Potato Pancakes
Serves 4

¾ cup (180 ml) finely mashed potatoes, cooled
¾ cup (180 ml) all-purpose flour
2 tsp (10 ml) VE Baking Powder
1 egg, beaten
½ cup (125 ml) milk
2 Tbsp (30 ml) corn syrup
½ tsp (2.5 ml) VE Ground Nutmeg
VE Sea Salt, to taste
1 Tbsp (15 ml) butter

1. Break up any lumps in the mashed potatoes and combine all ingredients, except butter, in a large bowl. Do not over mix.
2. Heat an Excalibur® coated frying pan to medium. Melt butter, pour in batter and cook pancakes until golden brown on both sides.
3. Serve pancakes for dessert with a sprinkling of VE Maple Spice Fruit Dip Mix and fresh or canned fruit.

Per serving: Calories 210, Fat 4.5 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 390 mg, Carbohydrates 36 g (Fibre 1 g, Sugars 8 g), Protein 6 g.

Herb & Garlic Cheddar Biscuits
Serves 4 to 6

2 cups (500 ml) all-purpose flour
4 tsp (20 ml) VE Baking Powder
2 Tbsp (30 ml) VE Herb & Garlic Dip Mix
½ tsp (2.5 ml) VE Herbed Garlic Sea Salt
¼ cup (60 ml) cold butter
2/3 cup (160 ml) milk
1 cup (250 ml) grated Cheddar cheese

1. Preheat oven to 450° F (230° C).
2. Mix together flour, VE Baking Powder, VE Herb & Garlic Dip Mix and VE Herb & Garlic Sea Salt.
3. Using a pastry blender combine butter with dry mixture until butter pieces are the size of small peas. Add milk and stir to fully incorporate before folding in grated Cheddar cheese.
4. Turn dough out onto a clean floured surface and gently knead 6 - 8 times. Pat dough out to a thickness of about ½" (1 cm) and cut to desired shape. Place biscuits onto a parchment-lined baking sheet and bake for about 30 minutes, or until lightly browned.

Cheese & Jalapeno Cornbread
Makes 12

3/4 cup cornmeal
1 1/4 cup milk
1 cup flour
1/3 cup sugar
1 Tbsp. VE Baking Powder
1/2 Tsp. Salt
1 Tbsp. VE Cheese & Jalapeno Dip Mix
1 egg
1/4 cup vegetable oil

1. Combine cornmeal, milk, and let stand for 10 minutes.2. Combine flour, sugar, VE Baking Powder, salt and VE Cheese & Jalapeno Dip Mix in large bowl.3. Add egg and oil to cornmeal mixture and mix well.4. Add wet mixture to dry ingredients and stir to combine. Pour batter into rectangular size baking pan and cook at 425 degrees for 15-20 minutes.

This cornbread is a great accompaniment to a bowl of soup, stew, chowder, or chilli

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.

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.