Category: Uncategorized

Christmas Favorite – Prize Butter Tarts


I went so far as to steal an old cook book my mother NEVER used – sorry Mom.  The Five Roses Cookbook.  Printed in Winnipeg Manitoba – back when we actually made stuff in our own country.  I absolutely love this tart recipe and it is SO easy.

INGREDIENTS

1 Pastry RecipeButter Tart Ingredients
1 egg beaten
1/3 cup butter
1 cup brown sugar
1 tblsp milk
1/2 cup raisans, currants or chopped pecans (I just use pecans or walnuts)
1 tsp vanilla

DIRECTIONS

Prepare pasty recipe, roll 1/8 inch thick and cut into 4″ rounds.  Press into medium size tart pans.
Mix all ingredients together, fill tart shells 2/3 full.  Bake in a hot oven 450 degrees  8 minutes, reduce temperature to 350 degrees and bake 15 to 20 minutes longer until pastry is delicately brown.

If using store bought frozen tart shells I bake at 350 for 15 – 20 minutes just watching for the right brownness on the tart shells.

Makes 12 – 15 tarts.

Ready for the Oven
Ready for the Oven

Delicious Freezer Peaches – Thanks Auntie


I owe the credit on this one to my Auntie Peggy.

This quick and simple recipe allows you to freeze peaches without them browning to be used later as pie filling, a nice topping for ice cream, smoothies or even just a stand alone treat.

Here goes:

INGREDIENTS: (per 6 medium sized peaches – makes approx 1 quart of peaches)

1/4 teaspoon ascorbic acid
1/4 cup of water
2/3 cup of sugar
6 medium to large peaches

DIRECTIONS;

  1. Dissolve 1/4 teaspoon of ascorbic acid in 1/4 cup of water
  2. Peel and slice 6 peaches and place in a bowl
  3. Sprinkle ascorbic acid mixture over the peaches
  4. Add 2/3 cup of sugar and mix until the juice starts flowing
  5. Ensure enough juice is produced to cover the peaches 
    Add a small amount of orange juice if there is not enough juice to saturate the peaches
  6. Transfer peaches and liquid to zip lock freezer bags
  7. Squeeze air out of the bag
  8. Freeze
  9. Thaw to enjoy

If you find the recipe too sweet you can cut the sugar back to the desired sweetness, just ensure there is enough fluid to cover the peaches when freezing.

Today’s Agenda


Today….We bottle wine!

Homemade cherry wine…16%.  Its going to be a cozy winter! Its called “The Pitz”