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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.

2lb carrots, sliced and cooked 1 green pepper (optional) 1 large onion chopped 1 can tomato soup 3/4 cup white sugar 1/2 cup vegetable oil 1 cup vinegar Heat oil and vinegar; add sugar and tomato soup. Bring to a boil, then let simmer 5 minutes. Pour over cooked carrots. Refrigerate. Keeps for weeks.

1 C butter, at room temperature 1 – 250 g pkg. cream cheese 1 ½ C white sugar 1 tsp. vanilla 2 tsp. grated lemon rind 2 tsp. lemon juice 4 eggs 1 ¾ C flour (first amount) 1 ½ tsp. baking powder 1 C raisins 1 C candied cherries, chopped 1 C chopped walnuts ¼ C flour (second amount) Combine the raisins, cherries, walnuts and ¼ C flour. Mix and set aside. Cream the butter and cream cheese. Add the sugar. Beat in the vanilla, lemon rind and lemon juice. Add eggs, one at a time, beating well after each addition. Add the dry ingredients and mix well. Stir in the raisins, cherries and walnuts. Spread the batter in a greased bundt pan. Bake at 300°F for 70 – 80 minutes.

Cake: 2 C flour 2 C brown sugar ½ C butter 1 egg, beaten 1 C milk 1 tsp. baking soda ½ tsp. salt 1 tsp. vanilla Topping: 1 C reserved crumbs 4 Skor chocolate bars (39g each), chopped Combine the flour and brown sugar and cut in the butter until crumbly. Measure 1 C of crumbs and set aside. Add the egg, milk, baking soda, salt and vanilla to the crumb mixture and beat well. Spread in a greased 13X9" pan. Topping: mix the reserved crumbs and Skor chocolate bars together and sprinkle over the cake batter. Bake at 350°F for about 30 minutes.

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 place on parchment lined cookie sheets. Bake at 325°F for 12 minutes. Remove from pans. When cool, ice & decorate.