Peach of an Ice Cream

No matter how tasty commercial ice cream is, it will never replace real homemade summer-fruit ice cream melting in your mouth. Peach, plum, raspberry or strawberry — it's not hard to make, either in one of the newfangled ice-cream machines or just in a cake pan, blender and your fridge.

Triple Layer Squares

First Prize in Bars and Squares Category

Karen DeBeer of Moose Jaw, Sask., created this prize-winning square for her annual bake sale. The square was such a huge success that she now makes it all the time for family and friends.

Glazed Strawberry Rhubarb Tart

Rhubarb cooked in a double boiler stays more intact than when it's stewed, plus it looks pretty beside the fresh strawberries.

Chocolate Coffee Ice Box Cake

Lobster Quiche

Enjoy this delicious no-fail lobster quiche.

Chocolate Cherry Crepes with Mascarpone Cream

Like a Black Forest cake, this rich-yet-light dessert is simply gorgeous. Surprise your guests or treat yourself and your family to this rich-yet-light dessert from our "Crepe Expectations" collection of recipes in the February 2007 issue of Canadian Living magazine.

Raspberry Cheesecake Cookie Cups

Buttery shortbread makes crisp cups for the creamy no-bake cheesecake filling. A dollop of jam inside gives each bite a sweet surprise.

Truffle Croquembouche

Apple Cake with Cinnamon Custard

Dark and Delicious Chocolate Ice Cream

Cocoa powder and melted dark chocolate combine in this smooth, creamy ice cream for a rich, decadent chocolate taste. This is great on its own or to use as a base for our other creative ice creams. Just add the other flavourings before the final freezing of four hours.