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    600 Recipes

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    This delicious yeast coffee cake can be made with either cherries, plums or apricots. The almond paste is quite difficult to grate, as is suggested in the original recipe, so I cut it up into little chunks and interspersed it between the pieces of fruit. Rising time is included in the preparation time.

    Recipe #438891

    This recipe from Food and Drink Magazine is very easy to make, thanks to frozen pie shells, which are a big time saver. You may also use tinned or packaged custard as an additional time saver. You may also substitute blueberries or strawberries for the raspberries.

    Recipe #437165

    I have tweaked this recipe from BBC Good Food slightly. The amount of plums listed in their version was not enough to cover the bottom of the baking dish!

    Recipe #437164

    This delicious coffee cake is very easy to make, thanks to the bread machine. From "The Complete Book of Bread and Bread Machines" by Christine Ingram and Jennie Shapter.

    Recipe #437163

    This recipe from Canadian Living is not as spicy as you would think. I myself can't eat real spicy foods but I managed these quite well. You can marinate them from 8 to 24 hours. Marinating time is part of the preparation time.

    Recipe #434076

    This delicious yeast coffee cake can be made with either cherries, plums or apricots. The almond paste is quite difficult to grate, as is suggested in the original recipe, so I cut it up into little chunks and interspersed it between the pieces of fruit. Rising time is included in the preparation time.

    Recipe #434072

    This recipe from Canadian Living makes the most out of fresh summer produce. Chilling time is cooking time.

    Recipe #434038

    A slightly different treatment of cauliflower but still delicious.

    Recipe #433546

    I'm not a big fan of zucchini apart from zucchini bread, but it tastes really good in this recipe. From "River Cafe Cook Book Easy" by Rose Gray and Ruth Rogers. Please note: Standing times are included in the cooking time.

    Recipe #433100

    I got this recipe some time back from FoodTV.ca but didn't get around to trying it until recently. It makes at least 4 generous servings; in fact, we had enough for three meals!

    Recipe #432869

    You can make this recipe with either boneless or bone-in pork chops. The sauce is bursting with flavour yet not too spicy.

    Recipe #432867

    This cake is very much like one I have enjoyed many times in the homes of my Latvian friends. I decided to experiment making the dough in my ABM and it turned out great so I am posting the instructions on how to make it that way.

    Recipe #432864

    This recipe from BBC Good Food is very quick to get on the table and combines many flavours found in Indian cuisine. Serve with warm buttered naan bread.

    Recipe #432861

    This light, refreshing dessert is the creation of Canadian chef Christine Cushing and is from her cookbook, "Pure Food". You may omit the rum if you don't wish to use alcohol. Please note that standing time is cooking time.

    Recipe #432858

    I like this recipe from Canadian Living. You can marinate the ribs for as little as one hour or as long as 24 hours and they don't require long precooking like some other rib recipes do. They do, however, require a full hour on the barbecue, so make sure your tank is topped up!

    Recipe #432854

    I make this Lucy Waverman recipe every summer when I have lots of fresh rhubarb. It is delicious topped with vanilla ice cream or whipped cream.

    Recipe #431688

    2 Reviews |  By Irmgard

    These muffins are mixed up entirely in the food processor, although I did have to give them a final stir by hand to mix in some unincorporated flour. They are are absolutely delicious and freeze well.

    Recipe #431687

    I have been making this recipe for years and we enjoy it as much today as we did when I first made it 20 years ago!

    Recipe #431686

    This is my version of Caprese Pizza.

    Recipe #431685

    1 Reviews |  By Irmgard

    This recipe from Canadian Living is like something you would be served at a French bistro. The flavours are so simple yet come together so beautifully. It is quick enough to prepare for a weeknight dinner but elegant enough to serve to guests.

    Recipe #431684

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