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Holiday Wishes + Staff Recipe Favourites!

Holiday Wishes and a Sincere Thank You
A message from Senior Construction Manager Jere Lorenz

To all of our suppliers and sub-trade partners,

On behalf of the Orchards Walk Developments staff, I would like to take the time to thank all of the Suppliers and Trade Partners for all your hard work throughout 2016, including your dedicated long hours that you have all worked so diligently on to complete The Residence. This size of building would not of been completed without all your sincere efforts and dedicated work.

As any project of this magnitude, we had some challenges to overcome during construction and with your support we have achieved success on all levels. Thank you everyone for your willingness to work hard, to maintain great quality and superior workmanship throughout the entire building in the interior and exterior.

I would also like to wish you and your families a heartwarming, relaxing and well deserved Christmas holiday and a prosperous New Year. I look forward to working together again with all of you on the next phase of The Residence and many other future interesting projects in 2017 that we will be building at Orchards Walk.

Best Regards,

Jere Lorenz – Master Builder
Senior Construction Manager
Orchards Walk Developments Inc.

 


Delicious Holiday Recipes – from the Orchards Walk staff!

 

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Chocolate Chip Cookies
Submitted by Michelle Peters – Controller, Orchards Walk 

Ingredients

  • 1 cup purity flour
  • ½ teaspoon baking sode
  • ½ teaspoon salt
  • ½ cup butter
  • ½ cup granulated sugar
  • ¼ cup lightly packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup chocolate chips
  • ½ cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F and lightly grease a baking sheet.
  2. Sift together flour, baking soda and salt in bowl.
  3. In separate bowl, cream together butter, granulated sugar and brown sugar. Beat in egg and vanilla until light and fluffy.
  4. Stir in dry ingredients.
  5. Fold in chocolate chips and walnuts.
  6. Drop batter from a teaspoon about 2 inches a part onto greased baking sheet.
  7. Bake for 10-12 minutes or until golden brown.

Makes 3 dozen cookies.

 

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Hot Apple Cider
Submitted by Alison Englend – Project Coordinator, Orchards Walk

Ingredients

  • 3 cartons of apple juice
  • ½ carton of orange juice
  • 1 large navel orange
  • Whole Cloves
  • Cinnamon sticks
  • Nutmeg/Cinnamon for garnish

Directions

  1. Pour juices into slow cooker, set on high, push cloves into skin of the orange till fairly well covered, then place into the juice, with several cinnamon sticks.
  2. Let cook for an hour or so and then turn heat down and serve with fresh cinnamon sticks and nutmeg sprinkled on top.

Tip: add a little rum to the recipe – just for grown ups!

 

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Cabbage Rolls for Christmas Dinner
Submitted by Jere Lorenz – Senior Construction Manager, Orchards Walk

Ingredients:

  • 2 cups of cooked long grain rice
  • 1 large head of cabbage
  • 1 yellow onion, chopped fine
  • 1 green pepper chopped
  • 1 ½ Tablespoon of butter
  • 2 chopped fine garlic cloves
  • 1 teaspoon of dill weed
  • 1 ½ lb of lean ground beef
  • ½ teaspoon of ground pepper
  • ¼ teaspoon of salt
  • ½ teaspoon of parsley
  • 1 can of tomato paste
  • 1 can of tomato soup
  • 1 can of diced stewed tomatoes
  • ¾ Tablespoon of Worchester sauce
  • 2 Bay leaves

Directions:

  1. Pre-heat oven to 350 degrees F.
  2. Pre-cook 1 cup of rice in 2 cups of water boil and reduce to simmer for 20 minutes in a medium sauce pan.
  3. While rice is cooking, core cabbage and  boil  head of cabbage in large pot  for 10 minutes and separate leaves and remove any thick cabbage ribs.
  4. Mix ground beef , chopped onion, chopped green pepper,  finely chopped garlic,  and  add 2 cups of the cooked rice, dill weed, parsley, salt and pepper. Once thoroughly mixed add half a can of diced stewed tomatoes, half can of tomato paste, and half can of tomato soup, and mix all thoroughly.
  5. Mix in a separate bowl the remaining half can of tomato soup, half can tomato paste, and half can of stewed diced tomatoes, and add ¾ Tablespoon Worchester sauce. Stir well.
  6. Spoon a 2- 3 tablespoons of mixture onto each cabbage leaf. Roll cabbage up and tuck end under to prevent the mixture from falling out. Place cabbage rolls in a medium size roaster pan with a couple broken or torn  leaves on the bottom of the roaster. On each layer of cabbage rolls, spread 4-5 tablespoons of tomato sauce over top.
  7. Once all cabbage rolls are placed, pour remaining tomato sauce over top.
  8. Place 2 bay leaves on top of cabbage rolls.
  9. Bake in preheated oven at 350 degrees F –  for 1 3/4 hours covered. Last 15 minutes remove lid.
  10. Serve hot and enjoy.

Happy Holidays!