The Best Butter Tarts Recipe From Sratch.

My all time favorite treat as a child was butter tarts.  My mom made them at Christmas and I soon learned how to make them for my own family.  There is something about the sweet, chewy raisin centres that are to die for.

 

Crust

(Makes enough for 3 pies so you can freeze what you don’t use, or half the recipe)

  • 4.5 c. white flour
  • 1 c. whole wheat flour
  • 1 tbsp. brown sugar
  • 1 egg, beaten lightly
  • 1 tbsp. white vinegar
  • 1 lb. butter or lard

Directions for crust:

  1. Mix first 3 ingredients well.
  2. Combine egg, vinegar and 1 c. cold water in a glass measuring cup.  Mix well.
  3. Cut butter or lard into dry mixture with pastry cutter until pieces are pea-sized.
  4. Add water mixture, a bit at a time, while tossing with a fork, until dough will form a ball.
  5. Kneed a few times to make a ball.  Roll out half of the dough to about 1/4 inch thick or thinner, as preferred.  Cut into circles with large round cookie cutter or wide mouth mason lid.
  6. Press dough carefully and evenly into un-greased muffin tin.
  7. Freeze extra dough for another day.

Tart Filling:

  • 1 c. raisins
  • 1 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/4 c. melted butter

Directions for filling the tart shells:

  1. Combine and mix tart filling ingredients in a bowl.
  2. Spoon the filling into the tart shells, about 3/4 full.
  3. Bake at 375F for 15-17 min.
  4. Allow to cool in muffin tin for 10 minutes.
  5. Remove from tins carefully and cool fully.

This post has been linked to Farm Girl Friday Blog Fest #14.

Oat Flour Vegetable Crackers Recipe

We hardly ever have crackers in the house.  Not because I have anything against healthy, wholesome crackers, but because every time I look at them in the grocery store I think to myself “I can make those” and I pass them over.  Then I go home and don’t make them.  Crackers aren’t hard to make, but if you have kids in the house who would eat them like chips given the opportunity, they are hard to keep in stock.

A lot of commercial crackers contain preservatives, artificial color or flavour, and possibly high fructose corn syrup or trans fats.  They are for the most part, just another processed food.  They don’t have to be though.  Tasty crackers can be made from good, wholesome ingredients as well.  This recipe tastes something like vegetable crackers, but the ingredients are much more simple.  Check out Nabisco Vegetable Thins.

Ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), CANOLA AND/OR SOYBEAN AND/OR PALM AND/OR PALM KERNEL AND/OR PARTIALLY HYDROGENATED PALM KERNEL OIL,  DEHYDRATED VEGETABLE BLEND (CONTAINS CARROTS, ONIONS, CELERY, RED BELL PEPPER, CABBAGE, TOMATO, PARSLEY), SUGAR, SALT, LEAVENING (MONOCALCIUM PHOSPHATE, BAKING SODA), DEXTROSE, HIGH FRUCTOSE CORN SYRUP, ONION POWDER, HYDROLYZED SOY AND WHEAT PROTEIN, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), NATURAL FLAVOR, ARTIFICIAL COLOR, DISODIUM GUANYLATE (FLAVOR ENHANCER).

NOT good.  MSG, HFCS, Trans fats, artificial color and flavor.  Try this recipe that contains nothing but good, wholesome ingredients!

Homemade vegetable seasoning. Dehydrate then grind the vegetables to a powder. Green onions, zucchini, carrots, tomatoes, peppers, leeks and more!

Ingredients:

  • 1 ½  to 1 3/4 c. oat flour
  • 1 ½ Tbsp. brown sugar
  • 2 Tbsp. vegetable seasoning
  • 1 Tbsp. sesame seeds
  •  ½ tsp. salt
  • ¼ tsp. paprika
  • 4 Tbsp. butter
  • ¼ c. water
  • ¼ tsp. vanilla
  • salt to sprinkle on top

Directions:

  1. Preheat oven to 400F.
  2. Whisk first  6 ingredients together.
  3. Cut butter into dry mixture with a pastry cutter until it is pea-sized and crumbly.
  4. Mix water and vanilla together.  Toss into dry mixture with a fork until dough makes a ball.  If dough is too sticky add more flour by the Tbsp. as needed.
  5. With a sheet of parchment paper over top, roll out dough on a baking stone (or on any cookie sheet, but with parchment underneath as well.)  Roll as thin as you can.
  6. Sprinkle with salt as desired.
  7. Cut into squares.
  8. Bake at 400F for about 8-10 minutes or until crackers are starting to turn golden and getting firmer.  Don’t bake them so long they crumble!
  9. Cool a few minutes on baking sheet then using a metal flipper, transfer to cooling rack and cool fully.

Notes:

  • This recipe can be made with whole wheat or spelt flour in place of oat flour.
  • To make a plainer version of this cracker omit the vegetable seasoning and sesame seeds.
  • I make my own vegetable seasoning by dehydrating and then blending to a powder vegetables such as green onions, carrots, tomatoes, peppers, zucchini and more.

Adapted from Kitchen Stewardship’s Cracker Recipe.

This post has been shared on The Morristribe’s Homesteader Carnival #17.