BUTTER PATS RECIPES
BUTTERED NOODLES | ALLRECIPES
Such a simple and delicious recipe, yet I get many questions on how to make it.
Provided by elohel
Categories Main Dishes Pasta
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot.
- Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined.
Nutrition Facts : Calories 294.1 calories, CarbohydrateContent 41.4 g, CholesterolContent 25.8 mg, FatContent 10.9 g, FiberContent 1.9 g, ProteinContent 8.9 g, SaturatedFatContent 6.3 g, SodiumContent 134.6 mg, SugarContent 1.9 g
AWARD-WINNING BUTTER TARTS RECIPE - FOOD.COM
Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins.
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
- In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
- In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
- Add egg and vanilla and mix well.
- Drain raisins.
- Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
- Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
- Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
- I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
- Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
Nutrition Facts : Calories 84.1, FatContent 3.2, SaturatedFatContent 1.9, CholesterolContent 19.2, SodiumContent 41.1, CarbohydrateContent 14.4, FiberContent 0.2, SugarContent 8.6, ProteinContent 0.6
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