Author: Anne Marie

Graham Cracker Cream Pie

Serves: 8 Servings

Source:

Serves: 8 Servings
Source:

Ingredients:

Crust

  • 8 NABISCO Grahams, finely crushed (about 1-1/4 cups crumbs)
  • 1/4 cup melted margarine

Filling

  • 3/4 cup sugar, divided
  • 1/2 tsp. salt
  • 1/4 cornstarch
  • 2 1/2 cups milk
  • 3 eggs, separated
  • 1 tsp. vanilla
  • 1 tbsp. butter

MERINGUE INGREDIENTS:

  • 3 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 Tablespoons sugar

Instructions:

  1. Filling: In a medium saucepan, combine sugar, cornstarch and salt. Mix well. Gradually stir in milk and mix until smooth. Over medium heat, bring to a boiling stirring constantly for 1 minute. Remove from heat. Stir half of hot mixture into egg yolks and mix well. Pour egg mixture back into saucepan with reserved mixture. Bring back to boiling; stirring constantly, boil 1 minute longer. Remove from heat. Stir in butter and vanilla. Pour immediately into pie crust. Set aside.
  2. Meringue: In a mixer bowl with electric mixer at medium speed, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar 2 Tablespoons at a time, beating well after each addition. Continue to beat until soft peaks form. Spread meringue over warm filling, sealing edge to crust.
  3. Bake 7 to 9 minutes or until meringue is light golden. Cool on wire rack for 1 hour before serving. Refrigerate leftovers.

Gingerbread Cake

Serves: 12 servings

Source: Anne Lindsay’ Light Kitchen

Serves: 12 servings
Source: Anne Lindsay’ Light Kitchen

Ingredients:

  • 1/2 cup packed brown sugar
  • 1/4 cup canola non-hydrogenated margarine
  • 1 egg
  • 1 egg white
  • 1 cup of apple sauce
  • 1/2 cup fancy molasses
  • 1 1/2 cup pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons of ground ginger ( 1/4 cup grated ginger root)
  • 1 teaspoon of cinnamon
  • 1/8 teaspoon ground cloves

Instructions:

  1. Beat brown sugar and margarine until smooth with an electric mixer.
  2. Beat in egg and egg white,beating well after each addition.
  3. Mix in apple sauce and molasses until smooth.
  4. Combine flour, soda, powder, salt, and spices. Gradually add into sugar mixture, beating 2 to 3 minutes.
  5. Transfer to an 8 inch square greased cake pan and bake at 350° for 40 minutes or until cake pulls away from the side of the cake pan. Serve warm or cold.

Carrot Cake

Serves: 16 Servings

Source: Bonnie Stern

Serves: 16 Servings
Source: Bonnie Stern

Ingredients:

  • 4 eggs
  • 1 1/2 cups brown sugar
  • 2/3 cup canola oil
  • 1 cup of all purpose flour
  • 1 cup of whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp Salt
  • 2 cups finely grated carrots (packed into measuring cup)
  • 3/4 cup of drained crushed pineapple
  • 3/4 cup raisins or chopped nuts (optional)

Instructions:

  1. Beat eggs with sugar until light. Beat in oil.
  2. In another large bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg and salt. Stir flour mixture into egg mixture just until combined. Add carrots, pineapple, walnuts and raisins. Spoon into an oiled 10″/26 cm tube or angel food cake pan.
  3. Bake in a preheated 350F/180C oven 45-50 minutes or until cake tester comes out clean. Cool.
  4. Ice with cream cheese frosting.

Light Chocolate Brownies

Serves: 12 brownines

Source:

Serves: 12 brownines
Source:

Ingredients:

  • 2 tablespoons vegetable oil, such as safflower, plus more for pan
  • 3/4 cup all-purpose flour (spooned and levelled)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup packed dark-brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup reduced-fat sour cream
  • 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
  • 2 large eggs

Instructions:

  1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
  2. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
  3. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in centre of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
  4. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

Beaver Tails

Serves: 8 Pastries

Source: Robin Hood

Serves: 8 Pastries
Source: Robin Hood

Ingredients:

  • Dough
  • 3/4 cup milk
  • 3 tablespoons of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of vanilla
  • 1 egg
  • 1/4 cup melted butter
  • 2 cups of all purpose or bread flour
  • 1/4 cup nutrigrain flour
  • 2 teaspoons of yeast
  • Topping
  • 1/4 cup melted butter
  • 1/2 cup sugar
  • 2 teaspoons of cinnamon

Instructions:

  1. To prepare dough, add ingredients to bread machine according to manufacturer’s directions. Select Sweet Dough cycle.
  2. Remove dough from machine and let rest, covered, 10 minutes. Divide into 8 balls. With a rolling pin, roll each ball on well floured surface into an oval shape, about ¼” (0.5cm) thick. Place on parchment lined baking sheets. Cover with tea towel and let rest 15 minutes.
  3. Preheat oven to 350ºF (180ºC). Brush with melted butter, sugar and cinnamon. Bake in preheated oven 20-22 minutes until puffy and slightly brown. Remove from oven and brush with additional melted butter if desired.

Gingerbread

Serves: 40 Cookies

Source:

Serves: 40 Cookies
Source:

Ingredients:

  • 1 3/4 cups (425 mL) all-purpose flour
  • 2/3 cups (150 mL) whole wheat flour
  • 1 tbsp (15 mL) ground ginger
  • 1 tsp (5 mL) cinnamon
  • 1/2 tsp (2 mL) each allspice, nutmeg and baking soda
  • 1/2 cups (125 mL) Becel Salt-free margarine
  • 1/2 cups (125 mL) each brown sugar and fancy molasses

Instructions:

  1. In a bowl, using a fork, stir flours with spices and baking soda until well mixed.
  2. In large bowl, using an electric mixer, beat Becel with sugar and molasses until smooth. Gradually beat in flour mixture until well combined. Tightly form into 2 balls, then flatten each ball into a disc and wrap in plastic wrap. Refrigerate at least 1 hour.
  3. Preheat oven to 350F (180C). Line baking sheets with parchment paper. Working with 1 disc dough at a time, remove from fridge. For easy rolling, lightly flour both sides of disc dough, then roll ¼-inch (0.5 cm) thick between 2 sheets plastic wrap. Dip cookie cutter into flour and cut shapes.
  4. Place on prepared baking sheet, spacing about 2-inches (5-cm) apart. Bake until firm to the touch, 10 minutes. Cool on a pan 1 minute before transferring to rack. Cool completely. Repeat with remaining dough. Store in an airtight container.

Pride O’Scotland Shortbread Wedges

Serves: 16 wedges

Source: Tompson Family

Serves: 16 wedges
Source: Tompson Family

Ingredients:

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
    -1 cup soft butter
  • 1 egg yolk
  • 1 teaspoon vanilla
  • Icing Sugar

Instructions:

  1. Put dry ingredients in a bowl. Add butter, egg, and vanilla, and mix with a fork or fingers until dough holds together.
  2. Divide dough into two parts with floured hands and roll each ball and press into a 9 inch pie plate. Flatten and crimp edges. Prick surface with a fork.
  3. Bake at 375° for approximately 20 minutes.
  4. Remove and sprinkle with icing sugar and cut into wedges.

Southwestern Pulled Pork with Pineapple

Serves: 8 Servings

Source: Canadian Living Holiday Celebrations – December 2007

Serves: 8 Servings
Source: Canadian Living Holiday Celebrations – December 2007

Ingredients:

  • 2 tablespoons of brown sugar
  • 2 teaspoons each of chili powder, ground cumin, and dried thyme
  • 1 teaspoon each of salt and pepper
  • 3 pound pork roast
  • 2 tablespoons of canola oil
  • 3 cloves of garlic, minced
  • 2 onions, diced
  • 1 (5.5 ounce/154 ml) can of tomato paste
  • 3 tablespoons of cider vinegar
  • 1/2 teaspoon hot pepper sauce
  • 1 (10 ounce/398 ml) can of crushed pineapple
  • 1/4 cup chopped green onions

Instructions:

  1. In a large bowl, combine brown sugar, chili powder, cumin, thyme, salt, and pepper. Rub spice mixture over pork and cover and refrigerate for 4 hours, turning occasionally. May be refrigerated up to 24 hours.
  2. In a large Dutch oven, heat oil over medium high heat; brown pork all over and transfer to a plate.
  3. Reduce heat to medium; fry garlic and onions, stirring occasionally, until onions are softened, about 4 minutes.
  4. Add tomato paste, vinegar, and hot pepper sauce; cook, stirring for 2 minutes. Add pineapple and juice, stirring the bottom to scrape up brown bits. Transfer pork and sauce to a slow cooker. Cover and cook on low for 7 hours.
  5. Transfer pork to a cutting board and let stand for 10 minutes. Shred with 2 forks and return pork to slow cooker and mix with sauce. Heat for an additional 15 minutes on high. Stir in green onions and serve on whole wheat rolls.

Marla’s Maple Pork

Serves: 6 Servings

Source: Crazy Plates

Serves: 6 Servings
Source: Crazy Plates

Ingredients:

  • 1 1/2 pounds of pork tenderloin
  • 1/2 cup pure maple syrup
  • 2 tablespoons each reduced sodium soy sauce and ketchup
  • 1 tablespoon Dijon mustard
  • 2 teaspoons of grated orange zest
  • 1 teaspoon Worcestershire sauce
  • 2 cloves of garlic, minced

Instructions:

  1. Trim pork of all visible fat.Place pork in a large, heavy duty resealable plastic bag. Whisk together all remaining ingredients in a medium bowl. Pour over pork in bag. Seal and allow to marinade in refrigerator for at least 1 hour.
  2. Transfer pork and marinade to a small roasting pan or baking dish. Roast uncovered at 350° for 45 minutes. Pork should be still slightly pink in the middle.
  3. Let pork stand for 10 minutes before slicing. Slice thinly and drizzle with extra sauce.

Spinach Salad With Candied Pecans, Pears And Brie

Serves: 8 Servings

Source: Rose Reisman

Serves: 8 Servings
Source: Rose Reisman

Ingredients:

Candied Pecans

  • 1/3 cup pecans
  • 3 Tbsp icing sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg

Salad

  • 8 cups baby spinach leaves
  • 1 cup diced radicchio
  • 1 large ripe pear, peeled, cored and diced
  • 2 oz brie, diced

Dressing

  • 2 Tbsp thawed orange juice concentrate
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp minced garlic
  • 1/2 tsp liquid honey
  • 1/2 tsp Dijon mustard

Instructions:

  1. Preheat oven or toaster oven to 350°F. Spray baking sheet or toaster oven pan with vegetable spray.
  2. To make the candied pecans, rinse the pecans with cold water. Drain, but do not
    let dry. In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg. Dip the pecans in this mixture to coat well. Spread on the prepared baking sheet. Bake for 15 minutes. Cool and chop
  3. To make the salad, in a large bowl, combine the spinach, radicchio, pear and brie.
  4. To make the dressing, in a small bowl, whisk together the orange juice concentrate,
    olive oil, vinegar, garlic, honey and mustard. Pour over the salad and toss to coat.
    4.Garnish with the candied pecans and chicken (if using).