I love Butter Tarts!! Not just any tarts, but the ones they sell in Canada. Since I was a little girl, when we'd visit my Grandparents, ( who lived 30 mins from the Canadian border and are actually Canadian ) my parents would buy the tarts and we'd bring several boxes back to the states. Something about them......they are yummy! Maybe a comfort food for me??

So today, I thought we'd try our hands at making some ourselves. My husband said they were even better than the Canadian ones; I do not think so, however, but they are indeed tasty!

To my Canadian Blogger Friends, if you ever want to bless me, send me a box, ok?!

For the dough butter & cream cheese

Then add flour to the cream cheese/butter mixture

Cover your dough, chill for an hour or so -- until its easy to work with

Ingredients for the filling ( minus the raisins, since we prefer them without )

The filling ( Jayda was eating it right out of the bowl! )

By now your dough should be ready, form into balls

Push the dough balls down and up the inside of the muffin pan

Pour filling into each one & bake!

Viola! They are YUMMY!

1 c. butter, softened
6 oz. cream cheese, softened
2 c. flour

blend together butter and cream cheese; stir in flour. Cover and chill for one hour or until easy to handle. Shape into 1 3/4 in balls; press into bottoms and up sides of ungreased muffin cups. Fill each cup with a heaping of fillling. Bake 425 degrees for 8 to 10 minutes; reduce heat to 350 degrees and bake for an additional 10 mins.

Filling:

2 eggs
2 c. brown sugar, packed
2/3 c. butter, softened
1/4 evaporated milk
1 t. vanilla
4 t. flour
1 c. raisins ( optional )

Beat together eggs, brown sugar and butter. Stir in remaining ingredients.

Add pie filling  ( we used strawberry ) ~

Add sugar  & water ~

Boil for 8 minutes ~

Remove from heat, add jello ( we used raspberry ) ~

Stir until mixed well ~

Pour into mason jars ~

Refrigerate ~

Then we made dough for dinner rolls tonight....

so we can try our new jam! YUM YUM!

• combine first 3 ( or 4 ) ingredients in a pot and bring to a boil, boil for 8 minutes
• remove from heat and add jello, stir till mixed well
• place in canning jars and refrigerate

Today, in our baking class we made gingerbread loaves.

Look at the look on Jayda's face in the above picture......

They all wanted to smell the batter -- hence, the above picture

greasing & flouring the pans......Taylor remembered how to do it, Kaden needed help

before and after baking................

The kids did everything, mom only supervised and poured the batter into the pans.

The kids had a great time and are eagerly awaiting to feast on the fruit of their labor.

Here's the recipe, in case you want to try it!

Ingredients:

• 4 cups all-purpose flour
• 2 cups sugar
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1-1/4 teaspoons ground cloves
• 1-1/4 teaspoons ground nutmeg
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 2 eggs
• 2 cups milk
• 1 cup maple syrup
• 2 tablespoons oil

Directions:

In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9-in. x 5-in. loaf pans.
    Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.