Well I'd like to say that I've been awol because I've been on some glorious cruise around the world, but that's not the case. One good thing that has come out of both kids being in school is I was able to clean up my canning room! Yup, totally uninterrupted, wow this was a first for me. I've canned peaches and salmon galore and this week I'll be doing tomatoes and green beans.
Dallas has been a regular visitor, even spending a night here last week. I've been helping her save, format, and backup her laptop to my server and things took a bit longer than we had planned. Rather than drive home with poor headlights through the Big Slide she crashed here.
By this time next week we should know what Dal will be having; boy or girl. They won't tell you in Lillooet or Kamloops (where we go for ultrasounds) so I bought a 3-D ultrasound gift certificate for her to use in Vancouver. It is going to be so cool! They will broadcast live up to four email addresses so my Mom and I will be watching in real time while she's there. The whole thing will be put on a DVD for her to take home, along with pictures.
While Dally was here she made Butter Tart Squares, it's a great recipe if you don't have pastry on hand and need a quick fix for butter tarts. I would have posted a picture but it was eaten up pretty darn fast.
Butter Tart Squares
1 1/2 cups flour
1/2 cup butter
1/4 cup brown sugar
1 cup raisins
1/3 cup butter (melted)
1 tablespoon cream (all I had was skim milk, worked fine)
1 teaspoon vanilla
1 cup brown sugar
1 egg (beaten)
1 tablespoon flour
Mix the ingredients from part 1 together and press into a 9x9 pan.
Bake at 350 F for 15 minutes. Remove from oven and let cool to warm.
Spread raisins over base (from part 2) and press them in a bit.
Mix the rest of ingredients (part 3) into a bowl and spread over the top of the raisins.
Bake at 350 F for 25-30 minutes until golden brown.