In bowl, toss together cabbage, carrots and green onions. Stir together sour cream, mayonnaise, vinegar and hot pepper sauce; pour over cabbage mixture and combine. Cover; refrigerate for up to 4 hours. Just before serving, stir in walnuts and salt.
This bark has a refreshing kick that's perfect for mint-chocolate lovers. Most bulk-food stores have crushed candy canes, but you can make your own by pulsing the candies in a food processor.
Portion size12 servings
Credits :Canadian Living Magazine: November 2015
pkg (300 g)
Pure Semi-Sweet Mint Chocolate Chips
pkg (225 g)
Pure Semi-Sweet Chocolate Chips
CHIPITS White Chocolate Chips
crushed candy canes or
per piece: about
Total fat18 g
Saturated fat11 g
Total carbohydrate44 g
Set aside 1/4 cup of the mint chocolate chips. In heatproof bowl set over saucepan of hot (not boiling) water, melt semisweet chocolate chips and remaining mint chocolate chips, stirring occasionally. Remove from heat.
In separate bowl over saucepan of hot (not boiling) water, melt white chocolate chips, stirring until smooth. Stir 2 tbsp of the candy canes into the white chocolate.
Scrape semisweet chocolate mixture onto foil-lined rimmed baking sheet. With rubber spatula, spread to 1/2-inch (1 cm) thickness. Dollop with white chocolate mixture; using tip of knife, swirl together to make marbled pattern. Sprinkle with remaining candy canes and reserved mint chocolate chips, pressing lightly to adhere. Refrigerate until firm, about 45 minutes. Cut into shards. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
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.
The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.
Prep time10 minutes
Total time10 minutes
tub (227 g)
crab claw meat
, drained and coarsely chopped
These citrus-packed chewy treats make the perfect holiday dessert. Use wet hands when shaping your macaroons to avoid a mess.
Prep time30 minutes
Total time1 hour & 30 minutes
unsweetened desiccated coconut
1 1/4 teaspoon
grated clementine zest
(about 2 oz), melted
Per cookie: about
Total fat6 g
Saturated fat5 g
Total carbohydrate9 g
In bowl, whisk coconut with 1 tsp of the clementine zest. Set aside.
In food processor, pulse clementines until finely chopped.
In small saucepan, bring clementines and 1/4 cup of the sugar to boil. Reduce heat and simmer, stirring occasionally, until mixture reaches jam-like consistency and is reduced by half, about 7 minutes. Let cool completely, about 30 minutes.
In large bowl, beat together egg whites, remaining sugar and cornstarch until foamy. Stir in coconut mixture and clementine mixture. Let stand until liquid is absorbed, about 5 minutes.
Roll by 1 tbsp into balls. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300°F oven until bottoms are light golden, 20 to 25 minutes. Let cool completely on pans.
Drizzle with white chocolate; sprinkle with remaining clementine zest. Refrigerate until white chocolate is set, about 10 minutes. (Make-ahead: Store in airtight container for up to 3 days.)