Skip to main content

Featured

Understanding Your TFSA Contribution Room in 2026

A Tax‑Free Savings Account (TFSA) is one of Canada’s most flexible and powerful savings tools, but figuring out your exact contribution room can feel like solving a puzzle. A clear breakdown makes it much easier. How TFSA Contribution Room Works Your available room is made up of three parts: Annual TFSA limit for the current year Unused contribution room from previous years Withdrawals from previous years (added back the following January) For 2026, the annual TFSA limit is $7,000 . Step‑by‑Step: How to Calculate Your Room Use this simple formula: [ \text{TFSA Room} = \text{Unused Room from Prior Years} + \text{Current Year Limit} + \text{Withdrawals from Last Year} ] A quick example: Unused room from past years: $18,000 2026 limit: $7,000 Withdrawals made in 2025: $4,000 [ \text{Total Room} = 18,000 + 7,000 + 4,000 = 29,000 ] That means you could contribute $29,000 in 2026 without penalty. A Few Helpful Notes Over‑contributions lead to penalties, so it’s worth...
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