There are far, far better things ahead than any we leave behind. - C.S. Lewis
|Old Quebec City photo by Tatjana Tadin|
Until we finally saw...the cannons. Then, suddenly his world began to change...and life was not so bad after all.
|My older brother with my four children|
Though the sites did inspired my little band of travellers, my eldest boys were most inspired by the new food experiences of the province. The Quebecois have inherited a love of food from their French forefathers. One of our favourite recipes of the trip was baked by my friend, Pierrette, who gave us our first taste of this French Canadian treat...
Maple Pudding Cake(Chomeur)recipe adapted from:Ben's Maple Syruppreheat oven to 350 F
3 cups all purpose flour
1 1/2 cups sugar
4 teaspoon baking powder
1 teaspoon salt
1 1/2 cups milk
1 cup chopped nuts ( I used pecans, but walnuts are good, too)
2 cups maple syrup
1 cup water
4 Tablespoons Butter
(optional: serve with sour cream or creme fraiche )
1.Mix together flour, sugar, baking powder, salt milk and nuts.
2. Pour into a greased 9 X 13 pan.
3. Combine maple syrup, water, and butter into a small saucepan. Heat just until the butter melts.
4. Pour the warm sauce over the cake batter. Do not stir.
5. Bake for 45 minutes in preheated oven (350 F).