This is a wonderfully easy recipe for even a beginner and is something that you can put into a slow cooker in the morning or into the oven when you get home from work.
Portion size4 servings
Credits :Donna Huber
1 1/2 lb
brown gravy mix
red wine vinegar
1 1/2 cup
or 2 tins of canned mushrooms
Trim fat from meat and cut into cubes. Brown the meat in a large frying pan with 2 tblsp of olive oil until just brown on the outsides, not cooked completely through. Take the meat out of the pan, add gravy mix, water, red wine, brown sugar, worchestershire sauce and ginger. Bring to a boil stirring constantly. Add 1/2 tsp salt and 1/4 tsp of black pepper. Preheat oven to 350. In a medium size casserole dish put in the meat, add the mushrooms sliced (if using fresh)or the canned ones, and the sliced onion (not chopped) and the bay leaf. Add the sauce on top and stir to mix. Bake for 1 1/2 hours or until the meat is tender. If you like a slightly thicker sauce for the meat, thicken it with a bit of cornstarch dissolved in cold water. Serve over noodles, rice or mashed potatoes.
These squares have all of the layered goodness of apple pie with the ease of a crumble.
Portion size32 servings
Credits :Canadian Living: Holiday Baking 2014
thinly sliced peeled cored Golden Delicious
about 4 large
large-flake rolled oats
per square: about
Total fat8 g
Saturated fat5 g
Total carbohydrate24 g
Crust: In large bowl, beat butter with sugar until fluffy. In separate bowl, whisk together flour, cinnamon and salt; stir into butter mixture in 2 additions. Press into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 350?F (180?C) oven just until edges are turning golden, about 15 minutes. Let cool slightly.
Meanwhile, in bowl, stir together apples, sugar, flour and cinnamon. Set aside.
Crumble Topping: In bowl, combine oats, brown sugar, flour and cinnamon; cut in butter until mixture resembles crumbs.
Spread apple mixture over crust; sprinkle with topping, pressing gently to adhere. Bake on bottom third of 350?F (180?C) oven until apples are soft and topping is golden brown, about 45 minutes. Let cool in pan. Lift out onto cutting board; cut into squares.
Fresh nutmeg and a splash of rum extract give this simple treat a seasonal twist. For the best flavour, use good-quality white chocolate.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
white chocolate (about 1 1/4 lb)
sweetened condensed milk
per square: about
Total fat6 g
Saturated fat4 g
Total carbohydrate15 g
In heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, condensed milk, rum extract and all but a pinch of the nutmeg, stirring often, until smooth, about 5 minutes.
Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Sprinkle with remaining nutmeg. Refrigerate until firm, about 3 hours. Lift out onto cutting board; remove paper. (Make-ahead: Wrap in plastic wrap; overwrap in resealable freezer bag. Freeze for up to 2 weeks. Thaw in refrigerator before continuing.) Using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)
Tip from The Test Kitchen: Whole nutmeg lasts significantly longer than preground spice, and it has a much richer flavour. Buy whole seeds and store them in an airtight container, then use a rasp or Microplane to grate when needed.
Panettone, a tall and cylindrical sweet bread made from a buttery, egg-rich dough, is an Italian Christmas classic. While it's traditionally made with dried fruit, we've added indulgent chocolate and roasted hazelnuts for the most decadent dessert possible. Serve with espresso, and use any leftovers for French toast or bread pudding.
Portion size16 servings
Credits :Canadian Living Magazine: December 2014
active dry yeast
such as Frangelico
Per serving: about
Total fat20 g
Saturated fat9 g
Total carbohydrate48 g
Add milk to large bowl; sprinkle yeast over top. Cover with plastic wrap and let stand until yeast begins to rise to surface, about 10 minutes. Stir in 1 cup of the flour to make sticky dough. Cover bowl with greased plastic wrap; let rise in warm draft-free area until bubbly and doubled in size, about 1-1/2 hours.
In separate large bowl, beat together egg yolks, eggs, granulated sugar, hazelnut liqueur, vanilla and salt until pale yellow, foamy and doubled in volume, about 5 minutes. Beat in butter, 1 tbsp at a time. Stir in yeast dough and 3 cups of the flour to make sticky dough. Transfer to well-floured work surface; knead for 8 minutes to make smooth dough, adding as much of the remaining flour as needed. Let rest for 5 minutes.
Press down on dough. Sprinkle with chocolate and hazelnuts; fold over and knead until evenly distributed, about 1 minute. Place in large greased bowl; cover with greased plastic wrap and let rise in warm, draft-free area until doubled in size, about 2 hours.
Press down on dough. Turn out onto floured work surface; shape into ball, pinching bottom to smooth top.
Grease large panettone mould or deep 6-1/4-inch (16 cm) wide saucepan. Line bottom and side with parchment paper, leaving 1-inch (2.5 cm) overhang. Pllace dough, seam side down, in mould. (Make-ahead: Cover and refrigerate for up to 14 hours.
Let stand at room temperature for 1 hour; skip 2-hour rise and prepare panettone for baking as directed.) Cover with greased plastic wrap and let rise in warm draft-free area until doubled in size, about 2 hours.
Cut 1/4-inch (5 mm) deep X in top of loaf; brush top with butter. Bake in bottom third of 350?F (180?C) oven until cake tester inserted in centre comes out clean, 65 to 75 minutes; cover with foil once top becomes darker than colour of milk chocolate. Let cool for 1 hour. Pull on parchment paper to remove cake from mould; let cool completely on rack. Sprinkle top with icing sugar. Cut into wedges.
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.