DESSERTS

S’mores

Chef/Owner Kristjan Kristjansson Brogue Gastropub No campfire needed for these cloud-like confections. Ingredients 1/2 cup cake flour 1/2 cup crushed graham crackers 1/4 cup icing sugar 9 egg whites 1 tsp cream of tartar pinch of salt 3/4 cup sugar 1/2 tsp vanilla 250 g 70% dark chocolate, chopped 1/3 cup heavy cream 1 lb […]

Smores-Cupcakes by Baker/owner Derrick Godfrey of The Cupcake Corner

S’mores Cupcakes

Baker/owner Derrick Godfrey, The Cupcake Corner Ingredients Marshmallow Cupcakes 2 cups all purpose flour 2 tsp baking powder 1 tsp salt, 1/2 cup butter, softened 1 cup sugar 2/3 cup milk 1 tsp vanilla extract 3 egg whites, stiffly beaten 1 cup miniature marshmallows Belgian Chocolate Buttercream 1 cup salted butter, softened 1/2 cup cocoa […]

Sacre Petina Torte

Chef Danilo Pamintuan, Piazza de Nardi Dress this dome shaped chocolate ganache cake up by using chocolate curls, berries, or both. 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 Mousse 2 cups melted chocolate 1 egg yolk 2 cups […]

Santa Baby Brownies

                      INGREDIENTS two 9″ pans chocolate brownies, baked and cooled 1/2 cup unsalted butter, room temp 1 cup Mascarpone cheese, room temp 2 1/2 cups confectioners’ sugar 2 tsp vanilla extract pinch of salt 32 large strawberries METHOD 1. Use a round 2″ diameter cookie […]

Saskatoon Panna Cotta

Chef  Quentin Harty RBC Convention Centre This light dessert is an elegant finish to a multi-course meal. Ingredients Saskatoon Berry Coulis 1 cup Saskatoon berries 3/4 cup bottled water, room temperature 4 Tbsp sugar 2 Tbsp corn starch Panna Cotta 2 1/4 gelatin sheets (Blatt) 3 Tbsp bottled water, room temperature 3/4 cup heavy cream (35%) […]

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 […]

Spicy Mexican Hot Chocolate and Churros

                      Owner/Baker Phingky Fuentes Pinky’s Bakeshop Purchase powdered habanero pepper from Spice World for an authentic Mexican flavour kick.   INGREDIENTS Hot Chocolate 1/2 cup chopped dark chocolate 1/2 cup milk 1/4 tsp habanero powder 1/2 tsp cinnamon Churro 2/3 cup flour 1/4 stick unsalted […]

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 […]