Recipes

At Baxter, we believe mealtime is family time, and it's even better when you prepare it together. Every family has their own favourite recipes, and we thought we'd share some of ours with you. They're so good; they just may become your new family traditions.




Salmon with Lemon and Parmesan Cream Sauce and Zucchini Noodles

Prep: 20 minutes

Total: 40 minutes

Servings: 4

Ingredients:

For the zucchini noodles

  • 454 g (1 lb) zucchini (about 4 medium-sized zucchini)
  • 15 mL (1 tbsp) extra-virgin olive oil
  • 1 garlic clove, minced
  • 2 mL (1/2 tsp) sea salt
  • Freshly ground black pepper

For the salmon

  • 454 g (1 lb) skinless salmon fillets, cut into 2-cm cubes
  • Sea salt
  • 30 mL (2 tbsp) extra-virgin olive oil
  • 30 mL (2 tbsp) butter
  • 1 garlic clove, minced
  • 1 shallot
  • 45 mL (3 tbsp) all-purpose flour
  • 250 mL (1 cup) chicken broth or fish stock
  • 60 mL (1/4 cup) white wine
  • 60 mL (1/4 cup) freshly squeezed lemon juice
  • 60 mL (1/4 cup) 35% m.f. cooking cream
  • 60 mL (1/4 cup) Saputo Very Fine Shredded Parmesan Cheese
  • 60 mL (1/4 cup) drained capers

To serve

  • Saputo Very Fine Shredded Parmesan Cheese
  • Chopped Italian parsley

Directions:

  1. Using a mandolin or a spiralizer, thinly slice the zucchini lengthwise to create noodles. Transfer to a colander, then toss with sea salt. Let rest at room temperature for 15 minutes.
  2. Season the salmon cubes with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the salmon cubes and sauté for 3 to 4 minutes, or until golden. Transfer to a bowl, cover loosely, and keep warm.
  3. Place the skillet back over medium heat and melt the butter. Add the garlic and shallot and cook, stirring continuously, for 2 minutes. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth, then add the white wine and lemon juice. Bring to a boil, then lower the heat and simmer, uncovered, for 5 minutes. Whisk in the cream and Saputo Very Fine Shredded Parmesan Cheese, then the capers. Add the salmon cubes and gently toss to coat with the sauce. Keep warm while preparing the zucchini noodles.
  4. Pat the zucchini noodles dry using paper towels or a clean kitchen towel. Heat the olive oil in a large skillet set over medium-high heat, then add the garlic and stir for 30 seconds. Add the zucchini noodles and sauté for 2 to 3 minutes, just until warm.
  5. Divide the zucchini noodles between serving plates. Top with salmon and lemon and parmesan cream sauce, and garnish with Saputo Very Fine Shredded Parmesan Cheese and chopped parsley.

 




Chorizo and Avocado Breakfast Tacos

Prep 15 minutes

Total 25 minutes

Servings 4

Ingredients:

  • 4 eggs
  • 1 mL (1/4 tsp) sea salt
  • Freshly ground black pepper
  • 15 mL (1 tbsp) extra-virgin olive oil
  • 125 mL (1/2 cup) diced dry chorizo sausage (see note)
  • 125 mL (1/2 cup) halved cherry tomatoes
  • 2 green onions, minced
  • 1 garlic clove, minced
  • 1 avocado
  • 15 mL (1 tbsp) lime juice (about 1 lime)
  • 8 small corn or wheat tortillas
  • Baxter sour cream
  • Saputo Taco Nacho shredded cheese

Directions:

  1. In a bowl, whisk the eggs together and season with salt and pepper. Set aside.
  2. In a large skillet set over medium heat, heat the olive oil. Add the chorizo and sauté about 2 minutes, until golden and crisp. Add the cherry tomatoes, green onions, and garlic, and cook for 2 minutes. Lower the heat to medium-low and add the eggs. Cook, stirring from time to time. Keep warm.
  3. Peel and pit the avocado. Dice and drizzle with lime juice. Warm the tortillas. Spread each tortilla with a spoonful of sour cream, then top with some of the egg and chorizo mixture. Garnish with shredded cheese and avocado. Serve immediately.

Note: You can replace the dry chorizo with two links of fresh Italian sausage, casings removed. Instead of adding chorizo, add the sausage links and sauté, breaking them up with a wooden spoon, until cooked through, about 5 minutes. Continue with the recipe as indicated.

 




French Toast Fingers with Maple Strawberry Sauce

Prep 15 minutes

Total 40 minutes

Servings 6

Ingredients:

  • 250 mL (1 cup) quartered fresh strawberries
  • 125 mL (1/2 cup) Baxter unsalted butter
  • 125 mL (1/2 cup) maple syrup
  • 60 mL (1/4 cup) granulated maple sugar or brown sugar
  • 60 mL (1/4 cup) Baxter 35% whipping cream
  • 1 mL (1/4 tsp) sea salt
  • 8 thick slices brioche or bread
  • 4 eggs
  • 250 mL (1 cup) Baxter milk
  • 15 mL (1 tbsp) pure vanilla extract
  • 15 mL (1 tbsp) maple syrup or sugar
  • Baxter unsalted butter, for cooking

Directions:

  1. Using a food processor or a stick blender, puree the strawberries to a fine consistency (you should get about 125 mL / 1/2 cup of puree). Set aside.
  2. In a medium saucepan over medium heat, melt the butter. Whisk in the maple syrup, sugar, and cream. Bring to a boil, lower the heat, and simmer, uncovered, for 5 minutes. Whisk in the strawberry puree and simmer for 2 minutes. Whisk in the salt, then transfer to a glass jar. Set aside or refrigerate for up to 3 days.
  3. Preheat the oven to 150 °C (300 °F).
  4. Slice the bread into fingers. In a large bowl, whisk the eggs, milk, vanilla extract, and maple syrup or sugar together. In a large skillet set over medium heat, melt 15 mL (1 tbsp) butter. Dunk the bread fingers into the egg mixture one at a time, then transfer to the skillet. Repeat to cook several bread fingers at once, making sure they’re set in a single layer. Using tongs, turn the fingers to brown them on all sides. Set the cooked French toast fingers on a baking sheet and transfer to the oven to keep warm. Wipe the skillet clean using a paper towel, then return to medium heat and melt 15 mL (1 tbsp) butter. Repeat the steps to cook all of the bread.
  5. Serve the French toast fingers warm with maple strawberry sauce on the side.

 




Strawberry Shortcake Dip

Prep 15 minutes

Total 20 minutes

Servings 6

Ingredients:

  • 250 mL (1 cup) diced fresh strawberries
  • 5 mL (1 tsp) honey
  • 1 container (400 g) Saputo Ricotta di Campagna cheese
  • 60 mL (1/4 cup) honey
  • 5 mL (1 tsp) pure vanilla extract
  • 125 mL (1/2 cup) Baxter 35% whipping cream

To serve

  • Lemon zest
  • Fresh basil leaves
  • Sea salt flakes

Directions:

  1. In a bowl, combine the strawberries and honey, then let rest at room temperature for 15 minutes.
  2. In a food processor or using a stick blender, combine the Ricotta cheese, honey, and vanilla extract until smooth. In another bowl, whip the cream until soft peaks form, then fold into the Ricotta mixture.
  3. Transfer to a serving plate. Garnish with macerated strawberries, lemon zest, fresh basil leaves, and a pinch of sea salt flakes. Serve with crunchy sweet cookies such as shortbread or butter cookies.

 




Doughnut White Hot Chocolate

Cook Time 10 minutes

Total 40 minutes

Servings 2-3

Ingredients:

  • 875 mL (3 ½ cups) of Baxter Milk
  • 500 mL (2 cups) of mini glazed doughnuts, roughly chopped
  • 5 mL (1 tsp.) pure vanilla extract
  • ¼ tsp. cinnamon
  • 4 - 5 oz. good quality white chocolate, chopped into small pieces (use 5 oz if you like your hot chocolate sweeter)
  • Whipped cream and sprinkles for topping

Directions:

  1. Roughly chop up mini doughnuts and let doughnuts steep in milk for at least 30 minutes.
  2. Using a fine mesh sieve, strain the milk into a bowl ensuring no doughnut chunks get into milk. Using the back of a spoon, lightly press the doughnuts to make sure all the milk is in the bowl. You will have about 2 ½ cups of milk.
  3. In a medium sized saucepan over a low-medium heat, stir together doughnut milk, vanilla, cinnamon and chopped white chocolate. Cook over medium-low heat, stirring occasionally, until the white-hot chocolate comes to a simmer. Remove from heat and serve immediately, topped with whipped cream and sprinkles if desired.

 

A recipe created by our foodie influencer @constellationinspiration




Smoked Salmon and Nordic Shrimp Pizza

Prep 45 minutes

Total 60 minutes

Servings 6

Ingredients:

DOUGH (SEE NOTE)

  • 360 mL (1½ cups) warm water
  • 20 mL (4 tsp) sugar
  • 15 mL (1 tbsp) active dry yeast
  • 60 mL (4 tbsp) olive oil
  • 10 mL (2 tsp) sea salt
  • 875 mL (3½ cups) all-purpose flour

 

PIZZA

  • 125 mL (½ cup) Baxter sour cream
  • 125 mL (½ cup) Saputo Mozzarellissima shredded cheese
  • 125 g (¼ lbs) smoked salmon, sliced
  • 125 mL (½ cup) Nordic shrimp, defrosted
  • 1 small red onion, sliced into fine rings
  • 30 mL (2 tbsp) capers
  • 4 thin lemon slices
  • Fresh-ground pepper

Directions:

FOR THE DOUGH

  1. In a large mixing bowl, combine the water and sugar. Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring.
  2. Add olive oil and sea salt and stir with a fork.
  3. Add 500 mL (2 cups) of flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky.
  4. Add an additional 250 mL (1 cup) of flour and knead to incorporate.
  5. Transfer the dough to a work surface floured with the remaining 120 mL (1/2 cup) of flour.
  6. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple.
  7. Transfer the dough to a large oiled bowl and cover with plastic wrap.
  8. Let rest for 90 minutes at room temperature.
  9. Divide the dough into 4 balls.

FOR THE PIZZA

  1. Preheat oven to 230 °C (450 °F) with the rack in the top position.
  2. Roll out a ball of dough into a 40-cm circle. Spread the Baxter sour cream over the dough. Cover with Saputo Mozzarellissima cheese. Top with smoked salmon, Nordic shrimp, onions, capers and lemon slices. Add a generous sprinkling of pepper.
  3. Bake for 20 minutes and serve immediately.

NOTE: For a quick and easy way to prepare this recipe, use store-bought pizza dough.

 




Dirty Chai Latte

Prep 5 minutes

Total 10 minutes

Servings 2

Ingredients:

  • 2 bags chai tea
  • 500 mL (2 cups) 2% milk
  • 80 mL (⅓ cup) BAILEYS French Vanilla coffee creamer
  • 2.5 mL (½ tsp) ground cinnamon
  • 4 shots espresso
  • 2 cinnamon sticks

Directions:

  1. Prepare the espresso and set aside.
  2. Heat the milk and coffee creamer in a saucepan over medium heat, stirring continuously. Add the chai tea bags and ground cinnamon and heat for a few minutes. Do not let the mixture come to a boil.
  3. Once the mixture is hot, remove and dispose of the teabags. Using a hand blender, foam the spiced dairy mixture.
  4. Pour the espresso shots into the glasses and fill with the spiced dairy mixture. Spoon the remaining foam onto the surface of the lattes. Sprinkle with a dusting of ground cinnamon and garnish with cinnamon sticks.

NOTE: If you have an espresso machine, use the steam wand to create a rich foam.

 




Mug Cakes

Prep 2 minutes

Total 3 minutes

Servings 1

Ingredients:

Cake Base

  • 15 mL (1 tbsp) vegetable oil
  • 1 egg
  • 15 mL (1 tbsp) Baxter 2% milk
  • 5 mL (1 tsp) vanilla extract
  • 45 mL (3 tbsp) sugar
  • 2.5 mL (½ tsp) baking powder
  • 45 mL (3 tbsp) all-purpose flour

Espelette Pepper Chocolate Cake

  • 15 mL (1 tbsp) cocoa powder
  • 15 mL (1 tbsp) chocolate chips
  • 1 mL (¼ tsp) Espelette pepper

Spice Cake

  • 0.5 mL (¼ tsp) ground cinnamon
  • 0.5 mL (¼ tsp) nutmeg
  • 1 mL (½ tsp) ground ginger
  • 5 mL (1 tsp) molasses
  • Powdered sugar to garnish

Directions:

  1. In a microwave-safe mug, add oil and egg, then whisk with a fork. Add the milk, vanilla, sugar, baking powder and flour. Mix thoroughly until all the ingredients are well combined.
  2. For the chocolate cake: Add the cocoa powder, chocolate chips and Espelette pepper. Mix thoroughly.
    For the spice cake: Add the cinnamon, nutmeg, ginger and molasses. Mix thoroughly.
  3. Place the mug in the microwave and cook on medium power for one minute.
  4. The cake should have risen but still be moist and soft in the centre. If the cake seems undercooked, put it back in the microwave and cook for 10 seconds. Repeat as necessary until you achieve the desired texture.
  5. Serve hot with caramel cinnamon sauce.

 




Slow Cooker Macaroni and Cheese with Spiced Breadcrumbs

Prep 15 minutes

Total 150 minutes

Servings 4-6

Ingredients:

Mac and Cheese

  • 1 354mL can evaporated milk
  • 15 mL (1 tbsp) Dijon mustard
  • 5 mL (1 tsp) garlic powder
  • 1 L (4 cups) Baxter 2% milk
  • 500 mL (2 cups) Armstrong old Cheddar, shredded
  • 15 mL (1 tbsp) cornstarch
  • 1 L (4 cups) cooked macaroni, “al dente”
  • Salt and pepper, to taste

Spiced Bread Crumbs

  • 125 mL (½ cup) Baxter butter
  • 1 clove garlic, finely chopped
  • 250 mL (1 cup) breadcrumbs
  • 125 mL (½ cup) pecans, chopped
  • 5 mL (1 tsp) paprika
  • 2.5 mL (½ tsp) cayenne pepper
  • 2.5 mL (½ tsp) chili seasoning

Directions:

  1. In a slow cooker, combine the evaporated milk, Dijon mustard and garlic powder.
  2. Add the milk and macaroni. Season with salt and pepper and stir.
  3. Mix together the shredded cheese and cornstarch, then sprinkle over the macaroni. Cover and cook on high for 1 hour and 15 minutes. Stir occasionally to obtain a rich and creamy sauce. Let rest for 15 minutes and stir before serving.
  4. Prepare the spiced breadcrumb mixture. In a frying pan over medium heat, melt the butter and sauté the garlic. Add the bread crumbs and nuts, then stir to ensure thorough browning. Add the spices and stir again. Remove from heat when the breadcrumbs have browned and the nuts have become crispy.
  5. Serve the macaroni and cheese individually in bowls and garnish with the spiced breadcrumbs.

 




Chicken Curry with Indian Spices

Prep 30 minutes

Total 5 hours (includes marinating time)

Servings 4

Ingredients:

Marinated Chicken

  • 450 g chicken thighs, diced
  • 500 mL (2 cups) Baxter buttermilk
  • 2 cloves garlic, pressed
  • 5 mL (1 tsp) salt
  • 2.5 mL (½ tsp) ground black pepper
  • 30 mL (2 tbsp) garam masala

Curry Sauce

  • 30 mL (2 tbsp) vegetable oil
  • 1 small onion, minced
  • 30 mL (2 tbsp) Baxter butter
  • 10 mL (2 tsp) lemon juice
  • 30 mL (2 tbsp) ginger, grated
  • 2 cloves garlic, pressed
  • 5 mL (1 tsp) garam masala
  • 5 mL (1 tsp) cumin
  • 2.5 mL (½ tsp) turmeric
  • 1 bay leaf
  • 30 mL (2 tbsp) tomato paste
  • 250 mL (1 cup) water
  • Salt and pepper, to taste
  • 500 mL (2 cups) Baxter 35% cream
  • 2 medium-sized potatoes, washed, peeled and quartered
  • 1 handful coriander leaves, washed and dried

Directions:

For the Marinated Chicken

  1. In a sealable plastic bag, combine chicken and all marinade ingredients and let marinate in the fridge for 4 hours.

For the Curry

  1. Remove the chicken pieces from the marinade and pat lightly with a paper towel. Dispose of the remaining marinade.
  2. In a non-stick pan, heat 15 mL (1 tbsp) of vegetable oil on high and brown the diced chicken on all sides. Season with salt and pepper and set aside.
  3. In a saucepan, heat the rest of the oil on medium. Sweat the onion until it becomes translucent. Add the butter, lemon juice, ginger, garlic, garam masala, cumin, turmeric and bay leaf. Mix thoroughly. Add the tomato paste, water and potatoes. Cook for two minutes, stirring constantly. Add the cream, then lower the heat and let simmer for 5 minutes, stirring frequently. Season with salt and pepper to taste.
  4. Add the chicken to the sauce and let simmer for 15 minutes on low, until the chicken is fully cooked and the potatoes are tender.
  5. Serve hot with a drizzle of cream and coriander leaves as a garnish.

 




Slow Cooker Beef Chili

Prep 15 minutes

Total 5 hours 45 minutes

Servings 8

Ingredients:

Chili

  • 15 mL (1 tbsp) olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 455 g (1 lb) lean ground beef
  • 1 red pepper, diced
  • 1 green pepper, diced
  • Two 540-mL (19-fl. oz.) cans black beans
  • Two 398-mL (14-fl. oz.) cans diced tomatoes
  • 250 mL frozen corn
  • 15 mL (2 tbsp) chili seasoning
  • 2.5 mL (½ tbsp) ground cinnamon
  • 15 mL (1 tbsp) sweet paprika
  • Salt and pepper, to taste

Toppings

  • 500 mL (2 cups) Armstrong medium Cheddar cheese, shredded
  • 250 mL (1 cup) Baxter sour cream
  • 1 handful fresh coriander, washed and dried
  • Tortilla chips

Directions:

  1. In a frying pan, heat the oil and sauté the onion, garlic and ground beef.
  2. Transfer to the slow cooker with the rest of the ingredients. Mix thoroughly, cover and set to high heat for 5 hours and 30 minutes.
  3. Serve individually in bowls and top with Cheddar cheese, a small dollop of sour cream and a few coriander leaves.
  4. Enjoy warm with tortilla chips.

 




Creamy Butternut Squash & White Bean Soup

Prep 20 minutes

Total 45 minutes

Servings 6

Ingredients:

For the soup

  • 15 mL (1 tbsp) olive oil
  • 1 cup pancetta, diced
  • 125 mL (½ cup) onion, finely chopped
  • 2 cloves garlic, minced
  • 250 mL (1 cup) butternut squash, diced
  • 2 carrots, diced
  • 250 mL (1 cup) tomatoes, diced
  • 2 L (8 cups) chicken stock
  • 1 250-g (9-oz.) can white beans, drained and rinsed
  • 250 mL (1 cup) cauliflower, in pieces
  • 125 mL (½ cup) Baxter 35% cream
  • Salt and pepper, to taste

To garnish

  • 125 mL (½ cup) Saputo Parmesan cheese Petals
  • Chili flakes, to taste

Directions:

  1. In a large pot, heat the oil over high heat and brown the pancetta for 2 minutes. Add the onion, cook for 2 minutes, then add the garlic and continue to cook for 1-2 minutes.
  2. Add the squash, carrots, diced tomatoes, chicken stock, white beans and cauliflower. Bring the soup to a boil, turn down the heat and let simmer for 15 minutes.
  3. Add the cream and season with salt and water.
  4. Ladle into bowls and garnish with Parmesan cheese Petals and chili flakes. Serve with rustic bread.

 




Hazelnut Spice Smoothie

Prep 5 minutes

Total 5 minutes

Servings 2

Ingredients:

Smoothie Ingredients

  • 750 mL (3 cups) Baxter milk
  • 1 frozen banana, cut into chunks
  • 15 mL (1 tbsp) honey
  • 30 mL (2 tbsp) hazelnut butter
  • 2.5 mL (1/2 tsp) ground cinnamon
  • 2.5 mL (1/2 tsp) ground ginger

Toppings

  • Chopped roasted nuts
  • Ground cinnamon
  • Chia seeds

Directions:

  1. Put all the smoothie ingredients in a blender. Blend on high until you obtain a consistent, foamy mixture.
  2. Pour into two large glasses and garnish with hazelnuts, cinnamon and a sprinkling of chia seeds.

 




Chickpea and Kale Bowl

Prep 35 minutes

Total 75 minutes

Servings 4

Ingredients:

BOWL INGREDIENTS

  • 2 cups cooked quinoa, at room temperature
  • 500 mL (2 cups) kale, finely chopped
  • 250 mL (1 cup) raw carrots, diced
  • 250 mL (1 cup) raw beets, sliced into thin julienne
  • 1 ripe avocado, sliced
  • 1 250g container of Baxter cottage cheese

 

CRUNCHY SPICED CHICKPEA GARNISH 

  • 1 540mL can of chickpeas, drained and dried on kitchen towel
  • 30 mL (2 tbsp) olive oil
  • 15 mL (1 tbsp) curry powder
  • 2.5 mL (½ tsp) garlic powder
  • Salt and pepper, to taste

 

DRESSING 

  • ⅓ cup olive oil
  • 15 mL (1 tbsp) honey
  • Zest and juice of 1 lemon
  • 125 mL (½ cup) orange juice
  • 15 mL (1 tbsp) whole-grain mustard
  • 5 mL (1 tsp) curry powder
  • Salt and pepper, to taste

Directions:

  1. Preheat the oven to 180 oC (350 oF). In a large bowl, mix together the chickpeas, olive oil, and curry. Season with salt and pepper. Mix thoroughly so that all the chickpeas become coated with the spice mixture. Pour the chickpeas out onto a parchment paper-covered baking sheet and bake for around 40 minutes, stirring regularly so that the chickpeas roast on all sides. Let cool and set aside.
  2. Put all the dressing ingredients into a mason jar, close the lid and shake vigorously to emulsify the dressing.
  3. Distribute the ingredients among the bowls in the following order: quinoa, kale, carrots, beets, avocado slices and cottage cheese.
  4. Garnish each bowl with a few crunchy chickpeas (the remaining chickpeas make a great snack).
  5. Dress and serve immediately.

 




Overnight Muesli with Cottage Cheese and 4 Fruits

Prep 5 minutes

Total 5 minutes (+ 12 hours overnight for muesli prep)

Servings 1

Ingredients:

HOMEMADE MUESLI

  • 125 mL (½ cup) old-fashioned oats (do not use instant or quick-cooking oats)
  • 60 mL (¼ cup) plus 15mL (1 tbsp) unsweetened apple juice
  • 30 mL (2 tbsp) raw almonds or walnuts, broken into small pieces if whole
  • 15 mL (1 tbsp) unsalted pumpkin seeds (pepitas)
  • 30 mL (2 tbsp) raisins
  • 30 mL (2 tbsp) dried apricots – chopped
  • 30 mL (2 tbsp) large unsweetened coconut flakes
  • Pinch of ground cinnamon and freshly grated nutmeg

 

BREAKFAST BOWL 

  • 125 mL (½ cup) Baxter cottage cheese
  • 30 mL (2 tbsp) fresh pomegranate arils
  • 1 kiwi, sliced
  • ½ banana, sliced
  • 30 mL (2 tbsp) mandarin segments
  • 5 mL (1 tbsp) organic honey
  • 125 mL (½ cup) Baxter milk

 

Directions:

  1. Place the oats in a medium size glass storage container. Pour the apple juice over the oats and use your fingers to pat the oats down so the surface is moistened. Sprinkle with cinnamon and nutmeg. Cover container with a tight seal lid and leave on countertop to rest overnight at room temperature.
  2. In the morning, use a spoon to fluff and separate the oats. Stir in almonds, pumpkin seeds, nuts, raisins, apricots and coconut. Place the muesli in serving dish and add the cottage cheese. Garnish with pomegranate arils, kiwi, banana and mandarin orange segments. Garnish with additional nuts, pumpkin seeds and coconut. Pour milk over breakfast bowl, drizzle with honey and serve.

 

A recipe created by our foodie influencer @simplybeautifuleating




Ricotta Cheese and Clementine Italian Cookies

Prep 10 minutes

Total 35 minutes

Servings 30

Ingredients:

FOR THE COOKIES

  • 125 mL (½ cup) of Baxter butter, room temperature
  • 375 mL (1 ½ cups) of sugar
  • 1 egg
  • 375 mL (1 ½ cups) of Saputo Ricotta di Campagna cheese with Natural Vanilla Flavour
  • Zest and juice from two clementines
  • 625 mL (2 ½ cups) of all-purpose flour
  • 5 mL (1 tsp) of baking soda
  • 5 mL (1 tsp) of sea salt

 

FOR THE GLAZE 

  • 250 mL (1 cup) of powdered sugar
  • Juice from one clementine, strained to remove the pulp
  • Red and green edible sprinkles (optional)

Directions:

  1. Preheat the oven to 350 oF. Place a rack in both the upper and lower position of the oven. Line two baking sheets with parchment paper.
  2. Beat the butter, sugar, and egg together until the mixture is pale and fluffy. Mix in the ricotta cheese as well as the clementine zest and juice.
  3. In a second bowl, sift the flour, baking soda, and salt.
  4. Using a spatula, incorporate the dry ingredients to the ricotta mixture (do not overmix).
  5. Using an ice cream scoop, portion out the dough onto the prepared baking sheets, spacing the cookies 5 cm apart.
  6. Bake for about 25 minutes, rotating the sheets halfway through baking, until the cookies are a pale golden colour. Transfer the cookies to a cooling rack and let cool completely.
  7. In a small bowl, sift the powdered sugar. Using a fork, add the clementine juice and combine. Dip each cookie into the glaze, and rest them back to the rack to let the excess glaze drip off. Decorate with edible sprinkles, if desired.
  8. Store the cookies in an airtight container for up to 2 days.

 




Garlic Mashed Potato Gratin Cups

Prep 30 minutes

Cook 30 minutes

Total 60 minutes

Servings 12 

MASHED POTATOES

  • 4 potatoes, boiled and mashed
  • 180 mL (¾ cup) Baxter milk
  • 60 mL (¼ cup) Baxter butter

 

GRATIN 

  • 500 mL (2 cups) mashed potatoes
  • 60 mL (¼ cup) prosciutto, cooked and shredded
  • 60 mL (¼ cup) chives, chopped
  • 60 mL (¼ cup) Saputo grated Parmesan cheese
  • 5 mL (1 tsp) salt
  • 5 mL (1 tsp) pepper
  • 1 clove garlic, chopped
  • 250 mL (1 cup) Armstrong medium Cheddar cheese, shredded

 

GARNISH

  • 60 mL (¼ cup) prosciutto, cooked and shredded
  • 60 mL (¼ cup) chives, chopped
  • 120 mL (½ cup) Baxter sour cream

 

INSTRUCTIONS

  1. In a large bowl, combine all mashed potato ingredients. Mix thoroughly.
  2. Add the prosciutto, chives, Parmesan cheese, salt, pepper and garlic to the mashed potatoes. Mix thoroughly.
  3. Spray a 12-hole muffin tin with cooking spray and fill the holes with the mashed potato mixture.
  4. Preheat the oven to 190 oC (375 oF).
  5. Using your fingers, make a hole in the centre of each mashed potato cup and fill with shredded Cheddar cheese.
  6. Cook for 30-35 minutes, until the tops of the mashed potato cups are golden and crisp.
  7. Top the cups with sour cream, shredded prosciutto and chives.

 




Chocolate Cherry Panettone

Yields one 6 ¾ inch standard panettone loaf

Prep 20 minutes

Total 170 minutes (includes proofing time)

Servings 7-8

Ingredients:

Chocolate Cherry Dough

  • 11,25 mL (2 ¼ teaspoons) active dry or instant yeast
  • 125 mL (½ cup) Baxter whipping cream, warm
  • 60 mL (¼ cup) warm water
  • 2,5 mL (½ teaspoon) plus 60 mL (4 tablespoons) sugar
  • 750-875 mL (3 - 3 ½ cups) all-purpose flour
  • 45 mL (3 tablespoons) good quality cocoa powder
  • 2,5 mL (½ teaspoon) salt
  • 2 large eggs
  • 80 mL (⅓ cup) melted Baxter butter
  • 30 mL (2 tablespoons) additional sweetener (sugar, honey, or molasses)
  • 125 mL (½ cup) chocolate chips
  • 125 mL (½ cup) dried cherries, rehydrated in orange juice

Topping

  • 1 large egg yolk, lightly beaten
  • 30 mL (2 tablespoons) Baxter whipping cream

Chocolate Shortbread Cookie Houses (Optional)

Yields 10 - 12 houses, depending on size

  • 375 mL (1 ½ cup) all-purpose flour
  • 125 mL (½ cup) good-quality cocoa powder
  • 1,25 mL (¼ teaspoon) salt
  • 250 mL (1 cup) unsalted Baxter butter, room temperature
  • 125 mL (½ cup) granulated sugar

 

Directions:

For the Chocolate Cherry Dough

  1. In a medium bowl, combine the yeast, cream, warm water, and ½ teaspoon of sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
  2. Meanwhile, in a large bowl mix together the flour, salt, and remaining 4 tablespoons sugar.
  3. In a medium bowl, whisk together the eggs, butter, and additional sweetener.
  4. When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine.
  5. Knead until you have a smooth and slightly sticky dough, 7 to 10 minutes, adding more flour as necessary. Knead the chocolate chips and rehydrated cherries into the dough after initial 5 minutes.
  6. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it sit at room temperature until doubled in size, about 2 hours.
  7. Punch the dough down after it has risen. Transfer the loaf to the panettone mold (or a tall cake pan) and let it rise, covered, at room temperature for 30 minutes, until slightly puffy.
  8. Preheat the oven to 375 oF.
  9. Brush the loaf lightly with the egg wash. Bake until the loaf is golden brown and has an internal temperature of 190 oF begin checking for doneness at 30 minutes.
  10. Remove the loaf from the oven, and cool it on a rack before slicing.

For the Chocolate Shortbread Cookie Houses (Optional)

  1. In a small bowl, sift flour and cocoa together. Add salt, stir, and set aside.
  2. In a bowl of a standing mixer with a paddle attachment, beat butter on medium speed for 3 to 5 minutes until fluffy.
  3. Add sugar and continue to beat until very light in colour.
  4. Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
  5. On a floured surface, roll out cookie dough to ¼ inch in thickness.
  6. Cut out house shapes freehand or use a cookie cutter.
  7. Chill cut outs on parchment in the freezer for 30 minutes before baking. *This is an important step to ensure that cookies retain their shape.
  8. Preheat oven to 325 oF. Line a cookie sheet with parchment. Lay cookies on lined baking sheets. Bake until firm, 13 to 15 minutes. Cool completely on wire racks.

Icing

  1. Transfer store-bought icing to a piping bag with a fine piping tip. Decorate cooled cookies.
  2. Any leftover icing will be used to help secure the houses to the panettone.

 

A recipe created by our foodie influencer @ConstellationInspiration




Ricotta Blinis with Smoked Salmon

Prep 40 minutes

Cook 20 minutes

Total 60 minutes

Servings 24

Ingredients:

  • 250 g (1/2 lb) cream cheese
  • 1 lemon, zest only, finely chopped
  • 125 mL (½ cup) Baxter milk
  • 5 mL (1 tsp) sugar
  • 5 mL (1 tsp) active dry yeast
  • 2 eggs
  • 300 g (10 oz) Saputo Ricotta di Campagna cheese
  • 90 mL (6 tbsp) all-purpose flour
  • 5 mL (1 tsp) baking powder
  • 2,5 mL (½ tsp) salt
  • 15 mL (1 tbsp) vegetable oil
  • 170 g (12 slices) smoked salmon, each slice halved
  • 24 sprigs fresh dill

Directions:

  1. Warm the cream cheese briefly in the microwave to soften then mix in the lemon zest. Set aside (this may be done up to two days ahead of time.)
  2. Heat the milk in the microwave for 10 seconds until just warm to the touch. Transfer to a bowl, add the sugar and stir to dissolve. Add yeast, stir, and allow to sit for 10 minutes.
  3. Using a whisk, add the eggs and ricotta to the milk mixture and beat well. Sift together the flour, baking powder and salt, and add them to the ricotta mixture. Whisk to incorporate.
  4. Heat a crepe or non-stick pan on medium-low heat. When hot enough to sizzle a bead of water, add 2.5 mL (1/2 tsp) of oil and swirl to coat the pan.
  5. Drop rounded tablespoons of batter into the pan and cook for 1 to 2 minutes until the top is bubbly. Using a small spatula, flip and cook for 1 minute more. Remove to a plate and allow to cool. Continue with the remaining batter, adding more oil as needed.
  6. To assemble, place a teaspoon of the cream cheese on each blini, top with a piece of smoked salmon and garnish with a sprig of dill.

 




Ghostly Vanilla Milkshake

Prep 10 minutes

Total 15 minutes

Servings 4 

MILKSHAKE

  • 1 L (4 cups) vanilla ice cream
  • 10 mL (2 tsp) vanilla extract
  • 500 mL (2 cups) Baxter milk

 

WHIPPED CREAM 

  • 250 mL (1 cup) Baxter 35% whipping cream
  • 15 mL (1 tbsp) icing sugar
  • 5 mL (1 tsp) vanilla extract

 

TOPPINGS

  • 250 mL (1 cup) chocolate-covered wafer cookies, crumbled in a food processor
  • 250 mL (1 cup) whipped cream

 

FOR THE WHIPPED CREAM

  1. Pour the whipping cream into a bowl and whip with an electric mixer until thick. Add icing sugar and vanilla extract, then whip for a few more seconds. Keep cool.

 

FOR THE MILKSHAKE

  1. Place all milkshake ingredients in a blender and blend until fully combined. 

 

TO SERVE

  1. Dip the rim of a Mason jar in milk, then in the wafer cookie crumbs.  
  1. Fill the jars with the milkshake mixture and top with whipped cream.  
  1. Serve immediately with a straw. 



Cream of Tomato and Roasted Red Pepper Soup

Prep 15 minutes

Cook 45 minutes

Total 60 minutes

Servings 4 

  • 10 ripe, medium-sized tomatoes on the vine
  • 1 small onion, quartered
  • 4 cloves garlic
  • 2 red peppers, quartered and seeded
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt and pepper, to taste
  • Olive oil, in sufficient quantity
  • 250 mL (1 cup) chicken stock
  • 45 mL (3 tbsp) tomato paste
  • 125 mL (½ cup) Baxter 35% cream
  • Handful fresh basil leaves

 

PREP

  1. Preheat the oven to 175 oC (350 oF).
  2. Lay the tomatoes, onion, garlic, peppers, thyme and rosemary out on a generously oiled baking sheet. Drizzle some more oil over the vegetables. Season with salt and pepper.
  3. Roast the vegetables in the oven for 45-50 minutes, or until they look caramelized. Remove the vegetables from the oven when they are finished.
  4. Place the roasted vegetables and herbs in a blender with the chicken stock. Blend until fully combined. Add the cream and basil, blending once more.
  5. Serve soup in bowls garnished with a dollop of cream and fresh basil leaves.



Chicken Alfredo Pizza

 

Prep 45 min

Cook 15 min

Total 60 min

Servings 6 

 

DOUGH (SEE NOTE)

  • 180 mL (¾ cup) lukewarm water
  • 10 mL (2 tsp) sugar
  • 7 mL (1½ tsp) active dry yeast
  • 30 mL (2 tbsp) olive oil
  • 5 mL (1 tsp) sea salt
  • 430 mL (1¾ cups) all-purpose flour

 

GARLIC BUTTER 

  • 45 mL (3 tbsp) Baxter butter
  • 2 cloves garlic, chopped
  • 250 mL (1 cup) onion, finely chopped
  • 5 mL (½ tsp) fresh oregano
  • 1 mL (¼ tsp) red pepper flakes
  • 1 pinch salt

 

ALFREDO SAUCE

  • 45 mL (3 tbsp) Baxter unsalted butter
  • 45 mL (3 tbsp) all-purpose flour
  • 250 mL (1 cup) Baxter 35% cream
  • 125 mL (½ cup) Baxter milk
  • 1 mL (¼ tsp) salt
  • 1 mL (¼ tsp) ground black pepper
  • 120 g (¾ cup) Saputo grated Parmesan cheese

TOPPINGS

  • 1 chicken breast, grilled and cut into strips
  • 5 mL (1 tsp) fresh thyme
  • 5 mL (1 tsp) fresh oregano
  • 1 handful fresh arugula, washed and dried
  • 250 mL (1 cup) Saputo Mozzarellissima shredded cheese
  • 250 mL (1 cup) cooked pancetta, cubed
  • ½ green onion, thinly sliced
  • ½ green pepper, thinly sliced
  • 125 mL (½ cup) yellow cherry tomatoes, halved

FOR THE DOUGH

  1. In a large mixing bowl, combine the water and sugar.
  2. Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring. Add olive oil and sea salt and stir with a fork.
  3. Add 250 mL (1 cup) of the flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky.
  4. Add an additional 125 mL (½ cup) of the flour and knead to incorporate.
  5. Transfer the dough to a work surface floured with the remaining 60 mL (¼ cup) of flour. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple.
  6. Transfer the dough to a large, oiled bowl and cover with plastic wrap.
  7. Let rest for 90 minutes at room temperature.

FOR THE PIZZA

  1. Preheat the oven to 230 oC (450 oF). Place the rack at the top of the oven. 
  1. Prepare the garlic butter by melting the butter in a small saucepan over medium heat, then adding all the other ingredients. Set aside. 
  1. Prepare the Alfredo sauce. Start by melting the butter in a saucepan over medium heat, then add the flour, whisking to avoid lumps. Slowly add the cream and milk, whisking continuously for 2 minutes until the mixture becomes smooth and thick. Incorporate the salt, pepper and grated Parmesan cheese. Mix thoroughly and set aside. 
  1. Divide the pizza dough into two balls. Roll each ball into a disc of about 40 cm (16 in) in diameter, then transfer to a pizza pan. 
  1. Spread the garlic butter onto each disc, then pour on about 250 mL (1 cup) of sauce, or to taste. 
  1. Top with chicken, herbs, Mozzarella cheese, pancetta, pepper, onions and tomatoes. 
  1. Bake for 10-15 minutes, or until the crust is fully golden. 
  1. Top with a few leaves of arugula just before serving. 
  1. Repeat for the second pizza.

 

 

NOTE

For a quick and easy way to prepare this recipe, use store-bought pizza dough.




Apple Chips with Cinnamon Caramel Sauce

Prep: 45 minutes

Cook: 45 minutes

Total: 90 minutes

Servings: 4

APPLE CHIPS

  • 3 apples
  • 10 mL (2 tsp) ground cinnamon
  • 30 mL (2 tbsp) granulated sugar

 

CINNAMON CARAMEL SAUCE

  • 180 mL (¾ cup) sugar
  • 60 mL (¼ cup) water
  • 30 mL (2 tbsp) corn syrup
  • 125 mL (½ cup) Baxter 35% whipping cream
  • 1 mL (¼ tsp) ground cinnamon

 

 

FOR THE APPLE CHIPS

  1. Preheat the oven to 150 °C (300 °F). 
  1. Wash the apples and cut into thin slices using a mandolin. 
  1. Spread the sliced apples out on two large baking sheets lined with parchment paper. 
  1. Mix together the cinnamon and sugar, then sprinkle the mixture over the apple slices. 
  1. Bake for 1 hour in the oven, turn the slices over, then bake for another hour. 
  1. Turn off the oven, turn the apple slices over again and let cool inside the oven for 1 hour. 
  1. Once dried and cooled, store the apples in a sealed container. 

FOR THE CINNAMON CARAMEL SAUCE 

  1. Combine the sugar, water and corn syrup in a thick-bottomed pot. Mix the ingredients thoroughly, then heat on high. 
  1. Bring to a boil without stirring. The caramel is ready when it becomes amber in colour and a candy thermometer indicates a temperature of 170 °C (340 °F). 
  1. Add the cream to the caramel. Stir gently with a wooden spoon. Add the ground cinnamon and let cool. 
  1. Serve with apple chips for dipping. 



Blueberry Cheesecake Pie Bars

Servings : 15 – 18 bars
Prep : 25 min
Total time : 90 min (150 min including chilling time)

Shortbread Base

Ingredients:

  • 250 mL (1 cup) unsalted Baxter butter, melted
  • 125 mL (½ cup) granulated sugar
  • 10 mL (2 teaspoon) vanilla extract
  • 2.5 mL (½ teaspoon) kosher salt
  • 500 mL (2 cups) all-purpose flour

Directions:

Preheat oven to 300°F (149°C). Line the bottom and sides of 9 x 13 inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.

In the bowl of a stand mixer with a paddle attachment, combine the butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and mix on low speed until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.

Remove the shortbread base from the oven, and turn up the oven to 350°F (175°C).


Cottage Cheese Filling

Ingredients:

  • 2 large eggs
  • 250 mL (1 cup) Baxter cottage cheese
  • 83 mL (1/3 cup) granulated sugar
  • 10 mL (2 teaspoon) vanilla extract
  • 15 mL (1 tablespoon) all-purpose flour

Directions:

In a blender or food processor, combine eggs, cottage cheese, sugar, vanilla, and flour. Blend until filling is very smooth.

Evenly pour filling over the shortbread base and smooth it with a spatula. Set aside.


Blueberry Layer

Ingredients:

  • 500 mL (2 cups) fresh blueberries
  • 30 mL (2 tablespoons) granulated sugar
  • 10 mL (2 teaspoons) cornstarch

Directions:

In a separate medium mixing bowl, add all of the ingredients and toss to combine.

Evenly distribute blueberry mixture over the filling.


Brown Sugar Oat Streusel

Ingredients:

  • 188 mL (¾ cup) old fashioned oats
  • 83 mL (1/3 cup) brown sugar
  • 2.5 mL (½ teaspoon) cinnamon
  • 125 mL (½ cup) all-purpose flour
  • 125 mL (½ cup) unsalted Baxter butter, cold, cubed
  • Garnish: icing sugar

Directions:

Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles pea-sized coarse crumbs. Sprinkle the filling with streusel and bake for 45 - 50 minutes or until the streusel is golden brown and cheesecake layer has set. The berry filling should be bubbling on the edges.

Remove from the oven and allow to cool for 60 minutes at room temperature. Lift the parchment out of the pan using the overhang on the sides and cut into bars. Dust with icing sugar before serving.

A recipe developed by our foodie influencer @ConstellationInspiration




Crustless Bacon and Cheddar Mini-Quiches

Servings : 12
Prep : 15 minutes
Total time : 30 minutes

Ingredients:

  • 6 large eggs
  • 120 mL (½ cup) Baxter 35% cream
  • 12 strips cooked bacon, chopped
  • 250 mL (1 cup) Baxter cottage cheese
  • 2 green onions, minced
  • 5 mL (1 tsp) fresh rosemary, minced
  • Shredded Armstrong Cheddar cheese, to taste
  • Salt and pepper to taste

Directions:

Preheat oven to 190 oC (375 oF), placing the rack in the middle.

In a bowl, beat eggs with cream, salt and pepper.

Add bacon, cottage cheese, minced green onions and rosemary. Stir until fully combined.

Line a muffin pan with paper cups and pour 60 mL (¼ cup) of the egg mixture into each.

Garnish with shredded Cheddar cheese.

Bake for 20 to 25 minutes. Let cool slightly and serve.




Berry and Cottage Cheese Fruit Cups

Servings : 4
Prep : 20 minutes
Total time : 20 minutes

Ingredients:

  • 1 pineapple or 1 cantaloupe
  • 1 container (500 mL) Baxter cottage cheese
  • 15 mL (1 tbsp) maple syrup
  • 500 mL (2 cups) mixed berries (raspberries, blackberries, blueberries, chopped strawberries)
  • 125 mL (1/2 cup) Baxter whipping cream (35%)
  • 15 mL (1 tbsp) sugar
  • Fresh mint leaves

Directions:

Slice the pineapple or cantaloupe in half. Hollow out the centre of each half to create serving bowls.

In a large bowl, combine the cottage cheese and maple syrup. Carefully fold in the berries. In a second bowl, combine the cream and sugar and whip.

Divide the berry and cottage cheese mixture between the fruit cups. Garnish with whipped cream and fresh mint leaves. Serve immediately.




Blackberry Ricotta Ice Cream Graham Sandwiches

Servings: 6
Prep: 30 minutes
Total time: 1h 50 minutes

Ingredients:

Honey Graham Crackers

  • 345 mL (1 1/3 cup) all-purpose flour
  • 3 mL (1/2 tps) baking soda
  • 1 mL (1/4 tps) salt
  • 125 mL (1/2 cup) Baxter unsalted butter, at room temperature
  • 125 mL (1/2 cup) brown sugar
  • 50 mL (3 tbsp) honey
  • 30 mL (2 tbsp) Baxter milk
  • 15 mL (1 tbsp) vanilla extract

Blackberry Compote

  • 1 pint blackberries
  • 125 mL (1/2 cup) sugar
  • Splash of orange juice

Blackberry Ricotta Ice Cream

  • 250 mL (1 cup) Baxter whipping cream
  • 125 mL (1/2 cup) granulated sugar
  • Pinch of salt
  • 5 large egg yolks
  • 500 mL (2 cups) Saputo Ricotta di Campagna
  • 1 pint blackberries

Directions:

Honey Graham Crackers

In a medium-sized bowl, whisk together flour, baking soda, and salt. Set side.

In the bowl of a standing mixer, cream together butter, sugar, and honey until fluffy. Stir in the dry ingredients while alternating with the milk and vanilla.

Between two sheets of parchment paper, roll out the chilled dough into approximately 1/4 inch thickness. Using a cookie cutter, stamp out the cookie cut outs.

Chill the cookie cut outs for 30 - 45 minutes before baking.

When dough is thoroughly chilled, bake cookies at  350°F for 15 minutes.

 

Blackberry Compote

Combine the blackberries, 125 mL (1/2 cup) of the sugar and the orange juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 15 minutes.

Pour the mixture into a bowl through a fine mesh strainer. Using a spoon, force out as much of the liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.

 

Blackberry Ricotta Ice Cream

In a medium-sized bowl, whisk together the egg yolks. Set aside.

Warm the cream with the sugar and salt in a small saucepan.

When the half-and-half mixture is very warm, gradually add it to the yolks, stirring constantly with a whisk as you pour (to avoid cooking the eggs). Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly. Cook the custard until the custard thickens and coats the spatula. Do not boil.

Immediately strain the custard into a bowl using a fine meshed sieve/strainer.

Pour the custard into a blender and add the ricotta. Purée in the blender until the mixture is very smooth, about 30 seconds. Pour the mixture into a container, cover, and chill thoroughly.

Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. When done, stir in the fresh blackberries, breaking up some of the berries.

Transfer ice cream into a sheet pan lined with parchment. Freeze ice cream sheet for 2 - 3 hours, until ice cream is really firm.

Once frozen, cut the ice cream sheet into bars the same size as the graham crackers. Sandwich each ice cream bar with graham crackers. Serve immediately.

A recipe created by our foodie influencer @ConstellationInspiration




Peach and Basil Gelato

Servings: 8
Prep: 30 minutes
Total time: 60 minutes

Ingredients:


For the peach puree

  • 500 mL (2 cups) frozen peach slices or fresh peach slices, peeled
  • 60 mL (1/4 cup) sugar
  • 30 mL (2 tbsp) water
  • 5 mL (1 tsp) lemon juice
  • 10 large basil leaves

For the gelato

  • 560 mL (2 1/4 cups) Baxter 3.25% milk
  • 180 mL (3/4 cup) Baxter 35% whipping cream
  • 5 mL (1 tsp) pure vanilla extract
  • 180 mL (3/4 cup) sugar
  • 30 mL (2 tbsp) cornstarch
  • 1 egg yolk
  • 15 mL (1 tbsp) peach liqueur (optional)

Directions:

Make the peach puree: In a large saucepan, add the peach slices, sugar and water. Bring to a boil, then simmer for 20 minutes or until peaches are very tender. Stir in the lemon juice and basil leaves. Puree to a fine consistency using a stand or immersion blender. Transfer to an airtight container and refrigerate until the puree is cool, at least 2 hours. The puree can be prepared up to a day in advance.

Make the gelato: Pour whipping cream, vanilla extract and 310 mL (1 1/4 cups) of the milk into a saucepan. Warm over medium heat until just bubbling around the edges (no need to bring it to a boil).

Meanwhile, in a small bowl, whisk together the remaining milk (250 mL/1 cup), the sugar and the cornstarch. Remove the saucepan with the hot milk and cream mixture from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, about 6 to 8 minutes.

Place the egg yolk in a medium-sized bowl and whisk until it is pale and slightly thickened, about 30 seconds. Slowly pour one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine. Stir in the peach liqueur, if using. Remove from heat. Let cool to room temperature, then transfer to an airtight container and refrigerate until the custard is cool, a few hours to overnight.

Whisk the peach puree into the custard, then strain the custard for a silky consistency. Pour into the bowl of an ice cream maker and freeze per the manufacturer’s instructions. Transfer the gelato to an airtight container and freeze until firm, about two hours.

Always take the gelato out to warm at room temperature 10 to 15 minutes before serving to make it easier to scoop and achieve the perfect texture.




Easy Strawberry Ice Cream

Servings: 4
Prep: 15 minutes
Total time: 30 minutes + freezing time

Ingredients:

  • 500 mL (2 cups) of Baxter 35% whipping cream
  • 1 mL (¼ tsp) vanilla extract
  • 300 mL (1 ¼ cup) sweetened condensed milk
  • 900 mL (3 ¾ cups) fresh strawberries
  • A few fresh mint leaves to taste

Directions:

In a bowl, use a potato masher to mash the strawberries. Set aside.

 

Add the whipping cream, vanilla and sweetened condensed milk to the bowl of a stand mixer. Whip on high until you obtain stiff peaks. Add the mashed strawberries and mint, stirring carefully with a spatula until fully incorporated.

 

Pour the mixture into a cold-resistant metal loaf pan. Garnish with a few fresh strawberry slices and freeze for 4-5 hours. After 3-4 hours, the mixture will have taken on the texture of soft ice cream. For harder ice cream, leave in the freezer for at least 6 hours.

 

Serve with fresh mint leaves to taste.




Mango, Cottage Cheese and Cookie Crumb Parfait

Servings: 4
Prep: 10 minutes
Total time: 20 minutes

Ingredients:


500 g (17.6 oz.) 2% Baxter cottage cheese
30 mL (2 tbsp) honey
1 vanilla pod
60 mL (¼ cup) all-purpose flour
60 mL (¼ cup) sugar
60 mL (¼ cup) shredded coconut
30 mL (2 tbsp) cold Baxter butter, diced into small cubes
2 mangoes, peeled, pitted and diced

Directions:

In a bowl, add the cottage cheese and honey. Slice the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Add to the cottage cheese mixture. Mix thoroughly to distribute the vanilla and honey. Set aside.

Preheat oven to 175 °C (350 °F). Line a cookie sheet with parchment paper. In a bowl, combine flour, sugar and coconut. Incorporate the cold butter with a fork or your fingers until well-distributed. The mixture should take on a crumbly texture. Spread the mixture over the lined cookie sheet. Bake for approximately 10 minutes, or until golden. Let cool completely.

Just before serving, layer the vanilla-flavoured cottage cheese, diced mangoes and cookie crumbs in parfait glasses. Sprinkle with toasted coconut as desired.




Dark Chocolate Passionfruit Pastries

Servings: 12 pastries
Prep: 45 minutes
Total time: 2 hours 10 minutes

Ingredients:

Shortcrust pastry (see note)
500 mL (2 cups) all-purpose flour
15 mL (1 tbsp) sugar
2 mL (½ tsp) salt
250 mL (1 cup) Baxter butter
2 eggs
60 mL (¼ cup) Baxter 35% cream

Dark chocolate ganache
115 g (4 oz) dark chocolate, chopped
80 mL (1/3 cup) Baxter butter
30 mL (2 tbsp) Baxter 35% cream

Passion fruit icing
125 mL (½ cup) powdered sugar, sifted
2 passionfruit

Directions:

For the shortcrust pastry: Mix together flour, sugar and salt. Using a fork, two knives or a pastry blender, cut in butter until well-distributed. Pea-sized lumps should still be visible. Add one egg and 35% cream, and mix just enough so that the dough holds together when squeezed between your fingers. Divide dough into two parts and form into disks. Wrap in plastic wrap and refrigerate for at least 30 minutes.

For the ganache: In a double boiler or a microwave on low, melt the chocolate with the butter and 35% cream. Stir until completely smooth. Transfer into a shallow bowl, cover with plastic wrap and refrigerate for 30 minutes.

To assemble the pastries: Take the dough out of the refrigerator and let sit at room temperature for 20 minutes before rolling. Line a cookie sheet with parchment paper. On a floured work surface, roll each disk of dough into a rectangle just over 23 x 30 cm (9 x 12 inches) in size. The rolled-out dough should be around 0.3 cm (1/8 inch) thick. Using a large knife or pizza cutter, cut the dough into 7.5 x 10 cm (3 x 4-inch) rectangles. Collect leftover dough, roll out and cut into rectangles. Repeat with the second disk of dough.

Whisk the remaining egg in a small bowl and brush over half of the dough rectangles. In the centre of each of the rectangles brushed with egg, spread about 30 mL (2 tbsp) of ganache. Place a second rectangle on top of each of the rectangles spread with ganache, pressing down on the edges with your fingers to bind the top and bottom together. Using a fork, seal the four sides of each pastry. Then, pierce the top several times to allow steam to escape during baking. Transfer the pastries onto the cookie sheet and refrigerate for 20 minutes.

Preheat oven to 350 °F (175 °C). Bake pastries for 25-30 minutes, or until golden. Let cool at room temperature.

Just before serving, prepare the passion fruit icing: Cut the passion fruit in half. In a bowl, combine the icing sugar with the seeds from half a passion fruit. The mixture will start out very stiff and soften as the seeds release their juice. Ice the tops of the pastries, then garnish with more passion fruit seeds. Serve immediately.


Notes:
  • Rather than making the shortcrust pastry yourself, you can always use store-bought pie crust. Roll out the crust and assemble the pastries as indicated.
  • Pastries may be prepared up to two days in advance. Once they are baked and cooled, store them in a sealed container at room temperature. Ice with the passion fruit icing just before serving.



Creamy Mushroom Mussels

Ingredients:

2.2 lb (1 kg) fresh mussels, cleaned
½ cup (125 mL) white wine
1 Tbsp. (15 mL) olive oil
6 white or cremini mushrooms, cleaned and finely diced
1 clove of garlic, minced
1 tsp. (5 mL) lemon juice
1 Tbsp. (15 mL) Baxter 35% cream
Sea salt and black pepper

Directions:

Pour the white wine into a large pot and bring to a boil. Add mussels. Cover and cook over high heat, shaking the pot vigorously from time to time, for 4 minutes or until mussels open. Remove pot from heat and, using a slotted spoon, transfer mussels to a baking sheet to let them cool. Discard any mussels that are still closed.

When mussels have cooled enough to be handled, remove the meat from the shells over a bowl to reserve cooking liquid. Put mussels in the bowl with cooking liquid and place shells on baking sheet. Cover bowl of mussels with plastic wrap and set aside, or refrigerate if you plan to serve them at a later time.

Halve the shells and set the most attractive ones aside for serving.

Heat olive oil in a small frying pan over medium heat. Add mushrooms and garlic and sauté for 5 minutes or until mushrooms are tender. Drizzle with lemon juice and cream. Season with sea salt and black pepper to taste. Place mussel shells on a baking sheet. Place a cooked mussel in each shell. Spoon a dollop of mushroom garnish on top of each mussel. Serve warm or at room temperature.




Garlic Butter Mussels au Gratin

Ingredients:

2.2 lb (1 kg) fresh mussels, cleaned
½ cup (125 mL) white wine
¼ cup (60 mL) Baxter butter at room temperature
1 clove of garlic, finely chopped
1 Tbsp. (15 mL) Italian parsley, finely chopped
¼ cup (60 ml) panko breadcrumbs

Directions:

Pour the white wine into a large pot and bring to a boil. Add mussels. Cover and cook over high heat, shaking the pot vigorously from time to time, for 4 minutes or until mussels open. Remove pot from heat and, using a slotted spoon, transfer mussels to a baking sheet to let them cool. Discard any mussels that are still closed.

When mussels have cooled enough to be handled, remove the meat from the shells over a bowl to reserve cooking liquid. Put mussels in the bowl with cooking liquid and place shells on baking sheet. Cover bowl of mussels with plastic wrap and set aside, or refrigerate if you plan to serve them at a later time.

Halve the shells and set the most attractive ones aside for serving.

In a small bowl, combine butter, garlic and Italian parsley. Place mussel shells on a baking sheet. Place a cooked mussel in each shell. Add a knob of garlic butter on each mussel. Cover with a generous amount of panko breadcrumbs. Roast on a baking sheet in centre of oven for 1 to 2 minutes or until breadcrumbs are golden brown. Serve hot or warm.




Pistachio and Raspberry Semifreddo

Servings: 8
Prep: 15 minutes
Total time: 15 minutes

Ingredients:

¾ cup (180 mL) unsalted pistachios, shelled
½ cup (125 mL) sugar
2 egg whites
1 cup (250 mL) Baxter 35% whipping cream
1 tsp. (5 mL) vanilla extract
½ cup (125 mL) fresh raspberries

Directions:

Measure and pour ½ cup (125 mL) of pistachios and ¼ cup (60 mL) of sugar into a food processor and blend until finely ground.

In a large bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup (60 mL) sugar and whip until meringue is very shiny and stiff peaks form.

In another large bowl, whip 35% whipping cream with vanilla extract until soft peaks form. Using a spatula, fold meringue into whipped cream, then fold in ground pistachio mixture.

Line a loaf pan with parchment paper. Sprinkle the remaining ¼ cup (60 mL) pistachios and fresh raspberries over the bottom of the pan. Add the pistachio, whipped cream and meringue mixture and smooth the top using a spatula. Cover with plastic wrap and freeze for at least 6 hours.

Let stand at room temperature for 5 to 10 minutes before removing from pan, then cut into slices and serve.




Classic Lobster Roll

Servings: 4
Prep: 15 minutes
Total time: 15 minutes

Ingredients:

¼ cup (60 mL) Baxter sour cream
2 Tbsp. (30 mL) extra virgin olive oil
2 Tbsp. (30 mL) lemon juice
Zest of half a lemon
Sea salt and black pepper
2 cooked lobsters, shelled
2 stalks celery, diced
2 scallions, chopped
4 toasted hot dog buns

Directions:

In a small bowl, whisk together sour cream, olive oil, lemon juice and lemon zest. Season with salt and pepper.

Dice lobster meat and transfer to a large bowl. Add half of sour cream dressing to bowl, to coat lobster meat. Add celery and scallions, and toss mixture until all ingredients are well combined. Season with remaining dressing, salt and pepper as needed.

Divide lobster salad among toasted hot-dog buns. Garnish with celery leaves and scallions, if desired. Serve immediately.




Maple Hot Cross Buns With Dried Fruit

Servings: 12 buns
Prep: 25 minutes
Total time: 2 hours 40 minutes

Ingredients:

250 mL (1 cup) Baxter milk, warm
1 sachet (8 g) traditional active dry yeast
125 mL (½ cup) maple syrup
3 eggs
125 mL (½ cup) Baxter butter, melted and at room temperature
15 mL (1 tbsp) pure vanilla extract
5 mL (1 tsp) fine orange zest
2 mL (½ tsp) ground cinnamon
2 mL (½ tsp) ground ginger
2 mL (½ tsp) sea salt
1 mL (¼ tsp) ground nutmeg
875 mL (3½ cups) all-purpose flour
250 mL (1 cup) chopped dried fruit (choice of cranberries, apricots, figs and/or raisins)

For baking

1 egg
15 mL (1 tbsp) Baxter milk, warm

For the maple icing

125 mL (½ cup) icing sugar, sifted
30 mL (2 tbsp) maple syrup

Directions:

In a large bowl, combine milk, yeast and 15 mL (1 tbsp) maple syrup. Let sit until the mixture foams, about 5 minutes. Meanwhile, grease a large mixing bowl and a 33 x 23 cm (13 x 9 inch) rectangular baking pan. Set aside.

Add the rest of the maple syrup and the eggs, melted butter and vanilla to the yeast mixture. Whisk the ingredients together. Add the cinnamon, ginger, salt and nutmeg, along with 750 mL (3 cups) of the flour. Combine into a sticky dough, approximately 5 minutes. Add the rest of the flour (125 mL / ½ cup) and the dried fruit, then knead until the dough becomes supple and smooth, about 5 minutes. If the dough remains sticky, add more flour, 15 mL (1 tbsp) at a time, until it becomes completely smooth and no longer sticks to your hands.

Place the ball of dough in the greased mixing bowl. Cover with plastic wrap and let sit somewhere warm until it has doubled in size, around 1 hour.

Divide the dough into 12 equal parts and roll each one into a ball. Transfer the balls into the greased baking dish, placing them side-by-side in a 4 x 3 grid. Be sure to space the balls evenly. Cover with plastic wrap and let sit in a warm place until the balls double in size, about 45 minutes.

Preheat the oven to 175 °C (350 °F). Whisk together the egg and milk and brush onto buns. Bake in oven until buns become golden, 30 to 35 minutes. Let cool to room temperature.

Before serving, whisk the powdered sugar and maple syrup together and use to ice buns as desired.




Deconstructed Pavlova

Servings: 5-7 servings
Prep: 20 minutes
Cook: 1 hour active, 1/2 hour resting in oven
Total time: 1 hour 50 minutes

Ingredients:


Meringue

120 mL egg whites (4 large egg whites)
pinch of salt
240 mL (1 cup) sugar
10 mL (2 tsp) lemon juice
5 mL (1 tsp) vanilla extract
15 mL (1/2 tablespoon) cornstarch
60 mL (1/4 cup) chopped dark chocolate

Topping

240 mL (1 cup) Baxter whipping cream
5 mL (1 tsp) vanilla extract
15 mL (1 tablespoon) icing sugar
475 mL strawberries, sliced
60 mL (1/4) pistachios, chopped
4-5 mint leaves, chopped finely

Optional: Use leftover dark chocolate from meringue to drizzle over assembled pavlova.

Directions:

Preheat oven to 300 degrees F. Line one large baking sheet with parchment paper and set aside.

In a large bowl, beat egg whites with a pinch of salt until soft peaks form. Add sugar in 15 mL (one tablespoon) portions, beating well in between each addition. Repeat until all sugar is incorporated, and meringue forms stiff and shiny peaks.

Beat in vanilla extract and lemon juice. Very gently fold in cornstarch.

Spoon meringue into a large piping bag with a round tip (or simply cut off the end of a plastic piping bag). Pipe meringue onto the parchment lined baking sheet in circles with a diameter of 7-10 cm.

In a small bowl, carefully melt dark chocolate, and then spoon into a small piping bag. Zig zag chocolate over each meringue, and then run a toothpick in small circles through the chocolate and meringue to create swirls in each meringue.

Place baking sheet in the oven and turn the temperature down to 250 degrees F. Bake for 1 hour, or until the meringue is a very light cream colour. Turn off the oven, leave the door cracked open, and allow to cool completely inside the oven.

Meringue can be stored in an airtight container in a cool, dry place for a couple days before serving.

For Serving:

In a medium bowl, whip the whipping cream until soft peaks start to form. Add in vanilla and icing sugar and adjust to taste. Transfer meringues to a serving dish by piling them on top of each other, and breaking some of them in half. Spoon whipped cream over top of meringues, add sliced strawberries, chopped pistachios and mint on top.


Tips:

  1. There must not be any fat on your mixing bowl or beaters, as it can cause your egg whites to deflate, so be sure to clean all of your baking utensils well before starting, and don’t let any yolk contaminate your egg whites!
  2. Cold eggs make it easier to separate the yolk from the white, but room temperature egg whites gain more volume when beaten. An easy solution is to separate your eggs right out of the fridge, and allow the whites to sit on the counter for 30 minutes before using.
  3. Humidity is not your friend, and your meringues might not set properly due to the moisture in the air, so a dry day is a safer bet!
  4. Try and assemble your pavlova right before you serve it, and not too much beforehand. When serving meringue with fruit, the meringue will begin to absorb the moisture, losing its crunch over time and becoming soggy.

A recipe created by our foodie influencer @Kelsey_TheFarmersDaughter




Banana, Maple and Ricotta Cheese Pancakes

Serves: 4
Preparation: 10 minutes
Total: 25 minutes

Ingredients:

250 mL (1 cup) of all-purpose flour
5 mL (1 tsp) of baking powder
1 mL (¼ tsp) of salt
1 very ripe banana, peeled
250 mL (1 cup) of Saputo Ricotta di Campagna cheese
180 mL (¾ cup) of Baxter milk
30 mL (2 tbsp) of maple syrup
5 mL (1 tsp) of vanilla extract
2 eggs, yolks and whites separated
Vegetable oil, for cooking

Directions:

In a bowl, combine the flour, baking powder, and salt.

In another large bowl, mash the banana. Add the Ricotta cheese, milk, maple syrup, vanilla extract and egg yolks and mix until well incorporated. Add the dry ingredients and stir just to combine.

Beat the egg whites until stiff peaks form. Transfer to the bowl with the pancake mixture and fold to incorporate (don’t overmix, the mixture should be light).

Heat a bit of vegetable oil in a large skillet set over medium heat. Pour 80 mL (1/3 cup) of mixture to form each pancake, cooking two to three at a time. Cook about 3 minutes, until the underside is golden and bubbles become visible on the surface. Flip over the pancakes and cook 2 minutes more. Transfer to a serving plate and keep warm as you cook the remaining pancakes.

Serve with maple syrup, or other toppings of your choice.




Herbed Pork Loin with Parmesan Cream Sauce and Brussels Sprouts

Serves: 6
Preparation: 20 minutes
Total: 1 hours 50 minutes

Ingredients:


For the pork loin

1 6-bone pork loin (about 1.5 kg (3.5 lbs)), bones well cleaned
30 mL (2 tbsp) olive oil
30 mL (2 tbsp) fresh thyme, minced, or 5 mL (1 tsp) dried thyme
30 mL (2 tbsp) fresh oregano, minced, or 5 mL (1 tsp) dried oregano
30 mL (2 tbsp) fresh sage, minced, or 5 mL (1 tsp) dried sage
2 garlic cloves, minced
5 mL (1 tsp) sea salt
Black pepper

For the roasted Brussels sprouts

1 L (4 cups) Brussels sprouts
30 mL (2 tbsp) olive oil
15 mL (1 tbsp) garlic scapes, minced, or 5 mL (1 tsp) garlic, minced
Sea salt and black pepper

For the parmesan cream sauce

30 mL (2 tbsp) butter, divided
1 shallot, minced
250 mL (1 cup) 18% Baxter cream
125 mL (½ cup) dry white wine
125 mL (½ cup) Saputo grated Parmesan cheese
Sea salt and black pepper

Directions:

For the pork loin

Place a rack in the oven’s middle position. Preheat the oven to 200°C (400°F). Oil the bottom of a roasting pan. Place the pork loin in the center of the pan.

In a bowl, combine the olive oil, thyme, oregano, sage, garlic, and sea salt. Season with black pepper. Using the hands, press the herb mixture onto the surface of the pork loin (do not cover both ends of the loin). Cook in the oven for about 1 hour 20 minutes, or until the internal temperature of the meat reaches 57°C (135°F) (start testing the meat after an hour of cooking time). Take the pork loin out of the oven and cover with aluminum paper. Let rest for 5 to 10 minutes.

For the roasted Brussels sprouts

Halve the Brussels sprouts lengthwise. In a large skillet set over medium heat, heat the olive oil, then add the garlic scapes. Cook for 30 seconds, then add the Brussels sprouts, face down, without overlapping them (cook the Brussels sprouts in two batches if the skillet isn’t large enough). Cook for 5 minutes without stirring. Sauté, then season with salt and pepper. Place the skillet in a 200°C (400°F) oven (combine all the sprouts if you sautéed them in two batches) and cook for 15 minutes, or until the Brussels sprouts are just tender.

For the parmesan cream sauce

Melt 15 mL (1 tbsp) of the butter in a small saucepan over medium heat. Add the shallot and cook until translucent, about 5 minutes. Add the cream and white wine and bring to a boil. Lower the heat and simmer until the sauce thickens a bit, about 5 minutes. Add the Parmesan cheese and the remaining butter and whisk until both ingredients are fully incorporated and the sauce is smooth. Season to taste and keep the sauce warm until service.

To serve

Cut the pork loin along the bones to create six servings. Place each serving on a warm plate, and serve with the roasted Brussels sprouts and parmesan cream sauce.




Pastel Rainbow Polka-Dot Surprise

A recipe created by our foodie influencer @stylesweetca

Serves: 12 to 16
Preparation: 1 hour 15 minutes
Cooking: 2 hours to 2 hours 30 minutes

Ingredients:


Rainbow Butter Cake Balls

375 mL (1 ½ cups) of cake flour
7.5 mL (1 ½ tsp) of baking powder
1 mL (¼ tsp) of salt
125 mL (½ cup) of unsalted butter, softened
1 cup of granulated sugar
2 large eggs
5 mL (1 tsp) of vanilla extract
180 mL (¾ cup) of Baxter milk
Drops food colouring to taste
Vanilla canned frosting to taste

Vanilla Butter Cake

810 mL (3 ¼ cups) of cake flour
5 mL (1 tsp) of baking powder
2.5 mL (½ tsp) of salt
250 mL (1 cup) of unsalted butter, softened
500 mL (2 cups) of granulated sugar
4 large eggs
10 mL (2 tsp) of vanilla extract
375 mL (1 ½ cups) of Baxter milk

Whipped Vanilla Icing

375 mL (1 ½ cups) of unsalted butter, softened
1,25 L to 1,5 L (5 to 6 cups) of confectioner’s sugar
45 mL (3 tsp) of vanilla extract
45 mL to 60 mL (3 to 4 tsp) of Baxter whipping cream

Directions:

Rainbow Butter Cake Balls

Preheat oven to 175°C (350°F). Grease and flour four 6-inch round cake pans and set aside.

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

In the bowl of an electric mixer, mix the butter on medium until smooth. Add in the sugar and mix on medium-high until fluffy and pale in colour (3 to 5 minutes). Stop the mixer and scrape down the bowl.

In the same bowl, with the mixer on low, add in the vanilla and eggs, one at a time. Mix until combined and smooth.

With the mixer on low, add the dry ingredients and Baxter milk in alternating batches, starting and ending with the dry ingredients. Mix just until the batter is just combined.

Evenly distribute the batter between four bowls, one for each colour. Add food colouring to each bowl and mix until combined. Pour the batter into the prepared pans (one for each colour), and bake until a toothpick inserted into the center comes out clean, about 15 minutes. Do not over bake. On a wire rack, cool 10 minutes before removing the cakes from their pans.

Once cool, crumble the cakes into separate bowls. Add in the canned frosting, a tablespoon at a time, until the cake crumbs can be rolled into little balls and stay intact. Roll the cake into balls about the size of a medium grape. Place on a sheet pan and cover with plastic wrap until ready to use.

Vanilla Butter Cake

Preheat the oven to 175°C (350°F). Grease and flour three 8-inch round cake pans and set aside.

Repeat steps 2 to 5 from above

Place a small amount of batter in each of the pans. Scatter the rainbow cake balls within each pan.  Top with the remaining vanilla batter. Bake 26 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. On wire rack, let cool from 10 to 15 minutes before removing the cakes from their pans.

Whipped Vanilla Icing

Using an electric mixer, beat the mix on medium until smooth.  With the mixer on low, gradually add in the remaining ingredients. Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy (3 to 5 minutes).  Adjust the sugar and cream quantities until desired consistency is achieved.

To assemble, spread on ½ to 3/4 cup of frosting between the layers of cake. Frost and decorate as desired.

NOTES:

If you don’t have four 6-inch cake pans, the coloured cake batter may be baked in greased and floured cupcake tins.  Bake time may vary.







Hazelnut Nanaimo Bars

Serves: 16
Preparation: 20 min
Cooking: 2 hours

Ingredients:

125 mL (½ cup) of hazelnut spread
8 squares (226 g) of semi-sweet chocolate
375 mL (1½ cups) of Graham cracker crumbs
125 mL (½ cup) of ground hazelnuts
90 mL (1/3 cup) of Baxter unsalted butter, melted
60 mL (¼ cup) of Baxter milk
30 mL (2 tbsp) of vanilla instant pudding powder
500 mL (2 cups) of powdered sugar
125 mL (½ cup) of roasted hazelnuts, coarsely chopped
Flaky sea salt

Directions:

Generously butter a square 20-cm baking pan.

In a large bowl, melt the hazelnut spread with 4 squares (113 g) of semi-sweet chocolate. When the mixture is smooth, stir in the Graham cracker crumbs and ground hazelnuts. Stir until the mixture is moistened. Firmly press the mixture to the bottom of the prepared pan to form the crust.

In a large bowl, whisk 60 mL (¼ cup) of the melted butter with the milk and the instant pudding powder. Gradually whisk in the powdered sugar, until fully incorporated and smooth. Pour over the crust and refrigerate for 1 hour.

In a small bowl, melt the remaining semi-sweet chocolate (4 squares / 113 g) with the remaining butter (30 mL / 2 tbsp). Spread over the refrigerated cream layer, then top with the hazelnuts and lightly sprinkle with flaky sea salt. Refrigerate until the chocolate is set. Cut into squares and serve.





Extra-Chocolatey Hot Chocolate

Serves: 8
Preparation: 10 min
Cooking: 10 min

Ingredients:

875 mL (3½ cups) of Baxter milk
125 mL (½ cup) of Baxter 35% cream
113 g of 70% dark chocolate, chopped
56 g of milk chocolate, chopped
5 mL (1 tsp) of vanilla extract

Directions:

In a saucepan, heat the milk and 35% cream until simmering. Add the 70% dark chocolate, milk chocolate and vanilla extract and whisk constantly over low heat until the mixture is smooth.

Pour into small cups and garnish with whipped cream, marshmallows, shaved chocolate, or ground cinnamon, to taste.





Curried Carrot Soup with Crunchy Chickpeas

Serves: 6
Preparation: 15 minutes
Cooking: 1 hour

Ingredients:

30 mL (2 tbsp) of Baxter butter
1 can (540 mL) of chickpeas, rinsed, drained, and thoroughly dried
2 mL (1 tsp) of Madras curry powder
1 large onion, chopped
2 garlic cloves, minced
2 mL (½ tsp) of turmeric
454 g of carrots, peeled and chopped into rounds
1 L (4 cups) of chicken broth
60 mL (¼ cup) of Baxter 35% cream
Sea salt and black pepper

Directions:

For the crunchy chickpeas: Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread the chickpeas over the baking sheet, then drizzle with 15 mL (1 tbsp) of butter, mixing to coat the chickpeas with the oil. Generously season with salt and pepper and roast for 50 minutes to 1 hour, or until the chickpeas are golden. Let cool at least 1 hour (the chickpeas will crisp up as they cool). Set aside.

For the soup: In a large pot, heat the remaining 15 mL (1 tbsp) of butter over medium heat. Add the onion and cook until tender, 5 minutes. Add the garlic and cook for 1 minute. Add the turmeric, carrots, chicken broth, 2 mL (½ tsp) of sea salt, and some black pepper. Simmer until the carrots are very tender, about 20 minutes. Process to a very smooth consistency, then return to the pot and stir in the 35% cream.

Serve the soup with a generous sprinkle of crunchy chickpeas.





Caramelized Grapefruits with Maple Cream

Serves: 4
Preparation: 10 min
Cooking: 5 min

Ingredients:

2pink grapefruits, halved
60 mL (¼ cup)brown sugar, packed
5 mL (1 tsp) softened Baxter butter
1 mL (¼ tsp) ground nutmeg
125 mL (½ cup) Baxter 35% whipping cream
15 mL (1 tbsp) maple syrup

Directions:

Set a rack in the upper third of the oven, then preheat to broil.

Cover a baking sheet with aluminum paper, then add the four grapefruit halves, cut side up.

In a small bowl, combine the brown sugar, butter and nutmeg until the ingredients are moistened. Press a spoonful of brown sugar mixture onto the surface of each grapefruit. Broil 3 to 5 minutes, or until the sugar is melted and charred in spots. Remove from the oven and let cool.

In a large bowl, whisk the whipping cream until soft peaks form. Whisk in the maple syrup.

Serve the broiled grapefruits generously topped with maple cream.





Keylime Energy Bars

Serves: 12 bars
Preparation: 20 min
Cooking: 30 min

Ingredients:

180 mL (¾ cup)of all-purpose flour
125 mL (½ cup)of shredded coconut, sweetened or unsweetened
80 mL (⅓ cup)of powdered sugar
90 mL (6 tbsp)of cornstarch
1 mL (¼ tsp)of sea salt
80 mL (⅓ cup)of coconut oil, melted (or melted butter)
180 mL (¾ cup)of granulated sugar
3large eggs
125 mL (½ cup)of freshly squeezed lime juice, strained to remove the pulp
60 mL (¼ cup)of Baxter 35% cream
Zest from 1 lime, finely grated

Directions:

Preheat oven to 350°F (175°C). Butter a 20-cm (8”) square baking pan and line with parchment paper, letting extra paper hang over the sides to make unmolding easier.

For the crust: in a medium bowl, combine the flour, shredded coconut, powdered sugar, half the quantity of cornstarch and salt. Add the coconut oil and mix, using a fork or your fingers, until the mixture is moistened.

Transfer the mixture to the prepared baking pan. Using your hands, firmly press the mixture to the bottom of the pan to form the crust. Bake for 15 minutes, or until the crust barely starts to turn golden on the edges.

For the filling: in a medium bowl, combine the sugar with the remaining cornstarch and salt. Whisk in the eggs, then the lime juice. Finally, add the 35% cream and the lime zest and whisk until the mixture is smooth. Pour over the warm crust.

Bake until the filling is set, 15 to 18 minutes. The center should still be wobbly: the filling will finish setting as it cools.

Cut into bars. Store in an airtight container for up to 3 days.





Cottage Cheese Frittata

Serves: 12 mini-frittatas
Preparation: 15 min
Cooking: 15 min

Ingredients:

60 mL (¼ cup)of fresh basil leaves, chopped
60 mL (¼ cup)of fresh Italian parsley, chopped
1green onion
1garlic clove
1medium-sized zucchini, chopped
30 mL (2 tbsp)of extra-virgin olive oil
500 mL (2 cups)of minced kale (about 2 large leaves, stems removed)
6eggs
125 mL (½ cup)of Baxter cottage cheese
250 mL (1 cup)of broccoli florets
125 mL (½ cup)of chopped asparagus
Zest from ½ a lemon

Directions:

Preheat oven to 375°F. Grease a muffin pan and set aside.

In the bowl of a food processor, add the basil, Italian parsley, green onion, garlic clove and zucchini. Pulse for a few seconds at a time until the ingredients are finely chopped.

Heat the olive oil in a large pan over medium heat. Add the herb and zucchini mixture and sweat for 5 minutes, mixing from time to time. Add the minced kale and cook 5 minutes, mixing from time to time, until it has wilted. Remove from the heat and set aside.

In a large bowl, whisk the eggs, then add the cottage cheese. Using a spatula, fold in the broccoli, asparagus, lemon zest, and, finally, the cooked herb and zucchini mixture.

Spoon the mixture into the muffin cups, filling up to three-quarters. Bake 15 to 20 minutes, or until the frittatas are puffed and golden. Let cool, then unmold. Serve hot or room temperature.





Cottage Cheese Spread

Serves: 4
Preparation: 15 minutes

Ingredients:

250 g (1 container)Baxter Cottage Cheese
5 mL (1 tsp.)ground cumin
2.5 mL (1/2 tsp) red pepper flakes
30 mL (2 tbsp)lime juice, freshly pressed
3green onions, chopped
1/2jalapeño pepper, seeded and finely chopped
5 mL (1 tsp)garlic, finely chopped
60 mL (1/4 cup)fresh coriander leaves, finely chopped
125 mL (1/2 cup)canned black beans, rinsed
125 mL (1/2 cup)canned corn kernels, drained
Salt and freshly ground pepper, to taste

Directions:

In a food processor, blend the cottage cheese until creamy. Transfer the cheese to a large bowl and add the remaining ingredients.

Refrigerate for 2 hours to allow flavours to blend.

Serve with raw veggies, pita bread or crackers.





Overnight Oats - 3 Ways

Serves: 2
Preparation: 5 minutes + 8 hours for refrigeration

Ingredients:

Traditional version
Ingredients:
250 mL (1 cup)large flake oats
250 mL (1 cup)Baxter milk
15 mL (1 tbsp)chia seeds
2 mL (½ tsp)vanilla extract
0.5 mL (1/8 tsp)salt
30 mL (2 tbsp)maple syrup
Toppings:
30 mL (2 tbsp)whole almonds
10 mL (2 tsp)flax seeds
2apricots, sliced
30 mL (2 tbsp)raspberries
30 mL (2 tbsp)blueberries
Peanut Butter & Jam version
Ingredients:
250 mL (1 cup)large flake oats
250 mL (1 cup)Baxter milk
15 mL (1 tbsp)chia seeds
2 mL (½ tsp)vanilla extract
30 mL (2 tbsp)natural peanut butter
0.5 mL (1/8 tsp)salt
30 mL (2 tbsp)raspberry jam
Toppings:
60 mL (1/4 cup)strawberries, sliced
60 mL (1/4 cup)raspberries
30 mL (2 tbsp)pomegranate seeds
Carrot Cake version:
Ingredients:
250 mL (1 cup)large flake oats
250 mL (1 cup)Baxter milk
15 mL (1 tbsp)chia seeds
2 mL (1/2 tsp)almond extract
1 mL (1/4 tsp)cinnamon
1 mL (1/4 tsp)allspice
60 mL (¼ cup)raisins
60 mL (¼ cup)finely grated carrot
0.5 mL (1/8 tsp)salt
30 mL (2 tbsp)brown sugar
Toppings:
30 mL (2 tbsp)carrots, grated
30 mL (2 tbsp)hemp hearts
30 mL (2 tbsp)cocoa nibs
30 mL (2 tbsp)coconut flakes

Directions:

In a large jar (ex: Mason), combine all ingredients for the chosen version, except for toppings.

Seal jar with lid and place in the refrigerator overnight. Complete with toppings, stir and consume directly from the jar.



A recipe created by our foodie influencer @littlemirandapiggy



Coconut-Mango Panna Cotta

Serves: 6
Preparation: 30 minutes + 6 hours for refrigeration

Ingredients:

For the panna cotta
1 can (398 mL) full-fat coconut milk (do not use a “light” variety)
1 tbsp (15 mL) of unflavoured powdered gelatin (1 pack)
1¼ cups (310 mL) Baxter 35% whipping cream
1/3 cup (80 mL) sugar
1 tsp (5 mL) vanilla extract
 
For the compote
2 ripe mangoes, peeled and diced
¼ cup (60 mL) freshly squeezed orange juice
¼ cup (60 mL) water
2 tbsp (30 mL) sugar
½ vanilla bean, split lengthwise

Directions:

To make the panna cotta, measure out ½ cup (125 mL) of coconut milk and pour in a large bowl. Sprinkle the gelatin over the coconut milk without mixing, and let rest for 5 minutes.

Meanwhile, pour the rest of the coconut milk in a saucepan, then add the 35% cream, sugar, and vanilla extract. Heat over medium heat until the sugar is dissolved and the mixture barely simmers (no need to boil).

Whisk the coconut milk and gelatin mixture to combine, then whisk in the hot coconut milk mixture. Whisk until the gelatin is completely dissolved. Divide the panna cotta mixture between six glasses, making sure to leave room at the top to add the compote later on (fill more glasses if you have extra panna cotta mixture). Cover with plastic wrap and refrigerate at least a half day. The panna cotta can be prepared up to two days in advance.

To make the compote, in a small saucepan set over medium heat, add the orange juice, water, sugar, and vanilla bean. Heat until the sugar is completely dissolved and the mixture barely simmers. Remove from the heat, add the diced mango and stir well. Cover and let rest at room temperature for an hour, or transfer to an airtight container and refrigerate for up to two days.

To serve, spoon some of the mango compote and vanilla syrup over each panna cotta.





Creamy Raspberry & Lime Swirl Popsicles

Yield: Makes 8 popsicles

Ingredients:

170 g (1 container) fresh raspberries
1 lime, juice extracted
250 mL (1 cup) Baxter 35% cream, very cold
75 mL (3 tbsp) maple syrup
1 pinch of salt
1 lime, to garnish

Directions:

In a bowl, mash the raspberries with the lime juice and 2 tablespoons of maple syrup using a fork to create a smooth purée. Set aside.

In a bowl, whip the Baxter cream with the remaining maple syrup and the salt until soft peaks form.

Fill popsicle moulds with the raspberry purée. Cover with the whipped cream and lightly press it into the moulds.

Place the moulds in the freezer for 30 minutes. Push wooden sticks into the middle of each popsicle and freeze for 4 hours, or until the mixture is completely frozen.

Remove the popsicles by pouring hot water over the moulds. Enjoy immediately, sprinkled with a dash of lime juice.

A recipe created by blogger Christelle is flabbergasting (http://www.christelleisflabbergasting.com/), aficionado of colourful and inspiring food creations.





Cottage Cheese Parfaits

Serves: 4
Preparation: 15 minutes
Cooking: 25 minutes

Ingredients:

30 ml (2 tbsp) Baxter salted butter
250 ml (1 cup) light brown sugar
125 ml (1/2 cup) Baxter 35% cream
125 ml (1/2 cup) orange juice
1 ml (1/4 tsp) vanilla extract
4 bananas, in 1 cm (1/2") slices
180 ml (3/4 cup) sweetened shredded coconut
500 g (2 cups) Baxter cottage cheese

Directions:

Preheat the oven to 150°C (300°F).

In a heavy bottomed saucepan, heat the butter and brown sugar on medium until the sugar begins melting around the edges.

Cook 3 minutes, stirring with a wooden spoon, until the sugar has melted and caramelized.

Remove from the heat and slowly and carefully add the 35% cream, followed by the orange juice and vanilla extract.

Return the caramel to the stove and cook over medium heat for 7 minutes, stirring occasionally, until the sauce has reduced by 1/3 and is thickened.

Remove from the heat and stir in the banana slices. Cool to room temperature.*

While the sauce is cooling, place the coconut on a parchment or foil-lined baking sheet and toast in the preheated oven for 15 minutes, stirring once or twice, until golden.

Set aside.


To assemble the dessert, spoon most of the bananas into the bottom of 4 medium sized glasses, leaving some sauce and a few banana slices for the topping.

Divide the cottage cheese between the glasses and top with the remaining bananas and sauce.

Finish each serving with a generous sprinkling of toasted coconut.


* At this point the banana-caramel mixture may be refrigerated, covered, for up to 3 days. Make sure to warm before using.





Mexican Taco Salad

Serves: 6
Preparation: 60 minutes
Cooking: 30 minutes

Ingredients:

SAUCE
250 mL (1 cup) Baxter sour cream
10 mL (2 tsp) ground cumin
30 mL (2 tbsp) freshly squeezed lemon juice
45 mL (3 tbsp) fresh coriander, chopped
to taste brown sugar

SALAD
2 onions, finely chopped
1 jalapeno pepper, minced
3 garlic cloves, minced
45 mL (3 tbsp) oil
15 mL (1 tbsp) ground cumin
675 g (1 1/2 lb) ground beef
45 mL (3 tbsp) tomato paste
60 mL (4 tbsp) mild mexican chili powder
500 mL (2 cups) water
to taste salt and freshly ground pepper
Sufficient quantity shredded lettuce
3 tomatoes, diced
1/2 english cucumber, diced
360 g (12 oz) Armstrong mild cheddar cheese, grated
12 corn tortillas, cut in strips and fried

Directions:

Combine all the ingredients for the sauce and set aside.

In a large skillet, sweat the onion, jalapeno and garlic in oil for about 8 minutes.

Add the cumin and cook another 2 minutes.

Add the meat and cook, breaking it up with a wooden spoon, until it is no longer pink.

Add the tomato paste, chilli powder and water.

Season with salt and pepper and continue cooking until almost all the liquid has evaporated.

Transfer to the middle of a large serving platter.

Arrange the shredded lettuce around the meat mixture, top with diced tomatoes and cucumber and sprinkle with cheddar.

Serve with the tortilla chips and sauce.





Quick Roasted Pepper Dip

Serves: 8
Preparation: 15 minutes
Cooking: 20 minutes

Ingredients:

250 ml (1 cup) Baxter sour cream
200 g (1 container) Saputo plain Fetos cheese, drained and crumbled
60 ml (1/4 cup) Light mayonnaise
375 ml (1 1/2 cups) preserved roasted red peppers, drained and patted dry
250 ml (1 cup) frozen spinach, well drained and chopped
1 clove garlic, minced
To taste lemon zest, finely grated
To taste freshly ground pepper
1 pinch red pepper flakes
Sufficient quantity pita crisps

Directions:

Preheat the oven to 180°C (350°F).

In a 22 cm (9 in) baking dish, combine all the ingredients except the pita crisps.

Bake for 20 minutes on the middle rack until the mixture is bubbling.

Serve with the pita crisps.





Berry and Cottage Cheese Smoothie

Yield: 4 servings
Preparation: 3 minutes

Ingredients:

500g (1 lb, 1 1/2 oz) Baxter cottage cheese
750 mL (3 cups) Baxter milk
1 L (4 cups) Frozen mixed berries
2 Ripe bananas, peeled
30 mL (2 tbsp) Honey
125 mL (1/2 cup) Water

Directions:

Combine all the ingredients in a blender and blend 2 minutes until smooth.





Parmesan Cheese Date Muffins

Yield: 1 dozen
Preparation: 10 minutes
Cooking: 30 minutes

Ingredients:

2 cups all-purpose flour
1 tbsp baking powder
2 tsp sugar
2 tsp salt
1 ½ cups dried dates, finely chopped
1 ¼ cups Saputo parmesan cheese, grated
1 egg
1 cup Baxter milk
1⁄3 cup Baxter butter, melted

Directions:

Preheat oven to 350°F.

In a bowl, sift together the flour, baking powder, sugar and salt. Add the dates and ¾ of the parmesan cheese and combine.

In another bowl, whisk together the egg, milk and butter.

Add the wet ingredients to the dry and fold with a spatula until just blended. Do not over mix.

Divide the batter evenly in 12 well-buttered muffin tins or use paper liners.

Place a generous pinch of the remaining cheese on top of each muffin.

Bake for 25-30 minutes or until tester comes out clean. Serve warm.





Stove-Top Chicken Noodle Casserole

Serves: 4
Preparation: 10 minutes
Cooking: 25 minutes

Ingredients:

2 tbsp olive or vegetable oil
1 lb boneless skinless chicken breasts or thighs, cut in chunks
2 cups sliced mushrooms
1 medium onion, chopped
1 tsp salt
1/2 tbsp pepper
2 tbsp all-purpose flour
4 cups Baxter milk
2 cups baby shells or other small pasta (8 oz/250 g)
1/2 cup prepared basil pesto sauce
1 red pepper, diced

Directions:

In large pot heat half the oil over medium-high heat, brown chicken on all sides, in batches, adding more oil as necessary; transfer to bowl.

Add remaining oil to pot, cook mushrooms, onion, salt and pepper, stirring for 5 min or until softened, adding up to 2 tbsp (30 mL) water if necessary to prevent burning.

Whisk flour into milk; gradually stir into pot and bring to boil, stirring to scrape any bits stuck to pot.

Stir in pasta and chicken with any accumulated juices.

Cover, reduce heat and simmer for 10 min or until pasta is almost tender and chicken is no longer pink.

Stir in pesto and red pepper; cook, uncovered for 5 min or until pasta is tender and sauce is thickened.

Season with salt to taste.


Tips:

If prepared pesto isn't available, substitute 1/2 cup (125 mL) chopped fresh basil, 2 cloves garlic, minced and 1/4 cup (50 mL) freshly grated Canadian Parmesan cheese. For the Adventurous: Stir in 1/4 cup (50 mL) chopped drained oil-packed sun-dried tomatoes and 1/4 cup (50 mL) black olives with pesto. Sprinkle with ½ cup (125 mL) shredded Canadian Asiago cheese and broil until golden.




Banana Breakfast Shake

Serves: 2
6 ounces of milk per serving

Ingredients:

1 1/2 cups fat free or low fat Baxter milk
1 peeled and sliced medium banana, frozen
1/2 tsp vanilla extract, optional
1/4 tsp almond extract, optional
Cinnamon for garnish, optional

Directions:

In a blender container combine all ingredients, except cinnamon.

Blend until smooth, about 20 seconds.

Pour into glasses and garnish with a sprinkle of ground cinnamon,if desired.





Chocolaty Coffee Frappé

Serves: 2
Preparation: 15 minutes

Ingredients:

WHIPPED TOPPING
250 mL (1 cup) Baxter 35% cream, whipped
125 mL (1/2 cup) Baxter milk

FRAPPÉ
500 mL (2 cups) ice cubes
180 mL (3/4 cup) cold coffee
60 mL (1/4 cup) Baxter chocolate milk
to taste Grated nutmeg

Directions:

Combine all the ingredients for the sauce and set aside.

Beat on high speed with a hand-held electric mixer until thick and spreadable. Refrigerate.

In a blender, process the ice cubes, coffee and chocolate milk until it is the texture of a slushy.

Pour into two chilled glasses, top with the cream and sprinkle with nutmeg.





Tangy Sour Cream Cheesecake

Serves: 8-10
Preparation: 20 minutes
Bake Time: 80 minutes
Chill Time: 60 minutes
Total Time: 165 minutes

Ingredients:

CRUST
1 1/2 cup (425 mL) graham cracker crumb
1/4 cup (60 mL) unsalted Baxter butter, melted

FILLING
750 grams (3 blocks) cream cheese
1 teaspoon (5 mL) vanilla extract
zest of one lemon
1/2 cup (175 mL) Baxter 14% sour cream
1 cup (250 mL) granulated sugar
1 teaspoon (5 mL) salt
3 large eggs

TOPPING
1 1/2 cup (425 mL) Baxter 14% sour cream
1/4 cup (60 mL) granulated sugar
1 tablespoon (15 mL) lemon juice

Directions:

Preheat oven to 350F.

Combine the graham cracker crumb and melted butter. Press the mixture into the bottom of a 9 inch springform pan to form an even layer. Bake in the center of the oven for 10 min. Let cool to room temperature.

Using an electric mixer, mix cream cheese with sour cream, vanilla and lemon zest. Add in sugar and mix until light and fluffy. Scrape the sides and bottom of the bowl to avoid lumps and uneven mixing. Add salt and then eggs one at a time and mix until the batter is smooth.

Scrape mixture onto the prepared graham crumb crust and smooth the top. Bake in the center of the oven for about 60 minutes, or until the cake is set. Test by lightly shaking the cake pan. The cake will not jiggle once cooked through. Let cool for 10 minutes.

Mix the topping by stirring the sour cream with the sugar and lemon juice. Smooth over cheesecake into an even layer. Return cake to the center oven for 10 minutes.

Chill cheesecake in refrigerator for 1 hour. Run a knife around the edges of the cake before unmolding. Enjoy cheesecake with fresh berries or fruit jam.


Tip:

Give your classic cheesecake a zing by replacing graham cracker crumb with the crumb of ginger snap cookies.




Eggnog Caramel

Serves: 1 jar (250 mL)
Preparation: 5 minutes
Cook Time: 15 minutes

Ingredients:

30 g (2 tbsp) unsalted butter
100 g (1/2 cup) brown sugar
125 ml (1/2 cup) Baxter Eggnog
125 ml (1/2 cup) 35 % Baxter whipping cream
2 ml (1/2 tsp) vanilla extract
0.5 g (1/8 tsp) salt
0.5 g (1/4 tsp) ground nutmeg or cinnamon, optional

Directions:

In a bowl, combine the eggnog, whipping cream and brown sugar.

In a medium saucepan, melt the butter. Add the eggnog mixture and stir. Bring to a boil and cook the mixture over medium heat for about 7 minutes, stirring occasionally with a whisk during the first 5 minutes. Stir constantly for the last 2 minutes. Remove from heat and stir vigorously.

Stir in vanilla, nutmeg and salt.

Let the caramel cool down in the saucepan for about 5 to 10 minutes.

Stir and store in glass jars.

Cover and refrigerate for more than 2 hours or until chilled.


Tip:

For a holiday twist, dark rum can be added. The caramel can be prepared ahead of time. It can be stored covered and refrigerated for 3 to 4 days. Stir before serving.




Vitamin-Packed Smoothie

Serves: 2 to 3
Preparation: 5 minutes

Ingredients:

500 mL (2 cups) Baxter 1% milk
125 mL (1/2 cup) fresh or frozen pineapple
125 ml (1/2 cup) fresh or frozen mango
125 ml (1/2 cup) fresh or frozen peaches
125 mL (1/2 cup) Baxter 1% cottage cheese
3 dried apricots (optional)
30 mL (2 tablespoons) ginger (optional)

Directions:

Mix ingredients in a blender until texture is smooth and ingredients are combined.

Pour into a large glass or in a travel container.

Top with fruit and drink with a straw, at home or on the run!





Salted Caramel Pudding

Serves: 6
Preparation: 45 minutes + overnight refrigeration
Cook Time: 10 minutes

Ingredients:

PUDDING
375 ml (1 1/2 cups) Baxter 35% cream, whipped
250 ml (1 cup) Baxter milk
1 eggs
1 egg yolk
60 ml (4 tbsp) cornstarch
180 ml (3/4 cup) dark brown sugar
2.5 ml (1/2 tsp) fleur de sel
60 ml (1/4 cup) cold water
30 ml (2 tbsp) Baxter salted butter
15 ml (1 tbsp) dark rum

SAUCE
80 ml (1/3 cup) Baxter 35% whipping cream
1/2 vanilla bean, split lengthwise
15 ml (1 tbsp) Baxter salted butter
15 ml (1 tbsp) corn syrup
60 ml (1/4 cup) sugar

TOPPING
80 ml (1/3 cup) Baxter sour cream - 14 % M.F.
2.5 ml (1/2 tsp) fleur de sel

Directions:

PUDDING

In a bowl, combine the cream and milk and set aside.

In another bowl, beat the eggs with the cornstarch and set aside.

In a small saucepan, combine the brown sugar, salt and cold water. Heat until the sugar caramelizes and turns a deep golden brown.

Add the cream-milk mixture, pouring carefully to avoid splashing. The caramel will harden. Continue heating while stirring to dissolve the caramel. Pour the hot mixture slowly over the beaten eggs and cornstarch, whisking rapidly.

Return the mixture to the saucepan and cook over medium-high heat until it coats the back of a wooden spoon.

Remove from heat and add the butter and rum.

Stir well and pour into 6 glasses. Cover with plastic wrap, making sure the plastic sticks to the surface of the pudding to prevent a skin from forming.

Refrigerate overnight.


SAUCE

In a small saucepan, bring the cream and vanilla to the boiling point. Remove from heat, add the butter and set aside at room temperature.

In another saucepan, combine the corn syrup, sugar and 30 ml (2 tbsp) of water. Cook until the caramel is golden.

Remove from heat and slowly add the vanilla-infused cream, stirring until the caramel is completely dissolved.

Scrape the seeds from the vanilla bean and add them to the sauce. Set aside at room temperature.

At serving time, remove the plastic wrap from the puddings.

Pour an equal amount of caramel sauce on top of each one, add a spoonful of sour cream and sprinkle with fleur de sel.





Avocado and fresh herb dip

Serves: 4
Preparation: 10 minutes

Ingredients:

250 mL (1 cup) Baxter sour cream
2 avocados, peeled and pitted
1 green onion, chopped
30 mL (2 tbsp) chives, finely chopped
30 mL (2 tbsp) parsley, finely chopped
30 mL (2 tbsp) cilantro, finely chopped
Juice of ½ a lime
5 mL (1 tsp) garlic powder
5 mL (1 tsp) onion powder
To taste a few drops of Tabasco or Espelette pepper
Chives for garnishing

Directions:

In a bowl, mix sour cream with avocado, mashing with a fork.

Add remaining ingredients and mix together well.

Garnish with fresh chives and season to taste.

Serve with artichokes* and raw vegetables.


Tip:

How to cook fresh artichokes
  1. Using scissors, remove the thorny tips from the artichoke leaves.
  2. Using a knife, cut off the stem and the top of the artichoke.
  3. In a medium-sized saucepan, place artichoke head down with ½ a lemon. Cover with water and season generously with salt and pepper.
  4. Bring to a boil, cover and simmer from 25 to 30 minutes or until the centre of the artichoke is tender when poked with a knife. Drain well.



Butterscotch Salted Caramel

Serves: 1 250ml bowl
Preparation: 20 minutes

Ingredients:

60 ml (1/4 cup) Water
225g (1 cup) sugar
15 ml (1 tbsp) colourless corn syrup
30 mL (2 tbsp) scotch whisky
125 mL (1/2 cup) Baxter 35% cream
56 g (1/4 cup) Baxter unsalted butter, cubed
2 g (1/2 tsp) sea salt

Directions:

In a saucepan, bring the sugar, corn syrup and scotch to a boil until the mixture turns an amber colour. Remove from the heat and gradually add the cream. Be careful of splashes.

 

Bring to a boil for a second time, until the mixture is smooth. Stir gradually while adding the butter and the sea salt until the butter melts. Pour into glass jars and let the caramel cool down at room temperature. Can be stored covered for two weeks at room temperature or 1 month refrigerated.

Tip:

  • You can enjoy the caramel on toasted bread, with yogurt, on ice cream, with a piece of cake, on doughnuts or just right off the spoon!




Cream of Fall Vegetables

Serves: 4 to 6
Preparation: 15 minutes Cooking: 20 minutes

Ingredients:

45 mL (3 tbsp) butter
1 leek, thinly sliced (white part only)
2 garlic cloves, minced
5 mL (1 tsp) Madras curry powder (optional)
2.5 mL (½ tsp) turmeric
2.5 mL (½ tsp) ground cumin
2.5 mL (½ tsp) sea salt
500 mL (2 cups) squash, peeled, seeded, and chopped (butternut, acorn or pumpkin)
250 mL (1 cup) parsnip, peeled, diced (about 3 parsnips)
250 mL (1 cup) sweet potato, peeled, diced (about 1 large sweet potato)
1 L (4 cups) chicken stock
125 mL (½ cup) Baxter  35% whipping cream
Salt to taste
To Serve
35% cream
Pomegranate seeds
Fresh coriander

Directions:

In a large pot set over medium heat, melt the butter, then add the leek. Sauté until soft but not brown, about 5 minutes (lower the heat if necessary). Add garlic, Madras curry powder, turmeric, cumin, salt and cook, stirring for about 1 minute, until spices are fragrant. Add vegetables and chicken broth. Stir, scraping the bottom of the pot to incorporate spices and cooking juices. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes, or until vegetables are very tender.

 

 Puree the soup using a blender. Stir in the cream and season with salt, to taste.

 

To serve, top each portion with a drizzle of cream, pomegranate seeds, and fresh coriander leaves.




Tex-Mex Shepherd’s Pie

Serves: 8
Preparation: 45 minutes Cooking: 60 minutes

Ingredients:

1 L (4 cups) potatoes, peeled and diced
45 ml (3 tbsp) Baxter unsalted butter, at room temperature
30 ml (2 tbsp) Baxter 35% cream
To taste freshly ground salt and pepper
180 g (9 slices) Saputo sliced Monterey Jack cheese, cut in strips
60 ml (1/4 cup) cilantro, chopped
450 g (1 lb) ground veal
1 red onion, chopped
1 habanero pepper, seeded and chopped
4 garlic cloves, chopped
45 ml (3 tbsp) Baxter unsalted butter
60 ml (1/4 cup) Mexican chili powder
375 ml (1 1/2 cups) water
540 ml (1 can) black beans, rinsed and drained
1 L (4 cups) corn kernels, cooked
To taste Baxter unsalted butter
To taste Mexican chili powder

Directions:

Cook the potatoes in boiling salted water. Drain and mash. Stir in the butter and cream, and season to taste. When cooled, stir in the cheese and cilantro and set aside.

 

Preheat the oven to 190°C (375°F). In a large skillet, brown the veal and onion in the butter over high heat. Add the pepper and garlic and cook several minutes. Season with salt and pepper to taste. Add the chili powder and water and simmer for 10 minutes. Add the beans, stir to combine, and transfer to a large baking dish. Cover with corn and top with the mashed potatoes.

 

Dot with butter, sprinkle with chili powder and bake about 45 minutes, then run under the broiler just before serving.




Dark Hot Chocolate

Serves: 1
Preparation: 10 minutes Cooking: 10 minutes

Ingredients:

250 ml (1 cup) Baxter 35% cream
15 ml (1 tbsp) icing sugar
2.5 ml (1/2 tsp) vanilla extract
90 g (3 oz) dark chocolate, finely chopped
8 large marshmallows
1 L (4 cups) Baxter milk
12 plain dark chocolate truffles
Garnishes to taste: chocolate shavings
chocolate baton cookies
chocolate sprinkles
cocoa powder
cinnamon sugar

Directions:

In a bowl, whip together the cream, sugar and vanilla until stiff peaks form. Chill until ready to use.

In a small bain-marie, melt the chocolate. Line a tray with parchment paper. Dip half of each marshmallow in the melted chocolate. Shake off excess chocolate and set on the tray. Cool in the refrigerator for 15 minutes. If any melted chocolate remains after dipping, scrape it onto some parchment and set aside.

In a medium saucepan, heat the milk on low until steaming. Add the truffles and the reserved chocolate and whisk until melted. Keep warm.

Serve hot chocolate with whipped cream and assorted garnishes, do-it-yourself style!



Triple Chocolate Cupcakes

Serves: 12 cupcakes
Preparation: 30 minutes Cooking: 20 minutes

Ingredients:

180 mL (¾ cup) all-purpose flour
60 mL (¼ cup) dark cocoa powder
5 mL (1 tsp) baking powder
2 mL (½ tsp) baking soda
1 mL (¼ tsp) salt
60 mL (¼ cup) unsalted butter, room temperature
180 mL (¾ cup) sugar
1 egg
5 mL (1 tsp) vanilla extract
125 mL (½ cup) buttermilk
125 mL (½ cup) Baxter milk (or prepared strong coffee, cooled)
125 mL (½ cup) dark chocolate chips

For the ganache

170 g (6 oz.) 70% dark chocolate, chopped
60 mL (¼ cup) unsalted butter
60 mL (¼ cup) Baxter 35% cream
5 mL (1 tsp) black food coloring, or to taste

Directions:

For the cupcakes

Preheat oven to 170°C (350°F). Line 12 muffin cups with paper liners.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a measuring cup, combine the buttermilk and milk (or coffee). Set aside.

In the bowl of a stand mixer, cream the butter, then add the sugar and beat until the mixture is pale and fluffy, about 2 minutes. Mix in the egg and vanilla extract. At low speed, incorporate the dry ingredient and buttermilk-coffee mixture, alternating between the two. Mix until just incorporated (do not overbeat). Using a spatula, fold in the dark chocolate chips.

Spoon some batter into each cavity of the prepared muffin pan until they are two-thirds full. Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.

For the ganache

Place the chopped chocolate, butter, and cream in a large microwave-safe measuring cup. Heat up the chocolate mixture by 30 second bursts at the low temperature setting, mixing often until the chocolate is completely melted. Whisk in the black food coloring. Let the ganache cool to room temperature.

Transfer to a pastry bag fitted with a round or star tip, or store in an airtight container, and refrigerate until ready to decorate the cupcakes.

To decorate the cupcakes

Take the ganache out of the refrigerator 30 to 60 minutes before icing the cupcakes. If the ganache still seems stiff, « loosen it up » simply by holding the pastry bag in warm hands, or whisk the ganache again to make it easier to spread. Generously ice the cupcakes with ganache. Decorate with sugar pearls or other edible garnishes.




Pumpkin, Maple, and Pecan Tart

Serves: 1 tart (8 servings)
Preparation: 15 minutes
Cooking: 90 minutes

Ingredients:

For the pecan crust

500 mL (2 cups) pecans, finely ground
60 mL (¼ cup) granulated maple sugar
30 mL (2 tbsp) all-purpose flour
2 mL (½ tsp) allspice
1 mL (¼ tsp) salt
90 mL (6 tbsp) unsalted butter, melted

For the filling

500 mL (2 cups) unsweetened pureed pumpkin
180 mL (¾ cup) granulated maple sugar
60 mL (¼ cup) unsalted butter, melted
1 egg
125 mL (½ cup) Baxter 35% cream
15 mL (1 tbsp) all-purpose flour
5 mL (1 tsp) vanilla extract
2 mL (½ tsp) ground cinnamon
2 mL (¼ tsp) allspice
1 mL (¼ tsp) ground nutmeg
To serve
Whole pecans
Baxter 35% cream, whipped

Directions:

Butter a 23 cm (9 in) tart pan with a removable bottom. Preheat the oven to 160°C (325°F).

For the pecan crust

In a bowl, combine the pecans, maple sugar, flour, allspice, and salt. Add the melted butter and mix with a fork until the dry ingredients are moistened. Transfer the mixture to the prepared tart pan. Press the mixture firmly to the bottom and sides of the pan to form the crust. Bake for 15 minutes, or until the crust is aromatic and just starts to brown. Remove from the oven and set aside.

For the filling

In the bowl of a stand mixer, combine all of the filling ingredients until the mixture is light and smooth. Pour the filling into the crust and use a spatula to smooth out the top of the tart. Bake until the filling is set, 60 to 75 minutes. Once done, the filling should still look moist but not soft. The filling will firm up some more as the tart cools.

Place the tart on a wire rack and let cool to room temperature, then refrigerate for at least two hours.

Gently unmold the tart to avoid damaging the crust. Garnish with whole pecans and whipped cream, and serve.



Coddled Eggs with Leeks, Green Peas, and Smoked Salmon

Serves: 4
Preparation: 15 minutes
Cooking: 15 minutes

Ingredients:

15 mL (1 tbsp) butter
15 mL (1 tbsp) olive oil
2 leeks, white part only, sliced thinly
125 mL (½ cup) frozen green peas
65 mL (1/4 cup) Baxter 35% whipping cream
65 mL (1/4 cup) Baxter milk
Zest from half a lemon
5 mL (1 tsp) fresh dill, minced
Sea salt and freshly ground black pepper
4 eggs
2 hot smoked salmon fillets, broken into pieces, skin discarded

To serve
Fleur de sel or other flaky sea salt
Freshly ground black pepper
Fresh dill
Chopped chives

Directions:

Preheat oven to 170°C (350°F). Oil four 250 mL (1 cup) capacity ramekins, and place into a large baking pan with high sides (such as a lasagna or a roasting pan).

In a large skillet, heat the butter and olive oil over medium-low heat. Sauté the leeks until very tender, about 10 minutes. Add the green peas, cream, milk, lemon zest, and dill. Whisk to incorporate, then lightly season with salt and pepper.

Divide the mixture between the ramekins. Top with pieces of smoked salmon, then crack an egg over each serving. Pour boiling water into the large baking pan halfway up the ramekins’ side, making sure not to spill water into the ramekins. Carefully transfer the pan to the oven and bake for about 15 minutes, or until the egg whites are set but the yolks are still runny.

Season each serving with fleur de sel and freshly ground black pepper. Garnish with dill and chives. Serve immediately, with crusty bread alongside.




Red Berry Eggnog

Serves: 6-8
Preparation: 5 minutes
Cooking: 15 minutes, plus cooling time

Ingredients:

125 mL (½ cup) of fresh or frozen cherries
125 mL (½ cup) of fresh or frozen raspberries
125 mL (½ cup) of fresh or frozen strawberries
60 mL (¼ cup) of pomegranate seeds
125 mL (½ cup) of sugar
1 L (4 cups) Baxter eggnog
125-175 mL (½ - ¾ cup) bourbon or rum (optional)
Fresh raspberries, strawberries, cherries or pomegranate seeds, to serve

Directions:

In a small pot combine cherries, raspberries, strawberries, pomegranate seeds and sugar. Bring to a boil over medium-high heat. Let simmer for 4-5 minutes, until berries have softened. Mash berries with a wooden spoon. Using a fine-mesh strainer, strain liquid and let cool.

Pour 1-2 tbsp of the red berry syrup at the bottom of each eggnog glass. Top up each glass with eggnog. Divide bourbon or rum evenly between glasses (about 30 mL (2 tbsp) in each).

Top with raspberries, strawberries, cherries or pomegranates to garnish. Serve with a straw to mix drinks.

A recipe created by our foodie influencer @littlemirandapiggy

You’ll find many more great recipes at http://www.dairygoodness.ca/recipes


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