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

The Good Baker - Veggie Mix Pizza

Quick and easy to make, these lemony blueberry muffins are tender, moist and irresistible.

Classic Lemon Blueberry Muffins

Featured Recipes R1 (EN) - Classic Lemon Blueberry Muffins

Try this lemon twist on a classic Canadian dessert! Our Shirriff Lemon Pie Filling is paired with white chocolate and coconut to make a crowd-pleasing dess

Lemon Nanaimo Bars

Featured Recipes R2 (EN) - Lemon Nanaimo Bars

This moist and flavorful vegan cake is the perfect weekend or afternoon tea treat, and the gorgeous green swirl makes it a stunning dessert table display.

Plant-Based Matcha Bundt Cake

Featured Recipes R3 (EN) - Plant-Based Matcha Bundt Cake

Lemon Meringue Pie has never looked so good… or been so easy to prepare. Our best-selling Shirriff Lemon Pie Filling is the easiest way to this delicious d

Lemon Meringue Pie

Featured Recipes R4 (EN) - Lemon Meringue Pie

This old-fashioned pudding cake is updated with the fragrant flavour of matcha tea.

Matcha Lemon Pudding Cakes

Featured Recipes R5 (EN) - Matcha Lemon Pudding Cakes

Rise & shine with these light and fluffy, poppy seed studded, lemon pancakes.

Lemon Poppy Seed Pancakes

Featured Recipes R6 (EN) - Lemon Poppy Seed Pancakes

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Preheat oven to 400°F. Line 12 muffin cups with paper liners.

In large bowl, whisk together pie filling, flour, sugar, baking powder and salt.&nbsp;

In medium bowl, whisk together eggs, milk and vanilla until blended. Whisk in butter.&nbsp;

Stir eggs mixture into flour mixture just until moistened (do not overmix). Stir in blueberries.&nbsp;

Spoon batter into muffin cups, about two-thirds full.

Bake for 18 to 20 minutes or until golden brown and tops spring back when lightly pressed.&nbsp;

Transfer pan to wire rack. Let cool for 10 minutes. Serve warm or let cool completely. &nbsp;

If using frozen blueberries, use from frozen.&nbsp; Substitute blueberries with raspberries if desired. &nbsp;

Tips

Muffins

To go

On-the-run

Dr. Oetker CA

Baking

Bake

muffins

muffin

Line an 8x8 square pan with parchment paper

Melt white chocolate and butter in the microwave or over a double boiler. Once chocolate is smooth and glossy, pour into the base of the pan creating an even layer. Chill in the fridge

For the graham layer; in a saucepan over medium heat melt butter. Once melted, remove from heat and add in sugar. Gradually whisk in egg and then return to heat constantly stirring until the mixture thickens (1-2 minutes). Remove from heat and add in graham crumbs, coconut and chopped nuts. Press the mixture evenly on top of the chocolate layer, and return to fridge until firm.

Prepare the Lemon pie filling according to the package. Once cooled, pour the lemon filling over the graham layer and return to the fridge to set for approximately an hour.

Key Lime Lemon Nanaimo Bars

Graham Layer

Lemon

White Chocolate Ganache

servings

serving

Preheat your oven. Generously grease the inside of your Bundt tin. Top/Bottom Heat: 170°C Fan Assisted: 150°C

Place all the ingredients in a bowl and blend for 2 minutes until creamy and smooth.

Evenly halve the batter and mix one half with matcha tea and curcuma (i.e., turmeric).

Alternately add both batters into the Bundt tin.

Lightly fold the mixture together with a fork.

Bake the cake until a skewer inserted into the centre comes out clean. Once baked, place the cake on a cooling rack for 10 minutes. To remove the cake from the tin, invert the cooled cake onto the cooling rack or a serving plate - it should easily come out.

To decorate, sift the icing sugar into a bowl and mix it with maple syrup. Spoon the icing over the Bundt cake allowing the icing to drizzle down the sides. Sift a little matcha tea over the cake and leave for a few minutes to firm up the icing, before serving.

For the baking tin

For the batter

To colour the batter

To decorate

Dessert

Preheat oven to 425°F/220°C. Prepare the pie crust as instructed on the package. Divide dough in two portions and roll out one portion to fit the pie plate. Reserve the second portion for another pie. Bake the pie crust for 8-10 minutes and place on a wire rack to cool.&nbsp;

Pie Crust

Separate 2 fresh eggs; put two egg yolks aside into a saucepan and egg whites into mixing bowl.

Meringue

Beat 2 fresh egg whites on medium until soft peaks form (30 sec).

Gradually beat in 1/4 cup sugar. Beat on high until stiff peaks form (approx. 2 mins).

In a saucepan with 2 slightly beaten egg yolks, add 1/3 cup (83 mL) cold water, stir, then add pouch contents, and whisk until smooth.

Lemon Filling

Add in 2 cups (500 mL) hot water and mix well.

Cook over medium high heat, stirring continuously (approx. 15 min). When bubbles first break the surface, continue to boil and stir for 30 sec. Remove from stove top, and stir in 1 tbsp. (15 mL) butter.

Cool 5 min., stirring twice. Product will continue to thicken as it cools.

Lemon Pie

Pour the lemon pie filling into baked, cooled 9” (23 cm) pie shell. Top pie with meringue to the edges while filling is still hot.

Bake at 425°F (180°C) 5-7 min. or until golden. Cool on counter for 3 hours before serving.

Lemon Meringue Pie 014

Lemon & Meringue Filling

pies

Preheat oven to 325˚F (160˚C). Grease two round 9-inch baking dishes; set aside.&nbsp;

Prepare cake mix according to package directions; whisk in matcha powder. Scrape half of the batter into each of the prepared baking dishes; smooth top.

Using electric mixer, beat eggs until light and creamy. Beat in Lemon Pie Filling powder. Stir in milk and 1/3 cup (75 mL) water. Spoon half of the pudding mixture onto top of each cake; smooth tops.&nbsp;

Place each baking dish on parchment paper– lined baking sheet. Bake for 40 to 45 minutes or until cake tester inserted into centre of cake comes out clean. (Note: pudding layer will sink to the bottom. When inserting cake tester, insert in the middle of the cake layer, not into bottom pudding layer). Let cool completely on rack.&nbsp;

Meanwhile, whip cream until stiff peaks form. Stir in icing sugar. Scoop cake and pudding layer onto serving dishes. Top with dollop of whipped cream.

For an extra-green St. Paddy’s Day cake, stir in a few drops of green food colouring.

Cook's Tip

Serve with a dusting of icing sugar if desired.

Matcha Lemon Pudding Cake withproduct small

In a large mixing bowl combine pancake mix, Lemon Pie Filling and poppy seeds- stir to combine. Add in water and stir just until large lumps disappear.

Heat skillet over medium- high heat or an electric griddle to 375°F (190°C) and lightly grease with cooking spray, butter or oil.

Pour slightly less than ¼ batter for each pancake onto hot griddle, flipping once bubbles begin to form (1 to 1 ½ minutes per side) or until golden brown. Stack and serve with syrup.