• 3/4/2011
    Preheat oven to 350° F. Combine apple slices, granulated sugar, brown sugar and corn starch. Place apple mixture in an 8”x 8” baking pan. Combine Apple Cake Mix and butter, mix well. Sprinkle on top of apple mixture. Bake for 45 to 50 minutes or until apples are tender. Cool for 30 minutes before serving. Top with vanilla ice cream or whipping cream if desired. Makes approx. 6 servings.

    Ingredients

    1 pkg. Canterbury Naturals Little Grandma's NW Apple Cake Mix
    5 to 6 medium apples, peeled and sliced
    1/4 cup granulated sugar
    ¼ cup brown sugar
    2 Tablespoons corn starch
    ½ cup butter, melted



    Directions

    Preheat oven to 350° F. Combine apple slices, granulated sugar, brown sugar and corn starch. Place apple mixture in an 8”x 8” baking pan. Combine Apple Cake Mix and butter, mix well. Sprinkle on top of apple mixture. Bake for 45 to 50 minutes or until apples are tender. Cool for 30 minutes before serving. Top with vanilla ice cream or whipping cream if desired. Makes approx. 6 servings.
  • 3/4/2011
    Prepare basic crepe recipe as directed. Combine cottage cheese, cream cheese, sugar, vanilla and 1/4 cup of butter, mix well. Spoon 1 rounded Tablespoon of filling onto browned side of each crepe. Fold sides of crepe over filling and then roll up. For each batch heat 2 Tablespoons of butter in skillet until just bubbly. Place blintzes in skillet and cook over medium heat, turning once until golden brown. Place blintzes on serving platter. Heat pie filling in a sauce pan or in the microwave until warm, do not boil. Pour filling over blintzes and serve. Makes approx. 36 blintzes

    Ingredients

    1 Package Canterbury Naturals Crepe Mix
    2 cups small curd cottage cheese
    1 cup (8oz.) cream cheese (softened)
    1/3 cup sugar
    1 teaspoon vanilla
    3/4 cup butter (softened)
    1- 21oz. can blueberry pie filling


    Directions

    Prepare basic crepe recipe as directed. Combine crepe mix, cottage cheese, cream cheese, sugar, vanilla and 1/4 cup of butter, mix well. Spoon 1 rounded Tablespoon of filling onto browned side of each crepe. Fold sides of crepe over filling and then roll up. For each batch heat 2 Tablespoons of butter in skillet until just bubbly. Place blintzes in skillet and cook over medium heat, turning once until golden brown. Place blintzes on serving platter. Heat pie filling in a sauce pan or in the microwave until warm, do not boil. Pour filling over blintzes and serve. Makes approx. 36 blintzes
  • 3/4/2011
    Preheat oven to 350°F. Combine all ingredients in mixing bowl and stir until dough forms. Take one tablespoon of dough at a time and roll into a ball. Place on ungreased cookie sheet. Bake 12-15 minutes. Let cook and frost with cream cheese or chocolate frosting if desired. Makes approx. 36 cookies

    Ingredients

    1 pkg. Chocolate Orange Pound Cake mix
    1/2 cup (1 stick) butter, melted
    2 large eggs






    Directions

    Preheat oven to 350°F. Combine all ingredients in mixing bowl and stir until dough forms. Take one tablespoon of dough at a time and roll into a ball. Place on ungreased cookie sheet. Bake 12-15 minutes. Let cook and frost with cream cheese or chocolate frosting if desired. Makes approx. 36 cookies
  • 3/4/2011
    Preheat oven to 350º. In large mixing bowl combine the Lemon Cake Mix, butter, eggs, water and zest of lemon if desired. Mix with electric mixer until well blended. Gently fold in the blueberries. Bake in a greased and floured 9'x 5' loaf pan for 35-45 minutes. Cool for about 10 minutes before removing from pan and placing on serving plate. If you wish, you may glaze with the Lemon Glaze that is on the back of the Lemon Cake carton. Slice to serve. Great for Breakfast or Dessert!

    Ingredients

    1 pkg. Canterbury Naturals Sunshine Lemon Cake Mix
    ½ cup (1 stick) butter, softened
    3 eggs
    ½ cup water
    1 cup blueberries, fresh or frozen
    Zest of ½ lemon (optional)



    Directions

    Preheat oven to 350º. In large mixing bowl combine the Lemon Cake Mix, butter, eggs, water and zest of lemon if desired. Mix with electric mixer until well blended. Gently fold in the blueberries. Bake in a greased and floured 9'x 5' loaf pan for 35-45 minutes. Cool for about 10 minutes before removing from pan and placing on serving plate. If you wish, you may glaze with the Lemon Glaze that is on the back of the Lemon Cake carton. Slice to serve. Great for Breakfast or Dessert!
  • 3/4/2011
    Preheat oven to 350° F. In large mixing bowl combine Lemon Cake Mix, butter, eggs, water and zest of lemon if desired. Mix with electric mixer until well blended. Pour batter into a greased 9'x 9' pan or glass baking dish. In small bowl combine oats, brown sugar, flour and cinnamon, blend with a mixing spoon. Sprinkle this mixture on top of cake batter. Bake for 30-40 minutes. Cool for about 10 minutes and then serve warm right out of the pan.

    Ingredients

    1 pkg. Canterbury Naturals Sunshine Lemon Cake Mix
    ½ cup (1 stick) butter, softened
    3 eggs
    ½ cup water
    Zest of ½ lemon (optional)
    1/3 cup quick oats
    1/3 cup brown sugar
    1/3 cup flour
    ½ teaspoon cinnamon

    Directions

    Preheat oven to 350º. In large mixing bowl combine Lemon Cake Mix, butter, eggs, water and zest of lemon if desired. Mix with electric mixer until well blended. Pour batter into a greased 9'x 9' pan or glass baking dish. In small bowl combine oats, brown sugar, flour and cinnamon, blend with a mixing spoon. Sprinkle this mixture on top of cake batter. Bake for 30-40 minutes. Cool for about 10 minutes and then serve warm right out of the pan.
  • 3/4/2011

    Place Fudge Mix and milk in a medium glass bowl. Stir together until fudge mix is moistened (it will be too thick to completely blend). Place butter on top of mixture. Microwave on high for 2 minutes. Stir vigorously until smooth. Microwave on high for 1 additional minute. Add walnuts and stir well. Chill for approx. 45 minutes, stirring occasionally. Take 1 heaping Tablespoon of fudge at a time and form into a ball. Place crushed peppermint candy on a plate or piece of wax paper. Roll each fudge ball in the candy and then place on a plate and chill for approx. 1 hour. Makes approx. 20 fudge balls. A Holiday Treasure!

    Ingredients

    1 pkg. Canterbury Natural Rich ; Creamy Microwave Fudge Mix
    ¼ cup milk
    6 Tablespoons butter
    ½ cup chopped walnuts
    1 cup crushed peppermint candy



     

    Directions

    Place Fudge Mix and milk in a medium glass bowl. Stir together until fudge mix is moistened (it will be too thick to completely blend). Place butter on top of mixture. Microwave on high for 2 minutes. Stir vigorously until smooth. Microwave on high for 1 additional minute. Add walnuts and stir well. Chill for approx. 45 minutes, stirring occasionally. Take 1 heaping Tablespoon of fudge at a time and form into a ball. Place crushed peppermint candy on a plate or piece of wax paper. Roll each fudge ball in the candy and then place on a plate and chill for approx. 1 hour. Makes approx. 20 fudge balls. A Holiday Treasure!

  • 3/4/2011
    Preheat oven to 350° F. Combine Lemon Cake Mix, butter, eggs, coconut milk and rum and mix well with an electric mixer. Add coconut and blend in. Pour batter into a greased and floured bundt pan. Bake for 30 to 35 minutes. Let cool 10 minutes and then turn out onto a wire rack and let cool completely. Frosting: Add the pineapple and coconut to the cream cheese frosting and mix well. Frost the cake with this mixture. If desired, serve with fresh strawberries and ice cream. Makes approx. 12 servings.

    Ingredients

    1 pkg. Canterbury Naturals Sunshine Lemon Cake Mix
    ½ cup butter, softened
    3 eggs
    ¼ cup canned coconut milk
    ¼ cup light rum
    1 cup coconut
    1 container of cream cheese frosting
    1 – 20 oz. can crushed pineapple (squeeze out all of the juice)
    1 cup coconut

    Directions

    Preheat oven to 350° F. Combine Lemon Cake Mix, butter, eggs, coconut milk and rum and mix well with an electric mixer. Add coconut and blend in. Pour batter into a greased and floured bundt pan. Bake for 30 to 35 minutes. Let cool 10 minutes and then turn out onto a wire rack and let cool completely. Frosting: Add the pineapple and coconut to the cream cheese frosting and mix well. Frost the cake with this mixture. If desired, serve with fresh strawberries and ice cream. Makes approx. 12 servings.
  • 3/4/2011
    Preheat oven to 350°. Combine all ingredients in a medium size bowl and mix well. Drop by heaping teaspoons onto a greased cookie sheet. Bake approx. 12 minutes. Loosen cookies from pan while still warm and then cool completely on the cookie sheet. Makes approx. 3 dozen cookies. Melts In Your Mouth!

    Ingredients

    1 pkg. Canterbury Naturals Little Grandma's NW Apple Cake Mix
    ½ cup butter, softened
    1 large egg
    ¼ cup crushed pineapple (with juice)
    ½ cup chopped pecans




    Directions

    Preheat oven to 350°. Combine all ingredients in a medium size bowl and mix well. Drop by heaping teaspoons onto a greased cookie sheet. Bake approx. 12 minutes. Loosen cookies from pan while still warm and then cool completely on the cookie sheet. Makes approx. 3 dozen cookies. Melts In Your Mouth!
  • 3/4/2011
    On a lightly floured surface, roll dough into a 12” circle for one large crust or divide dough into 2 pieces and roll each piece into a 6” circle. Sprinkle pan with cornmeal and then place crust on pan. Bake at 400°F for 6-8 minutes. Top pizza crust with sauce, cheese and your favorite toppings. Bake for an additional 10 minutes.

    Ingredients

    1pkg. Canterbury Naturals Flatbread Mix
    3/4 cup warm water
    1 Tbsp. Olive oil
    Cornmeal, for dusting
    Pizza sauce, cheese and your favorite toppings






    Directions

    Combine yeast, olive oil and water in a large mixing bowl. Add bread mix to the yeast mixture and stir with a wooden spoon until a dough forms. Knead for 1 – 2 minutes by hand on a lightly floured surface. Cover with a towel and let rest for 30 minutes. Preheat oven to 400F. Roll dough into a 12” circle for one larger pizza or divide dough into two pieces to make two 6” pizzas. Place formed crust onto a sheet pan lightly sprinkled with cornmeal and bake for 6 – 8 minutes, or until crust is set and just slightly starting to brown. Remove from oven and top pizza crust with sauce, toppings and cheese as desired. Bake for an additional 10 minutes or until crust is browned and cheese is melted and bubbling. Let cool slightly before slicing.
  • 3/4/2011
    Preheat oven to 425° F. Combine all ingredients in bowl and stir with a whisk until eggs are well blended. Do not over mix. Divide batter evenly between 12 greased muffin cups. Bake 15 minutes. Reduce oven to 375° F and bake and additional 10 minutes. Do not open oven during baking. Remove from oven and pierce the top of each popover with the tip of a knife to let steam escape. Serve warm or completely cooled. If desired, fill cavity with pudding, fruit or your favorite jam or jelly and then top with whipping cream. Fantastic for Breakfast or Dessert!

    Ingredients

    1 ½ cups Canterbury Naturals Crepe Mix
    3 large eggs
    1 cup cold water






    Directions

    Preheat oven to 425° F. Combine all ingredients in bowl and stir with a whisk until eggs are well blended. Do not over mix. Divide batter evenly between 12 greased muffin cups. Bake 15 minutes. Reduce oven to 375° F and bake and additional 10 minutes. Do not open oven during baking. Remove from oven and pierce the top of each popover with the tip of a knife to let steam escape. Serve warm or completely cooled. If desired, fill cavity with pudding, fruit or your favorite jam or jelly and then top with whipping cream. Fantastic for Breakfast or Dessert!
  • 3/4/2011
    In a soup kettle, sauté bacon until crisp. Remove bacon from pan and set aside. Sauté onion in bacon drippings. Add Potato Corn Chowder Mix, soup base packet, bacon pieces, clams, clam juice, seafood seasoning and water. Bring to a boil. Reduce heat and simmer, covered for 25 minutes. Add milk or half ; half and simmer, covered for an additional 10 minutes. If desired, serve with bread sticks made from Canterbury Cuisine Garlic ; Cheese Beer Bread. Hearty Chowder...Good for All Seasons!

    Ingredients

    1 pkg. Canterbury Naturals Roasted Garlic Potato Corn Chowder Mix
    4 slices bacon, diced
    1 small onion, chopped
    1 (26.5 oz.) can chopped clams, with juice
    1 (18 oz.) bottle clam juice
    2 teaspoons seafood seasoning (any brand)
    1 ½ cups water
    4 cups milk or half ; half

    Directions

    In a soup kettle, sauté bacon until crisp. Remove bacon from pan and set aside. Sauté onion in bacon drippings. Add Potato Corn Chowder Mix, soup base packet, bacon pieces, clams, clam juice, seafood seasoning and water. Bring to a boil. Reduce heat and simmer, covered for 25 minutes. Add milk or half ; half and simmer, covered for an additional 10 minutes. If desired, serve with bread sticks made from Canterbury Naturals Garlic ; Cheese Beer Bread. Hearty Chowder...Good for All Seasons!
  • 3/4/2011
    Combine butter and water in a large mixing bowl. Add yeast packet and stir to dissolve. Add pretzel mix to the bowl and mix until a dough forms. Knead for 3-4 minutes with lightly oiled hands until dough is smooth and elastic. Or if using a dough hook, knead on medium speed for 2-3 minutes. Cover bowl and let rise in a warm place for ½ hour. Preheat oven to 450° F. Line a baking sheet with parchment paper and lightly oil. Place dough on a lightly oiled surface and divide into 6 equal pieces. Roll each piece out into a 24-inch rope. Make a U-shape with the rope, holding ends of the rope, cross them over each other and press ends onto the bottom of the U. If desired, follow optional baking soda bath directions. Place pretzels onto the parchment-lined baking sheet. Beat the egg yolk with the 1 Tbsp. of water and brush the top of each pretzel. Sprinkle with the pretzel salt. Bake 12-14 minutes or until golden brown. Baking soda bath directions: Bring 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. Place the pretzels into the boiling water one at a time for 30 seconds. Remove them and place on the parchment-lined baking sheet. Brush with the egg yolk mixture and sprinkle with salt. Bake 12-14 minutes or until golden brown.

    Ingredients

    1 pkg. Canterbury Naturals Flat Bread Mix
    1 pkg. pretzel salt
    1 pkg. yeast
    ¾ cup warm water
    2 Tbsp. butter, melted
    1 large egg yolk
    1 Tbsp. water
    10 cups water (optional)
    2/3 cup baking soda (optional)

    Directions

    Combine butter and water in a large mixing bowl. Add yeast packet and stir to dissolve. Add pretzel mix to the bowl and mix until a dough forms. Knead for 3-4 minutes with lightly oiled hands until dough is smooth and elastic. Or if using a dough hook, knead on medium speed for 2-3 minutes. Cover bowl and let rise in a warm place for ½ hour. Preheat oven to 450° F. Line a baking sheet with parchment paper and lightly oil. Place dough on a lightly oiled surface and divide into 6 equal pieces. Roll each piece out into a 24-inch rope. Make a U-shape with the rope, holding ends of the rope, cross them over each other and press ends onto the bottom of the U. If desired, follow optional baking soda bath directions. Place pretzels onto the parchment-lined baking sheet. Beat the egg yolk with the 1 Tbsp. of water and brush the top of each pretzel. Sprinkle with the pretzel salt. Bake 12-14 minutes or until golden brown. Baking soda bath directions: Bring 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. Place the pretzels into the boiling water one at a time for 30 seconds. Remove them and place on the parchment-lined baking sheet. Brush with the egg yolk mixture and sprinkle with salt. Bake 12-14 minutes or until golden brown.
  • 3/4/2011
    Preheat oven to 350°F. In a large bowl, combine all ingredients and stir until blended (liquid not needed in preparation). Spoon into an ungreased 8x8-inch pan or 10-inch pie pan. Bake for 45-55 minutes. Makes 9, 2 ½-inch servings.

    Ingredients

    1 pkg. Apple Cake mix
    2 eggs (unbeaten)
    2 cups apples, chopped (any variety, peeled or unpeeled)
    1/2 cup granola
    1/2 cup pecans
    2 tbsp. sour cream



    Directions

    Preheat oven to 350°F. In a large bowl, combine all ingredients and stir until blended (liquid not needed in preparation). Spoon into an ungreased 8x8-inch pan or 10-inch pie pan. Bake for 45-55 minutes. Makes 9, 2 ½-inch servings.