Holiday Recipe Exchange - and Gift Giveaway!


Share your favourite holiday recipes for a chance to win a $200 gift card to Cook Culture!

As the holiday season approaches, meals become even more central to our lives. This time of year brings forth a special love for the recipes that bring us back in time a little and stir up happy memories. Most of us go back to our favourite holiday recipes time and again—for Grandma’s gingerbread, mom’s sugar cookies, Aunt Rose's latkes or spiced apple cider. Making these treats together as a family is almost as fun as eating them. 

This year, let's relish our holiday food memories together: We’re inviting you to join our holiday recipe exchange! 

To enter our holiday recipe exchange, all you have to do is tell us your family’s favourite holiday recipe—either on our Facebook wall, Twitter feed or right here in the comments. Just make sure you include the hashtag #BTRecipeExchange. You’ll be automatically entered into a draw for a $200 gift card to spend at Cook Culture (formerly known as Cookworks). We’ll pick the winner on December 15.

To get the ball rolling, we’ll leave you with a few favourite holiday recipes of our own. Enjoy! 

Pecan Cranberry Rye Bread

Cranberry Christmas Bark

Christmas Frittata 

Bûche de Noël (also known as Yule Log)

Pulla (Scandinavian Cardamom Coffee Bread) 

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  • Hi there! I was so lucky, my family recipe was chosen for House and Home Magazine a year ago! Here's the link - it's so yummy! #BTRecipeExchange

    Natalie 1 December 2015, at 2:50 pm

  • #BT RecipeExchange Hello! My mouth is watering, just thinking about this recipe! Growing up, my family maintained a healthy eating regime, but at Christmas we were permitted to be decadent. And decadent we were! Our family favourite was the Nanaimo Bar with its wafer crumb-base, butter icing & rich chocolate. The fact that it is a no-bake bar & that it's origin is from my home province of British Columbia, makes it that much more appealing. Enjoy! Recipe: Nanaimo Bars Chocolate Base: ½ cup butter, melted ¼ cup sugar ¼ cup cocoa powder, sifted 1 large egg, whisked 2 cups graham wafer crumbs (*closest substitution = digestive biscuit crumbs) ½ cup flaked coconut ½ cup chopped walnuts (optional) Icing: ¼ cup butter, softened 1 ½ cups icing sugar, sifted 2 Tbsp custard powder 1 Tbsp cream or milk, more if necessary Melted chocolate topping: 50g semi-sweet dark chocolate melting wafers, chopped 1 Tbsp butter Method: Base (1st layer): In a medium saucepan, gently melt the butter over medium-low heat. Remove melted butter from heat. Add the sugar & sift in the cocoa. Stir until dissolved. Slowly add the whisked egg, stirring to combine. Return saucepan to medium-low heat, stirring 30 seconds. Quickly stir in the remaining ingredients &?remove from heat. Use your hands to press the mixture into a 23 cm square ungreased pan. Chill. (½ hour minimum in fridge or 15 minutes in freezer) Icing (2nd layer): Use an electric mixer to beat the butter until light & fluffy. Sift in the icing sugar & custard powder. Add the milk & continue to mix, creating an icing that is smooth & spreadable. If the icing is too thick, add a small quantity of additional cream/milk. Spread icing over the base layer. Refrigerate until firm (approx. 20 min). Chocolate topping (3rd layer): Melt chocolate & butter together in a saucepan over gentle heat. Remove & cool slightly. Once cool, but pourable, evenly spread the melted chocolate over the icing. Chill in the refrigerator until the chocolate begins to harden. (approx. 15 min). To avoid cracking the chocolate topping, use a sharp knife to first "score" the topping into 12-16 small bars. Continue to cut into bars, using a knife warmed under hot tap water. Wipe the blade clean between cuts. Return bars to fridge to fully chill. (Note: This dessert also freezes well).

    C. Babin 1 December 2015, at 11:34 pm

  • Love this

    Leane letendre 2 December 2015, at 4:26 pm

  • Pear & Chocolate Cream Bread Pudding 4 cups cubed day old French bread 1 cup whole milk 1 cup half and half 4 eggs 1 cup sugar 4 oz cream cheese, softened and cut into cubes 1/2 tsp cinnamon 1/4 tsp nutmeg 4 pears (peeled, cored, diced) 6 oz of dark chocolate, chopped (Lindt bars are great here) 1. Pre-heat oven to 350. Grease a 2 qt casserole dish 2. Mix pears, chocolate, cream cheese bits and bread in a large bowl. Set aside. 3. In a separate dish, whisk together the milk, half and half, eggs, cinnamon and nutmeg. Pour over the bread mixture and stir well. Scrape into the prepared casserole dish. 4. Bake for about 50 minutes until puffed, set and golden. Serve warm with ice cream. #BTRecipeExchange

    Karen 3 December 2015, at 8:09 pm

  • 6 slices center-cut bacon, chopped $ 1/2 cup sliced shallot (about 1 large) 1 1/2 pounds Brussels sprouts, trimmed and halved 6 garlic cloves, thinly sliced 3/4 cup fat-free, lower-sodium chicken broth 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper Preparation Hands-on: 16 Minutes Total: 16 Minutes 1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings). 2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper. #BTRecipeExchange

    Alyssa Goad 3 December 2015, at 9:10 pm

  • Hello, Every year I make a trifle the problem is I don't follow any particular recipe, I tend to make it up as I go along and it never turns out the same two years in a row. Depending on how much time I have I will make a sponge cake or a hot milk cake or I will use store bought Italian Lady Finger Cookies. I line the bottom of a clear glass bowl with slices of cake or lady finger cookies and sprinkle some liqueur over (1-2T), whatever is in the cupboard at the time (triple sec, amaretto, rum, brandy) then I add a thin layer of fruit puree (often it is canned apricots it have pureed) then a layer of fruit (roasted pears are delicious, frozen blueberries and raspberries), then I layer of homemade custard, then I repeat the layering system two or three more times until I reach near the top of the bowl. Then I whip a small amount of cream (maybe a 1/2 cup) and fold it into strained vanilla yogurt (I strain the yogurt in a coffee filter set into a mesh strainer for 4-5 hours, you could use Greek yogurt) and spread this mixture over the top of the trifle and sprinkle a bit more frozen berries over top for colour. Everyone loves my trifle and people usually go back for seconds :) Like I said I always kinds just wing it and use what I have around

    Meghan Molnar 4 December 2015, at 10:52 am

  • These grilled coconut lobsters are a tradition at my household!

    Ariel 9 December 2015, at 8:59 am

  • I've been making this recipe every single year for... oh... 20 or so years? I love these. They are easy to make and are really festive! Plus, who doesn't like chocolate?? You can customize these with different flavorings and wrappers. (I make them for Valentine's Day, too--just change out the cupcake cups to match the season!)

    Rebecca Coleman 10 December 2015, at 4:18 pm

  • This version of Starbucks gingerbread is my favourite! #BTRecipeExchange

    Maryanne 11 December 2015, at 11:47 pm

  • Whipped shortbread 1 cup butter 1.5 cups flour 1/2 cup icing sugar Combine all ingredients and beat for 10 minutes. Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces. Bake at 350F for approx 17 minutes until bottoms are lightly browned. Makes approx 3 dozen small cookies. Easy peasy, voila!

    Donna 13 December 2015, at 12:31 pm

  • Here's a nice little cookie that we make with kids. Even small hands can make this simple cookie. #BTRecipeExchange Bird’s Nest Cookies Yield: About 27 cookies Preparation Time: About 30 minutes Baking Time: About 15 – 20 minutes Ingredients: • 1 cup all purpose flour • ½ tsp. baking soda • ½ cup butter, at room temperature, cubed • 1/3 cup sugar • ½ tsp. vanilla • 1/3 cup fine unsweetened coconut • 1/3 cup raspberry or blackberry jam Equipment: • Measuring cups and spoons • Spatula • Fork • Medium and large-sized bowls • Wooden spoon • 2 baking trays • Small sharp knife or pastry scraper • Two tiny spoons or small Ziplock bag • Cooling rack Method: 1. Preheat oven to 350 F. 2. Line two trays with parchment paper or use non-stick cookie pans. 3. Measure flour and baking soda in a medium-sized bowl. Combine together with a fork. Put aside for now. 4. Place the soft butter in a large bowl. Using the back of a wooden spoon, cream the butter until soft. 5. Add the sugar and vanilla and cream together until soft and fluffy, like mashed potatoes. 6. Add the flour mixture to the soft butter mixture. Mix together with a spatula until the mixture looks like small crumbs. 7. Scrape the dough out on a lightly floured work surface and lightly knead until the dough comes together and is smooth. 8. Sprinkle the coconut onto the work surface then roll the dough into a log on top of the coconut. Roll the dough log about 30 cm (about 1 foot) long. Roll the log into a little more coconut. 9. Cut the log into 1 cm thick slices and place on the prepared cookie sheet, about two finger widths apart. 10. Press your thumb into the centre of each cookie so that it makes a little well but not a hole. 11. Using two tiny spoons, fill the cookie wells with a small amount of jam. You can also pipe the jam into the cookie wells using a small Ziplock bag. Place jam into the bag and seal. Snip the corner off of the bag (about ½ cm snip) and squeeze the jam into the cookie wells. 12. Place in the oven for 15 – 20 minutes. The cookies will be a very light golden brown when done. 13. Remove the cookies to a cooling rack when baked. Tasty Tip: • Instead of coconut, you can roll the cookie log in finely chopped nuts, such as pecan, hazelnuts or walnuts. • Instead of jam, you can fill the wells with marmalade or a large chocolate chip.

    Project CHEF 14 December 2015, at 8:10 pm