Northmount Dental Team Holiday Cookbook

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The team at Northmount Dental is proud to share our favourite Holiday treat recipes with you. We hope you enjoy them and have a very Merry Christmas and a Happy New Year!

Sarah’s Ginger Sparkler Cookies

¾ cup butter, at room temperature    

½ cup dark brown sugar (packed)

½ cup white granulated sugar                                                                        

1/4cup molasses

1 large egg                                                                                          

½ teaspoon vanilla extract

2 cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 ½ tsp cinnamon

2 tsp ground ginger

½ tsp ground cloves

¼ tsp ground black pepper



½ c white granulated sugar

¼ cup candied ginger

1. Cream butter, white and brown sugar in a mixer until fluffy.
2. Add molasses, egg and vanilla to the mixture, mix until well blended.
3. In a separate bowl, combine dry ingredients. Gradually add dry ingredients to wet mixture, once complete, place cookie dough in air tight container, and refrigerate overnight.
4. Preheat oven to 350 degrees. And grease two cookie sheets, alternatively you may use parchment paper or a Silicone cookie pan liner.
5. In food processor ,combine granulated sugar and candied ginger, pulse until mixture is well combined and granular in texture, add more sugar if it appears too wet.
6. Remove cookie dough by spoon full and roll in hands until a ball. Roll the ball of cookie dough in the sugar and ginger mixture until fully coated, place on cookie sheet.
7. With the bottom of a glass, press the cookies until they are flat.
8. Bake in oven for 8-10 minutes. These cookies are thin and will cook fast.
9. Enjoy these delicious crispy ginger cookies with a glass of milk. They are most definitely one of Santa’s favorites.  Yield: 5 dozen cookies

Pia’s Candy Cane Brownies

3 squares  semi-sweet chocolate
¼ cup margarine or butter
1/3  cup brown sugar
1/3  cup all-purpose flour
1 tsp vanilla
1 egg

1. Preheat oven to 350 degrees.
2. In microwave safe bowl, place chocolate squares, margarine and brown sugar. Melt ingredients in microwave, 30 seconds at a time, stir in between. Once fully melted and combined, allow to cool for a few minutes.
3. Combine flour, vanilla and egg to the chocolate mixture.
4. Pour batter into mini-cupcake forms, bake for 8-10 min. Do not overbake.
5. Allow to slightly cool, then place a Hershey’s Candy Cane Kiss on top.
6. Enjoy!

Kim’s Peanut Butter Rudolph Reindeer Cookies

½ cup unsalted butter, softened
¾ cup smooth peanut butter
1/3  cup granulated sugar
1/3  cup light brown sugar, packed
1 egg
1 tsp vanilla extract
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp salt
48 large red M&M candies, red Smarties will also work
96 mini semi-sweet chocolate chips
Pretzels broken into 96 1-inch pieces

1. Preheat oven to 375 degrees. Placing oven rack in center of oven. And grease two cookie sheets, alternatively you may use parchment paper or a Silicone cookie pan liner.
2. In mixer bowl, combine butter, peanut butter and sugars on medium speed. Mix until light and fluffy.
3. Add egg and vanilla extract. Beat until well combined.
4. In a separate bowl, combine flour, baking soda and salt.
5. In thirds, add dry ingredients to wet mixture.
6. Roll dough into 1-inch balls, and place on prepared cookie tray 1-inch apart.
7. Bake one sheet at a time for 8-10 minutes until just set and bottoms are golden brown.
8. Once tray is removed from oven, immediately for each cookie place 1 red M&M in the center 2 semi-sweet chocolate chips for the eyes and 2 pretzel pieces for antlers. Transfer cookies to wire rack to completely cool.
9. Enjoy!  Yield:48 cookies.

Sarah’s Sticky Toffee Pudding

Sponge (cake)

1 cup chopped dates
1 tsp baking soda
1 ¼ cups of boiling water
1/3  cup unsalted butter, softened
1 cup granulated sugar
2 eggs at room temperature
1 ½ cups all-purpose flour
2 ¼ tsp baking powder
½ tsp salt
½ tsp vanilla extract

Toffee Sauce

1 ¼ cups dark brown sugar
½ cup unsalted butter
½ cup heavy cream
1 Vanilla bean
Pinch of salt

1. Preheat oven to 350 degrees. Grease 8” square baking dish.
2. Place dates and baking soda into a medium saucepan, and pour the boiling water over (mixture will foam up).  Set stovetop to medium heat and simmer for 1 minute.  Remove from heat and cool for 15 minutes.
3. Combine butter and sugar in mixing bowl, mix on medium until light and fluffy.  Add eggs one at a time, and vanilla extract. Mix on medium until mixture is smooth.
4. In a separate bowl combine dry ingredients. In thirds, incorporate dry mixture to wet mixture. Add date mixture until just mixed, do not overmix.
5. Pour batter into greased pan, and bake for 35 min.
6. While the cake is baking, prepare the sauce by melting butter sugar, cream and split vanilla bean in medium saucepan. Heat gently until butter is completely melted then bring to a boil and simmer for 5 minutes or until sauce is thickened and a rich toffee colour.
7. When cake is done, spoon sauce over the sponge to coat the surface, and return to oven for 5 more minutes.
8. To serve, slice cake into squares and pour remaining sauce over slices to serve. Serve warm.

Minaaz’s Biscuit Pudding

1 roll of Sweet Marie Biscuits broken up
200g Dairy Milk chocolate
1tsp instant coffee
1tsp cocoa powder
3Tbsp butter, melted
½ cup pecans
½ cup almonds
1 egg beaten
1 packet custard mix (prepare according to package instructions)
2T evaporated Milk
½ tsp vanilla extract

1. Melt butter in a medium saucepan, over medium low heat.
2. Add chocolate, once melted add instant coffee and cocoa powder blend quickly – DO NOT OVERCOOK
3. Combine cookies and nuts with chocolate mixture. Add beaten egg, stirring quickly, again, do not overcook.
4. Transfer mixture to 9” pie plate.
5. Prepare thick custard, according to package instructions.
6. Add evaporated milk and vanilla extract.
7. Pour custard over top of chocolate mixture, chill in refrigerator.
8. Top with whipped cream, and dust with a sprinkle of cocoa powder.

Dr. Naylor's Vegan Soft-Baked Sugar Cookies

2 cups unbleached, all-purpose flour
1 tsp baking powder
¼ tsp baking soda
1 tsp fine sea salt
3 T red and green sprinkles
1 cup organic cane sugar
½ cup neutral vegetable oil
¼ cup water
1 tsp apple cider vinegar
½ tsp vanilla extract

1. In a large bowl, mix flour, baking powder, baking soda and sea salt. Add sprinkles and toss to coat.
2. In a separate bowl combine sugar, oil, water, apple cider vinegar, and vanilla extract. Mix until smooth.
3. Add wet ingredients to the flour mixture and stir until well combined. Cover with plastic wrap and refrigerate for 1 hour.
4. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
5. Remove cookie dough from refrigerator. Using an ice-cream scoop to portion dough into mounds, press down gently to flatten slightly. Fill cookie sheets with 12 cookies each. (keeping second cookie sheet refrigerated until it is time to bake.
6. Bake for 8-10 minutes. Cookies will be puffed up and lightly browned on the bottom. Allow pan to cool for 2 minutes, and transfer cookies to cooling rack. Repeat with remaining cookie sheet.
7. Cookies will flatten slightly when cooled, store in airtight container for up to 5 days… if they last that long.

Almond Cookies
(Dr.K’s Mom’s recipe)

1 cup butter (softened)
½ cup granulated sugar
1 cup crushed almonds
2 cups all-purpose flour
1 tsp vanilla extract

1. Preheat oven to 350 degrees. Prepare cookie sheet with parchment paper.
2. In electric mixer, cream butter and sugar together until fluffy. Add vanilla and mix.
3. In a separate bowl combine almonds and flour.
4. Add flour mixture to butter and sugar until combined.
5. Portion cookies into 1-inch balls, flatten slightly and bake for 15 minutes.

Dr. Verma’s Orange Olive Oil Cake

1 ¼ cup granulated sugar
¾ cup extra-virgin olive oil
¾ cup 2% milk
Zest of 2 oranges or tangerines
1 cup + 2Tbsp all-purpose flour
¼ tsp baking powder
¼ tsp baking soda
Dash of salt
Icing sugar for dusting

1. Preheat oven to 350 degrees. Butter and flour 9” round cake pan.
2. In a large bowl, whisk eggs and sugar. Add olive oil, milk and orange zest.
3. In a separate bowl, combine flour, baking powder, baking soda and salt.
4. Add flour mixture to wet ingredients, stir just until smooth. Do not over mix.
5. Pour batter into prepared pan and bake for 40-50 minutes, or until tester inserted into the centre of the cake comes out clean.
6. Allow cake to cool completely then turn out onto a serving plate and dust with icing sugar.

Everyone’s Favourite Saltine Cracker Toffee
(a.k.a Christmas Crack)

1 sleeve salted top saltine crackers
1 cup brown sugar (packed)
1 cup butter
1 ½ cups semi-sweet chocolate chips
1/3 cup chopped pecans

1. Preheat oven to 400 degrees. Line cookie sheet with tin foil.
2. Place saltine crackers in even rows to fill cookie sheet in single layer.
3. In a saucepan, melt butter and brown sugar and bring to a slow boil for a few minutes, stirring constantly.
4. Pour mixture over crackers and bake in the oven for 5minutes.
5. Remove from oven and immediately sprinkle with chocolate chips. Let sit for 5 minutes.
6. Spread melted chocolate evenly over crackers and sprinkle with chopped pecans. Allow to cool and harden. Break up into pieces and serve.

** Feel free to modify with Ritz crackers or experiment with different toppings, such as colourful sprinkles, red and green crushed candies or coconut. The possibilities are endless**

Nanaimo Bars
(A Holiday Classic)

Bottom Layer:

½ cup unsalted butter cut into pieces
¼ cup granulated sugar
5 Tbsp unsweetened cocoa powder
1/8 tsp salt
1 large egg, lightly beaten
1 ¾ cup graham cracker crumbs
½ cup almonds, finely chopped
1 cup sweetened shredded coconut


½ cup unsalted butter, softened
2-3 Tbsp heavy cream
1 Tbsp Bird’s custard powder
1 ¾ cups powdered sugar

Top Layer:

4 oz semi-sweet chocolate, chopped
2 Tbsp unsalted butter

1. Butter 8 by 8 inch baking dish, line the base with parchment paper.
2. For the bottom layer: melt butter in large heat-proof bowl set over a
3. Remove from heat, add in sugar, cocoa powder and salt. Whisk until well combined. While whisking vigorously, slowly pour in beaten egg.
4. Return to heat, and cook until mixture begins to thicken.
5. Remove from heat, add in graham cracker crumbs, almonds, and coconut. Toss until combined.
6. Press mixture into prepared baking dish, chill while preparing the filling. Must be cool when adding custard layer.
7. For the Custard Layer: add sugar, butter, powdered sugar, 2 Tbsp of heavy cream and vanilla to mixer with paddle attachment and beat until pale and fluffy. Add final Tbsp heavy cream to thin if needed.
8. Spread mixture over bottom layer, ensuring the layer is spread evenly. Chill in freezer while preparing the chocolate layer.
9. For the Top Layer: Melt semi-sweet chocolate and butter in microwave -safe bowl in 20 second intervals, stirring in between until melted and smooth.
10. Spread chocolate mixture into an even layer over filling layer. Work quickly as the chocolate will set once cool.  Chill until chocolate is fully set.
11. Cut into squares and serve.

Nashila’s Kulfi
(serves 10-15)

1 14oz can of evaporated milk
1 10oz can of sweetened condensed milk
16oz Cool Whip  
1 cup whipping cream, whipped
¼ tsp cardamom
5-6 strands saffron
10 almonds
10 pistachios

1. Blend all of the above ingredients, except for Cool Whip/whipped cream in a blender.
2. Fold in Cool Whip/whipped cream, and pour mixture into a shallow 12”X 8” dish.
3. Leave in freezer to set.
4. Remove from freezer 20 min prior to serving.

**Alternatively, you can substitute 1 can of mango pulp instead of Cool Whip/ whipped cream for a different flavour. Omit almonds and pistachios if mango pulp is used.**

Nashila’s Banana Coconut Pudding

9 TBSP evaporated milk
1 TBSP granulated sugar
Dash ground cardamom
½ TBSP coconut cream powder
4 strands of saffron
2 medium bananas

1. Combine evaporated milk, sugar, cardamom and coconut powder. Mix well (strain if there are any lumps).
2. Cook mixture on medium heat for 5 minutes, stirring constantly.
3. Add sliced bananas and cook a further 1-2 minutes.
4. Cover and let cook in the refrigerator before serving.

Delicious Date Squares

1 ½ cups rolled oats
1 ½ cups pastry flour (sifted)
¼ tsp salt
¾ tsp baking soda
1 cup brown sugar
¾ cup butter (softened)
¾ pound pitted dates diced
1 cup water
1/3 cup brown sugar (packed)
1 tsp lemon juice

1. Preheat oven to 350 degrees. Prepare 9” square baking dish.
2. Combine oats, flour, salt, baking soda, 1 cup of brown sugar and butter. Mix until crumbly. Press half of the mixture in baking dish.
3. In a small saucepan combine, dates, water, and brown sugar. Bring to a boil, and cook until thickened. Remove from heat and add lemon juice. Pour mixture over base layer, pat remaining crumble on top.
4. Bake in preheated oven for 20-35 minutes or until top is toasted. Allow to cool completely and slice into squares.

Kim’s Seductive Raw Chocolate Fudge

½  cup virgin coconut oil
¼ cup raw almond butter (you may substitute with nut butter of choice)
½ cup raw cacao powder, or cocoa powder
½ cup pure maple syrup
1 TBSP pure vanilla extract
Pinch fine grind sea salt
¾ cup raw walnuts, roughly chopped

1. Line a loaf pan with parchment paper.
2. Combine all ingredients except for walnuts in mixing bowl. Once well mixed and smooth, add walnuts.
3. Scoop mixture into loaf pan and spread until flat. You can add extra walnuts on top for decoration and a little extra crunch.
4. Chill in freezer for 1 hour. Slice into squares and enjoy. (store in air tight container in freezer).


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