Instructions

1. Preheat oven to 400°F (200°C). Melt 2 tbsp (30 mL) Spreadables butter; set aside. Divide remaining butter between two, 8-inch (20 cm) cake pans; set pans on a larger baking sheet.
2. Place flour, milk, eggs, sugar, salt and melted butter in a blender. Blend, scraping down the cake pans on centre oven rack and heat for 2 to 3 minutes or until butter is bubbly; carefully swirl pans to distribute butter evenly over bottom of pans.
3. Carefully pull out oven rack and divide batter between pans. Bake for 20 minutes, or until puffed around edges and browned. Lift warm pancakes out of cake pans onto serving platters. Spread Smooth cottage cheese evenly inside. Cut into wedges to serve. Garnish with fresh berries and dust with icing sugar (if using).

• Salted Caramel Apple Variation: Replace the Vanilla Bean Smooth with Salted Caramel flavour. Replace the mixed berries with 2 to 3 sliced apples that have been sautéed with a generous spoonful of GAY LEA Spreadables, cinnamon & brown sugar until tender and golden.
• For best results, bring milk and eggs to room temperature before making recipe.

Tips:

Instructions

1. In food processor, combine flour, salt and sugar; pulse to mix.
2. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea-sized pieces of dough. Add milk, one tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready; if not, add a little more milk and pulse again.
3. Remove dough from processor and place on a clean surface.
4. Carefully shape into a disc. Do not over-knead. You should still be able to see little streaks of butter, which makes the baked crust flaky. Sprinkle dough with a little flour on all sides. Wrap in plastic wrap and refrigerate at least 1 hour.
5. Remove dough from refrigerator. Let sit at room temperature 5 to 10 minutes. Sprinkle flour on top. Roll out on lightly floured surface to a 12” circle, about 1/8” thick. Add a few sprinkles of flour, if necessary, to keep dough from sticking to work surface. Gently fold in half.
6. Place into 9” pie plate or quiche dish; gently press down to line pie dish.

1. Preheat oven to 375°F (190ºC).
2. Preheat electric skillet to 350ºC (180ºF).
3. Place butter in skillet and gently sauté onion until translucent; add asparagus and cook until asparagus is tender.
4. Place spinach, smoked chicken and sautéed vegetables in pie shell.
5. Beat eggs with milk, cream, salt and pepper. Pour egg mixture over vegetables. Distribute Brie cheese evenly and top with scallions.
6. Bake for 30 to 40 minutes, or until no traces of raw egg appear when the centre is pierced with a knife.
7. Remove from oven; let rest for 5 to 10 minutes to set, cut and serve.

• This quiche is also an easy-to-prepare choice for dinner or brunch served with your choice of salad.
• For a vegetarian version of this quiche, simply substitute chicken with your favourite vegetables.

Tips:

Instructions

1. Preheat oven to 400°F (200°C).
2. Combine broccoli, red pepper and butter in a 13″ x 9″ (3 L) glass baking dish; toss to coat and spread in an even layer. Bake for 10 minutes or until broccoli is slightly tender.
3. Meanwhile, in a bowl, using electric mixer, beat egg whites with salt until stiff peaks form; set aside. In separate bowl, beat egg yolks, cream, basil and pepper until blended. Fold in cheese and one-quarter of egg whites. Gently fold in remaining egg whites. Pour evenly over vegetables.
4. Bake for about 20 minutes or until puffed, golden and the centre is set.

• If desired, add 2 cups (125 mL) of crumbled cooked bacon, chopped smoked ham or prosciutto, or 4 cups (50 mL) of chopped smoked salmon with cheese.

Tips:

Instructions

1. Combine ice cubes, Smooth cottage cheese, milk, chocolate syrup and instant espresso in a blender. Blend until smooth. Serve immediately.

• Adjust sweetness to taste with extra chocolate syrup or another sweetener such as honey, agave or maple syrup.
• Add a banana for a thicker, sweeter smoothie and extra fibre.

• Nutrition Comparison
• Nutrition Per Serving (1 cup/250 mL): 130 calories, 2 g fat, 10 mg cholesterol, 80 mg sodium, 19 g carbohydrates, 0 g fibre, 17 g sugars, 9 g protein.
• Commercial Mocha Frappuccino: 2% milk, no whip: 200 calories, 2 g fat, 5 mg cholesterol, 160 mg sodium, 42 g carbohydrates, 1 g fibre, 40 g sugars, 3 g protein.

Tips:

Instructions

1. Coat large square pan, about 12” x 12” (30 cm x 30 cm) (or two 10” (25 cm) spring form or layer cake pans) with non-stick cooking spray. Line baking sheet with parchment paper and set aside.
2. In bowl of electric mixer, hand whisk water and yeast and let stand for 1 minute. Add one cup of flour and stir. Then add buttermilk, eggs, egg yolks, vanilla, sugar and salt.
3. Stir in about 3 cups of all purpose flour and butter. Using dough hook, with mixer on lowest speed, add remaining flour as needed to form workable dough. Knead on slowest speed of mixer until dough is smooth and elastic, adding additional flour as required, for 8 to 10 minutes.
4. Form dough into ball inside bowl. Place bowl inside large plastic bag, seal lightly, and let rise for 40 to 60 minutes or until almost doubled in bulk. Gently deflate. Allow dough to rest for 20 minutes, then turn out onto a lightly floured board. Meanwhile, make filling and glaze.

1. Mix all ingredients in a medium bowl and set aside.

1. Make a paste with ingredients and set aside.

1. On lightly floured board, roll dough out to a 14” x 14” rectangle. Sprinkle liberally with filling, pressing in slightly. Roll up into a log and chill ten minutes to facilitate slicing.
2. Cut log into 1” slices. Spread glaze equally on the pans. Arrange half of dough slices on each pan. Insert pans into a large plastic bag. Allow buns to rise until they are puffy or almost doubled in size, about 30 to 40 minutes.
3. Spray tops lightly with non-stick cooking spray. Preheat oven to 350°F (180°C). Place pans on baking sheet and bake until browned, 30 to 35 minutes. Cool a few minutes then invert onto a large tray or parchment paper-lined baking sheet.

• You can chill the unbaked buns overnight and bake them the next morning for a special breakfast or summer brunch.
•  A bread machine is perfect to make the dough.
• Vary and personalize this sticky buns recipe to suit all tastes by simply substituting different ingredients for the raisins. Dried cranberries or apricots, chopped and toasted walnuts or pecans, or even rich, dark chocolate chunks can all make for equally delicious fillings.

Tips:

Instructions

1. Thaw blueberries (if necessary). Set aside 2 tbsp (30 mL) of butter; place remaining butter in food processor fitted with metal blade. Add 1 cup (250 mL) blueberries, sugar and orange rind. Blend mixture until very smooth; re-pack into tub. Set aside. (Or, mash blueberries, sugar and rind in bowl; whip in butter using a hand mixer until smooth).
2. Whisk together eggs, milk, maple syrup and vanilla. In large non-stick skillet, melt some of the reserved, unflavoured butter over medium heat. Working in batches, dip baguette slices into egg mixture and transfer to skillet; cook for 2 to 3 minutes per side or until golden. Repeat with remaining bread and egg mixture, adding more butter to pan as needed.
3. Arrange French toast on a warm serving platter. Top each slice with a little blueberry butter and sprinkle with a few of the reserved blueberries.

• Make-ahead: French toast can be reserved for up to 1 day in refrigerator and reheated in a warm oven before serving.

Tips:

Instructions

1. Add lemon juice to milk and let stand 15 minutes.
2. Combine flour, baking powder, baking soda and salt. Add butter and cut into flour with pastry blender until texture of coarse meal. Stir in dried cranberries. Stir in milk to moisten dry ingredients.
3. Roll out on floured surface to 2″ (1 cm) thickness. Cut into 2″ (5 cm) rounds or squares. Sprinkle with granulated sugar. Bake at 425ºF (220ºC)

Tips:

Instructions

1. In a saucepan or large glass measuring cup, combine flavouring ingredients. Gradually whisk in milk until blended. Heat in saucepan over medium heat or microwave on medium (50%) power until steaming, 3 to 5 minutes.
2. Using a battery-powered latté whip or whisk attachment on an immersion blender, whip hot milk mixture until frothy. Or, transfer to an upright blender or milk frothier, and blend or pump until frothy.
3. Pour into warmed latté bowls or large mugs, and sprinkle or drizzle with suggested garnish.

• Heat the milk just until steaming. If it boils, it may split and will not get frothy when whipped or blended.
• Be your own barista at home by experimenting with different coffees, milk and by sprinkling cinnamon or chocolate on top.
• For the Adventurous
• Chai Latté Steamer: Replace coffee in Café Latté with strongbrewed Chai tea.

Tips: