Butter Tarts Taste Good, and Won't Boil Over

Summary


Mary Beck of Stonewall had asked for readers' help to locate a recipe called never-boil-over butter tarts. Thanks to Dorothy Parry, Catherine Stachnyk, France Cewick, Pat Sobotkiewicz, Joyce Scanlon, Anna Kidd, Florence Rebenchuk, Emily Lucko, Mildred Hamilton, Lydia Janzen, Barb Spriggs, Signy Stokes, Penny Wakun, Sylvia Moloney, Arline Botham and Linda Snider of Glenboro. The recipe Mary wanted is reprinted today, and several readers wrote that it is originally from a CJOB Pot Luck with Peter Grant cookbook and was contributed by a radio listener.

Helen Schmautz was looking for a raisin oat cake recipe that after baking is put back in the oven to toast a coconut topping. Thanks to Doreen Dick, who supplied the recipe that follows, and also to Barbara Johnston, Mildred Hamilton, Anne Vivier and Lorraine Best of Beausejour for their recipes.

Taste Tester Notes: This makes a very moist and very good cake. As soon as the cake is baked, spread topping on as evenly as you can and immediately return to oven to broil. I used 250 ml (1 cup) coarsely chopped pecans in the topping. The topping ingredients will bubble together under the broiler. Watch carefully while broiling to ensure topping does not burn.

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Extract


Butter Tarts Taste Good, and Won't Boil Over

Today's column fills two dessert requests from readers.

Mary Beck of Stonewall had asked for readers' help to locate a recipe called never-boil-over butter tarts. Thanks to Dorothy Parry, Catherine Stachn...

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