Joyce's Cookie Sharing Recipe Booklet 2021

Joyce’s Cookie Recipe Sharing 2021

Click to open Recipe booklet

Special thanks to

Super Thanks to my Burnaby Community Kitchen 2

Biscochios (Joyce) 3

Brazilian Cheese Bread (Linda) 4

Cappuccino Muffins (Lynn) 6

Chocolate Chip Cookies (Louvaine) 7

Coffee Cake (Joyce) 8

Cranberry-Oatmeal Cookies (Gail) 9

Dark Chocolate Cranberry Almond Cookies (Christina) 10

Royal Icing (bby kitchen blog) 12

Grandma’s Gingersnap Cookies (bby kitchen blog) 13

Komish Broit (Joyce) 14

Korean Peanut Cookies (Mihyun) 15

Lori’s Dutch Boter Koek Butter Cookies (bby kitchen blog) 16

Mango, Ginger & Coconut Cookies (Janice) 17

Mrs. Tsui’s Almond Wafer Cookies (bby kitchen blog) 18

Oatmeal Chocolate Chip Cookies (Gail) 19

Rugelach (bby kitchen blog) 22

Shannon’s Biscotti Toscani (bby kitchen blog) 26

Soft and Comforting Pumpkin Oatmeal Cookies (Christina) 28

Soft Ginger Molasses Cookies (Tina) 30

Sufganiyot – Hanukkah Doughnuts (Joyce) 32

Triple Ginger Cookies (Christina) 36

Tutti Fruity Cookies (Lynn) 37

Yuletide Toffee Squares (Sue) 38

Super Thanks to my Burnaby Community Kitchen

I would like to thank my neighborhood small grant 's for giving me the opportunity to be able to put this program on.

I would also like to thank Is Lynn for allowing us to use her Zoom link for this project.

I would also like to thank Christina and Janice for helping me with the shopping.

I would also like to thank Janice for putting the books together for me. And making the lovely cover for the books.

I would also like to thank Janice for helping with doing the shopping list.

I would also like to thank everybody for sending in the recipes so that we could make these books together.

I would also like to thank the participants that helped put the stuff in the bags.

Thank you,

Joyce Hasson

Comments

Watermelon Salad with Mint and Feta

Yummy! Feta, mint & avocado are the perfect tangy, creamy, and fresh counterpoints to the juicy watermelon. Ingredients Dressing ⦁ 2 tablespoons ⦁ extra-virgin olive oil ⦁ 3 tablespoons lime juice ⦁ ½ garlic clove, minced ⦁ ¼ teaspoon ⦁ sea salt For the salad ⦁ 5 cups cubed watermelon ⦁ 1 heaping cup diced English cucumber ⦁ ¼ cup thinly sliced red onions ⦁ ⅓ cup ⦁ crumbled feta cheese ⦁ 1 avocado, cubed ⦁ ⅓ cup torn mint or basil leaves ⦁ ½ jalapeño or serrano pepper, thinly sliced, optional Sea salt Instructions 0. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt. Alternatively, you can put ingredients into a lidded jar, and shake well. 0. Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve. Enjoy! www.loveandlemons.co

Janice's Brazillian Cheese Puffs: pão-de-queijo

yield: 12 Ingredients: 2 eggs ⅓ cup vegetable oil ¾ cup whole milk 1 tsp salt ½ cup mozzarella cheese (or mix of mozzarella and parmesan, cheddar, gouda or other melting cheese) 2 ½ cups polvilho doce (Brazilian sweet manioc starch) or tapioca starch 1 tsp baking powder Directions: Oil muffin tins to hold 12 queijos. Preheat oven to 435° F. Beat eggs, oil, milk, salt and cheese together in a blender. Add ½ cup of polvilho doce (starch) at a time to the egg mixture and beat well after each addition. Use a rubber spatula to scrape the sides if necessary. Add baking powder and pulse 2 to 3 times to mix well. Divide mixture among muffin cups, filling them about half way. The dough expands a lot when baking. Bake until puffed and golden brown. Serve hot. Enjoy! Janice Fung’s recipe

Tsukenmono Salad

Tsukenmono Salad This Japanese-Canadian recipe is from the book From the Sea and Shore. You can vary the vegetables based on what you have available.

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