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Enjoy the fresh ingredients, rich taste, and good feel of The Good Baker.

The Good Baker - Veggie Mix Pizza

This Thanksgiving mash-up combines pumpkin pie, pecan pie and butter tarts all in one tasty dessert.

Pumpkin, Pecan & Butter Tart Pie

Featured Recipes R1 (EN) - Pumpkin, Pecan & Butter Tart Pie

The combination of both different flavours and interesting textures make this cookie recipe the one you need to bake up this weekend!

Cranberry and Almond Cookies

Featured Recipes R2 (EN) - Cranberry and Almond Cookies

A delicious loaf cake that makes the perfect fall dessert.

Vegan Apple and Caramel Loaf

Featured Recipes R3 (EN) - Vegan Apple and Caramel Loaf

Apple Pie

Featured Recipes R4 (EN) - Apple Pie

Perfect for fall and winter, this tasty cobbler makes a comforting family dessert that everyone will enjoy.

Cranberry-Apple Cobbler

Featured Recipes R5 (EN) - Cranberry-Apple Cobbler

Experience the taste of Fall flavours with our easy-to-use Shirriff Butterscotch Pudding and Pie Filling to create this delicious dessert.

Butterscotch Cinnamon Pie with Candied Pecans

Featured Recipes R6 (EN) - Butterscotch Cinnamon Pie with Candied Pecans

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Crust: Preheat oven to 350°F (180°C). Prepare pie crust according to package directions with the addition of ginger and nutmeg. Roll out pastry to fit into 9-inch pie plate. Flute edges or press with tines of fork for decorative pattern. Refrigerate until needed.

Filling: For pumpkin pie layer, whisk together pumpkin purée, brown sugar, egg, egg yolk, vanilla, cinnamon, ginger, nutmeg, salt and cloves; set aside.

Prepare butter tart filling according to package directions. Stir in pecans.

Spoon pumpkin filling mixture into prepared pie crust; smooth top. Carefully spoon butter tart mixture over top.

Place pie on parchment paper–lined baking sheet. Bake for 45 to 60 minutes or until filling is set around edges. Let cool completely on rack.

Cook’s Tip

Pumpkin Pecan & Butter Tart Pie

Crust

Filling

Dinner

Lunch

To go

On-the-run

Dr. Oetker CA

Baking

Bake

servings

serving

Preheat the oven to 350°F (180°C). Line 2 large baking sheets with parchment paper.

Beat together the butter and sugar until pale and creamy. Stir in the honey and egg yolk.

Sieve over the plain flour and baking powder then stir in the oats, cranberries and almond extract.

Divide into 16 walnut-sized piece and roll each into a ball. Space about 7cm (3 inch) apart on the previously prepared baking sheets and bake for about 10 minutes until just firm and lightly golden.

Leave to cool for about 5 minutes before transferring to a wire rack to cool.

Dessert

Cookies

Cookie

Melt the coconut oil and maple syrup together in a glass container for 1 minute.

Vegan Caramel Sauce

Whisk in the almond butter, vanilla extract and sea salt for approximately 30 seconds, until fully combined and smooth. Leftovers can be stored in an airtight container in the fridge for up to 1 week.

Preheat oven to 350°F (180°C). Grease and line a 900g (2lb) loaf tin.

Cake

Place the dates in a measuring jug and cover with warm water. Leave the dates to one side to soften in the water.

Place the apple sauce, sugar and caramel sauce in a bowl and mix until well combined. Add the oil and mix.

Sieve the flour, baking powder and cinnamon into the mixture and mix to form a thick batter.

Drain the dates, add the dates and grated apple to the mixture and fold in.

Spoon the mixture into the prepared loaf tin and bake for 35-40 minutes until a skewer inserted in the centre of the cake comes out clean.

While the cake is baking, make the syrup; place the sugar, water and caramel sauce into a pan. Place over a medium heat and stir until the sugar has dissolved. Once the sugar has dissolved, allow the syrup to simmer for 3 minutes stirring to ensure it does not burn to the base and sides of the pan.

Syrup

Remove the syrup from the heat and leave to cool and thicken.

Once the cake is baked remove from the oven, while the cake is still hot, poke holes over the top of the cake and pour over the syrup.

Allow the syrup to soak into the cake while it cools, remove from the tin once cooled and you’re ready to serve and enjoy your cake!

Apple Date and Caramel Vegan Loaf

slices

slice

In a large bowl combine sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let filling sit at room temperature. Prepare a top and bottom pie crust as instructed on the package.

Fill pie crust with apple mixture, pouring off excess moisture. Set the top crust over the apples. Pinch together the two layers to seal the pie. Make five 2-inch slits from the center of the pie out towards the edge of the pie to allow steam to escape.

Bake 45-50 minutes. A knife should easily pierce apples. If crust browns quickly, cover the edges with a foil ring. Set on a wire rack to cool for 3-4 hours before serving.

Apple Pie 0129 Shirriff Dr. Oetker[1].jpg

Pie Crust

Preheat oven to 350°F. (180°F.) Grease 9-inch (23 cm) cast iron skillet or baking dish; set aside.

In large bowl, toss together cranberries, apples, brown sugar, vanilla sugar, lemon juice, cornstarch, cinnamon and nutmeg. Transfer to prepared skillet; dot with cubed butter; set aside.

In large bowl, whisk together flour, cornstarch, granulated sugar, vanilla sugar, baking powder and salt. Cut in butter with pastry blender, 2 knives or fingertips until mixture resembles bread crumbs. Using fork, mix in milk until incorporated.

Biscuit Topping

Spoon 1/4 cupfuls (60 mL) of batter over filling. Bake for 50 to 60 minutes or until golden brown and filling is bubbling. Let stand for 15 minutes before serving.

Using electric mixer, beat together cream, vanilla sugar and Whip It until stiff peaks start to form. Refrigerate until ready to serve.

Whipped Cream Topping

Spoon cobbler into serving dishes; dollop topping over each serving.

If desired, serve cobbler with prepared Dr. Oetker Suprême French Vanilla Pudding or scoop of ice cream.

Cook's Tip

Cranberry Apple Cobbler

In a medium bowl, combine graham cracker crumbs, white sugar and melted butter. Press mixture into a 9-inch pie plate to form a crust. Refrigerate until ready to use.

Prepare Shirriff Pudding &amp; Pie Filling Butterscotch according to package directions. Add 1 tsp cinnamon to prepared mixture; stir to combine. Pour over graham cracker crust and refrigerate for 3-4 hours.

Meanwhile, make the candied pecans. In a large skillet over medium heat, combine all ingredients except pecans and heat until the sugar dissolves and the mixture bubbles.

Add the pecans and cook for an additional 2-3 minutes, stirring to coat. Remove from heat and spread the pecans on parchment paper. Cool, then break into pieces.

When the pie has set, remove from fridge and top with whipped topping. Dust with cinnamon and sprinkle with pecans. Enjoy!