1. Add lemon juice to milk and let stand 15 minutes.
2. Combine flour, baking powder, baking soda and salt. Add butter and cut into flour with pastry blender until texture of coarse meal. Stir in dried cranberries. Stir in milk to moisten dry ingredients.
3. Roll out on floured surface to 2″ (1 cm) thickness. Cut into 2″ (5 cm) rounds or squares. Sprinkle with granulated sugar. Bake at 425ºF (220ºC).

1. Preheat oven to 350°F (180°C).
2. Butter 6-cup jumbo non-stick muffin pan (each 3 1/2”/9 cm diameter and 3/4 cup/175 mL capacity). In medium bowl, beat egg whites until fluffy and holding soft peaks. In large bowl using an electric mixer, cream 1 cup (250 mL) each of butter and sugar until fluffy and light yellow; add egg yolks and lemon zest; beat 1 minute.
3. In small bowl, combine flour, baking powder and salt. On low speed, mix in half of flour mixture with butter mixture, just until blended. Blend in half of milk. Repeat with remaining flour mixture and then milk, beating after each addition until blended. Gently fold reserved egg whites intobatter. Evenly divide batter into prepared muffin pan. Place in centre of oven and bake 25 minutes or until baby cakes are browned and a toothpick inserted into the middle of the cake comes out clean. Let cool in pan for 10 minutes. Transfer to rack to cool completely.

Lemon Buttercream Icing

1. Using electric mixer, beat remaining 3/4 cup (175 mL) butter until light and fluffy. Beat in 1 cup (250 mL) icing sugar, until well blended; about 1 minute. Add 3 tbsp (45 mL) freshly squeezed lemon juice, then remaining icing sugar, 1 cup (250 mL) at a time, beating well after each addition. Cut each cooled baby cake in half crosswise. Spread 2 tbsp (30 mL) of icing over bottom layers and top with cake tops, pressing lightly. Decorate baby cakes with icing. Garnish with lemon curls and fresh mint.

TIP: Use vegetable peeler or citrus zester to remove long thin strips of peel from around the lemon. Cut to desired length and roll strip into curl.

TIP: If icing becomes stiff, place hot cloth around bottom of bowl and stir, or add 1 tbsp (15 mL) milk or cream at a time to desired consistency.

1. Preheat the oven to 350°F (180°C). Place chocolate and butter in a saucepan set over low heat; stir occasionally just until melted. Remove from heat.
2. Stir sugar, vanilla and salt into the chocolate mixture. Whisk in the eggs until well combined. Stir in flour just until mixture is free of streaks. Scrape into a foil-lined, 2-inch (5 cm) full-size hotel pan.
3. Bake for 45 minutes or until a tester inserted into the centre comes out with just a few moist crumbs attached. Cool completely in the pan, on a rack. Trim the edges if desired before slicing into 2 x 3-inch (5 x 7.5 cm) portions.

TURTLE BROWNIE EXPLOSION (Single Serving):

1. Warm brownie slightly in the microwave for 20 seconds. Garnish brownie with a scoop of chocolate ice cream. Drizzle caramel sauce over top, garnish with a generous amount of Gay Lea Real Whipped Cream and sprinkle with toasted, chopped pecans. Serve immediately.
2. For a different look, cut brownie into cubes and layer trifle-style in a narrow glass or dish.