Ingredients

• 1 cup (250mL) chocolate ice cream
• 8 mini cinnamon donuts (15g/0.5oz each), sliced in half
• ¼ cup (50mL) Smucker's Sundae Syrup Strawberry Flavoured Syrup
• 2 strawberries, thinly sliced
• 2 tbsp (30mL) whipped cream
• Sliced kiwi for garnish, optional

Instructions

1. First divide ice cream into eight patties and freeze if necessary. To assemble, place the bottom half of a donut cut side up on a surface. Top with ice cream patty, strawberry slices, whipped cream and syrup. Then top with remaining donut half and place kiwi on a toothpick and place in the donut top. Preparation time is just 10 minutes and the recipe makes eight sliders.
2. Tip: To make 'fried onions', toast sweetened, shredded coconut in a 350°F (180°C) for 8-10 minutes, stirring once. Let cool.

Notes

Ingredients

• 1 cup (250 mL) almonds, finely chopped
• 6 egg yolks
• 1 ½ cups (375 mL) whole milk
• 1 ½ cups (375 mL) heavy cream
• ¼ tsp (1 mL) fine sea salt
• ½ tsp (1 mL) almond extract
• ½ cup (125 mL) plus 2 tbsp (30 mL) granulated sugar, divided
• 4 bottles old-fashioned root beer

Instructions

1. Preheat oven to 350(F (180°C).
2. Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes.
3. Place yolks in a large mixing bowl; cover with plastic wrap and set aside until ready to use.
4. In a medium saucepan, bring milk, cream, salt, toasted almonds, almond extract, and ¼ cup (50 mL) of the sugar to a boil. Turn off heat and let steep at room temperature for 15 minutes; return to a rolling boil.
5. Whisk remaining sugar into bowl with yolks until smooth. Gently temper yolks by slowly adding hot almond cream, while whisking constantly. Once completely combined, strain mixture through a fine-mesh sieve into a large metal bowl. Place bowl of ice cream base over another bowl of ice water and stir until cool.
6. Freeze mixture in an ice cream machine according to the manufacturer's directions until ice cream has a smooth, soft-serve-like texture. Store in freezer for 4 hours before serving.
7. To serve, fill four tall glasses with two or three scoops of Toasted Almond Ice Cream each, top with root beer, and serve immediately.

Notes

Ingredients

• 2 cups (500 mL) almond milk
• 1, 12 oz (360 g) package frozen raspberries
• 2 medium bananas, cut into chunks
• 2-3 tbsp (30-45 mL) honey
• ½ tsp (2 mL) almond extract
• 3 tbsp (15 mL) almond butter
• ½ cup (125 mL) vanilla soy ice cream
• 12 fresh raspberries (optional)

Instructions

1. Combine all ingredients in a blender; whirl until smooth. Pour into 6 glasses and garnish with fresh raspberries if desired.

Notes

Ingredients

• 3-4 kaffir lime leaves
• 3/4 oz (21 g) of fresh lime juice
• 3/4 oz (21 g) agave syrup
• ½ oz (14 g) of green chartreuse
• 2 oz (55 g) gin
• 2 oz (55 g) unsweetened almond milk

Instructions

1. In a cocktail shaker, muddle together kaffir lime leaves, lime juice and agave, approximately 2 minutes. Add liquors, almond milk and ice. Shake vigorously and strain into a collins glass with ice, Garnish with kaffir lime leaves on the side.

Notes

Ingredients

• 1 can 295mL Minute Maid Grape Punch frozen concentrate, thawed (undiluted)
• 1 can 295mL Minute Maid Lemonade frozen concentrate, thawed (undiluted)
• 3 cups Sprite sparkling beverage
• 2 cups water
• Ice cubes or ice ring

Instructions

1. In a large pitcher, stir together grape punch and lemonade concentrates, Sprite and water; mix well. Fill with ice cubes or add an ice ring to keep cold. Makes 8 cups or 8 to 10 servings. For an extra special treat, use grape ice cubes to keep the punch cool. To make, place one red or green seedless grape, quartered, in each cup of ice-cube tray; fill with water and freeze until solid. More recipes can be found online at www.minutemade.ca.

Notes

Ingredients

• 2 lbs (1 kg) store-bought pizza dough
• olive oil, to taste
• 1 fresh peach, cut into quarters
• 1 1/2 cups (375 mL) Saputo Mozzarellissima cheese, shredded
• 6 slices prosciutto
• 1 handful walnuts
• 3/4 cup (175 mL) arugula
• balsamic vinegar (optional)
• salt and freshly ground pepper, to taste

Instructions

1. On a lightly floured surface, roll out the pizza dough and drizzle with olive oil.
2. Brush peach quarters with olive oil and grill on each side for a few minutes.
3. Slide the pizza dough on the barbecue and cook on each side for about 5 minutes, until slightly golden brown.
4. Remove dough from barbecue and top with half of the Mozzarellissima, the prosciutto, the grilled peach quarters and the walnuts. Cover with the remaining cheese.
5. Place on the barbecue, close cover and cook on medium heat for approximately 10 minutes or until the cheese is fully melted. Remove from barbecue and top with arugula and a drizzle of balsamic vinegar. Season with salt and pepper to taste.

Notes

Ingredients

• 1-1/2 tablespoons ground cumin
• 1-1/2 teaspoons garlic salt
• 1/2 teaspoon fine grind black pepper
• 1/2 cup Crown Golden no-high fructose corn syrup
• 4 salmon fillets (6 to 8 ounces each/ approx 200 g each)

Instructions

1. Heat a dry non-stick skillet on medium high heat. Add cumin and toss for 1 to 2 minutes until cumin is toasted. Use care not to burn. Remove from heat and allow to cool for 10 minutes.
2. Combine cumin, garlic salt, black pepper, and dark corn syrup in a small bowl. Mix well.
3. Brush glaze over both sides of the salmon. Grill or broil, turning once and brushing liberally with glaze. Cook 8 to 10 minutes until salmon flakes easily.

Notes

Ingredients

• 1 1/3 cup all-purpose flour (325 mL)
• 2 tbsp cornmeal (30 mL)
• 2 tsp granulated sugar (10 mL)
• 1/4 tsp salt (1 mL)
• 1/2 cup cold unsalted butter, cubed (125 mL)
• 1/4 cup ice water (approx) (50 mL)
• 1/4 cup finely crumbled Italian macaroons (50 mL)
• 4 cups California cherries, pitted (1 L)
• 2 tsp orange peel (10 mL)
• 2 tbsp granulated sugar (30 mL)
• 1/4 tsp cinnamon (1 mL)
• 1/8 tsp almond extract (optional) (0.5 mL)
Glaze:
• 1 egg yolk
• 1 tsp granulated sugar (5 mL)
• Whipped cream or ice cream (optional)

Instructions

1. In food processor, pulse flour with cornmeal, sugar and salt. Add butter and pulse until it is the size of peas with a few larger pieces. Drizzle with 3 tbsp (45 mL) water. Pulse until mixture is moistened, adding remaining water by 1/2 tsp (2 mL) if needed. Pulse just until dough starts to gather into a ball. Then turn out onto work surface. Gather and knead gently to bring together. Shape into disc and wrap in plastic wrap. Refrigerate for 1 hour or for up to 3 days.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface roll dough very thinly into a circle measuring about 12inches (30cm). Don't worry if it's not perfect. Discard any excess dough. Carefully wrap dough around rolling pin and transfer to parchment paper. Sprinkle macaroons in centre of circle, leaving a 11/2-inch (3.5-cm) border.
3. Place cherries in bowl along with orange peel, sugar, cinnamon and almond extract. Stir well to evenly distribute orange peel. Turn cherry mixture onto macaroons. Fold pastry over cherries to enclose, leaving circle about 5-inch (12.5 cm) in the middle so that you can still see fruit. Whisk egg yolk with 1 tbsp (15 mL) water then brush over pastry. Sprinkle pastry with sugar. Bake on bottom shelf of preheated oven until a deep golden, about 20 to 23 minutes. Serve warm or at room temperature. Delicious with whipped cream or ice cream.

Notes

Ingredients

• 3 eggs
• 3 tablespoons (45 mL) milk
• 2 tablespoons (30 mL) packed brown sugar
• 1/4 teaspoon (1 mL) vanilla extract
• 6 to 8 slices Sun-Maid Raisin Cinnamon Swirl Bread
• 1 tablespoon (15 mL) butter (optional)

Instructions

1. Heat a traditional or Belgian style waffle iron. Whisk together eggs, milk, brown sugar and vanilla in a shallow dish. Dip raisin bread into egg mixture one slice at a time. Place in waffle iron, close iron and grill until golden and baked through, about 3 minutes. (If not non-stick, brush iron with melted butter or spray with cooking spray.) Makes 6 to 8 waffle toasts.

Notes

Ingredients

• 4 cups 1-in. (2.5 cm) chunks deli rotisserie chicken or left over chicken (1 L)
• 1 lb bunch 2-in. (5-cm) diagonally sliced barely-cooked California asparagus (500 g)
• 1 1/2 cups California red or green table grapes, cut in half (375 mL)
• 2 tbsp white wine vinegar (30 mL)
• 2 tsp Indian curry paste, your favourite style (10 mL)
• 1/2 tsp granulated sugar (2 mL)
• 1/4 cup vegetable oil (50 mL)
• 1/2 cup chopped fresh coriander (125 mL)
• Naan or lettuce leaves (optional)

Instructions

1. Place chicken, asparagus and grapes in a medium bowl. Stir to mix.
2. In a small bowl, whisk vinegar with curry paste, sugar and oil. Toss with chicken mixture. Stir in coriander.
3. Scoop and serve with naan or over lettuce leaves.

Notes