Chocolate Zucchini Cake
Preheat oven to 350°. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour. Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5…
Cinnamon-Raisin Bread Pudding
Comfort food at its best -- and even better with a hint of cocoa and delicious cinnamon-raisin bread. Serve warm, at room temperature or chilled.
Classic Broiled Grapefruit
Cut grapefruit in half; sprinkle each half with sugar - white, brown, maple - or with maple syrup or honey. Dot with butter and let stand for 20 minutes. Broil until lightly browned, approximately 10 minutes. (A spoonful of liqueur such as…
Classic Strawberry Shortcake
Fill this old-fashioned biscuit shortcake with strawberries or with lightly sweetened blueberries, raspberries or peaches.
Clementine Christmas Cake
Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pith. Dump the clementines in a blender - skins, pith, fruit and all - and give a quick whir.…
Corn Pudding
A corn classic, this dish is both soul food and food for the soul.
Dutch-Chocolate Angel Cake
Preheat oven to 325°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, cocoa, and cinnamon in a small bowl, stirring with a whisk. Beat egg whites in a large bowl with a mixer at high speed until foamy.…
Earl Grey Shortbread
These sweet, buttery shortbreads, filled with the essence of bergamot, turn a gray flannel color after baking.
Fiddlehead ice cream
Here's a decadent recipe that was published in the Toronto Star in May 2008 and is an unusual take on these delicate greens.
Fresh Fig Cake
Serve with coffee or tea for a fibre-rich afternoon snack.