Strawberry Cream Cheese Clouds

After enjoying a similar dessert at a friend's place on several occasions, I 'borrowed' the recipe from her and decided that strawberry season was a good time to give it a try.  The frozen 'clouds' are ready in the freezer anytime you might need a special dessert...and would be good with other fruit toppings as well.

• 1 package (8 ounces) cream cheese, softened
• 3/4 cup icing sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 quarts fresh strawberries, sliced
• 1 cup whipping cream, whipped with 1 Tbps. sugar and 1/2 teaspoon vanilla (for topping)

1. Beat the cream cheese, icing sugar and vanilla until smooth. 
2. Gradually add the cream, beating until thickened.
3. Spoon mixture into 10 mounds on a parchment or waxed paper-lined baking sheet. With the back of a spoon, shape into 3 inch 'nest-like' circles.
4. Freeze for at least two hours or overnight.
5. To serve, fill with strawberries and top with whipped cream. 

 
Yield: 10 servings.
 

Queen Victoria Sponge Cake

Sponge Cake was apparently Queen Victoria's favorite. In 1855 Queen Victoria enjoyed afternoon tea with formal dress and cake . . . .and so of course, I made it for our Victoria Day long weekend in Canada which is held in May. Another important note about cakes that are baked with butter. They really are best-served room temperature. Once the butter hardens in the cake. . it seems dry. .but served fresh the day it is made. .the crumb is tender and moist. Put the cake together with custard and cream. .no more than an hour before serving. Refrigerate until serving. Of course, you could impress your guest by completing it while they watch. . .

• 2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup confectioners sugar or berry sugar. .or caster sugar (UK recipes all call for caster sugar which is a cross between North American white granulated sugar and icing/confectioners sugar. . .a quick blitz in the blender would probably reduce the granulated sugar to caster sugar perfectly)
• 1 cup of soft butter. .(with my experimenting. . I found that the butter should be very soft. . .not melting. . but soft enough to be starting to slump)
• 4  large farm fresh eggs 
• 2 tablespoons milk
• 1 teaspoon vanilla

1. Preheat oven to 400 F. Trace around your cake pan. . .and cut out parchment paper to line the bottom. The recipe called for an 8-inch pan. I used a 6 so experiment with what you have.
2. Sift the flour and baking powder onto a piece of waxed paper. (I use this so I can funnel it into the batter)
3. In your mixer bowl, cream the butter and then add the sugar and whip till light.
4. Add the eggs one at a time until each egg is completely beaten in.
5. Add 1/3 of the flour and then 1/3 milk until both are added in and then the vanilla.
6. Pour the batter into the prepared pan.
7. Bake the cake for 20 minutes and then test. Mine took longer because it was a higher pan. I turned my oven down to 375 for another 10 minutes and tested it with a toothpick until it came out clean.

I then let the cake cool in the pan upside down for 10 minutes and removed it to cool completely on a wire rack. I split the cake in half, filled with a simple custard that I've used for years.

• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups milk
• 2 egg yolks
• 1 teaspoon vanilla

1. Blend dry ingredients in a medium saucepan or microwave-safe mixing bowl. Add the egg yolks and the milk, whisk and heat until it comes to a boil and thickens.

Whip 1 cup of cream and 2 tablespoons sugar and pop it into a piping bag with a large star tip and then pretend you are an artist and have fun swirling on top of the cake. Garnish with some fresh berries.

Mom's Rhubarb Crisp

I have posted this in honor of my Mom.  I just found this handwritten recipe and made this for a recent celebration of a baptism and engagement party.  I knew that serving this dessert on her china set that she gave to my sister would be just the perfect way to say that she lives in all our hearts.  Family and friends were thrilled to have just a little piece of their Grandmother's blessing in their lives.

Rhubarb Crisp

• 1 1/2 cup flour
• 1/2 cup sugar
• 1/4 cup butter
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt

1. Stir dry ingredients into medium size bowl to make crumbs 
2. Put one half of the crumb mixture in the cake pan and press down.

Fruit Mixture

• 4 cups rhubarb
• 1 cup sugar 
• 1/8 teaspoon salt
• 1 teaspoon lemon juice

1. Heat oven to 350°
2. Mix rhubarb, sugar, salt and lemon juice together and spread over crumb mixture.
3. Top with the rest of the crumbs and bake 35-45 minutes.  

And barely a crumb was left.  Thanks, Mom for sharing life with all of us.

Flapper Pie Gluten Free

Flapper Pie has long been a favourite dessert of ours since I was a young bride , 49 years ago !
Now that I bake gluten-free I had not made it for some time, but recently my husband expressed a craving for this pie and was quite happy with my gluten free version.

• 1 1/2 cups gluten free oat flakes 
• 1/2 cup crushed nuts - almonds, walnuts or pecans
• 1/4 cup brown sugar 
• 1/3 cup melted butter 

1.  Mix together into crumbs.  Press into a pie plate and bake for 18 minutes @ 350 degrees.                       Note- optional -  keep out 1/4 cup of crumbs to toast separately and then crumble over the meringue. 
2. Using a vanilla cooked pudding mix prepare as per box instructions or go for scratch with Kathy's recipe.  If using a  mix that doesn't call for egg yolks  add  two  yolks, saving the egg whites for the meringue.
3. When pudding is thickened pour into baked crumb base. 
4. Whip egg whites sweetened with a tbsp of sugar and 1/4 tsp  cream of tartar, beating until stiff but not dry. 
5. Pile beaten egg whites on top of pudding , scatter crumbs over top (if using)  and place in oven with broil element on .... watch closely  and remove when egg whites are golden brown .  

Rhubarb Apple Pie

The first harvest of the year on our farm is always rhubarb.  We think of rhubarb as a fruit but it is actually a vegetable perennial that produces celery like stalks in early spring. As long as I keep pulling rhubarb stalks, the plant keeps producing until late spring.  Whether it is in a pie, or Perishky, Platz or Wareneki, rhubarb is a favourite at our house. 

Rhubarb pairs well with apples and because apples need less sugar,  this rhubarb pie has less sugar than many rhubarb pies.  If you like your pie sweeter, go ahead and add up to another 1/3 cup sugar.

• pastry for one 9-inch pie (recipe below)
• 4 cups diced rhubarb stalks
• 2 apples, diced
• 1 cup sugar
• 3 tablespoons minute tapioca
• 1/3 cup whipping cream, divided
• sugar for sprinkling on the crust

1. Preheat oven to 425 F.
2. Roll out the first piece of pastry and line a 9-inch pie pan.
3. Combine rhubarb, apples, sugar, and tapioca in a large bowl.  Spoon into crust.
4. Roll out another piece of pastry and place on top of prepared filling. Trim excess pastry, and roll under and crimp.  Cut a round circle out of the center of the pie crust and slash the top crust.  
5. Brush the top crust with whipping cream, and sprinkle with sugar. 
6. Pour remaining cream onto the filling through the center round circle.
7. Cover the edges of the pie with strips of foil or use a purchased pie shield as seen in the photo above.   If you have a pie drip catcher, place the pie on that, before baking.  I use one that is easily cleaned in the dishwasher and am happy to avoid spills in the oven. 
8. Bake for 10 minutes, reduce heat to 350 F and continue to bake until the center is bubbly, and crust is golden brown, about another 50 minutes.

Pastry 

• 5 cups flour
• 4 teaspoons brown sugar
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 pound lard
• 1 egg
• 1 tablespoon white vinegar
• water

1. Measure the flour, brown sugar, salt, and baking powder into a large bowl.
2. Cut in the lard with a pastry blender until the mixture is like large oatmeal.
3. Put the egg into a 1 cup measuring cup and beat it with a fork to break it up.
4. Add the vinegar to the cup and then fill with water to the 1 cup line.
5. Slowly stir the egg mixture into the flour mixture with a fork until just combined.
6. Turn out onto a floured counter and shape it into a circle.
7. Divide into four pieces, wrap in plastic wrap and refrigerate for an hour.  Use two pieces for a 9-inch pie and freeze the remaining pieces for another pie.  

Banana Split Dessert

Banana Split Slice was a favorite dessert of ours decades ago.  The original recipe had a layer which was heavy on butter and included raw eggs.  I've switched it up a little and it now has a cream cheese layer.  The maraschino cherry on top has been replaced by strawberries.  Those who sampled my updated version of the old favorite gave it a thumbs up. 

Crust:

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham wafer crumbs
• 2 Tablespoons brown sugar

Filling:

• 12 oz. / 375 g cream cheese, softened
• 1 cup icing sugar
• 1 1/2 cups whipping cream 
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons vanilla
• 19-20 oz. can crushed pineapple, well drained*
• 4 bananas, sliced
•  1 box instant vanilla pudding, 4 serving size
• 1 1/2 cups milk
• Hershey's chocolate sauce
• chopped peanuts
• strawberries

1. Combine butter, graham wafer crumbs and sugar.  Press into a 9" x 13" pan.  Bake at 350°F for 10 minutes.
2. Whip cream until thick.  Sprinkle with sugar and add vanilla.   Continue to beat until peaks form. Set aside.
3. Cream together cream cheese and icing sugar.  Mix in half of the whipped cream.  Spread mixture over graham cracker crust.
4. Spread crushed pineapple over cream cheese layer.  
5. Arrange banana slices evenly over the pineapple.
6. Combine pudding mix with milk and mix until blended and beginning to thicken.  Spread over banana layer.
7. Spread remaining whipped cream over the top.
8. Refrigerate for at least 4 hours. 
9. Before serving, drizzle with chocolate sauce, sprinkle on peanuts and  top with sliced strawberries.

* Reserve the pineapple juice and soak the banana slices in it before adding to the dessert to prevent browning.

Serves 15.

Gluten-free version: Use a gluten-free crumb base (such as this) or use the recipe as given substituting 1 1/2 cups crushed almonds for the graham cracker crumbs or buy the commercial gluten free graham wafer crumbs.

Asparagus Salad

One of our favorite vegetables is asparagus.  Each spring I look forward to this highly prized vegetable, as it arrives with the 'coming of spring.'  Asparagus can be cooked and served in a variety of ways,  a drizzle of butter and lemon.  It can also be used in a stir fry, (page 77) in your Mennonite Girls Can Cookbook.  Each year I threaten to grow my own asparagus.  The climate and region of our valley are perfect for growing asparagus and so hopefully next year I can show you a photo of asparagus growing in my garden. Again, it's loaded with antioxidants and vitamins.

Raw Asparagus Salad

• 2 cups cut mixed greens (lettuce assortment)
• 2 cups cut cup asparagus
• 1/2 cup green onions
• 5 slices bacon
• 2 boiled eggs

Salad dressing

• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3 teaspoons Dijon Mustard
• salt and pepper to taste 

Method:

1. Layer greens in a shallow dish.
2. Layer onions and chopped raw asparagus on top of the lettuce bed.
3. Slice boiled eggs and garnish around edges.
4. Sprinkle crumbled bacon on top of asparagus.
5. Mix salad dressing ingredients with a whisk in a container.
6. Pour over salad prior to serving.

Another simple and healthy salad and only takes minutes to make.

My Favorite Pie Crust plus Rhubarb Pie

We had a family gathering and I baked three Rhubarb pies since we all have our personal favorites. Try them all and decide for your self......mine is Rhubarb Cream. The recipe below had an even tie with Rhubarb Strawberry Streusel Pie. I wouldn't know I didn't get to taste them, sigh.

This is truly a wonderful crust, I always always have success with it.

• 5 cups flour
• pinch of salt
• 1 lb of lard or shortening, chilled
• 1 cup of cold ginger ale or 7-up

1. Mix flour and salt, cut in the lard until there are pea sized crumbs. 
2. Pour in the ginger ale and gently combine to mix the wet and the dry ingredients together.
3. Try not to over work the dough and have all the ingredients cold.
4. If you make a one crust pie, put it into the pie plate and chill before baking. 
5. Bake at 375 F for about 12-15 minutes or it has reached the desired color. (it helps keep it from shrinking). For a double crust pie follow the directions below. 

Double 9" crust Rhubarb pie filling;

• 6 cups rhubarb, chopped
• 1 - 1 1/2 cups sugar
• 2 tablespoons flour
• 2 eggs
• 1 tablespoon butter

1. Line the bottom with pastry. 
2. Add the chopped rhubarb. 
3. Mix the sugar, flour, eggs and pour over the fruit. 
4. Dollop the top of the fruit with butter. 
5. Cover with the top layer of pastry.
6. Brush with a bit of cream and sprinkle with regular or coarse sugar 
7. Bake at 425 F for 10 minutes on the bottom rack of your oven. 
8. Turn the oven down to 350 F and bake for 40 - 45 minutes. 
9. If the top of the pie is getting too brown cover with a piece of aluminum foil to prevent further browning. 

Bread for the Journey

I wondered what I could share for Mother's Day and I settled on a prayer for the different stages we might all go through as mothers or in our experience with our own mothers.

Dear God and Father of all,

Thank you for mothers young and old. Thank you for your love and guidance as they raised us, loved us, and disciplined us. 

Lord give mothers of young children and babies the strength they need to make it through each day. Give them refreshment and joy despite their constant need to attend to others. Strengthen them with the hope of the future.

Lord, help those young mothers who have miscarried or whose babies have died in child birth. May they know you understand their sorrow and grief and give them friends and loved ones who can help them in their pain.
Lord, comfort those who have not been able to conceive and who grieve because they have not been able to have children. 

Lord help the mothers of teenagers. Give them an extra measure of understanding and love to see their children through this time that can be so challenging to their teens and to them as they watch the struggles that come with this age.

Lord help the mothers of adult children. Help them to be at peace with the journey they are on and trust God with their future. Help them to leave them in God's hands, knowing when to help and when to keep quiet.

Lord help our mothers as they age. May they continue to serve you and give guidance and encouragement to those younger than them.

Lord heal and comfort those who have been hurt or abandoned by their earthly mothers. In your healing may there be forgiveness instead of bitterness. May they accept and understand the extravagant love that you have for them despite the failures of their own mothers. 

 Lord comfort those who have lost their mothers and miss their touch on their lives. 

 

Lord may we all look to you in whatever stage of life we are in. May we rely on you, dear God, to bring us through whatever life on earth brings our way. May we always look to the hope of the future we have with you because of what Jesus accomplished for us on the cross.

Lord, if anyone reading this prayer has not been saved by putting their faith in you through Jesus Christ, I pray you have mercy on them and show them the way to peace with you through Jesus Christ. 

In Jesus' name I pray, Amen.

Rhubarb Crunch Cake

This cake recipe comes from my friend Jan.

It's a moist dessert cake with a crunchy topping 

and is one of the first things I make with rhubarb each spring.

It is similar to Lovella's Rhubarb Coffee Cake but is different enough to merrit its own post.

• 3 cups rhubarb cut into 1/2 inch pieces
• 1 small package strawberry jello
• 1 cup butter
• 1 1/4 cups sugar
• 2 eggs
• 1 cup sour cream
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

Topping:

• 1/2 cup brown sugar
• 2 tablespoon white sugar
• 1  teaspoon cinnamon
• 1/2 cup chopped pecans

1. In a medium bowl, mix rhubarb with jello powder. Set aside.
2. Mix topping ingredients in another bowl. Set aside.
3. In large mixer bowl, combine butter and sugar until fluffy.
4. Add eggs one at a time, beating well.
5. Add half of flour with salt, baking soda and baking powder. Mix well.
6. Add sour cream and mix again.
7. Add remaining flour and mix just until blended.
8. Spread 1/2 of cake batter into greased 9x13 inch pan.*
9. Spoon rhubarb over cake batter (use a slotted spoon)
10. Sprinkle 1/2 of topping mixture evenly over rhubarb.
11. Drop remaining cake batter in spoonfuls over rhubarb/sugar filling and spread evenly so that all of the rhubarb is covered.
12. Sprinkle the remaining topping over cake batter.
13. Bake at 350 degrees for about 35 minutes. Cake should be firm and nicely browned. Do not underbake.
14. Serve warm or cold. Store leftover cake in refrigerator.

*tip - if using an aluminum pan, line pan with parchment paper to avoid having the rhubarb discolour the pan.