Author: Anne Marie

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.

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.)