HOLIDAY COOKBOOK – 2025 –
CHRISTMAS IN PORT STANLEY – 1 – HOLIDAY COOKBOOK
Sticky Toffee Pudding I serve at my own family gathering. Others come from friends and neighbours who were kind enough to share the tastes and traditions that make their holidays unique. This collection is more than just a set of recipes; it is an invitation. An invitation to try something new, to rediscover an old classic, and most importantly, to bring the people you care about together in the spirit of joy, sharing, and celebration. My hope is that this cookbook becomes the beginning of a new annual tradition here in Port Stanley, one that reflects our community’s love of food, our sense of hospitality, and the way we come together during the holiday season. A Christmas Blessing: May your gatherings be warm, your plates be full, and your memories be sweet. May the season bring you peace, joy, and plenty of reasons to raise a glass in celebration with those you hold dear. Merry Christmas, from my family to yours.
Welcome to the Inaugural Christmas in Port Stanley Holiday Cookbook Going back to Dickens and the Victorian age, the picture of Christmas has always been tied to the warmth of the household hearth. Whether through stories of carollers in the snow, festive gatherings in candlelit rooms, or the aroma of something delicious simmering away
in the kitchen, the heart of the season has always been about food, family, and togetherness. From elaborate, decadent dishes to simple, cherished family recipes, Christmas traditions remind us that what truly matters is sharing good food with the people we love. It is my Christmas wish that this very first Christmas in Port Stanley Holiday Cookbook brings that same sense of warmth and connection into your home. May it inspire a little laughter, a few flour fights, and plenty of unforgettable meals around your own modern hearth. Inside, you’ll find a collection of recipes meant to celebrate both the rich flavours of the season and the spirit of community that makes Port Stanley such a special place. There are comforting main courses, festive side dishes, baked goods that smell like pure holiday cheer, and indulgent desserts to cap off your celebrations. Some of these recipes are personal favourites I turn to year after year, like the
CHRISTMAS IN PORT STANLEY – 2 – HOLIDAY COOKBOOK
Index
Page 18...... Greek Honey Cookies (Melamakaroma) Page 19......Maple Butter Tarts
Mains and Sides Page 4........Italian Sausage, Peppers & Onions Page 4........Acorn Squash Soup Page 6........Beer Battered Cheese Curds Page 6........ Fall Apple & Butternut Squash Soup Page 7........French Onion Soup Page 8........ Palmer’s Maple Chili for Chilli Winter Days Page 8........Potato and Egg Salad Page 10...... Staci’s Cranberry Sauce Page 10...... Sundried Tomato and Turkey Sausage Penne Desserts & Baked Goods Page 11 .....Boterkoeck
Page 20......Microwave Peanut Brittle Page 20...... Staci’s Gingerbread Cake Page 20...... Nan Hayes’ Lemon Squares Page 21......Molten Lava Pudding Cake Page 21...... Nitey-Nites
Page 22......Pumpkin Cheesecake Pie Page 22...... Royal Oak’s Ginger Cookies Page 23......Salted Caramel Butter Tarts Page 24...... Sticky Toffee Pudding with Caramel Sauce
Baking Conversion Chart Page 25 Turkey Timeline Page 36
Page 11......Christmas “Crack”ers Page 12......Christmas Fruitcake Page 14...... Cousin Eddie’s Eggnog Page 15...... Festive Cranberry Punch Page 15...... Staci’s Whipped Shortbread Page 16...... Geoff’s Famous Carrot Cake Page 16......The Grinch Cocktail Page 17...... Gingerbread Cheesecake
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CHRISTMAS IN PORT STANLEY – 3 – HOLIDAY COOKBOOK
Mains and Sides Italian Sausage, Peppers & Onions by Vera Davey, Quaker Spring Farms A classic dish that’s both easy to make and delicious! Ingredients • 6 links sweet Italian sausage • 2 tbsp olive oil • 1 large yellow onion, sliced • 1 red onion, sliced • 4 cloves garlic, minced
• 1 large red bell pepper, sliced • 1 large green bell pepper, sliced • 1 tsp dried basil • 1 tsp dried oregano • 1/4 cup white wine Directions Heat a large frying pan over medium heat.
• 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.
Looking for a New Shed this Winter? Add the sausages and cook until browned on all sides. Transfer sausages to a cutting board and slice into pieces. Add olive oil to the pan and heat over medium-high. Sauté the onions and garlic for 3 minutes. Add the bell peppers, basil, and oregano. Pour in the white wine and cook until the onions and peppers are softened, about 5 minutes. Return the sausages to the pan, reduce heat, cover, and simmer for 12 minutes. Serve warm. Acorn Squash Soup 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 • 1/4 tsp nutmeg • 1/8 tsp cayenne pepper • 4 cups vegetable broth • 1 tbsp fresh thyme leaves, plus more for garnish
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CHRISTMAS IN PORT STANLEY – 4 – HOLIDAY COOKBOOK
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CHRISTMAS IN PORT STANLEY – 5 – HOLIDAY COOKBOOK
Beer Battered Cheese Curds by Jansen Cheese Ingredients • 2 quarts corn oil for frying • 1/4 cup milk • 1 cup all purpose flour • 3/4 cup beer • 1/2 tsp salt • 2 eggs • 2 lb fresh, dry cheese curds, broken apart (cannot use frozen) Directions Heat corn oil in a deep-fryer or large saucepan to 375°F (190 °C). Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat and remove with a wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
Fall Apple & Butternut Squash Soup Ingredients • 1 tbsp olive oil • 1 medium yellow onion, chopped • 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 • 1/2 cup half-and-half cream • 1 tsp salt • 1/4 tsp nutmeg (fresh is always best) • 1/4 tsp black pepper 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. 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.
Cooking Tip: Freeze stock in cubes – it’s easy to use in small amounts.
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CHRISTMAS IN PORT STANLEY – 6 – HOLIDAY COOKBOOK
French Onion Soup Ingredients • 6 large yellow onions • 4 tbsp extra virgin olive oil
• 2 tbsp butter • 1 tsp sugar • 1 tbsp apple butter • kosher salt • 2 cloves garlic, minced • 8 cups beef stock • 1/2 cup dry white wine • 2 bay leaves • 1 tbsp fresh thyme leaves or 1/2 tsp dried thyme • 1/2 tsp freshly ground black pepper • 8 slices (1” thick) french bread or baguette • 1 ½ cups grated gruyère cheese • Sprinkling grated parmesan cheese Directions Peel and thinly slice the onions. There should be about 10 cups of sliced onions in total. In a 5 to 6-quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium-high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions
Wishing You Peace and Comfort This Holiday Season At Christmastime, we celebrate togetherness, joy, and love— but we also pause to remember those who are no longer with us. From our family to yours, Williams Funeral Home extends warm wishes for a peaceful Christmas and a New Year filled with gentle moments of reflection and hope. May the memories of your loved ones bring comfort to your heart during this season and beyond. start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and onions. Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic and cook for a minute more. Add the wine to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go. Add the stock, bay leaves, apple butter, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves.
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CHRISTMAS IN PORT STANLEY – 7 – HOLIDAY COOKBOOK
While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil (you’ll end up using about a tablespoon and a half of olive oil for this). Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven. Turn the toast over and sprinkle with the grated gruyère cheese and Parmesan. Return to the oven when it’s close to serving time and bake until the cheese is bubbly and lightly browned. To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350°F, or until the cheese bubbles and is slightly browned. Palmer’s Maple Chili for Chilly Winter Days
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
• 1½ cups mayonnaise • 1 cup diced cucumber • 1 cup diced tomatoes • 1 stalk celery, finely chopped • 1 tsp dry mustard • 1 tbsp smoked paprika • 1/2 tsp salt • Pepper to taste Directions
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. 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.
by Palmer’s Maple Syrup Ingredients • 1 lb ground beef • 1 can red kidney beans
• 1 can black beans • 1 can white beans • 1/2 cup Palmer’s maple syrup • 1 package of chilli seasoning or chilli spice
• 2 796ml cans diced tomatoes • 1 284 ml can of mushrooms • 1/2 cup celery, chopped • 1/2 cup onion, diced Directions Brown ground beef in a skillet, and drain the fat. In a large slow cooker combine cooked beef with the remaining ingredients. Cover and cook on low for 6-8 hours.
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CHRISTMAS IN PORT STANLEY – 9 – HOLIDAY COOKBOOK
Sundried Tomato and Turkey Sausage Penne by The Turkey Shoppe Ingredients • 1 lb. Oegema’s tomato basil sausage • parmesan cheese or shredded goat cheese • 1 tbsp. olive oil • 1 onion, chopped • 1/2 lb. mushrooms, chopped
Staci’s Cranberry Sauce Ingredients
• 1 can frozen cranberry juice, thawed • 1 ½ cups fresh or frozen cranberries • 1/2 cup dried cranberries • 1 orange • 3 tbsp Grand Marnier or other orange liqueur (optional) Directions In a pot add the cranberry juice, cranberries and dried cranberries with the juice of the orange. Cook over medium- low heat. Once the cranberries start to burst open (15–20 mins) and the sauce is beginning to bubble add the zest of half the orange and the liqueur (or water) and continue to cook for 10 minutes until the sauce has thickened. Let cool and then refrigerate to serve chilled.
• 2 cloves garlic, minced • 1/2 lb spinach, chopped • 1/4 cup sundried tomatoes, sliced • 1/2 lb. penne noodles Directions
Cook turkey sausages in a fry pan or oven and then slice. Meanwhile, in a large non-stick skillet, heat oil over medium heat, cook onions and mushrooms until tender, approximately 7 minutes. Stir in garlic and cook for 1 minute. Add spinach and sundried tomatoes and cook for approximately 3 minutes or until the spinach is wilted. Add sausage pieces. While cooking onions and mushrooms, prepare penne noodles according to package directions. Combine turkey, vegetables, and noodles. Toss with oil from sundried tomato jar or olive oil. Top with parmesan or goat cheese.
Cooking Tip: Don’t overcrowd the pan.
When cooking meat or veggies, leave space between pieces to ensure even cooking and browning.
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CHRISTMAS IN PORT STANLEY – 10 – HOLIDAY COOKBOOK
Christmas “Crack”ers Ingredients • 35–40 saltine crackers • 1 cup butter • 1 cup brown sugar • 2 cups semi-sweet chocolate chips • 1/2 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 “Crack”ers
Desserts and Baked Goods Boterkoek by Kim Ariesen, Owner of Studio Style A classic almond shortbread recipe from my grandma that I make every Christmas—always a family favourite! Ingredients • 1 cup butter • 1 cup white sugar • 1 egg yolk • 3½ tsp almond extract • 1 tsp baking powder • 1¾–2 cups all purpose flour Directions Preheat oven to 350°F. In a large bowl, cream the butter until smooth. Stir in the sugar until well combined. Add the egg yolk and mix. Stir in the almond extract. Add the baking powder and flour, mixing until a soft dough forms. Press the dough evenly into a greased 8- or 9-inch round pan. Bake for 35–45 minutes, or until golden brown. Allow to cool in the pan for a few hours before cutting. Cut into wedges and serve.
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CHRISTMAS IN PORT STANLEY – 11 – HOLIDAY COOKBOOK
Christmas Fruitcake by Boomers & Beyond Magazine Ingredients Quick Soaked Fruit • 1¼ cups raisins • 2/3 cup diced dried apricots • 1/3 cup mixed peel
• 2/3 cup glace cherries • 3/4 cup chopped dates • 1 cup + 2 tbsp either apple juice (you can also substitute some of the juice for brandy) Microwave the fruit and juice in a bowl on high for one and a half minutes, then let stand for an hour until the fruit soaks up the liquid. Cake • 1/2 cup softened butter • 1½ cups dark brown sugar • 1/2 cup vegetable oil • 3 tbsp molasses • 1/2 tsp salt
Directions Preheat oven to 320°F. Grease and Line an 8 – 9” (with about 3” sides) pan with parchment paper. With an electric mixer, beat butter and sugar together until smooth (approx. 1 min). Add oil and molasses and mix until combined. Add spices, salt, and baking powder and mix until incorporated. Add in eggs one at a time and mix until incorporated. Stir in flour. When it is almost all incorporated, mix in fruit mix (including any extra liquid) and nuts. Pour into the pan, which you will then cover with foil and bake for 2½ hours , then remove the foil and bake for an additional 45 minutes. Let cool in the pan for 20 minutes before transferring to a cooling rack.
• 1/2 tsp All-spice • 1/2 tsp cinnamon • 1/2 tsp nutmeg • 3 room temperature eggs • 1/2 tsp baking powder • 1 2 / 3 cups all purpose flour • 3/4 cup chopped walnuts or pecans
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CHRISTMAS IN PORT STANLEY – 12 – HOLIDAY COOKBOOK
CHRISTMAS IN PORT STANLEY – 13 – HOLIDAY COOKBOOK
Cousin Eddie’s Eggnog by Boomers & Beyond Magazine Ingredients • 2 cups milk • 1/2 tsp ground cinnamon, plus more for garnish • 1/2 tsp ground nutmeg • 1/2 tsp pure vanilla extract • 6 large egg yolks • 1/2 cup granulated sugar • 1 cup heavy cream • 1 cup bourbon or rum (optional) • whipped cream for serving Directions Combine milk, cinnamon, nutmeg, and vanilla in a small saucepan over low heat and slowly bring the mixture to a low boil. Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in colour. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined. Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. Remove from heat and stir in heavy cream and the alcohol if you choose to. Refrigerate until chilled. When ready to serve, garnish with whipped cream and cinnamon.
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CHRISTMAS IN PORT STANLEY – 14 – HOLIDAY COOKBOOK
Festive Cranberry Punch Ingredients • 6 cups cranberry juice or pomegranate cranberry juice • 3 cups pineapple juice • 1 tbsp almond extract • 3 litres of ginger ale • 1 (12 oz.) bag fresh cranberries • 2 fresh oranges, sliced • ice Directions Combine the cranberry juice, pineapple juice, and almond extract. Mix well. Add the ginger ale and give the mixture a quick stir. For a festive touch, add in fresh cranberries and orange slices. Serve over ice and enjoy within a few hours to maintain the fizz from the ginger ale. Note : If you want to make it for adults only try adding vodka or rum.
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Staci’s Whipped Shortbread Ingredients • 1 lb butter, softened
• 1 cup icing sugar • 1/2 cup cornstarch • 3 cups all purpose flour • 1 tsp salt • 1 tsp vanilla Directions Preheat oven to 350°F. In a large bowl, beat butter and icing sugar until smooth and fluffy. In a separate bowl, whisk together cornstarch and flour. Slowly add the dry mixture to the butter mixture. Add salt and vanilla, then beat until light and airy, about 4–5 minutes, scraping down the sides as needed. The batter should resemble whipped cream. Form cookies (about 1 ½ tbsp each) and place on a baking tray lined with a silicone mat or parchment. Bake for 12 minutes, or until the bottoms are lightly golden.
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CHRISTMAS IN PORT STANLEY – 15 – HOLIDAY COOKBOOK
Geoff’s Famous Carrot Cake Ingredients • 1¼ 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 • 1/2 cup crushed pecans or walnuts • 1/2 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.
The Grinch Cocktail A fun and festive green drink that’s as mischievous as its name, perfect for holiday celebrations. Ingredients • 1½ oz vodka • 1/2 oz blue curaçao • 4 oz pineapple juice • 1/2 oz freshly squeezed lemon juice • 1/2 oz simple syrup • 4 drops green food colouring (natural or regular) • Maraschino cherry, for garnish Directions Add vodka, blue curaçao, pineapple juice, lemon juice, simple syrup, and food colouring to a cocktail shaker filled halfway with ice. Shake well for about 10 seconds. Fill a cocktail glass with ice. Strain the drink into the prepared glass. Garnish with a maraschino cherry.
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). Cooking Tip: Deglaze your pan: After sautéing, use wine, broth, or water to deglaze and capture all the flavour from browned bits.
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CHRISTMAS IN PORT STANLEY – 16 – HOLIDAY COOKBOOK
Gingerbread Cheesecake by Chelsey Lale Ingredients Gingerbread Crust: • 3 cups all purpose flour • 1/2 tsp salt • 1 tbsp ground ginger • 2 tsp cinnamon • 1/4 tsp ground cloves • 6 tbsp unsalted butter, softened • 3/4 cup dark brown sugar, lightly packed • 1 large egg • 1/2 cup fancy molasses • 2 tsp vanilla Cheesecake Filling: • 24 oz cream cheese, softened
Directions Crust: Preheat oven to 350°F. Line 10” springform pan with parchment. Sift all dry ingredients together. Cream butter and sugar together with an electric mixer on medium speed until lightened and fluffy. Add egg, molasses, and vanilla, mix on low speed until thoroughly combined, scraping down sides as needed. Fold in sifted dry ingredients until incorporated.
• 1 cup sugar • 4 large eggs • 1/4 cup fancy molasses • 2 tsp vanilla • 1 tbsp ground ginger • 2 tsp cinnamon • 1/4 tsp ground cloves • 1 cup full-fat sour cream • 3 tbsp flour
CHRISTMAS IN PORT STANLEY – 17 – HOLIDAY COOKBOOK
Press dough into prepared pan, ensure even thickness (1/8” - 1/4 “) Bake for 15-18 minutes until the center is fully set and the edges begin to brown. Allow it to cool. Cheesecake Filling: Preheat oven to 250°F. Cream sugar and cream cheese together until fluffy Add eggs, molasses, sour cream, and vanilla. Mix on low speed until combined, scraping down sides as needed. Add flour and spices, mix on low speed until just combined. Pour over cooled crust, and bake for 45-55 minutes until center jiggles slightly but is nearly set (if the center is too jiggly, the cheesecake will be underbaked, if fully set, the cheesecake will be overbaked and crack) Allow to cool in oven (turned off) with door ajar for 1 hour or until it reaches room temperature, then chill in the fridge for a minimum 4 hours, up to overnight Top with whipped cream and gingerbread cookies if desired. Baking Tip: Always preheat your oven – it ensures your baked goods cook evenly from the start
Greek Honey Cookies (Melomakarona) by Dianne Higgins, Owner of Higgins House This is an authentic recipe given to me by the mother of a friend. Traditionally, these cookies are made at Christmastime, but at Higgins House, we also sell them during Pollinators Week in June at the Horton Street Market. They are dairy- and sugar-free, with a texture that is both crisp and rich, balanced by the juicy, syrupy quality from the honey soak. Ingredients Dry Ingredients • 9 cups whole wheat flour • 2 tsp baking powder • 2 tsp baking soda • 1 tsp salt Wet Ingredients • 3 cups olive oil • 3/4 cup orange juice • 4 cups honey • 2 cups water • 2 tbsp lemon juice • 1/2 tsp almond extract • 2 cinnamon sticks • 10 whole cloves Topping Crushed walnuts mixed with cinnamon Directions Sift together the flour, baking powder, baking soda, and salt. Discard any wheat bran that remains in the sifter. In a large mixing bowl, beat together the olive oil, orange juice, honey, cinnamon, and cloves. Gradually add the sifted dry ingredients to the wet mixture, beating well after each addition. The dough will become stiff. When it is too stiff to mix, turn it out onto a board or countertop and knead in the remaining flour. Cover with a clean, dry cloth and let rest for 10 minutes. Using a small scoop or tablespoon, form dough into small egg-shaped ovals. Place on an ungreased cookie sheet and bake at 325°F for 10–15 minutes, until lightly browned. Allow to cool. For the syrup, combine honey, water, lemon juice, almond extract, cinnamon sticks, and cloves in a pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the syrup. Drop cooled cookies into the syrup, 2–3 at a time, and let soak for at least 30 seconds, or until well-saturated. Remove with a slotted spoon and place on a cooling rack. Sprinkle with crushed walnuts mixed with cinnamon. Let dry for 20 minutes before serving. • 3/4 cup honey • 1 tsp cinnamon • 1 tsp cloves Syrup
CHRISTMAS IN PORT STANLEY – 18 – HOLIDAY COOKBOOK
Maple Butter Tarts Ingredients • 16 (3”) unbaked tart shells • 1 cup raisins • 3/4 cup brown sugar • 1/4 cup butter, softened • 2 eggs • 1/2 cup Palmer’s maple syrup • 1 tbsp all purpose flour • 1 tsp vanilla extract • Pinch of salt Directions Preheat oven to 350°F. Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells. Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture. Bake in the preheated oven until the filling is set and the shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.
Cooking Tip: Season in layers – gradual seasoning builds depth.
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CHRISTMAS IN PORT STANLEY – 19 – HOLIDAY COOKBOOK
Microwave Peanut Brittle Ingredients • 1 cup white sugar • 1/2 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.
Staci’s Gingerbread Cake Every year, Staci would make this cake for her dad. After he passed, she began gifting it to one of his brothers or sisters in
his memory. Ingredients • 2½ cups all purpose flour • 1 cup sugar • 1/4 cup cocoa
Nan Hayes’ Lemon Squares Ingredients • 25 graham wafers (makes about 1 ½ cups of crumbs) • 1 tsp salt • 1 can condensed milk • 3 eggs, separating the yolks and whites • Juice of 2 lemons Directions Preheat Oven to 350°F. To prepare the crust, mix salt and wafer crumbs thoroughly. Pack 1/2 of this mixture on the bottom of a 9x9” pan. Mix together the condensed milk, egg yolks and the juice. Once mixed thoroughly, add the egg whites and mix and pour over the bottom layer. Cover with remaining crumbs. Bake until the top crust is brown. In a large bowl, combine flour, sugar, cocoa, ginger, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. In a separate bowl, lightly beat the eggs. Add molasses and oil, beating well. Stir in the water. Add wet ingredients to the dry mixture and stir until combined. Pour into prepared pan. Bake for 45–60 minutes, or until a toothpick inserted in the centre comes out clean. Cool, then dust with powdered sugar if desired. • 2 tsp powdered ginger • 1½ tsp baking powder • 3/4 tsp baking soda • 1/2 tsp salt • 1/2 tsp cinnamon • 1/2 tsp ground cloves • 1/2 tsp nutmeg • 2 eggs • 1 cup molasses • 2/3 cup vegetable oil • 1 cup water • powdered sugar (optional, for topping) Directions Preheat oven to 350°F. Spray a 12-cup bundt pan with non-stick spray, then sprinkle lightly with flour.
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CHRISTMAS IN PORT STANLEY – 20 – HOLIDAY COOKBOOK
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 • 1/2 cup quality cocoa powder, divided • 2 tsp baking powder
Nitey-Nites Submitted by Nora Sanders
Grandma Stock is famous for her meringues. On the farm in Tavistock, she always sorted the eggs, and inevitably, there were cracked ones to be used, not sold. This recipe came from the Oxford North District Women’s Institute cookbook Our Anniversary Album of Recipes (1980). Ingredients • 2 egg whites • 2/3 cup white sugar Optional: • 1 cup chopped nuts • 1 cup small chocolate chips Directions • Preheat oven to 350°F. • Beat egg whites until fluffy. Slowly add sugar and continue beating until stiff. • Stir in nuts and chocolate chips if using. (These are also lovely plain. For Christmas, try sprinkling with red or green sugar instead.) • Drop by teaspoonfuls onto a foil-covered cookie sheet. • Place in the oven, close the door, and turn the oven off. • Leave overnight. Cookies will be ready in the morning.
• 1/4 tsp salt • 1/2 cup milk
• 1/3 cup melted butter • 1½ tsp vanilla extract • 1/2 cup packed light brown sugar • 1¼ cups boiling water Directions Heat the oven to 350°F.
Stir together 3/4 cup sugar, the flour, baking powder, salt, and 1/4 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 1/2 cups of sugar, brown sugar, and the remaining 1/4 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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CHRISTMAS IN PORT STANLEY – 21 – HOLIDAY COOKBOOK
Pumpkin Cheesecake Pie by Briwood Staff
Ingredients Biscoff Crust 32 Speculaas cookies (8.8 ounces/250g) 5 tbsp (71g) unsalted butter, melted Filling • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature • 3/4 cup (150g) packed light or dark brown sugar • 3/4 cup (170g) pumpkin puree (canned is best) • 1 tbsp (8g) cornstarch • 2 tbsp (30ml) heavy cream, at room temperature • 1 tsp pure vanilla extract • 1/2 tsp lemon juice (do not omit) • 1 tsp ground cinnamon • 1/2 tsp ground ginger • 1/4 tsp ground nutmeg • 1/4 tsp ground cardamom • Small pinch freshly ground black pepper (optional) • 2 large eggs, at room temperature • Optional for garnish: whipped cream and a sprinkle of pumpkin pie spice Directions Preheat oven to 350°F (177°C). Make the crust: Use a food processor or blender to grind the Speculaas cookies i nto fine crumbs. You can also crush them in a zip- top bag with a rolling pin. In a medium bowl, stir together the Biscoff crumbs and melted butter until combined. The mixture will be thick and sandy. Press the mixture into an ungreased 9-inch pie dish, forming a compact crust. Don’t pack it down too firmly. Use a small flat-bottomed cup to smooth the bottom In a large bowl, beat the cream cheese and brown sugar together on medium-high speed until smooth and creamy (about 3 minutes). Scrape down the sides of the bowl. Add the pumpkin, cornstarch, heavy cream, vanilla extract, lemon juice, and spices, and beat until fully combined and smooth. Scrape down the sides of the bowl as needed. and a spoon to shape the edges. Bake the crust for 10 minutes. Make the filling:
Add the eggs one at a time, mixing after each addition just until blended. If there are any lumps, whisk by hand to smooth the batter. Reduce the oven temperature to 325°F (163°C). Spread the pumpkin cheesecake filling into the warm crust. Bake for 40–45 minutes, or until the filling is almost set with a slight wobble in the center. Tent with foil if the pie is browning too quickly. Cool the pie on a wire rack for 1 hour at room temperature, then refrigerate for at least 2 hours before serving. Optional toppings: Garnish with whipped cream and a sprinkle of pumpkin pie spice if desired. Royal Oak’s Ginger Cookies by Royal Oak Senior Living Ingredients 2¼ cups all purpose flour 2 tsp ginger
1 tsp baking soda 3/4 tsp cinnamon 1/4 tsp cloves 1/4 tsp salt 3/4 cup margarine 1 cup sugar 1 egg 1 tbsp water 1/4 cup molasses
Let’s Make Your Kitchen the Heart of the Holidays We know that the heart of every home is where the cookies are baked, the laughter is shared, and the late-night cocoa is poured. If your kitchen isn’t living up to its full potential, we’d love to help transform it into a space that brings even more joy to your family for seasons to come. Merry Christmas from Our Family to Yours
CHRISTMAS IN PORT STANLEY – 22 – HOLIDAY COOKBOOK
Salted Caramel Butter Tarts by Dianne Higgins, Owner of Higgins House (adapted from the Laura Secord Canadian Cookbook) The first time I baked these I over-baked them slightly, causing the tops to turn a dark brown. I decided I liked them better that way as the sugar had caramelized. I also noticed that like a lot of old recipes, they lacked salt, so I sprinkled a light dusting of sea salt on the tops of each and found it really enhanced the flavour. We regularly sell out of these at the Horton Street Market. Ingredients Filling • 1 cup mixed raisins (I use a mix of sultanas, as well as black and golden Thompson raisins) • 1/4 cup soft butter • 1/2 cup lightly packed brown sugar • 1 cup corn syrup • 2 eggs • 1 tsp vanilla extract • 1 tsp lemon juice • Sea salt, for sprinkling Food Processor Pastry • 2½ cups all purpose flour (you can substitute 1 cup pastry flour for a flakier crust if desired) • 1 tsp salt • 1/2 cup frozen butter, cut into 1-inch chunks • 1/2 cup frozen vegetable shortening, cut into 1-inch chunks (or use all butter if desired) • 1/4 cup very cold water
Directions Preheat oven to 350°F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a separate bowl, cream the margarine and sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Slowly stir the dry ingredients into the wet mixture. Shape dough into walnut-sized balls and roll them gently in a bowl of sugar. Place the cookies 2 inches apart onto a parchment-lined sheet pan and flatten slightly. Bake for 8 to 10 minutes. Allow cookies to cool on a baking sheet for 5 minutes. Sprinkle cookies with a small amount of sugar. Christmas and Palmer’s Maple Syrup Just Go Together Perfect for Breakfast, Cooking Baking, Cocktails & More
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CHRISTMAS IN PORT STANLEY – 23 – HOLIDAY COOKBOOK
Directions Place flour and salt in the bowl of a food processor. Process lightly for 30 seconds to combine. Add butter and shortening. Process for 1 minute, listening carefully. The loud thumps of the frozen butter and shortening will diminish as the chunks get smaller. Pause frequently to check. When pieces are smaller than a pea, add water. Continue processing until the dough forms large clumps. Turn out onto a floured surface. Gently form into a flattened ball, wrap in parchment or waxed paper, and chill for at least 1 hour or up to 2 days. Dust with flour and roll out under parchment to prevent sticking. Makes enough for 2 dozen tarts or one double-crust pie. Preheat Oven to 350°. Place raisins in a heatproof bowl and cover with boiling water. Allow to soak while assembling the rest of the ingredients. Beat together butter and brown sugar. Add corn syrup, eggs, vanilla, and lemon juice. Drain (but not completely) raisins and add to mixture. Fill pastry-lined tart pans or muffin cups ¾ full. Bake for 17–20 minutes until dark brown on top and pastry is lightly browned. Sprinkle with sea salt immediately upon removing them from the oven. Sticky Toffee Pudding with Caramel Sauce by Boomers & Beyond Magazine Ingredients Puddings • 1 cup pitted dates, chopped • 1/2 tsp baking soda • 5 tbsp unsalted butter, softened • 1/4 cup sugar • 1/4 cup packed light brown sugar • 1 large egg • 1 1/2 cups all purpose flour Caramel Sauce • 1 cup packed light brown sugar
Directions Preheat your oven to 350°F.
Lightly grease 6 jumbo muffin cups or 9 standard muffin cups. Bring to a boil 1 cup of water and the chopped dates in a saucepan. Remove from the heat and stir in the baking soda; warning, the mixture will foam. Set aside. With an electric mixer, cream the butter with both sugars in a medium bowl until the mixture is light and creamy. Beat in the egg. Stir in one- third of the date mixture (liquid included). Fold in half of the flour. Stir in another one-third of the date mixture, fold in the rest of the flour, and stir in the rest of the date mixture. Divide the batter among the muffin cups. Bake for 20 to 24 minutes if using jumbo cups, 15 to 19 minutes if using standard- sized cups, a toothpick inserted comes out clean when ready. While the pudding is baking, prepare the caramel sauce: Combine all the ingredients in a saucepan and bring to a boil, stirring a few times. Pour about a third of the hot caramel over the puddings while still in the tins. When it’s time to serve the puddings, preferably while they’re still warm, plate them and pour the remaining caramel sauce over them. Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Note: To prepare these cakes ahead of time, bake them as directed, then let them cool to room temperature, where they can remain for several hours, covered. Just before serving, plate the cakes and reheat them briefly in the microwave -just so they’re warm. Then prepare the caramel sauce and pour it over the cakes.
• 3/4 cup heavy cream • 3 tbsp unsalted butter
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CHRISTMAS IN PORT STANLEY – 24 – HOLIDAY COOKBOOK
Baking Conversion Chart Dry Ingredients (approximate, as density varies by ingredient) • 1 cup all purpose flour = 120 g • 1 cup bread flour = 130 g • 1 cup cake flour = 110 g • 1 cup granulated sugar = 200 g • 1 cup brown sugar (packed) = 220 g • 1 cup powdered sugar = 120 g • 1 cup rolled oats = 90 g
Butter Conversions • 1 stick butter (US) = ½ cup = 113 g • 2 sticks = 1 cup = 227 g
• ¼ cup butter = 56 g • 1 tbsp butter = 14 g Oven Temperatures
• 250°F = 120°C • 300°F = 150°C • 325°F = 165°C • 350°F = 180°C • 375°F = 190°C • 400°F = 200°C • 425°F = 220°C • 450°F = 230°C
• 1 cup cocoa powder = 100 g • 1 cup nuts (chopped) = 120 g • 1 cup butter = 227 g Liquids • 1 tsp = 5 mL
• 1 tbsp = 15 mL • 1 fl oz = 30 mL • ¼ cup = 60 mL • ⅓ cup = 80 mL • ½ cup = 120 mL • ⅔ cup = 160 mL • ¾ cup = 180 mL • 1 cup = 240 mL
Common Baking Terms • Dash = less than ⅛ tsp • Pinch = about 1/16 tsp • Heaping = slightly more than level measurement • Scant = slightly less than level measurement
• 1 pint (US) = 480 mL • 1 quart (US) = 960 mL • 1 gallon (US) = 3.8 L
Our Showroom is in the heart of Downtown St. Thomas, just a few steps from City Hall. Contact us for ANY of your Home Renovation needs, we do it all! the perfect kitchen This holiday season, our team is sending warm wishes for a = i p e Merry Christmas and a Happy New Year! Wishing Everyone a Very Merry Christmas and a Happy New Year!!
559 Talbot Street, St. Thomas Visit our showroom in the heart of Downtown St. Thomas—just steps from City Hall. From kitchens to full-home renovations, we do it all. Contact us today and let’s bring your vision to life! 519-207-4424
www.ickitchens.ca 519-207-4424
559 Talbot Street, St. Thomas
www.ickitchens.ca
CHRISTMAS IN PORT STANLEY – 25 – HOLIDAY COOKBOOK
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