Volume 12 Week 5

Wednesday, Jan. 16


Posted Jan. 10

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Orléans Ward
Matt Luloff

Beacon Hill,
Cyrville Ward
Tim Tierney





(Posted 9 p.m., Dec. 22)
Four surefire, canít miss holiday baking recipes

By Fred Sherwin
Orléans Online

“My mother bakes the best Christmas cookies in the world.” How many of us have uttered those same words about our own mother’s Christmas baking?

I know I have, many times. So in the spirit of Christmas I thought I might pass along a couple of my favourites.

The shortbread recipe is actually my grandmother’s and the cherry loaf recipe is taken from my great-grandmother’s original hand-written notes.


1 1/2 cups of butter
1 1/2 cups of shortening
1 1/2 cups of icing sugar
4 1/2 cups of flour

Cream the butter and shortening together in a large mixing bowl. Be sure both ingredients are at room temperature before you start. Mix in the icing sugar half a cup at a time and then add in the flour. If your dough seems a little gooey, add more flour.

Roll dough out about a quarter inch thick. Cut out your cookies and place them on an ungreased cookie sheet. Bake at 350°F for about 10 minutes.


2 cups of flour
1 cup of brown sugar
2 teaspoons of baking powder
1 16 oz. bottle of cherries
3 tablespoons of butter
1 egg

Cream the brown sugar and butter together. Then add flour, baking powder and a pinch of salt.

Beat the egg in a measuring cup and add the drained syrup from the cherries. If it doesn’t come to an even cup top it off with a bit of milk. Pour the liquid mixture into the dry ingredients and mix well.

Slice the cherries in half, and flour generously before folding them into the rest of the ingredients. Bake at 350 for about 50 minutes to an hour.


1 1/4 cups of brown sugar
3/4 cup shortening
1 egg
1 teaspoon vanilla
2 1/2 cups of flour
1 teaspoon baking soda
1 teaspoon salt

Cream the brown sugar and shortening together. Then beat in the egg and add the vanilla. Next, combine the dry ingredients and fold into the mixture.

Shape the cookie dough into small balls and place on a cookie sheet. Push down on the top of each ball and fill the indentation with a dollop of raspberry jam. Bake at 450 for eight minutes.


1 cups of brown sugar
1/2 cup of white sugar
1 cup shortening
2 eggs
2 teaspoons vanilla
2 1/4 cups of flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup of Smarties

Cream the brown and white sugar with the shortening, then beat in the eggs and vanilla. Next, combine the dry ingredients and stir into the mixture. Fold in half a cup of the Smarties.

Drop by teaspoon on a cookie sheet and decorate the tops of the cookies with the remaining Smarties. Bake at 375 for 10 minutes or until golden brown.

(This story was made possible thanks to their generous support of our local business partners.)


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