DESSERT OF THE MONTH

simple scottish shortbread

During the hustle and bustle of the holidays, when everyone seems to be reaching for bigger and better, it’s lovely to remember that some things never change.

A TRADITIONAL SCOTTISH SHORTBREAD COOKIE IS ONE OF THOSE THINGS. PURE, SIMPLE AND OH-SO SUBLIME, IT NEEDS NO ADORNMENT TO GET THE MESSAGE ACROSS. DO YOU SEE WHAT WE SEE?

RECIPE & FOOD STYLING

TANYA ENG

PHOTOGRAPHY MAYA VISNYEI

PROP STYLING

ANN MARIE FAVOT

ADVERTISEMENTYou could 000 WITH

Whether you call them Magic Cookie Bars, Hello Dollies, or Seven-Layer Bars they are a perfect sweet treat for this time of year. When you bake yours, make them look like ours for a chance to win.

It’s easy TO ENTER

1. Bake our Magic Cookie Bars 2. Snap a photo to match ours 3. Submit your entry at eaglebrand.ca/promotions The closest match WINS!

Magic Cookie BARS

INGREDIENTS: 2 cups (500mL) graham wafer crumbs ¾ cup (175mL) butter, melted 1 can (300mL) sweetened condensed milk 1ɝ cups (325mL) chopped pecans 1ɝ cups (325mL) semi-sweet chocolate chips 1ɝ cups (325mL) fl aked coconut PREP BAKE SERVINGS

PREPARATION: 1. Preheat oven to 350oF (180oC) 2. Combine graham crumbs with butter; press evenly onto parchment-lined 13- x 9-inch (3.5L) baking pan. 3. Pour sweetened condensed milk evenly over crumb crust. 4. Sprinkle with pecans, chocolate chips and coconut; press down fi rmly. 5. Bake for 25 to 30 minutes or until lightly browned. Let cool completely and cut into bars.

Offi cial Rules available at www.eaglebrand.ca. Open to individual legal residents of Canada who have reached the age of majority in their province/territory of residence. The Promotion starts at 9:00:00 AM ET on November 4, 2015 and closes at 5:00:00 PM ET on January 8, 2016 (the “Promotion Period”). To enter the Promotion, an entrant will be required to: (i) bake Eagle Brand’s Magic Cookie Bars (recipe available at www.eaglebrand.ca website); (ii) take a photograph of Eagle Brand’s Magic Cookie Bars however your photograph must MATCH the photograph on the Promotional website. Limit one entry per household regardless of the method of entry and one prize per household One Grand Prize consisting of (i) $1,000 CDN issued in the form of a cheque; (ii) 24 personalized cans of Eagle Brand Sweetened Condensed Milk 300mL; (iii) your name and photograph appearing on the Eagle Brand website and within their e-newsletter. Approximate retail value (ARV) of the Grand Prize is $1,084.00 CDN. Five Secondary Prizes are available to be won each consisting of 24 personalized cans of Eagle Brand Sweetened Condensed Milk 300mL. ARV of each Secondary Prize is $84.00 CDN. All entries will be judged by a panel of Judges. Odds of winning a Prize depend on the total number and calibre of eligible entries received. ©/® Smucker Foods of Canada Corp. or its affi liates.

THE TRADITIONAL WEDGE SHAPE IS CALLED A PETTICOAT TAIL BECAUSE OF ITS RESEMBLANCE TO A LADY’S UNDERSKIRT.

Prepare vintage moulds by sifting icing sugar over them so the dough doesn’t stick.

INGREDIENTS

MAKES 32 WEDGE COOKIES

1 cup unsalted butter ¾ cup superfine sugar, plus more for sprinkling 2½ cups all-purpose flour

DIRECTIONS

Preheat the oven to 300°F. In a stand mixer using the whisk attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the flour, ½ cup at a time, scraping down the sides of the bowl after each addition. The dough is ready when it holds its shape when squeezed.

Separate the dough into four round balls of equal size and roll each into a ½" thick 7" disc. Score the top of each disc into eight equal wedges. (Alternatively, press each ball into a metal or wooden shortbread mould dusted with icing sugar and smooth the top with a rolling pin. Remove from the mould before baking.) Bake until the bottoms of the cookies are light gold, 20 to 25 minutes. Sprinkle the tops of the cookies with more superfine sugar while they’re still hot; let the cookies cool on a rack before breaking into wedges to serve.

effortless

ENTERTAINING

Wow your holiday guests by serving this deliciously festive cocktail. The Vitamix blender is your key to creating a variety of gourmet drinks and dishes, from main courses to sides to desserts like sorbets—even hot soups—with minimal time and effort. It’s entertaining made elegantly simple. Cheers!

Cranberry Margarita

Yield: 6½ cups (1.5 L) Total Time: 50 minutes Diffi culty: Intermediate

INGREDIENTS Cranberry Jam:

¾ cup (75 g) fresh cranberries ¼ cup (50 g) granulated sugar ¼ cup (60 mL) water 2 tablespoons (30 mL) orange juice 1 teaspoon orange zest

Cocktail:

8 tablespoons (120 g) cranberry jam 2 ounces (60 mL) lime juice 4 ounces (120 mL) orange juice 6 ounces (180 mL) tequila 5 cups (1.2 L) ice cubes

DIRECTIONS

1. To make the cranberry jam, bring cranberries, sugar, water, and orange juice to a boil in a medium saucepan. Reduce the heat and simmer, stirring occasionally, until thick with jam consistency, about 30 to 40 minutes. Mix in the zest and let cool. 2. Place 8 tablespoons jam, lime juice, orange juice, tequila and ice into the Vitamix container in the order listed and secure lid. 3. Select Variable 1. 4. Turn machine on and slowly increase speed to Variable 10, then to High. 5. Blend for 35 to 45 seconds or until desired consistency is reached.

Find more holiday recipes at vitamix.ca