e Holiday Recip Favourites
Submitted by Elsie Quin, Orleans
Pumpkin Muffins Streusel Topping 2 1/2 cups all-purpose flour 1/2 cup rolled oats 4 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 cups pumpkin puree 1 cup brown sugar 1 cup white sugar 2/3 cup vegetable oil 1/2 cup applesauce 3 eggs 1 teaspoon vanilla extract 1/4 cup raisins (optional) 1/4 cup packed brown sugar 2 tablespoons butter, softened 2 tablespoons rolled oats 2 tablespoons all-purpose flour Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups
with paper liners. Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins. Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly. Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes Submitted by Brenda Asselstine
Peanut Butter Tart Squares Base 1/4 cup soft butter 1/4 cup peanut butter 1/3 cup lightly packed brown sugar 3/4 cup all purpose flour 1/4 cup corn starch Topping 1/2 cup corn syrup 2 tablespoons corn starch 1/4 tsp baking powder 2 tablespoons very soft butter 2 eggs beaten 1 tsp vanilla extract 1 cup milk chocolate chips Preheat oven to 350F. Base: beat butter, peanut butter and sugar in bowl until creamy. Mix in flour, cornstarch until well combined and crumbly. Press evenly into bottom of buttered 8” square baking pan. Bake in oven for 12 to 15 minutes or until golden brown. Set aside. Topping: stir together corn syrup, cornstarch, and baking powder until smooth. Stir in butter, eggs and vanilla until well blended. Pour over crust. Sprinkle chocolate chips over top. Bake for 20 to 25 minutes or until golden and centre is set. Let cool. Cut into squares Submitted by Naomi Lindstein, Ottawa
Merry Christmas & HAPPY HOLIDAYS Joyeux Noël et Bonne Année
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Topping: 1/2 cup flour 1/4 cup brown sugar 1/4 cup rolled oats 1/4 cup sliced almonds, toasted 1/2 tsp. cinnamon 1/4 cup butter, softened Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper liners. Topping: In a medium bowl, mix dry ingredients together. Blend in softened butter until mixture resembles coarse crumbs. Muffin: In a medium bowl, stir together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl, whisk eggs, brown sugar, oil, evaporated milk and vanilla. Add pumpkin puree and blend. Add dry ingredients and stir until well combined. Spoon batter into prepared muffin cups and sprinkle with topping. Bake 20-25 minutes, or until a toothpick inserted in centre comes out clean. Transfer to a wire rack and cool.
from Phil McNeely, MPP Ottawa - Orléans
6-110 Bearbrook Rd., Ottawa, ON K1B 5R2
(613) 834-8679
pmcneely.mpp.co@liberal.ola.org www.philmcneely.onmpp.ca R0011736287
Holiday Favourites 2012 47