“These pudding cakes are so delicious, it’s a bit like pudding underneath with cake on top. This makes the most of fall fruit from the Okanagan.” –Kaelin Whittaker, Awn Kitchen
Desserts: Herbivore recipes
At Thanksgiving we have my great grandmother’s carrot pie. They didn’t have pumpkin all the time in Saskatchewan, but they always had carrots. The vinegar keeps the gluten from forming long strands, so you are pretty much guaranteed a tender crust.
We like our saskatoon pies on the sweeter side, so I always use the higher amount of sugar. This pie is excellent warm and topped with vanilla ice cream.
These muffins are wonderful with any kind of fruit. We make them with the higher amount of sugar, but you can reduce it if you want.
This is such a comforting and soul satisfying dish. It’s incredibly simple to make, inexpensive, and can be dressed up so many different ways. –Kelsey Johnson, exec chef TypTop Bakery and NAIT culinary instructor
This is a great way to use up any cinnamon buns that have started to go a little crunchy on the edges, if you’ve managed to keep them in the house that long. –chef Kelsey Johnson
This is the cake my mum has made since I was a kid for homemade strawberry shortcake. –Kaelin Whittaker, Awn Kitchen
Variation: Add 1oz. Metaxa or Ouzo to the dough.
Kristina’s two favourite cookies made by her grandmother are the orange-scented koulourakia and almond kourabithes. Dina’s recipes don’t call for a specific amount of flour. Instead, the instructions are to make ‘dough that is soft like a baby’s bottom.’
“This is a recipe that is truly simple and so tasty! When I was a…
Not a whiz with pie crust? Make a clafouti, dead simple and keeps the focus on the cherries and not on the merits of your pie crust.
Fee Brothers rhubarb bitters are available at Wild Earth Grocery and the south side Italian Centre Shop