Lemon Ginger Bars
Makes 40 pieces

Base:
1 ¾ cups all purpose flour
1 cup icing sugar
1 cup cold butter, cut into 1/2” pieces

Filling:
6 eggs
2 ½ cups white sugar
2 tbsp lemon zest
1 cup lemon juice
½ cup all-purpose flour
1/3 cup finely diced VE Crystallized Ginger

1. Preheat oven to 325F.
2. In food processor, fitted with metal blade, pulse flour with icing sugar. Add butter and pulse until coarse crumbs result and dough just starts to clump together.
3. Press into 9 x 13” baking pan. Bake for 25 minutes, until firm and lightly golden. Let cool on rack. Reduce oven temperature to 300F.
4. Prepare filling by whisking eggs with sugar. Whisk in remaining ingredients. Pour over bake base. With fork, gently stir filing to evenly distribute diced VE Crystallized Ginger.
5. Bake 40 – 45 minutes, or until filling is set in centre. Cool to room temperature.6. Cover and chill thoroughly in refrigerator before cutting into bars.

Ginger Whipped Cream
Makes 2 cups

Serve with warm gingerbread, on apple or pear desserts, or as a decadent topping for a warm brownie.

1 cup whipping cream
1 tbsp dark brown sugar
2 tbsp finely diced VE Crystallized Ginger

1. Beat whipping cream and brown sugar in a medium bowl until peaks form.
2. Fold in VE Crystallized Ginger. Serve immediately.

Maple Ginger Topping
Makes ¾ cup

A delicious dip for pears and applies, or a great topping for warm fruit crumbles.

¼ cup cream cheese
1 tbsp VE Maple Popcorn Seasoning
½ cup plain yogurt
1 tbsp finely diced VE Crystallized Ginger

1. Using a wooden spoon, beat cream cheese with VE Maple Popcorn Seasoning.
2. Stir in yogurt and VE Crystallized Ginger.

Chocolate Dipped Ginger
Approx 24 pieces

½ cup VE Belgian Chocolate, melted
24 pieces VE Crystallized Ginger

1. Line a baking sheet with parchment paper.
2. Brush away an excess sugar from ginger.
3. Dip each piece of VE Crystallized Ginger half way into melted VE Belgian Chocolate.
4. Place on prepared baking sheet and let harden at room temperature for 1 hour.

Pears Poached in Mulling Spice with Canadian Maple Chocolate Sauce
Serves 4

1 recipe prepared VE Mulling Spices
2 large pears, peeled, cored and sliced in half vertically
¼ cup whipping cream
1/3 cup VE Canadian Maple Belgian Chocolate
½ tsp VE Vanilla Extract

1. While VE Mulling Spices are simmering, add pears and poach until fork tender.
2. In a small pot, heat whipping cream to a boil. Remove from heat and stir in VE Canadian Maple Belgian Chocolate until melted. Stir in VE Vanilla Extract.
3. Place poached pears on a serving plate and drizzle with warm Canadian Maple Chocolate sauce. Serve with a mug of VE Mulling Spices used to poach pears.

Mulling Spice Dessert Syrup
Yields about 1 cup

2 cups apple juice, red wine or cranberry juice
2 tsp VE Mulling Spice
¼ cup sugar
¼ tsp VE Vanilla Extract

1. Combine all ingredients in a small pot, stir well and bring to a boil. Simmer uncovered for 15 – 20 minutes, or until liquid is thick and syrup.
2. While hot, strain syrup through stainless steel strainer and pour over vanilla ice cream, fruitcake, or almond biscotti.

Mocha Pudding Cake
Serves 4 to 6

¾ cup (180 ml) all-purpose flour
1/3 cup (80 ml) white sugar
2 Tbsp (30 ml) VE Pure Cocoa
1 tsp (5ml) VE Baking Powder
1/3 cup (80 ml) milk
1 egg, beaten
2 Tbsp (30 ml) melted butter
1 tsp (5 ml) VE Vanilla Extract
Sauce:
¾ cup (180 ml) firmly packed brown sugar
¼ cup (60 ml) VE Pure Cocoa
1 cup (250 ml) hot coffee

1. Preheat oven to 350° F (175° C).
2. Lightly butter and 8" x 8" (20 x 20cm) square glass baking dish.
3. Whisk together first 4 ingredients in mixing bowl. Stir in milk, egg, butter and VE Vanilla Extract until just combined. Batter will be slightly lumpy. 4. Spread batter into prepared pan. Mix together sauce ingredients and pour over top. Do not stir. 5. Bake for 30 minutes or until cake is firm when gently touched. 6. Serve warm with whipped cream or vanilla ice cream.

Per serving: Calories 440, Fat 11 g (Saturated 6 g, Trans 0.2 g), Cholesterol 80 mg, Sodium 170 mg, Carbohydrate 83 g (Fibre 4 g, Sugars 57 g), Protein 8 g.

White Chocolate with VE Cherries & Berries
Yields 24

½ cup (125 ml) VE Cherries & Berries
1 cup (250 ml) melted VE White Belgian Chocolate

1. Line a baking sheet with parchment paper. Set out 24 mini paper or foil bon-bon cups. Stir VE Cherries & Berries into melted VE White Belgian Chocolate with a heat resistant spatula.
2. Spoon into prepared cups and let set at room temperature for at least 1 hour before serving.

Per piece: Calories 70, Fat 3.5 g (Saturated 2 g, Trans 0 g), Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 9 g (Fibre 1 g, Sugars 8 g), Protein 1 g.

Pumpkin Maple Chocolate Cheesecake
Yields 1– 9” (23 cm) cake

30 vanilla wafer cookies, crushed
1/4 cup (60 ml) VE Pure Cocoa
1/4 cup (60 ml) icing sugar
1/4 cup (60 ml) melted butter
3 cups (750 ml) softened cream cheese
1 cup (250 ml) sugar
3 Tbsp (45 ml) all purpose flour
1 - 2 tsp (5 -10 ml) VE Pumpkin Pie Spice
1 cup (250 ml) canned pumpkin
4 eggs
3/4 cup (180 ml) VE Canadian Maple Belgian Chocolate

1. Preheat oven to 350° F (175° C). Combine first four ingredients in large bowl until mixture sticks together. Press onto bottom of 9” (23 cm) spring form pan and approximately 1/2” (1 cm) up the sides.
2. Bake in oven for 8 - 10 minutes and allow to cool completely before using. Increase oven temperature to 400° F (205° C).
3. With a stand or hand mixer, beat together cream cheese, sugar, flour and VE Pumpkin Pie Spice until well blended. Add canned pumpkin, eggs and beat a further 3 - 4 minutes. Fold in VE Canadian Maple Belgian Chocolate.
4. Pour mixture into prepared crust and bake for 10 minutes. Reduce oven temperature to 250° F (120° C) and continue baking for 50 - 60 minutes.
5. Remove from oven and place on wire rack to fully cool before removing sides of spring form pan. Refrigerate for at least 1 hour before serving.

Per serving: Calories 380, Fat 25 g (Saturated 15 g, Trans 0.1 g), Cholesterol 120 mg, Sodium 220 mg, Carbohydrate 33 g (Fibre 1 g, Sugars 21 g), Protein 7 g.

Spicy Maple Glaze
Yields about 1 cup (250 ml)

1 cup (250 ml) sugar
3 Tbsp (45 ml) VE Canadian Maple Coffee Topper
3/4 cup (180 ml) water
1 - 2 tsp (5 - 10 ml) VE Pumpkin Pie Spice
1/4 tsp (1.25 ml) VE Vanilla Extract

1. Combine sugar, VE Canadian Maple Coffee Topper, water and VE Pumpkin Pie Spice in small multi pot. Place over medium heat and simmer 10 - 15 minutes, or until sugar is melted, water has evaporated and a thick syrup remains.
2. Remove from heat. Stir in VE Vanilla Extract and serve warm with pancakes, waffles or drizzled on hot cereal.

Per 1 Tbsp (15 ml): Calories 60, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 15 g (Fibre 0 g, Sugars 15 g),Protein 0 g.

Peppermint Snowballs
Yields 30 cookies

½ cup (125 ml) each butter and shortening
½ tsp (2.5 ml) VE Peppermint Extract
½ cup (125 ml) icing sugar
2 cups (500 ml) all-purpose flour
½ tsp (2.5 ml) salt
1 cup (250 ml) shredded coconut for rolling

Glaze:
¾ cup (180 ml) icing sugar
¼ tsp (1.25 ml) VE Peppermint Extract
1 Tbsp (15 ml) hot water

1. Preheat oven to 350° F (175° C).
2. Cream together butter, shortening, VE Peppermint Extract and icing sugar. Add flour, salt and mix to form a smooth dough.
3. Roll into 1" (2.5 cm) balls and place on a parchment-lined baking sheet. Bake for 8-10 minutes.
4. Combine ingredients for glaze. Once cookies are cooled, coat with glaze and roll in coconut. Let cookies dry fully before storing in an airtight container.

Per ball: Calories 130, Fat 8 g (Saturated 4 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 13 g (Fibre 0 g, Sugars 6 g), Protein 1 g.

Creamy Rice Pudding
Serves 4

4 cups (1 L) cold water
1 cup (250 ml) long grain white rice
3 cups (750 ml) milk
¼ cup (60 ml) raisins
½ cup (125 ml) sugar
1 tsp (5 ml) VE Poudre Douce
½ tsp (2.5 ml) VE Vanilla Extract

1. Combine water and rice in a large multi pot. Bring to a boil and reduce heat to low. Cover and cook for approximately 35 minutes, or until rice is very tender.
2. Add milk, raisins, sugar and VE Poudre Douce. Simmer uncovered, stirring regularly until milk is absorbed and pudding is creamy, about 20 minutes.
3. Remove from heat and stir in VE Vanilla Extract. Serve warm with a sprinkling of VE Decorating Sugar or your favourite VE Coffee Topper.

Per serving: Calories 430, Fat 4 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 87 g (Fibre 1 g, Sugars 33 g), Protein 11 g.

Low-fat Brownies
Makes 16 brownies

1/2 cup (125 ml) VE Pure Cocoa
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) VE Baking Powder
1/2 tsp (2.5 ml) salt
2 Tbsp (30 ml) butter
1 1/2 cups (375 ml) white sugar
2 egg whites, lightly beaten
1/2 cup (125 ml) unsweetened applesauce
1 tsp (5 ml) VE Vanilla Extract

1. Preheat oven to 350° F (175° C). Using the spray pump, lightly mist an 8" (20 cm) square baking pan with vegetable oil.
2. Sift VE Pure Cocoa, flour, VE Baking Powder and salt into a medium mixing bowl. In a large bowl beat together butter and sugar. Add egg whites, applesauce and VE Vanilla Extract. Mix wet and dry ingredients until just combined.
3. Pour into prepared pan and bake for 35-40 minutes. Cool in pan and cut into squares for serving.

Per brownie: Calories 140, Fat 2.5 g, (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 105 mg, Carbohydrate 30 g (Fibre 2 g, Sugars 20 g), Protein 2 g.

Belgian Chocolate Fondue
Yields approximately 2 cups (500 ml)

1 cup (250 ml) whipping cream
1 cup (250 ml) VE Belgian Chocolate, any kind
½ tsp (2.5 ml) VE Vanilla Extract
Optional - 2 Tbsp (30 ml) liqueur, any kind

1. Bring cream to a boil in a saucepan. Remove from heat.
2. Add VE Belgian Chocolate and stir until melted. Stir in VE Vanilla Extract and liqueur, if desired.
3. Pour into a serving bowl and keep warm. Serve with a selection of fruit, toasted pound cake and bite-sized cookies.

Per 1/4 cup (60 ml): Calories 270, Fat 20 g (Saturated 12 g, Trans 0 g), Cholesterol 40 mg, Sodium 15 mg, Carbohydrates 18 g (Fibre 2 g, Sugars 14 g), Protein 3 g.

Chinese Five-Spice Oatmeal Cookies

2 cups butter, softened
2 cups packed brown sugar
2 eggs
1 tbsp VE Vanilla
6 cups quick-cooking rolled oats
2 cups all-purpose flour
2 tsp VE cinnamon
1 tbsp VE Chinese Five-Spice
1 tsp each baking soda & salt
3 cups dried cranberries or raisins

Line baking pan with parchment paper & set aside. In bowl, beat butter with brown sugar until light & fluffy; beat in eggs, 1 at a time, & VE Vanilla. In separate bowl, mix together oats, flour, VE Chinese Five-Spice Powder, VE Cinnamon, baking soda & salt. Stir into butter mixture in 3 additions. Stir in cranberries. Drop by rounded tablespoonfuls onto prepared pan, 2 inches apart; flatten slightly. Bake in 350F oven for about 12 minutes or until bottoms are golden. Let cool on pan for about 2 minutes then remove to cooling rack to cool completely. Makes about 90 cookies. Recipe could easily be cut in half.

Chocolate Fusion Fondue
Makes approximately 1 1/2 cups (375 ml)

1 cup (250 ml) cream
3/4 cup (180 ml) VE Dark Belgian Chocolate
1/2 cup (125 ml) VE Bittersweet Belgian Chocolate
Optional – 1 1/2 Tbsp (22.5 ml) cognac or brandy
1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1/2 tsp (2.5 ml) VE Poudre Douce

1. In a saucepan, heat cream until just below boiling. Remove from heat and stir in VE Dark and Bittersweet Belgian Chocolates until melted.
2. Add cognac or brandy, VE Chinese Five-Spice and VE Poudre Douce. Stir well.
3. Transfer to a fondue pot and serve warm with pieces of fruit, biscotti and toasted pound cake.

Per 1/4 cup (60 ml): Calories 350, Fat 27 g (Saturated 16 g, Trans 0 g),
Cholesterol 45 mg, Sodium 35 mg, Carbohydrate 25 g (Fibre 4 g, Sugars 19 g), Protein 4 g.