Ilderton Villager Holiday Cookbook 2024
ILDERTON VILLAGER – 1 – HOLIDAY COOKBOOK
For Your Health
sclondon.ca 519-266-3600
Working Together For Your Health
DENTAL
MEDICAL AESTHETICS
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sclondon.ca 519-266-3600
• Full Mouth Rejuvenation • Preventive Cleanings
MEDICAL AESTHETICS • Botox Cosmetic® • Juvederm® Dermal Fillers • Botox® for Chronic Migraine • Botox® for Hyperhidrosis • Botox Cosmetic® • Juvederm® Dermal Fillers • Botox® for Chronic Migraine • Botox® for Hyperhidrosis • Belkyra® Double Chin Treatment • Latisse® Eyelash Enhancement • SkinVive TM Skin Quality Treatment • Non - Surgical Facelift (SoftLift™) • Minor Skin Surgical Procedures • Dermatology Consults • Cosmetic Mole Removal • Belkyra® Double Chin Treatment • Latisse® Eyelash Enhancement • SkinVive TM Skin Quality Treatment • Non - Surgical Facelift (SoftLift™) • Minor Skin Surgical Procedures • Cryotherapy of Skin Lesions • Microneedling (HA & PRP)
AESTHETIC & LASER • Signature Facials • Oxygeneo 3 - in - 1 • Microdermabrasion • Chemical & Laser Peels • MicroNeedling (Exosomes & HA) • DermaPlaning • Electrolysis & Electrocautery • Laser Hair Removal • Skin Health Consultations • Signature Facials • Oxygeneo 3 - in - 1 • Microdermabrasion • Chemical & Laser Peels • MicroNeedling (Exosomes & HA) • DermaPlaning • Electrolysis & Electrocautery • Laser Hair Removal • Skin Health Consultations • Medical & Pharma Skin Care • Hyperpigmentation Treatments • Rosacea Treatments • Vein & Vascular Treatments • Tattoo Removal • Scar Treatments • Stretch Mark Treatments • Cellulite Treatments • Skin Tightening & Rejuvenation • Acne & Acne Scar Treatments • Body Contouring / Sculpting • Eyelash Care & Extensions • Tattoo Removal • Scar Treatments • Stretch Mark Treatments • Cellulite Treatments • Body Contouring / Sculpting • Eyelash Care & Extensions PHYSIOTHERAPY & BRACES • • Tinting & Waxing Sclerotherapy PHYSIOTHERAPY & BRACES • Arthritis - OA, RA, Gout • Carpal Tunnel Syndrome • Chronic Pain / Headaches • Neck / Back / TMJ Pain • Sciatica, Disc Bulge • Tennis & Golfers Elbow • Plantar Fasciitis • Pre & Post Surgical Rehab • Achilles Tendintis • Ligament / Meniscus Injury • Rotator Cuff Injury • Sports Injury Rehab • Concussion Management • Motor Vehicle Accident Rehab. • One On One Therapy • Rotator Cuff Injury • Sports Injury Rehab • Concussion Management • Motor Vehicle Accident Rehab. • One On One Therapy • Orthopedic Bracing • Fascial Stretching • Ultrasound & Cold LASER • Orthopedic Bracing • Fascial Stretching • Ultrasound & Cold LASER • Deep Tissue Cupping • Deep Tissue Cupping • WSIB Rehabilitation • Acute & Chronic Pain Therapy • Preventive Care - Sports, Posture • Preventive Care - Sports, Posture • Medical & Pharma Skin Care • Hyperpigmentation Treatments • Rosacea Treatments • Vein & Vascular Treatments • Skin Tightening & Rejuvenation • Acne & Acne Scar Treatments • • Tinting & Waxing Sclerotherapy • Arthritis - OA, RA, Gout • Carpal Tunnel Syndrome • Chronic Pain / Headaches • Neck / Back / TMJ Pain • Sciatica, Disc Bulge • Tennis & Golfers Elbow • Plantar Fasciitis • Pre & Post Surgical Rehab • Achilles Tendintis • Ligament / Meniscus Injury
NATUROPATHIC MEDICINE • Preventative Medicine • Post and Prenatal Care • Infertility • IV Therapy • Nutrition Counselling • Comprehensive Blood Work • Food Sensitivity Testing • Hormone Testing • PAP Smears • Botanical/Herbal Medicine • Traditional Chinese Medicine • Hydrotherapy • Toxin Reduction PHARMACY • Moving Through Grief & Loss • Overcome Fears & Obstacles • Build Self Esteem & Confidence • Managing Depression • Relationship Conflicts & Concerns • Decreased Stress • Anxieties Getting In Your Way • Manage Limiting Distractions / Staying Focused NATUROPATHIC MEDICINE PSYCHOTHERAPY • Moving Through Grief & Loss • Overcome Fears & Obstacles • Build Self Esteem & Confidence • Managing Depression • Relationship Conflicts & Concerns • Decreased Stress • Anxieties Getting In Your Way • Manage Limiting Distractions / Staying Focused PHARMACY • Free Local Delivery • All Drug Plans Accepted • Waive $2 CoPay for Seniors • Immunizations • Minor Ailments Care • Blister Packaging • One On One Medication Review • Diabetic Monitor Training • Seniors Discount on Wednesdays • Free Local Delivery • All Drug Plans Accepted • Waive $2 CoPay for Seniors • Immunizations • Minor Ailments Care • Blister Packaging • One On One Medication Review • Diabetic Monitor Training • Seniors Discount on Wednesdays • Preventative Medicine • Post and Prenatal Care • Infertility • IV Therapy • Nutrition Counselling • Comprehensive Blood Work • Food Sensitivity Testing • Hormone Testing • PAP Smears • Botanical/Herbal Medicine • Traditional Chinese Medicine • Hydrotherapy • Toxin Reduction
DENTAL • Treatment of Gum Disease • Gum Tissue Recontouring • Teeth Whitening • Myotherapy & Tongue Tie • Laser for Cold Sores • Same Day Emergency Care • Adult, Teen & Child Invisalign • Full Mouth Rejuvenation • Preventive Cleanings • Treatment of Gum Disease • Gum Tissue Recontouring • Teeth Whitening • Myotherapy & Tongue Tie • Laser for Cold Sores • Braces / Band & Bracket • Early Intervention Ortho • TMJ Treatments & Appliances • Sleep Apnea Appliances • Snoring Appliances • Sport Guards • Restorative • Same Day Emergency Care • Adult, Teen & Child Invisalign • Braces / Band & Bracket • Early Intervention Ortho • TMJ Treatments & Appliances • Sleep Apnea Appliances • Snoring Appliances • Sport Guards • Restorative • Root Canal Therapy • Same Day Crowns • Porcelain Veneers • Bridges & Dentures • Implants • Implant Dentures • Root Canal Therapy • Same Day Crowns • Porcelain Veneers • Bridges & Dentures • Implants • Implant Dentures CHIROPRACTIC & ORTHOTICS • One On One Therapy • Diversified Chiro Adjustments • Acute Back Pain Treatment • Preventive Treatment Plans • Sports Injuries CHIROPRACTIC & ORTHOTICS • One On One Therapy • Diversified Chiro Adjustments • Acute Back Pain Treatment • Preventive Treatment Plans • Sports Injuries • Pre / Post Natal Care • TMJ & Headache Care • Plantar Fasciitis • Tennis / Golfers Elbow • Upper / Lower Back Care • Spine & Joint Pain • Pre / Post Natal Care • TMJ & Headache Care • Plantar Fasciitis • Tennis / Golfers Elbow • Upper / Lower Back Care • Spine & Joint Pain • Spinal Decompression • Electro - Acupuncture • Graston - Soft Tissue Treatment • Spinal Decompression • Electro - Acupuncture • Graston - Soft Tissue Treatment • Ultrasound & Cold LASER • Active Release Technique • Gait Analysis / Custom Orthotics • Red Light / Infrared Light Therapy • Gait Analysis / Custom Orthotics • Red Light / Infrared Light Therapy • Ultrasound & Cold LASER • Active Release Technique
• Cryotherapy of Skin Lesions • Microneedling (HA & PRP) • Dermatology Consults • Cosmetic Mole Removal REGISTERED MASSAGE
REGISTERED MASSAGE • Rehabilitative Treatment • Plans & Care • Preventive Treatment • Therapeutic & Relaxation Tx • Sports / Athletic Therapy • Hot Stone Massage • Pre & Post Natal Massages • TMJ Treatment Plans & Care • Deep Tissue Therapy • Cupping Therapy • Headache & Migraine Therapy • Rehabilitative Treatment • Plans & Care • Preventive Treatment • Therapeutic & Relaxation Tx • Sports / Athletic Therapy • Hot Stone Massage • Pre & Post Natal Massages • TMJ Treatment Plans & Care • Deep Tissue Therapy • Cupping Therapy • Headache & Migraine Therapy • Indian Head Massage • Lymphatic Drainage • Cranio Sacral Therapy • ScarWork ® NATURAL HEALTH • Indian Head Massage • Lymphatic Drainage • Cranio Sacral Therapy • ScarWork ® NATURAL HEALTH • Botanical Medicine • Nutraceuticals • Holistic Counseling • Natural Lifestyle • Unani Tibb Medicine • Breathwork • Stress Management • Wellness Evaluation • Iridology • Stress Management • Wellness Evaluation • Iridology • Herbal & Homeopathic Medicine • Herbal & Homeopathic Medicine • Mineral & Vitamin Supplements • Barral Thermographic Assessment • Traditional Chinese Medicine • Individualized Natural Health Strategy • Life & Wellness Coaching • Detox Programs • Ayurvedic Tongue Mapping • Traditional Chinese Medicine • Individualized Natural Health Strategy • Life & Wellness Coaching • Detox Programs • Ayurvedic Tongue Mapping • Botanical Medicine • Nutraceuticals • Holistic Counseling • Natural Lifestyle • Unani Tibb Medicine • Breathwork
FOOT CARE FOOT CARE
• Diabetic Foot Assessments • Fungal Nail Treatment • Nail Shape Correction • Ingrown Nail Service • Corn & Callus Service • Compression Garments • Basic & Advanced Foot Care • Off - Loading Devices • In - Clinic & Mobile Service • Corn & Callus Service • Compression Garments • Basic & Advanced Foot Care • Off - Loading Devices • In - Clinic & Mobile Service • Diabetic Foot Assessments • Fungal Nail Treatment
FEMININE REJUVENATION
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Feminine Dryness Urinary Incontinence Vulvovaginal Atrophy Labia Flaccidity Hyperpigmentation Feminine Tightening Feminine Dryness Urinary Incontinence Vulvovaginal Atrophy Labia Flaccidity
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Ilderton and Area Villager December 2024 • Page 3 To advertise here, please contact Tami@villagerpublications.com Ilderton and Area Villager December 2024 • Page 7 Ilderton and Area Villager October 2024 • Page 3
To advertise here, please contact Tami@villagerpublications.com Page 2 Ilderton and Area Villager • December 2024 To advertise here, please contact Hyperpigmentation Feminine Tightening • •
ILDERTON VILLAGER – 2 – HOLIDAY COOKBOOK
C runiCan O rChards Apples b PUMPKINS b SQUASH b SEASONAL PRODUCE Maple Syrup b Apple Cider b APPLE CIDER Vinegar Honey b Jams b Peanuts b JERRY RADER PIES & MORE C runiCan O rChards FresH Local Apples b PUMPKINS b SQUASH b SEASONAL PRODUCE Maple Syrup b Apple Cider b APPLE CIDER Vinegar Honey b Jams b Peanuts b JERRY RADER PIES & MORE OPEN ALL WINTER 7 DAYS A WEEK! Monday-Friday 9-6, Saturday 9-5, Sunday 12-5 RICHMOND STREET NORTH Just 10 Minutes from Masonville at 15 Mile Road 519-666-0286 M-F 9-6 • Sat 9-5 Sunday 12-5 Just 10 minutes from Masonville
APPETIZERS Ambrosia Apple Salad.......................................................7 Hamburger Tarts..................................................................5 Mexican Caviar....................................................................9 Pecan/ Pinapple Cheese Ball........................................9 SNACKS/ SIDES Bran Muffins..........................................................................10 Deb’s Famous Stuffing.....................................................6 Hot Cross Buns......................................................................8 Morning Punch.....................................................................4 MEALS Amish Christmas Breakfast Casserole....................4 Hamburger Casserole........................................................5 Herd Em In’ Shepherds Pie.............................................6 Pierogi Breakfasgt Casserole......................................10 Ritz Cracker Crispy Chicken..........................................7 DESSERTS Amber Apple Dessert.......................................................12 Chewy Oatmeal Cookies.................................................11 Chocolate Macaroons.....................................................14 Cranberry Chip Cookies..................................................11 Peanut Butter Chews.......................................................12 Peppermint Patties...........................................................15 Poached Apples with Cranberry Cider Sauce.....13 Pumpkin Bread....................................................................12 Pumpkin Roll.........................................................................14 Reece’s Pieces.....................................................................14 Snow Covered Almond Crescents.............................13 Ilderton Villager Holiday Cookbook 2024
OPEN ALL WINTER 7 DAYS A WEEK! Monday-Friday 9-6, Saturday 9-5, Sunday 12-5 RICHMOND STREET NORTH Just 10 Minutes from Masonville at 15 Mile Road 519-666-0286 MORE THAN JUST APPLES We have a wide SELECTION OF LOCAL FOOD products INCLUDING: Apples, Honey, Jams, Maple Syrup, Generations Hard Apple Cider, Regular Apple Cider, Apple Cider Vinegar, Peanuts, Jerry Rader Frozen Pies, OPEN ALL WINTER 7 DAYS A WEEK! Monday-Friday 9-6, Saturday 9-5, Sunday 12-5 RICHMOND STREET NORTH Just 10 Minutes from Masonville at 15 Mile Road 519-666-0286 Locally Sourced Gluten Free Products and Seasonal Fruits & Vegetables, Gift Baskets and MORE! Merry Christmas from our family to yours!
C runiCan O rChards FresH Local Apples b PUMPKINS b SQUASH b SEASONAL PRODUCE Maple Syrup b Apple Cider b APPLE CIDER Vinegar Honey b Jams b Peanuts b JERRY RADER PIES & MORE
Managing Editor & Advertising: Tami Martin Tami@villagerpublications.com 519-851-0961 Publisher: Barb Botten P.O. Box 134, Lambeth Station Ontario N6P 1P9 Barb@villagerpublications.com 519-282-7262 Graphic Artist: Cathy Wood Copyright @ 2015 Villager Publications.
All rights reserved. This magazine or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the Publisher. Information presented has been compiled from sources believed to be accurate at the time of printing however the Publisher assumes no responsibility for errors or omissions.
23778 RICHMOND ST NORTH (519) 666-0286 crunicanorChardS.COM – OPEN ALL YEAR – Christmas Baskets Available!
ILDERTON VILLAGER – 3 – HOLIDAY COOKBOOK
AMISH BREAKFAST CASSEROLE submitted by Marilyn Moore – This Oak House in Birr Ingredients: ½ lb bacon ½ lb breakfast sausage
MORNING FRUIT PUNCH submitted by Bernadette Mercer – Vintage Green, Ilderton Ingredients: 2 cups orange juice
2 cups cranberry juice 1 cup pineapple juice 1 cup ginger ale
½ tsp salt (optional) ½ tsp black pepper ¼ tsp garlic powder 1 tsp hot sauce
Instructions: Combine all ingredients into a pitcher and enjoy with ice or just chilled. EDITOR’S TIP! Add your favourite alcohol for an extra kick – but not to be consumed as a morning beverage!
2 large baked potatoes cooled and shredded (4 cups) or 4 cups of frozen shredded hash browns that have been completely thawed 1 small onion 1 cup shredded old (sharp) cheddar cheese (divided) 1cup shredded Swiss cheese (divided) 6 eggs lightly beaten 1½ cups cottage cheese Mixed veggies of choice (red peppers, mushrooms,
spinach etc.) Instructions:
Begin by cooking the bacon and sausage in separate pans. Place on paper towels to drain. When cooled chop into bite-sized pieces. Sauté onion and any other veggies you would like to include… red peppers, mushrooms, spinach etc. In a large bowl, combine potatoes with salt, pepper, garlic powder, and hot sauce. Stir in cottage cheese and ½ cup each of cheddar and swiss cheese (you’ll use the rest for the top). Stir in the bacon and sausage, but reserve ¼ cups of each for the top, and then stir in the sauteed veggies. Stir in the six slightly beaten eggs. Grease a 9 x 13 pan and spread the mixture. Top with the reserved cheese, bacon and sausage. If you are making ahead, cover with foil and place in the refrigerator. About 30 minutes before you intend to cook take out. Preheat oven to 350°F. Bake the casserole for 35 to 40 minutes until the cheese is melted and bubbling, and the casserole has set in the middle. You can remove it now or broil it for a few minutes to brown it. Allow to cool a few minutes then cut into pieces and serve.
• Cottage, Beef & Chicken Pot Pies • Soups • Pizzas • Fresh Bread • Black Sombrero Chirozo • Speciality meat boxes • Gift Baskets • and more!
• Farm-raised beef • Chicken • Pork products • Fresh eggs • Local honey • Maple syrup • Baked goods • Dips • Seasonings • Cheeses • Lasagnas
Farm fresh and local – from our farm to your table
23778 RICHMOND ST NORTH (519) 666-0286 • crunicanorChardS.COM 11554 Ivan Drive, Ilderton 519-666-1255 • bloomersfarm.com Fridays 10am-5pm Saturdays 9am-3pm
ILDERTON VILLAGER – 4 – HOLIDAY COOKBOOK
HAMBURGER CASSEROLE submitted by Bernadette Mercer – Vintage Green, Ilderton Ingredients: 1 lb ground beef 1/2 stalk of celery (finely chopped) 1/2 small onion (finely chopped) 1 can pork ‘n’ beans 1 cup frozen corn 1 cup frozen peas Shredded cheese Frozen tater tots or mashed potatoes Spices to taste
HAMBURGER TARTS submitted by Nancy Manning, Ilderton Ingredients: 1 lb ground beef 2 eggs Pinch of salt and pepper to taste
1/2 cup breadcrumbs Small onion chopped 2 tsp ketchup 1/2 cup grated cheese 1 can of mushroom soup Instructions: Cut crusts from 18 slices of bread. Butter the bread and shape buttered side down into tart baking tins. Mix all ingredients and fill the tins. Bake at 350°F for 30 to 40 minutes. Serve hot.
Instructions: Brown the ground beef with your desired spices, along with the celery and onion. Strain well. Add the can of pork ‘n’ beans, frozen corn and frozen peas. Mix all the above well and pour the mixture into a Pam- sprayed casserole dish. Top it with frozen tater tots or mashed potatoes and some shredded cheese. Bake at 365°F for 30 to 45 minutes or until the tater tots are cooked. Serves four to six.
TIP! These tarts freeze well. Wrap in foil to reheat.
Wishing you a Safe and Happy Holiday Season!
Jim Deacon, Owner 519-870-RUGS (7847) • 519-472-2992 1900 Hyde Park Road, London N6H 5L9 jim.deacon@deaconflooring.com
Residential • Renovations • Commercial EXCLUSIVE SHOP AT HOME SERVICE www.deaconflooring.com
ILDERTON VILLAGER – 5 – HOLIDAY COOKBOOK
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DEB’S FAMOUS STUFFING submitted by Deb – The King Edward Restaurant & Pub Ingredients: and mealtimes are her favourite time of all. Although she keeps us on our toes, we are happy to have her as part of our family! Fur Parent: Paisley, Shawn and Karen Krug combs and tick removal twisters, a thermometer, sterile saline, syringes and antiseptic soap or wipes. First aid resources can be printed in a booklet or kept on your personal device library to access easily. Pet First Aid courses are available through several organizations to help you deal with emergencies while en route to an urgent care centre. Helpful resources to learn first aid and provide training can be found at the following links: ● https://veterinarypartner.vin.com ● https://sja.ca/en/training/home-family/pet-first-aid ● https://www.kurgo.com/first-aid-guide-download 1 loaf of whole wheat bread 1 large white onion (diced) 1 tube Maple Leaf sausage meat 1 lb butter 1 tsp ground sage 1 tsp ground oregano 1 tsp thyme Pinch of salt and pepper to taste 1/2 cup apple juice 1/2 cup white wine 1 diced apple of your choice 1 cup Cranraisins Instructions: Preheat oven to 350°F. Tear up the loaf of bread and place it in a bowl. Sautee the sausage meat and onions in a half pound of butter. When cooked add the dried herbs/spices. Once it is heated thoroughly, add the apple juice, white wine, apples and Cranraisins to the pan. When the butter is melted, pour the mixture on the torn pieces of bread and mix well. Wrap it in tin foil and bake at 350°F for approximately 30 minutes until the internal temp is 73°F. Using a probe thermometer is highly recommended as every oven is different. Enjoy! Ilderton Pet Hospital 125 King St Ilderton, ON NOM 2A0 (519) 666-2288 IldertonPetHospital.com Stay prepared and while we hope these resources are not needed, it is always best to be ready for any situation for our furry family members. get along with her fur siblings, two cats named Buttercup and Tyson, and a rabbit named Elfie, although she is working towards being friends. She loves to run around and play with her toys,
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‘HERD EM IN’ SHEPHERD’S PIE submitted by Bernadette Mercer – Vintage Green, Ilderton . Ingredients: 1 box Betty Crocker Scalloped Potatoes (prepare as directed on the box) 1 lb ground beef 2 small carrots (finely diced and parboiled) 1/2 cup peas and corn or mixed veggies (can use frozen) 1 small onion, finely chopped 1/2 stalk celery, finely chopped 1/2 tsp fresh minced garlic 1/4 cup vegetable water (or a little less) 1/8 cup ketchup 1/8 cup BBQ sauce 1 tbsp Worcestershire sauce Spices: salt, pepper, onion powder, garlic powder (and any other spices you so desire) Instructions: Fry the chopped onion, celery and garlic with a little water and butter (save the juice to add to the browned ground beef). Brown the ground beef and strain the grease from it. Then add the fried onion, celery, and garlic. Add the remaining of the spices. Microwave the carrots, peas and corn and add them to the ground beef and veggie mixture and stir well. Stir in the vegetable water and add about one tablespoon of Worcestershire sauce, the ketchup and BBQ sauce and stir well. (This should have the consistency of a thick spaghetti sauce). Pour all these contents (other than the scalloped potatoes) into a lightly greased (two quart or two litre) casserole dish which has a very light dusting of breadcrumbs. Then top with the scalloped potatoes. (I usually cover the casserole with tin foil and a few holes poked in it.) Bake at 350°F for about 30 to 45 minutes. Serves four.
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Ilderton and Area Villager December 2024 • Page 5 Visit Our Showroom at 258 Exeter Rd., London 519-652-8811 • customrockcreations.ca ENGRAVING HISTORY, ONE ROCK AT A TIME House Numbers • Garden Rocks • Laser Etching• Water Fountains Business Entrances • Cemetery, Pet and Tree Memorials
TIP! The recipe freezes very well.
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13236 Ilderton Road, P.O. Box 168 Ilderton (519) 666-2032 • www.floraltemptations.com Merry Christmas and Happy New Year to all! Flowers, plants and gifts for all of your holiday needs.
ILDERTON VILLAGER – 6 – HOLIDAY COOKBOOK
RITZ CRACKER CRISPY CHICKEN submitted by Tami Martin
AMBROSIA APPLE SALAD submitted by Crunican Orchard
Ingredients: 4 boneless, skinless chicken breasts 1 ½ cups Ritz crackers (crushed) ½ cup grated parmesan cheese ½ cup unsalted butter (melted) 2 tsp Montreal Chicken Spice 1 tsp garlic powder 1 tsp paprika ½ tsp salt & pepper to taste Instructions:
Ingredients: 2 Ambrosia apples (sliced) ¼ cup walnuts (toasted) ¼ cup dried cranberries
¼ cup feta cheese (crumbled) Fresh spinach or mixed greens Honey mustard vinaigrette dressing Instructions: Toss the greens, sliced apples, walnuts, cranberries and feta cheese in a large bowl. Drizzle with honey mustard vinaigrette and gently mix. Serve fresh and enjoy the perfect combination of sweet, crunchy, and savoury flavours!
In a large bowl, combine the crushed Ritz crackers, parmesan cheese, Montreal Chicken Spice, garlic powder, paprika, salt, and pepper. Then dip each chicken breast into the melted butter, ensuring it’s fully coated. Press the buttered chicken breasts into the Ritz cracker mixture, coating evenly on all sides. Place the coated chicken breasts in a 9 x 13 greased baking dish. Drizzle any remaining butter over the chicken. Bake at 350°F for 30 to 35 minutes, or until the chicken is golden and crispy and the internal temperature reaches 165°F.
ILDERTON VILLAGER – 7 – HOLIDAY COOKBOOK
HOT CROSS BUNS submitted by Vivian Crump – The Crump Family Farm Ingredients:
350 g stone-milled sifted Hard Red Wheat Flour 100 g stone-milled sifted Soft White Wheat Flour 50 g granular sugar 1 tsp Salt 2 tsp mixed spice (¼ tsp clove, cinnamon, ginger, cloves) ¼ tsp nutmeg 7 g yeast 50 g butter 150 g raisins (soaked overnight) 200 ml warm milk 2 eggs (beaten)
Tips! Find a lot of these ingredients for sale at The Crump Family Farm.
Ingredients for the Cross: 75 g stone-milled barley flour 5-6 tbsp water Sticky Glaze: 4 tbsp milk 2 tbsp sugar Instructions:
Soak the raisins the night before in boiling water. The next day put both flours, sugar, mixed spices, nutmeg, and yeast into a large bowl and mix well. Add butter and rub into the mix until it resembles fine breadcrumbs. Drain the raisins, discard the water and stir into the flour mix. Make a well in the centre and pour in the warm milk and eggs, gradually draw the flour into the liquid to make a very soft dough. If you need more warm milk to get it to a soft dough, add a small amount at a time to reach a soft dough. Turn dough out onto a lightly floured work surface and knead thoroughly for ten minutes. If the dough is very sticky, knead in a little extra soft white flour until it is no longer sticky. Return the dough to the bowl and cover it with a damp cloth and leave in a warm place until double about an hour. Knock back the risen dough on a lightly floured work surface and divide it into 12 pieces and shape it into balls. Place balls of dough on a greased cookie sheet. Cover and let rise until double 45 minutes to one hour. Preheat oven to 400°F. Make the cross mixture. Mix flour and water together until it makes a smooth thick paste that can be piped. When the buns have risen, uncover them and make the cross on each one by piping on the cross. Place the baking tray of buns in the oven for about 15 to 20 minutes until golden brown. Meanwhile, as the buns are cooking make the sticky glaze by heating the milk and sugar until the sugar has dissolved. Boil for one minute and then brush over the buns as soon as you take them out of the oven. Transfer to a cooling wire rack. To serve: cut in half and toast, then smother in butter, and maybe some homemade jam. Makes twelve buns.
Whilst this ancient bun is associated with Christianity both the pagans and the ancient Greeks also made fruited buns marked into quarters. Legend has it in 1361 Father Rocliffe of St Albans Abbey baked fruited buns marked with the cross and distributed them to the poor.
Whatever you believe I hope you enjoy your hot cross buns.
Visit the Crump Family Farm from farm-to-table beef, pork, lamb, chicken, and sunflower oil for your Christmas dinners.
December Hours Thursday to Sunday 10-5 5372 Egremont Dr, Ilderton Call (519) 200-3431 thecrumpfamilyfarm.ca
Gift Baskets & Gift Certificates Available!
ILDERTON VILLAGER – 8 – HOLIDAY COOKBOOK
MEXCIAN CAVIAR submitted by Wilma Bechler, Coldstream
PECAN PINEAPPLE CHEESE BALL submitted by Bernadette Mercer – Vintage Green, Ilderton Ingredients: 2 pkgs of Philadelphia Cream Cheese ((8oz each or one large package) 1 tbsp seasoned salt 1 can crushed pineapple (8 oz VERY well drained) 2 tbsp onion (VERY finely chopped) 1 to 1½ cups of chopped pecans (for outside of cheese
Ingredients: ½ cup oil ½ cup sugar ¼ cup apple cider vinegar 1 tsp waters Salt and pepper to taste
1 cup green onion 1 cup red pepper 1 cup celery ¼ cup red onion 1 can black beans 1 can corn niblets 1 can lentils Instructions:
ball – optional) Instructions:
Mix the first four ingredients very well and refrigerate for at least 1 hour. Remove from fridge and form into a ball, then roll in chopped pecans (optional).
TIP! It’s a very nice appetizer served with a variety of crackers.
Boil the oil, sugar, apple cider vinegar, water, salt and pepper until the sugar is dissolved, approximately 10 to 15 minutes. Chop up the green onion, red pepper, celery and red onion and place them in a bowl, then add the cooled- down sugar, apple cider vinegar and water mixture. Rinse the cans of beans, corn and lentils then mix them
Tip! Butter Conversions submitted by Bernadette Mercer – Vintage Green, Ilderton.
1/2 stick butter = 1/4 cup or 4 tbsp or 2 ounces 1 stick butter = 1/2 cup or 8 tbsp or 4 ounces 2 sticks butter = 1 cup or 16 tbsp or 8 ounces 4 sticks butter = 2 cups or 32 tbsp or 16 ounces
into the bowl of other ingredients. Chill and serve with scoop Tostitos.
www.visitmiddlesex.ca
ILDERTON VILLAGER – 9 – HOLIDAY COOKBOOK
BRAN MUFFINS submitted by Arva Flour Mill Ingredients: 1½ cups brown sugar 3 cups Arva Bran
PIEROGI BREAKFAST CASSEROLE submitted by Rich – The King Edward Restaurant and Pub Ingredients: Frozen pierogis (3 or 4 per person depending on size) ½ an onion (chopped) 300 g bacon 8 breakfast sausages
2 cups Arva Daisy Hard Unbleached flour 1 cup Arva Daisy Hard Whole Wheat flour 1 tbsp baking soda ½ tsp salt 2 large eggs ½ cup salad oil (any light vegetable or olive oil) 2½ cups buttermilk Instructions:
1 can of beans (approx. 400 ml) 125 g button/Paris mushrooms 1/2 tsp granulated onion (optional)
1/2 tsp black pepper or to taste (optional) 1/2 tsp Worcestershire sauce (optional) 1 shake of hot sauce (optional) 100 g cheese (or more – cheddar – grated) Butter or oil Cooking spray or more butter Eggs and toast (optional, see instructions) Instructions:
Grease or spray a 24-muffin cup pan with nonstick coating, or line it with paper liners. In a large bowl, combine dry ingredients. Make a well in the centre.
This is a free-form recipe – add or delete items as you wish, and use your favourite breakfast ingredients. You could also add chopped tomatoes to the cheese topping. Just use this recipe as a framework. Boil the pierogis as per the instructions on the carton, and drain. Apply butter, oil or spray to a casserole dish (approx. 20 cm by 20 cm) and arrange the pierogis in the bottom so they fit into four quadrants with a small gap (approx. 2 cm), this will allow you to cut the casserole into four quadrants without cutting into the pierogis. Fry onions in butter or oil on low to medium heat until slightly softened. Trim and cut the bacon into bite-sized pieces and add to the onions. Add the sausages whole and fry until they are cooked through. Carefully remove the sausages and cut them into bite-size pieces then put back in the pan. Add mushrooms and fry for two to three minutes. Next, add the beans and seasonings, stirring everything together gently. Bring to a slow simmer for three minutes. Pour the bacon, sausage and bean mixture evenly over the Pierogis starting in the centre of the dish. Top it with grated cheese. If you are making this ahead of time, cover it with plastic wrap, allow it to cool, then refrigerate. Letting the dish sit overnight really brings the flavours together and is recommended if you have time to plan and prepare ahead. From pan to oven, bake at 375°F for around 20 minutes until the cheese melts and begins to brown. If you refrigerate it overnight, microwave for three or four minutes and bake for around 20 minutes. Or straight from the fridge, bake for around 35 minutes. Remove from oven and set aside for five minutes. Whilst it’s cooling, cook some eggs and make some toast. Fried or
In a separate bowl, combine liquid ingredients. Beat to blend. Add to dry ingredients, mixing only until dry ingredients are moistened (batter will be lumpy). Spoon into prepared pans. Bake at 350°F for 20 minutes.
poached eggs are the perfect topping for this dish. Cut the casserole into four quadrants and serve with the eggs and toast if you opted to make them, or just serve with your favourite brekky sauce. Enjoy!
519.660.0199 • 2042 ELGIN STREET ARVA arvaflourmills.com 519.660.0199 • 2042 ELGIN STREET ARVA arvaflourmills.com
ILDERTON VILLAGER – 10 – HOLIDAY COOKBOOK
CRANBERRY CHIP COOKIES submitted by Kathy Nixey – Floral Temptations
CHEWY OATMEAL COOKIES submitted by Vivian Crump – The Crump Family Farm Ingredients: 1 cup softened unsalted butter 2 cups raw sugar 2 eggs 1 tsp vanilla 2 ½ cups fresh stone-milled soft white flour ½ tsp baking powder 1 tsp baking soda ½ tsp salt 2 ½ cup large oats ½ cup unsweetened shredded coconut ½ cup chopped pecans or walnuts
Ingredients: 1 cup butter (softened)
1 cup sugar 2 large eggs 1 tsp vanilla extract 2 ¼ cups all-purpose flour ½ tsp baking powder ¼ tsp salt 1 ½ cups semi-sweet chocolate chips 1 ½ cups dried cranberries ¼ cup chopped pecans ½ cup toffee bits
Instructions: In a large bowl, cream the butter and sugar, then add eggs and vanilla and mix well. In another bowl, combine the flour, baking powder and salt, and gradually add to the creamed mixture, and mix together well. Stir in chocolate chips, cranberries, pecans and toffee bits. (The dough will be stiff). Drop round tablespoonfuls about two inches apart onto ungreased baking sheets and flatten slightly. Bake at 350°F for 10 to 14 minutes or until the edges are lightly browned. Cool for two minutes before removing them to a wire rack.
Instructions: Preheat oven 350°F.
In a large mixing bowl, cream together butter and raw sugars. Add eggs and vanilla and beat well. Set aside. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture one cup at a time, mixing well after each addition. Add oats, coconut and nuts, and mix until combined. Drop by heaping tablespoonfuls or a cookie scoop onto baking sheets, spacing about two inches apart. Bake one sheet at a time in a preheated oven for 10 to 12 minutes, until the edges of the cookies are lightly browned. Let cool on a baking sheet for one to two minutes, then transfer to a cooling rack. Makes three dozen.
Tips! Find a lot of these ingredients for sale at The Crump Family Farm.
ILDERTON VILLAGER – 11 – HOLIDAY COOKBOOK
AMBER APPLE DESSERT submitted by Bernadette Mercer – Vintage Green, Ilderton Breakfast, Women’s Breakfast, Halloween in the Village and the Community Breakfast Program. The organization is keeping tabs on the Victoria bridge reconstruction on Ridout, currently out to tender, and noted that the redevelopment of Wharncliffe and Horton will have substantial impacts on the community in near future. Expansion of the Heritage Conservation District is also something that will be studied. Keep watch on the OSCO Facebook page for updates on the Chili Cook-Off planned (pandemic permitting) for February, Gathering on the Green in June, Jazz & Blues in August and Halloween in October. “Be sure to get your Christmas Tree December 4th. Enjoy Christmas in the Village and the Christmas Market back this year!” said Margaret.
PEANUT BUTTER CHEWS submitted by Nancy Manning Ingredients:
Filling Ingredients: 5 cups sliced apples 1/4 cup sugar 2 tbsp flour 1/4 to 1/2 tsp cinnamon 1/4 tsp salt (use less) 1 tsp vanilla 1/4 cup water Topping Ingredients: 1/2 cup flour 1/4 cup oatmeal
1/2 cup corn syrup 1 cup brown sugar 1/2 cup butter 2 cups corn flakes 2 cups Cheerios
1 cup unsalted peanuts pinch of salt and vanilla
Instructions: Dissolve the first three ingredients and boil for one minute. Add the peanut butter and remaining ingredients. Spread in a 9 x 9 pan. Chill and cut into squares and serve.
OSCOR Award to Gemmell Neilson OSCO recognized volun- teer Gemmell Neilson for her coordination of volunteers for the Christmas Trees sales for a number of years. Gemmell also welcomes Vendors to the Gathering on the Green each year. She is also a volunteer for Museum London. A lover of rescue dogs and you will frequently see her walking dogs for neighbours. Thank you, Gemmell!
1/2 cup brown sugar 1/2 tsp baking powder 1/4 tsp salt (use less) 1 egg 2 tbsp melted butter (or margarine)
PUMPKIN BREAD submitted by Gale Costello – Bundles Creative Studios
Ingredients: 4 eggs
3 cups sugar 1 cup salad oil 2/3 cup water 2 cups pumpkin (canned or fresh) 1 ¼ tsp salt 1 tsp cinnamon 3 tsp baking soda 3 ½ cups flour (sifted)
Instructions: Filling: Toss apples with sugar, flour, cinnamon, and salt. Combine vanilla and water and add it to the apples. Toss again. Turn into an UNGREASED 8 x 8 x 2 baking pan. Topping: Mix dry ingredients. Beat egg lightly and combine with cooled melted butter/margarine. Add this to the dry ingredients and mix with a fork until just dampened. Spoon mixture onto apple mixture in nine portions and bake at 375°F for 35 to 40 min.
Instructions: Beat eggs and add sugar; beat until well blended. Add salad oil, water and pumpkin. Beat only until blended. Add sifted dry ingredients. Again, beat only until blended (overbeating toughens the bread). Butter the baking pans and flour lightly. Use either two loaf pans or one larger tube pan. Bake at 350°F for 20 minutes until risen, then at 325°F for 50 minutes.
“All they want for Christmas is You”
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Offering private workshops in-house, at any location for Birthdays, Fundraisers and Special Events, or come to one of the scheduled classes at 138 Main Street, Ailsa Craig. Follow us on Facebook or contact us today at 519-914-2456.
To advertise here, please contact Cathy@villagerpublications.com London Animal Care Centre • 121 Pine Valley Blvd, London www.accpets.ca • Facebook.com/LondonAnimalCare
03 PM
ILDERTON VILLAGER – 12 – HOLIDAY COOKBOOK
6/7/18 12:03 PM
POACHED ONTARIO APPLES WITH CRANBERRY CIDER SAUCE Found on Ontario Apple Growers Recipe Card at Crunican Orchards Ingredients: 4 cups apple cider 2/3 cup brown sugar 1/3 cup dried cranberries 4 whole cloves– 1 six-inch (15 cm) cinnamon stick, broken into a few pieces 4 to 6 Ontario Apples (such as Cortland, Crispin, Golden Delicious, Idared, Jonagold, Northern Spy, Spartan, and Russet) 1 lemon shredded zest
SNOW-COVERED ALMOND CRESCENTS submitted by Joanne Taylor, Ilderton
Ingredients: 3/4 cup butter, softened 1 pkg cream cheese
1 cup sugar 2 tsp vanilla ½ tsp almond extract 2 ¼ cups flour ½ tsp baking soda 1 cup finely chopped almonds ¾ cup icing sugar Instructions:
Beat cream cheese, butter sugar, vanilla and almond extract in a large bowl with an electric mixer until well blended. Then add the flour and baking soda, mix well and then add the almonds. Refrigerate for 30 minutes. Shape dough into one-inch balls and form into a crescent shape. Place on a greased cookie sheet two inches apart. Bake at 350°F for 12 to 15 minutes or until lightly browned. Remove from oven and sprinkle with icing sugar. Makes about five dozen. TIP! Allow them to completely cool before placing them in a storage container.
The stockings were hung by the Handcrafted Amish Furniture with care
Instructions: In a large saucepan, combine apple cider, brown sugar, cranberries, cloves, and cinnamon sticks. Cover and bring cider to a boil over high heat, stirring occasionally. Peel, halve and core apples. Place apples and lemon zest in cider; reduce heat and simmer for about five minutes or until apples are tender. Remove the apples with a slotted spoon, cover and chill. Bring cider back to a boil over high heat. Boil for five minutes or until reduced to an almost syrupy consistency; chill. To serve, place two apple halves on a plate and surround it with cranberry/cider sauce. Makes four to six servings. Tip! Apple halves poached in spiced apple cider with a touch of lemon and cranberry make a delicious and attractive low-fat dessert. Visit Crunican Orchards for more recipes.
Tms OAK HOUSE FINE HANDCRAFTED FURNITURE Tms OAK HOUSE FINE HANDCRAFTED FURNITURE
23225 Richmond St. N., Downtown Birr 519.666.2662 thisoakhouse.ca 23225 Richmond St. N., Downtown Birr 519.666.2662 thisoakhouse.ca
23225 Richmond St. N., Downtown Birr 519.666.2662 • thisoakhouse.ca
Living Room Dining Room Bedroom Children’s Office Home Accents
ILDERTON VILLAGER – 13 – HOLIDAY COOKBOOK
PUMPKIN ROLL submitted by Francine Geldart, Ilderton Cake Ingredients: 3 eggs 1 cup sugar
REECE’S PIECES submitted by Nancy Manning, Ilderton Ingredients:
1-1/3 cup graham crumbs 1-3/4 cups peanut butter 1-3/4 cup icing sugar 1/2 cup melted butter 1 cup chocolate chips
2/3 cup canned pumpkin ¾ cup all-purpose flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ginger ½ tsp nutmeg ½ tsp salt Filling Ingredients:
Instructions: Mix the graham crumbs, one cup of peanut butter, icing sugar and melted butter well and spread in a 9 x 13 baking pan. Melt the chocolate chips and the rest of the peanut butter together and spread over the base. Chill and cut it into pieces and serve. CHOCOLATE MACAROONS submitted by Tami Martin Ingredients: 2 cup white sugar ½ cup butter ½ cup milk 6 tbsp cocoa 1 tsp vanilla 3 cups rolled oats 1 cup coconut (shredded/sweetened) Walnuts (optional) Instructions: Combine sugar, butter, milk and cocoa in a large pot and let come to a full boil for one to two minutes, stirring constantly. Remove from heat and stir in vanilla, then mix in coconut thoroughly, add rolled oats and stir together. Drop using a teaspoon onto a waxed cookie sheet or parchment paper quickly to avoid hardening. Let cool. Tips! If the mixture hardens before you have finished dropping onto the cookie sheet, add a little milk to soften. Freezes well for short periods of time. This is a family favourite that my late father, Glen McMahon, made for all of us at Christmas, for birthdays, and when he needed a favour. He knew we could be bribed with a batch of these!
1 pkg soft cream cheese (8oz) 4 tbsp of butter (or margarine) 1 cup powdered sugar 1 tsp vanilla extract Instructions:
Cake: In a large bowl, combine eggs and sugar, beating well. Add pumpkin and mix until blended. In a separate bowl, combine flour, baking powder, spices, and salt, then add this to the other bowl of egg mixture, mixing well. Spread batter into a greased and waxed paper- lined jelly-roll pan. Bake at 325°F on the top rack for 20 minutes, then let it cool for 15 minutes. Filling: Beat together the cream cheese and butter (or margarine). Stir in the powdered sugar and vanilla extract, blending until smooth. Evenly spread filling over the cake then roll up the cake and cover with plastic wrap. Place the cake seam-side down and chill for at least two hours. When serving, cut the cake into even slices. One roll makes eight to ten servings. Bon Appetit!
TIP! Mint leaves or orange slices make a nice garnish.
Sweet Pea yoga & wellness
5615 McGillivray Drive, Lucan Ontario
@sweetpeayw #sweetpeayw
519-607-1519 www.sweetpeayw.ca
ILDERTON VILLAGER – 14 – HOLIDAY COOKBOOK
PEPPERMINT PATTIES submitted by Tami Martin Ingredients: 1/4 cup butter (softened) 1/3 cup light corn syrup (clear) 1 or 2 tsp peppermint extract (to taste) 3 cups powdered icing sugar (sifted)
2 cups semi-sweet chocolate (2 x 225-gram boxes of Bakers chocolate, or you can use dark chocolate chips) Instructions: In a larger mixing bowl, beat the butter, corn syrup, and peppermint extract with an electric mixer, slowly add the icing sugar and mix until it forms a stiff dough. Form teaspoon (one-inch) sized round balls and place them on a baking sheet with wax paper, flatten them with your finger, then place them in the freezer for two hours. Using a double boiler, melt two cups of semi-sweet chocolate. Remove from heat and dip each frozen patty in the melted chocolate, then place them gently on a new baking sheet lined with wax paper. Freeze until you’re ready to enjoy. It is one of my holiday traditions to make several sweet treats for family, friends and my wonderful clients. These incredible Peppermint Patties are my favourite. Enjoy!
The All New 2025 Acura
PRECISION CRAFTED PERFORMANCE
759 WONDERLAND RD N., LONDON, ON 519-657-1557 acurawest.ca
ILDERTON VILLAGER – 15 – HOLIDAY COOKBOOK
760 Hyde Park Road, London www.gordonsgold.ca 519-473-3988
760 Hyde Park Road, London | www.gordonsgold.ca | 519-473-3988
ILDERTON VILLAGER – 16 – HOLIDAY COOKBOOK CELEBRATING THE SPECIAL OCCASIONS IN YOUR LIFE
CamillaDER.indd 1
6/7/18 12:03 PM
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