Classic Butter Tarts recipe

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Pecan Butter Tarts | Oh Yum with Anna Olson

Learn to make delicious Pecan Butter Tarts with Oh Yum & Chef Anna Olson. Click on SHOW MORE for recipe ingredients and cooking guide. Cooking ingredients: 1 recipe 2-crust pie dough, shaped into 2 logs and chilled ½ cup unsalted butter 1 cup packed dark brown or demerara sugar 2 large eggs ½ cup maple syrup 1 Tbsp lemon juice 1 tsp vanilla extract ¼ tsp salt ½ cup lightly toasted pecan pieces Baking Instructions: Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling. Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat. In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell. Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days. Subscribe for more video recipes: Anna Olson Books: Buy Back to Baking with Anna Olson Recipe Book on Amazon: Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: Buy In The Kitchen with Anna Recipe Book on Amazon: Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: - Follow Anna on social media: Pinterest: Twitter: Facebook: Instagram: Anna's Official Website: - Follow Oh Yum on... Facebook: Instagram: Pinterest: Twitter: Official Oh Yum Website:

Butter Tarts Recipe Demonstration -

Recipe here: Stephanie Jaworski of demonstrates how to make Butter Tarts. Butter tarts are unique to Canada and consist of flaky pastry shells that are filled with a sweet mixture of butter, brown sugar and eggs. Link to the Pie Crust recipe: We welcome comments on our Facebook page:

BETTER THAN TAKE OUT - Sweet And Sour Pork Loin Recipe (Central Chinese Style) [糖醋里脊]

There are many styles of sweet and sour pork in China such as South China Gu Lao Rou [咕咾肉], north Chinese style Guo Bao Rou [锅包肉], Fujian Style Cherry Pork [樱桃肉]. Today we are making Tang Cu Li Ji [糖醋里脊], translated as sweet and sour pork loin. It is actually from the center part of China. My mom is from the center of China so this is the style that I will normally eat at home. But I live in South China so Gu Lao Rou will be the choice when I go out to eat. Anyway, I think all kinds of sweet and sour pork are delicious. They have that nice balance of sweet and sour which is what makes me love about it. So let’s get started. South China Gu Lao Rou [咕咾肉] video link: Ingredients for the pork (Serve 2-3) - 250 grams of pork tender - 1 tbsp of soy sauce - 1/4 tsp of baking soda - 1/4 tsp of salt - 1 egg - 1/4 cup of all-purpose flour - 3 tbsp of water - 1/2 tsp of baking powder - Enough oil to deep fry Ingredients for the sweet and sour sauce - 1/4 cup of ketchup - 1/4 cup of water - 1/4 cup of sugar - 3 tbsp of vinegar - Cornstarch water: 1 tbsp of cornstarch + 1 table of water - 3/4 tsp of salt or to taste - Some dried orange peel (can be switched with fresh orange peel or lemon zest) INSTRUCTION - You will need 250 grams of pork loin. This is what I usually do. Slice the pork into thick pieces. Then cut it into thick strips. Marinate it with 1 tbsp of soy sauce, 1/4 tsp of salt, and a 1/4 tsp of baking soda (Not baking powder, they are different). Give that a nice mix. If you want to add some black pepper, garlic powder, go ahead. I just want to keep it simple. Let that sit for 20 minutes so it has enough time for the baking soda to tenderize the pork. - While waiting, we can make the batter. You will need 1/4 cup of all-purpose flour, 1 egg, 1/2 tsp of baking powder(not baking soda) and 3 tbsp of water. Mix it well. - Put the pork into the batter. Mix it nicely. Make sure every piece of the pork is coated well. Let it sit for about 10 minutes. - While waiting you can heat up the oil to 360 degrees Fahrenheit. [ 182 degrees Celsius]. Add the pork strips one by one. I usually put the pork as close as possible to the oil and then drop it in. In this way, the oil won’t splash everywhere. - Once you can feel that one side is crispy. You can flip it over and fry the other side. Once both sides are done, take it out. Let it sit for a few minutes and we are going to double fry it. If you are serving guests, you can just let it sit there and double fry it right before serving. The second fry should take less than a minute and you can take it out. It should be beautifully golden brown. - Now let me show you how to make the sweet and sour sauce. You should make this sauce in advance so you can mix it with the pork right after it is fried. - You will need 1/4 cup of ketchup, 1/4 cup of sugar, 1/4 cup of water, 3 tbsp of vinegar, and 3/4 tsp of salt (or to taste). Besides that, I like to add some dried orange peels. If you don’t have it, you can use fresh ones or even some lemon zest. - Stir the sauce on medium heat. Once it is bubbling, turn the heat to low, add Some cornstarch water. Make sure you are stirring the sauce while adding the starch water or else it will clump up. Keep cooking it on low heat until it feels sticky but still flowing easily. - Pour the sauce all over the freshly fried pork. Give it a nice toss. Sprinkle some diced spring onion. Toasted sesame seed. Make sure you serve it immediately. This is a delicate dish. If you are like me playing around with the camera for pictures, you are not going to enjoy that nice crispiness. Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible! ...and if you've read this far, might as well subscribe. More recipes coming soon =)

Käsespätzle Selber Machen (Rezept) || Homemade Cheese Spaetzle (Recipe) || [ENG SUBS]

Schnelle & einfache Käsespätzle Selber Machen mit Schmorzwiebeln & Schnittlauch. || How to cook simple & easy Cheese Spaetzle with Braised Onions & Chives. Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients: Zutaten für 4 Personen: || Ingredients for 4 servings: …für den Spätzleteig: || ...for the spaetzle noodles batter: •300 Gramm Mehl || 300 grams of flour •3 Eier || 3 eggs •150 Milliliter kohlensäurehaltiges Wasser || 150 milliliters of water (carbonated) •1 Teelöffel Salz || 1 teaspoon of salt …für die Käsespätzle: || ...for the Cheese Spaetzle: •4 Zwiebeln || 4 onions •100 Gramm Emmentaler || 100 grams of Emmental Cheese •100 Gramm Bergkäse || 100 grams of Mountain Cheese •½ Bund Schnittlauch || ½ bunch of chives •Butter || Butter •Salz & Pfeffer || Salt & pepper Küchenhelfer: || Kitchen Gadgets: •Mixer oder Küchenmaschine || Mixer/Food processor •Rührschüssel || Mixing bowl •Topf zum Kochen der Spätzle || Pot to cook the spaetzle noodles •Brett + Teigkarte zum Schaben der Spätzle || Wooden board + Dough scraper to scrape the spaetzle noodles •2 Pfannen || 2 pans •Schöpfkelle || Ladle •Nudelsieb || Colander •Reibe || Grater Das komplette Rezept zum Nachlesen findet ihr hier: The complete recipe for future reference can be found here: Viel Spass beim Nachmachen ;) || Enjoy cooking ;) Meine Ausrüstung: || My equipment: ✗ Kamera || Camera: ✗ Stativ || Tripod: Einige meine Küchengeräte aus den Videos: || Some of my Kitchen Gadgets from the videos: ✗ Küchenmaschine || Kitchen machine: ✗ Messer || Knife: ✗ Pfeffermühle || Pepper mill: ✗ Auskühlgitter || Wire rack: ✗ Panini Grill || Panini grill: ✗ Rührschüssel || Mixing bowl: ✗ Salat Schüssel || Salad Bowl: Meine Social Media Profile || My social media profiles: Google+: Twitter: Facebook: Pinterest: __ ✗ Links die mit einem ✗ gekennzeichnet wurden sind Amazon Affiliate Links. Bei einem Kauf über einen dieser Links werde ich am Umsatz der Bestellung beteiligt, ohne dass es dabei Mehrkosten für den Kunden gibt. || Links marked with a ✗ are Amazon Affiliate Links. When making a purchase after clicking on one of these links I will share in revenue of the order, without being additional costs for the customer.

Jeftin kolač sa kokosom - Coconut Cake Recipe - Eng Sub

Pisani recept pogledajte ovde: Posetite facebook stranicu: ENGLISH TRANSLATION: Dough, cake base 200 g flour 2 soup spoons cocoa 100 g sugar 2 eggs 1 baking powder 100 ml cooking oil (vegetable oil) 200 ml milk For the filling cream 1 Liter milk 7-8 soup spoons Semolina* 5 soup spoons sugar 200 gramm grated coconut 200-300 g melted dark chocolate *Semolina Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddinf and couscous.

Make yummy butter tarts quickly and easily with this brilliant recipe. PHILADELPHIA cream cheese makes the pastry extra tasty and super easy to work with.

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