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Chocolate Chip Banana Muffins

Recipes

Nov 6, 2014

This week’s recipe is a favourite with one of our readers. Hope you enjoy it!

1/2 cup butter or margarine

1 tsp vanilla

3/4 cup sugar

2 eggs

2 cups all purpose flour

1 tsp salt

1 tsp baking soda

1 cup mashed bananas (about 3 medium)

3/4 cup semi-sweet chocolate chips

– Preheat oven to 350 degrees F.

– In a large bowel, cream togethter first 3 ingredients until fluffy.

– Beat in eggs one at a time.

– In a separate bowl, sift next 3 ingredients together.

– Add sifted dry ingredients alternately with mashed bananas to creamed mixture.

– Fold in chocolate chips.

– Spoon batter into well greased muffin tins.

– Bake 25 minutes or until firm.

We welcome you to share a favourite recipe for this weekly feature!

Drop it into the Crier office, fax to 519-367-5417 to email to thecrier@wightman.ca

Apple and Cheese French Toast Sandwiches

Recipes

Oct 30, 2014

Apple and Cheese French Toast Sandwiches

In this “grilled cheese and apple sandwich meets French toast,” thin slices of apples are wedged between two slices of cheese and bread.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients:

•8 slices (1/2-inch/1 cm) day old sourdough, French or Italian bread

•8 slices medium Ontario cheddar cheese

•2 Ontario McIntosh or Empire apples, thinly sliced

•3 Ontario eggs

•3/4 cup (175 mL) Ontario milk

•2 tbsp (25 mL) granulated sugar

•1/2 tsp (2 mL) vanilla

•2 tbsp (25 mL) butter

•Ontario maple syrup

Preparation Instructions:

Place 4 slices of the bread on work surface and top each with 1 slice of cheese. Place even layer of apples on cheese, then top with second cheese slice. Cover with remaining slices of bread to make 4 sandwiches.

In medium bowl, whisk together eggs, milk, sugar and vanilla until smooth. Pour into shallow dish large enough to hold 1 sandwich.

In large nonstick skillet, melt butter over medium heat.

Dip sandwich into egg mixture, turning to soak (don’t oversoak). Add 2 sandwiches to skillet at a time and cook until golden brown on both sides, 2 to 3 minutes per side. Cut in half and serve with maple syrup.

Tip: One or two day-old stale bread is ideal for French toast as fresh bread absorbs too much liquid, making it soggy.

Nutritional Information:

1 Serving:

•Protein: 24 grams

•Fat: 25 grams

•Carbohydrate: 66 grams

•Calories: 588

•Fibre: 4 grams

•Sodium: 850 mg

Apple and Cheese French Toast Sandwiches

– Foodland Ontario

Roasted Squash & Pepper Pasta with Cider & Chipotle Sauce

Recipes

Oct 25, 2014

Apples let us savour the flavours of fall
(NC) Each season boasts unique flavours and ingredients. The fall harvest, in particular, is known for apples, and Canada is known for its multitude of varieties – from sweet to tart. Each type of apple offers a distinct taste and characteristic, especially when it comes to cooking. If you don’t have apples on hand, substitute an apple beverage in your cooking, such as Molson’s new Mad Jack apple lager, which is another easy way to bring this sweet, crisp flavour to life.
Cider as well, is spiking as the fastest growing beverage in Canada and its flavour evolves throughout the harvest season depending on the variety of apples available. This delicious recipe incorporates the fresh and crisp flavour of an apple beverage into a seasonal vegetable pasta dish.

Roasted Squash & Pepper Pasta with Cider & Chipotle Sauce

Serves: 6
Cook time: 30 minutes

Ingredients
• 3 cloves of garlic, chopped
• 1 onion, finely chopped.
• 1 red pepper, diced
• 750 ml (3 cups) butternut squash, diced
• 30 ml (2 tbsp) olive oil
• Salt and pepper, freshly ground
• 2 ml (½ tsp) Chipotle pepper, ground
• 6 slices of pancetta
• 450 g (1 lb) capellini or spaghettini
• 1 473 ml can of Molson Canadian Cider
• 375 ml (1½ cups) 35% cream
• 500 ml (2 cups) arugula or spinach sprouts
• 125 ml (½ cup) parmesan cheese, grated or shaved

Preparation

1. Preheat the oven to 200°C (400°F).

2. In a lasagna dish, mix the garlic, onion, pepper and squash. Coat with olive oil, season and sprinkle with Chipotle pepper. Roast in the oven for 20 minutes or until the diced squash is tender and golden.

3. Spread the slices of pancetta on a baking sheet overlaid with parchment paper. Bake in the oven until crispy. Set aside.

4. In the interim, cook the pasta in accordance with the instructions on the package. Strain and set aside.

5. Pour the Molson Canadian Cider into the pan used to cook the pasta and reduce by a third. Add the cream and let simmer for 5 minutes. Add the cooked pasta to the sauce and stir to coat.

6. Serve the capellini in soup plates. Garnish with roasted vegetables, arugula, parmesan and pancetta chips. Enjoy

More information about apple-flavoured beers is available at facebook.com/MolsonCanadian.
www.newscanda.com

Potato, Ham and Mushroom Frittata

Recipes

Oct 16, 2014

This week’s recipe- compliments of Foodland Ontario

Here is a tasty way to use up leftover cooked potatoes. Serve for breakfast, brunch or a light supper.

Preparation Time: 10 minutes

Cooking Time: 18 to 21 minutes

Serves 4

Potato, Ham and Mushroom Frittata

1 tbsp vegetable oil

1 Ontario onion, diced

1 cup sliced Ontario mushrooms

1 1/2 cups chopped cooked, peeled Ontario potatoes

1 cup diced Ontario ham

8 Ontario eggs

2 tbsp Ontario milk

1 tsp Dijon mustard

1/4 tsp dried thyme leaves

Pinch each salt and pepper

1/2 cup (125 mL) grated aged Ontario cheddar cheese

ln ovenproof 10-inch (25 cm) skillet, heat oil over medium heat.

Add onion and mushrooms; cook until vegetables are softened, about 4 minutes. Stir in potatoes and ham; heat through, about 2 minutes, stirring often. Spread to make even layer.

ln medium bowl, beat together eggs, milk, mustard, thyme, salt and pepper. Carefully pour egg mixture into skillet, tipping skillet to spread evenly. Cover and cook over medium-low heat, without stirring, until eggs are almost set, but still moist on the surface, 10 to 12 minutes.

Adjust oven rack 4-inches (10 cm) below broiler element; turn on broiler to high. Scatter cheese evenly over frittata and broil until cheese has melted and is golden and bubbly, 2 to 3 minutes. Let stand a few minutes before serving.

Tip: lf skillet handle is plastic, wrap it in a double layer of foil.

Nutritional lnformation:

1. Serving

PROTEIN: 29 grams

FAT: 22 grams

CARBOHYDRATE: 18 grams

CALORIES: 387

FIBRE: 2 grams

SODIUM: 345mg

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