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Corn Cheese Bake

Another great recipe from my sis in law. I had some extra corn on the cob so I used that but frozen or canned corn works too. A very nice vegetable side dish for any meal and it is something that can be prepared ahead of time and baked just before supper. Always a great idea when company is coming. I started gathering all the ingredients...the green pepper just picked from my garden. You need cooked corn for this recipe so if you are using corn on the cob..well that's where you hurry, go cook the corn!
2 cups corn, drained and cooked
2/3 cup milk
2 eggs, beaten
1 cup shredded cheese(I used TexMex)
1/4 cup minced green and red pepper
1/2 teaspoon salt
dash black pepper, or to taste
dash crushed red pepper, if you don't like too much of a 'bite' just omit it
Pour into greased casserole dish and sprinkle with a mix of 1/2 cup cracker crumbs(12 crackers) and 2 tbsp melted butter. Bake at 350 for 45 min.

Farmer Sausage Corn Chowder

  • Another family favourite, it is the soup I often take to families when they need a loving touch.

  • 1/2 ring smoked farmer sausage or 3 cups cubed smoked ham
  • 1 large onion, diced
  • 2 - 3 stalks celery, diced. 
  • 2 diced bell peppers
  • 5 medium potatoes,  peeled if not white thin skinned and then diced
  • 3 sliced carrots 
  • 2 -3 cups fresh or frozen corn kernels
  • 1 teaspoon salt and 1/2 teaspoon ground pepper
  1. Saute the sausage or ham in a soup pot.
  2. Add the onions and celery and fry until the veggies are softened.
  3. Add 5 -6 cups of water to the pot.
  4. Add the rest of the veggies. . .adding the corn last.
  5. Allow to simmer until all the veggies are tender.
I do this mid afternoon, put it on a very slow simmer, barely simmering and leave it be until nearly dinner time when I add the cheese sauce.
Cheese Sauce
  • 1/4 cup butter melted
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups grated cheese (cheddar or mexican blend)
  1. Stir together melted butter and flour in a 4 cup measuring cup.
  2. Add milk and whisk until well combined.
  3. Heat a minute at a time in the microwave, stirring well after each minute until the sauce is thickened and bubbly.
  4. Add cheese and stir to melt.
  5. Add the sauce into the soup and bring to a very low simmer and then serve immediately.

Spaghetti Casserole

This is a simple casserole with lots of flavor. I usually make several and freeze one for a busy day.
  • 200 grams pasta, cook according to package directions (set aside)

Meat Sauce
  • 2 pounds ground beef
  • 2 teaspoon olive oil
  • 1 small minced onion
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup chopped peppers (any colour)
  • 2 680 ml cans tomato sauce
  • 2 tablespoons chopped sun dried tomatoes in oil
  • 2 cups tomato juice
  • 2 large chopped fresh tomatoes
  • fresh or dry parsley, oregano, thyme, chili pepper (if you don't have fresh add 1/4 teaspoon of each dry)
  • 1 1/2 cups grated cheddar cheese
  1. Heat oil over medium heat. Saute onions, garlic and peppers.
  2. Fry ground beef, adding the salt and pepper to taste. Drain any excess fat.
  3. Add vegetables to meat and stir to combine.
  4. Add remaining ingredients (except pasta) and simmer for 1/2 hour.
  5. Grease a large casserole dish. Add pasta to dish and pour meat sauce over. Stir well.
  6. Top with grated cheese.
  7. Bake in 350ºF oven for 45 minutes.


When I was dating my husband, his Mom would often have some of the young people from church over and she would make homemade tacos. They were a favorite then and have been one of the most requested meals from our girls and their friends while growing up. We all gathered in the kitchen and would each be given a few items to chop or grate. Have you ever heard of putting mashed potatoes, peas, and dill pickles in tacos? Well we do and it is tasty! Weird, but tasty! Try it, I think you will agree!

  • 1 cup white flour
  • 1/2 cup corn meal
  • 1 1/2 cups water
  • 1 egg
  • 1 teaspoon salt

  • Whisk ingredients together until you get a smooth runny batter.
    STEP ONE-dry frySpray a non stick fry pan with a small amount of PAM
    Heat on medium heat until pan is hot. Place about 1/2 cup of batter into the middle of the pan and with the back of a spoon swirl batter into a very thin circle. Allow to set and then flip to dry fry the other side. Place on cooling rack and continue until all the batter is used up. You will have about 6-8 shells. You can use these shells now or for added flavor and slight crispness deep fry in canola oil. They don't freeze well.
    STEP TWO-deep fry (optional)Using a deep sided fry pan add about 2 inches of oil to the pan and heat on med-high. You want the oil to be hot enough that when you drop the shell in it sizzles. (not too hot or they get too crispy) I usually just dip the corner of one shell into oil to check it out.
    When oil is hot enough drop shells in one at a time , let fry for about 20 seconds and then flip with a spoon and fork and fry about 20 more seconds. They should not get too crispy as you want to be able to roll them after filling. After deep frying each shell place on a cookie sheet lined with paper towel to absorb excess grease. Continue until you have all the shells fried. Once fried they are best eaten right aways. I keep them in a warm oven.
    Before I make the shells I usually cut up all the fillings. Put each item in a serving dish ready for everyone to fill their own shells.

    • 1 pound ground beef -fry and salt/pepper to taste(or add a package of taco seasoning)
    • 2 cups of mashed potatoes - I add a bit of milk and butter to make them creamy
    • 1 cup cooked peas
    • diced tomatoes
    • diced dill pickles
    • shredded lettuce
    • finely chopped onion
    • grated cheddar cheese
    • taco sauce - My in-laws always went to the States and bought La Victoria taco sauce at Fred Meyers. We haven't changed a thing. We still pick up a good supply for us and our married kids. There is just something about an original flavor. You can use any taco sauce of salsa.
      Get creative and add what you like. (sour cream, guacamole, black olives, celery re fried beans)
      You might think us weird, but we also have a tradition that we only drink Good Host Iced Tea with this meal....with lots of ice of course.
      AND our tradition for dessert, home made Chocolate Cake with Seven Minute Frosting. I will post that another time.
    Posted by Picasa

    Lemon Pepper Salmon

    Harv just came home from his annual fishing trip to Shearwater Lodge in Bella Bella
    and I now have 50 pounds of salmon in the freezer.
     We made this salmon dish last night at my sister's place but I didn't have my camera.
    So you get a picture of the fish freshly caught instead!

    • salmon fillets - We had Coho but any other variety is fine 
    • 1/2 cup mayonaise - or enough to cover the top of the salmon fillet
    • 1 tablespoon Lemon pepper
    • 1/2 teaspoon dried Dill or about 2 tablespoons fresh, minced
    1. Place salmon skin side down on a foil lined baking sheet or foil pan.
    2. Mix mayonnaise with the seasoning and spread over the top of the salmon pieces.
    3. Bake or BBQ for 20- 25 minutes - test it with a fork at 15 or 20 minutes - if it begins to flake it is done. Do not overcook or it will be dry.

    Roasted Pork with Maple Mustard Crust

    I found this recipe in the January 08 "Fine Cooking" magazine. 
    This is the first magazine I buy when going on vacation.
     It's beautiful and informative with many good tips and recipes. 
    My copies of their "Quick and Easy" special edition magazines are well used.

    • 1 - 4 pound boneless pork loin roast
    • 1/4 cup maple syrup
    • 3 tablespoons whole grain mustard
    • 2 tablespoons chopped fresh thyme
    • 3/4 teaspoon ground black pepper
    • 1 large fennel bulb or 2 small bulbs, cored, and thinly sliced*
    • 2 granny Smith apples peeled, cored and cut into 1/2 inch pieces
    • 1 tablespoon olive oil
    • salt
    * I didn't have any fennel when I first made this so I used about a tablespoon of fennel seed instead and the flavour was wonderful.
    1. Position rack in the centre of the oven and heat the oven to 450 degrees.
    2. In a small bowl, mix the maple syrup, mustard, thyme and pepper. 
    3. Pat pork roast dry with paper towel and brush it all over with the mustard mixture.
    4. In a medium bowl, toss the fennel and apple with the oil, salt and a few generous grinds of pepper.
    5. Scatter the mixture in the bottom of a large roasting pan (the pan should be large enough to leave a couple of inches of space between the roast and the sides of the roaster.)
    6. Put the pork, fat side up, on top of the fennel and apples. (you can put the roast on a small rack over the apples.)
    7. Roast the pork until the crust just starts to brown, about 15 minutes.
    8. Reduce the heat to 350 degrees and continue cooking until an instant-read thermometer inserted into the thickest part of the roast registers 145-150 degrees - about 30- 40 minutes more.
    9. Remove roast from oven and let rest on the counter, loosely tented with foil, for 10 minutes
    10. While roast is resting, use a slotted spoon and remove apple/fennel mixture to a small bowl.
    11. To make a gravy, add about 1 cup apple juice and a splash of white wine, if desired, to juices in pan and while it simmers scrape the pan with a spatula to incorporate all the brown crusty bits into the sauce.. Mix a little cornstarch with cold apple juice until blended and add to pan juices, stirring constantly until it thickens slightly. Season to taste.
    12. Place roast on serving platter and spoon apple/fennel mixture over roast. Top with several spoons full of the gravy. Slice into thin slices at the table and serve with the remaining gravy.

    Canned Peaches

    For those who might still want to do a little canning, peaches are probably the favorite one to do. They make a quick dessert and a nice addition to many recipes.

    The basic supplies you need include:

    • 12 quart sized canning jars,
    • new snap lids to fit jar size (screw bands can be re-used)
    • a water bath canner
    • tongs (jar lifter) or good  rubber gloves

    I’ve also recycled good quality spaghetti sauce jars with their lids. (use once, they do re-seal) The canner has a metal rack that fits into the bottom so that the jars sit a bit elevated from the direct heat. Wash and rinse jars well. Use heat dry cycle in dishwasher. Cover snap lids or rubber lids with water in small pot and bring to boil. Keep hot.


    • 20 pounds freestone or semi-freestone peaches
    • 5 cups sugar
    • 12 cups water

    1. Prepare syrup in a large pot by heating sugar and water until sugar is dissolved. Keep hot.
    2. Bring about 8 inches of water to a boil in canner and keep hot.
    3. Scald peaches (pour boiling water over them, soak about 1 min. and drain).
    4. Cut in halves or quarters, peel and remove pits. Pack into sterilized jars, smooth side to the outside. Cover with hot syrup to within 1/2 inch from the top.
    5.  Center snap lid on clean jar rim and apply screw band just until fingertip tight.
    6. Place jars in canner. When water comes to a second boil, continue processing (boiling) for 20 minutes.
    7. Remove from canner using tongs or rubber gloves, and place on a towel or large cutting board, away from drafts. This recipe makes about 12 quarts.

    Do not push down on the lids. You will hear popping as the lids seal and will be able to tell by a more inverted look on the lid. Refrigerate any jars that don’t seal.

    Ham and Cheese Loaf

    This savoury loaf doesn't take long to make and it's a great dish for a brunch. I had planned to take pics as I put the loaf together but hey I forgot until it was baked..I was in a rush to have it ready early. I baked it this morning and brought some to my daughter who is celebrating her b'day today! This recipe is from her collection of favorites.

    Ham and Cheese Loaf

    31/2 cups flour
    2 tbsp yeast
    2 tbsp sugar
    1/4 tsp salt

    1 cup water
    1/4 cup prepared mustard(I used half regular and half bold n spicy)
    2 tbsp butter

    3 cups chopped cooked ham
    1 cup grated swiss cheese
    3/4 cup diced dill pickles

    1 egg lightly beaten, to brush on loaf just before baking

    Reserve 1 cup flour. Mix remaining flour, yeast, sugar and salt in large bowl. In separate bowl microwave water, mustard and butter until very warm. Stir warm liquid into dry ingredients. Mix in enough of the reserved 1 cup flour to make a soft dough that does not stick to bowl. Knead until smooth and elastic approx 4 to 5 min.
    Cover and let rest for 10 minutes.

    To fill and shape dough...roll dough to approx 15 by 10" rectangle. Place on greased baking sheet.
    Sprinkle ham, cheese and pickles over the centre third of rectangle. With a sharp knife make 1" cuts from filling to dough edges on each side of the filling. Alternate sides, fold strips of dough at an angle across filling.
    Cover and let rise in warm place until double in size, approx 30 min. Brush loaf with beaten egg.
    Bake at 375 for 35 min.

    Food for Thought

    She provides food for her family...
    She opens her arms to the poor
    and extends her hands to the needy.
    Prov. 31 : 15, 20

    Apple Fritters

    Yellow transparent apples are the earliest summer apple. They were originally brought to North America from Russia and do well in our climate. They are a wonderful baking apple...great for pies and applesauce. They are usually ready sometime in July, and I make apple fritters at least once while the apples are fresh on the tree. Yesterday was the day!

    Apple Fritters:
    • 1 1/4 cup flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 2/3 cup milk
    • 1 egg
    • 4 apples pared and diced (2 cups or more)
    1. Blend dry ingredients.
    2. Beat egg and add milk; pour into flour mixture and stir until smooth.
    3. Add apples to batter and blend.
    4. Drop batter from spoon into hot oil.
    5. Cook until golden on one side...turn and cook until done.
    Yield: 12 - 15 fritters

    Serve with sugar or Roger's Golden syrup and a good cup of coffee!

    This recipe comes from 'The Mennonite Treasury of Recipes'.

    Meat Perishky

    This recipe is from my sister Rhoda. She is a fantastic cook and we always say our Mom passed on to us how to cook food with flavour. I make these mostly at Christmas and then again in the summer to take camping. 

    Meat Filling
    • 3 pounds ground beef
    • 1 can cream of mushroom soup
    • 1 package dry onion soup mix
    • 1 cup Panko bread crumbs
    1. Fry meat and drain any fat off.
    2. Add all other ingredients to the meat and stir to combine.
    3. Cook over low to medium heat for 5 minutes.
    4. Remove from heat and allow mixture to completely cool.
    Bun Dough
    • 2 cups water
    • 2 cups milk
    • 1 cup melted lard (I use Tender Flake shortening)
    • 1 egg, well beaten
    • 1 tablespoon salt
    • 1 1/2 tablespoons instant yeast
    • 10-12 cups flour
    1. In a large microwave proof bowl melt lard.
    2. Add water, milk, salt and beaten egg. Whisk together well and put back into microwave for a minute at a time until hot but not bubbly. 
    3. Measure 8 cups of flour into a large bowl. Stir in dry yeast.
    4. Pour the hot mixture over the flour and yeast and stir to combine. 
    5. Continue to add flour. Once you can't stir it anymore use your hands and begin to knead, adding flour until you have a soft but not sticky dough. Knead at least 10-12 minutes. 
    6. The dough will come together in a nice ball form. Place a small amount of vegetable oil in the palm of your hand and very lightly rub the ball of dough.
    7. Cover with a clean cotton towel and place in a draft free area to rise until the dough is double in size. This will take approximately an hour. 
    8. Line baking sheets with parchment. 
    9. Punch dough down.
    10. Pinch off a small piece of dough (a little larger than a golf ball). Flatten in your palm.
    11. Place a small scoop of cooled meat mixture into the centre of the dough and then pinch shut.
    12. Place 'seam' side down on baking sheets. 
    13. Bake in 400ºF oven for approximately 18 minutes, or until golden brown.
    14. Remove immediately to cooling racks after baking. 
    15. Once cooled these need to be stored in the refrigerator. They freeze very well.
    Tip: To reheat from frozen. Thaw on counter for 1/2 hour, then place in a roaster with a lid. Place in a 350ºF oven and turn them every 7 minutes for about 20 minutes. They will taste like you just baked them. 

    Pickled Beets

    Cut the tops off the beets, wash and cook them, I usually do this in a canner depending on the amount of beets I have. Put enough water in pot to cover the beets. They are are done when poked with a fork and are tender. Drain beets reserving the water they were cooked in. Let the beets cool enough to handle them. I put them in cold water to hurry the process. Once cooled enough you can peel them by hand as the peel slides off easily. Messy job but so worth it!
    Wash and rinse your jars. Cut up peeled beets in pieces to fit your jars and fill each jar. Leave small beets whole.
    Place a bay leaf on top of the beets in jar. Then cover with hot brine and seal.

    • 2 cups beet water, strained (this is the water saved from cooking the beets)
    • 1 cup vinegar
    • 1 cup sugar
    Cook until it comes to a boil and the sugar is dissolved, stirring often.
    If you are doing a large amount of beets you may have to cook more of this brine, I start with this amount and if I need more I cook it as I go along.
    Put jars in canner with enough hot water to cover the jars, and cover with lid.
    Place canner on the stove, turn element on high and when it comes to boil turn down the heat to medium heat, water should still be bubbling and process for 20 minutes.
    Remove from heat and carefully lift jars out of the hot water and place on a rack to cool. Once cooled a bit make sure the lids are screwed tight.
    You will hear popping sounds which means your jars are sealing, you will see the lids are indented and then you know they sealed. If some didn't seal wait till the jars have cooled down completely then refrigerate and use first.
    These store well in a cool dark place.

    I know there are recipes for pickled beets with more spices but this is the recipe my Mom always made and it is my favorite. I love to eat these beets with pasta dishes but they can be enjoyed with any meal. I make sure that my pantry is always stocked!

    PS...if you like beet jelly, save the extra strained beet water for that. My Mom sometimes made this jelly as not much was wasted in those days. It is actually quite tasty on toast.

    Blackberry Ripple Frozen Cheesecake

    • 3/4 cup graham wafer crumbs
    • 3/4 cup finely ground almonds
    • 2 tablespoons white sugar
    • 1/4 cup melted butter
    1. Combine the crumbs, almonds, sugar and melted butter and press into a 9-inch springform pan.
    2. Bake for 8 minutes at 350 or until fragrant and allow to cool completely.
    •  1 cup white sugar
    • 1/3 cup water
    1. Combine in small saucepan and bring to boil. Boil at a high heat for 10 minutes or until a thread forms when you drop some from a teaspoon.
    2. In a free stand mixer beat three egg whites until stiff peaks form.
    3. Now slowly pour the syrup into the egg whites continuing to beat on high speed. Try to not let syrup onto the bowl edge.
    4.  Continue whipping this on high speed about 15 minutes or until cooled.

    Cream Cheese Mixture
    • 2 packages cream cheese
    • 1/2 cup of sour cream
    • 1/2 cup whipping cream
    • 2 teaspoons vanilla
    • grated lemon rind of 1 lemon
    1. In another mixing large bowl beat the cream cheese, and then add the sour cream and whipping cream and whip it until smooth. Add the flavouring.
    2. Once the meringue mix is done, slowly add it to the cream cheese. About 1/3 at a time. Use a rubber spatula to combine it slowly to not deflate the meringue.
    3. Now you are ready to put together your ripple cheesecake.
    • 1/2 cup of soft blueberry, blackberry or raspberry preserves.
    1. On top of the cooled crumbs, layer first, the cheesecake mixture, then a bit of the preserves, then more cheesecake mixture, repeating several more times or until you have used up all the filling.
    2. Cover well with plastic wrap and put it in the freezer overnight.

    Serve with Blackberry/blueberry sauce.

    Blackberry Sauce
    • 6 cups of blackberries
    • 3/4 cup of sugar or more or less (blueberries would take far less)
    • 2 tablespoons cornstarch
    • 1 cup water.
    1. Combine the cornstarch with the sugar. add the water and pour over the berries.
    2. Cover and microwave on high stirring every 5 minutes until the filling is boiling and clear not cloudy.
    3. Store covered in the fridge.

    Peach Buttermilk Ice Cream

    Need something refreshing on a hot summer day?
    Try this Peach Buttermilk Ice Cream. . .it's tangy and mouth watering.

    4 large ripe medium peaches
    1/2 cup granulated sugar
    1/2 cup packed light brown sugar
    1 tablespoon fresh lemon juice
    1 teaspoon vanilla extract
    2 cups buttermilk
    1 cup whipping cream

    1. Line a loaf pan with plasic wrap.
    2. Peel the peaches and puree until smooth.
    3. Add the lemon juice to the peaches.
    4. Mix together the sugars, buttermilk, whipping cream and vanilla in a mixing bowl.
    5. Pour into an icecream freezer.
    6. Add the peaches .. .and let the freezer do its thing until it has become a soft serve.
    7. Transfer to the loaf pan.

    The source I used was .. . I added the whipping cream. . since I had some to use up. This source offers alternate freezing instructions if you do not have an icecream freezer.

    I imagine this recipe would be wonderful with blackberries that are just beginning to ripen in our back field. . .

    I've been asked to bring dessert to a BBQ tonight. . . I have blackberries, blueberries and of course the peaches. . .oh my. . so much summer fruit.

    Mexican Bean Salad

    This recipe came from my sis-in-law a very long time ago, and she got it from a caterer who used it often at his functions. It became a staple at many of our church functions and was served to more than 500 guests at a conference BBQ meal last year. It's easy to bring to summer picnics; just add the corn chips immediately before serving.

    Mexican Bean Salad

    • 2 cans baked beans
    • several slices of sweet onion (diced)
    • 1/2 bottle Catalina dressing
    • 2 tomatoes, diced
    • 1/2 green pepper, diced
    • 1 diced cucumber
    • 1 cup grated cheese
    • 2 cups corn chips
    1. Combine beans, Catalina dressing and onion ahead of time.
    2. Stir in diced vegetables and cheese just before serving.
    3. Sprinkle with corn chips.

    I printed the recipe as I got it, but I take a lot of liberties with amounts and ingredients. I usually use some red and yellow pepper also, for the added colour...and a little cayenne pepper for some zip. Serve on a bed of lettuce, if you wish.   Make it your own and  enjoy!

    Cedar Planked Crab Stuffed Sockeye Salmon

    Fresh British Columbia Wild Sockeye Salmon is a perfect BBQ treat for special friends.

    You will need to buy some untreated cedar planks that can be found most places that have BBQ supplies. We soaked the planks for 5 hours in water. They float so you will need to weigh them down. Just before you are ready to BBQ the salmon, you will preheat your grill to 425.

    Put your planks down on the grill, leave 2 minutes and turn over. . leave 2 minutes and flip them onto the other side. Just before putting the salmon on the planks, drizzle a bit of olive oil on each plank and a sprinkle of salt and place your salmon on the board. I found individual portion sized planks which I placed on each plate and then allowed each person to remove the salmon and I collected the boards before the dinner started.
    Crab Stuffing
    • 2 cups of crab meat (I bought a can of crab in the deli section at Costco made up filling from the whole can and froze half for next time)
    • 1/4 cup butter
    • 1/2 cup diced onion
    • 1/2 cup finely diced bell pepper 
    • 2 beaten  eggs
    • 2 teaspoons Dijon mustard
    • 1 teaspoon lemon dill seasoning (or fresh dill and lemon juice to taste)
    • salt and pepper 
    • 3/4 cup panko bread crumbs
    1. Saute the onion and pepper until translucent. Add the seasoning and the mustard and the crab. I would taste it at this point to make sure it does need salt and pepper.  
    2. Add the beaten eggs and the bread crumbs.
    3. Cover and refrigerate until you are ready to stuff your salmon.
    I bought 2 sockeye salmon fillets. I carefully removed the skin with a sharp knife. It is a bit tedious but only took a few minutes. I then cut 1 1/2 inch long strips down the length of the salmon. Depending on the weight of your salmon you will get either 3 or 4 strips per fillet.
    After they are sliced, roll each strip of salmon into a circle. Aa little hole will remain in the center for you to plop your crab filling. I used an ice cream scoop to put the crab filling into each circle of salmon. I covered it with plastic wrap and refrigerated it the rest of the afternoon.
    When the cedar planks were ready, I took a large egg flipper and slid each salmon/crab circle onto the plank. If your grill tends to flare have a spray bottle ready with water to douse the flames.
    As I said at the top in the preparation for the cedar planking. The grill should be 425 F. Set your timer for 14 minutes.  Have your plates ready and enjoy.
    I made an easy cucumber sauce to go with the salmon.

    Cucumber Sauce
    • 1 cup sour cream
    • 1 cup finely diced cucumber
    • a squeeze of lemon juice
    • some fresh chopped dill
    • some fresh chives
    • a fresh grind of salt and pepper to taste
    Combine ingredients and refrigerate until the salmon is served.

    Health Buns

    This is one of my favorite recipes for buns.
    I've just discovered it in the last year.
    I no longer make the white ones,
    except on occasional request....
    I found it in the Greendale Mennonite Cookbook. (pg. 24)

    But I do have to admit.
    I have never kneaded dough in my life.
    My first time round was a disaster. (35 years ago)
    I literally through the dough at my husband and said, "Catch"
    He saw the frustration on my face.
    I have no clue how my mom did it!
    It didn't take long and that man knew how to get his wife to bake bread.
    Before I knew it, I had a beautiful Bosch machine,
    and also an electric wheat mill, to grind all my own wheat.
    Once you have tasted freshly ground wheat,
    you don't want to go back to the store bought flour.

    I changed up a few thing things in the recipe.

    1 Cup water
    2 Tbsp. yeast
    1 tsp. sugar

    4 Cups whole wheat flour
    ( I use the freshly ground whole wheat)
    4 Cups white flour
    1 Cup freshly ground 7-whole grains
    1/2 Cup Flaxseed
    1 Cup milk powder
    ( I never have milk powder)
    I substitute 1 Cup scalded milk instead.
    1 Tbsp salt

    3 Cups warm water
    1/3 Cup molasses
    1/2 Cup oil
    3 Eggs

    I always use Fermipan Yeast, 3 Tbsp
    so there's no rising time, I just add an extra cup of water.
    So if you are familiar with the conventional method, just continue on...

    I add only half the flour mixture, from white and whole wheat,
    and add all the wet ingredients into my Bosch machine.

    Now I let this mix for about 5 minutes.

    Once this is well mixed, I add the remaining flour until
    it forms a soft dough, not sticky.
    It continues to knead for about 10 minutes.

    Cover with plastic wrap and a towel and let rise until double in bulk.

    Yikes, it rose faster than I expected.

    Form into buns and place on greased pans.
    Let rise once more for maybe 45 minutes.
    Bake at 375 degrees for about 20 minutes.
    Cool on racks.

    Serve with your favorite jam and cheese,
    or even old fashioned peanut butter and honey.
    It's always a staple in our home.

    Orange Julius Drink

    Who couldn't use a refreshing treat on a hot summer's day.
     The taste reminds me of a creamsicle.
    • 1/2 a can of frozen orange juice concentrate
    • 1 cup milk
    • 1 cup water
    • 1/4 tsp. vanilla extract
    • 1/2 cup sugar (I half the sugar)
    • 10-15 ice cubes
    Place all ingredients in blender and blend together until ice is crushed and smooth.

    Burger Babies

    Fresh Buns are the first secret to these tasty little morsels. I always use my cinnamon bun dough recipe for the baby burger buns. (see recipe listed under yeast breads) I spray several 8x8" pans with PAM and pinch off golf ball size dough buns. I put 16 buns to a pan. Bake at 350 for 15-20 minutes. You can freeze at this point to have on hand for later or use right aways.
    The second secret is the caramelized onions.
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 large sweet onion, sliced into thin rings (I like to use Walla Walla onions when available)
    • 1 teaspoon sugar
    • 1 tablespoon balsamic vinegar
    1. Heat first two ingredients together in a fry pan until butter is melted.
    2. Add the sliced onion and saute for over low-medium heat for 20 minutes. Stirring occasionally.
    3. Once onions have cooked down add sugar and balsamic vinegar and continue to saute for 10 minutes over low heat. 
    NOTE: If onions begin to look dry when cooking, add 1-2 teaspoons of water.

    The third secret is fresh ground sirloin.
    1. Make golf ball size meat balls and flatten to a small hamburger patty. Do not work the meat too much as this will give you  a tough patty.
    2. BBQ patties and baste with your favourite BBQ sauce.
    3. Slice buns and lightly toast. 
    4. Pace patties on the bottom part of bun. Top with a mound of onions and cover with top bun.
    5. Serve hot with desired condiments.