Doughnuts: Blend yeast, 1/2 cup water, and 2 tsps. sugar; let stand for two minutes. Whisk milk, eggs, and butter; stir in yeast mixture. Add dry ingredients (start with five cups of flour) and mix until a ball forms. Turn dough out onto lightly floured surface and knead until smooth and elastic adding only enough flout to make a soft dough that doesn't stick to the kneading surface. Place dough in greased bowl, cover and let rise in warm place for 1 1/2 hours. Punch dough down, cover tightly and refrigerate overnight. In the morning; take dough out of fridge and let rest at room temperature for 1/2 hour. Roll out to 1/2" thick on lightly floured surface, cut out doughnuts rerolling scraps once. You should get 16 - 3 1/2" donuts, cut the remaining dough into holes. Cover and let rise in warm place for a good 30 minutes. Glaze: Beat icing sugar, corn syrup, 1/2 cup water, 2 tblsps. butter and vanilla until smooth. Heat oil in electric skillet to between 325-345 degrees. Fry doughnuts for 3-4 minutes per side until golden. Drain on paper towel; dip warm doughnuts into glaze and let drip on cooling rack placed over a cookie sheet.
This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!
Portion size6 servings
Credits :Canadian Living Magazine: November 2015
trimmed, cored and coarsely chopped
boneless skinless chicken thighs
about 285 g total, cut in bite-size pieces
thinly sliced smoked farmer's
white kidney bean
drained and rinsed
fresh bread crumbs
per serving: about
Total fat13 g
Saturated fat4 g
Total carbohydrate28 g
In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium heat; cook onion, fennel, carrots, garlic, thyme and rosemary, stirring often, until beginning to soften, about 5 minutes. Using slotted spoon, remove to plate. Set aside.
Sprinkle chicken with salt. Add remaining oil to Dutch oven; heat over medium-high heat. Cook chicken and sausage, stirring occasionally, until no longer pink, about 4 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
Stir in onion mixture, tomatoes, beans and 1 cup water, scraping up browned bits; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until slightly thickened and vegetables are tender, 5 to 7 minutes. Discard thyme.
While stew is simmering, in skillet, melt butter over medium heat; cook bread crumbs, stirring often, until golden brown, about 5 minutes. Stir in 1 tbsp of the parsley.
Stir remaining parsley into stew. Sprinkle with bread crumb mixture.
Tip from The Test Kitchen: To make fresh bread crumbs, pulse cubed day-old bread in a food processor until they're in fine crumbs. Place any leftovers in a resealable freezer bag, pressing out as much air as possible, and freeze for up to four weeks.
Galettes are the perfect fall dessert because you get all the flavour of a flaky fruit-filled pie but with a rustic home-style look. Firm Bosc pears are ideal for baking; they stay crisp when ripe and keep their shape.
Prep time25 minutes
Total time1 hour & 30 minutes
2 1/2 cups
large Bosc pears
(about 950 g total), peeled, cored and sliced lengthwise in 1/2-inch thick wedges
(such as Maldon) (optional)
Per each of 10 servings: about
Total fat18 g
Saturated fat11 g
Total carbohydrate45 g
Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Drizzle with ice water; toss with fork, adding up to 2 tbsp more ice water if needed, until dough comes together. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)
On lightly floured work surface, roll out dough into 17-inch circle; transfer dough to parchment paper–lined large rimless baking sheet.
Filling: Spread butter over pastry, leaving scant 2-inch border; sprinkle with 1 tbsp of the sugar and the cinnamon.
Toss together pears, flour, ginger, nutmeg and remaining sugar. Arrange in even layer over buttered pastry. Fold over pastry edge to make 13-inch round.
Whisk egg yolk with 2 tsp water; brush over pastry. Bake on bottom rack of 375°F oven until golden, 50 to 60 minutes. Let cool completely on pan.
In small microwaveable bowl, microwave honey on high for 10 seconds; brush over filling. Sprinkle with salt (if using).
Makes 8 to 10 servings.
How to cut butter into flour
Test Kitchen Food Specialist Jennifer Bartoli shows you how to cut butter into flour so you can make a deliciously flakey pie crust.
Always prep your ingredients before getting started on a recipe. Here, chop the white chocolate for the custard before you heat the milk; that way, you can stir in the chocolate immediately, while the custard mixture is still hot, ensuring that the chocolate melts smoothly.
Prep time50 minutes
Total time6 hours & 30 minutes
Portion size8 servings
1 1/2 cup
chocolate wafer crumbs
White Chocolate Custard:
2 1/4 cups
good-quality white chocolate
(about 2 1/3 oz), chopped
whipping cream (35%)
good-quality white chocolate
(about 2 oz), shaved
Per serving: about
Total fat32 g
Saturated fat18 g
Total carbohydrate43 g
Crust: In large bowl, mix wafer crumbs with butter until moistened. Press into bottom and up side of 9-inch pie plate. Bake in 325°F oven until firm and dry, about 12 minutes. Let cool completely.
White Chocolate Custard: Meanwhile, in bowl, whisk together egg yolks, 1 cup of the milk, the sugar and cornstarch.
In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to pan; cook, whisking, until thick enough to mound on spoon, about 7 minutes.
Strain through fine-mesh sieve into clean bowl; stir in chocolate until melted, about 1 minute. Place plastic wrap directly on surface. Refrigerate until chilled, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Scrape custard into crust, smoothing top. Refrigerate until custard is set, about 3 hours.
Topping: Beat together cream, vanilla and sugar until stiff peaks form; spoon over top of filling. Sprinkle with chocolate.
Slices of fresh berries, chunks of graham crackers and velvety cream cheese give these pops a nice, satisfying texture. Bonus: The cream cheese drastically slows down melting time, making these frozen treats ideal for a super-hot day.
Portion size8 servings
Credits :Canadian Living Magazine: June 2015
half (250 g pkg)
whipping cream 35%
(4-3/4 inches x 2-1/4 inches/12cm x 6cm) broken in bite-size pieces
per ice pop: about
Total fat11 g
Saturated fat6 g
Total carbohydrate16 g
In bowl, stir together strawberries, sugar and lemon juice; let stand for 15 minutes.
Meanwhile, in separate bowl, beat cream cheese with cream until stiff, about 2 minutes. Stir in graham crackers and strawberry mixture.
Spoon scant 1/2 cup into each of 8 ice pop moulds, leaving 1/4-inch (5 mm) headspace. Insert pop sticks into centres; freeze until firm, about 3 hours.