Sourdough can claim to be the original bread as it's made with spongy starter, the leavener used in making bread before cake and granular yeasts were commercially available. Although it's not a last-minute project — the starter and the bread need time to develop the distinctive tangy taste — this crusty, chewy loaf is actually easy to make and well worth the time. And if you feed the starter regularly, you can enjoy making this bread for years to come.
Whipped cream and chocolate curls crown layers of chocolate cake, Morello cherries and chocolate mousse. Look for sour cherries preserved in light syrup in jars at delis and supermarkets. If you prefer not to make the chocolate curls, just grate 2 oz (60 g) chocolate instead.
These sticky buns only look elaborate. If you prep everything the day before, all that's left to do is pop them in the oven.
We love the versatility of this cake: Make it a trendy naked cake and have extra icing for creating cake pops (see tip below), or go to town and generously cover each layer with fudgy maple icing.
This fantastic dessert should stay refrigerated until serving. Use a hot knife, wiping it clean after each cut to get pristine edges.
Buttery shortbread gets a warm hug from spiced gingerbread dough in this mash-up of two favourite holiday cookies. A nutty brown butter glaze brings the two flavours together.
Take note chocolate lovers and cake bakers (even novices), this curl-coated cake is surprisingly straightforward to make. A hint of raspberry complements the bittersweet chocolate. Garnish the cake with fresh raspberries, if you like. Quality chocolate, such a Lindt, Valhrona or Callebaut, gives the smoothest creamy texture to the filling and icing.
Make the happy day even more special by serving an elegant dark chocolate cake that will make chocolate lovers rejoice. Make one batch of the cake recipe for the top tier of the wedding cake and a double batch for the bottom one.
Anne Kerekes was born in Hungary in 1926 and immigrated to the rural coal-mining community of Wayne, Southern Alberta, at the age of 2. The frontier spirit survives in Anne as she bakes weekly for her children, grandchildren, and great grandchildren. When you drop by her house make sure you sneak a treat from the cookie drawer, which is always full.
From: NFB.ca/bread
This spooky project has no base, so battery-operated flameless tea lights can be placed inside to cast an eerie glow through the windows and door. Leave the edges untrimmed after baking to give the shack its run-down look – perfect for Halloween.
