QUEBECOISE MAPLE SUGAR PIE By Tanya Hassanein,Owner & Chef

Ingredients:

1 cup pure maple syrup
1/4 cup flour
1/2 cup cold water
2 egg yolks, lightly beaten
2 Tbsp butter
1 baked 8” baked pie shell

Method:

Pour maple syrup into small heavy sauce pan. Blend flour and water together until smooth and stir into syrup. Stir in egg yolks. Cook over low heat, stirring constantly until thick, about 5 minutes. Add butter, stir until melted. Pour into pie shell and cool thoroughly.

Tanya Hassanein is owner & chef of newly opened TParty Catering and co-owner of Everyday Gourmet along with partner Melinda Stenberg.
Located at 524 Main Road, Hudson. Visit on-line at www.tpartycatering.com and www.e-gourmet.ca

OATMEAL APPLESAUCE COOKIES By Tanya Hassanein,Owner & Chef

Ingredients:

1 cup (250 mL) flour
1/2 teaspoons (2 mL) salt
1/2 teaspoon (2 mL) baking soda
1 teaspoon (5 mL) baking powder
2 tablespoons (30 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) brown sugar
1/4 cup (50 mL) unsweetened apple sauce
1 teaspoon (5 mL) vanilla extract
1 large egg
1 1/3 cups (325 mL) rolled oats (regular oatmeal, not instant)
1/2 cup (125 mL) mix-ins such as raisins, chocolate chips, dried cranberries or cherries

Method:

Preheat oven to 375 degrees F (190C). Prepare two cookie sheets lined with parchment paper, silicone baking mats, or foil.
Sift together the flour, salt, baking soda, and baking powder. In a mixing bowl, cream together the butter and white sugar. Blend in the brown sugar, applesauce and vanilla, followed by the egg. Beat until very smooth then blend in the sifted dry ingredients until just combined, and then add the oats and the mix-ins.

Drop the dough by teaspoonfuls onto the prepared sheets, then flatten slightly with damp fingers. For chewy cookies, bake for 10 minutes or until they just begin to turn golden around the edges. Add two minutes more for crisp cookies.

Tanya Hassanein is owner & chef of newly opened TParty Catering and co-owner of Everyday Gourmet along with partner Melinda Stenberg.
Located at 524 Main Road, Hudson. Visit on-line at www.tpartycatering.com and www.e-gourmet.ca

Flourless chocolate cake with chocolate ganache By Tanya Hassanein,Owner & Chef

Ingredients:

1 lb dark chocolate
1 cup butter
1/4 cup coffee liqueur
1 tsp vanilla
7 eggs
1 cup sugar

Method:
Heat oven to 350° F. Butter or Pam a 9” springform pan. Melt butter in a shallow pan, turn off heat and add chocolate and liqueur until melted and smooth. Cool until lukewarm.
Beat eggs and sugar until thick and pale, about 5 minutes. Slowly fold in cooled chocolate mixture until well incorporated. Pour into springform pan and bake approx 45-50 mins until set. Run a knife around edge of pan to loosen cake. Cool.

CHOCOLATE GANACHE

Ingredients:
3/4 cup cream (35%)
1/2 lb dark or milk chocolate

Method:
Heat cream, add chocolate until melted and smooth. Pour over cooled cake. Slice with a warm knife and serve with whip cream.

Tanya Hassanein is owner & chef of newly opened TParty Catering and co-owner of Everyday Gourmet along with partner Melinda Stenberg.
Located at 524 Main Road, Hudson. Visit on-line at www.tpartycatering.com and www.e-gourmet.ca

Maple Syrup Cake

Ingredients:

Cake:
100 g (1/2 cup) butter
100 g (1/2 cup) brown sugar
2 eggs
225 g (1 cup) Gallant Maple Syrup
100 ml (1/2 cup) hot water
560 g (2 1/2 cups) all-purpose (plain) flour, sifted with
5 g (1 tsp.) baking soda
10 g (2 tsp.) baking powder
2.5 g (1/2 tsp.) ginger

Icing:
160 ml (3/4 cup) Gallant Maple Syrup
1 egg white
2. 5 g (1/2 tsp.) baking powder
50 g (1/4 cup) sugar
Pinch of sea salt

Method:
Method: Place butter in mixing bowl, gradually adding
brown sugar, eggs, Gallant Maple Syrup, and hot water.
Blend in flour, baking soda, baking powder and ginger.
Pour mixture into greased and floured baking pan. Cook
in 350ºF (180ºC) oven for 50 minutes. Let cool and set
aside. In a double-boiler, mix icing ingredients and beat mixture until it peaks. Ice cake and decorate with nuts,
almonds or cherries.