Note: To prepare vanilla sugar, place 4c sugar in a quart jar, cutting a vanilla bean in half, adding to the sugar, secure lid on the jar and store in a cool dry place for several weeks before making the biscotti. This recipe for vanilla sugar will keep indefinitely if stored properly in a clean jar with a secure lid. Prepare cookie sheet lined with parchment paper. Preheat oven to 375F. In a large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds, add vanilla sugar, baking powder, cardamom, beat until combined, scraping sides of bowl occasionally, Beat in eggs and as much flour as you can with the mixer, stir in remaining flour, cranberries or cherries and nuts with a wooden spoon until completely combined. Divide dough in half, if necessary cover and chill dough until easy to handle. Shape each roll into a 9" log, Placing on prepared cookie sheet 4" apart , flatten roll until 2" wide. Place in preheated oven for 20 - 25 minutes or until tooth pick inserted in the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. Reduce oven to 325F. Cut roll diagonally into 1/2" slices, using a serrated knife on a cutting board. Place each slice, cut side down on the cookie sheet baking in oven for 8 minutes, turn slices over, baking for 8 - 10 minutes more or until dry and crisp. Transfer biscotti slices to wire rack to cool and optional: in a small bowl cook chocolate and shortening at half power, stirring twice until chocolate melted, then drizzle white chocolate on the biscotti and let stand until chocolate sets. Makes 32 Biscotti
A sweetened cream cheese swirl ties the unexpectedly delicious combination of chocolate and rhubarb together in these soft, chewy brownies. Substitute with thawed frozen rhubarb, if that's what you have on hand!
Portion size25 servings
Credits :Canadian Living Magazine: June 2016
Cream Cheese Swirl:
half pkg (250 g pkg)
milk chocolate (about 6 oz)
fresh rhubarb (1/2-inch lengths)
per brownie: about
Total fat8 g
Saturated fat5 g
Total carbohydrate21 g
Rhubarb Swirl: In saucepan, cook rhubarb and sugar over medium heat, stirring, until rhubarb is broken down and mixture is thick and glossy, 10 to 15 minutes. Scrape into bowl. Let cool to room temperature.
Cream Cheese Swirl: Meanwhile, in bowl, beat cream cheese with sugar until smooth. Beat in egg yolk and cornstarch. Set aside.
Brownies: In saucepan, melt chocolate and butter over medium heat, stirring occasionally, until smooth. Remove from heat. Let cool for 10 minutes. Whisk in sugar and vanilla; whisk in eggs, 1 at a time. Stir in flour and salt. Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan.
Alternately spoon Rhubarb Swirl and Cream Cheese Swirl over top; using butter knife, gently swirl to create marble effect. Bake in 350°F oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 40 to 45 minutes. Let cool completely in pan. (Make-ahead: Refrigerate in airtight container for up to 2 days; bring to room temperature before serving.)
This dish takes the rich flavours of beef Stroganoff and transforms them into an easy one-pan soup.
Prep time25 minutes
Total time25 minutes
lean ground beef
pkg (227 g)
, stemmed and sliced
pkg (900 mL)
sodium-reduced beef broth
1 1/2 cup
broad egg noodles
Per each of 6 servings: about
Total fat16 g
Saturated fat6 g
Total carbohydrate16 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; sauté carrots, onion, garlic and thyme until onion is softened, about 2 minutes. Add beef and mushrooms; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes.
Stir in mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute. Add broth, noodles, salt and pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes. Stir in peas and sour cream; cook until heated through, about 1 minute. Sprinkle with parsley.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Portion size8 servings
Credits :Canadian Living Magazine: December 2015
boneless beef pot roast (top or bottom blade, or cross rib)
sodium-reduced beef broth
liquid honey and Worcestershire sauce
per each of 8 servings: about
Total fat25 g
Saturated fat10 g
Total carbohydrate12 g
Sprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.