Butter [censored] Helen's Butter [censored] Butter [censored] Butter [censored]
Butter [censored] With Sour Cream Pastry Canadian Butter [censored]
Runny Butter [censored] Traditional Butter [censored]
Quoted message said:Quoted message said:Quoted message said:The other great Canadian sweet treat is Butter [censored].
do you have a good recipe for Butter [censored]? They are a
favorite of mine, but I've never made them.
* Exported from MasterCook *
Helen's Butter [censored]
Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Desserts Pastry
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 Pastry -----FILLING-----
1 cup Brown sugar 1 tsp Butter 1 tsp Flour 1 Egg 1 tsp
Vanilla 1 pinch Salt
1/2 cup Nuts 1 tsp Water
2/2 cup Raisins
Make pastry and line [censored] tin. Cream butter, sugar and flour
Add egg and vanilla to creamed mix. Add nuts, water and
raisins. Put mixture in pastry shells and bake at 400 for 15
to 20 min.
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Per Serving (excluding unknown items): 212 Calories; 11g Fat
(47.4% calories from fat); 3g Protein; 26g Carbohydrate; 1g
Dietary Fiber; 36mg Cholesterol; 267mg Sodium. Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Butter [censored]
Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Canadian Dairy Pies [censored]
Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 cup Butter
2/2 cup Brown sugar -- packed
3/2 tsp Vanilla 1 Egg
4/2 cup Corn syrup
5/2 cup Raisins -- or currants 12 [censored] shells -- lined
with -pastry shells
"These [censored] were the basis for Butter [censored] Pie and
Butter [censored] Squares which appeared in later decades.
Another variation uses maple syrup instead of corn syrup.
...Butter [censored] are uniquely Canadian. There are theories
whether they were adapted from southern pecan pie, old-
fashioned sugar pies, or maple syrup, backwoods or
vinegar pies. Squabbles arise whether or not the [censored]
should be runny or not, and just how runny. Opinions
differ about the use of syrup or sugar only, eggs beaten
or not, currants or raisins, and how the [censored] pans should
be filled."
In bowl, cream together butter, sugar and vanilla.
Beat in egg and corn syrup. Spoon raisins into [censored]
shells; pour in the filling, two-thirds full. Bake in
375F oven for 15 to 18 minutes or until lightly
browned. MAKES: 12 [censored]
SOURCE: The 1st decade chapter in _A Century of Canadian
Home Cooking_ by Carol Ferguson and Marg Fraser
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- - - - - - -
Per Serving (excluding unknown items): 1431 Calories; 51g
Fat (30.3% calories from fat); 8g Protein; 255g
Carbohydrate; 3g Dietary Fiber; 311mg Cholesterol; 759mg
Sodium. Exchanges: 1 Lean Meat; 4 Fruit; 9 1/2 Fat; 13 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Butter [censored]
Recipe By : Serving Size : 16 Preparation Time :0:00
Categories : Canadian Dairy Pies [censored]
Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 cup Raisins 16 [censored] shells -- baked
2/4 cup Butter -- soft
3/2 cup Brown sugar -- lightly packed
4/2 cup Corn syrup 1 Egg 1 tsp Vinegar 1 tsp
Vanilla Salt
Preheat oven to 400F. Sprinkle raisins evenly in baked
shells. In bowl, cream together butter and sugar; beat in
corn syrup, egg, vinegar, vanilla and salt. Pour into
pastry shells, filling each 3/4s full. Bake in 400F oven
for about 10 minutes or just till runny in centre. Let
cool in pan for 1 minute, remove to rack and let cool
completely. Makes 16 [censored]. Source: FOOD magazine From:
Jim Weller
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Per Serving (excluding unknown items): 85 Calories; 3g Fat
(31.4% calories from fat); trace Protein; 15g Carbohydrate;
trace Dietary Fiber; 19mg Cholesterol; 47mg Sodium.
Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Butter [censored]
Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 cup Butter -- softened 1 cup Brown sugar 1
Extra large egg
2/8 tsp Fresh lemon juice
3/2 cup Currants 1 Batch pie pastry
Cream butter and brown sugar together. Beat in egg, lemon
juice, and currants. Continue beating until mixture
bubbles. Roll out Basic Pie Dough and cut rounds to fit
2-1/2" muffin tins. Line muffin tins with pastry. Fill
[censored] shells 2/3 full with currant mixture. Bake at 350
degrees for 20 minutes.
Recipe by: Elizabeth Powell busted by H Peagram
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Per Serving (excluding unknown items): 104 Calories; 4g Fat
(36.2% calories from fat); 1g Protein; 16g Carbohydrate;
trace Dietary Fiber; 31mg Cholesterol; 50mg Sodium.
Exchanges: 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Butter [censored] With Sour Cream Pastry
Recipe By : Serving Size : 24 Preparation Time :0:00
Categories : Pastry Pies
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- -----SOUR
CREAM PASTRY----- 1 cup Butter 1 1/2 cup Flour
1/2 cup Sour cream -----BUTTER [censored]----- 24 [censored]
shells formed from Sour -Cream Pastry OR 2 9" pie -
crusts from pastry 1 cup White sugar 1 cup Seedless
raisins 2 Eggs 1 tsp Vanilla
2/3 cup Butter 4 Tbsp Cream or half-and-half
3/2 cup Broken walnuts
FOR THE PASTRY: Blend butter and flour until the
consistency of coarse oatmeal. Add sour cream and blend
until pastry begins to cling together. Divide dough in
two balls. Wrap in plastic wrap and refrigerate at least
4 hours or overnight. Let dough stand for about 5 minutes
to remove the chill and ease rolling; roll out on a
lightly floured board or on a pastry cloth. Fit into [censored]
pans or pie pans.
FOR THE [censored]: Beat eggs. Combine with remaining
ingredients except nuts, and boil at medium heat for 3
minutes. Add nuts. Fill unbaked [censored] shells and bake for
15 minutes at 375 degrees (F).
From the cook: "These butter [censored] always had rave
reviews. It was handed to me by a next-door neighbor who
grew up in Val D'Or, Quebec. She used to look for me when
I was walking home from school when she freshly baked
them. I loved these [censored]. Unfortunately she passed away a
few years ago, but her daughter left me her recipe. She
said that her mother always enjoyed having me over after
school for [censored] and milk, and she wanted to leave
something behind for me to always remember her by."
From Alonzo Bartley, student in Mechanical Engineering,
SUNY/Buffalo, in the 1998 Reporter recipe contest. Typed
for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 16 Dec 98
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- - - - - - -
Per Serving (excluding unknown items): 153 Calories; 12g Fat
(67.3% calories from fat); 2g Protein; 11g Carbohydrate;
trace Dietary Fiber; 45mg Cholesterol; 112mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-
Fat Milk; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Canadian Butter [censored]
Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Canadian Pies
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 60 ml Butter
120 ml Brown sugar -- packed 3 ml Vanilla 1 Egg 120 ml
Corn syrup 120 ml Raisins -- or currants 12 [censored] shells
"These [censored] were the basis for Butter [censored] Pie and
Butter [censored] Squares which appeared in later decades.
Another variation uses maple syrup instead of corn syrup.
...Butter [censored] are uniquely Canadian. There are theories
whether they were adapted from southern pecan pie, old-
fashioned sugar pies, or maple syrup, backwoods or
vinegar pies. Squabbles arise whether or not the [censored]
should be runny or not, and just how runny. Opinions
differ about the use of syrup or sugar only, eggs beaten
or not, currants or raisins, and how the [censored] pans should
be filled."
In a bowl, cream together butter, sugar and vanilla. Beat
in egg and corn syrup. Spoon raisins into [censored] shells;
pour in the filling, two-thirds full. Bake in 190 C oven
for 15 to 18 minutes or until lightly browned.
SOURCE: The 1st decade chapter in _A Century of Canadian
Home Cooking_ From: Jim Weller Date: 01 Nov 98
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- - - - - - -
Per Serving (excluding unknown items): 121 Calories; 4g Fat
(30.2% calories from fat); 1g Protein; 22g Carbohydrate;
trace Dietary Fiber; 26mg Cholesterol; 64mg Sodium.
Exchanges: 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Prize Winning Butter [censored]
Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Pies [censored]
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- Pastry 1
1/2 cup Flour
1/2 tsp Baking powder
2/3 cup Cold ice water
3/2 tsp Salt
4/2 cup Shortening
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- - - - - - -
Per Serving (excluding unknown items): 132 Calories; 9g Fat
(59.0% calories from fat); 2g Protein; 12g Carbohydrate;
trace Dietary Fiber; 0mg Cholesterol; 109mg Sodium.
Exchanges: 1 Grain(Starch); 1 1/2 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Runny Butter [censored]
Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Canadian Pies [censored]
Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 cup Raisins 16 [censored] shells -- baked
2/4 cup Butter -- soft
3/2 cup Sugar -- brown, lightly packe
4/2 cup Corn syrup 1 Egg 1 tsp Vinegar 1 tsp
Vanilla Salt
Preheat oven to 400F. Sprinkle raisins evenly in baked
shells. In bowl, cream together butter and sugar; beat
in corn syrup, egg, vinegar, vanilla and salt. Pour
into pastry shells, filling each 3/4s full. Bake in
400F oven for about 10 minutes or just till runny in
centre. Let cool in pan for 1 minute, remove to rack
and let cool completely. Makes 16 [censored]. Source: FOOD
magazine (now defunct)
- - - - - - - - - - - -
- - - - - - -
Per Serving (excluding unknown items): 1476 Calories; 51g
Fat (29.1% calories from fat); 7g Protein; 270g
Carbohydrate; 1g Dietary Fiber; 311mg Cholesterol; 730mg
Sodium. Exchanges: 1 Lean Meat; 2 Fruit; 9 1/2 Fat; 16 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Traditional Butter [censored]
Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Canadian Pies [censored]
Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 cup To 1/2 cup raisins 12 [censored] shells -- baked
2/4 cup Butter -- softened, room temp
3/2 cup Brown sugar
4/2 cup Corn syrup 1 Egg 1 tsp Vinegar 1 tsp
Vanilla Salt
*** Do not try using margarine or shortening; only real
butter will do in this recipe.
Preheat oven to 400F. Spoon the raisins into the baked
shells. Cream together butter and sugar; beat in corn
syrup, egg, vinegar, vanilla and salt. Pour into pastry
shells, filling each one 2/3 to 3/4 full.
Bake about 10 min. or just till runny in the centre. Let
cool in the pan for 1 min; remove to a rack and let cool
completely.
Variations:
~1- Substitute currants or walnuts for a portion of the
raisins. ~2- Substitute maple syrup for corn syrup. ~3-
Bake a few minutes longer so that the centres become
runny. ~4- Bake 15 to 20 min at 375. ~5- Make 6 larger
deep [censored] in muffin pans and increase cooking time
accordingly.
A family recipe from Jim Weller.
From: (Local) Cooking & Recipes
- - - - - - - - - - - -
- - - - - - -
Per Serving (excluding unknown items): 104 Calories; 4g Fat
(34.2% calories from fat); trace Protein; 18g Carbohydrate;
0g Dietary Fiber; 26mg Cholesterol; 63mg Sodium. Exchanges:
0 Lean Meat; 1 Fat; 1 Other Carbohydrates.
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