1/2 cup (125 ml) butter, softened

1/2 cup (125 ml) dark brown sugar

1/3 cup (75 ml) granulated sugar

1 egg

4 squares Semi-Sweet Chocolate, chopped

1 tsp (5 ml) vanilla

1 -3/4 cup (425 ml) Five Roses All Purpose Flour

1/2 tsp (2 ml) baking soda

1/4 tsp (1 ml) salt

Coating:

12 squares Semi-Sweet Chocolate, chopped

3 squares White Chocolate

Preheat oven to 350ºF (180ºC). In a bowl, cream butter. Beat in brown sugar and granulated sugar until very smooth. Beat in egg. Microwave chocolate on medium for 1 min. Stir until smooth. Stir chocolate and vanilla into creamed mixture. Stir in flour, baking soda and salt. Roll teaspoonfuls (5 ml) of dough into small balls. Place on lightly buttered baking sheet and s Chocolate Cookie Buttons Recipe

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The Perfect Complement

by News Canada

(NC)—The origin of onion soup is rooted in two legends. The first story credits its origin with King Louis XV of France who returned late one night to his hunting lodge, and all that was on hand were onions, butter and champagne. He mixed them together and created the first French Onion Soup. Another legend states that decades ago, farmers in Les Halles, the old market place of Paris, would sip on huge mugs of boiling onion soup to keep warm while setting up for the mornings activities.

The perfect complement to any meal or by itself, this popular flavourful broth with zesty sautéed onions is topped with melted Gruyère cheese for a truly wonderful taste experience.

French Onion Soup with Gruyère Croutons

(Serves 4)

3 tbsp (45 mL) but The Perfect Complement Recipe

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Champagne and Appetizers: Let the Celebration Begin

by Bogdan Voicu

Are you preparing a romantic dinner? A party? Want to feel great eating alone? Whatever the reason, champagne is a definitely must. What to serve it with before the main meal, though?

There are some appetizers that suit with champagne better than with any other beverage or alcoholic drink: caviar, as an example, is so well known it doesn't even require presentation.

What more?

Foie gras

OK, liver. I just used the French term that chefs will use; please don't shoot me for that. I mean, champagne is French, isn't it? Anyway, try goose or duck liver. This soft, smooth type of dish will certainly increase your drinking experience.

Raw Oysters

A good combination but you should not use it if you prefer the oysters with lemon or vi Champagne and Appetizers: Let the Celebration Begin Recipe

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