Cooking

Instructions

Preheat the oven to 375°F. Bake uncovered for 90 min. Let stand a few minutes before serving. Serve with a fresh fruit!

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

Cooking

Instructions

Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

Cooking

Instructions

Total Time: 12-15 min – Oven

1. Remove the number of cookie dough balls you would like to bake from the bag and return the rest to the freezer.
2. Preheat the oven to 350°F. Place the balls of cookie dough 1-2 inches apart on a cookie sheet.
3. Bake for 8-12 minutes, depending on your preference for chewiness. (Cooking time is similar if dough is thawed.)
4. Let cookies sit on cookie sheet for 10 minutes before moving (if they last that long!), or they will break apart. Enjoy!

Cooking

Instructions

Pecan Rum Cheesecake
Thaw completely in the fridge. Preheat the oven to 300°F. Melt your portion of ¼ cup of butter and then mix with wafer crust mixture; press into the bottom of a 9” springform pan. Stir the cheese mixture to combine all ingredients smoothly then pour it into the springform pan. Bake at 300°F for 35-40 minutes, or until the cake springs back when lightly touched. Chill. For the sauce, melt the 2 Tbsp butter in a small sauce pan. Add the cornstarch, water, brown sugar mixture to the butter. Bring to a boil stirring constantly. Reduce heat and simmer for 10 minutes. Remove from heat and let cool. Just before serving add the pecans. Remove the sides of the springform pan from the cheesecake. Serve with the sauce!

Cooking

Instructions

Thaw completely in fridge. Preheat oven to 350F. Empty contents
of dates/sugar/eggs bag into a bowl. Now mix in the flour mixture,
just stirring until the flour is all moistened. Don’t over-mix. It will
be lumpy. Scrape batter into a 9” or 10” baking dish. Bake cake
for about 45 minutes – until just firm in the center. Don’t overbake. Now empty contents of your last bag (brown sugar, cream,
butter) into a medium pan on the stove top, at medium heat. Bring
to a boil, stirring occasionally. Let boil for 4-6 minutes or until
starting to thicken. Preheat your oven broiler to high. Spoon 1/3
cup of sauce over cake, spread. Put cake under broiler for 1 minute
until bubbling. Scoop or slice cake onto plates, drizzle extra sauce
around cake and add a scoop of ice cream or whipping cream!
Fantastic!