Best Buttertart Muffins 1983 Recipes

BUTTER TART MUFFINS

Steps:

• Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
• Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
• Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.

BUTTERTART MUFFINS

Steps:

• Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan.
• Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes.
• Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
• Preheat oven to 375 degrees F (190 degrees C).
• Grease 12 muffin cups or coat with cooking spray.
• Stir flour with baking powder, soda, and salt in a large mixing bowl.
• Make a well in center and pour in warm raisin mixture, stirring just until combined.
• Stir in nuts until evenly mixed.
• Spoon batter into muffin cups.
• Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes.
• Remove from oven and immediately pour about 1 teaspoon syrup over each muffin.
• Cool muffins in cups for 10 minutes, then remove to a rack.
• Serve warm.

GREEK CROUSTADE [BHG 1983]

Steps:

• For filling
• In a saucepan cook onion in 2 tablespoons of butter until tender. Stir in flour, tarragon, and black pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir half of hot mixture into egg; return all to saucepan. Cook and stir for 1 minute more (don't boil!) Remove from heat, stir in spinach and feta then set aside.
• -.
• Preheat oven to 375°F Brush a 12-inch pizza pan with some of the 1/3 cup melted butter; set aside. Unroll phyllo dough; remove 1 sheet of the phyllo dough at a time (As you work, cover remaining phyllo dough with plastic wrap to to prevent it from drying out) Lightly brush the first sheet with remainder of butter fold phyllo into thirds lengthwise to form a strip; brush the top butter. Place one end of strip in center of prepared pan, extending it over side of pan. Repeat with remaining phyllo dough and butter arranging strips spoke-fashion evenly around pan. (ends of strips will overlap in center and be about 3 inches apart at outer edges).

BUTTER TART MUFFINS

Steps:

• In a medium saucepan, cook raisins, sugar, butter, eggs, milk and rum flavoring, stirring frequently, until it is slightly thickened and just beginning to bubble.
• Cool slightly, uncovered.
• In a large mixing bowl, stir tog the dry ingredients.
• Make a well in the centre and pour in warm raisin mixture, stirring just until combined.
• Spoon muffin mixture into 12 greased muffins cups.
• Sprinkle walnuts over top of each muffin.
• Bake at 375°F for 17 minutes or until centre tests done.
• Remove from oven and immediately pour 1 tsp syrup over each muffin.
• Cool about 10 minutes before removing them to cool on rack.
• Serve warm or at room temperature.