Back by popular demand, Global Philanthropic Canada is pleased to present a whimsical collection of treats submitted by our one-of-a-kind Senior Consultants.
This cookbook is jam-packed with tried-and-true favourite recipes. From Stampede Chili to an authentic Pasta e Fagioli, these recipes are designed to ‘wow’ your guests. Passed down through generations, the recipes are uniquely linked to different regions, cultures, and faiths. Many recipes hold special meanings to our Globalites, and we are honored to compile them for you to enjoy this holiday season. Our team hopes you serve these dishes and we look forward to continuing to serve you and your mission in 2026.
In light of this seasonal gastronomical offering, we are pleased to make a gift of $1000 to Food Banks Canada on behalf of Global Philanthropic Canada.
Happy Holidays and wishing you a joyous and prosperous 2026.
– The Global Community
Holiday Recipes
- Adrienne Nolan: Saskatoon Berry Pie
- Aimée Lindenberger: Creative Juices
- Barbara Moore: Steamed Christmas Pudding
- Barry Knapp: “Suburban Restaurant” Pecan Pie
- Corinne Rusch-Drutz: My Bubbie’s Latkes
- Corrie Fortner: Babcia’s Piroshki
- Corrie Fortner: Mom’s Scotch Shortbread
- Corrie Fortner: Teresa’s Pierogi Dough
- Debra Bond-Gorr: No Peak Stew
- Derek Fraser: Turkey Brining Recipe
- Dora Boylen-Pabst: Baked Onions with Gruyere and Fresh Thyme
- Élaine Lalonde: Grandmother Dédé’s Pouding Chômeur
- Gabriella Catolino: Mum’s Crostoli
- Gabriella Catolino: Mum’s Walnut Torte
- Guy Mallabone: Mallabone Stampede Chili
- Jean-Nicholas Marziali: Pasta e Fagioli (Italian Pasta and Beans)
- Jeff Sodowsky: Beer Bread
- John McCabe: Thai Spring Rolls
- Jon Brandt: Grandma’s Fudge
- Jon Brandt: Peppernuts
- Judy Assman-Neiser: Tourtière
- Lieff Salonious: Meg’s Classic Pumpkin Pie Filling with GF Twist
- Mike House: Raspberry Truffles
- Myles Peake: Millionaire Short Bread Bars
- Pam Simmons: Pam’s Focaccia Holiday Wreath
- Pat Estey: Sausage-Spinach Breakfast Bake
- Penny Banks: Moose Farts
- Peter McKinley: Cannellini Beans with Prosciutto
- Peter McKinley: Sausage and Bean Cassoulet
- Richard Kies: Mars Bars Squares
- Richard Walker: Castle Leslie Christmas Salad
- Rhonda Newman: Blue Ribbon Layered Salad
- Sheila Steger: Stuffed Dates Appetizer (aka “Yes, I am chef” stuffed dates)
- Stacey Scott Nykolyshyn: No-Bake Chocolate Coconut Haystacks
- Val Hoey: Val’s Wicked Eggnog
