Remarkable Cornbread

When the wind blows and the temperature plummets, it's time to bake a 'skillet-full' of cornbread. Wonderful served with bean dishes or top a wedge with maple syrup and dessert is born. I make this bread often as it's a safe food for those with wheat intolerances plus it's easy to put together and a delight to eat.

Iced Lettuce and Pea Soup

Though freshly shelled peas are optimal, thawed frozen peas are also fine.

Corn Bread for Eight

Corn bread makes an excellent alternative to plain bread for poultry stuffings as well as a tasty side dish. It's also a treat with leftover gravy.

Warm Gluten-Free Biscuits

These biscuits go with any meal: breakfast, lunch, dinner or even afternoon tea. Sorghum flour is naturally gluten-free and helps give the biscuits their old-fashioned fluffy texture. Serve them warm from the oven with butter and preserves.

Carrot Apricot Bran Muffin Bars

Adding grated carrot to muffin bars is another way to consume a small amount of vegetable — every little bit counts, right? Vary the dried fruits by choosing your family's favourite.

Red Pepper Corn Bread Muffins

Check out the Canadian Living Test Kitchen video to see how easy this recipe is.

Multigrain Biscuits

With double the fibre of white flour, multigrain flour offers more nutritional value and a nutty flavour. A small cutter makes for a dainty base that's perfect for a dollop of summer-fresh jam.

Fudgy Hanukkah Cake

At Hanukkah, it's traditional to hand out small gifts of money (called Hanukkah gelt), either real or chocolate, to children. Tuck gold-wrapped chocolate coins into the batter to surprise your youngsters with a little treat.

Chilled Spiced Peach Soup

This refreshing, subtly sweet soup is the perfect starter or dessert soup. For optimal flavour, use extremely ripe and juicy peaches. Of course, you can omit the garnish of almonds if you like.

Chunky Chili with Cheddar Cornbread