Category: Desserts

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Hazelnut Crisps

Hazelnut Crisps by Left Brain Marilyn   The page for these cookies in my holiday recipe binder is yellowed with age, and written with a manual typewriter by my mother-in-law Helen – decades ago. ...

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Spicy Spiral Cookies

Spicy Spiral Cookies by Right Brain Joanna   These cookies go well with a cup of hot tea on a wintery day.   375F/190C Makes about 4 dozen cookies   6oz /170g room temperature...

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Nectarine & Blueberry Strudel

NECTARINE & BLUEBERRY STRUDEL by Right-Brain Joanna Hopefully you have mastered working with phyllo pastry so do enjoy creating all kinds of fare. Here I have used a nut oil instead of traditional butter...

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Rustic Blueberry and Nectarine Tart

RUSTIC BLUEBERRY & NECTARINE TART by Left-Brain Marilyn The fruits in the filling complement each other beautifully, while the outstandingly flaky pastry is thin and very straightforward to make. There is no crimping of...

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Boston Cream Pie

BOSTON CREAM PIE by Left-Brain Marilyn The origins of this confection go back over a century and a half, and even back then Boston cream “pie” was actually a filled and iced cake, not...

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Montmorency Tart Cherries

LEFT BRAIN: Tart Cherry Pie Here in Ontario, I buy chilled pails of pitted cherries that have a bit of sugar added (so they arrive swimming in juice) and divide cherries plus juice into...

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Rhubarb Pie & Crumble

LEFT BRAIN: Strawberry Rhubarb Pie My friend and colleague from Saskatchewan called rhubarb “pie plant”. She and her mother and sisters would make dozens of fruit pies all summer to freeze unbaked for winter...

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Valentine Sweets

LEFT BRAIN: Butter Tarts A New York Times food article about Canadian butter tarts had our American cousins drooling and asking for a recipe – so here it is! It includes 99-year-old Aunt Rosamond’s...

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Peaches

LEFT BRAIN: Berlin Air Cake Some time ago I adapted a German cake recipe called “Berliner Luft Kuchen” for an issue of Ontario’s LCBO’s Food & Drink magazine – and being especially beautiful, the...

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Chocolate panforte & mousse

LEFT BRAIN: Panforte This confection is a dense chewy mass of nuts and chocolate with just a little fruit and a hint of spices – yummy! It is a Siena, Italy specialty with history...