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Canadian Butter Tarts                        Aunt Maggie's recipe  (and Shaun Qualheim's photo!) 

1lb shortening (my Aunt used to say it has to be 'Fluffo', I use Crisco and the recipe on the can, it's easier)
5 cups flour
1 tsp salt
1 egg beaten in cup and add water to measure 3/4 cup


Mix together flour and salt in large bowl and cut the shortening with a pastry cutter. Then mix in liguid and roll as needed.  For the butter tarts cut to fit a muffin cup.

1/4 cup marg. or butter
1 1/4 cups brown sugar
Cream together.
Then add 2 well beaten eggs,
1 Tblsp lemon juice
1 cup of raisins.

Put filling in pastry lined muffin cups.    Bake at 425 degrees for 10-15 minutes.

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