Type what you have

Ingredients

• ✓ icing sugar
• butter
• salt
• bacon
• chive
• all-purpose flour
• rice flour
• maple syrup

Instructions

1. 1 Grease an 8-inch (20 cm) square baking pan; reserve. In a large bowl, beat the butter with the sugar and salt using an electric mixer, for 2 minutes or until light and fluffy.
2. 2 Add the bacon and chives; mix until evenly distributed. Combine the all purpose flour with the rice flour. Add the flour mixture to the butter mixture; stir until just combined.
3. 3 Press the dough, in an even layer, into the prepared pan. Cover and chill for 30 minutes or until firm.
4. 4 Preheat oven to 325 degrees F (160 degrees C).
5. 5 Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough). Brush the top with maple syrup.
6. 6 Bake for 25 to 35 minutes or until set and lightly golden. Immediately cut through the scored wedges. Transfer pan to a wire rack and cool completely.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ icing sugar
• plant-based butter
• milk
• vanilla extract

Instructions

1. 1 Blend Becel Salted Plant-Based Bricks with icing sugar, milk, and vanilla until blended. Beat on medium-high speed, scraping sides occasionally, until light and fluffy, about 2 minutes.

By Becel

Ingredients

• ✓ icing sugar
• plant-based butter
• vanilla extract
• salt
• all-purpose flour
• chocolate chip

Instructions

1. 1 Preheat oven to 325 degrees F (160 degrees C).
2. 2 Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
3. 3 Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
4. 4 Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
5. 5 Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.

By Becel

Ingredients

• ✓ icing sugar
• cooking spray
• white sugar
• butter
• sour cream
• egg
• lemon
• milk
• all-purpose flour
• baking powder
• salt
• blueberry
• lemon juice
• lemon zest

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. 2 Whisk together sugar, melted butter, sour cream, eggs, and lemon juice in a large bowl until thoroughly blended. Mix in milk.
3. 3 Stir together flour, baking powder, salt, and lemon zest in a separate bowl.
4. 4 Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
6. 6 Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.
7. 7 Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.

By AUNT MAMIE

Ingredients

• ✓ icing sugar
• coconut
• vanilla extract
• coconut extract
• violife creamy original
• margarine
• vegan chocolate chip
• vanilla extract
• granulated sugar
• brown sugar
• margarine
• baking soda
• rolled oat
• cocoa powder
• all-purpose flour
• water
• flax seed meal

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
2. 2 Combine flax meal and water. Let stand 10 minutes.
3. 3 Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
4. 4 Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.
5. 5 Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.
6. 6 Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
7. 7 Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.
8. 8 Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.

By Becel

Ingredients

• ✓ icing sugar
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• nutmeg
• ginger
• tomato ketchup
• water
• red food coloring
• butter
• brown sugar
• egg
• cream cheese
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. 2 Make the cake: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Mix ketchup, water, and food coloring together in a separate bowl.
3. 3 Beat butter in a large bowl with an electric mixer until smooth. Blend in sugar until creamy, then mix in eggs, one at a time, until incorporated. Add flour mixture in two batches on low speed, alternating with ketchup mixture, scraping down the bowl as needed, until well combined. Increase the speed to medium-high and beat for 1 minute. Divide batter evenly between the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans on a wire rack for 15 minutes, then run a table knife around the edges to loosen. Invert each layer carefully onto the wire rack. Let cool completely, about 15 more minutes.
5. 5 While the cake layers are cooling, make the frosting: Beat cream cheese, butter, and vanilla in a mixing bowl with an electric mixer on medium speed until smooth, about 2 minutes. Gradually mix in powdered sugar on low speed, scraping the bowl as needed, then beat on high speed until fluffy.
6. 6 Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.

By Heinz

Ingredients

• ✓ icing sugar
• white cake mix
• lemon instant pudding
• water
• egg white
• vegetable oil
• cream cheese
• butter
• lemon juice

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
3. 3 Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
4. 4 Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.

By Philadelphia Cream Cheese

Ingredients

• ✓ icing sugar
• graham cracker crumb
• butter
• cream cheese
• granulated sugar
• lemon zest
• lemon juice
• lime
• vanilla extract
• flour
• egg
• whipping cream

Instructions

1. 1 HEAT oven to 350 degrees F.
2. 2 MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
3. 3 BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
4. 4 BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. 5 BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ icing sugar
• sugar
• canola oil
• molasses
• egg
• whole wheat flour
• ginger
• baking powder
• baking soda
• lemon zest
• margarine
• lemon juice
• lemon zest
• low-fat milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.
3. 3 Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake.
4. 4 Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
5. 5 Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.

By Alberta Rose

Ingredients

• ✓ icing sugar
• lemon peel
• lemon juice
• butter
• cream cheese
• pecan
• walnut
• pineapple
• carrot
• granulated sugar
• oil
• egg
• salt
• ground clove
• nutmeg
• cinnamon
• baking soda
• baking powder
• flour

Instructions

1. 1 Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
2. 2 Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
3. 3 Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

By Philadelphia

Ingredients

• ✓ icing sugar
• milk
• egg
• butter
• all-purpose flour
• sugar
• salt
• instant yeast
• guava paste
• egg
• granulated sugar

Instructions

1. 1 Heat milk in the microwave or on the stovetop to 110 degrees F (43 degrees C).
2. 2 Place warm milk, egg, butter, flour, white sugar, icing sugar, salt, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
3. 3 Divide the dough into 4 or 5 equal parts depending on the size of the roscones you want to make. Take one piece of dough and roll it into a roll about 1/2 inch wide. Repeat with remaining dough. Flatten the rolls and fill evenly with guava paste.
4. 4 Roll the dough once again so the filling is in the middle and not seen from the outside. Take both ends and paste them together, forming a circle with a hole in the middle (like a doughnut). Place in an oiled baking pan, leaving room to grow. With a sharp, non-serrated knife, make some slits on the top just deep enough that you can see a bit of the filling.
5. 5 Once all your roscones are done, cover and let rest until doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Brush beaten eggs over each roscone and sprinkle coarse sugar on top.
8. 8 Bake in the preheated oven until golden, 12 to 15 minutes. Let cool on a wire rack before serving.

By Cesar Centeno

Ingredients

• ✓ icing sugar
• all-purpose flour
• all-purpose flour
• gingersnap cookie
• gingersnap cookie
• almond flour
• baking powder
• butter
• butter
• white sugar
• brown sugar
• egg
• rum extract
• heavy cream
• raspberry jam
• egg white

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
2. 2 Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
3. 3 Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
4. 4 Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
6. 6 Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.

By Annleih