based on a recipe from cook’s country magazine, february/march 2006. makes 24 cupcakes, although it can be easily halved. the editors say, “if you don’t have bar or block chocolate on hand, use semisweet chips in the cake and frosting.” i frost these using recipe #414787 or recipe #414801. did you know that unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days? they may also be individually wrapped in plastic and frozen in a zipper-lock bag for up to 1 month.
this is my mother's recipe that she got from her mother, who was born in montreal canada. we have had these pies every christmas since i was a little kid. it would not be christmas in our family without mom's tourtieres! thanks mom for the recipe and all
i got this from a magazine, but cannot remember which. i consider this a company dish. i made a double batch of the pecans. after mixing in the 1/2 cup pecans the recipe calls for, i gave it a taste test. i sprinkled a little more in. guess that's a pre
recently, i began eating couscous and i like to try different recipes. i saw this one in the magazine of ricardo. eta : i made it on september 5, 2011. i omitted the peas. i used a paula red apple. it's so yummy. great blend of flavors.
i love chutney but it is expensive to buy. apples are plentiful and cheap in nova scotia (and many other locations) so i like to make this one to accompany samosas and anything else that needs a delicious kick. it's also very easy.
i used to live near sea level, where i had wonderful success with breadmaker breads. back then, i'd just estimate the amount of yeast, salt, and sugar, and i'd toss in all sorts of extra ingredients. once even a bread made with yellow cake mix and som
this recipe is a take on my recipe #459346 using white chocolate and more butterscotch chips as well as muesli in place of granola. in addition i added some coconut to the mix. i thought the clusters came out super yummy, so im posting this here. i hope y
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