Apple Cream Pie

March 31, 2009

Makes 8 Servings

1 unbaked pie shell
3 cups (750 mL) apples, peeled and sliced
1/2 tsp (2.5 mL) cinnamon
1/3 cup (80 mL) granulated sugar
2 eggs
3 Tbsp (45 mL) butter, divided
4 oz (125g) light cream cheese
1 tsp (5 mL) vanilla
3 Tbsp (45 mL) brown sugar
1/4 cup (60 mL) all-purpose flour
1/4 cup (60 mL) chopped, toasted nuts (optional)

1. Preheat oven to 350°F (180° C).
2. Place apples in pie shell and sprinkle with cinnamon.
3. In mixing bowl, combine granulated sugar, eggs and 2 Tbsp (30 mL) of the butter until creamy.
4. Add cream cheese and vanilla and blend until smooth. Pour over apples.
5. Combine brown sugar, flour, remaining 1 Tbsp (15 mL) butter and nuts, if using. Sprinkle over pie and bake for 1 hour.

Courtesy of BC Tree (http://www.bctree.com/recipes/index.php)

Per serving:
Calories: 312
Carbohydrate: 25 g (41%)
Protein: 4 g (8%)
Fat: 10.5 g (46%)
Fibre: 1.7 g
Sodium: 142 mg

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Healthy Flax Muffins

February 28, 2009

Courtesy of Northern Cookbook!

Ingredients:
1 1/2 cups whole wheat flour
3/4 cup ground flax seed
2 TBSP whole flax seed
3/4 cup oatmeal (not the quick version)
1/4 cup wheat germ
1/4 cup dark brown sugar
2 teaspoons baking soda
1/2 teaspoon salt ( I used No Salt substitute)
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 cup dried cranberries
1/4 cup raisins (any kind)
1/8 cup walnuts (optional)
2 large eggs, beaten
3/4 cup unsweetened applesauce
3/4 cup skim milk

Instructions:
Move the oven rack up one level so it is almost in the middle of the oven. Preheat the oven to 350F. Mix together all the dry ingredients, including the sugar. Stir in the cranberries and raisins. Add the eggs, applesauce and milk and stir just until moistened. Do NOT overstir or your muffins will be tough. Spoon the batter into paper-lined muffin tins. Only fill 3/4 full. If using walnuts, sprinkle a little on top of each muffin. Bake for 20-25 minutes or until the tops spring back to the touch.
Makes 18 muffins.

Light Fruit and Nut Granola

February 28, 2009

INGREDIENTS

* 2 cups rolled oats
* 1/2 cup spelt flour
* 1/2 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 3/4 teaspoon ground ginger
* 3 tablespoons canola oil
* 1/4 cup applesauce
* 3 tablespoons maple syrup
* 1/4 cup diced dried apricots
* 1/4 cup chopped pecans
* 3 tablespoons flax seeds, ground

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DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. Toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, canola oil, applesauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking sheet.
3. Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving.

Apple Chutney

February 28, 2009

Probably one of the most popular varieties of homemade chutney. Apple chutney has a sweet, tangy flavour which is perfect with cheeses such as cheddar, chesire or white stilton.

INGREDIENTS:

* 3 lbs APPLES, peeled, cored and chopped
* 1 1/2 cups WHITE VINEGAR
* 2 tsp GROUND CORIANDER
* 2 tsp GROUND GINGER
* 2 tsp CINNAMON
* 2 tsp DRY MUSTARD
* 2 tsp PEPPERCORNS, tied in cheesecloth
* 1/2 cups RAISINS
* 2 cups BROWN SUGAR

DIRECTIONS:

1. Prepare five or six 8 oz canning jars by sterilizing them. Set aside.

2. Prepare the apples and place them in a large saucepan.

3. Combine the vinegar and spices to microwave on high for 2 1/2 minutes or bring to a boil and cool for one minute in a small saucepan.

4. Add the vinegar mixture, raisins and brown sugar to the prepared apples. Bring to a boil. Lower the heat and simmer, stirring occasionally for 40 minutes until the fruit is tender and the chutney is thick.

5. Remove the peppercorns, pour into sterilized jars and seal. Makes five to six 8 oz jars.

Apple Pumpkin “Pie” Mousse

February 28, 2009

Tastes like pumpkin pie made tastier with apples and easier without a crust.


Makes 6 Servings

2 eggs
1/2 cup (125 mL) brown sugar, loosely packed

1 tsp (5 mL) cinnamon
1/2 tsp (2.5 mL) ginger
1/2 tsp (2.5 mL) nutmeg
1/2 tsp (2.5 mL) salt
1 14 oz (398 mL) can pumpkin
1 cup (250 mL) evaporated milk
2 cups (500 mL) apples, peeled and diced finely

1. Preheat oven to 400°F (200°C). Spray medium-sized casserole dish or 6 individual ramekins with cooking oil spray.
2. In large mixing bowl, beat eggs until smooth. Add all remaining
ingredients except apples and beat until well blended.
3. Place diced apples into baking dish or divide evenly amongst ramekins.

4. Pour pumpkin mixture over apples.
5. Put in the oven and bake for 15 minutes. Reduce heat to 325°F
(175°C) and continue baking for an additional 35 minutes or until knife
inserted in the centre comes out moist but clean. Serve warm or cold
garnished with a little whipped cream.

Apple Chutney

February 28, 2009

Probably one of the most popular varieties of homemade chutney. Apple chutney has a sweet, tangy flavour which is perfect with cheeses such as cheddar, chesire or white stilton.

INGREDIENTS:

* 3 lbs APPLES, peeled, cored and chopped
* 1 1/2 cups WHITE VINEGAR
* 2 tsp GROUND CORIANDER
* 2 tsp GROUND GINGER
* 2 tsp CINNAMON
* 2 tsp DRY MUSTARD
* 2 tsp PEPPERCORNS, tied in cheesecloth
* 1/2 cups RAISINS
* 2 cups BROWN SUGAR

DIRECTIONS:

1. Prepare five or six 8 oz canning jars by sterilizing them. Set aside.

2. Prepare the apples and place them in a large saucepan.

3. Combine the vinegar and spices to microwave on high for 2 1/2 minutes or bring to a boil and cool for one minute in a small saucepan.

4. Add the vinegar mixture, raisins and brown sugar to the prepared apples. Bring to a boil. Lower the heat and simmer, stirring occasionally for 40 minutes until the fruit is tender and the chutney is thick.

5. Remove the peppercorns, pour into sterilized jars and seal. Makes five to six 8 oz jars.