Nanimo Bars

Dave Smith <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Wayne Boatwright said:

Quoted message said:

The other great Canadian sweet treat is Butter [censored].

Dave, do you have a good recipe for Butter [censored]? They
are a favorite of mine, but I've never made them.

Prepare sufficient pastry to line 15 medium size muffin
cops. Do not [censored].

Preheat oven to 350 degrees

Pour boiling water over 1/2 cups raisins or currents, let
stand 5 minutes, then drain.

Stir together:
1/4 cup soft butter
1/2 cup lightly packed brown sugar

Blend in 1 cup corn syrup 2 slightly beaten eggs 1
teaspoon vanilla extract 1 teaspoon lemon juice

Stir in drained raisins

Fill [censored] shells 2/3 full and cook in oven 15-20 minutes
until golden brown (do not allow filling to bubble).

We always made them with Rogers Golden Syrup and Best
Brown sugar. We tried yellow sugar once and they weren't
nearly as good.

wd40

Michel Boucher said:

Dave Smith <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Pour boiling water over 1/2 cups raisins or currents,
let stand 5 minutes, then drain.

I prefer mine without raisins...more like a mini
tartosuc :-)

That's the great thing about Butter [censored]. They are
versatile. You can also throw in pecans, walnuts or coconut.
Some people like them runny. I prefer them them to be a
little more firm.

"Michel Boucher" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Dave Smith <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Pour boiling water over 1/2 cups raisins or currents,
let stand 5 minutes, then drain.

I prefer mine without raisins...more like a mini
tartosuc :-)

I prefer mine with pecans but I'll eat them plain or with
raisins -- as long as it's a butter [censored].

As for tartosuc, like your spelling btw, do you prefer the
custardy kind or the grainy/fudgy kind? I grew up eating the
grainy/fudgy kind and don't really care for the consistency
of the other.

Gabby

Gabby

"MOM PEAGRAM" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

> The other great Canadian sweet treat is Butter [censored].

Dave, 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 c Brown sugar 1 t Butter 1 t Flour 1
Egg 1 t Vanilla 1 pn Salt
1/2 c Nuts 1 t Water
1/2 c Raisins

1. Make pastry and line [censored] tin.
2. Cream butter, sugar and flour
3. Add egg and vanilla to creamed mix.
4. Add nuts, water and raisins.
5. 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.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* 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 c Butter
1/2 c Brown sugar -- packed
1/2 ts Vanilla 1 Egg
1/2 c Corn syrup
1/2 c 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

Original Poster Not Shown on File

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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] 1

Recipe By : Serving Size : 16 Preparation Time :0:00
Categories : Canadian Dairy Pies [censored]

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 c Raisins 16 [censored] shells -- baked
1/4 c Butter -- soft
1/2 c Brown sugar -- lightly packed
1/2 c Corn syrup 1 Egg 1 t Vinegar 1 t 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
Date: 30 Dec 95

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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] 2

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 c Butter -- softened 1 c Brown sugar 1 Extra
large egg
1/8 ts Fresh lemon juice
1/2 c 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, converted by MM_Buster v2.0j.

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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 c Butter 1 1/2 c Flour
1/2 c Sour cream -----BUTTER [censored]----- 24 [censored]
shells formed from Sour -Cream Pastry OR 2 9" pie
-crusts from pastry 1 c White sugar 1 c Seedless
raisins 2 Eggs 1 t Vanilla
1/3 c Butter 4 tb Cream or half-and-half
1/2 c 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 doough 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 biol 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 c Flour
1/2 ts Baking powder
1/3 c Cold ice water
1/2 ts Salt
1/2 c 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; 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 c Raisins 16 [censored] shells -- baked
1/4 c Butter -- soft
1/2 c Sugar -- brown, lightly packe
1/2 c Corn syrup 1 Egg 1 t Vinegar 1 t 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)

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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 c To 1/2 cup raisins 12 [censored] shells -- baked
1/4 c Butter -- softened, room temp
1/2 c Brown sugar
1/2 c Corn syrup 1 Egg 1 t Vinegar 1 t 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

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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.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Wow, Helen, now I have a whole bunch to try! They all sound
good and will go directly to my recipe software. Butter
[censored] are one of my favorites!

Wayne

MOM PEAGRAM said:

Quoted message said:

Quoted message said:

> The other great Canadian sweet treat is Butter
> [censored].

Dave, do you have a good recipe for Butter [censored]? They
are a favorite of mine, but I've never made them.

* Exported from MasterCook *

Do all butter [censored] contain raisins or currants? "Butter
[censored]" sound delicious; raisins and currants do not.

gloria p

I would like to add this little bit of trivia about Butter
[censored]. When we visit our Daughter who lives about a good 1
1/2 hours drive away in Cambridge,Ontario, we go past a
truck stop sort of coffee shop, and their specialty is
Butter [censored]. They have a big notice board outside which is
updated weekly as to how many they have made. Our last trip
the total was just over 500.000 and that was 2 weeks ago. I
guess a lot of people like Butter [censored], they do vary them
some have walnuts, some raisins some just plain butter
stuff. qahtan,, Niagara Peninsula, Ontario,

"MOM PEAGRAM" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

> The other great Canadian sweet treat is Butter
> [censored].

Dave, 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 c Brown sugar 1 t Butter 1 t Flour 1
Egg 1 t Vanilla 1 pn Salt
1/2 c Nuts 1 t Water
1/2 c Raisins

1. Make pastry and line [censored] tin.
2. Cream butter, sugar and flour
3. Add egg and vanilla to creamed mix.
4. Add nuts, water and raisins.
5. 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

Quoted message said:

from fat); 3g Protein; 26g Carbohydrate; 1g Dietary
Fiber; 36mg

Cholesterol;

Quoted message said:

267mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 2

Fat;

Quoted message said:

1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* 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 c Butter
1/2 c Brown sugar -- packed
1/2 ts Vanilla 1 Egg
1/2 c Corn syrup
1/2 c 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

Original Poster Not Shown on File

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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] 1

Recipe By : Serving Size : 16 Preparation Time :0:00
Categories : Canadian Dairy Pies [censored]

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 c Raisins 16 [censored] shells -- baked
1/4 c Butter -- soft
1/2 c Brown sugar -- lightly packed
1/2 c Corn syrup 1 Egg 1 t Vinegar 1 t 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
Date: 30 Dec 95

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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

Quoted message said:

Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Butter [censored] 2

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 c Butter -- softened 1 c Brown sugar 1 Extra
large egg
1/8 ts Fresh lemon juice
1/2 c 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, converted by MM_Buster v2.0j.

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Per Serving (excluding unknown items): 104 Calories; 4g
Fat (36.2%

calories

Quoted message said:

from fat); 1g Protein; 16g Carbohydrate; trace Dietary
Fiber; 31mg Cholesterol; 50mg Sodium. Exchanges: 0 Lean
Meat; 1/2 Fruit; 1 Fat; 1

Other

Quoted message said:

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 c Butter 1 1/2 c Flour
1/2 c Sour cream -----BUTTER [censored]----- 24 [censored]
shells formed from Sour -Cream Pastry OR 2 9" pie
-crusts from pastry 1 c White sugar 1 c Seedless
raisins 2 Eggs 1 t Vanilla
1/3 c Butter 4 tb Cream or half-and-half
1/2 c 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 doough 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 biol 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

Quoted message said:

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

Quoted message said:

from fat); 1g Protein; 22g Carbohydrate; trace Dietary
Fiber; 26mg Cholesterol; 64mg Sodium. Exchanges: 0 Lean
Meat; 1/2 Fruit; 1 Fat; 1

Other

Quoted message said:

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 c Flour
1/2 ts Baking powder
1/3 c Cold ice water
1/2 ts Salt
1/2 c Shortening

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Per Serving (excluding unknown items): 132 Calories; 9g
Fat (59.0%

calories

Quoted message said:

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 c Raisins 16 [censored] shells -- baked
1/4 c Butter -- soft
1/2 c Sugar -- brown, lightly packe
1/2 c Corn syrup 1 Egg 1 t Vinegar 1 t 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 c To 1/2 cup raisins 12 [censored] shells -- baked
1/4 c Butter -- softened, room temp
1/2 c Brown sugar
1/2 c Corn syrup 1 Egg 1 t Vinegar 1 t 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

Quoted message said:

from fat); trace Protein; 18g Carbohydrate; 0g Dietary
Fiber; 26mg Cholesterol; 63mg Sodium. Exchanges: 0 Lean
Meat; 1 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Dave Smith said:

That's the great thing about Butter [censored]. They are
versatile. You can also throw in pecans, walnuts or
coconut. Some people like them runny. I prefer them them
to be a little more firm.

My Canadian boyfriend would call that sacrilege. When he
gets homesick for butter [censored], he makes them from scratch
starting with the crust with real lard, and the filling that
calls for currants, not raisins, not pecans and certainly
not coconut. Dates are as far as he'll go in the direction
of heresy.

--Lia

[email hidden] (S.Dunlap) wrote in message news:<[email hidden]>...

Quoted message said:

[email hidden] (fresh~horses) wrote in message
news:<[email hidden]>...

Quoted message said:

[email hidden] (S.Dunlap) wrote in message news:<74-
[email hidden]>...

Quoted message said:

Ummm...because not everyone has a UK section in their
supermarket?

Salut

Bird's Custard Powder is de rigeur in this recipe. >

I don't live in the US.

This recipe was created using Bird's Custard Powder. That
area of Vancouver Island is rife with expat Brits. Not sure
the recipe is Brit mind you, just the originating cook
probably was.

I have my tin of Bird's here. It contains cornstarch, salt,
artificial flavour, food colour. In that order. I tasted it.
Gack. Maybe a bit of vanilla? And a small bit of yellow food
colour to make it less stark white. But really the taste is
(surprise) cornstarch.

Here's the recipe that is on the tin. Pronounce thus. Slur
it.

Nuh NAI Mo Bars

Melt 2 squares semi-sweet chocolate over hot water. (That
would be 2 ounces. They use Bakers brand). Combine with 1/2
cup (125 ml softened butter), 2 tablespoons (25 ml) white
granular sugar, 1 teaspoon (5 ml) vanilla and one egg. Mix
well, add 2 cups (500 ml) graham wafer crumbs, 1 cup (250
ml) flaked coconut and 1/2 cup (125 ml) chopped walnuts. Mix
well. Press hard into 9 inch square pan. Chill until next
section ready.

Combine 2 tablespoons (30 ml) Bird's Custard Powder (or
reasonable facsimile) with 3 tablespoons (50 ml ) milk. Add
to 1/4 cup butter. Beat in 2 cups (500 ml) icing sugar until
smooth. Spread over the graham wafer base. Chill again about
15 minutes.

Melt 4 squares semi-sweet chocolate with 1 tablespoon (15
ml) butter over hot water. Spread over custard layer. Chill
about 15 minutes. Mark in squares, but really they are
diamonds. Got that? (That is de rigeur aussi). Makes about 3
dozen bars.

Hope that helps.

Zee

Shipping of food products to where I live is

Quoted message said:

expensive not to mention there is no guarantee that they
won't be confiscated at customs (it's happened before
and I'm out the cost of the product and shipping
charges). Therefore, recipes requiring prepackaged mixes
are out of the question. I would still need a recipe
that produces the icing like consistency without the use
of prepackaged mixes.

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"MOM PEAGRAM" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wow, Helen, now I have a whole bunch to try! They all
sound good and will go directly to my recipe software.
Butter [censored] are one of my favorites!

Wayne

Well, enjoy, Wayne, but not too much or you'll be in my
shoes.... on Weightwatchers! ; ))

"Gabby" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Michel Boucher" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Dave Smith <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Pour boiling water over 1/2 cups raisins or currents,
let stand 5 minutes, then drain.

I prefer mine without raisins...more like a mini
tartosuc :-)

I prefer mine with pecans but I'll eat them plain or with
raisins -- as long as it's a butter [censored].

As for tartosuc, like your spelling btw, do you prefer the
custardy kind or the grainy/fudgy kind? I grew up eating
the grainy/fudgy kind and don't really care for the
consistency of the other.

Grainy fugdy yumyum...

--
Il faudrait que tout le monde réclame Auprès des autorités
Une loi contre toute notre indifférence Que personne ne
soit oublié

Carla Bruni, «Tout le monde»

Puester said:

Do all butter [censored] contain raisins or currants? "Butter
[censored]" sound delicious; raisins and currants do not.

Look back to the purism part of this thread. Butter [censored]
have currants. You may make some other sort of [censored] without
them, but a real, true, genuine, make no mistake, butter
[censored] is made with currants. All else is punishable by the
Butter [censored] God found in this household.

--Lia

Puester <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

MOM PEAGRAM said:

Quoted message said:

> > The other great Canadian sweet treat is Butter
> > [censored].
>
> Dave, do you have a good recipe for Butter [censored]?
> They are a favorite of mine, but I've never made
> them.

* Exported from MasterCook *

Quoted message said:

Do all butter [censored] contain raisins or currants? "Butter
[censored]" sound delicious; raisins and currants do not.
gloria p

Salut Gloria

Leave them out if you prefer but the trad recipe has
currants. Even the raisins are a deviation. I make them with
finely chopped walnuts. Zee

From foodtv.ca

Caramel Butter [censored] Yield: 8 Ingredients:

Crust 2 1/4 cups pastry flour
1/2 tsp salt
2/4 cup lard or vegetable shortening 1 tsp lemon juice 1
egg 4 tbsp to 6 tbsp cold water

Filling 1 cup dried currants
3/2 cup hot water
4/4 cup unsalted butter, room temperature
5/2 cup dark brown sugar, packed 2 eggs 1 tsp vanilla
extract
6/2 tsp white vinegar dash cinnamon
7/4 cup corn syrup
8/2 cup maple syrup

Caramel Sauce 1 cup sugar 1 tbsp golden corn syrup 1 tsp
lemon juice
9/4 cup water
10/4 cup whipping cream 1 tbsp unsalted butter 2 tsp
vanilla extract

Directions: To Assemble BUTTER [censored]: Preheat oven to 375°
F. For pastry, combine flour and salt and cut in lard until
coarse and crumbly. Whisk lemon juice and egg and mix into
dough until it just comes together. Wrap and keep at room
temperature while preparing filling.

For filling, soak currants in hot water for 10 minutes and
drain. Set aside. Cream together butter and sugar and stir
in eggs. Mix in vanilla, vinegar and cinnamon. Whisk in corn
syrup and maple syrup.

On a lightly floured surface, roll out pastry to just shy of
¼-inch thick. Cut 6-inch rounds from pastry and line
ungreased muffin tins, pressing in to ensure pastry gets
into corners. Sprinkle a few currants in each shell and pour
filling over, coming only halfway up. Bake [censored] for 18 to
22 minutes, until filling is set. Allow to cool before
removing from tin.

To serve, place butter [censored] on plate and drizzle with
Caramel Sauce (directions follow).

Butter [censored] will keep up to a week in an airtight container
(if they last that long).

CARAMEL SAUCE: Bring sugar, corn syrup, lemon juice and
water to a boil over high heat in a covered heavy-bottomed
saucepot. Do not stir! Remove lid once boiling and let
sugar cook, brushing sides of the pot right against sugar
with cool water once or twice, until an amber colour.
Remove from heat and slowly whisk in cream (watch out for
steam). Stir in butter and vanilla. Let cool for 20 minutes
before serving.

Caramel sauce can be prepared ahead and chilled until
ready to serve. Simply heat in microwave to warm. Carmel
sauce will keep up to a week refrigerated. Yield:
approximately 1 1/2 cups.

"Puester" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

MOM PEAGRAM said:

Quoted message said:

> > The other great Canadian sweet treat is Butter
> > [censored].
>
> Dave, do you have a good recipe for Butter [censored]?
> They are a

favorite

Quoted message said:

Quoted message said:

Quoted message said:

> of mine, but I've never made them.

* Exported from MasterCook *

Do all butter [censored] contain raisins or currants? "Butter
[censored]" sound delicious; raisins and currants do not.

gloria p

It's entirely up to you what is added. Traditional butter
[censored] have raisins. But... they would be good with pecans or
walnuts or whatever you decide to use.

hahabogus <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Grand Marnier Nanaimo Bars

Recipe snipped

Thank you! This will work for the time being. The flan
(custard powder) we get here is rather inconsistent in taste
and graininess of the powder. I suppose if I could find a
decent brand that didn't taste odd and was of consistent
texture, I could try that in place of the Bird's. Next
person gringo going back to the states from here will just
have bring me a bunch of Bird's back!

Sandi

Puester said:

Do all butter [censored] contain raisins or currants?

Absolutely not. The addition of anything impairs the
enjoyment of a moist, not runny, butter [censored].

Dennis

Julia Altshuler <[email hidden]> wrote in
news:w3Ckc.5652$I%1.462776@attbi_s51:

Quoted message said:

Dave Smith said:

That's the great thing about Butter [censored]. They are
versatile. You can also throw in pecans, walnuts or
coconut. Some people like them runny. I prefer them them
to be a little more firm.

My Canadian boyfriend would call that sacrilege. When he
gets homesick for butter [censored], he makes them from scratch
starting with the crust with real lard, and the filling
that calls for currants, not raisins, not pecans and
certainly not coconut. Dates are as far as he'll go in the
direction of heresy.

¡Ay maldito! The saints preserve us from purists.

:-))

--
Il faudrait que tout le monde réclame Auprès des autorités
Une loi contre toute notre indifférence Que personne ne
soit oublié

Carla Bruni, «Tout le monde»

I am surprised by the corn syryp in most recipes posted
here. My filling recipe calls for 1 egg / 1 cup of brown
sugar / 2 tablespoons butter / 1/2 tsp vanilla and 1 cup of
currents (rinsed and patted dry).

take care Liz

Hey! Look what Julia Altshuler
<[email hidden]> wrote :

Quoted message said:

Look back to the purism part of this thread. Butter [censored]
have currants. You may make some other sort of [censored] without
them, but a real, true, genuine, make no mistake, butter
[censored] is made with currants. All else is punishable by the
Butter [censored] God found in this household.

--Lia

Julia Altshuler said:

Puester said:

Do all butter [censored] contain raisins or currants? "Butter
[censored]" sound delicious; raisins and currants do not.

Look back to the purism part of this thread. Butter [censored]
have currants. You may make some other sort of [censored]
without them, but a real, true, genuine, make no mistake,
butter [censored] is made with currants. All else is punishable
by the Butter [censored] God found in this household.

--Lia

Ick, I was afraid you'd say that.

:-(
gloria p

"Julia Altshuler" <[email hidden]> wrote in message
news:A0Skc.9080$Ik.753826@attbi_s53...

Quoted message said:

Puester said:

Do all butter [censored] contain raisins or currants? "Butter
[censored]" sound delicious; raisins and currants do not.

Look back to the purism part of this thread. Butter [censored]
have currants. You may make some other sort of [censored]
without them, but a real, true, genuine, make no mistake,
butter [censored] is made with currants. All else is punishable
by the Butter [censored] God found in this household.

--Lia

And I always thought it was raisins.

"MOM PEAGRAM" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Wayne Boatwright" <[email hidden]>
wrote in message
"]news:[email hidden]...

Quoted message said:

"MOM PEAGRAM" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wow, Helen, now I have a whole bunch to try! They all
sound good and will go directly to my recipe software.
Butter [censored] are one of my favorites!

Wayne

Well, enjoy, Wayne, but not too much or you'll be in my
shoes.... on Weightwatchers! ; ))

Ha! My SO and I were on WW from the day after last
Thanksgiving until about a month ago when he went through
quadruple arterial bypass surgery. We'll be getting back to
WW in another couple of week. When I bake things like this,
I now have to give all but 1 serving away! (It's still worth
it just for the taste.)

Wayne