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)
11
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!
300059420
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
For more recipes visit
robinhood.ca