Spice up your next batch of sugar cookies with Rick's Rub Original and Rick's Rub Heat!

INGREDIENTS:
1 cup butter, softened
1 cup sugar
1 tsp vanilla extract or vanilla paste
1 egg
3 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 1/4 tsp Rick's Rub Original seasoning
3/4 tsp Rick's Rub Heat seasoning

METHOD:

1. Preheat oven to 350F
2. Cream together butter and sugar with a mixer until smooth
3. Beat in the vanilla and egg
4. In a separate bowl, combine the flour, salt, baking powder, Rick's Rub Original and Rick's Rub Heat seasonings
5. Add the dry ingredients to the wet ingredients slowly and continue mixing until the dough is combined and crumbly
6. Knead the dough by hand until the dough comes together. Wet hands so the dough doesn't stick to your fingers. Separate dough into 2 or 3 balls to make it easier to work with. Cover the remaining dough with plastic wrap so that it doesn't get dry while you are rolling. Don't chill the dough.
7. Place the dough on a lightly floured surface and roll out until approximately 1/4" thick
8. Using your favourite cookie cutters, cut your desired shapes and use a thin metal spatula to transfer shapes to your parchment lined cookie sheets
9. Bake at 350F for 8 to 10 mins

​Makes 30 to 40 cookies


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Try this delicious twist on your favourite shortbread cookies!






INGREDIENTS:
1 cup unsalted butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
2 cups all-purpose flour
2 tsp Rick's Rub Moroccan seasoning

METHOD:

1. Beat together butter, sugar, vanilla, and Rick's Rub Moroccan seasoning until light and fluffy
   
2. Mix in flour until combined
   
3. Divide dough in half and shape into discs. Wrap each disc in plastic wrap and chill in the refrigerator until firm but not hard, about 45 mins
   
4. Working with 1 disc at a time, roll out the dough between waxed paper to 1/3 inch thickness
   
5. Cut out your favourite shapes with cookie cutters and place cut-outs on parchment-lined baking sheets, about 1 inch apart
   
6. Chill baking sheets until firm, about 15 mins. Repeat with remaining dough
   
7. Bake in 300F oven until pale golden, about 20 mins
   
8. Let cool on pans on rack for 10 mins. Transfer to racks and let cool completely
   

Serve with hot chocolate
Makes 36 cookies

Chef Rick


Try this delicious twist on traditional pumpkin pie for the holidays!





INGREDIENTS:
1 9-inch pie crust
1 ¾ cup pumpkin puree
1 cup brown sugar, packed
¾ cup evaporated milk
2 eggs, beaten
1 Tbs Rick’s Rub Asian seasoning
 
METHOD:

1. Preheat oven to 425F
2. In a mixing bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, and Rick’s Rub Asian seasoning
3. Pour into pie shell.
4. Bake in bottom third of oven for 15 mins. Reduce temperature to 350F and bake for 30 mins longer or until a knife inserted into the centre comes out clean
5. Allow to cool on wire rack

 
Serve with fresh whipped cream.
Makes 1 pie

This recipe for Tuscan Braided Bread makes a lovely addition to your holiday table and smells amazing as it bakes!




INGREDIENTS:
1 ½ tsp Rick’s Rub Tuscan seasoning
2 ¼ tsp (1 package) yeast
1 tsp salt
1 ¼ cup warm water
½ Tbs olive oil
3 cups all-purpose flour
1 large egg white
 
METHOD:

1. In a large bowl, add Rick’s Rub Tuscan seasoning, yeast, salt, water, and olive oil. Stir until yeast is dissolved
2. Mix in 2 cups of flour. Add enough remaining flour until the dough is soft, but not sticky
3. Knead dough in mixer for 8 mins or by hand on a lightly floured surface. Place kneaded dough in a greased medium-sized bowl. Let rise for 1 hour in a warm, draft-free place
4. Punch down dough and turn out onto lightly floured surface. Knead for 5 mins
5. Divide dough into 3 equal parts. Allow to sit for 10 mins to relax the dough
6. Grease baking sheet. Roll each piece of dough into an 18 inch long rope. On greased baking sheet, braid ropes and pinch ends together
7. Let rise for 45 mins or until doubled in size, in a warm, draft-free place
8. Preheat oven to 400F
9. In a small bowl, lightly beat egg white and 1 Tbs of water. Brush mixture on braided loaf
10. Bake for 25 mins or until bread sounds hollow when tapped
11. Let cool on baking rack

 
Serve with homemade soup.
Serves 6

This recipe is a great savoury alternative to monkey bread and who can say no to bacon.
 



INGREDIENTS:
4 loaves frozen bread dough, cut into 1 ½ inch pieces
¼ cup oil
1 cup bacon bits
2 cups cheddar cheese
¼ cup parmesan cheese, shredded
2 Tbs onion flakes
1 ½ tsp Rick’s Rub Original seasoning
3 green onions, chopped
½ tsp garlic powder
 
METHOD:

1. Coat frozen dough pieces in oil and place a layer in a greased angel food pan
2. In a large mixing bowl, combine cheddar cheese, bacon bits, parmesan cheese, onion flakes, Rick’s Rub Original seasoning, green onions, and garlic powder. Spoon a layer of mixture on top of layer of dough
3. Repeat layering until all the dough is placed and sprinkle some of the bacon mixture on top
4. Allow to rise until the dough is above the edge of the pan, usually 3 to 4 hours in a warm, draft-free location
5. Preheat oven to 350F
6. Bake for 1 hour and 10 mins or until golden brown and hollow sounding when tapped
7. Remove from oven and run knife around the edge to release from pan
8. Remove onto cooling rack and allow to cool about 10 mins

 
Serve warm or cold, with a hearty soup or stew.
Serves 4

Add this cookie recipe to your next cookie exchange!
 
INGREDIENTS:
1 cup butter
1 cup margarine
4 cups cake flour or 3 cups all-purpose flour
1 Tbs vanilla
1 ¼ tsp Rick’s Rub Original seasoning
¾ tsp Rick’s Rub Heat seasoning
 
METHOD:
 

1. Preheat oven to 350F
2. Blend butter and margarine well
3. Add vanilla
4. Add sugar and blend well
5. In a separate bowl, combine flour, Rick’s Rub Original and Rick’s Rub Heat. Stir in flour mixture to wet ingredients, until dough is quite stiff
6. Roll into balls with your hands, place on a baking sheet and press down with a fork
7. Bake for 15 minutes or until golden brown

 
Makes 6 dozen cookies