CHRISTMAS TREATS

Crunchy Nut Bonbons

3½ Tbsp.(50 g) softened butter
7 Tbsp.(100 g) smooth peanut butter (or any nut butter)
9 ¼ Tbsp.( 140 g) icing sugar
7 Tbsp.(100 g) milk chocolate, chopped
7 Tbsp.(100 g) salted toasted peanuts, chopped (or any nut)
3 Tbsp. Skor Toffee Bits

Put the peanut butter, butter and sugar in a food processor. Pulse until it comes together. Add Skor Bits and pulse again. Careful dribbles of hot water may be needed. Remove, roll mixture into small balls. Place on parchment covered tray. Chill for 30 mins.

Microwave the chocolate on High for 1 min or set over a pan of boiling water (make sure the bowl doesn’t touch the water). Using a fork, dip the balls, one at a time, until half covered in chocolate. Roll in the peanuts. Put on a tray lined with baking parchment and leave to harden (about 2 hrs).

Store between layers of baking parchment in a covered container and keep chilled. Will keep for 1 week (If possible…)in an airtight container.
Source: Good Food Magazine

Saskatoon Kuchen

2 cups (500 mL) flour
½ tsp (2 mL) baking powder
1 tsp (5 mL) salt
1 cup (250 mL) heavy cream
2 eggs
oil for frying

Into bowl, sift flour, baking powder and salt. Make a well; add cream and eggs, mixing well. Add a bit more flour if dough is too soft.
On floured surface, roll dough to about 16 x 16 “. springy ~pencil thick.

3. Cut into strips 4 x 2” Cut lengthwise slit in centre of each strip; pull half strip through.

Fry, turning once, until golden brown. Sprinkle w/ sugar for dessert or use as a bun at dinner.