DESSERTS

Saskatoon Rhubarb Crisp by Co-owner Tabitha Langel of Tall Grass Prairie Bakery

Saskatoon Rhubarb Crisp

Co-owner Tabitha Langel, Tall Grass Prairie Bakery Pies can be expensive to make, says Tabitha Langel, so instead she has provided a recipe for a delicious crisp that uses two ingredients that were very plentiful in Manitoba this year, rhubarb and saskatoons. Ingredients Flour and oat base and topping 4 cups light flour 4 cups […]

Scottish Oat Cakes by Baker/Owner Tom Janzen of Bread & Circuses Bakery

Scottish Oat Cakes

Baker/Owner Tom Janzen, Bread & Circuses Bakery A crumbly, meringue-like crunch is the first note with chewy bits of dried fruit mingling with base notes of nutty flax. Ingredients 1 cup butter 1 cup brown sugar, packed 1 cup granulated sugar 2 1/2 cups light spelt flour 2 tsp baking soda 1/2 tsp salt 2 […]

Shmoo torte for one

shmoo torte for one

It’s a Winnipeg legend that tastes so good people want to eat the whole torte. This single-serving shmoo lets your guests do just that. The sublime caramel is the first taste, setting a sweet tone for the beautiful textural range of the soft cream filling, smooth sauce, moist cake and crunchy pecan. Ingredients ­Cake 3/4 […]

Shortbread Cookies by Chef/owner Barbara O'Hara, Dessert Sinsations Café

Shortbread Cookies

Chef/owner Barbara O’Hara, Dessert Sinsations Café Christmas wouldn’t be complete without these buttery classics. Once cool, gather the family around to decorate with melted chocolate or icing to your liking. Ingredients 1 cup butter 2/3 cup sugar 1 egg 2 1/2 cups flour 1/2 tsp salt 1 tsp vanilla Method 1. In a large bowl […]

Snickers Crepe

Owners Phil Salazar and Candy Lam Kawaii Crepe Snickers Crepe This candy bar flavoured crepe is filled with caramel and malty fudge sauce. INGREDIENTS Crepe 1 cup flour 2/3 cup cold milk 2/3 cup cold water 3 large eggs 1/4 tsp salt 3 Tbsp melted butter METHOD Crepe 1. Blend or whisk together all ingredients […]

Solo Maple St Honoré by Chef/Owner Fern Kirouac of In Ferno's Bistro

Solo Maple St Honoré

Chef/Owner Fern Kirouac, In Ferno’s Bistro The dense filling has a pudding-like consistency that is light in taste, with caramel and maple complementing each other nicely. Ingredients Pastry 1 lb puff pastry, frozen Choux paste 1 cup water pinch salt 1 tsp sugar 1/2 cup less 1 Tbsp butter 1 cup plus 2 Tbsp flour […]

Sparkling Basil Fruit Soup by Chef Ben Kramer of Dandelion Eatery

Sparkling Basil Fruit Soup

Chef Ben Kramer, Dandelion Eatery Serve this bubbly soup with your favourite cookie. Adjust the amount of sugar to the sweetness of the melon. Ingredients 2 tart apples, peeled and roughly chopped ½ honey dew melon, peeled, seeded and roughly chopped 1 ½ cup water ¾-1 cup cane sugar ¼ freshly squeezed orange juice 1 […]

Squash Pie

Squash Pie

The dense filling has a pudding-like consistency that is light in taste, with caramel and maple complementing each other nicely. Ingredients Pastry 1 lb puff pastry, frozen Choux paste 1 cup water pinch salt 1 tsp sugar 1/2 cup less 1 Tbsp butter 1 cup plus 2 Tbsp flour 4 extra large eggs Pastry Cream […]

Stellan’s Favourite Smoothie by Chef Beth McWilliam of Fresh Café

Stellan’s Favourite Smoothie

Chef Beth McWilliam, Fresh Café With its bounty of tart berries and sweet pineapple, this kid-friendly fruity treat is a favourite of Fresh Café barista Katrina Watson’s son Stellan. Ingredients 1/2 cup frozen blueberries 1/2 cup frozen raspberries 3 pineapple chunks 1/2 cup freshly juiced gala apple Method 1. In a blender, add pineapple and […]

Sticky Toffee Pudding by Dave Schultz of Saucer's Café

Sticky Toffee Pudding

Owner Dave Schultz, Saucer’s Café This dessert equals love at first bite—the moist, spongy cake readily absorbs a rich, sticky lava flow of toffee sauce. Ingredients Date Sponge Cake 225 g pitted dates 1 Tbsp 1/2 cup brewed espresso 1/2 tsp baking soda 1 tsp vanilla 1/4 cup hot water 1/3 cup salted butter, softened […]

Still life with blueberries

Still Life With Blueberries

Joe Dokuchie, Tavern In The Park Manitoba’s mouthwatering wild blueberries are alluring to pickers, painters and pie bakers alike. This is one art course that tastes as good as it looks. Ingredients 2/3 cup sugar 5 Tbsp cornstarch 5 cups blueberries 1 Tbsp lemon juice 2 frozen pie crusts 2 Tbsp butter Milk, to brush […]

Strawberry Chocolate Mousse Cake Pastry by Chef Melissa Buiskool-Leeuwma of Baked Expectations

Strawberry Chocolate Mousse Cake

Pastry Chef Melissa Buiskool-Leeuwma, Baked Expectations Start this creative project by baking your favourite chocolate cake, making enough to produce 3-9″ rounds. Ingredients 4 1/2 cups cream 1/2 cup icing sugar 2 cups strawberries, quartered 2 Tbsp strawberry preserves or strawberry jam 4 whole strawberries for garnish 20 oz semi-sweet chocolate Method 1. In a […]

Strawberry colada

Strawberry colada

A frozen coconut and strawberry dessert served cocktail style offers a tropical flavour blast for hot summer entertaining. For a spiked colada, serve this with your favourite rum sauce Ingredients Colada 2 cups heavy cream, whipped 1/4 cup sugar 3 eggs 3/4 cup Coco Colada 2 cups fresh Manitoba strawberries 1/4 cup water 2 Tbsp […]

Strawberry Fields

Chef Ray Chan, Soup Pierre Ingredients 5-6 cups fresh strawberries 1 1/2 cups orange juice 1 Tbsp ground cinnamon 3 Tbsp sugar 1 cup whipping cream 4-6 Tbsp whipped cream, to garnish 4-6 Tbsp shaved chocolate, to garnish Method 1.  In a food processor or blender, purée strawberries. Pour into a large bowl. 2.  Add […]

Strawberry Love Letters

Strawberry Love Letters

A little champagne adds a hint of romance to this classic pastry dough. Strawberries are the sweet surprise hidden inside for your loved one. Ingredients Filling 6 Tbsp sugar 15-20 strawberries 1 tsp lemon zest 1/4 tsp vanilla extract Pastry 5 1/2 cups all-purpose flour 1 lb lard 2 eggs, beaten cold water 1 Tbsp […]

Strawberry Pavlova Pastry by Chef Melissa Buiskool-Leeuwma of Baked Expectations

Strawberry Pavlova

Pastry Chef Melissa Buiskool-Leeuwma, Baked Expectations Light and airy, the strawberry pavlova is perfect for Easter. Ingredients Meringue 2 cups cold egg whites (chill in fridge) 1/2 tsp cream of tartar 2 1/2 cups sugar Filling 4 1/2 cups 35 per cent cream 1/2 cup icing sugar 4 cups strawberries, quartered 2 cups lemon yogurt […]

Strawberry Sorbet by Chef Lorna Murdoch of fusion grill

Strawberry Sorbet

Chef Lorna Murdoch, fusion grill Manitoba strawberries ripen in early July with U-Pick farms open for about four weeks. See the Prairie Fruit Growers website www.pfga.com or call 253-7425 (toll-free 1-877-33BERRY). This cool, icy palate cleanser trumpets the pure essence of strawberry. Ingredients ­2/3 cup sugar 2/3 cup water 3 Tbsp corn syrup 3 Tbsp […]

Sugar Cookie Mittens by Chefs Doug Krahn and Betty Lai of Chocolate Zen Bakery

Sugar Cookie Mittens

Chefs Doug Krahn and Betty Lai, Chocolate Zen The classic Christmas cookie looks as good as it tastes thanks to crushed candy cane and cranberry-hued royal icing. Ingredients Royal Icing 3 Tbsp meringue powder 4 cups sifted icing sugar 6 Tbsp warm water food colouring Cookies 3 3/4 cups all-purpose flour 1 tsp baking powder […]

Sugared Grapes Centerpiece

Sugared Grapes Centerpiece Dessert Sinsations  & Design Barbara O’Hara The red and green grapes must be blemish free and smell fresh. Wash grapes and dry thoroughly before sugaring. The process is easier if done by two people. Ingredients 2 egg whites 2 large bunches red and green seedless grapes 2 cups berry sugar Method 1. […]

Summer Berry Coffee Cake by Owner/baker Tom Janzen of Bread & Circuses

Summer Berry Coffee Cake

Chef Tom Janzen, Bread & Circuses’ This wholesome cake recipe can accommodate any fresh fruit that’s found at the market or in your back yard. Serve it warm to complement any meal. Ingredients Batter 3 cups fresh fruit, peeled and sliced 1/2 cup butter 1 cup granulated sugar 2 large eggs 1 tsp vanilla 2 […]