Large Biscuit Mix

This homemade version of Bisquick will yield about 5 smaller batches of biscuits, pancakes, coffeecakes, cobblers, pizza rolls or cinnamon rolls. There are so many options! Once you have the mix ready, store it in a cool place for a quick dessert or addition to a meal. You can use this mix in recipes calling for Bisquick. The original recipe (even larger) comes from the MCC Plaza Kitchen where my mom used to make biscuits on a regular basis.

Ingredients:

• 12 cups unbleached flour
• 1/2 cup baking powder
• 1/2 Tbsp cream of tartar (optional)
• 1/4 cup sugar
• 1 Tbsp salt
• 1 1/2 cups shortening

In a large bowl ( I use the largest Tupperware bowl) mix shortening into dry ingredients, using a pastry cutter. Store in a sealed container, in a cool place for up to 3 months. Does not need refrigeration, but I believe the dough may be easier to work with when mix has been refrigerated.

Quick Plain Biscuits (2 ways)

• 3 cups dry mix
• 1 egg beaten with a fork and enough milk or buttermilk to make 1 cup liquid

OR

• 3 cups mix
• 1 cup milk or buttermilk

Method:

1. Stir liquids into dry ingredients, using a fork, until all crumbs have been absorbed by the liquid. It may seem dry at first, but keep stirring and it will come together.
2. Remove to floured surface and gently shape to smooth out into a 5x8 inch rectangle, using your hands. Do not over knead as it will make them tough. Better to have them look rustic.
3. Cut into 8 pieces. Bake at 400 F for 12-15 minutes on ungreased baking sheet.

Greek Lemon Roasted Potatoes

Our family loves the flavours of lemon and the Mediterranean or Greek food.

I have tried a few variations of recipes for lemon potatoes that I have come across, but this is what I have finally tweaked together from a variety of ideas. Make sure you make lots when you have company, it disappears fast.

• 6 large potatoes cut into wedges (peeled is optional)
• 1/4 c. olive oil
• 1/4 c. lemon juice (more or less depending on taste, freshly squeezed is always best)
• 1 tbsp chicken bouillon dissolved in
• 1/4 c. water
• 2 tsp dried oregano
• 2 garlic cloves pressed (or garlic powder to taste)

1. Peel and cut potatoes. (When I make a big batch I omit the peeling).
2. Place in a 9x13 pan combine remaining ingredients together and pour over potatoes stirring well to coat every piece.
3. Bake at 425 for 1 hour. You may cover them for the first half hour. Stir every 20 minutes or so.

I personally don't cover them because I like the crisp edge, but that is an individual choice.
Also, my oven is a little hot and I find that they are done in about 40-45 minutes depending on how big the potatoes are.
Go ahead, squeeze just a little more fresh lemon juice on if the flavour isn't intense enough.

Taco Hand Pies

I made food for our grandson's road trip. He prefers hand held foods as they are not as messy. He likes tacos and so I thought taco hand pies would be just the thing. You can prepare the dough and filling the day before which makes it easy peasy to make the pies the following day. I love recipes where you can do the prep work ahead of time. You could make them smaller to serve as an appetizer at a party. They freeze well, thaw and reheat in oven.

Rich Flaky Dough:

• 4 cups flour
• 1 teaspoon salt
• 1 1/2 cups butter, cold and cut in cubes
• 1 cup ice cold water
• 2 eggs, slightly beaten for brushing
• 2 teaspoons water

1. In food processor pulse flour and salt a few times, add butter and keep pulsing until butter is in small pieces. You still want pieces of butter to be visible.
2. Add ice cold water slowly pulsing just until dough comes together.
3. Dump dough on slightly floured surface and gather dough together in a ball. Divide into 4 pieces and flatten into disks. Wrap each disk in waxed paper and refrigerate overnight or at least for an hour.
4. Remove from fridge, roll out each piece 1/8" thick and cut rounds using a 4" biscuit cutter.
5. Brush edges of each round with beaten egg and water mixture, place a rounded tablespoon of taco filling mixture in the center and fold dough over to make a half moon. 
6. Press edges closed with a flour dipped fork. 
7. Once you have made all your pies, brush with remaining egg and water mixture and pierce tops 2 or 3 times with a fork.
8. Place on parchment lined baking sheets and bake in a 400º oven for 18 minutes until golden in color. 

Taco Filling Mixture:

• 10 oz ground beef
• 2 tablespoons taco powder
• 1 cup refried beans
• 1 roma tomato, chopped
• 1/2 cup green sweet pepper, chopped
• 1 cup shredded cheese

*Update: I realized the taco filling mixture is for half the dough recipe. So if you want to make this amount of dough that I stated you will need to double the taco mixture.

1. Fry ground beef until browned, breaking it into small pieces while frying.
2. Remove from heat and stir in taco powder, refried beans, tomato, green pepper, and shredded cheese until well combined.
3. Yield: 44 hand held pies. They are good hot or at room temperature. Eat plain or dip in taco sauce or sriracha mayo. Taste great served with a salad.

Cherry Squares

I got this recipe more than 25 years ago from a sweet elderly neighbor and it has become a yearly must for our family; a favorite of one of our kids. The texture is somewhat like a butter tart and I cut the pieces quite small, so it' s like eating a little candy bar.

Ingredients:

• 1 1/4 cups flour
• 1/3 cups brown sugar
• 1/2 cups butter, room temperature
• 2 eggs
• 1 ¼ cups brown sugar
• 1 tablespoon flour
• ½ teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup shredded coconut
• ½ cup walnuts, chopped
• 1/2 cup maraschino cherries

Method:

1. With pastry blender, cut butter into flour and brown sugar until well mixed. It will be moist and crumbly.
2. Press into ungreased 9x13 inch pan. (one that has a lid, makes it easy for storage later)
3. Bake at 350° F for about 12 min.
4. In the meantime, beat eggs slightly, add combined sugar, flour and baking powder,
   then the rest of the ingredients.
5. Spread over baked layer.
6. Return to oven and bake for 20 - 25 minutes, until golden brown.

Icing:

• 2 cups icing sugar
• 2 tablespoons soft butter or margarine
• ½ teaspoon vanilla
• 4 – 6 tablespoons maraschino cherry juice

1. Beat together in small bowl to make a smooth spreadable frosting. 
2. Spread over cooled cake. 
3. Cut into 36 - 48 squares. (a wet knife helps) I cut them up before freezing and then I can lift out what I need for a cookie platter.

Cover with lid or slip into plastic bag and freeze.

Yet another Fleisch Perishky Recipe (Meat / Sauerkraut Buns)

This is my friend Frieda's recipe. The pastry is easy to work and less bready than others I have tried.  The filling is very moist and holds together well to fill the bun. I have tried every recipe of meat buns on our blog and all of them delicious. You can't go wrong no matter which recipe you use. Give this one a try as well, I know you can't stop eating just one. Get your husband and some friends to help, lots of fun that way!

Make ahead tip: The meat filling is easier to work with if it is cold, I usually prepare the meat a day or two in advance and refrigerate it. The dough can be made a day in advance as well and kept in the refrigerator for a couple of days as well.

Yields about 75 Perishky

Pastry:

• 1/2 cup warm water
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons dry active yeast (you may use instant or quick rise yeast, adding it in directly with the flour without dissolving the yeast in the water. Add the water in with the egg and sour cream. )
• 1  egg
• 1 cup sour cream
• 1/2 cup butter or hard margarine, melted and cooled a bit. 
• 1 tablespoon salt
• 4 1/2 - 5 cups flour or as needed to make a soft dough. 

1. Dissolve the yeast and the sugar  in the water for 10 minutes until it proofs. 
2. In a large bowl add 4 cups flour, salt yeast mixture, egg, melted butter and sour cream. Stir until it is too difficult with a spoon. Turn the dough onto a floured board adding enough of the remaining flour to make a soft dough. 
3. Place the dough in a large lightly greased bowl cover with plastic wrap and a tea towel and let the dough rise in a warm place until double in size which is about an hour or so. 

Filling:

• 2 pounds ground beef
• 1 pound ground pork
• 2 large onions finely diced (I used 5 medium onions)
• 1 cup of  mashed potatoes ( I used about 3 medium potatoes, or use left overs if you have it)
• generous amount of salt and pepper to taste

1. Peel and dice the potatoes add salt to taste and boil until soft. Drain and mash, with out adding milk or butter. 
2. Brown the beef with the pork and onions in a very large pan. If you don't have a pan big enough divide the meat up and brown in batches. 
3. Season the meat generously with salt and pepper.
4. Add the mashed potatoes, combine well and allow the mixture to cool. I usually prepare the meat a day in advance and refrigerate it until I am ready to make the meat buns. 
5. Divide the dough in 4. Roll out each piece to a 1/8" thick. Cut with 2 1/2 - 3 inch circles. 
6. Place a heaping teaspoon of filling into the center. Pinch the dough around the filling to close. 
7. Place the perishky seam side down on a parchment line baking pan. 
8. Let rise a 1/2 hour and bake at 375 for 15-20 minutes or until golden brown. 

Sauerkraut Filling:

• 4 cups of your favorite sauerkraut, drained and rinsed 
• 1 lb bacon, diced and browned
• 1 large or medium onion, minced

1. Brown the diced bacon and drain the fat, and bacon removed to paper towel to drain. 
2. In a bit of the bacon fat cook the onion until soft. Add the drained and rinsed sauerkraut to the softened onion. Brown until it is lightly browned. Add the diced bacon back in and cool mixture before making the perishky.
3. Follow above directions for filling and baking. 

*We also did a batch with half whole wheat flour mixed with white. It also works well. I find with using whole wheat that less flour was needed.

Lemon Delight

This dessert has been a favourite at our house since 1980 

when my friend Rowena submitted it to our first church cookbook. 

Since then I've come across many versions of this recipe.  

Some use chocolate pudding mix, others a combination of chocolate and vanilla instant pudding. 

 I made it  for a dinner party this past week using a lemon pie filling instead of the

 lemon instant pudding Rowena's recipe called for. 

 We enjoyed the more intense lemon flavour the pie filling added.  It was delicious.

 If you are gluten intolerant, you might want to try Julie's gluten free version.  http://www.mennonitegirlscancook.ca/2011/10/lemon-dessert-squares-gluten-free.html

• 1/2 cup ground hazelnuts
• 1 cup flour
• 1/2 cup cold butter
• dash of salt
• 2 cups whipping cream
• 1 8 oz. package cream cheese, softened
• 1 cup plus 2 tablespoons icing sugar divided
• Lemon pie filling -  packaged or the following:

                                  1 cup sugar
                                  1/3 cup cornstarch
                                  1 tablespoon flour
                                  1 3/4 cups water
                                  1/2 cup fresh lemon juice
                                  1 tablespoon lemon zest
                                  3  large egg yolks
                                  3 tablespoons butter
                                  1 teaspoon lemon extract
                                 

1. For crust, cut butter into hazelnuts, flour and salt to form crumbs.  
2. Press crumbs into the bottom of a 9" x 13" pan.
3. Bake at 350º for about 15 minutes. Remove from oven and cool on a rack.
4. For the lemon pie filling, mix sugar, cornstarch and flour in a medium saucepan or the top of a double boiler.
5. In a large measuring cup, combine egg yolks with lemon juice and zest and beat well.
6. Add water and whisk to combine.
7. Whisk liquid into dry ingredients and heat over medium heat stirring constantly.
8. Cook until it begins to bubble and thicken.
9. Stir in butter and extract.
10. Set aside to cool.
11. Whip 2 cups whipping cream until soft peaks form.  Do not over whip. Set aside.
12. In a large bowl, beat cream cheese until creamy
13. Add icing sugar to the cream cheese a little at a time until it is well blended.
14. Measure 1 cup of the whipped cream into cream cheese mixture and fold gently until it is incorporated.
15. Spread cream cheese mixture over cooled crust.
16. Spread cooled lemon pie filling over cream cheese layer.
17. Add 2 tablespoons icing sugar to the remaining whipped cream and beat just until it is mixed in.
18. Spread whipped cream over lemon filling.
19. Sprinkle with more ground hazelnuts or chopped hazelnuts and refrigerate until serving time.

Serves 16
Note: be sure the crust and lemon filling have cooled to room temperature before topping with the cream cheese and whipped cream.

Banana Oatmeal Pancakes

Ever the pancake lover that I am, this recipe in the Chatelaine Holiday Edition 2008, caught my eye. They may take a little longer to prepare than your average pancake, but then - these are not your average flapjack! Here is my version.

Ingredients:

• 1 cup quick cooking oats
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 cup vanilla yogurt
• 3/4 cup milk
• 2 tablespoons melted butter
• 2 ripe bananas, chopped

Method:

1. Preheat griddle between low and medium heat
2. In large bowl, combine dry ingredients
3. In another beat eggs, add yogurt, milk and butter. Stir in finely chopped bananas
4. Stir wet ingredients into dry, stirring until blended
5. Drop by extra large spoonfuls onto pre-heated griddle. You don't want to cook these too quick, because they are quite thick. Turn over once you see tiny bubbles forming on top. If they are too dark, turn down the temperature.

This recipe makes 16 pancakes. Left-overs can be frozen and reheated in the toaster.

Gluten Free Banana Walnut Muffins

This is my friend Irene's recipe. She baked these moist and delicious muffins for us one evening with tea. They were so tasty I asked for the recipe as I am looking for more recipes that a gluten free without the need for a large variety of gluten free flours. This recipes uses coconut flour.

• 4 ripe bananas, mashed
• 4 eggs
• 1/2 cup almond butter
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla
• 1/2 cup coconut flour
• 2 teaspoons cinnamon
• 1/2 teaspoons nutmeg
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts 

1. In a large mixing bowl with beaters mix mashed bananas, eggs, almond butter, coconut oil, vanilla until well blended. 
2. Add the coconut flour with the spices, baking powder, baking soda and salt. 
3. Combine the dry ingredients with a spatula. Divide the batter evenly in 12 lined baking pans about 2/3 full. 
4. Sprinkle with additional chopped walnuts if desired. 
5. Bake for 20-25 minutes at 350 degrees. Store in a resealable bag in the refrigerator. 

Prawns Magenta

How many of you remember a little quaint restaurant in Chilliwack called Harvesters IV?
It holds special memories for me...as I went into labor that evening way back in 1982.  We had the most delicious appetizer made by Jurgen, the local European chef and he shared this recipe with me which is perfect for a cold winter night.  Sometimes this has become our main meal, by just adding a loaf of fresh bread.

Prawns Magenta

• 2 stalks of celery chopped
• 1 large carrot chopped
• 1 onion
• 1 clove garlic
• 2 tablespoons olive oil
• 8 ounces deveined prawns
• 1/4 cup wine or apple juice
• 8 ounces of tomato sauce
• 1/4 teaspoon salt
• pepper to taste
• 1 cup grated mozzarella cheese

Method:

1. Heat oil and add chopped celery, carrots, garlic, and onions.
2. Cover and simmer over low heat for 10 minutes
3. Add prawns to pan with wine and tomato liquids
4. When prawns turn pink, you know they have been cooked long enough.
5. Season with salt and pepper and cover at low heat again for 10 minutes, stirring occasionally.
6. Pour into serving dishes and sprinkle mozzarella cheese on top.
7. Broil in the oven until lightly browned. Serves 4.

Old Fashioned Cream of Tomato Soup

What does a cold wintry day call for but a good bowl of soup?  This soup is 'naturally' gluten free.

 I was invited to my friend, Dorothy's house for lunch some months ago and she served me a lovely tomato soup.
 I had not had tomato soup for a long time and found her's so tasty, I asked her for the recipe.
She told me that years ago she and her husband had been travelling and stopped in a town they were not familiar with and asked someone for a good place to have lunch.  They were told that they had to go to  4B's because they were known for their excellent tomato soup.
They took the advice and did enjoy the soup, so much that Dorothy asked for the recipe.
Contrary to many restaurants that refuse to share their recipes, this place was so happy to share, that they had pre-printed recipe cards for those who asked.   This restaurant is closed now, but my friend still had an original card and was happy to give it to me - the one pictured in the above photo.

The recipe is as follows ...

•  1 tbsp. chicken base paste (I used a chicken bullion cube - make sure it is gluten free if you are on a gluten free diet.) 
• 1 cup water 
• 1 oz. butter (1 tbsp)
• 2 tbsp sugar 
• 1 tbsp chopped onion 
• 1/2 tsp baking soda 
• 1 15 oz. diced tomatoes (pureed) 
• 1 16 ox. can crushed tomatoes
• 8 oz. (1 cup) whipping cream
• 8 oz. liquid coffee creamer (I used milk) 

1. Combine chicken base, water, butter, chopped onion and sugar
2. Simmer until onions are clear
3. Add tomatoes, baking soda and stir well. 
4. Add cream, milk and heat to serve. 

Serve with crackers and a salad - and you have a meal that satisfies.