Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada

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The handmade touch is always appreciated

Elmira’s downtown has some new faces. It is so exciting to see businesses opening doors and displaying their talents for all to enjoy.

We are so fortunate to have so many men and women putting themselves out there and sharing their passions with us. Heading into the holiday season, there are even more options for putting together great handmade gifts, baking and other treats.

My grandmother used to make me the sweetest dolls and dresses. As a child, not only did I look forward to receiving one, but I have never forgotten them. Handmade Christmas decorations from our friends are hung on the tree, and always bring a smile.

Don’t forget to pick up the Elmira Community Nursery School cookbook, put together by some very busy moms.


Fallen Chocolate Soufflé

14 oz chocolate, semi sweet

1/2 cup butter

1/4 cup milk

5 eggs

1/2 cup sugar

1 tsp vanilla

1/4 cup flour


Slightly beat eggs with sugar until frothy. Add flour and vanilla, beat for approximately 8 minutes on high – the mix should be a light yellow;

Measure chocolate, place in microwavable bowl, add butter and milk, and melt about 2 minutes;

Fully combine melted chocolate ingredients together, then add some of the egg mix to the chocolate, then mix chocolate into egg bowl by folding it in with a rubber spatula;

Evenly distribute in parchment-paper-lined 9” spring form pan. Bake in oven 350F for approximately 30 minutes;

Best served at room temperature.


Late-harvest Riesling Ice Cream

8 egg yolks

3/4 cup plus 2 tbsp sugar

1/2 cup 2% milk

2 cups 35 % cream

2 tsp vanilla

1/4 cup late-harvest Riesling wine


Whisk the eggs and sugar together until pale yellow;

Scald the milk/cream/vanilla/wine mixture;

In medium sauce pan, over low heat bring liquid ingredients to a simmer, just bubbling around the outside of the pot;

In bowl with the egg mixture, add a few ladels of cream and whisk quickly. Keep adding cream and then return to pot. Continue to cook on low until coats the back of a spoon;

Cool on ice and place in ice cream maker and churn. Freeze in plastic container.

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