11679484 Simply Homemade Booklet

7/31/2019 11679484 Simply Homemade Booklet

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homemade 08

simply


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simplyhomemade.ca

*Prize vehicle may not be exactly as shown.

*NO PURCHASE NECESSARY. Open to individual legal residents o Canada who have reached the age o majority in their province/territory o residence.To enter, commencing 12:00:00 AM (ET) on August 29, 2008 until 11:59:59 PM (ET) on January 15, 2009 either visit www.simplyhomemade.ca and ollowthe instructions to enter or on a plain piece o paper print your ull name, mailing address with postal code, date o birth, telephone number with areacode and mail entry in an envelope bearing sucient postage to: Simply Homemade Promotion, P.O. Box 302, Dept. 269, Oakville, ON L6J 5A2. Limitone entry per person regardless of method of entry. Mail-in entries must be postmarked by January 15, 2009 and received by January 22, 2009. OneGrand Prize Package is available to be won consisting o a 2009 Ford Escape FWD 4-door Hybrid automobile (base model) and $1,000 Grocery Git Card.Approximate retail value o the Grand Prize Package is $39,500 CDN. The random draw will take place on January 29, 2009. Odds o winning depend on thetotal number o eligible entries received. The selected entrant must correctly answer a mathematical skill-testing question. For complete details see OcialRules available by visiting www.simplyhomemade.ca or by sending a sel-addressed stamped envelope to: Simply Homemade RULES Request, P.O. Box302, Dept. 500, Oakville, ON L6J 5A2.

/TM/ Smucker Foods o Canada Co. Ford is a trademark o Ford Motor Company, which is not a sponsor o the Promotion.

and $1000 in groceries!*

You couldwin*

a2009 FordEscape Hybrid FWD


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Cheesy Breakast Buns 4

Bread Pudding with Orange Sauce 6Green Tea Latte 7

Strawberry Mango Shake 7

Minty White Chocolate Cappuccino 7

Breakfast & Drinks

Spinach Turnovers 8

Butter Chicken 9

Mix & Bake Pizza 10

Honey Garlic Bee Stir Fry 11

Starters & Entres

Autumn Vinaigrette 12

Family Style Mac & Cheese 12

Weekend Moments

Chocolate Brownie Bites 21

Overnight Coee Cake 22Fig & Goat Cheese Squares 23

Brown Sugar Buttons 24

Sweet & Salty Granola Bars 25

Snacks & Sweet Treats

Tie-Dyed Mini Cupcakes 26

Toee Crunch Crpe Cake 27

Cappuccino Torte 28

Apricot Panna Cotta 29

Cranapple Meringue Pie 30

Oatmeal Cookie Ice Cream Sandwiches 31

Desserts

Watch for the Simply Homemade helpers!

Kid Friendly

Kids will enjoy helping to makethese recipes. And theyll love

eating them too!

Time Saver

These recipes can beprepped ahead or are superquick for those busy nights.

Easy

Even the mostinexperienced baker or cook

can make these recipes.

homemade 08simply


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4

Buns

cup (125 mL) warm water (105-115F/40-56C)1 tsp (5 mL) sugar

2 envelopes Fleischmanns Instant Quick-Rise

Yeast (2 tsp/11 mL each)

1 cups (375 mL) warm Carnation Regular, 2% or

Fat Free Evaporated Milk (105-115F/40-56C)

cup (50 mL) Crisco Canola or Vegetable Oil

2 tsp (10 mL) Windsor Kosher Salt

5-6 cups (1.25-1.5 L) Robin Hood Best or Bread Flour

1 cups (375 mL) cheddar cheese, cubed

1 cup (250 mL) cheddar cheese, grated

Glaze1 egg, beaten

cup (125 mL) cheddar cheese, grated

cup (50 mL) sesame seeds

Tip I you are not using all o the baked buns, wrap well and

reeze. When ready to prepare, derost on counter andpreheat oven to 375F (190C). Place on baking sheetand heat or 5-10 minutes until warm to the touch.

1.Buns: Combine warm water and sugar. Add yeast and let stand until

mixture bubbles up.2. Combine milk, yeast mixture, oil and salt in a large bowl. Add our

to orm a dough that is sot but not too sticky. Knead 10 minutes byhand or 5 minutes in mixer on low speed.

3. Place dough in a lightly oiled bowl. Cover with plastic wrap and letrise until doubled in volume; 1-1 hours.

4. Punch down and knead in cubed and grated cheese. Divide into 18pieces. Shape into rounds. Place on parchment paper lined bakingsheets. Cover with plastic wrap. Let rise until doubled; about 45 minutes.

5. Preheat oven to 375F (190C).

6. Glaze: Careully brush rolls with egg. Sprinkle with grated cheeseand sesame seeds.

7. Bake in preheated oven or 25 minutes until well browned. Removerom baking sheets and cool on wire rack.

Smucker Foods o Canada Co.

Cheesy Breakfast BunsPreparation Time: 30 minutes + 2 hrs 15 minutes rising time Baking Time: 25 minutes Makes: 18 buns Freezing: excellent


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6 cups (1.5 L), about 8 oz/250 g cubed French bread

cup (175 mL) Sun-Maid

Natural Raisins3 eggs, beaten

1 can (300 mL) Regular or Low Fat Eagle Brand

Sweetened Condensed Milk

2 cups (625 mL) hot water

2 tbsp (30 mL) butter, melted

1 tbsp (15 mL) grated orange zest

2 tsp (10 mL) vanilla

1 tsp (5 mL) cinnamon

tsp (1 mL) Windsor Kosher Salt

Sauce1 cup (250 mL) orange juice cup (125 mL) granulated sugar

1 tbsp (15 mL) Challenge Canada Corn Starch

1. Preheat oven to 350F (180C). Grease a 9 x 9 (2.5 L)

baking dish.2. Place bread and raisins in a large bowl.

3. Combine remaining ingredients in a separate bowl. Add to breadand raisin mixture. Stir well to combine. Pour into prepared dish.

4. Bake in preheated oven 40 minutes or until knie inserted in centrecomes out clean.

5.Sauce: Combine ingredients in a saucepan. Cook over medium heatand stir until thickened and bubbly. Serve over warm bread pudding.


Bread Pudding with Orange SaucePreparation Time: 20 minutes Baking Time: 40 minutes Makes: 6-8 servings Freezing: excellent

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4 cups (1 L) boiling water

4 green tea bags cup (125 mL) Regular or Low Fat Eagle Brand


1. Pour boiling water over tea bags in a heat-proo bowl or measuring

cup. Let sit or 5 minutes. Remove tea bags.2.Whisk in milk. Serve hot.


Green Tea LattePreparation: 5 minutes Makes: 4 cups (1 L)

7

cup (125 mL) vanilla yogurt

1 cup (250 mL) Carnation Regular, 2% or Fat Free,

Evaporated Milk

cup (75 mL) Europes Bestrozen Country Strawberries cup (75 mL) Europes Best rozen Sunburst Mango

1. Place all ingredients in blender. Process at high speed untilsmooth, pulsing a ew times to break up pieces o ruit.

Tip For variety, substitute with anyEuropes Best Frozen Fruit.You will need a total o 1 cups (325 mL) o ruit.

Strawberry Mango ShakePreparation Time: 5 minutes Makes: 3 cups (875 mL)

1 cups (375 mL) CarnationRegular, 2% or Fat Free Evaporated Milk, hot

1 cups (300 mL) hot coee

cup (125 mL) white chocolate, chopped

tsp (1 mL) mint extract

1. Place ingredients inblender. Process untilsmooth. Serve hot.

Minty White Chocolate CappuccinoPreparation: 10 minutes Makes: 4 cups (1 L)


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2 envelopes Robin Hood Flaky Pie Crust Mix

Filling14 pieces Europes Best frozen Chefs Spinach

(10 oz/300 g)

1 tbsp (15 mL) Crisco Canola or Vegetable Oil

1 small onion, diced

2 cloves garlic, nely chopped

1 cup (250 mL) ricotta cheese

8 oz (250 g) eta cheese, crumbled

1 egg, beaten

cup (50 mL) chopped resh dill

salt and pepper to taste1 egg, beaten

Tips To make into a double crust pie instead o turnovers,

ollow the pie crust mix package directions.

Freeze unbaked turnovers wrapped in GLADPressn Seal wrap. To bake rom rozen, add about5 minutes to the baking time.

1. Prepare pastry according to package directions. Cover with plastic

wrap, let rest in rerigerator.2. Filling: Cook spinach according to package directions. Rinse with

cold water and dry well. Chop.

3. Heat oil in small skillet over medium-high heat. Add onion and cookuntil sot and ragrant, about 5 minutes. Place in a large bowl. Addremaining ingredients or flling and combine well.

4. Preheat oven to 400F (200C). Line baking sheets with parchment paper.

5. Roll out pastry on a lightly oured surace to 1/8 thick round.Using a 3 (8 cm) cookie cutter, cut rounds rom dough. Mound1 generous tsp (5 mL) flling onto centre o rounds. Fold over

to enclose flling. Using ork, seal crust edges. Careully transerturnovers to prepared baking sheets. Brush with egg.

6. Bake in preheated oven about 15-20 minutes or until crust isgolden brown.


Spinach TurnoversPreparation Time: 60 minutes Baking Time: 20 minutes Makes: 65 Freezing: excellent

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2 tbsp (30 mL) Crisco Canola or Vegetable Oil, divided

1 lb (500 g) boneless, skinless chicken thighs, cutinto bite-size pieces

1 onion, chopped

2 cloves garlic, nely chopped

1 tbsp (15 mL) ginger, nely chopped

2 tbsp (30 mL) butter

2 tsp (10 mL) lemon juice

1 tsp (5 mL) o each; garam masala and cumin

tsp (1 mL) cayenne pepper

1 cup (250 mL) tomato sauce

1 cup (250 mL) Carnation Regular, 2% or Fat Free

Evaporated Milk

cup (50 mL) plain yogurt

salt and pepper to taste

Tips Serve with naan or over steamed rice.

Make this dish as mild or as spicy as you like byadjusting the amount o cayenne pepper.

1. Heat 1 tbsp (15 mL) oil in a large saucepan over medium-high heat.

Cook chicken until lightly browned, about 10 minutes. Removechicken and set aside.

2. Heat remaining oil in a large saucepan over medium-high heat.Saut onion, garlic and ginger until sot and ragrant. Stir in butter,lemon juice and spices. Cook, stirring or 1 minute. Add tomatosauce, cooking or 2 minutes, stirring requently. Stir in milk and

yogurt. Reduce heat and simmer or 10 minutes, stirring oten.

3.Add reserved chicken to sauce and bring sauce to a boil. Reduceheat to low and simmer or 15 minutes until sauce has thickenedand chicken is cooked through.

4. Taste and adjust seasonings as necessary.


Butter ChickenPreparation Time: 20 minutes Cooking Time: 38 minutes Makes: 4 servings Freezing: excellent


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Sauce

cup (125 mL) BeeMaidHoney cup (50 mL) teriyaki sauce

3 cloves garlic, minced

2 tbsp (30 mL) oyster sauce

1 tsp (5 mL) sesame oil

tsp (1 mL) hot sauce or red pepper fakes

1 lb (500 g) thinly sliced bee strips

1 tbsp (15 mL) Challenge Canada Corn Starch

2 tbsp (30 mL) water

2 tbsp (30 mL) Crisco Canola or Vegetable Oil

1 pkg (600 g) Europes Best

Zen Gardenrozen vegetables

Tips Replace bee with shrimp or thinly sliced chicken.

Serve with rice or noodles.

1.Sauce: Combine frst 6 ingredients in a bowl. Reserve. In a separate

bowl combine bee with cup (50 mL) reserved sauce.2. In a separate bowl, combine cornstarch and water. Reserve.

3. Heat oil in a large non-stick skillet over medium-high heat. Whenskillet is hot, add bee. Cook until outside o bee is cooked, about2 minutes. Add rozen vegetables and sauce. Bring sauce to aboil, cook, stirring constantly or 2-3 minutes until vegetables andbee are cooked through. Add cornstarch mixture. Cook, stirringconstantly until thickened, about 1 minute. Serve immediately.


Honey Garlic Beef Stir FryPreparation Time: 15 minutes Cooking Time: 15 minutes Makes: 4 servings Freezing: not recommended


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cup (175 mL) Crisco Canola or Vegetable Oil

cup (50 mL) white vinegar

1 clove garlic, minced

1 tbsp (15 mL) paprika, smoked or regular

1 tsp (5 mL) Dijon mustard

1 tsp (5 mL) salt

tsp (1 mL) pepper

tsp (1 mL) granulated sugar

1. Place all ingredients in a jar. Cover and shake until combined.

2. Store in rerigerator or up to 1 week.

Tips This vinaigrette is great or salads or drizzled on grilled vegetables,

chicken, bee or fsh.

Use as a marinade or chicken, pork or bee.


Autumn VinaigrettePreparation Time: 10 minutes Makes: 1 cup (250 mL) Freezing: not recommended

lb (250 g) short pasta, cooked as per pkg. directions

1 cup (250 mL) breadcrumbs1/3 cup (75 mL) grated parmesan cheese

3 tbsp (45 mL) butter

3 tbsp (45 mL) Robin Hood All Purpose Flour

3 cups (750 mL) Carnation Regular, 2% or

Fat Free Evaporated Milk

2 tsp (10 mL) salt

4 cups (1 L) grated old cheddar cheese

(approximately 1 lb/500 g), divided

1. Combine breadcrumbs and parmesan cheese in a small bowl. Reserve.

2. Preheat oven to 375F (180C). Grease a 9 x 13 (3 L) baking dish.

3. Melt butter in medium saucepan, add our and cook over lowheat stirring or 1-2 minutes. Whisk in milk and salt. Bring to a

boil, lower heat and cook or 5 minutes. Add 3 cups (750 mL) ocheddar cheese, stirring until melted. Stir mixture into pasta. Pourinto prepared pan.

4. Sprinkle with remaining cheddar cheese, cover withbreadcrumb mixture.

5. Bake in preheated oven 25-30 minutes or until golden brownand bubbling.

Family Style Mac & CheesePreparation Time: 30 minutes Baking Time: 30 minutes Makes: 6-8 servings Freezing: not recommended

Variations1. Saut 3 cups (750 mL) Europes Best Mediterranean Diced Delite rozen vegetables in 2 tbsp (30 mL) Crisco Canola or

Vetegable Oil or 3-5 minutes. Add - tsp (1-2 mL) chili akes, 1 tsp (5 mL) salt and tsp (1 mL) pepper. Fold into mixture

beore baking.2. Replace cheddar cheese with 2 cups (500 mL) ontina, 1 cup (250 mL) brie and 1 cup (250 mL) gorgonzola. Use any

combination o cheese you like, just make sure you have 4 cups (1 L).

Weekend MomentsYou treasure the moments with your family. This weekend, bring your family

running to the table with this complete meal your family is sure to thank you!

Oatmeal CookieIce Cream SandwichesSee page 29 or this delicious dessert recipe. You can serve reshbaked cookies alone or or a special treat make delicious icecream sandwiches! The perect ending to this weekend moment!


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homemadeIts easier with

Prepare, store and share your homemade favourites the easy way, with Glad!We all have our favourite tricks to help ensure our recipes are a success and canbe shared by all. Add a few more to your repertoire with a little help from Glad.

HOSTWITHTHEMOST!

Whenhosting,alwaysrememberto

haveextraGladWareContainersonhandsothatyourguestscantake

homeleftovers.Writeoutcopiesofaspecialrecipetotakealongwiththepackedgoodies.

Extra-sturdy GladWareContainers with

Interlocking Lids havea tight seal to seal infreshness and preventmessy leaks. Andas always, theyremicrowave, freezerand dishwasher safe.

CONVENIENTCOOKIES!Forready-to-bakecookies,prepare

aheadandfreezeballsofdoughonacookiesheet.Oncefrozen,transfertoaGladGripn

SealFreezerbag

andremovefromfreezerwhenyouarereadyforfresh-baked

cookies.Tobakefromfrozenadd5minutestothebakingtime.

GLAD Freezer Bagshelp keep frozenleftovers fresh and

tasty for the secondtime around. And theconvenient write-on strip takes theguesswork out ofwhats in the freezer.

SPLATTERSHIELD!Dontwantsplattersandfngerprintsalloveryourcookbook

?

Whileworkingonarecipe,coverthepagewithGladPressnSealwraptokeepitopenandclean.

GLAD Pressn Seal wrap provides the mostversatile* food storage solution because ofits unique seal.

DOES NOT CONTAIN BISPHENOL A OR POLYVINYL CHLORIDE (PVCS) *Seals like a food wrap and can make food bags, but also can be usedfor non-food objects. Glad and GladWare are registered trademarks of The Glad Products Company; 2008 The Clorox Company of Canada.

For more great tips, visit www.glad.com


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21


24 mini paper liners

cup (125 mL) butter, melted cup (50 mL) Chipits* Semi-Sweet

Chocolate Chips, melted

cup (50 mL) cocoa powder

cup (175 mL) SPLENDA No Calorie

Sweetener, Granulated

cup (50 mL) SPLENDA Brand Brown Sugar Blend

2 eggs


cup (125 mL) Robin Hood All Purpose Flour

1 tbsp (15 mL) instant espresso powder orgranulated instant coee

tsp (4 mL) baking powder

tsp (1 mL) salt

cup (125 mL) Chipits* Semi-Sweet Chocolate Chips

1. Preheat oven to 350F (180C). Line mini mufn cups with paper liners.

2. Combine frst 7 ingredients in medium sized bowl. Add remainingingredients. Stir until combined. Fill each mufn cup ull.

3. Bake in preheated oven or 12-15 minutes or until set. Serve warmor at room temperature.

Tips Use a mini ice cream scoop to place batter in mufn cups.

The coee powder can be omitted i desired.

These brownies can also be baked in 9 x 9 (2.5 L) pan or 20-25minutes or until set.

To always have brownies on hand, reeze baked brownies in GLADFreezer Bags. Thaw beore serving.

Chocolate Brownie BitesPreparation Time: 10 minutes Baking Time: 15 minutes Makes: 24 brownie bites Freezing: excellent


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Filling

1 cup (250 mL) chopped pecans, toasted cup (125 mL) SPLENDA Brand Brown Sugar Blend

2 tsp (10 mL) cinnamon

Cake1 cup (250 mL) Crisco All Vegetable Shortening

1 cup (250 mL) SPLENDA Brand Brown Sugar Blend

3 eggs

2 cups (500 mL) low-at sour cream or plain yogurt


3 cups (750 mL) Robin Hood All Purpose Flour or

NutriTM

Flour Blend1 tsp (7 mL) baking powder

1 tsp (7 mL) baking soda

tsp (2 mL) salt

1 cup (250 mL) Chipits* SPECIAL DARK*

Chocolate Chips, divided

Tip This cake is perect or stress ree entertaining!

Assemble the cake the night beore, wrap well withGLAD Pressn Seal wrap and rerigerate or 6-24

hours beore baking.

1.Filling: Combine pecans, brown sugar blend, and cinnamon. Reserve.

2. Grease a 10 (4 L) tube pan.3.Cake: Beat shortening and brown sugar blend until light and uy.

Add eggs, one at a time, beating well ater every addition. Beat in sourcream and vanilla. Add next 4 ingredients and mix until combined.Stir in cup (125 mL) chocolate chips. Batter will be thick.

4. Spread hal the batter into prepared pan. Sprinkle hal the fllingmixture over batter.

5. Sprinkle remaining cup (125 mL) chocolate chips over flling.Spread remaining batter over chocolate chips and sprinkle withremaining flling. Cover and rerigerate or 6-24 hours.

6. Preheat oven to 350F (180C). Uncover coee cake and bake or65-75 minutes or until a toothpick inserted in centre o cake comesout clean. Serve warm or at room temperature.


Overnight Coffee CakePreparation Time: 25 minutes + overnight chilling Baking Time: 75 minutes Makes: 16 slices Freezing: excellent


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2 cups (500 mL) Blue Ribbon Orchard Choice

Mission or Calimyrna Caliornia Figs1 cup (250 mL) water

cup (50 mL) lemon juice

1 cup (250 mL) toasted chopped walnuts

11/3 cups (325mL) Robin Hood Nutri Flour Blend

cup (125 mL) brown sugar, packed


cup (125 mL) butter, chilled and cut into small pieces

2 cups (500 mL) goat cheese, room temperature

2 eggs

Tips Add 1 tbsp (15 mL) chopped resh rosemary to goat

cheese mixture. This makes a great hors doeuvre.

For a sweeter taste beat cup (125 mL) sugar and1 tsp (5 mL) vanilla into the goat cheese mixture.

1. Preheat oven to 350F (180C). Grease or line a 9 x 13 (3 L)

baking dish with parchment paper.2. Combine fgs, water and lemon juice in a medium saucepan. Bring

to a boil over medium-high heat. Cook 5 minutes or until fgs aretender. Cool slightly.

3. Place fg mixture in a ood processor or blender; process untilsmooth. Stir in chopped walnuts. Reserve.

4. Combine our, brown sugar and salt in bowl. Stir to combine. Cutin butter until mixture resembles coarse meal. Press mixture inprepared baking dish.

5. Gently spread fg mixture over prepared crust.

6. Beat goat cheese and eggs until smooth. Spread over fg mixture.

7. Bake in preheated oven or 30 minutes or until set. Serve warm or atroom temperature.


Fig & Goat Cheese SquaresPreparation Time: 30 minutes Baking Time: 30 minutes Makes: 30 Freezing: not recommended

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1 cup (250 mL) butter, sotened

1 cup (250 mL) brown sugar1 tsp (5 mL) vanilla

2 cups (500 mL) Five Roses All Purpose Flour

cup (125 mL) Challenge Canada Corn Starch

icing sugar or decorating

Tips Have the kids help by poking the holes to

make buttons.

Freeze and save or your next special occasion.

1. Preheat oven to 350F (180C). Line cookie sheets with

parchment paper.2. Beat butter, brown sugar and vanilla until light and uy. Add our

and cornstarch. Mix until dough orms.

3. Roll into (2 cm) balls. Place on prepared cookie sheets,atten slightly.

4. Bake in preheated oven 10 minutes. Remove, place on wire rack.With a wooden skewer or toothpick poke 4 holes in warm cookiesto make button holes. Cool and dust with icing sugar.

Challenge is a registered trademark o ACH Food Companies, Inc. Smucker Foods o Canada Co.

Brown Sugar ButtonsPreparation Time: 45 minutes Baking Time: 10 minutes Makes: 50 cookies Freezing: excellent


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Bars

3 cups (750 mL) Robin Hood or Old Mill Oats1 cup (250 mL) toasted almonds, coarsely chopped

1 cup (250 mL) sunfower or pumpkin seeds or

combination o both

1 cup (250 mL) Sun-Maid Natural Raisins

1 can (300 mL) Regular or Low Fat Eagle Brand


cup (125 mL) Crisco All Vegetable Shortening,

melted

1 tbsp (15 mL) Windsor Kosher Salt

Topping1 cup (250 mL) Chipits* Semi-Sweet ChocolateChips, melted


1. Preheat oven to 350F (180C). Line a 15 x 10 jelly roll pan with

parchment paper.2. Combine all ingredients or bars in a large bowl. Mix well. Press

evenly into prepared pan.

3. Bake in preheated oven 25-30 minutes or until golden brown.Cool slightly.

4.Topping: Combine melted chocolate and kosher salt. Drizzle overbars. Allow chocolate to harden. Cut into bars.

Tip Lining a pan with parchment paper, overlapping the sides, allows or

easy removal and cutting o squares.


Sweet & Salty Granola BarsPreparation Time: 10 minutes Baking Time: 25 minutes Makes: 36 bars Freezing: excellent

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48 mini cupcake paper liners

Cupcakes cup (125 mL) Crisco All Vegetable Shortening

1 cup (250 mL) granulated sugar

2 eggs


2 cups (500 mL) Robin HoodAll Purpose Flour

1 tsp (7 mL) baking powder

tsp (1 mL) salt

cup (175 mL) Carnation Regular, 2%,

or Fat Free Evaporated Milk

cup (50 mL) multicoloured sprinklesIcing cup (125 mL) butter, sotened

6 cups (1.5 L) icing sugar

cup (125 mL) Carnation Regular, 2%,

or Fat Free Evaporated Milk


1. Preheat oven to 350F (180C). Line mini mufn pans with paper liners.

2. Cupcakes: Beat shortening and sugar until light and uy. Add eggsone at a time, beating well ater each addition. Add vanilla.

3. Combine dry ingredients in a separate bowl. Add hal o dry mixtureto wet ingredients. Add milk and then remaining dry mixture. Foldin sprinkles. Place batter in prepared pans.

4. Bake in preheated oven 15-17 minutes. Cool. Repeat process withsecond pan.

5. Icing: Beat butter, 3 cups icing sugar, milk and vanilla or 5minutes. Add remaining icing sugar 1 cup (250 mL) at a time,beating or 1 minute ater each addition. Ice cupcakes once cool.

Tips Use a small ice cream scoop to place the batter into prepared pans.

Have the kids help decorate the cupcakes.

Add a ew drops o ood colouring to the icing.


TieDyed Mini CupcakesPreparation Time: 15 minutes Baking Time: 17 minutes Makes: 48 mini cupcakes Freezing: excellent

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*Trade mark o Hershey Canada Inc. used with permission*SKOR is a trademark o Hershey Chocolate &Conectionary Corp. Smucker Foods o Canada Co.

Toffee Crunch Crpe CakePreparation Time: 60 minutes + 2 hours chilling time Cooking Time: 40 minutes Makes: 16 servings Freezing: excellent (crpes only)

Crpes

1 cups (375 mL) Robin Hood All Purpose Flour cup (50 mL) granulated sugar

tsp (1 mL) salt

1 cups (375 mL) Carnation Regular, 2% or Fat Free

Evaporated Milk

cup (125 mL) water

4 eggs

cup (50 mL) Crisco All Vegetable Shortening, melted


tsp (1 mL) salt

1 tsp (5 mL) Crisco

Canola or Vegetable OilFilling2 cups (500 mL) whipping cream


1 tbsp (15 mL) orange zest (optional)

1 pkg (200 g) Chipits* SKOR* Toee Bits

icing sugar or garnish

Tip Crpes can be flled with ice cream or ruit.

1. Crpes: Combine all ingredients or crpes in a ood processor,

blender or bowl. Mix until you have a smooth thin batter. Cover andlet rest 30 minutes.

2. Heat a 10 (25 cm) non-stick skillet or crpe pan over medium heat.Brush pan lightly with oil. Add about cup (125 mL) batter to pan.Swirl batter around pan and pour excess back into bowl so crpe willbe very thin. Cook until bottom browns, 2-3 minutes, and turn crpeover to cook other side. Flip out onto clean tea towel. Repeat until allbatter is used. You should have 10-14 crpes. The frst crpe usuallydoes not come out right. Dont worry, just toss out the frst one andcontinue on.

3.Filling: Whip cream in a large bowl until thick and cream holds itsshape. Beat in vanilla and zest.

4.Assembly: Place 1 crpe on cake plate. Spread with thin layer o whippedcream. Sprinkle with 2 tbsp (30 mL) Toee Bits. Repeat until crpesand flling are used up. Cover with plastic wrap and chill or 2 hours -overnight. Sprinkle with icing sugar beore serving.

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Cake

1 pkg Robin Hood Angel Food Cake Mix11/3 cups (325 mL) cold strong coee

cup (125 mL) Chipits* Semi-Sweet

Chocolate Chips

Filling cup (175 mL) whipping cream

1 cup (250 mL) Chipits* Semi-Sweet

Chocolate Chips

Topping1 cups (300 mL) whipping cream

cup (50 mL) icing sugar1 tsp (5 mL) vanilla

tsp (1 mL) cinnamon


2. Cake: Place angel ood cake mix and coee in mixer. Beat 30 seconds onlow speed. Increase speed to medium and beat or 1 minute. Divide mixtureinto two 9 (22 cm) ungreased cake pans. Sprinkle with chocolate chips.

3. Bake in preheated oven 30-35 minutes.

4. Cool cakes by placing them upside down on a wire rack while stillin the pans.

5. Filling: Bring cup (175 mL) cream to a boil. Add chocolatechips, stir to combine. Remove rom heat and let cool slightly.

6.Topping: Whip cream until it has thickened and holds its shape.Beat in icing sugar and vanilla.

7.Assembly: Spread hal the flling over bottom layer o cake, allowingchocolate to drip down sides. Place second layer on top. Spread withremaining flling. Cover with whipped cream, orming peaks to look likea cappuccino.

8. Sprinkle with cinnamon. Rerigerate until ready to serve.

*Trade mark o Hershey Canada Inc. used with permission Smucker Foods o Canada Co.

Cappuccino TortePreparation Time: 15 minutes Baking Time: 35 minutes Makes: 16 servings Freezing: not recommended

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1 pkg (1 tbsp/15 mL) powdered unfavoured gelatin

cup (50 mL) cold water1 cups (375 mL) Carnation Regular, 2% or Fat Free

Evaporated Milk

cup (175 mL) Smuckers No Sugar Added Apricot

Fruit and Concentrated White Grape Juice Spread

cup (125 mL) plain yogurt


Sauce2 cups (500 mL) Europes Best rozen 4-Field

Berry Mix

cup (125 mL) Smuckers

No Sugar Added ApricotFruit and Concentrated White Grape Juice Spread

2 tbsp (30 mL) water

Tips Try using your avourite avour oSmuckers No

Sugar Added Fruit and Concentrated White GrapeJuice Spread or something dierent.

For a un entertaining idea, let the panna cotta mixtureset in dierent shaped glasses or ceramic bowls.

1. Combine gelatin and water in a small bowl. Let stand 10 minutes.

2. Place evaporated milk and ruit spread in a medium saucepan. Cookover medium heat until mixture just comes to a boil. Remove romheat. Stir in reserved gelatin. Mix until well combined. Add yogurtand vanilla, stirring to combine.

3. Pour cup (125 mL) mixture into 6 small dessert bowls.Rerigerate until set; about 2-4 hours. To serve run a knie aroundthe sides and turn out upside down onto serving dish.

4. Sauce: Place berries, ruit spread and water in a saucepan. Bring toa boil. Lower heat and simmer 10 minutes. Rerigerate until cool orready to serve over panna cotta.


Apricot Panna CottaPreparation Time: 15 minutes + 2 hours chilling time Cooking Time: 10 minutes Makes: 6 servings Freezing: not recommended


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1 envelope Robin Hood Flaky Pie Crust Mix

Filling1 cup (250 mL) granulated sugar

cup (125 mL) Crown Lily White Corn Syrup

or Crown/BeeHive Golden Corn Syrup

cup (125 mL) water

tsp (2 mL) cinnamon

3 apples, peeled, cut in (1 cm) cubes

(about 3 cups/750 mL)

2 cups (500 mL) Europes Best

rozen Harvest Cranberries

cup (50 mL) Challenge

Canada Corn Starch3 tbsp (45 mL) cold water

Topping4 egg whites

cup (125 mL) Crown Lily White Corn Syrup

1. Prepare pie crust according to package directions. Roll out dough

on a lightly oured surace and ft into a 9 (23 cm) pie plate. Bakeaccording to directions.

2. Filling: Combine frst 4 ingredients in large saucepan. Add apples. Cookover medium-high heat or 10 minutes. Add cranberries and cook 10minutes longer or until cranberry skins pop open.

3. In a small bowl, mix cornstarch and 3 tbsp (45 mL) water until smooth.Add to cranberry mixture. Bring to boil over medium-heat and boil 1minute, stirring constantly. Cool to room temperature. Spoon into pie crust.


5.Topping: Beat egg whites at high speed until sot peaks orm. Gradually

beat in corn syrup; continue beating until sti peaks orm. Spoonmeringue over the flling, mounding it in the centre and spreading it allthe way to the outer edge, so it touches the crust.

6. Bake in preheated oven 10-12 minutes or until meringue is lightly browned.

Crown Lily White is a registered trademark o ACH Food Companies, Inc.Crown is a registered trademark o ACH Food Companies, Inc.BeeHive is a registered trademark o ACH Food Companies, Inc. Smucker Foods o Canada Co.

Cranapple Meringue PiePreparation Time: 60 minutes Baking Time: 12 minutes Makes: 8-10 servings Freezing: not recommended


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Cookies1 cup (250 mL) Crisco All Vegetable Shortening,melted and cooled

1 cup (250 mL) brown sugar, packed

cup (125 mL) granulated sugar

2 eggs


3 cups (750 mL) Robin Hood or Old MillOats

1 cups (375 mL) Robin Hood Nutri Flour Blend

1 tsp (5 mL) baking soda

tsp (2 mL) cinnamon

tsp (2 mL) salt

1 pkg (250 g) Chipits*SPECIAL DARK*

Chocolate Chips

cup (125 mL) Chipits* SKOR* Toee Bits

1 cups (375 mL) Europes Best rozen Harvest

Cranberries, coarsely chopped

Ice Cream Sandwiches5-6 cups (4-5 L) vanilla ice cream or any o your other

avourite favours

1.Cookies: Preheat oven to 350F (180C). Line baking sheets withparchment paper.

2. Beat shortening and sugars until combined. Add eggs and vanilla.Add next 5 ingredients, mixing until incorporated. Beat in remaining3 ingredients.

3. Drop dough by heaping tablespoons (15 mL) onto prepared bakingsheets, about 2 (5 cm) apart.

4. Bake or 15-17 minutes until cookies are golden. Let cool on bakingsheets 3-5 minutes. Transer to wire rack until cool.

5. Ice Cream Sandwiches: Take two cookies, place a scoop

(approximately cup/50 mL) o your avourite ice cream betweenthe cookies and press gently.

Oatmeal Cookie Ice Cream SandwichesPreparation Time: 60 minutes (cookies) + 20 minutes (ice cream sandwiches) Baking Time: 17 minutes 44 cookies or 22ice cream sandwiches Freezing: excellent

*Trade mark o Hershey Canada Inc. used with permission*SPECIAL DARK and SKOR are trademarks o HersheyChocolate & Conectionery Corp. Smucker Foods o Canada Co.


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