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OFF THE WALL As a baby boomer now Superfoods FOR SUPPER TONIGHT in the process of downsizing, I have been culling my collection of cookbooks and magazines that takes up 12 feet of shelving. My Canadian Living cookbooks and magazines occupy a good eight feet of that! As I turn through the pages, trying to edit some issues dating back to 1984, I realize what a huge part your wonderful chefs and gorgeous magazines have played in my life. I look at recipes and remember the many happy occasions attached to them. I have taken cooking classes with Bonnie Stern, and I followed Elizabeth Baird and Emily Richards to Christmas in November at Jasper Park CLUBHOUSE CRÊPE STACK P. 100
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“WE” TIME
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Lodge for 10 Novembers. I still have a newspaper clipping of a 1981 Elizabeth Baird Christmas tourtière recipe that has become a family tradition of ours on Christmas Eve, one that I now share with my grandchildren. Thank you to all for the effort that goes into the creation of these delicious recipes. Know that you have made many Canadian lives more enjoyable! — Bev Merrifield EASY DOES IT After enjoying so many recipes provided in your magazine, I thought it was remiss of me not to let you know. The recipes are always easy to prepare, and they’re tasty as well. They provide much-appreciated variety to our meals. Thank you. — Lois Watson-Dwight
SWEET TWEETS Intensely craving The Best Chocolate Toffee Brownies via @canadianliving. — @missfish Fantastic meeting you tonight @BrettJWalther. Thanks so much for the amazing floral arrangement tips! I am DIY inspired! Cheers! — @TashaTOeonophile We want to hear from you on Facebook, Twitter and our blogs. You can also email us at letters@canadianliving.com. (Be sure to include your contact info.) You could win a Canadian Living cookbook just for sharing. And we still love snail mail, so send your letters to 25 Sheppard Ave. W., Suite 100, Toronto, ON M2N 6S7.
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CANADIAN LIVING COOKS WITH KRAFT
Your Bite, Your Way! These are a must-have when celebrating special occasions with my friends. “ The combination of crunchy peanut butter and sweet toffee bits makes for a delicious surprise in every bite! ” – SIMONE CASTELLO, Web Editor, Life & Relationships
CHOCOLATE TOFFEE PEANUT BUTTER SNACK BITES HANDS-ON TIME: 20 minutes TOTAL TIME: 1 hour MAKES: about 14 bites 1 cup ½ cup ɝ cup ¼ cup ɝ cup
large-flake rolled oats Kraft Crunchy Peanut Butter each toffee bits and white chocolate chips liquid honey chopped milk chocolate (about 50 g), melted
MIX together oats, peanut butter, toffee bits, chocolate chips and honey in large bowl. CHILL until firm, about 30 minutes. ROLL by 2 tbsp into balls. Drizzle with milk chocolate; refrigerate until set, about 15 minutes.
PER BITE: about 157 cal, 3 g pro, 9 g total fat (3 g sat. fat), 18 g carb (1 g dietary fibre, 12 g sugar), 4 mg chol, 59 mg sodium, 51 mg potassium. % RDI: 2% calcium, 4% iron, 1% vit A, 6% folate.
Get more recipes at sticktogether.ca
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