Hot Dog Relish

We love homemade  hot dog relish.
My Mom in law has often made it for us and now she makes it with me. 

It is also great on roast beef and hamburgers.

We used the large grater on the food processor for the onions and the cucumbers and the cauliflower. We finely diced the peppers.

Hot Dog Relish

• 6 pints fine cut cucumbers
• 2 pints finely chopped cauliflower
• 2 pints chopped onion
• 2 finely chopped red peppers
• 2 finely chopped green peppers

1. In a large bowl  put the vegetables and cover with 1/4 cup salt. 
2. Stir together and let sit for 3 hours.
3. In the meantime, prepare your jars and lids by sterilizing them.
4. After 3 hours drain the veggies in a colander in the sink. 
5. Put the veggies back in the bowl and add the following ingredients.

• 1/2 cup flour
• 2 teaspoons curry powder
• 2 teaspoons turmeric
• 4 cups white sugar
• 2 teaspoons mustard seeds
• 2 pints of white vinegar

1. Put it all in a large heavy bottomed pot.
2. Bring to a boil and then simmer for 1/2 hour. You need to stay fairly close to stir quite often. After all this slicing and dicing you don't want to burn your relish.
3. Put it into hot jars and put on lids to seal.
4. Process for 15 minutes in a boiling water bath.  I have found that this site has clear  instructions on safe canning methods.

Makes about 15 cups

Coconut Flour Brownies - Gluten-free

Have you ever wished that dessert was healthy ?

Well, I have a recipe that is so healthy it is guilt free !! AND it is Gluten-free as well.

My granddaughter already asked me .... "Nanna, for my birthday cake I want your brownies."

My husband who doesn't even like brownies... will ask for another piece of these brownies.

They are made with lots of eggs... healthy protein !! I'm glad the 'dietary powers' have declared that their earlier warnings against eating eggs have been reconsidered !

And the secret ingredient is coconut flour which has virtually no carbs and is loaded with health benefits. It is a fairly recent addition to healthy alternatives available, so if it is new to you just google 'coconut flour' and read all about it !

Brownies Made with Coconut Flour

1/3 cup coconut oil (or butter)

1/2 cup cocoa powder

6 eggs

1 cup sugar

1/2 tsp salt

1/2 tsp vanilla

1/2 cup sifted coconut flour

1 cup nuts chopped

In a saucepan at low heat, melt butter and blend in cocoa powder.

Remove from heat and let cool .

In a bowl, beat together eggs, sugar, salt and vanilla .

Stir in cocoa mixture.

Add well sifted coconut flour and whisk the batter well until there are no lumps.

Fold in the nuts.

Pour batter into a greased 8" or 9" square baking pan.

Bake at 350' for 30-35 minutes.

Since this brownie is soo healthy , make sure you don't leave off icing it with chocolate icing !

****NOTE... Coconut flour very quickly absorbs so the batter may look thin at first ! 1/4 cup of coconut flour is equal to 1 cup of regular flour.

(credits... recipe taken from Cooking with Coconut Flour by Bruce Fife, N.D.)

Chocolate Cream Pie

Chocolate Cream Pie is so simple.

You can use a frozen purchased crust or make your own.

Dorothy's Pie Crust

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

1. In a large bowl or your kitchen machine, measure flour, brown sugar, salt and the baking powder. 
2. Cut in the lard which you've already cut into cubes with a sharp knife. If you have a large food processor you can do it in there. Pulse until it looks like oatmeal.
3. Without a food processor, use a pastry cutter and cut until it looks like oatmeal or use the paddle of the free stand mixer to slowly mix until all the bits of lard are mostly the size of oatmeal.
4. Put the egg into the measuring cup add the vinegar and then add enough water to make 1 cup.
5. Slowly pour in the egg/water/vinegar mixture and stir with a fork just until all the bits are combined and moistened.
6. Dump out onto a counter. . and pull together to form a ball.
7. Divide into 5 pieces. Shape them into discs and wrap them separately in plastic wrap.
8. Refrigerate them or freeze them until you need them. Let them thaw in the refrigerator.

To Bake a pie shell

1. Heat your oven to 400. Roll your dough out to fit a 9-inch pie plate.
2. Ease it in without stretching and to bake it empty, line with aluminum foil pressing it against the edges and bake it for 10 minutes.
3.  Remove the foil and bake until brown. Cool

Chocolate Cream Filling

• 1 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 cups of whole milk (you can use 2% but it won't be quite as rich)
• 3 beaten egg yolks
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• 2 ounces unsweetened chocolate, chopped fine

1. In a large glass bowl, combine the sugar, cornstarch, salt.
2. Slowly add the milk and the egg yolks.
3. Add the chopped chocolate.
4. Microwave on high for 2 minutes, stir and repeat until it is hot and bubbling. About 10 minutes total.
5. Add the vanilla and butter and stir until smooth. Pour into the cooled pie shell and Chill.

Top with whipped cream and chocolate shavings.

Apple Pie

My favorite local produce store had a huge bin of apples on sale yesterday. The sign SOFT, Perfect for pies and applesauce. I had not planned on making 6 pies for the freezer, but sometimes plans change! I bought 24 apples and then I ran over to the super market and bought 8" aluminum pie plates and headed for home. I usually stick to my favorite pie crust recipe. I use the recipe on the Tender flake shortening box. It was enough for 6 8" double crust pies and I formed a ball out of the remaining pastry dough and froze it for another day when I need a quick crust for a pie. Pie dough freezes very well. Just wrap it in Saran and put into a freezer zip lock bag.
Apple pie filling for 6 dough crust pies:

• 24 medium sized apples, peeled and chopped 
• 1 cup flour
• 1 1/3 cups white sugar
• 1/2 cup butter, melted
• 3/4 cup melted honey
• 1 1/2 tablespoons cinnamon

1. Peel and chop apples into a large bowl.
2. Stir flour and sugar into apples to coat.
3. Melt butter and honey together. Stir in cinnamon.
4. Pour butter mixture over apples and stir to coat.
5. Make your favourite pie dough recipe. Line 5-6 pie plates with bottom crust.
6. Divide apple mixture between pies.
7. Top each pie with top crust. 
8. Flute edges and make several slits on top of crust. 
9. Brush crust tops with cream and sprinkle with raw sugar. (optional)
10. Bake pies in 425ºF oven for 15 minutes and then reduce heat to 350 and bake another 40 minutes.

To Freeze: You can freeze the baked pies once cooled or, freeze unbaked. When ready to bake put frozen pie in 450 oven for 15 minutes and reduce to 350 and continue to bake for 1 hour. Insert a knife into pie slits to make sure apples are soft. It is better to bake the frozen pie a little longer to make sure it is baked through.
I have donated pies from this recipe to many MCC sales. It's fun to be able to contribute to such a good cause.

Blueberry Oat Muffins

Simply a delicious breakfast muffin.


Ingredients:

• 1 1/2 c rolled oats
• 1 1/4 c buttermilk
• 1 egg, beaten with fork
• 1/4 cup oil or melted butter
• 1 1/2 cups flour
• 3/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups blueberries

Method:

1. Combine oats and buttermilk in small bowl. Add beaten egg and oil. Set aside.
2. Combine dry ingredients, stirring to blend well.
3. Add wet ingredients to dry, stirring until just moistened, then fold in blueberries.
4. Fill greased or paper lined muffin tins.
5. Bake at 400° F 25 - 30 min. Yield: 12 large or 18 medium.

Oatmeal Camping Crispies

The cookies are crisp and freeze wonderfully. These can be made with raisins instead of chocolate chips. . and the nuts can be eliminated as well. Use your imagination with the add ins. .

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs beaten
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 1 teaspoon soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups rolled oats
• 2 cups Rice Krispies
• 2 cup chopped walnuts
• 1 cup shredded coconut
• 1 cup chocolate chips/or raisins

Optional

• 1 cup candy coated mini eggs

1. Cream together butter and sugars
2. Add the rest of the ingredients in order given.
3. Bake at 350 F for about 12 minutes or until golden brown.

The dough can be easily mixed with a handmixer until you begin to add in oatmeal and the remaining ingredients.  Then it is better to switch to a dough hook or finish mixing by hand.

Grandma's Rustic Oatmeal Bread

I call this oatmeal bread rustic because it never looks like a nice smooth loaf but that is alright, it tastes good anyway. I used to make this bread a lot but had veered away from it for awhile and was all caught up in making multigrain bread. This bread is also great for toasting..and even nicer if you have a jar of fresh raspberry jam sitting close by.
This recipe is from Better Homes and Gardens Homemade Bread Cookbook.

• 2 tablespoons yeast
• 1/2 cup warm water
• 1 1/4 cups boiling water
• 1 cup quick cooking rolled oats
• 1/2 cup molasses
• 1/3 cup shortening..I used canola oil
• 1 tablespoon salt
• 5 3/4 to 6 cups of flour
• 2 eggs, beaten
• Extra rolled oats for coating loaves

1. Combine boiling water, oats, molasses, shortening and salt. Set aside and cool to lukewarm.
2. Once cooled stir in 2 cups flour and beat well.
3. Add beaten eggs, 1/2 cup water, and combine.
4. Add yeast which I just throw in with the remaining flour, using a cup of flour at a time until your dough comes together.
5. Knead till smooth and elastic, 5 to 8 minutes.
6. Cover and let rise in a warm place until double, 1 to 1 1/2 hrs.
7. Punch down dough, divide in half and let rest for 10 minutes.
8. Shape dough into loaves and roll in oats.
9. Place in 2 greased bread pans.
10. Cover and let rise until double and bake at 375º for 30 to 35 minutes.

Ikra

I don't know how many of you will know what this is, but it is a Mennonite side dish (with, I'm sure, Ukrainian influence) that was/is a favorite of my husband. It is not unlike Salsa, maybe, but it is made with carrots as the main ingredient.

Here is the recipe.

Ingredients (It is a large recipe but I like to put it into jars, sealed for future use -- you may cut the recipe down to desired amout )

24 cups of grated or finely sliced carrots
8-10 cups of green pepper (chopped)
1/4 cup water
1/4 cup mazola oil

cook above ingredients for 1 hour

then add.....

6-8 or more onions browned in 1/4 cup oil
2 1/2 tbsp salt
1/4 cup sugar
1 14oz tomato soup (or tomato paste with water to make it gluten-free)
6 large tomatoes (optional)
5 hot red peppers (or less if you want it milder)
1/2 cup of hot ketchup (or use regular if you wish, I do)

Cook for 20 minutes to 1/2 hour . Remove from heat , and ladle into prepared canning jars or store in fridge for immediate use.
This is eaten cold.

Meat Perishky

This recipe is from my sister Rhoda. She is a fantastic cook and we always say our Mom passed on to us how to cook food with flavour. I make these mostly at Christmas and then again in the summer to take camping. 

Meat Filling

• 3 pounds ground beef
• 1 can cream of mushroom soup
• 1 package dry onion soup mix
• 1 cup Panko bread crumbs

1. Fry meat and drain any fat off.
2. Add all other ingredients to the meat and stir to combine.
3. Cook over low to medium heat for 5 minutes.
4. Remove from heat and allow mixture to completely cool.

Bun Dough

• 2 cups water
• 2 cups milk
• 1 cup melted lard (I use Tender Flake shortening)
• 1 egg, well beaten
• 1 tablespoon salt
• 1 1/2 tablespoons instant yeast
• 10-12 cups flour

1. In a large microwave proof bowl melt lard.
2. Add water, milk, salt and beaten egg. Whisk together well and put back into microwave for a minute at a time until hot but not bubbly. 
3. Measure 8 cups of flour into a large bowl. Stir in dry yeast.
4. Pour the hot mixture over the flour and yeast and stir to combine. 
5. Continue to add flour. Once you can't stir it anymore use your hands and begin to knead, adding flour until you have a soft but not sticky dough. Knead at least 10-12 minutes. 
6. The dough will come together in a nice ball form. Place a small amount of vegetable oil in the palm of your hand and very lightly rub the ball of dough.
7. Cover with a clean cotton towel and place in a draft free area to rise until the dough is double in size. This will take approximately an hour. 
8. Line baking sheets with parchment. 
9. Punch dough down.
10. Pinch off a small piece of dough (a little larger than a golf ball). Flatten in your palm.
11. Place a small scoop of cooled meat mixture into the centre of the dough and then pinch shut.
12. Place 'seam' side down on baking sheets. 
13. Bake in 400ºF oven for approximately 18 minutes, or until golden brown.
14. Remove immediately to cooling racks after baking. 
15. Once cooled these need to be stored in the refrigerator. They freeze very well.

Tip: To reheat from frozen. Thaw on counter for 1/2 hour, then place in a roaster with a lid. Place in a 350ºF oven and turn them every 7 minutes for about 20 minutes. They will taste like you just baked them. 

Apple Fritters

Yellow transparent apples are the earliest summer apple. They were originally brought to North America from Russia and do well in our climate. They are a wonderful baking apple...great for pies and applesauce. They are usually ready sometime in July, and I make apple fritters at least once while the apples are fresh on the tree. Yesterday was the day!

Apple Fritters:

• 1 1/4 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1 egg
• 4 apples pared and diced (2 cups or more)

1. Blend dry ingredients.
2. Beat egg and add milk; pour into flour mixture and stir until smooth.
3. Add apples to batter and blend.
4. Drop batter from spoon into hot oil.
5. Cook until golden on one side...turn and cook until done.

Yield: 12 - 15 fritters

Serve with sugar or Roger's Golden syrup and a good cup of coffee!

This recipe comes from 'The Mennonite Treasury of Recipes'.