My goodness, we have just over a week before Christmas! It seems that I have so many things still to do. I came across a lovely little recipe for a happy Christmas and thought you would like it too. It was written by Marlene Sorosky.

A CHRISTMAS RECIPE

Mix a cup of thankfulness With an ounce of loving care, Add a dash of hopefulness And an early morning prayer. Mix in some generosity And a smile to light the way Combine them all with peace on earth For a perfect Christmas day. I hope you enjoy my recipe for the best  light orange almond fruitcake ever. This is Gary's favourite. It comes from The Canadian Living Christmas Book which I bought from Sears many years ago. Next try their recipe for shortbread and Chow Mein Clusters. All delicious and great to give as gifts from your kitchen. The fruitcake does not have to age forever before eating. It can be kept for one month, then freeze it. Of course, we sell all the ingredients at my store, Sharyn's Pantry. Enjoy a great week! LIGHT ORANGE ALMOND FRUITCAKE They say, even people who claim they don't like fruitcake won't be able to resist this delicious orange flavoured one. It's true! Ask my husband Gary. 3 cups mixed candied fruit 2 cups golden raisins 1 -1/2 cups halved candied cherries 1 -1/2 cups coarsley chopped candied pineapple 1 -1/2 cups slivered almonds, coarsely chopped 1 cup candied citron peel 2 cups all-purpose flour ( use 1/2 a cup of this with the fruit and the other 1 -1/2 cups with the baking powder and salt ) 2 tsp. baking powder 1/2 tsp. salt 1/2 cup butter, softened 1 cup white sugar 3 eggs 1 tbsp. coarsely grated orange rind ( I use 3 tbsp. ) 1 tsp. pure almond extract 1/2 cup orange liqueur OR orange juice ( I use Cointreau liqueur ) METHOD: -Grease two 9" X 5" loaf pans, lining the bases and sides of them with a double thickness of brown paper or parchment paper. Grease the paper and set them aside for now. -In a large bowl, combine the mixed candied fruit, raisins, cherries, pineapple, almonds and citron peel. Toss them with the 1/2 cup of flour and set aside for now. -Stir together the remaining 1- 1/2 cups of flour with the baking powder and salt. I whisk them to blend well. -In a large bowl, beat the softened butter and sugar together until nice and fluffy. Beat in the eggs, one at a time, then the grated orange rind and almond extact. Beating well. -Alternately add the flour mixture  with the liqueur, mixing only until the flour is incorporated. -Fold in the floured fruit mixture. -Scape this into the prepared loaf pans, Smoothing the tops. -Set a  shallow baking dish half full of boiling water onthe bottom rack of your oven. -Bake the cakes in a pre-heated 250 degree F. oven for 2- 1/2 hours or until a cake tester inserted into the centre of the loaf comes out clean. Cover the cakes loosely with some foil if the tops start to crack before they are finished baking. -Let the cakes cool completely in their baking pans, sitting on a wire cooling rack. Then you can wrap them up well and store for up to one month. Then freeze extras.

DELICIOUS SHORTBREAD COOKIES

I make several kinds of shortbread every year. This is a good recipe. 1 cup butter, softened 3 tbsp. cornstarch 1/4 cup  white sugar 1 -3/4 cups all-purpose flour METHOD; -In a large bowl, beat the butter until fluffy, gradually beat in the cornstarch, then the sugar. With a wooden spoon, beat in the flour, about a 1/4 cup a a time. -On a lightly floured surface or pastry cloth ( you have to get one of these at my store, perfect for pastry or rolling out cookie dough ), roll out the dough to 1/4 " in thickness. -Use a floured fluted 2" round cookie cutter or use our store's cute rectangular crinkled cutter especially for shortbread cookies. With this cutter, there is no waste of dough, you cut each cookie side by side. -Place the cookies on a parchment line baking sheet. Prick each cookie 3 times with the tynes of a fork. Freeze the cookies until firm. (Note: the cookies may be frozen for up to one month at this point.) -To bake: place the frozen rounds of shortbread cookies on a baking sheet and bake them in a 275 degree F. oven for  40 to 50 minutes, or until firm to the touch. -Remove  the baked cookies to wire cooling racks to cool completely. They can be stored at room temperature for up to 2 weeks in a tightly sealed cookie tin. -This recipe makes 24  cookies.

CHOCOLATE CHOW MEIN CLUSTERS

Here is a simply delicious recipe, quickly made. It is a favourite amongst my kids. When Gary's Mum was alive, she just loved to eat these when I would make them for Christmas. Good memories! Let the kids help to make these, they are easy and fast to make. 1- 1/2 cups semi-sweet chocolate chips 1 cup butterscotch chips 1/2 cup soft butter 1/4 cup smooth peanut butter ( use our store's natural peanut butter,way better and healthier too ) 2 cups dry chow mein noodles ( yes, we sell these too! ) 1 cup salted roasted peanuts candied cherries, cut in halves METHOD; -In the top of a double boiler, OVER HOT BUT NOT BOILING WATER, melt the chocolate and the butterscotch chips, the butter and the peanut butter together. Stir often using a spatula or a wooden spoon. Remove the pot from the double boiler. -Add the peanuts and the chow mein noodles into the melted chocolate mixture. -Line baking sheets with parchment paper or waxed paper. ( I used to save the waxed paper liners from the empty cereal boxes to use. I was ahead of my time for re-cycling. This is going back 40 years! ) -Drop the mixture by cookie scoop or spoonfuls onto the parchment. -Did you know that a piece of parchment can be used over and over again, at least 20 times, or until it starts to fall apart from many bakings at a highter heat in your oven? -Place a piece of cherry on top of each cookie if you like.  Allow the cookies to stand at room temperature for half an hour or 20 minutes in the fridge, until firm. -Layer a piece of waxed paper between each layer when storing in cookie tins. Keep refrigerated or frozen. ENJOY! Makes about 4 dozen.  

FEATURED ITEMS THIS WEEK AT SHARYN'S PANTRY

WE NOW CARRY THESE READY-MADE BAKERY ITEMS, ALL MADE FROM SCRATCH, NO TRANS FAT, NO HYDROGENATED OIL WITH LOWER SUGAR CHEESECAKE, CARROT CAKE, ASSORTED PIES   ALL FABULOUS !!! AND OF COURSE, DOROTHY'S MEAT PIES  ...AWESOME !!