North by Northwest’s Sweet Recipe Exchange As heard on CBC Radio November 21 to December 13, 2015 www.cbc.ca/nxnw Introduction As the holiday season starts to warm up, we thought we would share with you some of our favourite guests’ sweet holiday recipes and stories. In turn, we hope you will share your favourite sweet holiday recipe and story with us! This is the third “chapter” of the North by Northwest Sweet Recipe Exchange. Each week we will compile the recipes we receive and create another “chapter” and offer each chapter to our audience. This is NOT a real cookbook, but a basic recipe exchange, so please double check your recipe for any typos and make sure the ingredients and instructions are as accurate as possible, so listeners can recreate your recipe perfectly and enjoy it as much as you do. We understand, and hope you do too, that many of these recipes are old family favourites, and they have original instructions that are not as detailed as cookbooks are today – but that’s half the fun, immersing yourself in a recipe that has been made for generations, with lots of love, patience, ingenuity and possibly a bit of adlibbing! Also, if you know the origin of your recipe – a newspaper article, magazine or cookbook – please let us know about that too. Please email your recipe and story to nxnw@cbc.ca before midnight December 13th, to be included in our Sweet Recipe Exchange. If you have a photo of the finished recipe that you would like to share that we can put on social media like our CBC website, Facebook and Twitter, we would appreciate that too! For everyone who sends us a recipe, we will be putting all the names into a big hat to win new cookbooks. We have a wonderful selection of books to giveaway, just in time for the holidays! North by Northwest Sweet Recipe Exchange Chapter Three From Kat Cruickshank - Qualicum Beach, BC Here's my Baba's (grandmother on my mother's side) Buttermilk Gingerbread recipe. My mum tells me that Baba learned this recipe when she was just a little girl in what is now Belarus; it was apparently one of the first things she learned how to make, so it is probably a very old recipe (early 1900s at least). It's been a family favourite always, and I really enjoy introducing it to people. Unlike a lot of Christmas gingerbread, this is not for making cookies or houses. It is a lovely moist loaf. Of course it is wonderful sliced fresh out of the oven with butter melting into it (especially my favourite end pieces!), but it can also make a stunning dessert by serving toasted slices with stewed pears and whipped cream. "Baba" Antonenko's Buttermilk Gingerbread Wet ingredients: 1/4 lb butter 1/2 cup brown sugar 2 eggs 1 cup buttermilk + 1 tsp baking soda mixed together 1 cup Roger's syrup Dry ingredients: 3 cups all-purpose flour 2 tsp cinnamon 2 tsp allspice 2 tbsp ginger (Optional: 1/2 cup raisins &/or walnut pieces) Preheat oven to 350° Sift together dry ingredients until well mixed. Cream together butter, sugar and eggs; then blend in buttermilk/soda and syrup til well mixed. Add dry ingredients to wet and blend well into a thick, smooth batter. Pour into wax paper-lined loaf pan(s), leaving at least 1/2 inch of space at top of pan, as it will rise quite a bit. Bake for at least 1 hr (test for doneness with a toothpick or wooden skewer) After removing from oven, rest for at least 10 minutes before removing from pans. (perhaps the most difficult step - haha) From Julie Rudd – West Vancouver, B.C. This recipe is from my precious Cumberland Women's Institute recipe book (dated 1972.) A section of the foreword reassures us that each recipe "… has been tested and approved by the Produce Guild Sub-Committee." I emigrated from England many years ago, but it still feels important to make home-made Christmas pudding, cake, and mincemeat each year. When my daughter was in elementary school and was asked to present a family tradition that reflected our ethnicity, she took mince tarts and the information that stirring of these mixtures should be clockwise, not the unlucky "widdershins". And that after stirring the cake (clockwise!) each member of the family made a wish. The downside of a UK recipe is that this one is in ounces not cups, and a tablespoon measure is at least twice the size of a North American tablespoon! I use molasses instead of treacle syrup. Christmas Pudding, dark and traditional 12oz white breadcrumbs 1 tsp grated nutmeg 1 tsp mixed spice 1 tsp cinnamon 8oz suet, pinch salt 8oz moist brown sugar Rind of 1 lemon and 2 tbsps juice 1/4 pint sweet stout = 5 fluid oz = approx 2/3 cup (I use brandy instead of stout…) 4 eggs 8oz sultanas 8oz currants 1lb raisins 4oz chopped dates 2oz mixed peel 2oz chopped almonds 1 grated apple 1 grated carrot 2 tablespoons treacle = 2 generous Cdn. tbsp. treacle or molasses 1. Put dry ingredients into a large mixing bowl 2. Beat eggs and stir together with treacle, stout and lemon juice 3. Fill 3 pudding basins/bowls to within 1 inch of top, cover with baking paper (tie in place or I use rubber bands) and steam for 3 to 4 hours in a double boiler. - Bowl ready for steaming 4. Steam for 2 further hours before serving, then up end on a warm plate (optionally, douse in brandy and light, so that the pudding is served in a halo of blue flame.) Puddings improve with age, so eat one this Christmas and store the others for the future. From Penny Furnes – Saanichton, B.C. This recipe is an alternative to using meat or suet and I really do not have a story about how I came by it other than the fact that I like to eat as healthy as possible. I tend to adjust recipes and did eliminate the suet called for in the original recipe. I have been making this recipe for many, many years – let us say about 50/60. Mincemeat You can certainly half this recipe. 1/3 lb butter 1 tbsp each of cinnamon, nutmeg, mace, cloves, allspice 1 tsp salt 2 lbs brown sugar 1 (scant) quart apple juice 1 lb currants 2 lbs raisins ¾ lb candied peel 3 whole oranges – remove seeds and peel then put in cuisinart or blender 3 whole lemons - remove seeds and peel then put in cuisinart or blender 6 apples peeled and med grated - last ingredient to mix in. This recipe makes approx 5 qts so prepare jars first. I wash and rinse in soapy water and half fill with hot water and place in 250 degree oven until required. Sterilize lids. Method: You need a large, heavy pot. Next combine spices & mix with brown sugar. Melt butter in pot and add brown sugar mixture & apple juice. Remove from heat until all ingredients are added. To prevent scorching stir regularly over moderate or low heat until mixture starts to simmer. Using a canning funnel add to jars leaving space at top. Seal tightly and listen for the ’pop’ that tells you the jar has sealed. In addition to pies and tarts this mincemeat is delicious warmed & served over ice cream. From Karen Maxwell – Dawson Creek, B.C. I actually got this recipe from my friend. She is married to our local crosscountry running team's coach and would often have these bars available to the runners after a race. Oatmeal Granola Bars Mix together well: 2 eggs 1 cup of canola oil 1 to 2 cups sugar (to taste) 3/4 cup of peanut butter 1 tsp vanilla 1 tsp salt Add 4 cups quick cooking oatmeal 1 cup raisins (or other dried fruit) 1 cup shredded unsweetened coconut 1/2 cup chopped walnuts or other nuts/seeds Spread onto parchment paper covered cookie pan. Cook at 375 F for 15 minutes. Cut while warm and still in pan. From Jane Butler About 25 years ago on CBC radio, there was an interview on the afternoon show somewhere north in someone's kitchen. I quickly jotted down the recipe that was shared for the "easiest" chocolate fudge in the world. I and my family want to thank that interviewee woman in that kitchen, whoever she is... I am happy to re-share this recipe with the CBC family. World's Easiest Chocolate Fudge Grease an 8" square pan. Melt in medium size saucepan: 2 tbsp margarine (butter) Add and mix: 1/4 cup cocoa and 2 cups sugar Add: 3/4 cup evaporated milk (1/2 can, so you can make 2 batches at a time) Turn heat up to medium high and bring to a full rolling boil, stirring constantly, for 3 full minutes, then remove from heat. Add: 1 tsp vanilla and 1 cup dark chocolate chips (optional here you can add 1 cup almonds, raisins soaked in liqueur, etc...) Pour into pan, cool and refrigerate. From Lesley Hornby - Kelowna, B.C. My Mom would bake these every Christmas and put them into old fashioned tins on shelves in the pantry in the basement. We kids would sneak in and steal cookies, thinking that Mom didn't know. In hindsight I realize she factored in the fact that 5 kids would be sneaking cookies prior to Christmas, thus she made many to see us through the holiday season!!! I taste Christmas memories in these cookies…. Fruit Cookies 3 cups flour 1½ cup white sugar 1 cup shortening Mix the above together like pastry and add: 1 cup raisins 1 cup chopped dates 1 tsp. cinnamon 1 tsp. ginger ½ tsp. cloves pinch of salt Mix the above and then make a hole in the center and add: ½ cup molasses 2 eggs beaten 1 tsp. soda in 1 tbsp. of hot water Mix well in the center and then gradually mix together. Form into balls and press with fork. Bake at 350 F for 12 to 15 minutes. (check for doneness - don't over bake as will become crunchy instead of chewy and moist) From Y.M. Leung - Vancouver Some of my favourite recipes are the ones tested by friends and shared. My recipe is for an almond-based flourless cookie. It’s based on someone else’s version of Thomas Haas Chocolate Sparkle Cookie. It doesn’t have a name but let’s call it La Sparkle Cookies. I often make them for my wheat intolerant co-worker. La Sparkle Cookies Allow time to make, then chill the cookie dough, then bake and cool. Melt together in a saucepan over low heat, stirring constantly . 7 oz chocolate covered marzipan bar, coarsely chopped (the kind that you might find in the candy bar aisle at your local store like London Drugs) and set aside . 1 ½ oz butter . ¼ cup molasses Stir . . . . . in the: 1 egg 2 tbsp ground ginger 1 tsp cinnamon 2 tbsp white sugar ½ cup spelt flour or rice flour Optional, stir in your favourite ingredient . ½ cup chopped candied ginger or, · ½ cup dried cranberries, or · ½ cup chopped toasted almonds Chill until firm. Line cookie sheets with parchment paper and preheat oven to 325F. Fill a shallow bowl with sugar. I set out set out 3 spoons – two to shape the cookies, one to toss the dough balls in the sugar. Shape the chilled dough into balls, lightly roll to smooth and then roll in the sugar. Space sugar covered dough balls on the prepared cookie sheet. Bake (325 F) for 12 minutes or until golden. From Jo Fox – Vancouver, B.C. I have no particular story about this recipe but I love all kinds of biscotti, and I appreciate the peppery spice, especially when dunked in tea. Apricot, Ginger and Black Pepper Biscotti 3 c. all-purpose flour 1 c. sugar 1 ½ tsp. baking powder 1 ½ tsp. coarsely ground black pepper 1 tsp. salt (or not) 1 tsp. grated fresh ginger ¾ cup unsalted butter (chilled and cut into ½” cubes) 1 cup whole blanched toasted almonds 2 large eggs 1 tbsp. sweet dessert wine ¾ c. julienned dried apricots Butter and flour baking sheet. Put flour, sugar, baking powder, pepper, salt and ginger in food processor. Pulse a few times to combine. Scatter butter over flour mixture, pulse until consistency of fine meal. Add almonds and pulse a few more times until coarsely chopped. In large bowl whisk eggs and wine, add apricots, flour mixture, mix just until combined. Divide in half, knead a few times on floured surface, roll into logs just shorter than baking sheet (14” by 2”), pat down a bit, put on sheet and refrigerate for a half hour. Preheat oven to 350 degrees. Bake 20 to 30 minutes or until lightly brown. Remove, cool on rack, cut logs with serrated knife at 45-degree angle into slices ½ to ¾ inch thick, return to baking sheet cut side down, bake 10 minutes a side or until lightly brown. Cool on racks, store in airtight container. Makes about 28 biscotti. From Diane Moyle – Vernon, B.C. When our boys were young we used to make LOTS of different cookies to give to friends and family at Christmas. We would listen to carols and bake for days. As they got older the list of things we made got smaller. We are now down to about five must haves. This recipe for Apricot Nut Balls is still on that list. Wouldn't be Christmas at our house without these in our pantry. Hope you enjoy them too. Apricot Nut Balls 2 eggs 2 1 1/4 cup white sugar....divided 300 mL 1 tsp vanilla 5 mL 1 tsp grated lemon rind 5 mL 1 cup unsweetened coconut 250 mL 1 cup chopped walnuts OR pecans 250 mL 1/2 cup chopped dates 125 mL 1/2 cup chopped dried apricots 125 mL Preheat oven to 350 F or 180 C. In large, ungreased casserole, beat eggs, 3/4 cup sugar, vanilla and lemon rind. Stir in coconut, nuts, dates and apricots. Bake 30 minutes. Remove from oven. Stir until cool enough to handle. Shape into balls 1 inch (2.5 cm) in diameter. Roll in remaining sugar. From Judith Hodgson – Victoria, B.C. Here is a recipe for my Swedish Friend’s REAL Gingerbread - the crisp kind. My friend Lilimor taught me how to make this 50 years ago in Winnipeg. I made the last Gingerbread House in Bournemouth England a few years ago with my granddaughters who live there. It was very humid in their house and after a labour of love, making that house, what a shock to find the roof caving in after only a few days. Needless to say, there was time to invite their friends over for a ‘house eating party’ before, not after, Christmas. I also had the total JOY that year when I went up to Cambridge, and while (or whilst as they say there) walking through Kings College, was able to hear the world famous choir practising their Christmas music. I will never forget that trip for so many reasons, the last one I will make abroad due to health restrictions. I just might, not promising, bake this again for our neighbour’s grandchildren. Lilimor’s Swedish Gingerbread Boil together in a large pot: 3/4 C packed brown sugar, 3/4 C Corn Syrup, 3 tsp cinnamon, 1 tsp ginger, 1 tsp cloves Remove from heat and add 2 tsp baking soda...the mixture will foam up. Scrape sides of pot, Add: 3/4 C margarine, Cool mixture until margarine melts. Add: 1 beaten egg, Add: 2 C flour, mix well, then stir in 2 more C flour. Mix (the batter is stiff) then make into balls. Roll thin on the baking sheet, which makes cutting out the shapes possible Now here’s where you get creative. I made up a house pattern... 2 sides, about 8X10 for the sides, half of that for the front and back and slightly larger for the roof. The front and back need to be ‘pointed’ so the roof will fit well. Bake each piece separately, 400 F for 6-8 mins. Once cool, glue the house together with melted white sugar (take care, it can burn) The trim can be smarties on the roof or other candies found around. I usually bake small pieces for window sills and ice them once they are glued on. This is truly a labour of love, and more fun if helped by school aged children. IT DOES TAKE time and patience, but the finished Gingerbread house is awesome...there is usually enough dough to bake a few gingerbread men and women. Or the whole recipe can be used for cookies, in which case there will be a few dozen. From Emily Fraser – Vernon, B.C. Our neighbor Mrs. Waldie always made these and now they are expected from all my friends too! Every December my friend Wendy and I make several batches with different ingredients, carefully keeping track of what works and what doesn’t. House Friends 4 eggs 1 tablespoon butter 3 cups icing sugar 1 juice/rind of lemon ¾ cup raisins, hazelnuts, currants 1 ½ cups fruitcake fruit and cherries ½ pkg chocolate chips 3 tablespoons anise seed 3 ¾ cups flour 3 tsp baking powder Cream butter, eggs and sugar Add dry ingredients Add the fruit and nuts Mold into two flat loaves Bake at 350F for 20-30 minutes until light brown Cut diagonally warm or cold From Joan Richardt – Sidney, B.C. Here’s a shortbread cookie recipe that I’ve made for many years. It’s unusual as it calls for golden rather than white sugar which gives the cookies a richer flavour. It was my mother’s and I have lovely memories of helping her bake and decorate snowmen, wreaths, angels, and stars, sprinkling them red and green sugar. Mom’s Christmas Shortbread 1 cup butter 1 1/2 cups flour 1/2 cup rice flour 1/2 cup light brown sugar packed (use golden) 1/4 tsp soda Salt to taste. Don’t use any salt if you use salted butter which I prefer. Cream sugar and butter together and add rest of sifted ingredients. Mix thoroughly with hands. Roll on floured board 1/4 inch thick. Cut into shapes and decorate. Bake at 325F in convection oven until edges are light brown - around 12 to 15 minutes depending on how hot your oven is. From Susan Le Page – Vancouver Growing up in the UK. , our Christmas traditions were somewhat different than in Canada. A large round Christmas cake, with marzipan, a hard icing which I believe was called “Royal Icing’ and then various decorations on it was a must, as was Christmas Pudding otherwise known as Plum Pudding, Mince Tarts and Shortbread. Christmas cookies however were unknown to us and my first experience of them came in Canada. The recipe that I want to share is now a tradition in my family. It is for Butterscotch Confetti and was introduced to our family by a lovely older lady whom we came to call “Granny Garden.” My husband and I, together with our then 9 yr. old son, Matthew had come to Calgary. We knew nobody when we first arrived, but Elva and Jack Garden collected us at the train station, took us to the mission house and from then on generally reached out with love and kindness to make us welcome. Soon they became Granny and Grandpa Garden to Matthew. We stayed in touch over the years throughout the rest of these dear folks’ lives and remember them with fondness and gratitude. Granny Garden made this for us that first Christmas and shared the recipe. I have been making it ever since. Butterscotch Confetti (note the recipe originally came from a cookbook so I don’t know about copywrite) Butter or Marge Smooth Peanut Butter Butterscotch chips Small coloured marshmallows ¼ cup ½ cup 1 cup 8oz (250 gms) Melt butter and peanut butter in a large saucepan over low heat, stirring with a wooden spoon or spatula. Stir in the butterscotch chips until melted. Cool by sitting the pan in cold water. When the bottom of the pan is cool enough to hold your hand on it then add the marshmallow, stirring until all are coated. Line a 9 x9 pan with wax paper and press the mixture down into it. Freeze or refrigerate until solid then cut into squares. They store very well in the freezer for weeks (as long as no one knows about them) It’s a good idea to make two batches, but don’t just double up on the recipe. It’s better to clean up and make it from scratch again as doubling ingredients does not always yield as tasty a batch of cookies. From Sue-Lin Tarnowski – Esquimalt, B.C. Our family consists of three teenagers and this is an easy Christmas sweet recipe made in a slow cooker. Christmas Crack Ingredients: 16 oz unsalted peanuts 16 oz salted peanuts 12 oz semi-sweet chocolate chips 12 oz milk chocolate chips 20 oz peanut butter chips 2 lb pkg white almond bark or vanilla candy coating Layer all ingredients in a large crockpot, starting with peanuts. Turn the pot on low, cover with lid and leave sitting for 2 hours. Remove lid and stir to combine ingredients. Replace lid, and leave sitting for another 30 Min. Stir again and then spoon mixture on to wax paper. Allow to harden for at least 1 hour From Jim Clifford – Victoria, B.C. Here is a recipe that my children loved. A fancy "rice krispee" square. Corn Flake and Rice Krispies Two Grain Mallow Bars 1/4 cup butter 5 cups small (250g ) marshmallows 1/2 tsp vanilla extract 1/2 cup raisins 1/3 cup chopped, dried apricots 1/3 cup coarsely chopped almonds 1 tbsp sesame seeds 2 cups Corn Flakes* cereal 4 cups Rice Krispies* cereal In large saucepan over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat. (OR, in large microwaveable bowl, microwave margarine at High 30 - 60 seconds to melt. Stir in marshmallows. Microwave at High 1 to 12 minutes or until smooth when stirred, stirring after 45 seconds.) Stir in vanilla, raisins, apricots, almonds and seeds. Add cereals (lightly crush the corn flakes, stirring until well coated.) Using lightly-buttered spatula, press into buttered 9" square pan. Cool. Cut into bars. From Kirsty Henderson – Ladysmith, B.C. Here is a recipe that I often use for Christmas as well as other occasions. The recipe was in the Globe a few years ago, in Lucy Waverman’s column. The sweet version is lovely and never disappoints but I often use the pastry as a base for a savoury version as well, making a great appetiser to share. As a sailor often cruising on the coast, I have found this recipe invaluable. The ingredients are easily stocked onboard or found in any port, the preparation fairly simple, and the results always enjoyed by fellow boaters: freshly baked goods are a treat when on the water! I also think this recipe is a good one for less experienced bakers/cooks as the pastry is forgiving. Schnecken (aka Rugelach) makes 48 Dough 2 cups (480 mL) flour Pinch salt ½ pound (227 g) chilled unsalted butter, cut into ½-inch cubes (or grate frozen butter) ½ cup (120 mL) sour cream (I don’t think low-fat works as well, not as flaky but can still be tasty) Filling ¾ cup (180 mL) sugar 1 ½ cups (360 mL) finely chopped walnuts (I often use pecans) 1 ½ tsps ground cinnamon 4 tbsp seedless raspberry jam (I’ve used apricot w/ pecans) 1 large egg Dough: Place flour and salt in a bowl and whisk to blend. Add the butter and cut in w/ a pastry blender (or using knife) until it resembles coarse crumbs with a few pea-sized lumps. Stir in the sour cream then gently knead until the dough forms a ball. Divide the dough into quarters and shape each into a flat disk. Wrap individually in plastic wrap and refrigerate until firm, about 1 hour. The dough may be frozen for up to a month. To prepare for baking: preheat oven to 350*(175C) and line baking sheets w/ parchment paper. Filling: Combine sugar, nuts and cinnamon. Remove ½ cup of the mixture and set aside. Remove one package of dough from fridge and warm for 10 minutes on counter. Unwrap and roll out on lightly floured surface into a 10-inch (25 cm) circle. Spread with 1 Tbsp of the ham and then sprinkle evenly with ¼ of nut mixture. Lightly roll to press the filling ingredients into the dough. Cut into 12 pie-shaped wedges (I sometimes do 16 for smaller ones) and roll up, starting at the wide end. Place on cookie sheet, point down and 1 ½ inches apart. Continue with the remaining dough and filling. Beat the egg and brush the tops with it. Sprinkle with the reserved but mixture. Bake for 15-20 minutes until golden brown. Cool on racks. ** For a savoury version, I’ve used pesto/parmesan cheese for the filling, also olive & sundried tomato, mushroom & pea meal/Cdn back bacon. I’ve also brushed milk on top if no egg available. For sweet, you could also do a poppy seed version w/ sugar & spice and no jam. From Anne Allgaier – Prince George, B.C. Here is my favourite gingerbread recipe that my kids have loved for over 30 years at Christmas: Gingerbread 2 cups honey 2 tsp each ginger, cinnamon, cloves 2 1/3 cups butter 1/3 cup whipping cream 8 2/3 cups flour Cream butter with sugar, adding honey, cream, and spices, blending well. Mix in flour, and let rest overnight. Roll out cookies in desired shapes. Brush with beaten egg. Bake at 360 F. until golden. As you can tell this recipe makes a lot of cookies. They store well and the recipe can be easily halved or even quartered for smaller quantities. From Judy Moore Somehow my Mom, Marge, lost her famous 'snap' recipe. She didn't have it committed to memory unfortunately and the search was on to try and duplicate it. She was never completely satisfied with the results. Years later her sister was visiting from England and my Mom mentioned the lost recipe. Much to her surprise her sister said ' well I have your recipe at home, we all make Marge's ginger snaps' Needless to say, the recipe is now carefully preserved. My Mom passed away four years ago, but I know she would be thrilled to think these snaps might become someone else's favourites. Marge's Ginger Snaps Cream together: 3/4 cup Crisco and 1 cup granulated sugar Beat in: 1 egg and 1/4 cup cooking molasses Sift together: 2 cups all-purpose flour, 1 tbsp powdered ginger, 2 tsps baking soda, 1 tsp cinnamon 1/2 tsp salt Add to creamed mixture and stir well. Form into balls using approx a rounded tsp of dough per snap. Dip top into granulated sugar and set sugar side up on a greased cookie sheet. Place approx 2 inches apart as the cookies spread as the cook. A beautiful cracked, sugary surface will appear as the bake. Bake at 350 degrees for approx 13 minutes. I love ginger and happily double the amount in this recipe. You can also add finely chopped candied ginger to the dough, to taste of course, maybe 1/4 cup. The recipe doubles as well and that's how it's always made in our house! They are delicious and I hope you enjoy them. From Cindy Mussio – Genelle, B.C. (between Trail and Castlegar) This recipe comes from my late mother-in-law. She wasn't much of a cook but what she did, she did really well. She was an immigrant from the Fruili region of Italy where there, as well as in her new homeland of the West Kootenays, she would rather be out in her garden. But when she baked the neighbourhood would look forward to her generosity. Coconut Meringue Cherry Cookies Ingredients: 2 1/2 cups flour 1 cup sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup Crisco 1 teaspoon vanilla 1/2 cup milk 2 eggs - separated 1 cup powdered sugar 1 cup shredded coconut - sweetened or not, depending on your sweet tooth Maraschino cherries, drained A cookie cutter, approx. 2 1/2 inch round, or a star shape is nice. For the meringue: Beat the two egg whites until soft peaks form, add the powdered sugar gradually, beat til stiff peaks form. Fold in the coconut. Set aside. For the cookie base: Sift the flour, baking powder and salt. Set aside. Beat the Crisco and sugar til fluffy, beat in the egg yolks one at a time. Add the vanilla mix in. Gradually add the flour and milk alternately. Chill the dough while getting the oven preheated to 350degrees and a floured surface ready. Roll the dough out on a lightly floured surface, cut shapes and place on a lightly sprayed cookie sheet. Pile meringue evenly over each cookie and place a maraschino cherry in the centre of each cookie. Bake approx. 8 -12 minutes until just lightly golden brown. Cool on wire rack. They do freeze well. But care must be taken in stacking them so the meringue doesn't get crushed. This recipe is also great, without the meringue. Use a whole egg in place of the yolk. It makes something in-between a sugar cookie and shortbread cookie. Also, it's great with anything you want to add to the dough, orange zest, chopped nuts etc. From Veronica Craig – Vancouver, B.C. Recipe 1 During the 1980s I was in charge of a centre for unemployed youth in Australia. Many of these young people, who had not learned to cook, relied on the supermarket for all their pre-cooked food. The aim of the cooking classes for the young male and female participants was to show them that the joy of creating economical and easy to prepare food from the basics was worthwhile. These cookies were part of the program. I still make them each year - and so do some of the participants from that time - as we still keep in contact. Almond Cookies (CYSS - Community Youth Support Scheme) Preheat the oven to 400F Ingredients: 4oz butter, 1oz icing sugar, 4 oz plain flour, pinch salt, 1 teaspoon almond essence (or almond extract) In a bowl, cream the butter and sugar, then add the essence/extract Sieve flour and salt Stir flour into the butter, and mix well Take 1 level dessert spoon of dough and form into a ball Place on an ungreased tray, 1 inch apart, and flatten slightly with a fork If you have some slivered almonds, or coloured sugar sprinkle on top, but this is not necessary Bake until lightly browned about 8-10 minutes Veronica Craig – recipe 2 Here is another favourite though from another source. It’s a recipe from my niece Helen Blair, who is a chef. Helen visited us a few years ago and made this dessert for our dinner guests to celebrate New Year's Eve. We were enjoying the dessert so much we sent her off in a taxi to the airport to catch her overseas flight while we finished off her delicious dessert. Just could not leave it to drive her there. Rolled Pavlova Preheat the oven to 350F 4 egg whites at room temperature ¾ cup caster (berry) sugar 1 teaspoon cornstarch 1 teaspoon white vinegar ½ cup flaked almonds Raspberries or strawberries and sliced peaches Grease 25X30 cm (15"X9”) pan Line the base and sides with baking paper, extending paper over edges Beat egg whites with an electric mixer until soft peaks form Gradually add sugar 1 tablespoon at a time, beating until sugar dissolves between additions Fold in cornstarch and vinegar Spread the mixture into the pan and sprinkle with almonds Bake 20 minutes or until meringue is lightly browned Remove from oven, turn onto a wire rack lined with baking paper, or a tea towel Carefully peel off lining paper. Cool completely Spread with whipped cream, raspberries, or strawberries and sliced peaches Roll up firmly from long side using paper, or tea towel to guide the shape Slice and serve Serves 8 From Kate Hardie This is a recipe that my daughter and I enjoy preparing together for an annual cookie exchange hosted by a mom from our pre-school group (from many years ago!). It is a time we enjoy coming together as moms and daughters and sharing time, tea and cookies as well as recipes! Chocolate Truffle Cookies – from the home of Bethany and Kate Ingredients: 4 (1oz) squares unsweetened chocolate, chopped 1 cup semi-sweet chocolate chips 6 tablespoons butter 3 eggs 1 cup white sugar 1 ½ teaspoons vanilla extract ½ cup all-purpose flour 2 tbsp unsweetened cocoa powder ¼ tsp baking powder ¼ tsp salt 1 cup semi-sweet or white chocolate chips Directions: 1. In a bowl over simmering water, melt unsweetened chocolate, 1 cup chocolate chips and the butter, stirring occasionally until smooth. Remove from heat and set aside to cool. 2. In a large bowl, beat eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. 3. Combine the flour, cocoa powder, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup of chocolate chips. Cover dough and chill for at least an hour or overnight. 4. Pre-heat oven to 350 degrees F. Roll chilled dough into 1 inch balls. Place on ungreased cookie sheet 2 inches apart. 5. Bake for 9 to 11 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. From Quinnie Kung This recipe has been adapted from one shared by a friend that I met on a badminton court. Besides enjoying the game, we enjoy the camaraderie of shared time after play for coffee and home-made treats. These are not as hard and dry as the traditional biscotti so do not need to be dipped to be enjoyed. They are a year round favorite of my family and friends. Almond Biscotti - a different take on biscotti Biscotti is a twice baked Italian cookie that is traditionally very hard and is meant to be dunked into espresso before eating. My version is a bit lighter and less sweet and doesn’t need dunking to be enjoyed! Ingredients: 1/2 cup butter 3/4 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 2 3/4 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoons salt (optional if butter is salted) 1 cup blanched, slivered almonds 1. Beat together the butter and sugar until well blended. 2. Add the eggs and vanilla and beat enough to mix well. 3. In a separate container, mix together the flour, baking powder and salt. 4. Add the flour mixture to the egg and butter mixture. Stir with a wooden spoon to make a smooth but stiff batter. 5. Add the almonds and stir to mix into the batter. It may be easier to use your hands to do this step. 6. Divide the dough into 4 pieces. Roll each into a log the length of your cookie sheet. Place logs on a cookie sheet lined with parchment paper. (Wax paper may be okay) Leave an inch of space between each log to allow for spreading. 7. Flatten the logs slightly with finger tips. 8. Bake at 325 F for 25 minutes. 9. Cool 10 minutes. 10. On a cutting board, use a sharp knife to cut the logs into 1/2 inch wide slices, diagonally. 11. Remove parchment paper and place slices back on cookie sheet without pieces touching. 12. Bake a second time for 25 minutes. Then turn oven off and leave the biscotti in for another 30 minutes OR until the oven cools. (I leave mine in overnight even) 13. Enjoy. You can substitute shredded, unsweetened coconut for the almonds. From Don Harquail – New Westminster, B.C. This is the recipe that has won me the Candies and Chocolate category in Season 2 of Recipe To Riches on the Food Network. I have been making these for over 28 years. They are a favorite by many friends and family. Enjoy. Triple Nut Toffee or TNT Ingredients: 1 1/4 cup butter 1 cup of brown sugar 2 tablespoons maple syrup 3/4 cup sliced blanched almonds 1/2 cup pine nuts 1/2 cup sliced non salted cashews 1 teaspoon vanilla 1 package graham cracker 28 ( 24 – 30 crackers) up to ¾ cup sesame seeds 24 chocolate milk wafers (1 inch round) Serving : 24 (2 inch X 2 inch squares) or for smaller candy cut at 1.5 X 1.5 Preparation: Preheat oven to 350 F degrees. Line a 11 X 15 cookie sheet (inside of sheet is 10X 15) with foil paper, lightly spray with cooking oil spray. Line pan with graham crackers, tightly fit. Add butter, sugar and maple syrup in a medium sauce pan, melt butter and boil for up to 10 minutes on med-low heat stirring frequently or until rich golden color. Remove from heat, add vanilla, almonds, pine nuts, cashews. Pour mixture over graham crackers. Sprinkle with sesame seeds. Bake at 10-15 minutes (no more or they will brown too much). Remove from oven immediately. Re-align graham wafers with a spoon if they have moved during the baking process and lightly spread nut mixture if needed. Carefully add 1 chocolate wafer per square. They will partially melt. Lightly spread chocolate using the back side of a teaspoon. Let pan cool 5 minutes or more, cut bars, (a pizza wheel cutter makes this job much easier) let rest at room temperature. From Kathy Drew – Vernon, B.C. These have been a staple in our family at Christmas ever since I was a youngster growing up in Scotland! When my youngest daughter moved to Fort St John I would send a Christmas parcel to her and her family, and always there had to be a tin of these chocolate caramel squares within. There were always other goodies, like shortbread, mince tarts, etc. as well, but this was the one she always searched for. Nowadays I just write on the tin “This One”. Chocolate Caramel Squares Shortbread Base: 1 cup butter or margarine 2 cups flour ½ cup berry sugar ½ teasp salt Caramel Filling: 10 oz can sweetened condensed milk 1 cup brown sugar 1 cup butter or margarine 4 Tbsp. corn syrup 12 ozs of Cadbury’s Dairy Milk Chocolate (I buy the large 1kg bars (I see they are now 850 gm) that arrive in the stores before Christmas). Baking chocolate just isn’t good enough for this delectable square! Preheat oven to 350 degrees. To make base: combine flour, sugar and salt in a food processor. Pulse to mix, then add one inch cubes of the butter as you continue pulsing. Mixture should start to cling together. Press into a 10” x 15” jelly-roll pan. Bake for 20 mins or until the edges just start to look golden. To make the caramel filling: in a saucepan, combine the brown sugar, butter and corn syrup. Stir on low heat until melted, then add the condensed milk. Increase to medium-high and bring to a boil, stirring constantly and boil for 7 mins. This mixture will burn very easily, so stir all the time. Remove from heat and beat with a spoon for about one minute. Pour the caramel over the shortbread base. Melt the chocolate in a bowl over a pan of simmering water. When melted pour on top of the caramel layer and spread over. Mark and cut once the chocolate has set. These freeze well. From Elva Kellington – Saltspring Island, B.C. I got this one back in the fifties from a family friend who got it from her Scottish grandmother. I lived in Toronto for many years and at the company where I worked, I would bring in a tin of cookies at Christmas time for fellow employees. I noticed that my boss made many visits to my office during that season, mostly to pass the time of day and pick up another piece of shortbread. Since retiring to Salt Spring, that same boss has visited us three times during the winter. I think he comes for the skiing but he always manages to eat a few pieces of the shortbread when he stays with us. Because the recipe is old, it's not metric. Shortbread 1/2 lb. butter (I use salted) 2 cups all-purpose flour 1/2 cup icing sugar 1/2 cup potato flour Cut the butter into smaller pieces in a large bowl. Combine the dry ingredients and add to the butter. Combine to make a dough with your fingers (the warmth of your fingers will soften the butter). Press into a square 9x9 cake pan. Dot the surface with a fork. Bake at 325F for about an hour (until lightly browned). Cut into squares while still warm to prevent crumbling. These improve as they age and will keep for a long time if kept in a cool spot. Another super easy treat is to take loose dates that have been pitted and stuff them with marzipan. Delicious. From Sally Passey – Jimsmith Lake, B.C. I got this Rum Ball Recipe from the CBC many years ago. We make them every year and they are my gift to local business’ in town who have been so good to me over the year as well as friends. Rum Ball Recipe 1 -12oz pkg of chocolate chips 1/2 cup almond paste 1 cup sour cream 8 cups of vanilla wafers ( I use 4 pkts. of Nilla wafers) 3 cups icing sugar 1 1/2 cups butter 2/3 cup cocoa 1 1/2 cups rum 2 cups chopped pecans ( I don’t use nuts) Real chocolate sprinkles Melt chocolate chips Crush vanilla wafers ( I use the Cuisinart ) Mix all in Cuisinart Leave in bowl overnight in fridge Roll into balls and cover with Chocolate sprinkles. They are better if left a couple of weeks in the fridge. From Isabel Tipton – Metchosin, B.C. We married in 1959, the year after one of BC's Centennials. The Women's Institute put out a cookbook to mark the occasion, and every BC bride of 1959 got a copy as a shower present. There are a few recipes I use constantly, including Cherry Snowballs. Christmas doesn't come without them. They live in a Victorian quilted glass cookie jar and regulars in the house look for it to appear on the sideboard in December. Cherry Snowballs 1 cup butter- no substitutions 1/2 cup light brown sugar 1 cup flour pinch of salt 1 cup finely ground almonds glace cherries- my kids, now in their 50's still do a guessing game about the colour of the one they will bite into Cream butter and sugar. Beat in flour salt and almonds- a stand mixer is the best thing for this. Take a teaspoon of the dough, flatten in your palm, and wrap it around a cherry. If the kitchen is warm you may need to chill the dough. Bake the balls in a 325 F oven till barely brown, about 15 minutes. Roll in granulated sugar while hot and cool on racks. From Lois Pegg – Victoria, B.C. I have recently been diagnosed with gluten intolerance and that has caused some distress, as well as forcing me to experiment with new recipes. I just found one yesterday that has made me happy.... it is Gluten free SHORTBREAD and it is easy and really good. In fact I am selling some today at a bake sale at the church to raise money for the refugee family we are bringing from Iraq. Gluten Free Shortbread 2 cup rice flour 2 tsp xantham gum 1 cup butter at room temperature ½ cup fine granulated sugar 1 tsp vanilla Preheat oven to 350 degrees Mix rice flour and xanthum gum in small bowl In large bowl cream butter and sugar until light and fluffy Mix in vanilla Stir in flour mixture and knead lightly until dough is smooth Roll on lightly rice floured surface. Cut into squares and place on ungreased baking sheet. Refrigerate for 20 minutes Bake for 15 minutes or until slightly golden Cool for 10 minutes on baking sheet before removing. From Christine Pilgrim – Vancouver, B.C. I’m sitting with one of Ms. Simmie’s MR GOT TO GO books on my lap and would love to enclose her recipe with it when I give it to my granddaughter for Christmas. (from chapter two) She takes after her father and is an ace cook who modifies recipes to her own taste and touch... always successfully. Meanwhile, here’s my own “modifyable” recipe for an eggless Christmas cake which I’ve cobbled together to accommodate my allergy to eggs: Eggless Christmas Cake (measurements may vary, according to taste and touch) INGREDIENTS: 1lb dried fruit (I just used organic raisins but you can use any combination) 6 ozs butter 1 teas. mixed spice 1 teas. Ginger 1 teas. baking soda 6 fluid ozs. water (the amount should be about half an inch high in a regular pot) 1 teas. vanilla essence 1 teas. almond essence 4/5 ozs plain yogurt (I used home made Kefir but bought Kefir or plain yoghurt will do) 1 fluid oz. Balsamic vinegar or brandy 8 ozs. all-purpose flour (6 heaped tablespoons, approx.) 1 teas. baking powder METHOD: 1. Preheat oven to 400 degrees F and grease a loaf tin. 2. Boil dried fruit, butter, mixed spice, ginger, water and baking soda in a large pan for 10 minutes. 3. Allow to cool then stir in remaining ingredients, alternating the wet and dry ones, so that the final mixture will slide slowly from your wooden spoon. 4. Pour into baking tin, hollowing out the centre so that it rises evenly, and bake for one hour. 5. Leave to stand for 15 minutes then turn out onto a cooling tray. 6. When cool, remove crusts and flatten as necessary. Coat with jam (marmalade or fig jam preferably) and cover completely with eggless marzipan. From Susan McKechnie – aboard a boat, B.C. I used to find my land kitchen, approximately 80 sq. ft., small until my partner and I moved aboard our 34' sailboat almost a year and a half ago. Everything is small, especially the galley (about 18 sq. ft. on a calm day) where horizontal surfaces, all with fiddles, are at a premium. The primary working space is a drop-down counter that 'drops down' whenever the stove or oven is on making it inaccessible. Last December, I bravely made my traditional shortbread but found the rolling and cutting out especially challenging. Fortunately, I have another recipe which can be rolled or not. I think it is from Homemakers, a delightful little magazine full of recipes that I used to subscribe to for, I think, $8.95 a year. Sadly, it is no longer in print. The cookies are bite-size, melt-in-your-mouth delicious. We enjoy them with a cup of tea and a few walnuts on the side. Small space friendly and far too easy to make, we are now on our second batch this season. Oatmeal Shortbread 3/4 cup all purpose flour 2/3 cup quick oats 1/2 cup cornstarch 1/2 cup icing sugar 3/4 cup salted butter, softened Combine flour, oats, cornstarch and icing sugar in a large bowl. With a large spoon, blend in butter. Work with hands until a soft, smooth dough forms; shape into a ball. If necessary, refrigerate 30 minutes or until easy to handle. Roll dough to 1/4" thickness. Cut into shapes with cookie cutters. OR Shape dough into 1" balls. Place on parchment paper lined cookie sheets. Flatten with a fork if dough is shaped into balls. Bake @ 350 for 15-25 minutes or until edges are lightly browned. Cool completely on wire rack. Makes ~ 30 cookies (depending on the number of dough tasters). Freezes well.