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Classic Butter Tart updated

This is a variation on my Mothers recipe for butter tarts. I was dying for a batch at the cabin a few years ago but didn't have tart molds or a muffin pan available. Necessity is the mother of invention and so this butter tart slice came to be.  It's nearly the same just tweeked the crust and increase the filling to better fit the slice format.


1 cup butter, cold, small cubes 

3 Tbsp. icing sugar  

Pinch of salt

2 Cups all purpose flour  

Line a 9x13 inch pan with tin foil (heavy you don't want it ripping when you lift the slice out) and spray lightly with non stick spray. 

Preheat oven to 350 degrees  

In a large bowl, cut butter into icing sugar, salt, and flour. Mix until pea sized lumps remain. Dough is reading when you can squeeze a handful together and it sticks together.  

Pour into pan and press down evenly.  

Bake for 12 min.  


1/2 cup butter  

3 cups golden brown sugar  

4 eggs  

2 Tbsp malt vinegar

1 Tbsp vanilla  

2 cups sultana raisins  

Melt butter in medium sauce pan over low heat. 

Remove from heat and allow to cool. 

Whisk in sugar, vinegar, and vanilla until smooth. Stir in sultanas. 

Pour filling over crust. 

Bake for 20-25 min at 350 degrees.  

Allow to cool about 30 mins before refrigerating for another 30 mins. I like to do this just to make slicing easier.  

Lift the slice out buy the tin foil and peel off, slice as desired.  

Canadiana Cupcakes

Super quick and simple pastry pleaser - Stuffed crescents