Directions Place flour and salt in the bowl of a food processor. Process lightly for 30 seconds to combine. Add butter and shortening. Process for 1 minute, listening carefully. The loud thumps of the frozen butter and shortening will diminish as the chunks get smaller. Pause frequently to check. When pieces are smaller than a pea, add water. Continue processing until the dough forms large clumps. Turn out onto a floured surface. Gently form into a flattened ball, wrap in parchment or waxed paper, and chill for at least 1 hour or up to 2 days. Dust with flour and roll out under parchment to prevent sticking. Makes enough for 2 dozen tarts or one double-crust pie. Preheat Oven to 350°. Place raisins in a heatproof bowl and cover with boiling water. Allow to soak while assembling the rest of the ingredients. Beat together butter and brown sugar. Add corn syrup, eggs, vanilla, and lemon juice. Drain (but not completely) raisins and add to mixture. Fill pastry-lined tart pans or muffin cups ¾ full. Bake for 17–20 minutes until dark brown on top and pastry is lightly browned. Sprinkle with sea salt immediately upon removing them from the oven. Sticky Toffee Pudding with Caramel Sauce by Boomers & Beyond Magazine Ingredients Puddings • 1 cup pitted dates, chopped • 1/2 tsp baking soda • 5 tbsp unsalted butter, softened • 1/4 cup sugar • 1/4 cup packed light brown sugar • 1 large egg • 1 1/2 cups all purpose flour Caramel Sauce • 1 cup packed light brown sugar
Directions Preheat your oven to 350°F.
Lightly grease 6 jumbo muffin cups or 9 standard muffin cups. Bring to a boil 1 cup of water and the chopped dates in a saucepan. Remove from the heat and stir in the baking soda; warning, the mixture will foam. Set aside. With an electric mixer, cream the butter with both sugars in a medium bowl until the mixture is light and creamy. Beat in the egg. Stir in one- third of the date mixture (liquid included). Fold in half of the flour. Stir in another one-third of the date mixture, fold in the rest of the flour, and stir in the rest of the date mixture. Divide the batter among the muffin cups. Bake for 20 to 24 minutes if using jumbo cups, 15 to 19 minutes if using standard- sized cups, a toothpick inserted comes out clean when ready. While the pudding is baking, prepare the caramel sauce: Combine all the ingredients in a saucepan and bring to a boil, stirring a few times. Pour about a third of the hot caramel over the puddings while still in the tins. When it’s time to serve the puddings, preferably while they’re still warm, plate them and pour the remaining caramel sauce over them. Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Note: To prepare these cakes ahead of time, bake them as directed, then let them cool to room temperature, where they can remain for several hours, covered. Just before serving, plate the cakes and reheat them briefly in the microwave -just so they’re warm. Then prepare the caramel sauce and pour it over the cakes.
• 3/4 cup heavy cream • 3 tbsp unsalted butter
Freshly Baked at Burkes Produce Market Warm up your holidays with our scratch-made favorites: Jumbo Muffins • NY Style Cookies Cookie Packs • Protein Balls Healthy Haystacks Perfect for sharing, gifting, or indulging yourself. Pre orders available (24hr notice): email Info@burkesproducemarket.ca
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6548 Sunset Rd, St. Thomas, ON, N5P 3S8 • www.burkesproducemarket.ca
CHRISTMAS IN PORT STANLEY – 24 – HOLIDAY COOKBOOK
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