Sweetened condensed milk is our magic ingredient for making the easiest orange curd ever. These sweet-tart squares need to set in the fridge overnight in order to cut cleanly, but they're worth the wait.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
graham cracker crumbs
unsweetened desiccated coconut
sweetened condensed milk
per bar: about
Total fat5 g
Saturated fat3 g
Total carbohydrate10 g
In large bowl, stir together graham crumbs, 3/4 cup of the coconut and the sugar; stir in butter. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F (180°C) oven for 10 minutes. Let cool slightly. Meanwhile, in separate bowl, whisk condensed milk with egg yolks; whisk in orange zest and orange juice. Pour over crust.
Bake in 350°F (180°C) oven until centre is set yet still jiggles slightly, 20 to 22 minutes. Sprinkle with remaining coconut.
Let cool completely in pan, about 1 hour. Cover and refrigerate until firm, about 12 hours. Lift out onto cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week.)
A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.
Portion size8 servings
Credits :Canadian Living Magazine: July 2016
Easy-Roll Pie Pastry:
2 1/2 cups
cold lard or vegetable shortening
fresh rhubarb (1/2-inch lengths)
quartered hulled fresh
each grated lemon zest and
per serving: about
Total fat22 g
Saturated fat11 g
Total carbohydrate58 g
Easy-Roll Pie Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 2 tsp more ice water if necessary to form ragged dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days or freeze for up to 1 month; bring to room temperature before continuing with recipe.)
On lightly floured work surface, roll out 1 of the pastry discs into 14-inch square (scant 1/8-inch thickness). Using pizza cutter or knife, cut some of the rolled-out dough into nine 10- x 1/2-inch wide strips. Place on waxed or parchment paper–lined baking sheet. Refrigerate until chilled but not completely firm, about 8 minutes.
While strips are chilling, using 2-inch leaf-shaped cookie cutter, cut out shapes from remaining rolled-out dough, rerolling scraps as necessary. Using knife, score surface of leaves to create veining. Set aside. Working with 3 pastry strips at a time, weave together to create 3 braids. Return to baking sheet. Refrigerate for 8 minutes.
Meanwhile, roll out remaining pastry disc to 1/8-inch thickness; fit into 9-inch pie shell, trimming excess.
Filling: In large bowl, toss together rhubarb, strawberries, sugar, tapioca starch, lemon zest and vanilla. Scrape into pie shell; dot with butter.
Egg Wash: Whisk egg yolk with 2 tsp water.
To finish: Brush some of the egg wash over edge of pie shell; arrange braids over top, trimming to fit. Brush braids with some of the remaining egg wash; arrange leaf cutout(s) over seams where2 braids meet. Arrange remaining cutouts over filling, overlapping slightly; brush with remaining egg wash.
Bake on rimmed baking sheet on bottom rack of 425°F oven until top is light golden, about 18 minutes. Reduce heat to 350°F; bake, covering edge with foil if browning too quickly, until filling is bubbling and bottom is golden, about 50 minutes. Let cool in pan.
Tip from The Test Kitchen: Arranging a leaf cutout over each seam where two braids meet gives the appearance of a seamless rim.
Bacon on a workday? Yes, please! These freezable frittatas are a weekday morning saviour. Heat 'em up in the microwave and enjoy on toast or an English muffin, or on their own with a side of greens or sliced avocado.
In large saucepan of boiling salted water, cook brussels sprouts until tender, about 3 minutes. Drain and rinse under cold water; drain well.
Meanwhile, in nonstick skillet, cook bacon over medium-high heat, stirring often, until crisp, about 2 minutes. Using slotted spoon, transfer to paper towel–lined plate.
Drain all but 1 tsp fat from pan; sauté brussels sprouts with pinch salt over medium-high heat until beginning to brown, about 5 minutes. Stir in bacon. Scrape into lightly greased 13- x 9-inch (3.5 L) baking dish.
Whisk together eggs, milk and pinch salt; pour into baking dish. Sprinkle with Parmesan. Bake in 350°F oven until puffed and knife inserted in centre comes out clean, 25 to 30 minutes. Let cool slightly. Cut into 8 squares. (Make-ahead: Wrap each square in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks. Reheat in microwave or oven.)
Quick-cooking steak is a great dinner option when you're up against the clock. Creamy chickpeas make a satisfying substitute for traditional mashed potatoes and take a fraction of the time to cook.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
rib eye grilling steaks
each about 170 g
salt and pepper
Arugula Salad :
extra-virgin olive oil
salt and pepper
baby arugula leaves
Garlicky Chickpea Mash :
drained and rinsed
per serving: about
Total fat30 g
Saturated fat8 g
Total carbohydrate30 g
Sprinkle steaks with rosemary, salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until steaks are medium-rare, about 8 minutes. Cover loosely; let stand for 4 minutes.
Garlicky Chickpea Mash: Meanwhile, in saucepan, heat oil over medium-high heat; sauté garlic until fragrant, about 1 minute. Stir in chickpeas, 1/3 cup water and the pepper; cook until warmed through, about 2 minutes. Using potato masher, coarsely mash.
Arugula Salad: In bowl, whisk together oil, vinegar, honey, salt and pepper; stir in arugula and radishes. Serve with steak and chickpea mash.
Brisket is a hearty main often favoured for Sunday dinners. Here, it's a fuss-free weeknight option—just throw the ingredients together in the morning and come home to fall-apart-tender meat. Serve with mashed potatoes and tender-crisp saut?ed green beans to round out the meal.
Portion size8 servings
Credits :Canadian Living Magazine: November 2015
brisket pot roast
per serving: about
Total fat24 g
Saturated fat9 g
Total carbohydrate28 g
Arrange onion in bottom of slow cooker; place beef on top. In bowl, whisk together cranberry sauce, chili sauce, ginger, Worcestershire sauce, onion powder, salt and pepper; pour over beef. Cover and cook on low until beef is tender, about 8 hours.
Carefully scrape any cranberry mixture off top of beef. Remove beef to cutting board; tent with foil. Let rest for 10 minutes before slicing.
While beef is resting, skim fat from juices in slow cooker. In small bowl, whisk cornstarch with 3 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with beef.
Tip from The Test Kitchen: A double brisket is made up of both lean and fatty meats, so you can have your choice at the dinner table. If the brisket's too large for your slow cooker, you may need to cut it in half to fit.