Author: Anne Marie

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.

Sweet and Sour Ribs

Serves: 4 Servings

Source: Enjoy – Best of Bridge

Serves: 4 Servings
Source: Enjoy – Best of Bridge

Ingredients:

  • 4 pounds lean pork back ribs
  • 3/4 cups brown sugar
  • 1/2 cup ketchup
  • 1/2 cup white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 3/4 cup water
  • 1 onion

Instructions:

  1. Cut ribs into desired sizes. Spread in the bottom of a large, shallow, baking pan or roaster.
  2. Mix all other ingredients together in a medium sized bowl.
  3. Pour liquids over ribs and bake uncovered at 250° to 300° for 3 hours.
  4. Baste periodically.

Cran-Apple Chicken Curry

Serves: 4 Servings

Source: Anne Marie

Serves: 4 Servings
Source: Anne Marie

Ingredients:

  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 1 tablespoon medium curry paste
  • 1/2 teaspoon salt and pepper
  • 1 1/4 pounds boneless chicken, chopped
  • 1 tablespoon all purpose flour
  • 1 Granny Smith apple, peeled and chopped
  • 1/4 cup dried cranberries
  • 1 (796 ml) can diced tomatoes
  • 1 cup coconut milk

Instructions:

  1. Heat oil in a large deep skillet over medium heat. Add onion, curry paste salt, and pepper. Cover and cook, stirring occasionally for 5 minutes. Increase heat to medium-high. Add chicken and sauté until browned, about 5 minutes. Bring mixture to a boil. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 minutes.
  2. Sprinkle chicken evenly with flour. Stir in apples and cranberries; cook, stirring for 1 minute. Add tomatoes and coconut milk. Bring to a boil; reduce heat to medium and simmer until sauce is thickened and chicken is fully cooked, about 20 minutes.
  3. Serve with brown rice.

Wildflower Honey Cheesecake with Blueberry Compote

Serves: 8 Servings

Source: Canadian Living, August 2008

Serves: 8 Servings
Source: Canadian Living, August 2008

Ingredients:

  • 2 pkg (each 8 oz/250 g) cream cheese, softened
  • 1/2 cup (125 mL) wildflower or other liquid honey
  • 1 tbsp (15 mL) granulated sugar
  • 1/2 tsp (2 mL) finely grated orange rind
  • 1 egg
  • 1 egg yolk
  • 1/3 cup (75 mL) sour cream
  • 3/4 cup (175 mL) graham cracker crumbs
  • 1/4 cup (50 mL) finely chopped toasted pecans
  • 1/4 cup (50 mL) unsalted butter, melted
  • 3 tbsp (45 mL) packed dark brown sugar

Instructions:

  1. Grease bottom of 6-inch (1.25 L) springform pan; line side with parchment paper. Set on large square of heavy-duty foil; press up side of pan. Set aside.
  2. Crust: In small bowl, stir together graham cracker crumbs, pecans, butter and brown sugar until moistened; press over bottom and halfway up side of prepared pan. Bake in centre of 350°F (180°C) oven until firm, 7 to 8 minutes. Let cool.
  3. Cheesecake: In bowl, beat cheese with honey; beat in sugar and orange rind. Stir in egg and egg yolk, 1 at a time. Blend in sour cream. Pour into crust.
  4. Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in centre of 350°F (180°C) oven until shine disappears and edge is set but centre still jiggles slightly, 60 to 65 minutes.
  5. Remove cheesecake from water and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 6 hours. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 days.)

Blueberry Compote

Serves: 3/4 cup

Source: Canadian Living, August 2008

Serves: 3/4 cup
Source: Canadian Living, August 2008

Ingredients:

  • 3 tablespoons granulated sugar
  • 1 teaspoon corn starch
  • 3 tablespoons water
  • 1 cup blueberries
  • 1 teaspoon lemon juice

Instructions:

  1. In small saucepan, whisk sugar with cornstarch; whisk in 3tbsp.(15 mL) of water.
  2. Add blueberries; cook over medium-low heat, stirring constantly, until thickened and berries begin to break up, about 5 minutes. Remove from heat; stir in lemon juice. (Make-ahead: Let cool; refrigerate in airtight container for up to 4 days.)

Glazed Peach Pie

Serves: 8 slices

Source: Anne Marie

Serves: 8 slices
Source: Anne Marie

Ingredients:

  • 1 baked 9 inch pie crust
  • 5 cups sliced pealed fresh peaches (8 medium peaches)
  • 2/3 cup white sugar
  • 2 tablespoons corn starch
  • 1/4 cup water
  • 2 tablespoons lemon juice

Instructions:

  1. Mash 1 cup of peach slices with a fork.
  2. In a small bowl, combine sugar and corn starch. Stir in water and lemon juice and mashed peaches.
  3. Microwave on high 2 to 5 minutes, or until thickened, stirring every minute.
  4. Spoon 2 tablespoons of peach gaze over pie crust. Place remaining peach slices into crust. Spoon glaze over peach slices, spreading carefully to cover. Refrigerate several hours.

Blueberry French Toast

Serves: 6 Servings

Source:

Serves: 6 Servings
Source:

Ingredients:

  • 1 loaf french bread
  • 3 eggs
  • 3 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups milk
  • 1/2 cup all-purpose flour
  • 1/3 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter or margarine
  • 1 cup fresh or frozen blueberries

–

Instructions:

  1. Lightly grease a 13×9-inch baking dish. Diagonally cut bread into 1-inch slices and place slices into prepared baking dish.
  2. In a medium bowl, combine eggs, sugar, and vanilla extract; add milk and stir until blended. Pour mixture over bread slices, turning slices to make sure they are well coated. Refrigerate overnight.
  3. Preheat oven to 375 degrees. Spread blueberries over bread.
    In a small bowl, combine flour, brown sugar, and cinnamon. With a pastry blender or two knives, cut in butter until particles are the size of small peas. Spread mixture blueberries
  4. Bake approximately 40 minutes or until golden brown. Remove from oven, cut into squares, and garnish with additional blueberries

Maple Carrot Cupcakes

Serves: 18

Source: A Taste of Home

Serves: 18
Source: A Taste of Home

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup maple syrup
  • 3 cups grated carrots (about 6 medium)
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
    Chopped walnuts, optional

Instructions:

  1. In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup.
  2. Stir into dry ingredients just until moistened. Fold in carrots.
  3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  4. For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired. Yield: 1-1/2 dozen.

Chewy Coconut Raisin Squares

Serves: 16 Squares

Source:

Serves: 16 Squares
Source:

Ingredients:

  • 1/4 cups (50mL) Becel light margarine
  • 1 cup (250mL) brown sugar, lightly packed
  • 1 egg
  • 1 1/2tsp. (7mL ) vanilla
  • 3/4 cup (175mL) all-purpose flour
  • 1 tsp. (5mL ) baking powder
  • 1/2 cup (125mL ) raisins
  • 1/4 cup (50 ml) shredded coconut

Instructions:

  1. Preheat oven to 350°F (180°C). Lightly grease a 8-inch (20 cm) square pan.
  2. In large saucepan, melt margarine. Remove from heat.
  3. Stir in brown sugar, egg and vanilla until smooth. Add remaining ingredients. Mix well.
  4. Spread batter into prepared pan.
  5. Bake 20-25 minutes, or until light golden and sides egin to pull away from cake pan. Cool. Cut into squares.