It might seem odd to bake an avocado, but you'll love how creamy and luscious it becomes—especially with a bacon-topped egg nestled in the centre. Serve with a dash of hot sauce and a few toast soldiers for dipping.
Portion size4 servings
Credits :Canadian Living Magazine: May 2014
halved and pitted
salt and pepper
PER SERVING: about
Total fat21 g
Saturated fat4 g
Total carbohydrate8 g
In skillet, cook bacon over medium heat, turning once, until crisp, about 8 minutes. Drain on paper towel–lined plate. Chop bacon; keep warm.
Using spoon, scoop out some of the avocado flesh, leaving 1/2-inch (1 cm) thick walls; reserve flesh for another use.
Place each avocado half, cut side up, in well of muffin tin to stabilize; sprinkle with half each of the salt and pepper. Crack one egg into each avocado half; sprinkle with bacon and remaining salt and pepper.
Bake in 425 F (220 C) oven until whites are just set and yolks are still runny, about 15 minutes. Let stand for 5 minutes before serving.
Bars and squares are go-to desserts for holiday goody trays because they're often easier to make than cookies. These pretty citrusy bars are no exception—plus, you can make them ahead and simply pull them out of the fridge when guests arrive.
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2015
2 1/2 cups
2 1/4 cups
per bar: about
Total fat3 g
Saturated fat2 g
Total carbohydrate13 g
In large bowl, beat together butter, 1/2 cup of the granulated sugar and the salt until light and fluffy; stir in 2 cups of the flour, 1 cup at a time. Press into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325°F (160°C) oven until golden, 35 to 40 minutes. Let cool slightly.
Meanwhile, in bowl, beat eggs with remaining granulated sugar until pale and thickened, about 5 minutes. Beat in grapefruit zest, grapefruit juice and lemon juice. Stir in remaining flour and baking powder. Pour over crust, smoothing top.
Bake in 325°F (160°C) oven until centre is set yet still jiggles slightly, 25 to 30 minutes. Let cool completely in pan, about 1 hour. Dust with icing sugar. Lift out onto cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days.)
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.
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.