This simple puréed soup needs only a few ingredients and tastes delicious. Enjoy it either hot or chilled.
A classic White Russian gets a winter-ready upgrade with a hint of salted caramel. Pair it with our Caramel Nut Blondies with Coffee-Vanilla Glaze.
This is wonderfully thick and tangy, but if you prefer a slightly thinner dressing, stir in 2 tbsp (25 mL) milk. Either way, it's perfect for tossing with salad greens, whether all at once to dress 12 cups (3 L) or in smaller salads to suit your household. It's also delicious as a dip.
For a pretty touch, serve this sinfully smooth party-size spread garnished with thin slices of apple and sprigs of fresh basil. It's also wonderful piped onto Belgian endive leaves.
This very thick soup makes a hearty meal. Increase the number of servings by adding a scoop of hot cooked brown or white rice to each bowl. The recipe comes from Clare Briggs from Northumberland County. Clare says that this is a great cook-ahead and heat-up dinner — and anyone who has tried the soup agrees.
Creamy, light and perfectly sweetened, our melt-in-your-mouth buttercream icing will give any cupcake or cake that magical final touch. Try it out on different flavours - from lemon curd to red velvet - and discover how well this icing complements any dessert.
