Reverse Nanaimos

Nanaimo bars are one of the most popular treats from the kitchen – even though they're not baked. In this version, food writer Carol Ferguson gives them a twist by layering dark between light colours, thus reversing the classic colour scheme.

Pink Berry Nanaimo Bars

Vanilla wafer cookies, raspberry filling and white chocolate lighten up the traditional colour – and flavour – of the classic Nanaimo bar. 

Fruit and Nut Truffles

Chewy, crunchy and rich, these truffles have it all. They're a beautiful treat passed around the table after dinner or laid out for nibbling during cocktail hour. If you don't want messy, chocolaty fingers, make sure your hands are cold, and work quickly when shaping the truffles.

Steak & Pepper Salad With Rapini Pesto

Maple Apple Squares

The perfect size to serve with tea or for dessert after a big meal, these squares are just what you need when you’re craving a sweet bite.

Jewelled Farro & Wild Rice

A mélange of farro, wild rice, dried apricots and pomegranate, this beautiful, hearty side will add a hit of fall flavour to your holiday table.

Apricot Macadamia Biscotti

Macadamia nuts are easy to cut, making for neat slices of biscotti.

Jasper Christmas Pudding

A recipe steeped in tradition is always part of the Jasper Christmas, starting with the four Christmas in November programs and carrying right through to the real Christmas and New Year's Eve. Serve with Classic Crème Anglaise.

Classic Empire Cookies

Served with a cup of tea, these tender sugar-cookie sandwiches – crowned with pieces of candied cherries – are a truly Victorian treat.

Whole Wheat Blueberry Scones

Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy.