This stuffing bakes by itself after the turkey comes out of the oven. Serve in squares as a side dish like a savoury bread pudding. It's best to use day-old bread.
Sweetened condensed milk is our magic ingredient for making the easiest orange curd ever. These sweet-tart squares need to set in the fridge overnight in order to cut cleanly, but they're worth the wait.
Trust us, these easy-to-make squares will be the hit of your holiday parties and family gatherings. Wrap them in cute little boxes and hand them out as hostess gifts at all of your festive get-togethers.
Dark maple syrups, such as medium or amber, offer deep maple flavour. Use a 12-portion mini-cheesecake pan (available through Ottawa-based Ashton Green) or follow our variation, Maple Walnut Cheesecake Squares (recipe below).
This super-easy fudge is our go-to recipe for the busy holiday season. With a swirly peppermint embedded in each square, these sweet treats pair the immediate gratification of creamy fudge with the lasting effects of hard candy.
The dough for these homemade crackers is as easy to roll as cookie dough and is quick to cut into squares. Flaxseeds and ground flaxseed are available in the health food section of most grocery stores and at bulk food stores.
Extra chocolaty, these squares from Daphna Rabinovitch, our associate food and nutrition editor, don't even need icing. If you like, you can serve them with a scoop of vanilla ice cream, raspberry sauce and fresh raspberries for an elegant dessert.
Get all the mad scientists into the kitchen to bring these crispy rice squares to life. Add a little food colouring, some coating chocolate and candy, and these ordinary rectangles become monstrously delicious creations just dying to be devoured.
Fruit Blondies With fruit and nuts in every bite, these squares from Elizabeth Baird, our food and nutrition editor, are so irresistible that you'll want to make them again and again. So vary them by using other nuts, slivered dried apricots or chocolate chips.
This coffee cake–style dessert has a streusel topping that sinks as it bakes, giving the dessert its “buckle.” Though it's usually served from the pan, you can line the pan with parchment paper if you wish to remove the cake and cut into squares.
