One might be tempted to argue that these are not English . . . but they do very closely resemble little Scottish fruit tarts, which are almost exactly the same . . . except that the Scottish version contains some whiskey and lemon, instead of vanilla.



Although they are claimed to be a Canadian Treat . . . having looked at the Scottish recipe for a similar tart . . . one can clearly see that these delicious butter tarts have their roots firmly planted in Scottish soil . . .



Imagine a rich and flaky pastry . . . with a buttery filling, all gooey and rich and stogged full of lovely dried currants . . .



You could use sultanas or course, and or nuts . . . or even all three. You could even add chocolate chips . . .



We like them just plain . . . with currants.



They never last long in this house. It's impossible to eat just one.

Seriously.




*Gooey Butter Tarts*
Makes 12
Printable Recipe

Flaky pastry filled with a gooey sweet filling, all buttery and filled with currants. These are the best!

For the Pastry:
6.5 ounces of plain flour (1 1/2 cups)
1/4 tsp salt
2 ounces cold butter, cubed
2 ounces cold shortening, cubed
1 egg yolk
1 tsp vinegar
ice water

For the Filling:
3.75 ounces of Soft light brown sugar (1/2 cup packed)
4 fluid ounces golden syrup (1/2 cup)
1 large free range egg
2 TBS butter, softened
1 tsp each vanilla and white vinegar
pinch salt
3 ounces dried currants (1/2 cup packed)

Whisk the flour and salt for the pastry together in a bowl. Drop in the butter and shortening and cut it in with two round bladed knives until the mixture resembles coarse crumbs. Whisk the egg yolk together with the vinegar and add enough ice water to equal 75 ml. (1/3 cup) Gradually sprinkle this over the flour mixture, stirring it in with a fork until the pastry holds together. Shape into a disc, wrap in cling film and chill in the refrigerator for about an hour.

For the filling, whisk the sugar, golden syrup, egg., butter, vanilla, salt and vinegar together vigorously. Set aside.

Preheat the oven to 230*c/450*F/ gas mark 7.

Roll out the pastry on a lightly floured surface to 1/8 inch thickness. Stamp out rounds with a 4 inch round pastry cutter. Fit into shallow bun tins. Drop a few currants into the bottom of each. Top off with some of the egg mixture, filling 3/4 full.

Bake in the bottom third of the heated oven for 12 minutes, or until filling is puffed and bubbly and the pastry is golden brown. Remove from the oven. Let stand one minute, and then immediately loosen and remove to a wire rack to cool completely before eating.

I don't think I ever tasted a Chocolate Chip cookie when I was growing up. We had peanut butter, or oatmeal . . .



Sometimes my mum would bake her Molasses Cookies . . . great big soft cookies, like pillows . . . they were so good with ice cold glasses of milk. They are still our favourites and one of the things we all really look forward to having when we go home.



It doesn't matter how many times I make them . . . mine somehow never taste as good as the memory of hers . . .



I think I discovered Chocolate Chip Cookie, or Toll House Cookies as they were called then, early on in my adulthood . . . the recipe pinched off of the back of a bag of chocolate chips . . . they were a real favourite of my children's, well, everyone's really!



This is a sort of glorified version of those . . . chock full of semi sweet chocolate chips and crushed chocolate covered Toffee bars, or Dime Bars as they call them over here. (Skor Bars in North America)



Each bite is chewy, buttery, crunchily moreishly scrummy yummy!! A little tin of these would make the perfect gift for someone you love . . . or . . . for YOU! tee hee!



*Chocolate and Toffee Cookies*
Makes about 3 dozen or so
Printable Recipe

Tasty little bites that are a delicious twist on the traditional Chocolate Chip cookie. Filled to the brim with tasty chocolate covered Toffee Bits and semi sweet chocolate bits. They make the perfect gift for that special someone on your list.

6 ounces (3/4 cup packed) Light brown Muscovado Sugar
4 ounces (1/2 cup) unsalted butter, at room temperature
1 tsp vanilla
1 large free range egg
6 1/2 ounces (1 1/4 cups) plain flour
1/2 tsp bicarbonate of soda
pinch salt
6 ounces semi sweet chocolate, cut into small bits
5 ounces chocolate covered toffee bars, hammered into small bits with a rolling pin
(About 5 28g Dime bars, which are like Skor bars in America)
(I hammer them while they are still in the pack, before I open them)

Preheat the oven to 190*C/375*F/ gas mark 5. Line several baking sheets with parchment paper. Set aside.

Cream the butter and sugar together until light and fluffy. Beat in the vanilla and egg. Sift together the flour and baking soda. Stir into the creamed mixture, just until blended. Stir in the chocolate bits and chocolate covered toffee bits.

Drop by the heaped teaspoonful onto the prepared baking sheet, leaving 2 inches of space between each one.

Bake until golden brown, about 10 minutes. Remove from the oven and let sit for several minutes before scooping off onto a wire rack to finish cooling completely. Store in an airtight container.

 

It's not even officially winter yet, and most of the UK has been blanketed in a ton of snow and suffering with sub zero temperatures, something which is a rarity in this country, especially this early in the year. In the UK, snow and cold are serious business!



It doesn't take much to bring the country to a standstill . . . roads close, airplanes are grounded, trains stop running . . . schools and shops close . . .



This is the perfect time to closet yourself indoors . . . next to the warm fire . . . and sup on hot bowls of soup. This delicious soup fits the bill perfectly. Gently spiced and warming, with just a hint of sweet honey, it has gone down a real treat!



*Curried Parsnip and Apple Soup*
Serves 4
Printable Recipe

A deliciously spicy soup. Heart warming.

50g of butter (a scant 1/4 cup)
1 TBS olive oil
2 large onions, peeled and diced
2 fat cloves of garlic, peeled and finely minced
1 tsp ground cumin
fine sea salt and freshly ground black pepper to taste
1 heaped tsp of curry powder
1/2 tsp ground ginger
700g of parsnips, peeled and cut into chunks (about a pound and half)
1 medium Bramley Apple peeled and cut into chunks (you can use 2 Granny Smith Apples peeled and cut into chunks)
2 TBS runny honey
1 1/2 litre of good chicken stock (6 cups)

To Garnish:
Indian Spiced Croutes (see below)
coarsely chopped salted cashew nuts

Heat the butter and olive oil in a large saucepan over medium heat. Add the onions and cook gently until softened. Stir in the garlic, the parsnips and the apple. Add the spices and honey and stir to coat. Cover and allow to sweat over low heat for about 15 minutes, stirring occasionally. Add the chicken stock and bring to the boil. Reduce the heat to a simmer and simmer until the vegetables are very soft. Remove from the heat and blitze until smooth with an immersion blender (stick blender). Season to taste with salt and pepper. Ladle out into heated bowls. Float a couple of Indian Spiced Croutes on top and add a scattering of chopped cashew nuts. Serve immediately.

*Indian Spiced Croutes*
Makes 8

Crunchy little toasts to float on top of your soup. I like to cut them into pretty shapes, but you can just cut them into squares or rectangles if you like.

4 slices of good hearty white bread
2 ounces softened butter (1/4 cup)
1/4 tsp of garlic powder
1/4 tsp ground cumin
1/4 tsp of ground coriander
1/4 tsp curry powder
a pinch of hot chili powder

Mash the softened butter and spices together until well mixed. Set aside.

Heat the grill and then toast the slices of bread under the heated grill until lightly toasted on both sides. Cut into shapes and then spread some of the spiced butter on top of each shape. Return to the grill and toast until the butter is sizzling and toasted. Remove from the grill and float on top of your soup.

I'm going out later this morning to visit the ladies on my visiting teaching list. I wanted to bring them something special to show them that I love them and I thought that there's nothing that says "lovin' like somethin' from the oven!"



My Visiting Teaching partner plus all the ladies we visit have young children and so I thought they'd just love to get some Candy Cane Cookies.



I always made these for Christmas when my own kiddies were growing up and they used to love them, so I thought their children would enjoy them as well.



They look a bit complicated, but really they're not. If you are good at making ropes with play dough, then you are good at making these.



Coz that's all it basically is . . . making ropes and twisting them together.
Once baked, you get a tasty almond flavoured buttery cookie . . . shaped like a Candy Cane!



Of course I can't leave well enough alone and I like things to be a bit pretty, so I always melt some white choclate and drizzle it over top and then throw on some cake decorations. Here I used non-pareils, silver dragees and some edible glitter!



Don't they look pretty! I hope that they like them!



*Candy Cane Cookies*
Makes about 30 cookies
Printable Recipe

Two toned cookies, delicately almond flavoured and buttery, easily shaped into candy canes!

for the white dough:
4 ounces butter softened (1/2 cup)
3 ounces caster sugar (1/3 cup plus 1 TBS)
1 egg yolk
1/4 tsp almond essence
6 1/2 ounces plain flour (approximately 1 1/4 cup)

For the red dough:
4 ounces butter softened (1/2 cup)
3 ounces caster sugar (1/3 cup plus 1 TBS)
1 egg yolk
1/4 tsp almond essence
2 tsp red food colouring
6 1/2 ounces plain flour (approximately 1 1/4 cup)

Preheat the oven to 220*C/425*F/gas mark 7.

Make the white dough first. Cream together the butter and sugar until light and fluffy. Beat in the egg yolk and almond essence. Beat in the flour until well blended. Shape into a ball, wrap in cling film and chill for 30 minutes.

To make the red dough do exactly the same except beating in the food colouring along with the egg and almond. Wrap in cling film and chill for half an hour.

To make, tear off walnut sized pieces of the red dough. Using your palms, shape into ropes about 1/4 inch in diameter and 5 inches long. Do the same with the white dough. Twist the ropes together and then bend the top into a curve like a cane. Place on ungreased baking sheets, at least one inch apart.

Bake for about 8 minutes, or until lightly browned on the bottom.

Transfer to a wire rack to cool. Store packed in an airtight container between layers of parchment paper.



Voucher Codes is having a baking contest to celebrate Christmas Baking. You can find all the details here. This has been my entry into the contest. To enter you can bake a cake, cupcake, bread, pie, cookie or anything else that says "Christmas" to you. The winner will receive a £150 John Lewis Voucher and two runner's up will each receive £25 Lakeland Vouchers. Sounds like a good deal to me!

When my family was growing up I always liked to cook them a special breakfast on Christmas morning.



Sometimes it would be an overnight breakfast casserole that I make with croissants, eggs, ham, mushrooms and cheese . . .other times it would be bacon and eggs.



More often than not though it would be either pancakes or French Toast, two dishes which my children loved most of all.




These delicious pancakes are moist and fluffy, with a slightly sweet and spicy apple flavour. The apple syrup makes the scrummiest topping.



Sizzling and savoury grilled sausages are wonderful on the side.



Your family will thank you and think that you are just the most brilliant cook ever.



*Applesauce Pancakes with a Spicy Apple Syrup*
serves 4
Printable Recipe

The perfect holiday breakfast!

4 1/4 ounces plain flour (1 cup)
1 TBS sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
250ml of applesauce (1 cup)
1/4 tsp freshly grated orange zest
1/4 tsp vanilla extract
2 large free range egg yolks, beaten
1 TBS butter, melted
2 large free range egg whites

Whisk together the flour, sugar, bakiin gpowder, salt, and cinnamon. Blend the applesauce, orange zest, vanilla, egg yolks and butter together. Stir them into the flour mixture. Beat the egg whites until stiff but not dry. Fold them into the batter.

Heat a large nonstick skillet over medium high heat. Lightly oil. Ladle the batter on in large spoonfuls, spreading it out to about 4 inches in diameter. Cook until bubbles break all over the surface. Flip over and brown on the other side. Keep warm in a low oven until all are cooked. Serve warm with spiced apple syrup and pats of butter.

*Spiced Apple Syrup*
Makes 1 1/2 cups

Delicously sweet and spicy.

1 pint cloudy pressed apple juice
11 1/2 ounces of soft light brown sugar (1 1/2 cups packed)
1 inch cinnamon stick
1 1/2 tsp whole cloves

Combine the ingredients in a saucepan. Bring to the boil. Reduce the heat to medium and cook until the liquid has reduced to about half, forming a syrup. Scoop out the cinnamon stick and the cloves. Serve warm.

Around this time of year my mind turns to the art of making delectable homemade Christmas treats and gifts! Wrapped up in pretty packages and bows, they are a wonderful way to share the joys of the Christmas season.



I start in late November, so that by the time the week before Christmas rolls around I have a beautiful assortment ready to give to my friends. You'll find that most things can be quite easily frozen in airtight containers.



This helps to spread the expense and the work throughout the month, and helps to keep me in a Christmassy mood the whole month through.



I just love this exercise. I think it goes back to the times when I had a large and growing family. I always baked tons and tons for our Christmas holidays . . . with the size of our extended family and all of our friends, doing so just made sense.



I've never had anyone turn down a gift of a delicious homemade treat yet!



This tasty nut brittle makes the perfect gift. Not only is it quick to do, but it's also very easy. I do not recommend doubling the recipe. I always make it in single batches. It's so easy and quick though, that's not a problem really.



Buttery, crunchy and absolutely filled to the hilt with lovely buttery salty cashew nuts. This is everyone's favourite! The only problem you will have with this is to keep from eating it all yourself! Seriously!



*Cashew Nut Brittle*
Makes about 1 pound
Printable Recipe

Sweet, crunchy and buttery . . . and just stogged to the hilt with salty cashew nuts!! Quick and easy in the microwave!

7 ounces of caster sugar (1 cup)
4 fluid ounces of golden syrup (1/2 cup, can use light corn syrup)
8 ounces of whole salted cashews (2 cups)
(crush them a bit with your hands so that some are whole and some
are broken)
1 tsp unsalted butter
1 tsp vanilla extract
1 tsp bicarbonate of soda

Butter a large shallow baking tin and set aside.

Place the sugar and golden syrup into a deep 2 litre glass casserole dish. Stir together with a fork. Place in the microwave, uncovered. cook on high for 4 minutes. Remove from the microwave and stir in the cashew nuts. Return to the microwave and cook on high for 3 to 5 minutes. The time depends on the strength of your microwave. The nuts should only be light brown. Remove from the microwave and stir in the butter and vanilla. Return once again to the microwave and cook on high for 1 to 2 minutes longer, again this timing depends on the strength of your microwave. Remove from the microwave and carefully stir in the soda, mixing it in well. Pour onto the prepared baking sheet, spreading it out thin with a fork. Allow to cool and harden for about 60 minutes before breaking into pieces. Store in an airtight container.

NOTE - DO TAKE CARE WHEN HANDLING HOT SUGAR MIXTURES!!! They are very hot and you can get a really nasty burn!

This recipe can be easily varied by using different nuts, or a mixture of nuts, adding coconut, etc.

One of the things I love most about Christmas are Mince Pies! Christmas and Mince Pies go together just like peas and carrots. You just can't have one without the other.



Mince pies are another one of those things that people either love or hate . . . kinda like fruit cake. In this house we both happen to be lovers of both!



Just one bite of a well made mince pie brings to my mind a host of sugared Christmas memories . . . and even though we do go through a fair amount of shop bought mince pies every year (Aldi's are the best) I always like to put some Christmas music on the stereo and spend an afternoon making a batch of my own.



You can buy very good already prepared mincemeat in jars of course. There really are some lovely versions out there. (Marks and Spencer's come to mind!) Or you can be really industrious and make your own! It's not all that hard and is quite, quite delicious! I sometimes add chopped glace cherries and or dried cranberries to mine as well, depending on what kind of mood I am in.



Todd just can't get enough of them. (I confess . . . neither can I!!)



*Open Mince Pies*
Makes 2 to 3 dozen
Printable Recipe

These pies have a lovely flakey pastry that is made entirely in the food processor. You can use your own homemade mincemeat, or purchased. I have given the homemade recipe below. It's the best!

For the Pastry:
450g of plain flour (3 1/2 cups)
250g of unsalted butter (1.1 cups)
the finely grated zest of one lemon
150g of icing sugar, sifted (2/3 cup)
2 small free range egg yolks
milk

1 quantity of mincemeat (see recipe below)
Icing sugar for dusting

To make the pastry, place the flour and butter into a food processor. Give it a quick blitz at high speed to reduce it to a crumb like consistency. Add the lemon zest and the icing sugar and give it another quick blitz. Add the egg yolks and enough milk to bring the dough together while the motor is running. Place into a zip lock bag and allow to chill in the refrigerator for 1 hour, or overnight.

Preheat the oven to 190*C/375*F/ gas mark 5. Working with 1/2 of the pastry at a time, roll it out on a lightly floured board to 1/4 inch thickness. Using a fluted round pastry cutter, cut into rounds to fit into nonstick bun tins.. (shallow tart tins) Place in the tins and fill with a heaped teaspoon of mincemeat. Roll the trimming out and cut into star shapes or Christmas trees slightly smaller than the diameter of each pie. Place in the centre of each, on top of the mincemeat. Bake for 15 to 20 minutes, until the pastry is a pale gold. Leave to cool before slipping out of the tins. Dust with icing sugar. Serve warm or cold. To reheat, place into a 170*C/325*F/ gas mark 3 oven for five minutes. Store in a tightly covered container. These can be quite successfully frozen.



*Homemade Mincemeat*
Makes approximately 1 pound
(enough for approximately 3 dozen mince pies)

A delicious blend of dried fruit, nuts, spices, brown sugar and brandy. (I use apple juice)

150g of currants(1 cup)
125g of raisins (3/4 cup packed)
25g of blanched almonds, finely chopped (1/3 cup)
1 knob of preserved stem ginger, finely chopped
1 eating apple, peeled and grated
50g of shredded beef or vegetable suet (1/2 cup)
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of ground cloves
the finely grated zest and juice of one lemon
2 TBs brandy
1 TBS dark muscovado sugar

Combine all the ingredients in a bowl and set aside for at least 12 hours to macerate.