A Taste of Haldimand – December 19, 2024

While I was shopping at the recent Caledonia Fair’s Christmas Market, I ran into three of the four Young sisters. 

The four ladies – Diana, Katie, Brenda and Joanie – grew up in Oneida Township outside of Caledonia. During our quick visit, I heard them mention their Family Cookie Baking Weekend. 

I reached out to Brenda to ask more details about this family event. Brenda said, “Our oldest sister Diana started it with our nieces Tabitha, Natalie, and Rachel when they were about 5 and 4, and we’re still doing it today, about 25 years later! We all put on our festively decorated aprons and bake for an entire weekend. We have plenty of fun and laughter and by the end of the weekend we fill a freezer with tasty treats that are ready for cookie tins and trays for holiday gatherings or presents.” 

I understand that Diana takes the lead as the “Cookie Queen”, keeping everyone organized and focused. Brenda is usually the one rolling out the dough while everyone else pitches in with mixing and decorating. She estimates they make 60-65 dozen cookies! 

I can only imagine what fun is had when the entire clan is together. Here are a couple of their most favourite recipes. They all freeze well. Enjoy and have a very Merry Christmas!

White Chocolate Dipped Ginger Cookies

  • 2¼ cups all purpose flour
  • 1 tsp baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¾ cup unsalted butter, softened
  • ½ cup + 3 Tbsp granulated sugar, divided
  • ½ cup packed light brown sugar
  • 1 large egg
  • ¼ cup molasses
  • 2 teaspoons vanilla extract 3 cups white chocolate chips
  • 3 tablespoons shortening

1. In a mixing bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg for 20 seconds and set aside.

2. In a bowl, use electric mixer to cream together butter, ½ cup granulated sugar, and the brown sugar until well blended.

3. Mix in egg, then blend in molasses and vanilla. With mixer on low speed, slowly add dry ingredients, mixing until well combined. Cover bowl with plastic wrap. Chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.

4. Scoop 1½ tablespoons dough at a time, shape into balls, then roll in the remaining 3 Tbsp of granulated sugar.

5. Transfer to a parchment lined baking sheet, about 2 inches apart, and flatten tops just slightly to level. Bake 8-10 minutes. Cool on baking sheet and then transfer to wire rack to cool completely.

6. In a microwave safe bowl, melt 1 cup white chocolate chips with 1 tablespoon shortening on high for 10 second intervals, stirring in between until melted and smooth. You can mix the rest as needed.

7. Dip half of each cookie in the white chocolate, shaking to remove the excess. Return to the rack to cool at room temperature. 

Pistachio Fudge

  • 16 ounces/1 pound white chocolate
  • 1 8-ounce package cream cheese, softened
  • 3 cups icing sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1/8 teaspoon green food colouring
  • ½ cup chopped pistachios

Prepare an 8-inch square pan by lining it with foil or parchment paper or spraying with oil.

Melt chocolate in the microwave and set aside. Beat cream cheese until smooth, then add sugar, chocolate, and food colouring. Lastly, stir in the nuts. 

Pour into prepared pan, smooth, and chill. 

Eggnog Fudge

  • 2 cups white sugar
  • ½ cup unsalted butter
  • ¼ cup eggnog
  • Pinch of salt
  • 11 ounces of chopped white chocolate
  • ½ teaspoon nutmeg
  • 1 7-ounce jar marshmallow crème
  • 1 teaspoon rum

Prepare an 8-inch square pan by lining with parchment paper.

In a sauce pan add sugar, butter, eggnog, and salt. Using medium heat, bring mixture to a rolling boil of 234°F – about 8 to 10 minutes. 

Remove from heat.

Using a wooden spoon, stir in the chocolate and nutmeg until smooth. Mix in marshmallow crème and rum.

Pour into prepared pan, smooth, and chill.