Enjoy a sweet cinnamon twist on a delicious cappuccino. Ingredients 3/4 cup Lactantia 10% Half & Half Cream or Fat Free Creamer or 5% Light Cream or Lactose Free 10% Half & Falf Cream 1/2 cup sugar cinnamon sticks cup strong brewed coffee ground cinnamon Instructions Sugar and cinnamon sticks; bring To boil over high heat, stirring, or until sugar is dissolved. Remove from heat; cover and steep for at least 30 minutes or up to 1 hour. Strain. In small pot, heat cream over medium heat until steaming; using handheld milk frother, whip until foamy. Divide coffee between two mugs; stir 1 tbsp cinnamon syrup into each mug. Divide foamed milk between mugs; garnish with cinnamon. Tips Cover and refrigerate leftover syrup for up to two weeks. Replace coffee with two shots of espresso.

Garnished with a fragrant and flavourful spiced whipped cream, this old-fashioned apple crisp dessert never goes out of style. Ingredients Filling: 8 cups (2 L) peeled, cored and sliced honey crisp apples 1/4 cup (60 mL) sugar 1/4 cup (60 mL) maple syrup 1 tbsp (15 mL) lemon zest 2 tbsp (30 mL) lemon juice 2 tsp (10 mL) ground cinnamon 1 tsp (5 mL) ground nutmeg 1 tsp (5 mL) ground ginger 4 tbsp (60 mL) all-purpose flour 2 tbsp (30 mL) butter, cut into cubes Topping: 1 1/2 cup (375 mL) large flaked oats 1/2 cup (125 mL) all-purpose flour 1/2 cup (125 mL) chopped pecans 1/2 cup (125 mL) packed brown sugar 1/4 tsp (1 mL) salt 1/2 cup (125 mL) butter, cold and cut into cubes Spiced Whipped Cream: 1/3 cup (75 mL) icing sugar, sifted 1/2 tsp (2 mL) ground cinnamon 1/2 tsp (2 mL) ground ginger 1/2 tsp (2 mL) ground cardamom 1/2 tsp (2 mL) ground nutmeg 1/4 tsp (1 mL) ground cloves 1 carton (473 mL) Lactantia 35% Whipping Cream 1 tsp (5 mL) vanilla extract Mint leaves, for garnish Instructions Filling: Preheat oven to 375°F (190°C). In a large bowl toss together apples, sugar, maple syrup, lemon zest, lemon juice, cinnamon, nutmeg and ginger until well combined. Sprinkle in flour and toss to combine. Scrape into greased 8×11 -inch baking dish. Dot with butter. Topping: In a medium bowl stir together oats, flour, pecans, brown sugar and salt. Cut in butter with fingertips until combined. Sprinkle evenly over apple filling. Bake for 40 to 45 or until topping is golden brown, apples are tender and filling is bubbling. Cool slightly before serving. Whisk together icing sugar, cinnamon, ginger, cardamom, nutmeg and cloves; set aside. Whip cream with electric beaters until soft peaks start together. Add spiced icing sugar and vanilla. Continue to whip until stiff peaks start to form. Serve apple crisp with spiced whipped cream just before serving. Garnish with mint. Tips Substitute pecans with walnuts if desired. Substitute honey crisp apples with crispin, spy, golden delicious, Cortland, Ida red, or Jonagold.

This simple dessert is made with store-bought mini donuts stuffed with a simple but crowd-pleasing caramel cream that everyone will love. Ingredients 20 miniature plain donuts 1 carton (473 mL) Lactantia 35% Whipping Cream ¼ cup (60 mL) thick caramel sauce or dulce de leche 3 tbsp (45 mL) granulated sugar 1 tbsp (15 mL) icing sugar Instructions On baking sheet, cut donuts in half horizontally; set aside. Using electric mixer, beat cream on High for 3 to 5 minutes or until stiff peaks start to form. Beat in caramel sauce and sugar for 1 to 2 minutes. Spoon caramel cream into plastic bag. Snip off bottom tip; pipe caramel cream onto bottom half of each donut. Cap with tops of donuts. To serve, dust with icing sugar. Tips Substitute mini brioche buns, mini croissants or your favorite cookies for donuts if desired. Caramel cream is also delicious spooned onto ice cream sundaes, brownies, cakes or pies.

Jazz up your favorite butternut squash soup by garnishing with a quick and easy spiced cinnamon cream dollop made with Lactantia 15% Cooking Cream. Serve in your favourite cappuccino mug for an impressive presentation that will have your guests talking about. Ingredients 8 cups prepared heated pureed butternut squash soup 1/2 cup Lactantia 15% Cream 2 tsp sea salt, divided 2 tsp black pepper, divided 2 tsp ground cinnamon, divided Instructions In a medium pot set over medium heat cook soup for 18 to 20 minutes or until soup is heated through and bubbling. Ladle soup into large glass mugs. Meanwhile in a microwave safe bowl heat cream and 1 tsp each salt, pepper, and cinnamon on HIGH for 3 to 5 minutes or until steaming hot. Froth with handheld frother until foamy. Top soup with dollops of steamed and frothed cream. Garnish with remaining sea salt, pepper and cinnamon. Tips Substitute butternut squash soup with your favorite pureed soup and garnish with fresh herbs, toasted chopped nuts or croutons. Froth cream with in batches, if needed, with espresso steaming wand, electric frother, frothing wand, frothing pump, French press or immersion blender in deep pot or stand blender.

Perfect for those warm cozy nights in, these creamy pasta shells are sure to be crowd pleasers. The pasta shells are stuffed with a pumpkin puree and ricotta mixture, then baked with a homemade rose sauce. Add a gourmet touch by simply mixing roasted garlic, parmesan and Lactantia 15% Cooking Cream and drizzle on top of the serving dish for that extra wow. Ingredients Stuffed Shells 1 pkg (340 g) jumbo pasta shells (30 shells) 2 tbsp (30 mL) oil 1 1/2 cups (375 mL) canned pure pumpkin puree 1 tub (500 g) ricotta 1 egg, beaten 1 cup (250 mL) grated Parmesan cheese 1 tbsp (15 mL) finely chopped finely chopped fresh sage 1 tsp (5 mL) each salt 1/2 tsp (2 mL) pepper 1/4 tsp (1 mL) ground nutmeg 1 lemon, zested 3 1/2 tsp lemon juice Rose Sauce 2 tbsp (30 mL) butter 1 onion, diced 3 garlic cloves, minced 2 tbsp (30 mL) finely chopped fresh thyme 1/2 tsp (2 mL) hot pepper flakes 1/4 cup (60 mL) tomato paste 2 cups (500 mL) jarred pureed strained tomatoes (passata) 1/2 carton (473 mL) Lactantia 15% Cooking Cream 1 1/4 tsp (6 mL) salt 1/2 tsp (2mL) pepper Cream Drizzle 1/2 carton (473 mL) Lactantia 15% Cooking Cream 2 garlic cloves, minced 1/4 cup (60 mL) grated Parmesan cheese 1/4 tsp (1 mL) salt 1 tbsp (15 mL) parsley, chopped Instructions Preheat oven to 400°F (200°C). Cook pasta according to package directions. Toss in oil to prevent pasta from sticking. Set aside. Stuffed Shells: In a medium bowl mix pumpkin, ricotta, egg, 1 cup (250 mL) Parmesan, sage, garlic, salt, pepper, nutmeg, lemon zest and lemon juice until combined. Set aside. Rose Sauce: Meanwhile, melt butter in high-sided skillet set over medium heat. Cook onion, 3 minced garlic cloves, thyme and hot pepper flakes for 3 to 5 minutes or until onions are starting to soften. Stir in tomato paste. Cook for 2 to 3 minutes. Stir tomato puree. Cook for 3 to 5 minutes. Reduce heat to medium-low. Whisk in cooking cream, salt and pepper. Cook for 10 to 15 minutes or until thickened. Remove from heat. Pour sauce into bottom of 9 x13-inch (3 L) baking dish; set aside. Stuff each shell with heaping 2 tbsp (30 mL) and place stuffed side up in prepared pan. Bake for 15 to 20 minutes or until heated and bubbly. Let stand for 10 minutes before serving. Cream Drizzle: Meanwhile, heat cream in skillet set over medium heat. Whisk cream, minced garlic, grated Parmesan cheese, and salt. Cook for 8 to 10 minutes or until thickened. Drizzle sauce over top of pasta shells just before serving. Garnish with parsley. Tips Add crispy cooked pancetta or bacon to rose sauce if desired.

This trendy coffee gets a honey-sweetened update with the rich taste of Lactantia cream. Ingredients 1/2 cup Lactantia 10% Half & Half Cream or Fat Free Creamer or 5% Light Cream or Lactose Free 10% Half & Half Cream 2 tbsp boiling water 2 tbsp instant coffee 2 tbsp honey, divided Instructions In bowl, combine 2 tbsp boiling water, instant coffee and 1 1/2 tbsp honey. Using hand mixer, whip on medium-high speed for about 2 minutes or until light, fluffy and doubled in volume. Fill glass halfway with ice and add cream. Top with coffee mixture and drizzle with remaining honey. Tips Serve with a straw. This recipe doubles, triples or quadruples easily.

Skip the lamb this Easter and try this succulent salmon that’s packed with fresh flavour! Ingredients 1 cup (250 mL) Lactantia European Styled Unsalted Butter 1 salmon filet (about 3 lb/1.4 kg) 2 cloves garlic, minced 1 tsp (5 mL) salt, divided 3 tbsp (45 mL) each chopped fresh dill, parsley and chives, divided 1 lemon, divided 1/4 cup (60 mL) dry white wine 4 egg yolks 1 tsp (5 mL) Dijon mustard Pinch cayenne pepper 2 tbsp (30 mL) chopped capers Instructions Preheat oven to 400°F (200°C). Arrange salmon filet on piece of foil; transfer to baking sheet. Season with garlic, and half each of the salt, dill, parsley and chives. Slice half of the lemon into wheels; reserve remaining half of lemon. Place lemon wheels over salmon and pour white wine over top. Cover salmon with another piece of foil, crimping edges to create packet. Roast for 20 to 25 minutes or until salmon flakes easily and is cooked through. Meanwhile, melt butter in microwave-safe bowl, or in small saucepan set over medium-low heat. In blender, combine egg yolks and mustard; blend in lemon juice from reserved lemon. With blender on low speed, slowly drizzle melted butter into egg yolk mixture until well combined and thickened. Season with remaining salt and cayenne (if sauce is too thick, add 1 tbsp/15 mL warm water for desired consistency). Spoon Hollandaise sauce over salmon; sprinkle with remaining dill, parsley, chives and capers. Tip To make ahead, store Hollandaise sauce in a warm spot (i.e., beside the stovetop), and use within the hour.

Kick your sugar cookies up a notch with velvety cream cheese frosting and the satisfying crackle of crème brûlée! Ingredients 1 cup (250 mL) Lactantia Butter – My Country Unsalted Quarters, at room temperature 1 cup (250 mL) granulated sugar 1 egg 2 tbsp (30 mL) milk 1 tsp (1 mL) vanilla extract 1/2 tsp (2 mL) lemon zest 3 cups (750 mL) all-purpose flour, sifted 1/3 cup (75 mL) cornstarch 1/4 tsp (1 mL) salt Cream Cheese Frosting: 1/4 cup (60 mL) Lactantia Butter – My Country Unsalted Quarters, room temperature 1/2 pkg (4 oz) plain brick-style cream cheese, softened 1 cup (250 mL) icing sugar 1/4 tsp (1 mL) vanilla extract 1/4 cup (60 mL) granulated sugar, for dipping Instructions Using electric mixer with paddle attachment, beat butter and sugar until light and fluffy. Beat in egg, milk, vanilla and lemon zest. In separate bowl, whisk together flour, cornstarch and salt; fold into butter mixture to form soft dough. Scoop dough, 2 tbsp (30 mL) at a time, into balls. Place on parchment paper–lined baking sheets, about 2 inches (5 cm) apart and flatten slightly. Preheat oven to 350°F (180°C). Bake cookies for 15 to 18 minutes or until lightly browned. Remove from oven; let cool on baking sheet for 5 minutes. Transfer to rack; let cool completely. Cream Cheese Frosting: Meanwhile, beat butter and cream cheese until light and fluffy. Add icing sugar and vanilla; beat until creamy. Spread Cream Cheese Frosting evenly over cookies; dip in sugar. Using kitchen torch, lightly torch tops of cookies until sugar is caramelized. Let stand for 2 minutes or until hardened. Tip To make ahead, prepare cookie dough and refrigerate for up to 4 days. Cookie dough can also be scooped into balls and frozen in an airtight container for up to 3 months. Bake from frozen, adding an additional minute of baking time.

Traditionally known as kourabiedes, these Greek cookies are simple, delicious – and perfect for celebrating! Ingredients 1 cup (250 mL) Lactantia Butter – Salted Quarters, room temperature 1/2 cup (125 mL) icing sugar (approx) 1 egg yolk 1 tbsp (15 mL) brandy, cognac or ouzo 1/2 tsp (2 mL) vanilla extract 3 cups (750 mL) all-purpose flour, sifted 3/4 cup (175 mL) chopped toasted pistachios 1 tsp (5 mL) baking powder Instructions Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper; set aside. Using electric mixer, beat butter for 3 to 5 minutes or until light and fluffy. Add icing sugar gradually, scraping down sides as needed. Stir in egg yolk, brandy, and vanilla until smooth. Whisk together flour, pistachios and baking powder. Fold into butter mixture; knead until mixture comes together to form dough. Scoop and roll dough into 40 crescent shapes. Place on prepared baking sheets, about 2 inches (5 cm) apart. Bake on top and bottom racks of oven, rotating and switching pans halfway through, for 20 to 25 minutes or until lightly golden. Let cool slightly. Add icing sugar to shallow bowl. Toss cookies in icing sugar until well coated. Let cool completely, then toss in icing sugar again. Tip To make ahead, cookies can be frozen in an airtight container for up to 3 months.

Brown butter adds a nutty flavour and lovely crisp texture to these shortbread cookies. Ingredients 1 cup (250 mL) Lactantia® Butter – My Country Unsalted Sticks, cut into cubes 2 tbsp (30 mL) Lactantia® Purefilter 3.25% whole milk, cold 3/4 cup (175 mL) granulated sugar, divided 1/4 cup (60 mL) icing sugar, sifted 2 1/4 cups (550 mL) cups all-purpose flour, sifted 1 tsp (5 mL) vanilla extract Pinch salt 1/2 cup (125 mL) strawberry jam or jelly Instructions Heat butter in large skillet set over medium-high heat, swirling pan for 5 to 7 minutes or until butter stops frothing and turns light brown colour. Transfer to electric stand mixer; stir in milk. Refrigerate uncovered, stirring occasionally, for about 30 minutes or until firm. Using paddle attachment, beat butter mixture, and granulated and icing sugar until light and fluffy. Add flour, vanilla and salt, beating on low speed for about 2 minutes or until dough comes together. Divide dough into two portions; shape each portion into disk. Wrap and refrigerate for at least 1 hour. Preheat oven to 325°F (160°C). Roll out each portion of dough between two sheets of parchment into 1/4-inch (5 mm) thick rectangle. Cut into 2-inch (5 cm) squares. Place on parchment paper–lined baking sheets, about 2 inches (5 cm) apart. Using fork, prick tops of each cookie twice. Bake one sheet at a time, for 18 to 20 minutes or until pale golden on the bottom. Let cool completely on baking sheet on rack. (Can be stored in airtight container for up to 1 week or frozen for up to 2 months.) To serve, dollop 1 tsp (5 mL) of jam or jelly over each cookie. Tip Sprinkle coarse, turbinado or coloured sugar over cookies before baking.

This holiday eggnog cheesecake is drizzled with a nutmeg butter caramel for a festive finish. Ingredients Cheesecake Crust: 1 1/3 cups (375 mL) graham cracker crumbs 2 tbsp (30 mL) granulated sugar 1/2 cup (125 mL) Lactantia® Butter – Salted Sticks, melted Cheesecake Filling: 1/4 cup (60 mL) sour cream 1/4 cup (60 mL) Lactantia® 35% whipping cream 2 tbsp (30 mL) all-purpose flour, sifted 4 pkg (8 oz/250 g each) Lactantia® Original Cream Cheese, at room temperature 1 cup (250 mL) granulated sugar 2 tbsp (30 mL) dark rum 2 tsp (10 mL) vanilla extract 1 tsp (5 mL) freshly grated nutmeg (or 1/2 tsp/2 mL ground) 1/4 tsp (1 mL) ground cinnamon 1/4 tsp (1 mL) salt 4 eggs 2 egg yolks Caramel Sauce: 1 1/4 cups (300 mL) granulated sugar, divided 3/4 cup (175 mL) Lactantia® Butter – Salted Sticks, cut into cubes 1/2 cup (125 mL) Lactantia® 35% whipping cream 1 tsp (5 mL) vanilla extract 1 tsp (5 mL) freshly grated nutmeg or 1/2 tsp (2 mL) ground nutmeg 1/4 tsp (1 mL) ground cloves Pinch ground cinnamon Instructions Cheesecake Crust: Preheat oven to 350°F (180°C). Stir together graham crumbs and sugar; toss with melted butter until well combined. Press firmly into bottom of 9-inch (23 cm) springform cake pan; bake for 8 to 10 minutes or until golden. Let cool completely. Cheesecake Filling: Reduce heat to 325°F (160°F). In small bowl, stir together sour cream and cream. Whisk in flour until smooth; set aside. In electric stand mixer fitted with whisk attachment, beat cream cheese until smooth. Beat in sugar, rum, vanilla, nutmeg, cinnamon and salt until light and fluffy. Beat in eggs and egg yolks, one at a time, mixing on low speed after each addition. Pour into prepared crust. Set pan on rimmed baking sheet. Bake for 65 to 70 minutes or until centre is almost set, but still jiggles slightly. Run knife around rim of pan. Let cool to room temperature. Refrigerate for at least 6 hours or overnight. Caramel Sauce: Meanwhile, in heavy-bottom saucepan set over medium heat, combine 3 tbsp (45 mL) of the sugar and 1 tbsp (15 mL) water. Without stirring, cook for 3 to 5 minutes or until uniformly golden colour. Continue to cook, adding sugar 1 tbsp at a time, for 6 to 8 minutes or until blended and mixture starts to caramelize to golden brown colour (if sugar starts to brown unevenly, gently swirl pan). Swirl in butter until melted. Add cream; cook for 1 minute or until smooth. Remove from heat; stir in vanilla, nutmeg, cloves and cinnamon. Let cool completely. Just before serving, drizzle half of the caramel over cheesecake. Slice cake; serve with remaining caramel. Tip Garnish each slice with a dollop of whipped cream; drizzle with more caramel and a dusting of freshly grated nutmeg if desired.

Homemade garlic butter makes this simple everyday grilled cheese extra-special. Ingredients 1/2 cup (125 mL) Lactantia® Salted Butter with Sea Salt, at room temperature 2 tbsp (30 mL) finely chopped fresh parsley 3 cloves garlic, minced 1/2 tsp (2 mL) garlic powder 1/4 tsp (1 mL) each salt and pepper 8 thick slices day-old French bread 4 tsp (20 mL) Dijon mustard 8 slices Cracker Barrel Cheddar cheese 4 slices Cracker Barrel mozzarella cheese Instructions Stir together butter, parsley, garlic, garlic powder, salt and pepper; set aside. Spread garlic butter over both sides of sliced bread. Spread 4 slices of bread with Dijon mustard; top each with 1 slice Cheddar, 1 slice mozzarella and another slice of Cheddar. Cap with remaining bread. Preheat large skillet set over medium-low heat; cook sandwiches, in 4 batches, for 2 to 3 minutes per side or until golden brown and cheese melts. Cut each sandwich in half before serving. Tip For over-the-top grilled cheese, add cooked bacon slices to the sandwich and top with an egg fried in butter.

Poached in a zesty tomato sauce, these easy and impressive eggs make the perfect brunch dish. Ingredients 1/2 cup (125 mL) Lactantia® Unsalted Butter, divided 3/4 cup (175 mL) halved pitted black and green olives 1/3 cup (75 mL) capers 2 shallots, thinly sliced 4 cloves garlic, sliced 1/2 tsp (2 mL) dried oregano 1/4 tsp (1 mL) hot pepper flakes 2 tbsp (30 mL) tomato paste 1 tbsp (15 mL) anchovy paste 1 jar (680 mL) strained puréed tomatoes (passata) 6 eggs 1/4 tsp (1 mL) each salt and pepper 2 tbsp (30 mL) chopped fresh parsley Crusty bread, for serving Instructions Melt 1/3 cup (75 mL) butter in high-sided skillet set over medium heat; cook olives, capers, shallots, garlic, oregano and hot pepper flakes, stirring, for 3 to 5 minutes or until shallots and garlic are slightly softened. Add tomato paste and anchovy paste; cook for 1 minute. Stir in tomatoes; bring to boil. Reduce heat to low; cook, stirring occasionally, for about 10 minutes or until thickened slightly. Crack eggs into sauce. Dot with remaining butter and sprinkle with salt and pepper. Cover and cook for 3 to 5 minutes for soft-cooked eggs or until cooked as desired. Sprinkle with parsley. Serve with crusty bread. Tip Serve with grated Parmesan cheese if desired.

With buttery shortbread, a rich salted caramel centre and crumble topping, these decadent bars are irresistible. Ingredients Salted Caramel: 1 cup (250 mL) granulated sugar 1/2 cup (125 mL) Lactantia® Salted Butter, cut into cubes 1/4 cup (60 mL) 35% whipping cream 1/2 tsp (2 mL) vanilla extract 1/4 tsp (1 mL) flaked sea salt Salted Caramel Shortbread Bars: 1 cup (250 mL) Lactantia® Salted Butter 1/2 cup (125 mL) granulated sugar 1 tsp (5 mL) vanilla extract 2 cups (500 mL) all-purpose flour, sifted Instructions Salted Caramel: Place sugar in heavy-bottomed saucepan set over medium heat; cook, without stirring, for 6 to 8 minutes or until golden brown, swirling pan gently if sugar is browning unevenly. Stir in butter and cream; bring to boil. Boil for 1 to 2 minutes or until thickened slightly. Stir in vanilla and salt; let cool completely. Salted Caramel Shortbread Bars: Preheat oven to 350°F (180°C). Line 8-inch (20 cm) square baking pan with enough parchment paper to overhang edges; set aside. Using electric mixer, beat butter and sugar until light and fluffy. Beat in vanilla; stir in flour in 2 additions. Press two-thirds of the shortbread mixture into bottom of prepared pan; freeze for 10 minutes. Wrap remaining shortbread in plastic wrap; refrigerate for 10 minutes. Spread caramel over shortbread base. Crumble remaining shortbread mixture over caramel. Bake for about 25 minutes or until golden brown and bubbly. Let cool completely before cutting into bars. Tip Drizzle dark chocolate over bars if desired.

Pumped up with lots of buttery rich flavours, these roasted tomatoes are the perfect appetizer served over toasted bread – but just as delicious tossed with pasta. Ingredients 1/3 cup (75 mL) Lactantia® Salted Butter, cubed 2 lb (1 kg) grape tomatoes 8 cloves garlic, halved 4 sprigs fresh thyme 1/4 tsp (1 mL) each salt and pepper 2 tbsp (30 mL) tomato paste 1 loaf crusty Italian bread or ciabatta bread, sliced Instructions Preheat oven to 375°F (190°C). Grease square baking dish generously with some of the butter; arrange grape tomatoes, garlic and thyme in baking dish. Sprinkle with salt and pepper. Dot with remaining butter and tomato paste. Bake, stirring occasionally, for 30 to 35 minutes or until tomatoes start to blister and juices are thickened. Preheat broiler to high. Arrange slices of bread on baking sheet. Broil for 1 to 2 minutes or until golden and toasted. Serve butter-roasted tomatoes over bread. Tip For a variation, grill bread until well marked and toasted. Top with shaved Parmesan cheese if desired.

This extra-creamy take on a Bolognese sauce is made with ground chicken, broth, cream and aromatic mushrooms. Ingredients 1 cup (250 mL) Lactantia® 35% Cooking Cream 1/4 cup (60 mL) Lactantia® Salted Butter 1 lb (500 g) lean ground chicken 1/2 lb (250 g) sliced mushrooms 1/2 tsp (2 mL) each salt and pepper 1 onion, diced 2 cloves garlic, minced 1 tbsp (15 mL) finely chopped fresh thyme 2 tsp (10 mL) finely chopped fresh rosemary 3/4 cup (175 mL) dry white wine 1 cup (250 mL) reduced-sodium chicken broth 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) Dijon mustard 1 lb (500 g) rigatoni 1/2 cup (125 mL) grated Parmesan cheese 2 tbsp (30 mL) finely chopped fresh parsley Instructions Melt butter in large high-sided skillet set over medium-high heat; cook ground chicken, mushrooms, salt and pepper for 6 to 8 minutes or until starting to brown. Stir in onion, garlic, thyme and rosemary; cook for about 5 minutes or until onion starts to soften. Add wine; bring to boil. Cook for 3 to 5 minutes or until liquid is almost completely reduced. Pour in broth and cream. Reduce heat to medium-low; cook, stirring occasionally, for 10 to 15 minutes or until sauce is thickened. Stir in lemon juice and mustard. Meanwhile, cook pasta according to package directions and drain. Toss pasta with sauce in skillet; cook for 1 to 2 minutes or until well coated. Sprinkle with Parmesan and parsley. Tip For a variation, use ground turkey and substitute 1/4 cup (60 mL) fresh sage for rosemary.

This one-pan skillet pie makes a comforting dinner dish that everyone will love. Serve with a tossed green salad or steamed green vegetables. Ingredients 1 1/4 cups (300 mL) Lactantia® 15% Cooking Cream 1/4 cup (60 mL) Lactantia® Salted Butter, divided 1 1/2 lb (750 g) lean ground beef 1 tsp (5 mL) each salt and pepper, divided 1 large onion, thinly sliced 3 cloves garlic, minced 2 tbsp (30 mL) finely chopped fresh thyme 2 tbsp (30 mL) all-purpose flour 3/4 cup (175 mL) reduced-sodium beef broth 2 cups (500 mL) baby spinach 2 tbsp (30 mL) white wine vinegar 1 tbsp (15 mL) Worcestershire sauce 1/2 tsp (2 mL) mustard powder 1/4 tsp (1 mL) ground nutmeg 1 1/2 lb (750 g) yellow-fleshed potatoes, thinly sliced into 1/4-inch (5 mm) thick rounds 1/2 tsp (2 mL) paprika 2 tbsp (30 mL) finely chopped fresh chives Instructions Preheat oven to 400°F (200°C). Melt 2 tbsp (30 mL) butter in 10-inch (25 cm) ovenproof skillet set over medium-high heat; cook ground beef, and 1/2 tsp (2 mL) each salt and pepper for 5 to 8 minutes or until starting to brown. Stir in onion, garlic and thyme; cook for 5 to 8 minutes or until onion is golden brown. Sprinkle flour over top; cook for about 2 minutes or until smooth. Whisk in cream and broth; bring to boil, whisking constantly. Reduce heat to medium-low; cook for 8 to 10 minutes or until sauce is slightly thickened. Stir in spinach, vinegar, Worcestershire sauce, mustard and nutmeg. Cook for about 2 minutes or until spinach is wilted. Remove from heat. Arrange potatoes in overlapping layers over beef mixture; sprinkle with remaining salt and pepper. Press lightly to immerse potatoes in sauce. Dot with remaining butter and sprinkle with paprika. Cover with foil; bake for 30 minutes. Remove foil; bake for 30 to 35 minutes or until potatoes are golden and tender. Sprinkle with chives. Tip Substitute ground pork or turkey for ground beef; use chicken broth instead of beef broth.

An easy Italian dessert, this rich and creamy panna cotta is flavoured with zesty lemon and sweetened with honey. Ingredients 2 1/4 cups (550 mL) Lactantia® 18% Table Cream, divided 1/4 cup (60 mL) honey 2 tbsp (30 mL) granulated sugar 3 strips lemon zest (about 2-inch/5 cm strips) 1 tsp (5 mL) vanilla extract 1 tbsp (15 mL) unflavoured gelatin powder 1/2 cup (125 mL) chopped pistachios 2 tsp (10 mL) grated lemon zest Instructions In saucepan, combine 2 cups (500 mL) cream, honey, sugar, lemon zest and vanilla; cook over medium heat for 3 to 5 minutes or until mixture starts to simmer around edge of pan. Remove from heat. Meanwhile, sprinkle gelatin over remaining cream; let stand for about 5 minutes or until gelatin has softened. Stir gelatin mixture into cream and honey mixture; whisk until gelatin is dissolved. Strain through fine-meshed strainer. Divide mixture among four (6 oz/175 mL) ramekins, bowls or cups. Cover with plastic wrap and refrigerate for about 6 hours or until set. Serve panna cotta in ramekins or turn out onto serving dishes. Garnish with pistachios and lemon zest. Tip Substitute almonds, hazelnuts or walnuts for pistachios.

This old-fashioned dessert never goes out of style and this version tastes better and richer than ever. Ingredients 2 cups (500 mL) Lactantia® 18% Table Cream 1/2 cup (125 mL) Lactantia® 35% Whipping Cream 3 tbsp (45 mL) Lactantia® Unsalted Butter, cut into cubes 1/2 cup (125 mL) packed brown sugar 3 tbsp (45 mL) cornstarch 1/4 tsp (1 mL) sea salt (approx) 2 tbsp (30 mL) molasses 2 large egg yolks 1 tsp (5 mL) vanilla extract 1/4 cup (60 mL) store-bought caramel sauce Instructions In saucepan, combine brown sugar, cornstarch and salt; set aside. Whisk together cream, molasses and egg yolks until blended; stir into saucepan. Cook over medium heat, stirring constantly, for 8 to 10 minutes or until boiling and thickened. Boil for 1 minute. Strain through fine-meshed sieve into bowl. Stir in butter and vanilla. Divide among 4 dessert cups; cover with plastic wrap placed directly on surface of pudding to prevent skin from forming. Refrigerate for at least 3 hours or up to 2 days. Before serving, whip cream until stiff peaks start to form. Top each pudding cup with whipped cream; drizzle with caramel sauce. Sprinkle with sea salt. Tip Spike pudding with 2 tbsp (30 mL) bourbon if desired.

Fun to make and fun to eat, these decadent peanut butter ice pops deliver a smooth and creamy texture that can’t be beat. Ingredients 1 1/2 cups (375 mL) Lactantia® 18% Table Cream 3/4 cup (175 mL) smooth peanut butter 1/2 cup (125 mL) sweetened condensed milk 2 tsp (10 mL) vanilla extract 1/4 tsp (1 mL) salt 1/2 cup (125 mL) finely chopped peanuts Instructions In blender, mix together cream, peanut butter, sweetened condensed milk, vanilla and salt until blended. Pour into 6 (1/3 cup/75 mL) ice pop molds. Freeze for 4 to 6 hours or until set. Before serving, remove from molds and roll in peanuts; freeze on parchment paper-lined tray for 15 to 20 minutes or until firm. (Can be frozen in airtight container until ready to serve.) Tip Dip ice pops in melted cooled chocolate, then sprinkle with peanuts if desired.

These sliver dollar pancakes are layered with fresh strawberries, sweet strawberry jam and heavenly whipped cream for a breakfast strawberry shortcake that everyone will love. Ingredients 1 1/2 cups (375 mL) all-purpose flour, sifted 4 tsp (20 mL) granulated sugar 2 tsp (10 mL) baking powder 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) salt 2 tbsp (30 mL) lemon juice 2 eggs 1 cup (250 mL) Lactantia® 35% Whipping Cream 1 1/4 cups (300 mL) Lactantia® Milk 1/3 cup (75 mL) Lactantia® Salted Butter, melted and divided 2 tbsp (30 mL) icing sugar 1 tsp (5 mL) vanilla extract 1/4 cup (60 mL) strawberry jam 3 cups (750 mL) sliced strawberries Instructions In large bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside. In separate bowl, whisk together milk and lemon juice; let stand for 5 minutes. Whisk in eggs. Stir in 3 tbsp (45 mL) melted butter; pour over flour mixture. Whisk just until just combined (do not overmix; batter may have a few lumps). Let stand for 10 minutes. Meanwhile, beat cream until stiff peaks form. Stir in icing sugar and vanilla. Refrigerate until ready to use. Melt 1 tbsp butter in large skillet or griddle set over medium heat. Working in batches, drop batter by heaping tablespoonfuls into skillet (adjust heat to medium-low if needed). Cook pancakes for 1 to 2 minutes or until bubbles start to form. Flip over and cook for 1 to 2 minutes or until golden on the bottom, adding remaining butter as needed. Keep warm in low oven. For each serving, stack 3 pancakes, layered with jam, sliced strawberries and whipped cream. Tip Substitute raspberries, blueberries or peaches for strawberries if needed.

Ingredients Graham Crust 310 ml (1 ¼ cups) Graham cracker crumbs 125 ml (½ cup) Lactantia® unsalted butter 60 ml (4 tbsp) icing sugar Mousse 400 ml Lactantia® 35 % whipping cream 350 ml (1 ½ cups) 70% dark chocolate chips 80 ml (1/3 cup) Lactantia® unsalted butter 3 eggs 30 ml (2 tbsp) maple syrup Pinch of salt 125 ml (1/2 cup) blueberries 125 ml (1/2 cup) strawberries, cut in half 125 ml (1/2 cup) mini marshmallows Decoration 500 ml (2 cups) Lactantia® 35 % whipping cream 15 ml (1 tbsp) natural vanilla extract 45 ml (3 tbsp) sugar 125 ml (1/2 cup) blueberries 125 ml (1/2 cup) mini marshmallows Instructions Mix Graham crumbs, softened butter and sugar in a bowl. Line bottom and edges of a square, rectangular or round baking pan with parchment paper. (You can also use a springform pan to unmold cake easily). Transfer Graham mixture to pan and, using finger tips, press crust evenly on the bottom. In a bowl, double boiler or microwave oven, melt chocolate and butter. Let stand on the counter. In a bowl, beat Lactantia® whipping cream until soft peaks form (whipping cream texture). Set aside. In another bowl, beat eggs vigorously with maple syrup and pinch of salt for 1 to 2 minutes. Add melted chocolate and mix until texture is smooth. Using a spatula, progressively add whipping cream until mousse is light and smooth. In baking pan, pour half of prepared mousse over Graham crust, then add a layer of blueberries, strawberries and marshmallows. Cover with the rest of chocolate mousse, and smooth top. Put in freezer for 4 hours. Decoration. In a bowl, begin beating Lactantia® whipping cream and vanilla, then add sugar and keep beating until whipped cream is firm. To unmold cake, pull on edges of parchment paper (or open springform pan). Decorate cake with whipped cream, blueberries and marshmallows.

Your browser does not support the video tag. Ingredients Cookie: 2 ½ cups (375 mL) all-purpose flour 1 tsp (5 mL) baking powder 1/4 tsp (1 mL) salt 3/4 cup (175 mL) Lactantia® European Style Butter, Unsalted, room temperature 1/2 cup (125 mL) sugar 1 tbsp (15 mL) brown sugar 1 egg 1 egg yolk 1 tsp (5 mL) vanilla extract Butter Tart Filling: 1 cup (250 mL) packed brown sugar 1/2 cup (125 mL) Lactantia® European Style Butter, Unsalted, room temperature 1 tsp (5 mL) all-purpose flour 1/4 tsp (1 mL) salt 1 tbsp (15 mL) corn syrup 1 tsp (5 mL) vanilla extract 1/2 cup (125 mL) chopped pecans Instructions Cookie: Whisk together flour, baking powder and salt; set aside. In another bowl, beat together Lactantia® European Style Butter, sugar and brown sugar using hand mixer until light and fluffy; beat in egg and egg yolk until incorporated. Beat in vanilla. Add flour mixture and beat on low speed just until mixed. Divide dough into 2 portions, flatten each into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight. Butter Tart Filling: Beat together brown sugar and Lactantia® European Style Butter with hand mixer until light and fluffy. Sprinkle with flour and salt; beat until combined. Stir in corn syrup and vanilla. Fold in pecans; set aside. Preheat oven to 350°F (180°C). On lightly floured work surface, roll one portion of dough to 1/4-inch (5 mm) thickness. Using a floured 3-inch (8 cm) round cookie cutter, cut out rounds, re-rolling scraps to make 12 cookies. Using 2-inch cookie cutter, cut out the centres of 6 of the cookies. Stack the donut shaped cookies on top of other 6 cookies, lining up edges. Roll second portion of dough, cut and stack in same manner to make 6 more stacked cookies. Transfer to two parchment paper-lined baking sheets, spacing at least 2-inches (5 cm) apart. Chill for an hour. Spoon heaping 1 tsp (5 mL) filling into centre of each cookie. Bake, one baking sheet at a time, for 10 to 12 minutes, rotating pans halfway through, or until cookies lightly golden around edges and filling is bubbling. Transfer to wire rack and cool completely. Tips Substitute walnuts, raisins or chocolate chips for the pecans.

Your browser does not support the video tag. Ingredients 4 cups (1 L) dry white wine 2 bay leaves 1 cup (250 mL) Lactantia® Lemon Herb Butter, room temperature 1/2 cup (125 mL) fresh lemon juice 2 cloves garlic, minced 4 skinless salmon fillets, each about 5 oz (150 g) 1 cup (250 mL) couscous 1 tsp (5 mL) finely grated lemon zest 2 tbsp (30 mL) fresh lemon juice 1 ½ tsp (7 mL) salt, divided 1/2 tsp (2 mL) pepper 1 cup (250 mL) halved cherry tomatoes 1 tbsp (15 mL) finely chopped shallot 1/4 cup (60 mL) finely chopped fresh parsley 1 tbsp (15 mL) finely chopped fresh chives 2 tsp (10 mL) finely chopped fresh thyme 1/4 tsp (1 mL) white pepper Instructions Cut a piece of parchment paper into a circle the circumference of a 10-inch (25 cm) high-sided skillet. Bring wine and bay leaves to a simmer in the skillet. Stir in Lactantia® Lemon Herb Butter, lemon juice and garlic. Reduce heat to low so liquid is at a bare simmer. Add salmon fillets. Cover with prepared parchment paper circle directly on surface of liquid so salmon is immersed in poaching liquid. Cook for 8 to 12 minutes or until fish just starts to flake. Meanwhile, cook couscous according to package directions. Fluff with fork. Stir in lemon zest, lemon juice, 1/2 tsp (2 mL) salt and the pepper. Stir in tomatoes, shallot, parsley, chives and thyme. Divide couscous among 4 plates. Top with salmon and some of the poaching liquid. Sprinkle with remaining salt and white pepper. Tips Alternatively substitute quinoa or basmati rice for the couscous. Substitute Arctic char or halibut for the salmon.

Your browser does not support the video tag. Ingredients 3 ¼ cups (800 mL) cake and pastry flour, sifted 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt 2 cups (500 mL) Lactantia® European Style Butter, Unsalted, room temperature 2 ½ cups (625 mL) sugar 8 eggs, room temperature 2 tbsp (30 mL) finely grated lemon zest 1 tbsp (15 mL) vanilla extract 1/2 cup (150 mL) fresh lemon juice 2 cups (500 mL) blueberries Cream Cheese Lemon Glaze: 4 oz (125 g) Lactantia® Original Cream Cheese, room temperature 2 cups (500 mL) icing sugar 1 tbsp (15 mL) finely grated lemon zest 1/3 cup (75 mL) fresh lemon juice Instructions Preheat oven to 350°F (180°C). Grease and flour 10-inch (25 cm) tube pan. Whisk together flour, baking powder, baking soda and salt; set aside. In separate bowl, beat together Lactantia® European Style Butter and sugar using hand mixer until light and fluffy. Beat in eggs one at a time, incorporating each fully before adding next one. Beat in lemon zest and vanilla. With mixer on low, beat in flour mixture alternately with lemon juice, starting and ending with flour mixture. Scrape bowl as needed between additions. Do not over mix. Fold in blueberries. Scrape batter into prepared pan; smooth the top. Bake 80 minutes or until a tester comes out clean when inserted into centre of cake. Let stand 2 hours before turning cake onto wire rack to cool completely. Cream Cheese Lemon Glaze: Beat together Lactantia® Original Cream Cheese, icing sugar and lemon juice until smooth, creamy and pourable. Pour glaze over cake. Sprinkle with lemon zest. Let icing set before slicing.

Your browser does not support the video tag. Ingredients 1 cup (250g) Lactantia® European Style Butter, Unsalted, softened 1 cup (225g) white sugar 1 egg 3 cups (360g) all-purpose flour ½ tsp (3g) salt 1 jar (227mL) cherry jam or jam of your choice 2 cups (220g) of confectioners’ sugar Instructions Preheat the oven to 375° F (190° C). Grease cookie sheets with Lactantia® European Style butter. In a large bowl, cream together Lactantia® European Style butter and sugar until smooth. Beat in the egg. Combine the flour and salt; stir into the creamed mixture. Dough will be stiff. On a lightly floured surface, roll the dough out to 1/8-inch thickness. Using a round cookie cutter, cut 24 cookies. Using a star cookie cutter, cut stars into the center of half of the cookies. Set cookies 1 inch apart onto the prepared cookie sheets. Bake for 5 to 7 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. Once the cookies are cooled, dust the tops with confectioner sugar and place a teaspoon of jam onto each cookie bottom and spread out to cover the cookie. Place cookie tops on jam bottoms to complete your cookies.

Your browser does not support the video tag. Ingredients 2 cups (200g) of elbow macaroni ¼ cup (62g) of Lactantia® Lactose Free Butter, Salted ¼ cup (32g) of all-purpose flour ½ tsp (3g) salt Ground pepper, to taste 2 cups (500mL) of Lactantia® Lactose Free 2% Milk 2 cups (250g) of shredded Black Diamond® Lactose Free Marble or Old Cheddar Instructions Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Shred Black Diamond® Lactose Free cheese. Melt Lactantia® Lactose Free butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour Lactantia® Lactose Free milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Black Diamond® Lactose Free cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes. Fold macaroni into cheese sauce until coated. Transfer to baking dish and sprinkle with cheese. Bake at 325° F (160° C) until crispy!

Your browser does not support the video tag. Ingredients 3 lbs of potatoes, thinly sliced 1 onion, thinly sliced 1 cup (125g) Black Diamond® Old White Cheddar 3 tbsp (24g) all-purpose flour, divided 3 tbsp (45g) Lactantia® Lemon Herb Butter, divided into small cubes 1 cup (250mL) Lactantia® PūrFiltre 2% Milk  Salt and pepper, to taste Instructions Preheat oven to 375° F (190° C). Grease a 9×13-inch baking dish with Lactantia® Lemon Herb butter. Spread 1/3 of the potato slices onto the bottom of the prepared baking dish. Top with 1/3 of the onion slices. Sprinkle 1 tbsp. of flour over the potato and onion followed by 4 small cubes of Lactantia® Lemon Herb butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more. Pour Lactantia® PūrFiltre milk over the mixture in the baking dish. Grate Black Diamond® cheese and cover the top layer. Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Ingredients 1 tsp. matcha green tea powder 1-2 teaspoons honey 1 tbsp. hot water 1 cup Lactantia® Lactose Free 2% Milk ice cubes Instructions In a tall glass, add the matcha green tea powder, honey and a tablespoon of hot water, then whisk until the paste contains no clumps. Fill glass with ice, add the Lactantia® Lactose Free Milk and stir to combine. Drizzle with more honey to taste.

Your browser does not support the video tag. Ingredients 2 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup Lactantia® European Style Unsalted Butter, melted 1 1/2 cup sugar 1 egg 1 teaspoon vanilla extract 1 1/2 cups sweetened shredded coconut 2 bags of chocolate egg candies Instructions Preheat oven to 350ºF and lightly grease 24 muffin tins. In a medium bowl, whisk together flour, baking powder, baking soda and salt, then set aside. In a separate bowl, cream together melted Lactantia® European Style Unsalted Butter and sugar on medium speed with an electric mixer. Add 1 egg and vanilla extract, then mix until combined. Gradually add the flour mixture to the wet ingredients, and mix on low speed until dough forms. Divide the dough among the muffin tins, pressing into the bottom of each mold, then sprinkle evenly with shredded coconut. Bake the cookie nests for 11-13 minutes, or until coconut starts to brown. Allow the cookie nests to cool almost completely. Then, twist gently and insert a thin knife down the side to remove them from muffin tin and transfer to cooling rack. When completely cooled, place three egg candies in each nest.

Ingredients 2 lbs ground chicken 3 tbsp olive oil 2 cups green pepper, diced 1 onion, chopped 3 cloves garlic, chopped 2 x 540ml cans white kidney beans, rinsed and drained 4 tsp chili powder 2 tsp ground cumin ¼ tsp salt 2 tsp ground coriander ½ cup all purpose flour 2 cup Lactantia® Lactose Free 2% Milk 2 cup chicken stock 1 cup salsa Instructions In a large pot, heat the olive oil over medium heat. Add the ground chicken, breaking it up into pieces. Once browned, add the green pepper and garlic. Cook for an additional minute. Add in the white kidney beans and all the spices. Add in the flour and continue to stir until everything is coated with it. While continuously stirring, add in the chicken stock and the Lactantia® Lactose Free Milk and bring to a simmer. Let simmer for 20 minutes Serve with a heaping spoon of salsa.

Ingredients 5 cups Lactantia® Lactose Free 2% Milk 6 eggs, beaten 6 tbsp apple butter 6 tbsp sugar 3/4 tsp cinnamon ½ tsp ground cadamom 3 star anise 3 tsp vanilla ½ tsp salt 9 cups challah bread (or other egg bread), cubed 1 ½ cup Lactantia® Lactose Free 35% Whipping Cream ¼ cup icing sugar 2 tbsp cinnamon for garnish Cooking spray as needed Instructions Preheat the oven to 350°F. In a heavy bottom pot, heat the Lactantia® Lactose Free milk with the star anise, cinnamon, cardamom, and vanilla. Once it comes to a boil, remove from the heat and let steep for 10 minutes. Strain the milk mixture and place back in the pot. Heat the milk mixture again bringing it to a simmer. In a large bowl, mix together the sugar, eggs, apple butter and salt. Slowly add in the hot milk, tempering the eggs (by adding the liquid in slowly and continuing to whisk, prevents the eggs from cooking). Stir in the bread cubes. Pour the bread mixture into a 9-inch x11-inch baking dish that is sprayed with cooking spray. Bake uncovered for 40 minutes, until a knife inserted comes out clean. Let cool. In an electric mixer with the whisk attachment, whip the Lactantia® Lactose Free 35% Cream. Add in the icing sugar, 1 tbsp at a time, until you get stiff peaks. To serve, top with the whipped cream and a sprinkle of cinnamon.

Ingredients 2 cups Lactantia® Lactose Free 2% Milk 8 dairy free lady finger cookies ¼ cup brewed espresso 2 tsp vanilla 2 banana 2 tsp cocoa powder 1 cup ice Instructions In a bowl mix together the espresso and the lady fingers and let sit for 5 minutes. Mix all ingredients in a blender and blend until smooth.

Ingredients 2 cups Lactantia® Lactose Free 2% Milk 1 avocado 1 ½ cup frozen strawberries 1 tsp lemon juice ¼ tsp lemon zest, finely grated 1 tsp honey 1 tbsp fresh mint, chopped 1 cup ice Instructions Blend all ingredients in a blender until smooth and serve.

Ingredients 2 cups flour + 1 cup separated 2 packets quick rising yeast 2 tbsp sugar 1 tsp salt 1 tsp cinnamon 2 tsp vanilla 1 tsp nutmeg 1 cup Lactantia® Lactose Free 2% Milk 4 tbsp canola oil 4 egg yolks Canola oil, enough for frying 2 tsp maldon salt Glaze ¼ cup water 1 cup sugar 1 tbsp corn syrup ½ cup Lactantia® Lactose Free 35% Whipping Cream 2 tbsp coconut oil Instructions In the bowl of an electric mixer, combine 1 cup of flour, the yeast, sugar, salt, cinnamon and nutmeg. Heat the Lactantia® Lactose Free Milk and vanilla to a simmer. Add it to the flour mixture with the oil. On low speed, using your paddle attachment, mix the ingredients and add in the yolks. Continue mixing while adding the remaining flour until a dough forms. Switch to your hook attachment and let the mixer knead the dough for 4-6 minutes, until the dough is soft and elastic. Cover and let rest for 10 minutes. On a lightly floured surface, roll out the dough into ½” thick circle. Using a 3-inch cookie cutter, cut out as many doughnuts as possible. Using a 1-inch cookie cutter, cut out the center. Knead the scraps back together, roll out again, and cut into a second batch of doughnuts. Place the doughnuts on a greased parchment-lined baking sheet, 3-inch apart. Cover the tray and let rise for one hour. Glaze Place the water, sugar, and corn syrup in a small heavy bottom pot. Bring to a boil and continue cooking until the sugar turns an amber colour. Add in the coconut oil and mix with a whisk. Slowly add in the Lactantia® Lactose Free 35% Whipping Cream while mixing continuously with a whisk. Remove from heat and let cool. Set aside. Frying Set your deep fryer to 350°F. Fry the doughnuts 1 to 3 at a time, turning as needed for 2-3 minutes. Once cooked, let cool on a cooling rack. To serve: dip in glaze, sprinkle with maldon salt.

Ingredients Crepes 3 cups all purpose flour 2 tbsp sugar 6 eggs 4.5 cups Lactantia® Lactose Free 2% Milk ¼ tsp salt 1/4 tsp salt 3 tbsp canola oil Cooking spray, as needed Raspberry Filling 5.5 cups frozen raspberries ½ cup sugar 2 tbsp cornstarch Fruit Garnish 1 cup fresh raspberries 1 cup fresh blackberries 1 cup fresh blueberries ¼ cup icing sugar Instructions Raspberry Filling: In a nonstick pan on medium heat, add the sugar and the frozen raspberries. Bring to a simmer and continue cooking for 8 minutes until the fruit has broken down completely. Mix with a spoon. Pass the mixture through a sieve and place back in the pot. Mix the cornstarch with 3 tbsp of water to make a slurry. Bring the Raspberry sauce up to a gently boil, add in the well stirred slurry and stir until thickened. Transfer the sauce to a bowl and cool in the fridge for 1 hour. 20 Crepes: In a large bowl, mix the eggs, Lactantia® Lactose Free Milk and oil together. In a separate bowl, sift the flour with the sugar and the salt. Add the dry mixture to the wet mixture and whisk until smooth. In a nonstick crepe pan on medium heat, spray evenly with cooking spray, then using a measuring cup, pour the crepe mixture slowly into the pan, lifting the pan off the stove and leaning it back and forth until it covers the pan thinly. Bring pan back to the heat and let cook for a minute or two, you will notice the crepe setting. Flip the crepe and cook the other side. Once cooked, place the crepe on a square of parchment paper and place a second paper over top. Repeat the process for each crepe, piling the crepes, one on top of the other with a piece of parchment in between each one. Let cool completely. Crepe Cake Assembly: On a cake stand, place the first 2 crepes. Spread 2 tbsp of the Raspberry filling, then cover with 2 more crepes. Repeat until the last crepe. On top layer, spread the remaining 2 tbsp of filling, cover with fresh berries and sprinkle with icing sugar.

Ingredients 4 Portobello mushrooms, cores removed 5 tbsp olive oil + 2 tbsp for brushing mushrooms 2 tbsp flour 1 small yellow onion, chopped 2 garlic cloves, chopped 1 cup Lactantia® Lactose Free 2% Milk ½ tsp salt ¼ tsp pepper Pinch of cayenne 6 cups baby spinach 1 tbsp white wine 6 tbsp panko bread crumbs Instructions Preheat the oven to 375°F. Place mushrooms on a parchment-lined baking dish, brush with 2 tbsp of olive oil, and set aside. In a heavy pot over medium heat, heat 2 tbsp of olive oil, add the onions, garlic, and cook for one minute. Add the flour and stir until combined. Cook the mixture for a minute or two. Slowly add the Lactantia® Lactose Free Milk, whisking continuously. Season with salt, pepper, and cayenne. Continue cooking for another 3 minutes. Set aside sauce. In a large pan over medium heat, add 1 tbsp of olive oil. Add the spinach and stir. Deglaze the pan with the white wine and wilt the spinach. Mix the sauce and spinach to make filling, set aside. In a small bowl mix the panko breadcrumbs with the remaining 2 tbsp of olive oil and set aside. Fill each mushroom with the filling, sprinkle with panko mixture and bake in the oven for 15 minutes. Serve warm.

Ingredients 3 cups rigatoni 1 tbsp olive oil 2 cloves garlic, chopped 1 cup pancetta, diced 1 cup Cremini mushrooms, sliced 2 cups baby spinach 2 tbsp Dijon mustard 2/3 cup Lactantia® Lactose Free 2% Milk 1 tbsp cornstarch ¼ cup parsley, chopped Instructions Cook pasta as per package instructions and set aside. Make a slurry, by mixing the cornstarch with 2 tbsp of water and set aside. In a medium nonstick pan, heat the olive oil on medium heat. Add the pancetta and cook until it starts to brown. Add garlic and cremini mushrooms, then continue to cook for 2 minutes. Add in the spinach and Dijon mustard, toss to coat evenly. Then add in Lactantia® Lactose Free Milk and let cook for another 2 minutes. Thicken the sauce by adding in the well mixed slurry, slowly. Continue to stir as you add this in. To serve, sprinkle in the parsley and the cooked pasta.

Ingredients Meatballs 1 lb lean ground beef 4 slices white bread, crust removed and chopped up into small pieces ½ cup Lactantia® Lactose Free 2% Milk 1 egg, beaten ¼ cup parsley, chopped 1 clove garlic, chopped ½ cup breadcrumbs 2 tsp Italian spices ¼ tsp salt Mustard Cream Sauce 3 tsp cornstarch 1 tbsp olive oil ½ cup chicken stock ½ cup Lactantia® Lactose Free 2% Milk ½ cup Lactantia® Lactose Free 35% Whipping Cream 2 tbsp Dijon mustard 2 tsp grainy mustard 1 tbsp fresh thyme Instructions Preheat the oven to 400°F. In a medium sized bowl, mix together Lactantia® Lactose Free Milk, lightly beaten eggs and the bread. Add in the ground beef, garlic, parsley, breadcrumbs, Italian spices and salt. Mix until well incorporated. Form the mixture into 12 meatballs and place on a parchment-lined baking sheet. Bake the meatballs in the oven for 15-20 minutes, until cooked through. For the mustard cream sauce, heat olive oil in a nonstick pan. Add the garlic and sauté for 1 minute. Then, add in the mustard and the chicken stock. Mix well. Add in the Lactantia® Lactose Free Milk and Lactose Free 35% Whipping Cream and let cook for another 2 minutes. Make a slurry by adding 2 tbsp of water to the cornstarch and mixing it well. Add the slurry to the sauce, while continuing to stir. Season with the fresh thyme and salt to taste. Suggest serving alongside mashed potatoes and wilted spinach. Serve 3 meatballs per person and top with the mustard cream sauce.

Ingredients 8 pineapple slices ¼ cup brown sugar 1 fennel, shaved on the mandolin 8 radish, cut into thin slices Boston lettuce, Leaves ripped into pieces 1 cup Lactantia® Lactose Free 2% Milk ½ cup Lactantia® Lactose Free 35% Whipping Cream ½ cup packed mint leaves, chopped 2 tbsp grainy Dijon mustard 1 tbsp apple cider vinegar ¼ tsp salt ¼ tsp pepper Instructions Preheat your barbeque to 375°F. In a bowl combine the brown sugar and the pineapples slices. Place the pineapple slices on the barbeque for two minutes on each side and remove from heat. For the dressing: in a mixer, beat the Lactantia® Lactose Free 35% Whipping Cream to soft peaks, around 5 minutes. Then, fold in the Lactantia® Lactose Free Milk, mint, mustard, cider vinegar, salt, and pepper. Set aside. In a mixing bowl, mix together the shaved fennel, the radishes, Boston lettuce and about ½ cup of the dressing (save the rest in the fridge). On a platter, place the salad mix, top with the pineapples, and serve.

Ingredients 3 endive, washed and broken down into full leaves 1 cup radicchio, washed and torn 1 Bartlett pear, washed and thinly sliced 2 x 1” thick slices of pancetta, cut into cubes Half of an English cucumber, seeded Dressing ¼ cup mayo ¼ cup Lactantia® Lactose Free 2% Milk ¼ cup red wine vinegar ½ of an English cucumber, seeds removed 1 tbsp parsley 2 tsp Dijon mustard ¼ tsp salt Instructions In a nonstick pan, cook the pancetta on medium heat until crispy. Set aside. In a bowl mix the endive, radicchio, and pear together and set aside. Cut the first ½ of the cucumber into half-moons and place in the salad bowl. To make the dressing, puree the cucumber in a food processor. Mix in the mayo, Lactantia® Lactose Free Milk, parsley, Dijon mustard, salt, and red wine vinegar. Pulse until evenly combined. Toss the salad in the dressing and garnish with pancetta to serve.

Ingredients 1 cup Lactantia® Lactose Free 2% Milk ¼ cup sugar 2 tbsp cornstarch 1 tbsp lemon juice 1 tsp canola oil ½ tsp vanilla 2 egg yolks 10 mint leaves, chopped + 2 mint sprigs for garnish 1 cup raspberries ½ cup pecan halves 2 tbsp honey Instructions In a small pot on medium heat, bring the Lactantia® Lactose Free Milk to a boil. In a large bowl whisk together the egg yolks, sugar, cornstarch and vanilla. While continuing to whisk, pour in the hot milk slowly. Start with just 2 tbsp and whisk well. This is called tempering the eggs and prevents them from cooking. Then add in the rest of the mixture. Place the mixture back in the pot, and stir using a wooden spoon, until the mixture thickens enough to stick to the spoon. Add in the lemon juice. Pour the mixture into a bowl, let cool for 10 minutes. Add in the mint, cover with plastic wrap touching the custard. Refrigerate for 4 hours or overnight. In a medium nonstick pan on medium heat, place the pecans and toast gently. Add in the honey and toss until coated. Allow to heat through and cook for 1-2 minutes. Place pecans on a parchment-lined baking sheet to cool. Once cooled, reserve 6 pecans, chop the rest. To serve: in a glass or jar, layer the custard, ¼ of the raspberries, the custard, the chopped pecans, the custard and then top with another ¼ raspberries and 3 pecans and a mint sprig.

Ingredients 1 ½ cups Lactantia® Lactose Free 2% Milk 1 lb squid, cleaned, and cut into 1/3-inch rings. Tentacles cut in half if desired ½ tsp salt Dip 2 tbsp Lactantia® Lactose Free 2% Milk Half of an English cucumber, seeded ¼ cup mayo 1 tbsp lemon juice 1 tbsp fresh dill ½ tsp salt For Frying Enough canola oil to fill a small deep fryer 1 cup flour 1 tbsp cornstarch ½ tsp salt 1 tbsp dried dill 2 tsp paprika 2 cup cornmeal, finely ground 1, cut into wedges Instructions Place the squid in the Lactantia® Lactose Free Milk with the ½ tsp of salt and let marinate in the fridge for one hour. Place the flour, cornmeal, cornstarch, ½ tsp salt, ½ tsp paprika and dried dill in a bowl. Mix together and reserve. Preheat your deep fryer to 350°F. Make the dip while fryer is heating up. Blend together the cucumber and Lactantia® Lactose Free Milk in a food processor. Mix in the mayo, lemon juice, dill, and salt; pulse gently. Reserve. 1. In batches, take calamari out of the milk. Marinade and toss into the flour mixture. Fry in the fryer for about one minute, until they are crisp and golden. Serve with lemon wedges and dip.

Ingredients 6 tbsp coconut oil, melted 2 cups chocolate cookie crumbs ¼ cup sugar Filling 1.5 cups Lactantia® Lactose Free 2% Milk ¼ cup sugar Pinch of cayenne pepper 2 tbsp cornstarch ½ tsp vanilla 2 egg yolks 2 tbsp cocoa powder Instructions Preheat your oven to 350°F. In a bowl, mix together the coconut oil and cookie crumbs. Press the cookie mixture into 6 individual tart shells. Bake on baking sheet for 10 minutes, remove from oven and let cool on a cooling rack. Filling In a bowl mix together, the egg yolks, cornstarch, vanilla, sugar, cocoa powder and cayenne pepper. In a small pot, bring the Lactantia® Lactose Free Milk to a boil. Pour the hot milk over the egg mixture slowly, while whisking to prevent cooking the eggs. Once fully mixed, pour the mixture back into the pot and cook on medium heat, while stirring, until the mixture is thick. Divide the chocolate mixture between the 6 tart shells and place in the fridge for 4 hours, until set. Sprinkle on cocoa powder before serving.

Ingredients 2 large chicken breasts, cut into 1-inch cubes 1 tbsp olive oil 1 tbsp curry powder 1 tsp ground cumin 1 tsp paprika 1/4 tsp salt 1 yellow onion, thinly sliced 1 red pepper, cut into 1/2″ cubes 3 garlic cloves, chopped 2 tsp ginger, chopped 2 tbsp cornstarch 1/4 cup Lactantia® Lactose Free 2% Milk 3 tbsp Lactantia® Lactose Free 35% Cream 1 cup chicken stock 2 tbsp fresh cilantro, chopped 1 lime cut into 4 wedges Instructions In a large non-stick pan, heat the olive oil on either medium or low heat Add all the spices and coat with the oil. Add the ginger and garlic before you continue to cook the spices. Cook for about 1 to 3 minutes until they are fragrant. Turn up the heat to medium, add the chicken and onions to the spice mixture, and stir to coat with the spices. Add the peppers, cover with chicken stock, and bring to a simmer for 25-30 minutes. Mix the cornstarch with 3 tbsp of water, then stir into the curry. Keep stirring until thickened. Take pan off the heat, add Lactantia® Lactose Free Milk, and Lactantia® Lactose Free 35% Whipping Cream. Stir to combine. Add in the cilantro and suggest serving with rice and a lime wedge.

Ingredients 2 cups Lactantia® Lactose Free 2% Milk 4 chicken breasts, cut into 16 long strips ½ tsp salt + ¼ tsp salt 3 tbsp olive oil 3 tbsp + 2 cups all purpose flour, divided 4 cups Lactantia® Lactose Free 2% Milk®, divided in 2 2 tsp chili powder ¼ tsp pepper 1 cup Frank’s® RedHot Sauce 1 tbsp ketchup 3 eggs, beaten ¼ tsp + 1 tsp salt Enough canola oil for frying Instructions: Place chicken in a bowl with 2 cups of the Lactantia® Lactose Free Milk and ½ tsp of salt. Cover and let marinate for 2-4 hours Heat the oil in a heavy bottomed pot on medium heat. Add in the 3 tbsp of flour and mix together with a whisk. Cook for 2- 3 minutes until it forms a light brown colour. Add in the remaining 2 cups of Lactantia® Lactose Free Milk slowly, whisking as you add to remove lumps. Cook for another 3-5 minutes. Off the heat, add in the Frank’s® RedHot Sauce and ketchup to combine for Lactose Free dipping sauce. Place sauce in a ramequin and set aside. Preheat your deep fryer to 350°F. Set out three plates: one with flour and ¼ tsp salt, one with the eggs and one with the second cup of flour combined with 1 tsp of salt, chili powder and pepper. Starting with the flour, coat the chicken strips in the flour, then the egg, and finally in the seasoned flour. Fry in the deep fryer until the chicken strips are cooked through. These can also be baked in a 375°F oven for 25 minutes, turning them once. Once the chicken fingers are cooked, arrange them on 4 plates. Serve with carrots, celery and the ramequin of Lactose Free dipping sauce.

Ingredients 1 eggplant, cut into 12 slices 3 eggs, beaten 1 cup flour ¼ tsp salt 1 ½ cups breadcrumbs ½ cup canola oil as needed for frying 2 tsp Italian seasoning 1 x 796 ml can diced tomatoes 2 garlic cloves, chopped ¼ cup white wine 2 tbsp olive oil 2 tbsp cornstarch 1 cup Lactantia® Lactose Free 2% Milk ¼ tsp salt ¼ tsp pepper 12 basil leaves Instructions Preheat the oven the 375°F. Place the eggplant slices on a cooling rack above a baking sheet and sprinkle them with salt. Let them sit for 10 minutes. Place three plates on the counter. The first plate should have the flour. The second should have the eggs, while the third should have the breadcrumbs mixed with Italian seasoning. Dip each eggplant slice in each dish starting with flour, egg, and breadcrumbs. In a large nonstick pan on medium heat, bring the oil up to a temperature for frying. Start with 3 tbsp of oil. Shallow fry each eggplant slice, then place on a parchment-lined baking sheet. Bake in the oven for 10 minutes. For the sauce: in a large pot, heat the olive oil on medium heat. Add in the garlic and cook for 1 minute. Add in the white wine and cook for another minute. Add the tomatoes and Lactantia® Lactose Free Milk. Let simmer for 10 minutes. Season the sauce with salt and pepper. Thicken the sauce with the cornstarch. Mix the cornstarch with water to form a slurry. Stir it in while the sauce is simmering. Serve by placing sauce on a platter and top with eggplant and basil leaves.

Ingredients 1 cup Lactantia® Lactose Free 2% Milk 1 cup Lactantia® Lactose Free 35% Whipping Cream ½ cup fresh basil, ripped 1 vanilla bean, cut in half with seeds removed and saved 7 egg yolks ½ cup sugar, plus 4 tbsp for sprinkling Instructions In a heavy bottomed pot, bring Lactantia® Lactose Free Milk and Lactantia® Lactose Free 35% Whipping Cream to a boil. Add in the basil and vanilla bean (including vanilla seeds) and turn the heat off. Let sit for 10 minutes. Strain the milk mixture and reheat it until it comes to a boil. In a large bowl, whisk together the egg yolks, vanilla and sugar. Once the milk mixture is boiling, slowly pour the liquid into the egg mixture, while continuously whisking to avoid cooking the eggs. Pass the mixture through a sieve and place into a clean pot. Cook on medium heat, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon. Remove the mixture from the heat, and divide evenly into 6 ramequins. Place the ramequins in a large baking dish or roasting pan. Fill the roasting pan with hot water to go half way up the sides of the ramequins. Bake in the oven for 25-30 minutes. Then refrigerate for 2-3 hours. Once cooled, sprinkle 2 tbsp of sugar on each ramequin and place under the broiler until browned on top. You can also use a blow torch.

Ingredients 2 cups quinoa, cooked 2 cups Lactantia® Lactose Free 2% milk 1 cup Lactantia® Lactose Free 35% cream ¼ cup sugar 2 ripe bananas, mushed up 2 tbsp rum 2 tbsp honey ½ cup raisins 2 tsp cinnamon ¼ cup sugar 4 eggs Pinch of salt Cooking spray as needed Instructions Preheat the oven to 325°F. In a large bowl, whisk together the eggs, honey, sugar, salt, Lactantia® Lactose Free Milk and Lactantia® Lactose Free 35% Whipping Cream. Add the banana, the rum, the quinoa, and mix well. Spray a 7” x 11” pan with cooking spray, then fill with the quinoa mixture.. Place the baking dish inside a larger baking dish or roasting pan. Fill the larger dish halfway with hot water. Bake in the oven for 1 hour until the center is set. Remove from oven and let cool for 20 minutes before serving. *If you prefer to use an 8×8 pan, adjust cooking time to 90 minutes.

Ingredients 3.5 cups Lactantia® Lactose Free 2% Milk 3/4 cup Lactantia® Lactose Free 35% Cream ½ tsp salt 3 tbsp lemon juice Dip 1 540ml can of marinated artichokes 1 tbsp olive oil 3 tsp lemon juice 2 tbsp parsley, chopped 1 tbsp thyme, chopped ¼ tsp salt ¼ tsp pepper 4 pitas, cut into triangles Instructions In a medium pot, bring the Lactantia® Lactose Free Milk and Lactantia® Lactose Free 35% Whipping Cream to a boil on medium heat. Remove from heat, add the salt and lemon juice. Stir gently and let sit for 5 minutes. Place cheesecloth over a colander and place the colander over a large bowl. Pour the liquid over the cheesecloth and let sit for 1.5 hours. As it cools, it will thicken. Take the thickened ricotta out of the cheesecloth and place the ricotta in a bowl, cover it and chill in the fridge for 4 hours. Dip Preheat oven to 375°F. In a food processor, puree the marinated artichokes, leaving it slightly chunky. Place the artichokes in a bowl, mix in the parsley, thyme, salt, lemon juice and cooled ricotta. Place the dip in an ovenproof dish and bake in the oven for 10-15 minutes. Serve warm with pita bread.

Ingredients Dough: 1 package active dry yeast 1 cup (250 ml) Lactantia® PūrFiltre 2% Milk, warmed (110 – 115°F/43 – 45°C) 4 cups (1 L) all-purpose flour 1/2 cup (125 ml) granulated sugar 1/3 cup (75 ml) Lactantia® European Style Butter, Unsalted, softened 2 eggs 1 tsp (5 ml) pure vanilla extract Filling: 3/4 cup (175 ml) packed brown sugar 3/4 cup (175 ml) Lactantia® European Style Butter, Unsalted, softened 3 tbsp (45 ml) ground cinnamon 1 tbsp (15 ml) pure vanilla extract 2 cups (500 ml) fresh blueberries Glaze: 6 tbsp (90 ml) Lactantia® European Style Butter, Unsalted, melted 1 cup (250 ml) icing sugar 1 tsp (10 ml) pure vanilla extract 1 tbsp (15 ml) Lactantia® PūrFiltre 2% Milk (optional) Instructions Dough: In a room temperature bowl, whisk yeast and warmed Lactantia® PūrFiltre milk together to dissolve. 1 In a mixing bowl fitted with a paddle attachment, combine flour, granulated sugar, Lactantia® European Style butter, eggs, and vanilla; mix well. Pour the yeast mixture into the bowl and attach the dough hook. Mix until it is well incorporated and the dough is pulling away from the sides of the bowl to form a ball. Place the dough in a large greased bowl. Cover with a damp linen tea towel. Let it rise in a warm place for 1 hour or until doubled in size. Filling: In a medium bowl, combine brown sugar, Lactantia® European Style butter, cinnamon and vanilla, until smooth; set aside. Punch down dough. Turn out onto well-floured surface; roll out into 18- x 14-inch (45 x 35 cm) rectangle, making sure thickness is even throughout. 1 Spread filling mixture evenly, leaving a 1-inch (2.5 cm) border uncovered on the long top side farthest from you (this will be where the roll closes). Sprinkle evenly with blueberries, pressing lightly into the butter. Carefully roll bottom long edge away from you until you have a log. With a sharp knife, cut across into 12 pieces. Place cut sides down in well buttered 13 x 9inch (3 L) glass baking dish, with 3 pieces per row. Cover with damp tea towel and let rise for 30 minutes or until doubled. Preheat oven to 350°F (180°C). Bake for 40 to 45 minutes or until golden brown. Glaze: Meanwhile, in small bowl, whisk together Lactantia® European Style butter, icing sugar and vanilla. If using, add 1 tbsp (15 ml) of Lactantia® PūrFiltre milk or more to desired consistency. When rolls are done, drizzle with glaze. Serve and enjoy.

Ingredients 2 whole live lobsters (1-1/2 lb/ 750 g each)* 1 shallot, finely diced 1 cup (250 ml) Lactantia® Tomato Basil Butter Instructions In large pot of well saltedwell-salted boiling water, cook lobsters for about 3 minutes or until shells start to change to red. While lobster is still warm, twist claws and tail to break apart. Carefully remove lobster meat from claws and tail. Use a pair of kitchen shears and a nut crackernutcracker to open the shells. In medium saucepan, on low to medium heat, melt Lactantia® Tomato Basil butter. Add shallots and cook until translucent for about 2 to 3 minutes. Add lobster and cook, turning for 5 minutes or until lobster is fully cooked. Butter should not be boiling. Turn down heat if bubbles start to appear. Serve with toasted baguette slices. *2 lobster tails per person for a main course can be substituted for the live lobster.

Your browser does not support the video tag. Ingredients Crust: 2 cups (500 ml) all-purpose flour 1/2 cup (125 ml) ground walnuts 1 cup (250 ml) Lactantia® Maple Flavoured Butter, cold, cubed 1 egg yolk 1/2 cup (125 ml) ice water Pinch of salt Filling: 1 cup (250 ml) golden syrup 1/2 cup (125 ml) Lactantia® Maple Flavoured Butter, softened 1/2 cup (125 ml) lightly packed brown sugar 2 large eggs, beaten 1-1/2 tsp (7 ml) white vinegar 1 tsp (5 ml) pure vanilla extract 1/2 cup (125 ml) toasted chopped walnuts (optional) Instructions Crust: In a large bowl, combine flour and ground walnuts. With pastry blender or 2 knives, cut into Lactantia® Maple flavoured butter until mixture resembles coarse breadcrumbs. In small bowl, whisk egg yolk and ice water and add pinch of salt. Add to flour mixture, stirring with a fork until pastry forms a ball (careful not to over mix). Shape dough into a small disk. Wrap in plastic and refrigerate for 1 hour or until firm but not hard. Preheat oven to 400°F (200°C). On lightly floured surface, roll out pastry to 1/4-inch (5 mm) thickness. Using 4-inch round or fluted cookie cutter, cut out 12 circles. Press each circle into muffin cups and refrigerate while preparing filling. Filling: In medium bowl, vigorously mix together, golden syrup, Lactantia® Maple flavoured butter, sugar, eggs, vinegar, vanilla and walnuts (if using). Spoon filling into pastry shells until two-thirds full. Bake for 15 to 18 minutes or until filling is puffed and pastry is golden.

Your browser does not support the video tag. Ingredients Crust: 3/4 cup (175 ml)  Lactantia® Tomato Basil Butter, cold, diced 2 cups (500 ml) all-purpose flour 2 to 3 tbsp (30 to 45 ml) cold water Filling: 2 tbsp (30 ml) Lactantia® Tomato Basil Butter 1 small onion, finely diced 4 large eggs 1-1/2 cups (375 ml) Lactantia® 35% Whipping Cream 2 tsp (10 ml) pesto 3/4 cup (175 ml) Black Diamond® Mozzarella Cheese, grated Instructions Crust: Use a pastry blender or two knives to cut Lactantia® Tomato Basil Butter into flour until the mixture resembles coarse breadcrumbs. Use a large bowl for this. Add water and stir with a fork until mixture comes together. Mold dough into a disk. Wrap in plastic and refrigerate for 2 hours or overnight. 1. Preheat oven to 400 °F (200°C). On a lightly floured surface, roll dough to 1/8-inch (3 mm) thickness so that it fits into a 10-inch (25 cm) fluted tart shell. Trim edges. Line with foil or parchment paper; fill evenly with dry beans or pie weights. Bake for 10 minutes. Cool crust on wire rack. Once cooled, remove beans and foil. Filling: Meanwhile, melt Lactantia® Tomato Basil Butter in a large skillet over medium heat. Sauté the onion for about 3 to 4 minutes, until it becomes translucent. Remove from heat. In a large bowl, whisk eggs, Lactantia® cream and pesto. Place crust on a baking sheet. Layer bottom of crust with onions and Black Diamond® cheese; pour egg mixture over. Bake in 350°F (180°C) oven, for 40 to 45 minutes or until mixture is set and no longer jiggles. Serve and enjoy.

Your browser does not support the video tag. Ingredients 8 large russet potatoes (12 oz/375 g each) scrubbed and dried 3/4 cup (375 ml) Lactantia® Tomato Basil Butter, divided 2 large shallots, finely diced 4 slices prosciutto, roughly chopped 1 clove garlic, minced 1/2 cup (125 ml) Lactantia® Cream Cheese, softened Chopped fresh basil (optional) Instructions Preheat oven to 400°F (200°C). Pierce each potato in a few spots; place directly on rack in oven and bake for 50 to 60 minutes. Remove potatoes from oven and reduce heat to 350°F (180°C). Allow potatoes to cool slightly. Meanwhile, in a large skillet over medium heat, melt 1/4 cup (60 ml) of the Lactantia® Tomato Basil butter and sauté shallots for about 2 minutes or when it becomes translucent. Add prosciutto and garlic; sauté for 2 to 3 minutes. Remove from heat. 1. Carefully slice top of potato off for about 1/2- inch (1 cm) down and scoop out flesh into a large bowl. Leave enough potato on the skins so that they do not collapse. Mash potato with a fork or potato masher and stir in prosciutto mixture, 1/4 cup (60 ml) Lactantia® Tomato Basil butter, and Lactantia® cream cheese. 1. Spoon mixture back into the skins, mounding slightly and place on a baking sheet. Bake for 15 to 20 minutes. Melt remaining butter and drizzle over potatoes to serve! Garnish with chopped basil, if using.

Tips Make croissants ahead of time, freeze on a baking sheet then store in a freezer bag until ready to bake. Roll shredded cheese or a bit of chocolate in croissants for a variation. Your browser does not support the video tag. Ingredients 3 tbsp (45 ml) sugar 1 pkg active dry yeast 1/2 cup (125 ml) Lactantia® 3.25% PūrFiltre Milk, warmed (110-115°F / 43- 45 °C) 2 cups plus 3 tbsp (550 ml plus 45 ml) strong bread flour 1/2 tsp (2 ml) salt 3/4 cup (175 ml) Lactantia® European Style Butter, Unsalted, cold, diced Egg Wash: 1 large egg 2 tbsp (30 ml) water pinch of salt Instructions In small bowl, combine sugar and yeast. Then, Add warmed Lactantia® PūrFiltre milk and stir. Set aside. In a large bowl, combine flour and salt. With pastry blender or 2 knives, cut in Lactantia® European Style butter until it is in pea- sized pieces. In a mixer bowl fitted with a dough hook, combine milk and flour mixtures; blend for 3 to 5 minutes or until a ball forms. Make sure it comes away from the side of the bowl clean. Turn out onto a lightly floured surface; knead 2 to 3 times until it becomes a rectangle. Wrap dough with plastic and refrigerate for 2 to 3 hours or overnight. Once dough has rested, dust work surface with flour and roll dough into a large rectangle about 12 x 9 inch (30 x 23 cm). Fold each short end to meet in the middle.  Rotate dough by 1/4 turn and roll slightly to lengthen. Fold short sides to middle again. Flip dough so seams are underneath. Repeat this process 3 more times for a total of 4 folds. This is what gives your croissants a flakey texture. Wrap dough in plastic wrap and place on a baking sheet. Let dough rest for 2 hours or even overnight. On a floured surface, roll dough into a 20 x 12 inch (50 x 30 cm) rectangle; cut dough crosswise on an angle into 8 triangles. Cut small slit in the wide end and gently stretch it. Roll it to a point and tuck the end underneath. Place croissants, evenly spaced on a parchment-lined baking sheet and cover loosely with plastic. Let rise in a warm place for about 1 hour or until just about double in size. Preheat oven to 425°F (220°C). Egg Wash: In a small bowl, combine egg, water and salt; lightly brush each croissant. Bake for 12 to 15 minutes or until crispy golden brown. Let cool for ten minutes and serve.

Ingredients Crust: 1 cup (250 ml) all-purpose flour 1/4 cup (60 ml) finely ground walnuts (walnut meal) 1/4 tsp (1 ml) salt 1/2 cup (125 ml) Lactantia® Maple Flavoured Butter, cold, diced 1/4 cup (60 ml) ice water Filling: 1 can (14 oz/398 ml) pure pumpkin puree 1 can (14 oz/398 ml) sweetened condensed milk 3 egg yolks 1 large egg 2 tsp (10 ml) pumpkin pie spice 1 tsp (5 ml) pure vanilla extract Instructions Crust: In a large bowl, stir together, flour, walnuts and salt. With pastry blender or 2 knives, cut in Lactantia® Maple flavoured butter until mixture resembles coarse breadcrumbs. Blend in water with a fork until dough forms being careful not to over mix. Flatten dough into a disk. Wrap in plastic and chill for two hours or overnight. Filling: In a large bowl, whisk together pumpkin, sweetened condensed milk, yolks, egg, pumpkin pie spice and vanilla; set aside. Preheat oven to 425°F (220°C). On a lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness and fit into 9-inch (23 cm) pie plate, leaving 1/2- inch (1 cm) overhang. Crimp edges. Pour filling into shell and tap lightly to remove any air bubbles. Bake for 15 minutes to set filling. Reduce oven to 350°F (180°C) and bake for 40 to 45 minutes or until a cake tester inserted into the center comes out clean. Let cool completely on wire rack before serving.

Your browser does not support the video tag. Ingredients 1 cup (250 ml) Lactantia® Maple Flavoured Butter, softened 1/4 cup (60 ml) granulated sugar 1/4 cup (60 ml) lightly packed brown sugar 2 large eggs 2 tbsp (30 ml) Lactantia® 10% Half & Half Cream 2 tsp (10 ml) pure vanilla extract 4 cups (1 L) all-purpose flour 2 tsp (10 ml) baking powder 1/2 cup (125 ml) blueberry jam   Instructions Preheat oven to 375°F (190°C). In a large bowl, beat together Lactantia® Maple Flavoured Butter and sugars until well combined and fluffy. Scrape down bowl and beat in eggs 1 at a time, incorporating well after each addition. Beat in Lactantia® cream and vanilla. In separate bowl, combine flour and baking powder; add to butter mixture and beat just to incorporate (over mixing will result in tough cookies). Shape dough into 3/4-inch (2 cm) balls. Place 2 inches (5 cm) apart, on ungreased cookie or baking sheet. With thumb, make an indentation in the center of each. Bake for 8 to 10 minutes or until golden brown.  Let cool on pan on wire rack. While cookies are still warm, fill each indentation with jam and cool completely.  

Your browser does not support the video tag. Ingredients 3 cups (750ml) all-purpose flour ½ cup (125ml) Black Diamond® Old Cheddar Cheese, shredded ½ cup (125ml) Black Diamond® Mozzarella Cheese, shredded ¼ cup (60ml) granulated sugar 4 tsp (20ml) baking powder 1 tsp (5ml) dried basil ½ tsp (2ml) salt (optional) 1 ½ cups (375ml) Lactantia® PūrFiltre 3.25% Milk 1 egg ½ cup (125ml) Lactantia® Tomato Basil Butter, melted, divided Instructions Preheat oven to 350°F (180°C) In a large bowl, stir together flour, Black Diamond® cheeses, sugar, baking powder, basil and salt if using. 1. In a separate bowl, whisk Lactantia® PūrFiltre milk, egg, and melted ¼ cup (60 ml) Lactantia® Tomato Basil Butter. Stir milk mixture into dry ingredients until combined. Pour batter into a greased 9”x5” (2L) loaf pan. Bake for 25 minutes. Pour remaining melted butter over loaf and bake for an additional 25 minutes or until a tester inserted into the center of the loaf comes out clean. Let cool in pan for 10 minutes. Transfer to a wired rack to cool. Great served warm!

Your browser does not support the video tag. Ingredients ½ cup (125 ml) Lactantia® Maple Flavoured Butter 3 tbsp (45 ml) honey 4 6oz (175 g) salmon fillets, skin on Salt Instructions Preheat oven to broil on medium-high heat. In a 12-inch (30 cm) ovenproof skillet, place Lactantia® Maple flavoured butter and cook. Stir over medium heat until melted and slightly foamy. Add honey, stirring well to combine. Cook for one minute. Remove skillet from heat and pour half the butter mixture into a bowl; set aside. Place fillets skin side up in the skillet and sear for 3 minutes over medium-high heat. Carefully turn over fillets and place skillet in the oven. Broil for 4 to 6 minutes or until salmon is firm to the touch. To serve, drizzle with reserved butter and season with salt to taste.

Ingredients Crust: 3 cups (750 ml) all-purpose flour 1/4 cup (60 ml) toasted pecan halves, chopped 1 tbsp (15 ml) baking powder 1/2 cup (125 ml) Lactantia® Maple Flavoured Butter, cold, diced 3/4 cup (175 ml) plus 1 tbsp (15 ml) Lactantia® 35% Whipping Cream 3 tbsp (45 ml) granulated sugar 1 large egg Topping: 1/4 cup (60 ml) all-purpose flour 1/4 cup (60 ml) chopped pecans 2 tbsp (30 ml) Lactantia® Maple Flavoured Butter, softened 2 tbsp (30 ml) lightly packed brown sugar Lactantia® PūrFiltre Milk or water Instructions Preheat oven to 425°F (220°C). Crust: In a large bowl, combine flour, pecans, and baking powder. With pastry blender or 2 knives, cut in butter until mixture resembles coarse breadcrumbs. In another bowl, whisk together Lactantia® whipping cream, sugar and egg. Pour the cream mixture into the flour mixture; stir with a fork until dough comes together On a lightly floured surface, turn dough out and with floured hands, knead two to three times (do not over mix). Pat dough into a 1 inch (2.5 cm) thick. Dip a 2 inch (5 cm) round biscuit/cookie cutter into flour and cut out scones. Be careful not to twist the cutter. Gather scraps together and repeat until all dough is used. Topping: In small bowl, combine flour, pecans, Lactantia® Maple flavoured butter and sugar; set aside. Place scones on a parchment-lined baking sheet and lightly brush each top with Lactantia® PūrFiltre milk. Be careful so that it does not drip down the sides. Sprinkle with topping and bake for 13 to 15 minutes or until puffed and golden. Serve warm or cold.

Ingredients 2 ½ cups All Purpose Flour ¼ tsp salt 4 tbsp sugar 2 tsp baking powder ½ cup cold butter, cubed 2 vanilla beans, seeds scraped 1 cup + 2 tbsp Lactantia® French Vanilla Flavoured Milk Instructions Preheat your oven to 400 °F (200 °C). In a large mixing bowl sift together the flour, salt, sugar, and baking powder. In a measuring cup, mix together the vanilla bean seeds and the Lactancia® French Vanilla Flavoured Milk and set aside. Using your hands, blend together the butter and dry ingredients until the mixture becomes sandy with rough chunks of butter. You do not want the butter to become too small, as the size will affect how high your biscuits will rise. Make a space in the bottom of your bowl, and add in 3/4 of the milk mixture. Again, using your hands mix the dry and wet together until you form a dough. If the mixture is too dry add the remaining wet ingredients. Once the dough is formed, lay it out on a floured surface, and roll our the dough to a thickness of 1/2 inch. Using a round cookie cutter, cut out rounds from the dough. Take remaining dough, and roll a second time, and repeat cut outs. Do this until no dough remains. Place biscuits on a parchment lined baking sheet, brush with remaining 2 Tbsp of Lactancia® French Vanilla Flavoured Milk and bake for 10 -15 minutes, until lightly browned. Let cool and enjoy.

Ingredients 2 tbsp onion, grated 2 tbsp fresh chives, chopped 3 tbsp fresh dill, chopped 2 tbsp fresh parsley, chopped ½ tsp paprika A pinch of cayenne ½ tsp dry mustard ½ tsp garlic powder ½ tsp fresh ground pepper 2 tsp Worcestershire sauce 1 tsp white vinegar 1 cup mayonnaise ½ cup Lactantia® Half and Half 10% Cream 4 wedges iceberg lettuce 6 bacon slices, cooked and chopped 10 cherry tomatoes, halved Instructions In a bowl, mix together the mayo, vinegar, Lactantia® Half and Half 10% Cream, onion, and all spices. Fold in fresh herbs. On each plate, place one wedge of iceberg lettuce and 5 halves of cherry tomatoes Top with dressing and sprinkle bacon over top.

Ingredients 8 slices bacon, cooked and chopped 12 eggs, beaten 4 cups mushrooms, chopped (oyster, button and shitake) ½ cup cherry tomatoes 2 cups cheddar cheese, grated 3 tbsp fresh thyme, chopped ½ cup Lactantia® 10% Half and Half Cream 1 tsp salt 1 tsp pepper 3 tbsp extra virgin olive oil Instructions Preheat your oven to 350F. In a 9-inch or 10-inch skillet, heat the olive oil and sautée the mushrooms for a few minutes until caramelized. Add in the tomatoes, the bacon, and half the thyme and toss. In a bowl, whisk the eggs, Lactantia® Half and Half 10% Cream, salt and pepper, remaining thyme. Add to the pan. Stir the egg mixture off and on, until the mixture begins to firm up. Stop stirring and let cook for another minute. Place pan in the oven and finish cooking for 15-20 minutes until the frittata is firmly cooked through. Invert onto a cutting board and let cool for 10 minutes.

Ingredients ½ small onion, chopped 1 ½ tbsp canola or vegetable oil 1/8 cup all-purpose flour 1 ½ cups Lactantia® Half and Half 10% Cream 1/8 tsp salt 1/8 tsp white pepper ¼ tsp cayenne pepper 1 cup shredded cheddar cheese 1 cup chicken stock 2 cups cooked macaroni 2 eggs 1 ½ cups flour 1 ½ cups seasoned breadcrumbs Canola oil for frying Aïolï 1 cup mayo 2 tsp lemon juice 1 chipotle pepper in adobo sauce, chopped to a purée Instructions Preheat oven to 350°F (180°C) In a medium size pot, heat the oil and add in the onions over medium heat and gently sautée for a minute to extract the flavours. Stir often to avoid getting too much colour. Add in the flour, and cook the roux (flour and oil) for a few minutes. Slowly pour in the Lactantia® 10% Half & Half Cream while whisking vigorously to avoid lumps. Once the mixture is thick and smooth, add in the salt and white pepper and continue to gently cook for a few more minutes. Sprinkle in the cheese, while continuing to whisk. Slowly add in the chicken stock until desired thickness is achieved. In a bowl, mix together the cooked macaroni and the cheese sauce with ¼ cup of the seasoned breadcrumbs and ¼ cup of the flour, and let cool. Set up your breading station with three plates: plate 1 for flour, plate 2 for eggs beaten, plate 3 for seasoned breadcrumbs. Once macaroni mixture is cooled, form into patties and place in the flour plate to coat. Then, place in egg and end in the breadcrumbs. In a large nonstick pan, heat your oil on medium heat Once oil is hot enough, take each fritter, and sear on all sides. Place on a parchment-lined baking sheet and bake in the oven for 10 minutes. Serve with chipotle aioli. Aïolï: In a bowl, mix together the mayo, lemon juice, and chopped chipotle pepper. Adjust seasonings and refrigerate.

Ingredients 1½ cups jasmine rice, cooked 4 cups Lactantia® 10% Half and Half Cream ¼ cup sugar ¼ cup maple syrup 2 tsp vanilla extract ½ cup raisins ¼ pistachios, toasted and chopped 3 tbsp fresh mint, chopped Instructions In a large sauce pot, mix together the rice and cream. Bring to a simmer on medium heat. Add in the sugar, maple syrup, raisins, and vanilla. Cook for about 35 minutes until the rice mixture is creamy and soft. Stir in the pistachios and mint and serve.

Ingredients 1 cup Passion Fruit juice 1 ¾ tsp gelatin ½ cup sugar ¼ cup honey 2 fresh passion fruit flesh 2/3 cup Lactantia® 35% Whipping Cream 2/3 cup Greek Plain Yogourt ¼ tsp lemon juice Instructions In a pot, pour the passion fruit juice and sprinkle the gelatin over. Let the mixture stand for 15 minutes for the gelatin to react with the juice. Stir the mixture and heat over low heat until the gelatin has all dissolved. Add the honey and sugar and cook for another minute or two, dissolving the sugar. Strain the mixture and let cool for 10 minutes. In a separate bowl, whisk together with the yogourt, Lactantia® 35% Whipping Cream, lemon juice and fresh passion fruit flesh. Mix the cream mixture with the cooled juice mixture. Divide among ramequins and chill in the refrigerator for 4-6 hours.

Ingredients 6 Pears, bosc or anjou 1 cup white wine ½ cup Lactantia® 35% Whipping Cream ¾ cup maple syrup 2 cinnamon sticks 1 whole star anise 3 whole cloves Crème Fraîche 1 cup Lactantia® 35% Whipping Cream 2 tsp lemon juice 2 tsp vanilla extract Instructions Crème Fraiche: In a bowl, mix together the cup of Lactantia® 35% Whipping Cream. Cover with plastic wrap and leave on the counter for 8-24 hours. Once ready, stir in vanilla. Crème fraiche can keep in the refrigerator for up to 10 days. Poached Pears: Using a peeler, peel the pears starting from the bottom, leaving stems intact. Using an apple corer or a melon baller, remove the core and seeds of the pear. Take a large piece of parchment paper, and place a medium sized pot upside down on it. Trace the pot’s circumference and remove pot. Fold the parchment, so that you fold the circle right in half. Cut the circle and set aside. In your medium sauce pot, bring the white wine, Lactantia® 35% Whipping Cream, maple syrup, cinnamon sticks, star anise, and cloves to a slow simmer. Add in the pears, and cover with the parchment paper, keeping the pears submerged in the liquid. Simmer slowly for about 10 minutes after which time, turn the pears and continue poaching for another 10. Remove pears and discarded spices, then set pears aside. Bring liquid to a boil and reduce until a nice thick sauce is formed. Let cool. Serve pears with sauce and a dollop of homemade creme fraiche.

Ingredients 1 ½ cups Hazelnuts, skinless 4 tbsp sugar 250g semi-sweet chocolate, finely chopped ¼ cup Lactantia® Unsalted Butter, cut into cubes ½ cup Lactantia® 35% whipping cream ¼ tsp salt Instructions In a food processor, blend the hazelnuts and sugar until smooth and almost peanut butter like. This will take between 2-4 minutes. Place chopped chocolate in a bowl and set over a bain marie (pot of boiling water, you place the bowl on top of the pot). Bring the Lactantia® 35% whipping cream to a boil and pour over chocolate. Add the Lactantia® unsalted butter and mix until melted and incorporated. Remove the bowl from the bain marie, and using a whisk, mix the nut mixture into the chocolate mixture. Pour the chocolate hazelnut spread into 1 x 500mL jar and let cool. Seal and refrigerate.

Ingredients 1 cup semi-sweet Chocolate, chopped finely 2 tbsp Baileys® Irish Cream ½ cup Lactantia® 35% Whipping Cream 1 vanilla bean, scraped for seeds ½ cup cocoa powder 2 tsp cardamom powder Instructions Place the chopped semi-sweet chocolate in a bowl and set aside. Bring the Lactancia® 35% Whipping Cream to a boil in a heavy bottom pot and immediately pour over the chocolate. Using a rubber spatula, stir together the cream and chocolate, until all the chocolate is melted. Add in the Baileys® Irish Cream and the vanilla. Let the chocolate mixture cool and then place in the fridge for 2 hours. Wearing a pair of gloves, use a teaspoon to portion out the truffles and then shape into balls with your hands. Place the balls on a parchment-lined baking sheet and refrigerate overnight. In a large plate, mix together the cocoa powder and ground cardamom. Roll the chilled truffles in the powder mixture. If not serving right away, put back on the parchment-lined tray in the fridge.

Ingredients 1L Lactantia® Lactose Free 10% Half & Half Cream ¼ cup lemon juice 1 tbsp fresh rosemary, chopped 1 tbsp fresh chives, chopped ¼ tsp salt SALAD 2 cups watermelon, cubed 1 small red onion, chopped ¼ cup kalamata olives 1 cup romaine lettuce, chopped DRESSING ¼ cup extra virgin olive oil 3 tbsp red wine vinegar 2 tbsp sherry vinegar 1 tbsp honey Pinch of salt Pinch of pepper Instructions In a medium pot, bring the 1L Lactantia® Lactose Free 10% Half & Half Cream to a boil. Lower the heat and add the lemon juice slowly to let cream curdle. Let it cook for another minute Turn off heat, add in the fresh herbs, and let cool for 10 minutes. Strain mixture into a cheese cloth-lined sieve and let drain for a minute Bring all sides of cheesecloth together and tie around a wooden spoon. Place the wooden spoon over a bowl so that the cheesecloth hangs above it without touching the bottom. Allow the cheesecloth mixture to drip for 30 minutes. Squeeze out additional liquid and take the cheesecloth to a work surface. Loosen the cheesecloth and form a rectangle around the cheese. Place cheesecloth in between a pan and a weight. Let sit for another 30 minutes. Once the cheese is pressed, undo the cheesecloth, and cut into cubes. In a mixing bowl, mix together the watermelon, red onions, and olives. In a jar mix together elements for dressing and pour over watermelon mixture. Divide onto 4 plates and sprinkle cheese over top.

Ingredients 2 cups arborio rice 900ml chicken stock 2 garlic cloves, chopped 1 small onion, chopped 2 cups white wine 2 cups asparagus, 1″ pieces ¼ cup goat cheese ½ cup Lactantia® 10% Half and Half Lactose Free Cream 3 tbsp fresh mint, chopped 3 tbsp extra virgin olive oil 1 tsp salt 1 tsp pepper Instructions Heat the chicken stock in a small pot and keep on the stove on a low simmer. Cook the asparagus in the chicken stock for two minutes, remove and set aside. In a large saucepan, heat the extra virgin olive oil on medium heat. Sautée the garlic and small onion for a couple of minutes to soften and bring out the flavours. Add in the rice and stir constantly with a wooden spoon. Once the rice has been coated in the oil, add the white wine. Sit constantly and keep stirring until the wine has reduced by 3/4. Begin adding the chicken stock, 1 ladle at a time, stirring the rice constantly to bring out the creaminess. Once most the liquid is gone, add in the next ladle and continue this process until the rice is cooked but still has a slight bite. At this point, add in the asparagus, goat cheese, and the mint. Add in the cream, stir the pot, turn off the heat, and cover for 3 minutes. Serve and enjoy.

Ingredients 3 tbsp all purpose flour 2 tbsp canola or vegetable oil 1 small onion, chopped 2 garlic cloves, chopped 2 celery stalks, chopped ½ cup canned corn kernels 2 cans of canned clams, drained 1 cup clam juice 1 Yukon gold potato, peeled and diced 1 small sweet potato, peeled and diced 1 cup chicken stock 1 cup Lactantia® 15% Cooking Cream ¼ tsp salt 1 tsp pepper ½ cup pancetta, cubed 8 fresh clams ¼ cup white wine ¼ cup chicken stock 2 tbsp fresh parsley, chopped Instructions In a large pot, brown the pancetta until relatively well-done. Remove and let drain on paper towel. Using the same pot, sautée the onion and garlic until soft. Sprinkle in the flour and stir constantly for a minute. Slowly add in the clam juice and stock, stirring to avoid lumps, and bring to a boil. Add the potatoes, celery, and corn. Simmer for 20 minutes, until potatoes are tender. Add the canned clams and Lactantia® Cooking Cream. Heat through for 3 minutes. Season with salt and pepper. In a separate pot on medium heat, heat ¼ cup white wine and ¼ chicken stock. Once the liquid is boiling, add in the fresh clams, stir, and cover until clam shells have opened. Ladle soup into bowls and garnish with pancetta, parsley, and 2 clams per bowl.

Ingredients 1 small onion, chopped 3 tbsp canola or vegetable oil ¼ cup all purpose flour 3 cups Lactantia® Lactose Free Milk ¼ tsp salt ¼ tsp white pepper Variation 1: ½ tsp cayenne pepper ¼ cup chopped chives ½ cup shredded dairy free cheddar 1 cup chicken stock Variation 2: 1 x 14g package of dried mushrooms 3 cups chicken stock ¼ chopped parsley Instructions In a medium size pot, over medium heat, heat the oil and add in the onions. Gently sautee the onions for a minute to extract the flavours, stirring often to avoid getting too much colour. Add in the flour, and cook the roux (flour and oil) for a few minutes. Slowly pour in the Lactantia® Lactose Free Milk while whisking vigorously to avoid lumps. Once the mixture is thick and smooth, add in the salt and white pepper and continue to gently cook for a few more minutes. Variation 1 – Cheese Sauce Put the béchamel sauce back in the pot and sprinkle with cheese, while continuing to whisk. Slowly add in the chicken stock until desired thickness is achieved. Sprinkle with fresh chives. Variation 2 – Cream of Mushroom Soup In a spice grinder or coffee grinder, grind the dried mushrooms into a powder. Heat the stock on the stove and bring to a boil. Add in the dried mushrooms and let cook for a few minutes. Add in the strained béchamel sauce and adjust seasonings. Mix in parsley and serve.

Ingredients 3 cups Lactantia® Lactose Free 2% Milk 6 eggs 4 cups all-purpose flour 3 tbsp baking powder 4 tbsp granulated sugar 4 tsp vanilla extract 2 tsp ground cinnamon ½ salt 1 cup vegetable oil ½ cup chopped pecans Instructions In a mixing bowl, add the eggs and granulated sugar and beat until fluffy. Add in remaining ingredients, and mix together until smooth. Preheat your 8″ waffle iron, spray with non-stick spray, and cook waffles until golden and fluffy. Serve with maple syrup.

Ingredients 2 bananas 1 cup blueberries 2 Tbsp ground flax meal 2 Tbsp honey 10 fresh mint leaves 1 ½ cups Lactantia® Lactose Free 2% Milk ¼ cup ice Instructions In a blender, combine the bananas, blueberries, ground flax, honey, mint and Lactantia® Lactose Free 2% Milk. Blend mixture for one minute or until smooth. Add in the ice, and blend until fully crushed.

Ingredients 3 cups Lactantia® Lactose Free Milk 2% 2 tsp cinnamon ¼ tsp cardamom cloves 2 whole star anise ¼ tsp ground cayenne ¼ tsp vanilla extract 4 oz, 113g semi-sweet chocolate Instructions In a heavy bottomed pot, bring the Lactantia® Lactose Free Milk 2%, cardamom cloves, star anise, cinnamon, and cayenne to a boil, then immediately shut off, and move pot to the side. Let milk steep for 10 minutes and then strain. Clean the pot, and put the strained milk back in, bringing milk to a boil. Add in the finely chopped chocolate and vanilla, and stir until fully melted. Serve and enjoy.

Ingredients 1 cup Lactantia® Unsalted Butter, room temp 1½ cups granulated sugar 5 eggs 2 cups white sugar 1 cup Lactantia® Iced Coffee Mocha 2 tbsp instant coffee ½ tsp salt 3 cups all purpose flour 1 tsp vanilla extract ½ tsp baking powder ICING: 1½ cups icing sugar 1 tsp vanilla extract 2 tbsp water Instructions Preheat oven to 350 °F (180 °C). Grease a 9-inch bundt pan and then sprinkle some flour in the pan, moving it around to completely coat loosely. Sift together the flour, salt and baking powder and set aside. In a standing mixer, cream together the sugar and butter until fluffy. Beat in the eggs, one at a time. Add in the instant coffee and the vanilla. Add in the flour mixture, alternating with the Lactantia® Iced Coffee Mocha, until fully combined and smooth. Start with flour and end with flour. Pour into greased Bundt pan, and bake on the middle rack on a backing tray, until a toothpick comes out clean, about 55 minutes.

Ingredients 1 package Spaghetti, cooked 36/16/20 Shrimps, cleaned and peeled 2 cloves garlic ½ cup white wine 400ml canned diced tomatoes ½ cup Lactantia® Cooking cream 3 tbsp fresh rosemary, chopped 1 tsp salt A pinch of pepper 3 tbsp extra virgin olive oil 6 tbsp green onions, sliced thinly Instructions In a large pan, heat the extra virgin olive oil. Add in the garlic, and rosemary, and sautée for a minute. Add in the shrimps, and sautée for another minute until they start to turn pink. Deglaze the pan with the white wine, scraping any bits that may have stuck to the bottom of the pan. Reduce the liquid by half and add in the canned tomatoes. Remove shrimps and set aside. Let sauce boil and reduce by half. Add the shrimps again and finish cooking for a final 5 minutes. Season with salt and pepper. Add in the cream and stir. Place noodles in a serving bowl, pour sauce and shrimps over top and serve. Garnish each dish with green onions.

Ingredients 2 lb mussels, rinsed and cleaned 3 garlic cloves, chopped 1 small onion, chopped 2 tsp chili flakes ½ cup white wine ½ cup Lactantia® 15% Cooking Cream 2 tbsp fresh tarragon, chopped ¼ cup tomato, diced 6 tbsp green onions, chopped 1 tsp salt 1 tsp pepper 2 cups olive oil Instructions In a large pot, heat the olive oil. Add the garlic, chili peppers, and onion. Sautée for two minutes until lightly browned. Add in the mussels, and stir to coat in the onion mixture. Pour in the white wine and stir the mussels. Cover the pot and let the mussels steam for about 8 minutes until the shells open Using a slotted spoon, remove mussels and place on a serving platter. Bring the liquid in the pot to a boil, season with salt and pepper, and tarragon. Reduce for a couple of minute then add in the Lactantia® 15% Cooking Cream. Pour sauce over the mussels and sprinkle with chopped tomatoes and green onions.

Ingredients 1 butternut squash, peeled and cubed into 1inch pieces ¼ cup extra virgin olive oil 1 small onion, chopped 2 garlic cloves, chopped 1 carrot, peeled and diced 2 celery stalks, chopped 3 cups chicken stock ½ cup Lactantia® 15% Cooking Cream 1 tbsp canola oil ¼ cup fresh sage, chopped 1 tsp salt 1 tsp pepper Instructions Preheat your oven to 400 °F (200 °C). On a roasting pan, place the butternut squash and drizzle with extra virgin olive oil. Season with ¼ tsp salt and ¼ tsp pepper. Roast in the oven for 20 minutes until nice and golden. In a pot, heat the canola oil and sautée the garlic, onion, carrot, and celery for three minutes. Add the butternut squash and cover with chicken stock. After 15 minutes, add in the sage. Cook the soup for another 15 minutes. Let cool slightly, the pour soup into a blender and purée until smooth. Strain the soup through a sieve and place back into the pot. Finish the soup by adding the 15% cooking cream and remaining salt and pepper before you serve.

Ingredients 4 large pork chops 1 tsp (5 mL) each salt and pepper 3 tbsp (45 mL) extra-virgin olive oil, divided 1 tbsp (15 mL) Lactantia® Unsalted Butter 2 garlic cloves, minced 2 tbsp (30 mL) grainy mustard 1 cup (250 mL) chicken stock 1/4 cup (60 mL) Lactantia® Cooking Cream 1/4 cup (60 mL) finely chopped fresh parsley Directions Preheat oven to 400°F (200°C). Season pork chops with salt and pepper. In large nonstick skillet set over medium-high heat, heat 2 tbsp (30 mL) oil and butter. Cook pork chops for 1 to 2 minutes or until seared on each side. Reserve skillet. Transfer pork chops to parchment paper–lined baking sheet; bake for 20 to 25 minutes or until just cooked through. Meanwhile, heat remaining oil in reserved skillet set over medium heat; cook garlic for 1 minute. Stir in mustard. Deglaze pan with chicken stock; cook until liquid is reduced by half. Stir in cream and parsley; cook for 1 to 2 minutes or until cream is heated through and sauce is thickened slightly. To serve, spoon sauce over pork chops. Tip Add a splash of white wine, vermouth or brandy to sauce if desired.