Tasty treats are a common gift passed between friends, families and co-workers this time of year. If you're a little low on ideas we've got you covered.
The ladies behind the iconic Canadian Best of Bridge cookbooks have shared three great recipes with us. You can find these recipes and more in their new edition Best of Bridge Holiday Classics: 225 Recipes for Special Occasions.
Fruit and Nut Shortbread
A colourful addition to your Christmas baking.
1⁄2 lb butter 250 g
1 cup brown sugar 250 mL
1 egg yolk 1
2 cups flour 500 mL
2⁄3 cup glacé cherries, halved 150 mL
1⁄2 cup walnuts, chopped 125 mL
Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches (5 cm) in diameter and roll in waxed paper. Chill overnight.
While still cold and waxed paper still on, take a sharp knife and cut thin slices (1⁄8 inch/3 mm).
Set on greased cookie sheets, remove waxed paper and bake at 375°F (190°C) for 10 minutes. (Slightly brown edges). Makes about 48 cookies.
Note: Twist cookies off sheet.
3⁄4 cup buttermilk or plain yogurt 175 mL
1 large egg 1
23⁄4 cups all-purpose flour 675 mL
4 tsp baking powder 20 mL
1⁄2 tsp baking soda 2 mL
1⁄2 tsp salt 2 mL
1⁄2 cup margarine 125 mL
1 cup coarsely chopped cranberries 250 mL
(fresh or frozen)
1⁄2 cup granulated sugar 125 mL
1 tbsp butter, melted 15 mL
1⁄4 cup confectioners’ (icing) sugar 60 mL
Grated zest of 1 orange
Preheat oven to 375°F (190°C). Beat buttermilk and egg in small bowl and set aside.
In large bowl, combine flour, baking powder, baking soda and salt. Cut in margarine until mixture resembles small peas. Mix in cranberries, sugar and orange zest. Add buttermilk mixture and stir until soft dough forms.
Using your hands, form dough into a large ball and place on floured surface. Pat out to 1-inch (2.5 cm) thickness. Cut in 4-inch (20 cm) rounds.
Place on ungreased cookie sheet and bake scones for 15 to 20 minutes. While still warm, brush with butter and sprinkle with confectioners’ sugar. Makes 8 large scones.
Put this in fancy jars and give it as a little extra at Christmas time.
2 quarts popped popcorn 2 L
11⁄3 cups pecans 325 mL
2⁄3 cup almonds 150 mL
11⁄3 cups granulated sugar 325 mL
1 tsp vanilla 5 mL
1 cup margarine 250 mL
1⁄2 cup corn syrup 125 mL
Mix popcorn, pecans and almonds on a cookie sheet.
Combine sugar, vanilla, margarine and syrup in a pan. Boil 10 to 15 minutes or to a light caramel color.
Pour over corn, pecans and almonds. Mix well. Spread to dry.