Chilliwack PieceMakers Quilting Guild

Preheat oven to 350 degrees.

Prepare a cookie sheet with 2 pieces of parchment paper or foil overlapped

4 egg whites
3 tbsps cold water
1 cup white sugar
1 tsp vanilla
1 tsp vinegar
1 tbsp cornstarch
1 cup whipping cream
Fruit for decoration. 

Beat egg whites and water until stiff and they peak when beater is lifted.
Beat in sugar one 1/3 at a time, continue to beat until the mixture is thick and marshmellowy.
Fold in the vanilla and vinegar.
Then fold in the cornstarch. 
Tip the mixture on top of the overlapped parchment paper smooth out to a 6 inch circle—it will spread out further as it bakes.

Place in the preheated oven. After 5 minutes turn off the oven and leave the pavlova inside until the oven is cold, about 4 hours (don’t open the oven to peak as it cools off the oven). I place a note on my stove reminding me that a pavlova is in the oven and not to turn the oven on.

Another of those “ask me how I know” questions? ! The trickiest part is to get the cooked pavlova on to a plate – lift up the whole pav, peel off one side of paper, placing it on a plate as you peel off the other side of paper. Don’t worry if it breaks as you are going to cover it with cream anyway. 

Beat cream with 1 tsp of sugar until thick spread over the pavlova. Decorate with fruit as desired—fresh berries, kiwifruit or canned peaches and mandarins work well.

Buffalo Chicken Dip

 

This robust creamy dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks or veggies.

Compliments of Rachel B.

Most Requested Recipes from our many Potluck and Retreats!

Enjoy!

Creamy Raspberry Treat

 

Recipe of the Cheesecake that was served in the Tea Room at the Quilt Show

Compliments of Jeanne H.

Carrot Salad

 

I believe this one is compliments of:

Dorthy B.

2 lbs carrots, cooked and chilled

1 medium onion, sliced

1 small green pepper, diced

1 tin tomato soup

1⁄4 cup vinegar

1⁄4 cup vegetable oil

1⁄2 cup sugar

1 tsp dry mustard

1 tsp Worcester sauce

1 tsp salt

Mix soup oil vinegar mustard sauce and salt and heat to almost boil. When cool mix with vegetables.

Three Bean Salad

 

Compliments from Barbara S.

15oz can of Red Kidnery beans                                                        

15oz can Chick Peas

15 oz can cut green beans

1 large onion sliced

2/3 cup sugar

2/3 cup vinegar

1/3 cup vegetable oil

salt and pepper

Combine all ingredients. Toss to mix. Cover and refrigerate overnight. Enjoy!

P.s. I mix them once in a while when I think of it. Also at Christmas I use a red onion.

KELLOGG’S CHERRY CRUNCH COOKIES

 

Compliments from Naida

 

2-1/4 cups of flour

1 tsp. baking powder

1⁄2 tsp. baking soda

1⁄2 tsp. salt

3⁄4 cup of soft butter

1 cup of sugar

2 eggs

3 tbsp. maraschino cherry syrup

1 cup chopped walnuts

1 cup finely chopped dates

1/3 cup chopped maraschino cherries

2 -1/2 cups of Sugar Frosted Flakes

12-15 maraschino cherries quartered

Sift together flour, baking powder, soda and salt. Blend butter and sugar, add eggs one at a time. Beating well after each addition. Add maraschino cherry syrup. Add sifted dry ingredients, walnuts, dates and chopped cherries, mix well. Crush frosted flakes slightly. Roll teaspoonfuls of dough in crumbs. Place on baking sheet lined with parchment paper. Press 1⁄4 of cherry lightly on the top of each cookie. Bake in moderate over of 375 F for about 15 minutes. I didn’t keep them in as long as that. Probably 12 minutes is fine. Just check on them after 10 minutes to see how brown they are getting. Makes approx.. 3 dozen cookies.

PINEAPPLE ANGEL FOOD CAKE​

 

Compliments from Sharon L.

1 pkg Angelfood cake mix

1 20 oz. can of crushed pineapple.

Mix these two ingredients together, until well mixed. they will foam up a bit. Pour into an 8x13 cake pan that has been sprayed with Pam. Bake for 20- 25 minutes, until the knife comes out clean. Let cool, then ice with Cool Whip Topping.

Blackstrap Ginger Cookies

 

Compliments from Darlene T.

1/2 cup diced fresh ginger root (I use 3/4 to 1 full cup as I love ginger)

1 tsp. powdered ginger

1 1/2 cups vegetable oil

3 cups sugar

3/4 cup Crosby's Blackstrap Molasses (do not use the lighter/fancy-not enough flavour)

3 eggs

7 cups Flour

1/2 teaspoon salt

5 1/4 teaspoons baking soda

1 Tablespoon cinnamon

3/4 teaspon ground cloves

Blend ginger, oil and sugar in mixer. Add molasses (note: if you measure molasses into the same measuring cup you used for the oil..it pours out easily!) Add eggs one at a time. Combine all dry ingredients and gradually add to the wet mixture blended well between each addition. Form into 1 inch balls, roll in white sugar and place on cookie sheet about 1 1/2 inches apart. (I chill dough for 1-2 hours..makes it easier to handle) Bake 10 minutes. Time is key to having soft chewy centers.

Zesty Quinoa Salad

 

Compliments from Darlene T.

1 cup quinoa

2 cups water

1/4 cup olive oil

2 limes juiced

2 tsps cumin

1 tsp salt

1/2 tsp red pepper flakes (or more as desired)

1 15oz can black beans drained and rinsed

5 green onions

1 cup fresh cherry tomatoes

1/4 c chopped fresh cilantro

salt and pepper to taste/

Bring quinoa and water to boil, simmer until quinoa is tender-- approx 15mins. Cool. Whisk oil, lime juice, cumin, 1 tsp salt and red pepper flakes together. Combine quinoa, tomatoes, black beans and green onions together in bowl. Pour dressing over and toss to coat. Stir in cilantro, season with additional salt and pepper as desired. Serve immediately or chill. Tastes even better the second day.

Ginger's Crispy Cookies - Compliments of Gail W. & Ginger C.

A - Crust

  3 1/2 cups flour

  1 teaspoon baking soda

  1/2 teaspoon salt

 

B - Wet Mixture

  1 cup butter

  1 cup white sugar

  1 cup brown sugar

  1 egg

  3/4 cup oil

  1 teaspoon vanilla

 

C - Dry Mixture

  1 cup rolled oats

  1 cup rice krispies

  1 cup crushed cornflakes

  1/2 cup flaked coconut

  1/4 cup chopped peacans

  1/4 cup chopped walnuts

  1/2 chocolate chips

 

Preheat oven to 355.  Ungreased cookie sheet.

Combine list A in a bowl.  Mix list B then add list add and mix well. Stir in list C last.

 

Small spoonful on cookie sheet. Press flat with a fork. Bake 6 minutes then flatten again with fork. Cook another 6 minutes or until golden brown.

Cook 5 minutes, transfer to cooling rack.

Makes 6 dozen cookies.

 

Note: Recipe has been altered by Gail, for the better :p

 

 

Apple Almond Flan  (Bavarian Torte ) Compliments of Darlene T.

Crust: 1/2 cup butter 
           

           1/2 cup ground almonds (fine)
           

           1/4 cup sugar 
           

           1/2 tsp almond extract 
 

Press into a 9-10 inch spring form pan -- chill 30 mins 

Filling: 8 ozs cream cheese -- beat till smooth 
            

           Add 1/4 cup sugar 
                   

           1 egg 
                   

           1/4 tsp almond extract 
            

Pour over chilled crust    ***I double the filling ***

Topping : Combine 1/3 cup brown sugar

 

               1 Tbsp flour,  
                

               1-2 Tbsp cinnamon
                 Toss with 4 cups thinly sliced apples ( I use Granny Smith) 
Arrange on top of filling .. starting at the outside making a ring & continue till you have made several circles of overlapping  apple pieces 
Sprinkle with slivered almond 

Bake @ 425 F x 10 mins & then 350 F 30- 40 mins or until apples 
are tender 

Serve warm with a dollop of whip cream​

Food for your Friends