Just before the weekend, all readers who cook ask themselves this age-old question: what are we going to eat? In order to inspire you, La Presse is suggesting some sugar shack-inspired recipe suggestions this week that will make your mouth water.

The menu at the Charbonneau sugar bush in Mont-Saint-Grégoire is authentic, like this dish of baked beans prepared by great-grandmother Albina. “People loved her recipe so much she did just that, baked beans. They even called it La Bine,” she says. The preparation is nothing like a slimming dish, and that, according to its fans, is precisely what makes it so good!

• 475 g white beans • 15 ml Heinz-type ketchup • 7.5 g dry mustard • 3 g pepper • 3 g salt • 1.5 g garlic salt • 3 g onion salt • 100 g onions, cut into pieces • 50 g brown sugar • 50 ml molasses • 25 ml maple syrup • 70 g streaky bacon, cut into small cubes

1. Soak the beans in cold water overnight. The next day, sort out those that have remained hard or are of a different color from the others.

2. Rinse.

3. Combine all the ingredients in an aluminum pan and bake for 4 hours at 400°C.

Nutritionist Geneviève O’Gleman offers vegetarian or even vegan cretons, depending on the type of breadcrumbs used. A simple recipe to cook that she says is even better when made in advance.

Prep: 15 mins Cook: 15 mins Servings: 10

1. Cut the onion into quarters. Place in the container of the food processor.

2. Add mushrooms and finely chop.

3. In a medium saucepan, heat the oil over medium heat. Cook the onion and mushrooms for 5 minutes, stirring a few times.

4. Meanwhile, rinse and drain the lentils. Place them in the container of the food processor and pulse to coarsely crush them, without reducing them to a puree.

5. Add the crushed lentils, water, breadcrumbs, herbs, soy sauce and garlic powder to the pan. Pepper generously and add a pinch of salt.

6. Reduce heat to medium-low and continue cooking for 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.

7. Transfer to an airtight container and refrigerate.

8. Serve as a spread on crackers, fresh bread or toast. Add mustard, if desired.

Keeps for 1 week in the refrigerator or 6 months in the freezer.

This recipe is a classic in the New York Times Cooking book. This is THE recipe to start making bread at home, without a machine!

1. In a large bowl, combine the flour, baking powder and salt with your fingers. Add the room temperature water and mix again, briefly, until a sticky dough forms. Cover the bowl with plastic wrap and let stand at room temperature (about 20°C) for 12 to 18 hours.

2. The dough is ready when you see bubbles on the surface. Flour a work surface and place the dough on it. Sprinkle with a little more flour. Fold the dough over itself two or three times. Cover lightly with plastic wrap and let rest for 15 minutes.

3. Sprinkle the work surface again with just enough flour to prevent the dough from sticking. Working quickly but gently, shape into a ball. Cover a cotton cloth with rice flour, cornmeal or bran. Place the dough on it with the folded sides down. Sprinkle more flour, semolina or bran. Cover with another cotton cloth and let sit for two hours. The dough is ready when its volume has doubled.

4. At least half an hour before the dough is ready, preheat the oven to 450°F or even 500°F. Heat a casserole dish (cast iron, Pyrex or enamelled sheet) of 6 to 8 L, with lid. When the dough is ready, remove the pan from the oven. Remove the cloth from the top of the dough. Slide your hand under the other towel and flip the bread into the casserole dish, folded sides up. Shake the pan a little if the batter is not well distributed. Cover and bake for 30 minutes. Remove the lid and cook for another 15-30 minutes, until the bread is golden brown. Let cool on rack.

“When I think of an emblematic dessert from Quebec, pudding chômeur is definitely one of the first that comes to mind. It’s hard to find a more comforting and convivial dessert,” says Patrice Demers. The pastry chef replaces the brown sugar here with maple syrup, both for its unique flavor and its local side. He makes another delicious twist on the original recipe by adding a splash of alcohol. With or without amaretto (in this case, replace the amaretto with more maple syrup), this dessert is sure to be a pick-me-up!

1. Preheat oven to 350°F (180°C). In a saucepan, bring the maple syrup to a boil and cook over high heat for about 3 to 4 minutes to caramelize slightly. Slowly pour in the cream and bring back to a broth. Remove from the heat, then stir in the salt and amaretto. Divide maple sauce among 10 ramekins.

2. Using an electric mixer or a mixer fitted with a flat beater, mix the butter, sugar, orange zest and cardamom for 4 minutes. Add the eggs one at a time and mix for another 2 minutes.

3. In a bowl, sift the flour, baking powder and salt. Pour the dry ingredients into the butter mixture and mix, adding the milk, just enough to obtain a homogeneous paste.

4. Using 2 spoons, divide the batter into the ramekins (at least 200ml size) and bake for 20-25 minutes, or until the top is golden brown. Remove from oven and allow to cool for at least 15 minutes before serving with a scoop of vanilla ice cream or lightly whipped, barely sweetened cream.

Good to know: Even though the puddings are best the same day, you can still make them two days in advance and store them in the refrigerator, covered with plastic wrap. Simply reheat them for 5 minutes at 350°F (180°C) before serving.