Apple Rhubarb Crisp

Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime.

Apple Strudel

This Apple Strudel is easy and fun to make. The resulting strudel is a delicious, festive dessert just like the ones you would get in Germany filled with sweet, spiced apples and nuts in a flaky crust that everyone will love!

Baked Brie with Blackberry Jam

Baked Brie is a classic, crowd-pleasing party appetizer, whether it's wrapped up in a pastry, in bite-size form or covered in a fruity jam, like in this recipe. In this easy 3-ingredient appetizer, we top a wheel of Brie with blackberry jam, bake for 10 minutes and serve with crisp apple slices (or crackers). It's so simple yet so delicious, you'll wonder why you don't make it more often!

Barbecued Bananas

Throw some of bananas on the bbq!

Black Forest Torte

Our traditional birthday cake

Blackberry Prosecco Jelly

Blueberries, raspberries or strawberries could be used in place of blackberries.

Blueberry Bonanza

Sweet comfort food for all ages. This crumble tastes even better topped with a scoop of ice cream.

Blueberry Buckle

Thick with blueberries, this struessel-encrusted cake is delicious.

Cantucci

The classic Italian dessert. Served with Vinsanto.

Carrot Cake

A cake that is made from scratch, easy to make, and utterly delicious.

Chocolate Mousse

The one and only chocolate mousse you will ever make. Eight ingredients, including 2 ounces sugar, and it’s done. This recipe will impress your guests every single time.

Classic Poached Pears

as enjoyed at Gillian and George Skinner's house

Crema Catalana with Strawberries

Many Catalonian families make crema catalana on March 19 which is St. Joseph's Day. Apparently hens lay more eggs at this time of year than any other, so the 8 yolks required are readily available. The tradition is so deeply rooted, that in Catalan, the dessert is called crema de Sant Josep.

Requires 25 minutes to cook and 2 hours to chill

Creme Caramel - French Style

This is the perfect Creme Caramel.

Creme Catalane

From the book "The Family Meal", dishes that the staff ate at the Ebulli restaurant. Creme Catalane is one of the oldest desserts in Europe. It appears in medieval Catalan literature.

French Blueberry Pie

One of Margaret's classic desserts

Fresh Figs with Whipped Rosemary Mascarpone

The season for fresh figs is too short. Nothing like the dried figs we see in markets

Frozen Cranberry Souffle

As featured on New Year's eve 2019

Ginger Pear Crisp

Grilled Cinnamon Peaches With Pecans & Sorbet

Grilled Figs With Goat Cheese

A great summer dessert or appetizer

Hazelnut Torte

Usually baked as a birthday treat.
This is a complex recipe. Read the entire recipe before starting.
Turn on the oven. For regular oven, set at 350 degrees. For a convection oven, set at 320 degrees
Butter and flour a deep 9 inch or 10-inch springform pan.

Key Lime Pie with Almond Crumb Crust

There are several changes from the Epicurious version

Lemon Cake

An easy lemon sheet cake recipe that is made in a 9×13-inch pan and has a delicious simple lemon glaze on top. This lemon cake tastes even better the next day!

Lemon Meringue Pie

Margaret's standby recipe for lemon pie

Lemon Souffle

Lemon Spread

Store bought lemon butter spread is not even close to being as good as homemade! This additive free, from-scratch lemon spread is incredibly creamy, tart and sweet. And you only need 4 ingredients and about 20 minutes to make it! Lemon butter is perfect for spreading on toast, scones, cakes, pancakes and more. It also makes the perfect gift in pretty jars.
The lemon butter should not be made directly in a saucepan, or it will catch (and possibly burn) on the bottom as it cooks. It should be made in a double-boiler set up. This will require a medium saucepan and a heat-proof bowl (I use a glass or stainless steel mixing bowl) that will fit snugly over the top of the saucepan (to prevent steam from escaping out from underneath the bowl). Importantly, the bottom of the bowl should not touch the water. Using a double-boiler will allow the lemon butter to cook slowly and consistently.

Lemon Tart

This a favourite dessert at Cioppino's and owner, Pino Posterero shares this recipe in his cookbook.

Lemon-Buttermilk Panna Cotta with Blueberry Sauce

This is a great make-ahead dessert. The creamy texture of the panna cotta is a nice match for summer fruit. Running a knife around the edge of each prepared custard makes it easier to remove to a plate.

Margaret's Carrot Cake

A Shaw family standby

Margaret's Pumpkin Pie

A classic family favourite. Always appears at Thanksgiving and Halloween.

Marzipan

Making your own marzipan or almond paste couldn't possibly be any easier - or tastier!

Oma's Apfelkuchen / Pflaumenkuchen

This also makes a good Piroshki dough if you cut the pastry into squares.

Peach Clafouti

One of family's old time favourite desserts

Peppernuts - Ostpreussische Pfeffernüsse

Everyone loves them, especially the kids.

Pie Crust - Pate Brisee

Use for pies and quiches, especially Margaret's Pumpkin Pie
What is the difference between pate brisee and pie crust? Because Pâte Brisée has less liquid and less gluten development, it has finer, more delicate crumb than the Traditional Canadian Pie Crust. Pâte Brisée is traditionally mixed by frissage, using the heel of your hand to rub and smear butter pieces into the dough.

Pumpkin Buttermilk Panna Cotta

Pure decadence

Rhubarb Coffee Cake aka Moon Cake

Ecstacy at afternoon tea

Rhubarb Strawberry Pie

This is a delicious, quite tart dessert. Serve with whipping cream or ice cream if desired.
Raspberries are a good alternative to the strawberries.

Roasted Pears with maple syrup and ginger

Baked pears are an elegant dessert that's super easy to make for family dinners or for guests. This recipe has no added sugar, and you're not going to miss it!

Sour Cherry Pie

Sour Cherries are Margaret's specialty

Tocinilllo de cielo - Spanish Flan

Tocinillo de cielo (Heaven's little pig) is one of the most surprising desserts of the Spanish gastronomy. We could compare it, in sweet version, with the potato tortilla. From ingredients of common use (eggs, water, sugar) and using a technique of not at all particular elaboration, we get incredible results with little effort! Created in the early years of the last century, when wineries from Jerez de la Frontera donated the leftover egg yolks of the clarification (the egg whites are used to clarify the wine) to the nuns. These, with divine success, mixed them with syrup and they treated to the bath Maria, thus was born tocinillo de cielo... God blesses them!

Yogurt Muffins

Zabaglione - Sabayon with sugared fruit

This rich foamy custard is a traditional Italian and French dessert. It is decadently rich when served with no accompanyment and is also great served with fresh fruit or biscotti.