Every once in a while, a recipe will come along
that will knock your tuques off!
This one’ll do just that and it’s not only Canadian.. it’s an authentic French Canadian recipe,
(just like Mabel’s Nanaimo Bars)
Which makes baking a batch of these even more appealing don’t you think?
(trust me, they’re better than poutine)
My Cello Diva friend, Mona, is
Baking her way to Bolivia!
She volunteers for Habitat for Humanity in her spare time, building homes for the less fortunate.
When she isn’t solving the medical mysteries of the planet with her beakers and lab coat at the University,
you’ll find her reading to children at the library.
she’s incredible… and incredibly smart..
(and patient with my, ahem, invented last name spelling and cello deviations)
Mona will bake ANYTHING and ship it to you for a (click here →) donation to the charity..
You can read also read about it here on Facebook
(but only if you’ve “Friended” her on Facebook)
You could do this too!
What are you waiting for??
Then someone finally asked for this one particular cookie..
a traditional and “oh so special” sweet French Canadian treat usually only found on tables at Christmas time!
(I didn’t realize Mona was French Canadian
…even though her name is Chappellaz..
guess I never thought about it..
Some days.. I really am blonde!)
Making this particular cookie requires a Scientific Approach (that would be Mona) and an extra pair of hands, so Mona called in the troops..
“Just a Smidgen… at Your Service!”
Biscuits Sucre à la Crème
Imagine sturdy little sugar cookies smooshed together with thick, soft caramel filling inside (sort of like fudge).. and if you don’t have time to make the cookies.. just pour the Sucre à la Crème into a buttered rectangular baking dish. It will have a lovely fudgy texture that you can cut into squares..
Begin with sugar cookies.. you’ll need lots because it takes two for every cookie…
- 1 cup butter
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla
- 1/2 tsp baking powder
- 2 1/2 cups all-purpose flour
- 2 cups whipping cream
- 4 cups brown sugar
- In a large mixing bowl, whip the butter and sugar together. Then beat in the egg and vanilla. Sift together the flour and baking powder and stir in.
- Chill for at least one hour. Then roll out to cut in rounds.
- Preheat the oven to 350° F. Bake for 8-10 minutes until only light browned on the edges. Depending on the size of your cookie cutter, this should make about 30 cookies or 15 sandwich cookies.
- Pour the cream into a large pot. Stir in the brown sugar. Put a candy thermometer on the side without the bottom of the thermometer touching the pot.
- Begin heating over medium-high heat until the mixture reaches the softball stage. It will rise and heat to 100 F. Then keep at a rolling boil. The mixture will continue to bubble “splashy” bubbles. When the bubbles become less “splashy” and start leaving craters in the surface, start checking to see if it’s at the soft-ball stage.
- Fill a clear glass with icy cold water. Drop a small amount of the mixture in. If it makes threads, it’s not cooked long enough. If it makes a small ball shape, see if you can scoop it out of the cup and press it. If it flattens into a pancake it’s done cooking. If it dissolves it’s not ready. Check often, if you cook too long it will go to a hard-ball stage and this is not what you want.
- Once cooked to soft-ball stage, remove from heat. Continue to stir. Stir and cool until a spoon lifted and waved around leaves a trail in the mixture. Spoon a small amount to place on one cookie and then top with another. Work quickly as the mixture cools into a solid state when fully cooled.
- Any left-over mixture can be pressed into a greased pan and let set and cut into squares.
- Go Nuts! (That’s Mona’s recommendation, there)