DESSERTS

Milk Chocolate Mixed Nut Wreaths by Pastry Chef Wally Hewak of Goodies Bake Shop

Milk Chocolate Mixed Nut Wreaths

Pastry Chef Wally Hewak, Goodies Bake Shop Choux paste is completely different from other types of pastry. When cooked, the dough rises and forms a crisp outer shell, leaving the centre hollow and ready to be filled. Ingredients Choux Paste 1 cup milk 1/2 cup butter 1 Tbsp sugar Pinch of salt 3/4 cup plus […]

Mini Vanilla Cupcakes with Hand Decorated Star Sugar Cookies

Mini Vanilla Cupcakes with Hand Decorated Star Sugar Cookies

Pastry chefs/ co-owners Krista Robertson and Aynsley Rosin, Sweet Impressions Mini vanilla cupcakes are an unexpected holiday treat. Use sugar cookie recipe to create star toppers. Ingredients Mini Vanilla Cupcakes 4 cups plus 2 Tbsp cake flour 2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 cup butter, softened 2 cups […]

Molotov by Chef Arnold Carreira of Orlando's

Molotov

Chef Arnold Carreira, Orlando’s This traditional Portuguese meringue cake has a texture so soft it virtually melts in your mouth. It is an ideal light dessert for a hot summer evening. Ingredients Meringue cake 12 egg whites 2 cups sugar 1 Tbsp butter, to grease bowl Sauce 1 litre milk 12 egg yolks 1 1/2 […]

Mordens' Vanilla Caramels

Morden’s Vanilla Caramels

Master Chocolatier, Fred Morden Mordens’ of Winnipeg These gooey, buttery caramels are delicious coated in chocolate or left unadorned. Ingredients 1 cup sugar 1 cup corn syrup 1 1/2 cups evaporated milk ½ cup whipping cream 2 Tbsp butter 2 tsp vanilla pinch of salt Method 1.  Line an 8×8 inch baking pan with parchment […]

Muesli with Raspberry and Blueberry Coulis by Chef Beth McWilliam, Fresh Café

Muesli with Raspberry and Blueberry Coulis

Chef Beth McWilliam, Fresh Café Whether sprinkled with yogurt or eaten on its own as a snack, this crunchy mix of local seeds, oats and a delightful touch of maple and honey satisfies sweet cravings. Ingredients Muesli 4 cups granola oats 1/2 cup honey 1/2 cup maple syrup 1 cup flax seeds 1 cup pumpkin […]

Mummy Pie

Add an element of surprise with your next apple pie. Ingredients Mummy pie crust 5 cups flour 1 tsp baking powder 1 tsp salt 3 Tbsp sugar 1 lb lard 1 egg, slightly beaten 1 Tbsp vinegar water Method 1. Mix dry ingredients and sift together. 2. Cut lard into dry ingredients. 3. Mix together […]

Nanking Cherry Cupcakes

Nanking Cherry Cupcakes

Many backyard trees in Manitoba produce the tart Nanking cherries, which add a zing of local flavour to this celebratory cupcake. Ingredients 1/2 cup butter, softened 1 cup sugar 2 eggs 2 cups flour, plus 1 tsp 1/4 tsp baking soda 1/2 tsp almond extract 1/2 tsp vanilla 1/2 cup milk 1/2 cup Nanking cherries […]

New Orleans Bread Pudding with Knob Hill Bourbon Butter Sauce by Chef Chris Chornopyski of Liberty Grill

New Orleans Bread Pudding with Knob Hill Bourbon Butter Sauce

Chef Chris Chornopyski, Liberty Grill This dish has been on Liberty Grill’s menu since the restaurant opened nine years ago and is consistently one of its top-chosen desserts. The recipe came from Commander’s Palace restaurant in New Orleans, where Emeril Lagasse was once executive chef. Ingredients Bread pudding 1 1/2 cups milk 4 large eggs […]

Nicolino's Classic Tiramisu by Chef Grant Mitchell of Nicolino's

Nicolino’s Classic Tiramisu

Chef Grant Mitchell,  Nicolino’s This classic Italian dessert has been a menu staple at Nicolino’s for more than 20 years. The decadent combination of chocolate, cream and coffee is always irresistible. Ingredients 1 cup brewed espresso 2 Tbsp frangelico liqueur 2 Tbsp amaretto liqueur 3 tsp sugar 2 cups mascarpone, room temperature 3 cups heavy […]

Noggy Pudding

Noggy Pudding

Combine after dinner drinks and dessert with this play on a holiday favourite. Ingredients 1/4 cup rice 2 cups light cream 2 egg yolks 1/2 cup sugar, divided 1 tsp vanilla (or rum) 2 egg whites Whipped cream, to garnish Nutmeg, to garnish Praline wafer roll, to serve Method 1.  In a double boiler, cook […]

Nutty Chocolate Cherry Cake by Chef Lee Fry of The Billabong Bar and Bistro

Nutty Chocolate Cherry Cake

Chef Lee Fry, The Billabong Bar and Bistro Macadamia nuts grow wild in Africa and Australia. After roasting, they bring an exotic, nutty crunch to this teetering Valentine’s dessert. Cherry rum sauce adds a delightful tang with subtle notes of sugary rum. Ingredients Chocolate Cake 2 cups all-purpose flour 2 cups white sugar 1 tsp […]

Orange Chocolate Truffle Cake

Chef Danilo Pamintuan, Piazza de Nardi Orange zest is key in brightening this decadent, layered chocolate cake. Ingredients Chocolate Sponge Cake 5 whole eggs 1/2 cup sugar 4 Tbs cake flour 4 Tbs cocoa powder 5 1/2 Tbs melted butter Chocolate filling 2 cups melted chocolate 2 cups whipping cream 1 orange, zested vanilla, to […]

Oreo Truffles

Oreo cookie truffles are a chocolate addict’s and cookie monster’s dream. These crumbled cookies dipped in white chocolate make the perfect bite-sized treat that will tame both beasts. Ingredients 1 18 oz package Oreo cookies, finely crushed (or other chocolate sandwich cookies with white filling) 1 8 oz package of cream cheese, softened 1 lb […]

Oven Baked Croissant Pudding with Apples and Cranberries

Culinary Team Canada Ingredients Pudding 4 day-old croissants 4 eggs 2 cups milk 1/4 cup butter, melted 1/4 cup & 2 Tbsp sugar 1/8 tsp cinnamon Beans of 1 vanilla pod 3/4 cup raisins 1/2 cup chopped toasted pecans 1/4 cup honey 2 apples, diced 1/4 cup cranberries 1/8 tsp nutmeg Juice of one lemon […]

Pain au Chocolat by Bakery Chef Roland Gregoire of Stella's Café and Bakery

Pain au Chocolat

Bakery Chef Roland Gregoire, Stella’s Café and Bakery A lot of butter and a little commitment to technique yield flaky, chocolate-filled croissants. Ingredients 8 3/4 cups all purpose flour 10 tsp fresh yeast 1 cup white sugar 5 tsp salt 3 2/3 cups ice cold milk 2 cups unsalted butter 2 eggs 4 Tbsp water […]

Party Pumpkin Tiramisu

This fall­‑inspired version of the classic Italian dessert is an alternative to traditional pumpkin pie. Rich and creamy with a hint of spice, it’s the perfect finish to Thanksgiving dinner. Ingredients 4 cups whipping cream 3 cups cream cheese 3 1/2 cups icing sugar 1 1/2 cups canned pumpkin 1 tsp ground cinnamon 1/4 tsp […]

Passion Fruit Cremes by Belinda and Carol Bigold of High Tea Bakery

Passion Fruit Cremes

Belinda and Carol Bigold,  High Tea Bakery Passion fruits are plentiful in Australia. Give a tropical zing to traditional butter cookies with one of Carol’s favourite childhood recipes. Ingredients Cookie 1 1/2 cups flour 1 tsp baking powder 2 Tbsp corn flour 2 Tbsp custard powder 3/4 cup icing sugar 6 Tbsp butter 1 egg […]

Peanut Brittle

Peanut Brittle

Master Chocolatier, Fred Morden Mordens’ of Winnipeg This original salty and sweet candy adds a layer of nostalgia to the Christmas candy plate. Ingredients ½ cup butter, divided 2 cups granulated sugar 1 cup light corn syrup 2 cups raw Spanish peanuts 1 cup water 1 tsp salt 1 Tbsp baking soda Method 1.  Use […]

Peanut Butter Banana Cake by Chef Darryl Riddle of Le Garage Café

Peanut Butter Banana Cake

Chef Darryl Riddle, Le Garage Café The classic peanut butter and banana sandwich combo is taken to grand heights in this monstrous cake. Each slab is rich with flavour and further complemented with heavenly chocolate ganache topping. Ingredients Cake 2 3/4 cup flour pinch of salt 1 Tbsp baking soda 1/2 cup unsalted butter at […]

Pear Amaretti Strudel by Ignazio Scaletta of Goodies Bake Shop

Pear Amaretti Strudel

  Ignazio Scaletta, Goodies Bake Shop The mild sweetness of this striking dessert comes from the natural sugars of baked pears and raisins. Ingredients 4 firm pears, medium size 1/4 cup raisins 1/2 cup brown sugar 1/4 cup sour cream 1/2 cup coarsely ground amaretti cookies 1/2 cup white chocolate chips 1 package of phyllo […]