This dessert can be served after dinner. Add some fresh fruit on top to dress it up a bit or you can serve it plain at brunch or just enjoy it with a cup of coffee or tea. It is very good any way you have it.
Portion size20 servings
Credits :Brenda Porter
8 oz packages
Real Lemon juice
Preheat oven to 350º F. Grease a 9 x 13 pan Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl mix together the cream cheese, 1 cup of the sugar, vanilla, lemon juice until smooth and creamy. Spread over the cresent layer. Unroll the second can of crescent rolls and lay them on top of the cream chesse layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/2 cup of sugar and cinnamon, sprinkle over the top. Bake for 25 - 30 minutes in the preheated oven or until the top is crisp and golden. When cool, refrigerate until ready to serve. Note - This can be made the day ahead.
This stunning layer cake will make an extraordinary ending to any Thanksgiving meal. Your guests will love the unique combination of spiced pumpkin cake and rich, buttery chocolate icing.
Portion size16 servings
Credits :Canadian Living Magazine: October 2015
whipping cream 35%
2 1/2 cups
about 4 oz, melted and cooled
about 1 oz, melted and cooled
Spiced Pumpkin Cake:
1 1/2 cup
1 3/4 cup
nutmeg and salt
ground cloves and ground ginger
per each of 16 servings: about
Total fat25 g
Saturated fat11 g
Total carbohydrate54 g
Spiced Pumpkin Cake: Grease two 8-inch (1.2 L) round cake pans; line bottoms
with parchment paper. Set aside.
In large bowl, beat together sugar, pumpkin, oil, buttermilk and eggs until smooth. In separate bowl, whisk together flour, baking soda, cinnamon, baking powder, nutmeg, salt, allspice, cloves and ginger; stir into pumpkin mixture until combined. Scrape into prepared cake pans, smoothing tops.
Bake in 350°F (180°C) oven until cakes spring back when lightly touched and cake tester inserted in centres comes out clean, 30 to 35 minutes. Let cool in pans for 15 minutes. Invert onto racks; let cool completely. Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store at room temperature for up to 24 hours.)
Chocolate Icing: While cake is cooling, in large bowl, beat butter until light and fluffy. Beat in cream and vanilla. Beat in icing sugar and salt until smooth. Beat in bittersweet chocolate and unsweetened chocolate, scraping down side of bowl occasionally, until fluffy and well combined, about 2 minutes.
Assembly: Place 1 cake layer on cake plate. Spread 3/4 cup of the icing over top. Place second cake layer on top. Using offset palette knife, spread thin layer of the remaining icing all over cake to seal in crumbs; refrigerate until firm, about 30 minutes. Using palette knife, spread remaining icing all over cake. Refrigerate for 30 minutes.
Tip from The Test Kitchen: To make the scallop design, pipe dots of icing vertically up the side of the cake. Using a palette knife, smear each dot horizontally to form scallops. Repeat by piping dots at the end of each smear; repeat all over cake.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
On a cold, dreary day, there's no dish more soothing than a steaming bowl of chicken soup. In this one-pot version, we've poached the chicken in the savoury broth to intensify the chicken flavour and added a touch of cream for a velvety, rich consistency.
Portion size4 servings
Credits :Canadian Living Magazine: November 2015
halved lengthwise and thinly sliced crosswise
salt and pepper
pkg (900 ml)
sodium-reduced chicken broth
boneless skinless chicken breasts
about 500 g total
broad egg noodles
such as No Yolks
whipping cream 35%
per serving: about
Total fat10 g
Saturated fat4 g
Total carbohydrate37 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, carrot, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 8 minutes.
Add broth and chicken; bring to boil. Reduce heat, cover and simmer for 2 minutes. Stir in noodles; cover and simmer until chicken is no longer pink inside and noodles are al dente, about 9 minutes.
Remove chicken breasts to cutting board. Using 2 forks, shred into bite-size pieces.
In small bowl, whisk together cream, flour and 1 cup water until smooth. Whisk into soup; bring to boil. Reduce heat and simmer until slightly thickened, about 2 minutes. Stir in chicken and peas; simmer for 1 minute. Stir in parsley.
Tip from The Test Kitchen: Read the package instructions when buying the egg noodles. You'll want noodles that take about 12 minutes to cook so that they're done at the same time as the chicken.