Storm Preparation

<strong></strong>I should be painting, but with the storm approaching, I'm choosing to lay low, and dream up comfort food to make before we lose power.  The threat of a storm always makes me think of my stomach, and a possible shortage of things to put in it.  (For those who know me, I'm sure this comes as no surprise).<br/><br/>However, I did prepare for the likely power outage, and getting into true survival mode, here's what I did:<br/><br/>Made coffee and put it in a thermos.<br/>Took a shower.<br/>Gathered 1 flashlight, which I found is not in working order.<br/>Found one battery powered lamp, which is in working order.<br/>Got laundry done.<br/>Ran dishwasher.<br/>Made spaghetti.<br/>Made Currant Tarts.<br/><br/>SO, as you can see, if we lose power, I'm completely able to survive.  I'll be clean, have a lamp, hot coffee, cold spaghetti, and little pies!<br/><br/>(Seriously, I do wish everyone in the path of the storm well. And hope everyone stays safe.)<br/><br/><strong>ENGLISH BUTTER TARTS (OR CURRANT TARTS) Makes 12-15</strong><br/><br/>This recipe was passed down in our family from my great-grandmother.  Everyone who tries one of these mini-pies asks for the recipe.  <em>Everyone! </em>  I find dried currants where you find raisins in the grocery store, and also in the bulk food section.<br/><ul><br/> <li>1/2 cup real butter room temperature</li><br/> <li>1 cup granulated sugar</li><br/> <li>1 large egg</li><br/> <li>2 teaspoons vanilla</li><br/> <li>1 cup dried currants</li><br/></ul><br/><h3><strong>For the Pastry</strong></h3><br/><ul><br/> <li>2 cups all-purpose flour</li><br/> <li>1/4 teaspoon salt</li><br/> <li>2/3 cup lard</li><br/> <li>3 -4 tablespoons cold water</li><br/></ul><br/><h2>Directions:</h2><br/><ol><br/> <li><br/><div>To Make the Filling:.</div></li><br/> <li><br/><div>Wash the currants and drain them.</div></li><br/> <li><br/><div>Stir the sugar and butter together well. Mix in the egg and vanilla until well blended. Stir in the currants.</div></li><br/> <li><br/><div><strong>To Make the Pastry:</strong></div></li><br/> <li><br/><div>Mix the flour and salt together.</div></li><br/> <li><br/><div>Cut the lard into the flour and salt until the consistency is like crumbs. Gradually add enough of the water to make the dough hold together, and form it into a ball.</div></li><br/> <li><br/><div>Roll out the dough and cut out with a round cookie cutter and fit into muffin tins (regular size, not mini).</div></li><br/> <li><br/><div><strong>To Assemble & Bake:</strong></div></li><br/> <li><br/><div>Pre-heat oven to 375 degrees</div></li><br/> <li><br/><div>Put a large spoonful (about 2 tablespoons) of the filling into each unbaked tart shell.</div></li><br/> <li><br/><div>Bake @ 375 for 15 to 20 minutes, until bubbly and golden and crust is done. (Don't over-bake - the filling should not be too brown or crispy.).</div></li><br/></ol><br/><em>Honesty report</em>:  I do not make pie crust!  I buy it and cut it to fit in the muffin tins!<br/><br/> 

Storm Preparation

I should be painting, but with the storm approaching, I'm choosing to lay low, and dream up comfort food to make before we lose power.  ...

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