Coconut lovers will rejoice in this twist on a classic. Toasting half of the coconut gives it a lovely golden colour and deepens the coconut flavour.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
unsweetened desiccated coconut
per cookie: about
Total fat5 g
Saturated fat4 g
Total carbohydrate6 g
In skillet, toast half of the coconut over medium-low heat, stirring often, until golden, 5 to 6 minutes. Transfer to plate; let cool completely.
In large bowl, beat together egg whites, sugar and cornstarch until foamy. Stir in toasted coconut and remaining coconut. Let stand until liquid is absorbed, about 5 minutes.
Shape by 1 tbsp into balls; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300?F (150?C) oven until bottoms are light golden, 20 to 25 minutes. Let cool on pans. (Make-ahead: Store in airtight container for up to 3 days.)
Puff pastry is made by a time-consuming process of folding and rolling out dough brushed with butter. These layers expand during baking, giving it a "puff" effect that's light and flaky—the perfect base for appetizers and desserts.
frozen phyllo puff pastry
Thaw frozen phyllo pastry. In small microwaveable bowl, microwave butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and butter.
Halve layers lengthwise; cut crosswise into thirds to make 6 squares. Press 1 square into bottom and up side of each well of 6-count muffin pan, pointing overhang outward. Bake in 400°F oven until golden, about 6 minutes. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month; reheat in 350°F oven until crisp, about 3 minutes.)
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.
Crispy herb-flecked skin? Check. Tender juicy meat? Check. Rich full-bodied gravy? It's got that, too. Our foolproof take on the classic Sunday supper is so good — and so easy — you might be tempted to make it on weeknights.
Portion size4 servings
Credits :Canadian Living Magazine: March 2015
pressed or finely grated
salt and pepper
dry white wine
sodium-reduced chicken broth
Roast Chicken :
salt and pepper
per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate4 g
Garlic Butter: In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.
Roast Chicken: Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.
Roast in 375?F (190?C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185?F (85?C), about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.
Gravy: Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.
Whisk in broth; bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.