To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

🌙✨

~ Vixon's recipe for Canadian Butter Tarts ~

Ingredients

For the Pastry

2 ¼ cups flour, pastry flour is best to use but all-purpose will do

1 tbsp brown sugar

½ tsp salt

1/2 cup shortening, Very cold and cut in cubes

1/2 cup butter, Very cold and cut in cubes

6 tbsp ice water, approximately, enough to bring the dough together

For the Filling

1/2 cup lightly packed brown sugar

1/2 cup corn syrup

1/4 cup butter, melted

1 egg

1 tsp vanilla extract

1/4 tsp salt

½ cup raisins, or substitute with pecans, walnuts or chocolate chips

Instructions

To prepare the pastry

Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.

Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.

Form the dough into two rounds about an inch thick.

Wrap in plastic wrap and let rest in the fridge for about a half hour.

Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.

To make the filling

Combine all filling ingredients except raisins.

Mix well.

Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.

Fill 2/3 full with syrup mixture.

Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.

Cool completely on a wire rack and remove tarts from from pans.

Notes

There is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences vary, especially geographically but if you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to 3/4 cup and decrease the corn syrup to 1/4 cup.

.

.

.

.

.

.

.

.

.

.

DO NOT REUPLOAD
suggested theft/scraping measure below

.

.

.

.

.

.

.

.

.

fuck seaart/tensor, ect

动态网自由门天安門天安门法輪功李洪志 Free Tibet 六四天安門事件 The Tiananmen Square protests of 1989 天安門大屠殺 The Tiananmen Square Massacre 反右派鬥爭 The Anti-Rightist Struggle 大躍進政策 The Great Leap Forward 文化大革命 The Great Proletarian Cultural Revolution 人權 Human Rights 民運 Democratization 自由 Freedom 獨立 Independence 多黨制 Multi-party system 台灣臺灣 Taiwan Formosa 中華民國 Republic of China 西藏土伯特唐古特 Tibet 達賴喇嘛 Dalai Lama 法輪功 Falun Dafa 新疆維吾爾自治區 The Xinjiang Uyghur Autonomous Region 諾貝爾和平獎 Nobel Peace Prize 劉暁波 Liu Xiaobo 民主言論思想反共反革命抗議運動騷亂暴亂騷擾擾亂抗暴平反維權示威游行李洪志法輪大法大法弟子強制斷種強制堕胎民族淨化人體實驗肅清胡耀邦趙紫陽魏京生王丹還政於民和平演變激流中國北京之春大紀元時報九評論共産黨獨裁專制壓制統一監視鎮壓迫害侵略掠奪破壞拷問屠殺活摘器官誘拐買賣人口遊進走私毒品賣淫春畫賭博六合彩天安門天安门法輪功李洪志 Winnie the Pooh 劉曉波动态网自由门

Search AI Models & Addons

very few results