• 1 pound (453.5g) lean ground beef
• 1 small green pepper, trimmed and chopped (about one cup)
• 1/2 medium onion, peeled and chopped (about 1/2 cup)
• 3/4 tsp salt, divided
• 1 1/4 cups (300ml) beef broth
• 1 cup (116g) dry macaroni pasta (wagon wheel or a similar shape)
• 1/2 cup (123g) tomato ketchup
• 1/4 cup (50g) soft light brown sugar
• 1/4 cup (60ml) apple cider vinegar
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup (60g) grated cheddar or colby cheese

• We buy our ground beef at Peltons. It is locally sourced, organic, and grass fed. 
• My pepper was quite large so I used only 3 humps. (when you know you know)
• My onion  was also fairly large, but the two outer layers needed to be discarded. That's onions at this time of year.
• I used Better than Bouillon beef stock concentrate, reconstituted.
• I could not get wagon wheel pasta so I used Italian Volanti, which is shaped like little flying sauces. Even so it wasn't cooked through in the required time. Not a problem, I added a bit more hot stock and it cooked perfectly with about 5 additional minutes of time.
• I use a low sugar, low salt tomato ketchup.
• No need to press the brown sugar firmly into the measuring cup.
• I use organic apple cider vinegar with the mother.
• Make sure you use powders and not salts when it comes to the garlic and the onion powders.
• Grate your own cheese if possible.

1. Heat a large non-stick skillet over medium heat until hot. Crumble in the ground beef and add the peppers and onions. (I find crumbling the beef as I add it to the pan is helpful. I also use one of those silicone tools that helps to break up ground meat as it fries.)
2. Cook for 8 to 10 minutes, breaking up the meat, until the meat is browned and cooked through. Season with 1/2 tsp salt. (The amount of salt depends on how salty your other ingredients are. I use a low salt ketchup and stock so I use the full amount.)
3. Add the broth, pasta, ketchup, brown sugar, cider vinegar, and garlic and onion powders. Bring to the boil. (Don't use garlic and onion salt. This will be too salty.)
4. Reduce heat to a slow simmer, cover and cook on low for 10 to 15 minutes, stirring occasionally, until the pasta is almost tender. (Stirring occasionally helps to prevent the pasta from sticking and ensures that the pasta cooks more evenly.)
5. Uncover and cook for a further 3 to 5 minutes until the pasta is tender and the sauce has thickened. Stir occasionally. (If your pasta is still not cooked through you can add a bit more hot stock and cook until it is tender.)
6. Season with the remaining salt. Sprinkle the cheese on top and serve. (If you prefer a more golden top you can flash it under a hot grill for  few minutes.)

If you’re looking for a classic Canadian treat in a perfectly small‑batch size, these Maple Butter Tarts are everything you love about the traditional dessert — sweet, gooey, buttery, and irresistibly nostalgic. Made with real maple syrup and a tender homemade pastry, this recipe delivers all the flavour of the iconic Canadian butter tart in a simple, manageable batch ideal for small households, weekend baking, or whenever the craving strikes.

These tarts feature a rich maple‑forward filling that bakes up beautifully inside flaky pastry shells, creating that perfect balance of caramelized edges and soft, luscious centers. Whether you prefer your butter tarts slightly runny or more set, this easy recipe gives you delicious results every time.

If you love Canadian baking, maple desserts, or small‑batch recipes, this cozy classic deserves a spot in your kitchen. They’re simple, comforting, and guaranteed to disappear quickly — a true taste of Canada in every bite.

• Butter and Lard pastry (You will only need half of the recipe. You can freeze the remainder for another day and purpose.)
• 1/4 cup (50g) soft light brown sugar
• 1/3 cup (80ml) pure maple syrup
• 2 TBS (28g) butter, melted and cooled
• 1/2 of a large egg, beaten
• 1/2 tsp vanilla extract
• pinch of salt

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• Feel free to either make your own pastry as per the link provided or use a good quality frozen tart pastry. I like the Tenderflake frozen tart shells. They come 12 in a package. In all transparency, I usually partially bake them before using them to ensure a nice crisp bottom. It only takes 5 to 8 minutes to do so.
• There is no need to pack the brown sugar firmly. Loosely measured works fine for this recipe.
• Make sure you use pure maple syrup, not pancake syrup.
• I used a large egg. Beat it up in a small dish and then measure half of it out for a small batch. The rest can be discarded or added to more eggs for scrambled eggs.
• I used salted butter.
• I use only pure vanilla extract.

1. Prepare your pastry. Shape into two rounds. Wrap one round tightly in plastic cling film and then in aluminum foil. Label, date and freeze for up to 3 months. (To use thaw in the refrigerator overnight.)
2. Roll out your pastry to 1/4 inch thickness on a lightly floured surface. Stamp into 3 inch rounds. (I use a round metal pastry cutter to do this.) Fit into your tart tins. Place in the refrigerator to chill while you make the filling. (Alternately you can use frozen tart shells, thawed.)
3. Place your maple syrup into a small saucepan. Simmer over medium heat for 10 to 15 minutes until the syrup has reduced to 1/4 cup (60ml). Set aside to cool. (Make sure the syrup has cooled to at least room temperature before using.)
4. Preheat the oven to 425*F/220*C/ gas mark 7.
5. Whisk together the cooled maple syrup, half of the beaten egg, brown sugar, melted butter and salt until well combined. (I use a small wire whisk to do this.)
6. Place your tart shells on a baking tray. Divide the filling mixture between the prepared tart shells filling them 2/3 to 3/4 full. (Do not be tempted to overfill.)
7. Bake on the bottom shelf of the oven for 12 to 15 minutes. Cook completely before serving and store any leftovers in an airtight container.

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