Dauphinoise Potatoes

Antony Nuth of Herbs restaurant in Toronto inspired this glamourous version of traditional Sunday night scalloped potatoes, made velvety with whipping cream. Yukon gold potatoes add rich colour; cut them into very thin, slightly translucent slices. If time is a factor you can make this dish the day before and reheat it.

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.

Silky Mushroom and Feta Fusilli

Using milk instead of whipping cream in the sauce cuts down on fat (plus, it’s less expensive!). To get a similar thickness to cream, we sprinkle in a bit of flour before the milk is added. Feel free to swap out the feta for crumbled goat cheese.

Don't have fusilli? Use another short pasta, such as penne or rotini.

Dark Chocolate Salted Caramel Tarts

The combination of dark chocolate and caramel make these tarts irresistible. 

Raspberry Chantilly

Coconut Glaze

Cinnamon Custard

Pumpkin Cheesecake

My sister-law made this Pumpkin Cheesecake for thanksgiving dinner in 2008 & it's a 5 star dessert. The recipe came from about.com/southernfood.

Velveeta Scalloped Potatoes

This dish has been a long-time tradition with my family. It is great served with baked ham, or meatballs or roast. A special occasion dish because it is rich and very creamy.

Gratin Dauphiniois

These French make-ahead scalloped potatoes are rich and glorious.