I usually serve these bread sticks as a side to complement a meal. If you have bread machine you could prepare pizza dough that way. If not you can buy dough at the grocery store.
Portion size8 servings
Pizza Dough recipe
Italian salad dressing
Preheat oven to 400ºF. Spread 1-1/2 lb pizza dough on a 11 x 13 cookie sheet. Spread Italian dressing all over the dough. Sprinkle the three cheeses on top. Bake for 20 to 25 minutes until golden brown. Slice into 1 "to 2" strips and serve warm.
Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.
In skillet, melt butter over medium heat; cook onion, stirring occasionally, until tender and golden, about 20 minutes. Stir in vinegar, salt and pepper.
On parchment paper–lined rimless baking sheet, unroll 1 sheet of the pastry. Top with half each of the onion mixture, artichokes, sun-dried tomatoes and spinach. On separate baking sheet, repeat with remaining pastry, onion mixture, artichokes, sun-dried tomatoes and spinach. Bake, 1 sheet at time, in 425°F oven until edges are golden, 18 to 20 minutes. Cut each sheet into 16 squares.
Tip from The Test Kitchen: If the onion begins to stick to the skillet, add up to a tablespoon of water, a little at a time.
Enjoy the campfire taste of s'mores year-round—no roaring fire required! These three-ingredient, no-bake drop cookies are the ultimate holiday treat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
1 1/2 cup
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate12 g
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat.
Stir in graham wafers and marshmallows. Drop by rounded 1 tbsp onto parchment
paper–lined baking sheets. Refrigerate until firm, about 30 minutes. (Makeahead: Refrigerate in airtight container for up to 1 week.)
"Rich butterscotch pudding fills these sweet shortbread cups, which are easy to serve at a sit-down dinner or a cocktail party–style gathering. A hint of Scotch whisky and shards of nutty, buttery toffee make them the most elegant hand-held sweets you'll ever serve." — Amanda Barnier, Food specialist
Portion size12 servings
Credits :Canadian Living Magazine: January 2016
each all-purpose flour and
1 1/3 cup
1 1/3 cup
Scotch Whipped Cream:
whipping cream 35%
sliced skin-on (natural)
per mini pie: about
Total fat24 g
Saturated fat14 g
Total carbohydrate36 g
Pastry: In large bowl, beat butter with icing sugar until smooth; beat in vanilla and salt. Stir in flour just until combined; knead to form smooth dough.
Roll by scant 2 tbsp into 12 balls. Press 1 ball into bottom and up side of each well of lightly greased 12-count muffin pan. Refrigerate for 1 hour. Prick all over with fork. Bake in 375°F (190°C) oven until edges are golden, 10 to 12 minutes. Let cool in pan for 5 minutes; transfer to rack to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days.)
Butterscotch Pudding: While pastry is cooling, in large saucepan, whisk together brown sugar, flour, cornstarch and salt; whisk in milk until smooth. Cook over medium heat, whisking constantly, until thick enough to mound on spoon, 6 to 8 minutes.
In small heatproof bowl, whisk egg yolks; whisk in one-quarter of the brown sugar mixture. Return to saucepan; whisk in butter and vanilla until butter is melted.
Strain through fine-mesh sieve into bowl; place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Toffee Shards: While pudding is chilling, in saucepan, bring sugar, butter, salt and 1 tbsp water to boil over medium heat, stirring with wooden spoon until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 280°F (138°C) or 1 tsp mixture dropped in cold water forms hard pliable threads, about 15 minutes. Stir in almonds.
Immediately pour onto parchment paper–lined rimmed baking sheet. Using offset palette knife, smooth top. Let cool completely on pan. Break toffee into shards. (Make-ahead: Layer between waxed paper in airtight container; store for up to 7 days.)
Scotch Whipped Cream: While toffee is cooling, in large bowl, beat together cream, icing sugar and whisky until stiff peaks form.
Assembly: Spoon about 3 tbsp of the pudding into each pastry cup. Top each with 1 tbsp of the whipped cream and toffee shard. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Roasting the squash before layering it in the gratin enhances its flavour. This step also cuts down on Turkey Day prep—just sprinkle on the topping and pop it into the oven after the turkey comes out.
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
about 2kg, peeled, seeded and cut in 3/4-inch (2 cm) cubes
white and light green parts only
1 1/2 teaspoon
per each of 10 servings: about
Total fat12 g
Saturated fat7 g
Total carbohydrate21 g
In large bowl, toss together squash, oil and 1/4 tsp each of the salt and pepper; arrange in single layer on lightly greased foil-lined rimmed baking sheet. Roast on bottom rack of 450?F (230?C) oven, tossing once, until tender and edges are light golden, 20 to 25 minutes. Transfer to greased 8-cup (2 L) baking dish.
While squash is roasting, in saucepan, melt butter over medium heat; cook leek, garlic and 1 tsp of the thyme, stirring often, until softened, about 5 minutes. Sprinkle with flour; cook, whisking constantly, for 1 minute. Whisk in milk, mustard, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, stirring, until thick enough to coat back of spoon, about 5 minutes. Stir in 1 cup of the Cheddar.
Pour leek mixture over squash. (Makeahead: Cover and refrigerate for up to
24 hours. Let stand at room temperature for 1 hour before continuing with recipe.) Sprinkle with remaining Cheddar and thyme. Cover and bake in 425?F (220?C) oven for 30 minutes; uncover and bake until top is browned, 10 to 15 minutes.