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Holiday Delights Appies, Desserts & Cocktails 2015

X2 Holiday Delights Sunday, November 15, 2015 - The Morning Star

Holiday

Appetizers 2015

BIRD’S Nests – Leslie Davidson

Ingredients: 1/2 Cup butter 1 egg yolk slightly beaten 1 egg white raspberry jam

1/4 Cup brown sugar 1 Cup flour crushed almonds

Directions: Cream butter and sugar well. Add egg yolk and flour. Roll mixture into balls, and dip in unbeaten egg white and crushed almonds. Press in centres of balls and bake 5 minutes at 325o F. Remove and press down centres again. Put in oven again and let cookies bake for another 10-15 minutes. When fully baked, fill centres with jam.

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Santa’s BEST HOLIDAY NUTS – Jan King

Ingredients: 2kg of assorted nuts 140g Brown Sugar 2 Tbsp. Cayenne Pepper 30g Butter

30g of “fresh” rosemary 40g White Sugar 10g Kosher salt 1 Cup water

Directions: Preheat the oven to 350o F. Split the nuts into two and layer on 2 baking sheets. Toast in the oven for 3 minutes. Melt the butter, sugar, cayenne, salt and water in a small saucepan. Bring to a boil and cook 3 minutes. Chop the fresh Rosemary and add to the mix. Remove the nuts from the oven and mix with the hot liquid in a large bowl. Use a spatula to mix and coat the nuts evenly. Cool. Put the mixture back in the oven and bake for 5 minutes at 250o F. Once the mixture is completely cool, break the mixture into pieces and store in a jar. A spicy treat for Santa and his elves! Makes a great Holiday gift!

EASY CHEESY Christmas Trees – Gail Williams

Makes 12 appetizers. Ingredients: 1/2 Cup Mayonnaise 1 Tbsp. dry ranch dressing mix 1 Cup shredded cheese 1/4 Cup grated parmesan 1/4 Cup thinly sliced red pepper strips 12 slices of white bread 1/4 Cup thickly sliced green pepper strips Directions: Preheat broiler. Combine mayo & dressing mix in a medium, bowl. Add cheeses, mix well. Using a large Christmas tree cookie cutter, cut each bread slice into tree shape. Spread each with 1 Tbsp. mayo mix. Decorate with pepper strips. Place on baking sheet and broil 4” from heat 2-3 mins. until bubbling.

MOM’S Deviled EGGS – Kaeden Jones

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Ingredients: 8 eggs, hard boiled 1/4 tsp. Garlic Plus or Mrs. Dash Original 1 tsp. dijon mustard 2-3 Tbsp. mayonnaise (as needed) paprika This will make a dozen halves. I make extra eggs in case of damage during boiling. Directions: Halve 6 of the eggs and put the yolk into a small mixing bowl. If any eggs are damaged, add them to the bowl as well. If none are damaged, take 2 of the full eggs and add them to the bowl. You want to end up with 12 halves. Mash the egg/yolk mixture and add the mayo, Dijon and seasoning. Mix together and scoop evenly into the egg halves. Sprinkle with paprika to taste. Family favorite, so delicious!

Cheesy Mushroom Tartlets

– Suzanne Bell A fun appetizer that can be served on its own or as a first tapas dish at brunch, lunch or dinner! Ingredients: 12 frozen pastry cup shells or tartlet cups 1/3 Cup butter or margarine 1 1/2 Cups finely chopped mushrooms 1 1/2 Cups finely chopped onions (red onions for flavor) 1 tsp. chopped garlic Salt - pinch 2 Tbsp. of all purpose flour 1/4 Cup chicken broth OR white wine 1 3/4 Cups of shredded cheese (Stilton or Cheddar) 2 Tbsp. chopped chives or green onions

Holiday Delights Sunday, November 15, 2015 - The Morning Star X3

layered Seafood dip

– Anne McBeth Ingredients: 1 block cream cheese 1/2 Cup sour cream 1/4 Cup mayonnaise Directions: Beat above ingredients until well blended. In a square or round dish: • Place 1 cup cooked shrimp. • Cover with cream cheese mixture • Cover with 1 cup seafood sauce • Layer 1 cup crab (imitation is fine) meat • Top with 1 cup grated cheddar cheese and • 3 green onions chopped. Refrigerate. Serve with crackers.

Directions: 1. Preheat oven to 375oF 2. Thaw pastry shells - keep them in their aluminum containers 3. Wash mushrooms well and pat dry 4. Melt butter and sauté onion and garlic in a pan until soft 5. Add finely chopped mushrooms and salt. Slowly stir together 6. Add flour and stir for approx. 1 minute. Slowly add chicken broth or white wine until mixture thickens. (Add additional sprinkles of flour slowly if needed to thicken) 7. Once mixture is thickened, remove the pan mixture from heat 8. Add shredded cheese and chives. Mix together gently 9. Spoon mixture into shells so that they are approximately 3/4 full 10. Sprinkle with additional chopped chived for decoration 11. Bake pastry or tartlet shells at 375o F for approx. 15 minutes 12. Serve hot and enjoy!

Broccoli Salad

– Pauline Holton Ingredients: 2 Cups broccoli chopped 1/4 Cup dried cranberries 1/4 Cup shaved almonds 1/4 Cup sunflower seeds 1/2 Cup grapes Dressing: 5 Tbsp. Mayonnaise 1 Tbsp. White Vinegar 1 Tbsp. Sugar

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X4 Holiday Delights Sunday, November 15, 2015 - The Morning Star

cucumber cups stuffed with

Stuffed

Dates

Spicy Crab

– Marion McAreavy

– Adeline Jones Ingredients: 3 long cucumbers 1/4 Cup sour cream (use reduced fat for lower-cal) 1/4 Cup cream cheese, softened (use reduced fat for lower-cal) 3/4 Cup crab meat, excess water removed 1 tsp. hot pepper sauce Tabasco 1 tsp. brown mustard Salt and pepper to taste 1 Tbsp. minced green onion Garnish with chili powder or paprika if desired Directions: Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact. In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making. Experiment with different dips in the cucumber cups like hummus or a Greek yogurt spread. Enjoy!

Cut a lengthwise slit in Medjool dates. Fill with spreadable cream cheese. Top with a toasted pecan half. Enjoy!

Yummy Pita Wedges

– Marion McAreavy Slightly warm Greek style pitas. Spread with hummus. Cut into wedges. Top with pieces of drained, roasted red peppers.

Sugar ‘n Spice nuts

– Adele Lacoursiere Ingredients: 3 Cups lightly salted mixed nuts 1 egg white 1 Tbsp. orange juice 2/3 Cup white sugar 2 tsp. grated orange peel 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground allspice Directions: Place nuts in a large bowl. In a small bowl, beat egg white and orange juice with fork until foamy. Add sugar, orange peel and spices. Mix well. Pour over nuts and stir to coat. Spread onto an ungreased cookie sheet. Bake at 275o F, stirring every 15 minutes, for 45 - 50 minutes or until nuts are crisp and lightly browned. Let cool. These nuts have a nice, festive zing to them!

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Shrimp Dip Appetizer – Jan King

Ingredients: 1 can (284 ml) tomato soup, undiluted 1 envelope Knox Gelatin 4 oz. (125 ml) Cream Cheese 1 Cup (250 ml) mayonnaise 1/2 Cup diced green onion (about 3) 1 Cup finely diced celery (about 3 stalks) 2 cans of broken shrimp or 1 1/2 Cups cooked frozen shrimp, thawed Directions: Set the gelatin in 1/4 cup water. Heat the tomato soup in a medium saucepan. Add the gelatin and Cream cheese. Whip these ingredients together and let cool. Add the chopped onion, celery and mayonnaise and shrimp to the soup mixture. Blend. Let stand for 3 hours or overnight in the fridge before serving. Serve the Dip with a variety of crackers, fresh vegetable sticks and/or chips.

parsley & feta Appetizer Mix – Katie Taber

Mix together: 2/3 Cup of Olive Oil 1/2 tsp. of dry Mustard 3 tsp. of Red Wine Vinegar 3 cloves of Garlic crushed

Holiday Delights Sunday, November 15, 2015 - The Morning Star X5

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Mix together: 2 1/2 Cups of Feta cheese (crumbly one) 1 small red onion (finely chopped) 1 1/2 Cups of dried parsley Combine both mixtures together and leave for a couple of hours or overnight to set. A delicious appetizer for crackers.

Turkey Meatballs in Christmas

Cranberry BBQ Sauce – Gail Williams

Ingredients: 1 Can jellied cranberry sauce 1/2 Cup BBQ sauce 1 egg white 1 lb. Ground Turkey 1 green onion, sliced

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2 tsp. grated orange peel 1 tsp. soy sauce 1/4 tsp. black pepper 1/8 tsp. red pepper

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X6 Holiday Delights Sunday, November 15, 2015 - The Morning Star

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MOM’S Emerald SALAD

– Sharon Abbey Directions: Dissolve 1 Package of Lime Jello in 1 Cup of pineapple juice. Cool in fridge. Then beat on low speed: 1/2 Cup Whipped Cream 1/2 Cup Salad Dressing (Mayo) Jello should be soft to be whipped. Then add 3/4 Cup chopped celery, 2/3 Cup crushed pineapple, 1 Cup diced apple, and return to fridge.

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– Leslie Davidson Ingredients: 500 ml creamed cottage cheese 6 oz. orange jello - large 1 large carton Nutri Whip (Cool Whip) 1 can orange segments 1 can crushed pineapple - large Directions: Pour dry jello on top of cottage cheese and beat up really good. In separate bowl, beat up Nutri Whip and then add to jello mixture. Drain pineapple and orange segments, and add to mixture. Stir it up and put in fridge to cool.

SALTINE Toffee COOKIES – A. Yaremchuk

Ingredients: 1 Box saltine crackers (I use Premium Plus 450g) 1 Cup Butter or vegan butter 1 Cup Dark brown sugar 2 Cups small chocolate chips 3/4 Cups chopped pecans Directions: Line a jelly roll pan with parchment paper, making sure the paper comes up the sides a bit. Place the (square) saltine crackers side by side in a single layer to fill the whole pan. (Cut some in half when need be). Preheat oven to 400o F. Bring butter and sugar to a boil and boil for 4 or 5 minutes. Pour evenly over crackers. Place in oven for 5-6 minutes. Mixture will be very bubbly and the crackers might float to top. Remove from oven and sprinkle with 2 cups small chocolate chips. Let sit for 5 minutes until chocolate melts & then spread evenly over toffee. Sprinkle with 3/4 cups chopped pecans. Cool and break into fairly small pieces - yummy!

Holiday Delights Sunday, November 15, 2015 - The Morning Star X7

Ginger-Spiced

Chocolate Roll

Ricotta Cheesecake

– Jude McLean Ingredients: 1/2 Cup cake flour, sifted 1/4 tsp. Salt 4 eggs at room temperature 1 tsp. Vanilla 1/4 tsp. Baking soda Icing sugar

– Curves Low in sugar and carbs, but high in protein, this dreamy dessert is a good option if you have diabetes or prediabetes. Prep time: 10 minutes Cook time: 35 minutes Ingredients: 18 - 20 gingersnaps (1 3/4 inches each), crushed 4 tsp. canola oil 15 oz. part skim ricotta cheese 8 oz. light cream cheese, at room temperature 4 egg whites 1/2 Cup sugar 3 Tbsp. honey 1/8 Cup finely chopped crystallized ginger 1/2 tsp. ground cloves 3 Tbsp. melted dark chocolate Directions: 1. Heat the oven to 350° F. Coat a tart pan with canola spray & set aside. 2. In a small bowl, combine the cookie crumbs with the oil. Press into the pan to completely cover the bottom. The crumbs need not come up the sides. 3. In a large mixing bowl, combine the ricotta, cream cheese, egg whites, sugar, honey, ginger and cloves. Beat until smooth. 4. Pour into the prepared pan. Place teaspoons full of melted chocolate on top of the cheese mixture and swirl with a knife to make designs. Bake 30 to 35 minutes, or until set. Serves 12. Per serving: 209 calories, 8.6g fat, 26.3g carbohydrates, 7.4 g protein. Curves Complete: You may occasionally substitute one serving for a 200 calorie snack.

1/2 tsp. Baking powder 2 squares bitter chocolate 3/4 Cups of sugar 2 Tbsp. Sugar 3 Tbsp. Cold water 1 cup whipping cream, whipped

Directions: Preheat oven to 375o F. Grease a jelly roll pan. Line bottom of pan with wax paper. Sift flour, baking powder and salt together. Melt chocolate over hot water. Break eggs into large bowl. Sift 3/4 cup of sugar over them. Beat until mixture is very thick and light. Fold flour mixture and vanilla, all at once, into egg mixture. Add 2 tbsp. sugar, baking soda and water to melted chocolate and stir until thick and light. Fold this mixture quickly into batter. Turn batter into prepared pan and bake 15 to 20 minutes or until cake springs back. While cake is baking, place a clean dish towel on a flat surface and sift a thick layer of icing sugar over it. When cake is done, turn onto sugared towel. Peel off wax paper carefully. Trim edges with a sharp knife. Let cake cool for approximately 5 minutes. Roll up cake – first fold hem of towel over edge of cake and then finish rolling. When cake is completely cooled and you are ready to finish it off, unroll the cake, spread the cake with whipping cream to about an inch away from cake edges. When done, roll cake back up (without the towel) and discard any whipping cream NEW 30 minute classes in flowing out of the edges of the cake. Place cake on serving platter. Place to improve ba your favourite chocolate sauce over each individual slice as youExercises serve stability anditcore streng up or ice the roll withNEW your favorite chocolate icing. 30 minute classes including: Strength training focusin arms, core and legs

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X8 Holiday Delights Sunday, November 15, 2015 - The Morning Star

bailey’s Truffles

– Kelly Hornby Ingredients: 8 oz. semi sweet chocolate (organic 70% dark chocolate OR callebaut chocolate OR semi sweet squares OR chocolate chips) 2 Tbsp. cream 3 Tbsp. organic sugar 1/4 Cup butter 1/4 Cup baileys liquor Directions: Combine cream, butter, sugar and bring to a slow boil. Remove from heat. Add chocolate, and stir until melted. Stir in Baileys liquor until smooth. Refrigerate over night or until firm. Make into balls and roll in favorite toppings such as cocoa, icing sugar, grated chocolate, coconut, sprinkles. *yield 4 dozen small balls

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pumpkin pecan Cobbler

– Rory Taber Ingredients: 1 Cup + 3 Tbsp. of all purpose flour 2 tsp. of baking powder 1/2 tsp. of salt 3/4 Cup of sugar 1 tsp. of cinnamon 1/2 tsp. of nutmeg 1/2 tsp. of cloves 1/2 Cup of pumpkin puree 1/4 Cup of milk 1 1/2 tsp. of vanilla 1/4 Cup of melted butter or vegetable oil Topping: 1/2 Cup of sugar 1/2 Cup of brown sugar 1/4 Cup of chopped pecans 1 1/2 Cups of very hot water Directions: Mix together flour, baking powder, salt, sugar and spices. Set aside. Mix pumpkin, milk, melted butter and vanilla together. Pour wet ingredients into dry ingredients and mix well to create a thick batter. Pour in a small 8 inch casserole dish with high sides. For topping, mix sugar, brown sugar and pecans together and spread over the batter evenly. Pour hot water over (WITHOUT STIRRING) and bake for 40 minutes at 350o F or until the middle is set. Cool for 5 to 10 minutes before serving and serve with vanilla ice cream or whip cream and more pecans. Also very good served cold.

Ginger Orange bark

– Adele Lacoursiere Ingredients: 1 orange 1 inch piece of fresh ginger, peeled 6 squares white chocolate (6 oz.), chopped 6 squares semi-sweet chocolate (6 oz.), chopped 2 Tbsp. finely chopped candied ginger Directions: Finely grate 2 tsp orange peel. Finely grate 1 tsp ginger. Pat both dry with paper towel. Line a baking sheet with wax paper. Place chocolates in separate bowls. Microwave white chocolate on medium, stirring halfway through, until almost melted, about 3-4 minutes. Stir until completely melted. Stir in orange peel. Repeat melting with semisweet chocolate and stir in fresh ginger. Pour semi-sweet chocolate onto wax paper, forming three thick strips about 10 inches long, leaving a 1 inch space between strips. Pour white chocolate into spaces. Spread strips out so they touch. Draw a knife tip back and forth across the strips to create a marbled effect. Sprinkle with candied ginger. Refrigerate until hardened, 45 to 60 min. Break into pieces.

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Holiday Delights Sunday, November 15, 2015 - The Morning Star X9

Peaches & Cream PIE

PERFECT PUMPKIN Triﬂe

– Judy Nelson

Ingredients: 3/4 Cup flour 1/2 tsp. salt 1 tsp. baking powder 3 oz. package non instant Vanilla pudding mix 3 Tbsp. butter softened 1 egg 1/2 Cup milk 29 oz. can sliced peaches drained and syrup reserved 8 oz. package cream cheese 1/2 Cup white sugar 1 tsp. cinnamon Directions: Preheat oven to 350o F. Grease sides and bottom of 10 inch pie pan. In a bowl, mix together flour, salt, baking powder & pudding mix. Mix in butter, egg, milk and beat for 2 minutes. Pour mixture into pie pan, arrange peaches on top of the pudding mixture. In a small bowl beat cream cheese until fluffy. Add 1/2 Cup sugar, & 2 Tbsp. of reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches. Mix together sugar, cinnamon and sprinkle over top. Cook for 40 minutes.

– Nel Langlois Ingredients: 1 box carrot cake mix 2 Cups milk 1 Cup pumpkin purée 1/2 Cup corn syrup 2 Tbsp. cornstarch Super easy 2 egg yolks & yummy 1 tsp. vanilla Christmas dessert!! 1 tsp. ground ginger 1 tsp. cinnamon 1 container of cool whip Directions: Bake carrot cake mix as directed. Cool and cube. Set aside while you make the pumpkin custard. To make the pumpkin custard, whisk milk, pumpkin purée, corn syrup, corn starch, ginger and cinnamon in saucepan over medium heat. Stir until ingredients thicken. Then whisk in eggs and vanilla. Whisk constantly for about 3-4 mins. Remove from heat. Let cool. Take your ingredients and layer. First layer cubed cake, then pumpkin custard then cool whip. Repeat layers, with the final topping being cool whip. Can garish with candied ginger, walnuts or crushed ginger snap cookies on top. Finished trifle will keep well in fridge for up to three days.

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– Michelle Gee Ingredients: 4 apples any kind Cheese cake: 1 package of softened cream cheese 1/4 Cup white sugar 1 tsp. cinnamon 1 tsp. vanilla extract 1 egg Sauce: 1 Cup whipping cream 3/4 Cup maple syrup crushed nuts for topping Directions: Hollow apple with melon baller. Mix cheese cake ingredients. Fill apple with cheese cake mix 2/3 full. Bake apples at 175o Celsius (350o F) for 25 to 30 mins. Boil whipping cream and sauce until thick. Garnish apple with sauce and top with chopped nuts.

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X10 Holiday Delights Sunday, November 15, 2015 - The Morning Star

Christmas

Holiday

– Suzanne Bell

– Kim Cooper Ingredients: 1 large package Vanilla pudding (cook and serve) 1 large package Strawberry Jell-O 2 Cups water 16 oz. Cool-Whip 1/2 bag mini marshmallows 1 pint fresh strawberries cut into bite size pieces Directions: Pour pudding and Jell-O into a small pan and add 2 cups water. Stir well over medium heat until it boils. Remove from the stove and pour into a very large mixing bowl. Refrigerate until it thickens (this takes about 1-2 hours). When you remove from the fridge, use a whisk to whip it until it is creamy and very few lumps are left. Add the Cool Whip – and mix lightly. Lightly fold in marshmallows and strawberries – save a few strawberries and marshmallows for a garnish. Serve with Vanilla Wafer Cookies….make a sandwich or just eat out of the bowl!

Krispy Treats An easy Christmas dessert treat that the whole family can make. Ingredients: 3 Tbsp. butter 6 Cups mini marshmallows 6 Cups Rice Krispies 1 Cup white chocolate chips 2/3 Cups dried cranberries 2/3 Cups pistachios 5 oz. of melted dark chocolate Directions: 1. Butter or spray a 9x13 inch pan 2. In a large pot, melt the butter over low heat. Add the marshmallows and stir over low heat until melted. 3. Pull the pot off the heat and immediately add the Rice Krispies and stir well. Gently stir in the white chocolate chips, dried cranberries and pistachios until combined. 4. Pour the mixture into the sprayed pan & using a spatula, press the mixture down until flat in the baking dish. 5. When the treats are cooled completely, pour the melted dark chocolate over in a drizzle pattern over the baking dish treat. Let it cool completely before cutting. 6. Great to make ahead and freeze this for a special event.

strawberry fluff

Lemon squares

– Rick Criss Base: Sift 1/2 Cup of flour 1/2 Cup of icing sugar cut in 1/2 Cup of flour Press mixture into a 9x13 pan and bake at 350o F for 20 minutes. Cool. Topping: Whisk together 6 eggs 3 Cups of sugar Zest of 3 lemons Juice from 4 lemons 1/2 Cup of flour 1 Cup of toasted sliced almonds (optional). Pour over base and bake at 300o F for 40 minutes.

Jelly Roll

– Pauline Holton Ingredients: 4 eggs beat well 3/4 Cup Sugar 1 tsp. vanilla 1 Cup flour 1 tsp. baking powder Directions: Bake on cookie sheet at 350o F for 15 minutes. Spread with jam & roll up!

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250-549-4777 • #8 - 1800 Kal Lake Road, Vernon • Open Sunday through Friday

Grand Marnier chocolate cake

– Anne Cull This elegant recipe will get rave reviews and disappear quickly! Ingredients: 510g pkg devil’s food cake mix and the ingredients called for on the pkg. 6 squares semi-sweet chocolate (about 6 oz.) 3/4 Cup frozen concentrated orange juice 2 Tbsp. orange flavoured liqueur, such as Grand Marnier 1/3 Cup sugar 1 envelope gelatin (1 Tbsp) 1/3 Cup orange liqueur, such as Grand Marnier 3 Cups whipping cream 1 Cup regular sour cream 1/3 Cup icing sugar Directions: Preheat oven 350o F. Spray 2 x 9” round cake pans with oil. Prepare cake batter following cake directions. Divide between pans. Bake on center rack until cake tester comes out clean (30-35 mins). Cool in pans 10 min. then turn onto rack to cool completely. Meanwhile, finely chop chocolate. In a saucepan, stir in OJ concentrate with 2 Tbsp. orange liqueur, sugar and gelatin. Cook over medium heat, stirring constantly until sugar and gelatin dissolve, about 3-5 min. Turn off heat, but leave sauce on burner. Immediately add chocolate & stir until completely melted. Turn into a glass bowl. Refrigerate just until mixture no longer feels warm to the touch (about 10-20 mins). Place whipping cream, sour cream and icing sugar in a large mixing bowl. Using an electric mixer, beat until soft peaks form when beater are lifted. Stir 1/4 of the whipped cream mixture into the cooled chocolate mixture, then gently scrape this mixture into the large bowl of whipped cream. Using a spatula, fold together just until no white streaks remain. Using a long serrated knife, slice cake layers in half horizontally. Brush each cut side with orange liqueur (Grand Marnier). Place one cake layer, cut side up, onto a flat serving plate. Spoon 1/5th of the icing onto middle of layer, then spread almost to the edge. Repeat with remaining cake layers. Spread remaining icing over sides of cake. Refrigerate overnight. Let stand at room temperature about an hour before serving.

Holiday Delights Sunday, November 15, 2015 - The Morning Star X11

1220b Waddington Drive, Vernon BC

250-542-4355

Appointments are recommended***

THE TRADE PROFESSIONALS CHOICE FOR ALL YOUR BATH & KITCHEN NEEDS

almond Crème

– Adeline Jones Ingredients: 3/4 Cup cold water 1 envelope unflavored gelatin 1/2 Cup sugar 3/4 Cup boiling water 1 1/4 Cups evaporated milk 1/2 tsp. vanilla 1/2 tsp. almond extract 2 kiwi fruits 4 fresh strawberries Directions: Measure cold water into a small bowl. Sprinkle gelatin over cold water and let stand 1 minute. Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour boiling water into medium bowl. Stir in gelatin mixture. Combine milk, vanilla & almond extract. Stir milk mixture into gelatin mixture. Divide between 4 serving dishes. Refrigerate until set; about 3 hours. Pare strawberries and slice kiwi. Arrange over each dessert.

www.emcobc.ca

X12 Holiday Delights Sunday, November 15, 2015 - The Morning Star

Luscious four-layer

Gingerbread cake

pumpkin cake

– Jude McLean

Ingredients: 1/4 Cup butter or margarine 1/4 Cup sugar 1 egg, beaten 1/2 Cup molasses 1/2 Cup sour milk,(1 tbsp. Vinegar to milk) 1 3/4 Cup flour 1 tsp. Ground cloves 1/2 tsp. Baking soda 2 tsp. Cinnamon 1 tsp. Ginger 1/4 tsp. Salt 1/2 tsp. Baking powder Directions: Cream butter and sugar together. Add beaten eggs and molasses. Beat together for one minute. Add dry ingredients alternatively with milk. Pour into greased and floured pan. Bake at 350o F degrees for 40 minutes or until done. Cool and when ready to serve, pour sauce over top of each piece. Foamy sauce 3 Tbsp. butter 2 eggs, separated 1 Cup icing sugar 1/2 tsp. Vanilla 1/2 Cup of whipping cream, whipped Directions: Cream butter and sugar together. Add well beaten egg yolks and beat thoroughly over hot water in double boiler. Remove from heat. Fold in stiffly beaten egg whites, vanilla and whipped cream. Serve over gingerbread. Delicious!

– Anne Cull

I baked this luscious cake for the first time last week and my co-workers raved about it! It looks stunning too! Ingredients: 1 pkg (2 layer size) yellow cake mix 1 can (398ml) pumpkin, divided 1 1/2 tsp pumpkin pie spice, divided 1 pkg (250ml) cream cheese, softened 3 Cups thawed Cool Whip whipped topping 1/2 Cup caramel topping 1/2 Cup chopped toasted pecans

Directions: Preheat oven 350o F. Grease and flour two 9-inch round cake pans. In a large bowl, with electric mixer, beat cake mix, 1 cup of the pumpkin, milk, oil, eggs and 1 tsp. pumpkin pie spice until well blended. Pour evenly into prepared pans. Bake 28 - 30 min. Cool in pans 10 min. Remove from pans to wire racks and let cool completely. In a small bowl, with electric mixer, beat cream cheese until creamy. Add sugar, remaining pumpkin and pumpkin pie spice, mix well. Stir in whipped cream. Cut each cooled cake horizontally in half with serrated knife. On a serving plate, stack the layers spreading the cream filling between layers. Do not frost top of cake! Drizzle with caramel topping and sprinkle with the pecans. Makes 14 servings.

Join us for our Holiday Sale the week of November 16th to 21st You will not want to miss our “Winter Wonderland!” Design Kitchen & Bath Cabinetry Ltd. Free Gift Wrapping with Purchase

1/2 Cup milk 1/2 Cup oil 4 large eggs 1 Cup icing sugar

Like our Facebook Page — It’s AWESOME! 4406B - 29th Street, Vernon 778.475.7701

Sale Week Hours: Mon, Tues & Weds 8am to 5pm Thursday, Nov 19th 8am to 7pm Friday, Nov 20th 8am to 7pm Saturday, Nov 21st 9am to 4pm * Special deals & door crasher sales *

Ambrosia marshmallow salad – Jenifer Jones Ingredients: 1 large can of peach slices (or 2 fresh, ripe peaches) Other optional additions: 10-15 fresh strawberries • pineapple 10-30 grapes • coconut 1 large container (750ml) 2% cottage cheese • pears 500ml of whipping cream, whipped • blueberries 1 regular size package of mini marshmallows • cherries Directions: Drain peaches and cut the slices into 3 or 4 pieces each and add them to a large mixing bowl. Wash and slice, strawberries into 4 and add to bowl. Wash and halve the grapes and throw them into the bowl. Add the cottage cheese and gently mix. Whip the cream until stiff peaks form. Gently fold into the fruit/cheese mix. Add mini marshmallows and fold together. Cover and refrigerate until ready to eat. That’s it! It’s that easy!

Whipped Shortbread – Lisa Marrs Ingredients: 1 Cup soft, real butter 1 1/2 Cups flour

1/2 Cup icing sugar maraschino cherries

Directions: Beat butter, icing sugar and flour with hand mixer until fluffy. Drop by spoon onto cookie sheets and top with 1/4 cherry. Bake 15-20 mins. at 325o F. To make them more festive add red or green food coloring to mixture.

Holiday Delights Sunday, November 15, 2015 - The Morning Star X13

Chocolate Peanut Butter cups – Kelly Ann Criss

Ingredients: 2 Cups milk chocolate chips 3/4 Cup chunky peanut butter 1/4 Cup light brown sugar 2/3 Cup graham cracker crumbs

1oz. Okanagan Spirits Vodka 1oz. Okanagan Spirits Raspberry Liqueur 2oz. Pineapple Juice Shake all ingredients in a cocktail shaker and serve in a martini glass.

okanaganspirits.com

Open all year round for Tours, Tastings and Gifts. Monday - Saturday, 9-6 Open Sundays thru December

2 Tbsp. shortening 1 Cup confectioners’ sugar 1/4 Cup butter

Directions: Line a mini-muffin tin with cupcake liners, set aside. Line a baking sheet with parchment paper, set aside. In a medium saucepan, combine peanut butter, butter, and brown sugar. Heat until completely melted, and starting to bubble a little, stirring constantly. Remove from the heat, then add the powdered sugar and graham cracker, about 1/4 cup at a time, stirring until completely combined before adding more. Set aside to allow to cool. Meanwhile, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each increment until melted. Spoon a little melted chocolate into the bottom of each lined muffin cup (you want to leave chocolate leftover.) Use a heaping teaspoon to scoop out the peanut butter mixture, and roll into a thick disk (you want it to fit comfortably into the muffin tins without quite touching the edges) for each cup in the mini muffin cup. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter for 30 minutes. Place a peanut butter patty into each lined up in the tin, then use a scoop or a spoon to add more melted chocolate on top (you’ll probably need to re-melt the chocolate in the microwave for a few more 30 second bursts). Make sure the chocolate goes over and around each patty. Refrigerate again for 30 minutes, then serve! Store in the fridge or freezer. Enjoy!

LITTLE

Delightful Holiday Cocktail

(makes about 3 dozen)

5204 24th Street,Vernon

Locally Made Spirits Perfect For Holiday Cocktails! Find more great cocktail recipes on our website. • 100% BC Fruit Liqueurs • Eau de Vie • Gin • Vodka • Absinthe

250.549.3120

X14 Holiday Delights Sunday, November 15, 2015 - The Morning Star

Bodacious

Holiday

BUTTER TARTS

– Deborah Powell and Kasandra Bardell This recipe started out with milk as the required liquid but one year all I had on hand was eggnog so I used it instead and now my daughter always asks for “Eggnog Tarts”. Irish Cream gives this recipe a decadent flavour as well. This recipe is a quadruple batch because 12 won’t last! Ingredients: 90 frozen 3 inch pastry shells 4 eggs, beaten 1 and 1/3 Cup butter (room temperature) 3 and 1/2 Cup brown sugar (not packed) 1/2 Cup Irish Cream 4 tsp. vanilla Dash of salt 750g bag seedless golden raisins Directions: In a large mixing bowl cream butter then add sugar and mix well. Add beaten eggs and vanilla and mix well. Mix in Irish Cream then add salt and the raisins. Preheat oven to 375° F. Place separated tart shells on a cookie sheet. Fill each tart shell to almost full with raisin mixture (it won’t overflow). If you find that, as you fill the tart shells that there is more liquid than raisins, just add more raisins and mix well. Bake for 15-20 minutes or until the tart edge is deep golden brown.

Cocktails 2015

KERRI’S Holiday PUNCH – Judy Nelson

Ingredients: 1 750ml Bottle of Southern Comfort 6 fluid oz. lemon juice 6 oz. can frozen lemonade 6 oz. can frozen orange juice 3 Litres Lemon Lime flavoured soft drink 2 drops red food colouring 1 orange sliced into rounds 1 lemon sliced into rounds Directions: In a large punch bowl, combine Southern comfort, lemon juice, lemonade, orange juice & stir in lemon lime soft drink. Add drops of red food colouring. Float orange and lemon slices for garnish.

1220b Waddington Drive, Vernon BC

250-542-4355

Appointments are recommended***

3000 SQUARE FEET OF BATH & KITCHEN SHOWROOM

to dream in...

www.emcobc.ca

Christmas Martini – Anita Snowdon

Ingredients: 3 oz. vodka 3 oz. uphoria pomegranate grenade 1 2/3 Cup lemonade 3 tsp. lime cordial 1/4 Cup pomegranate sparkling soda lemon wedges skinless ice

Holiday Delights Sunday, November 15, 2015 - The Morning Star X15

KITCHEN GADGETS … we’ve got you covered!

Partridge in a pear tree

mimosas – Kim Cooper

Ingredients: 2 bottles Champagne (or Driver’s style; Ginger Ale) chilled, 4 Cups Pear Nectar (Santa Cruz Organic) 1 lime, cut into 8 wedges

CHRISTMAS ROOM

Directions: For each serving, pour 3/4 cup of Champagne (or Ginger Ale) into a flute or wineglass and top with 1/2 cup of pear nectar. Squeeze and drop in 1 wedge of lime. Serves 8.

Poinsettia cocktails – Marion McAreavy

Ingredients: 2 Cups cranberry cocktail, chilled 1/2 Cup triple sec or Cointreau 1 bottle (750 ml.) champagne or sparkling wine, chilled Directions: Using 8 champagne flutes or wine glasses, pour 1/4 cup cranberry cocktail & 1 Tbsp. triple sec into each glass, stirring gently. Top each glass with champagne. Garnish with frozen cranberries, if desired.

Mulled wine – Marion McAreavy

Ingredients: 1 Cup sugar 1 Tbsp. each, whole allspice & cloves Peel from 1 lemon, cut in long strips 2 – 3 inch cinnamon sticks broken in half Directions: In a small saucepan stir 1 cup of water with above ingredients over medium heat until sugar dissolves. Simmer 5 minutes, strain; return to saucepan. Add 1 litre burgundy or dry red wine. Heat slowly to just under boiling point. Makes 5 cups.

Suggestion for hostess gift: Combine the dry ingredients in a sandwich size plastic zip lock bag & present it with a litre of dry red wine. Include the instructions....

FREE GIFT

WRAPPING

the

pract

ical

kitch

the

practical kitchen

3209 - 30th Ave., Vernon • 250-545-2952 Extended Holiday Hours:

Mon. to Thurs. 9 - 6 • Fri. 9 - 8 • Sat. 9 - 5:30 •Sun. 11 - 4

Rogers Foods Ltd. Christmas Whirly Buns … festive, fancy and fun without all the fuss!

cups

1/4 2 1/2 3/4 1 1 1 1/2 1/2

cup tbsp. tsp. cup cup

ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

sugar baking powder salt margarine, chilled milk egg, beaten tbsp. sugar cup glazed red cherries, halved cup glazed green cherries, halved

Prehead oven to 350˚F (175˚C). Prepare muffin pans. Combine flour, sugar, baking powder and salt, cut in margarine until mixture resembles coarse crumbs. Beat together 1 egg and milk and stir into dry ingredients. Turn dough out onto a floured surface and knead lightly about 8 - 10 times. Roll out dough into a rectangle about ¼” thick. Brush with beaten egg, sprinkle with sugar and glazed cherries and roll up like a jelly roll starting from the long side. Cut into 1½” slices. Place slices cut side down into muffin pans. Bake 25 - 30 minutes. Yield: 15 buns.

Baking Ingredients and Cookbooks available at…

ROGERS BULK FOOD STORE

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

X16 Holiday Delights Sunday, November 15, 2015 - The Morning Star

2205 - 48th Ave., Vernon

P: 250.545.0664 1.888.545.0664