canola baking recipes

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B r o u g h t t o y o u b y t h e P r o d u c e r s o f C a n a d i a n C a n o l a

A C u l i n a r y C e l e b r a t i o n o f C a n o l a !

Canola oil is a culinary work-horse. From sauting and salad

dressings to deep-frying and baking

canola is a staple no well-stocked

pantry or good cook should be with

out. Some say that canola has no

taste or a mild flavour an ideal

complement to a majority of dishes

by allowing the flavours of the other

ingredients to shine! This is particu-

larly true in baking.

Canola oil is light, clear andhas a mild flavour that does notinterfere with the taste of bakedgoods. It blends easily with otheringredients to produce a moist prod-uct with soft texture. In addition, byreplacing other solid fats with canolaoil, recipes are not only lower in satu-rated fat, but in their total fat contentas well. Great reasons for workingwith canola oil!

Canola Oil ChangeBaking with canola oil provides

healthful advantages. By substitutingcanola oil for melted hard fats suchas butter, shortening, lard or brickmargarine you replace fats higher insaturated fatty acids or in trans fattyacids. At 7%, canola oil has the lowest

level of saturated fatty acids of anyvegetable oil currently available onthe market. Canola oil, like themajority of vegetable oils, also has notrans fat and no cholesterol. Whensubstituting canola oil for melted fats,the total fat called for in the recipe,should be reduced by 20 percent. Inother words, when substituting canolaoil for another fat, the baked productwill use only 80% of the fat asked forin the original recipe. Not only haveyou chosen a healthier alternative buthave reduced the total fat in yourbaked goods! Use the following chartto experiment with your recipes thatuse solid fat.

Canola Oil Change Chart

Solid Fat Canola Oil(melted)1 cup (250 mL) 34 cup (175 mL)

34 cup (175 mL) 23 cup (150 mL)

12 cup (125 mL) 13 cup (75 mL)

14 cup (50 mL) 3 Tbsp (45 mL)

Note: Cookies may not workwell with this conversion.

0486.CANO.bakingbroc 9/23/02 12:29 PM Page 3

Banana Muffins with Coconut CrunchRecipe by Regan Daley

Makes 12 regular or 6 large muffins112 cups all-purpose flour 375 mL

12 cup tightly packed light 125 mLbrown sugar

1 Tbsp baking powder 15 mL34 tsp baking soda 4 mL12 tsp salt 2 mL14 tsp cinnamon 1 mL14 tsp nutmeg 1 mL

112 cups mashed ripe banana 375 mL (about 3 to 4 medium bananas)

2 large eggs, lightly beaten 213 cup canola oil 75 mL

112 tsp pure vanilla extract 7 mL34 cup sweetened shredded 175 mL

or flaked coconutTopping:

2 Tbsp unsalted butter, 25 mLmelted and cooled

13 cup sweetened shredded 75 mLcoconut

3 Tbsp light brown sugar 45 mL1. Preheat oven to 350F (180C). Grease12 regular or 6 large muffin cups and setaside. Combine topping ingredients in asmall bowl. Stir and set aside. 2. In a large bowl, whisk together flour,sugar, baking powder, baking soda, salt,cinnamon and nutmeg. In another largebowl, whisk together mashed bananas,eggs, canola oil, and vanilla.3. Add banana mixture to flour mixtureall at once, stirring just enough to almostmoisten dry ingredients. Add coconut, andstir to incorporate. Divide batter amongmuffin cups and drop crumbles of toppingmixture over top of batter. 4. Bake for 15 to 20 minutes for regular-sized muffins, 20 to 25 minutes for large,or until tops spring back when lightlypressed and a wooden skewer insertedinto the centre of a muffin comes outclean. Cool pan on a wire rack 10 min-utes, then turn muffins out and cool onthe rack until desired temperature. Theseare wonderful warm, but should be cooledcompletely before wrapping and freezing,or storing. Theyll keep well in an airtightcontainer at room temperature for about4 days. To freeze, wrap well in plasticwrap then in a freezer bag; use within 2 months.

All-in-the-Pan Chewy Chocolate CakeRecipe by Regan Daley

112 cups all-purpose flour 375 mL1 cup granulated sugar 250 mL14 cup natural unsweetened 50 mL

cocoa powder, such as Ghirardelli or Hersheys

1 tsp baking soda 5 mL12 tsp salt 2 mL6 Tbsp canola oil 100 mL1 Tbsp white vinegar 15 mL1 tsp pure vanilla extract 5 mL1 cup cool water 250 mL

Icing:14 cup unsalted butter, 50 mL

at room temperature2 cups icing sugar 500 mL

2-3 tbsp milk or water 25-45 mL112 tbsp natural unsweetened 20 mL

cocoa powder1 tsp pure vanilla extract 5 mL

1. Preheat the oven to 350F (180C). Siftthe flour into an ungreased, unfloured 8 x8-inch (20 x 20 cm) square baking pan (a9 x 9-inch (23 x 23 cm) pan would worktoo; reduce the baking time by 5 to 7minutes). (If you wish to unmold the cakebefore icing and serving, oil the pan light-ly and line the bottom and up two sideswith a piece of parchment paper. Takecare when mixing not to disturb or tearthe paper. Personally, I like to leave thecake in the pan; it keeps very well thatway, and is even easier!) In a small bowl,whisk together the sugar, cocoa, bakingsoda and salt. Add this mixture to theflour in the pan and stir well with a forkor small whisk to blend the ingredients (aflat sauce whisk works beautifully). Withthe back of a tsp, make three indentationsor wells in the dry mixture: one large, onemedium-sized, and one small. Into thelarge well pour the canola oil. Into themedium sized well, the vinegar. Pour thevanilla extract into the last well and pourthe water over everything. With a fork,stir the mixture until the ingredients arewell blended, making sure you reach intothe corners and sides to catch any drypockets. Do not beat this batter, but mixjust until most of the lumps are smoothed out, and there are no little patches of

overly thick or overly runny batter. A fewlumps wont hurt, and its important not tooverbeat at this point.2. Bake the cake for 30 minutes, or untila wooden skewer inserted into the centreof the cake comes out clean and the topfeels springy when lightly touched.Transfer the pan to a wire rack and coolthe cake completely before cutting, turn-ing out or icing. This is an extremely moistcake, and it will tear if cut too soon. Whileyoure waiting for the cake to cool, whipup a batch of the chocolate icing. If youhave lined the pan with parchment, run aknife around the sides of the pan andgently lift the cake out with the help ofthe parchment paper.3. In a medium bowl, cream together thebutter and 1 cup of the icing sugar untilthe butter is well disturbed. The mixturewill be very dry and still powdery. Stir in 1tablespoon of milk or water, then sift thecocoa powder over the mixture and creamto blend. Mix in the vanilla, then add thesecond cup of icing sugar. Add as much ofthe remaining liquid as necessary to makea thick, creamy icing. (This recipe makesmore than enough to generously frost the top and sides of the cake, and if youkeep the cake in the pan, as I do, you will have plenty of icing left over forgreedy fingers!)4. To serve, you can simply sprinkle thecooled cake with sifted icing sugar and/orcocoa powder, but yummy icing reallycompletes it. And there is not better cakefor a scoop of chocolate or vanilla icecream. Any leftovers can be stored in thepan, at room temperature, covered with apiece of aluminum foil. The un-iced cakefreezes well: wrap the whole pan securelyand thaw without disturbing the wrapping,at room temperature, for 4 to 6 hours.Makes enough for 8 servings if yourguests are really polite, 3 to 4 if they arehonest. (Again, Im not kidding).

Recipe from in the sweet kitchen by Regan Daley2000, published by Random House Canada, Coverby Sharon Foster Design, Photography by Rob Fiocca.

Canolain theSweet

Kitchen"In baking, like in so many other arts,some of the most important elementsplay supporting roles rather than staringones. As careful as I am when I choosefine bittersweet cocoa for a rich darkcake, or perfectly just-overripe bananasfor luscious muffins, I am equally conscientious when I choose the quietingredients. In my baking, using canolaoil in recipes that call for vegetable oilhas become a given. Its light, pure andneutral taste allows every nuance offlavour to come through without beingmasked or compromised. It is the best ofall worlds: healthful, easily available,affordable even at the highest quality,and best of all for a baker, it is brilliantly, humbly, undetectable".Regan Daley

Banana Muffins with Coconut Crunch

Regan Daleys book in the sweet kitchen won top honours at both the Cuisine Canada and InternationalAssociation of Culinary Professionals Cookbook Awards

All-in-the-Pan Chewy Chocolate Cake


Sweet Potato Bundt CakeRecipe by Regan Daley

34 cup golden raisins 175 mL12 cup dark rum 125 mL2 large or 3 medium-sized 2

sweet potatoes4 large eggs 42 cups granulated sugar 500 mL1 cup canola oil 250 mL2 tsp pure vanilla extract 10 mL3 cups all-purpose flour 750 mL1 tsp baking powder 5 mL1 tsp baking soda 5 mL12 tsp salt, plus extra for 2 mL

salting the water112 tsps cinnamon 7 mL

12 tsp freshly grated nutmeg 2 mL34 cup buttermilk 175 mL

Glaze:12 cup tightly packed 125 mL

dark brown sugar4 Tbsp unsalted butter 50 mL3 Tbsp whipping cream (35%)45 mL

remaining rum macerating liquid from raisins

1. Preheat the oven to 350F (180C). Oiland flour a 10-inch fluted tube or Bundtpan. In a small non-reactive, soak theraisins in the rum for at least 30 minutes orseveral hours. Meanwhile, peel the sweetpotatoes, cut them in half and then cut eachhalf into 34-inch slices. Place the slices into apot of cool salted water, cover, then bringthe water to a boil. Reduce to a gentle sim-mer and cook until sweet potatoes are verytender when pierced with a sharp knife.Drain off the water and allow the potatoesto air-dry for a few minutes, then use apotato masher or large fork to roughlymash them. Measure out about 2 cups (500 mL) of the mash and set aside to cool.2. In a large bowl with a whisk or thebowl of a stand mixer fitted with the pad-dle attachment, beat the eggs a little justto break them up. Add the sugar and beatuntil the mixture is thick and pale, about 2minutes with a mixer, 3 if whisking byhand. Add the canola oil and vanilla, thenbeat to blend. Drain the raisins, and add 14cup (50 mL) of the rum macerating liquid

to the batter. Reserve the remaining rumfor the glaze. Add the mashed sweetpotatoes and mix until thoroughly com-bined, scraping down the sides and bottomof the bowl.3. Into a separate bowl, sift the flour, bak-ing powder, baking soda, salt, cinnamonand nutmeg. Add the flour mixture to thebatter in three additions, alternating withthe buttermilk in two additions, beginningand ending with the dry ingredients. Foldin the raisins. Pour the entire batter intothe tube pan. Bake in the centre of theoven for 1 hour to 1 hour and 20 minutes,or until a wooden skewer inserted into thecentre comes out clean, and the cake isjust beginning to pull away from the sidesof the pan. Cool the cake in the pan set ona wire rack for 10 minutes, then invertonto the rack. While the cake is cooling,prepare the glaze. This cake must beglazed while still warm, so it absorbs themaximum syrup - so dont take it out ofthe oven and go to the movies.4. For the glaze, combine the brown sugar,butter and cream in a small heavy-bot-tomed saucepan. Bring to a boil overmedium heat, stirring until the sugar dis-solves. Continue to boil until the mixturethickens somewhat, about 3 minutes, stir-ring often. Remove the glaze from theheat and stir in the rum. With a longwooden or metal skewer, poke holes allover the cake, concentrating on the top.Spoon about half of the warm glaze overthe cake and let the cake and remainingglaze cool for 10 to 15 minutes, until ithas thickened slightly. Pour over the cake,letting it dribble down the sides, then allowthe cake to cool completely before cuttingand serving or wrapping and storing.

Recipe from in the sweet kitchen by Regan Daley2000, published by Random House Canada, Coverby Sharon Foster Design, Photography by Rob Fiocca.

Sweet Potato Bundt Cake

GingersnapsRecipe by Betty Burwell

12 cup canola oil 125 mL1 cup granulated sugar 250 mL1 egg 114 cup molasses 50 mL

134 cup all-purpose flour 425 mL2 tsp ginger 10 mL1 tsp cinnamon 5 mL1 tsp baking powder 5 mL1 tsp baking soda 5 mL12 tsp salt 2 mL14 cup granulated sugar 50 mL

1. Beat canola oil with sugar. Whisk inegg and molasses. Add flour, ginger,cinnamon, baking powder, bakingsoda, and salt. Stir until dough is moist.Using 1 tsp (5 mL) per cookie, shapedough into ball. Roll in sugar. 2. Bake on lightly oiled cookie sheetsat 375F (190C) 12-15 minutes. Letcool on cookie sheets or racks. Makes36 cookies.

Molasses Flax BreadMolasses Flax BreadRecipe by Art Delahey

2 Tbsp yeast 25 mL114 cup water 300 mL

1 tsp granulated sugar 5 mL1 cup buttermilk 250 mL2 Tbsp canola oil 25 mL14 cup molasses 50 mL14 cup maple syrup 50 mL2 tsp salt 10 mL1 cup flax meal 250 mL3 cups whole wheat flour 750 mL3 cups all-purpose flour 750 mL

1. Sprinkle yeast over warm water andsugar and let stand in a warm place for 10minutes or until yeast is dissolved. Whendissolved stir in buttermilk, canola oil,molasses, maple syrup, salt and flax meal.2. Add whole wheat flour and 2 cups(500 mL) of all-purpose flour to form asticky dough. Knead for 8 - 10 minuteswhile working in the remaining 1 cup

(250 mL) all-purpose flour. Put in oiledbowl, turn to oil top and let rise until dou-ble in bulk. Punch down, divide into 2 andeither shape into round loaves on bakingsheets or put in two 5 x 9 inch (13 x 23cm) loaf pans. Let rise again. 3. Bake at 375- 400F (190- 200C) for30 minutes. Mix a mixture of 1 Tbsp (15 mL) melted margarine and 1 Tbsp(15 mL) maple syrup and brush bakedloaves. Dust with corn meal. Yummy!

Gingersnaps


No Rolling Pin PastryRecipe by Susan G. Purdy

Yield: For one 9 or 10 inch pie shell pluspastry decorations or one 11 inch tartshell: for a two-crust 9 inch with extrapastry decorations make 112 times therecipe (3 cups of flour)

2 cups unsifted 500 mLall-purpose flour

1 tsp salt 5 mL1 tsp granulated sugar 5 mL23 cup (scant) canola oil 150 mL3 Tbsp skim or low fat milk, 45 mL

or as needed1. In a mixing bowl or directly in the pieplate, toss together the flour, salt andsugar. Add the canola oil and milk (or stirthem together first in a cup), then tossthem with the flour mixture using a forkor your fingertips. As soon as the doughlooks clumpy and holds together, press itout in an even layer in the baking pan.You can also cover the dough with plasticwrap and press it out in the plastic. Buildup a thicker dough layer on the rim andflute or pinch into scallops.2. If making a two-crust pie, roll out thetop crust between two sheets of lightlyfloured wax paper. Peel off one sheet,position the crust over the filling, and peeloff the backing paper. Cut steam ventsand bake as directed in the recipe.Editors Note...Try the saskatoon or tourtire pie (twoCanadian favourites) with the No Rolling Pin Pastry.

Recipe from The Perfect Pie by Susan G. Purdy 2000, published by Broadway Books. Jacket photoby Beatriz da Costa, design by Roberto de Vicq deCumptich. Purdy photo by Mark Ferri.

Saskatoon Berry Pie Recipe by Dorothy Long

If you are from the Canadian prairies youwill be familiar with Saskatoons - sweet,purple berries. As a child my family wouldhead out with pails to our secret patch ofwild Saskatoons and return with purpletongues and lips and pails of berries.Although they are wonderful picked rightfrom the bush, my absolute favouritedessert is my Mom's saskatoon pie. This is her recipe.

3-4 cups saskatoons 750-1000 mL1 Tbsp lemon juice 15 mL23 cup granulated sugar 150 mL14 cup tapioca or 50 mL

all-purpose flour1. This recipe makes enough for one piebut is easily doubled or tripled! Combinesaskatoons, lemon juice, sugar and tapio-ca in a large bowl. Arrange saskatoonmixture in unbaked pie shell. Cover withtop crust. 2. Bake for 15 minutes at 425F (220C),then reduce heat to 350F (180C) andbake for 35 minutes. Enjoy!

Saskatoon Berry Pie

Thanks!

I would like to thank all the contributors

to this brochure, especially Regan Daley,

Susan G. Purdy, Betty Burwell, Simone

Demers Collins and Art Delahey. Your

recipes are excellent and your expertise

appreciated. I would also like to thank

Sandra Dazzan, culinary goddess, for

helping out with the photoshoot! Finally,

thank you to Gerry Unrau of Colorshape

for making all that we do beautiful!

Dorothy LongHome Economist, CanolaInfo

NoRolling PinPastry"If you are reluctant to handle or roll

your piecrust, this recipe will changeyour life. It only takes a few minutes totoss all the ingredients together and thenpress them in place with your fingertips.No overhandling, no rolling, no tough-ness - no fail: the textures is tender,crisp and slightly flaky, with an excellenttaste. Even a child can do this with ease.

This reduced fat recipe containszero cholesterol and compared with an all-butter crust about one seventh the saturated fat. Canola oil is, of course, 100 percent fat, but is high in monoun-saturates, which are heart-healthy".Susan G. Purdy

For additional informationabout Canola Baking contactCanolaInfo or go towww.canolainfo.org/html/canolabakes.html

In Saskatchewan, 306.387.6610 P306.387.6637 [email protected]

In Alberta, 780.454.0844 P780.465.5473 [email protected]

In Manitoba, 204.982.2100 P204.942.1841 [email protected]@canola-council.org

CanolaInfo 2002 All Rights ReservedPrinted in Canada 05/02/15m

Tourtire

TourtireRecipe by Simone Demers Collins

While many French-Canadian tourtires doinclude mashed potatoes, the majority donot have grated potatoes in the bottom. Idon't know when this tradition started withmy family. Maybe it simply was my grand-mother's response to difficult economictimes. With more money, or fewer sons tofeed, the layer of grated potatoes decreas-ed, and the measure of meat rose - regionalCanadian cuisine at its budgetary best!

2 lb medium ground pork 1 kg1 lb extra lean ground beef 500 g14 medium onion, grated 141 cup water 250 mL 12 tsp each salt & pepper 2 mL14 tsp each ground allspice 1 mL

& nutmegpinch ground cloves

1 cup peeled & grated potato 250 mLpastry for two double crust 9-inch pies

1. There is enough filling for two meat pies. In a heavy bottom pot, place meat,onion, water, salt and pepper. Bring to theboil and reduce heat to medium. Cookuntil meat is well cooked, and no pinkremains. Add allspice and nutmeg, plus avery small pinch of cloves. Mix well andtaste. Add more salt if needed. 2. Place bottom pie crusts in pie plates.Spread half of the grated potato overeach pie crust. Sprinkle with salt. Top with3 cups (750 mL) of meat mixture. Placesecond crust over entire mixture. Sealedges and cut vents into top pastry toallow steam to escape. 3. Bake 8-9 inch meat pie in a 400F(200C) oven for 15 minutes; reduce ovenheat to 350F (180C) and bake foranother 35 minutes. Remove pie from theoven and allow cooling for 5 minutes priorto cutting and serving.


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