Muskoka Seniors Holiday Recipes

Robert’s Onion Soup By Robert Artibello

Ingredients

• ½ cup butter

• 12 cups Thinly Sliced onions (5 types)

• (Sweet Vidalia – Red – Green – Spanish – regular cooking onion)

• 3 cloves garlic crushed

• 1 TBS salt & 2 TBS pepper

• ¾ TBS sugar

• ¼ cup flour

• 4 cups of beef stock & 2 cups of chicken stock

• ½ cup each Red & White wine (good wine that you’d drink, NOT cooking wine)

Caremelized French Toast by Jenn Pfrimmer

Ingredients

• ½ Cup butter

• ½ Cup Brown Sugar

• ¼ Cup Maple Syrup

• 12 Slices Thick Cut Raisin Bread

• Small Tub of Cream Cheese

• 6 Egg

• 1 2/3 Cup Milk

• 1 tsp vanilla

• ¼ tsp cinnamon

• Chopped Pecans (optional)

Instructions

Shortbread Cookies by Ron Nairn

Ingredients

• 1 cup of butter

• 1 cup of margarine

• 1 cup white sugar

• Dash Salt

Instructions

1. Cream well together.

2. Mix in 4 cups of all-purpose flour.

3. Roll 1/4 in thick, cut and bake at 325-350 deg until desired texture (12-20 min.)

Nuts & Bolts/Bits & Bites By Rick Hofstetter

Ingredients

• 10 cups plain Cheerios cereal

• 4 cups Shreddies cereal

• 4 cups Crispix cereal

• 6 cups of various varieties of salted pretzels

• 3 cups of salted peanuts

• 2 cups of melted salted butter

• 2.5 tbsp. of onion salt

• 2 tbsp. of garlic salt

• 1.5 tbsp of celery salt

• ½ cup of Worchestershire sauce

Instructions

1. Combine ingredients and place in a large pan (we use our big turkey roaster) and bake at 200 degrees Fahrenheit for 1 ¾ hours. Stir often.

Note: for a spicier flavour add more Worchestershire sauce. If you want less salt in nuts and bolts use unsalted butter. You can also change recipe portions around and add other things like bugles or other snacks that you like.

Tourtière: A French-Canadian Meat Pie Recipe Pie Pastry and Cranberry Relish By Angela Barager

Instructions

Prepare the Pastry

1. Combine flour and salt in a large bowl.

2. Cut in butter or lard until the mixture is a rough crumbly texture.

3. Add ice water one tablespoon at a time and mix just until the dough comes together.

4. Shape the dough into a ball, flatten, wrap, and chill in the refrigerator. While the pastry is chilling, prepare the filling.

Make the Filling

1. Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches.

2. Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are tender, about 12 minutes.

3. Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.

4. Heat a large skillet over medium heat.

5. Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes.

6. Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.

7. Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed.

8. Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.

Assemble the Pie

1. Preheat oven to 400°F/205°C

2. On a lightly floured surface, divide the dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan.
3. Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.

4. Roll out the top pastry and place it on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.

Bake the Meat Pie

1. Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.

2. Remove the tourtière from the oven and let it cool at least 10 minutes before serving.

Cranberry Relish by Angela

Ingredients

• 1 – 1 1/4 cups granulated sugar (go with 1 cup if you prefer a more tart version)

• 1/2 cup cranberry juice

• 1/2–3/4 teaspoon fresh grated ginger

• 1/2 teaspoon ground cinnamon

• 16-ounce bag fresh cranberries

• Zest of 1 orange – just the orange part

Instructions

1. In a large, heavy saucepan, add sugar, juice and cinnamon and grated ginger.

2. Cook, stirring often, until sugar dissolves, the syrup is clear and comes to a rolling boil, about 3 minutes.

3. In a colander, rinse and pick over the cranberries to remove any mushy ones.

4. Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-5 minutes (set the timer). Be careful not to cook them too long or they will get mushy.

5. Skim the foam off the surface with a metal spoon and discard.

6. Remove from heat, stir in orange zest and cool to room temperature, uncovered.

7. Place in a container, cover and store in the fridge for up to 3 months.

Chippy Chewy Bars By Rob Madeley

Ingredients

• 1/4 cup butter or margine

• 1 1/2 cups of graham cracker crumbs

• 2 cups Reese Peanut Butter Chips

• 1 1/2 cups flaked coconut

• 1 1/3 cups Eagle Brand sweetened condensed milk

• 1 square semi-sweet chocolate

• 1tsp. shortening

Instructions

1. Place butter in a 13 x 9 x 2-inch pan; heat in 350 degrees F oven until melted.

2. Remove pan from oven; sprinkle crumbs evenly over butter and press down with a fork.

3. Arrange 1 cup peanut Butter Chips over crumbs; sprinkle coconut over chips. repeat layering.

4. Pour condensed milk evenly over top. Bake at 350 degrees F. for 20 minutes or until lightly browned.

5. Remove from oven. Melt chocolate with shortening and drizzle over the top. Grate the chocolate over the top. Cool completely before cutting.