Each layer of these bars is a delicious treat on its own; together, they become the star of any goodie tray. To make them gluten-free, be sure to use oat flour that's labelled as such. If you choose not to use pasteurized egg whites, whisk a fresh egg white until frothy and measure out one tablespoon.
Chewy, crunchy and rich, these truffles have it all. They're a beautiful treat passed around the table after dinner or laid out for nibbling during cocktail hour. If you don't want messy, chocolaty fingers, make sure your hands are cold, and work quickly when shaping the truffles.
A recipe steeped in tradition is always part of the Jasper Christmas, starting with the four Christmas in November programs and carrying right through to the real Christmas and New Year's Eve. Serve with Classic Crème Anglaise.
Burfi is a special-occasion treat made with milk that is sweetened, then cooked until thick. Top this pistachioloaded variation with silver leaf to make it suitable for Diwali
celebrations. Blanching the pistachios helps keep the burfi a bright green colour.
Like thin biscotti, these jewel-studded cookies are crisp and delightful. Use a sharp serrated knife for slicing.
It almost seems that the slow cooker was made for this subtly spicy, rich mole sauce. In fact, you might be tempted to make a double batch of just the sauce and freeze half for another time - simply thaw it and reheat with cooked, shredded meat. Serve over rice or with warmed corn tortillas to soak up all the sauce.
Macadamia nuts are easy to cut, making for neat slices of biscotti.
