Author: Anne Marie

Crockpot Stuffing

Serves: 10 Srvings

Source:

Serves: 10 Servings
Source:

Ingredients:

  • 2 cups chopped onions
  • 1 1/2 cups thinly sliced celery
  • 1 cup shredded carrots
  • 1/4 cup canola oil
  • 1 tablespoon ground sage
  • 1 teaspoon ground marjoram
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon savoury
  • 12 cups bread, cubes
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups chicken stock or vegetable stock

Instructions:

  1. In a large fry pan sauté onions, celery and carrots in canola until onion is just translucent.
  2. Stir in sage, marjoram, salt, pepper and savoury. Combine vegetable mixture with the bread cubes and parsley and combine well.
  3. Pour stock over bread crumb mixture and combine well.
  4. Cover and cook on high for one hour. Reduce to low and continue cooking for 2-3 hours, stirring every hour.

Orange Pumpkin Loaf

Serves: 12 Servings

Source:

Serves: 12 Servings
Source:

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1 cup white sugar
  • 1 cup canned pumpkin
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 1/4 cup canola margarine
  • 1 large egg

Instructions:

  1. Preheat oven to 350°. Combine flours and the next six ingredients (flours through to cloves). Make a well in the centre of mixture.
  2. Combine sugar with remaining ingredients and stir with a whisk.Add to flour mixture. Stir until moist.
  3. Pour into an 8 inch greased loaf pan and bake for 1 hour 10 minutes or until a wooden tooth pick inserted in centre comes out clean. Cool in pan for 10 minutes.

Roasted Red Pepper and Tomato Soup

Serves: 6 Servings

Source: Foodland Ontario

Serves: 6 Servings
Source: Foodland Ontario

Ingredients:

  • 3 large Ontario Greenhouse Sweet Red Peppers
  • 3 large Ontario Greenhouse Tomatoes
  • 5 large cloves Ontario Garlic
  • 1 large Ontario Onion, cut into thick wedges
  • 2 tbsp (25 mL) olive oil
  • 1/2 tsp (2 mL) each of salt, dried thyme, rosemary and basil
  • 1/4 tsp (1 mL) pepper
  • 3 cups (750 mL) chicken stock
  • 2 tbsp (25 mL) balsamic vinegar
  • Sour cream and fresh herb sprigs (optional)

Instructions:

  1. Quarter and seed red peppers; core and cut tomatoes in half lengthwise. Place peppers and tomatoes, cut side up, on large foil-lined baking sheet; add garlic and onion. Mix oil with salt, thyme, rosemary, basil and pepper; brush over vegetables.
  2. Roast on bottom shelf of 450°F (230°C) oven for 50 to 60 minutes or until tender and slightly charred. Let cool for about 30 minutes or until easy to handle. Slip skins off tomatoes.
  3. In batches in blender or food processor, purée vegetables with any juices and some of the stock until smooth. Return to saucepan; add vinegar and any remaining stock. Serve at room temperature or heat until hot. Serve garnished with swirl of sour cream and sprig of fresh herb if desired

Butter Tart Squares

Serves: 16 squares

Source: Canadian Living Magazine

Serves: 16 squares
Source: Canadian Living Magazine

Ingredients:

  • 1 cup (250 mL) all-purpose flour
  • 1/4 cup (50 mL) granulated sugar
  • 1/2 cup (125 mL) butter
  • 2 tbsp (25 mL) butter, melted
  • 2 eggs, lightly beaten
  • 1 cup (250 mL) packed brown sugar
  • 2 tbsp (25 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) vanilla
  • Pinch salt
  • 1 cup (250 mL) raisins
  • 1/2 cup (125 mL) coarsely chopped pecans

Instructions:

  1. In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350°F (180°C) oven for 15 minutes.
  2. In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.
  3. Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into squares.

Chai Chocolate Biscotti

Serves: 36 Biscotti

Source: Anne Marie

Serves: 36 Biscotti
Source: Anne Marie

Ingredients:

  • 1/2 cup (125 mL) unsalted butter, at room
    temperature
  • 3/4cup (‘175m L) granulated sugar
  • 1/4 cup (60 mL) packed dark brown sugar
  • 2 large eggs
  • 1 tbsp (15 mL) vanilla extract
  • 2 cups (500 mL)
  • all purpose flour
  • 1/2Cup( 125 mL) cocoa
  • 1 1/2tsp(7mL)baking powder
    -1 tsp (5 mL) ginger
    -1/2 tsp (2 mL) each ground cardamom,
    cinnamon and salt

  • I cup (250 mL) slivered Almonds

Instructions:

  1. Preheat oven to 325° and line a
    baking sheet with parchment paper. With an
    electric mixer,beat butter with sugar until smooth.
    and fluffy Add eggs and vanilla and beat until smooth.
  2. Sift together our,cocoa,baking powder,
    spices and salt. Stir flour mixture into butter
    mixture until blended. Stir in almonds almonds. Shape
    cookie dough into 2 logs and place on baking sheet covered in parchment. Bake for 20 to 30 minutes.
  3. Remove cookies from oven, let cool for 10 minutes and then slice on a bias into 1/2 inch slices.
  4. Place on a baking sheet and bake an additional 12 to 15 minutes until lightly browned around edges.

Double Chocolate Tiramisu

Serves: Serves 10.

Source: Food

Serves: Serves 10.
Source: Food

Ingredients:

  • 2 tablespoons unsweetened cocoa powder, plus more for garnish
  • 1 1/2 cups heavy cream
  • 4 ounces semisweet chocolate, chopped
    • 1 bar (8 ounces) cream cheese, room temperature
    • 3/4 cup sugar
    • 24 ladyfinger cookies (from a 7-ounce package)

Instructions:

  1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
    2.Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
  2. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
  3. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

Tiramisu

Serves: 6 Servings

Source: Martha Stewart

Serves: 6 Servings
Source: Martha Stewart

Ingredients:

  • 3 tablespoons of instant espresso powder
  • 3 tablespoons of boiling water
  • 1 package (8 ounces) reduced fat cream cheese
  • 3/4 cup heavy cream
  • 1/3 cup sugar
  • 2 (3 ounce packages) of ladyfingers
  • unsweetened cocoa powder for dusting

Instructions:

  1. In a medium heat proof bowl, mix espresso powder and boiling water. Add 1 1/2 cups of cold water and set aside.
  2. With an electric mixer, beat the cream cheese with heavy cream and sugar until light and fluffy.
  3. Spread a few tablespoons of the cream cheese mixture in the bottom of a two quart serving dish. Separate the lady fingers. One by one, dip the lady fingers in the espresso, then arrange in the bottom of the serving dish.
  4. Spread with a third of the cream cheese mixture. Repeat twice with the remaining lady fingers and cream cheese mixture.
  5. The tiramisu can be refrigerated, covered for up to one day.
  6. Dust with cocoa just before serving.

Lava Cakes

Serves: 4 servings

Source: Julie Coutts

Serves: 4 servings
Source: Julie Coutts

Ingredients:

  • 4 squares BAKER’S Semi-Sweet Chocolate
  • 1/2 cup (1 stick) butter
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 Tbsp. flour

Instructions:

  1. PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
  2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
  3. BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Mini Quiche Lorraine

Serves: 24 servings

Source: Canadian Living

Serves: 24 servings
Source: Canadian Living

Ingredients:

  • 24 frozen mini tart shells (in foil cups), thawed
  • 4 eggs
  • 1-1/4 cups (300 mL) milk
  • 1 tsp (5 mL) Dijon mustard
  • 1/4 tsp (1 mL) each salt and pepper
    Filling:
  • 8 slices bacon, cooked and crumbled
  • 2 green onions, sliced
  • 1 cup (250 mL) shredded Swiss cheese

Instructions:

  1. Filling: Place tart shells on rimmed baking sheet; divide bacon, green onions and cheese among shells.
  2. In bowl, whisk together eggs, milk, mustard, salt and pepper; pour into tart shells. Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is just set, 25 to 30 minutes. Serve warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days; reheat in 400°F/200°C oven for about 4 minutes.)
  3. Though you may have a touch of filling left over, resist the urge to overfill these mini-tarts, or they may stick to the foil cups.

Sweetly Curried Apple Lentil Soup

Serves: 4 – 6 Servings

Source: Eddington’s

Serves: 4 – 6 Servings
Source: Eddington’s

Ingredients:

  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 4 cloves of garlic, minced
  • 3 stalks of celery, chopped
  • 4 medium carrots, chopped
  • 3 royal gala apples, pealed and chopped
  • 1 cup of red lentils, rinsed
  • 1 sprig of rosemary, chopped
  • 2 tablespoons of mild curry paste
  • 4 cups of chicken stock
  • 1 cup of water
  • 2 tablespoons of maple syrup

Instructions:

  1. Cook onions in olive oil until soft. Add garlic, celery, carrots, apple, and lentils.
  2. Add rosemary and curry paste and cook until vegetables are soft. Add stock and water and cook until lentils are soft and falling apart, about 35 to 40 minutes. Season with salt and pepper.
  3. Puree with immersion blender until smooth. Serve with a drizzle of maple syrup.