Recipe Friday!!

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I can't believe I am about to admit this, but last week I dyed my hair, and what was supposed to be blonde turned into a gingery-orange. Now, not all of it - just my dark roots. But still - Ginger roots were enough to frighten me every time I caught my reflection in a mirror. I wanted my blonde hair back, so I re-dyed it. I know I should have waited a while to dye it again, but I just hated having pseudo-red hair. Sure enough, after I re-dyed it, my hair started falling out a little. Not too much, but it was just showing some serious damage. Its okay now (thanks to some good hair reconstructor) but I was still a little depressed about it. So what do I do when I am depressed? I bake! That's right, I eat my feelings; wanna fight about it? So I decided to make Quebec Sugar Pie. In tarte form. For all my Anglophone-Canadian friends, Quebec Sugar Pie is like Butter Tarts minus the walnuts. And for all my American friends, Butter Tarts are like Pecan Pie. Anyways, why not make your own Quebec Sugar Pies this weekend? They are delicious and very very easy to make.

Quebec Sugar Pie (or tarts)

6 tbsp white flour
1.5 cups dark brown sugar
1/4 cup hard butter or margarine (I like to use margarine as it is the easiest to mix right from the fridge)
Pinch of salt
3 large fork-beaten eggs
1.5 cups of pure maple syrup (Aunt Jemima is not Maple Syrup. You will need to use actual good maple syrup. From Vermont or Northern Ontario or Quebec. Table Syrup is for poor people, picnic ants, and my friend Jenn)
1 tsp vanilla
Unbaked tart shells or one large pie shell

1. Mix flour and brown sugar in a large bowl
2. Stir in butter/margarine, salt, eggs, maple, vanilla
3. Pour into tart shells and bake at 350 degrees for about 30 minutes (or 60 if you are making a pie)

You will know when they are done when they have a sugary crust on top.

Have a great weekend urrbods!!