Tuesday, August 25, 2015

Raspberry Muffins

It's raspberry time.
Time to enjoy all the sweet tastes 
that Summer has to offer.

A delicious Muffin
 perfect any time of day
 for breakfast or snack.
I took this recipe from
an old Five Roses Cookbook.

Preheat oven to 400deg. F

In a bowl, whisk together
2 cups flour
3 tsp. baking powder
pinch of salt.
1/2 cup sugar
Zest of one lemon.

In another bowl mix together:
2 eggs beaten
1 cup milk
1/4 cup melted butter 

Pour the egg mixture into the 
flour mixture and stir quickly until 
ingredients are just mixed and
batter is lumpy in appearance.

Fold in  1 cup lightly floured Raspberries. 
(Blueberries or Cranberries may be used also.)

Fill muffin tins 2/3 fill.

An ice cream scoop works well for filling

 Bake in 400 deg. ~ 15-20 mins.

Makes 1 doz. large muffins.

The secret of good muffins is to stir the batter until the flour is just dampened.
The batter should be lumpy. Over mixing causes tunnels and a tough texture.
Perfect muffins are light and tender with rough shiny golden crusts.

Thanks for your visit 

Sunday, August 23, 2015

Maple Syrup ~ Currant Tarts

Savour the flavour 
of Quebec Maple Syrup
in these sweet butter tarts.

 Yields about 20 tarts


2 eggs
1 cup maple syrup
2/3 cup brown sugar
1/4 cup butter, melted
1 pinch salt
1 cup currants
(Currants may be substitued for walnuts, raisins etc.)

 Sprinkle bottom of unbaked tart shells with some of the currants. 

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 currants.

Spoon filling into tart shells.

I divide equally into 20 store bought shells.

At my local store in the pastry division, 
they sell the unbaked shells, frozen,  

Bake 350 for 20-30 mins.

Sorry...2 eggs not 3


Another tart with less butter
 and no maple syrup,

Thanks for your visit