Author: Anne Marie

Spicied Pumpkin Bread

Serves: 1 Loaf

Source: Anne Marie

Serves: 1 Loaf
Source: Anne Marie

Ingredients:

  • 2/3 cup all purpose flour
  • 1/2 cup whole-wheat stone ground flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup pumpkin puree (homemade or canned)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 large egg and 1 egg white

Instructions:

  1. Preheat oven to 350 degrees F. Lightly spray an aluminum loaf pan with non stick spray.
  2. Combine all-purpose flour , whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
  3. Beat pumpkin puree, sugar, honey and oil in a large bowl with a whisk until smooth.
  4. Beat in egg and egg white.
  5. Add the dry ingredients and beat until combined.
  6. Scrape into the prepared loaf pan.
  7. Bake the bread until lightly browned and a toothpick inserted into the centre comes out clean, 45 to 50 minutes.
  8. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more.

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.

Pesto

Serves: 3/4 cup

Source: Food

Serves: 3/4 cup
Source: Food

Ingredients:

  • 3 cups of tightly packed fresh basil leaves
  • 3 tablespoons of pine nuts or walnuts
  • 3 tablespoons of grated parmesan cheese
  • 2 garlic cloves, pealed
  • 1 tablespoon of fresh lemon juice
  • course salt and ground pepper
  • 3 tablespoons of water
  • 3 tablespoons of olive oil

Instructions:

  1. In a food processor, combine basil, pine nuts, Parmesan, garlic cloves, lemon juice, and water. Season with salt and pepper.
  2. With the motor running, add oil in a thin stream, Process until very smooth, about 1 minute.
  3. Cook 8 ounces of whole wheat pasta until al dente. Drain pasta, reserving 1/2 cup cup of water. Toss pasta with Pesto, adding reserved water a little at a time to create a thin sauce. Season with salt and pepper and fresh Parmesan.

Banana Bread

Serves: 2 loaves

Source: Anne Marie

Serves: 2 loaves
Source: Anne Marie

Ingredients:

  • 1 1/4 cup white sugar
  • 1/2 cup non-hydrogenated margarine
  • 1 1/2 cups mashed bananas (3 to 4 medium)
  • 2 large eggs, beaten
  • 1/2 cup buttermilk or sour milk
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions:

  1. Preheat oven to 350° and grease bottoms of 2 loaf pans.
  2. Mix sugar and margarine in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla and beat until smooth.
  3. Stir together flour, baking, soda, and salt. Add to wet ingredients and stir until moistened.
  4. Pour into prepared loaf pans and bake for approximately 1 hour or until inserted toothpick comes out clean. Cool for 5 minutes in loaf pans and remove to a wire rack.

Note: If using smaller loaf pans, reduce baking time.

Mustard Marinade

Serves: 1/3 cup

Source: Anne Marie

Serves: 1/3 cup
Source: Anne Marie

Ingredients:

  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 tablespoon olive or canola oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon pepper

Instructions:

  1. Mix all ingredients.
  2. Use to marinade 1 pound of beef, pork, or chicken. Bake, broil, or grill meat.

Sugar Free Lemon Cherry Biscotti

Serves: 24 cookies

Source: Canadian Living Home Baking

Serves: 24 cookies
Source: Canadian Living Home Baking

Ingredients:

  • 3/4 cup sugar substitute
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons grated lemon rind
  • 1 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup dried cherries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Line a rimless baking sheet with parchment paper. Preheat oven to 350 degrees.
  2. In a large bowl, beat together sugar substitute, eggs, and egg yolk; beat in oil, lemon rind, and vanilla. In a separate bowl, mix together flour, baking powder, salt, and dried cherries. Stir into egg mixture.
  3. Divide dough in half. On a lightly floured surface. Roll each half into a 12 inch (30 cm) long log. Place logs 2 inches (5 cm) apart on prepared baking sheet; flatten logs to 3/4 inch (2 cm) thickness, leaving slightly rounded tops.
  4. Bake at 350 degrees for 20 minutes. Remove from oven and let logs cool on a rack for 10 minutes. Transfer to a cutting board; with a serrated knife or electric knife, cut diagonally into 1/2 inch (1cm) thick slices. Bake an additional 15 minutes at 350 degrees rotating pans halfway through baking time. Transfer to racks and let cool.

Fall Fruit Crisp

Serves: 4

Source: Robinhood Flour

Serves: 4
Source: Robinhood Flour

Ingredients:

  • 3 cups apples, peeled and sliced
  • 2 cups pear, peeled and sliced
  • 2 cups cranberries
  • 2 tablespoons all purpose flour
  • 1/3 cup maple syrup
  • 1/3 cup brown sugar
  • 1/2 cup rolled oats
  • 1/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 cup canola margarine

Instructions:

  1. Preheat oven to 375. Grease an 8″ baking dish.
  2. Combine all ingredients for fruit mixture. Mix well. Spread in baking dish.
  3. Combine first four dry ingredients for topping. Cut in margarine until mixture is crumbly. Spread over fruit. Bake at 375 degrees for 30 to 40 minutes.

Note: Peaches may be used to replace pears.

Date Bran Muffins

Serves: 12 muffins

Source: Anne Marie

Serves: 12 muffins
Source: Anne Marie

Ingredients:

  • 1 cup dates, chopped
  • 1 teaspoon baking soda
  • 1/4 cup canola margarine
  • 1 cup boiling water
  • 1 cup brown sugar
  • 1 egg, beaten
  • 1 cup bran
  • 1 cup all purpose flour
  • 1 teaspoon baking powder

Instructions:

  1. Preheat oven to 375 degrees.Pour boiling water over dates, baking soda, and margarine. Let cool.
  2. Add brown sugar and beaten egg to date mixture.
  3. Combine bran, flour, and baking powder. Gently fold into date mixture until moistened. Bake in prepared muffins tins for 15 to 20 minutes.

Cranberry Bread

Serves: 1 loaf

Source: Anne Marie

Serves: 1 loaf
Source: Anne Marie

Ingredients:

  • 2 cups all purpose flour
  • 1 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup canola margarine
  • 3/4 cup of orange juice
  • 1 egg, beaten
  • 1 cup of chopped cranberries

Instructions:

1.Preheat oven to 350 degrees. Grease a 9 by 5 by 3 loaf pan. Stir together dry ingredients. Cut in margarine. Combine juice and egg and add to dry ingredients mixing just to moisten. Fold in cranberries. Spoon dough into the loaf pan and bake for 50 to 60 minutes or until inserted toothpick comes out clean.

Apple /Very Berry Crisp

Serves: 4 servings

Source: Anne Marie

Serves: 4 servings
Source: Anne Marie

Ingredients:

  • 8 medium apples, pealed and sliced or 1 600 gram package of frozen mixed berries
  • 1/4 cup brown sugar
  • 1 tablespoon of flour
  • 1/4 tsp. cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup all purpose flour
  • 3/4 cup of rolled oats
  • 1/4 cup melted canola margarine, butter, or canola oil

Instructions:

  1. Grease an 8 inch baking dish. Peal and slice apples. Combine brown sugar, flour, and cinnamon and sprinkle over apples.
  2. Stir 1/2 cup of flour with rolled oats and brown sugar. Cut in 1/4 cup of canola margarine. Spread oatmeal mixture over apples and bake at 350° for 35 minutes or until apples are tender.