In large bowl, beat meringue powder with water until foamy, about 2 minutes. Beat in sugar until stiff, about 9 minutes. Divide between 2 bowls; tint 1 of the bowls desired colour. Divide each bowl in half to make 2 white and 2 coloured small bowls. Cover with damp cloths to prevent drying out.
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Portion size14 servings
Credits :Canadian Living Magazine: April 2016
1 1/2 cup
each baking powder and
1 3/4 cup
per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate11 g
In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Whole wheat Buttermilk Pancakes Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
Banana Buttermilk Pancakes Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
Blueberry Buttermilk Pancakes Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.
This breakfast-inspired sandwich goes well with a handful of cherry tomatoes. If your little one is adventurous, try adding chopped fresh chives to the egg. Pack the cucumbers separately to keep the bread from getting soggy.
Portion size1 serving
Credits :Canadian Living Magazine: September 2014
whole wheat bread
per serving: about
Total fat13 g
Saturated fat4 g
Total carbohydrate43 g
In bowl, use fork to mash egg together with mustard.
In skillet, cook bacon over medium heat, turning once, until crisp, about 5 minutes. Transfer to paper towel–lined plate to cool. Chop into 1-inch (2.5 cm) pieces.
Spread egg mixture over 1 slice of the bread; top with bacon and the remaining slice of bread. Add cucumber to sandwich just before serving.
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.
Portion size24 servings
Credits :Canadian Living Magazine: March 2016
salt and pepper
all-purpose flour or
per piece: about
Total fat4 g
Saturated fat1 g
Total carbohydrate1 g
In bowl, sprinkle chicken with salt and pepper. Sprinkle with flour; toss to coat. Arrange on lightly greased nonstick foil– or parchment paper–lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning once, until crisp and golden, 45 to 50 minutes.
Tip from The Test Kitchen: Chicken wings that are sold separately and trimmed are a real time-saver. If you can't find them at your local grocery store, cut the tips off of whole chicken wings, then cut each wing in half at the remaining joint.
Change it up:
The Ultimate Crispy Buffalo Chicken Wings In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 tbsp butter, 1 tsp Worcestershire sauce and 1/2 tsp onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.
The Ultimate Crispy Barbecue Chicken Wings In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last 5 minutes of baking.
Master the (very simple!) art of crêpe-making and you've got endless possibilities, both savoury and sweet. The thin unleavened pancakes are an ideal base for everything from veggies and meat to fruit and chocolate.
Portion size8 servings
Credits :Canadian Living Magazine: May 2015
1 1/3 cup
per crepe: about
Total fat6 g
Saturated fat3 g
Total carbohydrate16 g
In bowl, whisk flour with salt. In separate bowl, whisk together eggs, milk and half of the butter; pour over flour mixture and whisk until smooth. Strain through fine-mesh sieve. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Heat 10-inch (25 cm) nonstick skillet or crêpe pan over medium heat. Brush skillet with some of the remaining butter. Pour scant 1/3 cup batter into centre of skillet, tilting and swirling to coat bottom.
Cook, flipping when edge begins to curl away from skillet, until set and edge is light golden, about 90 seconds.
Transfer to plate; cover to keep warm. Repeat with remaining batter, brushing skillet with remaining butter between each crêpe. (Make-ahead: Layer between parchment paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month. Reheat in microwave or remove plastic wrap, cover in foil and heat in oven until warm.)
Change it up: The Ultimate Chocolate Crêpes
Reduce flour to 1 cup. Add 1/4 cup cocoa powder, sifted; and 3 tbsp granulated sugar to flour mixture. Continue with recipe.
Wrap up or stack your crêpes with these flavourful filling suggestions. Savoury:
• bacon + grilled chicken + avocado + tomato + lettuce + mayo
• steamed asparagus + Swiss cheese + b?chamel sauce
• ham + sauteed mushrooms + Brie
• smoked salmon + crême fraîche + dill Sweet:
• cherries + sweetened mascarpone + melted dark chocolate (Tip: Use The Ultimate Chocolate Crêpes)
• squeeze of lemon juice + sugar
• saut?ed apple slices + maple syrup + whipped cream
• berry jam + ice cream + icing sugar