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 –
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