The Great Canadian Ketchup Cake

  2 cups flour

2 tsp. Magic Baking Powder

1 tsp. baking soda

1-1/2 tsp. ground cinnamon

1/2 tsp. each ground ginger and nutmeg

1/2 cup each Heinz Tomato Ketchup and water

2 Tbsp. red food colouring

8 1-1/2 cups butter, softened, divided

1-1/2 cups packed dark brown sugar

2 eggs

175 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

1 tsp. vanilla

4 cups icing sugar

Heat oven to 350ºF.

Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment.

Combine flour, baking powder, baking soda and spices. Mix ketchup, water and food colouring in separate bowl until blended.

Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with ketchup mixture, mixing well after each addition. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.

Beat cream cheese, vanilla and remaining butter in separate large bowl with mixer until creamy. Gradually beat in icing sugar until mixture is light and fluffy.

Stack cake layers on plate, filling and frosting with cream cheese icing.

Butter Tarts

1/4 cup raisins or chopped pecans (optional)
12 unbaked tart shells (recipe below)
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup corn or maple syrup (I used maple syrup)
1 egg
1 tsp white vinegar
1 tsp vanilla
pinch of salt
Sprinkle raisins (or pecans) evenly in crust shells. Cream together butter and brown sugar. Beat in corn syrup, egg, vinegar, vanilla and salt. Pour into shells, filling 3/4 full.
Bake at 375 for 15 minutes or until golden brown. Let cool in pans for a few minutes, then remove to rack and let cool completely.

 TART SHELL / PIE DOUGH

Best of Both Worlds Pie Dough
For one 9-inch pie crust (double if necessary)
1 1/2 cups all purpose flour
1 Tablespoon sugar
1/2 tsp salt
5 1/2T shortening (Frozen!)
7 Tablespoons unsalted butter (Frozen!)
* cut both of these into small cubes and pieces and toss in freezer
1/4 cup ice water
1 teaspoon cider vinegar (just add to the water)
Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar.  Scatter frozen cubes of butter and shortening on top of the flour.

Pulse in processor for about 1 second each time until the mixture looks like coarse meal.  You can take a knife and fluff it around to be sure no large chunks are under the blade.  This should be about 6-8 pulses.  Once the fat is cut in, add the ice water through the chute about a tablespoon at a time while you continue short pulses.  The mixture will not look like cookie dough – it will probably look a little crumbly.  Periodically check to see if the dough pinches together.  When the dough begins to hold together, turn it out onto saran wrap, form into a ball, wrap and press it into a disc.  If you did a double batch, separate the dough into two discs.  Refrigerate for an hour or up to two days.

Nanaimo Bars

1/2 C Butter
1/4 C sugar
1/3 C cocoa
1 t vanilla
1 egg
2 C graham wafer crumbs
1 C coconut
1/2 C chopped walnuts (optional)

FILLING:
1/4 C butter
2 T Vanilla instant pudding mix
3 T milk
2 C icing sugar

ICING:
3 squares semi sweet chocolate
1 T butter

Melt butter in saucepan. Blend in rest of ingredients. Press into 9x9 pan. Cream the butter for filling in mixer. Blend in rest of ingredients and whip. Spread over crumb base. Chill. Melt chocolate and butter. Spread over filling. Chill.

Reuben Loaf

From: Beccy Kennedy 

 3 1/4 C flour 

1 T white sugar 

1 t salt 

1 pk rapidrise yeast (=2 1/4 t)

 1 C hot water

 1 T soft margarine or butter

 1/4 C thousand islands dressing 

6 oz thinly sliced corned beef (cooked) 

1/4 lb sliced or shredded swiss or mozzarella cheese

 8 oz well drained sauerkraut

 egg white 

caraway seeds 

 Set aside 1C flour. In large bowl mix flour, sugar, salt and yeast. Stir in water and butter. Mix in only enough reserved flour to make soft dough. On floured surface kneed 4 min. On greased baking sheet roll dough to 14"x10". Spread dressing down centre third of dough length (I omit this step and use dressing for dipping). Top with layers of beef, cheese and sauerkraut. Make 1" strips on dough from filling to edge. Alternating sides, fold strips at an angle across filling. Cover dough. Let rise. Brush with egg white and sprinkle with caraway seeds. Bake at 400 for 25 min. or until done.