Last week we found ourselves in Orford Quebec at the divisional retreat. This is a small perhaps better described intimate division. We had a wonderful time en francais and each day seemed to bring something different. We explored Sherbrook Quebec where we had never been – ate poutine at Le Shack – a real unique experience! Oh and delicious too.
I was really taken with the teaching of Colonel Daniel Naud. This man is a wonderful teacher and his gentle but authority teaching really gave us reason to think. His word to us was entirely set in the Word of God and his personal illustrations brought a sense of genuine leadership. He is the TC for France and Belgium and obviously a wise and thoughtful leader.
One of our team building exercises was putting together a puzzle – thus the feature image above. Did I mention how good the food was? DELICIOUS!
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
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.
- 2 cups (500 ml) all-purpose flour
- 3/4 tsp (4 ml) salt
- 1 cup (250 ml) shortening
- 4 tbsp (60 ml) ice water
- 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
Prepare pastry. Roll out thinly on lightly floured surface. Cut into rounds with 4 inch (10 cm) cutter. Fit into medium-sized muffin cups.
Combine all filling ingredients except raisons.
- 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.