Author: Anne Marie

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.

Maple-Baked Oatmeal

Serves: 4 servings

Source: Canadian Living Magazine

Serves: 4 servings
Source: Canadian Living Magazine

Ingredients:

  • 1-1/2 cups (375 mL) large-flake rolled oats
  • 1/4 cup (50 mL) sliced almonds
  • 2 tbsp (25 mL) packed maple sugar or brown sugar
  • 2 tbsp (25 mL) maple syrup
  • Pinch salt
  • 3 cups (750 mL) milk
  • Ground cinnamon

Instructions:

  1. In greased 8-inch (2 L) square glass baking dish, combine oats, almonds, sugar, maple syrup and syrup;stir in milk.
  2. Bake in 350°F (180°C) oven until oats are softened and milk is absorbed, about 40 minutes. Sprinkle with cinnamon to taste. Serve hot.

Blueberry Oatmeal Squares

Serves: 24 Squares

Source: Canadian Living Magazine – August 2007

Serves: 24 Squares
Source: Canadian Living Magazine – August 2007

Ingredients:

  • 2 1/2 cups rolled oats
  • 1 1/4 cups all purpose flour
  • 1 cup packed brown sugar
  • 1 tablespoon grated orange rind
  • 1/4 teaspoon salt
  • 1 cup cold butter or margarine

Filling
– 3 cups fresh blueberries
– 1/2 cup white sugar
– 1/3 cup orange juice
– 4 teaspoons of cornstarch

Instructions:

  1. In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.
  2. In large bowl, whisk together oats, flour, sugar, orange rind and salt with pastry blender, cut in butter until in coarse crumbs. Press half into 8-inch (2 L) square parchment paper–lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.
  3. Bake in centre of 350°F (180°C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

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.