Buttermilk Waffles
These classic buttermilk waffles are perfectly crispy on the outside and tender on the inside. The best part? You can prepare the batter the night before and wake up to a tasty feast that's ready in minutes.
These classic buttermilk waffles are perfectly crispy on the outside and tender on the inside. The best part? You can prepare the batter the night before and wake up to a tasty feast that's ready in minutes.
When bread machines first became popular a few years ago, The Canadian Living Test Kitchen got busy adapting recipes. Very easy to make in the machine — and almost as easy by hand — this loaf is nutty, chewy and just plain good.
Instead of fluted tart pans, you can also use mini (1-1/4- x 3/4-inch/3 x 2 cm) muffin cups.
This brunch entree is terrific for company. You can make the crepes ahead of time to assemble in the morning. Serve with a green salad.
Soft and pillowy, these fold-over orange-hued buns are perfect to sop up the gravy from holiday dinner plates.
Plump pork sausages, crispy Yorkshire pud and a rich onion gravy come together to make this family favourite.
An everlasting favourite of children, this dish is known and loved by most British people as sausages (the toad) cooked in Yorkshire pudding batter (the hole). But it wasn’t always so. In 1861, Mrs. Beeton described a version that used steak and kidney instead of sausages, while other early recipes called for cheap offcuts or leftovers of any kind of meat . The Art of Cookery (1747) even includes a recipe for “pigeon in a hole.” Sausages became integral to toad in the hole during World War I – perhaps as a way to
stop them exploding in the pan when frying – and the dish rapidly became a national hit.
My family is of East Indian Origin. I love creating new recipes since I become bored very easily with the same old. So one day I just got the inspiration to produce a roti (flat bread) that was not only tasty but also healthy. So there is the inspiration for this dish/bread.
These elevated ice cream sammies boast both the zing of key lime flavour and the sweetness of honey graham cookies. You won’t be able to stop at just one!
Full of tender meat in a thick sauce, this classic steamed pudding – the ultimate comfort food – is guaranteed to hit the spot.
Surely one of Britain’s national dishes, steak and kidney pudding has only been around since the mid-1800s. Beefsteak puddings had already featured on the British menu – indeed the poet and cook Eliza Acton’s own creation, Ruth Pinch’s Beefsteak Pudding, was named after one of the characters in Martin Chuzzlewit by Charles Dickens – but it wasn’t until 1861 that the first recipe for the pud that we know and love today appeared in Mrs. Beeton’s Book of Household Management. Cockneys often refer to this national institution as Kate and Sidney pud.
