Canadian Insight

More Holiday Treats

A loaf that is packed with flavor & remains moist for a week.

A light maple flavor. Makes about 2½ dozen cookies depending on how big the balls of dough are rolled.

Butterscotch & chocolate is always a good combination. This square freezes well.

A very tasty addition to any holiday gathering, including to help you ring in the new year.

Cranberry Orange Loaf

1 cup whole wheat flour

1 cup all purpose flour

2 tsp baking powder

¾ cup white sugar

¼ tsp salt

1 egg, beaten

¼ cup mayo

½ cup plain yogurt

½ tsp orange extract

1 tsp orange rind, grated finely

½ cup orange juice

½ cup chopped walnuts

1 cup fresh cranberries, roughly chopped

Lime Syrup:

4 tbsps fresh lime juice

cup sugar

Preheat oven to 350 F. Grease a 9X5” loaf pan. Line the bottom with parchment paper. In a large bowl combine the flours, baking powder, sugar & salt. In a medium bowl whisk the beaten egg, mayo, yogurt, orange extract, orange rind & orange juice until well combined. Add all of this mixture to the flour mixture & stir until almost mixed. Then fold in the walnuts & cranberries. Put mixture in the prepared pan. Bake for 60 to 70 min. Remove  from oven when tested done & let rest for 10 min. In a microwave safe bowl, stir the lime juice & the sugar together to make a syrup. Heat in microwave for about 30 seconds. Stir until sugar is melted. After the loaf has cooled  for 10 min., prick the top of the loaf with a toothpick & pour the syrup over the loaf. Let it sit for several hours so that it can absorb the syrup. Remove the loaf from the pan, slice & serve.

 

 

Sugar Spiced Almonds

¼ cup sugar

2 tbsps canola oil

1 tsp cayenne pepper

½ tsp garlic salt

½ tsp chili powder

¼ tsp crushed red pepper flakes

3 cups unblanched  whole almonds

In a bowl combine the first 6 ingredients. Then add the almonds. Toss  well to coat the almonds. Spread on a greased 15X10” cookie sheet. Bake at 250 F for 30 min. or until lightly browned. Stir occasionally while it is baking. Cool. Store the almonds in an airtight container.

 

 Maple Cream Filled Cookies

1 cup margarine, softened

¾ cup firmly packed brown sugar

1 egg yolk

2 cups all purpose flour

Frosting:

2 tbsps butter, no substitutions

1¼ cups powdered sugar

1 tsp maple extract

4 to 5 tsp milk

Heat oven to 325 F. In a large bowl beat the margarine & sugar together until light & fluffy. Add the egg yolk & blend well. Stir in the flour & mix well. Cover with plastic & refrigerate for 15 min. for easier handling. Shape  into 1” balls space 2” apart on ungreased cookie sheet. Flatten with a fork dipped in flour. Bake for 10 to 12 min. or until light brown. Remove from pan immediately. Cool completely. Heat 2 tbsps butter in a small saucepan over medium heat until light golden brown. Remove from the heat & stir in the powdered sugar & extract. Add enough milk for desired spreading consistency. Blend until smooth. Spread 1 tsp of frosting between every 2 cooled cookies.

 

 

Butterscotch Ripple Squares

1 pkg butterscotch chips, 300 g

1 can sweetened condensed milk, 300 ml

2 tbsps margarine

2 cups packed brown sugar

2 eggs

1 cup margarine, melted

1 tsp vanilla

1½ cups flour

cup oatmeal

cup cocoa

1 cup walnuts, chopped

Heat butterscotch chips, condensed milk & margarine together on low heat. Stir constantly  until smooth. Set aside. Now mix the brown sugar, eggs,1 cup melted margarine & vanilla together until smooth.  Sir in the flour, oatmeal, cocoa & walnuts. Mix well. Spread half the dough into greased 13X9” cake pan. Spread butterscotch mixture evenly over first half of dough. Dot spoonfuls of remaining dough on top of the butterscotch mixture. Spread lightly to cover. Bake at 350 F for 30 to 35 min. or until set. Cool completely before cutting into squares. 

 

Creamy Crab and Red Pepper Spread

1 tub light cream cheese spread, 250 g

1 can chunk crabmeat, 120 g, drained

½ cup finely chopped red peppers

½ cup shredded old cheddar cheese

1 tbsp Dijon mustard

2 green onions, thinly sliced 

Reserve 1 of the sliced green onions to sprinkle on the top. Mix the other sliced green onion & all the other ingredients together. Place in serving bowl & sprinkle with reserved onion. Serve with your favorite crackers.

 

Tropical Macaroons

2 cups flaked coconut

½ cup chopped walnuts

cup sugar

cup flour

¼ tsp salt

3 egg whites, lightly beaten 1 tsp finely shredded lemon peel

1 tbsp lemon juice

Preheat oven to 325 F. line a cookie sheet with parchment paper.      In a large bowl stir together the coconut, walnuts, sugar, flour and salt. Add the egg whites. Lemon peel and lemon juice. Stir until it is all combined. Drop by rounded teaspoon 2 inches apart onto parchment lined cookie sheet.

Bake for 20 to 25 minutes or until the edges of the cookies are light brown. Cool and store in airtight container in the fridge or freeze for later use.

 

Peanut Butter Truffles

2 cups  sugar

5 ounces evaporated milk

½ cup butter

2 cups tiny marshmallows

¾ cup creamy peanut butter

½ tsp vanilla

12 ounces dark chocolate, chopped

2 tsps shortening

In a saucepan combine the sugar, milk and butter. Cook and stir over medium-high heat until boiling. Then reduce the heat to medium.

Stir in marshmallows, peanut butter and vanilla. Pour it all into a large bowl and chill for 45 minutes to 1 hour until the mixture is firm. 

 Shape the chilled mixture into 1 inch balls, place on parchment lined large cookie sheet and freeze for 15 minutes.

In a medium saucepan combine the chocolate and shortening. Cook and stir over low heat until all is melted. Using a fork, dip the balls one at a time. Allow excess chocolate to drip off. Place on wire rack placed over waxed paper. Let stand until chocolate is set.  Makes about 50 truffles and freezes well.

 

Blueberry Streusel Cake

1 cups flour

1 cup sugar

1 tbsp baking powder

½ tsp salt

½ tsp cinnamon

cup cold hard margarine

1 large egg, fork beaten

½ cup milk

2 tsps grated orange zest

½ tsp vanilla

3 cups fresh or frozen blueberries

ALMOND STREUSEL TOPPING

1cup flour

½ cup brown sugar

½ tsp cinnamon

½ cup cold hard margarine

1 cup chopped or sliced almonds

Combine the first 5 ingredients in a large bowl. Cut in the margarine until mixture resembles coarse crumbs. Make a well in the centre and add the next 4 ingredients to the well. Stir until just moistened.  Spread evenly in a greased 9X13 inch pan. Pour blueberries over the batter.

Streusel Topping: Combine the first 3 ingredients in a medium bowl. Cut in the margarine until it resembles fine crumbs.. Add the almonds. Stir. Sprinkle over the blueberries. Bake in a 350 F oven for about 40 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool and cut into squares.

 

Cherry Thumbprints

cup butter, softened

½ cup sugar

  tsp salt

1 egg

 1 tsp vanilla

 1 cups flour

2 tsps finely shredded orange peel

cup quartered candied red and green cherries

In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds. Add the sugar and salt.  Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer, then use  a wooden spoon to stir in any flour left over and the orange peel. Cover and chill the dough about 1 hour. Preheat oven to 375 F. Shape dough into 1 inch balls and place 1 inch apart on a lightly greased cookie sheet. Press your thumb into the centre of each ball.

Bake 8 minutes or until edges are light brown. Place a piece of cherry in the middle of each cookie as soon as you remove from oven. Makes about 40  and freezes well.

 

 Oatmeal Breakfast Bars

1 cup quick cooking oatmeal

½ cup brown rice flour

½ cup buckwheat flour

¼ cup yellow cornmeal

¼ cup potato or tapioca starch

1½ tsp baking powder

½ tsp baking soda

¾ tsp fine sea salt

1¼ tsp xanthan gum

1 tsp cinnamon

1 tsp ground nutmeg

Whisk the above ingredients together in a medium sized bowl.   Then add the following ingredients to the oatmeal mixture.

¾ cup brown sugar

cup light olive oil

2 large beaten eggs

½ cup milk

½ tsp apple cider vinegar

1 tbsp vanilla

Mix together until smooth. Batter will be thick and sticky. Fold in 1½ cups of fresh or frozen blueberries.  Place into a greased 9X9 inch pan. Bake in a 350 F oven for 35 to 40 minutes or until toothpick comes out clean. Cool and serve.

 

No Bake Oatmeal Balls

2 cups quick cooking oatmeal

1½ cups dates

4 to 6 tbsps coconut oil (more or less)

½ tsp vanilla

1 tsp cinnamon

Pinch of salt

Place all ingredients in a food processer. Pulse until crumbly. Add enough coconut oil until it starts to stick together. Roll into 1 inch balls, squeezing firmly. Refrigerate for at l hour. Store in tightly covered container in the fridge.

Lemon Burst Cookies

1 cup margarine

½ cup brown sugar

cup water

2 cups flour

1pkg lemon pudding and pie filling mix

Cream margarine and sugar together in a large bowl. Add the flour, dry pudding and pie filling mix and the water.

Shape into 1 inch balls, place on prepared baking sheet and flatten with a fork.

Bake at 325 F oven for 8 minutes or until very very light brown. Cookies will not rise or brown much.

Filling:

1 4oz pkg cream cheese

1 tsp vanilla (or lemon extract)

1 cup icing sugar

Spread on baked cookie bottom and sandwich them together. Store in tightly covered container.

Oreo Cookies

2 boxes Betty Crocker or Duncan Hines Devils Food Chocolate cake-mix

4 eggs

cup canola oil 

Mix together well in a large bowl. Roll into 1 inch balls and place on ungreased cookie sheet.  Flatten with a fork.

Bake in a 350 F oven for 6 to 8 minutes.  Do no overbake.

Filling:

1 8oz pkg cream cheese

2 tsp vanilla

1¾ cups icing sugar

Spread on baked cookies and sandwich them together. They should be stored in tightly covered container. They taste better the next day when the cookie softens up.

            

Glazed Fruit Bars

½ cup  margarine, melted

4 cups crushed vanilla wafers

1 cup pecan halves

1 cup chopped dates

cups halved green & red candied cherries

½ cup chopped candied pineapple

1 300-ml can sweetened condensed milk

¼ cup milk

Pour melted margarine into a 15x10x1-inch baking sheet. Tilt pan to spread margarine evenly. Sprinkle crushed wafers evenly over margarine. Arrange nuts, dates & candied fruit evenly over the mixture. & press down gently. Combine sweetened condensed milk and milk & pour evenly over top. Bake in 350 F oven for 20 to 25 minutes or until set. Cool & cut into squares.

 

Scuffles

Soak 1 tbsp yeast in a ¼ cup of lukewarm water for 15 minutes.

Mix the following ingredients in a bowl as you would for a piecrust:

3 cups flour

3 tbsps sugar

½ tsp salt

1 cup margarine or butter

Then add:

½ cup milk

2 eggs

yeast mixture

Knead dough until soft. Place in covered bowl over night in refrigerator. Divide dough into 6 parts. Roll as you would a piecrust. Sprinkle mixture of 2 tbsps cinnamon & 1 cup sugar on both sides of dough. Cut in wedges as you would a pie & roll from the wide to the narrow end. Bake for 8 minutes at 350.F.

 

 

 

 

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              Easy, quick & tasty. You can’t beat that.

                                  Tangy, yet sweet.

                Worth the effort, melts in your mouth.

       Nice with a cup of coffee or tea in the afternoon.

                       A perfect cookie for the holidays.

                               A filling breakfast treat.

Not sweet, may be frozen, great flavor and gluten free!

Better than bought Oreo Cookies. Recipe may be cut in half.

They will soften up by the next day. Lovely burst of lemon.

This bar has all the colors and especially the flavors of    Christmas.

         Mix it up in the evening and bake the next day.