Classic cheesecake is topped with a chunky sour cherry topping in this dessert favourite. The time it takes to bake on low heat helps keep the filling silky smooth. Cheesecake is easiest to cut when cold, so allow ample refrigerating time before serving.
Savour this show-stopping dessert featured in the "Sensational Cranberries!" collection of recipes in the October 2006 issue of Canadian Living magazine.
Whether it's served for brunch, dinner or as a bite-size appetizer, quiche is always a crowd-pleaser. This classic version, also called Quiche Lorraine, has a deliciously creamy egg custard filling.
Quiche is a menu workhorse. You can even freeze it to rewarm when needed.
Cheesy, creamy broccoli soup is a family-friendly dish that's a great way to get kids to eat their veggies. The crispy Cheddar croutons add a satisfying crunch. For a lighter finish, replace the sour cream with Greek yogurt.
Ask your butcher to cut the chicken breasts in half horizontally, or simply do it yourself: With the knife blade parallel to the cutting board and your opposite hand on top of chicken, slice horizontally completely through the breast, keeping your knife parallel to the board to ensure an even cut.
Stuffed crepes baked until golden and served with salad make an appetizing brunch or light dinner. It's easier to fill the crepes when the filling is cooled.
This dish can be served with or without the basic Tomato Sauce. If one chooses to have it with tomatoe sauce it is best to make the sauce first so that as the sauce cooks and becomes flavourful the rest of the recipe can be prepared. Sauce can be made in advanced to save time and so flavours have a chance to blend, making the sauce tastier. I like to make it a day in advance or even have it ready in the freezer for other pasta dishes.
