I am a fairly avid reader.
And by reader I mean if my nose isn’t stuck in a cook book or a food magazine, it’s stuck in a trashy romance that I am more than likely going to whip through in a matter of hours. Don’t get me wrong, I do enjoy other types of books, but I also enjoy trash.
Give me all the vampire, werewolves, witches, curses, otherworld fantasy romances you’ve got. I’ll be in my happy place.
Having said that, I will admit I am a very unobservant book chooser. More often then not, I browse the romance section of the book store ( or lets face it the bargain section) and if the cover appeals to me, I’ll pick it up. 9 times out of 10 I’ll read the back cover, to make sure I haven’t read it, then home it goes.
This is where I usually discover, that it is part 6 of some absurdly long series, and I have no idea what is going on. ( Fortunately, there are some series which haven’t been too bad, the Dark Hunter series I read very badly out of order, as well as many Nora Roberts series that I have gotten second hand). This causes some very frustrated attempts to read, and then I finally break down and go on the hunt for the other books in the series.
Does anyone else do this, or is this just a uniquely Mel thing?
Regardless of any incurred frustration, I have stumbled on some amazing series this way. Or amazing in the fact if you enjoy trashy novels like I do!😀
Honestly, I think I’m even worse when it comes to cook books. I see them on sale or cheap and I am compelled to buy them. Recipe overload. And then when push comes to shove, I turn to my most favourite cook books ( which I have often bought at full price) or a family recipe that is neatly stashed away in my recipe box.
Like these butter tarts. I’ve probably flagged a similar recipe in more than one cook book, but when Mr. Ginge begs me to make them, I turn to the hand written card I copied from my Mom’s recipes.
makes 12 buttertarts
- pastry for a 10 inch double crust pie
- 1 cup of add- ins of choice ( I used walnuts, white chocolate chips and chocolate chips, but really you could use whatever you fancy. Or none. They are infinitely customizable)
- 3 eggs
- 1 cup golden corn syrup
- 2/3 cup brown sugar
- 1/3 cup butter, melted
- pinch of salt
- Preheat the oven to 375°F.
- On a floured surface, roll out your pastry to 1/8 of an inch and cut 12 5 in circles. I don’t have a cutter that big so I use a clean tupperware dish. Set each round into an ungreased muffin pan, gently folding the edges so that the pastry fits right down into the cup.
- Sprinkle your choice of add ins evenly over the bottom of the pastry. Set aside.
- In a large bowl, beat together the eggs, cornsyrup, brown sugar, melted butter and salt. Pour into the prepared shells, so that they are each about 3/4 of the way full.
- Bake in the preheated oven 20-25 minutes, or until the filling has set. Let them cool 5 minutes in the pan, then remove from the pan and cool completely. ( make sure to do this, other wise any overflowed filling can set and make it hard to get the tarts out. Then you have a mess. A big one.)
From Mom’s recipe archive.
Last time I made these, Mr Ginge left me one. He took the rest.