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    213 Recipes

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    5 Reviews |  By Katzen

    The natural sweetness of pure maple syrup adds to the great flavour of slow cooked beans... from Fresh from the Vegetarian Slow Cooker.

    Recipe #418848

    7 Reviews |  By Katzen

    The flavours of Italy combine in this stew that is especially good served over pasta or with grilled italian bread. If ripe tomatoes are unavailable, use canned tomatoes instead. From Fresh from the Vegetarian Slow Cooker.

    Recipe #418842

    6 Reviews |  By Katzen

    A flavourful and colourful stew, thanks to the host of vegetables and seasonings. Cook the greens separately to avoid any bitter taste. Because sweet potatoes break down easily, it's important not to cook the stew too long. For a mild, yet still flavourful stew, omit the hot chile. Serve it accompanied with crusty warm bread! From Fresh from the Vegetarian Slow Cooker.

    Recipe #418840

    11 Reviews |  By Katzen

    From Fresh from the Vegetarian Slow Cooker, this recipe is a guideline to slow cook basic dried beans such as pintos, kidneys, white beans, and black eyed peas. If you wish to flavour the beans, add the onion, garlic, and bay leaves, else leave them as is; just cook them in water and you will have beans that are ready to use in any recipe calling for cooked beans. Cook time does not include the overnight soak.

    Recipe #418837

    1 Reviews |  By Katzen

    I was making a recipe that called for toaste macadamia nuts, and not knowing how to toast them, I found this "recipe" - and thought I should post it. The recipe I was making (which is delicious!) is Recipe #370077.

    Recipe #417847

    3 Reviews |  By Katzen

    A delicious spice based chai, with a smooth rooibos base, and a kick of cinamon, giner, cardamom, and piquant red peppercorns. Add a strong hint of coconut, for a slightly exotic twist. Serve stright up, or infused in hot milk for a fabulous chai latte. This is my version of David's Tea's Coco Chai Rooibos Tea.

    Recipe #416360

    2 Reviews |  By Katzen

    A quick and delicious side dish, or lunch salad. From Canadian Living Test Kitchen.

    Recipe #416314

    1 Reviews |  By Katzen

    From the Canadian Living Test Kitchen, another wonderful recipe - make this one in mini bundt pans for a decadent presentation, or use a regular bundt pan, or a 9"x5" loaf pan.

    Recipe #415256

    Canadian Living's most popular carrot cake recipe ever! This moist carrot cake is welcome at birthdays, weddings, reunions and all special occasions.

    Recipe #415255

    1 Reviews |  By Katzen

    I found this recipe on about.com while looking for something else - I've not tried it yet, but am looking forward to! These delicious, chewy bars are made with a simple butter shortbread crust and an easy maple coconut topping.

    Recipe #415244

    4 Reviews |  By Katzen

    My sister Chris gave me this recipe for non-yeast cinnamon rolls. I've yet to try it but it's her family's go-to recipe for cinnamon rolls, as she has not tackled the yeast ones yet. From Recipes Only.

    Recipe #412017

    4 Reviews |  By Katzen

    Yet another new scone recipe that I've come up with. We like these scones because they're hearty, healthy, tasty, and hold you to lunch! I hope you enjoy these as much as we do. These scones are not overly sweet, so if you like your scones sweet, you may wish to add more brown sugar.

    Recipe #411663

    1 Reviews |  By Katzen

    From Chowhound. The briny flavor of olives combines with creamy mozzarella and a tangy vinaigrette for a pasta salad that’s a shoo-in for everything from brown-bag lunches to summer picnics.

    Recipe #410544

    2 Reviews |  By Katzen

    I made these up this morning when we were looking for a different flavour of scone for breakfast. I forgot to put sugar in the scones, so I sprinkled the top with Demmara Sugar - and I like them better that way! It adds a nice crunch on top. These are not your typical buttery scone - these are more of a hearty, healthy, and hold you till lunch kind of scone! If you don't have cinnamon chips, add a tbsp or two of brown sugar and increase the cinnamon to 1 tsp to compensate.

    Recipe #409846

    I love blondies, and this one combines white chocolate, pecans, and coconut - and comes from Taste of Home. Yum!

    Recipe #407565

    2 Reviews |  By Katzen

    From Canadian Living; DH has started drinking alot more tea, and this recipes is simple and delicous! Add honey and sugar, as desired.

    Recipe #407544

    2 Reviews |  By Katzen

    Delicous and different scones with pumpkin, pecans, and cinnamon chips; this recipe was inspired by chef #242729's recipe #397407, which I added oatmeal, spelt flour, maple syrup or maple extract, pecans, and cinnamon chips to, and also added a spiced sugar sprinkle on top. recipe #397407 has a wonderful recipe in it for honey butter; I highly recommend it if you like butter on your scones! You can use canned, frozen, or fresh pumpkin puree in these scones.

    Recipe #406318

    4 Reviews |  By Katzen

    This is a soup that I found when my husband and I had just met; he loved it so much, I kept the magazine around for years, but it was lost. Just recently, I emailed Canadian Living for it, as I couldn't find it on their website, and they graciously provided it. I'm posting here so I never lose it again! You can adjust the consistency of this thick and hearty soup by adding more stock or water if the barley expands and the soup is too thick.

    Recipe #402554

    From Canadian Living's email newsletter, this biscotti recipe looks right up my alley!! Since learning how easy biscotti is to make, I've become a bit of a biscotti nut! (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

    Recipe #402553

    9 Reviews |  By Katzen

    Inspired by Lalalous's recipe #371363, this simple scone recipe is so easy, you can make it in the morning before work! Raspberries work well, too - use almond extract if you're using rapberries! I use frozen berries (the individually frozen kind, not the kind in syrup) for these, and I like my berries, so my scoop of berries is more like a heaping 1/2 cup!

    Recipe #400789

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