Monday, March 21, 2011

Canadian Butter Tarts


OK - this is another uniquely Canadian recipe. There are several minor variations to it, but it is basically all the same.

I make mini bit sized ones using my mini tart pan from Pampered Chef because I can buy the pre-made pastry block from the store, cut it up into 48 little bits, and using the PC tart thing, make my tart shells in no time flat.

To make the filling, here is a quick and easy version that requires no pre-cooking. There are other versions that require you to pre-cook the filling, but it is a bit time consuming, so I cheat.

Filling:

1 cup brown sugar (light muscavado)
1/2 cup raisins
1/3 cup butter (melted)
1 beaten egg
1tsp vanilla
2 tbsp milk

Melt the butter, add the brown sugar, add the pre-beaten egg then the rest of the filling ingredients (I use a large glass measuring cup) and mix well.

Spoon into your tart shells so they are about a third full.

Bake at 375c for 20-25 minutes, or until it is bubbly and the pastry is a nice golden colour.

Let cool and try not to eat them all at once!

You should get 4 dozen mini ones with this recipe.


Nuts & Bolts snack mix


OK - we grew up with these as kids. At halloween we would pretend they were monster bits.

2 cups each of: shreddies, cheerios, pretzles
1/2 cup of unsalted peanuts (optional)

1/2 cup butter
1/2 cup Worcestershire sauce
to taste: celery salt, garlic powder, onion salt, paprika

Melt the butter, add the worcestershire sauce and spices. Mix well.

In a large metal roasting dish, mix the dry cereal. Pour over the flavouring, and stir well.

Roast in the oven at the lowest temp (about 75-100F) for several hours, stirring about every 30 minutes until the shreddies are crunchie again.

Stores well in a large ziplock bag.


Cinnamon Pinwheel Cookies


OK - here is another family favourite. I remember making these with my Grandma on the farm when I was so small even standing on a kitchen chair I was barely tall enough to mix it up in the bowl.

2 cups flour
2 tbsp white sugar
4tsp baking powder
3 tbsp vegetable oil
1 egg
125ml milk (approx - depends on room humidity)

Butter, light brown sugar (light muscavado), cinnamon

Mix the sugar, oil and egg together in a bowl. Add the baking powder and mix. Then add in half the the flour and mix well. Finally alternating between the remaining flower and milk, add it in until you get a dough. You will need to use your hands to mix it.

Roll out on a floured surface so it forms a rectangle, about 1cm thick.

Spread butter over the dough surface, sprinkle on the brown sugar and cinnamon. Then, starting along the long edge, roll the dough up until you have a log. Cut the log into finger width cookies, and place flat on a cookies sheet. Bake at 350 for 15 minutes.


Tuesday, March 15, 2011

Coconut Oatmeal Drop Cookies


OK - this is currently Kayleighs favourite cookie.

250ml white sugar
65ml milk
50ml coco
50ml butter
pinch of salt
1ml vanilla (so just a few drops)
375ml oatmeal
50ml shredded coconut

Mix all but the oatmeal and coconut in a medium saucepan, and melt the butter. Once melted, on low-med heat, bring to a boil while stirring, and let boil for about 2 minutes for it to reach what is known as "soft ball" stage.

Add the coconut and oatmeal to the pot, mix well, and spoon onto parchment paper lined cookie sheet. Let set in the fridge, then remove and store in an airtight container in the fridge.