HOLIDAY RECIPES. fro m the st a ff of S c h ef f er A n drew Ltd.

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1 HOLIDAY RECIPES fro m the st a ff of S c h ef f er A n drew Ltd.

2 Holiday Recipes 2014 From the staff of Scheffer Andrew Ltd. SMART DESIGN. BETTER WORLD. OLD-FASHIONED GINGERBREAD (Yvon - Edmonton office) 1 3/4 cup all-purpose flour 1 teaspoon baking soda 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 8 tbsp. (1 stick) unsalted butter 1 large egg 1/2 cup packed light brown sugar 1 cup light molasses 1/2 cup boiling water 3 tbsp. finely chopped crystallized ginger (optional) Preheat oven to 350 F. Grease and flour a 9X9 inch pan or line bottom with parchment paper. Sift together flour, baking soda, ginger, cinnamon, cloves and salt. In a separate large bowl, beat butter with electric mixer until creamy. Gradually add egg and brown sugar, beating on high speed 2-3 minutes. Then gradually beat in molasses. Add the flour mixture and stir just until combined. Finally, stir in boiling water and ginger. Scrape the batter into the pan. Bake minutes (until a toothpick inserted into the center comes out clean.) Let cool in the pack on the rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on the rack. Makes 8 servings. Serve with stewed apples or pears. WHIPPED SHORTBREAD COOKIES (Trina - Medicine Hat office) 1 pound butter Pinch of salt 1 cup powdered sugar 1/2 cup cornstarch 1 teaspoon vanilla 3 cups flour Preheat oven to 350 F. Cream together butter, powdered sugar, vanilla and salt. In a separate bowl combine cornstarch and flour, gradually add to creamed mixture. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries or sprinkles if desired. Bake 8-12 minutes until edges of cookies turn light brown. Let cool for 2 minutes on baking sheet then remove to a wire rack to cool completely. Store in an air tight container at room temperature or freeze for later. ORIGINAL IRISH COFFEE A Christmas morning classic in Ben s family. (Ben - Calgary office) 1 cup freshly brewed hot coffee 1 tablespoon brown sugar 1 jigger Irish whiskey (1-1/2 oz. or 3 tbsp.) Heavy cream, slightly whipped Fill footed mug or a mug with hot water to preheat it, then empty Pour piping hot coffee into warmed glass until it is about 3/4 full Add the brown sugar and stir until completely dissolved Blend in Irish whiskey Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

3 Holiday Recipes Staff of Scheffer Andrew Ltd. 2 CHRISTMAS MORNING FRENCH TOAST Make-ahead and bake in morning. (Marty - Medicine Hat office) 1 loaf Texas white bread, cubed 8-12 oz. cream cheese, cubed (1 to 1-1/2 pkg.) 12 large eggs 1-1/2 cups milk 1/2 to 3/4 cup maple syrup Pinch of salt Cinnamon Line 9x13 pan with parchment paper. Layer in cubed bread and cream cheese. Beat eggs, milk, syrup & salt together, pour over bread and cheese. Sprinkle with cinnamon. Cover and place in fridge overnight. Bake uncovered at 350 F for 45 minutes will puff up nicely. Slice in squares and serve warm, with syrup. BROWNIE MINIATURES (Tammy - Edmonton office) PEANUT BRITTLE Pack in decorative jars or tins as delicious gifts. (Sandra - Medicine Hat office) 2 cups sugar 1/4 cup butter 1 tbsp. light coloured corn syrup 1/2 cup water 2-1/2 cup shelled unroasted peanuts (or other coarsely chopped nuts) 1-1/2 tsp. baking soda Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-qt saucepan. In pan combine sugar, corn syrup, butter, and 1/2 cup water. Cook & stir over mediumhigh heat until mixture boils. Clip candy thermometer inside pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 275 F, soft-crack stage (about 30 min.). Stir in nuts; continue cooking over medium-low heat, stirring frequently, till thermometer registers 295 F, hard-crack stage (15-20 min. more). Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered. Makes 2-1/4 pounds (72 servings). 1/3 cup packed brown sugar 1/4 cup butter 3 ounces semisweet baking chocolate 1/2 teaspoon vanilla extract 1 egg lightly beaten 1/3 cup flour 24 Rosebud chocolates In sauce pan, over low heat, melt sugar, butter and chocolate, stirring until chocolate is just melted. Remove from heat and let cool for 1 minute. Blend in vanilla and egg. Gently fold in flour just until blended. Spoon into tiny petit-four paper baking cups. Bake in 350 F oven for minutes or until set. Remove from oven; set rosebud on top of each. Let cool. Makes 2 dozen. Hint: Make spreading the candy easier by pre-warming the cookie sheets in 200 F oven.

4 Holiday Recipes Staff of Scheffer Andrew Ltd. 3 TOFFEE BUTTER CRUNCH (Sandra - Medicine Hat office) 1/2 cup coarsely chopped almonds or pecans (toasted) 1 cup butter 1 cup sugar 3 tbsp. water 1 tbsp. light-coloured corn syrup 3/4 cup semi-sweet chocolate pieces 1/2 cup finely chopped almonds or pecans (toasted) Line 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside. Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290 F, soft-crack stage (about 15 minutes). Watch carefully after 280 to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan. Let candy stand about 5 minutes until firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill till firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1.5 pounds (48 servings). ALMOND BISCOTTI (Mary-Louise - Edmonton office) 1/2 cup butter or margarine, softened 1 1/4 cups sugar, divided 3 eggs 1 teaspoon anise or vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder Dash salt 1/2 cup chopped almonds* 2 teaspoons milk *(Mary uses more than a cup of almonds which she toasts first, and she also adds some almond extract to the dough) In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. (Dough is meant to be a consistency between cookie and cake batter.) Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12 x 3 rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 F for minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice 1/2 thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container. Alternatives: You can also throw in some dried cranberries, and crushed pumpkin seeds. Add a little bit of lemon juice and add lemon zest to the sugar that you sprinkle on top

5 Holiday Recipes Staff of Scheffer Andrew Ltd. 4 IRISH COFFEE BROWNIES (Lee - Calgary office) Brownies: 1-1/4 cups granulated sugar 3/4 cup butter or margarine, softened 1/2 cup unsweetened cocoa powder 2 large eggs 1 teaspoon vanilla 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 3/4 cup milk 1/4 cup Irish Whiskey 2 tablespoons instant coffee crystals 1 cup chopped walnuts Preheat oven to 350 F. Heat sugar, butter or margarine, and cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and vanilla; beat lightly just until combined. Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stir in nuts. Pour into a greased 15x10x1-inch baking pan. Bake in a 350 F oven for minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Makes 36 brownies. PUMPKIN COOKIES (Les - Edmonton office) 1 cup butter or margarine 2 cups white sugar 3 eggs 1 tsp vanilla 1-14 oz. tin of pure pumpkin 4 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1/2 tsp cloves 1/2 tsp nutmeg 1 heaping tsp cinnamon Preheat oven to 350 F. Cream together butter, sugar & vanilla until light then add eggs, then pumpkin, mixing well after each. Sift together dry ingredients and add to creamed mixture, again mixing well. Drop rounded tablespoons of batter onto ungreased cookie sheets and bake at 350 F for 12 minutes. When cool, ice with cream cheese or vanilla frosting. Makes about 4 dozen. Irish Coffee Glaze: 2-1/2 cups sifted powdered sugar 2 tablespoons unsweetened cocoa powder 1 tablespoon Irish Whiskey 1-1/4 teaspoon vanilla 3 to 4 tablespoons brewed coffee Chopped walnuts (optional) Stir together sifted powdered sugar, cocoa powder, whiskey, and vanilla. Stir in brewed coffee until mixture is drizzling consistency. Serving: drizzle each brownie with glaze and sprinkle with more chopped nuts if desired.

6 Holiday Recipes Staff of Scheffer Andrew Ltd. 5 CANDY CANE DOUBLE DOUBLE CHOCOLATE CHIP COOKIES (Yvon - Edmonton office) 1 1/4 cup margarine 2 cup sugar 2 large eggs 2 tsp. vanilla 2 cups flour 3/4 cup cocoa 1 tsp. baking soda 1/2 tsp. salt 2 cups chocolate chips crushed candy canes Preheat oven to 350 F. Cream margarine and sugar together. Add eggs and vanilla. Beat well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle crushed candy cane over the cookies on the cookie sheet. Bake for 9-10 minutes. Cool and remove from cookie sheet. Easy to make a double batch. MARSHMALLOW TREATS Tasty alone or with hot chocolate. (Pat - Edmonton office) 2 tbsp. gelatin (unflavored) 1/2 cup cold water pinch of salt 2 cups white sugar 1 tsp. vanilla 3/4 cup water 1 bag unsweetened coconut, small or medium flake Toast coconut on baking sheet in 350 F oven until an even golden brown. Cool. Soak gelatin in 1/2 cup water In saucepan, heat sugar in 3/4 cup water until dissolved, then add gelatin and bring to boil, stirring constantly Let stand until partially cool, add salt & vanilla Beat mixture at high speed until stiff & leaves peaks Sprinkle some of the toasted coconut over bottom of a 9 baking dish Pour mixture into dish and smooth top surface, allow to set in refrigerator at least 1 hour Using a table knife dipped in water, cut marshmallow in pan into 1 squares Pull out squares and roll in toasted coconut Store in a sealed container in a cool place. GRINCH PUNCH The kids will love it! (Kaylene - Medicine Hat office) 1/3 cup sugar 6 tablespoons plus 1-1/2 teaspoons water 1/3 cup evaporated milk 1/2 teaspoon almond extract 1 bottle (2L) lemon-lime soda, chilled 2 pints vanilla ice cream 12 drops green food coloring Green sprinkles (optional) In a large saucepan, mix sugar and water. Cook and stir over medium heat until sugar is dissolved and remove from heat. Stir in milk and extract. Transfer to a punch bowl; cool to room temperature. Cover and refrigerate until chilled. Just before serving stir in food coloring and soda and top with ice cream. Garnish glasses by dipping rim in water and green sprinkles, if desired. GINGER COOKIES (Rien - Edmonton office) 1 large egg 2 tsp. ginger 1/4 cup molasses 1 tsp. cloves 3/4 cup soft butter 2 cups flour 1 cup sugar 1/4 tsp. salt 1 tsp. cinnamon 2 tsp. baking soda Preheat oven to 350 F. Beat egg, molasses, soft butter. Add spices and sugar. Sift together flour, salt and baking soda, mix batter well. Form into 1 balls. Roll in additional sugar. Place on cookie sheet and bake in 350 F oven for 15 minutes. Cookies should become flat in oven.

7 Holiday Recipes Staff of Scheffer Andrew Ltd. 6 OLD-FASHIONED POUND CAKE (Kelly - Edmonton office) 1 1/2 cups sugar 1/2 cup butter 3 eggs, separated 1/2 tsp. vanilla extract Preheat oven to 300 F. In a bowl, cream together butter and sugar with mixer. Add egg yolks, one at a time. Add vanilla and sour cream and stir until well blended. Add flour, baking soda and salt, again stirring mixture. In a separate bowl, beat egg whites until they form stiff peaks. Fold egg whites into batter. Pour into a greased loaf pan (about 2/3 deep), bake in 300 F oven for about 1 hour. Let cool in pan for minutes. Carefully remove from pan, let cool completely on wire rack. Slice and serve. BUTTER TART SQUARES (Kelly - Medicine Hat office) 1/2 cup sour cream 1 1/2 cups all-purpose flour 1/8 tsp. baking soda 1/8 tsp. salt CLASSIC PUMPKIN PIE (James - Medicine Hat office) 2 pastry pie shells (unbaked) 3 large eggs, beaten 1 3/4 cup canned pumpkin 2/3 cup firmly packed brown sugar 1 1/2 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/8 teaspoon cloves 1/2 teaspoon salt 1 cup evaporated milk, heated Preheat oven to 450 F. In a bowl, mix together eggs, pumpkin, sugar, salt and spices. Stir in milk last. Transfer to pie shells and bake at 450 F for 10 minutes. Reduce oven heat to 350 F and bake for another minutes (40-45 min. for deep dish pies.) Pies are done when skewer inserted in centre comes out clean. Cool for an hour at room temperature, then in refrigerator for a few hours to cool completely. Serve with dollop of whipped cream, if desired. Shortbread base: 1 cup salted butter 1/2 cup icing sugar 2 cups flour Preheat oven to 350 F. Cream butter and icing sugar, then stir in flour. Mixture will be crumbly. Pat into a 9X13 inch non-stick cake pan. Bake for minutes at 350 F. Top layer: 1/2 cup salted butter, melted 4 medium eggs, beaten 3 cups brown sugar 4 tbsp. flour 1 tsp. baking powder 1/4 tsp. salt 2 tsp. vanilla extract 1 & 1/2 cups currants OR raisins Combine all ingredients in a bowl, stirring in currants or raisins last. Spread over bottom layer. Bake at 350 F for minutes or until set. Let cool in pan on a rack. Cut into squares.

8 Holiday Recipes Staff of Scheffer Andrew Ltd. 7 CHERRY CHEESECAKE Other types of fruit filling may also be used: Peach, blueberry, blackberry or strawberry. (Kelly - Edmonton office) 1 cup ground almonds 1/3 cup graham crumbs 1/4 cup melted butter 3 pkgs (24 oz.) cream cheese, softened 1/2 cup sugar 1 can condensed milk (sweetened) 3 eggs 1-2 cans cherry pie filling Mix together the first 3 ingredients in a bowl and press crumb mixture into a round 9 springform pan. Press a little up the sides to form a slight ridge. In a bowl, beat cream cheese and sugar until fluffy. Add eggs, one at a time, and milk - beating on low speed after each addition just until blended. Pour over crust. Drop spoonfuls of pie filling syrup into topping and swirl through to marble. Bake at 325 F for min. Refrigerate overnight. Top with pie filling before serving. DOWNEAST MAINE PUMPKIN BREAD (James - Medicine Hat office) 1 can (15 oz.) pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups sugar 1/2 tsp. rum extract 3-1/2 cups all-purpose flour 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves 1/4 tsp. ginger Preheat oven to 350 F. Grease and flour 2-3 loaf pans (depending on size) In a large bowl, mix together pumpkin, eggs, oil, water, sugar and extract until well blended. In a separate bowl, whisk together flour, baking soda, salt and spices. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into pans (about 2/3 deep) Bake for about 50 minutes. Loaves are done when skewer or toothpick inserted in centre comes out clean. BAILEY S BY AIME (Aime - Edmonton office) 1 cup sweetened condensed milk 2 cups coffee cream 18 percent (10% cream if on diet - 35% whipping cream if you like it really thick!) 2 tbsp. chocolate syrup 1 tsp. lemon extract 2 tsp. instant coffee granules dissolved in 1 tbsp. water 2 egg yolks 3/4 cup whiskey Hint: Fill ice cube trays with coffee or espresso and freeze. Serve your Bailey s over black ice. In a blender, combine first six ingredients. Blend on high for 20 to 30 seconds. Add whiskey and blend for another 10 seconds. Store in a tightly sealed container in the refrigerator. Let stand for at least 30 minutes before enjoying. Shake well before serving, over ice. Keeps in refrigerator for one month.

9 Holiday Recipes Staff of Scheffer Andrew Ltd. 8 GINGERBREAD CAKE WITH CARAMEL SAUCE (James - Medicine Hat office) Cake: 2 1/2 cups flour 1/2 cup white sugar 2/3 cup butter or margarine 3/4 cup chopped pecans (optional) 3/4 cup buttermilk (or sour milk) 1/2 cup light molasses 1/2 cup canned pumpkin 1 egg 1 tsp. baking soda 1 1/2 tsp. ginger 1/2 tsp. cinnamon 1/4 tsp. cloves 1/4 tsp. salt Preheat oven to 350 F. In a large bowl, combine flour and sugar. Cut in butter with pastry blender until mixture resembles fine crumbs. Stir in nuts. Press 1 1/4 cups of crumb mixture into bottom of a 9 square cake pan. Add buttermilk, molasses, pumpkin, egg, salt, soda and spices to remainder of mixture in bowl and stir until blended. Pour over crumb mixture in pan. Bake for minutes. Caramel Sauce: 1/2 cup butter or margarine 1 1/4 cup firmly packed brown sugar 2 tbsp. light corn syrup 1/2 cup whipping cream TOBLERONE TRIANGLE CHOCOLATE COOKIES (Michelle - Edmonton office) 3 squares Baker s unsweetened chocolate 1 cup butter, softened 1 cup granulated sugar 1 egg 1 tsp. vanilla 2 cups all-purpose flour 1 tsp. baking soda 1/4 tsp. salt 2 bars - 100g Toblerone chocolate, any flavour Microwave Baker s chocolate in small bowl on medium for 2 minutes, stir until melted. Cool. Preheat oven to 375 F. Beat butter and sugar until light and fluffy. Beat in egg, vanilla and melted chocolate. Mix in flour, baking soda and salt. Chill 10 mins. Shape dough into 1 inch balls, roll in additional sugar. Place on parchment on baking sheets. Use handle of a wooden spoon or your thumb to make a deep indentation in center of each ball. Bake at 375 F for 8-10 minutes, or until set. Place one Toblerone chocolate triangle in center of each warm cookie. Remove from baking sheet and cool on wire racks. Serve and enjoy! Makes about 24 cookies. In medium saucepan, melt butter. Stir in brown sugar and syrup and bring to a boil. Simmer until sugar dissolves, stirring constantly. Stir in whipping cream and again bring to a boil. Remove from heat. Serve sauce over warm cake. Top with vanilla ice cream, if desired.

10 Holiday Recipes Staff of Scheffer Andrew Ltd. 9 CARAMEL POPCORN (Elise - Medicine Hat office) 3/4 cup of unpopped popcorn (You may substitute 2 bags of microwave popcorn. In this case, do not add the teaspoon of salt) 1 cup butter 3/4 cup corn syrup 1 cup brown sugar 1/2 cup white sugar 1 tsp. baking soda 1 tsp. salt 1/2 tsp. cream of tartar 2 tbsp. vanilla Optional: 1 cup roasted salted peanuts 1 cup roasted salted cashews 1 cup jujubes Pop the popcorn and place in large bowl. Sprinkle in peanuts and/or cashews (or go nut-free.) In a medium-size saucepan melt butter. Add sugars and corn syrup. Cook and stir over medium-high heat until the mixture boils. Boil for about 3 minutes. Then stir in baking soda, salt, cream of tartar and vanilla. (The exact cooking temperature isn t critical with this recipe, but ideally you want the sugar mixture to reach between 250 F and 300 F. The longer you cook the syrup, the crunchier the candy coating will be.) Drizzle the caramel sauce over the popcorn while stirring the popcorn. Continue stirring until all of the kernels are coated. Spread on waxed paper and let cool completely. Break any large chunks into small pieces. Add jujubes if desired. Store in airtight containers. NO-CRUST PUMPKIN PIE (Ray - Medicine Hat office) 1/2 cup butter 1 cup sugar 4 eggs, beaten 2 cups milk 2 cups cooked mashed pumpkin 2 tsp. vanilla 1/2 cup flour 1 cup sweetened fine coconut 1-1/2 tsp. cinnamon 1/4 tsp. ginger 3/4 tsp. nutmeg Preheat oven to 350 F In a large bowl, cream butter and sugar. Add eggs, milk and pumpkin and vanilla and mix well. Finally add flour, coconut, and spices and mix until blended. Pour mixture into two 9-inch pie plates. Bake at 350 F for minutes Refrigerate until cooled. If desired, top with whipped cream before serving.

11 Holiday Recipes Staff of Scheffer Andrew Ltd. 10 CHOW MEIN COOKIES These sweet no-bake clusters are easy to make. (Tammy - Edmonton office) 1 cup milk chocolate chips 1 cup butterscotch chips 2 cups chow mein noodles 1 cup salted peanuts Line 2 cookie sheets with waxed paper. Melt chocolate chips and butterscotch chips in a double boiler at low temperature. Stir in noodles and peanuts until well coated. Drop by spoonfuls onto waxed paper in cookie sheets. Chill in refrigerator for about 20 minutes. CRACKER JACKS (Cheri - Edmonton office) 1 cup brown sugar (Demerara is best) 1/2 cup margarine 1/4 cup light corn syrup (Karo is best) 1/2 tsp. salt 1/2 tsp. baking soda 16 cups popped pop corn - placed in a large brown paper bag Optional: Instead of 16 cup of popped corn you can use 14 cups of popped corn and 2 cups of peanuts. SHORTBREAD COOKIES A Burke family Christmas favourite! (Robin - Edmonton office) Cookies: 1 cup butter 2 cups all-purpose flour 1/2 cup brown sugar Icing: 1/2 cup butter 2 cups icing sugar 1-2 tsp. vanilla 1-2 tbsp. milk Food colouring (if desired) Preheat oven to 350 F In a bowl, cream 1 cup butter and 1/2 cup brown sugar. Add flour and knead dough well. On a lightly floured work surface, roll dough 1/4 thick. Using cookie cutters, cut into shapes as desired. When transferring shapes to the baking sheet, pull away the excess dough and carefully lift the shape using a spatula. Use ungreased or parchment-lined baking sheet. Bake for 8-10 minutes until light brown. Let cookies cool on wire racks. Makes about 2 dozen. Icing: For icing, cream 1/2 cup butter and 2 cups icing sugar. Mix in 1-2 tsp. vanilla (to taste) and 1-2 tbsp. milk to achieve a workable texture. While decorating, stir icing frequently so that a crust does not form on top. A piping bag with a small tip is recommended for outlining and details. Hold the bag in the hand you write with and hold the tip in the other hand as a guide. Gently squeeze the top of the bag. If you wish, flood the top of the cookie with icing, allow to dry a bit, then add details in a different color. Allow icing to set and enjoy. In a microwavable bowl cook first 4 ingredients for 2 minutes on high. Stir and cook 2 more minutes on high. Stir in baking soda and pour the caramel sauce over popcorn. Stir, roll down top of bag and cook in microwave for 1 & 1/2 minutes on high. Shake and microwave for another 1 & 1/2 mins. Put into another bag & shake up, keep shaking as it cools.

12 Holiday Recipes Staff of Scheffer Andrew Ltd. 11 LASAGNE WITH MUSHROOM SAUCE This favorite Italian dish makes a great addition to Holiday buffets! (Cheri - Edmonton office) Meat sauce: 1 lb. ground beef OR sausage OR ground pork 1 clove garlic 1 tbsp. parsley 1 tbsp. basil 1 1/2 tsp. salt 1 28 oz can diced tomatoes 2-6 oz cans tomato paste Approx.1/3 cup beer(flat) Brown meat slowly in skillet. Add remaining ingredients, simmer uncovered 30 mins. Cottage cheese mixture: In a bowl, combine: 3 cups cottage cheese 2 eggs, beaten 1 tsp. salt 1/2 tsp. pepper 2 tbsp. parsley 1/2 cup grated parmesan cheese CREAMY TURKEY CASSEROLE Use leftover turkey to make this tasty dish. (Marty - Medicine Hat office) 3 cups cooked wild rice (or brown rice) 2 cups frozen mixed vegetables (carrots, corn, peas), thawed, drained 2 cups chopped leftover roasted turkey 1 tub (10 oz.) Philadelphia Tomato & Basil Cooking Creme 1 cup chicken broth 1/4 tsp. black pepper 1/2 cup shredded Italian cheese (or your favourite) Preheat oven to 350 F. In a bowl, mix Cooking Creme, broth and pepper. Layer rice, vegetables and turkey in an 8-inch baking dish sprayed with cooking spray. Pour broth mixture over turkey. Top with shredded cheese and cover. Bake minutes, uncovering after 30 minutes. Cook 1 box of lasagna noodles according to package directions. Rinse noodles in cool water. Shred 1 block (500g, 1 lb.) of mozzarella cheese. Preheat oven to 375 F. To assemble lasagna, layer 1/3 of the noodles in a 9X13 inch pan. Spread 1/3 of cottage cheese mixture. Top with 1/3 of mozzarella. Spoon over 1/3 of meat sauce. Repeat layers. Spray foil with cooking spray (to prevent sticking), cover lasagna and bake for about 30 minutes at 375 F. Mushroom pasta sauce: 1 large chopped onion 1 clove garlic 2 tbsp. oil 2-8oz cans tomato sauce 1 1/2 cups tomato juice 1-6oz can mushrooms 3 tbsp. parsley 1 tbsp. sugar 1 1/2 tsp. salt 1 tsp. basil Approx.1/3 cup beer(flat) Cook onion & garlic in hot oil until tender. Add remaining ingredients and mix well. Simmer uncovered mins. Serve over lasagna. SWEET & SOUR MEATBALLS (Hans - Edmonton office) 1 1/2 to 2 lbs. lean ground beef 1/2 cup finely minced onion 1 large egg 1 tbsp. flour 1 cup rolled oats OR 2 Weetabix biscuits (broken up) ml jar chili sauce ml jar grape jelly Preheat oven to 350 F. Mix together ground beef, onion, egg, flour and oats (or Weetabix) in a bowl. Roll into bite-size balls and place in a baking dish. Bake in oven for about 15 minutes. In slow cooker, mix together chili sauce and grape jelly. Add meatballs and simmer for 3 hours on high. (Alternatively: simmer in skillet for 30 min., or bake in casserole in 350 F oven for 30 min.)

13 Holiday Recipes Staff of Scheffer Andrew Ltd. 12 PARMESAN CRUSTED CHICKEN Simple and delicious! (Curtis - Edmonton office) 1/2 cup real mayonnaise 1/4 cup grated Parmesan cheese 4 boneless, skinless chicken breast halves 4 tsp. Italian seasoned dry bread crumbs Preheat oven to 425 F. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake until chicken is thoroughly cooked, about 20 minutes. ORANGE ALMOND SALAD (Dan - Medicine Hat office) 2 heads Romaine lettuce, chopped 2 mandarin oranges, segmented 4 green onions, chopped 1 cup slivered almonds 1/2 cup salad oil 1/2 cup vinegar 1/2 cup sugar Salt and pepper to taste In large bowl, toss together lettuce, oranges and onions. Sprinkle with almonds. In medium bowl, whisk together oil, vinegar, sugar, salt & pepper. Pour over salad immediately before serving. CREAMY GARLIC PASTA (Lee - Calgary office) 2 tsp olive oil 4 cloves garlic, minced 2 tbsp. butter 1/4 tsp. salt 1/2 tsp. pepper 3 cups chicken stock 1/2 lb. spaghetti or angel hair pasta 1 cup grated Parmesan cheese 3/4 cup heavy cream 2 tbsp. chopped fresh parsley In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. Once it is at a rolling boil, add the pasta and cook according to directions on package. Reduce the heat to medium and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately. QUICHE TARTS (Tammy - Edmonton office) 2 tbsp. butter 1 onion, finely chopped 1/2 pound mushrooms, finely chopped 3 eggs 1 cup sour cream 1/2 cup Cheddar cheese, grated 1/2 cup Swiss cheese, grated 10 slices bacon, crumbled 1/2 tsp. salt 1/8 tsp. pepper 24 tart shells Preheat oven to 350 F. Cook bacon well but not burnt and crumble. Separately, sauté onions in butter until tender, add mushrooms and cook until dry. In a bowl, beat eggs together with sour cream, and stir in cheeses. Add salt and pepper. Place a small amount of crumbled bacon in the bottom of each tart shell, then a little mushroom/onion filling. Pour egg mixture on top to fill each shell (you may not use all the mushroom mixture) Place in oven for mins or until golden (some ovens may take longer, perhaps 30 mins.)

14 Holiday Recipes Staff of Scheffer Andrew Ltd. 13 POTATO PANCAKES (LATKE) Traditional Russian/Belarusian. (Vala - Edmonton office) 1 lb. potatoes - peeled & finely shredded (use food processor) 1 tbsp. grated onion (optional) (food processor) 1/3 tsp. of black pepper (optional) 2 tbsp. all-purpose flour 1 large egg 1/2 tsp. salt oil for frying In a medium bowl stir the potatoes, onion, egg, flour, salt and pepper together. In a large skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressure them down to form 1/2 inch thick patties. Brown on one side, turn and brown on the other, add oil if required. Don t use too much oil, better to add a little bit of it with each latke. Serve hot with sour cream, salad, or chopped fried bacon. HASH BROWN CASSEROLE For brunch or a side; a comfort food full of gooey goodness! (Kelly - Edmonton office) 500 ml (1 tub) sour cream 2 lbs. (1 bag) diced hashbrowns, thawed 2 cans condensed cream of mushroom soup 1/2 cup melted butter 1/2 onion, grated 2 cups cheddar cheese, grated 1/4 cup Parmesan cheese Salt & pepper to taste Preheat oven to 350 F. Mix all ingredients (except Parmesan) together in a bowl, then transfer to a 9 X 13 inch baking dish (sprayed with cooking spray). Sprinkle Parmesan cheese over top. Bake for 1.5 hours at 350 F. Serve warm. RUSSIAN BORSCH (Vala - Edmonton office) Bone-in beef shank (0.7 kg/1.5 pounds), cut into pieces 3L (12 3/4 cups) water 2 medium-size beets, peeled and grated 1 large carrot, peeled and grated 1 tbsp. olive oil 2 medium tomatoes, diced 2 tbsp. of water 3 medium-size potatoes, diced 1 tbsp salt 1/2 medium cabbage 1 big onion, diced 1 tsp. olive oil 1/3 tsp. black pepper 3-4 bay leaves 1 tbsp. dried parsley or fresh parsley 1 tbsp. coriander Fresh dill 2-3 garlic cloves, chopped (fried or raw) Add to individual bowls (optional): sour cream/mayo/greek yogurt fresh herbs freshly ground pepper Place beef in a large pot, add water and bring to a boil. Add 1 tbsp salt. Cook beef for 1 hour over medium heat. Meanwhile, heat up 1 tbsp of olive oil in a separate pan or a large skillet over medium/high heat. Add onion, fry for minutes, move to a side, add grated beets, carrots and fry each of it separately. Add diced tomatoes and fry them until soft. Add diced potatoes to soup and cook for about 5-7 minutes. Add chopped cabbage and continue to cook for another minutes until cabbage is almost ready. Add more boiled water to soup if you feel that it is too thick, and salt if required. Add beets, carrots, onion and tomatoes to the soup and continue to cook until boiling. Finally, add black pepper, bay leaves, garlic, dried or fresh parsley, coriander and fresh dill to the soup and continue cooking for another 3-5 minutes. Remove borsch from the heat. Remove bay leaves before serving. When serving borsch, add sour cream and fresh herbs to individual bowls. Enjoy!

15 Holiday Recipes Staff of Scheffer Andrew Ltd. 14 CAJUN BAKED SHRIMP Great for a New Years party! (Emma - Edmonton office) 1/2 cup of olive oil 2 tbsp. of Cajun or Creole seasoning 2 tbsp. of lemon juice 2 tbsp. of chopped fresh parsley 1 tbsp. of honey 1 tbsp. of soya sauce 1 pinch of cayenne pepper 1 lb. of large shrimps - uncooked, peeled & de-veined 1 French baguette Lemon wedges (if desired) Stir together first seven ingredients in a large baking dish. Add shrimp and toss to coat. Cover and refrigerate for 1 hour. Preheat oven to 450 F. Remove cover and bake shrimp for minutes, stirring occasionally. Garnish shrimp with lemon wedges and serve with French bread. Serves 4. SALSA DIP IN A BREAD BOWL (Donna - Calgary office) 1 round loaf of bread 1 loaf of sourdough or Italian bread 1/2 or 2/3 cup Pace salsa (mild, medium or hot) 4 oz. cream cheese softened (half pkg.) 1/2 cup sour cream 1 cup TexMex shredded cheese Preheat oven to 400 F Remove top of round loaf & remove inside Combine salsa, sour cream & cream cheese in bowl Stir in shredded cheese Spoon mixture into loaf Place tin foil or parchment paper on cookie sheet under loaf Bake approx. 45 min. or until bubbly Cut other loaf into bite-sized bits & serve with dip Also good as a cold dip with nachos LOBSTER MASHED POTATOES Add some east-coast flair to your Holiday mashed potatoes with this decadent recipe. (Kelly - Edmonton office) Court Bouillon: 1 onion, chopped 1 ribs celery, chopped 1 carrot, chopped 1 lemon, sliced 2 bay leaves 2 sprig flat leaf parsley 2 sprig thyme 1 tsp (5 ml) peppercorns Add all court bouillon ingredients to a stockpot. Fill with water and bring to a boil. Reduce heat and simmer for about 30 minutes. Season water with enough salt so that it tastes like sea water. Lobster Mashed Potatoes: (1) 1 ¼ lb. (450 to 750 g) lobster tail 3/4 carton (175 ml) 35% cream 4 Tbsp (60 ml) unsalted butter 1 lb. (450 g) russet potatoes, peeled and cut into large chunks 2 Tbsp (30 ml) chives salt and pepper Bring court bouillon back to a boil and lower lobster into water head first. Cover pot and cook lobster until just opaque in center, about 7 minutes from the time the water returns to a boil. Transfer lobster to work surface and cool slightly. Remove lobster meat from shell. Cut meat into 1 inch (2.5 cm) pieces. Add potatoes to a large pot of cold, salted water and bring to a boil. Cook until potatoes are tender, about 20 minutes. While potatoes are boiling, bring cream to a gentle simmer. Add lobster meat and simmer until just heated through. Remove from heat and keep warm. Drain potatoes; return to pan and mash. Mix in butter, lobster mixture and chives; season with salt and pepper.

16 Holiday Recipes Staff of Scheffer Andrew Ltd. 15 CHRISTMAS MORNING WIFE SAVER An easy breakfast to make when family is visiting make the night before; pop in oven in the morning! (Emily - Edmonton office) 16 slices white bread (crusts removed) 16 slices back bacon or ham 16 slices sharp cheddar cheese 6 eggs 1/2 tsp. pepper 1/2 tsp dry mustard 1/4 cup minced onion 1/4 cup finely chopped green pepper 1-2 tsp. Worcestershire sauce 3 cups milk Dash tobasco sauce 1/2 cup butter 1-2 cups crushed corn flakes Set 8 pieces of bread into a greased 9x13 glass baking dish. Cover bread with bacon, then layer cheese and cover with remaining slices of bread. In a bowl beat eggs. Add pepper, dry mustard, onion, green pepper, Worcestershire, milk and tabasco. Pour over the sandwiches, cover and let stand in the fridge overnight. In the morning, preheat oven to 350 F. Melt butter and pour over top. Cover with the crushed corn flakes. Bake, uncovered, for 1 hour at 350 F Let sit for 10 minutes. Slice in squares and serve. Enjoy! NUTS & BOLTS SNACK MIX A party favorite. (Kelly - Medicine Hat office) Flavouring: 1 lb. butter 1/4 cup Worcestershire sauce 2 tsp. coarse salt 2 tsp. celery salt 1 tsp. garlic salt 1/2 tsp. tabasco sauce (or to taste) 1/4 tsp. cayenne pepper Melt butter on stovetop or microwave. Stir in all other ingredients above. Set aside. Mix: 1 box plain Cheerios 1 box Corn Chex OR Wheat Chex OR Shreddies 1 can peanuts 1 can mixed nuts 1 bag bitesize pretzels 1 bag Goldfish crackers Place mix in large roaster, pour flavouring over. Stir well with rubber spatula. Bake at 250 F for 1 hour, gently stirring every 15 minutes. Let cool completely. Store in airtight containers.

17 Holiday Recipes Staff of Scheffer Andrew Ltd. 16 BACON WRAPPED WATER CHESTNUTS Easy appetizer that guests will love! (Jason - Edmonton office) 1 cup ketchup 1 cup brown sugar (may be reduced to 3/4 cup) 1 tsp. Worcestershire sauce 16 oz. sliced bacon, uncooked 2 (8 oz.) cans whole water chestnuts Preheat oven to 350 F. In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap the chestnuts in bacon and secure with toothpicks. Pour sauce over bacon and water chestnuts or use a barbecue brush and paint sauce on bacon. Place in a 9 X 13 inch pan and bake in oven until bacon is completely cooked, about 45 to 50 minutes. Use tongs to flip them about halfways through. Plate and serve. SPINACH & CHEESE DIP Italian flavors blended into a creamy classic dip make an irresistible appetizer for your next party. (Michelle - Edmonton office) 1 pkg. (8 oz.) cream cheese, softened 1/2 cup mayonnaise 3 green onions, sliced, divided 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained 1 cup Shredded Italian Five Cheese Blend or favorite shredded cheese 1/2 cup chopped roasted red peppers Beat cream cheese, mayo and half the onions in medium bowl with mixer until well blended. Add spinach; mix just until blended. Stir in shredded cheese and peppers. For cold dip refrigerate for 1 hour. For hot dip place in 325 F oven for 20 minutes in an oven safe dish. Sprinkle both options with remaining onions before serving. Serve with sourdough bread, pita bread, crackers or tortilla chips. CRANBERRY-ORANGE RELISH No cooking required. Tasty with turkey or on turkey sandwiches. (Marty - Medicine Hat office) 4 cups cranberries, washed & sorted (frozen is OK but fresh is best) 1 large navel orange, whole 2 cups sugar Cut orange into 4-6 chunks (keep rind) Chop cranberries in food processor, then add orange chunks and finely chop the mixture Stir in sugar and let stand 3-4 hours to allow sugar to dissolve Transfer to serving bowl & refrigerate before serving. YAMS WITH MARSHMALLOWS (Ross - Calgary office) (1) 15 oz. can sweet potatoes, drained 1/4 cup butter or margarine, melted 1/4 cup firmly packed brown sugar 1/2 teaspoon salt 15 large marshmallows Preheat oven to 350 F. Spray 12x8 inch (2 quart) glass baking dish with nonstick cooking spray. Place sweet potatoes in sprayed baking dish. Pour butter over potatoes. Sprinkle with brown sugar and salt. Top with marshmallows. Bake at 350 F for 25 to 30 minutes or until potatoes are thoroughly heated and marshmallows are lightly browned.