The Lighter Stuff
On the twelfth (business) day of Christmas, the Law Society staff gives to you:
2 cups heavy cream
1/2 cup confectioners’ sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
6 egg yolks
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 tsp vanilla extract
1/8 tsp salt
6 egg whites
1/4 cup white sugar confectioners’ sugar for dusting
- Preheat oven to 375 degrees F (190 degrees C).
- Line a 10 x 15-inch jelly roll pan with parchment paper (if you do not have a jelly roll pan, a cake pan of similar size will do).
- In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
- In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt.
- In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.
- Immediately fold the yolk mixture into the whites.
- Spread the batter evenly into the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched.
- Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
- Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners’ sugar before serving.
- Decorate with meringue or marzipan mushrooms, plastic Santa and reindeer, or PUT A BIRD ON IT! Let the people to whom you are serving it know which parts are edible and which are not.
Photo credit: Christine Muldoon
Pierre and Janet Burton’s Tourtière
Put in a pot:
Bring to a boil, cook 20 minutes, remove from fire. Slowly add ½ cup breadcrumbs, a spoon at a time, pausing until all fat has disappeared from the top. Cool, pour into a pie shell, cover with more crust and cook for 25 minutes or until crust is golden in a 500 degree Fahrenheit oven.
Photos courtesy of Melanie Hodges Neufeld
On the tenth (business) day of Christmas, the Law Society staff gives to you:
Apple and Sage Stuffing
1 loaf of unsliced bread of your choice
4 tbsp unsalted butter
2 yellow onions, medium dice
2 apples of your choice, medium dice
3 celery stalks, medium dice
8 sprigs fresh thyme, finely chopped
1 tbsp fresh sage leaves, finely chopped
1 1/2 cups low-sodium chicken broth or vegetable broth
ground black pepper
- Heat the oven to 375°F and arrange a rack in the middle. Coat a 13×9 baking dish with butter and set aside. Cut the bread into 3/4-inch cubes and place in a large, heatproof bowl; set aside.
- Melt the butter in a large frying pan over medium-high heat until foaming. Add the onions and brown, stirring occasionally, for about 5 minutes. Add the apples, celery, thyme and sage and cook, stirring occasionally, until the apples are tender, for about 6 minutes.
- Add 1 cup of the stock or broth to the mixture and bring to a simmer. Turn off the heat and add the vegetable-apple mixture to the reserved bread cubes. Season with two or three large pinches of salt and two large pinches of pepper, then stir to evenly combine. If the mixture seems too dry, add more stock or broth 1/4 cup at a time (but make sure it doesn’t get mushy).
- Transfer the mixture to the prepared baking dish and bake, uncovered for about 30 to 40 minutes, until the top of the stuffing just starts to get brown and crusty. Serves 6 to 8.
- To make ahead of time: Cool, cover, and refrigerate until ready to serve. Rewarm uncovered at 350°F for about 30 minutes.
On the ninth (business) day of Christmas, the Law Society staff gives to you:
Grandma’s Delicious Butter Tarts
1 lb of lard
5 cups of flour
2 tbsp of brown sugar
1 tsp of salt
½ tsp of baking soda
Blend ingredients well with a pastry blender. Sprinkle 2 tbsp of vinegar on top and blend with a fork. Put 1 egg in a measuring cup and whip with a fork. Fill with cold water to make 1 cup (may not need all of this). Blend well with dry ingredients. Roll out thin and use a glass or cookie cutter to cut into circles. Place dough circles in a muffin tin. Makes 58 to 60 tarts.
2 eggs well beaten
1 cup of brown sugar
3 tbsp of butter
½ tsp of vanilla
1 cup of raisins, currants or chopped walnuts/pecans
½ tsp of vinegar or lemon
2-3 tbsp of syrup
Mix all these ingredients in a bowl and put this raw mixture in the raw dough and bake 325° to 350° until done. Triple the filling recipe to make 58 to 60 tarts.
Photo credit: Kelly Laycock
1 ½ cups of wheat
1 – 8oz pkg. of cream cheese
1 can of crushed pineapple
2 tsp of lemon juice
1 large box of instant vanilla pudding
1 large container of Cool Whip
Cook Wheat in slower cooker for 5-6 hrs. & add extra water when needed (then drain, rinse and cool wheat).
Drain the pineapple. Mix cream cheese, pineapple and lemon juice in large bowl.
Add pudding (package only – no milk), add the wheat and stir well. Then fold in Cool Whip and refrigerate until ready to serve.
On the seventh (business) day of Christmas, the Law Society staff gives to you:
It’s vegan, non-dairy, and gluten-free, but I promise neither you nor your guests will know…
2 cups non-dairy chocolate
1 container soft tofu, drained
¾ cup non-dairy milk (I prefer almond or coconut)
Maple syrup to taste
What to do:
- Melt chocolate in a double-boiler.
- Place all ingredients in blender and blend until smooth.
- Put into individual serving glasses and refrigerate.
- Mixture will set in the fridge after about an hour.
- Chocolate pie: Double the recipe and pour into a pre-baked pie shell, before setting.
- Icing for a cake
- Fudgsicles: just freeze into a mold.
- Dip for fruit.
On the sixth (business) day of Christmas, the Law Society staff gives to you:
You will need:
9×13 baking dish (greased)
8 chicken breasts (deboned and skinless)
2 cans cream of chicken soup
1 cup milk
2 boxes stove top chicken stuffing
Spices: garlic powder, onion powder, pepper, seasoning salt, roasted red pepper and garlic flakes (all to taste)
I have cut up fresh mushrooms and asparagus and added it to #3 of the directions.
- Cut chicken into chunks and place in the 9×13 greased baking dish.
- Cover chicken with swiss cheese
- In a bowl, combine soup, milk and spices. Pour over cheese.
- Shake stove top chicken stuffing over top (without cooking it first)
- Melt ¼ cup butter or margarine and drizzle over stove top chicken stuffing.
- Set stove to 350 degrees and bake uncovered for 45-60 minutes.