Bake this classic combination of lemon and poppy seeds into a cake to serve along with tea.
A sugary, crumbly streusel, layered with batter, turns a basic loaf into something special. A slice is equally lovely as a breakfast treat or a satisfying afternoon snack.
Made of two soft, cake-like cookies sandwiching icing, whoopie pies are thought to have origins with the Amish in the United States.
These delicious cupcakes serve as the tempting dessert in our "Teen Potluck" menu in the April 2006 issue of Canadian Living magazine.
Multigrain flour, rolled oats and wheat germ give these quite chewy pancakes a wholesome flavour. Multigrain flour is a combination of all-purpose and whole wheat flours, cracked wheat and rye and whole flaxseeds. For a less chewy version, substitute whole wheat flour for the multigrain.
Save the remaining salad dressing in the refrigerator for up to five days. Drizzle over potato salad, or serve it as a dip for chips or chicken wings.
Historically a poor man's staple because it needs only the most basic of ingredients, this must-have for any Irish supper is also a great introduction to bread-making for novice bakers—there's no fussing with yeast! Out of the oven, the top is super crispy and the soft inside tastes yummy slathered with butter.
This classic bread is the ultimate crunchy accompaniment to soups, stews or on its own slathered with butter.
Pull this mildly seasoned, comforting chili together in minutes. It's loaded with veggies and lean protein—perfect for growing minds and bodies.
