Upside Down Rhubarb Cake

I got this recipe from my friend Wanda Enns. When she offers to bring something to a potluck, she is most likely to be asked to bring a dessert. That woman can bake! More often than not she makes something that no one has ever tried before, which is always a treat. I have been making this recipe for years and is enjoyed by all.

Base:

• 4 cups rhubarb, finely chopped
• 1 1/2 cups mini marshmallow
• 1 cup sugar or 1 small pkg Strawberry Jello and sugar to = 1 cup

Dough:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1tsp. vanilla
• 1 1/3 cup flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 cup milk

1. Mix the jello and sugar and mix together with the Rhubarb
2. Spread in a well greased 9x13 pan.
3. Top with Marshmellows.
4. Cream together butter and sugar until well beaten and light
5.  Add egg, continue beating, add vanilla.
6. Sift together dry ingredients, add alternately with milk.
7. Dollop the dough over the rhubarb and spread gently to cover.
8. Bake at 350 for 45 or until brown
9. Cool before turning upside down
10. I used jello and sugar to get that nice red color.

Raspberry Peek-a-Boo Cookies

This is a lovely soft oatmeal cookie with a raspberry jam centre and
a subtle almond flavour. They freeze well.

• 1 cup butter, softened
• 1/2 cup shortening
• 3 eggs
• 1 1/3 cups sugar
• 1 1/2 cups firmly packed brown sugar
• 3/4 cup water
• 1 teaspoon almond extract
• 1 teaspoon vanilla
• 3 cups oatmeal
• 3 3/4 cups flour
• 1 1/2 teaspoons soda
• 1 1/2 teaspoons salt 
• 3/4 teaspoon cinnamon
• 1 18 ounce jar raspberry jam

1. In large mixer bowl, cream butter and shortening.
2. Add white and brown sugar and blend well.
3. Add eggs one at a time, mixing between additions.
4. Add water and extracts and mix again.
5. Add remaining ingredients, mixing until blended.
6. Drop by teaspoonful or medium sized cookie scoop onto cookie pans.
7. Fill a 1/2 teaspoon measuring spoon, with raspberry jam, press back of a spoon into cookie dough and push jam into the indent you've made.
8. Repeat until all cookies are filled.
9. Bake in 400º F oven for 10 - 12 minutes.
10. Remove to rack or brown paper and cool. 

Yields:  about 6 dozen cookies

Lemon Cheesecake with Raspberry Topping

Here is a light, luscious and lemony 'no-bake' cheesecake that is the perfect ending to a special occasion meal.  Or forget the meal and just enjoy this dessert with good friends!
Crust:

• 1 1/3 cups Oreo Baking Crumbs
• 1/3 cup butter

Filling:

• 1 envelope unflavoured gelatin
• 1/4 cup cold water
• 1/4 cup hot water
• zest of 1 lemon (finely grated)
• 1/2 cup freshly squeezed lemon juice (juice of 2 lemons) 
• 1 - 8 oz /250 gr package cream cheese
• 1 cup granulated sugar
• 2 cups whipping cream

Directions:

1. Combine chocolate cookie crumbs and melted butter. Pat into a 9-inch spring-form pan. Set aside.
2. In a small bowl, sprinkle gelatin over cold water; then add hot water while stirring.  Stir in lemon zest and juice.  Allow to cool for several minutes (but do not let set). 
3. In a mixing bowl, beat cream cheese and sugar until very smooth.  Add gelatin mixture and combine well. 
4. In a separate bowl, whip cream until stiff. Gently fold whipped cream into cheese mixture.  
5. Pour filling into crust.  Refrigerate for at least four hours or overnight. 
6. Remove from pan and serve, topped with raspberry sauce (below), fresh raspberries and additional whipped cream.

Easy Raspberry Sauce:

• 2 cups raspberries (fresh or frozen and thawed)
• 1/4 cup sugar
• 1 tablespoon freshly squeezed lemon juice

Combine raspberries, sugar and lemon juice in blender and process until liquidy. (Add more sugar to taste, if desired.)
At this point, you can eliminate the seeds by passing through a strainer.  We like the seeds!
Store in closed container in the fridge for several days.

This dessert can be stored in an airtight container in the fridge for several days.  It also freezes well.

Serves 8.


 

Coconut Flour Biscuits

These are a very tasty, easy to make biscuit with all the health benefits of coconut flour and cottage cheese for added protein.
Serve them with soup, with salad, as a snack with cheese,  or use them for Strawberry Shortcake Dessert!

Gluten free flour mix 
3/4 cup brown rice flour
1/4 cup white bean flour (or brown rice flour, or chickpea flour)
1 cup coconut flour
1 cup gluten free oat flour
1/4 cup cornstarch
1 cup tapioca starch/flour
2 tsp xanthan gum


Biscuits

• 1 3/4 cup flour mix 
• 1 tbsp sugar 
• 2 rounded  tsp baking powder 
• 1/2 tsp salt 
• 1/2 cup butter 
• 2 lg eggs 
• 1/2 cup creamed cottage cheese (undrained)  - or buttermilk (or both to make up the 1/2 cup)

1. Mix flour salt and baking powder in a bowl. 
2. Grate cold butter into flour, tossing to mix well. 
3. Whisk together eggs and cottage cheese. 
4. Pour into dry ingredients and stir ,  finishing with hands working dough into a smooth ball. 
5. Turn onto a sweet rice flour dusted counter and knead lightly until dough is smooth. 
6.  Roll out to 1/2" thick and cut into circles, squares or triangles as desired. 
7. Place on parchment lined cookie sheet and put in fridge for about 1/2 hour. 
8. Heat oven to 400 degrees.  Remove biscuits from freezer to oven and bake until lightly browned. 

White Bean and Ham Soup

With Easter behind us, there is bound to be some ham leftover.  Today I'm sharing my Mom in law's recipe for White Bean and Ham Soup that I just love.   The recipe can be doubled if using a large ham bone or two ham hocks. 

• 1 smoked ham hock or leftover ham bone
• 3 cups of dry white beans
• 1 large onion, diced
• 10 peppercorns
• 6 whole allspice
• 1 bay leaf
• 1 1/2 teaspoon summer savory
• 2 tablespoons dried parsley
• Salt and Pepper to taste
• 3 carrots, diced
• dash of natural hickory liquid smoke (150 ml bottle Woodland brand)
• Salt and Pepper to taste

1. Put the ham hock or ham bone in a saucepan and add water just enough to cover the bone.
2. Bring to a boil and then simmer a few hours until the ham is very tender.  Remove bone from the pot, take the meat off, set aside meat until later, return bone to the pot.
3. Place spices in a spice ball or tie into a square of cheesecloth and add to soup. 
4. Add beans and onion and simmer several hours until beans are nearly tender.
5. Add carrots, reserved ham and a dash of natural hickory liquid smoke.
6. Serve with a dollop of sour cream and add salt and pepper to taste. 

Bread For the Journey

Easter Song

Hear the bells ringing, they're singing

That we can be born again.

Hear the bells ringing, they're singing

“Christ is risen from the dead.”
~

The angel up on the tombstone

Said “He is risen just as He said.

Quickly now,

Go tell His disciples

That Jesus Christ is no longer dead!”
~

Joy to the world,

He is risen, alleluia,

He's risen, alleluia;

He's risen, alleluia!
~

Hear the bells ringing, they're singing

That we can be born again.

Hear the bells ringing, they're singing

“Christ is risen from the dead.”
~

The angel up on the tombstone

Said “He is risen just as He said.

Quickly now,

Go tell His disciples

That Jesus Christ is no longer dead!”
~

Joy to the world,

He is risen, alleluia,

He's risen, alleluia;

He's risen, alleluia!

Alleluia!
~

Words: Keith Green 

Matthew 28:6-7

English Standard Version (ESV)

⁶ He is not here, for he has risen, as he said. Come, see the place where he lay. ⁷ Then go quickly and tell his disciples that he has risen from the dead, and behold, he is going before you to Galilee; there you will see him. See, I have told you.”

Christ is Risen!

He is Risen Indeed!

Happy Easter Everyone!

Peppernut Buns..Spiced Buns

These are our favorite 'Easter buns'..not quite a hot cross bun and not quite paska. This recipe is from the Mennonite Treasury with a few changes. My Mom always made these for Easter and I have continued the tradition. They are a family favorite.

• 2 tablespoon yeast
• 1/2 cup warm water
• 1 cup scalded milk
• 1/2 cup shortening or butter
• 1/2 cup Roger's golden syrup
• 1/2 cup brown sugar
• 1 teaspoon black pepper,  freshly ground
• 1 teaspoon cinnamon
• 1/2 teaspoon anise
• 4 3/4 cups flour

1. Dissolve yeast in 1/2 cup of water, let stand 10 minutes. 
2. Scald milk, add shortening, sugar and syrup stirring until dissolved.
3. Mix flour and spices and add to warm milk mixture.
4. Knead 5 minutes until dough is soft and smooth. Allow to rise until double.
5. Form buns and place on pan. Let rise until double. This dough may rise a bit slower so it's a good idea to have a warm kitchen.
6. Bake at 400º for 12 minutes.
7. Ice and decorate with colorful sprinkles.

Hot Cross Buns

Hot Cross Buns, Hot Cross Buns
One a penny, two a penny

Hot cross Buns

If you have no daughters,

Give them to your sons,

One a penny, two a penny

Hot Cross Buns!

Always a favourite at our house, I tried and tweaked recipes

until I came up with one I like. These have the dough crosses on them and a honey glaze.

• 2 cups scalded milk
• 1/2 cup warm water
• 1/2 cup butter or margarine
• 1/2 cup sugar
• 2 teaspoons salt
• 3 eggs, lightly beaten
• 7 1/2 - 8 1/2 cups flour, divided
• (you can use about 2 cups whole wheat flour if you like)
• 2 tablespoons instant yeast
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 2/3 cup sultana raisins, washed and patted dry
• 2/3 cup fruitcake mix (candied fruit, with or without peel)
• grated rind of 1 orange

1. Mix warmed milk, margarine and water until margarine melts.
2. In large bowl of mixer, combine 4 cups flour, yeast, salt, sugar and spices.
3. In medium bowl, dredge fruit and raisins in 1/2 cup flour. Set aside.
4. Pour in milk/margarine mixture.
5. Using beater attachment of mixer, turn on mixer and gradually add beaten eggs.
6. Change to dough hook and add floured raisins and fruit and grated rind.
7. Mix and gradually add flour until mixture begins to form a ball.
8. Mix for 5 minutes or knead by hand until dough is smooth and elastic.
9. Place in greased bowl cover with greased plastic and a clean towel and let rise in a warm place until double in bulk.
10. Grease two 9 x 13 inch pans and one 9 x 9 inch pan. or 3  9 x 13 inch pans.
11. Form buns and place in pans.
12. Cover again and let rise until doubled.

Mix dough for crosses:

• 1 cup flour
• 5 tablespoons shortening or lard
• 1 1/2 teaspoon sugar
• dash of salt
• about 1/2 - 2/3 cup water

1. Cut shortening into flour, sugar and salt.
2. Add water and stir well - dough should be sticky and somewhat soft.
3. Place dough into a piping bag with a 1/4 inch tip. Set aside.
4. Brush buns with 1 egg yolk whisked together with 1 tablespoon water.
5. Pipe crosses on, using a knife to cut off the dough from the tip.
6. Bake at 400 degrees F for 17- 20 minutes.
7. Remove to rack. Cool for 1/2 hour.

Mix honey glaze in microwave safe bowl:

• 1 Tbsp. honey
• 2 tbsp. water

1. Microwave for 1 minute.
2. Brush over buns.
3. These freeze well.

Plumi Moos

I chose this recipe for this Easter weekend because Plumi Moos was often served along side a ham dinner on Easter Sunday in many Mennonite homes. This may bring back some memories around your family Easter table. I remember eating this at my Grandma Janzen's house. You can serve this 'fruit soup' warm or cold. It's a really nice addition to a potluck or buffet table. 

Ingredients:

• 10 cups water
• 1 cup white sugar
• 1 cup prunes, cut in half
• 1 cup raisins
• 1 cup dried apples, diced
• 1/2 cup dried apricots, cut in half
• juice of half a lemon
• 1/2 tsp cinnamon
• 1/3 cup cornstarch
• 1/4 cup water

Method:

1. In a large pot bring water. Add all the chopped fruit. Turn to a slow boil and cook for 10 minutes.
2. Shake together cornstarch and remaining water until you have a smooth paste. Stir into water and fruit. 
3. Add remaining ingredients and continue cooking at a slow boil until fruit is soft, and the moos begins to thicken slightly. The total cooking time should be no longer than 30 minutes.

Plumi Moos can be served immediately, or re heated later. You can let this fruit soup cool down and then place in a sealed container in the fridge to get really cold. A nice serving suggestion is to place moos in a large glass serving bowl with little fruit nappies to dish it into. 

Two Sauces for Baked Ham

On Easter Sunday, a traditional Mennonite meal includes Baked Ham, Plumamous, Zwiebach, either scalloped potatoes or potato salad and Paska - of course. 

I remember the long tables set up in my Grandma's basement, loaded with wonderful food.
There was lots of happy noise as the adults visited and we children ran up and down the stairs, excited to be with our cousins.

A favourite condiment for the baked ham at our house is Mustard Sauce.
 It is sweet, creamy with just a bit of bite and compliments the ham to perfection.

Mustard Sauce

• 2/3 cup sugar
• 1 tablespoon dry mustard
• 4 eggs
• 1/4 cup vinegar
• 1 tablespoon butter

1. Mix dry ingredients first.
2. Beat 4 eggs until lemon coloured and fluffy.
3. Gradually add dry ingredients and vinegar.
4. Microwave at high for 1 minute.
5. Stir well.
6. Continue to microwave at one minute intervals (I often use a lower power), stirring each time until mixture thickens but is still creamy. You will need to watch it carefully that it does not overcook. Do not allow it to bubble. When it overcooks it loses its creamy texture.
7. Stir in butter and cool.
8. Refrigerate until serving. Serve with baked ham.
9. Store any leftovers in the fridge. This is also delicious spread on ham or sausage sandwiches.

The second sauce is a favourite of our oldest son's. Because of the raisins in it I prefer to serve it when Plumamous is not on the menu.

Raisin Sauce

• 1/4 cup brown sugar
• 3 tablespoons. cornstarch
• 1 1/2 cups water (you can use some of the broth from the ham as part of the water. Just be aware that it will be somewhat salty)
• 1/4 cup vinegar
• 1/2 cup sultana raisins (washed)
• Juice and rind of 1/2 a lemon or orange
  Add liquids and stir well.

1. Blend dry ingredients in glass bowl or pot.
2. Stir in raisins, juice and rind.
3. Microwave at one minute intervals, stirring each time or cook over medium heat on stove.
4. Cook until it thickens and begins to bubble.
5. Serve warm with baked ham or roast pork.