Evelyn Chartres Author
Milk

Cinnamon Swirl Cake with a Cream Cheese Icing

A cake infused with a cinnamon and brown sugar swirl. When served with cream cheese, this evokes nothing less than the image of a cinnamon bun cake! Yummy!

Ingredients

Cinnamon Swirl Cake

  • 1 cup (235 ml) of milk
  • 1 teaspoon (5 ml) of white vinegar
  • 3 tablespoons (45 ml) of brown sugar
  • 1 tablespoon (15 ml) of ground cinnamon
  • 2 cups (470 ml) of flour
  • ½ teaspoon (2.5 ml) of baking soda
  • 1 teaspoon (5 ml) of baking powder
  • ½ teaspoon (2.5 ml) of salt
  • ¼ cup (60 ml) of soft butter
  • 1 cup (235 ml) of sugar
  • 2 large eggs

Cream Cheese Topping

  • 3 tablespoons (45 ml) of cream cheese (softened)
  • 3 tablespoons (45 ml) of milk
  • ½  cup (235 ml) of icing sugar

Preparation

Cinnamon Swirl Cake

  1. Pre-heat oven to 350°F (180°C).
  2. Butter or grease a 9 inch (22 cm) bundt pan. As an additional precaution, dust pan with 1 tablespoon (15 ml) of flour, tapping the powder around all surfaces and discarding any remaining flour.
  3. Combine milk, and vinegar in a cup then set aside.
  4. In a small bowl, mix brown sugar, and cinnamon then set aside.
  5. In another small bowl, mix flour, baking powder, baking powder, and salt then set aside.
  6. In a large bowl, mix butter and sugar until you have a creamy consistency. Add eggs, and vanilla extract and repeat process.
  7. Add about ⅓ of the milk mix to the large bowl, followed by ⅓ of the flour mixture. Use a mixer until you have a consistent finish. Repeat this process until both milk and flour mix are exhausted.
  8. Pour ½ of batter into bundt pan. Tap contents to give it a flat finish, then add ½ of contents of cinnamon mix. Use a knife to make swirl patterns into the batter.
  9. Add remaining half of cinnamon mix, then remaining batter to the bundt pan. Make sure there are no cinnamon pockets exposed as these will burn during the cooking process.
  10. Cook for 30 to 45 minutes until ready. Test with a toothpick to make sure the inside is cooked.
  11. Set aside and let cool for 5 to 7 minutes.
  12. Remove from pan, prepare cream cheese glaze.

Cream Cheese Topping

  1. Mix in alternating portions of milk and icing sugar in a bowl containing cream cheese.
  2. Repeat until you have a smooth, creamy consistency. With the rough consistency of pudding.
  3. Pour and spread over cake, allowing it to drip over the sides of the cake.

Gâteau Éponge

This cake recipe is my mother’s favourite, and has been passed down for generations. A recipe for a white cake that is crunchy on the outside and soft on the inside. Can be baked using a bundt pan (as shown) or using two cake pans. Quick and easy to make,  and is sure to please.

Yummy!

Ingredients

  • 1 cup (235 ml) of milk
  • 2 cups (470 ml) of sugar
  • 2 cups (470 ml) of flour
  • 1 tablespoon (15 ml) of baking powder
  • 4 large eggs
  • 1 teaspoon (5 ml) of vanilla extract

Preparation

  1. Pre-heat oven to 350°F (180°C).
  2. In a small saucepan bring milk to a boil. Set aside.
  3. Butter or grease a 9 inch (22 cm) bundt pan. As an additional precaution, dust the pan with 1 teaspoon (5 ml) of flour, tapping the powder around all surfaces. Discard any remaining flour.
  4. In a large bowl add sugar, flour and baking powder. Mix for consistency, then make a well in the middle.
  5. Add eggs, vanilla extract and milk to the dry mix. Use a mixer to get a consistent finish.
  6. Pour into the pan, and place in the oven for 25 to 35 minutes. Test with a toothpick to make sure the inside is cooked. If you use two 9 inch (22 cm) pans, cooking time is roughly 20 to 30 minutes.
  7. Remove from oven, and let cool on a rack. Ready to serve when cool!

Garlic and Parmesan Scalloped Potatoes

Here is my recipe for scalloped potatoes. My take on this recipe adds garlic, parmesan, and cheddar cheese to the recipe to infuse it with a distinctive flavour. This recipe is enough for four servings and can be easily scaled up to feed more.

Ingredients

  • 1 pound (450 g) of potatoes
  • ½ cup (120 ml) of finely chopped onions
  • 1 tablespoon (15 ml) of butter
  • 2 cloves (5-10 g) of crushed garlic
  • 1 tablespoon (15 ml) of flour
  • 1 tablespoon (15 ml) of grated Parmesan cheese
  • 1 can (355 ml) of evaporated milk
  • Salt
  • Pepper
  • ½ cup (120 ml) of shredded cheddar cheese

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Peel and then cut potatoes into thin slices.
  3. In a greased stoneware pot, layer sliced potatoes. Leave some gaps and sprinkle a part of the chopped onions over reach layer.
  4. In a small saucepan over medium heat melt butter. Add garlic and sauté for 1 to 2 minutes.
  5. Add flour and whisk until you have a consistent finish. Pour in evaporated milk while stirring constantly. Add parmesan cheese, sauce will remain on heat until cheese is melted.
  6. Add salt and pepper to taste.
  7. Remove from heat and pour into the stoneware pot. Top with shredded cheese.
  8. Bake for 60 minutes covered. Remove lid and bake for another 20 to 30 minutes until top is a golden brown.
  9. Remove from heat and let sit for 10 minutes before serving.

Grands-Pères à L’Érable

A French-Canadian dessert which is a cake-based dessert cooked in a maple syrup sauce. This dish is popular during the maple syrup harvest and is readily available at any Sugar Shack. Quick and easy to make this dish brings the sweet and distinct flavour of maple to one’s palate. Delicious!

Ingredients

Syrup

  • 1 cup (235 ml) of water
  • 1 cup (235 ml) of maple syrup

Batter

  • 1 cup (235 ml) of all-purpose flour
  • 2 teaspoons (10 ml) of baking powder
  • 2 teaspoons (10 ml) of brown sugar
  • ½ teaspoon (2.5 ml) of salt
  • ½ cup (120 ml) of milk
  • ¼ cup (60 ml) of melted shortening

Instructions

  1. In a bowl, mix all ingredients for the batter until you have a consistent finish. Batter should be able to slide from a spoon, so you may need to add some milk.
  2. In a pot pour water and maple syrup. Bring to a boil.
  3. Drop batter by the spoonful into the sauce. Cover and simmer for 15-20 minutes.
  4. Remove from heat, ready-to-serve.

Cretons

This is a classic French-Canadian breakfast spread. Made with pork, onions, spices and served over bread, this dish can be readily found in any Québec kitchen. While this spread can be served straight, many will enhance the flavour with mustard.

In English Canada this dish will typically get some confused looks. However, this dish should be judged with your tastebuds!

Ingredients

  • ¾ pounds (340 g) of cubed lean pork
  • ¾ cup (180 ml) of dry breadcrumbs
  • ¾ cup (180 ml) of finely chopped onions
  • 1 cup (235 ml) of water
  • 1 cup (235 ml) of milk
  • 1 teaspoon (5 ml) of salt
  • ½ teaspoon (2.5 ml) of white pepper
  • ⅛ teaspoon (0.63 ml) of ground cloves
  • ¼ teaspoon (1.25 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg

Instructions

  1. Mix all ingredients into a pot. Bring to boil while stirring occasionally.
  2. Reduce heat to low. Simmer with a closed lid for an hour.
  3. Remove from heat then let cool for 15 minutes.
  4. Use a blender until you have a smooth texture.
  5. Let cool then refrigerate overnight.