Everything old is new again, and banana cream pie is no exception. Paint the bottom of the crust with chocolate and garnish the top with chocolate shavings for an updated irresistible look — and taste.
Preparation for fruitcake is now a lot faster, given today's quality diced candied peel and seeded raisins. Thank goodness the flavour is still just as good as it used to be.
Like a Black Forest cake, this rich-yet-light dessert is simply gorgeous. Surprise your guests or treat yourself and your family to this rich-yet-light dessert from our "Crepe Expectations" collection of recipes in the February 2007 issue of Canadian Living magazine.
Known as flan throughout parts of South America and some Spanish-speaking countries, this cheater's crème caramel uses condensed milk and is a sublime as its classic namesake.
Serve these crunchy granola bowls filled with your favourite yogurt, fresh fruit and a drizzle of fragrant honey. Once cooled, these edible bowls are even sturdy enough to handle a scoop of ice cream, turning breakfast into dessert. This recipe is easily doubled to serve a crowd.
Topped with sesame seeds, these vegan tahini cookies make a not-too-sweet treat that’s full of flavour.
First Prize in Shaped Cookie Category
As well as first place in this category, this shortbread morsel from Elizabeth Young of Calgary is the overall grand-prize winner. She serves them every week for afternoon tea at the Agap?ospice. The combination of buttery shortbread, coffee icing and milk chocolate makes this a winner.
A fluted lattice top is all you need to transform a bubbly, fruit-filled pie into a bakery-worthy treat. Its filling combines the best of the season with a mix of apples and fresh cranberries.
It's handy to have a few logs of slice-and-bake cookies in the freezer, ready to pop into the oven at a moment's notice. If you have cookie lovers on your Christmas gift list, wrap a few of these shortbread logs in foil, then festive paper. Top each cookie with a peanut if you like.
