CAPE BRETON PORK PIES
1 cup of cold, creamery butter ( this is what made them better than Auntie's. She probably used margarine, which was a common practice in Cape Breton. The difference it makes to the recipe is unmistakable!)
4 tablespoons icing sugar
2 cups flour
Cut the butter into the flour suing a pastry cutter. Add sugar and knead until well-blended. Press small amounts into small muffin tins. Bake at 425 degrees F. for 10 minutes. Keep a close eye on them as they brown very quickly, and you DO NOT want to make them too dark. ( In my opinion, the lighter they can be, the better, but that is just MY preference!) Remove and allow to come to room temperature. Carefully remove from tins, as they are VERY delicate!
1 1/2 cups brown sugar ( I use demerara)
Lemon Juice (the juice of one lemon, whatever that may be. I usually heat my lemon in the microwave for a quick 10 seconds. It DOUBLES the amount of juice you will get from it. How much of that juice you put in is really up to your taste, but I like the whole amount.)
Simmer the above ingredients until the dates are of a soft consistency. Cool, then fill the tart shells. Top with a piped swirl of butter cream icing which has been flavoured with maple syrup or flavouring. YUM! YUM! YUM! These freeze well, and can be made weeks ahead if covered well in the freezer.
* anecdotal additions are my own, but this wonderful recipe is from "Out of Old Nova Scotia Kitchens" by Marie Nightingale (Nimbus Publishing Limited)
A lovely, Old Country Roses, teapot, creamer and teacup.., So pretty!
Happy 16th, 'Teapot And Tea Things Tuesday', 44th, 'Tuesday Tea For Two' and 35th,
'Wednesday Tea For Me And Thee'!.., And also please enjoy your other lovely, 'Tuesday And Wednesday Teatime In Blogland', tea parties at other blogs ladies!
Cheers from Scone Queen
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