Saint James Anglican Church

Joseph Howe Drive at the Armdale Rotary, Halifax, Nova Scotia, Canada             


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Copyright to the individual images is retained by the individual parishioner. The contents of this web site may not be duplicated, altered, or reproduced without the written permission of St James Anglican Church. Every effort is made to provide information which is relevant and as complete, up-to-date and accurate as possible. However St James Anglican Church cannot be held responsible to users of the information or any other person for any errors or omissions, or for any losses, costs or claims which arise as a result of relying on such information or advice.

 

Mothers' Union - Recipes Shared

The St. James Mothers' Union Recipe Book Copyright © 2003

Recipes Shared - download complete book (pdf)

 

Candies and Snacks

Chocolate Peanut Sweeties

Creamy Chocolate Pecan Fudge

Macadamia Nut Fudge

Nuts and Bolts

Puffed Wheat Candy

 

Chocolate Peanut Sweeties

Bev Wentzell

1 cup peanut butter*

½ cup soft butter (no sub)

3 cups confectioner’s sugar

5 dozen miniature pretzel twists

1½ cups milk chocolate chips

1 Tbsp vegetable oil

 

In a mixing bowl, beat peanut butter and butter until smooth.  Beat in confectioner’s sugar until combined.  Shape into about 1” balls; press one on each pretzel.  Place on waxed paper-lined baking sheet.  Refrigerate until peanut butter mixture is firm, about 1 hour. 

 

In a microwave-safe bowl or heavy saucepan melt chocolate chips and oil.  Dip the peanut butter ball into chocolate.  Refrigerate in a covered can with waxed paper between layers.  Keep in fridge.  Yields about 5 dozen or more.

 

*Note: Reduced-fat or generic-brand peanut butter is not recommended.

 

 

 

 

Creamy Chocolate Pecan Fudge

Rhiannon Fitzsimmons

 

7 oz jar marshmallow cream

1½ cup sugar

2/3 cup evaporated milk

¼ cup unsalted butter

¼ tsp salt

3 cup semisweet chocolate chips

1 tsp vanilla

1 cup pecans (coarsely chopped)

 

 

In a large heavy saucepan, combine the marshmallow cream, sugar, milk, butter and salt.  Bring to a rolling boil over moderate heat, stirring constantly.  Boil the mixture, stirring constantly, for 5 minutes.

 

Remove from heat and add chocolate chips, stirring until they have melted and mixture is smooth.  Add vanilla and pecans and mix well.

 

Pour into an 8” square pan lined with foil.  Smooth top with a spatula.  Chill in fridge for 2 hours or until firm.  Turn out of pan, remove foil, and cut into squares.

 

 

 

 

 

Macadamia Nut Fudge

Bev Wentzell

4½ cups sugar

1 can (12 oz) evaporated milk

1 pkg (12 oz) semi-sweet chocolate chips

1 tsp salt

3 cups crushed macadamia nuts or toasted pecans,

     divided into 2 cups + 1 cup

½ cup butter

1 box (12 oz) German sweet chopped

1 jar (7 oz) marshmallow crème

2 tsp vanilla

 

Combine sugar, butter, and milk in heavy saucepan; bring to a gentle boil.  Cook for 5 minutes, stirring constantly.  Remove from heat; add remaining ingredients except 1 cup nuts.  Pour into two 9” square greased or waxed paper lined pans; sprinkle remaining nuts over top and press in lightly.  Chill until firm, cut into squares.  Yields about 5 pounds.

 

 

 

 

 

 

 

 

 

Nuts and Bolts

Mary Anne White

1 box Cheerios                          1 bag peanuts

1 box Shreddies             1 cup margarine

1 box Chex or Life cereal            Worcestershire sauce

3 bags straight pretzels garlic powder

 

 

Preheat oven to 250oF.  Mix the cereals, pretzels and peanuts together in a very big roast pan.  If they will not all fit, use only part of a box of each cereal.  Stir in about 1/4 of the margarine, and sprinkle with garlic powder and Worcestershire sauce.  Stir again.  Put in the 250oF oven.  Bake for about 2 hours.  Every 1/2 hour or so, add more margarine, garlic powder and Worcestershire sauce, and stir well.  When done, put in tins with tight-fitting lids.

 

Puffed Wheat Candy

Rhiannon Fitzsimmons

½ cup margarine                      1 cup brown sugar

2 Tbsp cocoa                             ½ cup corn syrup

1 tsp vanilla                               8 cups puffed wheat

 

Put all ingredients except vanilla in a large saucepan.  Mix, then stir in vanilla.  Stir in puffed wheat.  Press into a buttered 9” by 13” by 2” pan.  Cool.  Cut into squares.