Bread And Butterfly A Tasty Treat Recipes

BREAD AND BUTTERFLY (A TASTY TREAT)

Steps:

• Note: if you wish, you can dye the butter. Also, for special effects, feel free to garnish sprinkles, non pareils or other choices like shredded coconut on the butterfly. Substitutions for butter would include: frosting, cream cheese, peanut butter or other nut/seed butter, etc. Also, if you wish, you can flavor the butter or substitute with extract of your choice: almond, vanilla, coconut, etc.
• First decide if you want your bread untoasted or toasted.
• Use a butterfly shaped cookie cutter to cut the bread. If toasting the bread, cut out the bread first.
• Place the dyed sugar on a plate.
• Spread a generous amount of butter on the toast then press the bread onto the dyed sugar OR, it may be easier (especially for very young children), for them to sprinkle the sugar on top of the bread instead.
• ~TD~ tested-Mother approved!

ALYSSA'S BUTTER-FLY TARTS

Steps:

• PASTRY: Preheat oven to 400°F.
• Combine flour and salt in a medium bowl; cut in butter and shortening until pieces are about the size of small peas.
• Stir lemon juice into 3 tbsp of ice water; stir into flour mixture, adding more ice water, 1 tbsp at a time, if needed, to just moisten.
• Press together to form a ball of dough; flatten into a disc, wrap in plastic wrap and chill for 30 minutes.
• Roll out pastry and cut into 4-inch (approx) circles using a round cookie cutter or the open end of a drinking glass.
• Fit pastry circles into muffin cups; refridgerate while preparing the filling.
• FILLING: Place raisins into a small bowl and cover with rum that has been warmed in the microwave or a small pot (or hot tap water) to soak and soften while preparing the rest of the ingredients.
• Mix the brown sugar, golden corn syrup, butter and salt together in a medium bowl until the sugar is dissolved and no butter streaks are visible.
• Add vanilla and egg and mix until combined.
• ASSEMBLY: Drain raisins and divide among tart shells; add approximately 2 tbsp of filling to each tart shell.
• Bake 15 - 18 minutes or until the filling is lightly browned and bubbling.
• Remove from oven and cool in the muffin pans for 10 minutes; remove from pans and cool completely on racks.