Sudbury Living - Winter 2008 - (Page 30)

Treasurcheer. Share some holiday es Northwest Fudge Factory is sure to tempt taste buds with its world famous cream and butter fudge. A wide range of packaging options, from half-pound stocking stuffers to corporate gift baskets, make fudge the perfect gift. Northwest Fudge Factory also rents its four-foot chocolate fountain complete with chocolatier attendant for Christmas parties. Sudbury writer Judi Koski is FinnishCanadian. She shares some of her grandmother’s favourite recipes. Plums are often part of traditional Finnish sweets such as joulutortut (Christmas stars), ﬂaky pastries with plum ﬁlling. Joulutortut Pastry dry ingredients: 4 cups ﬂour ½ cup sugar 2 tsp baking powder ½ tsp salt 1 cup butter (no substitutions) 3 eggs 2/3 cups milk 1 tsp vanilla ¾ lb. pitted prunes 1 ¼ cups water ¼ cup sugar Northwest Fudge Factory 35 Levack Dr. Levack, 1-866-OH-FUDGE (705) 966-9666 Filling: Founded in Paris in 1898, Lampe Berger is a decorative home accessory that fragrances the air while purifying. Coveted by collectors for decades, Lampe Berger commissions Europe’s foremost designers to create new products. Each lamp is beautifully crafted and ﬁlled with exquisite scents. Chill Interiors Essentials kit starting at $69.99 274 Douglas St., Sudbury 674-4688 www.chillinteriors.com Dough: Mix dry ingredients in bowl. Add butter using pastry blender. In a separate bowl, beat eggs and add milk and vanilla. Gradually add to dry ingredients until a medium soft dough is formed. Set in cool place for one hour. Filling: Cook prunes in water until soft, add sugar and beat to a paste. To assemble: Roll out dough to ¼ inch thickness and cut into three-inch squares. Slit each corner to ½ of centre. Place 1 tsp of ﬁlling into centre of each square. Fold over every other point into the centre, forming a star. Place on cookie sheet and bake in 400 F oven for 20 minutes or until golden. Sprinkle with a dusting of icing sugar. Yield 40 tarts. Piparkakut (ginger cookies) ½ cup corn syrup ½ cup molasses 1 cup butter at room temperature 1 cup white sugar 1 egg 1 tsp each of cinnamon, cloves, cardamom, allspice 4 cups ﬂour 1 tsp baking soda 3 tbs cold water Day One: In medium pot, boil syrup and molasses for one minute and let cool. In large bowl, cream butter and sugar. Then add egg mixing well. In medium bowl, sift spices and ﬂour and add to butter mixture. Mix baking soda and water in a small bowl and add to cookie dough and refrigerate mixture overnight. Day Two: Preheat oven to 350 F On lightly ﬂoured counter top, roll out 1/3 of cookie dough into a rectangle 1/8 inch in thickness. Cut out shapes with cookie cutters and place onto baking sheets lined with parchment paper. Repeat for remainder of dough. Bake 10 to 12 minutes until browned. Yield eight dozen. Fresco Ti-titanium Grater, perfect for hard cheeses, vegetables and chocolate. Razor-like cutting blades for effortless grating or zesting. Lightweight titanium coated blades for high performance, rubberized handle and base for easy non-slip use. Dishwasher safe. Available in coarse, ﬁne, zester, ribbon and extra coarse. 30 Sudbury Living Winter 2008 Stop Restaurant Starting at $7.99 881 Notre Dame Ave. 674-7673 www.shopatstop.com http://www.chillinteriors.com http://www.shopatstop.com

Table of Contents for the Digital Edition of Sudbury Living - Winter 2008

Sudbury Living - Winter 2008
Contents
Cover Story
Decor
Food
Drink
Treasures
Fashion
Health and Fitness
People are No Longer Shy about Getting a Little Work Done
Passions
Pets
Travel
On the Town
Arts
Wonderful Winter
Calendar
City Stories

Sudbury Living - Winter 2008

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