Apple Cake

It's that time of the year...apples are plentiful and apple desserts are the best! This moist apple cake recipe is written on the back of a stained and worn recipe card...an adaptation of my favorite carrot cake and one that I have been baking for many years. While I'm at it, I usually prepare a double recipe and put one cake in the freezer without frosting. It's handy to pull out at a moment's notice and serve for dessert with ice-cream and caramel sauce. We are in the middle of corn harvest on the farm and the guys like a treat out in the fields every once in awhile. I baked them an apple cake yesterday which they ate on disposal plates, with a plastic fork (and without the flower) but enjoyed nonetheless!

Apple Cake

• 4 eggs
• 1 cup brown sugar
• 3/4 cup white sugar
• 1 cup oil
• 3 cups coarsely grated apple
• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons cinnamon

1. Combine eggs, sugar and oil in mixer.
2. Add apples.
3. Add remaining ingredients and mix .
4. Pour into greased 9x13 inch pan and bake at 350F for 45-50 minutes.
5. Frost with cream cheese icing when cool.

Cream Cheese Icing

• 4 oz. cream cheese (1/2 brick)
• 1/4 cup butter
• 1 teaspoon vanilla
• 2 cups icing sugar...or until desired thickness

1. Cream butter and cream cheese together until fluffy.
2. Add remaining ingredients and mix well.

Italian Prune Nut Bread

Italian prunes are sweet and juicy...and perfect for a healthy lifestyle. Try them in a quick bread for a change from the ordinary.

Italian Prune Nut Bread

• 1 cup butter
• 2 cups sugar
• 1 teaspoon vanilla
• 4 eggs
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 3/4 cup sour cream
• 2 teaspoons grated orange peel
• 2 cups pitted and diced Italian prunes
• 1 cup chopped nuts

1. Cream butter, sugar and vanilla until fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Combine flour, salt, cream of tartar, cinnamon and baking soda.
4. Blend sour cream and orange peel; add to creamed mixture alternately with dry ingredients.
5. Stir until blended.
6. Add prunes and nuts; mix well.
7. Divide between two greased loaf pans (9x5x3 inch).
8. Bake at 350F for 50-55 minutes, or until wooden pick inserted in centre comes out clean.
9. Cool 10 minutes in pan. Remove from pan and cool thoroughly on rack.

I've made it without the nuts...it's good either way!

Peachy Fruit Dip

With all the fruit still available you might want to try this! This recipe is large, so I usually cut it in half and it serves well with a large fruit platter.

• 1 cup whipping cream (or cool whip topping)
• 1 pkg instant vanilla pudding (just the powder)
• 2 cups peach yogurt

1. Whip cream. Add vanilla pudding powder and whip. 
2. Add peach yogurt and whip.
3. Serve fresh with fruit. You can also try it with pina colada yogurt.

Toscano Soup (similar to Olive Garden)

This is a delicious hardy soup loaded with goodness, in flavour and health benefits. The healthy version is in brackets.

6 Hot or mild Italian sausage (turkey Italian sausage)

8 slices chopped bacon (optional)

1 large chopped onion

2 stalks celery chopped

4 garlic cloves, minced

5 thinly sliced potatoes with skin on (I like to use Russet potatoes)

8 c. water or chicken broth

4-6 chicken bouillon cubes (use only if using water)

(use low sodium and no msg)

1 bunch of chopped Kale

1/2 c. heavy cream (skim milk or omit)

crushed red pepper flakes to taste, add when browning meat,

omit if using hot Italian sausage, unless you like things spiced up..=}

(a can of black beans adds fiber) optional, i didn't add this time.

saute sliced sausage and bacon til browned, drain fat.

Add onion, celery, garlic and cook several minutes til soft.

Add water and potatoes. Cook til potatoes are done, add kale and cream, DONE!

Would you like some freshly grated cheese or cracked pepper with that?

Ham and Bean soup

• 8 oz bag of white beans (or 2 cans of white beans can be used intstead adding them to the soup at the end) 
• 3 cups of diced ham
• 1 chopped onion
• 2 cloves garlic, minced
• 10 c. liquid including reserved bean liquid
• 4 beef bouilon cubes
• 2-3 carrots, thinly sliced
• 2 stalk of celery, chopped
• 4 c finely shredded cabbage
• 1-28 oz can of diced tomatoes
• salt and papper to taste
• 1 bay leaf
• 2 cups each of frozen peas, green beans and corn
• 1 cup of dried small pasta like macaroni

1. If you are using dried beans soak the beans over night. Drain the beans. 
2. In a large pot with a bit of oil, saute the onions until soft with the diced ham. 
3. Add the garlic and the rest of the raw cut up vegetables
4. Add the water including the drained liquid from the beans if using the dried beans.
5. Add the bouilon cubes, canned tomatoes and bay leaf. 
6. Simmer for 1 1/2 hours. 
7. Add the frozen vegetables and pasta, cook another 15 minutes. Add the canned beans at this time if not using dried beans. 
8. Just before serving top with fresh chopped parsley and grated parmessan cheese. (optional)

Rolled Oat Cookies

Moist date filling inside a soft oatmeal cookie sandwich.

I loved finding these wonderful treats that my mom would tuck into my lunches.
Yields approximately 2 dozen cookies.

• 1 cup butter
• 1 cup brown sugar
• 1 3/4 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla
• 2 1/2 cups quick oats

1. Beat butter and sugar together well.
2. Add flour, baking powder and salt, and mix.
3. Add milk and vanilla and mix until incorporated.
4. Add quick oats and mix well.
5. Cover bowl of dough and place in the refrigerator for approximately 1/2 hour or longer.
6. Sprinkle counter with flour and roll out cookie dough, 1/3 of the dough at a time. Roll to about 1/4" thick. 
7. Using a round cookie cutter cut out cookies and place on cookie sheet lined with parchment.
8. Bake in 350ºF oven for 10 minutes. 
9. While cookies are baking make the date filling. You want to fill the cookies when still warm.

Date Filling:

• 1/2 cup solid packed dates chopped
• 1/2 cup brown sugar
• 1/2 cup boiling water
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla

1. Stir together the chopped dates sugar and boiling water.
2. Microwave on high at one minute intervals until dates are soft and pasty.
3. Immediately stir in baking soda and vanilla. The mixture will bubble up. Stir until well incorporated.
4. While cookies are still warm and filling is still warm spread filling on one cookie and sandwich with another until all are filled. 

Sparkly Ginger Cookies

This is a recipe from my daughter and it is a favorite in our family. I have baked these many times and I should add that they rarely make it to the freezer. I have made these for bake sales and they are grabbed up very quickly.

• 3/4 cup butter or margarine
• 1 cup white sugar
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon salt

1. Cream together butter, sugar, molasses, and egg.
2. In separate bowl whisk together dry ingredients and add to creamed mixture.
3. Roll dough into small balls, approximate 1.5" in diameter. Roll balls in white sugar, place on baking pan.
4. Bake at 350º for 10 minutes. Let cool slightly and transfer cookies to cooling rack.

Applesauce . .simple and pure

100% pure farm fresh apples

I was just talking to Kathy on the phone. . and we were discussing the different ways to make apple sauce. . .and I was trying to explain my food mill .. .
well, it is so much easier to see than to explain.
In the collage, you can see the antique one that my mom used for 40 some years. . and beside it the new one that I purchased.
It is so easy .. .
Just wash your apples, put them in a pot with a 1/2 cup of water. . enough to cover the bottom of the pot 1/4 inch. Bring the apples to a simmer and simmer about 10 - 15 minutes or until soft and tender.
You don't need to peel the apples, nor core them nor remove the stems. . .
Just cook them.
Then, put the food mill over a large bowl and pour your apples into it and stir,
. . . once in a while you'll need to stir counter clockwise to scrape the peels off the bottom.
There is nearly no waste. . . .and leaving the cores and seeds in for cooking provides natural pectin to make a nice thick applesauce.
Once done. . .taste and add sugar to your liking.
Put the hot applesauce into sterile containers and freeze.

Freezing Bacon

1. When you buy bacon.......roll each slice into a pin curl and freeze individually, or roll two pieces together.
   
2. Then when you need just a few slices for a recipe you will be able to use what you need and chop it fine very easily for what you need it for.
3. I have been doing this for years, then a friend noticed me doing this and asked if I would share it on Mennonite Girls Can Cook, because she had never thought of doing that and it was a good tip.
   

Maple Fudge Sour Cream Cake

Sometimes I’m just in the mood for a plain piece of cake with icing; something that goes well with a glass of milk. This is one of those recipes I wrote out many years ago and I don’t know where it’s from. Ingredients include those that you most likely have on hand and it’s easy. You will notice that it has no maple flavoring added to it, but it does have that maple or caramel flavor. You could add some, but it’s great the way it is. If the batter is a little hard to spread, wetting the spoon or spatula helps.

Ingredients:

• 1 egg
• 1 cup brown sugar
• 1 cup sour cream
• 2 cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon soda
• ¼ teaspoon salt

1. Beat egg, adding sugar gradually, and then sour cream, beating until smooth. 
2. Add combined dry ingredients. 
3. Spread into greased 9 X 9 pan. Bake at 350 F, about 30 min. Cool and ice.

Maple Fudge Icing:

• 1 cup brown sugar
• 1/3 cup butter
• 1/3 cup milk
• 1 cup icing sugar

1. Boil brown sugar, butter and milk hard, stirring constantly, 3 min. 
2. COOL to lukewarm. Stir in icing sugar and continue stirring until spreadable consistency. This makes a generous amount of icing, but it’s pot licking good!!

Flapper Pie

This is a recipe I have been making for years. The filling is actually enough for 2 pies, but I always have made the whole recipe using a deep dish pie plate which makes a 'high pie'. You can easily add more crumbs and divide between 2 pie plates and then divide the filling.

CRUST

• 1/3 cup butter, melted
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar

1. Melt butter and stir in crumbs and sugar.
2. Press mixture into pie place and bake in 350ºF oven for 10 minutes. 

FILLING

• 4 cups milk
• 4 egg yolks, save whites for meringue
• 1/2 cup white sugar
• 4 heaping tablespoons corn starch
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1 tablespoon butter

1. Measure all ingredients except vanilla and butter into a microwavable bowl. Beat well.
2. Microwave on high for 2-3 minutes. Stir well. Microwave another minute at a time until mixture is bubbly and very smooth and has begun to thicken. 
3. Stir in vanilla and butter. Pour hot mixture into crumb crust.

MERINGUE

• 4 egg whites
• 1/2 teaspoon cream of tarter
• 4 tablespoons white sugar

1. Beat egg whites and cream of tarter until soft peaks begin to form.
2. Add sugar and beat until stiff.
3. Pile meringue onto hot filling and spread making sure the meringue is right to the edge of the pie plate.
4. Bake in 400F oven for 6-8 minutes, until golden brown.
5. Allow pie to cool on counter. Best served fresh when still slightly warm. 

Fresh Peach Pie

We have family visiting from the Okanagan this weekend, so we are also enjoying the ‘fruit of their vines’. They brought us peaches that are incredibly juicy and delicious! Here's a family favorite fresh fruit pie, which we shared with our guests last night.

Fresh Peach Pie

• 1 cup water
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons peach jello
• 5-6 cups fresh peaches, sliced
• 1 baked piecrust (9 or 10 inch)

1. Mix water, sugar and cornstarch in saucepan and boil until thickened. (Or use microwave oven.)
2. Remove from heat and add the peach jello powder.
3. Cool until lukewarm. 
4. Stir in peach slices and pour into prepared crust.
5. Refrigerate for at least 2 hours.
6. Serve with a dollop of whipped cream.

Good food is all the sweeter when shared with good friends.

Best Oatmeal Peanut Butter Cookies

When I discovered "Only Oats" had certified gluten-free oats , I was THRILLED!! The thought of being able to eat oats again was exciting... especially my old-time favorite - oatmeal cookies.
(see how to order Only Oats below)

Then to top it all off.. I found this 'normal' recipe for 'normal' people !! All ordinary ingredients found in anyone's kitchen !!

But the cookie is GLUTEN-FREE !!

I have to share it with you !!

(oh.... for those of you who haven't had to learn all this stuff about gluten.... oats is a grain that is gluten-free but the problem is that farmers always rotate crops between wheat and oats which causes cross contamination because some wheat will always come up with the oats and be harvested together - so until Only Oats came to our rescue... oats was on the Celiac forbidden list!)

Oatmeal Peanut Butter Cookies

Ingredients

• one egg
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1/2 cup butter
• 3/4 cup peanut butter
• 1 tsp baking soda
• 1 tsp vanilla
• 2 cups oat flakes (Only Oats - gluten-free)

Put all ingredients into the bowl of a heavy-duty mixer and beat until well mixed.

(You may hand mix in 1/2 cup of your own preference of chocolate chips, M&M's, or nuts)

Drop by teaspoon onto cookie sheet and bake at 375' for 15 minutes. Let set for a couple of minutes before removing from pan.

**NOTE-- Only Oats , distrubuted by FarmPure Foods, can be ordered online Canadian or US store here http://www.onlyoats.ca/

Puff Pastry Pear Tart

I used nearly the same filling as I did for Dorothy's Pear Pie. . just changed it a wee bit. . . but what is very different in today's tart is the easy peasy rolled out puff pastry that I purchased from the freezer section of my grocery store. If you want to use regular pastry and want instructions for that check out the link for Dorothy's Pear Pie.

Pear Tart

• 1 package rolled out frozen puff pastry thawed for 2 hours on the counter
• 4 ripe Bartlett pears peeled, cored and sliced as shown above
• 3/4 cup sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 4 eggs
• 1 1/2 teaspoon vanilla
• sliced almonds for garnish

1. Preheat oven to 375 F. 
2. Lay pastry over a tart pan with a removable bottom.   Trim and crimp edges. 
3. Arrange pears in a symmetrical pattern. 
4. Put remaining ingredients (except almonds) in a blender jar and blend until smooth.
5. Pour filling over the pears. 
6. Sprinkle sliced almonds around the edge. 
7. Bake until filling and crust is golden brown, about 45 minutes. 

The result is a light tender pastry that holds the pear custard.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Chicken Enchiladas

There are several meals I like to make with leftover roasted chicken and one of them is enchiladas. If your family doesn't leave you with leftover chicken, pick up a rotisserie chicken, allow to cool, de-bone and use for several recipes. You can freeze cooked chicken  in small Ziploc bags.

Filling:

• 1/2 chopped onion
• 1/4 chopped green pepper
• 1 - 2 tablespoons butter
• 2 c roasted chicken, cubed
• 7 oz can green chili peppers, chopped
• (OR canned jalapeno peppers - I use about 10 slices, chopped fine

Sauce:

• 2 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon cumin
• 1 teaspoon Mexican spices
• ½ teaspoon coriander or chili powder
• 1/4 teaspoon salt
• 1 1/2 cups chicken broth (OR dissolve 1 bouillon cube in 1 1/2 c hot water)
• 1 cup tomato sauce
• ½ cup sour cream
• 2 cups jack cheese, (OR cheddar), divided

10 small soft flour tortillas

Method:

1. In saucepan, cook onion and pepper in butter until tender.
2. Combine onion mixture with chicken and chili peppers in a bowl.
3. In saucepan, melt 2 Tbsp butter blend in flour, spices and salt with whisk; adding broth and tomato sauce, stirring until bubbly. Remove from heat; stir in sour cream and 1/2 the cheese.
4. Stir half the sauce into chicken mixture in bowl.
5. Spread a thin layer of sauce over bottom of baking dish.
6. Soften tortillas by warming and fill each with some chicken mixture. Roll up.
7. Arrange filled tortillas in baking dish.
8. Pour remaining sauce over tortillas. Sprinkle with remaining cheese.
9. Bake, covered, at 350 F for 25 min or until bubbly.
10. Serve with Spanish rice, baked beans and veggies with a sour cream dip.

Apple Pancakes

It's apple season and I love apple baked goods. We are so fortunate to have a brother-in-law who has an apple orchard in the Okanagan and is so generous with his apples. Whatever variety...they are all good in these apple-iscious pancakes!  This recipe came from a newspaper many decades ago and is an old favorite in our home.

 

Apple Pancakes:

• 2 cups flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1 cup coarsely grated apple
• 2 eggs, beaten
• 2 cups milk
• 1 Tablespoon butter, melted

1. Mix dry ingredients.
2. Stir in apple.
3. Combine eggs, milk and butter;
4. add dry ingredients and stir until combined.
5. Pour small amounts onto lightly greased hot griddle
6. and cook until bubbles form on the surface;
7. turn and brown on the other side.
8. Serve with hot apple cinnamon sauce and whipped cream.

Hot Apple Cinnamon Sauce:

• 1 cup brown sugar
• 3/4 cup apple juice
• 1/4 teaspoon cinnamon
• 1 cup grated apple
• 1/4 cup butter

1. Combine sugar, juice, and cinnamon and boil to a heavy syrup over medium heat (about 5 minutes).
2. Stir in butter and apple...cook another minute or so.

Add some sauteed Mennonite farmer sausage, and call it a meal!

Chicken Tarragon Salad

It's salad time....the sun is beginning to shine and hopefully, we can have some outdoor BBQ's.
Once again, there's nothing like a fresh tossed salad to complement any kind of barbecued meat.
Over the past years, since the children have left home, salads have been one of our staple foods in the house. I always enjoy sharing other people's salads. What a treat. Sometimes, when we've dined out, it's always a treat when the chef shares some secrets with you.
This recipe comes from one of our finest dining restaurants way back in 1980's. It was called the "Harvester's Four," and they had a European chef, Jurgen.
He has shared several with me and they are always my families favorites.

Go to your favorite market, or pick from your garden. I always love to get the freshest vegetables. Julienne all the vegetables. I love those fresh colors. Bright and colorful. I make most of my own dressings and have found the little Braun mixer/diffuser to be a favorite tool for mixing the dressing for the right consistency.

Don't forget the freshly cut up Tarragon. That's the most important flavor. I made this on Sunday and just threw the freshly chopped tarragon right into the salad. There's nothing like savoring the taste of fresh tarragon. Now is the perfect time to plant those fresh herbs.

Chicken Tarragon

• 4 deboned chicken breasts
• 2 green peppers
• 2 red peppers
• 2 heads Romaine lettuce
• 1 bunch onion greens, chopped
• 1 red Spanish onion

1. Grill chicken breasts over medium-high heat until done.
2. Cut peppers and red onions into long, thin strips.
3. Cut or tear lettuce into bite-sized pieces.
4. Combine lettuce and vegetables in large salad bowl.
5. Cut cooled chicken into strips and arrange on top of the assembled salad.  

Dressing ~ Tarragon Dressing.

• 2 tablespoons vinegar
• 2 tablespoons fresh tarragon leaves chopped
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 10 tablespoon olive oil 

1. Mix all ingredients with a hand blender.
2. Pour the dressing over the salad.
3. Sprinkle with additional fresh tarragon.

 It's a full meal deal. Pour the dressing over the salad and watch it disappear. "Mom, why don't you make more?"

Chicken Pot Pie

We enjoyed a roasted chicken dinner with family last night and as usual I had lots of leftovers. And so I decided to make pot pie today.

Filling ingredients:
6 tbsp butter
1 large onion, diced
3 carrots diced
3 celery stalks diced
1 cup sweet peppers diced
1/2 cup flour
2 1/2 cups chicken stock
1 cup milk
1 tsp chopped thyme leaves
1/4 cup sherry
3/4 cup green peas, fresh or frozen
2 tbsp chopped parsley
2 tsp salt
1/2 tsp pepper
3 cups cooked chicken

In large skillet melt butter, add onions, carrots, sweet peppers and celery and cook until onions are translucent, about 10 min on med heat. Add the flour, stirring and cooking for 1 min more. Whisk in the chicken stock and the milk, decrease heat to low and simmer for 10 min stirring often. Add the rest of the filling ingredients and stir well.

Divide the mixture among six 10 oz ramekins and if you are like me and don't have ramekin dishes you just use the small deep dish aluminum pie pans. Or if you want to use regular size pie pans that would work too.

Pie crust ingredients:

1 1/2 cups flour, 1/2 tsp salt, a dash of pepper, 1/2 cup chilled and cubed unsalted butter, 1/4 cup chilled and cubed vegetable shortening, 4 tbsp ice water

Combine the flour and salt in food processor,add the chilled butter, pulse 5 times to combine, add the shortening and pulse a few more times, then slowly stream in ice water 1 tbsp at a time, pulsing after each addition until dough sticks together. Remove dough and mold into ball. This dough can be made ahead of time and stored in fridge.

Roll out dough and cut 6 circles to fit your ramekins. I like the 'rustic' look and so just placed the rounds on top of the ramekins..you can tuck in the edges and press down with a fork to give them a nice look. Brush with egg wash...1 egg whisked with 1 tbsp water.

Bake in a 400 degrees oven for 30 min or until golden and the filling is bubbling. Cool for 5 min before serving..serves 6.

Harvesting...

Luke 10: 2 He told them, "The harvest is plentiful..

Sugar Snap Baskets

Someone sweet helped me make up something sweet for someone sweet.

These little sugar baskets are quick and easy. The ingredients are simple and usually in every house hold pantry.

Basket ingredients and instructions:

• 1/4 cup butter
• 1/4 cup white sugar
• 1/4 cup rogers golden syrup
• 1/2 teaspoon ginger
• 1/4 cup white flour OR 1/8 cup flour mixed with 1/8 cup baking cocoa
• 1 teaspoon vanilla

(if you are making this for a special occasion you may want to leave out the vanilla and add 1 tsp lemon rind and 1 tbsp brandy)

1. Over low-medium heat melt butter.
2. Stir in sugar, syrup and ginger. Cook until all the sugar is melted and little bubbles begin to show.
3. Add the flour and continue to stir and cook for 1-2 minutes.
4. Remove from heat and add in flavouring of your choice.
5. Have 2 large cookies sheets ready, either well greased, or lined with parchment.
6. On each pan drop 4 individual mounds of hot mixture.
7. Quickly spread them out with the back of a spoon. They will be approximately 3" round.
8. Bake them in 400ºF oven for 5-6 minutes. They will spread out and almost touch as they bake. If they do run into each other during baking just cut them where they connect while still warm. 
9. Take out and allow to cool slightly on pan. They are ready to mould into a basket shape with you can peel them off the pan easily. 
10. Drape cookies over tea cup or small bowls. You can also shape around one side of a rolling pin to make a boat shaped basket.
11. They will begin to set up fast so you have to work fast. 
12. When baskets have cooled and are crisp they will come off the mold easily. Cookies are very fragile.

Filling suggestions:

• ice cream
• whipped cream
• frozen yogurt
• cream cheese 
• pudding
• spiced berry compote
• hot brandied peaches
• fresh fruit
• chocolate sauce

Banana Chocolate Chip Muffins

I decided to post this recipe even though everyone might already have it. It seems to be a favorite for small and big kids. I got this recipe in the years when I was a parent helper at school, from my son’s Grade 2 teacher. Thank you, Mrs. Quast!

Ingredients:

• ½ cup butter or margarine, room temp
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 ripe bananas, mashed
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1 cup semi sweet chocolate chips

1. Cream butter and sugar, add eggs, bananas and vanilla, beating each in well. 
2. Add combined dry ingredients and choc chips, stir until just moist. 
3. Fill prepared muffin tins. 
4. Bake at 350 F, for 25 minutes. Yield: 6 jumbo, 12 regular/large or 18 small/medium.

Plum Cake

Our plum tree decided to go on a sabbatical this year, but when I saw the plums at the fruit stand yesterday, I had to get some for this cake I hadn't made for along time. If I remember correctly, I got the recipe from a small, digest sized, magazine that came free to our house years ago. I think it was called Homemakers.

topping:

• 1/2 cup brown sugar
• 4 tablespoons flour
• 1 tsp cinnamon
• 1/4 c butter 

cake:

• ¾ cup sugar
• ½ cup butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cup flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• about 8 Italian plums, quartered or cut in half

glaze:

• ¾ cup icing sugar
• 1 tablespoon milk
• ½ teaspoon almond extract

Method:

1. In small bowl, stir together sugar, flour and cinnamon for topping. With pastry blender cut in butter until mixture is crumbly. Set aside.
2. In large bowl, beat sugar and butter until fluffy. 
3. Beat in eggs, one at a time and vanilla. 
4. Add combined dry ingredients alternately with milk. 
5. Spread batter into greased and floured 10 inch spring-form pan. 
6. Arrange plums, cut side up, on top of batter.
7. Sprinkle evenly with topping.
8. Bake at 350° F. about 50 min, until toothpick inserted in center comes out clean.
9.  Let cool in pan for 10 minutes. Remove rim of pan. 
10. Mix glaze and drizzle over cake.

(If you line the greased pan with wax paper and grease again, you can slide the cake onto a serving plate. Otherwise just leave the cake on the plate of the baking pan and place that on a serving plate once it’s cooled.)

Bruschetta Chicken Bake

A copy of  Kraft's 'what's cooking' fall recipe publication showed up in my mailbox yesterday. I decided to try the dish featured on the front cover before the book was put away and forgotten, and I'm so glad I did! It's quick and simple and can also be made ahead and refrigerated.

Bruschetta Chicken Bake:

• 1 19 oz. can diced tomatoes, undrained  (if using 14 oz. can tomatoes, add 1/2 cup water)
• 1 package (120 g) Stove Top stuffing mix for chicken
• 2 cloves garlic, minced
• 1 1/2 lbs. boneless, skinless chicken breasts (or 4 chicken breasts)
• 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil leaves)
• 1 cup Tex/Mex shredded cheese

1. Mix tomatoes, stuffing mix and garlic. 
2. Cut chicken breasts into bite-size pieces and spread in 13x9-inch pan (sprayed with cooking oil).
3. Sprinkle with basil leaves (I prefer fresh) and shredded cheese.
4. Cover with stuffing mixture.
5. Bake uncovered for 30-40 minutes at 375°F or until chicken is cooked through (165° F on meat thermometer).
6. Serve with a green salad.  

* I have also increased the number of chicken breasts from 4 to 6 as well on occasion, and allowed a little longer cooking time (about 45 minutes).

Peach Plum Galette

I had peaches and plums sitting on the counter top ripe and ready, waiting to be used up. I had been 'eyeing' this recipe for sometime and with a bit of pie pastry sitting in the fridge I was ready to go. Wasn't until I chatted with Trish and she asked if I would post this recipe that I had even thought of my camera! We had enjoyed some of this rustic looking pie at supper but thought I'd take a photo anyway and post it. It was ever so delicious especially with a scoop of frozen vanilla yogurt.

• 1 1/2 cups nectarines or peaches, cut up in wedges, I used peaches
• 1 cup plums, cut up in wedges
• 1/4 cup sugar
• 1 1/2 tablespoons flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon almond extract
• 1 refrigerated pie crust
• 1 large egg white, lightly beaten
• 2 teaspoons granulated sugar

1. Combine fruit, sugar, flour, cinnamon, and almond extract.
2. Roll out pie crust (I had leftover pie dough so I just eye balled the size, approx 9 or 10" in diameter) onto parchment lined cookie sheet.
3. Place fruit mixture in center leaving a 2 1/2" border around the edges. Fold edges of crust over filling, pleating and pressing dough together gently to hold shape.
4. Brush edges with beaten egg white and sprinkle with coarse sugar.
5. Bake at 425º for 15 minutes then reduce oven temperature to 375º and bake for 20 minutes. Cool 10 minutes on cooling rack.
6. Very good served warm with whipped cream, ice cream or frozen yogurt.
7. Serves: 6

Black Bean Soup

The best black bean soup I ever had was in a restaurant in the Grand Cayman Islands. I came home and endeavored to duplicate this soup by checking out a variety of recipes, ending up taking the ideas and going for it the way that seemed to make sense, adjusting flavor as needed. This soup is great as an appetizer for your Mexican fiesta or for lunch, served with sandwiches or pizza buns.

Ingredients:

• 1 small onion, finely chopped
• ½ cup finely chopped ham OR
• 6 slices bacon
• 2 cloves garlic, crushed
• 1 – 1 1/2 cups water
• 1 chicken bouillon cube
• 2 teaspoons cumin
• 2 teaspoon chili
• pepper to taste
• 1 can tomatoes (28oz whole or 19 oz crushed)
• 2 - 19 oz cans black beans
• handful of cilantro

1. Cook onion and ham in small amount of oil. Add garlic, then water and bouillon cube (or broth) and spices. 
2. Roughly puree tomatoes and beans in blender and add to soup. 
3. Bring to boil and simmer about 5 minutes. 
4. Add chopped cilantro near the end. Serve with sour cream or cheese and tortilla chips.

Seven Minute Frosting

This frosting goes so well on chocolate cake. I have it on an old hand written recipe card, but it is in the Mennonite Treasury too.

• 1 egg white
• 1/8 teaspoon cream of tarter
• 1/3 cup boiling water
• 1 scant cup white sugar
• pinch salt
• 1 teaspoon vanilla

1. Place sugar, salt, cream of tarter and boiling water in the top of a double boiler. 
2. Have the egg white ready in a small bowl to add.
3. Over the hot water bath begin beating the water sugar mixture and add egg white beating with an electric hand mixer.
4. Continue to beat for 5-7 minutes until mixture is very white and billowy and stands at a peak when you pull up on the beaters. You can also test it by slicing through the frosting with a knife. It should retain a clean cut.
5. Remove from heat and add in salt and vanilla.
6. Immediately frost completely cooled cake with warm frosting. 

Quesadillas - Gluten-free

Being Celiac adds a challenge to 'eating' ! but I approach it with a bit of an adventurous spirit and a goal of finding food that tastes 'good' -- not just gluten-free !

With my daughter also Celiac and one of my granddaughters lactose intolerant and wheat sensitive ... and a couple of picky eaters thrown into the mix, I find myself unable to cook just ONE meal when my kids come over for dinner.

So I was THRILLED when I found this Quesadilla recipe that EVERYONE in my family LOVES ! I have made these for non-Celiac friends and they have proclaimed them as good as or better than the wheat ones.

To make the Quesadillas lay one tortilla shell into the frying pan with a very tiny amount of oil.. and cover one half with cheese... then your favorite fillings ... another layer of cheese and fold tortilla in half. Cook on medium heat on both sides until cheese is melted. Cut in half and serve with sour cream and Salsa.

Gluten-free Tortilla Shells

These Tortilla shells are easy to make and the dough- unlike most gluten-free dough - is extremely nice to handle.

Ingredients
2 cups tapioca flour (found in the Asian aisle of most grocery stores)
1 cup of gluten-free bread/bun mix - (I like Kinnikinnick - you can also use gluten-free biscuit mix flour)

2 rounded tsp of xanthium gum (important- adds the elasticity to dough)

1tbsp. shortning, 1tbsp butter

1 1/3 cups whole milk

1/2 cup of sweet rice flour for rolling dough - (if you don't have sweet rice flour you can use tapioca flour)

Method
1. Mix the dry ingredients well, cut in the shortning and then add the milk and mix until it forms a ball.

2. Turn ball onto floured surface and knead until dough is smooth.

3. Cover completely with plasic wrap and let rest for an hour.

4. Form dough into a rope and cut into 12 pieces.


5. Place the pieces on a plate and cover with a damp paper tower. (The dough will dry out too quickly if you don't)

6. Piece by piece roll out on floured surface, using as little of the sweet rice flour as possible. Use a 9" plate to cut into round circles.
7. As you roll out each ball, stack the circles between layers of wax paper.

8. Heat up a flat bottomed frying pan ... medium high....and in a little olive oil or coconut oil (healthy oil) fry each tortilla about 30 seconds on each side.

9. Let them cool... then store them in a sealed plastic bag in the fridge until you want to use them. I find they keep very well.

(credits... I found this recipe on a forum that was shared by someone who had googled it..I could not find the original source...plus the recipe as I found it had some ingred. quantity errors in it that I have corrected)

Ukrainian Borscht

I used to walk in after school, smelling fresh dill.

There it was, a fresh bowl of Borscht.
So this weekend Levi and I pulled the vegetables out of our
Veggie Tale Garden.
Then he practiced saying BORSCHT!

Take a walk to your garden
Find potatoes, carrots and beets.

Add a few of the other things like cabbage, dill and tomatoes.

Meanwhile my herb garden is bursting, which gave me a few extra flavors.

VIOLA! Wash, peel, and chop and you have a tasty soup.

I searched the Menno blog for borscht, I noticed Lovella's and Trish's
but I could not find a true borscht like my Mother's.
You need to have beets.
So here goes.....

Ukrainian Borscht
(Mennonite Treasury pg.50)
I doubled the whole recipe.

4 cups soup stock ( I used beef soup broth)
2 Cups beets
1/2 cups carrots diced.
1 Cup Cabbage shredded
1 Cup potatoes diced
1 Cup tomato juice
1 medium onion, cut fine.
Salt to taste
3 Bay leaves
Fresh handful of dill
Parsley

Put all vegetables in soup stock and simmer gently until well done.
I like making my soup thick rather than thin.
So I add more vegetables. (like I double them)
Add a bit of sour cream.
Yummy!

Oh, by the way did any of you ever love
dipping your bread into the soup?
Only at home, never at company's.