1 box DUNCAN HINES Salted Caramel Brownie Mix

1 CO-OP GOLD Large Egg

¼ cup BECEL Plant-Based Bricks

2 tablespoons caramel sauce from Brownie Mix

½ cup shredded coconut

½ cup CO-OP GOLD Cream Cheese, softened

Prep time: 15 minutes

Total time: 25 minutes
Makes 20 cookies

• Preheat oven to 350° F. Using a countertop mixer or whisk, thoroughly mix all ingredients except cream cheese in a bowl.
  
• Line baking sheets with parchment paper. Divide dough into 20 equal pieces, and shape into balls. Place each ball on baking sheet, leaving room for them to expand. Push down on the middle of each ball with your thumb, leaving a small hollow. Place a dollop of cream cheese in each hollow.
  
• Bake for eight minutes. Let cool before serving.

Prep time: 5 minutes

Total time: 30 minutes
Makes 8

• Preheat oven to 375°F.
  
• Whisk together milk, apple sauce, maple syrup, butter and egg.
  
• Grate apple on a box grater. Squeeze any extra juice out of the grated apple and measure 1 cup. Add to a large bowl with all remaining ingredients and mix. Add wet ingredients to dry ingredients and mix with a spoon or your hands.
  
• Spray or grease an 8 by 8-inch non-stick baking pan and spread mix evenly inside.
  
• Bake for 25-35 minutes until golden brown and cooked in the middle. Let cool and turn out on a cutting board. Cut into bars or squares. Freeze for an easy snack or breakfast.

Makes 12–16 Muffins
Prep Time: 10 mins
Bake Time: 20 mins

• Mix all “Dry Ingredients” in a large bowl. Next add “Other Ingredients” except the banana and mix well. In a bowl, whisk your eggs well, then add Liberté Kefir and Silk Oat Vanilla. Add “Wet Ingredients” to the rest and fold together well.
• Place muffin liners into your muffin tins and fill just to the rim. Slice your banana into 12–16 slices and place one slice on top of each muffin. Bake in a preheated oven at 350°F for 25–28 minutes. Let cool and enjoy.

Makes: 30 squares

Prep time: 15 minutes
Total time: 1 hour

• Preheat oven to 375°F. Grease and flour two 9 x 13-inch cake pans.
• To make the base, mix brownie mix with egg, water and lard until smooth. Spread evenly in the cake pans.
  Gently combine raspberries with lemon juice and vanilla in a medium-sized bowl.
• Stir together sugar, cornstarch and salt. Sprinkle over raspberries and toss to coat.
• Spread raspberries over brownie mixture.
• To make the topping, stir together cake mix, eggs, water and melted lard. When blended, drop by the spoonful on top of the raspberries. Bake for 35 to 45 minutes, until a toothpick inserted into the centre emerges clean of batter. Let cool before slicing.

Makes: 12 squares
Prep Time: 5 minutes
Bake Time: 24-28 minutes

Preheat oven to 350°F.

Place butter and eggs in a stand mixer fitted with whisk attachment. Whip on high for two minutes until light and fluffy. Add cake mix, lemon juice, lemon zest and vanilla extract. Continue to mix for about one minute.

Grease and line a 9 x 13-inch cake pan with parchment paper. Spread three-quarters of the mix evenly on the bottom of the pan. Drizzle three-quarters of the sweetened condensed milk on top and sprinkle with cranberries. Top with the remainder of the mix and finish with the remaining condensed milk. Bake for 24 to 28 minutes until lightly browned on top and sides. Let cool completely before cutting.

Makes: 20
Prep time: 10 minutes
Total time: 20 minutes

• Pre-heat oven to 375°F. Line two baking sheets with parchment. Place cream cheese and butter in a mixing bowl and beat at high speed until smooth. Scrape down the sides of the bowl.
  
• Add sugar, egg and vanilla. Mix on high speed for a minute. Scrape down bowl and briefly mix again.
  
• Add flour, baking powder, salt and cornstarch and mix on low speed to incorporate, scraping down sides one more time. Chill dough for 30 minutes.
  
• Use a soup spoon to scoop out one-inch balls of dough. Roll them in your hands to eliminate any cracks.
  
• Place crumbs in a bowl. Toss each ball in the crumbs and place on baking sheet. Bake for nine to 10 minutes.
  
  Use wet hands to shape the cookies into balls for a soft, slightly tacky dough the crumbs will stick to. These cookies may seem a bit undercooked after baking, but they will continue to cook as they cool. They will be crunchy on the outside and soft inside.

Serves: 24
Prep Time: 10 minutes
Cook Time: 20 minutes

Preheat oven to 350°F. Bake tart shells from frozen for 10–12 minutes or until golden brown. Set aside to let cool.

In a medium saucepan, combine first amount of sugar and cornstarch. Whisk in the lemon juice, grapefruit juice, egg yolks and salt. Place over medium-high heat, and whisk constantly as the mixture starts to heat up. Once it starts to bubble and thicken, reduce heat to low, and add butter and grapefruit zest. Continue to whisk for one more minute. Then remove from heat and set aside until lightly cooled.

Using a spoon, fill tart shells up to the inside rim. Allow to cool completely to set. Place grapefruit segments on a paper towel, and sprinkle with remaining sugar. Let sit for about 10 minutes. Then slice segments, placing on top of the filled tarts just before serving.