Eveweb's profile page
Recipes
Blackberry-Almond Shortbread Squares
By eveweb
Juicy blackberries melt into an almond-flavored crust made from a quick shortbread dough, some of which is also use...
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for pan
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 cup whole blanched almonds (2 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons confectioners' sugar, plus more for dusting
- 1/4 teaspoon pure almond extract
- 1 pound blackberries (about 4 cups)
- 1 orange zest , freshly grated
Chicken soup with dill dumplings
By eveweb
Preparation SOUP Heat oil over medium – high heat in a large (8qt/7
- SOUP
- 1/4 cupCRISCO® Canola Oil50 mL
- 2 onions, chopped2
- 4 garlic cloves, chopped4
- 3 carrots, peeled and diced3
- 3 celery stalks, diced3
- 3 potatoes, peeled and chopped3
- 3 lbchicken pieces1.35 kg
- 16 cupswater4 L
- salt and pepper to taste
- 1/4 cupfresh dill, chopped50 mL
- 1 parsnip, grated1
- DILL DUMPLINGS
- 1 egg1
- 1/2 cupwater125 mL
- 1 1/4 cupsROBIN HOOD® All Purpose Flour250 mL
- 1/2 tspbaking powder2 mL
- 1/2 tbspsalt2 mL
- 3 tbspchopped fresh dill, optional45 mL
Creamy Brussels Sprout, Bacon & Cheddar Dip
By eveweb
Brussels sprouts haters, prepare to be converted! This ri on the classic spinach dip has even more flavour than t...
- 1/2 lb (250 g) Brussels sprouts
- A handful of ice cubes
- 2 thick-cut or 3 thin bacon strips
- 1 1/4 cups (310 mL) grated old cheddar
- 1 cup (250 mL) sour cream
- 1 can (227 mL) water chestnuts, drained
- 1/2 cup (125 mL) mayonnaise
- 1/4 cup (60 mL) chopped dill
- 1/4 tsp (0.5 mL) salt
- Generous pinches cayenne pepper
White Cranberry-Pineapple Punch
By eveweb
In a large serving pitcher, stir together juices and ginger ale; garnish by floating mango and papaya slices on sur...
- 7 cups store-bought white cranberry juice
- 4 cups store-bought pineapple juice
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup freshly squeezed lime juice
- 4 cups ginger ale
- 1/4 mango, peeled, seeded, and thinly sliced into half moons, for garnish
- 1/4 papaya, peeled, seeded, and thinly sliced into half moons, for garnish
- Ice cubes, for serving
Chocolate Cake with Milk-Chocolate Crunch and Caramel Sauce
By eveweb
Layers of chocolate cake get stacked with luscious caramel sauce, crisped-rice crunch, and a rich chocolate frostin...
- FOR THE CAKE:
- Unsalted butter, for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- Salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup low-fat buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- FOR THE MILK-CHOCOLATE CRUNCH:
- 1 cup crisped-rice cereal
- 6 ounces milk chocolate, melted
- FOR THE CARAMEL SAUCE:
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup light corn syrup
- 3 tablespoons unsalted butter
- 1/4 teaspoon pure vanilla extract
- Salt
- FOR THE FROSTING:
- 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/4 cup plus 2 tablespoons hot water
- 2 sticks unsalted butter
- 1/2 cup confectioners' sugar
- Salt
- 1 pound semisweet chocolate, melted and cooled
Chocolate-Cherry Crumb Bars
By eveweb
The flavor of these dense bars is reminiscent of Black Forest cake, a classic German dessert that originated in the...
- 1 1/4 cups dried cherries, coarsely chopped
- 1 1/4 cups unsalted butter (2 1/2 sticks), all but 2 tablespoons cut into small pieces
- 1 cup granulated sugar
- 2/3 cup water
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon coarse salt
- 3/4 cup packed light brown sugar
- 1 cup unsweetened shredded coconut (about 3 ounces), lightly toasted
- 2 cups plus 7 1/2 teaspoons all-purpose flour
- 1 large egg
- 2 tablespoons kirsch (optional)
- 1/2 cup semisweet chocolate chunks
- Vegetable oil cooking spray
Cauliflower Corn Chowder
By eveweb
Cauliflower purée adds velvety texture without the need for whipping cream, resulting in a lighter, healthier chow...
- Ingredients
- 2 tbsp (30 mL) olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp (15 mL) chopped fresh thyme
- 3 corn cobs, husked and kernels removed
- 1 small head cauliflower, cut in bite-size florets (about 6 cups)
- 3 cups (750 mL) sodium-reduced vegetable broth
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1-1/2 cups (375 mL) milk
- 3 tbsp (45 mL) all-purpose flour
- 1 sweet red pepper, diced
- 2 tbsp (30 mL) lemon juice
Lemon Tart
By eveweb
Heat oven to 350 degrees
- Short Crust Dough
- 3/4 cup creme fraiche
- 6 large eggs, plus 3 large egg yolks
- 1 tablespoon lemon zest, plus 2 cups freshly squeezed lemon juice (about 12 lemons)
- 1 vanilla bean, scraped
- 2 cups sugar, plus more for sprinkling
- 4 sheets or 1/4 ounce powdered gelatin, softened in water
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
Buttery Cinnamon Cake with Apple Compote
By eveweb
1. Preheat oven to 350F (180C)
- 1 cups (375 mL) all-purpose flour
- 2 tsp (10 mL) ground cinnamon or ginger
- 1 tsp (5 mL) baking powder
- tsp (2 mL) baking soda
- tsp (2 mL) salt
- cup (125 mL) butter, softened
- 1 cup (250 mL) packed brown sugar
- 1 egg
- 2 tsp (10 mL) vanilla
- 1 cup (250 mL) sour cream or plain yogurt
- Glaze
- 2 tbsp (25 mL) packed brown sugar
- Pinch ground cinnamon
- 2 tbsp (25 mL) water
- Apple Compote
- 4 large red-skinned apples, diced (peeled if desired)
- cup (50 mL) packed brown sugar
- tsp (1 mL) ground cinnamon
- Pinch ground cardamom or ginger
- Juice of 1 lemon
- tsp (2 mL) vanilla
Lucinda's Molasses Drops
By eveweb
Sometimes the best heirlooms come from a recipe box
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup packed light-brown sugar
- 2 ounces (4 tablespoons) unsalted butter, melted
- 1/4 cup unsulfured molasses
- 1/4 cup whole milk
- 1 large egg, lightly beaten
- 1/4 cup finely chopped candied orange peel
- Sanding sugar, for rolling