Kraft Caramel Squares (with Gluten-free option)

This delicious square recipe came to me from my friend, Shelley, many years ago, but it is still a favorite of mine. I have adapted it to be gluten-free so I'll give both the original and the gluten-free recipes.

And yes, you really do have to unwrap 64 Kraft Caramels, but patience is a virtue and ,in this case at least, you are 'richly' rewarded ! smile

(This is a big recipe but it freezes well - or you can cut it in half)

It will make one 18x15 baking sheet , or two 9x13 pans

Original recipe
ingredients
64 Kraft Caramel candy
1 cup Carnation Evaporated milk
2 cups flour
2 cups rolled oats
1/2 tsp soda
1/2 tsp salt
1 1/2 cup butter (I use 1 cup)
1 cup chocolate chips
1 cup chopped pecans or walnuts

*******
For Gluten-free - exchange 2 cups flour for
3/4 cup brown rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/4 cup sweet rice flour
1 tsp xanthan gum

and make sure you use gluten-free oats

**********

Method

(same for both)

1. melt caramels on top of the stove in the 1 cup evaporated milk on low heat.
2. mix flour, oats, soda, salt well
3. using your hands work butter into flour making crumbs.
4. using a little more than half of crumbs press into pans making a thin base
5. bake for 5 min. at 350'
6. pour caramel mixture over the baked base
7. sprinkle chocolate chips and nuts over the caramel
8. crumble rest of crumbs over the top
9. bake for another 20 minutes or until golden
10. let set , cut while still warm and let harden in fridge.
11. try to eat just one piece !! smile
**
Note: I prefer to store these in the fridge until serving time - especially with the gluten-free ones, and they are great from freezer to mouth. smile

Bacon and Mushroom Bundles

 It was an hour before we were to leave for a party 

when I remembered that I'd promised to bring an appetizer. 

I found a roll of crescent dough and used what I had in the fridge to make these bundles.
They turned out so good I've made them again.

• 3 slices bacon, chopped into 1/8 inch pieces
• 6-8 large mushrooms chopped
• 1 medium onion, chopped
• 1 tablespoon butter
• 1/2 package cream cheese
• 2  teaspoons Worcestershire sauce (opt.)
• 2 tubes Pillsbury Crescent roll refrigerated dough

1. Fry up bacon pieces in a pan until nice and brown.
2. Remove from pan to paper toweling.
3. Remove all but 1 tablespoon of bacon fat from pan and add 1tablespoon of butter.
4. Add onions and mushrooms to pan and saute' until soft.
5. Add cooked bacon, Worcestershire and cream cheese and cook, stirring gently until cream cheese is melted.
6. Remove from heat and let cool.
7. Open tubes of crescent roll dough and pat each out into a rectangle, pushing the perforations together.*
8. Cut into squares.
9. Add a tablespoon of filling to each square.
10. Pull corners of dough together to the middle and pinch edges closed. *Alternately, you can separate the perforated triangles, place the filling on the wide end and roll each into a crescent roll shape making sure the filling is completely enclosed. They will be a little larger this way. As you will notice from the pictures, I've done it both ways.
11. Place bundles on baking sheet and bake at 375 degrees for 10-12 minutes.
12. Serve hot with Red Pepper Jelly. You can also make these ahead and refrigerate until ready to bake them, or bake them ahead and reheat in a warm oven.

Bread for the Journey

On the fourth Sunday of Advent, we celebrate God’s faithfulness in sending Jesus, and we remember that faithfulness as we look forward to Christ’s second coming.

John 1:14 (ESV) “And the Word became flesh and dwelt among us, and we have seen his glory, glory as of the only Son from the Father, full of grace and truth.”

Thou Didst Leave Thy Throne

Thou didst leave Thy throne and Thy kingly crown,
When Thou camest to earth for me;
But in Bethlehem’s home was there found no room
For Thy holy nativity.

Refrain

O come to my heart, Lord Jesus,
There is room in my heart for Thee.

Heaven’s arches rang when the angels sang,
Proclaiming Thy royal degree;
But of lowly birth didst Thou come to earth,
And in great humility.

Refrain

The foxes found rest, and the birds their nest
In the shade of the forest tree;
But Thy couch was the sod, O Thou Son of God,
In the deserts of Galilee.

Refrain

Thou camest, O Lord, with the living Word,
That should set Thy people free;
But with mocking scorn and with crown of thorn,
They bore Thee to Calvary.

Refrain

When the heavens shall ring, and the angels sing,
At Thy coming to victory,
Let Thy voice call me home,
Saying Yet there is room,
There is room at My side for thee.

My heart shall rejoice, Lord Jesus,
When Thou comest and callest for me.

Words: Emily E. Elliott, 1864.

 

 

Rocky Road Fudge

Perhaps you haven't made home made fudge yet this Christmas.

If you haven't. .

the ingredients listed are either in your kitchen or else.. .

easy to find.

You'll need a candy thermometer and a heavy pot.

Read through the instructions first before beginning.

• a few tablespoons cold butter for buttering your pan and the thermometer
• 3 3/4 cup white sugar
• 2 cups mini marshmallows
• 1 - 2 cups lightly toasted walnuts. . .coarsely chopped
• 1 1/2 cups heavy cream
• 4 ounces unsweetened chocolate
• 3 tablespoons white corn syrup
• 1 teaspoon salt
• 1/2 teaspoon instant coffee
• 2 tablespoons butter

1. Lightly butter your thermometer and your foil lined pan.
2. Put your sugar,chocolate, cream, corn syrup, instant coffee and salt in a heavy saucepan. The pot should be large enough to cook pasta for a family and the bottom should be heavy to avoid burning on the bottom.
3. Stir well with a wooden spoon or a heat proof spatula until well combined. Continue to stir and bring the mixture to a full boil over medium heat.
4. When the mixture comes to a boil . . put the lid on for 2 minutes to allow the steam to clean the sides of the pot. You don't want any hard crystals forming which could later fall into your fudge.
5. Now put the candy thermometer onto the side of the pot but make sure it does not touch the bottom. Do not stir but allow the boiling mixture to come to 236º F. This will take a few minutes. Do not leave the stove at this point.
6. Remove from heat but do not stir. Add the butter and do not stir. Let it sit with the thermometer still attached to the side of the pot until it cools to 110º F. Do not let it cool more than this because if it cools too much you will not be able to beat it smooth. (I made this error and fought to smooth it into the pan) My fudge had absolutely smooth texture but it was difficult to beat because I let it get too cool. If you beat it when it is still too warm it will form crystals and you will not be able to get rid of them.
7. While you are letting it cool. . .put a piece of foil into your square pan and let the edges hang over so that you can remove it easily to cut. Butter the foil. Set aside.
8. Once the mixture has cooled to 110º F use a hand mixer to beat the fudge until it begins to lighten in cooler and it begins to thicken slightly.
9. Add the nuts and marshmallows and pour into your pan. Do not scrape the sides of your pot just in case it has some hard crystals.
10. Score the fudge into squares before it gets completely set. This makes it easier to cut neatly after it has chilled several hours.
11. Store in your refrigerator.
    

Christmas Cranberry Cookies

This recipe has been handed down from my husband's grandmother. It is a Christmas favorite!  I always bake the first batch when we have our first snowfall and that happened this weekend. I make these cookies fairly large then cut them in half to serve. Those instructions were also handed down as my mother in law used to say 'they taste the best when they are large.' Although the second batch I make are smaller. I make up cookie plates to give away at Christmas so all the cookies I bake for that have to be smaller or there wouldn't be room for variety! I've had many requests for this recipe.
And now it's time for coffee and a cookie...

• 1/2 cup butter
• 1/2 cup lard
• 2 cups sugar
• 3 eggs
• 1 cup sour cream
• 1 lemon, juice and zest
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 6 cups flour (plus flour for rolling)

Cranberry Filling:

• 3 cups cranberries (340 g/12 oz bag)
• 1 cup sugar
• 3/4 cup water

1. Boil water and sugar for 5 minutes, add cranberries and boil gently till cranberries pop, approx another 5 minutes. I cooked them a few minutes longer.
2.  This recipe can be found on the bag of cranberries, the only thing I change is the amount of water. You won't need all this filling for the cookies but I like to cook the whole amount at once and either use it up for other recipes or eat as a side with chicken or turkey. Keeps in the fridge for a few weeks.
3. In a medium sized bowl beat butter, lard, and sugar together until fluffy.
4. Add eggs and beat well, then blend in sour cream and finely grated zest of the lemon.
5. Add baking soda to the juice of the lemon and mix into dough. The juice will foam once the baking soda is mixed in.
6. Whisk together flour and baking powder and stir into the dough.
7. The dough will still be sticky but that is how it should be. Cover bowl and refrigerate at least one hour. You can refrigerate overnight if you wish.
8. Roll dough to approximately 1/8", cut with a 2 " round cookie cutter placing approximately a rounded teaspoon of cranberry filling in the middle of one round, place another cookie round on top and pinch the two together with your thumb and finger to seal in the filling.
9. Place on parchment lined baking sheet and bake at 375º for 12 to 15 minutes or until light golden in color.
10. Allow to cool and ice cookies with almond flavored icing, then dip into angel flaked coconut.

Chelsea Buns

These delicious orange zest infused sticky buns may just become a must for your Christmas brunch. The recipe is small, easy and quick to prepare . . . and if you don't have time in the morning, simply bake ahead, leave in pan, cover with foil and reheat before inverting onto plate.

Ingredients:

Sticky topping:

• 1/3 cup butter
• 3/4 cup brown sugar
• 4 Tbsp honey
• 1/8 tsp salt
• 3/4 cups chopped pecans

dough:

• 2 Tbsp sugar
• 1 Tbsp instant or fine quick acting yeast
• 3/4 tsp salt
• 1 cup hot water
• 2 Tbsp oil 
• 3 cups flour, divided
• 2 eggs

filling:

• 2 Tbsp butter, melted
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 3/4 cup cranberries
• 1/2 cup chopped pecans
• zest from one medium orange

Method:

1. Line 9 x 9 pan (for 9 buns) or 9 x 13 pan (for 12 buns) with parchment paper
2. In mixing bowl begin with sugar, yeast and salt. Add hot tap water and let sit for a few minutes, until frothy looking. (you can use a kitchen aid with bread hook attachment or a mixing bowl and a wooden spoon)
3. In the meantime, melt butter for topping, adding the rest of the ingredients except for the nuts. Bring to boil. Pour into prepared pan and sprinkle evenly with nuts.
4. To yeast mix in bowl, add oil and 1 cup flour and then the eggs, mixing them in well.
5. Stir in the rest of the flour 1/2 cup at a time until you can knead and shape it into a soft ball, not too sticky if handled with a dusting of flour. Cover and let rise 20 - 30 minutes.
6. While the dough is rising, melt butter for spreading and mix all the filling ingredients.
7. Roll dough out on floured surface to about 10 x 12 or 14 inches. Spread with butter and filling.
8. Roll up, starting on long side. Cut into 9 or 12 pieces, depending on how big in height you wish them to be or how many you are serving) and place on top of sticky topping in pan.
9. Cover loosely with plastic and let rise another 20 - 30 minutes, until they don't have room to spread any more. 
10. Bake at 350 F for about 25 - 30 minutes until golden brown. ( lesser time for larger pan)
11. Remove from oven and let stand for 5 minutes. Cover with serving plate and carefully flip buns onto plate. Serve warm.

If your kitchen is warm, these take about 1 1/2 hours from start to finish. 

Jello Cake

Looking for a nice light dessert to serve in all the holiday celebrations? Look no further. This dessert brings back childhood memories for me and is definitely a vintage dessert having stood the test of time and is still delicious today. This recipe is my friend Carolyn's version of the dessert. Cherry Jello is my personal favorite but you can change it to any flavor you like.

• 3-4 sleeves of graham crackers (my pan is not quite 9x13 and only needs three sleeves, but some comments say they use 4 sleeves of crackers)
• 1 large package of cherry flavored jello (170g)
• 2 cups boiling water 
• 4 cups of ice cubes
• 500 ml whip cream (2 cups)
• 2 tablespoons icing sugar

1. Boil 2 cups of water and dissolve package of cherry jello, stir well.
2. Add 4 cups of ice cubes until it begins to thicken, remove excess ice cubes that will no longer melt. 
3. Whip the cream until stiff with the icing sugar.
4. In a 9x13 pan, dot the bottom of the pan with whipped cream so the first layer of graham wafers stay in place.
5. Add a layer of graham wafers covering the bottom of the pan. If the cake pan has rounded edges break the corners to fit better.
6. Add half the whipped cream covering the entire surface of the wafers. 
7. Add another layer of graham wafers.
8. Gently pour half of the almost set the jello and spread from corner to corner. 
9. Add another layer of graham wafers on top of the jello. 
10. Repeat layers, with the jello on top as shown in the picture. 

Don't worry if the jello looks lumpy it usually sets completely smooth.
Let it set in the refrigerator overnight or a minimum of 8 hours. 

What an easy festive dessert, it quickly becomes a favorite.

Rolo Cookies

If you are looking for a nice gooey, caramel-filled chocolate cookie, this is the recipe for you. They've been a Christmas favorite at our place for some years, since the time my sister was employed at Nestle Canada and had access to Rolos in abundance! Now it seems I'm always on a mad hunt for Rolos just before Christmas. This year I found them at the third store I visited, but they were all out of the regular Rolos, and had only the jumbo sized or a bag of minis. I used Rolo minis this year and they worked great! The cookies are a wee bit smaller, but nicer for the Christmas trays.

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp. vanilla
• 3/4 cup cocoa
• 2 1/2 cups flour
• 1 tsp. baking soda
• 1 cup chopped pecans
• 1 Tablespoon sugar
• 48 Rolo candies (or one bag Rolo minis)

1. Cream 1 cup butter together with the brown and white sugar until light and fluffy. 
2. Add vanilla and eggs...beat well. Add flour, cocoa, and baking soda. Stir in a half cup of the chopped pecans.
3. In a separate bowl, combine 1/2 cup chopped pecans with 1 tablespoon sugar. 
4. With floured hands, wrap 1 tablespoon of dough around a Rolo, covering completely. 
5. Press one side of dough/ball into pecan sugar mixture. 
6. Place, nutty side up, 2 inches apart on ungreased cookie sheets. 
7. Bake at 375 degrees for 7-10 minutes, or until set and slightly cracked. 
8. Cool two minutes; remove from pans.

 

 

Christmas Pudding with Sauce

This recipe for Christmas pudding comes from my husband's Grandma. In our early years of marriage I came to enjoy this family recipe which was served along with other desserts after Christmas dinner. We all enjoy the pudding, but it's the sauce that makes the pudding. 

Pudding:

• 1 1/4 cup flour
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp salt
• 1 1/2 cup butter, frozen and grated ***see note***
• 4 cups raisins, a mixture of dark and golden
• 1 cup chopped figs
• 1 1/2 cup mixed peel, put through a food processor
• 1 cup red cherries
• 1/2 cup honey
• 4 eggs beaten
• 1/2 cup orange juice
• 1/2 cup milk
• 1/2 tsp baking soda, dissolved in 3 tsp warm water

1. Add all ingredients into a very large mixing bowl and mix together well.
2. Christmas pudding is often made in a mold or large bowl, but grandma filled 3 wide mouth mason jars with this mixture. Dividing it to fill the jars 3/4 full. Seal loosely with new canning lids.
3. To avoid scorching the bottom of the pudding while streaming, place small Pyrex bowls, or other heat proof dishes or extra canning jar lids in the bottom of the pot to set jars on top of. Place jars on top of the Pyrex bowls in a large pot of hot water on the stove top. The water should sit about half way up the jars. Steam pudding in jars for 3 hours adding boiling water to the pot as needed during steaming.
4. Once the pudding has steamed, remove from heat and tighten lids. Lids will snap shut as the pudding cools, and pudding will be sealed. Store in a dark cool place or in the refrigerator. Pudding is best if it has a few weeks to sit. Because this pudding is sealed once steamed, it will keep well for up to a year stored in a cool dark place. 
5. When ready to serve. Remove lid. Place jar or pudding in a pot, again setting the jars onto a Pyrex or heat proof bowl to avoid scorching the pudding while re steaming. Add water about 1/2 way up the jar. Steam pudding for at least an hour to re heat. Serve warm with Christmas Pudding Sauce. Recipe follows.

NOTE: This recipe was originally made with suet. We now substitute the suet for butter that is frozen and then grated into fine pieces. If using suet, use the same amount as the butter. 

Christmas Pudding Sauce

• 1/4 cup butter
• 1/4 cup flour
• 1 cup sugar
• 2 eggs, separated. Set aside egg whites to whip for last step.
• pinch salt
• 1 cup whole milk
• 1 cup whipping cream, whipped stiff

1. Melt butter in a small sauce pan. Stir in flour until smooth.
2. Beat egg yolk adding to it the sugar, salt and milk. Whisk together.
3. Add egg mixture to butter and flour mixture and stir well.
4. Cook mixture until thick and smooth. Allow to cool.
5. Beat egg white until very stiff. Fold into cooled mixture.
6. Whip cream and fold into mixture. 
7. Serve over warm steamed Christmas pudding.
8. Sauce will keep well in refrigerator for several days. Lightly stir when ready to serve.

Bread for the Journey

On this 3rd Sunday of Advent as we think of the coming of Jesus Christ we light the candle of joy!

Luke 2: 8-12 NIV

 8 And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. 9 An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. 10 But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. 11 Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. 12 This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.”

"Joy to the world, the Lord is come!
Let earth receive her King;
Let every heart prepare Him room,
And Heaven and nature sing,
And Heaven and nature sing,
And Heaven, and Heaven, and nature sing.

Joy to the earth, the Savior reigns!
Let men their songs employ;
While fields and floods, rocks, hills and plains
Repeat the sounding joy,
Repeat the sounding joy,
Repeat, repeat, the sounding joy.

No more let sins and sorrows grow,
Nor thorns infest the ground;
He comes to make His blessings flow
Far as the curse is found,
Far as the curse is found,
Far as, far as, the curse is found.

He rules the world with truth and grace,
And makes the nations prove
The glories of His righteousness,
And wonders of His love,
And wonders of His love,
And wonders, wonders, of His love."

Artichoke and Roasted Pepper Dip

Put this appetizer out on your kitchen island and for sure you'll have everyone right where you're trying to finish up the meal. My son-in-law loves to tease me about that! So, depending on how stressed you want to be, plan your placement carefully. If I remember right, I got this recipe from my niece, Pauline.

Ingredients:

• 1/2 cup miracle whip ( I do more)
• 2/3 cup grated Parmesan cheese
• 1/2 jar roasted sweet red peppers, patted dry and chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 each: green onion chopped, clove garlic, minced

1. Stir together miracle whip, cheese, peppers, artichokes, onion and garlic. (I save a bit of the cheese to sprinkle on top) 
2. Spoon into 9 inch pie plate or similar small, low baking dish. 
3. Bake at 350° F 10 - 12 min. Serve with crackers, corn chips, guacamole or black bean chips.

Angel Kisses (Alfajores)

This cookie has a ‘melt in your mouth’ kind of texture, like shortbread. The filling is cooked sweetened condensed milk, also known as dulce de leche, if purchased in a jar. The recipe came from a friendly neighbor, who invited me for coffee when I was a newly wed. I loved the cookies because the filling was just like what we used to spread on our bread when we lived in South America. I found out that they were quite a bit of work to make when I made them for our daughter’s first birthday, so I decided that they would be Christmas cookies and eventually we ended up calling them angel kisses, because we did not know the real name.

Ingredients:

• 1 cup soft butter
• 3 egg yolks
• 3/4 cup sugar
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla
• 2 cups cornstarch
• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 can sweetened condensed milk
• flaked coconut

Method:

1. Put unopened can of sweetened condensed milk, standing up, in a pot of water, water coming up about 3/4 of the way. Bring water to boil and simmer for 11/2 hours. Add water if needed. Cool completely in fridge. Good if you can do this the day ahead. I like this method because the dulce tastes fresh and creamy. If you prefer, you can use 1 jar purchased Dulce de Leche. 
2. This cookie recipe has no liquids, so I find it is very important to use very soft butter, but not melted. I take it out of the fridge the night before. It also helps to use a large mixer that has a dough (hook) attachment.
3. Beat butter until very creamy. Beat in the yolks. 
4. Mix sugar and lemon rind, then add to creamed mixture, along with vanilla. 
5. Stir in cornstarch and combined other dry ingredients (using hook attachment if you have) until smooth. Shape into ball.
6. Taking about 1/4 of the dough at a time, roll out on floured surface to about 1/4 inch thickness.
7. Cut with small, round cookie cutter or tomato paste can. 
8. Place on floured cookie sheets and bake at 350° F for about 8 min. Do not over bake. Cookies should just be starting to get color on the underside, not on top. Cool.
9. Stick two cookies together with cooked sweetened condensed milk, spreading the sides (edges) as well and rolling them in coconut. 
10. Freeze to set. Store in air tight container in freezer and beware if someone in your family likes eating them frozen! Yields 4 dozen cookies 

Chili Meat Pockets

I'm not sure who gave me this recipe but I used to make them for the children's school lunches.

 They would also be great as appetizers for those Christmas parties. 

If you have a food processor, use it for the pastry.

For the Pastry:

You will need to make the recipe twice to use up the filling.

• 1 cup creamed cottage cheese
• 1 cup margarine
• 2 3/4 cups flour
• 2 tablespoons wheat germ

For the Chili Meat filling:

• 2 pounds lean ground beef
• 1/1/2 cups onions chopped fine
• 3 tablespoons chili powder ( or to taste)
• 4 envelopes beef bouillon powder.
• Cheddar cheese cut into pieces about 1/4 inch x 1 inch x 1/1/2 inches.

1. Prepare filling first.
2. Brown ground beef and onions until meat is cooked through. Drain fat. 
3. Add chili powder and beef bouillon powder and cook a little longer stirring well until seasonings are incorporated. (Do not add water)
4. Set aside to cool while you make the pastry.
5. Place all pastry ingredients in bowl of food processor and pulse until dough begins to stick together.
6. If mixing by hand, cut margarine and cottage cheese into dry ingredients and then mix by hand until mixture holds together and becomes somewhat sticky.
7. Divide dough and roll each piece out to about 1/8th inch thickness on floured surface.
8. Cut circles using a cutter about 3 1/2 inches in diameter.
9. Place 1 piece cheddar cheese on one side of each circle. 
10. Top with about 1 tablespoon of meat filling.
11. Fold in half and crimp edges together using a fork. 
12. Prick the tops with your fork to let the steam out when they bake.
13. Place on baking sheets and bake at 375 degrees C for about 15-20 minutes or until lightly browned. 
14. Serve to the kids with ketchup for dipping or to the adults with red pepper jelly.
15. Keep the Chili Meat pockets in the fridge or freezer until serving.
16. They heat up best in a 350 degree oven for about 10 minutes or turn the oven off and let them warm if frozen.

Nanaimo Bars

For those of us that have grown up with the Nanaimo Bar, it hardly seems possible that the rest of the world has had to go without this treat at Christmas time. I'm sure that Joyce had no clue that her famous bar would become such a favorite when she entered a contest in her hometown of Nanaimo. For the whole story you can click right here to read it. 

I do recall learning to make these before I was a bride. I even made them for the day that I had my bridesmaids over to wrap the Wedding cake in foil and netting for our wedding favours. Sadly, that day I made a few errors that I am going to make sure you never make. Pay attention to the little details and you too can serve the perfect little layer bar with your Christmas goodies.

First of all, you will want to use a 9X13 pan instead of the 8X8 pan. I like it nice and thin. You may like yours thicker, go for it. The other thing you will want to do is to line your pan with parchment paper or foil. If you don't do this you will not be able to lift it out to cut once it has been chilled

The other thing you will need to do is to ensure fresh ingredients. Make absolutely sure your graham wafer crumbs are fresh. Taste them. Don't trust that because your package is sealed, they will be fine. Also, make sure that your nuts whether you choose to use walnuts or almonds or pecans are also fresh. Taste them. The coconut I use is fine unsweetened. While you can use flaked or shredded, it cuts nicer if the bits are tiny.

Nanaimo Bars

Bottom layer 

• 1/2 cup unsalted butter 
• 1/4 cup sugar
• 5 tablespoons of cocoa
• 1 farm fresh egg slightly beaten
• 1 1/4 cup of graham wafers
• 1/2 cup of finely chopped walnuts
• 1 cup of fine unsweetened coconut

1.  Put the butter in a microwave safe bowl and melt it until it is nearly but not entirely melted.
2. If the butter is too hot it will instantly cook your egg in the next step.
3. Add the cocoa and sugar and stir until it is combined.
4.  Add the slightly beaten egg and stir until well combined.
5. Put back in the microwave for about a half minute.
6. Your mixture should be a bit like a custard.
7. You may need to put it in for another half minute, stir and repeat until it has slightly thickened.
8. The egg should have now slightly cooked and thickened the mixture.
9.  Add the nuts and coconut and stir until well combined.
10.  Add the graham wafers last. Don't add all the crumbs at once. I have found that some makes of graham crumbs are more powdery and thereby can dry the mixture faster. I think you'll be okay with this amount of butter, but as I learned years ago, if the mixture is too dry, it will crumble and not cut nicely later on when it is chilled. Spread the first layer into your prepared pan and chill for an hour. Do not skip the chilling step.

Second layer 

• 1/2 cup unsalted butter, softened
• 2 tablespoons Birds Eye Custard Powder. (non-sweet custard powder meant to be cooked)
• 3 tablespoons of heavy cream
• 2 cups of icing sugar or (powdered sugar)

1.  Cream the butter and add the custard powder and combine well. 
2.  Add the Icing sugar next and stir slowly to combine.
3. Add the cream a drizzle at a time to make a nice smooth icing.
4. Beat it well until it is light.
5. Take your chilled crumb base out of the fridge and spread your icing evenly on top.
6. With your offset spatula, spread it out nice and smooth or as smooth as you can.
7. Put it back in the fridge for an hour. 

Third Layer

• 6 squares of semi-sweet chocolate
• 3 tablespoons of unsalted butter

1. Put this in the microwave for half a minute or combine and heat over in a double boiler.
2. Stir the chocolate at a half minute intervals until it is perfectly smooth.
3. Take your chilled bar out of the fridge and put your chocolate on again using your offset spatula. Put it in the fridge to chill for 15  - 20 minutes.  
4. The bar needs to chill until the chocolate has set but not so so chilled until the chocolate is hard. If this happens you will crack your bar when you slice it.

I keep it well wrapped in the refrigerator. 

The instructions might seem daunting but it really is easy and very quick with no baking involved.

Snow Drops..gifts from the kitchen

A very easy gift to make and a 'crowd pleaser' too. So easy to make that it can be done as a last minute gift! Years ago I got this recipe from a friend who called it Crispix Snacks but on the Crispix cereal box it's called Snow Drops and that just sounded better to me. I changed up the recipe a tiny bit.

• 1 box - 350 g Crispix cereal
• 2 cups chocolate chips
• 1 cup peanut butter
• 1 3/4 cups icing sugar

1. Melt chocolate chips and peanut butter in a saucepan on the stove or in a bowl in the microwave. Stir until melted and smooth.
2. Pour  Crispix cereal in a large bowl and pour the chocolate and peanut butter mixture over the cereal stirring gently until all the cereal is coated.
3. Pour icing sugar in a large paper bag and add the coated cereal. Keep the top of the bag closed and shake up the cereal until it is well coated.
4. Pour on to a large baking pan and place in a cool place to harden. Once cool it is ready to package or to have as snacks. 
5. It is a 'bit' addictive so beware if the bowl empties fast! Still...it is cereal and peanut butter and chocolate so it should be good for you! ~smile~

Festive Refrigerator Cookies

Here is another refrigerator cookie to add to your collection.

I make these at Christmas and if you cut the cherries into a little larger pieces, these cookie slices will add some colour to your Christmas cookie tray.

The nuts you use will change up the flavour. I'm not sure which I like better, using the almonds or using the pecans.  They are both great!

• 1 cup soft unsalted butter
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups flour
• 1 cup finely chopped pecans or almonds 
• 1/2 cup each, red glace cherries and green glace cherries, quartered

1. Cream butter and sugar.
2. Add vanilla, salt and flour, mixing well.
3. Add nuts and cherries and knead dough to distribute them evenly.
4. Form into 2 rolls and wrap each tightly in waxed paper.
5. Chill rolls overnight
6. Slice and bake at 375 degrees F for about 10 minutes.  Do not over brown them.

Bread for the Journey

Peace I leave with you; my peace I give you.
I do not give to you as the world gives.
Do not let your hearts be troubled and do not be afraid.
John 14:27 NIV

Peace is not an absence of conflict...

but an assurance that whatever circumstance we may find ourselves in...

we are safe in God's hands.

When peace, like a river, attendeth my way,
When sorrows like sea billows roll;
Whatever my lot, Thou has taught me to say,
It is well, it is well, with my soul.

Though Satan should buffet, though trials should come,
Let this blest assurance control,
That Christ has regarded my helpless estate,
And hath shed His own blood for my soul.

My sin, oh, the bliss of this glorious thought!
My sin, not in part but the whole,
Is nailed to the cross, and I bear it no more,
Praise the Lord, praise the Lord, O my soul!

For me, be it Christ, be it Christ hence to live:
If Jordan above me shall roll,
No pang shall be mine, for in death as in life
Thou wilt whisper Thy peace to my soul.

But, Lord, ’tis for Thee, for Thy coming we wait,
The sky, not the grave, is our goal;
Oh, trump of the angel! Oh, voice of the Lord!
Blessed hope, blessed rest of my soul!

And Lord, haste the day when my faith shall be sight,
The clouds be rolled back as a scroll;
The trump shall resound, and the Lord shall descend,
Even so, it is well with my soul.

It is well, with my soul,
It is well, it is well, with my soul.

~Horatio Spafford, 1873

May you experience the peace of knowing that 'it is well with your soul' during this advent season.

Special Salad

This jello salad recipe is just one of the many great recipes I have collected over the years from my mother in law. She loves to entertain and along with her wonderful meals she always has her table beautifully set with china, silver ware and the perfect choice of crystal bowls for her many varieties of salads.

Step one:

-1 box orange jello

-1 box lemon jello

Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved and them add 2 cups of cold water.

Place mixture in the fridge until it begins to set. (this does not take long)

Step two:

-3 bananas, sliced

-1 small can mandarin orange segments, well drained

-1 14 oz can crushed pineapple, drained but save the juice in a 1 cup measuring cup for step five.

Mix together the three fruits and stir into partially set jello.

Step three:

Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.

Step four:

-1/2 pint whipping cream

-1 tbsp sugar

-1/2 tsp vanilla

Whip together until thick, cover and place in fridge until step five is ready.

Step five:

-1/2 cup sugar

-2 tbsp flour

-1 egg, well beaten

-1 cup pineapple juice,( use the juice from the fruit and add water and 1 tsp lemon juice to make one cup)

Stir ingredients together in a microwavable bowl and heat for 1 minute at a time, stirring between until mixture is thick (2-3 minutes) You can also cook this on the stove top, stirring constantly.

Cool this mixture completely and then fold in the whipped cream. Spread over the marshmallow mixture.

Step six:

For the final layer, use a very fine cheese grater and grate 3/4 cup of cheddar cheese on top.

Ham and Cheese Ball

This recipe was given to me by Doris, who became my friend because we lived in the same neighborhood and our kids became Kindergarten friends. Now, our grown children are all over the map (literally) but we are still walking regularly and solving the world's problems. A friend like this, who knows everything about you and remains, is a true gift.

Ingredients:

• 8 oz pkg cream cheese, softened
• 1/4 c mayonnaise
• 2 - 8oz tins flaked ham
• 2 tablespoons chopped parsley
• 1 teaspoon minced onion
• ¼ teaspoon dry mustard
• ¼ teaspoon Tabasco
• ½- 1 cup chopped nuts (for rolling in)

1. Beat cheese and mayo until smooth. Stir in next 5 ingredients. 
2. Cover and chill several hours. 
3. Form into two balls - will be quite sticky, but as you roll it in the nuts, to cover, you can shape it. I like having several of these in the freezer at this time of the year, since they are no work on the day that you need to pull one out.

Update: This cheese ball is a great addition to a charcuterie board ... along with crackers, crusty baguette, salami, prosciutto, sweet and/or savory spreads, cheeses, gherkins, dried fruit, nuts, grapes, the variety is endless.

Pavlova

With the cold crisp dry air we have been having I decided to make Pavlova since it turns out the very best when the air is dry. This is one of the easiest desserts to make if you can beat an egg, and whip some cream you can do this.

• 4 egg whites (separate each egg into a little cup before adding it to your glass or metal bowl that has had a warm water wash to free it from grease)
• 1 cup of white sugar
• 1 teaspoon of cream of tartar
• 1/2 teaspoon vanilla
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar

1. Prepare your baking sheet first. Lay down a strip of parchment paper or waxed paper on your cookie sheet. Lay a luncheon sized plate down in the center and trace around it. It will enlarge to fit on a dinner sized plate.
2. Preheat your oven to 300 F.  I did mine in a convection oven at 275. F
3. Beat your egg whites and cream of tartar in a large bowl with a stand mixer or a hand mixer until soft peaks form.
4. Slowly add your sugar.
5. Combine the vinegar and the cornstarch in a small bowl. Add to the egg white while you are beating.
6. Add vanilla and beat until very stiff. You should be able to turn your bowl upside down.
7. Spread the egg whites onto the parchment paper, just to the edges of your tracing.
8. Bake for an hour. Open up the oven and have a peek.  The meringue should feel dry and no longer soft. If need be, leave it in another 10 minutes and check.
9. Leave the meringue in the oven and turn it off. Leave in until completely cooled.

Beat 2 cups of whipping cream and spread over top the meringue just before serving.

Slice kiwi and put pomegranate seeds on top for a Christmas dessert or strawberries and kiwi or whatever is pretty and in season.

Glazed Honey Cookies

Some of you may recognize this Christmas cookie. Our moms and grandmothers went to some work mixing up their large recipes of spiced and glazed cookies, but once they were done and stored away in a cool place, they kept for a long time. In fact, I find they taste better as they age and they do not take up freezer space. Although a recipe for honey cookies with a quick glaze method has already been posted, I'm sharing this one for variation (it does not have baking ammonia) and gives you the option of a boiled glaze. This recipe is cut in half already to make it more user friendly. It still makes 8 dozen.

Ingredients:

• 3/4 cups butter, room temp
• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup honey
• 2 eggs
• 3/4 cups sour cream
• 4 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon of ground star anise
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves or allspice 

Glaze

• 2 cups sugar

• 1/2 cup water
• 2 egg whites

Method:

1. Beat butter, gradually adding sugar, then honey, eggs and sour cream, beating well after each addition.
2. Mix baking powder, soda and spices into some of the flour and add to wet ingredients
3. Continue adding flour 1 cup at a time (this can be done in a kitchen machine with a dough hook) until mixed thoroughly. Dough will be on the soft side, like a cookie batter.
4. Pat top smooth with spatula and refrigerate overnight or up to a few days.
5. Lightly grease and flour aluminum cookie sheets. Tilt cookie sheets and tap end to distribute the flour evenly.
6. Divide dough into quarters. Dust rolling mat or counter with flour. Taking one quarter portion at a time, using both hands, roll into a thick, 24 inch long roll, then cut into 1 inch slices and roll each slice into a ball.
7. Bake at 375° F for about 12 minutes on upper rack of oven - no lower than center of oven. Check bottom of cookie for light browning before taking out of oven. You don't want to over bake them but you also don't want the top to sink.
8. Cool on wire racks.

Glazing

1. Line cookie sheets with wax paper.
2. In a medium sized glass bowl, beat egg whites with hand mixer until almost stiff. Set aside.
3. In a medium saucepan, between low and medium heat, bring sugar and water to boil, stirring often. When sugar has completely dissolved, liquid clears up and bubbles even while stirring, set timer to 3 minutes. Continue cooking at most one minute until you see only bubbles throughout, as you stir. Liquid should drip off the spoon like syrup. (soft ball stage)
4. With mixer on, slowly pour hot syrup into beaten egg whites and beat for about 3 - 4 minutes until thick and glossy when you lift the beater.
5. Now, be ready to work quickly without distractions, because the glaze can dry on you. Scoop some glaze up in your left hand fingers to coat bottom of cookie and hold it in place. Scoop some more with your right hand fingers and coat top, smoothing with index finger. Cover the entire cookie with a thin layer of glaze and slide onto wax paper, not touching other cookies.
6. Allow to dry on wax paper for several hours - may need to leave overnight if still tacky when you lift them.

Assessing glaze texture:  

I thought I'd show you the goal of what the glaze should look like. When it's cooked the right amount of time it goes on easy, and dries smoothly.

If the glaze is cooked too little it will be easy to coat, but take a long time to dry into a hard icing. If you have undercooked the glaze, you will notice that it does not thicken as you beat it with the egg white.  You may redeem it by adding a tablespoon of cornstarch and keep beating a few minutes more.

If the glaze is cooked too long, it will dry quickly as you are glazing the cookies. It may end up being  grainy, making it impossible to achieve that smooth finish. It helps to moisten your hands. The taste will still be good, just not as easy to work with. It may me easier to start again, cooking a minute less on your next try.

Butter Tarts

Before Christmas I love sitting down with my mom's book of 

hand written recipes to decide which ones I'll be making.

Every year without fail I make these butter tarts.

Each pretty pastry shell is filled with golden raisins

and topped with brown sugar buttery goodness.

Ingredients for filling:

• 2 tablespoons butter, room temperature
• 1 cup brown sugar
• 1 egg
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cup golden raisins, plumped

Method:

1. Beat very soft butter, brown sugar and egg together until creamy.
2. Add salt and vanilla.
3. Pour boiling water over raisins. Allow to stand for 5 minutes. Drain well.
4. Do not add to filling. Once you have the pastry shells made, place raisins into each shell. This will keep them uniform.

Pastry: this is Lovella's favorite pastry recipe that came from our friend Dorothy, but you can use your favourite pastry recipe. 

• 5 cups flour
• 4 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoons baking powder
• 1 pound lard
• 1 egg
• 1 tablespoon white vinegar
• water

Method for Pastry:

1. Measure flour, sugar, salt and baking powder into a large bowl.
2. Cut in cold lard until you lard is broken up into pea sized pieces.
3. In a glass measuring cup beat 1 egg well. Add vinegar and then enough cold water to make 1 cup.
4. Pour water mixture over flour mixture and stir, incorporating all the dry ingredients. Use your hands to pull the dough together into a ball. 
5. Sprinkle some flour on your counter or pastry mat. Roll out 1/3 of the dough fairly thin. Using a cup or fluted cookie cutter, but out rounds and place into lightly greased tart tins.
6. To ensure that each tart gets the approximately the same amount of raisins, I spoon the raisins into the bottom of each unbaked shell. (About 5-8 raisins, depending on the size of your shells.
7. Pour the butter tart filling over each raisin filled shell.
8. Bake at 375º for 18-20 minutes. Let rest in pan for 5 minutes then remove to cooling rack.

This filling recipe makes 2 dozen tarts. I often double or triple the recipe as they freeze well for several months. You will have left over pastry. Shape into discs or line a pie plate or two. Wrap well and freeze.

Toffee Nut Refrigerator Cookies

I love refrigerator cookies. You can find many recipes with endless flavour combinations.

 What I like is that you can mix them one day, store the shaped dough in the refrigerator 

and slice and bake them the next day.

I recently made this version and I'll make it again.

The toffee bits in them seemed to mellow and

 make the cookie even more flavourful several days later.

• 1 cup soft butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1/4 teaspoon salt
• 1 cup toffee bits (I used the packaged Skor bits)
• 1/2 cup finely chopped pecans

1. Cream butter. 
2. Add sugars, beating well until light.
3. Beat in egg and vanilla extract.
4. Add flour, salt and toffee bits, mixing just until blended together.
5. Divide dough in half.
6. Form each half firmly into a log about 2 inches in diameter.
7. Sprinkle about 1/4 cup chopped pecans evenly on a 12x12 inch piece of waxed paper and roll cookie log until the outside surface is covered in pecans. Repeat with second log.
8. Roll up each log in the waxed paper, twisting the ends to secure.
9. Refrigerate logs for 3 or 4 hours, or  overnight.  They should be very firm.
10. Preheat oven to 375 degrees F.
11. Line cookie sheets with parchment paper.
12. Unwrap cookie logs and cut into slices - I made my slices about 5/8 inch thick.
13. Place on cookie sheets and bake for 8-10 minutes or until lightly browned.  I check the bottom of one cookie to be sure it is also browned before removing from the oven.
14. Store tightly covered in a cool place or freeze until needed.

Bread for the Journey

As I was contemplating what to write for the first Advent I was listening to conversations around me and there seemed to be a general theme. "How did this season creep upon us so quickly? How can I simplify and reduce the stress of unmet expectations? Isn't this a time of preparing in anticipation for Christ's return, how quickly did I lose focus on that?" 

I re-read this devotional that originally was posted a few years ago. It was a good reminder for me now as well to slow down as I prepare for the celebrations of the season and focus on what it the Advent season is really all about - the anticipated coming of Christ. 

" Everybody today seems to be in such a terrible rush, anxious for greater developments and greater riches and so on, so that children have very little time for their parents. Parents have very little time for each other, and in the home begins the disruption of peace of the world." ~~ Mother Teresa~~

This picture reminds me of a day my family had, when we were snowed in. There were no errands to run, no need to bundle the kids for school. No one could go to work, and for a day I felt complete calm. My family was together and there were no outside influences grabbing our attention away from home and family.
The Advent Season and Christmas Preparations are upon us. I know that this is often a very difficult time of year for many. A time that can be filled with loneliness and anxiety. I hold you deep in my thoughts and prayers, even if I don't know your story, God knows, even if He seems distant, He cares about your story and loves you with an unfailing love. I just want to share with you my deep desire to slow down this Season and make it meaningful for those I care about and love.

Do you ever feel that the world and its demands, rushing here, there, striving for bigger, better, more beautiful, more stuff, has left you feeling lonely and empty? Grown children have little time for their aging parents. Parents are so busy trying to make a life for their family to give them opportunities or "stuff" that they think they need, they actually don't have time for them.

I would invite you to find a day, perhaps even today, to just slooow down. Stop. Reflect. Give yourself a "snow day". If you have a family living at home, then play a game or build an indoor or outdoor fort. If you have someone you haven't talked to for a long time, give them a call and let them know that you are thinking of them and that you care. If you need a day for your self to retreat, reflect and rest, then do so. Even Jesus had times in his life that he needed to do just that. Reflect on God's love, grace and mercy in your life, so that this Advent/Christmas season, we are ready to receive God's greatest gift to us, His Son Jesus Christ.

"O come, O come, Emmanuel"

Cranberry Oatmeal Cookies

I think we have lots of cookie recipes, but here is just one more which I really like.  Would you believe that I belong to a knitting group?  I am not a crafty person at all,  but I must admit I enjoy knitting and sharing life with other women. And there's always a cookie or two. Here's another tried and tasty recipe to add to your list. 

Cranberry Oatmeal Cookies

• 3/4 cup softened butter
• 1 1/4 cups packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/1/4 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup chopped almonds
• 3/4 cup dried cranberries

Instructions

1. Cream butter and sugar until fluffy. 
2. Beat in egg and vanilla
3. Slowly add flour and dry ingredients into butter mixture. 
4. Stir in rolled oats, almonds, and cranberries.
5. Drop by heaping tablespoonfuls on prepared cookie sheets and flatten with a fork.
6. Bake in oven at 350° for 12 minutes or until edges are golden.
7. Let stand on cookie sheet for 5 minutes prior to removing cookies to a rack.

Tip: Old fashioned oats are rolled whole-grain oat kernels which are flattened.  Quick oats or instant oats are first cut into smaller pieces before being rolled.  This makes it much easier for quick oats to absorb water than an old-fashioned oat. You can substitute the oats but realize that your cooking times will vary. 

If you were to bake up your favorite cookie, which recipe would you choose?

Let's hear about your favorite cookie recipe.