Earl Grey & Ginger Sandwich Cookies | Canadian Living. Method Cookie Dough: Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. In large bowl, beat butter with sugar until fluffy; beat in egg and molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined. Roll dough by rounded 1 tsp into balls; arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until edges are firm, 5 to 8 minutes (for crispier results, bake until tops are firm, 2 to 3 more minutes). Filling: In small saucepan, bring cream and tea leaves to boil; reduce heat and simmer for 30 seconds.
In large bowl, beat together butter, icing sugar and salt until mixture resembles fine crumbs; beat in cream mixture. Make-ahead: Freeze unfilled cookies in airtight container for up to 2 weeks; thaw completely before filling. Makes about 30 sandwich cookies. Nanaimo Bar Éclairs | Canadian Living. Method Coconut Custard: In small saucepan, whisk together cream, custard powder, sugar, vanilla and coconut extract until smooth. Cook over medium heat, stirring often, until mixture thickens, 5 to 8 minutes. Scrape into large bowl; place plastic wrap directly on surface. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 12 hours; bring to room temperature before using.)
Pastry: In saucepan, stir butter, milk, 1⁄3 cup water and salt over medium heat until butter is melted. Transfer dough to stand mixer or bowl; using paddle attachment or wooden spoon, beat for 1 minute to cool. Using large piping bag fitted with 3⁄4-inch star tip, pipe dough into fourteen 4- x 1-inch logs, 1 inch apart, on 2 parchment paper–lined rimmed baking sheets. Bake in 350°F oven until puffed and dark golden, 40 to 45 minutes. Assembly: Stir custard until smooth. East Coast Donair | Canadian Living. Method Beef: In small bowl, stir together flour, paprika, oregano, salt, onion powder, pepper and cayenne pepper. In food processor, pulse together half each of the beef, garlic and flour mixture until paste-like consistency.
Scrape into large bowl; repeat with remaining beef, garlic and flour mixture. Using hands, knead beef mixture until smooth and sticky, 15 to 20 times. Shape beef mixture into 6- x 4-inch loaf; place on greased rack on foil-lined rimmed baking sheet. Bake in 300°F oven until instant-read thermometer inserted in centre reads 160°F, about 2 hours. Let cool completely.
Donair Sauce: In bowl, stir together milk, sugar and garlic powder until sugar dissolves, about 3 minutes. Assembly: In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; cook one-quarter of the beef slices, stirring, until browned and crispy, about 2 minutes. Makes 8 to 10 servings. Donair step-by-step 1. 2. 3. 4. Classic Truffles | Canadian Living. This year, give the gift of chocolaty decadence with these homemade truffles. Prep time 40 minutes Total time 2 hours & 30 minutes Ingredients Truffles: 340 g semisweet chocolate (about 12 oz), finely chopped 1/2 cup whipping cream (35%) 1/4 cup unsalted butter , cubed 1 tablespoon vanilla Coating: 225 g semisweet chocolate (about 8 oz), finely chopped 2 tablespoons shortening, unsalted butter or vegetable oil 1 teaspoon flaked sea salt (optional) Nutritional facts Per truffle: about Fibre 1 g Sodium 3 mg Sugars 9 g Protein 1 g Calories 104 Total fat 8 g Potassium 60 mg Cholesterol 8 mg Saturated fat 5 g Total carbohydrate 10 g Iron 4 Fibre 0.0 Folate 1 Sodium 0.0 Sugars 0.0 Calcium 1 Protein 0.0 Calories 0.0 Total fat 0.0 Vitamin A 2 Vitamin C 0.0 Potassium 0.0 Cholesterol 0.0 Saturated fat 0.0 Total carbohydrate 0.0 Method Truffles: Line 2 rimmed baking sheets with parchment paper.
Makes about 35 truffles. Christmas Nog | Canadian Living. Enjoy all the flavours of a classic eggnog but with a boozy twist. Prep time 5 minutes Total time 5 minutes Portion size 3 servings Ingredients 2 oz bourbon 2 large eggs 3 tablespoons superfine sugar 6 tablespoons 2% milk 1/4 cup whipping cream (35%) 2 oz brandy 1/2 teaspoon greated nutmeg 1/4 teaspoon ground cardamom Method In canning jar, combine 1/4 cup cedar wood chips and bourbon; shake and let stand for 4 hours. Strain. In blender combine eggs, sugar, milk, cream, brandy, 2 oz of the Cedar Bourbon, the nutmeg and cardamom; blend until smooth.
Sandy's Christmas Punch | Canadian Living. Add this boozy punch to your holiday party cocktail menu. Prep time 5 minutes Total time 5 minutes Portion size 1 serving Ingredients 1 1/2 oz Cedar Bourbon (recipe in Method) 4 teaspoons lemon juice 1/2 oz syrup from Spiced Cranberries in Syrup (recipe in Method) 5 cranberries from Spiced Cranberries in Syrup (recipe in Method) 2 dashes angostura bitters 2 tablespoons apple cider 1/2 oz ginger beer (optional) Method Combine Cedar Bourbon, lemon juice, syrup, cranberries, angostura bitters and apple cider in cocktail shaker; fill with ice, shake and strain into glass. CEDAR BOURBON In canning jar, combine 1/4 cup cedar wood chips and 2 cups bourbon; shake and let stand for 4 hours. HANDS-ON TIME: 5 minutesREFRIGERATION TIME: 30 minutesTOTAL TIME: 30 minutes 2 cups sugar 1 cup water 2 cups fresh or frozen cranberries 4 cinnamon sticks 1 star anise 4 whole cloves 1 tbsp grated orange zest 1 cup white rum.
Vanilla and Coconut Birch Bark Cake | Canadian Living. This show-stopping cake tastes just as fantastic as it looks. Watch the video below to see how to easily make the decorations. MAKES: 16 servingsHANDS-ON TIME: 40 minutesTOTAL TIME: 2 hours and 15 minutes Cake: 1 1/2 cups unsalted butter, softened 2 1/4 cups granulated sugar 1/2 cup liquid egg whites 1 tsp vanilla 3 cups all-purpose flour 2 1/4 tsp baking powder 1/2 tsp each baking soda and salt 1 1/2 cups buttermilk Assembly: Cake: Preheat oven to 350°F. In stand mixer with paddle attachment, beat butter with sugar until fluffy. Bake until cake tester inserted in centres comes out clean, 30 to 35 minutes. Assembly: Using serrated knife, trim tops of cakes to level, if necessary.
Spread 1 1/4 cups of the Coconut Meringue Icing over cut side; cover with second cake layer, cut side down. Using offset palette knife, spread thin layer of the icing all over cake. Using offset palette knife, spread remaining icing all over cake, smoothing side and top. Coconut Meringue Icing | Canadian Living. Spread this icing over our Vanilla and Coconut Birch Bark Cake. Prep time 35 minutes Total time 2 hours & 45 minutes Ingredients 1 can (400 mL) coconut milk 2 1/3 cups granulated sugar 1 1/4 cup liquid egg whites 3 cups butter , softened and cubed 1/2 teaspoon coconut extract Nutritional facts Per 1/2 cup: about Fibre 0 g Sodium 125 mg Sugars 15 g Calories 224 Total fat 19 g Potassium 12 mg Cholesterol 46 mg Saturated fat 12 g Total carbohydrate 15 g Iron 1 Fibre 0.0 Folate 0.0 Sodium 0.0 Sugars 0.0 Calcium 1 Protein 0.0 Calories 0.0 Total fat 0.0 Vitamin A 15 Vitamin C 0.0 Potassium 0.0 Cholesterol 0.0 Saturated fat 0.0 Total carbohydrate 0.0 Method Refrigerate can of coconut milk for 2 hours to allow cream to rise to top.
In stainless-steel bowl set over saucepan of gently simmering (not boiling) water, whisk sugar with egg whites until sugar is dissolved and candy thermometer reads 140°F. Makes about 8 cups. Apple and Honey Challah Cake | Canadian Living. Method Arrange challah in single layer on 2 rimmed baking sheets; toast in 350°F oven until golden, 8 to 10 minutes. Meanwhile, grease bottom of 8- or 9-inch (2 or 2.5 l) springform pan; line side with parchment paper. Place pan on large square of heavy-duty foil; press foil up onto side of pan. In large bowl, toss apples with cinnamon; set aside. In separate large bowl, whisk eggs with honey until combined.
Toss together one-third each of the challah and apple mixture with egg mixture. Drizzle with any remaining egg mixture. Set springform pan on rimmed baking sheet; bake in 350°F oven until challah is golden and puffed and custard is set, about 1 hour. Tip from The Test Kitchen: In the (unlikely) event of leftovers, you can make French toast hash with the challah cake the next morning.
Tip: Unsure if it's kosher? Makes 8 to 10 servings. Clementine Cream Cheese Icing | Canadian Living. If you have any leftovers of this icing from our Gingerbread Cake, use it for frosting carrot cake or spreading on French toast. Prep time 5 minutes Total time 5 minutes Ingredients 1 1/2 pkg (each 250 g) cream cheese , softened 1 1/2 cup unsalted butter , softened 4 1/2 teaspoons grated clementine or orange zest 1 1/2 teaspoon vanilla 9 cups icing sugar Nutritional facts Per 1/2 cup: about Fibre 0 g Sodium 42 mg Sugars 32 g Protein 1 g Calories 250 Total fat 14 g Potassium 21 mg Cholesterol 38 mg Saturated fat 8 g Total carbohydrate 33 g Iron 1 Fibre 0.0 Folate 1 Sodium 0.0 Sugars 0.0 Calcium 1 Protein 0.0 Calories 0.0 Total fat 0.0 Vitamin A 13 Vitamin C 0.0 Potassium 0.0 Cholesterol 0.0 Saturated fat 0.0 Total carbohydrate 0.0 Method In large bowl, beat cream cheese with butter until smooth; stir in clementine zest and vanilla.
Makes about 7 1/2 cups. Sugared Cranberries | Canadian Living. These yummy, sugared cranberries look so beautiful over our Gingerbread Cake. Prep time 15 minutes Total time 6 hours & 30 minutes Ingredients 1 cup water 1 1/2 cup granulated sugar (approx) 1 cup fresh cranberries Nutritional facts Per 1 cup: about Fibre 0 g Sodium 14 mg Sugars 9 g Protein 1 g Calories 87 Total fat 5 g Potassium 48 mg Cholesterol 1 mg Saturated fat 3 g Total carbohydrate 10 g Iron 1 Fibre 0.0 Folate 0.0 Sodium 0.0 Sugars 0.0 Calcium 0.0 Protein 0.0 Calories 0.0 Total fat 0.0 Vitamin A 0.0 Vitamin C 3 Potassium 0.0 Cholesterol 0.0 Saturated fat 0.0 Total carbohydrate 0.0 Method In small saucepan, bring water and 1 cup of the sugar to boil over medium-high heat; reduce heat to medium-low and cook until sugar is dissolved, 3 to 5 minutes.
Place cranberries in heatproof bowl; pour sugar syrup over top. Drain cranberries; discard syrup. Makes 1 1/2 cups. Gingerbread Cake | Canadian Living. Method Preheat oven to 350°F. Grease and flour three 8-inch round cake pans; line bottoms with parchment paper. Set aside. In stand mixer with whisk attachment, whisk together flour, brown sugar, ginger, baking soda, cinnamon and salt.
Bake until cake tester inserted in centres comes out clean, 30 to 35 minutes. Assembly Using serrated knife, trim tops of cakes to level, if necessary. Spread 1 1/4 cups of the icing over cut side; cover with second cake layer, cut side down. Using offset palette knife, spread thin layer of the Clementine Cream Cheese Icing all over cake; refrigerate until firm, about 30 minutes.
Using offset palette knife, spread remaining icing all over cake, smoothing side and top; refrigerate until firm, about 30 minutes. Mini Jam Cheesecakes | Canadian Living. Perfect for a holiday dessert tray, these diminutive delectables offer all the pleasure of rich, decadent cheesecake in three small mouthfuls. Prep time 10 minutes Total time 2 hours & 30 minutes Ingredients 1 cup vanilla wafer crumbs 3 tablespoons unsalted butter , melted 1 teaspoon grated lemon or lime zest 2 pkg (each 250 g) cream cheese , softened 1/2 cup granulated sugar 1 teaspoon vanilla 2 large eggs 1/3 cup seedless raspberry jam Nutritional facts Per mini cheesecake: about Sodium 177 mg Sugars 17 g Protein 4 g Calories 277 Total fat 20 g Potassium 76 mg Cholesterol 86 mg Saturated fat 11 g Total carbohydrate 22 g Iron 4 Fibre 0.0 Folate 5 Sodium 0.0 Sugars 0.0 Calcium 5 Protein 0.0 Calories 0.0 Total fat 0.0 Vitamin A 20 Vitamin C 2 Potassium 0.0 Cholesterol 0.0 Saturated fat 0.0 Total carbohydrate 0.0 Method Preheat oven to 325°F.
In large bowl, beat cream cheese until smooth; beat in sugar and vanilla until fluffy. Canada's Best Carrot Cake with Cream Cheese Icing | Canadian Living. Our most popular recipe ever! This moist carrot cake is welcome at birthdays, weddings, reunions and all special occasions. Portion size 18 servings Credits : The Canadian Living Test Kitchen Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon baking soda 3/4 teaspoons salt 1/2 teaspoon nutmeg 3/4 cups granulated sugar 3/4 cups packed brown sugar 3 eggs 3/4 cups vegetable oil 1 teaspoon vanilla 2 cups grated carrots 1 cup drained crushed canned pineapple 1/2 cup chopped pecans Icing: 1 8 oz (250g) package cream cheese softened 1/4 cup butter softened 1/2 teaspoon vanilla 1 cup icing sugar Nutritional facts Per serving, about: Cholesterol 58 mg Total carbohydrate 38 g Iron 0.0 Fibre 0.0 Folate 10.0 Sodium 0.0 Sugars 0.0 Calcium 4.0 Protein 0.0 Calories 0.0 Total fat 0.0 Vitamin A 0.0 Vitamin C 0.0 Potassium 0.0 Cholesterol 0.0 Saturated fat 0.0 Total carbohydrate 0.0 Method.
Butter Tart Ice Cream | Canadian Living. Chunks of buttery shortbread and a sweet butterscotch ripple make this ice cream taste just like Canada's favourite tart. If you like raisins or pecans in your butter tarts, swirl a small handful into the ice cream when you add the butterscotch and the cookies. Portion size 4 servings Credits : Canadian Living Magazine: July 2015 Ingredients 6 egg yolks 2/3 cups granulated sugar 1 3/4 cup whipping cream 35% 1 1/2 cup milk 1 teaspoon vanilla 3/4 cups packed dark brown sugar 1/3 cup butter 3/4 cups chopped shortbread cookies Nutritional facts per 1/2 cup: about Sodium 150 mg Sugars 41 g Protein 5 g Calories 497.0 Total fat 33 g Potassium 159 mg Cholesterol 237 mg Saturated fat 18 g Total carbohydrate 47 g Iron 7.0 Fibre 0.0 Folate 14.0 Sodium 0.0 Sugars 0.0 Calcium 12.0 Protein 0.0 Calories 0.0 Total fat 0.0 Vitamin A 34.0 Vitamin C 0.0 Potassium 0.0 Cholesterol 0.0 Saturated fat 0.0 Total carbohydrate 0.0 Method.
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