This treat tastes like a cross between traditional peanut brittle and sesame crisps. Salted nuts add a nice contrast to the sweet, sticky corn syrup. For the best results, be sure to use an accurate digital candy thermometer.
In large saucepan, bring sugar, corn syrup and 3/4 cup water to boil over medium heat, stirring until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 235°F or 1 tsp mixture dropped in cold water forms soft pliable ball, about 10 minutes.
Stir in butter and salt; boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat. Immediately stir in nuts, sesame seeds, vanilla and baking soda.
Immediately pour onto parchment paper–lined baking sheet. Using greased offset palette knife, spread in even layer to desired thickness. Let cool completely in pan. Break into shards. (Make-ahead: Store in airtight container in cool dark place for up to 1 week.)
These hand-held cups not only take less time to make than a full-size strudel but also result in less mess for guests. Use sweet-tart baking apples for the best flavour.
Prep time20 minutes
Total time1 hour & 15 minutes
(such as Northern Spy, Braeburn, Gala or Golden Delicious), peeled, cored and thinly sliced
frozen phyllo pastry
Per piece: about
Total fat11 g
Saturated fat5 g
Total carbohydrate33 g
In large skillet, melt half of the butter over medium heat; cook apples, stirring often, until tender, about 12 minutes. Remove from heat; stir in almonds, honey, lemon juice and salt. Scrape into bowl; refrigerate until lukewarm, about 20 minutes.
In small microwaveable bowl, microwave remaining butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and some of the remaining butter. Halve layers lengthwise; cut crosswise into thirds to make 6 squares.
Press 1 square into bottom and up side of each well of 6-count muffin pan, leaving overhang. Divide apple mixture among cups; fold overhang over top of filling. Brush tops of phyllo with remaining butter. Bake in 350°F oven until golden, 28 to 30 minutes. Let cool in pan for 5 minutes; transfer to serving plates. Dust with icing sugar.
Let the gentle simmer of your slow cooker do the work for you. Spend a few minutes prepping the ingredients before you head out for the day and be greeted in the evening by the warming aroma of this chunky, rich pasta sauce.
Portion size8 servings
Credits :Canadian Living Magazine: September 2014
mild Italian sausages
casings removed and broken in bite-size pieces
chopped in 3/4-inch (2 cm) pieces
pkg (227 g)
bottle (660 ml)
strained tomatoes (passata)
Italian herb seasoning
hot pepper flakes
salt and pepper
grated parmesan cheese
fresh basil leaf
per serving: about
Total fat14 g
Saturated fat5 g
Total carbohydrate79 g
In slow cooker, combine sausages, onion, eggplant, mushrooms and garlic; stir in strained tomatoes, tomato paste, vinegar, Italian seasoning, hot pepper flakes, salt and pepper. Cover and cook on low heat until sausage is cooked through and eggplant is tender, 6 to 8 hours.
Whisk flour with 1 tbsp water until smooth; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days.)
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente; drain. Spoon sauce over pasta; top with Parmesan cheese and basil.
This impressive roast is coated in a crispy, flavour-packed crust that adds elegance to your dinner plate. To carve, remove the bones and cut thin slices across the grain. If you have guests who prefer different levels of doneness, save the centre slices for the rare-beef lovers and the outer pieces for those who prefer their meat well done.
Prep time30 minutes
Total time3 hours & 30 minutes
Portion size12 servings
beef standing rib premium oven roast
(about 3.25 kg)
, finely grated or pressed
dry red wine
sodium-reduced beef broth
salt and pepper
Per serving: about
Total fat35 g
Saturated fat14 g
Total carbohydrate4 g
Roast: Place beef, bone side down, on greased rack in roasting pan. Brush top and sides of beef with mustard. Stir together rosemary, thyme, peppercorns, garlic, orange zest and salt; spread over beef, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Roast in 450°F oven for 19 minutes. Reduce heat to 275°F; roast, basting occasionally if necessary, until instant-read thermometer inserted in centre reads 140°F for medium-rare, 2 1/2 to 3 1/4 hours. Transfer to cutting board; let rest for 15 minutes before slicing across the grain.
Gravy: While beef is resting, discard all but 1/4 cup of fat from pan. Sprinkle in flour; cook over medium heat, stirring, until fragrant and golden, about 3 minutes. Pour in wine; cook, whisking, until thickened, about 1 minute. Add broth, orange juice, mustard, salt and pepper; cook, whisking, until thickened, about 5 minutes. Stir in additional broth or water if necessary to reach desired consistency. Strain through fine-mesh sieve into serving bowl. Serve with beef.
How to fix lumpy gravy
Are you struggling to fix your lumpy gravy? Our Test Kitchen experts show you an easy tip for getting out the lumps in your gravy.