Potato Salad


Potato salad is a classic summer dish. It’s just made to be enjoyed outside with family, friends, and some barbecue.

What you need

  • 2 bags (3 cups) (650 g) of 24 mini potatoes
  • 1 ½ cups (354 ml) prepared mayonnaise
  • 3 tbsp (44 ml) white vinegar
  • 1 tbsp (5 g) yellow mustard
  • 1 ½ tsp (2 g) celery seed
  • 3 tbsp (45 g) Redpath® Golden Yellow Sugar
  • 2 large celery stalks, diced
  • 6 green onions, sliced
  • 5 hard boiled eggs, peeled
  • salt and freshly ground black pepper
  • paprika, sliced chives, and radishes for garnish

Yield: 6 portions
Active Prep Time: 30 minutes
Cook and Resting Time: 15 minutes

Chef’s Tip

  • You can prepare the potatoes up to two days ahead of time and combine with dressing to save time.

How to prepare

  1. In a large pot, bring salted water to a boil. Reduce heat to medium high and cook for 10-15 minutes, or until the potatoes are easily pierced with a paring knife. Drain water and let cool until you can handle the potatoes.
  2. Peel the skins from the potatoes and cut in half. Set aside.
  3. In a medium bowl, combine the mayonnaise, white vinegar, yellow mustard, celery seed, Redpath® Golden Yellow Sugar, salt, and pepper. Add the potatoes, celery, and green onions. Chop four of the hard boiled eggs, add to the potato mixture, and mix very well to coat.
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  5. Slice the last egg into thin slices and place them on top of the salad. Chill for at least 1 hour or overnight before serving. Top with paprika, sliced chives, and radishes.


Maple Potato Donut


Potato Donuts, also known as Spudnuts, first came around in the mid-1900s. They’re traditionally made with mashed potatoes. On the inside, they’re super soft, and on the outside they have a bit of crunch.

What you need for the donut

  • 2 ½ cups (312.5 g) all-purpose flour
  • ½ tsp (3 g) salt
  • 3 tsp (15 g) baking powder
  • 1 tsp (3 g) cinnamon
  • ¼ cup (56 g) unsalted butter, melted
  • 1 cup (200 g) Redpath® Granulated Sugar
  • 2 large eggs
  • ¾ cup (180 g) mashed potatoes (about 2 medium sized potatoes)
  • ½ cup (250 ml) full fat milk
  • 6 cups (1 ½ L ) vegetable oil, for frying (lard or shortening will work as well)
  • Optional: maple sugar for topping

What you need for the glaze

  • pinch of salt
  • 1 cup (120 g) Redpath® Icing Sugar
  • 1 tbs (15 ml) cream or milk
  • 3 tbs (45 ml) maple syrup

Yield: 8 large donuts
Active Prep Time: 30 minutes
Cook and Resting Time: 45 minutes

Chef’s Tips

  • If you have leftover mashed potatoes feel free to use them in the recipe.
  • You can find maple sugar at your local farmer’s market or speciality store.

How to prepare the donuts

  1. Boil peeled potatoes, uncovered, for about 20 minutes, or until extremely soft. Add 1 tablespoon of salt to the water prior to boiling. Once boiled, drain and mash potatoes and reserve for later.
  2. In a medium sized bowl, sift together the all-purpose flour, salt, baking powder, and cinnamon.
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  4. In a large bowl, mix together the butter and Redpath® Granulated Sugar with a hard whisk until light and fluffy.
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  6. Add mashed potatoes and eggs to the sugar and butter mixture.
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  8. In four additions, add the dry mixture to the wet mixture. Be sure to scrape the bowl and mix well.
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  10. Dough will be soft, so use care when rolling out. Use lots of extra flour for dusting your surface. Handle the dough as little as possible so you don’t overwork it. Roll until the dough is ¾ of an inch thick.
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  12. Once rolled, cut into rounds using a pastry cutter. Feel free to cook the donut holes, or incorporate them back into the dough.
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  14. Heat fryer oil to 365℉ – 370℉ in a large heavy-bottomed pot, making sure it is large enough to accommodate bubbling oil.
  15. Fry donuts for about 2 minutes on each side or until nice and golden brown.
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  17. Cool on wire rack.
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How to prepare the glaze

  1. Combine all ingredients in a small bowl. If the glaze is too stiff, add 1 tablespoon of milk or cream at a time until it softens up.
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  3. Dip cooled donuts in glaze and top with maple sugar, if desired and available.
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Maple Walnut Cheesecake

Maple walnut cheesecake

Maple walnut cheesecake is perfect for sugar shack season. It is sweet and creamy with a nice crunch. There is no better way to celebrate the arrival of spring.

What you need for the crust

  • ¾ cup (63 g) graham cracker crumbs
  • 1 ½ tsp (6 g) Redpath® Granulated Sugar
  • 2 tbsp (30 ml) unsalted butter, melted

What you need for the cheesecake

  • 24 oz (680 g) cream cheese, softened
  • 1 cup (230 g) Redpath® Dark Brown Sugar, packed
  • 1 cup (250 ml) pumpkin puree
  • 3 tbsp (44 ml) pure maple syrup
  • ½ tsp (3 g) salt
  • 1 tsp (2.5 g) cinnamon
  • 2 eggs

What you need for the whipped cream

  • ½ cup (118 ml) heavy cream
  • 2 tbsp (24 g) Redpath® Dark Brown Sugar
  • 1 tsp (5 ml) pure maple syrup

What you need for the topping

  • ½ cup (100 g) Redpath® Granulated Sugar
  • 1 ½ cup (70 g) walnut halves, toasted
  • ⅛ tsp (1 g) coarse salt

Yield: 10- 12 slices
Active Prep Time: 1 hour
Cook and Resting Time: 1 hour

Chef’s Tip

  • The walnut topping can be prepared up to 2 days ahead of baking the cheesecake to save time.

How to prepare the crust

  1. Preheat oven to 350℉ (177℃).
  2. Spray a 9″ springform pan with cooking spray. Line bottom and sides with parchment paper.
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  4. In a large bowl, combine graham crumbs, Redpath® Granulated Sugar, salt, and butter and pat into pan. Bake for 5 minutes.
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  6. If you plan to bake the cheesecake right away, reduce oven heat to 325℉ (163℃).
  7. Allow crust to cool completely before continuing.

How to prepare the cheesecake

  1. In a large bowl or mixer combine sugar and cream cheese. Stir slowly with a spatula or combine on a low mixer setting for 2 minutes.
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  3. Mix in remaining ingredients (on low speed, or with a spatula) until smooth and well combined.
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  5. Pour on top of cooled cheesecake crust and bake in the oven for 45 minutes. The cake is done when it doesn’t wobble when lightly shaken.
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  7. When cake comes to room temperature, remove springform pan (and parchment paper) and put it onto a cake stand or plate. Place in the fridge for at least an hour and cover with plastic wrap.
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How to prepare the walnut topping:

  1. Toast walnuts on a baking sheet for 10 to 12 minutes at 350℉ (177℃). Remove from oven and allow to cool completely.
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  3. Place Redpath® Granulated Sugar in a heavy-bottomed pot and cook on medium heat until melted and beginning to turn golden brown. If one spot browns before the others swirl the pan to encourage the rest of the sugar to darken. The sugar is done cooking when it has become liquefied and has a yellow colour. Use caution when cooking sugar with this method. If you accidentally burn the sugar make sure to put it straight into a dry sink and wait until the pot cools before adding any water to clean the pot.
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  5. Pour the caramelized sugar onto the walnuts and sprinkle with salt. Stir to coat.
  6. Place in the oven and cook for an additional 10 minutes. Once removed from the oven, spread the walnuts as far apart from each other as possible to allow them to cool. Break apart only when fully cooled.
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How to prepare the whipped cream

  1. Add all ingredients to a medium sized bowl and beat with a hand-mixer until cream becomes stiff. Store in fridge until ready to top on cake.
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How to assemble

  1. Take the cheesecake out of the fridge and spread the whipped cream all over the top. Crumble walnuts on top and enjoy.
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Gluten-Free Carrot Cake Cheesecake

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Carrot cake is an old favourite of ours that we absolutely love, but this carrot cake cheesecake may just actually take the cake. It’s rich and creamy, with just the right amount of spice, and the gluten-free crust is so delicious, we’d recommend using it with your favourite cheesecake recipe too.

Gluten-Free Carrot Cake Cheesecake

What you need:
For the Crust:

  • 3/4 cup (71 g) ground pecans
  • 3/4 cup (75 g) ground unsweetened coconut
  • 1/4 cup (50 g) Redpath Granulated Sugar
  • 1/4 cup (57 g) unsalted butter, melted

For the Filling:

  • 3 large or 6 small carrots, peeled & washed
  • 1/4 cup (55 g) Redpath Golden Yellow Sugar
  • 1/4 cup (57 g) unsalted butter, melted
  • 24 oz (3 blocks) full-fat cream cheese, softened
  • 1 cup (200 g) Redpath Granulated Sugar
  • 2 tsp (10 ml) vanilla extract
  • 1 tsp (5 g) ground cinnamon
  • 1/2 tsp (2.5 g) ground ginger
  • 1/2 tsp (2.5 g) ground cloves
  • 1/4 tsp (1 g) nutmeg
  • 3 large eggs
  • 3/4 cup (175 ml) whipping cream

Prep Time: 25 minutes
Cook Time: 60 – 85 minutes + 2 hours cooling time
Yield: 12 – 16 servings

How to prepare:
1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper and place the peeled & washed carrots on it. Drizzle with melted butter and brown sugar, then roast in the preheated oven until carrots are easily pierced with a fork, 20 – 35 minutes. Cooking time may vary, depending on the size of the carrots. Thicker carrots will take a longer time to cook. Once cooked, set carrots aside to cool.

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2. Lower the oven temperature to 325°F (160°C).

3. To make the crust, mix the ground pecans and coconut together with the sugar until well combined. Stir in the melted butter until well incorporated, then press the mixture into a 9 inch springform pan. Bake at 325°F for 10 minutes, then set aside to cool.

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4. To make the filling, beat the cream cheese in a large bowl until smooth. Add the sugar and beat until the mixture is smooth and creamy, then mix in the vanilla, cinnamon, ginger, cloves, and nutmeg. Beat in the eggs, one a time, then stir in the cream.

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5. Place the roasted carrots in a blender or food processor and puree. Don’t worry if you don’t get it completely smooth, as this will add a great texture to the cheesecake. Fold the pureed carrots into the cheesecake batter.

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6. Pour the batter over the baked crust. Wrap the pan securely in aluminum foil to help prevent any leaks. Place the springform pan in a water bath, then transfer to the preheated oven and bake for 50 – 75 minutes, or until the centre is set. Once baked, transfer the cheesecake to a cooling wrack and let cool completely. Once cooled, transfer to the fridge to let the cake set for at least 2 hours or overnight.

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7. Once the cake has had time to set in the fridge, run a knife around the edges of the cake to loosen it from the pan before transferring it to a plate or cake stand. Garnish with pecans, if you so desire. Serve immediately or store in the fridge, covered, for up to four days.

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Spring Chick Cupcakes

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With spring on its way, we had to celebrate with these fun and adorable chick cupcakes. They’re so easy to make, and are so much fun to decorate, especially if you have friends or little ones to help you put the finishing touches on these cute desserts.

Spring Chick Cupcakes

What you need:
For the Cupcakes:

  • 2 cups (190 g) cake flour or 1 3/4 cup (210 g) all-purpose flour + 1/4 cup (32 g) cornstarch
  • 1 tsp (3.5 g) baking powder
  • 3/4 tsp (3.5 g) baking soda
  • 1/2 tsp (3 g) salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (100 g) Redpath Granulated Sugar
  • 1 tsp (5 ml) vanilla extract
  • 2 large eggs
  • 1 cup buttermilk OR 1 cup milk + 1 tbsp white vinegar or lemon juice

For the Cream Cheese Icing:

For Decorating:

  • 2 cups shredded unsweetened coconut
  • whole almonds
  • currants, chocolate chips, or raisins
  • candied ginger
  • red liquorice nibs

Prep Time: 30 minutes
Cook Time: 25 – 35 minutes
Yield: 12 – 14 regular cupcakes are 24 – 30 mini cupcakes

How to prepare:
1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners and set aside.

2. In a bowl, sifter together the flour and cornstarch (or cake flour). Whisk in the baking powder, baking soda, and salt. Set aside.

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3. In a large bowl, cream together the butter and sugar until light and fluffy.

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4. Beat the eggs into the sugar mixture, one at a time, scraping down the bowl after each addition. Beat in the vanilla.

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5. Alternate mixing in the dry ingredients and the buttermilk, beginning and ending with the dry, mixing until everything is well incorporated after each addition.

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6. Fill cupcake liners 3/4 full with batter, then bake in the preheated oven for 25 – 35 minutes, or until the tops spring back when lightly touched and an inserted toothpick comes out clean. Let cool in the pan for about five minutes before transferring to wire racks to cool completely before icing.

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To Assemble:
1. Prepare your icing of choice and set aside.

2. Preheat oven to 325°F (160°C). Spread the coconut on a baking sheet and toast in the preheated oven until golden brown, 6 – 10 minutes. Watch the coconut carefully, stirring it after 5 minutes if necessary, as coconut can burn easily.

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3. Next, remove the wrappers from each cupcake.

4. Using a knife or an offset spatula, ice each cupcake, coating it completely in icing save for the bottom. Roll the iced cupcake in the toasted coconut and set aside. Repeat with each cupcake until all of them have been iced and coated in coconut.

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5. Add the finishing touches to your spring chick cupcakes. Use almonds for the beaks, currants or chocolate chips for the eyes, and red liquorice nibs or candied ginger for the feet and crests. Serve immediately or store covered in the fridge for up to four days.

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Decorating idea from Martha Stewart