Sunday, October 23, 2016

Bread for the Journey

Many of us memorized Psalm 119:105 a long time ago . . .
be it in Sunday School or at Pioneer Girls . . .
or maybe it was given to us at a significant time, such as our baptism.

Recently I had to think on what this verse means to me right now
at this time in life . . . why is it important to me?
I mulled about how I can find verses to help me when I'm fearful, 
need comfort or encouragement.
I thought about how God's word tells us where it all began, 
it tells us that we are not here by chance, that we are valued.
It tells us about those who chose to trust in God and those who did not.
It tells us how God provided salvation for us and
of the hope we have in Him.

But, my thoughts kept going and I realized why this verse has significance.
God's word is timeless.
What that means is that in this world, where things keep changing,
God's word stays the same.
His word is a light that exposes truth,
giving us a rock to stand on - an anchor for our soul.

In times when it's difficult to distinguish right from wrong
may God's word be a light for our path.

Saturday, October 22, 2016

Apple Sauce Cookies

A few days ago I took my granddaughter, Ivy on a small field trip to our friends home to share the experience of picking apples from the ground and tree, just like I did when I was a small girl.  The fallen apples were always perfect for pies, cookies, apple crisp, apple sauce, Perishky or even drying.
There was never a wasted apple.  Every fall, my father would drive the family sedan to Osoyoos to pick up a load of apples.   We first had to eat the McIntosh and Spartans, which lasted till Christmas. After Christmas we could eat the red and yellow delicious apples as they preserved longer. Today I love the Honey Crisp apples and I'm thankful I don't have to wait for any seasonal times.

  • 1/2 cup butter
  • 1 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp nutmeg
  • 1 tsp. cinnamon
  • 1/2 tsp cloves
  • 2 cups flour
  • 1/2 cup milk
  • 1 cup raisins
  • 1 cup dices apples

  1. Peel the apples and dice.
  2. Cream butter, sugar and egg in a bowl
  3. Add flour and dry spices to mixture
  4. Add liquid, apples and raisins and mix well.
  5. Drop dough onto parchment paper
  6. Bake in oven at 400 degrees° for 12 minutes.
  7. Cool on parchment paper for a few minutes and transfer to cookie racks

Tip from Ivy:  "Oma, don't forget the baking soda.  Mummy forgot to put the baking soda in the cookies and they did not grow...."

Take a peek at Bev's muffin  apple recipe.  This recipe is so delicious and makes a big batch.

Friday, October 21, 2016

Flashback Friday ~ Chicken Rice Casserole

Sunday dinner was always special in our home.  My mom had two children later in life and I remember how she stayed home while my father took my siblings to church.  It was always a treat for me to come home and have a table set with her china and sit down to a hearty meal.  I so much appreciate how she cared for us in so many ways.  I wish I could now invite her to my home and bless her.  Today's recipe is a flashback of one of my mom's favorite Sunday recipes.


  • 1 cup uncooked rice
  • 4 uncooked chicken breasts
  • 1 cream of chicken soup (10oz)
  • 1 cream of mushroom soup (10oz)
  • 2 cups water
  • 1 pkg onion soup mix
  • 1/2 cup toasted slivered almonds


  1. Preheat oven to 350°
  2. Measure rice into bottom of medium size casserole/dish or 9x6 glassware.
  3. Cut breasts into serving-size pieces slicking through at an angle so that they are not more than 3/4-inch thick.
  4. Lay chicken pieces over the uncooked rice
  5. In a small bowl mix soups together and spread this mixture over the chicken.
  6. Add two cups of water.
  7. Sprinkle onion soup mix on top
  8. Add roasted almonds on top for garnish
  9. Cover with lid and bake for two hours

Remember you can make this yourself Sunday morning, put it in the oven and come home to a wonderful aroma like Mom's been in the kitchen and surprise everyone.  Enjoy!

Thursday, October 20, 2016

Pizza Pretzels

I've started to enlist the help of Mom to come help me make treats for the littles lunches.  
These pizza pretzels are not a pretzel in the true sense that they are boiled first but they have the pretzel shape and they are a real hit. 
  • 4 cups whole wheat flour
  • about 1 1/4 cup white flour additional flour to make a soft dough
  • 2 tablespoons instant yeast
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1/2 cup soft or melted butter 
  • 1 cup milk 
  • 1 cup water
  • 2 slightly beaten large eggs
  1. Place dry ingredients in a large bowl or in the bowl of your mixer.  Stir to combine.
  2. Heat the milk up until it is hot to touch.  Add water, butter and eggs.  Whisk together. 
  3. Add to the dry ingredients in the bowl.  Stir to combine and then knead, adding flour as needed until the dough is smooth and elastic.  
  4. Place the dough into a greased bowl, cover with a tea towel and allow to rise for about 45 minutes or until double.   You can put the dough in the refrigerator overnight.  Allow to come to come to room temperature before shaping into buns. 
Pizza Toppings
  • pizza sauce
  • cheddar mozzarella  blend shredded cheese (about 2 pounds)
  • dry pizza sliced pepperoni * 
  1. Divide dough in half and roll into a large rectangle.  Cut into long strips and then roll with your hands to round them off. The strip should be about 18  inches long.
  2. Fold in half and twist it about half way down and then form into pretzel shape as shown in photo below.
  3. Let rise on greased pans or pans lined with parchment paper until doubled in bulk.  Spread with pizza sauce and sprinkle with cheese and put a few pieces of pepperoni on each pretzel.
  4. Preheat oven to 350 and bake until the cheese has melted and the buns are golden brown.
  5. Allow to cool and then freeze in bags.  
*I buy Grimm's and it comes in a 175 gram package.  Any sliced pepperoni will work just fine. 

Wednesday, October 19, 2016

Apple Pie Scones

I recently stopped by a local bakery and picked up a few scones.  One was an 'Apple Pie Scone' and we rather liked it.  I converted one of my scone recipes to something similar and will give it the same name. 

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup cold butter
  • 1 1/2 cups finely chopped apple (tart apples such as Honeycrisp or Granny Smith are best)
  • 1 Tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1 cup buttermilk
  • 1 tablespoon butter
  • 2 tablespoons milk
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 to 1/2 cup icing sugar
  1. Preheat your oven to 375°F. 
  2. In a large bowl, combine the flour, salt, sugar, baking powder and baking soda.
  3. Cut in the butter, using a pastry blender...or grate with a coarse grater and combine with fingertips. 
  4. In separate bowl, add brown sugar and cinnamon to diced apple and stir to coat.  Add to dry ingredients and stir to distribute apple pieces throughout.
  5. Whisk together the eggs and buttermilk.
  6. Stir this mixture into the dry ingredients. 
  7. Drop by large spoonfuls (ice-cream scoop) onto parchment paper lined cookie sheet.
  8. Bake until golden...15 to 18 minutes.
  9. While still warm, drizzle with glaze.  (Heat butter and milk together in microwave for 30 seconds on high. Add brown sugar and cinnamon and stir until sugar is melted. Stir in icing sugar a little at a time until smooth and desired thickness.)
 Yield: 1 dozen large scones.

Tip: Scones are best enjoyed fresh from the oven.  They do freeze well, however.  Just thaw, heat and serve.


Tuesday, October 18, 2016

Russian Beet Salad (Vinegrette) Винегрет


Although the Russian name for this salad is Vinegrette it shouldn't be confused with the salad dressings called Vinaigrette. This was a traditional salad that we enjoyed growing up. It could be our version of potato salad. I'm sharing an easier version using canned beets but you can also cook and julienne your own beets. The photo is my sister Lana's.

  • 2 cans (15oz.) julienne beets (partly drained)
  • 2 cans (15oz.) kidney beans (drained well)
  • 3/4 - 1 cup sauerkraut (drained and squeezed)
  • 3 boiled potatoes
  • 3 large kosher dill pickles, diced
  • 1/4 onion, grated
  • vegetable oil
  • salt and pepper to taste
  • pickle juice from the jarred dill pickles

  1. Dice potatoes while warm then salt and coat with oil and chill.
  2. Once the potatoes are chilled add the remaining ingredients and toss to combine, add enough pickle juice to taste.
  3. Chill until ready to serve.
  4. Serves 8-16  

Our family prefers using the Clausen Dill Pickles found in the refrigerator section. You will find some versions of this Russian salad using carrots and not kidney beans. This is the version our family has always enjoyed.

Monday, October 17, 2016


These cookies take me back to my growing up years. My sister Rhoda came home from school one day with a new recipe from her Home Economics cooking class. Snickerdoodles soon became a house hold favourite.
  • 1 cup butter, room temperature
  • 2 cups white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar

Sugar coating:
  • 4 tbsp white sugar
  • 2 tsp cinnamon
  1. Cream together butter, sugar, eggs and vanilla until creamy.
  2. Add all dry ingredients and beat until incorporated.
  3. Stir together sugar coating in a small bowl.
  4. Roll cookies into 1 1/2" balls and then roll in the sugar coating covering all sides.
  5. Bake at 375º for 8 minutes. Do not over bake.
  6. Allow to cool on pan for 1-2 minutes before removing to cooling rake. 
These cookies freeze well. 
Yields approximately 2 1/2 dozen.