Salads, sides and dips
Bean Salad
1 can chickpeas, drained
1 can corn, drained
1 can kidney beans, drained
1 can green beans, drained
1 can yellow wax beans, drained
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
Beets, chopped (optional)
For marinade:
1 cup sugar
1 cup oil
1 cup vinegar
Directions:
Mix sugar, oil and vinegar together, pour over vegetables and marinate overnight in fridge. Drain before serving.
Buffalo Chicken Dip
2 cups chicken, cooked and shredded
8 oz cream cheese, softened
1/4 cup hot sauce
1/2 cup blue cheese dressing
1/2 cup cheddar cheese, grated
Directions:
Mix all ingredients, place in baking dish and bake at 350 F for 20 minutes.
Ethel Durdle
Isle aux Morts
Aged Cheddar and Apple Dip
1 1/2 cups aged cheddar cheese, grated
1/3 cup cream cheese, softened
3 tbsp sour cream
2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
1/4 cup apple, finely diced and skin on
1/2 tsp fresh lemon juice
2 tbsp fresh parsley, chopped
Directions:
Combine 1 cup of cheddar with cream cheese, sour cream and Worcestershire sauce in food processor. Add salt and pepper and process until smooth. Transfer to bowl. Toss apple into lemon juice. Using a spatula, mix into cheese spread with parsley and remaining cheddar.
Erin Woolridge
Toronto, Ont.
(Originally from St. John’s)
Pasta Salad
1 package fusilli pasta
1 green or red bell pepper, finely chopped
1 onion, finely chopped
1 celery stick, diced
1 carrot, grated
For dressing:
1/3 cup French salad dressing
1/3 cup Italian or caesar salad dressing
1/3 cup mayonnaise
3 tbsp sugar
3 tbsp parsley
Directions:
Cook and drain pasta. Mix together dressing ingredients and add to pasta in a large bowl, along with celery, bell pepper, onion and carrot. Let chill in fridge before serving.
Bacon Ranch Cheese Ball
6 slices bacon, diced
1/4 cup pecans, chopped
1/4 cup fresh parsley leaves, chopped and divided
2 (16 oz) packages cream cheese, softened
1 cup sharp cheddar cheese, grated
1 (1 oz) package ranch seasoning
1 tsp Worcestershire sauce
Directions:
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy. Transfer to a paper towel-lined plate. In a small bowl, combine half of the bacon, pecans and 2 tbsp parsley and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cheddar cheese, ranch seasoning, Worcestershire sauce and remaining bacon and parsley on medium-high until well combined and fluffy (about 1 to 2 minutes). Cover and place in the refrigerator for at least 2 hours or overnight. Shape the mixture into a ball and roll in the prepared bacon and pecan mixture. Serve with crackers.
Dawn Kinsella
St. John’s
Sautéed Brussels Sprouts
Serves 8
2 lbs brussels sprouts
6 slices bacon
1/2 cup pine nuts (or crushed walnuts)
1 onion, thinly sliced
1 clove garlic, finely chopped
Salt and pepper, to taste
Directions:
Trim brussels sprouts and slice them very thinly. Using a mandolin will give uniform thickness. In a large pot, bring salted water to a full boil. Add brussels sprouts and carefully monitor the cooking, which should only take 2 to 3 minutes. The goal is for brussels sprouts to be cooked, but still crisp and bright green. Immediately transfer brussels sprouts to a bowl of ice water to stop the cooking process. Drain and spread them on a cloth to remove excess water.
In a large frying pan, cook bacon slowly until crisp. Remove and crumble. In the same pan, sauté onion in bacon fat over medium-low heat for a few minutes until translucent (about 5 minutes). Add garlic and nuts and cook for 2 minutes. Be careful not to burn garlic. Add brussels sprouts and crumbled bacon to frying pan. Add salt and pepper. Mix well to heat evenly and serve immediately.
Main Dishes
Easy Turkey Tetrazzini
2 cups turkey, cooked and cubed
7 oz spaghetti
3 tbsp margarine
1/2 cup onion, chopped
1 can mushrooms, drained
1 can cream of mushroom soup
1 cup fresh milk
1/2 tsp poultry seasoning
1/8 tsp dry mustard
1 cup cheddar cheese, grated
1 tbsp Parmesan cheese
Directions:
Cook spaghetti until tender and then drain. Sauté onion and mushrooms in margarine. Add soup, milk and seasonings. Heat and stir in cheddar cheese. Place spaghetti in a large casserole dish. Arrange turkey on top. Pour sauce over turkey and spaghetti. Top with a few handfuls of grated cheddar cheese, if desired. Sprinkle with Parmesan cheese. Bake at 350 F for approximately 35 minutes.
Susan Payne
Gander
Sweet and Sour Meatballs
Ground beef, large package
2 eggs
1 onion, finely chopped
1 1/2 cups breadcrumbs
Salt and pepper, to taste
For sauce:
1 cup brown sugar
1 cup ketchup
1/2 cup vinegar
1 cup cold water
2 tbsp cornstarch (mixed with water)
1 can pineapple chunks
Directions:
Mix together meatball ingredients and roll into balls. Place on cookie sheet and bake at 350 F for 25 to 30 minutes (depending on size). Once baked, put in large casserole dish and add sauce. Place back in oven and cook until sauce thickens.
Amy Vardy
Clarenville
Savoury Meatloaf
1 lb minced meat
1 egg
1 1/2 tsp salt
1/2 cup onions, finely chopped
1 cup fresh milk
1 tsp savoury
1 package instant soup mix
2 cups breadcrumbs
Directions:
Mix together ingredients and place in greased baking dish. Bake at 375 F for 1 hour.
Ellen Patey
Elliott’s Cove
Marinara Sauce with Red Lentils
“This is a very healthy recipe, especially when you cook for vegetarians. It freezes well and is very versatile. I use it as a pizza sauce also.”
2 tbsp olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
2 medium carrots, diced
6 cloves garlic, minced
1/2 tbsp oregano
1 tbsp basil
1 tsp salt
Pepper, to taste
2 (19 oz) cans diced tomatoes
1 (6 oz) can tomato paste
2 cups vegetable stock
1 cup red lentils
1 tbsp honey
Directions:
Sauté onion, red bell pepper and carrots in olive oil for about 5 minutes. Add garlic and seasonings and cook for 2 more minutes. Add tomatoes, tomato paste, stock, lentils and honey. Stir and heat to a boil, then reduce heat until mixture comes to a simmer. Cook sauce for about 30 minutes, making sure lentils are well cooked. Use an immersion blender to blend sauce to a smooth consistency.
Virginia Halley
St. John’s
Cottage Pancakes
1 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
3 tsp sugar
1 egg
1/2 tsp vanilla
1 1/4 cups milk
3 tbsp butter, melted
1 apple, grated
Blueberries, fresh or frozen
Directions:
Whisk all dry ingredients together. Beat egg together with milk, melted butter and vanilla and add to dry mixture. Stir together until there are no lumps. Heat frying pan or grill and add mixture in size of pancakes. Add desired amount of blueberries and grated apple immediately on top. Grill until bubbles form around the edges and then flip. You can add more milk and omit blueberries and apple to use this recipe in a waffle maker.
Wade Arnold
Brookfield, N.S.
(Formerly lived in Glovertown, St. John’s and Labrador)
Port Wine Glazed Meatballs
Makes 24 to 30 meatballs
For meatballs:
1 lb lean ground beef
1/4 cup dry breadcrumbs
1 egg, slightly beaten
1 tsp salt
1 small onion, chopped
1 cup port wine jelly (or grape jelly)
1 cup chili sauce
Oil
Directions:
Combine first 5 ingredients and shape into 1-inch balls. Brown in a small amount of oil, turn and drain. Combine port wine jelly and chili sauce in a pot and add the meatballs when jelly is dissolved. Simmer for 15 minutes.
For port wine jelly:
3 cups sugar
2 cups port wine (dark red in colour)
1 package (2 pouches) liquid Certo
Directions:
Combine wine and sugar in top of double boiler. Heat but do not boil. When sugar is completely dissolved and mixture is hot, add Certo while stirring to dissolve. Leave on the stove until the Certo melts and liquid appears relatively clear. Pour into warm Mason jars to cool and set. Leave 1/2-inch headspace, secure lid and process in a water bath for 10 to 15 minutes. Remove and let cool. Check periodically to see if jelly is setting. Cool completely and use in the above recipe. This jelly can also be used as a glaze for ham, carrots or on toast, with cheese or Christmas pudding.
Linda Bartlett
St. John’s
Pizza Burgers
1 lb ground beef
1 onion, chopped
1 can mushrooms, not drained
1 tsp oregano
1 tsp sugar
1/2 tsp hot sauce
1/2 tsp Worcestershire sauce
1 can tomato soup
Cheese slices
Directions:
Fry ground beef. Simmer onion and mushrooms in saucepan. Add oregano, sugar, hot sauce, Worcestershire sauce and tomato soup. Serve each on one half of hamburger bun with cheese slice and broil until cheese melts.
Marilyn Verge
Lower Lance Cove
Sweet and Sour Pork
2 pork roasts, cut up
1 medium or large onion, diced
For sauce:
1 cup brown sugar
1 cup water
1/4 cup vinegar
1 tbsp ketchup
1/2 cup pineapple juice
1/2 tbsp soy sauce
1 1/2 tbsp cornstarch
1 cup water
Directions:
Place pork and diced onion together in oven and cook at 350 F for 2 to 2.5 hours or until done. For sauce, mix together cornstarch and 1 cup water and set aside. Mix together other sauce ingredients in saucepan and bring to a slow boil. Add cornstarch mixture to thicken sauce. Pour sauce over pork and onion and return to oven for another 20 to 30 minutes.
Donna Verge
Lower Lance Cove
Baked and Stuffed Moose Heart
1 moose heart
1 cup water
For stuffing:
1 cup fine breadcrumbs
1 stalk celery, chopped
1 onion, chopped
1/2 tsp poultry seasoning
1/2 tsp salt
Dash of pepper
4 tbsp butter, melted
Directions:
Wipe heart with a clean, damp cloth. Trim off blood vessels, fat and small, thread-like cords. Wash heart thoroughly with cold water. Drain and pat dry. Fill cavity with stuffing ingredients mixed together and butter. Place on rack in roaster and pour 1 cup of water in the bottom of the roaster. Cover and bake at 325 F for about 3 hours or until done.
Louise Rose
Mount Pearl
Barbecued Chicken
1 chicken, cut into pieces
1 cup flour
1 tsp salt
Dash of pepper
1/2 cup oil
For barbecue sauce:
1/2 cup onions, chopped
2 tsp paprika
1/2 tsp chili powder
1 tsp Worcestershire sauce
1 cup ketchup
1/2 cup water
1 tsp vinegar
1/2 tsp pepper
Directions:
Heat oil in heavy skillet. Coat chicken pieces in mixture of flour, salt and pepper and place in oil. Brown chicken on both sides. Place sauce ingredients in saucepan and simmer for approximately 15 minutes. Drain chicken well before adding sauce. Pour sauce over browned chicken in large casserole dish. Bake at 350 F for approximately 30 minutes.
Desserts
Truffles
Makes 36 to 42 pieces
3 packages (175 g each) chocolate chips
1 can sweetened condensed milk
1/2 tsp flavouring of choice
Optional ingredients:
Sprinkles
Icing sugar
Cocoa
Directions:
Melt ingredients in top of double boiler. Once melted, cool in fridge and then roll into balls. Finish by rolling in sprinkles, icing sugar, cocoa or another topping of choice.
Erin Woolridge
Toronto, Ont.
(Originally from St. John’s)
Mississippi Mud Cake
2 cups sugar
1 1/3 cups milk
3/4 cup cocoa (mix into sugar)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
2 tsp vanilla
1 cup boiling water
Directions:
Preheat oven to 325 F. Mix together first 6 ingredients. Mix together last 4 ingredients and combine with first mixture. Grease a tube pan well before pouring in the batter. Batter may seem thin. Bake for 1 hour.
Joanne Hewlett
Miles Cove
Orange Cake
Two egg yolks
4 tbsp orange juice
Grated rind of 1 orange
1/2 tbsp lemon juice
3/4 cup sugar
2 egg whites
1 cup flour
2 tsp baking powder
1/4 tsp salt
Cream filling
Orange frosting
Directions:
Beat first 4 ingredients together until thick. Add sugar, gradually beating with eggbeater. Fold in egg whites beaten until stiff. Fold in flour, baking powder and salt, which have been sifted together four times. Put in cake pans and bake for 30 minutes in a moderate oven (350 F). Put a cream filling between layers and cover top and sides with orange frosting.
Ladies’ Aid Society of St. Andrew’s Presbyterian Church
St. John’s
(Recipe originally from the P.L.A. Cookbook)
Apple Crisp
8 to 10 apples, peeled (or canned apple pie filling)
2 cups flour
2 cups rolled oats
2 cups brown sugar
1 tsp cinnamon
1 cup butter (rub in)
Directions:
Place one quarter of mixture on bottom of greased casserole dish. Slice peeled apples and layer on top or use canned apple pie filling. Sprinkle with cinnamon. Add remaining mixture on top and bake at 350 F for approximately 35 minutes.
Amy Vardy
Clarenville
Cookies and Cream Dessert
1 package Oreos
8 oz cream cheese, softened
1/4 cup butter
1 cup powdered sugar
3 cups milk
2 small boxes vanilla instant pudding
1/2 tsp vanilla
12 oz whipped cream
Directions:
Cream together cream cheese, butter, powdered sugar and vanilla. In separate bowl, mix milk and pudding. Chill until set. Fold in whipped cream after pudding has set. Add cream cheese mixture. Layer with Oreos. Let chill.
Chocolate Cake
1 package devil’s food cake mix
1 package chocolate instant pudding
4 eggs
1/2 cup oil
1 cup sour cream
1 cup warm water
For icing:
1 large container whipped cream
1 container chocolate icing
Directions:
Mix together cake ingredients and bake in greased Bundt pan at 350 F for 20 to 25 minutes. Let cool. Decorate with icing.
Ellen Patey
Elliott’s Cove
Orange Cranberry Pound Cake
3/4 cup butter, softened
3/4 cup sugar
3 eggs
2 tbsp orange juice
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup cranberries
1 tbsp orange peel, grated
2 tbsp sugar
Directions:
Preheat oven to 350 F. Grease and flour 9-inch by 5-inch loaf pan. Beat butter and 3/4 cup sugar for 3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add orange juice and vanilla. Beat in flour, baking powder and salt. Fold in cranberries and orange peel. Spoon batter into pan and sprinkle with 2 tbsp sugar. Bake for 50 to 55 minutes or until done. Leave in pan for 15 minutes before removing.
Pineapple Cheesecake
1 package chocolate wafers
19 oz crushed pineapple, well drained
8 oz cream cheese
2 envelopes dessert topping mix
2 cups icing sugar
Chocolate, grated
Directions:
Prepare dessert topping mix. Whip cream cheese and icing sugar until smooth. Add pineapple. Fold in dessert topping. Line bottom and sides of springform pan with wafers. Fill with cream cheese mixture. Top with chocolate. Cover and freeze.
Cookies, squares and bars
Cheese Straws
1 cup margarine
2 cups flour
1/2 cup icing sugar
1/2 cup cornstarch
1/4 tsp salt
1/2 tsp vanilla
1 1/2 cups sharp cheddar cheese, grated
Marmalade
Directions:
Place all ingredients except marmalade in a bowl and mix together. It will take a little time to get the mixture well blended. On wax paper sprinkled with flour, roll out dough. It’s better to roll half the dough at a time. Roll the dough thin. Use a small, round cookie cutter. Bake at 325 F until lightly browned. Put together two cookies with marmalade.
Suzanne Bartlett
St. John’s
(This recipe was passed down to Suzanne Bartlett by her grandmother, Jean Bartlett.)
Five-Star Bars
2 cups graham wafer crumbs
1 can sweetened milk
2 cups shredded coconut
1/2 cup butter, melted
5 milk chocolate bars
2 or 3 tsp oil
Directions:
Mix together first 4 ingredients and bake at 350 F for 10 to 15 minutes. Let cool. Melt chocolate bars with oil and spread over top. Refrigerate and cut into squares.
Snowballs
1 cup shredded coconut
2 tbsp butter
3 tbsp cocoa
1 can unsweetened condensed milk
2 cups graham wafer crumbs
Directions:
Melt butter, add cocoa, stir in milk and mix well. Add graham wafer crumbs and coconut. Mix together well. Roll into balls and roll in coconut. Place in fridge for 2 hours.
Sharon Finlay
Mice Cookies
1 cup peanut butter
1 cup icing sugar
1 cup shredded coconut
1/4 cup nuts (optional)
1/4 cup butter
2 cups crisped rice cereal
Chocolate, melted
Directions:
Roll into balls and dip in melted chocolate. Place on parchment paper-lined cookie sheet or plate and let chill in fridge.
Amy Vardy
Clarenville
Snowball Marshmallow Squares
1 1/2 cups graham wafer crumbs
3 tbsp butter, melted
1 1/2 cups shredded coconut
6 tbsp cocoa
1 can condensed milk
1 package mini marshmallows
Directions:
Mix all ingredients together. Spread coconut on bottom of square pan. Add mixture and let set in fridge. Cut into squares and roll in coconut.
Hello Dolly Squares
1 1/2 cups graham wafer crumbs
1/3 cup butter, melted
1 cup shredded coconut
1 cup chocolate chips
1 cup walnuts, chopped
1 can condensed milk
Directions:
Combine graham wafer crumbs and melted butter and press into a greased 8-inch pan. Top with coconut, chocolate chips, walnuts and condensed milk. Bake at 325 F for 25 to 30 minutes. Cut into squares.
Ethel Durdle
Isle aux Morts
Puddings
Steamed Blueberry Pudding
1/2 cup butter
2 tsp baking powder
1 cup brown sugar
1/2 cup milk
2 eggs
1 1/2 cups blueberries
2 cups flour
Directions:
Cream together butter and sugar. Add eggs. Blend together flour and baking powder. Add to creamed mixture alternately with milk. Stir in blueberries. Steam for 2 hours.
Elizabeth Williams
Lower Lance Cove
Bread Pudding
1 1/2 dozen glazed doughnuts, cut into sixths
2 cups heavy cream
2 cups milk
10 large egg yolks
2 large whole eggs
1/2 cup sweetened condensed milk
Butter
Directions:
Preheat oven to 250 F. Line 2 baking sheets with parchment paper. Spread the doughnut pieces on baking sheets and bake for about 30 minutes until dry on the outside and semi-firm in the centre. Raise the oven temperature to 350 F.
In a large bowl, whisk 2 cups of the cream with the milk, egg yolks, whole eggs and sweetened condensed milk. Add the doughnut pieces and let soak until the pieces are softened (about 1 hour). Stir every 15 minutes.
Lightly butter a 9-inch by 13-inch baking dish. Spoon the doughnut mixture into the prepared baking dish and cover with foil. Set the dish in a roasting pan and add enough water to the pan to reach halfway up the side of the baking dish. Bake the bread pudding for 40 minutes. Remove the foil and bake for about 20 minutes longer or until the bread pudding is set. Preheat the broiler. Broil the bread pudding for about 3 minutes or until top is lightly browned. Let cool for 30 minutes.
Janey Coish
Clarenville
Partridgeberry Pudding and White Sauce
For pudding:
1/2 cup butter
1 cup sugar
1 tsp vanilla
2 eggs
2 tsp baking powder
2 cups flour
1/2 cup milk (or adjust to reach consistency)
2 cups partridgeberries
1/2 tsp cinnamon
1/4 to 1/2 tsp cloves
For white sauce:
3/4 cup sugar
2 cups milk
1/3 cup butter
1/2 tsp vanilla
3 to 4 tbsp cornstarch
1/2 to 3/4 cup water
Directions:
Mix pudding ingredients together and put in a greased pudding mould. Steam for 2 hours. For white sauce, mix together cornstarch and water first. Boil remaining sauce ingredients together and add cornstarch mixture to thicken.
Sandra Richards
Lower Lance Cove
Breads, Buns & Muffins
Zucchini Loaf
3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
2 cups zucchini, grated
3 tsp cinnamon
1/2 cup walnuts
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups flour
Directions:
Combine all ingredients and stir until well blended. Bake in greased loaf pan at 350 F for 1 hour.
Ellen Patey
Elliott’s Cove
Rose's Raisin Molasses Bread
“My mom made homemade bread practically every week to feed our family of eight! No one can ever make bread as good as our mom’s.”
1 cup water, lukewarm (110 to 120 F)
1 tsp sugar
2 1/4 tsp active dry yeast (not quick rising)
8 to 10 cups flour
2 tsp cinnamon
Pinch of cloves (optional)
3 1/2 cups milk, lukewarm
1/3 cup molasses
1 tbsp salt
1/4 cup butter or margarine
1 1/2 cups raisins
Directions:
In a small bowl, stir sugar into lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes. In a saucepan, heat milk and put butter in right away so it can melt. Add raisins, stirring occasionally. When the butter is melted, add the molasses and salt. Set aside and check the temperature to make sure it isn’t more than 120 F.
When milk reaches appropriate temperature, add the yeast mixture into the saucepan. (It’s important the temperature isn’t more than 120 F or it will kill the yeast and the bread won’t rise.) Set aside flour, cinnamon and cloves.
Pour all of the wet into the dry and mix with a wooden spoon. (Don’t worry if it’s too sticky. You can always add more flour until the flour comes together and it’s a bit firm.) Turn the dough out onto a flour-dusted countertop or breadboard and knead. (Knead in bowl first and then knead on countertop.) Knead the dough for an additional 5 to 10 minutes by hand.
Bless the dough and then place it in a large bowl. Cover with plastic wrap and a tea towel. Leave it to rest and rise for 1 hour. Grease 3 bread pans. Divide the dough into equal portions (2 buns for each loaf). Form each portion into a ball. Place 2 balls of dough in each prepared bread pan. Cover with a clean tea towel and allow the dough to rise another hour.
Remove tea towel and bake at 375 F for 35 minutes. The top and bottom crusts should have good colour. When baked, turn the loaves out onto a wire rack to cool. Brush the tops with melted butter right away to soften the top crust.
Rose O’Keefe
Ginger Bread
1/2 cup butter
1/2 cup sugar
1 egg, beaten
1 cup molasses
2 1/2 cups flour
1 1/2 tsp baking soda (dissolved in hot water)
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 cup hot water
Directions:
Preheat oven to 350 F. Cream butter and sugar. Add egg and molasses. Beat well. Blend in dry ingredients. Add hot water and beat until smooth. Bake in a greased 9-inch square pan or loaf pan for 45 minutes.
Apple Muffins
1 3/4 cups whole-wheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup apple, grated
1 cup apple, diced
1/3 cup melted coconut oil or extra virgin olive oil
1/2 cup maple syrup or honey
2 eggs
1/2 cup plain Greek yogurt
1/2 cup applesauce
1 tsp vanilla
1 tbsp raw sugar (for sprinkling on top of muffin mixture)
Directions:
Preheat oven to 425 F. If necessary, grease all 12 cups in your muffin tin with butter or non-stick cooking spray. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it’s dripping wet, gently squeeze it over the sink to release some extra moisture) and diced apple. Stir to combine.
In a medium mixing bowl, combine the oil and maple syrup or honey and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30-second bursts.)
Pour the wet ingredients into the dry and mix with a big spoon just until combined (a few lumps are OK). The batter will be thick, but don’t worry. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with sugar. Bake muffins for 13 to 16 minutes or until muffins are golden on top and a toothpick inserted into a muffin comes out clean. Place the muffin tin on a rack to cool.
Jackie Keats
Port Blandford
Nan Reid’s Egg Bread
10 cups flour
3 tsp salt
1/2 cup butter, melted slightly
1 cup sugar
2 eggs, whisked
1 envelope yeast
Directions:
Let yeast rise with water as noted on package. Mix dough ingredients together and let rise. Put into bread pans and let rise. Bake at 350 F until golden brown.
Ellen Patey
Elliott’s Cove
Tea Buns
3 cups flour
3/4 cup sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup butter
2 tsp vanilla
1 cup evaporated milk, undiluted
1 to 1 1/2 cups raisins
2 tbsp lemon juice
Directions:
Combine the flour, sugar, baking powder and salt. Cut in the butter until mixture resembles a coarse meal. Add in the raisins. Make a well in the centre of the dry mix. Mix together lemon juice, vanilla and milk. Pour into the well and mix only enough to form a dough ball. Roll to 1-inch thickness and cut out buns with biscuit cutter and place on parchment paper-lined baking sheet. Bake at 375 F for 20 to 25 minutes or until golden brown.
Daphne Penton
Corner Brook
Beverages
S’more Thoughts
A decadent, adult s’more-inspired cocktail
Serves 1
Chocolate syrup
Gingersnap cookies, finely crumbled
1/2 oz white chocolate liqueur
1/2 oz coffee liqueur
1/2 oz vanilla-flavoured vodka
1/2 oz heavy cream
Toasted marshmallow, skewered, for garnish
Directions:
Start by dipping the rim of a chilled cocktail glass in chocolate syrup. Dip glass into a bowl or plate filled with finely crumbled gingersnap cookies. Next, place cream liqueurs, vanilla vodka and heavy cream in an ice-filled cocktail shaker. Shake hard and then strain into cocktail glass. Garnish with a toasted marshmallow.
Here We Come A-Wassailing
Serves 1
1 1/2 oz The Newfoundland Distillery Co. Seaweed Gin
1 oz The Third Place Cocktail Co. Holiday Wassail Tonic
4 oz tonic or soda water
Lemon slices, for garnish
Rosemary sprig, for garnish
Directions:
Fill a glass with ice. Add gin, Holiday Wassail Tonic and tonic or soda water. Garnish with lemon slices and a sprig of rosemary.
Raspberry Almond Punch
2 packages raspberry Jell-O
1 cup sugar
5 cups boiling water
1 1/2 cups lemon juice
1/2 small bottle almond extract
2 cans frozen orange juice concentrate
2 cans frozen lemonade concentrate
1 large can pineapple juice
2 l ginger ale
Directions:
Mix together Jell-O, sugar and boiling water until sugar is dissolved. Add remaining ingredients except for ginger ale. Stir well. Divide into 4 containers and freeze. Thaw until slushy. In a punch bowl, add 1 container of slush and ginger ale.
Susan Payne
Gander
Gran’s Afternoon Tea
Serves 1
5 oz hot tea
1 tsp honey
1/2 tsp cinnamon, ground
Directions:
Place honey and cinnamon in a heatproof mug or teacup. Add the hot tea and stir.
Spiced Rum and Cider
Serves 1
1 1/2 oz spiced rum
4 oz alcohol-free apple cider
Cinnamon stick, for garnish
Apple slice, for garnish
Directions:
Place spiced rum in a heatproof glass. Place cider in a pot set over medium heat. When the cider is warm, pour into heatproof glass. Garnish
Decadent Hot Chocolate
A s’more inspired hot chocolate all can enjoy
Serves 1
Chocolate syrup
Gingersnap cookies, finely crumbled
1 cup milk
1/2 cup cream
2 tbsp cocoa powder
1 tbsp sugar
Toasted marshmallow, skewered, for garnish
Directions:
Start by dipping the rim of a mug in chocolate syrup. Dip mug into a bowl or plate filled with finely crumbled gingersnap cookies. Place milk, cream, cocoa powder and sugar in a pot over medium heat. Whisk while warming the milk. Pour warm hot chocolate mixture into the mug. Garnish with a skewered toasted marshmallow.
Come Again
A seasonal, gin-less tonic
Serves 1
1 oz cranberry juice
1/2 oz The Third Place Cocktail Co. Holiday Wassail Tonic*
4 oz tonic water
Lemon slices, for garnish
Rosemary sprig, for garnish
*Please note artisanal tonic may contain alcohol. Please check ingredients before using.
Directions:
Fill a glass with ice. Add cranberry juice, Holiday Wassail Tonic and tonic water. Garnish with lemon slices and a sprig of rosemary.
Gran’s Evening Tea
Serves 1
5 oz hot tea
1 tsp sugar
1 oz Screech Spiced Rum
1 lemon wedge
1 cinnamon stick
Directions:
Combine the sugar and tea in a heatproof mug or teacup. Add the rum, lemon wedge and cinnamon stick.
Citrus and Ginger Punch
Serves 6 to 8
1 l orange juice, chilled
1/4 cup ginger syrup*
2 cups cranberries
3 oranges, sliced
1/4 cup amber rum
1 bottle sparkling wine, chilled
Rosemary sprigs, for garnish
*Make ginger syrup by combining 2 1-inch slices of ginger, 1/3 cup sugar and 1/3 cup water in a saucepan. Bring to a boil. When the sugar has dissolved, remove from heat. Let cool and strain to remove ginger. The syrup can be kept for up to 2 weeks refrigerated.
Directions:
Place orange juice and ginger syrup in a punch bowl. Stir to combine. Add cranberries, orange slices and rum. Top with sparkling wine just before serving. Garnish individual drinks with rosemary.
Punch-less Citrus and Ginger Punch
Serves 6 to 8
1 l orange juice, chilled
1/4 cup ginger syrup*
2 cups cranberries
3 oranges, sliced
1 750 ml bottle club soda, chilled
*Make ginger syrup by combining 2 1-inch slices of ginger, 1/3 cup sugar and 1/3 cup water in a saucepan. Bring to a boil. When the sugar has dissolved, remove from heat. Let cool and strain to remove ginger. The syrup can be kept for up to 2 weeks refrigerated.
Directions:
Place orange juice and ginger syrup in a punch bowl. Stir to combine. Add cranberries and orange slices. Top with club soda just before serving.
For more recipes and ideas for the kitchen, check all our CHRISTMAS COOKBOOK articles.
