Fair Drinks and Desserts Recipe Book

Fair Drinks & Dessertsfor the Holidays and Every Day

Greetings!

Hans TheyerExecutive Director, Fairtrade Americawww.fairtradeamerica.org

Fair Drinks & Desserts

We’ve assembled some of the most decadent dessert and drink recipes out there to help you celebrate fairly and with flair – during the Holidays and every day! The Holidays are a great reminder of the values we all share: peace, love, justice. As we celebrate with our loved ones, let’s remember those around the world who are struggling to provide for their own. The Fairtrade system works to empower farmers and workers around the world as they strive to be free from poverty and provide a future for their children and communities. By choosing Fairtrade certified ingredients you’re strengthening their efforts while enjoying a delicious product and sharing your values with those around you. So be fair and add Fairtrade ingredients to all your family favorites! Farmers and workers will get a fair deal for their hard work and you’ll get a delicious treat for yours. On behalf of the Fairtrade America team and partners, have a happy and memo-rable Holiday season! Warm regards,

Recipes


Cheers to Fairtrade: Festive Drinks

Sweet Justice: Delightful DessertsTurbinado Cracked Sugar CookiesRosemary Cornmeal CookiesPumpkin Chocolate Marbled CheesecakeBanana Chocolate Chip BarsGluten Free Sweet & Salty BrowniesChocolate Coffee CupcakesFairtrade Vanilla Ice CreamVery Naughty Baked AlaskaFartrade Chocolate MousseRaspberry White Chocolate SconesChocolate Croissant PuddingGinger Oatmeal Raisin CookiesHoney Chocolate MadeleinesChocolate Almond TartDouble Chocolate Cranberry CookiesTruffles With A HeartTriple Caramel Chunk Frozen Cupcakes

The VerrazzanoDivine Cocoa SmokeHot Spiced Hulled WineRapturous Red SangriaPeppermint Hot ChocolateMaple Pumpkin Spice Milkshake

Rapturous Red Sangria from Wholesome Sweeteners

The Verrazzano|By Allison Hamlin, Astor Center, for Divine Chocolate

Ingredients

Directions

The Verrazzano By Allison Hamlin

The fusion of New World pumpkin, chocolate and

apple jack is balanced by an assertive Italian amaro

for a cocktail you can properly be thankful for.

1 barspoon Divine Chocolate syrup*2 barspoons canned pumpkin puree1 ½ oz applejack¾ oz orgeat½ oz Ramazzotti Amaro½ oz fresh lemon juice2 dashes aromatic bittersPinch of cinnamon

Blend chocolate syrup, pumpkin puree in a mixing glass until smooth. Add addi-tional ingredients and stir until well combined.

Fill glass with ice and stir until well chilled. Strain into a chilled coupe and garnish with a lemon twist.

Chocolate Syrup:Bring water and sugar to a boil and whisk in cocoa, vanilla and salt. Stir until blend-ed. store in the refigerator.

*Chocolate syrup:1 1/2 cups water3 cups sugar1 1/2 cups Divine cocoa powder1 tablespoon vanilla extract1/4 teaspoon kosher salt


Divine Cocoa Smoke|By Astor Wines & Spirits, for Divine Chocolate

Ingredients

Directions

Divine Cocoa SmokeBy Astor Wines & Spirits

A boozy play on Mexican Hot Chocolate, the earthy,

roasted flavor of this artisanal spirit brings out

the complexity and spices of the cocoa; cinnamon

and spice provide a nice foil to its fruitiness.

6 ounces whole milk1 cinnamon stick1 Chile de Arbol1 tablespoon Divine Cocoa powder1 tablespoon Demerarra sugar1 tablespoons heavy cream¾ ounce Del Maguey Vida Mezcal

Put milk, cinnamon and chile stick in a pot over a low flame and warm until the milk is hot, fragrant and spicy.

While it is heating, make a paste with cocoa, sugar and cream in the bottom of a mug, and then mix in mezcal.

Top with hot milk.

Serve with softly whipped cream and shaved Divine 70% Bittersweet chocolate.


Hot Spiced (Mulled) Wine|

Ingredients

Directions

Hot Spiced (Mulled) Wine

By Nettie Cronish

This holiday favorite uses strips of organic lemon and Fair

Trade certified orange zest. It’s the perfect welcome

for guests after a wintery adventure.

3 cups (750 mL) bottle Fair Trade Certified red wine, medium to full-bodied¼ cup (50mL) Triple Sec¾ cup (175mL) water5 whole Fair Trade Certified cloves3 black Fair Trade Certified peppercorns2-3 inch (7.5cm) by ½ inch (1cm) strips organic lemon and Fair Trade Certified orange zest (use a knife or vegetable peeler)1/3 cup(75mL) Fair Trade Certified sugar1-2 inch (5cm) Fair Trade Certified cinnamon stick1 Fair Trade Certified vanilla bean, halved lengthwiseSpecial Equipment: tea egg or cheesecloth, kitchen string

Put cloves, peppercorns, and zests in large tea egg,(or enclosed tea strainer) or in center of 2 inch (5cm) square of cheesecloth.

Pull up edges and tie with string to form a bag, and place in 2 quart saucepan.

Combine tea egg or cheesecloth bag with wine, triple sec,water, sugar,cinnamon stick and vanilla bean.

Simmer over low heat for 15 minutes, stirring occasionally.

Remove tea egg/ cheesecloth. Ladle wine into mugs or heatproof small glasses.

Garnish with cinnamon sticks.


By Nettie Cronish, Women’s Culinary Network, for Fairtrade Canada

Rapturous Red Sangria|By Wholesome Sweeteners

Ingredients

Directions


Rapturous Red Sangria

1 bottle red wine2/3 cup Wholesome Sweeteners Fairtrade Organic Agave Syrup1 blood orange1 cup fresh strawberries, halved or sliced1 red apple, diced1 cup fresh blackberries1 shot brandy1 cup cranberry juice1 ½ cups club soda or sparkling water1 cup fresh cherries (for garnish)

Pour organic blue agave and red wine into a large pitcher. Cut orange in half.

Squeeze juice from half of the orange into the wine. Slice the other half of the orange into thin round slices and place into the sangria.

Add remaining fruit, brandy and cranberry juice. Stir well. Refrigerate overnight.

In your favorite chalices, pour 1/3 cup sparkling water or club soda and 2/3 cup sangria over ice - top with fruit from the pitcher and fresh cherries for garnish.

Enjoy responsibly.

Fairtrade certified wines come from South Africa, Argentina and Chile.

Peppermint Hot Chocolate|

Ingredients

DirectionsPeppermint

Hot Chocolate

4 cups organic skim milk4 peppermint sticks1 cup Fairtrade cocoa powder3-4 packets Wholesome Sweeteners Organic Stevia

Bring milk and peppermint sticks up to a simmer in a small saucepan remove from heat.

Add cocoa powder and stevia and gently whisk for 2 minutes until smooth.

Remove sticks and pour into cups.

By Wholesome Sweeteners


The Fairtrade mark symbolizes the optimism of producers, linking the everyday determination of people in developing countries with the aspira-tion of consumers everywhere.

Maple Pumpkin Spice MilkshakeBy Ben & Jerry’s

Ingredients

Directions

Maple PumpkinSpice Milkshake

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1 pint Ben & Jerry’s Vanilla ice cream(1) 13oz (364g) can of pumpkin puree1 tsp (18g) pumpkin pie spice ¼ cup (2 fl. oz/60ml) real maple syrup1c (8fl oz/240ml) milk whipped cream.

Combine all ingredients above in a blender, blend until smooth.

Top with whipped cream, a drizzle of maple syrup and a sprinkle of pumpkin pie spice.

Enjoy!

“Fairtrade is about making sure people get their fair share of the pie. The whole concept of fair trade goes to the heart of our values and the sense of right and wrong.”-Jerry Greenfield, Ben & Jerry’s co-founder

Turbinado Cracked Sugar CookiesBy Chef Nora Pouillon, Restaurant Nora, for Wholesome Sweeteners

Ingredients

Directions

Turbinado Cracked Sugar Cookies

By Chef Nora Pouillon

Preheat the oven to 375°F. Line two large baking shees with parchment or foil.

In a large bowl, mix 1 cup Organic Turbinado Sugar and butter until well blended (the sugar will remain crunchy.) Mix in the egg and vanilla.

In a separate bowl, dry whisk the flour, baking soda and salt. With an electric mixer set on low, mix the dry ingredients into the batter until just combined.

Roll level tablespoons of the dough into a ball and then roll in the remaining Organic Turbinado Sugar. Place the ball on the cookie sheet.

Repeat as needed, placing the cookies about 2-inches apart on the prepared sheets. Sprinkle any remaining Organic Turbinado Sugar over the cookies.

Bake for 13-15 minutes, rotating the sheets at the half-way point, until puffed and cracked.

Let the cookies cool at least 5 minutes, then transfer to a rack to cool completely.


1 cup Wholesome Sweeteners Fairtrade Organic Turbinado Sugar plus 2 tbsp for rolling and sprinkling2 sticks unsalted butter, room temperature1 large cage-free organic egg, well beaten1 tsp vanilla2 cups all-purpose flour1/2 tsp baking soda1/2 tsp salt

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“Things are different with Fairtrade. It brings a big difference; we have a school, electricity. Before then, we didn’t have any of that.”-Tadelech Gizaw, a Fero Cooperative coffee farmer and mother of 4

Rosemary Cornmeal Cookies|By Chef Malika Ameen, for Wholesome Sweeteners

Ingredients

Directions

RosemaryCornmeal Cookies

By Chef Malika Ameen

1 3/4 cups unbleached all-purpose flour 1 cup yellow cornmeal, finely ground 1 tsp baking soda 3/4 tsp coarse salt 2 sticks organic unsalted butter, at room temperature 1 1/4 cups Wholesome Sweeteners Fairtrade Organic Sugar 1 heaping tbsp finely grated orange zest 1 heaping tbsp finely chopped fresh rosemary2 large cage-free organic eggs 1 tsp pure vanilla extract

Preheat the oven to 350°F.

Whisk together flour, cornmeal, baking soda, and salt in a bowl.

Put organic sugar and orange zest in the bowl of an electric mixer and gently rub together with your fingers. Mixture will become sandy and fragrant.

Add butter, and with the electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy, about 4 minutes.

Mix in rosemary, vanilla extract, and eggs, one at a time making sure to fully incorpo-rate all ingredients. With mixer on low speed add the dry ingredients until just com-bined.

On a parchment lined baking tray, drop rounded tablespoons of dough making sure to leave a spacing of 2 inches.

Bake 15–20 minutes or until lightly browned on the edges. Let cool and serve imme-diately or store in an airtight container for 3-4 days.


The Fairtrade minimum price is not a fixed price, but is the lowest possible starting point for price negotiations between the producer and purchas-er. When the market price is higher than the Fairtrade minimum price, the buyer must pay the market price.

Pumpkin Chocolate Marbled Cheesecake |By Wholesome Sweeteners

Ingredients

Directions

Crust:1 1/4 cups graham cracker crumbs1/4 cup butter, melted2 tbsp Wholesome Sweeteners Fairtrade Organic Sugar1 cup (6 oz) Fairtrade semi-sweet chocolate mini morsels, divided

Filling:3 packages (8 oz each) cream cheese, softened1 cup Wholesome Sweeteners Fairtrade Organic Sugar1/4 cup Wholesome Sweeteners Fairtrade Organic Light Brown Sugar1 (15 oz) can pure pumpkin4 large, cage-free organic eggs1/2 cup evaporated milk2 tbsp cornstarch

Preheat oven to 350 degrees F. Grease 9-inch springform pan.

For the crust, combine graham cracker crumbs, butter and organic sugar in medium bowl. Press onto bottom or prepared pan. Sprinkle with 1/2 cup morsels.

For the filling, microwave remaining morsels in medium, microwave-safe bowl on high power for 30 seconds and then stir. Microwave at additional 10 to 20 second intervals, stirring until smooth; cool to room temperature.

Beat cream cheese, organic sugar and organic brown sugar until smooth and then beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture and then stir into melted chocolate. Pour remain -ing pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top, swirl with a knife.

Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side.

Makes 12 to 16 servings.


Pumpkin ChocolateMarbled Cheesecake

1 tsp ground cinnamon1/8 tsp ground nutmeg

Producer representatives now make up 50% of Fairtrade’s General Assembly, driving the direc-tion of the international system.

North Pole Peak Cupcakes|By Chef Gale Gand, for Wholesome Sweeteners

Ingredients

Directions

Holding one square of foil, rest the pointed base of a cone into the center and gather foil square up around the cone. Then fold down the corners of the square, scrunching up the foil to make a holder that will prop the cone up as it bakes. Repeat with the remaining foil squares. Arrange the holders in the cups of the muffin tin. Heat the oven to 350°F. Make the cake: Cream the butter and organic light brown sugar until smooth in a mixer fitted with a whisk attachment. Add the eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda, salt and mix. Add a third of the flour, then half of the sour cream, and mix. Add another third of the flour and the remaining sour cream and mix. Add the remaining flour and mix. Drizzle in the coffee and mix until smooth. The batter will be thin. Pour the batter into the cones, filling them to within inch of the top. Rest each filled paper cone in a holder and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), 20 to 25 minutes. Let the cakes cool in the cones for 30 minutes. If any of the cones overflowed during baking, trim the tops flat, using a serrated knife and a sawing motion. Carefully peel off the paper cones to reveal the cakes and invert them onto a wire rack set over parchment paper, points sticking up. If you have to re-trim the bottoms to make the cakes stand up, us a serrated knife and a sawing motion. Apply the topping: Using forks to dip into the melted chocolate, drizzle both kinds of chocolate over each peak in thin lines. Let the chocolate set at room temperature or, if you're in a hurry, in the refrigerator.

Cake:1 stick unsalted butter, at room temperature1 1/2 cups Wholesome Sweeteners Fairtrade Organic Light Brown Sugar2 cage-free organic eggs1 tsp pure vanilla extract6 tbsp Fairtrade cocoa powder1 1/2 tsp baking soda1/4 tsp salt1 1/2 cups sifted cake flour

Topping:4 oz milk chocolate, melted4 oz white chocolate, meltedSupplies:12 water cooler cone cups12 squares of aluminum foil, 12x12 inchesA muffin tin

North PolePeak Cupcakes

By Chef Gale Gand


2/3 cup sour cream3/4 cup hot Fairtrade coffee

“I now realize that Fairtrade really is the libera-tion of people. A trade structure designed to enable people to help themselves, and their community, rise out of poverty.” - Pauline Mckee of Wholesome Sweeteners

Banana Chocolate Chip BarsBy Wholesome Sweeteners

Ingredients

Directions

Preheat the oven to 350°F. Grease a 15 x 10-inch jelly roll pan.

Combine flour, baking powder and salt in medium bowl. Beat butter, organic sugar, light brown sugar and vanilla extract in large mixer bowl until creamy. Beat in bananas and egg. Gradually beat in flour mixture, and stir in the chocolate bits.

Spread into prepared jelly roll pan.

Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Sprinkle with organic powdered sugar, and cut into bars.

Makes 6 dozen bars.

2 cups all-purpose unbleached flour2 tsp baking powder1/2 tsp sea salt3/4 cup unsalted organic sweet cream butter, softened2/3 cup Wholesome Sweeteners Fairtrade Organic Sugar2/3 cup Billington's Light Brown Muscovado Sugar or Wholesome Sweeteners Fairtrade Organic Light Brown Sugar


Banana ChocolateChip Bars

1 tsp vanilla extract3 medium ripe Fairtrade bananas, mashed1 large cage-free organic egg2 cups (12 oz package) Fairtrade semi-sweet chocolate chipsWholesome Sweeteners Fairtrade Organic Powdered Sugar for dusting

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“In this era of competitive global trade, small-scale farmers like ours have little or no chance of survival without the kind of market intervention that is provided through Fairtrade.”-Cornelius Lynch, Banana farmer in St Lucia

Gluten-Free Sweet & Salty BrowniesBy Chef Carol Kicinski, for Wholesome Sweeteners

Ingredients

Directions

Preheat the oven to 375°F.

Line a 9x12 baking dish with parchment paper.

Put the chocolate chips and butter in the bowl of a food processor and pulse a few times to roughly combine.

Add the eggs, organic coconut palm sugar, cocoa powder, cornstarch, salt, espresso powder and vanilla and blitz until combined (batter is supposed to be lumpy).

Spread the mixture into the prepared baking dish. Sprinkle the chopped nuts over the top and gently press into the batter.

Bake for 20 minutes or until the batter is set and it feels slightly firm to the touch. The outer edges will be a little drier than the inside. Cut into squares.

1 1/4 cups Fairtrade semisweet chocolate chips2 sticks unsalted butter, softened4 large cage-free organic eggs1 cup Wholesome Sweeteners Organic Coconut Palm Sugar6 tbsp unsweetened Fairtrade cocoa powder2 tbsp cornstarch1/2 tsp kosher or fine sea salt1 tbsp instant espresso powder2 tsp pure vanilla extract1 1/2 cups salted, dry roasted peanuts, chopped

Gluten-Free Sweet &Salty Brownies

By Chef Carol Kicinski

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“Our biggest worry is ensuring that we have a guaranteed market for our cocoa. Through the pricing structure and the Fairtrade Premium, we can ensure a brighter future for our family, other farmers and our friends.”-Santos Mendoza, president of the CONACADO cooperative in the Dominican Republic

Chocolate Coffee Cupcakes|By Ethical Bean Coffee

Ingredients

Directions

Preheat oven to 350°F.

Cream together the butter and sugar with a mixer until fluffy. Add vanilla then slowly add the eggs, scraping down the sides of the bowl to make sure everything is mixed well.

In a separate bowl, mix together the cocoa powder and coffee until smooth. Add the milk, a bit at a time and whisk until completely mixed. Set aside.

In another bowl, sift together remaining dry ingredients. In the mixer, alternate adding the dry ingredients and wet ingredients to the creamed butter mixture until everything is combined. Scoop batter into cupcake tins until 2/3 full. Bake until cake tester inserted in the center comes out clean, about 17-20 minutes.Decorate with chocolate icing when cooled.

Icing: Blend butter and cocoa, beating continuously to get an even mixture. Pour in milk and vanilla, and add a pinch of salt. Beat the mixture until smooth.Stir in icing sugar and keep beating until you get a smooth, creamy mixture.

TIP: If your icing gets too thick, add a splash of milk to make it thinner.

Cake:1 ½ cups of unsalted butter2 ¼ cups of Fairtrade granulated sugar1 tbsp pure Fairtrade organic vanilla extract4 large free range eggs, lightly beaten¾ cup of Fairtrade cocoa powder½ cup of hot Ethical Bean coffee1 cup of 2% milk3 cups of organic all-purpose flour1 tsp baking soda1 tsp salt

Icing:¼ cup butter, at room temperature½ cup unsweetened Fairtrade cocoa powder1/3 cup milk1 tsp pure Fairtrade organic vanilla extract3 cups Fairtrade icing sugarA pinch of salt


Chocolate CoffeeCupcakes

“Each member is more satisfied, more at peace, and content to know that being Fairtrade certi-fied helps us obtain resources and facilitates access to international markets.” -Luis Marin García, manager of UCASUMAN, in Nicaragua

Fairtrade VanillaIce Cream

1 pint whipping cream 1 pint half and half 1 cup sugar 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste1/8 teaspoon salt

Mix all ingredients until sugar dissolves.

Cover and chill until ready to use.

Follow the manufacturer's directions on your ice cream maker to churn and freeze ice cream.


Fairtrade Vanilla Ice Cream|By Nielsen-Massey

Ingredients

Directions

The international FAIRTRADE Mark appears on over 27,000 products sold in more than 120 countries.

Very Naughty Baked AlaskaBy Simon Rimmer, Freedom Food Celebrity Recipe Collection, for Fairtrade Australia & New Zealand

Ingredients

DirectionsVery NaughtyBaked Alaska

By Simon Rimmer

½ cup superfine sugar ½ cup butter 1 vanilla pod, seeds scraped out ½ cup Fairtrade 70% chocolate, broken into pieces ¼ cup plus 1 Tbsp water 1 Tbsp Fairtrade cocoa powder 4 ready-made chocolate brownies (see the recipe for Gluten-free Sweet & Salty Brownies)

Preheat the oven to 425°F. For the chocolate sauce, place the sugar, butter and vanilla seeds into a pan over a medium heat and cook, stirring gently, until melted and combined. Stir in the choco -late, water and cocoa powder and heat gently for 6-8 minutes, until a glossy, thick sauce forms. For the baked Alaska, press the brownies into the bottom of a 20cm round oven -proof dish. Drizzle over the white chocolate liqueur, then add a couple of spoonfuls of the chocolate sauce. Top with 2-3 large scoops of each of the ice creams and place into the freezer to chill. Meanwhile, whisk the egg whites with 5 tsp of the sugar until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until the egg white mixture is stiff and glossy. Remove the dish from the freezer. Spoon the meringue mixture over the ice cream to completely cover. Transfer to the oven and bake for 3-4 minutes (no longer), until the meringue is just golden-brown. To serve, place generous spoonfuls of the baked Alaska into bowls and drizzle with more chocolate sauce.


3 Tbsp. white chocolate liqueur 3 large scoops good quality chocolate ice cream 3 large scoops good quality vanilla ice cream (see the recipe for Fairtrade Vanilla Ice-cream or use Ben & Jerry’s Fairtrade-certified Vanilla ice cream)3 egg whites ½ cup Fairtrade sugar

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A great excuse to dig into a pint of Ben & Jerrys Fairtrade

certified ice cream or to DIY! Check out the Fairtrade

Vanilla Ice Cream Recipe and the recipe for

Gluten-Free Sweet & Salty Brownies.

Fairtrade Chocolate Mousse|Adapted from the Edible Perspective

Ingredients

Directions

FairtradeChocolate Mousse

In a food processor, combine the avocado + banana and process until smooth. Scrape down the sides of bowl as necessary.

Add the cocoa powder, vanilla, and cinnamon. Test the mousse. If you find the chocolate too bitter for your taste, add honey. Process again until smooth.

Refrigerate in individual ramekins for at least 20 minutes.

In the meantime, spread the chopped nuts evenly on an ungreased baking sheet and toast in the oven at 350º until toasted and fragrant. Sprinkle on top of the mousse just before serving.

Note: This has the consistency of a thick pudding, but if you want a thinner consis-tency, add your favorite type of milk (cow/soy/rice, etc), starting with one tablespoon at a time. Do not use frozen bananas.

2 Equal Exchange avocados, ripe2 medium Equal Exchange bananas, ripe4-6 tablespoons Equal Exchange unsweetened cocoa powder1 teaspoon vanilla extract1 teaspoon cinnamon2 teaspoons honey (optional)1/4 cup rough chopped Equal Exchange almonds, for garnish (optional)

© Ashley McLaughlin of the Edible Perspective


Half the bananas sold in Switzerland are Fairtrade (and that’s a lot of bananas).

Raspberry White Chocolate SconesBy Tate & Lyle Sugars

Ingredients

Directions

Raspberry White Chocolate Scones

Preheat oven to 375°F. Line one large cookie sheet with parchment paper. Set aside.

In a food processor, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly.

In a separate bowl, combine heavy cream with egg and beat slightly. Add to dry ingredients. Pulse until dough forms. Remove dough onto flat surface. Shape into a large disk, about 1 inch thick.

Gently squeeze raspberries to release some of the juice. Top dough with raspber -ries and white chocolate chips. Gently fold dough to cover raspberries and white chocolate chips.

Divide in half using a sharp knife and shape into 2 disks about 2 inches in diameter. Cut each disk into 6 equal triangles. For smaller scones, cut each disk into 8 equal triangles. Place triangles on prepared cookie sheet about 2 inches apart.

Brush with milk and sprinkle with sugar.

Bake 15-18 minutes until golden brown.

Cool completely on a wire rack. Store in an airtight container.

2 cups all purpose flour1/3 cup Tate+Lyle® Organic Fairtrade Certified Pure Cane Sugar2 tsp baking powder½ tsp baking soda½ tsp salt1 stick unsalted butter, cold

½ cup heavy cream1 large egg3 oz. fresh raspberries¼ cup white chocolate chips2 tbsp milk2 tbsp Tate+Lyle® Organic Fairtrade Certified Pure Cane Sugar

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In 2011, women made up 25% of the total number of farmers and workers involved in Fairtrade.

Chocolate CroissantBread PuddingBy Tate & Lyle Sugars

Ingredients

Directions

Chocolate CroissantBread Pudding

Enjoy a unique rendition of a bread pudding, made with

a French croissant instead of bread. Perfect to share at

sunday brunch with Fairtrade Coffee.

Bread Pudding:4 large croissants; cut into 1-inch slices4 eggs, plus 3 egg yolks1 1/2 cups milk1 1/2 cups heavy whipping cream 1 cup Tate + Lyle® Turbinado Organic Fairtrade Certified Raw Cane Sugar2 teaspoons vanilla extract1 teaspoon ground cinnamon1 cup semi-sweet chocolate chips

Preheat the oven to 350°F. Grease a 13x9x2-inch baking pan.

Place croissant slices in pan to cover bottom. In large mixing bowl, whisk together eggs, egg yolks, milk, cream, sugar, vanilla extract and cinnamon.

Pour mixture over bread; top with chocolate chips. Cover with plastic wrap and press down bread to help soak in mixture; let sit 10 minutes.

Remove plastic wrap, bake 45 minutes. (Pudding should be set in center. Edges will puff up higher on the sides, but then deflate once it is removed from the oven.)

Remove from oven.

To make the topping, combine sugar and cinnamon and sprinkle over top of bread pudding. Bake an additional 5 minutes. Remove from oven. Divide into serving dishes; serve warm.

Topping:1 1/2 tablespoons Tate + Lyle® Turbinado Organic Fairtrade Certified Raw Cane Sugar1/4 teaspoon cinnamon

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Ginger Oatmeal Raisin CookiesBy Tate & Lyle Sugars

Ingredients

Directions

Ginger OatmealRaisin Cookies

Be surprised by a delightful ginger taste

within this classic oatmeal raisin cookie

from Tate & Lyle Sugars.

3/4 cup flour3/4 teaspoon table salt1/2 teaspoon baking soda1 teaspoon ground cinnamon3/4 cup (1 1/2 sticks) unsalted butter1 1/2 cups Tate + Lyle® Organic Turbinado Raw Cane Sugar1 large egg, room temperature2 teaspoons vanilla3 cups uncooked oats1/3 cup crystallized ginger, finely chopped1/2 cup chopped pecans or walnuts

Preheat oven to 400° F. In a medium bowl, combine flour, salt, baking soda and cinnamon; set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Add the egg, scrape down the sizes of the bowl; add vanilla. Fold in oats, ginger and nuts.

Divide and roll dough into 30 to 36 balls. For best results, moisten hands when rolling dough. Place 2 inches apart onto a cookie sheet lined with parchment paper. Press down slightly to help cookies spread.

Bake 12 to 15 minutes or until golden brown. Cool completely before removing from pan.

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Honey Chocolate MadeleinesBy Divine Chocolate

Ingredients

Directions

Honey ChocolateMadeleines

7 tablespoons unsalted butter2 large free range eggs, at room temperature4 1/2 tablespoons superfine sugar1 1/2 tablespoons well-flavored honey1/2 cup plain flour1/4 cup cocoa powder1/2 cup ground almondspowdered sugar for dustingMadeleine moulds, brushed twice with melted butter

Heat the oven to 375° F.

Melt the butter then leave to cool.

Put the eggs into the bowl of a food mixer, whisk for a few seconds until mixed, then add the sugar and honey and whisk for 3 to 4 minutes until the mixture is very thick and light and the whisk leaves a distinct ribbon-like trail when lifted out of the bowl.

Sift the flour and cocoa into the bowl and briefly fold in with a large metal spoon. Add the almonds and fold in, finally pour in the melted butter and mix in. Spoon the mixture into the prepared moulds so each is about three-quarters full.

Bake in the heated oven for about 10 minutes or until the sponge can keep its shape when gently pressed. Watch the madeleines carefully as both honey and cocoa can easily scorch.

Turn out onto a wire rack and leave to cool completely. Serve dusted with powdered sugar. Store in an airtight container and eat within 5 day.

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Use a good honey with a distinct, but not overhwelming,

taste to balance the slight bitterness of the cocoa

and the almonds in the these elegantand light sponge cakes from Divine Chocolate.

Divine Chocolate Almond TartBy Sue Ashworth, for Divine Chocolate

Ingredients

Directions

Divine ChocolateAlmond Tart

By Sue Ashworth

Another elegant dessert using pure rich Divine Cocoa.

Perfect for a special occasion, this impressive tart is a real chocolate treat.

Preheat oven to 350°F.

Put the butter, sugar, flour, almonds, cocoa powder and egg into a large mixing bowl.

Beat with a wooden spoon for 1 minute, then stir in the milk.

Spread the jam over the base of the flan case, then tip the creamed mixture over the top and level the surface.

Bake for 45 - 50 minutes until risen and firm. Leave until completely cold.

Sprinkle with cocoa powder and icing sugar, then slice into wedges and serve with a few raspberries.

75g (3 oz) butter, softened75g (3 oz) Fairtrade golden caster sugar50g (2 oz) self-raising flour75g (3 oz) ground almonds2 tbsp Divine Cocoa Powder, plus a little extra1 large egg2 tbsp milk2 tbsp raspberry jam1 x 20 cm (8 inch) sweet pastry flan caseA few raspberries, to serve


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Divine Double Chocolate Cranberry CookiesBy Ivy Bakery, for Divine Chocolate

Ingredients

Directions

DivineDouble Chocolate

Cranberry Cookies

Love that’s good enough to eat. Treat friends

and family to Ivy Bakery’s delicious

heart shaped cookies.

1/2 cup unsalted butter1/3 cup brown sugar1/3 cup sugar1 egg1 tsp pure vanilla extract1 cup flour1/4 cup Divine Cocoa1/2 tsp baking soda1/2 cup dried cranberries1 bar of Divine Bittersweet broken into chunks

Preheat oven to 350° F.

Cream butter and sugar until light and fluffy.

Add egg and vanilla; beat until combined.

Add flour, cocoa powder, baking soda, cranberries and chocolate; mix until combined (do not over mix).

Drop by tablespoons onto a cookie sheet (shape into hearts).

Bake in a preheated oven for 10-12 minutes.

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Truffles With A Heart|By Sue Ashworth, for Divine Chocolate

Ingredients

Directions

Truffles With A HeartBy Sue Ashworth

The inside secret of these truffles lies with the

rum-soaked raisins in the center. They are rolled in three coats for a pretty effect.

24 large raisins2 tbsp rum175g (6 oz) Divine 70% Dark Chocolate, broken into pieces50g (2 oz) golden caster sugar25g (1 oz) butter2 egg yolks1/2 tsp vanilla extract1 tbsp rum2 tsp single cream40 g (1 1/2 oz) cake or biscuit crumbs

To decorate:15g (1/2 oz) Divine Cocoa Powder50g (2 oz) Divine White Choco-late, finely grated50g (2 oz) Divine Milk Chocolate, finely grated

Melt the chocolate in a medium bowl placed over a pan of gently simmering water.

Add the sugar and butter and stir until melted and smooth.

Stir in the egg yolks, vanilla extract, rum and cream. Heat gently, stirring constantly, for 2 minutes.Add the cake or biscuit crumbs.

Beat the mixture well and then set aside to cool.Chill until firm enough to handle.

Form the mixture into about 24 balls, encasing a rum-soaked raisin in the centre of each one.

To decorate them, roll eight in cocoa powder, eight in grated white chocolate and eight in grated milk chocolate.

Place in sweet cases and store in a cool place ready for packing into attractive boxes to give as gifts or to sell at Christmas fetes.


Enjoy this delicious treat from Divine Chocolate.

Triple Caramel Chunk Frozen CupcakesBy Ben & Jerry’s

Ingredients

Directions

Triple Caramel ChunkFrozen Cupcakes

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“Nobody wants to buy something that was made by exploiting someone else.”-Jerry Greenfield, Ben & Jerry’s co-founder

1 pint Ben & Jerry’s Triple Caramel Chunk ice creamHomemade brownies (see recipe for Gluten-Free Sweet & Salty Brownies) Caramel sauce Chocolate sprinkles Whipped cream

Bake brownies. Slice in half and cut out (12) 2” (5.1cm) circles.

Place one circle in the bottom of each cupcake liner.

Drizzle a small amount of caramel sauce on top of each.

Top each brownie with 1 scoop of ice cream and smooth out. Top with another brownie, whipped cream, caramel sauce, and chocolate sprinkles.

Freeze until hardened. Remove from freezer, slice in half and enjoy!

Look for…Fairtrade certified agave from Wholesome SweetenersFairtrade certified bananas from Equal Exchange Bananas (Oké USA)Fairtrade certified coffee from: Ethical Bean Coffee Jim’s Organic Coffee

Kicking Horse Coffee

Kaladi Coffee Roasters Starbucks Coffee Company Steep & Brew Thanksgiving Coffee Company Vittoria Coffee USAFairtrade certified chocolate from: Divine Chocolate USA Green & Black’s USA Lily ’s Sweets (stevia sweetened chocolate available)Fairtrade certified honey from Wholesome SweetenersFairtrade certified ice cream from Ben & Jerry ’sFairtrade certified sugar from: Wholesome Sweeteners Tate & Lyle SugarsFairtrade certified vanilla from Nielsen-Massey Vanillas


Fairtrade Ingredients

Gluten Free Sweet & Salty Brownies from Wholesome Sweeteners

These recipes have been expertly crafted to bring you unbeatable taste, but it’s the stories behind their ingredients that make them so special.

Whether trying one of our top picks or making a family favorite, keep an eye out for the FAIRTRADE mark on any of these ingredients. In doing so, you’ll be making a differ-ence in the lives of hardworking men and women around the globe, while supporting the world’s most recognized ethical certification. It doesn’t get much sweeter than that!

AcknowledgementsWe would like to thank all those involved in making Fair Drinks & Desserts for the Holidays and Every Day possible.

We are especially grateful to the following organizations for their delicious recipes:Ben & Jerry’sDivine Chocolate USAEthical Bean CoffeeEqual Exchange (Oké USA)Fairtrade Australia & New ZealandFairtrade CanadaNielsen-Massey VanillasTate & Lyle SugarsWholesome Sweeteners

We salute all those involved in bringing us the Fairtrade certified products we enjoy, from the Fairtrade farmers and workers around the world to the coffee shops, super -markets and boutiques that carry them here at home.

For more information where to find Fairtrade certified products in the USA, visit our website : http://fairtradeamerica.org/fairtrade/find-the-mark

Last but not least, thank you for your support and dedication to doing the right thing. Happy Holidays!


Date post:	07-May-2015
Category:	Education
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Fair Drinks and Desserts Recipe Book

Education