Get 40-50% Off Sitewide! Code: MXMAY Ends: 5/23 Details

  1. Help
Get 40-50% Off Sitewide! Code: MXMAY Ends: 5/23 Details

Blank Canvas

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Blank Canvas - Page Text Content

S: the Bishop Christmas Kitchen Collection

FC: the Bishop Christmas Kitchen Collection

1: A collection of memorable Christmas Recipes from the Bishop Family Kitchen


5: 2 cups peanut butter 1/2 cup softened (not melted) butter 3 cups icing sugar 3 cups Rice Krispies Mix first three ingredients together. Add Rice Krispies. Mix with hands to keep malleable. Roll in 1" balls and refrigerate for 20 - 30 minutes. In double boiler, melt: 1 - 2 Tbsp. Paraffin wax granules 3 cups chocolate chips Stir until melted. Using slotted spoon, dip balls in chocolate. Place on parchment paper-lined tray and refrigerate. | PEANUT BUTTER BALLS

6: 1 cup butter or margarine 1 cup white sugar 1 egg 2 cups all-purpose flour dash salt 1 tsp. vanilla 1/2 tsp. baking soda, dissolved in 2 tsp. warm milk Cream butter and sugar in mixer. Add in egg. In separate bowl, combine flour and salt before adding to mixer. Pour in final three ingredients (vanilla, baking soda in milk) and mix until smooth. On floured counter, roll out dough and cut. Decorate as desired. Bake at 350 for 10 - 12 minutes | SUGAR COOKIES

7: 2 cups butter (not low fat or unsalted) 1 cup icing sugar 1/2 cup corn starch 3 cups all-purpose flour 1 tsp. vanilla Cream butter, icing sugar and corn starch in mixer. Add vanilla. Mix in flour. Drop by teaspoon, roll in ball, or roll and cut in shapes. Bake at 350 for 8 - 10 minutes | SHORTBREAD COOKIES

8: CARAMEL CORN | 1 1 cup butter or margarine 2 cups brown sugar 1/2 cup corn syrup | 2 1/2 tsp. salt 1/2 tsp. baking soda 1 tsp. vanilla 1/2 tsp. maple flavouring | 20 cups popped corn (1 cup, un-popped) Combine contents of 1 and bring to a boil. Boil over low heat, without stirring, for 5 minutes. Remove from heat. In a separate bowl, mix together contents of 2 and add to first mixture. Stir. Pour over corn in large baking pan. Bake at 250, stirring every 10 minutes, for 1 hour.

9: NUTS AND BOLTS | 4 cups Shreddies cereal 1 cup salted peanuts 1 cup pretzels 1/2 cup butter or margarine 1 Tbsp. Worcestershire sauce 1 tsp. garlic powder 1 tsp. onion powder salt to taste | Mix cereal, peanuts and pretzels in a shallow baking pan; spread evenly. Melt margarine and mix in Worcestershire sauce, garlic powder, and onion powder. Pour over cereal mixture and toss well until evenly coated. Bake at 300, stirring often, for 25 minutes or until cereal is crisp.

10: (base) 1/3 cup white sugar 1 cup flour 1/2 cup margarine Mix together sugar and flour. Cut margarine in with a pastry blender until fine crumbs. Press into a greased 8" x 8" pan. Bake at 350 for 20 minutes | (caramel layer) 1/2 cup margarine 2/3 cup white sugar 2 Tbsp. corn syrup 1/2 can (150 mL) condensed milk Mix ingredients together in a pan over low heat. Bring to a boil and cook for 7 minutes, stirring continuously. Pour over cooked and cooled base | MARS BARS

11: (chocolate topping) 1 cup chocolate chips 1 Tbsp. butter Melt together in microwave on low heat. Stir. Spread over caramel layer

12: 10 large marshmallows (or mini-marshmallow equivalent) 1/2 cup butter 3/4 cup evaporated milk 2 cups white sugar 1 1/2 cups chocolate chips Melt marshmallows with butter. In a separate pot, boil milk with sugar for 6 minutes. Add chocolate chips to marshmallow-butter mixture and pour milk-sugar mixture over top. Stir until creamy and thick. Pour into buttered pan and cool. | NEVER FAIL FUDGE

13: 1 cup butter 1 cup firmly packed brown sugar almonds chocolate chips Place butter in a heavy pot over high heat. Place brown sugar on top of butter. Once butter melts, stir hard and fast for 6 - 7 minutes until a toffee consistency. Place almonds on a parchment paper-lined cookie sheet and pour toffee mixture over top. After a few minutes, sprinkle chocolate chips over top. Once melted, spread over top of candy. After it hardens, break into pieces. | BAILLIE BRITTLE

14: 1/3 cup shortening 1/3 cup packed brown sugar 1 egg, beaten 2/3 cup dark molasses 3 cups all purpose flour 2 tsp. baking powder 1 tsp. ground ginger 1/2 tsp. salt 2 Tbsp. milk | GINGERBREAD

15: Cream together shortening and sugar; add egg and molasses, creaming until light and smooth. In separate bowl, stir together flour, baking powder, ginger and salt. Add gradually to creamed mixture along with 1 Tbsp. of the milk, stirring until well mixed. Add more of the remaining milk if mixture seems very dry. Gather dough into ball; roll out on well-floured surface to 3/8" thickness. Place patterns on dough and cut out. Place on well-greased baking sheet. Bake at 350 for 10 - 20 minutes (until lightly browned around edges)

16: 3 Tbsp. Meringue Powder 4 cups icing sugar 6 Tbsp. warm water Beat all ingredients until icing forms peaks (7 - 10 minutes at low speed with a heavy mixer). Store covered with wet cloth during use. | ROYAL ICING


18: 1984 | 1992 | 2001

19: 1984 | 1996 | 2003

20: 1 regular sized package Oreo Cookies, crushed 1 large package marshmallows 1 cup milk 2 cups whipping cream 6 Tbsp. Creme de Menthe liquor Melt marshmallows with milk in a double boiler (or carefully in microwave).. Cool. Whip cream. Add cooled marshmallows. Fold in Creme de Menthe. Line a 9 x 13" pan with 1/2 of the Oreos. Cover with above mixture. Add remainder of crumbs on top. Refrigerate overnight. | CREME DE MENTHE DESSERT

21: 2 3/4 cups flour 1/2 tsp. salt 1/3 cup sugar 4 tsp. baking powder 1/2 cup margarine 1 egg, beaten with enough milk to make 1 cup Mix dry ingredients together and cut in margarine. Add egg/milk mixture and mix with a fork until all is combined. Gently knead a few times on floured surface. Roll into a rectangle. Spread with: 1/4 - 1/2 cup brown sugar 1/2 - 1 tsp. cinnamon 1/4 cup melted butter Roll up and cut into buns about 1/2 - 1" thick. Cover cookie sheet with parchment paper before adding buns. Bake at 350 for 12 - 15 minutes | CINNAMON BUNS

22: Sweet Dough (makes two tea rings) 1 tsp. sugar 1/4 cup lukewarm water 1 Tbsp. dry yeast (1 pkg.) 1 cup hot water 1/3 cup sugar Dissolve sugar in warm water and sprinkle yeast over top. Let stand 10 minutes. Combine next 4 ingredients; cool until lukewarm and add eggs. Stir into yeast mixture. Gradually beat in 3 cups of flour until smooth and elastic. Work in enough remaining flour to make a soft dough. Turn onto floured board and knead 10 minutes. Shape into a ball, brush with melted butter and place in greased bowl. Cover and let rise in warm place until double in bulk, about 1 1/2 hours. Punch down & divide in half. | FRUITED TEA RING | 1 1/2 tsp. salt 1/4 cup shortening 2 beaten eggs 4 1/2 - 5 cups all purpose flour

23: Filling (makes enough for one tea ring) 2 Tbsp. melted butter 1/3 cup brown sugar 1/4 cup raisins Roll half of dough in 9”x 16” rectangle and brush with melted butter. Combine remaining ingredients and sprinkle over rectangle. Roll up like jelly roll, rolling from longer side. Seal edge and place on greased baking sheet, bringing ends together and sealing to form a ring. Cut through outside edge of ring almost to inside edge at 1” intervals. Twist each slice on its side, arranging slices to overlap slightly. Cover and let rise in a warm place until double in bulk, about 1 hour. Bake at 350 for 20 - 25 minutes Glaze (icing sugar, butter, almond flavouring and milk) while warm. | 1/2 cup mixed candied fruit 1/4 tsp. ground cardamom or cinnamon 1/2 tsp. grated orange rind

24: SPICED NUTS | 1/2 cup packed brown sugar 1/2 cup white sugar 1 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground ginger 1/4 tsp. ground cloves | 1 lg. egg white 1 Tbsp. water 4 cups nuts | Combine first six ingredients in bowl. Beat egg white and water until frothy. Add sugar mixture and stir. Add nuts and stir. Spread on greased baking sheet. Bake at 325 for 20 minutes, stirring occasionally.


29: 1 clove garlic, minced 1 large onion, chopped 1/4 cup butter 4 cups broccoli, bite sized pieces 1 x 10 oz. can Cream of Mushroom soup 1 x 7 oz. jar Cheese Whiz 1/4 lb. fresh mushrooms 1/4 cup chopped almonds Sauté onion, garlic and mushrooms in butter. Spoon into greased casserole dish. Cook broccoli until crunchy (bright green). Add to above casserole. Add chopped almonds. In a separate bowl, blend mushroom soup and cheese. Fold into casserole. Top with almonds and buttered breadcrumbs. Bake at 350 for 45 minutes | Topping: 1/2 cup buttered bread crumbs 1/4 cup chopped almonds | BROCCOLI CASSEROLE

30: 4 baking potatoes 4 sweet potatoes 1 onion 1 x 8 oz. pkg. cream cheese 1/2 cup sour cream salt pepper nutmeg | LAYERED POTATO and YAM CASSEROLE | Peel and cube potatoes and onion. Cook, drain and mash baking potatoes and onion in one pan and sweet potato in another. Beat baking potato mixture with half sour cream and half cream cheese until creamy. Season with salt, pepper and nutmeg before spooning into greased casserole dish. Repeat with sweet potatoes and spread over bottom layer. Bake at 350 for 1 1/2 - 2 hours

31: 12 cups squash 3 Tbsp. butter 3 Tbsp. maple syrup 3/4 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. pepper 1/4 cup chopped nuts, toasted Cook squash until soft. Blend in processor. Add remaining ingredients, except nuts, and process until smooth. Place in greased casserole dish. Bake at 400 for 25 minutes Top with toasted nuts. | MAPLE SYRUP SQUASH

32: Merry Christmas

Sizes: mini|medium|large|gargantuan
Default User
  • By: Leigh-Ann B.
  • Joined: over 6 years ago
  • Published Mixbooks: 0
No contributors

About This Mixbook

  • Title: Blank Canvas
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: over 6 years ago
  • Updated: over 6 years ago