Since I can't get butter tarts in Florida, I searched the internet for a recipe to make my own. This recipe by Sue Lusted of Grimsby, Ontario produced tarts that tasted pretty darn fabulous.
Never Fail Pastry:
5 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 pound Tenderflake lard
2 teaspoons vinegar
1 egg, slightly beaten
Water
Filling:
2 cups dark brown sugar, packed
2 cups corn syrup
1/2 pound butter
8 large eggs
1/2 teaspoon salt
1 1/2 teaspoon vanilla
3 cups raisins, washed and rinsed
Pastry:
Cut lard into cubes (about 1 inch) and freeze. Mix together flour, salt, and baking powder in the bowl of a food processor.
After the lard is frozen, add to the food processor. Pulse until the flour mixture is crumbly and resembles small peas.
Combine vinegar and egg in a measuring cup and add enough water to make 1 cup. Add the liquid mixture through the feed tube. Continue until the mixture forms a ball.
Divide into four and form into flat disks. Chill for about 15 minutes. Roll out 1 piece of dough on a floured board until 1/8 inch thick. Cut to the appropriate size and line the tart tins.
While I am making the filling, I place the lined tart tins in the freezer. You get flakier pastry if you keep it chilled before baking.
Filling:
Mix the brown sugar, corn syrup, butter and eggs in the food processor until smooth. Add salt and vanilla and mix well.
Place about 9 raisins in each tart shell. Add the syrup mixture til about 3/4 full.
Bake in a 400 degree F. oven for about 15 to 20 minutes or until pastry is golden brown.
Remove from oven and cool slightly before removing from tins. These do freeze well (that's if they last long enough). Makes 36 or more medium tarts.
Butter Tarts
Herb Roasted Potatoes
I found this on the internet somewhere.
1 tbsp melted butter
1 tbsp oil
2 tsp parsley flakes
1/2 tsp rosemary
1/2 tsp onion powder
1/4 tsp garlic powder
salt & pepper
Cut 4 large potatoes into cubes or wedges.
Mix butter, oil, parsley flakes, rosemary, onion powder, garlic powder, salt, and pepper. Toss with potaoes. Bake 450 F until tender.
Cheeseball
A family friend made this for parties and I just couldn't get enough.
1 8oz package cream cheese
3 cups sharp cheddar cheese, shredded
1/4 cup sour cream
1/2 cup finely chopped onion
3 dashes Worcestershire sauce
4 dashes Tabasco sauce
Whip cream cheese, sour cream, onion, Worcestershire sauce, and Tabasco sauce. Add grated cheddar one cup at a time until blended. Form into a ball and refrigerate. Serve with crackers.
Goulash
This is something my grandparents and father make. I learned how to make it from my dad.
stewing beef, cubed
1-2 onions, chopped
1/2 tsp garlic
2 tbsp paprika
1 28oz can crushed tomatoes
2 32oz cartons chicken broth
4 medium potatoes, peeled and cubed
4 eggs, flour (for dumplings)
Sauté beef cubes with oil until browned, add onions and cook until translucent. Add garlic, paprika, can of crushed tomatoes, chicken broth, potatoes, and salt to taste.
To make dumplings, beat eggs, and add flour until a sticky dough is formed. Drop table-spoon sized dumplings into boiling goulash.
Chicken Vino Bianco (Olive Garden)
I had this dish at Olive Garden, but they discontinued it. I found a copycat recipe online, but made some minor changes.
4 pieces boneless skinless chicken breast
1 small tomato, diced
1/2 cup red onion, sliced
1 1/2 cup mushrooms, sliced
2-3 cloves garlic, chopped
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1 stick butter, divided
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 lb uncooked linguine
Heat a small amount of olive oil in large sauté pan.
Slice chicken breasts into cutlets, salt and pepper, then dust with flour.
Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
Remove chicken from pan and set aside.
Add 2 Tbsp butter to pan.
Add onions to pan and sauté until they begin to turn golden. Be careful not to burn the butter. Add garlic and cook slightly. Add mushrooms, diced tomato, chopped parsley, crushed red pepper, black pepper and salt to pan. Cook until mushrooms are done, then add white wine, lemon juice and the remainder of the butter.
Allow to come to a boil. Add cooked chicken back to pan.
Cook pasta according to directions, drain and toss with a small amount of sauce. Serve chicken and sauce over the pasta.
Spinach Dip
I think I got this recipe from my aunt, but I'm not sure.
1 pkg. Knorr's Veg. Soup Mix
2 pkgs. cooked & well drained chopped spinach
2 cups sour cream
2 cups mayonnaise
6 cloves crushed garlic
1/4 cup chopped onion
Mix all ingredients together. Place in hollowed out pumpernickel bread.
Scottish Tablet
This is from my mom's side of the family.
1L Granulated Sugar
1/2 Cup Butter
1/2 Cup Milk
1 Tin Condensed Milk
Melt butter in a large non-stick pan (a large wok-sized pan works great).
Add sugar and milk.
Bring to a boil slowly, and let boilg for 5 minutes.
Add the condensed milk while stirring.
Boil for 7-10 minutes, continuously stirring.
Take off the heat, and beat with a wooden spoon to let off the heat.
Put into a greased pan and leave to set.
Cut into squares.
Sheila's Rum Slush
I go this recipe from my parents' neighbour, Sheila.
48 oz Orange Juice
48 oz Pineapple Juice
1 cup Lemon
40 oz RumI
Mix together in punch bowl.
Bring 8 cups water to boil.
Add 3 cups brown sugar.
Boil 5 mins.
Cool and add to other indredients.
Freeze.
When ready to serve, scrape off amount wanted and add to soda, 7up etc.
Helen's Refrigerator Muffins
I got this from my aunt Helen. I'm not sure where she got it.
4 cups boiling water
2 cups bran
2 cups raisins
2 sups sugar
1 cup oil
4 eggs
1 pt buttermilk
5 cups flour
5 tsp baking soda
1 tsp salt
1 tsp cinnamon (optional)
Soak the 2 cups of brain with 2 cups boiling water.
Cover the 2 cups raisins with 2 cups boiling water.
Blend 2 cups of sugar, 1 cup oil, the 4 beaten eggs, and 1 pt of butter milk.
Sift in 5 coups flour, 5tsps baking soda, and 1 tsp salt.
If desired add cinnamon.
Add the bran mixture, and drained raisins last.
Mixture keeps in fridge for 3 weeks but you should never stir it again.
Mlince
This is a Croatian side dish that my grandmother makes for Thanksgiving and Christmas. I think we all fight over it.
3 cups flour
1 tsp salt
1 c water
Mix ingredients to form a dough, adding extra flour or water if needed.
Knead dough on floured board and cut into smaller balls of dough.
Roll out balls of dough to form very thin sheets.
Bake at 350 F until golden.
Cool.
Before serving, boil in water to soften. Strain and cook in drippings from turkey or chicken.
Cinnamon Pinwheels
I got this recipe from Family Studies (Home Economics) in high school. Sorry it's in metric.
500 mL flour
20 mL baking powder
2 mL salt
125 mL shortening
225 mL milk
100 mL brown sugar
30 mL cinnamon
butter
Sift together flour baking powder and salt.
Cut shortening in with two knives.
Add milk; stir with fork to make a soft dough.
Turn dough out onto lighly floured board; knead gently 8-10 times.
Roll into rectangular shape 1/2-1 cm in thickness.
Spread with butter and sprinkle brown sugar and cinnamon.
Roll up in "jelly-roll fashion" and slice into 1-2 cm slices.
Place pinwheels onto ungreased cookie sheet.
Bake at 220`C for 12-15 mins. (10-15 pinwheels.)
Cheesecake
I think this recipe came from my godmother.
Crust
2 1/2 cups Graham Cracker Crumbs
1/2 cups Sugar
1/2 cups melted butter
Mix ingredients.
Reserve a small amount to sprinkle around the edge of your cake.
Press the remaining mixture evenly onto the bottom and sides of a 9" spring pan.
Set aside to use for your cake or pie.
Part 1
5 eggs, separated
1/4 cups sugar
Separate egg yolks and whites into 2 bowls. Both will be used. Set aside the yolks.
Beat the 5 egg whites to form stiff but moist peaks.
Gradually add in 1/4 cups of sugar until stiff and shiny.
Set egg white mixture aside
Part 2
1 lb cream cheese
2/3 cups sugar
3 tbsp lemon juice
1/4 cups cake and pastry flour
1 tsp vanilla extract
1 cup sour cream
Preheat the oven to 325 F
Cream the cream cheese until softened
Beat the 5 egg yolks saved from Part 1 into the cheese once at a time.
Gradually beat in (in order): sugar, lemon juice, flour, vanilla extract, sour cream.
Fold in the egg white mixture (Part 1).
Pour the mixture into your prepared crust.
Sprinkle the reserve graham cracker misture around the edge of the cake.
Bake at 325 F for 1 hour and 15 minutes or until almost set.
Topping
1 cup Sour Cream
2 tbsp Sugar
1 tsp Vanilla extract
Preheat oven to 450 F.
Stir together ingredients until well mixed.
Spread over warm cake.
Bake 5-7 mins or until set.
Let cake cool to room temperature before refrigerating.
Serve cake cold with strawberries or cherries.
Boiled Cake
This recipe is from my mom's side of the family, but I'm not sure of the exact origin.
1 cup raisins
1 cup water
1 cup sugar
1/4 lb magarine
1 tsp baking soda
1 tsp all spice
1 egg
2 cups flour
1 tsp baking powder
Put the following ingredients into a large pot:
- 1 cup raisins
- 1 cup water
- 1 cup sugar
- 1/4 lb margarine
- 1 tsp baking soda
- 1 tsp all spice
Let boil for 3 minutes, then set aside to cool.
Once cooled add one beaten egg, flour, and baking soda.
Put mixture into grease and floured loaf pan
Bake at 350'F for one hour. (Times may vary depending on oven. Use a toothpick, or something similar, to determine whether it is done or not).
Banana Bread
I got this recipe at school in Family Studies (Home Economics). It was in metric but I converted it because I don't have metric measuring spoons anymore.
3 large bananas
3/4 cup white sugar
1 egg
1 tsp. baking soda
1/2 tsp salt
1 1/2 cups flour
1/3 cup melted butter
Mash bananas. Add sugar and slightly beaten egg. Add melted butter. Add dry ingredients.
Bake 350 F for 60 mins.
