The Ultimate Cookie Exchange Cookbook

With the holidays just around the corner, bakers are gathering recipes and ideas for cookie exchanges. Look no further. This season's ultimate cookie exchange book is Chewy Gooey Crispy Crunchy by Alice Medrich. The recipes in Alice's latest baking book are written concisely with plenty of tips and pointers. The recipes range from fancy filled cookies like Apricot Nut Rugelach to decadent bars like Macadamia Shortbread Brownies to homey everyday cookies like these Great Grahams (which would be a charming gift packaged with some homemade marshmallows and artisan chocolate wafers!).

In Our Kitchen with Anna Olson

Anna Olson escaped the Food Network for an evening at Barbara-Jo's last night. The house was packed with fans of Anna's books--Sugar, Another Cup of Sugar, and the new In the Kitchen with Anna--and her television show. With the help of Chef Adrienne O'Callaghan, Anna demonstrated a full menu from her new book In the Kitchen with Anna. Last night, we all discovered how accessable Anna's book is. Two of our younger guests joined Anna behind the counter to make some Balance Cookies, a fat free gluten free treat. Also on the menu was a delicious Easy Brandied Pork Terrine with Cranberry; Pappardelle Pasta with Squash, Ricotta and Sage; Arugula with Avocado, Blackberry and Feta; and a Holiday Fruit Preserve.

Pappardelle Pasta with Squash, Ricotta & Sage from In the Kitchen with Anna

1/4 cup diced pancetta (thickly sliced) or bacon
1/4 cup diced onion or shallot
1 1/2 cups diced butternut squash
1 clove garlic, minced
2 tsp finely chopped fresh sage
1/4 cup white wine
12 oz pappardelle pasta, or fresh lasagne sheets cut into 1-inch strips
butter for tossing with pasta, plus 2 Tbsp cold butter for sauce
salt & pepper
2/3 cup ricotta cheese


In a large saute pan over medium-high heat, saute pancetta or bacon until crispy, then remove from the pan and reserve. In the same pan, saute the onion or shallot for 4 minutes to soften (do not let it brown), then add the diced squash. Add the garlic, fresh sage, wine and 1/2 cup water and cook for about 6 minutes, or until squash is tender. Meanwhile, cook pappardelle pasta or lasagne in boiling salted water until just tender. Drain, toss in a touch of butter, season and keep warm in a serving dish. To finish the pasta sauce, reduce the heat to medium-low and stir in ricotta and the 2 Tbsp of cold butter. Season to taste and toss with pasta. Serves 4

Farmland Flax Cookies from The Complete Canadian Living Baking Book

At today's Feast of Fields event we'll be serving Farmland Flax Cookies from The Complete Canadian Living Baking Book by Elizabeth Baird and the Canadian Living Test Kitchen. These delectable cookies are a sneak preview of the wonderful baking featured in the book.

On Monday, October 20 at 6:30 p.m. you can have a chance to learn to bake with Elizabeth at our Living to Bake event. Tickets are $95 and include a copy of the book, a selection of baked goodies, and a fun and information-filled evening. Call 604-688-6755 to register.

Farmland Flax Cookies from The Complete Canadian Living Baking Book

1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) granulated sugar
1 egg
1/2 tsp. vanilla
1 cup all-purpose flour
3/4 cup quick-cooking rolled oats
2/3 cup flaxseeds
1 tsp. baking soda

Line 2 rimless baking sheets with parchment paper or grease; set aside.
In bowl, beat together butter and brown and granulated sugars until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, oats, flaxseeds and baking soda; stir into butter mixture to make a soft dough.
Drop by level tablespoonfuls (15 mL), 2 inches (5 cm) apart, on prepared baking sheets. Bake in top and bottom thirds of 350 degrees F oven, rotating and switching pans halfway through, until golden, about 12 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool.
(Make-ahead; Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.)

Makes about 40 cookies