When Christmas rolls around I like to have a cookie tray filled with different cookies for my guests to enjoy. Although there will be few holiday visits this year I still wanted to have a few special cookies in the house for the family.
The recipe for patchwork peppermint cookies is a new cookie that I modified from the patterned cookie recipe. The cookies are sweet with a hint of peppermint and are colourful on any tray.
The recipe is a bit fussy and the assembly of the cookies takes a little longer than usual but it is worth the work. The cookies can be made in two and a half hours. This includes the time the batter rests in the refrigerator.
The recipe can be modified for different holidays. Change the colour of the food colour and add a different extract to make your holiday cookie special. For example, for a summer birthday use yellow food colouring in half the dough and add lemon extract. Yummy! Orange and red can be used for fall with maple extract.
The weather is turning chilly in Canada and it’s the time of year I like to make comfort food. Cobbler is a favourite dessert my mother made when I was a child. The cobblers she made were usually full of tart plums or fresh blueberry and on occasion we’d have sweet peach. Blueberry mango cobbler is a version of her best recipe. Local blueberries mingle with tropical mango for a unique and tasty combination. You can serve the cobbler on its own or add coconut ice cream if you like fruit mixed with a creamy filling.
Cobblers like crisps are quick and easy to prepare, taste delicious, and are adaptable. If you don’t like mango try adding peaches or shake up the flavours and use cherries, strawberries or blackberries. Use what you have in the freezer or what is in season.
Since the local blueberries are finished bearing for the year this recipe uses a mixture of wild and regular blueberries that I picked and froze. You can purchase frozen blueberries and mango from the grocery store if you don’t have any in the freezer. Frozen fruit is usually cheaper than fresh during the winter and the nutrients and taste are amazing.
If you use fresh fruit the recipe will be just as tasty but you will have to watch the baking time. It will take significantly less time to cook. Try looking at the recipe after 20 minutes to see if it is cooked. If not put the cobbler back in the oven for 5 or 10 minutes and watch it to make sure it doesn’t burn.
The topping and the fruit filling are tart in this recipe. If you like a sweeter filling
Pumpkin pie has always been a staple in my home on the holidays. It’s rich creamy texture blended with fragrant pie spices is warm and comforting and brings back many happy memories of childhood. That’s why when I decided to try a vegan lifestyle I was a little hesitant to try a vegan pumpkin pie. I tried recipes made with tofu and I wasn’t happy with the taste. I tried other recipes made with coconut cream. They’re better but many recipes don’t have enough spices.
Harvest pumpkin pie is a vegan recipe using coconut cream with the tasty spices I remember. If you don’t like pie spice try cutting the spices in half and tasting before baking the pie. You can also use either pumpkin pie spice or cinnamon, nutmeg, cloves and ginger separately.
There are several desserts my English grandmother prepared for her family on celebrations for her family. Easy trifle is one of them. This recipe is quickly thrown together and makes a festive addition to the holiday table.
If you like sweet desserts than Brownie Pudding is the recipe for you. The recipe has a cake like brownie covered by a decadent chocolate and brown sugar sauce. It’s sure to please sweet lovers and chocolate lovers alike.
The orange raspberry angel cake is another recipe from my grandmother’s cookbook. The cake is light and tender and delicious when served with the orange raspberry sauce I drizzled over top. Serve extra sauce in a jug for those who love fresh fruit.
10 – 11 egg whites
1 tsp cream of tartar
1/4 tsp salt
1 1/4 cup fine sugar
1 tsp vanilla
1 cup cake flour.
Note: you can make extra fine sugar by whizzing granulated sugar in a food processor.
Marshmallow squares are crazy easy to make and are delicious. They’re sweet and delicious and anyone with a sweet tooth will love them. Store in the refrigerator for an indulgent treat any time of day.
Easter Buns can’t be easier to make. Just throw the ingredients in your bread machine and follow a few simple steps and you have flavourful buns for your Easter treats. Enjoy with coffee, tea or Cranberry Iced Tea
1 cup almond milk
1 egg or 1 vegan egg
1 tsp salt
1/4 cup honey
1/4 cup butter or vegan butter
3 3/4 cups flour
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1 1/4 tsp yeast (Bread machine or high activating)