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!
n 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.
n 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 omega3 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.
n 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: 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.

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 for recipes for every occasion.

Moccachino Meringue
1/4 cup

1 tbsp 1 cup

(60 mL) granulated sugar (15 mL) amber rum or brandy (250 mL) tre stelle® Mascarpone Cocoa powder

Meringue nests: 5 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, for 3 minutes or until pale yellow and thick enough 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.


garnish with fresh, seasonal fruit

gourmet Mini Chicken Parmesans
2 tsp 1 tsp 1 tsp 1
1/2 1/4

tsp tsp

17 1 2 oz

(10 mL) balsamic vinegar (5 mL) BeeHive® Corn syrup (5 mL) Mazola rightblend!™ Canola & Olive Oil Blend clove garlic, minced (2 mL) dried oregano leaves (1 mL) salt grape tomatoes, halved box (880 g) Janes* Pub style Chicken Breast nuggets (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 Parmesan cheese. Remove nuggets from oven and top with cheese. 3. Garnish each nugget with half of a tomato and additional cheese (if desired). Arrange on platter and garnish with basil (if using). Makes about 34 servings.

Peanut Butter tart squares
1/4 1/4 1/3


cup cup 3/4 cup 1/4 cup


(60 mL) gay Lea spreadables® Butter (approx.) (60 mL) smooth peanut butter (75 mL) lightly packed brown sugar (175 mL) all-purpose flour (60 mL) Fleischmann's® Canada Corn starch (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 combined 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 peanuts, 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.

Chicken Chile rellenos Bake
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
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 coriander 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 3/4 cup 1 cup 2 1 tsp 3 cups 1 tsp 1/2 tsp 1 (250 mL) chocolate hazelnut spread (175 mL) gay Lea spreadables® Butter (250 mL) granulated sugar naturegg™ Omega 3 eggs (5 mL) vanilla extract (750 mL) all-purpose flour (5 mL) baking soda (2 mL) salt 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.


garnish with a drizzle of melted CHiPits®† White Chocolate Chips.

raspberry Cream tea Muffins
(250 mL) Mazola® Veg Plus!™ Canola & Vegetable Oil Blend 3/4 cup (175 mL) plain 1 % yogurt 2 naturegg™ Omega 3 eggs 2 tsp (10 mL) each finely grated lemon zest and vanilla 3 cups (750 mL) all-purpose flour 1 1/4 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 cup
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 raspberry jam. Replace tops. Makes 18 muffins.

Butter tart strata


1/2 cup 12 6 1 cup 1/4 cup 1 tbsp

(125 mL) gay Lea spreadables® Butter or brick Butter (approx.) (125 mL) lightly packed brown sugar thick slices raisin or egg bread naturegg™ Omega 3 eggs (250 mL) 5% light cream (60 mL) BeeHive® Corn syrup (15 mL) vanilla

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.

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.


Clubhouse Chicken Pizza
1 batch 1/4 cup
1/4 cup 2 tbsp 2 tbsp 1 cup

1 cup



Basic Pizza Crust (recipe follows) (60 mL) each chopped sun-dried tomatoes and crumbled cooked bacon (60 mL) mayonnaise (30 mL) finely chopped parsley (30 mL) Dijon mustard (250 mL) each shredded Cheddar and mozzarella cheeses (250 mL) Janes* Meal Makers™ Oven roasted Carved Chicken Breasts (125 mL) halved grape tomatoes green onions, thinly sliced

BasiC Pizza Crust 1 3/4 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).

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.


Dough can be mixed by hand, starting with 1 cup (250 mL) of flour and adding the rest gradually. knead for about 4 minutes.

Dulce Mascarpone Brownies
cup tsp 1 cup
3/4 1/2

(175 mL) cocoa powder (2 mL) baking soda (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 1 1 3 2 tbsp 8 1 tsp 1/4 tsp 1 1/2 cups


(30 mL) gay Lea spreadables® Butter (approx.) pkg (580 g) Janes* Breaded genuine scottish Haddock Granny Smith apple, cored and diced green onions, finely chopped (30 mL) chopped fresh dill naturegg™ Omega 3 eggs, beaten (5 mL) Dijon mustard (1 mL) each salt and pepper (375 mL) fresh rye or whole-wheat bread crumbs (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 1/3 cup 2 1/2 cups 1/3 cup 2 1 tsp 1 tbsp 1 1/4 cups 2 tbsp (500 mL) CHiPits®† Milk Chocolate Chips (75 mL) BeeHive® Corn syrup (625 mL) warm milk (75 mL) Fleischmann's® Canada Corn starch naturegg™ Omega 3 egg yolks, beaten (5 mL) vanilla (15 mL) gay Lea spreadables® Butter (300 mL) mini marshmallows (30 mL) graham cracker crumbs
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.

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.


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.

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

Mazola®, RIGHTBLEND!TM, VEG PLUS!TM, BeeHive® and Fleischmann's® are registered trademarks of ACH Food Companies, Inc.


† Trade-mark of Hershey Canada Inc. Trade-mark of Hershey Chocolate & Confectionery Corp. used under license.


Trademarks of Burnbrae Farms Limited