Tag Archives: food

Down memory lane

My grandfather, Arthur Edward Waters, came from England to live in Hamilton Ontario near the beginning of the 20th century.  He was a carpenter and eventually married and began a family in this small city.  Wendy’s family likewise finds it’s roots in Hamilton.  Her maternal grandparents lived down by the beach strip where the Burlington bridge now sits. This area is now becoming a popular place to live and many of the old properties are being bought up to be replaced by larger more expensive homes.

A small fair use to be along the strip and Wendy’s Mom sold cotton candy and her parents had a concession stand in it.  This is the area where as kids the Redbourne clan would swim in Lake Ontario and where life was centered.

The red door

So over the Christmas break we took a drive over to Hamilton and Adele and Wendy had a “down memory lane” day.  We had lunch at Hutch’s and then visited around the east end of Hamilton even stopping along Parkdale at the address where their Mom and Dad lived when Adele was born.

This is where I lived
Let me see who is home
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Ultimate butter tarts

One of my favourite favourites are these wonderful butter tarts.  Wendy usually treats us at Christmas time.  Eating too many is a temptation.

The original recipe came from Crisco and the trick is not to over bake.  Here’s the recipe and instruction.

Ingredients:

  • Shells:
  • 2 cups (500 ml) all-purpose flour
  • 3/4 tsp (4 ml) salt
  • 1 cup (250 ml) shortening
  • 4 tbsp (60 ml) ice water
  • Filling:
  • 1/2 cup (125 ml) lightly packed brown sugar
  • 1/2 cup (125 ml) corn syrup
  • 1/4 cup (50 ml) butter or “golden flavour Crisco Shortening”
  • 1 egg
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (1 ml) salt
  • 3/4 cup (175 ml) raisins
Directions:
Shells:

Prepare pastry. Roll out thinly on lightly floured surface. Cut into rounds with 4 inch (10 cm) cutter. Fit into medium-sized muffin cups.

Filling:

Combine all filling ingredients except raisons. 
Mix well.

  • Put raisins into pastry shells, dividing evenly. 
  • Fill 2/3 full with syrup mixture. 
  • Bake on bottom shelf of oven at 425 degrees F (220 degrees C) for 12 to 15 minutes. 
  • Filling will be runny if baked at lesser time, and jelly-like if baked at longer time. Don’t overbake! Underbaking makes them runnier. 
  • Cool on wire rack, then remove from pans.
Makes approximately 12 tarts.

A variation can be found here on the Robin Hood website.

A little late – Rachel goes to Remezzo’s for her birthday dinnerher

Her portable seat is in hand

 Rachel’s 2nd birthday was an Italian delight – we were off to Remezzo’s and then home to open presents.  Hard to believe two years could go by that fast.

This is posted a bit late…her birthday was last month but never too late to record this special girl.

We’re having Italian!

I love my Italian food!

While waiting I’m watching video’s of me on Grandpa’s phone

Time to get home for the presents!

Opening the presents with Mom – this is great!