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Bread for the Journey

Happy Fathers Day

Loving Heavenly Father, today we want to thank You for our fathers.
We pray that they would desire to seek to have a heart like Yours, and follow in Your footsteps.
Give them strength and courage to lead their families with wisdom and gentleness, helping them to live a life of compassion, tenderness, mercy, grace and love.
We know that it's a happy day for many as they honour their father's today, and we also recognize that there is sadness, loss, pain and disappointment for others today.
Lord God, we ask that You would come along side those fathers and families who are struggling today. May you strengthen and encourage them as they need.
Thank you that You are our Heavenly Father, and that You desire to be the Heavenly Father to all.
We ask that You would bless each father today.
In Jesus name. Amen.

Deuteronomy 31: 6
Be strong and courageous. Do not be afraid of terrified because of them, for the Lord your God goes with you; He will never leave you nor forsake you.

Marinated Vegetable Salad

This crunchy salad is easily made from those last bits 
of fresh vegetables in your fridge.
Prepare the salad the night before you plan to serve it.
Refrigerated, it will keep for several days, 
although it is always the best the first day after you assemble it.

  • 1-2 cups bottled vinaigrette dressing such as Italian, Creamy Italian, Roasted Red Pepper or Italian Parmesan. Or use your own favourite recipe.
  • Vegetables: Use whatever vegetables you have on hand.  Cutting them into uniform sized pieces will make the most attractive salad.
In the salad pictured above, I used the following vegetables:
  • Baby carrots, Cauliflower florets, Broccoli florets, celery, snow peas,
  • Red, green and yellow bell peppers, baby corn (from a can)
  • Cucumber, zucchini and fresh mushrooms
Other veggies that work are:
  • water chestnuts, whole grape tomatoes,  
  • blanched asparagus or green beans, canned or frozen corn,
  • and canned beans of any kind, drained
  1. Prepare vegetables, cutting them into uniform sized pieces and place them in a large bowl.
  2. Toss vegetables with your choice of vinaigrette dressing.  I prefer some variety of Italian dressing. You can also use a homemade dressing but I find there are lots of good bottled dressings available.  Use just enough to lightly coat all the veggies.
  3. Cover bowl with plastic wrap.
  4. Refrigerate overnight.
You can adapt the amounts to the number of people you are serving.  It is a very filling salad so count on 1/2 to 3/4 cup salad per person.

Drumstick Cheesecake

With it being summer, I don't want to heat up the house with baking to often. So this is a really tasty dessert that is in the freezer and ready when ever you have unexpected company or just want a little cold treat for yourself. I always make two at a time because it sure doesn't last that long. It really does taste like the Drumstick Ice cream that you can buy. Yum, so good!

  • 1 1/2 cups of crushed vanilla wafer
  • 1/4 cup melted margarine or butter
  • 1/2 cup crushed peanuts (salted or unsalted, that is your preference).
  1. Combine above ingredients and press 2/3 into a 9x13 inch pan.
  2. Save the remaining crumbs for the topping.
  • 1/2 cup of sugar
  • 2 tsp. vanilla
  • 1/2 cup of peanut butter
  • 1- 8 oz pkg /250 gram of cream cheese
  • 3 eggs *
  • 1 large tub of frozen whipped topping
  1. Cream sugar, peanut butter, vanilla and eggs beating well.
  2. Add the softened cream cheese, mix until smooth.
  3. Fold in the whipped topping.
  • 1/2 cup of chocolate syrup
  1. Drop syrup over the filling and swirl through with a knife.
  2. Top with remaining wafers and peanuts.
  3. Freeze.
  4. It is ready when you are.....enjoy.
* if you prefer not to use raw eggs, you can replace it with a small package of vanilla pudding mixed with 1 cup milk to keep the consistency. I have never done it this way, but my friend does and she says she doesn't notice much of a difference, or omit the raw eggs all together.

Editorial note:  Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella.  Pastureized eggs are readily available.  (Lovella)

Meat Pinwheels

This is one of my stand by recipes for when I get a call that we are having unexpected guests for a quick lunch on their way through town. I always have these simple ingredients in the house, and since there is no rising time involved, it is an easy yet delicious lunch.


1 lb hamburger
1 small onion minced
salt & pepper to taste
Fry together until browned, and drain any fat.
Stir in one can Cream of Mushroom soup. Let simmer about 5 minute. cool mixture completely.

2 cups flour
2 tbsp sugar
1 tsp salt
4 tsp baking powder
1/2 tsp cream of tarter
Mix the above ingredients together. Then cut in 1/4 cup butter with a pastry blender. Then stir in 1 cup milk. Stir until dough begins to form a ball. Lightly flour counter and gently knead dough into a smooth ball.

Flour counter a bit more and roll dough into a rectangle not quite 1/2 inch thick.
Spread cooled meat mixture onto the dough and roll as a jelly roll.
Slice 1" thick sliced and place (almost touching) onto lightly greased small cookie sheet.
Bake at 425for 15-20 minutes. Meat will bubble a bit and biscuit should be golden brown.Let rest in pan while you make a thick pourable cheese sauce.


Melt 1/4 cup butter in microwave
Stir in 2 tbsp flour stirring until smooth.
Add 1 1/4 cup milk. stir well and place back in microwave for several minutes till bubbly. Take out and whisk together well. You may microwave 30 more seconds until smooth. Lightly salt and pepper. Add 3/4 cup grated cheddar cheese to hot sauce and stir until cheese has melted
Serve cheese sauce on the side in a gravy boat or small pourable jug.
Serve with a garden salad.

Wonderful Any-time Muffins Gluten-free

Amanda Barkey, from Costa Mesa, California, kindly sent me a recipe for muffins that she had adapted from a Martha Stewart recipe for "Healthy Morning Muffins"
Her recipe sounded wonderful and I specially liked that she said it was very 'changeable- friendly'.
Since I was eager to try her recipe and didn't have all the same ingredients I substituted with what I had .... and the resulting muffins were SOOOO GOOD ! I LOVE them !!!

Even my husband, who does not like muffins and eats gluten, loved these muffins and told me to make them often!

I will give you Amanda's recipe (which she graciously gave me permission to share) and my adaption as well ... Choose one or the other, mix and match or adapt to your own special needs ... I'm sure you will be as delighted with the result as I was.
Not only are these muffins delicious, they are as healthy and nourishing as you make them and a go-anywhere snack.

Just a thought -- if you make your own changes and are happy with the result, how about sharing your recipe here in the comment section ... Let's see how many variations we can come up with!

Amanda's Muffins (gluten-free, sugar free and low in fat)
  • nonstick cooking spray
  • 3/4 cup Almond flour (meal)
  • 3/4 cup Brown rice flour
  • 1/2 cup xylitol (and all natural alternative sweetner - its even good for your teeth)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coarse salt
  • 1/2 cup old-fashioned rolled oats (gluten-free)
  • 1/2 cup steel cut oats (gluten-free)
  • 1/4 cup flax seed
  • 1/2 cup raisins
  • 3 tablespoons extra-virgin olive oil
  • 1 large egg
  • 1/3 cup unsweetened vanilla almond milk
  • 4 medium carrots shredded
  • 1 medium ripe banana , mashed
  1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flours, xylitol, baking soda, baking powder, spices and salt until there are no lumps. Stir in oats, flax, and raisins. Add oil, egg, milk, carrots and banana and stir until blended.

  2. Fill each muffin cup with 1/4 cup batter , ( I use large ice-cream scoop). Bake until a toothpick inserted in center of a muffin come out clean, 23-25 minutes. Serve muffins warm or a room temperature. (To store, keep in an airtight container, up to 3 days) Enjoy them as they are with a pat of butter or a dollop of cream cheese for a decadent treat!
My Version Muffins - (Julie's)
  • 1/2 cup ground almonds (or almond meal)
  • 1/3 cup ground sunflower seeds
  • 1/4 cup ground flax seeds
  • 3/4 cup brown rice flour
  • 1/4 cup white corn flour
  • 1/4 cup millet flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup grated carrots
  • 3 tablespoons oil  
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 small or one med/large banana
  1. Blend well together almond flour, ground sunflower sees, ground flax seeds, brown rice flour, white corn flour, millet flour, salt, baking powder, baking soda, spices , sugars
  2. In blender put ripe bananas, oil, milk and eggs, and mix until smooth.
  3. Pour liquid into mixer bowl and then add the dry ingredients ... Mix on low until well blended
  4. Add sweetened dried cranberries and grated carrots.
  5. Divide batter between 12 sprayed muffin cups
  6. Bake at 400 degrees F for about 20-25 minutes until nicely browned.
Helpful tips - I cut down the time needed to mix up this recipe by pre-grating carrots and freezing them in 1/2 cup amounts in small zip-lock baggies. Also watch for grocery store specials on ripe bananas... Last time I got a bag of 24 bananas for 99 cents! Not one of them was overripe or bad. I put them -with peel on - in a plastic bag in the freezer and they are perfect to pull out when a recipe calls for bananas. It takes only a few minutes to thaw them enough to allow easy peeling and pre-frozen bananas mash so nicely.

Multigrain Bagels

I hadn't made bagels in a long time and decided it was time to make them again. This recipe is found in 'Sadie's Recipes and Reflections'. The recipes in this cookbook are shared by Sadie Warkentin, a wonderful person as well as a very good cook! I found this recipe to be easy and fast. I did change it up a wee bit, hers were a plain white bagel and mine are multigrain. You could use different flours and also add raisins, dried cranberries or other dried fruit of your choice.
  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 1 tablespoon yeast
  • 4 cups flour, I used 2 cups white flour and 2 cups multigrain flour
  • 2 teaspoons salt
  • 1 egg, beaten
  • 3 tablespoons oil
  1. Mix all the ingredients together in a medium sized bowl. 
  2. Knead for 8 minutes until well mixed and you have a smooth dough. You may need 1/4 cup extra flour to make a smooth dough.
  3. Divide dough into 12 pieces. Take each piece and roll it into a long roll with your hands. Curl it into a bagel shape and press ends together to stay in a circle.
  4. Place on greased pans and let rise until doubled.
  5. Prepare a pot of boiling water to which 1 tablespoon sugar or molasses has been added. 
  6. Once the bagels have risen to double in size carefully lift them off the pan and drop them into the boiling pot of water about 3 at a time..leave them in for a few seconds, scoop them out and and place them on a parchment lined baking pan.
  7. Bake for 30 to 35 minutes at 375º.

Grandma's Coffee Cake

This cake brings back memories of sweet visits around my mom's table. I like to bake it in a bundt pan, which when inverted gives you a nice rippled edge. It can easily be baked in a regular tube pan.

  • 3/4 cup butter, room temperature
  • 1 1/3 cups white sugar
  • 3 eggs
  • 3 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  1. Cream together butter and sugar until very smooth.
  2. Beat in eggs one at a time, beating well between each addition.
  3. Sift together dry ingredients and add alternately with buttermilk. 
  4. Mix until well incorporated, but do not over beat.
  5. Make filling mixture below.
  6. Grease pan well. 
  7. Place 1/3 of batter in bottom of pan. Sprinkle with 1/2 of the filling.
  8. Top with another 1/3 of batter and sprinkle with remaining filling. Top with remaining batter.
  9. Bake in 350º oven for 50 minutes.
For the filling:
  • 3/4 cup brown sugar
  • 1/3 cup flour
  • 3 tsp cinnamon
  • 1/3 cup butter, melted
  1. Stir together dry ingredients. 
  2. Melt butter and using a folk mix into sugar mixture.
  • 1 cup powdered sugar
  • 2 tbsp orange juice, or water with a few drops of vanilla
  1. Stir together and glaze cake once it's been turned out onto a cake plate. It's fine to drizzle it over when the cake it still warm. 

Bread for the Journey

Are you thankful for your tongue?
Like all most parts of my body. . . it has an valuable function. . well actually two really important functions.
As someone who loves to cook and bake I rely on the taste buds of my tongue to tell me how much seasoning and spices to add to my dishes. I feel quite confident in the function of my taste buds.
The other function of my tongue has me often less satisfied with the small degree of control I seem to have on this part of my body.
In the church we attend we have been doing a study in James.
It didn't surprise me to find that this would be a rather uncomfortable study for me. . .
since it challenges me to be consistent in who I say I am. ..
and sometimes the stark reality of how I behave.
James 1:26 says. .
If anyone considers himself religious and yet does not keep a tight rein on this tongue, he deceives himself and his religion is worthless. (vs26)
This week I was reminded again on how bridling my tongue is still one of the most challenging parts of my character development. Why do I still believe that my opinion is so important? Why do I still have such a hard time listening instead of thinking ahead of how I will reply?
Oh Lord Jesus. . ..
I want to have a life that is honouring to you!
I'm so thankful for forgiveness. . .and for new beginnings.
With joy and thankfulness. . .I praise you oh Lord. . .
All for now. . .with love,

Pork Medallion Dinner

My daughter enjoyed making this wonderful dinner for us, knowing it was new to us, since she got the recipe from her mother-in-law, Kathy, whose expertise is Italian cooking. She has introduced us to cooking with wine and olive oil and always having fresh rosemary on hand. (I freeze it and cut it fine with kitchen shears) Using one small tenderloin, this makes dinner for two.

  • pork tenderloin (approx. 1/2 lb/person)
  • white wine (cooking wine if you prefer)
  • balsamic vinaigrette
  • olive oil
  • few sprigs fresh rosemary
  • garlic powder, salt, pepper
  • potatoes and any other veggies to roast

  1. Quarter unpeeled potatoes. Place in well greased or foil lined baking dish. Drizzle/sprinkle with olive oil, garlic salt, salt, pepper and rosemary. Toss. Bake at 400º F for 45 minutes or until done. You can mix in chopped carrots and cook the vegetables for 5-10 minutes before roasting, to cut down on time. You can put frozen beans alongside the potatoes, mixed with olive oil and crushed fresh garlic. 
  2. Fifteen minutes before veggies are done, slice pork tenderloin into 1/2 inch slices. Heat a pan with 1/4 cup white wine.
  3. Add meat. Sprinkle with leaves of 3 sprigs of rosemary, garlic powder, salt and pepper.
  4. Cook at medium - high heat, turning once, until done (about 10 min).
  5. Optional: drizzle with olive oil while cooking or balsamic vinegar near the end of cooking.
  6. Serve with roasted vegetables and a salad. 

Butterscotch Pie

Having a freshly baked pie to serve after a meal is always a treat for family and friends. When I make this pie I have the crust baked earlier on in the day, and then make the filling and brown sugar meringue not more than 2 hours before I will be serving it. I got this recipe from my mother in law's recipe collection. She is known for her wonderful pies. For the crust she uses the recipe on the Crisco box, but I use the recipe on the Tender Flake box. The key to a good pie crust is to not over mix, and to insure that your liquid and shortening are very cold. So experiment and find the one that you like best. I always make the full recipe on the box and roll out and fit pie plates with the crusts for future use. They freeze very well, and it is so handy to just pull out a frozen shell and bake it for a fresh pie.

Butterscotch Filling
-1 cup brown sugar
-4 tbsp cornstarch
-1/2 tsp salt
-2 cups milk
-2 egg yolks
-1 tbsp butter
-1 tsp vanilla
Place first 5 ingredients in a microwaveable bowl and whisk together well. Microwave for 3 minutes and stir well. Microwave again for 2 minutes and stir again. Mixture should be thick and bubbly. Depending on how hot your microwave is you may need to heat another minute or two. Make sure it has bubbled well, thickened and very creamy... but don't over cook it. Once it is done, add the butter and vanilla. Give filling a good whisk and pour it into your cooled pie shell.

Brown Sugar Meringue
-2 egg whites
-1/8 tsp salt
-2 tbsp brown sugar
Beat ingredients together in a metal or glass bowl until stiff peaks form. It is very important that when you are beating egg whites that your bowl is completely dry and also that you have no egg yolk in the whites. Pile the meringue on top of the hot filling and spread it to cover the entire surface of the pie. Bake in 400º oven for 5 minutes or until golden brown. Never walk away from meringue as it browns very quickly. Remove to a cooling rack. Do not cool this pie in the fridge because you will loose the creamy texture of the filling. It is best served just before it is completely cooled.