Serve this light dessert with berries and, if desired, whipped cream.
The versatility of these cookies is endless. White or milk chocolate, or dried apricots or currants make delicious substitutions for the dark chocolate. Make sure you use just a level tablespoonful of dough for each cookie; that guarantees the not-too-thin, chewy texture that will have you reaching for seconds.
Quick to make, golden and tender, these cheese-topped scones are delicious not only with soup but also on their own.
Bake this classic combination of lemon and poppy seeds into a cake to serve along with tea.
Oatmeal and raisins go from everyday favourites to special frozen treats.
A cookie just isn't Greek unless it combines honey and walnuts. These cookies are perfect for a potluck because you can make and freeze them well ahead of time. Paired with a cup of strong Greek coffee, they really satisfy a sweet tooth.
A golden biscuit topping covers a fruity, juicy filling in this old-fashioned dessert from the "Just peachy, thanks!" recipe collection in the July, 2004 issue of Canadian Living Magazine.
