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Pumpkin Brule

BT Calgary | posted Wednesday, Oct 28th, 2015


  • 5 egg yolks
  • 3 eggs
  • 160 g sugar
  • 600 ml 35% cream
  • Pinch salt
  • 250 g pumpkin pure fresh or canned
  • ½ tbs cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg


  • Mix spices and salt with the sugar set aside.
  • In a bowl mix eggs, egg yolks and  together adding in the sugar mixture using a plastic spatula.  Heat cream on stove to scalding point. But do not boil. Add and stir in pumpkin to cream.  Temper hot cream into egg mixture and stir slowly.
  • Pour into desired ramekin and place in a water bath and bake at 300f for 35-45  or until it is set. Let cool sprinkle with sugar and either use a torch to brule the sugar or use your oven set to broil.  Keep an eye on it if you use that option.


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Apple Blondies with Brown Sugar Frosting

BT Calgary | posted Tuesday, Oct 27th, 2015

Makes 20 to 54 bars or squares.



  • 2⁄3 cup butter, softened 150 ml
  • 2 cups packed brown sugar 500 ml
  • 2 large eggs 2
  • 1 tsp vanilla extract 5 ml
  • 2 cups all-purpose flour 500 ml
  • 2 tsp baking powder 10 ml
  • 1⁄4 tsp salt 1 ml
  • 1 cup chopped peeled apples 250 ml
  • 3⁄4 cup chopped walnuts 175 ml


  1. Preheat oven to 350°F (180°C). Grease a 13- by 9-inch (33 by 23 cm) baking pan.
  2. In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes.
  3. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended.
  4. Stir in apples and nuts, mixing well.
  5. Spread evenly in prepared pan.
  6. Bake until set and golden, 25 to 30 minutes.
  7. Let cool completely in pan on a wire rack.

Brown Sugar Frosting


  • Brown Sugar Frosting:
  • 1⁄2 cup butter 125 ml
  • 1 cup packed brown sugar 250 ml
  • 1⁄4 cup milk or cream 60 ml
  • 2 cups confectioners’ (icing) sugar, sifted 500 ml


  1. In a small saucepan over low heat, melt butter. Stir in brown sugar and milk.
  2. Bring mixture just to a boil then remove from heat and let cool to lukewarm.
  3. Stir in confectioners’ sugar, mixing until smooth.
  4. Spread evenly over bar.
  5. Let stand until frosting is firm enough to cut.
  6. Cut into bars or squares.

Tips: This frosting is very soft when first mixed, which makes it very nice to spread. It firms up on cooling.
Choose apples that are crisp, tart and not too moist. Granny Smith, Golden Delicious and Spartans are good choices for this recipe.

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