HarvestBaking.ca
HARVEST
BAKING
PUMPKIN CRUMBLE
CHEESECAKE BARS
PREP TIME: 15 MINUTES MAKES: 24 BARSBAKE TIME: 45 MINUTES FREEZING: NOT RECOMMENDED
CRUST
1 ¼ cups (300 mL) Robin Hood® Original All Purpose Flour
½ cup (125 mL) Robin Hood Oats
½ cup (125 mL) brown sugar, packed ½ tsp (2 mL) baking powder ½ cup (125 mL) butter, melted
FILLING
1 package (250 g) cream cheese, softened
1 can (300 mL) Eagle Brand® Sweetened Condensed Milk
2 cups (500 mL) E.D. SMITH® Pure Pumpkin
2 eggs
1 ½ tsp (7 mL) Club House® Pumpkin Pie Spice
CRUMBLE TOPPING
1 cup (250 mL) brown sugar 1 cup (250 mL) chopped nuts
¼ cup (50 mL) Robin Hood Original All Purpose Flour
1 tsp (5 mL) Club House Pumpkin Pie Spice
¼ cup (50 mL) butter
1. Preheat oven to 350°F (180°C). Line a 9” x 13” (3.5 L) baking pan with parchment paper.
2. CRUST:Combine ingredients and press into prepared pan. Bake
10 minutes.
3. FILLING: Beat cream cheese until fluffy. Add remaining ingredients and beat until combined. Pour over crust.
4. CRUMBLE: Combine first 4 ingredients in bowl. Cut in butter
until mixture resembles coarse meal. Drop over filling. 5. Bake in preheated oven 30 – 35 minutes or until set. 6. Cool and refrigerate at least 6 hours or overnight. It is not safe to eat raw flour, dough or batter.
MAPLE WALNUT
APPLE CRISP
PREP TIME: 15 MINUTES MAKES: 8 SERVINGS
BAKE TIME: 60 MINUTES FREEZING: NOT RECOMMENDED
APPLE FILLING
8 cups (2 L) sliced, peeled apples (about 4 large) ¼ cup (50 mL) maple syrup
¼ cup (50 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) Club House® Ground Cinnamon
CRUMBLE
1 ¼ cups (375 mL) Robin Hood Oats
¼ cup (50 mL) Robin Hood Original All Purpose Flour
1 tsp (5 mL) Club House Ground Cinnamon
1 cup (250 mL) walnuts, chopped ¼ cup (50 mL) maple syrup
½ cup (125 mL) butter, cut in small pieces
1. Preheat oven to 375°F (190°C).
2. Combine filling ingredients and place in greased 8” square pan (2 L).
3. Combine crumble ingredients and sprinkle over apple mixture. 4. Bake in preheated oven for 55-60 minutes or until topping is
golden and apples are bubbling. Serve warm.
TIP: Don’t have apples? Pears are a delicious alternative. It is not safe to eat raw flour, dough or batter.
Club House
®Pumpkin Pie Spice
is for more than just pies! Use in gingerbread, cookies, muffins, cakes, frostings, glazes, apple desserts and sweet potatoes for a delicious fall harvest treat.
Crisp firm apples like
Granny Smith, Golden Delicious or Honeycrisp are great choices for baking in a crisp. Try more than one apple variety for depth of flavour.
APPLE CHEDDAR BISCUITS
WITH BACON
PREP TIME: 15 MINUTES MAKES: 8 BISCUITS BAKE TIME: 25 MINUTES FREEZING: EXCELLENT
1 cup (250 mL) chopped apples, plus additional apple slices for garnish, optional
½ tsp (2 mL) Club House® Ground Cinnamon
1 tbsp (15 mL) brown sugar
2 cups (500 mL) Robin Hood® Original All Purpose Flour
2 ½ tsp (12 mL) baking powder 1 tsp (5 mL) salt
½ tsp (2 mL) baking soda 1 tbsp (15 mL) granulated sugar
½ cup (125 mL) Crisco® All-Vegetable Shortening
1 cup (250 mL) shredded cheddar cheese, plus additional for topping, optional
4 slices bacon, cooked crisp and chopped 1 cup (250 mL) buttermilk, plus additional for
brushing, optional
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Combine chopped apples, cinnamon and brown sugar in small bowl. Set aside.
3. Combine next 5 ingredients in large bowl. Cut in shortening with pastry blender or two knives until mixture is crumbly. Add cheese, bacon and apple mixture and stir. Add buttermilk all at once, stirring with a fork until a soft dough forms. Turn dough onto floured surface and knead gently 8 to 10 times.
4. Pat dough into 10” rectangle. Cut into 8 rectangles. Place on prepared baking sheet. Brush with buttermilk if using, and then top with apple slices and shredded cheese.
5. Bake in preheated oven 20-25 minutes or until biscuits are golden brown.
It is not safe to eat raw flour, dough or batter.
EASY GLAZED
PUMPKIN PIE SCONES
PREP TIME: 15 MINUTES MAKES: 8 SCONES BAKE TIME: 17 MINUTES FREEZING: EXCELLENT
SCONES:
2 ¼ cups (550 mL) Robin Hood® Original All Purpose Flour
½ cup (125 mL) granulated sugar 1 tbsp (15 mL) baking powder ½ tsp (2 mL) salt
½ tsp (2 mL) Club House® Ground Cinnamon
½ tsp (2 mL) Club House Ground Cloves
¼ tsp (1 mL) Club House Ground Ginger
6 tbsp (90 mL) cold butter
½ cup (125 mL) E.D. SMITH® Pure Pumpkin
1 egg
5 tbsp (75 mL) Carnation® Evaporated Milk, Regular, 2%
or Fat Free
GLAZE:
1 cup (250 mL) icing sugar
3 tbsp (45 mL) Carnation Evaporated Milk, Regular, 2% or
Fat Free
¼ tsp (1 mL) Club House Ground Cinnamon
1. SCONES: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Combine first 7 ingredients in large bowl. Cut butter in with pastry blender or two knives until mixture is crumbly and resembles pea sized crumbs. Combine pumpkin, egg and evaporated milk in measuring cup. Mix into dry flour mixture. Form the dough into a ball.
3. Place on floured surface and pat into a 10” (25 cm) round. Cut into 8 triangles. Place on prepared baking sheet. Bake in preheated oven for 15-17 minutes or until golden around the edges. Remove and place on wire rack over a baking sheet.
4. GLAZE: Combine all ingredients. Brush over hot scones. Serve warm.
It is not safe to eat raw flour, dough or batter.
Did you know?
Carnation® Evaporated
Milk is just milk with about half the water removed – making it richer, creamier and perfect to cook with.
EASY PUMPKIN ICE CREAM BARS
PREP TIME: 10 MINUTES MAKES: 10 SERVINGSFREEZING: REQUIRED
CRUST:
1 ¼ cups (300 mL) graham cracker crumbs ¼ cup (50 mL) melted butter
ICE CREAM:
2 cups (500 mL) whipping cream
1 tbsp (15 mL) Club House® Premium Artificial Vanilla
2 tsp (10 mL) Club House Pumpkin Pie Spice
1 cup (250 mL) E.D. SMITH® Pure Pumpkin
1 can (300 mL) Eagle Brand® Sweetened Condensed Milk
1. CRUST: Combine crumbs and butter. Press into 8” (2 L) square
freezer safe pan.
2. ICE CREAM: Whip cream, vanilla and spice on high speed of
electric mixer until stiff peaks form. Mix in pumpkin and sweetened condensed milk. Pour into prepared pan. Freeze, at least 6 hours or overnight.
MAPLE GLAZED
APPLE FRITTERS
PREP TIME: 1 HOUR MAKES: ABOUT 2 DOZEN BAKE TIME: ABOUT 30 MINUTES FREEZING: NOT RECOMMENDED
APPLE FILLING:
2 tbsp (30 mL) butter
2 cups (500 mL) apples, peeled and cut in ½” (1 cm) chunks, about 3 large apples
¼ cup (50 mL) brown sugar
1 tsp (5 mL) Club House® Ground Cinnamon
FRITTERS:
2 eggs 1 cup (250 mL) buttermilk ¼ cup (50 mL) butter, melted
1 tsp (5 mL) Club House Premium Artificial Vanilla
2 cups (500 mL) Robin Hood® Original All Purpose Flour
½ cup (125 mL) granulated sugar 1 tbsp (15 mL) baking powder ½ tsp (2 mL) salt
8 cups (2 L) Crisco® Canola or Vegetable Oil for frying
GLAZE:
1 cup (250 mL) icing sugar 1/3 cup (75 mL) maple syrup
1. APPLE FILLING: Melt butter over medium high heat in large saucepan. Add remaining ingredients and cook, uncovered, 8-10 minutes or until sauce is thick and apples are soft. Set aside to cool. 2. Heat oil in deep fryer or larger saucepan to 325°F (160°C). 3. FRITTERS: Combine eggs, buttermilk, butter and vanilla in large
bowl. Add remaining dry ingredients. Stir to combine. Mix in cooled apple mixture.
4. Carefully drop about 1 tbsp (15 mL) batter into hot oil, frying 2 – 3 at a time. Cook 1-2 minutes per side until puffed and golden brown. Drain on paper towels. Cool.
5. GLAZE: Combine ingredients.
6. ASSEMBLY: Dip warm fritters in glaze. Enjoy!. It is not safe to eat raw flour, dough or batter.
No ice cream maker?
No Problem!
Use Eagle Brand®
Sweetened Condensed Milk to make simple and delicious homemade no-churn ice cream! Go to EagleBrand.ca for more easy ice cream recipes.
APPLE PUMPKIN MUFFINS
PREP TIME: 15 MINUTES MAKES: 16 - 18 MUFFINS BAKE TIME: 35 MINUTES FREEZING: EXCELLENT ¾ cup (175 mL) butter, melted and cooled ½ cup (125 mL) Crosby’s® Fancy Molasses¼ cup (50 mL) Billy Bee® Honey
1 tbsp. (15 mL) Club House® Premium
Artificial Vanilla
3 large eggs
½ cup (125 mL) apple juice or apple cider 1 ½ cups + 2 tbsp (405 mL) E.D. SMITH® Pure Pumpkin
3 cups (750 mL) Robin Hood® Original All
Purpose Flour 2 tsp (10 mL) baking powder ½ tsp (2 mL) baking soda 3/4 tsp (4 mL) salt
1 tbsp (15 mL) Club House Pumpkin Pie Spice
1 medium apple, peeled, cored and finely diced
¼ cup (50 mL) toasted pumpkin seeds
1. Preheat oven to 350°F (180°C) and grease muffin pans or line them with paper liners.
2. In a medium bowl, beat the melted butter, molasses and honey. Beat in vanilla and eggs, one at a time. Beat in juice and pumpkin purée.
3. In a separate bowl, whisk the flour, baking powder, baking soda, salt and spice. Stir in apple.
4. Add wet ingredients to dry and stir gently until combined. 5. Spoon into prepared muffin pans.
6. Sprinkle with pumpkin seeds.
7. Bake 30-35 minutes, or until they spring back lightly when touched or a tester comes out clean.
8. Cool 10-15 minutes before removing from the pans. It is not safe to eat raw flour, dough or batter.
SOFT & CAKEY PUMPKIN
OATMEAL COOKIES
PREP TIME: 15 MINUTES MAKES: ABOUT 24 COOKIES BAKE TIME: ABOUT 15 MINUTES FREEZING: EXCELLENT 2 cups + 2 tbsp (530 mL) Robin Hood® Original All
Purpose Flour 1 1/2 cups (375 mL) Robin Hood Oats
1 tsp (5 mL) baking soda
1 tbsp (15 mL) Club House® Pumpkin Pie Spice
1/2 tsp (2 mL) salt
1 cup (250 mL) butter, melted
1/4 cup (50 mL) Crosby’s® Fancy Molasses
3/4 cup (175 mL) brown sugar 1/2 cup (125 mL) granulated sugar
1 egg yolk
3/4 cup (175 mL) E.D. SMITH® Pure Pumpkin
1 tsp (5 mL) Club House Premium Artificial Vanilla
¾ cup (175 mL) chocolate chips ¾ cup (175 mL) dried cranberries
1. Preheat oven to 350°F (180°C)
2. In a large bowl, whisk flour, oats, baking soda, pumpkin pie spice, and salt.
3. In a medium bowl, whisk the melted butter, molasses, brown sugar, and granulated sugar. Whisk in the egg yolk then the pumpkin and vanilla. Mix until well combined.
4. Add pumpkin mixture to dry ingredients and stir until combined. Stir in chocolate chips and cranberries.
5. Batter will be sticky.
6. Drop dough by the spoonful (2-3 tbsp.) onto a parchment-lined baking sheet and spread it a bit with the back of the spoon. 7. Bake for about 15 minutes or until cookies feel set in the centre. 8. This is a soft cookie. If you’d like them a bit firmer bake them longer. It is not safe to eat raw flour, dough or batter.
Crosby’s
®Fancy Molasses
is a versatile natural sweetener that's great for sweet and savoury recipes. It's a good source of riboflavin
and a source of iron.
Did you know?
Club House®Premium Artificial
Vanilla contains 10% pure vanilla and delivers a rich, robust flavour.
OLD FASHIONED APPLE PIE
PREP TIME: 30 MIN. + 15 MIN. REFRIG. MAKES: 8 SERVINGS BAKE TIME: 80 MINUTES FREEZING: EXCELLENTPIE CRUST
1 recipe Crisco® No Fail Pie Crust, prepared
to Step 4
FILLING
1 cup (250 mL) SUGAR IN THE RAW® Natural
Turbinado Sugar
3 tbsp (45 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) Club House® Apple Pie Spice
7 cups (1.75 L) (approximately 6-7 apples), peeled and thinly sliced (Spy, Honey Crisp, Golden Delicious, or Royal Gala)
1 tbsp (15 mL) butter
TOPPING
1 egg, beaten
3 tbsp (45 mL) SUGAR IN THE RAW Natural
Turbinado Sugar
1. Preheat oven to 450°F (230°C).
2. CRISCO NO FAIL PIE CRUST: Prepare pie dough and transfer
rolled pie crust into pie plate without stretching. Trim pastry at edges of plate. Roll out remaining dough and set aside.
3. FILLING: Combine sugar, flour and apple pie spice in a large bowl.
Add apples, tossing lightly to coat fruit with sugar mixture. 4. Fill the pastry-lined pie plate with fruit mixture. Dot with butter.
Top with remaining pastry. Seal and flute edges. Cut slits on top of pastry.
5. TOPPING: Brush top of pie with beaten egg and sprinkle with
turbinado sugar.
6. Place the pie on a foil-lined baking sheet.
7. Bake in preheated oven, on bottom rack, for 10 minutes. Reduce heat to 350°F (180°C) and bake for 60-70 minutes or until pastry is golden and fruit is tender. Cool on wire cooling rack for at least 2 hours before serving.
TIP 1: Use any combination of the above suggested firmer apples. If you like a more applesauce consistency, use Cortland and Empire.
TIP 2: If you are not serving the pie the same day, cover with foil and refrigerate.
It is not safe to eat raw flour, dough or batter.
PUMPKIN PIE
PREP TIME: 30 MIN. + 15 MIN. REFRIG. MAKES: 12 SERVINGS BAKE TIME: 70 MINUTES FREEZING: NOT RECOMMENDED
PIE CRUST
½ recipe Crisco® No Fail Pie Crust, prepared
to Step 4
FILLING
1 ¾ cups (425 mL) E.D. SMITH® Pure Pumpkin
1 cup (250 mL) packed brown sugar 2 eggs
2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
1 tbsp (15 mL) Club House® Pumpkin Pie Spice
½ tsp (2 mL) salt
1 can (354 mL) Carnation® Regular or 2% Evaporated Milk
1. Preheat oven to 350°F (180°C).
2. CRISCO NO FAIL PIE CRUST: Prepare pie dough and transfer
rolled pie crust into pie plate without stretching. Press into bottom and up sides of plate. Trim overhang and flute edges.
3. FILLING: Whisk together pumpkin, sugar, eggs, flour, spice and
salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture. 4. Bake in preheated oven, on bottom rack for 60 to 70 minutes or
until set. Cool on wire cooling rack.
TIP: Pie can be well covered in plastic wrap and refrigerated up to 3 days
It is not safe to eat raw flour, dough or batter.
CRISCO
®NO FAIL PIE CRUST
PREP TIME: 15 MINUTES BAKE TIME: AS PER RECIPE
FOR ONE DOUBLE-CRUST PIE OR TWO 9" (23 CM) PIE SHELLS
2 cups (500 mL) Robin Hood® Original All Purpose Flour
¾ tsp (4 mL) salt
1 cup (250 mL) Crisco® All-Vegetable Shortening
1 egg 2 tbsp (30 mL) cold water 1 tbsp (15 mL) white vinegar
1. Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender or two knives until mixture is uniform and shortening resembles coarse crumbs. 2. Beat egg, water and vinegar together to blend. Pour all the liquid
over flour mixture. Stir with fork until mixture is moistened. 3. Divide dough in half and shape into a ball. Flatten each into a circle
about 4" (10 cm). Wrap and chill dough 15 minutes for easier rolling. 4. Roll each portion of dough separately. Dust rolling pin and work
surface lightly with flour. Roll dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. If dough sticks, dust lightly with flour. Roll to a circle about 1" (2.5 cm) larger than upside down pie plate.
5. Ease into pie plate without stretching. Repeat rolling with remaining pastry for top. Trim, flute and bake according to your filling recipe.
TIP 1: For easy transfer to a pie plate, slide spatula under dough to loosen it, then lift one edge of pastry onto rolling pin and loosely wrap it around the rolling pin. Unwrap pastry into pie plate.
TIP 2: For recipes calling for baked pie shells, prick bottom and sides of shell thoroughly with fork then bake in preheated 425ºF (220ºC) oven 10 to 15 minutes, or until lightly golden.
TIP 3: For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
It is not safe to eat raw flour, dough or batter.
THE ONLY PIE CRUST RECIPE
YOU’LL EVER NEED
Crisco® shortening is made with plant-based oils, which makes it THE perfect ingredient
for vegetarian bakers! It’s also gluten-free & doesn’t contain
partially hydrogenated oils.
Did you know…
Whoever said “It’s what’s on the inside that counts” probably never baked a pie.
Crust is the foundation on which pie greatness is built. Nail the crust first, and
the rest is as easy as… well, you know
Short cut
Out of time? Try this recipe with your favourite
DOUBLE CHOCOLATE
PUMPKIN SPICE LOAF
PREP TIME: 15 MINUTES MAKES: 10 SERVINGS BAKE TIME: 80 MINUTES FREEZING: EXCELLENT 1 cup (250 mL) E.D. SMITH® Pure Pumpkin2 eggs
½ cup (125 mL) Crisco® Vegetable or Canola Oil
½ cup (125 mL) water
1 ½ cups (375 mL) granulated sugar
1 ¾ cups (425 mL) Robin Hood® Cake & Pastry Flour
1 tsp (5 mL) baking soda ¼ tsp (1 mL) salt
2 tsp (10 mL) Club House® Pumpkin Pie Spice
½ cup (125 mL) cocoa powder ½ cup (125 mL) chocolate chips
1. Preheat oven to 350°F (180°C). Grease an 8” x 5” (2 L) loaf pan and line with parchment paper.
2. Combine first 5 ingredients in large bowl. Add flour, baking soda, salt and spice and mix well. Remove approximately half the batter (2 cups (500 mL) to a separate bowl. Mix cocoa and chocolate chips into ½ the batter. Spoon pumpkin and chocolate batters alternately into prepared pan. Swirl with a butter knife or small spatula to create a marbled effect. Bake in preheated oven 70-80 minutes, or until top is peaked and cracked and toothpick inserted in centre comes out clean.
It is not safe to eat raw flour, dough or batter.
CARROT CAKE WITH CINNAMON
CREAM CHEESE ICING
PREP TIME: 20 MINUTES MAKES: 10 SERVINGS BAKE TIME: 1 HOUR FREEZING: EXCELLENT 2 eggs
½ cup (125 mL) Crisco® Vegetable Oil
4 cups (1 L) shredded carrots
1 ½ cups (375 mL) Robin Hood® Original All Purpose Flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) Club House® Ground Cinnamon
½ tsp (2 mL) Club House Ground Nutmeg
1 tsp (5 mL) baking soda ¾ tsp (4 mL) baking powder ½ tsp (2 mL) salt
½ cup (125 mL) chopped walnuts ½ cup (125 mL) raisins
ICING:
¼ cup (50 mL) butter, softened ¼ cup (50 mL) cream cheese, softened 1 cup (250 mL) icing sugar
¾ tsp (4 mL) Club House Ground Cinnamon
1. CAKE: Preheat oven to 375°F (190°C). Grease an 8” x 4” (2 L) loaf pan and line with parchment paper.
2. Beat eggs and oil until well blended. Stir in carrots and remaining ingredients, just until everything is moistened. Pour into prepared pan. Bake in preheated oven for 55-60 minutes or until a toothpick inserted in centre comes out clean. Cool on wire rack. 3. ICING: Beat butter and cream cheese until combined. Add icing
sugar and cinnamon and beat until light and fluffy. Ice cooled cake. It is not safe to eat raw flour, dough or batter.
Don’t have Cake and Pastry Flour?
You can still make this delicious recipe! In non-yeast recipes, All Purpose flour can be substituted in the following amounts: for every cup of Cake and Pastry Flour called for in a recipe, use 1 cup, less 2 tbsp of All Purpose flour.
Did you know?
Robin Hood®Best for Cake & Pastry
Flourhelps make higher, lighter cakes and flakier pastries. What’s the secret? It’s a finely textured flour made from soft wheat.
Club House® herbs and
spices are packed with the purest possible flavour to give your baked goods the superior taste they deserve.
APPLE STICKY TOFFEE PUDDING
PREP TIME: 30 MINUTES MAKES: 8 SERVINGSBAKE TIME: 45 MINUTES FREEZING: EXCELLENT
CAKE:
1 cup (250 mL) chopped, pitted dates 3/4 cup (175 mL) hot tea
1/2 cup (125 mL) Carnation® Regular Evaporated Milk or 2%
Evaporated Partly Skimmed Milk 1 tsp (5 mL) Folgers® Instant Coffee Crystals
1/2 cup (125 mL) butter, softened 1 cup (250 mL) brown sugar 3 eggs
1 tsp (5 mL) Club House® Premium Artificial Vanilla
1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour
2 tsp (10 mL) baking powder 1 tsp (5 mL) baking soda 1/4 tsp (1 mL) salt 1 cup (250 mL) chopped apples
TOFFEE SAUCE:
1/4 cup (50 mL) butter 3/4 cup (175 mL) brown sugar 1 cup (250 mL) corn syrup
1 cup (250 mL) Carnation Regular Evaporated Milk or 2%
Evaporated Partly Skimmed Milk 1/2 tsp (2 mL) Club House Premium Artificial Vanilla
1. Preheat oven to 375°F (190°C). Grease and line a 9-inch (23 cm) cake pan (with at least 1 ½-inch/4 cm high sides) with
parchment paper.
2. Combine dates, tea, evaporated milk and coffee. Let stand 10 minutes. Meanwhile, in a separate bowl, cream butter and sugar until combined. Beat in eggs one at a time. Mix in vanilla and date mixture.
3. In a separate bowl, combine flour, baking powder, baking soda and salt. Add to date mixture, along with apples and mix gently until dry ingredients are incorporated. Turn batter into prepared pan. 4. Bake in a preheated oven for 40 to 45 minutes, or until a cake
tester comes out clean. Cool on rack 10 minutes. Run a knife around edges and invert cake onto a serving plate. (Cake can be served warm or at room temperature.)
5. SAUCE: Melt butter in saucepan over medium heat. Add sugar,
corn syrup and milk. Stir and heat (but don’t boil) until all ingredients are combined. Remove from heat. Stir in vanilla. Pour ½ cup sauce (125 mL) over cake and brush surface and sides. Cut cake into serving pieces. Serve with remaining sauce and top with whipped cream if desired
It is not safe to eat raw flour, dough or batter.
UPSIDE DOWN APPLE
GINGERBREAD CAKE
PREP TIME: 20 MINUTES MAKES: 12 SERVINGS BAKE TIME: 75 MINUTES FREEZING: EXCELLENT
TOPPING:
2 cups (500 mL) peeled, sliced apples ½ tsp (2 mL) Club House® Apple Pie Spice
1 tbsp (15 mL) Robin Hood® Original All Purpose Flour
CAKE:
2 cups (500 mL) Robin Hood Original All Purpose Flour
½ cup (125 mL) granulated sugar 1 1 /2 tsp (7 mL) baking soda ½ tsp (2 mL) salt
2 tsp (10 mL) Club House Apple Pie Spice
1 egg
½ cup (125 mL) Crisco® All-Vegetable Shortening
¾ cup (175 mL) Crosby’s® Fancy Molasses
1 cup (250 mL) boiling water
1. Preheat oven to 350°F (180°C). Grease a 9” (23 cm) round or square pan and line with parchment paper.
2. TOPPING: combine ingredients in small bowl and arrange in prepared pan.
3. CAKE: Combine first 5 ingredients in large mixer bowl. Add egg, shortening, molasses and ¼ cup (50 mL) boiling water. Mix on low speed to blend, then 2 minutes on medium speed. Carefully add remaining ¾ cup (175 mL) boiling water. Beat 2 minutes longer. Spread batter over fruit in pan.
4. Bake in preheated oven for 65-75 minutes or until toothpick inserted in centre comes out clean. Let cool in pan 20 minutes, then carefully invert onto cooling rack and cool.
TIP: This recipe is also delicious with peaches. It is not safe to eat raw flour, dough or batter.
Club House
®Apple Pie Spice
is for more than just pies! Use in cookies, cakes, lattes, apple cider, granola, squash, roasted cauliflower and chicken for a delicious fall flavour.
©/TM/® Smucker Foods of Canada Corp. or its affiliates. Carnation is a trademark of Société des Produits Nestlé S.A., used under license. SUGAR IN THE RAW® is a trademark of Cumberland Packing Corp., used under license. Club House®
Reg. TM/ MD McCormick Canada. Billy Bee® Reg. TM/MD Billy Bee Honey Products Company, used under licence. Crosby's is a registered trademark of Crosby Molasses Co. Ltd. E.D. SMITH® is a registered trademark of E.D. Smith Foods, Ltd.
All marks used under licence.