Canadian Recipes

I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.

This simple, tasty recipe yields 12 to 16 cookies, but is so simple that it can be doubled (or tripled!) easily.

This basic bread can cook conventionally on a baking sheet in your oven, or try it stovetop in a skillet. Raisins perfectly complement it.

No-bake Nanaimo bars layered with a graham crust, custard, and chocolate.

Boneless, skinless chicken breasts replace wings in this easy pub grub.

Creamy, garlicky donair sauce that's easy to make with just 3 ingredients.

A date filled bar with a chewy oatmeal crust. This is my grandmother's recipe, which my whole family loves.

This is the recipe my dad has been using for 25 years. It's light and clean-tasting because there's no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

Best brunch quiche ever. Serve with fresh green salad.

In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair.

An indulgence of fries, gravy and cheese. A Canadian specialty!

I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.