Sharing Recipes

Thought that I better share a few of my recipes from my last post.

Buttertarts

Pastry for 12 tarts (I cheat and buy mine ready made)

Pour boiling water over

1/2 cup raisins

Let soak until the edges of the raisins turn white. Drain.

Cream 1/4 cup butter or margarine

Add 1/2 cup lightly packed brown sugar and beat thoroughly.

Add 1/4 tsp salt

1/2 cup corn syrup

1 beaten egg

1/2 tsp vanilla

Few drops lemon juice.

Combine until blended.

Fold in the drained raisins and then spoon the mixture into the unbaked tart shells. Fill each tart about 2/3 full.

Bake at 375 for about 20 to 25 minutes, trying not to let the filling to boil (I never seem able to do this).

This recipe doubled and triples easily.

Chocolate Snowballs

1 large package chocolate chips

2 cups coconut

1/4 cup margarine or butter

1/2 cup icing sugar

Melt chocolate chips and butter in a large saucepan. When the chocolate is melted and smooth, mix in the coconut and the icing sugar (powdered sugar). You may need to add a bit more icing sugar to the mixture. Form into balls and let harden. Just before serving roll in some more icing sugar if desired.

Old Fashioned Caramels

1 cup butter or margarine

2 1/4 cups firmly packed brown sugar

1 cup light corn syrup

14 oz can Condensed milk (not evaporated)

1 1/2 tsp vanilla

Line a 9 x9 pan with foil and butter lightly. In a heavy 3 qt saucepan, melt the margarine, and when melted add the brown sugar and mix well. Stir in the corn syrup and cook over medium low heat until the sugar dissolves and mixture is well blended. Remove from heat and stir in the condensed milk. Cook over medium low, stirring constantly, until candy thermometer reaches firm ball stage or about 244F. This takes about 20 to 30 minutes. Remove from heat and stir in vanilla. Pour into prepared pan. Cool to room temperature. When candy has completely set, carefully remove the foil from the pan. Using a thin blade, cut into pieces, using a sawing motion. Wrap each piece in waxed paper. Store in refridgerator. Makes about 2 lbs of candy.

I have had to put the caramels back in the fridge to harden while cutting them as the heat from the blade and my hand softens them.

Scotch Shortbread

1 lb butter

1 cup icing sugar (powdered sugar)

4 cups flour

1/2 tsp baking powder

1/2 tsp salt

Cream butter and icing sugar together in medium sized bowl. Mix in flour, baking powder and salt until a soft dough forms. Press dough into 2 pie plates. Prick dough with fork every 2 inches or so. Bake at 350F for about 30 minutes or until golden. Cut into wedges while still warm. When completely cool remove wedges and store in an air tight container.

I have been busy with more baking over the last week. Hopefully I will be able to post again tomorrow and share a few more of our family favorites with all of you.

Off to visit all of you, hope the coffee is on.

Everybody have a wonderful evening.

God bless.