Category: Pies and Cakes

Serves: 6 Servings
Source: Anne Marie

Ingredients:

• 1 prepared 9 inch crust
• 5 cups of fresh peaches, pealed and sliced (divided, 1 cup for glaze and 4 cups to line pie crust)About 8 medium peaches
• 2/3 cup of white sugar
• 2 tablespoons of corn starch
• 1/4 cup of water
• 2 tablespoons of lemon juice

Instructions:

1. Mash 1 cup of peaches with a fork. Blend with sugar and corn starch. Stir in water and lemon juice to mashed peaches.
2. Microwave on high for 2 to 5 minutes, stirring every minute until thickened.
3. Place remaining peach slices (4 cups) into crust. Spoon peach glaze over peaches. Refrigerate several hours.

Serves: Strawberry Pie
Source: Anne Marie

Ingredients:

• 1 9 inch pie crust, baked
• 2 quarts of strawberries
• 1/3 cup white sugar
• 1 1/2 tablespoons of corn starch
• 1 tablespoon lemon juice

Instructions:

1. Wash and hull strawberries.Allow to dry.
2. Mash 3 cups of strawberries (a potato masher works well) in a microwavable bowl.
3. Combine sugar and cornstarch in small bowl and combine with mashed strawberries. Mix well with mashed strawberries. Microwave on high for 3 to 8 minutes or until thickened and juices run clear, stirring every two minutes. Stir in lemon juice and cool for 5 minutes.
4. In the meantime, place strawberries in pie shell. Carefully spoon strawberry sauce over fresh berries and refrigerate for several hours.

Serves: 10 Servings
Source: Anne Marie

Ingredients:

• 1 cup OREO chocolate wafer cookie crumbs
• 2 Tbsp. butter, melted
• 2 bars (100 g) each TOBLERONE Swiss Milk Chocolate, chopped
• 4 cups each chocolate and vanilla ice cream, softened
• 1/2 cup caramel ice cream topping

Instructions:

1. COMBINE 1 cup Oreo Cookie Crumbs and 2 Tbsp. melted butter. Press into bottom of a 9 inch pie plate. Sprinkle with 1 bar (100 g) Toblerone Swiss Milk Chocolate, chopped and refrigerate for 15 minutes.
2. SCOOP 4 cups each chocolate and vanilla ice cream into pie crust, stacking scoops by alternating between the two flavours.
3. DRIZZLE with caramel topping and sprinkle with another bar of chopped Toberlone. Freeze 4 hours or overnight. Let stand 10 minutes before serving. Store leftover pie in freezer.

Serves: 6 Servings
Source: Martha Stewart

Ingredients:

• 3 tablespoons of instant espresso powder
• 3 tablespoons of boiling water
• 1 package (8 ounces) reduced fat cream cheese
• 3/4 cup heavy cream
• 1/3 cup sugar
• 2 (3 ounce packages) of ladyfingers
• unsweetened cocoa powder for dusting

Instructions:

1. In a medium heat proof bowl, mix espresso powder and boiling water. Add 1 1/2 cups of cold water and set aside.
2. With an electric mixer, beat the cream cheese with heavy cream and sugar until light and fluffy.
3. Spread a few tablespoons of the cream cheese mixture in the bottom of a two quart serving dish. Separate the lady fingers. One by one, dip the lady fingers in the espresso, then arrange in the bottom of the serving dish.
4. Spread with a third of the cream cheese mixture. Repeat twice with the remaining lady fingers and cream cheese mixture.
5. The tiramisu can be refrigerated, covered for up to one day.
6. Dust with cocoa just before serving.

Serves: 4 servings
Source: Julie Coutts

Ingredients:

• 4 squares BAKER’S Semi-Sweet Chocolate
• 1/2 cup (1 stick) butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 Tbsp. flour

Instructions:

1. PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
3. BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Serves: 24 servings
Source: Canadian Living

Ingredients:

• 24 frozen mini tart shells (in foil cups), thawed
• 4 eggs
• 1-1/4 cups (300 mL) milk
• 1 tsp (5 mL) Dijon mustard
• 1/4 tsp (1 mL) each salt and pepper
  Filling:
• 8 slices bacon, cooked and crumbled
• 2 green onions, sliced
• 1 cup (250 mL) shredded Swiss cheese

Instructions:

1. Filling: Place tart shells on rimmed baking sheet; divide bacon, green onions and cheese among shells.
2. In bowl, whisk together eggs, milk, mustard, salt and pepper; pour into tart shells. Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is just set, 25 to 30 minutes. Serve warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days; reheat in 400°F/200°C oven for about 4 minutes.)
3. Though you may have a touch of filling left over, resist the urge to overfill these mini-tarts, or they may stick to the foil cups.

Serves: 18
Source: A Taste of Home

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup maple syrup
• 3 cups grated carrots (about 6 medium)
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
  Chopped walnuts, optional

Instructions:

1. In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup.
2. Stir into dry ingredients just until moistened. Fold in carrots.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
4. For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired. Yield: 1-1/2 dozen.

Serves: 8 Servings
Source:

Ingredients:

Crust

• 8 NABISCO Grahams, finely crushed (about 1-1/4 cups crumbs)
• 1/4 cup melted margarine

Filling

• 3/4 cup sugar, divided
• 1/2 tsp. salt
• 1/4 cornstarch
• 2 1/2 cups milk
• 3 eggs, separated
• 1 tsp. vanilla
• 1 tbsp. butter

MERINGUE INGREDIENTS:

• 3 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 6 Tablespoons sugar

Instructions:

1. Filling: In a medium saucepan, combine sugar, cornstarch and salt. Mix well. Gradually stir in milk and mix until smooth. Over medium heat, bring to a boiling stirring constantly for 1 minute. Remove from heat. Stir half of hot mixture into egg yolks and mix well. Pour egg mixture back into saucepan with reserved mixture. Bring back to boiling; stirring constantly, boil 1 minute longer. Remove from heat. Stir in butter and vanilla. Pour immediately into pie crust. Set aside.
2. Meringue: In a mixer bowl with electric mixer at medium speed, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar 2 Tablespoons at a time, beating well after each addition. Continue to beat until soft peaks form. Spread meringue over warm filling, sealing edge to crust.
3. Bake 7 to 9 minutes or until meringue is light golden. Cool on wire rack for 1 hour before serving. Refrigerate leftovers.

Serves: 12 servings
Source: Anne Lindsay’ Light Kitchen

Ingredients:

• 1/2 cup packed brown sugar
• 1/4 cup canola non-hydrogenated margarine
• 1 egg
• 1 egg white
• 1 cup of apple sauce
• 1/2 cup fancy molasses
• 1 1/2 cup pastry flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons of ground ginger ( 1/4 cup grated ginger root)
• 1 teaspoon of cinnamon
• 1/8 teaspoon ground cloves

Instructions:

1. Beat brown sugar and margarine until smooth with an electric mixer.
2. Beat in egg and egg white,beating well after each addition.
3. Mix in apple sauce and molasses until smooth.
4. Combine flour, soda, powder, salt, and spices. Gradually add into sugar mixture, beating 2 to 3 minutes.
5. Transfer to an 8 inch square greased cake pan and bake at 350° for 40 minutes or until cake pulls away from the side of the cake pan. Serve warm or cold.