Author: Anne Marie

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.

Coconut Tea Squares

Serves: 12

Source: Anne Marie

Serves: 12
Source: Anne Marie

Ingredients:

  • 1/4 cup canola margarine
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 cup white flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/4 cup milk
  • 3/4 cup raspberry jam
  • 2 egg whites
  • 1/2 cup white sugar
  • 1 tsp. vanilla
  • 1 cup coconut

Instructions:

  1. Cream sugar and canola margarine. Beat in egg yolks.
  2. Combine flour, baking powder, and salt. Add to sugar mixture alternately with the milk. Spread batter in a greased 8 inch baking dish and bake for 20 minutes at 325 degrees. Let cool.
  3. Spread crust with raspberry jam.
  4. Beat eggs until stiff. Gently fold in sugar. Add vanilla and coconut and spread over raspberry jam. Bake an additional 5 to 10 minutes at 325 until lightly browned.

Rhubarb Cake

Serves: 9 by 13 pan

Source: Anne Marie

Serves: 9 by 13 pan
Source: Anne Marie

Ingredients:

  • 1/2 cup canola margarine or softened butter
  • 1 1/2 cups brown sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 cups diced chopped rhubarb
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon

Instructions:

  1. Preheat oven to 350 degrees. Grease a 9 by 13 baking pan.
  2. Cream canola margarine and sugar. Add egg. Dissolve baking soda in buttermilk and add to sugar mixture. Combine flour, salt, and 1/4 teaspoon of cinnamon. Add to sugar and buttermilk mixture. Fold in chopped rhubarb and vanilla.
  3. Spread batter into prepared pan. Combine brown sugar and 1 teaspoon of cinnamon and spread evenly over cake batter. Bake at 350 degrees for 50 minutes.

Dried Cranberry Almond Biscotti

Serves: 40 cookies

Source: Anne Marie

Serves: 40 cookies
Source: Anne Marie

Ingredients:

  • 1/2 cup canola margarine
  • 1 cup white sugar
  • 3 large eggs
  • 2 teaspoons amaretto
  • 2 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cups dried cranberries
  • 1/2 cup blanched almonds

Instructions:

  1. Preheat oven to 325. Line baking sheet with parchment paper.In a large bowl, beat margarine with sugar until fluffy. Beat in eggs one at a time; beat in amaretto. In a separate bowl, stir together flour, baking powder, and salt. Add to butter mixture all at once , stirring just until combined.
  2. Turn dough onto a lightly floured surface. Divide in half and shape into 2 – 12inch long logs. Place logs about 4 inches apart on a baking sheet and flatten to about 3 inches wide.
  3. Bake at 325 degrees for about 30 minutes. Remove from oven and let cook for 10 minutes. Transfer to a cutting board, and slice diagonally into 1/2 inch thick slices. Place on baking sheets lined with parchment and bake for an additional 30 minutes. Let cool on rack.
  4. Note: If using a convection oven reduce baking times. First bake – 22 minutes; Second bake – 18 minutes

Cajun Rice and Beans

Serves: 4 servings

Source: Canadian Living Magazine

Serves: 4 servings
Source: Canadian Living Magazine

Ingredients:

  • 2 teaspoons canola oil
  • 1/2 cup cooked ham, diced
  • 2 garlic clove, chopped
  • 1 red onion, chopped
  • 3/4 cup (1 medium) tomato, chopped
  • half red or green pepper, chopped
  • 3/4 cup corn niblets
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 1/4 teaspoon pepper
  • 2 cups cooked canned kidney beans
  • 2 cups long grain white or brown rice, cooked
  • 1/4 cup green onions, thinly sliced
  • 1 cup hot water

Instructions:

  1. In a frying pan, heat oil over medium heat; cook onion, garlic, and ham for 5 minutes, stirring often.
  2. Add tomato, green pepper, corn, parsley, hot pepper flakes, cumin, and chili powder, salt, and pepper. Stir in one cup of hot water and bring to a boil.
  3. Reduce heat and cook for 2 minutes. Crush half of the kidney beans; stir in crushed and whole kidney beans. Cook stirring often for 10 minutes. Serve over rice. Garnish with green onions.

Apple Cranberry Cake

Serves: 8 inch cake

Source: Robinhood Flour

Serves: 8 inch cake
Source: Robinhood Flour

Ingredients:

  • 2 cups apples
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 3/4 teaspoon cinnamon
  • 1/3 cup dried cranberries
  • 1cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/3 cup white sugar
  • l large egg
  • 1 teaspoon vanilla
  • 1/2 cup plain yogurt
  • 2 tablespoons slivered almonds, optional

Instructions:

  1. Preheat oven to 350. Spray an 8 inch round pan with cooking spray.
  2. Topping – Combine all ingredients for the topping in a small saucepan. Cook over medium heat, stirring often for about 5 minutes, or until apples are tender crisp. Drain.
  3. Combine flour, baking soda, and salt.
  4. Cream margarine and sugar in a small mixer bowl until blended. Add egg and vanilla, beating until smooth.
  5. Add flour mixture and yogurt alternately, mixing lightly after each addition.Spread batter evenly over greased pan.
  6. Arrange apple mixture on top. Sprinkle with almonds.
  7. Bake at 350 for 23 to 28 minutes, or until cake starts to pull away from the sides of pan. Cool for 10 minutes, then remove to a serving plate.

Chicken Fajitas

Serves: 4

Source: Anne Marie

Serves: 4
Source: Anne Marie

Ingredients:

  • 1 pound boneless chicken, sliced
  • 1 garlic clove, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin, ground
  • 1 teaspoon oregano, dried
  • 1 teaspoon canola or olive oil
  • 1 green and 1 red pepper green and red peppers, sliced
  • 1 large onion, sliced
  • 1 cup shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 tomato, chopped
  • salsa

Instructions:

  1. Prepare toppings.
  2. Slice chicken. Sprinkle with chili powder, cumin, and oregano. Brown garlic in oil over medium high heat. Add chicken strips and cook until brown. Add sliced onion and peppers and cook until vegetables are tender crisp.
  3. In the meantime, warm whole wheat tortilla shells in a grill pan or frying pan.
  4. Spread chicken mixture over torilla shells and add toppings.

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.

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.

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.