Ln et ses ami-e-s de la 5e

Dear journal,

Today I spent most of my day making a Maple Glazed Cake with my new friend named Rollo Mackenzie. I’ll tell you the recipe in one second. It was delicious! Rollo taught me about the history of Ontario. The first thing he told me was about his favorite person in the history of Ontario: Wayne Gretzky. He told me all I needed to know about him. Like he was born in 1961 in Brantford, Ontario. He also went on to break nearly every NHL record! And his dad taught him to play when he was only two years old! And he was the best Hockey player in history. And now. (We all knew that!) “He was a great guy,” he told me. He also told me about his other favorite person: Catharine Parr Traill.
She was an author. Born in 1802 and lived to 1899. Her sister Susanna Moodie was also an author. They usually wrote about backwoods existences. It was all very interesting to learn about history that wasn’t my own. But I have to say, out of all of today, my favorite thing was the Maple Glazed Cake!

Here is the recipe so you can enjoy the Maple Glazed Cake as much as I did!

3 cups (750 ml) pastry flour
2-½ tsp (12 ml) baking powder
½ tsp (2 ml) salt
1-cup (250 ml) butter
2 cups (500 ml) granulated sugar
2 tsp (10 ml) maple flavoring
5 eggs
¾ cup (175 ml) milk
1-cup (250 ml) maple syrup

Directions:
Grease a 10-inch (25 cm) loaf pan and dust lightly with flour. Sift or blend together flour, baking soda and salt. Set aside. Cream butter, then blend sugar and maple flavoring beating mixture until light and fluffy. Add eggs one at a time, beating well after each one. Stir dry ingredients into creamed mixture alternately with milk. Turn combined mixture into pan and bake in 350 F oven for 60-65 minutes or until cake springs back when lightly touched. Cool five minutes and remove from pan. Bring maple syrup to a boil in a small saucepan and simmer to 232 F on a candy thermometer. Brush over warm cake and serve.

Quand j’ai visité Saskatchewan j’ai manger une pain avec le ‘Saskatoon Berry And Rhubarb Jam’. Regard ca…

6 cups (1.5 L) Saskatoon Berries
4 cups (1 L) diced rhubarb
½ cup (125 ml) water
6 cups (1.5 L) sugar

Wash, stem and mash the Saskatoon Berries. Set aside. Wash and dice rhubarb, then combine in a saucepan with water. Bring to a boil and simmer, covered, until soft (about 5 minutes). Stir in Saskatoon Berries and bring mixture to a boil. Next, slowly stir sugar into hot fruit. Bring mixture to a boil again and let boil, uncovered, for about 10 minutes. Stir frequently. Spoon mixture into sterilized jars and seal tightly while hot to prevent spoilage. Makes about 8 to 10 jars.

Quand j’ai visité l’Alberta, j’ai manger le ‘Smokey Cider Steak’. Yum!

4 pork leg or loin steaks (1 inch/2.5 cm thick)
½ cup (125 ml) apple juice
½ cup (125 ml) regular barbecue sauce
¼ (50 ml) cider vinegar
¼ (50 ml) liquid smoke
¼ tsp (1 ml) crushed dried red peppers
4 apples

More to come!