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December newsletter

Merry Christmas!

Christmas is upon us and like everyone else we are busy making plans. Some of our kitchens will be having their usual Christmas bake while others will be doing a combination cook/bake.

Our Cob Oven managers are planning a Winter Solstice gathering on December 21 at the Cob Oven in Centennial Park. Hot drinks and sweets will be served between 11:00 and 2:00. Everyone is welcome.

After a very busy summer and autumn I’m looking forward to a little relaxation this winter, starting with my Christmas bake. The recipe that I’m including this month actually needs no baking. It is one that my group has been doing for three years now. I hope you enjoy it.

CHOCOLATE or BUTTERSCOTCH CONFETTIconfetti-squares
Makes 25 or 36 Squares

1 Cup Semi-Sweet Chocolate
Chips or Butterscotch Chips
½ Cup Smooth Peanut Butter
¼ Cup Butter or hard Marg.
9 oz. (250g.) Bag of Miniature
Multi-Coloured Marshmallows

1.Heat first 3 ingredients in a large heavy saucepan on lowest heat, stirring often, until almost melted.
2.Remove from heat. Stir until smooth. Let stand for about 15 minutes, until lukewarm.
3.Add marshmallows. Stir until coated. Press firmly into foil-lined 9×9 inch pan.
4.Chill until firm. Cut 5 across and 5 down for 25 squares or cut 6 across and 6 down to make 36 1 ½” by 1 ½” square.

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