A Taste of Christmas

What do the holidays taste like to you? Sweet gingerbread? Spiced egg-nog? Honey and clove ham?

Food traditions are vital parts of community and family life. Beyond nourishing simply our bodies, preparing and consuming time-honored favorites deepens our connections with our cultures, histories, and families. This holiday season we asked the people of St. Andrews to share their most beloved holiday recipes. Take a look at their entries below- maybe you’ll find a new favourite to add to your holiday table!

Loutit Family

Photo for reference

This Loutit recipe was always made for the (old) Lockport School classroom Christmas parties.  It is a very easy recipe and a hit with kids. This recipe is still used at Christmas by family members and brings back fond memories of elementary school and family participation. Submitted by Lois Mabee

Chocolate Fingers (Jane Brown Louitit (Kirkness) )

Put in pan and bring to boiling point:

  • 3 T cocoa
  • 1 T butter
  • 1 cup white sugar
  • 6 T boiling water
  • 1 t vanilla

Keep simmering gently while dipping bread which has been cut in desired size. Dip bread in choclate with a fork, then roll in coconut and lay on wax paper

Mabee Family

Photo for reference

Grandma’s Christmas Chocolates (Rose Mabee)

  • 3 lb icing sugar
  • 3 T cornstarch
  • 1 tin sweetened condensed milk
  • 1/2 lb butter
  • Walnuts
  • Maraschino cherries
  • 1/4 Parowax
  • 1 box semi-sweet chocolate
  • Peppermint, almond, maple flavours

Mix in a large bow: icing sugar, cornstarch, sweetened condensed milk and butter (no substitute).

Divide into small bowls to make various flavours and shape accordingly:

  • peppermint, colour green: roll 1/4: thick and cut with a shot glass
  • maple flavour with walnuts: roll into long logs and cut 1-1 1/2″ lengths
  • almond with maraschino cherry: roll into balls with the cherry in the centre

Place chocolates onto cookie sheet. Freeze. In double boiler over low heat melt 1/4 bar Parowax and 1 box semi-sweet chocolate. Dip the frozen balls into the chocolate. Place on wax paper to cool. Chocolate must be kept over low heat for the entire process.

Smith Family

Vintage ad for a similar recipe “Sunset” or “Sunshine Salad”

Pineapple Salad/ Passion Salad (Linda Smith, submitted by Cheryl)

DRAIN 1 can of crushed pineapple. Save the juice and add water untill you have 1 1/2 cups of liquid.

ADD 1/3 cup of white sugar and 1 pack of lemon jello. Heat, stir, and let set until nearly stiff.

ADD one cup grated carrots and your pineapple. Make 1/2 pint white cream and fold into jello. Place in fridge overnight and reset. Yum yum!