In very large bowl, whisk together flour, baking powder, baking soda and salt.
In separate large bowl, beat eggs until smooth; beat in buttermilk, milk, vanilla and margarine. Pour over dry ingredients; whisk just until smooth.
Heat large griddle or skillet over medium heat; brush lightly with vegetable oil.
Using 1/4 cup (50 mL) dry measure, pour batter onto prepared griddle. Cook until golden brown on bottom and bubbles that form on top break but don't fill in, about 2 minutes. Turn and cook until bottom is golden, 1 to 2 minutes. Serve immediately.
This moist cake tastes like a blend of two of our country's most-loved doughnut flavours: sour cream and maple-glazed.
Portion size16 servings
Credits :Canadian Living Magazine: July 2015
1 1/2 cup
1 1/2 teaspoon
per each of 16 servings: about
Total fat14 g
Saturated fat8 g
Total carbohydrate49 g
Cake: In large bowl, beat butter with 1 cup of the sugar until fluffy. Beat in egg yolks, 1 at a time. Beat in sour cream and maple extract. In separate bowl, whisk together flour, baking powder, salt and baking soda. Stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk, to make stiff batter.
In separate bowl, using clean beaters, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp at a time, until firm glossy peaks form. Fold one-third of the egg white mixture into batter; fold in remaining egg white mixture. Scrape into greased and floured 10-inch (3 L) Bundt pan, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 40 to 50 minutes. Let cool in pan for 20 minutes. Using tip of knife, loosen edge of cake from pan. Invert rack over pan; turn cake out onto rack and remove pan.
Slide sheet of foil or waxed paper under rack (to keep work surface clean). Mix maple syrup with warm water; brush all over cake. Let cool completely.
Maple Glaze: In bowl, mix maple syrup with maple extract; stir in icing sugar to make thick pourable glaze, adding up to 1/2 tsp water, a little at a time, to reach desired consistency. Pour over cake. Let stand until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
Serve these spring rolls with hoisin or plum sauce for dipping and a sprinkling of chopped peanuts and fresh cilantro for a Thai-inspired garnish.
Prep time20 minutes
Total time1 hour
deveined peeled large shrimp
(31 to 40 count), coarsely chopped
, thinly sliced
frozen phyllo puff pastry
Per piece: about
Total fat10 g
Saturated fat5 g
Total carbohydrate15 g
In large nonstick skillet or wok, heat sesame oil over medium-high heat; sauté coleslaw until tender-crisp, about 2 minutes. Add shrimp, garlic and ginger; sauté until shrimp are slightly pink and opaque, about 2 minutes.
Add green onions, cilantro and salt; sauté for 1 minute. Scrape into bowl; refrigerate until lukewarm, about 20 minutes. Drain, discarding any excess liquid.
Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Cut layers in half lengthwise. Spoon 1/4 cup of the shrimp mixture onto 1 short end of each half; roll up phyllo, 1 half at a time, folding in ends. Arrange, seam side down, on parchment paper–lined rimmed baking sheet; lightly brush with some of the remaining butter. Repeat with remaining phyllo, butter and shrimp mixture. Bake in 400°F oven until golden, about 18 minutes. Serve warm.
A sweet glaze makes grilled chicken shine—literally! Be sure to use skinless thighs, which cook faster, or the glaze will burn before the chicken is done. Our Orange Quinoa Salad is the perfect side to pair with this juicy main.
Portion size4 servings
Credits :Canadian Living Magazine: August 2014
bone-in chicken thighs
skin removed (about 8 pieces)
PER SERVING: about
Total fat13 g
Saturated fat4 g
Total carbohydrate16 g
In bowl, whisk together fig spread, vinegar, mustard and 1/4 tsp each salt and pepper until smooth. Toss half of the mixture with chicken to coat.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once and brushing with remaining fig mixture, until juices run clear when chicken is pierced, 12 to 15 minutes.
A simple mustard vinaigrette is all you need to amp up the fresh flavour of salmon. Currants add a touch of sweetness to the Swiss chard, but you can also use dried cranberries for an extra pop of colour. Chard stems are denser than the leaves, so be sure to cook them for longer.
Portion size4 servings
Credits :Canadian Living Magazine: January 2015
(about 450 g)
hot pepper flakes
salt and pepper
skinless salmon fillets
(each about 150 g)
salt and pepper
per serving: about
Total fat22 g
Saturated fat4 g
Total carbohydrate9 g
Mustard Vinaigrette: In small bowl, whisk together oil, lemon juice, mustard, salt and pepper. Set aside.
Separate leaves from stems of Swiss chard; cut stems into 1/2-inch (1 cm) lengths and coarsely chop leaves. Set stems and leaves aside.
In large nonstick skillet, heat half of the oil over medium heat; cook garlic and hot pepper flakes, stirring often, until fragrant, about 1 minute. Add Swiss chard stems, currants, half each of the salt and pepper and 1/4 cup water. Cook, stirring occasionally, until stems are tender-crisp, about 6 minutes. Add Swiss chard leaves; cook, stirring, until wilted, about 3 minutes. Remove from heat; stir in lemon juice. Scrape into bowl; keep warm.
Sprinkle salmon with remaining salt and pepper. In same skillet, heat remaining oil over medium heat; cook salmon, turning once, until fish flakes easily when tested with fork, about 8 minutes. Serve with Swiss chard mixture and vinaigrette.