Line a large baking sheet with parchment paper. Set aside.

In a bowl, whisk together the cake flour and salt until no lumps remain.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and the Redpath® Golden Yellow Sugar on medium speed until pale in colour; 2 minutes.

Add in the egg yolk, pure vanilla extract, and peppermint extract. Blend until fully incorporated into the butter mixture.

Add in half of the dry ingredients. Mix on low speed until just combined. Repeat with the remaining dry ingredients. Mix on low speed until dough is no longer crumbly and holds together; do not overmix.

Using a 1 tbsp measuring spoon, scoop 1-inch balls (or around 15 grams) onto the prepared baking sheet. Roll each ball in the palm of your hand until smooth and roughly spherical. Space cookies about 2 inches apart on the baking sheet. With the handle of a wooden spoon dipped into a small dish of water (this prevents the handle from sticking to the dough), make an indentation into each ball (about ½-inch deep and wide).

Place baking sheet into the fridge to chill; at least 30 minutes. Preheat the oven to 375°F (191°C).

Place the chilled cookies into the preheated oven. Bake for 10 to 12 minutes or until bottoms and edges are golden in colour. Tops should still be relatively pale.

Allow to slightly cool on the pan before transferring to a wire cooling rack to cool completely.

Place the finely chopped white chocolate into a heatproof bowl. In a small pot, over medium heat, bring heavy cream and salt just to a simmer. Remove from heat and stir in the peppermint extract, and vanilla extract.

Add in half of the cream to the white chocolate. Let sit for 2 minutes to melt the chocolate. With a rubber spatula, slowly stir the cream from the centre out until smooth. Gradually add and stir in the rest of the heavy cream into the white chocolate mixture. (See Chef’s Tips if white chocolate does not fully melt.)

Add in the butter pieces. Stir until fully incorporated and mixture is glossy. Stir until ganache is slightly cooled. Place a piece of plastic wrap or parchment onto the surface of the ganache. Place into the fridge to chill completely and mixture has thickened; 30 minutes.

Whisk the cooled ganache filling until mixture is smooth, and a pale, creamy white colour. Transfer the peppermint ganache into a piping bag fitted with a small round tip. Pipe a small amount of the filling into the indentations of the completely cooled cookies. Sprinkle ganache with crushed candy canes, if desired. Let ganache cool completely to set.

Cookies can be kept in an airtight container in the refrigerator for up to a week.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy; 2 minutes.

Sift the Redpath® Icing Sugar into the creamed butter and beat on medium-low speed until smooth and pale in colour. Add in the orange blossom water, vanilla extract, almond extract, and salt. Mix until flavourings are incorporated into the batter.

Whisk together the cake flour, almond flour, and chopped almonds until thoroughly combined. Add half of the dry ingredients into the bowl. Blend on low until just combined. Repeat process with the remaining dry ingredients; do not overmix.

Cover bowl, and place into the fridge to chill; 30 minutes.

While the dough is chilling, preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper. Set aside.

Using a small ice cream scoop, scoop even-sized balls of dough onto the prepared baking sheet spaced about 2 inches apart. Roll the dough into balls, using the warmth of your hands to help shape the dough.

Place into the fridge to chill until firm; 20 minutes.

Place cookies into the preheated oven and bake for 15 to 18 minutes, until bottoms are light golden in colour. Tops of cookies should be barely pale golden in colour. Allow to cool slightly on pan; 5 to 10 minutes.

Place the remaining icing sugar into a shallow dish or bowl. Gently roll the still-warm cookies in the Redpath® Icing Sugar. Place onto a wire cooling rack to cool completely. Roll or dust the completely cooled cookies again with icing sugar.

Completely cooled cookies can be kept in an airtight container at room temperature for up to 1 week.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth and creamy.

Add in the Redpath® Granulated Sugar and blend until fully incorporated. Add in the vanilla extract and mix well.

Whisk together the flour and salt. Add half of the dry ingredients into the bowl and mix on low until just combined. Repeat process with the remaining dry ingredients; do not overmix.

Place dough onto a sheet of plastic wrap and pat into an even disc. Wrap well and place into the fridge to chill; at least 2 hours but preferably overnight. See Chef’s Tips for an alternative method of dividing the dough.

In a bowl, stir together the room temperature tahini, honey, orange zest, and salt until well combined. Set aside.

In a separate bowl, whisk together the Redpath® Dark Brown Sugar, toasted sesame seeds, and  cinnamon, until thoroughly mixed. Set aside.

Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper; set aside.

Remove the dough from the fridge and divide into 4 equal portions (unless it was previously divided).

Shape dough into a round and roll into a 10-inch circle, slightly less than ⅛-inch thick, between sheets of parchment paper, or on a lightly floured work surface. Repeat process with the remaining pieces of dough.

Evenly divide and spread the tahini filling over each of the rolled out circles of dough, leaving about ¼-inch of the edge of the circle free of filling.

Evenly divide and sprinkle the sugar-mixture over the tahini.

Evenly divide and sprinkle the finely chopped chocolate over the circles of dough. Gently pat in the chocolate to ensure filling stays in place.

With a sharp chef’s knife or a pizza cutter, cut each circle into 12 equal wedges.

Starting at the wide end, carefully roll each wedge towards the centre and place onto the prepared baking sheet with the point tucked under. Shape into crescent, if desired. Place into the fridge to chill; 15 minutes.

Whisk together the egg and water. Lightly brush each roll with the egg wash. If desired, sprinkle with sesame seeds.

Place baking sheets into the preheated oven and bake for 22 to 25 minutes, or until rugelachs are deep golden in colour. Rotate halfway through the baking process to ensure an even bake.

Remove from oven and let cool on pan for 5 minutes. Carefully transfer cookies onto a wire cooling rack to cool completely. Store in an airtight container for up to 5 days.

Lightly grease 2 sheets of parchment paper with coconut oil and have ready on a work surface.

In a spice grinder, or small food processor using the metal blade attachment, process raw cashews and cornstarch until finely ground. Ensure oils are not released while grinding as this will create lumps in the finished product. Scrape down sides of the bowl periodically to ensure even processing. Sieve ground cashews into a bowl. Any larger pieces caught in the sieve can be processed again.

If using cardamom pods, grind cardamom seeds with a mortar and pestle or spice grinder and set aside.

In a medium nonstick pan placed over medium heat, combine the Redpath® Granulated Sugar, and water. Stir to dissolve sugar, bringing mixture to a boil. Once it begins to boil, set a timer and boil for 2 minutes. Reduce heat to medium-low, and stir in the ground cardamom, and salt. Remove from heat.

Gradually add the ground cashews to the syrup while stirring it in. Mix thoroughly, getting rid of any lumps.

Place pan over medium-low heat. Cook and stir until the nut mixture thickens; about 10 minutes.

Add in the coconut oil and rose water. Continue to stir until mixture begins to leave the sides of the pan; 5 to 8 minutes.

Transfer the thickened mixture onto the greased parchment paper. The consistency will be like very thick oatmeal. Allow the mixture to cool slightly; 5 minutes.

While the cashew mixture is still warm but safe to touch, grease hands lightly with coconut oil, and knead the mixture for 2 minutes or until the surface of the dough is smooth; do not let cool completely.

Pat and shape still warm cashew mixture into a rectangular disc. Place the second greased piece of parchment over the cashew mixture and roll to an approximately 9½ x 11-inch rectangle with a thickness of about ¼ inch. Let cool to room temperature. While the surface of the fudge is still tacky, sprinkle the tops with rose petals, or apply the edible silver leaf, if desired.

With a sharp chef’s knife or pizza cutter, cut into diamonds. Cool completely before separating the pieces and serving.

Cashew katli can be stored in an airtight container lined with parchment paper, for up to 3 days in a cool, dry place, or in the fridge for up to 2 weeks.

In the bowl of a food processor, fitted with the metal blade, combine the hazelnuts with ¼ cup (54 grams) Redpath® Golden Yellow Sugar. Pulse until the mixture resembles fine crumbs; about 15 times. 

Transfer mixture to a large bowl and whisk in the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

Using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and remaining ¼ cup (54 grams) of Redpath® Golden Yellow Sugar on medium speed until pale and fluffy; about 4 minutes. Beat in the egg, followed by the vanilla.

Reduce speed to low and add the dry ingredients in two additions, mixing until just combined.

Knead the dough once or twice to bring together. Form into a disc and wrap in plastic. Chill a minimum of 30 minutes, or overnight. 

Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.

Roll chilled dough between two sheets of parchment to ⅛ inch (3 millimetres) thickness. If dough is difficult to roll, let rest for 10 minutes (to soften). Using a 2 ½ inch (6.5 centimetre) round cutter, cut 18 rounds and place them 1 ½ inches (3.25 centimetres) apart onto one of the prepared baking sheets.

Continue cutting another 18 rounds, re-rolling the scraps as necessary, and place them on the second baking sheet. Using a smaller cutter - we used a 1 inch (2.5 centimetre) circle - cut out the centre of the cookies to make the “lids”.

Bake the cookies, one tray at a time, rotating halfway through baking; 12 minutes.

Remove from oven and cool cookies on the baking sheet for 5 minutes, then gently remove to a rack to cool completely. Cookies may be frozen at this point in an airtight container for up to one month. Thaw before filling.

Once cooled, spoon 1 heaping teaspoon (13 grams) of jam onto each of the 9 bottom cookies.

Sift the Redpath® Icing Sugar over the tops and gently press onto the jam covered bottoms.

Strawberry Linzer cookies can be kept layered between parchment in an airtight container in the refrigerator for up to 2 days.

Line a loaf pan with parchment paper and set aside.

Stir together the sugar, milk, and butter over medium heat until it reaches a boil. Continue to cook the sugar mixture until it reaches the soft ball stage, when it reads 235°F (118°C) on a candy thermometer. You can also tell if the mixture has reached the soft ball stage if you drop a bit of the sugar mixture into cold water and it forms into a soft ball.

Once it has reached the soft ball stage, remove the mixture from the heat and stir in the vanilla.

Beat the mixture with a wooden spoon until it thickens and becomes creamy in texture, then stir in the peanuts (if using).

Pour the mixture into the prepared loaf pan, smoothing the top with a spatula. Let cool completely before cutting into squares. They will be a bit crumbly, so don't worry. Serve immediately or store in an airtight container for up to two weeks.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstarch, cocoa powder, cinnamon, and salt until thoroughly blended, ensuring that no cocoa powder lumps remain.

In the bowl of a stand mixer, using the paddle attachment, cream butter and the Redpath® Demerara Style Sugar and Redpath® Granulated Sugar until fluffy and pale in colour; about 3 minutes. Mix in the vanilla extract.

Add the dry ingredients into the bowl. On low speed, stir until just combined. Add in the chopped chocolate, mix on low speed until chocolate is evenly mixed throughout the dough.

Form dough into a flat disc and wrap well in plastic wrap. Place into the fridge to chill and rest; 30 minutes.

Place dough between 2 sheets of parchment paper. Roll to a ¼-inch thickness. With desired cookie cutters, cut out shortbread. Place onto the prepared baking sheet and place into the freezer to chill; at least 15 minutes.

Place chilled cookies into the preheated oven and bake for 7 to 8 minutes, rotating halfway through.

Remove from oven and allow to cool completely on the baking sheet before removing.

In a small bowl, stir together the Redpath® Icing Sugar and pomegranate juice until smooth. Add more juice if a thinner consistency is desired, alternatively add more icing sugar if a thicker glaze is desired.

With a clean pastry brush, brush completely cooled shortbreads with the glaze. Place back onto the cooling rack or a parchment lined baking sheet to allow glaze to set. If desired, drizzle set shortbreads with extra glaze.

Line the bottom of an 8x8 square pan with plastic wrap or parchment paper, letting it hang over each side.

In a microwave-safe bowl, combine the sugars and cream, stirring together to combine.

Cook in the microwave for 4 minutes, then stir and cook for another 4 minutes. Note: The cooking time may vary depending on the wattage of the microwave you use.

Add the vanilla and butter and beat at high speed with an electric mixer until it thickens and loses its gloss, about 2 minutes.

Spread in the prepared pan, spreading it evenly. Cover and refrigerate for about 30 minutes or until the fudge is firm. Remove from the pan and cut into squares.

Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper.

In a stand mixer with the paddle attachment, cream together butter, and the Redpath® Dark Brown Sugar, until thoroughly blended.

Add the egg and pure vanilla extract. Mix until fully incorporated into the butter mixture; about 1 minute.

In a separate bowl, whisk together flour, ginger, cinnamon, allspice, cloves, salt, nutmeg, and baking powder until thoroughly mixed. On low speed, add half of the dry ingredients to the bowl until just combined. Add the remaining dry mixture. Do not overmix; mix until it forms a dough.

Transfer dough onto a flat work surface and form the dough into a flat disc. Wrap dough in plastic wrap and chill in the fridge for 1 hour.

When ready to use, allow dough to come to room temperature; about 10 minutes.

Place dough between 2 sheets of lightly floured parchment. Roll dough to a ⅛- to ¼-inch thickness. Using desired cookie cutter, cut out cookies. Scraps can be gathered and rerolled and cut. 

Transfer cookies onto prepared baking sheet. Place cookies into the fridge or freezer to chill before baking; 10 minutes. Place cookies into the preheated oven for 10 to 12 minutes or until lightly golden in colour.

Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.

Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper.

In a stand mixer with the paddle attachment, cream together butter, Redpath® Golden Yellow Sugar, and Redpath® Granulated Sugar until completely blended.

Add the egg and mix until fully incorporated into the butter mixture; about 1 minute.

Add vanilla extract and blend until thoroughly combined.

In a separate bowl, whisk together flour, baking powder, and salt. On low speed, add about half of the dry mixture to the bowl until just combined. Add the remaining flour. Do not overmix; mix until it forms a dough. Transfer dough onto a flat work surface and form the dough into a flat disc. Wrap dough in plastic wrap and chill in the fridge for 1 hour.

When ready to use, allow dough to come to room temperature; about 5 minutes.

Place dough between 2 sheets of parchment. Roll dough to a ¼-inch thickness. Using desired cookie cutter, cut out cookies. Scraps can be gathered and rerolled and cut. Transfer cookies onto prepared baking sheet. Place cookies into the fridge or freezer to chill before baking; about 10 minutes. Place cookies into the preheated oven for 10 to 12 minutes or until lightly golden in colour.

Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.

In a medium, bowl whisk together, then sift, the flour, ginger, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and Redpath® Golden Yellow Sugar for 1 minute. Add the egg, vanilla and lemon zest and mix until just combined. Using a wooden spoon, stir in dry ingredients until smooth and no streaks of flour remain.

Knead dough a few times in the bowl and shape into a flattened round. Cover with plastic wrap and chill for at least one hour.

While dough is chilling, place one colour of candy inside a heavy duty plastic freezer bag. Using a rolling pin or meat tenderizer, crush the candies until they are in ¼ inch (6 mm) pieces. Place in a small bowl and repeat with the other colours.

Preheat oven 350°F (175°C) and line 2 large baking sheets with parchment paper or a silicone liner.

On a lightly floured surface roll out chilled dough to ⅛ inch (3 mm) thick. Cut out shapes with cookie cutters and place on prepared baking sheets. Using smaller cutters cut shapes from within the cookies and remove. If you would like to hang the cookies cut a small hole for a ribbon to fit through. Re-roll scraps and repeat cutting until all dough is used. Freeze cookies for 15 minutes.

Bake cookies for 8 minutes, then remove and spoon the crushed candy into to cut out areas, trying not to get any candy on the cookie surface. Add any silver metallic dragées to the candy or press them into the dough, if desired. Return cookies to the oven and bake for another 8 minutes, or until cookies are a light golden brown and all the candy is melted. Cool completely on trays. Once cooled, gently remove cookie (if they stick peel the paper off the back while holding the cookie). Enjoy immediately or hang as an ornament.

In a medium bowl and using an electric mixer, beat together the cream cheese, Redpath® Icing Sugar, lemon juice, vanilla extract, cinnamon and salt until smooth. Set aside.

Using a sharp, serrated knife, cut into one side of one slice of bread to create a pocket, being careful not to cut through the crust on the other three sides. Repeat with the remaining slices of bread.

Spread one-quarter of the cream cheese mixture in the pocket of each slice of bread. Divide the pecans among the pockets, distributing them evenly over the cream cheese mixture.

Divide the peach slices among the pockets. Gently press the opening of each pocket together to seal and prevent the filling from falling out.

Preheat the oven to 250ºF (121°C). Put a rimmed baking sheet in the oven to warm.

In a shallow dish, whisk together the eggs and milk.

Dip the stuffed bread slices into the egg mixture, letting each slice soak for about 30 seconds on each side.

In a large skillet, melt the butter over medium heat. Fry the French toast, in batches if necessary, until each slice is deep golden brown on both sides, about 3 minutes per side.

As each batch browns, transfer it to the oven to keep warm while you cook the remaining French toast. Dust with Redpath® Icing Sugar and serve warm.

Whisk the eggs, Redpath® Granulated Sugar, butter and salt in a large bowl until well-beaten.

Add the flour and ¼ cup (65 milliliters) of the milk and whisk until smooth.

Whisk in the rest of the milk and pour batter through a fine mesh strainer.

Cover bowl with plastic wrap and let rest for a minimum of one hour (crêpe batter may be made up to 1 day in advance and stored in the refrigerator until ready to use).

Heat a 8 or 9 inch (20 or 23 centimeter) crêpe pan, or a nonstick skillet, over medium heat and brush with butter. Add ⅓ cup (80 milliliters) of batter and swirl to coat the bottom of the pan. Cook until just golden; 3 to 4 minutes. Flip and cook 1 minute. Set aside on a plate until ready to assemble cake.

Repeat cooking remaining batter (there should be 12 crêpes).

In a medium pot, combine the apple juice, Redpath® Granulated Sugar, vinegar, mustard and thyme in a small pot. Whisk until mustard is dissolved.

Bring to a simmer over medium heat and cook until thickened and reduced in half; about 15 to 18 minutes. Remove from heat and set aside to cool.

Set aside ½ cup (46 grams) of cheese, in order to top the cake later.

Place a medium-sized pot over medium heat and melt the butter. Add flour and whisk continuously for 2 minutes.

Whisk in milk until smooth, and bring mixture to a simmer. Cook, stirring, until sauce thickens; about 5 minutes.

Remove from heat and stir in the remaining 1 ¾ cup (150 grams) of cheese, salt, pepper and cayenne pepper.

Preheat oven to 350°F (180°C). Grease a 9 inch (23 centimetre) springform pan and line the bottom with a circle of parchment paper.

Place 1 crêpe in the bottom of the pan and brush with the glaze.

Layer 4 slices of ham over the crêpe and brush ham with the glaze.

Layer a crêpe over the ham and spread with about ½ cup (120 milliliters) of the cheese sauce.

Beginning with the third crêpe, repeat layers until all crêpes are used. Sprinkle the reserved ½  cup (46 grams) of cheese and thyme leaves overtop.

Place on a rimmed baking sheet and bake until warmed through and cheese is golden; 35 to 40 minutes.

If desired, set broiler to high and broil the crêpe cake for 2 minutes to brown cheese. Remove and allow to rest 10 minutes before unmolding and slicing into wedges.

In a large measuring cup, combine milk, melted butter, lightly beaten eggs, and vanilla extract. Whisk vigorously until thoroughly mixed.

In a large bowl, combine the all-purpose flour, Redpath® Granulated Sugar, baking powder, salt, and baking soda. Whisk well to ensure the leavening agents and salt are evenly distributed throughout the flour and no lumps remain.

Pour the wet ingredients into the dry ingredients. With the whisk, fold until no flour streaks remain; do not overmix. Mixture will be slightly lumpy.

Set aside to rest for 5 minutes. Preheat a nonstick pan on medium-low to medium heat. If using an electric griddle, set to 375°F (191°C).

With a ladle, measure ¼ cup (60 ml) portions onto the ungreased, preheated nonstick pan allowing room for spreading.

Flip pancakes when the bubbles that have formed on top begin to pop and the bottoms are golden brown; approximately 2 to 3 minutes. Cook until the underside is also golden brown. 

Serve immediately.

Serve warm pancakes dusted with Redpath® Icing Sugar, a pat of butter, pure maple syrup, jams, fruit purees, fresh summer berries (strawberries, blueberries, red or white currants, or raspberries), sliced bananas, whipped cream, sprinkled with granola, and/or alongside bacon or sausages.

In a large bowl whisk together the all purpose flour, bread flour and salt, set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, egg, vegetable oil and yeast on low speed for 30 seconds.

Add the flour mixture 1 cup at a time until all flour is incorporated.

Switch to the dough hook attachment and mix on medium low for 10 minutes, stopping and scraping down the bowl periodically.

Gather dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise for 30 minutes.

Divide dough into 12 equal pieces (weight will be about 110 grams each) and cover pieces loosely with plastic wrap.

Using the palms of your hands, roll one dough log into a rope 12 inches (30 centimeters) long.

Overlap the edges 2 inches to form a circle and press together to seal.

Place hand through the center of the circle so that the ends are beneath your palm. Roll the sealed edge back and forth a few time to fully adhere.

Set aside and cover with a piece of greased plastic wrap. Repeat rolling remaining dough logs. Let rest for 10 minutes.

Bring the 12 cups (3L) of water and 1/2 cup (113 grams) Redpath® Dark Brown Sugar to a boil in a large pot.

Preheat oven to 425℉ (220℃). Line 1 large baking sheet with a clean, damp tea towel. Line a second large baking sheet with parchment paper and spray parchment with cooking spray.

Place as many bagels as will fit comfortably in the sugar water. Boil 1 ½ minute, flip and boil for an additional 1 ½ minute.

Remove with a large slotted spoon or shallow wire sieve and allow excess water to drain off. Place on the damp towel-lined baking sheet and repeat boiling remaining bagels.

If garnishing bagels, for sweet cinnamon oat bagels mix all ingredients and place in a medium bowl. For sesame bagels, place sesame seeds in a medium bowl.

Coat boiled bagels with desired garnishes, if using, and transfer to a parchment lined baking sheet.

Sprinkle bagels with flaked sea salt.

Bake until a deep golden colour, 20 to 22 minutes.

Remove and transfer bagels to a wire rack and allow to cool completely.

In a large bowl whisk together the flour and yeast.

In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, milk, Redpath® Granulated Sugar and salt. Mix on low speed until blended.

Add the flour to the egg mixture 1 cup at a time, mixing until fully incorporated. Once all flour has been added switch to the dough hook attachment. Add the butter a few pieces at a time and mix until butter is fully incorporated, about 2 minutes. Increase speed to medium and mix 5 minutes. Dough will become very elastic and remain quite wet.

Scrape dough onto a lightly floured surface and knead a few times to bring together into a ball. Place in a large greased bowl and cover with plastic wrap. Allow to rise until doubled, about 1 ½ hours.

In a small pot combine the Redpath® Dark Brown Sugar, butter, corn syrup and salt. Place over medium heat and stir until sugar has dissolved. Pour into a 9 x 13 inch  (23 x 33 centimetre) baking pan and sprinkle with walnuts.

Press down on dough to release gases. Re-cover and allow to rest 15 minutes.

In a small bowl mix together the Redpath® Dark Brown Sugar, cinnamon and nutmeg.

Roll the dough into a rectangle 18- x 12-inches (45- x 30-centimetres). Align dough so the shorter side is closest to you. Spread with butter, leaving a ½ inch (1 centimetre) border along the shorter sides. Sprinkle butter evenly with the sugar mixture, followed by the apple.

Roll the dough away from you, pinching the end seam to seal. Slice the roll into 12 even buns. Arrange buns cut side up on top of the caramel and walnuts. Cover pan loosely with plastic wrap and allow buns to rise until doubled, about an hour.

Preheat oven to 350°C (180°C).

Bake buns until golden brown, 30 - 35 minutes. Remove and allow to rest 10 minutes. Invert a baking sheet onto the pan and carefully flip the buns over. Immediately remove the baking pan.       

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.

In a small measuring cup pour in the boiling water and add one Earl Grey tea bag; steep for 4 minutes. After the alloted time, squeeze tea bag before discarding. Allow tea to cool.

In a large bowl whisk together flours, the Redpath® Golden Yellow Sugar, baking powder, baking soda, salt, and the tea leaves from the remaining Earl Grey tea bags.

Add in the room temperature butter. With hands or pastry blender cut the butter into the dry ingredients until mixture resembles wet sand. Make a well by forming the dry ingredients into a mound and creating a deep depression in the centre.

In a small bowl or measuring cup, whisk together the buttermilk, the cooled Earl Grey tea, egg, and vanilla extract until well combined. Pour the buttermilk mixture into the well of the dry ingredients. With a rubber spatula, quickly combine mixture until it just comes together.

Lightly dust work surface with flour. Transfer contents onto the floured work surface. Fold the dough over on itself about 2 or 3 times. Gently pat together. Lightly dust rolling pin and roll dough to about 1-inch thick. With a 2½-inch metal round cookie cutter, cut out as many rounds as possible. Gently pat together the scraps, roll, and cut out the remaining rounds.

Place scones about an inch and a half apart on the prepared baking sheet.

Whisk together the egg and heavy cream. With a pastry brush, lightly brush tops with egg wash.

Place into the preheated oven. Reduce heat to 425°F (218°C). Bake for 12 to 15 minutes or until tops are golden in colour. Cool slightly on pan and carefully remove onto a wire cooling rack to cool completely. Serve immediately.

In a large bowl whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.

In a separate large bowl, whisk together the egg yolks, milk, yogurt, butter and Redpath® Golden Yellow Sugar until smooth.

In a third bowl using an electric mixer, beat the egg whites to stiff peaks.

Pour the wet ingredients over the dry and stir until just combined.

Fold in the egg whites into the batter in two additions.

Fold in the carrot, raisins and pecans.

Preheat waffle iron according to manufacturer’s instructions. Grease with cooking spray or vegetable oil.

Pour recommended amount of batter onto waffle iron - ours uses ⅓ cup (80 millilitres) of batter per waffle. Spread a bit with a spatula and close the waffle iron. Cook until steam stops and waffle is golden brown; 4 to 5 minutes.

Keep waffles warm in a 200°F (93°C) oven, while preparing the cream cheese topping.

Combine all ingredients in a bowl and stir until smooth.

Serve topping generously atop warmed Carrot Cake Waffles.

Peel and slice apples into 8 pieces per apple.

In a medium heat pan add butter until melted, then add the apple slices.

Add sugar, cinnamon, and nutmeg.

Let cook for 10 minutes or until apples become soft.

Reserve and serve with pancakes. Can be kept warm or cool. Extra compote can be stored for up to four days in the fridge.

Preheat oven to 425°F (200°C).

Whisk the dry flour, sugar, and salt together. Pour in the milk and whisk until smooth, then whisk in the eggs, one at a time, then the vanilla.

In a 12-inch cast-iron skillet or oven-proof frying pan, add the tablespoon of butter, then place in the oven to let the butter melt. Remove from oven and brush butter all around the sides of the pan.

Pour batter into the pan, then bake in the preheated oven for 15 - 20 minutes, or until golden brown and risen.

Remove from oven and serve immediately topped with spiced apples and dusted with Redpath® Icing Sugar.

In a small bowl, whisk together the flour, ground cinnamon, nutmeg, and salt. In a microwave-safe bowl or measuring cup, melt butter at 10 second intervals until butter is melted.

Whisk in the 3 tbsp of Redpath® Golden Yellow Sugar and pure vanilla extract until well mixed. Pour the butter-sugar mixture over the dry ingredients and with a fork or your fingertips work into the dry ingredients until clumps form.

Preheat oven to 425ºF (218ºC). Line a muffin tin with paper liners.

In a medium bowl whisk together the flour, Redpath® Golden Yellow Sugar, Redpath Granulated Sugar, baking powder, baking soda, salt, and ground nutmeg until well combined.

In a large measuring cup, whisk together the buttermilk, melted butter, egg, orange zest, pure vanilla extract, and almond extract.

Make a well in the dry ingredients. Pour the wet ingredients into the dry. With a rubber spatula, fold the mixture together, using as few strokes as possible, until just-combined.

Fold in the blueberries.

With a small ice cream scoop, fill each lined muffin well about ¾ full. Sprinkle the tops of the muffins with about a tablespoon of the crumble topping. Lightly pat the topping into the batter.

Place into the preheated oven and bake for 10 minutes. Reduce temperature to 350ºF (177ºC). Bake for 10 to 15 minutes, or until a skewer inserted into the centre of a muffin comes out clean.

Take out of the oven and allow to cool in the tin for about 5 minutes before removing from pan and placing onto a wire cooling rack to cool completely.

Cut baguette into 1/2" slices. Arrange side by side in a 9 ” x 13 ” oven-safe serving dish.

Combine eggs. milk and vanilla in a bowl and whisk to combine. Pour mixture on top of the bread and refrigerate overnight.

Preheat oven to 350°F.

In a medium sized saucepan combine the melted butter, maple syrup, and Redpath® Dark Brown Sugar until integrated. Heat over medium heat. Allow to simmer for 5 minutes.

Pour sugar mixture on top of the toast so each slice gets a little bit of sweetness. Bake in the oven for 40 - 45 minutes until brown and puffy.

Remove from oven and sprinkle with ¼ cup Redpath® Granulated Sugar. Put under broiler at 500°F for 5 minutes. Be sure to watch it at all times to ensure the sugar doesn't burn. The syrup should get bubbly and the sugar should be golden brown.

Serve immediately.

Place the strips of orange zest, cinnamon stick, cloves, juniper berries and black peppercorns into a square piece of doubled cheesecloth or a disposable teabag.If using cheesecloth, tie off the bouquet garni with a length of kitchen twine. If using the disposable teabag, seal the bag.

In a medium pot, over medium-high heat, combine Marsala wine, orange juice, bouquet garni and ginger. With a paring knife, carefully slice the halved vanilla bean lengthwise, exposing the seeds. With the back of the knife, carefully scrape the seeds from the pod. Place seeds and pod into the pot; stir to combine. Bring mixture to a boil. Lower heat and simmer; about 5 minutes.

Add the Redpath® Demerara Style Sugar, cranberries and salt.

Stir and bring mixture back to a boil. Reduce heat to medium and simmer; 12 to 17 minutes, or until the cranberries begin to pop. Stir often to prevent sauce from burning.

Transfer mixture to a bowl, discarding the bouquet garni and vanilla pod. Allow the sauce to cool completely. Cover and place into the fridge to chill until ready to serve.

Pre-heat oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.

Wash and drain Brussels sprouts; trim ends and cut in half lengthwise.

Heat oil in a large skillet over medium heat and add Brussels sprouts. Cook, stirring occasionally, until parts of the Brussels sprouts begin to turn dark brown, about 10 minutes. Add brown sugar, water, vinegar, mustard, nutmeg, cumin, salt and pepper; stir to coat and cook 3 more minutes.

Spread out Brussels sprouts on prepared baking sheet and roast in oven 5 minutes. Brussels sprouts should be tender with a hint of crispness (roast a few more minutes if a softer sprout is desired). Serve immediately.

Preheat oven to 425°F (218°C). Line a 9 x 13 inch baking dish with foil. Scrub beets under cold water to remove any dirt. Cut larger beets in half. Rub beets with the vegetable oil then place into the prepared baking dish. Cover with foil, place into the preheated oven and bake for 1½ hours or until beets are tender. Remove from oven and leave covered; 30 minutes or until cool to the touch.

Peel and prepare the beets, wearing disposable gloves to avoid staining your hands. Gently rub the outside of the beets with a dry paper towel to peel away the skins. Use a paring knife to assist with stubborn skins and to remove caps. Cut beets into 1-inch chunks. Set aside.

Melt butter in a large skillet on medium-high heat. Add shallots and cook until soft and translucent; about 5 minutes. Sprinkle and stir in the flour, and cook for 1 minute. Repeat the process with the Redpath® Dark Brown Sugar, and then the ½ cup (125 ml) of orange juice. Stir ingredients together. Heat and stir until sauce is thickened. If desired, add more orange juice for a thinner sauce.

Add prepared beets to the skillet and heat through. Add half of the prepared oranges, toss or stir and season to taste with salt and pepper.

Transfer to a serving dish or small platter before garnishing with the remaining orange pieces and chopped parsley. Serve immediately.

Preheat oven to 375°F (190°C). Lightly grease the bottoms and sides of a 9 x 9 inch baking pan.

In the bowl of a stand mixer, use a whisk, and whisk together the mix the flour, yeast, and salt until thoroughly combined.

In a microwaveable bowl or large measuring cup, heat buttermilk and butter together until a thermometer reads 120 to 130°F (49 to 54°C). Whisk in the Redpath® Golden Yellow Sugar until sugar is dissolved. Stir in the vanilla extract.

Pour the buttermilk mixture into the dry ingredients. Using the hook attachment, mix until a smooth dough forms and pulls away from the bowl. Cover bowl and let dough rest for 10 minutes before proceeding.

Divide dough into 12 equal portions. 

Round into balls and place into the greased baking pan. Cover with plastic wrap that has been lightly greased. Place rolls in a warm, draft-free location to double in size; about 45 minutes to an hour.

Whisk together the egg and water.

In a small bowl, combine the Redpath® Golden Yellow Sugar with the cinnamon until well blended.

With a pastry brush, lightly brush the tops with the egg wash and evenly sprinkle the tops with the sugar mixture.

Place into the preheated oven. Bake for 30 to 35 minutes until golden in colour.

Remove from oven, let cool slightly before removing from pan. Serve immediately.

Preheat oven to 400°F (205°C).

Remove leaves from cauliflower. Brush outside of cauliflower generously with 2 tablespoons of vegetable oil. Sprinkle with salt and pepper. Place in oven-safe dish and roast for 40 minutes or until surface is golden.

Prepare glaze. In bowl, mix remaining ingredients, not including the ranch dressing and chives, until combined. Remove golden brown cauliflower from oven. Brush with glaze. Return to oven for 5 minutes.

Remove from oven and cut into bite sized pieces. Serve with ranch dressing topped with freshly minced chives.

Place all the dressing ingredients, except for the poppy seeds, in a blender and blend on high until well combined.

Stir in poppy seeds and season with salt and pepper to taste. Store in an airtight container in the fridge for up to a month.

Wash and dry the kale, then remove the ribs. Cut the leaves into thin, small pieces.

Place the chopped kale into a large bowl and genorously drizzle the poppyseed dressing over top. Then, using your hands, gently massage the dressing into the kale leaves. Add more dressing if you so desire, then place the dressed kale in the fridge to marinate for at least half an hour. This will help to soften the kale and reduce its bitterness.

When the kale is ready, remove from the fridge and toss in the chopped apple, raisins, and toasted sunflower seeds. Serve immediately.

Heat oven to 400°F (204°C). Line a large baking sheet with parchment paper and set aside.

Peel the skins off of the squash. Cut squash into halves and scoop out the seeds.

Slice the halved squash into thick pieces. Set aside.

In a large bowl, mix the sugar, cinnamon, nutmeg, and salt together until well combined.

Add the squash to the sugar mixture and gently stir until each piece is coated in sugar mixture.

Place squash pieces on the parchment lined baking tray. Don't crowd them too much on the baking sheet to ensure they cook evenly.

Drizzle the melted butter over the squash. Bake squash for 20-30 minutes or until tender, checking them halfway through to flip the pieces. Serve immediately.

In a large bowl toss the green cabbage, red cabbage, carrots, cucumber, and white onion until mixed. Set aside.

Combine all remaining ingredients in a small bowl and whisk to mix.

Pour dressing on top of salad mixture and toss. Serve immediately.

Preheat the oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.

In a shallow baking dish, whisk together the egg whites and mayonnaise.

In a separate shallow baking dish, combine the panko bread crumbs, thyme, and Parmesan.

Dip each asparagus spear in the egg and mayonnaise mixture until it's thoroughly coated and then press the spear into the breading mixture. Transfer the breaded asparagus to the prepared baking sheet. Repeat the process with the remaining asparagus spears, spacing them about 1 inch (2.5 cm) apart on the baking sheet.

Lightly spray the asparagus with cooking spray and bake them for 15 to 20 minutes or until golden brown and crispy.

Remove the asparagus fries from the oven and serve them immediately with the prepared chipotle dip.

Combine sour cream, mayonnaise, lemon juice, the liquid from the chipotle peppers, the Redpath® Dark Brown Sugar, and salt in a bowl and stir until completely mixed. Keep in the fridge in an airtight container.

In a small saucepan set over medium heat, stir together the Redpath® Dark Brown Sugar, Dijon mustard, clementine juice, honey, soy sauce, rosemary, zest, minced garlic, and pepper. Bring to a boil, stirring to dissolve sugar. Lower heat and simmer until the glaze thickens slightly; about 3 minutes.

Turn off the heat. Set aside.

Bring the ham to room temperature (see chef’s tips). Preheat oven to 325°F (163°C).

Place the ham cut side down, on a cutting board. Using a sharp knife, score the fat with a crisscross pattern, taking care not to cut into the meat.

Place ham cut side down into a roasting pan. With a pastry brush, brush about a third of the glaze over the ham before placing in the oven. Cover and seal the roasting pan with foil.

Cook covered in the oven for about an 1 hour or until the internal temperature of the ham is 100°F (38°C) at the thickest part. Remove the covered ham from oven. Increase oven temperature to 400°F (204°C). Once oven is preheated, brush some of the glaze onto the ham and place back into the oven, uncovered. Baste ham with the remaining glaze every 10 to 15 minutes or until the ham is 135°F (57°C) at the thickest part, and glaze is caramelized. Adding the ham glaze part way through cooking prevents it from burning.

Remove ham from the oven, tent with foil (do not seal completely as this may lead to steaming the ham and overcooking it, and any caramelized bits will soften) and allow the ham to rest for 20 minutes before slicing and serving (see Chef’s Tips).

Store any leftovers in an airtight container in the fridge for up to 4 days.

Pat dry the turkey, including the cavity, with paper towels until it is completely dry.

Using your hands, carefully loosen and separate the skin from the meat over the breast and, if possible the legs of the bird, without tearing it. Place the turkey into a roasting pan or rimmed baking sheet.

In a small bowl, whisk together kosher salt, the Redpath® Dark Brown Sugar, finely chopped sage, thyme, and rosemary, and black pepper until thoroughly combined.

Sprinkle and rub about 2 teaspoons of the dry-brine mixture into the cavity of the turkey. Use about 5 teaspoons (3 teaspoons on the breast meat, and 1 teaspoon per leg) of the dry-brine and rub onto the meat under the skin. Sprinkle the remaining dry-brine mixture over the skin of the entire turkey.

Place the turkey back into the roasting pan (or baking sheet) and place into a plastic bag and seal (or cover turkey with plastic wrap). Place the covered turkey onto the bottom shelf of the fridge; 48 hours.

Uncover the turkey and discard any liquids that may have accumulated in the bottom of the pan. Place a wire cooling rack or roasting rack into the pan or rimmed baking sheet. Place the uncovered turkey onto the rack. Place uncovered turkey onto the bottom shelf of the fridge; 12 to 24 hours.

Remove turkey from the fridge and pat dry with paper towels removing any moisture and excess salt; do not rinse. Allow turkey to sit at room temperature; 1 hour.

Position oven rack in bottom third of oven and preheat oven to 425°F (218°C).

Add aromatics to the cavity of the turkey now, if using. See Chef’s Tips.
 

Fold the neck skin of the turkey under, and secure with a skewer. Tuck wing tips under the bird and tie legs together with kitchen twine.

Place pan into the preheated oven and roast for 20 minutes or until skin begins to brown in areas.

While the turkey is roasting, prepare the glaze.

In a small pot, combine the chicken stock, butter, the Redpath® Dark Brown Sugar, honey, strips of lemon or orange zest, paprika, garlic powder, and onion powder.

Place over medium heat and simmer until sugar is dissolved and glaze has slightly thickened; 5 minutes. Keep warm.

After roasting for 20 minutes, rotate the roasting pan and brush turkey with the prepared glaze. Reduce oven temperature to 325°F (163°C).

Roast for approximately 2 hours and 25 minutes (depends on the size of the bird), rotating the pan throughout the cooking time to ensure even roasting, until turkey is a deep golden brown colour and a thermometer when inserted into the thickest part of the thigh (without hitting the bone) registers 165°F (74°C) and 155°F (68°C) for the breast. Generously baste the turkey with the glaze approximately every 20 minutes while roasting.

Once cooked, transfer the turkey to a large platter or cutting board. Tent loosely with foil and allow turkey to rest for 30 minutes before carving. This redistributes the juices throughout the bird and the residual heat will continue to cook the turkey as it rests. Turkey is safely cooked when the internal temperature at the breast is 170°F (77°C) and 180°F (82°C) at the thigh.

Use a sharp carving, boning, or chef’s knife to slice the turkey. Serve immediately.

Remove leg of lamb from the refrigerator (about 1 hour before roasting).

Meanwhile, place all ingredients for the glaze in a small saucepan. Place over medium heat and bring to a simmer until slightly thickened, about 3 minutes; set aside.

Preheat oven to 425°F (220°C).

Using a small paring knife, make random small incisions about 1/2 inch (1 centimetre) deep into the surface of the lamb; tuck a sliver of garlic into each incision.

In a small bowl, whisk together the olive oil, rosemary, salt and pepper; rub mixture over the entire surface of the lamb.

Place lamb on a rack in a roasting pan and roast for 15 minutes.

Reduce heat to 350°F (220°C) and roast for 30 minutes.

Baste well with mint glaze; repeat basting after 15 minutes.

Continue roasting until meat registers 125°F (52°C) on an instant-read thermometer for medium-rare, 135°F (57°C) for medium or 145°F (63°C) for medium-well - about 5 - 10 minutes longer. Cover lightly with foil and allow meat to rest for 15 minutes (temperature will continue to rise another 5 to 10 degrees while resting).

While the lamb is resting, prepare the glazed vegetables.

Trim the tops and bottoms off the radishes and reserve the greens; quarter the radishes into wedges.

Cut the stems from the reserved greens and roughly chop; set aside.

In a large skillet, melt 2 tbsp (28 g) of butter over medium heat. Add the radishes and carrots and cook, stirring frequently, for 8 minutes.

Add the garlic and cumin; cook 3 minutes.

Increase heat to medium high and add stock. Simmer until liquid has been reduced by half, 4 to 5 minutes.

Add Redpath ® Dark Brown Sugar, white wine vinegar, salt and pepper; cook, stirring, for 1 minute.

Add reserved radish greens and cook until just beginning to wilt.

Carve rested lamb into slices and serve warm, accompanied by the candied vegetables.

Combine cornstarch and 2 tablespoons (30 ml) of water in a small bowl. Whisk together the rest of glaze ingredients in a small saucepan and set over medium heat. Cook, stirring until sauce begins to bubble. Add cornstarch mix and continue stirring until sauce is thickened and translucent, about 1 minute; set aside.

Cut salmon into 4 equal portions and dry well with paper towels; sprinkle skin side with salt. Heat vegetable oil in a large frying pan over medium heat. When oil is shimmering, place fillets in pan skin side down. Press down lightly with a spatula and allow to cook 3 minutes.

Turn broiler on high and set rack about 8 inches (20 centimetres) below heat source. Line a baking sheet with parchment paper or aluminum foil and place seared salmon fillets on it skin side down. Brush glaze generously over each fillet and set under broiler for 4 minutes. Baste salmon again with rest of glaze and broil until glaze is bubbling and salmon is just cooked through, about 3 more minutes, depending on thickness of salmon.

Let rest five minutes and serve with toasted sesame seeds and green onions to garnish.

Preheat oven to 375°F (190°C) and line a medium baking sheet with aluminium foil.

In a medium bowl mix together Redpath® Golden Yellow Sugar, butter, pecans, cumin, salt, and pepper using a fork until it comes together and is slightly crumbly.

Place salmon fillets on prepared baking sheet, brush with an even amount of mustard. Divide sugar mixture between the tops of each fillet, and press it until it adheres to mustard.

Place in preheated oven and bake for 17 to 20 minutes, or until salmon reaches an internal temperature of 158°F (70°C).

Whisk together Redpath® Organic Granulated Sugar, lemon juice, mustard, minced garlic, salt, and pepper in a medium bowl. Drizzle with olive oil, whisking to emulsify dressing.

In a large bowl gently fold together shaved asparagus and arugula, divide between 4 plates. Drizzle with desired amount of dressing and top with cooked salmon. Garnish with parmesan.

Place the black peppercorns and cardamom pods into a mortar. Crush coarsely with pestle, just enough to break the peppercorns and cardamom pods and seeds open. Set aside.

In a small pot, combine the Redpath® Golden Yellow Sugar and water. Place over medium-high heat and stir to combine. Add in the sliced ginger, minced turmeric, strips of orange zest, pieces of cinnamon stick, and the crushed spices. Bring mixture to a boil, stirring to dissolve the sugar.

Reduce heat and simmer; 2 minutes. Turn off heat, cover pot, and allow mixture to infuse and cool to room temperature; 15 minutes.

Place cooled mixture into the fridge to chill completely; 20 minutes or preferably overnight.

Line a sieve with a layer of cheesecloth or use a fine mesh sieve. Strain the chilled simple syrup into a measuring cup or bowl. Gently press down on the solids; discard solids.

Run an orange slice around the rim of each champagne flute or any stemmed glass. Place the edible “glitter” into a small plate or dish. Dip and turn the rims of each glass into the sugar. Set aside.

Add about 2 tablespoons (30 ml) each of the orange juice and simple syrup into each glass. Top off each glass with champagne. Garnish with an orange slice or cinnamon stick.

In a medium sauce pan combine the Redpath® Dark Brown Sugar, water, fresh mint, dried mint and cloves. Set over medium heat and bring to a simmer for 5 minutes. Set aside and allow to steep for 30 minutes.

Strain syrup through a fine mesh sieve, pressing the solids to extract all the liquid. Discard the solids.

In a large punch bowl with a capacity of at least 4 litres, stir together the cooled syrup, cranberry juice, white rum, Aperol and lime juice. Chill if not serving immediately.

When ready to serve add the soda water and ice. Float optional garnishes on top and serve.

Place whipping cream, Redpath® Dark Brown Sugar, and pure vanilla extract in a medium bowl.

Whip, using a hand mixer, until stiff peaks form. Pipe or dollop onto hot chocolate.

Pour the whole milk in a small pot and bring to a light simmer over medium-low heat.

Whisk together dark cocoa, the Redpath® Dark Brown Sugar, cornstarch and salt.

Carefully whisk dry mixture into simmering milk until well blended. Bring back to a simmer and cook while stirring for one minute, or until slightly thickened.

Top hot chocolate with vanilla whipped cream. Sprinkle whipped cream with the Redpath Simply Raw™ Turbinado Sugar, if desired.

In a small pot, combine unsweetened pomegranate juice, the Redpath® Dark Brown Sugar, and the sprig of fresh rosemary. Place onto medium heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and cover with a lid or plastic wrap. Allow flavours to infuse and for the syrup to cool to room temperature; about 20 minutes. Strain mixture and discard rosemary.

Place syrup into the fridge to chill until needed.

In a large pitcher filled halfway with ice, pour the unsweetened pomegranate juice, pomegranate rosemary syrup, grapefruit juice, and rum. Stir until well mixed.

Before serving, top with club soda and gently mix to combine.

Pour into glasses filled halfway with ice. Garnish with pomegranate arils and a sprig of fresh rosemary in each glass.

In a medium, heavy-bottomed pot, combine 1 cup (250 ml) water with the Redpath® Golden Yellow Sugar. Place over medium-high heat and bring mixture to a boil, stirring to dissolve sugar. Reduce heat to medium-low and add the dried lavender. Stir and simmer for 1 minute. 

Turn off heat, cover, and allow lavender to steep and syrup to cool; 20 minutes.

Strain syrup; discard lavender. Place strained syrup in the fridge to chill completely; at least 25 minutes.

In a pitcher combine chilled, freshly squeezed lemon juice, with the lavender simple syrup. Stir to thoroughly combine. Stir in the remaining 1 cup (250 ml) of cold, filtered water. Place in the fridge until cocktails are ready to be made.

Fill each glass with about ⅓ cup (83 ml) of sparkling wine. Top with ⅓ cup (83 ml) of the chilled lemon-lavender-ade.

Garnish with a sprig of fresh lavender or a lemon slice. Serve immediately.

In a small pot over medium heat, combine the Redpath® Dark Brown Sugar with the water, sliced ginger, and peppercorns. Bring mixture to a boil, stirring to dissolve sugar. Reduce heat to low and simmer; 5 minutes. Remove from heat, cover, and allow ginger and peppercorns to infuse into the syrup. Cool completely; 30 minutes.

Strain cooled syrup into a measuring cup (or airtight container, if prepping a few days in advance). Discard peppercorns.

Add the strips of orange zest to the bottom of a small pitcher. Add in the ginger syrup and orange juice. With a muddler or a spoon, muddle the orange peel with the rest of the ingredients; about 1 minute.

Add in the whisky and some ice. Stir to combine. Just before serving, top off with ginger beer.

Decorate glasses with desired garnish.

In a small heavy-bottomed pot combine water, the Redpath® Golden Yellow Sugar, sliced ginger, rosemary sprigs, and cinnamon stick (broken in half).

Place pot over medium-high heat and bring to a boil, stirring to dissolve sugar. Reduce heat to low and allow to simmer; 2 minutes.

Remove pot from heat, cover, and allow syrup to cool and the flavours to infuse into the sugar mixture; at least 20 minutes.

After syrup has cooled to room temperature, strain simple syrup into a clean container. Discard ginger, rosemary, and cinnamon stick. Place in fridge until needed.

In a large pitcher, add in the sliced plums, pomegranate arils, and clementine slices. Pour in the wine and gently stir to combine.

Cover and place in the fridge to chill; at least 4 hours, but preferably overnight for best flavour.

When ready to serve, add in the rosemary-cinnamon simple syrup and orange liqueur. Stir to combine. Top off with ginger beer.

Serve over ice. Decorate with desired garnishes.

Juice your orange and clementine, set aside. Slice open your pomegranate and remove all the seeds, and set them aside as well.

Pour the cider into a large pot and heat on low for a few minutes.

Add all the spices, the citrus juices, and the pomegranate seeds to the cider and turn the heat up until the mixture starts to boil. Once it starts boiling, reduce the heat and bring the mixture to a simmer. Let it simmer for 5 to 8 minutes.

Add the sugar a little at a time and taste after each addition to get the perfect combination of sweetness and spices.

Once the cider has been sweetened to your taste, you can begin serving. You can leave the spices in or strain the cider before serving.

Recipe adapted from recipe from Jamie Oliver's Kitchen.

Place Redpath® Golden Yellow Sugar, water and cinnamon in a small pot; bring to a simmer over medium heat. Simmer stirring until sugar has dissolved. Remove from heat and let cool. Once cooled store in an airtight container until needed for up to 3 weeks.

Remove zest from orange using a sharp vegetable peeler, trimming off any rind. Place in a medium pot along with dried sorrel buds, ginger, and cinnamon.

Bring to a boil over medium-high heat, cover and remove from heat. Allow to steep for 1 hour. Place in fridge and allow to cool completely.

Strain through a fine sieve and divide between 4 ice-filled glasses. Stir in desired amount of cinnamon simple syrup and garnish with a lime wedge.

Place avocado and coconut milk in the freezer for about 45 minutes - 1 hour prior to blending. They need to be really cold in order for the recipe to turn out properly.

Place all the ingredients except for the almond milk into the blender and blend on high until well combined, pausing the blender as needed to scrape down the sides. Once blended, slowly add the almond milk and blend for 30 seconds or until smooth. Serve immediately.

Recipe adapted from The Sweetest Vegan.

Cut butter into small cubes. Set aside ¼ cup (57 g) of butter and place the remainder into the freezer until almost frozen; about 15 minutes. Measure out 1 cup (240 ml) of water, and place into fridge while butter is in the freezer.

In the bowl of a food processor fitted with a metal blade, blend together flour, Redpath® Granulated Sugar, and salt. Add the ¼ cup (57 g) of butter and pulse until butter coats the flour mixture and is no longer visible.

Add the chilled butter. Pulse 3 or 4 times; there should be varying sizes of butter remaining. Drizzle in half of the cold water, pulse 2 times. Add the remainder of the water, and pulse 2 times more times.

Lay the flour mixture onto a piece of parchment paper. Working quickly, bring dough together with hands. Roughly form into a large “log”. Pat the “log” down and form into a rectangle. With the shorter end facing the edge of the work surface, place a second sheet of parchment paper over the dough.

With a rolling pin, gently press down dough. Move the rolling pin from the dough’s edge farthest away from the work surface’s edge and place it next to the indentation made. Move and press the rolling pin until it reaches dough closest to the work surface. Peel the top parchment off the surface of the dough to ensure dough is not sticking. If the dough is sticking, lightly flour the areas of the dough that are sticking. Place the parchment back onto the dough and roll out to a 16 x 20 inches (40 x 50 centimetres) rectangle.

Gently peel off the parchment paper. The long edge should be parallel to the edge of the work surface. Fold the dough into thirds; fold the top edge (furthest away from the edge of the work surface) a third of the way down, and fold the bottom edge up (and over the first fold). The rectangle should now be approximately 4 x 20 inches (10 x 50 centimetres).

Working quickly, roll up the dough (like a pinwheel) from one of the shorter sides (4 inches – 10 centimetre) and ensure that the short edge is under the dough. Gently press the dough down to form a square. With the rolling pin and with a little pressure, roll the surface of the dough to even it all out. Wrap the square of puff pastry with plastic wrap, and allow the dough to rest in the fridge for at least an hour before using.

In a medium-sized pot over medium heat, stir the milk, cream, ¼ cup (50 g) Redpath® Granulated Sugar, and vanilla bean (seeds scraped, pod included) together until it starts to simmer and the sugar is dissolved. Turn off heat and cover pot with plastic wrap, allow the mixture to infuse; about 5 minutes.

Once milk has infused, in a medium-sized bowl, whisk together yolks, remaining sugar, and cornstarch until well combined.

Temper yolks by ladling a small amount of the hot milk into the eggs while continuously whisking. Repeat the process until the temperature of the eggs feels about the same as the temperature of the milk. Pour and whisk the remaining milk into the egg mixture. Strain the milk mixture back into the pot.

Place pot over medium heat, constantly stirring with a rubber spatula. Once mixture starts to thicken, switch to a whisk, and lower temperature slightly. Whisk constantly until mixture begins to bubble; cook for a minute and a half.

Take off heat and whisk until smooth. Add butter. Whisk until butter is fully incorporated into the pastry cream. Transfer pastry cream into a clean bowl or shallow dish. Place a piece of plastic wrap directly over the surface of the cream. Ensure the entire surface is touching the wrap as the pastry cream will form a skin in the areas that it does not. Allow to chill in the fridge until cold; at least one hour.

Meanwhile in a medium-sized bowl, whip the heavy cream until stiff peaks form. Whisk the cold pastry cream until softened and smooth. Fold one third of the whipped cream into the cold pastry cream to lighten. Fold in the remainder of the whipped cream. Chill until ready to assemble cake.

Once the puff pastry has rested in the fridge, it is ready to be used. Preheat oven to 425℉ (220℃). Line a half sheet baking pan with parchment paper. On a piece of parchment, roll the dough into a large rectangle that will fit the prepared baking sheet. Allow the dough to rest for 10 minutes before transferring it to the baking sheet. If the dough has shrunk while resting, gently re-roll the dough to size. Fold the rectangle into quarters. Place the tip of the corner into the centre of the baking sheet and unfold. Using a fork, dock the entire surface of the puff pastry.

Cover puff pastry with a sheet of parchment and place into the fridge to chill for about 25 minutes. Meanwhile, prepare the egg wash.

In a small bowl, whisk together an egg with water. Set aside until ready to use.

Once chilled, lightly brush puff pastry with egg wash. Place a second sheet of parchment (lightly buttered) on top of the pastry and place another baking sheet on top to weigh it down.

Place the weighed down puff pastry into the preheated oven and bake for 15 to 18 minutes. Check to see if pastry is browning. If not, replace the parchment and baking sheet on the puff pastry and bake for another 5 minutes. Once pastry begins to change colour, pull out the baking sheet and carefully remove the top baking sheet and top parchment paper. Lower heat to 400℉ (200℃), and finish baking puff until crisp and deep golden brown; about 5 minutes. Remove from oven and allow to cool completely on the pan before handling and cutting.

With a ruler and a sharp serrated knife, slice edges of puff pastry until even. Measure the longest edge of the pastry and divide by three. Cut the cooled puff pastry into thirds. A template may be used to ensure accuracy. Choose the most level piece of puff pastry to be the top layer.

In a small bowl, whisk together Redpath® Icing Sugar and salt. Whisk in corn syrup and add milk by the teaspoonful, until the desired consistency is achieved.

In a small bowl transfer 3 tablespoons (45 ml) of the prepared icing. Stir in the cocoa powder. If needed, add a teaspoon of milk. Transfer chocolate icing into a paper cone or piping bag. Set aside.

Place the top puff pastry layer onto a wire rack over a parchment lined baking sheet. Pour the icing onto the puff pastry. Using an offset spatula, quickly spread icing evenly over the entire surface. Cut the tip off of the piping bag and quickly pipe chocolate lines, widthwise across the icing. With a skewer or the tip of a sharp paring knife, gently drag the tip through the chocolate lines creating a “V” as it passes. Drag the tip in the opposite direction. Alternate the drag direction until the entire surface is covered. Allow the icing to slightly dry before proceeding.

Remove chilled pastry cream from the fridge. Place half of the pastry cream into a piping bag fitted with a large round tip. Pipe the pastry cream onto one of the puff pastry rectangles. Place second layer of puff pastry on top and lightly press layer onto the pastry cream. Transfer the remaining pastry cream into the piping bag and repeat the process with the second layer.

Carefully place the iced puff pastry sheet on top of the pastry cream. Transfer cake to a serving platter; place platter into the freezer for about 30 minutes to harden before slicing and serving.

Prepare the “Toasted Coconut Tart Shells” dough. Once rested for the allotted time, preheat oven to 350°F (177°C) and roll dough into a rectangle about ⅛- to ¼-inch thickness.

Place a 14 x 4.5 x 1-inch rectangular tart tin onto a baking sheet. Carefully lift the dough and place into the tart tin. Gently press dough into place. With a rolling pin or the palm of your hand, scrape off the excess dough from the rims. Gently press the dough on the sides of each tart tin so that the dough goes slightly above the rim. This helps with any shrinkage that may occur during baking. With a fork, poke the tart shell all over. Place baking sheet into the freezer to chill; 15 minutes. 

Place a piece of parchment into the chilled tart shell (the parchment should cover the sides of the tart), and fill with dried beans, uncooked rice, or pie weights.

Place baking sheet into the preheated oven. Bake the tart shell for 15 to 20 minutes, rotating halfway through. Carefully remove parchment paper and weights and continue baking until the tart shell is fully baked and golden in colour; 8 to 10 minutes.

Allow shell to cool completely in the tin on a wire cooling rack.

In a pot over medium-high heat, place 300 grams of the peeled chestnuts, water, the Redpath® Dark Brown Sugar, and salt. Bring mixture to a boil, reduce heat to medium-low and simmer for 10 minutes until chestnuts are softened and most of the moisture has been absorbed by the chestnuts. Remove from heat and cool slightly; 5 minutes.

Use a handheld blender, or transfer contents into a blender or food processor, along with the heavy cream and vanilla extract and process until smooth. Allow chestnut puree to cool to room temperature.

Place the chopped chocolate or chips into a heatproof bowl. In a small saucepan place the heavy cream, butter, and salt over medium heat until the cream just begins to simmer around the edges.

Pour the hot cream mixture over the chocolate. Let sit for about 2 minutes before carefully stirring the cream into the chocolate. The ganache should be smooth and shiny.

Evenly spread 1½ cups (372 g) of the chestnut puree into the bottom of the cooled tart shell (still in the tin). Crumble or roughly chop the remaining 50 grams of peeled chestnuts and sprinkle over the surface of the chestnut puree.

Pour the ganache over the chestnut filling. Place tart into the fridge to set and chill; 2 hours.

Carefully remove tart from the tin and place onto desired platter. Garnish with cocoa nibs and whipped cream, if desired.

Preheat oven to 350°F (190°C). Wrap a springform pan with aluminum foil. This will help prevent leaks during baking.

In a bowl, evenly combine all the ingredients for the crust. Press mixture into the base of the spring form pan and up along the sides. Bake in the preheated oven for 10 minutes, then set aside to cool.

In a large bowl using electric beaters, or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until soft, then beat in the sugar and nutmeg until smooth and creamy.

Separate the egg yolks and set aside.

Grate the fresh ginger into the cheesecake batter, then add the egg yolks and beat until just combined.

Pour the batter into the baked crust, then transfer the springform pan to a water bath (this will help the cheesecake bake evenly and prevent cracks from forming). Bake in the oven for 40 - 50 minutes, or until the top is golden brown and the cheesecake is set.

Allow cheesecake to cool completely, then allow to set in the refrigerator for a minimum of 4 hours before serving. Cheesecake will keep for up to four days if stored in the refrigerator, wrapped or covered.

Place ¼ cup (63 ml) buttermilk into a bowl and sprinkle the gelatin evenly over the surface of the liquid. Bloom gelatin, a process whereby the gelatin absorbs the liquid and swells, making it easier to dissolve; 5 to 10 minutes.

In a medium-sized heavy-bottomed pot over medium heat, combine heavy cream, the Redpath® Golden Yellow Sugar, whole cloves, crushed cardamom pods, ginger slices, cinnamon stick (broken in half), ground nutmeg, lightly crushed black peppercorns, salt, ground ginger, and ground cinnamon.

Stir to dissolve sugar and heat until heavy cream is simmering. Turn off heat. Cover pot and allow spices to infuse; 10 minutes. 

Add in the bloomed gelatin to the warm mixture. Stir to dissolve.

Add in the remaining buttermilk and vanilla extract. Mix thoroughly. Allow panna cotta mixture to cool to room temperature, stirring every so often so that a skin does not form.

Strain the room temperature mixture through a fine-mesh sieve into a large measuring cup or bowl; discard spices.

Pour or ladle the buttermilk mixture into small glasses, ramekins, or panna cotta moulds. Cover and place moulds in fridge to chill; at least 4 hours, but preferably overnight.

If planning on unmolding panna cotta (set in ramekins), run a small offset spatula or paring knife around the panna cotta and carefully invert onto a serving dish. Alternatively, dip ramekins or moulds in hot water for about 5 to 10 seconds and carefully invert onto a serving dish. If panna cotta doesn’t unmold immediately, lightly tap the bottom of the mould to encourage the panna cotta to slide out.

Garnish with Redpath “Spiced Marsala Wine Cranberry Sauce”, crushed gingerbread or gingersnap cookies, and/or fresh berries.

Preheat oven to 375°F (180°C). Grease the bottom of two 8 inch (20 centimetre) cake pans and line the bottom with greased parchment paper.

In the bowl of a food processor, fitted with metal blade, process the hazelnuts with ¼ cup (50 grams) Redpath® Granulated Sugar until the mixture is finely ground; about 45 seconds.

Into a large bowl, sift the flour. Whisk in the hazelnut mixture and sift again. Any large pieces of hazelnut can be put back in the food processor to be processed again.

In a medium saucepan, heat 1 inch (2.5 centimetres) of water to a gentle simmer.

In a large heatproof bowl, whisk together the eggs, egg yolks, remaining sugar, vanilla and salt.

Set bowl over simmering water and whisk until the mixture reaches 110°F (43°C) on an instant read thermometer; about 9 minutes.

Place warmed egg mixture in the bowl of a stand mixer, fitted with the whisk attachment. Beat until mixture is pale and thickened; 8 to 10 minutes.

Sift the flour mixture over the eggs mixture in two additions, and gently fold in each addition using a rubber spatula.

Pour the cooled melted butter down the side of the bowl; fold in.

Divide the batter evenly between the prepared pans.

Bake until cake springs back when pressed, and a cake tester inserted into the centre of the cake emerges clean; 25 - 30 minutes.

Combine the Redpath® Granulated Sugar and water in a small pot. Set over medium heat and stir until sugar is dissolved. Bring to a boil for 1 minute. Stir in vanilla and rum and set aside to cool.

In a medium bowl, microwave the chocolate in 20 second increments, stirring in between each increment until smooth. Set aside to cool.

In a medium saucepan heat 1 inch (2.5 centimetres) of water to a gentle simmer.

Place the egg whites, Redpath® Granulated Sugar and salt in a heatproof bowl and place over the water (take care that the bottom of the bowl does not touch the water).

Whisk continuously until mixture reaches 150°F (65°C) on thermometer. When the mixture is rubbed between your fingers, you shouldn’t be able to feel any sugar granules.

Either in the same bowl using an electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high until they are completely cooled and have formed stiff peaks; 10 to 12 minutes.

Switch to the paddle attachment, if on the stand mixer, and reduce speed to low. Add the butter a couple tablespoons at a time, until all the butter is incorporated. Beat in vanilla.

Increase speed to medium and beat until buttercream is glossy and lightened in colour; about 10 minutes. It may appear curdled at first, but will eventually become smooth. If frosting has not come together after 10 - 12 minutes, place the bowl in the refrigerator for 15 minutes, then continue mixing.

Remove about ¼ cup (35 grams) of the buttercream to a small bowl. Set aside.

Whisk 1 cup (132 grams) of buttercream into the chocolate, in order to lighten it. Fold into the plain buttercream.

Using a serrated knife, level the tops of the cakes.

Split each cake in half, horizontally. Transfer one cake layer to a cake turntable or cake stand cut-side up.

Brush cake generously with vanilla syrup.

Spread about ¾ cup (99 grams) of the chocolate swiss buttercream evenly over the cake with an offset spatula. Place another layer on top.

Repeat brushing the cake with syrup and covering with a layer of frosting for the next two layers.

Place the last layer on top and brush with syrup.