Author: Anne Marie

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).

Shortcakes

Serves: 6

Source: Everyday Food

Serves: 6
Source: Everyday Food

Ingredients:

  • 2 cups of all purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream
  • 1 tablespoon white sugar
  • Topping
  • 2 tablespoons of cream
  • 2 tablespoons of white sugar

Instructions:

  1. Preheat oven to 450°.
  2. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon of sugar.
  3. Add 1 1/4 cups of cream and mix until just moistened.
  4. Turn dough onto a floured surface and pat into a 3/4 inch thick round.
  5. Cut out 8 rounds. Brush tops with cream and sprinkle with sugar.
  6. Bake for 15 to 20 minutes or until golden brown. Transfer to wire rack to cool.

Rosemary Mustard Marinade for Chicken

Serves: Marinade sufficient for 1 pound of meat.

Source:

Serves: Marinade sufficient for 1 pound of meat.
Source:

Ingredients:

  • 1/2 cup dijon mustard
  • 1/3 cup lemon juice
  • 2 teaspoons honey
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 4 boneless chicken breasts

Instructions:

  1. In a shallow baking dish, combine mustard, lemon juice, honey,rosemary, and pepper.
  2. Add chicken and marinate for 20 minutes.

Black Bean and Rice Salad

Serves: 6

Source:

Serves: 6
Source:

Ingredients:

  • DRESSING
  • 1/2 cup olive oil
  • 3 tablespoons orange juice
  • 2 tablespoons red wine or balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1teaspoon chili powder
  • 2 – 3 drops of Tabasco or Hot Sauce
  • salt and pepper to taste
  • 3 cups cooked rice (1 cup raw)
  • 2 – 15 ounce cans black beans, rinced
  • 1 cup red pepper, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup green onion, chopped
  • 1/4 cup parsley or cilantro, chopped

Instructions:

  1. In a medium bowl, whisk together olive oil, orange juice, red wine vinegar, garlic, cumin, and chili powder.
  2. In a large bowl, combine cooked rice, black beans, red and green peppers, green onions, and parsley.
  3. Toss with half of the dressing to coat and refrigerate. Add additional dressing before serving.

Spinach Salad with Sugared Pecans

Serves: 8

Source:

Serves: 8
Source:

Ingredients:

  • SUGARED PECANS
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon cinnamon
  • 1 3/4 cups pecan halves
  • DRESSING
  • 1/2 cup of white wine vinegar or white balsamic vinegar
  • 1/3 cup of olive oil
  • 1/4 cup brown sugar
  • 1/4 teaspoon each of salt, pepper, and cinnamon
  • SALAD INGREDIENTS
  • 14 ounces of fresh spinach
  • 2 ripe pears, thinly sliced
  • 1 small red onion, chopped

Instructions:

  1. In a non-stick pan, combine pecans and brown sugar and heat over medium heat until pecans are caramelized. Stir constantly.
  2. Combine white wine vinegar, olive oil, brown sugar, salt, pepper, and cinnamon.
  3. Combine spinach, red onion, and pears.
  4. Toss with dressing and sprinkle with pecans.