Preheat oven to 350°F (180°C). Cut out 12-14 paper pieces {3 ½ x ½ inch (9 cm x 1 cm)}. Write 'fortunes' on each paper. Spray canola oil on two 9 x 13 inch (23 x 33 cm) baking sheets. In a medium bowl, whisk egg whites, vanilla and almond ex-tracts and canola oil until mixture is frothy. Sift flour, cornstarch, salt and sugar into a small bowl. Stir in water. Add flour mix-ture to canola oil mixture and whisk until ingredients are combined and mixture is smooth. Using a tablespoon, measure drop cookie dough on prepared baking sheets. Spread dough with spatula until dough is 3 ½ inches (9 cm) in diameter. Cook three cookies at a time. Bake cookies for 8-10 minutes or until outer edge turns golden brown and are easy to remove. Working quickly, remove one cookie, flip it into your hand. Place fortune in the middle of palm, fold cookie in half and then holding the outer edges of the folded half, gently press folded edge (browned edge facing up) over the edge of a glass to form the shape. Place in a muffin cup to cool.

Serve with Rum & Cherry Coke Float: In a Parfait glass add: 1 oz Extra Appleton Estate Rum, 3 oz Cherry Coke and 1 scoop Vanilla Ice Cream

Makes 12-14 cookies

In a small bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. In a large bowl combine hot water, canola oil, sugar, salt, and evaporated milk. Stir to dissolve sugar. Add dissolved yeast andegg. Stir in 2 cups flour and beat until smooth. Add remaining flour to make soft dough. Cover with plastic wrap. Chill for up to 24 hours in the refrigerator. Roll out to 1/8 inch (3 mm) on a floured board, cut into 2 inch (5 cm) squares. Heat canola oil to 375°F (190°C). Fry beignets for 2-3 minutes until lightly browned on both side. Drain on paper towels. Sprinkle generously with icing sugar. Serve warm.

Serve with Sangster's Delight: Fill coffee cup 3/4 full of coffee, add 2oz Sangster‘s Cream Liqueur. Garnish with whip cream and a cherry.

Makes 2 ½ dozen

Preheat oven to 350°F (180°C). In a small bowl, whisk 2 tbsp canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon. Set drizzle aside. In mixing bowl, add cake mix, ½ cup (125 ml) canola oil, eggs and water. Beat at medium speed for 2 minutes. Add pudding and mix for another 4 minutes. Lightly coat a 9 x 5 x 3 inch (23 x 13 x 7 cm) loaf pan with canola oil. Pour batter into loaf pan. Bake for about 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Once cool, slice into 8-10 slices. Heat grill to medium heat. Brush with canola oil. Grill peaches for 3-4 minutes per side. Grill lemon loaf until grill marks appear. Drizzle with dressing. Serve warm.

Serve with Skyy Berry Bellini: In a shaker filled with ice, add 1 ½ oz Skyy Berry vodka. Strain into flute and top with Sparkling Rose Wine.

Makes 8-10 servings