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Posts Tagged ‘Nan’s Trifle’

Holiday Traditions, Delicious Christmas Recipes from Churchill Wild

The Stained Glass Cookie Team! Terri & Brianne!

The Stained Glass Cookie Team! Terri & Brianne!

by Helen Webber

Once a year — at Christmas time, we seem to give ourselves permission to indulge in those rich, decadent morsels.

We have included here some of the special things that have become tradition for us at Churchill Wild. All the recipes here can be found in our Blueberries & Polar Bears Cookbooks. Enjoy!

Vinarterta comes from my Icelandic heritage. I remember my mother making it and then eventually turning over the task to my sister Louise, who has made as many as 15 in a season to be distributed to family and friends.

I eventually started making my own, plus enough for my daughters’ families, and now I am pleased to say that my youngest daughter, Shari, has picked up the torch.

Marie brings us the recipe for one of the best Christmas Fruitcakes I have ever tasted. The original recipe came from an old cookbook that is long out of print. The Ribbon Salad was my aunt Helga’s contribution to Christmas dinner and now that she is no longer with us that job has passed to another.

We need to keep the traditions alive so that we don’t lose sight of where we have come from, and of all who have gone before us to bring us to where we are now!

Some of our traditions have already been printed, so we will just recommend them to you. From the Cranberries & Canada Geese cookbook we have Christmas Bread (page 64), Christmas Danish (62), Hot Cross Buns (61), and Caramel Popcorn (104).

From the Black Currants & Caribou cookbook we have Stained Glass Cookies (page 182), Christmas Rum Balls (195), Nan’s Trifle (161), Traditional Tourtiere (140), Vinarterta (198), Ribbon Salad (192) and Christmas Fruitcake (200).

We hope you enjoy these Christmas recipes as much as we have!

Wishing you a warm, safe and wonderful holiday season and a very Happy New Year!

 Jeanne & Mike Reimer,  Helen & Doug Webber & and our families!

Nan’s Trifle

Nan was a dear Scottish friend who came to Canada with her husband many years ago. They landed up in Churchill, where Nan took over the books in my parents’ store. They had no family here and since we had plenty to go around we soon adopted each other. Nan passed away in the late 80s but she handed this recipe down to our family. It has replaced Christmas Pudding as our traditional Christmas dessert. — Helen

 INGREDIENTS

  • 3 oz. pkg raspberry or strawberry gelatin
  • 1 Sour Cream Pound Cake (see below) or store-bought jelly roll
  • 3 tbsp. sherry or port
  • 1/2 cup black currant or raspberry jam
  • 2 cups cooked tapioca pudding
  • 8 sugar cookies (purchased or homemade)
  • 1/2 cup semisweet chocolate chips or grated chocolate
  • 1 recipe Warm Custard (see below)
  • 1 cup whipping cream

 

DIRECTIONS

1.  Make up a package of gelatin according to the package directions, place in refrigerator to begin setting.
2.  Line the bottom of a glass serving bowl, preferably clear, with ¼” slices of Sour Cream Pound Cake or jelly roll. Pour about 3 tbsp. of sherry or port into a small bowl and brush it over the cake slices with a pastry brush.
3.  Spread jam over cake slices then spread tapioca pudding over jam.
4.  Place a layer of sugar cookies over the tapioca. Sprinkle with the chocolate chips or grated chocolate.
5.  Spread warm custard over the chocolate so that it will melt the chocolate. Allow to cool.
6.  Spoon the partially set gelatin over the custard. Refrigerate until serving time. Allow at least 2 hours for the gelatin to set. Whip the cream and spread it over the gelatin layer.

Serves 12

SOUR CREAM POUND CAKE INGREDIENTS

  • 1 cup butter or margarine (room temp.)
  • 2 cups sugar
  • 6 eggs, room temperature
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 2 3/4 cups flour
  • 1 tsp. salt
  • ¼ tsp. baking soda
  • 1 cup sour cream

 

SOUR CREAM POUND CAKE DIRECTIONS

1.  In a large mixing bowl, with an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add the vanilla and almond extract. Total beating should take about 10 minutes.
2.  Mix together the flour, salt and baking soda. Add the dry ingredients to the creamed mixture alternately with the sour cream, starting and ending with the flour. Be sure to beat well and scrape down the sides of the bowl after each beating.
3.  Pour the batter into a greased 10” tube or bundt pan. Bake at 325°F for 1 hour or, until a toothpick comes out clean.
4.  Cool the cake in the pan for 10 minutes. Remove the cake from the pan and let cool on a rack.

WARM CUSTARD INGREDIENTS

  • 1/4 cup sugar
  • 3 tbsp. cornstarch
  • 2 cups milk
  • 2 egg yolks
  • 1 tsp. vanilla

 

WARM CUSTARD DIRECTIONS

1.  In a medium saucepan, mix together sugar and cornstarch; gradually blend in milk. Place over medium heat; stir constantly until mixture comes to a boil and thickens.
2.  Beat egg yolks slightly; stir a little hot mixture into yolks then return yolk mixture to hot mixture in saucepan. Cook over low heat, stirring constantly for 2 minutes or, until thick and smooth. Remove from heat, add vanilla and cool slightly.