While most reindeer prefer a diet of grasses and lichen, Rudolph and the boys have been known to enjoy a carrot or two.
Many people think shortbread is only for Christmas, but this fruity version proves the opposite. In fact, these little treats add a burst of springtime to the sweet tray.
Brought to the New World by Scottish immigrants, shortbread has been lovingly adopted by Canadians – and adapted into dozens of variations. But here's one with an honest-to-goodness flavour that takes it straight back to its roots.
This winning dessert from the Blomidon Inn in Nova Scotia's Annapolis Valley celebrates one of the region's chief products: apples. Wedges are served with whipped cream and toasted sliced almonds. (From "Fruit Divine" in the November 2005 issue of Canadian Living Magazine.)
Let this Scottish shortbread recipe be the only one you need for irresistibly buttery treats to enjoy during the most wonderful time of the year.
A mini ice-cream scoop is a quick way to form these nutty balls, a favourite recipe of Shanta Solanki of Woodbridge, Ont.
With a lively taste and buttery texture, these nutty lemon squares from the "Midsummer Eve's Picnic" menu in the June issue of Canadian Living pack perfectly for a picnic.
These crackers come in two ways - thin and crisp or puffed and light as air.
This golden rolled loaf, layered with eggs, bacon and cheese, is a star all by itself or paired with salad or soup.
