Head down memory lane and enjoy this diner dessert from our new cookbook, Canadian Living Cooks 2003.
While we love eating sweet clementines straight out of hand, the juice is so delectable that it begs to be used for something special—like a cocktail! Buck tradition and lace a classic Moscow mule with bright, fresh notes of the fruit's nectar. Bonus: Brush the leftover clove syrup on our Gingerbread Cake.
This elegant ending can wait comfortably in the freezer. Serve on chilled plates so the souffle don't melt too quickly.
These treats are quick and easy to make and decorate. So keep the kids as busy as a beaver with an afternoon of fun.
Candied orange takes a few steps to make, but it adds major wow factor to this festive bark. Once the orange slices are done, the rest of the recipe comes together with very little effort.
With rich fudge and buttery oatmeal cookie in every bite, these bars are the ultimate indulgent treat.
