RECIPE CHALLENGE COOKBOOK
ONLINE EDITION
Thank you again for purchasing
Amica’s Resident Recipe Challenge
Cookbook. We trust you have
enjoyed our gold-winning recipes
so far and will enjoy these
web-exclusive recipes just as much!
Bon appétit!
TABLE OF CONTENTS
Page 3..........................................................APPETIZERS
Page 10............................................................. ENTRÉES
Page 15............................................................ DESSERTS
APPETIZERS
Borscht
by Florence K. at Amica at Mayfair
INGREDIENTS
1 quart jar canned tomatoes
8 medium potatoes
2 medium onions
2 medium carrots
1 small beet
2 or 3 stalks celery
1/2 pound butter
1 sweet green pepper
small bunch dill leaves
1 good sized cabbage
1 cup sweet cream
3 quarts boiling water
salt and pepper to taste
METHOD
Place tomatoes into frying pan and bring to a boil. Let simmer.
Peel potatoes, onions, carrots and beet. Cut 5 potatoes and beet
into halves. Cube carrots and place into boiling water. Add half the
tomatoes that have been simmering and add salt and pepper to taste.
Shred cabbage very fine and fry in butter for 5 minutes being careful
not to burn it. Add one half of the shredded cabbage.
When the potatoes are cooked, remove from the pot and place into
bowl, mash and add butter and cream, mashing well.
Cut the remaining 3 potatoes into small cubes, chop green pepper,
celery and shredded cabbage. Put into boiling stock that once help the
boiling potatoes and let boil for 5 minutes.
Add fried cabbage, mashed potatoes, tomatoes and dill. Boil about
3 minutes. When cooling Borscht, do not cover tightly with lid.
Serve with thick slabs of bread and freshly churned butter.
-4-
Zucchini Soup
by Ruth F. from Amica at Somerset House
INGREDIENTS
1 large onion, sliced
1 clove garlic, crushed
4 tablespoons butter
4 medium zucchinis
1 teaspoon basil
1/2 teaspoon oregano
4 cups chicken or vegetable stock
4 ounces cream cheese
METHOD
Sauté garlic and onion in butter for 5 minutes. Add chopped
zucchini and herbs and cook over low heat for 5 minutes.
Stir in stock and heat through. Add cream cheese, blend until
smooth. Return to pot, add salt and pepper to taste.
Makes 4 servings.
-5-
Red Lentil Soup
by Margaret O. from Amica at Quinte Gardens
INGREDIENTS
2 1/3 cup red lentils
8 cups of cold water
2 cups fresh chopped tomatoes (or 16 ounces spiced diced tomatoes)
2 large spicy beef sausages (removed from casing and chopped)
medium onion, chopped
medium carrot, grated
3 tablespoons fresh parsley (or 2 teaspoons dried parsley)
1/2 teaspoons oregano (or 2 teaspoons dried oregano)
large clove of garlic, minced
2 1/2 teaspoons salt
1/4 teaspoon pepper
METHOD
Place all ingredients in a large pot and bring to a boil. Reduce heat
and simmer for 2 hours. Stir as needed.
-6-
Zucchini Fritters
by Helen S. from Amica at Villa Da Vinci
INGREDIENTS
1 small green zucchini
1 cup flour
2 eggs
1/4 teaspoon baking powder
pinch of salt
oil for frying
METHOD
Cut each zucchini into ¼” thick rounds. In a bowl, beat eggs and add
baking powder and salt, blend together.
In a frying pan add ¼” oil and heat until hot. Put zucchini rounds
into batter and add to hot oil one at a time. Turn when golden brown.
Remove from oil when both sides are crispy golden brown.
Serve immediately.
-7-
Asian Nappa Cabbage Slaw
by Linda O. from Amica at Newmarket
INGREDIENTS
Dressing
1/2 cup sugar
1/2 cup cider vinegar
1 cup vegetable oil
2 tablespoon soy sauce
Coleslaw
small bunch of green onions, chopped
1 head of Nappa cabbage, shredded
1 red pepper, thinly sliced
2 packages of Ramen noodles, broken into little crumbs
3/4 cup butter, melted
1/2 cup slivered almonds
1/2 cup sunflower seeds
METHOD
Dressing
Combine all ingredients in jar with tight fitting lid. Shake well
until all sugar is dissolved. Set aside. Not all dressing may be used
depending on size of head of cabbage.
Coleslaw
In large bowl combine onions, cabbage and red pepper.
In skillet, melt butter. Add Ramen noodles, almonds and sunflower
seeds. Stir constantly over medium-high heat until mixture is toasted
and brown.
Combine cabbage mixture and noodles mixture with dressing.
Toss well to combine.
-8-
Tomato Aspic
by Helen E. from Amica at Beechwood Village
INGREDIENTS
2 cups tomato juice
1 tablespoon lemon juice
celery salt
1 teaspoon onion, grated
celery, chopped
green onion, chopped
green pepper, chopped
stuffed olives, sliced
green peas, cooked
grated carrot
1 package lemon Jello
METHOD
Heat to boiling one cup tomato juice, lemon juice, celery salt and
grated onion. Pour over Jello and stir until dissolved. Add remaining
one cup tomato juice and chill until slightly thickened. Add chopped
vegetables and chill until set.
Makes 4 servings.
-9-
ENTRÉES
Sweet and Sour Brisket
by Ida C. from Amica at Thornhill
INGREDIENTS
6 – 6 1/2 pounds brisket
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
2 large onions
3 celery stalks
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup white vinegar
4 potatoes, cut into 8 pieces each
salt and pepper to taste
METHOD
Preheat oven to 325 degrees.
Sprinkle brisket with basil, rosemary, salt, pepper, garlic and
onion powder. Marinate overnight.
In the morning, chop onions and celery and place in the bottom
of a roasting pan. Put brisket in pan, fat side up.
In a bowl, mix ketchup, brown sugar and vinegar, pour over
brisket and cover. Cook in oven for 1 hour. After 1 hour, place cut
potatoes in pan and put back in oven, basting roast with sauce.
Continue to baste and cook for another 1 1/2 hours.
Makes 8-10 servings.
- 11 -
Sole Fish Casserole
by Dorothy R. from Amica at Quinte Gardens
INGREDIENTS
1 pound frozen sole, rectangular block
1 package spinach
4 cheese slices
3/4 cup milk
1 tablespoon butter
buttered bread crumbs, using some dry mustard
METHOD
Preheat oven to 350 degrees.
Party thaw fish. Cook spinach in a little water. Drain well. Using a
10” x 10” oven proof casserole dish, heat milk and butter. Cut fish
into 3 sections; then each section into 3 slices (9 in all). Place a slice of fish in each corner of the dish, with a 1/4 serving of
spinach, then 1 slice of cheese on each piece, then remaining fish.
Top with buttered crumbs.
Bake for 45 minutes.
- 12 -
BBQ Sauce
by Lena W. from Amica at Windsor
INGREDIENTS
1 cup catsup
1 cup white sugar
1 cup vinegar
3/4 cup mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon chilli powder
1/2 teaspoon cayenne pepper
METHOD
Mix well and simmer for one hour. Stir often.
- 13 -
Fresh & Healthy Shepherd’s Pie
by Evelyn L. from Amica at Somerset House
INGREDIENTS
1/2 large jar spaghetti sauce
salt and pepper
pinch of nutmeg
1 tablespoon butter
1 large onion, chopped
2 tablespoon olive oil
1 1/2 pounds lean ground beef
cumin to taste
1/4 pound fresh spinach leaves
1 large sweet potato
olive oil
fresh thyme
METHOD
Preheat oven to 350 degrees.
Cut squats in half lengthwise, scoop out pulp and seeds, discard.
Sprinkle inside of squash with salt and pepper. Place cut side down on
a parchment lined pan. Roast for 60 minutes.
Meanwhile, heat 2 tablespoons of oil in large skillet over medium heat
and sauté chopped onion until soft, stirring occasionally. Add beef to
pan, breaking it up with fork, fry until brown. Season meat with salt,
pepper and cumin to taste.
Peel sweet potato and slice thinly. Place in a bowl and drizzle with olive
oil, sprinkle with salt and pepper.
Spread meat mixture in 9 inch square pan. Using a fork, scrape squash
so it forms threads. Add more butter, salt, pepper and nutmeg to taste.
Spread squash evenly over meat. Spread spinach leaves over squash.
Arrange a layer of sweet potato over top and sprinkle with fresh thyme.
Bake uncovered for one hour at 350 degrees.
Makes 6 servings.
- 14 -
DESSERTS
Nutella Swirl Pumpkin Bread
by Maureen P. from Amica at Bearbrook INGREDIENTS
31/3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
22/3 cups sugar
2/3 cup butter
4 eggs
1 (15 ounce) can pumpkin (not pie filling)
2/3 cups water
2/3 cups Nutella
METHOD
Preheat oven to 325 degrees.
In a medium bowl, sift flour, baking soda, baking powder and salt
together and set aside.
In a large bowl, cream butter and sugar together. Add eggs, one at a
time, and beat after adding each egg.
Add pumpkin and mix well. Alternate adding dry ingredients with
water. Remove 12/3 cup pumpkin batter and pour into a medium bowl.
Stir in Nutella until evenly combined.
Spray two 9” x 5” inch loaf pans with cooking spray. Spoon Nutella
batter alternately with plain pumpkin bread batter into the prepared
pans. Swirl batters together with a knife.
Bake for 50 minutes or until toothpick comes out clean.
Makes 2 loaves.
- 16 -
Honey Pumpkin Pie
by Vi B. from Amica at Beechwood Village
INGREDIENTS
2 eggs
1/2 cup liquid honey
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 teaspoon nutmeg
1/4 teaspoon ginger
1 1/2 cups pumpkin
3/4 cup hot milk
1 tablespoon butter
2 tablespoon dark rum (or 1/2 teaspoon rum extract)
1 unbaked 8” or 9” pie shell (purchased or made from scratch)
METHOD
Preheat oven to 450 degrees.
Beat eggs until whites and yolks are well blended. Gradually stir in
honey, spices and salt. Stir in pumpkin and hot milk, in which butter
has been melted. Add rum. Pour into pie shell.
Bake at 450 for 10 minutes. Reduce temperature to 350 degrees and
bake for another 40 minutes.
Let cool and serve with whipped cream.
Makes 6-8 servings.
- 17 -
Pumpkin Pie Delite
by JoAnn H. from Amica at Dundas
INGREDIENTS
Pie Base
10” pie shell
250 grams cream cheese
1/2 cup sugar
Filling
2 cups canned pumpkin
1/2 cup sugar
1/2 teaspoon cinnamon
Topping
whipping cream
1 egg
1/2 teaspoon vanilla
1/2 teaspoon ginger
1 cup milk
2 eggs, beaten
1/4 cup chopped peanut brittle
METHOD
Preheat oven to 450 degrees.
Pie
Cream the cream cheese. Blend in sugar, egg and vanilla. Spread on
the bottom of the pie shell. Refrigerate.
Filling
Blend filling ingredients (pumpkin, sugar, cinnamon, ginger, milk
and eggs). Pour over the cream cheese mixture. Bake at 450 degrees
for 10 minutes. Reduce temperature to 350 degrees and bake for an
additional 45 minutes.
Topping
When cool, top with whipped cream and peanut brittle.
Makes 8 servings.
- 18 -
Autumn Cheesecake
by Ruby H. from Amica at Newmarket
INGREDIENTS
Crust
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup margarine, melted
Filling
16 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
Topping
4 McIntosh apples, peeled
and sliced
1/3 cup sugar
2 eggs
1/2 teaspoon cinnamon
1/4 cup chopped nuts
METHOD
Preheat oven to 350 degrees.
Crust
Combine all four ingredients. Press into bottom of 9” pan. Bake at
350 degrees for 10 minutes.
Filling
Combine cream cheese and sugar, mix at medium speed until well
blended. Add one egg at a time, mix well after each addition. Blend in
vanilla, pour over crust.
Topping
Toss apples with sugar and cinnamon. Spoon over filling. Sprinkle
with nuts. Bake at 350 degrees for 1 hour and 10 minutes.
- 19 -
Crostatta
by Savina D. from Amica at Villa Da Vinci
INGREDIENTS
300 grams flour
200 grams butter, room temperature
100 grams sugar
1 egg
1 egg yolk
pinch of salt
marmalade (use a marmalade without large pieces of fruit)
METHOD
Preheat oven to 400 degrees.
Place entire amount of flour on the counter. In the middle of the
flour, add butter, sugar, 1 egg and pinch of salt to the middle of the
flour. Form into a dough. Divide dough into 2 equal parts.
Grease round cake pan and stretch one part of dough into the pan.
Add marmalade.
Roll the remaining part of the dough and create thin strips of
dough. Use these strips in a criss-cross pattern to top the Crostatta
in the pan. Dough strips should reach the edge of the pan.
Bake for 35 to 40 minutes.
- 20 -
Mock Pudding
by Helen C. from Amica at London
INGREDIENTS
Dough
1/3 cups sugar
1 cup flour
1/2 cup milk
2 teaspoons baking powder
pinch of salt
raisins
Sauce
2 tablespoons butter
1/2 cup brown sugar
raisins
METHOD
Preheat oven to 350 degrees.
Mix all dough ingredients and put in a greased tin.
Mix 2 tablespoons of butter to 2 cups boiling water. Crisp up
pecans with butter to sprinkle on top.
Add brown sugar. Add to dough.
Bake for 30 minutes.
Serve warm with whipped cream or ice cream.
- 21 -
Pumpkin Coconut Cake
by Linda W. from Amica at Whitby
INGREDIENTS
1 cup canned pumpkin
1 cup packed brown sugar
1/2 cup canola oil
1/3 cup low fat coconut milk
1 cup all purpose flour
1/4 cup coconut
1 teaspoon baking powder
3/4 teaspoon pumpkin spice
1/2 teaspoon salt
METHOD
Preheat oven to 350 degrees.
Mix together all dry ingredients, except coconut. Whisk pumpkin,
brown sugar, canola oil and coconut milk together. Add wet
ingredients to dry ingredients. Stir in coconut.
Scrape batter into a greased and floured pan.
Bake for approximately 75 minutes or until toothpick in centre
comes out clean. Cool in pan 5 minutes. Immediately unmold
onto rack.
Makes 16 slices.
- 22 -
Dulce de Leche Cake
by Mary N. from Amica at Bearbrook
INGREDIENTS
3 beaten eggs, well beaten
teaspoon of vanilla extract
teaspoon of baking powder
3 tablespoons flour
3 tablespoons sugar
can of Dulce de Leche
1/2
1/2
METHOD
Preheat oven to 350 degrees.
Beat 3 eggs well. Mix eggs, vanilla extract, baking powder, sugar
and flour. Cover a 32” x 21” x 2” pan with parchment paper and add
dough. Bake for 12 to 15 minutes.
Cool down dough on a tea towel for 15 minutes. Once dough is
cooled off, spread the can of Dulce de Leche on top of the dough,
evenly spread.
Roll up and cut into 11/2 inch pieces.
- 23 -
Pumpkin Muffins
by Marilyn S. from Amica at Dundas
INGREDIENTS
4 eggs
1 1/2 cup canola oil
2 cup sugar
1 3/4 cup canned pumpkin (14 ounce tin)
3 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 cups raisins
Topping (optional)
2 tablespoons cinnamon
2 tablespoons sugar
METHOD
Preheat oven to 400 degrees.
In large bowl, beat eggs. Add in sugar, oil and pumpkin, beat well.
Add in dry ingredients, beat until smooth. Stir in raisins.
Spoon into prepared muffin cups, filling 2/3 full.
Optional: Mix topping ingredients and sprinkle on top of
each muffin.
Bake for 15 minutes or until muffins spring back when
lightly touched.
Makes 30 large muffins.
- 24 -
Pumpkin Bread
by Margaret R. from Amica at Mayfair
INGREDIENTS
3 cups sugar
1 cup oil
4 eggs
1 canned pumpkin (14 ounce tin)
2-3 cups water
3 1/2 cups flour
2 teaspoons salt
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 cup raisins
1/2 cup chopped walnuts
METHOD
Preheat oven to 350 degrees.
Mix well sugar, oil, eggs, pumpkin and water. In a separate bowl mix
flour, salt, baking powder, baking soda, clove, allspice, cinnamon,
raisins and walnuts.
Mix well and add the wet ingredients. Stir well. Grease loaf pans
and bake for about 50 minutes or until toothpick inserted in center
comes out clean.
Makes 2-3 loaves.
- 25 -
Chocolate Sprinkle Mandelbread
by Joy R. from Amica at Thornhill
INGREDIENTS
3 eggs
1 cup sugar
1 cup oil
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 cup slivered almonds
1/2 cup chocolate sprinkles
METHOD
Preheat oven to 350 degrees.
Beat wet ingredients in standing mixer for 10 minutes. Add dry
ingredients and mix until combined.
Roll out 2 – 3 tablespoons of mixture onto floured surface and form
into a log.
Bake logs for 30 minutes. Let cool 5 minutes and slice into diagonal
pieces. Put back in oven for 6 to 7 minutes and sprinkle with
cinnamon sugar, if desired.
- 26 -
Cranberry Scones
by Fay K. from Amica at London
INGREDIENTS
2 cups all-purpose flour
cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon nutmeg
¼ teaspoon salt
1/4 cup butter, chilled and diced
1 cup dried cranberries, chopped
1/3 cup white sugar
1 lemon, juiced and grated zest
3/4 cups buttermilk
2 eggs
1/4
METHOD
Preheat oven to 375 degrees.
Whisk flour, sugar, baking powder, lemon zest and salt together in
large bowl. Cut butter into flour with a knife until mixture resembles
coarse crumbs. Add cranberries.
Beat eggs and buttermilk together with fork in a small bowl, then
adding lemon juice. Add to dry ingredients and mix until dough
starts to come together and is moist. Turn dough out on lightly
floured surface and pat dough into 1” thick circle. Cut dough in
half with sharp knife and each half into 6 sections. Transfer to
baking sheet.
Bake 20-25 minutes at 375 degrees or until golden brown.
- 27 -
Peaches Catherine
by Anne R. from Amica at Whitby
INGREDIENTS
1 basket peaches, sliced
2 tablespoons lemon juice
2 cups whipping cream, whipped
3/4 cup brown sugar
METHOD
Slice peaches and layer in 9” x 12” dish. Cover each layer of peaches
with lemon juice. Top with whipped cream. Put brown sugar through
a sieve and sprinkle over top of whipped cream. Cover with plastic
wrap overnight.
When ready to serve, place under broiler until sugar turns dark
brown. Serve immediately.
Makes 10- 12 servings.
- 28 -
Luscious Pumpkin Pie
by Anne C. from Amica at Erin Mills
INGREDIENTS
9” unbaked pie shell (frozen or home baked – if using home baked,
refrigerate 2 hours)
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon allspice
1 1/2 cups canned pumpkin (not spiced)
1 2/3 cups canned evaporated milk (385 ml)
2 eggs, well beaten
whipped cream
METHOD
Preheat oven to 425 degrees.
Combine well sugar, salt and spices. Add pumpkin, milk and
beaten eggs. Stir until very smooth. Pour into pie shell.
Bake at 425 degrees for 15 minutes. Reduce temperature to 350
degrees and bake an additional 35 minutes or until custard is set.
Cool and serve with whipped cream.
- 29 -
Proceeds from the sale of Amica’s
Resident Recipe Challenge Cookbook
go directly to Amica’s Helping Hands
Charity, which supports agencies working
with less fortunate seniors across Canada.
Donations have allowed agencies to provide funds
to expand health, wellness and social programs and
to improve the quality of life for seniors.