Category Archives: Desserts

Christmas Cherry Cake

A delicious and never fail moist white cake and half the work of a regular Christmas cake. Freezes well.

Christmas Cherry Cake
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Ingredients
  1. 1 cup white sugar
  2. 1 cup butter
  3. 2 eggs, beaten
  4. 1/2 cup orange juice
  5. 2 cups flour
  6. 1 tsp. baking powder
  7. 12 oz. sultana raisins
  8. 8 oz. halved red glace cherries
  9. (or use half red and half green cherries)
Instructions
Instructions
  1. Cream butter and sugar. Add beaten eggs and orange juice. Sift four and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (This will keep them from sinking to the bottom of the cake.) Add floured raisins and cherries to dough. Bake in a large greased, wax paper lined loaf pan at 300 F. for 2 1/2 hours. Don’t serve until several days old. Wrap in plastic or foil wrap and store in a sealed container.
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A delicious and never fail moist white cake and half the work of a regular Christmas cake. Freezes well.
The only thing worse than being old and bent is being young and broke.
 

Ginger Cookies

Makes about 6 dozen spicy cookies.

Ginger Cookies
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Ingredients
  1. 1 1/2 cups shortening
  2. 2 cups sugar
  3. 2 eggs, beaten
  4. 1/4 cup molasses
  5. 4 cups flour
  6. 4 tsp. baking soda
  7. 1/2 tsp. salt
  8. 4 tsp. ground ginger
  9. 2 tsp. ground cinnamon
  10. 2 tsp. ground cloves
  11. 1/4 tsp. ground white pepper (optional)
  12. sugar
Instructions
  1. In large bowl, cream shortening and sugar together.
  2. Beat eggs and molasses together and blend with creamed sugar mixture.
  3. Combine flour, baking soda, salt, ginger, cinnamon, cloves and white pepper.
  4. Add dry ingredients to creamed mixture and blend well. Chill for 1 hour.
  5. Shape dough into 1″ balls and roll in sugar.
  6. Preheat oven to 350 F. Place balls on cookie sheets 2″ apart and bake for 8-9 minutes.
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 260), A Year of The Best(Page: 132)
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Makes about 6 dozen spicy cookies.
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Lemon Shortbread Cookies

The Christmas baking list just increased by one! Makes 4 dozen.

Lemon Shortbread Cookies
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Ingredients
  1. 3/4 cup butter softened
  2. 1/3 cup icing sugar (confectioner’s sugar)
  3. 1 tsp. grated lemon zest
  4. 1 Tbsp. fresh lemon juice
  5. 1 1/4 cups floour
  6. 1/2 cup cornstarch
Frosting
  1. 3/4 cup icing sugar (confectioner’s sugar)
  2. 1/4 cup butter, softened
  3. 1 tsp. grated lemon zest
  4. 1 tsp. fresh lemon juice
Instructions
  1. In a large bowl, cream butter and icing sugar. Mix in lemon zest and juice. Add flour and cornstarch and mix thoroughly. Divide dough in half. Shape each half into a 1″ roll. Wrap in plastic wrap and refrigerate for at least 1 hour or until ready to bake. Preheat oven to 350 F. Using sharp knife, cut into 1/4″ slices. Place each slice 2″ apart on cookie sheet. Bake for 8-12 minutes, or until set. These cookies do not brown. Cool completely.
  2. Frosting: In a small bowl,combine icing sugar, butter, lemon zest and lemon juice. Beat until light and fluffy. Frost cooled cookies then hide them before the children discover your new best recipe!
  3. A Year of The Best (Page: 130)
Instructions
  1. In a large bowl, cream butter and icing sugar. Mix in lemon zest and juice. Add flour and cornstarch and mix thoroughly. Divide dough in half. Shape each half into a 1″ roll. Wrap in plastic wrap and refrigerate for at least 1 hour or until ready to bake. Preheat oven to 350 F. Using sharp knife, cut into 1/4″ slices. Place each slice 2″ apart on cookie sheet. Bake for 8-12 minutes, or until set. These cookies do not brown. Cool completely.
  2. Frosting: In a small bowl,combine icing sugar, butter, lemon zest and lemon juice. Beat until light and fluffy. Frost cooled cookies then hide them before the children discover your new best recipe!
Notes
  1. A Year of The Best (Page: 130)
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The Christmas baking list just increased by one! Makes 4 dozen.
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Rhubarb and Strawberry Crumble

A Classic Pair In A Classic Dessert.

Rhubarb and Strawberry Crumble
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Ingredients
Topping
  1. 3/4 cup pecan halves, toasted 175ml
  2. 1 1/2 cups flour 375ml
  3. 1/2 cup firmly packed brown sugar 125ml
  4. 1 1/2 tsp. grated orange zest 7ml
  5. 1/4 tsp. nutmeg 1ml
  6. 1/2 cup butter, softened 125ml
Filling
  1. 4 cups 1″ (2.5cm)pieces of rhubarb 1L
  2. 2 cups sliced strawberries 500ml
  3. 3 Tbsp. flour 45ml
  4. 1/2 cup sugar 125ml
Instructions
  1. To Make Topping: Preheat over to 350F (180C). Spread pecans on a baking sheet and place in oven for 5-7 minutes, or until lightly toasted. Remove and let cool. Coarsely chop nuts and set aside. Stir together flour, brown sugar, orange zest and nutmeg. Add the flour mixture to the softened butter and mix with a fork to form a crumbly mixture; add pecans and stir into mixture until evenly distributed.
Notes
  1. Serves 8
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Light Christmas Cake

Our friend Irene doubles this and bakes in 2 – 9″ x 13″ pans. When cooled, she cuts the cakes in half lengthwise,then divides into three. She has 12 nice gifts for her best friends – that’s us!

Light Christmas Cake
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Ingredients
  1. 1/2 lb. butter 250g
  2. 1 1/2 cups white sugar 375ml
  3. 6 eggs
  4. 1/2 cup orange juice 125ml
  5. 3 cups regular flour, sifted 750ml
  6. 1 tsp. baking powder 5ml
  7. 1 tsp. salt 5ml
  8. juice and zest of 1 lemon
  9. 1/2 lb. red glace cherries 250g
  10. 1/2 lb. green glace cherries 250g
  11. 1/2 lb. citron peel 250g
  12. 2 slices each, red and green pineapple, cut up
  13. 2 lbs. Sultana raisins 1k
  14. 1/2 lb. blanched almonds 250g
  15. 1/4 cup Rum, optional 60ml
Instructions
  1. Preparation: Line the sides and bottom of a three-sized christmas cake tin set with buttered brown paper (or parchment paper). The night before you make the cake, pour boiling water over the raisins, drain, and dry on paper towelling. Leave overnight. Place fruit in a bowl and mix with 1/2 the flour. Cream sugar and butter, add beaten eggs, orange and lemon juice and zest. Add remaining flour, baking powder and salt. Mix well. Add floured fruit and chopped almonds. Pour into pans. Place a pan containing about 2″ of water on the bottom oven rack while cake is baking. Bake at 275 for two hours. Check the baking time after one hour. Test for doneness by inserting a toothpick – it should come out dry. Cool cakes. If desired, poke cooled cakes with a skewer and drizzle with rum.
Notes
  1. Wrap well and store in cool place.
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I love playing the violin, especailly when I am depressed – it helps me keep my chin up.
 

Pumpkin Chiffon Pie

You’ll be ‘thankful’ for this one.

Pumpkin Chiffon Pie
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Ingredients
  1. You’ll be ‘thankful’ for this one.
Ingredients
  1. 1 envelope unflavoured gelatin (1Tbsp.) 7 g
  2. 1/2 cup cold water 125ml
  3. 4 eggs, separated
  4. 1 cup evaporated milk 250ml
  5. 1 cup canned pumpkin 250ml
  6. 1/2 cup brown sugar 125ml
  7. 1/2 tsp. salt 2ml
  8. 1/2 tsp. nutmeg 2ml
  9. 1/2 tsp. cinnamon 2ml
  10. 1/4 tsp. ginger 1 ml
  11. 1/4 cup brown sugar 50ml
  12. 1 – 9″ baked pie shell 23cm
  13. 1 cup whipping cream, whipped 250ml
nstructions
  1. Soften gelatin in cold water. Set aside. In double boiler heat egg yolks, milk, pumpkin, 1/2 cup brown sugar and spices. Cook, stirring for 10 minutes. Remove from heat, add gelatin, stirring until dissolved. Refrigerate until thick. Beat egg whites and 1/4 cup (50ml) brown sugar until thick. Fold into pumpkin mixture. Turn into pie shell, top with whipped cream and refrigerate until ready to serve
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Frozen Peanut Butter Pie

A real smoothie….

Frozen Peanut Butter Pie
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Ingredients
  1. Frozen Peanut Butter Pie
  2. by Best of Bridge
Ingredients
Crust
  1. 1/3 cup butter 75 mL
  2. 1- 6 oz.pkg. semi-sweet chocolate
  3. chips 170g
  4. 2 1/2 cups Rice Krispies cereal 625 mL
Filling
  1. 1 – 8 oz. pkg. cream cheese, softened 250g
  2. 1 – 10 oz. can sweetened condensed
  3. milk 284 mL
  4. 3/4 cup peanut butter 175 mL
  5. 2 Tbsp. lemon juice 30 mL
  6. 1 Tsp. vanilla 5 mL
  7. 1 cup whipping cream, whipped 250 mL
  8. Chocolate fudge sauce ( see recipe in “Enjoy!” – pg.191)
Instructions
  1. In heavy saucepan, melt butter and chocolate chips over low heat. Remove from heat and gently stir in cereal until completely coated. Press into bottom and sides of a buttered 9″ pie plate. Chill 30 minutes. In large bowl, beat cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate sauce over pie and freeze 4 hours, or until firm. If you have any leftovers, wrap and return to freezer.
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Crazy Crunch


Put this in fancy jars and give it as a little extra at Christmas time