This recipe comes from the grandmother of my husband, Aurélie Leblanc Munn. The original is just the list of ingredients leaving plenty of room for you to add your own personality. ~Shopping List~ 1 tasse de beure ou de graisse fondue (1 cup butter or crisco) 2 oeufs (2 eggs) 6 cuillère à table de sirop d’érable (6 tablespoons of maple sirop) 1 tasse de cassonade (1 cup brown sugar) 1/2 tasse de lait à laquelle on ajoute 1 cuillère à thé de soda à pâte (1/2 cup milk with 1 teaspoon of baking soda combined) 2 cuillère à thé de poudre à pâte (2 teaspoons baking powder) Farine pour épaissir (3.5-4 tasse), (Flour to thicken- 3.5-4 cups) ~What to…
~ Shopping List ~ 3/4 cup sugar (white) 3 1/2 tablespoon cornstarch 1/4 teaspoon salt 2 cups milk 1 pie crust (baked) 3 eggs, separated 2 tablespoons margarine (or butter) 1 teaspoon vanilla 1 1/2 cup coconut ~ What to do ~ Microwave sugar, cornstarch, salt and milk for 5 to 7 minutes, stirring after 3 minutes. Beat egg yolks lightly with fork. Stir small amount of hot mixture into the yolks (be careful not to put too much or you’ll cook the eggs). Pour egg yolk mixture into the rest of the hot mixture, mix well. Microwave 1.5 minutes then stir well and microwave an additional 1.5 minutes. Add margarine/butter and vanilla mix well. Then add coconut, mixing well.…
This is a family recipe so don’t expect precision. Do, however, expect deliciousness. I’ve yet to meet anyone that didn’t love it!
This decadent cake can be dressed up for the most formal occasions or just enjoyed as a simple picnic desert.
This hearty, traditional Québec dish is always a family favorite.
No matter where I find myself, this dish always reminds me of home. Maybe one day I’ll be able to make it like my mom.
Simple yet satisfying. This soup is perfect for those cold rainy days.
Landing somewhere between a chili and spaghetti, this non traditional chili is always a favorite for kids and adults alike.