Canadian Butter Tarts

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this topical food funny:

Andy loved to cook. Homemade soup. Homemade stews.
Roasts and chops, California vegan dishes, and more. Not
content to cheat, everything was prepared from scratch. Of
course he had his favorite recipes and ingredients.

New Year's Eve found him preparing a variety of dishes to
serve his guests. Alas, the turkey stuffing ran short of one
key ingredient. He ran next door to Sue's condo. "Can you
lend me a pinch of thyme?"

Next was the barley soup. Oops. Back to Sue's. "Can I have
another pinch of thyme?"

Then the dip. Oops again. Once more at Sue's door. "Can I
have just a bit more?"

"Here," replied Sue, "take the whole jar. But remember, you're
living on borrowed thyme."

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                            TODAY'S RECIPE
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Butter tarts have been a Canadian favorite for almost a century.
The filling is intended to be semi-liquid when eaten, and the
mark of a perfect butter tart is the small puddle it leaves on the plate.

Canadian Butter Tarts

1 cup (250 ml) boiling water
1/2 cup (125 ml) raisins or currants
1/4 cup (60 ml) soft butter
1/2 cup (125 ml) brown sugar, lightly packed
1 cup (250 ml) corn syrup
2 eggs, lightly beaten
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
Pastry dough to line 15 muffin cups, packaged or your favorite recipe

Pour the boiling water over the raisins and let steep for 5 minutes.
Meanwhile, stir the butter and brown sugar together. Stir in the
corn syrup, eggs, vanilla, and lemon juice, stirring as little as
possible. Drain the raisins and stir into the filling mixture. Line
the muffin cups with pastry dough and fill them 2/3 full with the
filling mixture. Bake in a preheated 375F (190C) oven for 15 to
20 minutes, until the pastry is golden brown. Do not allow the filling
to bubble.
Makes 15.
Received on Sat Jan 1 10:29:05 2011