Wednesday, September 2, 2015

Peaches and Cream Pie

Peaches and cream...the perfect summertime combination!  We have been enjoying sweet and juicy peaches from the Okanagan valley for several months now. They won't be available much longer...but here is a simple and delicious dessert that you might want to try.


Crust:
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 tablespoon sugar
  1. Pre-heat oven to 350°F.
  2. Mix crumbs, sugar and butter.  Press on bottom and sides of a 9-inch pie plate.
  3. Bake for 10 minutes. 
  4. Cool.

 Filling:
  • 1 pkg. large marshmallows (250 gr /10 oz or about 35 marshmallows)
  • 1/2 cup milk
  • 1/2 teaspoon vanilla or almond extract
  • 1 cup whipping cream
  • 3 cups sliced peaches (fresh)
  1. Place milk and marshmallows in a large casserole. Cover.
  2. Microwave at High for 2 to 4 minutes, until mixture can be easily stirred smooth.
  3. Add vanilla or almond extract.
  4. Chill in refrigerator for about 30 minutes...or in a pan of ice-water, until thickened, stirring occasionally.
  5. Whip cream...and fold into chilled mallow mixture. 
  6. Gently fold in peach slices.  
  7. Pour into crust and refrigerate several hours or overnight.



Tuesday, September 1, 2015

'Quik' Rice Krispie Squares

Welcome to September and lunch box time. Here's a quick and easy recipe that keeps well in the refrigerator and freezes well too. Kids always enjoy Rice Krispie Squares and this recipe is the original with the addition of Nesquik, which is powdered chocolate drink mix. Don't mistake this chocolate mix for baking cocoa. Nestle Nesquik gives a more mild milk chocolate flavour to these squares.


  • 1/3 cup butter
  • 5 tbsp Nestle Nesquik powdered drink mix
  • 1 bag large marshmallows (approx 40 count)
  • 1 tsp vanilla
  • 6 cups Rice Krispies
  1. In a large pot melt butter along with marshmallows over medium heat. Once marshmallows are almost all melted, stir in the Nesquik powder and continue to stir until mixture bubbles and all the marshmallows have melted.
  2. Remove from heat and stir in vanilla.
  3. Immediately stir in Rice Krispies and stir well.
  4. Spread mixture in a greased 9x13 pan. Refrigerate or freeze. 

Monday, August 31, 2015

No Bake Cheesecake with Peaches and Sugared Almonds



This is my favourite recipe for No Bake Cheesecake and comes from the first cookbook our church published years ago. Credit goes to Yvonne W. who submitted it.
I made this using fresh peaches, but you can substitute whatever fruit is in season to top the cheesecake.
  • 1 cup slivered or sliced almonds
  • 2 tablespoons sugar
  • 2 cups graham wafer crumbs
  • 1/4 cup sugar (or less)
  • 1/3 cup melted butter
  • 12 ounces cream cheese at room temperature (not the whipped variety)
  • 1/2 cup sugar
  • dash of salt
  • 1/3 cup lemon juice
  • 1 1/3 cups milk
  • 1 1/2 packages gelatin
  • 1/3 cup cold water
  • 1 1/2 cups whipping cream
  • Several large peaches 
  • 2 tablespoons sugar
  1. Place almonds and sugar in a frying pan over medium heat.
  2. Heat and stir until sugar is completely melted and the almonds are brown and crunchy. (watch closely as they will burn quickly)
  3. Spread out almonds on a sheet of waxed paper and allow to cool.
  4. In a mixing bowl, combine graham wafer crumbs, 1/4 cup sugar and melted butter.
  5. Press into a 9" x 13" glass pan. Refrigerate while you make the filling.
  6. Beat the cream cheese and sugar in a large bowl until light and fluffy.
  7. Mix in lemon juice.
  8. Add milk and mix again, scraping sides of bowl.
  9. Dissolve gelatin in cold water and warm on stove until dissolved.
  10. Add to cream cheese mixture and mix well.
  11. Chill mixture in refrigerator until thickened, stirring every 5 minutes, until slightly thickened.
  12. Whip cream until soft peaks form.
  13. Fold gently into cream cheese/gelatin mixture.
  14. Spread over crumb base and refrigerate until set.
  15. When ready to serve, peel and slice peaches adding a tablespoon or 2 of sugar if desired.
  16. Spoon peaches over cheesecake and sprinkle with a tablespoon or so of the candied almonds.
Note - When I made this to take to a party a while ago, I forgot to add the milk. The cheesecake turned out just fine, However it was not quite as light as the next time when I remembered to add the milk!

Sunday, August 30, 2015

Bread for the Journey




Today I thought I'd share some thoughts previously posted on  my personal blog
hoping that they will remind us to practice an attitude of gratefulness.
Just over a year ago I opened a gift in the mail . . .
a little blue journal she suggested I use as a Gratitude Journal. 

So I've had it in plain view in our family room this past year
to remember to daily write down two or three "thankfuls."
I knew others had done this and there was no reason not to.
So, today I'm grateful to God for family who cares to spurn me on
and to God, for giving me more than 1000 reasons to give thanks!

To name a few
 . . .
   for a moment of quiet
    a walk in the park
  God's protection
    visit around a fire pit
    sleeping in
    shopping for summer tops
    rhubarb pie
    God's Word to encourage
     finding an old lace tablecloth and distressed wood
    chiropractor treatment
    dinner at friends
joy of serving
tooth implant done
Rollkuchen and watermelon 
forgiveness
God's faithfulness
texts 
pedicure
a day at home in the kitchen
for the dads raising our grands
lunch with my girls
jam cooking
watching cousins play
good relationships
my mom
coffee brewing
new shoes
God's loving kindness
facetime smiles
very special news!
God's sovereignty
tender-hearted grands
a husband who loves coming home
granddaughter tea party
peach jam
health
pitter patter of rain
the park with kids
a good book to read
talking to God anytime
shopping date
holding a newborn 
skype-time
my heritage
(snail) mail
friends
seeing traditions passed on in my kids
the smell of wet earth
clean windows
birthdays
. . .

When we give thanks to God, 
we acknowledge that every gift is from Him.
I know the Bible says that God causes his sun to rise on the evil and the good,
 He sends rain on the righteous and the unrighteous . . .
yet I can't help but wonder if maybe God is like us,
 in that we find it so much more fun to give to someone who appreciates a gift? 

1 Thessalonians 5: 16 - 18  
 Rejoice always, pray continually, give thanks in all circumstances; 
for this is God’s will for you in Christ Jesus.

What are you are thankful for today?

Saturday, August 29, 2015

Saturday in Lovella's Kitchen ~ Baking a level cake




I used to bake layer cakes and then cut the round mound off the top to make them level to layer, fill and frost.  Does that sound like something you do?




The easiest way to make your cake level is to create a cool wrap for them while they are baking.


You can buy strips for your cake pans but the strips only come in certain lengths.

I used an old towel to create my cool strips.

  1. Measure around your pan.
  2. Measure how deep your pan is.  You will want the towel to be folded to make it double thick.
  3. Cut strips.  Serge together the length and then sew lengths of bias tape on each end to tie the strip together.  Safety pins work well too.
  4. Wet the strips well with cold water.  Squeeze out the drips, leaving the strips as wet as possible.
  5. Tie strips around cake pans and fill with batter and bake as usual.




I've done this for every pan I own including rectangular pans and it works well on them all. 



I used this method of baking my cakes for the Tiered Chocolate Cake



Friday, August 28, 2015

Flashback Friday ~ Pie Crust

We have a winner for this book give away.  Check below this first segment.

 Who does not enjoy pie?  Just this past weekend, the Calgary Cousins reminded me that I needed to bake a blackberry pie, it's tradition.   It's always enjoyable to take some of the old traditional recipes and make something that everyone loves.  Today I'm going to share with you my blackberry filling.
It's Flashback Friday and I'm bringing you back to my original pie recipe from the Mennonite Treasury.  How many of you have this cookbook in your kitchens?  Mine is so dirty, that it's almost an embarrassment but non the less, it works well and this recipe has fed many crowds. If you need a real tutorial, check out the first MGCC book, where Anneleise guides us through a step by step tutorial.
Just wondering...is there someone here who has never tried making a pie?  Leave a comment and your name because you may just be eligible for our MGCC cookbook giveaway.  The lucky winner will receive her own cook book with a step-by-step pie making tutorial.   Leave your comment and name so we can contact you.  
I will announce the winner on this same post in the following week.  

We have a winner....The names were listed, folded and drawn from a hat.
Congratulations Selina!   You are the lucky winner. 
Thanks for the wonderful recipes on this blog, I don't comment often but I do look at it every day and use the recipes sometimes. I have never made a successful pie. I once tried when I was about 14 years old, but it was not a success. I sometimes make mini pies in my muffin tin, but they are not the same. I would love a copy of this book, and would use it often!! Especially after a tutorial.
Thanks again,
Selina.

Please email me with your contact information. 
You can reach me at margbartel13@gmail.com
Thank you.



Pie Pastry
  •  5 cups flour
  • 2 tsp. baking powder
  • 1 tsp salt
  • 1 lb. lard or shortening 
  • 2 tbsp. vinegar
  • 2 eggs
Instructions
  1. Sift dry ingredients, flour salt and lard in a bowl.
  2. Using a pastry blender cut into flour until the size of large peas.
  3. Beat eggs in cup, add vinegar and fill cup with cold water.
  4. Slowly add this wet mixture to the loose crumbs and keep mixing.
  5. Remember you don't want to over beat this dough!
  6. Keeps will in refrigerator.
  7. The pastry is enough for about 3-4 /10inch pies, depending on how thick you make the crust.
Blackberry Pie Filling
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/2 tsp. cinnamon
  • 6 cups fresh blackberries 
  1. Mix sugar, flour and cinnamon together in a bowl.
  2. Add blackberries and coat well.
  3. Add this mixture into a pie crust and add the top pie crust.
  4. Make a few slits into the crust.
  5. Bake at 425 degrees for 30 minutes
  6. Then lower heat to 325 degrees for 20 more minutes.
Tip:
I do not cover my edges with tin foil, as suggested in many recipes and I generally don't add egg whites.   I prefer the edges and top crust to be well baked giving it a great flaky taste.


Here is my original Apple Pie filling used from the Betty Crocker Book.
  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • pinch of salt
  • 8 cups thinly sliced pared tart apples
  • 3 tbsp. butter
  1. Heat oven to 425 degrees, Prepare pastry as instructed above.
  2. Stir together sugar, flour, nutmeg, cinnamon and salt;
  3. Mix with apples.
  4. Turn into pastry-lined pie pan.
  5. Dot with butter.
  6. Cover with top crust and cut slits into the crust.
  7. Bake at 425 for 15 minutes and then reduce to 350 for 45 minutes.
Tip:
First of all, don't go and look for your old re-cycled apples. Use those for applesauce.  I try to find the most crisp apples. (Granny Smith, Gravenstein, Jonagolds, Spartans)



Apple Pie is a favorite at our home any time. Add a scoop of ice-cream and we've got mouths wanting more.  Left over pie is perfect for any breakfast meal.  Pies have replaced birthday cakes in our home. Somehow I never exceeded at baking cakes, so I resorted to making pies.


Thursday, August 27, 2015

Pork Chop Casserole


Earlier this summer I put out a request on facebook for good recipes using apples since our apple tree was full and ready to harvest. My bloggy friend Pat at Mille Fiori Favoriti suggested a family favorite and I tried it  and it was very good. Thank you Pat for letting me share it with our readers.

Pork Chop Casserole

4-6 bone in loin Pork Chops
2 Tablespoons Olive oil
1 Tablespoon butter
2 Cups thinly sliced onion
2 cups rice
4 cups chicken broth
4-5 peeled, cored and chopped apples
1 tablespoon cinnamon
2 Tablespoons butter
1 teaspoon cinnamon
1 Tablespoon brown sugar


Preheat oven to 350 degrees.
In a large pan heat the 2 tablespoons olive oil and 1 tablespoon butter and saute the pork chops on both sides until nicely browned.
Set the sauteed chops aside.
In the same saucepan saute the rice and onions until the rice is golden and onions are soft.
Add the chicken broth and the apples and 1 tablespoon cinnamon and heat till almost boiling.
Transfer this mixture to prepared large casserole dish.
Place the pork chops on top of the rice mixture.
Cover with foil and bake at 350 degrees for 30 minutes.
Melt the 2 tablespoons butter and add the brown sugar and cinnamon to the melted butter.
Uncover the casserole and brush the pork chops with the butter, brown sugar, and cinnamon mixture.
Cook for 20 minutes longer or until rice is cooked to tender.

 This will serve at least 5 people and more if you split some of the pork chops.
If you are only serving 4 people use 4 chops and cut down the rice to 1 cup rice and 2 cups broth and 2 cups apples. Or you could add 1-1/2 cups rice and 3 cups broth with 3 cups apples.