Butter Tartlettes

I found a recipe for butter tarts - I was always worried about making butter tarts, they can be so finicky.  So I attempted it, and they came out AMAZING!!

Butter Tartlettes
These are tartlettes only because I picked up the wrong size tart shells.  Normally I would make my own pastry, but this time I bought frozen Tenderflake ones.

• 1/2 cup 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 teaspoon vanilla

Preheat your oven to 400 degrees.
In a bowl, cover raising with hot water and let soak for 15-20 minutes.
In a large bowl with a spoon, mix together the corn syrup, butter, sugar and salt until well combined and creamed.
Add in the egg and vanilla, stirring well.
Drain the raisins and place some in each tart shell that you placed on either a muffin tin or a cookie sheet.
Fill the shells 2/3 to 3/4 full.  They do bubble up so you don't want to fill right to the top.
Cook for 15 - 20 minutes, until golden brown on top and bubbly.  The longer you cook it, the firmer the filling.
Once removed, allow the tarts to cool for 10 minutes then transfer to a wire rack to cool completely.

I am going to attempt this again sometime in the future with pecans for hubby - despite my nut allergy I still try to do something special for him sometimes!

Enjoy!

Time Flies When You're Having Fun - Business and Drunken Meat

Happy 2012, people!! I know, I know...I've not quite got myself into the habit of blogging just yet on a regular basis.  I am trying!!  There is a lot on the go these days.

My full time job has been really busy - that's a good thing, it's makes the days go by.  It also makes me go crazy sometimes and have to take a step back to remember that I don't have to always worry about every teeny tiny little thing.  For those of you who do know me, know I have this hobby-slash-side business that I do here and there.  I've been helping my sister out some stuff lately (we do great work together), and I've been thinking more and more about turning the wheels and making it less of a hobby and more business, but still enjoying it.  One of my home time projects is to sit down and really think about the website I want to create and what I want to include, so my brain is a bit of mush right now.

I've still be cooking a lot - so onto today's post.  I am going to make it a goal to post at least 2 times a week.  It's ok if it's not something super complicated, because everyone starts somewhere, including me.  Like everything else in life, the learning never ends.

I didn't take any photos of these recipes, but they have been a great go-to since I discovered them.  It started with Drunken Pork Chops, and has turned into Drunken Any Meat with Great Flavour.

Cajun Seasoning Dry Rub
With this recipe, you take the quantities below, and use the measuring type of your choice: teaspoon, tablespoon, cups...I bought a large jar to make sure I always have some on hand, start with one batch using tablespoons, and then continue making batches until my jar is full.  I now know how much my jar can handle.  It's just as easy and probably more economical to make your own rather than buying a pre-mixed jar.

• 2 1/2 - paprika - regular is fine but I like smoked
• 2 - salt
• 2 - garlic powder
• 1 - ground black pepper
• 1 - onion powder
• 1 - cayenne red pepper
• 1 1/4 - oregano, dried
• 1 1/4 - thyme, dried
• 1/2 - crushed red peppers (optional - but I love it because it gives it a great KICK!)

Use this dry rub on any meat you choose - I've used it on pork chops and chicken breast so far, then cook your meat with the instructions below.

Drunken Any Meat

Take the meat of your choosing and sprinkle on the cajun seasoning dry rub, using your fingers to rub it in.  Pour some olive oil into your pan and cook your meat - I am a tad paranoid with meat being fully cooked, so I like to cook the meat on both sides about 3/4 the way through and browned.  While cooking, mix together the following ingredients, which will create your sauce:

• 8 oz beer 
• 1/3 cup ketchup
• 1/2 cup brown sugar
• 2 tbs worchestershire sauce

Once you have your meat 1/2 - 3/4 the way cooked through, add your sauce.   Reduce the heat and simmer for 45 minutes.  The sauce will thicken a lot - if you are looking to cook it quicker you can turn the heat up to medium or medium-high.  Make sure as the sauce thickens you turn your meat over a few times so that it gets coated nice and thick.  Enjoy!!!