Easy Butter Tarts

img_3437Butter tarts are made out to be difficult to make, not so.  They are a beautiful addition to your Christmas baking and everyone is so impressed.  This is my recipe, and I make it easier by using frozen tart shells.  Honestly frozen tart shells are the best thing since sliced bread.  If you want to make pastry go ahead, but be sure to add a couple hours extra on the prep time.

This recipe is a “dump” recipe.  Add all the ingredients and mix; well you can keep the raisins until last and stir them in.  Spoon out the goodness and half fill each shell.  Bake until brown and set.  So delicious.  This time I used the raisins from the grapes I dried and they tasted amazing.  img_3433

Assemble all your ingredients and turn on your oven.  Add everything into the small mixing bowl and mix until the butter is cut into small pieces and everything is blended together.  Stir in raisins.img_3431img_3434

Place two dozen frozen shells on a large baking sheet.  Fill the shells half full, they will bubble and overflow and make a big mess if you overfill.  Bake until they are brown and set.  Serve warm or cold.  They also freeze well.img_3435 img_3436

 

 

 

 

 

 

 

Easy Butter Tarts

Ingredients

  • - 1 Cup Brown Sugar
  • - 2 Eggs
  • - 3 Tbsp Cold Butter
  • - 1/2 Tsp Vanilla
  • - 1 Tsp White Vinegar
  • - 1 Cup Raisins (or Currants if you prefer) * Can also add chopped nuts

Instructions

  1. Mix all ingredients except raisins and blend until butter is in small chunks.
  2. Add raisins and stir
  3. Fill unbaked tart shells 1/2 full
  4. Bake at 375 for 15 minutes.
  5. Watch carefully, turn cookie sheet half way through if your oven is not even.
  6. The filling should be set not runny. Add minutes on if you need to.
Recipe Management Powered by Zip Recipes Plugin
http://inezbydesign.com/easy-butter-tarts/

Photos by Ede

Thinking of Pumpkin Pie

Thinking of Pumpkin Pie

Grapes to Raisins

I love to harvest our own produce.  Well, I love it when Bop harvests our produce and then I will process it some way.  This year we did not get many grapes from our vines.  They had been pruned back severely and did not produce as many as we had hoped.  Our neighbours, however, shared their bounty, and they had seedless grapes.

She told me she would dehydrate them, making them into raisins.  Then used them in the most wonderful butter tarts.  How could I resist?  I had to keep up to the “Jones” and try this myself.

Grape Harvest

Grape Harvest

Sitting in a sink full of water, stems and all, it looked like a pretty good haul.  It is a bit picky work and you do need to try and get all the little stems off of the grapes.  I know I missed some.

In the Dehydrator

The entire crop filled my four tray dehydrator.  I could almost taste the butter tarts already!

before-and-after-raisins

Before and After

Wow, real raisins.  You would not believe how sticky they were.  One dropped on the floor, bounced and stuck to the oven.  Needless to say, I ate that one.  From very full to almost overflowing trays of grapes, as you can see, they shrunk a good deal.  After all was said and done, I ended up with one full, medium sized, zip lock bag of raisins.  I will tuck them away and make my tarts and perhaps I will share, perhaps I won’t.

Easy 3 Ingredient Jam

Apricots

Apricots

Chopped up

Chopped up

Living in Orchard country means to me, putting down fresh fruit for the winter.  One of our favourites is Jam. Bop, my sweetheart, loves jam and what better way than to make it ourselves.   You know what goes into it and you can keep the sugar down as well.

I have used this same recipe for both apricot and plum jam.  Just three ingredients; fruit, sugar and lemon juice. [Read more…]

Plums are ready!

Here I am on Friday, after a week of school, chopping and processing plums.  Ripe fruit waits for no man.  Thank goodness I love doing this and Bop will pick all I need.  Today is one batch of plums – seven jars cause that is what fits in my boiling bath.

Processing fruit is fairly easy and plums must be one of the easiest.   You don’t have to peel them at all, I love that.  This is what I do. [Read more…]

Super Easy Chicken Cacciatore

Chicken CacciatoreI really did not feel like cooking tonight!  Thank goodness I had taken some chicken breasts out of the freezer yesterday.  Chicken is so easy to do anything with. [Read more…]

Wordless Wednesday

Community Garden

Community Garden

Sander’s U-Pick Strawberries

When it is possible we love to go out to the local orchards and farms for our food.  The latest venture has been to the strawberry fields.  This one is down on the valley floor as you head to Duck Lake, Sander’s U-Pick Strawberries.  We should have jumped on this much earlier, as they, the strawberries, are coming to the end of their season.  Strawberry Field

When we got to the farm, a sign directed us out to a tent shelter on the far side of the field.  We donned our hats; had the sunscreen on, and buckets in hand.  It was beautiful, what a great way to spend a morning.  It would be a fun activity for children, not toddlers, but ones old enough to understand how to pick.  The odd one or two berries may end up in the tummy, but that is what makes it fun.  I wish my grand boys could be here.Picking your own

Once we arrived at the tent,  Roger showed us to where we could pick.  Between these stakes and on both sides, half of each row, be sure you look underneath.  Each row had straw covering the path and tucked around the plants.  This made it clean to kneel down and get right into those plants to see the best berries.  Down in the Valley
Picking was easy.  The berries were ripe and luscious.  Because we are on the later side of the picking season, some were over ripe so you had to be watchful.  It didn’t take long to fill a bucket.  I was faster, but hubby picked cleaner.  It did not take long to make all of this harvest into jam.  It will be a taste of summer come winter time!Bucket of Berries

Chicken Soup from Bones

Chicken Soup

Home made Chicken SoupI really love making soup.  It is a creative process that produces a wonderful and satisfying result.  Using bones to develop a broth is economical and you can modify as to what you have in your fridge or dietary needs.
A very easy bone soup is using the carcass from a purchased BBQ chicken.  For two people you can have a nice chicken dinner one night, sandwiches the next day and chicken soup the following dinner time.  It makes the purchase of a precooked meal very thrifty.  I have also found that generally buying a whole raw chicken is, more often than not. more expensive than the BBQ ready to serve ones are.  Go figure.
Broth and VeggiesAfter the first nights dinner, remove all the meat from the bones.  Chicken and ZucchiniToss the bones and skin into a large pot with
a half of onion; cover with cold water; bring to a boil then reduce heat and simmer for 3-4 hours.  Strain and discard all the bone mixture.  At this point you can make soup, but I find that if I cool it overnight I can skim most of the fat off for a healthier soup.  Once the fat is skimmed off you can freeze your stock to use another day if you aren’t making soup immediately.  Mine made appx 4 cups of broth.
This is where the fun begins.  What’s in the fridge?  Well, today I had 3 carrots, a couple of potatoes and a zucchini, oh and the chicken leftovers from last night.  I’m sure I can make dinner out of that.
Start by chopping the potatoes into bite size pieces.  Think of it on a spoon and screaming hot!  You don’t want too big a bite.  Toss them in to the broth.
Next I peeled and grated the carrots and put them in.  Sometimes I just chop them small but what’s life without a little change now and again?  The zucchini will wait until the end when I add my leftover chicken, that way it doesn’t over cook.Homemade Chicken Soup
To season I added salt; a pinch of garlic; paprika; and thyme.  I don’t like to be too generous with the garlic as it overwhelms the soup.  I love to add onion but did not have any left so slipped in a chive stem and some fresh parsley.

Last goes in the chicken and the zucchini.  Taste and adjust the seasonings, cook until potatoes are soft.

 

Serve with fresh hot biscuits or bread and butter.  Yummy!

Chicken Soup from Bones

Chicken Soup from Bones

Ingredients

  • 4 cups chicken broth/stock
  • 1 cup leftover chicken
  • 3 carrots, grated
  • 2 potatoes, chopped small
  • 1/2 zucchini, chopped small
  • Seasonings

Instructions

  1. Chop the potatoes into bite size pieces
  2. Peel and grate the carrots
  3. Add seasonings
  4. Put potatoes and carrots in broth and bring to a boil.
  5. Once boiling, lower heat to simmer and cook for 1/2 hour
  6. Chop Zucchini and break up chicken to bite size pieces and add to the pot.
  7. Continue to simmer for an additional 10-15 mins.
  8. Taste and adjust the seasonings
  9. Soup is done when potatoes are soft.
  10. Enjoy
Recipe Management Powered by Zip Recipes Plugin
http://inezbydesign.com/chicken-soup-from-bones/

Olive Oil and Balsamic Vinegar #Review & #Giveaway

EVOO and Balsamic Vinegar are my go to choice for salad dressing.  I used to use ranch and loved 3 cheese ranch dressing, however when I went dairy free, or mostly dairy free, I need to try something different.  It was my daughter in law who introduced me to EVOO and balsamic vinegar.  As she is straight from Spain, my son tells me she has olive oil running in her veins.   So started my taste journey.

There's a Party Inside

There’s a Party Inside

Tina Kraft with Mix Party sent me some of the Gourmet Collection, Sundried Tomato Olive Oil and Coconut White Balsamic.  To tell the truth I did not know olive oil and balsamic came in so many flavors.  Be sure to have a look at the whole Gourmet Collection to see what would be your favorite.  I spent some time using these two great items in various tried and true recipes, you can find them under Nana’s Kitchen, Recipes.

The Sundried Tomato Olive Oil was a rich tasting oil, it had a real smoky flavor to it.  My favorite was using it my recipe for Smashed Potatoes.  Equally good with foil package full of potatoes and veggies baked slow on the barbecue, but it was also very tasty on plain garden salad with regular balsamic.Coconut Balsamic Vinegar and Sundried Tomato Infused Olive Oil

The Coconut White Balsamic was fun to work with.  It has a very distinct flavor of coconut with a tangy after taste.  I loved using it in both my Peach Sorbet and in Raspberry Vinegar.  For a real wake up call, take EVOO and Coconut White Balsamic in a small bowl together; dip in chucks of bread for a tasty appetizer.  Have a look at this recipe from Mix Party:  Coconut Grilled Shimp and Pineapple.

Besides the wonderful Gourmet Collection, Mix Party also has a Cocktail and Sparkling Wine Collection.  This is a new kind of direct selling business, Mix Party offers a unique and fresh approach to home parties.  Happy Hour.  A social experience with tasty treats and a wide variety of drinks.  There are beautiful bottles for the Cocktail Collection, you get to choose the one you like.   You can shop for someone special with the gift boxes in any of the collections.  Are you looking for something different?  A consumable and fun business?  Take a closer look at Mix Party and be sure to tell them where you found them.

Beautiful Bottles from Mix Party

Beautiful Bottles from Mix Party

Tina Kraft and Mix Party wants to give you a chance to enjoy some of their great Gourmet Collection, so they are very generously offering one lucky InezbyDesign reader a prize pack containing one 8.5 oz bottle of Your Choice of Olive Oil and one 8.5 oz bottle of Your Choice of Balsamic.  To enter to win, just leave a blog comment about your favourite selections in the Gourmet Collection.  Sorry Canada,  Continental US only (Age 21+) giveaway.

 

%d bloggers like this: