Recipe Page September Guest Chefs. Whitney Bremner s Recipes:

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1 Recipe Page September 2014 Guest Chefs Whitney Bremner s Recipes: 5 Minute Muffins High Protein, Grain Free and Sugar Free Note: they take a little longer than 5 minutes. The amount of honey, as a sweetener, greatly depends on personal taste and the sweetness of your bananas. I also did a blend of nut butters and did a double batch so I could make regular size muffins. I made my own nut butters and used 1 cup peanut, ½ cup almond and ½ cup my version "nutella" made with hazelnuts and cocoa. I put less than ¼ c batter into the muffin tin, added 1 tbsp. blueberries, and stirred the fruit into the batter. Serves: 24 1 cup any nut butter, 2-3 VERY ripe banana with lots of black spots, 2 eggs, 1 tsp. vanilla, 10 drops liquid stevia, or a tablespoon or two of honey to taste (optional), ½ tsp. baking soda, 1 tsp. apple cider vinegar Preheat oven to 400 F. Place all ingredients into a blender or food processor. Blend until well mixed; batter will be sticky. Pour batter into greased mini muffin tins. Bake for 8 minutes or so, slightly longer with chia eggs. I am sure you could use regular muffins tins too, but you will have to increase the cooking time to minutes. Note: If you use my version, it took WAY longer to cook than the recipe said, pretty much minutes most likely because the blueberries added more liquid. Thai Coconut Soup 1 tbsp. vegetable oil, 2 tbsp. grated fresh ginger, 1 stalk lemon grass, minced, 2 tsp. red curry paste, 4 cups chicken broth, 3 tbsp. fish sauce, 1 tbsp. light brown sugar, 2 (400 ml) cans coconut milk, ½ lb. pound fresh shiitake mushrooms, sliced, 1 lb. medium shrimp, peeled and deveined, 2 tbsp. fresh lime juice, salt to taste, ¼ cup chopped fresh cilantro Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro. Joyce MacKay s Recipes: Coconut Três Lêches Cake Chatelaine

2 1 cup flour, 1 ½ tsp. baking powder, 5 eggs, separated, 1 cup sugar, divided, 1/3 cup milk, ½ tsp. vanilla Coconut Syrup: ½ 400-ml can coconut milk, ½ 300-ml can sweetened condensed milk, 1 tsp. vanilla, 1 tbsp. rum (optional) Preheat oven to 350ºF. Spray a metal 8 x 8 cake pan with oil and line bottom with parchment. Stir flour with baking powder in a medium bowl. Beat egg whites in a large bowl, using an electric mixer on high, until foamy. Gradually add ½ cup sugar and continue beating until whites are glossy and stiff peaks form when beaters are lifted, 2 to 3 minutes. Using same beaters (no need to wash), beat yolks with remaining ¾ cup sugar in a large bowl until pale yellow, 1 to 2 minutes. Reduce mixer speed to low; gradually beat in flour mixture, then milk, and ½ tsp. vanilla, until smooth. Stir a third of egg whites into yolk mixture, using a rubber spatula, carefully fold in remaining egg whites until no streaks remain. Pour into prepared pan. Bake in center of oven until springy and a skewer inserted into the center of cake comes out clean, 30 to 35 minutes. Cool completely on a rack, about 1 hour. Whisk coconut milk with condensed milk, 1 tsp. vanilla, and rum in a small bowl until combined. Poke top of cake all over with a skewer. Pour half of the coconut syrup over cake and let stand 5 minutes. Run a knife around edges of cake and invert onto a rimmed serving platter. Remove parchment. Poke bottom of cake all over with skewer. Pour remaining syrup all over the cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 minutes. Refrigerate until fully chilled before serving, 1 to 2 hours. Note: Joyce didn t use the entire second half of the syrup on the bottom of the cake; she saved some to pour over each piece as it was served. This was truly delicious. Next time she suggests mixing both cans of milk, or double the syrup, as you could use it all. Melon Berry Salad Baby spinach, Fresh fruit, like blueberries, or raspberries, Melon, Coconut flakes Poppy seed dressing On individual serving plates, spread a handful of spinach leaves. Cut melon in half, and remove seeds. Use a melon baller to scoop out 2-3 melon balls for each plate. Add the blueberries or raspberries. Sprinkle with coconut flakes. Drizzle with poppy seed dressing. Linda Huisman s Recipes: Baked Sausage and Pasta

3 1 Tbsp. olive oil, 2 onions, diced, 2 orange or yellow peppers, chopped, 3 cloves garlic, minced, 1 lb. mild Italian sausage, skins removed, 2 jars tomato-basil pasta sauce (700 ml. each), 1 small can diced tomatoes or tomato sauce, 1 tbsp. wine vinegar, 6 cups rigatoni pasta, uncooked, 2 cups shredded mozzarella cheese, ¼ cup parmesan cheese In large pan, heat oil, cook onions, stirring occasionally, for about 5 minutes. Add yellow peppers, and garlic reduce heat to medium and cook for about 10 minutes or until onions are soft. Remove to a small bowl. Add sausage to pan, break up with a fork, and brown well. Drain off any fat. Stir in pasta sauce, diced tomatoes, and vinegar. Return vegetable mixture to pan. Reduce heat to medium and simmer for 15 minutes. Meanwhile, in a large pot of salted boiling water, cook pasta for about 8 minutes or until tender. Drain pasta, reserving 1 cup of water. Put pasta into a large, greased casserole dish. Add meat sauce, reserved water and gently stir. Combine mozzarella and parmesan cheese. Set aside 1 cup. Stir cheese into pasta mixture. Sprinkle top with reserved cheese. Cover and bake for approximately 45 minutes or until the sauce is bubbly. Chicken Italiano 2 tsp. olive oil, 1½ lb. zucchini, large, sliced, 2 red peppers, sliced into rings, 8 mushrooms, sliced, 2½ lb. bone-in, skinless chicken thighs, 2½ cups (625 ml) marinara pasta sauce, low-sodium, ¼ cup water, ½ tsp. basil, dried, ½ tsp. thyme, dried, ½ cup Parmesan cheese, grated Spray 16 x 12 baking pan with vegetable oil cooking spray. Prepare vegetables by slicing zucchini into thick rounds about ½ inch thick. Slice mushrooms and red peppers into rings the same thickness as zucchini. Place zucchini rounds over the bottom of the baking pan and top with a red pepper ring. Set the chicken thighs in the center of the zucchini and pepper rounds. If you have any peppers left chop and add to casserole. Scatter mushrooms in spaces between chicken thighs. Pour pasta sauce over chicken and vegetables. Use ¼ cup water to wash out remaining sauce from bottle, and pour over meat. Sprinkle dried basil and thyme over casserole. Follow with the shredded parmesan cheese. Bake at 350ºF for one hour or until chicken is cooked through and the cheese is lightly browned and bubbly. Note: I used regular pasta sauce. I would not add the extra ¼ cup water as the sauce was too thin. I used chicken breasts instead of thighs, and they turned out nice and moist. Crescent Apple Dessert Taste of Home 1 tube refrigerated crescent rolls, 1 cup chopped walnuts, ¾ cup sugar, ½ tsp. cinnamon, ¼ tsp. nutmeg, 1 can (21 oz.) apple pie filling, chopped Topping: ½ cup flour, ½ cup brown sugar, packed, ¼ cup cold butter, 1 cup flaked

4 coconut, ¼ cup chopped walnuts Unroll the crescent dough into an ungreased 13 x 9 baking pan; seal seams and perforations. Bake at 375 F for 10 minutes. Combine the walnuts, sugar, cinnamon, and nutmeg; sprinkle over curst. Spread with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Stir in coconut and walnuts. Sprinkle over filling. Bake at 375 F for minutes or until topping is golden brown. Cool on a wire rack. Peaches n Cream Pie Kingston Cookbook 1 cup sour cream, Juice of ½ orange, ¾ cup brown sugar, ½ tsp. salt, 2 egg yolks, well beaten, 5 tbsp. flour, 2 ½ cups fresh peaches, sliced (4-5 peaches), 1 deep 8 pie shell, unbaked Blend sour cream, orange juice, brown sugar, and salt. Stir in egg yolks. Sprinkle pie shell with 2 tbsp. flour. Pour in peaches and sprinkle with remaining flour. Pour sour cream mixture over all. Bake at 425 F for 15 minutes. Reduce heat to 350 F and bake for 30 minutes more. Let cool and serve. Note: The sour cream mixture created a custard like filling, which was very tasty but I had way too much liquid. I used a storebought shell, so perhaps it wasn t deep enough. Next time I would cut the volume of liquids in half. I would also toss the peaches with the 2 nd amount of flour to coat them better, and prevent lumps of flour coming to the surface. Nancy Bremner s Recipes: Ripe Tomato Baked Eggs For four servings ¼ cup fresh chopped basil, 4 tsp. butter divided, 4 beef tomatoes, 4 eggs, a pinch of sea salt and freshly crushed black pepper for each egg. Heat the oven to 350 F. Using a sharp knife carefully slice the top off the tomato, if the tomato leans then slice a very small piece off the bottom to allow the tomato sit upright. Scoop out the seeds and pulp; reserve for another dish such as a tomato sauce. Place some of the chopped basil in the bottom of the tomato; crack thee egg into the tomato. Put 1 tsp. of butter on top of each tomato. Sprinkle with crushed sea salt and black pepper. Place the stuffed tomatoes uptight on a cookie sheet or in any greased pan. Bake for about 20 minutes. Serve with a garnish of basil, bacon, fresh bread or muffins, and fruit. Nancy s Veggie Frittata

5 ½ cup Bisquick, 2 eggs, 1 cup milk, 2 cups shredded cheese (whatever flavour), 3-4 cups mixed fresh vegetables i.e., peppers, zucchini, mushrooms, onions or green onions, carrots, broccoli diced, ham is optional, salt and pepper Heat oven to 400 F. Prepare vegetables place in a microwaveable bowl and microwave for 3 minutes. Let sit and cool while you prepare the pan and make the egg mixture. Spread 1 ½ cups cheese on the bottom of a greased 9" pie plate. Blend Bisquick, eggs, salt and pepper for 2-3 minutes with a mixer. Layer drained vegetables over cheese; pour mix over vegetables and cheese. Sprinkle the remaining ½ cup cheese over top of vegetable mix. Bake for minutes or until golden brown and set. Serves 6. Note: this is an excellent dish for brunches or lunches and you can add so many vegetables to increase the healthy food factor you can also double the recipe for company. Serve with pastries, muffins, loaves, fruit, and your choice of breakfast meats. Nancy's Creamed Coconut Curry Shrimp 2 tsp. olive oil, ½ cup minced onion, ½ cup minced pepper (red or yellow), 1 tsp. minced garlic, 1 tsp. ground cumin, ¾ tsp. ground coriander, ½ tsp. curry powder, 1 cup light coconut milk, 1 tsp. granulated sugar, ¼ tsp. crushed red pepper flakes, 1 lb. uncooked jumbo shrimp peeled and tails removed, 1 tbsp. cornstarch, 2 tbsp. minced fresh cilantro Direction: In a small dish combine cornstarch and spices. Heat oil, sauté onion, pepper, and garlic; cook until softened about 3 minutes. Whisk in cornstarch mixture, add coconut milk stir until thickened. Add shrimp stir gently until pink. Serve immediately. Serve with 4 cups of hot cooked rice. Makes 4 servings. Note: If you are serving to people who don t like curry, add ½ tsp. of turmeric for the yellow colour and ½ tsp. Thai Red Curry paste. This will give you a lot of heat but I found I needed to add 1 tsp. of the red curry paste to suit our pallets. Quilters Recipes of the Month Linda s Chocolate Chip Banana Muffins Company s Coming 2 cups flour, ¾ cup brown sugar, packed, 1 tsp. baking powder, ½ tsp. baking soda, ½ tsp. salt, 1 large egg, 1½ cups mashed banana (about 3 medium), ¾ cup chocolate chips, ½ cup milk, ⅓ cup margarine, melted, 1 tsp. vanilla extract In a large bowl, stir together flour, brown sugar, baking powder, baking powder, baking

6 soda, and salt. Add chocolate chips. Make a well in the center. In medium bowl, combine egg, banana, milk, melted margarine, and vanilla. Add to well, and stir until just combined. Fill 12 greased muffin cups ¾ full. Bake at 375ºF for minutes or until wooden pick inserted in center of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Jan s Chocolate Cream Cheese Brownies Pet Lover s Cookbook 1⅓ cup flour, 1 tsp. baking powder, ½ tsp. salt, 1 cup butter, 1 cup cocoa, 2 cups white sugar, 4 eggs, g. pkg. cream cheese, softened, 1 egg, ⅓ cup sugar, 1 tsp. vanilla Mix together flour, baking powder, and salt. Set aside. Melt butter in saucepan, remove from heat; stir in cocoa, 2 cups sugar, 4 eggs, and vanilla. Blend in dry ingredients. Pour 2/3 of batter in greased 9 x 13 pan. Beat cream cheese, egg, 1/3 cup sugar, and vanilla together. Spread over top of 1 st batter. Spoon final 1/3 cup of 1 st batter over cream cheese layer in dollops. Take a knife and gently cut through dollops to create a marble effect. Bake at 350 F for 30 to 35 minutes or until toothpick inserted into the brown part comes out clean.