Friday, 7 December 2012

Reader Recipe: Ritz Christmas Treats

My month-long Caker Christmas extravaganza continues with a reader recipe from the East Coast, sent in by CBC Canada Reads producer, Erin Balser.

In Erin’s own words:

"The Annapolis Valley is rich with community cookbooks, all with their delightful own twists on seafood fare and caker goodness. They were made for everything – church fundraisers, school fundraisers, for the Legion, for the holidays, etc. This particular one was made by the Royal Bank Branch members in Weymouth and Digby and my mother, being a Royal Bank member herself, was eager to support this cross-community initiative and gave all her children a copy of this book for Christmas in 2007. So, at least on the East Coast, the community cookbook is alive and well.

I have never made Ritz Christmas Treats. They scare me. But I felt if anyone I knew was up for the task, it was Brian Francis."

Erin, I’m deeply honoured. And I’m also deeply happy to report that Ritz Christmas Treats are deliciously addictive. It should be renamed Ritz Christmas Crack. I had to call 911 because I couldn’t stop eating these. (The operator wasn’t amused, but she was probably a non-caker.) In any case, I hope Ritz Christmas Treats become as much a part of your holiday traditions as awkward relative hugging and clove-studded orange candle holder thingies.

Thanks, Erin! Be sure to check out the CBC Canada Reads 2013 competition. My book, Fruit, was in the 2009 edition and I have to say – there’s nothing more surreal than listening to your book being discussed on national radio while you’re on your way to No Frills.

2 boxes Ritz Crackers
2 cups dry roasted peanuts
1 cup white sugar
1/2 cup margarine
1 tsp baking soda
1/2 cup corn syrup
1 tsp vanilla

Put peanuts and crackers in roasting pan. In a saucepan, boil sugar, margarine and corn syrup. Boil for 5 minutes. Add vanilla and soda. Pour over crackers and peanuts. Bake at 250 stirring every 15 minutes. (See note.) Remove from oven and put on wax paper. Break apart.

Source: Royal Recipes, Caring For Our Community, Royal Bank Digby & Weymouth Branches, Nova Scotia











Note: It doesn't say how long to cook it. I left it in for about 45 minutes.

10 comments:

  1. I'm intrigued by these. Usually, I can imagine how certain ingredients will taste together in my mind...but not this one. Might have to try!

    And a big shout-out to the Apple Head Christmas Elf over there in the right top corner. Sweeeet.

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    1. Mildred, my apple head, has been pestering me for a return performance. I kept trying to put her off, but she's a very stubborn person.
      You really have to try this. It's really, really good. The peanuts taste like the beer nuts they sell at fairs. Heaven.

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  2. I'm a little concerned that the end product looks nothing like the ingredients that went into it...

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    1. I see Ritz crackers. I see peanuts. I see a sugary glaze. What more are you looking for? A Renuzit air freshener?

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    2. I see *one* Ritz cracker and a bunch of...stuff.
      Wait--I think I spied a peanut.

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    3. You're seeing broken crackers. Think of it as stained glass, waiting to be reassembled in your tummy. Now stop analyzing the photo and make the damn stuff. You won't regret it.

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  3. Well, if you can make an "apple" pie out of them... I would go all out for Christmas and use real butter!

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    1. Go for it, fifilaru. I used real butter, too. It's lower in fat and calories than margarine. OK. Maybe not.

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  4. I was wondering if you might know where I could pick up a copy of this book. I've asked at the RBC here in Weymouth, they weren't familiar with it.
    sandraslife@outlook.com

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    1. Sandra, I got in touch with Erin. She suggested Frenchy's. When I asked what Frenchy's was, it opened up a whole new East Coast world for me. Failing that, here's hoping someone sees your message and can help.

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