This French adaptation of a Russian classic features and easy-to-handle cream cheese pastry.
This is a great two-person job - one can coat the apples in the delicious gooey caramel then the other can roll it in nuts. You'll need nine wooden stir sticks or chopsticks. Any caramel left in the pot after dipping can be scraped onto greased foil, cooled and cut into squares for treats.
Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.
These two-toned checkerboard cookies may look complicated, but it's simply the result of straightforward assembly. They're a visual treat and often the first cookies to be snatched up at a cookie exchange. To achieve maximum black-to-white contrast, bake cookies until just pale golden at edges. To make the most of your dough, turn any scraps into swirl cookies.
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.
Sumptuous and sophisticated, crunchy chocolate hazelnut spread gives our layered cake a subtle nutty crunch and a glossy, lush frosting.
Please everyone with this classic moist carrot cake with cream cheese frosting. It makes a most elegant wedding cake. A garnish of beautiful fresh flowers adds a splendid touch that's worthy of the occasion. Make one batch for the top tier of the wedding cake and a double batch for the bottom one.
Janice Beaton loves good cheese, which led her to open Janice Beaton Fine Cheese just three years ago in Calgary. Besides the large selection of carefully chosen Canadian and European cheeses and other fine-food products, the store also widely promotes local products, such as organically grown heirloom-seed tomatoes. Recent and popular additions to the store are in-house prepared frozen foods, the most in-demand item being this macaroni and cheese, made with blends of cheese from the store. Beaton always likes to include a sharp and tangy cheese in the mix for extra flavour and combines at least two different cheeses, although she says using all old Cheddar or Gruyère will make a fine dish, too. She encourages you to experiment with favourite cheeses; just remember to use ones that melt well.
In Devon and Cornwall, folks argue over whether the cream or jam goes on first, but these West Country treats are winners however you serve them.
Scones are found in various guises all around Britain. Earlier versions tended to be baked as one large cake and broken into wedges later – Northumberland’s “singing hinny” is one surviving example. Scones, clotted cream and jam are a match made in heaven – or, rather, in an abbey, as this teatime delight is said to have first been offered by the monks of Tavistock Abbey in 1105 to the Earl of Devon and local workers as thanks for restoring their monastery.
