Komoka-Kilworth-Delaware Villager Holiday Cookbook
KKD VILLAGER HOLIDAY COOBOOK – 2 – DECEMBER 2024
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 M-F 9-6 • Sat 9-5 Sunday 12-5 Just 10 minutes from Masonville
3 - Intro from me and a short TOC listing 3 (maybe 4) categories of pages, but not in detail... for example Appetizers pages 4 - 7... Apps, Mains, and Desserts (maybe Pet recipes) with Crunican 1/2 (promised this page) Komoka-Kilworth-Delaware Villager Holiday Cookbook
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
C
runiCan O rChards C runiCan 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
2024
Apps Artichoke Dip Teropitas Salmon Pate/Cheese Ball Soup Hashbrown Potato Soup Salads Faye’s Ambrosia Salad Quinoa Salad Mains Cabbage Roll Casserole Chili (at Camp-Kee-Mo-Kee) Hashbrown Potato Casserole Macaroni and Cheese Casserole Mediterranean Grilled Octopus Desserts Banana Bread Caramel Squares Chocolate Macaroons Date Balls Easy Peanut Butter Cookies Grandma’s Apple Crisp Lemon Jello Rainbow Cake Peanut Butter Cups Peanut Butter Marshmallow Bars Peppermint Patties Whipped Shortbread Cookies Yogurt Pie
Page 8 Page 10 Page 10
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 Page 8 Page 9 Page 9
Page 4 Page 4 Page 7 Page 5 Page 6 Page 11 Page 11 Page 14 Page 12 Page 11 Page 10 Page 10 Page 13 Page 12 Page 14 Page 12 Page 13
Tami Martin Managing Editor / Sales Tami@villagerpublications.com 519-851-0961 Publisher: Barb Botten Barb@villagerpublications.com Graphic Artist – Jon Botten
23778 RICHMOND ST NORTH (519) 666-0286 crunicanorChardS.COM – OPEN ALL YEAR – Christmas Baskets Available!
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.
ILDERTON VILLAGER – 3 – HOLIDAY COOKBOOK KKD VILLAGER HOLIDAY COOBOOK – 3 – DECEMBER 2024
Ingredients: 1 lb lean ground beef ¾ cup uncooked long-grain rice 1 large onion (chopped) 2 cloves of minced garlic (garlic powder can also be used) ½ tsp salt ¼ tsp pepper 1 can tomato sauce (28 oz) ¼ cup vinegar 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. 2 tbsp brown sugar 1 tbsp dry mustard energy. They love wrestling with each other, trying to escape to the outdoors, bothering their rabbit sister and of course lounging. Buttercup has come a long way since she was first rescued and is a very sweet girl who loves batting things around, and off every surface she can. Tyson is your typical orange cat who is crazy, a bit feisty and when he feels like it enjoys a good cuddle on the couch. “Our mom loves us so much and loves showing us off to everyone who wants to see or listen!” Proud Fur Parents: Paisley, Shawn and Karen Krug 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 Dash or two of Worchester sauce 8 cups cabbage (coarsely chopped) Parmesan cheese for the top Instructions: Combine ground beef, onion, salt and pepper, garlic, and Worchester sauce in a pan on the stovetop. Cook just until the beef is browned. Remove from heat and drain any excess grease. Add uncooked rice to the meat mixture. In a small bowl, stir together tomato sauce, vinegar, brown sugar, and mustard. Layer 1/3 of the cabbage in the bottom of a ¾” deep casserole. Arrange half of the beef mixture on top. Cover with another 1/3 of cabbage. Top with the remaining beef mixture and cabbage. Pour the tomato sauce mixture over the casserole, but do not stir. Top with cheese and cover. Let it stand at room temperature for about 20 minutes, then bake it at 325 for two hours. Makes four to six servings. First, it is important to keep a relationship with a veterinary clinic, so you have someone to call when you need help. Your veterinary team will generally see you during their office hours for urgent care and will have resources to provide after-hours care options such as urgent care centers, and telemedicine. Keep these important numbers close to your phone with other emergency numbers. Emergency and first aid kits can be very helpful and can be acquired from your veterinarian, as well as online from trusted organizations such as St. John’s Ambulance, Canadian Safety Supplies, ASPCA and even Amazon. A first aid kit should include supplies such as gloves, basic wound dressing and bandaging materials, gauze, scissors, tweezers and tonguedepressors, flea Pet First Aid: How To’s and Resources by Dr. Kim Anderka BSc DVM, Ilderton Pet Hospital Many situations can occur where your beloved pet is ill, injured or in need of urgent care. A basic knowledge of first aid and knowing when and where to call for help can be essential during these times. Examples of emergencies include situations like bite and fight wounds, bleeding, trauma, a fracture or broken leg, severe vomiting and diarrhea, heat stroke, collapse, shock, seizures, trouble breathing or trouble urinating. of rescue dogs and you will frequently see her walking dogs for neighbours. Thank you, Gemmell! CABBAGE ROLL CASSEROLE submitted by Sandy Lockhart, Oriole Park 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. Bengal/Tabby mix rescue from a lab, and Tyson is a handsome one-year and eleven-month-old Orange Tabby who was a stray. They both are full of love and Meet Buttercup and Tyson. Buttercup is a beautiful four- year and eight-month-old
Your Local Furry Friends! We all love our pets, big or small, and this new Pets of the Month page will allow you to make them a star for a month! To have your pet featured in the magazine, please send a photo and a brief description of your furry family friend to tami@villagerpublications.com
as he er he ed . es a s, he ic an uk nd or g: on al ort ca es y. wo ss
CHILI (AT CAMP KEE-MO-KEE) submitted by Jill Hodgins, Executive Director
Meet Sadie, a rescue who is just over four months old. She is full of energy and can be an absolute menace, although when she finally relaxes, she enjoys cuddling on the couch with her people. She has not yet learned how to 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,
Ingredients: 1 cup onions (chopped) 1 ¼ cups ground beef (browned) 1 tbsp minced garlic ¾ cup green peppers (chopped) 3 ½ cups diced tomatoes (29 oz) 3 ¾ cups kidney/pinto beans (30 oz) 1 cup tomato sauce (8 oz) 1 tsp cumin ½ tsp pepper 1 tsp salt 1 tbsp chili powder 1 tsp basil ½ tsp oregano
Instructions: Combine all ingredients, and cook on low for eight to ten hours, then on high for five to six hours. 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 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. 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
s, U
Ilderton Pet Hospital 125 King St Ilderton, ON NOM 2A0 (519) 666-2288 IldertonPetHospital.com
“All they want for Christmas is You”
ndon ondon ondon ndon
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
To advertise here, please contact Tami@villagerpublications.com To advertise here, please contact Cathy@villagerpublications.com London Animal Care Centre • 121 Pine Valley Blvd, London www.accpets.ca • Facebook.com/LondonAnimalCare
E
E
8 12:03 PM
KKD VILLAGER HOLIDAY COOBOOK – 4 – DECEMBER 2024
6/7/18 12:03 PM
HAMBURGER CASSEROLE submitted by Bernadette Mercer – Vintage Green, Ilderton Ingredients: 1 lb ground beef Ingredients: 3 cups elbow macaroni 4 tbsp butter 4 tbsp flour 1/4 tsp dry mustard 2 cups milk 2 cups shredded cheddar cheese salt & pepper to taste 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 Topping Ingredients: ½ cup fine breadcrumbs (Italian flavoured works well too) 2 tbsp butter 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 for 30 to 45 minutes or until the tater tots In a separate pot melt the butter, add flour, dry mustard, salt and pepper to taste, and stir until bubbling. Gradually add in the milk and shredded cheddar cheese. Mix with cooked macaroni and put in casserole dish. are cooked. Serves 4 – 6. MACARONI AND CHEESE CASSEROLE 2 tbsp grated cheese Few grains of paprika Instructions: Boil macaroni for approximately 8 to 10 minutes or cook as directed on the package and set aside. submitted by Sue Cates
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 for 30 to 40 minutes. Serve hot. For the topping, mix the breadcrumbs, soften butter, grated cheese and a sprinkle of paprika and put on top of casserole. Bake 375 for 25 to 30 minutes. This makes one very large casserole. TIP! These tarts freeze well. Wrap in foil to reheat.
Tip! When making this you can also add any leftover meat you may have such as leftover turkey or ham. It also freezes well.
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 KKD VILLAGER HOLIDAY COOBOOK – 5 – DECEMBER 2024
MEDITERRANEAN GRILLED OCTOPUS submitted by Elisabete Raposo-Moriarty Outsiders Hair Boutique
Ingredients: 1 large Octopus 1/4 cup Olive Oil 4 cloves garlic 1 bundle of parsley (chopped) 1 bundle of green onions (chopped) 2 lemons 1 large cooking onion (chopped) 1 tbsp of ground smoked paprika 1 tbsp of ground turmeric 1 can of dark beer Salt and pepper
Ingredients for Potatoes: 2 lbs small potatoes 6 tablespoons olive oil 2 fresh rosemary springs 5 1/2 shallots 2 garlic cloves sliced salt and pepper Ingredients for Garnish: 1/2 flat leaf parsley 4 green onions 3 roasted red peppers 1 lemon 6 tablespoons olive oil
For the garnish, you will want to make this before grilling the octopus. Heat a deep pan with olive oil, chopped garlic, parsley, green onions, roasted peppers and salt and pepper to taste. Squeeze the lemon over top and set aside. Preheat your grill with a skillet well-seasoned with olive oil and salt. Cut the octopus in half, squeeze the lemon and grill for 10 to 15 minutes on each side. Again, it is important to not overcook it, you should be able to pierce it with a fork. Add to the warming dish with potatoes and add the garnish over the octopus and add more squeezed lemon. Enjoy.
Instructions : If the octopus hasn’t been cleaned and tenderized, start by rinsing it under cold water remove and discard the head and remove the beak. In a large pot of boiling water (season the water well with salt it tenderizes the octopus), add the cooking onion, some parsley (reserve the rest for later), green onion, beer, salt and pepper, ground turmeric, smoked paprika, garlic cloves and 1/4 cup of olive oil, bring to a boil and dunk the octopus four times then let it slowly boil for 30 to 40 minutes. Remove the octopus after 40 minutes. You mustn’t overcook it, as it can become tough and chewy. Allow the octopus to cool. While the octopus is cooking and tenderizing, make the potatoes. Preheat the oven to 400 degrees. Peel and cut the potatoes into eight thick wedges. Bring them to a boil with salted water. Reduce the heat and simmer for 5 minutes. Heat the oil in a large roasting pan, drain the potatoes and place them in it, then strip the leaves off the rosemary springs, finely chop them and sprinkle over the potatoes. Roast the potatoes for 35 minutes, turning twice during cooking. Add the shallots and garlic and roast for an additional 20 minutes, or until golden brown. Season to taste and place in a warm serving dish.
KKD VILLAGER HOLIDAY COOBOOK – 6 – DECEMBER 2024
Ingredients: 2 lbs (1 big bag) frozen Hash Brown Potatoes (thaw 30 minutes) 1 cup diced onions 1 can cream of chicken soup 2 cups sour cream 8 oz grated sharp cheddar cheese (can use Kraft Tex Mex) HASH BROWN POTATOE CASSEROLE submitted by Sue Cates
Topping Ingredients: 1 bag of plain potato chips ½ cup butter (melted)
Instructions : Mix all the above ingredients together and put in greased 13 X 9 pan. Top with crushed potato chips and drizzle with melted butter. Bake at 400 for 40 minutes.
Cooking Tips:
When sauteing onions, add a pinch of baking soda. It speeds browning and cuts cooking time practically in half. Saute vegetables in broth instead of butter or oil. It’s healthier, and you’ll have crispy, seasoned vegetables.
www.visitmiddlesex.ca
KKD VILLAGER HOLIDAY COOBOOK – 7 – DECEMBER 2024
HASH BROWN POTATO SOUP submitted by Sandy Lockhart, Oriole Park
Ingredients: 1 can artichoke hearts (14 oz packed in water) 1 cup mayonnaise ARTICHOKE DIP submitted by Sandy Lockhart, Oriole Park
Ingredients: 1 lb bacon 2 frozen bags of hash browns (2 lb bags - do not thaw) 1 tsp seasoned salt (optional) 1 tsp onion powder 1 tsp garlic powder 1 teaspoon black pepper 6 cups chicken broth (48 oz container) 2 cans cream of chicken soup (10 oz) (I have used one cream of chicken and one cream of mushroom) 2 cups shredded cheddar cheese (divided for use) 1 block cream cheese (8 oz) (softened to room temperature and cut into cubes) 1 cup heavy cream salt to taste sliced onions or chives for the topping is also nice
½ cup grated parmesan ½ cup shredded cheddar pinch of paprika 2 tbsp toasted breadcrumbs adding spinach is optional
Instructions: Preheat oven to 350.
Chop artichoke Hearts to the desired size and add them to the above ingredients. Bake at 350 for 30 minutes until brown or slightly puffed. Use your favorite dippables.
Instructions: A six-quart (or larger) slow cooker is needed. Cook and cut/crumble the bacon into pieces.
Pour two bags of frozen hash browns into the bottom of the slow cooker. Season with seasoning salt (optional), onion powder (I have added a few minced dried onions as well), garlic powder and black pepper. Pour in chicken broth, two cans of soups, 3/4 of the cooked crumble bacon (reserve the rest for topping when you serve it). Stir everything until well combined, then cover and cook on low for five to six hours or high for two to three hours. Stir occasionally. After cooking use a fork to check potatoes they should be fork tender. Add one cup of shredded cheese (reserve the rest for topping) and an 8 oz block of cream cheese (softened to room temperature and cut into cubes), one cup of heavy cream. Mix well then cover and cook on high for another 30-45 minutes. Stirring occasionally. At this point taste for seasoning. Add additional salt, pepper, garlic and onion powder to your taste. When ready ladle into bowls and top with remaining cheddar cheese, green onions or chives, bacon crumbles and a drop of sour cream.
Tues - Fri 10 am - 4 pm Saturday 10 am - 2 pm
NEED A
GREAT SERVICE AT A FAIR PRICE Pool Openings Pool Closings Seasonal Maintenance Pool & Spa products 519-473-9938 www.abovetherestpools.ca Pool Installations Hot Tub Installations Pool Equipment Hot Tub/ Spa Sales 22499Jefferies Rd. Komoka
KKD VILLAGER HOLIDAY COOBOOK – 8 – DECEMBER 2024
Ingredients : 1½ cups quinoa 3 cups of water 1 can black beans 1 cup fresh corn kernels, cut from cobs (or frozen or QUINOA SALAD submitted by Trina Tomita, Komoka Pharmasave
FAYE’S AMBROSIA SALAD submitted by Sue Cates
Ingredients: 1 cup grapes (red or green or mixed, cut or whole) 1 cup coloured or white marshmallows 1 cup pineapples chucks (well drained tidbits) 1 cup mandarin oranges (well drained sections cut up) 1 cup sour cream 1 cup coconut (shredded, sweetened) 1 cup maraschino cherries (red or green or mixed, cut in half)
canned if not available) 1 red or orange pepper ½ red onion 1 bunch of cilantros 1 jalapeno pepper
Instructions : Mix everything in a large bowl. Serves ten, usually with a main course.
Dressing Ingredients : 1/3 cup of olive oil 1/3 cup of red wine vinegar Zest and juice of 2 limes ¾ tsp salt 1½ tsp ground cumin Fresh ground pepper to taste
Dressing Instructions: Whisk olive oil, red wine vinegar, lime juice, lime zest, cumin, salt and pepper together in a small bowl. Instructions: Rinse quinoa well in cold water. Bring quinoa and water to a boil in a covered pot. Turn down to low, keep the lid on the pot and simmer for 15 to 20 minutes until all water is absorbed. Remove from the heat and cool. Dice the vegetables and add them to a large bowl. Rinse the black beans and drain before adding to the large bowl. Add the quinoa to the large bowl of vegetables and pour the dressing over quinoa mixture. Mix gently. Season with salt and black pepper. Serve immediately or chill salad in the refrigerator.
Tip! Should be eaten in one or two days.
TIP: Quinoa is high in fiber and a great protein source that provides all nine essential amino acids. This salad is packed with fresh vegetables and the quinoa and black beans provide fiber and protein. The dressing is so simple to make and tastes delicious.
KKD VILLAGER HOLIDAY COOBOOK – 9 – DECEMBER 2024
TEROPITAS submitted by Cat Burgess Swarts, Oriole Park
Ingredients: 1 large can of salmon (drained and cleaned) 1 pkg of cream cheese 2 tbsp liquid smoke. SALMON PATE/CHEESE BALL submitted by Cat Burgess Swarts, Oriole Park Instructions: Add the cleaned salmon, cream cheese (at room temperature) and the liquid smoke together. Serve this with crackers of your choice. It can be refrigerated for days. Delicious.
Ingredients: 1 pkg filo pastry 1 cup ricotta cheese 1 cup feta cheese 1 egg 3/4 cup melted butter (maybe a bit more)
Instructions : Thaw the filo pastry, roll it out and flatten the sheets, then cut the sheets in half. Mix the ricotta, feta and egg together. Start by brushing the half sheet of filo, with melted butter. Then with a spoon, drop a spoonful of mixture onto the pastry and fold it into a triangle. Place on a baking sheet with parchment paper. Continue doing this until the mixture is all gone. You should have anywhere between 30 to 40 Teropitas. Once they are made, brush the tops with melted butter (you may have to do two batches) and put in the oven at 350 for 25 minutes or until golden brown.
Tip! If you want to make a salmon cheese ball, you can crush 1 cup of walnuts and roll the cheese ball in the walnuts. Serve on a platter with crackers LEMON JELLO RAINBOW CAKE submitted by Marion Walker, Oriole Park
GRANDMA’S APPLE CRISP submitted by Sue Cates
Ingredients: Apples 1 cup flour 1 cup oatmeal 1 cup brown sugar 1 cup butter or margarine Sprinkle of cinnamon
Ingredients: 1 box lemon cake mix 1 box green Jello (small) ¾ cup boiling water ½ cup cold water Icing: 1 lemon instant pudding 1 pkg Dream Whip topping mix ½ cup of milk
Instructions: Mix all dry ingredients with your hands to make the topping. Slice enough apples to fill ¾ of a greased 9 x 9 baking pan, sprinkle with a bit more cinnamon and add topping over apples. Push down topping with fingers and sprinkle with cinnamon. Bake 30 minutes at 350 degrees.
Instructions: Bake the lemon cake mix following the directions on the box and let cool for five minutes. Pour the box of green Jello into a bowl, add hot water and mix, then add cold water and mix. Let Jello sit for a half hour in the fridge. Poke holes in the cake and pour Jello in the holes. Whip together the lemon instant pudding, Dream Whip, and milk, and spread on the cake. Tip! You can use different cake mixes, and white or raspberry Jello. For the icing, you can use vanilla instant pudding instead of lemon.
KKD VILLAGER HOLIDAY COOBOOK – 10 – DECEMBER 2024
Ingredients: ½ cup butter or margarine 2 eggs 2 cups flour 1 cup white sugar 3 mashed bananas 1 tsp baking soda Chopped walnuts - optional BANANA BREAD submitted by Sue Cates
EASY PEANUT BUTTER COOKIES submitted by Sue Cates
Ingredients: 1 cup peanut butter 1 cup white sugar 1 egg
Instructions: Mix all ingredients and roll into balls and flatten with fork on a cookie sheet. Bake 350 degrees for ten minutes
Instructions: Mix all together and pour into a bread pan. Bake at 325 for one hour. Tip! When I have over ripe bananas, I put them into a Ziplock bag and store them in the freezer. When making the above recipe I remove the bananas from the freezer, thaw a bit, then squeeze them out of skin into a bowl. Or you could peel them first and then freeze them. I often use 4 previously frozen bananas instead of 3 fresh ones.
Ingredients: 1 cup butter 1 cup brown sugar 1 cup Eagle Brand sweetened condensed milk CARAMEL SQUARES submitted by Sandy Lockhart, Oriole Park
Graham Wafers chocolate chips
Instructions: Heat butter, brown sugar and Eagle Brand milk in a large bowl and microwave on high for approximately 5 minutes. Stir halfway through. Continue until it comes to a full boil (takes 5 to 6 minutes) then remove from heat. Stir well and pour over a graham cracker-lined cookie sheet (I line with tin foil first). Then spread chocolate chips. Chips will melt quickly, spread the chocolate over the caramel mixture using a fork. Chill and serve in pieces.
KKD VILLAGER HOLIDAY COOBOOK – 11 – DECEMBER 2024
DATE BALLS submitted by Sandy Lockhart, Oriole Park
WHIPPED SHORTBREAD COOKIES submitted by Sue Cates
Ingredients: ¾ cup white sugar ½ cup butter or margarine 1 egg 1 cup chopped dates 1 tsp vanilla 2 cups Rice Krispies Coconut
Ingredients: 1 lb soft butter
2 cups white flour 1 cup icing sugar 1 cup cornstarch
Instructions: Cream the butter with hand mixer in a bowl. Sift dry ingredients together in a second bowl.
Instructions: Mix sugar, butter, egg and dates, and cook in a pan on the stove until the dates are soft, then set aside to cool. Add vanilla and Rice Krispies, then roll into balls, then roll in coconut.
Add dry ingredients to the creamed butter until well blended (mix about 10 minutes). Don’t skimp on the whipping time as it helps to make them light and fluffy to melt in your mouth. Drop a spoonful on cookie sheet. Bake at 350 for eight to ten minutes or until lightly brown around edges. Makes about 7 dozen and freezes well.
PEANUT BUTTER MARSHMALLOW BARS submitted by David Ferguson, The Gingerbread House Bakery
Ingredients: ½ cup smooth peanut butter ¼ cup butter (or margarine) 1 cup butterscotch cookie chips (or chocolate chips) 250 grams miniature marshmallows (coloured or white) Instructions: In a large microwave-safe bowl, add peanut butter and butter and heat
Proud VP of the Kilworth- Komoka Business Association All the Best of the Holiday Seaso n
420 York Street London, ON N6B 1R1
until the mixture melts and bubbles, stirring occasionally. Remove from microwave and stir in butterscotch or chocolate chips until melted. Once melted, mix in miniature marshmallows. Press into a 9 x 9 pan. Chill, cut, enjoy!
C 519.859.7355 B 519.673.3390 E sue.cates@century21.ca W sue-cates.c21.ca Each CENTURY 21® Office is Independently Owned and Operated
Sue Cates CSP, CIM, P.Mgr Sales Representative
KKD VILLAGER HOLIDAY COOBOOK – 12 – DECEMBER 2024
PEANUT BUTTER CUPS submitted by Sandy Lockhart, Oriole Park PEPPERMINT PATTIES submitted by Tami Martin Ingredients: 1/4 cup butter (softened) 1/3 cup light corn syrup (clear)
Ingredients: ¼ cup frozen concentrated orange juice (thawed) 2 tbsp & 2 tsp granulated sugar or sweetener 1 pkg unflavored gelatin 2 cups plain low-fat yogurt ½ cup canned crushed pineapple (no sugar added) 1 tsp vanilla extract Crust Ingredients: 16 graham crackers made into a crumble and mixed with 2 tbsp of softened margarine Or 1 graham cracker pre-made pie crust Instructions: Pour orange juice into a small saucepan. Combine sugar or sweetener and gelatin, sprinkle over juice; let stand for one minute to soften, then cook over medium-low heat stirring constantly, until sugar and gelatin are completely dissolved, then set it aside. In a medium bowl, whisk together yogurt and pineapple. Add gelatin mixture and vanilla and stir until completely blended. Pour mixture into cooled pie crust cover and refrigerate it until firm, overnight or at least four hours. Preparing your own pie crust: Preheat oven to 350. Spray a 9-inch glass pie plate with non-stick coating spray and set aside. In a small bowl, combine crumbs and margarine, and mix thoroughly. Press the crumb mixture over the bottom and up the sides of the sprayed pie plate. Bake at 350 until crust is crisp and brown, about 10 minutes; remove and let cool. Tip! You can put cut-up strawberries, cut grapes, or any fruit you’d like on top when serving or eat plain. YOGURT PIE submitted by Cat Burgess Swarts, Oriole Park
Ingredients: ½ cup butter
1 cup graham crumbs 1 ½ cups peanut butter ½ cup icing sugar 1 bag chocolate chips (12 oz) 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. Instructions: On the stove, melt the butter and graham crumbs. Mix in one cup of the peanut butter and remove from the stove. And icing sugar and mix well. Fill paper cups half full and refrigerate for one to two hours. In a double boiler, melt chocolate chips with a half cup of peanut butter. Pour over the peanut butter mixture in the cups and let chill. Form teaspoon (1”) 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 one hour. Using a double boiler, melt 2 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
Cooking Tips:
Saute vegetables in broth instead of butter or oil. It’s healthier, and you’ll have crispy, seasoned vegetables
Always crack an egg on a flat surface, never the edge of a bowl. Otherwise you’ll risk shell shards and possible contamination of your food.
PRECISION CRAFTED PERFORMANCE
Store fresh herbs as you would fresh flowers in a jar of water on your countertop.
Replace the bread crumbs in pasta dishes with finely chopped nuts for extra flavor and a shot of protein.
759 WONDERLAND RD N., LONDON, ON 519-657-1557 acurawest.ca
When a savory dish needs a little oomph, try a squeeze of lemon instead of salt.
KKD VILLAGER HOLIDAY COOBOOK – 13 – DECEMBER 2024
ILDERTON VILLAGER – 15 –
Ingredients: 1/4 cup butter (softened) 1/3 cup light corn syrup (clear) PEPPERMINT PATTIES 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) CHOCOLATE MACAROONS submitted by Tami Martin
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 (1”) 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 one hour. 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!
Business awards 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 another 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!
Plumbing that won’t drain your wallet • Free quotes and upfront consultation • No hidden fees • Friendly reliable service Call today 519-619-0455
dundee-services.ca
Georgia Kortas, lawyer at Thomson Mahoney Delorey LLP welcomes your inquires for legal services in estate planning, estate administration, real estate (residential / commercial) and business law. Georgia can be reached at: Thomson Mahoney Delorey LLP 145 Wharncliffe Road South, London, Ontario N6J 2K4 T: 519-673-1151 ext 251 E: gkortas@londonlawyers.com
BECAUSE SOMETIMES WE ALL NEED A HELPING HAND
Cooking Tips:
Spritz your cheese grater with nonstick spray before using it to make shredding and cleaning easier.
Paul R. Rivest, BSc. MSW, RSW Registered Social Worker 101-186 Albert St., London, ON N6A 1M1 519-933-7466 helpinghandscounsellingservices.com Specializing in grief, loss, medical issues, relationship challenges, depression, and anxiety. Free 15 minute consultation.
Mash bananas inside their peels using your hands. It’s quick and easy, and it doesn’t make a big mess.
Freeze fresh ginger and grate as needed. It will stay fresh for months.
Have you had changes in memory? Are you feeling forgetful? KKD VILLAGER HOLIDAY COOBOOK – 14 – DECEMBER 2024
Working Together For Your Health
sclondon.ca 519-266-3600
DENTAL
MEDICAL AESTHETICS
AESTHETIC & LASER
PSYCHOTHERAPY
• Full Mouth Rejuvenation • Preventive Cleanings • Treatment of Gum Disease • Gum Tissue Recontouring • Teeth Whitening • Myotherapy & Tongue Tie • Laser for Cold Sores • 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
• 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 • Cryotherapy of Skin Lesions • Microneedling (HA & PRP) • Dermatology Consults • Cosmetic Mole Removal
• 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 • Skin Tightening & Rejuvenation • Acne & Acne Scar Treatments • Tattoo Removal • Scar Treatments • Stretch Mark Treatments • Cellulite Treatments • Body Contouring / Sculpting • Eyelash Care & Extensions
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 • 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
REGISTERED MASSAGE
• Root Canal Therapy • Same Day Crowns • Porcelain Veneers • Bridges & Dentures • Implants • Implant Dentures
• 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
• •
Tinting & Waxing Sclerotherapy
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 • Spinal Decompression • Electro - Acupuncture • Graston - Soft Tissue Treatment • Ultrasound & Cold LASER • Active Release Technique • Gait Analysis / Custom Orthotics • Red Light / Infrared Light Therapy
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 • Orthopedic Bracing • Fascial Stretching • Ultrasound & Cold LASER • Deep Tissue Cupping • WSIB Rehabilitation • Acute & Chronic Pain Therapy • Preventive Care - Sports, Posture
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
• Botanical Medicine • Nutraceuticals • Holistic Counseling • Natural Lifestyle • Unani Tibb Medicine • Breathwork • Stress Management • Wellness Evaluation • Iridology
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
• Herbal & Homeopathic Medicine • Mineral & Vitamin Supplements • Barral Thermographic Assessment • Traditional Chinese Medicine • Individualized Natural Health Strategy • Life & Wellness Coaching • Detox Programs • Ayurvedic Tongue Mapping
FEMININE REJUVENATION
• •
Feminine Dryness Urinary Incontinence Vulvovaginal Atrophy Labia Flaccidity Hyperpigmentation Feminine Tightening
• •
• •
760 Hyde Park Road, London www.gordonsgold.ca 519-473-3988 760 Hyde Park Road, London www.gordonsgold.ca 519-473-3988
CELEBRATING THE SPECIAL OCCASIONS IN YOUR LIFE 760 Hyde Park Road, London | www.gordonsgold.ca | 519-473-3988 CELEBRATING THE SPECIAL OCCASIONS IN YOUR LIFE
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16Made with FlippingBook - Online catalogs