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Classic Butter Tarts Recipe



  • 1 cup (250 mL) corn syrup
  • 1/2 cup (125 mL) firmly packed brown sugar
  • 2 eggs
  • 1/4 cup (60 mL) unsalted butter, melted
  • 1 tsp (5 mL) vanilla extract
  • 1 tsp (5 mL) white vinegar
  • 1/2 tsp (2 mL) salt


  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
  • 1 egg yolk
  • 2 tsp (10 mL) white vinegar
  • 3 to 4 tbsp (45 to 60 mL) ice cold water

Classic Butter Tarts Recipe


  1. In large bowl, whisk flour with salt. Cut in butter with pastry blender or rub through fingertips until mixture resembles coarse meal. In small bowl, whisk egg yolk with vinegar and 3 tbsp (45 mL) water. Stir into the flour mixture until dough just comes together. Do not overwork. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a flattened disk, wrap in plastic wrap and refrigerate at least 1 hr. 
  2. Roll dough on lightly floured work surface. Using 4-in. (10-cm) round cutter, cut into 12 rounds, rerolling scraps as needed. Fit each round into standard muffin tins. Chill 10 min. in freezer. 
  3. Preheat oven to 400ºF (200ºC). Set rack to lowest position. To make filling, in bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, vinegar and salt until blended. Spoon filling into pastry shells 3/4 full. Place muffin tin on baking sheet lined with parchment or foil to catch drips.
  4. Bake 18 to 20 min. or until filling is puffed and bubbly and pastry is golden brown. Transfer muffin tin to a wire rack. Let stand 5 min. Run paring knife around tarts to loosen. Carefully slide metal spatula under tarts to remove. Transfer tarts to rack to cool completely.

Yorkshire Pudding Recipe


  • 1 ½ cups all-purpose flour
  • ¼ tsp salt
  • 4 large eggs
  • 1 cup milk
  • ¼ cup cold water
  • 2 tsp hot English mustard or Dijon (optional)
  • 2 Tbsp vegetable oil


  1. Preheat oven to 425°F.
  2. Sift the flour into a large bowl. Mix in the salt and a few cracks of black pepper. Create a well in the flour and add the eggs, milk, cold water and mustard. Mix well. Let sit for at least 10 minutes. If there are lumps strain through a fine sieve into a jug for pouring. The consistency should be like whipping cream; if it is too thick, pour in a bit more milk.
  3. Divide the vegetable oil between a 12-tin muffin tray and place in the preheated oven for at least 5 minutes. It is really important that the oil is sizzling hot, almost smoking.
  4. Working quickly, pull the tin out of the oven and fill the muffin holes ¾ full of batter. If you want giant Yorkies, fill them right to the top (you’ll just have less). Remove from the oven and serve immediately.
  5. Bake for 20 minutes. The puds should be golden brown and crispy. If they’re not crispy, they will sink as soon as they come out of the oven.

Fried Bannock Recipe


  • 3 cups sifted flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • water
  • vegetable oil or lard


  1. Mix half the flour with the remaining dry ingredients.
  2. Add water until the mixture becomes thick, “like a paper mache paste”.
  3. Add more flour until the dough feels like a soft earlobe.
  4. Heat the oil or lard over a medium-high heat until very hot, but not smoking.
  5. Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
  6. Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
  7. Place the bannock on a paper towel to soak up the excess grease.
  8. Serve plain or with jam.

Chocolate Mousse Recipe

Bonanza Restaurant SignAnyone who remembers Bonanza in its glory days remembers going up to the buffet once the steak was done and getting a big dish of chocolate mousse.  Just because Bonanza isn’t serving it anymore, it doesn’t mean you can’t enjoy it at home.

The good news is that the recipe is really easy to make and can be whipped up easily when company is coming over or even for a dessert on a hot summer night.


Crumb Crust:

  • 1/3 cup butter
  • 1 1/3 cups chocolate wafer crumbs (Oreo Baking Crumbs)


  1. 2/3 cup sugar
  2. 1/4 cup cocoa
  3. 1/8 teaspoon salt
  4. 1 cup milk
  5. 1/4 cup cold water
  6. 1 envelope gelatin (Knox)
  7. 1/2 teaspoon vanilla
  8. 1 carton Cool Whip – 500 ml


Crumb Crush

  • Melt butter; stir into crumbs.
  • Press into bottom and sides of a nine-inch pie plate or eight-inch square pan.


  1. Combine sugar, cocoa, salt and milk.  Cook and stir over medium heat until mixture comes to a boil.
  2. Dissolve gelatin in cold water and add to boiled mixture along with vanilla.
  3. Cool in fridge until almost set (needs to be quite firm).
  4. Beat in Cool Whip until combined and smooth…using ‘low’ setting on mixer.
  5. Pour into prepared crust.
  6. Chill several hours before serving.

*To make a 9″ x 13″ pan, double the recipe for the mousse…and use 2 cups crumbs with 1/2 cup butter for the base.  This recipe can also be frozen for later use…and is great in chocolate cups for special occasions.