22573814 Canadian Living Bake Fest 2009 Recipe Booklet

8/8/2019 22573814 Canadian Living Bake Fest 2009 Recipe Booklet

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Bake FestMixing it up. Sweet and Savoury.



n For 40 years, Janes has been providing Canadians with a range ofwholesome and nutritious products to build quick, easy and great-tastingmeals. Trans-fat free, low in saturated fat and a good source of omega-3,all Janes products are packaged in environmentally friendly, GreenChoice100 cartons. Made of 100% recycled material, they are 100% recyclable,biodegradable and compostable.

n Naturegg™ Omega 3 eggs are a good-tasting and easy way to increaseyour daily intake of omega-3 polyunsaturates. With 75 mg of DHA omega-3 and a source of 11 vitamins and minerals (per one large 53 g egg), theseeggs make a healthy choice for all your favourite egg recipes.n New oil blends for healthier lifestyles from Mazola ®. Mazola VegPlus!™combines canola and vegetable oils, a delicious way to healthier meals. It’sa light-tasting oil and a natural source of omega-3. Mazola ® Rightblend!™is the ideal blend of canola and extra virgin olive oil. Delivering a uniquelyclean taste; not grassy like other canola oils or bitter like some extra virginolive oils; and an exceptional nutritional profile. Visit: www.achfood.ca.n Made from pure butter, canola oil and salt, Gay Lea Spreadables™ meansno more waiting for hard butter to soften – say goodbye to mangled bread!With its all-natural wholesome taste and handy re-sealable tub, Gay LeaSpreadables™ is the perfect choice for butter lovers looking for greaterconvenience. Now your butter stays fresh longer and can be used rightout of the fridge.n CHIPITS®† is the quick and easy ingredient that adds creativity to yourbaking with delicious results every time! Whether for everyday baking orfor special occasions, CHIPITS ®† amazing flavours and variety are perfectfor any recipe. Visit chipits.ca for recipes for every occasion.

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What’s the best part about the holidays?



1/ 4 cup (60 mL) granulated sugar1 tbsp (15 mL) amber rum or brandy1 cup (250 mL) t s ll ® M c po

Cocoa powder

Meringue nests:5 n ™ Om 3 e , separated2 tsp (10 mL) instant espresso powder1/ 4 tsp (1 mL) cream of tartar11/ 4 cups (300 mL) granulated sugar

1. Meringue Nests: Line two baking sheets with parch-ment paper. Whip the egg whites until frothy in anon-reactive bowl. Add espresso powder and cream oftartar. Beating constantly, very gradually add sugar, onespoonful at a time, until egg whites hold stiff, glossypeaks when beaters are lifted.2. Spoon the meringue mixture into 12 equal moundsonto parchment paper. Using back of spoon, hollow eachmound in centre to make “nests.” Bake in 200°F (100°C)

Mocc chino M in uoven for 2 1 ⁄ 2 hours or until crisp and dry to the touch.(Meringues can be prepared to this point and reservedin an airtight container at room temperature for up to2 days.)3. Filling: Whisk reserved egg yolks, sugar and rum inlarge, heatproof bowl. Place bowl over saucepan of sim-mering water. Cook, beating constantly with an electricmixer, for 3 minutes or until pale yellow and thick enoughto form ribbons when beaters are lifted.4. Remove bowl from heat; beat for 2 minutes longeror until bottom of bowl is body temperature. Beat inMascarpone, one spoonful at a time, until very smooth.Cover tightly and refrigerate for up to 3 days. Spoonequal amount of filling into each nest. Sift cocoa powderover top just before serving. Makes 12 servings.

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gou m Mini Chic n P m n2 tsp (10 mL) balsamic vinegar1 tsp (5 mL) B H v ® Co sy p1 tsp (5 mL) M ol r h bl d!™ C ol &

Ol v O l Bl d1 clove garlic, minced

1/2 tsp (2 mL) dried oregano leaves1/4 tsp (1 mL) salt17 grape tomatoes, halved1 box (880 g) J * P b s yl Ch c

B n2 oz (60 g) t s ll ® P m Ch

(approx.)Fresh basil (optional)

1. Whisk together vinegar, corn syrup, oil, garlic, oreganoand salt; toss with tomatoes. Place tomatoes, cut side up,on parchment paper–lined baking sheet. Roast in top thirdof 425°F (220°C) oven for 10 minutes.2. Arrange nuggets on separate baking sheet. Place onoven rack below tomatoes; bake nuggets and tomatoes

for 20 minutes, turning nuggets once after 10 minutes.Meanwhile, using vegetable peeler, shave slivers of Par-mesan cheese. Remove nuggets from oven and top withcheese.3. Garnish each nugget with half of a tomato and addi-tional cheese (if desired). Arrange on platter and garnishwith basil (if using). Makes about 34 servings.



P nu Bu t squ1/4 cup (60 mL) g y L sp d bl ® B

(approx.)1/4 cup (60 mL) smooth peanut butter1/3 cup (75 mL) lightly packed brown sugar3/ 4 cup (175 mL) all-purpose our1/4 cup (60 mL) Fl chm ' ® C d

Co s ch1/4 tsp (1 mL) salt

tOPPing:1/2 cup (125 mL) B H v ® Co sy p2 tbsp (30 mL) Fl chm ' ® C d

Co s ch1/4 tsp (1 mL) baking powderPinch salt2 tbsp (30 mL) g y L sp d bl ® B2 n ™ Om 3 e , beaten1 tsp (5 mL) vanilla1/2 cup (125 mL) chopped unsalted roasted peanuts1/2 cup (125 mL) CHiPits ®† reese ®† P

B Ch p1/2 cup (125 mL) CHiPits ®† sPeCiaL Dark ®††

Chocol Ch p

1. Beat butter, peanut butter and sugar in bowl untilcreamy. Stir in flour, cornstarch and salt until well com-bined and crumbly. Press evenly into bottom of buttered8-inch (20 cm) square baking dish. Bake in 350°F (180°C)oven for 12 to 15 minutes or until pale golden aroundedges; set aside.2. Topping: Stir together corn syrup, cornstarch, bakingpowder and salt until smooth. Stir in butter, eggs andvanilla until well blended. Pour over crust. Sprinkle pea-nuts, and peanut butter and chocolate chips over top.3. Bake for 20 to 25 minutes or until golden and just setin the centre. Let cool completely in pan on rack. Cut into11/ 2-inch (4 cm) squares. Makes 20 squares.

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Chic n Chil r ll no B1 pkg (550 g) J * M l M ™ Ov

ro d C v d Ch c B2 cans (127 mL each) chopped green

chiles, drained11/2 cups (375 mL) shredded Cheddar cheese, divided

1 cup (250 mL) t s ll®

r co Ch8 n ™ Om 3 e2 tbsp (30 mL) Fl chm ' ® C d

Co s ch1 cup (250 mL) tomato sauce1/ 4 cup (60 mL) nely chopped fresh coriander1 tsp (5 mL) ground cumin

Sour cream (optional)

1. Arrange chicken evenly in greased 13- x 9-inch (3.5 L)baking dish. Scatter chiles over the chicken.2. Whisk together 1/ 2 cup (125 mL) of the Cheddar, theRicotta, eggs and cornstarch. Pour evenly over chicken.Bake in 350°F (180°C) oven for 45 minutes.3. Meanwhile, stir together tomato sauce, half of the cori-

ander and the cumin. Spread evenly over the egg mixture;sprinkle with remaining Cheddar. Bake for 10 minutes oruntil sauce is bubbling and cheese is melted. Sprinkle withremaining coriander just before serving. Serve with sourcream on the side (if using). Makes 8 servings.



Chocol Chip H z lnu Coo i1 cup (250 mL) chocolate hazelnut spread3/4 cup (175 mL) g y L sp d bl ® B1 cup (250 mL) granulated sugar2 n ™ Om 3 e1 tsp (5 mL) vanilla extract

3 cups (750 mL) all-purpose our1 tsp (5 mL) baking soda1/ 2 tsp (2 mL) salt1 pkg (250 g) CHiPits ®†

sPeCiaL Dark ®†† Chocol Ch p

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CHiPits ®†

WhChocol Ch p .

1. Line baking sheets with parchment paper; set aside.Beat together hazelnut spread, butter and sugar untilfluffy. Beat in eggs, one at a time, until combined; stirin vanilla.2. Stir together flour, baking soda and salt in separatebowl. Add dry ingredients to egg mixture; mix on low

speed until combined. Stir in chocolate chips. (Dough canbe frozen for up to 6 months in freezer bag; thaw beforecontinuing.)3. Drop tablespoonfuls (15 mL) of dough, at least 2 inch-es (5 cm) apart, onto prepared baking sheets. Bake in350°F (180°C) oven, in batches, for 11 to 13 minutes oruntil edges are crisp and bottoms are set. Makes about5 dozen cookies.

Tip:



r pb y C m t Muf n1 cup (250 mL) M ol ® V Pl !™ C ol &

V bl O l Bl d3/4 cup (175 mL) plain 1 % yogurt2 n ™ Om 3 e2 tsp (10 mL) each nely grated lemon zest and

vanilla3 cups (750 mL) all-purpose our11/4 cups (300 mL) granulated sugar4 tsp (20 mL) baking powder1/ 2 tsp (2 mL) salt

Coarse sugar (optional)2/ 3 cup (150 mL) t s ll ® M c po (approx.)1/ 2 cup (125 mL) raspberry jam or preserves

(approx.)

1.Line 18 muffin cups with paper liners. Whisk together oil,yogurt, eggs, lemon zest and vanilla. Stir together flour,sugar, baking powder and salt in separate bowl. Makewell in dry ingredients; pour in oil mixture and mix justuntil dry ingredients are moistened. Divide batter amongprepared cups.

2. Sprinkle coarse sugar (if using) over batter. Bake in375°F (190°C) oven for 20 minutes or until muffins springback when lightly touched. Let cool in pan for 15 minutes;transfer to rack. Let cool completely.3. Remove paper and slice tops off each muffin. Spreadwith an equal amount of Mascarpone and dollop of rasp-berry jam. Replace tops. Makes 18 muffins.



Bu t s1/2 cup (125 mL) g y L sp d bl ® B or

b c B (approx.)1/2 cup (125 mL) lightly packed brown sugar12 thick slices raisin or egg bread6 n ™ Om 3 e1 cup (250 mL) 5% light cream1/4 cup (60 mL) B H v ® Co sy p

1 tbsp (15 mL) vanilla

1. Butter 9-inch square or 11- x 7-inch (2 L) baking dish;set aside. Blend 1/2 cup (125 mL) butter with sugar untilwell combined. Spread the mixture thickly over oneside of each slice of bread; sandwich the slices. Halvesandwiches diagonally.

2. Arrange sandwiches, one point side up, in prepareddish. Whisk together eggs, cream, corn syrup and vanillauntil combined. Pour evenly over bread, spooning the eggmixture over each piece to coat bread evenly. Cover andrefrigerate for at least 2 hours or overnight.3. Cover and bake in 375°F (190°C) oven for 40 minutes.Uncover and bake for 10 minutes longer or until browned.Makes 8 servings.

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Clubhou Chic n Pizz1 batch Basic Pizza Crust (recipe follows)1/4 cup (60 mL) each chopped sun-dried tomatoes

and crumbled cooked bacon1/4 cup (60 mL) mayonnaise2 tbsp (30 mL) nely chopped parsley

2 tbsp (30 mL) Dijon mustard1 cup (250 mL) each shredded Cheddar

and mozzarella cheeses1 cup (250 mL) J * M l M ™ Ov

ro d C v d Ch c B1/2 cup (125 mL) halved grape tomatoes2 green onions, thinly sliced

1. Roll out dough to fit greased 12-inch (30 cm) pizzapan. Blend together sun-dried tomatoes, bacon, may-onnaise, parsley and mustard until combined. Stir inhalf of the Cheddar and mozzarella and spread overprepared crust.2. Scatter chicken strips, grape tomatoes and greenonions over the pizza. Sprinkle evenly with the remain-ing cheese. Bake on bottom rack in 450°F (230°C) oven,for 14 to 16 minutes or until crust is browned and cheeseis bubbly. Makes 4 to 6 servings.

BasiC Pizza Crust13/ 4 cups (425 mL) all-purpose our (approx.)1 pkg (7 g) Fl chm ' ® P Y3/ 4 tsp (4 mL) salt2/ 3 cup (150 mL) very warm water (about

120°F/50°C)3 tbsp (45 mL) M ol ® r h bl d!™ C ol &Ol v O l Bl d

1 tbsp (15 mL) B H v ® gold Co sy p

1. Blend flour, yeast and salt in a food processor fittedwith metal blade. Stir together water, oil and corn syrup.With motor running, slowly pour in the water mixture.Mix for 30 to 60 seconds or until ball forms. Knead thedough on lightly floured surface for 2 minutes or untilsmooth and elastic. Dough is now ready to use (no rising

or resting required).Do h c b m x d by h d,

w h 1 c p (250 mL) ofo d dd h d lly.

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Dulc M c pon B owni3/ 4 cup (175 mL) cocoa powder1/2 tsp (2 mL) baking soda1 cup (250 mL) M ol ® V Pl !™ C ol &

V bl O l Bl d1/2 cup (125 mL) boiling water2 cups (500 mL) granulated sugar4 n ™ Om 3 e , beaten1 tsp (5 mL) vanilla11/3 cups (325 mL) all-purpose our1/2 tsp (2 mL) salt1 pkg (270 g) CHiPits ®† M l Chocol

Ch p1 tub (500 mL) t s ll ® M c po1 cup (250 mL) prepared dulce de leche or

caramel sauce

1.Line 13- x 9-inch (3.5 L) baking dish with enough parch-ment paper to overlap sides; set aside. Stir togethercocoa and baking soda until well combined. Add half ofthe oil and the boiling water; whisk until combined. Stirin remaining oil, sugar, eggs and vanilla. Stir in flour andsalt using a wooden spoon, just until flour is absorbed.Stir in chocolate chips.2. Spread chocolate mixture evenly in prepared pan.Bake in 350°F (180°C) oven or 40 minutes or until testerinserted in centre comes out clean. Let cool completelyin pan.3. Meanwhile, beat Mascarpone with dulce de leche untilwell combined; spread over cooled brownies. Refrigerateuntil set and cut into squares. Makes 64 brownies.



H v Fi h F i2 tbsp (30 mL) g y L sp d bl ® B

(approx.)1 pkg (580 g) J * B d d g

sco h H ddoc1 Granny Smith apple, cored and diced3 green onions, finely chopped2 tbsp (30 mL) chopped fresh dill8 n ™ Om 3 e , beaten1 tsp (5 mL) Dijon mustard1/ 4 tsp (1 mL) each salt and pepper11/2 cups (375 mL) fresh rye or whole-wheat

bread crumbs1/ 2 cup (125 mL) shredded t s ll ® a d

Ch dd Ch

1. Butter a 13- x 9-inch casserole dish; arrange pieces offish in single layer in dish. Toss apple with green onionsand dill. Sprinkle over the fish.2. Whisk together eggs, mustard, salt and pepper. Pourevenly over the fish. Bake in 350°F (180°C) oven for 20minutes. Meanwhile, blend remaining butter with bread

crumbs and cheese. Sprinkle over frittata. Bake for 15 to20 minutes or until eggs are set. Broil for 5 minutes oruntil bread crumbs are golden brown. Makes 8 servings.





®/ MC Registered Trademark of/marque déposéede Gay Lea Foods Co-operative Ltd.

www.gaylea.com

www.trestelle.ca

TM Trademarks of Burnbrae Farms Limited

www.naturegg.com

Mazola ®, RIGHTBLEND! TM, VEG PLUS! TM, BeeHive ® andFleischmann's ® are registered trademarks of

ACH Food Companies, Inc.

www.achfood.ca

†Trade-mark of Hershey Canada Inc.†† Trade-mark of Hershey Chocolate & Confectionery

Corp. used under license.

www.chipits.ca

TM/MC Trade-marks of / Marques de commerce de:

Janes Family Foods Ltd. *Trade-Mark of / Marquede commerce de: P. Janes & Sons Ltd., AuthorizedUser / Usage Aut: Janes Family Foods Ltd.©2007

www.janesfamilyfoods.com

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22573814 Canadian Living Bake Fest 2009 Recipe Booklet