Indulgent and luscious, this bread pudding is an ideal centrepiece for brunch or the ultimate sweet afternoon treat. The best part is that it uses up two perennial holiday leftovers: day-old bread and decadent chocolates.
A perfect ending to a meal, this cheesecake from Heather Howe is lighter than a traditional one made with only cream cheese. The small amount of light cream cheese and sour cream added to the ricotta make it creamy.
Loads of rhubarb make this fruity cake a teatime treat. If using frozen rhubarb, don't thaw it first.
With a nice hint of garlic, these potatoes are a delicious addition to any meal and are much lighter than those with a cream-laden gratin. To slice them easily, cut a little piece off the bottom of each potato to stabilize it on the cutting board. Serve with your favourite baked fish or chicken.
This is chef Taylor's rich, crusty and fancy scalloped potatoes. We've added two lighter versions: one with milk and another with a lighter béchamel sauce instead of the whipping cream.
This all-purpose cake, made without butter or eggs, is so moist and easy to make that you will use it again and again. When frosted, it keeps well in the refrigerator for up to 24 hours. When not frosted, it freezes well for up to one month.
The make-ahead option is the real plus of these crunchy-topped potatoes in a creamy sauce. There's less to fuss about when you have at least one standby vegetable that just needs to bake and crisp while you carve the ham.
Serve this molasses-rich steamed bread with baked beans for a traditional down-home dinner. Or enjoy it toasted with butter or simply on its own. If you like, add 3/4 cup (175 mL) raisins, chopped dates or chopped dried apricots.
The pride of Nanaimo, B.C., these bars have a crumb base layered with a creamy custard filling and a chocolaty topping. Best served at room temperature, the bars keep well refrigerated or frozen.
