.
****My grandmother's
recipe says this is good on "crudities" but I haven't a clue what that
is! <mumbling> If you take the root word "crud"... It don't
sound good whatever it is.
Gary Boivin
125 ml (4 fl. oz.) Maple
Syrup
500 ml (1 pt) fresh cream
10 ml (2 tsp.) Corn flour
(Potato or Wheat can be substituted)
Firm fruits and berries
cut into small pieces
·
Gently heat Maple Syrup in
a pan for 5 minutes.
·
In a bowl, mix the corn
flour with 10 ml (2 tap.) of cream.
·
Bring the remaining cream
to a low boil. Add the Maple Syrup. Blend the flour into the cream-syrup
mixture. Heat
gently, stirring continuously until thickened.
·
Serve the fondue in a
small pan over a candle (spirit lamp).
***For those watching
their waistlines, 10% or Single Cream can also be used --- But I REALLY can't
see the point in that... After all... It IS December... And my friend says that
December is a calorie-free month... Calories don't count in December.
***Today we use fruits and
berries wife this fondue but when I was a kid we used apple slices (most fruits
were rare in December).
***This was called
"Hot Maple Fruit Dip" by my
grandmother. Some of us grandkids would call it "Candle Cream Dip".
This was before the days that the word "Fondue" came into popular use.
You can call it what you want. My wife suggests "Creamy Maple Fondue"
and since she makes it she can call it what she wants ( 3 guesses as to who
wears the pants around here... the first two don't count ) <grin> oh
oh... she's reading this over my shoulder... <OUCH> <sigh> Okay...
I take it back. My wife insists that I tell you that I wear the pants around
here... And I ain't gonna argue with her.
Gary Boivin
125 g (4 oz) Plain flour
Pinch of salt
1 Whole egg, 1 egg yolk
300 ml (1/2 pt) milk
15 ml (1 tbs.) Melted
butter
Maple Syrup, butter
·
Sift flour and salt into a
bowl.
·
Make a well in the centre
of the flour.
·
Add egg and egg yolk.
·
Start to add milk slowly,
stirring all the time.
·
When half of the milk has
been added...
·
Stir in the melted butter
and whisk until smooth.
·
Slowly add the rest of the
milk.
·
Let stand for one hour
prior to cooking the pancakes.
·
Cook pancakes golden brown
over a medium heat
·
Flip when they start to
bubble.
·
Garnish with a dab of
butter and a generous helping of Maple Syrup.
Colleen Murakami
1/3 cup butter
30 Large marshmallows or
10 pkg mini
2 1/2 cups cornflakes (two
and one half cups)
1 cup coconut
1 cup roasted almonds
chopped
·
Melt the butter and
marshmallows together.
·
Add the cornflakes,
coconut and almonds.
·
Mix well and press into
buttered pan
This is the very 1st
Christmas cookie my mother taught me how to make when I was 11 years old. It has become a family favorite that all 5
of us kids made together.
This year just my sister
& I will make a batch with Mom watching us from Heaven.
Kathy F.
Yield: Approx. 4 dozen
1-1/2 cups sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup butter
1 cup brown sugar
1 tsp vanilla extract
1 egg
2 ounces unsweetened
chocolate, melted and cooled
1/2 cup mashed potato
1/2 cup chopped nuts
3/4 cup buttermilk
·
Mix and sift flour, salt
and baking soda.
·
Cream butter, add sugar
gradually and cream until fluffy. Add
extract and egg and mix. Add chocolate, mashed potato and
nuts and mix.
·
Add sifted ingredients
alternately with buttermilk, mixing just enough after each addition to combine
ingredients.
·
Drop by teaspoons onto
ungreased baking sheets.
·
Bake in preheated 375
degree oven 12 to 13 minutes.
·
Frost immediately with
Chocolate Icing.
Chocolate icing
1 Tablespoon butter
1 ounce unsweetened
chocolate
1 cup sifted confectioners
sugar (powdered sugar)
About 1-1/2 Tablespoons hot water
·
Melt butter and chocolate
in a double boiler. Turn burner off and add sugar and water alternately and
beat (electric mixer) until mixture is smooth and of desired consistency.
·
We usually make 1-1/2
batches of icing as does not seem to stretch.
If icing gets to hard before you
finished frosting all cookies, add a couple drops of hot water & stir. If
becomes to thin add a bit of Powdered sugar.
·
Let frosted cookies dry
completely before packing in airtight containers & store in
refridgerator. Place wax paper between
the layers & try not to stack more than 4 hi.
Colleen Murakami
8 slices bacon chopped
1 medium cooking onion chopped
2 celery stalks chopped
1/2 cup white wine
1 cup whipping cream
1 cup milk
2 X 5 oz cans clams
1 tsp thyme leaves
2 large bay leaves
1 cup baking potato peeled
1 can evaporated milk
1/4 cup chopped parsley
Salt and pepper to taste
·
Brown the
bacon until crisp
·
Pour off half the fat.
·
Add the onions and celery with a splash of water and saute until soft.
·
Add the white wine the cream, the milk and clam juice (save meat).
·
Add the bay leaves the thyme and the grated potato and bring to slow
simmer.
·
Continue simmering for fifteen minutes until the grated potato softens
and the chowder base thickens.
·
Add the clams, the evaporated milk, and the parsley.
·
Bring back to
heat.
·
Taste the chowder and add enough salt and pepper to season it.
·
Either serve immediately or cool and serve tomorrow
Colleen Murakami
1 can mushroom soup
250 cream cheese
1 env gelatine
1/4 cup cold water
1/2 cup finely chopped celery
1/2 cup finely chopped green onions
1 cup mayonnaise
5oz crab meat
1/2 tsp curry powder
·
Heat mushroom soup and cream cheese and stir until smooth. Dissolve gelatine in cold water add to soup
mixture when it is smooth add all remaining ingredients. Stir well.
·
Pour into lightly oiled (I use spray pam). Chill overnite unmould and decorate with onion sprigs
parsley. Serve with crackers.
·
**I always make this with a can of tuna but today I did not have any so
I used a can of marinated artichoke hearts.
It tasted grea
Colleen
Murakami
2 cups Flour
1 tsp Baking
powder
1/2 cup sugar (one half cup)
8 oz unsalted butter
1 tsp almond extract
Pinch of salt
1 egg yolk
1/2 egg white
Slivered almonds
(opt)
·
Grease a 8” round pan and dust with flour.
·
Mix the flour, baking powder, and sugar. Cut in the butter. Make
very sure that the butter is neither too hard nor too soft (remove from the refrigerator
1 hour before using). Mix well. Add the almond extract, salt and egg
yolk. Mix well or just grease your
hands and knead the dough until it is very smooth.
·
Place the dough into the prepared pan and press down firmly. Brush the top generously with the egg white.
·
Slivered almonds may be placed on the top of the cake for extra flavour.
·
Bake at 350F
for 35 minutes
·
Allow to cool thoroughly before serving.
Colleen Murakami
Crust:
1/4 cup margarine or butter
1 cup graham wafer crumbs
1 Tbsp cocoa
1 Tbsp sugar
·
**Because I usually serve this for Sunday dinner I make it in a regular
pie plate.
·
Bake at 350F for 8 - 10 minutes Cool.
Filling:
1 cup cream cheese
1 egg
1/3 cup sugar
1/3 cup sour cream
1 can mandarin oranges well drained
·
Beat together cream cheese, egg, sugar and sour cream.
·
Add mandarin oranges well drained.
·
Pour into baked shell and bake at 350F for 35-40 minutes Let stay in
oven till cool.
·
Chill
Kim Lalonde
1/2 cup raisins, soaked in
water for 15 minutes
2 cups whole milk or skim
milk
1/3 cup medium grain rice,
washed and soaked in sufficient water for 30 minutes
1 1/2 tablespoons honey
1/4 teaspoon vanilla
1 teaspoon orange rind,
grated (optional)
6-8 pitted dates, coarsely
chopped (optional)
1/2 cup fresh orange juice
·
Squeeze out excess water
from the raisins and keep aside.
·
Boil milk in a non-stick
saucepan.
·
Drain and add rice to the
boiling milk, reduce heat to low and cook, stirring continuously until the rice
is soft and the milk is completely absorbed.
·
Remove from heat and cool
to room temperature.
·
Combine cooked rice with
honey, raisins, vanilla, grated orange rind and chopped dates (if desired), and
fresh orange juice.
·
Pour into a medium ceramic
or glass ovenproof dish.
·
Bake the pudding in a
preheated oven at 160° Celsius (320° F.) for 15 minutes.
·
Serve warm or chilled.
LCD41
3 pkgs(6oz each) semisweet
chocolate morsels
6 tbsp vegetable
shortening
1 cup confectioner's sugar
1 cup evaporated milk
1 tbsp vanilla extract
1/2 tsp salt
2 frozen pound cakes (11
1/2 oz each)
·
Melt semisweet chocolate
morsels and shortening in a double boiler.
Pour into a bowl. Beat in
confectioner's sugar, evaporated milk, vanilla extract and salt. Set out at room temperature until
frosting mixture thickens enough to spread.
·
Meanwhile, thaw the cakes
and prepare for frosting. Place cakes
end to end to form one long cake. To
form a log shape, use a sharp knife to round
the sides of the cake, then the corners, until the cake is cylinder
shaped. Cut cake length wise to form 3 layers. Cutting at an angle, cut a few inches off one end of cake. Fit
the small piece on the side to form a stump of a branch.
·
Fill and frost the cake
with choclate frosting. Run the tines
of a fork over entire cake to form bark.
Make the cake before needed or at least 4 hours before serving.
MK [[email protected]]
2 eggs beaten
3/4 cup. Sugar
1 1/2 cup. Chopped dates
1 tsp. vanilla
2 tsp. grated orange rind
2 1/2 cup. Corn flakes, crushed
(enough to make two cups of crumbs)
·
Combine eggs, sugar and
dates in a cold lightly buttered skillet.
·
Cook over low heat,
stirring constantly, for 10 minutes.
·
Remove from heat and stir
in vanilla and rind. Blend in cereal.
·
Drop by level tablespoonsful
into coconut; shape into balls, coating with coconut.
·
Chill.
MK
[[email protected]]
Yield 3 & 1/2 dozen
1 cup. butter (no substitutes), softened
1/2 cup. packed brown sugar
2 1/4 cup. all-purpose flour
·
In a mixing bowl, cream
butter and sugar. Gradually stir in the
flour.
·
Turn onto a lightly
floured surface and knead until smooth, about 3 minutes.
·
Pat into a 1/3 inch thick
rectangle measuring 11 inches by 8 inches.
Cut into 2 inch by 1 inch strips.
·
Place 1 inch apart on
ungreased baking sheets. Prick with a
fork (I do about three pricks across the long way with my fork in a diagonal
direction).
·
Bake at 300° F. for 25
minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire
rack to cool completely.
·
At the bottom of this
recipe, it says it is from a lady in Clearwater, Manitoba
colleen murakami
1 1/2 cup dates
2 eggs beaten
1 cup Rice krispies
1 cup Brown sugar
1 tsp vanilla
·
Put dates, brown sugar and
eggs in frying pan. Stir and cook for
approximately 15 minutes.
·
Remove from heat and add
vanilla and cereal. Cool
·
Make into balls and roll
in coconut.
·
Store in a cool place
Janice Copeman
This recipe has been in
family for over 100 years, and written out in the early 60's by an old aunt in
her 80's. Transcribed as she wrote it:
Never
Never NEVER - use any shortening, but Butter in this recipe if you would Master
the arts of Scotch Baking.
1 cup sweet butter (1/2
lb)
1/4 cup icing sugar
2 cups sifted all purpose
flour.
·
Cream Butter & Sugar
(by hand) then Mix in flour gradually.
·
On board divide into 2
balls.
·
Roll each ball out on
waxed paper. circle size to fit tin. Flute edges & prick all over with
fork.
·
Chill at least 1/2 hour
·
Bake shortbread in
moderate oven 375f for 5 minutes then reduce heat to 300f and bake 45 minutes
longer. Should be pale gold not brown.
·
Be careful not to have to
much flour, otherwise stop when ball seem to form & doesn't crumble.
Francine Labelle Comtois
Yield : 3 1/2 dozen
1 cup. butter, softened
3/4 cup. sugar
2 cup. un-sifted flour
1/2 cup. cocoa powder
1/2 tsp. peppermint
extract
10 oz. chocolate semi
sweet pieces, melted
1/2 tsp. peppermint extract
·
Mix butter and sugar until
well blended. Add flour, cocoa and 1/2
teaspoon mint extract; mix well.
·
Shape into a 9 x 3 inch
log; wrap in plastic and chill 1 hour.
·
Preheat oven to 350° F.
·
Cut dough crosswise into
1/4 inch thick slices. Place 2 inches
apart on un-greased baking sheet.
·
Bake 10 minutes.
Cool completely.
·
Add remaining 1/2 teaspoon
extract to 10 melted chocolate pieces.
Dip cooled cookies halfway.
Place on wax paper. Chill until
set.
Francine Labelle Comtois
Yeild : 3 loaves
3 eggs
1 cup vegetable oil
2 cup sugar
2 cup grated zucchini
2 tsp. vanilla
Chopped nuts (optional)
3 cup flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/2 tsp. baking powder
·
Preheat oven at 325° F.
·
Beat eggs until
light. Add oil, sugar, zucchini and nuts,
if desired.
·
Combine flour, baking
soda, salt, cinnamon, and baking powder.
·
Add egg mixture and mix
until well blended.
·
Pour batter in loaf pans.
Bake at 325° F. for 1 hour.
Francine Labelle Comtois
Yield: 10 scones
Cooking oil spray
1/4 cup sugar
2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon grated orange
zest
1/4 cup non saturated fat
margarine
1/2 cup buttermilk
1/4 cup egg substitute or
egg whites
1 teaspoon vanilla
1 cup frozen blueberries
Glaze :
3/4 cup powdered sugar
1/4 teaspoon grated orange
zest
Skim milk ( use as a
preference for thickness)
·
Spray a nonstick cookie
sheet with cooking oil spray.
·
In a large mixing bowl,
combine sugar, flour, baking powder, salt, baking soda and orange zest.
·
Cut in margarine with a
pastry cutter or fork until mixtures forms course crumbs.
·
Stir together egg
substitute, buttermilk and vanilla.
·
Add to crumb mixture and
stir until just moistened.
·
Gently transfer dough to a
floured board and knead approximately 14 times or until dough is smooth. Form
into a 7 inch circle on the cookie sheet and cut into 10 wedges.
·
Bake at 400° F. for 15 to 20
minutes. Remove from oven and let cool for 5 minutes.
·
While scones cool, mix
together powdered sugar, orange zest and enough skim milk to form a glaze of
drizzling consistency.
·
Drizzle over top of scones
and serve warm.
Francine Labelle Comtois
1/2 package Pepperidge
Farm Frozen Puff Pastry Sheets (1 sheet)
1 package (about 3 ½ oz)
vanilla instant pudding mix
1 cup milk
1 cup heavy cream, whipped
or 2 cups thawed frozen dairy or non-dairy whipped topping
1/2 cup confectioners'
sugar
2 teaspoons milk
1 1/2 cups fresh or frozen
sliced strawberries
·
Thaw pastry sheet at room
temperature 30 minutes
·
Preheat oven to 400°.
·
Unfold pastry on lightly
floured surface. Cut into 3 strips along fold marks. Place on
baking sheet.
·
Bake 15 minutes or until
golden.
·
Remove from baking sheet
and cool on wire rack.
·
Prepare pudding mix
according to package directions with 1 cup milk. Fold in
whipped cream. Cover and refrigerate.
·
Mix confectioners’ sugar
and 2 teaspoon milk. Split pastries into 2 layers, making 6 layers in all. On 2 top layers, spread icing.
·
Spread 1 pastry layer with
3/4 cup pudding mixture. Top with about 1/3 cup strawberries. Repeat layers. Top with iced
pastry layer.
·
Repeat to make second
dessert.
·
Serve immediately or cover
and refrigerate up to 4 hours. For
easier slicing, refrigerate 1 hour and use a wet serrated knife.
Francine Labelle Comtois
Cooked roast beef, chopped
(amount depends on people)
Same amount shredded or
chopped boiled potatoes (if no potatoes, use hash-browns, frozen or box)
1 raw onion or 1 pkg. dry
onion soup mix
Leftover gravy (good rich
beef gravy)
Salt & pepper (omit
salt if using dry onion soup)
Green pepper (opt.),
chopped, browned
Brown raw onions and
peppers in butter or oleo, until tender.
·
Add to roast beef shredded
or chopped potatoes, meat and gravy. If
not enough gravy add 1 can of creamy onion soup.
·
Put in casserole and put
in the oven for 30 to 40 minutes at 325° F.
Depends on amount you make. (Microwave for 10 to 12 minutes.). Not enough potatoes??, add a slice or two of
cubed old bread. Small amounts of
cooked vegetables are good. Use your
imagination.
Francine Labelle Comtois
1 1/2 c. sugar
2 c. flour
4 eggs
1 c. margarine, softened
1 tsp. vanilla
1 c. cherry pie filling
Powdered sugar
·
Mix sugar, margarine and eggs
with beater until well blended.
·
Add flour and
vanilla. Mix until blended smooth.
·
Spread mixture on greased
jelly roll pan. Mark off squares with
table knife. Drop 1
teaspoon full of pie filling on each square.
·
Bake at 350° F. for 30 to
35 minutes.
·
Cool and sprinkle with
powdered sugar.
·
Cut into squares.
Francine
Labelle Comtois
Yeild : 8 servings
1 whole graham cracker crushed
1 pkg. (4 serving size)
sugar free lemon Jello
2/3 cup boiling water
1 cup 1% low-fat cottage
cheese
2 cup light Cool Whip,
thawed
Reduced calorie cherry pie
filling, if desired
·
Spray 9 inch pie plate
with Pam. Sprinkle side with half of
the graham crackers, save remaining for garnish.
·
Dissolve Jello in boiling
water; pour into blender container. Add
cottage cheese and creamed cheese; cover.
Blend at medium speed scraping side down occasionally, for about 2
minutes or until completely smooth.
·
Pour into large bowl. Gently stir in whipped topping.
·
Pour into pie plate. Smooth top and sprinkle on remaining graham
crackers.
·
About 85 calories per
serving without fruit.
Francine Labelle Comtois
1can Tomato soup
1tsp. salt
1 1/2 lb HB meat
Dash of pepper
1/2 cup bread crumbs
1 Tb. shortening
1 egg beaten
1/4 cup water
1/4 cup chopped onion
1/2 teas prepared mustard
2 slices processed cheese,
cut in half
·
Combine 1/4 cup soup with
meat, bread crumbs, egg, onion, salt and pepper; mix thoroughly.
·
Shape firmly into 2 loaves
in skillet: brown loaves in shortening.
·
Cover; simmer 25 minutes.
Spoon off fat.
·
Stir in remaining soup,
water, mustard. Top loaves with cheese.
·
Cook uncovered 10 minutes.
·
This makes a great meat
loaf.
Francine Labelle Comtois
Cake :
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 1/4 cup flour
(self-rising)
1 cup buttermilk (or sour)
1 tsp. vanilla flavoring
·
Cream shortening and
sugar. Add eggs, vanilla flavoring.
·
Add flour and milk
alternately.
·
Make paste of 1/2 cup
cocoa and 1/3 cup very hot water. Add to batter.
·
Bake at 350° F.
·
Note: If using all-purpose flour, add 1 teaspoon
soda, 1 teaspoon baking powder, 1/2 teaspoon salt.
White caramel frosting:
3 c. sugar
1 cup sweet milk
1/4 stick margarine
1 tsp. vanilla
·
Boil sugar and water until
soft ball is formed when small amount is dropped into cold water. Add butter
(or margarine) and vanilla and beat until creamy or beginning to thicken.
·
Be very careful not to
cook or beat too long or it will harden before you can spread on cake. (My family's favorite
cake for many years.)
Francine
Labelle Comtois
2 1/2 cups sifted flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup butter or margarine
3 eggs
1 cup buttermilk
·
Sift the flour, sugar,
baking powder and baking soda together in a large bowl.
·
Add the butter, eggs and
buttermilk. Beat, with an electric mixer set at low speed, for 1/2 minute to
blend. Beat for an additional 3 minutes at medium speed.
·
Pour the batter into two
greased and floured 9-inch cake pans.
·
Bake in a preheated 350
degree oven for 25 minutes or until the cake tests done.
·
Cool in pans on racks for
10 minutes. Remove from the pans and
finish cooling.
·
Spread the top of one
layer with the Cherry Frosting. Sprinkle with all of the chopped cherries. Place the second layer on top and spread the
sides and top with the remaining frosting. Garnish
with whole cherries
Frosting:
5 1/2 cups sifted confectioners' sugar
3/4 cup softened butter
6 tablespoons Maraschino cherry juice
2 drops red food coloring
1/2 teaspoon vanilla extract
1/4 cup chopped Maraschino cherries
·
Combine the sifted
confectioners' sugar, butter, juice, food coloring and vanilla extract in a
bowl. Beat with an electric mixer at medium speed until smooth and creamy.
·
Add 1 more tablespoon of
cherry juice, if necessary, to bring the frosting to a spreading consistency.
Francine Labelle Comtois
Yield : 2 loaves
2 cups unsifted
all-purpose flour
1 1/3 cups milk
2 cups yellow cornmeal
1 1/3 cups buttermilk
2 tsps. baking soda
3/4 cups dark molasses
1 tsp. salt
3/4 cup dark raisins
·
Grease 2 (1 lb.) coffee cans.
·
In large bowl, sift flour,
cornmeal, soda & salt.
·
In small bowl, combine
milk, buttermilk & molasses.
·
Gradually add milk mixture
to flour mixture & beat with spoon until well combined. Stir in raisins.
·
Pour mixture into coffee
cans, about 2/3 full. Tightly tie
pieces of heavy aluminum foil over top of each can.
·
Place cans on rack in deep
kettle. Add boiling water to kettle half way up sides of cans. Cover kettle.
·
Steam 2 1/2 to 3
hours. Adding more boiling water as
needed to maintain water level.
·
Remove cans to rack &
cool 5 minutes. Remove loaves & cut into slices. Serve hot.
·
For storing, cool in cans,
when needed reheat in kettle again.
Francine Labelle Comtois
1 1/2 cup whiskey
1 can sweetened condensed
milk
1 pt whipping cream
3-4 Tbsp. water
2 eggs
4 Tbsp Hershey's chocolate
syrup
1 tsp vanilla OR almond
extract
·
Mix all ingredients
together in a blender. Keep in refrigerator.
·
Serve straight, over ice,
in coffee, or in hot chocolate.
Francine Labelle Comtois
Yield: 1 cup
Field Corn, 1 ear dried,
or sweet corn, 1 cup (225 ml) dried
Butter, 2 tbsp
Salt
Skillet, 10 inch
·
If you are using field
corn, shell it and remove chaff by tossing handfuls back and forth; do not
wash!
·
Heat butter in skillet
over high heat
·
Cover the pan with
kernels, reduce heat slightly, and stir constantly as kernels brown, puff up,
and crackle. Cook 3-5
minutes.
·
Remove from heat, salt to
taste, and serve.
Francine Labelle Comtois
Makes 8 to 10 servings.
2 tsp (10 mL) olive oil
1 onion, chopped
2 cloves garlic, finely
chopped
2 lb (1 kg) extra-lean
ground beef
3 egg whites, or 1 whole
egg
1 tbsp (15 mL) Dijon
mustard
1 tbsp (15 mL)
Worcestershire sauce
1/2 tsp (2 mL) hot red
pepper sauce, optional
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 1/2 cups (375 mL) fresh
breadcrumbs
1/2 cup (125 mL) tomato
sauce, ketchup or commercial chili sauce
2 tbsp (25 mL) chopped
fresh parsley
Topping:
1/4 cup (50 mL) tomato
sauce or ketchup
1 tbsp (15 mL) Dijon
mustard
3 lb (1.5 kg) baking
potatoes, peeled and quartered
4 cups (1 L) coarsely
chopped cabbage
3/4 cup (175 mL) milk
1 1/2 cups (375 mL)
chopped green onions
1/2 tsp (2 mL) hot red
pepper sauce
1/4 tsp (1 mL) pepper
Salt to taste
·
Heat oil in large
skillet. Add onion and garlic and cook
gently under tender.
·
In large bowl, combine
ground beef, egg whites, mustard, Worcestershire sauce, hot pepper sauce, salt,
pepper, breadcrumbs, tomato sauce and parsley.
Add cooled onion mixture and knead ingredients together lightly until
blended.
·
Line large loaf pan with
parchment paper or foil and place mixture in pan. (Or shape mixture into loaf
and bake on lined baking sheet.)
·
Bake, (cover freeform loaf
loosely with parchment paper or foil) in preheated 350 °F/180 °C oven for 45
minutes.
·
Combine tomato sauce and
mustard for topping. Uncover meatloaf,
brush with topping and bake, uncovered for 25 minutes longer. Cool for 10 minutes
before serving.
·
Meanwhile, cook potatoes
in boiling water until tender, about 20 minutes. Cook cabbage in boiling water for 10 minutes. In small saucepan, heat milk and green
onions for 5 minutes.
·
Drain potatoes, reserving
cooking liquid, and mash. Mash in
cabbage, milk, green onions, hot pepper sauce, pepper and salt. Add some reserved cooking liquid if
necessary to make potatoes smooth.
Taste and adjust seasonings if necessary. Serve potatoes with sliced meatloaf.
·
It freezes well and is delicious
in sandwiches. Serve it with tomato sauce. The mashed potatoes, an Irish
specialty dish known as «Colcannon», are also wonderful on their own!
Francine Labelle Comtois
Yields 12 rolls
1/4 cup pitted black
olives, chopped
1/4 cup small
pimiento-stuffed green olives, chopped
3 tablespoons chopped
fresh parsley
1 tablespoon + 2 teaspoons
olive oil
1/2 teaspoon dried crushed
rosemary
1 loaf (1 lb) frozen white
bread dough, thawed.
1 egg beaten
·
Preheat oven to 375°
F. Coat large baking sheet with cooking
spray;
·
Combine the first five
ingredients; on lightly floured surface with floured rolling pin roll dough to
12-inch circle.
·
Spread with reserved olive
mixture to within 1/2 inch of edge.
·
Cut into 12 wedges. Starting at wide edge roll up each
wedge. Place rolls on baking sheet,
curving ends inward to form crescent, brush with egg. Loosely cover with plastic wrap; let rise in warm place until
slightly puffed, 30 minutes.
·
Bake rolls for 10 minutes
or until golden.
Francine
Labelle Comtois
1 lb ground beef
1 medium choped oingon
9about 1/2 cup)
1 can Campbell's Chicken
Gumbo soup
1 tbsp. prepared mustard
1 tbsp. mayo
1 tbsp. ketchup
Thyme
Pepper
Salt
·
Cook beef and oinion until
beef is brown and oinion is tender. Pour off fat.
·
Add the others ingredients
and heat to evaporate most of the liquid. Serve on
burger buns.
·
I make this recipe for
over 30 years and everyone likes it.
Colleen Murakami
Yield: 24 balls
2 - 4 oz pkg Philadelphia
Cream Cheese softened (250gm)
1 pkg Kraft Double Cheddar
Shredded Cheese
1 tsp Garlic Powder
Dash Ground Red pepper
1/4 cup Chopped Roasted
Red Pepper
1/4 cup chopped green
onions
Crackers of your choice
·
Beat cream cheese,
shredded cheese, garlic powder and ground red pepper until well blended.
·
Divide in half. dd roasted red peppers to one half and green
onions to the other half. Mix each half until well blended.
·
Refrigerate 2-3 hours
·
Shape cheese mixtures into
1 " balls. Then roll in one of these options:
·
Finely chopped nuts
·
Kraft double cheddar shredded cheese
·
Paprika
·
Sesame seeds
·
Fresh parsley
·
Cover and refrigerate
until ready to serve.
·
Serve 2 truffles and 5 crackers.
Francine
Labelle Comtois
1 tsp. cinamon ground
1 cup rice unccoked
1/2 cup unsweetened apple juice
1 cup water
·
Combine apple juice and
water in saucepan and bring to a boil.
·
Add rice and cinnamon
stick. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.
Francine Labelle Comtois
3 cups bananas thinly
sliced
3/4 quats rice cooked
1 pack vanilla instant
pudding 4 serving size
·
Prepare pudding mix with
milk as directed on package. Stir in rice and bananas. Chill
before serving.
Francine
Labelle Comtois
Yield : 12 to 15 serving
1 cup ground beef suet
1 cup brown sugar, packed
1 cup grated potato
1 cup grated carrot
1 cup Grated peeled apple
1 cup Raisins
1 cup Currants
2 cups All-purpose flour
1 tsp Baking soda
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Allspice
1 cup Chopped walnuts
(optional)
·
Mix all together in order
given.
·
Spoon into greased 10
cup pudding pan. Cover with foil, tying sides down with
string.
·
Put in steamer with
boiling water half way up sides of pudding.
Steam for 3 to 4 hours adding more boiling water as needed.
·
Serve with Rum Sauce.
·
Makes a drak and moist
carrot pudding. Rum sauce and ice cream make it complete.
Francine Labelle Comtois
Yield : approx. 2 1/4 cups
1 cup sugar
1 cup water
1 package (12 oz) Ocean
Spray fresh or frozen cranberries
·
In a saucepan, mix sugar
and water. Stir to dissolve sugar. Bring to a boil.
·
Add cranberries.
·
Return to boil, reduce
heat, and boil gently for 10 minutes or until jelly starts to gel:stirring
occassionally.
·
Remove from heat and cool
completely at room temperature - then refrigerate.
Francine
Labelle Comtois
1 cup potatoes, diced
1 cup onions, diced
I cup carrots, diced
1 lb. lean hamburger
(uncooked)
1 cup uncooked rice
1 cup canned tomatoes or
tomato soup
2 cups boiling water
·
Place ingredients in
layers in large casserole or Dutch oven in order given. Sprinkle each layer with salt and
pepper. Dot top with butter.
·
Bake at 325 F for 2 - 2
1/2 hours.
Francine
Labelle Comtois
2 cups sifted all-purpose
flour
2 tsps. baking soda
1/2 tsp. salt
2 eggs
1 1/2 cups white sugar
1 15-oz. can of undrained
fruit cocktail
1/4 cup packed brown sugar
1/4 cup chopped walnuts.
1/2 cup evaporated milk
(or cream)
1/4 cup butter
3/4 cup white sugar
·
Mix flour, soda, and salt
together.
·
In another large bowl,
beat the eggs into the sugar.
·
Add dry ingredients
alternately with fruit cocktail. Mix
well after each addition.
·
Pour into 9x13 pan. Bake at 350 F for 35-45 minutes.
·
Mix the brown sugar and
walnuts and sprinkle over cake.
·
Combine the last 3
ingredients and cook over medium heat to full boil, and slightly thickened. Spread over cake while still warm.
·
My sister in law used to
make this cake for over 20 years.
Francine Labelle Comtois
1 egg
1/2 cup sugar
1 1/4 cups flour
2 tsps. baking powder
3/4 tsp. salt
1/3 cup milk
3 tbsps. butter or
margarine, melted
1 cup fresh or frozen
blueberries
2 tbsps. sugar for topping
·
In mixing bowl beat egg
and 1/2 cup sugar. Combine flour,
baking powder and salt; add alternately with milk beating well after each
addition. Stir in
butter. Fold in berries.
·
Pour into greased 8-inch
square baking pan; sprinkle with remaining sugar.
·
Cover and chill overnight.
·
Remove from fridge 30
minutes before baking.
·
Bake at 350º for 30-35
mins.
Colleen Murakami
Yield : 12 - ¼ cup
servings
1 cup Kraft Feta Cheese
1/2 cup pitted and finely
chopped kalamata olives
1/2 cup finely chopped red
onion
1/2 cup finely chopped
roasted red pepper
1/2 cup Kraft Greek with
Feta and Oregano Dressing
2 Tbsp grated lemon peel
·
Combine feta Cheese,
olives, red onion and red pepper.
·
Add dressing and lemon
peel cover and refrigerate at least 1 hour or overnight
·
Serve with toasted
baguette bread slices
colleen murakami
Yield : 25 servings of
2Tbsp each
1 cup Miracle Whip Light Dressing
1 cup Mozzarella cheese
divided
1/2 cup shredded parmesan
cheese
1- 10 oz Frozen chopped
Broccoli, thawed and drained
1 2-oz Pimentos diced and
well drained
·
Mix together salad
dressing half of mozzarella cheese, parmesan cheese, broccoli and pimentos
·
Spread into 9 inch pie plate
·
Bake at 350F for 20-25
minutes or until heated through.
Sprinkle with remaining mozzarella cheese. Continue baking 5 minutes or until mozzarella cheese
is melted.
·
Serve with crackers.
Colleen
Murakami
Yield : 24 servings
3 cups Post Select
Cranberry Almond Crunch Cereal
1/4 cup firmly packed
Brown sugar
2 Tbsp Soft margarine
1 pkg (2 layer) Cake Mix
1 cup Fresh or frozen
raspberries
1/2 cup Icing Sugar
1 Tbsp Orange juice
·
Preheat oven to 350F
·
Combine cereal, brown
sugar and margarine until well blended set aside.
·
Prepare cake mix according
to "light" package directions but omitting oil. Pour half of the batter into greased 13 x 9
pan, and top with half each of the cereal mixture and berries. Repeat layers.
·
Bake at 250F for 40
minutes or until toothpick inserted in the middle comes out clean.
·
Cool completely.
·
Combine icing sugar and
orange juice. Drizzle over cake.
Joyce
Crete
1 pkg Lemon or Lime Light
Jelly Powder
1 ten once tomato soup
1/4 tin water
1 large pkg cream cheese
1 cup chopped celery
1 small green pepper
(optional)
1 green onion chopped
1 cup salad dressing
·
When soup and water start
to boil add and dissolve jello.
·
Cut up cheese and beat,
add rest of ingredients and stir.
·
Pour into bowl and set
until firm.
·
Thats what its called and
thats what it tastes like. Its one of
many favourites of our Condo and Bowling Club pot luck dinners.
Joyce Crete
1 pkg of Macaroni and
cheese
1 beatten egg
Tomato sauce
Green pepper, slice
Pepeproni
Mushroom, slice
Mozzarella shredded cheese
·
Hi This is a favourite
with kids the world over I think. Its
so simple kids from 6 to 96 can make it themselves and add their favourite
toppings.
·
Prepare the maccaroni and
cheese, mixed in the beaten egg and pressed into a greased pizza pan.
·
Bake 5 mins at 350° F.
·
Top with tomato sauce,
pepperoni, green pepers, mushrooms and mozzarella shredded cheese.
·
Bake 15 min more until
heated through.
Joyce Crete
1 lb ground beef
1 pkg of Maccaroni and
cheese (mine is usually Kraft)
1 can 19 oz chili style
seasoned diced tomatoes (I usually use crushed tomatoes)
1 cup water.
1 cup grated cheddar
cheese
·
Brown ground beef and
drain off fat.
·
Step 2 Stir in all of 1 pkg of Maccaroni and cheese
·
Add tomatoes and
water. Bring to a boil. Cover and
simmer until mac is cooked about 15 mins.
·
Top off with grated
cheddar cheese, Lower heat, cover again and let stand until cheese melts.
Joyce Crete
2 cups Soy milk
1 banana
1 orange
1 tsp ground ginger
·
Blend in the Soy milk the
banana, orange and ginger.
·
My doctor said that might
even help this persons poor old memory.
So heres to giving it a try.
Louise
Regnier
I have a recipe from my
great grand-mother. However, there is a slight problem. My English is not good
enough for me to translate. I hope somebody can help.
·
3 jaune d`oeufs battus que l`on met dans une tasse de
sirop d`érable bouilli.
·
3 blanc d`oeufs battus en neige que l`on met dans 2
tasses de crème douce fouettée.
·
Mettre le tout dans un moule fermé que l`on met dans
la glace (ou dehors dans la neige comme mon arriège-grand-mère faisait) pendant
3 heures pour le faire prendre. Lorsque prêt, renverser le moule sur une grande
assiette et servir.
Now in
english:
·
Beat three egg yolks, and
place them in a cup of boiled maple syrup.
·
Whip three egg whites into
a meringue, and blend them into two cups of whipped sweet cream.
·
Fold the two mixtures
together into a closed mold, and place it on ice (or outdoors in the snow, as
my great-grandmother used to do), for three hours, until it is set. When it is ready, turn the mold out onto a
large plate, and serve.
Joyce Crete
Yield : 4 svgs.
2 bananas sliced
2 cups fat-free milk
2 cups fat-free vanilla
yogurt
1/2 cup pineapple juice
1 Tbsp honey
·
Blend all together until
smooth. Serve immediately.
·
Its quick and easier to
drink it all than to eat it all separately.
High in potassium for blood pressure control.
Gary
Boivin
This sugar cookie recipe
comes from a cookbook my mother got for a wedding present in 1947. We always
made them at Christmas. I have used this recipe for the past 28 years and even
kids can make it with success.
1/2 cup shortening
1 cup sugar
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups flour
1/2 cup milk
1 teaspoon vanilla
·
Cream shortening with sugar.
·
Add egg and cream until
fluffy.
·
Sift dry ingredients
together and add alternately with milk (add vanilla to milk).
·
Chill dough, roll out and
cut into shapes.
·
Bake on a foil-lined
cookie sheet at 350º for 10-12 minutes.
·
Frost and decorate.
Gary
Boivin
2 1/4 cups flour
1/2 cup sugar
2/3 cups butter
3/4 cup fine chopped pecans
1 teaspoon baking soda
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cloves
3/4 cup buttermilk
1/2 cup molasses
1/2 cup canned pumpkin
1 egg
·
Preheat oven to 350º° F.
·
In a large bowl, combine flour
and sugar.
·
Cut in butter until
mixture resembles fine crumbs.
·
Stir in pecans.
·
Press 1 1/4 cups of crumb
mixture into bottom of a 9-by-9-inch pan.
·
Add remaining ingredients
to dry mixture; mix well.
·
Pour evenly over
crust-lined pan.
·
Bake at 350º° F. for 40-50
minutes, or until done.
Caramel Sauce:
1/2 cup butter
1 1/4 cups packed brown
sugar
2 tablespoons light corn
syrup
1/2 cup whipping cream
·
Melt butter in sauce pan.
·
Stir in brown sugar and
syrup. Bring to a boil.
·
Stir constantly until
sugar dissolves; about one minute.
·
Stir in cream; return to a
boil. Remove from heat.
·
Serve over warm
gingerbread with a scoop of vanilla ice cream. Garnish with chopped pecans, if
desired.
Gary Boivin
3/4 cup soy sauce
3/4 cup white sugar
5 cloves garlic
1 1/2 inches of peeled
ginger
3-4 pounds of chicken wings
·
Place first four
ingredients in a blender and blend well.
·
Wash and disjoint wings,
getting rid of third joint.
·
Place wings in a zip-top
bag and pour marinade over them.
Marinate for 18-24 hours in refrigerator.
·
Pour all the wings and
marinade in a well-greased 9-by-13-inch pan.
·
Roast in oven at 375º° F.
for about an hour or so, until the chicken is cooked. Let cool slightly before
serving.
Gary
Boivin
3 cups water
1 1/2 cups sugar
1 6-ounce can frozen
orange juice concentrate
1 6-ounce can frozen
lemonade concentrate
1 can crushed pineapple
3 bananas, mashed
1 package frozen
raspberries
1 cup frozen blueberries,
optional
1 quart lemon-lime soda
·
Combine water and sugar,
and heat to make a syrup.
·
Add frozen orange juice,
lemonade, pineapple with its juice, bananas and berries to the syrup. Stir to combine. Freeze.
·
Remove from freezer an
hour or so before serving. Break up mixture.
·
Place a large scoop in
small glasses or sherbert dishes (about 2/3 full), then pour some soda pop over
the top. Garnish
with a lime twist or mint leaves.
Gary
Boivin
A great holiday breakfast
casserole that may be made the night before, and baked while opening Christmas
presents.
Yield : 12 servings
1 X 16 ounce package
ground pork breakfast sausage
12 eggs
1 X 10.75 ounce can
condensed cream of mushroom soup
1 X 10.75 ounce can milk
1 X 4.5 ounce can sliced
mushrooms, drained
1 X 32 ounce package
frozen potato rounds
1/2 cup shredded Cheddar cheese
·
Place sausage in a skillet
over medium-high heat, and cook until evenly brown. Drain, and set aside.
·
Preheat oven to 350º F
(175º C). Lightly grease a 9x13 inch
baking dish.
·
In a large bowl, beat
together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour
into the prepared baking dish. Mix in the frozen potato rounds.
·
Bake in preheated oven for
45 to 50 minutes. Sprinkle with cheese,
and bake an additional 10 minutes, or until cheese is melted.
Agnes Menard
Yield : 4 serving
1 top and 1 bottom of non-cook
pastry shell *
1/2 pound of ham in 1/4 inch
cube
10 eggs
2 to 3 mushrooms finely
chopped
3 tbs of oignons finely
chopped
3 tbs of leek finely chopped
1/2 tea spoon of salt
1/4 tea spoon of pepper
1/4 tea spoon of sage
20 cubes of 1 cm of cheddar
cheese
·
Place half the ham in the bottom shell.
·
Add the eggs (keep one egg white), one beside the other, don't brake the
yoke.
·
Add oignons, cheese, leek, sage, salt and pepper.
·
Add the
remaining ham.
·
Brush part of the egg white around the pastry, cover with top
sheel. Brush with the rest of the egg white.
·
Cook in the pre-heat oven at 350
F., for 50 minutes.
·
Serve hot or cool. Make and
excellent lunch for work.
·
I use the Tenderflake deep bottom for the bottom and the normal one for
the top, like that I have space for the filling to expand.
Agnes Menard
26 oz of dry gin
10 cup. of white vine
2 X big bottle of cream soda
1 bottle of cranberry juice
·
Mix together
and serve.
Agnes Menard
Popcorn
1 1/4 cup of
melasse
3/4 cup of sugar
2 1/2 tbs of water
·
Make the popcorn with a hot air popcorn machine (don't use oil or
salt). Enough to fill the big pan you
use to cook the turkey. When I was
young we use a granit baby bath.
·
Cook melasse, sugar and water until
you have a hard ball in water.
·
Cover the popcorn and mix well. Form into ball.
·
My father use to do that for us after we were finish to decorate the
chrismas tree.
Janice
2 1/2 cups cubed 3-4 day old french bread
2 cups milk
2 tbsp butter
1/3 cup white sugar
2 eggs
1/2 tsp vanilla
Cinnamon
·
Place cubed bread in greased casserole dish and
sprinkle with a little cinnamon
·
Heat milk on stove, add butter, vanilla and
sugar beat eggs and add to warmed milk mixture
·
Pour over bread, making sure to soak well.
·
Sprinkle with any fruit or raisins, blueberries
are especially good bake at 350º for 1-1 ½ hours or until a knife comes out
clean when inserted in center of pudding
·
Serve warm with ice cream or whipped cream