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
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