Will make 18 biscuits. Butermilk Biscuits are easy and quick to make for a weekend brunch.
Portion size18 servings
Credits :Arlene Hamilton
Combine first ingrdients in a large bowl. Cut in butter until mixture resembles coarse crumbs. Make a well in centre. Pour buttermilk into the well. Stir until a soft dough forms. Turn out onto lightly floured surface. Knead 8 times. Roll or pat out to 1/2 inch. Cut out circles with lightly floured 2 inch biscuit cutter. Arrange about 1 inch apart on greased baking sheet. Brush tops with buttermilk, milk or melted butter, for browing tops. Bake in a 400 Fah. oven for about 15 minutes, until golden. Let stand on baking sheet for 5 minutes before removing to a wire rack. Approximate nutrition per biscuit 82 calories, 3 g. fat, 1 g. protein, 12 g. carbohydrate, o fibre.
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
Portion size16 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
dark corn syrup
1 1/2 cup
large-flake rolled oats
(hulled pumpkin seeds)
Per bar: about
Total fat15 g
Saturated fat4 g
Total carbohydrate57 g
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)
Enjoy the campfire taste of s'mores year-round—no roaring fire required! These three-ingredient, no-bake drop cookies are the ultimate holiday treat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
1 1/2 cup
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate12 g
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat.
Stir in graham wafers and marshmallows. Drop by rounded 1 tbsp onto parchment
paper–lined baking sheets. Refrigerate until firm, about 30 minutes. (Makeahead: Refrigerate in airtight container for up to 1 week.)
You'd never know the base of this rich, creamy sauce is actually cauliflower—and your family won't, either. Consider it a more nutrient-dense version of traditional mac and cheese.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
(about 500 g)
grated parmesan cheese
small shell pasta
cooked and chopped
Per serving: about
Total fat9 g
Saturated fat4 g
Total carbohydrate82 g
In large saucepan of boiling lightly salted water, cook cauliflower and garlic until tender, about 10 minutes. Reserving 1 cup of the cooking liquid, drain. Transfer cauliflower mixture to blender; pulse until coarsely chopped. Add Parmesan cheese, cream, mustard, salt, pepper and reserved cauliflower cooking liquid; puree until smooth.
Meanwhile, in large saucepan of boiling water, cook pasta according to package directions, adding peas during last 2 minutes. Reserving 1/2 cup of the cooking liquid, drain. Return to pot; stir in cauliflower mixture, lemon juice, bacon and enough of the reserved pasta cooking liquid to coat.
Change it up:
Baked Pasta Shells With Creamy Cauliflower Sauce Complete recipe as above. Transfer to lightly greased 12-cup (3 L) casserole dish. Sprinkle with 1/2 cup shredded mozzarella cheese. Bake in 425F (220C) oven until cheese is melted, 5 to 7 minutes; broil until cheese is bubbly and golden, about 3 minutes.