Recipes

1. Add 2 tbsp. dried dill weed & the zest of ½ a lemon to ½ cup softened salted butter.
2. Mix well, cover and refrigerate at least 2 hours before using to let flavours blend.

Photo credit: MOs810

1. Place all ingredients into a blender and processes until pureed. Strain to remove the raspberry seeds. Using a funnel, fill pouches with Bellini mix.
2. Zip close and freeze in an upright position until solid.
3. When ready to serve, break ice pop in half and place one half into each empty champagne flute. Slowly pour champagne over top ice pop. Cheers!

1. Brew espresso or coffee. Add remaining ingredients and whisk together.
2. When cool, pour mixture into pouches (to fill line) by pinching top open, using funnel or kitchen baster. Place in an upright position within a container or mug before putting in the freezer.
3. Freeze until solid and enjoy!

1. Combine lemonade and sugar in a medium pot and bring to a gentle simmer, stirring until sugar dissolves. Add strawberries to pot and continue to simmer on medium for about 5 minutes. Once the strawberries start to break down and the water is thick and red they are done. Remove pot from heat and let cool for 10 minutes.
2. In a blender combine strawberry mixture, lemon juice and vodka. Blend for about a minute.
3. Using a funnel, fill Zipzicle pouches to the fill line and freeze.

Place all ingredients into a blender and processes until pureed. Fill 10 Zipzicle® ice pop pouches to fill line. Freeze and enjoy.

1. Position rack in centre of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.
2. Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

1. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
2. Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into centre comes out clean, about 40 minutes. Cool tart completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
3. Remove tart pan sides. Place tart on platter. Cut into wedges and serve.