Canadian Insight

Fay’s Holiday Treats

These cookies are quick and easy. You can use any flavor of kisses that you  like or have on hand. It makes a nice big batch.

Shortbread cookies with a tasty surprise in the middle.

Tastier than the bought squares and very easy to make.

Carrots  give this shortbread cookie a healthy twist.

           These cookies really do melt in your mouth.

          Appealing to the eye and very easy to make.

Great with your morning coffee or afternoon tea. You can exchange mixed peel for the cranberries.

Instead of apricot jam, try strawberry or peach and exchange sliced hazelnuts for the almonds.

Freeze and keep well. Delicious and a must at all gatherings.

Very few ingredients, easy to make but hard to resist.

Caramel Kisses

½ cup softened butter (no substitutes)

½ cup packed brown sugar

½ cup sugar

1 egg

1 tsp almond extract

2 cups flour

1 tsp baking soda

¼ tsp salt

40 caramel kisses

In a mixing bowl cream together the butter and the sugars. Beat in the egg and the almond extract. Mix together the flour, baking soda and salt. Now gradually add this dry mixture to the creamed mixture. Cover and chill for ½ an hour or until it is easy to handle. Roll dough into 1 inch balls and then roll in some additional sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 325*F oven for 9 minutes or until lightly browned. Immediately press a caramel kiss into the center of each cookie when you take them out of the oven.

 

Apricot Almond Squares 

½ cup margarine

1 cup white chocolate baking chips

2 eggs

½ cup sugar

1 cup white flour

1 tsp vanilla

1 cup apricot jam

1 cup white chocolate baking chips

½ cup sliced almonds

Melt margarine and 1 cup white chocolate baking chips in a small saucepan, stirring until smooth and set aside. Beat the eggs and sugar together on high speed with an electric mixer until thick and light (about 5 minutes).  Stir in melted chocolate mixture, flour and vanilla, mix well. Spread half of the batter in a greased 9 inch square cake pan. Bake at 325 F for 15 to 20 minutes or until light brown. Cool for 5 minutes and then spread jam on top. Stir 1 cup of white chocolate chips into remaining batter. Drop by spoonfuls evenly over apricot jam. Spread carefully and sprinkle with sliced almonds. Bake for another 20 to 35 more minutes, or until set.  Cool completely before cutting into squares.

 

Cherry Blossoms

1 cup butter, softened (no substitutes)

½ cup sifted icing sugar

1 tsp vanilla

2¼ cups all purpose flour

 1 cup ground almonds

50 whole maraschino cherries, patted dry

Granulated sugar

Cream the butter, icing sugar and vanilla together thoroughly. Then add the flour and mix well. Stir in the ground almonds. Flatten a small amount of the dough in the palm of your hand. Put a cherry in the center and wrap dough around to cover the cherry completely. Shape into a ball.  Place on an ungreased baking sheet and bake for 10 to 14 minutes or until golden at 325 F. Roll balls in sugar while still warm. Makes 4 to 5 dozen cookies depending on the size. 

 

 

Nanaimo Bars

Base:

½ cup margarine

5 tbsps cocoa

¼ cup white sugar

1 egg, beaten

½ tsp vanilla

½ cup chopped walnuts

½ cup coconut

1½ cups graham wafer crumbs

Filling:

1¼ cups icing sugar

½ cup margarine

3 tbsps Birds custard

Icing:

3 squares semi-sweet chocolate

2 tbsps margarine

¼ tsp vanilla

Base: In a large saucepan, melt margarine and stir in the cocoa and sugar. Add the egg and vanilla and stir well. Add the walnuts, coconut and the crumbs and mix well. Press into a 9X9 inch square pan. Put in refrigerator until cool.

Filling: Beat together icing sugar, margarine and custard and spread on the cooled base.

Icing: Melt together the chocolate squares, margarine and vanilla in a saucepan. Pour over second layer and quickly smooth the chocolate icing. Refrigerate and slice when set and cooled. 

 

Carrot Shortbread Cookies

1 cup butter

 ½ cup sugar

½ tsp almond flavoring

1¾ cups flour

½ tsp salt

1 cup grated raw carrots

1 cup chopped walnuts

Blend the butter, sugar and flavoring. Beat in the flour and salt. Mix in the carrots and walnuts. Shape into 2 rolls, wrap well and freeze. While still frozen slice thinly and bake on an ungreased cookie sheet for 10 minutes or until golden at 375 F.  Makes 4 dozen.

 

Cherry Clouds

4 egg whites

1¼ cups sugar

cup chopped walnuts

cup chopped pitted dates

cup chopped candied cherries

Place egg whites in a bowl and let them stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high until stiff peaks form and the sugar is dissolved. Fold in the walnuts, dates and cherries.

Drop by teaspoonfuls 2 inches apart on a lightly greased baking sheet. Bake for 20 to 30 minutes or until light brown and firm to the touch at 300 F. Cool on wire racks and store in airtight containers when cookies are cold. Makes about 5 dozen. 

 

 

Chocolate Toffee Bars

1½ cups semi-sweet chocolate chips

¾ cup flaked coconut

¾ cup  Skor toffee bits

½ cup sliced almonds

1½ cups all purpose flour

cup white sugar

¾ cup margarine

1 can eagle brand milk

Preheat oven to 350 F. Grease 13X9 inch cake pan. Combine the chocolate chips, coconut, toffee bits and almonds. Set aside. Combine flour and sugar, cut in the margarine until mixture is crumbly. Press firmly into your greased pan and bake for 12 minutes or until light brown.    Then pour eagle brand milk evenly over the crust. Sprinkle the chocolate chip mixture over the milk. Press down firmly. Bake 25 to 30 minutes or until light brown. Cool before slicing.   

 

 

Welsh Cakes

2 cups all purpose flour

½ cup white sugar

2 tsp baking powder

½ tsp salt

¼ tsp nutmeg

¼ tsp cinnamon

½ cup margarine

½ cup currants

¼ cup chopped dried cranberries

1 egg

⅓ cup milk

In large bowl, put flour, sugar, baking powder, salt, nutmeg and cinnamon. Cut in the butter until crumbly. Stir in the currants and the cranberries. Beat the egg with a fork and add in the milk. Stir egg and milk mixture into the dough as for pie crust.

Roll to ¼ inch thick on a lightly floured surface. Cut into 3 inch rounds. Fry on griddle or fry pan  over medium heat until light brown and flip and brown other side. Makes 24 

 

Cherry Winks

1 cup white sugar

¾ cup shortening

2 tbsps milk

1 tsp vanilla

2 eggs

2¼ cups all purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup chopped walnuts

1 cup chopped dates

cup chopped maraschino cherries, well drained

1½ cups coarsely crushed cornflakes cereal

30 maraschino cherries, halved, drained

In a large bowl combine the sugar, shortening, milk, vanilla and eggs and beat well. Stir in the flour, baking powder, baking soda, salt, walnuts, dates and cup chopped cherries and mix well. Cover the dough with plastic wrap and refrigerate for easy handling. Drop dough by rounded teaspoonful into the crushed cereal, coating thoroughly. Form into a ball and place 2 inches apart on a greased cookie sheet. Lightly press half a maraschino cherry into the top of each ball. Bake at 375 F for 10 to 12 minutes or until light brown. Makes 5 dozen cookies.

 

Turtles

 

Melt the following ingredients in a pot on low heat:

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

5 tbsps margarine

4½ cups white mini marshmallows

Take pot off the heat and add:

1 cup Rice Krispies

½ cup chopped walnuts

Stir well. Drop by teaspoonful on a greased cookie sheet and let it set. Keep in airtight container in the refrigerator. Makes about 40 turtles.

 

Gluten-free Yuletide Log

3 eggs, separated

1 cup sugar, divided

cup pumpkin

¾ cup rice flour & 1 tsp xantham gum

1 tsp baking soda

½ tsp ground cinnamon

tsp salt

Filling:

1 250 g pkg of cream cheese

2 tbsps margarine, softened

1 cup icing sugar

1 tsp vanilla

Line a 15X10”baking pan with parchment paper. Grease the paper & put aside. Preheat oven to 375 F. In a large mixing bowl beat egg yolks until thickened. Gradually add ½ cup sugar followed by the pumpkin. Beat on high until sugar is dissolved.

In a separate bowl beat egg whites until soft peaks form. Add   remaining sugar & beat until peaks are stiff. Fold into egg yolk mixture.

In a small mixing bowl combine flour, xantham gum, baking soda, cinnamon & salt. Fold into egg-pumpkin mixture. Pour into baking pan. Bake for 13 to 15 min. or until batter springs back. Cool for a few min. then turn the cake onto an icing sugar dusted tea towel. Peel off paper & gently roll cake, jellyroll style, into the towel. Let cool completely. In a small bowl beat cream cheese, icing sugar & vanilla until smooth.                      Unroll cooled cake & spread filling on cake, roll back up & freeze. Remove from freezer 15 min. before serving & dust with icing sugar. Makes 10 slices.

 

Peanut Butter Tart Squares

¼ cup margarine

¼ cup smooth peanut butter

cup light brown sugar

¾ cup all purpose flour

¼ cup cornstarch

¼ tsp salt

Topping:

½ cup corn syrup

2 tbsps cornstarch

¼ tsp baking powder

Pinch of salt

2 tbsps margarine

2 eggs, beaten

1 tsp vanilla

½ cup chopped unsalted peanuts

½ cup peanut butter chips

½ cup semi-sweet chocolate chips

Beat margarine, peanut butter & sugar in a bowl until creamy. Stir in the flour, cornstarch & salt until well combined & crumbly. Press  evenly into bottom of greased 8” square baking pan. Bake at 350 F for 12 to 15 min. or until light brown around edges. Set aside.

Topping: Stir together corn syrup, cornstarch, baking powder & salt until smooth. Stir in margarine, eggs  & vanilla until blended. Pour over crust. Sprinkle peanuts & both chips over top. Bake for 20 to 25 min. or until golden & just set in the middle. Let cool completely before cutting into squares.

Toffee Almond Chocolate Squares

Crust:

2 cups all purpose flour

2 cups quick cooking oatmeal

1 cup brown sugar

 1 tsp baking soda

1 cup margarine, melted

Topping:

1 300 g pkg milk chocolate chips

1 cup slivered almonds

1 225 g pkg toffee bits

1 cups caramel sundae sauce

cup all purpose flour

Crust: combine the first four ingredients in a mixing bowl. Add melted margarine. Mix well. .Reserve 1¼ cups of the mixture for topping. Press the remaining into greased 13X9” cake pan. Bake at 350 F for 12 to 15 min. or until light brown.

Topping: combine baking chips, almonds & toffee bits. Sprinkle evenly over base. Mix together sundae sauce & flour until smooth. Pour evenly over crust. Sprinkle reserved mixture on top. Bake for 20 to 25 min. or until golden. Cool completely before cutting into squares.

 

Cornflake Snowballs

½ cup margarine

1 pkg marshmallows (400 grams)

1 cup medium shredded coconut

1 cup flaked almonds

1 cup chopped dried cranberries

6 cups cornflakes cereal

Melt margarine & marshmallows slowly until dissolved over medium heat in a pot. Remove from heat and add the remaining ingredients. Let cool slightly. With wet hands roll into balls & let cool or refrigerate.  Makes 55 balls. Or press into greased 9X13” pan & let cool before cutting into squares. 

 

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It will surprise you with its taste. Very moist and simply delicious!  You can change it to conventional by substituting rice flour & xantham gum with all-purpose flour.

A  delicious square especially for peanut butter lovers.

                Freezes well and easy to make.

 A treat that all the kids will love, young or old. Freezes well.