Recipes - Purity Factories (2024)

Try something new with a trusted recipe inspired by one of our traditional favourites! Purity products have become the star of many one-of-a-kind, mouth watering recipes, so next time you need to create a memorable treat, give them a try. If you have a Purity-inspired recipe of your own to share with us, email [emailprotected]

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INGREDIENTS:

2 cups Purity gingersnap cookie crumbs, ½ cup melted butter, 4 packages of 8-ounce cream cheese, 1 cup sugar, 1 cup brown sugar, 2 tsp pumpkin spice, 6 eggs, 1-3/4 cup pumpkin puree. Optional toppings: caramel sauce, candied pecans, whipped cream.

INSTRUCTIONS:

Preheat oven to 375°. Pulse gingersnaps in a food processor until they are crumbs, stir in melted butter, then press into a 9-inch springform pan. Set aside. Place cream cheese, sugar, and spices in a large mixer, beat on low speed until creamy, add eggs and pumpkin. Pour filling into prepared crust and place on baking sheet to prevent leakage. Bake for 1 hour. Turn off oven and let sit for an additional hour. Remove from oven and chill overnight.

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Ingredients:

Purity Kippers, baguette, 1 avocado, lime juice, salt and pepper to taste

Instructions:

Mash the avocado and season with salt, pepper, and a splash of lime juice. Cut baguette into desired thickness, butter both sides and toast on a hot skillet until golden brown. Spread toasted baguettes with avocado purée and top generously with Purity kippers. Garnish with parsley and serve warm.

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Ingredients:

3 tbsp cream of coconut, 1 tbsp Purity Pineapple Syrup, 2 tbsp light rum, 1/2 cup cream or milk and 1 cup ice

Instructions:

Combine all ingredients in a blender and blend until smooth. Enjoy!

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Ingredients:

9 cups water, 2 cups Pineapple Purity Syrup, 3 cups vodka or white rum, 2 cups of pureed fresh pineapple, 4 L lemon-lime flavoured soda

Instructions:

Stir together water, Purity Syrup, vodka/rum and pineapple puree. Transfer to a freezer-safe container and freeze for 24 hours. To serve, pour approximately 2/3 cup of the slush mixture and 1/3 cup of lemon-lime soda. Enjoy!

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Ingredients:

1 1/2 cups heavy whipping cream, 2 tbsp sugar, 1 1/2 tsp vanilla extract, 1 pkg Purity Coconut Bars and 1 can (398ml) Crushed Pineapple

Instructions:

In a large bowl, beat the cream, sugar and vanilla until soft peaks form. Fold in 1/2 can crushed pineapple. Arrange eight Purity Coconut Bars on the bottom of a pan. Spoon 1-2 tablespoons of the mixture onto each cookie. Repeat layers, making stacks of 4. Refrigerate covered overnight to soften. To serve, top with remaining pineapple and crushed coconut bars. Serves 8.

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Ingredients:

1 cup tequila, 1/4 cup Triple Sec, 1/2 tsp. kosher salt, 1 cup Purity Lime Syrup, 6 cups crushed ice. Serves six.

Instructions:

Add all ingredients, except salt, in a blender and mix until combined. Pour into a pitcher and serve in chilled, salt-rimmed glasses. Garnish with sliced limes and enjoy!

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Ingredients:

Purity Cherry, Raspberry or Strawberry Syrup, clear soda, vanilla ice-cream, Purity Peppermint Nobs for garnish.

Instructions:

Mix 3 tbsp Purity Syrup and 2 cups soda in a tall glass. Add 1-2 scoops of vanilla ice-cream, filling remainder of glass. Drizzle more Purity Syrup over the ice-cream as it starts to foam. Garnish with crushed Peppermint Nobs and serve to ghosts and ghoulies of all ages.

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Ingredients:

3/4 cup Purity Strawberry Syrup, 3/4 cup tequila, 1/4 cup Triple Sec, 1/4 cup lime juice, 2 cups ice, strawberries for garnish.

Instructions:

Combine all ingredients with ice and blend in blender until slushy. Pour into 2 salt-rimmed margarita glasses. Garnish with a strawberry. Enjoy!

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Ingredients:

1 cup lemon-lime soda, 2 tbsp Purity Orange Syrup, 1 tbsp orange juice, orange slice.

Instructions:

Fill a tall glass with ice. Add lemon-lime soda, Purity Syrup and orange juice. Stir and garnish with orange slice.

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Ingredients:

2 cups crushed Purity Chocolate Chip Cookies (reserve 1/4 cup for topping), 1/2 a cup of melted butter, 3 packages of 8oz cream cheese, 1 cup sugar, 2 tbsp flour, 1 tsp vanilla, 3 eggs, 1/4 cup milk, 1/4 cup of melted semi-sweet chocolate, optional chocolate sauce.

Instructions:

For the crust, stir together cookies and butter. Press mixture onto bottom and about 2 inches up sides of an 8 or 9-inch springform pan. For the filling, soften cream cheese and combine with sugar, flour and vanilla; beat with mixer until combined. Beat in eggs all at once and stir in milk (don’t over mix). Add 1/4 cup of melted chocolate to half the filling mixture and set aside. Pour the plain filling into your crust-lined pan first, then add the chocolate filling. Using a knife, swirl the two fillings together gently, making sure not to overdo it. Top with reserved crumbs and place on a shallow baking pan. Bake in a 375 degree F oven for 45 to 50 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until edges look set when shaken gently. Cover and chill at least 4 hours before serving. Top with chocolate sauce if desired.

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Ingredients:

1 3/4 cups flour, 3/4 cup sugar, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, 1/2 cup butter, melted, 1/2 cup sour cream, 1/3 cup milk, 2 eggs, 1 1/2 tsp almond extract, 1/4 cup Purity Partridgeberry & Apple Jam

Instructions:

Preheat oven to 375 degrees. Mix together flour, sugar, baking powder, baking soda and salt. Add in butter, sour cream, milk, eggs and extract. Mix together until combined. Spoon a heaping tablespoon of batter into each muffin tin. Top with a heaping teaspoon of jam then top with another heaping tablespoon of batter on top of jam. Bake on centre rack for approximately 18 minutes or until toothpick comes out clean.

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Ingredients:

1 package Purity Lemon Cream Biscuits, 1 package lemon pie filling, 3/4 of a cup of heavy cream (cold), 1/4 a cup of powdered sugar and 1/2 tsp vanilla extract

Instructions:

Line a 9 x 13 inch dish with Purity Lemon Cream Biscuits. Prepare lemon pie filling as per instructions and pour 1/2 the mixture over the biscuits. Repeat layers and let cool. Combine (cold) heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Beat ingredients together with an electric mixer on high speed until the cream is thick and billowy and stiff peaks form. Top with cream and chill for at least an hour before serving.

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Ingredients:

2 packages of Purity Jam Jams, 1 C Partridgeberry Apple Jam, 2 L Vanilla Ice Cream, 1 1/2 cups of heavy cream (cold), 1/2 a cup of powdered sugar and 1 tsp vanilla extract

Instructions:

Combine (cold) heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Beat ingredients together with an electric mixer on high speed until the cream is thick and billowy and stiff peaks form. Fill a springform pan halfway with ice cream. In a bowl, crumble 1 pkg Jam Jams and add 3/4 cup of jam to make filling then sprinkle over the first layer. Mix the cream and 1L of ice cream together in a bowl and add this as a final layer. Top with crumbled cookies and dollops of jam. Freeze until ready to serve.

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Ingredients:

2 packages of Purity Jam Jams, x2 3oz packages of Strawberry Jell-O prepared, 2 cups Bird’s Custard prepared, 2 cups fresh strawberries hulled & quartered, 1 1/2 cups of heavy cream (cold), 1/2 a cup of powdered sugar and 1 tsp vanilla extract

Instructions:

Combine Jell-O and strawberries once Jell-O is partially set. Combine (cold) heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Beat ingredients together with an electric mixer on high speed until the cream is thick and billowy and stiff peaks form. Layer Jam Jams, Jell-O mixture, cream and custard into a bowl. Top with cream and garnish with a Jam Jam. Refrigerate 1 hour.

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Ingredients:

2 packages instant vanilla pudding mix, prepared and cooled, 1 package Purity Cream Crackers, 1 1/2 cups of heavy cream (cold), 1/2 a cup of powdered sugar, 1 tsp vanilla extract, 1/2 cup fresh or canned fruit

Instructions:

Combine (cold) heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Beat ingredients together with an electric mixer on high speed until the cream is thick and billowy and stiff peaks form. Line bottom of 9×13 inch dish with crackers. Pour 1/3 pudding over crackers and spread. Spread 1/2 the cream over pudding and repeat layers. Top with fruit and refrigerate at least 6 hours or overnight.

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Ingredients:

2-3 packages Purity Ginger Cookies, 8 Instant Banana Pudding Cups, 1 1/2 cups of heavy cream (cold), 1/2 a cup of powdered sugar and 1 tsp vanilla extract

Instructions:

Arrange cookies on their edgeside by side, in rows in a 9×13 inch dish with pudding between each cookie. Combine (cold) heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Beat ingredients together with an electric mixer on high speed until the cream is thick and billowy and stiff peaks form. Spread the cream on top then garnish with cookie crumbs. Refrigerate for at least 12 hours and serve chilled.

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Ingredients:

Purity Syrup

Instructions:

Just add two tbsp of your favourite Purity Syrup per cup of shaved ice.

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Ingredients:

9 cups water, 2 cups Strawberry Purity Syrup, 3 cups vodka or white rum, 2 cups of pureed fresh strawberries, 4L lemon-lime flavoured soda

Instructions:

Stir together water, Purity Syrup, vodka/rum and strawberry puree. Transfer to a freezer-safe container and freeze for 24 hours. To serve, pour approximately 2/3 cup of the slush mixture and 1/3 cup of lemon-lime soda. Enjoy!

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Ingredients:

1.5 oz Screech Rum, 1 oz Purity Raspberry Syrup, 1.5 oz apple juice, 0.5 oz lemon juice, 2 Purity Peppermint Nobs (crushed)

Instructions:

Add all ingredients to a shaker and fill with ice. Shake vigorously and strain into a chilled martini glass. Garnish with crushed Peppermint Nobs along rim and a Purity Jam Jam.

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Ingredients:

1 package Purity Jam Jams, 1/2 cup cream cheese, 2 cups dark chocolate chips, 1/4 cup white chocolate

Instructions:

Crumble cookies with a fork, reserving 2 tbsp for topping. Mix crumbs and softened cream cheese until well incorporated. Roll cookie mixture into 1 inch balls and refrigerate for 30 minutes. Melt both chocolates. Roll the chilled truffles in dark chocolate first until fully coated, then drizzle with white chocolate. Top with more crumbs. Chill and serve.

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Ingredients:

1 package Purity Ginger Snaps, 1 2L container butter pecan ice cream

Instructions:

Place one small scoop of ice cream onto ginger snap. Top with another ginger snap and press together. Remove excess ice cream with spatula. Keep frozen until ready to eat.

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Ingredients:

1/2 lb dark chocolate wafers, 1/2 lb white chocolate wafers, 1/2 package of Purity Peppermint Nobs

Instructions:

Microwave white and dark chocolate in separate bowls until melted, stirring occasionally. Layer cookie pan with parchment paper. Pour dark chocolate onto the pan, spreading evenly. Chill for 2 minutes until slightly firm then pour white chocolate over dark. Marble with knife or fork. Top with crushed Purity Peppermint Nobs. Freeze and break into pieces.

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Ingredients:

1 14 oz can Purity Salt Fish, 2 onions chopped, 1/4 Cup of water, 3 Cup of potatoes mashed, 2 parsnips mashed (optional), 1 tbsp butter, pepper to taste, 1/2 tsp savory, 1 well beaten egg, 1/4 cup flour (or 1 C fine breadcrumbs), salt pork (diced) or vegetable oil, as required

Instructions:

Drain liquid from can. Cook onions in water. Mash together fish, potatoes, parsnips and butter. Add onions and water in which they were cooked. Season with pepper and savory. Add egg, mix well. Chill until firm. Form into 3-inch patties, coat lightly with flour. Fry in salt pork drippings/vegetable oil over medium-high heat until crisp and golden.

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Ingredients:

Purity Hard Bread, (allow 1 cake per serving), skin dried salt fish (or Purity Brand Salt Fish), scrunchions (small cubes of fatback pork), diced onion, boiled potatoes (optional)

Instructions:

Soak salt fish and Purity Hard Bread separately in water for 12-24 hrs. Change water on fish and boil for 20 minutes. Drain and remove fish bones. Bring Hard Bread to near boil, drain, cover and keep hot. Combine fish and prepared hard bread (brewis). Fry scrunchions and onion to golden brown and use as a gravy over fish and brewis.

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Ingredients:

1.5 oz Vodka, 1 oz Purity Raspberry Syrup, 0.5 oz Lime Juice, Ginger Beer, 7-10 Raspberries, Mint for garnish, Crushed Ice

Instructions:

Muddle lime juice and 5 or 6 raspberries in a copper mug. Add vodka, Purity syrup and ice to fill. Top off with ginger beer. Garnish with raspberries and mint.

A beautiful meat and cheese board starring Cream Crackers and loads of flavour takes very little prep and just minutes to build! Presentation is easy – all you need is a cutting board or serving tray and the following ingredients. Feel free to play with toppings and combinations. Release your Cream Cracker potential and have fun with it!

Cheese: Any variety of cheese. We used shaved Parmesan and blue cheese.
Meat: Any prepared or cured meats. We used a variety of salami.
Jam/jelly: Any jam or jelly spread. We used fig spread.
Fruit: Any small fruit like grapes, tomatoes or olives can be added. We used olives.
Decorate: Use sprigs of any herbs you may find at your local supermarket to fill in any bare spots.

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