PUMPKIN PIE PARFAIT With COCONUT WHIP

PUMPKIN PIE PARFAIT With COCONUT WHIP

This frosty parfait contains layers of thick and luxurious pumpkin pie smoothie, fluffy coconut cream, and crunchy granola. Cinnamon stick optional! This decadent breakfast/dessert/snack is loaded with vitamin A, iron, and fibre! Total time is for blending and assembling the parfait, it doesn’t include extra time for freezing pumpkin.

Alice Hart – Kale And Cheese Tart

Alice Hart – Kale And Cheese Tart

This savoury tart makes the most of the kale’s mineral notes with toasted almonds, lemon zest, capers and plenty of pecorino. It’s lovely warm with buttery potatoes, or works well cold with a crisp salad.

Chocolate Peanut Butter Pudding with Candied Pretzels

Chocolate Peanut Butter Pudding with Candied Pretzels

Many of my tastes have grown up right along with the rest of me, but my love of pudding remains. This recipe hints at all the good that I found in Snack Pack pudding cups, but with a bit more adult sophistication (if only because it’s not consumed out of a small plastic cup).

Carnival Caramel Apples

Carnival Caramel Apples

This Caramel Apples recipe was originally published in Taste of Home‘s Holiday & Celebrations Cookbook Annual 2005, p244 With four kids (one child whose birthday is November 1), we celebrate Halloween in style around our house. These caramel apples are a tried-and-true favourite year after year. —Gail Prather, Bethel, Minnesota Time: Prep: 20 min. Cook: 25 min. + cooling Makes: 10-12 servings   Ingredients 1/2 cup butter, cubed 2 cups packed brown sugar 1 cup light corn syrup Dash salt 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract 10 to 12 Popsicle sticks 10 to 12 medium tart apples, washed and dried 1 cup salted peanuts, chopped Method In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla. Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set. Yield: 10-12 apples.   Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your...