Get the kids involved in making this bread. Invite them to shape and dip the little balls and sample their results.
Portion size16 servings
Credits :Canadian Living Fall 2005
active dry yeast
Per serving: about
Total fat10 g
Saturated fat4 g
Total carbohydrate52 g
Sweet Dough: In stand mixer, combine 2 tsp of the sugar and 1/4 cup warm water, stir to dissolve sugar. Sprinkle in yeast; let stand until frothy, about 10 minutes.
Meanwhile, in small saucepan, heat milk, remaining sugar, butter and salt until butter is melted; let cool to lukewarm. Stir into yeast mixture. Beat in eggs. Add enough of the flour, 1 cup (250 mL) at a time, to form shaggy dough. Turn out onto lightly floured surface; knead, adding enough of the remaining flour as necessary, until smooth and elastic, about 10 minutes.
Transfer to large greased bowl; turning to coat. Cover with plastic wrap; let rise in warm,draft-free place until doubled in bulk, about 1-1/2 hours.
Punch down dough; turn out only lightly floured surface. Divide in half; roll each into 15-inch (38 cm) log. Cut each into 30 pieces; shape each piece into smooth ball.
Place butter in shallow bowl. In separate shallow bowl, combine sugar, pecans and cinnamon. Roll balls in butter then in sugar mixture to coat. Place in generously greased 10-inch (4 L) tube or 10-inch (3 L) Bundt pan. Cover and let rise until doubled in bulk, about 1 hour.
Bake in 350?F (180?C) oven until golden and bread sounds hollow when tapped on bottom, about 40 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
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.
Moist, savoury mini muffins are the perfect bite-size addition to lunch for kids who love little snacks. To satisfy your finger-food lover, load up a lunch box with two or three muffins, some sliced veggies, grapes and hummus.
Portion size24 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
1 1/4 cup
Per muffin: about
Total fat2 g
Saturated fat1 g
Total carbohydrate6 g
In large bowl, whisk together flour, sugar, baking soda and salt. Whisk together egg, buttermilk and butter; pour over dry ingredients. Sprinkle with Cheddar cheese, ham and onion; stir just until combined.
Spoon into 24 greased mini muffin cups. Bake in 400°F (200°C) oven until cake tester inserted in centre of several comes out clean, 15 to 18 minutes.
Let cool in pan on rack for 2 min- utes. Transfer to rack and let cool completely. (Make ahead: Store in airtight container for up to 2 days or wrap individually and freeze in air- tight container for up to 2 weeks.)
Change it up Corn and Roasted Red Pepper Mini Muffins
Increase salt to 1/4 tsp. replace ham and Cheddar cheese with 1/3 cup each fresh or thawed frozen corn kernels and finely diced roasted red pepper.
Pork and apple is a classic combo— one that kids are especially fond of. Ask for roast pork loin at the deli counter it's less salty than ham and has a mild smoky flavour. Round out this lunch with yogurt and some fresh berries.
Portion size1 serving
Credits :Canadian Living Magazine: September 2014
whole wheat tortillas
(6 inches/15 cm)
green leaf lettuce
(about 40 g total)
per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate35 g
Arrange tortillas on cutting board; top each with lettuce, pork loin and applesauce. Roll each tortilla up tightly; cut in half or into rounds. (Make-ahead: Refrigerate in airtight container for up to 12 hours.)