Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter.
Annabelle Waugh, with mom Patricia Donaldson.
When I was growing up, “mince and tatties” (Scottish for ground beef and potatoes) was something that my family ate at least once a week. My mother's version, which was never the same twice, usually included powdered gravy. This is my own simple but updated recipe.
A fabulous pumpkin pie is a combination of a crisp flaky crust and smooth, creamy custard. For guaranteed success, quick-chill and prebake the crust at a high temperature before adding the pumpkin custard and baking the pie at a lower temperature.
Poaching chicken in vinegar-flavoured broth adds intriguing flavour and elevates chicken to company fare. Crisping the skin under the broiler just gilds the lily.
A recipe steeped in tradition is always part of the Jasper Christmas, starting with the four Christmas in November programs and carrying right through to the real Christmas and New Year's Eve. Serve with Classic Crème Anglaise.
What makes pudding cakes so lovable is their two layers: the bottom of fruit and butterscotchy juices, and the cakey top. Try this comfy dessert for a fall or winter brunch, using Northern Spy, Golden Delicious, Ambrosia or Idared apples.
This pasta dinner is a fast treat for cool or rainy summer nights. The rich, creamy sauce is lightened up with loads of lemon, thyme and zucchini.
