BC: Made with Love: by April
1: Capernwray Harbour Bible Centre Thetis Island BC Canada | "But God, being rich in mercy, because of His great love with which He loved us, even when we were dead in our transgressions, made us alive together with Christ (by grace you have been saved), and raised us up with Him, and seated us with Him in the heavenly places, in Christ Jesus, in order that in the ages to come He might show the surpassing riches of His grace in kindness toward us in Christ Jesus." Ephesians 2:4-7
2: Doughnuts James Reimer 1 Tbls Yeast 1 Cup warm Water 2 Cup scalded Milk 1/2 Cup Sugar 1/2 Cup Lard 6 Cups Flour 2 Eggs 1 Tsp Salt Let rise for one hour then roll out and cut out the doughnuts. Let rise for another hour and deep fry. | BREADS & APPIES | Doughnut Icing 1 Cup Sugar 1/4 Cup Butter 1/2 Cup Water 1 Tsp Vanilla Boil and keep hot while dipping the doughnuts. Serve warm.
3: Hearty Oatmeal Pancakes Christine Wichert You'll need to soak the oats overnight, so while you're in the kitchen, mix the dry ingredients together also to save time in the morning. (Serves 3-4) 2 Cups/500 ml rolled Oats 2 Cups/500 ml Buttermilk or plain yogurt The night before using, mix together in a large bowl. Cover and refrigerate overnight. 2 eggs (lightly beaten) 1/4 Cup/60 ml Oil In the morning stir into oat mixture. 1/2 Cup/125 ml Flour 2 Tbls Sugar 1 Tsp Baking Powder 1 Tsp Baking Soda 1/2 Tsp ground Cinnamon 1/4 Tsp Salt In a small bowl mix together then add to batter and mix briefly. Fry in a hot, greased pan. Variation: stir in blueberries or shredded apples.
4: Biscuits Vanessa Glover In a bowl mix together: 2 Cups Flour 4 Tsp Baking Powder 1/2 Tsp Salt 1/2 Tsp Cream of Tartar 1 Tbsp Sugar Cut in with two knives or pastry blender: 1/2 Cup Shortening 1/3 Cup Milk Dough should be blended but not smooth, do not knead. Roll out and cut. Bake at 450F for 10-12 minutes. | Amazing Oatmeal Tara Petriw 1/2 Cup Oatmeal (3 min oats) 1/2 Cup Cream of Wheat cereal 1/2 Cup Red River Cereal 1/2 Cup Wheat Germ 1/2 Cup Oat Bran (Quaker oat Bran Cereal) 1/2 Cup Raisins 1/2 Cup dried Blueberries 1/2 Cup dried Cranberries 3/4 Cup slivered Almonds 1/4 Cup Protein powder Mix all ingredients together. Store in a large airtight container. Can keep for weeks if Refrigerated! When ready to eat prepare 1/2 C mix with 1 C water for one serving. Heat on stove for 2 - 4 min on medium or high heat. Wheat Germ should be stored in fridge to keep fresh.
5: Spoon Bread James Reimer 3 Cups whole-wheat Flour 3 Tsp Sugar 3 Cups warm Water 2 Tsp Salt 2 Tsp Yeast Mix all together in a bowl, let rise for 15-20 minutes. Heat oven to 300F. Put dough in two loaf pans, dab with cooking oil and let rise until pans are full. Bake for half an hour until nice and brown. | Sour Cream Blueberry Muffins Jackie Johnson 4 Tbls Butter 3/4 Cup Sugar 2 Eggs 1 1/4-2 Cups Flour 1/2 Tsp Baking Soda 1/4 Tsp Salt 3/4 Cup Sour Cream 1/2 Tsp Vanilla 1 Cup Blueberries Cream butter and sugar together. Add eggs, vanilla, sour cream, then add soda and salt. Add flour, though not all at once. The batter should not be too runny, nor too stiff, then add blueberries. Drop into muffin tins lined with paper muffin Cups. Bake at 450 F for 15 minutes. Makes 1 dozen
6: Tzatziki Sauce Esther Bieber 1 shredded Cucumber 500 g fromage frais (fresh cheese) 200 g Sour Cream 2 crushed cloves of Garlic Salt 1. Mix all the ingredients together, and let them stand a while 2. Add some soda water until consistency is thick and creamy | Fresh Garden Salsa Juanita Schwanke 3 to 4 ripe tomatoes, coarsely chopped 2 green onions, thinly sliced 2 Tbsp extra-virgin olive oil 1/2 Cup fresh cilantro, chopped 1/4 Tsp chipotle powder (fine without too) zest and juice of 2 limes 1 ripe avocado, peeled and diced Sea salt and fresh pepper to taste Combine all ingredients in medium bowl. Cover and allow to sit for half an hour to allow flavours to marry. Makes about 2 Cups.
7: Mediterranean Hummus Juanita Schwanke 19 oz. can chickpeas (drained) 1/4 Cup tahini 1 to 3 garlic cloves (or to taste) 1/2 Tsp sea salt 1/4 Cup lemon juice (to taste) Combine all in food processor or blender for 2-3 minutes. for a smooth paste. Pour into serving bowl. Garnish with olive oil and a sprig of parsley, fresh mint, or lemon wedges and green onions. | Tortilla Roll-up Marlene Fordham 8 oz Cream Cheese, softened 4 oz diced green Chilies (can) drained 4 oz can chopped Black Olives drained 1 Cup grated Cheddar Cheese 1/2 Cup chopped green onions Garlic powder and Seasoned Salt 8 12" Tortilla's Mix all ingredients and spread on the tortilla's then roll Refrigerate 4 hours and cut into 1" pieces. Serve with salsa
8: Broccoli Italian Style Karin Vallee 1 1/4 pounds Broccoli 1 Tbls Lemon Juice 2 Tsp Olive Oil 1 Garlic Clove Minced 1 Tsp fresh parsley chopped Dash of Black Pepper Trim broccoli, discarding tough stems. Cut broccoli into florets with 2 inch stems. Peel remaining broccoli stems; cut into 1/2 inch thick slices. Bring 1 quart water to a boil in large saucepan over high heat. Add broccoli, return to a boil. Reduce heat to med-high. Cook, uncovered; 3-5 minutes or until broccoli is fork tender. Drain; transfer to a serving dish. Combine lemon juice, oil, garlic, parsley, and pepper in small bowl. Pour over broccoli, toss to coat Makes 4 Servings | SIDE DISHES
9: Sweet-and-Sour Cabbage Susy Fordham 2 Tbls Olive Oil 2 lbs Red Cabbage (about 1 small head), halved, cored, and cut into 1/2-inch chunks (10 Cups) 1 can (8 oz) crushed Pineapple in juice 3 Tbls light-Brown Sugar 1/4 Cup Red Wine Vinegar Coarse Salt and ground Pepper 1/3 Cup snipped fresh Dill In a Dutch oven (or other 5-quart pot), heat oil over medium-low heat. Add cabbage, pineapple, sugar, and vinegar; stir to combine. Season with salt and pepper. Cover; cook, stirring occasionally, until cabbage has wilted (but is not mushy), about 35 minutes. Remove from heat; stir in dill. Serve hot or at room temperature. | Glazed Carrots April Galbraith Boil 5-8 minutes in salted water until crisp tender: 2 lbs, sliced or baby carrots Remove from heat, drain well and remove lid to steam off remaining water. Stir in: 2 Tbls Butter 1/4 Brown Sugar (to taste) Salt to taste
10: Greek Potatoes Marlene Fordham 1 1/2 Lemon juice 2 Tsp dried Oregano 1/3 Cup Olive Oil 1 Tsp Pepper Peel potatoes (Russet or netted gem are best) Put in small roasting pan. Combine remaining ingredients and pour over potatoes. Cover loosely and bake at 325F for 2 hours | 8-10 Potatoes 3 cloves garlic 1 Cup Water 2 Tsp Salt | French Fry Casserole Jackie Johnson 1 pkg shoestring French Fries (very thin french fries) 1 1/2 Cups grated Mozzarella Cheese 1 Cup Sour Cream 1 can cream of Chicken Soup 1/4 Cup Butter 2 Cup Chicken (thinly sliced, cooked) Preheat oven to 350 F. Put french fries into large bowl and but everything but butter in as well. Mix and pour butter over. Put into 13x9 inch baking dish. Bake for 40-45 minutes.
11: 1/2 Cup Oil 2 Tbsp Parmesan Cheese 1 Tsp Salt 1/2 Tsp Paprika 1/4 Tsp Pepper Onion & Garlic salt to taste | Oven Hash Browns Charlene Toplensky 8 Cups Frozen Hash Browns, thawed 1/2 Cup Chopped Onion 10 oz (1 can) Condensed Cream of Mushroom Soup 2 Cups Sour Cream 2 Cups Grated Cheddar Cheese | Mix thoroughly. Mixture will coat 8 large potatoes cut into wedges. Place on greased shallow pan and bake at 375F for 45 minutes. Baste occasionally | 1 Tsp Salt 1/2 Tsp Pepper 2 Cups Crushed Cornflakes 1/2 Cup Butter or Margarine, melted | Mix first 7 ingredients. Pack into 9x13” pan. Mix crumbs with melted butter. Spread over top. Bake uncovered in 350F oven (180C) for 50 – 60 minutes. Serves 8 generously. | Oven Fried Potatoes Christine Wichert
12: Rice Salad Rachel Sing 2 Cups cooked Rice 2 Cups Bean sprouts 1 Cup Raisins 1 red Pepper, chopped 1/2 Cup green Onion, chopped 1/2 Cup Celery, chopped 1 Cup Mushrooms, sliced 2 Cups fresh Baby Spinach 1 Cup Cashews 1/4 Cup Soy Sauce 1/2 Cup oil 2 cloves Garlic, minced 2 Tbls Lemon juice In a large bowl add rice, bean sprouts, raisins, red pepper, green onion, celery and mushrooms. Add spinach and cashews and toss gently. In a small bowl blend soy sauce, oil, garlic and lemon juice. Pour over salad and toss well. This rice salad tastes even better if left to marinate for an hour or so before eating.
13: Accini Salad Susy Fordham 1 Cups Accini pasta, cooked 10-15 minutes Drain & rinse with cold water 1 Can Pineapple tidbits (drain & save juice separately) 1 Can Mandarin Oranges (drain & save juice separately) To juice add: 1/2 Cup Sugar 1 Egg 2 Tbls Cornstarch Thicken sauce, pour over pasta and cool Add Cool Whip (1 tub) and fruit (makes lots) | Broccoli Salad Ruth Kempe 1 bunch Broccoli (blanched or raw) 1/2 lb Bacon – cooked, cooled & crumbled 1 Cup Grated Cheddar Cheese 4 Green Onions or 1 small red onion diced Dressing: 1 Cup Mayonnaise 1/4 Cup Sugar 2 Tbls Vinegar Whisk together dressing and add to the above. Best served same day.
14: MAIN COURSE DISHES | Peanut Butter Chicken Lori Jensen 3 Boneless, skinless Chicken Breasts - sliced 2-3 Tbsp Oil 1Cup Chicken Stock 2 Tbsp liquid Honey 2 Tbsp Soy Sauce 2 Tbsp corn starch 1/4 Cup Peanut Butter 3 Green Onions, chopped 1 Red Pepper cut into strips Heat oil & saute chicken till golden, remove chicken & set aside in bowl combine chicken stock/honey/soy sauce - whisk in cornstarch & peanut butter Cook in pan till thickened (just), then stir in onions, peppers & chicken and heat thru. Serve over noodles (any will do, but thin egg noodles are quite nice)
15: In a small bowl, stir together butter, parsley, lemon zest, juice, horseradish and mustard. Season both sides of fillets with salt; lay flat side up on a clean work surface. Reserve 2 Tsp butter mixture; dividing butter mixture on top of fillets. Fold fillets in half crosswise, enclosing mixture. Place folded fillets in a 9” microwave-safe dish with a tight fitting lid. Top with reserved butter mixture, dividing evenly. Cover, microwave on high until fish is just cooked through, about 5 minutes. To serve, place fillets on plates, and spoon juices from dish over fillets; garnish with lemon wedges, if desired. | Lemon-Horseradish Sole Susy Fordham 3Tbls Butter at Room Temp 3 Tbls chopped fresh Parsley 1 Tsp grated Lemon Zest 1 Tsp fresh Lemon Juice 2 Tsp Horseradish 2 Tsp Dijon Mustard 4 Sole Fillets (6 oz each) coarse Salt Lemon wedges, for serving (optional)
16: Bean and Barley Soup Rachel Sing 1 Cup dried borlotti or pinto beans 1 Tbsp olive oil 2 Cups finely chopped red onion 1 Cup finely chopped fresh flat-leaf parsley 1/2 Cup finely chopped celery 1/2 Cup finely chopped carrot 1/2 Cup chopped fresh basil 9 Cups water 2 Cups vegetable broth 2 bay leaves 1/3 Cup uncooked pearl barley 1/2 Tsp Salt 1/2 Tsp freshly ground Black Pepper 1/2 Tsp Hot sauce 2 Tbsp grated fresh Parmesan Cheese Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Wipe pan dry with a paper towel. Heat oil in pan over medium-high heat. Add onion, parsley, celery, carrot, and basil; cook 3 minutes, stirring frequently. Add beans, 9 Cups water, vegetable broth, and bay leaves; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves. Place 3/4 Cup beans and 3/4 Cup cooking liquid in a blender; process until smooth. Return pureed bean mixture to pan. Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until barley is done. Ladle soup into individual bowls; sprinkle with cheese.
17: Meat Balls Anne Snyder 2 lbs. Hamburger 1/4 Cup Ketchup 2 Tsp Salt 1/4 Tsp Pepper 1/2 Cup Bread crumbs 1 1/4 Cup instant Dry Milk 2 Eggs 1/2 Cup chopped Onion Mix all ingredients; shape into balls. Place in a casserole. Bake at 325 degrees for 45 minutes. The meatballs are tasty just on their own or you can make a sauce. 2 Cups Tomato sauce 1/2 Cup White Vinegar 1/4 Cup Sugar 1 Cup or tin of Pineapple pieces 2 Tsp cornstarch Mix the above in a casserole dish, add the meat balls, heat with a lid on at 350 (175) for 1/2 hour. | Sweet and Sour Spareribs Christine Wichert 2 pounds country style Spare Ribs, cut up 1 medium Onion 2 Tbls Margarine 1/2 Cup Pineapple juice 1/4 Cup water 2 Tbls Brown Sugar 2 Tbls Vinegar 1/2 Cup Ketchup Salt and Pepper to taste Place spareribs in greased baking pan (covered) in 350 F oven for 30 minutes. Drain off fat. Chop onion, brown in fat, then add remaining ingredients. Cook slowly 20 minutes. Pour over drained ribs and continue baking (covered) 2 hours at 300F (or until meat is tender).
18: Pesto Lasagna Karin Vallee Pesto: (enough for one 9x13 Lasagna) 2 Cups fresh Basil Leaves 1/2 Cup Pine Nuts or Almonds 1/4 Cup Olive Oil 3 Cloves Garlic, finely chopped 1/4 Tsp Salt 1/2 Cup grated Parmesean Place basil, nuts, oil, garlic & salt in food processor or blender. Process on high until a spreadable consistency is reached. Stir in Cheese. | Lasagna: 2 Cups chopped boneless Chicken 6 Cups Mozza Cheese 6 10” Lasagna Noodles 2 Cups fresh Spinach Leaves White Sauce: 2 Tbls Butter 1/2 Cup Flour Aprx. 2 Cups Milk Aprx. 1 Onion chopped Fry off onion until golden brown Melt butter among onions Add flour until a wet sand look appears (may need more or less flour)Whisk in milk until thick, creamy sauce appears Stir in Pesto Boil noodles (unless you have the no boil kind) In separate pan fry off chicken Put 2 noodles on bottom of casserole dish, 3 Cups of cheese, another layer of noddles, chicken, spinach and sauce poured over, another layer of noodles. Top off with the rest of cheese. Bake at 350F for 30 minutes.
19: Chicken n’ Rice Charlene Toplensky 3 Cups Boiling Water 1 1/2 Cups Long grain brown rice 2/3 Cups Dehydrated mixed vegetables 1 Tbls Chicken bouillon powder 1/2 Tsp Poultry Seasoning 1/2 Tsp Celery Salt 1/4 Tsp Dried Rosemary, crushed 1 Garlic clove, minced (or 1/4 Tsp powder) 3 1/2 lbs (1.6kg) Bone-in chicken parts, skin removed 1/2 Tsp Paprika 1/4 Tsp Pepper | Combine first 8 ingredients in greased 9x13” baking dish Arrange chicken on rice mixture. Do not stir. Sprinkle with paprika and pepper. Cover with greased foil. Bake in 350F oven for about 1 1/2 hours until chicken is no longer pink inside, rice is tender and liquid is absorbed. Serves 6. Note: Use whichever cut of chicken you prefer as long as the weigh used is equal to that listed.
20: Mustard Tarragon Chicken Vanessa Glover 2 Chicken breasts 1/4 Cup Red Wine 1 Cup heavy Cream 2 Tsp Tarragon 1 Tbsp Dijon Mustard Preheat oven to 200F. Cut chicken breast in half to make four cutlets (I usually place the chicken breast on the cutting board, place my hand on top and cut horizontally carefully) salt and pepper breast and cook in skillet oven medium heat. When cooked, place chicken on a plate in the oven to stay warm. Turn the heat to medium high and put tarragon and vinegar in skillet. Let cook until vinegar is almost evaporated. Pour in cream and mustard, let boil to thicken, pour sauce over chicken and serve. | Broccoli Casserole Anne Snyder 5 Cups chopped broccoli (boil or steam until tender crisp) Mix: 1Cups Sour Cream 1 Cup grated medium Cheddar Cheese 1/8 Tsp Celery seed 1/8 Tsp Garlic powder 1/2 Tsp Salt 1/4 Cup chopped Almonds (set aside) Using a casserole dish, spread 1/2 the broccoli in the dish and cover with 1/2 sauce. Repeat this. Sprinkle with the almonds Bake uncovered at 325F (160C) for about 25-30 minutes.
21: Roast Sticky Chicken Vanessa Glover 2 Tbsp Salt 3 Tbsp Paprika 4 Tsp Onion powder 4 Tsp Thyme 4 Tsp white Pepper 1/2 Tsp Cayenne 2 Tsp black Pepper 2 Tsp Garlic powder Coat chicken with spice rub. Roast for 5 hours at 250F Let stand at room temp for 10 minutes, serve. | Chicken Parmesan Tara Petriw 1 Chicken Breast 1/2 Cup Bread crumbs 1/4 Cup melted Butter 1/4 Cup shredded Parmesan or mozzarella cheese 1/2 Cup Tomato Sauce 1. Dip breast in butter and coat with bread crumbs 2. Bake at 350 degrees for aprox 30 min 3. In a shallow pan place chicken and pour over pasta sauce and add cheese on top. Put in oven for another 15 min. (you can do this with salmon too, only you would cook it for 20min instead of 30 and don't add cheese or sauce)
22: Burgundy Beef Esther Bieber 2 Tbls Olive Oil 2 lbs round Steak, cut into small pieces 3 Tbls all-purpose Flour 2 Cups Beef broth 1 1/2 Cups dry Red Wine 1 Tsp Salt 1/2 Tsp dried Marjoram, crushed 1/2 Tsp dried Thyme, crushed 1/4 Tsp ground black Pepper 2 1/2 Cups sliced fresh Mushrooms 3 Onions, sliced In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides. Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper. Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally. Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.
23: Orange Chicken with Rice Ruth Kempe 1lb boneless, skinless Chicken breasts cut into strips 1 Cup green Pepper strips 1 Cup Red Pepper Strips 1 Can (10oz) Campbell’s condensed Cream of Chicken Soup 1/2 Cup frozen Orange Juice Concentrate 1/2 Tsp Garlic powder 1/2 Tsp Salt 1/2 Tsp Pepper 4 Cups Hot Cooked Rice Heat skillet with a little oil on medium heat. Cook chicken strips for five minutes. Add pepper strips, chicken soup, frozen juice, garlic, salt & pepper. Heat to a boil, stirring often, reduce heat, simmer for five minutes more or until the sauce is reduced. Serve over hot rice.
24: DESSERTS | Blondies Anne Snyder Melt: 3/4 Cup Margarine Add: 1 3/4 Cup Sugar (1C Brown & 3/4 White) Cool Beat in: 2 Eggs (use a whisk or fork) 1 Tsp Vanilla Mix in: 1Cup Flour 1/2 Tsp Baking powder 1/2 Tsp Salt Stir in: 1 Cup Bran Flakes (crush after measuring) Put mixture in greased 9x13” pan Sprinkle: 1C chocolate chips over top of mixture. Bake at 350F (175C) for about 25-30 minutes. When cool, sprinkle top with icing sugar. Don't overcook as these are better chewy. You can buy chocolate chips in Costco in Manchester or ask your family to bring them when they visit.
25: Red Sugar Cookies James Reimer 6 Eggs 1 Cup butter 1 Tsp baking powder 1 Tsp salt 1 Cup sugar 2 Tbls milk 1 Tsp vanilla Enough flour to make soft dough. Roll out dough and top with red sugar. Cut into shapes and bake until golden brown. | Chocolate Trifle April Galbraith 1 Cup Kalhua 1 Chocolate Cake 9x13" 1 Cool Whip 6 Skor Bars 1 Lg Instant Choc Pudding | Make pudding. Chill. Bake Cake. Cool, break up & drizzle with Kalhua. Using a 4L bowl, layer with half of ingredients in this order: cake, pudding, Cool Whip, Skor & then repeat. Cover & Chill.
26: Brown Rice Pudding Juanita Schwanke 1 1/2 Cups raw brown rice 3 1/2 Cups water 1 Tbsp honey 1 med sweet apple, peeled, cored and coarsely grated 3/4 Cup raisins 1 Cup light cream 3 Tsp vanilla extract 1 Tsp cinnamon 1/4 Tsp ground nutmeg 1/4 Tsp ground cloves Rinse rice - put in large pan - cover with water. Bring to a boil, turn down the heat and simmer gently for 35 minutes or until tender. Add more water if necessary. Mix rice with other ingredients and transfer to oiled oven proof dish. Bake, covered for 30 minutes at 325 degrees. Remove lid and bake further for 5 minutes.
27: Chewy Chocolate Chip Cookies Lori Jensen 3/4 C melted butter 1C sugar 1C brown sugar 2 eggs 2 Tsp vanilla Heat oven to 350 F Roll into big balls, bake approx 12 min in convection oven, take out and push down, bake another 2 min till golden. | Poop Stacks April Galbraith 2 Cups White Sugar 1/2 Cup Margarine 1 Tsp Vanilla 1/2 Cup Milk Boil together in large pot for 5 minutes. | 3 Cups of Oats 1/2 Cup Cocoa 1 Cup Coconut Cook 2 minutes longer. Drop on wax paper and let set. | 1 Tsp salt 1 Tsp baking powder 2C flour 2C oatmeal 2C choc. chips
28: Chocolate Pudding Cake Jackie Johnson 1 Cup Flour 3/4 Cup Sugar 2 Tbls Cocoa 2 Tsp Baking powder 1/4 Tsp Salt 1/2 Cup Milk 2 Tbls melted Butter Mix dry ingredients. blend in wet ingredients to make a batter. Pour into ungreased 9x9” baking dish. In small bowl, mix : 1 Cup Brown sugar 1/4 Cup Cocoa Sprinkle mixture over batter evenly, then pour 1 3/4 Cup Hot Water over batter. Bake in 350 F oven for 45 minutes while hot, cut into squares. Invert onto dessert plate. Serve with vanilla ice cream or whip cream.
29: Creamy Mousse au Chocolat Esther Bieber 200 g Black Chocolate 750 cc Whipping Cream 4 Egg yolks 4 Tbsp Sugar 2 packets of Vanilla sugar 1. Melt the chocolate in microwave until runny 2. Beat sugar and egg yolk until you have a fluffy mixture 3. Add egg mixture to chocolate 4. Whip the cream until it is stiff then fold it into chocolate mixture 5. Chill and serve cold with a Cup of black coffee! | Cherie’s Apple Crisp Charlene Toplensky Put in 9x13” Pan 10 Cups sliced Apples Mix and Sprinkle over apples: 1 1/2 Cups of Sugar 1/3 Cup Flour (use 1/2 Cups with previously frozen apples) Stir down sugar mixture just a little. Crumble topping on with hands. Topping; Mix 2 Cups rolled Oats 1 Cup Brown Sugar 2/3 Cup Flour 2 Tsp Cinnamon 1 Tsp Salt 2/3 Cup Margarine Bake at 350F for 50-60 minutes or until apples are done and bubbly throughout and topping is well browned.
30: Chocolate Chip Cookie Dough Cheesecake Tara Petriw Base: 1-3/4 C oreo crumbs or crushed cookie 1/4 C sugar 1/3 C melted butter Filling: 3 - 8 oz pkg cream cheese softened 1/4 C sugar 3 eggs 1 C sour cream 1/2 t vanilla Cookie Dough: 1/4 C butter softened 1/4 C sugar 1/4 C packed brown sugar 1 T water 1 t vanilla 1/2 C flour 1-1/2 C mini semi-sweet chocolate chips divided
31: In a small bowl, combine oreo crumbs and sugar, then stir in butter. Press onto the bottom and 1 inch up the sides of a greased 9-in springform pan. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust and set aside. In another mixing bowl, cream butter and sugar on medium speed for 3 min. Add water and vanilla. Gradually add flour. Stir in 1 C of chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completly covered by filling). Sprinkle remaining chocolate chips on top. Bake on 350 F for 45 - 55 min (it actually usually takes over an hour) or until centre is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight; remove sides of pan and serve.
32: Lemon Bars Rachel Sing Shortbread Crust: 1/2 Cup (1 stick) unsalted Butter, room temperature 1/4 Cup Confectioner's (powdered or icing) sugar 1 Cup all purpose Flour 1/8 Tsp Salt Lemon Filling: 1 Cup Sugar 2 Large Eggs 1/3 Cup fresh lemon juice (approx. 2 large Lemons) 1 Tbls grated Lemon zest 2 Tbls all purpose Flour Garnish: Confectioner's (powdered or icing) sugar Lemon Zest
33: Lemon Bars: preheat oven to 350F (177 C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan. Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling. Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool. To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.Yield: 16 - 2 inch (5 cm) bars
34: Pumpkin Apple Muffins Vanessa Glover 1 Cup Whole Wheat Pastry Flour 1 1/2 Cup Flour 1 Tsp each Cinnamon, Nutmeg, and Ginger 2 Tsp Baking Powder 1 Tsp Salt 3/4 Cup Sugar 3/4 Cup Brown Sugar 1 Cup canned Pumpkin 1/2 Cup Vegetable Oil 2 eggs 2 Apples peeled cored, and finely chopped 1 Cup Chocolate Chips Combine dry ingredients, combine wet ingredients. Mix together. Bake at 375F for aprx. 20 minutes.
35: Easy Apple Cinnamon Buns *This is a favorite and its easy Susy Fordham 20 frozen, unbaked buns 1/2 Cup melted Margarine Half box Vanilla pudding mix 3/4 Cup Brown Sugar 1 1/4 Tbsp Cinnamon 1 Apple cored, peeled, and chopped 1/2 Cup chopped pecans Spray a bun pan with no-stick cooking spray. Place the frozen buns in the pan. Add the apples and pecans. Mix together the pudding mix, brown sugar and cinnamon. Place on top of the buns. Evenly pour the melted margarine on top. Cover with a clean, damp kitchen towel. Let sit overnight. Bake in a 350F oven for 25 minutes or until golden brown. Immediately invert on a serving plate. Let cool slightly and enjoy.
36: Royal Raspberry Cake Ruth Kempe Cream: 1/3 Cup Margarine, softened 1 Cup Sugar Add: 1 Egg 1 Tsp Vanilla 1 Cup Milk 2 Cups Flour 1/2 Tsp Salt 1 Tbls Baking Powder Mix well. Spread in greased 9x13” pan. Spread on top: 3 1/2 Cup Raspberries (can also substitute blueberries or blackberries) Bake at 350F for 35-40 minutes or until cake springs back when lightly touched. Cool 5 minutes. Drizzle glaze over the top. Best served same day. | Glaze: Combine and spread over hot cake. 1 1/2 Cup Powdered Milk 1 1/2 Tbls softened butter 1 Tsp vanilla 1 1/2 Tbsp Milk
37: Brown Butter Banana Cake with Chocolate Chips Karin Vallee 8 oz unsalted butter; more for the pan 1 1/3 Cup White Sugar 3 Large Eggs 1 Cup finely mashed ripe Bananas 1 Tsp Vanilla 1/2 Tsp Salt 1 Cup Flour 1 1/4 Tsp Baking Soda 2/3 Cup Mini Semisweet Chocolate Chips Preheat oven to 350F, Butter & flour a bundt pan, tap out excess flour. Melt butter in medium saucepan over medium heat. Once butter is melted, cook it slowly, letting it bubble, until it smells nutty or like butterscotch and turns a deep golden hue, 5-10 minutes aprx. Reduce heat to low if butter splatters. Remove pan from heat and pour browned butter through a sieve into bowl to discard bits. Let cool until warm. Whisk in sugar and eggs until smooth Sift the flour and baking soda directly onto batter. Pour chocolate chips over flour, stir with a spatula until uniformly combined. Bake for 40-45 minutes.