What's On My Plate » chatelaine http://whatsonmyplate.net What I'm Eating Now Mon, 30 Jan 2012 05:21:23 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Gooey Butter-Tart Squares http://whatsonmyplate.net/2010/02/03/gooey-butter-tart-squares/ http://whatsonmyplate.net/2010/02/03/gooey-butter-tart-squares/#comments Wed, 03 Feb 2010 12:54:05 +0000 Tonya http://whatsonmyplate.net/?p=1530 The other day  I was REALLY craving butter tarts but didn’t want to go out and buy some.  That’s when I got the brilliant idea of MAKING them.  Now since butter tarts a Canadian specialty it’s not that easy to find recipes for them.  Well not enough recipes with feedback to be [...]]]> The other day  I was REALLY craving butter tarts but didn’t want to go out and buy some.  That’s when I got the brilliant idea of MAKING them.  Now since butter tarts a Canadian specialty it’s not that easy to find recipes for them.  Well not enough recipes with feedback to be able to discern how delicious the recipes are.  I ended up on the Chatelaine website where I came across this recipe for butter-tart bars.  I was totally on board with the idea of making bars because I was feeling a bit too lazy to make individual tarts and rolling dough (or whatever is required) so this pat in the pan dough thing was right up my alley.

I halved the recipe and substituted pecans for raisins since raisins freak me out.  I guess this turned out a bit like a quick pecan pie more so than like butter tarts.  I think next time I would increase the amount of filling because I did miss some of the gooeyness.  But seriously, these are pretty delicious.  As in I could eat the whole pan tonight kind of delicious.  But I won’t because that would be obscene.

Stay tuned, I’m all about making butter tarts from scratch!

GOOEY BUTTER-TART BARS

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup butter , at room temperature
  • 4 eggs
  • 2 tsp vanilla
  • Generous pinch of salt
  • 2/3 cup granulated sugar
  • 2/3 cup corn syrup
  • 2 cups raisins
  1. Preheat oven to 350F. Lightly grease two 8-inch square pans or one 9×13-inch pan. Measure 1½ cups flour into a small bowl along with the brown sugar and butter. Stir together until well blended.
  2. Firmly press the mixture into the bottom of the prepared pans. Bake in the centre of the preheated oven until light brown and set, about 12 to 14 minutes. Remove the pans to a rack while preparing the filling. Leave the oven temperature at 350F.
  3. To make the filling, whisk the eggs with the vanilla and salt until foamy. Beat in the granulated sugar. Gradually beat in remaining flour. Stir in the corn syrup, then raisins. Pour the filling over the partially cooked base.
  4. Immediately return the pans to the oven and continue baking until the squares are well browned and the edges start to pull away from the sides of the pan, about 20 to 23 more minutes. Remove the pan to a rack to cool. The squares will sink slightly and the filling will set as they cool.
  5. Cut into 32 squares. Serve at room temperature. Store, covered, in the refrigerator for up to 4 days, or freeze for up to 6 months.

(via Chatelaine)

]]> http://whatsonmyplate.net/2010/02/03/gooey-butter-tart-squares/feed/ 7 Sweet-pepper and butternut-squash soup http://whatsonmyplate.net/2009/10/15/sweet-pepper-and-butternut-squash-soup/ http://whatsonmyplate.net/2009/10/15/sweet-pepper-and-butternut-squash-soup/#comments Thu, 15 Oct 2009 18:42:24 +0000 Tonya http://whatsonmyplate.wordpress.com/?p=922

Butternut squash soup is quite possibly my favourite type of soup.  I love the creaminess (without cream), the sweetness and the fact that it just seems so healthy!  Over the years I’ve played with various recipes.  Some were all squash, some involved apples or apple juice, some were spiced with ginger etc.  I was [...]]]> sweet pepper butternut squash soup

Butternut squash soup is quite possibly my favourite type of soup.  I love the creaminess (without cream), the sweetness and the fact that it just seems so healthy!  Over the years I’ve played with various recipes.  Some were all squash, some involved apples or apple juice, some were spiced with ginger etc.  I was flipping through a donated (to me!) copy of Chatelaine when I saw this recipe.  I liked that it was a mix of roasted peppers and roasted squash.

I made this on a weeknight and was thrilled.  The depth of flavour from roasting the vegetables adds a great smokiness and sweetness to the soup.  The addition of cayenne pepper (I put a bit extra) gave it a nice kick.

This is definitely my fave butternut squash soup recipe of the moment!

Sweet-pepper and butternut-squash soup

Preheat over to 450F.  Cut a peeled large butternut squash into 1/2-in. slices.  Cut 2 orange peppers into quarters.  Spread squash and peppers over 2 large baking sheets.  Drizzle with enough olive oil to lightly coat.  Sprinkle with 1/2 tsp each dried rosemary and thyme leaves or 1 tsp dried thyme leaves.  Add 1/4 tsp salt and pinch of cayenne.  Toss to coat.  Roast in oven, stirring halfway through, until tender, 30 min.  When almost cooked, saute 1 coarsely chopped large onion and 2 minced garlic cloves in an oiled frying pan over medium until tender, 5 min.  Stir in roasted vegetables and 4 cups chicken broth.  Ladle half into a food processor.  Puree until smooth.  Turn into a bowl.  Repeat with second half.  Return all to the pan and heat.  Thin if necessary with broth or water.

(From Chatelaine October 2009)

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