Portzelke Bites - Gluten-free

I was challenged by several requests for gluten-free Portzelke. I didn't really think I could do it. But you never know until you try and my second attempt produced these very tasty morsels. I am very pleased with how they taste and my husband pronounced them 'very good' and proceeded to help himself to a goodly number! The true test! A non-Celiac person has the final word.

I used the white bean flour in this recipe because it mimics a wheat flavour. If you buy white bean flour, taste it first. If there is more than a very faint aftertaste. it is not flour from only the small white bean. There is nothing worse tasting to me than a 'raw bean' flavor. I grind my own small white beans that I buy in the grocery store. We bought a second hand flour mill, an old stone motor driven one .

Portzelke (New Years Fritters)

Ingredients and Method

1/2 cup warm water

1 tsp sugar

1 tbsp. yeast

(let proof in warm spot)

Liquid Ingredients

1/2 cup warm milk

1 tsp melted butter

1 tsp vinegar

2 tsp. vanilla extract

1 egg

Dry Ingredients

1/2 cup white bean flour

1/2 cup white rice flour

1/4 cup sorghum flour

1/4 cup potato starch

2 tbsp Arrowroot flour

1 rounded tsp xanthan gum

1 tsp baking powder

1/2 tsp salt

3 slightly rounded tablespoons of sugar

2 cups of raisins

Method

1. In mixing bowl put in liquid ingredients and beat ... then add the proofed yeast.

2. Mix dry ingredients in zip lock bag and add all at once to liquid .

3. Beat on low until blended then on high until dough is smooth and changed texture- a minute or two.

4. Add raisins and beat until mixed evenly.

5. Scrape sides of bowl down with spatula to form a ball of dough in bottom of bowl.

6. Cover and let rise in warm spot for 30 -40 minutes.

Heat about 3/4 of an inch of oil in a pot or small frying pan.

When hot drop by teaspoon a dollop of dough , about the size of a large walnut, into the hot oil and fry until a rich golden brown.

I made them smaller than the regular wheat ones because they seemed to be better.... but you can try them any size you like. And I also prefer them well done.

The texture of the Portzelke is very good - slightly crispy on the outside and soft on the inside with a very good crumb. (Next day - warm left overs in toaster oven)

Let them cool and dust with icing sugar if you like them that way.

Enjoy !!!

**

Cutletten Sandwiches

I make these sandwiches when I have leftover "Cutletten".

Judy posted a recipe for "Kotletten" (you can find it under the "Mennonite Recipies" section of this blog) which is basically the same as my recipe for"Cutletten". 

My precious Mother in Law always fried hers in a pan using only a tablespoon or 2 of oil and she would occasionally coat them with bread crumbs before frying them. Any way you make them, they are a treat and there are usually enough leftover to make this delicious sandwich the next day.

• Leftover "Cutletten"
• 1/2 of a medium onion, sliced
• 1/4 red or yellow pepper cut into strips
• 1/4 green pepper cut into strips
• grated cheddar cheese or mozzarella cheese or a mixture
• bread slices
• butter, BBQ sauce and mayonaise ( if desired)

1. Saute' onion and peppers in a pan until they lose their crunch.
2. Place bread slices on a pan and toast lightly in the oven.
3. Turn the slices over and spread other side with butter, mayo (if desired) and BBQ sauce.
4. Cut leftover Cutletten in half and lay flat sides on bread. (I often fry the meat lightly to warm it before putting it on the bread)
5. Top with saute'ed vegetables and grated cheese.
6. Broil, watching closely until cheese melts.
7. Serve open faced with Bread and Butter pickles.

Hot Turkey/Chicken Sandwiches with BBQ Gravy

Do you have any left over Turkey?
Well here is another recipe to try.
I was watching the food network and wrote the recipe down from the show Ricardo.
I love his accent and his food always looks so good.
He served his with green peas......but this is what mine looks like....
not exactly Ricardo's style, but delish none the less.

What you need is . . ..

• Left over shredded Turkey or Chicken
• Slices of your favorite bread
• Sauce, lots of it.

Sauce/Gravy:

• 6 tbsp. butter, I used less
• 1/2 c. flour
• 1 tsp. dry mustard
• 1 tsp. chili
• 1/4 tsp. paprika
• 1/2 tsp. onion salt
• pinch of cayenne pepper
• salt and pepper to taste
• 4 cups beef broth
• 1 tbsp. ketchup
• 1 tsp. Worcestershire sauce

1. Melt the butter, add the flour...stirring with a whisk.
2. Add all the dry spices to the flour mixture.
3. Add the beef broth, ketchup and Worcestershire sauce.
4. Cook until nice and thick.
5. Take whatever shredded Turkey that you are using and just moisten it with the sauce, in a separate pan and heat the meat through.
6. Toast your bread or leave plain.
7. Add the chicken
8. Cover with second slice of bread
9. Pour over desired amount of gravy.
10. This makes lots of gravy for lots of sandwiches
11. Enjoy
12. Try to resist the temptation of licking the plate clean...... ;^D).....or you will end up with a double chin....

This gravy is also very good over meatballs.

Cheese Fondue

We have enjoyed cheese fondue with our Swiss friends on many occasions...and find it is a wonderful camping dish or a treat to enjoy with friends around the table on a winter evening. This is a recipe that came from a 'Taste of Home' collection at one time. Make a meal of it by dipping raw vegetable pieces and cooked chicken strips as well as the usual cubes of bread.

• 3/4 cup apple juice
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Swiss cheese
• 1 tablespoon cornstarch
• 1/8 teaspoon pepper
• pinch of nutmeg
• 1 clove garlic, peeled
• 1 loaf of fresh French bread, cubed

Directions:

1. Rub inside of large saucepan with the clove of garlic.
2. Bring the apple juice to a boil over medium heat...then reduce to low heat.
3. Toss the cheeses with the cornstarch, pepper and nutmeg...stir into the juice.
4. Cook and stir constantly for 3-4 minutes...or until cheese is melted.
5. Transfer to a fondue pot to keep warm.
6. Serve with cubed bread for dipping.

Bread for the Journey

It is the last Sunday of the year and it's almost time to ring in the new year.
None of us knows what our future holds but if we put our trust in God we know that we will not go alone. God will be with us each step of our journey. It's also the time of year when people make new year's resolutions. I checked an online dictionary and it gave me this definition of a new year's resolution 'a promise that you make to yourself to start doing something good or stop doing something bad on the first day of the year'.
Philippians 3: 13,14 (NLT)
"No dear brothers and sisters, I have not achieved it, but I focus on this one thing: Forgetting the past and looking forward to what lies ahead.
I press on to reach the end of the race and receive the heavenly prize for which God, through Jesus Christ, is calling us."

I wish you all a hope and peace filled New Year!

Joy to the world!

Jesus is the reason for the season.

All the preparations. . .

all the goodies in the freezer . .

all the gifts under trees around the world. . .

all are because of Jesus.

A few days ago I was listening to my favorite female Vocalist singing like an angel.

I had goosebumps as she sang O Holy Night.

Her eyes were closed as she sang to her Saviour . .

and I wondered then what heaven must have been like when the Christ Child was born.

What must that choir of angels been like .. .

singing Glory to God?

Again this Christmas I stand amazed at the gift of Jesus.

The Bible says . .

"For God so Loved the World that he gave his one and only son that whoever believes in him will not perish but have eternal life"

John 3 :16

Have you accepted the gift of Jesus?

You might think that you have done far to many bad things for God to forgive you.

God already knew before he created you .. what you would do in your life.

You might think that you will try harder to be good. . .

but there is nothing you can do to earn this gift . .

it is free to all who believe!

Before God created man he knew we would ALL be sinful.

Even knowing that he still created us ..

and loved us. .

and sent Jesus as a wee baby so that he would grow to be a man without sin that could pay the price of our sin.

I don't know very much of what heaven will be like ..

but when I get there. .

I want to sing like an angel.

I'll be joined with loved ones that have gone before me. . .

and together we will sing praises to Jesus Christ . .

who loves every person ever born on this earth.

My heart longs to say something that will help you to understand how important it is not to delay accepting the most important gift you will ever be offered.

God created man to worship him.

If we don't worship God we will worship other things and then we'll feel an ache and a void that nothing seems to satisfy.

Each of us will feel a personal ache and longing in our heart . ..

a void that only Jesus can fill.

I pray that no one that reads this blog goes away feeling unloved.

We long to reach out to those that feel unlovely . . .

and unloved in this hurting world.

(left to right . ..Anneliese, Bev, Julie, Lovella, Marg, Judy, Kathy .. missing from the picture are Betty, Charlotte and Ellen)

On behalf of all of us at Mennonite Girls Can Cook . .

We wish you a day filled with the joy and peace of Christmas.

All for now . . .with love,

Lovella

Fresh Mozzarella PinWheels

This is a very simple appetizer that I made for our Thanksgiving gathering that would be great for Christmas or the New Year Celebration. All you need is a fresh mozzarella roll (I found this at my local grocery store in the deli section) tomatoes, fresh basil, and prosciutto. Roll out the the mozzarella, place thin sliced tomato, basil, and strips of prosciutto on the flat mozzarella. If you put the proscuitto on the outer part of the roll it will cut easier. Now roll it up carefully and cut into pinwheel slices with a very sharp large knife.

Blessings on all your Christmas worship and celebrations!

Tropical Punch

I had this punch recently at a baby shower that my friend, Debbie, put on and she was happy to pass along the recipe for this site. I've tried it two different ways this season already and want to assure you that you can mix up almost any frozen fruit punch and add a co-ordinating sherbet for this refreshing drink. For example, a combination of berry punch and cranberry cocktail with raspberry sherbet creates a nice color and flavor too.

Ingredients:

• 3 cans frozen Minute Maid mango fruit punch
• 2 2-litre bottles Club Soda or Ginger Ale
• 1 litre Del Monte mango peach sherbet and frozen yogurt

Allow frozen juices to soften, then mash up with potato masher. Do not add any water, only the club soda or ginger ale. Drop scoops of sherbet on top and let sit for 10 - 15 minutes to allow foaming on top.

Bread for the Journey - Fourth Advent

LOVE

Today we celebrate the last of the 4 Advents, which are....

Hope, Peace, Joy, Love

***

We are told, in Acts 2:25-28, that King David, by the Spirit,

looking down the long coridors of time,

saw that the Messiah was coming and he

celebrated his Advent.

David had HOPE,

He said,

"My flesh will rest in HOPE"

HOPE, the expression of expectant faith for what is to come.

David had PEACE,

He said,

"He is always before my face,..at my right hand that I may not be shaken"

PEACE, knowing in whom we have believed!

David had JOY.

He said,

"Therefore my heart rejoiced ..... you will make me full of JOY in your Presence."

JOY, the expression of knowing we belong to God.

and David had LOVE.

He said ...

" I will love You, O LORD, my strength." (Ps.18:1)

****

For thousands of years, people waited in HOPE

anticipating with JOY

the One who would bring PEACE on Earth, goodwill toward men.

Today we celebrate the Advent of Christ looking backwards,

Joy fills our hearts as we experience the LOVE of God.

God IS Love....

and we celebrate this season because His love came down to live among us.

His love extends to every human being,

His love is enough to save every sinner,

that will , in faith, receive Him.

Christmas is a season of LOVE,

no one is so rich,

and no one is so poor

that the best gift to give or to receive is not the gift of Love.

***

"Lord, I thank you this Advent Sunday that you love us,

thank you for sending your Son as the ultimate Love Gift,

so that we may become Your Children.

Even as we love you , Father, may we love one another.

Amen"

Buffalo Chicken Dip

Help! We're all being asked to bring some baking or appy at this time of year. Here is a simple quick dish that everyone will love...
This is one of our favorites, especially at this time of year. It's an appetizer dish made for those big eaters in your family, who need a bit of meat...It's a great dish to prepare and tags along with my winter ski trips.
And remember, we're about to approach the Olympics just after the New Years (55 days left) If you look carefully you will notice the Olympic Inukshuk engraved on the side plate...Yes, the Olympics are coming and you'll hear more about it in the New Year.

Buffalo Chicken

• 2 - 8 ounces Cream Cheese
• 1 cup Franks Hot Sauce
• I cup celery chopped up
• 2 cups cooked chicken breasts shredded into the mixture.
• 1 cup shredded cheese

1. Mix creamed cheese and hot sauce, adding celery, chicken breast and cheese into one bowl.
2. Top with cheese and bake 350' for 30 minutes. Cover with aluminum foil to keep hot.

Now you are ready to grab your favorite drink, sit down and sample this finger-licking' good appetizer, and I can guarantee that you will be the first to hang around the kitchen, double dipping while no one is looking.

Enjoy!

Bread for the Journey-Third Advent

JOY!

I love to picture the shepherds on the hill sides tending to their flocks of sheep. It was probably just another night in the fields....when suddenly!

An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. But the angel said to them, "do not be afraid. I bring you good news of great joy that will be for all the people". Luke 2:9

Fear turned to great joy!

Good news....

for the shepherd...

for all people.

Lord, thank you for the lasting joy that can be found through Jesus.

May our hearts be filled with expectancy this week. The story is old, and we have heard it over and over, but today I ask that you would refresh that old story in our hearts. Lord may you help us to prepare our hearts for the Prince of Peace, and to share the joy that is for all people.

The Lord is near!

Spinach Bites

This recipe comes from Carolyn, a cousin's wife. who brought them to a birthday party.

They were unusual and so tasty that I asked for the recipe.

I noticed after making them that the recipe said to chop and cook the spinach which I didn't do.
I just squeezed all the liquid out and added it.
My bites don't look as nice as hers did but the flavour is terrific.

• 10 ounces frozen spinach, chopped, cooked and drained
• 1 1/2 cups turkey bread stuffing mix
• 3/4 cup finely chopped onion (I sautèed it with the garlic in a little butter first)
• 1 clove garlic minced or 1 teaspoon garlic salt
• 1/4 teaspoon pepper (add 1/2 teaspoon salt if using fresh garlic)
• 3 eggs beaten
• 1/3 cup butter melted
• 1/4 cup Parmesan cheese

1. Mix all ingredients together. Let stand for moisture to absorb. Add more crumbs if needed.
2. Shape into 1 inch balls.
3. Arrange on greased or parchment paper covered baking sheet.
4. Bake at 350 degrees F oven for about 20 minutes.
5. Serve warm.

You may make these ahead and store them in fridge or freezer before baking. (Thaw before baking) Makes about 2 1/2 dozen Spinach Bites.

Cappuccino Flats

If you like coffee, cinnamon, and chocolate, this 'gourmet cookie' is for you! Ever since I discovered this recipe I have been making them for my cookie trays every Christmas. They are not difficult to make but you do need to be careful when you pack them in containers for freezing that they lay flat and have a waxed paper lining between layers otherwise the chocolate tends to get a bit smudged. I find that it works better if I flash freeze them on a large pan and then pack them in containers. But smudged or not they are delicious!
I found this recipe in 'Best of Country Cookies' cookbook.

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 1 tablespoon instant coffee granules
• 1 teaspoon warm water
• 1 egg
• 2 squares (1 ounce each) unsweetened chocolate, melted and cooled
• 2 cups flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• 3 tablespoons shortening

1. Cream butter, shortening and sugars
2. Dissolve coffee in warm water and add to creamed mixture
3. Add egg and melted chocolate and mix well
4. Combine flour, cinnamon, salt and gradually add to the creamed mixture. Dough will be sticky.
5. Shape into two 6 inch rolls, wrapping each roll in waxed paper
6. Refrigerate 4 hours until firm
7. Unwrap and cut into 1/4 inch slices and place 2 inches apart on parchment lined baking sheets
8. Bake in a 350º oven for 10 to 12 minutes or until firm
9. Remove cookies from pan and place on a cooling rack. 
10. Melt chocolate and shortening on low heat in a small saucepan.
11. Dip each cookie halfway and allow excess chocolate to drip off. Place on waxed paper to harden.
12. Yield: 3 1/2 dozen flats

Jan's Munchies

My friend Jan and I have often found the same recipes and we make a joke over who's name will claim it. It was tempting to call these Kathy's munchies but that just didn't seem right as this is Jan's claim to fame amongst our friends. Her and I call it '2 cups'...that makes it really easy to make as it is 2 cups of each ingredient. The only trouble would be if you forget what the ingredients are. There should be a warning on this recipe....

Be careful-once you start eating this you can't stop! Jan and I know...we have over indulged on this these.

In a large bowl mix the following together:

-2 cups Golden Grahams

-2 cups Cheerios

-2 cups pretzels

-2 cups salted shelled peanuts ( if you have a nut allergy leave out the peanuts and just add extra of the other 3 ingredients.

Place 2 cups of white chocolate wafers in a microwavable bowl. Melt stirring every 30-45 seconds. You do not want to over heat. Take out and stir when very small pieces still look hard. Stir well until very smooth and pour hot white chocolate over the dry ingredients.

Spread on wax paper lined baking sheets and allow to set in fridge until hardened. (about 15 minutes) Break into bite size pieces. Store in a large plastic container or ice cream bucket. Keep in the fridge or freezer.

Bread for the Journey ~ Second Advent

One of my first memories of Christmas was the lighting of the Advent Candles.
These candles were lit beginning the 4th Sunday before Dec. 25th.
My husband's family came from Germany and this was their tradition.
We eventually made this our family tradition while the children were younger,
I loved the anticipated looks from our children,
while we went to the forest, to gather branches to make a wreath.
The circular wreath represents God's eternity and unity.
Evergreens are a symbol of enduring life.

The children carefully took turns weekly lighting the candles.
Advent is an invitation to an inward preparation, calling us to listen,
to attend to the preparation of the heart.
The first candle lit signifies the
Hope of Jesus birth, representing the light of the world.
Second Candle ~ Peace ~ Without Christ their is no peace in this world.
Third Candle ~ Joy ~ Lasting Joy can be found through Christ.
Fourth Candle ~ Love ~ Christ represents his love to us through his birth.

My prayer for all of you,
"Oh God, as I close my eyes and allow my mind to go the quiet place I see, please help me learn how to welcome Advent and prepare for the coming of Christmas. So often I get caught up in the busyness of the season, running frantically through my daily "to do " list. Bring me into the stillness, into Your presence, that I may learn what it means to "wait on the Lord," to welcome Your coming in this holy season."

Chocolate Toffee Almond Squares

I got this recipe from a Robin Hood Baking Festival pamphlet. These squares are always a favorite on a cookie plate.

Ingredients:

• 2 cups flour
• 2 cups oats
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 cup butter
• 1 (300 g) pkg chocolate chips
• 1 cup slivered almonds
• 1 (225 g) SKOR toffee bits
• 1 1/3 cups caramel sundae sauce
• ½ cup flour

Method:

1. Crust: Combine first four ingredients in mixing bowl. Add melted butter. Mix well. Reserve 1 ¼ cups of the mixture for topping. Press remainder into greased or parchment paper lined, 9 x 13” cake pan. Bake at 350 F for 12 min. or until light golden.
2. Second Layer: Combine baking chips, almonds and toffee bits. Sprinkle evenly over base.
3. Third Layer: Mix together sundae sauce and flour until smooth. Pour evenly over chip mixture.
4. Topping: Sprinkle reserved oat mixture on top.
5. Return to oven and bake 20 – 25 minutes longer, or until golden. Cool completely. Cut into 48 squares.(You will need a sharp knife – I find this the most tedious of the whole procedure, but then they are ready to quickly add to cookie platters.) These squares freeze well and keep long in the fridge as well … that is, if no one finds them.

Peppermint Candy Biscotti

My mom in law made me this Peppermint Biscotti this year to add to my display. I had a very hard time leaving them for display and she has already had to bring me another batch .. .and the recipe to share with them.
Her friend Sally gave her the recipe which she had found in a Land O' Lakes recipe pamphlet. I found the identical recipe online.

• 1/2 cup soft butter
• 1/2 cup sugar
• 3 eggs
• 2 1/2 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 2/3 cup crushed peppermint candies
• 14 ounces vanilla candy coating *
• several drops red or pink food coloring
• 1/4 teaspoon peppermint extract
• additional crushed peppermint candy to decorate

1. Preheat the oven to 350 F
2. Combine the soft butter and sugar in a large bowl.
3. Beat until creamy.
4. Add the eggs and continue beating until well mixed.
5. At low speed . ..add the dry ingredients and then the crushed candy.
6. Divide the dough into four pieces and with floured hands .. make each piece into a 9 by 1 1/2 inch log.
7. Place the logs 3 inches apart on a cookie sheet.
8. Bake for 18 to 20 minutes until the tops are cracked and they just begin to brown.
9. Remove from the oven and cool 10 minutes.
10. Reduce oven temperature to 325 F.
11. Carefully remove and slice each log into 1/2 inch slices with a serrated knife.
12. Arrange pieces back on the the cookie sheet cut side down.
13. Continue to bake for another 12 - 14 minutes turning once until light golden brown. and crisp on both sides. Remove to cool on wire racks.
14. Place candy coating in a saucepan and melt very slowly. Remove from heat.
15. Stir in food coloring and peppermint extract.
16. Dip each Biscotti part way into the warm coating and sprinkle with crushed candy canes and allow to set on a wire rack.

* My mom used Wilton white candy coating. She found it worked better than other white coatings. It stayed thicker and wasn't as drippy as others.

Outrageous Oatmeal Cookies

Raisin oatmeal cookies have always been a favorite around here and this version using Starbuck's recipe is a keeper. We enjoyed them at Starbucks on our recent roadtrip and discovered that the recipe was free for the taking. They are large, soft and chewy with two kinds of raisins, dried cranberries and oatmeal.


Ingredients:

• 1/2 cup butter, at room temperature
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 3 cups old fashioned oats (not quick cooking)
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons vanilla
• 1/2 cup dark raisins
• 1/2 cup golden raisins
• 1/2 cup dried cranberries
• 1/3 cup dark raisins, for topping
• 1/3 cup golden raisins, for topping

Directions:

1. Preheat oven to 350°F.
2. Beat butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined.
3. Gradually add flour, baking powder, baking soda, cinnamon, salt and oats.
4. Add raisins and cranberries.
5. Combine raisins for topping in separate bowl and set aside.
6. Drop dough by rounded tablespoons (or use ice-cream scoop), 2 inches apart on lightly greased baking sheets.
7. Place 1 mounded teaspoon of raisins on top of each cookie.
8. Bake about 12 minutes, until cookies are golden brown, but still soft. Cool on sheets before serving.
9. Makes about 3 dozen large, chewy cookies.

Pour yourself a good cup of coffee and enjoy!

Coconut Milk Cake

Terrence and Bea had Coconut Cakes with Fresh Peony Wreaths for their Summer Wedding.

Coconut Cake can be a beautiful centerpiece for Christmas too . . .

with a snowy Coconut top.

Coconut Cake

• 2 3/4 cup cake flour
• 1 1/4 cup white sugar
• 3 3/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup butter . . .room temperature
• 3/4 cup milk
• 1 1/2 teaspoon vanilla
• 4 large farm fresh eggs .. room temperature

1. First of all .. it is important to have all your cake ingredients room temperature.
2. Preheat your oven to 350 º.
3. Cut out Parchment paper to line the bottom of 2 9 inch round cake pans. Do not grease the sides of your pan. . you want the cake to crawl up the sides. It will release.
4. Sift the dry ingredients together.
5. Add the soft butter with your mixer . . one tablespoon at a time and mix until large crumbs form.
6. Add the milk and the vanilla and scrape the sides of the bowl.
7. Add the eggs one at a time until mixed in.
8. Divide the batter between the two pans and bake about 30 minutes or until a toothpick comes out clean.
9. Remove to a rack to cool.
10. Line the pans with plastic wrap.
11. Put the cakes back into the pans. . tops up.
12. Poke the cake with the dull end of a skewer all over.

• 1 can sweetened condensed low fat milk
• 1 can light coconut milk

1. Warm the two milks together slightly. . .you don't want it hot but it mixes together easier if it is warmed a bit.
2. Slowly pour the milk over the cakes. Use all but 1/2 cup. .I find the whole amount of milk is too much.
3. Allow to sit at room temperature until the milk is mostly absorbed and then refrigerate until chilled.

• 2 cups whipping cream
• 2 packages whip it whipping cream stabilizer
• flaked or fine coconut

1. Beat the whipping cream and stabilizer (NO SUGAR) until soft peaks form and it holds its shape.
3. Put the first cake on a cake plate top up. . and then put the second cake on top of it . . top down. This cake needs no filling.
4. Spread the whipped cream over the cake and sprinkle with Coconut.
5. Refrigerate until serving time.

Bread for the Journey - First Advent

It was one of those frustrating things.

For days I'd been humming a tune. You know how it is sometimes -

the music returns to mind at odd times during the day and you can't put words to it. 
After concentrating a bit, I remembered snatches of verse and reached for my hymnbook. 
When I found the words that matched the music, 
I was compelled to write them down and meditate on them.

As Advent approaches, I've been thinking of that song. It was written by Gerhardt Tersteegen in 1729 and yet the truth of the song still applies today.

God is absolutely Holy and all praise and adoration is due Him.

Although God is holy beyond our human understanding, He loved us so much that He humbled Himself and came as a man to die for our sins.

During the Advent season I hope you will make this the prayer of your heart and that you too will bow down in awe and reverence before our God and Saviour.

God Himself is with us: Let us now adore Him,

And with awe appear before Him.

God is in His temple- All within keep silence,

Prostrate lie with deepest reverence.

Him alone, God we own, Him, our God and Saviour;

Praise His Name forever.

O thou Fount of Blessing, Purify my spirit;

Trusting only in Thy merit,

Like the holy angels who behold Thy glory,

May I ceaselessly adore Thee,

And in all, great and small, Seek to do most nearly

What Thou lovest dearly.

Mushroom Stuffed Meatloaf

Here's a meatloaf all gussied up for company.

It has a hint of thyme in it which gives it a wonderful flavour.

I'm afraid I can't give credit to the cook but it is found in the yellow Greendale cookbook.

For the Stuffing:

• 2 cups fresh sliced mushrooms or 1 can mushrooms
• 1/2 cup minced onion
• 1/4 cup butter
• 4 cups fresh bread cubes
• 1/4 teaspoon.thyme
• 1/4 cup chopped fresh parsley or 1 tsp. dried parsley

For the meatloaf;

• 2 pounds hamburger
• 2 eggs slightly beaten
• 1 1/2 teaspoons salt
• 1/4 cup minced onion
• 1/2 cup oatmeal
• 1/8 teaspoons pepper
• 1/2 cup ketchup
• 1/2 cup mushroom or chicken broth

For the topping:

• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1tablespoon dry mustard

1. Make the stuffing first. Saute mushrooms and onions in the butter until soft.
2. Combine with bread cubes, thyme and parsely.
3. Set aside.
4. Mix the meatloaf ingredients together. Do not overmix.
5. Pack 1/2 of the meatloaf mixture into the bottom of a loaf pan.
6. Top with stuffing.
7. Pack remaining meatloaf mixture over stuffing.
8. Mix topping ingredients together and spread over meatloaf.
9. Bake at 375 degrees for 1 hour and 15 minutes. Let meatloaf sit for 10 minutes before removing from pan.
10. Slice and serve.

Barbequed Pulled Pork

Simple, satisfying and flavorful! I put this recipe together in my crock pot one morning and after work served it to guests. The meat becomes very tender and rich in flavor. Served on a toasted kaiser bun along with a salad or chips and you will get rave reviews. With Christmas just around the corner I like to have a few quick no fuss meals for those busy days. This is a budget friendly meal as well.

Meat:

1 3-4 pound boneless pork roast

If roast has a string around it, cut it off. Place roast into crock pot.

Sauce: (it doesn't get easier than this)

-1 bottle regular flavored BBQ sauce (any brand you like)

-1/2 cup apple juice (I buy juice boxes to have on hand for this)

-1/2 small onion, chopped fine (optional)

-1/4 cup water

Stir together ingredients and pour over roast. Cover and cook for 8 hours on low heat.

Pulling the pork:

Take roast out of crock pot and put onto a cookie sheet. Cut away any fatty pieces you see. Using two forks shred meat into stringy pieces. Skim off any fat on the top of the sauce left in the crock pot, and return meat to the sauce. Stir well to combine with BBQ sauce. The meat will absorb the sauce.

Toast kaiser buns and pile the meat on top. Serve open face or sandwich style. I like to heat extra BBQ sauce to serve on the side. Enjoy with your favorite side salad. Serves 4-6.

Peppernuts - Gluten-free

I have been asked by several people for a Gluten-free version of the little round Peppernuts that are a Mennonite traditional favorite.

Erica Buller shared her family recipe with me and I adapted it to be gluten-free.

Peppernuts Ingredients

1 cup brown sugar

1/2 cup shortening, creamed with brown sugar

1 egg

1/8 cup sour cream - add to sugar mixture

2 tsp. yogurt

add following dry ingredients (mixed well)

1 cup white bean flour (or Sorghum)

1/2 cup Teff flour

1/2 cup potato starch

1 tsp xanthan gum

1 tsp baking powder

1/2 tsp. soda

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup chopped nuts (optional)

Combine wet ingredients , then add dry ingredients and mix well.

Using a little Sweet Rice if necessary on counter, divide dough into 4 pieces and roll each piece into thumb sized rolls, and cut into 1/2" slices.

Lay cut side down on baking sheet and bake for 20 minut. at 350°

Baking time determines how soft or hard you like them.

They are like dunking doughnuts... dipped in coffee to eat.

Good ole Fashion Hot Cocoa

This is Cocoa the way my mother used to make for us when we were kids.
Full flavored and rich tasting with out all the additives.
The ingredients couldn't be simpler, and so much more cost effective than the packages.
For 4 servings you need -

• 1/4 cup cocoa powder
• 1/4 cup sugar
• 1/3 cup boiling water
• 4 cups of hot milk
• 1/2 tsp. vanilla extract (optional)

Serving for one-

• 1 tbsp. cocoa
• 1 tbsp. sugar
• a bit of boiling water
• 1 cup hot milk
• a drop of vanilla extract if you want, but is just fine without

1. Stir together the cocoa powder and sugar.
2. Add the boiling water to dissolve the cocoa and sugar.
3. Add the hot milk.
4. Top off the cocoa with your favorite toppings like, marshmallows, whipping cream, or a sprinkle of cinnamon.
5. Sit back relax and enjoy!

A variation to try is to mix it with some hot coffee instead of boiling water to make it a mocha.
Very tasty and comforting indeed.

Bread for the Journey

Our daughter shared with us how they had told their kids that one day Jesus would return and take us all to heaven. They talked about the wonder of heaven and that it would be forever, meaning we would never have to say goodbye to people we love. The kids really liked that and our grandson eagerly asked, “Has He started running yet?”

At first I thought that it was an odd question to ask. Then I began to see something beautiful. While I imagine Jesus floating down from heaven in majestic power, he was imagining Jesus running! Isn't that what you do, when you see a loved one you haven't seen in a long time?Sometimes I think our adult minds have lost something very special!

"But while the son was still a long way off, his father saw him and was filled with compassion for him, he ran to his son, threw his arms around him and kissed him." Luke 15:20

Father, I thank you that in the story of the prodigal son you have shown us your father heart. You have shown us how you long for us to turn our hearts toward home . . . so that we can live with you forever.

Easy Tortellini Casserole

Here's a simple casserole...perfect for Sunday lunch or a quick company dinner. It can be served as a meatless dish or include meat of your choice.

Ingredients:

• 1 350 gram pkg. Olivieri Cheese Tortellini (or use herb and cheese)
• 1 each red, green and yellow pepper, cut into chunks
• 1 onion, sliced or chopped
• 1 jar 700 ml. Classico pasta sauce (spicy red pepper is great)
• 1 - 2 cups grated cheddar cheese (I like to add a little Parmesan as well)
• 1 pound farmer sausage, sliced diagonally (optional)

Directions:

1. Cook pasta according to directions.
2. Stir fry veggies until tender crisp.
3. Add to cooked, drained pasta...along with pasta sauce.
4. Stir together and put into casserole dish.
5. Top with grated cheese.
6. Cook at 350°F for 30-40...covering until near the end.

*If you are adding sausage, saute and stir in before putting into casserole dish.



Serve with a green salad and enjoy the taste of home-cooked Italian without a whole lot of home-cooking.

*Note ~ The Olivieri pasta is a Canadian product...but use your favorite fresh tortellini. Canadian products are sold by metric measure...metric conversion tables are readily available on-line, although measures aren't too important in this dish.

"Whole Wheat?" Bread - Gluten-Free

Remembering what 'real' bread tastes like, I am always trying to come closer to that aroma and flavour of 'whole wheat' bread.
I think I have come VERY close in this recipe. The smell of it baking is wonderful.

I love the addition of Teff flour in this recipe. Gluten-free flours are very rich in nutrients making this bread a 'meal' in itself. The bean flour is high in protein and the Teff flour is very nutritious, rich in vitamins and minerals... check it out here . Teff is an ancient Ethiopian flour that has just recently become readily available, naturally gluten-free!

Recipe Ingredients
1/2 cup warm water
1 tsp. sugar
1 1/2 level tbsp instant yeast

whisk together and set aside to proof

Meanwhile, mix in heavy duty mixer

1 tsp of molasses stirred into 3/4 cup warm water (plus 3 tbsps)
1 egg
1 tsp of vinegar
1 tbsp oil

mix dry ingredients in Ziploc bag

1 1/4 cup of white bean flour (I grind my own small white beans-readily available in any grocery store- when the beans are fresh there is only a very faint bean smell to the flour and none in the baked product)
1/2 cup of Teff flour
1/2 cup of Arrowroot Starch (or Tapioca Starch) 

1/4 potato starch
1 tsp xanthan gum

1 tsp certo crystals
1/2 tsp salt
1 tsp. baking powder

add flour mix to wet ingredients and beat on high for a good 5 minutes or more.

Using a sturdy spatula transfer dough (it will be sticky) into greased med. sized loaf pan.
Wet your spoon or hand and smooth dough evenly in the pan.
Place on stove under panel light , cover , and let rise.
This dough rises quite fast, let it rise until it rounds over the top of the pan..

Bake in 375º oven until browned.... about 50 min. to an hour. Let cool in pan on rack for 20 minutes before removing.
Enjoy!

This bread keeps well, slices well, toasts well and I would think freezes well. I haven't had to freeze any yet! I would slice it before freezing.

(if you cannot buy the flours needed locally, they can be ordered on line )

(note...this recipe has been updated on Dec.3... I've learned that xanthan gum hinders the working of yeast, but pectin crystals do not ... so I have had much greater success with my yesat baking , both in rising and holding its shape since I combine the xanthan gum with pectin crystals )

Bread for the Journey

Build yourself up in your most holy faith.

Jude v. 20

Sunday morning is a banquet...

I attend the church worship service and am fed.

What about the other days six days of the week?

Pastor Ron won't prepare a banquet for me every day.

I am responsible for feeding myself...

and I need to be reminded of that often.

Onion and Cheese Supper Bread

This is such a quick and easy recipe that goes great with soup, salad, stew or chili.
The recipe has been adapted from different recipes. Many things can be added instead of just onions, like left over bacon or broccoli. Be creative and use what you have. It is good alternative to make when time is short and a hungry family awaits.

• 2 cups flour (may use half whole wheat)
• 1 tbsp. baking powder
• 3/4 tsp. salt
• 1/4 cup mayonaise
• 3/4 cup milk
• 1 egg
• 2 tbsp. melted butter 
• 1/2 cup chopped onion
• 1 cup old cheddar cheese
• 2 tbsp. snipped parsley

1. Cook onion in butter until softened, about 5-7 minutes.
2. Mix all the dry ingredients together and add milk, egg, and mayo.
3. Take the dough and place into a greased 8 or 9" round pan.
4. Top with onion, cheese and parsley. ( I added half in the dough and topped it with the other half).
5. Bake at 400 for 20-25 minutes.

Funnel Cakes

I always thought you could only get funnel cakes at fairs. I remember one such place in Wisconsin where we attended a cranberry festival and the funnel cakes were served with an apple and cranberry sauce. Oh my were they ever good! I found this recipe in a magazine. The other day when our g'daughter was visiting I decided to make them for dessert. They are quite filling so make sure you eat a light lunch if you want to end the meal with this type of dessert.
Note: these yummy cakes are deep fried so they are not meant to be on the menu too often.

• 3 eggs
• 1/4 cup sugar
• 2 cups milk
• 3 1/2 cups flour, I found that 3 cups was enough
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• Canola oil for frying

1. Beat the eggs and sugar, add milk and blend well.
2. Add the dry ingredients and beat until very smooth, the dough should not be too thick.
3. Heat oil in a pot, make sure there is at least 2" of oil in the pot. I used a wok.
4. Pour batter, approx 1 cup into a funnel making sure you plug the hole at the same time with your finger, slowly release your finger so the batter can start running into the oil. Move the funnel around crisscrossing to make the design you like.
5. I didn't have the right size funnel, instead I poured dough into a measuring cup and used that. The shapes all turned out different which made it a fun dessert to make.
6. Brown on both sides. Using tongs remove from oil and place on a cookie sheet lined with paper towels.
7. Cool slightly and sprinkle with icing sugar or cinnamon sugar, or top with a fruit sauce of your choice.

Cranberry/Apple Topping:

• 1 apple
• 1/2 cup cranberries
• 1/2 cup water
• Sugar to taste

1. Cook together until apples are tender and cranberries 'pop'.
2. Spoon over the funnel cake and enjoy!
3. Yields 6 luncheon plate size.

Oven Mushroom Rice

This is a nice change from just a simple rice. You can stick it in the oven and forget it while you are preparing the rest of the meal, or cook it stove top, either way works. This isn't a dry rice, it is moist and a bit sticky.

• 1 cup of brown rice (or white)
• 3 tbsp of butter
• 1 chopped onion
• 1/4 tsp. sage
• 1/4 tsp. basil
• salt and pepper to taste
• 1 1/2 cups chicken broth (I add about 2 cups because we don't like a dry rice)
• 2 tbsp. soy sauce
• 1 can of mushroom with the liquid
• fresh parsley (I didn't have any this time)
• Or if you prefer fresh mushrooms, just cook them with the onion and add another 1/2 cup water or broth

1. Saute the onion (and fresh mushrooms if using) in the butter, combine remaining ingredients and bring to a boil.
2. Put in a greased casserole dish for 45 minutes in a 350 oven.
3. Or just make it on the stove top in the pot and simmer for 25 minutes if using white rice or 45 minutes if using brown rice. Do not let pot get too dry, add liquid as necessary.

Bread for the Journey

I’ve been reading Max Lucado’s “Every Day Deserves a Chance” and I got to the a Chapter called “Peace for anxious Days.” The big question is, “How can I experience peace when I have so much to be anxious about?”

And if there’s not a fire burning in my personal life at the moment, the daily news reports will remind me that there’s plenty to be concerned about!

Worry tells us that things are going crazy and wonders if anyone is in control. But when we look at history we see that people have always had hardships. The Hebrews in the wilderness had no idea where their next meal would come from . . . and then God rained down bread, just enough for each day. God seems to have a way of teaching us of our dependability on Him. Jesus went as far as to reminded us of how He even cares for the birds of the air and the flowers of the field.

Montaingne said, “My life has been full of terrible misfortunes, most of which never happened.”

Corrie ten Boom commented, “Worry does not empty tomorrow of its sorrows: it empties today of its strength.”

Lord, Help me to keep learning not to worry about anything, but to pray about everything, telling you my needs. And may the peace that passes all understanding guard my heart and mind today in Christ Jesus. (adapted from Philippians 4:6,7)

Caesar Chicken Pizza

I clipped this little Kraft advertisement recipe from a magazine years ago. It's a very nice change from the usual tomato sauce based pizza!

Ingredients:

• pre-baked pizza crust
• Creamy Caesar dressing
• grated Parmesan cheese
• drained, chopped frozen spinach
• bacon bits
• cooked chicken breast, cubed
• Four Cheese Italiano, shredded
• dried basil
• red peper flakes (optional)

Method:

1. Thaw 1 package of chopped frozen spinach under cold running water.
2. Spread pizza crust with a thin layer of dressing. (If I buy pizza shells, I get the Pizza Parlor Multigrain, handstretched ones at Safeway. Two in a pkg.)
3. Sprinkle lightly with grated Parmesan cheese
4. Spread with chunks of spinach. (I used 1 pkg for 2 medium sized pizzas)
5. Sprinkle generously with real bacon bits and cooked chicken
6. Top with four Cheese Italiano (or mozzarella)
7. Finish off with a sprinkle of dried basil and red pepper flakes, if desired
8. Bake at 350° F (180 C) for 15 min or until cheese is melted.

Cheddar Cheese Casserole Bread

I found this recipe in a Robin Hood booklet. The cheesy aroma of this bread is surpassed only by its taste! This recipe makes one 1 quart casserole, but it can be doubled using 2 casseroles. It can be made in bread pans, but it really looks nice when it is baked in the round or oval.

-1/2 teaspoon sugar -1/2 cup warm water
-1/2 tablespoon active dry yeast
-1/2 cup milk, warmed
-1 tablespoon butter
-1 egg, beaten
-2 cups flour
-1 cup shredded sharp cheddar cheese
-1/2 tablespoon salt
Dissolve sugar in warm water. Sprinkle in yeast. Let stand 10 minutes, then stir well. stir in warm milk, butter and beaten egg.
Combine 1 cup flour, cheese and salt. Stir well to blend. Add flour cheese mixture to wet ingredients and beat with electric mixer for 5 minutes. Add remaining flour, beating well with wooden spoon. Dough will be very sticky and pasty.
Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into well greased 1 quart casserole. Let rise until doubled (about 30 minutes).
Bake at 375º for 30-40 minutes. Remove from casserole immediately and cool on wire rack.