Skip to main content

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

00

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

Popular posts from this blog

Spanish omelette

  Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g  new potatoes 1  onion,  preferably white 150ml extra-virgin olive oil 3 tbsp chopped  flat-leaf parsley 6  eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer.   Cut  them into thick slices.  Chop  the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a  colander   into a large   bowl  (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a  sp...

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...