Dear Visitor,

A number of members of Canadian eAuthors contributed the recipes presented here. They come from their hearts and kitchens to brighten your day and perhaps help make the holiday season just a bit more special. I hope you’ll enjoy our offerings that range from simple to the very elaborate and from the traditional to the exotic. We hope you will return often to partake of our written offerings as well.

We all wish you a very merry Holiday Season with good friends and good cheer!

Eva Kende – editor of the recipe collection

 

Table of Contents

Party Fare

bullet Holiday Nuts
bullet Jellied Salmon
bullet Chunky Cheese Ball
bullet Quiche Squares with a Kick
bullet Mandazis

It's Dinnertime

bullet Christmas Cranberry Consommé
bullet Unusual Christmas Salad
bullet Foolproof Tea Biscuits
bullet Chicken Tourtière (Chicken Meat Pie)
bullet Ohom (Vegetarian Feta Casserole)
bullet Quiche Lorraine
bullet Traditional French Canadian Tourtière
bullet Easy and Elegant Zucchini Pie
bullet Ragoût de boulettes (Pork meatballs Stew)

Sweets and Refreshments

bulletChocolate Christmas Log Cake
bulletFrozen Grasshopper Pie
bulletMarcella’s Gingerbread
bulletBanana Muffins
bulletChocolate Uncooked Cookies
bulletCreamy Snowballs
bulletHot ‘n Spicy Apple Cider

 

Party Fare

Holiday Nuts

This crunchy treat will be a hit for your Christmas entertaining.

1 egg white
1 tsp. cold water
1 pound lightly salted mixed nuts (500 gr)
½ cup sugar
1 tsp. grated lemon peel
1 tsp. grated ginger

Beat egg white with water until frothy. Add nuts. Combine sugar, lemon peel, and ginger. Mix with nuts until evenly coated.

Spread on greased (or sprayed) baking sheet and bake at 300°F for 20 minutes. Stir at least once while baking.

Cool and store in container. Makes 3 cups

Contributor: Rita Y. Toews

Rita Toews is a freelance Canadian author living in Winnipeg, Manitoba. Visit her website at http://www.domokos.com  or her children's website at http://www.domokos.com/Rita.html 

Jellied Salmon

While this recipe may seem complicated, it is very easy to do. It is time-consuming, but the effect is worth the effort. As a dramatic centerpiece on the holiday buffet table, it usually elicits compliments to warm a cook’s heart.

1 whole salmon
6-8 peppercorns
2 bay leaves
1 cup commercial mayonnaise
2 tbsp. prepared mustard
1 packet of gelatin

Steam the salmon in a minimum of water, with the peppercorns and bay leaves, until it is just cooked through. Be careful not to overcook. Gently lift it out from the cooking liquid and by opening the belly flaps, place it on a metal cookie sheet so that it is upright resting on its belly. Freeze it in this position.

The jelly: Reduce the cooking liquid to 1/3 cup and strain it through a fine mesh strainer. Dissolve the gelatin in this liquid. Let it cool until lukewarm, then mix it thoroughly with the mayonnaise and mustard. This jelly mixture will have to be kept lukewarm throughout the preparation by either placing it in a bowl of hot water or gently heating it in the microwave as necessary.

When the fish is frozen, dribble 1/3 of the jelly over the fish, using a spatula to cover all parts, just as you would ice a cake. Since the jelly is solidifying as you go, it may look a bit messy at this stage. Using the remaining jelly, slowly and gently drip it over the fish to create a dripped finish. It should look like candle drippings. Any excess Jelly that dripped to the cookie sheet can be scraped up and reheated to add to the finishing liquid.

Transfer the salmon to serving platter and decorate with lemon slices and fresh sprigs of dill if desired. Let it thaw completely before serving.

Contributor: Eva Kende

Eva Kende is a non-fiction author with two published cookbooks and several articles. Eva invites you to visit her homepage for an eclectic collection of free articles, recipes and the description of her books at http://www.telusplanet.net/public/ekende

Chunky Cheese Ball

Always a favourite! Requires no explanation or reason. Serve whenever.

1 pkg. (250 gr). cream cheese – softened
3 cups old cheddar cheese – grated
¼ cup sour cream
4-6 green onions – finely chopped
dash Worcestershire Sauce
dash Tabasco Sauce

Combine cream cheese and cheddar cheese. Add sour cream, onions and sauces. Form into a ball and chill. If you like, you can decorate the cheese ball with nuts and/or tiny parsley flowerets. Serve with an assortment of crackers.

Tip: For a festive touch at Christmas shape into a standing up Christmas tree instead of a ball. Decorate with walnut pieces and/or parsley sprigs in a spiral around the cheese tree to make it look like a garland.

Contributor: Marcella Kampman

Marcella Kampman has been writing for several years. She has had several articles and a short, non-fiction story published. Her first romance novel, PROMISE ME, was written under the penname Vanessa deHart and is available from http://www.LTDBooks.com . To find out more about Marcella (aka Vanessa) check out her web page at http://www.geocities.com/marcella_kampman

Quiche Squares with a Kick

This mildly spicy appetizer is perfect for any crowd. Have the recipe on hand, because someone is sure to ask for it.

½ cup flour
1 tsp. baking powder
½ tsp. salt
8 eggs
3 cups Monterey Jack cheese
1½ cup cream style cottage cheese
2 tbsp. pickled jalapeno peppers, rinsed and chopped
2 tbsp. chopped pimento
2 tbsp. sliced black olives

Mix flour, baking powder and salt. Beat eggs and add flour mixture. Mix well. Fold in remainder of ingredients.
Pour into a greased 13x9x2 inch baking dish and bake at 350°F for about 40 minutes, until golden brown.
Let stand 10 minutes then cut into small squares.

Makes about 48 squares. Delicious hot or cold.

Contributor: Rita Y. Toews

Rita Toews is a freelance Canadian author living in Winnipeg, Manitoba. Visit her website at http://www.domokos.com  or her children's website at http://www.domokos.com/Rita.html

Mandazis

Mandazis are by far the most popular snack in Kenya. The mandazi is originally from the Swahili coast where they are a long-standing tradition and eaten with tea in the afternoon as the air begins to cool.

The mandazi has found its way to the very core of Kenyan life. People will walk from the city centre to their favourite local where they are guaranteed the biggest, tastiest mandazis served with mbaazi (pigeon peas), fried meat stew or a large mug of tea, made Kenyan stile with warm milk and sugar.

Mandazis are usually triangular (like a samosa) but can be round, oval or any shape in between.

2 cups of hot water
4 cups all purpose flour
2 tsp. baking powder
3 tbsp. sugar
1 egg, beaten
2 tbsp. vegetable oil
¼ cup milk
Oil for frying

In a large bowl, sift together the flour and baking powder. Add the sugar and mix.

In another small bowl, lightly whisk together the egg and oil. Add the egg mixture to the flour mixture. Add the milk and hot water gradually and knead dough until smooth. Cover and set aside for about ½ hour.

On a floured surface, roll out the dough to about ¼ inch thickness. Cut into 2-inch triangles.

Heat the oil and test by putting a small piece of dough in the pan. The dough should sizzle and turn brown. Fry all the triangles a few at a time.

Note: to make Mahamri add a quarter teaspoon cinnamon powder. To make Kaimati, prepare the batter with coconut milk and warm water.

Contributor: Patricia Crossley

Patricia Crossley (also writing romantica as Margrett Dawson) welcomes you to her website and the best of spicy romance, sprinkled with reluctant time travelers, determined ghosts, mystery and suspense. www.patriciacrossley.com

(Editor’s note: Patricia is in Kenya at the moment, as a volunteer to help children get an opportunity at a better education. Since she has no access to her own recipe collection there, she sent this Kenyan recipe to share with us. I find it very interesting that almost every ethnic group has a similar fry-bread or bannock recipe of its own the world over.)

It's Dinnertime

Christmas Cranberry Consommé

2 cups chicken stock
1 bottle cranberry cocktail (1.14L)
2 green onions – sliced
2 thick orange slices
4 whole cloves
salt & pepper to taste
½ cup whipping cream (125 ml.) unsweetened and whipped – to garnish

In saucepan, heat together chicken stock, cranberry cocktail, onions, orange slices, cloves and salt & pepper. Simmer for 10 minutes. Taste and adjust seasonings. Strain to remove onions, orange slices and cloves.

Serve hot in individual bowls or mugs. Top with a dollop of unsweetened whipped cream. Garnish with a sprinkle of chopped dill.

Contributor: Marcella Kampman

Marcella Kampman has been writing for several years. She has had several articles and a short, non-fiction story published. Her first romance novel, PROMISE ME, was written under the penname Vanessa deHart and is available from http://www.LTDBooks.com  To find out more about Marcella (aka Vanessa) check out her web page at www.geocities.com/marcella_kampman

Unusual Christmas Salad

With its attractive bright red and green balls, this salad is perfect for a holiday buffet. This recipe has been known to convert people who declare they detest those horrible little cabbages!

4 cups Brussels sprouts (choose small tight ones)
1 cup cherry tomatoes
1 cup vegetable oil
1/3 cup cider vinegar
1 tsp. salt
½ tsp. garlic salt
2 tbsp. minced green onion
2 tbsp. minced green pepper
2 tbsp. minced parsley
1 ½ tsp. sugar
4 drops red pepper sauce
Romaine lettuce

Trim Brussels sprouts and halve. Cook in boiling salted water for 15 minutes. Drain. Place sprouts and tomatoes in bowl.

Combine vegetable oil, vinegar, sugar, salt, garlic salt, green onion, green pepper, parsley and red pepper sauce in jar with tight fitting lid; shake well to mix.

Pour over sprouts and tomatoes, cover.

Chill, stirring several times for at least 2 hours.

When ready to serve, spoon sprouts into bowl, mound tomatoes in center. Arrange romaine leaves around the edge.

Contributor: Dee Lloyd

Dee Lloyd is an award-winning Canadian author of Romantic Suspense novels. She is also a Senior Editor with LTDBooks http://www.ltdbooks.com . Visit her website at http://www.deelloyd.com to learn a little about Dee and her novels, information about handheld ereading devices, free recipes and short stories.

Foolproof Tea Biscuits

I got this recipe from my dear late Aunt Delta, who babysat me when I was very small, and was one of the most loving, gentle people I've ever known. These biscuits are so light and easy to prepare, and are a great accompaniment to any meal. I especially love them for breakfast, fresh out of the oven and served with homemade strawberry jam. Wouldn't that make Christmas morning extra-special?

2 cups sifted bread flour
6 tbsp. shortening
4 tbsp. baking powder
3 tbsp. sugar
½ tsp. salt

Cut the shortening into the dry ingredients with a pastry cutter until the mixture resembles the size of green peas. Mix with milk into a soft dough. Roll out to a ½ "-¾" thickness. Cut out the biscuits and place on an UNGREASED baking sheet. Bake in a fairly hot oven (400º - 450ºF) until they begin to get golden brown on the top and bottom.

Contributor: Judy Bagshaw

Judy Bagshaw is author of the romantic suspense novel, Lady Blue, which features a full-figured heroine. Visit her site at http://www.writerlady.homestead.com/homepage.html

Chicken Tourtière (Chicken Meat Pie)

Tourtière is a traditional French Canadian dish we usually eat at Thanksgiving or Christmas time. It is normally made with pork, or a combination of pork and veal, but I have a friend who detests pork, so I concocted this version for her. It's become an addition to our Christmas fare.

Instead of making a 9in. pie, I like to make smaller, 5 in. pies. It's a meal for a hungry person, or you can make it two portions and serve it with turkey, mashed potatoes, peas and carrots. For pastry, I use the Crisco™ "No Fail Pastry" recipe, which I've included here.

Pastry
2 cups all-purpose flour
3/4 tsp. salt
1 cup Crisco shortening (vegetable shortening)
1 egg
2 tbsp. cold water
1 tbsp. white vinegar

Filling

1 lb. ground chicken
1 cup water
1 tbsp canola oil
1 small onion, diced finely
1 small carrot, diced finely
1/8 tsp. each savory and thyme
Salt and pepper to taste

Combine flour and salt in a mixing bowl. Cut room temperature shortening into flour with pastry blender or two knives until mixture is uniform and shortening resembles large peas.

Beat egg, water and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened.

For 1 large pie: Divide dough in half and shape each into a ball. Flatten each into a circle about 4in. Wrap and chill dough 15 minutes for easier rolling. (For 4 smaller pies, divide dough in half, then in half again. Form smaller balls, and then divide balls in two. Flatten, wrap and chill as for large pie.)

Meanwhile, place the ground chicken and water into a frying pan. Cook on medium heat, stirring continually to break up the meat, until the chicken is no longer pink. Drain chicken.

In the same pan, fry the onion and carrots in the oil until the carrots are tender. Add drained chicken, and herbs and heat through. Season to taste.

Roll dough and place filling into the uncooked pastry. Cover with another circle of pastry.

Bake at 450ºF for 40-50 minutes until the pastry is golden brown.

Tips:

When doing pastry, place your bowl and blender in the fridge for ten minutes before you start. Do not overwork the pastry, as it makes it hard. You can freeze the pies, uncooked, for one to two months. Wrap them well in foil then in a plastic freezer bag. Enjoy!

Contributor: M. D. Benoit

M. D. Benoit is a science fiction writer who enjoys good food almost as much as writing. Visit her website at http://mdbenoit.com or send her an email at mdbenoit@mdbenoit.com. She'd love to know how your tourtière turned out!

Ohom (Vegetarian Feta Casserole)

This is a new item in my Hungarian repertoire. Never heard of it until a recent trip to Hungary. I ordered it in a restaurant that specializes in regional heritage recipes. It's very tasty and may solve the problem of what to serve vegetarians.

1 lb. broad noodles cooked or bowties cooked al dente
2 medium potatoes cooked in their skin and peeled
1 medium cooking onion chopped fine
2 tbsp. oil
2 tsp. paprika (Hungarian)
¾ cup crumbled feta cheese
(add salt if necessary, but the feta is usually salty enough)

In a large (4qt) pot sauté the chopped onions on medium heat in the oil until the onions are transparent. In the meantime, cut the potatoes into ¼ inch cubes. When the onions are done, pull the pot of the burner and add the paprika. Mix well, add the potatoes, mix, making sure they are well coated with the onion mixture, then add the noodles and fold it into the other ingredients. You don't want mush them.

Place this mixture in a large flat casserole dish. A lasagna pan will do. Sprinkle with the feta and bake at 350ºF until the feta starts to melt.

Serve with tangy salad.

Contributor: Eva Kende

Eva Kende is a non-fiction author with two published cookbooks and several articles. Eva invites you to visit her homepage for an eclectic collection of free articles, recipes and the description of her books at

Quiche Lorraine

Eggs are my favourite food, bar none. I could eat eggs any time of day or night. So when a friend served me my very first quiche (this recipe), it was love at first taste. I've used this recipe often, for lunches and light dinners. But it could be used for an elegant breakfast. It's even good cold!

9" unbaked pie shell
1 smoked sausage, or cooked ham, chopped
6 slices crisp bacon, crumbled
1 cup shredded old cheddar cheese
4 eggs
1 cup milk
salt and pepper to taste
½ onion, chopped

Place sausage/ham, in pie shell. Add bacon and cheese. Combine the next four ingredients in a blender. Pour over the cheese and meat mixture. Bake at 375ºF for half an hour. Check if it is cooked by inserting a toothpick in the centre. It may need slightly longer to bake.

Contributor: Judy Bagshaw

Judy Bagshaw is author of the romantic suspense novel, Lady Blue, which features a full-figured heroine. Visit her site at http://www.writerlady.homestead.com/homepage.html

Traditional French Canadian Tourtière

Pastry
4½ - 5 cups flour
4 tsp. baking powder
4 tsp. vinegar
1 egg – beaten
2 tsp. salt
1 1/3 cups shortening
2/3 cup shortening
1 cup hot water

Mix dry ingredients in large bowl then cut in 1 1/3 cups shortening. Dissolve remaining 2/3 cup shortening in 1 cup hot water. Add to flour mixture along with vinegar and egg. Knead for 1 minute. Wrap in waxed paper and chill for 1 hour or overnight. Roll out half the pastry and line two 9x13 pans or four pie pans.

Filling
2-3 lbs. (2000 gr.) pork steak – chopped
1 lb. (500 gr.) ground beef – browned & fat drained off
2 onions – chopped
4 potatoes – chopped & cooked
5 carrots – sliced & cooked (cook with potatoes)
2-3 tsp. sage
1 tsp. thyme
1 tbsp. salt
1 tsp. pepper
3 tbsp. margarine
3-4 tbsp. flour

Place meat and onions in a large saucepan with enough water to just cover meat. Cover and simmer 1 hour. Add potatoes, carrots and seasonings and simmer 20 minutes. In a microwaveable dish, melt margarine, stir in the flour and add some meat juice. Microwave on high and stir until thickened. Add this sauce to meat. Cook until thickened. Cool. Pour into pastry. Roll out remaining pasty dough for lid. Pinch edges together and cut vents on the top.

Bake at 400ºF for 20 minutes then reduce heat to 350ºF for another 40 minutes.

Tip: Great for freezing. Thaw first before reheating at 225ºF for 2 hours.

Contributor: Marcella Kampman

Marcella Kampman has been writing for several years. She has had several articles and a short, non-fiction story published. Her first romance novel, PROMISE ME, was written under the penname Vanessa deHart and is available from http://www.LTDBooks.com.  To find out more about Marcella (aka Vanessa) check out her web page at http://www.geocities.com/marcella_kampman

Easy and Elegant Zucchini Pie

Generally, zucchini is considered to be an unexciting, bland vegetable. Not so in this recipe! It’s tasty, easy to make and has a pretty presentation for any festive meal.

4 cups coarsely grated zucchini;
4 tbsp. plain yoghurt
1 whole egg- lightly beaten
1 tbsp. dill – fresh, minced
salt and white pepper to taste
2 cups flour

Mix ingredients and press into 10 inch lightly greased round pie plate or equivalent. Bake at 350ºF for 1 hour or until the top is lightly browned.

Serve hot or cold. This is an excellent dish for any party. It's clean, easy to serve and very tasty. Baked in a nice ovenproof glass dish it can serve as a side dish for a company meal.

Variations:
1. For a Mediterranean twist, replace the dill with oregano and/or basil and add a bit of crushed garlic.

2. To dress this dish up, add some finely chopped sweet red peppers for contrast.

3. To make it into a meal-in-a-pan, divide the batter into two, place one part into the pan, cover with a layer chopped leftover roast, sliced wiener, sausage or seasoned ground meat. Cover with the rest of the batter.

4. Try this basic recipe using carrots, potatoes or turnip instead of the zucchini, with a variety of seasonings. Your imagination is the limit!

Contributor: Eva Kende

Eva Kende is a non-fiction author with two published cookbooks and several articles. Eva invites you to visit her homepage for an eclectic collection of free articles, recipes and the description of her books at

Ragoût de boulettes (Pork meatballs Stew)

This stew is traditional fare at Christmas Eve dinner, along with tourtière and turkey. All three are served on the same plate with mashed potatoes, peas and carrots. You can also eat the stew on its own, with boiled potatoes. Put the potatoes into the stew ten minutes before you serve, to blend flavors. This stew also freezes very well.

1 ½ lbs. lean ground pork
(or half pork, half veal, or again, half beef, half veal)
1 egg
¼ cup uncooked oatmeal
¼ cup milk
1 small onion, minced
1 garlic clove, minced
¼ tsp. red seasoning salt (optional)
⅛ tsp. ground cinnamon
3 tbsp. oil
3 tbsp. flour
1 can (10 oz.) beef consommé or beef broth
1 ¼ cup cold water
1 bay leaf

Meatballs
Mix the first eight ingredients thoroughly (fingers work best). Make ping-pong ball size meatballs and place them in rows on a cookie sheet. Bake in a 350°F oven for 20 minutes.

Sauce
Heat the oil. Stir in the flour. Do not overcook. All at once, add the beef consommé and the cold water. Add the bay leaf. Stir continuously until sauce simmers and it is smooth and has thickened. Add the meatballs. Let simmer a few minutes to mix flavors.

Contributor: M. D. Benoit
M. D. Benoit is a science fiction writer who enjoys good food almost as
much as writing. Visit her website at http://mdbenoit.com or send her an email at mdbenoit@mdbenoit.com. She'd loved to know how your ragoût de boulettes turned out!

Sweets and Refreshments

Chocolate Christmas Log Cake

Cake
3 eggs
1 cup sugar
1/3 cup water
1 tsp. coffee liqueur
¾ cup flour
¼ cup cocoa
1 tsp. baking powder
¼ tsp. salt
cocoa – for sprinkling when rolling

Beat eggs with electric mixer until thick and lemon coloured. Gradually add sugar. Beat in the 1 tsp. liqueur and water on low speed. Mix flour, cocoa, baking powder and salt in another bowl. Add to egg mixture, beating until just smooth. Pour batter onto greased cookie sheet, or cookie sheet lined with tin foil or heavy wax paper.

Bake at 375ºF for 12-15 minutes. Invert cake onto clean tea towel, which has been liberally sprinkled with cocoa, carefully remove the foil, and roll up the tea towel while the cake is still warm. Cool completely for about 30 minutes.

Mocha Butter Filling
2 cups unsalted butter – softened (do not use margarine)
1½ cups icing sugar
4 tbsp. whipping cream
2 tsp. instant coffee
4 tbsp. boiling water
1 tsp. vanilla extract

Beat butter with electric mixer. Gradually add icing sugar. Mix until very creamy. Dissolve the instant coffee in the boiling water. Add the cream, coffee and vanilla to the butter mixture and beat for 2 minutes on high.

Alternate Cinnamon Whipped Cream Filling
1 cup whipping cream
3 tbsp. icing sugar
1 tbsp. coffee liqueur
1 tsp. cinnamon

Beat all ingredients together until stiff. Before spreading this filling in the cake, sprinkle the cake first with a tbsp. of coffee liqueur.

Chocolate Frosting
¼ cup butter (better than margarine)
4 tbsp. cocoa
2 cups icing sugar
2-3 tbsp. milk
dash salt
1 tsp. vanilla

Cream butter with electric mixer. Add salt and vanilla, then add cocoa. Add icing sugar gradually, beating well. Add milk, 1 spoon at a time, just enough to make frosting right consistency for spreading.

Decorative Mushroom Meringues
3 egg whites
¼ tsp. cream of tartar
¾ cup sugar

Beat egg whites just a little. While mixture is still soft, sprinkle with Cream of Tartar. Continue beating while gradually adding sugar. Beat until mixture is stiff. Form shapes (like caps & stems for mushrooms) or shells (like tiny bird nests) onto cookie sheets.

Bake at 275ºF for 1½ hours. Then turn oven off and leave the meringues in the oven for another hour before removing, allowing rack to cool off completely. You can glue the meringue pieces together with either white icing (especially the ornamental icing from the Gingerbread House recipe) or with melted white chocolate.

Assembly of the Christmas Log
Unroll chocolate jellyroll cake. With a spatula spread a thin layer, about ¼ inch thick, of the mocha butter or the cinnamon whipped cream over the entire cake then re-roll cake into a log shape. Frost with the chocolate frosting. Use the tines of a fork to make lines in the icing to look like the texture of bark. Then decorate with meringue mushrooms and nests.

Contributor: Marcella Kampman

Marcella Kampman has been writing for several years. She has had several articles and a short, non-fiction story published. Her first romance novel, PROMISE ME, was written under the penname Vanessa deHart and is available from www.LTDBooks.com To find out more about Marcella (aka Vanessa) check out her web page at http://www.geocities.com/marcella_kampman

Frozen Grasshopper Pie

Our family always has frozen Grasshopper Pie for dessert after our festive turkey dinner. We find the creamy chocolate and mint confection lighter than mincemeat pie. It is refreshing yet satisfying as it melts slowly in your mouth. Based on the traditional Grasshopper cocktail ingredients of cream, Crème de Menthe and Crème de Cacao, this pie is a combined dessert and liqueur. Of course, if you prefer, you can always use a non-alcoholic mint flavoring in its place.

A word to the wise. As the liqueurs are never boiled, their potency remains intact.

Crust
1 box chocolate wafers (crushed)
1/3 cup butter (melted)

Place 2/3 of the chocolate crumbs in a bowl.
Stir in melted butter to coat.
Pat firm in spring form pan and refrigerate.

Filling
1 jar marshmallow cream topping.
¼ cup Crème de Menthe
1/8 cup Crème de Cacao (or any other chocolate-based liqueur)
1 pint whipping cream

Mix the first three ingredients.
Whip cream until it stands in peaks. Fold into marshmallow mix. (Add a touch of green food color if desired.)
Pour onto chocolate crumb crust. Sprinkle with chocolate crumbs.
Wrap in foil and freeze.

Serve frozen.

Contributor: Dee Lloyd

Dee Lloyd is an award-winning Canadian author of Romantic Suspense novels. She is also a Senior Editor with LTDBooks at http://www.ltdbooks.com . Visit her website at http://www.deelloyd.com  to learn a little about Dee and her novels, information about handheld ereading devices, free recipes and short stories.

Marcella’s Gingerbread

This is the best gingerbread recipe I have ever found. It’s just not Christmas at our house unless something has been shaped and decorated with Smarties out of this wonderfully fragrant dough. You can make pattern pieces from paper for either a house or a large stand-up Christmas tree. The tree can be done in gradually degrading star shapes piled on top of one another, glued of course with the icing. The base star shape for this kind of tree should be at least six to eight inches wide. Alternatively, you can make a pattern of a wide tree shape with rounded edges the size of a standard piece of paper. Make a second, identical tree pattern and cut the second in half lengthwise down the middle. This will give you three large pattern pieces. With a sharp knife cut the dough out around the pattern pieces. Lay flat on cookie sheet to bake. When cool assemble the tree by having your helper stand up the main tree piece and then glue, with icing, the two tree halves to either side of the main piece. Both tree shapes are three-dimensional and will stand on their own. Top with a star-shaped cookie. Let the icing set so the tree won’t fall down, then decorate with remaining icing and Smarties and coloured gumdrops.

1 cup margarine – melted
1 cup sugar
1¼ cups molasses
2 eggs – beaten
5½ cups flour
1 tsp. baking soda
1 tsp. salt
4 tsp. ginger
4 tsp. cinnamon
2 tsp. nutmeg
2 tsp. cloves

In a large glass bowl melt the margarine. Then add sugar, molasses and eggs. Microwave on high for 2-3 minutes. Stir well and cool slightly. In another bowl, mix all of the dry ingredients together. Add wet and dry ingredients together. Knead until well blended. Chill.

Knead again and roll out on floured surface. Roll dough ¼ inch thick. Cut out shapes with cookie cutters or if making a house or stand-up Christmas tree make a template from paper and cut around shapes with a sharp knife. Place onto cookie sheets. Makes about 8 dozen cookies.

Bake at 375ºF for 8-10 minutes.

Ornamental Icing
2 egg whites
2 cups icing sugar
½ tsp. cream of tartar
(Half of this recipe is enough to glue the Star-Shaped Tree)

Beat egg whites until slightly thickened then gradually add icing sugar and Cream of Tartar. Beat at high-speed 7-10 minutes. Cover with a damp cloth until ready to use. Yields 1½ cups.

Tip: Double this icing recipe when making a large gingerbread house.

Contributor: Marcella Kampman

Marcella Kampman has been writing for several years. She has had several articles and a short, non-fiction story published. Her first romance novel, PROMISE ME, was written under the penname Vanessa deHart and is available from http://www.LTDBooks.com.  To find out more about Marcella (aka Vanessa) check out her web page at http://www.geocities.com/marcella_kampman

Banana Muffins

It seems to me that the bananas I buy all manage to ripen at the same time and I invariably end up with some that are over-ripe. However, I hate to waste them by throwing them away. This is a nice straightforward recipe and the muffins are moist and delicious. They're a nice breakfast treat and travel well for lunches or picnics.

½ cup butter or shortening
1 cup white sugar
1 egg beaten
1½ cups all purpose flour
½ tsp. nutmeg or 1 teaspoon vanilla
pinch salt
1 tsp. baking soda dissolved in 2 tbsp. boiling water
3 mashed bananas

Mix together dry ingredients. Cut in butter or shortening. Add dissolved soda and bananas. Mix together until smooth. Put into muffin cups that you've sprayed with non-stick cooking spray.

Bake 10-15 minutes at 375ºF.

Contributor: Judy Bagshaw

Judy Bagshaw is author of the romantic suspense novel, Lady Blue, which features a full-figured heroine. Visit her site at http://www.writerlady.homestead.com/homepage.html

Chocolate Uncooked Cookies

These are quick, easy and scrumptious chocolate cookies that children of all ages love. I've been making them for over twenty years. They also ship well if you want to send them in a goody box to friends or relatives.

2 cups white sugar
½ cup milk
½ cup cocoa
½ cup margarine
3 cups rolled oats
1 cup coconut
½ cup finely chopped red and green maraschino cherries (optional)

Combine sugar, cocoa, milk and margarine in a saucepan and place over low heat until sugar is dissolved.
Boil for 5 minutes.

Remove from heat and add the rest of ingredients.

Drop by spoonful onto greased cookie sheet and place in fridge to set.

Contributor: Beverley Bateman

Beverley Bateman is a Canadian author of Romantic Suspense novels and Medical Thrillers, writing from the beautiful Okanagan valley. Visit her website at http://www.beverleybateman.com  to learn a little more about Beverley and her new and upcoming novels, reviews, excerpts and information on her monthly medical and health tips.

Creamy Snowballs

This is an easy recipe I've been making for years and it's always a hit on the Christmas baking tray.

It's definitely not low in calories - but - hey - it's Christmas!

4 oz cream cheese, softened
2 cups icing sugar
2 tbsp. milk
2/3 cup semi-sweet chocolate chips - melted
½ tsp. vanilla
3 cups miniature colored marshmallows
coconut

Combine first 5 ingredients together in a bowl. Beat together until smooth. Fold in marshmallows. Shape into 1¼ " balls.

Roll in coconut.

Keep in the refrigerator. These also freeze well.

Contributor: Beverley Bateman

Beverley Bateman is a Canadian author of Romantic Suspense novels and Medical Thrillers, writing from the beautiful Okanagan valley. Visit her website at http://www.beverleybateman.com  to learn a little more about Beverley and her new and upcoming novels, reviews, excerpts and information on her monthly medical and health tips.

Hot ‘n Spicy Apple Cider

This hot cider is excellent in winter to serve indoors when you’re all toasty enjoying the warmth of the fire, or outdoors on a brisk day when you’re foolish enough to watch the guys play football outside in November. 

2 lg. cans apple juice
1 pouch (92 gr.) Tang orange flavour crystals
1 tbsp. honey
1 tsp. whole allspice
1 tsp. whole cloves
6 cinnamon sticks (3 inch)
½ cup dark rum

Combine all ingredients, except dark rum, in a large saucepan. Bring to a boil then simmer over medium heat for 15-20 minutes. Strain into punch bowl. Add rum just before serving.

Makes about 16 servings.

Tip: Excellent without the rum for a non-alcoholic hot cider. If you have a number of kids present, or adults who don’t wish to imbibe, then don’t add the rum to the punch bowl. Leave it to the side and add the rum as requested.

Contributor: Marcella Kampman

Marcella Kampman has been writing for several years. She has had several articles and a short, non-fiction story published. Her first romance novel, PROMISE ME, was written under the penname Vanessa deHart and is available from http://www.LTDBooks.com . To find out more about Marcella (aka Vanessa) check out her web page at http://www.geocities.com/marcella_kampman