Saturday, July 2, 2016

Maple Walnut Tarts






Maple syrup and walnuts,
 a great combination, 
make these sweet little tarts 
a delicious snack.


Ingredients:
2 eggs
1 cup maple syrup
2/3 cup brown sugar
1/3 cup unsalted butter, melted
A pinch of salt.
3/4 cup chopped walnuts.
(Walnuts may be substitued for currants, raisins etc.)

Preheat oven to 350 deg. F.
Sprinkle bottom of unbaked tart shells with some of the walnuts.

Whisk eggs in a large bowl, add maple syrup, brown sugar, melted butter and salt.

In a saucepan cook this mixture on medium heat for 3-4 minutes, stirring constantly to thicken. Do not overcook.
Add remaining walnuts.




Spoon filling into tart shells.
I divide equally into 20 store bought shells.

Bake 350 deg. for 20-25 minutes. 



This saucer/plate that I used is Johnson Bros.
"The Road Home" My only piece of these
beautiful dishes. A garage sale find.
The back of the plate. 


Quebec Maple Syrup
To view these tarts made with currants, click here.

Thanks for your visit xo

All pics are my sole original property...

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Tuesday, May 24, 2016

Rhubarb Cinnamon Muffins





















It's Rhubarb time here in Quebec.
One of the earliest fruit/vegetables to harvest.

 We always had rhubarb growing at home, 
when I was young.

I would take a stock and dip it in sugar
and eat it as candy.

Probably more healthy than the sour candy 

the kids eat today.

 Cinnamon and rhubarb combined 
make a great tasting and moist muffin.




Preheat oven to 350 deg. F

Whisk together:
2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp salt
1 1/2 cups Rhubarb finely chopped

 I add the chopped rhubarb to the flour mixture.

 In another Bowl mix together:
  • 1 cup sour cream
  • (Milk or Yogurt may be substituted for the sour cream)
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 tsp. vanilla
Mix the flour mixture with the egg mixture.

Fill muffin pans.
(I use an ice-cream scoop)
The recipe makes approx. 15 large muffins.
.


Topping: Mix 1/4 cup brown sugar with 1 tsp cinnamon. Sprinkle over muffins.







Bake 400 deg. for 18-20 minutes.

Enjoy!!


Saturday, May 7, 2016

Lemon Madeleines



If you're a lemon lover, you'll love
these little classic french butter cakes. 
Crispy on the outside, spongy and soft on the inside.
Great with your afternoon cup of tea.




Ingredients:

1 cup flour
2 tbsp.  cornstarch
1 tsp. baking powder
pinch of salt
rind/zest of a lemon

1/2 cup unsalted butter at room temperature
3 eggs at room temperature
1/2 cup granulated sugar
1 tsp. vanilla extract or lemon extract


In a small bowl, sift together flour, 
cornstarch, baking powder and salt. 


Whisk in lemon zest(rind), set aside
.
  

In a medium bowl with a stand or hand mixer, 
beat together the butter, eggs, sugar, 
and vanilla  until 
thickened about 3 minutes.




Add flour mixture to creamed mixture and
 mix just until combined.
Cover and refrigerate for 30 minutes. 
The batter will thicken as it rests.

Spray m
olds/pans with cooking spray or grease by hand.

Spoon one tablespoon of batter into each mold. 

It will not entirely fill the mold/pan but it will spread as it bakes.

Bake at 350 deg. for 12-14 minutes or until puffed and golden brown around the edges.

The madeleines will spring back to the touch when done.

Let cool 10 minutes,

Release madeleines to a cooling rack and let cool completely.

I sprinkle them with icing sugar.


Enjoy.


.


 The plate ~Swan Inn ~ J. Broadhurst & Sons.~England


all pics are my sole original property.

I AM SHARING WITH:
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Wednesday, April 27, 2016

Old Fashioned Baking Powder Biscuits ~ Tea Biscuits


Great for a snack with Jam.


These biscuits are a favourite
with my family.


My Mom made these often,
to feed her large family,
with minimal ingredients.

They are a favourite of my
grandkids also, disappearing
fast when they're around.
Great served warm with butter, also with soup.

Low in cholesterol and sugar.


Ingredients:
2 cups flour

4 tsp. baking powder

1/2 tsp. salt

1/4 cup butter cut into small pieces
(some recipes use 1/2 cup butter)


1 cup milk.



Preheat Oven to 450 degrees


In a medium bowl, whisk together flour

baking powder and salt.



 Cut in butter until mixture is a course crumb texture

Add milk, stirring with a fork to make a soft dough

Knead lightly for a few minutes.



Roll or pat out to desired thickness-about 1/2 inch.

Cut out biscuits with a 2 inch cookie cutter.

My favorite glass works well.



Place on an ungreased cookie sheet,
Brush tops with milk (optional)



Bake 10-12 minutes or until golden brown

450 deg.F
Delicious hot with jam. 





  Perfect Tea Biscuits should be golden brown with a fairly smooth, level top.
They should be slightly moist, tender, light and flaky.


This recipe I took from an old Five Roses Cookbook.
I substituted the  shortening for butter.


enjoy...


My other recipes on tea biscuits:
Yogurt tea biscuits click here.
Also almond milk tea biscuits click here.

Yogurt Tea Biscuits
Almond Milk Tea Biscuits.



Thanks for visiting my blog xo

All pics are my sole original property.

I AM LINKING UP WITH:
A TRAY OF BLISS
WEEKEND BLOG HOP
SIMPLE SATURDAYS
SHOW AND SHARE
BERNIDEENS. TEA TIME COTTAGE GARDEN.
NO PLACE LIKE HOME
TUESDAY WITH A TWIST
TWEAK IT TUESDAY
BE INSPIRED
THE SCOOP
PARTY IN YOUR PJs
DIY By Design.
SHARE YOUR CUP
HOME SWEET HOME
HANDY MAN CRAFTY WOMAN
WEEKEND BLOG HOP
ROSE GARDEN MALEVIK.