Chrismtas Morning Make Ahead Recipes
BUTTERMILK COUNTRY CARROT CAKE
Packed with wholesome Ontario Carrots, carrot cake always makes a great after-school snack. This easy stir-together is chock full of carrots, iron-rich raisins and low-fat buttermilk.
Preparation Time: 30 minutes
Baking Time: 1 hour
Serves 12 to 16
2/3 cup (150 mL) buttermilk
2/3 cup (150 mL) vegetable oil
2 tsp (10 mL) vanilla
1 cup (250 mL) granulated sugar
2¼ cups (550 mL) all-purpose flour
1½ tsp (7 mL) each baking powder and baking soda
1 tsp (5 mL) each ground cinnamon and salt
¾ tsp (4 mL) each ground nutmeg and allspice
4 cups (1 L) grated Ontario Carrots (about 8)
1 cup (250 mL) coarsely chopped pecans or unblanched almonds
1 cup (250 mL) golden raisins
Fast Icing (Optional):
1½ cups (375 mL) sifted icing sugar
2 tubs (each 250 g) spreadable cream cheese
1 tsp (5 mL) vanilla
In bowl, whisk together buttermilk, oil, eggs and vanilla until well blended. Beat in granulated sugar until smooth.
In large bowl, stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice until evenly mixed. Make large well in centre; pour in buttermilk mixture and whisk until no large lumps remain. (Batter will be thick.) Stir in carrots, nuts and raisins just until evenly mixed.
Pour into greased 9- x 13- in. (3 L) baking dish, smoothing top. Bake in 325ºF (160ºC) oven for 55 to 60 minutes or until cake springs back when lightly touched in centre. Let cool in pan on rack.
Fast Icing: Cream together icing sugar, cream cheese and vanilla; spread over cake. (Cake can be refrigerated for 1 week or frozen.)
PROTEIN: 6.5 grams
FAT: 20.5 grams
CARBOHYDRATES: 53.5 grams
OVEN-BAKED FRENCH TOAST WITH GLAZED APPLES
Here is a breakfast or brunch dish that can be whipped together the night before. As it is baking, sauté apple slices until tender and glazed to serve over top. Serve with maple syrup.
Preparation Time: 15 minutes
Chilling Time: Overnight
Baking Time: 40 to 45 minutes
6 thick (3/4 inch/2 cm) slices of egg or raisin bread
4 Ontario Eggs
1-3/4 cups (425 mL) milk
1/4 cup (50 mL) Ontario Maple Syrup
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) ground cardamom
1/4 cup (50 mL) packed brown sugar
2 tbsp (25 mL) water
3 Ontario Apples, peeled and thinly sliced
Pinch ground cardamom
1 tbsp (15 mL) butter
Arrange bread in single layer in buttered 9-x 13inch (3 L) baking dish, trimming bread if necessary to fit. In large bowl, whisk together eggs, milk, maple syrup, vanilla and cardamom; pour evenly over bread. Cover and refrigerate for several hours or overnight.
Bake, uncovered, in 375°F (190°C) oven for 40 to 45 minutes or until bread is puffed in centre.
Apple Topping: About 10 minutes before end of the baking, heat large skillet over medium-high heat; add brown sugar and water, stirring, until mixture comes to a simmer. Add apples and cardamom; cook, stirring constantly with spatula and turning apple slices over, until tender but still have shape, about 4 minutes. Stir in butter until melted; remove from heat. Let cool a few minutes.
Remove French toast from oven; let stand for 5 minutes. Cut into 6 servings; spoon topping over each. Sprinkle with icing sugar to taste.
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OVEN-BAKED FRENCH TOAST WITH GLAZED APPLES Page 2
PROTEIN: 11 grams
FAT: 9 grams
CARBOHYDRATES: 50 grams
FIBRE: 2 grams