Repost Dried Cherry Muffins

By: Lucy Waverman

These are outstanding muffins. They have a moist, cakey crumb texture and the slight taste of the cherry beer is enhanced by plump cherries and crunchy almonds. They keep moist for 2 days.

¾ cup (175 mL) dried cherries
1 cup (250 mL) flat cherry beer
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
½ tsp (2 mL) salt
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ cup (125 mL) melted butter
1 egg, beaten
½ cup (125 mL) chopped almonds

1. Place cherries and beer in a small pot. Bring to boil. Remove from heat and let sit 30 minutes. Drain cherries and reserve both cherries and beer separately.

2. Preheat oven to 400°F (200°C). Oil or spray 12 medium muffin cups.

3. Combine flour, sugar, salt, baking powder and baking soda in a bowl. Combine butter, egg and ½ cup (125 mL) reserved beer in second bowl. Fold wet ingredients into dry ingredients with a wooden spoon or whisk. Batter may be a bit lumpy. Stir in reserved cherries and almonds.

4. Fill muffin tins ¾ full. Bake 16 to 18 minutes or until a toothpick inserted in centre comes out clean.

Makes 12 muffins

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Candy Cane Red Velvet Trifle

By: Eshun Mott

This trifle takes trendy red velvet cake right into the holiday season. Red and white layers visually mimic a candy cane and a hint of pepper mint balanced against cream cheese and white chocolate takes it over the top for a trifle all ages can enjoy. If you can’t find peppermint oil for the cream, you can substitute about ½ tsp (2 mL) peppermint extract. For a different presentation, this recipe works equally well made in 6 to 8 individual portions.

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Boston Cream Pie Cupcakes

By: Marilyn Bentz-Crowley

The origins of this confection go back over a century and a half, and even then Boston cream pie was actually cake, not pie! However the name has stuck to this delicious combination of cake, cream and chocolate.

 

Cupcakes

2 eggs
½ cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
1 tsp (5 mL) pure vanilla extract
2 cups (500 mL) sifted before measured
cake and pastry flour
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 mL) milk

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Blueberry Brittle with White Chocolate Ice Cream

By: Lucy Waverman

Demerara sugar is an unrefined, coarse-grained brown sugar that gives an extra crunch to this excellent dessert.

3 cups (750 mL) blueberries
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) grated lemon rind

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Blackberry and Strawberry Sundaes

By: Lucy Waverman

Sundaes are a real treat in the summer. Outrageous combinations of fresh fruit, ice cream and interesting sauces make delectable sundaes that look spectacular. Use your favourite mint chocolate bar for the chocolate sauce but make sure it is dark chocolate. Milk chocolate makes too sweet a sauce. Use these sundaes as a guide to come up with your own combinations.

Strawberry Syrup
1 cup (250 mL) strawberries
½ cup (125 mL) redcurrant jelly
1 tbsp (15 mL) Grand Marnier or other orange liqueur

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Alfajores

By: Lucy Waverman

These delicate almond cookies can be fi lled with dulce de leche, jam, chocolate ganache, lemon curd or icing.

Cookies

¾ cup (175 mL) unsalted butter, softened
2 cups (500 mL) icing sugar
½ tsp (2 mL) grated lemon rind
½ tsp (2 mL) vanilla extract
3 large eggs
3½ cups (875 mL) all-purpose flour, spooned into
measuring cups and leveled off
2½ cups (625 mL) ground almonds
1 tsp (5 mL) kosher salt

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Frangelico Hot Chocolate

By: Johanna Burkhard

The hazelnut accent from the Frangelico combined with dark chocolate and whipped cream provides a luscious and comforting dessert in a mug.

1 cup (250 mL) milk
1 ½ tsp (7 mL) granulated sugar
1 oz (30 g) bittersweet chocolate, chopped or 1 square semi-sweet chocolate, chopped
2 to 3 tbsp (25 to 45 mL) Frangelico

Garnish
Whipping cream
Cocoa powder

1. Place milk and sugar in a saucepan and heat until piping hot. Remove from heat and stir in chocolate until melted.

2. Pour into a large mug, add the Frangelico to taste and top with whipped cream. Sprinkle with cocoa powder.

Serves 1

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Berry Chocolate Trifle

By: Jennifer MacKenzie

Airy chocolate cake, a softly set, rich chocolate custard and liqueur-spiked berries offer a twist on traditional trifle. Each element can be made ahead as can the assembly of the trifl es so they’re ready and waiting in the fridge when it’s time for dessert. In fact, they benefit from standing so there’s no fuss when you’re ready to serve except to add the final garnish. For traditionalists, a dollop of sweetened whipped cream before the chocolate shavings is always a nice touch.

Cake

3 eggs
⅓ cup (75 mL) all-purpose flour
¼ cup (50 mL) unsweetened
cocoa powder
Pinch salt
½ cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) butter, melted

Chocolate Custard

3 cups (750 mL) milk
⅓ cup (75 mL) granulated sugar
4 tsp (20 mL) cornstarch
3 egg yolks
6 oz (175 g) bittersweet (dark) chocolate,
finely chopped
1½ tsp (7 mL) vanilla

Berries

4 cups (1 L) frozen mixed berries
½ cup (125 mL) framboise, Chambord
or other fruit liqueur
Bittersweet (dark) chocolate shavings,
for garnish

1. For cake, preheat the oven to 375°F (190°C).

2. Line the bottom of an 8-inch (20-cm) square cake pan with parchment paper.

3. Place eggs (in shells) in a bowl and cover with warm water; let eggs warm to slightly above room temperature, refreshing with more warm water if it cools. In another bowl, whisk together flour, cocoa and salt.

4. Drain water from eggs and crack into a straight-sided bowl. Add sugar. Using an electric mixer, beat until very pale, quadrupled in volume and ribbons fall slowly from beater when lifted. Beat in vanilla. Sprinkle with half the flour mixture and fold just until combined. Gently fold in remaining flour mixture. Fold in butter. Pour into prepared pan.

5. Bake for about 25 minutes or just until top springs back when lightly pressed. Let cool in pan on a rack for 15 minutes. Run a knife around edge of cake and invert onto rack. Peel off paper and let cool completely.

6. For custard, heat milk and half the sugar in a saucepan over medium heat just until steaming. In a bowl, whisk remaining sugar, cornstarch and egg yolks until blended. Gradually pour in hot milk, whisking constantly. Return to saucepan. Cook over medium-low heat, whisking constantly, for about 12 minutes or until slightly thickened and bubbles just rise to the surface. Remove from heat and strain through a sieve into a clean bowl over chocolate. Add vanilla and stir until chocolate is melted. Place plastic directly on the surface and chill completely, for at least 4 hours or for up to 1 day.

7. For berries, in a bowl, combine berries and liqueur. Let stand, stirring occasionally, for 2 to 4 hours or until berries are melted and well flavoured with liqueur. Cut any large berries into smaller pieces.

8. To assemble, cut cake in half horizontally. Cut each half into 36 squares. Place 3 squares in each of eight 8- to 12-oz (250- to 375-mL) highball, parfait or wine glasses. Spoon 1 tbsp (15 mL) berries with juice on top of cake. Spoon in 1 heaping tbsp (15 mL plus) of the custard. Repeat once with cake, berries and custard. Top with remaining cake cubes, then custard and berries and juice. Cover and chill for at least 2 hours or for up to 8 hours.

9. To serve, sprinkle with chocolate shavings.

Serves 8

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Butter-Poached Lobster

By: Lucy Waverman

The inspiration for this very special entertaining dish comes from Keith Froggett at Scaramouche restaurant, one of my favourite restaurants in Toronto. It is an easy way to serve an already cooked lobster that does not overcook it and butter, of course, is lobster’s traditional accompaniment.

4 cooked lobsters, 1¼ lbs (625 g) each
½ cup (125 mL) unsalted butter
4 sprigs fresh tarragon
Maldon salt to taste

1. Remove lobster meat from its shell.

2 Melt butter in a sauté pan over medium heat. Add tarragon and lobster meat and toss to coat. Turn heat to low and warm lobster, covered, turning pieces as needed for 3 minutes or until warmed through.

3 Spoon a little Jerusalem Artichoke and Potato Purée onto each plate, add some Sautéed Swiss Chard and place the lobster meat on top. Sprinkle with Maldon salt. Spoon a little of the tarragon butter overtop. Add some Smoked Paprika Salsa (recipe follows) around plate.

Serves 4

Jerusalem artichoke and potato purée

Jerusalem artichokes have such a unique flavour. Mixed with an equal amount of potatoes they make a tasty purée that matches with the lobster.

1 lb (500 g) Jerusalem artichokes,
peeled and halved
1 lb (500 g) Yukon Gold potatoes,
peeled and diced
4 cloves peeled garlic
Salt
2 tbsp (25 mL) butter
⅓ cup (75 mL) buttermilk
Freshly ground pepper

1. Place artichokes, potatoes and garlic in a pot. Cover with cold water, salt and bring to boil. Boil for 10 to 12 minutes or until potatoes and artichokes are soft.

2. Drain and return pot to turned-off stove, shake over heat for a minute to dry off potatoes.

3. Mash potatoes, artichokes and garlic together with an electric mixer. Add butter and enough buttermilk to make a purée and beat mixture until purée is smooth, adding more buttermilk and butter if needed. Season with salt and pepper to taste.

Serves 4

Sautéed swiss chard

You can substitute spinach, but chard has more texture and flavour.

1 bunch Swiss chard
3 tbsp (45 mL) olive oil
½ cup (125 mL) onion, chopped
1 tsp (5 mL) chopped garlic
2 tbsp (25 mL) balsamic vinegar
Salt and freshly ground pepper to taste

1. Remove bottom ½ inch (1 cm) of chard stems, and discard. Slice remaining stems into ½-inch (1-cm) pieces. Coarsely slice leaves.

2. Heat oil on medium heat and add onion and garlic. Sauté until softened, about 2 minutes. Add chard stems, cover and cook 5 minutes. Reduce heat to low, add leaves and cook another 5 minutes or until leaves are tender.

3. Splash with balsamic vinegar, bring to boil, season and serve.

Serves 4

Smoked Paprika Salsa

Always make more roasted tomatoes than you need as they are wonderful tossed in a salad or a sauce. This salsa keeps for a week in the refrigerator.

2 plum tomatoes, roasted
3 tbsp (45 mL) olive oil
Kosher salt
¼ cup (50 mL) chopped roasted red pepper
1 tsp (5 mL) chopped garlic
½ tsp (2 mL) spicy smoked Spanish paprika
1 tbsp (15 mL) sherry vinegar
1 tbsp (15 mL) chopped Italian parsley
Salt to taste

1. Preheat oven to 350°F (180°C).

2. To roast plum tomatoes, cut in half, remove seeds, toss with 1 tbsp (15 mL) olive oil and season with a little kosher salt. Bake for 45 minutes to 1 hour or until tomato is soft and slightly browned.

3. Place remaining 2 tbsp (25 mL) olive oil, tomatoes, red peppers, garlic, paprika, sherry vinegar and parsley in a food processor and process until smooth. Season with salt to taste.

Makes about ½ cup (125 mL)

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Morning Muesli Muffins

By: Heather Trim

Kick-start your day with these hearty breakfast muffins. My favourite muesli mix consists of coarsely chopped dried apricots, pecans or hazelnuts, dried cranberries or cherries, unsalted pepitas (pumpkin seeds) or large flake coconut.

Half of a 900 g pkg oatmeal muffin mix
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) nutmeg or ginger
1 cup (250 mL) muesli mixture (see above)
½ cup (125 mL) diced chopped peeled apple or pear

1. Preheat oven and prepare muffin tin according to package for 12 muffins.

2. Prepare muffin mix, stirring in cinnamon and nutmeg, for 12 muffins. Stir in muesli mix and apple just until blended. Spoon into muffin cups. Bake in preheated oven according to package directions. Serve warm or at room temperature.

Makes 12 muffins

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Double Pumpkin Muffins

By: Marilyn Bentz-Crowley

These high-topped muffins are delicious with the combination of orange and spice enhancing pumpkin's robust taste. Hulled green pumpkin seeds are easily found at health food stores. Store them in a sealed container in the refrigerator or freezer.

Streusel Topping
2/3 cup (150 mL) all-purpose flour
½ cup (125 mL) icing sugar
½ tsp (2 mL) baking powder
¼ cup (50 mL) butter, melted
¼ tsp (1 mL) pure vanilla extract
¼ cup (50 mL) green pumpkin seeds


Muffins
½ cup (125 mL) green pumpkin seeds
3 cups (750 mL) all-purpose flour
¾ cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) each of grated nutmeg and all-spice
1 small or ½ large orange
1 egg
1 cup (250 mL) pure pumpkin purée (not sweetened pie filling-see Tip below)
1 cup (250 mL) buttermilk
1 tsp (5 mL) pure vanilla extract
½ cup (125 mL) butter, melted
Icing sugar, for topping, optional

1. To make streusel, stir flour with icing sugar and baking powder. Stir in melted butter and vanilla until moist crumbs form. Set aside with raw pumpkin seeds.

2. To make muffins, preheat oven to 375°F (190°C).

3. Coat 12 standard muffin tin cups liberally with nonstick spray or butter, including top of pan for easy release of large muffins. Spread ½ cup (125 mL) pumpkin seeds on a shiny baking tray; bake for 5 to 6 minutes or until a few seeds turn colour. Cool on a rack.

4. Meanwhile, stir flour with sugar, baking powder, baking soda, salt and spices. Make a well. Finely grate zest from orange and squeeze ¼ cup (50 mL) juice. Lightly beat egg; stir in pumpkin purée, buttermilk, juice, vanilla and zest.

5. Stir pumpkin mixture and butter into flour until mostly moistened. Then stir in toasted pumpkin seeds until well-mixed; divide batter among cups, heaping slightly in centre. (Batter completely fills cups.) Sprinkle with raw pumpkin seeds; then liberally with streusel crumbs. Press seeds and crumbs gently into muffin tops.

6. Bake in centre of preheated oven for 25 to 28 minutes or until a cake tester or skewer inserted into muffin centre comes out clean and tops are lightly golden. Rest on cooling rack for 5 minutes; then lift each muffin with the aid of a dull kitchen knife out of pan onto rack. Cool completely; to serve, lightly sieve a spoonful of icing sugar over muffin tops, if desired. (Covered muffins keep well for a day or 2 at room temperature or freeze air-tight for up to 2 weeks.)


Tip Pumpkin purée freezes well for months if pre-measured and spooned into freezer bags. Flatten purée in bags, excluding as much air as possible before sealing, and freeze flat for swift thawing.

Makes 12 large muffins

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Chocolate Macadamia Florentines

By: Anna Olson

These are truly a pastry chef’s cookie. More like a candy, it’s hard to believe that such small measurements of ingredients yield so many cookies, but they do. Tips for success include using a Teflon-coated mini-muffin pan or a flexible silicone pan for easy removal of the baked cookies. It is also important to measure ½ teaspoon (2 mL) of filling into each cup—this will ensure they all bake evenly in their pan. And lastly, don’t wander too far from the oven—the difference of just 30 seconds can mean the difference between a perfectly golden Florentine and an “over-caramelized” Florentine.

½ cup (125 mL) whole salted macadamia nuts
¼ cup (50 mL) whipping cream
¼ cup (50 mL) sugar
2 tbsp (25 mL) corn syrup
2 tbsp (25 mL) butter
¾ cup (175 mL) good-quality chocolate chips or chopped coating chocolate (available at bulk stores)

1. Preheat oven to 350°F (180°C).

2. Generously grease 24 mini-muffin cups.

3. Pulse macadamia nuts in food processor until coarse crumbs.

4. Combine whipping cream, sugar, corn syrup and butter in a small saucepot over medium-high heat. Bring up to a simmer and cook for 1 minute, stirring constantly. Remove from heat and stir in macadamia nuts.

5. Measure ½ tsp (2 mL) of mixture into each well-greased muffin cup. Bake for 6 to 8 minutes, until a deep golden brown (watch oven carefully—once Florentines start browning, they progress quickly). Let cookies cool in muffin tins for 5 minutes. To remove, use a bamboo skewer or the tip of a paring knife and push down the side of cooled cookie gently (rotating the tool slightly helps pop the cookie out).

6. Melt chocolate chips or coating chocolate in microwave on medium heat, stirring every 10 seconds. Brush the bottom of each Florentine with melted chocolate and place on a clean, parchment-lined baking tray until set. Alternatively, Florentines can be drizzled with melted chocolate. Florentines will keep up to a week in an airtight container.

Makes about 4 dozen

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Chocolate Caramel Tarts

By: Lucy Waverman

These decadent tarts combine two favourite flavours, caramel and chocolate. When making tart shells you need a slightly sturdier pastry than a regular sweet dough. It needs to be removed easily from the tartlet shells and weighting the shells with rice or beans takes too much time. This dough is made like a cookie dough to avoid these problems. As tartlet tins come in different sizes, use what you have - even small muffin tins work. Measure the top of the tin and use a cutter 1-inch (2.5-cm) bigger than the cup.

Pastry

3/4 cup (175 mL) unsalted butter
1/2 tsp (2 mL) salt
1/4 cup (50 mL) granulated sugar
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) cold water

Caramel

1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) water
1 tsp (5 mL) corn syrup
1/3 cup (75 mL) whipping cream

Chocolate

8 oz (250 g) European bitter or semi-sweet chocolate
1 cup (250 mL) whipping cream
1 egg, beaten
1/2 tsp (2 mL) vanilla essence

1. Place butter, salt and sugar in food processor. Process until mixture is light and fluffy. Add flour and water and just combine. Remove from processor and shape into a flat disc. Chill for 30 minutes.
2. Roll out pastry about 1/8-inch (3-mm) thick. Using a cookie cutter, cut circles to fit your tartlet tins. Ease pastry into tins and if it breaks then pat together again. If there is enough pastry make a rim around tart. Chill pastry for 30 minutes to allow it to relax. Prick base of pastry with a fork.
3. Preheat oven to 375°F (190°C).
4. Bake tartlets 15 to 20 minutes or until golden. Cool in tins. Remove before filling them.
5. Combine sugar, water and corn syrup in a heavy pot. Bring to boil and boil until sugar turns an amber colour, about 4 to 5 minutes. Remove from heat and stir in cream until well incorporated. Stir occasionally as mixture cools. Chill until mixture thickens.
6. Break up chocolate and place in a heavy pot with 1 cup (250 mL) cream. On low heat slowly melt chocolate, stirring until the mixture is smooth.
7. Stir in egg and vanilla and continue to stir together until mixture is slightly thickened, about 2 minutes. Cool.
8. Place 1 tsp (5 ml.) caramel in base of tart. Fill with chocolate mixture. Refrigerate tarts until chocolate mixture is set.
9. For an optional garnish, pipe tart with whipping cream or top with gold flakes or balls.

Makes 24 tarts

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Cheese and Chilli Muffins

By: Heather Trim

These moist muffins keep well, but do store them in an airtight container.

2 cups (500 mL) all-purpose flour
¼ cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1 tsp (5 mL) chilli powder
½ tsp (2 mL) baking soda
1½ cups (375 mL) finely diced extra-old Cheddar cheese
preferably orange-coloured
1 large jalapeño pepper, seeded and finely diced
1 ¼ cups (300 mL) plain yogurt
¼ (50 mL) butter, melted and cooled
2 eggs, lightly beaten

1. Preheat oven to 400°F (200°C).

2. Grease a 12-cup muffin tin in and around tops of cups. In a medium bowl, whisk flour with sugar, baking powder, salt, chilli powder and baking soda until well blended. Stir in cheese and jalapeño.

3. In a large bowl, stir yogurt with butter and eggs until blended. Add flour mixture and stir until just blended and batter is thick. Turn into muffin cups.

4. Bake in centre of preheated oven until a toothpick comes clean when inserted in the centre, about 18 to 20 minutes. Cool muffins in pan for 5 minutes. Run a knife around edge of muffins, turn out and serve warm or cool completely on a rack.

Makes 12 muffins

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Cheddar Cups with Fresh Tomato Relish & Crispy Pancetta

By: Marilyn Bentz-Crowley

These crispy cups are shaped in mini-muffin pans. Use orange cheddar to add a golden hue. While vodka may seem unusual, it releases alcohol-soluble flavours and most importantly, does not toughen cheese dough.

Cups

¼ cup (50 mL) butter, softened
1 tsp (5 mL) Dijon mustard
2 cups (500 mL) grated cheddar, at room temperature
¾ cup (175 mL) all-purpose flour
¼ tsp (1 mL) salt ¼ tsp (1 mL) cayenne
1 to 2 tbsp (15 to 25 mL) vodka

Tomato Relish

1½ cups (375 mL) seeded and diced plum tomatoes
1 large green onion, finely sliced
3 to 4 tbsp (45 to 60 mL) finely chopped fresh basil or parsley
1 tbsp (15 mL) olive oil
¾ tsp (4 mL) red-wine vinegar
¼ tsp (1 mL) salt
Several grindings of black pepper

8 oz (250 g) pancetta or regular bacon, cooked and coarsely crumbled

1. Preheat oven to 325°F (160°C). Coat mini-muffin cups with nonstick spray. Using electric beaters, briefly beat butter with mustard; then add cheese. Beat until well combined and only small bits of cheese are still visible. Stir flour with salt and cayenne; stir into cheese mixture. Add 1 tbsp (15 mL) vodka; stir until dough forms. Dough has cookie-like texture; if too dry, add another tbsp (15 mL) of vodka.

2. Gather dough into a log about 12 inches (30 cm) long. Cut in half lengthwise; then cut each half into quarters. Cut each quarter into 3 pieces ending up with 24 equal pieces of dough. Using your hands, shape each piece of dough into a cup-like shape. Fit into muffin-cups, pressing to evenly fill each cup right to top.

3. Bake in oven centre for 20 minutes or until lightly brown. Cool on a rack before turning out. If cheese cups stick, turn pan up-side down over rack; hold slightly above rack and lightly rap bottom of each muffin cup with back of a spoon until released. (Cheese cups can be made ahead and stored airtight at room temperature for several days or frozen for a month.)

4. To make relish, toss tomatoes with green onion and basil in a small bowl. Stir olive oil with vinegar, salt and pepper; add to tomato mixture. Gently stir to combine. (Mixture can sit at room temperature for a couple of hours, but loses flavour if refrigerated.)

5. When ready to serve, return cheddar cups on a metal tray to preheated 325°F (160°C) oven for 5 minutes to crisp. Cool slightly; then fill each with a spoonful of tomato mixture. Top with bacon bits, giving each cup a slight pat to firm up filling. Serve right away.

Makes 24 nibbles

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Carrot Cake with Cream Cheese Frosting

By: Lucy Waverman

This recipe would also make great muffins.

3 cups (750 mL) flour
3 cups (750 mL) granulated sugar
1 tsp (5 mL) salt
1 tbsp (15 mL) baking soda
1 tbsp (15 mL) ground cinnamon
1½ cups (375 mL) corn oil or canola
4 eggs
1 tbsp (15 mL) vanilla
1 1/3 cups (325 mL) puréed cooked carrots
¾ cup (175 mL) grated carrots

Cream Cheese Frosting
8 oz (250 g) cream cheese at room temperature
6 tbsp (90 mL) unsalted butter
3 cups (750 mL) icing sugar
1 tsp (5 mL) vanilla
Juice of half a lemon (optional)

1. Preheat oven to 350°F (180°C).

2. Grease two 9-inch (1.5-L) square or round pans.

3. Mix together flour, sugar, salt, baking soda and cinnamon. Add oil, eggs and vanilla and beat well with an electric mixer. Fold in puréed carrots and grated carrots.

4. Pour batter into prepared pans and bake for 40 to 50 minutes or until edges have pulled away from the sides. Let cool for 3 hours before icing.

5. To make cream cheese frosting, cream together cream cheese and butter with an electric mixer. Slowly add icing sugar and beat until smooth. Mix together, vanilla and lemon juice and add just enough for the frosting to be of spreading consistency. Smooth frosting over sides of cake.

Makes 2 small or one 2-layer cake

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Caramelized Onion Phyllo Tarts

By: Julia Aitken

These rich, appetizer-size tarts make elegant canapés or, when served alongside a green salad, a pretty summer sit-down appetizer for four or six people. Refrigerating the tarts makes the pastry soggy, so store them at room temperature and serve within a couple of hours of baking. Use a mini-muffin pan with cups that hold 2 to 3 tbsp (25 to 45 mL).

Filling

1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
2 large red onions, thinly sliced
1 tsp (5 mL) granulated sugar
1⁄2 tsp (2 mL) salt
1 tsp (5 mL) balsamic vinegar
Freshly ground black pepper
2 eggs
1⁄4 cup (50 mL) whipping cream

Phyllo Tart Shells

2 tbsp (25 mL) butter
2 tbsp (25 mL) finely grated
Parmesan cheese
1⁄2 tsp (2 mL) dried thyme
1⁄4 tsp (1 mL) freshly ground
black pepper
2 sheets (each 13 x 13 inches/
33 x 33 cm) frozen phyllo pastry, thawed

1. For filling, heat butter and oil in a large skillet over medium-high heat. Add onions, sugar and salt; cook, stirring, for 3 to 5 minutes until onions start to release some of their moisture.

2. Reduce heat to medium; cook, stirring occasionally, for about 40 minutes until onions are very tender, browned and sticky. Remove skillet from heat; stir in balsamic vinegar. Taste and add pepper and more salt if necessary. Let cool completely.

3. With a fork, beat eggs and cream into onions until well combined; set aside.

4. For phyllo tart shells, clarify butter by melting it in a small saucepan over medium-low heat. Carefully skim off any scum, then pour butter into a small bowl, leaving any milky residue behind in saucepan.

5. Preheat the oven to 350°F (180°C).

6. In a separate small bowl, stir together Parmesan cheese, thyme and pepper.

7. Lay 1 sheet of phyllo on work surface; brush with half the clarified butter. Sprinkle evenly with Parmesan mixture. Lay second sheet of phyllo over first; brush with remaining butter. Cut stacked phyllo into 12 even-size rectangles.

8. Carefully fit 1 phyllo rectangle into each of 12 cups of a lightly buttered mini-muffin pan. Spoon onion filling into phyllo tart shells, filling each generously. Bake for 16 to 18 minutes, until pastry is golden and crisp and filling is bubbly. Let tarts cool in pan for 5 minutes; remove tarts and serve warm or at room temperature.

Makes 12 tarts

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Butter Tart Muffins

By: Lucy Waverman

These muffins are very dense and really do taste like butter tarts. They are also not supposed to look rounded and perfect like a regular muffin, so when putting them in the pan leave them looking messy.

¾ cup (175 mL) granulated sugar
½ cup (125 mL) butter, cut into pieces
2 eggs, slightly beaten
½ cup (125 mL) milk
1 tsp (5 mL) vanilla
1½ cups (375 mL) raisins
1½ cups (375 mL) flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda

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Black Forest Waffles

By: Anna Olson

I have actually gotten away with serving these for breakfast, but they are truly meant as a sweet dessert waffle. Try adding a spoonful of Cinnamon Hot Fudge Sauce (recipe follows) for an added bit of decadence.

Waffles
1 cup (250 mL) sugar
¾ cup (175 mL) all-purpose flour
¾ cup (175 mL) pastry flour
? cup (75 mL) cocoa powder (preferably Dutch process)
1½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) fine salt
? cup (75 mL) warm water
1 tsp (5 mL) instant coffee powder
2½ oz (75 g) unsweetened chocolate, chopped
3 tbsp (45 mL) unsalted butter
2 tbsp (25 mL) canola oil
2 tsp (10 mL) vanilla extract
2 large eggs
1 large egg yolk
1½ cups (375 mL) buttermilk

Cherries
3 cups (750 mL) pitted fresh or tinned sweet cherries
¾ cup (175 mL) sugar
¼ cup (50 mL) water or brandy
1 tbsp (15 mL) lemon juice
2 cinnamon sticks
2½ tbsp (35 mL) cornstarch

Garnish
Vanilla ice cream
Chocolate shavings

1. For waffles, whisk sugar, flours, cocoa, baking powder, baking soda and salt to blend. In a separate bowl, stir warm water and coffee powder to dissolve. Melt chocolate and butter in a medium saucepot over low heat until smooth. Remove from heat and stir in oil, vanilla and coffee mixture. Cool slightly.

2. Whisk eggs and buttermilk into chocolate mixture. Pour into dry ingredients and whisk to blend (a few lumps are fine).

3. Preheat waffle iron to medium-high heat, following manufacturer's instructions. Lightly grease iron and pour ½ to ¾ cup (125 to 175 mL) (depending on size of waffle iron) into center of iron and spread slightly. Close waffle iron and cook until waffle is cooked through, about 4 minutes (time may vary). Gently using a spatula, transfer waffle to a cooling rack. Repeat with remaining batter.

4. Waffles can be made in advance and frozen or kept warm and covered in a 200ºF (100ºC) oven until ready to serve.

5. For cherry sauce, bring cherries, sugar, brandy or water, lemon juice and cinnamon sticks up to a simmer. Cook, uncovered, for 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) cold water and whisk into cherries. Return sauce to a simmer and remove from heat. Remove cinnamon sticks. Sauce can be prepared in advance and reheated in microwave before serving.

6. To assemble, arrange waffles on a plate and place a generous scoop of vanilla ice cream on top. Top with cherry sauce and chocolate shavings and serve.

Makes 8 large Belgian-style waffles

Cinnamon Hot Fudge Sauce
¾ cup (175 mL) evaporated milk
¾ cup (175 mL) sugar
2 oz (60 g) unsweetened chocolate, chopped
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) corn syrup
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) ground cinnamon
Dash fine salt

1. In a small, heavy saucepan, heat evaporated milk and sugar until sugar is dissolved. Stir in chocolate, butter and corn syrup and bring to a boil. Boil for 8 minutes, stirring often, until sauce has thickened. Remove from heat and stir in vanilla, cinnamon and salt. Serve fudge sauce warm or chilled.

Makes about 1 cup (250 mL)

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Black Forest Ice Cream Sandwiches

By: Jill Snider

Chocolate, cherry and cream: this dessert combines all the flavours of Black Forest cake in a hand-held ice cream bar. Best of all, you can keep them ready in the freezer for whenever the urge hits.

Brownies
1 cup (250 mL) butter
4 oz (125 g) unsweetened chocolate, chopped
2 cups (500 mL) granulated sugar
1½ tsp (7 mL) vanilla extract
2 eggs
1¼ cups (300 mL) all-purpose flour
3 tbsp (45 mL) unsweetened cocoa powder, sifted
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt

Filling
6 cups (1.5 L) burgundy cherry ice cream (see Tip below).
3 oz (90 g) bittersweet chocolate, finely chopped
2 tbsp (25 mL) cherry liqueur or cherry brandy

1. Preheat oven to 350ºF (180ºC).

2. Line a 17 x 11-inch (45 x 29-cm) jelly-roll pan with aluminum foil or parchment paper. Grease lightly.

3. In large saucepan over low heat, melt butter and chocolate, stirring constantly until smooth. Remove from heat and let cool slightly.

4. Whisk in sugar and vanilla, mixing until blended. Add eggs, 1 at a time, whisking thoroughly after each addition. Combine flour, cocoa, baking powder and salt. Stir into chocolate mixture, mixing until smooth. Spread batter evenly in prepared pan

5. Bake in centre of oven for about 15 minutes or until set. Cool completely on wire rack then remove from pan.

6. Soften ice cream slightly. Stir in chocolate and return to freezer until firm, about 1 hour.

7. Trim edges from brownie. Cut in half vertically to make two 10 x 8-inch (25 x 20-cm) rectangles. Brush bottom side of brownie lightly with liqueur. Spread ice cream evenly over 1 piece. Place second on top, bottom-side down. Press lightly. Cut into 12 rectangles by making 3 vertical and 4 horizontal cuts evenly spaced. Wrap each sandwich individually in plastic wrap or aluminum foil. Freeze until firm, about 3 hours. Store in freezer.

Makes about 24 brownies, 12 sandwiches, about 2 x 3½- inches (5 cm x 9-cm)

Tip
For a quick filling simply use the store-bought ice cream right from the carton without the chocolate addition and liqueur.

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