| Butter Tarts Eleanor Ramshaw |
| 1 cup margarine |
| 8 cups brown sugar |
| 8 eggs |
| 1 tsp vanilla |
| 1 tbsp corn syrup |
| raisons (optional) |
| Tenderflake pastry recipe for shells |
| Mix the margarine and sugar together in a large bowl. Add the eggs; stir until the mixture is smooth. |
| Add the vanilla; stir. |
| Fill tart shells 1/2 full. |
| Bake at 320 °F for 10 minutes. Turn pans in oven; bake for another 10 to 15 minutes. |
| Mixture should be bubbly and not too runny. Tarts should be golden brown. They will continue to bake after removing from oven. |
| This makes about 4 dozen tarts. For 1 dozen, use 1/4 cup margarine, 2 cups brown sugar and 2 eggs. |
| * Email sent by Eleanor 2005 - Favorites of mine. I often am a convener of bonspiels at our curling club and these are perennial favorites. Everyone checks to see “Where are the butter tarts?” |
| Dessert for Highland Lassie 2018 [Robin Stockfish] |
| 1 20 oz can of crushed pineapple |
| 1 20 oz can cherry pie filling |
| 1 cup golden or yellow cake mix |
| Butter |
| Pecans |
| Spread pineapple over 11 by 14 baking dish |
| Cover with dollops of cherry filling |
| Sprinkle cake mix over mixture |
| Cover with butter shavings |
| Pecans |
| 350 degrees for 40 minutes or until golden brown. |
| Chocolate Pecan Icecream Pie for Highland Lassie 2018 [Susi Reinink] |
| 1½ cups crushed chocolate wafers |
| ⅓ cup butter, melted |
| Mix and put in bottom of spring form pan. Bake for 10 minutes in 350° oven. |
| 8 oz. package of cream cheese |
| ¼ cup white sugar |
| 1 tsp vanilla |
| 2 beaten egg yolks |
| 6 oz. pkg. chocolate chips, melted |
| 2 egg whites |
| ¼ cup white sugar |
| 1 cup whipping cream, whipped |
| ¾ cup pecan pieces |
| Mix cream cheese, ¼ cup white sugar and vanilla together with electric beater. Blend in egg yolks and melted chocolate. |
| Beat egg whites till foamy, add ¼ cup white sugar gradually till soft peaks form. Fold into chocolate - cheese mixture. Add whipped cream and pecans. Pour on top of the chocolate wafer base. Freeze. |
| Take out of freezer at least half an hour before serving and decorate with caramalized pecans. |
| Curried Chicken Casserole for Highland Lassie 2017 |
| 4 cups cooked chicken (use one whole BBQ cooked chicken cut into bite-sized pieces. |
| 1 large bunch of broccoli, cut up (cooked a few minutes in boiling water or 2 min in microwave until very green but can be pierced by a fork. Do not overcook. (I used 1/2 large pkg of broccoli flowerets from Costco). |
| 1-1/2 cups raw broad flat noodles - cooked to al dente, drained. |
| 1-10oz tin cream of chicken soup |
| 1-10oz tin of mushroom soup |
| 1/2 -3/4 cup chicken broth |
| 1 cup mayonnaise |
| 1 tbsp curry powder |
| 1 tbsp lemon juice |
| 1/2 + grated sharp cheddar |
| 1/3 bread or panko crumbs |
| Layer broccoli, chicken pieces and noodles in buttered 9x13 pan. |
| Blend remaining ingredients except cheesea nd crumbs. |
| Spread sauce over chicken mixture, toss lightly. |
| Cover with bread crumbs and cheese. |
| Bake @ 350 degrees for 45-50 minutes. |
| Several ways to Adapt for Gluten free: |
| 1. Omit noodles, chicken broth, and panko/bread crumbs. You could substitute the GF cornmeal crumbs but I didn't. There will be a trace of wheat flour in the cream soup but if you are gluten sensitive and not highly allergic, this will be fine. |
| OR |
| 2. Prepare recipe as directed substituting 1-1/2 cups of cooked rice (I used basmati) with a full 3/4 cup of the chicken broth. Delete bread crumbs. |
| Curry -free (NB for mustard allergy) - equally popular. You could substitute another herb if desired |
| Oriental Salad for Highland Lassie 2017 |
| 1 Napa or Chinese cabbage ( I use Napa a washed and drained) |
| 6 -8 green onions, chopped |
| Optional: 2 tins mandarin oranges, well drained |
| Toast til golden: |
| 7 oz chowmein noodles (Farkay brand is good) |
| 3/4 cup slivered almonds |
| 1/2 sunflower seeds, unsalted |
| Dressing: (This makes too much for one salad...it will be enough for 4-5 lbs of cabbage) use only half for a medium sized cabbage. |
| 1 cup salad oil ( eg. sunflower ) |
| 1 cup white sugar |
| 1/2 cup cider vinegar |
| 2Tbsp soya sauce |
| 1/2 tsp salt |
| 1/4 tsp pepper |
| Wash and shred cabbage. Add sliced onions , oranges and seeds. |
| Make dressing well in advance for flavours to come out. Shake very well and again before using. Toss well with salad (be careful not to overdress). Before serving add almonds and noodles, toss again. |
| Suggestions For a crowd: |
| Measure a generous cup of shredded cabbage per person before combining other ingredients. |
| Granny's Oatcakes Penny McPherson for Highland Lassie 2017 |
| 2 cups quick oats (not large flakes) |
| 1 cup flour |
| 1/2 cup white sugar |
| 1/2 cup butter |
| 1/2 tsp baking soada |
| 1/2 tsp salt |
| 4 or 5 tbsp hot water |
| (I add 1 teaspoon of vanilla - or capful - to 5 tbsp of hot water = it makes them thinner and crispier) |
| Mix dry ingredients together. Cut in butter as in pastry. Add water/vanilla mixture. Blend well and work it into a ball with your hands. For larger triangles, divide dough into 6 equal parts. |
| Roll each part out thinkly into a circle (use a little flour if needed) and cut into 8 triangles). |
| Line baking sheets with parchment paper or they will not lift off the tray. |
| Bake at 350 degrees for 12-15 minuts. Should be browning but not dark - will crisp up when cooled. |
| Store in wax paper in cookie tin. |
| Also great with brie cheese and red pepper jelly. |
| Makes about 64 pieces. |
| For Gluten Free: Simply substitute a GF all purpose flour mix. I used the Irresistables brand (Metro). |
| "Mom's Recipe" Robin Stockfish for Highland Lassie 2019 |
| Preheat oven to 350 |
| 9 x 13 pan |
| 20 oz. Can of crushed pineapple |
| 20 oz cherry pie filling |
| 1/2 package of yellow cake mix |
| 1 cup pecans |
| 1/2 cup butter |
| -Spread pineapple and liquid in pan |
| -spoon on cherry filling |
| - sprinkle cake mix on top |
| -cover with slivers of butter |
| - add pecans on top |
| Bake for 50 minutes. |
| Serve with ice cream or whipped cream. |