Chocolate Malted Rugalach
This traditional Jewish holiday cookie gets a flavour makeover with the addition of chocolate malt and almonds.
This traditional Jewish holiday cookie gets a flavour makeover with the addition of chocolate malt and almonds.
Sweet glacé cherries and vivid pink icing give these sumptuous brownies a nostalgic retro look. Make them a couple of days ahead, then spread on the fruity icing just before serving.
Loads of rhubarb make this fruity cake a teatime treat. If using frozen rhubarb, don't thaw it first.
This is a great dish to serve at a party, even non-vegetarians will love it!
From the first crunch of the crackle topping to the last bite of the creamy pumpkin custard, this sinfully pleasing dessert makes a splendid ending to a fall dinner.
If you prefer a cooked pistachio filling, use a vanilla pudding mix (four-serving size) and reduce milk to 1-1/2 cups (375 mL); add pistachios and, if desired, a few drops of green food colouring.
Our tender beef Stroganoff can be made in less time but with just as much flavour as the classic Russian version. Seared steak, folded in near the end, is our sneaky cheat.
Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy.
Enjoy the moistness of a carrot cake and the elegance of a Bundt cake all in one.
These not-too-sweet scones are a delicious treat any time of day but make a decadent addition to brunch. Pop them into the oven after the bread pudding and potatoes come out. By the time the pudding has rested, the scones will be ready.
