Practically Perfect Pound Cake

2 cups all-purpose flour
1 tsp baking powder
3/4 cup unsalted butter
1 cup granulated sugar
3 eggs
2 tsp vanilla
1/2 cup milk

Preheat oven to 325 F. Grease a 9 x 5-inch loaf pan. Set aside.

In a bowl, stir together the flour and baking powder. Set aside.

In a large bowl with an electric mixer, beat together the butter and sugar until well mixed. Add the eggs, one at a time, beating well after each egg. Continue beating the mixture for 2 to 3 minutes after all the eggs have been added. Beat in the vanilla, then add the flour mixture, in 2 or 3 additions, alternately with the milk, beating until the batter is just smooth. Dump into prepared loaf pan. Bake for 70 to 75 minutes, until a toothpick poked into the centre of the cake comes out clean.

Let cool in the pan for 10 minutes, then remove and let cool completely on a rack before having your way with it.

Makes one practically perfect pound cake.

Variation

Lemon or Orange Pound Cake

Omit the vanilla from the basic recipe. Add the grated zest from one lemon or one orange and 1 tbsp lemon or orange juice to the batter when you add the flour and the milk. Bake as above.

Source: The Clueless Baker by Evelyn Raab, 2001

Apple Toffee Cake

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
2 cups diced peeled apples ( I used golden delicious)
3/4 cup toffee bits (about 1/2 pkg. of Skor bits)

Topping
1/3 cup all purpose flour
2 tbsp. packed brown sugar
1/4 cup butter
3/4 cup (the other half pkg) Skor bits

To make cake
Cream butter, sugar, eggs and vanilla in a large bowl on medium speed of electric mixer until light and fluffy. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in apples and toffee bits. Spread batter evenly in a lightly greased 13 x 9 pan.

To make topping
Combine all topping ingredients until crumbly. Sprinkle evenly over batter.
Bake in a preheated 350F oven or until done....35 to 40 minutes.

Recipe courtesy of Judy from Aberfoyle, Ont.

Toffee Crunch Blondies

1/2 cup softened butter
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1 pkg (200 g) Skor bits

Preheat oven to 350 F.

Beat butter with brown sugar and eggs until well blended. Stir in flour, baking powder, baking soda and salt. Mix well.

Stir in chocolate chips and 1 cup of Skor bits. Spread into greased 13 x 9-inch pan. Bake for 23-28 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining Skor bits. Cool. Cut into bars. Makes about 36 bars.

Lily's Marble Cake

2 1/2 cups all-purpose flour
1 tbsp baking powder
1 cup whole milk
1 tsp pure vanilla extract
1 cup unsalted butter, softened
2 cups sugar
1/2 tsp salt
4 large eggs
1/4 cup cocoa powder, preferably Dutch-processed
1 can (6 oz) shredded, sweetened coconut

Preheat oven to 350 F. Butter and flour a 10-inch tube pan. In a medium bowl, whisk together the flour and baking powder. In measuring cup, combine the milk and vanilla. Set aside.

In a mixer fitted with a paddle attachment, beat the butter until light and fluffy, 3 to 5 minutes. Add the sugar and salt and continue to mix well for about 3 more minutes. Add the eggs one at a time, mixing well to combine after each addition. Alternately add the milk mixture and the flour mixture in 3 additions. Continue mixing for 5 minutes (beating a long time is important here).

Stir one third of the batter into the cocoa powder in a medium bowl. Stir the coconut into the remaining golden batter. Pour the golden batter into the prepared pan, then drop large dollops of the chocolate batter into it. Cut through the batter once or twice with a table knife to make chocolate marble pattern. Do not stir.

Bake for 1 hour and 15 minutes or until a skewer or toothpick inserted in the centre comes out clean. Let cool in the pan. Invert onto a platter (for the best taste, cover with plastic wrap and let sit overnight. Slice into wedges for serving. Cake keeps well at room temperature for up to 4 days. Makes 12 servings.

Source: Chocolate & Vanilla by Gale Gand, 2006

Gingerbread Cookies & Royal Icing

1 1/4 cups butter, softened
1 cup brown sugar
2 eggs
2/3 cup molasses
4 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Using an electric mixer and a large bowl, beat the butter and brown sugar until smooth. Add the eggs and molasses and beat until fluffy. Combine the remaining ingredients (except the Royal Icing) in a separate bowl. Add to the molasses mixture and beat until combined. Divide into 4 disks, wrap in plastic wrap and refrigerate for a minimum of 2 hours.

Preheat oven to 325 F. Line two 12- x 18-inch baking sheets with parchment paper. Roll out the dough on a lightly floured board to a thickness of 1/8 inch (.3 cm). Cut into shapes, using Christmas cookie cutters. For hanging cookies, pierce 1/2 inch (1.2 cm) from the top edge with a 1/8-inch (.3 cm) round cutter.

Transfer to the cookie sheets. Bake for 12 to 15 minutes, until firm. Cool on rack. Decorate cookies with Royal Icing.

Royal Icing

2 1/2 cups icing sugar
2 egg whites
1/2 tsp vanilla extract
1/2 tsp almond extract

Combine all the ingredients in a bowl. Beat with a wooden spoon until smooth. Divide the icing into separate bowls for each desired colour. Store icing refrigerated in closed plastic containers. Bring to room temperature before using. Using a piping bag or paper cone, pipe the icing decoratively on the cookies, or paint it on with a brush. You may need to add more icing sugar if the icing is too thin to pipe (it should not spread when applied), or more egg white if the icing is too thick to paint (it should spread smoothly without being transparent).

Source: Wanda's Pie in the Sky, 2002

Chocolate Candy Brownies

2/3 cup butter
7 oz bittersweet chocolate, chopped
5 oz unsweetened chocolate, chopped
1 1/2 cups granulated sugar
2 tsp vanilla
4 eggs
1 cup all-purpose flour
1 tsp salt

Topping

5 oz bittersweet chocolate, chopped
2/3 cup whipping cream
1 cup chopped chocolate-covered candy bars

Line 13- x 9-inch metal cake pan with parchment paper or grease; set aside.

In saucepan over medium-low heat, melt butter and bittersweet and unsweetened chocolates; let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. With wooden spoon, stir in flour and salt. Scrape into prepared pan; smooth top. Bake in centre of 350 F oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 25 minutes. Let cool on rack.

Topping: Place chocolate in heatproof bowl. In saucepan, heat cream until boiling; pour over chocolate and whisk until smooth. Let cool for 3 minutes. Spread over brownies. Sprinkle with candy. (Make Ahead: Remove from pan; wrap and refrigerate for up to 1 week or overwrap in foil and freeze for up to one month.) Cut into bars. Makes 40 pieces.

Source: Canadian Living Holiday Baking, 2006

Chocolate Espresso Shortbread

Shortbread

2/3 cups all purpose flour
1/3 cup cake flour (not self-rising)
1/3 cup Dutch-processed cocoa powder
9 tbsp unsalted butter, softened
1/2 cup granulated sugar
1 tbsp finely ground espresso beans
1/4 tsp salt
coarse sugar for sprinkling

Garnish

1/2 oz. bittersweet chocolate, coarsely chopped
12 chocolate-covered espresso beans

Make the shortbread

1. Position a rack in the lower third of the oven and preheat the oven to 300 F. Have a 9-inch round cake pan at hand.

2. Sift the flours and cocoa powder together into a medium bowl. Gently whisk to combine, and set aside.

3. In the bowl of an electric mixer, using a paddle attachment, beat the butter, sugar, espresso and salt at medium-low speed until well blended. (don't overbeat; you don't want to incorporate a lot of air). At low speed, add the flour mixture in three additions, mixing just until the dough starts to come together and is no longer crumbly.

4. Press the dough evenly and firmly into the cake pan. Press the back of the tines of a fork all around the edges to make a decorative border. Sprinkle with coarse sugar. Bake the shortbread for 35 to 40 minutes, until it is no longer shiny and is set. Place the pan on a wire rack and let cool for 15 minutes.

5. Using a sharp knife, cut the warm round into 12 wedges.

Garnish the cookies

6. In the top of a double boiler over barely simmering water, melt the chocolate, stirring occasionally until smooth. Spoon a small dot of chocolate into centre of a shortbread wedge, and place a chocolate-covered espresso bean on the chocolate. Repeat with the remaining wedges. Let the chocolate set completely before serving.

Source: The Good Cookie by Tish Boyle, 2002

Chocolate Layer Cake

1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp each baking powder and soda
1/4 tsp salt
1 1/2 cups buttermilk

Chocolate Icing:

1 1/2 cups unsalted butter, softened
1/2 cup whipping cream
1 tbsp vanilla
3 cups icing sugar
6 oz. unsweetened chocolate, chopped, melted and cooled

Grease two 8-inch springform pans or grease two 8-inch round metal cake pans and line bottoms with parchment or waxed paper. Set aside.

In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into prepared pans, smoothing tops.

Bake in centre of 350 F oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks. (Make Ahead: Wrap layers separately in plastic wrap and refrigerate for up to 1 day or overwrap with heavy-duty foil and freeze for up to 2 weeks.) Cut each cake horizontally into 2 layers.

Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in icing sugar, 1 cup at a time. Beat in melted chocolate until light and fluffy.

Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate. Spread cut side with about 3/4 cup of the icing; cover with remaining half, cut side down. Spread top with another 3/4 cup of icing. Repeat with remaining layers, spreading remaining icing over top and sides. Remove paper strips. (Make Ahead: Cover loosely and refrigerate for up to 2 days. Let come to room temperature before serving.) Makes 12 servings.

Source: The Complete Canadian Living Cookbook, 2001

Cranberry Chocolate Croissant Bread Pudding

1 bag (375 G) mini croissants (about 24)
6 oz bittersweet or semisweet chocolate, chopped
1 1/2 cups dried cranberries
2 cups whipping cream
1 cup milk
5 eggs
1 cup granulated sugar
1 tbsp vanilla

Grease a 13 x 9-inch glass baking dish; set aside.

Slice 16 of the croissants in half lengthwise; set tops aside. Cube the remaining croissants and bottoms; place in prepared dish. Sprinkle with half each of the chocolate and cranberries; stir to combine. Arrange croissant tops attractively over surface. Sprinkle with remaining chocolate and cranberries.

In bowl, whisk together cream, milk, eggs, all but 1 tbsp of the sugar and vanilla; evenly pour over croissants. Cover tightly with foil; refrigerate for 2 hours. (Make Ahead: Refrigerate for up to 12 hours.)

Using spatula, gently press croissants into cream mixture; sprinkle with remaining sugar. Loosely cover with foil; bake in centre of 350 F oven until puffed, about 40 minutes.

Uncover and bake until golden brown and knife inserted in centre comes out clean, about 10 minutes. Let stand for 5 minutes before serving. Makes 12 to 16 servings.

Source: Canadian Living Magazine, December 2006

Nanaimo Bars

1 cup butter, melted
2/3 cup cocoa powder
1/2 cup granulated sugar
2 eggs, lightly beaten
3 cups graham cracker crumbs
2 cups shredded coconut
1 cup finely chopped walnuts

Filling:
1/3 cup butter, melted
1/4 cup milk
2 tsp vanilla
4 cups icing sugar

Topping:
8 oz semisweet chocolate
2 tbsp butter

Grease 13 x 9-inch metal cake pan nad line with parchment paper, leaving 1-inch extending over long edges for handles. Set aside.

In large bowl, whisk together butter, cocoa powder, sugar and eggs; stir in cracker crumbs, coconut and walnuts. Press evenly into prepared pan. Bake in centre of 350 F oven for 10 minutes. Let cool in pan on rack.

Filling: In large bowl, stir together butter, milk and vanilla; beat in sugar until thickened and smooth. Spread evenly over cooled base. Refrigerate for about 45 minutes or until firm.

Topping: Meanwhile, chop chocolate; in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread evenly over filling. Refrigerate until set. Using parchment paper handles, lift out of pan. Peel off paper. Cut into bars. (Make Ahead: Cover and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.) Makes 48 bars.

Note : I added 3 tbsp custard powder to the filling and proceeded as directed.

Source: Canadian Living Cookbook, 2001

Pumpkin Pie

For the Pie:
1 recipe single crust pastry (see below)
5 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
2 1/2 cup pumpkin puree
1 1/4 cups whole milk
1/2 cup whipping cream

For the Topping:
1/2 cup whipping cream
1/2 tsp vanilla
2 tbsp granulated sugar

Pastry:
1 1/2 cups all-purpose flour
1/4 tsp salt
1/3 cup cold butter cut into 1/2-inch pieces
1/3 cup shortening, cut into 1/2-inch pieces and frozen for 15 minutes
1/4 cup cold water

Pastry: Make sure all the ingredients are as cold as possible. Using a food processor or a pastry cutter and a large bowl, combine the flour, salt, butter and shortening. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest for 30 seconds and then either process very briefly or cut with about 15 strokes of the pastry cutter, just until dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic wrap and chill for at least 20 minutes.

Allow the dough to warm slightly at room temperature if it is too hard to roll. On a lightly floured board, roll the disk to a thickness of 1/8-inch (.3 cm). Cut a circle about 1 1/2 inches (3.8 cm) larger than the pie plate. Transfer the pastry to the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs about 1/2 inch (1.2 cm) over the plate. Flute the edges. Use as directed in recipe.

For the Pie: Prepare the crust as directed. Chill for 20 minutes while preparing the filling. Preheat oven to 350 F.

In a medium bowl, whisk eggs lightly. Add the remaining pie ingredients and whisk thoroughly. Pour into the prepared crust. Bake for 55 to 65 minutes, or until the crust is golden and the filling is just set and no longer liquid in the centre. Cool thoroughly before serving.

For the Topping: Using an electric mixer, beat all the ingredients until soft peaks form. Serve with the chilled pie. Store pie in the refrigerator for up to 3 days. Makes one 10-inch pie (8 to 10 servings)

Source: Wanda's Pie in the Sky, 2002

Pear Cream Cheese Squares

For the Crust:
3/4 cup cold butter, cut into 1/2-inch pieces
2 cups all-purpose flour
1/4 cup icing sugar
3 tbsp water

For the Filling:
12 oz. cream cheese, room temperature
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
6 cups pear or apple slices, cut 1/4 inch thick
1/3 cup granulated sugar
1 tsp cinnamon
2 tbsp cornstarch
1 tbsp lemon juice

For the Topping:
3/4 cup cold butter, cut into 1/2-inch pieces
1 1/2 cups all-purpose flour
'1 1/2 cups granulated sugar
1 cup sliced almonds

For the crust: Preheat oven to 350 F (175 C). Line a 9 x 13-inch baking pan with two overlapping pieces of parchment paper that extend up the sides and over the top of the pan by 1 inch. The extra paper on all sides of the pan make it easy to lift the finished slab out of the pan without having to flip it over.

Using a food processor or a pastry blender, process or cut the butter into the flour and icing sugar until the mixture is mealy. Add the water and continue mixing until the dough is just starting to come together in a ball. Press into the bottom and 1/2 inch up the sides of the prepared pan. Bake for about 15 minutes, until set and slightly golden.

For the filling: Using an electric mixer or a wooden spoon, beat the cream cheese and sugar until smooth. Add the egg, vanilla, almond extract and salt and combine thoroughly. Spread in the prepared crust. Combine the apples, sugar, cinnamon, cornstarch and lemon juice. Spread over the cream cheese layer.

For the topping: Using a food processor or pastry cutter, process or cut the butter into the flour and sugar until the dough is just beginning to clump. Spread over the apples. Sprinkle with the almonds.

Bake for 45 to 55 minutes, until the topping is golden and the apples are tender. Cool completely before cutting into bars or squares. Store in the refrigerator in a tightly closed container for up to 5 days. Makes 32 bars.

Source: Wanda's Pie in the Sky, 2002

Chocolate Raspberry Torte

Cake
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

Filling
2 cups whipping cream
1/4 cup icing sugar
1 cup raspberry jam

Frosting
1 1/2 cups semi-sweet chocolate chips
3/4 cup sour cream
freash raspberries, optional
chocolate curls, optional

Preheat oven to 350 F. Grease and flour two 9-inch round cake pans.

Cake: Sift flour, sugar, cocoa powder, baking powder, baking soda and salt into large mixer bowl. Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water until smooth. (Batter will be thin.) Pour into prepared pans.

Bake for 35 to 40 minutes or until toothpick inserted in centre comes out clean. Cool for 10 minutes in pans on rack, then remove layers and cool completely. Cut each in half horizontally to make four layers.

Filling: Beat whipping cream and icing sugar until stiff peaks form.

Frosting: In a small saucepan over low heat, melt chocolate chips. Stir until smooth. Stir in sour cream.

Assembly: Place one halved cake layer cut-side up on serving plate. Spread with 1/3 cup jam and one-third of the cream mixture. Repeat layering, ending with top cake layer cut-side down. Frost top and sides of cake with frosting. Decorate with chocolate curls and fresh raspberries, if using. Chill until ready to serve and chocolate has set, about 30 minutes.

Toasted Granola

4 cups large-flake oats
1 cup wheat germ
3/4 cup slivered almonds or pecans
3/4 cup unsweetened dessicated coconut
3/4 cup pumpkin seeds
3/4 cup liquid honey
1/2 cup canola oil
3/4 cup dried mango or papaya
3/4 cup raisins
3/4 cup dried cherries or cranberries

In large bowl, combine rolled oats, wheat germ, almonds, coconut and pumpkin seeds. In saucepan, bring honey with oil to boil; pour over oat mixture, tossing to coat. Spread on 2 rimmed baking sheets.

Bake in 325 F oven, stirring every 5 minutes, until toasted, about 25 minutes.

Divide mango, raisins and cherries between pans; stir to combine. Let cool; break up any large clusters. (Make Ahead: Store in airtight container for up to 1 week.) Makes 8 cups or 12 servings.

Source: Canadian Living Magazine, October 2006

Lethal Chocolate Cupcakes & Chocolate Buttercream Icing

Cupcakes:

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 cup milk
1/4 cup vegetable oil
1 tbsp white vinegar
1 tsp vanilla

Preheat oven to 375 F. Grease a 12-cup muffin pan or line the cups with paper liners. Set aside.

In a medium bowl, stir together the flour, sugar, cocoa powder and baking soda. Add milk, oil, vinegar and vanilla. Beat with a whisk or electric mixer until smooth.

Spoon batter into the prepared muffin pan, filling cups about 3/4 full. Bake for 15 to 20 minutes until a toothpick inserted into the centre of a cupcake comes out clean. Remove cupcakes from pan and let cool on a rack. Makes 12 perfectly lethal cupcakes.
(Note: I baked these at 350 F)

Source: The Clueless Baker, 2001

Chocolate Buttercream

1 cup unsalted butter, very soft
1 tbsp plus 1 tsp milk
6 ounces semisweet chocolate, melted and cooled to lukewarm
1 tsp vanilla extract
1 1/4 cups sifted confectioners' sugar

In a medium-size bowl, beat the butter until creamy, about 3 minutes.
Add the milk carefully and beat until smooth. Add the melted chocolate and beat well. Add the vanilla extract and beat for 3 minutes. Gradually add the sugar and beat until creamy and of desired consistency.

Note: To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool 5-10 minutes.

Source: The Magnolia Bakery Cookbook, 1999

Fruit Filled Oatmeal Bars

1 cup all-purpose flour
1 cup quick-cooking rolled oats
2/3 cup packed brown sugar
1/4 tsp baking soda
1/2 cup butter

Raisin Filling:

1/2 cup water
2 tbsp sugar
2 tsp cornstarch
1 cup raisins

Filling: Combine water, sugar and cornstarch in a medium saucepan. Add raisins. Cook and stir until thickened and bubbly.

For the Crust: Combine flour, oats, brown sugar and baking soda in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup of crumb mixture for topping.

Press remaining crumb mixture into the bottom of an ungreased 9x9x2-inch baking pan. Spread filling over crumb mixture in pan. Sprinkle top of filling with reserved crumb mixture.

Bake in a 350 F oven for 30 to 35 minutes or until the crumb topping is golden. Cool in pan on a wire rack. Cut into bars. Makes 25.

Source: Better Home and Gardens Christmas Cookies, 2000

Other Variations:

Apple-Cinnamon Filling: Peel core and chop 2 medium apples (about 10 ounces). Combine apples, 1 tablespoon lemon juice, half a teaspoon ground cinnamon, and a dash of ground cloves in a medium saucepan. Bring mixture to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until apples are tender.

Apricot-Coconut Filling: Combine 1 cup snipped dried apricots and three-quarter cup water in a medium saucepan. Bring apricot mixture to boiling; reduce heat. Cover and simmer for 5 minutes. Meanwhile, combine a quarter cup of sugar and 1 tablespoon all-purpose flour; stir sugar mixture into apricot mixture. Cook and stir about 1 minute more or until thick. Stir in half a cup of coconut.

Mincemeat Filling: Bring three-quater cup of water to boiling in a medium saucepan. Add one 9-ounce package condensed mincemeat. Cover and simmer for 3 minutes, stirring often.

Lemon Coconut Crisps

1/2 cup butter, softened
1/3 cup vegetable shortening
3/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/2 tbsp grated lemon zest
2 cups pastry flour
1/2 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
1/2 cup fine-shred sweetened coconut

Preheat the oven to 350 F. Line two 18 x 12-inch baking sheets with parchment paper.

Using an electric mixer or wooden spoon, cream the butter, shortening and sugar until light. Beat in the egg along with the vanilla and lemon zest. Combine the flour, salt, cream of tartar, baking soda and coconut in a separate bowl. Add to the butter mixture and beat thoroughly. Using a 1 1/4-inch (3 cm) ice cream scoop or tablespoon, drop the cookie dough on the prepared sheets. Press flat using wide spatula lightly dusted with flour to prevent sticking.

Bake for 14 to 18 minutes, or until golden and slightly brown on the edges. Cool for at least 2 minutes on the pans before removing to a rack to cool completely. Store in a tightly closed container for up to a week. Makes 2 dozen 2-inch cookies.

Source: Wanda's Pie in the Sky, 2002

Chewy Peanut Butter Chocolate Chip Cookies

1/2 cup soft butter
1/2 cup peanut butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tbsp corn syrup
2 tbsp water
2 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips

Preheat oven to 375 F.

In large bowl, crem together butter, peanut butter and sugars. Beat in eggs, one at a time, followed by corn syrup, water and vanilla.

In a separate bowl, combine flour, baking soda and salt. Stir in flour mixture into creamed mixture in thirds. Fold in chocolate chips. Drop 2 rounded tablespoons of dough 3 inches apart on a parchment-lined cookie sheet.

Bake on the middle rack of the oven for 12 to 14 minutes until golden. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Makes about 2 dozen large cookies.

Source: Great Canadian Cookies, 2000

Sour Cream Chocolate Chip Cookies

1/2 cup butter, softened
1 cup sugar
1 egg
1/4 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup raisins
1/2 cup walnuts
3/4 cup chocolate chips

Preheat oven to 375 F.

Cream together butter and sugar until light and fluffy. Beat in egg, sour cream and vanilla. In a separate bowl, combine flour, baking soda and salt.

Stir flour mixture into creamed mixture in thirds. Fold in raisins, walnuts and chocolate chips. Drop tablespoonfuls of batter 3 inches apart on a parchement-lined cookie sheet.

Bake on the middle rack of the oven for 14 to 16 minutes or until edges are golden. Makes about 3 dozen cookies.

Source: Great Canadian Cookies by Pamela Steel, 2000

Key Lime Pie

For the crust:
1 cup graham cracker crumbs
2/3 cup sweetened shredded coconut
2 tbsp sugar
1 tsp vanilla extract
1/4 cup butter, melted

For the filling:
4 egg yolks
1 14 oz. can sweetened condensed milk
1/2 cup fresh lime juice
1 tbsp lime zest
1/2 tsp vanilla extract

For the topping:
1 1/4 cup whipping cream
1 tbsp granulated sugar
1/2 tsp vanilla extract
lime slices, for garnish

For the crust: Preheat the oven to 350 F. Using a fork, combine the graham cracker crumbs, coconut, sugar, vanilla and butter in a medium-sized bowl. Press into a 9-inch pie plate. Bake for 15 to 20 minutes, or until golden. Cool completely before filling.

For the filling: Using a whisk, combine the egg yolks, condensed milk, lime juice, lime zest and vanilla. Pour into the baked crust. Chill 2 hours.

For the topping: Using an electric mixer, beat the cream with the sugar and vanilla until stiff peaks form. Pipe or spoon onto the chilled pie. Chill until serving time. Serve garnished with lime slices. Store in the refrigerator for up to 2 days. Makes 6 servings.

Spicy Ginger Crinkle Cookies

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup fancy molasses
1 tsp vanilla
2 cups all-purpose flour
2 tsp each baking soda and ground ginger
1 tsp cinnamon
1/2 tsp ground allspice or cloves
1/2 tsp salt
1/4 cup granulated sugar

In large bowl, beat shortening with brown sugar until fluffy. Beat in egg, molasses and vanilla until smooth. In separate bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt; stir into molasses mixture in 2 additions.

Scoop dough by level tablespoonfuls and roll into balls. Roll in granulated sugar to coat and place, about 2 inches apart, on parchment paper-lined or greased rimless baking sheets.

Bake in 350 F oven for about 12 minutes or until flattened, tops are cracked and bottoms are browned. Let cool on pans on rack. Makes about 46 cookies.

(Make Ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Source: The Complete Canadian Living Cookbook, 2001.

Sour Cream Cookies

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup soft butter
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 cup sour cream
1 tbsp sugar (for dusting)
1 tsp cinnamon (for dusting)

Preheat oven to 400 F.

Combine flour, salt, baking powder and baking soda.

In large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then vanilla. Stir flour mixture and sour cream into creamed mixture, alternately in thirds.

Drop rounded tablespoons of dough 3 inches apart onto parchment-lined cookie sheet. Combine remaining sugar and cinnamon and dust the tops of the cookies.

Bake on the middle rack of the oven for 5 to 8 minutes or until edges are golden. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Makes about 5 dozen cookies.

Source: Great Canadian Cookies by Pamela Steel, 2000

Hot Chocolate Pudding

1/2 cup granulated sugar
1/4 cup sifted unsweetened cocoa powder
3 tbsp all-purpose flour
1/2 tsp salt
2 cups hot milk
1 tsp vanilla

In heavy saucapan, mix sugar, cocoa powder, flour and salt; gradually whisk in milk until smooth. Cook, whisking constantly, over medium-high heat for about 5 minutes or until boiling and thickened.

Remove from heat; whisk in vanilla. Divide among custard cups or dessert dishes. Let cool to lukewarm or serve chilled. Makes 4 servings.

Source: Canadian Living

Simply Lovely Lemon Squares

3/4 cup butter, softened
1/2 cup granulated sugar
1/4 tsp salt
2 cups all-purpose flour

Topping:
4 eggs
1 1/2 cups granulated sugar
2 tbsp finely grated lemon zest
1/2 cup lemon juice
1/4 cup all-purpose flour
1 tsp baking powder
2 tsp icing sugar

Line 13 x 9-inch metal cake pan with parchment paper, leaving 1 inch extending over long edges for handles. Set aside.

In bowl, beat together butter, sugar and salt until light and fluffy; stir in flour in 2 additions. Press evenly into prepared pan. Bake in centre of 325 F oven for about 35 minutes or until golden. Let cool in pan on rack.

Topping: Meanwhile, in bowl, beat eggs with sugar until pale and thickened; beat in lemon rind and juice, flour and baking powder. Pour over baked base, spreading evenly. Bake for 25 to 30 minutes or until golden brown and centre is set. Let cool in pan on rack. Dust with icing sugar. Using parchement paper handles, lift out of pan. Peel off paper. Cut into squares. (Make Ahead: Refrigerate in airtight container for up to 4 days.) Makes 32 squares.

Source: The Complete Canadian Living Cookbook, 2001

Cheddar Apple Bars

4 apples
1/3 cup granulated sugar
2 tbsp lemon juice
1/2 tsp ground cinnamon

Cheddar crust and crumble:
1 1/2 cups large-flake rolled oats
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 tsp salt
3/4 cup butter, melted
1 cup shredded extra-old Cheddar cheese

Line a 9-inch square metal cake pan with parchment paper, leaving 1-inch overhang for handles. Set aside.

Cheddar crust and crumble: In bowl, whisk together oats, flour, sugar and salt. With fork, stir in butter until mixture clumps and is crumbly. Add cheese, tossing to mix. Press all but 1 cup evenly into prepared pan. Bake in centre of 350 F oven until edges are golden, about 15 minutes. Let cool.

Meanwhile, peel, core and slice apples 1/2-inch (1 cm) thick. In skillet, bring apples, sugar, lemon juice and cinnamon to boil, adding up to 1/4 cup water if apples stick to pan. Reduce heat and simmer, stirring occasionally, until tender-crisp, about 5 minutes.

Spread apple mixture over base; sprinkle with remaining oat mixture. Bake in centre of 350 F oven until golden, about 30 minutes. Let cool in pan on rack; cut into squares.
(Make Ahead: Cover and refrigerate for up to 3 days. Or layer between waxed paper in airtight container for freeze for up to 2 weeks.) Makes 20 squares.

Variation: Oatmeal Apple Bars: Omit cheese.

Source: Canadian Living Magazine, July 2006

Banana Nut Quick Bread

1 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup unsalted butter, softened
1/2 cup sugar
2 large eggs, at room temperature
1/2 cup whole wheat flour
3 large ripe bananas, mashed or pureed
1 tsp vanilla extract
1/2 cup finely chopped walnuts

Preheat oven to 350 F. Grease and lightly flour a 9 x 5 x 3-inch loaf pan.

In a medium bowl, sift together the flour, baking soda, salt and nutmeg. Set aside.

In a large bowl, cream the butter and sugar until fluffy, about 2 to 3 minutes. Add the eggs one at a time. Add the sifted dry ingredients, and then the whole wheat flour, mixing well. Thoroughly mix in the bananas, vanilla and nuts.

Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester inserted into the centre of the loaf comes out clean. Let cool for 20 minutes before serving. Makes 1 loaf; serves 8 to 10.

Source: The Buttercup Bake Shop Cookbook, 2001

Tweed Crisps

2 cups sweetened flaked coconut
2 oz. bittersweet or semisweet chocolate, coarsely chopped
1 3/4 cups all-purpose flour
1 tsp baking powder
pinch of salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract

Make the dough
In the bowl of a food processor, combine the coconut and chocolate and process until the chocolate is finely ground, about 45 seconds. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium-high speed until light, about 2 minutes. Beat in the egg until blended. Scrape down the sides of the bowl and beat in the vanilla extract. Beat in the coconut mixture until blended. At low speed, gradually add the flour mixture, mixing until blended. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for 1 hour, or until firm enough to shape.

Remove the dough fromt he refrigerator and shape each disk into an 11-inch log. Wrap each log in plastic wrap and refrigerate for at least 2 hours, until firm (or up to 3 days).

Slice and bake the cookies

Position two racks near centre of the oven and preheat the oven to 325 F. Line two baking sheets with parchment paper.

Unwrap one of the logs of dough. Using a sharp knife, cut the log into 3/16-inch slices and arrange slices 2 inches apart on the prepared baking sheets. Rewrap and refrigerate the remaining dough in between batches. Bake the cookies, two sheets at a time, for 15 to 18 minutes, switching the position of the baking sheets halfway through baking, until they are just lightly browned on the bottom; they will still be soft to the touch, but they will firm up after cooling. Transfer the cookies to a wire rack and cool completely. Repeat with remaining dough. Makes about 60 cookies.

Source: The Good Cookie by Tish Boyle, 2002

Tweed Crisps

2 cups sweetened flaked coconut
2 oz. bittersweet or semisweet chocolate, coarsely chopped
1 3/4 cups all-purpose flour
1 tsp baking powder
pinch of salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract

Make the dough
In the bowl of a food processor, combine the coconut and chocolate and process until the chocolate is finely ground, about 45 seconds. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium-high speed until light, about 2 minutes. Beat in the egg until blended. Scrape down the sides of the bowl and beat in the vanilla extract. Beat in the coconut mixture until blended. At low speed, gradually add the flour mixture, mixing until blended. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for 1 hour, or until firm enough to shape.

Remove the dough fromt he refrigerator and shape each disk into an 11-inch log. Wrap each log in plastic wrap and refrigerate for at least 2 hours, until firm (or up to 3 days).

Slice and bake the cookies

Position two racks near centre of the oven and preheat the oven to 325 F. Line two baking sheets with parchment paper.

Unwrap one of the logs of dough. Using a sharp knife, cut the log into 3/16-inch slices and arrange slices 2 inches apart on the prepared baking sheets. Rewrap and refrigerate the remaining dough in between batches. Bake the cookies, two sheets at a time, for 15 to 18 minutes, switching the position of the baking sheets halfway through baking, until they are just lightly browned on the bottom; they will still be soft to the touch, but they will firm up after cooling. Transfer the cookies to a wire rack and cool completely. Repeat with remaining dough. Makes about 60 cookies.

Source: The Good Cookie by Tish Boyle, 2002

Apple Squares

Crust:
1 cup butter, softened
3/4 cup granulated sugar
1 egg, beaten
1 tsp vanilla
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder


Filling:
6 cups thinly sliced peeled apples
1/4 cup granulated sugar
1 tsp cinnamon

Preheat oven to 350 F and grease a 9 x 13-inch pan.

Crust: Cream butter, sugar, egg and vanilla in a large bowl until smooth and creamy. Gradually add flour and baking powder, mixing until blended. Knead lightly to form a smooth dough. Press half of the dough into prepared pan.

Filling: Combine apples, sugar and cinnamon, tossing to coat apples evenly with cinnamon and sugar. Spread over dough.

Divide remaining dough into 10 equal portions and roll into pencil-like strips. Crisscross diagonally over the filling to form a lattice.

Bake for 45 to 50 minutes or until apples are tender and crust is firm and golden. Cool completely in pan on rack, then cut into squares.

Variations

Add a touch of nutmeg to the apples to enhance their flavour.

Fruits such as peaches, plums and cherries also work well in this recipe.

Souece: Robin Hood Home Baking, 2004

Rhubarb Coffee Cake

1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups chopped rhubarb

Topping:

1/2 cup packed brown sugar
1/4 cup chopped hazelnuts, pistachios, or sliced almonds
1 tbsp all-purpose flour
1/2 tsp cinnamon
2 tbsp butter, melted

Grease 9-inch springform pan; set aside.

Topping: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.

In large bowl, beat buter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.

Bake in centre of 350 F oven until cake tester inserted in centre of cake comes out clean, about 1 1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool. Makes 8 to 10 servings.

Source: Canadian Living Magazine, June 2005

Plum Sour Cream Kuchen

4 large plums, (about 1 lb)
2 tbsp packed brown sugar
1/2 tsp cinnamon
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
1 tbsp grated orange rind
1 tsp vanilla
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups sour cream
1/3 cup vegetable oil
3/4 cup apricot jam

Grease and flour 10-inch springform pan; set aside.

Pit plums and cut into 1/4-inch (5 mm) thick slices. In bowl, toss together plums, brown sugar and cinnamon; set aside.

In large bowl, beat butter with granulated sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in orange rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. In small bowl, stir sour cream with oil. Stir flour mixture into butter mixture alternately with sour cream mixture, making 3 additions of dry ingredients and two of wet ingredients. Scrape into prepared pan; smooth top. Arrange plums in concentric circles on top, leaving about 1/2-inch (1 cm) between circles.

Bake in centre of 350 F oven until cake tester inserted in centre comes out clean, about 1 hour and 20 minutes. Let cool in pan on rack for 10 minutes. Remove side of pan. (Make Ahead: Let cool completely. Cover with plastic wrap and store at room temperature for up to 24 hours or freeze in airtight container for up to 2 weeks.)

Transfer cake to serving plate. In small saucepan or microwavable dish, melt apricot jam; strain and brush over top of cake. Serve slightly warm or at room temperature. Makes 12 servings.

Source: Canadian Living Magazine, September 2005