Off Topic Forum...

[~Laura and Nick~ 5]

Butter Tart Squares

Crust:

1/2 cup softened butter

2 tablespoons white sugar

1 - 1/2 cups flour

Cream together butter and sugar and then blend in the flour. Pat into a 9 by 9 inch square pan. Bake for 5 minutes at 350 degrees.

Filling:

1 - 1/2 cups brown sugar

1/4 cup melted butter

2 eggs, beaten

1 tablespoon white vinegar

1 teaspoon vanilla

1 cup raisins

Combine the filling ingredients. Pour over base. Bake until set for about 20 to 30 minutes at 350 degrees.

Fantastic Marilyn, thanks!!!!

I plan on baking a lot of my own stuff when I get down too...I love making bread from scratch (my Grandma taught me) and so I'll be doing that and I'll totally be trying this recipe!!!

Carla, that is so crappy about the chocolate...not that I plan on sitting around eating chocolate all day but still..I'll miss it. I don't like Hershey's either...ew!!!

Krikit, you should TOTALLY do that!

I'd drive to you and buy you out!!! LOL

[Cassie 8]

Laura, if you do your own baking here, be warned -- US flour does not behave like Canadian flour -- it's processed differently. If I remember correctly, you have to buy cake flour to get the same results as Canadian all-purpose -- can't remember for sure. Marilyn, what type of flour do you use?

[Marilyn. 340]

i just use normal flour but when I make bread I use bread flour... I really haven't had any problems with using the regular flour...

[Cassie 8]

i just use normal flour but when I make bread I use bread flour... I really haven't had any problems with using the regular flour...

Ok cool. Just wanted Laura to have a head's up on the flour issue....when my aunt and uncle are in Florida in winter she always brings her own because she hates US flour!

Edited November 2, 2007 by Cassie

[Tinker 0]

WHOA gotta love that.

Came on to check what was up in here and Butter Tart squares are right in front of me!!

I'll give those a try if I ever get a stove..still have to put the tile down in the kitchen before I can get one..

Wedding on the 20th cancelled, changed to the 27th....nope someone else has a wedding, changed to Nov 3rd.. well, a close friend of his and everyone that was invited died Wed, funeral is on Nov 3rd.....soooooooo....

As to the flour, even Jim's grandmother was complaining that it's different then it use to be. Her baking isn't coming out the same.

[Krikit 1,164]

i just use normal flour but when I make bread I use bread flour... I really haven't had any problems with using the regular flour...

Ok cool. Just wanted Laura to have a head's up on the flour issue....when my aunt and uncle are in Florida in winter she always brings her own because she hates US flour!

I was going to ask that question, too, Cassie. lol

Thanks for the recipe, Marilyn! I'll let you know when I make it! mmmmm. butter tarts.

*wonders whether to look into opening a Canadian Stuff store*

[Ban Hammer 13,255]

wanders thru looking for ice

[Sprailenes 47]

I am eating chili mango slices from trader joes. mmm.

[Marilyn. 340]

I just buy the regular store brand flour not the name brand flour....... and I haven't noticed a difference in my baking

I do notice a difference in the store brought cake mixes though... whenever I make one for my Trifle, the cake never gets very high and I sometimes don't have enough cake for the trifle, whereas back in Canada I usually have leftover cake

[misa 2]

Yeah, the flour issue. Canadian wheat contains higher amounts of gluten so recipes calling for "bread flour" you can use "all purpose" in Canada. In the U.S. you need to use bread flour for breadmaking.

Mmm... bread. I should make some this weekend.

[~Nini~ 2]

Bee and I made madeleines yesterday before he headed to work for his evening shift. By that night all 40 of them were gone.

I honestly didn't notice the difference, but maybe that's because I was using a Williams-Sonoma recipe. I'm so happy that they turned out though, even though cleaning the pan was such a b*tch.

[Marilyn. 340]

the only time I really noticed a difference is when you make bread but for other stuff like cookies and cake etc, there really isn't a difference....

[~Laura and Nick~ 5]

Thanks for the heads up Cassie, I'll make sure I just bread flour for bread and regular flower for the other stuff...

You guys are the best

[Marilyn. 340]

Thanks for the heads up Cassie, I'll make sure I just bread flour for bread and regular flower for the other stuff...

You guys are the best

or

Edited November 2, 2007 by MarilynP

[misa 2]

No Knead Bread: http://www.nytimes.com/2006/11/08/dining/081mrex.html

It is awesome but you need to plan ahead of time.