All of the local stores and shops have their lights up and selling Christmas products already.

I have decided to start the radio earlier this year. So today is the official launch of the 2009 XmasRadio.ca. I have added about 350 more songs to the mix which brings us up to almost a 1000 Christmas Songs that will randomly play.

Share XmasRadio.ca with your friends and family this Holiday. Nothing puts me more in the Christmas spirit then the classic Christmas songs we all grew up with.

Like last year at the top of the hour between 7 and 11 PM PST we will play our Twas the Night Before Christmas Story if you want to have the kids tune in to hear it.

From Jean Pare’s Company’s Coming Christmas Celebrations

Crust:

1/2 cup butter

1 3/4 cups graham cracker crumbs

1 tsp. grated orange zest

Cheesecake:

3/4 cup milk

1/4 cup dark rum

1 1/2 pkgs unflavoured gelatin (1 1/2 Tbsp.)

2 blocks (8 oz/each) cream cheese, softened

2 cups eggnog

1 box (4-serving size) instant vanilla pudding powder

1/4 tsp. EACH ground cinnamon and ground nutmeg

1 cup whipping cream

Whole cranberries, for garnish

Crust: In a medium saucepan, melt butter. Remove from heat. Add graham crumbs and orange zest. Mix well. Press firmly into bottom and 1 inch up side of greased 9-inch springform pan. Chill for 1 hour.

Cheesecake: In a small saucepan, combine milk and rum. Sprinkle gelatin over top. Let stand for 1 minute. Heat and stir on medium-low heat for about 1 minute until gelatin is dissolved. Remove from heat. Let stand for 5 minutes.

In a large bowl, beat cream cheese for about 3 minutes until smooth. Slowly add gelatin mixture, beating constantly until smooth. Add eggnog, vanilla pudding powder, cinnamon and nutmeg. Beat well.

In a medium bowl, beat whipping cream until soft peaks form. Fold into eggnog mixture. Spread evenly in crust. Chill for about 3 hours until set. Garnish with cranberries. Top with favourite citrus topping, if you like.

Serves 14-16.

Candy Cane Martini

·                       1 1/2 ounces vanilla vodka

·                       1/2 ounce peppermint schnapps

·                       1 ounce club soda

·                       crushed candy canes for garnish

Rim a martini glass with crushed candy canes. Mix vodka, schnapps, and club soda with ice in a cocktail shaker; strain into prepared glass.

Ingredients
2-1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup butter, softened
1/2 cup molasses
1 egg
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon grated or ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt

Makes about 2 dozen
Preparation time: 30 minutes
Chilling time: 1 hour
Baking time: 8 minutes

Step 1:
In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda, and salt until well mixed. Cover and refrigerate 1 hour.

Step 2:
Preheat oven to 350°F. On a lightly floured surface, working with half of the dough at a time, roll 1/8 inch thick. With floured cookie cutters, cut dough into shapes. Using a spatula, place cookies 1/2 inch apart on greased cookie sheets. Bake 8 minutes, or until very lightly browned. Transfer cookies to racks to cool before decorating with icing.