Specials for October
All the Baker’s Size Extracts
are on special. So all you serious bakers can stock up.
Special $8.49 each
Regularly $8.99
Double-Strength Vanilla
Save $3.00 Sale Price $9.99
Regularly $12.99
Cinnamon Save $1.00 Sale Price $5.99
USDA certified 100% Organic Spices.
You have a variety of 16 spices for the sale price of $4.59 each
Two spices sales price $5.59 each
One spice sale price at $6.09
Go to www.watkinsonline.com/glynn
Click on specials to make your purchase.
Menthol Camphor Ointment and Rub is on special
The large tin is $7.99
Travel size is $4.49
WINNER OF THE SPICE PEDDLER DRAWING FOR OCTOBER IS
Carmen, you will be receiving a confirming email. Congratulations
Vanilla Custard Tarts with Irish Cream Sauce
Ingredients
Tarts
1/2 cup/125 mL Vanilla Dessert Mix
1/3 cup/80 mL sugar
1/3 cup/80 mL water
1 can (12 fl oz/350 mL) evaporated milk
6 prepared single-serve graham cracker crusts
Sauce
1/2 cup/125 mL (1 stick) butter
1 cup/250 mL sugar
1 egg
2 tsp/10 mL Irish Cream Extract—Trial Mark, 2 oz.
Cooking Directions
Combine dessert mix, sugar and water in a small saucepan and stir to dissolve the sugar. Add the evaporated milk and stir until smooth. Cook over medium-low heat, stirring constantly until the mixture comes to a boil and thickens. Pour into the graham cracker crusts and refrigerate for at least one hour or until set.
Meanwhile, melt the butter and sugar in a double boiler until the butter is melted. Beat egg in a separate bowl, temper it with a small amount of the butter/sugar mixture and add it to the remaining butter/sugar mixture. Remove from heat and add the Irish Cream Extract to the
sauce Spoon over top of each tart
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