*PUDDING CHOMEUR*

(also known as "Poor Man’s Pudding Cake)
recipe from my mom
A syrupy "pudding" with a cakey topping. It’s very sweet but very good.

ingredients for syrup
1 1/2 cups brown sugar
1 1/2 cups water
3 tbsp butter or 3 tablespoons margarine
1/2 tsp. vanilla

ingredients for batter
3/4 cup sugar
3 tbsp. butter or margarine
3/4 cup milk
1 pinch salt
1 1/2 cups flour
2 tsp. baking powder

In a saucepan melt butter or margarine; stir in brown sugar.
Add water and vanilla.
Bring to a boil.
Meanwhile, make the dough.
Cream butter or margarine; add sugar.
In a separate bowl, combine flour, baking powder and salt.
Add to butter mixture alternately with milk.
Pour syrup into a 9 X 13 baking dish.
Drop dough by teaspoons over syrup.
Bake at 350 F for 30 minutes.

*TARTE AU OEUFS*

*EGG CUSTARD PIE*
My mom use to make this all the time when I was growing up.... and as soon as my brother Serge would see the pie, it was gone. Even to this day... it’s one of his favorite... pie. :)) Egg custard pie is a dessert pie, not a quiche. :))

1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 egg white
2 1/2 cups scalded milk
1/4 tsp. ground nutmeg

Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust.
Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean.
Cool on rack.

*TARTE AU SUCRE*

And again... my mom would make this sugar pie quite often when I was growing up. it’s really good, but it’s veeeeery sweet. So I normally just have a little piece with a little... whip cream on top... and you have the world’s best pie. :))

1 pie crust, unbaked
6 tbsp. flour
2 cups packed brown sugar (or half brown sugar, half maple sugar is you have / can afford it)
1 1/2 cups low fat evaporated milk
4 tbsp. butter
1/2 tsp. salt
1 tsp. vanilla or maple ext

Preheat oven to 400F
In a saucepan, combine flour and sugar and mix.
Stir in milk slowly to avoid lumps, then add butter and salt.
Cook, stirring constantly, until mixture comes to a boil.
Remove from heat, add vanilla or maple extract.
Pour into an unbaked pie shell.
Bake at 400F for 5 minutes.
Reduce heat to 350F and continue baking for 25 minutes.
Remove from oven and let cool in a rack.
Serve cooled in small wedges, with vanilla ice cream or lightly sweetened whipped cream if desired.

*CIPATE*

(also called Tourtiere du Lac St-Jean) (recipe from mom)
this dish is very popular during the Holidays and it is so GOOD. :))
 
In a casserole, add:

2 lbs each of three meat (porc, veal, partridge, beef, salt pork or moose), cubed
2 large onion, chopped
Salt and pepper

Cover and refrigerate overnight.
In the morning, place equal amount of cubed potatoes on the meat.
Make a beef broth ( u can also use chicken broth), and pour over meat and potatoes, making sure the potatoes and the meat are covered.
Make a thick pie dough (about half inch thick). Cover potatoes and meat with top crust, do not make any holes in the crust.
Cover and bake at 450’F for half and hour. Turn heat down to 250’F and bake for 5-6 hours.

*TOURTIERE*

*MEAT PIE*
(the one I make every year for Christmas)

Pie Shells
In a large frypan, brown:

1 lb. ground beef
1 lb. ground pork
1 medium onion, finely chopped
All spice
Pinch of cloves
Salt and pepper
Garlic powder
1 1/2 cups water

Bring to a boil. Simmer 20 minutes. Add:

3/4 cup breadcrumbs (I use the Italien kind) or 2 medium potatoes, cooked and mashed.
Stir and cool. Put in pie shell.
Bake at 375'F for 1 hour.

*TARTE AU SIROP D'ERABLE*

*MAPLE SYRUP PIE*
(RECIPE POSTED BY DIANE LIZOTTE GRENIER)

1 cup maple syrup
1/2 cup brown sugar
3/4 cup Carnation milk
2 eggs
1 pie crust, uncooked

Preheat oven to 350’F.

Mix first 4 ingredients with a whip... if you use a mixer it will make too much foam. Pour liquid mixture in pie crust. Bake pie at 350’F for 45 minutes.
Be extra careful when taking the pie out of the oven as it will still be liquidy in the middle. It will continue cooking while cooling and give you a velvety texture when it’s done.
Serve with a dollop of whip creme.

*CRETONS*

Cretons (similar to Pork Pate) is a French-Canadian specialty, usually served on toasts as part of a traditional Quebec breakfast. It can also be served with mustard in sandwiches for lunch or served as a snack or appetizer on crackers. I was craving it the other day and found this easy recipe. I was pleasantly surprised. :)) Very easy to make, and will definitely make it again.

2 lb. ground pork, not too lean
2 medium onions, finely chopped
2 celery ribs, chopped
2 cups water
5-6 garlic cloves, chopped
1 cup milk
1/2 cup rolled oats
Pinch of salt and pepper
1/2 tsp. cinnamon
1 tsp. cloves
1 tbsp. Italian seasoning

In a large covered saucepan, combine pork, onions, celery, water and garlic together. Cover, bring to a boil, then reduce heat to maintain a slow simmer. Cook, stirring occasionally to break up clumps of meat, until water has evaporated, about 1 hour. DO NOT DRAIN.
Add milk, oats, salt & pepper, cinnamon, cloves, Italian seasoning to pork mixture and simmer 30 minutes more. Put the mixture in a food processor and process until fine and granular but not pasty.
Pour into small containers and pack down gently; chill.
NOTE: Keeps for three months in freezer.