Now is the time when families and friends gather to celebrate the holiday season. The following recipes are sure to please young and old this Christmas.

Cranberry Bread

Cranberry bread or cranberry cake? Whatever you choose to call it, this recipe is easy to prepare and absolutely delicious.

Ingredients

(Makes 1 loaf)

• 2 cups flour

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1 cup white sugar

• 1 tsp. salt

• 1/3 cup butter (at room temperature)

• 1 egg, lightly beaten

• 1 tbsp. orange zest

• 3/4 cup orange juice

• 2 cups chopped cranberries (fresh or frozen)

Directions

Preheat the oven to 350 degrees. Grease a regular 9x5x3 inch loaf pan.

In a large bowl, mix the flour, baking soda, baking powder, sugar and salt. Add in the butter and lightly mix. Next, add the egg, orange zest, juice and cranberries, and mix until nice and smooth, without beating too hard.

Pour the mix in the loaf pan and bake for 65 to 70 minutes. Insert a toothpick to make sure the bread is fully cooked. Remove from the pan while the bread is still hot. Slice and serve.

Spinach and Bacon Turkey Roll

Here’s a recipe for a decadent meal to serve hot or cold, with or without gravy, as an appetizer or a main course.

Ingredients

(Makes 8 servings as an appetizer or 4 servings as a main)

• 1 boneless turkey breast (about 2 lbs.)

• 2 teaspoons vegetable oil

• 12 bacon strips

• 450 grams (12 cups) fresh spinach

• Salt and pepper

Directions

Preheat the oven to 375 degrees. On a cutting board, use a rolling pin to flatten the turkey breast until it is approximately 1/2 inch thick.

Cut off the sides to get a 12×12 inch cutlet. Chop up the excess meat and place everything in the fridge.

In a large skillet, heat the oil and fry eight slices of bacon until nice and crispy. Remove the bacon (making sure to leave the cooking grease behind), coarsely chop and set aside.

Add the spinach to the reserved skillet and cook for two to three minutes, until wilted. Remove the spinach with a pair of tongs or a slotted spoon to let the excess cooking grease drip, then set aside.

Cook the chopped turkey pieces in the skillet. Once done, remove with a pair of tongs or a slotted spoon, set aside and remove the pan from the heat.

On a cutting board, spread the remaining four slices of bacon and place the cutlet on top. Next, cover the cutlet with the spinach, chopped bacon and turkey pieces.

Season with pepper and a bit of salt (there’s already quite a bit in the bacon). Carefully roll the cutlet, using the bacon strips as a “blanket.” Use butcher’s string or toothpicks to keep everything in place.

Sauté the cutlet on all sides for four to five minutes. Add a bit of vegetable oil as needed.

Finish cooking in the oven for 15 to 20 minutes. Slice and serve.

Candy cane fudge squares

There are many fudge recipes out there, but it’s hard to find one as simple and as delicious as this one.

Ingredients

(Makes about 32 pieces)

• 600 grams (about 5 cups) chopped semi-sweet chocolate

• 1 can (14 oz.) sweetened condensed milk

• 1 tsp. vanilla extract

• A generous pinch of salt

• 1 cup chopped candy canes (or other hard candy)

Directions

Line two 8-inch square molds with parchment paper. Make sure to leave an extra inch or two of paper on all sides for easy removal.

In a medium-sized casserole dish, warm the chocolate and condensed milk over low heat. Remove from heat once the mixture is nice and smooth.

Add the vanilla extract and salt. Mix well.

Pour the mixture into the square molds and sprinkle pieces of candy cane on top. Leave to harden in the fridge overnight.

Cut the fudge in each mold into roughly 16 squares and enjoy.