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.)
A handful of stellar ingredients pack a lot of flavour into this heart-healthy weeknight meal. Serve the dish alongside steamed mini potatoes tossed with olive oil and fresh garden herbs.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
skinless salmon fillets
toasted and coarsely ground
Per serving: about
Total fat24 g
Saturated fat4 g
Total carbohydrate6 g
Place salmon on parchment paper–lined rimmed baking sheet; sprinkle with a pinch each salt and pepper. Brush tops with mustard; sprinkle with pistachios, pressing firmly to adhere. Bake in 425F (220C) oven until fish flakes easily when tested with fork, 12 to 15 minutes.
Meanwhile, in large pot of boiling salted water, cook rapini until tender-crisp, about 2 minutes; drain. Transfer to bowl of ice water until chilled; drain well.
In large skillet, heat 1 tbsp olive oil over medium-high heat; sauté garlic until fragrant, about 1 minute. Add rapini; sauté until heated through, about 3 minutes. Serve with salmon.
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.
Pork tenderloin makes a leaner yet flavourful substitute in this lighter take on pork chops and gravy. If you like, use shiitake, oyster or portobello
mushrooms in place of the cremini mushrooms.
Portion size4 servings
Credits :Canadian Living Magazine: February 2015
trimmed and cut in 1-inch (2.5 cm) thick rounds
sodium-reduced chicken broth
light sour cream
per serving: about
Total fat8 g
Potassium1011 mg p
Saturated fat2 g
Total carbohydrate35 g
Sprinkle pork with pepper and salt. In nonstick skillet, heat half of the oil over medium-high heat; cook pork, turning once, until browned, about 5 minutes. Remove to plate; keep warm.
In same skillet, heat remaining oil over medium heat; cook mushrooms, garlic and thyme, stirring occasionally, until almost no liquid remains, about 6 minutes. Scrape into bowl; keep warm.
Whisk together broth, cornstarch and 3/4 cup water; stir into skillet. Bring to simmer; cook, scraping up browned bits, until thickened, about 5 minutes.
Return pork and any juices and mushroom mixture to skillet; cook, stirring, until sauce is glossy and thickened, about 3 minutes. Stir in sour cream, mustard and vinegar; cook until juices run clear when pork is pierced and just a hint of pink remains inside, about 2 minutes. Stir in parsley.
Meanwhile, in large saucepan of boiling lightly salted water, cook noodles according to package instructions, adding peas in last 3 minutes of cook time. Drain. Serve pork mixture over noodles and peas.