Diamond Family Newsletter Christmas 2009

An angel of the Lord appeared to them, and the glory of the Lord shone around

them, and they were terrified. But the angel said to them, "Do not be afraid. I

bring you good news of great joy that will be for all the people. Today in the town

of David a Saviour has been born to you; he is Christ the Lord. This will be a

sign to you: You will find a baby wrapped in cloths and lying in a manger."

Once again, we come to the Holiday Season,

a deeply religious time

that each of us observes, in his own way,

by going to the mall of his choice.

Christmas Memories By

Donna Diamond I certainly do have many wonderful memories of our family in Labrador City, especially at Christmas time. We didn’t have extended family around so our friends became our family.

It all began usually the first week of December, there were lots of things to do, the same as today of course. I would start cleaning & baking not to forget the shopping! There would be school concerts and Church programs, parties and banquets to attend. I would usually have to sneak in the baking between the activities and the going to and fro. I’ll never forget some of the school concerts where both the girls had the opportunity to play the hand bells, it was the most beautiful sound! Then as they got older it was the brass and concert bands, usually they would perform at the Arts and Culture center.

We would always have time for some Christmas movies or shows, Krista would keep us on schedule there. If we were busy we would have to tape it to watch at a convenient time.

One year the girls and I flew to Sept Isles to do some Christmas shopping! My, that was exciting!!!! We didn’t have Walmart or some of the bigger stores in Lab City so that was a real treat. Precious memories!!!!!!!

Christmas Eve we would always go out for lunch after all the shopping was taken care of but NOT the wrapping!!!!! Bill would have a Christmas Eve meal with his co workers and meet us for coffee. Usually the girls would help him wrap gifts when we arrived home, they would always have such a nice time together, I would hear them laughing and telling stories while I was busy in the kitchen, I was proba-bly putting icing on the shortbread! At night we would always attend the Family Service at our church and then go around town look-ing at the decorations and lights, each year they were more beautiful! Ice sculptures were a common sight, with the frost in the air it was a sight to behold.

Karla would usually wake us on Christmas morning! Didn’t matter how tired we were from all the activities of the month’s prepara-tions, it was exciting to get up. It was usually dark outside when we got up and by the time all the gifts were open it was daylight! Break-fast was usually toasted sweetbread, Bill and Krista would usually have their fried egg sandwich. After breakfast Bill would usually have some doll house or something to put together and then it was time to start the dinner. Most years we shared our Christmas and New Years dinner with the Hancock family, one year at our house and the next at theirs.

The week of Christmas was usually freezing! But that never kept our friends from visiting! It was usually very busy with meals at friends houses or parties. Usually mummers would show up sometime during the week.

When the girls were teenagers we would usually go to the cabin for a few days to spend time skidooing, skiing or skating. My what lug-gage we would have for those few days, but now we have the most precious memories!!

When they we in university, it was so exciting when it was time to pick them up the airport. We just couldn’t wait!!

Our family has grown now with two wonderful sons in law and of course this year our newest addition, our precious granddaughter

Katie. Although we have great distance between us we are still together in heart!

Christmas Wishes

From The Callahan’s: Andrea, Larry, Tristan &

Bailey

Merry Christmas

From: The Popes: Shawn, Bonnie

And

Family: Jeff, Janice, Jayden and Harleyah

O Henry Bars

4 cups oatmeal 1/2 cup corn syrup

2/3 cup butter 3tsp vanilla

1 cup brown sugar

Cream butter & sugar. Add other ingredients. Pat dough in 8in square pan. Bake at 350° degrees, no longer.

Let cool. Melt 6 oz chocolate chips and 3/4 cup peanut butter. Spread chocolate mixture over dough.

Just eat & enjoy!!!!!!!!

Donna Diamond

Chocolate-Banana Trifle

Even with all of the low fat items in this trifle, it still has lots of flavor.

Prep Time: 45 minutes

Ingredients:

2/3 cup sugar

2/3 cup evaporated fat free milk

3 T. unsweetened cocoa

1 T. cornstarch

1/4 C. Kahlua (coffee flavored liqueur) (OPTIONAL)

2 cups sliced bananas, divided

2 T. lemon juice

16 ounce angel food cake, cut into 1 inch cubes

2 (1.4 ounce) English Toffee candy bars, chopped (such as Heath or Skor bars)

3 C. skim milk

3 (3.4 ounce) pkgs. vanilla instant pudding mix (not sugar free)

12 ounce container reduced calorie whipped topping, thawed and divided

Preparation:

Combine sugar, evaporated milk, cocoa and cornstarch in saucepan. Bring to a boil. Cook until sugar is dissolved and mixture is thick (about 3 minutes) stirring frequently. Remove from heat; stir in Kahlua and cool. Combine sliced bananas with lemon juice and set aside. Combine chocolate mixture and cake in a large bowl; stir in chopped candy bars, reserving 1 T. for topping and set aside. Beat 3 cups milk and pudding mix at medium speed until well blended. Stir in cake mixture. Cover; chill 15 minutes. Spoon half of cake mixture into trifle dish or bowl. Arrange 1 cup of bananas evenly over cake mixture; top with half of whipped topping. Repeat layers; ending with whipped topping. Sprinkle with reserved 1 tab. chopped candy bars. Chill on hour

Marilyn Manuel Macqueen

HOLIDAY BARS

BASE:

1 CUP SUGAR

3/4 C BUTTER

2 C FLOUR

1/2 C SEMI SWEET CHOC CHIPS

1/2 C CHOPPED PECAN'S 1 TSP VANILLA

1 EGG

1 C DICED MIXED FRUIT

GLAZE:

1 C POWERED SUGAR (ICING SUGAR)

1 TO 2 TBSP MILK

METHOD:

HEAT OVEN TO 350° F

IN LARGE BOWL COMBINE SUGAR AND BUTTER. BEAT UNTIL LIGHT AND FLUFFY

ADD VANILLA AND EGG. BLEND WELL. ADD FLOUR AND MIX WELL. SPREAD DOUGH INTO A 15X10X1-INCH DISH. SPRINKLE 1/2 DOUGH WITH FRUIT AND OTHER HALF WITH CHOC CHIPS AND PECAN'S. PRESS LIGHTLY INTO DOUGH. BAKE 25-30 MIN OR UNTIL LIGHTLY BROWNED AND THEN COOL. IN SMALL BOWL COMBINE POWERED SUGAR AND ENOUGH MILK FOR DESIRED DRIZZELING. BLEND UNTIL SMOOTH, DRIZZLE OVER COOLED BARS. LET STAND UNTIL SET AND CUT INTO BARS. Lynette Diamond Blake CHRISTMAS BALLS 1 PK COLOURED MIN MARSHMELLOWS,

2 C GRAHAM WAFER CRUMBS

1/2 C OF BOTH RED/GREEN CRERRIES (HALVED) 1 TIN OF SWEETENED MILK

COCONUT FOR ROLLING

METHOD:

MIX ALL TOG. EXCEPT COCONUT

SHAPE INTO BALLS AND ROLL IN COCONUT.

Lynette Diamond Blake

Nan's Boiled Fruit Cake 2 tsp. cloves 1 c. mixed fruit 1 tsp. allspice 1/2 lb. raisins

2 tsp. cinnamon 1 tsp.salt 1 c. brown sugar 1 c. dates (chopped) 1/2 lb. butter 1 c. cherries (chopped) 2 c. boiling water+ 1/2 c. orange juice 1 tsp. vanilla 1 c. chopped walnut Boil 15 mins: all the above ingreds except the vanilla and walnuts. Cool well. Add; 3 1/2 c. flour, 1 tsp. baking soda and bake 2 hrs.- 250° Dora Diamond Fudge

YULETIDE CREAM CHEESE SQUARES:

BASE:

2 CUPS GRAHAM WAFER CRUMBS

1 TBSP OF FLOUR

1 TSP SUGAR

1/2 C MARGARINE

FILLING:

1 C WHITE SUGAR

8 OZ PKG OF CREAM CHEESE

1 TSP VANILLA

2 EGGS (BEATEN) 1/2 C CHOPPED CHERRIES

BASE:

MIX ALL ING. TOGETHER

USE 3/4 OF THE MIXTURE AND PRESS IN BOTTOM OF 8X8 DISH

FILLING:

MIX ALL ING. TOGETHER

POUR OVER BASE

SPRINKLE REMAINING BASE OVER TOP BAKE AT 350° FOR 30 MIN. OR UNTIL FILLING IS SET

COOL COMPLETELY AND CUT INTO SQUARES.

Lynette Diamond Blake

Jam Jams:

2 eggs

6 tbsps purity syrup (any flavor) 1 c. brn sugar

2 tsps baking soda 1 c. butter

1 tsp. vanilla

Method:

Cream butter and sugar. Add eggs, vanilla and syrup. Stir in enough flour ( abt 4 cups) mixed with baking soda to make stiff dough. Roll out 1/2" thick, cut in circles, cut smaller circle in ½ of the circles. Bake 350° for 10-12 mins. When cool place any choice jam on bottom and place the pieces with second circle on top

Dora Diamond Fudge

Peanut Butter Ball (or chocolate mice)

1/4 cup of walnuts (optional)

2 cup of rice krispies,

1/4 cup of soft margarine,

1 cup of smooth peanut butter,

1 cup of icing sugar,

1 cup of coconut,

1 pkg. of chocolate chips,

1/4 cup of corn oil

Combine walnuts, krispies, margarine, icing sugar, & coconut. Mix together & form in to balls. Melt chocolate chips in microwave. Dip balls into chocolate, place on waxed paper, let cool. Very time consuming, but oh so delicious

As the boys say, my favourite.

Betty Diamond Chaulk

SHORTBREAD

2 cups of flour,

1/2 cup of icing sugar,

1 cup of butter (not margarine) at room temperature

Fold all together and roll out, adding flour if needed. Cut out all Christmas shapes, with Christmas cookie cutters. Be sure to use a non burnt pan, don’t grease pan. Bake @ 325°, for 10/15 minutes, watch, and don’t let them turn brown on the edges.

(Secret: the thicker the cookie the whiter they will be).

Betty Diamond Chaulk

My favourite Jam & Cream Tarts 3/4 c. soft butter

1/2 c. icing sugar 1/2 c. cornstarch

2 c. flour

1 egg

Cream together butter and sugar. Add cornstarch and flour. Stir in beaten egg then roll into balls and put in tart pans, press out and around sides Bake @ 400° for 10-12 mins. Pop in freezer, when company comes fill with homemade jam and tin cream.....never get rid of company anymore lol!!!!!

Dora Diamond Fudge

Marie's Pineapple Squares with tin cream 2 1/2 c. corn flake crumbs 1/2 c. butter

1/4 c. sugar Mix together and bake for 5 mins @ 350° CENTER: 1/2 c. butter,

1 c. icing sugar,

1 egg Mix tog. Spread over bottom. TOPPING: 1 19 oz tin crushed pineapple (strained well) 1 tin cream

Mix tog and spread over top Dora Diamond Fudge

Nan's Drop Cookies

1/2 c. butter 3/4 c. brown sugar

1 1/4 c. flour 3/4 c. cherries (red and green)

1 egg ( well beaten) 1/4 tsp. baking soda with 1 tbsp hot water.

Separate the egg and beat separately, then mix all ingredients tog and drop cookies with a tbsp

on baking sheet.

Bake @ 375° for 10-12 mins

Dora Diamond Fudge

Nan's light Christmas Cake

1/2 c. butter,

1 1/2 c. sugar,

3 eggs,

2 tsp. vanilla,

1 tsp, salt,

1 1/2 c. coconut,

1 c. raisins

1 c. cherries,

1 c. mixed fruit,

1 c. tin milk,

3 1/2 c. flour,

3 tsp. baking powder

Method;

Cream butter and sugar; add eggs and vanilla beat well. Stir dry ingredients together. Add to

creamed mixture; add coconut, flour, raisins, mixed fruit and cherries. Pour into lined pan. Bake

@ 350° for 2 1/2 hrs. Allow to cool 30 mins for removing from pan.

FIT FOR ANY KING!!!!!

Dora Diamond Fudge

Apricot Cream Cheese Cake 1/4 c. sugar

1 c. raisins

1 c. chopped dried apricots 2 c. cold water Boil the above ingreds for 15 mins then cool. 4 eggs

1 1/2 tsp. vanilla 2 tsp. baking powder

1 1/2 c. sugar 1 1/2 c. flour

1 c. butter 1-8 oz pkg cream cheese Cream:

Butter and sugar tog. Add cream cheese and beat well again. Add eggs, beating well after each one, add dry ingreds, and then stir in boiled ingreds. Place in tube pan and bake@ 325° for 1 1/2 hrs, or in 2 loaf pans 1- 1 1/4 hrs. Before placing in oven cover lightly with a sheet of foil wrap, remove for last 10 mins Dora Diamond Fudge

Dark Fruit Cake: 2 c. dark raisins

1 c. currants 1 c. chopped dates

1-8 oz pkg mixed fruit 1/2 c. walnuts

1 c green cherries (chopped) 1c. red cherries (chopped)

1/2 c. apple juice Put fruit in bowl cover with apple juice and 1/2 c. flour over the top, leave overnight, do not stir

Next day:

Mix together dry ingredients;

2 c. flour

1/2 tsp salt 1/2 tsp baking soda

1 tsp cloves 1 tsp cinnamon

1 tsp allspice Cream;

1 c. butter. Gradually beat in 2 c. brown sugar, 6 eggs, beat well. Add 3/4 c. molasses and 3/4 c. apple juice.

Add;

dry ingreds and fruit alternately with liquid. Line pans with parchment paper. Bake 325° for 1 hr. then turn heat down to 225° and continue to bake for 2-2 & 1/2 hrs. Dora Diamond Fudge

Walnut Squares

Bottom: 3 c. flour

2 tbsp. icing sugar

1 c. butter

Mix the above by hand and put in pan (9x15).

Then add filling.

Filling: ½ c. coconut

1 c. walnuts

1 c. brown sugar

2 eggs

2 tsp. flour

1 tsp. baking powder

1 tsp. vanilla

(I double filling mixture, except sugar)

Bake at 375° for 20 mins. Ice as desired

Barbara Diamond Gill

Pineapple Chip Dip

1 sm. Pkg. cream cheese

1 can cream

1 14 oz. tin crushed pineapple well drained

Sugar to taste (2 tbsp)

Mix cream cheese and can cream with mixer. Stir in pineapple and sugar. Best chilled overnight.

Barbie Gill Peyton

Mars Bars

4 Mars Bars (cut in small pieces)

3 c. Rice Krispies

½ c. margarine

1 sm. Pkg. chocolate chips

Melt bars and margarine over low heat, add Rice Krispies and stir. Put in lightly greased 9x9 inch pan. Melt chocolate chips and spread on Rice Krispies. Chill for 5 mins and cut.

Barbie Gill Peyton

Five Star Bars

½ c. melted butter

1 tin sweetened milk

¾ c. graham crumbs

1 tin sweetened milk

1 ¾ c. coconut

Mix together, press into 9x9 inch pan. Bake at 350° for 10-12 mins. Melt 6 areo bars. Spread over top portion while still hot. Cool and cut into squares.

Andrea Gill Callahan

Blueberry Breakfast Bake

8 slices of white/whole wheat bread cut into cubes

1 8oz pkg of cream cheese chilled and cut into cubes

1 c. blueberries (fresh or frozen)

8 eggs

1 & ½ c. milk

Grease a 9 x 13 pan. Spread half of the bread cubes in baking dish. Top with cream cheese. Sprinkle with blueberries. Spread remaining bread over blueberries. Beat eggs and milk and pour over bread.

Cover unbaked mixture with foil wrap and refrigerate at least 8 hours.

Bring dish to room temperature before baking.

Bake covered for 30 mins then remove foil and bake another 25-30 mins.

Andrea Gill Callahan

Hot Chicken or Turkey Casserole

1 c. mayonnaise

1 can cream of chicken soup

3 c. diced meat (cooked)

1 tsp grated onion (or powder)

½ tsp salt

¼ c. water

1 c. pineapple chunks (drained)

2 c. potato chips

2 c. cooked rice

1 c. celery (optional)

Combine mayonnaise, water and soup. Stir in remaining ingredients except the chips, which are spread on top of casserole. Place in greased casserole dish. Bake at 375° for 30-45 mins until bubbly and slightly brown at edges.

Barbie Gill Peyton

Andrea Gill Callahan

Sausage Balls · 1 lb sausage (may use hot or medium sausage if you

prefer it to be spicy)

· 8 oz (1 lb) grated sharp cheddar

· 3 cups Bisquick

Mix all ingredients together well. Form 1 inch (bite size) balls and put on greased (yup, it’s sausage but you still need to grease your pan) cookie sheet.

Bake at 350 degs for about 15 minutes or until sausage is cooked.

Tip:

I like to serve these on a

platter with a side bowl

of honey-Dijon mustard

or spicy brown mustard.

Lorie-Ann Blake Garrison

Sausage n Egg Casserole

· 1 lb sausage– browned and drained

· 6 eggs, whisked

· 6 slices of bread cut into cubes

· 2 cups milk

· 1 cup grated cheddar cheese

· 1 tsp salt

· 1 tsp dry mustard

Mix all the above together. Pit into a 10x 13 dish overnight. Let dish cool to room temperature the next morning (about 15 mins) and bake 30-45 minutes @ 350 degrees

Tip:

Serve with Sour

Cream and Salsa

Lorie-Ann Blake Garrison

Breakfast Pastry Casserole

Also known as Sopapia Cheesecake

Filling: Topping:

· 2pkgs 8oz Philly cream cheese 1/3 cup sugar

· 1 tsp vanilla 1 tsp cinnamon

· 1/2 cup sugar 1/4 cup butter

Lightly grease a 13 by 9-inch baking dish. Cover bottom of the pan with one entire package of crescent rolls (push together sections to make one solid piece.)

Whip cream cheese, vanilla, and sugar. Add filling on top of crescent rolls. Cover filling with other package of crescent rolls.

Melt butter and spread over top.

Mix sugar and cinnamon in a bowl and sprinkle over the top.

Bake at 350 for 20-25 minutes or golden brown.

Tip:

This is divine with fresh fruit topping!

Great for breakfast or as a dessert.

Lorie-Ann Blake Garrison

Ranch Cheese Ball · 8oz cream cheese

· 8 oz shredded cheddar

· 1/2 cup milk

· 1/2 cup mayo

· 16 oz can of crushed pineapple– drained

· 1 envelope dry ranch dressing

· Chopped pecans

Mix milk, mayo, ranch together. Add cheeses. Add drained pineapple. Refrigerate in a bowl for 1-2 hrs or overnight (best). Take out and form into a ball. Roll in pe-cans. Serve with crackers and apple slices.

Lorie-Ann Blake Garrison

May Peace be your Gift

at Christmas

and

Your Blessing

In the New Year

Merry Christmas

From: Marilyn, Dan, Faron, Fabian, Tammy

Reunion Plans Update:

We are still gathering names of all family

members/descendents of Oretha, Horley

and William Diamond

If you haven’t sent your information to

us, please do so soon

We need your name, all your immediate

family member names, ages of any

children, mailing address as well as email

address if applicable

Invitations will go out in the new year

Suggestions and ideas are still welcome

Please email any questions or comments

to: diamondreunion2010@gmail.com

The Reunion Committee would like to wish you all a

very Happy Christmas Season.

Be safe and God Bless!!