Celebrating Canadian Cuisine with dessert, 07:14

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Post Tagged with: "dessert"

Summer Strawberry Pavlova

Of all the recipes in my last book, I have a couple of dozen favourites. This is one of them. There’s a debate at to the real origin of Pavlova…New Zealanders claim it but it was a fabulous Australian

Our Family Christmas Cake

This light fruit cake recipe has been in our family for decades. Every year, a month or so before Christmas, my mother made it perfectly till the time, about 8 years ago, that she decided the kitchen was no longer

Honey Cocoa Balls with Red Lentils

2/3 cup (160 mL) dry red lentils 1 cup (250 mL) honey (if crystallized, heat briefly in the microwave or a small saucepan just until it’s liquid again, allow to cool before proceeding) 1 1/3 cup (330 mL) smooth natural

Cinnamon Carrot Cake with Cream Cheese Frosting

There is only one carrot cake in our family – my Mom’s recipe! It’s so popular that our former babysitter used it as her wedding cake. It uses self-rising flour, a mixture of cake & pastry flour, baking powder and

Butter! Tarts!!!!

First the history and then a recipe….note I didn’t write THE recipe because butter tarts are about as personal as it gets for a veteran baker. To understand this iconic Canadian tart, I turned to retired York University Professor Mary

Amaretti

• 3 cups (750 mL) slivered almonds • 1 1/4 cups (300 mL) super fine granulated sugar • 2 tbsp (30 mL) all-purpose flour or cocoa • 3 egg whites, at room temperature • 1 tsp (5 mL) almond extract

Heavenly Baked Alaska

Choose your favourite ice cream and cake! For a more colourful option, make sure the cake and ice cream are different colours (e.g., vanilla ice cream over chocolate brownies). •4 egg whites • Salt, pinch • 1/2 cup (125 mL)

Fruit Bliss

• 3 egg whites • cream of tartar, pinch (or 1 tsp/5 mL lemon juice) • 3/4 cup (175 mL) granulated sugar • 1/8 tsp (0.5 mL) almond extract Citrus sauce • 1 cup (250 mL) plain yogourt • 3

Toffee Meringue Kisses

• 6 egg whites, at room temperature • 1/2 cup (125 mL) cream of tartar • 1-½ cups (375 mL) fine sugar • 3/4 cup (175 mL) chopped pecans • 3/4 cup (175 mL) mini chocolate chips • 3/4 cup

Lemon Pudding Paradise

• 3 eggs, separated • 1/2 cup (125 mL) sugar • 1/3 cup (75 mL) all purpose flour • Salt, pinch • 2 tsp (10 mL) grated lemon zest • 1/4 cup (50 mL) lemon juice • 1 tbsp (15

Vanilla Cream Delight

Serve over fresh fruit and berries, or your favourite cake or ice cream, for a delectable after-dinner dessert. • 2 eggs • 1/4 cup (50 mL) sugar • 2 tsp (10 mL) cornstarch • 1-½ cups (375 mL) milk • 1/2

Lemon Cheesecake

• 1 pkg (250 g) light cream cheese, softened • 1 1/4 cups (300 mL) granulated sugar • 2 tbsp (30 mL) all-purpose flour • 1 tsp (5 mL) vanilla • 3 eggs • 1 container (454 g) extra smooth

Apple Crisp

A simple apple crisp recipe that is delicious served warm or cold with cream or ice cream. • 8 cups (2 L) apples, peeled, cored and sliced • 1/4 cup (60 mL) brown sugar, packed • 1 Tbsp (15 mL)

Saskatoon Bars

Bar • canola cooking spray • 1/2 cup (125 mL) canola oil • 1/2 cup (125 mL) non-hydrogenated canola margarine • 2 cups (500 mL) granulated sugar • 1 tsp (5 mL) vanilla • 1 tsp (5 mL) almond extract

Chocolate Chip and Oatmeal Energy Cookies

• 1/2 cup (125 mL) canned navy beans, rinsed and drained or 1/2 cup (125 mL) canned lentils, rinsed and drained • 1 egg • 2 tbsp (30 mL) canola oil • 3/4 cup (175 mL) brown sugar, packed •

Spring Rhubarb Pie

It was called ‘Pie Plant’ because it makes such incredibly good pies and every early farm home in Canada had at least one good patch. Kids used the huge leaves as hats while dipping the sour stalks in small bowls

Maple Syrup Season!

Scratch the surface of any eastern Canadian and you’ll get a maple story. Early March was the time in which my grandfather, Albert Ovens, would have what he would call his annual “feed”, a fruit nappie filled with first run

Ultimate Maple Syrup Pie

This is a French-Canadian traditional recipe that was part of the food culture of les colons (settlers). It’s an adaptation of the even more historical, sugar pie, tarte au sucre. I use the darker, less expensive syrup because it lends

The Red Shoe Pub’s Gingerbread

Craig Flinn, a particularly talented Food Day chef who has cooked in many of the best kitchens in Atlantic Canada, created this recipe for The Red Shoe Pub in Mabou, Cape Breton. The “Shoe,” as it’s called locally, is owned

Maple Pouding Chomeur (Lazy Cooks Pudding)

This delicious self-saucing pudding from the Laurentians in Quebec is laced with maple syrup and is a perfect winter dessert served with a bit of table cream. The translation is “Lazy Cooks Pudding” and in fact, it is very, very

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