1/4 c Butter
1/2 c Brown sugar; packed
1/2 ts Vanilla
1 Egg
1/2 c Corn syrup
1/2 c Raisins; or currants
12 Tart shells; lined with-pastry shells

“These tarts were the basis for Butter Tart Pie and Butter Tart Squares
which appeared in later decades. Another variation uses maple syrup
instead of corn syrup. …Butter Tarts are uniquely Canadian. There are
theories whether they were adapted from southern pecan pie, old-fashioned
sugar pies, or maple syrup, backwoods or vinegar pies. Squabbles arise
whether or not the tarts should be runny or not, and just how runny.
Opinions differ about the use of syrup or sugar only, eggs beaten or not,
currants or raisins, and how the tart pans should be filled.”

In bowl, cream together butter, sugar and vanilla. Beat in egg and corn
syrup. Spoon raisins into tart shells; pour in the filling, two-thirds
full. Bake in 375F oven for 15 to 18 minutes or until lightly browned.
MAKES: 12 TARTS

3 Eggs
3/4 c Brown sugar; packed
3/4 c Corn syrup
3 tb Butter; melted
4 ts Flour; all purpose
1 1/2 ts Vanilla
1/4 ts -salt
2 1/4 c Currants or raisins
1 Pie shell, 9″, unbaked

In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter,
flour, vanilla and salt until blended. Stir in currants or raisins. Pour
in pie shell.
Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes
longer or till centre is just firm to the touch, covering edges of pastry
with foil if browning too much. Let cool completely before cutting.
MAKES:10 Serving

This version of butter tarts (a Canadian specialty) is easier to prepare
than the traditional individual tarts. It is very rich and best served in
small pieces.
Canadian Living magazine

2 c Pork blood
-Salt
2 lb Pork, fresh
1 Pig’s lung
1/2 Pig’s heart
2 Pig necks
-Salt
5 Onions; chopped
-Salt & pepper
Cloves
Summer Savory
Coriander seeds; crashed
-to taste
2 tb Flour

“Blood pudding is one of the great delicacies of Acadian cuisine. It used
to be that every Acadian family made its own. Since the annual slaughter
came during Advent, the boudin was usually saved for the Christmas
holidays.” Also part of Cajun cuisine,

Sauce a boudin
When slaughtering a pig, collect the fresh blood, immediately add salt and
stir to prevent coagulation.
Cut the fresh pork, the lung, heart and neck into large pieces. Place the
meat into a large pot and add just water to cover the meat. Add the salt
and 3 chopped onions. Simmer on medium heat for 3 hours.
Remove the meat from the cooking liquid and let it cool. Cut the meat into
very small pieces or grind it with a meat grinder. Add the meat to the
cooking liquid with the 2 remaining onions, pepper and spices.
Bring the liquid to a boil and slowly add the blood by pouring it through
a sieve. Stir constantly. Add the flour, mixed with a small amounts of
water. (The flour may be browned in the oven before being add to the meat,
provided that slightly more flour is used.) Simmer the mixture on low heat
for approximately 1 hour, stirring frequently.
This sauce may served later by warming in a skillet.

Boudin des Branches (Blood Pudding Sausages)
To make blood pudding sausages, prepare blood pudding sauce but do not
simmer for the last half hour. Rather, clean the small intestines of the
pig, cut them into 20 inch pieces at tie them at one end.
Using a funnel or a piece of birch bark as was the Acadian tradition, fill
the intestinal lining with the sauce until the intestine is three
quarters full. press out the air and tie the other end, leaving some space
for expansion.
Put the branches (sausages) in boiling water and cook for 45 to 1 hour.

2 Eggs, beaten
3/4 c Granulated sugar
1 tb Melted butter
2 1/2 c All-purpose flour
2 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Ground nutmeg
1 c Dates, chopped
1 c Milk
1 ts Lemon extract

Servings: 3 to 4 dozen doughnuts

Vegetable oil or shortening for deep-frying

In a bowl, combine beaten eggs, sugar and melted butter; beat well. In
another bowl, combine flour with baking powder, salt and nutmeg. Fold in
dates. Add dry ingredients to egg mixture alternately with milk and lemon
extract.

Heat oil in deep-fat fryer to 375 deg F. Drop batter by tablespoonfuls, 2
or 3 at a time, into hot oil and fry until crisp and brown, about 3
minutes frying time, turning once. Drain on paper towels.

1 c Whole wheat flour
1/2 c All purpose flour
1/2 c Rolled oats
2 tb Sugar, granulated
2 ts Baking powder
1/2 ts -Salt
2 tb Butter, melted
1/3 c Raisins; optional
3/4 c -Water; approx,

“Bannock, a simple type of scone was cooked in pioneer days over open
fires. Variations in flours and the additional of dried or fresh fruit make
this bread the simple choice of Canadian campers even today. Oven baking
has become an acceptable alternative to the cast iron fry pan. McKelvie’s
restaurant in Halifax serves an oatmeal version similar to this one. For
plain bannock, omit rolled oats and increase the all purpose flour to 1
cup….
One of the earliest quick breads, bannock was as simple as flour, salt, a
bit of fat (often bacon grease) and water. In gold rush days, dough was
mixed right in the prospector’s flour bag and cooked in a fry pan over an
open fire.
Indians wrapped a similar dough around sticks driven into the ground
beside their camp fire, baking it along with freshly caught fish. Today’s
native _Fried Bread_ is like bannock and cooked in a skillet.
Newfoundlander’s _Damper Dogs_ are small rounds of dough cooked on the
stove’s dampers while _Toutons_ are similar bits of dough deep fried. At a
promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo
Doughnuts, deep fried rings of bannock dough, were served. It is said that
Inuit children prefer these “doughnuts” to sweet cookies.
Red River settlers from Scotland made a frugal bannock with lots of
flour, little sugar and drippings or lard. Now this same bread plays a
prominent part in Winnipeg’s own Folklorama Festival.
At Expo ‘86 in Vancouver, buffalo on bannock buns was a popular item at
the North West Territories ‘ restaurant. In many regions of Canada, whole
wheat flour or wheat germ replaces part of the flour and cranberries or
blueberries are sometimes added. A Saskatchewan firm markets a bannock
mix, and recipe books from coast to coast upgrade bannock with butter,
oatmeal, raisins, cornmeal and dried fruit.”

Stir together flours, oats, sugar, baking powder and salt. Add melted
butter, raisins (if using) and water, adding more water if needed to make
sticky dough. With floured hands, pat into greased pie plate. Bake in 400F
oven for 20 to 25 minutes or until browned and tester comes out clean. Cut
into wedges.
SERVES:6
VARIATIONS: In place of raisins add chopped dried apricots or fresh
berries. (Blueberries are terrific if one is camping in northern Ontario in
August.)

Servings: 1

1 Cod, whole;
-head, fin, tail removed
Salt pork fat back
-sliced

STUFFING

2 c Bread crumbs; up to 3 cups
1 pn -Salt
1 Onion; chopped
2 ts Savoury
1/4 c Butter; up to 1/2 cup
-melted
1 Potato; mashed
1/4 c Celery; finely chopped
-(optional)

Stuffing:
Mix all ingredients together well. Should be able to form into a ball.
Stuff into cod immediately before baking.

Remove bone from whole cod (head, tail and fins removed). Stuff
interior of cod with savoury stuffing (see below). Bind cod with twine
to hold in stuffing, and top generously with salt pork fat back. Bake
cod with open side/salt pork up at 350 Degrees F for one hour or until
salt pork is brown and crunchy.
That’s about it, you could sub in bacon for the salt pork, but it is
good with the salt pork. Enjoy.

Servings: 1

1 Cod, whole;-head, fin, tail removed
Salt pork fat back-sliced

STUFFING

2 c Bread crumbs; up to 3 cups
1 pn -Salt
1 Onion; chopped
2 ts Savoury
1/4 c Butter; up to 1/2 cup
-melted
1 Potato; mashed
1/4 c Celery; finely chopped-(optional)

Stuffing:
Mix all ingredients together well. Should be able to form into a ball.
Stuff into cod immediately before baking.

Remove bone from whole cod (head, tail and fins removed). Stuff
interior of cod with savoury stuffing (see below). Bind cod with twine
to hold in stuffing, and top generously with salt pork fat back. Bake
cod with open side/salt pork up at 350 Degrees F for one hour or until
salt pork is brown and crunchy.
That’s about it, you could sub in bacon for the salt pork, but it is
good with the salt pork. Enjoy.

Servings: 1

6 Pork chops
Pork chop fat or oil
2 ts Butter
-salt and pepper to taste
3 Apples-unpeeled with cores
1 ts Sugar
Cinnamon

Cook the chops using melted fat trimmed from the meat and 1 tsp butter.
(Note those concerned about their fat intake may chose to use corn oil or
some other vegetable oil rather than the pork fat). Season to taste and set
on hot platter. Keep warm. Slice the apples 1/2″ thick and add to the pan
with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook
over medium heat for about 10 minutes, turning once or twice until some of
apples are browned. Arrange them around the chops and serve. Serves: 4-6

To quote Mme. Benoit, “The apples keep the chops moist and tender. I
sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very
hot.”

Ingredients:
2 c Flour; all purpose 2
1/4 c Soue milk; buttermilk
1 tb Baking powder
2 Eggs
1 ts Baking soda
1 c Apples; unpeeled,
2 ts -Salt
-cut in pieces
3 tb Sugar
6 tb Butter; melted
1 ts Cinnamon

Instructions:
Crepes aux pommes des Cantons Sift together flour, Baking powder (1 Tbsp amount is correct), Baking soda, salt Sugar and cinnamon. Beat sour Milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour Milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with Butter and maple syrup. to quote Mme Benoit, ” Each year at the end of September, the whole family would go to the Eastern Townships Apple Festival. And there, instead of eggsin Syrup as was the custom at sugaring parties, apples pancakes were served with lots of Butter and delicious Townships maple syrup.” Source: Mme. Jehane Benoit’s _My Grandmother’s Kitchen_ a collection of recipes from her grandmother’s recipe book with modern measures and instructions added.

Recipe Serves: 4