Gram A's Butter Tarts
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  1. 1/3 cup butter
  2. 1/2 cup corn syrup
  3. 1/2 cup brown sugar
  4. 2 eggs -- beaten
  5. 1/2 tsp vanilla
  6. 1/4 tsp salt
  1. Melt butter,sugar and syrup over low heat (I use microwave)
  2. Cool, then add 2 beaten eggs, vanilla and salt.
  3. Pour into prepared pastry shells and cook at 400 for 15-20 min.
New method
  1. Bake in a preheated 200 oven for 15 mins, turn oven to 350 and bake for 10-15 mins more until golden-this ensures filling does not run over
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Strawberry glaze pie

Strawberry glaze pie
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  1. 6 cups fresh whole strawberries, hulled, divided
  2. 1 cup sugar
  3. 3 tablespoons cornstarch
  4. 3/4 cup water
  5. Juice of ½ a lemon
  6. 1 pastry shell (9 inches), baked (I use the tenderflake pasty recipe)
  7. Whipping cream
  1. Mash 1 cup strawberries; set aside.
  2. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. Cook and stir 3 minutes more. Cool for 10 minutes. Stir in lemon juice
  3. Halve remaining strawberries; arrange in shell. Spoon glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.
  4. Pie is best served the day it's made. Yield: 6-8 servings.
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White Chocolate Raspberry Cheesecake

 A hint of lime keeps this cheesecake light-tasting.

A crust made from the crumbs of Snickerdoodle cookies helps to make this cheesecake special, but you could use the crumbs from virtually any crunchy sugar cookie. The citrus and berries keep this cheesecake from being too sweet or heavy tasting.

White Chocolate Raspberry Cheesecake
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  1. OR 3 cups other buttery sugar cookie crumbs
  2. 1⁄4 unsalted butter, melted
  1. 2 8oz pkg cream cheese at room temperature
  2. 2 tbsp all-purpose flour
  3. 3⁄4 cup sugar
  4. 1⁄2 sour cream
  5. 3 tbsp lime juice
  6. 2 tsp finely grated lime zest
  7. 1 tsp vanilla extract
  8. 2 whole eggs at room temperature
  9. 1 egg yolk at room temperature
  10. 4oz white chocolate, chopped
  11. 1 cup fresh raspberries, plus extra for garnish
  1. Preheat the oven to 350°F and grease a 9-inch springform pan.
  2. Stir the cookie crumbs with the melted butter and press them into the bottom and halfway up the side of the prepared pan. Bake for 10 minutes and cool while preparing the filling.
  3. Reduce the oven temperature to 300°F. Beat the cream cheese and flour until light and fluffy. Slowly pour in the sugar while beating, and scrape the sides of the bowl a few times while adding. Beat in the sour cream, lime juice, zest and vanilla until blended and scrape the sides and bottom of the bowl. Add the eggs and egg yolk one at a time on low speed, beating well and scraping the bowl after each addition. Fold in the white chocolate chunks and raspberries by hand and pour this into the cooled crust.
  4. Place the pan on a baking tray and bake for about 40 minutes, until the outside edges of the cheesecake are set but the centre still has a little jiggle to it. Cool the cheesecake to room temperature then chill until set, at least six hours.
  5. To serve, garnish to the top of the cheesecake with fresh raspberries and cut the cheesecake with a hot, dry knife.
  6. The cheesecake will keep refrigerated for up to 3 days.
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Blueberry Lemon Muffins

Blueberry Lemon Muffins
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  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup white sugar
  3. 1/2 teaspoon salt
  4. 2 teaspoons baking powder
  5. 1/3 cup vegetable oil
  6. 1 egg
  7. 1/3 cup milk
  8. 1 cup fresh blueberries
  9. 1/2 cup white sugar
  10. 1/3 cup all-purpose flour
  11. 1/4 cup butter, cubed
  12. 1 tablespoon of lemon zest
  13. 1 1/2 teaspoons ground cinnamon
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter,lemon zest and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
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Dutch Apple Beignets

Dutch Apple Beignets
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  1. 1 c. flour
  2. 3/4 c. milk
  3. 2 eggs, slightly beaten
  4. 1 tbsp. butter ; melted
  5. 1 tbsp. lemon juice
  6. 1/2 tsp. salt
  7. 1/2 tsp. vanilla
  8. 3 lg. tart apples
  9. Oil ; for frying
  10. 6 tbsp. cinnamon sugar
  1. Make batter: Stir together flour, milk, eggs, butter, lemon juice, salt and vanilla. Let mixture stand at room temperature for 1 hour.
  2. Core apples and cut each into 1/4 inch doughnut-shaped slices.
  3. Pour oil to depth of 1/4 inch in large skillet. Heat oil. Dip 6 apple slices in batter and cook in hot oil until brown (turning once, apples should remain firm.) Drain apple slices on paper towels.
  4. Toss in cinnamon sugar
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Empire Biscuits

Empire Biscuits
Yields 24
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  1. ½ cup (125 ml / 1 stick) Unsalted Butter; softened
  2. ½ cup (125 ml) Granulated Sugar
  3. 1 Egg
  4. 1 teaspoon (5 ml) Almond Extract or Vanilla Extract
  5. 2 cups (500 ml) All-Purpose Flour
  6. 1 teaspoon (5 ml) Baking Powder
  7. ⅓ cup (80 ml) Raspberry, Strawberry or Apricot Jam
  8. For the Icing
  9. 1 cup (250 ml) Icing Sugar
  10. ¼ teaspoon (2 ml) Almond Extract or Vanilla Extract
  11. 1 tablespoon (15 ml) Hot Water
  12. 6 Candied Cherries; quartered
  1. For the Icing
  2. 1 cup (250 ml) Icing Sugar
  3. ¼ teaspoon (2 ml) Almond Extract or Vanilla Extract
  4. 1 tablespoon (15 ml) Hot Water
  5. 6 Candied Cherries; quartered
  1. These cookies are best made a day ahead so the jam and shiny almond glaze have time to soak into the cookie.
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Nigella’s Chocolate Salami

Nigella's Chocolate Salami
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  1. Ingredients
  2. 9 oz good-quality bittersweet chocolate (min. 70% cocoa solids), roughly chopped
  3. 9 oz amaretti cookies (crunchy, not soft)
  4. 7 tablespoons soft unsalted butter
  5. ¾ cup superfine sugar
  6. 3 large eggs
  7. 2 tablespoons Amaretto liqueur
  8. 2 tablespoons unsweetened cocoa powder
  9. ½ cup raw almonds (unskinned), roughly chopped
  10. ½ cup hazelnuts (roughly chopped)
  11. ⅓ cup pistachios (roughly chopped)
  12. 2 tablespoons confectioners' sugar (to decorate)
  1. Method
  2. In the microwave (following manufacturer's instructions), or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate's melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble - not dust. When the chocolate's melted, remove it to a cold place (not the fridge) and set aside to cool.
  3. Cream the butter and sugar together; I do this in a freestanding mixer, but you don't have to. You just need to use a large bowl and make sure the mixture is soft and superlight.
  4. Gradually, and one by one, beat in the eggs. (Don't worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later.) Then beat in the amaretto liqueur.
  5. Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate and, with a small rubber spatula, stir till combined, then beat this into the egg mixture, too.
  6. When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20-30 minutes. Don't leave it for much longer than this or it will be difficult to get out of the bowl to shape.
  7. Unroll and slice off 2 large pieces of clingfilm, overlapping them, so that you have a large cling-covered surface to roll the chocolate salami out on. Tip the chocolate mixture out in the middle of this and - using your hands, messy though this is - mould the mixture into a fat salami-like log, approx. 30cm long.
  8. Cover the chocolate log completely with the clingfilm, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the clingfilm and rolling the sausage-log towards you several times. Then put it in the fridge for at least 6 hours - though preferably overnight - to set.
  9. Now - once it's set - for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salami out of the fridge and sit it on the paper. Measure out a piece of string at least 6 times longer than the length of the salami, and tie one end of the string firmly round the twisted knot of clingfilm at one end of the salami. Then trim away as much clingfilm as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these.
  10. Dust your hands with a little confectioners' sugar and then rub 2 tablespoons of confectioners' sugar (more if needed) over the unwrapped salami to stop it getting sticky as you string it up. Plus it makes it look more like a salami!
  11. Make a loop with the string, a little wider than the salami, and feed it over the end of the salami, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salami, then tie the string firmly round the other twisted nose of clingfilm.
  12. With your remaining length of string, start to feed it back along the salami, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect.
  13. Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salami, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salami, you will cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it.
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