Sweet Potato Gnocchi in Mushroom Butter Sauce

Gnocchi may seem difficult to make, but they're not. Just a little mixing and kneading yields tender nuggets of dough. Bake the sweet potatoes and purée the flesh in a food processor for the best texture. Garnish with a few curls of Romano or Parmesan cheese if you like.

Classic Apple Pie

When leaves begin to change colour in the fall, it's a reminder that freshly picked apples are in abundance. Serve a slice of this classic treat topped with a scoop of vanilla ice cream.

Maple Spice Cake with Butterscotch Maple Sauce and Sugared Pecans

Developed by up-and-coming Canadian chef Gordon Bailey for Sugar Moon Farm, this dessert will more than satisfy any sweet tooth. Cooking the pecans in maple syrup and brown sugar infuses them with flavour and makes it impossible to eat just one.

Flaky Apple Galette with Oat Streusel

This free-form pastry tastes just as delicious as apple pie—but with no upper crust or fluting to worry about, it's forgiving to make. The crispy oatmeal streusel helps insulate the filling while baking, keeping the apples juicy. Serve at room temperature or warm with a scoop of vanilla ice cream.

Pear and Walnut Baklava

This crisp, fresh take on the Greek and Turkish dessert is perfect for serving with tea or coffee. Always taste the nuts before adding them to recipes, as their natural oils can cause them to turn rancid quite quickly. Our favourite trick? Stash them away in the freezer to prolong their shelf life.

Pumpkin Pecan Bundt Cake

Crossover Apple Strudel

Double Chocolate Hot Cross Buns

A combination of our two favourite Easter treats, hot cross buns with chocolate are extra delicious. Purists, worry not—we’ve also included the option to add dried fruit!

Alsatian-Style Fruit and Nut Bread

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.