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Raisin Butter Tart Squares
January 22, 2018

Yummy, I covered the raisins in Marsala, brought it to a boil, once plumped up, I added a bit of water to cool them down. I also substituted two teaspoons of Marsala for the vanilla. Worked great. Next time I will not add the water to the raisins after plumping with Marsala, but will just let them cool down naturally before draining and adding to the batter. The Marsala I used was American, Cribarai, not the real Italian which would probably not work.

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