Classic Stuffed Eggs
Stuffed eggs are always welcome at a party. Stick with the classic (also known as deviled) or spice things up with one of the fantastic variations found below.
Stuffed eggs are always welcome at a party. Stick with the classic (also known as deviled) or spice things up with one of the fantastic variations found below.
A creamy filling sandwiched between chewy cookies make these like a miniature version of a well-known cookie.
An almond-scented glaze adds shimmer to delicate, pretty, melt-in-your-mouth cookies. Decorating with silver drag? or candied cherries adds a festive touch.
This recipe from our Holiday Celebrations 2009 special issue is a deliciously creamy, boozy toast to the new year. For a booze-free version, simply use milk instead of the spirits.
Mark Filatow, executive chef and sommelier of Waterfront Wines in Kelowna, B.C., makes the most of local stone fruits and berries in this dessert, which he describes as “summer in a glass.” Filatow uses award-winning Okanagan Spirits Raspberry Liqueur for the sabayon, but says a raspberry fruit wine can work instead.
The classics never go out of style – and vanilla is still the most popular flavour of ice cream in North America.
You don't need an ice-cream machine to make this rich and creamy soother.
