RECIPES:

DATE AND NUT BALLS

This is one of those easy, old-fashioned, no-bake Christmas treats that you may remember making as a kid – make some with your kid, or for the kid in you. These date and nut balls freeze and store well. From The Guy Can’t Cook by Cinda Chavich.

1/2 cup (125 mL) unsalted butter

1 cup (250 mL) packed brown sugar

1 1/2 cups (375 mL) chopped dates

1 egg, beaten

1/2 teaspoon (2 mL) pure vanilla pinch of salt

2 1/2 cups (625 mL) crispy rice cereal

3/4 cup (175 mL) chopped walnuts or pecans

shredded coconut or powdered (icing) sugar

In a saucepan, combine the butter, sugar, dates, and egg, and cook over medium heat, stirring constantly until the mixture boils and thickens, about 6 minutes.

Cool to lukewarm and stir in the rice cereal, nuts, vanilla, and salt. Mix well and roll into small balls about the size of a walnut. (If your hands are wet the mixture won’t stick.) Roll balls in coconut or icing sugar to coat. Chill.

Makes 24 balls

GINGER COOKIES

Old fashioned doesn’t mean out of date – these classic ginger cookies, crackled and sugary on top, are just right to end a meal with a cappuccino. The candied ginger adds even more intense peppery ginger flavor, but they’re just as good without it. Make them small for Christmas. From The Girl Can’t Cook by Cinda Chavich.

3/4 cup butter 175 ml

1 cup sugar 250 ml

1 egg 1

1/2 cup molasses 125 ml

2 cups all-purpose flour 500 ml

1/2 teaspoon salt 2 ml

2 teaspoons ground ginger 10 ml

1 teaspoon baking powder  5 ml

1 teaspoon baking soda 5 ml

2 teaspoons cinnamon 10 ml

1/2 teaspoon cloves 2 ml

1/4 cup minced candied ginger  (optional) 50 ml

extra granulated sugar for dipping

Preheat the oven to 350º F (180ºC).Using an electric mixer, cream the butter with the sugar until fluffy, about 5 minutes. Add the egg and beat until smooth. Add the molasses and beat for several minutes longer.

In a separate bowl, combine the flour, salt, ground ginger, baking powder, baking soda, cinnamon and cloves. Gradually add the dry ingredients to the batter by hand, mixing with a wooden spoon until well combined.  Stir in the candied ginger. Cover the batter and chill.

Roll the batter into small balls and dip one side in granulated sugar. Set the balls, sugar side up, 11/2 inches (4 cm) apart on an ungreased cookie sheet and bake for10 minutes. The cookies will crackle on top. Don’t overbake or they will be hard - they should be chewy.  Place the cookies on a rack to cool. Makes 18-24 cookies.

SHORTBREAD COOKIES

My mother makes extraordinary Scottish-style shortbread – the same as her mother did and probably her mother before that. Cut into simple, rectangular fingers these portable shortbread cookies are even more decadent when dipped or drizzled in melted chocolate. From The Girl Can’t Cook by Cinda Chavich.

1 pound sweet  (unsalted) butter at room temperature 450g

1 cup white sugar 250 ml

4-5 cups all-purpose flour, sifted 1-1.25 L

Using an electric mixer, cream butter and sugar together until smooth and fluffy.

Gradually add flour until mixture just starts to crumble. Mix with a spoon - do not be tempted to use your hands. The mixture should be very stiff or short, not sticky and will barely hold together (the heat of your hands will warm it too much and make the cookies too hard).

Dump the batter onto your work surface and, using a wide knife, pat the mixture into a square, about 3/4 inch thick. Cut the shortbread into squares or fingers, about 3/4 inch X 2 inches.

Line your cookie sheet with parchment paper. Using a spatula, lift the cookies onto the cookie sheet, placing pieces about 1/2 inch apart. Make a simple pattern on the top of each cookie by poking them with the tines of a fork.

Bake in a 325°F oven for 30-40 minutes, or until the edges just barely start to colour. Cut the squares apart while still warm and cool the cookies on racks. Makes about 4 dozen shortbread cookies.

CHOCOLATE TRUFFLES

Make these on a December afternoon when the shopping is done and you’re in the mood to contemplate Christmas. Buy some of those pretty miniature foil cups and some funky boxes (like those waxed cardboard Chinese food container with little wire handles) and make some edible gifts to tote along wherever you visit. Christmas card boxes (with the clear plastic lids) tied with pretty ribbons, also make nice container for these dead easy homemade chocolates.

1/4 cup granulated sugar 50 ml

zest of 1 orange

1 cup shelled hazelnuts, toasted  and skins removed 250 ml

1/2 cup unsalted butter 125 ml

12 ounces good quality bittersweet chocolate (Valrhona or Callebaut) 325 g

3 tablespoons orange-flavored liqueur or brandy (like Cointreau or Grand Marnier) 45 ml

1/2 cup Dutch process cocoa powder 125 ml

In the food processor, combine the sugar and orange zest and process until finely minced.

Add the hazelnuts and pulse until the nuts are finely ground.

Chop the chocolate and put it in a small glass bowl with the butter. Microwave on medium power for 1 minute, stir, then continue to microwave, a minute at a time, stirring until the chocolate is melted. Add to the food processor along with the liqueur and whirl to combine.

Put the truffle mixture into a bowl, cover and refrigerate until firm.

Place the cocoa in a shallow bowl. Scoop out the chocolate mixture and roll into small balls. Roll each ball in cocoa to coat on all sides, then set in a foil cup. Refrigerate or freeze. Makes 50 or 60 truffles.

THE CHOCOLATE ADDICT’S BAR

One of my friends – who claims she can’t cook – creates this insanely addictive sweet for the holidays. It’s so easy to you’ll become addicted, too. Use the best chocolate you can find – and don’t say I didn’t warn you! From The Guy Can’t Cook by Cinda Chavich.

1 box graham wafer cookies

1 1/2 cups (3/4 pound/375 g) unsalted butter

1 cup (250 mL) brown sugar

3 cups (750 mL) chopped bittersweet Belgian chocolate (or real chocolate chips)

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Cover the entire pan with a layer of graham crackers.

In a saucepan, combine the butter and sugar and bring to a boil over medium heat. Boil for 5 minutes

Carefully pour the hot sugar syrup evenly over the graham crackers (go slow, this is hot stuff!). Put the pan in the oven and bake for 5 minutes.

Pour a layer of chocolate chunks, or chips, over the pan and, as they melt, use a butter knife to spread the chocolate evenly over the entire sheet. Refrigerate. That’s it. Break up into pieces, like peanut brittle.

©Cinda Chavich 2007

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