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Authentic French Canadian Recipes For the Most Memorable Holidays

Updated on December 3, 2016

Delectable and Simple, Yet Elegant

If one has French-Canadian roots, comes from the northern states, or is an adventurous cook, chances are excellent that some of these not-to-be-forgotten food, or others like them, have come across your plate. If that is the case, you'll agree with me that these are recipes that will end up in your recipe file only if you are trusted by someone from this area. These foods have been tweaked lovingly by each family and have been handed down to family member for decades.

Now that you know the whys, let me introduce you to some of the best how-to's that you will ever experience.

As Julia Child would say, .

5 stars from 4 ratings of Refrigerator Cake

Refrigerator Cake

This is a French Canadian recipe. It is short, sweet, and VERY good!(tres bien!) You must make it 24 hours before you need it, as it is a no-bake, but everything intermingles in the refrigerator. Voila! Instant cake from graham crackers. Depending what size cake pan one uses, is what will determine how much you need for ingredients. If you use a simple 9 x 9 square pan, that will cover one box of graham crackers and one container of whipped topping. If you use a 10 x 13 glass baking dish, use 1 1/2 boxes of graham crackers and 2 containers of whipped topping.

This was my breakfast!
This was my breakfast! | Source

Cook Time

Prep time: 10 min
Ready in: 10 min
Yields: 12 servings


  • 1-2 boxes graham crackers
  • 1-2 tubs of whipped dairy topping
  • 1 container chocolate sauce
  1. Put a single layer of graham crackers on the bottom of the cake dish.
  2. Mix chocolate with whipped topping(to taste), and spoon out onto graham crackers, enough to soak in while in the refrigerator, about 3/4 inch.
  3. Repeat for 4-5 layers. End with whipped topping.
  4. Refrigerate for 24 hours.
  5. Garnish with whatever fruit you fancy. Have a ball!

Tourtiere du Lac St-Jean or Lake St. John Meat Pie

This isn't quick or for the diet conscious, but once you taste it, you will remember it for the rest of your life. The consolation is that it is very easy, since the advent of frozen pie crust. If you'd like it to taste even better, whip up a quick couple of crusts, and double the recipe, as your family will not settle for just one piece. This has been passed down for two centuries, and I assure you, it is a masterpiece. If you use a food processor or chopper, you'll cut down the prep time to next to nothing.

Preparation Time

Prep Time: 20 minutes with a food processor

Cook Time: 5 hours, 20-25 minutes

Yield: 10 servings



1. The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.

2. The next day, prepare potatoes and then prepare pastry.

  1. Preheat oven to 450 degrees F.

4.Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.

5.Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.

6. Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake uncovered, until top is golden brown, about 20-25 min.

7. Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.

8. Uncover and let rest about 5 minutes.

9. Serve hot.

Soupe aux Pois, or Pea Soup

Pea soup? Oh, right, you hate pea soup, and that is most likely because you haven't had real pea soup. I'm talking about soup with flavor, not canned soup with no personality. The secret to pea soup is a base before you even get started and you have finally come to the right place to see where it is done properly, and that is in a French-Canadian kitchen.


1 pound whole dried split peas

8 cups cold water

1/2 pound salt pork or ham bone with ample meat

1 large onion, chopped coarsely

1/2 cup chopped or finely grated carrot

1/2 cup finely chopped celery

2 bay leaves


The night before, rinse and soak peas.

In the morning, rinse again, then bring to a boil in a heavy stockpot. Remove from heat and allow to sit for an hour.

Add salt pork or ham, the vegetables and the bay leaves.

Bring to a boil, reduce heat and simmer for a couple of hours until quite tender. Add more water if necessary while cooking.

Remove salt pork or ham bone, chop meat or pork, then return to pot. Remove bay leaves.

Season with salt and pepper to taste.


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    • aviannovice profile imageAUTHOR

      Deb Hirt 

      3 years ago from Stillwater, OK

      With pleasure! How have you been? Are you on Facebook? If so, please friend me and I will show you my bird photos.

    • swalia profile image

      Shaloo Walia 

      3 years ago from India

      Seems delicious...Thanks for sharing the recipe!

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      3 years ago from Stillwater, OK

      Chitrangada, it is simple, but elegant, as you can dress it up like I did.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      3 years ago from New Delhi, India

      This sounds different and delicious! I haven't heard about Refrigerator cakes earlier. And since it is a no bake ake, I presume it will be simple to make as well. Your combination of ingredients sounds interesting .

      Thanks for sharing this interesting recipe and I would love to try this.

      Thank you!

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      5 years ago from Stillwater, OK

      Good luck, Gabriel.

    • profile image


      5 years ago

      Amy,If you found someone that nedeed it to complete a bed you might get as much as fifty dollars. No dealer that I am aware of would bother putting it in stock owing to the extremely limited market. You should go to Google Images and search “Simmons bed spring”. One or more might turn up and might have some dollar information connected. The spring is probably 60-80 years old and made so well that it is still useful. You can put a zippered cover over it for cleanliness and use it as a box spring.Good Luck,Marshall

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      7 years ago from Stillwater, OK

      Try it when you get the chance, unknown spy. It is truly a winner.

    • unknown spy profile image

      Life Under Construction 

      7 years ago from Neverland

      Awesome Deb! very tempting. 5 stars!

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      8 years ago from Stillwater, OK

      Molometer, truly you will love this. I know, the first time I did. I've had this recipe for 30 years!

    • molometer profile image

      Micheal is 

      8 years ago from United Kingdom

      Why o why did I look at this recipe. I am desperate to chow this right now. lol

      5 stars and sharing.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      8 years ago from Stillwater, OK

      Daisyjae, with all our busy schedules, it is important to have all the timesavers that we can. I sure understand that, especially since you have little ones.

    • daisyjae profile image


      8 years ago from Canada

      This sounds absoluetly delicious and I love easy dessert recipes like this one.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      8 years ago from Stillwater, OK

      These kinds of recipes are hard to get, as the French Canadians don't share a lot, unless they know you. I lived in a small city in Maine, where a lot of them settled.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      8 years ago from Stillwater, OK

      Thanks, unknown spy. There are so many good and simple recipes out there. Unless you known French Canadians, you usually don't find any of their recipes.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      8 years ago from Stillwater, OK

      You're very welcome, Pamela. It is such a gem, as it requires no trouble at all.

    • LetitiaFT profile image


      8 years ago from Paris via California

      I love easy recipes that only require a few recipes to whip up something fantastic like this! I'm bookmarking this one and voting up! Plus we get to taste a French-Canadian recipe. We never hear about French-Canadian recipes. That's really cool...

    • unknown spy profile image

      Life Under Construction 

      8 years ago from Neverland

      I love this recipe.. we call our alternative the mango float here. very delicious!

    • Pamela99 profile image

      Pamela Oglesby 

      8 years ago from Sunny Florida

      That cake looks absolutely fantastic and not hard to make either. Thanks for the recipe.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      8 years ago from Stillwater, OK

      Glad that you think you'll like it, madmachio.

    • madmachio profile image

      Nathan K 

      8 years ago from Kansas

      HAHAH Cool!! I'll have to try this! thanks

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      8 years ago from Stillwater, OK

      emilyb, it is so simple. That's why I have to wait so long in between refrigerator cakes. The ice box does all the work.

    • emilybee profile image


      8 years ago

      So simple! Sounds great! Will have to make this sometime.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      8 years ago from Stillwater, OK

      Thanks, Kaili. I really did have it for breakfast this morning before I went out to the lake to take pictures.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      8 years ago from Stillwater, OK

      Kalli, sure they would. I had fun making it!

    • moonlake profile image


      8 years ago from America

      Looks so good. Easy to make too. Voted Up.

    • Kaili Bisson profile image

      Kaili Bisson 

      8 years ago from Canada

      Oh my gosh aviannovice. This sounds so good and so easy. I'll bet kids would have fun helping to make this. And I REALLY like your breakfast of champions :-) Voted up!


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