Bake Fest

Mixing it up. Sweet and Savoury.

What’s the best part about the holidays?

Here, our gift to you — a collection of cookies, desserts, treats, and

a
few savoury dishes to enjoy in between the sweets. start with quality
ingredients, and you’ll get fabulous results that family and
friends will truly appreciate. Happy Baking!

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For 40 years, Janes has been providing Canadians with a range of
wholesome and nutritious products to build quick, easy and great tasting
meals. Trans fat free, low in saturated fat and a good source of omega 3,
all Janes products are packaged in environmentally friendly, GreenChoice
100 cartons. Made of 100% recycled material, they are 100% recyclable,

biodegradable and compostable.

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Naturegg™ Omega 3 eggs are a good tasting and easy way to increase
your daily intake of omega 3 polyunsaturates. With 75 mg of DHA omega
3 and a source of 11 vitamins and minerals (per one large 53 g egg), these
eggs make a healthy choice for all your favourite egg recipes.

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New oil blends for healthier lifestyles from Mazola®. Mazola VegPlus!™
combines canola and vegetable oils, a delicious way to healthier meals. It s
a light tasting oil and a natural source of omega 3. Mazola® Rightblend!™
is the ideal blend of canola and extra virgin olive oil. Delivering a uniquely
clean taste; not grassy like other canola oils or bitter like some extra virgin
olive oils; and an exceptional nutritional profile. Visit: www.achfood.ca.

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Made from pure butter, canola oil and salt, Gay Lea Spreadables™ means
no more waiting for hard butter to soften say goodbye to mangled bread!
With its all natural wholesome taste and handy re sealable tub, Gay Lea
Spreadables™ is the perfect choice for butter lovers looking for greater
convenience. Now your butter stays fresh longer and can be used right
out of the fridge.

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CHIPITS®† is the quick and easy ingredient that adds creativity to your
baking with delicious results every time! Whether for everyday baking or
for special occasions, CHIPITS®† amazing flavours and variety are perfect
for any recipe. Visit chipits.ca for recipes for every occasion.
Moccachino Meringue

1/4 cup (60 mL) granulated sugar

1 tbsp (15 mL) amber rum or brandy
1 cup (250 mL) tre stelle® Mascarpone

Cocoa powder

Meringue nests:

naturegg™ Omega 3 eggs, separated

2 tsp (10 mL) instant espresso powder
1/4 tsp (1 mL) cream of tartar
1 1/4 cups (300 mL) granulated sugar

1. Meringue Nests: Line two baking sheets with parchment paper. Whip the egg
whites until frothy in a
non-reactive bowl. Add espresso powder and cream of
tartar. Beating constantly, very gradually add sugar, one
spoonful at a time, until egg whites hold stiff, glossy
peaks when beaters are lifted.
2. Spoon the meringue mixture into 12 equal mounds
onto parchment paper. Using back of spoon, hollow each
mound in centre to make “nests.” Bake in 200°F (100°C)
oven for 21/2 hours or until crisp and dry to the touch.
(Meringues can be prepared to this point and reserved
in an airtight container at room temperature for up to
2 days.)

3. Filling: Whisk reserved egg yolks, sugar and rum in

large, heatproof bowl. Place bowl over saucepan of simmering water. Cook,
beating constantly with an electric
mixer,for3minutesoruntilpaleyellowandthickenough
to form ribbons when beaters are lifted.
4. Remove bowl from heat; beat for 2 minutes longer
or until bottom of bowl is body temperature. Beat in
Mascarpone, one spoonful at a time, until very smooth.
Cover tightly and refrigerate for up to 3 days. Spoon
equal amount of filling into each nest. Sift cocoa powder
over top just before serving. Makes 12 servings.
Tip:
garnish
with fresh,
seasonal
fruit
gourmet Mini Chicken Parmesans

2 tsp (10 mL) balsamic vinegar

1 tsp (5 mL) BeeHive® Corn syrup
1 tsp (5 mL) Mazola rightblend!™ Canola &
Olive Oil Blend
1 clove garlic, minced
1/2 tsp (2 mL) dried oregano leaves
1/4 tsp (1 mL) salt
17 grape tomatoes, halved
1 box (880 g) Janes* Pub style Chicken
Breast nuggets
2 oz (60 g) tre stelle® Parmesan Cheese
(approx.)
Fresh basil (optional)

1. Whisk together vinegar, corn syrup, oil, garlic, oregano

and salt; toss with tomatoes. Place tomatoes, cut side up,
on parchment paper lined baking sheet. Roast in top third
of 425 F (220 C) oven for 10 minutes.
2. Arrange nuggets on separate baking sheet. Place on
oven rack below tomatoes; bake nuggets and tomatoes
for 20 minutes, turning nuggets once after 10 minutes.
Meanwhile, using vegetable peeler, shave slivers of Par
mesan cheese. Remove nuggets from oven and top with
cheese.
3. Garnish each nugget with half of a tomato and addi
tional cheese (if desired). Arrange on platter and garnish
with basil (if using). Makes about 34 servings.
Peanut Butter tart squares
1/4 cup (60 mL) gay Lea spreadables® Butter
(approx.)
1/4 cup (60 mL) smooth peanut butter
1/3 cup (75 mL) lightly packed brown sugar
3/4 cup (175 mL) all-purpose flour
1/4 cup (60 mL) Fleischmann's® Canada
Corn starch
1/4 tsp (1 mL) salt
tOPPing:
1/2 cup (125 mL) BeeHive® Corn syrup
2 tbsp (30 mL) Fleischmann's® Canada
Corn starch
1/4 tsp (1 mL) baking powder
Pinch salt
2 tbsp (30 mL) gay Lea spreadables® Butter
2 naturegg™ Omega 3 eggs, beaten
1 tsp (5 mL) vanilla
1/2 cup (125 mL) chopped unsalted roasted peanuts
1/2 cup (125 mL) CHiPits®† reese®† Peanut
Butter Chips
1/2 cup (125 mL) CHiPits®† sPeCiaL Dark®††
Chocolate Chips
1. Beat butter, peanut butter and sugar in bowl until
creamy. Stir in flour, cornstarch and salt until well com
bined and crumbly. Press evenly into bottom of buttered
8 inch (20 cm) square baking dish. Bake in 350 F (180 C)
oven for 12 to 15 minutes or until pale golden around
edges; set aside.
2. Topping: Stir together corn syrup, cornstarch, baking
powder and salt until smooth. Stir in butter, eggs and
vanilla until well blended. Pour over crust. Sprinkle pea
nuts, and peanut butter and chocolate chips over top.
3. Bake for 20 to 25 minutes or until golden and just set
in the centre. Let cool completely in pan on rack. Cut into
1 1/2 inch (4 cm) squares. Makes 20 squares.
recipe doubles easily
to fill a 9 x 13 in (3 L)
baking pan.
Tip:
Chicken Chile rellenos Bake

1 pkg (550 g) Janes* Meal Makers™ Oven

roasted Carved Chicken Breasts
2 cans (127 mL each) chopped green
chiles, drained
11/2 cups (375 mL) shredded Cheddar cheese, divided
1 cup (250 mL) tre stelle® ricotta Cheese
8 naturegg™ Omega 3 eggs
2 tbsp (30 mL) Fleischmann's® Canada
Corn starch
1 cup (250 mL) tomato sauce
1/4 cup (60 mL) finely chopped fresh coriander
1 tsp (5 mL) ground cumin
Sour cream (optional)

1. Arrange chicken evenly in greased 13 x 9 inch (3.5 L)

baking dish. Scatter chiles over the chicken.
2. Whisk together 1/2 cup (125 mL) of the Cheddar, the
Ricotta, eggs and cornstarch. Pour evenly over chicken.
Bake in 350 F (180 C) oven for 45 minutes.
3. Meanwhile, stir together tomato sauce, half of the cori
ander and the cumin. Spread evenly over the egg mixture;
sprinkle with remaining Cheddar. Bake for 10 minutes or
until sauce is bubbling and cheese is melted. Sprinkle with
remaining coriander just before serving. Serve with sour
cream on the side (if using). Makes 8 servings.
Chocolate Chip Hazelnut Cookies

1 cup (250 mL) chocolate hazelnut spread

3/4 cup (175 mL) gay Lea spreadables® Butter
1 cup (250 mL) granulated sugar
2 naturegg™ Omega 3 eggs
1 tsp (5 mL) vanilla extract
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 pkg (250 g) CHiPits®†

sPeCiaL Dark®†† Chocolate Chips

1. Line baking sheets with parchment paper; set aside.

Beat together hazelnut spread, butter and sugar until
fluffy. Beat in eggs, one at a time, until combined; stir
in vanilla.
2. Stir together flour, baking soda and salt in separate
bowl. Add dry ingredients to egg mixture; mix on low
speed until combined. Stir in chocolate chips. (Dough can
be frozen for up to 6 months in freezer bag; thaw before
continuing.)
3. Drop tablespoonfuls (15 mL) of dough, at least 2 inches (5 cm) apart, onto
prepared baking sheets. Bake in
350°F (180°C) oven, in batches, for 11 to 13 minutes or
until edges are crisp and bottoms are set. Makes about
5 dozen cookies.
Tip:
garnish with a
drizzle of melted
CHiPits®† White
Chocolate Chips.
raspberry Cream tea Muffins

1 cup
(250 mL) Mazola® Veg Plus!™ Canola &
Vegetable Oil Blend

3/4 cup
(175 mL) plain 1 % yogurt

naturegg™ Omega 3 eggs

2 tsp (10 mL) each finely grated lemon zest and

vanilla
3 cups (750 mL) all-purpose flour
11/4 cups (300 mL) granulated sugar
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
Coarse sugar (optional)
2/3 cup (150 mL) tre stelle® Mascarpone (approx.)
1/2 cup (125 mL) raspberry jam or preserves
(approx.)

1. Line 18 muffin cups with paper liners. Whisk together oil,

yogurt, eggs, lemon zest and vanilla. Stir together flour,
sugar, baking powder and salt in separate bowl. Make
well in dry ingredients; pour in oil mixture and mix just
until dry ingredients are moistened. Divide batter among
prepared cups.
2. Sprinkle coarse sugar (if using) over batter. Bake in
375 F (190 C) oven for 20 minutes or until muffins spring
back when lightly touched. Let cool in pan for 15 minutes;
transfer to rack. Let cool completely.
3. Remove paper and slice tops off each muffin. Spread
with an equal amount of Mascarpone and dollop of rasp
berry jam. Replace tops. Makes 18 muffins.
Butter tart strata
1/2 cup (125 mL) gay Lea spreadables® Butter or
brick Butter (approx.)
1/2 cup (125 mL) lightly packed brown sugar
12 thick slices raisin or egg bread
6 naturegg™ Omega 3 eggs
1 cup (250 mL) 5% light cream
1/4 cup (60 mL) BeeHive® Corn syrup
1 tbsp (15 mL) vanilla
1. Butter 9 inch square or 11 x 7 inch (2 L) baking dish;
set aside. Blend 1/2 cup (125 mL) butter with sugar until
well combined. Spread the mixture thickly over one
side of each slice of bread; sandwich the slices. Halve
sandwiches diagonally.
2. Arrange sandwiches, one point side up, in prepared
dish. Whisk together eggs, cream, corn syrup and vanilla
until combined. Pour evenly over bread, spooning the egg
mixture over each piece to coat bread evenly. Cover and
refrigerate for at least 2 hours or overnight.
3. Cover and bake in 375 F (190 C) oven for 40 minutes.
Uncover and bake for 10 minutes longer or until browned.
Makes 8 servings.
Broil for 1 to 2 minutes,
if necessary, to brown the
tips of the bread slices.
Tip:
Clubhouse Chicken Pizza

1 batch Basic Pizza Crust (recipe follows)

1/4 cup (60 mL) each chopped sun-dried tomatoes
and crumbled cooked bacon
1/4 cup (60 mL) mayonnaise
2 tbsp (30 mL) finely chopped parsley
2 tbsp (30 mL) Dijon mustard
1 cup (250 mL) each shredded Cheddar
and mozzarella cheeses
1 cup (250 mL) Janes* Meal Makers™ Oven
roasted Carved Chicken Breasts
1/2 cup (125 mL) halved grape tomatoes
2 green onions, thinly sliced

1. Roll out dough to fit greased 12-inch (30 cm) pizza

pan. Blend together sun-dried tomatoes, bacon, mayonnaise, parsley and
mustard until combined. Stir in
half of the Cheddar and mozzarella and spread over
prepared crust.
2. Scatter chicken strips, grape tomatoes and green
onions over the pizza. Sprinkle evenly with the remaining cheese. Bake on
bottom rack in 450°F (230°C) oven,
for 14 to 16 minutes or until crust is browned and cheese
is bubbly. Makes 4 to 6 servings.
BasiC Pizza Crust

13/4 cups (425 mL) all-purpose flour (approx.)

1 pkg (7 g) Fleischmann's® Pizza Yeast

3/4 tsp (4 mL) salt
2/3 cup (150 mL) very warm water (about
120°F/50°C)
3 tbsp (45 mL) Mazola® rightblend!™ Canola &
Olive Oil Blend
1 tbsp (15 mL) BeeHive® golden Corn syrup

1. Blend flour, yeast and salt in a food processor fitted

with metal blade. Stir together water, oil and corn syrup.
With motor running, slowly pour in the water mixture.
Mix for 30 to 60 seconds or until ball forms. Knead the
dough on lightly floured surface for 2 minutes or until
smooth and elastic. Dough is now ready to use (no rising
or resting required).
Dough can be mixed by hand,

Tip:

starting with 1 cup (250 mL) of

flour and adding the rest gradually.
knead for about 4 minutes.
Dulce Mascarpone Brownies

3/4 cup (175 mL) cocoa powder

1/2 tsp (2 mL) baking soda
1 cup (250 mL) Mazola® Veg Plus!™ Canola &
Vegetable Oil Blend
1/2 cup (125 mL) boiling water
2 cups (500 mL) granulated sugar
4 naturegg™ Omega 3 eggs, beaten
1 tsp (5 mL) vanilla
11/3 cups (325 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 pkg (270 g) CHiPits®† Milk Chocolate
Chips
1 tub (500 mL) tre stelle® Mascarpone
1 cup (250 mL) prepared dulce de leche or
caramel sauce

1. Line 13-x 9-inch (3.5 L) baking dish with enough parchment paper to overlap
sides; set aside. Stir together
cocoa and baking soda until well combined. Add half of
the oil and the boiling water; whisk until combined. Stir
in remaining oil, sugar, eggs and vanilla. Stir in flour and
salt using a wooden spoon, just until flour is absorbed.
Stir in chocolate chips.
2. Spread chocolate mixture evenly in prepared pan.
Bake in 350°F (180°C) oven or 40 minutes or until tester
inserted in centre comes out clean. Let cool completely
in pan.
3. Meanwhile, beat Mascarpone with dulce de leche until
well combined; spread over cooled brownies. Refrigerate
until set and cut into squares. Makes 64 brownies.
Harvest Fish Frittata

2 tbsp (30 mL) gay Lea spreadables® Butter

(approx.)
1 pkg (580 g) Janes* Breaded genuine
scottish Haddock
1 Granny Smith apple, cored and diced
3 green onions, finely chopped
2 tbsp (30 mL) chopped fresh dill
8 naturegg™ Omega 3 eggs, beaten
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
11/2 cups (375 mL) fresh rye or whole-wheat
bread crumbs
1/2 cup (125 mL) shredded tre stelle® aged
Cheddar Cheese

1. Butter a 13 x 9 inch casserole dish; arrange pieces of

fish in single layer in dish. Toss apple with green onions
and dill. Sprinkle over the fish.
2. Whisk together eggs, mustard, salt and pepper. Pour
evenly over the fish. Bake in 350 F (180 C) oven for 20
minutes. Meanwhile, blend remaining butter with bread
crumbs and cheese. Sprinkle over frittata. Bake for 15 to
20 minutes or until eggs are set. Broil for 5 minutes or
until bread crumbs are golden brown. Makes 8 servings.
s'mores Chocolate Pudding Cups

2 cups (500 mL) CHiPits®† Milk Chocolate Chips

1/3 cup (75 mL) BeeHive® Corn syrup
2 1/2 cups (625 mL) warm milk

1/3 cup (75 mL) Fleischmann's® Canada Corn starch

2 naturegg™ Omega 3 egg yolks, beaten
1 tsp (5 mL) vanilla
1 tbsp (15 mL) gay Lea spreadables® Butter

11/4 cups (300 mL) mini marshmallows

2 tbsp (30 mL) graham cracker crumbs

1. Combine 11/2 cups (375 mL) of the chocolate chips with

corn syrup in large, heavy saucepan. Cook over low heat,
stirring often, until chips are melted. Meanwhile, whisk
1/2 cup (125 mL) of the milk with cornstarch until smooth;
gradually whisk into remaining milk, then into chocolate
mixture. Cook over medium heat, stirring constantly, for
4 minutes or until thickened.
2. Remove the pudding from heat. Whisk some of the
hot pudding mixture with egg yolks and vanilla; stir into
remaining hot pudding mixture. Cook, stirring constantly,
for 2 to 4 minutes or until thick and glossy. Remove from
heat and stir in butter; divide among 8 ovenproof bowls.
Let cool to room temperature.
3. Place bowls on rimmed baking sheet. Divide marshmallows, graham cracker
crumbs and remaining chocolate
chips evenly among each bowl. Broil for 1 minute or just
until marshmallows are golden. Makes 8 servings.
Tip:
When cooling the warm puddings,
press plastic wrap directly onto
surface of each pudding to prevent
a “skin” from forming on top.
®/MC Registered Trademark of/marque déposée
de Gay Lea Foods Co-operative Ltd.
www.gaylea.com
www.trestelle.ca
TM Trademarks of Burnbrae Farms Limited
www.naturegg.com
Mazola®, RIGHTBLEND!TM, VEG PLUS!TM, BeeHive® and
Fleischmann's® are registered trademarks of
ACH Food Companies, Inc.
www.achfood.ca
† Trade-mark of Hershey Canada Inc.
†† Trade-mark of Hershey Chocolate & Confectionery
Corp. used under license.
www.chipits.ca
TM/MC Trade-marks of / Marques de commerce de:
Janes Family Foods Ltd. *Trade-Mark of / Marque
de commerce de: P. Janes & Sons Ltd., Authorized
User / Usage Aut: Janes Family Foods Ltd.©2007
www.janesfamilyfoods.com