Skip to main content

Featured

5 Things to Know Today — September 28, 2026

  Monday, September 28, 2026  |  MoneySavings.ca Iran rejects Trump's terms for Hormuz, the US alcohol ban on Canadian goods kicks in tomorrow, the loonie posts its 13th straight losing session, Tuesday brings a key GDP print, and Ottawa quietly narrowed the federal deficit. Here's what it all means for your wallet today. 01 OF 05 🛢️ Iran Digs In on Hormuz — Trump Rejected the Deal, and Oil Stays Elevated Iran's Foreign Minister Abbas Araghchi offered over the weekend to reopen the Strait of Hormuz within seven days — the same terms attached to the June Islamabad Memorandum of Understanding that collapsed in early July. The conditions: the US lifts its naval blockade on Iranian ports, waives sanctions on Iranian oil sales, and observes a broader ceasefire. Trump rejected the offer outright on Saturday, calling it a play by a country that is "losing badly," and renaming the strait "Trump Strait" on Truth Social for good measure. As of this morning, Iran ...
Post a Comment
Read more

article

Labels

Homestyle Pecan Pie

 

Get your taste buds primed and ready for holiday baking season with this sweet treat! Pecan pie is a great fall dessert to serve after a family gathering or dinner party.

Ingredients:
• 1 9-inch frozen pie crust, or make your own
• 3 eggs, beaten
• 1/2 cup white sugar
• 3 tablespoons butter, melted
• 1 cup dark corn syrup
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 1/2 cups pecans, chopped or halved

Instructions:
1. Preheat oven to 350˚F (170˚C).
2. Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling.
3. In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract
4. Place the pecans on the bottom of your pie crust, in an even layer, and then pour the filling on top.
5. Bake pie for 45 to 50 minutes. Pie will be done when the filling is set, not too jiggly.
6. Allow to cool before serving.

Labels:

Comments

Post a Comment