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Two tasty pastry recipes with egg yolks and whites

August 9th, 2012 · Comments Off on Two tasty pastry recipes with egg yolks and whites

Making macaroons? Why not use the leftover yolks for pecan cookies?

By Susan Oppenheim

I love macaroons, especially in summer—no dairy, no flour, and low-calorie egg whites.

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Tags: Annex · News · Food

Recipe: When you got lemons, make lemon bars

July 13th, 2012 · 2 Comments

The recipe for these lemon squares is a two-step recipe. Just follow the simple instructions.

Tart and tasy lemon bars. Photo: Innis O’Grady/Gleaner News

By Susan Oppenheim

After moving to Costa Rica—a country known internationally for its produce—I was stunned to find out one cannot buy lemons. There are enormous varieties of limes—green, orange, even yellow ones—but, oddly, no marketed lemons.

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Tags: Annex · Food