1 cup Cool Whip
1 cup sour cream
¾ cup brown sugar
½ cup Khalua
8 oz cream cheese
Mix cream cheese and Cool Whip.
Add brown sugar and Khalua until sugar dissolves
Add sour cream last
Best if made the night before.
Shortbread (Skor) Meltaways
1 cup unsalted butter, softened
½ cup icing sugar
2 tsp vanilla
1 ¾ cups all-purpose flour
½ cup cornstarch
¾ tsp baking powder
¼ tsp salt
1 cup Chipits “Skor” toffee bits
Optional: icing sugar for decorating
Preheat oven to 350 F. Line cookie sheets with parchment paper
(this is a MUST).
Beat butter, icing sugar and vanilla until creamy. In a separate
bowl, combine flour, cornstarch, baking powder and salt; stir
half into butter mixture. Stir in toffee bits and remaining flour
Roll heaping tablespoonfuls of dough into balls. Place on prepared
cookie sheets, spacing about 2” apart.
Bake in centre of preheated oven for 15 minutes or until lightly
golden. Let cool on pan for 5 minutes. Dust with more icing sugar
Grilled Ontario Strawberries
This season, try something a little different with your fresh
Ontario Grown Strawberries.
Preparation Time: 1 minute
Cooking Time: 2 minutes
Servings: 1 serving
3 large Ontario Strawberries
freshly ground black pepper
Thread 3 large Ontario Strawberries crosswise on each wooden skewer
for each serving. Brush with vegetable oil and sprinkle generously
with freshly ground black pepper. Grill 2 minutes on each side
or until heated through. Serve with Ontario Grilled Chicken or
Ontario Mixed Berry Almond Crisp
This is so delicious and so easy! Cook it on the barbecue if
you don’t want to put the oven on. Great for dessert, breakfast
or brunch. Serve over ice cream or frozen yogurt if desired.
Preparation Time: 15 Minutes
Cooking Time: 8 Minutes
2 cups (500 mL) each Ontario Blueberries and Ontario Raspberries
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) grated orange rind
1-1/2 cups (375 mL) coarsely crumbled Amaretti cookies or almond
crunch cookies (about 4 oz/125 g)
1/2 cup (125 mL) sliced almonds
3 tbsp (45 mL) butter, melted
1/2 tsp (2 mL) cinnamon
In 9-inch (22 cm) square cake pan or 8-cup (2 L) shallow casserole
dish, combine blueberries and raspberries. Mix sugar with orange
rind; toss with berries.
In small bowl, mix cookie crumbs, almonds, butter and cinnamon;
sprinkle over berries. Bake in 400 F (200 C) oven for 8 minutes
or until fruit is just warmed through and topping starts to brown.
To coarsely crush cookies, place in a paper or plastic bag and
crush with rolling pin.
Recipe can be easily halved, but cook for the same time.
To cook on the barbecue, use a foil pan or line outside of metal
pan with foil; bake, covered, on high just until fruit is warmed
throughout, 8 to 10 minutes.
Ever-bearing strawberries can be substituted for raspberries
Substitute granola for cookies crumbs. Add 1/2 tsp (2 mL) almond
extract to butter mixture.
Ontario Peach and Pear Mini Trifles
Your family will flip for these tasty Ontario treats, and they’re
perfect for a nutritious snack or for dessert.
Preparation Time: 20 Minutes
Cooking Time: N/A
Chilling Time: At least 1 hour or overnight
1 ripe Ontario Bartlett Pear, peeled, cored and thinly sliced
2 ripe Ontario Peaches, peeled, pitted and thinly sliced
1 tbsp (15 mL) lemon juice
1/3 cup (75 mL) strawberry jam
2 tbsp (25 mL) sherry or orange juice
2 cups (500 mL) cubed angel food cake
1 can (425 g) prepared custard or (1-1/3 cups/325 mL custard)
1/2 cup (125 mL) whipping cream, whipped
Garnish (optional): Toasted sliced almonds or peach and pear slices
In bowl, toss pear and peach slices with lemon juice. In separate
bowl, combine jam and sherry. Divide half of cake cubes among
four – 8 oz (250 mL) dessert dishes. Top each evenly with half
each of jam mixture, fruit slices (drained) and custard. Repeat
layers. Chill for at least 1 hour or overnight. Top with whipped
cream. Garnish with almonds or fruit slices just before serving