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Comfy Country Creations
P.O. Box 10181,
Airdrie, Alberta
T4A 0H5

Phone: 403-912-2645
Fax: 403-912-0543

Christmas, as our ancestors knew it was a very special time of year. A time that required gifts such as fine needlework to be done by the light of a candle or coal oil lantern while everyone else was fast asleep.

Baking and preparing foods in advance was almost non-existent due to lack of space and cold storage facilities. It became a time when families gathered a few days before to make ready the glorious feast. A treck into the woods to find just the right tree to be chopped down and brought in for adornment with home made ornaments.

On Christmas Eve, everyone would gather to sing songs of the season and attend church services. Through all of the excitement, there were whispers and giggles. Occasionally, conversations would stop at the entrance of another person - not because that person was being talked about in a mean fashion, but because the others were discussing the gift that had lovingly been made for that special person and would be such a delight on Christmas morn.

It was a time for family and friends to gather together and reflect the year just past. It was a time when a few gifts under the tree signified the thought and love had been the backbone of their existence. A time for traditions and memories.

For some, the traditions and memories are carried on. For others,who are making their own traditions and memories or adding to the ones passed to them, we hope that in sharing ours, from the family at Comfy Country Creations, you will have a season filled with the joy and love for many generations to come.

Quick Jump to our Christmas Feast Categories

From the Past | International Feasts |

International Fare

There are very few people who cannot trace their ancestry to another country. From those countries come wonderful foods. Some, through the years of many generations have changed, but the heritage the we live through their taste never will.

Quick Jump to Recipes in this Section

Julekake (Norwegian Christmas Bread) | Jule Glogg | Krumkake (Norwegian Cone Cookies) | Berliner Kranser (Norwegian Butter Knot Cookies) |

Pagache (Polish Pizza) |

Vinarterta (Icelandic Christmas Cake - Veen ah TER tah) |

Potato Latkes |

Guacomole |

Saganaki (Flaming Cheese) | Preserved Grape Vine Leaves | Greek Fish Baked in Grapevine Leaves | Grape Leaves Stuffed with Rice |

Rumaki (Japanese Kabobs) |

Indian Green Pepper and Zucchini |

Ata Sauce (Crimson African Dip) |

Currant-Cream Scones |

Charlotte aux Pommes (Apple Charlotte) |

Julekake (Norwegian Christmas Bread)

  • 4 3/4 to 5 1/4 cups all purpose flour
  • 2 pkgs active dry yeast
  • 1 1/2 teaspoons ground cardamon
  • 1 1/4 cups milk
  • 1/2 cup sugar
  • 1/3 cup margarine or butter
  • 1/2 tsp salt
  • 1 egg
  • 1 cup currants or raisins
  • 1/2 cup chopped candied red &/or green cherries
  • 1/2 cup diced candied citron or mixed candied fruits and peel
  • 1 egg
  • 1 tablespoonwater

In a large bowl, stir together 2 cups of flour, yeast and cardamon.
In a saucepan, combine milk, sugar, margarine and salt. Heat and stir just until warm (120 -130 degrees) and margarine is almost melted.
Add milk mixture to flour mixture. Add one egg. Beat with electric mixer on low 30 seconds. Scrape sides of bowl continually. Beat on high for 3 minutes. Use a wooden spoon and stir in raisins, cherries and candied fruit and as much of the remaining flour as possible.
Turn out onto a lightly floured surface. Knead in the remaining flour to make dough moderately stiff, but smooth and elastic. This takes about 6 to 8 minutes total.
Shape into a ball and place in a lightly greased bowl - turning once to grease surface. Cover and let rise in a warm place until double in size - about and hour and a half.
Punch dough down. Turn onto a lightly floured surface and divide in half. Cover and let rest for 10 minutes.
Shape into two round loaves, place on greased cookie sheet(s), flatten to approximately 8" diameter. Cover and let rise in a warm place until almost double. This should take 45 to 60 minutes.
In a small bowl, beat egg and water together. Brush onto loaves and bake them at 350 degreess for about 40 minutes or until loaves sound hollow when tapped.
TIP: cover loosely with foil after baking for 20 minutes to prevent over-browning.
Cool on wire racks. Makes 2 loaves. Loaves can be made ahead and froze for up to six months.

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Jule Glogg

  • 1 - 750 milliliter bottle (3 1/4 cups) dry red wine
  • 1/2 cup raisins
  • 1/2 cup packed brown sugar
  • 1/2 cup aquavit or vodka
  • 1 - 6 inch cinnamon stick - broken
  • 12 whole cloves
  • 1/4 teaspoon cardamon seed
  • 1/3 cup blanched whole almonds
  • 1 orange (optional garnish)
  • 8 - 6 inch cinnamon sticks

Tie spices in a piece of cheese cloth. In a large pan, stir together all ingredients except for almonds and the orange. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Stir occasionally. Remove from heat. Remove spices. Stir in almonds. Serve in heat proof cups. Garnish with orange slices or bits of orange peel and a cinnamon stick. Makes 8 half cup servings.

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Pagache (Polish Pizza)

  • 1/4 cup warm watter (105 to 115 degrees)
  • 1 pkg active dry yeast
  • 1 teaspoon sugar
  • 2 1/2 to 3 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 egg - slightly beaten
  • 1/2 cup milk
  • 2 tablespoons margarine or butter - melted
  • 2 tablespoons cooking oil
  • 2 medium potatoes -peeled and cut up
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons margarine or butter
  • 1/4 teaspoon salt
  • 1 tablespoon margarine or butter

In a small bowl, combine water, yeast and 1 teaspoon sugar. Stir to disolve yeast and set aside. In a large bowl, stir together 1 1/2 cups of the flour, 2 tablespoons sugar and the 1/2 teaspoon of salt. Make a well in the center and stir in the egg.
In a saucepan, heat milk (120 to 130 degrees). Stir into flour mixture. Add 2 tablespoons melted margarine and the cooking oil. Mix. Stir in yeast mixture. Stir in as much remaining flour as possible.
Turn dough out onto a lightly floured surface. Knead in remaining flour to make a moderately stiff dough that is smooth and elastic.
Place in a greased bowl - turning once to grease surface. Cover and let rise until double in size approximately one hour.
Cook potatoes until tender. Drain, add cheese, 2 tablespoons of margarine and 1/4 teaspoon of salt. Mash until smooth. Set aside.
When dough has reached double in size, punch down and turn out onto a lightly floured surface. Divide in half and let stand for 10 minutes.
Roll one dough portion into a 12" x 15" rectangle. Transfer to a lightly greased cookie sheet. Spread filling to one inch of the edges.
Roll second dough portion into a 12" x 15" rectangle and place over filling. Pinch edges to seal. Use a fork to prick dough every few inches to let the steam escape.
Bake at 400 degrees for approximately 20 minutes or until golden brown. Remove from oven and brush with 1 tablespoon of melted margarine. Cut into squares and serve warm or cool. Makes 24 - 30 portions. This bread is excellent on its own as an appetizer or served with stew or soup.

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Krumkake (Norwegian Cone Cookies)

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 1 teaspoon vanilla extract OR 1/2 teaspoon almond extract
  • Dash of ground nutmeg
  • Fillings: whip cream / chopped toasted almonds / chocolate flavored sprinkles / ligonberry, cherry or strawberry preserves

In a medium bowl, beat eggs with an electric mixer on med high for 1 minute. Add sugar and beat for about 3 minutes or until sugar is almost dissolved. Melt butter and cool slightly. Stir butter into sugar mixture. Add flour, almond extract and nutmeg - stirring until smooth.
Heat krumkage iron on stove top at med low heat. For a 6" iron spoon about 1 tablespoon of batter onto the hot ungreased iron. Close and cook over med-low for about 30 seconds until light golden brown.
Loosen cookie with a spatula and carefully remove from grill. IMMEDIATELY roll cookie around a cone or cylender form. Cool cookie around the form until it holds its shape.
Reheat iron and repeat. Makes 26 - 30. Can be stored up to 1 week in tightly covered container in a cool dry place or up to 2 months in the freezer.
To serve, fill with whip cream, top with sprinkles or chopped almonds and serve with preserves.

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Potato Latkes

  • 3 large baking potatoes
  • 2 slightly beaten eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup cooking oil
  • Sour Cream (optional)

Wash, peel and shred potatoes. Place in a colander and rinse - squeezing by hand to drain any excess liquid.
In a large mixing bowl stir together potatoes, eggs, salt and pepper. Don't worry if the potatoes turn slightly pink while preparing.
Heat oil in a frying pan using med high heat. Drop large spoonfuls (1/4 cup) of potato mixture into the heated oil, flatten with a spoon to a thin cake. Cook 3 or 4 at a time for 2 to 3 minutes on each side until golden brown.
Adjust heat and oil as necessary during cooking. Drain on paper towel and serve warm with sour cream. Makes 12.

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Vinarterta (Icelandic Christmas Cake - Veen ah TER tah)

  • 5 1/2 cups pitted prunes - about 2 pounds
  • 3 cups water
  • 3/4 cup sugar
  • 4 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamon
  • 1 cup butter or margarine
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/4 cup half and half or light cream

In a large saucepan, combine prunes and water for filling. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until prunes are very soft. Drain (reserving 1/2 cup of liquid). Cool slightly.
Pour half the prunes and half the reserved liquid into a blender and process until smooth. Set aside. Repeat this process with other half of prunes and liquid. Return all blended mixture to saucepan.
Stir 3/4 cup sugar into prune mixture and heat over low heat about 5 minutes or until mixture is the consistencey of thick jam. Remove from heat and cool.

Grease two or more 9" x 1 1/2" round cake pans and line with 9" circles of wax paper. Set aside Combine flour, baking powder, salt and cardamon. Set aside. In a large bowl, beat margarine on med speed for 30 seconds. Gradually add the 1 1/2 cups of sugar beating until flufy. Add eggs, one at a time - beating well after each one. Mix in vanilla. Alternately add flour mixture and half and half to egg mixture. Beat until combined. Divide into seven 2/3 cup portions.
Bake each cake layer at 350 degrees for 12 to 15 minutes. Prepare pans and repeat baking process for remaining batter portions.

To assemble, spread prune filling mixture onto one layer of cake - use about 2/3 cup of filling. Place second cake on top and spread with filling. Continue in this manner ending with a cake layer. Drizzle Vanilla Glaze over cake and garnish with red and green candied cherry halves.

Vanilla Glaze
  • 2 cups icing sugar
  • 1 teaspoon vanilla
  • 2 - 3 tablespoons milk

Mix together ingredients - adding milk one tablespoon at a time until smooth and icing is a drizzle consistencey. More milk may need to be added to reach this consistency.

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Berliner Kranser (Norwegian Butter Knot Cookies)

  • 1 cup butter
  • 1/2 cup siffed icing sugar
  • 1 hard cooked egg yolk - sieved
  • 1 raw egg yolk
  • 1 teaspoon vanilla
  • 2 1/4 cups all purpose flour
  • 1 slightly beaten egg white
  • 2 - 3 tablespoons course sugar

In a large mixing bowl beat butter on medium high until softened. Add icing sugar and beat until fluffy. Beat in egg yolks and vanilla. Add flour and beat until combined. Cover and chill dough about one hour or until firm enough to handle.
Using one tablespoon for each cookie, roll into 6-inch long ropes. On an ungreased cookie sheet, shape each rope into a ring, overlapping about one inch from the ends. Brush with egg white, sprinkle with sugar and bake for 18 - 20 minutes or until edges are light brown at 325 degrees.
Makes approximately 36 cookies.

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Guacomole (Mexico)

  • 2 very ripe medium size avocados - peeled and mashed
  • 1 small onion - finely chopped
  • 1 green jalepeno chili - finely chopped
  • 1 tablespoon lemon or lime juice
  • 1 teaspoon coriander leaves cut very fine OR
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 medium tomato - finely chopped

Mix all ingredients together except tomato. Blend well. Add tomato. Cover and refrigerate for at least an hour. Serve with tortilla chips.

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Saganaki (Flaming Cheese) Greek

  • 1/2 pound Kadderi or Kefalotiri cheese (Mozzarella can be substituted)
  • 1 tablespoon margarine or butter - melted
  • 2 tablespoons brandy
  • 1/2 lemon

Cut cheese into three pieces. Place in an ovenproof serving dish. Brush with butter. Set oven to broil (550 degrees). Place cheese about 4 to 6 inches from the top and broil until bubbly and light brown. This takes about 5 or 6 minutes. Remove from oven.
Heat brandy until warm and pour over heated cheese. Ignite immediately. Squeeze lemon over cheese. Cut cheese pieces in half. Serve with rye bread or assorted crackers.

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Rumaki (Japanese Kabobs)

  • 1/2 pound chicken livers
  • 1/2 can (8 oz) water chestnuts
  • 1/4 cup soy sauce
  • 2 tablespoons packed brown sugar
  • 2 thin slices fresh ginger root OR 1/8 teaspoon ground ginger
  • 1 clove of garlic - crushed
  • 10 slices bacon

Cut chicken livers in half. Cut water chestnuts into halves. Mix soy sauce, brown sugar, ginger root and garlic in a bowl. Stir in chicken livers and chestnuts. Cover and refrigerate for at least 2 hours. Drain.
Cut bacon strips in half. Wrap a piece of liver and a piece of chestnut in each piece of bacon. Secure with with a wooden toothpick. Place on a broiler pan rack and cook at 400 degrees (turning once) untilbacon is crisp. This should take approximately 25 to 30 minutes.

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Indian Green Pepper and Zucchini (India)

  • 4 small zucchini
  • 2 tablespoons Ghee (see recipe below) or vegetable oil
  • 2 green onions with tops - sliced lengthwise
  • 1 small green pepper - chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground tumeric

Cut zucchini into 1/2 inch slices. Heat Ghee in a skillet. Add all other ingredients. Cover and simmer until zucchini is tender. Approximately 10 minutes.
Ghee (Indian Butter Oil) (India)
Ghee is very much like clarified butter.
Cut one pound of unsalted butter (not margarine) into pieces and heat over low heat until melted. Once melted, turn heat up to medium and bring to a boil. Remove from heat immediately & stir gently. Return to heat and very slowly heat to simmering point. Simmer uncovered until butter separates about 30 to 40 minutes. Solids will go to the bottom, clear substance will come to the top. Remove from heat & let stand 5 minutes. Strain through cheesecloth into a container. Cover and keep in the refrigerator. Will keep in refrigerator up to two months.

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Ata Sauce (Crimson African Dip) Africa

This is a paste that will at heat to any recipe. On it's own, it is very hot and spicey!
  • 1/4 cup dry red wine
  • 1 teaspoon ground red pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon each of ground coriander, ground nutmeg, ground cloves, ground cinnamon and black pepper
  • 1/8 of a medium onion
  • 1 small clove garlic
  • 1/4 cup paprikca

Place all ingredients except paprika in a blender. Blend on high until smooth. Scrape sides of blender often. Heat paprika in a saucepan for one minute. Gradually add spice mixture, stirring until smooth. Heat for 2 to 3 minutes or until hot, stirring occasionally. Cool. This will have the consistencey of paste. Keep refrigerated and use in dishes that require a little "heating up".

SUGGESTION: Add 1 cup of chili sauce with 2 tablespoons of Ata Sauce and serve with shrimp Combine 2 tablespoons of Ata Sauce with 2/3 cup mayonnaise, 1/4 cup sour cream to make a spicey veggie dip.

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Currant-Cream Scones

  • 1/3 cup margarine, butter or shortening
  • 1 2/4 cups all purpose flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg - beaten
  • 1/2 cup currants
  • 4 to 6 tablespoons half & half cream
  • 1 egg - beaten

Heat ovento 400 degrees. Mix flour, sugar, baking powder and salt with butter. Work pastry until it resembles fine crumbs. Stir in 1 egg, currants and just enough cream so dough leaves side of bowl. Turn out onto a lightly floured surface and knead lightly 8 to 10 times. Roll to 1/2 inch thick. Cut into circles with a 2" round cookie cutter. Brush with egg, place on an ungreased cookie sheet and bake until golden. This takes 10 to 12 minutes. Remove from cookie sheet immediately.

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Charlotte aux Pommes (Apple Charlotte) France

This is a modernized version of a very old French recipe. It is a nice addition to any meal or afternoon tea.
  • 3 cups soft bread crumbs - use French bread and puree in a blender
  • 1/4 cup margarine or butter
  • 2/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 4 cups thinley sliced tart apples
  • 1/2 cup apricot jam
  • 3/4 cup whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon rum or brandy (optional)

Mix together sugar, lemon peel and cinnamon. Set aside.Over medium heat, cook bread crumbs in butter until toasted and golden brown. Remove from heat and add sugar mixture. Place 1 cup bread crumbs in a 1 1/2 quart casserole dish. Layer half of the apple, half of the sugar mixture, half of the jam. Continue layering ending with jam. Cover with 1 cup of bread crumbs. Bake at 350 degrees for 35 to 40 minutes or until apples are tender.
Beat whipping cream, 2 tablespoons of sugar and vanilla in a chilled bowl until stiff. Fold in rum and serve with warm Apple Charlotte.

Preserved Grape Vine Leaves, Greek

The best time to harvest grape vine leaves is in the early summer choosing leaves that have matured and are a medium light color.
Cut the stems off of the leaves, wash and place shiny side up in piles of 2 dozen. Roll leaves lengthways to form a bundle and tie with cotton string. Working with 4 bundles at a time, place in a boiling mixture of 8 cups of water and 1/4 cup of salt. Bring water to a boil again and blanche for 3 minutes. To ensure even blanching, turn bundles after 1 1/2 minutes of blanching. Repeat as necessary.

Prepare pickling brine with 8 cups of water and 1 cup of pickling salt. Bring to a boil and cook until all of the salt has disolved. Repeat as necessary.

Sterilize jars and pack rolled leaves upright into jars. Cover with brine and remove air bubbles. Seal with sterilized lids. Process in a hot water bath for 5 minutes if desired. Brine is sufficient for 20 bundles of leaves. Increase accordingly to quantity being preserved.

NOTE: If vines have been sprayed, wait for period recommended for general harvest by manufacturer of insecticide.

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Greek Fish Baked in Grapevine Leaves
  • 5 medium size whole fish of your choice - cleaned/heads left on
  • 2 Tbsp. Olive oil - more may be needed
  • Juice from one lemon
  • 1 Tbsp. fresh parsley - chopped
  • 1 Tbsp. fresh thyme - chopped
  • 1 Tbsp. fresh fennel - chopped
  • Salt and freshly ground pepper to taste
  • 3 anchovy fillets; rinsed minced or mashed
  • 2 Tbsp. butter
  • 15 large grapevine leaves (
  • Lemon slices & fennel leaves
Wash and dry the fish. Set aside.
In a large glass, metal or earthenware bowl NOTE (1), beat oil, lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper. Place fish in the mixture, turning to coat and allow to marinate covered for an hour or two in the refrigerator.
While the fish is marinating, beat the anchovies and butter together. Set aside.
Remove fish from marinade and drain on a baking rack for 10 minutes. Spread anchovies and butter on the fish. Wrap each fish in grapevine leaves and place, seam side down, in an ovenproof baking dish. Bake in a moderate oven (350 F) for 30 minutes. Serve hot, garnished with lemon and fennel. Serves 5

NOTE(1) Using a plastic bowl may result in the flavor of he herbs and fish permiating into the bowl.

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Grape Leaves Stuffed with Rice
  • 5 Tbsp. chopped onions
  • 1 cup oil
  • 2 cup water
  • 1 cup brown rice
  • 1 tsp. salt
  • 2 tsp. kelp
  • 2 tsp. dill weed
  • 1/4 tsp. cinnamon
  • 1/2 tsp. peppermint
  • 1 tsp. paprika
  • 1/2 tsp. pepper
  • 1/2 tsp. allspice
  • Juice of 1 lemon
  • 12 grape leaves
Saute onions in oil till light brown. Add 1 cup of water, rice, salt & kelp and mix well. Cover & cook till the water is absorbed. Remove from heat, cool slightly & add remaining spices. Place 1 generous teaspoon of filling onto each grape leaf. Make one fold up from the base of the leaf, tuck in the sides & roll up tightly. Place in a heavy saucepan & fold down, packing the rolls tightly. Add remaining cup of water & lemon juice. Cook slowly over low heat till almost all the liquid has been absorbed. Serve hot or cold. Serves 4.

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