Crustless Spinach and Feta Quiche

8/13/2019 Crustless Spinach and Feta Quiche

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Crustless Spinach and Feta QuicheIngredients1 tsp (5 mL) Butter

7 cups (1.75 L) fresh baby spinach

1/2 cup (125 mL) crumbled Canadian Feta cheese4 eggs

2 cup (500 mL) Milk

1/2 tsp (2 mL) pepper

PreparationPreheat oven to 375F (190C).In a large skillet, melt butter over medium-high heat; add spinach and saut for 3 to 4 min or

until wilted.

Spread spinach in a 9-inch (23 cm) ceramic or glass quiche dish or pie plate. Sprinkle with

cheese.In a bowl, whisk eggs until blended; whisk in milk and pepper until frothy. Pour over the spinach

mixture. Using a spoon, stir gently, just enough to make sure the egg mixture covers most of thespinach mixture.

Bake for 35 to 40 min or until knife inserted into centre comes out clean. Let stand for 5 min

before serving.

Potato Bacon SoupIngredients4 potatoes, peeled and cut into chunks (about 1-3/4 lbs/875 g)

4 cups (1 L) water

1 onion, chopped

2 strips bacon, cooked and chopped1 cup (250 mL) milk

1/2 cup (125 mL) shredded Canadian cheese, such as Canadian Gouda, Monterey Jack or Cheddar

Salt and pepper

PreparationIn a pot, combine potatoes and water; bring to a boil over medium-high heat. Stir in onion and

bacon; reduce heat and boil gently for about 20 min or until potatoes are soft. Using a potatomasher in the pot, mash about half of the potatoes to thicken soup.-

Reduce heat to medium-low. Add milk and cheese; stir until cheese is melted and soup is

steaming. Season with up to 1/2 tsp (2 mL) salt, and pepper, to taste. Ladle into warm bowls.


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Quiche lorraineIngredientsOne 9-inch (23 cm) deep-dish pie crust, bake

1/3 cup (75 mL) crumbled cooked bacon or diced cooked ham

1/2 cup (125 mL) shredded Canadian Cheddar cheese, divided4 eggs

1 tsp (5 mL) minced onion

1/2 tsp (2 mL) prepared mustard

1 cup (250 mL) milk

Watch to Win!

PreparationPreheat oven to 350F (180C).Place pie crust on a baking sheet. Sprinkle bacon and half the cheese in pie crust. In a bowl,

whisk eggs, onion and mustard until blended. Gradually whisk in milk. Pour over bacon and

cheese in pie shell. (Cover and refrigerate remaining cheese.)

Bake for 35 min or until edges of filling are puffed and starting to brown. Remove from ovenand sprinkle remaining cheese on top. Return quiche to upper rack in oven and bake for 5 min or

until centre is set. Let stand for 10 min before cutting into wedges.

Preparation Time:15 minutes (not including crust)

Cooking Time:35 minutes (not including crust)

Lazy Daisy CakeIngredients

1/2 cup (125 mL) milk1 tbsp (15 mL) butter

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) salt

2 eggs

1 cup (250 mL) granulated sugar

1 tbsp (15 mL) vanilla

Topping:

1/2 cup (125 mL) packed brown sugar

1/2 cup (125 mL) sweetened flaked coconut

3 tbsp (45 mL) butter

2 tbsp (30 mL) milk

PreparationPreheat oven to 350F (180C). Butter a 9-inch (23 cm) square metal baking pan.

In a small saucepan, heat milk and butter over medium-low heat until steaming hot and butter ismelted.

Meanwhile, in a bowl, combine flour, baking powder and salt. In a large bowl, using an electric

mixer, beat eggs until frothy. Gradually beat in sugar; beat until thick. Beat in vanilla. Stir in


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flour mixture just until blended. Stir in hot milk mixture until incorporated. Spread batter in

prepared pan.

Bake for 25 to 30 min or until a tester inserted in the centre comes out clean.While cake is baking, prepare topping. In a small saucepan, combine brown sugar, coconut,

butter and milk. Heat over medium-low heat, stirring, for about 3 min or until butter is melted

and sugar is dissolved (do not let boil).Remove cake from oven and preheat broiler. Spread topping over warm cake. Broil for about 3min or until topping is bubbling. Let cool in pan on a rack for 15 min and serve warm, or let cool

completely.

Apple-Raisin Bread PuddingIngredients4 eggs

1 cup (250 mL) granulated sugar

1 1/2 tsp (7 mL) ground allspice

1/2 tsp (2 mL) ground cinamon3 tbsp (45 mL) melted butter

1 tsp (5 mL) vanilla extract

2 cups (500 mL) milk

4 cups (1 L) French or Italian bread cubes

1 large apple, peeled and chopped

1/2 cup (125 mL) raisins

1/2 cup (125 mL) chopped walnuts

PreparationPreheat oven to 350F (180C). Butter an 11 x 7-inch (28 x 18 cm) glass baking dish.

In a large bowl, whisk together eggs, sugar, allspice, cinnamon, butter and vanilla until wellblended. Whisk in milk. Add bread cubes, apple, raisins and walnuts and toss until bread is

evenly coated with milk mixture.Spread evenly in prepared baking dish.

Bake for 45 minutes or until golden, edges are puffed and a knife inserted in the centre comes

out clean. Let cool slightly and serve warm.

Boston pie with Le Noble cheeseCake:

1/2 cup (125 mL) butter, softened

1 cup (250 mL) sugar


4 eggs

3 cups (750 mL) flour

1 1/2 tbsp (25 mL) baking powder


Custard:

1 1/4 cups (310 mL) milk


2 eggs


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1/3 cup (75 mL) sugar

1/4 cup (60 mL) cornstarch

5 oz (150 g) Le Noble cheese, rind removed

Ganache:

1/2 cup (125 mL) heavy cream

4 oz (120 g) bittersweet or

dark chocolate, coarsely chopped

PreparationCakePreheat oven to 375oF (190oC).

With an electric mixer, cream the butter with the sugar and vanilla.Incorporate eggs one at a time and beat at high speed for 5 minutes.

Blend flour and baking powder together. At low speed, add to mixture in batches, alternating

with milk.

Butter and flour two 9 (23 cm) round cake pans, and divide batter between pans. Bake in the oven for 2530 minutes or until a toothpick inserted in the middle comes out clean.

Let cool.

CustardIn a saucepan over medium heat, heat milk with vanilla until it begins to steam.

Beat eggs with sugar and cornstarch in a bowl. Add a ladleful of hot milk while stirring with a

whisk. Pour mixture into saucepan and continue cooking, while stirring, until thickened.Remove from heat, add Le Noble cheese, let melt and stir. Pour into a bowl, cover and let cool.

GanacheIn another saucepan, heat cream over medium-low heat, stir in chocolate until melted. Let cool.

AssemblyCut both cakes in half lengthwise. Spread custard over three layers and stack them. Add final

layer of cake, then coat with ganache.

Moms Chocolate Chip CookiesIngredients1/2 cup (125 mL) butter, softened


1/4 cup (60 mL) granulated sugar

1 egg

1/2 tsp (2 mL) vanilla

1 1/2 cups (375 mL) all-purpose flour

1/2 tsp (2 mL) baking soda

1/2 cup (125 mL) milk

1 - 2 cups (250-500 mL) chocolate chips

PreparationPreheat oven to 375F (190C). Butter large baking sheets or line with parchment paper.In a large bowl, using an electric mixer, beat butter, brown sugar, sugar and vanilla until fluffy.

Beat in egg. Add flour, baking soda and milk and stir with a wooden spoon until blended. Stir in

chocolate chips.


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Drop by heaping tablespoonfuls (15 mL) onto prepared baking sheets, at least 3 inches (7.5 cm)

apart.

Bake, one sheet at a time, for 10 to 15 min or until golden around the edges and set in the centre.

Let cool on sheets for 2 min, then transfer to racks to cool.

Chocolate Orange Cheesecake SwirlBrowniesIngredients

Cheesecake:

8 oz (250 g) brick-style Canadian cream cheese, softened


2 tbsp (30 mL) all-purpose flour

1 egg

2 tbsp (30 mL) grated orange zest, (2 to 3 oranges)1/3 cup (75 mL) orange juice


Brownie Batter:

1 cup (250 mg) milk

3/4 cup (175 mL) butter, cut into cubes

1 2/3 cup (400 mL) granulated sugar

1 cup (250 mL) unsweetened cocoa powder

2 eggs

1/4 cup (60) orange juice


1 3/4 cup (425 mL) all-purpose flour1/2 tsp (2 mL) salt

Watch to Win!

PreparationPreheat oven to 350F (180C). Line a 13 x 9-inch (3 L) metal baking pan with foil, leaving 2

inches (5 cm) overhand at each end; lightly butter foil.

Cheesecake: In a large bowl, using an electric mixer, beat cream cheese and sugar until smooth.Beat in flour until blended, then beat in egg, orange zest, orange juice and vanilla. Set aside.

Brownie Batter: In a large saucepan, combine milk and butter; heat over medium heat, stirring

often, for about 3 min until milk is warm and butter is melted. Alternatively, heat in a glass

measuring cup in microwave on Medium (50%) power in microwave for 3 to 4 min. Remove

from heat.In a large bowl, whisk together sugar and cocoa powder; gradually whisk in warm milk mixture

until blended. Whisk in eggs, orange juice and vanilla. Sprinkle flour and salt over top; whiskuntil blended.

Spread about two-thirds of brownie batter into prepared pan; smooth top. Pour cheesecake batter

evenly over top. Drop remaining brownie batter in dollops over top and swirl with the tip of aknife.


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Bake for about 35 min or until edges are set and a few moist crumbs cling to tester inserted in

centre. Let cool completely in pan on rack. Using foil overhang as handles, transfer to cutting

board and cut into squares.

Pumpkin Spice MuffinsIngredients1 1/4 cups (300 mL) all-purpose flour

1 1/2 tsp (7 mL) baking powder

1/2 tsp (2 mL) ground cinnamon

1/2 tsp (2 mL) ground cloves

1/4 tsp (1 mL) ground nutmeg

1/4 tsp (1 mL) ground ginger

1/4 tsp (1 mL) ground all-spice

1/4 tsp (1 mL) baking soda

1/4 tsp (1 mL) salt2 tbsp (30 mL) butter, softened


2 tbsp (30 mL) packed brown sugar

1 egg, room temperature

1/2 cup (125 mL) buttermilk

1/2 cup (125 mL) pumpkin puree

2 tbsp (30 mL) vegetable oil

Cream Cheese Frosting:

4 oz (125 g) Canadian cream cheese, softened2 tbsp (30 mL) butter, softened

1 1/2 cups (375 mL) icing sugar

1/2 tsp ground cinnamon

1/2 tsp vanilla

Preparation

Preheat oven to 375F (190C). Butter a 6-cup nonstick muffin pan or line with paper liners.

In a small bowl, sift together flour, baking powder, cinnamon, cloves, nutmeg, ginger, allspice,

baking soda and salt; set aside.

In a large bowl, with an electric mixer, beat butter, granulated sugar and brown sugar, until light

and fluffy. Beat in egg, until incorporated. Stir in buttermilk, pumpkin puree and oil. Stir in flourmixture; mixing until just incorporated.

Spoon into prepared pan. Bake for about 25 minutes or until tops spring back when lightly

pressed. Let cool in pan for 5 minutes. Transfer to rack to cool completely.

Cream Cheese Frosting: In a medium bowl, with an electric mixer, beat cream cheese and

butter until smooth. Add sugar gradually, beating well after each addition. Add cinnamon and

vanilla; beat until fluffy. Frost cooled muffins.


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Creamy Oatmeal with Banana-Nut Topping

Ingredients

Creamy oatmeal:1 cup (250 mL) steel cut oats

1 cup (250 mL) water


Pinch salt

2 tbsp (30 mL) maple syrup, or to taste

1 tsp (5 mL) vanilla

1/4 tsp (1 mL) nutmeg, freshly grated

2 bananas, mashed

1 cup (250 mL) yogurt, for topping oatmeal

Pinch nutmeg, freshly grated, for garnishing

Banana-nut topping:

4 tbsp (60 mL) slivered almonds, toasted

3 tbsp (46 mL) crushed banana chips

2 tbsp (30 mL) or

3 tbsp (45 mL) brown sugar

2 tbsp (30 mL) melted butter

PreparationOatmealBring water to a boil over medium high heat. Add milk. When milk comes to a simmer, add oats

and salt. Cover and simmer over low heat, stirring occasionally. If you like your oatmeal with alittle texture, simmer for 10 minutes. If you like it creamier, simmer for 20 minutes. Let stand

covered, for 5 minutes. Stir in maple syrup, vanilla, freshly grated nutmeg and mashed banana.Transfer oatmeal to 4 serving dishes. Top with yogurt, Banana-Nut Topping and freshly gratednutmeg.

Banana-nut toppingCombine slivered almonds, crushed banana chips, brown sugar and melted butter.

Dark and Delicious Chocolate Velvet Cake

Ingredients

1 1/2 cups (375 mL) whole wheat flour

1/2 tsp (2 mL) each, baking powder and baking soda

1/2 tsp (2 mL) salt

1 cup (250 mL) coarsely chopped peeled beets (1 large)



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3/4 cup (175 mL) unsweetened cocoa powder

1 cup (250 mL) milk

2 eggs

1/3 cup (75 mL) butter, melted

1/4 cup (60 mL) plain yogurt (not fat-free)

2 tsp (10 mL) vanilla

Icing sugar

Preparation

Preheat oven to 350F (180C). Line an 8-inch (20 cm) square metal cake pan with parchment

paper or foil; butter foil (if using).

In a large bowl, combine flour, baking powder, baking soda and salt. In a blender or food

processor, combine beets, sugar, cocoa powder and milk; pure until fairly smooth. Add eggs,

butter, yogurt and vanilla and pure until incorporated. Pour over dry ingredients and stir with a

rubber spatula or wooden spoon just until moistened.

Spread into prepared pan, smoothing top. Bake for about 50 min or until a tester inserted incentre comes out with a few moist crumbs clinging to it. Let cool in pan on rack for 15 min.

Using paper to lift cake, remove from pan and place on rack to cool completely. Serve dusted

with icing sugar.

Cranberry Crumble Muffins

Ingredients1 1/2 cups (375 mL) all-purpose flour

1 cup (250 mL) whole wheat flour

2 tsp (10 mL) baking powder

1 tsp (5 mL) ground cinnamon

1/4 tsp (1 mL) each, baking soda and salt


1 egg

1 1/4 cups (300 mL) milk


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1/4 cup (60 mL) plain yogurt (not fat-free)

1/4 cup (60 mL) butter, melted

2 cups (500 mL) fresh or frozen cranberries

Crumble:

1/3 cup (75 mL) quick-cooking rolled oats


1 tsp (5 mL) ground cinnamon

1 tbsp (15 mL) butter, melted

PreparationPreheat oven to 375F (190C). Butter a 12-cup nonstick muffin pan or line with paper liners.

Crumble: In a small bowl, combine oats, sugar, cinnamon and butter; set aside.

In a large bowl, combine all-purpose and whole wheat flour, baking powder, cinnamon, baking

soda and salt. In another bowl, whisk together sugar, egg, milk, yogurt and butter until blended.

Pour over dry ingredients and sprinkle with cranberries; stir just until moistened.

Spoon into prepared muffin pan; sprinkle tops with crumble. Bake for about 25 min or until tops

are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.

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Crustless Spinach and Feta Quiche