North Pole-inspired characters are cute as a button - and delicious, too. Get the kids involved in the easy decorating.
Saffron is said to have arrived in England with the Phoenicians, who traded it for Cornish tin. In the past, when ingredients such as eggs were expensive, saffron was used to give rich yellow colour to this bread, once traditionally served at Easter.
These are ideal dunked in a cup of coffee or tea. Or serve alongside a glass of Vin Santo or other dessert wine. Use blanched or unblanched almonds.
A look through past recipes revealed that we have never developed a nut-free fruitcake – so here it is. A jewel-like topping and variety of fruits ensures that no one will even notice that the nuts are missing.
This recipe is a bit labour-intensive, but it makes two pans – one to eat tonight and another that freezes beautifully for another time.
This yeast coffee cake, named after the Yiddish or Polish baba, or grandmother, is often found in Jewish bakeries or delis.
Fluttering dragonflies will catch everyone's eyes with their colourful sparkle and brilliant shades. Insert lollipop sticks into a few cookies before chilling them to make cookie pops.
This is a wonderful late summer or early fall recipe using fresh vegetables and berries, with the added touch of our local dark rum and truly Canadian maple syrup. You can vary the vegetables depending on what is available at the time, just use about a half pound of vegetables per person. Also, we like the tarragon, but a combination of fresh herbs could be used with the vegetables. This recipe will serve 6 ? 8 people. Easy to prepare,it is fancy enough for company but simple enough and quick enough for a family supper. Because the vegetables and roast cook together and the sauce it quick, it can be cooking while you enjoy your company. Begin by preparing the pork and vegetables and then while they are cooking, prepare the barbeque sauce.
This hearty broth-and-seafood combination has vibrant colour as well as terrific flavour. Choose thick (1 inch/2.5 cm) fish fillets.
