Compliments recipes

So I was browsing a recipe magazine my mom had at the cottage I got them all online to so I will share a few. Have not done them yet but they all look yummy. Find these and more at Compliments.ca. Obviously Compliments products can be substituted for your favorites.

Summer Salad

3 large Gala apples, peeled, cored and thinly sliced

1 cup thinly sliced radishes

1 cup thinly sliced celery

1/2 cup Compliments Sensations Citrus Honey Poppyseed Vinaigrette

1 pkg Compliments Organic Baby Spinach

1/2 pkg Compliments Two Year Old Canadian Cheddar Cheese, crumbled into small pieces

1 lb strawberries, rinsed, hulled and sliced

1. Toss apples, radishes and celery in vinaigrette. Cover and refrigerate until needed.
2. Arrange spinach on a large platter. Top with apple mixture; season to taste with salt and pepper. Sprinkle with cheese and strawberries.

Guacamole With Goat Cheese & Tomato

3 large ripe avocados

1/8 tsp salt

1/8 tsp pepper

1/2 cup Compliments Roasted Garlic Bruschetta Topping

1/2 tubCompliments Goat’s Milk Cheese Crumbles

1/4 cup chopped fresh cilantro leaves

1 tbsp Compliments Extra Virgin Olive Oil

1 tbsp fresh lime juice

1. Cut avocados in half lengthwise, remove pits and scoop out flesh into a bowl. Season with salt and pepper, then mash with a fork until smooth. Stir in bruschetta topping, cheese crumbles, cilantro, olive oil, lime juice and hot sauce until well blended.
2. Serve immediately, garnished with cilantro leaves, or cover and refrigerate up to 30 min. Serve with tortilla chips, pita bread or vegetables.

1 can all-purpose flour

1 1/4 cups cornmeal

4 tsp baking powder

1 egg, lightly beaten

1/2 cup sour cream or plain yogaurt

1 1/4 cups milk

2 tbsp butter, melted

1 can Compliments Whole Kernel Corn, drained

4 jalapeño peppers, seeded and finely minced

1 cup Compliments Finely Shredded Tex-Mex Cheese Blend, divided

1. Preheat oven to 425°F (220°C). Lightly oil or spray a 12-cup muffin pan and place in oven while preheating.
2. In a medium bowl, whisk together flour, cornmeal and baking powder. In a smaller bowl, lightly whisk together egg, sour cream and milk. Pour liquid mixture over dry mixture; stir with a wooden spoon just until dry ingredients are moistened. Add butter, corn, jalapeño and 1/2 cup (125 mL) of the cheese. Stir lightly but evenly.
3. Carefully remove pan from oven. Spoon batter into cups; sprinkle with remaining cheese. Bake 20 min. or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 5 min. Remove muffins from pan to cool ompletely.

1. Preheat oven to 375°F (190°C) and place rack in centre of oven. Wash cherries; remove stems and pits.
2. Melt 2 tbsp (30 mL) butter. In a food processor or with a hand mixer, combine flour, almonds, milk, cream, eggs, 1/3 cup (75 mL) sugar, melted butter, vanilla and salt. Mix until batter is completely smooth, 45 to 60 seconds. Let rest.
3. Butter a 10-inch (25 cm) ceramic or earthenware tart or pie pan with remaining 1 tbsp (15 mL) butter. Pour 1/3 of the batter into dish and bake until very lightly set, 5 min. Remove from oven and scatter cherries, remaining 2 tbsp (30 mL) sugar and chocolate over batter. Pour remaining batter evenly over all. Bake until puffed, set and golden brown around the edges, 45 to 50 min. Let cool 10 min.; dust with icing sugar and serve.

1/2 cup sugar

3/4 cup Compliments Balance Pineapple Passionfruit Pure Fruit Juice from Concentrate, divided

2 eggs

2/3 cup sweetened condensed milk (1/2 can)

1/2 cups milk

1/4 tsp vanilla extract

1. Preheat oven to 325°F (160°C). Place sugar and 1/4 cup (60 mL) juice in a heavy saucepan. Stir to dissolve sugar. Bring to a boil, without stirring, over medium-high heat until mixture caramelizes to a golden brown, 10 to 12 min. Carefully pour caramel into eight 3-oz (90 mL) ramekins, swirling dishes to completely coat bottoms. Place ramekins in a roasting pan.
2. Whisk together eggs, remaining 1/2 cup (125 mL) juice, condensed milk, milk and vanilla until smooth. Divide mixture between ramekins. Carefully place roasting pan in oven and add enough hot water to roasting pan until it comes halfway up the sides of ramekins. Bake uncovered until set and a knife inserted in centre comes out clean, about 60 min.
3. Let cool; cover and refrigerate overnight. To serve, run a paring knife around the edge of each ramekin and carefully invert onto a plate.