Ce sucre à la crème est super bon, facile comme bonjour à faire et pas du tout compliqué. Le truc est de le laisser mélanger jusqu’à ce qu’il change de couleur, passant d’un look brillant à un look crèmeux. Très très bonne recette

1 tasse de sucre

1 tasse de cassonade

1 tasse de crème de cuisson 35%

1 c. à thé de vanille

1c à soupe de beurre

Mélanger sucre, cassonade et crème.  Micro onde 4 minutes, brasser et remettre 4 autre minutes..  Ajouter le beure et la vanille.  Mettre dans un bowl et mélanger jusqu’à l’obtention d’une belle crème et sans le lustre d’un mélange.  Utiliser un mélangeur électrique.  Déposer dans un moule bien graissé.  Laisser refroidir au frigo et couper en morceaux.  Ce sucre à la crème est très facile à faire et d’un goût du bon vieux temps.


Tarte à la farlouche


Pâte à tarte (2 abaisses)
1 c. à soupe de beurre
1 tasse de cassonade
1 tasse d’eau bouillante
1 tasse 1/2 de raisins secs dorés
1 bonne c. à soupe de fécule de maïs
Le zeste et le jus de 1/2 citron
Un soupçon de cannelle

Bien rincer les raisins à l’eau très chaude. Laisser reposer. Faire fondre le beurre dans une casserole, ajouter la cassonade et faire fondre à feu mi-élevé. Attention de ne pas brûler le caramel. Ajouter l’eau bouillante et laisser mijoter en brassant pour bien dissoudre le mélange de cassonade. Diluer la fécule de maïs dans un peu d’eau froide. Ajouter la fécule au caramel et laisser mijoter jusqu’à épaississement. Mettre les raisins, le soupçon de cannelle, le zeste et le jus de citron. Laisser refroidir. Foncer une assiette avec une des abaisses. Mettre le mélange de raisins et recouvrir de pâte. Enfourner à 325 degrés pendant environ 25 minutes.


Pâte à tarte de Soeur Angèle : J’ai fait la pâte à tarte dans mon robot culinaire, came out great.

  • 1 tasse de farine tout usage
  • 1/4 cuillère à thé de sel
  • 1/8 cuillère à thé de poudre à pâte
  • 1 cuillère à soupe de sucre
  • 2 cuillères à soupe de graisse végétale
  • 1/4 tasse de beurre
  • 1/4 tasse de Seven up


Dans un bol, tamiser la farine avec le sel et la poudre à pâte.

Incorporer le sucre, le gras végétal et le beurre en coupant avec le coupe-pâte ou deux couteaux jusqu’à ce que le mélange soit friable.

Ajouter le Seven up, jusqu’à ce que le tout soit lié pour être façonné en boule.

Envelopper la pâte dans un papier film.

Laisser reposer au moins 1 heure au réfrigérateur avant de l’utiliser.


L’Amérique, ma patrie, un pays sans murs et sans armures. America, my country without walls and armors..

Filter brush stoke, accent edge, all done in Photoshop



IMG_3507-1Get fresh liver at your local market, or from somebody that really, really, loves you.

Boil the liver in plain milk, up until the meat is no longer pink.

Drain the liquid out.

Drop the meat into a food processor.

Now, be ready to taste every single step for now on.  These tasting will determine the great quality and amazing taste of your own creation.  Not one pâté taste the same because it depends of the meat used, what the animal ate prior to been served on your plate and what kind of spices you will put in your meat.

Drop some fruit juice or alcohol liquor into the mix, about 2 tablespoons.

Add any herbs to your likes, about 1/4 of a teaspoon at a time and taste.  That includes salt and pepper.

When the pâté meets your requirements, drop your creation into a well oiled very small container and serve the day after or freeze it all.  The pâté will age very well and will change taste over time.

I love process like this one, no recipe, just emotion involved!



It is very important to test the yeast in the making of bread


What could be a major error at home, in the making of bread is not the test the yeast.  Too many junior bread makers make this mistake and upon failure, gave up making wonderful fresh breads at home…

An active yeast will give you wonderful big breads, make no mistake here.  You need a live yeast to active the bread to be.  Here in this photo, the yeast has been activated, no doubt here, seeing the overflowing of it all over the kitchen top!

It is a simple process and it does not take long to do.

Take 2 cups of lukewarm tap water.  Mix in 3 tablespoons of white plain sugar in the water, until the sugar is all dissolved.  The sugar will cause the yeast to be activated.  Then, add 2 tablespoons of dry yeast, any kind will do.  Mix in with a spoon and put aside until you see some reaction taking place in the water.  Any bubbling, any movement, anything.  If the water stays the same, the yeast goes to the bottom of the water, etc… it means that your yeast is dead…  Discard and restart again.  If again, no reaction, well, bad news, your yeast is dead, very dead.


My bread done yesterday, the ones I did between two renovations construction of my ancestral house project.  Baked at 375F, 35 minutes or so, bottom shelf of my oven.  My bread pans are from Shenyang, China.  Perfect rectangle bread pan.

A dead yeast will not give you any edible bread.

Yesterday, I made this wonderful plain white bread, using a plain basic white bread recipe.  Once the yeast has been tested and it looks alive, drop the active yeast in a mixing bowl, add 2 teaspoons of salt, 1 egg, 3 tablespoons of butter and mix together on medium speed.  Add to the mix, about 5 cups of plain white flour or just enough to form an elastic dough.  The amount of flour here will depend on the weather, the kind you are using or the size of the egg used (more liquid, less liquid, etc…).  When the dough is elastic, stop the mixing.  Drop the dough in a greased bowl.  Cover the bowl with a wet dishtowel or a plastic wrap and let it raised into double size.

Yesterday, the weather was perfect to make bread so I did it.  Usually, when it is the new moon of the month, the breads making is just perfect, do not ask me why but over the years, it is a fact for me.

With this plain recipe, I usually add about 1/4 cup of anything else to give the bread a certain flavor, just because I like to add flavor to the bread.  Like in this one, I added 1/4 cup of chopped green onions tops that have been growing in my garden right now ( I am so proud of my garden, my first one since 1997…).


Homemade club sandwich made out of this bread

This particular bread made is giving me a wonderful toasted coat, in the toaster.  Some time, some bread will toast better than others.  This one is the perfect one.


The bread this morning, toasted, served in one of my Mexican dish (typical blue dessert plate) and plain butter. Enjoy my friend, life is beautiful.



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