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
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