These doughnuts, traditionally enjoyed at Hanukkah, taste best when eaten the day they are made, but it won't be difficult to find volunteers to help finish off this impressive tower of jam-filled treats. To protect the rim of the plate from being covered in icing sugar, place 3-inch (8 cm) long strips of waxed paper along the edge of the plate before building the tower; remove them before serving.
Kids will love the combination of sausage, pasta and mellow, sweet Swiss chard. It's easy enough to make on a weeknight.
Fresh nutmeg and a splash of rum extract give this simple treat a seasonal twist. For the best flavour, use good-quality white chocolate.
Make entertaining a little easier by preparing this dish for a gathering a day ahead, then pop it into the oven to reheat while dinner cooks. (From the "Harvest Thanksgiving" menu in the October 2005 issue of Canadian Living Magazine.)
Manitoba's Ella Anderson sells some of the tastiest bargains in the West, including this memorable dessert.
Rich dark chocolate and fragrant orange zest make these cookies ultra-sophisticated. Cardamom adds an aromatic note, but if you don't have any on hand, you can simply leave it out.
Make a double batch of these tropical bars—they'll disappear from your sweet tray faster than you think!
The inside-out version of this classic square offers a classy white chocolate top with a rich dark chocolate centre. Use a vegetable peeler to make the chocolate shavings.
A spinoff of traditional Ukrainian cabbage rolls (buckwheat rolled in cabbage leaves), this shortcut recipe still has its original flavour. "I believe this dish should be part of Canadian Living's birthday celebration, as it is one of the many cultural dishes that make up the mosaic of our Canadian kitchens," says Cindy. Look for buckwheat in supermarkets or delicatessens.
