An Indulgence Edmonton favourite: Ernest’s at NAIT, North 49 Fruit, Eau Claire Distillery
Desserts: Herbivore recipes
Easy and delicious, add some chopped strawberries if you have
Chef Holly Holt makes delicious plant-based food. We love her take on morning glory muffins
You can be a bit free-form making these delicious pies to eat with mittens on. Make with store-bought puff pastry to keep it easy and quick.
Amari are the Italian aromatized wines drunk after dinner to aid digestion
Gunnar says it’s the fresh ginger that makes this one a winner
The official Ted Lasso cookie (aka shortbread). Don’t you think Rebecca would love the lemon version?
“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
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.’