All in Vintage Recipes

Sugar Shack Traditional Omelet

Sugar Shack Traditional Omelet

Richelle Fortin
Breakfast, Cabane è Sucre, Comfort Food, Vintage Recipes

Nothing says Sugaring-Off Season quite like a hearty, golden omelet straight from the sugar shack! This traditional Sugar Shack Omelet is a staple in Québec’s maple syrup season, served alongside thick-cut bacon, baked beans, and of course, a generous drizzle of pure maple syrup. Known for its rich, custard-like texture with crisp edges, this omelet starts on the stove-top and then oven-baked for an authentic omelet that is simple yet deeply satisfying.

Whether you're enjoying a sugar shack meal at home or hosting a brunch, this easy, 7-ingredient recipe delivers a rustic, comforting dish that pairs perfectly with your favorite Québécois classics.

Vintage Rum Cake

Vintage Rum Cake

Richelle Fortin
Cakes, Vintage Recipes

In honour of my father and mother, who's wedding cake was a rum cake and my father reminded me for so many years that they don't make them like they use to. Well here is one rum cake, in all it's glory and decadence. Worth making for celebrations and Sunday night suppers! It is very sweet, I do suggest serving it with whipped cream or other to make it even better!

Honey & Milk Bread

Honey & Milk Bread

Richelle Fortin
Breads, Vintage Recipes, Old Recipes

Wow! Blast from the past, bread made with Carnation milk, or what is evaporated milk. When I saw the recipe in a very old recipe book that was my mother’s I had to try it.

The book is so old, I am in awe of it, I love perusing the recipes in it and comparing it to how we cook/bake today.

Since I think I want to expand the bread recipes on the Feeding a Crowd website, I thought I would start with that one. It is different in many aspects, and it is worth making, the bread is rich, doughy and yes light, the taste is full flavored and not too sweet.