Orange & almond Anzac bicuits by Brett Ede

Apricot and Nut Shortbreads by Toby Corn

Crisp Shortbreads chocked full of Apricots, Pistachios and Toasted Pecans

Chocolate Strudel by A.L. Wiebe

This recipe came from the cookbook, "Cooking with Great Cooks", and was submitted by Chef Michael Lomonaco. I have made it often, and cannot think what changes to make that would improve it, so will just shamelessly copy it here. He served his with pears poached in wine and a cinnamon sauce, but I found that a bit too sweet for my…

Creme Brulee by Dave Forest

Crème Brulee is actually easier to make than many people think. The trick is scalding the cream. Simply put it in a pot and bring to a boil. When the cream starts to foam up, shut it off. That's it! This recipe makes twenty-four Brulees, but you can reduce the recipe to make the amount you need.

Tutti Fruitti Squares by Brett Ede

PIGNOLI COOKIES by Linda Oefelein