Raisin Pies (Tarte aux Raisins)

Ingredients:
1 pkg (375g) Large brown seedless raisins (Lexia type). Rinse in water if gritty.
Enough water to cover raisins in med sized pot.


Let stand at least 1 hour (or more) until raisins are plump.


Add:
1 1/2 cups Brown Sugar
1 tbsp butter
1/2 tsp salt


Cook over med heat until raisins are fluffy, about 1/2 hour.
Taste and add more brown sugar if needed.

Thicken mixture with flour and water (equal amounts) until spoon stands up by itself in mixture.

Add 1 tsp vanilla.

Cool before putting in crust. Bake at 375F until crust is golden brown.


Comments:
One bag of raisins makes 1 large round glass Pyrex pie or two tin foil pies.
These freeze very well once cooked. Simply thaw partway in microwave and finish reheating in oven.
This is my mother's recipe, handed down to her from her mother. It is a traditional Acadian desert typically eaten at Christmas time. I have tried to make it myself, but I have not succeeded in replicating my mother's pies. I will have to keep practising :-)

Blueberry Cake with sauce (Poutine au Bleuets avec sauce)

Cake:
1 cup sugar
3/4 cup shortening or margarine
2 eggs
1 tsp vanilla

1 cup milk
3 cups flour
1 tbsp baking prowder
1 tsp salt

2 cups blueberries (or more if desired). If frozen coat with flour.

Mix first 4 ingredients.
Alternatley add dry ingredients and milk until well blended. Mixture will be quite thick.
Stir in blueberries.

Spread in 9 x 13 inch greased pan (preferable dark brown pan) and bake for 50-60 minutes at 350 F until golden brown and toothpick inserted in cake comes out clean.

Cool in pan.

Sauce:
1 3/4 cups brown sugar
1/4 to 1/2 cup butter
1/4 tsp salt

Bring to a boil and cook until dark brown.

Add 2 1/2 cups hot water Mix well.

Thicken with:
3 tbsp cornstarch and 3 tbsp cold water

Remove from heat and add 1 tsp vanilla

Serve warm over cake.

Comments:
This is my grandmother Robichaud's recipe. Very tasty any time of the year!!

Cinnamon Rolls

2 packages yeast, (1/2-ounce or 2 scant tablespoons)
1/2 cup hot water
1 tablespoon sugar

1/2 cup butter
3/4 cup milk (warmed)
1/2 cup sugar
1 egg
1 teaspoon salt
4 1/2 cups flour

Dough topping:
1/2 cup butter
1 1/4 cups brown sugar
1/4 cup granular sugar
2 tablespoons cinnamon

Frosting:
1/2 to 1 pound powdered sugar
2 to 3 tablespoons milk
2 drops butter flavor extract

Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit.

Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot).

Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low.
Slowly add 1/2 cup of sugar, then 1 egg.

Add salt and 2 cups of flour on low, blend until smooth.

Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour.

Put dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour).

Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).

Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin.

Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).

Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths. Place in round cake pan or foil pan.

Put back in oven to rise to desired height. Remove from oven after they have risen.

Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven - let cool.

FROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily.

Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve.