November 17, 2013

A SPECIAL SUPPLEMENT OF

NOVEMBER 2013

2013&

U2 Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star

Peanut Butter ButtonsPrep time: 15 minutes | Baking time: 18 minutes | Makes 26 to 28

Ingredients:½ cup (125 mL) unsalted butter, at room temperature1/3 cup (75 mL) peanut butter½ cup (125 mL) + 3 tbsp (45 mL) granulated sugar2 egg yolks2 tsp (10 mL) vanilla1½ cups (375 mL) all-purpose � our26 to 28 mini peanut butter cupsicing sugar

Directions:1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.2. Place butter and peanut butter in a large bowl. Using an electric mixer, beat on high until very creamy.3. Beat in ½ cup (125 mL) sugar until well blended. Then beat in egg yolks, one at a time, scraping down sides as needed. Beat in vanilla and then � our until combined.4. Place 3 tbsp (45 mL) sugar in a shallow dish. Form dough into 1-inch (2.5-cm) balls, and roll in the sugar. Place on prepared baking sheet about 2 inches (5 cm) apart. Use your � nger to press into centre of each dough ball to form an indent.5. Bake in preheated oven for 10 minutes. Remove from oven, place a peanut butter cup in indent and then continue to bake until golden and set, about 6 to 8 more minutes.6. Remove to a rack to cool completely. When completely cool, dust with icing sugar.www.newscanada.com

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Rogers Foods Ltd.

Baking Ingredients and Cookbooks available at…

Rich Mocha Freeze ‘N Drop Cookies… the coffee � avour is subtle compared to the rich double chocolate.

INGREDIENTS:2 cups margarine or butter1 1/3 cups brown sugar1 1/3 cups granulated sugar4 eggs4 tsp. vanilla4 cups ROGERS NO ADDITIVE ALL PURPOSE FLOUR2/3 cup cocoa4 tsp. instant coffee1 1/4 tsp. baking soda1/2 tsp. salt2 cups chocolate chipsCream butter and sugars well. Add eggs and vanilla. Beat well.In separate bowl, combine ROGERS NO ADDITIVE ALL PURPOSE FLOUR, cocoa, instant coffee, baking soda and salt. Stir into creamed ingredients.Stir chocolate chips into cookie mixture.Put dough into pails. Chill or freeze thoroughly. Drop by spoonsful onto cookie sheet and bake at 350 ˚F for 10 - 12 minutes.YIELD: 8 - 10 dozen

ROGERS BULK FOOD STORE4420 Larkin Cross Road, Armstrong, BC V0E 1B6

1-800-356-8735, ext. 5 • [email protected] • www.rogersfoods.com

Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star U3

Eggnog FudgeMakes 64 Pieces

Ingredients:• 3 cups (750 ml) granulated sugar• 1 cup (250 ml) eggnog• 1 tbsp (15 ml) corn syrup• 2 tbsp (25 ml) butter• 1 tsp (5 ml) vanilla• 1/2 cup (125 ml) chopped walnuts

Glaze• 1/4 cup (50 ml) semisweet chocolate

chips• 1 tsp (5 ml) butter

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Smith Dr., Armstrong250-546-3039

Open Daily: 9am - 7pm Thurs & Fri: 8am - 9pm

Preparation:Grease sides of large heavy saucepan. Add sugar; stir in eggnog and corn syrup. Cook over medium heat, stirring constantly until boiling.Cook, stirring only if necessary to prevent sticking, until candy thermometer reaches soft-ball stage of 238°F, and when ½ tsp (2ml) syrup dropped into very cold water forms soft ball that � attens on removal from water.Immediately remove from heat; let cool to lukewarm, 110°F, without stirring. Using wooden spoon, beat in but-ter and vanilla, beating until very thick and no longer shiny. Quickly stir in nuts. Spread in greased 8-inch square cake pan. Tip: If fudge sets too quickly before spreading in pan, reheat gently over low heat just until soft enough to spread. Glaze: Melt together chocolate chips and butter. Drizzle over fudge. Score into 1-inch squares while warm; let cool completely and cut into squares. Fudge can be layered between waxed paper in airtight container and stored for up to two weeks.

Recipe: The Canadian Living Christmas Book, Telemedia Publishing Inc./The Madison Press Limited.


Serving Size: 1 Number of Servings: 48

Ingredients:• ½ cup (1 stick) butter, softened• ½ cup unsweetened applesauce• ¾ cup packed brown sugar• 1 tsp. baking soda• 1 tsp. ground cinnamon• 1 tsp. ground cloves Directions:1. In a large bowl, mix butter and applesauce until blended. Add sugar, baking soda, spices, and salt. Stir in egg and egg whites. Mix in molasses and add � our. Cover and refrigerate dough for 2 hours.2. Preheat oven to 350°F. Mist 2 baking sheets with canola oil spray; set aside.3. Remove and roll out dough to ¼” thick. Use a 2” to 4” gingerbread cookie cutter to make shapes. Re-roll scraps of dough as necessary. Place cut-outs on prepared baking sheets 1” apart. Bake for 12 minutes or until golden brown. Cool for 20 to 30 minutes and decorate with frosting, nuts, and dried fruit, if desired.

Calories: 72; Fat: 2.0g; Saturated Fat: 1.0g; Protein: 2g; Carbohydrates: 12g; Fiber: 1g; Cholesterol: 10mg; Sodium: 75mg

• ½ tsp. salt• 1 large egg + 2 large egg whites, lightly beaten• ¾ cup molasses• 3½ cups whole-wheat � our• White frosting (optional, for decoration)• Almonds, pine nuts, dried cranberries and raisins (optional, for decoration)

BUFF MENFF FF

Submitted by

New members only. Valid at participating clubs. Free week may be exchanged for a special visit discount. Not valid with any other offer. © 2012 Curves International, Inc.

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Prep time: 20 minutes | Refrigeration time: 1 hour Baking time: 20 minutes | Makes 16 to 24

Ingredients:½ package block cream cheese, at room temperature,

cut into chunks (4 oz (125 g))½ cup (125 mL) unsalted butter, at room temperature,

cut into chunks¼ tsp (1 mL) salt

1 cup (250 mL) all-purpose flour½ cup (125 mL) peanuts, finely chopped¼ cup (60 mL) mini chocolate chips2 tbsp (30 mL) granulated sugar

Directions:1. Place cream cheese, butter & salt in a mixing bowl. Beat on high until smooth & creamy. Beat in flour, on low, until combined. Form dough into a flat disc & wrap with plastic wrap. Refrigerate for at least 1 hour.2. Meanwhile, in a small bowl, stir peanuts with chocolate chips, sugar and cinnamon. Upon removing from refrigerator, if dough is too firm to roll, let stand for about 10 minutes before moving on to the next step.3. Preheat oven to 350°F. Line 1 or 2 baking sheets with parchment paper. On a floured surface, use a floured rolling pin to roll dough very thinly into a circle, about 15 inches in size & about 1/8 - inch thick.4. Scantly spread dough with jam to cover, then sprinkle with nut mixture. Cut dough into wedges like a pie – for larger cookies, cut into 16 wedges, and for smaller cookies, cut into 24 wedges.5. Tightly roll each dough wedge from wide edge to point to enclose filling. Place on baking sheet. Whisk egg yolk with milk and brush tops of cookies.6. Bake in centre of preheated oven until lightly browned, 22-25 minutes. Cool on rack. www.newscanada.com

½ tsp (2 mL) cinnamon¼ cup (60 mL) seedless raspberry jam1 egg yolk1 tbsp (15 mL) milk

Peanutty Chocolate Raspberry Rugelach

• Mead Tasting & Sales• Country Store & Gift Shop

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250-542-8088

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Choco-Banana Bread BitesPrep Time: 15 minutes; Baking Time: 15 minutes Makes: about 36 cookies | Serving Size: 2 cookies

Ingredients:¾ cup (175 mL) Carnation Fat-Free Evaporated Milk2 tbsp (30 mL) vinegar1 cup (250 mL) ripe mashed bananas (2-3 medium)1 banana, sliced (¼”/5 mm) & quartered (about 2/3 cup/150 mL)1 tsp (5 mL) baking soda1 egg¾ cup (175 mL) packed brown sugar¼ cup (50 mL) Crisco Canola or Vegetable Oil1 tsp (5 mL) pure vanilla extract2 ½ cups (625 mL) Robin Hood Nutri Flour Blend Tastes Like White1 tsp (5 mL) baking powder1/3 cup (75 mL) semi-sweet chocolate chips (optional)36 banana chips (optional)

Directions:Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Combine evaporated milk and vinegar in a medium bowl. Stir well (mixture will thicken). Add bananas and baking soda to the evaporated milk mixture. Next, whisk egg, brown sugar, oil and vanilla in a separate large bowl. Stir in � our and baking powder. Add banana mixture and stir until mixture is well combined. Add chocolate chips if using.Drop 2 tbsp (30mL) dough on prepared baking sheets, about 2” (5cm) apart. Place banana chip on top of each cookie. Bake in preheated oven 13 to 15 minutes until the edges are lightly browned. Cool cookies on baking sheets for 5 minutes. Transfer cookies to cooling rack. Store cookies loosely covered or in the freezer.www.newscanada.com

Choco-Banana Bread Bites

5509 - 24th St,Vernon | 250.542.0338www.fabriclandwest.com

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INTO THE

778-475-6177 4406 29 th St. Vernon ,B C(Old Bakers Dozen Building)www.stonecastimpressions.com

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Triple-Chocolate CookiesMakes about 48 cookies

1½ cups unbleached all-purpose flour3 tbsp unsweetened natural cocoa powder½ tsp baking soda¾ cup unsalted butter at room temperature½ cup granulated cane sugar2/3 cup dark brown cane sugar½ tsp pure vanilla extract½ Tahitian vanilla bean, split horizontally½ tsp fleur de sel in fine grains3/8 cup (6 tbsp) 41 percent milk chocolate, roughly chopped3/8 cup (6 tbsp) 65 percent chocolate, roughly chopped

To make the dough:Sift the flour, cocoa and baking soda together in a bowl. Set aside. Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy. Add both sugars and the vanilla extract. Scrape the seeds from the vanilla bean into the bowl. Sprinkle the salt over the top. Beat on medium speed just until combined. Re-duce the speed to low. Add the dry ingredients in three addi-

tions, pulsing the mixer to incorporate each addition before adding the next one. Pulse just until a crumbly dough forms. Add both chopped chocolates and mix on low speed just until incorporated.

Turn the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs. Divide the dough in half. Roll each half into a log about 1¼ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center occasionally to prevent air pockets from forming and to keep the logs at an even thickness. Wrap the logs in plastic wrap and refrigerate until firm, at least three hours or up to three days.

To bake the cookies:Preheat the oven to 325° F. Line the bottoms of two 12-by-18 inch sheet pans with parchment paper. Remove the logs from the refrigerator and unwrap them. Using a ruler to guide you and a sharp knife, cut each log into rounds ½ - inch thick. If the dough crumbles as you cut it, reshape each slice. Place the rounds on the prepared pans, spacing them 1½ inches apart. Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until set but soft enough to hold a slight indentation when pressed with a fingertip, about 14 minutes. Let cool completely on the pans on wire racks.Store in an airtight container at room temperature for up to 1 week.

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Coconut Peanut MacaroonsPrep time: 5 minutes | Baking time: 15 minutes | Makes about 36

Ingredients:4 egg whites½ cup (125 mL) granulated sugar1 tsp (5 mL) vanilla½ tsp (2 mL) salt2¾ cups (675 mL) sweetened coconut, � aked or shredded1 cup (250 mL) peanuts, coarsely chopped

Directions:1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.2. Whisk egg whites with sugar, vanilla and salt until well combined. Stir in coconut & peanuts.3. Using 2 dessert spoons (as mixture is sticky), gather a heaping tablespoon (about 22 mL) of the mixture. Place on baking sheet and form into a tight mound. Repeat with remaining mixture, stirring mixture in bowl occasionally. Set macaroons about 2 inches (5 cm) apart on baking sheet.4. Bake 1 sheet at time until tops of cookies are golden brown, about 13 to 15 minutes. If macaroons aren’t perfectly shaped, edges can be trimmed with scissors, if desired.5. Remove from oven and cool for 10 minutes on baking sheet. Then remove to a rack to cool completely, about 20 minutes.www.newscanada.com

3. Using 2 dessert spoons (as mixture is sticky),

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Pairing wine with dessert Many people are novices when it comes to choosing the right wine to pair with food, and the same can be said when wine carries over into the dessert hour. Dessert is an expansive term for many different culinary creations, so finding the right wine to go with your dessert is not always easy. Here are some suggestions, courtesy of The Nibble, a specialty food magazine.

* Apple pie or tartlets: Anjou wines, like Bonnezaux* Cheesecake: Champagne or rich wines, like Sauternes* Chocolate: Late harvest Zinfandel or vintage port* Coconut custard pie: A Beerenauslese Riesling* Cookies: Whatever is the best you have on hand* Fresh fruit: Moscato D’Asti* Pudding or mousse: Fortified Muscats* Tiramisu: Sweet Malvasia or Champagne

Whipped Shortbread CookiesSubmitted by Bruce Rasmussen

Ingredients:2 cups butter, softened1 cup icing sugar3 cups flour1 cup corn starch

Preheat oven to 300°F. Add butter to bowl of a stand mixer. Start the mixer and slowly add icing sugar, continuing to mix at slow speed. Slowly add flour and corn starch until incorporated. IMPORTANT: Put mixer on medium speed, walk away, and let mix for 20 minutes. Drop from tea-spoon onto ungreased baking sheet. Bake for 25 - 30 minutes until lightly golden on the bottom.Makes approximately 70 cookies.

OnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnlOnl Liquor Store!

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Sweet Santa Shots1 ounce Midori liqueur½ ounce grenadine syrup

Carefully layer the grenadine syrup and the Midori liqueur in a shot glass to have red and green layers.

White Chocolate Martini2 ounces vanilla vodka1 ounce White Creme de Cocoa1 ounce white chocolate liqueur, like Godiva1 White chocolate bar

Pour ingredients into a shaker and shake thor-oughly. Strain into a chilled martini glass. Gar-nish with white chocolate shavings on top.

Pomegranate Martini1 ounce citrus vodka½ ounce orange liqueur3 ounces pomegranate juiceChopped ice¼ teaspoon lemon juiceLemon slice for garnish

Combine all ingredients in a cocktail shaker. Add ice so that the shaker is about one-third full. Shake for several seconds and strain into a cocktail glass. Garnish with the lemon slice.

Spiced Cake Martini2 ounces hazelnut flavor liqueur, like Baileys½ ounce cake flavored vodkaSprinkle of nutmeg powder

Shake all ingredients together and strain into a martini glass. Sprinkle with nutmeg and serve.

Holiday Sparkle2 ounces apple cider1 ounce club sodaCinnamon stick

Mix cider with club soda and serve in a tall glass with a cinnamon stick garnish. A refreshing and nonalcoholic drink option.

The Candy Cane1 ounce vodka1 ounce peppermint schnapps½ ounce heavy creamDash of grenadine for color

Mix all ingredients in a cocktail shaker filled with ice. Pour into glasses filled with crushed ice. Garnish with a candy cane.

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U12 Cookies & Cocktails Sunday, November 17, 2013 - The Morning Star Sunday, November 17, 2013 - The Morning Star

Cherry Chocolate MousseSubmitted by Okanagan Spirits

Ingredients:3 egg yolks 75ml stock syrup 100g cherries, � nely chopped 50ml Okanagan Spirits Cherry Liqueur 160g dark chocolate (72% cocoa solids), melted 300ml double cream

Directions:Put the sugar and water in a saucepan over me-dium heat and cook until it reaches 120ºC (this is your stock syrup).

Put the egg yolks, 25ml of syrup and 15ml of Sour Cherry liquor in a bowl, place over a pan of gen-tly simmering water (make sure the water doesn’t touch the base or sides of the bowl) and whisk continuously until the mixture thickens, turns frothy and forms a sabayon.

Meanwhile, heat the remaining 50ml of stock syr-up in a saucepan over a medium heat until it reaches 120C. Place the sabayon in a food mixer and quickly whisk in the warm stock syrup until the mixture is cold. Mix in the chopped cherries and the remaining 50ml of the liquor.

Fold in the melted chocolate and double cream, and mix until smooth. Transfer the mousse into moulds and put in the fridge to set for two hours.

Ingredients:1 (8 ounce) round Brie cheese ¼ cup brown sugar ¼ cup chopped pecans 1 tablespoon Okanagan Spirits WHISKY

Directions:Preheat an oven to 350ºF (175ºC). Cut slits about ¼ - inch deep in a crossing pattern across the top and along the sides of the Brie wheel. Place the brie in a baking dish. Bake the Brie in the preheated oven until softened, about 5 minutes. While the Brie bakes, stir the brown sugar, pecans, and whiskey in a small bowl; pour onto the top of the Brie and return to the oven another 10 minutes. Serve immediately.

Rye Whisky Brie Submitted by Okanagan Spirits

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White christmas Hot Chocolate3 cups light cream or half-and-half¾ cup vanilla candy melts, chopped1 tsp vanillaPinch of ground cinnamon1 ounce Irish cream liqueur

Combine 1 cup of the cream with the candy in a saucepan. Melt over low heat, being careful not to burn. Add the remaining cream, vanilla and cinnamon until everything is heated. Add the liqueur and stir. Garnish with more cinna-mon. Serve warm.

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Celebration Sparkler

2 cups cold Sprite1 cup cold white grape sparkling beverageFresh raspberries for garnish

Mix beverages. Serve immediately in fluted champagne glasses with a raspberry in each glass. Makes 6 (4-ounce) servings.www.newscanada.com

Martini3 parts Absolut 100 proof vodka½ part Hiram Walker pumpkin spice liqueurSplash maple syrup

Combine all ingredients over ice and shake. Strain into martini glass, and garnish with a cinnamon stick.Recipe courtesy of www.drinkoftheweek.com

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November 17, 2013