Archive for the ‘Baking’ Category

Favourite Tourtiere

Author: helga

Tourtiere was never a tradition in my family, but I am happy to adopt this dish from Quebec and make it part of our Canadian Christmas. This recipe comes from The Harrowsmith Cook Book Vol. 1.  It was submitted to the cookbook by Nicole Chartrand, from Alymer, Quebec.

Lard pastry for double-crust 9-inch pie                           1/2 tsp. savory
1 lb. lean ground pork                                                       pinch of ground cloves
1 medium onion, chopped                                                1/4 cup boiling water
salt and pepper

Mix meat and onion and spices in a saucepan. Add boiling water. Simmer uncovered for 20 minutes stirring occasionally. Skim off any fat.

Roll out half the pastry and line a 9-inch pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375°F for 30 minutes or until golden. Serves 4-6.

The original recipe says to serve with homemade ketchup or chili sauce. I prefer to serve it with mashed potatoes and lots of gravy.



Buffalo Chip Cookies

Author: helga


The best, gigantic, buttery, crunchy cookies.

1 lb. butter
2 cups packed brown sugar
2 cups white sugar
4 eggs
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 cups crushed corn flakes
1 package chocolate chips
2 cups chopped pecans
2 cups oatmeal, uncooked

Get out your largest bowl and strongest wooden spoon to mix this batter.
Melt butter and cool to lukewarm. Add sugars and mix well. Add remaining ingredients in the order given, stirring well after each addition.

Use an ice cream scoop to measure out the dough – 6 scoops to each ungreased cookie sheet. Bake at 350 degrees for 13 to 15 minutes.

Can also use rice krispies, granola, dried fruit pieces, half chocolate chips, half peanut butter chips, and different kinds of nuts.

These cookies are popular with kids and adults alike. They taste like a delicate shortbread and I actually prefer them to sugar cookies made with wheat flour.

Gluten Free Sugar Cookies


3/4 cup sugar                  1/2 cup shortening
1/2 cup butter                  4 egg yolks
1 tsp. vanilla extract       1-1/2 cups potato flour
2/3 cup cornstarch         2 tsp. baking powder
1 tsp. salt

Take butter and shortening out of fridge a couple hours in advance so they are at room temperature.
In large bowl cream  butter, shortening and sugar. Add egg yolks and vanilla and  mix until combined (a whisk works well for this).

In a medium bowl mix potato flour, cornstarch, baking powder and salt. Add flour mixture to sugar mixture a little at a time and stir till mixed in.  Mix with your hands and shape the dough into a ball. Cool dough in refrigerator for at least half an hour until it feels more solid.  (Shaping the dough into smaller balls with enable it to cool faster.)

Preheat oven to 375°F . Grease cookie sheets or line with wax paper or parchment paper. The dough is light and delicate.  Sprinkle rolling pin and surface with dusting of cornstarch to keep from sticking. Roll dough to 1/8″ thickness on wax paper or pastry cloth.   Cut into desired shapes with cookie cutters. Place on baking sheet with a cookie lifter.   Combine dough and re-roll scraps until dough is all used up. Dough will likely need to be chilled again to make it workable. Bake 8 to 10 minutes or until firm. At the very slightest sign of browning around the edges the cookies are done.  Let them cool on cookie sheet until they feel solid and can be removed with a cookie lifter. Cool on flat surface. Don’t stack  until completely cool – they will stick to each other.

The cookie lifter with a sharp edge  is my best friend when making these. The unbaked dough is hard to pick up and the baked cookies tend to crumble  easily.

Cookie lifter