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Canadian Living Special IssuesCanadian Living Special Issues

Canadian Living Special Issues SIP #3 - 2017

Collection of Canadian Living special issues

United States
TVA Publications Inc.
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4 Issues


access_time10 min.
bake the cover

PEEKABO SHORTBREAD STARS MAKES 24 COOKIES HANDS-ON TIME 20 minutes TOTAL TIME 1¾ HOURS 1 cup unsalted butter, softened ½ cup icing sugar ½ tsp vanilla ½ tsp salt 2 cups all-purpose flour 2 tsp granulated sugar ½ cup seedless raspberry jamicing sugar for dusting (optional) In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined. Between waxed or parchment paper, roll out dough to scant ¼-inch thickness. Using 2½-inch star-shaped cookie cutter, cut out shapes, rerolling and cutting scraps. Using 1½-inch star-shaped cookie cutter, cut out star in centre of half of the cookies, rerolling and cutting scraps, as necessary. Arrange whole and cutout cookies, 2 inches apart, on parchment paper–lined rimless baking sheets; refrigerate until firm, about 20 minutes. Bake on…

access_time49 min.

CHOCOLATE TOFFEE SHORTBREAD CUPS Makes 48 cookies Hands-on time 40 minutes Total time 1¼ hours 1 batch Basic Shortbread Cookie Dough (recipe, opposite) ¾ cup mini semisweet chocolate chips ¾ cup toffee bits Make dough according to instructions (recipe, left), but do not refrigerate. Roll by 2 tsp into balls; gently press onto bottoms and up sides of mini muffin cups. Refrigerate until firm, about 30 minutes. Stir chocolate chips with toffee bits; spoon rounded 1 tsp into each shortbread cup. Bake, 1 pan at a time, in 325°F oven until edges are light golden, 20 to 25 minutes. Let cool in pans on racks. Run tip of knife around edge of each cup to release. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.) PER COOKIE…

access_time20 min.
bars & squares

BUTTER TART SQUARES Makes 16 large squares Hands-on time 10 minutes Total time 35 minutes 1 cup all-purpose flour ¼ cup granulated sugar ½ cup butter Filling 2 tbsp butter, melted 2 eggs, lightly beaten 1 cup packed brown sugar 2 tbsp all-purpose flour ½ tsp baking powder ½ tsp vanilla pinch salt 1 cup raisins ½ cup chopped walnuts In bowl, mix flour with sugar; using pastry blender or 2 knives, cut in butter until crumbly. Press into parchment paper–lined 9-inch square cake pan. Bake in 350°F oven for 15 minutes. Filling In bowl, mix butter with eggs; blend in brown sugar, flour, baking powder, vanilla and salt. Stir in raisins and walnuts. Pour over base. Bake in 350°F oven until top springs back when lightly touched, 20 to 25 minutes. Let cool in pan on rack. Cut into squares. PER SQUARE about 221 cal, 3 g pro, 10…

access_time16 min.
pies & tarts

CHOCOLATE GINGERBREAD CREAM PIE Makes 8 servings | Hands-on time 45 minutes | Total time 6½ hours Pastry 2¼ cups all-purpose flour ¼ cup cocoa powder, sifted 1 tsp each cinnamon and ground ginger ¼ tsp salt pinch each nutmeg and ground cloves ¼ cup cold unsalted butter, cubed ¼ cup cold lard or vegetable shortening, cubed ¼ cup ice water (approx) 3 tbsp sour cream 1 egg 1 egg yolk Custard 4 egg yolks 2 cups milk ⅓ cup granulated sugar ⅓ cup cornstarch 2 tsp fancy molasses 1 tsp cinnamon ½ tsp ground ginger pinch nutmeg pinch ground cloves 1 tsp vanilla ½ cup whipping cream (35%) Topping ½ cup whipping cream (35%) 2 tsp granulated sugar 1 tsp vanilla pinch cinnamon Pastry In bowl, whisk together flour, cocoa powder, cinnamon, ginger, salt, nutmeg and cloves. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Whisk together ice…

access_time25 min.

SILKY MOCHA LAYER CAKE MAKES 16 TO 18 SERVINGS | HANDS-ON TIME 1 ½ HOURS | TOTAL TIME 3 HOURS 1 cup butter, softened 1½ cups granulated sugar 2 eggs 2 tsp vanilla 2 cups all-purpose flour 1 tbsp baking powder ½ tsp salt ½ cup cocoa powder 1½ cups milk 125 g semisweet chocolate (about4½ oz) Mocha Butter Icing ⅔ cup butter, softened 3½ cups icing sugar ½ cup prepared espresso, cooled 1 tsp vanilla Ganache 170 g semisweet chocolate(about 6 oz), chopped ½ cup whipping cream (35%) 2 tbsp butter, cubed Lightly grease two 8-inch round cake pans; line bottoms with parchment paper. Set aside. In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, sift together flour, baking powder and salt; sift in cocoa powder. Using wooden spoon or spatula, stir into butter mixture, alternating with milk,…

access_time10 min.

MAPLE FUDGE MAKES 36 SQUARES | HANDS-ON TIME 30 MINUTES | TOTAL TIME 2 HOURS, 30 MINUTES 2 cups packed brown sugar 1 cup whipping cream (35%) ½ cup pure maple syrup 2 tbsp butter, cut in small pieces 1 tsp baking soda (approx) 1 tsp vanilla Grease side of heavy saucepan. Add brown sugar, cream, maple syrup, butter and pinch of baking soda; cook over medium heat, stirring constantly with wooden spoon, until boiling. If mixture does not foam up high when boiling, stir in remaining baking soda. Boil, without stirring, until candy thermometer reaches 238°F or 1 tsp hot syrup dropped into cold water forms soft ball that flattens when removed from water, about 8 minutes. Immediately pour into greased wide bowl, without scraping pan clean. Let cool on rack to 100°F, 1 to 2 hours. With wooden…