Canadian Christmas Blog Hop – Week 5 – My Turn!
Glad to have you visit!
Last week you visited Kathy K Wylie – quilter, designer, author, teacher, speaker. Kathy provided us with a lovely Spinning Star coaster for our holiday tables and a delicious Tourtière recipe. Daphne Greig’s table runner and Kathy’s coasters will go very well together.
If you’ve missed a week, go back and visit. You won’t want to miss a thing!
- October 16th – Dougal Walker
- October 23rd – Daphne Greig
- October 30th – Benita Skinner
- November 6th – Kathy K Wylie
- November 13th – Maria Hrabovsky
- November 20th – Jean Boyd
- November 27th – Susan Purney-Mark
- December 4th – Sue Jensen
- December 11th – Cheryl Wall
Christmas Hot Pads
Shown above is a set of 3 Christmas Hot Pads along with their reverse sides. They’ll use up some of your scraps, add to your kitchen’s Christmas decor, and make great gifts, too. After Christmas, make more by searching your fabric scraps for Easter, Halloween, Thanksgiving, Birthday, and other special celebrations.
You can fussy cut, if you wish, but it’s not necessary. As you can see, the snowman, the angel, the fruit, and even the poinsettias are all of centre, which can actually add to their appeal. These have their loops attached at corners, but you can also add them to the centre of a side, if you prefer. Another option, of course, is no loops at all.
Blackcreek Pioneer Village Recipes
I have two recipes to share with you. As a teacher, I used to take my classes to Blackcreek Pioneer Village for class trips, and later on, our children. It’s one of my favourite places to see. If you’re in the neighbourhood, be sure to visit, especially with all of the Christmas decorations, festivities, and activities at this time of year. If you’re not in the area, make it a destination. You’ll love it!
On one visit with my family, I purchased the Blackcreek Pioneer Village Recipes booklet. We tried most of the recipes but two became family favourites. The Pumpkin Cookies are perfect at any time of year, but especially for Thankgiving, Halloween, and Christmas. They are a soft, cake-like cookie that everyone who has tried them has loved. The Bottom of the Cupboard Cookies are perfect for little ones who want to learn to bake. No appliances are needed, just a wooden spoon. My children always enjoyed making them and mixing in their favourite additions.
Duncan, Dorothy, ed. Black Creek Pioneer Village Recipes. Toronto: Metro Toronto and Region Conservation Authority, n.d. Print.
Reproduced with permission.
Visit Black Creek Pioneer Village online at www.blackcreek.ca .
1 1/2 cups strained pumpkin, browned (see notes below)
1/2 cup lard (or, nowadays, vegetable shortening)
1 1/4 cup dark brown sugar
1 tsp. vanilla
2 1/2 cups all-purpose flour
4 tsps. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped nuts
1 cup seedless raisins
Cream together the lard/shortening and brown sugar.
Add the eggs and vanilla and beat until creamy and light.
Add the pumpkin and blend thoroughly.
Sift together the flour, baking powder, and spices, and add to the creamed mixture.
Stir in nuts and raisins.
Drop by large teaspoonfuls onto a greased baking sheet.
Bake in a preheated 375° oven until lightly browned, about 15 minutes.
These freeze very well and will keep 9 to 10 weeks.
There are no nuts or raisins in the cookies I photographed, but only because my family prefers them that way.
I must admit to never having browned the pumpkin. Canned pumpkin can be used, but I’ve always made my own.
Wash a pumpkin. (Small or “pie” pumpkins are best but large ones will work, too.)
Cut off the top or cut in half.
Scoop out seeds. (Save them for roasting.)
Cut into large cubes.
Cut off outer layer.
Boil cubes until soft (or search the web for microwaving or roasting methods).
Store in freezer bags in the amounts needed for cookies and pies.
These are very moist cookies and we find that they won’t keep long, unless frozen.
Makes about 38 cookies, depending upon the size of your teaspoonfuls.
Bottom of the Cupboard Cookies (Bowl and Spoon Method)
2 1/2 cups of flour
1 tsp. baking soda
1/2 tsp. salt
1 cup lard (or, nowadays, vegetable shortening)
1 cup brown sugar
1/2 cup hot water
1 tsp. vanilla
Beat lard (shortening) with a wooden spoon.
Add dry ingredients to creamed mixture, alternately with hot water and vanilla.
Add cinnamon, if desired.
Chop peel, dates, nuts, raisins or whatever you have handy to add interest.
Drop from a small spoon or tip of knife onto a slightly greased sheet.
Bake at 350° for 12 – 15 minutes.
This should be an excellent recipe for children to try.
As stated above, it is a great recipe for children. I find they don’t really have to beat the shortening, just keep stirring until it becomes softer and creamier. I added nuts and raisins to the ones in the photo.
Makes about 34, depending upon your spoon size.
- Posted in: Featured Quilters