Linda Manky, a local woman who loves baking and cooking, shares some of her current favourite Christmas recipes with our readers. Manky is no stranger to having her recipes published in the Observer, as in the eighties she used to submit some favourite treat ideas to the newspaper’s yearly Christmas supplement. She even took first place in the paper’s Christmas breakfast contest in 1985.
This year, she’s sharing her Apple Puffed Pancake recipe; Holiday Cheese Log; Grandma Manky’s Crackled Gingersnaps; and Marshmallow Toffee Bars.
Manky says she makes the pancakes every Christmas morning. “It is like a Dutch Baby pancake, but this has the apple baked right inside,” she says.
“The Holiday Cheese Log is a standby for every Christmas as I make more than one, either by dividing this recipe up into smaller cheese balls, or making more and freezing them. They’re very well received at any occasion.”
Manky’s family recipe for gingersnaps was passed to her from her mother-in-law. “It was one of the few memories my children have of her baking, as she passed away when her grandchildren were all under the age of eight,” says Manky. “She was a fabulous cook and baker.”
And Manky says her Marshmallow Toffee Bars are an easy treat that anyone can make. “All you have to do is melt the caramel mixture, dip the marshmallows and then dip each in Rice Krispies, either regular, or the colourful Holiday Edition.”
Manky says she likes to make enough to freeze so she can pull them out at various times over the festive period.
Apple Puffed Pancake
Cinnamon and apples make this extra delicious!
Ingredients:
6 eggs
1.5 cups of milk
1 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 lb butter or margarine
2 apples, peeled and thinly sliced
2-3 tablespoons of brown sugar - optional
Method (6-8 servings):
Preheat oven to 425F (220C).
In a blender or a large bowl, mix eggs, milk, flour, granulated sugar, vanilla, salt and cinnamon until blended. If using a mixer, batter will remain slightly lumpy.
Melt butter or margarine in a 12-inch fluted porcelain quiche dish or a 13” x 9” baking dish in the oven.
Add apple slices to baking dish.
Return to oven until butter or margarine sizzles. Do not let brown.
Remove dish from oven and immediately pour batter over apples.
Sprinkle with brown sugar if desired. Bake in middle of oven for 20 minutes or until puffed and brown. Serve immediately.
Holiday Cheese Log
This fabulous log makes any day a holiday.
Ingredients:
2 cups (1/2 lb) shredded sharp cheddar cheese
1 3 oz pkg cream cheese, at room temperature
1 tablespoon chopped parsley
1/4 cup onion, finely chopped
1/2 teaspoon salt
1 small garlic clove, minced
1 teaspoon Worcestershire sauce
Dash Tabasco Sauce
1/2 cup finely chopped pistachio nuts
Thin strips of pimiento, if desired
Bread rounds or crackers
Method (8-10 servings):
In a large bowl or food processor fitted with a metal blade, blend cheddar cheese and cream cheese.
Add parsley, onion, salt, garlic, Worcestershire sauce and Tabasco sauce. Mix until blended.
Place cheese mixture on a large sheet of wax paper. Shape and roll to form a log about eight inches long and two inches in diameter. Wrap wax paper around log. Close ends with wax paper. Freeze log for 30 minutes or until solid.
Remove log from freezer, remove wax paper and roll in pistachio nuts, coating sides and ends. It could also be rolled in fresh chopped parsley. Wrap in plastic wrap.
Refrigerate several hours before serving. May be refrigerated several days or wrapped in foil and frozen.
To serve, if log is frozen, thaw in refrigerator overnight. Garnish log with pimiento strips a shaped in a bow, if desired.
Serve with bread rounds or crackers.
Grandma Manky’s Crackled Gingersnaps
Ingredients:
2 cups flour
3/4 cup shortening
2 teaspoons baking soda
1 cup sugar
1/4 teaspoon salt
1 egg
1 teaspoon cinnamon
1/4 cup molasses
1 teaspoon ginger
Sifted sugar for dipping
1/2 teaspoon ground cloves
Method (4 dozen cookies):
Preheat oven to 375C.
Sift flour, soda, salt, cinnamon, and ginger together.
Cream shortening with sugar, and then mix in egg and molasses. Combine wet and dry ingredients. Add more flour if needed.
Grease cookie sheet.
Roll dough into small balls, flatten and dip tops into sifted sugar. Place cookies 4 inches apart.
Bake for 12 minutes.
Marshmallow Toffee Bars
Ingredients:
1/2 cup butter or margarine
300ml can condensed milk (such as Eagle Brand)
10 oz caramel or toffee bars (bulk section or candy aisle)
Bag of marshmallows (approx 48) – I prefer Jet-puffed
Rice Krispies to coat (use the Holiday Edition for colour)
Method:
Combine the butter, condensed milk, and toffee in a double boiler and melt, for approximately 15 minutes.
Pour Rice Krispies on a cookie sheet.
Dip the marshmallows in the toffee mixture with fork, or with skewers, if you have some.
Immediately roll the toffee-covered marshmallows in the Rice Krispies.
Place on wax paper to cool. You can make them ahead of time and freeze.
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