Preparation

1. Rinse Rice. Rinse rice under cold water until all the starch is out of the rice and the water runs clear.

2. Simmer. Add the rice to a pot and add enough water to just cover the rice. Bring to a boil and keep covered.

3. Add the Milk. Once the water has evaporated, add the milk to the pot and stir constantly until it boils. Add sugar to the pot and simmer on medium heat for an hour, stirring occasionally.

4. Enjoy! Add vanilla extract and allow to cool. Add cinnamon and raisins and enjoy.

Preparation

1. In a Saucepan. In a saucepan, mix ¾ cups sugar, cornstarch, flour and salt. Gradually add hot water (not boiling), while stirring constantly. Cook and stir over moderately high heat until the mixture comes to a boil. Reduce heat and stir for 2 mins. Remove from heat.

2. Add in Eggs. Stir a moderate amount of hot mixture into the egg yolks, and then return the egg yolk mixture into the saucepan. Bring to a boil and stir constantly. Add butter, lemon juice, and lemon zest mixing well.

3. Make the Meringue. Beat egg whites until soft white speaks form. Gradually add sugar, beating until stiff and glossy peaks form, and until the sugar dissolves.

4. Add to Pastry Shell. Pour mixture into a par-baked pastry shell.

5. Add Meringue. Spread meringue over the lemon filling. Bake at 350 degrees for 12-15 mins or until golden brown. Allow to cool for 45 mins.

Preparation

1. Combine. Using an electric mixer, mix butter until smooth. Slowly add oil and water and mix until combined and one consistency. Add the sugar, baking powder, baking soda, and salt and mix until combined.

2. Add. Add flour slowly to the mixer on slow speed, roughly 6 ½ cups, until it holds together when shaped. You will know you added enough flour when the dough no longer sticks to the sides of the mixer bowl. Allow dough to rest for 10 minutes.

3. Chop. While the dough is resting, chop walnuts into small pieces using a food processor, or by hand. Reserve 3/4 cup of chopped walnuts for sprinkling on top of the cookies.

4. Form. Scoop 1 Tbsp or 25ml of dough and form into an oval shape. Create an indent in the centre of the dough ball using your finger to create a well for the walnut filling. Using 1/2 Tsp of walnut filling, add to the centre of the cookie dough and pinch the residual dough to cover the centre filling creating a stuffed cookie shape. Place on a parchment lined baking sheet and continue with the remaining dough.

5. Bake. Bake in a 350F oven for 23-25 minutes, or until the bottom of the cookies are browned. Allow to cool completely.

6. Boil. Combine all of the syrup ingredients and bring to a boil. Skim the top of the mixture to remove the foam as you go. Prepare a baking sheet with the 3/4 cup remaining walnut filling covering the surface. Remove the lemon wedge, and place 2-3 cooled cookies at a time into the boiling mixture, for a maximum of 10 seconds, flipping once. Remove and drain the cookies from the simmering mixture and place upside down on the walnut covered baking sheet. Allow to rest for 3-5 minutes and then place in a muffin cup.

7. Enjoy! Cookies are enjoyed best when rested for 2-3 hours to allow the syrup to absorb into the cookies.

Preparation

1. Preheat. Preheat the oven to 350 degrees.

2. Sift. Sift the flour, baking powder, baking soda and salt.

3. Blend. Blend oil for 2-3 mins. Add sugar and eggs, alternating and beat until dissolved and thickened.

4. Add Dry Ingredients. On a low setting, slowly spoon in dry ingredients. Fold in carrots, walnuts, and pineapple and pour into a buttered and floured pan.

5. Bake. Place the cake in a 350 degree oven for 30-35 minutes or until a toothpick inserted comes out clean. Cool for 10-15 mins before serving. Cream cheese frosting is optional.

Preparation

1. Preheat. Preheat the oven to 350 degrees.

2. Beat. Beat eggs, oil, and sugar. Stir in zucchini, pineapple, and vanilla.

3. Combine. Combine the remaining ingredients in another bowl. Pour all at once into the wet mixture.

4. Bake. Pour into greased 9x5x3" loaf pan. Bake in 350 degree oven for 1 hour. Cool for 10 minutes. Serve with butter if desired. Enjoy!

Preparation

1. Mix. Mix butter, orange zest, and 1 cup of sugar until smooth. Add milk and eggs, one at a time.

2. Dry Ingredients. Combine the flour, baking powder, and salt.

3. Combine. Slowly add the dry ingredients to the wet mixture until combined.

4. Bake. Bake at 350 degrees for 1 hour.

Glaze:

• 2 cups powdered sugar

• 1/4 cup butter (4 tablespoons, melted)

• 2 to 4 tablespoons milk

• 1 1/2 teaspoons vanilla extract

Combine. Add the melted butter, 2 tablespoons of milk or hot water, and the vanilla to the powdered sugar. Stir to blend. Beat with an electric mixer until smooth and creamy, adding a little more milk or hot water if necessary to reach desired consistency.

Preparation

1. Prepare. Preheat the oven to 350 degrees. Prepare a 9x10 springform pan with parchment paper.

2. Beat. Beat sugar and butter until soft. Add egg and vanilla.

3. Dry Ingredients. Combine the flour and baking powder, gradually add it to the creamed mixture.

4. Transfer. Pour the batter into the pan, sprinkle blueberries on top. Combine sour cream, egg, sugar, vanilla. Blend well and pour over berries.

5. Bake. Bake at 350 degrees for one hour or until edges of custard are lightly browned.

Preparation

1. Preheat. Preheat the oven to 350 degrees.

2. Mix. In a mixing bowl, melt butter (in the microwave), add sugar and mix with milk. Add eggs one at a time, mixing well after each addition. Add flour and vanilla, mix well. Slowly add boiled milk so the eggs do not cook.

3. Prepare. Grease muffin tin and fill ¾ full with filling.

4. Bake. Bake at 350 degrees until golden.

Preparation

1. Dry Ingredients. Sift together flour, baking soda and spices in a large bowl and set aside.

2. Mix. Cream the butter in an electric mixer. Add sugar and beat the mixture until fluffy. Mix in the eggs and the molasses and then gradually add the dry mixture on a low speed.

3. Divide. Divide the dough into thirds and wrap in plastic. Chill for at least an hour, or overnight.

4. Roll. Allow the dough to rest at room temperature for 10 mins. Roll the dough to ⅛” thickness and refrigerate again for 10 minutes.

5. Cut. Cut the gingerbread cookies and transfer them to an ungreased cookie sheet.

6. Bake. Bake the cookies until they are crisp, approximately 8-10 minutes at 350 degrees. Remove the baked cookies from the oven and allow to cool.

7. Decorate. For the icing, mix the lemon juice, egg white and ⅓ of the sugar and heat in a microwave. After heating, beat the remaining sugar into the mixture until stiff peaks form. Place in a piping bag and decorate.

Preparation

1. Peel. In a medium size bowl, peel and chop apples into 1 inch square chunks. Toss the apples in the juice of one lemon to prevent browning. Combine sugar with cinnamon and toss with apples.

2. Beat. Combine all the ingredients except the baking soda and baking powder, and blend for 1 minute at low speed. Add the remaining ingredients and beat for 6 more minutes.

3. Grease. Grease a bundt pan with butter, or line a muffin tin with muffin cups.

4. Fold. Fold the apples into the batter.

5. Crumb. Combine all crumb topping ingredients, and should come together as a thick paste.

6. Alternate. Alternate pouring the batter and sprinkling the crumb topping as you are adding it to the bundt pan, or the muffin cups. Top with a thick layer of the remaining crumb topping.

7. Bake. Bake the cake at 350 degrees for 1 hour and 15 minutes. For muffins, bake at 350 degrees for 35-40 mins.

Crumb Topping Ingredients

• 3 ½ Cups All Purpose Flour

• ⅔ Cup White Sugar

• ⅔ Cup Brown Sugar

• 1 ½ Teaspoons Ground Cinnamon

• Pinch of Salt

• 2 ½ Sticks Unsalted Butter