Evelyn Chartres Author

Maple Syrup Cake

featured_maple_syrup_cakeMaple syrup is an institution in Québec and throughout the years it became a symbol of all things Canadian.  This cake is made from maple syrup, creating a moist and spongy cake that can be served by itself, with whipped cream or an optional glaze.

Ingredients

Maple Syrup Cake Mix

  • 1 and ⅔ cups (395 ml) of all-purpose flour
  • ½ cup (120 ml) of melted butter
  • ½ cup (120 ml) of brown sugar
  • 1 tablespoon (15 ml) of vanilla
  • 2 ½ teaspoons (25 ml) of baking powder
  • ½ teaspoon of salt
  • ¼ teaspoon of (1.25 ml) of baking soda
  • ¾ cup (180 ml) of maple syrup
  • ¼ cup (60 ml) of water
  • 2 large eggs

Maple Syrup Glaze

  • 2 tablespoons (30 ml) of butter
  • ¼ cup (60 ml) of maple syrup
  • 1 cup (235 ml) of confectioners or icing sugar

Preparation

Maple Syrup Cake

  1. Pre-heat oven to 375°F (190°C).
  2. Sift flour, baking powder, baking soda and salt.  Mix then set aside.
  3. Mix melted butter, brown sugar and eggs together.
  4. Add maple syrup, water and vanilla then stir contents.
  5. Incorporate dry ingredients from step 2 then mix until you have a creamy finish.
  6. Place in a greased 8 inch (20 cm) cake pan.  Place in the oven for 25 to 30 minutes.

Maple Syrup Glaze

  1. Melt butter in a saucepan then whisk in maple syrup.
  2. Gradually whisk in sugar until sugar is melted.
  3. Remove from heat and pour over the cake.  Allow to harden before serving.

Galettes au Frigidaire

Refrigerator Biscuits

Biscuit_au_FrigoRefrigerator biscuits are made from a stiff dough that is refrigerated to become stiffer.  The dough is typically shaped into logs which are sliced into rounds before baking.

This treat is easy to make and can be prepared the night before.  Bake fresh when needed and can be easily doubled without re-adjusting ingredients.

Ingredients

  • ½ cup (180 ml) of butter
  • ½ cup (180 ml) of shortening
  • 1 teaspoon (5 ml) of baking powder
  • ½ teaspoon (2.5 ml) of baking soda
  • ¼ teaspoon (1.25 ml) of salt
  • ½ cup (180 ml) of sugar
  • ½ cup (180 ml) of brown sugar
  • 2 large eggs
  • ½ teaspoon of vanilla
  • 2½ cups (650 ml) of sifted flour
  • Parchment or wax paper

Preparation

  1. In a bowl mix melted butter, shortening, sugar, brown sugar and egg.
  2. Add flour, baking powder, baking soda and salt then mix.
  3. Add in vanilla then mix.
  4. Pull out a sheet of wax paper about the length of your ranges width.  Lay down the dough onto the paper, stretching it out then roll it into a log.
  5. Put the log in refrigerator for at least 4 hours (preferably overnight).
  6. Pre-heat oven to 350°F (175°C).
  7. Pull dough from refrigerator, cut up into ¼” (5 mm) slices then place on a oiled baking sheet.
  8. Bake for 10 to 15 minutes or until golden brown.
  9. Let cool and ready to eat!

Pouding Chômeur

Pogey Pudding

Pogey-PuddingPouding Chômeur is said to be a French Canadian dessert introduced during the Great Depression.  This dish is easy to make, requires few ingredients, and suits those with a sweet tooth and is excellent when served with a portion of vanilla ice cream.

Ingredients

Syrup

  • 1 cup (235 ml) of brown sugar
  • 1 cup (235 ml) of water
  • 1 teaspoon (5 ml) of butter

Pudding

  • ¾ cup (180 ml) of brown sugar
  • ½ cup (120 ml) of milk
  • ½ teaspoon (2.5 ml) of vanilla extract
  • 1 cup (235 ml) of all-purpose flour
  • ¼ teaspoon (1.25 ml) of salt
  • 1 teaspoon (5 ml) of baking powder

Preparation

  1. Pre-heat oven to 375°F (190°C).
  2. In a pot mix water, brown sugar, and butter then set heat to medium-high.  Stir on occasion until syrup comes to a boil.
  3. Concurrently, mix in a bowl the ingredients for the pudding until you have a smooth consistency.  If the pudding mix does not pour, add in a bit of milk.
  4. Once syrup boils, pour contents of the bowl in slowly. Pudding should float over the syrup base, so spread out to even out the pudding.
  5. Heat for 15 to 20 minutes in oven until the pudding is well cooked.  Poke the pudding with a toothpick to check if ready; when toothpick comes out out clean,  pudding is cooked.

French Canadian Sugar Cream Pie

Sugar cream pieSugar cream pie is a single-crust pie filled with a homogeneous mixture similar to caramel.  Other names that are common to this desert are Sugar Cream Pie and Butter Tarts.  This dessert is delicious when served with vanilla ice cream or whipped cream.

Ingredients

  • 1½  cups (350 ml) of brown sugar
  • 2 teaspoons (10 ml) of all-purpose flour
  • 1 cup (230 ml) of milk
  • 1 tablespoon (15 ml) of butter
  • 1 large egg
  • 2 x 8 inch (20 cm) pie crusts

Preparation

  1. Pre-heat oven to 400°F (205°C).
  2. In a pot mix brown sugar, flour, milk and butter.
  3. Heat on medium until mixture begins to boil then reduce heat.  Cook for an additional five minutes while stirring.
  4. Once time has elapsed, remove and let cool for 10 to 15 minutes.
  5. Lightly whip the egg then mix with the cooled brown sugar mixture.
  6. Divide then pour mixture into pie crusts.
  7. Place in the oven for 15 to 25 minutes or until the crust is lightly browned and mixture is bubbling.