St-Donat: Quebec: Laurentians: lodging, hotels, inns, bed and breakfast, restaurants, snowmobile, mt-tremblant park, cross country skiing, alpine ski.


	St-Donat In the Heart of the Laurentians


Français
Italiano
Español
Deutsch

	Lodging	Restauration	Directories	Airport
	Home Page	See Ste-Agathe	See Mt-Tremblant	See St-Jovite

St-Donat/NDM's recipes

The people of St-Donat/Notre-Dame-de-la-Merci are invited to send us their preferred recipes. We prefer that you send recipes typical of the Quebec province.
Email: info@st-donat.com

Pouding au Chômeur (from Florence St-Amour of NDM)
The only one that taste like my mother's recipe...

Ingredients:

Syrup:

3 cups of water
3 cups of brown sugar
boil 5 minutes
Add 1 tablespoon of butter

Batter:

1/4 cup of butter or margarine
3/4 cup of sugar
1 egg
1/2 cup of milk
1 1/2 cup of flour
1 tablespoon of baking powder
salt, vanilla

Put the batter over the syrup in a large pan and cook for 1/2 h at 325 degrees Farenheit (160 degrees Celsius). Check the cooking, because temperature may vary with ovens.

My Mother's fruit cake

Original recipe

2 cups of white sugar
1 lb of butter
1/2 lb of almonds
1/4 lb walnuts
1/4 lb lemon's peel
2 lbs dried raisins
1/4 lb maraschino cherries
1/4 lb mixed fruits peel
8 eggs
2 cups of flour
1 tea spoon of baking soda
2 tablespoon of brandy

Cook for 2 1/2 h to 3 h at 275 degrees Farenheit. Put a vessel with water under the cake while cooking.

Modified recipe with whole wheat flour (by my sister):

1 1/2 cup of honey
1 lb of butter
1/2 lb of almonds
1/4 lb walnuts
1/4 lb dates
1 lb dried raisins
1 1/2 fruits and mixed nuts (apricots, apples, bananas, pineaple, etc. dried )
6 eggs
2 cups whole wheat flour
1 1/2 teaspoon of baking soda
2 tablespoon of brandy

Cook 2 1/2 h to 3 h just like the method of the original recipe.