Instructions

1. Place cornstarch in bowl; whisk in 4 cup (1 L) milk until smooth. Reserve. Stir sugar with instant coffee and salt in a large heavy-bottomed saucepan; whisk in water until smooth. Set pan over medium heat and cook, stirring constantly, for 3 to 4 minutes or until mixture boils. Stir in remaining milk.
2. Just before serving, top each dessert cup with whipped cream.Stir reserved cornstarch mixture and, whisking constantly, add to coffee mixture. Place over medium heat and cook, stirring constantly, for about 10 minutes or until mixture comes to a boil, and is glossy and thickened. Stir in vanilla. Divide cappuccino mixture among coffee cups or dessert dishes. Cover with plastic wrap and cool to room temperature. Chill for at least 2 hours or up to 2 days.
3. Just before serving, top each dessert cup with whipped cream.

• Garnish with coffee beans, sprinkled cocoa, ground chocolate or cinnamon.

Tips:

Instructions

1. Preheat the oven to 350°F (180°C). Butter a 9 x 13 inch (3 L) baking dish.
2. Beat the butter with the sugar until crumbly. Beat in the eggs, one at a time. Stir the flour with the baking powder, baking soda and salt in a separate bowl. Whisk the concentrate with the milk and lemon zest in glass measure. In two additions, alternately add the flour and lemonade mixtures to the butter mixture until well combined.
3. Scrape the batter into the prepared dish and spread evenly. Bake for 30 minutes or until a tester inserted in the center comes out clean and the cake is golden brown. Cool completely.
4. Meanwhile, blend the sour cream with the icing sugar and lemon zest until smooth in a large bowl. Squirt in the entire canister of whipped cream. Fold until well combined. Spread evenly over the cooled cake. Arrange the sliced strawberries in the shape of the Canada flag on top of the cake. Reserve in the refrigerator until ready to serve (or up to 2 days.) Serve with additional strawberries (if desired).

Tips:

Instructions

1. Preheat the oven to 325°F (160°C).
2. Beat the butter with the sugar and vanilla until fluffy.
3. Beat in the flour and salt until combined.
4. Form the dough into a disk; chill for 45 minutes.
5. Roll out the dough, on a lightly floured surface, about 1/4-inch (5 mm) thick.
6. Use a 2 1/2-inch (6 cm) round cutter to cut out 24 circles (re-roll scraps as needed). Place on parchment paper-lined baking sheets.
7. Bake, in batches, for 20 minutes or until pale golden. Cool completely on a rack.

1. Meanwhile, whisk the milk with the sugar and cornstarch in a large, heavy saucepan set over medium heat and cook, stirring constantly, for 5 minutes or until thickened.
2. Beat a little of the hot milk mixture with the egg.
3. Whisk the warmed egg mixture into the remaining milk mixture.
4. Cook, stirring constantly, for 1 minute, until smooth and thickened.
5. Remove from the heat, stir in the coconut, butter and rum.
6. Place a piece of plastic wrap directly over the surface of the custard; cool completely.

1. Centre 8 cookies on serving plates. Top each with an equal portion of the custard and banana slices.
2. Repeat layers once and top with a final cookie.
3. Just before serving, garnish with whipped cream, toasted coconut and additional banana slices.

Tips:

Instructions

1. Preheat oven to 350°F (180°C). Grease 12-cavity mini doughnut pan.
2. In large bowl, whisk together sour cream, egg, egg yolk, sugar, oil and vanilla.
3. Stir together flour, baking soda, nutmeg and salt; stir into sour cream mixture, 1/3 cup (75 mL) at a time, until combined.
4. Pipe enough batter into each doughnut cavity to come halfway up side; bake in center of oven for 15 to 20 minutes or until golden and top springs back to the touch. Let cool in pans for 3 minutes. Transfer directly to rack; let stand until completely cooled.
5. Stir together icing sugar, lime zest and lime juice. Dip cooled doughnuts into glaze, turning to coat both sides. Let stand on rack until glaze is set.

• Use orange or lemon to make a citrus glaze if desired.

Tips:

Instructions

1. Beat the butter, sugar, espresso powder and vanilla extract on medium speed until fluffy. Stir the flour with the cornstarch and salt in a separate bowl; beat the flour mixture into the butter mixture on low speed just until combined. Form into a disc; chill for 45 minutes.
2. Preheat the oven to 325°F (160°C). Roll dough out, on a lightly floured surface, a generous ¼ inch (5 mm) thick. Use a 3 inch (8 cm) round cookie cutter to make 8 cookies. (Re-roll scraps as needed). Place cookies on a parchment paper-lined baking sheet; chill for 15 minutes. Bake cookies for 15 to 18 minutes or until lightly browned around the edges. Cool completely on a rack.
3. Arrange cookies on parchment paper-lined baking sheet. Centre a small scoop of ice cream (about ⅓ cup/75 mL) in the middle of each cookie. Return to freezer for at least one hour or until very firm.

1. Preheat the oven to 450°F (230°C). Using a mixer on high-speed, beat the egg whites with the lemon juice, cream of tartar and salt until soft peaks form. Continuing on high speed, add the sugar, a spoonful at a time, beating until stiff, glossy peaks form.
2. Working very quickly, swirl the meringue all over the ice cream-topped cookies, just to the cookie base, leaving no holes but being careful not to touch the foil with the meringue.
3. Bake for 4 to 5 minutes or until lightly golden; serve immediately.

• Bring egg whites to room temperature before whipping for better volume.
• Make-ahead: Store the baked cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
• For preparation ease, coat ice cream topped cookies with the meringue mixture and freeze for at least 24 hours before baking in the hot oven.
• Divide the ice cream-topped cookies between two baking sheets. Holding one sheet in the freezer while topping the other with the meringue will allow more time to coat the ice cream thoroughly. If the oven can accommodate two sheets side-by-side, bake off simultaneously, otherwise, once completely frozen, transfer all the ‘Alaskas’ to one baking sheet.

Tips:

Instructions

1. Preheat oven to 350°F (180°C).
2. Butter 6-cup jumbo non-stick muffin pan (each 3 1/2”/9 cm diameter and 3/4 cup/175 mL capacity). In medium bowl, beat egg whites until fluffy and holding soft peaks. In large bowl using an electric mixer, cream 1 cup (250 mL) each of butter and sugar until fluffy and light yellow; add egg yolks and lemon zest; beat 1 minute.
3. In small bowl, combine flour, baking powder and salt. On low speed, mix in half of flour mixture with butter mixture, just until blended. Blend in half of milk. Repeat with remaining flour mixture and then milk, beating after each addition until blended. Gently fold reserved egg whites intobatter. Evenly divide batter into prepared muffin pan. Place in centre of oven and bake 25 minutes or until baby cakes are browned and a toothpick inserted into the middle of the cake comes out clean. Let cool in pan for 10 minutes. Transfer to rack to cool completely.

1. Using electric mixer, beat remaining 3/4 cup (175 mL) butter until light and fluffy. Beat in 1 cup (250 mL) icing sugar, until well blended; about 1 minute. Add 3 tbsp (45 mL) freshly squeezed lemon juice, then remaining icing sugar, 1 cup (250 mL) at a time, beating well after each addition. Cut each cooled baby cake in half crosswise. Spread 2 tbsp (30 mL) of icing over bottom layers and top with cake tops, pressing lightly. Decorate baby cakes with icing. Garnish with lemon curls and fresh mint.

• Use vegetable peeler or citrus zester to remove long thin strips of peel from around the lemon. Cut to desired length and roll strip into curl.
• If icing becomes stiff, place hot cloth around bottom of bowl and stir, or add 1 tbsp (15 mL) milk or cream at a time to desired consistency.

Tips:

Instructions

1. Preheat oven to 350°F (180°C).
2. Line 12 muffin cups with paper liners.
3. In large bowl using electric beaters, beat butter for 1 minute. Gradually add sugar; beat for 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla.
4. In separate bowl, combine flour, baking powder, salt and baking soda. Using wooden spoon, alternately stir flour mixture and sour cream into butter mixture, making three additions of flour and two of milk.
5. Spoon into prepared muffin cups to about three quarters full.
6. Bake in centre of oven for 20 to 25 minutes or until cake tops spring back when lightly pressed. Transfer to rack for 5 minutes.
7. Remove cupcakes to rack; let cool completely.

• Not your kids’ cupcakes, these elegant, decadent treats give you that perfect pizazz to satisfy your sweet tooth after the perfect meal.

Tips: