Canadian Living magazine put the question out there: Butter Tart Square or Date Square? Well, I have been making both for years! Date Squares since I first discovered the kitchen as a child. Ok, maybe I didn’t make them by myself then, but I did get to chop the dates that came in a solid block which had to be painstakingly cut up.

 This is the Buttertart Square recipe I have been making for the past 20 years. Oh, hey, I learned something interesting; apparently a well made BTS is quintessentially Canadian! Who knew? What the Lamington is to the Aussies! And here I thought Strawberry Shortcake was  the quintessential Canadian dessert because it graces many a Canada Day Celebrations!

Without further ado…THE Buttertart Square recipe…

2 1/4 cups Flour

3 Tablespoons Sugar

3/4 cup Butter

3 large Eggs

2 cups Brown Sugar

1/3 cup Butter, melted

1 1/2 Tablespoons Vinegar

1 1/2 teaspoons Vanilla

1 Tablespoon Flour

1/2 teaspoon Salt

2 cups Raisins, soaked and drained

Preheat oven to 350F

Lightly spray a 9X13 pan with Vegetable Oil Spray.

In medium mixing bowl, combine flour and sugar, using a pastry blender.
Cut in cold butter until mixture resembles coarse crumbs.

Press into prepared pan and bake for 10 minutes.

Remove from oven and cool on wire rack for 10 minutes.

Meanwhile, in a large mixing bowl beat eggs until light and fluffy.

Stir in brown sugar, melted butter, vinegar, vanilla, flour and salt.

Scatter raisins over the baked crust then pour filling over all.

Bake in 350F oven for 20 – 25 minutes or just until set and golden brown.

Cool.

Cut into 24 squares.

Store leftovers in an airtight container.

These can also be frozen.

When I am feeling particularly lazy but need Lunchbox treats for the week I like to whip up a batch of Brownies. They are so easy to make and are a sure hit…the challenge will be to make them last for the week!

1 1/3 cup Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 cup Butter

1 cup Cocoa

2 cups Sugar

4 Eggs, slightly beaten

1 1/2 teaspoons Vanilla

Preheat oven to 350F.

Lightly spray a 9x13inch pan with vegetable oil spray or line a mini muffin tin with muffin liners.

In small mixing bowl, combine flour, salt and baking powder.

In medium size saucepan, melt butter over low to medium heat.

Add sugar to melted butter and stir for a minute.

Remove from heat and stir in cocoa. Mix well, until no lumps remain.

Add eggs, one at a time and stirring well after each addition.

Stir in Vanilla.

Pour in dry ingredients and carefully stir in until all the flour is incorporated then stir vigorously for 2 – 3 minutes.

Pour batter into prepared 9×13 or use a 2ounce Pampered Chef Scoop to portion into 24 mini muffin cups.

Bake in preheated 350F oven for 25 – 30 minutes, or until pick inserted in centre comes out clean. Two Bite Brownies for 16 – 20 minutes.

*As an alternative to Fudgy Cocoa Frosting, at this point you may break a family size Chocolate bar into bits, sprinkle on top of the warm brownies and return the pan to the turned off oven. Leave for a few minutes. Remove from oven and gently spread melty chocolate over the surface of the brownies. I like Fruit and Nut bar

Remove from oven and cool completely on wire rack.

Frost with:

 Fudgy Cocoa Frosting

3 Tablespoons melted Butter

1/4 cup Cocoa

1/2 teaspoon Vanilla

splash of strong brewed Coffee

2 cups Icing Sugar

Add cocoa to melted butter and stir until no lumps remain. Stir in vanilla, coffee and 1 cup of icing sugar stirring well.

Add second cup of icing sugar, stirring until no lumps remain then beating for 2 minutes.

Spread on cooled Brownies.

Reduced Fat Brownies:

Substitute 1/2 cup butter and 1/2 cup unsweetened applesauce for the cup of butter.

Substitute 1/3 cup of the flour with Whole Wheat Flour.

Chocolate Chunk and Fruit Brownies:

To Reduced Fat Brownies add:

1 cup Sultanas

1 cup Chocolate Chunks

Stir the Fruit and Chocolate in with the dry ingredients.

This recipe is passed along to me from O-Mommy. O-Mommy was the Grande Dame of the Kitchen. She wasn’t just a good cook she was a good Home Maker. She tended the garden, raised the chooks and turned the farms yields into scrumptious meals. O-Mommy, you are my Hero.

Date Filling:

Combine in Saucepan

1 cup chopped Dates

1 Tbsp Brown Sugar

1/2 cup Water

Bring to boil and cook until dates are soft enough to be mashed with a fork (5 minutes) The mixture should be consistency of jam. Set aside to cool.

Crumb Mixture:

1 cup Flour

1/2 tsp. Baking Soda

1/8 tsp. Salt

Cut in:

1 cup Butter

Then Blend in:

1 cup Brown Sugar

2 cups Rolled Oats

Preheat oven to 325F.

Lightly spray and 8″ square pan with vegetable oil spray

Follow directions for Crumb Mixture.

Press half over bottom of prepared pan.

Cover evenly with cooled date filling.

Cover with remaining crumbs and pat until smooth.

Bake for 35 – 40 minutes, or until golden brown in 325F oven.

Cool before cutting.