Anne Marie's Recipes

Author: annemarie

  • Blueberry Muffins

    Serves: 12 muffins
    Source: Anne Marie

    Ingredients:

    • 2 cups all purpose flour
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt
    • 2/3 cup white sugar
    • 1/4 canola oil
    • 1 egg
    • 1 cup buttermilk or sour milk
    • 1 cup blueberries

    Instructions:

    1. Preheat oven to 400 degrees. Line muffin tins with paper baking cups or grease muffin tins.
    2. In a medium bowl, combine flour, baking powder, and salt.
    3. In a large bowl, using an electric mixer, beat together the egg, white sugar, oil and buttermilk.
    4. Combine the dry ingredients with the egg mixture and gently stir in the blueberries.
    5. Spoon batter into prepared muffin tins. Bake at 400 degrees for 20 – 25 minutes.

  • Rhubarb Cake

    Serves: 9 by 13 pan
    Source: Anne Marie

    Ingredients:

    • 1/2 cup canola margarine or softened butter
    • 1 1/2 cups brown sugar
    • 1 egg
    • 1 cup buttermilk
    • 1 teaspoon baking soda
    • 2 cups all purpose flour
    • 1/4 teaspoon cinnamon
    • 1 teaspoon vanilla
    • 2 cups diced chopped rhubarb
    • 2 tablespoons brown sugar
    • 1 teaspoon cinnamon

    Instructions:

    1. Preheat oven to 350 degrees. Grease a 9 by 13 baking pan.
    2. Cream canola margarine and sugar. Add egg. Dissolve baking soda in buttermilk and add to sugar mixture. Combine flour, salt, and 1/4 teaspoon of cinnamon. Add to sugar and buttermilk mixture. Fold in chopped rhubarb and vanilla.
    3. Spread batter into prepared pan. Combine brown sugar and 1 teaspoon of cinnamon and spread evenly over cake batter. Bake at 350 degrees for 50 minutes.

  • Molasses Sugar Cookies

    Serves: 3 dozen
    Source: Anne Marie

    Ingredients:

    • 3/4 cup canola oil
    • 1 cup white sugar
    • 1/4 cup molasses
    • 1 large egg
    • 2 cups all purpose flour
    • 2 teaspoons baking soda
    • 2 teaspoon ginger
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon cloves
    • 1/2 teaspoon salt
    • 1/2 cup white sugar for coating

    Instructions:

    1. Preheat oven to 375 degrees. Cream together vegetable oil, sugar, molasses, and egg.
    2. Combine flour, baking soda, cinnamon, cloves, ginger, and salt. Mix dry ingredients with vegetable oil, sugar, molasses, and egg. Cover and refrigerate for 4 hours.
    3. Shape into balls and roll in granulated sugar. Bake at 375 degrees for 7 to 9 minutes. Cool on wire rack.

  • Gingerbread Biscotti

    Serves: 2 dozen
    Source: Anne Marie

    Ingredients:

    • 3/4 cup sugar
    • 1/2 cup canola margarine
    • 3 eggs
    • 1/2 cup molasses
    • 3 cups all purpose flour
    • 1/2 teaspoon baking powder
    • 1 tablespoon cinnamon
    • 1 teaspoon nutmeg
    • 1/2 teaspoon cloves
    • 1/2 cups whole blanched almonds

    Instructions:

    1. Preheat oven to 350 degrees. Prepare two 12 x 15 inch baking sheets(parchment paper works best). In a large bowl, beat together canola margarine and molasses until light. Add one egg at a time, beating between each addition. Combine dry ingredients, and then add half to the butter mixture. Stir until mixed. Add the remaining dry ingredients and stir just until blended. Fold in almonds.
    2. Divide dough between two prepared baking sheets, forming a rectangle about 8 inches long by 5 inches wide. Bake in a preheated oven for about 30 minutes rotating the cookie sheets halfway through the first bake. The top feels set when pressed with your finger. Cool for 10 to 15 minutes.
    3. Carefully slice each rectangle crosswise into 3/4 inch slices. Place the slices flat. side by side on the baking sheets. Return to the oven and bake for an additional 15 minutes. Transfer to wire racks to cool. The cookies will firm up when cooling.

  • Mustard Marinade

    Serves: 1/3 cup
    Source: Anne Marie

    Ingredients:

    • 2 tablespoons water
    • 2 tablespoons lemon juice
    • 1 tablespoon olive or canola oil
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon pepper

    Instructions:

    1. Mix all ingredients.
    2. Use to marinade 1 pound of beef, pork, or chicken. Bake, broil, or grill meat.

  • Sugar Free Lemon Cherry Biscotti

    Serves: 24 cookies
    Source: Canadian Living Home Baking

    Ingredients:

    • 3/4 cup sugar substitute
    • 2 eggs
    • 1 egg yolk
    • 1/4 cup canola oil
    • 1 1/2 teaspoons grated lemon rind
    • 1 1/2 teaspoons vanilla
    • 2 cups all purpose flour
    • 3/4 cup dried cherries
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt

    Instructions:

    1. Line a rimless baking sheet with parchment paper. Preheat oven to 350 degrees.
    2. In a large bowl, beat together sugar substitute, eggs, and egg yolk; beat in oil, lemon rind, and vanilla. In a separate bowl, mix together flour, baking powder, salt, and dried cherries. Stir into egg mixture.
    3. Divide dough in half. On a lightly floured surface. Roll each half into a 12 inch (30 cm) long log. Place logs 2 inches (5 cm) apart on prepared baking sheet; flatten logs to 3/4 inch (2 cm) thickness, leaving slightly rounded tops.
    4. Bake at 350 degrees for 20 minutes. Remove from oven and let logs cool on a rack for 10 minutes. Transfer to a cutting board; with a serrated knife or electric knife, cut diagonally into 1/2 inch (1cm) thick slices. Bake an additional 15 minutes at 350 degrees rotating pans halfway through baking time. Transfer to racks and let cool.

  • Fall Fruit Crisp

    Serves: 4
    Source: Robinhood Flour

    Ingredients:

    • 3 cups apples, peeled and sliced
    • 2 cups pear, peeled and sliced
    • 2 cups cranberries
    • 2 tablespoons all purpose flour
    • 1/3 cup maple syrup
    • 1/3 cup brown sugar
    • 1/2 cup rolled oats
    • 1/4 cup all purpose flour
    • 1 teaspoon cinnamon
    • 1/4 cup canola margarine

    Instructions:

    1. Preheat oven to 375. Grease an 8″ baking dish.
    2. Combine all ingredients for fruit mixture. Mix well. Spread in baking dish.
    3. Combine first four dry ingredients for topping. Cut in margarine until mixture is crumbly. Spread over fruit. Bake at 375 degrees for 30 to 40 minutes.

    Note: Peaches may be used to replace pears.

  • Apple Cranberry Cake

    Serves: 8 inch cake
    Source: Robinhood Flour

    Ingredients:

    • 2 cups apples
    • 1/4 cup brown sugar
    • 1 tablespoon lemon juice
    • 3/4 teaspoon cinnamon
    • 1/3 cup dried cranberries
    • 1cup all purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 tablespoons butter
    • 1/3 cup white sugar
    • l large egg
    • 1 teaspoon vanilla
    • 1/2 cup plain yogurt
    • 2 tablespoons slivered almonds, optional

    Instructions:

    1. Preheat oven to 350. Spray an 8 inch round pan with cooking spray.
    2. Topping – Combine all ingredients for the topping in a small saucepan. Cook over medium heat, stirring often for about 5 minutes, or until apples are tender crisp. Drain.
    3. Combine flour, baking soda, and salt.
    4. Cream margarine and sugar in a small mixer bowl until blended. Add egg and vanilla, beating until smooth.
    5. Add flour mixture and yogurt alternately, mixing lightly after each addition.Spread batter evenly over greased pan.
    6. Arrange apple mixture on top. Sprinkle with almonds.
    7. Bake at 350 for 23 to 28 minutes, or until cake starts to pull away from the sides of pan. Cool for 10 minutes, then remove to a serving plate.

  • Cajun Rice and Beans

    Serves: 4 servings
    Source: Canadian Living Magazine

    Ingredients:

    • 2 teaspoons canola oil
    • 1/2 cup cooked ham, diced
    • 2 garlic clove, chopped
    • 1 red onion, chopped
    • 3/4 cup (1 medium) tomato, chopped
    • half red or green pepper, chopped
    • 3/4 cup corn niblets
    • 1/4 cup fresh parsley, chopped
    • 1/2 teaspoon cumin
    • 1 1/2 teaspoons chili powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon hot pepper flakes
    • 1/4 teaspoon pepper
    • 2 cups cooked canned kidney beans
    • 2 cups long grain white or brown rice, cooked
    • 1/4 cup green onions, thinly sliced
    • 1 cup hot water

    Instructions:

    1. In a frying pan, heat oil over medium heat; cook onion, garlic, and ham for 5 minutes, stirring often.
    2. Add tomato, green pepper, corn, parsley, hot pepper flakes, cumin, and chili powder, salt, and pepper. Stir in one cup of hot water and bring to a boil.
    3. Reduce heat and cook for 2 minutes. Crush half of the kidney beans; stir in crushed and whole kidney beans. Cook stirring often for 10 minutes. Serve over rice. Garnish with green onions.

  • Dried Cranberry Almond Biscotti

    Serves: 40 cookies
    Source: Anne Marie

    Ingredients:

    • 1/2 cup canola margarine
    • 1 cup white sugar
    • 3 large eggs
    • 2 teaspoons amaretto
    • 2 3/4 cups all purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 3/4 cups dried cranberries
    • 1/2 cup blanched almonds

    Instructions:

    1. Preheat oven to 325. Line baking sheet with parchment paper.In a large bowl, beat margarine with sugar until fluffy. Beat in eggs one at a time; beat in amaretto. In a separate bowl, stir together flour, baking powder, and salt. Add to butter mixture all at once , stirring just until combined.
    2. Turn dough onto a lightly floured surface. Divide in half and shape into 2 – 12inch long logs. Place logs about 4 inches apart on a baking sheet and flatten to about 3 inches wide.
    3. Bake at 325 degrees for about 30 minutes. Remove from oven and let cook for 10 minutes. Transfer to a cutting board, and slice diagonally into 1/2 inch thick slices. Place on baking sheets lined with parchment and bake for an additional 30 minutes. Let cool on rack.
    4. Note: If using a convection oven reduce baking times. First bake – 22 minutes; Second bake – 18 minutes