Glazed Yeast Donuts

Who doesn't like a yeast donut with a sticky yummy glaze?
A family favorite..our children and grandchildren love them! They were also popular with a friend and her children many years ago. When I knew they were coming for an afternoon visit I would often make these donuts. I remember us all sitting around the table munching away on donuts with a couple of wet wash cloths on the table for face and hand wiping. I think I need to plan another donut day this summer and invite them all down again!

• 1 cup milk
• 1/4 cup plus 2 tablespoons butter
• 1/2 cup sugar
• 2 teaspoons salt
• 1 1/4 cups water, lukewarm
• 3 eggs, room temperature
• 2 tablespoons instant yeast
• 8 - 8 1/4 cups flour

1. Scald milk, stir in butter, sugar, salt, and lukewarm water. Whisk till butter is melted and sugar dissolved.
2. Whisk eggs till foamy and add to the warm milk mixture.
3. Add 4 cups flour, yeast, and mix well.
4. Add the rest of the flour one cup at a time and knead until dough is smooth, it will still be slightly sticky.
5. Place in a covered bowl in a warm place and let rise until doubled in bulk. Punch down.
6. Divide the dough into 3 balls. Roll out each ball to 1/4 to 3/8" thick on a floured surface, using just enough flour so dough doesn't stick to the surface. I don't re-roll the scraps, instead just let them rise along with the 'donut holes' and fry them like the donuts. (The fried donut 'scraps' are often grabbed first!)
7. Using a donut cutter, cut donuts and place on a cookie sheet sprayed with oil, leaving space between each donut for rising.
8. Deep fry in hot oil on medium high heat (375º) till donuts are golden on one side, flip over and fry till golden or done. Cut into the first one to give you the timing for doneness.
9. Glaze while warm.

Sticky Syrupy Glaze:

• 1/2 cup butter
• 1 3/4 cups sugar
• 1/2 cup water
• 1 teaspoon vanilla

1. Boil first 3 ingredients for 4 to 5 minutes, till glaze is syrupy.
2. Stir in vanilla.
3. Dip warm donuts in glaze and enjoy!

I only glaze as much as I want to serve, as they are best eaten fresh!

The leftover glaze and unglazed donuts freeze well.

Reheat frozen donuts in the oven and glaze with reheated glaze.

Baked Pork and Bean Casserole

Here's a recipe using the humble can of pork and beans, adding a few simple ingredients and baking it all together into a tasty baked bean casserole.

Ingredients: (serves 8-10 as a side dish)

• 10 slices bacon, fried and crumbles
• 1 cup yellow onion, finely dices
• 1/2 cup red pepper, finely dices
• 2 cups barbecue sauce
• 1/2 cup maple syrup
• 3/4 cup brown sugar
• 1/3 cup yellow mustard
• 1 cup water
• 4 - 15oz cans pork and beans, with sauce

Method:

1. Fry bacon until lightly crisp. Remove from pan and chop into small pieces. Place in a large casserole dish. Discard 1/2 the fat in the pan.
2. In the remaining bacon fat saute onions and red pepper until they just begin to brown. Remove from the heat and add to the casserole with bacon.
3. Add remaining ingredients to the casserole except the beans. Stir well.
4. Add beans to the casserole and stir to mix well.
5. Bake uncovered in 350º oven for 45 minutes. Stir mixture half way through baking. Serve hot.

Mini Lemon Meringue Tarts

My cousin brought these tasty little tarts for dessert the other night when we were invited to a potluck dinner. I asked her for the recipe to share them with you all. She told me she got the recipe from Canadian Living Magazine. They are so pretty and taste so good! Thanks Rose for sharing the recipe with all of us.

A shortbread crust makes easy work of these pretty little tarts. Simply roll the dough into balls to press into mini muffin cups -- no finicky pastry to roll and cut. Plus, the buttery crust pairs wonderfully with the citrusy zing of the filling.

Shells:

•  2/3 cup (150 mL) unsalted butter, softened
•  1/2 cup (125 mL) icing sugar
•  1/2 tsp (2 mL) vanilla
•  1 pinch salt
•  1-1/3 cups (325 mL) all-purpose flour

Lemon Filling:

• 2 eggs
• 2 egg yolks
• 1/2 cup (125 mL) granulated sugar
• 2 tsp (10 mL) grated lemon zest
• 5 tbsp (75 mL) lemon juice

Meringue:

•  1/3 cup (75 mL) pasteurized egg whites
•  1/2 cup (125 mL) granulated sugar

1. Lemon filling: In large heatproof bowl, whisk together eggs, egg yolks, sugar, lemon zest and lemon juice. 
2. Set over saucepan of simmering water; cook, stirring constantly, until space remains after spoon is drawn through, 6 to 8 minutes.
3.  Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. 
4. Meanwhile, in large bowl, beat butter with sugar until smooth and fluffy; beat in vanilla and salt. Stir in flour. Roll by scant 1 tbsp into 24 balls, discarding any remaining dough; press onto bottoms and up sides of mini muffin cups. Prick all over with fork; refrigerate for 1 hour. 
5. Bake in 375ºF (190ºC) oven until edges are golden, 10 to 12 minutes.
6.  Let cool in pan on rack. 
7. Fill each shell with rounded 1 tsp of the filling. 
8. Meringue: In bowl, beat egg whites until soft peaks form; gradually beat in sugar until stiff glossy peaks form, about 8 minutes. 
9. Using pastry bag fitted with plain tip, pipe meringue in concentric circles on each tart, ensuring meringue touches pastry and covers filling. 
10. Broil until meringue is golden, 30 to 60 seconds. To remove from pan, loosen edges with tip of knife. 
11. (Make-ahead: Store in airtight container for up to 24 hours.)

Source : Canadian Living Magazine: April 2013

If you would like the recipe for the Lemon shortbread tarts with the fruit on them, you can find them on page 88 in our new cook book Mennonite Girls Can Cook, Celebrations.

Roasted Brussel Sprouts

This serves a a great side dish to almost any meal. I like to pick the smallest ones, but be sure to make enough! One of the comments from my kids was that this is the best way to make brussel sprouts!

Ingredients:

• 5 - 6 cups brussel sprouts
• 2 Tbsp olive oil
• 3/4 tsp salt
• pepper

Method:

1. Wash and trim ends of brussel sprouts slightly
2. Toss vegetables with olive oil, salt and pepper
3. Bake in ceramic baking dish at 350 F for 45 minutes, stirring occasionally.

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.

Orange Roasted Turkey Breast

While grocery shopping a few days ago I saw a turkey breast roast.  I'm not sure I'd actually seen one before although I have heard of them.  I brought one home and went looking for ideas on how to roast it.  I'd never brined anything before so I checked on line for instructions and then put together my own seasonings for the roast.
  t was very good, nice and moist and I'll make it again. You will need to leave the turkey in the brine overnight so plan ahead. Here is what I did -

• 1  3 pound turkey breast roast.  (Look for a turkey breast roast - it is rolled together with an elastic mesh holding it together which remains around the roast while you cook it.)

For the brine

• 1 gallon cold water
• 1 cup coarse or Kosher salt
• 1/2 cup brown sugar
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole allspice
• 
  
• 8 - 10 cups ice

1. Using a large soup pot, bring brine ingredients (except ice) to a boil, stirring until salt and sugar are dissolved.
2. Let brine cool to room temperature.
3. Add turkey roast and ice, weight down the roast if needed to keep it covered in the brine..
4. Cover pot and place in refrigerator for 8 hours or overnight.
5. Just before roasting drain roast, rinse well and blot dry with a paper towel.  Discard brine.

Seasoning for the roast

• 3 cloves garlic, minced
• 1/4 cup chopped fresh herbs - I used rosemary, lemon thyme and a bit of sage
• 1 tablespoon grainy mustard
• 1 teaspoon salt
• 1 teaspoon seasoned pepper (like Montreal steak spice)
• 1/2 cup orange juice
• 2 tablespoon olive oil
• 1/2 cup white wine or apple juice
• 1/4 cup water or chicken broth

1. Preheat oven to 325º F.
2. Place all seasoning ingredients in a bowl, mixing until blended.
3. Place roast in a roasting pan and pour seasoning mixture over it, making sure the herbs and mustard grains coat the top of the roast.
4. Roast uncovered for 30 minutes
5. Baste with liquid from the pan.
6. Continue roasting, basting every 20 minutes or so until meat thermometer reads 150º.  It will take approximately 50 - 80 minutes, depending on the size of your roast. Add more wine or orange juice if needed.
7. Remove from oven and let rest for 15 minutes before slicing.
8. Make a sauce from the pan juices, adding some liquid if needed (water and orange juice or wine).  Thicken with flour and cold water mixed together.  Bring to a boil, stirring constantly, season with salt and pepper to taste and serve alongside the roast.. 

Bread for the Journey

Joy Joy Joy
With Joy my heart is ringing
Joy Joy Joy
His love to me is known
My sins are all forgiven
I'm on my way to heaven
My heart is bubbling over with His 
Joy Joy Joy

I love this children's song..and so does my son, he never outgrew it and we sing it often.  It speaks of the joy we can have in God. I pray that my heart will always bubble over with His joy.
Our joy does not depend on circumstances, it is a deep and abiding presence in Him. This joy only comes when we focus on Him. Joy is a fruit of the spirit. It must be nurtured to grow. May we hunger and thirst for God's presence. He is the only one who can truly fill us with joy.

Nehemiah 8: 10 (NIV) "..the joy of the Lord is our strength".