When you go to your cottage or get invited to one, it’s always nice to bring some home baking – whether you do it yourself or buy it from your favourite baker. Here are some recipes that have been friends and family approved for such an occasion.
These little tarts are a special treat. They melt in your mouth and are just divine. I have re-worked this recipe to make it as simple as possible and am happy with the results. The photo shows slivered almonds because that’s what I had on hand.
1/2 cup (75g) powdered sugar (aka icing sugar)
1 1/2 cups (200g) all purpose or cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup to 3/4 cup cornstarch (60g to 80g)
9 oz butter, chilled and cut into 1cm cubes
Zest of 1 lemon
1 teaspoon vanilla extract
1/2 cup (more or less) raspberry jam or your favourite
1/2 cup (or so) sliced almonds, slightly roasted if you like
- Preheat oven to 350ºF / 180ºC.
- Line muffin tins with paper or spray with butter spray.
- Put all the dry ingredients into a food processor, then add the chilled butter and pulse until it resembles course sand.
- Add the lemon zest, pulse a couple of times.
- This is tricky – drizzle the vanilla over the dough and pulse until the dough starts to form a ball.
- Portion into walnut sized balls and press into a lined muffin tins going up halfway. Make sure you have a small well for the jam.
- Fill each tart with jam.
- Top with some sliced almonds and bake for 15-20 minutes until slightly golden and dry.
- Let cool completely on a wire rack and dust with some icing sugar before serving
Raspberry Coconut Bars
These are not for the faint of heart! If you’ve been out and about all day, these bars will give you a boost. A little one goes a long way.
1 2/3 cups graham cracker crumbs
1/2 cup butter 1 stick – melted
2 tbsp sugar
3 cups coconut sweetened, flaked
14 oz sweetened condensed milk (1 can)
1 cup raspberry preserves, strain to remove seeds
1/2 cup pecans chopped
1/2 cup semisweet chocolate chips
1/3 cup white baking chips
1 tsp shortening
- Preheat oven to 350 degrees.
- Combine the graham cracker crumbs, butter, and sugar in a small bowl.
- Press into a lightly greased 9×13 baking dish. Better yet, line your pan with silicone paper! Trust me here!
- Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
- Bake for 20-25 minutes or until coconut is lightly browned.
- Let cool completely.
- Spread the preserves over the cooled coconut crust and sprinkle with pecans.
- Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
- Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
- Let chocolate firm up in the fridge or on the counter and cut into bars.
- Makes 36 bars.
Oatmeal Jam Squares
Everything in moderation with lots of activity is our motto. Some people claim these are ‘healthy” because there’s oatmeal the recipe. If that’s what works for you, then good! One thing about these squares, I find they are better if you use a jam that has a good amount of tartness such as a Black Currant or Raspberry. You can also leave out the nuts which I normally do because that’s what everyone here prefers.
1 cup butter, softened
1 cup packed brown sugar
1 ¾ cups all-purpose flour
2 cups rolled oats
¾ teaspoon baking soda
1 teaspoon ground cinnamon
½ cup chopped walnuts
¾ cup jam such as Black Currant or Raspberry
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking pan or line your pan with silicone paper.
- In a medium bowl, cream together the butter and brown sugar until smooth.
- Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture.
- Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
- Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.