Author: Anne Marie

Oat Demerara Shortbread

Serves: 12 to 16 Wedges

Source: Canadian Living, December 2010

Serves: 12 to 16 Wedges
Source: Canadian Living, December 2010

Ingredients:

  • 1/2cup (125 mL) large-flake rolled oats
  • 1cup(250 mL) unsalted butter, softened
  • 1/2cup cup(125 mL) packed Demerara sugar or dark brown sugar
  • 1/2 tsp(2 mL) salt
  • 1-1/2 cups(375 mL) all-purpose flour
  • 1/4 cup(50 mL) cornstarch

Topping:

  • 2 tbsp(25 mL) (2 large-flake rolled oat

Instructions:

  1. On baking sheet, bake oats in 325°F (160°C) oven until lightly toasted, 7 to 10 minutes. Let cool.
  2. In large bowl, beat butter, sugar and salt until fluffy. In separate bowl, whisk flour, cornstarch and oats; stir into butter mixture just to combine.
  3. Press into parchment paper–lined 9-inch (2.5 L) spring-form pan. Score into 12 to 16 wedges.

Topping

  1. Prick wedges with fork; sprinkle with oats and press lightly into dough.
  2. Bake in 325°F (160°C) oven until browned, about 50 minutes. Let cool in pan on rack for 5 minutes. Cut through score lines. Let cool completely.

Roasted Tomato Pasta with Basil

Serves: 4 Servings

Source: Every Day Food – April 2010

Serves: 4 Servings
Source: Every Day Food – April 2010

Ingredients:

  • 12 ounces of medium pasta shells
  • 1/4 cup olive oil
  • 3 garlic cloves, smashed and peeled
  • 2 cups of Roasted Tomatoes
  • grated Parmesan, and torn fresh basil leaves for serving
  • salt and pepper for seasoning

Instructions:

  1. Cook pasta according to package directions. Drain pasta and return to pot.
  2. Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
  3. Add tomatoes and season with salt and pepper.Cook until slightly thickened for about 3 minutes. Toss with pasta and serve topped with Parmesan and basil.

Roasted Tomatoes

Serves: Makes 10 cups

Source: Every Day Food – April 2010

Serves: Makes 10 cups
Source: Every Day Food – April 2010

Ingredients:

  • 45 whole plum tomatoes (8 pounds)
  • 6 sprigs of thyme
  • 2 tablespoons olive oil
  • salt and pepper

Instructions:

  1. Preheat oven to 450°. Divide tomatoes and thyme between two shallow foil lined baking sheets.
  2. Brush with olive oi, season with course salt and pepper, l and bake for about 45 minutes or until the tomatoes burst, rotating pans half way through roasting time.
  3. Let cool, then chop coarsely.

Toblerone Icecream Pie

Serves: 10 Servings

Source: Anne Marie

Serves: 10 Servings
Source: Anne Marie

Ingredients:

  • 1 cup OREO chocolate wafer cookie crumbs
  • 2 Tbsp. butter, melted
  • 2 bars (100 g) each TOBLERONE Swiss Milk Chocolate, chopped
  • 4 cups each chocolate and vanilla ice cream, softened
  • 1/2 cup caramel ice cream topping

Instructions:

  1. COMBINE 1 cup Oreo Cookie Crumbs and 2 Tbsp. melted butter. Press into bottom of a 9 inch pie plate. Sprinkle with 1 bar (100 g) Toblerone Swiss Milk Chocolate, chopped and refrigerate for 15 minutes.
  2. SCOOP 4 cups each chocolate and vanilla ice cream into pie crust, stacking scoops by alternating between the two flavours.
  3. DRIZZLE with caramel topping and sprinkle with another bar of chopped Toberlone. Freeze 4 hours or overnight. Let stand 10 minutes before serving. Store leftover pie in freezer.

Pesto

Serves: 1/2 cup

Source: Bonnie Stern

Serves: 1/2 cup
Source: Bonnie Stern

Ingredients:

  • 2 tablespoons toasted pine nuts
  • 2 cloves of garlic
  • 1 1/2 cups fresh packed basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil

Instructions:

  1. In a food processor, chop2 peeled cloves of garlic and 2 tablespoons toasted pine nuts.
  2. Add basil, salt, and pepper and chop finely.
  3. Blend in olive oil and puree.

Cherry Granola

Serves: 6 Servings

Source: Globe and Mail, June 5, 2010

Serves: 6 Servings
Source: Globe and Mail, June 5, 2010

Ingredients:

  • 2 cups of large flake oats
  • 1 cup coconut
  • 1/3 cup canola oil
  • 1/4 cup maple syrup plus 1 tablespoon
  • pinch of salt
  • 1 cup chopped walnuts
  • 1 cup dried cherries
  • 1/2 cup chopped dried apricots

Instructions:

  1. Preheat oven to 350°, and line baking sheet with foil or parchment.
  2. In a large bowl, combine oats, coconut, walnuts, salt, canola oil, and 1/4 cup of maple syrup.
  3. Spread mixture onto prepared baking sheet and drizzle with 1 tablespoon of maple syrup.
  4. Bake for 35 to 40 minutes, stirring occasionally.
  5. Remove from oven and mix in dried fruit.

Chicken and Cheese Tortellini with Pesto

Serves: 2-3

Source: Rose Reisman

Serves: 2-3
Source: Rose Reisman

Ingredients:

  • 4 oz boneless chicken breast (about 1 breast)
  • 12 oz tortellini
  • 1/3 cup pesto (store-bought, or see Pesto recipe)
  • 2 Tbsp grated Parmesan cheese

Instructions:

  1. In a small, nonstick skillet lightly coated with cooking spray, add the chicken and sauté for 4 minutes per side or just until no longer pink. Let cool, then dice.
  2. Meanwhile, boil the tortellini for 8 minutes or until just tender. Drain and place in a serving bowl. Add the chicken, pesto and Parmesan cheese and toss well.

Dijon Marinade

Serves: 1 – 2 lbs of Meat

Source:

Serves: 1 – 2 lbs of Meat
Source:

Ingredients:

  • 1 cup natural yogurt
  • 1/4 cup lemon juice
  • 1 tbsp. Dijon mustard
  • 1/4 cup olive oil
  • 1 tsp. Worcestershire sauce
  • 1 clove garlic

Instructions:

  1. Combine all ingredients and mic well.
  2. Pour over meat (chicken, pork, or beef).
  3. Let marinade 2 hours or overnight,

Cheese Scones

Serves: 12 Scones

Source:

Serves: 12 Scones
Source:

Ingredients:

  • 1 cup (250 mL) whole wheat flour
  • 1 cup (250 mL) white flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 2 tsp (10 mL) sugar
  • 1/2 cup (125 mL) butter or margarine
  • 1/2 cup (125 mL) plain Balkan-style yogurt
  • 1 egg
  • 1/2 cup (125 mL) grated old Cheddar cheese

Instructions:

  1. Mix together flour, baking powder, baking soda, salt, and sugar. Cut in margarine into the dry ingredients until a nice crumbly texture is created. Mix in grated cheese. Mix in the yogurt and egg. You should have a nice firm dough. If it seems too dry, add a little bit more yogurt or some milk.
  2. Roll out dough, or pat it out with your hand. Use a measuring cup to cut out 12 circles. Preheat oven to 400ºC. When oven is warm put scones in, and bake for 10 minutes or until lightly browned.

Oatmeal Raisin Cookies

Serves: 4 Dozen

Source: Quaker Oats

Serves: 4 Dozen
Source: Quaker Oats

Ingredients:

  • 1/2 cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt (optional)
  • 3 cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 cup raisins

Instructions:

  1. Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
  2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
    3.Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.