I created this recipe about a year ago and has since become a family favourite. My inspiration for this lasagne came after visiting a local farmers market in August, when all the produce was fresh, in season, and unbelievably delicious! When the sauce is made using fresh tomatoes, there is no better way to showcase fresh Ontario produce. This dish makes a LOT, so is perfect for serving when company is over, or for lots of leftovers!
"Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing." — Annabelle Waugh, Food director
Portion size24 servings
Credits :Canadian Living Magazine: January 2016
Cream Cheese Icing:
each baking powder and
1 1/2 cup
per cupcake: about
Total fat22 g
Saturated fat6 g
Total carbohydrate48 g
Cupcakes: In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together brown sugar, granulated sugar, eggs, oil and vanilla until smooth; pour over flour mixture. Stir just until moistened. Fold in bananas, pineapple and pecans.
Divide batter among 24 paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 23 to 25 minutes. Let cool completely in pan. (Make-ahead: Transfer to resealable freezer bag; freeze for up to 2 weeks. Bring to room temperature before continuing with recipe.)
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Pipe or spread icing onto cupcakes. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 1 day. Bring to room temperature before continuing with recipe.)
Garnish: Top each cupcake with 1 banana chip and 1 pecan half.
Pineapple Flowers: Using chef's knife, trim top and bottom from 1 large pineapple. Slice off skin, following contour of pineapple. Using vegetable peeler, remove any remaining eyes. Lay pineapple on its side; slice crosswise into scant 1/8-inch (3 mm) thick rounds. Arrange on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 225°F (110°C) oven, turning pineapples once and switching and rotating pans every 30 minutes, until leathery and lightly darkened around edges, 2 1/2 to 3 hours. Press slices into muffin pan wells. Let stand for at least 12 hours.
Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
Prep time5 minutes
Total time7 minutes
Portion size1 serving
1 1/4 cup
cubed (1 inch)
Per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate47 g
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.
You may have seen chocolate-dipped bacon at your local food fair or bacon in chocolate-bar form at your local specialty store, but I promise you that this version surpasses anything else. Dipping the candied bacon only halfway allows guests to grab a piece without getting their hands covered in chocolate.
Portion size18 servings
(about 8 oz/225 g)
good-quality dark chocolate
(such as Lindt), melted
Cut each slice of bacon crosswise into 3 pieces; place on lightly greased rack on foil-lined rimmed baking sheet. Sprinkle with one-third of the sugar, pressing gently to adhere.
Bake in 400F (200C) oven until sugar starts to bubble, about 7 minutes. With tongs, turn bacon; sprinkle with remaining sugar. Bake until sugar is golden and bubbly and bacon is lightly crisp, about 8 minutes. Let cool completely.
Dip each bacon piece halfway into chocolate, allowing any excess to drip off. Place on waxed paper–lined baking sheet; refrigerate until set, about 10 minutes.
"Making a pie in a large jelly roll pan means you can easily serve a crowd.
Plus, a slab is so much simpler to transport and slice without making a mess. Talk about a win-win!" — Gilean Watts, Food specialist
Portion size24 servings
Credits :Canadian Living Magazine: January 2016
1 3/4 teaspoon
cold lard or vegetable shortening
ice water (approx)
apples (such as Gala or Golden Delicious)
peeled, cored and chopped (about 8 cups)
per serving: about
Total fat16 g
Saturated fat8 g
Total carbohydrate43 g
In bowl, whisk flour with 1 1/2 tsp of the salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
In separate bowl, whisk together ice water, sour cream and eggs; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tbsp more ice water if necessary.
Form two-thirds of the dough into disc; form remaining dough into separate disc. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Meanwhile, in large bowl, stir together brown sugar, cornstarch, vanilla, cinnamon and remaining salt. Add apples, cranberries and ginger; toss to coat. Set aside.
On lightly floured work surface, roll out larger pastry disc to 1/8-inch (3 mm) thickness to fit 17- x 13-inch (45 x 33 cm) jelly roll pan with 1-inch (2.5 cm) high sides. Fold in half lengthwise; fold again. Transfer to 17- x 13-inch (45 x 33 cm) jelly roll pan; unfold dough, pinching together any tears. Arrange in pan; trim to fit, leaving 1/2-inch (1 cm) overhang and reserving scraps. Spoon apple mixture over crust, spreading to edges.
Roll out remaining pastry disc and scraps to 1/8-inch (3 mm) thickness; cut into 1½-inch (4 cm) wide strips. Weave strips, about 2 inches (5 cm) apart, over filling to form lattice top, pinching together any tears or short strips. Trim ends, leaving 1/2-inch (1 cm) overhang. Lightly brush some of the egg yolk onto bottom pastry rim under each strip; press to seal. Fold both edges under and flute edge. Brush lattice with remaining egg yolk; sprinkle with coarse sugar.
Bake on bottom rack of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C) and bake until filling is bubbling and crust is golden, about 40 minutes. Let cool completely in pan.
Tip from The Test Kitchen: Don't own a jelly roll pan? Look for one alongside baking sheets in the kitchen section of major retailers and department stores.