The Great Canadian Quiche

The Great Canadian Quiche 

Ingredients: 

10 strips of lean maple bacon, fried 

1 C.  Cheddar cheese, grated 

1 C.  Pineapple, diced 

1 Onion, chopped 

1 C. Milk 

1 C. All purpose flour 

1 tsp. Baking powder 

4 Eggs

Pie crust: 

1 C.  All purpose flour 

1/2. Whole wheat pastry flour 

1/2. tsp. Salt 

1/2. C. Lard, chilled 

Ice water 

Directions:  

1. Preheat oven to 400 degrees Fahrenheit. 

2. Fry bacon in saute pan until nice and crispy.

3. Remove bacon from frying pan and drain fat from bacon on a paper towel. 

4. Chop onion finely and saute in bacon fat until light and translucent. 

5. Grate cheddar cheese on a plate and set aside. 

6. Chop pineapple into nice small pieces and set aside 

7. To prepare crust blend flours and salt together. 

8. Cut lard in with a pastry cutter until the size of a small pea.

9. Stir dough with a fork and add ice water slowly to the dough until it forms a smooth ball. 

10. Roll dough out on a lightly floured surface to fit a 9" pie plate. Trim around the edges. 

11. Fit dough into pie plate and assemble sauteed onions over the bottom surface of crust. 

12. Sprinkle grated cheese over the top of onions and cover completely. 

13. Spread pineapple over the cheese and sprinkle bacon pieces on the surface to cover everything 

14. In a large mixing bowl combine eggs, milk, flour, b. powder and whisk together until no lumps remain in the batter. 

15. Pour batter over mixture in pie plate making sure that the batter covers the inside of the pie plate. 

16. Bake in preheated oven for 45 minutes until crust is lightly browned on the edges and quiches tests done in the middle.

17. Slice into wedges when cooled 

  Servings:  8 wedges

Upside Down Fruit Cake With Sliced Almond Topping

Upside Down Fruit Cake With Sliced Almond Topping 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1 C. Plain yogurt 

1/2 C. Granulated sugar 

2 Eggs, beaten 

1 C. Quick oats 

2 Blood oranges 

1/2 C Sliced almonds 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Blend flour and B. powder together in a small bowl. Set aside 

3. In a small bowl beat eggs until light and frothy 

4. In a large bowl combine yogurt, sugar, oats and beaten eggs together until no lumps remain in the batter and it becomes nice and smooth 

5. Peel and devein oranges and then cut into wedges. Place wedges in the bottom of an 8" square cake pan and cover the entire bottom of pan 

6. Pour cake batter over top of orange wedges and cover wedges completely with cake 

7. Sprinkle almond slices on top of cake batter and bake in oven for 35 minutes or until bubbly around the edges 

8. Place on a wire rack to cool completely before storing away. 

 Servings:  8 squares 

Nuts About Carrot Cake with Lemon Ginger Glaze

Nuts About Carrot Cake With Lemon Ginger Glaze  

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Plain yogurt 

1 C. Granulated sugar 

2 Eggs, beaten 

2 C. Carrots, grated 

1/2 C. Thompson seedless raisins 

1/2 C. Walnuts, chopped finely 

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" cake pan 

3. In a small bowl combine flour, b. powder and b. soda together. Blend ingredients well. 

4. In a small bowl beat eggs together until light and frothy. Set aside 

5. Combine plain yogurt,  granulated sugar and beaten eggs together in a large bowl. 

6. Stir  all ingredients together with a large whisk and beat until light and creamy 

7. Mix in raisins, chopped walnuts and grated carrots. Mix until all lumps disappear and batter is smooth and light 

8.  Stir in dry ingredients and continue to mix flour in until all lumps disappear in the batter 

9. Pour batter into prepared cake pan and bake for 40 minutes until cake tests done in the middle 

10. To prepare frosting: Using a zester grate a small portion of ginger root into a bowl along with the juice and zest of 1 lemon. Add 3 Tbsp. of granulated sugar to the juice and zest. Spoon mixture over top of cake while still warm.  

Servings:  15 squares 

Cheesy Chicken Loaf

Cheesy Chicken Loaf 

Ingredients: 

1 pound ground chicken breast meat 

1 Egg

1/2 Large onion, chopped 

2 Stalks celery, chopped  

1/2 C. Goat cheese, grated 

5 Slices whole grain bread, crumbled 

1 tsp. Salt 

1 tsp. Dry ginger 

1 tsp. Turmeric 

1 tsp. Dill weed 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 9" by 5"by 3" loaf pan. Set aside 

3. On a chopping board coarsely chop onion and celery into small pieces. Place into a food processor and mince finely. Set aside  

4. Toss bread crumbs into food processor and pulse several times until mixture is of fine consistency 

5. In a separate bowl combine bread crumbs with spices and salt. Mix together well 

6. Combine ground chicken meat, egg, onion, grated cheese and celery together. Add dry ingredients to mixture and blend all ingredients together 

7. Pack mixture into greased loaf pan and bake for 35 minutes 

8. Remove from oven when lightly browned and begins to bubble around the edges of loaf pan

9. Carefully loosen loaf from edges of pan and place on serving plate to cool before slicing

Servings:  10 Slices 

Lemon and Ginger Cookies

Lemon and Ginger Cookies 

Ingredients: 

3 C. All purpose flour 

2 tsp. Baking powder 

1 Tbsp. Dry ginger 

1/2 C. Butter, softened 

1 C. Granulated sugar 

Juice and zest of 2 Lemons 

2 Eggs 

1/2 C. Red River cereal 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a large mixing bowl break down butter into small pieces and cream butter and sugar together to make a thick paste 

4. Add eggs to butter/sugar mixture and beat with an electric mixer on medium speed until light and creamy

5. Stir in Red River Cereal and blend all ingredients well 

6. Juice and zest 2 lemons with a reamer. Add juice and zest to cookie dough and mix all ingredients well. 

7. Add dry ingredients to cookie dough and enough to make a smooth dough that can be refrigerated for 20 minutes and then put on a floured surface to roll out and cut small rounds with a cookie cutter or lid and place on parchment paper 2 inches apart 

8. Bake in preheated oven for 10 to 12 minutes until lightly browned on top 

9. Remove from oven and place on wire rack to cool completely

Servings:  42 cookies 

Chocolate Chip and Bran Cookies

Chocolate Chip and Bran Cookies 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs, beaten 

2 C. Bran Flakes, crushed 

1 C. Coconut, fine shred 

1/2 C. Quick oats 

1 Tbsp. Light cream, (for stabilizing dough) 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a small bowl blend flour, b. powder and b. soda together. 

4. Combine softened butte and sugars together in a large bowl and mix together to form a smooth paste

5. Add beaten eggs to butter/sugar mixture and beat with an electric mixer on medium speed until light and creamy 

6.  Continue mixing dough while adding crushed bran flakes, coconut and oats to mixture and blend all ingredients thoroughly 

7. Stir in dry ingredients slowly making sure to incorporate all the flour into the  dough. 

8. Add light cream to help dough stay together better when forming the cookies 

9. Take small amounts of dough and roll into a ball then place on cookie sheet 2 inches apart 

10. Bake in preheated oven for 10 minutes until lightly browned around the edges 

11. Place on wire rack to cool completely before storing in a container 

Servings:  24 cookies 

Cranberry Apple Crumble Pie

Cranberry Apple Crumble Pie 

Ingredients: 

Pie crust 

21 Ritz crackers, crushed finely 

1/2 C. Red River cereal 

1/4 C. Butter 

1 Egg

1/2 C. Granulated sugar 

Filling

1lb Apples, peeled, sliced and chopped into small pieces 

1 1/2 C. Whole berry cranberry sauce 

3 Tbsp. Cornstarch 

3 Tbsp. All purpose flour 

Topping

1 C. Bran Flakes, crushed 

1/3 C. Coconut, fine shred 

2 Tbsp. Brown sugar 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Peel and chop apples into small wedges 

3. Prepare cranberries according to package directions. Allow to cool and thicken before using in recipe 

4. To make crust mix together crushed crackers, cereal, egg, butter and granulated sugar in a large mixing bowl. Using a pastry cutter break down butter into small pieces. Mix all ingredients together well and then pat into a 9" pie plate with the palms of your hands. 

5. In a medium size bowl combine cooled cranberry sauce and apple pieces together with cornstarch and flour.  

6. Pour filling into pie crust and spread evenly over the surface 

7. To prepare topping mix crushed bran flakes and Red River cereal together with coconut and brown sugar. 

8. Sprinkle topping over pie filling and bake in preheated oven for 35 minutes or until bubbly around the edges.  

9. Remove from oven and allow to cool on a wire rack before slicing for dessert

Servings:  8 wedges