robinhood.ca

The smell and taste of home - baked goodness, made with love and shared with everyone.

Let’s bake!

contentsofTable “ The Love of BakingTM” helpers!

Kid Friendly

Easy Recipe

The Love of BreakfastStrawberry Toasties ............................... 4

Blueberry Oat Flaxseed Muffins .............. 5

Doughnut Muffins ................................. 6

The Love of CookiesMilk Chocolate Fudge Crackles .............. 8

Peanut Brittle Cookies ........................... 9

Sugary Citrus Twists ............................ 10

Raspberry Lemon Whoopie Pies ........... 11

The Love of SavouryFamily Style Stromboli ......................... 20

Asparagus Custard Quiche .................. 21

The Love of CakesFudge Marble Swirl Cake ..................... 22

Sticky Bun Coffee Cake ....................... 23

Vanilla Bean Cheesecake with Peaches ...................................... 24

Lemon Meringue Cake ........................ 25

The Love of Sweet TreatsDulce de Leche Bars ........................... 26

Cranberry & White Chocolate Shortbread .......................... 27

Toffee Apple Squares .......................... 28

Chocolate Challah Bread ..................... 29

Butter Tart Pie ..................................... 30

Kids will enjoy helping to make these recipes. And they’ll love eating them too!

Even the most inexperienced baker or cook can make these recipes.

Time Saver

These recipes can be prepared ahead or are super quick for those busy nights.

Folgers® Pairing

Pair these recipes with a cup of Folgers® coffee! See tips for recommended blends.

•Tryusinga3”squareorroundcookiecutterfora morepolishedlook.

strawberry toasties

The

breakfastofLove

Tip

Prep Time:15mins+refrigeration|Bake Time:15mins|Makes:12toasties|Freezing:excellent

1.Preheatovento400°F(200°C).Lineabakingsheetwithparchmentpaper.

2.Pourflour,sugarandsaltinalargebowl.Usingapastryblenderoryourfingers,workinshorteninguntilitresemblescoarsecrumbswithsomesmallpea-sizedpieces.Sprinkle2tbsp(30mL)wateroverflourmixture.Usingafork,mixuntildoughismoistenoughtoholdtogetherwhenpressed.Addremainingwaterbytablespoon(15mL),ifneeded.

3.Shapedoughintoaball.Divideinhalf.Formeachhalfinto½”(1cm)thickrectangles.Wrapinplasticwrap.Chill30minutes.

4.Onapieceofplasticwrap,roll1pieceintoarectanglemeasuringabout9”x12”(23x30cm).Cutinto12equalpieces.On6pieces,spreadwith1tbsp(15mL)jam,leavinga½”(1cm)border.Whiskeggwith1tbsp(15mL)water.Onother6,lightlybrushwitheggmixture.Sandwichegg-brushedsidedownpieceswithjampieces.Usingprongsofafork,pressedgestosealandplaceonbakingsheet.Repeatwithremainingdough.Reserveeggmixture.

5.Topping:Lightlybrushtopswithreservedeggmixture.Bakeinpreheatedoven13-15minutes.Coolonawirerack.Stiricingsugarwithevaporatedmilk.Spreadovercooledtoasties.

2 cups(500mL)Robin Hood®AllPurposeFlour

3 tbsp(45mL)granulatedsugar1 tsp(5mL)salt2-4tbsp(30-60mL)coldwater

(60ºF/16ºC)¾ cup(175mL)Crisco®

All-VegetableShortening,chilled2/3 cup(150mL)Smucker’s®Pure

StrawberryJam1 eggTopping½ cup(125mL)icingsugar4 tsp(20mL)Carnation®Regular,

2%orFatFreeEvaporatedMilk

4

Prep Time:15mins|Bake Time:25mins|Makes:12muffinsFreezing:excellent;reheatindividuallyinmicrowave

1.Preheatovento375°F(190°C).Greaseorlinea12-cupmuffinpanwithpaperliners.Inalargebowl,combineoats,yogourt,sugar,oil,eggandrind.

2.Inaseparatebowl,stirflourwithflaxseed,cinnamon,bakingpowder,bakingsodaandsalt.Stirallbut2tbsp(30mL)intooatmixture.

3.Tossfrozenblueberrieswithreserved2tbsp(30mL)flourmixture.Foldblueberryflourmixtureintobatteruntiljustmixed.

4.Divideamongmuffincups.Sprinkleeachwithadditionaloats.Bakeinpreheatedoven23-25minutesoruntilgoldenandtopspringsbackwhenlightlypressed. Coolonawirerack.

1 cup(250mL)Robin Hood®/MDorOld Mill®/MDOats

1 cup(250mL)Astro®OriginalBalkanStylePlainYogourt,1%,2%or3%

2/3 cup(150mL)lightbrownsugar,packed1/3 cup(75mL)Crisco®VegetableorCanolaOil1 egg1 tbsp(15mL)finelygratedorangerind1 cup(250mL) Robin Hood Nutri™FlourBlend2 tbsp(30mL)groundflaxseed1 tsp(5mL)each;cinnamonandbakingpowder½ tsp(2mL)each;bakingsodaandsalt1 cup(250mL)Europe’s Best®Woodland

Blueberries,frozen additionalRobin HoodorOld MillOats

forsprinkling

•AddacupofFolgers Classic Roast®coffeetostartyourdayoffright.

The

breakfastofLoveblueberry oat flaxseed muffins

5

of

The

breakfastofLovedoughnut muffins

Prep Time:10mins|Bake Time:35mins|Makes:12muffins|Freezing:excellent(beforecoatingwithsugar)

1.Preheatovento350°F(180°C).Greaseorlinea12-cupmuffinpanwithpaperliners.

2.Inamediumbowl,combineflour,bakingpowder,bakingsodaandsalt.Inseparatebowl,mixevaporatedmilkandyogourt.

3.Inaseparatebowl,beatshortening,butterandsugartogetheruntillightandfluffy.Addineggs,beatingwellaftereachaddition.Addvanilla.

4.Withmixeronlow,addflourandyogourtmixturestoshorteningmixture,startingandendingwithflourmixtureandscrapingdownbetweeneachaddition.Foldinapple.Scoopbatterintopreparedmuffincups.

5.Bakefor30-35minutesoruntilfirmtothetouch.Letcoolinpanonawirerackfor5minutes.

6. Topping:Inasmallbowl,combinesugarandcinnamon.Whilemuffinsarestillhot,brushwithmeltedbutter.Rolleachmuffinincinnamonsugaruntilthoroughlycoated.Bestservedwarm.

3 cups(750mL)Robin Hood® AllPurposeFlour1 tbsp(15mL)bakingpowder¼ tsp(1mL)bakingsoda¾ tsp(4mL)salt¾ cup(175mL)Carnation®Regularor

2%EvaporatedMilk1/3 cup(75mL)plainyogourt½ cup(125mL)Crisco®All-VegetableShortening¼ cup(50mL)unsaltedbutter,softened¾ cup(175mL)Redpath®granulatedsugar2 eggs2 tsp(10mL)vanillaextract2 cups(500mL)gratedappleTopping1 cup(250mL)Redpath®granulatedsugar1 tbsp(15mL)cinnamon¼ cup(50mL)unsaltedbutter,melted

6

•Forachewier,softercrackle,tryEagle Brand® RegularSweetenedCondensedMilk.

The

cookiesofLove

Tip

milk chocolate fudge cracklesPrep Time:15mins+refrigeration|Bake Time:13minspersheet|Makes:48crackles|Freezing:excellent

1.Preheatovento325°F(160°C).Line2bakingsheetswithparchmentpaper.

2.Inaglassbowlinmicrowave,meltshorteningandsemi-sweetchocolatechipsonMedium(50%).Addinsugarandtheneggsoneatatime,stirringwellaftereachaddition.Letcoolfor5minutes.

3.Mixinsweetenedcondensedmilkandvanilla.Addnext4ingredients;mixwelltocombine.Coverwithplasticwrapandrefrigeratefor1½hoursupto8hours.

4.Sifticingsugarinashallowbowl.Betweenpalmsofhand,rollpiecesofchilleddoughtoform1¼”(3cm)balls.Dropballsintoicingsugarandtosslightlyuntilwellcoated.Placeonpreparedbakingsheetsandflattenveryslightly.Repeatwithremainingdoughandremainingicingsugar,spacingabout1½”(4cm)apartonbakingsheet.

5.Bakeeachsheetinpreheatedovenfor11-13minutesoruntiljustbeginningtofeelfirmwhenpressedincentre.Letcoolonbakingsheetonwireracksfor5minutes.Transfercracklestowirerackstocoolcompletely.

¼ cup(50mL)Crisco®All-Vegetableshortening1 cup(250mL)semi-sweetchocolatechips¼ cup(50mL)granulatedsugar2 eggs2/3 cup(150mL)Eagle Brand®RegularorLow

FatSweetenedCondensedMilk1 tsp(5mL)vanillaextract1½cups(375mL)Robin Hood®AllPurposeFlour½ tsp(2mL)bakingpowder¼ tsp(1mL)salt1½cups(375mL)Chipits®MilkChocolateChips¾ cup(175mL)icingsugar

8

1.Preheatovento350°F(180°C).Linebakingsheetswithparchmentpaper.

2.Inalargebowl,beatshorteningwithsugarsandvanillauntilcreamy.Beatinegg.Addflour,bakingsodaandsalt,mixinguntilincorporated.Stirin1cup(250mL)peanutbutterchips,alltoffeebitsandallpeanuts.

3.Dropmixturebyroundedtablespoons(15mL)ontopreparedbakingsheets,about2”(5cm)apart.

4.Bakeeachsheetinpreheatedoven10-12minutesoruntildeepgoldenbrownandjustset.Coolonsheet,3minutes.Removetowireracksandcoolcompletely.MeltremainingpeanutbutterchipsinmicrowaveonHigh(100%)about45seconds.Drizzleovercooledcookies.

The

cookiesofLove

•ThesePeanutBrittleCookiesarequicktoprepareandcanbe storedinthefreezerina Ziploc®brandSnap’nSealContainer untilthetemptationarisesorunexpectedguestsdropin.

Tip

peanut brittle cookiesPrep Time:10mins|Bake Time:12minspersheet|Makes:44cookies|Freezing:excellent

½ cup(125mL)Crisco®GoldenAll-VegetableShortening

½ cup(125mL)lightbrownsugar,packed¼ cup(50mL)granulatedsugar1 tbsp(15mL)vanillaextract1 egg1¼cups(300mL)Robin Hood®

AllPurposeFlour½ tsp(2mL)each;bakingsodaandsalt1 pkg(300g)Chipits®REESE®Peanut

ButterChips,divided1 cup(250mL)Chipits®SKOR®ToffeeBits¾ cup(175mL)unsaltedpeanuts

9

sugary citrus twistsPrep Time:40mins|Bake Time:12mins|Makes:48twists|Freezing:excellent

Sweet News!NowRedpathSugarcomesinareclosablecontainer!

•Nomoremess•Easytouse,justopenandscoop

•Easytostore•Recyclableorre-usable

asastoragecontainer

1 cup(250mL)Redpath®granulatedsugar1 cup(250mL)Crisco®

All-VegetableShortening2 tbsp(30mL)finelygratedlemonrind2 eggs

4 eggyolks1 tsp(5mL)vanillaextract4 cups(1L)Robin Hood®AllPurposeFlour1 tsp(5mL)salt Redpath®granulatedsugarforsprinkling

1.Preheatovento350°F(180°C).Linebakingsheetswithparchmentpaper.

2.Inalargebowl,beatsugarwithshorteningandrinduntilfluffy.Beatineggs,yolksandvanillauntilmixed.Addflourandsalt.Beatuntilwellblended.

3.Onalightlyflouredsurface,kneaddoughacoupleoftimes.Forminto2(10”/25cm)logs.Workingwith1logatatime,sliceinto12pieces.Cuteachpieceinhalfandrollintoballs.

4.Assembly: Rolleachballintoan8”(20cm)rope(ifdoughcracksjustsquishtogether).Cutropeinhalf.MakeanXwithropes.Twisttoformcookies.Placeonparchmentspacing 2”(5cm)apart.Repeatwithremaininglog.Generouslysprinklewithsugar.

5.Bake10-12minutesuntilbaseisgolden.Cool3minutesonbakingsheets.Removetowirerackstocoolcompletely.

RedpathSugarBringinginnovationtobaking!

redpathsugar.com

•Foravarietyofflavours,tryotherSmucker’sJamvarieties.

The cookiesofLove

Tip

1.Preheatovento350°F(180°C).Line2bakingsheetswithparchmentpaper.

2.Mixtogetherevaporatedmilkandlemonjuice;setaside.

3.Inamediumbowl,combineflour,rind,bakingsodaandsalt.

4.Inaseparatebowl,usingelectricbeaters,beattogethershorteningandsugaruntillightandfluffy.Beatineggandvanilla.Withmixeronlow,addtheflourandmilkmixtures,startingandendingwiththeflourmixtureandscrapingdownbowlbetweeneachaddition.

5.Scoopheapingtablespoons(15mL)ofbatter;dropontopreparedbakingsheets,spacingabout2”(5cm)apart.Bakefor13-15minutesoruntiltopsareset.Coolonbakingsheetonwireracksfor2minutes.Transfercookiestowirerackstocoolcompletely.

6.Assembly:Spreadundersideof1cookiewithjam.Sandwichwithanothercookie,flatsidedown.Repeatwithremainingcookiesandjam.Sprinkleicingsugarovertopofpiesandserve.

raspberry lemon whoopie piesPrep Time:10mins|Bake Time:15mins|Makes:30cookies(15pies)|Freezing:excellent

1 cup(250mL)Carnation®2%orFatFreeEvaporatedMilk

2 tbsp(30mL)lemonjuice,freshlysqueezed

21/3cups(575mL)Robin Hood®AllPurposeFlour

1 tbsp(15mL)finelygratedlemonrind1 tsp(5mL)bakingsoda pinchsalt½ cup(125mL)Crisco®Golden

All-VegetableShortening1 cup(250mL)Redpath®

granulatedsugar1 egg1 tsp(5mL)vanillaextract½ cup(125mL)Smucker’s®

PureRaspberryJamicingsugar(optional)

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Robin Hood® Flour isPROUDLY MADE WITH

CANADIAN WHEAT

Robin Hood® Flour isPROUDLY MADE WITH

CANADIAN WHEAT

Robin Hood® Flour isPROUDLY MADE WITH

CANADIAN WHEAT

When you bake with

Robin Hood® Flour you are using

100% Canadian Wheat.

You want your family to have

nothing but the best, and so do we.

Thank you for letting us be a part

of your memories.

Bake some memories.O OTHE MUFFINS WILL BE GONE IN MINUTES.BUT THE MEMORIES WILL LAST FOREVER.THE MUFFINS WILL BE GONE IN MINUTES.BUT THE MEMORIES WILL LAST FOREVER.THE MUFFINS WILL BE GONE IN MINUTES.BUT THE MEMORIES WILL LAST FOREVER.

©/TM/®SmuckerFoodsofCanadaCorp.

roBiNHooD.Ca

For fresh tips and recipes, and special offers, visit Ziploc.ca

BRAND

Keep your love freshKeep your love fresh

’Tis the season to use Ziploc® brand bags and containersto seal in the freshness of your festive baking!

Holiday baking is truly a labour of love. And for generations, bakers havemade Ziploc® brand the most trusted name in preserving, organizing and

sharing their precious creations.

Limited Edition Holiday Lineup!

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Rich and creamy Carnation® Evaporated Milk makes a perfect substitute for cream in many recipes.

Carnation Evaporated Milk is lovable in so many ways. Try it in your tea, coffee, smoothies, soups and sauces. Don’t forget

about your favourite cakes, pies and cookies too!

Have you tried Carnation Fat Free Evaporated Milk? It offers the richness without the fat!

For recipes your family will love, visit carnationmilk.ca

•Pickyeaters?FillyourStromboliwithyourfamily’sfavouritecheese,meatandvegetables-awinnerdinnereverytime.

The

savouryofLove

Tip

family style stromboliPrep Time:20mins|Bake Time:20mins|Makes:8servings|Freezing:notrecommended

1.Preheatovento400°F(200°C).Greaseabakingsheetorlinewithparchmentpaper.

2.Crust:Inalargebowl,combine1cup(250mL)offlourwithyeast,sugarandsalt.Addwaterthenoil,mixing1minuteoruntilwellblended.Stirin¼cup(50mL)flouratatime,tomakeasoftandslightlystickydough.

3.Withflouredhands,spreaddoughontopreparedbakingsheetintoa16”x9”(40x23cm)rectangle.

4.Filling:Patthawedvegetablesuntilverydryorusefreshvegetablesasis.Spreadsauceoverdoughleavinga1”(2.5cm)border.Sprinklehalfthecheese,allpepperoni,allvegetablesandallseasoning.Finallyaddtheremainingcheese.Patdownfilling.Whiskeggwith1tbsp(15mL)water.Brushoncrustedges.

5.Startingatlongedge,tightlyrolljelly-rollfashion.Sealends.Placeseamsidedownonbakingsheet.Brushtopwithremainingeggmixture.Bakeinpreheatedoven,15-20minutes,untildeepgolden.Letstand15minutesbeforeslicing.

Crust2 cups(500mL)Robin Hood®

AllPurposeFlour,divided2¼tsp(11mL)Fleischmann’s®PizzaYeast1½tsp(7mL)granulatedsugar¾  tsp(4mL)salt2/3 cup(150mL)verywarmwater,

(120°F-130°F/50°C-55°C)3 tbsp(45mL)Crisco®VegetableorCanolaOilFilling2 cups(500mL)Europe’s Best® Mediterranean

DicedDelite,frozenvegetables,thawed,oryourfavouritedicedvegetables,suchasonion,redpepperormushrooms

1/3 cup(75mL)tomatosauce2 cups(500mL)gratedMozzarellacheese,

divided½ cup(125mL)thinlyslicedpepperoni(optional)½ tsp(2mL)Italianherbseasoning1 egg1 tbsp(15mL)water

20

•Europe’s BestAsparagusSpearscookfasterthanfreshandtastegreateverytime.

The

savouryofLoveasparagus custard quiche

21

Prep Time:30mins+refrigeration|Bake Time:65mins|Makes:8servingsFreezing:notrecommended

1.Preheatovento425°F(220°C). 

2.Pastry:Inalargebowl,blendflourandsalt.Usingapastryblenderoryourfingers,workinshorteninguntilcoarsecrumbsform.Sprinkle2tbsp(30mL)wateroverdough;usingafork,mixinuntildoughisslightlymoist.Addremainingwaterifneeded.Shapedoughintoa½”(1cm)thickflatdisc.Wrapinplasticwrapandrefrigeratefor30minutes.

3.Onaflouredsurface,usingflouredrollingpin,rolldoughintoacirclemeasuring12”(30cm).Looselyrolldougharoundrollingpin,andthenunrolleasingdoughinto9”(23cm)deepdishpieplate. 

4. Filling:Cookasparagusaccordingtopackagedirections,2minutes.Drainwell,patdryandcutinto2”(5cm)pieces.Setaside.

5.Sprinklepieshellwithonionandredpepper.Whiskeggswithevaporatedmilk,mustard,saltandpepper. Stirincheeseanddill.Pourintoshell.Scatterasparagusontop. 

6.Bakeonlowershelffor20minutes.Reduceto350°F(180°C)andbakefor35-45minutesuntilset.Letstand15minutes.

Pastry11/3cups(325mL)Robin Hood®AllPurposeFlour½ tsp(2mL)salt½ cup(125mL)Crisco®All-Vegetable

Shortening,cubedandchilled2-4tbsp(30-60mL)icecoldwater(60ºF/16ºC)Filling½ pkg(150g)Europe’s Best®Asparagus

Spears,frozen¼ cup(50mL)thinlyslicedgreenonion½ cup(125mL)dicedroastedredpepper,

patteddry4 Naturegg™ Omega 3Eggs,lightlybeaten1 can(370mL)Carnation®Regularor

2%EvaporatedMilk1 tbsp(15mL)Dijonmustard½ tsp(2mL)each;saltandpepper1½cups(375mL)gratedGruyèrecheese2 tbsp(30mL)choppedfreshdill

fudge marble swirl cake

The

cakesofLove

Prep Time:15mins|Bake Time:40mins|Makes:16servings|Freezing:notrecommended

1.Preheatovento350°F(180°C).Greasea10”(4L)tubepan.

2.Cake:Inamediumbowl,siftflour,bakingpowder,bakingsoda,saltandrind.Reserve.

3.Inaseparatebowl,beatsweetenerandeggs,about2minutes.Mixinvanillaandoiluntilblended.Addhalfthereservedflourmixture,beatinguntiljustcombined.Addyogourtandremainingreservedflourmixture.

4.Remove2cups(500mL)ofthebatterintoamediumbowltomakechocolatebatter.Stirincocoauntilcompletelycombined.Addchocolatechipstovanillabatter.

5.Spreadhalfthevanillabatterintopreparedpan.Spoonchocolatebatterovertop.Topwithremainingvanillabatter.Swirlbatterwithasmallknife.

6.Bakeinpreheatedoven40minutesoruntilatoothpickinsertedincentrecomesoutclean.Coolinpanfor30minutes.Removetoracktocoolcompletely.

7.Glaze:Heatevaporatedmilkandpouroverchocolatechips.Letsit5minutes,thenstiruntilmixtureiscombined.Drizzleovercooledcake.

Cake2¾cups(675mL)Robin Hood®

BestforCake&PastryFlour1½tsp(7mL)bakingpowder½ tsp(2mL)bakingsoda¼ tsp(1mL)salt2 tbsp(30mL)finelygratedorangerind1½cups(375mL)SPLENDA®NoCalorie

Sweetener,Granulated3 eggs1 tbsp(15mL)vanillaextract1 cup(250mL)Crisco®Vegetableor

CanolaOil1¼cups(300mL)Astro®OriginalBalkan

StylePlainYogourt3 tbsp(45mL)unsweetenedcocoa,sifted½ cup(125mL)semi-sweet

chocolatechipsGlaze3 tbsp(45mL)Carnation®FatFree

EvaporatedSkimMilk,hot(90ºF/33ºC)1/3 cup(75mL)semi-sweetchocolatechips

22

•NothingpairsbetterwiththissweettreatthantheboldyetsmoothtasteofFolgers®BlackSilkCoffee.

The

cakesofLove

Prep Time:20mins|Bake Time:45mins|Makes:16servings|Freezing:excellent

1.Preheatovento350°F(180°C).Greasea9”(1.5L)roundcakepanwithatleast2”(5cm)highsides(notaspringformpan).Linebasewithacircleofparchmentpaper.

2.Topping:Inapot,meltbutter,addcornsyrupandbrownsugar,whiskinguntilsmooth.Spreadoverbaseofpreparedpan.Sprinklewithpecans.

3.Streusel:Inbowl,combinesugars,flourandcinnamon.Usingtwoknives,cutinbutteruntilmixtureisverycrumbly.Setaside.

4.Cake:Combineyogourtandbakingsoda;setaside.Inaseparatebowl,combineflour,bakingpowderandsalt.

5.Inalargebowl,usingelectricbeaters,creambutterwithsugarandeggs,beatingwellaftereachaddition.Addvanilla.Withmixeronlow,addtheflourandyogourtmixtures,startingandendingwiththeflourmixture.Spreadhalfofbatterevenlyoverthetoppinginpan.Sprinklewithhalfofstreuselmixture.Spreadremainingcakebatterovertopandsprinklewithremainingstreuselmixture.

6.Bakefor45minutesoruntilatoothpickinsertedincentrecomesoutclean.Coolonrackfor3minutes.Runsmallparingknifearoundedgesofcaketoloosenandremovecakefrompan.

Topping1/3 cup(75mL)unsaltedbutter,melted1/3 cup(75mL)Crown®/BeeHive®

GoldenCornSyrup¼ cup(50mL)lightbrownsugar,packed1 cup(250mL)pecans,choppedStreusel¼ cup(50mL)each;packedlightbrown

sugarandgranulatedsugar½ cup(125mL)Robin Hood®AllPurpose

Flour1 tbsp(15mL)cinnamon¼ cup(50mL)unsaltedbutter,chilled

andcutintopiecesCake1 cup(250mL)plainyogourt¾ tsp(4mL)bakingsoda2 cups(500mL)Robin HoodAllPurpose

Flour1½tsp(7mL)bakingpowder½ tsp(2mL)salt2/3 cup(150mL)unsaltedbutter,softened1 cup(250mL)granulatedsugar2 eggs½ tsp(2mL)vanillaextract

sticky bun coffee cake

23

•Keepaluminumtightlywrappedaroundspringformpanin waterbathtoavoidseepage.

vanilla bean cheesecake with peaches

Tip

The

cakesofLove

Prep Time:20mins+draining|Bake Time:80mins+refrigerationMakes:1cheesecake|Freezing:notrecommended

1.Lineafinemeshsievewithpapertowelorcheesecloth.Pourinyogourt;drainuntilreducedto2cups(500mL).Reserve.Cutvanillabeaninhalfvertically.Withsmallparingknife,scrapeoutseeds;setaside.

2.Crust:Preheatovento325°F(160°C).Inabowl,combinecrustingredients.Pressintobaseofgreased8½”(2.25L)springformpan.Placepanontopieceofaluminumfoil;pressfoiltightlytoouttersidesofpan.Bakefor10minutes.Setaside.

3.Filling:Usingelectricbeaters,blendcreamcheesewithvanillaseedsorextractuntilsmooth.Addinsugarandeggs,beatingwellaftereachaddition.Blendinsalt,reservedyogourtandevaporatedmilk.Pourintopreparedpan.

4.Placepaninlargeroastingpantopreparewaterbath.Pourinhotwater(120ºF/49ºC)tocome1”(2.5cm)upsides.Bakefor60-70minutesoruntiledgeissetbutcentreslightlyjiggles.Turnoffoven.Letcakecoolinovenfor1hour.Removetocoolcompletely.Refrigeratefor12hoursto3daysbeforeserving.

5.Peach Sauce:Inlargefryingpan,meltbutterovermediumheat.Addbrownsugarandspices.Stiruntilbubbly.Addpeaches,stirringuntilthawed.Stirinvanilla.Pourovercheesecakeandservewarm.

3 cups(750mL)Astro®OriginalBalkanStylePlainYogourt

1 vanillabean(or1tbsp/15mLvanillaextract)Crust1 cup(250mL)Robin Hood®/MD

orOld Mill®/MDOats3 tbsp(45mL)lightbrownsugar,packed2 tbsp(30mL)Robin HoodAllPurposeFlour¼ cup(50mL)unsaltedbutter,meltedFilling2 pkgs(each250g)creamcheese,softened¾ cup(175mL)granulatedsugar3 Naturegg™ Omega 3Eggs pinchsalt½ cup(125mL)Carnation®Regularor2%

EvaporatedMilkPeach Sauce2 tbsp(30mL)butter1/3 cup(75mL)lightbrownsugar,packed generouspincheseach;nutmeg,gingerand

cinnamon1 bag(600g)Europe’s Best®SunRipeHarvest

Peaches,frozen1 tsp(5mL)vanillaextract

24

lemon meringue cake

The

cakesofLove

Prep Time:30mins+refrigeration|Bake Time:35minsMakes:1x8-inchcake|Freezing:excellent(un-iced)

1.Preheatovento350°F(180°C).Lightlygreasetwo8”(22cm)roundcakepans.Linebottomswithroundsofparchmentpaper.

2.Lemon Curd:Inasmallbowl,dissolvegelatinwithcoldwaterfollowedbyhotwater,stirringuntilcompletelydissolved.Reserve.

3.Inasaucepan,whiskrind,juice,sugarandyolks.Cookovermedium-lowheat,whisking,untilthickened.Stirinevaporatedmilkandgelatinmixture.Pourintobowl,coverwithplasticandchillfor4hoursupto4days.

4.Cake: Whisktogethereggwhites,¼cup(50mL)evaporatedmilkandvanilla.

5.Inalargebowl,combineflour,sugar,bakingpowderandsalt.Usingelectricbeatersmixinbutterandremainingevaporatedmilkuntilbatterismoist.Beatfor1½minutes.In3additions,mixineggwhitemixtureuntilwellcombinedandtransfertopreparedpans.Bakefor25-35minutesoruntilatoothpickinsertedincentrecomesoutclean.Coolinpansonrack.

6.Meringue:Intopofdoubleboilerovermediumheat,whiskingredientstogether.Cook,whisking,untilsugardissolvesandmixtureiswarm(about110°F/45°C).Transfermixturetobowlandbeatmixtureonhighfor10minutesoruntilmeringueisthickandshiny.

7.Assembly: Cuteachcakeinhalfhorizontally.Placefirstlayeronplate,cutsideup.Spreadwith1/3oflemoncurd.Repeatwithremaininglayersandcurd.Icesidesandtopofcakewithpreparedmeringue,tappingmeringuewiththebackofaspoontomakepeaksinthemeringue.

Lemon Curd2 tsp(10mL)gelatin3 tbsp(45mL)each;coldwater

(60ºF/16ºC)andhotwater(120ºF/49ºC)

1 tbsp(15mL)finelygratedlemonrind

½ cup(125mL)lemonjuice,freshlysqueezed

¾ cup(175mL)granulatedsugar4 eggyolks¾ cup(175mL)Carnation®

Regularor2%EvaporatedMilkCake¾ cup(175mL)Naturegg™

Simply Egg Whites™,wellshaken1 cup(250mL)CarnationRegular

or2%EvaporatedMilk,divided2 tsp(10mL)vanillaextract3 cups(750mL)Robin Hood®Best

forCakeandPastryFlour1½cups(375mL)granulatedsugar4 tsp(20mL)bakingpowder½ tsp(2mL)salt¾ cup(175mL)unsaltedbutter,softenedMeringue1 cup(250mL)granulatedsugar¾ cup(175mL)Naturegg™

Simply Egg Whites™,wellshaken

25

sweet treatsofLoveThe

dulce de leche barsPrep Time:20mins|Bake Time:20mins+refrigeration|Makes:36bars|Freezing:notrecommended

1.Preheatovento350°F(180°C).Linea9”(23cm)squarebakingpanwithparchmentpapersothatitoverhangsendsforeasyremoval.

2.Beattogetherbutterwithsugaruntilfluffy.Beatinvanilla.Withmixeronlowspeed,mixinflourandgrahamcrumbs.Pressmixtureintobaseofpreparedpan.

3.Bakeinpreheatedovenfor20minutesoruntillightgolden.

4.Filling:Poursweetenedcondensedmilkintomicrowaveable8-cup(2L)wetmeasure.MicrowaveonMedium(50%)powerfor4minutes,stirringafter2minutes.Stirintoffeebits.MicrowaveonMedium-LoworDefrost(30%)powerfor8minutes,stirringevery2minutes,oruntilgoldenbrownandthickened.Pouroverbakedcrust.Refrigeratefor30minutes.

5.Topping:Meltsemi-sweetchocolatechips.Spreadlightlyoverfilling.Drizzlewhitechocolateover.Letsetcompletelybeforecuttingintosmallbars.

¾ cup(175mL)unsaltedbutter,softened¼ cup(50mL)lightbrownsugar,packed1 tsp(5mL)vanillaextract1¼cups(300mL)Robin Hood®

AllPurposeFlour¼ cup(50mL)grahamcrackercrumbsFilling1 can(300mL)Eagle Brand®Regularor

LowFatSweetenedCondensedMilk1 bag(200g)Chipits® SKOR®ToffeeBitsTopping1 bag(200g)semi-sweetchocolatechips2 oz(¼cup/50mL)whitechocolate,melted

(optional)

•StorethesefestiveholidaytreatsinZiploc®brand Snap’nSealContainerstokeepthemfresherlonger!

Tip

26

1.Preheatovento300°F(150°C).Linea9”x13”(3L)bakingpanwithparchmentpapersothatitoverhangsendsforeasyremoval.

2.Inalargebowl,combineflourwithcornstarchandsalt.

3.Inaseparatebowl,beatbutterwithicingsugarandvanillauntilverycreamy.Stirinflourmixture,thencranberriesandchocolatechips.Usingflouredfingers,patevenlyintopreparedpan.Usingafork,pricksurfaceallover.

4.Bakeinpreheatedoven40-50minutesoruntildeepgoldenaroundedges.Letstandinpanonwirerackfor30minutes.Usingparchmentpaper,liftoutofpan.Sliceintobarswhilestillwarm.Coolcompletely.Dustwithicingsugarifdesired.

1¾cups (425mL)Robin Hood®AllPurposeFlour½ cup(125mL)Fleischmann’s® CanadaBrand

CornStarch½ tsp(2mL)salt1 cup(250mL)unsaltedbutter,roomtemperature¾ cup(175mL)icingsugar1 tsp(5mL)vanillaextract½ cup(125mL)driedcranberries½ cup(125mL)whitechocolatechips icingsugarfordusting(optional)

•ComplimenttheflavoursofyourshortbreadwithacupofdeliciousFolgers Classic Roast®Coffee.

cranberry & white chocolate shortbread

sweet treatsofLoveThe

Prep Time:15mins|Bake Time:50mins|Makes:48bars|Freezing:excellent

27

•AwarmsquarewithahotcupofFolgers®BlackSilkCoffee-amatchmadeinheaven.

sweet treatsofLoveThe

1.Preheatovento350°F(180°C).Greasea9”x13”(3L)bakingpan.

2.Inalargebowl,combineflour,oats,sugar,bakingsoda,nutmegandsaltuntilwellmixed.Usingyourfingers,mixbutterintomixtureuntilcrumbsform.Firmlypathalfofmixtureintobottomofpan.

3.Inaseparatebowl,tossappleswithlemonjuice,sugarandcinnamon.Scatterevenlyoverbase.Sprinklewithremainingcrumblemixture,presslightly.

4.Bakeinpreheatedoven45-50minutesuntilapplesaretenderandtoppingisgolden.Coolslightlythencutintosquares.

5.Sauce:Placetoffeebits ina4-cup(1L)glassmeasuringcup.Stirincream.Microwave,uncoveredonHigh(100%),2-3minutesstirringevery30secondsuntiltoffeebitsmeltandsauceforms.

6.Servedrizzledwithwarmtoffeesauce.

2 cups(500mL)Robin Hood® Nutri™FlourBlend

2 cups(500mL)Robin Hood®/MDorOld Mill®/MDOats

1 cup(250mL)lightbrownsugar,packed1 tsp(5mL)each;bakingsoda,

nutmegandsalt1 cup(250mL)coldbutter,cutintocubes6 cups(1.5L)thinlyslicedpeeledapples,

about62 tbsp(30mL)each;lemonjuiceand

granulatedsugar2 tsp(10mL)cinnamonSauce1 pkg(200g)Chipits® SKOR®ToffeeBits1/3 cup(75mL)whippingcream

toffee apple squaresPrep Time:15mins|Bake Time:50mins|Makes:24squares|Freezing:notrecommended

28

chocolate challah bread

sweet treatsofLoveThe

29

1.Inasmallbowl,dissolvesugarinwater.Sprinkleyeastoverwaterandletstandfor10minutesoruntilfrothy.

2.Inaseparatebowl,combine3cups(750mL)offlourwithsalt.Stiryeastmixtureandnext5ingredientsintoflouruntilaroughcoarsedoughforms.

3.Turndoughoutontolightlyflouredsurface.Knead,dustingwithflourasnecessary,for10minutesoruntilasmoothelasticdoughforms.

4.Placedoughinalargegreasedbowl,turningtogreaseallover.Coverwithplasticwrapandletstandinwarm,draft-freeareafor1houroruntildoubledinsize.

5.Punchdowndough;kneadinchocolate.Dividedoughintoquarters;rollinto18”(45cm)longropesandbraid.Transfertobakingsheet.Coverlooselywithplasticwrapandletriseinwarm,draft-freeareafor1houroruntildoubledinsize.

6.Glaze:Preheatovento350°F(180°C).Brusheggoversurfaceofbread.

7.Bakeinovenfor30-35minutesoruntilgoldenbrownandloafsoundshollowwhentappedonthebottom.Letcoolonbakingsheetonwirerack,30-60minutes.

1 tbsp(15mL)granulatedsugar½ cup(125mL)warmwater

(110-115°F/45-56°C)1 pkgdryactiveyeast3½cups(875mL)Robin Hood®BestFor

BreadFlour(approx),divided1 tsp(5mL)salt¼ cup(50mL)honey2 Naturegg™ Omega 3Eggs,lightlybeaten2 Naturegg™ Omega 3Eggyolks¼ cup(50mL)Crisco®

VegetableorCanolaOil2 tsp(10mL)vanillaextract½ cup(125mL)semi-sweetchocolate,

choppedGlaze1 Naturegg™ Omega 3 Egg,lightlybeaten

Prep Time:20mins+rising|Bake Time:35mins|Makes:1largechallah|Freezing:excellent

of

•Fortheperfecttouch,trywithadollopofwhippedcream.

butter tart pie

Tip

sweet treatsofLoveThe

1.Preheatovento425°F(220°C). 

2.Pastry:Inalargebowl,blendflourandsalt.Usingapastryblenderoryourfingers,workinshorteninguntilcoarsecrumbsform.Sprinkle2tbsp(30mL)wateroverflour.Usingafork,mixinuntildoughisslightlymoist.Addremainingwaterifneeded.Shapedoughintoa½”(1cm)thickdisc.Wrapinplasticwrap.Refrigeratedoughatleast30minutes.

3.Onflouredsurfaceusingflouredrollingpin,rolldoughintoacirclemeasuring11”(27.5cm).Looselyrolldougharoundrollingpin,andthenunrolleasingdoughonto9”(23cm)pieplate.Crimpedges.

4. Filling:Sprinkleraisinsoverpieshell.Whiskcornsyrupwithsugar,eggs,butter,lemonjuice,vanillaandsalt.Pourintoshell.Bakeonlowerrackofpreheatedoven15minutes.Reducetemperatureto350°F(180°C)andbake20-25minutesuntiltopappearsset(itmaybebubbly).Letstand15minutesbeforeslicing.

Pastry11/3 cups(325mL)Robin Hood®AllPurposeFlour½ tsp(2mL)salt½ cup(125mL)Crisco®All-Vegetable

Shortening,chilledandcubed2-4tbsp(30-60mL)icecoldwaterFilling1 cup(250mL)raisins1¼cups(300mL)Crown®/BeeHive®CornSyrup½ cup(125mL)lightbrownsugar,packed3 eggs,lightlybeaten¼ cup(50mL)butter,melted2 tbsp(30mL)lemonjuice1 tbsp(15mL)vanillaextract¼ tsp(1mL)salt

Prep Time:30mins+refrigeration|Bake Time:40mins|Makes:10servingsFreezing:notrecommended

30

Recipe Serving Size Cal Pro (g) Fat (g) Carb (g) Fib (g) Sod (mg) Chol (mg)

Strawberry Toasties 1 toastie (2.5 oz) 299 3.4 15.7 36.6 0.7 205 16

Blueberry Oat Flaxseed Muffins

1 muffin (2.8 oz) 208 4.7 8.5 29.3 2.9 197 17

Doughnut Muffins 1 muffin (5.0 oz) 467 6.6 23.4 59.4 1.4 280 64

Milk Chocolate Fudge Crackles

1 crackle (0.9 oz) 111 1.7 4.8 15.3 0.6 27 11

Peanut Brittle Cookies 1 cookie (0.8 oz) 123 2.6 7.1 12.1 0.7 76 7

Sugary Citrus Twists 1 cookie (0.8 oz) 108 1.8 5.8 12.2 0.3 52 25

Raspberry Lemon Whoopie Pies

1 whoopie pie (2.6 oz) 245 4.2 8.6 37.8 0.6 113 13

Family Style Stromboli 1 serving (5.2 oz) 283 12 13.2 28.8 1.6 363 49

Asparagus Custard Quiche 1 serving (6.0 oz) 390 16.4 25.7 23.6 1.1 500 120

Fudge Marble Swirl Cake 1 serving (2.9 oz) 288 5 17.7 27.7 1.7 131 37

Sticky Bun Coffee Cake 1 serving (3.4 oz) 376 4.5 21 44.8 1.3 189 65

Vanilla Bean Cheesecake with Peaches

1 serving (6.2 oz) 292 6.9 18 28.1 0.9 188 95

Lemon Meringue Cake 1 serving (5.0 oz) 379 8.1 10.5 63.7 0.9 209 75

Dulce de Leche Bars 1 bar (1.1 oz) 151 1.8 7.7 18.7 0.5 42 16

Cranberry & White Chocolate Shortbread

1 serving (0.5 oz) 77 0.7 4.5 8.7 0.2 27 10

Toffee Apple Squares 1 serving (2.8 oz) 245 3.2 12.4 31.7 2.2 246 31

Chocolate Challah Bread 2 slices (3.7 oz) 337 9.4 11.5 49.4 1.8 250 97

Butter Tart Pie 1 serving (4.4 oz) 435 4.4 18.4 67.5 1.4 283 68

servingperNutrients

The above Nutrients per serving information is based on the use of the lowest fat variety of Carnation® Evaporated Milk orEagle Brand®SweetenedCondensedMilkspecifiedineachrecipe.

©/TM/MC/®/MD Smucker Foods of Canada Corp. or its affiliates. Folgers and Folgers Classic Roast are trademarks of the Folgers Coffee Company. Europe’s Best is a trademark of Europe’s Best Inc. Carnation is a trademark of Société des Produits Nestlé S.A., used under license. All other trademarks are the property of their respective owners.

SPLENDA® is a registered trademark of Johnson & Johnson Inc.BeeHive®, Crown®, Challenge®, Benson’s® and Fleischmann’s® are registered trademarks of ACH Food Companies, Inc.

TM Trademarks of Burnbrae Farms LimitedCHIPITS® and REESE® are Trade Marks of Hershey Chocolate Canada Inc., used with permission.

SKOR® is a Trade Mark of Hershey Chocolate & Confectionary Corp., used with permission. Redpath is a registered trademark of Redpath Sugar Ltd.Astro® is a registered trademark of Parmalat Canada Inc.

®Can. Trade mark Reg’d to / IMPORTED BY S. C. JOHNSON AND SON, LIMITED, BRANTFORD ON, CANADA N3T 5R1

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