1 c molasses, 3/4 sup melted butter, 1/2 c warm milk, 2 beaten eggs, 1 cup all purpose flour, 1 tsp baking soda, 1 tsp salt, 1 tsp cinnamon, 1/2 tsp cloves, 2 cups chopped dried fruit, 1 cup raisins, 1 1/2 ounces brandy


Combine molasses, butter, milk, eggs in mixing bowl. Combine flour,soda, cinnamon and cloves in separate bowl.  Add dry to wet in three additions. Toss dried fruit and raisins in a bit of flour and add to batter. Stir in brandy. Pour into a greased and sugared mold. Place on a rack in a large covered pot with water that comes halfway up the side. Cover and steam for 2 hrs, checking water level frequently cool for 5 minutes, then turn out dust with powdered sugar. Serve with HARD SAUCE (see side bar)

plum pudding


Peppermint Bark

Make your own delicious peppermint bark to eat or give as a gift.

15 to 20 red-and-white peppermint candies

  • Resealable freezer bag
  • Hammer
  • 11-ounce (311-gram) bag of white chocolate
  • Medium-size, microwave-safe bowl
  • Red or green food coloring (optional)
  • Cookie sheet
  • Waxed paper
  • Cellophane (optional)


1. Unwrap the mints and seal them inside the freezer bag. Ask your parents to help you crush the mints by gently hitting them with a hammer. Remove larger pieces of candy from the bag and set aside.

2. Pour the white chocolate chips into the bowl and microwave on 70 percent power for two to three minutes. Stir frequently until the chips are melted and smooth.

3. Add the crushed mints from the bag. To create holiday colors, slowly mix in drops of food coloring until you like the color.

4. Line the cookie sheet with waxed paper and spread out the chocolate. Decorate with the larger mint pieces. Refrigerate for about an hour. Break the hardened chocolate into pieces.

5. Wrap the candy in cellophane to give as a gift!

National Geographic Kids magazine, December 2006


Ingredients - The Turkey

  • 10 lb (4.5 kg) turkey
  • Olive oil
  • Salt and pepper

Ingredients - Herbed Stuffing:

  • 3/4 cup (175 mL) butter
  • 2-1/2 cups (625 mL) chopped onions
  • 1 cup (250 mL) each chopped celery and fennel (or 2 cups/ 500 mL celery)
  • 4 tsp (20 mL) dried sage
  • 1 tsp (5 mL) each salt, dried savory, marjoram and pepper
  • 1/2 tsp (2 mL) dried thyme
  • 14 cups (3.5 L) cubed white bread 1 cup (250 mL) chopped fresh parsley

Ingredients - Stock:

  • 4-1/2 cups (1.125 L) chicken stock
  • 1-1/2 cups (375 mL) dry white wine or water (approx.)
  • 1 onion, chopped • 1/2 cup (125 mL) each slicedcarrot and celery

Ingredients - Gravy:

  • 1/4 cup (50 mL) all-purpose flour
  • 2 tbsp (25 mL) butter
  • 1/2 tsp (2 mL) each salt and pepper


  1. Herbed Stuffing: In large skillet, melt butter over medium heat; fry onions, celery, fennel, sage, salt, savory, marjoram, pepper and thyme, stirring often, until vegetables are tender, 10 to 15 minutes. Transfer to large bowl. Add bread and parsley; toss to combine. Set aside.
  2. Turkey: Remove giblets and neck from turkey; place in large saucepan and set aside. Rinse turkey inside and out; dry skin and cavity well. Loosely fill body cavity with stuffing; tuck legs under band of skin or tie together with string. Tuck wings underneath if desired. Place turkey, breast side up, on rack on roasting pan. Rub all over with olive oil. Sprinkle with salt and pepper. Tent with foil, dull sides out, leaving sides open. Roast in 325oF (160oC) oven for about 3 hours or until instant-read thermometer inserted in thickest part of thigh registers 185°F (85°C) hours, basting if desired. Let stand on platter, lightly covered, for 20 minutes before carving.
  3. Stock: Meanwhile to saucepan with turkey parts, add stock, wine, onion, carrot and celery; bring to boil. Reduce heat to low and skim off fat; simmer for 3 hours. Strain into measuring cup, adding enough wine to make 3 cups (750 mL); set aside.
  4. Gravy: Skim off fat in roasting pan. Stir flour into pan; cook over medium heat, stirring, for 1 minute. Whisk in stock and bring to boil, stirring to scrape up brown bits; reduce heat and simmer for minutes. Whisk in butter, salt and pepper. Strain if desired.
  5. Carving: with a carving knife and fork, cut legs from turkey, twisting loose if necessary. Cut thigh from drumstick at joint; carve dark meat from each piece. Cut off wings. With tip of knife toward body cavity, carve breast thinly, gradually angling knife to slice thick part of breast.