- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2008
- 1 cup all-purpose flour
- 1/3 cup ground almonds
- 1/4 cup icing sugar
- 1/4 teaspoon finely grated lemon rind
- 1 pinch salt
- 1/3 cup unsalted butter cubed
- 1 egg yolk
If comfort food is what you're after, nothing beats a generous helping of creamy, oozy mac and cheese. This recipe is the yummiest version – and the only one you'll ever need.
Gingerbread Apple Trifle image Credits: Gingerbread Apple Trifle image
Soaked in rum and layered with juicy cinnamon apples and vanilla custard, spiced gingerbread steals the spotlight in this holiday favourite.
Chocolate Pumpkin Swirl Loaf Credits: Jodi Pudge
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg. Stir in chocolate chips and crystallized ginger.
In separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl; fold melted chocolate into 1 bowl of the batter until combined.
Alternately drop spoonfuls of light and dark batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top. Bake in 350° oven until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
Tip from The Test Kitchen: To make sure your loaf pan holds 1.5 litres, measure it by filling it with water. Not all brands are standardized, and volume will affect the baking time.
Chili-Lime Sweet Potato Tacos IMAGE Credits: Chili-Lime Sweet Potato Tacos IMAGE
Packed with hearty lentils, these tasty tacos are super satisfying. We've used dried green lentils rather than canned because they contain far less sodium and have a better texture.