Real Popcorn

Real Popcorn

2 tbsp. neutral oil, like grapeseed or corn

1/2 cup popping corn

4 tbsp. butter

Salt

1. Put the oil in a large, deep saucepan (six quarts or so) with a lid. Turn the heat to medium, add three kernels of corn, and cover.

2. When the three kernels pop, remove the lid and add the remaining corn. Cover and shake the pot, holding the lid on. Cook, shaking the pot occasionally, until the popping sounds stop, after about five minutes. (Note: Just as with microwave popcorn, the threshold between unburned and burned is minuscule, so use your ears and your nose carefully!) Meanwhile, melt the butter.

3. Turn the popcorn into a large bowl; drizzle with the butter and sprinkle with salt while tossing the popcorn. Serve immediately if possible; popcorn is best hot.

Serves 4 to 6 people.

Source: Mark Bittman's How to Cook Everything

Play Dough

I made many batches of this play dough when our children were young. It handles well and keeps soft for a long time in a plastic bag. It can also be rolled out and cut into shapes, dried and painted. I made a double batch today for Sunday School and it was a great hit. Now that we have fewer toys in the house for young visiting guests, this could be an option to occupy little hands creatively. It is too salty to eat and those who try to taste it are quickly discouraged from ingesting more.

2 cups white flour
1 cup salt
4 tbsp cream of tartar
2 cups warm water
2 tbsp oil

I add a couple of teaspoons of cinnamon or you can add 1 package of dried, unsweetened drink mix for scent and colour.

Mix all ingredients and place in a medium saucepan. Heat on medium stirring constantly until mixture thickens into a ball. Turn out onto a table and knead till smooth. Let it cool and place in a plastic container.

Butter Tarts

This recipe was in the Christ Lutheran School cookbook that was published in in the 1990's. It was contributed by Mrs. Scott and has become a favourite treat in our family.

Crust: We use our own recipe found here or you can use Mrs. Scott's

2 cups flour
1/2 tsp salt
1 cup shortening
4 tbsp water

Cut shortening into flour and add water to hold together in a ball. Roll out onto a lightly floured surface, cut into rounds and place in muffin tins. (We use mini muffin tins)

Filling: 1/2 cup brown sugar
1/2 cup corn syrup
1/4 cup melted butter
1 egg
1/4 tsp salt
raisins, nuts if desired

Combine all ingredients except raisins/nuts. Mix well. Divide raisins/nuts evenly among muffin cups. Fill 2/3 full with batter. Bake at 425F for 12-15 minutes or until just set. Do not overbake.
Makes 12 large tarts.

Here is an easy variation from the Canadian Living Website

Butter Tart Squares

By The Canadian Living Test Kitchen

(based on 7 ratings)

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Servings: 16

Ingredients:

1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/2 cup (125 mL) butter
Topping:
2 tbsp (25 mL) butter, melted
2 eggs, lightly beaten
1 cup (250 mL) packed brown sugar
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) vanilla
Pinch salt
1 cup (250 mL) raisins
1/2 cup (125 mL) coarsely chopped pecans

Preparation:

In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350°F (180°C) oven for 15 minutes.

Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack before cutting into small squares.

© CanadianLiving.com