British Scones

In Devon and Cornwall, folks argue over whether the cream or jam goes on first, but these West Country treats are winners however you serve them.

Scones are found in various guises all around Britain. Earlier versions tended to be baked as one large cake and broken into wedges later – Northumberland’s “singing hinny” is one surviving example. Scones, clotted cream and jam are a match made in heaven – or, rather, in an abbey, as this teatime delight is said to have first been offered by the monks of Tavistock Abbey in 1105 to the Earl of Devon and local workers as thanks for restoring their monastery.

Sparkling Cranberry Cake with White Chocolate Icing

I’m dreaming of a White Christmas...and this delectable glitzy cake will do the trick, even if it doesn’t snow on the 25th.

Century Christmas Pudding

This November, Toronto teacher Trish Gresham and her family will make this rich, traditional pudding for the 70th consecutive year in Canada. Her mother, Lilian Rollinson, brought the recipe — already a family tradition for 30 years — from England in 1932. Trish serves it with hard sauce, while her sister, Pamela Scott, simply pours cold whipping cream over top.

Mini Black Forest Cakes

Rolled Turkey Breast with Artisanal Bread Stuffing

Instead of a giant turkey, modest slices of stuffed breast is a tantalizing alternative. Artisanal breads are widely available in a variety of flavours, so choose your favourite for this tasty stuffing.

Sausage Cabbage Rolls

Sausage and cheese roll up together in cabbage leaves for a tasty twist on an old favourite.

Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables

Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish. 

Zucchini Sun-Dried Tomato Tartlets

These savoury little quiche-like morsels freeze for up to two weeks and reheat exceptionally well.

The Ultimate Canadian Cherry Cheesecake

Classic cheesecake is topped with a chunky sour cherry topping in this dessert favourite. The time it takes to bake on low heat helps keep the filling silky smooth. Cheesecake is easiest to cut when cold, so allow ample refrigerating time before serving.

Crab and Lobster Cakes with Roasted Red Pepper Coulis and Dill Cream

Lobster gives these an authentic Nova Scotian touch, and the two sauces — one a colourful roasted pepper and the other, a creamy dill — add a touch of Laceby indulgence. Serve as an appetizer or main course, depending on your appetite.