Anne Marie's Recipes

Author: annemarie

  • Mira’s Favourite Blueberry Muffins

    Cookie and Kate

    Ingredients

    • 1 3/4 cups whole wheat flour
    • 1 tsp baking powder
    • 1/2 teaspoon baking soda
    • 1/ 2teaspoon salt
    • 1/4 teaspoon cinnamon
    • 1/3 cup canola oil
    • 1/2 cup of honey or maple syrup
    • 2 eggs
    • 1 cup plain Greek yogurt
    • 2 tsp. vanilla
    • 1 cup blueberries
    • 1 tbsp sugar for sprinkling on top of muffins (optional)

    Instructions

    1. Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tinwith butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease). Or, use muffin liners if you prefer.
    2. In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
    3. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave for 30 seconds.
    4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
    5. Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
    6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

  • Canada’s Best Carrot Cake with Cream Cheese Icing

    The Complete Canadian Living Cookbook

    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons cinnamon
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1/2 teaspoon nutmeg
    • 3/4 cup white sugar
    • 3/4 cup brown sugar
    • 3 eggs
    • 3/4 cup canola oil
    • 1 teaspoon vanilla
    • 2 cups grated carrots
    • 1 cup drained crushed pineapple

    Icing

    • 1 (8 ounce ) package of cream cheese, softened
    • 1/4 cup butter, softened
    • 1/2 teaspoon vanilla
    • 1 cup icing sugar

    Directions

    1. Grease a 9 by 13 cake pan and set aside. Preheat oven to 350 degrees.
    2. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.
    3. In a separate bowl, beat together white sugar, brown sugar, eggs, oil and vanilla until smooth and pour over the flour mixture and stir until just moistened.
    4. Stir in carrots and pineapple and spread into prepared pan,
    5. Bake for 40 minutes or until a cake tester inserted comes out clean. Let cool on rack.
    6. ICING: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Add in icing sugar, 1/3 cup at a time and beat until smooth.

    Tip:

    Batter can also be baked in 24 lined muffin tins for approximately 22 minutes at 350 degrees.

  • Crispy Oatmeal Raisin Cookies

    • 1 cup all-purpose flour
    • 1 tablespoon all-purpose flour
    • 1 teaspoon baking soda
    • ¾ teaspoon baking powder
    • ½ teaspoon salt
    • 1 ¾ sticks cold salted butter
    • ½ cup brown sugar
    • ½ cup white sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 1/2 teaspoon ground cinnamon
    • 2 cups rolled oats
    • 1 cup raisins
    1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
    2. Combine 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a large bowl. Set aside.
    3. Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown and white sugars; mix with a metal whisk or spoon until combined, about 45 seconds. Add egg, vanilla, cinnamon, and nutmeg; mix for 20 seconds. Pour in flour mixture and mix for 10 to 20 seconds.
    4. Fold in oats and raisins until incorporated, about 30 seconds.
    5. Scoop or roll dough into small balls, about 1 1/2-inches in diameter. Arrange balls 3 inches apart on the prepared baking sheets.
    6. Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

  • Nora’s Favourite Peanut Butter Balls

    Tunes and Wooden Spoons – Mary Janet MacDonald

    Ingredients

    -1 cup of peanut butter
    -1/4 cup softened butter
    -1 cup icing sugar
    – 2 cups Rice Krispie cereal
    -chocolate melting wafers

    Directions

    1. Combine peanut butter and butter until smooth.
    2. Add icing sugar and mix well.
    3. Add Rice Krispie cereal and mix well until combined. Refrigerate for 2 hours and then form into balls. Return to refrigerator for a couple of hours or overnight.
    4. Melt wafers in microwave at power level 5 for about 3 minutes. Stir until completely melted.
    5. Dip peanut butter balls in melted chocolate and place on parchment lined baking sheet.

    Note: Do not use high heat to melt chocolate wafers.

  • Simple Vanilla Ice Cream

    Ingredients

    • 1 cup milk
    • 1/2 cup white sugar
    • pinch of salt
    • 2 cups whipping cream
    • 1 tablespoon vanilla extract
    1. Put freezer bowl in freezer for a minimum of 24 hours.
    2. In a medium bowl, whisk together milk, sugar and salt until sugar is dissolved. Stir in heavy cream and vanilla. Cover and refrigerate 1 to 2 hours or overnight.
    3. Put pre-frozen ice cream bowl on ice cream maker. Insert paddle and outside cover. Turn on the ice cream maker and pour the cream mixture into the freezer bowl and let mix for 15 to 20 minutes. The ice-cream will have a soft creamy texture. If a firmer ice cream is required, transfer the ice cream to an airtight container and place in the freezer for a few hours. Remove ice-cream from freezer about 15 minutes before serving.

  • Energy Bars

    Ingredients

    • ½ cup well-stirred tahini
    • 3 tablespoons pure maple syrup
    • 2 tablespoons refined coconut oil
    • 1 cup old-fashioned rolled oats
    • ⅓ cup hemp seeds
    • ¼ cup finely chopped dried apricots
    • ¼ cup finely chopped dried figs
    • ¼ cup pepitas
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon salt

    Directions

    Line an 8½-by-4½ inch loaf pan with plastic wrap. Press the oat mixture firmly into the prepared pan, creating a compact, even layer. Freeze, uncovered, for 30 minutes. Using the plastic wrap as handles, remove the oat mixture from the pan. Transfer to a cutting board; remove and discard the plastic wrap. Slice into 8 (4½-by-1-inch) bars.

    Note: You can substitute nut butters for the tahini.

  • Red River Soda Bread

    Arva Flour Mill

    Ingredients

    • 2 cups all purpose flour
    • 1 cup whole wheat flour
    • 1/2 cup Red River Cereal
    • 1/4 cup walnuts
    • 1/4 cup raisins
    • 1/4 cup ground flax seed
    • 3/4 teaspoon salt
    • 2 tablespoons brown sugar
    • 2 cups of buttermilk
    • 1 1/2 teaspoons baking soda
      Directions
    1. Preheat oven to 350 F (175 C)
    2. In a large bowl, combine the flours, Red River Cereal (or granola), walnuts, raisins, ground flax seed, salt and brown sugar (if using honey add in Step 4).
    3. Stir well to combine.
    4. Measure out the buttermilk and add the baking soda. Stir well to combine.
    5. Add the wet ingredients to the dry and using a spatula fold until the ingredients are just mixed together.
    6. Spoon into a parchment-lined loaf pan.
    7. Bake for 55 to 60 minutes.
    8. Remove the loaf pan to a wire rack and let cool for 10 minutes before removing the loaf from the pan.

  • Classic Minestrone

    Cookie and Kate

    Ingredients

    • 4 tablespoons extra-virgin olive oil, divided
    • 1 medium yellow onion, chopped
    • 2 medium carrots, peeled and chopped
    • 2 medium ribs celery, chopped
    • ¼ cup tomato paste
    • 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
    • 4 cloves garlic, pressed or minced
    • ½ teaspoon dried oregano
    • ½ teaspoon dried thyme
    • 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
    • 4 cups (32 ounces) vegetable broth
    • 2 cups water
    • 1 teaspoon fine sea salt
    • 2 bay leaves
    • Pinch of red pepper flakes
    • Freshly ground black pepper
    • 1 cup whole grain orecchiette, elbow or small shell pasta
    • 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
    • 2 cups baby spinach, chopped kale or chopped collard greens
    • 2 teaspoons lemon juice
    • Freshly grated Parmesan cheese, for garnishing (optional

    Directions

    1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
    2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
    3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
    4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
    5. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.

  • Whole Wheat Date Nut bread

    Ingredients

    • 1 2/3 cups chopped dates
    • 1 cup of boiling water
    • 1 teaspoon of baking soda
    • 1 1/2 cups whole wheat flour
    • 1/2 cup all purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2/3 cup buttermilk
    • 1/3 cup brown sugar
    • 1/4 cup vegetable oil
    • 1 large egg
    • 1 cup chopped walnuts

    1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8h by 4h-inch loaf pan. Combine dates, boiling water, and baking soda in medium bowl, cover, and let sit until dates have softened, about 30 minutes.
    2. Whisk whole-wheat flour, all-purpose flour, baking powder, and salt together in large bowl. Whisk buttermilk, sugar, oil, and egg in second bowl until smooth, then stir in dates and their soaking liquid until combined. Using rubber spatula, gently fold buttermilk mixture into flour mixture until just combined. Gently fold in walnuts. Transfer batter to prepared pan and smooth top.
    3. Bake until golden and skewer inserted in center comes out clean, 55 minutes to 1 hour, rotating pan halfway through baking. Let bread cool in pan on wire rack for 10 minutes. Remove bread from pan and let cool completely on wire rack, about 2 hours.

  • Quinoa Breakfast Bars

    INGREDIENTS

    theleangreenbean.com

    • 1 c whole wheat flour (or chickpea flour to make GF)
    • 1.5 c cooked quinoa
    • 2 c oats
    • 1/2 c nuts, chopped
    • 1 tsp cinnamon
    • 1 tsp baking soda
    • 2 Tbsp chia seeds
    • 2/3 c peanut butter
    • 1/2 c honey
    • 2 eggs
    • 2/3 c applesauce (or mashed banana)
    • 1tsp vanilla
    • 1/2 tsp salt (if desired)
    • 1/3 c craisins
    • 1/3 c chocolate chips (optional)

    INSTRUCTIONS

    1. Combine quinoa, applesauce, vanilla, eggs, peanut butter and honey in a small bowl and mix well.
    2. Add the remaining ingredients and stir until just mixed.
    3. Spoon into a greased 9×13 pan and bake at 375 for 20 min or until golden brown.
    4. Let cool and cut into bars.
    5. Store in the refrigerator.