Makes: 1 9-inch tartServes: 8 to 10Introduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011 This is not a ganache style tart, like Tarte au Chocolat, but is a lighter, airier version. It’s not quite as fluffy as a chocolate mousse, and the...
Makes: 12 individual tartsPrep Time: 15 minutes plus chillingCook Time: 10-12 minutesIntroduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011 As presented at the Niagara Food Festival, these egg-y custard tarts are a personal favourite. They have...
Makes: one 9 inch square panServes: Cut into 25 squaresIntroduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011 In the same family as date squares, these offer a complexity of taste and texture because of the mixed dried fruit selection, but...
Makes: one 8-inch tartServes: 6 to 8Introduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011I have found that sorghum flour works best in a gluten-free pie crust recipe for taste and for ease in rolling. While the crust may crack a little when...
Makes: gingerbread house (about 9 x 5 inches and 7 ½ inches tallIntroduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011 A gingerbread house takes a little time and planning, but it doesn’t have to be overly difficult and it should...
Makes: one 9-inch cakeServes: 10-12Introduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011This simple French-style chocolate torte is super decadent. It absolutely melts away on the tip of your tongue.Ingredients 10 oz (300 g) bittersweet...
Makes: 1x 8-inch square cakeServes: Cuts into 16 squaresIntroduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011 IngredientsStreusel Topping: ¾ cup all-purpose flour ½ cup packed light brown sugar ½ tsp ground cinnamon dash salt ¼ cup unsalted...
Makes: 1x 8-inch (20 cm) 3-layer cakeServes: 12 to 14Introduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011 The chocolate cake is dark, rich and moist – everything a chocolate cake for a crowd should be. The caramel frosting is not glossy...
Makes: 6 individual dessertsIntroduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011 One should never pick favorite recipes in cookbooks, but this has to be one of my latest favorites, particularly when I serve it with Bailey’s® Caramel...
This apple pie will be sure to win you the “blue ribbon” first prize at the next apple pie contest.Makes 1x 9 inch cake panServes: 12Cook Time: 45 minutesIntroduction About this Recipe Blue Ribbon Apple Pie are on the menu in Chef Anna Olson's amazing...
Makes: 1x 9 inch cake panServes: 12Cook Time: 45 minutesIntroduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011 Apples make an ideal upside down cake, since they caramelize so nicely and the juice melds with the sugar syrup, making for a shiny,...
Makes: eight large sconesIntroduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011 These scones are easy to make and you can change up the raisins and use pecans or walnuts instead.NOTES: The scones are best enjoyed the day they are baked, but the...