QUICK AND EASY BARBECUE RUB
This rub is my personal recipe, settled on after lots of experimenting. It's great on ribs, brisket, and pork butt. Quick and easy from ingredients everyone usually has. This recipe makes enough for 2 to 3 full racks of baby back ribs, depending on how liberally you coat them. For those that are new to barbecuing/smoking, 'rub' is a misnomer, as you're really just coating the meat and not actually rubbing it in. Generally, I'll rinse and pat dry the meat I'm prepping then apply a thin coat of yellow mustard so that the rub sticks.
Provided by Big Poppa T
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 483.5 mg, Sugar 2.5 g
BBQ SPICE RUB
This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.
Provided by Brenda McGrath
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g
CANADIAN BUTTER TARTS
This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Pies Tarts Butter Tart Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
- Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
- Preheat oven to 350 degrees F (175 degrees C)
- Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
- Fill the bottom of each tart shell with about 10 raisins each.
- Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
- Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g
BUTTER TARTS
There may be no more perfectly satisfying treat than a Canadian butter tart. It is small and sweet, bracingly so, with hints of butterscotch and caramel. And each bite delivers three textures: flaky crust, chewy top, gooey center. While its exact origins may never be found, the tart became popular in Ontario in the early 20th century and spread across Canada thanks to its inclusion in the 1913 "Five Roses Cook Book." Today there are numerous variations. Runny or firm? Raisins or plain? This recipe can be adapted to please all partisans.
Provided by Sara Bonisteel
Categories easy, snack, pies and tarts, dessert
Time 45m
Yield 1 dozen
Number Of Ingredients 12
Steps:
- Make the pastry: In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingertips, rub butter or lard into flour until mixture is in pea-size pieces.
- In a small bowl, mix water, egg yolk and vinegar until well combined. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more water if it looks dry.
- Knead dough several times by hand to bring it together and shape into a flat square. Wrap with plastic and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough into a 16-inch-by-12-inch (40.5 centimeters by 30.5 centimeters) rectangle about 1/8- to 1/4-inch (3 to 6 millimeters) thick. Flour the work surface and rolling pin as you work with the dough.
- Use a circular 4-inch (10 centimeter) cookie cutter (or a clean 28-ounce/496 milliliter can) to cut 12 pieces. Reroll dough if needed to cut more circles, but try to cut as many pieces on the first pass. With your fingertips, press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the pan. Refrigerate while while you make the filling.
- In a bowl, cover raisins with hot tap water to plump. Heat oven to 425 degrees F (220 degrees C).
- Make the filling: In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth. Add vanilla and egg and mix until combined. Do not use an electric mixer; it will add too much air to the filling.
- Drain the raisins and place seven or eight raisins in each chilled tart shell.
- Divide the filling evenly among the tart shells, filling each one about halfway. Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one.
- A few minutes after removing the tarts from the oven, run a knife or offset spatula around the edge of each tart to loosen. Let cool completely in the tin. To remove, run a butter knife or offset spatula around and under each tart to pop it out of the tin.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 12 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 18 grams, TransFat 0 grams
CLASSIC BUTTER TARTS
This is a great treat that is a small twist on pecan or walnut pie. Included in the recipe is butter, brown sugars, spices, coconut and walnuts. These are in great demand every year from my family and friends.
Provided by Carol Kronick
Categories Desserts Pies Tarts Butter Tart Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
- In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 43.2 g, Cholesterol 44.6 mg, Fat 20.9 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 332.3 mg, Sugar 25.3 g
BUTTERTART BBQ RUB
This is a great rub for chicken, ribs and pork. Keep in an airtight glass jar for a maximum of 6 months.
Provided by Kermit in Huntsville
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients together.
- Before applying the rub, coat your meat with Dijon mustard.
- Sprinkle the rub all over the meat and BBQ as desired.
Nutrition Facts : Calories 281.8, Fat 2.3, SaturatedFat 0.2, Sodium 28349.5, Carbohydrate 67, Fiber 4.7, Sugar 55.9, Protein 3.3
BUTTER TARTS
Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.
Provided by Barbara
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
- Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.
Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g
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