Category: leftovers

Whole Wheat & Olive Oil Cheese Biscuits

Use all-purpose flour instead of the whole wheat if you like, and all butter (instead of butter and oil) if you want.

Double Lemon Pound Cake

If you like, brush still-warm pound cakes with a glaze made with equal amounts lemon juice and sugar, simmered until the sugar dissolves, or pour a little of the syrup from your preserves jar and use it to brush overtop.

Chicken, Sausage & Mushroom Pot Pie

Adapted from the December 2008 issue of Bon Appetit, from the Fairmont le Château Frontenac in Quebec City. Double to feed a larger crowd.

Simple Chocolate Truffles

Add flavourings other than extract as you bring cream to a simmer, then let it steep for a bit off the heat (you don’t want to cook the cream down too much) and strain it out, then rewarm it enough to melt the chocolate.

Cheryl’s Baba’s Pyrohy Dough

from her Baba's kitchen, and Backseat Gourmet