Lately I have been in the mood for thinking about Christmas. As I mentioned in a previous column, we are trying recipes submitted by you for last year’s cookbook draw.
Three people sent in a recipe for one of my favourite Christmas treats that I call a TV snack roll. F.I., Melfort, Sask., calls it a yule log; G.F., Strongfield, Sask., calls it a chocolate roll, and E.W., Byemoor, Alta., calls it a chocolate marshmallow roll. The recipe follows:
Chocolate roll
6 oz. chocolate chips 170 g
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or semi-sweet squares
2 tablespoons butter 30 mL
1 cup icing sugar 250 mL
1 egg, beaten 1
1 teaspoon vanilla 5 mL
2 cups coloured miniature 500 mL
marshmallows
1/2 cup cherries, quartered 125 mL
1/2 cup chopped nuts of 125 mL
your choice
1 cup graham wafer crumbs 250 mL
coconut
Melt chocolate and butter in double boiler. Cool. Add all ingredients except coconut. Mix well. Cool. Make into a roll or log. Spread coconut on waxed paper, and then roll the log in the coconut. Refrigerate to harden, and slice as needed. – G.F., Strongfield, Sask.
Snack or gift
Another popular recipe was variations of bits and bites, nuts and bolts or Crispix mix. This is a Christmas gift that we have often received from a friend who packages it up in a jar, basket or can each year. Three readers sent in this recipe with variations in quantities of ingredients and spices.
S.F., Estevan, Sask., wrote that her family enjoys these munchies at Christmas time. It is an easy recipe. E.B., Maple Creek, Sask., uses a little more dill, and J.T., Saskatoon, wrote that her kids ask for it during the year for wiener roasts.
Bits and bites
6 cups Cheerios 1.5 L
6 cups Shreddies 1.5 L
6 cups pretzels 1.5 L
2 cups slivered almonds 500 mL
1 cup oil 250 mL
1 teaspoon dill weed 5 mL
1 package Hidden Valley original ranch dressing
Heat oven to 250 F (120 C). Place oil in large roaster, add ingredients and stir or shake to coat evenly with oil. Bake for 15 minutes, flip and stir after seven minutes. – J.T., Saskatoon.
Variations used by others: Crispix, Chex, Life cereal, small cheese crackers, Bugles, peanuts, pecans, walnuts, cashews, canola oil or butter.
Instead of the ranch dressing, my recipe uses one tablespoon (15 mL) of garlic powder, 11/2 teaspoons (seven mL) onion salt, 11/2 teaspoons (seven mL) celery salt, and two tablespoons (30 mL) Worcestershire sauce. You can vary the ingredients according to allergies, what you prefer and what you have on hand.
The following two recipes sent in by a reader can also be used as a snack, appetizer or gift.
Spiced mixed nuts
1 egg white
1 teaspoon water or orange 5 mL
juice
13/4 cups dry roasted peanuts 425 mL
1/2 cup unblanched whole 125 mL
almonds
1/2 cup walnut or pecan halves 125 mL
3/4 cup sugar 175 mL
1 tablespoon 15 mL
pumpkin pie spice OR 1 teaspoon each 5 mL of cinnamon, allspice and cloves OR 1 teaspoon orange 5 mL peel OR
1 teaspoon ginger 5 mL
In a large bowl, combine egg white and water. Add nuts, toss to coat. Combine sugar and spices. Sprinkle over nuts; toss until well coated. Place the nuts in a single layer on parchment paper or a slightly greased cookie sheet.
Bake at 300 F (150 C) for 20-25 minutes until lightly browned, stirring once or twice. Immediately transfer nuts to waxed paper. Cool. Break up large clusters. Store in covered container.
Yield: 6 cups (1.5 L). – M.R., Warspite, Alta.
Orange sugared pecans
1 cup brown sugar, firmly 250 mL
packed
3 tablespoons evaporated 45 mL
milk
1 tablespoon butter 15 mL
1 teaspoon freshly grated 5 mL
orange peel
2 cups pecan halves 500 mL
In a small heavy saucepan, cook sugar and milk to the soft ball stage 234 F (113 C), stirring occasionally. Add butter and orange peel. Stir to blend. Add nuts. Stir to coat. Spread on wax paper or greased cookie sheet, breaking pieces apart when cool enough to handle. Store in covered container. Yield: four cups (one L).
Variations: Almonds and pecans, walnuts and cashews. – M.R., Warspite, Alta.
Bistro bruschetta
4-6 ripe Roma or plum tomatoes 3/4 Ð1 cup feta cheese, 175-250 mL
crumbled
4 green onions, thinly sliced
1 small clove garlic, minced
2 tablespoons chopped fresh 30 mL
cilantro
2 teaspoons lemon juice 10 mL
1Ð11/2 teaspoons olive oil 5-7 mL
1/2 teaspoon salt 2 mL
freshly ground black pepper
1/2 teaspoon Italian seasoning 2 mL
mix
Seed and coarsely chop tomatoes. Stir in feta cheese, onions, garlic, cilantro, lemon juice, olive oil, salt, pepper and Italian herbs. Serve on sliced French bread or baguette. It can be served cold on toasted bread or broiled in the oven until heated through and the cheese begins to melt. – S.M., Star, Alta.
Ambrosia spread
This appetizer is a spread for sweeter bread, such as banana bread, date loaf, muffins or fancy crackers. It makes about two cups (500 mL).
1 can (11 oz.) mandarin 350 mL
orange sections, chilled and drained
1 pkg. (8 oz.) soft-style cream 250 mL
cheese with pineapple
1/4 cup toasted coconut 60 mL
1/4 cup toasted, chopped 60 mL
almonds
whole almonds
Reserve several orange sections for garnish. Chop the remaining sections.
In a medium bowl, stir together orange sections, cream cheese, coconut and chopped almonds. Place in serving dish surrounded with whole almonds. Top with the orange sections. Serve with breads or crackers. – D.C., Raymond, Alta.
For our TEAM Christmas party, I baked these cookies that were easy to make, tasty and decorative. You can see that we enjoy our meetings.
Christmas cookies
1 cup margarine or butter 250 mL
1 cup sugar 250 mL
4 oz. cream cheese, 125 g
softened
1 egg
1 teaspoon vanilla 5 mL
21/2 cups flour 625 mL
1/4 teaspoon salt 1 mL
Cream the butter and sugar. Add creamed cheese and beat well. Beat in egg and vanilla. Refrigerate until easy to handle. Bake in moderate oven until edges are lightly browned (about 12-15 minutes).
Note: J.H.P. of Oxbow, Sask.wrote that she makes the mixture into balls and flattens them with a fork, but it can be rolled thin and cut into Christmas shapes. Both cookie forms can be iced with icing sugar frosting, and decorated to suit one’s own ideas.
Holiday cookbook
Need some gift ideas for this Christmas? Some new recipes to liven up the holidays? You are in luck. The Alberta Royal Purple Association has compiled an excellent recipe book containing members’ favourite dishes. The proceeds go to charitable organizations and support community needs throughout Alberta.
To order Treasured Recipes, contact Dawn Hodgins at 780 336 2440 or write to box 246, Viking, Alta., T0B 4N0.
Here is a teaser:
Mulled Christmas Wassil
Submitted by Evelyn Scott of Manville, Alta. Wassil is a spicy drink used in salutation at festivities.
4 cups apple juice 1 L
4 cups orange or pineapple 1 L
juice
1/4 cup honey 60 mL
1/4 cup lemon juice 60 mL
1 or 2 cinnamon sticks
1 teaspoon whole cloves 5 mL
1 teaspoon whole allspice 5 mL
1/8 teaspoon ground nutmeg 0.5 mL
1/4 cup brown sugar 60 mL
1 medium orange, sliced
1/4 teaspoon salt 1 mL
Tie spices in double-layered cheesecloth or in a spice basket. Combine all and simmer. Can be made in a 24 cup coffee perk or slow cooker. Before serving, remove spices and orange slices. Serve hot.
Cookbook draw
We would like to hear about some of your favourite cleaning or home management hints.
Send them in with your name and address to TEAM Resources Christmas cookbook draw, Box 2500, Saskatoon, Sask. S7K 2C4 or e-mail: team@producer.com. The draw will be held Dec. 7.
We will be giving away 18 cookbooks. You may be the lucky winner of Atco’s new Holiday Collection cookbook.
The following cookbooks are being donated by Centax Books: The Rest of the Best and More: Volume II from the Best of Bridge; Grandma’s Soups and Salad with Biscuits and Breads; Not Just for Vegetarians: Delicious Home-style Cooking, The Meatless Way written by Geraldine Hartman from Regina.
Barbara Sanderson 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.
