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Canadian Living Special IssuesCanadian Living Special Issues

Canadian Living Special Issues SIP no.3 - 2018

Collection of Canadian Living special issues

Country:
United States
Language:
English
Publisher:
TVA Publications Inc.
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4 Issues

IN THIS ISSUE

access_time1 min.
from the test kitchen

We in the Canadian Living Test Kitchen joke about the marathon of recipe development and taste testing that went into updating and reimagining the treats featured on these pages. We definitely started off a little bit thinner and slightly more tanned, having worked on this throughout the summer. After months spent sampling, adjusting, retesting and perfecting, we are super-excited to finally share the fruits (or should we say cookies) of our labour: the all-new Holiday Baking Special Issue. With our best-ever versions of the Christmas classics (like gingersnaps, hello dollies and chocolate crackles) to new twists on old favourites (try our tahini shortbread and you’ll never turn back) to tasty recipes for those with dietary restrictions (gluten-free and vegan, oh my!), this holiday baking bible has something for everyone with even…

access_time1 min.
better baking

SECRETS OF GREAT BAKING FROM the Canadian Living TEST KITCHEN INVEST IN GOOD BAKING EQUIPMENT. START WITH THE BASICS—A HEAVY BAKING SHEET IF YOU LIKE MAKING COOKIES, FOR EXAMPLE—AND ADD ONLY THE HIGHEST-QUALITY EQUIPMENT, ONE PIECE AT A TIME, AS YOU GO ALONG. RESIST THE TEMPTATION TO BUY SETS, ESPECIALLY IF THE PRICE IS TOO GOOD TO BE TRUE. AVOID NONSTICK, EXCEPT FOR FANCY BUNDT PANS. BUY THE BEST INGREDIENTS POSSIBLE: the freshest butter, eggs, nuts, spices, yeast, baking powder and baking soda; the plumpest raisins; the finest chocolate; and real vanilla. BEFORE YOU BEGIN, GET OUT ALL THE EQUIPMENT AND INGREDIENTS CALLED FOR IN THE RECIPE. IF YOU WISELY PREP AND MEASURE THE INGREDIENTS BEFORE YOU START TO MIX, YOU ARE LESS LIKELY TO FORGET ONE. CHILL THE ITEMS THAT NEED TO BE…

access_time7 min.
how to measure

DRY INGREDIENTS Always use dry measuring cups, or dry measures. These nesting metal or plastic cups usually come in ¼-cup, ⅓-cup, ½-cup and 1-cup capacities. • All-purpose flour, bread flour, granulated sugar, icing sugar and cocoa powder: Spoon into dry measuring cup until heaping. Don’t pack or tap on counter to level. Level with straight edge of knife or spatula. • Brown sugar: Pack into dry measuring cup until level with rim and firm enough that sugar holds its shape when turned out. • Baking powder, baking soda, salt and spices: Fill standard measuring spoon to top; level with edge of knife. If recipe calls for a “pinch,” use what you can hold between the tips of your thumb and forefinger, approximately 1⁄16 tsp. LIQUID INGREDIENTS Always use liquid measuring cups, or liquid measures. These are…

access_time2 min.
flour

All-purpose flour: A combination of milled hard and soft wheat that is bleached, regular all-purpose flour requires no sifting before measuring. It works in most baking recipes, from biscuits to cookies to cakes to pies. There are two other types of all-purpose flour: an unbleached version, which is cream-coloured and becoming more available and popular, and a whole wheat version. Both can be used cup for cup in place of regular all-purpose flour and require no sifting before measuring. Bread flour: For yeast breads and buns, there is hard wheat flour that may contain increased gluten. It comes in versions such as white, multigrain and whole wheat. They require no sifting and can be replaced cup for cup by all-purpose flour. Cake-and-pastry flour: Recipes for cakes and pastry often call for cake-and-pastry…

access_time4 min.
chocolate

• Unsweetened chocolate: This is pure, unsweetened chocolate liquor cooled and moulded into blocks. It is bitter and cannot be used interchangeably with other types of chocolate. • Bittersweet and semisweet: These chocolates contain pure chocolate liquor, cocoa butter, sugar, vanilla and lecithin. In baking, these types are interchangeable, although bittersweet has a more pronounced flavour. • Milk chocolate: This chocolate has dry or concentrated milk added to the same base as semisweet and bittersweet chocolate. • White chocolate: This type does not actually contain any chocolate liquor, just cocoa butter. Good-quality white chocolate is ivory- or cream-coloured, unlike white confectionary coating, which contains vegetable fats instead of cocoa butter and is starker white. • Cocoa powder: Made of ground, partially defatted cocoa solids, cocoa powder (labelled unsweetened or Dutch process) should not be…

access_time15 min.
with the kids

RASPBERRY VANILLA CREAM CHEESE PINWHEELS MAKES ABOUT 48 COOKIES HANDS-ON TIME 40 MINUTES TOTAL TIME 2½ HOURS 2¼ cups + 1 tbsp all-purpose flour, divided½ tsp baking powder½ tsp salt¼ tsp baking soda½ cup butter, softened¼ cup cream cheese, softened1 cup granulated sugar1 egg1 tsp vanilla¼ tsp raspberry extract or food-grade essential oilred paste food colouring¼ cup mini white sprinkles or coarse sugar In bowl, whisk together 2¼ cups of the flour, baking powder, salt and baking soda. In large bowl, using hand mixer on medium speed, beat butter with cream cheese until smooth; beat in sugar, egg and vanilla until combined. Stir in flour mixture just until combined. Divide dough in half. Knead remaining 1 tbsp flour, raspberry extract and food colouring into 1 half. Shape each into rectangles; wrap each in plastic wrap. Refrigerate for…

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