Please everyone with this classic moist carrot cake with cream cheese frosting. It makes a most elegant wedding cake. A garnish of beautiful fresh flowers adds a splendid touch that's worthy of the occasion. Make one batch for the top tier of the wedding cake and a double batch for the bottom one.
Family and friends will be amazed at how impressive these treats look and taste. (How easy they are to make can be your secret.) Look for pressed cottage cheese in the dairy case of the grocery store. Use 10% cheese for its rich and creamy taste. This is not the place for low-fat cheese – you won't get the desired creamy texture.
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.
On Thanksgiving weekend The Village at Blue Mountain, Ont., fills with the fragrance of freshly baked apple pies. For this Quintessential Apple Pie Contest, bakers from this apple-growing region that rings Georgian Bay carry their pies – double crust, single crust, lattice top, streusel and more – to the judging tables. Baking enthusiast Brenda Hall of Collingwood, Ont., took first prize with this pie, which she called “Grandma Thompson's,” a classic double-crust pie that's not too sweet but full and juicy with freshly harvested local McIntosh apples. For a fall pie, re-roll the pastry scraps and cut out maple leaves to arrange over the top crust.
These 3D ginger cookies are perfect to enjoy all holiday season long and make a fun display for our Chocolate Hazelnut Layer Cake.
Many tourtières have a medley of meats, often including game. Our version with pork, chicken and veal is milder flavoured but still rich and delicious.
For an unforgettable finale, treat your guests to their very own cranberry-filled meringue nests. A boozy whipped cream, known as a syllabub, makes a festive topping.
From the Hotel Grande Bretagne in Athens comes this definitive casserole featuring eggplant and potatoes. The cheese of choice is kefalograviera (or graviera) made from a mixture of cow, goat and sheep's milk. A good substitute is Gruyere.
