Recipes

This will make four sub-size loafs or you can halve it and make two regular loaves of bread. Great served with pasta dishes.
Leftover bread? Try this comforting gourmet pudding dessert combining the old favourite flavours of rum, raisins and cinnamon from PreGel Canada. Top it with zabajone whipped cream to give it a sophisticated touch. The Zabajone Bread Pudding is a tried and tested recipe from PreGel Canada's kitchen, perfect for an early fall, cozy feeling.
Chef Marco Ropke of the Pastry Training Centre of Vancouver has contributed one of his favourite rye bread recipes to Bakers Journal readers.
Kensington Market is famous in Toronto. The area is now bounded by Queen St. West to Bloor, and Lippincott to Augusta.
Paris-themed weddings are a hot trend this year.
Ciabatta is a wonderful bread that was born in Lombardy, in northern Italy. Today, this bread has became almost as popular as the French baguette.
As fall approaches, this hearty spiced cake incorporates vegetable, fruit and nuts for a wholesome offering. This recipe is courtesy the California Walnut Board & Commission. www.walnuts.org
These recipes for blueberry torta and blueberry oatmeal breakfast bread are courtesy of the U.S. Highbush Blueberry Council and sure to please with fresh, simple flavours. www.blueberrytech.org
Yukiko Sekiya of Yuki Bakery in Montreal shared this strawberry recipe to highlight the use of seasonal fruits on the dessert table (can you hardly wait until June?). Apples can be substituted to make spiced apple cupcakes. 
A former cupcake business owner shares her techniques for six different pretty frosting techniques sure to get your in the mood for spring.
Yolanda Gampp shows you how to make a grilled cheese sandwich cake on this episode of How To Cake It.
This recipe is courtesy of Raelene Gannon, certified tea sommelier and founder of Tea and All Its Splendour. For more recipes check out her cookbook Tea: From Cup to Plate and visit www.teaandallitssplendour.com.Yield: 10-cup Bundt cake
This earthy take on the traditional French madeleine was part of the Wild Blueberry Festival held at the Evergreen Brick Works farmers’ market in Toronto. The recipe uses heritage einkorn wheat and comes to us courtesy of both Edmund Rek of Evelyn’s Crackers—a regular at the Brick Works—and the Wild Blueberry Association of North America (www.wildblueberries.com).
Get the feeling of fall with this decadent tart that’s sure to please.
A new muffin/croissant hybrid recipe is challenging chefs to create a flaky and buttery matcha cruffin that can be dressed up with matcha green tea, jam, vanilla cream or chocolate.
Oh éclairs, you take a skilled hand to make but nothing more than a chewing reflex to vanish in a wink. Such is the nature of beautiful desserts, but perhaps particularly so with this French specialty whose name means “flash of lightening”, purportedly because they are consumed in a flash.
Many bakers shy away from making their own laminated products because they feel that it takes too long to make and it’s too expensive
Rogers’ Chocolates is known for several different chocolate treats, including its decadent truffles.
Packaged in cello a gingerbread cookie puzzle makes a perfect stocking stuffer or gift for friends and family. This recipe comes from Catherine Beddall’s new book, The Magic Of Gingerbread, that includes instructions for baking, constructing and decorating gingerbread creations from scratch.
Customers will enjoy buying, eating and sharing these classic treats, they’re also a great option to fill up lunch bags for young and old.
Jessie Jones of Jonesin' for Cake in London, Ont., demonstrates how to paint, stencil and hand-stamp cookies like a rock star.
This recipe comes to Bakers Journal courtesy of none other than the “Cake Boss” himself, Buddy Valastro, owner/operator of Carlo’s Bakery in Hoboken, N.J., and star of the hit series Cake Boss on TLC.
Jan. 21, 2015, Norwich, VT -- King Arthur Flour has selected Chocolate Chip Oatmeal Cookies as the 2015 Recipe of the Year.  The cookies are a specialty of its Bake Truck, which travels the country handing out the cookies as part of the company’s Bake for Good fundraising program.
A behind the scenes look at how Christina Tosi makes compost cookies at Momofuku Milk Bar's bakery in Brooklyn.
Nicolas Dutertre has quite the pastry pedigree. He honed his craft with Meilleurs Ouvriers de France at the école Nationale Supérieure de la Pâtisserie Française. Other stints include life as the sous pastry chef at the 5-star palace Hôtel Plaza Athénée before becoming pastry chef at Montreal’s Point G. Now Chef Dutertre is passing down his knowledge as a Callebaut/Cacao Barry pastry chef at the company’s Chocolate Academy training centre in Montreal.
Seeking chocolate inspiration? Recipes from the World Chocolate Masters are now available online.
You’ll find plenty of chocolate at Bakery Showcase. Here’s a look at the trends being set by award winners.
This recipe comes from Jennifer Palmer, owner/operator of Jennifer’s Cakes in London, United Kingdom.
Apple Pear Caramel Praline PieCombining the best of the fall harvest fruits with pure sweetness and a bit of crunch, this recipe comes to us courtesy of Jenell Parsons of The Pie Hole in Vancouver.
For a light summer treat, tart but sweet, lemon meringue always fits the bill. This recipe comes from 2016 Jake the Baker award winner Joanna Schultz of Pikanik in White Rock, BC.
Galettes often take round shapes similar to a pancake or large cookie, but this recipe calls for the dessert to be cut up into rectangular strips, which could be sold individually as snacks.
FEATURED FORMULA Chocolate Raisin Walnut Pie This was recipe was submitted by Andrea Spring of Bradenton, Fla., the first-place winner in the raisin category at the 2010 APC Crisco National Pie Championships. It will be featured in the upcoming 2010 Bakers Journal Recipe Collection.
My quest for Nesselrode pie inspired this month’s column. I grew up in Cambridge (west Galt, to be exact), Ont. About once a month, my parents would take my brother and me to the Charcoal Steakhouse, a Kitchener landmark, for supper. That is where I first tasted the famous Nesselrode pie, which is really a classic Bavarian cream in a pie shell, with chestnut and rum as the main flavours.
Consumers are buzzing about protein, and snacking is all the rage. What better way to hit these two top trends than with tasty, tiny, on-the-go energy balls made all the more sophisticated by an infusion of green tea?
A delectable offering in the midst of the holiday season, these blueberry cranberry Christmas crêpes are sure to bring a festive mood to your bakery café.
This apricot and pistachio version of Raincoast Crisps is adapted from Julie Van Rosendaal’s recipe for these double-baked treats. Delightfully crisp, these crackers are bursting with dried fruit, nuts, and seeds.
Vancouver Community College baking instructor Marlie Van de Ven demonstrates how to use fresh, local ingredients to create your own version of a homemade recipe.
Wherever you go in the world, you’re sure to find pizza on the menu. The definition of a “great” pizza is not necessarily the same for everyone. Some people prefer thin crust over thick, or a mountain of meat over a garden of fresh local veggies. No matter the toppings, all great pizzas have one thing in common: great dough.
Aug. 9, 2010 – This recipe was submitted by Dave Wright, technical baker with Margarine Golden Gate/Michca Inc. in Oakville, Ont. For more information about their products and services, call 905-829-2942.

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