Recipe Thread

[pomtzu]

A favorite of mine - great for summertime dinners, BBQs, or just any old time. Simple to make and super yummy!



3 Bean Salad

1 can (15 oz) drained cut green beans
" " " wax (yellow) beans
" " " kidney beans

1 bell pepper - chopped
1 onion - chopped
1/2 t celery seed
1/2 t black pepper
1/2 t salt (optional)
3/4 C sugar
1/3 C salad/vegetable oil
2/3 C vinegar

Place beans, pepper and onion in bowl. Mix seasonings, oil and vinegar. Pour over beans and marinate over night.


This is just the basic recipe - you can add other kinds of beans to it such as butter beans, black beans, or other veggies such as shaved carrots or finely diced celery. You may need to make up more of the marinade if you add more ingredients too - depending on how much of the extras that you add.

ENJOY!

[mon]

This is an old Canadian recipe from the prairies. It's easy and excellent. Please make sure to butter the pan well. preheat oven to 350

Butter Tart Slices

1/2 cup butter
1 cup flour
2 tbsp. icing sugar
Mix and press in 8x8 inch pan

Topping

1 cup brown sugar
1 tsp. vanilla
1/4 cup melted butter
1 cup raisins
1 tbsp. vinegar
2 eggs
Mix together and pour over base. Bake at 350 for 30 to 35 mins.

[Karen]

This is an old Canadian recipe from the prairies. It's easy and excellent. Please make sure to butter the pan well. preheat oven to 350

Butter Tart Slices

Wow, that looks really yummy! Will have to try that when the urge to bake hits!

[Catty1]

A woman in my walking group told me that butter tarts are unknown in many of the States. I don't like them, but they are a wonderful caramel-raisin treat for many!

This is a recipe called Canadian Butter Tarts from a BBC web page.

http://www.bbcgoodfood.com/recipes/1...n-butter-tarts

Recipe from Good Food magazine, July 2003

Ingredients

• 375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
• 2 large eggs
• 175g light muscovado sugar*
• 100g raisins
• 1 tsp vanilla extract
• 50g butter, room temperature
• 4 tbsp single cream
• 50g chopped walnuts

* a dark, unrefined brown sugar. Apparently it contains more nurtrients. I think most of us in the Great White North would use brown sugar.

Method

• Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
• Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.
• Spoon the filling into the unbaked tart shells so it’s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.

[Catty1]

http://www.care2.com/greenliving/tum...n-custard.html



Maple Pumpkin Custard (Gluten-free, dairy-free & low-carb!)
(Serves 6)
1 1/3 c. coconut milk (use light if you prefer)
1 c. pumpkin puree (unsweetened)
1/4 c. grade B maple syrup
1 tsp. stevia powder (or eliminate and increase to 3/4 c. maple syrup)
3 large eggs (room temp)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
1/4 tsp. ginger
1/2 tsp. salt


1. Preheat oven to 325 degrees F.


2. Heat up water for a hot water bath. [for roaster in oven later on]


3. In a small saucepan, scald coconut milk over low heat.


4. Beat eggs and maple syrup/stevia in small bowl. Slowly whisk into coconut milk in small amounts (or temper egg mixture by adding spoonfuls of coconut milk into small bowl until eggs reach the same temperature as coconut milk. Then add the egg mixture into the saucepan.)


5. Whisk pumpkin, spices, and salt in a small bowl. Add into saucepan and blend well.


6. Pour about 3/4 c. of mixture into ramekins (it should make 6). Place ramekins in a large enough roasting pan and fill pan with hot water until it reaches halfway up the sides of the ramekins.


7. Carefully place pan in oven and bake for 45-50 minutes, or until custard is mostly set but the center still jiggles when shaken.


8. Let cool on a wire rack. Enjoy warm or refrigerated with your choice of toppings (nuts, ginger, coconut ice cream)!

[Karen]

http://www.care2.com/greenliving/tum...n-custard.html



Maple Pumpkin Custard (Gluten-free, dairy-free & low-carb!))!

Now now, not everyone's tummy needs dairy-free gluten free stuff! I wonder if this could be made with actual milk - skim milk, instead of coconut milk ... at least they say you can skip the Stevia by using more syrup!

Thanks, bumping up this thread reminded me - I want to try that Butter Tart Slices recipe - and there's a chance to bring a dessert for next week's church service, and as it is Worldwide Communion Sunday, it would be fun to bring a Canadian dessert!

[Catty1]

Karen, that gluten-free pumpkin whatever recipe was written that way. It did say you could eliminate the Stevia and add more maple syrup. I just might try it!