Download pdf - November 18, 2012

www.vernonmorningstar.comA SPECIAL SUPPLEMENT OF NOVEMBER 2012

Tastes & Sounds of the

Holiday Recipes & Christmas Carols

U2 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star

778-475-6177 4406 29 th St. Vernon ,B C(Old Bakers Dozen Building) www.stonecastimpressions.com

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Appetizers

Layered Shrimp Dip8 oz cream cheese ½ c sour cream¼ c mayonnaise 1 bottle cocktail sauce2 c shredded mozzarella 1 green pepper, diced¾ lb cooked shrimp 1 tomato, diced3 green onions, chopped cilantro - optionalMix together cream cheese, sour cream and mayonnaise. Spread on a 12 inch platter. Spread shrimp cocktail sauce over the sour cream mixture. Carefully place shrimp over the sauce. Sprinkle mozzarella cheese over the shrimp. Cover with green pepper, tomatoes and green onions. Cover with plastic wrap and chill until ready to use. Serve with crackers or chips. Layer in platter: cream cheese mixture, cocktail sauce, shrimp, mozzarella or cheddar cheese, green pepper, tomato, green onion and cilantro if desired.Submitted by Ronna Limin

Crab MousseI make this recipe every year and it’s always a hit. One year I didn’t make it, opting for something different, and all everyone want to know was, “Where is the crab mousse?” It is super easy to make and is made the day before your event.

1 package un� avoured gelatin¼ c cold water1 can cream of mushroom soup1 container spreadable cream cheese1 can crab meat½ c chopped celery & ½ c chopped green onion1 c mayonnaise¼ tsp curry powder

Heat mushroom soup & cream cheese, stirring until smooth. In a small bowl, sprinkle gelatin on top of the cold water & let sit to soften for 5 minutes. Add gelatin to soup mixture, stirring until blended. Add remaining ingredients, mixing well. Pour into a 4 c jello mold that has been sprayed with cooking oil. Chill overnight. Garnish with parsley & small cherry tomatoes, & serve with crackers.Submitted by Terri Nicholson

Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star U3

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Full Deli

EATINGS

Smith Dr., Armstrong250-546-3039

Open Daily: 9am - 7pm Thurs & Fri: 8am - 9pm

Gorgonzola & Clementine Toasts6 clementines4 oz (125 g) spreadable cream cheese at room temp2-3 tsp (10-15 ml) milk½ c (125 ml) gorgonzola or other blue cheese12 Melba toasts or thinly sliced toasted walnut bread¼ c (50 ml) chopped walnuts, toasted (optional)

Finely grate 1 tsp (5 ml) peel from a clementine. Place in a medium bowl along with cream cheese. Add 2 tsp milk, beat mixture. Crumble in gorgonzola & stir until evenly mixed - mixture will be lumpy. If too thick for spreading, stir in the extra 1 tsp of milk.

Up to 1 hour before serving, peel & segment clementines. Thickly spread toasts with cheese mixture, top each with clementine segments, sprinkle with walnuts.

You may prepare this ahead of time. Keep refrigerated, then bring cheese & fruit to room temperature before serving.

Submitted by Debra Rich

Chicken Kabobs¾ c light soy sauce¼ c sugar1 Tbsp canola oil¼ tsp garlic powder½ tsp grated ginger2 boneless, skinless chicken breasts, cut into 1 inch chunks6-8 green onions, cut into 1 inch pieces½ lb medium fresh mushrooms, stems removedwood skewers, soaked in water

In a large bowl, combine � rst � ve ingredients. Pour half into a large resealable plastic bag and add chicken; seal bag and turn to coat. Marinate chicken for 30 minutes or longer. Pour remaining marinade into another plastic bag and add onions. Seal bag and turn to coat.

Drain and discard marinade from chicken. Drain and reserve marinade from onions. Thread ingredients onto soaked skewers: chicken, onion, mushroom, chicken, etc. Place on broiler rack, 5 inches from heat. Turn and baste with reserved marinade after 3 minutes. Broil for 3 minutes longer or until chicken is no longer pink. Makes 20-24 appetizers.Submitted by Debbie Neville


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Entrées

Covered Brussels Sprouts12 fresh Brussels sprouts, trimmed and halved2 Tbsp sesame seeds (optional)1 tsp onion, minced2 Tbsp olive oil1 Tbsp butter½ to ¾ c stuf� ng 2 Tbsp real bacon bits½ c cheddar cheese, shredded, salt and pepper to taste

Steam sprouts 15-20 minutes or until crisp-tender. In a large sauce pan over medium heat, cook and stir the sesame seeds and garlic in oil and butter for 2-3 minutes. Add the stuf� ng and bacon. Stir for 1-2 minutes until just golden brown. Add sprouts, cheese, salt and pepper.

I make this in advance and re-warm it in a 300° F oven for approximately 20 minutes.Submitted by Linda Warrington

Golden Glazed Ham6 lb ham½ c apricot jam½ c brown sugar1½ tsp cider vinegar1 tsp prepared mustard1/8 tsp ground cloves

Bake ham in covered roaster in 350°F for 2½-3 hours. Drain off juice. Mix jam, sugar, vinegar, mustard and cloves in a saucepan. Heat and stir until hot and mixed well. Brush over top and sides of ham. Continue to bake uncovered at 350°F until glaze dries.

Submitted by Judy Nelson

Green Tomato MincemeatThis recipe is from my sister-in-law Sharon McMullen of Murphy’s Cove, Tangier, NS. Makes about 2-3 quarts.

4 quarts (about 5 lbs) green tomatoes2 lbs brown sugar1 lb raisins1 lb currants½ lb mixed peel½ c vinegar½ c butter1 tsp each of cinnamon, cloves, mace, nutmeg & salt

Chop tomatoes up small and drain. Cover with cold water and bring to a boil - scald for 3 minutes. Drain. Add brown sugar, currants, mixed peel, vinegar and butter. Stir well and boil until thick, at least 2 hours or more.

When cold, add the spices. Keep in glass jars sealed with wax.

For a darker colour mincemeat, add about ½ c dark molasses with the raisins.

Submitted by Janice Mackie


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Bubblegum SaladThis is a favourite recipe of mine that my mom use to make when I was a kid and it’s very yummy! I make it for my family now during the holidays and I even get cravings for it throughout the year!

1 lrg pkg jello (strawberry or cherry - I prefer cherry!)1 - 16 oz cottage cheese1 can crushed, drained pineapple1 small tub Cool Whip®

Sprinkle the jello on the cottage cheese, mix well. Stir in pineapple. Fold in Cool Whip®.

Chill, serve and enjoy!

Submitted by Candy Anderson

Dutch Croquettes3 Tbsp butter5 Tbsp flour1 c chicken or beef broth½ c cold cooked chicken or cooked veal/beef, shredded¼ tsp saltfreshly ground pepper to tastedash of nutmeg¼ tsp Worchestershire sauce1 c � ne bread crumbs2 egg whites, slightly beaten

Heat butter, stir in � our and cook 2 minutes. Gradually add broth, stirring constantly until it forms a smooth paste. Add chicken or beef, salt, pepper, nutmeg and Worchestershire sauce. Spread out on a cookie sheet and refrigerate until � rm.

When set, cut into 8 equal parts and form cylinders about 3” long and 1” diameter (or form into 1” balls, called bitterballen). Roll each cylinder or ball in bread crumbs, then in the egg whites, then in bread crumbs again. Make sure each one is completely coated with bread crumbs.

Deep fry in hot oil, a few at a time, for 3-5 minutes. Drain and serve piping hot, garnished with parsley with some hot mustard on the side.

Submitted by Jo Brinkman


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Garden Tomato and Egg SaladThis recipe is very easy & wonderful with fresh garden tomatoes. I make it for Thanksgiving every year.

4 large ripe tomatoes3 eggs, hard boiled1 shallot, choppedheart of a small head of celery, chopped1 Tbsp chopped parsley1 small clove garlic, crushed3 Tbsp olive oil1 Tbsp wine vinegar1 tsp Dijon mustardsalt & fresh ground pepper

Slice tomatoes and arrange on a platter. Slice the eggs and arrange on top of the tomatoes. Put the shallots and celery in a bowl. Add the chopped parsley and garlic, mix them well with the olive oil, vinegar and mustard. Season with salt and pepper. Pile a little of the celery on top of each egg slice and chill the salad before serving

Submitted by Karin Lowen

Phyllo Spring RollsThis is a healthier version of spring rolls as they are baked, not fried.

1 lb lean ground pork1 bag coleslaw mix2 Tbsp soy sauce2 tsp ground ginger½ tsp � ve spice powder1 small onion, chopped1 tsp garlic powder1 package phyllo dough, thawed½ c melted buttercooking spray

In 10” skillet, cook pork over medium-high heat, stirring occasionally until no longer pink. Drain well. Stir in coleslaw, soy sauce, ginger, � ve spice powder, onion and garlic powder. Cook 2-3 minutes, stirring occasionally, until coleslaw mix is wilted.

Cover phyllo sheets with a damp towel to keep them from drying out. Place 1 phyllo sheet on work counter and brush with melted butter; repeat 2 more times to make a stack of 3 sheets. Cut them cross-wise into thirds to make 3 rectangles about 14” x 6”.

Place ¼ c pork mixture on short end of each rectangle. Roll up, folding in edges of phyllo. Place roll seam-side down on ungreased baking sheet. Repeat with remaining phyllo and mixture. Spray rolls with cooking spray. Bake 15-20 minutes or until golden brown. Serve warm.

These can be made and frozen in an air-tight container. Thaw and bake at 350oF for 15-20 minutes.

Makes 18. 1 roll = approx. 150 calories

Submitted by Cindy Marchand

Sweet Pickled Mushrooms½ c white sugar1 - 10 oz (284 ml) cam of whole mushrooms, drained½ c vinegar½ Tbsp pickling spice mix

Bring vinegar, sugar and pickling spice to a boil. Add mushrooms and boil for 2 minutes. Drain. Insert a toothpick into each mushroom and they are ready to serve with your favorite meal.

Submitted by Audrey Scott


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Cinnamon Crinkle Cookies… also known as “Snickerdoodles”, these crisp-chewy cookies are rolled in cinnamon

sugar before baking. They make a delicious addition to the holiday cookie plate.

INGREDIENT:500 mL ROGERS ALL PURPOSE FLOUR 2 cup8 mL cream of tartar 2 tsp4 mL baking soda 1 tsp1 mL salt 1/4 tsp250 mL butter, softened 1 cup375 mL sugar 1 1/2 cups2 eggs 250 mL sugar 1/4 cup23.5 mL ground cinnamon 1 1/2 tbspPreheat oven to 180˚ C (350˚F).Whisk together ROGERS ALL PURPOSE FLOUR, cream of tartar, baking soda and salt; set aside. With an electric mixer, beat butter and 1 1/2 cups sugar together until light and � uffy. Beat in eggs, one at a time. With mixer speed on low, add � our mixture, beating to combine.In a shallow dish, combine 1/4 cup sugar and cinnamon. Form 1 inch balls (using about 1 tbsp of dough per cookie) and roll each in cinnamon sugar before placing on ungreased cookie sheets about 3 inches apart (these cookies spread signi� cantly). Bake 8 to 10 minutes, until tops have crinkled and edges are set, but centres are still soft. Cool 3 minutes on baking sheet before transferring to wire racks to cool completely. YIELD: About 3 dozen cookies.

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Fruit Salad with Whipped Topping1 c mini marshmallows1 c pineapple tidbits1 c sour cream1 c orange slices1 c unsweetened coconut3 Tbsp maple syrup

Mix well, cover and refrigerate.Submitted by Sheam Egan

Peppy Salad Pizza2 Tbsp pizza sauce2 9-inch flour tortillas1/3 c Italian salad dressing¼ c pizza sauce½ tsp dried oregano4 c shredded lettuce1 c chopped pepperoni1 c chopped green pepper1 c sliced white mushrooms8 tomato slices½ c grated Italian cheese blend½ c sliced black olives

Brush 2 Tbsp pizza sauce onto each tortilla. Cut each tortilla into 12 wedges. Arrange in a single layer on greased baking sheet. Bake at 350°F until crisp and golden. Watch carefully!

Combine Italian dressing, ¼ c pizza sauce and oregano in a large bowl. Add lettuce, pepperoni, green pepper and mushrooms; toss well. Transfer to round serving platter. Layer tomato slices, cheese and black olives over top. Arrange tortilla triangles around edge of platter. Serve immediately. Serves 4.

Submitted by Debbie Neville

Sweet Potato Souffl é3 c cooked & mashed sweet potatoes/yams½ c butter½ c brown sugar2 eggs½ tsp salt1 tsp vanilla

Beat ingredients until light and � uffy. Place in a butter oven-proof dish.

Topping:½ c brown sugar¼ c � our2 Tbsp butter½ c chopped nuts

Mix topping together like dry oatmeal. Spread over potato mixture. Bake at 350°F for 35-40 minutes uncovered.

Submitted by Heather Plamondon


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Desserts

Date Logs1 lb (454 g) chopped dates¾ c (180 ml) sugar½ c (120 ml) butter or margarine1 egg1 Tbsp (15 ml) cream1 tsp (5 ml) vanilla extract2 c (480 ml) Rice Krispies½ c (120 ml) chopped nutsgrated coconut

Cook dates, sugar and butter over low heat. Beat egg and add it slowly to date mixture. Stir in cream and blend well. Add vanilla, Rice Krispies and nuts. Let cool.Grease your hands with butter and roll the date mixture into logs. Roll them in coconut.

Submitted by Sharon Munro

Chocolate Kahlua Pie1 c. unsalted butter, softened3 - 1 oz squares semi-sweet chocolate, melted1½ c. confectioner sugar½ c. Kahlua liqueur3 eggs, well beaten1 - 9 inch chocolate or graham cracker pie crust

Whip the butter until creamy. Add the melted chocolate, then mix in the sugar. Slowly add the Kahlua, then the eggs. Pour mixture into prepared crust and refrigerate 2 hours or until set. Garnish with whipped cream.

Serves 6-8 people.

Submitted by Coreen Dean

Chocolate Crepes3 large eggs1 c milk½ c water1¼ c all-purpose � our¼ c sugar2 Tbsp cocoa2 Tbsp cooking oil½ tsp rum 2 c cottage cheese²/³ c icing sugar15 oz frozen raspberries or strawberries in syrup

Beat eggs in bowl until frothy. Add milk, water, � our, sugar, cocoa, oil & rum. Beat until smooth. Add a bit more milk if too thick. Spoon 2 Tbsp batter into hot greased crepe pan. Tip pan quickly so batter covers bottom of pan. When underside is brown and crepe lifts easily, remove from pan and place on a plate. Makes 24 crepes.

Beat cottage cheese and icing sugar together in small bowl until smooth. Place 1½ tsp down centre of each crepe, fold sides over. Spoon berries with juice across top of each crepe.

Submitted by Judy Nelson


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Christmas Spaceship CookiesBlast off this Christmas with delicious jam-� lled sugar cookies!

1 c butter1½ c white sugar3 eggs1 tsp vanilla extract4 c white � our2 tsp cream of tartar1 tsp baking soda¼ tsp saltStrawberry or raspberry jamIcing sugar

Blend butter and sugar, then beat in eggs and vanilla. Mix in dry ingredients, then chill until dough is easy to roll.

Roll chilled cookie dough and cut out shapes using Christmas tree and steepled church shaped cookie cutters. Spread jam between cookie layers with the tree on the bottom, church shape on top. Bake at 375°F for about 8 minutes. Sprinkle with icing sugar so it looks like snow.

Submitted by Trish Woodley

Miracle Pudding1 c � our2 tsp sugar2 tsp baking powder1 c raisins3 Tbsp butter½ c milk

Mix into a thick dough and press into bottom of small (5”x5”) baking dish.

¾ c brown sugar2 c boiling water2 Tbsp butter

Mix together and pour over the dough. Bake at 350°F until golden brown on top and liquid is mostly gone.Submitted by Tracy Arnold

Apple Squares2 c � our1 c sugar½ lb butter2 eggs1 tsp baking powder6 apples or morecinnamon and sugar mix

Cream butter and sugar. Add eggs, then baking powder and � our. Mix into a soft dough.

Pat the dough into bottom of a 9” x 12” pan. Place sliced apples with a little cinnamon and sugar on top of dough. Put remaining dough (rolled out and laid on or pat into place) on top of apples.

Bake at 350°F for ½ to ¾ hour.

Submitted by Dianna Clark


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Brandy Plum PieThis is the best pie I’ve ever made!

1 single pie shell¾ c brown sugar¼ c flour¼ c brandy or apple juice1/8 tsp nutmeg4 c sliced, pitted plums1/³ c chopped almonds or pecans

Mix sugar, flour, nutmeg and brandy. Add plums and nuts. Toss until coated.Put into pie shell. Top with crumb mix.

½ c flour½ c brown sugar3 Tbsp butter

Mix flour and sugar. Cut in butter with pastry cutter until it makes coarse crumbs.

Bake at 350°F for 40 minutes.

Submitted by Georgette Morin

Maple Cranberry CheesecakeCrust:2 c graham cracker crumbs1/³ c butter3 Tbsp sugar½ tsp cinnamon

Combine cracker crumbs, butter, sugar and cinnamon; press into bottom and up the sides of a 9 inch springform pan. Place on cookie sheet. Bake at 375°F for 8-10 minutes or until set. Cool. Reduce heat to 325°F.

Filling:1½ c real maple syrup3 - 8 oz packages cream cheese, softened½ c brown sugar²/³ c sour cream3 Tbsp flour2 tsp vanilla extract¼ tsp salt4 eggs lightly beaten

Put maple syrup in small saucepan and bring to a boil. Cook until syrup is reduced to about 1 c. Cool to room temperature, set aside.

In large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, flour, vanilla, salt and cooled syrup. Add eggs and beat on low speed just until combined. Pour into crust. Place springform pan in over and bake for 1¼ - 1½ hours or until centre is just set. Removed form heat and cool for 10 minutes. Carefully run a knife around the edge of the pan to loosen and cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Topping:2 c fresh or frozen cranberries, frozen²/³ c dried cranberries1 c real maple syrup½ c packed brown sugar

In large saucepan, combine the cranberries, syrup and brown sugar. Cook over medium heat until the berries pop, about 10 minutes. Serve warm with cheesecake. Yields 16 servings (2 c topping)

Submitted by Debbie Neville


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Christmas ‘Chocolate Chews’ Squares1 pkg chocolate cake mix1/3 c coconut½ c soft margarine1 egg2 c chocolate chips2 c white mini-marshmallows1 can coconut-almond frosting (or vanilla for a different flavour)2 c Rice Krispies½ c chopped walnuts or pecans, optional

Blend cake mix, coconut, margarine and eggs. Press in bottom of ungreased 9’x13’ cake pan. Bake at 350°F for 15-25 minutes or until light golden brown. Remove and let cool.

In large sauce pan, heat chocolate chips, marshmallows and frosting. Stir constantly. When marshmallows are melted. remove from heat and add the Rice Krispies. Spread over cooled base. If using nuts, sprinkle them on top at this time and lightly press into the topping. Refrigerate for 2 hours. Cut into squares. Freezes very well. Makes 2½-3 dozen.

Submitted by Debbie Breitkreutz

Mincemeat Shortbread BarsThis freezes well. Also for a change, I have used cherry pie � lling. Enjoy!

2 c � our2 Tbsp cornstarch1 c butter¹/³ c brown sugar1 tsp vanilla extract1½ c mincemeat

Beat butter until smooth. Add sugar and vanilla, beat for 2 minutes. Stir in � our and cornstarch. Use ²/³ of the mixture and press evenly into a greased 9” x 9” baking pan. Spread mincemeat over the shortbread base, leaving ¼” border. Crumble the remaining shortbread mixture over the mincemeat, then lightly press it down.

Bake at 375° F for 30 minutes or until golden brown. Cut while still hot and allow to cool in the pan.

Submitted by Marline Moore

Noel Eggnog Pie1 pkg lemon-� avored gelatin1 c hot water1 pint vanilla ice cream¼ tsp nutmeg¾ tsp rum � avouring2 well-beaten egg yolks2 stiff-beaten egg whitesGolden coconut shell*

Dissolve gelatin in hot water. Cut ice cream into 6 chunks, add, to gelatin and stir until melted. Chill until partially set. Add nutmeg and � avouring, stir in egg yolks, then fold in the egg whites. Pour into cooled golden coconut shell and chill until set. Top with whipped cream, dust with nutmeg.

* Golden coconut shellCombine 3 Tbsp soft butter or margarine with two 3½ oz cans of flaked coconut. Press evenly into a lightly butter pie plate, building up the sides. Bake in slow oven (300°F) for 20-30 minutes or until crust is golden. Cool.

Submitted by Patricia Blair


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Nova Scotia Blueberry Cream Cake1½ c � our1½ tsp baking powder½ c butter, room temperature1 tsp vanilla extract½ c white sugar1 egg

Blend � our, sugar, baking powder and butter. Add egg and vanilla. Pat into a springform pan.

4 c blueberries½ c white sugar1 tsp vanilla extract2 c sour cream2 egg yolks or 1 whole egg

Place blueberries on top of crust. Mix remaining ingredients and pour over berries. Bake at 385°F until edges are lightly brown, approx. 60-70 minutes. Serve with whipping cream for garnish. Do not overbake.

Submitted by Netty Vinden

OsterandHere’s a wonderful dessert that’s light and just right for serving with all the heavy Christmas meals. I received this from a New Zealand friend years ago.

1 c hot water85 g lime jelly powder½ c white sugar

Mix together and set aside to cool.

250 g cream cheese at room temperature300 g plain yogurt4 Tbsp lemon juice300 ml Cool Whip®

Beat cream cheese, yogurt and lemon juice together. Add to jelly mixture along with Cool Whip®. Pour into a bundt pan or individual serving dishes. Place in fridge before serving. Will keep for several days in the fridge.Submitted by Gail Elascjuk

Santa’s Favourite Sugar Cookies½ c butter½ c vegetable shortening½ c white sugar½ c brown sugar, packed1 large egg1 tsp vanilla extract2 c � our1 tsp baking soda1 tsp cream of tartar½ tsp salt¼ tsp nutmeg

In large bowl, cream together butter, shortening, sugars, egg and vanilla until light and � uffy. In a separate bowl, sift together dry ingredients. Add dry mixture to creamed mixture and mix until blended.

Shape dough into balls (slightly smaller than golf balls) and then roll balls one at a time in granulated sugar (may use coloured sugar for a festive touch). Place balls on ungreased (or parchment-lined) cookie sheet. Do NOT � atten - they will � atten and crinkle on top as they bake.

Bake at 375°F until lightly golden brown, approx. 8 minutes. Cool completely before removing from cookie sheet.

Submitted by Cathy Schultz


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Peppermint Meringues3 large egg whites, room temperature½ tsp lemon juice½ c sugar½ tsp vanilla extract½ tsp peppermint extract1/3 c crushed peppermint candy (about 21) or candy canes (about 6)¼ c semisweet chocolate mini morsels

Preheat oven to 215°F. Mist 2 baking sheets with canola oil spray, set aside.

Combine egg whites and lemon juice in a large mixing bowl. Beat to soft peaks with an electric mixer at medium speed. Then work in sugar, a couple of tablespoons at a time, and continue beating until very thick and glossy. Beat in extracts. Using a rubber spatula, fold in peppermint candy and chocolate.

With a teaspoon, dollop the batter into the size of a button mushroom onto prepared baking sheets, leaving ½” between each cookie. Alternatively, you can pipe the batter with a pastry bag. Bake on the middle oven rack for 1 hour. Turn off the oven and allow to sit for 1 hour before removing.

Submitted by Angela Yablonski, Curves Vernon

Hobo CakeThis will make 9-10 ‘soup can’ sized cakes.

4 tsp margarine1 c white sugar1½ c brown sugar, packed2 large eggs3 tsp vanilla extract (or � avouring of your choice)4 c � our1½ c boiling water4 tsp baking soda3¾ c fruit: mixture of raisins, candied cherries, candied peel, currants, coconut, walnuts, almonds, pecans, etc

Cream margarine, sugar, eggs and � avouring together. Add � our and salt and mix well.

Place fruit in a large bowl. Pour boiling water over fruit, sprinkle baking soda over top and mix well. Add mixture to other ingredients.

Pour batter into well-greased ‘soup cans’ (hobo style) or loaf pans, making sure not to � ll pans more than half way. Bake at 325°F for 50-60 minutes.

I usually put a can half full of water into the oven during the baking for extra moisture. Let cakes cool for 10 minutes - should shake out of cans. Slice in rounds for serving.

Submitted by Pat Brosniko�

Lemon Dream SquaresThis is a very light dessert after a big dinner.

1 c graham wafer crumbs¼ c butter, melted2 c frozen vanilla yogurt, softened1 pkg lemon jelly powder1¾ c thawed Cool Whip®

2¼ c mixed fresh berries (strawberries, raspberries, blueberries, etc)

Mix graham crumbs and butter, press into bottom of plastic wrap lined 8” x 8” pan. Freeze until ready to use.

Beat yogurt and jelly powder in large bowl with mixer until well blended. Add Cool Whip® and mix well. Spoon over crust.

Freeze for 4 hours. Remove from pan before cutting to serve. Top with fresh berries of your choice.

Submitted by Linda Warrington


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Mead or Honey Wine, the oldest alcoholic beverage known to man, is made from fermented honey and

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Sponge cake:5 eggs2/3 c granulated sugar1 tsp vanilla extract1/3 c pastry flour3 Tbsp cornstarch¼ c icing sugar

Preheat oven to 425°F. Line 11” x 17” baking sheet with parchment paper.

Separate 2 eggs. Beat the 2 yolks and remaining whole eggs with ½ c of the sugar and vanilla, until very thick and pale yellow. Sift � our with cornstarch over egg mixture and fold in gently to combine.

Beat egg whites until � uffy, continue beating while adding remaining sugar until mixture is stiff and peaks form. Fold gently into � our batter just until streak-free.

Gently spread batter over baking sheet. Bake for 8 minutes or until cake springs back when lightly touched. Immediately sprinkle icing sugar evenly over the cake. Turn out onto a clean kitchen towel. Carefully remove parchment paper. Sift additional icing sugar over the cake. Starting at short end, roll up cake into a pinwheel. Transfer to a rack to cool completely.

Carefully unroll cake. Spread raspberry � lling evenly over cake leaving a 1 inch border on each short end. Spread 2 c of cream mixture evenly over raspberry layer. Snugly re-roll the cake. Transfer seam-down onto a serving plate. Frost with remaining cream mixture, garnish with raspberries and serve.

Submitted by Liz Chirko�

Raspberry White Chocolate Sponge RollFilling:2 c raspberries - thawed if using frozen berries1/3 c granulated sugar¼ c cornstarch½ c orange juice or water

Mix together in sauce pan. Cook at medium heat, stirring constantly, and bring to a boil. Continue to cook and stir until mixture is thick, glossy and completely clear.

Frosting:½ c white chocolate chips2 c whipping cream1 c mascarpone cheese

Melt white chocolate with 1 Tbsp of the whipping cream in a bowl set over simmering water, until smooth. Whip remaining cream until very thick, set aside. Mix mascarpone cheese into melted chocolate until smooth. Gradually fold in remaining whipped cream until evenly combined. Chill until ready to use.

Have yourself a Merry Little ChristmasHave yourself a merry little ChristmasLet your heart be lightFrom now on, our troubles will be out of sight.Have yourself a merry little ChristmasMake the Yuletide gayFrom now on, our troubles will be miles away.

Here we are as in olden days,Happen golden days of yore.Faithful friends who are dear to usGather near to us once more.

Through the years we all will be togetherIf the Fates allowHang a shining star upon the highest boughAnd have yourself a merry little Christmas now.


Max Voets

Coffee Roasting Ltd.~ A B.C. owned company

2400 - 53rd Avenue, Vernon

250-549-2711

Rocking Around the Christmas Tree

Rocking around the Christmas tree At the Christmas party hop Mistletoe hung where you can see Every couple tries to stop.

Rocking around the Christmas tree, Let the Christmas spirit ring Later we’ll have some pumpkin pie And we’ll do some caroling.

You will get a sentimental Feeling when you hear Voices singing let’s be jolly, Deck the halls with boughs of holly.

Rocking around the Christmas tree, Have a happy holiday Everyone dancing merrily In the new old-fashioned way.

Rudolph the Red Nosed Reindeer

You know Dasher and DancerAnd Prancer and Vixen,Comet and CupidAnd Donner and Blitzen.But do you recallThe most famous reindeer of all?

Rudolph the red-nosed reindeerHad a very shiny noseAnd if you ever saw itYou would even say it glowsAll of the other reindeerUsed to laugh and call him namesThey never let poor RudolphPlay in any reindeer games

Then one foggy Christmas EveSanta came to say (Ho Ho Ho)Rudolph with your nose so brightWon’t you guide my sleigh tonight?Then all the reindeer loved himAnd they shouted out with glee“Rudolph the red-nosed reindeerYou’ll go down in history!”

Let it SnowOh, the weather outside is frightfulBut the � re is so delightfulAnd since we’ve no place to goLet it snow! Let it snow! Let it snow!

It doesn’t show signs of stoppingAnd I brought some corn for poppingThe lights are turned way down lowLet it snow! Let it snow! Let it snow!

When we � nally kiss good-nightHow I’ll hate going out in the snowBut if you’ll really hold me tightAll the way home I’ll be warm.

The � re is slowly dyingAnd my dear, we’re still good-byeingBut as long as you love me so,Let it snow! Let it snow! Let it snow!

Frosty the SnowmanFrosty the Snowman was a jolly happy soulWith a corn cob pipe and a button nose and two eyes made out of coal.

Frosty the Snowman was a fairy tale they say. He was made of snow but the children knowHow he came to life one day.

There must have been some magicIn that old silk hat they foundFor when they placed it on his headHe began to dance around

Frosty the Snowman was alive as he could beAnd the children say he could dance and playJust the same as you and me.

Thumpty-thump-thump, Thumpty-thump-thump!Look at Frosty go.Thumpty-thump-thump, Thumpty-thump-thump!Over the hills of snow.

Frosty the Snowman knew the sun was hot that daySo he said, “Let’s run and we’ll have some funNow before I melt away.”

Down to the village with a broomstick in his handRunning here and there, all around the square, saying“Catch me if you can!”

He led them down the streets of town right to the village cop.He only paused a moment when they heard him holler “Stop!”

For Frosty the Snowman had to hurry on his wayBut he waved goodbye, saying “Don’t you cry.I’ll be back again someday.”

Thumpty-thump-thump, Thumpty-thump-thump!Look at Frosty go.Thumpty-thump-thump, Thumpty-thump-thump!Over the hills of snow.

Silent NightSilent night, holy night,All is calm, all is bright‘Round yon Virgin, Mother & Child,Holy Infant so tender and mild.Sleep in heavenly peace,Sleep in heavenly peace.

Silent night, holy night,Shepherds quake at the sight.Glory streams from heaven above,Heavenly Hosts sing Alleluia!Christ the Savior is born,Christ the Savior is born.

Silent night, holy night.Son of God, Love’s pure light.Radiant beams from They holy faceWith the dawn of redeeming grace.Jesus, Lord at Thy birth,Jesus, Lord at Thy birth.


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