Talk about fluffy pancakes! Chef Lynn Crawford shares one of her favourite recipes that can easily be made for brunch or breakfast.
This wild blueberry pear ginger galette by Kara Lydon of The Foodie Dietitian combines the juicy, soft taste of pears with zesty ginger, sweet and tart wild blueberries and a buttery-rich crust.
Kara Lydon of The Foodie Dietitian has shared her sweet childhood memory of the wild blueberry harvest season with a recipe for a buttery, flaky, gooey, and sweet wild blueberry pie.
Delicate cupcakes like these are sure to disappear at your next potluck or bake sale! Grated lemon peel and sour cream turn these from ordinary “white” cupcakes into sophisticated treats.
When summer arrives and strawberries are in season, this is the perfect way to enjoy them. Whirl up the berries with yogurt for a creamy, refreshing snack. Orange juice adds a sweet tang.
To make these double-decker beauties, you will need both large and small star-shaped cookie cutters.
Who doesn’t love cheesecake? This recipe takes everyone’s favourite dessert and turns it into a coffee cake. And your guests will undoubtedly love it!
This coffee cake recipe is a variation of one a close friend and I make for our home-baking business. I’ve used raspberries and blueberries in place of the rhubarb with winning results.
This is my favourite cake to make for last-minute occasions. I also make it to give to friends because it always turns out just right, and it’s made with ingredients I normally have on-hand.
My sister-in-law made this coffee cake with fresh blueberries we picked while vacationing at her cottage one summer. I’ve used frozen berries at home with wonderful results.
This savoury pie recipe from Canadian celebrity chef Chuck Hughes combines fresh tomatoes, basil and sweet onions in a delicate phyllo crust with zesty Cheddar topping. It’s so flavourful and presents so well, but it’s super easy to put together!
Natrel Lactose Free’s smooth and creamy pudding is the perfect combination of dark chocolate and peanut butter. Whether you have it for dessert or just as a snack, it’s an undeniable treat that offers all the great taste of fresh milk, without the discomfort.
These mini-meatballs serve four and are sure to be a hit at home.
Instead of venison, you can also try this recipe with pork belly or duck heart.
Using inexpensive but delicious ingredients, David Chang, chef at Bespoke Craft Foods in Liberty Village, puts a spin on the classic chicken liver pate by pairing it with a lovely wild blueberry compote.
This recipe by Luis Valenzuela of Carmen, a popular Toronto restaurant, combines delicious wild blueberries and earthy quinoa to make an out-of-this-world dessert.
Jam-packed with essential nutrients and vitamins, this hearty salad will fill you up without packing on the pounds.
These chicken sliders reach over-the-top deliciousness thanks to wild blueberry brioche buns. You’ll never look at a slider the same ever again.
The popularity of the dark chocolate and chili combination goes back to the Aztecs, but the addition of caramelized pumpkin seeds is new-and very tasty!
This impressive dessert cake is worth the effort. Trust us, you’ll find yourself asking for seconds of this low-fat version of the classic recipe.