Raspberry Jam Snowflake Cutouts
Ruby raspberry jam peeking through snowflakes makes these pretty cookies as fun to look at as they are to eat.
Ruby raspberry jam peeking through snowflakes makes these pretty cookies as fun to look at as they are to eat.
A simple batter-layering technique yields fun results in this quick bread recipe. Kids will love the way the stripes emerge as the batter settles into the pan. We're pretty sure you'll love it, too.
A brown butter spread gives flaky spiced pumpkin scones nutty flavour and an extra touch of sweetness. Overworked dough can become tough when baked; for the flakiest pastry, knead it just until the dough comes together.
How do you make something as good as banana bread taste even better? Turn it into soft, moist blondies and cover them with a sweet cream cheese icing! For an extra-special touch, add a cup of chopped walnuts or chocolate chips to the batter before baking.
This classic pie uses sugar, or pie, pumpkins, which are abundant in the fall. They are much smaller than jack-o'-lantern pumpkins; one average-size sugar pumpkin will yield enough purée for just a single pie.
These flourless pancakes taste a bit like the centre of a piece of French toast. Fry up a batch (or two!) on the weekend and keep the wrapped pancakes in your fridge or freezer for an easy microwaveable breakfast you'll actually want to eat.
East meets West in these tasty little bites. We've doubled up on the spring roll wrappers, which provides extra crunch and prevents the filling from bursting out.
Processed cheese may seem like a strange choice, but it adds a creamy texture and the signature cheeseburger taste. Serve the rolls warm, with ketchup and mustard for dipping.
You can use mini (1-1/4- x 3/4-inch/3 x 2 cm) muffin cups instead of fluted tart pans if you prefer.
