WITH THE holiday season well
upon us, are you finding that your
gift list isn’t shrinking but the
bank account is?

Relax. You've still got time to
wrap up all your gift-giving with
the best presents of all: home-
made goodies!

They’re easy to prepare, inex-
pensive and reflect the sersonal
touch because they come from
your kitchen.

Festively: wrapped in tins,
baskets or jars, these gifts may
tempt you to keep these delights
for yourself. °

Walnut brandy shortbread com-
bines the -season’s traditional
favorite, shortbread, with toasted
walnuts and brandy to create a
holiday cookie that may well start
a new tradition.

Truffles are always a coveted
gift and these chocolate walnut
truffles are no exception.

Walnuts and a hiint of coffee li-
queur make these irresistible, and
the choice of three coatings en-
sures that there's a favorite for
everyone.

And who can resist macaroons?
When you add the crunch of
walnuts, then dip them in’ choco-
late, you've created a tempting
treat that will make mouths water,

Make it easy on yourself and
your wallet. Treat everyone on
your list (including yourself) to
these goodies.

Sweet memories will linger long
after the season ends,

- . WALNUT BRANDY

SHORT BREAD

Tc. (250 mL) butter, softened
“WY ec. (125 mL) packed brown
sugar

Pinch salt

2 Thsp. (36 mL) brandy

1c. (250 mL) ail purpose flour
toc. (250 mL) shelled walnuts,
finely chopped, tonsted

Granulated sugar

Cream butter with brown sugar
and salt; mix in brandy.

Gradually add flour;
walnuts.

Spread mixture in ungreased
9-inch (23 cm) square baking pan.
Refrigerate 30 minutes.

Prick all over with fork. Bake
in 325°F (160°C) oven 50 to 55
minutes or until dark golden
brown,

If dough puffs up during bak-
ing, prick again.

Sprinkle lightly with granulated
sugar; cool completely. Cut into
squares.

May be stored in sealed con-
tainer at room temperature 1 to 2
months.

Makes 36 shortbread.

CHOCOLATE WALNUT
TRUFFLES
1c. (250 mL) whipping cream
2% ¢. (625 mL) miniature semi-
sweet chocolate chips
2 Tbsp. (30 mL) butter
% ¢. (50 mL) coffee liqueur
tc. (250 mL) shelled walnuts,
finely chopped
Grated chocolate
Shredded coconut
Shelled walnuts, finely chopped

In| medium saucepan bring
cream to boil over medium heat;
add chocolate chips.

Stir with wooden spoon until
mixture is smooth and thick; stir
in butter.

Pour into large bowl. Stir in li-
queur and walnuts; refrigerate un-
til firm.

Shape into walnut-sized balls
and roll in chocolate, coconut or
wilnuts.

Chill until firm; store in sealed
container in refrigerator.

Makes about 3% dozen candies.

WALNUT MACAROONS
2% c. (650 mL) flaked coconut
1% c. (300 mL) shelled walnuts,
coarsely chopped

stir in

Holiday shopping tips from the BBB

THE MOST. important point
for shoppers to know before
they make a purchase is thal
the store is not obliged to ac-
-cept items for refund, exchange
or credit unless the item is
defective. ;
“Never assume that mer-
chandise can be returned. Re-
fund and exchange privileges
vary from store to store. Shap-
pers should inquire about and
completely understand a store’s
policy,’’ says Better Business
Bureau GM Valerie McLean.
Usually, stores that do make

HRISTIMAS

‘00am

DECEMBER

refunds require that goods be
returned within a specified time
and in new, unworn condition.
Retailers also may require
that hang tags remain attached
and that a sales slip or other
evidence verify that the pur-
chase was made at their store.
For some items, or even all
items in some stores, the policy
may be that all sales are final.

Cautions McLean, ‘‘Under-
stand refund and exchange

policies before making  pur-
chases."

‘OPPIN
20th - 23rd

SUNDAY, DECEMBER 19th - 10am - Spm
FRIDAY, DECEMBER 24th — 9am - 6:30pm
OPEN BOXING DAY 10am - 6pm
SUNDAY, DECEMBER 26th - 16am - 6pm

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NOTHING SAYS Christmas like home - made goodies.

Ys. (75 mL) all purpose flour

Y tsp (2 mL) ground cinnamon

Ys tsp (I mL) salt

4 egy whites

1 tsp (5 mL) grated lemon rind

2 squares (Loz. /28g euch) semi-

sweet chocolate
Combine coconut,

flour, cinnamon and salt.

walnuts,

Whatever you've got on this week,

Add egg whites and lemon rind;
mix well.

Drop from small spoon on to
lightly greased baking sheets. Bake
one dozen at a time in 325°F
(160°C) oven 20 minutes or until
golden brown.

Remove from
mediatcly; cool.

sheets .im-

you deserve a day off! Take a powder

Place chocolate squares in stall
microwave-safe bowl. Microwave
on medium (50%) 2 to 3 minutes
or until melted; stir.

Dip macaroon bottoms in choc-
olate. Place on wax paper to set.

Store in sealed container in a
cool, dry place.

Makes about 3 dozen cookies.

For snow conditions call:

879-3999

DECEMBER 27th - 30th — 9am - Spm
- 6pm

to Mount Seymour any weekday and
ski all day and all night (9:00 am to

. 10:00 pm) for just $14.00 plus GST.
($11.60 pius GST ages 6-12 and seniors)

For information call:

986-2261 or 872-6616

(from the Valley) |