Sign Up for our Newsletter!
1-866-UGO-WILD (846-9453)

Posts Tagged ‘Vinarterta’

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!


Vinarterta - Churchill Wild Christmas Recipes

Vinarterta Yummy!

Vinarterta comes to us compliments of Helen’s Icelandic heritage. It has been handed down through her family for generations, and is served only on festive occasions.


 Shortbread (6 layers):

  • 1 cup butter (no substitute) 250 mL
  • 1 1/2 cups white sugar 375 mL
  • 2 eggs
  • 2 tbsp. cream OR evaporated milk 30 mL
  • 1 tbsp. almond extract 15 mL
  • 4 cups flour 1L
  • 1 tsp. baking powder 5 mL
  • 1 tsp. ground cardamom seed 5 mL


Prune Filling:

  •  12 oz. pkg. pitted prunes 340 g
  • 1/2 cup water in which prunes have been boiled 125 mL
  • 1 cup white sugar 250 mL
  • 1 tbsp. cinnamon 15 mL
  • 1 tsp. vanilla


Butter Icing:

  • 1/4 cup butter (4 tbsp.) 60 mL
  • 2 cups icing sugar 500 mL
  • 1-2 tbsp. milk 15-30 mL
  • 1 tsp. almond extract 5 mL



1. To make the shortbread layers, cream together the butter and sugar. Add the eggs 1 at a time, beating well each time. Add cream and almond extract and beat well.
2. Sift together flour, baking powder and ground cardamom and add to creamed mixture a little at a time. You will “need” to “knead” the flour into the mixture. (A dough hook is a great boon in today’s kitchen.)
3. Divide the dough into 6 equal parts.
4. Line a 9″ (23 cm) square baking pan with foil. Pat 1 part of the dough into the pan. Remove foil with dough, and place on a cookie sheet. Repeat 5 times. Bake the final piece of dough in the cake pan.
5. Bake the shortbread at 375°F ( 190°C) for 10-12 minutes, until just lightly browned on the edges. Turn over carefully onto a cooling rack; let cool with the foil on for a couple of minutes, then remove the foil and let cool completely.
6. To make the filling, cover the prunes with water and boil until soft. Add more water if necessary during cooking. Drain, reserving 1/2 cup ( 125 mL) of water.
7. Put prunes and 1/2 cup ( 125 mL) of water in a blender and process until smooth. (Helen’s grandmother never had it so easy!) A hand blender also works well.
8. Add sugar, cinnamon and vanilla to pureed prunes in a saucepan and bring to a boil. Let cool.
9. Layer cooled shortbread with cooled prune filling, beginning and ending with a shortbread layer.
10. To make the butter icing, mix together all the ingredients until creamy. If the icing is too stiff to spread, add a bit more milk, 1 tsp. (5 mL) at a time. This icing should be a bit on the stiff side.
11. Ice the top of the cake.
12. Wrap the cake in foil or plastic wrap and keep it airtight for 3-4 days. This gives the shortbread layers a chance to soften up.

Makes 72 slices.

SERVING SUGGESTION: Slice ½” (1.3 cm) slices and cut each slice in 2″ (5 cm) pieces. (Cut in small pieces like a fruit cake.)

 NOTE: This will keep for a month in a cool place. It freezes well for longer storage.