Recipes

Servings: 8 crêpes Ingredients: 1 1/3 cups (200 g) plain Cora crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) 4 eggs 8 slices of bacon 45 ml (3 tbsp.) sliced black olives 45 ml (3 tbsp.) diced tomatoes (5 mm cubes) 250 ml (1 cup) shredded leaf lettuce Garnishes (per taco): 4 to 5 cilantro leaves 4 slices of pickled hot peppers Hot sauce of your choice Preparation: 1. To make 8 crêpes, place the Cora crêpe mix and milk in a bowl. 2. Whisk vigorously until smooth. 3. Lightly oil a small non-stick skillet and heat over medium-high heat. Add 1/8 cup (30 ml) of the batter to the centre of the hot skillet and rotate it to spread batter evenly. 4. When the edge of the crêpe starts to brown and lifts away easily, after about 1 minute, flip the crêpe over with a spatula and continue cooking for 30 seconds, or until cooked through. Remove crêpe from pan. 5. Cook the remaining batter, one crêpe at a time. 6. While you cook the crêpes, scramble and cook the eggs in another pan, and cook the bacon 7. To serve, divide the crêpes between plates, according to how many each person wants to eat. 8. Garnish each taco in this order, being sure to divide ingredients evenly: lettuce, egg, tomato, olives, cilantro, hot peppers, bacon and hot sauce. Enjoy!

Servings: 4 crêpes Ingredients: 1 1/3 cups (200 g) Cora chocolate crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) 1 cup (250 ml) Nutella-type spread 1/2 cup (125 ml) raspberry jam 1 small package of raspberries   For the topping: 2 tbsp. (30 ml) slivered almonds Raspberries   Preparation: Place the Cora crêpe mix and milk in a bowl. Mix vigorously with a whisk until smooth. In another bowl, combine the Nutella-type spread and raspberry jam until smooth. Lightly oil a non-stick frying pan and heat over medium-high heat. Pour 1/2 cup (125 ml) of the batter in the centre of the pan and rotate the pan to spread evenly. When the edge starts to brown and lifts away easily, after about 1 minute, turn the crêpe over with a spatula and continue cooking for 30 seconds or until cooked through. Remove crêpe from pan. Spread a quarter of the Nutella-raspberry mixture on one half and sprinkle with a few whole raspberries. Fold the crêpe in half to form a half-moon. Repeat Steps 4. Arrange crêpes on a plate and top with raspberries and slivered almonds. Feel free to adapt the recipe by adding your own creative touch!

Ingredients 1 cup (250 ml) unsalted butter 1 cup (250 ml) Kraft Crunchy Peanut Butter 1 cup (250 ml) white sugar 1 cup (250 ml) packed brown sugar 2 eggs 2½ cups (750 ml) sifted flower 1 tsp. (5 ml) baking powder ½ tsp. (2.5 ml) salt 1½ tsp. (7.5ml) baking soda Directions In a bowl, cream together butter, Kraft Crunchy Peanut Butter, white sugar and brown sugar until smooth and fluffy. Scrape down sides of bowl as needed. Mix the dry ingredients together and set aside. Once the Kraft peanut butter mixture is creamy, reduce the speed and add the eggs one at a time. Slowly add in the dry ingredients. Shape into cookies and press down with the back of a fork. Cook in the oven at 375°F (190°C) for about 10 minutes.

Ingredients 2 ¾ (680 ml) cups all-purpose flour, sifted 2 tsp (10 ml) baking soda 2 tsp (10 ml) ground cinnamon 1 ½ tsp (8 ml) ground ginger 1 ½ tsp (8 ml) ground cloves ½ tsp (3 ml) salt 1 cup (250 ml) butter, softened 1 egg 1 cup (250 ml) brown sugar, packed ¼ cup (60 ml) molasses Preparation In a large bowl, add sifted flour, baking soda, cinnamon, ginger, cloves and salt. Mix well and set aside. In a separate bowl, cream the butter. Add the egg, brown sugar and molasses. Mix to a smooth paste. Slowly add the dry ingredients to the wet ingredients. Mix well. Cover and refrigerate the cookie dough for one hour. Preheat oven to 350°F (175˚C). On a floured surface, roll out the dough to a thickness of ¼ inch (6 mm). Cut out cookies in desired shape using a cookie cutter and place on a baking sheet lined with parchment paper. Bake 10 to 12 minutes or until the cookies are firm. Baking time will vary depending on dough thickness. Allow to cool and decorate as desired. Makes: 48 medium-sized cookies.

Ingredients 2 cups (500 ml) butter 2 cups (500 ml) white sugar 2 eggs 4 tsp (20 ml) vanilla extract 5 1/3 cups (1325 ml) sifted all-purpose flour 1 tsp (5 ml) baking powder ½ tsp (3 ml)  salt 1 cup (250 ml) candied fruit Optional: chocolate chips or nuts   Preparation In a large bowl, cream butter with electric mixer. Add sugar, little by little, until blended. Add eggs and vanilla. Mix well. In another bowl, mix flour, baking powder, salt and candied fruit (add chocolate chips or nuts also, if using). Add this mixture to the sugar mixture and stir until blended. Divide batter into 3 equal parts, shape into logs and wrap in wax paper. Refrigerate for at least 3 hours (logs can also be frozen for several weeks before baking). Before baking, slice logs into 5-mm pieces and place on cookie sheet lined with parchment paper. Preheat oven to 375°F (190°C) and bake until cookies are golden (about 10-12 minutes). Click here to learn how to make this gift wrapping.

Below are some tasty DIY holiday treats you can make for friends, family or coworkers! To make these sweet holiday treats, you will need food-safe clear plastic fillable ornaments or plastic pastry bags to hold your decadent creations, as well as ribbon, bows, gift tags, and other festive materials to decorate your DIY gifts. Salty Caramel Hot Chocolate Ingredients: 2½ cups (625 ml) sugar ½ cup (125 ml) cocoa 4½ tbsp. (68 ml) of fleur de sel 1 cup (250 ml) powdered milk ¾ cup (190 ml) brown sugar 1½ cups (375 ml) semi-sweet chocolate chips Directions: In a bowl, mix the sugar, cocoa, fleur de sel, powdered milk and sugar. Remove the ornament stoppers and place equal amounts in each ornament using a funnel. Lastly, add the chocolate chips. Replace the stopper in the ornament. Attach a gift card with hot chocolate preparation instructions. Write the following directions on the card: Stir the mixture. To one cup of water, add 2 tablespoons (30 ml) of the mixture and a few drops of vanilla. Whisk well. Warm over medium heat, stirring occasionally. Serve and enjoy. Rudolph Hot Chocolate Ingredients: 1½ cups (375 ml) sugar ¾ cup (190 ml) cocoa 2 cups (500 ml) powdered milk 1 cup (250 ml) semi-sweet chocolate chips 2 cups (500 ml) mini marshmallows Decoration: 2 attachable eyes 1 red pom-pom 1 brown pipe cleaner Directions: In a bowl, mix the sugar, cocoa and powdered milk. Pour the mixture into disposable pastry decorating bags. Finish by adding chocolate chips and marshmallows. Close and seal the pastry bags. Decorate with the eyes, pom-pom and pipe cleaner. Attach card with preparation instructions, and give as gift Write the following directions on the card: Place the marshmallows aside. Mix the chocolate chips into the powder mixture. Into a cup of water, stir 2 tablespoons (30 ml) of the hot chocolate mixture. Whisk well. Warm over medium heat, stirring occasionally. Add a few marshmallows on top, serve and enjoy.   Peppermint Hot Chocolate Ingredients: 1 cup (250 ml) sugar 1 cup (250 ml) cocoa 1 cup (250 ml) powdered milk ½ tsp (2.5 ml) salt ½ cup (125 ml) crushed peppermint candy cane ½ cup (125 ml) mini marshmallows Directions: In a bowl, combine the sugar, cocoa, powdered milk and salt. Remove the ornament stoppers. Pour the mixture into the ornaments in equal parts using a funnel. Add the broken candy cane and the marshmallows. Replace the stopper in the ornament. Attach a gift card with hot chocolate preparation instructions. Write the following directions on the card: Place the marshmallows aside. Mix the hot chocolate mixture with the candy cane. Into a cup of water, stir 2 tablespoons (30 ml) of the hot chocolate mixture. Whisk well. Warm over medium heat, stirring occasionally. Add a few marshmallows on top, serve and enjoy. White Hot Chocolate Ingredients: ¼ cup (63 ml) sugar 1 x 3.3 oz. (102 g) vanilla pudding mix powder 1 cup (250 ml) powdered milk ¼ cup (63 ml) sugar snowflakes 1 cup (250 ml) white chocolate chips Directions: In a bowl, combine the sugar, vanilla pudding mix and powdered milk. Remove the stoppers from the ornaments and pour in the mixture in equal parts using a funnel. Add the sugar snowflakes and white chocolate chips on top. Replace the stopper in the ornament. Attach a gift card with hot chocolate preparation instructions. Write the following directions on the card: Stir the ingredients. Add 2 tablespoons (30 ml) of the mixture into 1 cup of water. Whisk well. Warm over medium heat stirring occasionally. Serve and enjoy.

This homemade potpourri is a perfect project for a cold afternoon at home and will fill your home with fragrance! ¼ lemon, dried ¼ orange, dried ½ apple, dried 1 cinnamon stick 2 tbsp (30 ml) whole cloves ½ tsp (3 ml) grated nutmeg 1 tbsp (15 ml) quatre épices spice mix 3-4 bay leaves Water Place the ingredients in a pan. Heat to release fragrance. Quantities can be adjusted to suit your personal preference. You can also replace dried fruit with fresh fruit peel.

Use pancake molds or cookie cutters to make a cheerful holiday breakfast Ingredients 1 cup (250 ml) all-purpose flour 1 tsp (5 ml) baking powder 2 tbsp. (30 ml) sugar 1 egg 1 cup (250 ml) milk ½ tsp (2.5 ml) vanilla extract Directions In a bowl, combine the flour, baking powder and sugar. In another bowl, mix the egg, milk and vanilla extract. Slowly add the liquid ingredients to the dry mixture. Whisk briskly until smooth. Grease the cookie cutters or pancake molds well to avoid sticking. Place molds or cutters into frying pan, and pour the mixture into them (about 5 mm or ¼ in. thick). Cook for about 2 minutes then turn, carefully ensuring that the pancake does not stick in the mold. Cook for another 2 minutes. Remove and serve with butter & real maple syrup, powdered sugar, cinnamon sugar, fruit compotes, or however you enjoy your pancakes!

The arrival of fall reawakens a need for warm, comforting flavours! And we’ve got just the treat: Pumpkin pecan crêpes! A brand-new recipe we created using with our Cora plain crêpe mix. Servings: 8 crêpes Ingredients: 1 1/3 cups (200 g) Cora plain crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) 1/4 cup (60 ml) pumpkin purée 1/2 tsp. (2.5 ml) pumpkin pie spices 2 tbsp. (30 ml) roasted pecans 2 tbsp. (30 ml) maple syrup Preparation: In a bowl, mix the Cora plain crêpe mix with the milk, pumpkin purée and spices together. Whisk vigorously until smooth. Lightly oil a non-stick pan and heat over medium-high heat. Add 1/4 cup (60 ml) cup of the mixture to the centre of the pan and rotate it to spread the mixture evenly. When the edge of the crêpe is brown and lifts up easily, after about 1 minute, flip the crêpe using a spatula and continue cooking for 30 seconds or until cooked through. Remove the crêpe from the pan. Arrange the crêpes on a plate as desired and decorate with the pecans and maple syrup.

The most delectable hot chocolate recipe to savour with family or friends! Ingredients 2½ cups (625 ml) sugar ½ cup (125 ml) cocoa 4½ tbsp. (68 ml) fleur de sel 1 cup (250 ml) powdered milk ¾ cup (190 ml) brown sugar 1½ cups (375 ml) semi-sweet chocolate chips Directions Combine all the ingredients together in a bowl. In a pot, add 2 tbsp. (30 ml) of the mixture and a few drops of vanilla extract for every cup of water. Whisk well. Gently warm on medium heat, stirring occasionally. Serve and enjoy.