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Treat your guests to a gourmet breakfast or brunch.

A frosty treat made with seasonal fresh fruit.

Dessert from Toronto Pastry Chef Michelle Edgar.

A Spanish dessert with rhubarb and goat cheese.

Black tea infuses in an Italian classic.

Create delicate desserts with this staple recipe.

An easy cake icing from the Bonnie Gordon School.

Serve this spread with muffins or cookies.

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