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Garnish with a
Tip: drizzle of melted
Chipits®† White
Chocolate Chips.
Raspberry Cream Tea Muffins
1 cup (250 mL) Mazola® Veg Plus!™ Canola & 1. Line 18 muffin cups with paper liners. Whisk together oil,
Vegetable Oil Blend yogurt, eggs, lemon zest and vanilla. Stir together flour,
3/4 cup (175 mL) plain 1 % yogurt sugar, baking powder and salt in separate bowl. Make
2 Naturegg™ Omega 3 Eggs well in dry ingredients; pour in oil mixture and mix just
until dry ingredients are moistened. Divide batter among
2 tsp (10 mL) each finely grated lemon zest and prepared cups.
vanilla 2. Sprinkle coarse sugar (if using) over batter. Bake in
3 cups (750 mL) all-purpose flour 375°F (190°C) oven for 20 minutes or until muffins spring
1 1/4 cups (300 mL) granulated sugar back when lightly touched. Let cool in pan for 15 minutes;
4 tsp (20 mL) baking powder transfer to rack. Let cool completely.
1/2 tsp (2 mL) salt 3. Remove paper and slice tops off each muffin. Spread
Coarse sugar (optional) with an equal amount of Mascarpone and dollop of rasp-
2/3 cup (150 mL) Tre Stelle® Mascarpone (approx.)
berry jam. Replace tops. Makes 18 muffins.
1/2 cup (125 mL) raspberry jam or preserves
(approx.)
Butter Tart Strata
1/2 cup (125 mL) Gay Lea Spreadables® Butter or 2. Arrange sandwiches, one point side up, in prepared
brick Butter (approx.) dish. Whisk together eggs, cream, corn syrup and vanilla
1/2 cup (125 mL) lightly packed brown sugar until combined. Pour evenly over bread, spooning the egg
mixture over each piece to coat bread evenly. Cover and
12 thick slices raisin or egg bread
refrigerate for at least 2 hours or overnight.
6 Naturegg™ Omega 3 Eggs 3. Cover and bake in 375°F (190°C) oven for 40 minutes.
1 cup (250 mL) 5% light cream Uncover and bake for 10 minutes longer or until browned.
1/4 cup (60 mL) BeeHive® Corn Syrup Makes 8 servings.
1 tbsp (15 mL) vanilla
Broil for 1 to 2 minutes,
1. Butter 9-inch square or 11- x 7-inch (2 L) baking dish; Tip: if necessary, to brown the
set aside. Blend 1/2 cup (125 mL) butter with sugar until tips of the bread slices.
well combined. Spread the mixture thickly over one
side of each slice of bread; sandwich the slices. Halve
sandwiches diagonally.
Clubhouse Chicken Pizza
1 batch Basic Pizza Crust (recipe follows) Basic Pizza Crust
1/4 cup (60 mL) each chopped sun-dried tomatoes 1 3/4 cups (425 mL) all-purpose flour (approx.)
and crumbled cooked bacon 1 pkg (7 g) Fleischmann's® Pizza Yeast
1/4 cup (60 mL) mayonnaise 3/4 tsp (4 mL) salt
2 tbsp (30 mL) finely chopped parsley 2/3 cup (150 mL) very warm water (about
Cheddar Cheese
S'mores Chocolate Pudding Cups
2 cups (500 mL) Chipits®† Milk Chocolate Chips 2. Remove the pudding from heat. Whisk some of the
1/3 cup (75 mL) BeeHive® Corn Syrup hot pudding mixture with egg yolks and vanilla; stir into
remaining hot pudding mixture. Cook, stirring constantly,
2 1/2 cups (625 mL) warm milk
for 2 to 4 minutes or until thick and glossy. Remove from
1/3 cup (75 mL) Fleischmann's® Canada Corn Starch
heat and stir in butter; divide among 8 ovenproof bowls.
2 Naturegg™ Omega 3 Egg yolks, beaten Let cool to room temperature.
1 tsp (5 mL) vanilla 3. Place bowls on rimmed baking sheet. Divide marshmal-
1 tbsp (15 mL) Gay Lea Spreadables® Butter lows, graham cracker crumbs and remaining chocolate
1 1/4 cups (300 mL) mini marshmallows chips evenly among each bowl. Broil for 1 minute or just
until marshmallows are golden. Makes 8 servings.
2 tbsp (30 mL) graham cracker crumbs
1. Combine 11/2 cups (375 mL) of the chocolate chips with When cooling the warm puddings,
corn syrup in large, heavy saucepan. Cook over low heat, Tip: press plastic wrap directly onto
stirring often, until chips are melted. Meanwhile, whisk surface of each pudding to prevent
1/2 cup (125 mL) of the milk with cornstarch until smooth; a “skin” from forming on top.
gradually whisk into remaining milk, then into chocolate
mixture. Cook over medium heat, stirring constantly, for
4 minutes or until thickened.
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