GetSet For Health - Recipes

Ingredients Batter
Mazola Simplicity Canola or Olive Oil Cooking Spray
1-1/2 cups (375 mL) all-purpose flour
2 envelopes Fleischmann's Quick-Rise Yeast
1/3 cup (75 mL) sugar or substitute
1/2 teaspoon (2 mL) salt
6 tablespoons(90 mL) butter OR margarine, melted
1/2 cup (125 mL) very warm milk (120º or 130º F)
1 egg
1/4 teaspoon (1 mL) almond extract (optional)

Streusel Topping
1/3 cup (75 mL) all-purpose flour
1/3 cup (75 mL) sugar
2 tablespoons (30 mL) butter OR margarine, softened

Directions
MIX batter ingredients together in a pre-sprayed 8 X 8-inch (20 cm), baking dish.
TOP batter with peach pie filling. Mix streusel topping in small bowl with a fork until uniform consistency; sprinkle over peach filling.
BAKE by placing in a COLD oven; set temperature to 350º F (180 Cº). . Bake for 30 minutes or until done.
RECIPE NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.
Credit: www.newscanada.com

Prep Time: 20 min.
Bake Time: 25 min.
Serves: 9
1-Dish yeast recipe has a PREP time of only 20 minutes. This recipe has been developed and written for a COLD oven start to the baking period. Pictured here in glass, a metal pan can be used with equally successful results.

Ingredients Batter
1-1/2 cups (375 mL) all-purpose flour
2 envelopes Fleischmann's Quick-Rise Yeast
1/4 cup (50 mL) sugar or subsitute
1/4 teaspoon (1 mL) salt
2/3 cup(150 mL) milk (very warm 120º-130ºF/50º-55ºC)
2 tablespoons (30 mL) butter or margarine, melted
2 tablespoons (30 mL) Mazola
Corn Oil
1 large egg
Mazola Simplicity Olive or Canola no- stick spray

Cinnamon Mixture
3 tablespoons (45 mL) butter or margarine, softened
3/4 cup (175 mL) light or dark brown sugar
1-1/2 (7 mL) teaspoons Spice Islands Saigon cinnamon

Icing
1 cup(250 mL) powdered sugar
1 to 2 (15 à 30 mL) tablespoons milk
1 tablespoon (15 mL) butter or margarine, melted
1/2 teaspoon (2 mL) Spice Islands Pure vanilla extract

Directions
MIX batter ingredients together in a pre-sprayed 8 X 8-inch/20x20cm baking dish. Cover and allow mixture to rest at room temperature for 10 minutes. Mix cinnamon mixture. Mix icing and set aside.
TOP batter evenly with cinnamon mixture; using fingers, poke topping thoroughly into batter.
BAKE by placing in a COLD oven; set temperature to 350°F/180ºC; set timer for 25 minutes. Cool 10 minutes and drizzle with icing.

Prep Time: 20 minutes
Chill Time: 2 hours, total
Yield: 1 pie
1/2 cup (125 mL) lemon juice
1/2 cup (125 mL) cold water
1 envelope unflavored gelatin
1/4 cup (50 mL) sugar or substitute
1 teaspoon (5 mL) grated lemon peel
1/4 cup (50 mL) Crown Lily White Corn Syrup
2 drops yellow food coloring, optional
2 cups (500 mL) nondairy whipped topping, thawed
1 (23cm/9-inch) graham cracker crust

Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let set 5 minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup, and food coloring, if desired.
Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served.

POMEGRANATE CHIFFON PIE: Replace lemon juice and water with 1cup (250 mL) pomegranate juice. Omit food colouring.

ORANGE CHIFFON PIE: Replace lemon juice and water with 1 cup (250 mL) orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.

1 regular pie crust
1 1/2 cups pumpkin puree
1/2 cup maple syrup
1 cup heavy cream
1/2 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon cinnamon
Maple Syrup and Walnuts for garnish
Whipping Cream and cinnamon to serve

1. Prepare pie crust.
2. Heat pumpkin puree in a heavy pan; stir frequently.
3. Add milk and cream to pumpkin puree, continue heating at a medium temperature and stir until smooth.
4. In a heatproof bowl, beat eggs until smooth.
5. Beat in dry spices.
6. Then beat in maple syrup.
7. When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs.
8. Carefully pour hot pumpkin filling into hot pie crust; return to centre of oven and bake at 400°.
The pie is done when the outside edge of the filling is firm and slightly puffed, but the centre is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.
9. Once pie has cooled top with a thin layer of cold maple syrup.
10. Arrange walnuts in any pattern on the pie.
11. Serve with a dollop of whipping cream and sprinkle of cinnamon.

Holiday Ginger Bread Cookies

Ingredients:

2-3/4 Cups of all-purpose flour
2 Teaspoons of cinnamon
1 Teaspoon of ginger
1 Teaspoon of baking soda
1/4 Teaspoon of nutmeg
1/4 Teaspoon of cloves
1/4 Teaspoon of salt
3/4 Cup of butter or margarine
1/2 Cup of sugar
1/2 Cup of unsulphured molasses
1 Large egg, lightly beaten

Directions:

Combine the flour , cinnamon, ginger, baking soda, nutmeg, cloves and salt in a bowl.
Heat the butter, sugar and molasses in a saucepan over medium heat until the butter is melted.
Remove from the heat.
Pour this mixture into the dry ingredients and stir. Add egg and stir until smooth.
Let stand for 10 minutes.
Divide the dough in half.
While it is still warm, roll each half of the dough to 1/8 inch thickness between 2 sheets of wax paper. Refrigerate on cookie sheets for at least 1 hour or overnight.
Preheat the oven to 350 degrees F. Grease the 2 cookie sheets.
Remove the wax paper and cut the dough with 2-inch cookie cutters. Transfer the cutouts to the prepared cookie sheets.
Bake 8 to 10 minutes. Remove the cookies from the oven and let them cool on wire racks.
Reroll the scraps; repeat the cutting and baking.
Decorate with icing surgar