Holiday Cookbook – 2024 –
BRIWOOD HOLIDAY COOKBOOK – 1 – HOMETOWN ST. THOMAS
The cookbook is more than just a collection of recipes—it’s a collaboration. Featuring contributions from local chefs, businesses, staff members, and customers, it brings together a rich tapestry of flavours and traditions that celebrate the community’s diversity. “It’s exciting to get recipes from popular chefs, staff, other businesses, and people in your own community,” says Brian. This sense of connection through food is part of what makes Briwood so special. In a world where big-box stores and chain supermarkets dominate, Briwood Farm Market has stayed true to its roots, offering a personal and local shopping experience. Walking through the market, customers are met with familiar faces and products sourced as close to home as possible. “As soon as it becomes locally available, we have it,” Brian explains. This commitment to freshness and quality is one of the reasons the market has thrived for so long. Briwood’s recognition as Business of the Year is a nod to its resilience, customer-first approach, and dedication to the local economy. The Briwood Farm Market Holiday Cookbook, now in its second year, perfectly encapsulates the spirit of the market, bringing together the best of what the community has to offer.
Business of the Year and a Cookbook for the Community Briwood Farm Market, a cornerstone of St. Thomas for over three decades, has yet another reason to celebrate this year. The St. Thomas & District Chamber of Commerce named Briwood its 2024 Business of the Year, a recognition highlighting the market’s commitment to community, quality, and local partnerships. For Brian Giles and his business partner, Sherwood Lefler, this accolade is a testament to their unwavering dedication to their customers and the broader community. “To be recognized as Business of the Year was a huge honour for us and our staff. It’s awesome to know that people appreciate and respect what we do enough to vote us #1,” says Brian. For over 33 years, Briwood Farm Market has fostered relationships with local farmers and suppliers, bringing fresh, local products to the community. But it’s not just about the goods on the shelves— it’s about the sense of belonging and mutual support. “We do care about the community, organizations, and small businesses, and we can help by supporting locals,” he adds. As the market celebrates this achievement, it is also gearing up for the second edition of the Briwood Farm Market Holiday Cookbook. Last year’s inaugural edition was met with such enthusiasm that Brian and Sherwood knew they had to bring it back. “I was excited to bring the book back because I think it has great value for customers and other businesses. And last year, the customer excitement was unreal. They heard about the book and were coming in looking for one even after they were long gone.”
PEACE, LOVE & GREAT HAIR merry christmas
631 Talbot St., St. Thomas • 519-207-0777 book online at www.angrybearbarbershop.ca
BRIWOOD HOLIDAY COOKBOOK – 2 – HOMETOWN ST. THOMAS BRIWOOD HOLIDAY COOKBOOK – 2 – HOMETOWN ST. THOMAS
Index Mains and Sides Page 4........Beef Stew Page 4 .......Crispy Smashed Potatoes with Smokey Jake Hot Sauce Page 6........ Bircher-Muesli Page 6........Fall Apple & Butternut Squash Soup Page 7........ Chuckwagon Chilli Mix Page 8........ Crock Pot Stuffing Page 8........Honey Balsamic Salad Dressing Page 9........Crowd Pleasing Spinach Salad Page 9........Palmer’s Maple Glazed Acorn Squash Page 10......Authentic Guacamole with Green Goblin Sauce Page 10...... Muck (Mexican Dip) Page 12......Roasted Broccoli with Parmesan Page 12......The Fog Pea Soup Page 13......Tomato Pie Page 13......Whipped Honey and Orange Butter Page 14......Potato and Egg Salad Page 14......Cranberry Bacon Green Beans
Desserts & Baked Goods Page 18......Almond Roca Bark Page 18......Apple Cinnamon Scones
Page 19......Banana Cake Page 19......Carrot Cake
Page 20......Deep Dish Apple Pie Page 20......Christmas “Crack”ers Page 21......Gloria’s Famous Carrot Cake Page 22......Apple Dutch Baby Page 23......Grandma’s Chocolate Chip Cookies Page 24......Hot Cocoa Cookies Page 24......Lemon Blueberry Blondies Page 25......Lemon Squares Page 25......Molten Lava Pudding Cake Page 26......Microwave Peanut Brittle Page 26......Quick Sticky Buns Page 26......Pistachio and Cranberry Brownies Page 27......Pumpkin Cheesecake Pie Page 28......New York Cheesecake Page 30......Simple French Cheesecake Page 30...... Peppermint Bark Ice Cream Brownie Cake Page 31...... Parsnip Muffins Page 31......Festive Cranberry Punch Pets and Animal Recipes Page 32...... DIY Bird Feeder Page 33......Easy Sweet Potato Dog Chews Page 33......Peanut Butter & Pumpkin Dog Treats Turkey Timeline Page 34
Page 15......Acorn Squash Soup Page 16......Condensed Milk Buns Page 17......Broccoli and Cheddar Cheese Soup
Holiday Cookbook – 2024 –
Let the spirit of the season shine brighter than the salt on your car!
to all our friends, family and customers
BRIWOOD HOLIDAY COOKBOOK – 3 – HOMETOWN ST. THOMAS
Crispy Smashed Potatoes with Smokey Jake Hot Sauce by Big Dog Smoked Hot Sauce Ingredients: 24 oz red baby potatoes 2 tbsp olive oil 2 tbsp Dijon mustard 2 tbsp mayo ½ tsp dried thyme ½ tsp dried rosemary Several dashes of Smokey Jake Big Dog Smoked Hot Sauce Kosher salt and freshly ground black pepper, to taste Directions: Preheat oven to 425°F if using oven method. In a large pot of boiling water, cook potatoes until tender, about 15 to 20 minutes. Drain well. Whisk together olive oil, Dijon mustard, mayo, hot sauce, thyme, and rosemary in a small bowl. Season with salt and pepper to taste. Place potatoes on a prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Brush each potato with the mustard mixture. Place into the oven and bake for 18 to 20 minutes or cook in an air fryer until golden brown and crisp. Serve immediately. Add the beef broth and red wine, scraping up any brown bits from the bottom of the pan. Stir in all remaining ingredients except for the peas, cornstarch, and water. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beef is tender (up to 90 minutes). Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach the desired consistency (you may not need all of the slurry; add more for a thicker stew if desired). Stir in the peas and simmer for 5 to 10 minutes before serving. Season with salt and pepper to taste.
Mains and Sides Beef Stew Ingredients: 2 pounds stewing beef, trimmed and cubed 3 tbsp all-purpose flour ½ tsp garlic powder ½ tsp salt ½ tsp black pepper 3 tbsp olive oil 1 onion, chopped 6 cups beef broth ½ cup red wine (optional) 1 pound potatoes, peeled and cubed 4 carrots, cut into 1-inch pieces 4 stalks celery, cut into 1-inch pieces 3 tbsp tomato paste 1 tsp dried rosemary (or 1 sprig fresh) 2 tbsp cornstarch (or as needed) 2 tbsp water (or as needed) ¾ cup peas
Directions: Combine the flour, garlic powder, salt, and pepper in a bowl. Toss the beef in the flour mixture to coat. Heat the olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
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BRIWOOD HOLIDAY COOKBOOK – 4 – HOMETOWN ST. THOMAS TV EARS EAR PLUGS AMPLIFIED PHONES BRIWOOD HOLIDAY COOKBOOK – 4 – HOMETOWN ST. THOMAS TV EARS EAR PLUGS AMPLIFIED PHONES Hearing Tests for All Ages • Hearing Aid Dispensing and Repairs • Custom Earplugs Safe Wax Removal • Auditory Processing Tests • Tinnitus Treatments • Dizziness Testing Aylmer West Lorne St.Thomas Aylmer: 519-773-3838 Call us for a FREE Initial Adult Consultation Hearing Tests for All Ages • Hearing Aid Dispensing and Repairs • Custom Earplugs Safe Wax Removal • Auditory Processing Tests • Tinnitus Treatments • Dizziness Testing Aylmer West Lorne St.Thomas
Jingle all the way with myFM Our radio elves have been working
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Dave Thomson
Sarah Henry
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Ian McCallum
Tune in and help us spread the magic of the season! HAPPY HOLIDAYS FROM YOUR TEAM AT 94.1 my FM Listen for more information on Project Poinsettia
BRIWOOD HOLIDAY COOKBOOK – 5 – HOMETOWN ST. THOMAS
Fall Apple & Butternut Squash Soup Ingredients : 1 tbsp olive oil 1 medium yellow onion, chopped
Mains and Sides
Bircher-Muesli Originally created by Dr. Bircher in 1887 and named in 1924, becoming a Swiss national tradition. Ingredients: 2 cups natural yogurt 2 cups rolled oats 1 cup milk 3–4 tbsp honey 2 chopped apples 2 bananas 1 orange A handful of grapes, strawberries, or any other fruit such as pears, pineapple, blueberries, raspberries, or kiwi (Optional) Nuts, raisins, or whipping cream Directions: In a large bowl, stir together the yogurt, rolled oats, milk, and sugar. Add the chopped apples, bananas, orange, and your choice of other fruits. Combine everything to your taste and leave it to soak overnight in the refrigerator. Alternatively, you can add nuts, raisins, or whipping cream before serving.
1 large butternut squash, peeled and diced into chunks 2 medium apples – sweet or tart apples are good or use one of each! 2¼ cups low sodium chicken stock, divided ½ cup half-and-half cream 1 tsp salt ¼ tsp nutmeg (fresh is always best) ¼ tsp black pepper
Mini Golf 2
The Star of the Meal should be a FRESH OEGEMA TURKEY! Stir in the salt, nutmeg, and black pepper. Taste and adjust seasoning with more salt and pepper if desired. Serve hot and drizzle with sour cream (optional). Enjoy with a grilled cheese or a slice of sourdough bread. Directions: In a large stockpot, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally. While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 1 cup of the stock. Bring the pot to a boil, reduce the heat to low, cover, and cook until the squash and apples are very soft, about 20 to 30 minutes, depending on the size of your pieces. Once the apples and squash are soft, use an immersion blender to blend until smooth (be careful, it’s very hot and may splatter). Add the remaining chicken stock and cream, then blend again.
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Book your fresh turkey today at Briwood Farm Market!
21 Laing Blvd., St. Thomas 519-633-6384
BRIWOOD HOLIDAY COOKBOOK – 6 – HOMETOWN ST. THOMAS BRIWOOD HOLIDAY COOKBOOK – 6 – HOMETOWN ST. THOMAS
Chuckwagon Chili Mix by Mitchell’s Soup Company Ingredients: 1–2 lb hamburger 1 large onion, chopped 1 package Mitchell’s Soup Company chili mix 796 ml can diced tomatoes 5 cups water Salt and pepper, to taste (Optional) Quartered mushrooms, corn, and cooked sausage Directions: In a large pot, brown 1 to 2 lb of hamburger with the chopped onion. Add the package contents, diced tomatoes, and 5 cups of water. Bring the mixture to a hard boil, then reduce heat and simmer, covered, for 3 to 4 hours. Add extra water as needed. Season with salt and pepper to taste. Optional: Add quartered mushrooms, corn, and cooked sausage for additional flavour. Note: Soak beans for 4 to 6 hours for softer beans and faster cooking time. Add 2–2 ½ cups of water and cook for 2 to 3 hours.
Reserve your seat for a holiday season full of entertainment! Join us for a wonderful yuletide experience for the whole family!
Saturday November 23
Christmas Carol ~A~
Packed with music, video, costumes, lights & staging.
Adult, children & family group tickets available.
by Charles Dickens adapted by Liz Gilroy
by Charles Dickens adapted by Liz Gilroy.
December 6 & 7
Revisit the Days of The Stork Club
17 PIECE BIG BAND
Featuring Denise Pelley
Give the Gift of Theatre
& give the gift of an experience. Gift Certificates Single Show Tickets 2025 Season Subscriptions Available
Cooking Tip: Read the recipe first: Always read through the entire recipe before starting to avoid surprises.
PortStanley FestivalTheatre www.psft.ca 519-782-4353
BRIWOOD HOLIDAY COOKBOOK – 7 – HOMETOWN ST. THOMAS
Mains and Sides
Crock Pot Stuffing by Ogemea Turkey Ingredients: 1 cup celery, chopped 1 cup onion, chopped 1 tbsp parsley flakes 2 tsp poultry seasoning 1 tsp salt ¼ tsp pepper 10 cups dry bread cubes
¼ cup hard margarine or butter 1 tbsp chicken bouillon powder 1½ cups hot water Directions: Combine the celery, onion, parsley flakes, poultry seasoning, salt, and pepper in a large bowl. Stir well. Add the bread cubes and mix until evenly combined. Combine the margarine, bouillon powder, and hot water in a separate bowl. Stir until the margarine is melted and the bouillon powder is dissolved. Pour the mixture over the bread mixture and stir to combine. Transfer the stuffing to a slow cooker. Cover and cook on low for 5 to 6 hours. Variations: For a moister stuffing, add additional water or bouillon powder as desired.
Honey Balsamic Salad Dressing by Wildflowers Honey Ingredients: 3 tbsp olive oil
Cooking Tip: Use room temperature ingredients: When baking, ensure eggs, butter, and dairy are at room temperature for smoother mixing.
1 ½ tbsp balsamic vinegar 1 ½ tbsp Wildflower honey 1 tsp soy sauce 1 clove garlic, finely chopped or grated 1 tsp Dijon mustard Directions: Combine all ingredients in a bowl and whisk until smooth or shake in a jar to combine.
Home for the Holidays! Wishing you a season filled with warmth, joy, and the comfort of your dream home.
JEFF KOHLER Mortgage Agent Level 2 Merry Christmas
226.926.5951 • jeff.kohler@mortgagegroup.com
BRIWOOD HOLIDAY COOKBOOK – 8 – HOMETOWN ST. THOMAS
Crowd Pleasing Spinach Salad by Maria Herr Ingredients: 3 cups baby spinach 2 cups baby arugula ⅓ cup dried cranberries ½ cup shelled pumpkin seeds
Palmer’s Maple-Glazed Acorn Squash Ingredients: 1 medium acorn squash, halved ¾ cup water ¼ cup Palmer’s maple syrup 2 tbsp brown sugar ½ tsp ground cinnamon ¼ tsp ground ginger ¼ tsp salt Directions:
⅓ cup old cheddar cheese, crumbled Creamy Poppyseed Dressing, to taste Directions: Mix spinach, arugula, cranberries, pumpkin seeds, and crumbled cheddar in a large serving bowl. Toss with Creamy Poppyseed Dressing and enjoy. Creamy Poppyseed Dressing Ingredients: ¾ cup mayonnaise ¼ cup milk ¼ cup sugar ¼ cup white wine vinegar 2 tbsp poppyseeds ½ tsp dry mustard ⅛ tsp kosher salt Directions: Combine all ingredients in a bowl and whisk until smooth. Transfer to a jar and refrigerate until ready to serve. Shake well before using. This dressing will keep in the refrigerator for up to a week.
Preheat oven to 350°F. Scoop out and discard the seeds from the squash. Place the cut side down in a 13x9-inch baking dish, and add water. Bake uncovered for 45 minutes. If necessary, drain the water from the pan. Turn the squash cut side up. Combine the maple syrup, brown sugar, cinnamon, ginger, and salt. Pour the mixture into the squash halves. Bake uncovered for 10 minutes or until the glaze is heated through.
Christmas and Palmer’s Maple Syrup Just Go Together Perfect for
Breakfast, Cooking Baking, Cocktails & More
From our home to yours, we wish everyone a Merry Christmas and a Blessed, Happy and Healthy 2024! Brian, Laura, Cole and Christopher Palmer 34308 Lake Line, Port Stanley
Canadian Pure MAPLE SYRUP Pur Canadien SIROP D’ERABLE
BRIWOOD HOLIDAY COOKBOOK – 9 – HOMETOWN ST. THOMAS
Muck (Mexican Dip) by Oegema Turkey
Mains & Sides
When our kids were young, we always called this recipe Nachos; but my sister’s kids called it “Muck,” and they were always excited when Muck was on the menu. Ingredients: 1 lb ground turkey (or sausage meat) 1 large onion, chopped ¾ cup ketchup
Authentic Guacamole with Green Goblin Sauce by Big Dog Smokey Hot Sauce Ingredients: 3 ripe avocados ½ small red onion, finely diced 2 Roma tomatoes, diced 3 tbsp fresh cilantro, finely chopped 2 garlic cloves, minced
2 tsp chili powder 1 tsp garlic powder 2 tsp cumin 1½ tsp crushed dried oregano ½ tsp salt Hot pepper sauce (to taste) 28 oz can kidney beans, undrained Grated cheddar cheese Tortilla chips Directions:
Juice of 1 lime ½ tsp sea salt Pepper to taste Several dashes of Green Goblin Big Dog Smokey Hot Sauce Directions: Slice the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Mash the avocados with a fork, leaving the texture as chunky or smooth as you prefer. Add the onion, tomatoes, cilantro, garlic, lime juice, salt, pepper, and Green Goblin Hot Sauce. Stir everything together. Taste the guacamole and adjust the seasoning with more salt or lime juice if needed. Serve with tortilla chips. Tip: Use fresh limes rather than bottled lime juice for the best flavour.
In a large skillet, cook the ground turkey and onion over medium heat until the turkey is no longer pink, crumbling it often. Add the ketchup, chili powder, garlic powder, cumin, oregano, salt, and hot pepper sauce. Blend well. Puree the kidney beans and their liquid in a blender, then stir them into the turkey mixture. Cover and simmer for 15 minutes, stirring occasionally. To serve, place tortilla chips on a plate and cover them with the “muck,” garnishing with cheese. Alternatively, spoon the “muck” onto a plate, garnish with cheese, and serve with chips. You may also garnish with salsa, sour cream, chopped tomatoes, green peppers, or any other favourite toppings. Cooking Tip: Use a thermometer: A meat thermometer ensures your proteins are cooked perfectly every time.
00
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BRIWOOD HOLIDAY COOKBOOK – 10 – HOMETOWN ST. THOMAS
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BRIWOOD HOLIDAY COOKBOOK – 11 – HOMETOWN ST. THOMAS
The Fog Pea Soup by Mitchell’s Soup Company Directions:
Mains & Sides
Roasted Broccoli with Parmesan This dish can be served as a side or as an appetizer, or, with a little angel hair pasta, butter, and some more Parmesan, converted into a main course. Ingredients: 1 ½ pounds (680g) broccoli (about 2 medium crowns), cut into florets of even size 3 to 4 tbsp extra virgin olive oil 1 tbsp lemon juice (about ½ lemon) Kosher salt, to taste 2 to 3 cloves garlic, minced Freshly ground black pepper, to taste ¼ cup grated Parmesan cheese (or to taste) Directions: Preheat the oven to 425°F. In a large bowl, toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat. Arrange the broccoli florets in a single layer on a baking sheet rubbed with olive oil or lined with parchment paper or aluminum foil. Roast in the oven for about 20 minutes, until tender and slightly browned. Put the roasted broccoli back in the bowl and toss with freshly ground black pepper and the grated Parmesan cheese. Be generous with the black pepper, as broccoli loves it! Serve immediately.
Add the package contents of Fog Pea Soup from Mitchell’s Soup Company to 8 to 9 cups of boiling water and simmer, covered, on low for approximately 2 hours. Dice and cook ham or bacon (remove all excess grease to avoid making the soup too salty); add the meat 15 minutes before serving. The soup thickens as it cooks—season with salt and pepper. Note: To make 3 to 4 servings, mix the package in a resealable bag and use half of the contents.
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BRIWOOD HOLIDAY COOKBOOK – 12 – HOMETOWN ST. THOMAS
Tomato Pie by Briwood Farm Market Ingredients: 1 baked pie shell, cooled 3 large tomatoes (peeled, optional) ¼ cup mayonnaise 2 cups shredded cheddar cheese ½ onion, finely chopped 1 tsp basil 1 tsp cornstarch Salt and pepper, to taste Directions: Preheat oven to 350°F.
Whipped Honey and Orange Butter by Wildflower Honey Ingredients: ½ pound (1 cup) room-temperature butter Zest of ½ orange ¼ cup Wildflower honey 1 tsp chopped fresh thyme Directions :
Using a stand mixer or hand mixer with a whisk attachment, whip the room-temperature butter until it becomes pale and slightly fluffy. This may take up to five minutes. Add the zest of half an orange, wildflower honey, and chopped fresh thyme. Whip the ingredients into the butter until well combined. Serve on toast, muffins, scones, cornbread, and other baked goods.
Cut the tomatoes in half and squeeze out some of the juice. Place the tomatoes cut side down on paper towels and cover the top with another paper towel to absorb excess moisture. Place the chopped onions in the cooled pie crust and sprinkle cornstarch evenly over the onions. Add the tomatoes to the pie, and sprinkle with basil. In a bowl, mix the shredded cheese with mayonnaise, then season with salt and pepper. Spread the cheese mixture evenly over the tomatoes. Bake for 30 to 45 minutes, or until the top is golden brown.
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BRIWOOD HOLIDAY COOKBOOK – 13 – HOMETOWN ST. THOMAS
Once the potato mixture has cooled, add the spices and vegetables, and stir. Once mixed, add the mayonnaise and mix well. Optional: Sprinkle additional smoked paprika on top of the salad.
Mains & Sides Potato and Egg Salad This is a family favourite. It is not the healthiest for you, but it is a crowd-pleaser! Ingredients: 3 pounds potatoes (use your favourite; Yukon Gold is a good option) 8 strips bacon 8 eggs
Cranberry Bacon Green Beans Ingredients: 4 slices thick-cut bacon, cut into small cubes 1 shallot, thinly sliced ⅓ cup dried cranberries Kosher salt
1 ½ cups mayonnaise 1 cup diced cucumber 1 cup diced tomatoes 1 stalk celery, finely chopped 1 tsp dry mustard 1 tbsp smoked paprika ½ tsp salt Pepper to taste Directions:
Freshly ground black pepper 2 lb green beans, trimmed ¼ cup goat cheese Directions:
Place bacon in a large, cold skillet. Cook over medium-high heat, stirring often, until crispy, 8 to 10 minutes. Transfer bacon to a plate using a slotted spoon, reserving the fat in the skillet. Reduce heat to medium. Add shallot and cranberries to the skillet, and season with salt and pepper. Cook, stirring occasionally, until the shallot is slightly softened, about 3 minutes. Add green beans and 2 tablespoons of water. Cover and cook until the beans are crisp-tender, about 5 minutes. Transfer the bean mixture to a platter. Top with goat cheese and the crispy bacon.
Cooking Tip: Season in layers: Season your food at different stages in cooking, not just at the end. Once the potatoes are cooked, strain them from the water and add them to a large bowl. While the potatoes are still hot, pour the bacon fat over them. Cool and shell the eggs, then chop them and add them to the potatoes. Chop the bacon and add it to the potatoes. Cut potatoes into 1-inch cubes. Leave the skin on or off, depending on the type of potato (russets should be peeled, others are optional). Boil the potatoes until soft. While the potatoes are boiling, cook the bacon (save the fat!) and hard-boil the eggs.
Candice Van Diepen Owner/Photographer 519-615-7757 www.cvdphotography.ca Candice Van Diepen Owner/Photographer 519-615-7757 www.cvdphotography.ca
519-631-1333 6804 Sunset Dr. Beside the Masonic Centre and Shaw's
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BRIWOOD HOLIDAY COOKBOOK – 14 – HOMETOWN ST. THOMAS
Acorn Squash Soup by Briwood Staff Ingredients: 2 medium acorn squash (about 3 lbs) 3 garlic cloves, unpeeled 2 tbsp extra-virgin olive oil, plus more for drizzling
1 large yellow onion, chopped 2 medium carrots, chopped 1 tsp sea salt, plus more for sprinkling ¼ tsp nutmeg
⅛ tsp cayenne pepper 4 cups vegetable broth 1 tbsp fresh thyme leaves, plus more for garnish 2 tbsp fresh lemon juice 1 tsp maple syrup Freshly ground black pepper Directions: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the squash in half lengthwise and scoop out the seeds (or if you want the squash for a bowl, scoop out the meat and seeds). Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on the baking sheet. Wrap the garlic cloves in foil with a drizzle of oil and a pinch of salt, then place on the baking sheet. Roast for 35 to 45 minutes, until the squash is tender. Set aside to cool. Once cool, peel the garlic and scoop 2½ cups of squash flesh from the skins. Discard the skins and reserve any extra squash for another use.
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and salt, cooking for 5 to 8 minutes until softened. Stir in the nutmeg, cayenne, and pepper. Add the roasted squash, garlic, broth, and thyme leaves. Simmer for 20 minutes, stirring occasionally. Allow the soup to cool slightly, then blend with lemon juice and maple syrup until smooth. Work in batches if needed. Adjust seasoning to taste. Serve in bowls with a drizzle of olive oil, and garnish with fresh thyme, and microgreens if desired.
519-633-0101 kathyscatering2003@gmail.com www.kathyscateringcanada.ca Home, office, backyard or Banquet Hall, Relax and let Kathy’s Catering do the work! Book your holiday catering now! Look for Kathy’s salads, sandwiches and more at Briwood Farm Market. Over 20 years of excellent service!
Sip, Savour, Celebrate Cheers to the season, a glass in hand, With wine that’s as merry as winter’s grand. Red like the ribbons, white as the snow, A sip brings warmth where the cold winds blow. Made right here, the bottles appear, To toast with friends and spread the cheer. So raise your glass to joy divine, And savour the magic of Christmas wine!
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BRIWOOD HOLIDAY COOKBOOK – 15 – HOMETOWN ST. THOMAS
Mains & Sides Condensed Milk Buns Ingredients:
1 cup lukewarm water 1 tbsp granulated sugar 1 (1/4 oz.) envelope of instant yeast (about 2 1/4 tsp) ⅔ cup plus 1 1/2 tbsp sweetened condensed milk, divided 2 tsp kosher salt 3 ¾ cups bread flour (about 16 oz.), plus more for dusting 1 tbsp vegetable oil 1 tbsp tap water Directions: Mix together lukewarm water and sugar in the bowl of a stand mixer until the sugar dissolves. Sprinkle yeast over the water and let it stand until bubbly and foamy, about 5 minutes. Stir in ⅔ cup sweetened condensed milk and salt. Add flour and stir to form a shaggy mass. Let it rest, uncovered, for 5 minutes. Attach the dough hook to the stand mixer. Beat the dough on medium speed until it’s smooth and elastic but still sticky, about 3 minutes. Transfer the dough onto a floured surface and knead briefly to form a smooth round. Drizzle vegetable oil into a medium bowl, transfer the dough, and turn it to coat with oil. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1 hour. Punch down the dough. Fold the dough edges toward the centre and flip it over. Cover again with plastic wrap and let rise for another 30 to 45 minutes until nearly doubled.
Line a 13x9-inch baking sheet with parchment paper. Divide the dough into 2 portions. Roll each into a 10-inch long rope and cut crosswise into 10 pieces. Shape each piece into a 2-inch ball and place them seam-side down on the baking sheet in rows. Press each ball to flatten slightly. Loosely cover with plastic wrap and let rise for 45 minutes to 1 hour. Preheat oven to 350°F during the final rise. Mix the remaining 1 1/2 tbsp condensed milk with 1 tbsp water. Brush the tops of the rolls with half of the mixture. Bake for 16 to 20 minutes, rotating the pan halfway through. Brush with the remaining condensed milk mixture and let the rolls cool for 20 minutes.
Geoffrey Rae Managing Editor / Sales Geoff@villagerpublications.com 519-495-7177 Holiday Cookbook – 2024 –
Merry
All articles written by Geoff Rae unless otherwise noted. Publisher – Barb Botten barb@villagerpublications.com Graphic Artist – Cathy Woo d Please email geoff@villagerpublications.com. We look forward to hearing from you . 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.
MITCHELLSSOUPCO.COM Christmas
BRIWOOD HOLIDAY COOKBOOK – 16 – HOMETOWN ST. THOMAS
Broccoli and Cheddar Cheese Soup Ingredients: 4 tbsp unsalted butter 1 medium yellow onion, chopped ½ tsp sea salt Freshly ground black pepper 3 garlic cloves, chopped ¼ cup all-purpose flour 2 cups whole milk 2 cups vegetable broth 3 cups chopped broccoli florets 1 large carrot, julienned or finely chopped ½ tsp Dijon mustard 2 heaping cups cheddar cheese Directions:
Cooking Tip: Keep your workspace clean. A clean and organized workspace helps avoid mistakes and reduces stress.
Melt the butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper. Cook, stirring, for 5 minutes or until the onion is softened. Stir in the garlic and cook for another minute. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the flour turns golden. Slowly pour in the milk, whisking continuously. Add the broth, broccoli, carrot, and mustard. Stir to combine and simmer for 15 to 20 minutes, or until the broccoli is tender. Gradually add the cheese, stirring after each addition, until the soup is creamy and all the cheese is melted. Season to taste and serve with croutons, if desired.
May your Christmas be M erry & B right From our family to yours, Merry Christmas!
IN POWER. SINCE 1920
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BRIWOOD HOLIDAY COOKBOOK – 17 – HOMETOWN ST. THOMAS
Desserts & Baked Goods Almond Roca Bark by Karen Vecchio, MP Ingredients: 1 lb butter 2 cups fine granulated sugar ¼ cup water 2 tbsp light corn syrup 1 cup slivered almonds, toasted 4 oz semi-sweet chocolate ½ cup slivered almonds, toasted & chopped Directions: Melt butter over low heat.
Add sugar and stir to dissolve. Stir in water and corn syrup.
Cook over low heat, stirring often, until the mixture reaches 290°F on a candy thermometer, approximately 30 minutes. Add slivered almonds and stir to combine. Pour the mixture onto a greased cookie sheet and allow it to cool. Melt chocolate and let it cool until warm. Spread the melted chocolate over the cooled candy. Sprinkle with chopped almonds. Cool completely, break into smaller pieces and store.
Apple Cinnamon Scones by Chelsey Lale Ingredients: 3 cups flour 1 tbsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt 1 tbsp baking powder 1/2 cup cold butter, cubed 1 cup diced apple 2 eggs 1/2 cup maple syrup
C
1/2 cup milk Directions: Preheat oven to 375°F. Line a baking tray with parchment paper. Sift the flour, cinnamon, nutmeg, salt, and baking powder together into a large mixing bowl. Using the tips of your fingers, massage the cold butter into the dry ingredients until the mixture becomes crumbly. Add the diced apple, eggs, maple syrup, and milk, then mix until just combined. Divide the dough into 16 even pieces, shape as desired, and place them on the prepared baking tray. Bake for 20 to 25 minutes until golden brown. Cooking Tip: Measure flour properly. Use the spoon and level method to avoid packing flour, which can result in dry baked goods.
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BRIWOOD HOLIDAY COOKBOOK – 18 – HOMETOWN ST. THOMAS
Banana Cake by Steph Reimer Ingredients: 2 cups sifted cake flour 1 tsp baking powder 1 tsp baking soda ½ tsp salt ½ cup butter or shortening 1 ½ cups sugar 1 egg + 1 egg yolk, well beaten 1 cup mashed bananas ¾ cup sour milk 1 tsp vanilla extract Directions: Preheat oven to 375°F. Sift flour, baking powder, baking soda, and salt together three times. Cream butter and sugar until light and fluffy. Beat in the eggs. Mix in mashed bananas. Add the sifted dry ingredients, alternating with sour milk, and mix until combined. Pour the batter into a 9x13” pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Carrot Cake by Briwood Farm Market Staff Ingredients: 1 ½ cups flour 1 cup sugar 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon ½ tsp salt 2/3 cup vegetable oil 2 eggs ½ cup crushed pineapple with syrup 1 cup shredded carrots 1 tsp vanilla extract Directions: Preheat oven to 350°F.
Mix all ingredients together until moistened. Pour the batter into a greased 9x9x2-inch pan. Bake for 35 minutes or until a toothpick inserted into the centre comes out clean. Cooking Tip: Chill dough: For cookies and pie crusts, chilling the dough helps it hold its shape better when baked.
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May the magic of Christmas bring lots of love, peace and fun into your life . Merry Christmas
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BRIWOOD HOLIDAY COOKBOOK – 19 – HOMETOWN ST. THOMAS
Desserts & Baked Goods
Pastry for Single-Crust Pie Ingredients: ½ cup vegetable shortening 1 ½ cups all-purpose flour ½ tsp salt ½ cup cold water Directions:
Looking for a New Shed this Winter? Cooking Tip: Did you know Briwood Farm Market offers a large bulk section? Whether you’re baking or cooking, Briwood has all your bulk food needs covered. Deep-Dish Apple Pie by Briwood Farm Market Staff Ingredients: Pastry for Single Crust Pie (recipe below) 1 cup sugar 1/3 cup all-purpose flour 1 tsp cinnamon ½ tsp allspice ¼ tsp salt 12 cups thinly sliced apples, peeled (approx. 4 lbs.) 3 tbsp butter Milk Sugar Directions: Preheat oven to 375°F. Prepare pastry and roll out into a 13x8 ½” rectangle. Cut slits in the pastry. Combine sugar, flour, cinnamon, allspice, and salt in a large bowl. Add this mixture to the sliced apples and toss to coat the apples evenly. Place the apples into a 12x7 ½ x 2” baking dish, allowing the apples to mound over the top. Dot the apples with butter. Carefully place the pastry on top of the apples. Flute the edges to the sides, but do not cover the edges. Brush the pastry with a small amount of milk and sprinkle additional sugar on top. Cover the edges with foil to prevent over-browning. Bake for 25 minutes, then remove the foil and bake for an additional 20 to 25 minutes.
Mix the shortening, flour, and salt together with a fork or pastry blender until the mixture becomes very crumbly. Gradually add cold water, mixing lightly with a fork, until the dough just holds together. On a floured surface, roll the dough gently to about an inch larger than your pie plate. Fold the rolled dough in half, lift it to the pie plate, and carefully unfold it into the plate. Press the dough into the pan. For a single-crust pie, trim the edges about ½ inch beyond the rim of the plate. Christmas “Crack”ers Ingredients: 35-40 saltine crackers 1 cup butter 1 cup brown sugar 2 cups semi-sweet chocolate chips ½ cup chopped pecans Directions: Preheat the oven to 400°F and line a 10×15 inch baking sheet with aluminum foil. Spray with cooking spray. Arrange the saltine crackers in even rows on the prepared baking sheet and set aside. In a saucepan over medium-high heat, melt the butter and brown sugar. Whisk and bring to a boil for a few minutes. Pour the butter and sugar mixture over the saltines, spreading it out evenly. Bake for 5 minutes. Remove from the oven and sprinkle with chocolate chips. Let them sit for a minute to soften, then spread the melted chocolate evenly over the crackers. Sprinkle with chopped pecans and let it harden. Once set, cut into pieces and serve. Enjoy!
Christmas Memories are Made in the Kitchen
Makes a great gift!
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BRIWOOD HOLIDAY COOKBOOK – 20 – HOMETOWN ST. THOMAS
Gloria’s Famous Carrot Cake Ingredients: 1 ¼ cups vegetable oil 2 cups white sugar 2 cups all-purpose flour 2 tsp baking powder 1 tsp salt 1 tsp baking soda 3 tsp cinnamon 1 tsp nutmeg 4 eggs 3-4 cups grated carrots ½ cup crushed pecans or walnuts ½ cup raisins Cream Cheese Icing 1 cup butter 1 (8 oz.) package cream cheese 4 cups icing sugar 2-3 tbsp milk or cream Directions: Preheat the oven to 325°F. Beat oil and sugar for 3 minutes.
Mix all the icing ingredients with a stand or hand mixer until smooth but firm. Apply the icing to the top of the cake once fully cooled. Cooking Tip: Sift dry ingredients: Sifting ingredients like flour and baking powder can help eliminate clumps and evenly distribute leaveners.
IT’S ALWAYS Ice Cream Season Sift in flour, baking powder, salt, cinnamon, nutmeg, and baking soda, and blend with the oil and sugar mixture until well mixed. Add eggs one at a time, stirring well between each egg. Mix in carrots, nuts, and raisins. Pour into a well-greased 10-inch bundt pan. Bake for 60 to 75 minutes (keep an eye on it after 55 minutes). Let the cake cool completely.
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BRIWOOD HOLIDAY COOKBOOK – 21 – HOMETOWN ST. THOMAS
Desserts & Baked Goods Apple Dutch Baby Ingredients: 4 large eggs ½ cup unbleached all-purpose flour 1 tbsp sugar ½ tsp baking powder 1 pinch salt 1 cup milk 1 tsp vanilla extract 2 tbsp unsalted butter, melted ½ tsp ground nutmeg ¼ cup unsalted butter ½ cup white sugar, divided ½ tsp ground cinnamon ½ tsp ground nutmeg 1 large tart apple, peeled, cored, and sliced Directions:
Line the pan with apple slices and sprinkle the remaining ¼ cup sugar over the apples. Place the pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples. Bake in the preheated oven for 15 minutes. Reduce heat to 375°F (190°C) and bake for an additional 10 minutes. Slide the pancake onto a serving platter and cut into wedges.
Combine the eggs, flour, 1 tbsp sugar, baking powder, and salt in a large bowl. Gradually mix in the milk, stirring constantly. Add the vanilla, melted butter, and ½ tsp nutmeg. Let the batter stand for 30 minutes or overnight. Preheat the oven to 425°F (220°C). Melt ¼ cup butter in a 10-inch oven-proof skillet, brushing butter up the sides of the pan. Combine ¼ cup sugar, cinnamon, and ½ tsp nutmeg in a small bowl, and sprinkle the sugar mixture over the butter.
Cooking Tip: Preheat the oven: Always preheat your oven to the correct temperature before placing your dish inside.
BRIWOOD HOLIDAY COOKBOOK – 22 – HOMETOWN ST. THOMAS
Grandma’s Chocolate Chip Cookies by Jaycee Giles Ingredients: 1 cup margarine 1 cup sugar ½ cup brown sugar 2 eggs ½ tsp vanilla extract 2 ¾ cups flour 1 tsp baking soda ½ tsp salt 1 cup chocolate chips Directions: Preheat oven to 350°F. Line baking sheets with parchment paper and set aside. In a medium bowl, mix flour, baking soda, and salt. Set aside. Cream together margarine and sugars until combined. Beat in eggs and vanilla until light and fluffy, about 1 minute. Mix in dry ingredients until just combined, then stir in chocolate chips. Roll 2 to 3 tablespoons of dough into balls and place evenly spaced on the prepared cookie sheets. Bake for approximately 12 minutes, or until the edges just start to turn brown. Let cookies sit on the baking pan for 5 minutes before transferring to a cooling rack.
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BRIWOOD HOLIDAY COOKBOOK – 23 – HOMETOWN ST. THOMAS
Desserts & Baked Goods
Hot Cocoa Cookies by Chelsea Lale Ingredients: 1 ¾ cups flour 1/2 cup cocoa powder
1 ½ tsp cornstarch 1 tsp baking soda 1/2 tsp salt 3/4 cup butter 3/4 cup brown sugar 1/2 cup sugar 1 egg 1 egg yolk 2 tsp vanilla 2 cups chocolate chips, separated 1 cup mini marshmallows 1-3 tsp neutral oil (amount will vary) Directions: Preheat oven to 325°F. Line a baking tray with parchment paper. Sift the flour, cocoa powder, cornstarch, baking soda, and salt into a medium-sized bowl. Set aside. In a large bowl, cream together the butter and sugars until light and fluffy. Mix in the egg, yolk, and vanilla. Fold in the sifted dry ingredients in three stages, mixing just until combined. Fold in 1 cup of chocolate chips and the mini marshmallows. Drop the cookie dough onto the lined baking sheet, forming 1.5-inch balls. Bake for 11 to 13 minutes. Allow the cookies to cool. Cooking Tip: Rest the dough: Let cookie or bread dough rest to enhance flavour and improve texture.
Lemon Blueberry Blondies by Chelsea Lale Ingredients: 1/2 cup unsalted butter, melted 1 tbsp neutral oil (vegetable, canola, sunflower, etc.) 1 1/8 cups granulated sugar 2 eggs 1 tsp vanilla extract 1 1/2 tsp lemon extract Zest of 1 lemon 1 cup flour 1/2 tsp salt 1/4 cup blueberry pie filling Directions: Preheat oven to 325°F. In a small pot over medium-low heat, melt the butter. In a large mixing bowl, combine melted butter, oil, and sugar. Whisk together until lightened and fluffy. Whisk in the eggs, vanilla extract, lemon extract, and lemon zest until thoroughly combined. Gently fold in the flour and salt, mixing just until combined. Pour the lemon blondie batter into a parchment-lined 8x8-inch pan. Spoon drops of blueberry filling across the top, then use a butter knife to swirl it into the batter. Bake at 325°F for 20 to 25 minutes, until the centre is just set. Let cool before cutting.
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BRIWOOD HOLIDAY COOKBOOK – 24 – HOMETOWN ST. THOMAS
Lemon Squares by Brian Giles Crust Ingredients: 1 cup flour
Molten Lava Pudding Cake This decadent dessert does not contain eggs, so you won’t have to worry about serving it undercooked! It is a simple yet delicious treat that can be topped with whipped cream, raspberries, or both! Ingredients : 1 ¼ cups white sugar, divided 1 cup all-purpose flour ½ cup quality cocoa powder, divided 2 tsp baking powder ¼ tsp salt ½ cup milk
½ cup butter ¼ cup sugar Pinch of salt Crust Directions: Preheat oven to 350°F. Blend flour, butter, sugar, and salt until well combined. Press the mixture into a greased 9x9” pan. 1 cup sugar 2 tbsp butter ¼ tsp baking powder 3 tbsp lemon juice 2 eggs Custard Directions: Keep the oven at 350°F. Mix the sugar, butter, baking powder, lemon juice, and eggs until well combined. Pour the mixture over the baked crust. Bake for an additional 25 minutes. Once cooled, sprinkle the top with a little icing sugar. Bake for 20 minutes. Custard Ingredients:
⅓ cup melted butter 1 ½ tsp vanilla extract ½ cup packed light brown sugar 1 ¼ cups boiling water Directions: Heat the oven to 350°F.
Stir together ¾ cup sugar, the flour, baking powder, salt, and ¼ cup cocoa powder. Stir in the milk, melted butter, and vanilla, and beat until smooth. Pour the batter into an ungreased 9-inch baking pan. Stir together the remaining ½ cups of sugar, brown sugar, and the remaining ¼ cup of cocoa powder. Sprinkle this mixture evenly over the batter. Pour hot water over the top and DO NOT stir. Bake for 35 to 40 minutes or until the centre is almost set. Let stand for 15 minutes. Spoon into dishes and top with whipped cream and/or berries.
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BRIWOOD HOLIDAY COOKBOOK – 25 – HOMETOWN ST. THOMAS
Quick Sticky Buns by Rob and Denise Flack Ingredients: 1 (10-ounce) can refrigerated biscuit dough ½ cup packed light brown sugar ¼ cup chopped red glazed cherries ¼ cup chopped green glazed cherries
Desserts & Baked Goods
Microwave Peanut Brittle Ingredients: 1 cup white sugar ½ cup golden corn syrup 1 cup peanuts 1 tsp vanilla extract 1 tsp butter 1 tsp baking soda Directions: In a microwave-safe bowl, stir together the sugar and corn syrup. Microwave on high for 4 minutes. Add the peanuts and microwave on high for 3 minutes. Add the butter and vanilla extract, then microwave on high for an additional 2 minutes. Remove from the microwave and gently stir in the baking soda. Carefully pour the mixture onto a greased cookie sheet when it becomes foamy. Allow the brittle to cool and harden, then break it into pieces.
1 tsp ground cinnamon 2 tbsp margarine, melted 2 tbsp dark corn syrup Directions: Preheat the oven to 450°F. Grease an 8-inch cake pan. Cut each biscuit in half and form each piece into a ball, mixing the red and green cherries through the dough. Combine sugar and cinnamon in a small bowl. Dip each biscuit half into margarine, then into the sugar mixture. Place in the prepared pan. Mix the remaining margarine and sugar mixture and spoon it over the biscuit balls. Drizzle corn syrup on top. Bake in the preheated oven for 10 to 12 minutes. Serve warm. Chocolate Cranberry Pistachio Brownies Ingredients: 1 cup unsalted butter, chopped 1 cup dark chocolate, roughly chopped 5 eggs, lightly beaten 250g sugar 1 1/3 cups all-purpose flour 1/3 cup cocoa powder 1/2 cup dried cranberries, chopped 1/2 cup pistachio kernels, roughly chopped Directions: Preheat your oven to 400° degrees F. Line an 11 x 7” brownie pan with baking paper, leaving an overhang on the long sides for easy removal. Melt the butter and chocolate together in a saucepan over low heat. Once melted, set aside to cool slightly. Whisk the eggs into the cooled chocolate mixture until well combined. Add the sugar, flour, cocoa powder, cranberries, and pistachios, stirring until fully mixed. Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes, until the edges are dry and the centre is just set. Allow the brownies to cool in the pan for 15 minutes before using the baking paper to lift them out.
May the spirit of the season fill your home with happiness and joy! Merry Christmas!
Season’s greetings to you on this most magical time of the year. May your hearts and homes be filled with the joy of the festive season.
43808 Talbot Line, St. Thomas 519-631-9066 info@jumbobuildingproducts.com www.jumbobuildingproducts.com
BRIWOOD HOLIDAY COOKBOOK – 26 – HOMETOWN ST. THOMAS
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