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  Almond Streusel Cake

Maple Sugar Pie - Tarte au Sucre

 Tourtiere De Quebec  (Quebec Pork Pie)



Almond Streusel Cake

Makes 16 servings

For the streusel:

1 cup (250 mL) firmly packed light brown sugar

1 cup (250 mL) sliced almonds

1/4 cup (60 mL) all-purpose flour

3 tbsp (45 mL) butter or margarine, melted

1 tsp (5 mL) grated orange zest

In a medium bowl, mix together the sugar, flour, nuts and zest. Stir in the butter or margarine until crumbly.

For the cake:

1/2 cup (125 mL) butter, softened

1/2 cup (125 mL) granulated sugar

3 large eggs

1 tsp (5 mL) grated orange zest

1/2 tsp (2 mL) vanilla

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

2/3 cup (160 mL) orange juice

In a large mixing bowl, using an electric beater set at medium speed, beat together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla.

In a large bowl, combine flour with baking powder and soda. Reduce mixer to low speed and alternately beat in flour mixture and orange juice into egg mixture, beginning and ending with flour.

Butter a 10-inch (25-cm) tube pan and preheat oven to 350 F (180 C). Spoon half the cake batter into prepared pan. Sprinkle with half the streusel. Top with remaining batter and streusel. Bake until a toothpick inserted in centre comes out clean, 30 to 35 minutes. Transfer pan to wire rack to cool completely.

If desired, prepare a glaze with 1/2 cup (125 mL) icing sugar and 2 1/2 teaspoons (12 mL) orange juice. Turn cake out onto a serving dish, placing it right side up. Drizzle with the glaze.


Maple Sugar Pie - Tarte au Sucre

1/2 cup maple sugar
1/2 cup brown sugar
2 Tablespoons flour
1 9-inch unbaked pie shell
1/3 cup heavy (whipping) cream

Preheat oven to 350.

1. In a large bowl, stir together the sugars and flour.

2. Spread the sugar mixture evenly over the pie shell.

3. Pour the cream over the sugar and place in the oven. Bake for 35-40 minutes or until golden.

To serve:
Serve the tart warm from the oven.


  Tourtiere De Quebec  (Quebec Pork Pie)
Yield: 6 Servings

1 1/4 lb Ground pork
1/2 To 3/4 cup cold water
1/2 c Onion, finely chopped
1/4 c Celery, finely chopped
1/2 ts Ground black pepper
1 Bay leaf
1/2 ts Dried savoury
1/4 ts Dried rosemary
1/4 ts Grated nutmeg
Pinch cinnamon
1/4 c Old-fashioned rolled oats
Pastry for double crust pie

This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence.

Servings: 6

In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf.

Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.




" Traditional French-Canadian Meat Pie. Generally served at Christmas, but great anytime. "

1 pound ground pork
1/2 pound ground veal
6 slices bacon
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2 teaspoons dried sage
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons cornstarch
2 (9 inch) unbaked pie crusts
1 1/4 cups water

1 In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.

2 Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.

3 Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.

4 Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.

5 Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving




Updated: 19 March 2008

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