You can substitute field cucumbers in this spicy soup, but be sure to seed them. Tote the soup to the picnic in a chilled flask and pack the garnish separately.
Portion size6 servings
peeled, seeded and chopped
sweet red pepper
hot pepper sauce
sweet yellow pepper
sweet green pepper
In blender or food processor, puree juice, tomatoes, red pepper and cucumber until smooth. Stir in hot pepper sauce, pepper, and salt (if using). Just before serving, garnish with chopped cucumber, yellow and green pepper and green onion.
These squares have all of the layered goodness of apple pie with the ease of a crumble.
Portion size32 servings
Credits :Canadian Living: Holiday Baking 2014
thinly sliced peeled cored Golden Delicious
about 4 large
large-flake rolled oats
per square: about
Total fat8 g
Saturated fat5 g
Total carbohydrate24 g
Crust: In large bowl, beat butter with sugar until fluffy. In separate bowl, whisk together flour, cinnamon and salt; stir into butter mixture in 2 additions. Press into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 350?F (180?C) oven just until edges are turning golden, about 15 minutes. Let cool slightly.
Meanwhile, in bowl, stir together apples, sugar, flour and cinnamon. Set aside.
Crumble Topping: In bowl, combine oats, brown sugar, flour and cinnamon; cut in butter until mixture resembles crumbs.
Spread apple mixture over crust; sprinkle with topping, pressing gently to adhere. Bake on bottom third of 350?F (180?C) oven until apples are soft and topping is golden brown, about 45 minutes. Let cool in pan. Lift out onto cutting board; cut into squares.
Panettone, a tall and cylindrical sweet bread made from a buttery, egg-rich dough, is an Italian Christmas classic. While it's traditionally made with dried fruit, we've added indulgent chocolate and roasted hazelnuts for the most decadent dessert possible. Serve with espresso, and use any leftovers for French toast or bread pudding.
Portion size16 servings
Credits :Canadian Living Magazine: December 2014
active dry yeast
such as Frangelico
Per serving: about
Total fat20 g
Saturated fat9 g
Total carbohydrate48 g
Add milk to large bowl; sprinkle yeast over top. Cover with plastic wrap and let stand until yeast begins to rise to surface, about 10 minutes. Stir in 1 cup of the flour to make sticky dough. Cover bowl with greased plastic wrap; let rise in warm draft-free area until bubbly and doubled in size, about 1-1/2 hours.
In separate large bowl, beat together egg yolks, eggs, granulated sugar, hazelnut liqueur, vanilla and salt until pale yellow, foamy and doubled in volume, about 5 minutes. Beat in butter, 1 tbsp at a time. Stir in yeast dough and 3 cups of the flour to make sticky dough. Transfer to well-floured work surface; knead for 8 minutes to make smooth dough, adding as much of the remaining flour as needed. Let rest for 5 minutes.
Press down on dough. Sprinkle with chocolate and hazelnuts; fold over and knead until evenly distributed, about 1 minute. Place in large greased bowl; cover with greased plastic wrap and let rise in warm, draft-free area until doubled in size, about 2 hours.
Press down on dough. Turn out onto floured work surface; shape into ball, pinching bottom to smooth top.
Grease large panettone mould or deep 6-1/4-inch (16 cm) wide saucepan. Line bottom and side with parchment paper, leaving 1-inch (2.5 cm) overhang. Pllace dough, seam side down, in mould. (Make-ahead: Cover and refrigerate for up to 14 hours.
Let stand at room temperature for 1 hour; skip 2-hour rise and prepare panettone for baking as directed.) Cover with greased plastic wrap and let rise in warm draft-free area until doubled in size, about 2 hours.
Cut 1/4-inch (5 mm) deep X in top of loaf; brush top with butter. Bake in bottom third of 350?F (180?C) oven until cake tester inserted in centre comes out clean, 65 to 75 minutes; cover with foil once top becomes darker than colour of milk chocolate. Let cool for 1 hour. Pull on parchment paper to remove cake from mould; let cool completely on rack. Sprinkle top with icing sugar. Cut into wedges.
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.
Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. Cost: $0.95 per serving
Portion size8 servings
Credits :Canadian Living Magazine: March 2016
1 1/2 cup
all purpose flour
each baking soda and
coconut milk (such as Thai Kitchen)
carrot (about 1 large)
per serving: about
Total fat3 g
Saturated fat1 g
Total carbohydrate36 g
In small bowl, mix flaxseed meal with 1/3 cup water. Let stand for 5 minutes.
In large bowl, whisk together flour, maple sugar, baking soda, cinnamon, xanthan gum, salt, nutmeg and cloves. In separate bowl, whisk together applesauce, coconut milk, lemon juice, vanilla and flaxseed meal mixture; stir into flour mixture just until combined. Fold in carrot. Scrape into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F (180°C) oven until golden and cake springs back when touched, 35 to 40 minutes. Let cool in pan for 20 minutes; transfer directly to rack to cool completely.
Tip from The Test Kitchen: Maple sugar is made by boiling sap until the liquid is evaporated. It's less processed than white granulated sugar and twice as sweet!