Banana Bread

Banana Bread


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Ingredients
  1. This loaf has a soft vanilla flavor that keeps you coming back for more.
  2. 1 cup all-purpose flour 250 mL
  3. 3⁄4 cup whole wheat flour 175 mL
  4. 1⁄2 tsp baking soda 2 mL
  5. Pinch salt Pinch
  6. 3⁄4 cup sugar 175 mL
  7. 1⁄2 cup butter, softened 125 mL
  8. 2 large eggs 2
  9. 1 tsp vanilla 5 mL
  10. 1 cup mashed ripe bananas (about 3) 250 mL
  11. 1⁄2 cup sour cream or vanilla-flavored 125 mL
  12. yogurt
  13. 1⁄2 cup toasted chopped walnuts 125 mL
  14. (optional)
Instructions
  1. Preheat oven to 350°F (180°C). Grease an 8- by 4-inch (20 by 10 cm) loaf pan. In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda and salt. In a large bowl, cream sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in bananas and sour cream. Add flour mixture to banana mixture and stir to moisten. Add walnuts (if using) and stir to combine. Scrape into prepared loaf pan. Bake for about 1 hour or until a tester inserted in the center comes out clean. Let cool in pan on a wire rack for 20 minutes, then transfer loaf to the rack to cool completely. Makes 10 to 12 slices.
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Veggie Shepherd’s Pie

Spring weather can be unpredictable – with a mix of chilly and rainy days.  Our Veggie Shepherd’s Pie is a satisfying meatless meal that provides that bit of cozy and makes enough to feed up to eight people. Recipe from Best of Bridge Comfort Food Cookbook 2019.

 

Veggie Shepherd’s Pie

Serves 8
Our Veggie Shepherd’s Pie is a satisfying meatless meal that provides that bit of cozy and makes enough to feed up to eight people


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Ingredients
  1. 3 tbsp canola oil 45 mL
  2. 1 onion, diced 1
  3. 2 carrots, diced 2
  4. 2 celery stalks, diced 2
  5. 8 oz mushrooms, sliced 250 g
  6. 2 garlic cloves, minced 2
  7. 1 tbsp tomato paste 15 mL
  8. 1 can (19 oz/540 mL) lentils, rinsed 1
  9. and drained (2 cups/500 mL)
  10. 1 cup frozen corn, thawed 250 mL
  11. 1⁄2 cup frozen peas, thawed 125 mL
  12. 13⁄4 cups ready-to-use vegetable broth 425 mL
  13. 3 tbsp soy sauce 45 mL
  14. 2 tsp dried Italian seasoning 10 mL
  15. 2 tbsp cornstarch 30 mL
  16. 2 tbsp cold water 30 mL
  17. 1 recipe hot Rustic Make-Ahead 1
  18. Mashed Potatoes (page 201)
Instructions
  1. Preheat oven to 400°F (200°C). Lightly grease a 13- by 9-inch (33 by 23 cm) baking dish and place on a rimmed baking sheet. In a large skillet, heat oil over medium-high heat. Sauté onion for 5 minutes or until softened. Add carrots, celery and mushrooms; cook, stirring occasionally, for 7 minutes. Add garlic and tomato paste; cook, stirring, for 30 seconds. Stir in lentils, corn, peas, broth, soy sauce and Italian seasoning; bring to a simmer. In a small bowl, combine cornstarch and cold water; add to pan and cook, stirring, for 1 minute or until thickened. Pour vegetable mixture into baking dish and spread mashed potatoes in an even layer on top. Bake for 15 to 20 minutes or until top is golden brown. Serves 6 to 8.
  2. Tip: For even more umami flavor, substitute vegan Worcestershire sauce for 1 tbsp (15 mL) of the soy sauce.
  3. Variation: Use chickpeas in place of the lentils.
Notes
  1. Please see recipe for Rustic- Make-Ahead Mashed Potatoes
Adapted from Recipe from Best of Bridge Comfort Food Cookbook 2019.
Adapted from Recipe from Best of Bridge Comfort Food Cookbook 2019.
The Best of Bridge https://www.bestofbridge.com/

Rustic Make-Ahead Mashed Potatoes

Prepare this side dish up to 2 days in advance and bake it the day you want to serve it — a perfect time-saver for the holidays and when you’re feeding a crowd.

Rustic Make-Ahead Mashed Potatoes
Rustic Make-ahead Mashed Potatoes


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Ingredients
  1. 3 lbs yellow-fleshed potatoes, cut 1.5 kg
  2. into 1-inch (2.5 cm) cubes
  3. 4 garlic cloves, smashed and 4
  4. thinly sliced
  5. 1 tbsp salt 15 mL
  6. 1 cup sour cream 250 mL
  7. 1⁄2 cup half-and-half (10%) cream 125 mL
  8. 1⁄4 cup butter 60 mL
Instructions
  1. 1 tbsp salt 15 mL
  2. 1 cup sour cream 250 mL
  3. 1⁄2 cup half-and-half (10%) cream 125 mL
  4. 1⁄4 cup butter 60 mL
  5. Lightly grease a 13- by 9-inch (33 by 23 cm) casserole dish. Add potatoes, garlic and salt to a large pot of cold water and bring to a boil over high heat. Reduce heat to medium, partially cover and boil gently for 15 minutes or until potatoes are tender but not falling apart. Drain well. While potatoes are still hot, add sour cream, cream and butter. Using a potato masher, mash to a chunky consistency. Spoon into prepared dish, cover with plastic wrap and refrigerate for up to 2 days.
  6. Preheat oven to 350°F (180°C). Remove plastic wrap and cover tightly with foil. Bake for 30 to 40 minutes or until heated through. Serves 8.
  7. Tip: If you’d like to serve this dish right away, simply skip the refrigeration and baking steps.
Notes
  1. If you’d like to serve this dish right away, simply skip the refrigeration and baking steps.
The Best of Bridge https://www.bestofbridge.com/

Carbonara Pasta

Here’s a restaurant favorite you can serve at home! Look for pancetta in the deli section of the grocery store, at the counter or sliced and packaged for ease of use.

Carbonara Pasta

Carbonara Pasta a restaurant favorite.


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Ingredients
  1. 12 oz    dried spaghetti
  2. 6    1⁄4-inch (0.5 cm) thick slices
  3. pancetta or guanciale (about 2 oz/60 g total), chopped
  4. 4    large eggs
  5. 1⁄2 cup    grated Parmesan cheese
  6. 3 tbsp    chopped fresh parsley
  7. Pinch    black pepper
Instructions
  1. In a large pot of boiling salted water, cook spaghetti for about 8 minutes or until al dente. Drain and return to pot.
  2. Meanwhile, in a skillet, cook pancetta for about 5 minutes or until slightly crisp. Transfer to a plate lined with a paper towel. In a medium bowl, whisk together eggs, cheese, parsley and pepper. Add egg mixture to hot drained pasta, place over medium heat and toss for about 30 seconds or until pasta is coated. Add pancetta and toss to combine. Serves 4.
Notes
  1. The eggs in this recipe are not fully cooked. If you are concerned about the food safety of raw eggs, substitute 3⁄4 cup (175 mL) pasteurized liquid whole eggs.
The Best of Bridge https://www.bestofbridge.com/

Crazy Crunch


This easy combination of popcorn and nuts is the perfect snack to enjoy with your kids or grandkids while watching your favorite movies! It is also a wonderful hostess gift to bring when you’re invited for dinner (the kids may break into it early).

Crazy Crunch

Serves 10
This easy combination of popcorn and nuts is the perfect snack


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Ingredients
  1. 8 cups (2 L) popped popcorn
  2. 1-1/3 cups (325 mL) pecan halves
  3. 2/3 cup (150 mL) almonds
  4. 1-1/3 cups (325 mL) sugar
  5. 1 cup (250 mL) butter or margarine
  6. 1/2 cup (125 mL) corn syrup
  7. 1 tsp (5 mL) vanilla
Instructions
  1. On a baking sheet lined with parchment paper, mix together popcorn, pecans and almonds. In a saucepan, combine sugar, butter, corn syrup and vanilla; bring to a boil over medium-high heat. Boil for 10 to 15 minutes or until a light caramel color. Pour over popcorn mixture, mix well and spread evenly to dry.
  2. Makes about 10 cups (2.5 L).
Adapted from Best of Bridge Holiday Classics
Adapted from Best of Bridge Holiday Classics
The Best of Bridge https://www.bestofbridge.com/

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Baked Mushroom and Herb Barley Risotto

 

Baked Mushroom and Herb Barley Risotto Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.

Baked Mushroom and Herb Barley Risotto

Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.


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Ingredients
  1. 2 tsp (10 mL) canola oil
  2. 8 oz (250 g) mushrooms, sliced
  3. 4 garlic cloves, minced
  4. 1 onion, finely chopped
  5. 1 tsp (5 mL) dried Italian seasoning
  6. 1 cup (250 mL) pot barley
  7. 1/2 cup (125 mL) roasted or drained oil-packed sun-dried tomatoes, chopped
  8. 4 cups (1 L) ready-to-use vegetable broth
  9. 1/4 cup (60 mL) herbed cream cheese
Instructions
  1. Preheat oven to 400°F (200°C). In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains. Stir in barley until coated. Stir in roasted tomatoes and broth; bring to a boil. Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm. Remove from oven and stir in cream cheese until melted and creamy.
Notes
  1. Tip: For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL) with the roasted tomatoes.
The Best of Bridge https://www.bestofbridge.com/

 

 

 

Crunchy Chicken Fingers with Sriracha Dipping Sauce

 

Tender and juicy, with a crisp coating, these chicken fingers are always a crowd pleaser. Serve with a salad and crusty buns.

Crunchy Chicken Fingers with Sriracha Dipping Sauce

Crunchy Chicken Fingers with Sriracha Dipping Sauce


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Ingredients
  1. 1-1/2 lbs (750 g) boneless skinless chicken breasts, cut into 1-1/2-inch (4 cm) strips
  2. 1 cup (250 mL) mayonnaise, divided
  3. 1 tsp (5 mL) paprika
  4. 1/2 tsp (2 mL) salt
  5. 1/2 tsp (2 mL) black pepper
  6. 1 tsp (5 mL) garlic powder, divided
  7. 2 cups (500 mL) crushed corn flakes cereal
  8. 1 tbsp (15 mL) canola oil
  9. 2 tbsp (30 mL) Sriracha
  10. 1 tbsp (15 mL) liquid honey
Instructions
  1. Preheat oven to 425°F (220°C). In a medium bowl, combine chicken, 1/2 cup (125 mL) mayonnaise, paprika, salt, pepper and 1/2 tsp (2 mL) garlic powder, stirring to coat chicken. Place cereal in a shallow bowl. Dip each piece of chicken in cereal, pressing to coat. Place chicken on a parchment-lined rimmed baking sheet and drizzle with oil. Discard excess cereal. Bake for 12 to 15 minutes or until chicken is crisp and no longer pink inside.
  2. Meanwhile, in a small bowl, combine remaining mayonnaise, Sriracha, honey and remaining garlic powder. Serve chicken with sauce.
Notes
  1. Tip: Turkey breast can also be used in place of chicken in this recipe.
The Best of Bridge https://www.bestofbridge.com/

Roasted Carrot and Sweet Potato Soup with Apple and Sage

Get ready for your gathering by making this soup ahead so all you have to do is reheat it for dinner! 

Roasted Carrot and Sweet Potato Soup with Apple and Sage

Roasted Carrot and Sweet Potato Soup with Apple and Sage


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Ingredients
  1. The sweetness of carrots, sweet potato and apple make this a deliciously simple fall soup. It also freezes well-a great way to preserve the best of the season.
  2. 2 large carrots, chopped
  3. 1 medium sweet potato, peeled and diced
  4. Vegetable oil
  5. 1 tbsp (15 mL) butter
  6. 1 onion, chopped
  7. 1 tart apple, peeled and chopped
  8. 1 tsp (5 mL) dried sage
  9. 4 cups (1 L) ready to use chicken broth
  10. 1 cup (250 mL) apple juice or cider
  11. Salt and black pepper to taste
  12. 1/2 cup half and half (10 %) cream or whipping (35%) cream (optional)
Instructions
  1. Preheat oven to 450 F (230 C). Place carrots and sweet potato on a rimmed baking sheet lined with parchment paper. Drizzle with oil, toss to coat well, then spread out in a single layer. Roast for 20 minutes, until starting to turn golden on the edges.
  2. In a medium pot or Dutch oven, heat a drizzle of oil along with the butter over medium-high heat. When the foam subsides, add onion and sauce for 5 minutes, until soft. Add roasted carrots and sweet potato, scraping any flavourful browned bits from the pan. Add apple, sage, stock and apple juice; bring to a simmer.
  3. Reduce heat and simmer for 15 to 20 minutes or until everything is soft. Season with salt and pepper. Remove from heat and puree with an immersion blender right in the pot until smooth (or let cool slightly and puree soup in batches in a blender, then return to the pot and reheat until steaming). Stir in cream, if you're using it. Serve hot.
The Best of Bridge https://www.bestofbridge.com/

 

 

 

Apricot Cranberry Stuffed Pork Tenderloin

 

Want a little something different to serve up this November? Why not try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!

 

Apricot Cranberry Stuffed Pork Tenderloin

Try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!


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Ingredients
  1. 15 mL tbsp canola oil
  2. 2 garlic cloves, minced
  3. 1 shallot, diced
  4. 2 tsp (10 mL) dried savory or sage
  5. 3/4 cup (175 mL) fresh bread crumbs
  6. 1/3 cup (75 mL) diced dried apricots
  7. 2 tbsp (30 mL) chopped fresh parsley
  8. 1/4 (60 mL) cup cranberry sauce
  9. 1 pork tenderloin (about 1-1/4 lbs/625 g)
  10. 1/2 tsp (2 mL) salt
  11. 1/2 tsp (2 mL) black pepper
  12. 4 slices bacon
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a nonstick skillet, heat oil over medium heat. Sauté garlic, shallot and savory for 4 minutes or until shallot is softened. Remove from heat and stir in bread crumbs, apricots, parsley and cranberry sauce.
  3. Cut pork tenderloin in half lengthwise, almost but not all the way through, and open up like a book. Starting at the center, make a similar cut on both sides of tenderloin to open it up for stuffing. Sprinkle pork with salt and pepper.
  4. Spread stuffing over tenderloin and roll up like a jelly roll to seal. Wrap tenderloin with bacon and place on small foil-lined rimmed baking sheet. Roast for about 30 minutes or until a meat thermometer inserted in the center of the roast registers 145°F (63°C) for medium-rare or to desired doneness.
Notes
  1. Tips: For fresh bread crumbs, buzz a slice of bread or a bun in the food processor. Double-Smoked Sliced Bacon has a deeper smokiness and is an easy substitute in this recipe.
The Best of Bridge https://www.bestofbridge.com/

Emily’s Favorite Chocolate Cupcakes

Emily’s Favorite Chocolate Cupcakes are delicious and so easy to prepare. You can make them gluten-free so everyone can enjoy the sweetness. When it comes to personalizing these fluffy mini cakes, there are so many options: sprinkles, fresh fruit, chocolate chips, candy, truffles or any creative touch you can think of. The cupcakes can be made two days ahead.

 

Emily’s Favorite Chocolate Cupcakes


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Ingredients
  1. 1 tbsp (15 mL) ground flax seeds (flaxseed meal)
  2. 3 tbsp (45 mL) cold water
  3. 1 cup (250 mL) all-purpose flour or gluten-free flour mix
  4. 1 cup (250 mL) granulated sugar
  5. 1/2 cup (125 mL) unsweetened cocoa powder
  6. 1/2 tsp (2 mL) baking soda
  7. Pinch salt
  8. 3/4 cup (175 mL) hot water
  9. 1/3 cup (75 mL) canola oil
  10. 2 tsp (10 mL) vanilla
  11. Vanilla Butter Icing
  12. 2 cups (500 mL) powdered (icing) sugar
  13. 1/2 cup (125 mL) butter, softened
  14. 1 tbsp (15 mL) heavy or whipping (35%) cream (approx.)
  15. 1 tsp (5 mL) vanilla
Instructions
  1. Preheat oven to 375°F (190°C) and place paper liners in a 12-cup muffin pan. In a small bowl, stir together flax seeds and cold water; let stand for 5 minutes or until thickened. In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. Whisk in flaxseed mixture, hot water, oil and vanilla until well combined. Divide batter evenly among muffin cups. Bake for about 15 minutes or until a tester inserted in the center of a cupcake comes out clean. Let cool completely in pan on a wire rack before icing.
  2. Icing: In a bowl, using an electric mixer, beat powdered sugar, butter, cream and vanilla, adding more cream as necessary and beating until creamy and smooth. Spread over cupcakes.
Notes
  1. Tip: Store cupcakes (without icing) in a large, sturdy airtight container at room temperature for up to 1 week. Store iced cupcakes lightly covered with plastic wrap in the refrigerator for up to 2 days.
  2. Dairy-Free Icing Variation: Replace the butter with vegan butter substitute and substitute almond milk for the cream.
The Best of Bridge https://www.bestofbridge.com/

Gnocchi and Beef Stew

Here’s a thick, comforting stew.

Gnocchi and Beef Stew

Here’s a thick, comforting stew.


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Ingredients
  1. 2 tsp (10 mL) canola oil
  2. 8 oz (250 g) mushrooms, sliced
  3. 4 garlic cloves, minced
  4. 1 onion, finely chopped
  5. 1 tsp (5 mL) dried Italian seasoning
  6. 1 cup (250 mL) pot barley
  7. 1/2 cup (125 mL) roasted or drained oil-packed sun-dried tomatoes, chopped
  8. 4 cups (1 L) ready-to-use vegetable broth
  9. 1/4 cup (60 mL) herbed cream cheese
Instructions
  1. Preheat oven to 400°F (200°C). In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains. Stir in barley until coated. Stir in roasted tomatoes and broth; bring to a boil. Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm. Remove from oven and stir in cream cheese until melted and creamy.
Notes
  1. Serves 4 to 6.
  2. Tip: For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL) with the roasted tomatoes.
The Best of Bridge https://www.bestofbridge.com/

Japanese Chicken Wings

Great for crowds and kids! Tastes good warmed up if there’s any left

Japanese Chicken Wings

Serves 6


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Ingredients
  1. 3 lbs. chicken wings, tips removed 1.5 kg
  2. UPDATE: Buy drummettes and remove skin – it’s more work, but it’s healthier
  3. 1 egg
  4. 1/3 cup flour 75ml
  5. 1 cup butter 250ml
Sauce
  1. 3 Tbsp. soy sauce 45 ml
  2. 3 Tbsp. water 45ml
  3. 1 cup white sugar 250ml
  4. 1/2 cup vinegar 125ml
Instructions
  1. Cut wings in half. Dip in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Place in shallow roasting pan. Mix all sauce ingredients together and pour over chicken wings. Bake at 350 F (180C) for 1/2 hour. Baste wings with sauce during cooking.
  2. Baste wings with sauce during cooking.
Notes
  1. Book Reference – The Complete Best of Bridge Cookbooks – Vol. 1 (Page: 186), The Best of Bridge, Royal Treats for Entertaining (Page: 104)
The Best of Bridge https://www.bestofbridge.com/

Great for crowds and kids! Tastes good warmed up if there’s any left.

 

The race track is where one filly can be another man’s folly.

White Chocolate Gingersnap Cookies

 

 

Emily’s friend Donna is a wonderful baker, and every year she changes up the cookies she brings to Emily’s cookie exchange. One year it was these classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries — that works too!

White Chocolate Gingersnap Cookies

These classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries — that works too!


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Ingredients
  1. 2 cups (500 mL) all-purpose flour
  2. 1 tsp (5 mL) baking soda
  3. 1-1/2 tsp (7 mL) ground ginger
  4. 3/4 tsp (3 mL) ground cinnamon
  5. 1/2 tsp (2 mL) ground cloves
  6. 1/4 tsp (1 mL) salt
  7. Pinch ground nutmeg
  8. 3/4 cup (175 mL) granulated sugar
  9. 1/2 cup (125 mL) butter, softened
  10. 1 large egg
  11. 1/4 cup (60 mL) light (fancy) molasses
  12. 1 tsp (5 mL) vanilla
  13. 3/4 cup (175 mL) chopped white chocolate
  14. Additional granulated sugar
Instructions
  1. Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and nutmeg. In a large bowl, using an electric mixer, cream sugar and butter until fluffy. Beat in egg, molasses and vanilla until smooth. Stir flour mixture into egg mixture until combined. Stir in chocolate.
  2. Using a level small ice cream scoop or tablespoon (15 mL), scoop up dough and roll into balls. Roll balls in sugar and place about 2 inches (5 cm) apart on parchment-lined baking sheets. Bake, one sheet at a time, for about 12 minutes or until edges are set and center is soft. Let cool completely on pan on a wire rack.
Notes
  1. Tip: Use a shallow bowl to roll the cookies in sugar; it’s easier to move them around and coat them evenly than when using a plate.
  2. Tip: Store cooled cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
The Best of Bridge https://www.bestofbridge.com/

Here are a few cookie tips to keep in mind: 


* Many types of cookie dough can be made ahead and frozen. Simply bake from frozen, adding a few extra minutes of baking time.

* To save time during cleanup, be sure to line cookie sheets with parchment paper. Parchment can be used several times before it becomes too dark and brittle.  

* Let cookies cool for 2 to 3 minutes on the cookie sheet before transferring them to a cooling rack. Cookies will often crumble or break if moved while they are still hot. 

* Once cookies are baked and cooled, layer them between sheets of waxed paper or parchment paper and store them in an airtight container for up to 5 days or freeze them for up to a month. Storage time can vary for different cookies.

Happy baking during the holidays!