Dairy Goodness - Nourish your Day |
- Gooey Chocolate Cranberry Squares
- Herb & Sweet Onion Scalloped Potatoes
- Herb & Swiss Popovers
- Honey, Fig & Yogurt Muffins with Walnuts
- Mediterranean Vegetable Pie
- Nice & Easy One-Pot Macaroni & Cheese
- Roasted Beet Salad with Herbed Cream
- Simply Lovely Vanilla Pudding Cake
| Gooey Chocolate Cranberry Squares Posted: 19 Oct 2011 10:39 AM PDT  One bite of these pleasantly rich bars will have everyone "oohing" and "aahing" and asking for the recipe! They're great for pot lucks, parties, bake sales and school lunches. What You NeedCrust
1-1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter, softened
1/4 cup (50 mL) milk
Topping
1-2/3 cups (400 mL) granulated sugar
1/2 cup (125 mL) unsweetened cocoa powder
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) milk
3 eggs
1/4 cup (50 mL) butter, melted
2 tsp (10 mL) vanilla
1 cup (250 mL) dried cranberries InstructionsPreheat oven to 350°F (180°C). Line a 13 x 9-inch (3 L) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end; lightly butter foil.
Crust: In a large bowl, combine flour, sugar, salt and butter; using your fingers or a pastry blender, work butter into flour until butter is well blended and mixture starts to clump. Add milk and stir with a fork until a soft dough forms. Gather handfuls of dough and drop over bottom of prepared pan. With floured fingers, press dough evenly into bottom of pan and 1/4 inch (0.5 cm) up sides. Bake for about 15 min or until edges are golden and top is firm.
Topping: In another bowl, whisk together sugar, cocoa and flour; gradually whisk in milk. Whisk in eggs, butter and vanilla until blended; stir in dried cranberries. Pour over hot crust, spreading evenly.
Bake for about 30 min until topping is evenly puffed and centre jiggles just slightly when pan is moved. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and transfer to cutting board; cut into squares or bars. |
| Herb & Sweet Onion Scalloped Potatoes Posted: 19 Oct 2011 10:34 AM PDT  Take our Super Scalloped Potatoes from 1996, add lightly caramelized sweet onions, buttery yellow potatoes and fresh herbs and wow, they're even better than super! What You Need2 tbsp (30 mL) butter
1 sweet onion, thinly sliced
2 tbsp (30 mL) cider vinegar
3 tbsp (45 mL) all-purpose flour
1 tsp (5 mL) chopped fresh rosemary (or 1/4 tsp/1 mL dried)
1/4 tsp (1 mL) pepper InstructionsPreheat the oven to 350°F (180°C). Butter a 13 x 9-inch (3 L) glass baking dish.
In a large pot, melt butter over medium heat; add onion and sauté for 8 min or until starting to brown. Add vinegar; boil, stirring and scraping up brown bits, until evaporated. Whisk flour into milk; gradually pour into pot, whisking constantly. Cook, stirring, for about 5 min or until bubbling and thickened. Remove from heat; stir in parsley, rosemary, salt and pepper. Add potatoes; toss gently to coat in sauce.
Spread evenly into prepared dish. Sprinkle with cheese. Bake, uncovered, for about 45 min or until golden and bubbling and potatoes are tender. Let stand for 10 min before serving. |
| Posted: 19 Oct 2011 06:57 AM PDT  Popovers are similar to Yorkshire puddings and this version has added herbs and the wonderful zip of Canadian Swiss cheese. Serve them as a side dish with roast chicken, pork, and of course, roast beef. What You Need3 eggs, at room temperature
1-1/4 cups (300 mL) milk
1-1/4 cups (300 mL) all-purpose flour
1 cup (250 mL) shredded Canadian Swiss cheese
1/4 cup (50 mL) chopped fresh parsley
2 tsp (10 mL) chopped fresh thyme or chives (or 1/2 tsp/2 mL dried thyme)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) butter, melted InstructionsPreheat oven to 425°F (220°C).
In a large bowl, using an electric mixer on medium speed, beat eggs until foamy; beat in milk until blended. Add flour and beat on low speed until well blended. Stir in cheese, parsley, thyme, salt and pepper.
Brush 12-cup nonstick muffin generously with melted butter. Heat in oven for 2 min. Remove pan from oven and carefully scoop batter into cups, dividing equally (about a scant 1/3 cup/75 mL each).
Bake for 20 min, until puffed and golden brown. Reduce oven temperature to 350°F (180°C) and bake for about 10 to 15 min or until a knife inserted in the centre comes out clean.
Place muffin pan on a wire rack. Using a sharp knife, pierce the side of each popover. Let cool for 2 min. Remove from pans and serve hot. |
| Honey, Fig & Yogurt Muffins with Walnuts Posted: 19 Oct 2011 06:49 AM PDT  The natural sweetness of honey and figs are a wonderful combination with toasty walnuts in these muffins that are packed healthy goodness. What You Need1 cup (250 mL) milk, divided
3/4 cup (175 mL) chopped dried figs or raisins
1-1/4 cups (300 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1/4 cup (60 mL) ground flax seeds
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) each, baking soda and salt
1 egg
2/3 cup (150 mL) plain yogurt (not fat-free)
2/3 cup (150 mL) liquid honey
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) vanilla
1/2 cup (125 mL) chopped toasted walnuts InstructionsPreheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.
Heat 1/2 cup (125 mL) of the milk and figs for 1 to 2 min or until slightly warmed in a glass measuring cup in microwave on Medium (50%) power or in saucepan over medium heat on stove-top. Set aside.
In a large bowl, combine all-purpose and whole wheat flour, flax seeds, baking powder, baking soda and salt. In another bowl, whisk together remaining milk, egg, yogurt, honey, butter and vanilla until blended; stir in fig mixture. Pour over dry ingredients and sprinkle with walnuts; stir just until moistened.
Spoon into prepared muffin pan. 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. |
| Posted: 19 Oct 2011 06:32 AM PDT  Create a terrific vegetable pie without any of the tricky work of making traditional pastry. This simple crust is easily prepared while the vegetables roast to aromatic perfection. Serve with a crispy salad on the side. What You NeedTopping:
2 cups (500 mL) thickly sliced mushrooms
1 medium zucchini, chopped (about 1-1/2 cups/375 mL)
1 sweet red pepper, chopped
1/4 red onion, finely chopped
2 cloves garlic, finely chopped
1 tsp (5 mL) each, dried basil and oregano
1/4 tsp (1 mL) each, salt and pepper
2 tbsp (30 mL) balsamic or red wine vinegar
1 cup (250 mL) shredded Canadian Mozzarella or Provolone cheese
Crust:
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) salt
3/4 cup (175 mL) milk
3 tbsp (45 mL) butter, melted InstructionsPlace a large baking sheet upside down on middle rack of oven and preheat oven to 425°F (220°C). Butter another large baking sheet.
Topping: In a 13 x 9-inch (3 L) metal baking pan or on a rimmed baking sheet, combine mushrooms, zucchini, red pepper, onion, garlic, basil, oregano, salt, pepper and vinegar; spread out over pan. Place on top of baking sheet in oven and roast for 20 to 25 min or until tender and starting to brown.
Meanwhile, prepare Crust: In large bowl, combine all-purpose and whole wheat flour, baking powder, basil and salt. Pour in milk and butter; stir with a fork until soft dough forms. Turn out onto lightly floured surface and knead a couple of times just until smooth. Roll out to a 12- by 10-inch (30 x 25 cm) oval and place on buttered baking sheet; fold 1/2 inch (1 cm) of the edge toward centre and pinch into a raised border.
Spread roasted vegetables evenly over crust inside border; sprinkle with cheese. Place baking sheet on top of the hot baking sheet in oven. Bake for about 20 min or until crust is golden and cheese is bubbling. Cut into wedges. |
| Nice & Easy One-Pot Macaroni & Cheese Posted: 19 Oct 2011 06:25 AM PDT  What's better than a bowl of macaroni and cheese? One that's made with the goodness of milk, the zip of Canadian old Cheddar and all in one pot! This lightened-up version of our 1995 recipe is sure to become an instant classic. What You Need 8 oz (250 g) elbow macaroni or small pasta shells (approx. 2 cups/500 mL)
Hot pepper sauce (optional)
Additional shredded Canadian old or extra-old Cheddar cheese (optional) Instructions In a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente).
Meanwhile, in a blender or food processor (or in a tall container using an immersion blender) combine cheese, milk, flour, mustard, pepper and nutmeg. Process until blended and fairly smooth.
When pasta is ready, drain well and return to the pot. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 min or until sauce is creamy, smooth and thick. Season to taste hot pepper sauce, if desired. Garnish with extra cheddar cheese, if desired. Serve immediately. |
| Roasted Beet Salad with Herbed Cream Posted: 19 Oct 2011 06:18 AM PDT  You can create this restaurant favourite at home and no one will guess how easy it was to make. The dazzling colours and luscious, creamy dressing, fragrant with herbs, make a splashy start to any meal. What You Need12 small beets (about 2 lbs/1 kg)
2 tbsp (30 mL) freshly squeezed lemon juice
1 cup (250 mL) 18% table or 35% whipping cream
1 tsp (5 mL) grated lemon zest
2 tbsp (30 mL) chopped fresh parsley
1 tsp (5 mL) finely chopped fresh thyme or rosemary (or 1 tbsp/15 mL fresh basil)
Salt and pepper
1 head Boston or butter lettuce
2 cups (500 mL) mâche or baby arugula
1 small sweet yellow pepper, cut into thin strips
1/4 cup (50 mL) thinly sliced red onion InstructionsPreheat oven to 400°F (200°C).
Trim off all but 1/4 inch (0.5 cm) of the leaf stalks from beets (reserving for another use if desired) and trim off long tap root. Scrub beets under running water. Place in a baking dish with 1/4 cup (50 mL) water. Cover with a lid or foil and roast for about 1 hour or until beets are tender. Let cool, covered, just until cool enough to handle. Trim off remaining stalks and peel off skins.
Meanwhile, in a measuring cup or bowl, gradually whisk lemon juice into cream; stir in lemon zest, parsley, thyme, and 1/4 tsp (1 mL) each salt and pepper. Cover and refrigerate for at least 15 min, until thickened, or for up to 1 day.
To assemble, cut beets into wedges or slices. Separate lettuce leaves, trimming off any tough ribs, and arrange on 8 serving plates; top with mâche. Arrange beets, yellow pepper and red onion on top. Drizzle with herbed cream. Sprinkle with up to 1/8 tsp (0.5 mL) additional salt, dividing equally, and season each salad to taste with pepper. |
| Simply Lovely Vanilla Pudding Cake Posted: 19 Oct 2011 06:10 AM PDT  Pudding cakes are classic comfort food at its best – they're so easy to make and use ingredients from the pantry and fridge so you can bake one up any time. Serve with fresh or frozen berries. What You NeedSauce
1-1/2 cups (375 mL) milk, divided
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) cornstarch
1/2 tsp (2 mL) vanilla
Cake
1 cup (250 mL) all-purpose flour
2/3 cup (150 mL) granulated sugar
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
1 egg
3/4 cup (175 mL) milk
3 tbsp (45 mL) butter, melted
2 tsp (10 mL) vanilla
Icing sugar (optional) InstructionsPreheat oven to 350°F (180°C). Butter an 8-inch (2 L) square glass baking dish.
Sauce: Transfer 1 tbsp (15 mL) of the milk to a small bowl. Heat remaining milk and sugar for 2 to 3 min or until steaming in a glass measuring cup in microwave on Medium (50%) power or in saucepan over medium heat on stove-top. Add cornstarch and vanilla to reserved milk; drizzle into hot milk mixture, stirring until sugar is dissolved. Set aside.
Cake: In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, butter and vanilla. Pour over dry ingredients and stir just until moistened. Spread into prepared baking dish. Gently pour warm milk mixture over cake batter without stirring.
Bake for about 30 min or until tester inserted in centre of cake layer comes out clean. Let cool for at least 15 min. Serve hot or warm. Dust with icing sugar (if using).Scoop cake into serving bowls and spoon pudding sauce over top. |
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