Chipster Topped Brownies

Ingredients
For the brownie layer:
6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
½ teaspoon salt
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped

For the cookie layer:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

Getting ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan, line it with wax or parchment paper and butter the paper. Put the pan on a baking sheet.

To make the brownie batter:
Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.

To make the cookie dough:
Whisk together the flour, baking soda, and salt.

Working with a stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter an, using a spatula and a light touch, spread it evenly over the batter.

Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch. (You can cut larger bars if you’re serving to cookie lovers with Texas-size appetites.)

Source: Baking From My Home to Yours, 2006

Chocolate Chip Pound Cake

3 cups all-purpose flour
2 tsp baking powder
½ tsp salt, plus a pinch for the egg whites
12 oz. bag semisweet chocolate chips
1 cup coarsely chopped walnuts or pecans, about 4 ounces
16 tbsp (2 sticks or 1 cup) unsalted butter, softened
2 cups sugar
4 large eggs, separated
1 tsp vanilla extract
1 cup whole milk
Confectioners’ sugar for finishing

Butter a 10-cup Bundt or tube pan. Set a rack at the middle level of the oven and preheat to 350°F degrees.

Stir the flour, baking powder and salt together in a bowl. Combine the chocolate chips and chopped nuts in another bowl and toss them with a tablespoon of the flour mixture.

In a large mixer bowl beat the butter and sugar at medium speed until the mixture is light in colour and fluffy, about 5 minutes. Add the egg yolks, one at a time, beating smooth between each addition. Beat in the vanilla.

On lowest speed, beat in a third of the flour mixture, scrape bowl and beaters, then beat in half the milk, scrape bowl and beaters again and do so after each addition. Continue to alternate adding another third of the flour, the remaining milk, and the remaining flour, scraping well after each addition.

In a clean, dry mixer bowl, beat the egg whites with a pinch of salt. Continue beating until the egg whites hold a soft peak. Stir about a third of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula. Stir in the chocolate chips and nuts. Pour the batter into the prepared pan and smooth the top with the spatula.

Bake the cake for 65 to 75 minutes, or until it is well risen and a thin knife inserted midway between the side of the pan and the central tube emerges clean.

Cool the cake in the pan for 5 minutes, then invert over a rack and remove the pan. Cool completely.

Dust the cake lightly with confectioners’ sugar before serving. Makes 1 10-inch cake.

Serving: Great by itself, this is also a good cake to serve with ice cream or some crushed sweetened berries.

Storage: Keeps well at room temperature under a cake dome or securely wrapped in plastic wrap for several days. Or wrap and freeze for up to several months.

Source: Chocolate by Nick Malgieri

Oatmeal Coconut Cookie Ice-Cream Sandwiches

3/4 cup (175 mL) shredded sweetened coconut

4 cups (1 L) rum-and-raisin ice cream

Oatmeal Coconut Thins:

1/2 cup (125 mL) butter, softened

1/2 cup (125 mL) granulated sugar

1/4 cup (50 mL) packed brown sugar

1 egg

3/4 cup (175 mL) all-purpose flour

2/3 cup (150 mL) quick-cooking rolled oats

1/2 cup (125 mL) shredded sweetened coconut

1/2 tsp (2 mL) each baking powder and baking soda

1/4 tsp (1 mL) salt

Preparation:

On large rimmed baking sheet, toast coconut in 350°F (180°C) oven until golden, about 8 minutes; let cool. (Make-ahead: Store in airtight container for up to 2 days.)

Oatmeal Coconut Thins: Line 2 rimless baking sheets with parchment paper or grease; set aside.

In bowl, beat together butter and granulated and brown sugars until light; beat in egg. In separate bowl, whisk together flour, oats, coconut, baking powder, baking soda and salt. Add all at once to butter mixture; stir until blended.

Drop by rounded tablespoonfuls (15 mL), about 4 inches (10 cm) apart, onto prepared pans; flatten slightly. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Let cool on pans for 3 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 2 days or freeze for up to 2 weeks.)

Spread bottoms of half of the cookies with 1/2 cup (125 mL) each of the ice cream. Top with remaining cookies, pressing gently to spread ice cream to edge. Roll edge of ice cream in coconut. Wrap individually in plastic wrap and freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)

Source: Canadian Living Magazine, August 2009

Pear Raisin Streusel Bars

Crust:

¾ cup all-purpose flour
⅔ cup quick-cooking oats
⅓ cup granulated sugar
¾ tsp ground cinnamon
3 tbsp vegetable oil
3 tbsp water

Filling:

2 (2 cups) diced peeled pears
⅓ cup raisins
2 tbsp granulated sugar
1 tbsp fresh lemon juice

Topping:

⅓ cup packed brown sugar
⅓ cup all-purpose flour
½ tsp ground cinnamon
1 tbsp butter or margarine
2 tsp water

Preheat the oven to 350°F. Spray an 8-inch square baking dish with vegetable spray.

Make crust: In a bowl, stir together flour, oats, sugar, cinnamon, oil and water until combined. Pat the mixture into prepared dish. Bake in the centre of the oven for 10 minutes.

Make filling: In a bowl, stir together pears, raisins, sugar and lemon juice. Spread the mixture over the crust.

Make topping: In a bowl, stir together brown sugar, flour, cinnamon, butter and water. Sprinkle the mixture over the filling. Bake for 25 minutes or until the pears are tender.

Let the dish cool on a wire rack. Makes 12 servings

Source: Divine Indulgences by Rose Reisman, 2001.

Chocolate Espresso Sandwich Cookies

1 cup all-purpose flour

¼ cup non-alkalized cocoa powder

½ tsp baking soda

⅛ tsp salt

1¾ tsp instant espresso powder

1½ tsp vanilla extract

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup firmly packed dark brown sugar

1 large egg, at room temperature

Espresso Ganache Filling

5 oz bittersweet chocolate, coarsely chopped

⅓ cup heavy cream

½ tsp instant espresso powder

Make the cookies:

Position two racks near the centre of the oven and preheat the oven to 350ºF.

In medium bowl, whisk together the flour, cocoa powder, baking soda and salt until thoroughly blended.

In a small cup, combine the espresso powder and vanilla extract and stir with a small rubber spatula until the espresso powder is dissolved.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add both sugars and continue beating until the mixture is light in texture and colour, 2 to 3 minutes. Scrape down the sides of the bowl. Beat in the egg until well blended. Beat in the espresso mixture. At low speed, beat in the flour mixture in three additions, scraping down the sides of the bowl after each addition.

Drop the dough by slightly rounded teaspoonfuls onto greased baking sheets, leaving about 1½ inches between them. Bake, two sheets at a time, for 7 to 9 minutes, until the edges of the cookies are very lightly browned but the centres are still slightly soft, switch the positions of the baking sheets halfway through the baking time for even browning. (For crisp cookies, bake for 8 to 10 minutes, until the centres are no longer soft.)

Cool the cookies on the baking sheets on a wire rack for 1 to 2 minutes, then, using a metal spatula, transfer the cookies to the rack to cool completely.

Make the filling:

Place the chocolate in the bowl of a food processor and process until finely chopped. In a small saucepan, combine the cream and espresso powder and bring to a boil, stirring to dissolve the espresso powder. With the motor running, add the hot cream mixture to the chopped chocolate and process for 25 to 30 seconds, or until completely smooth, stopping to scrape down the sides of the bowl once or twice if necessary.

Scrape the ganache into a medium bowl. Let stand at room temperature until just slightly set and spreadable, about 30 minutes.

Assemble the cookies

Spread a gently rounded teaspoonful of the ganache filling onto the bottom of half the cookies. Top with the remaining cookies, right side up, and very gently press each sandwich together. Let sit at room temperature for about 30 minutes to set the ganache.

Store in an airtight container at room temperature for up to 3 days. Makes about 32 sandwich cookies.

Instant coffee powder can be used in place of the espresso powder, but the flavour will not be as intense.

Source: The Good Cookie, 2002

Spiced Pecan Tart

3 eggs
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) corn syrup
1/4 cup (50 mL) bourbon or rye whisky
2 tbsp (25 mL) butter, melted
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) each ground nutmeg, cloves and allspice
1-1/2 cups (375 mL) pecan halves
2 tbsp (25 mL) corn syrup, warmed

Pat-in Pastry:
1-1/4 cups (300 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1/4 tsp (1 mL) salt
1/3 cup (75 mL) cold butter
2 tbsp (25 mL) cold water
1 tsp (5 mL) white vinegar

Preparation:

Pat-In Pastry: In food processor, mix together flour, sugar and salt. Add butter; using on-off motion, pulse until in fine crumbs. Add water and vinegar; pulse 2 or 3 times or until blended but still crumbly. Squeeze together in small handfuls and pat evenly over bottom and up side of 9-inch (23 cm) tart pan with removable bottom, pressing firmly. Refrigerate for 15 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In bowl, whisk together eggs, brown sugar, corn syrup, bourbon, butter, cinnamon, nutmeg, cloves and allspice; stir in pecans. Scrape filling into prepared tart shell. Bake in bottom third of 375°F (190°C) oven, shielding edge with foil if browning too much, until pastry is golden and filling is just firm to the touch, about 45 minutes. Brush filling with corn syrup; let cool. (Make-ahead: Cover with foil and let stand at room temperature for up to 1 day.) Cut with serrated knife.

Variation:

Spiced Pecan Tart: Omit bourbon. Decrease brown sugar to 3/4 cup (175 mL) and increase corn syrup to 3/4 cup (175 mL).

Source: The Complete Canadian Living Baking Book, 2008

Butter Tart Squares

For the Crust:

1 cup cold butter, cut into ½-inch pieces
2 cups all-purpose flour
3 tbsp granulated sugar

For the Filling:

1 cup raisins
1 cup hot water
4 eggs
2¼ cups brown sugar
⅓ cup corn syrup
2 tsp vinegar
2 tsp vanilla extract
2 tbsp all-purpose flour
½ cup butter, melted
1 cup pecans or walnuts, coarsely chopped

For the Crust: Preheat the oven to 350°F. Using a food processor or pastry blender, process or cut the butter into the flour and sugar until the mixture is mealy. Mix until it is just starting to come together and no longer looks dry. Press onto the bottom and 1 inch up the sides of a 9 x 13-inch baking pan. Bake for about 15 minutes, until set and barely golden.

For the Filling: Soak the raisins in the hot water for 15 minutes. Drain. Combine the eggs, sugar, syrup, vinegar, vanilla and flour in a medium bowl. Whisk until smooth. Whisk in the butter. Stir in soaked raisins and the nuts. Pour into the baked crust. Bake for 25 to 35 minutes, or until golden and no longer liquid in the centre. Cool completely before cutting into bars or squares. Store in the refrigerator in a tightly closed container for up to 5 days. Makes 32 squares.

Source: Wanda’s Pie in the Sky by Wanda Beaver, 2002

Pumpkin Spice Muffins

1 3/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 cup chopped walnut halves
2 eggs
3/4 cup canned pumpkin puree
1/4 cup vegetable oil
1 tsp vanilla

Maple Cream Cheese Spread:

half pkg (8oz/250g) regular or light cream cheese, softened
1 tbsp icing sugar
1 tbsp maple syrup
1/4 tsp vanilla

Line 12 muffin cups with paper liners or grease; set aside.
In large bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup of the walnuts.
In separate bowl, whisk together eggs, pumpkin puree, oil and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened.
Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake in centre of 375 F oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool.

Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. Serve muffins with spread. Makes 12 muffins.

Source: The Complete Canadian Living Baking Book, 2008

Triple Chocolate Devil Drops

2 cups all-purpose flour
⅔ cup nonalkalized cocoa powder
1 tsp baking powder
½ tsp baking soda
⅛ tsp salt
¾ cup (1½ sticks) unsalted butter, softened
1⅓ cups granulated sugar
2 large eggs
1½ tsp vanilla
⅔ cup sour cream
1 cup semisweet chocolate chips

4 oz white chocolate

Preheat oven to 350°F.

Sift together the flour, cocoa powder, baking soda and salt into a medium bowl. Gently whisk to blend.

Beat the butter and sugar at medium speed until light, about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Mix in the vanilla extract. At low speed, add the dry ingredients in three additions, alternating them with the sour cream in two additions, and mixing until just combined. Using a wooden spoon, stir in the chocolate chips.

Drop the dough by tablespoonfuls onto prepared baking sheets, spacing the cookies 1 inch apart. Bake the cookies, one sheet at a time, for 12 to 15 minutes, or until no impression is left when you touch a cookie very lightly with a finger. Transfer the cookies to a wire rack and cool completely. Makes about 72 cookies.

Garnish

Melt white chocolate over barely simmering water, stirring frequently. Scrape the white chocolate into a small sealable plastic bag. Using scissors cut a tiny hole in one of the bottom corners of the bag.

Drizzle the chocolate over the cookies in thin parallel lines. Refrigerate cookies for 5 minutes, or just until the chocolate is set.

Source: The Good Cookie by Tish Boyle, 2002

Chocolate Gingerbread Pretzels

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 egg

1/4 cup fancy molasses

2 cups all-purpose flour

1/4 cup cocoa powder

1 tsp ground ginger

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cloves and cinnamon

Glaze:

1 1/2 cups icing sugar

2 tbsp milk

1 1/2 tbsp water

In large bowl, beat butter with sugar until fluffy; beat in egg and molasses. In separate bowl, whisk flour, cocoa, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in two additions, using hands if necessary. Remove from bowl; wrap and refrigerate until firm, 1 hour.

Divide dough into quarters; roll each into 10-inch (25cm) log. Cut 1 log into 1-inch (2.5cm) thick slices. Roll each slice into 8-inch (20cm) rope. Curve each into horseshoe; cross ends over each other twice. Bring ends to curve to create pretzel; press down. Repeat with remaining logs.

Place pretzels, about 1 inch apart, on parchment paper-lined baking sheets. Bake in 350F oven until firm and darkened on the bottoms, about 12 minutes. Let cool on pans on racks for 5 minutes.

Glaze: In bowl, mix together icing sugar, milk and water. Dip tops of warm pretzels into glaze. Let stand on racks until dry and cool, about 30 minutes, using spatula to loosen. Makes about 40 pretzels.

Source: Canadian Living, The Holiday Cookie Collection 2010

Cinnamon Swirl Breakfast Bread

1/2 cup butter, softened

1 cup sugar

2 large eggs

2 tsp vanilla extract

1 cup sour cream

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

Cinnamon Swirl

1/2 cup sugar

1 tbsp ground cinnamon

2 tbsp melted butter

Preheat oven to 325 F. Coat a 9x5-inch loaf pan with non-stick cooking spray.

For the batter, in an electric mixer, cream together butter and sugar on medium speed until well blended. Add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix on low speed for 30 seconds. Using a wooden spoon, stir in flour, baking powder, baking soda and salt just until moistened and the flour has disappeared.

For the cinnamon swirl, in a small bowl, stir together sugar and cinnamon.

Spoon half of the batter into the prepared loaf pan and sprinkle with half of the cinnamon sugar mixture. Pour remaining batter over the top. Sprinkle with remaining cinnamon sugar and drizzle with melted butter.

Place the loaf pan on a rimmed baking sheet to catch any drippings. Bake for 55 minutes. Let cool in the pan 10 minutes before removing. Serve warm. Serves 12

Source: Bite Me, 2009 by Julie Albert and Lisa Gnat

Cream Cheese Raspberry Brownies

6 oz semisweet chocolate, chopped
3 oz unsweetened chocolate, chopped
2 pkg (250 g each) cream cheese, softened
2 cups granulated sugar
4 eggs
1 tbsp vanilla
1 cup butter, softened
1 cup all-purpose flour
1/4 tsp salt
1/2 cup raspberry jam

In bowl over saucepan of hot (not boiling) water, melt semisweet and unsweetened chocolates, stirring occasionally. Let cool to lukewarm.

In large bowl, beat cream cheese with 1/3 cup of the sugar until smooth. Beat in one of the eggs and 1 tsp of the vanilla until well combined. Set aside.

In separate large bowl, beat butter with remaining sugar until smooth; beat in remaining eggs, one at a time, beating well after each addition. Beat in ramaining vanilla, then chocolate, mixing well. Mix in flour and salt until just combined.

Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter in greased 9 x 13 cake pan. Spread with cream cheese mixture. Spoon reserved chocolate batter in dollops over top. Spoon jam in smaller dollops among chocolate dollops. With knife, zigzag through layers to create marble effect.

Bake in centre of 350 F oven for 35 minutes or until cake tester inserted 2 inches from centre comes out with just a few moist crumbs clingling to it. Let cool on rack. Cut into squares. (Brownies can be refrigerated in airtight container for up to 4 days.) Makes 40 brownies.

Source: Canadian Living Best - Chocolate, 1997

Cranberry Upside-Downer

1 cup all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 3/4 sticks (14 Tablespoons) unsalted butter, room temperature
1 cup minus 2 Tablespoons sugar
1/4 cup chopped walnuts or pecans
2 cups cranberries-fresh or frozen (if frozen, do not thaw)
2 large eggs
1 tsp vanilla extract
1/3 cup whole milk
1/3 cup red currant jelly, for glazing the cake

Center a rack in the oven and preheat the oven to 350F. Put a 8x2 inch round cake pan on a baking sheet. Whisk together the flour, baking powder, salt and cinnamon. Melt 6 Tablespoons of the butter in a small saucepan. Sprinkle in 6 Tablespoons of the sugar and cook, stirring, until the mixture comes to a boil. Pour this evenly over the bottom of the cake pan, then scatter over the nuts and top with the cranberries, smoothing the layer and pressing it down gently with your fingertips. (If frozen berries cause the butter to congeal, don’t worry - everything will melt in the oven.) Set aside.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick of butter on medium speed until smooth. Add the remaining 1/2 cup of sugar and continue to beat until pale and creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed. Pour in the vanilla. Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk, then the rest of the dry ingredients. Spoon the batter over the cranberries and smooth the top with a rubber spatula.

Bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean. Remove it from the oven and run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter. If any of the berries stick to the pan-as they might-just scrape them off with a table knife and return them to the cake.

Warm the jelly in a small saucepan over low heat, or do this in a microwave oven.
Gently brush the glaze over the hot cake.

Source: Baking from my Home to Yours, 2006

Benne (Sesame) Seed Wafers

6 tablespoons ( 3/4 stick or 1/3 cup) butter, softened
3/4 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder
1 cup toasted benne (sesame) seeds*

*Note: To toast the seeds, spread them in a thin layer in a dry skillet, then place over moderate heat, stirring or shaking pan frequently, until slightly browned.

Preheat the oven to 350 F and grease some cookie sheets or line with parchment paper.

Cream together the butter and sugar, then add the egg and vanilla, and beat until light and fluffy. Stir and toss together the flour, salt, baking powder, and sesame seeds. Add to the first mixture and stir until completely mixed.

Drop small teaspoonfuls of the dough about 2 inches apart onto the prepared cookie sheet. Bake for about 8 minutes, or until cookies have spread and are lightly browned. Remove from the oven, let cool for about 30 seconds, then carefully lift a corner to see if the cookies are firming up. If so, remove carefully with a spatula, and transfer to racks to cool. If they become too hard on the sheet, put back in the warm oven for about a minute to soften slightly. Stored airtight, these keep for weeks. Makes about 75 small cookies.

Source: The Fannie Farmer Baking Book by Marion Cunningham, 1984

Whoopie Pies with Cream Cheese Filling

1/2 cup (125 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
1-3/4 cups (425 mL) all-purpose flour
2/3 cup (150 mL) cocoa powder
1-1/2 tsp (7 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) buttermilk

Cream Cheese Filling:
1 pkg (8 oz/250 g) cream cheese, softened
1/3 cup (75 mL) unsalted butter, softened
1 pinch salt
2 cups (500 mL) icing sugar

Preparation:

In large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in egg; beat in vanilla.

In separate bowl, whisk together flour, cocoa, baking soda and sa< style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">
Drop by heaping 2 tbsp (30 mL), about 3 inches (8 cm) apart, onto parchment paper–lined baking sheets to make 24 mounds.

Bake in 350°F (180°C) oven until tops slightly crack and spring back when lightly touched, 12 to 14 minutes. Let cool on pan on rack.

Cream Cheese Filling: In bowl, beat together cream cheese, butter and salt until smooth. Beat in icing sugar, 1 cup (250 mL) at a time, until smooth. Drop about 3 tbsp (45 mL) icing over each bottom of half of the cookies; sandwich with tops.

Source: Canadian Living Magazine: February 2011

Apple Snacking Cake

1 cup packed dried apples or raisins
1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
3/4 cup unsweetened applesauce
2 tsp vanilla
2 cups all-purpose flour
1 tsp each cinnamon and ginger
1/2 tsp each baking powder and baking soda
1/4 tsp salt
1/2 cup yogurt

Streusel:

1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tbsp all-purpose flour
1 tbsp butter, melted

Streusel: In small bowl, combine pecans, brown sugar and flour; drizzle with butter, tossing with fork until moistened. Set aside.

With kitchen scissors, cut apples into pieces; set aside. In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in applesauce and vanilla.

In separate bowl, stir together flour, cinnamon, ginger, baking powder, baking soda and salt; add to butter mixture alternately with yogurt, making 3 additions of dry ingredients and 2 of yogurt. Stir in apple pieces.

Pour batter into greased 9-inch (2.5L) square cake pan, smoothing top. Sprinkle with streusel. Bake in centre of 350 F oven for about 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Makes 12 servings.

Source: Canadian Living Meals in Minutes 1999

Toffee Pecan Cookies

2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
3 large eggs
2 tsp vanilla
2 cups English toffee bits, such as Skor or Heath
1 3/4 cups pecans, toasted and chopped

Position rack in the centre of the oven and preheat the oven to 350 F. Line two baking sheets with aluminum foil and spray the foil with nonstick cooking spray.

Sift together the flour, baking powder, baking soda and salt into a medium bowl. 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 eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract. At this point the dough will look curdled. At low speed, add the flour mixture, mixing just until blended. Using a wooden spoon, stir in the toffee and pecans.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake, one sheet at a time, for 14 to 16 minutes, unitl the cookies are starting to turn golden brown around the edges. Let the cookies cool on the baking sheets for 2 minutes, then carefully transfer them to a wire rack and cool completely. Makes about 48 cookies.

Store in an airtight container at room temperature for up to a week.

From: The Good Cookie by Tish Boyle, 2002

Cocoa Banana Coffee Cake

1 1/2 cups mashed very ripe bananas (about 4)
8 oz. container sour cream
1 1/4 cups all-purpose flour
3/4 cup Dutch process cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 large eggs

Set a rack at the middle level of the oven and preheat to 350 degrees. Butter a 10-cup Bundt pan.

In a mixing bowl, mix together the bananas and sour cream; set aside.

Sift together the flour, cocoa, baking soda and salt onto a piece of wax paper and set aside.

Use an elecrtic mixer set at medium speed to beat the butter and sugar until well combined, then beat in the eggs, one at a time, beating until smooth after each addition.

Beat in half the flour mixture. Scrape bowl and beaters well. Beat in the banana mixture, scrape bowl again, then beat in the remaining flour mixture and scrape well again.

Bake 55 to 65 minutes until well risen and a toothpick inserted halfway between the side of the pan and the tube emerges clean.

Makes 1 Bundt cake, about 12 large servings

Recipe from: Chocolate by Nick Malgieri

Shortbread Cookies

1 cup butter, softened
1/2 cup instant dissolving (fruit/berry) sugar
1 tsp vanilla
2 cups all-purpose flour
pinch salt

In bowl, beat butter with sugar until light and fluffy. Stir in vanilla. Add flour and salt; stir until blended.

Between 2 sheets of waxed paper, roll out dough to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) round or shaped cookie cutter, cut out cookies. Place on parchment paper-lined or ungreased rimless baking sheets. Prick each twice with a fork. Freeze for 1 hour or until firm.

Bake in 300 F oven for 30 to 35 minutes or until firm to the touch and slightly golden.
(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.) Makes about 56 cookies.

Shaping Variation

Mounds: Drop dough by rounded tablespoons onto pans; form into mounds. Freeze and bake as directed. Sieve icing sugar over cooled cookies. Makes 48 cookies. (this is the method I used)

Add In Ideas: 1 cup chopped toasted nuts, 1/2 cup mini chocolate chips, 1 tbsp grated orange rind, 1 cup chopped milk chocolate.

Tea Biscuits

2 1/4 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup milk
1 egg, lightly beaten

In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour milk over top and stir with fork to form soft, slightly sticky ragged dough.

Turn out dough onto lightly floured surface. With lightly floured hands, knead gently 10 times. Gently pat out into 1/2-inch (1 cm) thick round. Using 2-inch (5 cm) floured cutter, cut out rounds. Place on ungreased baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final biscuit.

Brush tops of biscuits with egg. Bake in 425 F oven for 12 to 15 minutes, or until golden. Let cool on pan on rack. (Make Ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350 F oven for 10 minutes.)

Variation

Dried Fruit and Lemon Tea Biscuits: Add 1/2 cup raisins, dried currants, dried blueberries, dried cranberries, chopped dried cherries (not candied), apricots or prunes. Add 2 tsp grated lemon rind to dry mixture.

From: The Complete Canadian Living Cookbook, 2001

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