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½ C butter ¾ C white sugar 1 egg ½ tsp. almond extract 1 C flour ½ tsp. baking powder ¾ C coconut 1 C white chocolate chips 1 C chopped maraschino cherries Cream the butter, sugar, egg and almond extract. Combine the flour and baking powder and stir into the creamed mixture. Fold in the chips, coconut and cherries. Drop onto parchment lined baking sheets and bake at 350°F for 12 – 15 minutes.

3 C mixed berries, frozen 1 bottle sweet red wine 2 C ginger ale 2 tbsp. white sugar Combine all of the ingredients in a blender until smooth. Transfer to freezer bags and chill until stiffened, at least 2 hours. To serve, mush frozen bag until it is of pouring consistency and then pour into wine glasses and serve.

2 bunches broccoli, chopped & cooked 2 C chopped turkey 1 C mayonnaise 1 tsp. salt 1 tsp. pepper 1 ½ C grated sharp cheese 2 (284 ml) cans cream of celery soup 1 tsp lemon juice ½ C bread crumbs Arrange the broccoli in a greased casserole. Place the turkey over the top of the broccoli. Combine the soup, mayonnaise, lemon juice, salt & pepper and pour over the chicken. Sprinkle with the grated cheese and top with the bread crumbs. Bake at 350°F for about 30 minutes.

¾ C melted butter 1 ½ C brown sugar 2 eggs 2 tsp. vanilla 1 ¾ C flour 2 tsp. baking powder 1 ½ C white chocolate chips 1 C dried cranberries 1 C coconut (divided) Combine the butter and sugar and stir until smooth. Beat in the eggs one at a time and stir in the vanilla. Combine the flour and baking powder and add to the sugar mixture and stir to combine. Stir in the white chocolate chips, cranberries and ½ C of coconut. Spread the mixture in a greased 13 X 9ʺ pan and sprinkle with the remaining coconut. Bake at 350°F for 25 – 30 minutes.

1 ½ C butter 1 C icing sugar 1 C cornstarch 2 C flour Cream the butter and add the cornstarch and icing sugar. Mix well. Add the flour and mix. Drop onto parchment lined cookie sheets. Bake at 350°F for about 15 minutes or until lightly browned.

Base: 1 C semi-sweet chocolate chips ½ C light cream or whole milk ½ C icing sugar ½ C chopped walnuts 2 C graham wafer crumbs 1 tsp. vanilla Filling: ¼ C butter 2 C icing sugar 1 ½ - 2 tbsp. milk 1 tsp. peppermint extract A few drops of greed food colouring Glaze: 3 squares semi-sweet chocolate 1 tbsp. butter Base: melt the chocolate chips in the cream over a low heat. Remove from heat and add the icing sugar, walnuts, graham wafer crumbs and vanilla and mix well. Press into a 9ʺ pan and chill. Filling: cream the butter and stir in the icing sugar, milk, peppermint extract and the food colouring and mix well. Spread over the base. Glaze: melt together the squares of chocolate and butter. Spread over the topping. Refrigerate.

½ C butter ½ C brown sugar 1 egg ½ C molasses ¼ C cold water 3 C flour ½ tsp. baking soda 3 tsp. ginger 1 tsp. cinnamon Cream the butter and sugar and beat in the egg, molasses and water. Combine the dry ingredients and stir into the butter mixture. Chill the dough overnight. Roll the dough out on a lightly floured surface. Cut into gingerbread men shapes and bake on parchment lined cookie sheets at 325°F for 12 minutes. Remove from pans. When cool, ice & decorate.

2 eggs 1 ¾ C brown sugar ½ C butter 1 tsp. vanilla 1 ¾ C flour 1 tsp. baking powder ½ tsp. baking soda 1 C dried cranberries 1 C white chocolate chips Cream the butter and brown sugar and add the egg. Combine the dry ingredients and add to the creamed mixture. Stir in the dried cranberries and white chocolate chips. Drop dough onto parchment lined cookie sheets. Bake at 350°F for about 15 minutes.

¾ C white sugar ¼ C melted butter 2 eggs, well beaten 1 C eggnog 2 ½ C flour 1 tsp. salt 2 tsp. baking powder 1 ½ C candied mixed fruit ½ C chopped pecans Mix the melted butter and sugar together and add the eggs. Combine the dry ingredients and add alternately with the eggnog. Stir in the candied mixed fruit and pecans. Spread the batter in a greased 9X5X3" loaf pan. Bake at 350°F for about 45 minutes.

Base: 1 cup butter 1/2 cup sugar 2 cups of flour Top: 1 1/2 cups coconut 1/4 cup raisins 1/3 cup walnuts 3/4 cup cherries 1 can Eagle Brand milk Mix first 3 ingredients together and bake in 9x9 inch greased pan. Bake 350 for 20 minutes. Topping spread topping on top of crust and bake at 350 for 25 min. or until golden brown. Submitted by Valerie Dick Baking At Hospice Care - Comfort - Compassion Hospice Renfrew

1 cup flour 1 /2 cup butter 1/4 cup icing sugar 2 eggs 1 cup granulated sugar 1/2 tsp baking powder 1/4 tsp salt 2 Tbsp fresh lemon juice Heat oven to 350 degrees F. Measure flour, icing sugar and butter. Blend together. Press into 8X8 inch square pan and bake for 20 minutes. Beat remainder of ingredients together and pour over crust. Bake another 20 minutes. Submitted by Dee Dee from the Baking At Hospice Cookbook

2 lb beef stew meat 1/4 cup flour 3 shallots chopped 1 large onion chopped 1/4 cup butter 2 cups beef stock 1 tbsp paprika (or more, to taste) Dredge beef cubes in flour. Heat butter in large saucepan on high and add beef. Brown and turn down heat to medium. Add shallots and onion. Cook five minutes. Add beef stock (enough to cover beek) and bring to the boil. Add paprika to taste. Simmer 1 hour.