More Recipes Like Canadian Boiled Dumpling - All Recipes
 
Photo of: Canadian Molasses Cookies

Canadian Molasses Cookies

Submitted by: Manny 
This recipe comes from Prince Edward Island and contains no butter. 
Photo of: Canadian Shortbread  'Eh'

Canadian Shortbread 'Eh'

Submitted by: D. Crosby 
Easy to make and enjoyable. Love the rich flavors of butter and maple syrup. 
Photo of: Canadian Butter Tarts

Canadian Butter Tarts

Submitted by: Valerie Hatfield-Ringrose 
This recipe makes twelve tarts filled with raisins and a wonderful brown sugar, toasted coconut, and walnut mixture that bakes up gooey, sweet and absolutely delicious. Top with a dollop of unsweetened whipped cream. 
Photo of: Grandma's Canadian Cashew Caramels

Grandma's Canadian Cashew Caramels

Submitted by: DEESE 
Chewy caramel and cashew candies are easy to make and simply irresistible. 
Photo of: Boiled Raisin Cake I

Boiled Raisin Cake I

Submitted by: Marcie Smith 
This cake doesn't need frosting or icing. It is easy for kids to make, and is hard to mess up. 
Photo of: Boiled Cake

Boiled Cake

Submitted by: Cleo 
This was one of my Grandma's favorite holiday cakes. It brings a look of surprise to peoples eyes when you just mention the name. Candied fruit may be substituted for Raisins and Walnuts 
Photo of: Real Canadian Butter Tarts, eh?

Real Canadian Butter Tarts, eh?

Submitted by: mrsmambo 
These are the real Canadian butter tarts, eh? Traditionally made with sweet maple syrup. 
Photo of: Canadian Honey Apple Walnut Cobbler

Canadian Honey Apple Walnut Cobbler

Submitted by: TIMMYOTOOLE 
This slight twist on traditional cobbler is excellent when served warm with vanilla ice cream or whipped cream topping! 
Photo of: Grandmother's Boiled Raisin Cake

Grandmother's Boiled Raisin Cake

Submitted by: Cathy 
This cake is very moist, but my grandmother never added an icing. She made a cinnamon glaze. 
Photo of: Miraculous Canadian Sugar Pie

Miraculous Canadian Sugar Pie

Submitted by: CTREYNARD 
A well-loved brown sugar pie confection from Quebec settles out while baking to form its own crust, a gooey middle layer, and a sugary, crusty topping.  
 
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