November Musings

I haven’t been writing for the past few weeks and so much has happened that I don’t know where to start. I have been busy putting up a 220 foot fence around my back yard. I also erected a metal garden shed which my wife gave to me for my birthday last month. We had a beautiful Canadian Thanksgiving with plenty of good food to be thankful for. The first of many events following Thanksgiving was the arrival of ghosts, goblins, Princes and Princesses when the local children visited our home in search of Halloween treats. I carved out pumpkins to make jack-o-lanterns in order to guide the trick or treaters to our door. The next event of note was the World Series. The sentimental favourite Chicago Cubs went on to victory in this Fall Classic. America elected a new President this week. The Russians seem delighted with the outcome. Which brings us to this very special day. November 11th Remembrance Day. A time to salute our Veterans and pay our respects to all who gave their lives so we may enjoy our freedom. The event which was most important in my personal life was the addition to our family of a dog named Abby. She is a 9 year old Cocker Spaniel who needed a home because nobody wanted her. She now has a forever home.

Here are some pictures that you might enjoy. My Jack-O-lanternshpim1424hpim1425

Autumn Leaves

hpim1406hpim1407The frost is coming soon and the sugar maple leaves are turning brilliant reds, yellows and orange. Tourists come from near and far to observe this amazing spectacle of nature. Another amazing addition to their visit is to partake of another Canadian phenomena. The delicious Butter Tart. I bake these for my guests and they come back for more of these fantastic pastries. Please find the recipe below.

 Pastry

INGREDIENTS

  1. 5 Cups all purpose flour

1 package (brick) Crisco golden shortening

1 egg

1/4 cup vinegar

water

 METHOD

In a large bowl blend shortening with flour and salt. Use a pastry blender or 2 forks.

In a measuring cup blend egg with vinegar and add water to make 1 cup of liquid.

Gradually add liquid to flour mixture blending with your hands until thoroughly mixed.

Wrap in waxed paper and refrigerate for 1 hour.

Now you are ready to make pies, tarts and much more.  Enjoy.

BUTTER TARTS

INGREDIENTS

1/2 cup black currents or raisins

1/4 cup soft butter

1/4 cup packed brown sugar

1 pinch salt

1/2 cup corn syrup

1 egg lightly beaten

1/2 tsp vanilla

DIRECTIONS

1 Prepare muffin tins by rolling out pie dough and cutting 4 inch circles. Fit dough into muffin tins an set aside in the fridge until ready to fill

2 In a small bowl place currants and cover with hot tap water to soften for 30 minutes

3 In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar and corn syrup. Stir well until butter is creamed.

4 Beat egg and vanilla then add to butter/syrup mixture and mix well

5 Drain currants and divide into tart shells

6 Using table spoon, add mixture to tart shells dividing equally.

Bake in 400f  oven for 15 to twenty minutes or slightly more for firm. Cool on rack.

Note! You may use walnuts or pecans instead of or in addition to currants or raisins