Can you hear the music of the cash registers beeping and debit cards being swiped? In all seriousness, Christmas is a time when family and friends gather to socialize and enjoy food, music and conversation. My fondest memories are of getting together with my cousins and playing games, drinking Shirley Temples or Tim Hortons hot chocolate and eating too many cinnamon candies or Godiva chocolates. It is in such spirit that I share some recipes for you to enjoy.
Shirley Temple beverage
Fill a tall glass with ice. Add one cup (250 mL) lemon-lime soda, two tablespoons (30 mL) grenadine (made from pomegranate juice and available in grocery stores), and one tablespoon (15 mL) orange juice; stir until combined. Garnish with an orange slice, maraschino cherry and a straw.
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Pasta pie
This is a nontraditional recipe that pleases the kids in the crowd. It is good to serve when you are in a rush. Serves six.
1/2 lb. lean ground 250 g
beef, cooked, drained
11/2 cups pasta sauce 375 mL
3 eggs
1 cup parmesan 250 mL
cheese, grated
3 cups spaghetti, 750 mL
cooked, drained
1 cup mozzarella 250 mL
cheese, shredded
Combine meat with sauce; set aside. Beat eggs and parmesan cheese in large bowl with wire whisk until well blended. Add pasta; toss to coat. Spread pasta mixture onto bottom and up side of lightly greased nine inch (22 cm) deep-dish pie plate; top with meat mixture. Sprinkle with mozzarella cheese.
Bake at 350 F (180 C) for 20 minutes or until cheese is melted. Let stand five minutes, then cut into six wedges to serve.
Creative leftovers
Made too much spaghetti pasta? Don’t throw it out. Kraft kitchen staff say that you can store it in sealable heavyweight plastic bags in the freezer for up to three months. When ready to use, run the bag under hot water to thaw and use as directed.
Chocolate candy cane cake
This decadent dessert featured in Kraft’s What’s Cooking
magazine is simple, seasonal and sensational.
1 package (two-layer size)
chocolate cake mix
1 package (four-serving size)
Jell-o chocolate instant
pudding
4 eggs
1 cup sour cream 250 mL
1/2 cup vegetable oil 125 mL
1/2 cup water 125 mL
4 squares Baker’s semi-sweet
chocolate, chopped
18 small candy canes,
coarsely crushed (about 1
cup/250 mL), divided
3 cups whipped cream 750 mL
Preheat oven to 350 F (180 C). Lightly grease two nine inch (22 cm) round cake pans.
Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed two minutes or until well blended.
Stir in chopped chocolate and two tablespoons (30 mL) of the crushed candy canes. Spoon batter into prepared pans.
Bake 50-60 minutes or until toothpick inserted near centre comes out clean. Cool in pans 10 minutes on wire rack. Loosen cakes from side of pan with spatula or knife. Invert cakes onto rack; gently remove pans. Cool on wire rack.
Place one of the cake layers on serving plate. Spread evenly with one cup (250 mL) of the whipped cream. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream. Sprinkle with remaining crushed candy canes. Cut into 18 slices to serve.
Check out many other recipes at www.kraft.com.
Vanilla sugar cookies
Use your festive cookie cutters to entertain the kids when school’s out. They will enjoy decorating these little treats for Santa.
3/4 cup butter, softened 175 mL
1 cup icing sugar 250 mL
1 egg
1 teaspoon vanilla 5 mL
21/2 cups flour 625 mL
1/2 teaspoon baking 2 mL
powder
pinch of salt
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Chill for approximately one hour. On a surface lightly sprinkled with icing sugar, roll out a quarter of the dough to a 1/4 inch (0.5 cm) to an 1/8 inch (0.35 cm) thickness. Cut into desired shapes and place one inch (2.5 cm) apart on a baking pan lined with parchment paper or lightly greased. Bake at 350 F (180 C) for eight to 10 minutes, until light brown. Cool and decorate with sprinkles, candies and icing.
Cookie glaze:
In a bowl, mix two cups (500 mL) icing sugar with three tablespoons (45 mL) of milk or water until smooth. Tint with food colouring. Brush on cookies. Source: Canadian Living magazine test kitchen.
Christmas candy
31/2 cups sugar 875 mL
1 cup corn syrup 250 mL
1 cup water 250 mL
1/2 teaspoon cinnamon 2 mL
oil (at cake decorating stores)
1 teaspoon red or 5 mL
green food colouring
In a large saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until a candy thermometer reads 300 F (150 C) (hard crack stage), stirring occasionally. Remove from heat; stir in oil and colouring. Immediately pour into a greased cookie sheet with edges. Cool and break into pieces. Store in airtight containers.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
