Crustless Spinach and Feta Quiche

Ingredients
1 tsp (5 mL) Butter 7 cups (1.75 L) fresh baby spinach 1/2 cup (125 mL) crumbled Canadian Feta cheese 4 eggs 2 cup (500 mL) Milk 1/2 tsp (2 mL) pepper

Preparation
Preheat 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 the spinach 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 Soup

Ingredients
4 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 chopped 1 cup (250 mL) milk 1/2 cup (125 mL) shredded Canadian cheese, such as Canadian Gouda, Monterey Jack or Cheddar Salt and pepper

Preparation
In 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 potato masher 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.

Quiche lorraine
Ingredients
One 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, divided 4 eggs 1 tsp (5 mL) minced onion 1/2 tsp (2 mL) prepared mustard 1 cup (250 mL) milk

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Preparation
Preheat 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 oven and 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 Cake

Ingredients
1/2 cup (125 mL) milk 1 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

Preparation
Preheat 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 is melted. 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

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 3 min 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 Pudding

Ingredients
4 eggs 1 cup (250 mL) granulated sugar 1 1/2 tsp (7 mL) ground allspice 1/2 tsp (2 mL) ground cinamon 3 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

Preparation
Preheat 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 well blended. 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 cheese

Cake: 1/2 cup (125 mL) butter, softened 1 cup (250 mL) sugar 1 tsp (5 mL) vanilla extract 4 eggs 3 cups (750 mL) flour 1 1/2 tbsp (25 mL) baking powder 2 cups (500 mL) milk Custard: 1 1/4 cups (310 mL) milk 1 tsp (5 mL) vanilla extract 2 eggs

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

Preparation
Cake Preheat 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. Custard In 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. Ganache In another saucepan, heat cream over medium-low heat, stir in chocolate until melted. Let cool. Assembly Cut 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 Cookies

Ingredients
1/2 cup (125 mL) butter, softened 1/2 cup (125 mL) packed brown sugar 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

Preparation
Preheat 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.

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 Swirl Brownies

Ingredients
Cheesecake: 8 oz (250 g) brick-style Canadian cream cheese, softened 1/2 cup (125 mL) granulated sugar 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 1 tsp (5 mL) vanilla extract 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 2 tsp (10 mL) vanilla extract 1 3/4 cup (425 mL) all-purpose flour 1/2 tsp (2 mL) salt

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Preparation
Preheat 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; whisk until 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 a knife.

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 Muffins

Ingredients
1 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) salt 2 tbsp (30 mL) butter, softened 1/2 cup (125 mL) granulated sugar 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, softened 2 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 flour mixture; 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.

Creamy Oatmeal with Banana-Nut Topping

Ingredients
Creamy oatmeal: 1 cup (250 mL) steel cut oats 1 cup (250 mL) water 2 cups (500 mL) milk 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

Preparation
Oatmeal Bring 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 a little 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 grated nutmeg. Banana-nut topping Combine 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) 3/4 cup (175 mL) granulated sugar

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 in centre 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

Ingredients
1 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 3/4 cup (175 mL) packed brown sugar 1 egg 1 1/4 cups (300 mL) milk

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 1/4 cup (60 mL) packed brown sugar 1 tsp (5 mL) ground cinnamon 1 tbsp (15 mL) butter, melted

Preparation
Preheat 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.