My children love backward pizza and it is so easy to make.
Portion size4 servings
1. Preheat oven to 400 degrees 2. fry bacon till brown. drain and crumble. 3. fry hamburger, onion, greenpepper, mushrooms (anything you like on a pizza). 4. drain meat and add sauce and ketchup. 5. put crumbled bacon on bottom of 8x8" pan. on top of that put meat mixture followed by grated semi-soft cheese. 6. mix eggs, milk, oil, flour and salt (resembles pancake mix). pour on top of meats and grated semi-soft cheese. 7. sprinkle top with a little bit of grated semi-soft cheese. 8. bake at 400 for 20-30 mins. 9. broil till golden brown on top. cut like a cake. mmmm so good!!!
Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.
In skillet, melt butter over medium heat; cook onion, stirring occasionally, until tender and golden, about 20 minutes. Stir in vinegar, salt and pepper.
On parchment paper–lined rimless baking sheet, unroll 1 sheet of the pastry. Top with half each of the onion mixture, artichokes, sun-dried tomatoes and spinach. On separate baking sheet, repeat with remaining pastry, onion mixture, artichokes, sun-dried tomatoes and spinach. Bake, 1 sheet at time, in 425°F oven until edges are golden, 18 to 20 minutes. Cut each sheet into 16 squares.
Tip from The Test Kitchen: If the onion begins to stick to the skillet, add up to a tablespoon of water, a little at a time.
Dried figs, crunchy pistachios and chai-inspired? spices give these humble hermit cookies a sophisticated flavour. Look for dried Mission figs in the produce section of your grocery store. For best texture, choose the softest ones.
Portion size30 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
each ground cardamom and
each ground cloves and
each baking soda and
chopped dried Mission
chopped unsalted shelled
per cookie: about
Total fat6 g
Saturated fat3 g
Total carbohydrate14 g
In large bowl, beat butter with sugar until fluffy; beat in egg, cream and vanilla. In separate bowl, whisk together flour, baking powder, cardamom, cinnamon, cloves, ginger, baking soda and salt; stir into butter mixture until almost blended. Stir in figs and pistachios, using hands if needed, to form soft dough.
Drop by rounded 1 tbsp, 2 inches (5 cm) apart, onto parchment paper– lined rimless baking sheets. Bake, 1 sheet at a time, in 350?F (180?C) oven until bottoms are golden, 12 to 14 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Makeahead: Layer between waxed paper in airtight container; store for up to 5 days.)
These crisp, light and nutty cookies make an impressive addition to any sweets tray. Draping the still-warm cookies over a greased rolling pin creates their signature curve; for a more subtle curve, use a wider-barrelled rolling pin, and for a more exaggerated shape, use a narrow one.
Prep time1 hour & 15 minutes
Total time2 hours & 30 minutes
Per cookie: about
Total fat2 g
Saturated fat1 g
Total carbohydrate5 g
In small saucepan, melt butter over medium heat. Stir in brown sugar, maple syrup, lemon juice and salt; cook, stirring, until sugar is dissolved, about 2 minutes. Remove from heat; stir in flour and almonds. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
From batter, form six 1-tsp balls. Arrange, 3 inches apart, on silicone baking mat or parchment paper–lined rimless baking sheet. (If mixture becomes too soft, refrigerate until firm, about 15 minutes.) Bake in 350°F oven until golden, flat and bubbly, about 8 minutes. Let cool on mat for 90 seconds.
Working quickly, use small spatula to lift cookies and drape over lightly greased rolling pin. Let cool just until firm, about 5 minutes; transfer directly to rack to cool completely. Repeat with remaining batter; if necessary, refrigerate dough between batches to firm up. (Make-ahead: Store in airtight container for up to 2 days.)
Tip from The Test Kitchen: You can also use this recipe to make cigar cookies. Instead of draping the cookies over a rolling pin, use the lightly greased handle of a wooden spoon.