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Butter tarts
Butter tarts are a part of canadian history
a butter tart is a sweet pastrie that was created in canada
usually eaten as desert
pie pastry (enough to fill 16 muffin cups, your own or from a mix)
1/2 cup raisins
1/4 cup soft butter
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 egg, lightly beaten
1/2 teaspoon vanilla -
became canada
-was under british rule from 1763 until 1867
-we officially reconized as canada
-start of canadian people
- day we became our own people and from this point forward would be the polite country with weird foods -
Period: to
Canada
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poutine
The dish originated in rural Quebec, Canada, in the late 1950s.
french fries, gravy, cheese curds
has been changed over years into different variations
most canadian one is said to have bacon on the poutine -
First beaver tails
BeaverTails pastries began when Grant and Pam Hooker decided to turn their family recipe for fried dough into a profitable business. They sold their first beaver tails at the Killaloe Craft and Community Fair in 1978. -
beaver tails store
BeaverTails and are a Canadian based chain of pastry stands operated by BeaverTails Canada Inc. The chain's first product is afried dough pastrie. individually hand stretched to resemble a beaver’s tail.The shop started in Killaloe, Ontario in 1978 and opened its first store in Ottawa two years later. It now has franchises and licenses in four countries: Canada,USA,South Korea, and japan
The BeaverTails pastry is similar to other fried dough pastries and is made with your choice of toppings. -
beaver tails recipe
For the Dough:
3/4 cup milk variety of choice
3 Tbsp coconut palm sugar, (substitute any coarse grain sugar – brown sugar works just fine)
1 tsp salt
1 tsp pure vanilla extract
1 egg
1/4 cup coconut oil, melted (substitute olive oil)
2 cups whole wheat flour
2 tsp bread machine yeast For the Coating:
2 Tbsp olive oil
2 Tbsp palm sugar (substitute any coarse grain sugar – brown sugar works just fine)
2 tsp cinnamon powder -
Canadian bacon
"Canadian bacon" is United States usage for a form of fully cooked back bacon, usually smoked, trimmed into medallions, and thickly sliced. It is made only from the lean eye of the loin and is ready to eat.The term is not used in Canada, where "bacon" refers to common unsmoked back bacon.The product may have arisen from a unique form of back bacon which emerged in Southern Ontario called "Peameal Bacon", which is unsmoked wet cured pork loin trimmed like "Canadian bacon" and traditionally -
canadian bacon continued
rolled in ground dried yellow peas to extend its shelf life. Today it is generally rolled in yellow cornmeal.
1 gallon water, divided
1 cup kosher salt
1 cup maple syrup
1/3 cup light brown sugar
2 teaspoons pink salt (aka InstaCure, Prague Powder)
4 bay leaves
3 medium cloves garlic, smashed
1 tablespoon black peppercorns 1 boneless pork loin, trimmed of excess fat (about 4 to 5 pounds) 1 to 2 fist-size chunks of light smoking wood, such as apple or cherry -
Maple syrup
-its is straight up most canadian object out there
origin quebec/ ontario
maple leafs on the flag
need i say more
