Recipes

Ingredients 2 cups (500 ml) butter 2 cups (500 ml) white sugar 2 eggs 4 tsp (20 ml) vanilla extract 5 1/3 cups (1325 ml) sifted all-purpose flour 1 tsp (5 ml) baking powder ½ tsp (3 ml)  salt 1 cup (250 ml) candied fruit Optional: chocolate chips or nuts   Preparation In a large bowl, cream butter with electric mixer. Add sugar, little by little, until blended. Add eggs and vanilla. Mix well. In another bowl, mix flour, baking powder, salt and candied fruit (add chocolate chips or nuts also, if using). Add this mixture to the sugar mixture and stir until blended. Divide batter into 3 equal parts, shape into logs and wrap in wax paper. Refrigerate for at least 3 hours (logs can also be frozen for several weeks before baking). Before baking, slice logs into 5-mm pieces and place on cookie sheet lined with parchment paper. Preheat oven to 375°F (190°C) and bake until cookies are golden (about 10-12 minutes). Click here to learn how to make this gift wrapping.

Dip Mixes Below are some ideas tasty for DIY holiday treats you can make for friends, family or coworkers! To make these festive dip mixes, you will need food-safe clear plastic fillable ornaments, as well as ribbon, bows, gift tags, and other festive materials to decorate your DIY gifts. Festive Dip 1½ tsp (8 ml) dried parsley flakes 1½ tsp (8 ml) dried onion powder or flakes ¾ tsp (4 ml) dried chives 1½ tsp (8 ml) chili powder ¾ tsp (4 ml) ground cumin ¼ tsp (1 ml) salt Directions Mix ingredients well. Remove the stopper from the ornament. Pour the mixture into the ornament using a funnel. Replace the stopper. Give as a gift, with a gift card detailing how to prepare the dip. Write the following directions on the card Add the mixture to ½ cup (125 ml) of sour cream and ½ cup of mayonnaise. Blend well. Cover and refrigerate for 2 to 4 hours. Serve. Italian Dip 1 tbsp. (15 ml) parmesan cheese ¾ tsp (4 ml) garlic powder ¾ tsp (4 ml) onion powder ½ tsp (2.5 ml) paprika ½ tsp (2.5 ml) celery seed ¼ tsp (1 ml) salt Directions Mix ingredients together. Remove the stopper from the ornament. Pour the mixture into the ornament using a funnel. Replace the stopper. Give as a gift, with a gift card detailing how to prepare the dip. Write the following directions on the card Add the mixture to ½ cup (125 ml) of sour cream. Blend well. Cover and refrigerate for 2 hours. Serve. Bacon Dip 1 tbsp. (15 ml) simulated bacon bits ½ tsp (2.5 ml) dried beef bouillon base ½ tsp (2.5 ml) dried onion flakes ¼ tsp (1 ml) onion powder Directions Mix ingredients together. Remove the stopper from the ornament. Pour the mixture into the ornament using a funnel. Replace the stopper. Give as a gift, with a gift card detailing how to prepare the dip. Write the following directions on the card Add the mixture to ½ cup (125 ml) of sour cream. Blend well. Cover and refrigerate for 1 hour. Serve. Dill Dip 1 tsp (5 ml) dill seed ¼ tsp (1 ml) salt 1 tsp (5 ml) dried onion flakes 1 tsp (5 ml) dried parsley Directions Mix ingredients well. Remove the stopper from the ornament. Pour the mixture into the ornament using a funnel. Replace the stopper. Give as a gift, with a gift card detailing how to prepare the dip. Write the following directions on the card Add the mixture to ½ cup (125 ml) of sour cream and ½ cup of mayonnaise. Blend well. Cover and refrigerate for 2 hours. Serve. Ranch Dip 2 tsp (10 ml) dried parsley ¾ tsp (4 ml) dried thyme 1 tsp (5 ml) dried onion flakes ½ tsp (2.5 ml) dried garlic powder A pinch of salt A pinch of pepper Directions Mix ingredients well. Remove the stopper from the ornament. Pour the mixture into the ornament using a funnel. Replace the stopper. Give as a gift, with a gift card detailing how to prepare the dip. Write the following directions on the card Add the mixture to 1½ cups (375 ml) of sour cream, ½ cup of mayonnaise and 2 tablespoons (30 ml) of fresh lemon juice. Blend well. Cover and refrigerate for 4 hours. Serve.

Below are some tasty DIY holiday treats you can make for friends, family or coworkers! To make these sweet holiday treats, you will need food-safe clear plastic fillable ornaments or plastic pastry bags to hold your decadent creations, as well as ribbon, bows, gift tags, and other festive materials to decorate your DIY gifts. Salty Caramel Hot Chocolate Ingredients: 2½ cups (625 ml) sugar ½ cup (125 ml) cocoa 4½ tbsp. (68 ml) of fleur de sel 1 cup (250 ml) powdered milk ¾ cup (190 ml) brown sugar 1½ cups (375 ml) semi-sweet chocolate chips Directions: In a bowl, mix the sugar, cocoa, fleur de sel, powdered milk and sugar. Remove the ornament stoppers and place equal amounts in each ornament using a funnel. Lastly, add the chocolate chips. Replace the stopper in the ornament. Attach a gift card with hot chocolate preparation instructions. Write the following directions on the card: Stir the mixture. To one cup of water, add 2 tablespoons (30 ml) of the mixture and a few drops of vanilla. Whisk well. Warm over medium heat, stirring occasionally. Serve and enjoy. Rudolph Hot Chocolate Ingredients: 1½ cups (375 ml) sugar ¾ cup (190 ml) cocoa 2 cups (500 ml) powdered milk 1 cup (250 ml) semi-sweet chocolate chips 2 cups (500 ml) mini marshmallows Decoration: 2 attachable eyes 1 red pom-pom 1 brown pipe cleaner Directions: In a bowl, mix the sugar, cocoa and powdered milk. Pour the mixture into disposable pastry decorating bags. Finish by adding chocolate chips and marshmallows. Close and seal the pastry bags. Decorate with the eyes, pom-pom and pipe cleaner. Attach card with preparation instructions, and give as gift Write the following directions on the card: Place the marshmallows aside. Mix the chocolate chips into the powder mixture. Into a cup of water, stir 2 tablespoons (30 ml) of the hot chocolate mixture. Whisk well. Warm over medium heat, stirring occasionally. Add a few marshmallows on top, serve and enjoy.   Peppermint Hot Chocolate Ingredients: 1 cup (250 ml) sugar 1 cup (250 ml) cocoa 1 cup (250 ml) powdered milk ½ tsp (2.5 ml) salt ½ cup (125 ml) crushed peppermint candy cane ½ cup (125 ml) mini marshmallows Directions: In a bowl, combine the sugar, cocoa, powdered milk and salt. Remove the ornament stoppers. Pour the mixture into the ornaments in equal parts using a funnel. Add the broken candy cane and the marshmallows. Replace the stopper in the ornament. Attach a gift card with hot chocolate preparation instructions. Write the following directions on the card: Place the marshmallows aside. Mix the hot chocolate mixture with the candy cane. Into a cup of water, stir 2 tablespoons (30 ml) of the hot chocolate mixture. Whisk well. Warm over medium heat, stirring occasionally. Add a few marshmallows on top, serve and enjoy. White Hot Chocolate Ingredients: ¼ cup (63 ml) sugar 1 x 3.3 oz. (102 g) vanilla pudding mix powder 1 cup (250 ml) powdered milk ¼ cup (63 ml) sugar snowflakes 1 cup (250 ml) white chocolate chips Directions: In a bowl, combine the sugar, vanilla pudding mix and powdered milk. Remove the stoppers from the ornaments and pour in the mixture in equal parts using a funnel. Add the sugar snowflakes and white chocolate chips on top. Replace the stopper in the ornament. Attach a gift card with hot chocolate preparation instructions. Write the following directions on the card: Stir the ingredients. Add 2 tablespoons (30 ml) of the mixture into 1 cup of water. Whisk well. Warm over medium heat stirring occasionally. Serve and enjoy.

Ingredients 2 cups (500 ml) butter 2 cups (500 ml) white sugar 2 eggs 4 tsp (20 ml) vanilla extract 5 1/3 cups (1325 ml) sifted all-purpose flour 1 tsp (5 ml) baking powder ½ tsp (3 ml)  salt 1 cup (250 ml) candied fruit Optional: chocolate chips or nuts Preparation In a large bowl, cream butter with electric mixer. Add sugar, little by little, until blended. Add eggs and vanilla. Mix well. In another bowl, mix flour, baking powder, salt and candied fruit (add chocolate chips or nuts also, if using). Add this mixture to the sugar mixture and stir until blended. Divide batter into 3 equal parts, shape into logs and wrap in wax paper. Refrigerate for at least 3 hours (logs can also be frozen for several weeks before baking). Before baking, slice logs into 5-mm pieces and place on cookie sheet lined with parchment paper. Preheat oven to 375°F (190°C) and bake until cookies are golden (about 10-12 minutes). Click here to learn how to make this gift wrapping.

Ingredients 3 cups (750 ml) brown sugar 2/3 cup (150 ml) melted butter 2/3 cup (150 ml) 15% or 35% cream 2 cups (500 ml) icing sugar A pinch of love Preparation Butter a 6" x 10" pan. In a saucepan, mix brown sugar, cream and butter. Bring to a broil. Let the mixture boil for about 5 minutes. Remove fudge from heat. Blend in icing sugar with a whisk or electric mixer. Beat until creamy. Pour into buttered pan. Chill until firm and cut into squares. Enjoy with a cold glass of milk!

Use pancake molds or cookie cutters to make a cheerful holiday breakfast Ingredients 1 cup (250 ml) all-purpose flour 1 tsp (5 ml) baking powder 2 tbsp. (30 ml) sugar 1 egg 1 cup (250 ml) milk ½ tsp (2.5 ml) vanilla extract Directions In a bowl, combine the flour, baking powder and sugar. In another bowl, mix the egg, milk and vanilla extract. Slowly add the liquid ingredients to the dry mixture. Whisk briskly until smooth. Grease the cookie cutters or pancake molds well to avoid sticking. Place molds or cutters into frying pan, and pour the mixture into them (about 5 mm or ¼ in. thick). Cook for about 2 minutes then turn, carefully ensuring that the pancake does not stick in the mold. Cook for another 2 minutes. Remove and serve with butter & real maple syrup, powdered sugar, cinnamon sugar, fruit compotes, or however you enjoy your pancakes!

There are literally hundreds of French toast recipes. The base is generally a simple mixture of eggs and milk, usually in proportions of ½ cup of milk to 2 eggs. Here are a few ways to make this classic a little more festive: Add some orange zest to your mixture for a wonderful citrusy tang. Use the “Christmas” fruit, the cranberry, either crushed into your mixture or served on top like a jam. It’s a beautiful way to add flavour and colour to your breakfast! A timeless classic: cinnamon and nutmeg. Add them to your mixture to give your French toast that irresistibly familiar flavour. Got a lot of leftover crusty bready, fruit loaf or even panettone? Use them to make your next delicious French toast! PSST! Once you’ve prepared your French toast, use any leftover mixture to make a delicious omelette side dish! Go ahead, have some fun! There are so many great ideas, so let your imagination run wild!

Ingredients ¼ cup (65 ml) red lentils ¼ cup (65 ml) split green peas ¼ cup (65 ml) barley 1/3 cup (85 ml) beef bouillon powder 2 tbsp (30 ml) dried parsley 2 tbsp (30 ml) dried onion flakes 1 tsp (5 ml) thyme ½ tsp (2.5 ml) pepper 1 tbsp (15 ml) dried basil ½ cup (125 ml) tricolour fusilli Directions Place ingredients in the jar, making distinct layers. Close the jar. Give as a gift with a gift card detailing preparation instructions. Write the following directions on the card Pour the contents into a large cooking pot. Add 10 cups (2.5 L) of water and one 796 ml can of diced tomatoes. Bring to a boil. Cover and simmer for 1 hour or until the peas and lentils are tender.

This homemade potpourri is a perfect project for a cold afternoon at home and will fill your home with fragrance! ¼ lemon, dried ¼ orange, dried ½ apple, dried 1 cinnamon stick 2 tbsp (30 ml) whole cloves ½ tsp (3 ml) grated nutmeg 1 tbsp (15 ml) quatre épices spice mix 3-4 bay leaves Water Place the ingredients in a pan. Heat to release fragrance. Quantities can be adjusted to suit your personal preference. You can also replace dried fruit with fresh fruit peel.