Carols & Cookies

carolscookies and

holiday recipe + christmas carol collection

The ObserverAgassiz Harr ison

2 carols & cookies - 2010 | agassiz-harrison observer

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ContributorsPublished by The Agassiz Harrison Observer1-7026 Pioneer AvenueAgassiz, B.C. V0M 1A0Telephone: 604-796-4301Fax: 604-796-2081www.ahobserver.com

Publisher: Andrew FranklinEditor: Jessica PetersSales & Marketing: Kerry FergusonGraphic Design: Brittany BestPhotos: Black Press

ContentsJourney to Bethlehem .................................................3

CarolsSilent Night ...............................................................4Rudolph the Red-Nosed Reindeer .................................4Jingle Bells ...............................................................5Away in a Manger ......................................................5Silver Bells ................................................................6We Three Kings .........................................................6Frosty the Snowman ...................................................7Winter Wonderland ....................................................8Joy to the World ........................................................8Santa Claus is Coming to Town .................................11O Come All Ye Faithful ..............................................11

RecipesLemon Roast Potatoes ..............................................12Greek Chicken .........................................................12Brunch Casserole ....................................................13Lazy Man’s Cabbage Roll Casserole ..........................13Cheddar Scallop Cakes ............................................14Quinoa Stuffed Peppers ............................................14Turkey Casserole .....................................................15

7266 Pioneer Ave. | 604-796-8444AGASSIZ PRODUCE

Thank you for your loyal patronage... wishing you & yours all the best of the holiday season.

Jackie Greene & Staff

Oven Baked Chicken Fingers ....................................15Quick Pilaf with Pine Nuts ........................................16Brie Napoleon with Glazed Almonds ..........................16Christmas Morning Wife Saver Breakfast ....................17Cranberry Nut Bars ..................................................18Chocolate Raspberry Pie ..........................................18Maple Sticky Bars ...................................................19Pineapple Dessert ...................................................20Snowball Cookies ...................................................20Choco-Cherry Macaroons .........................................21Chipits Oatmeal Cookies ..........................................21Sugar Cookies & Simple Icing ...................................22

agassiz-harrison observer | carols & cookies - 2010 3

Helping families fi nd the perfect home for the holidays...wishing you the best of the season.

Merry ChristmasShannon Babcock

Cell: 604-795-1081www.shannonbabcock.com

carolscookies and

Dear ReadersWelcome to our 2010 edition of Carols and Cookies,

a holiday song book and recipe collection.

It’s always fun to roll up your sleeves in the kitchen to try something new, and that’s especially true during the holidays. This year, why not try baking up a chocolate raspberry pie? And if you’re stuck on what to make Christmas morning, you’ll fi nd that the Christmas Morning Wife Saver Breakfast is a real crowd pleaser.

While you’re cooking up a storm, why not fl ip through the pages to fi nd the lyrics to your favourite Christmas carols.

You’ll be having a holly jolly Christmas in no time!

Merry Christmas, from the Agassiz Harrison Observer.

Journey to BethlehemWhen Joseph and Mary were turned away from the inn

on that fateful night, it was just the beginning of a very extraordinary story.

It’s a story of hope and joy, right from the choir of angels through to the birth of baby Jesus. And it’s one that we tell over and over again, especially at Christmas time.

Well, imagine actually being in the story — walking with Mary and Joseph as Mary is nearing childbirth, hearing the innkeeper turn them away, and even hearing the angels sing Hallelujah.

The Journey to Bethlehem at Farm House Natural Cheeses offers exactly that experience.

“It really makes the story come alive,” says Farm House owner Debra Amrein-Boyes.

Actors playing Mary and Joseph, several innkeepers, the three kings and shepherds all play out the fi nal moments of that fateful night, on a “living stage.”

And the audience members can watch from nearby, accompanying Mary and Joseph from inn to inn. They will watch as the shepherds realize the angels are singing. In fact, they’ll even hear the angels singing themselves.

“This is a story of real people having a very real experience, and people can journey along with them,” Amrein-Boyes says.

They use contemporary language, she adds, and no solid, written script.

“The idea is to make it as natural as possible,” she says.

Of course, there will be all the farm animals, and children will have a chance to interact with the goats, sheep and donkey.

Amrein-Boyes says there will also be singing in the stable, with hot drinks and cookies available.

The event is in its fourth year, and runs this weekend only, on December 10, 11 and 12.

It’s free, and open to the entire family. It runs in most weather, except extreme freezing or blizzard conditions.

And while it is a free event, the Amrein-Boyes family will be accepting donations for a mission named Haiti Arise. Specifi cally, the money raised at Farm House Natural Cheeses will go towards building a goat dairy in Haiti. It was a project that began before the devastating earthquake earlier this year, and they continue to support it.

The Journey to Bethlehem runs from 6:30 p.m. to 8 p.m. For more information, phone 604-796-8741.


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Silent Night

Silent night, holy nightAll is calm, all is brightRound yon Virgin Mother and ChildHoly Infant so tender and mildSleep in heavenly peaceSleep in heavenly peace

Silent night, holy night!Shepherds quake at the sightGlories stream from heaven afarHeavenly hosts sing Alleluia!Christ, the Saviour is bornChrist, the Saviour is born

Silent night, holy nightSon of God, love’s pure lightRadiant beams from Thy holy faceWith the dawn of redeeming graceJesus, Lord, at Thy birthJesus, Lord, at Thy birth

Rudolph the Red-NosedReindeer

Rudolph, the red-nosed reindeer had a very shiny nose. And if you ever saw him, you would even say it glows.

All of the other reindeer used to laugh and call him names. They never let poor Rudolph join in any reindeer games.

Then one foggy Christmas Eve Santa came to say: “Rudolph with your nose so bright, won’t you guide my sleigh tonight?”

Then all the reindeer loved him as they shouted out with glee, Rudolph the red-nosed reindeer, you’ll go down in history!


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Jingle Bells

Dashing through the snowIn a one horse open sleighO’er the fi elds we goLaughing all the wayBells on bob tails ringMaking spirits brightWhat fun it is to laugh and singA sleighing song tonight

Chorus:Oh, jingle bells, jingle bellsJingle all the wayOh, what fun it is to rideIn a one horse open sleighJingle bells, jingle bellsJingle all the wayOh, what fun it is to rideIn a one horse open sleigh

A day or two agoI thought I’d take a rideAnd soon Miss Fanny BrightWas seated by my sideThe horse was lean and lankMisfortune seemed his lotWe got into a drifted bankAnd then we got upsot

Chorus

Away in a Manger

Away in a manger,No crib for His bedThe little Lord JesusLaid down His sweet head

The stars in the bright skyLooked down where He layThe little Lord JesusAsleep on the hay

The cattle are lowingThe poor Baby wakesBut little Lord JesusNo crying He makes

I love Thee, Lord JesusLook down from the skyAnd stay by my side,‘Til morning is nigh.

Be near me, Lord Jesus,I ask Thee to stayClose by me foreverAnd love me I pray

Bless all the dear childrenIn Thy tender careAnd take us to heavenTo live with Thee there

From Our Family to Yours, the best of the season & thank you for your patronage.See you in the New Year!

The Major Family

WALLY’S

8832 Young Rd.Chilliwack, BC V2P 4P5Phone: 604-795-9108Fax: 604-792-7500

Auto Body


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Silver Bells

City sidewalks busy sidewalks . Dressed in holiday style In the air there’s a feeling of Christmas Children laughing People passing Meeting smile after smile And on ev’ry street corner you’ll hear

Chorus:Silver bells silver bells It’s Christmas time in the city Ring a ling hear them sing Soon it will be Christmas day

Strings of street lights, even stop lights Blink a bright red and green As the shoppers rush, home with their treasures

Hear the snow crunch, see the kids bunch This is Santa’s big scene And above all this bustle, you’ll hear (Repeat Chorus)

We Three Kings

We three kings of Orient areBearing gifts we traverse afarField and fountain, moor and mountainFollowing yonder star

Chorus:O Star of wonder, star of nightStar with royal beauty brightWestward leading, still proceedingGuide us to thy Perfect Light

Born a King on Bethlehem’s plainGold I bring to crown Him againKing forever, ceasing never, over us all to rein

Chorus

Frankincense to offer have I, Incense owns a Deity nighPray’r and praising, all men raisingWorship Him, God most high

Chorus


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Telstar Window Service Ltd. Installation & Repair Window & Glass ReplacementCustom Made Retractables, Window screens & Storm doors.From the Telstar family to yours, Have a safe & cozy holiday season.

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Frosty the Snowman

Frosty the snowman was a jolly happy soul,With a corncob pipe and a button noseAnd two eyes made out of coal.Frosty the snowman is a fairy tale, they say,He was made of snow but the childrenKnow how he came to life one day.There must have been some magic in thatOld silk hat they found.For when they placed it on his headHe began to dance around.O, Frosty the snowmanWas alive as he could be,And the children say he could laughAnd play just the same as you and me.Thumpetty thump thump,Thumpety thump thump,Look at Frosty go.Thumpetty thump thump,Thumpety thump thump,Over the hills of snow.

Frosty the snowman knewThe sun was hot that day,So he said, “Let’s run andWe’ll have some funNow before I melt away.”Down to the village,With a broomstick in his hand,Running here and there allAround the square saying,Catch me if you can.

He led them down the streets of townRight to the traffi c cop.And he only paused a moment whenHe heard him holler “Stop!”For Frosty the snow manHad to hurry on his way,But he waved goodbye saying,“Don’t you cry,I’ll be back again some day.”Thumpetty thump thump,Thumpety thump thump,Look at Frosty go.Thumpetty thump thump,Thumpety thump thump,Over the hills of snow.

Enjoy the warmth & a coffee

while selectingyour perfect tree.

GiveGive thethe GiftGift of GreenGreenPoinsettias | Christmas Trees

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7 pmon Thursday, December 2, 9 & 16

Raffl e tickets 3 for a dollar!


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From our homes to yours ... enjoy the holidays with family & friends. Drive Safely.

604-796-2311 | 6968 Pioneer Ave., Agassiz

from Pete, Shelley & staff

Winter Wonderland

Sleigh bells ring, are you listening, In the lane, snow is glisteningA beautiful sight, we’re happy tonight.Walking in a winter wonderland.

Gone away is the bluebird,Here to stay is a new birdHe sings a love song,As we go along,Walking in a winter wonderland.

In the meadow we can build a snowman,Then pretend that he is Parson Brown

He’ll say: Are you married?We’ll say: No man, But you can do the jobWhen you’re in town.

Later on, we’ll conspire,As we dream by the fi reTo face unafraid, The plans that we’ve made,Walking in a winter wonderland.

In the meadow we can build a snowman,And pretend that he’s a circus clownWe’ll have lots of fun with mister snowman,Until the other kids knock him down.

When it snows, ain’t it thrilling,Though your nose gets a chillingWe’ll frolic and play, the Eskimo way,Walking in a winter wonderland.

Joy to the World

Joy to the world, the Lord is come!Let earth receive her King;Let every heart prepare Him room,And Heaven and nature sing, And Heaven and nature sing,And Heaven, and Heaven, and nature sing.

Joy to the world, the Savior reigns!Let men their songs employ;While fi elds and fl oods, rocks, hills and plainsRepeat the sounding joy, Repeat the sounding joy,Repeat, repeat, the sounding joy.

No more let sins and sorrows grow,Nor thorns infest the ground;He comes to make His blessings fl owFar as the curse is found, Far as the curse is found,Far as, far as, the curse is found.

He rules the world with truth and grace,And makes the nations proveThe glories of His righteousness,And wonders of His love,And wonders of His love,And wonders, wonders, of His love.

Payton & Buckle

$20Off

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45930 WELLINGTON AVE, CHILLIWACK604.792.2375

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OF $100 OR MORE(reg. priced merchandise)

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STORE INFORMATION:Garden Centre HoursMon - Saturday 8:30 am - 6:00 pmSunday & Holidays 10:00 am - 5:00 pm

Closed Christmas Day & New Year's Day

47558-Yale Road East, ChilliwackPhone: 604-792-4403 | Florist: 800-555- 7098 | www.littlemountaingardencentre.com

See our magnificent Poinsettias with many spectacular colours to choose from.

There are items to make charming place settings for your holiday table or collectables such as the Christmas village pieces from Department 56.

We lovingly, carefully grow all of our beautiful product so that you can continue to truly Shop Local. Wishing you the joy of the season & thank you for your patronage. From our families to yours, all the best in the New Year.

Gorgeous, lush holiday floral arrangements & wreaths or providing the accessories & helpful advice to help you design your own.


The Top Shop at Salish Plaza

1-46030 Yale Road | 604 792 0160

Suzanne’s at Vedder Village

103-5725 Vedder Road | 604 824 5990

Jenny’s at Southgate Shopping Centre

40-45905 Yale Road | 604 792 4755

Auld Phillips Downtown Chilliwack

46199 Yale Road | 604 792 0158

Show your valid BC Driver’s license stating that you reside

in Harrision Hot Springs, Agassiz or anywhere in between and as a gift to

you during this holiday season, receive

one regular priced item in the store!

Visit any of our 4 locations

25% off

BETWEEN DECEMBER8TH & 23RD 2010


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Santa Claus is Coming to Town

You better watch out You better not cry Better not pout I’m telling you why Santa Claus is coming to town He’s making a list And checking it twice; Gonna fi nd out Who’s naughty and nice Santa Claus is coming to town He sees you when you’re sleeping He knows when you’re awake He knows if you’ve been bad or good So be good for goodness sake! O! You better watch out! You better not cry Better not pout I’m telling you why Santa Claus is coming to town Santa Claus is coming to town

O Come All Ye Faithful

O Come All Ye Faithful, joyful and triumphant,O come ye, O come ye to Bethlehem.Come and behold Him, born the King of Angels;O come, let us adore Him, O come, let us adore Him,O come, let us adore Him, Christ the Lord.

O Sing, choirs of angels, sing in exultation,Sing all that hear in heaven God’s holy word.Give to our Father glory in the Highest;O come, let us adore Him, O come, let us adore Him,O come, let us adore Him, Christ the Lord.

All Hail! Lord, we greet Thee,Born this happy morning,O Jesus! for evermore be Thy name adored.Word of the Father, now in fl esh appearing;O come, let us adore Him, O come, let us adore Him,O come, let us adore Him, Christ the Lord.

New Year’s GalYou are cordially invited to attend the event of the year at Rowena’s Inn

on the River. Betty Anne & Doug Faulkner welcome you to join them at their annual New Year’s Eve Gala Dinner & Festivities on Friday,

DDecember 31st, 2000111110000.Please call Rowena’s Inn on the River to make your

New Year's dinner reservations @ 604-796-1000 (2).Seating is limited.

Sandpiper offers an easy way to shop this Christmas, with our Sandpiper gift cards. Our gift cards never expire & can

be used anywhere on the property. Go online to shop or learn about our other holiday events.

1-877-796-100114282 Morris Valley Rd. www.sandpiperresort.ca

at Sandpiper Golf Resort


carolscookies and

Lemon Roast Potatoes (Psitas Patates)

4 lbs peeled potatoes (8 to 10)one cup of waterhalf cup of lemon juicethird cup of olive oilthree cloves garlic, mincedtwo tsp dried oreganotwo tsp salt1 tsp pepper

Cut potatoes lengthwise into thick wedgesPlace in 13 X 9 inch baking dish

Whisk together water, lemon juice, oil, garlic salt, oregano and pepper (pour over potatoes, turning potatoes to coat evenly).

Bake in 325 degrees oven turning occasionally; keep wellmoistened for about 2 hours or until potatoes are tender and most of the liquid has evaporated.

Makes 8 generous servings. Goes well with “Greek Chicken”

Greek Chickenquarter cup olive oilquarter cup lemon juicehalf tsp oreganohalf teaspoon salthalf teaspoon black pepper

Mix liquids seasonings and put chicken breasts in mixture at least one hour before barbecuing.

M.S. (Mike) McCarthy Sgt.

NCO i/c Agassiz RCMP

Upper Fraser Valley Regional Detachment (UFVRD)

SHOP 604-796-1196 | CELL 604-857-3375

CUSTOM CABINETRYCOUNTER TOPSRENOVATIONSCUSTOM FINISHING

KITCHEN SPECIALISTSKITCHEN SPECIALISTS

VISIT OUR SHOWROOM 6390 Pioneer Ave, Agassiz

Free In-Home Design Estimates

Please call for an appointment


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Operating in Chilliwack for more than 28 years,

continuing to provide you & your family with quality eyewear &

professional, courteous service.

Wishing you the best of the season.

O

c

Hoedeman Optical#105 - 45425 Luckakuck Way

Chilliwack (604) 858-4612

From our family to yours, Wishing you the best of the holiday season...

Chocolate gifts for the Sweet Tooth on your Christmas list.

Remember; self control is highly overrated!

Open: 10:30 am - 5 pm Daily

Rocky Mountain Chocolate Factory 604-491-2010 | 328 Esplanade, HHS

Beachfront, across from the Lagoon

Lazy Man’s Cabbage Roll Casserole2 pounds of ground beefI head of cabbage1 large tin tomatoe sauce2 cups of cooked rice Cook ground beef until fully cooked. Cook cabbage till tender (I cut up my cabbage into chunks to cook quicker). Cook rice. In large oven proof pot add meat, cabbage and the rice. Mix in tomatoe sauce. Cook uncovered at 350 degrees for about 1 to 1 & 1/2 hours. Should look browned when fully cooked on top.My family loves this dish and it’s easier than making rolled cabbage rolls but tastes the same. Even tastier when reheated the next day!!!!Enjoy Jean H.

Brunch CasseroleIngredients1 pound bacon1 tablespoon butter2 onions, chopped2 cups fresh sliced mushrooms4 cups frozen hash brown potatoes, thawed1 teaspoon salt1/4 teaspoon garlic salt1/2 teaspoon ground black pepper4 eggs1 1/2 cups milk1 pinch dried parsley1 cup shredded Cheddar cheeseDirections

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender.

Grease a 9x13 inch casserole dish. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.

In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.

Preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.

Chris Blank


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Cheddar Scallop CakesIngredients:1/2 lb fresh scallops, drained and chopped2 green onions, fi nely chopped1/2 cup Mild or Medium CanadianCheddar, shredded1/4 cup fl our2 eggs, beaten separately3/4 cup fl our1/2 cup dry breadcrumbs2 tbsp olive oil2 tbsp butter

Fresh herb salad:1 1/2 cups Italian parsley, washed and trimmed1 cup arugula, washed and trimmed3/4 cup celery leaves, washed1/4 cup fresh chives3 tbsp olive oil1 1/2 tbsp lemon juiceSalt and freshly ground pepper

Preparation: In a bowl, combine scallops, green onions and cheese. Sprinkle with fl our and add 1 beaten egg. Salt and pepper to taste and refrigerate for several minutes.

Meanwhile, fi nely chop parsley, arugula, celery leaves andchives; place in a bowl.

Shape scallop mixture into 8 cakes. Coat each cake with fl our, dip quickly into second beaten egg and then in breadcrumbs.

In a large frying pan, heat oil and melt butter over medium heat. Cook cakes for about 2 minutes per side until golden.

Sprinkle salad with oil and lemon juice, salt and pepper to taste, toss and serve immediately.

Note: Cheddar Scallop Cakes can be prepared ahead and refrigerated until cooking time, or cooked and reheated in oven.

Jesse K.

Quinoa Stuffed Peppers

Ingredients:2 large red or yellow bell peppers, halved lengthwise, stem intact2 tsp canola oil1 medium onion, fi nely chopped2 garlic cloves, minced2 medium carrots, diced1 1/2 cups diced cremini mushrooms1 cup cooked quinoa1/2 cup fat-free, low-sodium vegetable broth1 cup chopped baby spinach1/2 cup chopped fresh parsley

Preparation: Preheat oven to 400 degrees. Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft. Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened. Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.Scoop one fourth of the quinoa mixture into each bell pepper half, packing fi rmly. Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until fi lling is hot. Serves 4

Chris Blank

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Best of the Season.

Open Friday Nights for Dinner

604-796-2555

Turkey Casserole

4 ounces medium noodles10 ounces broccoli 2 tablespoons butter2 tablespoons fl our1 teaspoon salt1/4 teaspoon prepared mustard1/4 teaspoon black pepper2 cups milk1 cup grated mild Cheddar cheese2 cups cooked diced turkey1/3 cup slivered toasted almonds

Preheat oven to 350°. Cook noodles following package directions; drain. Cook broccoli just until tender. In a saucepan over low heat, melt butter; blend in fl our, salt, prepared mustard, and pepper. Stir until smooth and bubbly. Gradually add milk, stirring until thickened; remove from heat and stir in cheese until melted. Dice broccoli. In an 8-inch square baking dish, arrange noodles, broccoli and turkey; pour cheese sauce over all. Arrange the some broccoli over the top, pressing down a bit. Sprinkle with almonds. Bake for about 15 minutes, or until hot and bubbly.

Turkey casserole serves 4.

Chris Blank

Oven Baked Chicken Fingers

Easy to make & serve while decorating, wrapping or visiting.

1/2 cup bread crumbs 1/4 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 4 chicken breast halves, skinned and boned 2 tablespoons oil

Preheat the oven to 400°F.

Combine the crumbs and seasoning. Cut the chicken into bite size pieces. Brush the chicken pieces with oil and coat with the crumb mixture. Place on a foil lined baking sheet. Bake for 10-12 minutes, turning once.

To reheat, bake for 10 minutes.

Makes 30 pieces. Get variety with many types of dippers!

Chris Blank

Blue Chri s tmasA time to refl ect on the pain andA time to refl ect on the pain andsorrow of life in a season of joy.sorrow of life in a season of joy.

This will be held onThis will be held onDecember 16, 2010,December 16, 2010,

7:30 pm7:30 pmat Agassiz United Churchat Agassiz United Church


carolscookies and

Brie Napoleon withGlazed AlmondsIngredients:1 lb (500 g) Canadian Brie3 sheets phyllo dough1/2 cup butter, melted1/2 tsp butter3 small green apples, diced1/2 tsp fresh thyme2 1/2 tsp maple syrup1 tiny pinch cinnamon1 Tbsp butter1 tsp brown sugar1/3 cup almonds1 Tbsp icing sugar6 mint leaves

Preparation: Preheat oven to 425°F

Remove rind from cheese then whip with an electric mixer until light and smooth. Lay out 1 sheet of phyllo dough on a pastry board and brush with melted butter. Place second sheet on top and brush with melted butter. Repeat with remaining sheet. Cut stack into 18 pieces of equal size, place on a non-stick baking sheet and bake for about 5 minutes, or until lightly browned.

In a frying pan over medium-high heat, melt 1/2 tsp (2 mL) butter. Add apples and thyme and cook until apples start to colour. Add maple syrup and cinnamon, and continue cooking until liquid has evaporated.

In another frying pan, melt 1 tbsp (15 mL) butter and brown sugar. Add almonds and cook until caramelized.To assemble, place a piece of phyllo in centre of plate, top with a spoonful of whipped Brie and 1 tsp (5 mL) cooked apple. Repeat with a second piece of phyllo. Top with last piece of phyllo. Sprinkle with glazed almonds and icing sugar. Garnish with a mint leaf.

You Should SeeWhat the Elves Have Done

at Dickens!

The Valley’s friendliest &most fun place to shop!

Dickens Sweets • 604-793-1981Dickens Sweets • 604-793-198145945 ALEXANDER AVENUE,45945 ALEXANDER AVENUE,CHILLIWACKCHILLIWACK

*Donations gladly accepted to go to the Canadian Wheelchair Foundation

Store: Monday to Friday 10 am to 5 pm | Saturday 10 - 5:30 pm

Tearoom: Monday to Saturday 10 am to 4 pm

Enjoy Pub food or High Tea in Oliver’s Tearoom call 604-703-1981

12th Annual Animated Christmas Village - Now Open!Free Admission - See Santa from 1-4 pm Bring your camera!

But they are still stocking the shelves with English chocolates & sweets, Christmas puddings & cakes, English selection boxes, Ginger wine, Thornton’s toff ee & chocolates, Scottish fudge & shortbreads, Coronation Street, Mark’s & Spencer’s, English character mugs & Gollywogs!

go to www.dickenssweets.com to see more!

Quick Pilaf with Pine Nuts1 cup long grain rice2 cups chicken stock2 Tbsp pine nuts1 Tbsp butter1/4 cup plain yogurt

In a heavy pot, bring rice and stock to a rapid boil. Turn off heat and let sit for 20 minutes without lifting the cover. Meanwhile, cook the pine nuts in melted butter until nicely browned. When the rice is cooked, toss with yogurt and pine nut/butter mixture. Serve immediately. Makes 6 servings.

Susan M.


carolscookies and

Christmas MorningWife Saver Breakfast

Make the night before and pop it in the oven while opening gifts.

16 slices of bread (crust removed)Thinly sliced hamsliced or grated sharp cheddar cheese

6 eggs1/2 tsp. salt1/2 tsp pepper1/2 tsp. dry mustard1/4 cup minced onion1/4 cup green pepper (fi nely chopped)1 tsp. Worcestershire sauce3 cups whole milkdash of Tabasco1/4 lb. butter or margarinecrushed Corn Flakes

In a 9 X 13 glass, buttered baking dish put 8 slices of bread. Add pieces to cover dish completely. Cover bread with slices of ham. Lay cheese over top of ham and then cover with the last 8 slices of bread. In a bowl, beat eggs, salt and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the bread, cover and let stand overnight.

In the morning, melt the butter, pour over top. Cover with crushed Corn Flakes. Bake uncovered, 1 hour at 350. Let sit 10 minutes before serving. Serve with fresh cut fruit and hot cinnamon buns.

Serves 8!

Best of Bridge cookbook

FASHION LOUNGEon Wellington • 604-392-9327

604-793-0003

CHRISTMAS IS COMING...YOU, WRAPPEDIN A BOWWON'T CUT IT.


carolscookies and

7072 Pioneer Ave., Agassiz604-796-2228

Wishing you a safe, happy Christmas season &

a prosperous New Year.

Cranberry Nut Bars1 cup sugar2 eggs1/3 cup butter, melted1 cup all-purpose fl our1-1/3 cups fresh cranberries1/2 cup walnuts, chopped

Beat eggs, gradually beat in sugar beating until thoroughly blended. Stir in butter, mix well. Stir in fl our, cranberries, and walnuts. Place in a greased 8 inch square baking pan. Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool. Cut into bars.

Chocolate Raspberry Pie1 unbaked pastry shell -- (9 inch)3 tablespoons sugar1 tablespoon cornstarch2 cups fresh or frozen unsweetened raspberries -- thawed

Filling:1 8 ounce pkg. cream cheese -- softened1/3 cup sugar1/2 teaspoon vanilla extract1/2 cup whipping cream -- whipped

Topping:2 squares semisweet chocolate -- (1 ounce each)3 tablespoons butter or margarine

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil. Bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over Medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.

In a mixing bowl, bet cream cheese, sugar and vanilla until fl uffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for a least 1 hour. Melt chocolate and butter; cool for 4-5 minutes. Pour over fi lling. Cover and chill for at least 2 hours. Store in the refrigerator.

Makes 6-8 servings.

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carolscookies and

Maple-Pecan Sticky BarsIngredientsCrust 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup sugar 1 large egg yolk 1 1/2 cups all purpose fl our 1/8 teaspoon salt

Filling 1/2 cup pure maple syrup 1/3 cup (packed) golden brown sugar 1/4 cup whipping cream 3 tablespoons unsalted butter 1/2 teaspoon vanilla extract 1 1/2 cups coarsely chopped pecans

Preparation

For crust:Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add fl our and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.

For fi lling:Combine fi rst 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil fi lling 30 seconds. Remove from heat; mix in vanilla, then nuts.

Pour hot fi lling into crust. Bake bars until fi lling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (fi lling will become fi rm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.

Susan C.

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carolscookies and

Pineapple Dessert

1 - 85g pineapple jello1 1/2 cups pineapple juice1 litre vanilla ice cream (4cups)

Crust:2 cups graham wafer crumbs1/4 tsp. salt1 tablespoon sugar1/2 cup melted butter

Mix crust ingredients together and reserve 1/2 cup. Press remainder into 9x9 cake pan. Bake at 350 degrees for 10-15 min. Remove from oven and let cool.

Next, bring pineapple juice to a boil, then add jello powder to juice and stir until mixed. Stir in softened ice cream. Mix with a blender and pour over cooled crust. Sprinkle with reserved crumbs and refrigerate until ready to serve.

Verna P.

Snowball CookiesIngredients:1 c Butter or margarine1/2 c Sugar, powdered; sifted1 teaspoon Vanilla2 1/2 c Flour; sifted1/4 teaspoon Salt3/4 c Pecans, chopped

Preparation:Cream butter in large bowl. Add sugar, cream until light. Stir in vanilla. Sift fl our and salt; mix in. Stir in nuts.Shape into balls. Place on ungreased cookie sheet. Bake 15 minutes at 350. Roll in powdered sugar straight out of oven. Roll again when cool.

Makes about 36 cookies

Chris Blank

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carolscookies and

Merry ChristmasMerry Christmas andand all all the best in thethe best in the New YearNew Year!!

Barry PennerMLA for Chilliwack-Hope

101-7388 Vedder Rd., Chilliwack604-858-6202

www.barrypenner.com

Chipits Oatmeal Cookies1 c. margarine1/2 c. white sugar 1/2 c. brown sugar 1/2 c. boiling water

(melt above ingredients together) 1 tsp. vanilla2 c. white fl our 1/2 tsp. salt2 c. oatmeal1 tsp. baking soda1/2 c. chocolate chips1/2 c. coconut Mix together with a wooden spoonBake at 350 for 15 min.

(makes about 3 1/2 doz.)

Barry Penner

Choco-Cherry Macaroons6 cups fl aked coconut1 can sweetened condensed milk1 teaspoon almond extract1 cup miniature semisweet chocolate chips ½ cup chopped maraschino cherries, well drained

Heat oven to 350F. Line cookie sheets with parchment paper (necessary for success with this recipe). Set aside. In a large mixing bowl, combine coconut, milk & almond extract. Stir until coconut is well coated. Stir in chips & cherries.

Drop dough by heaping teaspoons 2 inch apart onto prepared cookie sheets. Bake 7 to 8 minutes or until edges are golden brown. Cool completely before storing.

Kerry Hilts

Director of Community Services

District of Kent

Best of wishes to you all this holiday season. Safe travels & here's to a healthy and prosperous New Year.

Mayor, Council & Staff of the District of Kent


carolscookies and

Sugar Cookies½ cup butter1 cup sugar1 egg2 Tbsp milk½ tsp vanilla1 ¾ cups all purpose fl our2 tsp baking powder½ tsp salt

Cream butter, add sugar gradually, followed by well beaten egg, milk and vanilla. Mix and sift fl our, baking powder and salt and add to fi rst mixture. Mix well. Chill for ½ hour, then roll 1/8 inch and cut with Christmas cookie cutter(s). Bake on baking sheet at 375 F for 8-10 minutes.Cool for 5 minutes on baking sheet, then remove to cookie rack to cool.

From Purity Cookbook, Toronto, Canada, 1945

Simple Icing2-4 Tbsp milk or fruit juice1 ½ cups icing sugar, sifted½ tsp vanilla or desired fl avouring

Add sugar gradually to the liquid, blending well after each addition, until icing is of the right consistency to spread. Add fl avouring and spread onto the cookies.

From Purity Cookbook, Toronto, Canada, 1945

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Carols & Cookies