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Hosts’ Favourite Autumn Recipes

Category: General

Richard’s Favourite Cranberry And Orange Zest-Biscotti

2 Cups of All-Purpose Flour
1 ½ teaspoons of baking powder
¼ teaspoon of salt
¾ cup of sugar
½ cup(1 stick) unsalted butter, at room temperature
2 Large Eggs
½ cup of dried Cranberries
1 ½ tablespoons of finely chopped Orange Zest

Preheat oven to 350 F. Line a large, heavy baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a medium bowl. Using your KitchenAid Stand Mixer, beat the sugar, butter in the large bowl. Beat in the eggs one at a time. Add the flour mixture and beat just until combined, add in the cranberries and the Orange zest.
Form the dough into a 16-inch-long 3-inch wide log. Transfer the log to the prepared baking sheet. Bake until light golden about 30 minutes. Cool on the baking sheet for 30 minutes.

Place the log on a cutting board. Using a serrated knife cut the log on the diagonal into 1/2to3/4 inch thick slices. Arrange the biscotti cut side down on the baking sheet. Bake until pale golden about 15 minutes. Transfer them to a cooling rack and cool completely.

Instead of cranberries you can use raisins, walnuts, almonds, or chocolate chips - it is up to you!

Betty Jean’s Best Bruschetta Recipe!

Italian baguette or bread sliced on an angle about inch thick.
Drizzle with a little olive oil and roast until slightly brown to crisp it up.
Take out of oven and rub slices with garlic.
Chop/dice Roma tomatoes ½” , add minced garlic, basil, sea salt and fresh pepper and olive oil to season and let blend.
Scoop on roasted baguette slices and top with shaved or grated Parmesan cheese.
Broil in oven and stay with it just until the cheese melts.
Serve on a platter dressed with parsley and enjoy.

My best recipe is made with my homemade roma tomatoes that are canned whole in my kitchen every September.
I wanted to make bruschetta one time and had all the fixings but not the fresh tomatoes. So tried this and it was the best ever.

Betty Jean

Norm’s Favourite Wolfgang Puck Creamy Rice Cooker Mac & Cheese

1 1/2 cups elbow macaroni
1 1/2 cups chicken broth or 1 1/2 cups water and a good-quality chicken bouillon cubes
1 cup heavy cream
3/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 teaspoon kosher salt (to taste)
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon pepper


1. Combine macaroni, broth and cream in Rice Cooker, press cook and stir occasionally.
2. When machine switches to keep warm, add remaining ingredients and stir thoroughly until all cheese is melted.
3. Press Cook again. The Rice Cooker will switch to keep warm after just a few minutes; this is the point where the cheese on the bottom turns that delicious brown. Serve.

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Welcome Home!

Category: General

With autumn on it’s way we’re getting ready to head back inside and looking forward to enjoying our indoor space. This September, we’re saying Welcome Home!

Tune in all month long for an exciting line up of guests and products that no home should be without.  For the kitchen enthusiast, favourites like KitchenAid and GreenPan will return. For the techie at heart, the ever popular Bose returns and Kobo launches a brand new product!  Decorators will delight with the launch of world renowned interior designer Carleton Varney as well as the latest collection from Canadian designer, Jeffrey Fisher.

If that wasn’t enough -  enter our Welcome Home Daily Giveaway - each day, all month long you can enter for the chance to win exciting products perfect for any home!

This fall, remember, there’s no place like home at The Shopping Channel! Visit us at to shop for your home today!