Recipes

Here are my favourite recipes.  

Basic Sugar Cookie Recipe
  • 1 1/2 cups butter, softened 

  • 2 cups white sugar 

  • 4 eggs 

  • 1 teaspoon vanilla extract 

  • 5 cups all-purpose flour (2 lbs)

  • 1.5 teaspoons baking powder 

  • 3/4 teaspoon salt

 

  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on baking sheets with parchment.

  3. Place pans in oven.  Turn down to 350 degrees and bake 10 minutes in preheated oven. Cool completely before decorating. (1hr)

Canadian Butter Tarts
Royal Icing Recipe
  • 1/4 cup meringue powder

  • 1/2 cup water

  • 1 lb of icing/powdered sugar

  • 2 tsp lemon juice (This is for not flavour but will keep the icing from becoming so hard you break your teeth.)

  • 2 tsp clear corn syrup

 

  1. Place meringue powder and water into bowl of stand mixer.

  2. Whisk to combine completely

  3. Add icing sugar and whisk to combine

  4. Place on stand mixer and whisk on low 2-3 minutes

  5. Add lemon juice and corn syrup

  6. Whisk on medium speed for 6-8 minutes until the icing becomes glossy and forms soft peaks.

  7. Allow to sit in sealed container for 15-30 minutes prior to use to allow air bubbles to come to the surface.

DO NOT BEAT ON HIGH FOR SHORTER PERIOD.  You won't know you've over beated until the icing drys on the cookies.  They will be gritty and brittle.  Lower speed for longer time is best.

 

Dough:

  • 1 ¼ cup All purpose flour

  • 1 tbsp brown sugar

  • ¼ tsp salt

  • ½ cup cold unsalted butter cut into small cubes

  • ¼ cup cold water

Tart Filling:

  • ½ cup brown sugar

  • ½ cup maple syrup

  • ¼ cup melted butter

  • 2 eggs

  • 1 tsp vanilla

  • ¼ tsp salt

 

Method:

  1. Pre-heat oven to 425 degrees

  2. Combine the dry ingredients in bowl

  3. Cut the butter into the dry ingredients using either a pastry cutter, fork or fingers

  4. Add cold water and form dough

  5. Roll out to desired thickness

  6. Cut into 4” circles and place into muffin tins

  7. Pierce each one on bottom to allow for steam to escape

  8. Stick in fridge to chill.

  9. Combine all ingredients into bowl, mix really well

  10. Take dough out of fridge and fill each cup ¾ of the way

  11. Bake at 425 for 15 minutes

  12. Let cool completely before attempting to eat, molten sugar is not fun.

  13. Store in airtight container in fridge

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