Issuu

Cookies & Carols

2012

2 ❖ Thursday, November 15, 2012

Cookies & Carols

“A lifetime of learning begins here” Valleyview Campus

Sahali Campus

Pineview Campus

1764 Valleyview Drive Preschool Childcare - Ages 1 to 12

1585 Summit Drive Preschool Childcare - Ages 5 to 12

1711 Copperhead Drive Preschool Childcare - Ages 1 to 12

PLEASE JOIN US ON DECEMBER 15TH FOR OPEN HOUSE 9 TO 11AM AT THE VALLEYVIEW CAMPUS & 12 TO 2PM AT THE PINEVIEW CAMPUS

PROGRAMS WE OFFER ARE: • Infant/Toddler: 7:30 am to 5:30 pm • Preschool: 8:45 am to 11:15 am OR 11:45 am to 2:15 pm • 3-5 Preschool / Childcare: 7:30 am to 5:30 pm • School Age Care: Before and after school care (including kindergarten children) 7:30 am to 5:30 pm. Check our website for pick up locations. Our Montessori Enhanced program includes: Montessori prepared environment • Practical Life - activities to aid in developing independence for the child • Sensorial - physical development of the senses • Language - speaking, listening, reading and writing • Mathematics - concepts of number, shape and space • Cultural Studies - enrich the child’s understanding of the world through the study of zoology, botany, geography, history, art and music Enhanced environment • Block area and dramatic play area - helps children learn socially, physically, intellectually and creatively • Extensive theme, phonics, art and music program

. . . always putting children ﬁrst & always going several steps beyond!

25O.319.9O44 www.kamloopskidz.com

“Best Preschool and Best Daycare”

Thursday, November 15, 2012 ❖ 3

Cookies & Carols

RECIPE INDEX Curried Coconut-Mango Chicken in Wonton Cups 4 Homemade Chip Dip 4 Rosemary Goat Cheese Tart 6 Crab and Shrimp Cakes 6 Sweet Sour Chicken Dippers 8 Cranberry Compote 8 Chewy Nut Mix 10 Peanut Butter and Bacon Cups 10 Christmas Morning Wife Saver 12 Roasted Brussel Sprouts 14 The Perfect Turkey 14 Turkey Chow Mein 16 Foolproof Rib Roast 18 Yorkshire Pudding 18 Cherry Balsamic Short Ribs 20 My Mom’s Sugar Cookies 24 No Bake Frozen Lemon Cream 24 Cavacas 25 Grandma’s Christmas Cookies 25 Creamy Snowballs 25 Mildred Whitford’s Gingerbread 25 Christmas Croissant Dessert 26 Christmas Punch 26 Peanut Butter Squares 27 Chocolate Log 27 Lo-Cal Christmas Snow 27

Easy Key-Lime Pie Almond Crisp Cookies Chocolate Coffee Cake Easy-to-Make Chocolate Fudge Goldilock’s ‘Just Right’ Porridge No-Bake Pistachio Marshmallow Dessert Homemade Play Dough Mini Cheesecake Cupcakes Chocolate Snowballs

29 29 29 29 30 30 30 30 30

Wher e ethe Wher t music begins! Reg Register For Music Lessons Today. Guitar, Piano, Drums, Bass, Sax, Flute, Trumpet, Violin, Clarinet ,Voice and More!

Why W h Choose Long & McQuade? Music lessons for all ages, stages and styles. Professional instructors make learning fun. Convenient lesson times for busy families. No Registration Fees. Affordable Instrument Rentals. Yamaha group Yama classes are available children and up. a free demo. Yamaha Juniormusic Group Classes - Intro toformusic for3Ages 3 &Call up.for FREE DEMOS!

955 Lorne St., Kamloops 250.828.2315

4 ❖ Thursday, November 15, 2012

Cookies & Carols

Appetizers

CURRIED COCONUT-MANGO CHICKEN 24 wonton wrappers Drizzle of olive oil 1 small white onion chopped fine 2 garlic cloves crushed 1 tbsp. grated fresh ginger 2 c. chopped cooked chicken 1 tbsp. curry paste 1/2 c. coconut milk or evaporated milk 1/3 c. mango chutney Juice of 1/2 of lime Salt to taste Chopped fresh cilantro (optional)

WONTON CUPS

Add the chicken, curry paste, coconut milk or evaporated milk, chutney, lime juice and salt. Cook, stirring often, until bubbly and thickened. Cool slightly or chill before spooning into wonton cups. If you want, sprinkle with chopped cilantro. Makes two-dozen cups. Carol Frederick

HOMEMADE

Preheat oven to 350 F. Press wonton wrappers into mini muffin cups, bake for five to 10 mins until golden. Set aside to cool. To make the filling, heat about a teaspoon of oil in frying pan and saute onion for five minutes, till soft. Add the garlic and ginger and cook for another minute.

1 1 1 1 1 1

CHIP DIP

c. sour cream c. Miracle Whip tsp. dill weed tsp. Bon Appetit tbsp. minced onion (optional) shake lemon pepper

Mix well. Keep refrigerated until time to serve. Anne Marie John

Season’s Eatings! We have delicious fruit trays, vegetable trays & fruit baskets, all made to order for your Christmas gift giving and entertaining.

Gift Certiﬁcates Available!

#18~1415 Hillside Drive • 250-372-8744

Thursday, November 15, 2012 ❖ 5

Cookies & Carols

ZUCCHINI CHOCOLATE LOAF

DREAM BARS

¾ cup butter or Canola oil 2 cups white sugar 3 large eggs - Beat all together SIFT the following ingredients • 2 ½ cups flour, ½ cup Cocoa (Frys) • 2 ½ tsp baking powder • 1 ½ tsp baking soda • 1 tsp cinnamon and nutmeg Add 2 cups grated Zuchinni (with green skin) Add dry ingredients and mix well. Add 1 Cup of chopped nuts Pour into 2 loaf pans – Bake 1 hour at 350 in oven

Cream the following: ½ cup of butter 1 cup of flour 2 tablespoons icing sugar Blend together and spread in pan Bake 5 minutes at 350 - This is your base.

ZUCCHINI LEMON LOAF Beat 1 ½ cups white sugar, 1 cup of oil and 2 large eggs Add grated lemon peel of 2 lemons and juice SIFT the following ingredients • 4 cups flour • 4 tsp baking powder • 1 tsp salt • 1 ½ tsp baking soda • 1 tsp nutmeg Add 1 cup of milk to the dry ingredients and add 2 cups of grated Zuchinni Blend and pour into 2 loaf pans Bake 1 hour at 350 in oven. Optional – Raisins and dried Cranberries may be added at Christmas. Loaves are moist and always nice, but not too sweet.

Topping: In a large bowl, beat 2 large eggs. Add 1 cup of brown sugar Add ½ can crushed pineapple (drained) Add ½ cup flour, ¼ tsp salt, 1 tsp. baking powder Blend the following: ¼ cup chopped walnuts ½ cup glazed cherries ½ cup shredded coconut ½ tsp vanilla Spread on top and bake for 45 minutes at 350 degrees in oven until golden brown.

Recipes from Resident of Ridgepointe – Anne

Merry Christmas

FROM THE RESIDENTS AND STAFF OF RIDGEPOINTE AT PINEVIEW KAMLOOPS INDEPENDENT RETIREMENT LIVING

Come join us on Saturday, December 1st 1:00 – 4:00 for our Christmas Tea & Craft Sale

www.ridgepointe.ca

Call today for your personal tour 250-851-8800 toll free 1-877-841-8999 1789 Primrose Court, Kamloops (just up the hill from Costco)

6 ❖ Thursday, November 15, 2012

Cookies & Carols

CRAB

ROSEMARY GOAT CHEESE TART 1 sheet frozen puff pastry, thawed 1/3 c. soft goat cheese, like Chevrai 2 or 3 tbsps. heavy cream 1 lemon for zesting 3 tbsps. fresh rosemary leaves Freshly ground pepper

SHRIMP CAKES

1/2 lb. freshly shelled crabmeat 1/2 lb. shrimp, peeled amd finely chopped 1/2 bunch fresh cilantro, chopped 3 green onions finely chopped 1/4 c. mayonnaise 1 c. dry breadcrumbs Sea salt and freshly ground black pepper Sour cream Fresh cilantro Preheat oven to 350 F. Mix crab, shrimp, cilantro, onion, mayo and breadcrumbs in large bowl. Season with salt and pepper. Divide into six balls and press into patties. Cover and refrigerate until needed. Brown patties on both sides in a dry skillet over med heat. Transfer to baking sheet and bake for five to seven minutes or until cooked through. Dollop with sour cream and sprigs of cilantro. Lorraine Dickinson

ECERDE . 1 E N MA –2 LL 4

Position rack in centre of oven and heat to 450 F. Cut pastry in half lengthwise. Wet the edges and then fold over and press lightly to make a border all the way around. Put on parchment-lined baking sheet. Use fork to mix goat cheese and heavy cream until smooth and easy to spread. Evenly spread the cheese inside the border of each pastry, grate lemon zest over top, then sprinkle with rosemary sprigs and fresh ground pepper.

AND

HO! HO! O! H HO! O! H O! H GIVE THE GIFT IF T O OF F G IVE T HE G

SNOW! wee ccan an hhelp elp w with ith tthat hat ) (w With the holiday season quickly approaching, the Sun Peaks team returns to the ’Loops to make gift giving a tad easier! Come visit our Kamloops store location in Aberdeen Mall for a limited time only—December 1 to 24—to find something for everyone on your list. We’ve got holiday goodies like gift cards, gift lift tickets, Sun Peaks logo wear, and even golf gift ideas. You’ll also find all the resort essentials you need like special events info, maps and guides, plus snow sports deals and whatever else you need to know for a fun-filled season on the slopes!

250.578.5474 SunPeaksResort.com Photo: Corey Wiwchar

Cookies & Carols

834 Laval Crescent, Kamloops 250-372-8141

Thursday, November 15, 2012 â?– 7

nufloorskamloops.com

8 â?– Thursday, November 15, 2012

SWEET SOUR CHICKEN DIPPERS Batter: 1 c. all-purpose flour 1 c. corn starch 2 tsp. baking powder 2 tsp. baking soda 2 tsp. sugar 1 1/3 c. cold water

Cookies & Carols

CRANBERRY COMPOTE 1 tbsp. butter 2 c. thinly sliced onions 1/4 c. balsamic vinegar 1/2 c. dried cranberries 1 tbsp. sugar 1/2 tsp. salt 1/2 tsp. grated orange rind 16 crackers 8 oz. reduced-fat cream cheese

Oil for deep-fat frying 1 1/2 lbs. boneless skinless chicken breast cubed

Melt butter in a pan over medium heat. Add onions and sautĂŠ 15 to 18 minutes or until golden and tender. Stir in vinegar, cranberries, sugar, salt, and orange rind; Cook, stirring occasionally, about five minutes or until liquid is reduced to about two tablespoons. Spread cream cheese onto the crack-

Heat oil in deep fryer to 375 F. Dip chicken pieces in batter; drop into oil and fry until golden brown, about five to eight minutes. Serve with a sweet-and-sour sauce.

Virginia Meltz

ers. Top each with cranberry compote.

ÂŽ

Visit our Kamloops showroom to see bath and kitchen products from leading suppliers including:

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830 Laval Crescent, Kamloops 250-372-7738 www.rlrbc.com

Santa Arrives

Thursday, November 15, 2012 ❖ 9

Cookies & Carols

AT NORTHILLS SHOPPING CENTRE

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700 TRANQUILLE ROAD KAMLOOPS • Ardene • Back to Health Centre • Best West Realty • Canadian 2 for 1 Pizza • Cash Stop Loans • Canadian Hearing Care • CIBC • Dollar Tree • Easy Home

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STUFF

2-5 P.M.

• Lushwear L h • Mark's Work Wearhouse • McGoos Smokes 'N Stuff • Mommy & Me • Movie Mart • North Shore Treatment • Northills Dental Centre • Northills Lottery Ticket • Papa John’s Pizza

• PCS Wireless Wi l • Ruth Saunders Optometrist • Sandwich Tree • Seniors Information Centre • Serene Fish & Chips • Shaw Cable • Shoppers Drug Mart • Source By Circuit City • Spice of India

OVER 40 STORES AND SERVICES FOR YOUR SHOPPING CONVENIENCE

• Starbucks • Suzanne's • TD Canada Trust • Tower Barber Shop • Treasures • Twin Phoenix • Water On The Run • YMCA

10 ❖ Thursday, November 15, 2012

Cookies & Carols

CHEWY NUT MIX ¼ c. butter ¾ c. smooth peanut butter 5 c. mini-marshmallows 3 c. Honey Bunches of Oats cereal 6 c. popped popcorn 1 c. peanuts Preheat oven to 250 F. Microwave butter and peanut butter in large microwave bowl on high for about one minute. Stir until well-bended. Add marshmallows, toss to coat. Microwave one minute or until marshmallows have puffed up. Stir in cereal and popcorn. Add peanuts and mix lightly. Spread evenly onto two greased 15- by 10-inch baking pans. Bake for 10 minutes. Cool. Break into small pieces. Store in airtight container at room temperature.

PEANUT BUTTER

AND

BACON CUBES

8 slices extra-thin white bread 1 1/4 c. crunchy peanut butter 1 lb. sliced bacon Spread peanut butter generously on four slices of bread. Top with four remaining bread slices and trim crusts. Cut each sandwich into thirds, vertically and horizontally, to make nine cubes. Cut each bacon slice into thirds and wrap each sandwich cube with bacon. Secure with wooden toothpicks. Place cubes on rack of a broiler pan. Bake at 350 F for 15 to 20 minutes or until bacon is nicely crisped.

Makes 12 cups.

Anne Marie John

ishing the very best to you all this

Holiday Season!

INDUSTRIES Member of the

Recipient of the

Rogers Foods Ltd. Mincemeat Butter Tart Squares … the butter tart favourite with a festive difference BASE: 250 mL

ROGERS NO ADDITIVE 1 cup ALL PURPOSE FLOUR m, brown sugER 1 tbsp. 125 mL butter 1/2 cup TOPPING: 250 mL ROGERS PORRIDGE OATS OR 1 cup LARGE FLAKE OATS 1 mL salt 1/4 tsp. 2 mL baking powder 1/2 tsp. 2 eggs 2 300 mL brown sugar 1¼ cups 250 mL mincemeat 1 cup Preheat oven to 180˚ C (350˚F). Prepare base by combining ROGERS NO ADDITIVE / ALL PURPOSE FLOUR and brown sugar; cut in butter or margarine. Press into a greased 2L (9” x 9”) cake pan and bake 15 minutes or until slightly browned. Meanwhile, prepare topping by combining ROGERS OATS, salt and baking powder; set aside. Beat eggs and add brown sugar and beat again. Stir in mincemeat. Add dry ingredients and mix until well combined. Pour this mixture over partially baked base and bake an additional 25 - 30 minutes. Cool, then cut into squares. YIELD: 30 - 36 squares. Baking Ingredients and Cookbooks available at…

ROGERS BULK FOOD STORE 68O Kingston Ave. • 25O.376.8711 Fax: 25O.376.4511 • www.excelkitchens.ca

4420 Larkin Cross Road, Armstrong, BC V0E 1B6 1-800-356-8735, ext. 5 • store@rogersfoods.com • www.rogersfoods.com

Cookies & Carols

Entrees

Thursday, November,15, 2012 ❖ 11 ,

CHRISTMAS MORNING WIFE SAVER 8 slices of bread, crust removed 8 thin slices of ham or back bacon 8 slices of cheddar cheese 3 eggs 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. dry mustard 1 tsp. Worcestershire sauce 1/4 c. finely chopped onions 1 1/2 c. whole milk 1/4 c. butter 1/2 c. potato chips The day before serving: Sauté onions until translucent. Set aside. In an eight-inch-square, buttered glass baking dish, cover entire bottom of dish with sliced bread slices. Cover bread with ham. Cover ham with cheese. Cover everything with remaining bread slices (as if to make a sandwich). In a bowl, beat eggs, salt, pepper, dry mustard,

onions, Worcestershire sauce and milk. Pour mixture over the layered items, ensuring even coverage. Cover and refrigerate overnight. In the morning: Melt one-quarter cup butter. Pour butter over top of the casserole. Cover with crushed potato chips. Bake at 350 F for one hour or until done. Let stand for 10 minutes before serving.

Joanne Schroeder

Happy Holidays!

Yvette | Leonie | Karen | Rosemary | Gail We invite all our past clients & always welcome new clients to come into our new location. Now located on the exterior of Aberdeen Mall between Dolson’s Source For Sports & The Bay Open Saturdays for your convenience

Save money. Live better. 1055 Hillside Drive • 25O.374.1591

Call: 250.372.0544 1.800.565.6253

www.geo.ca

12 â?– Thursday, November 15, 2012

Cookies & Carols

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Thursday, November 15, 2012 ❖ 13

Cookies & Carols

Silent Night, holy night; All is calm, all is bright. ‘Round yon virgin Mother and Child; Holy infant so tender and mild. Sleep in heavenly peace, Sleep in heavenly peace. Silent night, holy night;

Silent Night Shepherds quake at the sight; Glories stream from heaven afar, Heav’nly hosts sing “Hallelujah!” Christ, the Saviour is born! Christ, the Saviour is born! Silent night, holy night; Darkness flies, all is light. Shepherds hear the angels sing: “Hallelujah, hail the King!”

Christ the Saviour is born! Christ the Saviour is born! Silent night, holy night; Child of heav’n, O how bright! Thou didst smile when Thou wast born; Blessed be that happy morn; Full of heav’nly joy, Full of heav’nly joy.

Away in the Manger Away in the manger, No crib for a bed, The little Lord Jesus Laid down his sweet head; The stars in the heavens Looked down where he lay, The little Lord Jesus, Asleep on the hay.

The cattle are lowing, The poor Baby wakes, But little lord Jesus, No crying He makes. I love Thee, Lord Jesus! Look down from the sky, And stay by my cradle ‘Til morning is nigh.

Merry Christmas To you and your family, from Durvene and Family Thank you for your patronage over the past year!

We will be closed for the holidays from December 22nd - JJanuaryy 3rd.

Be near me, Lord Jesus, I ask Thee to stay close by me forever, And love me, I pray; Bless all the dear children In Thy tender care, And take us to heaven To live with Thee there.

Licenced Group Daycare for children ages 30 months to 5 years • Qualiﬁed ECE staff • Preschool curriculum urriculum included includ • Two nutritious snacks included daily • Weekly Gro Group Rhythm Classes included in your our fees • Clas Classroom setting • Part time and full time spaces available All the staff at Children’s Place Childcare Centre hope you have a wonderful holiday.

Open 7:30 am -5:30 0 pm Phone : 778-471-5771 5771 Email: childrensplacechildcare@gmail.com care@gmai www.childrensplacechildcare.weebly.com ildcare.weebly 250.372.2536 • www.appliancegallery.ca

Where children learn through play...together

14 â?– Thursday, November 15, 2012

ROASTED BRUSSEL SPROUTS Even people who hate brussel sprouts LOVE them roasted this way. 4 c. Brussel sprouts Olive oil Balsamic vinegar Sea salt Preheat oven to 375 F. Wash and trim the brussel sprouts. Place Brussel sprouts into a bowl and drizzle olive oil over them, until they have a slight coating. Drizzle mixture with about one tablespoon of balsamic vinegar. Place Brussel sprouts on a cookie sheet and then sprinkle them with the sea salt. Roast in the oven at 375 F for about 45 minutes (every 15 minutes, shake the pan to adjust the brussel sprouts for even browning). Brussel sprouts should be brown in colour and have soft centres when they are done. Cindi Hamoline

Cookies & Carols

THE PERFECT TURKEY 1 1- lb. whole turkey, neck and giblets removed 2 c. kosher salt 1/2 c. butter, melted 2 large onions, peeled and chopped 4 carrots, peeled and chopped 4 stalks celery, chopped 2 sprigs fresh thyme 1 bay leaf 1 c. dry white wine Rub the turkey inside and out with the salt. Place the bird in a large stock pot and cover with cold water. Place in the refrigerator and allow the turkey to soak in the salt-water mixture 12 hours or overnight. Preheat oven to 350 F. Thoroughly rinse the turkey and discard the brine mixture. Brush the turkey with half the melted butter. Place breastside down on a rack in a roasting pan. Stuff the cavity with one onion, half the carrots and celery, one sprig of thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the pan and cover with the white wine. Roast uncovered about four hours, until the internal temperature of the thigh reaches 180 F. Carefully turn the turkey breast side up about two-thirds through the roasting time and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Wishing all our clients a safe & fulďŹ lling Holiday Season. Thanking your for all your support & friendship throughout 2012. We look forward to a great 2013!

#401-1150 Hillside Drive 250-374-7700 www.changesstudio.com

Thursday, November 15, 2012 ❖ 15

Cookies & Carols

Let It Snow Oh the weather outside is frightful But the fire is so delightful And since we’ve no place to go Let it snow! Let it snow! Let it snow! It doesn’t show signs of stopping And I brought some corn for popping The lights are turned way down low

When we finally kiss goodnight How I’ll hate going out in the storm But if you’ll really hold me tight All the way home I’ll be warm. The fire is slowly dying And my dear we’re still good byeing But as long as you love me so

Let it snow! Let it snow! Let it snow!

We Wish You A Merry Christmas We wish you a Merry Christmas, We wish you a Merry Christmas We wish you a Merry Christmas and a Happy New Year Good tidings we bring to you and your kin, Good tidings for Christmas, and a Happy New Year

Now bring us some plum pudding, Now bring us some plum pudding, Now bring us some plum pudding, and bring it our here! We won’t go until we get some, We won’’t go until we get some We won’t go until we get some, do bring it out here!

.ca s y o T eed w e l b Tum

SAHALI MALL!

16 ❖ Thursday, November 15, 2012

Thursday, November 15, 2012 ❖ 17

Cookies & Carols

Jingle Bells

TURKEY CHOW MEIN Such a yummy way to deal with all that leftover turkey. 4 c. of chopped vegetables (I use bean sprouts, bell peppers, mushrooms, celery and onion) 4 c. of coleslaw mix (cabbage and carrots) 3 c. of cooked and shredded turkey meat. 2 cloves of garlic (chopped) 1/2 tsp. of grated ginger root (optional) 4 c. of chow mein noodles. Oil for stir frying Green onions and roasted sesame seeds (optional for garnish) Sauce: 1 c. chicken broth 2 tbsp. soya sauce 2 tbsp. oyster sauce 1 tsp. sesame oil 2 tbsps. corn starch

Heat up your stir-fry pan, then add oil. Add your garlic, ginger and onions to the pan and sauté for three minutes, then add the other chopped vegetables. Once chopped vegetables have cooked for four minutes, add the coleslaw mixture and turkey and fry for about three minutes. Add sauce mixture and bring to a boil. Add chow mein noodles — mix together and remove from heat. Serve hot with a garnish of sesame seeds and green onion.

Dashing through the snow, In a one-horse open sleigh, O’er the fields we go, Laughing all the way! Bells on bobtail ring, Making spirits bright, What fun it is to ride and sing A sleighing song tonight!

Cindi Hamoline

Savings

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Oh, Jingle bells, jingle bells, Jingle all the way, Oh, what fun it is to ride In a one-horse open sleigh - hey! Jingle bells, jingle bells, Jingle all the way, Oh, what fun it is to ride In a one-horse open sleigh!

Oh, jingle bells, jingle bells, Jingle all the way, Oh, what fun it is to ride In a one-horse open sleigh - hey! Jingle bells, jingle bells, Jingle all the way, oh what fun it is to ride In a one-horse open sleigh!

Wash, peel and chop vegetables. Grate ginger root and chop your garlic. Shred turkey leftovers (I use two forks to do this). Prepare sauce by mixing all ingredients together (corn starch should go in last). Whisk briskly, ensuring the corn starch is broken down and there are no lumps. Set aside for later.

FALL

A day or two ago, I thought I’d take a ride, And soon Miss Fanny Bright, Was seated by my side, The horse was lean and light, Misfortune seemed its lot We got into a drifted bank, And whee! We got up-sot!

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16 ❖ Thursday, November 15, 2012

Thursday, November 15, 2012 ❖ 17

Cookies & Carols

Jingle Bells

Cindi Hamoline

Savings

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While supplies Whil li llast.t EExpires i DDecember b 33rd, d 2012

00 OFF

While supplies last. Expires December 3rd, 2012 Whi Wh

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While supplies last. Expires December 3rd, 2012

18 â?– Thursday, November 15, 2012

FOOLPROOF RIB ROAST 1 2 1 1

5-lb. standing beef-rib roast tsp. salt tsp. ground black pepper tsp. garlic powder

Allow roast to stand at room temperature for at least one hour. Preheat the oven to 375 F. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast. Roast for one hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for three hours. Thirty to 40 minutes before serving, turn the oven back on at 375 F to reheat the roast. The internal temperature should be at least 145 F. Remove from the oven and let rest for 10 minutes before carving into servings.

YORKSHIRE PUDDING 1 c. flour 1/2 tsp. salt 2 eggs 1 cp. milk 1 tbsp. oil plus oil for bottom of muffin cup or pan used to bake them Beat eggs, add flour and one-third of the milk. Gradually add milk and oil Beat for about two minutes. Let set on counter until it comes to room temperature. In muffin pans, put small amount of oil in bottom of each and put in preheated oven for about three minutes or until it starts to smoke. Take out of oven; quickly and carefully, put mix into oil and then put back into oven for 15 to 20 minutes or until golden brown. The length of time depends on the size of the pan being used. Angela Wilson

Cookies & Carols

Rosemary & Honey Chicken Drummets 12 chicken wing drummets 1 tbsp. butter 2 tbsp. honey 1 tsp. Dijon mustard 1 tbsp. lemon juice 1 tbsp. fresh rosemary, chopped 1 clove garlic minced 1/2 tsp. smoked paprika 1/2 tsp. Tobasco sauce Salt & Pepper to taste Preheat oven to 375â€™F. Place wings onto a rack in a shallow baking pan and bake uncovered for 30 minutes. In a small saucepan melt butter over medium-low heat, add remaining ingredients and cook for approximately 3 minutes, set aside. Remove wings from oven and carefully place in a medium bowl. Pour sauce mixture over wings and stir to incorporate Return wings to baking dish and continue to cook for 15 more minutes. Garnish with additional chopped rosemary. Serve with a Chive or Blue Cheese Dip if desired.

#202~1150 Hillside Drive Aberdeen Court 250.314.9641 www.winekitzkamloops.com Monday - Friday 10 am - 6 pm & Saturday 9:00 am - 5:00 pm

Cookies & Carols

Joy To The World Joy to the world! The Lord is come; Let earth receive her King. Let ev’ry heart prepare Him room, And heav’n and nature sing, And heav’n and nature sing, And heav’n and heav’n and nature sing. Joy to the world The Saviour reigns, Let men their songs employ, While fields and floods, Rocks, hills, and plains, Repeat the sounding joy, Repeat the sounding joy, Repeat, repeat, the sounding joy. He rules the world With truth and grace, And makes the nations prove The glories of His righteousness, And wonders of His love, And wonders of His love, And wonders, and wonders of His love.

Thursday, November 15, 2012 ❖ 19

Deck The Halls

Deck the halls with boughs of holly Fa la la la la, la la la la. ‘Tis the season to be jolly Fa la la la la, la la la la. Don we now our gay apparel Fa la la la la, la la la la. Troll the ancient Yuletide carol, Fa la la la la, la la la la. See the blazing Yule before us, Fa la la la la, la la la la. Strike the harp and join the chorus, Fa la la la la, la la la la. Follow me in merry measure, Fa la la la la, la la la la. While I tell of Yuletide treasures Fa la la la la, la la la la. Fast away the old year passes, Fa la la la la, la la la la. Hail the new, ye lads and lasses, Fa la la la la, la la la la. Sing we joyous all together, Fa la la la la, la la la la. Heedless of the wind and weather, Fa la la la la, la la la la.

KAMLOOPS UPHOLSTERY LTD. Custom care for all your upholstery needs by Peter Udesen ~ Owner/Operator • Automotive • RV • Marine • Furniture & much more! Serving Kamloops & area for over 35 years #6-1445 McGill Road 250-372-2073

20 ❖ Thursday, November 15, 2012

Cookies & Carols

CHERRY BALSAMIC SHORT RIBS 3 lbs. beef short ribs, trimmed Salt and ground black pepper to taste 4 tbsps. olive oil, divided 1 onion, chopped 2 stalks celery, chopped 2 carrots, chopped 1 bulb fennel, sliced 1 c. burgundy wine 3 sprigs fresh rosemary 8 sprigs fresh thyme 3 bay leaves 2 1/2 tbsps. beef demi-glace 4 c. chicken stock 1 c. cherry cola 1/3 cup balsamic vinegar 2 c. pitted frozen tart cherries, thawed 1 tablespoon butter Preheat oven to 350 F. Sprinkle the ribs with salt and pepper. Heat a heavy cast-iron pot or Dutch oven over medium heat until it just begins to give off wisps of smoke; drizzle in about 1 1/2 tablespoons of olive oil. Sear three ribs in the hot oil until golden brown on all sides. Repeat process to sear the remaining ribs as before. Transfer ribs to a plate and set aside.

Discard used oil. Place remaining tablespoon of olive oil in the pot over medium heat and stir in the vegetables. Sprinkle with a pinch of salt and cook until the vegetables are soft and the onions are translucent, stirring frequently, about eight minutes. Pour in the wine; scrape and dissolve all the browned flavor bits from the bottom of the pot. Bring the mixture to a boil and cook until the liquid is reduced by half. Stir in rosemary, thyme, bay leaves and demi-glace; stir well. Mix in the stock, cola and vinegar. Push the ribs into the vegetable mixture so they are about halfway covered; spread cherries over the ribs. Pour any meat juices over the cherries, bring all to a boil over medium heat and cover. Place the covered pot into the preheated oven, and cook until the meat is tender, about four hours. Remove the ribs to a serving platter. Skim fat from the cherry sauce and strain the cherries, vegetables,and juices through a fine-mesh sieve into a bowl. Discard the solids and return the liquid back to the pot. Bring to a boil and cook the sauce over medium heat until thickened, about 10 minutes, stirring frequently; whisk in butter. Serve sauce over the short ribs.

We would love to have you join us!

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Thursday, November 15, 2012 â?– 21

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22 ❖ Thursday, November 15, 2012

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Thursday, November 15, 2012 ❖ 23

Cookies & Carols

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24 ❖ Thursday, November 15, 2012

Cookies & Carols

Desserts

MY MOM’S SUGAR COOKIES

NO BAKE FROZEN LEMON CREAM 3 c. whipping cream 1 1/2 c. sugar 1 1/2 tsp. grated lemon rind ½ c. freshly squeezed lemon juice Yellow food colouring (optional)

In a large bowl, sift the following: 2 1/2 c. sifted flour 1/2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt Then add: 1/2 c. shortening or butter 1 c. sugar 2 unbeaten eggs 1 tsp. vanilla 1 tbsp. milk Mix thoroughly. Roll dough on lightly floured board to one-eighth-inch thickness. Cut with a cookie cutter and sprinkle with sugar. Decorate with dollops of jam. Bake on greased cookie sheets at 425 F for 10 minutes. Yields four dozen.

In a medium bowl, combine cream and sugar and mix. Add lemon juice and rind (the mixture should thicken somewhat) You can add food colouring to achieve a nice colour. Place squares of wax paper into each cup in a 12-cup muffin tray and divide the cream mixture equally into the cups. Cover and freeze for 12 hours. Remove from freezer 15 minutes before serving using the inlaid wax paper remove from muffin pan. Spoon fresh fruit or fruit puree over the cream for a refreshing dessert. Branson Bonthoux

Maya Fujimure

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Thursday, November 15, 2012 ❖ 25

Cookies & Carols

CAVACAS (POPOVERS) 1 1 6 1 1

c. oil c. flour eggs c. icing sugar egg white

Preheat oven to 450 F. Mix the oil and flour together well. Beat in well one egg at a time for 20 minutes. Grease muffin tins. Pour and fill one-half to -threequarters full. Bake until they fully rise. Reduce heat to 400 F and bake until golden (about 20 minutes). Prepare icing by mixing fluffy egg white with icing sugar. Ice while still warm. Makes about three dozen. Maria Carvalho

GRANDMA’S CHRISTMAS COOKIES 2 c. flour 1 tsp. salt 1 tsp. baking soda 1 c. butter 2 eggs 1 1/2 c. raisins (wash them first) 1 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. cloves 1 tsp. vanilla 1/2 tsp. almond extract 1 c. walnuts chopped 1 1/2 c. mixed peel Sift together first three ingredients and mix the rest in a separate bowl, then combine. Bake at 350 F for 10 to 12 minutes. Angela Wilson

CREAMY SNOWBALLS 4 oz. cream cheese, softened 2 c. icing sugar 2 tbsp. milk 2/3 c. semi-sweet chocolate chips, melted 1/2 tsp. vanilla 3 c. miniature coloured marshmallows Coconut for rolling Combine first five ingredients together in a bowl, beat until smooth. Fold in marshmallows and chill the mix well. Shape into 1 1/4-inch balls. Roll in coconut. These freeze well. Makes about 40 snowballs. Linda Cornborough

MILDRED WHITFORD’S GINGERBREAD 1 c. butter 1 c. sugar 1 egg 1 c. dark molasses 2 tbsp. vinegar 5 c. flour 1 1/2 tsp. baking soda 1/2 tsp. salt 2 tsp. ginger 1 tsp. cinnamon 1 tsp. cloves Cream butter. Add sugar. Beat in egg, molasses, and vinegar. Blend in sifted dry ingredients. Chill in refrigerator. Roll one-eighth to one-quarter-inch thickness on a lightly floured surface. Cut and place on a greased cookie sheet. Bake at 375 degrees for five to 15 minutes. Maya Fujimura

26 ❖ Thursday, November 15, 2012

Cookies & Carols

CHRISTMAS PUNCH

CHRISTMAS CROISSANT DESSESRT 6 large croissants 4 egg yolks 3 whole eggs 3 1/2 c. heavy cream 1/2 c. Bailey’s Irish Cream 2 c. white-chocolate disks 1 c. dried cherries (or crancherries) 1/4 tsp. kosher salt 1 tbsp. vanilla 1 1/2 c. sugar Raw sugar (to sprinkle on top) Butter (to coat baking dish) Butter a nine- by 13-inch glass baking dish. Cut croissants on an angle in one-inch slices. Arrange in baking dish, layering cut-side down. Sprinkle chocolate chunks and cherries on top. In a separate bowl, mix yolks, eggs, cream, Bailey’s, vanilla, sugar and salt. Pour mixture over croissants. Sprinkle a little raw sugar on top. Bake in 300 F oven for 30 or 40 minutes. Serve warm.

1 2 2 6 6 1 1 1 1

6-oz. box strawberry Jell-O c. boiling water c. cold water oz. frozen orange juice oz. frozen lemonade 46-oz. can pineapple juice c. sugar litre ginger ale pint fresh strawberries, sliced

Add boiling water to Jell-O and stir to completely dissolve. Add cold water and sugar to the Jell-O and mix well. Add fruit juices one at a time, mixing well. Pour into two one-quart containers and freeze in freezer. When ready to serve, put the slightly thawed mixture into a large punchbowl and crush with a large fork. Pour ginger ale over mixture and add strawberries.

Watch the

SANTA CLAUS

PARADE on CFJC TV7

Saturday, December 1st • 6:00 PM Sunday, December 2nd • 12:00 PM Noon

Watch CFJC TV7 on Bell ExpressVu Channel 259 or Star Choice Channel 309

Thursday, November 15, 2012 ❖ 27

Cookies & Carols

PEANUT BUTTER SQUARES ½ c. butter 1 c. peanut butter 1 c. butterscotch chips 1 tsp. vanilla Coloured mini-marshmallows

CHOCOLATE LOG Chocolate wafer cookies Real whipping cream

Melt butter, peanut butter, butterscotch chips and vanilla in microwave until it is smooth when stirred. Let cool. Add marshmallows and mix. Pour into greased pan and let set in the refrigerator. Cut into squares.

Layer wafers and whipping cream to form a log. Cover with whipping cream and decorate with chocolate shavings or sprinkles as desired. Let set in refrigerator. Anne Marie John

LO-CAL CHRISTMAS SNOW 2 c. sugar-free Cool Whip 3/4 c. Splenda granular sugar substitute 1 20-oz. crushed pineapple with own juice 2 large mashed bananas 2 tbsps. lemon juice 1/4 c. chopped maraschino cherries 1/2 pint light sour cream 3/4 c. chopped pecans Mix ingredients together. Put in dish and freeze. Dish out to serve.

www.culturecare.ca info@culturecare.ca

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28 â?– Thursday, November 15, 2012

Cookies & Carols

Twelve Days of Christmas On the first day of Christmas, my true love gave to me, a partridge in a pear tree. On the second day of Christmas, my true love gave to me, two turtle doves, and a partridge in a pear tree. On the third day of Christmas, my true love gave to me, three French hens, two turtle doves, and a partridge in a pear tree. On the fourth day of Christmas, my true love gave to me, four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the fifth day of Christmas, my true love gave to me, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the sixth day of Christmas, my true love gave to me, six geese a laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the seventh day of Christmas, my true love gave to me, seven swans a swimming, six geese a laying, five golden rings; four calling birds,three French hens, two turtle doves, and a partridge in a pear tree. On the eighth day of Christmas, my true love gave to me, eight maids a milking, seven swans a swimming, six geese a laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the ninth day of Christmas, my true love gave to me, nine ladies dancing, eight maids a milking, seven swans a swimming, six geese a laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the tenth day of Christmas, my true love gave to me, ten lords a leaping, nine ladies dancing, eight maids a milking, seven swans a swimming, six geese a laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the eleventh day of Christmas, my true love gave to me, eleven pipers piping, ten lords a leaping, nine ladies dancing, eight maids a milking, seven swans a swimming, six geese a laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree. On the twelfth day of Christmas, my true love gave to me, twelve drummers drumming, eleven pipers piping, ten lords a eaping, nine ladies dancing, eight maids a milking, seven swans a swimming, six geese a laying, five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a pear tree.

Thursday, November 15, 2012 ❖ 29

Cookies & Carols

EASY KEY-LIME PIE 1 14-oz. can sweetened condensed milk 4 egg yolks 2 tsps. key-lime zest (optional) 1/2 c. key-lime juice 2 drops food colouring (optional) 1 graham-cracker crust Beat egg yolks with food colouring and mix in condensed milk. Add key-lime juice and zest. Pour into crust and bake at 325 F for about 20 minutes (check after about 13 minutes) or until centre is jiggly when shaken slightly, or when knife inserted in centre leaves mark. Chill in freezer for 10 or 15 minutes.

ALMOND CRISP COOKIES 2 1/4 c. flour 1/2 tsp. baking soda 1/2 tsp. salt 1 c. butter or margarine 1 c. white sugar 1 c. brown sugar 1 tsp. almond extract 1 egg 2 tbps. water 1 c. ground almonds Drop by spoonful on tray and flatten with fork. Bake at 375 F to 400 F for about five to seven minutes. These freeze well.

CHOCOLATE COFFEE CAKE 2 c. sugar 1 3/4 c. flour 3/4 c. cocoa 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 2 eggs 1 c. strong coffee 1 c. buttermilk 1/2 c. vegetable oil 1 tsp. vanilla Combine first six ingredients in mixing bowl. Add eggs coffee buttermilk, oil and vanilla. Beat at medium speed for two minutes. Pour into a 10-inch bundt pan. Bake at 350 F for 45 to 50 minutes. Cool and sprinkle with icing sugar.

EASY-TO-MAKE CHOCOLATE FUDGE 1 16-oz. jar marshmallow creme 2 2/3 c. white sugar 1 12-oz. can evaporated milk 1/2 c. butter 1/2 tsp. salt 4 c. semi-sweet chocolate chips (or 24 ounces of chocolate cut up) or 4 cups milk chocolate chips (or 24 ounces of chocolate cut up) 2 c. chopped walnuts or pecans (optional) 2 tsps. vanilla extract Butter a 13-inch by nine-inch inch pan and set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil and cook for exactly five minutes (the timing is important — don’t overcook), stirring constantly. The mixture will go from white to tan. Remove pan from heat and add chocolate chips and vanilla. Stir until chocolate is melted and mixture is smooth. If using, add nuts. Pour and spread into prepared pan. Let stand at room temperature until firm. Cut into squares.

30 ❖ Thursday, November 15, 2012

Cookies & Carols

Children’s Recipes MINI-CHEESECAKE CUPCAKES

GOLDILOCKS ‘JUST RIGHT’ PORRIDGE 1/ c. millet 1 peeled apple, finely chopped 1 banana sliced 2 c. water Cook for 25 to 30 minutes. Sweeten to taste with honey, blueberries or any fruit that bears like. We can’t say for sure this recipe was the one used by Mother Bear in that famous fairytale, but we do know it didn’t taste right to anyone who ate it either too hot or too cold. Paris Hoffman

NO-BAKE PISTACHIO MARSHMALLOW DESSERT 1 package green-pistachio pudding mix (mix as per package instructions) 1/2 of a small package of mini-marshmallows 1 small container of thawed Cool Whip Whipped cream, crushed pistachio nuts for garnish Mix pudding as directed, add mini-marshmallows. Fold in Cool Whip, if desired add rest of the marshmallows. Place in individual dessert dishes top with whip cream and crushed pistachio nuts. Callah Bonthoux

2 8-oz. packages cream cheese 2 eggs 3/4 c. white sugar 1 tbsp. lemon juice 1 tsp. vanilla Vanilla wafers Pie filling of choice Mix first five ingredients together until fluffy. Put one vanilla wafer into a paper cupcake holder, fill three-quarters full with mixture. Bake at 350 F for 20 minutes (depending on the age of the child, this needs to be done under the supervision of an adult) Remove from oven and cool. Add pie filling on top of the cupcake. Madisen Bonthoux

CHOCOLATE SNOWBALLS: 2 1 2 1

c. chocolate chips pkg. cream cheese c. miniature marshmallows c. maraschino cherries, cut

Melt the chocolate chips in a double boiler. Add cream cheese, marshmallows and cherries. Stir. Cool for about 15 minutes. Drop by spoonful into a bowl of coconut to cover and then drop into mini-paper cups.

HOMEMADE PLAY DOUGH 2 c. flour 1 c. salt 3 tsp. cream of tartar 2 tbsps. cooking oil 1 1/2 c. water Food colouring Heat over medium heat stirring until it pulls away from the sides of pan. Knead with flour until it is the right consistency. This can also be used for making ornaments as well. Make your objects and place in warm oven overnight to dry. Try to turn them if possible to prevent cracking. Angela Wilson

Madelyn Wiedrick

Stitched With A Wish

May this Christmas deliver meters of happiness and joy to you and yours. We’ve really enjoyed getting to know you and look forward to our continued friendship. Merry Christmas, Everyone!

Heather’s Fabric Shelf #4-685 Tranquille Road (next to Baskin Robbins)

250-376-7630

Cookies & Carols

Thursday, November 15, 2012 ❖ 31

Located in the

Summit Plaza 1180 Columbia Street West

(250) 374-3313

Gourmet Burgers

Give the gift of Red Robin GIFT CARDS! If you want to scarf down one of our World Famous Gourmet Burgers please visit your local Red Robin in Person! Chosen in Parents Magazine “10 BEST FAMILY RESTAURANTS!”

32 ❖ Thursday, November 15, 2012

Cookies & Carols

Christmas, Family & Cooper’s Foods

Holidays Begin at Cooper’s Foods has everything you’ll need for memorable holiday entertaining. We offer everything from fresh ﬂoral arrangements to delicious party platters, seasonal baking ingredients to traditional holiday fruits and vegetables. To ﬁnish off your holiday shopping, stop in our bakery and full-service meat department. This year bring Cooper’s Foods into your home to help with all your entertaining plans. Ingredients:

SCOTTISH SHORTBREAD

1/2 pound unsalted butter (2 sticks or 1 cup) 1/2 cup brown sugar 2 cups flour 1/4 to 1/2 teaspoon vanilla pinch salt Preparation: Mix well, roll out to about 1/4-inch thick and cut into shapes. Or, roll into small balls then roll in finely chopped nuts or sugar; place on cookie lightly greased cookie sheets and flatten with the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.

Icing: Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.

VALLEYVIEW • BROCKLEHURST • WESTSYDE• LANSDOWNE VILLAGE