​Add the exotic flavours of Rick's Rub™ Moroccan to your classic Carrot Cake recipe. Cardamom, Ginger, Cloves, Coriander, and Allspice will elevate the familiar flavours and moist texture of this delicious cake, sure to please a crowd!





​INGREDIENTS:
Cake
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
4 tsp Rick's Rub™ Moroccan
1 cup vegetable oil
1 cup packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1 tsp vanilla extract
2 cups shredded carrots
1 8-ounce can of crushed pineapple, drained
1/2 cup pecans or walnuts or raisins, optional

Frosting
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 tsp vanilla extract
1 16-ounce package powdered sugar
2 tbsp heavy cream

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


​

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 easy recipe brings a deliciously unique twist to a holiday favourite.

​

INGREDIENTS:
4 cups milk
¼ cup cocoa powder
¼ cup sugar
½ tsp vanilla extract
1 tsp Rick’s Rub Azteca seasoning
 
METHOD:

1. Add all ingredients into a medium saucepan
2. Over medium heat, stir or whisk ingredients frequently until simmering
3. For added richness, melt good quality chocolate into warm milk and stir

 
Serve with fresh whipped cream and chocolate shavings
Serves 2

Try this twist on a campfire favourite.



 
INGREDIENTS:
2 graham crackers
1 piece of quality chocolate, to fit on graham cracker
1 marshmallow
Sprinkle of Rick’s Rub Heat seasoning, to taste
 
METHOD:

1. Place piece of chocolate bar on graham cracker
2. Sprinkle Rick’s Rub Heat seasoning on top of chocolate
3. Toast marshmallow over campfire
4. Place toasted marshmallow on chocolate and top with other graham cracker
5. Squish together until it oozes and enjoy this gooey, grown-up campfire treat

 
Makes 1 smore

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