Chunks of buttery shortbread and a sweet butterscotch ripple make this ice cream taste just like Canada's favourite tart. If you like raisins or pecans in your butter tarts, swirl a small handful into the ice cream when you add the butterscotch and the cookies.
This bread pudding and sauce takes its inspiration from the one served at Pictou Lodge Resort.
This sandwich tantalizes your taste buds, especially when you cut it and the warm Havarti cheese oozes out.
Perhaps the most Canadian dessert of all is the iconic butter tart. The first published recipe appeared in The Women's Auxiliary of the Royal Victoria Hospital Cookbook in the 1900s, but its origin is believed to date as early as 1663, when the king of France sent 800 unmarried women (filles du roi) to New France to o set the gender imbalance in the colony.
If the icing is too thick to pipe, dilute it with water, a teaspoon at a time.
Crisp romaine tossed with a creamy dressing and croutons is a favourite in Courtney's growing repertoire of recipes.
As you stir this creamy white hot chocolate with the peppermint stick, it slowly melts, adding extra minty flavour. Use a food processor or resealable plastic bag and rolling pin to crush the candy cane.
