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  • pixeltheatre 12:02 am on May 27, 2009 Permalink | Reply
    Tags: rhubarb, , strudel   

    Daring Bakers 19th Challenge: Strawberry Rhubarb Strudel 

    The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers. We had worked with flaky dough a little while back, but the challenge this time around was to actually make and stretch the dough paper thin.The filling was left to our imagination. Being prime time for rhubarb in this part of the world, and having access to a fresh-from-the-garden supply thanks to my honey’s backyard, I decided to go with a classic strawberry-rhubarb filling. The dough was easy to put together. The stretching took a while and I resorted to rolling it to avoid tearing it too much. It took a good 30 minutes to get it to what felt like the proper thickness.

    I knew deep down it coulda (shoulda) been thinner, but a) I was worried the dough would dry out, and  b) I was tired of rolling this thing. 😉  I added the strawberry-rhubarb filling, rolled it, tucked its ends and put it in the oven. Turned out all right. But again, I knew the dough should have been thinner.

    Talking about it with my honey over dessert (of guess what?…), the image of my KitchenAid pasta roller popped in my mind. Could it work? Granted, it was way narrower than was needed, but what’s wrong with mini strudels? A week later, I repeated the recipe, this time with the roller. It worked beautifully — now, that was my style of rolling dough. The results were much crispier (as expected) and delicate. This method would be ideal for making flaky canapés or small spanakopitas. Might be on to something here…Though next time I’ll make sure there’s another pair of hands available. This dough really stretches! Meanwhile, on to the Daring Cooks challenge (due May 14th)!

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    • Ruth 10:47 am on May 28, 2009 Permalink | Reply

      Your strudel looks delicious. I love how thin you got your dough.

    • Lauren 3:55 pm on May 28, 2009 Permalink | Reply

      Yum! Your strudel looks amazing! I’m glad you figured out a way to make it work easily for you =D.

  • pixeltheatre 12:02 am on February 28, 2009 Permalink | Reply  

    Daring Bakers 16th Challenge: Flourless Chocolate Cake, Chocolate Valentino 

    The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

    The recipe was perfectly timed for Valentine’s day – can’t beat chocolate cake and ice cream. This was one of the most straightforward challenges in a while, so it took no time to put together. I did encounter some problems with my baking ware, however. While shopping at Michael’s I came across some heart-shaped silicone cupcake molds, half-priced. I’ve never really baked with silicone before, but my own cupcake pan is looking pretty ratty, so I decided to give them a try. Looking on the net, I found out that, on certain occasions, baking times must be adjusted with silicone pans. It seems to take longer. Which would make sense considering silicone is also used for a lot of heat resistant products. The recipe called for a 20-25 minutes baking period, but that was for a 10 inch cake. Since I was making cupcakes, I decided to aim for the 25 minutes. (My oven is not the hottest either — I have to set it at 25F higher than the called-for temperature). I checked the cupcakes at the half-way mark, and they were still very runny. As the 20-minute mark approached, my mom called… I remembered the cupcakes when the buzzer went off. They looked fine at first, a little scorched on the side. But, after one bite, I knew I had a over-baked them. Still, with the help of some Krispys Chocolate Mint Candy ice cream, they were quite palatable. I look forward to trying this recipe again and, most importantly, the March Daring Bakers challenge.

     
    • Amy 6:16 pm on February 28, 2009 Permalink | Reply

      This looks great – I was given some silicone molds and have been scared to use them. Thanks for the tip about letting things bake a little longer. Unfortunately I am notorious for forgetting things in the oven…

    • Birdie 10:40 pm on March 2, 2009 Permalink | Reply

      Just dropping by.Btw, you website have great content!

      ______________________________
      5 Facts You MUST Understand if You Are Ever Going to Lose Your Belly Fat and Get Six Pack Abs

  • pixeltheatre 8:40 pm on January 29, 2009 Permalink | Reply
    Tags: ,   

    Daring Bakers 15th Challenge: Tuiles 

    This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. The requirements were fairly simple:

    • use one of the batters given,
    • shape it either prior (using a stencil) or right after baking and
    • pair it with something light; fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips…..

    Bend it, shape it, anyway you want it!

    I was familiar with tuiles, thanks to participating in the BC Chef Table canapé competition when I was in school. We worked with the Thomas Keller tuile recipe for the cones used to house curried crab. I remember the many attempts at getting the thickness just right on the silpat, and the burnt fingertips as we rolled the hot tuiles over small metal cones.  This afternoon was a nice trip down memory lane. I decided to pair the pink tuile, in honour of upcoming Valentine’s Day, with a pannacotta, infused with vanilla and anise star. The coulis is a reduction of mixed berries and balsamic vinagar. 

     
    • Barbara 8:59 pm on January 29, 2009 Permalink | Reply

      I paired mine with panna cotta as well. Your berry sauce looks delicious!

    • Jo 12:57 am on January 30, 2009 Permalink | Reply

      Great job on your challenge. I love your combination flavours and am sure it was delicious.

    • Christi 8:10 am on January 30, 2009 Permalink | Reply

      ooh, what a great combo, tuiles and panna cotta! yum!

    • sara 8:39 am on January 30, 2009 Permalink | Reply

      This looks beautiful…a perfect pairing for valentine’s day! Yum.

    • JennyBakes 10:22 am on January 30, 2009 Permalink | Reply

      This looks delicious, nice job!

    • lisamichele 11:08 am on January 30, 2009 Permalink | Reply

      What a beautiful plate! Love the pink tuiles!

    • Andreas 12:34 pm on January 30, 2009 Permalink | Reply

      Yummy picture.

      I did a panna cotta, too. (first try ever)
      Btw. what ratio of gelatine/cream do you use.

    • bakergirlcreations 2:08 pm on January 30, 2009 Permalink | Reply

      The tuile looks great! I want try the berry sauce over plain yogurt – yum 🙂

    • suzon 2:09 pm on January 30, 2009 Permalink | Reply

      Mmmmm. J’imagine que c’était aussi bon que la photo est belle.

    • toontz 1:09 pm on January 31, 2009 Permalink | Reply

      Sounds absolutely divine!!

    • Debyi 6:54 pm on February 1, 2009 Permalink | Reply

      I love your pink tuiles, great job.

    • pixeltheatre 9:36 pm on February 1, 2009 Permalink | Reply

      Thanks all for the comments. Always appreciated. To answer Andreas question:

      The recipe I use for my pannacotta is close to yours. The cream is diluted with whole milk and has a bit less sugar. This should help cut down on the heaviness you describe. This is one of my favorite desserts now.

      170 ml cream
      55 ml milk
      30 g sugar
      1.5 sheets gelatin

      Flavoring (vanilla beans, cinnamon, star anise, etc…)

      Cheers!

    • Diana 12:16 pm on February 3, 2009 Permalink | Reply

      That sounds delicious! I love it when cooking takes me down memory lane, it somehow seems to make the food taste better.

    • Y 3:13 pm on February 6, 2009 Permalink | Reply

      Tuile looks lovely, and that sauce sounds incredibly yummy!

  • pixeltheatre 12:02 am on December 28, 2008 Permalink | Reply  

    Daring Bakers 14th Challenge: French Yule Log 

    french-yule-log

    This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand. Last December, we were challenged with the traditional version of North American yule log. This year we went to Europe for the French version of this dessert. This was the most complex recipe I had done so far for DB. Reading the recipe through the first time, I started laughing at Item number 3, of this 6-parts challenge. Oooh…boy…Though time is always at a premium at this time of the year, the components were too enticing to skip.

    The recipe was taken from Flore from Florilege Gourmand.. The yule consisted of six different components:

    1)  Dacquoise Biscuit
    2)  Mousse
    3)  Ganache Insert
    4)  Praline (Crisp) Insert
    5)  Creme Brulee Insert
    6)  Icing 

    How can you say no to a dessert that includes crème brûlée and dark chocolate mousse?… Despite a shaky start (a comedy of errors more than anything), I completed this challenge over a period of two days. Luckily, since it was a frozen dessert, it could be done ahead of time. Though incredibly rich, (thin slices go a long way) it was a nice way to end  our Christmas meal and was well received. Looking forward to January. 🙂

     
    • Jo 3:23 am on December 28, 2008 Permalink | Reply

      Congrats on your challenge and it sounds as if you enjoyed it as well. Have a happy new year.

    • Chris 4:13 am on December 28, 2008 Permalink | Reply

      Well done! Looks great.

    • Gretchen Noelle 9:30 am on December 28, 2008 Permalink | Reply

      Most complex indeed, but you completed it very well. I agree that creme brulee along with mousse – who can resist??

    • Lynn 11:54 am on December 30, 2008 Permalink | Reply

      I wish I had done mine in a more traditional log, like yours. It shows off the layers much better. Your yule log looks great. Well done.

    • Cirri 6:07 pm on December 30, 2008 Permalink | Reply

      Luce fantastico!!!Felicidades

    • Debyi 2:37 pm on January 1, 2009 Permalink | Reply

      Your log looks great! Your layers look so good, very well defined.

    • Madam Chow 4:58 pm on January 1, 2009 Permalink | Reply

      Very well done – it looks wonderful! I still have to get my R2R challenge up, too. I’m so impressed that you’re getting everything done!

    • Renee 10:24 am on January 2, 2009 Permalink | Reply

      Beautiful Log!! Awesome.

    • Lisa 11:38 am on January 2, 2009 Permalink | Reply

      Your yule log looks super yumm!! I think mine would have looked like yours if I let it set up before devouring a little prematurely! Great job!

    • Y 11:57 am on January 2, 2009 Permalink | Reply

      That looks great! I found it quite rich too.. but in a good way! :9

    • Hilda 1:59 pm on January 3, 2009 Permalink | Reply

      It looks wonderful and I’m glad you enjoyed the taste of it! A version with less elements still qualifies as a French yule log btw, you can make it with just a mousse, an insert and icing and voila! And after all that work you can feed a lot of people really well since it can be very rich, so that’s worth it too.

    • Barbara 5:01 pm on January 3, 2009 Permalink | Reply

      Your log looks perfect! Nice job!

    • Breadchick Mary 2:41 pm on January 4, 2009 Permalink | Reply

      Oh your layers are fantastic looking. Well done.

    • rainbowbrown 7:31 am on January 7, 2009 Permalink | Reply

      A little does go a long way with these slices – rich is the word. Nicely done!

  • pixeltheatre 12:03 am on March 30, 2008 Permalink | Reply
    Tags: balsamic vinegar, , , Dorie Greenspan, party cake,   

    Daring Bakers – 6th Challenge: The Perfect Party Cake 

    Perfect Party CakeThis month’s Daring Bakers Challenge, hosted by Morven (Food Art and Random Thoughts), was the “Perfect Party Cake”, taken from  Dorie Greenspan‘s book Baking from my Home to Yours. This recipe called for plenty of lemons for the cake part, and enough butter all around to make Paula Dean proud. My mouth was watering just reading the instructions.

    On a quiet Friday morning, I printed the recipe and jumped right in. My KitchenAid made the whole process pretty painless. Like pretty much every DB recipe, this one seemed more daunting than the actual process turned out to be. My cakes came out moist and light, despite not rising much (a step involving whisking the egg whites and the buttermilk had been left out inadvertedly in the instructions) and the buttercream was just divine. Give me a recipe I can just beat the living daylights out of, any day. The preserve used between the layers was left to us. I decided to make the Strawberry Preserves with Black Pepper and Balsamic Vinegar, found on the Food Network site. Turned out lovely and balanced well with the lemon flavour of the cake. Big success all around. Bonus: 8 egg yolks to make ice cream (chocolate and vanilla).

    Can’t wait to see the April challenge! 🙂

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    • foodie froggy 3:11 am on March 30, 2008 Permalink | Reply

      Wow, impressed with the cake and the strawberry preserve with black pepper and balsamic !!

    • Lucy V 9:24 am on March 30, 2008 Permalink | Reply

      Yes, very creative !

    • Annemarie 9:38 am on March 30, 2008 Permalink | Reply

      Liz, your cake looks just lovely. The preserves were a great idea too – hope you shared the joy around!

    • Claire 2:12 pm on March 30, 2008 Permalink | Reply

      Looks wonderful! I’m glad you enjoyed the cake.

    • jasmine 6:57 pm on March 30, 2008 Permalink | Reply

      What a great preserve choice. Well done!

      j

    • Anne 7:33 pm on March 30, 2008 Permalink | Reply

      Your cake is simply lovely…and looks super delicious too 🙂

    • Ritusmei 8:46 pm on March 30, 2008 Permalink | Reply

      mmmmm…. strawberries! YUM! Looks like it was completely delicious.

    • Deborah 10:23 am on April 1, 2008 Permalink | Reply

      Beautiful job!! It looks delicious!

    • Big Boys Oven 2:05 am on April 2, 2008 Permalink | Reply

      such a cool cake you have there! amazingly good!

    • Lisa 6:01 pm on April 2, 2008 Permalink | Reply

      Nice flavor combo!

    • danamccauley 6:47 pm on April 3, 2008 Permalink | Reply

      Hi fellow DBer! So true that baking often seems more daunting than it actually turns out to be once you start…why is that? I always seem to forget that making a great cake takes about the same time as ordering one and going to pick it up but is so much less expensive and so much more fun when you do it yourself.

      Nice job!

  • pixeltheatre 12:01 am on February 12, 2008 Permalink | Reply
    Tags: , e-card, Google earth, Valentine   

    Free Valentine e-cards from Chocomap 

    Valentine e-cardFrom the folks who brought the Chocomap, free valentine e-cards, designed to let that person you really care, without the calories.

    Check it out at: Send an e-card bonbon

     
  • pixeltheatre 9:50 pm on November 5, 2007 Permalink | Reply  

    Enter the 5th flavour: umami 

    Came across an interesting article from NPR today on the discovery of the 5th taste profile. Looks like we Auguste Escoffiercan thank one of cooking’s demi-gods for its discovery. Auguste Escoffier first experienced this taste when he developed veal stock. This stock would ultimately redefine sauces as they knew them in the late 1800s and now. The basic four tastes were: sweet, salty, bitter and sour, as defined centuries earlier by the Greek philosopher, Democritus. When Escoffier tasted his first veal stock, he realized he had stumbled onto something new. It was not until the 19th century, when taste buds were “discovered”, analysed and classified by the scientific community, did the science of taste become established. However, because Escoffier’s new flavor profile did not fall into one of the four categories…

    “…as far as the scientists were concerned, it wasn’t real. People may smack their lips, drool, savor and pay enormous amounts of money to M. Escoffier, but what they were tasting wasn’t really there. It was all in their heads.”

    glutamicMeanwhile, in Japan, a chemist named Kikunae Ikeda, arrived at the similar taste profile while drinking/eating daichi, a classic Japanese soup made from seaweed. Being a chemist, he was able to decompose it to its essential component, namely glutamic acid. However, he decided to give it a sexier name, “umami”, which means “yummy” or “delicious” in Japanese. When glutamate breaks down during the cooking process, L-glutamate is the end result. And this is what became the fifth taste. In 2002, some 100 years later, the scientific community recognized the work done by Ikeda and officially established and named that fifth taste (which is neither sweet, salty, sour or bitter), umami.

    I would have loved to see Escoffier’s and Ikeda’s face when they first realized they had stumbled onto such a world-altering discovery…

     
  • pixeltheatre 12:05 am on October 29, 2007 Permalink | Reply  

    Daring Bakers – 1st Challenge: Bostini Cream Pie 

    Bostini Cream PieMy first challenge as a Daring Baker was a take-off on my favorite cake and donut: Boston Cream Pie. I was a little surprised, I confess, at how complex the recipe first read. I had never done a chiffon cake before, and although I had made custard in the past, I had never done it with nine egg yolks!

    Nonetheless, on a day off from work, I got everything ready and followed the directions. The orange chiffon cake came out really nice. Boy, that stuff is easy to eat…it’s so light. The custard didn’t turn out as well, though. I may have undercooked it, or the “heavy whipping cream”, the recipe called for, was not heavy enough. Still, all was not lost. It turned into a very nice, and slightly citrusy, ice cream. 🙂

    I really enjoyed this challenge and can’t wait to see what’s in store for November.

    For some history on Daring Bakers, please click over to Andrea’s article on this wonderful community. Andrea’s own blog can be found at Andrea’s Recipes.

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    • Anne 1:24 am on October 29, 2007 Permalink | Reply

      What a lovely presentation! Great job!

    • Anne 3:25 am on October 29, 2007 Permalink | Reply

      Glad you did the challenge! well done 🙂

    • Lisa 4:13 am on October 29, 2007 Permalink | Reply

      Beautiful lil Bostinis!

      And what an excellent idea for the ice cream!

      Congrats on your first challenge. =)

      xoxo

    • baking soda 5:11 am on October 29, 2007 Permalink | Reply

      Will someone please tell Santa I really need an ice cream maker? This custard would have made great ice cream.

    • Sheltie Girl 7:38 am on October 29, 2007 Permalink | Reply

      Beautiful job on your first challenge. Doesn’t it feel good to get it finished and to know you did it?

      Welcome!

      Natalie @ Gluten A Go Go

    • slush 8:12 am on October 29, 2007 Permalink | Reply

      OooOoo, it would have made a nice ice cream, I wish I had thought of that!

      Great job on your fist challenge, Bravo!

    • Courtney 8:26 am on October 29, 2007 Permalink | Reply

      well done, looks great, happy first challenge done!

    • brilynn 8:55 am on October 29, 2007 Permalink | Reply

      Well done on your first challenge! I turned my leftover custard into ice cream too!

    • Belinda 9:38 am on October 29, 2007 Permalink | Reply

      Oh, how pretty…your plate looks like it should be on its way to a table in a fancy schmancy restaurant! Well done on completing your first challenge as a Daring Baker! This is my second time around, and isn’t it fun?! 🙂

    • Brittany 9:55 am on October 29, 2007 Permalink | Reply

      You so totally rocked your first challenge! Congrats : )

    • Susan 10:41 am on October 29, 2007 Permalink | Reply

      Beautifully presented and I’ll bet the ice cream was terrific!

    • Deborah 11:32 am on October 29, 2007 Permalink | Reply

      Your plating is wonderful! And I can just imagine how good that ice cream was.

    • April 2:55 pm on October 29, 2007 Permalink | Reply

      I love your presentation of the bostini’s!! Beautiful!

    • Chris 4:42 pm on October 29, 2007 Permalink | Reply

      Great job! Welcome to the DBs!

    • Ivonne 4:45 pm on October 29, 2007 Permalink | Reply

      I found the cake really easy to eat! I mean so easy I almost had no cake left for the bostinis!

      You did a great job – congratulations on your first challenge!

    • erincooks 4:51 pm on October 29, 2007 Permalink | Reply

      Welcome to the DB’s! I love the heart shaped cakes. Very nice touch.

    • Jen 7:13 pm on October 29, 2007 Permalink | Reply

      I agree, isn’t that cake lovely? I think it was my favorite part of the whole thing. Your bostinis are beautiful – congrats!

    • maria~ 7:17 pm on October 29, 2007 Permalink | Reply

      That looks wonderful! I love that you cut them into heart shapes 🙂

    • Ashley 7:37 pm on October 29, 2007 Permalink | Reply

      Congratulations on your first challenge! I like how it looks like you dipped the piece of cake in chocolate.

    • pixeltheatre 10:15 pm on October 29, 2007 Permalink | Reply

      Oh my goodness! I wasn’t expecting all these very nice comments…. Thanks everyone for the kind words. They are much appreciated… I’ll be posting more when I return from hip surgery on Friday.

      Stay tuned!

      Cheers!

      LizG

    • Julie 11:46 pm on October 29, 2007 Permalink | Reply

      I like your plate! It all looks good. Your red ramekin looks like the red ramekins I got packaged with my creme brulee torch!

    • breadchick 5:54 pm on October 30, 2007 Permalink | Reply

      I love the Red! Great job on your first challenge!!!

    • Elle 7:45 pm on October 30, 2007 Permalink | Reply

      Love your presentation and that is great that you did such a fantastic job on the chiffon since you had not made one before. Glad that you are a Daring Baker!

    • Andrea 8:36 pm on October 30, 2007 Permalink | Reply

      Very pretty presentation! I really like the heart shaped cake. Oh, and I bet that ice cream was fantastic! 🙂

      And thank you very much for the shoutout on my article! Very nice of you!

    • Christina 10:45 pm on October 30, 2007 Permalink | Reply

      Wonderful job with the plating! I don’t know if this was intentional, but I like how the heart is tilted over just so.

      Congrats on your first challenge!

    • Dolores 3:03 pm on October 31, 2007 Permalink | Reply

      Easy to eat indeed! Congratulations on a successful first challenge, and welcome to the group!

    • Julius 3:27 pm on October 31, 2007 Permalink | Reply

      Your bostini looks like so much fun! 🙂

      Julius, The Occasional Baker

    • Jenny 5:09 am on November 1, 2007 Permalink | Reply

      I like the little bits of oranges on your plate! Nice work.

    • Tartelette 8:14 pm on November 1, 2007 Permalink | Reply

      Hope the surgery went well. Nver had a Boston cream donut, but now I am intrigued!! Gret job on your first challenge!

    • Inne 7:41 am on November 3, 2007 Permalink | Reply

      Welcome to the Daring Bakers! Great job and I love your presentation.

    • Cheryl 10:12 am on November 6, 2007 Permalink | Reply

      Beautiful presentation on the bostini. Looks like it should be in a restaurant.

    • Gabi 3:47 pm on November 6, 2007 Permalink | Reply

      Good luck on the hip surgery!
      I love the slightly tilted heart on top of the custard-
      Looks beautiful!
      xoxo

    • peabody 1:58 am on November 7, 2007 Permalink | Reply

      The cake was light, I found myself eating and eating it and not getting full.

    • MyKitchenInHalfCups 1:12 pm on November 7, 2007 Permalink | Reply

      Lizanne your presentation is fabulous. So glad you’ve joined the group. Hope all goes well with you now.

    • trouroSew 7:54 am on September 24, 2008 Permalink | Reply

      неплохая мысль +1

  • pixeltheatre 4:07 pm on October 19, 2007 Permalink | Reply  

    Retro Recipe Challenge #9: Québec’s traditional sugar pie recipe 

    This challenge called for a recipe with sugar. What better representative for this than my home province’s famed Tarte au sucre. I dug into my oldest cook book (publ. 1955) for this one. Jehane Benoît was Québec’s Julia Child of the mid-1900 to mid 1980’s. She was the dean of Québec cuisine. I inherited this book from my mom and have been carting around since the 80’s. I had never actually done any recipes from it until now. To keep the whole challenge as retro as possible, I also did Mme Benoît’s dough recipe for the crust. This will be a keeper as it turned out to be quite flaky and quick to do. Who knew?!… Here is the translation of both recipes, in the same format as they appear in the book:

    Hot Water Pie Dough
    1 – Put in a bowl 1/2 cup of fat or vegetable shortening. Add 1/4 cup of boiling water. Beat until creamy
    2 – Sift together 1-1/2 cup of pastry flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt
    3 – Add liquid ingredients to sifted ingredients. Mix until all form a soft ball. Cover and store in refrigerator 1 hour. Use for any type of dough.
    4 – For a richer dough, beat 1 egg with the water and shortening.

    Sugar pie recipeSugar Pie
    1 – Cover an 8-inch pie plate with dough. Spread with 1/2 inch of brown sugar or maple sugar. Wet with 3 tablespoons of cream or milk; dot with a few small dices of butter.
    2 – Cover, to taste, with a few strips of dough and bake in a 400F oven for 35 to 40 minutes.

    The results (picture below) were quite good, despite my fear that it would taste way too sweet. I have another quick recipe I usually use when making this dessert. It’s more on the caramel-creamy side, compared to this one. It’s one of my stand-bys when invited to dinner, and goes really well “à la mode”.
    Sugar pie
    Quick Sugar Pie
    (Recipe: courtesy of Mme Paquin, Trois-Rivières)
    1 cup of brown sugar, packed
    1/2 cup whipping cream
    1 tablespoon flour

    Mix ingredients in bowl. Throw in a frozen pie crust and bake at 400F for 30 minutes. Serve with vanilla ice cream. It tastes even better cold, the day after. 🙂

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    • Sue 12:32 pm on October 21, 2007 Permalink | Reply

      Ça, c’est en plein la recette de ma mère. Elle aussi avait ce fameux livre ! C’est ma conception d’une tarte au sucre. Ciao

    • pixeltheatre 4:31 pm on October 21, 2007 Permalink | Reply

      Aye, c’est de l’histoire, hein?… C’est incroyable l’influence que cette femme a eu sur notre cuisine.

      Merci pour ton commentaire, Sue! 🙂

    • BC 5:10 am on October 23, 2007 Permalink | Reply

      I’ve never cooked sugar pie – it scares me a little but I’d love to try a piece. I have a recipe booklet of Jehane Benoit for cooking lamb and it is fantastic.

    • pixeltheatre 9:01 pm on October 23, 2007 Permalink | Reply

      It’s actually really easy to do. The quick recipe I have here is very straightforward. Then again, living in Ottawa, you should cross into Gatineau and visit a St.Hubert BBQ restaurant. They serve a wicked sugar pie!

      Cheers and thanks for posting, BC! 🙂

    • Dolores 9:57 pm on November 1, 2007 Permalink | Reply

      Thanks for this contribution to RRC9 — and for introducing me to Jehane Benoit. I’ve done a bit of research… she’s clearly a fascinating woman with a wealth of culinary knowledge I’m going to tap into.

    • Julie 10:06 pm on November 2, 2007 Permalink | Reply

      It does sound sweet, but that’s what the challenge asked for! It sounds very appealing!

    • melyndahuskey 2:12 am on November 3, 2007 Permalink | Reply

      Sugar pie is a term of endearment in our house–who knew that it was also a famous speciality of Quebec? I’m going to have to try it, so everyone has a point of reference for the pet name from now on!

    • Laura Rebecca 10:21 am on November 3, 2007 Permalink | Reply

      I love that you reminded us that simple recipes can turn out fantastic desserts! (Definately need to be reminded of that after the last Daring Bakers challenge…)

      Great job & thank you for participating in the RRC!

    • pixeltheatre 12:57 pm on November 11, 2007 Permalink | Reply

      @Dolores: Thanks for hosting the RR #9. It was great fun to do.

      @Julie: It certainly fulfilled the sweetness requirement 🙂

      @melyndahuskey: Let me know how it turns out…

      @Laura Rebecca: It’s nice to have a quick recipe to whip up in emergencies…Thanks for the post!

    • gourmandemodeste 1:06 pm on November 21, 2007 Permalink | Reply

      Salut je viens de découvrir ton blog, il est super! J’ai googlé pour des vieilles recettes de Jehane Benoit et il n’y en a pas tant que ça sur le web.

    • pixeltheatre 9:25 pm on November 27, 2007 Permalink | Reply

      Merci Gourmandemodeste! J’aime également vraiment ton site. Il est important, je crois, de revisiter ns souches culinaires de temps en temps…Il y a là des bonnes leçcons à revoir…

    • Mike 11:54 am on December 9, 2007 Permalink | Reply

      Although I don’t miss the Quebec winters, there is no Tarte au Sucre or Poutine in Arizona. Thanks for the reciepe.

    • pixeltheatre 11:16 am on December 11, 2007 Permalink | Reply

      You’re welcome, Mike! Thanks for dropping by…

    • Canusa Foodie 11:26 am on December 11, 2007 Permalink | Reply

      Mmmmm Sugar Pie. My favourite as a child. My co-worker’s husband is of French Canadian heritage and we are going to be sharing this old fav on the weekend!
      Q: Anyone have a source in USA for the great Fromage en grains that is used in poutine? I miss it so and engorge myself during every return visit to the Gaspe. Merci!

    • Marty 12:39 pm on February 12, 2008 Permalink | Reply

      Here is a website of a creamery in Wisconsin who delivers throughout the USA and they have cheese curds as well. http://www.westbycreamery.com

    • pixeltheatre 4:37 pm on February 12, 2008 Permalink | Reply

      Thanks for the tip, Marty. Now, I’m envious. I wish I could find it here in Vancouver…

    • Kaja 4:10 pm on December 24, 2008 Permalink | Reply

      Sugar pie is great. my family recipe calls for eggs and maple but i will have to try this one too.

    • Paul 9:04 pm on December 25, 2008 Permalink | Reply

      Salut de Chicago! It is Christmas and I just made sugar pie for dessert. My alltime favourite is from Cochon Dingue in Quebec. I have tried to replicate it different times – not quite there, but I think I’m getting close! . I shall have to try your version of this wonderful dessert too. As for poutine, I sometimes do the fast food version by 1. picking up cheese curds from a local store and 2. go through the McDonald’s drive-thru and get some really hot fries, then 3. drive home quickly where my wife has hot gravy waiting…and then put it all together. It’s a wonderful taste of Fast Food Quebec at it’s finest!

    • Kristy 1:11 pm on September 15, 2009 Permalink | Reply

      we went to Le Cochan Dingue a couple of years ago, and I LOVED the sugar pie there…..is this recipe the similar? I’ve tried to make a few different recipes and they are not close to their sugar pie!

      • pixeltheatre 8:12 am on October 11, 2009 Permalink | Reply

        Hi Kristy,

        There are so many variations of this dessert. Some are sugary, some more on the creamy side, and some even on the gelatinous side. It’s very versatile.

    • Louise 6:30 pm on October 10, 2009 Permalink | Reply

      Growing up French Canadian there was never a special occassion with out sugar pie. I still make it and when I have guests that are not French they all want to try it. Most love it, who dosn’t like a sweet pie like that. In fact I am going to go make one for Thanks Giving dinner.

      • pixeltheatre 8:10 am on October 11, 2009 Permalink | Reply

        Thanks for stopping by, Louise. For all its simplicity, sugar pie remains one of my favourite dessert. 🙂

    • Michelle Lemhouse 3:17 pm on June 10, 2010 Permalink | Reply

      Does anyone have a recipe for sugar pie that has oatmeal as an ingredienta? That is how my mother always made it and only at Christmas. Unfortunalety I did not get the recipe before she passed away two years ago. I have no idea where she got this recipe, but my it’s my favorite dessert. Any one out there know of this? Thanks.

    • Jesster 11:10 am on May 13, 2011 Permalink | Reply

      Salut a vous tous, j’adore votre blog !!!
      Je suis demenage en Californie depuis peu et je cherche deserperement du fromage en grain frais pour faire de la poutine et faire decouvrir ce petit bonheur a mes nouveaux compatriotes. Avez-vous des idees de ou aller ou comment faire ??

      Merci
      Jesster

    • buttertartbliss 9:22 am on November 4, 2012 Permalink | Reply

      Thanks for this great blog post, I especially loved the pics of Ms Benoit’s cookbook and her recipe. I found your post while looking for sugar pie/tarte au sucre recipes to compare to butter tart fillings. I’m trying to trace the origin of the butter tart, which is believed to originate in Canada. Some theorize it evolved from tarte au sucre, so it’s great to get this early recipe, thanks! Also, that’s an interesting pastry recipe, I’ve never seen one that uses boiling water before, usually it’s ice water!

    • http://tinyurl.com/chiapage14765 9:37 am on February 3, 2013 Permalink | Reply

      Your personal posting, “Retro Recipe Challenge #9:
      Québecs traditional sugar pie recipe Bits ‘n Bites” ended up being well worth commenting here! Only needed to point out you actually did a tremendous job. Thanks -Jacquelyn

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