Grease 13- x 9-inch (3.5 L) metal cake pan. Line bottom with parchment paper and dust with flour. Set aside.
In large bowl, beat butter until light and pale, about 2 minutes. Beat in sugar, 1/4 cup (50 mL) at a time and beating for about 30 seconds after each addition. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.
In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder and salt; sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk. Scrape into prepared pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
This honey of a dessert ditches highly processed corn syrup in favour of natural honey for a more rich, complex flavour. Serving the pie at room temperature guarantees the filling will be completely set.
Portion size12 servings
Credits :Canadian Living Magazine: January 2014
1 1/4 cup
per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate43 g
Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with a few larger pieces. Drizzle cold water over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more cold water if necessary. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.
Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.
Let pastry stand at room temperature until slightly softened, about 5 minutes. On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold overhang under and flute edge. Prick bottom all over with fork. Refrigerate until firm, about 30 minutes.
In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth. Remove from heat; whisk in honey, vinegar, vanilla and salt. Whisk in eggs.
Sprinkle pecans in pie shell; pour egg mixture over top. Bake on baking sheet on bottom rack in 350 F (180 C) oven until filling is set, 50 to 60 minutes. Let cool completely in pan on rack.
Tip from The Test Kitchen: Put the baking sheet in the oven during preheating—the hot pan underneath the pie plate helps the bottom crust cook to goldenbrown perfection.
Change it up - Honey Walnut Pie: Replace pecans with walnut halves.
It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
Portion size48 servings
Credits :Canadian Living Magazine: December 2015
2 1/2 cups
white corn syrup
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate14 g
In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300?F (149?C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.
Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.
Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)