O Canada!
      Our home and native land!
      True patriot love in all thy sons command.

      With glowing hearts we see thee rise,
      The True North strong and free!

      From far and wide,
      O Canada, we stand on guard for thee.

      God keep our land glorious and free!
      O Canada, we stand on guard for thee.

      O Canada, we stand on guard for thee.

In case you haven’t figured it out yet, The Merry Cooks of My Kitchen My World gastronomically visited Canada this month. And it wasn’t any easier than visiting the USA. Over 100s of years Canada, like the rest of the North American as well as the South American continent was settled by refugees. Individuals who for one reason or another were another were ‘forced’ out of their own country and sought refuge in a new world. Mostly it was due to religious persecution, but some were adventurers who wanted to see new places. And the New World was NEW!!

French and English made up the majority of the immigrant population (AFTER the Native Americans) so there is much French and Engllish/Scottish/Irish influence in the foods of this land. It was not easy to choose. But I did…

    Salmon and Potato Pie

is a French-Canadian dish. Call it Canadian Comfort Food. Passed down for many generations, it is a mix of potatoes, salmon, onions/garlic, and spices baked as a two crust pie. Thanks Mackensie and Daryll for this one. Absolutely delicious!

I made 1/2 of the recipe and it was just enough for a 7″ pie plate (that I bought this summer and have been dying to use….).

Filling as it was there was still a need for DESSERT

    Butter Tarts

According to Nick Malgieri in A Baker’s Tour

    “…these probably came from Scontland and became popular in Canada early in the 20th century when corn syrup was first marketed in Canada.”

They are similar to a pecan pie, but with no pecans. And SWEET!!!!

      Butter Tarts

    4 Tbl (1/2 Stick) unsalted butter softened to mayonaise consistancy
    1/2 cup dark brown sugar, firmly packed
    1 cup light corn syrup
    2 large eggs
    1 tsp Vanilla extract
    I recipe pastry dough. (Use your favorite.)

Set a rack in the lowest level of the oven and preheat to 375 degrees
Remove the dough from the fridge and cut into three pieces. {I am assuming you have already made your dough and it is in the chill chest}
Place one of the pieces on a floured surface and flour the dough.
Roll into an 8″ square.
Using a 4″ round cutter, cut 4 rounds from the dough.
Press the small rounds into buttered muffin tin cavities as they are cut. They will not come all the way to the top.
Chill tartlet shells while preparing filling.
Place butter in a medium bowl and whist until smooth.
Whisk in brown sugar.
Whisk in corn syrup about 1/3 at a time. Whisk until mixture is smooth.
Whisk in the eggs one at a time.
Whisk in vanilla.
Pour the filling into a measuring cup (you don’t have to but easier) and fill tartlet shells leaving abut 1/4 inch empty at the top of each tartlet.
Bake until crusts are baked through and fillin is set – about 25 minutes.
Cool tartlets in the pans on racks for about 5 minutes. Run aparing knife around each cavity and lift the tartlets from the muffin pans.
Cool completely on a rack.

I don’t know why, but mine shrank some. The tartlets are supposed to be full and puffy. So I filled them with a little whipped cream.

But it must not have mattered because they were gone – fast.

You can find the other Merry Bakers at

And if you are looking for TWD, it’s just below.