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Maple Orange Butter
Maple Orange Butter also makes a great
spread for pancakes, waffles,
biscuits or scones.
Makes
3
⁄4cup (175 ml)
1
⁄2 cup (125 ml)unsalted butter, room
temperature
2 tablespoons (30 ml) maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
Use Speed 3 (CHM-5C/SSC) or Speed
5 (CHM-7C) to beat butter in a mixing
bowl until light and fluffy, about 1
minute. Add maple syrup and orange
zest; beat on Speed 3 for 1 minute
longer until fluffy and completely
combined.
Nutritional information per serving
[1 tablespoon (15 ml)]:
Calories 76 (88% from fat) • carb. 2g
• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
• sod. 1mg • calc. 6mg • fiber 0g
Double Chocolate Walnut
Brownie Drops
Abrownie in a bite!
Makes 26
2 ounces (57 oz) unsweetened
chocolate, chopped
1
1
⁄2 cups (375 ml) all-purpose flour
1
⁄2 teaspoon (2 ml) baking powder
1
⁄2 teaspoon (2 ml) salt
8 tablespoons (120 ml) unsalted butter,
cut in 8 pieces
1
⁄2 cup (125 ml) granulated sugar
1
⁄2 cup (125 ml) brown sugar, firmly
packed
1 large egg
1
1
⁄2 teaspoons (7 ml) vanilla extract
2
⁄3 cup (150 ml) mini chocolate morsels
2
⁄3 cup (150 ml) chopped walnuts
powdered sugar for garnish
Melt the chocolate in a double boiler
over hot water or in a microwave
according to manufacturer’s directions.
Let cool. Preheat oven to 350°F
(175°C). Line baking sheets with parch-
ment or nonstick baking liner sheets.
Place the flour, baking powder and salt
in a medium bowl; mix on Speed 1 for
20 seconds to combine. Reserve.
Place the butter and sugars in a
medium bowl. Mix on Speed 2 for 30
seconds, then mix on Speed 4 until light
and fluffy, 2 minutes. Add the egg and
vanilla, mixing on Speed 2 until com-
bined, 20 seconds. Add melted, cooled
chocolate, mix 20 seconds on Speed 1.
Add flour mixture, mix on Speed 1 until
combined, 30 seconds. Add chocolate
morsels and walnuts, and mix on
Speed 1 to blend, 10 seconds.
Scoop out dough in 1
1
⁄2 tablespoon
(22 ml) amounts onto prepared baking
sheets. (For ease, speed and
uniformity, you may use a number 40
ice cream scoop.) Bake in the preheat-
ed oven for 10–12 minutes. Let cool on
pans 2 minutes, then transfer to a wire
rack to cool completely. Just before
serving, dust lightly with powdered
sugar if desired.
Nutritional information per serving:
Calories 151 (48% from fat) • carb. 18g
• pro. 2g • fat 8g • sat. fat 4g • chol. 18mg
• sod. 59mg • calc. 15mg • fiber 1g
Lemon-Lime Sugar Cookies
Cookies with a little “zest”!
Makes 50 cookies
4 cups (1L) all-purpose flour
2 teaspoons (10 ml) baking soda
1
⁄2 teaspoon (2 ml) salt
1
⁄2 cup (125 ml) (1 stick) unsalted butter,
cut in 8 pieces
2
1
⁄2 cups (625 ml) granulated sugar, divided
1
⁄2 cup (125 ml) light corn syrup
2 large eggs
zest of 1 lemon (bitter white pith
removed), finely chopped
zest of 1 lime (bitter white pith
removed), finely chopped
1 teaspoon (5 ml) lemon extract
1 teaspoon (5 ml) lime extract
Preheat oven to 350°F (175°C). Line
baking sheets with parchment.
Place the flour, baking soda, and salt in
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• For best results, use heavy cream, cold
from the refrigerator, for whipped cream.
• For best results, whip egg whites in a
spotlessly clean stainless steel or glass
mixing bowl. If available, use a copper
mixing bowl.
• Chocolate chips, nuts, raisins, etc. can
be added using speeds 1 or 2 of your
hand mixer.
• To separate eggs for any recipe, break
them one at a time into a small bowl,
gently remove yolks, then transfer egg
whites to spotlessly clean mixing bowl.
If a yolk breaks into the egg white,
reserve that one for another use. Just
a drop of egg yolk in the white will pre-
vent the whites from whipping properly.
• To achieve the best volume when
whipping egg whites, the mixing bowl,
Chef’s Whisk attachment, and/or
beaters must be spotlessly clean and
free of any fat, oil, etc. (Plastic bowls
are not recommended for whipping egg
whites.) The presence of any trace of
fat or oil will prevent the egg whites
from increasing in volume. Wash bowl
and attachments thoroughly before
beginning again.
• Occasionally ingredients may stick to
the sides of the mixing bowl. When this
occurs, turn mixer off and scrape the
sides of the bowl with a rubber spatula.
Recipe Notes
Preparation times are estimates and are
based on the time it takes to prepare,
assemble, cook the ingredients once
they have been gathered from the
refrigerator and cupboard and placed
on the counter.
Nutritional analysis are based on
number of servings indicated. If a recipe
produces a range of servings, they are
based on the highest serving yield for
that particular recipe.
SWEETS
Cinnamon Muffins
These tasty muffins are just right for
a holiday bread basket.
Makes 12 regular or 24 mini muffins
cooking spray
2 cups (500 ml) unbleached
all-purpose flour
3 tablespoons (45 ml) brown sugar,
packed
1 tablespoon (15 ml) baking powder
1 teaspoon (5 ml) cinnamon
1
⁄4 teaspoon (1 ml) salt
2 large eggs
1 cup (250 ml) evaporated skimmed
milk (not reconstituted), or
whole milk
1
⁄4 cup (50 ml) unsalted butter, melted
and cooled
Preheat the oven to 375°F (190°C).
Spray 12 regular or 24 mini muffin cups
lightly with cooking spray.
Place the flour, brown sugar, baking
powder, cinnamon, and salt in a
medium bowl. Mix on Speed 1 for
30 seconds to combine; reserve.
Place the eggs in a second bowl.
Beat on Speed 2 (CHM-5C/SSC) or
Speed 3 (CHM-7C) until slightly foamy,
30 seconds. Then mixing on Speed 3,
add the milk and melted butter; mix
for 15 seconds. Pour over the dry
ingredients, and use Speed 1 to stir in
until the ingredients are just moistened.
Scoop into the prepared muffin cups.
Bake in the preheated oven: 18–20
minutes for regular muffins, 14–16
minutes for mini muffins, until lightly
browned and springy to touch in the
centre. Serve warm with Maple Orange
Butter. (Muffins may be made ahead
and frozen. Thaw and warm before
serving.)
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g
• pro. 5g • fat 5g • sat. fat 2g • chol. 46mg
• sod. 208mg • calc. 141mg • fiber 1g
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