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CANOLA Canola Cooks Sweet and Simple Desserts

www.canolarecipes.ca


Sugar Dusted Wine Cake Cooking Instructions

Ingredients 1/3 cup 1 tsp 1 – 18 oz. pkg 1 – 4 oz. pkg 1 tsp ½ tsp ¼ tsp ½ cup 1 cup 4 1 cup 1-2 tbsp dash

sugar cinnamon white cake mix vanilla instant pudding cinnamon nutmeg ground cloves (optional) canola oil white wine eggs confectioners’ sugar milk cinnamon

75 mL 5 mL 1-515 g pkg 1-113 g pkg 5 mL 2 mL 1 mL 125 mL 250 mL 4 250 mL 15-25 mL dash

Design: Vantage Studios Inc. © 2006 Photography: Brian Gould Photography

Canola oil really cooks: Canola oil is light and clear and has a mild flavour that enhances the delicate taste of baked goods.

www.canolarecipes.ca

Preheat oven to 350°F (180°C) Canola oil spray a 10 inch (25 cm) bundt pan. Combine sugar and 1 tsp (5 mL) cinnamon in small bowl. Dust bundt pan with mixture. In mixing bowl, combine cake mix, pudding, cinnamon, nutmeg, canola oil, wine and eggs. Beat on medium speed for 5 minutes. Carefully pour into prepared pan. Bake for 50 – 60 minutes or until tester comes out clean. Let cake cool on rack, in pan, for 10 minutes. Remove from pan, place cake on wire rack and cool completely. Confectioners’: Combine confectioners’ sugar, milk and cinnamon in small bowl and whisk until smooth. Stir in additional milk until icing reaches desired consistency. Drizzle over top of cake. Serve cake with fresh fruit.


Canola Cooks Sweet and Simple Desserts Most celebrations, big or small, planned or spontaneous, elegant or casual, call for a cake. Cakes are special and often associated with life milestones--weddings, showers, engagements and birthdays. With today’s very busy lifestyles however, there’s little time to make a cake from scratch so check out these ideas for making cake mixes cakes special. All you have to do is add a few extra ingredients to personalize any cake mix. Let your imagination and taste buds go wild. Have fun. Cake mixes are virtually guaranteed to bake up a delicious memory!

“Use canola oil when the recipe calls for vegetable oil.” Canola oil is a good fat. Your body needs fat to keep you warm, provide energy and help you absorb fat-soluble vitamins and caroteniods. But some fats are healthier for you that others. Canola oil provides more of the good fats than any other popular vegetable oil. Alpha-linolenic acid (ALA) is an essential omega-3 fatty acid and linoleic acid (LA) is an essential omega-6 fatty acid. Both of these good fatty acids are polyunsaturated. Canola oil is a good source of the ALA omega-3 fatty acid and its ratio of 2:1 of omega-6 to omega-3 is nutritionally ideal.

Canola oil is low in bad fats. Saturated and trans fats are “bad”. Saturated fats raise the bad cholesterol (LDL) in your body and have been linked to coronary heart disease. Canola oil has the lowest saturated fat level of all vegetable oils. Olive oil contains twice as much saturated fat as canola oil.  Trans fats raise bad cholesterol and lower good cholesterol (HDL). Canola oil is recognized as having no trans fat. Be wise: choose canola oil and non-hydrogenated soft margarines instead of solid fats such as partially hydrogenated margarine, shortening, lard and butter for baking and cooking.

Omega-3 fatty acids protect against heart attacks and

Canola oil contains no cholesterol.

strokes by helping to lower bad cholesterol. Omega-6

Canola oil is a good source of the antioxidant vitamin E.

fatty acids are important for the brain and essential for

One serving of canola oil each day will deliver about

the growth and development for infants.

a quarter of all the vitamin E you need to protect your body’s fats and proteins from free radical damage. 

Canola oil contains very high levels of heart-healthy

Vitamin E may also help reduce the risk of heart

monounsaturated fatty acids too. Monounsaturated

disease, cancer and memory loss. 

fat lowers bad cholesterol (LDL) and helps control blood glucose. 

Canola oil provides the best nutritional balance of all popular cooking oils.


Espresso Chocolate Turtle Cake Cooking Instructions

Ingredients 1-18 oz pkg. 1 1/3 cups ½ cup 3 1 tbsp 1 tsp 1-14 oz bag ½ cup 1 cup 1 cup

dark chocolate cake mix water canola oil eggs instant expresso coffee cinnamon caramels, papers removed evaporated milk chopped pecans semi-sweet chocolate chips caramel sauce chocolate sauce chopped nuts

1-515 g pkg 325 mL 125 mL 3 15 mL 5 mL 340 g pkg 125 mL 250 mL 250 mL

Preheat oven to 350°F (180°C) Canola oil spray 9 x 13 inch (23 x 33 cm) pan. In large mixing bowl, combine cake mix, water, canola oil, eggs, espresso coffee powder and cinnamon. Beat at low speed for 1 minute, scraping bowl continuously. Do not over-mix. Pour half of the batter into prepared pan. Bake at for 25 minutes. Heat caramels and evaporated milk in medium saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in chopped pecans. Pour c aramel mixture over warm cake in pan. Sprinkle with chocolate chips. Then spread remaining batter over all. Bake 30 minutes longer. Remove from oven and cool for at least 30 minutes. Serve turtle cake with ice cream, drizzled with caramel sauce, additional chopped nuts. Garnish with fresh fruit.


Pumpkin Bundt Cake with Citrus Glaze Cooking Instructions

Ingredients 1/3 cup ¼ tsp 1 – 18 oz pkg 1/3 cup 1 cup 3 ½ cup 1 tbsp

sugar pumpkin pie spice yellow cake mix canola oil water eggs canned pumpkin pumpkin pie spice

75 mL 1 mL 1 – 515 g pkg 75 mL 250 mL 3 125 mL 15 mL

Preheat oven to 350°F (180°C) Canola oil spray a bundt pan or individual small size bundt pans or loaf pans. Combine 1/3 cup (75 mL) sugar and ¼ tsp (1 mL) pumpkin pie spice. Dust pans with sugar mixture. In large mixing bowl, combine cake mix, canola oil, water, eggs, canned pumpkin and 1 tbsp (15 mL) pumpkin pie spice. Beat on medium speed for 2 minutes. Carefully pour into pan or pans. Bake for 50 – 60 minutes for large pan or approximately 20

Glaze

minutes for small pans, or until tester comes out clean. Cool 1 cup 1-2 tbsp

confectioners’ sugar lemon juice

250 mL 15-25 mL

cake(s) on wire rack for 10 minutes in the pan. Invert pan or pans and cool cake(s) completely on wire rack. Glaze: Combine confectioners’ sugar and lemon juice. Adjust confectioners’ sugar or lemon juice to reach desired consistency. Drizzle glaze over cake.


Chocolate-Orange Pudding Cake Cooking Instructions

Ingredients 1-18 oz pkg 3 ½ cup 1 ¼ cups 2 cups 1 ¼ cups 2 tbsp 2 – 4 oz pkgs 1/3 cup 3 tbsp

chocolate cake mix 1-515 g pkg eggs 3 canola oil 125 mL water 300 mL cold milk 500 mL orange juice 300 mL orange zest 25 mL instant chocolate pudding mix 2–113 g pkgs sugar 75 mL confectioners’ sugar (optional) 45 mL orange slice, garnish

Preheat oven 350°F (180°C) Combine first 4 ingredients in large mixing bowl. Beat on medium speed for 2 minutes. Pour into a canola oil sprayed 9x13 inch (22 x 33 cm) baking pan. Pour milk and orange juice into a large bowl. Stir in orange zest. Add pudding mix and sugar and whisk mixture until well blended, about 2 minutes. Quickly pour evenly over the cake batter. Place pan on a foil-lined baking pan to catch batter which might bubble over the edge of the cake pan. Bake for 55 to 60 minutes or until tester comes out clean. Cool in pan 20 minutes. Mixture will thicken on standing. Spoon pudding cake into dishes and dust with confectioners’ sugar or serve with ice cream. Garnish with orange twists. Lemon Version: Use lemon cake mix and lemon pudding mix. Replace orange juice with water and replace orange zest with lemon zest.


Banana Split Cake Cooking Instructions

Ingredients 1 – 18 oz pkg 1/3 cup ¾ cup 3 ¾ cup 1 cup

white cake mix canola oil water eggs mashed bananas miniature chocolate chips Ice cream Banana slices Chocolate syrup Cherries with stems

1 – 515 g pkg 75 mL 175 mL 3 175 mL 250 mL

Be wise: Choose canola oil and non-hydrogenated soft margarines instead of solid fats such as partially hydrogenated margarine, shortening, lard and butter for baking and cooking.

Preheat oven to 350°F (180°C). Canola oil spray a 9x13 inch (23 x 33 cm) pan. Combine cake mix, canola oil, water, eggs and mashed banana in large mixing bowl. Beat on medium speed for 2 minutes. Stir in chocolate chips. Bake for 35 to 40 minutes or until tester comes out clean. Cool cake on wire rack. To serve, place a piece of cake in ice cream dish. Garnish with ice cream, banana slices, chocolate syrup and cherries.


Coconut Raspberry Cake Cooking Instructions

Ingredients 1-18 oz. pkg 1/3 cup 1 cup 3 1/3 cup 1 tsp ½ cup 1-1 ½ cup

white cake mix canola oil water eggs tropical coconut rum coconut extract flaked coconut raspberry jam

1 – 515 g pkg 75 mL 250 mL 3 75 mL 5 mL 125 mL 250-375 mL

Canola oil spray 2-9 inch (23 cm) layer pans. Combine cake mix, canola oil, water, eggs, tropical coconut rum and coconut extract in large bowl. Beat on medium speed for 2 minutes. Pour into layer pans. Bake for 25 minutes or until tester comes out clean. Cool 10 minutes on wire rack. Remove cakes from cake pans, carefully remove waxed paper and cool cakes completely

Frosting 1 ½ cups 1/3 cup 2 ¼ tsp 1 tsp 2 cups

Preheat 350°F (180°C)

sugar cold water egg whites cream of tartar coconut extract coconut

375 mL 75 mL 2 1 mL 5 mL 500 mL

on wire racks. Frosting: In the top of a double boiler combine sugar, water, egg whites and cream of tartar. Beat with mixer on low speed for 30 seconds. Place over boiling water (upper pan should not touch water). A metal bowl placed over a saucepan with simmering water works well. Cook, beating constantly with the mixer on high

Tip: To keep plastic wrap from sitting directly on the frosting, insert evenly spaced toothpicks in the cake (rounded side up) and rest the plastic on them.

speed, about 7 minutes untill frosting forms stiff peaks. Remove from heat. Add coconut extract. Beat 2 to 3 minutes more or until frosting meets spreading consistency. Place one cake layer on serving platter. Spread with raspberry jam. Set second layer on top of first layer. Spread top and sides of cake with frosting. Press coconut over top and sides of cake. Store cake in refrigerator.


Lemon Lime Cupcakes Cooking Instructions

Ingredients 1 – 18 oz pkg 1/3 cup 1 ¼ cups 3 2 tbsp 2 tbsp

lemon cake mix canola oil water eggs grated lime zest grated lemon zest

1 – 515 g pkg 75 mL 300 mL 3 25 mL 25 mL

Cream Cheese Frosting 8 oz 2 ½-3 cups 1 tsp 1 tsp

cream cheese confectioners’ sugar lime zest lemon zest candied fruit pieces

250 g 625-750 mL 5 mL 5 mL

Tip: Stock your cupboard with these cake mixestwo devil’s food, two yellow, one spice, one lemon and one white-and you will have a limitless repertoire of desserts.

Preheat oven 375°F (190°C) Line muffin pans with 24 paper baking cups. In large mixing bowl, combine all cupcake ingredients and beat well, about 2 minutes. Spoon the batter into baking cups. Bake cupcakes at for 14 to 18 minutes or until toothpick inserted into the cupcakes comes out clean. Remove from pan and cool on wire rack. Remove cakes from baking cups. Frosting: Place cream cheese in mixing bowl and beat until smooth and creamy. Add confectioners’ sugar and continue to beat until well mixed. Add any additional confectioners’ sugar as needed. Add lime and lemon zest and beat until combined. Spread frosting over cupcakes and decorate with candied fruit pieces.


Strawberry Brownie Torte Cooking Instructions

Ingredients 2-16 oz pkgs 4 ½ cup ½ cup

brownie mix eggs water canola oil

2-450 g pkgs 4 125 mL 125 mL

condensed milk cold water vanilla instant pudding whipped topping fresh strawberries, sliced chocolate syrup (optional)

1-300 mL can 50 mL 1 – 113 g pkg 425 mL 1L

Filling/Frosting 1 ¼ cups ¼ cup 1-4 oz. pkg 1 ¼ cup 1 qt.

Tip: Just for fun, use square instead of round pans for layer cakes. Substitute an 8 inch square baking pan or two or three 8 x 4 inch loaf pans. Reduce baking time slightly.

Preheat oven 350°F (180°C) Canola oil spray 2-9 inch (22cm) round layer pans. Combine mixes, eggs, water, and canola oil or follow proportions listed on the box of the brownie mix. Pour into prepared pans. Bake 20 – 25 minutes or until tester comes out clean. Cool on wire rack for 10 minutes. Remove cakes from pans and allow brownies to completely cool on wire racks. In medium bowl, stir together condensed milk and water. Beat in vanilla pudding mix. Refrigerate for 10 – 15 minutes until mixture thickens. Fold in whipped topping. Chill another 15 – 20 minutes to allow for further thickening of mixture. Place one brownie layer onto a serving plate. Spread with half of filling/frosting mixture and half of the strawberries. Place second brownie layer over top. Spread with remainder of pudding mixture, allowing it to run down sides of torte. Decorate top of cake with remaining strawberries. Optional: Drizzle with chocolate syrup when serving.


Canola Quick Tips Other great ways to personalize your cake mix cakes. For a fluffier cake, add 1 tablespoon of meringue powder. Instead of water, use other liquids for added flavour.

Use milk for a denser cake.

Use lemon-lime soda to enhance the citrus flavour in a lemon cake.

Use orange juice in an orange cake.

Use chocolate milk or flavoured soda in a chocolate cake mix.

Instead of vegetable oil, use canola oil to lower saturated fat. Enhance flavour with extracts.

Add a teaspoon of vanilla or other coordinating flavoured extracts to the

cake mix. If you’d like more flavour, use more extract and cut back some

of the other liquid in the mix.

If adding cut fruit, chocolate chips or nuts to a cake mix, be sure to adjust cooking times accordingly. Make your own confectioners’. Try the 7-Minute Confectioners’. Found at Coconut Raspberry Cake.


Spiced Apple Ginger Cake Cooking Instructions

Ingredients 3 ¾ cup 1 – 18 oz pkg 1/3 cup 1 ¼ cups 3 1/3 cup 1 cup ¾ cup 1

apples, peeled and cut into wedges 3 Grenadine syrup 175 mL spice cake mix 1 – 515 g pkg canola oil 75 mL water 300 mL eggs 3 ginger marmalade 75 mL finely chopped pecans 250 mL toffee bits 175 mL apple, peeled and finely chopped 1 Toffee bits Confectioners’ sugar (optional)

Preheat oven 350°F (180°C) Place apple slices in sealable bag with Grenadine syrup. Turn to coat apples well. Set aside in refrigerator. Canola oil spray a 10 inch (25 cm) spring form pan. Cut waxed paper to fit bottom of pan. Place in pan and canola oil spray again. In large mixing bowl, combine cake mix, canola oil, water and eggs. Beat 2 minutes on medium speed. Beat in marmalade. Stir in pecans, toffee bits and chopped apple. Drain Grenadine soaked apples and use paper towel to remove extra moisture. Place apples in a decorative pattern on the bottom of the spring form pan. Carefully pour batter over top of apples. Bake for 60 minutes or until tester comes out clean. Cool in pan on wire rack for 15 minutes. Turn cake upside down on rack and carefully remove waxed paper, and cool completely. Cut wedges of cake and serve on dessert plate, garnished with additional Grenadine soaked apples and toffee bits. Dust with confectioners’ sugar if desired.


CANOLA Canola Cooks Sweet and Simple Desserts