December 15, 2005
Cranberry Chip Bars
1 pkg. 18 oz white cake mix
In a large bowl, combine cake mix, brown sugar, eggs, butter and water. Beat on low speed for one minute or until smooth. Stir in cranberries, chips and nuts. Spread batter in greased 9 x 13 inch cake pan. Bake 25 - 30 minutes in preheated oven 350o F until set. Cool completely in pan. Cut into bars. May ice.
Mincemeat Christmas Cake
9-oz tin of mincemeat
Mix ingredients in order given. Roll batter into small balls. Press down with floured fork. Place on greased cookie sheet and bake at 325o F. Do not over bake.
Cranberry Orange Lamb Chops
6 Frenched Lamb Chops or 4 Loin Chops, 1” thick
In a small saucepan over medium heat, combine sugar, cranberries, orange juice, rind, Dijon mustard and allspice. Cook until mixture boils and cranberries pop (about 10 to 12 minutes). Set aside. In a preheated broiler, 4” from heat, broil lamb chops on one side for 6 minutes. Turn chops and broil 4 mins longer. Spoon one generous teaspoonful of sauce over each chop. Broil for 1 minute longer. Serve extra sauce on the side. Serve with parsley potatoes and vegetables julienne
1 cup chopped cranberries
Mix cranberries with sugar. Moisten cabbage with orange juice. Add sugared cranberries, celery, green peppers and grapes. Toss lightly with the mayonnaise or salad dressing. Chill ½ hour. (6 - 8 servings)
Festive Cheesecake Bars
1 cup margarine or butter
Cream butter or margarine with sugar until light and fluffy. Add flour and chopped walnuts, creaming with spoon until mixture forms crumbs. Set aside 3 cups mixture for topping. Press remaining crumb mixture into ungreased 9 x 13 pan. Bake at 350o F for 12 - 15 mins. Cool. Combine white sugar and cream cheese. Beat until smooth. Add eggs, milk, lemon juice and vanilla. Beat thoroughly. Spread mincemeat evenly over cooled base, then pour cream cheese mixture on top. Sprinkle reserved 3 cups crumbs over top. Bake at 350o F for 25 - 30 mins. or until set. Chill before cutting.
1 cup fresh stewed cranberries
Combine cranberries and sugar. Cook celery and parsley in butter until celery is tender. Blend all together. Stuff your turkey or whatever other meat you might have!
Manitoulin Island Christmas Cake
We make gum drop cake at Christmas time- it’s moist and looks cheery on the plate. Too many traditional Christmas cakes are so dry. Give it a taste.
1 lb. Raisins (2 ½ cups)
In one bowl- oak raisins in boiling water to cover and let stand overnight to plump up.
In another bowl, cut gumdrops into pieces with scissors and add them to the soaked up raisins, coating all in a light dusting of flour.
In another bowl, cream together
If you don’t have sour milk put 1 tbsp. vinegar in cup and then fill cup with milk, then add soda.
In another bowl sift together
Mix all ingredients together, and bake in a slow oven at 300 F for 1 to 1 ½ hours. This tastes yummy.
Christmas morning Breakfast
Get it ready the night before and put in frig, then cook it on Christmas morning while you are opening gifts.
12 slices day old bread
Trim crusts from bread. Lay 6 slices in bottom of buttered baking dish. Slice cheese and lay it over the bread. Cover with remaining 6 bread slices. Beat the eggs and add milk and seasonings. Pour over bread and cheese. Cover and put in refrigerator overnight. Bake on Christmas morning at 359 F for 45 minutes. Enjoy.
Manitoulin Meat balls
1 lb ground beef
Combine the above ingredients, blend well, make into small meatballs and arrange in a roast pan.
Meanwhile in a saucepan combine
16 oz can jellied cranberry sauce
Combine all of these ingredients in the saucepan and cook over moderate heat, stirring occasionally until mixture is smooth and cranberry sauce melted. Pour over raw meatballs. Bake uncovered for 45 minutes at 350 F . Serve with toothpicks- enjoy. Have a blast.
Red Rhubarb Salad
3 cups finely cut rhubarb
Cook rhubarb, sugar and the 1/3 cup water. Add strawberry jello, crushed pineapple, chopped nuts or celery and 2 ¼ cups water. Chill until firm and then serve. The rhubarb gives a tangy taste, and I like to serve this at the lake on a warm summer day, however it would also be good at Christmas time.
This was a favourite of my Mother, the late Ethel Forbes and is offered in her memory.
2 quarts popped corn
Mix popped corn and nuts on cookie sheet. Combine sugar, margarine, salt and corn syrup in 1 ½ quart sauce pan; bring to a boil over medium heat, stirring constantly. Boil, stirring occasionally, for 10 to 15 minutes or until mixture turns a light caramel colour. Remove from heat. Stir in vanilla. Pour over popped corn and nuts; mix to coat well. Spread to dry. Break apart; store in tightly covered container. Makes about 2 pounds.
Oatmeal shortbread cookies
1 cup butter
Mix all together and roll in balls. Flatten with fork and bake at 350 F for 10 to 12 minutes.
The Late Leta Blake’s Christmas Thimble cookies
2 cups soft shortening
Combine shortening, brown sugar, egg yolks, flour, vanilla and salt. Form into balls, the size of robins eggs. Take the thimble and put a dent in the ball. Cook 5 minutes at 350 F. Remove from oven and cool. Drop red or green jelly into the dent in the cookies. Good for Christmas, or any special event.
Christmas Wreath Cookies
½ cup sugar
In a large bowl, mix sugar and the next five ingredients. Beat with mixer on low. Preheat over at 350. Roll a heaping teaspoonful of dough at a time into a 6-inch rope. Place each rope on cookie sheet in a circle, but cross one end over the other with ½” extending at each end. Brush cookies with egg white and sprinkle on some sugar. Press pieces of red and green cherries to make a pretty decoration. Bake until light golden brown. Cool.
No-Bake Refrigerator Squares
1 cup brown sugar
Cook sugar, egg and butter in double boiler until thickened. Remove from heat and add other ingredients. Press into a 9x9 inch pan. Cool. Ice with white or chocolate icing, then cover with chopped walnuts. Refrigerate. Cut into squares.
1 can Eagle Brand milk
Mix dry ingredients together. Stir in milk and press evenly into a buttered 9-inch square pan. Chill before cutting.
Cranberry Lemon Scones
2 cups flour
Preheat oven to 400 F. Combine flour, baking powder, baking soda, salt, sugar in a bowl. Add butter and work with your fingertips or fork until mixture is the size of small peas. Mix in cranberries and lemon rind. Gently stir in buttermilk and mix. Do not overmix. Turn onto a floured surface and gently knead until dough just holds together. Roll or pat out in a circle 1” thick. Cut into 8 triangles and place on baking sheet. Brush tops lightly with beaten egg. Bake 10 to 12 minutes until puffed and golden. Makes 8 scones. (I used orange rind instead of lemon.)
Alcohol-free drinks for Christmas
The Sunrise Blend
Into a shaker glass over ice, add 4 oz. cranberry juice, 4 oz. orange juice, 1 tablespoon icing sugar. Shake and strain onto fresh ice in a highball glass and top with 7-Up. Garnish with fresh cranberries on a cocktail pick ...Created by Van-Allen Turner.
Cajun Clamato Cocktail
Rim glass with celery salt. Blend: ice, clamato juice, dash of Worcestershire sauce , dash of Tabasco, salt & pepper, fresh horseradish. Garnish with a celery stalk
the fruit juices into a chilled champagne flute. Stir well.
Add cider to the rim. Stir again gently.
1 oz. each of orange juice - pineapple - grapefruit
The Gentle Breeze
Fill a gobler with ice.
For more fun alcohol-free drinks visit www.mocktails.ca