Instructions

1. Pulse flour with cocoa, sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk egg yolk with 2 tbsp (30 mL) ice water; pulse into flour mixture until it clumps together.
2. Press dough evenly into the bottom and 1 1/2 inches (4 cm) up the sides of a 10-inch (25 cm) springform pan. Prick with a fork. Freeze for 15 minutes. Preheat oven to 375°F (190°C). Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.

1. Whisk milk with sugar and cornstarch in a heavy saucepan set over medium heat. Bring to a boil, stirring often, until thickened. Whisk some of the hot milk mixture into egg yolks. Whisk back into remaining milk. Cook, whisking, for 1 minute. Remove from heat; stir in butter and vanilla.
2. Line cooled shell with bananas. Pour hot filling over top to cover bananas completely. Cool to room temperature; chill for at least 2 hours or up to 2 days. Just before serving, remove ring and arrange on serving platter. Pipe coconut whipped cream to cover custard completely and garnish with toasted coconut

• To make individual pies
• Divide dough between eight, 5-inch (12-cm) mini pie plates or foil pot-pie pans; pressing evenly into bottom and up sides.
• Arrange on a baking sheet; bake for 15 minutes.
• Cool to room temperature.
• Divide bananas and custard between the cooled shells.
• Chill until set.
• Garnish with whipped cream and toasted coconut.

Tips:

Instructions

1. Combine 1 1/2 cups (375 mL) chocolate chips with corn syrup in large, heavy saucepan. Cook over low heat, stirring often, until chips are melted. Meanwhile, whisk 1/2 cup (125 mL) milk with cornstarch until smooth; gradually whisk into remaining milk, then into chocolate mixture. Cook over medium heat, stirring constantly for 4 minutes or until thickened.
2. Remove pudding from heat. Whisk some of the hot pudding mixture with egg yolks and vanilla; stir into remaining hot pudding mixture. Cook, stirring constantly, for 2 to 4 minutes or until thick and glossy. Remove from heat and stir in butter; divide among 8 ovenproof bowls. Let cool to room temperature.
3. Place bowls on baking sheet. Divide marshmallows, graham cracker crumbs and remaining chocolate chips evenly among each bowl. Broil for 1 minute or until marshmallows are golden.

• When cooling warm puddings, press microwave safe plastic wrap directly onto surface of each pudding to prevent a “skin” from forming on top.

Tips:

Instructions

1. Preheat oven to 350°F (180°C).
2. Beat butter with sugar until very light and fluffy. Beat in sour cream, egg yolk, rum extract and nutmeg until well combined. Stir flour with baking soda and salt in a separate bowl. Gradually blend into butter mixture on low speed.
3. Transfer dough to a cookie press. Press the dough onto ungreased, baking sheets. Decorate as desired.
4. Bake, in batches, for 6 to 8 minutes or until just pale golden on bottom. Cool for 5 minutes on the baking sheet; transfer to a rack to cool completely.

• If the dough sticks to the cookie press, to help it release, chill the baking sheets and be sure not to grease or line with parchment paper.
• For those without a cookie press, reduce the flour by 1/2 cup (125 mL) and use a piping bag fitted with a wide star tip. Pipe loonie-sized mounds, decorate and bake as directed above.
• Replace the rum extract with vanilla and replace the nutmeg with 2 tsp (10 mL) finely grated orange zest for an orange scented spritz.
• Cookies can be stored in an airtight container for up to 5 days or in the freezer for up to 1 month.

Tips:

Instructions

1. Preheat oven to 350°F (180°C).
2. In bowl, mix first three ingredients. Whisk together butter, 2 eggs and vanilla; pour over flour mixture and stir until combined. Press into 9” (23 cm) square parchment paper-lined baking pan. Sprinkle with berries.

1. In another bowl, whisk together sour cream and remaining ingredients. Pour over top.
2. Bake in preheated oven for about 1 hour or until light golden and firm on top, but with movement in centre. Cool completely before serving.

Tips:

Instructions

1. Preheat oven to 325°F (160°C).
2. In small bowl, mix graham cookies with butter. Press mixture evenly into a 9″ (22.5 cm) buttered springform pan.
3. Purée sour cream, cottage cheese and egg whites in food processor until creamy. Add sugar, flour, lime juice, vanilla extract and raspberries. Purée again until smooth. Pour mixture into pan and bake for 1 hour. Remove from oven and let stand for one hour.
4. Refrigerate at least 3 hours. Garnish with fresh fruits and serve cold.

• The tang of the sour cream and the sweet hint of tartness of the raspberries makes a perfect taste combination, but any mix of fresh berries in season will be delicious.

Tips:

Instructions

1. Pulse pecans in food processor until finely ground. Add flour, sugar, butter and salt; pulse until crumbly. Drizzle ice water over mixture; pulse just until the dough is moist and clumps together. Turn out and shape into a disc; divide into 8 equal portions. Press each portion of dough evenly into 5″ (12 cm) mini pie plates or foil meat pie pans. Chill for 30 minutes.
2. Preheat oven to 375°F (190°C). Arrange pie shells on a baking sheet.
3. Line each pastry shell with foil and fill with pie weights. Bake on lowest rack for 15 minutes. Carefully remove the foil and weights. Bake for 7 to 8 minutes or until golden. Cool completely.

1. Whisk milk, sugar and cornstarch in a microwave-safe bowl. Heat on high, stirring every 2 minutes for 7 to 8 minutes or until hot and thickened. Whisk in butter and vanilla; immediately divide the hot filling between cooled shells.

1. Preheat oven to 400°F (200°C). Using a mixer on high speed, beat egg whites with cream of tartar until soft peaks form. Still on high speed, add sugar, a spoonful at a time, beating until stiff, glossy peaks form. Divide meringue between pies, mounding onto the still warm filling; spread to edge of crust and use the back of a spoon to swirl decoratively. Bake for 7 minutes or until golden. Cool completely before serving.

• Excellent source of folate.

Tips: