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.)
Pretty pomegranate seeds make these squares feel festive. If you're serving them with other cookies, bars or squares, cut them into smaller pieces, as they're quite rich.
Prep time20 minutes
Total time2 hours & 45 minutes
1 1/2 cup
chocolate wafer crumbs
tub (475 g)
Per square: about
Total fat16 g
Saturated fat10 g
Total carbohydrate21 g
In bowl, mix wafer crumbs with butter until moistened. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F oven until firm and dry, about 8 minutes. Let cool slightly, about 10 minutes.
While crust is cooling, in bowl, beat mascarpone with sugar until smooth; beat in egg and vanilla. Stir in flour. Spread over crust, smoothing top.
Bake in 350°F oven until no longer shiny, about 20 minutes. Let cool completely in pan. Refrigerate until filling is set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.) In saucepan, bring pomegranate juice and honey to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat. Let cool slightly, about 3 minutes. Pour over filling; sprinkle with pomegranate seeds. Refrigerate until set, about 30 minutes. Lift out onto cutting board; cut into squares.
Move over, plain old french fries! Here, we've used an array of root vegetables to make the most of the fall bounty, but feel free to pick and choose which veggies you want to include. Separate the roots for a colour-blocked effect; or, if you want to mix them, toss them together—just wait until they're cooked, otherwise the beets will stain the other veggies.
Portion size6 servings
Credits :Canadian Living Magazine: November 2015
finely grated or pressed
each garlic powder and
salt and pepper
per each of 6 servings: about
Total fat15 g
Saturated fat2 g
Total carbohydrate27 g
Root Fries: Peel and cut sweet potato, celery root and rutabaga lengthwise into scant 1/2-inch (1 cm) thick sticks; cut in half crosswise. Transfer each to separate bowl. Set aside.
Peel and cut beet into scant 1/2-inch (1 cm) thick sticks. Transfer to separate bowl.
Drizzle sweet potato, celery root, rutabaga and beet with oil. Sprinkle with garlic powder, rosemary, salt and pepper; toss each to coat.
Arrange sweet potato, celery root, rutabaga and beet in single layer on parchment paper–lined rimmed baking sheets. Bake in top and bottom thirds of 425?F (220?C) oven, turning fries once and switching and rotating pans halfway through, until tender and golden, 40 to 45 minutes. Sprinkle with parsley.
Chive Mayo: While fries are baking, in small bowl, whisk together mayonnaise, chives, garlic, mustard and lemon juice. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Serve with fries.
Tip from The Test Kitchen: Use food-safe gloves when handling beets to avoid staining your skin.
These crescent-shaped cookies of German origin are elegant with a drizzle of chocolate. Or dip half in chocolate or dust with icing sugar.
Portion size50 servings
Credits :Canadian Living Magazine: Holiday Best 2013
walnuts, hazelnuts or almonds
per cookie: about
Total fat8 g
Saturated fat4 g
Total carbohydrate7 g
In bowl, beat butter with sugar until fluffy; beat in egg yolks and vanilla.
Whisk together flour, pecans and baking powder; add to butter mixture, stirring to form stiff dough.
Using hands, roll dough by 1 tbsp into small logs with tapered ends, bending ends to form crescents. Place, 2 inches (5 cm) apart, on parchment paper–lined or greased baking sheets.
Bake on top and bottom racks of 350F (180C) oven, rotating and switching pans halfway through, until bottoms are light golden, 10 to 12 minutes. Transfer to racks; let cool.
Meanwhile, in heatproof bowl over sauce- pan of hot (not boiling) water, melt chocolate; let cool slightly. Set racks of cookies over waxed paper. Using fork, drizzle chocolate over cookies; let cool. (Make- ahead: Layer between waxed paper in air- tight container and store for up to 3 days or freeze for up to 3 weeks.)