Use this recipe to make our baby onesie cake, perfect for any baby shower.
The versatility of these cookies is endless. White or milk chocolate, or dried apricots or currants make delicious substitutions for the dark chocolate. Make sure you use just a level tablespoonful of dough for each cookie; that guarantees the not-too-thin, chewy texture that will have you reaching for seconds.
With a hint of cinnamon, this is a delicious breakfast scone. If you like raisins or dried cranberries, add 1/2 cup (125 mL) after cutting in the butter.
A mix of baking powder, baking soda and buttermilk makes this bread rise. Bonus: It doesn't require any time-consuming kneading.
This muffinlike loaf is ideal for a brunch or to serve with tea. If using a dark pan, check after one hour as loaves bake slightly faster in dark pans.
There are many varieties of kimchi, the traditional Korean fermented pickled side dish. For these pancakes, you need kimchi made from napa cabbage; it's easy to find in Asian grocery stores or the refrigerated deli section of some supermarkets. Its spicy heat is subtle in these pancakes, so even people sensitive to chilies will enjoy its salty tang.
This bakes into tender, buttery buns in a variety of shapes. Do some of each to make a fabulous breadbasket for your holiday table.
This quick bread, chock-full of carrots, raisins, coconut, walnuts and banana, is great to have on the counter for a quick breakfast fix.
Orange rind and almonds add a touch of elegance to these little cookies.
Graham flour was introduced to Canadians in the mid-19th century by an American health-food promoter, Dr. Sylvester Graham. His flour was touted to be especially healthful because of the addition of bran. Today you find graham flour in many supermarkets, but the best variety (stone-ground) is available at health-food stores.
