98.1 CHFI is Toronto’s Christmas Music Station, but did you know we’re also your Christmas baking station?  We’re collecting recipes from YOU, and will be sharing your favourite holiday treats here!  So keep checking back to see what goodies you can try in your kitchen this holiday.    It’s not too late for you to Share your Christmas recipe, the more we share, the more YOU can enjoy!    The CHFI Recipe Swap is open and we want to WHISK you a Merry Christmas!

 

Ingredients

1 cup brown sugar ½ cup butter 2 tablespoons light corn syrup 1 loaf Brioche bread, cut into 1-inch slices 8 eggs 2 cups eggnog

Directions
Lightly grease a 9×13-inch baking dish.

Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. Place the bread slices atop the brown sugar mixture.

Whisk the eggs and eggnog together in a large bowl; pour over the bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.

Preheat an oven to 325 degrees F, Remove the baking dish from the refrigerator.

Bake in the preheated oven for 35 minutes. Increase heat to 375 degrees F, remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.
Enjoy with your favourite syrup and whipped cream (optional).

 

 

Ingredients: 

1 3/4 cups (435 ml) dates (pitted) 2 cups (500 ml) water 1 1/2 tsp (7.5 ml) baking soda 6 Tbsp (90 ml) unsalted butter (softened) 1 cup (250 ml) sugar 3 eggs 2 cups (500 ml) all-purpose flour 1/2 tsp (2 ml) baking powder 1/2 tsp (2 ml) ground ginger 1/2 tsp (2 ml) salt TOFFEE SAUCE 3/4 cup (185 ml) unsalted butter 1 1/4 cups (310 ml) brown sugar (packed) 1 cup (250 ml) whipping cream 1/2 tsp (2 ml) vanilla extract (optional) 1 fl oz (30 ml) dark rum (optional)

Directions:

Preheat oven to 350°F (180 °C). Line an 8-inch (20 cm) square baking pan with parchment paper. Half-fill a larger baking pan with hot water.

For the pudding, chop the dates coarsely, place them in a small saucepan with the water and bring to a boil for 5 minutes. Remove the saucepan from the heat, mix in the baking soda and let stand for 20 minutes.

In a bowl, cream together the butter and sugar, adding the eggs one by one, mixing well after each addition.

In a separate bowl, sift together the flour, baking powder, ground ginger and salt. Use a spoon to work this into the egg mixture. Finally, add the date mixture and combine all the ingredients well.

Pour the mix into the prepared baking pan and sit the pan in the water bath. Bake for 20 minutes, then reduce to oven temperature to 300°F (150 °C) until the cake is cooked, 25 more minutes, or until a toothpick comes out clean when inserted in the middle. Cut in 8 squares.

For the toffee sauce, melt the butter and dissolve the sugar in it over medium heat. Add the cream and, if using the vanilla and rum, simmer for 5 minutes until thickened slightly, stirring just to incorporate.

Serve the pudding warm with warm toffee sauce and good quality vanilla ice cream. The pudding can be made ahead and kept refrigerated until needed. It can be reheated by steamer, or lightly microwaved before serving.

(Tip: good news – chopped dates are now available in some stores, yay!)

 

Ingredients:

1 cup crushed graham crackers , 1 cup creamy peanut butter , 1 cup powdered sugar , 1/4 cup butter softened , 8 ounces semisweet baking chocolate or chocolate chips

Directions:

In a large bowl, add graham cracker crumbs, peanut butter, powdered sugar, and butter. Stir until uniformly combined and smooth.
Shape into teaspoon-sized balls (I use a cookie scoop – looks nicer) place on a baking sheet lined with parchment paper. Chill at least 30 minutes.
Melt chocolate in the microwave at 50% power in 30-second increments (stirring well after each increment). Using two spoons, dip peanut butter balls into melted chocolate and transfer to prepared baking sheet. Chill at least 30 minutes to set chocolate.  Melt white chocolate or peanut butter chips and drizzle over balls!

 

Ingredients:

1 cup olive oil 6 tbsp sugar 6 tbsp orange juice 2 tbsp brandy (optional -if not using, then add 2 tbsp of orange juice to the amount indicated above) 3 ¾ cups pastry flour 1 tsp baking powder ½ tsp ground cloves 1 tsp baking soda Syrup 2 cups Greek amber honey 2 cups sugar 2 cups water 1 tsp ground cinnamon 2 cups chopped walnuts for garnish

 

Directions:

Preheat oven to 350 degrees F.
• Beat together first 4 ingredients.
• Sift flour, baking powder, cloves, and baking soda a couple of times
• Add the sifted dry ingredients to the oil mixture and knead gently.
• Pinch off 2 ½ tbsp. portions of dough and form into little flat oblongs (shaped like a football). Place on a parchment-lined baking sheet 2-inches apart.
• Bake in oven at 350 degrees F for 30 minutes.

Syrup
• Boil honey, sugar, water, and cinnamon for 5 minutes.
• Pour syrup over hot melomakarona cookies.
• Allow to soak for 10 minutes, take them out of the syrup and place on large plate.
• Sprinkle with finely chopped walnuts.

 

Ingredients:

1/2 cup cornstarch 1/2 cup icing sugar 1 cup flour 3/4 cup butter sprinkles

 

Directions:

Combine first four ingredients in a bowl.
Drop from a spoon onto cookie sheet.
Flatted with a floured fork. Sprinkle with sprinkles.
Bake at 300 degrees F for 20-25 mins. Until bottom edges are light golden. Cool and enjoy!

 

Ingredients:

1 1/2 cups Flour 3/4 cup Butter or margarine, chilled and cut into 1 inch pieces 1/4 cup Sugar 3 tbsp Sour Cream 1 tsp Vanilla 24 chocolate kisses

 

Directions:

Heat oven to 350. Grease two 12 -cup miniature muffin pans. Set aside. In a large mixing bowl, combine flour, butter and sugar. Beat at medium speed of electric mixer until mixture resembles
coarse crumbs. Add sour cream and vanilla. Beat at low speed until soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each prepared muffin cup. Bake for 20-25 minutes, or until
edges are golden brown. Immediately press kiss into centre of each cookie. Let cool for 1 minute before removing from pans. Cool completely before storing. Makes two dozen cookies.

 

Ingredients:

1/2c oil 1 c sugar 2 eggs 3 ripe bananas 2 c flour 1tsp Baking powder 1tsp baking soda 1/2 tsp salt 1tsp vanilla 1/4 cup milk

 

Directions:

Preheat oven 350
In a bowl add the oil,sugar,and eggs mix
Add bananas
In another bowl mix all dry ingredients mix
Add dry to wet in 3 additions
Alternating with 1/4 cup milk
Grease loaf pan abd bake for 50 min
Enjoy
Best banana cake ever
A friend of mine gave me this recipe
I make it anytime I have ripe bananas

 

Ingredients:

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices salt to taste ¼ cup olive oil 1 tablespoon butter 1 pound lean ground beef 2 onions, chopped 1 clove garlic, minced ground black pepper to taste 2 tablespoons dried parsley ½ teaspoon fines herbs ¼ teaspoon ground cinnamon ½ teaspoon ground nutmeg, divided 1 (8 ounce) can tomato sauce ½ cup red wine 1 egg, beaten 4 cups milk ½ cup butter 6 tablespoons all-purpose flour ground white pepper, to taste 1 ½ cups freshly grated Parmesan cheese

Directions:

Slice and salt the eggplant. Sprinkle the sliced eggplant with salt. Broil the eggplant. Brush the eggplant with olive oil and broil until it is softened and golden brown.   Make the meat sauce. Brown the meat, drain excess fat, and add the spices. Pour in the wine and reduce, followed by the tomatoes, sugar, and broth. Let simmer for 20 to 30 minutes. Assemble the moussaka. The fun part! Layer half the eggplant slices, the meat sauce, the remaining eggplant.  You can sprinkle bread crumbs over top, or if you want you can add a top layer of mashed potatoes.   Bake for 45 – 50 minutes

 

 

Ingredients:

4 eggs 3/4 cup sugar 1 tsp vanilla extract 3/4 cup oil 1 1/2 cups of flour 1 tsp baking powder 6 apples. Best granny smith Salted Caramel Sauce 1 cup granulated sugar 1/4 cup cold water 1/2 cup heavy cream 3/4 teaspoon finely ground sea salt 2 tablespoons unsalted butter

 

Directions:

Cut the apples in a big cubes and put in a pan. Add 2 tablespoon of sugar and 1/2 teaspoon of cinnamon
Fry till nicely mix but apples still crunchy. Drain all juice and keep aside

First beat the eggs with sugar until white and fluffy. Add remaining ingredients.

Ad half of batter in a baking pan and bake for 10 min or till top is a bit firm. Next take out from oven and add apples on top and pour remaining batter.bake till done.knife should come out clean.

Cool it down.
Make Carmel

Salted Caramel Sauce
In a medium-sized sauce pan stir together 1/4 cup cold water and granulated sugar until combined.
Set over medium-high heat on the stove top and cook 9 -11 minutes without stirring until mixture is a deep amber color.
Start checking closely at the 8 minute mark.
Meanwhile, warm heavy cream and butter together with sea salt in a small sauce pan over medium heat. (Absolutely do not boil.)
When sugar and water mixture is a deep amber color, slowly whisk in the warm cream and butter mixture.
Whisk over the heat until it’s smooth a minute or two, then remove from the heat.
Salted caramel sauce will thicken up as it cools.
When sauce is still warm, spoon over apple cake and cascade down the sides.

 

Ingredients:

1 cup water 1 package of instant vanilla pudding mix (double is 1 can sweetened condensed milk 3 cups heavy cream 1 (12-ounce) box nila vanilla wafers (can also package use ladyfingers if you can’t find wafers 4 bananas, sliced

 

Directions:

Mix the water, pudding mix, and sweetened condensed milk until smooth.
Refrigerate for at least 4 hours, or overnight. Will look thick pudding when ready.
Whip heavy cream until soft peaks form.
By hand, Gradually fold in the whipped cream into the pudding mixture until well blended
In a serving bowl, alternate layers of vanilla wafers, sliced bananas, and pudding mixture until all the pudding mixtures finished.
Refrigerate for at least another 30 minutes before serving
Actually tastes better the next day, if it lasts that long!

 

Ingredients:

1 1/2 cups butter 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 5 cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt

 

Directions:

In a large bowl beat butter and sugar. Beat in eggs and vanilla. Stir in flour baking powder and salt. Cover and chill for hour or overnight. Preheat oven 375 rollout dough on floured surface 1/4 to 1/2 inch thick. Cut with cookie cutters 1 inch apart on ungreased cookie sheet. 6 to 8 minutes in oven. Decorate when cool

 

Ingredients:

1L Yoghurt of your choice. 1 tin of condensed milk Tennis biscuits

 

Directions:

Crush the biscuits for the base of your bowl.
Mix the Yoghurt and condensed milk together.
Throw the mixture over the biscuit base in the bowl.
Sit the bowl in the microwave for 4 minutes
Take the cheesecake out of the microwave
and put it in the fridge to cool down.

 

Ingredients:

5 potatoes mashed 1 small onion chopped up ham one egg and bread crums (italian) salt and pepper garlic powder 2 egg veg oil

Directions:

Mash potatoes let cool add onion and salt pepper to taste and garlic add ham them roll it into a log shape then roll log into the beaten egg and roll in bread crumbs then deep fry until golden brown

 

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