3/4 cup (175 ml) salted butter
1/4 cup (60 ml) superfine or berry sugar (approx.)
1/2 teaspoon (2 ml) vanilla
1 1/2 cups (375 ml) all-purpose flour
Preheat oven to 325°F (160°C). In stand mixer, on medium speed, beat butter and 1/4 cup (60 ml) of the sugar for about 2 minutes or until light. Beat in vanilla until combined. Add all-purpose flour; beat on low speed just until mixture comes together.
Pat dough into greased, parchment paper–lined round 8-inch (20 cm) cake pan. Use knife to score shortbread into 12 wedges; prick top all over with fork and press around edges with fork. Refrigerate for 30 minutes.
Sprinkle top with additional sugar (about 1 teaspoon/5 ml). Bake for 40 to 45 minutes or until light golden. Let cool in pan for 5 minutes. Cut through score lines; let cool completely.
1 head cauliflower, cored, trimmed and cut into small florets (about 6 cups/1.5 L)
1/2 cup (125 ml) sour cream
3 tablespoons (45 ml) finely grated Parmesan cheese
2 tablespoons (30 ml) butter, softened
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) pepper
3 tablespoons (45 ml) chopped fresh chives
In large saucepan of boiling salted water, cook cauliflower for 6-8 minutes or until fork-tender. Drain well; return to pan set over low heat and cook, stirring, for about 2 minutes or until all moisture has evaporated.
Using hand mixer on medium speed (using up and down and sideways motion), beat cauliflower until it is mashed and resembles mashed potatoes. Add sour cream, Parmesan, butter, salt and pepper; mix on medium-high speed for 2-3 minutes. Stir in chives.
|Perfect Pizza Dough
5 cups (1.25 L) all-purpose flour (approx.)
2 pkg (8 g each) rapid-rise yeast
2 teaspoons (10 ml) salt
2 cups (500 ml) very warm water (120° to 130°F/50° to 54°C)
1/4 cup (60 ml) olive oil
In stand mixer, stir together 4 1/2 cups (1.125 L) flour, yeast and salt. Add warm water and olive oil; using dough hook attachment, mix on low speed for about 4 minutes to make soft dough.
Increase speed to medium; mix for 6-8 minutes, adding 1 tablespoon (15 ml) flour at a time (to maximum of remaining 1/2 cup/125 ml), until dough is smooth and elastic, and sides of bowl are clean and dough pulls away from side of bowl.
Transfer to lightly floured surface and knead to form a smooth ball. Transfer to lightly greased large bowl; cover with plastic wrap. Let rise in warm place for about 1 hour or until doubled in bulk. Punch down dough; proceed with recipe as desired.
Tip: Pat each ball of dough onto 15- x 11-inch (35 x 27 cm) baking sheet. Top with desired sauce and toppings. Bake in 425°F (220°C) oven for 15-18 minutes.