Trudy's Granola

Living healthy becomes important as we have so many choices today.
I have a sister-in-law who always shares some wholesome healthy recipes.
I started making this granola a few years back,
and this has become one of my staples in our home for our grandkids.
He calls granola, "Crumbs"
Whenever the little one is hungry he says,
"Oma, can I have some yogurt with Crumbs?"

5 Cups Quick Oats
1/2 Cup Sesame Seeds
1/2 Cup Pumpkin Seeds
1 Cup unsweetened med-coconut
1 Cup Sunflower seeds
1 Cup almonds
1 Cup cashews

Mix all these ingredients in a large stainless steel bowl.
I make sure that I chop my almonds and cashews coarsely.
In fact I use any nuts, walnuts, pecans, hazelnuts etc. that will equal two cups.

In a small bowl, I mix the following ingredients.
2 tsp. almond flavor
1/4 Cup water
1/4 Cup oil (not virgin oil)
3/4 Cup honey
I stir these ingredients and blend them together with my Brown mixer.
It makes the right consistency.
Then mix the wet ingredients with the dry.
Stir till all the ingredients are moist.

Bake in the oven in a 9x12 cake pan at 350'
Stir every three minutes for up to 30 minutes.
I prefer my granola crunchy.

When cool, pour Granola into a container and freeze.

Serve over yogurt, add some fresh berries,
(In winter I add frozen berries)
Cover with a large spoonful of Granola.
This has been a life saver for many a quick healthy snack.

Rhubarb Cream Pie

Hey mom can we have pie? Sure just wait til I take a pictu.........never mind. TEENAGERS!


When my youngest daughter was born I received some wonderful meals and this pie was part of a fabulous dinner and is my personal favorite. Baked pie shell, filled with a Rhubarb custard. Delish!

• 3 cups rhubarb
• 1-11/2 cups sugar
• 2 tablespoons flour
• pinch of salt
• 1 egg
• 2 - 4 tablespoons milk
• 1 tablespoon butter
• 1 teaspoon vanilla

1. Combine rhubarb, half the sugar and cook til rhubarb is softened about 10 min. Mix remaining sugar, flour, salt, egg and milk. 
2. Add a little cooked rhubarb to mixture to temper the egg, then mix in with remaining rhubarb, cook a few minutes til thick . 
3. Add vanilla and butter. 
4. Pour into baked pie shell. 
5. Cool completly and serve with whipped cream.

Smooth Vanilla Cheesecake

I've always loved the smooth creamy taste of a baked cheesecake.

I've experimented with many different methods and I've found the secret.No cracks. . . not a one.

It is one of the easiest and classiest desserts to serve.

• 1 1/4 cups graham wafer crumbs
• 1/4 cup melted butter

1. Preheat oven to 325 F. 
2. Roughly cut a piece of parchment paper to fit larger than a 9 inch springform pan. Lay the parchment paper on to the bottom and put the edge around and squeeze the pan shut leaving the excess paper on the outside of the pan. I do this because it makes it really easy to transfer onto a serving plate once it is very well chilled. .
3. Mix together the crumbs and the butter and press into the pan. I use a flat bottomed glass to make it nice and smooth and firmly pressed.
4. Bake the crumbs in the pan for about 10 minutes or until they are a bit fragrant.

• 4 packages cream cheese, room temperature
• 5 eggs
• 1 1/4 cup granulated white sugar
• 2 teaspoons vanilla extract
• 3 tablespoons flour
• 1/4 cup heavy cream
• 1 teaspoon salt
• a squeeze fresh lemon juice

Topping

• 1 1/2 cup sour cream
• 1/4 cup white sugar
• 1 teaspoon vanilla

1. Make sure that all your ingredients are room temperature.
2. Preheat oven to 500 F. 
3. In a large mixing bowl, beat the cream cheese on low for a minute or two until it is smooth and creamy.
4. Add the salt and the sugar and beat another minute or two until it is smooth. Never beat the cheese to death. Incorporating too much air will cause your cheesecake to rise and then fall and the .. .well you know what happened to humpty dumpty.
5. Stop your mixer in between to scrape down the sides so that all the cream cheese and sugar is evenly mixed.
6. Add the flour and mix until incorporated, not more than a minute. 
7. Crack the eggs into a bowl and at room temperature. Add one egg at a time. They'll naturally slip in one at a time if you don't dump your bowl to quickly.
8. Mix the eggs in just until smooth. Add the cream and and the vanilla and lemon juice another mix for half a minute.
9. Take your pan with the cooled crumb crust and wrap it in heavy aluminum foil.
10. Gently pour the cheesecake batter into your pan and set it in the 500 degree oven. Set your timer for 10 minutes. At 10 minutes turn your oven to 200 degrees. Bake for another hour and 10 minutes. Don't peek.
11. While the cheesecake is baking, stir together your sour cream, sugar and vanilla.
12. After the hour and ten, the cake should be fairly set.  Open up the oven and pour your topping on your cake smooth it out and put it back in your oven for another 10 minutes.
13. Put an instant read thermometer in the center of the cheesecake. Your aim is to have it read 150.
14. The total baking time shouldn't be more than about an hour and a half up to an hour and forty minutes but you really need the instant read thermometer to help you with knowing when it is done. The jiggly in the center is also a good judge but it is hard to get it perfect with this test. 
15. Take the cheesecake out of the oven and let it sit in a draft free room temperature spot for a few hours and then chill it completely in the fridge.

Blueberry Sauce

• 2-3 cups fresh blueberries
• 1 tablespoon cornstarch
• 1/3 cup sugar or to taste
• a squeeze of lemon juice
• 1/2 cup water

1. Combine all this and cover and put in the microwave for a minute, stir and cook for another minute or two until bubbly.
2. I also made some raspberry coulis which is 2 cups of raspberries and a half cup of sugar in the blender. .
3. Pool a little raspberry sauce on your plate, put on your cheesecake and cover with a good tablespoon or two of blueberry sauce and a dollop of whipped cream for good measure.

Cola Marinade for Rotisserie Beef

I love trying new things and I found this recipe for Cola Marinade at Foodgeeks.com. I tweaked it a bit and tossed my roast in the zip loc bag.

• 1/2 cup lemon juice
• 1/2 cup vegetable oil
• 1/2 cup balsamic vinegar
• 1 teaspoon fresh ground pepper
• 1 teaspoon fresh ground salt
• 3 tablespoons minced garlic
• 1 can cola
• 1/2 cup Worcestershire sauce

1. Put your large zip loc bag inside a measuring cup, folding the edges over the cup. Add all the ingredients into the bag.
2. Remove the bag from the measuring cup careful not to spill. Add a 4-5 pound sirloin beef roast.
3. Seal the bag, put the bag in a bowl and put it in the refrigerator for up to 24 hours.
4. Let the roast sit at room temperature 1 hour before putting on the grill.
5. Tie the roast onto your rotisserie. Preheat the grill to 400 and insert the rotisserie onto the grill. Add a drip pan underneath with 1 cup of water, check to make sure the water doesn't run dry, or you will have very scorched drippings.
6. Grill with the lid closed for 1 hour, check the temperature. You will aim to have the internal temp at 135 - 140.  Remove from the heat and wrap in foil for 15 minutes.

During the resting time we grilled our chopped up veggies in a grill basket. I simply toss the veggies with veggie seasoning and olive oil and stir them once in a while. They only need 10 - 15 minutes on the grill.

Peach Custard Pie

I adapted this recipe from CD Kitchen online.

Preheat your oven to 425 F.
1 9 inch unbaked pie shell

Peel and slice enough peaches to fit into the bottom of the shell, they will float about a bit once you pour the custard on top but it won't affect the outcome.

I used 5 peaches each one cut into eight.

Custard

• 1 cup of 5 % unflavoured yogurt
• 4 egg yolks
• 1 cup white sugar
• 1/4 cup flour
• 1 teaspoon vanilla

Combine all the ingredients in a medium sized bowl and beat until smooth. I had my food processor out so I whipped it up in there. A blender would work perfectly too.

Pour the custard on top of the peaches and bake in the center of the oven for 10 minutes.

Lower temperature to 375 and bake for an additonal for 30 minutes. The original recipe does not ask you to lower the temp, but I did, so you probably don't need to.

Meanwhile make your streusel.

• 4 tablespoons butter
• 1/2 cup flour
• 1/2 cup sugar

Combine with a pastry cutter until you have it combined and made crumbs, refrigerate until you are ready to put it on the pie. (I found it easier to crumb after it chilled a bit)

After the pie has baked for 1/2 hour and the filling is somewhat set, drop the little pieces of struesel on top of the pie.

Continue to bake until the streusel is golden brown, about another 15 - 25 minutes.

Remove the pie to a cooling rack and serve warm or completely chilled.

Grilled Peppers with Tomato and Feta

These peppers are as tasty as they are attractive and are a great addition to your summer BBQ.
My sister passed this recipe idea on to me and they've become a summer favourite at our house.

• 3 large yellow bell peppers
• 2 tablespoons olive oil
• grape tomatoes
• 4 leaves fresh basil
• 1 garlic clove minced
• salt and pepper
• chopped black olives (optional)
• Feta cheese

1. Cut peppers into 3 or 4 sections along ribs so that each piece can be filled.
2. Cut grape tomatoes in half. Place in a bowl.
3. Chop basil leaves and mince garlic and add to tomatoes with olive oil , salt and pepper and olives.
4. Crumble feta cheese into bowl and mix gently.
5. Grill pepper pieces, cut side down on medium hot BBQ.
6. When they begin to blacken around the edges, turn them over and fill each piece with some of the tomato mixture.
7. Continue to grill until tomatoes are heated through and bottom of peppers begin to blacken.
8. Remove from grill and serve.

Barbequed Salmon with Sundried Tomatoes

I would guess that I’m not the only one, who would say that most of my favorite recipes are those that we’ve enjoyed in someone’s home. Our good friends, Harv and Bonnie love to cook together and we have been the lucky recipients of their hospitality over many years now. This is just one of the great recipes that they have shared with us. I've added the basil, so it's optional.

Ingredients:

• 4 - 5 garlic cloves, chopped fine
• 4 tablespoons fresh parsley, chopped fine 
• 2 tablespoons fresh basil, chopped fine
• 3 sundried tomatoes (packed in oil) drained and chopped (about 1/4 - 1/3 cup, chopped)
• 3/4 teaspoon salt
• 1/4 cup olive oil
• 1 (2-3 pound) salmon fillet (with or without) skin on under side

Method:

1. Combine garlic, parsley, basil, salt, tomatoes and oil in jar.
2. Let stand overnight in refrigerator. (Overnight is best, but if you only have a few hours, that’s okay too)
3. Spread a thin layer of mayonaise all over the salmon.
4. Place on greased (doubled up) foil, (or on foil topped with parchment paper) on low heat on BBQ. Close lid and cook 10 min. 
5. Spread garlic mixture over fillet. Close top and raise temperature to medium. 
6. Cook an additional 15 - 20 min, until fish flakes easily when tested with fork.

Food for Thought

Thank God for dirty dishes -

they have a tale to tell;

while other folks go hungry -

we're eating very well.

Teryaki Chicken

This recipe was from a friend - Heidi in Winnipeg.

Cooking the chicken in the marinade keeps it exceptionally moist.

For the Marinade

• 1/2 cup oil
• 1 cup soy sauce
• 2-3 cloves garlic, minced
• 2 tablespoons vinegar
• 3 tablespoons brown sugar
• grated fresh ginger to taste*
• 1 tablespoons orange zest

• boneless chicken breasts or thighs

1. Combine marinade ingredients, mixing well.
2. Place chicken in a large ziplock bag and pour marinade over. Seal bag and marinate in fridge for no more than 3-4 hours.
3. Place a foil pan (lwith edges) on a preheated BBQ. Place chicken pieces in pan and pour marinade over.
4.  Grill for 6-7 minutes per side, turning only once.

*Tip

I seldom kept fresh ginger in the house because it would spoil before I'd used it up. Then someone told me to keep it in the freezer. It is very easy to scrape the peel off the frozen gingerroot and grate it on a microplane.  Grate as much as you need than pop the rest back in to the freezer.

Pizza Buns

To make pizza buns, I use:

• the French Bread recipe
• pizza or spaghetti sauce
• grated cheese (approx 4 cups)
• a few tablespoons of bacon bits (optional)
• dried basil and oregano (about 1 teaspoon of each)

Method:

1. Roll out as for French bread (18 x 10 inch rectangle). Spread lightly with sauce. Cover with grated cheese, bacon bits, oregano and basil.
2. Roll up jelly roll style, starting on long side. Cut into 11/2 inch slices.
3. Place on greased or parchment paper lined cookie sheet.
4. Cover with tea towel and plastic. Let rise about half an hour or until they look puffy.
5. Bake at 375° F about 15 min. Yields 24 buns

Enjoy warm or cold. Good substitute for a quick sandwich.

Taco Salad - 2 Ways

A meal in a salad bowl.
A great supper solution for those days when you've worked all day in the yard
and don't feel like cooking.

These recipes originated with friends and I've added a few ingredients

of my own. I've always used the bought dressings for these

but I'm sure they would be even better with homemade dressings.

Taco Salad

• 1 lb. lean ground beef
• 2 Tbsp. taco seasoning
• 1 head iceberg lettuce
• 1 - 2 tomatoes
• montery jack cheese
• cheddar cheese
• bell peppers- red, green, yellow - your choice
• zucchini or cucumber (opt)
• corn chips
• Catalina style salad dressing

1. Brown the ground beef into a frying pan, removing the excess fat with a spoon or baster.
2. Add the taco seasoning, stir in well and fry a few minutes longer.
3. Set meat aside to cool.
4. Seed the tomatoes and chop.
5. Cut the cheeses into a 1/4" dice. You should have at least 1 cup combined.
6. Chop up the peppers - again about 1 cup chopped.
7. Chop the zucchini or cucumber into a 1/4" dice.
8. Tear the lettuce into a large bowl. Add the ground beef, tomatoes, cheese, peppers, zucchini and corn chips. Toss with enough dressing to moisten.
9. Serve immediately.

Chicken Ranch Taco Salad

• 1 head lettuce, washed and torn
• 2 cups crushed taco chips
• 2 cups shredded "TexMex" cheese
• 4 grilled chicken breasts, sliced
• 1 cup chopped red and green bell peppers
• chopped tomato if desired
• 2/3 cup Peppercorn Ranch dressing

1. Toss all ingredients together just before serving.
2. Note: chicken breasts grilled on the BBQ give this salad its special flavour.

Fruit Pizza

Fruit pizza is a perfect summer time dessert. It has a cookie base that is covered with a cream cheese spread, and then topped with seasonal fresh fruit and a glaze. The cookie base recipe is enough for 2 pizza pans. If you are only making one this dough freezes well.

LEMON POPPY SEED COOKIE BASE

• 1/4 cup butter
• 1/4 cup Crisco shortening
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated lemon rind
• 1/2 tablespoon poppy seeds
• 1/2 cup milk
• 1/2 tablespoon vinegar

1. Begin by measuring milk and vinegar into a glass measuring cup. Stir and allow this mixture to sour. 
2. Cream together shortening and sugars. Add egg, vanilla poppy seeds and lemon rind. Mix well.
3. Stir milk mixture and add it along with remaining ingredients. Mix well.
4. Spread cookie dough onto a lightly greased pizza pan.
5. Bake in 350ºF oven for 8-10 minutes. The base will be golden brown. Cool.

Cream Cheese Spread

• 1 8 ounce brick cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla

1. Place ingredients in a bowl and cream together well. 

Choose fruit of choice and arrange it on top of the cream cheese spread. I use kiwi, strawberries, raspberries, peaches, apricots and plums. 

Glaze

• 1 cup orange juice (keeping a few juice boxes on hand...is handy as they typically hold 1 cup of juice)
• 1 tablespoon apricot jam
• 1 tablespoon cornstarch

1. Shake this mixture together well in a jar and then place in a small pot or in microwave. Cook until mixture is bubbly and cornstarch has dissolved.
2. Allow to almost cool and then pour over fruit. I use a silicone brush to spread the glaze as it helps to cover all the fruit and get into all the little spaces between the fruit.
3. Place fruit pizza in the refrigerator for about an hour. Serve with a dollop of whipped cream.

Tip: This dessert is best the day it is made. 

Rainbow Pasta Salad

This recipe is posted for Vange, who reminded of this recipe recently. Over the years I’ve changed it up a bit, sometimes making it more of a Greek Pasta Salad by adding feta cheese and using Greek Dressing, or mixing it with a sundried tomato dressing.

Ingredients:

• 3 – 4 cups vegetable pasta
• 2 chopped tomatoes 
• 1/4 cup cucumber, sliced
• 1 cup broccoli, chopped
• 1/2 green pepper, chopped 
• 2 tablespoons chopped green onion

Dressing:

• ½ cup sugar ( I prefer less)
• 1/3 cup olive oil
• 1/3 cup ketchup
• ¼ cup vinegar
• 1 teaspoon salt
• 1 teaspoon paprika

Method:

1. Cook pasta according to instructions on package. Do not over-cook. Cool. 
2. Mix dressing ingredients and then mix with pasta and vegetables.
3. Refrigerate and serve cold. Serves 8-10

Chicken Stew

Chicken Stew is a nice comfort meal served with fresh crusty bread.

Ingredients:

• 2 Tablespoons olive oil
• 2 stalks celery, cut into bite size pieces
• 1 carrot peeled, cut into bite size pieces
• 1 small onion, chopped
• Salt and freshly ground black pepper
• 1 (14-1/2 oz) can chopped tomatoes
• 1 (14 oz.) can low-salt chicken broth
• 1/2 cup fresh basil leaves
• 1 Tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 2 chicken breasts with ribs (about 1-1/2 pounds total)
• 1 (15 oz.) can of kidney beans, drained and rinsed

Method:

1. Heat the oil in a heavy 5-1/2 quart saucepan over medium heat. 
2. Add the celery, carrot, and onion. 
3. Saute the vegetables until the onion is translucent, about 5 minutes. 
4. Season with salt and pepper, to taste. 
5. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, thyme. 
6. Add the chicken breasts; press to submerge.
7. Bring the cooking liquid to simmer. 
8. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
9. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. 
10. Discard the bay leaf. 
11. Add the kidney beans to the pot and simmer until the liquid has reduced into stew consistency, about 10 minutes.
12. Discard the skin and bones from the chicken. 
13. Shred or cut the chicken into bite size pieces. 
14. Return the chicken meat to the stew. 
15. Bring the stew just to a simmer. 
16. Season with salt and pepper, to taste.
17. Serve with bread.

Here are some variations you can consider: Double the recipe. Use a whole chicken instead of just breasts. Let the dark meat cook longer than the breasts. Use chopped tomatoes with jalapeno and chopped tomatoes with sweet onions and garlic for extra flavor and spice. Use both kidney beans and a can of garbanzo beans (chick peas), drained and rinsed. If you don't have fresh basil use a teaspoon of dried. If your family enjoys mushrooms add some fresh mushrooms, too.

Charlotte's Gooseberry Moos

Fresh Gooseberry Mooss (Stachelbaare or Kjressbaarmooss)

This is a wonderfully tart, refreshing Mooss with a delicate flavor. Kjressbaar lovers will enjoy this treat.

• 4 c. fresh or frozen gooseberries
• 5 c. water
• 1 c. sugar
• 1/2 c. flour
• 1 1/2 c. cream
• 1 1/2 c. milk

1. In a saucepan bring gooseberries and water to a boil. Simmer 5 - 6 minutes.
2. Stir a thin paste of the sugar, flour and part of the cream.
3. Add slowly to the gooseberry mixture, alternating with the remaining milk and cream.
4. Stir constantly. Remove from heat. Cool.

Maybe served warm or cold.
A Canadian version would be to add an egg to the thickening after the berries have been boiled to make it more custard like. Add a little hot fruit to the flour/sugar/cream and/egg mixture. Stir well. Then return egg mixture to the gooseberries. Stir constantly. Boil 2 minutes, 1 tsp. vanilla is optional. Cool, Enjoy!

Alvina's Cinnamon Twists

Alvina is my cousin by marriage and even though she has always lived about 1500 miles from us, the visits we’ve had have always felt like we are truly family! Besides being an excellent cook and home- maker, Alvina has a wonderful warm personality and the best laugh! It’s on one of our visits to their place, that I first remember seeing these tempting little twists on her counter and enjoying them, of course. I love having sweet reminders of our times together and when I make these now and wish that the highway between our houses would not be so long.

Ingredients:

Your favorite biscuit or scone pastry. I use:

• 2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/2 tsp cream of tartar (optional)
• 6 tablespoons butter, room temp.
• 1 cup buttermilk or milk

filling and icing:

• 2 - 3 tablespoons melted butter
• 3/4 cup brown sugar 
• 1 teaspoon cinnamon
• 1 tablespoon flour
• 3/4 cup icing (confectioner's) sugar

Method:

 

1. In medium sized bowl, mix dry ingredients, then cut in butter with pastry blender. 
2. Add buttermilk, stirring with fork until dough holds together. Shape into a ball.
3. You can divide pastry in half and pat into a rectangular shape on lightly floured surface, roling each half out to 6 x 12 inch strip OR roll out the whole recipe to 6x24.
4. Spread with melted butter, then with sugar/cinnamon/flour (mixed)
5. Starting from long side, fold over twice, so that you have a 2 inch strip that has 3 layers.
6. Cut into 3/4 inch slices and twist each slice so that it looks like the figure 8. (right hand twists away from you and left hand toward you)
7. Place on greased and floured (or parchment paper lined) cookie sheet.
8. Bake at 400F until golden. About 12 - 14 minutes. Yield: approx. 30 mini twists
9. 

Icing:
Fill a 1 cup measuring cup 3/4 full of icing sugar. Stir while adding a little water at a time, until it has an easy spreading consistency. Drizzle or brush over warm twists. (If you did not use

parchment paper, remove twists from sheet with lifter before sugar, that has run out, hardens.)

Moist Banana Bread

Banana Bread is the simplest of quick breads to bake but it can go quite wrong with using either too many bananas or not enough bananas.  This is just one recipe of many good recipes.

1. Preheat oven to 350 F.
2. Line a large 9 X 5 loaf pan with parchment paper. I  find that this helps in baking the loaf evenly with not too brown a crust. Give it a spray of Pam.

• 1 1/2 cup flour
• 1/2 cup of oatmeal (you can also porridge oats that had bran and flax added)
• 1 teaspoon Baking Soda
• 1/2 teaspoon salt

Mix together these ingredients and set aside

• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs lightly beaten
• 2 cups of mashed very ripe bananas (about 5 medium)
• 1 cup of finely chopped walnuts (optional)
• 1/2 cup of fine coconut (optional)

1. Cream together the soft butter and brown sugar.  You can use a wooden spoon or a mixer for this.
2. Add the beaten eggs and the bananas.
3. Slowly stir in the dry ingredients and the optional nuts and coconut.
4. Turn the batter into the loaf pan and Bake for 60 minutes. Poke a toothpick in the cracked top and it should come out almost clean. 

Em's Rice Salad

My friend Em shared this recipe with me. I adapted it slightly to my liking. My Mom loved this rice salad and she would always ask me to bring it to every family gathering. It is a large recipe so make sure it's shared!

Some of our family prefers to eat it as a dessert.

• 1 1/2 cups long grained rice (short grain is fine too, matter of preference)
• 6 cups water
• 1 teaspoon salt
• 1 cup sugar
• 2 teaspoons lemon juice
• 4 cups miniature marshmallows
• 1 398 ml (14oz) can of fruit cocktail
• 1 398 ml (14 oz) can pineapple tidbits or crushed if you prefer
• 1 pint whipping cream, whipped
• 1 teaspoon vanilla ( I use Mexican vanilla)

1. Bring rice, salt and 6 cups of water to boil in a covered pot, stir once, cover again and let simmer for 18 min.
2. Drain and rinse rice with hot water in colander and let drip. 
3. Put rice in large bowl together with the sugar, stirring until sugar is dissolved. Add the rest of the ingredients and mix well. Let sit in fridge for 6 hours.
4. Just before serving I add some fresh fruit like strawberries, grapes, blueberries, etc. Not necessary but it sure makes the salad look pretty!

Perishky

Our extended family is still blessed to have someone who regularly supplies us with these tasty little “pies-in-a-pocket.” I consider it another one of those “labor of love” recipes, and have gladly pretended that I could never make them, but I’m beginning to think that one day I may change my mind, because they will remind me of the most beautiful woman in my life . . . my Mom. The funny thing is that she will never just make enough for the family gathering, but enough so that grandkids can take home “the leftovers.” One thing she keeps saying is, not to put them in a sealed container (except for in the freezer), because they will get soft.
Since I had my hands free for most of the observation, I was able to get lots of pictures, and now have a hard time choosing what is necessary for explanatory’s sake and what is merely “ornamental.” If this gets too long to print, be sure to "unclick" images for printing.

Ingredients:

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening or lard 
• 1/2 cup margarine or butter
• 1 egg, beaten
• 1 cup milk

Filling: 

• 6 cups blueberries or finely chopped fruit such as plums, apples and/or rhubarb.
• 1 1/2 cups sugar mixed with ¼ c flour and ¼ c cornstarch if using apples ( 1/4 cup more flour or cornstarch if using berries or very juice fruit)

Method:

1. Cut lard and butter into dry ingredients with pastry blender.
2. Add combined beaten egg and liquids. Stir with fork until everything is moist. If dough is too moist, sprinkle with a handful of flour and knead gently (or turn, up and over to mix in dry crumbs from the bottom, using a firm spatula) until dough holds together nicely.
3. Refrigerate overnight or a few hours.
4. Divide dough in half and roll out to a square ( 16" x 16") for 12 - 16 patches or a rectangle (approx 12” x 18”) for 4 - 41/2" strips.  

5. Sprinkle about 1 tsp of sugar mixture in the center of each square, top with fruit and another 1 - 2 teaspoons of sugar mixture on top of fruit. Brush edges of pastry with water.

6. Fold up corners and pinch edges very well.
7. Place on parchment paper lined cookie sheets, not too close together.
8. Bake at 400° F about 20 - 30 minutes or until golden brown and juices run out. (you can freeze the unbaked Perishky and bake later; bake frozen Perishky a little longer)

Tips: 

Use your darkest baking sheets for nice browning. 

Frozen Perishky will not open as quickly. The ones that ran out are likely the ones that I pinched,  but no worries . . . parchment paper allows for easy clean up and the Perishky will be just fine! In fact, I like seeing what kind of fruit to expect.

Pelemeny ~ Russian Ravioli

Pelemeny (Russian Version of Ravioli)

Filling:

• 1/2 pound ground chicken
• 1/2 pound ground veal, or lamb, or beef
• 1 medium onion grated
• 1 teaspoon salt
• 1/2 teaspoon pepper

Dough:

• 2 cups sifted flour
• Pinch of Salt
• 1 egg
• 1/3 cup water

Filling:

1. Combine the two meats with onion. 
2. Add seasonings, mix well and set aside.

Prepare Dough:

1. In a small mixing bowl, sift the flour and a pinch of salt. 
2. Lightly beat the egg with the water.
3. Make a nest in the flour. 
4. Add the egg with water into the nest.
5. Work the flour into the egg and mix. 
6. Knead to a rather dry dough. 
7. Use more flour if needed. 
8. Roll dough very thin.
9. If you don’t have a mold cut the dough into 2″ circles. 
10. Put a small ball of filling (about 1/2 tsp) onto each circle and fold over and pinch edges making a half-moon shape. 
11. Now bring each corner of the moon shape together and pinch together.
12. At this stage you can freeze them, or you can go on to the next step.
13. Bring your favorite broth to a boil. 
14. Add the Pelemeny to the boiling broth. 
15. When they are done they will surface like doughnuts. 
16. You can serve them with the broth like a soup or you can have them plain with some sour cream.
17. This recipe should feed 4-6 people.

Tip: If you are going to freeze them place them on a parchment lined cookie sheet and freeze partially before putting them in a freezer bag so they don't stick together. 

Peach Custard Tart

This  continues to be one of my favourite desserts.  You can make it in tart pans with removable bottoms or make it in a cookie sheet to make it easy to take along for a summer BBQ potluck. 

• 1 cup butter
• 2 farm fresh eggs
• 1 tablespoon Baking Powder
• 1 cup sugar
• 3 cups flour
• 1/2 teaspoon salt

1. Preheat oven to 350 F. 
2. Stir together dry ingredients in a large bowl. 
3. Cut in butter with a pastry blender. 
4. Stir in beaten eggs.
5.  Press into 10 X 15 inch pan.

•  4 cups of sliced peaches
•  2 teaspoons of tapioca
•  Raspberry jam 

1. Mix together sliced peaches and tapioca.
2. Spread a thin layer of raspberry jam over crust and arrange sliced peaches over jam. 
3. Bake for 25 minutes.

Topping:

• 1/2 cup sugar
• 2 egg yolks
• 2 cups sour cream
• 1 teaspoon salt

1. Mix together topping ingredients until smooth.
2. Pour over partially baked crust.
3.  Return to the oven for 10 minutes or until set. 
4. Cool and then refrigerate until serving time. 

Serve with whipped cream.

Papaya Dressing Salad

I make this salad all year round and I'm sure you will too once you taste how scrumptious it is. My sister in law Heidi made it for me the first time and I've loved it ever since.

You will need a blender or a small food processor for the dressing. 

• 1 head romaine lettuce (you can do a combination of greens that are crisp)
• 1 papaya (skin should be yellow) 
• 1 avocado
• red onion slices (to your taste or optional)

Papaya Seed Dressing

• 1/3 cup sugar 
• 1/2 teaspoon dry mustard
• 2 teaspoon salt
• 2 tablespoons of the papaya seeds
• 1/2 cup of white wine vinegar or tarragon vinegar
• 1/3 - 1/2 cup of light oil  (I use grapeseed but you can use olive or canola)
• 2 green onions chopped up

1. Blend the ingredients together until the seeds are ground quite fine but you can still see them.
2. Put the dressing into the refrigerator until you are ready to use it. You can do this earlier in the day no problem. 
3. Dice up all the salad ingredients.
4. Put the salad on a pretty platter, and pour the dressing on top of it.

 This makes a really big salad and so if you are making it just for your family, only use as much dressing as you need and it will keep for another day.

BBQ Chicken Pizza

This recipe is orginally from my friend Betty, It was so delicious I asked for the recipe. 

• Pizza dough for two 12" pizzas.
• 1 - 1-1/2 cups BBQ sauce, your favorite ( I used hickory smoke)
• approx 2 cups grilled or cooked chicken, roughly cut up or shredded (a supermarket roasted chicken is a good option)
• red onion, chopped or thinly sliced, as much as you like, a handful for each pizza.
• green or red pepper, chopped
• 1 tin pineapple chunks, drained
• 8 - 12 oz mozzarella cheese, grated.
• a few slices of bacon fried and crumbled for the top.
• cornmeal to dust on the pizza pans.

Directions:

1. Grease two12 inch pizza pans and dust with cornmeal.
2. Press dough in gently, pushing to the edge for a nice round crust.
3. Spread on preferred amount of BBQ sauce for each pizza, about 1/3 cup.
4. Pour a bit of the sauce onto the chicken for more flavor.
5. Sprinkle pizza with a little cheese.
6. Add the chicken, red onion, green pepper, pineapple and bacon.
7. Top with remaining cheese.
8. Preheat the BBQ on the one side only on high. You will be cooking on indirect heat.
9. Put the pizza on the top of the heating rack on the opposite side of the flame and bake with the lid closed for about 15 minutes giving the pizza a quarter turn about every 5-7 minutes.
10. Total baking time is about 25-30 minutes.

Once you have had a BBQ pizza you may never want to have it made the conventional way again.
It really is fabulous!

Roasted Herbed Potatoes

• 1 - 2 yams, peeled and cubed
• 8 medium to large potatoes, cubed (unpeeled, washed well)
• 1/4 cup olive oil (works with a little less too)
• 1 1/2 teaspoons basil
• 1 1/2 teaspoons oregano
• 1/2 teaspoon thyme
• (optional is garlic powder or salt to taste)
• freshly grated black pepper and sea salt to taste

1. Combine potatoes and yams.
2. Drizzle with olive oil.
3. Sprinkle with seasonings. 
4. Bake at 425 degrees F for 40-45 minutes or until browned and the potatoes are tender.  (every oven temperature differs so watch for browning closely).

Chicken and Steak Marinade

With my husband's family coming from Paraguay Barbeques are a common occurance (called Asado) when you have company. A lot of people have large cattle ranches so steak is plentiful. Here for us it is a treat. I hope that you like the recipes. We have and so has our company.

• 1/4 cup lime juice
• 1/3 cup water
• 2 tbsp. olive oil
• 1 large garlic clove, minced
• 3 tablespoons vinegar
• 3 tablespoons soya sauce
• 1/2 teaspoon liquid smoke (optional)
• 1 teaspoon salt or seasoned salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• dash or 2 of onion powder

Marinade steak or chicken a minimum of 2 hours or overnight.

Good for 6-8 sirlion steak or chicken breasts or legs.