Christmas Recipes (Most Popular)
My dad loves his mincemeat tarts - and now that I make my own mincemeat every year he gets something new and unique every Christmas!
A tasty vegan "warm salad" for a night when you're cooking for one! Adapted from http://fortunavirilis.blogspot.com/2009/08
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Recipe can be baked in individual popover cups or in a larger pan. The secret to light popovers or yorkshire pudding is having the pan and drippings very, very hot when the batter is added.
This is fabulous! It isn't completely sugar free but as far as fudge goes...it doesn't get much better.
Any nuts or any choclate chips can be used: macadamia, hazelnuts etc as can baking chocolate or butterscotch chips oe even broken chocolate bars...good!
Tastes like a dessert- eats like a meal! This is super yummy and high in protein, low in fat ! It's also easy and provides a dose of antioxidants with the dark chocolate. Best of all of you have bread( or any kind) that needs to be used- this is a GREAT way to use it and milk! Your entire family- even the picky ones- will be yumming this one down! it also makes a fabulous holiday breakfast casserole that has all the taste and non of the guilt! (Just make sure you have hot cocoa to go with it!)
Decadent Potato Dish - best if prepared one day in advance and baked the next day. 1 serving = ~1cup
Using Cup 4 Cup GF Flour this amazing recipe lets you indulge in a family favorite....
This year's "centrepiece" dish for our Italian Christmas Eve feast, this is based on my mom's memory of a 5-star meal she had when out in Moncton on business. It's so close you could swear it was catered!
Adapted from Vegan Cookies Invade Your Cookie Jar, these are like dense, chewy bites of all the best bits of carrot cake! The nuts are optional - I often leave them out (or add toasted sunflower seeds instead!).
Whether you use this as a drizzle over vanilla ice cream or brush it over a roasting chicken, this sauce adapted from Put ‘Em Up! Fruit by Sherri Brooks Vinton will find a niche in your pantry. It makes a delicious addition to gift baskets too - make it in the early Summer when the fruit is ripe and local, can it and wait for the wide eyes on Christmas morning!
Rich dark brown sugar and creamy peanut butter star in this chocolate (and marshmallow) free fudge. Made with Amoré Almonds + Dairy beverage for extra nuttiness, a few chopped caramels also help add a layer of flavour and keep the fudge firm, but not rock hard, in the fridge
Adapted from Back to Her Roots, this creamy, thick and sweet chocolate fudge-like mixture is perfect for filling cookies, whoopie pies, or (my favourite) making your own filled chocolates for the holidays! It's sugar free and even gets a boost from maca powder for extra nutrition and flavour.
Even though this casserole-dish stuffing is fantastic for days after the event, there are rarely any leftovers! It’s a brilliant blend of sweet, savoury, nutty and fresh flavours that’s a stunner on the holiday table.
Spicy and bittersweet from Demerara sugar and cinnamon, this recipe from the Back in the Day Bakery Cookbook is perfect for cheese plates and sandwiches everywhere.
If you know Biscoff, you know Speculaas - a spicy Belgian snapper with hints of almond and rum. This is a gluten free, vegan version adapted from Artisanal Gluten-Free Cooking by Kelli and Pete Bronski and uses their great flour blend.
A wonderful treat for both your heart and your tastebuds! A rich and flavourful sweet pie filling made creamy with the addition of navy bean puree! Your guests will never know, and if you use a vegan pie crust the whole dessert is vegan! Originally from the Ontario White Bean Producers, modified by me.
An Italian confection that is a cross between fruit cake, candy, and honey cakes. Italy it's also called Siena cake, and dates back to the 13th century. Most often it is served at Christmas with a port wine or brandy, I like it with a slice of soft cheese like Brie
A wonderful crunchy crisp cookie...definitely not diet with 178 calories each. Eat slow and enjoy "ONE"