These easy last-minute cookies are crisp and sugary outside. Look for coarse granulated sugar in your local bulk-food store.
This uncomplicated cake stays amazingly moist for up to three days. Go classic and serve it with whipped cream.
Linda and James Tapp live south of Biggar, Sask., and have farmed together their whole married life. Linda, an ardent cook and baker, shared the recipe for this juicy cobbler made with a mixture of cooked and raw local Saskatoon berries. “You get more juice and flavour that way,” she says.
These delightful and slightly crumbly biscotti are like a grown-up peanut butter cookie.
Grunts (or slumps) are stewed fruit puddings topped with biscuit dough. Some say the odd name comes from the sound the fruit makes as it cooks. We've updated ours by adding hazelnuts to the dumplings.
