Butter Tart Slice

Gail’s Butter Tart Slice yield: 3 dozen

Crust

1 Cup Butter

2 Cups Flour

¼ Cup Granulated Sugar

Pinch Salt

Butter Tart Filling

¼ Cup Butter

3 Eggs Beaten

2 Cups Brown Sugar

1 Tbsp Baking Powder

Pinch Salt

¾ Cup Shredded Coconut

1 Tsp Vanilla Extract

1 Cup Raisins

1 Tbsp All Purpose Flour

1 Cup Chopped Pecans (Optional)

Crust:

Cut butter into dry ingredients with pastry blender until crumbly. Press into an ungreased 13 x 9” pan.

Filling:

Melt butter, add eggs and remaining ingredients. Mix and pour over crust. Bake at 350F for 30 to 35 minutes. Cut when cool.

Comments

Janice's Brazillian Cheese Puffs: pão-de-queijo

yield: 12 Ingredients: 2 eggs ⅓ cup vegetable oil ¾ cup whole milk 1 tsp salt ½ cup mozzarella cheese (or mix of mozzarella and parmesan, cheddar, gouda or other melting cheese) 2 ½ cups polvilho doce (Brazilian sweet manioc starch) or tapioca starch 1 tsp baking powder Directions: Oil muffin tins to hold 12 queijos. Preheat oven to 435° F. Beat eggs, oil, milk, salt and cheese together in a blender. Add ½ cup of polvilho doce (starch) at a time to the egg mixture and beat well after each addition. Use a rubber spatula to scrape the sides if necessary. Add baking powder and pulse 2 to 3 times to mix well. Divide mixture among muffin cups, filling them about half way. The dough expands a lot when baking. Bake until puffed and golden brown. Serve hot. Enjoy! Janice Fung’s recipe

7 Layer Dip

7 Layer Dip 16 servings A delicious seasoned dip filled with our favorite fiesta flavors! Only takes 15 minutes. Ingredients · 1 ¼ cups salsa · 16 ounces refried beans canned · 2 tablespoons milk · 8 ounces cream cheese softened · ½ cup sour cream · 2 tablespoons taco seasoning · 1 cup guacamole prepared · 1 ½ cups cheddar cheese · ½ cup black olives or tomatoes · 4 sliced green onions Instructions --Place salsa in a sieve to drain any liquid. (This keeps your dip from getting runny.) --Combine refried beans and milk (or you can use the liquid from the salsa if you prefer) until smooth. Spread this into the bottom of a 9x13” pan. --Combine cream cheese, sour cream and taco seasoning with a mixer on medium. Spread over refried beans. --Spoon guacamole over cream cheese and gently spread. Repeat with dr

Watermelon Salad with Mint and Feta

Yummy! Feta, mint & avocado are the perfect tangy, creamy, and fresh counterpoints to the juicy watermelon. Ingredients Dressing ⦁ 2 tablespoons ⦁ extra-virgin olive oil ⦁ 3 tablespoons lime juice ⦁ ½ garlic clove, minced ⦁ ¼ teaspoon ⦁ sea salt For the salad ⦁ 5 cups cubed watermelon ⦁ 1 heaping cup diced English cucumber ⦁ ¼ cup thinly sliced red onions ⦁ ⅓ cup ⦁ crumbled feta cheese ⦁ 1 avocado, cubed ⦁ ⅓ cup torn mint or basil leaves ⦁ ½ jalapeño or serrano pepper, thinly sliced, optional Sea salt Instructions 0. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt. Alternatively, you can put ingredients into a lidded jar, and shake well. 0. Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve. Enjoy! www.loveandlemons.co

Burnaby Community Kitchens

Search This Blog