Bake recipes

Other preparation methods:

• Blanche/Parboil
• Blend
• Boil

1. 421.

   Canadian Cordon Bleu with Potatoes

   • I find this dish simple and lets the different flavours stand independently. A dish made by my favourite chef Michael Smith inspired me. I serve...
2. 422.

   Canadian Gouda and Roast Tomato-Stuffed Butternut Squash

   • Halve squashes lengthwise; scoop out seeds. Cut each tomato into 6 wedges. Combine butter, garlic, salt and pepper; lightly brush 2 tbsp (30 mL)...
3. 423.

   Canadian Living Mexican Chili Lasagna

   • Hearty and filling fare for hungry families.
4. 424.

   Canadian Living Mexican Lasagna

   • In nonstick skillet, sauté chicken over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes. Drain off fat. Add...
5. 425.

   Canadian Parmesan-Stuffed Dates Wrapped with Bacon

   • I love to entertain and especially enjoy offering unique and tasty appetizers. These have an intense flavour and are always popular. The components...
6. 426.

   Canadian Ricotta Tartlets and Salad with Tarragon Vinaigrette

   • Grease 12 mini muffin cups; sprinkle sides and bases with 2 tbsp (25 mL) of the Parmesan cheese to coat evenly. Set aside. In bowl, beat...
7. 427.

   Canadian Three-Cheese Spinach Pizza

   • On lightly floured surface, roll out dough into 14-inch (35 cm) round; centre on greased pizza pan. Brush with oil; sprinkle with garlic, pepper...
8. 428.

   Candied Walnuts

   • These simple-to-make snacks are delicious on their own or tossed in salads.
9. 429.

   Candy Cane Cheesecake

   • Add restaurant pizzazz by drizzling chocolate sauce onto each plate before adding the cheesecake.
10. 430.

    Candy Cane Cookies

    • Use a heavy pan or rolling pin to crush the candy canes, then shake through a fine sieve to remove the powdery bits. Avoid the food processor...
11. 431.

    Candy Cane Kisses

    • The trick to making these meringue stripes look like candy canes is so easy you won't believe it.
12. 432.

    Candy Cane Slices

    • This family favourite from Diane Zajac of Peterborough, Ont., has appeared on her Christmas table for about 20 years.
13. 433.

    Canelloni

    • This meal requires a little effort but the rewards are well worth it.
14. 434.

    Cannelloni with Fresh Tomato Sauce

    • Simple and straight forward, these light-tasting cannelloni celebrate the sweet dairy flavour of fresh ricotta cheese and intensely ripe harvest...
15. 435.

    Cannelloni with Lemon Ice Cream and Warm Berry Compote

    • My advice at Bacchus: save room for desserts. They are decadent — and shareable. Here, tangy lemon ice cream fills a crisp tuile playfully...
16. 436.

    Cannoli Tartlets

    • Pastry: In large bowl, beat butter with sugar until light and fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour, cocoa and...
17. 437.

    Canoe Rice Pudding with Rhubarb Compote

    • It might come as a surprise that one of the most popular desserts in such an elegant restaurant as Canoe is a homey rice pudding -- fancied up, of...
18. 438.

    Cappuccino Slices

    • In large bowl, beat butter with sugar until fluffy; beat in vanilla and salt. Stir in flour to make smooth dough; divide in half. Roll each...
19. 439.

    Caramel Almond Tart

    • With a pat-in pastry and stir-together filling, this tart is easy and quick to prepare. Look for sliced almonds with the skins on for more...
20. 440.

    Caramel Apple Upside-Down Cake

    • The caramel melts while cooking and coats the apples when this cake is turned out.
21. 441.

    Caramel Chocolate Custard

    • Called bonet in Italy's Piemonte region, where these individually baked custards originated, this dessert is deliciously like a gooey chocolate...
22. 442.

    Caramel Citrus Flan

    • Flan, a light baked egg custard self-sauced with caramel syrup, is a popular dessert in Mexico, Latin America and Spain. 
23. 443.

    Caramel Coconut Blondies

    •  Keep the blondies in the pan to overwrap and take to your bake sale. 
24. 444.

    Caramel Corn

    • Caramel Coating: In small saucepan, combine sugar, butter, corn syrup and salt over high heat; bring to boil. Let cool, stirring, for 2...
25. 445.

    Caramel Pecan Bars

    • In bowl, beat butter, sugar and vanilla until creamy. Blend in flour, 1/2 cup (125 mL) at a time. Pat into lightly greased 15- x 10-inch (40 x 25...
26. 446.

    Caramel Pecan Cookie Bars

    • With a crunchy top and too-good-to-be-true shortbread base, these buttery bars are guaranteed to become a part of your traditional Christmas...
27. 447.

    Caramel Pumpkin Custard

    • Pastry chef Miriam Folkins prefers the dense orange butternut squash to pumpkin in this delicious Thanksgiving version of crème caramel.
28. 448.

    Caramel-Baked Apples with Mascarpone

    • Enjoy a fall celebration with our "Heavenly Harvest Menu" in the October 2006 issue of Canadian Living magazine.
29. 449.

    Caramel-Baked Pear Sundaes

    • Preheat oven to 400°F. In small saucepan, warm pear juice with lemon juice; keep warm. In 16-cup (4 L) deep heavy-bottomed saucepan, stir...
30. 450.

    Caramel-Topped Semolina Cake

    • Centre rack in oven; heat to 350°F (180°C). Have 8-inch (1.2 L) round cake pan (preferably with at least 1-1/2-inch/4 cm side) at hand. In...

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