Danielle_E.
Well-Known Member
- Joined
- Dec 2, 2002
- Messages
- 2,575
- Reaction score
- 0
For those of you who might be looking for different things for Thanksgiving and/or Christmas...
Being I am french canadian I grew up with certain recipes passed down from generation to generation.
One of the recipes is a very rich and sweet thing called "La sucre a creme" and a literal translation is Creamed sugar. It resembles fudge BUT you would cut the pieces much smaller as it is so sweet and rich.
Here is the recipe that my grandmother use to make and her mom use to make and so on and so on.
1 cup of Maple Syrup (not the Aunt Jemina stuff, the real thing)
3 cups of light brown sugar
1 cup of white sugar
2 tsp of baking powder
1 cup of milk
1 cup of 35% cream (35% cream is basically whipping cream)
1 tbs butter
3 teaspoons of pure vanilla extract (not the imitation stuff, mind you in a pinch you can certainly use it)
Walnuts (optional).
Put all ingredients in the pan with the exception of the butter, vanilla and walnuts. My preference is to NOT put the vanilla, it does not need it and I am not a fan of walnuts either so I don't put that in either.
Put all ingredients except the last three (or two - see above what I use) in a large saucepan. Cook over medium heat stirring constantly. The syrup will swell but not to worry as it will go down on it's own. The sucre a la creme will be ready when the candy thermometer reaches 240 degrees. Let the sucre a la creme cool then add butter, vanilla and stir until creamy. Spread into a buttered pan ( 8x8 or 9x9) and let set.
ENJOY
This is a great recipes to make and give as a gift with a small card with the recipe.
Pumpkin pie from scratch!!!
I have a recipe I tried awhile ago that was very very good. I don't like the store bought pumpkin pie, hence the reason I always make from scratch. Instead of the evaporated milk used in most recipes it uses vanilla icecream. The result was great with my family. It makes two pies basically and I told my son when he came over with his fiance that he could take the second pie home.... well unfortunately, lol, there was only 1/2 of the second pie left after our dinner. If anyone is interested let me know and I will find the recipe and post.
The other thing that is very traditional to french canadians is "Ragout de Porc" which is AWESOME and again very rich. If anyone is interested let me know and I will post my husband;s mom's recipes. You won't be disappointed!!!
Okay, back to cooking
Being I am french canadian I grew up with certain recipes passed down from generation to generation.
One of the recipes is a very rich and sweet thing called "La sucre a creme" and a literal translation is Creamed sugar. It resembles fudge BUT you would cut the pieces much smaller as it is so sweet and rich.
Here is the recipe that my grandmother use to make and her mom use to make and so on and so on.
1 cup of Maple Syrup (not the Aunt Jemina stuff, the real thing)
3 cups of light brown sugar
1 cup of white sugar
2 tsp of baking powder
1 cup of milk
1 cup of 35% cream (35% cream is basically whipping cream)
1 tbs butter
3 teaspoons of pure vanilla extract (not the imitation stuff, mind you in a pinch you can certainly use it)
Walnuts (optional).
Put all ingredients in the pan with the exception of the butter, vanilla and walnuts. My preference is to NOT put the vanilla, it does not need it and I am not a fan of walnuts either so I don't put that in either.
Put all ingredients except the last three (or two - see above what I use) in a large saucepan. Cook over medium heat stirring constantly. The syrup will swell but not to worry as it will go down on it's own. The sucre a la creme will be ready when the candy thermometer reaches 240 degrees. Let the sucre a la creme cool then add butter, vanilla and stir until creamy. Spread into a buttered pan ( 8x8 or 9x9) and let set.
ENJOY
This is a great recipes to make and give as a gift with a small card with the recipe.
Pumpkin pie from scratch!!!
I have a recipe I tried awhile ago that was very very good. I don't like the store bought pumpkin pie, hence the reason I always make from scratch. Instead of the evaporated milk used in most recipes it uses vanilla icecream. The result was great with my family. It makes two pies basically and I told my son when he came over with his fiance that he could take the second pie home.... well unfortunately, lol, there was only 1/2 of the second pie left after our dinner. If anyone is interested let me know and I will find the recipe and post.
The other thing that is very traditional to french canadians is "Ragout de Porc" which is AWESOME and again very rich. If anyone is interested let me know and I will post my husband;s mom's recipes. You won't be disappointed!!!
Okay, back to cooking
Last edited by a moderator: