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Classic Canadian Butter Tarts
Classic Canadian Butter Tarts
Yields 12 tarts
1/2 cup packed brown sugar
1/3 cup melted butter
1/3 cup dark corn syrup
1 large egg
Pinch of salt
Preheat oven to 350°F
Mix together brown sugar, melted butter, dark corn syrup, and salt until thoroughly combined. Mix in egg until well-incorporated.
Fill tart shells 2/3 full with butter tart mixture. Bake for 20 minutes or until pastry is golden brown and filling has just started to bubble. Remove from oven and allow to cool completely before serving.
Country Peach Pie
Country Peach Pie
Yields 1 pie
2 homemade or store-bought 9-inch pie crusts
8 - 10 ripe peaches
3/4 cup plus 2 teaspoons granulated sugar, divided
1/3 cup all-purpose flour
Preheat oven to 425°F.
Peel peaches with a vegetable peeler. Slice peaches until you have 6 cups. Add 3/4 cup sugar and flour to peaches and mix until well combined.
Roll out pastry and line 9-inch pie pan. Fill pastry with peach mixture. Dampen edges of pastry with water. Roll out remaining pastry and cut into 1/2-inch strips. Arrange over peaches in a lattice pattern. Seal edges and trim away any excess. Reserve excess pastry for another use.
Brush top crust with water and sprinkle with 2 teaspoons sugar. Bake on middle rack in oven for 10 minutes at 425°F. Decrease heat to 350°F and bake for 50 minutes or until crust is golden and peaches are cooked.
Remove from oven and allow to cool on cooling rack. Serve with whipped cream or vanilla ice cream if desired.
Roasted Sweet Potatoes
Roasted Sweet Potatoes
Yields 10 servings as a side dish
5 large sweet potatoes
4 - 5 tablespoons olive oil, divided
2 teaspoons dried thyme
1/4 teaspoon salt
Preheat oven to 425°F.
Clean and peel sweet potatoes. Cut sweet potatoes into 1/4-inch slices. Put in a bowl of water to stop them from turning brown. Remove sweet potatoes from water and dry with a kitchen towel. Place in a large bowl and add 4 tablespoons olive oil and thyme. Add more olive oil if needed until all of the sweet potatoes are coated. Mix well. Line a baking pan with aluminum foil and grease with a small amount of olive oil.* Place sweet potatoes on pan in a single layer. Bake for 20 minutes in middle of oven. Turn sweet potatoes over and bake for an additional 10 - 20 minutes until cooked, but not browned. Remove from oven and sprinkle salt over top of cooked sweet potatoes. Repeat from * until all sweet potatoes have been cooked.
Grandma's Tea Punch
Grandma's Tea Punch
Yields approximately 14 cups (3.5 L) or 14 servings
3 cups (750 ml) brewed black tea, cooled
3 cups (600 g) granulated sugar
1-1/2 cups (375 ml) water
1-1/2 cups (375 ml) lemon juice
2-1/4 cups (560 ml) grape juice
4-1/2 cups (1 litre + 125 ml) Ginger Ale
Ice cubes (optional)
In a medium saucepan over medium heat, stir sugar and water constantly until the sugar has completely dissolved. Remove from heat and allow to cool completely. While the sugar syrup is cooling, juice lemons and strain juice through a sieve. Mix tea, sugar syrup, lemon juice, and grape juice together in a punch bowl. Just before serving, add Ginger Ale and ice cubes.
