Full of basil's peppy fresh colour and flavour, this spread is a snap to put together before you leave home. Serve with crackers or vegetable sticks.
Portion size250 servings
marinated artichoke heart
light cream cheese
light sour cream
<b>Per 1 tbsp (15 mL):</b> about
Total fat2 g
Total carbohydrate1 g
Drain artichoke hearts. In food processor, purée artichoke hearts, cheese, sour cream, oil, mustard and pepper until well combined. (Dip can be prepared to this point and refrigerated in airtight container for up to 24 hours.) Stir in basil.
<b>Per 1 tbsp (15 mL):</b> about
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
In large saucepan, add beans and enough water to cover by 1 inch; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until beans are tender, about 40 minutes. Drain. (Makeahead: Rinse with cold water until cool; drain well. Refrigerate in airtight container for up to 3 days.)
In slow cooker, stir together beans, onion, bacon, tomato juice, brown sugar, tomato paste, molasses, soy sauce, garlic powder, mustard, salt and pepper; cover and cook on low until thick enough to mound on spoon, 5 to 6 hours. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 5 days. Reheat before serving.)
Tip from The Test Kitchen: Don't have time to soak the beans overnight? Place dried beans in a heavy-bottomed saucepan and cover with 4 inches water; bring to boil and cook for 2 minutes. Remove from heat and let stand until beans have doubled in size, about 1 hour.
Cap off your Irish pub-night feast with this boozy brownie cake. It combines the best spirits and beer the Emerald Isle has to offer with the irresistible richness of dark chocolate.
Prep time15 minutes
Total time2 hours & 15 minutes
Portion size12 servings
70% dark chocolate
(about 7 oz), chopped
stout beer (such as Guinness)
1 1/4 cup
Whiskey Cream Cheese Icing:
Half pkg (250 g pkg)
Per serving: about
Total fat25 g
Saturated fat15 g
Total carbohydrate49 g
Cake: Grease 9-inch round cake pan and line bottom with parchment paper.
In small bowl, whisk together cocoa powder, cornstarch and salt. Set aside. In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate with butter, stirring, until smooth. Whisk in stout and brown sugar until combined. Whisk in whole eggs and egg yolks; remove from heat. Sprinkle with cocoa mixture; stir just until combined. Pour batter into prepared pan.
Bake in 375°F oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 30 to 35 minutes. Let cool for 10 minutes. Invert cake from pan onto cooling rack; peel off parchment paper. Brush with whiskey; cool completely, about 1 1/2 hours. Transfer cake to large plate.
Whiskey Cream Cheese Icing: While cake is cooling, finely grate zest of lime to make 1 tsp; juice lime to make 1/2 tsp. Set aside. In bowl, beat cream cheese with butter until smooth. Beat in whiskey and lime juice; gradually beat in icing sugar until smooth. Using offset palette knife, spread icing over top of cake; sprinkle with lime zest. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)
This pie is a taste of heaven for lemon lovers. Our take on the indulgent diner classic—with its fluffy meringue topping and tender, ultra-flaky crust—will be your go-to dessert for years to come.
Portion size12 servings
Credits :Canadian Living Magazine: April 2014
1 1/4 cup
cream of tartar
1 1/2 cup
cold vegetable shortening or
per each of 12 servings: about
Total fat13 g
Saturated fat6 g
Total carbohydrate45 g
Pastry: In bowl, whisk flour with salt. Using pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces. In glass measure, whisk egg yolk with lemon juice; add enough ice water to make 1/3 cup. Whisk to combine; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water, if necessary, until ragged dough forms. Shape into disc; wrap and refrigerate until chilled, about 30 minutes. (Makeahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate. If necessary, trim edge to leave 1-inch (2.5 cm) overhang. Fold overhang under and flute edge. Line pastry with foil; fill with pie weights or dried beans.
Bake on bottom rack in 400 F (200 C) oven for 15 minutes. Remove foil and pie weights; using fork, prick pastry all over. Bake until golden, 10 to 12 minutes. Let cool in pan on rack.
Lemon Filling: Meanwhile, in heavy-bottomed saucepan, whisk together sugar, cornstarch and salt; whisk in 2 cups water. Bring to boil over medium-high heat, whisking constantly.
Reduce heat to medium-low; simmer, whisking constantly, for 3 minutes. Remove from heat. Gradually whisk one-quarter of the sugar mixture into egg yolks; whisk back into pan. Cook over medium heat, whisking constantly, for 2 minutes. Remove from heat; whisk in lemon zest, lemon juice and butter until butter is melted. Scrape into bowl; let cool for 30 minutes. Scrape into pie shell; smooth top.
Meringue: In bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff peaks form. Starting at edge and using spatula, spread some of the meringue around outer edge of filling, sealing meringue to crust. Pipe remaining meringue evenly over remaining filling. (Or, using spoon, spread meringue over remaining filling, making peaks with back of spoon.)
To Finish: Bake in 400 F (200 C) oven until meringue is golden, 5 to 6 minutes. Let cool in pan on rack until completely set, about 5 hours.
Rice cereal gives the classic combo of chocolate and peanut butter a satisfying crunch. The trick to making these easy squares is working quickly—otherwise, the sugar may harden before you press the mixture into the pan.
Portion size16 servings
Credits :Canadian Living Magazine: February 2015
rice crisp cereal
smooth peanut butter
(about 12 oz), chopped
per square: about
Total fat14 g
Saturated fat7 g
Total carbohydrate33 g
Line 8-inch (2 L) square cake pan with parchment paper. Add cereal to large bowl. Set aside.
In small saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium-high heat. Continue to boil, without stirring, until consistency of maple syrup, 4 to 6 minutes. Remove from heat; stir in peanut butter and butter until smooth. Pour over cereal; stir until well combined. Scrape into prepared pan, smoothing top. Let cool to room temperature.
In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate; pour over cereal mixture, smoothing top. Refrigerate until set, about 1 hour. Let stand for 30 minutes before slicing.