The variety of seeds, nuts, dried fruit and chocolate pleases everybody. Chock-full of flavour, these are ideal for any cookie exchange.
Anzac biscuits were said to have first been made in the trenches of the First World War by or for Australian and New Zealand troops. They have few ingredients, a long shelf life and are loved by Australians all over the world.
The introduction to these glossy, packed-with-goodies cookies reads: "Wakeup feettofloor grabcookie outthedoor. PS - don't forget shoes" The recipe originated in the Kid Approved Cookbook, launched by the Kids Eat Smart Foundation of Newfoundland and Labrador.
These chewy granola bars are dead simple to make for a great breakfast or snack on the go. Be sure to pack the granola down as tightly as you can before baking so the bars stay together after they're cut. To store, layer between strips of waxed paper so they don't stick together.
With a hint of cinnamon, this is a delicious breakfast scone. If you like raisins or dried cranberries, add 1/2 cup (125 mL) after cutting in the butter.
Gumdrops are kid-pleasing, but an equal amount of chopped walnut halves, pecans or slivered almonds yields a cookie that's just as memorable but not as sweet.
Canned salmon is handy for burgers, but leftover cooked salmon is good, too. The recipe needs 2 cups (500 mL).
Meat loaf is a popular comfort food not only because it's quick and easy to toss together but also because it's hearty and always delicious – especially this one with its glossy vegetable topping.
Tart cranberries add a festive flavour to this coffee cake. Baking it in a Bundt pan gives a fluted shape to the bottom, making it a beautiful addition to a holiday brunch table.
