The perfect size to serve with tea or for dessert after a big meal, these squares are just what you need when you’re craving a sweet bite.
These sweet little loaves are the perfect accompaniment to brunch or teatime.
This all-purpose cake is simple, delicious and wholesome. You can substitute a dusting of icing sugar for the glaze if you prefer.
Chocolate is one of the most versatile ingredients in baking—cookies, cakes, pies, ice cream, mousse...you name it! But did you know you can use it in savoury recipes, too?
Lucy Maud Montgomery was not only an accomplished writer, she was also a great cook and neatly wrote her recipes in a ledger. This delicious moist cake from Marion (Webb) Laird appears on a well-worn page in the ledger. A selection of Montgomery's recipes, including this one, was published in Aunt Maud's Recipe Book (Moulin Publishing Limited, 1996), compiled by Elaine and Kelly Crawford, Marion's daughter and granddaughter, respectively. Marion's mother, Myrtle Macneill, was Montgomery's third cousin and she lived in the real-life Green Gables.
Caponata is a Sicilian sweet-and-sour eggplant relish or salad often served as part of an antipasto platter. It can also be spooned onto toasted baguette slices or used as a base sauce for pasta.
It almost seems that the slow cooker was made for this subtly spicy, rich mole sauce. In fact, you might be tempted to make a double batch of just the sauce and freeze half for another time - simply thaw it and reheat with cooked, shredded meat. Serve over rice or with warmed corn tortillas to soak up all the sauce.
Rugalahs are one of the most requested Hanukkah cookies, now popular year-round. When the nut and fruit crescents bake, they ooze ever so slightly, and this rich filling gets crisp and caramel-like around the crescents.
A chewier version of a classic, these popcorn balls are small and easy to eat. Melting the peanut butter before adding it to the caramel helps keep it hot enough to coat the popcorn evenly.
