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Appetizers
No matter who you’re celebrating it with, start your Thanksgiving feast right with one of these great appetizers.

Sides
Find sides for everyone at your table!

Entrées
Our new Glazed Roast Turkey recipe is a showstopper, but if you’re not feeling like turkey this year why not give one of our great entrée options a try!

Beverages & Cocktails
Give your beverages a boost this year and try one of these great flavour combinations.

Desserts
From classic pies to pumpkin spiced treats and everything in between, we’ve got your dessert inspiration covered.

Appetizers

Quick Tomato Jam and Crostini
Picture yourself at a cute, Italian sidewalk cafe with that special someone (or your BFF) sitting across from you, and a plate of crostini topped with sweet jam, fresh herbs, and shredded cheese to share. You can savour the flavour of a beautiful moment with this charming appetizer, no matter where you are.
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Pear, Almond, and Goat Cheese Parcels
<p style="text-align:justify">Isn’t it fun to open up a package and find a wonderful surprise inside? Each one of these pastry parcels is a delicious present of flavour. The flaky pastry contrasts beautifully with the creamy goat cheese, and the sweet and savoury blend of pears, almond, and rosemary is the gift that keeps on giving through every bite. You’ll want to open another one right away!</p>
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English Breakfast Tea Spiced Crab Apple Jelly
<p style="text-align:justify">It’s time for tea! Tea makes for such a nice addition to many of our favourite recipes, but we especially enjoy it in jelly. The rich, full-bodied notes of English breakfast tea pair so perfectly with the crab apples. Spread this jelly on a delicious scone, and then pair it with a cup of tea for 100% tea-based deliciousness.</p>
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Spiced Beet and Red Onion Jam
<p style="text-align:justify">If you’re used to the kind of jam that goes on a PBJ, get ready for a flavour revolution! Slightly sweet, moderately earthy and with a perfect mix of zesty citrus and ginger plus a bit of spicy heat, you’ll love it on cheese and appetizers of all types. It also goes great with savoury meats, or even substitute it for your cranberry sauce. After one bite, we know this is going to be your jam!</p>
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Roasted Pears with Blue Cheese, Walnuts, and Figs
<p style="text-align:justify">In search of a unique appetizer or side dish? Not only are these roasted pears visually stunning, but theyre packed with bold yet complementary flavours. Be prepared to get hooked.</p>
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Cream Cheese Log: Our Favourite Party Appetizer
<p style="text-align:justify">This cheese log is the perfect party treat, and we guarantee your guests will be clamouring for the recipe by the end of the night. It’s the perfect combination of sweet and savoury, and tastes divine spread over your favourite snacking crackers.</p>
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Party Pleasing Ginger Teriyaki Beef Skewers
<p style="text-align:justify">Ring in the new year with these tasty teriyaki beef appetizers. They’re a bit sweet and salty with a little gingery kick, and are the perfect snack to serve with champagne.</p>
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Apple Spring Rolls
<p style="text-align:justify">Who said spring rolls were strictly a savoury dish? Here apples and spice are wrapped in little portable bundles that are perfect for fall picnics and school treats for the kids. Serve them on their own or try dipping them in our salted caramel fondue.</p>
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Curried Carrot and Coconut Soup
Nothing helps fight the winter blues better than a good bowl of soup. This curried coconut carrot soup has a great balance of flavours, along with a rich texture. Perfect for chilly days or when you're feeling under the weather.
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Pumpkin Spice Pull-Apart Dinner Rolls
<p style="text-align:justify">It only comes once a year, so make sure you take full advantage of pumpkin spice season! These warmly spiced rolls are the perfect accompaniment to any fall feast. Or, have one as a treat with your favourite hot beverage and enjoy a quiet break from the holiday rush.</p>
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Classic Cornbread
Cornbread is a comforting delight made extra special with fresh corn kernels. If you’d like to play with the flavours, we recommend adding a pinch or two of fresh thyme for a fun twist. However, this recipe is just perfect served plain with butter or homemade preserves, and is a wonderful side to accompany any autumn meal.
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Sweet and Savoury Roasted Sugar Pumpkin
It’s easy to forget that pumpkins are tasty as well as decorative! Have a look at your grocery store - near the big, carving pumpkins, you’ll likely find smaller ones labelled “Sugar Pumpkins”, or “Pie Pumpkins”. They’re less watery and more flavourful than the big ones, making this colourful member of the squash family the perfect addition to any fall feast. By using a variety of warm spices to balance the sugar, we’ve created a side dish that has a little bit of everything from sweet to heat! We’re sure this will be a family favourite every autumn.
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Easy Brown Sugar Glazed Squash
Squash is the perfect autumn vegetable to prepare for a Thanksgiving feast. The smell of roasting squash and spices is bound to have your friends and family hurrying to the dinner table. We used butternut squash, but feel free to use any squash of your choice.
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Caramelized Brussels Sprouts
Caramelizing vegetables in the oven adds a real depth of flavour to them, as opposed to the usual boiling method. On top of that, you preserve the nutrients of the vegetables by cooking them this way.
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Herb Roasted and Glazed Cauliflower
Cauliflower is definitely a vegetable that doesn't get enough praise. This herb roasted and glazed cauliflower is packed with flavour. It can be enjoyed year round as cauliflower is easily found at most grocery stores.
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Apple Kale Salad with Lemon Poppy Seed Vinaigrette
Kale is loaded with vitamins and fibre, so it’s no wonder everyone’s looking to include this powerhouse vegetable in their diet. We love it in this bright and citrusy lemon poppyseed vinaigrette. The key trick to a great kale salad is to let the kale leaves marinate for half an hour in the dressing before serving, this helps soften the kale and reduce its bitterness.
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Spiced Marsala Wine Cranberry Sauce
Have you ever had the chance to cook with Marsala wine? Coming from Sicily, in Italy, this wine is often used to create a rich caramelized sauce - so we did just that. This Spiced Marsala Wine Cranberry Sauce is an amazing treat, and is just perfect for the holidays!
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Sweet Sourdough
<p style="text-align:justify">Sourdough is no ordinary bread. Here are the advantages over regular bread: it is crusty, flavourful, and keeps longer.</p>
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Savoury Pumpkin Bread Pudding
Looking to switch up your fall baking routine? Bread Pudding is already so delicious, but we gave it a seasonal twist by including pumpkin. Even better, you can save time by purchasing pre-peeled and cubed pumpkin in the frozen section of your local grocery store.
View RecipeEntrées

Glazed Roast Turkey
For tender, juicy roast turkey, you can’t top dry brining. The combination of kosher salt and fresh herbs keeps your turkey moist and adds classic flavour. Top it all with a butter and brown sugar glaze with a bit of citrus zing and get ready to dig into a holiday meal you’ll never forget - and you’ll make again next year!
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Easy Holiday Brown Sugar Glazed Ham
This glazed ham will be the crowning glory of your holiday feast. It’s flavourful, succulent, and it couldn’t be simpler to prepare.
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Mint Glazed Leg of Lamb with Candied Vegetables
Lamb is an elegant dish that is perfect during the spring. It can be made as part of a romantic dinner for two, or for a celebration with friends and family. We've made this recipe for leg of lamb even more beautiful by preparing it on top of a bed of candied vegetables.
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Lacquered Salmon with Crispy Skin
If you like salmon, you'll be hooked on the texture and flavour of crispy salmon skin. Made in just under 30 minutes, this delicious recipe will become a repeat in your kitchen.
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Beet, Squash, and Kale Galette
This main course pastry is a novel way to serve vegetables, and it’s as beautiful as the changing leaves on the trees. The natural sweetness of roasted squash and beets is perfectly balanced with savoury seasonings like rosemary and garlic, with delicious goat cheese adding creamy richness. Bring the colours (and flavours!) of autumn to your next meal!
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Shaved Asparagus Salad with Crusted Salmon
You can feel good serving this salad knowing you’re giving your family the many vitamins and nutrients that come from salmon, asparagus and arugula. With just a touch of sweetness in the pecan crust, you’re not only digging in to wellness, but also into great flavour! As a meal, or as a side, you’ll want to make this amazing recipe again and again!
View RecipeBeverages & Cocktails

Sparkling Cranberry Mint Punch
Fill your punch bowl up with some of the good stuff! This recipe is party-ready, and prepared in a pinch. This drink simply sparkles, with fresh and effervescent flavours that will leave a lasting impact on any partygoer.
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Pumpkin Spice and Apple Cocktail
<p style="text-align:justify">This spiced concoction borrows from the pumpkin spice craze, mixes in seasonal apple cider, a splash of rum, and adds some bubbles. The result - the ultimate cool-weather cocktail. Serve it at any fall or winter gathering.</p>
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Our Favourite Mulled Apple Cider
Apple cider just got better. With loads of spices and a little extra sweetness, you just can't go wrong.
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Pomegranate Rosemary Holiday Cocktail
You don’t have to wait for a holiday to enjoy this refreshing drink, but we know it will perk up any party! Rosemary brings an intoxicating aroma to this gorgeous cocktail and a mildly bitter flavour to balance the tart juices and sweet syrup. It’s an incredible collection of tastes wrapped up in one refreshing drink!
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Spiced Vanilla Pear Cocktail
<p style="text-align:justify">This pear cocktail is perfect for any gathering. The aromatic mixture of spices we added to the simple syrup will make the whole house smell like fall. Plus you can use this syrup in your favorite baked goods.</p>
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Orange-Ginger Whisky Cocktail
Nothing says “kick back and relax” quite like a delicious cocktail in your hand - bonus points for sharing with your friends! Whisky is a great drink on its own, but wait until you try this jazzed up version. It has a citrus kick and a bit of spice that works like magic with the smooth whisky, and a little bit of fizz from the ginger beer brings the whole mix to life!
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Simple and Decadent Chocolate Martini
<p style="text-align:justify">This rich and silky Chocolate Martini is delightfully easy to throw together, and as a bonus, you'll have leftover chocolate syrup to pour over ice cream for dessert.</p>
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Red Sorrel Drink
From Canada to the Caribbean, red & green are the colours of Christmas; and from the Caribbean to Canada comes a beautiful cup of cheer. You might know sorrel as hibiscus, but you might not know it makes a tart and delicious berry-flavoured drink! Mix in the simple syrup to sweeten it, garnish with lime, and serve this colourful cocktail at your next Christmas gathering.
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Winter Sangria
For a few months each year, we can’t get enough of the distinctive tastes of ginger and cinnamon. But why should cupcakes and cookies have all the fun? We took the summer classic sangria and infused it with the tantalizing spices of winter. Surprisingly light, but brimming with flavour, this is the ultimate Christmas cocktail or New Year’s refresher.
View RecipeDesserts

Pumpkin Pie
Pumpkin pie is a classic dessert that can be made for a special occasion or just to enjoy with friends. It's easy to make and bursting with flavour!
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Dutch Apple Pie
This version of a traditional pie comes from an award-winning recipe passed down from mothers to daughters in one Ontario family for 90 years. We were happy to be invited into their kitchen to see how they make it, and now we’re thrilled to share the recipe with the country. The signature feature of this pie is a beautiful display of apples in place of a top crust. It’s all drizzled with a rich, sweet sauce you’ve got to taste to believe. We’re glad it isn’t a secret recipe anymore!
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Apple Rose Tart
How absolutely gorgeous is this tart? It may look complicated, but is actually not that difficult to prepare. It will be the wow-factor every time you present it at the end of your dinner party, and can be made any time of year.
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Plum Spiced Custard Tart
<p style="text-align:justify">We’re ok with holiday drama - if it’s a dramatic-looking dessert like this! The buttery crust holds smooth, creamy custard, where the exotic flavours of rose and cardamom are waiting to delight your palate. Delightfully different, you’ll be proud to feature it on your table.</p>
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Chocolate Chestnut Ganache Tart
This simple yet elegant dessert mixes the rich tastes of ganache and chestnuts into a gloriously decadent indulgence. Serve it at your most special occasions, or bring it to a dinner party and wow your hosts!
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Chocolate Pumpkin Cake with Pumpkin Whipped Cream & Chocolate Ganache
We love pumpkin pie but thought we would try something a little different with some freshly cooked pumpkin like this Chocolate Pumpkin Cake with Pumpkin Whipped Cream and Chocolate Ganache.
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Cranberry Pecan Deep Dish Pie
Believe us when we tell you, you’re going to go nuts for this pie! A crunchy layer of toasted pecans hides a rich and gooey filling of cranberries and even more golden pecans. It’s so delicious, we had to make it deep dish!
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White Chocolate Raspberry Swirl Tart with a Dark Chocolate Crust
You can tell simply by looking at it, this tart is a true masterpiece. While it takes skill to perfect the white chocolate filling, it’s worth it when you see how delicately it pours on top of the rich dark chocolate crust. Then, the real fun begins! Play Picasso with the raspberry jam and swirl, twist and twirl your way into making designs that will make this tart a stunning treat.
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Cranberry Chocolate Upside-Down Cake
Always been too intimidated to bake a cake? Here’s the recipe to change all that. Surprisingly easy to make and decorate (it decorates itself when you flip it over!), this decadently rich, but not-too-sweet cake is truly worthy of your most special occasions. And yes, you can do it yourself!
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Pumpkin Cheesecake Swirl Brownies
These brownies are an extra decadent treat because of the pumpkin cheesecake topping that is baked into the brownie. With such a delicious pairing, you can't go wrong.
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Edit Menu
Your 2020 Menu
Appetizers
- Quick Tomato Jam and Crostini
Prep Time : 20 minutes
Cook Time : 45 minutes
- Pear, Almond, and Goat Cheese Parcels
Prep Time : 25 minutes
Cook Time : 50 minutes
- English Breakfast Tea Spiced Crab Apple Jelly
Prep Time : 25 minutes (or overnight)
Cook Time : 60 minutes
- Spiced Beet and Red Onion Jam
Prep Time : 15 minutes <br/> 30 minutes to overnight macerating time
Cook Time : 30 minutes
- Roasted Pears with Blue Cheese, Walnuts, and Figs
Prep Time : 15 minutes
Cook Time : 25 to 30 minutes
- Cream Cheese Log: Our Favourite Party Appetizer
Prep Time : 5 minutes <br/> 1 hour of chilling time
Cook Time : 10 minutes
- Party Pleasing Ginger Teriyaki Beef Skewers
Prep Time : 10 minutes <br/> 6 hours to marinade
Cook Time : 30 minutes
- Apple Spring Rolls
Prep Time : 15 minutes
Cook Time : 20 to 25 minutes
- Curried Carrot and Coconut Soup
Prep Time : 15 minutes
Cook Time : 20 minutes
Sides
- Pumpkin Spice Pull-Apart Dinner Rolls
Prep Time : 40 minutes <br/> approximately 2 hours rising time
Cook Time : 18 to 20 minutes
- Classic Cornbread
Prep Time : 15 minutes
Cook Time : 20 to 25 minutes
- Sweet and Savoury Roasted Sugar Pumpkin
Prep Time : 20 minutes
Cook Time : 30 to 35 minutes
- Easy Brown Sugar Glazed Squash
Prep Time : 20 minutes
Cook Time : 20 to 30 minutes
- Caramelized Brussels Sprouts
Prep Time : 10 minutes
Cook Time : 20 minutes
- Herb Roasted and Glazed Cauliflower
Prep Time : 5 minutes
Cook Time : 45 minutes
- Apple Kale Salad with Lemon Poppy Seed Vinaigrette
Prep Time : 10 minutes + 30 minutes chill time
- Spiced Marsala Wine Cranberry Sauce
Prep Time : 10 minutes
Cook Time : 20 minutes
- Sweet Sourdough
Prep Time : 2 hours 35 minutes
Cook Time : 35 to 45 minutes
- Savoury Pumpkin Bread Pudding
Prep Time : 35 minutes
Cook Time : 1 hour and 30 minutes
Entrées
- Glazed Roast Turkey
Prep Time : 25 minutes <br/> 3 days of brining
Cook Time : approximately 2 hours + 25 minutes
- Easy Holiday Brown Sugar Glazed Ham
Prep Time : 20 minutes
Cook Time : 2 hours 30 minutes
- Mint Glazed Leg of Lamb with Candied Vegetables
Prep Time : 40 minutes
Cook Time : 1 hour 10 minutes
- Lacquered Salmon with Crispy Skin
Prep Time : 15 minutes
Cook Time : 10 minutes
- Beet, Squash, and Kale Galette
Prep Time : 40 minutes
Cook Time : 50 minutes
- Shaved Asparagus Salad with Crusted Salmon
Prep Time : 30 minutes
Cook Time : 20 minutes
Beverages & Cocktails
- Sparkling Cranberry Mint Punch
Prep Time : 10 minutes
Cook Time : 35 minutes
- Pumpkin Spice and Apple Cocktail
Prep Time : 15 minutes <br/> 25 minutes cooling and chilling period
Cook Time : 5 minutes
- Our Favourite Mulled Apple Cider
Prep Time : 5 minutes
Cook Time : 10 to 15 minutes
- Pomegranate Rosemary Holiday Cocktail
Prep Time : 10 minutes
Cook Time : 5 minutes
- Spiced Vanilla Pear Cocktail
Prep Time : 10 minutes
Cook Time : 15 minutes
- Orange-Ginger Whisky Cocktail
Prep Time : 5 minutes <br/> 30 minutes cooling time
Cook Time : 5 minutes
- Simple and Decadent Chocolate Martini
Prep Time : 10 minutes
Cook Time : 5 minutes
- Red Sorrel Drink
Prep Time : 15 minutes <br/> 1 hour steeping time
Cook Time : 10 minutes
- Winter Sangria
Prep Time : 10 minutes <br/> 4 hrs (or overnight) chilling time
Cook Time : 3 minutes
Desserts
- Pumpkin Pie
Prep Time : 20 minutes
Cook Time : 45 to 50 mintutes
- Dutch Apple Pie
Prep Time : 15 minutes <br/> 40 minutes chill time
Cook Time : 60 to 75 minutes (depending on the apples used)
- Apple Rose Tart
Prep Time : 45 minutes
Cook Time : 1 hour 15 minutes
- Plum Spiced Custard Tart
Prep Time : 35 minutes <br/> 2 hours chilling time
Cook Time : 25 to 30 minutes
- Chocolate Chestnut Ganache Tart
Prep Time : 30 minutes <br/> 3+ hours chilling time (for the tart shell and for the chocolate chestnut tart to set)
Cook Time : 35 minutes
- Chocolate Pumpkin Cake with Pumpkin Whipped Cream & Chocolate Ganache
Prep Time : 40 minutes <br/> 1 hour cooling time
Cook Time : 40 to 50 minutes
- Cranberry Pecan Deep Dish Pie
Prep Time : 40 minutes
Cook Time : 55 to 60 minutes
- White Chocolate Raspberry Swirl Tart with a Dark Chocolate Crust
Prep Time : 40 minutes, plus 4 hours chill time
- Cranberry Chocolate Upside-Down Cake
Prep Time : 15 minutes <br/> 15 minutes cooling time
Cook Time : 60 to 70 minutes
- Pumpkin Cheesecake Swirl Brownies
Prep Time : 15 minutes
Cook Time : 35 to 40 minutes
You got this!


For the tomato jam:
- 1 tbsp (15 ml) olive oil
- 1 onion, finely minced
- 2 tsp (10 g) minced garlic
- 1 tsp (3 g) minced fresh thyme
- 1 tsp (2 g) minced fresh oregano
- ¾ tsp (4 g) salt
- ½ tsp (3 g) pepper
- ¼ tsp (1 g) chili flakes
- 2 lb (900 g) cherry tomatoes, halved
- 1 tbsp (15 ml) balsamic vinegar
- 1 cup (200 g) Redpath® Demerara Style Sugar, firmly packed
For the crostini:
- 1 french baguette, cut into ¼-inch slices, approximately 25 slices
- 2 tbsp (30 ml) olive oil
- ½ cup (40 g) grated parmesan cheese

For the tomato jam:
Heat olive oil in a large pan over medium heat. Stir in onions and cook for 10-15 minutes or until soft and golden, stirring occasionally.
Stir in garlic, thyme, oregano, salt, pepper, and chili flakes. Cook stirring for 1 minute.
Add tomatoes and cook, stirring occasionally, until tomatoes have broken down and released most of their moisture; about 20 minutes. Stir in vinegar and cook for 1 minute.
Add Redpath® Demerara Style Sugar to pan and cook over medium-low heat, stirring occasionally, until mixture has thickened; about 15-20 minutes. Remove from heat and let cool.
For the crostini:
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Scatter bread slices in a single layer on prepared baking sheet. Brush each side of bread with olive oil.
Place in preheated oven and bake until golden; about 5 minutes per side.
For the assembly:
Spread 1 tbsp (15 g) of tomato jam on each crostini, sprinkle with cheese, and serve.
*Plum tomatoes, with the seeds removed, can be used in place of cherry tomatoes.
*Mix together 1 (130 g) package of goats cheese with 2 tbsp (30 ml) milk, spread on baked crostini and top with tomato jam for an easy variation to the sweet treat.

- 2 tbsp (28 g) butter
- 1 small onion (105 g) finely sliced
- 3 pears (300 g) peeled and chopped
- 1 tsp (4 g) minced rosemary
- ½ tsp (3 g) salt
- ¼ cup (50 g) Redpath® Dark Brown Sugar, packed
- ⅓ cup (40 g) toasted and chopped almonds
- 6 sheets phyllo pastry, defrosted
- 3 tbsp (42 ml) melted butter
- ¼ cup (65 g) goat cheese, crumbled

Melt butter in a medium frying pan over medium heat. Add onion and cook until soft and golden; about 20 minutes.
Increase heat to medium-high and stir in pears, rosemary, and salt; cook for an additional 10 minutes. Stir in Redpath® Dark Brown Sugar and cook, stirring often, until sugar has melted and pears are golden; about 2-3 minutes. Remove from heat and let mixture cool. Once cooled stir in almonds.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Working with one sheet of phyllo pastry at a time, keeping the rest covered, brush with melted butter. Place another sheet directly on top, brush with butter and top with a third phyllo sheet. Using a sharp knife slice layered pastry into 12 even squares.
Place 1 heaping tbsp (20 g) of pear filling in the center of each pastry square, and top with ½ tsp (4 g) of goat cheese. Lightly brush the edges of each cut square with butter, bring corners together and pinch in the center to seal and form a parcel. Place on prepared baking sheet.
Repeat with remaining phyllo sheets.
Place in preheated oven and bake until golden; about 10-12 minutes. Let cool slightly then place on a wire cooling rack; serve warm or at room temperature.
*Turn this into a sweet treat by omitting the onions and stirring 2 tbsp (25 g) of Redpath® Dark Brown Sugar and 1 tsp (3 g) cinnamon into the goat cheese; assemble like original recipe.
*Any leftover pastry can be re-rolled and wrapped in plastic wrap and either stored in the fridge for 1 week or freezer for 3 months.

- 16 cups (4 lbs / 1816 g) whole crab apples, cut into quarters, stems and stem bottoms removed (unpeeled)
- 7 cups (1680 ml) water, or just to cover
- 12 strips (about 1 medium-sized lemon) lemon zest
- 3 pieces 3” (7.6 cm) cinnamon sticks
- 2 tbsp (10 g) pink peppercorns
- 1 inch (26 g) fresh ginger root, sliced into rounds
- 3 English Breakfast tea bags
- 2½ cups (500 g) Redpath® Granulated Sugar
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) apple cider vinegar

In a large pot, combine the crab apple pieces with water, lemon peels, cinnamon sticks, pink peppercorns and ginger. Bring mixture to a boil on medium-high heat, reduce heat and simmer; 20 minutes. Add in the tea bags and simmer for another 5 to 10 minutes, or until crab apples are soft.
Pour mixture into a strainer lined with cheesecloth, and set over another large pot. Allow apples to strain, pressing down to extract as much flavour as possible. If a clearer jelly is desired, allow the mixture to drip for several hours (or overnight).
Discard solids. Add sugar, lemon juice, and apple cider vinegar to the crab apple juice. Place pot on medium-high heat and bring to a rolling boil, stirring continuously. Place a thermometer into the jelly. Once it comes to a rolling boil, stir and boil until jelly comes to 430ºF (220ºC). Once temperature is reached, take off heat and skim any foam off with a slotted spoon.
Fill sterilized jars with hot crab apple jelly, leaving about ¼-inch of space from the rim. Wipe rims and seal with a lid; until tight. Allow jelly to stand, undisturbed, for 12 hours at room temperature. Once opened, make sure to jelly remains in the refrigerator.
*Have ready 5 to 6 (1 cup/240 ml) sterilized jars before proceeding with recipe.
*Place a plate or lid over the pieces of apple in the pot, in order to hold the apples down, before filling with water just enough to cover the apples.
*Try different flavoured teas with this recipe - green, earl grey, hibiscus all work wonderfully!

- 4½ cups / 1 lb (454 g) grated beets, washed and peeled
- 1⅓ cups (185 g) red onion, finely diced
- 2 cups (434 g) Redpath® Golden Yellow Sugar, packed
- 6 strips of lemon zest
- ¼ cup (60 ml) fresh lemon juice
- 1 tbsp (6 g) grated fresh ginger
- 1 3-inch cinnamon stick
- 1 tsp (4 g) chilli flakes
- ½ tsp (3 g) salt

In a large, non-reactive bowl (stainless steel, glass or ceramic), add grated beets and diced onions. Stir until beets and onions are evenly distributed throughout.
Add in the Redpath® Golden Yellow Sugar, strips of lemon zest, lemon juice, ginger, cinnamon stick, chilli flakes, and salt. Toss to ensure beets and onions are well coated and all sugar is moistened. Cover bowl with plastic wrap and allow to macerate for at least 30 minutes and up to overnight.
Transfer the mixture into a large heavy-bottomed pot and place over medium-high heat. Bring mixture to a boil, stirring to dissolve sugar and to prevent scorching. Boil for 20 minutes or until mixture begins to foam. Lower heat slightly and skim off any foam with a spoon.
Check to see if the jam is ready by doing the spoon test as described in the chef’s notes. Also, taste the jam to see if there is a balance of sweetness and tartness. If desired, add an additional tablespoon (15 ml) of lemon juice to the pot if the jam is too sweet. Keep boiling after adding any additional lemon juice until the jam passes the spoon test or jam reaches 220°F (104°C).
Remove from heat and carefully spoon into sterilized jars. Discard cinnamon stick and lemon peels. Sterilize your jars by following the steps in Jam Making 101.
Serve on charcuterie or cheese boards and/or spoon onto crostini.

- 4 firm Bosc or Bartlett pears, halved and cored
- 3 tbsp (45 ml) fresh lemon juice
- 1 cup (125 g) blue cheese (Danish Blue, Gorgonzola, or Stilton)
- ¼ cup (30 g) walnuts
- ¼ cup (3 pieces) dried figs, diced
- 1 tsp (2 g) fresh thyme, minced
- ½ tsp (1 g) fresh rosemary, minced
- ¼ cup (50 g) Redpath® Golden Yellow Sugar
- 3 tbsp (45 ml) apple cider vinegar
- 3 tbsp (42 g) butter, melted
- ¼ tsp (1 g) fine sea salt
- ¼ tsp (2 g) black pepper

Preheat oven to 400℉ (200℃).
Slice a thin portion off of the rounded sides of each pear so that pears can sit in baking dish without wobbling.
To prevent browning, toss halved, and cored pears with lemon juice.
In a small bowl gently toss blue cheese, walnuts, dried figs, thyme, and rosemary together. Set aside.
In a small bowl whisk together the apple cider vinegar, sugar, melted butter, salt, and pepper. Pour vinegar mixture over pears and toss to ensure fruit is evenly coated.
Fill each pear with the blue cheese mixture, and place into baking dish. Spoon the leftover vinegar mixture over pears.
Place baking dish into preheated oven and bake for 25 to 30 minutes. Halfway through the cooking period, baste the pears with a spoon, with the vinegar sauce.
*Filled pears can be made a day ahead, placed into baking dish, covered with plastic wrap, and baked the next day.
*For a milder flavour, substitute blue cheese with Brie or mozzarella.
*Pecans or almonds can be used in place of walnuts.

For the cream cheese filling
- 1 pkg (8 oz) cream cheese, room temperature
- 2-3 garlic cloves, minced
For the Pecan Coating:
- ¼ cup (57 g) unsalted butter
- ¼ cup (55 g) Redpath® Dark Brown Sugar, packed
- 2 tsp (10 g) dry mustard
- 1 cup (128 g) chopped pecans

For the filling
In a medium sized bowl, beat the cream cheese until soft and smooth.
Mince the garlic very fine, then add to the cream cheese and stir in until well distributed.
Place the cream cheese mixture on a large sheet of plastic wrap, then carefully shape it into a log and roll it tight in the plastic wrap. Place in the fridge to let it set, at least 1 hour.
For the Pecan Coating
In a medium saucepan, stir together the butter, brown sugar, and dry mustard. Cook over medium heat until it starts to bubble, stirring constantly all the while.
Once the mixture starts bubbling, lower the heat and add in the chopped pecans. Continue cooking over low heat, stirring constantly, until the pecans are entirely coated and the moisture has been absorbed by them. Remove from heat and assemble the cheese log.
For the assembly
Take the cream cheese log out of the fridge and carefully unwrap the plastic, but leave the log on top of the plastic, as you will use it to help you coat the log.
Scoop out some of the pecan topping onto the log, carefully pressing it around the sides of the cream cheese. Once once side is covered, use the plastic wrap to carefully roll the log over so that you can coat the uncovered side.
Once you've covered the cream cheese entirely in the pecan coating, wrap it back up in the plastic and transfer to the fridge to chill until firm, at least 1 hour or until you're ready to serve. Serve with crackers and fresh vegetables. Store leftovers in the fridge, well wrapped, for up to five days.

- 1 cup (250 mL) soy sauce
- ½ cup (125 mL) water
- 1½ cup (300 g) Redpath® Golden Yellow Sugar
- ¼ cup (60 mL) vegetable oil
- 3 garlic cloves, minced
- 2 tbsp (30 g) grated fresh ginger
- 4 lbs boneless round steak
- Wooden skewers

In a large bowl, combine soy sauce, water, brown sugar, and oil.
Use a microplane to grate the garlic cloves and ginger, or mince them with a knife. Add to the sugar mixture.
Gently cut the steak into square pieces, then place them in the marinade. Cover with plastic and transfer to the fridge to let them marinate for at least 6 hours or overnight.
Before cooking the beef, soak the skewers in water for 30 minutes (this will prevent them from burning while in the oven).
Preheat oven to 350°F (177°C). Pierce the pieces of beef on the skewers, then place on a parchment-lined baking tray. Cook in the oven for a total of 30 minutes, rotating the skewers every 10 minutes. Let cool slightly before serving.

- 2 green apples, peeled and julienned
- 1 lemon, juiced
- ⅓ cup (70 g) Redpath® Granulated Sugar
- 1 tbsp (8 g) cornstarch
- 1 tsp (4g) ground cinnamon
- ¼ tsp (1 g) ground nutmeg
- ¼ teaspoon (1 g) ground allspice
- ⅛ tsp salt
- 1 egg, lightly beaten
- 16 egg roll wrappers
- Cooking spray for coating

Preheat the oven to 375°F (190°C).
Place the apples and lemon juice together in a bowl and toss to coat.
Add Redpath® Granulated Sugar, followed by cornstarch, spices and salt, toss to coat.
Allow the mixture to sit for about 10 minutes. This gives the flavours time to combine and allows the cornstarch to hydrate.
Once the filling has been rested lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.
Spread approximately 3 tablespoons of the filling across one side of the prepared egg roll wrapper.
Fold the sides over the filling. Carefully roll the filling tightly in the wrapper and press gently to seal the edge.
Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat with the remaining filling until all the filling has been used.
Bake egg rolls for 20 to 25 minutes or until they are golden brown and crisp.
Serve them while warm with a little caramel sauce or sweetened whipped cream. You could also allow them to cool and pack them as perfect portable treats for kids heading to school.
*If you're not a fan of any of the spices included in the recipe feel free to mix and match some of your favourites like ground ginger with cinnamon and clove.

- 2 tbsp (20 g) red curry paste
- 1 tbsp (15 g) vegetable oil
- 1 medium onion, finely chopped
- 1 garlic clove, chopped
- 2 cm ginger root, grated
- 1 kg carrots, trimmed and sliced
- 2 lemon grass stalks, smashed
- zest and juice of 1 lime
- 2 cups (400 g) coconut milk
- 4 cups (1 L) vegetable stock
- 3 tbsp (45 g) Redpath ® Dark Brown Sugar, packed
- 1 tsp (6 g), salt

Heat the oil in a large pan with a lid. Add onion, garlic, ginger, and salt. Cook for three to five minutes until soft.
Stir in carrots, curry paste, and lemongrass. Cover and cook on low heat for five minutes, stirring occasionally.
Add Redpath® Dark Brown Sugar, coconut milk, and vegetable stock to the pot. Bring to a boil. Then reduce heat to simmer for 15 minutes, or until carrots are soft. Remove from heat.
Remove the lemongrass. Use a stick blender or food processor to puree until smooth.
Add lime juice and zest to soup, stir and enjoy.

For the rolls:
- 1 cup (240 g) pumpkin puree, canned
- 1¼ tsp (3 g) ground cinnamon
- 1 tsp (2 g) ground ginger
- ½ tsp (1 g) ground nutmeg
- ¼ tsp (1 g) cayenne pepper
- ¼ tsp (1 g) ground cumin
- ¼ tsp (1 g) ground allspice
- ⅛ tsp (1 g) ground cloves
- 2¼ tsp (14 g) salt, divided
- ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
- ⅓ cup (83 ml) water, warmed to 110°F (43°C)
- 2¼ tsp (8 g) instant yeast
- ⅓ cup (83 ml) plain yogurt, full-fat
- 1 egg, lightly beaten
- ¼ cup (60 ml) canola oil
- 4⅓ cups (520 g) bread flour
For the egg wash:
- 1 egg
- 1 tbsp (15 ml) water
Toppings (optional):
- Pepitas, raw
- Flaky sea salt or kosher salt

In a small pot over medium heat, stir the pumpkin puree until most of the excess moisture is cooked out; 5 minutes. The pumpkin puree should be fragrant and almost paste-like in consistency. Remove from the heat and immediately add in the cinnamon, ginger, nutmeg, cayenne, cumin, allspice, cloves, and ¼ teaspoon (2 grams) of salt. Stir to combine.
In the bowl of a stand mixer, stir 1 teaspoon (4 grams) Redpath® Golden Yellow Sugar into the warm water. Sprinkle in the instant yeast and stir to dissolve. Let sit until mixture is foamy; 5 minutes.
Whisk together the yogurt and egg until well combined. Add mixture to the bowl of the stand mixer. Add in the remaining Redpath® Golden Yellow Sugar, canola oil, and the cooked pumpkin puree. Using the paddle attachment, stir to combine.
Add in 1 cup (120 grams) of the bread flour and the remaining salt, and mix on low speed until just combined.
Switch to the dough hook. Mix on low speed and gradually add the remaining flour into the bowl until it begins to form a soft, yet tacky dough. Continue to knead the dough until dough begins to come away from the sides of the bowl and forms a ball; 10 to 15 minutes.
Continue to knead dough until it forms a soft, smooth, supple ball of dough that holds its shape when held in the palm of your hand; 8 to 10 minutes. This can be done by hand on a lightly floured work-surface; 10 to 15 minutes.
Lightly grease a large bowl. Place the dough rounded side down first, and flip it over to ensure the dough is lightly greased. Cover with plastic wrap or a damp, lint-free kitchen towel placed over the bowl; the light greasing will prevent the dough from sticking. Place the covered bowl in a warm, draft-free location to rise until almost doubled in size; about 45 minutes.
Grease a 9” x 13” baking pan. Set aside.
Turn the dough out onto a lightly floured work surface. Gently flatten the dough to redistribute the gasses in the dough. Using a sharp chef’s knife or bench scraper, divide the dough into 18 equal pieces.
Round and shape each piece of dough to form a smooth ball. Evenly arrange the rounded dough into the prepared baking pan into 3 rows of six.
Cover the pan loosely with plastic wrap or a damp kitchen towel and place in a warm, draft-free location until the balls of dough are puffy and touching one another; about 45 minutes to 1 hour.
Preheat oven to 375°F (191°C) about 30 minutes into the 2nd rise to ensure the oven is ready when the rolls have finished proofing.
Whisk together the egg and water. Lightly brush the tops of the rolls with the egg wash, and if desired, sprinkle raw pepitas over the rolls. Also, if using, lightly sprinkle the rolls with flaky sea salt.
Place pan into the preheated oven and bake for 18 to 20 minutes or until a thermometer inserted in the center of a center roll registers 190°F (88°C).
Remove from oven and allow to cool in the pan; 10 minutes. Turn the rolls out of the pan onto a wire cooling rack. Serve warm.
Completely cooled rolls can be placed into a resealable plastic bag or wrapped in plastic wrap for up to 4 days at room temperature, or can be wrapped in plastic wrap, placed into a freezer safe bag, and frozen for up to 6 months.
*Ensure that you are not using pumpkin pie filling; look for canned pumpkin.
*Homemade pumpkin puree can be used in place of the canned pumpkin, if desired.
*Ensure all ingredients are at room temperature (eg. yogurt and egg) before proceeding with the recipe.
*For a herbaceous note, add a tablespoon of finely chopped fresh herbs (eg. rosemary, thyme, or sage) to the pumpkin dinner rolls when adding in the spices.
*If a stand mixer is unavailable, use a large bowl and a wooden spoon or stiff rubber spatula to do steps 2 to 5. In step 5, switch to a bowl scraper if possible, to scrape the dough from the bottom of the bowl and fold it over the top, repeating this process until the dough is manageable. This process will take several minutes longer than using a stand mixer.
*If kneading the last part by hand, be light-handed. Pushing the dough down into the table rather than gently pushing the dough across the table can yield a dough that feels too sticky or wet. Use a bench scraper or plastic bowl scraper to aid you in folding the over onto itself, or scraping the dough off the worksurface.
*For evenly sized rolls, weigh dough after it has doubled in size, and after it has been degassed. Divide weight by 18.
*Serve with honey-butter, salted butter, cranberry sauce, gravy, or drizzled with extra virgin olive oil.
*Can be used to make mini sliders with leftover turkey slices and stuffing.

- 2½ cups (313 g) all-purpose flour
- 1 cup (164 g) yellow cornmeal, fine
- 2 tsp (10 g) baking powder
- 1 tsp (6 g) salt
- 1 tsp (5 g) baking soda
- ⅓ cup (76 g) unsalted butter, melted and cooled
- ¼ cup (63 ml) canola oil
- ¼ cup (54 g) Redpath® Golden Yellow Sugar (packed)
- 2 eggs
- 1 cup (250 ml) whole milk
- ¾ cup (188 ml) sour cream
- 1 cup (160 g) fresh kernels from 1 cob of corn or frozen corn

Preheat oven to 400°F (205°C). Grease a 13x9-inch pan or a 10” cast iron skillet.
In a large bowl, combine flour, cornmeal, baking powder, salt, and baking soda. Whisk together until well combined.
In a separate bowl, whisk the melted butter, canola oil, and Redpath® Golden Yellow Sugar together until combined.
Whisk eggs into the wet mixture.
Add milk and sour cream, whisk until fully blended.
Pour the wet ingredients into the dry ingredients, gently fold together until a few flour streaks remain.
Fold in the corn kernels, making sure they are evenly distributed.
Pour the batter and smooth into the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the centre of the cornbread comes out clean and the top is golden brown in colour. Let cool before slicing.
*Redpath Dark Brown Sugar can be used in place of the Redpath Golden Yellow Sugar.
*The fine cornmeal can be substituted with medium or coarse cornmeal; however, the cornbread will be more crumbly and a bit drier in texture. Best to use a mixture of fine and coarse cornmeal if wanting to substitute.
*Try using white or blue cornmeal in place of the yellow cornmeal.
*Full-fat yogurt can be substituted for the sour cream.
*Add 1 or 2 tablespoons of minced jalapenos when adding the corn kernels for added heat. Keep the seeds if you want it extra spicy. Remove for a subtle hint of spice.
*Add 1/2 cup of cheddar cheese (or any cheese) to the dry ingredients for cheesy cornbread.
*Experiment by adding minced garlic, fresh or dried herbs (eg. thyme, rosemary, chives, sage).
*Spread with butter and/or honey sprinkled with salt.
*Serve as a side to chili, soups, or stews.

- 1 or 2 (3 to 3 ½ lb / 1362 g) small pie pumpkins, washed and seeded
- 2 tbsp (30 ml) melted coconut oil or olive oil
- 1 tbsp (15 ml) lemon juice
- 4 tsp (3 g) fresh thyme leaves, roughly chopped
- 3 pcs (3 tsp) garlic cloves, minced
- ¼ cup (54 g) Redpath® Dark Brown Sugar
- 1 tsp (2 g) ground ginger
- ½ tsp (3 g) salt
- ½ tsp (1 g) smoked paprika
- ¼ tsp (1 g) ground cinnamon

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper.
With a sharp chef’s knife, cut the washed and seeded pumpkin into ¾-inch to 1-inch slices.
In a large bowl, combine the melted coconut oil or olive oil, lemon juice, chopped fresh thyme leaves, and minced garlic. Add in the sliced sugar pumpkins. Toss to evenly coat.
In a medium bowl, whisk together the Redpath® Dark Brown Sugar, ground ginger, salt, smoked paprika, cayenne pepper, and ground cinnamon, until spices are evenly distributed throughout the brown sugar.
Sprinkle the brown sugar mixture over the pumpkin slices. Toss to evenly coat.
Transfer the pumpkin slices onto the prepared baking sheet. Spoon any leftover mixture in the bowl onto the slices.
Bake for 30 to 40 minutes until pumpkin is fork tender and caramelized. Sprinkle with fresh thyme (optional) before serving.
*Substitute any winter squash for the sugar pumpkin. Good ones to try are kabocha, butternut, acorn, or delicata.
*Wash the outside of the pumpkin thoroughly to get rid of any dirt before cutting.
*Pierce the skin a few times with a fork or a paring knife and microwave for about 5 minutes to make it easier to cut open the pumpkin.
*Slice off the stem to make a flat surface. Lay that flat surface on a cutting board to ensure the pumpkin does not roll away from you when slicing.
*Roast the seeds that you remove from the pumpkin for a tasty snack.

- 2 medium sized butternut squash (about 6 cups sliced squash)
- 1/2 cup (100 g) Redpath® Golden Yellow Sugar
- 2 tsp (10 g) cinnamon
- 1/4 tsp (1 g) nutmeg
- 1/4 tsp (1 g) salt
- 3 tbsp (43 g) unsalted butter, melted

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.

- 2 lbs (900 g) Brussels sprouts
- 3 tbsp (45 ml) olive oil
- ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
- ¼ cup (60 ml) water
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 g) dijon mustard
- ½ tsp (2 g) ground nutmeg
- ½ tsp (2 g) ground cumin
- ½ tsp (1 g) ground black pepper
- ½ tsp (1 g) ground black pepper
- ½ tsp (3 g) salt

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.
*Don't be afraid to allow the Brussels sprouts to become dark brown in spots, especially on the cut side. This caramelizing of the sprouts' natural sugars adds a deep toasted flavour.

- 1 head of cauliflower
- 1 tbsp (15 g) Redpath® Dark Brown Sugar
- 1 tsp (2 g) salt
- 1 tsp (2 g) ground black pepper
- ½ tsp (1 g) chopped thyme
- 2 tbsp (30 ml) lemon juice
- 2 tsp (8 g) prepared dijon mustard
- ¼ cup (60 g) ranch dressing
- ¼ cup (60 ml) vegetable oil
- 1 chive, minced

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.
*In the summertime, you can place it on a cast iron pan and cook it on the barbecue.

For the salad:
- 1 bunch lacinato kale (also called dinosaur kale)
- 1 green apple, cored & chopped
- 1/3 cup (36 g) raisins
- 1/4 cup (35 g) toasted sunflower seeds
For the lemon poppy seed vinaigrette:
- 1 clove garlic, minced
- 3 tbsp chopped shallots
- Juice of 3 lemons
- 1/4 cup (50 g) Redpath® Granulated Sugar
- 1/2 tsp (2 g) mustard
- 3/4 cup (175 ml) olive oil
- 1 tbsp (9 g) poppy seeds
- salt & pepper to taste

For the lemon poppy seed vinaigrette:
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.
For the salad:
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.

- 6 strips (5 g) orange zest
- 3 in (7.6 cm) cinnamon stick
- 6 pcs (1 g) whole cloves
- ¼ tsp (1 g) juniper berries
- ¼ tsp (1 g) black peppercorns
- ½ cup (120 ml) Marsala wine
- ¼ cup (60 ml) orange juice, freshly squeezed
- 1 tbsp (16 g) finely grated fresh ginger
- half vanilla bean
- ⅔ cup (145 g) Redpath® Demerara Style Sugar, firmly packed
- 4 cups (442 g) fresh cranberries
- ¼ tsp (1 g) salt

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.
*This sauce will thicken as it cools.
*Use port or a dry red wine, if Marsala wine is not available.
*For more of a red sauce, substitute the orange juice with cranberry juice or pomegranate juice.
*Redpath® Dark Brown, Redpath® Golden Yellow and Redpath® Granulated Sugar can be used in place of the Redpath® Demerara Style Sugar.

For the sourdough bread
- 2 cups (240 g) bread flour
- 1½ cup (375 g) active starter (test by dropping a small amount into a glass of water, if starter floats, it is active and ready to use, recipe for starter follows)
- ¼ cup + 2 tbsp (90 ml) distilled water, room temperature
- ¼ cup (50 g) Redpath® Golden Yellow Sugar, lightly packed
- 1 tsp (5 ml) extra virgin olive oil
- 2 tsp (12 g) fine sea salt
- Cornmeal for dusting
For the starter
- 1 cup (125 g) whole wheat flour
- ½ cup (120 ml) distilled water, room temperature
For feeding and bulking up the starter
- 1 cup (120 g) bread flour
- ½ cup (120 ml) distilled water, room temperature
For the 6th day of the starter
- 1 cup (120 g) bread flour
- ½ cup (120 ml) distilled water, room temperature

For the sourdough bread
In the bowl of a stand mixer with the hook attachment, combine bread flour, sourdough starter, water, sugar, and oil.
On low speed, mix until dough pulls away and cleans the sides of the bowl; about 3 to 5 minutes. Cover mixer bowl loosely with plastic wrap to prevent dough from drying out, and allow to rest 15 minutes.
Sprinkle fine sea salt over the dough. Mix until salt is incorporated into the dough and forms a smooth ball; about 5 minutes.
Grease a large bowl with a small amount of oil. Place dough into the bowl, flipping the ball of dough to lightly grease the top of the dough. Flip ball over. Cover bowl with plastic wrap and let it rest in a warm place, free from drafts. Let dough double in size. This will take from 1 to 2 hours. Once doubled in size, sprinkle the bottom of a dutch oven with cornmeal; this will prevent the sourdough from sticking to the bottom of the pot.
Being careful not to deflate the dough too much, transfer the dough to a very lightly floured surface. Shape and round the dough by moving the dough in a circular motion by pushing and pulling the dough, making sure the bottom side stays in contact with the work surface.
Once rounded and satisfied with the shape, place the sourdough into the prepared dutch oven. Cover with the lid. Let it rise again until almost doubled; about an hour. Meanwhile, preheat oven to 450℉ (220℃).
Once dough has proofed and is ready to go in the oven, dust the top of the dough lightly with bread flour. Take a sharp paring knife or a serrated knife and carefully slash a quarter inch deep “#” or “X” or “/” into the top of the dough.
Place Dutch oven with the lid on, into the hot oven. Bake for 10 minutes. Reduce oven temperature to 400℉ (200℃) and bake for 10 minutes. Take lid off. Bake for an additional 15 to 25 minutes or until the internal temperature reaches 212℉ (100℃). The crust should be a deep golden brown and when tapped should produce a hollow sound. It should also feel light for its size.
Take out of oven, and immediately remove sourdough from the Dutch oven. Cool completely on a wire rack before cutting. Bread can be kept up to 3 days well wrapped in plastic wrap at room temperature or frozen for up to 2 weeks or longer.
For the starter
In a large clean container or 4-cup measuring cup, combine whole wheat flour and distilled water until the flour absorbs all of the water and a homogenous dough forms.
*If distilled water is not available, allow tap water to dechlorinate by allowing a jug of water loosely covered to sit on a counter overnight. Alternatively, boiling water will get rid of the chlorine that may be present in tap water; allow it to cool slightly to room temperature before using.
Loosely cover with plastic wrap or a clean kitchen towel. Set in a warm location. The bacteria present in the air and surroundings will combine with the warm water, and the wild yeast present on the flour which will break down into a form of sugar which will “feed” the yeast, producing a gas (carbon dioxide). This bubbling action is what makes a loaf of bread rise without the need of additional yeast.
For feeding and bulking up the starter
Combine starter with the bread flour and water, until well mixed. Ensure no pockets of dried flour are present and water is absorbed. Transfer to a larger container if necessary. Place starter in a warm location. Repeat this procedure for 5 days.
For the 6th day of the starter
Take out 25% of the starter, and throw out the rest or gift it to someone. Add 75% of bread flour and water. (37.5% flour and 37.5% water) For example: weight of entire starter = 4 cups (1000 g), 25% of 4 cups = 1 cup (250 g) of starter. Required to have 3 cups + 2 tablespoons (375 g) bread flour, and 1½ cups + 1 tablespoon (375 ml) water.
In a large container, combine 1 cup starter with bread flour and water, until flour has absorbed all of the water.
*If unable to feed starter for a long period of time, place covered container into the fridge, or for an indefinite amount of time, place into freezer. Do not use a glass vessel if placing into freezer. Take starter out of fridge and allow to come to room temperature before proceeding to feed it; about an hour. Take starter out of the freezer at least a day or two to thaw out before feeding it. After a few feedings, the starter should bounce back (it should double or triple in size).
*If a starter begins to smell like stinky feet or a mold develops, the starter has died. Throw away, and start the process over again.
*It is best to use a starter that has had several feedings over a course of a few weeks to ensure a more mature and active starter that will have enough power and lift to produce a well-risen sourdough.
*Don't be discouraged, sourdough can be temperamental and may take several attempts before a satisfactory loaf is achieved.
*Proofing times may vary, depending on the activeness of the starter and warmth of the kitchen. In colder months, an hour proofing time may take upwards to 4 hours to 6 hours. Be patient.
*If unsuccessful in keeping a starter active and alive , one may be able to purchase some at the local bakery.
*Bread can be frozen once it is completely cooled. Double wrap in plastic wrap, and place in freezer. To reheat, preheat oven to 500℉ (250℃), lightly mist unwrapped frozen sourdough with water. Place into preheated oven for 3 to 5 minutes.

- 1 medium pie pumpkin (about 1.5 kg) or 5 cups (700 g) peeled, cubed pumpkin (see Chef’s Tips)
- 3 tbsp (45 ml) olive oil, divided
- 1 tsp (6 g) salt, divided
- 1 tsp (3 g) cinnamon
- ½ tsp (2 g) ground cardamom
- ½ tsp (1 g) black pepper
- ¼ tsp (1 g) ground cloves
- ¼ tsp (1 g) ground nutmeg
- ⅓ cup (72 g) Redpath® Demerara Style Sugar, packed
- 1 cup (135 g) diced celery (about 2 large stalks)
- 1 cup (125 g) diced onion (about 1 medium onion)
- 1 large clove (5 g) garlic, minced
- 3 cups (198 g) white button mushrooms, sliced
- 1 tbsp (3 g) chopped fresh sage
- 1 tbsp (3 g) chopped fresh rosemary
- 1 loaf (450 g) crusty white bread, cut into 1 inch (2.5 cm) cubes
- 2 ½ cups (600 ml) milk
- ¾ cup (180 ml) heavy cream
- 6 large eggs
- 1 ¼ cups (78 g) grated parmesan cheese, divided

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil.
Wash pumpkin, pierce all over with a fork and place in the oven on the prepared baking sheet; 30 minutes.
Cut pumpkin in half and scoop out seeds and stringy flesh. Carefully peel each half and cut into ¾ inch (2 centimetre) cubes.
Place pumpkin in a large bowl and toss with 1 tablespoon (15 millilitres) olive oil, ½ teaspoon (3 grams) salt, cinnamon, cardamom, pepper, cloves and nutmeg.
Spread pumpkin in a single layer on the prepared baking sheet and roast for 15 minutes. Remove from oven and sprinkle evenly with the Redpath® Demerara Style Sugar. Return to the oven for 15 minutes. Remove and set aside to cool.
Grease a 9 x 13 inch (23 x 33 centimetre) baking dish.
Heat 1 tablespoon (15 millilitres) of olive oil in a skillet over medium heat. Add the onion, celery and garlic and cook until softened, about 8 minutes. Transfer mixture to a large bowl.
Add the remaining 1 tablespoon (15 millilitres) of olive oil to the skillet and sautée the mushrooms with the sage and rosemary until golden and they release their juices.
Transfer mushrooms to the bowl with the onion mixture. Add the cooled pumpkin, bread cubes and one cup (62 grams) of parmesan cheese. Toss well to combine and transfer to the prepared baking dish.
In a separate large bowl whisk together the milk, cream and eggs. Pour over the bread pumpkin mixture. Cover dish tightly with aluminum foil and refrigerate for 1 hour.
Lower oven to 350°F (180°C).
Bake bread pudding covered; 45 minutes. Remove foil, sprinkle with remaining ¼ cup (16 g) of parmesan and bake uncovered; 15 minutes.
Remove and allow to rest 10 minutes before serving.
*To save time, peeled and cubed pumpkin can be purchased in the frozen section of many grocery stores. If pumpkin is not available, this recipe is just as delicious with butternut squash.
*Savoury Pumpkin Bread Pudding can be prepared a day in advance. Pour the custard over the bread mixture, cover well with plastic wrap and refrigerate for up to 24 hours. Allow to rest for 30 minutes at room temperature before exchanging the plastic wrap for aluminum foil and baking.

- 1 8-12 lb (3632 g to 5448 g) turkey (fresh or thawed from frozen), giblets and neck removed from the cavity
For the dry-brine:
- 2 tbsp (17 g) kosher salt
- 1 tbsp (14 g) Redpath® Dark Brown Sugar
- 1 tbsp (2 g) fresh sage, finely chopped
- 2 tsp (2 g) fresh thyme, finely chopped
- 2 tsp (2 g) fresh rosemary, finely chopped
- ½ tsp (1 g) black pepper, preferably freshly ground
For the glaze:
- ¾ cup (188 ml) chicken stock
- ½ cup (113 g) butter, unsalted
- ¼ cup (54 g) Redpath® Dark Brown Sugar
- 1 tbsp (15 ml) honey
- 8 pcs (9 g) lemon or orange zest, wide strips
- 2 tsp (4 g) smoked paprika
- 1 tsp (6 g) garlic powder
- 1 tsp (3 g) onion powder

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.
For 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.
To assemble:
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.
*If using a larger bird or smaller cuts of meat (for example, if just using turkey breast or a chicken), the rule of thumb is for every 4 to 5 lbs, use 1 tablespoon of kosher salt, 1 tablespoon of fresh herbs, and ¼ teaspoon of black pepper.
*This recipe can also be used for roasting a chicken.
*Try different herbs in the dry-brine.
*If the turkey appears to be browning too quickly, simply tent with aluminum foil.
*If the pan is dry while roasting, add a cup or two of chicken/turkey broth or water to the pan.
*If you want to roast vegetables with the turkey, add them around the outside of the turkey during the last 45 minutes of roasting.
*If planning to use any of the pan drippings as gravy, do not season until the very end. It will likely not need any salt.
*If using a frozen turkey, ensure that the turkey is completely thawed. Thaw frozen turkey on the bottom shelf of the fridge in its original packaging. Allow at least 24 hours for every 5 lbs.
*Do not brine preseasoned, pre-salted, self-basting turkeys as this will result in an overly salted bird.
*Start dry-brining the fresh or thawed turkey 3 days before you plan on roasting the turkey.
*Optional: Lemon or orange wedges (whichever citrus zest was used in the glaze) can be thrown into the cavity of the turkey, along with sprigs of sage, thyme, and/or rosemary, a quartered onion, and/or garlic cloves.

- 7 to 8 lb smoked fresh ham, bone-in*
- 2/3 cup (135 g) Redpath® Golden Yellow Sugar, packed
- 1/4 cup (50 g) smooth dijon mustard
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 g) finely grated fresh ginger
- 2 cloves garlic, minced
- 2 tbsp (30 ml) water
- whole cloves
- salt

Bring the ham to room temperature. Preheat oven to 275°F (135°C).
Place the ham, fat side up, on a cutting board. Using a sharp knife, score the fat in a criss-cross pattern, taking care not to cut into the meat. Stud the ham with cloves, pressing them into the scored lines.
If using an uncooked ham, rub the entire ham with a generous amount of salt, then cook in the preheated oven for 1 hour. The scored fat will begin to open up. If using a pre-cooked ham, first glaze it before placing in the oven.
Prepare the glaze. In a small saucepan, combine the brown sugar, mustard, vinegar, ginger, garlic, and water. Bring the mixture to a simmer over medium heat, then cook over low heat until the glaze thickens slightly, about 2 - 3 minutes.
Remove the ham from the oven (if cooking a fresh ham), and brush it with half of the glaze. Cook in the oven for 1 hour and 30 minutes, basting with the remaining glaze every 20 minutes. If the ham starts to get too brown, cover with foil.
Once cooked, remove the ham from the oven, cover with foil, and rest for 30 minutes before slicing and serving. Store any leftovers in the fridge, in a resealable container or bag, for up to 3 - 4 days.

For the lamb:
- 3 to 3 ½ lb (about 1 ½ kg) boneless leg of lamb
- 1 large garlic clove, sliced into slivers
- 2 tbsp (30 ml) olive oil
- 1 tbsp (6 g) finely chopped fresh rosemary
- ½ tsp (3 g) salt
- ½ tsp (1 g) ground pepper
For the mint glaze:
- ½ cup (100 g) Redpath® Granulated Sugar
- ⅓ cup (27 g) finely chopped fresh mint leaves
- 3 tbsp (45 ml) red wine
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) finely grated lemon zest
- 1 tsp (5 ml) olive oil
For the glazed carrots and radishes:
- 1 ½ lbs (680 g) radishes with green tops attached (about 25 radishes), washed
- 3 tbsp (43 g) unsalted butter
- 5 large carrots, peeled and sliced into ¼ inch (0.5 cm) coins
- 1 large garlic clove, minced
- 1 ½ tsp (5 g) cumin
- ⅓ cup (80 ml) chicken or vegetable stock
- 6 tbsp (81 g) packed Redpath ® Dark Brown Sugar
- 2 tbsp (30 ml) white wine vinegar
- ½ tsp (3 g) salt
- ½ tsp (1 g) ground pepper

For the lamb and mint glaze:
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.
For the glazed carrots and radishes:
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.
*Make sure to allow the lamb to rest after roasting and before slicing it. This will help keep the meat juicy, and will also allow the meat to reach its correct internal temperature.

For the glaze:
- 2 tbsp + 2 tbsp (30 ml + 30 ml) water
- 2 tsp (8 g) cornstarch
- ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
- 2 cloves garlic, minced
- 1″ (2.5 cm) square knob of fresh ginger, peeled and minced
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice wine vinegar
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 ml) sriracha hot sauce
- 1 whole star anise
For the crispy skin salmon:
- 1 ½ lb (680 g) salmon fillet, skin on and pin bones removed
- 1 tbsp (15 ml) vegetable oil
- salt for sprinkling
For the garnish:
- 1 tbsp (8 g) sesame seeds, toasted
- 1 green onion, sliced

For the glaze:
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.
For the salmon:
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.
*Salmon will be cooked to medium when an instant-read thermometer inserted into the centre of the thickest part registers at 125℉ (52℃). If well-done salmon is preferred allow the temperature to reach 135℉ (57℃) before removing from oven.

For the dough:
- 2 1/4 cups (281 g) all-purpose flour
- 1/2 cup (62 g) whole wheat flour
- 3 tbsp (38 g) Redpath® Granulated Sugar
- 3 tbsp (6 g) fresh rosemary, finely chopped
- 3/4 tsp (2 g) black pepper, preferably freshly ground
- 3/4 cup (171 g) butter, cubed, cold
- 2 to 4 tbsp (15 ml to 45 ml) water, cold
For the filling:
- ¼ cup (60 ml) olive oil
- 3 tbsp (42 g) Redpath® Demerara Style Sugar
- 3/4 tsp (4 g) salt
- 3 medium beets (454 g), peeled and sliced into thin rounds
- 1 medium butternut squash (908 g), top round part peeled and sliced thin (save bottom part containing seeds for another use)
- 3/4 cup (192 g) goat cheese
- 1/2 cup (50 g) kale, stems removed, leaves finely chopped
- 1 tsp (1 clove) garlic, minced
- 1/4 tsp (1 g) black pepper, preferably freshly ground
- 1 tbsp (14 g) butter
For the egg wash:
- 1 egg
- 1 tbsp (15 ml) cream or milk

For the pastry:
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
In a large bowl whisk together the all-purpose flour, whole wheat flour, Redpath® Granulated Sugar, rosemary, salt, and black pepper until well combined. Add in the cold, cubed butter. With a pastry blender cut butter into the dry ingredients until it resembles coarse sand with a few pea-sized pieces.
With a fork stir in cold water, a tablespoon at a time, until it just forms a dough. Dough should not feel wet.
Bring dough together and pat into a disc. Wrap well in plastic wrap and place into the fridge to rest and chill; 30 minutes.
For the filling:
In a small bowl, whisk together the olive oil, the Redpath® Demerara Style Sugar, and salt until well mixed.
Place the sliced beets into one bowl. In another bowl, place the butternut squash rounds. Divide the oil mixture between the 2 bowls. Toss to evenly coat. Spread the beets in a single layer on one of the baking sheets. Spread the butternut squash pieces on a second baking sheet. Place into the oven to roast; about 10 minutes, or until tender but still firm. Remove from oven. Reduce temperature to 375°F (190°C) when the beets and squash have finished cooking.
Transfer the beets to the same baking sheet as the squash. Wash and reline empty baking sheet with parchment.
In a small bowl, combine the goat cheese, kale, garlic, and black pepper until thoroughly combined.
On a lightly floured surface, roll dough into a 14 inch (36 centimeter) circle. Carefully place onto the prepared baking sheet.
Set aside 2 tablespoons of the goat cheese-kale mixture for the top of the galette. Spread the remaining mixture onto the dough, leaving a 2 inch (5 centimeter) margin from the edge.
Arrange and slightly overlap the beet and squash slices over the goat cheese-kale mixture. Dot the reserved cheese and the tablespoon of butter over the vegetables. Fold/pleat the pastry over the beets and squash.
For the egg wash:
Whisk together the egg with the cream or milk. Using a pastry brush, brush the crust with the egg wash.
Place the galette into the preheated oven. Bake for 35 to 40 minutes, or until crust is a deep golden brown. Remove from oven. Allow to cool on the pan for about 5 minutes before slicing. Serve immediately.
*Ensure that beets and squash are sliced to the same thickness.
*Thyme, basil, chives, or other herbs can be used in place of the rosemary.
*The dough can be made in advance for easy preparation.
*Use the top end of the butternut squash to get rounds.

For the salmon:
- 2 tbsp (25 g) Redpath® Golden Yellow Sugar
- 2 tbsp (28 g) softened butter
- ¼ cup (30 g) finely chopped pecans
- 1 tsp (4 g) ground cumin
- ½ tsp (3 g) salt
- ½ tsp (3 g) freshly ground pepper
- 1 tbsp (15 ml) dijon mustard
- 4 6 oz (170 g) salmon fillets
For the salad:
- 1 lb (454 g) asparagus, bottoms trimmed and thinly shaved
- 4 cups (80 g) arugula
- ¼ cup (30 g) shaved parmesan cheese
For the dressing:
- 3 tbsp (39 g) Redpath® Organic Granulated Sugar
- 3 tbsp (45 ml) freshly squeezed lemon juice
- 2 tbsp (30 ml) dijon mustard
- 1 clove garlic, minced
- ½ tsp (2 g) freshly ground pepper
- ½ tsp (3 g) salt
- ¼ cup (60 ml) olive oil

For the salmon:
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).
For the dressing:
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.
For the salad:
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.
*Store leftover dressing in an airtight jar in the fridge for 4-5 days.
*Asparagus can be shaved in advanced and chilled in ice cold water for up to 3 hours before finishing salad.

- 1 cup (217 g) Redpath® Dark Brown Sugar, packed
- 1 cup (240 ml) water
- 1 cup (40 g) fresh mint leaves
- 2 tbsp (4 g) dried mint
- 2 tsp (2 g) whole cloves
- 6 cups (1440 ml) cranberry juice
- 2 cups (480 ml) white rum
- 1 cup (240 ml) Aperol
- ½ cup (120 ml) lime juice
- 4 cups (960 ml) soda water
- Ice
Garnish (optional)
- Fresh cranberries
- Lime slices
- Fresh mint

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.
*For a nonalcoholic version, omit the rum and aperol and increase the cranberry juice to 8 cups (1,900 ml) and the soda water to 5 cups (1,200 ml).
*Aperol is a dry Italian aperitif with orange and herbal notes. Campari may be substituted.

For the pumpkin spice syrup:
- 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar
- 1 cup (250 ml) water
- ½ cup (125 ml) pumpkin puree
- 2 pcs whole star anise
- 1 6” cinnamon stick
- 1 inch (12 g) fresh ginger, sliced into coins
- ½ tsp (2 g) ground allspice
- ¼ tsp (1 g) ground cloves
- ¼ tsp (1 g) ground nutmeg
- ¼ tsp (1 g) ground mace
- ⅛ tsp (1 g) ground black pepper, preferably freshly ground
For the cocktail:
- ¾ cup (188 ml) gold or dark rum
- ½ cup (125 ml) apple cider
- ¼ cup + 2 tbsp (90 ml) pumpkin spice syrup
- ¼ cup (60 ml) lemon juice, preferably freshly squeezed
- ⅔ cup (167 ml) club soda

For the pumpkin spice syrup:
In a heavy-bottomed pot, combine the Redpath Simply Raw™ Turbinado Sugar, water, pumpkin puree, star anise, cinnamon stick, sliced ginger, allspice, cloves, nutmeg, mace, and black pepper.
Place over medium heat and stir until sugar is dissolved and puree is mixed through. When syrup begins to simmer, simmer for about 5 minutes; do not boil. Remove from heat and cool; 10 minutes.
Strain the warm mixture through a cheesecloth-lined mesh sieve into a clean jar or bowl. Place the pumpkin spice syrup into the fridge to chill completely; at least 15 minutes.
Discard star anise, cinnamon stick, and sliced ginger. Leftover puree can be saved and used as a spread or stirred into yogurt or oatmeal.
For serving individual cocktails:
In a cocktail shaker half-filled with ice, add 1½ oz (45 ml) of rum, 2 tablespoons (30 ml) apple cider, pumpkin spice syrup (1 tablespoon + 1½ teaspoons / 22 ml), and lemon juice (1 tablespoon / 15 ml).
Shake vigorously.
Strain into glasses filled with ice.
Top with club soda.
For serving a group:
In a large pitcher filled halfway with ice, pour in the rum, apple cider, pumpkin spice syrup, and lemon juice. Stir vigorously to thoroughly combine.
Add in the club soda and gently stir.
Serve in four to six goblets or tumblers and decorate with desired garnishes.
Alternatively, omit club soda from the pitcher, and top each glass with desired amount of club soda.
*Canned or homemade pureed pumpkin can be used.
*Leftover pumpkin spice syrup can be kept in a clean jar in the fridge for up to 2 weeks. Syrup can be used to flavour coffees, lattes, and/or teas. Alternatively, it can be drizzled over toast, oatmeal, yogurt, or ice cream.
*For a non-alcoholic version, replace the rum with ginger beer.
*Make the syrup a few hours or days in advance for ease in preparing the cocktails.

- 1 litre (4 cups) apple cider
- 3 cloves
- 2 star anise
- 1/4 tsp (1 mL) nutmeg
- 1 cinnamon stick
- Juice from one orange
- Juice of one clementine
- Seeds of one pomegranate
- 1/3 cup (75mL) Redpath® Granulated Sugar

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.

For the pomegranate rosemary syrup:
- ⅓ cup (80 ml) unsweetened pomegranate juice
- ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
- 1 sprig fresh rosemary
For the cocktail:
- 1 cup (250 ml) unsweetened pomegranate juice
- 1 batch pomegranate rosemary syrup (recipe above)
- ½ cup (125 ml) grapefruit juice, preferably freshly squeezed
- ½ cup (125 ml) light rum
- ½ cup (125 ml) club soda
Garnish (optional)
- pomegranate arils
- 4 sprigs fresh rosemary

For the pomegranate rosemary syrup:
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.
For the cocktail:
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.
*The pomegranate rosemary syrup can be made a few days in advance.
*To store syrup, place into an airtight container such as a mason jar, and keep in the fridge for up to 2 weeks.
*If using dark rum, use Redpath® Golden Yellow Sugar in place of the Redpath® Dark Brown Sugar.

For the cocktail:
- 1½ cups (354 ml) pear nectar
- ¾ cup (177 ml) vodka
- 8 tbsp (118 ml) Spiced Vanilla Pear Simple Syrup (recipe follows)
- Ice
For the Spiced Vanilla Pear Simple Syrup:
- 2 Bosc pears
- 1 cup (250 ml) water
- 1 cup (200 g) Redpath® Granulated Sugar
- ½ vanilla bean, split and seeds scraped
- 5 slices (10 g) ginger
- 3 cloves
- Peels of one small orange
- 1 star anise
Garnish (optional):
- Sliced pears
- Star anise
- Orange twists

For the simple syrup:
Dice pears. In a small saucepan, over medium heat, place water, sugar, diced pears, vanilla bean (seeds and pod included), sliced ginger, cloves, orange peel, and star anise.
Bring to a boil and stir to dissolve sugar. Lower heat and simmer syrup for 15 minutes. Turn off heat, cover pot with plastic wrap. Let steep for at least 20 minutes, preferably overnight, or until syrup has completely cooled. Strain and discard solids.
For the assembly:
Fill 4 lowball glasses halfway with ice. In a large pitcher or shaker filled halfway with ice, pour in pear nectar and vodka. Add in pear simple syrup. Stir or shake vigorously. Strain into prepared glasses. Garnish with a whole star anise or pear slice or orange twists.
*Spiced Vanilla Pear Simple Syrup can be made several days in advance, and stored in an airtight container in the fridge until ready to use.
*Leftover simple syrup can be added to other alcoholic drinks, replace sugar in tea or coffee, or used to moisten cake layers.
*Remove orange rind, star anise, and vanilla bean, and enjoy reserved spiced pears over vanilla ice cream. Also delicious mashed into a batch of fresh applesauce!

For the cocktail:
- ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
- ¼ cup (60 ml) water
- 2 inches (26 g) fresh ginger, sliced
- 1 tsp (2 g) black peppercorns
- 8 strips of orange zest
- ¼ cup + 2 tbsp (90 ml) orange juice
- 1 cup (250 ml) Canadian whisky
- ½ cup (125 ml) ginger beer
For the garnish (optional):
- Orange zest
- Orange slices
- Fresh ginger slices
- Candied ginger

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.
*Use a vegetable peeler to zest the peel from an orange.
*Redpath® Golden Yellow and Redpath® Simply Raw™ turbinado sugar can be used in place of the Redpath® Dark Brown Sugar
*The ginger syrup can be made a few days in advance. After straining, place cooled syrup into an airtight container or jar and place into fridge until needed.
*Ginger slices used in the syrup can be kept and used as a garnish for the drink or tossed into smoothies for a spicy kick.
*If a less spicy drink is desired, ginger ale, club soda, or sparkling water can be used instead of the ginger beer.
*Whisky or whiskey from any country can be substituted for the Canadian whisky.
*Be creative and experiment with different alcohols by replacing the whisky with dark or light rum, vodka, or gin.

For the chocolate syrup:
- 1 1/2 cups (375 mL) Redpath® Granulated Sugar
- 3/4 cup (175 mL) unsweetened cocoa powder
- 1 cup (250 mL) water
- dash of salt
- 1 tsp (5 mL) vanilla
For the martini:
- ice cubes
- 1/2 cup (125 mL) vodka
- 1/4 cup (60 mL) chocolate syrup
- raspberries, for garnish (optional)

For the chocolate syrup:
Pour water into a small saucepan, then gently whisk in the sugar, cocoa, and salt.
Bring mixture to a boil, stirring occasionally, for several minutes.
Reduce heat and cook for 1 minute.
Remove from heat and stir in vanilla. Cool. Store in the refrigerator in an airtight glass container.
For the martini:
Fill a cocktail shaker with ice. Pour in vodka and chocolate syrup. Put the top on the shaker and shake well to thoroughly mix and chill the drink.
Strain into martini glasses and garnish with raspberries, if desired. Serve immediately.
*Syrup will keep for several weeks in the fridge.

For the cinnamon simple syrup:
- 1 cup (217 g) packed Redpath® Golden Yellow Sugar
- 1 cup (250 ml) water
- 2 pieces (17 g) cinnamon sticks
For the drink:
- 1 orange
- 5 cups (1.25 L) water
- 1 1/2 cups (50 g) dried sorrel buds
- 1 inch (2.5 cm) pc of ginger, peeled and thinly sliced into rounds
- 1 (10 g) cinnamon stick
- 1 lime, cut into wedges

For the cinnamon simple syrup:
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.
For the drink:
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.
*Sorrel is also commonly known as hibiscus
*For a more intense flavour, allow mixture to steep in the fridge overnight
*Add an ounce (30 ml) of white rum to each drink for a cocktail version

For the rosemary-cinnamon simple syrup:
- ½ cup (125 ml) water
- ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
- 2 inches (16 g) fresh ginger, peeled and sliced into rounds
- 2 sprigs (4 g) fresh rosemary
- 1 pc 6" cinnamon stick
For the sangria:
- 1½ cups (211 g) black and/or red plums, sliced
- ½ cup (76 g) pomegranate arils
- 2 clementines, washed and sliced into ⅛- to ¼-inch thick rounds
- 1 bottle (750 ml) dry white wine
- ⅓ cup (83 ml) rosemary-cinnamon simple syrup
- ¼ cup (60 ml) orange liqueur (Grand Marnier or Cointreau)
- ½ cup (125 ml) ginger beer
Garnishes (optional):
- Fresh rosemary sprigs
- Pomegranate arils
- Sliced clementines
- Cinnamon sticks

For the simple syrup:
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.
For the sangria:
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.
*For a more traditional take on sangria, use a dry red wine in place of the white wine.
*If clementines are not available, oranges can be used instead.
*Frozen pomegranate arils can be used in place of fresh. Allow to defrost in the fridge and drain before using.
*The simple syrup can be made a few days in advance.
*Leftover simple syrup can be kept for up to 2 weeks in an airtight container in the fridge. Use it to sweeten sparkling water, teas, and coffees.
*Ginger beer can be found in the international aisle of any major grocery store. Also sold as Jamaican-style ginger beer. Alternatively, if ginger beer is not available, ginger ale or club soda can be used instead.

For the crust:
- 2½ cups (413 g) graham cracker crumbs
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- ½ cup (113 g) butter, melted
For the filling:
- 2 cups (480 g) pumpkin puree, canned or fresh
- 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
- 1¼ tsp (4 g) ground cinnamon
- 1 tsp (5 ml) pure vanilla extract
- ½ tsp (1 g) ground ginger
- ½ tsp (1 g) ground nutmeg
- ¼ tsp (1 g) ground cloves
- ¼ tsp (2 g) salt
- 3 eggs, lightly beaten
- 1½ cups (375 ml) warm milk

For the crust:
Preheat the oven to 450°F (230°C).
In a large bowl, combine the graham cracker crumbs and the Redpath® Golden Yellow Sugar until thoroughly mixed.
Slowly add the melted butter to the graham cracker crumbs and mix well.
Press the mixture evenly into a 9-inch or 9½-inch deep dish pie plate. Set aside.
For the filling:
In a medium bowl, whisk together the pumpkin puree, the Redpath® Golden Yellow Sugar, cinnamon, vanilla extract, ginger, nutmeg, cloves and salt until well combined.
Whisk in the eggs.
Gradually add the warm milk. Carefully stir with the whisk until the mixture is creamy and smooth.
Pour the mixture into the prepared crust.
Bake in preheated oven for 10 minutes at 450°F (230°C). Lower the oven temperature to 350°F (177°C) and continue to bake for approximately 40 minutes, or until a skewer inserted into the centre of the pie comes out clean.
Let cool and serve with a dollop of freshly whipped cream or ice cream.
Cover any leftovers with plastic wrap and store in the fridge for up to 5 days.

For the crust:
- 3 cups (375 g) all-purpose flour
- ½ tsp (3 g) salt
- ½ tsp (2 g) baking powder
- ½ lb (227 g) vegetable shortening or lard, cubed
- 1 egg, divided
- 1 tbsp (15 ml) vinegar
- 1 tsp (5 ml) pure vanilla extract
- cold water
For the filling:
- 1 cup (217 g) Redpath® Dark Brown Sugar, packed
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (3 g) ground cinnamon
- ¼ tsp (2 g) salt
- ½ cup (125 ml) heavy cream
- 1 tbsp (14 g) butter, melted
- 5 to 6 small apples, sliced (McIntosh, Spy, Granny Smith, Honeycrisp, or any favourite baking apple)
- 1 tsp (5 ml) heavy cream, milk, or water

For the crust:
In a large bowl, whisk together the flour, salt, and baking powder until well mixed. Add in the cubed shortening, and toss with the flour mixture. With a pastry blender, cut the shortening into the flour until it resembles coarse sand with a few pea-sized lumps.
In a measuring cup, whisk the egg. Remove one tablespoon and (15 ml) one teaspoon (5 ml) of the beaten egg. Reserve for the egg wash.
Add the vinegar and vanilla extract into the measuring cup. Add cold water until it measures ½ cup (125 ml); whisk together.
Pour the liquid into the dry ingredients. With a rubber spatula, mix until just combined; do not overmix. Do not knead dough.
Gently shape dough into a flat disc and wrap in plastic wrap. Place into the fridge to chill; at least 30 minutes.
On a well-floured work surface, roll chilled pie dough (⅛- to ¼-inch thick) into a 14-inch round. Transfer rolled dough into a 9½-inch pie plate. Trim and crimp edges. Place into the fridge to chill; at least 10 minutes.
For the filling:
Preheat oven to 350°F (177°C).
In a large measuring cup, whisk together the Redpath® Dark Brown Sugar, flour, cinnamon, and salt. In a microwaveable bowl or small measuring cup, warm the heavy cream and butter at 20-second intervals until butter is melted. Add the cream into the sugar and stir until well blended.
Arrange sliced apples in a circular pattern on the bottom of the chilled crust. Pour the dark brown sugar mixture over the apples, ensuring apples are coated in sauce.
With the reserved beaten egg, whisk in a teaspoon of cream, milk, or water to create an egg wash. With a pastry brush, lightly brush the egg wash onto the crust.
Place pie into the preheated oven and bake for 60 to 75 minutes or until apples are tender and crust is a deep golden colour.
Remove from oven and cool completely on a wire cooling rack; at least 4 hours. To ensure a clean slice, place into the fridge for an additional 1 to 2 hours before slicing to allow juices and filling to firm up.
*The pie crust can be made in a food processor.
*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar for a more subtle caramel-like flavour.
*Additional spices can be added to the filling like ground cardamom, cloves, ginger, and/or nutmeg.
*If desired, cut shapes (leaves, apples, etc.) out of the leftover dough. Brush with egg wash and bake for 25 to 30 minutes, or until crisp and golden brown in colour.
*If a microwave is unavailable, place heavy cream and butter into a small pot and heat over medium heat,stirring every so often, just until butter is melted and the cream is warm. Remove from heat and proceed with the recipe, as usual.

For the tart crust:
- 1 cup (100 g) pecan halves
- ⅓ cup (66 g) Redpath® Granulated Sugar
- 1 ¼ cups (150 g) all-purpose flour
- 1 tsp (6 g) salt
- ½ cup (112 g) unsalted butter, cut into ½ inch pieces and softened
- 1 egg yolk
- 1 tsp (5 ml) vanilla
For the custard:
- 1 ½ cups (375 ml) milk
- ½ cup (125 ml) heavy cream
- ¼ tsp (0.5 g) ground cinnamon
- ¼ tsp (1 g) salt
- 2 cinnamon sticks
- 1 whole vanilla bean, scraped
- ½ cup (100 g) Redpath® Granulated Sugar
- 2 egg yolks
- 3 tbsp (30 g) cornstarch
- 2 tbsp (28 g) unsalted butter
For the apple roses:
- 4 medium red apples (we used spartan and honeycrisp)
- 2 tbsp (30 ml) lemon juice
For the glaze:
- 3 tbsp (60 g) apple jelly
- 2 tbsp (30 ml) water

To prepare the tart crust:
In a food processor, fitted with the metal blade, process pecans with Redpath® Granulated sugar until finely ground, about 20 seconds. Add flour and salt; pulse to combine. Scatter butter over flour mixture and pulse 5 times. Beat yolk and vanilla in a small bowl and drizzle over dough. Pulse until dough clumps and just comes together, 5 to 8 times. Knead dough a few times, wrap in plastic and chill for 1 hour.
Preheat oven to 325°F (165°C). Grease a 9-inch (23 centimetre) tart pan with removable bottom.
Crumble chilled dough over bottom of pan and press evenly over base and up the sides. Freeze dough for 30 minutes. Place frozen shell on middle rack of oven and bake until golden brown, 30-35 minutes. Remove from oven, press any puffed up areas lightly with a spoon. Place tin on a wire rack and cool completely.
To prepare the custard:
In a medium saucepan combine milk, cream, ground cinnamon, salt, cinnamon sticks, scraped vanilla beans and pods. Heat to simmering, cover, and set aside to steep for 20 minutes.
Once steeped, remove cinnamon sticks and vanilla bean pod. Heat again to barely simmering.
Meanwhile, in a medium bowl whisk together the egg yolks, ½ cup granulated sugar, and cornstarch. Continuously whisking, very slowly pour the hot milk into yolk mixture. Once fully combined, return mixture to saucepan and cook over medium heat. Cook, stirring vigorously until mixture begins to thicken to a pudding-like consistency, and bubbles to break the surface. Immediately pour through a fine sieve and stir in butter. Cover with plastic wrap directly on surface of custard and chill.
To prepare the apple roses:
Fill a large bowl with cold water and lemon juice (if you use more than one type of apple prepare a bowl of lemon water for each).
Cut apple away from the core in four large chunks, and using either a sharp knife or a mandolin, cut each chunk into very thin slices (about 1/16 of an inch / 0.15 cm) and place in lemon water.
Once all apples have been sliced, drain the water and microwave until pliable (2 - 3 minutes); set on plate to cool.
Place 8 slices of apple in a row with the ends overlapping and the peel all facing the same way. Gently roll up the apples into a rosebud shape. Pick up the bud and continue wrapping apple slices around rosette until desired size is achieved. For larger roses set the rolled apples on a board and continue to add overlapping slices.
Place finished rose in a paper-lined muffin tin or small bowl to help keep their shape while the rest are rolled.
To assemble:
Preheat oven to 350°F (175°C).
Spoon cooled custard into baked shell and smooth surface. Place apple roses over custard, using extra rolled apple slices to fill in gaps. Bake tart for 15 minutes. Cool tart on a wire rack.
Heat jelly and water in a small saucepan until jelly is dissolved. Brush gently over cooled tart.
Enjoy at room temperature, or chilled.

For the crust:
- 1⅔ cups (208 g) all-purpose flour
- ¼ tsp (2 g) salt
- ½ cup (113 g) butter
- ⅓ cup (67 g) Redpath® Organic Granulated Sugar
- 1 egg yolk
- 1 tbsp (15 ml) heavy cream
- 2 tsp (10 ml) pure vanilla extract
For the custard:
- 2 cups (500 ml) milk
- ¼ cup + 2 tbsp (75 g) Redpath® Organic Granulated Sugar
- 2 tbsp (2 g) edible rose petals
- 2 tsp (5 g) whole cardamom pods
- 8 tsp (21 g) cornstarch
- ¼ tsp (2 g) salt
- 3 egg yolks
- 1 tbsp (15 ml) pure vanilla extract
- 1 tbsp (14 g) butter
Garnish:
- Sliced plums
- ¼ cup (50 g) Redpath® Organic Granulated Sugar (optional)
- Edible rose petals (optional)

For the crust:
In a medium bowl, whisk together flour and salt until well combined.
In the bowl of a stand mixer using the paddle attachment, cream the butter until smooth; 2 minutes. Add the Redpath® Organic Granulated Sugar and cream on medium-high speed until mixture is light and fluffy; 5 minutes. Add in the egg yolk and blend until incorporated. Add in the heavy cream and vanilla extract. Cream until well mixed.
Add in the dry ingredients. Mix on low speed until flour is just combined. Transfer dough onto a sheet of plastic wrap. Form dough into a disc and wrap well. Place in fridge to chill; at least 1 hour.
Preheat oven to 350°F (177°C). Place a 9 x 1-inch tart tin with a removable bottom onto a baking sheet.
Allow dough to come to room temperature; about 5 to 10 minutes.
Between two sheets of lightly floured parchment, roll dough into a round (at least 11 inches in size) to between ¼- to ⅛-inch thickness.
Carefully lift the rolled 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 rim. Gently press the dough on the sides of the tart tin so that the dough rises 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, larger than the tart tin, into the chilled tart shell. Fill with baking weights, dried beans, or uncooked rice.
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. Place shell back into the oven and continue baking until golden in colour; 8 to 10 minutes.
Remove from oven and place onto a wire cooling rack. Allow tart shell to cool completely in the tin before filling.
For the pastry cream:
In a medium pot over medium heat, stir together the milk, 2 tablespoons (25 g) of the Redpath® Organic Granulated Sugar, rose petals, and cardamon pods (crushed using a mortar and pestle; husks and any uncrushed seeds will be strained out) until it just starts to simmer and sugar is dissolved. Turn off heat and cover pot. Allow to infuse; 10 to 15 minutes.
In a medium bowl, whisk together remaining ¼ cup (50 grams) sugar, cornstarch, and salt until well combined. Add in the yolks and whisk until thoroughly blended.
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 in the remaining milk into the egg mixture. Strain the milk mixture back into the pot. Discard rose petals, cardamom husks, and any bits of cooked egg.
Place pot over medium heat, continuously stirring with a rubber spatula. Once mixture starts to thicken, switch to a whisk, and lower temperature to medium-low. Whisk continuously until mixture begins to bubble and thicken; cook for 2 minutes.
Remove from heat. Whisk in the vanilla extract until thoroughly combined into the pastry cream. Add butter. Fully incorporate butter 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 that the plastic wrap is in contact with the entire surface of the pastry cream as it will form a skin in the areas that it does not. Allow to chill in the fridge until cold; at least an hour.
Whisk chilled pastry cream before using, to ensure a smooth consistency.
Pastry cream can be kept covered in the fridge for up to 5 days.
To assemble:
Carefully remove tart shell from the tin and place onto desired serving plate.
Transfer the whisked, chilled pastry cream into the cooled tart shell. With an offset spatula, evenly spread and smooth pastry cream to the edges of the shell.
Wash, dry, and thinly slice plums. If desired, dip one of the cut sides of the plums into the Redpath® Organic Granulated Sugar. Arrange the sliced plums, sugar side up (if using), onto the surface of the tart. Sprinkle tart with rose petals, if desired.
*Organic produce and products can be found in the organic aisle of any major grocery store or in health food stores. Use organic ingredients wherever possible.
*Rose petals can be omitted from the pastry cream if desired.
*If not available, or for a different flavour profile, replace cardamom pods with one 6-inch cinnamon stick.
*Use a stainless steel or copper pot versus an aluminum pot, as an aluminum pot will tint the pastry cream grey.
*Before straining the hot milk/egg mixture back into the pot, rinse out pot to ensure any dried milk residue is not clinging to the bottom or sides that may end up back in the pastry cream.
*Fill tart no more than 2 hours before serving to prevent a soggy crust. Decorate tart with sugared plums just before serving, if possible.

For the tart dough:
- 1 recipe “Toasted Coconut Tart Shells”
For the chestnut filling:
- 2¼ cups (350 g) peeled chestnuts, divided (300 g / 50 g)
- ½ cup (125 ml) water
- ¼ cup + 1 tbsp (68 g) Redpath® Dark Brown Sugar, packed
- ¼ tsp (2 g) salt
- ⅓ cup (83 ml) heavy cream
- 1 tbsp (15 ml) pure vanilla extract
For the ganache:
- 1¼ cups (213 g) semi-sweet chocolate (chips or chopped chocolate)
- ⅔ cup (167 ml) heavy cream
- 3 tbsp (43 g) butter
- ¼ tsp salt

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.
For the chestnut filling:
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.
For the chocolate ganache:
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.
To assemble:
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.
*Pre-peeled chestnuts can be found in packages in most major grocery stores or Asian supermarkets.
*A dark or spiced rum can be used in place of the vanilla extract.
*If there is no space in the freezer, the tart shell can be placed into the fridge to chill for approximately 30 minutes.
*To get a clean slice, heat or dip a chef’s knife under hot water and wipe dry before cutting. Do this before each slice.
*Any leftover chestnut puree can be frozen in an airtight, freezer-safe bag or container for up to 2 months. Alternatively, it can be used as a spread on toasted brioche, challah, or pancakes, or stirred into yogurt or added to ice cream.

For the chocolate pumpkin cake:
- ½ cup (125 ml) buttermilk
- 1 cup (240 g) pumpkin puree, canned
- 1½ cups (188 g) all-purpose flour
- ⅔ cup (67 g) cocoa powder
- 2 tsp (10 g) baking powder
- 1 tsp (5 g) baking soda
- ½ tsp (3 g) salt
- ¾ cup (170 g) butter
- 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
- 1 cup (200 g) Redpath® Granulated Sugar
- 4 eggs
- 1 tbsp (15 ml) pure vanilla extract
For the pumpkin whipped cream:
- 1 cup (240 g) pumpkin puree, canned
- 2 tsp (6 g) ground cinnamon
- ¼ tsp (1 g) ground allspice
- 1½ cups (375 ml) heavy cream
- 1 - 2 cups (120 g - 240 g) Redpath® Icing Sugar
For the chocolate ganache:
- ½ cup (85 g) semi-sweet or milk chocolate, roughly chopped (or chips)
- ½ cup (125 ml) heavy cream

For the cake:
Preheat the oven to 350°F (177°C). Lightly grease and line a 9 x 5 inch loaf pan with parchment paper, ensuring the longer sides have a 2-inch overhang for easy removal.
In a small bowl, combine the buttermilk and pumpkin puree and mix until just incorporated.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, the Redpath® Golden Yellow, and the Redpath® Granulated Sugar until light and fluffy; about 2 minutes. Add in eggs, one at a time, and continue mixing until fully incorporated. Mix in the vanilla extract.
Alternating, add the flour mixture and pumpkin mixture to the butter-sugar mixture, beginning and ending with the flour mixture; do not overmix.
Pour batter into the prepared loaf pan and bake for 40 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Let cake cool in the pan; 10 minutes. Carefully remove the cake from the pan and place onto a wire cooling rack to cool completely.
For the whipped cream:
In a small bowl, mix the pumpkin puree, cinnamon, and allspice together until well combined. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream on medium speed until it just begins to thicken. Increase the speed to high and beat until soft peaks form; about 2 minutes.
Once the heavy cream has reached the soft peak stage, reduce the speed to medium-low and add 1 cup (120 grams) of the Redpath Icing Sugar, ½ cup at a time. Once the icing sugar has been mixed in, turn off the mixer.
Gently fold the pumpkin mixture into the whipped cream. If the cream is not thick enough, add the remaining 1 cup of the Redpath® Icing Sugar, ½ cup (60 grams) at a time. Cover and place into the fridge until needed.
For the ganache:
In a small pot, bring heavy cream to a simmer; remove from heat.
Place the chopped chocolate into a heatproof bowl. Carefully pour the hot cream over the chocolate. Let sit for 2 minutes and slowly stir until chocolate is melted and mixture is smooth. Set aside to cool.
To assemble:
Use a large serrated knife to carefully slice the completely cooled cake into 3 layers.
Place the bottom layer onto a cake stand or serving plate and top ⅓ of the pumpkin whipped cream. Repeat with the remaining cake layers.
Pour the cooled ganache over the cake. Let the cake set for 30 minute to 1 hour before cutting. Store any leftovers covered or an airtight container in the refrigerator.
Pipe or dollop some of the pumpkin whipped cream on top, if desired.
The recipe is adapted from here.
*If buttermilk is unavailable, a good substitute is to stir 1 tablespoon (15 millilitres) of white vinegar or lemon juice into 1 cup (250 millilitres) of milk. Allow to sit and thicken; 5 to 10 minutes. Proceed with the recipe as usual, using the necessary amount of buttermilk required.
*Chill the bowl of the stand mixer and the whisk attachment in the freezer before whipping the heavy cream.
*To make slicing and icing of the cake easier, cover the completely cooled cake in plastic wrap and refrigerate for at least an hour (preferably overnight) before attempting.

For the pie crust:
- 1 1/3 cup (167 g) all-purpose flour
- 3 tbsp (23 g) Redpath® Icing Sugar, unsifted
- 1/2 tsp (3 g) salt
- 1/3 cup (76 g) cold butter, cubed
- 1 egg
- 1 tsp (5 ml) pure vanilla extract
- 1 to 3 tbsp (15 to 45 ml) water, cold
For the cranberry pecan filling:
- 1 1/4 cup (271 g) Redpath® Dark Brown Sugar, firmly packed
- 1/2 cup (100 g) Redpath® Granulated Sugar
- 1 tbsp (8 g) cornstarch
- 3 1/2 cups (387 g) fresh or frozen cranberries
- 1/2 cup (120 ml) orange juice, preferably freshly squeezed
- 1/3 cup (76 g) butter, cubed
- 3 eggs
- 3 tbsp (45 ml) bourbon
- 1 tbsp (15 ml) pure vanilla extract
- 1 tsp (4 g) ground cinnamon
- 1/2 tsp (3 g) salt
- 2 tsp (4 g) orange zest, finely grated
- 1 1/4 cup (140 g) pecan pieces, lightly toasted
- 1 cup (108 g) whole pecans, lightly toasted

For the pie crust:
In a large bowl, whisk together the flour, Redpath® Icing Sugar, and salt until thoroughly mixed. With a pastry blender or hands, cut the butter into the dry ingredients until there is a mixture of butter sizes, from coarse sand, small pea-sized, to slightly larger pieces.
Whisk together the egg with the vanilla. With a fork, stir into the dry ingredients. Add water, a tablespoon at a time, to the mixture until a dough just begins to form.
On a lightly floured surface, knead dough just until it comes together; do not overwork. Form into a disc and wrap in plastic wrap. Chill in fridge for at least 30 minutes.
On a floured work surface, roll chilled dough into a 14 inch circle. Carefully press into a 9” deep dish pie plate. Crimp edges as desired. Place pie dish into the fridge to chill until needed.
For the cranberry pecan filling:
Preheat oven to 425°F (218°C). Position oven rack on the lower third of the oven. Place a baking sheet onto the rack to preheat.
In a large bowl, whisk together the Redpath® Dark Brown Sugar, Redpath® Granulated Sugar, and cornstarch. Lightly toss the cranberries in the sugars.
In a large saucepan combine the cranberry mixture and orange juice over medium heat. Bring to a simmer, stirring until sugars are dissolved and some of the cranberries have burst and mixture is slightly thickened; about 10 minutes. Remove from heat, stir in butter. Set aside to cool slightly.
In a medium bowl, whisk together the eggs, bourbon, vanilla extract, cinnamon, salt, and orange zest until thoroughly combined.
Temper the egg mixture with the warm cranberry sauce, whisking continuously after each addition. When the egg mixture is about the same temperature as the cranberry sauce, whisk the contents into the remaining cranberry sauce. Add the toasted pecan pieces into the mixture; stir to combine.
Pour into the prepared pie shell. Smooth the filling and arrange or sprinkle the whole pecan pieces over the surface.
Place pie onto the preheated baking sheet and bake for 15 minutes.
Reduce heat to 350°F (175°C) and continue to bake for another 30 to 35 minutes, or until the crust is deep golden in colour and the filling is set.
Carefully remove pie from the oven. Transfer pie to a wire rack to cool completely before attempting to slice; at least 3 hours.
*If the crust is browning too fast, cover with aluminium foil and continue to bake until the pie is done.
*Make sure the pie cools for the allotted time to ensure that the filling is set and does not run out when sliced.

For the dark chocolate crust:
- 2 ¼ cups (270 g) chocolate cookie crumbs
- ¼ cup (54 g) Redpath® Dark Brown Sugar, firmly packed
- ½ tsp (2 g) ground cinnamon
- ½ tsp (3 g) salt
- ½ cup (113 g) butter
- 2 tsp (10 ml) pure vanilla extract
For the white chocolate filling:
- 1 ½ tsp (5 g) gelatin powder
- 1 tbsp (15 ml) cold water
- 1 cup (240 ml) heavy cream (35%)
- ¼ tsp (2 g) salt
- 2 ⅔ cups (453 g) white chocolate, chopped fine (at least 30% cocoa butter content)
- ⅓ cup (80 ml) raspberry jam
- 2 tsp (10 ml) hot water

For the dark chocolate crust:
In a medium bowl, combine the chocolate cookie crumbs, Redpath® Dark Brown Sugar, cinnamon and salt, until thoroughly mixed.
In a small microwaveable bowl, or a measuring cup, melt butter in the microwave at 15 second intervals until just melted. Stir in the pure vanilla extract.
Pour contents into the crumb mixture, mixing together until the mixture looks like wet sand.
Firmly press crumbs into a 9 x 1 inch (23 x 2.5 centimetre) tart pan with a removable bottom. To make it easier to unmold the finished tart, place a round of parchment onto the removable bottom before pressing in the crumbs.
Place the crust into the freezer to chill and firm up; at least 20 minutes or overnight.
For the white chocolate filling:
Place the tablespoon (15 millilitres) of cold water into a small microwaveable bowl and evenly sprinkle the gelatin over the surface. Set aside to allow the gelatin to bloom; about 5 minutes.
Place the finely chopped white chocolate into a medium-sized heatproof bowl. Place bowl over a pot filled with about 2 inches (5 centimetres) of just-simmering water; ensure bottom of the bowl does not touch the surface of the water. With a rubber spatula, slowly stir the chocolate until about half is melted. Remove from heat.
In a small pot, bring the heavy cream and salt to a simmer. Pour the hot cream over the white chocolate. Wait about 1 minute before slowly stirring the contents together from the centre of the bowl. Slowly stir until chocolate is smooth and well-combined.
Remove prepared crust from the freezer.
Place the bloomed gelatin in the microwave and heat for 10 to 20 seconds, until the gelatin is dissolved. Pour the gelatin mixture into the still-warm chocolate ganache, while constantly stirring to ensure gelatin is mixed into the ganache.
For the assembly:
Stir ganache every so often until it reaches room temperature. Pour ganache into the tart shell. Place into the fridge for about 5 minutes to let it set slightly.
In a small bowl, stir the hot water into the jam.
Remove tart from fridge. With a small spoon, spoon large and small dots of raspberry jam on the surface of the white chocolate ganache. Draw a skewer through the jam to create swirls and hearts.
Place tart into the fridge to chill and set; at least 4 hrs.
Carefully remove the outer ring and the removable bottom from the tart. Place tart onto a serving platter. Slice with a warmed, sharp chef’s knife. Serve as is, or garnish with fresh raspberries (if available) and/or some chantilly cream.
*If the chocolate does not completely melt when pouring the hot cream, place the bowl back over a pot of just-simmering water.
*White chocolate is easily scorched. Be careful not to place over boiling water and be sure to stir the chocolate to always keep it moving.
*In order to save time, the dark chocolate crust can be made a day beforehand.

For the topping:
- 3½ cups (385 g) cranberries, fresh or frozen, divided
- ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
- ⅓ cup (75 g) butter
- 2 tsp (10 ml) pure vanilla extract
- ¼ tsp (2 g) salt
For the cake:
- ¾ cup (94 g) all-purpose flour
- 3 tbsp (24 g) cornstarch
- 1 tsp (5 g) baking powder
- 1½ tsp (4 g) ground cinnamon
- ½ tsp (2 g) baking soda
- ¼ tsp (1 g) ground cloves
- ½ cup (50 g) cocoa powder
- 2 tsp (2 g) espresso powder (instant)
- ¼ tsp (2 g) salt
- ¼ cup (60 ml) milk, hot
- 2 egg whites
- ⅓ cup (83 ml) sour cream
- 2 tbsp (12 g) orange zest, finely grated
- 1 tbsp (15 ml) pure vanilla extract
- ¼ cup (60 ml) canola oil
- 2 tbsp (28 g) butter
- ¾ cup (163 g) Redpath® Dark Brown Sugar, packed
- ¼ cup (50 g) Redpath® Granulated Sugar
- 2 egg yolks
Garnishes (optional):
- Candied or fresh sprigs of rosemary
- Orange zest

For the topping:
Position a baking sheet onto the middle rack of the oven. Preheat oven to 350°F (177°C).
Press a 12-inch round of parchment into a 9-inch springform pan to create an impression of the bottom of the pan. With a pair of scissors, snip a few cuts, 1½ inch or so long, towards the outline of the base of the cake pan, about 2 inches apart all around the parchment round. This will help the sides to lay flat against the sides of the pan.
Lightly grease the pan and line with the cut parchment. Smooth the edges of the parchment up the sides of the greased pan. Lightly grease parchment paper to “seal” the seam and help create a barrier from leaks.
Measure out half of the cranberries (1¾ cups / 193 grams) and evenly spread onto the parchment-lined bottom of the cake pan. Set aside.
Sprinkle the Redpath® Golden Yellow Sugar into a medium heavy-bottomed pot or saucepan. Add butter. Place over medium-high heat and with a heat-proof spatula or wooden spoon, heat until sugar and butter are completely melted. Reduce heat to medium. Stir to completely combine. Cook mixture until sugar is bubbling and thickened into a thick glaze; 2 minutes.
Carefully add in the remaining 1¾ cup of cranberries, pure vanilla extract, and salt. Sugar glaze will seize with the addition of the cranberries but will re-melt. Stir to coat cranberries. Cook until cranberries begin to soften and glaze is completely melted; 2 to 3 minutes.
Evenly pour the cranberry-sugar mixture into prepared cake pan over the fresh cranberries. Ensure the bottom is completely covered in cranberries. Tap the pan against the work surface to help the glaze spread evenly. Set aside to cool to room temperature.
For the cake:
In a large bowl, whisk together flour, cornstarch, baking powder, cinnamon, baking soda, and cloves until thoroughly mixed. Set aside.
In a small bowl, whisk together cocoa powder, instant espresso powder, and salt until no lumps remain. Stir in the hot milk until thoroughly combined; it will form a thick paste. Set aside to cool.
In a small bowl, whisk egg whites until frothy. Whisk in the sour cream, orange zest, and pure vanilla extract until blended. Set aside.
In the bowl of a stand mixer, using the paddle attachment, combine canola oil, butter, the Redpath® Dark Brown Sugar, and the Redpath® Granulated Sugar. Cream on low speed until just combined; scrape down sides. Increase speed to medium-high and beat until very pale in colour; 3 minutes.
Add in the cooled cocoa mixture. Cream until well-mixed; 2 minutes.
Add in the egg yolks. Cream on medium-high speed until fully incorporated into the mixture.
Add half of the dry ingredients into mixing bowl. Mix on low speed until just combined. Add in the egg white mixture and mix on medium-low speed until well mixed. Add in the remaining dry ingredients, start on low and then increase speed to medium-high; beat for 2 minutes.
Transfer the batter into the springform pan. Gently spread cake batter evenly over the cranberries. Place the springform pan onto the preheated baking sheet. Bake for 15 minutes. Reduce heat to 325°F (163°C) and bake for 50 to 55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Let cake cool in pan; 10 to 15 minutes.
Run a small offset spatula around the cake. Place desired serving dish over the pan and invert. Release the sides of the pan, and carefully remove the cake bottom and parchment paper.
Serve warm or at room temperature.
Store leftovers in an airtight container at room temperature.
*For ease of sliding cakes out of a springform pan, flip the removable bottom over so that the underside of the bottom is now on the inside of the pan. Proceed with recipe, as usual.
*Scrape down sides of bowl when adding additional ingredients to the bowl to ensure ingredients are well-mixed.
*Serve cake warm, with whipped cream or ice cream.

For the brownie batter:
- 1 cup (200 g) Redpath® Granulated Sugar
- ¾ cup (170 g) butter, melted
- 1 tbsp (15 ml) pure vanilla extract
- 2 eggs
- ½ cup (63 g) all-purpose flour
- ½ cup (50 g) cocoa powder, unsweetened
- ½ tsp (2 g) ground cinnamon
- ¼ tsp (2 g) salt
For the cheesecake batter:
- ¾ cup (170 g) cream cheese, brick-style
- ⅓ cup (67 g) Redpath® Granulated Sugar
- 1 egg
- ½ cup (120 g) pumpkin puree, canned
- ¼ tsp (2 ml) pure vanilla extract
- 2 tbsp (16 g) all-purpose flour
- ½ tsp (2 g) ground cinnamon
- ¼ tsp (1 g) ground ginger
- ¼ tsp (1 g) ground cloves

For the brownie batter:
Preheat oven to 350°F (177°C). Line and lightly grease an 8 x 8 inch (20 cm x 20 cm) or an 11 x 7 inch (27 cm x 17 cm) baking pan with parchment paper, making sure that it hangs over the sides of the pan. (This makes the brownies easy to remove after baking.)
In a large bowl, whisk the Redpath® Granulated Sugar, melted butter, and vanilla extract together until well combined.
Whisk in the eggs, one at a time.
Sift in the flour, cocoa powder, ground cinnamon, and salt. Using a wooden spoon or spatula, stir in by hand, until the batter is smooth and thick. Set aside.
For the cheesecake batter:
In a large bowl, beat the softened cream cheese and the Redpath® Granulated Sugar together until smooth.
Beat in the egg until well incorporated.
Add in the pumpkin puree and vanilla extract. Mix until thoroughly combined.
Add the flour, cinnamon, ginger, and cloves to the batter. Mix until the batter is smooth.
For the assembly:
Spread ⅔ of the chocolate brownie batter into the prepared pan.
Transfer all of the pumpkin cheesecake batter over the top. Do not mix the two together.
Drop the remaining brownie batter over the cheesecake batter in large dollops. To make the swirls, run a butter knife back and forth through the batters.
Place into the preheated oven and bake for 30 to 40 minutes, or until a skewer inserted into the center comes out with a few crumbs still clinging to it.
Let cool in pan completely, then gently lift the brownies out of the pan. Slice into squares and serve immediately, or store in an airtight container for up to 4 days in the fridge.
*Use a handheld mixer on low or medium speed when making the cheesecake batter for faster, easier mixing.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
