Before the COVID-19 pandemic, each week after the Sunday 10:30am service, there was a Coffee Hour where parishioners treated each other to coffee, tea, and assorted good food. We also shared good meals throughout the year such as at Maundy Thursday. Often overheard in the conversations were these words: “Can you send me the recipe for this? It’s delicious!”
Cranberries & Yams, Jim Esson
Combine ½ cup flour, ½ cup packed brown sugar, ½ cup rolled oats-uncooked, 1 tsp. cinnamon. Cut in 1/3 cup margarine till mixture resembles coarse crumbs.
Toss 1 cup of crumb mixture with 2, 17oz cans of yams, drained. And 2 cups fresh cranberries; place in a 1 ½ qt. casserole dish. Then top with the remaining crumbs mixture.
Bake at 350 F for 35 min. then sprinkle with 1 ½ cups (miniature) marshmallows and broil until lightly browned. Serve with turkey, ham or roast pork.
Makes six servings. Great at Christmas.
Green Beans & Almonds, Jim Esson
- ¼ cup slivered almonds
- 3 tbsp butter or margarine
- 1/4 cup water
- dash nutmeg (optional)
- 1 ¼ to 1 ½ pounds fresh green beans
- 1/2 teaspoon salt
Cut the green beans into 1 ½ inch pieces. Cooking times approximate rated on a 700 w microwave. In a glass dish, heat almonds and butter 4 ½ to 6 min’s in microwave until the almonds are lightly browned. In a 2 quart casserole dish, combine beans and water, heat covered for 12 ½ to 15 min’s until beans are tender, stirring once.
Add remaining ingredients, almonds and butter; let stand covered 4 ½ minutes before serving.
Butter Tarts, Elsa Maitland
- 12 uncooked tart shells (large size or a dozen & half smaller ones)
- 1 cup brown sugar
- 2 eggs
- 1 cup currants
- 1/8 cup soft butter
- 1 tsp vanilla
- 3 tbsp milk
Mix together all ingredients and put into tart shells. Cook at 400 degrees F for 10-12 mins.
“Cookie of the Month,” Barb Tweedie
These will fill up every cookie jar you own-they freeze well!
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 1 egg
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup rolled oats
- 1 cup crushed cornflakes
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or pecans
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 325 degrees F. Cream together butter and sugars until light and fluffy.
Add egg, oil and vanilla. Mix well. Add oats, cornflakes, coconut and nuts. Stir well. Add flour, soda and salt. Stir until well blended. Drop by teaspoonfuls onto greased cookie sheets and flatten with fork dipped in waters. Bake for 15 minutes. Makes 8 dozen.
Chewy Almond Cake, Helen Powers
- 4 eggs
- 2 cups white sugar
- 1 cup melted butter
- 2 tsp almond extract
- 2 cups all purpose flour
- slivered almonds
Beats eggs lightly. Stir in sugar. Allow melted butter to cool before stirring into mixture. Add almond extract and flour; mix well. Pour mixture into a lightly greased and floured pan, 9″ x 13″. Sprinkle with silvered almonds and white sugar.
Bake at 325 degrees for 40 minutes. Edges and top will begin to look lightly golden. For a nut free version, substitute vanilla for the almond extract and leave off the almond topping.
Vespers Chutney Cheese Torte, M. Gauld
- 375 g cream cheese
- 2 cups Monterey jack cheese grated
- ¼ tsp Dijon mustard
- 2 cups medium cheddar cheese grated
- 1/8 tsp Worcestershire sauce
- 1 clove garlic, crushed
- 1 tsp curry powder
- 1 tbsp med dry sherry (optional)
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- 1/3 cup finely chopped green onion
- ½ cup chutney (fruit or vegetable, I like spicy!)
- ½ cup finely chopped green onions (optional)
A day or so before serving, put all ingredients for cheese in food processor in batches. Blend until smooth and creamy (mixer works as well).
Spread cheese in a 9 or 10 inch springform pan with removable bottom. Cover and chill. Just before serving, spread over a thin layer of chutney, remove from pan. Decorate with a ring of chopped green onion. Serve with plenty of crackers.
Serves many!!!! Enjoy.