These blueberry-studded cookies are a staff favourite at Canadian Living headquarters. Finely ground almonds replace some of the flour in the dough, adding extra nutty flavour.
These brilliant green shortbread cookie trees are just what Santa ordered this holiday season.
Gisela Fleich of Mount Brydges, Ont., is from Estonia, where this special bread is as common for birthday celebrations as chocolate cake is in Canada. Her children appreciate being feted with this taste of heritage baking, and Gisela also surprises friends of Estonian background on their birthdays.
For extra flair, decorate the top with curls of white chocolate, which are a snap to shave with a vegetable peeler.
With no added sugar and lots of fruit, these soft, chewy bars are a nice alternative to store-bought granola bars. Although they take a little time to make, they are not at all difficult, and we're sure you (and your body) will love the results.
This roast is delicious sliced and served with potato salad or on a bun with your choice of mayonnaise and mustard, sauerkraut, coleslaw or corn relish.
I love to barbecue, and this is my family's favourite way to eat salmon. We always buy a few extra maple sugar leaves from the farmer's market to use on the salmon. We also make our own maple syrup from our trees, so this makes it more personal. I serve the sweet salmon with a tart cranberry icewine compote, which sets the flavours off nicely. The icewine is made not far from us, in Prince Edward Country, Ontario, so that is local as well. Finally, we grow fiddleheads on our property, which are just coming into season now, so I think this makes a perfect side dish.
A fresh tomato and basil sauce is the perfect companion to these cheesy breadstick twists. Try doubling the sauce, and use the extra as a topping for pasta or pizza.
Not quite a souffle not quite a crepe, this intriguing baked pancake relies entirely on eggs to puff it into a crusty and tender case for fruit. Use a nonstick skillet with an ovenproof handle (or wrap regular handle with foil) or a seasoned cast-iron skillet. Before preheating the oven, place racks in centre and bottom positions. The puff is baked on the centre one and the other one should be out of the way so that the top of the puff doesn't touch it.
These double-chocolate biscotti make a sweet treat for those with gluten dietary restrictions (though no one will believe they’re gluten-free!).
