Chickpeas make the crust of this hearty pie colourful, fragrant and dense. Though the ingredients are many, a lot are pantry staples and the dish comes together easily for an impressive entree.
These little cakes are a two-day project, but such a pleasant one, preparing fruit one day, the batter and baking the next.
Our holiday-worthy version of iconic Italian tiramisu is a fabulous cheesecake that features the traditional flavours with show-stopping new looks.
Nothing says winter like a fir tree heavy with snow, except maybe these shortbread triangles, heavy with cranberries and pistachios. Blanching pistachios in boiling water makes it easy to slip off their brown skins to reveal the bright green nuts underneath. The slightly moist nuts will also stay green longer in the oven, instead of toasting and turning brown before the cookies are fully baked.
This November, Toronto teacher Trish Gresham and her family will make this rich, traditional pudding for the 70th consecutive year in Canada. Her mother, Lilian Rollinson, brought the recipe — already a family tradition for 30 years — from England in 1932. Trish serves it with hard sauce, while her sister, Pamela Scott, simply pours cold whipping cream over top.
If you love the traditional Black Forest cake, this trifle is for you. We love the flavour and aroma of cherry brandy, but you can also use kirsch.
There's a cake masquerading under this pie's name. Pie tins were commonly used as cake pans by New England colonists in the late 1800s, and the name stuck. Make sure you preheat your oven for this cake – if it's not up to temperature, the cake won't rise.
