Gumdrops are kid-pleasing, but an equal amount of chopped walnut halves, pecans or slivered almonds yields a cookie that's just as memorable but not as sweet.
The versatility of these cookies is endless. White or milk chocolate, or dried apricots or currants make delicious substitutions for the dark chocolate. Make sure you use just a level tablespoonful of dough for each cookie; that guarantees the not-too-thin, chewy texture that will have you reaching for seconds.
With a hint of cinnamon, this is a delicious breakfast scone. If you like raisins or dried cranberries, add 1/2 cup (125 mL) after cutting in the butter.
These chewy granola bars are dead simple to make for a great breakfast or snack on the go. Be sure to pack the granola down as tightly as you can before baking so the bars stay together after they're cut. To store, layer between strips of waxed paper so they don't stick together.
Oatmeal and raisins go from everyday favourites to special frozen treats.
Looking for a quick dessert or something to start off your morning? Try out our delicious Lemon Crunch Parfait recipe.
Meat loaf is a popular comfort food not only because it's quick and easy to toss together but also because it's hearty and always delicious – especially this one with its glossy vegetable topping.
Mourning the end of summer break? Let this sunny breakfast cheer you up. Macadamia nuts add filling protein and extra tropical flavour, but any kind of nut will do.
First Prize in Drop Cookie Category
Marilyn Gibson of Cobourg, Ont., has baked many dozens of cookies over the years. The very first she ever made (under the watchful eyes of her mother) were peanut butter. With more time on her hands now (and a lot less supervision), Marilyn is always dreaming up new versions of peanut cookies.
