Butter Tarts Companys Coming Food

BUTTER TARTS - COMPANY'S COMING

Steps:

• Preheat oven to 375*.
• Cream brown sugar, syrup and butter will in a medium bowl.
• Add next 6 ingredients. Stir well.
• Divide among tart shells.
• Bake for 20 minutes or 10-15 minutes in mini shells.

DOUBLE CHOCOLATE MINI BROWNIES - COMPANY'S COMING

Steps:

• Preheat oven to 350°F.
• Greased and flour 24 mini-muffin cups.
• Combine first 3 ingredients in small bowl.
• Whisk next 3 ingredients in medium bowl until combined. Add flour mixture. Stir well. Then add the chocolate chips.
• Fill muffin cups 3/4 full.
• Sprinkle with toffee bits if using.
• Bake for about 15 minutes until wooden pick inserted in centre of brownie comes out moist but not wet with batter. Do not overbake.

COMPANY'S COMING RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees.
• Bottom layer:.
• Combine all three ingredients in a bowl.
• Mix well until crumbly.
• Press into ungreased 9x9 inch pan.
• Bake in oven for 15 minutes.
• Filling:.
• Spoon jam in small dabs here and there over bottom layer.
• Spread carefully.
• Top Layer:.
• Beat eggs until frothy.
• Add sugar, coconut, vanilla, baking powder, and flour.
• Stir to combine well. Spread over jam layer.
• Bake in 350 degree oven for 25 to 35 minutes, until golden brown.
• Cool.
• Cuts into 36 squares.
• These can also be made into yummy little tarts by replacing the bottom layer with unbaked pastry shells.

BUTTER TARTS

Steps:

• In a large bowl combine flour and salt.
• With pastry blender or two knives cut in shortening until mixture resembles coarse meal with a few larger pea-sized pieces.
• In a measuring cup, using a fork, beat egg with vinegar.
• Add enough cold water to make 1 cup; mix well.
• Drizzle into flour mixture a bit at a time, mixing in with a fork, until dough looks evenly moistened and holds together when pressed between fingers. (The recipe says you may not need to use all of the liquid; I always do and then add up to another third of a cup of water to get it to the moisture level I like).
• Divide dough into 6 equal balls.
• The recipe says to wrap each ball in plastic wrap and chill for at least 30 minutes before using. I often make it in advance to this stage; it can be stored in the fridge for up to 2 days. If you're not going to use all the pastry, this is the point where I freeze the extra.
• Roll on a lightly floured surface. I usually let it warm up a bit, otherwise it's too crumbly from being cold. Each ball makes 1 single pie crust; 2 balls makes a double-crust or lattice-crust pie. When I made the butter tarts the other day I had 6 balls of dough and made 4 dozen butter tarts. Somehow 24 hours later they're all gone.
• For the filling beat the egg, add the brown sugar and beat again.
• Add the water, vanilla and butter.
• Add the raisins.
• Drop mixture into tart shells to almost half-full.
• Bake in a 450 degree Fahrenheit oven for about 15 minutes. Check times and keep a close eye on them. I bake mine at 425 degrees Fahrenheit for 10 minutes, but I have a really wonky oven that I detest, lol!