This almost instant fudge is easy enough for kids to make as gifts.
Oatcakes are savory enough to eat with mild, buttery cheeses, yet their touch of sweetness satisfies a craving for cookies.
Marshmallow cream gives this 10-minute fudge a velvety texture.
The North American offering from Vicky Brooks-Johnson of Markham, Ont., is great served with the Beef and Okra Stew.
This crisp, fresh take on the Greek and Turkish dessert is perfect for serving with tea or coffee. Always taste the nuts before adding them to recipes, as their natural oils can cause them to turn rancid quite quickly. Our favourite trick? Stash them away in the freezer to prolong their shelf life.
Flaky turnovers with a tart cherry and rich ricotta filling are a welcome addition to any table. Look for butter puff pastry in the freezer section of your grocery store and thaw in the refrigerator overnight. For an extra layer of crunch, sprinkle 1/4 cup chopped hazelnuts or sliced almonds onto the turnovers before baking.
This classic treat is surprisingly easy to make and far better that the store-bought version. Whether you enjoy them as is, or dipped in melted chocolate or a hot cup of cocoa, you'll find them irresistible.
