November 16, 2014

Appies, Desserts & Cocktails

HolidayDelights2014

X2 Holiday Delights Sunday, November 16, 2014 - The Morning Star

4 Lbs Chicken drumettes1/2 Cup brown sugar2 Tbsp flour2 Tsp chicken bouillon powder1/4 Tsp garlic powder1/2 Cup water1/4 Cup white vinegar1/4 Cup ketchup2 T soya sauce

Broil drumettes until browned. Arrange on greased baking tray. Combine sugar, flour, bouillon powder, garlic powder in a mixing bowl. Add water, vinegar, ketchup, soy sauce. Stir and pour over drumettes. Bake at 3500 F for 35 - 45 min. Baste until tender.

Judy Nelson

3905 - 32 St250.260.3533

14, 2601 Hwy 6250.260.7740

5205 - 25 Ave250.260.5922

2501- 58 Ave250.260.6583

Vernon:

2101 Harding Rd • 250.546.8088Armstrong:

THE HOLIDAY HAS ITS PERKS!

A WARM GIFT-GIVING

IDEA ... BREWED JUST

RIGHT!

3303 43 Ave., Vernon (Beside Safeway) • 250-542-3132www.redtopfootwear.ca

RED TOP FOOTWEAR

SNOWSHOES ANDWINTER BOOTS

Smoked Salmon Dip(DAIRY FREE)INGREDIENTS:-1 Tbsp pickled ginger, preferably yellow-1 to 1.5 Tbsp chopped onion (white or yellow)-2 Tbsp fresh lime juice-140 grams unripened goat cheese-100 grams lox.

(smoked fish works but not as tasty) In a blender blend the first 3 ingredients til moderately uniform. Add the goat cheese to blender mix until smooth. In a bowl mash the lox finely. Add the mix from the blender and stir gently

together. Refridgerate 1 hour before serving. Serve with veggies or crackers. Sylvia Herchen

The Morning Star

Ap� tize�

WEET AND OUR DRUMSWEET AND OUR DRUMSOUR DRUMSOUR DRUMS

Holiday Delights Sunday, November 16, 2014 - The Morning Star X3

season’s

Organic SelectionIn-Store Bakery

Fresh ProduceFresh Meats

Full Deli

EATINGS

Smith Dr., Armstrong250-546-3039

Open Daily: 9am - 7pm Thurs & Fri: 8am - 9pm

300B 3101 48th Avenue, Vernon(located in the André’s Strip Mall)

250-549-3145

1912 Enterprise Way,Kelowna

778-478-0343Order Gift Cards online at www.homefordinner.info

Gift CardsThe Perfect Gift for someone who has everything ...

for your elderly parents, for university students or for a friend who wants a practical gift.

VACHEALTH CARDS

ACCEPTED.

Home Dinnerfor

Cream butter, then work in flour, cheese, salt and cayenne. Stir in cream gently until just mixed. Cover and rest in refrigerator 1 hour. Roll dough out on lightly floured board to 1/4 inch thick. Cut out 1 inch rounds. Bake at 3500F for 20 mins., until lightly golden.

1 cup butter {softened} 2 cups all purpose flour 2 cups sharp cheddar cheese pinch of salt pinch of cayenne 1/4 cup heavy cream Makes 2 - 3 dozen biscuits

CHEESE BITES

Linda Alm

1/4 Cup butter or margarine1/2 Cup chopped onion1/2 Cup chopped celery1 Can (14oz) cream style corn1/2 Cup water1 1/2 Tsp poultry seasoning

1 Tsp Salt1/4 Tsp pepper2 Tsp parsley flakes6 Cups course bread crumbs3 eggs, fork beaten1/2 Cup butter or margarine (melted)

Melt first amount of butter in frying pan. Add onion & celery, saute until tender. Add corn, water, poultry seasoning, salt & pepper, and parsley flakes. Bring to a boil. Put bread crumbs in a bowl. Pour hot corn mixture over top and mix together. Add eggs and mix well. Shape into balls. Put into a small roaster or baking dish in single layer. Pour second amount of butter over balls. Cover and bake in 350°F oven for about 25 minutes. Mixture can be refrigerated over-night before baking. Makes about 18 stuffing balls. S. Jones

Stuffing Balls

1 large Onion, Vidalia Or Other Sweet Variety1 Tbsp Unsalted Margarine1/4 c Raisins1/4 c Red Wine3/4 c Brown Sugar4 Cinnamon sticks12 oz Fresh Cranberries1 c Water

Chop onions. In a skillet cook onion in margarine for 5 minutes or until tender, stirring occasionally. Add raisins, wine, and salt. Cook and stir 1 minute more. Remove from heat and set aside. In a medium sauce-pan combine brown sugar, cinnamon, and 1 cup water; heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes. Add 2 cups of the cranberries and cook, uncovered, for 5 minutes, stirring occasionally. Add remaining cranberries; cook 3 to 5 minutes more or until berries pop, stirring occasionally. Remove cinna-mon sticks. Stir in onion mixture. Transfer to a medium bowl. Cover and chill at least 2 hours or up to 3 days

Yield: 12 ServingsAdeline Jones

raisins, wine, and salt. Cook and stir 1 minute more.

Holiday Delights

Onion Cranberry Relish


Best Western PLUS Vernon Lodge3914 32nd Street, Vernon 250.545.3385 bestwesternvernonlodge.com

Book your reservation for “Christmas Day Deluxe Buffet”

in the heart of our Courtyard Atrium at the BX Creek Bar & Grill.

Call 250-542-9839

Celebrate the Season

Join us for a Housemade “Mulled Wine”

the perfect warmer upper

• Mead Tasting & Sales• Country Store & Gift Shop

• Educational Tours & Presentation• Honey Health Boutique

OPEN ALL [email protected]

5011 Bella Vista Rd., Vernon

250-542-8088

Mead or Honey Wine, the oldest alcoholic beverage known to man, is made from fermented honey and

water. By using unique British Columbia � oral sources of honey, by adding speci� c fruit concentrates, herbs and spices, mead can be � nished in many delightful ways.

1/2 pkg. bacon--cut in small pieces1 large onion--dicedSaute together in Dutch oven pot on low-medium with lid on, stirring occasionally until onions are translucent.

4 cups of cold water1 cup of milk approx.1 med. can diced tomatoes with juice2 med carrots, peeled & chopped4 med potatoes, peeled & chopped bite size pieces 2 large celery sticks with leaves, diced1 can of corn, optional (drained) Simmer soup on low until vegetables are tender with lid on. This will take up to 2 hrs. Stir the chowder every 15 minutes to prevent sticking on the bottom. To thicken, mix � our with water in a mug, blend together and add to soup until you get the thickness you like. I also add some milk to cut the tomato and saltiness from the bacon. Spice with garlic powder, pepper, Mrs. Dash, L&P. I don't add salt---it's in the canned products & bacon. Ronnalea Stacey

2 Lbs ground Hamburger2 Eggs1 Cup dried bread crumbs1 Onion grated

MIX ALL THESE INGREDIENTS TOGETHER

1 Bottle Chilli sauce1 Can Whole Cranberry sauce1 Tbsp Brown sugarPour over Meatballs. Bake 20 mins at 350ºF.

1/8 Tsp pepper1/8 Tsp garlic powder1/8 Tsp paprika1 Tsp salt1 Cup tomato juice

1 8oz pkg cream cheese1 5oz crab meat or 4-5 crab pollock sticks1 C grated swiss cheese

Bake at 3500F for 15 minutes. Mix all together and spread on bottom of 7X11 baking dish (spray dish with cooking spray first). - Rose Ashworth

1 Tbsp grated onion1/2 C miracle whip1 Tsp lemon juice

Hot Crab

MEDLEY CHOWDER

Cranberry Meatballs

Barbara Campbell

Seafood1-2 large cans clams with juice1-2 cans salmon1-2 cans tunafresh shrimps or prawns shelled--add near the last hour

Add the following:


THE SECRETINGREDIENT

SAVE UP TO

25%INSTANTLY

ON THE PURCHASEOF SELECTELECTROLUXAPPLIANCES.

Offer in effect: September 1st – December 31st. 2014.Ask a Sales representative for details.

LOG

In a pot, put:½ Cup shortening (or margarine)1/3 Cup water Heat till shortening is melted. Remove from heat and add:2 Cups rolled oats ½ Cup pumpkin seeds¼ Cup sun� ower seeds¾ Cup � our (I use stone ground whole wheat)Dough should hold itself together. If needed, add a bit more hot water. Drop by spoonfulls on greased cookie sheet. Flatten with back of spoon. Bake at 350°F for 20 – 25 min. (Turn cookies over for last 5 min. to brown tops). Maureen Thiel

This quiche creates its own crust!12 slices bacon (cooked and crumbled)1 Cup shredded Swiss cheese or Parmesan1/3 Cup chopped onion

Heat oven to 3500 F and bake for 35 min. Grease 10” quiche pan. Sprinkle onion, cheese and bacon in pan. Mix other ingredients until smooth and pour over ingredients in pan. - Joan McIntyre

• 2 heads romaine lettuce – chopped• 1 cucumber sliced to bite size• 1 apple sliced to bite size• 1 can of mandarin oranges – sliced• 1/2 spanish onion – chopped• 1/4 cup walnuts – sprinkled on top• 1/4 cup cran-raisins – sprinkled on topDressing:• 1/2 cup Greek Plain Yogurt • 1/2 cup Mayonnaise• 1/4 cup Fresh Orange Juice (or use juice from the mandarin orange can). From Our Kitchen To Yours - CK Design Team

Salmon

1 lb can (2 cups) Salmon1 8 oz. pkg regular cream cheese 1Tbsp Lemon juice1/4 tsp Liquid SmokeNut mixture = 1/2 cup chopped pecans & 3 Tsp snipped parsley

Combine above ingredients with drained, de-boned salmon. Chill several hours. Combine pecans & parsley. Shape salmon mixture into 8" x 2" Log. Roll in nut mixture. Serve with crackers. - Annette Cantalope

2 Tsp grated onion1 Tsp prepared horseradish (if desired)1/4 Tsp salt

Santorini

2 Cups milk1 Cup bisquick mix4 Eggs1/4 Tsp salt1/8 Tsp pepper

IMPOSSIBLE BACON QUICHE

½ tsp. soda1 tsp. cumin (or to taste)1 tsp. Chinese � ve spice1 ½ Cups grated aged cheddar cheese

Makes 3–4 dozen.

Almost Lunch


3209 - 30th Ave., Vernon • 250-545-2952

KITCHEN GADGETS … we’ve got you covered!

CHRISTMAS ROOM

Extended Holiday Hours Monday to Thursday, 9 - 6; Friday, 9 - 8;

Saturday, 9 - 5:30; Sunday 11 - 4

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3001 - 30th Avenue, Vernon 250-542-3010(Corner of 30th Ave and 30th St) www.brendahalaphotography.com

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SweetTreats

Light Fruit Christmas Cake1 ¼ cups blanched almonds 1 lb. butter2 cups red glazed cherries 1 small can evaporated milk4 green pineapple rings 2 tsps. almond extract2 cups glazed mixed fruit 6 eggs

2 cups citron peel 2 cups sugar1 ½ cups bleached sultana raisins 4 cups flour2 lbs. almond paste 2 tsps. baking powder

Plump raisins ahead of time in 2/3 cup sugar and 1 cup water for five minutes.

Cream: 1 lb. butter and 2 cups sugar. Add 6 eggs one at a time, beating well after each addition.Measure: 4 cups flour2 tsps. baking powder1 tsp. salt

Sift some of the flour over the fruit and mix well.Add remainder of flour to creamed mixture alternately with one small can of evaporated milk. Add 2 tsps. Almond extract. Pour batter over fruit mixture and blend well. Put half of the mixture into (1 large round, 2 small loaf pans.) Roll almond paste and put a thin layer over top of each cake. Put remainder of batter in pans. The almond paste makes this cake nice and moist. Cake can be baked at 275ºF oven for 2-2 ½ hours. The large round cake will take the longest to cook. You can also make 1 large round, 1 small round and 1 loaf. Line pans with wax paper or brown paper.

Enjoy!! The recipe can be doubled quite easily.Diana Baker


SMOKE B&EMOLDFIRE WINDWATER

250.542.3470 Vernon24 HOUR EMERGENCY • 1.888.665.6775

VERNON • KELOWNA • PENTICTON

Always ready. Always there.

1015 Fairweather Rd, VernonPrize Line 250-558-1599

Information … 250-558-6919MAP TO

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FAIRWEATHER BINGO

Ingredients: 2 1/4 cups of all-purpose flour 1/2 cup of icing sugar 1 cup softened butter 4 eggs1 1/2 cups of white sugar1/2 cup of lemon juice1 tablespoon of lemon zest

Directions: Preheat oven to 350°F. Mix 2 cups of flour with icing sugar, then cut in the butter. Mix well until dough resembles pie dough consistency, then press into a 9 x 13 inch pan. Bake 15 to 20 minutes or until golden brown. Beat eggs, sugar, 4 table-spoons of flour, lemon juice and lemon rind for at least 1 minute. Pour mixture over the baked crust. Bake the bars for another 20 minutes or until topping has set. Sprinkle with icing sugar when cooled. Colleen Criss

Lemon Pie Bars

1 cup whipping cream, whippedAdd 2 to 4 Tbsps. dry instant hot chocolate, to suit taste. Spoon into dessert dishes and top as desired: suggestions include one of: liqueur, chocolate sprinkles, shaved white chocolate, chocolate syrup, fruit puree, fresh raspberry.This is rich, [give small servings] but easy and tasty.

Betty Zarowny

Whipped Cream Delight

Ingredients:3/4 cup of brown sugar 8 ounce package of cream cheese (room temp)1 tsp cinnamon 1 tsp of vanilla Directions: Beat cream cheese, sugar, cinnamon and vanilla until smooth and pour into serving dish. This is a great appetizer dip for fresh fruit, pita chips, graham crackers, etc. ~ Rory Taber

innamonream cheese DIP


INGREDIENTS: 1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups confectioners' sugar 1 cup peanut butter 1 1/2 cups semisweet chocolate chips4 tablespoons peanut butter

DIRECTIONS: In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Adeline Jones

Rogers Foods Ltd.

Baking Ingredients and Cookbooks available at…

…a good cookie for a wheat free diet

2 cups ROGERS LARGE FLAKE OATS1/2 cup brown sugar1/4 cup skim milk powder1/2 cup vegetable oil1/2 tsp. salt1/2 tsp. vanilla1/2 cup coconut1/2 cup walnuts, chopped1 egg2 tbsp. cold water1/2 cup glazed cherries, choppedPrehead oven to 350˚F (175˚C).In a large bowl combine oat � akes, brown sugar, skimmilk powder, vegetable oil, salt, vanilla, coconut and chopped walnuts.In a small bowl beat together egg and cold water. Add to oat � ake mixture and stir well. Add cherries.Drop by spoonsful onto baking sheets.Bake 10 - 12 minutes until golden brown. Let stand on baking sheets 5 minutes before removing to cooling rack.Yield: 40-45 cookies.

ROGERS BULK FOOD STORE4420 Larkin Cross Road, Armstrong, BC V0E 1B6

1-800-356-8735, ext. 5 • [email protected] • www.rogersfoods.com

Oat Flake Macaroons

They’ll love the Taste You’ll love the Value.

6 Locations to serve you in the North Okanagan!6 Locations to serve you 6 Locations to serve you in the North Okanagan!in the North Okanagan!www.subway.com

Jam Coconut Tarts3 eggs, well beaten1 1/2 Cups white sugar1 1/2 Tbsp butter or margarine

Mix all ingredients well. Take twenty four 3" frozen tart shells and thaw for 10 minutes. Place shells on cookie sheet. Put 1/2 Tbsp jam in each shell (raspberry or strawberry). Then place first mix-ture in each tart shell. Bake at 350°F for 15-20 minutes. Tart shells and mixture must be golden brown. Yum! Enjoy! ~ Lillian Nechvatal

3/4 cups cold milk3 1/2 oz instant vanilla pudding2 cups cold eggnog1/2 tsp almond extract1/2 cup whipping cream2 layers sponge cake (about 7 inches in diameter)

Pour cold milk in a small bowl. Add pudding mix and beat at low speed until blended. Gradually beat in eggnog. Stir in almond extract. Whip 1/2 cup cream until stiff peaks form and then fold into eggnog mixture. Set aside. Split each layer of cake horizontally to make 4 thin layers. Put one of these layers cut side up in a deep bowl. Sprinkle with 2 tbsp of sherry and spread with 1/3 of the jam. Pour about 1/4 of the eggnog mixture over. Add another layer of cake and repeat additions of sherry jam and eggnog until all four layers are used. Chill several hours or overnight. Whip 1 cup cream, sugar and vanilla until stiff peaks form just before serving time. Press cream through a pastry bag and make rosettes all around bowl edge on top of dessert. Decorate with cherries & pineapple. ~ Pat Ratcliffe

1/2 cup sweet sherry9 oz jar raspberry jam1 cup shipping cream 2tbsp sifted icing sugar1/2 tsp vanillacandied cherriescandied pineapple

1 1/2 Tsp vanilla flavouring1 1/2 Cups coconut (semisweet)

Bars

Tipsy Pudding


Ginger-Spiced Ricotta Cheesecake45 minutes, 209 calories per serving, 12 servingsIngredients:18 cookies, gingersnaps4 Tsp canola oil15 oz. ricotta cheese, part skim4 large eggs, white only1/2 Cup sugar, granulated8 oz. light cream cheese1/8 Cup crystallized ginger3 Tbsp honey1/2 Tsp cloves1/2 oz. dark chocolate, 45-59% cacao solids

Heat oven to 350ºF. Coat a tart pan with canola spray and set aside. Finely chop ginger and crush the gingersnaps. In a small bowl, combine the cookie crumbs with the oil. Press into the pan to completely cover the bottom. The crumbs need not come up the sides. In a large mixing bowl, combine the ricotta, cream cheese, egg whites, sugar, honey, ginger, cinnamon and ground cloves. Beat until smooth. Pour into the prepared pan. Place teaspoonfuls of melted chocolate on top of the cheese mixture and swirl to make designs. Bake for 30 to 35 minutes, or until set.Curves Vernon - Curves Complete Plan

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Enrollment fee required. O� er expires 12/31/14 & requires joining same day as � rst workout for a minimum of 12-month recurring billing contract. Monthly dues waived through December 31, 2014. Enrollment fee and monthly fees vary by location. Valid for new Curves members only. Not valid with any other o� er or discount. Curves workouts with Jillian Michaels only o� ered at participating locations. Valid at participating locations only. No cash value. © 2014 Curves International, Inc. (1409)

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4900 - 27 Street, Vernon • 250.542.8825

HOSTING THE HOLIDAYS HAS

NEVER BEEN EASIER!EASIER!EASIER!

• Artisan Cheese Assortment• Premium Cured Meats

• Fresh Breads & Produce• Gourmet Sauces & Dips

• Great Variety of Pickles & Olives• Wide Selection of Baked Goodies

• and more!


VERNON LOCK & SAFELTD.

Pat Cochrane

We do more than just cut keys! Keychains Lanyards Key Holders Key Finders

Specialty Keys Vehicle Remotes Transponder Keys

3101 - 31st AVENUE VERNON, BC V1T 2G9

[email protected]

Bonded & Licensed Professional Locksmiths

www.emcobc.ca

1220b Waddington Drive, Vernon BC250-542-4355

Appointments are recommended***

3000 SQUARE FEET OFBATH & KITCHEN SHOWROOMto dream in...

1 cup soft butter or margarine3/4 cup white sugar3/4 cup brown sugar1 tsp vanilla1/2 tsp waterBeat until creamyAdd 2 eggs and beat againAdd: 2 cup flour 1 tsp baking soda 1/2 tsp saltMix well. Add 1 cup chopped nuts (walnuts or almonds or pecans). Mix well. Spread in lightly greased cookie sheet. Sprinkle 3/4 cup choc chips over entire top. Bake @ 375ºF for ONE MINUTE. Remove from oven and run table knife thru batter to marbleize it. Return to oven and bake another 12-14 minutes. LYNN CHAPLIN

2 1/4 Cup � our1/2 Cup white sugar1 Cup butter3 Eggs1 1/2 Cup brown sugar3/4. Tsp baking powder

Stir � our and sugar. It in butter until it looks like course crumbs. Put into a slightly greased 9x13 pan and bake 20 min-utes at 350°F. Mix egg, brown sugar, baking powder, salt and vanilla. Drain and chop cherries, reserving liquid. Stir into egg mixture. Spoon over crust and bake 25 minutes. Cool in pan on rack for 2 hours. In a small bowl combine icing sugar and butter. Stir in enough cherry liquid to make a runny icing and drizzle over cake. Cut into bars. Colleen Murakami

Cherry BARS

Beat cream and sugar together. Gently fold in rice, vanilla and blueberry pie filling. Nettie Newton

1 Cup whipping cream1/2 Cup sugar3 Cups cold cooked rice

1/2 Tsp vanilla1 can blueberry pie filling

Rice & Blueberry Supreme3/4 Tsp salt1 Tsp vanilla1 -10oz jar maraschino cherries1/2 Cup walnuts chopped2 Cup icing sugar2 Tbsp butter softened

Squares


5509 - 24th St,Vernon | 250.542.0338www.fabriclandwest.com

Holiday Fabrics, Trims & Accessories

NOW IN STOCK!Gift Cards Available

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INTO THE

Open 7 days a week • 9 am - 11 pmLocated in the Vernon Square Mall4400 32 St • 250-558-5608 www.vernonsquareliquorstore.ca

Come visit us and you will � nd great customer service with fun

& knowledgable staff making your shopping experience

more enjoyable

Holiday CheerOne of the Largest

Selections of Craft Beer

& Specialty Wines

in the Okanagan

Proud Member of the Heartland Group

Base:1 1/4 Cup graham wafer crumbs1/2 Cup butter or margarine1/2 Cup brown sugar1/3 Cup flourMix and bake at 350ºF for 10 minutes in an 8" square pan.

Filling:2 Cups coconut1 can of Eagle brand sweetened condensed milkPour over base. Bake at 350ºF for 10-15 minutes.

Topping:Melt 2 cups of chocolate chips and 2 tbsp. peanut butter. Pour over squares and refrigerate.

Barbara Gillies

Rhubarb1 Cup finely diced rhubarb1/4 Cup white sugar3 Cups sifted white flour4 1/2 Tsp. baking powder1 Tsp salt1 Cup sugar

1 Tbsp grated orange peel1/2 Cup chopped walnuts3/4 Cup milk1 egg beaten1/4 Cup melted butter1/4 Cup orange juice

Mix rhubarb with 1/4 cup sugar, and let stand while preparing batter. Sift flour, baking powder, salt and remaining 1 cup sugar. Add orange rind and nuts. Combine liquid ingredients. Add to flour mixture and stir just until combined. Fold in rhubarb. Turn into two small loaf pans, or one larger one. Bake at 350ºF for about 1 hour. Cool. Slice in thin slices the following day!A. Yaremchuk

1 Tbsp cornstarch1/3 Cup brown sugar, firmly packed1/2 Tsp cinnamon1/4 Tsp salt1/3 Cup water2 Tbsp butter3 Cups sliced tart apples2 eggsCombine brown sugar, cornstarch, 1/2 tsp cinnamon and 1/4 tsp salt in a large sauce pan. Stir in water and butter. Bring to a boil; add apples and cook for 4 minutes over medium heat. Set aside. Beat eggs in separate bowl. Add sugar, pumpkin, 1/4 tsp salt, 1/2 tsp ground ginger and 3/4 tsp cinnamon, 1/4 tsp cloves and evaporated milk. Blend well. Spoon apple mixture into pie shell. Carefully spoon pumpkin layer over apples. Bake in moderate oven at 375°F for 50-55 minutes. Leta Settergreen

– Pumpkin Apple Pie –1/2 Cup sugar1 Cup canned or cooked mashed pumpkin1/4 Tsp salt1/2 Tsp ground ginger3/4 Tsp ground cinnamon1/4 Tsp ground cloves1 Cup evaporated milk

COCONUT SQUARES


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YOUR BATH & KITCHEN NEEDS

1/2 cup butter1/4 cup sugar (or skip if you don't want it sweet, since the icing is sweet)1/4 cup brown sugar2 eggs14 oz. canned pumpkin1/2 cup � our1/2 cup soy � our

Cream butter and sugar, add eggs, then beat in pumpkin.Sift and add the other ingredients. Bake at 350°F in a greased 9 X 13 pan for about 25 minutes. See if it done by inserting a toothpick in the center. Cool and frost.

Cream Cheese Frosting4 oz. softened cream cheese1/4 cup butterBeat cream cheese butter and vanilla. Add icing sugar slowly. Spread over pumpkin squares. Cut into squares. – Liya Haasdyk

1 tsp. vanilla2 cups icing sugar

1 Cup butter1 Cup white sugar1/3 Cup honeyCombine butter, sugar, honey, whipping cream. Cook, stirring until mixture boils. Boil gently, 1 1/2 minutes, stirring. Remove from heat, stir in almonds & salt. Set aluminum foil (mini tart size) containers on cookie bake trays (approx. 30). Partially fi ll each cup with hot mixture. Bake at 375ºF for 12 minutes (approx.) watching carefully, until golden brown colour. Cool & store in fridge or freeze. To serve, peel off foil or, snip each foil, discard and return all treats to freezer. For a golden shade/toasty taste, pre-roast almonds until lightly golden. Jean Wetherill

1/3 Cup whipping cream3 1/2 Cups sliced almonds (fi ne)1/4 Tsp salt

Buttercrunch Treats

1 tsp cinnamon1/4 tsp nutmeg1/4 tsp ginger1 tsp baking powder1/2 tsp baking soda1/4 tsp salt

Squares

LOW-CARB


Great Groceries Pharmacy • Organics Bulk Baking Supplies Signature Deli • Floral

One Stop Shopping for your Holiday Needs

VERNON SQUARE4300 32nd St. 250-542-2627

DOWNTOWN3417 30th Ave. 250-542-8167

Liquor Store! Your Neighbourhood

4513 25th Avenue, Vernon • 250-542-2866LIQUOR STORE

• BEER • WINE

For all of your

• COOLERS• LIQUOR

BEER IS ALWAYS -2o!Vernon’s Only Drive-Thru Liquor Store!

1 cup pecans3/4 cup packed brown sugar1/2 cup butter1/2 cup chocolate chips semi sweet

Grease 9X9X2 inch square pan. Spread pecans in pan heat sugar and butter to boiling stirring constantly over medium heat. Stir for seven min. Then spread over nuts in pan. Sprinkle chocolate chips on top. Cut while still hot. Then refrigerate until � rm. Then enjoy! Lois Visser

TOFFEE

2 1/2 cups cold milk1/3 cup instant coffee granules2 packages (3.4 oz each) instant vanilla pudding mix1 carton (16 oz) frozen whipped topping, thawed, divided2 loaves (10 3/4 oz each) frozen pound cake, thawed and cubed1 square (1 oz) semisweet chocolate, grated1/4 teaspoon ground cinnamon

In a mixing bowl, stir the milk and coffee granules until dis-solved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 mins or until thickened. Fold in half of the whipped topping. Place a third of the cake cubes in a 4 qt. serving or tri� e bowl; layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.Yield: 16-20 servings - Kristen Thiessen

Cappuccino Mousse Trifl e

In large bowl mix:

1 can evaporated milk1 stick of margarine1 large bag of coconut1 1/2 lbs of powder sugar (icing sugar)

Chill at least 4 hours or overnight is the best, then butter your hands and roll into balls. Chill another 4 hours or until solid. In a doublt boiler, melt a 12 ounce package of chocolate chips on low heat. Once melted, dip candy balls in chocolate and cool on wax paper. Store in refrigerator. DARLENE BONSAN

HARD DIPPED


HOMEMADE KAHLUA 2/3 cup of instant coffee 2 cups of boiling water2 cups of brown sugar 2 cups of white sugar Place coffee in a large glass container, pour boiling water over & stir well, then add sugars, stirring well until cooled a little. Sugar won't be completely dissolved yet, but add the vodka & vanilla. Cover with plastic wrap & let sit at room temperature for about two weeks, stirring every couple of days. Remove vanilla bean, if used & pour Kahlua into bottles. Makes about 2 litres & will keep well refrigerated for 6 to 8 months. – RICK CRISS

3 cups of vodka 1 teaspoon of vanilla extract or 1 vanilla bean

Excellent Eggnog Serves 8 from A.J. Rathbun's "Good Spirits"(Harvard Common Press)

8 large eggs, preferably organic2 1/4 cups superfi ne sugar8 ounces brandy8 ounces rum4 ounces bourbon1 quart milkFreshly grated nutmeg for garnish

1. Separate the egg yolks from the egg whites, setting the whites aside for a moment. 2. In a large mixing bowl, beat the yolks with a hand mixer until completely combined. Add the sugar and beat until it reaches a creamy consistency.3. Add the brandy, rum and bourbon, and then the milk, beating well.4. In a medium-size mixing bowl, beat the egg whites with a hand mixer until soft peaks form (be sure before beating the whites that you have cleaned and thoroughly dried the beaters).5. Fold the egg whites into the yolk-sugar-alcohol mixture. Refrigerate the mix until well chilled (at least 3 hours).6. Stir to recombine as needed. Serve the eggnog in mugs, topping each serving with some nutmeg.

Holiday Delights

Christmas Cocktails

"Baileys Irish Cream" for our Coffee 1 ( 14 oz) container of sweetened condensed milk1 1/2 c of whiskey or vodka1 cup of half and half creamBut everything in the blender then refrigerate. There are recipes that omit the eggs, and we have tried it without but found it much richer, and creamier with them. Maggie Warnes

DesignKitchen & Bath Cabinetry

101 - 4708 - 34th St., Vernon • www.crystalkleardesign.com

For more kitchen design ideas, please

check us out on

at CK Design Vernon

Crystal

Dave

Laurie

CK DESIGN TEAM

titch of chocolate syrup1/2 tsp coconut extract1 tsp of instant coffee granules3 eggs


Locally Made Spirits Perfect For Holiday Cocktails

Find Great Cocktail Recipes on our Website.

• 100% BC Fruit Liqueurs • Eau de Vie

• Gin • Vodka • Absinthe

okanaganspirits.com Tours & Tastings:

2920 - 28th Ave, Vernon 250.549.3120 & 267 Bernard Ave, Kelowna 778.484.5174

okanaganspirits.com

Ingredients: 2oz Okanagan Spirits WHISKY 1oz Fresh Lemon Juice 3/4oz Simple Syrup 3 to 4 drops of Bitters* Half an Egg White (Optional) Directions:Add all the ingredients into an ice filled cocktail shaker and aggressively shake. Strain the ice and re-shake the cocktail in the shaker. This will mix in the egg white properly. *We recommend Orange Bitters.

Eurasia

Okanagan Sour

Ingredients: 1.5oz Okanagan Spirits GIN 3/4oz Sea Buckthorn Liqueur1/2oz Freshly squeezed lemon juice Ginger BeerDirections: Shake the GIN, Sea Buckthorn and Lemon juice in a ice filled cocktail shaker. Serve in a small tumbler topped with Ginger Beer.

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NOVEMBER 20 TO DECEMBER 3, 2014T W O W E E K S O N L Y

November 16, 2014

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