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Custard Tea Buns. This twist on a Newfoundland favourite is made even richer tasting with the addition of custard powder and undiluted evaporated milk to the dough. A perfect teatime treat!

Honey Oat Bran Bread – a delicious home-made bread, lightly sweetened with honey and with the wholesome flavour of oats; makes a terrific sandwich loaf.

Raspberry Chocolate Paris-Brest. a.k.a Cream Puff Wheels. Made from choux pastry, these culinary cousins of profiteroles or cream puffs get filled with raspberry whipped cream and topped with rich chocolate.

Ginger Braised Beef Roast with Hoisin Jus. A beautiful, fall-apart tender, braised pot roast with Asian inspired flavours. Served with a delicious beef jus that’s flavoured with Hoisin and soy sauce at the end.

Sausage Pork Tenderloin Wellington. An easy, dinner party worthy recipe using store bought frozen puff pastry. Plus side dish and dessert suggestions too!

A Sunday Dinner Menu. Everything you need for an outstanding weekend comfort food meal including Lemon Dijon Roast Chicken, Apricot Hazelnut Sausage Stuffing, Lemon Herb Roasted Potatoes and a Vanilla Cream Cheese Bundt Cake.

This Triple Chocolate Cheesecake has a chocolate cookie crumb base and a lusciously creamy chocolate cheesecake layer topped with swirls of decadent chocolate ganache. A chocolate lovers fantasy. Make it a Quadruple Chocolate Cheesecake with the addition of some chocolate truffle whipped cream.

 Roasted Tomato Fennel Lobster Bisque. An elegant yet simple to make soup that makes an impression as an appetizer or as an elegant lunch.  Originally published march 2012. When developing the recipe for this lobster bisque with roasted tomato and fennel, I was reminded of the first lobster bisque I ever tasted. It was served …

Aunt Aggie’s Peanut Butter Cookies. A half century old family recipe for the perfect peanut butter cookie; soft chewy and full of peanut butter flavour.

Prime Rib Beer and Bacon Chili Dogs – an ultimately decadent celebration of the humble hot dog. Originally published March 2013. Here’s a lesson in how to use your frozen leftovers to make a quick, guilty pleasure meal on the go. We had a busy evening of kid activities without much time to cook the …