Recipes: Christmas Treats

by trudy chiswell

These recipes were my grandmothers and are over 100 years old.

Christmas Carrot Pudding

1 cup grated carrots
1cup grated potatoes
1cup white sugar
¾ cup raisins
½ cup currants
½ cup butter or ¾ cup suet
½ tsp. cloves
½ tsp.  nutmeg
2 tsp. cinnamon
1 tsp. baking soda

Grate carrot and potatoes – set aside
Cream butter, add sugar and blend well
Add carrot and ½ potatoes – mix well
Sprinkle fruit with flour and add
Sift in flour and spices – mix
Dissolve soda in remaining potatoes and add last ingredients – mix lightly together
Pour into buttered dishes or cans (I use 28oz size cans from tomatoes or soup cans)
Cover with waxed paper and tie down with string
Place containers in pot with water ½ way up containers
Steam for 3 hours

To Serve: if you used cans, just open the other end with the can opener and push out on plate.
Slice a piece off, put in dessert bowl and pour sauce over to serve.

Christmas Pudding Sauce

1 cup brown sugar
2 cups water
Pinch of salt
1 tsp vanilla
Corn starch to thicken

Combine ingredients in pot and bring to boil.  Simmer until you can drop it into a cup of cold water and it forms a soft ball.  Pour over slices of Christmas pudding and enjoy. Some people put white rum into their sauce.

Sweet, Salty, Spicy Party Nuts

You will be the favourite cook with these nuts.
Makes great little gifts in cellophane bags.

Cooking spray
1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 tsp. salt
½ tsp. freshly ground black pepper
¼ tsp. cayenne pepper
1 tsp. cinnamon (or ¼ tsp. cumin)
½ cup white sugar
¼ cup water
1 tbsp. butter

Preheat oven to 350 degrees F (175 degrees C)

Line baking sheet with foil and lightly and lightly coat with cooking spray
Combine all nuts in large bowl
Add salt, peppers and cinnamon and toss to coat
Heat sugar, water and butter in a small saucepan over medium heat until the butter is melted
Cook for 1 minute and remove from heat
Slowly pour butter mix over the bowl of nuts and stir to coat
Transfer nuts to the prepared baking sheet and spread into a single layer
Bake nuts in the preheated oven for 10 minutes
Stir nuts until the warm syrup coats every nut
Spread in single layer, return to the oven
Bake until nuts are sticky and roasted (about 6 minutes)

Allow to cool before serving… Enjoy!

Shortbread

This is my grandmother’s recipe and you can tell by the minimal number of instructions how old the recipe is. It was always a challenge to get Grannie’s recipes down because she didn’t use standard measuring cups or spoons.  It was always tea cups for measuring flour or sugar and eyeballing it for others. One measurement for another recipe was, ‘butter the size of an egg’. She would be 125 if she was alive today.

2 cups flour
1 cup butter
½ cup white or brown sugar
½ cup chopped walnuts

Blend butter and sugar together until creamy
Add flour a little at a time
Roll out and cut into shapes
Bake at 325 degrees F about 10 minutes. Be careful they don’t burn.

Yvonne Blomer, the Living Poets’ Society, and the Dying Oceans

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