Skip to main content

Featured

Start Saving Now for September: Your RESP Checklist Before the School Year Hits

  Canadian Money Brief · Family Finance September feels a long way off on July 1. That's exactly why now is the right time to look at your child's RESP — not in late August when the school supply list arrives and the grant math gets rushed. If you have a Registered Education Savings Plan (or you've been meaning to open one), here's what to check right now, and why the calendar year — not the school year — is what actually matters. Why July, Not August The Canada Education Savings Grant (CESG) — the government's 20% match on RESP contributions — runs on the calendar year , not the school year. Grant room for 2026 resets on a January-to-December basis, and it doesn't carry any special "back to school" deadline. But summer is genuinely the best time to check your numbers, for three reasons: You still have six full months left in the year to top up if you're behind. Contributions made now have more time to grow before your child needs the money. You av...
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