Mexican Spirals

I wanted to post this before Christmas, but when I didn't get to it, I realized that it could be quite timely with New Year's Eve parties coming up and using up the leftover turkey. These are great little appetizers that can be made ahead, frozen and heated when you need them. We love them served with a little dollop of salsa! I got this recipe from my friend Herta, whom I talked to today, and she laughed when I told her I still make these every Christmas! I think she's probably found some wonderful new recipes I have yet to find out about. =) But when it comes to our family . . . well there are some traditions you just don't change!

Ingredients:

• 1 pkg (250 g) cream cheese, softened
• 1 cup finely chopped cooked chicken
• 1 cup grated Monterrey Jack cheese
• 1/3 cup finely chopped red pepper
• 1/4 cup chopped cilantro or parsley
• 2 tablespoons finely chopped fresh hot jalapeno pepper
• 2 teaspoons cumin
• 4 10-inch tortillas

1. Combine all the filling ingredients. 
2. Divide mixture between tortillas, spread evenly and roll up tightly. 
3. Wrap and chill at least 2 hours. 
4. Cut into 1/2 inch slices. Unbaked slices freeze well. (Layer with wax paper and place in sealed container.)
5. Bake at 350 F for 12 - 20 minutes, until you can see the cheese bubble slightly on top. Serve with salsa.

You will find the ends kind of "loose", but I fix those slices by filling in with other ends ... they'll never know once they're baked. Enjoy!

Honey Dijon Vinegrette

In our home we prefer homemade dressings to bottled. I like to know what ingredients are put into my food and try to avoid ingredients that I can't pronounce.
This is a lightly sweet and tangy dressing all at the same time. My oldest daughter signature dressing that she often makes. We really enjoy it.

• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 4 tablespoons of oil
• salt and pepper to taste

1. Shake all ingredients together in a well sealed jar until it thickens and everything is emulisfied. 
2. Keeps in the refridgerator for a week or two. 

Eggs Benedict

This has been a family tradition for many a year now and the brunch crowd just keeps getting bigger. It really is an easy and delicious recipe. 

This recipe comes from a Safeway cookbook called "The Easy Gourmet".
Serve with steamed asparagus and a fresh fruit salad. This recipe serves four.
I however used 5 dozen eggs and two dozen English muffins to feed our crowd. Even the pickiest eaters had more than two helpings.

• 4 English muffins, split and toasted
• 8 large eggs
• 8 round slices of back bacon or ham
• Hollandiase sauce

1. Bring a large pot of water to a boil and reduce the heat to a gentle simmer. One at a time, break the eggs and slip then into the water, Cook the eggs for 4-5 minutes. 
2. Place the eggs on top of a toasted english muffin with a slice of back bacon or ham. 
3. Top with the following Hollandiase sauce. 

Blender Hollandiase Sauce (my favorite version)

• 3 egg yolks
• 2 tbsp. lemon juice
• cayenne pepper
• salt
• freshly ground pepper
• 1/2 c. butter melting and bubbling hot.

1. Mix together in a blender the egg yolks, lemon juice and seasoning. 
2. With the machine running, slowly pour in the butter. 
3. Run the machine a little longer until the sauce thickens. 
4. Spoon it over the eggs and serve any extra sauce on the side.

Alternative 

Hollaindaise Sauce (my brother's favorite)

• 1/4 c. butter
• 1 tbsp. lemon juice
• 1/4 c. cream
• 2 egg yolks
• 1/2 tsp. dry mustard
• 1/4 tsp salt

1. In a double boiler over simmering water, melt butter, add cream, dry mustard and salt. 
2. In a seperate bowl temper the eggs with some of the warm cream mixture and add eggs to the remaining warm mixture and stir and cook until thickened.
3. Add lemon juice. 
4. Also a very tasty sauce as well.

Coconut Milk Cream Pie

I really like a good cream pie. Cream pie with a fresh flaky crust just has the perfect texture combination for me.

Here is a link to Dorothy's Pie Crust. 

• 1 baked 9 inch pie shell
• 3/4 cup sugar
• 1 2/3 cup (400 ml) unsweetened coconut milk... give the can a good shake.
• 1 1/2 cups whole milk
• 1/4 cup cornstarch
• 6 egg yolks
• 1/4 teaspoon salt
• 1 cup flaked unsweetened coconut
• 2 teaspoons vanilla extract
• 2 tablespoons butter

1. This can all be done in a saucepan over medium heat but I like the non-scorch proof method of a microwave.
2. In a large measuring cup or another large glass microwave safe bowl, combine the sugar, and the coconut milk.
3. In a small bowl, combine the cornstarch with the milk until no lumps remain. Add to the coconut milk and sugar mixture.
4. Put into microwave and heat on high speed for 2 minutes at a time, then stirring and continuing until it is bubbly.
5. Put the egg yolks into a small bowl, and add a little bit of the hot milk, stir, and add a little bit more of the hot milk. . .continue stirring vigorously. This will keep the egg yolks from becoming scrambled eggs.
6. Pour the egg mixture back into the large bowl with the remaining hot milk mixture.
7. Heat again in the microwave until thickened and bubbly. Total time is usually around 10 minutes for me.
8. Add the vanilla and the coconut and the butter and stir until combined.
9. Pour the hot filling into the cooled pie shell and cover with plastic wrap.
10. Chill the pie completely for a few hours and then dollop the whipped cream on.
11. If you want toasted coconut for garnish, put a little coconut on foil and put into the oven at 325 until lightly toasted.

Chocolate Peanut Butter Balls

This is my mother in law's recipe. I used to make them for Christmas but now my daughter Brenda makes them. She was so kind as to send me this photo and allow me to share it here. These are great to pack in a small festive tin, add a ribbon and surprise someone with a delicious treat.

• 1 cup chunky peanut butter
• 1 cup icing sugar
• 2 tablespoons butter, softened
• 2 cups rice crispies
• 1/2 cup peanuts
• 1 cup chocolate wafers or rosebuds
• 3 tablespoons paraffin (optional)

1. Mix together peanut butter, icing sugar, butter, rice crispies, and peanuts in a bowl.
2. Refrigerate for 30 minutes. Roll into approximately 1 inch balls. Place on pan and freeze.
3. Melt chocolate wafers or rosebuds with 3 tbsp paraffin. (optional)
4. Keep melted chocolate in a bowl over hot water while dipping frozen peanut butter balls.
5. Place them on a parchment lined pan without touching until firm. 
6. Store in a cool place.

Green Bean Casserole

It seems there is always a green bean casserole at the holiday table, most often using Campbell's cream of mushroom soup as the sauce. This is a slightly different variation, one which we prefer.

• 3 cans green beans, drained (French or regular cut)
• 1 can sliced mushrooms
• 1 can water chestnuts, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• ¼ cup finely chopped onions
• 1 teaspoon salt dash of pepper
• 1 teaspoon sugar
• 1 cup milk
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 can French-fried onions

1. Melt butter in saucepan.
2. Stir in flour and cook over medium heat about 1 minute.
3. Add milk and cook until thickened, while whisking.
4. Stir in salt, sugar, pepper, onions, and sour cream; heat through. 
5. Add green beans, mushrooms and water chestnuts; stir to coat.
6. Transfer to casserole dish. (Can be made the previous day and refrigerated at this point.)
7. Spread cheese over top and sprinkle with french-fried onions.
8. Bake at 350 degrees for 30 minutes or until bubbly. 

If the casserole has been refrigerated, allow about 30 minutes more cooking time.

Shortbread Cookies

This recipe was from my Mom's friend Esther Moore. Her and her husband John were our pastor couple when I was growing up in Victoria. He was a musician as well and afew of his songs are published in church Hymnals. One of my favorites of his is Burdens are Lifted at Calvary.

These cookies are easy, and they melt in your mouth.

1 cup softened butter

4 tbsp white sugar

2 1/2 -3 cups flour

Whip together butter and sugar. Add 2 cups of flour and continue to add flour until dough comes together in a soft ball. It will be soft but manageable to roll out on a floured counter. Roll out to 1/4 " thick and cut with cookie cutters. Leave plain or decorate with colored sugar sprinkles.

Bake @ 325 for 12 minutes. Let rest on pan for one minute and remove to a cooling rack.

Greek Veggie Pizzas

My niece, Pauline, made these for a shower a number of years back and I was very happy to scribble down the recipe. These little pizza wedges also go over well as appetizers or a quick lunch. They are so simple to make, but very tasty.

Ingredients:

• 1 pkg Kraft Greek Salad crumbled feta cheese
• 1 each: small red and yellow peppers, cut into thin strips
• 1 zucchini, thinly sliced
• 1/3 cup Kraft Sundried Tomato and Oregano dressing
• 4 - 6 inch (pre-baked) flatbreads or Greek pitas (Olafsons)

1. Sprinkle 1/3 cup feta cheese on each crust. 
2. Mix peppers, zucchini and dressing. 
3. Spoon over cheese, dividing evenly. 
4. Bake at 425 F, 10 minutes. Cut into wedges.

Oatmeal Shortbread

Here is a shortbread that's a little different than most.

The recipe comes from the yellow Gals With God cookbook

that our ladies Bible study group put together back in 1980.

I've been making them every Christmas since.

• 1 1/3 cups flour
• 2/3 cup oatmeal
• 1 cup butter softened
• 2/3 cup brown sugar
• 2/3 cup fine unsweetened coconut

1. Mix dry ingredients and work in butter as you would for regular shortbread. Do not over mix.
2. Dough will be slightly sticky.
3. Pat or roll out on lightly floured surface into a rectangle about 1/4 inch thick.
4. Using your handy dandy bench scraper, mark dough into sections and cut into logs about 1/2 inch by 2 inches. 
5. Using bench scraper or metal spatula, transfer to ungreased cookie sheets.
6. Bake at 275 degrees F for about 20 minutes or until cookies are set. Remove from oven and let cool.
7. Dip one or both ends of each cookie into chocolate dip (melt 1 cup semi sweet chocolate chips with 3 tablespoons milk or cream over hot water until melted, stirring until smooth. If chocolate is still too thick, add a bit more hot milk.) 
8. Place on waxed paper and refrigerate until chocolate is set.
9. These cookies keep very well in a tightly covered container kept in a cool place. (I usually store all of my Christmas cookies and bars in the garage.)

Minnesota Munchers

Another cookie I bake at Christmas time, of course it can be baked at any other time which I do. I have baked this recipe numerous times and it always turns out. I found it at Christmas-cookies.com and after the first time I tried it it was marked as a winner! I've changed up the recipe a wee bit.

• 1 cup butter, softened
• 1 1/2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup white chocolate chips
• 3/4 cups toffee bits
• 1 cup pecans, chopped

1. Preheat oven to 350 º. Grease 2 cookie sheets or line with parchment paper.
2. In a medium sized bowl cream together butter and sugar. Beat in eggs and stir in vanilla.
3. Combine flour, baking powder, salt and stir into creamed mixture. Fold in chocolate chips, toffee bits and pecans. Drop by tablespoons on cookie sheets.
4. Bake for 10 to 12 minutes till slightly golden in color. I found that I had to bake them a bit longer in my oven.
5. Cool on baking sheet 5 minutes before removing to cool completely on rack.
6. Yield: approx 3 dozen.

Wranglers

This way of doing bacon and eggs originates from the year I met my husband.

That summer, I was a counselor at Columbia Bible Camp (now Stillwood Camp) here in BC. 

We took our girls on an overnight hike and made these for breakfast - fried up on the bottom of one of those large juice cans tipped over a fire.

 It's much easier to make them in a frying pan!

They are great for camping trips because you get bacon, eggs and toast in one handy package 

and you only need one pan.

Wranglers are now a family favourite and hardly a week goes by without making them at least once or twice for breakfast or for a quick lunch.

For each wrangler you will need:

• 1 piece of bread
• 1 slice of bacon
• 1 egg
• salt and pepper

1. Cut a circle out of the middle of the bread slice.
2. Cut strip of bacon in half.
3. Place bacon halves side by side in frying pan and fry until brown.
4. Turn bacon pieces over and lay bread over the bacon.
5. Crack egg into the hole and sprinkle with salt and pepper.Turn heat down and cook until egg white begins to turn cloudy. You can cover the pan if you like.
6. Flip the wrangler over and continue to cook uncovered until desired doneness.

Voilá - bacon eggs and toast and only 1 pan to wash.

Chicken with Anise Seeds

I first began to enjoy this delectably flavoured and scented chicken when the invitations to my inlaws-to-be began. I began to make in immediately upon marriage as it is . . .truly one of the easiest chicken dishes to make. It can be made with a younger chicken, purchased already cut up, or you can buy a roasting chicken, and cut it up yourself. The reason to cut it up is so that all the parts have equal "roastablity" against the roasting dish.

I made this the other day. . .and Stuart still remembers saying as a young boy. . . how much he liked it. The wonderful aroma in the kitchen can be smelled outside and the flavour is truly delicious.
I'm sure that every good Mennonite woman has her own way of making this and I'd love to know how you do it.

Roasted Chicken with Anise

• 1 chicken, cut up into pieces with the bone and skin
• salt
• Anise Seed

1. Cut up your chicken if it isn't already.
2. Arrange it in a single layer in a heavy pot or roasting pan.
3. Sprinkle with salt as you would any roast chicken.
4. Sprinkle with anise seed. I never measure but I would say several teaspoons.
5. Put the lid on and bake in the oven at 325 for 2 1/2 hours.
6. Half way in between, I turn it over to give the skin side a good caramelizing.
7. Remove the chicken to a serving plate and cover with foil to stay warm.
8. Sprinkle a tablespoon of flour into the pot with the drippings.
9. Stir on medium heat until bubbly.
10. Add 1 cup of milk and continue to stir until bubbly. Add more milk to make the consistency that you enjoy for sauce.
11. Serve with roasted potatoes or mashed potatoes. 

Mini-Chip Shortbread Butter Crisps

There are so many variations of shortbread out there so I though I would add one more to the collection. They are my oldest daughters favorite, well one of her manyfavorites.

• 2 1/2 c. flour
• 1/2 tsp. salt
• 1 1/2 c. butter
• 1 c. icing sugar
• 2 tsp. vanilla
• 1 1 /2 c. mini chocolate chip (I mix half dark and half milk chocolate)

1. Cream butter, icing sugar and vanilla. 
2. Add flour and dry ingredients. 
3. Fold in chips. 
4. Make 1 " balls and flatten slightly.
5. Bake at 325 for 10 minutes.
6. Makes approximately 6 dozen.

Jewelled Fruitcake

Fruitcake is not everyone's favorite Christmas food, but has been a tradition in my kitchen over the years. I posted this recipe on my personal blog last year, but will repeat it here for those who may be interested. It's a moist, light fruitcake with large pieces of fruits and nuts.

Jewelled Fruitcake

• 2 1/2 cups whole candied cherries, red and green
• 3 to 4 cups golden raisins
• 2 cups candied pineapple (cut in large chunks)
• 1 cup candied orange peel or citron
• 2 cups flaked coconut
• 1 1/2 cups whole blanched almonds
• 2 cups pecan halves
• 3/4 cup shortening
• 3/4 cup butter or margarine
• 1 1/2 cups sugar
• 9 eggs
• 2/3 cup orange juice
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt

1. Measure all the fruits and nuts into very large mixing bowl and set aside.
2. Cream butter, shortening and sugar.
3. Add eggs and mix well.
4. Add dry ingredients and orange juice.
5. Beat on high speed for several minutes, scraping the bowl occasionally.
6. Stir batter into fruit mixture and combine well.
7. Spread mixture evenly into prepared well-greased pans.
8. Bake at 275 degrees Fahrenheit for about 2 hours or until toothpick inserted in centre comes out clean. Remove from pans and cool.

Yield: 3 medium loaves

*I did six mini-loaves and two larger loaves this year.

Now here's the part that makes this fruitcake so moist and yummy; wrap in brandy moistened cheesecloth. I used about 1 1/2 cups of apricot brandy for this recipe. Store the wrapped cakes in a cool place.

Neopolitan Cookies

I've spent the past week at our daughter's home in Saskatchewan celebrating an early Christmas. 

We made up a batch of Neopolitan Cookies which have been part of my Christmas Cookie lineup since before I married. They are so pretty and there's no fancy decorating required. 

Doesn't my 6 year old grandson's handmade ornament set the cookies off nicely?

Ingredients:

•  2 1/4 cups flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup butter
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup red maraschino or glazed cherries, chopped
• 1/4 cup green maraschino or glazed cherries. chopped
• 1/4 cup finely chopped pecans or walnuts
• red and green food colouring

1. Sift together flour, baking powder and salt.
2. Cream butter, sugar, egg and vanilla.
3. Blend in flour mixture.
4. Divide dough into 3 equal parts.
5. Add red food colouring and the red cherries to one part, blending well.
6. To the second part, add the green food colouring and green cherries.
7. To the third part, blend in the chopped nuts.
8. Wrap each portion up in plastic wrap and chill for about 1 hour.
9. Divide each colour dough into 2 parts.
10. On waxed paper, form a 10-12 inch-long log of one portion of thethe red dough and then flatten to about 1/4-1/2 inch thickness.
11. Repeat using the green and white doughs.

12. Stack the white dough on top of the red and then add the green layer (see picture above).
13. Wrap with waxed paper, squaring up and smoothing each long side as you wrap it.
14. Repeat with the remaining dough.

15. Chill logs about 4 hours or overnight.
16. Unwrap log and cut into1/4 inch slices and place on cookies sheets.
17. Bake at 350 degrees for 10 to 12 minutes - just until the edges begin to turn a light brown.
18. Remove from cookie sheets to a rack or brown paper and let cool.
     These keep well in a tightly closed container stored in a cool place.

Chili Borscht

I had some leftover chili and thought I’d make a quick soup for lunch.

Ingredients:

• 2 cups leftover chili
• 6 cups water
• 1 chicken bouillon cube
• ¼ barley
• 1 carrot, sliced
• 1 wedge – about 1/4 of a small head of cabbage
• 1 bay leaf
• 5 peppercorns
• ¾ teaspoon dill weed
• small sprinkle of dried chili pepper (optional)

1. Put the chili into a medium sized pot and fill it half way up with water. Add the bouillon cube for the stock flavor, then all the rest of the ingredients. Cook 1 hour.
2. Enjoy with Charlotte’s corn and cheese biscuits or Judy’s Zwieback.

Dark Chocolate Cake

Making a Tinkerbell Cake is an easy thing to do when you have a cake pan that is shaped like a flower. . .and the cake topper that is easily purchased this time of year in the card stores for Christmas tree decorations. It might be a good time to think ahead to the Birthday Parties you will be making cakes for .. .throughout the year. I simply used the Star Tip to make stars. . .and voila .. .a Tinkerbell cake. The inside is the important part. If I wanted a professional looking cake I would have purchased one but I wanted it to be moist. ..dark. . .and delicious.

My favourite Chocolate Cake is from the cookbook Eat, Shrink & Be Merry by Janet & Greta Podleski.  I've done a bit of tweaking in today's recipe.  You can find the original in their cookbook that I've used lots over the years.  

• 3 ounces good quality chocolate (I use Callebaut Chocolate that I bought in the bulk section. It worked out to be a heaping 1/3 cup chopped chocolate)
• 1 cup of strong brewed hot coffee

• 3 cups white sugar
• 2 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa
• 2 teaspoons baking soda
• 3/4 teaspoons baking powder
• 1 teaspoon salt

• 3 farm fresh eggs until thicken and lemon colored.

• 3/4 cup vegetable oil
• 1 1/2 cup well-shaken buttermilk
• 1 teaspoon vanilla
• cocoa/coffee mixture

1. Preheat the oven to 300
2. Combine the chocolate and the coffee, stir well and allow to cool while you continue.
3. Sift together, sugar, flour, cocoa, baking soda, baking powder, and salt. 
4. In another large bowl beat eggs with a stand or hand mixer. 
5. Slowly, add the oil, buttermilk, vanilla and coffee/cocoa mixture. 
6. Slowly add the sugar/flour mixture until combined.
7. Divide the batter into 2 -10 inch or 3 - 9 inch pans that have been greased and the bottom lined with parchment paper.
8. The baking time will depend on how many pans you have divided the batter into. 
9. Test with a toothpick at 50 minutes and then every 5 minutes after. The toothpick should come out clean. . use a clean toothpick every time you test.

I used butter icing for the Tinkerbell cake, but for the adults. . I made chocolate ganache frosting.. .

Ganache Frosting

• 1 pound Callebaut Chocolate or good quality chocolate
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons corn syrup
• 1/4 unsalted butter.

1. Finely chop the chocolate
2. Bring the cream, sugar, corn syrup and butter to a simmer.. .stirring until the sugar is dissolved.
3. Remove from heat and add the chocolate, stirring until smooth.
4. Add the butter and continue to stir until smooth.
5. Put it in the refrigerator, stirring occasionally until spreading consistency.

Stella's Chocolate Chiffon Cake

I started making this chocolate cake back in 1992 when I found it in a church cookbook. The contributor of the recipe is actually my friend Shirley's mom. I have made it countless times and as she suggests in the recipe. . ."Always turns out good!". It makes a large angel food pan but I have kept a little batter back to make a dozen cupcakes and the cake it still plenty big enough if you are planning on slicing it and filling it. A chiffon cake has a very tender, moist crumb.

• 1/2 cup cocoa
• 1 1/2 cups hot coffee
• 1 3/4 cup all-purpose flour
• 1 3/4 cup sugar
• 1 teaspoon baking soda
• 1/2 cup light vegetable oil
• 8 farm fresh eggs, separated
• 1 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla

1. Mix together the cocoa and the boiling water or coffee and allow to cool.
2. On a large sheet of waxed paper, take a sieve and run your flour, 1 1/4 cups sugar, baking soda, and salt through it two times. 
3. When you separate your eggs,  break the egg white into a small bowl first and then add it to the rest of the egg white in a large glass or metal bowl that you have rinsed in hot water to make sure there is no grease in it. Put the egg yolks into a medium sized bowl.
4. Beat the egg whites with the remainder 1/2 cup sugar until stiff peaks form.
5. Put the dry ingredients into a large bowl.
6. Add the oil, the egg yolks, the cocoa mixture and the vanilla.
7. Slowly stir in the egg whites with a spatula, put in a bit at a time, and be gentle.
8. Pour the batter into an angel food pan.
9. Bake the full cake at 375 for about 60 to 70 minutes. Poke a toothpick into the crack to make sure it comes out clean.
10. For cupcakes, bake about 15 minutes and then poke with a toothpick to test to be sure it is done.

For the chocolate pudding icing.

• I use 1 small package of chocolate instant pudding
• 1 package of dream whip
• 1/1/2 cup milk
• 1 cup of whipping cream
• Beat it together until nice and thick. . .

I layer the pudding icing with layers of whipped cream and broken Toblerone bars.

Baked Caramel Corn

I make caramel corn every year for Christmas. It is great for snacks! Use cellophane bags or festive tins and you have a tasty gift to give. This recipe is found in the 'Carillon Festive Food Recipes' cookbook.

First of all I got out my trusty old popper and popped up some popcorn. 

• 24 cups of popped corn
• 2 cups of shelled peanuts..I didn't have any in the house this time but usually do add them..next batch!!)
• 1 cup butter
• 2 cups firmly packed brown sugar
• 1/2 cup corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla

1. Mix popcorn and peanuts in a large bowl. Set aside.
2. Place butter, sugar, and corn syrup in a saucepan and bring to a boil stirring constantly, turn heat down to medium heat and boil 5 minutes without stirring.
3. Remove from heat and stir in baking soda and vanilla.
4. This will bubble up..gradually pour over the popped corn, mixing well.
5. Pour into 2 large shallow baking pans, I have a large bakery size pan that fits my oven so I use that.
6. Bake at 250º for 1 hour, stirring every 15 minutes.
7. Remove from oven and cool completely. Break apart and store in airtight containers.

First Rule for the Budding Chef

My two granddaughters are beginning to enjoy baking in the kitchen and my daughter is quite happy for them to learn.
This afternoon my ten year old wanted to make cookies , all by herself. So my daughter showed her the recipe and laid out the ingredients for her.
All seemed to be going well.. and soon the cookies were in the oven.
After some time my granddaughter came to her mother and said... "Mom, I think I made a mistake in the recipe ... the cookies taste a little salty!"

The recipe called for 1/4 tsp. salt and 1/4 tsp. vanilla....
My granddaughter had put in 1/4 CUP of salt, and 1/4 CUP of vanilla !!!!

Rule - ALWAYS check your ingredient measurements !! smile

Mulled Cran/apple cider

This recipe is a combination for equal parts cranberry juice and apple juice. I used a combination of apple and cranberry for our party and it went over very well. If you prefer just apple use two litres of apple juice.

• 1 litre cranberry juice
• 1 litre apple juice
• 12 allspice kernels
• 12 cloves
• 2-4 cinnamon stick
• 1-2 sliced oranges
• may add brown sugar to taste if you feel you want a sweeter cider. 

1. Combine all the ingredients in a slow cooker or in a large pot. 
2. Heat on low for several hours if using a slow cooker or if you are using a pot just heat until warmed through. Keep on low heat.

It fills the home with a real nice aroma that just feels good when you enter!

ENJOY

Rumaki

This is such a simple and tasty recipe that I got several years ago from one of our volunteers at Crisis Pregnancy Center. This Rumaki was a crisis line Christmas tradition, she no longer volunteers with us but the tradition lives on!

• 1 lb bacon cut in half
• 2 cans of whole water chestnuts
• 2 tablespoons ketchup
• 2 tablespoons brown sugar

1. You cut the bacon in half.
2. Wrap each half around a whole water chestnut
3. Put on broiler pan so that they won't unroll while baking with the cut end at the bottom. 
4. Place on middle rack and broil 5 minutes, turn and broil a few more minutes, til desired doneness
5. Brush with equal amounts of ketchup and brown sugar.
6. Put back in the oven with the broiler SHUT OFF for a few minutes to set the glaze.
7. Can be made ahead and reheated or frozen til you need them.
8. Make lots, they go fast. 
9. ENJOY!

Pork in Sour Cream Sauce

This is my favourite way to do pork chops. 

 With pasta or rice and vegetables it was the perfect meal for a cold November night.

6 pork  loin chops (or 1 pork tenderloin cut into medallions)

• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons finely chopped onion
• 2 tablespoons ketchup
• 1 clove garlic, minced
• 1 beef boullion cube
• 2 tablespoons flour
• 1/4 cup water
• 1/2 cup sour cream
• sliced fresh mushrooms if desired

1. In large skillet or electric frying pan, brown pork chops or medallions.
2. Add 1/2 cup water, brown sugar, onion, ketchup, garlic, bouillon cube and mushrooms.
3. Cover and simmer about 30 minutes or until tender - this will depend on the thickness of the pork pieces. If needed, add a little more water. 
4. Remove meat to serving platter and keep warm.
5. In a small bowl, combine flour with 1/4 cup cold water until smooth. Slowly add to liquid in pan, stirring constantly until sauce thickens.
6. Stir in sour cream, whisking it in until well blended. Heat thoroughly but do not boil.
7. Serve sauce over chops.

Pineapple Banana Muffins

I wasn't home from vacation for an hour before I starting mixing muffins. After being on the road for some time...we were quite ready for something hot and fresh from the oven. I got this recipe from a gal at church a few decades ago...and we always enjoy them.

Pineapple Banana Muffins

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 eggs
• 2 cups mashed bananas
• 1 1/4 cups crushed un-drained pineapple (1 tin)
• 1 cup vegetable oil
• 1 cup chopped nuts or raisins

1. In a large bowl, stir together flour, sugar, baking soda, salt and cinnamon.
2. In a separate bowl, beat eggs. Add bananas, pineapple and oil and beat until blended.
3. Add to dry ingredients, stirring just until moistened.
4. Stir in raisins or nuts (we prefer golden raisins).
5. Spoon into large greased muffin cups filling two-thirds full.
6. Bake at 375 F (180 C) oven for 20 minutes or until tops are firm to the touch. 

Serve warm with butter...or cheese.  If you can't finish them all in one sitting, they freeze well and are great to have on hand.

Yield...2 dozen large muffins.

Enjoy...

Is a Celiac Coming to Dinner?

One of the hardest things about being Celiac is watching my friends and family struggle with it.
The people in my life are so sweet and eager to make something I can eat. The ladies in our church bible study group all have made the effort to learn what I can and cannot have and all of them go out of their way to adjust the goodies they serve.
I really don’t expect people to do that, but I embrace it as an expression of their love and am deeply touched.

I thought maybe I would share just a few tips for those of you who feel lost about what you can or cannot offer when a Celiac comes to visit!

So here’s my list of things you should know:

The basics - It is the grains Wheat, Barley and Rye that contain the gluten protein that causes the immune system of Celiacs to react by destroying the villa in the small intestine! Untreated Celiac leads to cancer, and other autoimmune diseases such as Lupus or Rheumatoid Arthritis. Celiacs do not have an allergy or intolerance to gluten...they have an autoimmune disease which has no cure but is totally controlled by avoided ALL gluten.
NOTE - Although oats do not have gluten, they are grown in alternating crops with wheat, so there is cross contamination. Gluten-free oats are now available made from oats grown in virgin fields. ‘Only Oats’ is one label.

1. Some Celiacs are more sensitive than others…..but it takes a very tiny amount of food with gluten in it to make them sick. So cross contamination is a very serious consideration. You would never cut a slice of gluten-free bread on a cutting board that you just used for regular bread. Wiping it isn’t good enough.. it needs to be washed with a good scrub. Some things like colanders where reg. pasta is strained, even WITH washing can have traces of gluten stuck to them. So make sure that you use utensils from the dish washer in preparing gluten-free food.

2. Celiacs appreciate fruit, vegetables, cheese - the things that are obviously gluten-free. Rice crackers are fine… (I never buy them anymore because I’m sick of them .. but that way I’m OK with eating them when I am served them at someone else’s home) Rice cakes are good used as a ‘pizza bun’ substitute.

3. I think I speak for most Celiacs that we prefer ‘real’ food to most “gluten-free” substitutes. If we still remember what real food tastes like, the substitute is at best tolerable or worse ! smile… The good news is that there are more and more better-tasting products out there making the options much more palatable.
Making your favourite dinner recipes with minor adjustments is great ! That way everyone is happy! But be sure to read the labels on all your ingredients…. Gluten can be lurking anywhere and DOES !!!

4. Be careful with gravies and sauces. Thicken them with cornstarch or sweet rice flour. There is now a new gluten-free product called 'Thicken Thin’ that is great !

5. Watch your recipes with canned soups. Almost all canned soups have gluten in them.
Soya sauce has gluten. There is a Gluten-free Soya sauce that you can buy in the USA but I have not found one in Canada. Some bullion cubes are gluten-free but not all. Spices and flavourings can have gluten. Anything with ‘malt’ flavouring is glutened – malt is made from barley - so cereals, like corn flakes or rice crispies are out. Nature Path has a gluten-free cornflakes sold in most grocery stores.

6. Gluten-free mixes are readily available now .... that allow you to make a dessert - cakes, cookies or muffins, quite easily.
*****

I would like to encourage some of you long-time Celiacs or those of you living with Celiacs who have other helpful hints please express them in the comment section and I will transfer them (with credit to you !) to this post .. making it a resource for people nervous about having Celiacs come to visit !

No Knead Cinnamon Buns

I have a book recommendation for you. If you love to bake bread but don't enjoy the kneading process, but do have patience, this cookbook appears to have many wonderful recipes.

Artisan Bread in Five Minutes a Day by Jeff Herztberg and Zoe Francois. Check out the link to find out more about them and their discovery of no Knead Bread.

No Knead Cinnamon Buns

• 1 3/4 cup warm water
• 1 1/2 tablespoons instant yeast
• 1 1/2 teaspoons salt
• 4 large farm fresh eggs
• 1/2 cup honey
• 1/2 cup unsalted butter, melted
• 7 cups all purpose flour

1. In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt.
2. Stir well with a wooden spoon.
3. Add the flour and stir well.
4. Cover with plastic wrap and refrigerate overnight or up to 4 days. Letting it sit in the refrigerator is apparently what gives the dough such a great flavour.
5. Take the dough out of the fridge and cream together your filling ingredients.

Filling Ingredients

• 1/2 cup softened butter
• 1/2 cup white sugar
• 2 teaspoons of ground cinnamon
• 2 teaspoons maple flavouring

1. Cream this together well. Roll the dough out. . .I did quite thick, spread the filling on and roll up and slice with a serrated knife.
2. Now, I put half of them on a cookie sheet lined with parchment paper and put them in the freezer, where I let them freeze and then put them in a ziploc bag. The next day, I took them out at noon and let them thaw at room temperature and then baked them. It took 3 hours from freezer to icing them.  
3. If you don't want to freeze any let the buns rise about an hour or until nice and puffy. Preheat your oven to 375. Bake until golden brown.
4. I made an icing of Icing sugar, heavy cream and again maple flavouring.

Patty's Decadent Brownies

This recipe comes from my sister by love. Patty makes the best brownies that I have ever tasted! My family happens to agree. She made brownies and tried a differant recipe, they were good as well but we all told her she was NEVER allowed to do that again.... :^). It is a tried and true recipe loaded with goodness like butter and whipping, how can that be bad?

I made a 9x13 pan by doubling the recipe. How ever the original recipe is for a 8x8 and that is what is posted.

Brownie:

• 1 cup white sugar
• 1/3 cup butter
• 2 eggs, beaten
• 1/4 cup cocoa, sifted
• 2/3 cup flour, sifted
• 1/3 cup whipping cream
• 1 tsp. vanilla

1. Cream together sugar and butter. 
2. Add remaining ingredients and mix well. 
3. Pour into a greased 8x8 pan. 
4. Bake at 350 for 20 minutes. Do no over bake.

Creamy Icing:

• 3 Tbsp. cocoa
• 2 Tbsp. butter
• 3 tbsp. whipping cream
• 2 tsp. vanilla
• Icing sugar

1. Whip the butter adding cocoa powder and the whipping cream until smooth.
2. Add in enough icing sugar to make a thick but spreadable icing. 

DIG IN with a tall glass of cold milk