Author: Anne Marie

Gingerbread Biscotti

Serves: 2 dozen

Source: Anne Marie

Serves: 2 dozen
Source: Anne Marie

Ingredients:

  • 3/4 cup sugar
  • 1/2 cup canola margarine
  • 3 eggs
  • 1/2 cup molasses
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cups whole blanched almonds

Instructions:

  1. Preheat oven to 350 degrees. Prepare two 12 x 15 inch baking sheets(parchment paper works best). In a large bowl, beat together canola margarine and molasses until light. Add one egg at a time, beating between each addition. Combine dry ingredients, and then add half to the butter mixture. Stir until mixed. Add the remaining dry ingredients and stir just until blended. Fold in almonds.
  2. Divide dough between two prepared baking sheets, forming a rectangle about 8 inches long by 5 inches wide. Bake in a preheated oven for about 30 minutes rotating the cookie sheets halfway through the first bake. The top feels set when pressed with your finger. Cool for 10 to 15 minutes.
  3. Carefully slice each rectangle crosswise into 3/4 inch slices. Place the slices flat. side by side on the baking sheets. Return to the oven and bake for an additional 15 minutes. Transfer to wire racks to cool. The cookies will firm up when cooling.

Pasta with Tomatoes and Beans

Serves: 6

Source: Simply Heart Smart

Serves: 6
Source: Simply Heart Smart

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon hot pepper flakes
  • 1 large carrot, chopped
  • 28 ounce/796ml can plum tomatoes, diced
  • 1 19 ounce/540ml can red or white kidney beans
  • 1/2 teaspoon ground peppper
  • 1 pound penne, bow tie, or rigatoni pasta
  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions:

  1. Heat oil in large, deep, non-stick skillet. Add onion, garlic, and hot pepper flakes. Cook gently until tender and fragrant, but do not brown.
    2 .Add carrot and cook for 5 minutes.
  2. Add tomatoes and bring to a boil. Lower heat and cook for 8 to 10 minutes, or until thickened, stirring occasionally to prevent burning and sticking.
  3. Add beans and cook for 10 minutes longer. Add ground pepper.
  4. Bring a large pot of water to boil. Add pasta and cook until tender but firm. Drain well and toss with sauce, cheese, and parsley.

Oatmeal Pancakes

Serves: 16 – 18 medium pancakes

Source: Anne marie

Serves: 16 – 18 medium pancakes
Source: Anne marie

Ingredients:

  • 2 cups of milk (550 g)
  • 1 1/2 cups rolled oats (150 g)
  • 1/4 cup melted butter or 1/4 cup of canola oil
  • 1/2 cup whole wheat flour (80 g)
  • 1/2 cup all purpose flour (80 g)
  • 1 tablespoon brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs, beaten

Instructions:

  1. In a large bowl, blend rolled oats and milk – let stand 5 minutes.Stir together flours, sugar, baking powder, salt, and cinnamon. Add dry ingredients, eggs, and canola oil to the oat mixture.Stir until combined.
  2. Pour 1/4 cup of pancake batter for each pancake onto a hot, lightly greased griddle. Cook each pancake until the edges become dry and the surface is covered in bubbles. Turn and cook on the other side until golden brown.

Muesli

Serves: 8 cups

Source: Anne Marie

Serves: 8 cups
Source: Anne Marie

Ingredients:

  • 5 cups large flake oats
  • 1 cup wheat bran
  • 1/2 cup ground flaxseed for wheat germ
  • 1/2 cup liquid honey
  • 3 tablespoons orange juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup dried fruit (cranberries, raisins, apricots)
  • 1 cup almonds, slivered

Instructions:

  1. Preheat oven to 300 degrees, setting the oven racks in the centre of the oven.
  2. In a large bowl, combine oats, bran, and flaxseed until evenly mixed. In a measuring cup. whisk together honey, juice, oil, and spices. Pour over oats mixture and mix evenly. Stir in fruit and nuts.
  3. Turn onto 2 baking sheets and bake in the centre of a preheated oven for about 10 minutes. Stir and rotate sheets and continue baking for another 10 minutes. Stir again, making sure to stir around the outer edges. Continue baking for an additional five minutes. Cool. Stir in an airtight container in the fridge for several weeks or freeze for 2 months.

Cranberry Tea Bread

Serves: 6

Source: N/A

Serves: 6
Source: N/A

Ingredients:

  • 2 cups pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1/2 cup apple sauce, unsweetened
  • 1/4 cup liquid egg substitute
  • 3 tablespoons canola oil
  • 1 1/2 cups fresh cranberries, chopped

Instructions:

  1. Preheat oven to 350 degrees. Coat a 9 x 5 inch pan with cooking spray.
  2. In a large bowl, combine flour, baking powder, baking soda, and salt. In another bowl, beat together sugar, egg substitute, orange juice, apple sauce, and canola oil.
  3. Gently stir flour mixture into the liquid mixture. Fold in cranberries and transfer to baking pan.
  4. Bake at 350 degrees for 50 minutes or until wooden pick inserted into centre comes out clean. Cool pan on a wire rack for ten minutes before removing from pan.

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.

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.

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.