Nothing is a better comfort food than home made butter tarts. Melt-in-your-mouth pastry and ooey-gooey, drippy butter tart filling to finish it off. Our recipe for butter tarts has a Canadian twist by adding in maple syrup.
2 cups of Frankie's All Purpose Flour
5 oz./ 142g cold butter (cubed)
1/4 tsp salt
3/4 cup white sugar
Method: In a mixing bowl add flour and salt. Mix. On low speed add butter. Mix until butter becomes the size of small peas. In another bowl beat eggs and sugar together. Add to flour mixture. Mix until it shapes into a ball of dough.
1 cup of brown sugar
1/4 cup soft butter
1/2 cup maple syrup
pinch of salt
1 tsp vanilla
1/2 cup raisins or pecans or chopped chocolate (optional)
Method: Preheat oven to 375F. Mix the brown sugar and butter, then syrup. Next mix in the eggs, salt and vanilla. Mix until well combined.
Putting it all together:
Prepare a muffin tin by lightly flouring. Set aside. Roll out pastry on a well floured surface and cut out circles slightly larger muffin tin openings. Gently press into muffin tins to create a shell. Continue filling rest of muffin tins with remaining pastry.
Pour well mixed filling into each prepared pastry shell and fill no more than 3/4 up the side of the pastry.
Bake for 10-12 minutes.
For a video tutorial please click here: https://youtu.be/yheggJvJH3M
Banana-Chocolate Cake (or muffins)
Nothing beats fresh baked... anything. And this Banana Cake with chocolate just takes things to the next level. Because, hey, we all need a bit of chocolate in our lives.
3 cups Frankie’s all purpose flour
1-1/2 cups granulated sugar
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
Mix all together in a stand mixer until blended.
To this add:
¾ cup of veg. or canola oil
¾ cup of water
1 tsp. of vanilla
Mix together on low until blended.
Add in 3 mashed bananas. Beat on high for 30 seconds.
Using an ice cream scoop, scoop into paper lined muffin pans or bundt pan that has been oiled. Bake at 350F. for approx.: 30 minutes (muffins), 45 minutes or until a toothpick comes out clean when inserted.
VARIATIONS: (instead of bananas add...)
Carrot muffins or cake: stir in 2 Tbsp. of ground cinnamon, 3 cups of grated carrots and 1 cup of raisins or currants.
Blueberry muffins: stir in 3 cups of frozen or fresh blueberries.
Lemon Poppyseed muffins/loaf: Mix in zest of 1 (washed) lemon, 1/8 cup of poppyseeds.
(While the muffin/loaf is baking, squeeze the juice from the lemon in with 1 cup of icing sugar and mix to a glaze. Brush on top when baking is complete.
For a video tutorial on how to make this visit: https://youtu.be/XNyju2ZzT3c
Nothing beats fresh-from-the-oven cornbread. Oh-so-yummy with chili, soup or just with a bit of butter on a cool (or cold, depending on when you're reading this) evening. Enjoy this simple and quick recipe.
2 cups Frankie’s all purpose flour
½ cup & 2 Tbsp. white sugar
1 ½ Tbsp. baking powder
1 tsp. baking soda
2 cups medium course cornmeal
1 cup buttermilk (or you can use regular milk and 1 tbsp of white vinegar)
½ cup milk
½ cup vegetable oil
½ tsp. Salt
Instructions: Sift dry ingredients together, add cornmeal. Mix together wet ingredients. Add dry ingredients to wet ingredients then add to a greased 9X13 pan and smooth. Bake at 425F for 25 minutes. Can also be made into muffins.
For a video tutorial visit: https://glutenfreefrankies.com/recipes/120-cornbread
This easy tomato sauce is a hit in my family. I make a pile of it in the summer when the produce is plentiful and cheap and water bath can as much as I can.
Here's the recipe:
20lbs tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves of garlic, minced
1 tbsp olive oil
1 cup finely minced fresh basil
1/4 cup Balsamic vinegar
1/4 tsp Citric Acid (pint jars) or 1/2 tsp (quart jars) per hot jar
7 (16 oz) pine glass preserving jars with lids and bands or 3 (32oz) quart glass preserving jars.
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set aside. Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside. Saute onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Puree tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel. Combine tomato puree and basil in a large sauce pot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
Add 1/4 tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar, add 1/2 tsp Citric Acid or 2 tbsp bottled lemon juice to each hot quart jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Centre hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process pint jars for 35 minutes and quart jars for 40 minutes (based on 1000 feet or less of altitude). Remove canner lid, wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours; they should not flex up and down when center is pressed.
These pasta noodles go great with any sauce, but are also a great way to make some ravioli or noodles.
Gluten Free Basic Noodle Recipe
1 cup Frankie’s All Purpose Flour
.5 tsp Kosher
2 - 4 tbsp water
Instructions: In a mixing bowl combine flour, egg, and salt. Slowly add water until a soft ball is formed.
Remove from mixer and on a well floured surface knead the dough and roll out very thin. Cut into noodle shapes and let rest for 20 minutes.
Drop noodles in boling water and let cook in water for 1.5 - 3 minutes. Remove from water and add to your favourite sauce.
Here's a video tutorial on making the pasta noodles: https://youtu.be/SENZJJow42g