Anne Marie's Recipes

Author: annemarie

  • Blueberry Peach Cobbler

    Serves: 9 x 13 Dish

    Source: Parks Blueberries

    Ingredients:

    Fruit Base

    • 9 medium peaches, sliced
    • 2 cups of blueberries
    • 1/4 cup of white sugar
    • 1/4 cup pf brown sugar
    • 1/4 cup of flour
    • 1/4 teaspoon of cinnamon
    • 2 tablespoons of lemon juice

    Cobbler Top

    • 1 1/2 cups of flour
    • 1/2 cup of cornmeal
    • 1/2 cup sugar
    • 2 teaspoons of baking powder
    • 1/2 teaspoon salt
    • 1/2 cup of butter
    • 1 cup of buttermilk
    • 1 teaspoon of vanilla
    • 1 1/2 cup of blueberries

    Instructions:

    1. Preheat oven to 350°. Combine peaches and blueberries with white sugar, brown sugar, flour, cinnamon and lemon juice. Transfer to a greased 9 x 13 baking dish.
    2. For cobbler top, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture resembles a course meal. Stir in buttermilk and vanilla until mixture is just combined. Fold in blueberries.
    3. Drop spoonfuls over blueberry and peach mixture.
    4. Bake for 50 to 50 minutes or until golden and bubbling.

  • Mustard Corn Relish

    Serves: 2 – 3 Pints (Recipe can be doubled)

    Source: Lesa Marsh

    Ingredients:

    • 3 cups corn
    • 1 cup onion
    • 1 cup celery
    • ½ cup chopped green pepper
    • ¼ cup chopped sweet red pepper
    • 2 tsps salt
    • 2 tablespoons flour
    • 1 tablespoon mustard
    • ½ tsp turmeric
    • 2 cups white vinegar
    • 1 cup granulated sugar
    • 1 tsp celery seed

    Instructions:

    1. Combine all ingredients: simmer uncovered about 30 minutes until thickened.
    2.  Pack into hot sterilized jars and seal.

  • Coconut Tart with Chocolate Smear

    Serves: 6 to 8

    Source: The Food Matters Cookbook, by Mark Bittman

    Ingredients:

    • …2 cups shredded, unsweetened coconut (I used sweetened – all I had in the house
    • 1/2 cup sugar (if using sweetened coconut add only 1/4 cup sugar)
    • 2 eggs – separated
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon  salt
    • 6 ounces bittersweet chocolate or dark chocolate, roughly chopped
    • 1 cup coconut milk (light is OK too)

    Instructions:

    1. Preheat the oven to 350 degrees. In a medium sized bowl, mix, together the coconut, sugar, egg whites, vanilla and salt.  Press the mixture into the bottom and up the sides of a 9 inch tart pan.
    2. Bake until the coconut shell is firm and nicely toasted (nice golden color) about 13-20 minutes – keeping in mind that you will not bake it again.
    3. Meanwhile, in a medium saucepan, combine the chocolate, egg yolks, coconut milk and sugar and place over low heat.  Whisk and cook almost constantly until the chocolate is completely melted and steaming.  Be careful – do not let the mixture boil and separate.
    4. Meanwhile, in a medium saucepan, combine the chocolate, egg yolks, coconut milk and sugar and place over low heat.  Whisk and cook almost constantly until the chocolate is completely melted and steaming.  Be careful – do not let the mixture boil and separate.
    5. When the tart shell comes out of the oven, spread the chocolate mixture into it.  Let the tart sit and cool – and become firm before cutting and serving.  The tart will keep covered and refrigerated for a day or two.

  • Mexi Meatless Shepherd’s Pie

    Serves: 6 cups

    Source: London Free Press, January 16, 2013

    Ingredients:

    • 2 lbs. (2 large) sweet potatoes
    • 1 tbsp. canola oil
    • 1 onion, chopped
    • 1 red pepper, diced
    • 2 cloves of garlic, minced
    • 2 tsp. ground cumin
    • 1 can (540 ml) black beans, rinsed and drained
    • 1 cup of cooked quinoa, made with water
    • 1 cup of frozen corn, no need to thaw
    • 1 cup of mild or medium salsa
    • 1/4 cup of light sour cream or yogurt
    • 1/4 cup chopped cilantro or parsley
    • 1/4 tsp. black pepper
    • 1/4 cup thinly sliced green onions for garnish

    Instructions:

    1. Preheat oven to 350°. Microwave sweet potatoes for 8 to 12 minutes or alternatively bake for 60 minutes at 350°. Cool until easy to handle.
    2. Lightly grease and 8 cup baking dish and set aside.
    3. Heat oil in a Dutch oven over medium heat. Add onion, garlic, red pepper and cumin and cook for 5 to 7 minutes, stirring often. Stir in black beans, cooked quinoa, corn, and salsa until well combined. Pour into prepared baking dish.
    4. Mash sweet potatoes with sour cream. Stir in cilantro and season with pepper. Spoon sweet potatoes over quinoa mixture and bake for 30 minutes until heated through and bubbly. Garnish to top of the casserole with green onions.
    5. …

  • San Marzano Chicken with Oregano and Basil

    Serves: 4

    Source: Michael Smith

    Ingredients

    • 2 large boneless chicken breasts
    • 1 splash vegetable oil
    • 1 unit onion, chopped
    • 1 head garlic cloves, thinly sliced
    • 1 unit 28-oz can of San Marzano tomatoes
    • 2 tablespoons dried oregano
    • 2 unit bay leaves
    • 1 pinch salt
    • 1 unit large bunch of fresh basil, chopped
    • 1 unit 454g box of Farfalle pasta (or your favourite), cooked and drained

    Instructions:

    1. Bring a large pot of water to the boil for pasta.
    2. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to lightly film the bottom of the pan. Add the chicken breasts; searing the first side until its golden brown and crusty, 4 to 5 minutes. Flip the breasts and sear the other side. Continue searing until equally golden brown and delicious. Add a splash more oil if you think the pan needs it. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pans temperature is high enough.
    3. Reduce the heat to medium and remove the chicken breasts, placing them on a plate. Add the onion and garlic to the pan. Sauté for a few moments. Add the tomatoes, dried oregano and bay leaves. Adjust your heat to bring the works to a slow, steady simmer, not a rapid boil.
    4. Return the chicken to the pan, cover tightly and simmer until the meat is cooked through and delicious, 10 to 15 minutes. Turn the breasts once, allowing the tomato flavours to fully permeate from all sides.
    5. Meanwhile cook the pasta. Cut the chicken into large chunks and toss with the sauce, pasta and basil.

  • Squash Apple Soup

    Serves: 4 – 6 Servings

    Source: Fresh Flavor Fast

    Ingredients:

    • 1 tablespoon  olive oil
    • 1 small onion, chopped
    • 3 Granny Smith applies, cored. pealed, and chopped
    • 2 1/2 cups unsweetened apple cider
    • 1 teaspoon ground ginger
    • 2 1/2 cups of water
    • 6 cups of homemade squash puree (see below)
    • course salt and freshly ground pepper

    For homemade squash puree, roast at 400°, 3 whole acorn squash on a rimmed baking sheet for about 1 hour or until tender when pierced with sharp knife. When squash has cooled enough to handle, slice each squash in half and discard seeds. Scrape out flesh and puree with an immersion blender or food processor.

    Instructions:

    1. Saute onion in olive oil in a large pot over medium heat for 4 to 6 minutes. Add apples and cook an additional 3 to 5 minutes.
    2. Stir in cider, ginger  and water and bring to a boil.
    3. Add squash puree and reduce heat. Cook for 15 to 20 minutes. Season with salt and pepper and serve.

  • Fruitcake You Actually Want to Eat

    Serves: 8 – 10 Servings

    Source: The Food Matters Cookbook, by Mark Bittman

    Ingredients:

    • 2 tablespoons unsalted butter plus more for greasing
    • 4 cups loosely packed mixed dried fruit (like cherries, raisins, dates, apricots, citron, pineapple, apples) chopped as needed
    • 1/2 cup crystallized ginger (optional) or use more fruit
    • 1 cup dark rum, brandy, or orange juice
    • 1 tablespoon grated orange zest
    • 1 cup of water
    • 1 1/4 cup whole wheat flour
    • 3/4 cups chopped nuts (any kind)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • pinch of salt
    • pinch of either allspice, nutmeg or cloves
    • 2 eggs
    • 1/4 cup molasses

    Instructions:

    1. Heat oven to 300°. Generously grease a 9 * 5 inch loaf pan with butter. Put the fruit, ginger if you are using it, rum, zest, and one cup of water in a saucepan over medium heat. Bring to a boil, then remove the pan from the heat. Cover and let cool for 15 to 20 minutes.
    2. Combine flour, nuts, baking soda, cinnamon, salt and spice in a small bowl. In a large bowl, beat 2 tablespoons of butter, eggs, and molasses together until the mixture is thick (about 3 to 5 minutes).
    3. Drain fruit over a third bowl, pressing down on fruit to capture as much liquid as possible (saving for another use). Stir the fruit into the egg mixture. Add the dry ingredients by hand stirring just to combine; do not beat. Pour batter into prepared loaf pan, smooth the top, and put the pan on a baking sheet.
    4. Bake for about 1 to 1 1/4 hours or. until the sides of the cake pull away from the pan and a toothpick inserted in the centre comes out clean. Let cake cool in the pan before inverting it onto a wire rack. Remove the pan and then turn the cake right side up. Slice and serve or store at room temperature wrapped in foil for up to 2 weeks.

  • Cranberry Orange Conserve

    Serves: 3 Cups

    Source: Elizabeth Baird

    Ingredients:

    • 3 cups fresh or frozen cranberries
    • 2 oranges, peeled, sectioned and chopped
    • 1 1/2 cups white sugar
    • 1/2 cup water
    • 1 tablespoon grated
    • 1/2 cup orange juice
    • 2 tablespoons freshly squeezed lemon juice

    Instructions:

    1. Combine ingredients in a large pan and bring to a boil over high heat, stirring constantly.
    2. Boil gently, stirring frequently for about 25 minutes until mixture thickens enough to mound on a wooden spoon.
    3. To freeze, remove from heat and let cool.
    4. Spoon into plastic containers leaving 1 inch headspace.

  • Greg’s Dill Pickles

    Serves: 4  Litres to 47 Litres

    Source: Greg

    Ingredients: (For Every 4 Pounds of Cucumbers)

    • 4 pounds of small cucumbers
    • Sprays of fresh dill (the spray is the flower portion on the stalk)
    • garlic cloves, pealed
    • 6 cups of water
    • 2 cups of pickling vinegar
    • 1/4 cup pickling salt

    Instructions:

    1. Wash cucumbers and clean dill and peal garlic.
    2. 20 minutes before processing, place jars in canner and add hot water and begin heating over medium heat.Keep jars hot until you are ready to fill them.
    3. In a large saucepan, combine water, vinegar and salt and heat until boiling.
    4. 5 minutes before processing, place lids in hot water and keep lids hot until you are ready to use them.
    5. Place a spray of dill and garlic clove in each jar. Pack cucumbers into jars.
    6. Pour hot brine over cucumbers, leaving an 1/8 inch headroom. Seal immediately and place jars in canner. Adjust water level to cover jars by 1 inch. Cover canner and bring to a boil over high heat.
    7. Once a full boil has been reached, begin counting processing time. For 1 litre jars, process for 15 minutes and for 1/2 litre jars, process for 10 minutes.  At the end of processing time, tun off heat and leave jars in canner for 5 minutes. Then carefully remove the jars and place on a heat safe surface.
    8. Do not move the jars for 12 to 24 hours. Store in a cool dark place for 4 to 6 weeks before using.

    July 28, 2012 – 47 Litres of Dill Pickles

    1. 1 Bushel of Cucumbers
    2. 3 bunches of Dill
    3. 1 and 1/2 gallons of pickling vinegar
    4. 1 one litre basket of garlic
    5. pickling salt

    August 17, 2013 – 42 1/2 Litres

    1. 1 Bushel of cucumbers
    2. 1 1/2 gallons of vinegar
    3. 1 one litre basket of garlic
    4. 3 bunches of dill
    5. pickling salt

    August 2014 – 24 Jars

    1/2 Bushel cucumbers

    August 8, 2015

    1. 1/2 Bushel of cucumbers
    2. 1 1/4 gallons of pickling vinegar
    3. 1 – 2 bunches of dill
    4. pickling salt

    August 10, 2021 – 23 quarts of pickles

    August 6, 2022 – 26 quarts of pickles

    1. 1/2 bushel of cucumbers
    2. 1 gallon of pickling vinegar
    3. dill and garlic cloves
    4. pickling salt

    August 3, 2023 – 21 1/2 quarts of pickles

    Pickling crew – Greg, Nora, Zach, Mira, Darcy, Johanna, Marcel, Solveig, Grandma Anne Marie and Grandpa Larry

    1. 1/2 bushel of cucumbers
    2. 1 gall of pickling vinegar
    3. dill and garlic cloves
    4. pickling vinegar

  • Oat Bran and Fruit Scones (The Rolling Scones)

    Serves: 12 scones

    Source: The Looney Spoon Collection

    Ingredients:

    • 1 1/2 cup all purpose flour
    • 1/2 cup oat bran
    • 1/2 cup dried fruit (cranberries, cherries, raisins)
    • 1/3 cup brown sugar
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk
    • 2 tbsp melted butter
    • 2 tsp grated lemon or orange zest
    • 1/2 tsp vanilla
    • 1 egg plus 1 tbsp water (optional for glaze)

    Instructions:

    1. Preheat oven to 400 degrees and line baking sheet with parchment paper or spray baking sheet with cooking spray.
    2. In a large bowl, combine flour, oat bran, brown sugar, dried cranberries, baking powder, baking soda and salt.
    3. In a medium bowl, combine buttermilk, melted butter, orange zest and vanilla. Add wet ingredients to dry ingredients and stir until a  soft dough is formed. Add a bit more flour if dough is sticky.
    4. Turn dough on to a floured surface and divide dough into 2 pieces. Roll or pat dough into a 3/4 inch thick circle and place dough on baking sheet.
    5. Using a sharp knife, cut each circle into six wedges but do not separate.
    6. To make the glaze, combine lightly beaten egg with 1 tablespoon of water and brush lightly over top of dough balls. You don’t need to use all of the glaze.
    7. Bake for 15 to 17 minutes until dough balls are puffed up and golden.