Keep a close eye on the first step or you will burn your caramel. Keep the heat low, the spoon stirring, and remove the pot from heat as soon as desired texture is achieved. A tasty and tart finish to any gathering.
1/3 cup (80 mL) butter
1 cup (250 mL) brown sugar
2 cups (500 mL) rhubarb, cut in 1 in (3 cm) pieces
1 1/2 cup (350 mL) flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/3 cup (80 mL) butter
3/4 cup (180 mL) sugar
1/2 tsp (2 mL) vanilla extract
1/2 cup (125 mL) milk
1/2 cup (125 mL) pecans, chopped
Preheat oven to 350 F (180 C). Melt butter and brown sugar in a 9 in round (23 cm) pan and stir until smooth to create a caramel; spread evenly over bottom of the pan. Arrange rhubarb evenly over the caramel and set aside.
To prepare the batter, sift together the flour, baking powder, and salt, and set aside. Cream together the butter and the sugar until light and fluffy; add the eggs one at a time, beating well after each addition. Stir in vanilla. Add the dry ingredients and milk alternately, and stir until just combined. Stir in the pecans and pour over the rhubarb.
Place in the oven and bake for 20 to 25 minutes or until the cake springs back when touched. Remove from oven and cool 10 minutes before turning it out onto a serving tray.
Serve with whipped cream or ice cream.
source: "Emerald Lake Lodge", alive #305, March 2008
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.