Posted in Baking, Canola oil on Jul 8th, 2014 Comments
Perhaps prompting memories of childhood, these airy, tender madeleines will delight with fresh notes of lemon and Grand Marnier. Canola oil’s neutral taste permits these ingredient flavors to shine. And these cookies don’t crumble!
Recipe at: http://www.ciaprochef.com/canola/recipe1/
Posted in Uncategorized, Baking, Canola oil on Jul 8th, 2014 Comments
This honey syrup-glazed baklava is a sweet, nutty treat that’s simple to assemble. Brushing the layers of phyllo with canola oil instead of butter yields a light and flaky result with much less saturated fat.
Go to recipe: http://www.ciaprochef.com/canola/recipe2/
Posted in Baking, Canola oil on Jul 7th, 2014 Comments
With all the elegance of a plated dessert and all the gooey goodness of a brownie, these individual chocolate cakes are a perfect finish to any special meal. Canola oil in place of butter produces a tender crumb while significantly reducing the saturated fat content.
Go to recipe: http://ciaprochef.com/canola/recipe3/
Posted in Recipe Videos, Baking, Canola oil on Nov 2nd, 2010 Comments
This pound cake recipe reduces the amount of butter normally used in pound cake by half. The lemon zest and vanilla bean infused canola oil adds great flavor while reducing the amount of saturated fat. Not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient.
Recipe at: http://ciaprochef.com/canola/recipe5/
Posted in Uncategorized, Baking, Canola oil, Healthy on Jan 22nd, 2010 Comments
CIA Baking and Pastry Instructor Stephen Durfee show us how to make an American classic cake, the chiffon. Chiffon is a foam type cake that gets its light fluffy texture from using canola oil instead of butter as the fat.
Recipe at: http://ciaprochef.com/canola/recipe6/
Posted in Baking, Canola oil, Healthy on Jan 22nd, 2010 Comments
CIA Baking and Pastry Instructor Stephen Durfee show us how to make a heart healthy pie crust. In place of butter, lard or partially hydrogenated vegetable shortening, he uses canola oil.
Go to recipe page: http://ciaprochef.com/canola/recipe7/
Posted in Baking, Canola oil, Healthy on Jan 22nd, 2010 Comments
CIA Baking and Pastry Instructor Stephen Durfee show us how to make a heart healthy pie crust that you press into the pan rather than roll out into a sheet of dough. In place of butter, lard or partially hydrogenated vegetable shortening, he uses canola oil.
Go to recipe page: http://www.ciaprochef.com/canola/recipe8/
Step-by-step instructions for creating beautiful decorations for both cakes and cupcakes. Buttercream roses are a classic garnish for special occasion cakes. Using a petal tip, piping bag and flower nail, the Chef prepares individual two-toned roses.
