Friday, July 31, 2009

Beef Burritos

This is an easy meal to make early in the day. . .and refrigerate. . .or wrap separately and freeze to have individual servings to heat up later. I buy Uncle Bens Spanish Rice to serve with the burritos. . .I quickly pop it in the microwave while I am shredding lettuce and grating a bit of cheese. I also prefer sun dried tomato tortilla shells. . but you can use whatever you like.

Beef Burritos. . .makes 12 large burritos

  • 2 pounds lean ground beef
  • 1 large yellow onion .. chopped
  • 1 large sweet pepper. . chopped
  • 2 cloves garlic minced
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 small can green chili peppers
  • 2 cans beans in tomato sauce
  • hot pepper sauce to taste
  • 12 large tortilla shells
  • 1 can refried beans
  • grated cheddar or monterey jack cheese
  • shredded lettuce
  • chopped red onion
  • salsa
  • sour cream
  • guacamole
  1. In a large fry pan. . .brown the ground beef and add the onion, sweet pepper, garlic until the beef is browned and the onion and peppers tender.
  2. Add seasonings and green chili peppers.
  3. Simmer for 10 minutes.
  4. Add the beans in tomato sauce.
  5. Heat the tortillas slightly in the oven in foil.
  6. Divide the refried bean evenly between the shells. . and spread around the center to make a bed for the beef sauce.
  7. Using a ladle. . .divide the beef sauce between the shells.
  8. Sprinkle a little cheese on each one.
  9. Fold the sides in and then roll together.
  10. Spray a 9 X 13 pan with Pam. . .and lay the burritos in the pan seam side down.
  11. Sprinkle with cheese.
  12. Bake at 350 for 25 minutes.
  13. Shred lettuce, and red onion and bell pepper to serve with the burritos. . and accompany with salsa, guacamole and sour cream.

If you want to bake them all. . you'll need more than one pan. I pan the ones I want to bake. .and wrap the remaining in plastic wrap and put them all in a ziploc freezer bag. When you want to serve them.. . .either thaw to bake or pop them in the microwave for a quick meal.

Thursday, July 30, 2009

African Dish

This recipe comes from our first Greendale church cookbook, submitted by Lynda Stobbe. It's a strange combination of ingredients to those of us who didn't grow up with curries. However it became a favourite of our children when they were growing up - perhaps because it was unusual and because the condiments consisted of all the things they loved.
  • 1-2 cups rice - I use Basmatti
  • 1 1/2 lb. hamburger
  • 1 meduim onion chopped
  • salt and pepper to taste
  • 1-2 tsp. curry powder (you can add more if you like)
  1. Cook rice according to instructions.
  2. Fry up the hamburger and onion, breaking it up as it browns. Remove as much fat as you can.
  3. Add the seasonings and cook another minute or two.
  4. Serve family style. To assemble, place hamburger over the rice on your plate and then add the condiments.

Condiments

  • grated Cheddar cheese
  • shredded lettuce
  • chopped cucumber
  • raisins
  • sliced bananas
  • diced canned or fresh peaches - mangos would work too
  • chopped peanuts
  • shredded coconut
  • chopped red onion - if desired

You can vary the condiments according to what your family likes. You do need something juicy, like mango or peaches otherwise, pick and choose according to your taste. Chutney would be a good addition as it is traditionally served with curry.


Wednesday, July 29, 2009

Watermelon and Tomato skewers

The other evening we were invited to our friends for a summer dinner out on their deck.
It was a hot evening.
This was the first course Ray brought to the table.
I looked at the watermelon and cherry tomatoes. . .
and wondered if I would like the combination.
I did. . very much. It was very refreshing.
I took a bite. . and then a picture.
The ingredients are so simple.
  • watermelon cubes
  • cherry tomatoes
  • small basil leaves
  • several tablespoons good quality balsamic vinegar ( the balsmaic vinegar can be reduced on the stove for several minutes with the icing sugar to slightly thicken it. . or use a balsamic cream)
  • confectioners or icing sugar
  • a drizzle of olive oil
  1. Simply cube your watermelon and put onto a skewer alternating with cherry tomatoes and basil leaves.
  2. In a small bowl. . combine the balsamic vinegar . . and a teaspoon of icing sugar to sweeten it slightly.
  3. Drizzle over the skewers. . and finish with a drizzle of olive oil.
  4. Refrigerate until ready to serve.

Thanks Ray.

Tuesday, July 28, 2009

Zuchinni Pineapple Loaf

By now we are in zucchini overload...but when the first ones appear in the garden every year...this is the recipe I reach for. It's on a tattered and stained recipe card...origin unknown...but tested and tried in my kitchen on many occasion. This year I made mini-loaves and muffins....easy to freeze and pull out a bite or two at a time.

Pineapple Zucchini Loaf

Ingredients:
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 tsp. vanilla
  • 2 cups grated zucchini
  • 1 cup crushed pineapple
  • 3 cups flour
  • 1 tsp. salt
  • 1 1/2 tsp. soda
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1 cup chopped nuts (optional)
  • 1 cup raisins (optional...or substitute chocolate chips)

Method:
  1. Whisk eggs, oil, vanilla and sugar together in a large bowl.
  2. Stir in zucchini and pineapple.
  3. In a separate bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, nuts and raisins.
  4. Mix dry ingredients together with wet ingredients...and stir until moistened.
  5. Pour into two large, greased loaf pans.
  6. Bake at 350° F for 1 hour.

*or grease 8 mini-loaf pans and bake at 350° F for 30 minutes.

I challenge you to try to keep up with your zucchini plant!

Monday, July 27, 2009

Yummy Sauce for Chicken

There are so many great ways to prepare chicken. This recipe is from my friend Betti. I usually have boneless skinless chicken breasts in the freezer for quick supper meals. This sauce glazes the chicken and gives the meat a wonderful flavor.

Sauce
-1/2 cup honey
-1/2 cup ketchup
-2 tbsp brown sugar
-1 tsp prepared mustard
-3 tbsp apple cider vinegar
-4 tbsp teriyaki
-1 tbsp cornstarch
-1 cup water
-6-8 chicken breast


Method
Heat first 6 ingredients in saucepan. Whisk together cornstarch and water. Add to saucepan, and continue to heat until thickened. If you want to make the sauce in the microwave, whisk together all the ingredients and heat until thickened, stirring several times. Place chicken breasts in a 9x13 glass pan and pour hot sauce over meat. Bake uncovered in 350º oven for 1 to 1 1/2 hours, turning occasionally. Serve with hot rice, vegetables and a salad.

Sunday, July 26, 2009

Bread For the Journey


1 Corinthians 11:23-26 (English Standard Version)
For I received from the Lord what I also delivered to you, that the Lord Jesus on the night when he was betrayed took bread, and when he had given thanks, he broke it, and said, "This is my body which is for you. Do this in remembrance of me." In the same way also he took the cup, after supper, saying, "This cup is the new covenant in my blood. Do this, as often as you drink it, in remembrance of me." For as often as you eat this bread and drink the cup, you proclaim the Lord’s death until he comes.

Saturday, July 25, 2009

Finger Jello

Gelatin is, more often than not, thought to be just a fun food for kids, but we may need a little reminder that it's also a source of protein and good for our bones, muscles and skin.
My sister, Monika, makes the best finger friendly jello I've ever had and when I asked her the secret, she basically told me it's four, four and four. Try this recipe and enjoy the feeling of being a kid again soon.

Ingredients:

4 small (3 oz) pkgs Jello - 4 colors if you like
4 pouches (1 box) Knox Gelatine (unflavored)
4 cups boiling water

Method for Rainbow Finger Jello:

Mix 1 packet of gelatine with 1 package of Jello well. Add 1 cup boiling water, stirring until well dissolved. Pour into small (not larger than 8X8) glass pan. Refrigerate until set, then repeat with the next layers. It doesn't take long to set each layer. Cut up and enjoy. It's very easy to handle and doesn't leave your fingers sticky. You can also use sugar free Jello.

Friday, July 24, 2009

Black Bean, Corn and Romaine Salad

We just love southwestern flavours of this summer favorite salad. It is great with anything from hot dogs . .to grilled steak. You could add some sliced grilled chicken to the salad to make a full meal.

  • 1 head Romaine Lettuce
  • several cobs of fresh corn . .. boiled for 5 minutes. . .cooled and kernels removed.
  • 1 can black beans
  • 1 sweet pepper...diced
  • 1 handful cherry tomatoes .. .halved
  • 1/2 cup diced red onion
  • 1 cup of shredded Monterrey jack or cheddar cheese
  • 3 cups corn chips

Dressing

  • 1/2 cup guacamole .. . purchased or Judy's homemade
  • 1/2 cup of salsa
  • 1/4 cup sour cream or mayo
  • hot sauce to suit your personal taste
  • the juice of 1 lime
  • several tablespoons finely chopped cilantro
  1. Layer the lettuce, black beans, corn, cilantro and onion in your salad bowl.
  2. Arrange the cheese, red pepper, and tomatoes on the top.
  3. Make a circle of corn chips around the edge of the bowl.
  4. Combine the dressing ingredients and pour over the salad ..
  5. Just before serving toss the salad and the dressing together.

Thursday, July 23, 2009

Roasted Butternut Squash Salad

This recipe comes from the Roasting edition of the Best of Fine Cooking magazine. I couldn't find the sherry vinegar listed in the dressing ingredients so the recipe below reflects my substitutions. It's an unusual salad with the warm squash and onions and well suited for a special meal.
For the Salad:
  • 1/2 cup raisins (I used sultanas)
  • 1/2 cup port
  • 1 butternut squash (about 2 lb.)
  • 1 small red onion
  • 2 tbsp. olive oil
  • 2 tbsp. pure maple syrup
  • Kosher salt and freshly ground black pepper
  • a mixture of red and green Salad greens - I used the Organic Spring mix
  • 4 or 5 slices bacon, fried crisp and crumbled
  • 1/2 cup toasted pecans
  • Feta or goat cheese
  • Sherry Vinaigrette dressing (recipe follows)
  1. Cover the raisins with the port in a small bowl and let sit 4 hours or overnight.
  2. Heat oven to 400º F. Peel the squash and cut into 1/2 inch dice. Thinly slice the red onion.
  3. In a bowl, combine the squash, red onion, olive oil and maple syrup.
  4. Season with salt and pepper and toss to combine.
  5. Spread squash and onions on parchment covered baking sheet and roast, stirring occasionally, until the squash is just cooked through and slightly browned, about 20 minutes. If making ahead, at this point you can refrigerate the squash and onions and rewarm just before serving.
  6. Place salad greens in a large bowl and toss with 1/2 cup of the vinaigrette.
  7. Arrange on 6 plates.
  8. Top each plate of greens with the warm squash and onions.
  9. Drain the raisins and sprinkle them over the squash. Add the pecans and bacon and crumble the cheese over each serving. Drizzle a bit more dressing on each salad and serve.

Sherry Maple Vinaigrette

  • 1/3 cup cider or white wine vinegar
  • 2 tbsp. Sherry
  • 1 tsp. Dijon mustard
  • 2 tbsp. pure maple syrup
  • 1 tbsp. finely chopped shallots or red onion
  • 1 cup salad or peanut oil
  • Kosher salt and freshly ground black pepper
  1. Combine all ingredients in a shaker or glass jar with a tight lid and shake or whisk until well combined.

Wednesday, July 22, 2009

Backpack Snacks

My daughter shared this recipe with me and I thought it would be a perfect one to share here esp now during the season of backpacking and hiking in our country.

Backpack Snacks

2 cups granola
1/3 cup chopped peanuts
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup wheat germ or ground flax..I used some of each
2 tbsp pumpkin seed
2 tbsp shredded coconut
1/2 cup honey
1/2 cup peanut butter

In a large bowl stir first 7 ingredients together.
In a small saucepan bring honey to a boil. Boil vigorously for 30 seconds, then whisk in the peanut butter.
Add to the granola mixture and stir to combine.
While mixture is still warm form into 1 1/2" balls and refrigerate till firm.
Wrap up each ball with saran wrap or waxed paper so they can easily be taken along on that hike.
Store in an airtight container for up to 2 weeks. That is if they last that long..
Yields 20 balls..I actually had 19. It doesn't really matter what size you make them.
Here they are all wrapped up and ready to be put into your backpack for a healthy, chewy snack!

Tuesday, July 21, 2009

Banana Cream Pie

Even though in my own mind, custard pies should technically be made in winter when fresh fruit pies can't be made. . .I love a cold creamy pie on a warm summer night. . .and so now and then. . .I pretend that fresh fruits are not in season. . .and I make a creamy custard pie.

Dorothy's Pastry

  • 2 1/2 cups of all purpose flour
  • 2 teaspoons of brown sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/2 pound of lard
  • In a one cup measuring cup
  • Beat one small farm fresh egg
  • add 2 teaspoons of vinegar
  • and fill to the 1/2 cup line with ice cold water.
  1. In the food processor, put all the dry ingredients.
  2. Add the cut up lard, pulse this until the big pieces are all gone.
  3. Add the liquid quickly while the machine is going.
  4. Stop it as soon as it starts to come together.
  5. Dump it out and form it into a ball and knead it a few times until it has no more loose flour bits.
  6. Flatten into a 3 discs and wrap in plastic wrap and refrigerate until ready to use or at least 30 minutes.
  7. Roll on a floured surface .. .roll onto your rolling pin and lay gently in your pie plate.
  8. Preheat your oven to 425 F.
  9. Trim the edges of your pastry and prick the pastry sides and bottom.
  10. Press foil against the pastry. . gently but so all the pastry has foil against. This keeps it from shrinking down onto the bottom of the pan.
  11. Bake 10 minutes, remove the foil and bake until browned. Cool.

  1. OR. . .by hand. . .put dry ingredients in a large bowl .. .add the cubed lard. . cut in with a pastry blender until the bits look like oatmeal.
  2. Add the wet ingredients all at once. . .and stir with fork until combined.
  3. Go to step step 5 above.

The remaining pastry can be kept in the refrigerator for several days or wrap well and freeze.

Custard enough for 9 inch pie

  • 1/3 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 3 egg yolks slightly beaten
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  • 2 bananas
  1. Blend the cornstarch, sugar and salt in a medium saucepan.
  2. Gradually add the milk and beaten egg yolks.
  3. Stir over medium high heat until it begins to bubble and thicken.
  4. Stir one more minute.
  5. Remove from heat and add the butter.
  6. Allow to cool 5 minutes and pour HALF into cooled pie shell.
  7. Slice 2 bananas and arrange over the custard.
  8. Pour the remaining custard over the bananas.
  9. Refrigerate.
  10. Slice each piece. . .plate and garnish with whipped cream. . .( whip 1 cup and 1 tablespoon sugar). . .and add a few banana slices on top.

Monday, July 20, 2009

Leafy Lettuce Salad


Leafy Lettuce Salad

I remember this salad, as a small girl growing up.
My mother lived off a mere $50 a month budget for groceries.
She needed to feed a family of 7 plus all the hired hands.
She had a gift of hospitality, and knew how to make her pennies stretch.

Actually, she always asked God how she could make her budget last....

She worked hard and always had a garden and since I'm not working out of the home,
I've made every effort to grow a garden again. I love sharing this with the grand kids.
We've made some raised garden beds this year, which takes away from all that back braking work.
This week I called my sister to see what Mom's secret recipe contained.

Leafy Lettuce Salad

  • 8 cups of Leafy garden lettuce.
  • 1/2 cup sugar
  • 1/2 cup cream
  • 1/2 vinegar
Blend the sugar and cream together and then add the vinegar.
Pour over your leafy lettuce.
Yum!!!
Do any of you remember this lettuce salad?

Add some freshly fried potatoes.
We have been enjoying those cooked first baby potatoes.
If there are leftovers, you make fried potatoes.
My mom always made those. Nothing was ever wasted.
Cut your potatoes up fine,
Add some butter (1/4 C.) into a frying pan and turn the element on to High.
Don't run away!!!
Fry these potatoes quickly and let them get crisp.
Add a bit of salt & pepper and a fresh tomato and away you go.
Simple, yet nutritious for this time of year.


Check out your local markets and see if you can't bring home that old fashioned cooking.


Sunday, July 19, 2009

Bread for the Journey

The Color of Beauty
"Then God saw everything that He had made,
and indeed it was VERY GOOD!" Gen. 1:31
Have you ever tried to imagine a world without colour?
Have you ever thought of how colour has no practical purpose ?
Yet how often are decisions made according to 'colour' - the garden plants we choose, the paintings we buy, the clothes we wear, the way we arrange food on a plate, how we decorate our homes.
Why is colour so important to us ?
We need beauty in our lives for our soul to thrive as surely as we need food for our bodies.
God could have created our world limited to the things we need to sustain life -- and He could have created the earth using a palette with shades of grey.
Boring, dull, lifeless.
But He did not. Instead, He made our world ablaze with colour,
and He put in man's heart a love for beauty .
How many times a day does your heart respond with delight to something clothed in shades of colour?
Did you know that the beauty of colour is NOT in the object but in the light that shines upon it?
Jesus is the light of the world and in Him dwells the beauty of all His creation!
All things bright and beautiful,
all creatures great and small,
all things wise and wonderful:
the Lord God made them all.
Each little flower that opens,
each little bird that sings,
God made their glowing colors,
and made their tiny wings.
The purple-headed mountains,
the river running by,
the sunset and the morning
that brightens up the sky.
The cold wind in the winter,
the pleasant summer sun,
the ripe fruits in the garden:
God made them every one.
God gave us eyes to see them,
and lips that we might tell
how great is God Almighty,
who has made all things well.
(Cecil Francis Alexander)
"Dear Father, we thank you this day for the beauty of colour in Your creation.
We thank you for teaching us to love beauty so that we will learn to love the beauty of who YOU are, and desire to draw near.
Thank you !"

Saturday, July 18, 2009

Ooey Gooey Indoor S'mores

"The best and most beautiful things in the world cannot be seen or even touched.
They must be felt with the heart.'"
Helen Keller




What is a summer BBQ with out S'mores.........and then when it isn't the season to have outdoor fires it is nice to have these treats. I make them when we have a large gathering of young folks.

These were made for a bunch of young people leaving for the summer working at camp. However it never made it that far........there were some hungry boys that couldn't resist......grin.

  • 8 cups of Golden Grahams Cereal
  • 1 1/2 cups of chocolate chips
  • 6 cups of marshmallows
  • 1/4 cup of butter
  • 1 tsp. vanilla
  • 1/4 cup light corn syrup
  1. melt 5 cups of marshmallow (save 1 cup for later), chocolate chips, butter and corn syrup in the microwave or on low heat., stirring occasionally, till all smooth.

  2. stir in vanilla
  3. grease a 9x13 pan.
  4. pour cereal into a large bowl
  5. pour in marshmallow mixture, stir until evenly coated
  6. stir in remaining marshmallows
  7. press evenly into the pan, pressing down the mixture with wet hands*
  8. cool until firm, cut into the size that works best for you. It suggests 24 squares, but for this crowd it was 12!

*note* when you work with a sticky mixture like melted marshmallows, the best thing to use is a wet spoon or hands, it works much better than if your hands were greased.


~ENJOY~

Friday, July 17, 2009

Tuna Melts

For this recipe I usually use canned tuna, but if I happen to have left over grilled salmon, I will use that. You can use the bread or buns you have on hand or add some extra home-made goodness by making your own French Bread. If you have not tried this recipe I need to tell you again how easy it is. I substituted half of the white flour for multigrain.

Ingredients:

thick slices of bread
1 (120 gm) can of tuna
1 - 2 Tbsp mayonnaise
2 Tbsp taco sauce or salsa
2 small pickles, chopped fine
grated or sliced cheese

Mix tuna, mayo, taco sauce and pickles. Spread on bread and cover with grated or thinly sliced cheese. Bake at 350º F until cheese has melted.

Thursday, July 16, 2009

Raspberry Clubhouse Salad

This salad is simply a summertime version of several salads that I enjoy. Since the raspberries are plentiful at this time of the year...they are showing up in everything from desserts to salads around here...and it's all good! Mixed greens, crumbled feta, red onion, caramelized pecans and raspberries...combined with the sweet and sour tang of raspberry vinaigrette...make for a delightful summer lunch.

Layer the following ingredients on individual salad plates:

  • mixed greens
  • sliced red onion
  • feta cheese, crumbled
  • real crumbled bacon (optional)
  • caramelized pecans (*see note)
  • fresh raspberries

Drizzle with raspberry vinaigrette (recipe below)....and enjoy on a sunny summer day!


Raspberry Vinaigrette

Ingredients:

  • 1/2 cup raspberry vinegar (**see note)
  • 1/2 cup olive oil
  • 2 Tablespoons honey
  • 1 teaspoon Dijon mustard
  • freshly ground salt and pepper to taste

Blend raspberry vinegar, mustard, salt, pepper and honey...slowly add olive oil and blend well.

*To caramelize pecans, combine 1/2 cup pecans with 2 Tablespoons sugar in a large frying pan. Cook over medium heat, stirring constantly until sugar melts to a golden syrup and roasts the pecans (about 5 minutes). Turn onto parchment paper; cool and break into pieces.

**To make your own raspberry vinegar, combine 2 cups fresh raspberries with 2 cups of white vinegar in a glass jar with tight fitting lid. Mash raspberries slightly with handle of wooden spoon; store in refrigerator for one week...shaking jar daily. After seven days, strain the liquid and use in your favorite gourmet dressings. Store in refrigerator.

Wednesday, July 15, 2009

Peaches and Cream Muffins

This recipe comes from cooks.com and of course I did some tweaking. It's a habit of mine..I often like to change something in the recipe. These muffins are 'wonderfully moist'. If you wish you could use half whole wheat flour to make them a bit more healthy. This time I chose to leave them plain. Sometimes I add a streusel topping.

Peaches and Cream Muffins

2 eggs
3/4 cups sugar
2/3 cup oil
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 cup chopped peaches, canned or fresh

Beat eggs, add sugar gradually. Continue beating while adding oil. Stir in vanilla.
In separate bowl mix together flour, baking soda and salt.
Stir dry ingredients into egg mixture alternately with the sour cream only until dry ingredients are moistened.
Fold in chopped peaches.
Spoon into greased muffin tins.

Streusel Topping..(optional)
1/2 cup sugar
2 tbsp flour
1 tsp cinnamon
2 tbsp soft butter
Mix till crumbly and sprinkle on muffins before baking.

Bake at 400º for 20 min.
Yields: 18 medium or 12 large

Tuesday, July 14, 2009

Melon Fruit Salad with a Pineapple or Orange Glaze

What do we live for?
Is it not for making life less difficult for one another?


We had some friends over just for a bit of a spontaneous visit and I served up a fruit salad instead of baking something and heating up the house.
I got this recipe from my cousin Kathy that lives in Ontario, about 25 years ago for sure. It is still a good one Kathy. Have you made it lately?
Start with:

watermelon
cantaloupe
honey dew
blueberries
or a combination of your favorite seasonal fruit

Glaze:

2 eggs
1/2 cup sugar (or splenda, or liquid honey)
1 1/2 tbsp. lemon juice
2/3 cup pineapple juice or orange juice (freshly squeezed)

Combine ingredients in a small pot. Whisk on low heat until thick. Cool and pour over fruit.

Makes about 1 1/2 cups and the recipe can be easily halved.


Add over each individual serving just before you plan to eat it, other wise it gets very soupy, and not glazed.


Serve in backyard on a warm summer day sprinkled with lots of love.

May I suggest using honey (half the amount but that is personal taste) over sugar since it is a source of vitamin B, and freshly squeezed orange juice to reduce that amount of added sugar from a concentrate orange juice.


(I really should have taken a photo of this but I mixed the glaze with 2 cups of whipped cream and layered it in a trifle, layered with Angel food cake, fresh fruit and the whipped creamed with the glaze folded in. If you like you may add a splash of your favorite liquer.)

Monday, July 13, 2009

Lemon Chess Pie

Lemon chess pie is an old-fashioned southern favorite...which is quite new to me. We have a coffee shoppe in our town...located at our local airport that draws people from far and wide...mostly for their delicious pies. It was here that I first sampled lemon chess pie...with blackberry sauce and whipped cream. It was simply delicious...and so I decided to replicate it in my test kitchen. My recipe is a combination of several...but quite like the one found in the Company's Coming Pie cookbook by Jean Parè.


Lemon Chess Pie

Ingredients:

  • 1 unbaked 9-inch pie shell (use your favorite pastry recipe or purchase frozen piecrust)
  • 1 1/2 cups sugar
  • 2 Tblsp. flour  (or 1 T flour and 1 T cornmeal)
  • 5 large eggs
  • freshly grated zest of one lemon
  • 1/3 cup fresh lemon juice
  • 1/3 cup butter, melted
Preparation:
  1. Preheat oven to 325°.
  2. Place pie crust in 9-inch pie plate...and flute edges.
  3. Combine sugar and flour in mixing bowl.
  4. Add eggs, one at a time, beating at medium speed with mixer until well blended.
  5. Add lemon zest, lemon juice, and melted butter. Mix well.
  6. Pour filling into the prepared pie crust.
  7. Bake on lower rack of oven for 45 minutes at 325°F...or until puffed and golden brown in colour.
  8. When cool...cut and serve each wedge with a dollop of whipped cream...and a sauce of fresh raspberries or blackberries.


Since the raspberries are in season at the moment...and readily available in the garden...I simply mashed the fresh berries, added sugar to taste...and drizzled a little over each piece of pie.
*If a thicker sauce is preferred...combine 1 1/2 cups mashed berries with 1/2 cup sugar. Stir in 1 1/2 tablespoons corn starch dissolved in 1 1/2 Tbsp. cold water...and cook in microwave until thickened (about 3 minutes on high)...stirring every minute. Cool and chill before using.


Sunday, July 12, 2009

Bread for the Journey

God's Faithfulness

Some time ago I read a story of a godly grandmother who over the years wrote in the margins
of her bible things that she was learning. After she passed away her family spent time in
her bible and noticed over and over she had written the letters TP. They were perplexed as to
what these letters could mean, until one day they came to the letters written in full beside
one of the faithful promises of God. It read "tried and proved". It was obvious that she had
experienced God to be faithful many times in her life.
Lamentations 3:22-23
"Because of the Lord's great love we are not consumed,
for his compassions never fail. They are new every morning;
great is your faithfulness.

Are you recognizing God's faithfulness in your life today?
When we begin to grasp God's great faithfulness
to us, our response will be faithfulness
back to him.
Blessing -Kathy

Saturday, July 11, 2009

Raspberry Custard Pie


Fantastic news. . .our neighbors raspberries are ready for picking. Our favorite Raspberry Pie is more about the combination of the silky bed of custard that the raspberries lay on. . .with a tender flaky crust in each bite than just raspberries. First of all. . .you'll need to whip up a batch of pastry. . . click here for Dorothy's Pastry if you need the pictures. . .
Dorothy's Pastry (this recipe can be doubled .. .wonderfully but still only add one large egg)
  • 2 1/2 cups of all purpose flour
  • 2 teaspoons of brown sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/2 pound of lard
  • In a one cup measuring cup . . .beat one small farm fresh egg
  • add 2 teaspoons of vinegar. . .or 1 tablespoon to double the recipe
  • and fill to the 1/2 cup line with ice cold water.
  1. In the food processor, put all the dry ingredients.
  2. Add the cut up lard, pulse this until the big pieces are all gone.
  3. Add the liquid quickly while the machine is going.
  4. Stop it as soon as it starts to come together.
  5. Dump it out and form it into a ball and knead it a few times until it has no more loose flour .

If you don't have a food processor .. .simply dump the dry ingredients into a large bowl. Cut your lard into tablespoon pieces and then cut into the flour mixture until it looks like oatmeal. Add all the wet ingredients and stir with a fork until it just comes together.

Divide the pastry into 3 equal pieces, flatten into a 1 inch round disc, wrap in plastic wrap and refrigerate for about 30 minutes.

Preheat oven to 425 F.

Roll one disc of pastry onto a floured counter (don't be afraid of the flour. . .this pastry always comes out tender. . .) Roll pastry out about an 1/8 inch thick. . .and line your pie plate. . this recipe will do two 9 inch crusts. Roll the pastry onto the rolling pin and unroll it onto the pie plate. Trim the edges and prick the bottom and sides of the pastry. Put a piece of foil over the crust. . pressing it slightly onto the crust. Put it into the oven and bake 10 minutes. . .remove the foil and bake a few more minutes until lightly browned. Let cool.

Refrigerate the remainder pastry discs a few days or freeze.

Custard (enough for one 9 inch pie)

  • 1/3 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 3 egg yolks
  • 1 teaspoon vanilla
  1. Blend the sugar, cornstarch and salt in the medium saucepan.
  2. In a measuring cup. . .measure the milk and then add the egg yolks and stir.
  3. Add to sugar and cornstarch mixture.
  4. Cook over medium heat stirring constantly until bubbling and thickened.
  5. Remove from heat and add vanilla.
  6. Cool for 5 minutes.
  7. Pour into cooled pastry crust.

Go pick your fresh raspberries. . .and add one layer of berries on top of the cooled custard.

Glaze

  • 2 tablespoons raspberry jam
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  1. In a small saucepan, stir together the jam, water and cornstarch. Heat until just bubbly and clear. Drizzle over the berries. You don't need much .. just a bit to add a bit of sweetness.

Whip 1 cup of heavy cream with 2 tablespoons sugar. . .until soft peaks form. Slice the pie. . and top with whipped cream.

Friday, July 10, 2009

Poppyseed Muffins - Gluten Free


Poppyseed for me triggers a childhood memory.
My grandparents lived in the adjoining farm to the one owned by my parents. Countless times I ran the length of the path connecting our two homes.
One of the flowers that immediately reminds me of my grandmother, is the poppy.
She always grew an abundance of the beautiful flowering plants.

I loved to watch the process of the flower forming the pod that grew and matured until the little holes formed around the rippled edge that allowed the ripe seed to shake out into my hand. I would beg Grandma for just one, please ! and usually I started begging before they were fully ripe!
I can still taste them!

I love these tasty muffins with a lemon poppyseed flavor.

Poppyseed Muffins

* 1 cup gluten-free bread/bun mix ( I use Kinnikinnick)
* 1/2 tsp xanthan gum
*1/2 tsp soda
*1/4 tsp salt
* 2 rounded tsp. of poppy seed

Mix above dry ingredients and set aside.

In mixer beat..
*1/4 cup butter
*1/2 cup sugar
add
*1 egg
*1 tsp vanilla
*1/2 tsp grated lemon rind
* 1/2 yogurt (plain)

Beat until fluffy

Add dry ingredients all at once and beat on high until batter is very fluffy and smooth - about 1 minute.

Fill 9 muffin tins about 3/4 full and bake at 375º for about 35 min. or until they test done.
I eat these muffins plain, but a cream cheese icing would be good !!
****

Thursday, July 9, 2009

Swiss Garlic Bread

This recipe comes from my friend Vicki. When she gave me the recipe it was titled BREAD! I gave it a new name for here on MGCC, but once you have tried it you might just call it BREAD!  I still remember that all of us at the table kept asking for the BREAD! to be passed around again. Butter, Swiss cheese and garlic....what more can I say.

Bread
-1 loaf french bread
To slice the bread I use my electric knife, but a sharp bread knife will work fine.
Shave off the top crust of the loaf. Now make 1" slices the whole length of the loaf, almost all the way through, but making sure they are still intact on the bottom crust of the loaf.

Butter Spread
-1/2 pound butter, softened (not margarine or tub butter)
-2 cloves garlic, minced
-1 tbsp poppy seeds
-1 tsp dry mustard
-1/4 cup finely chopped chives or green onions
Using an electric hand mixer, beat all ingredients together until creamed. Place cut bread loaf on a large piece of foil. Spread butter mixture on each piece making sure that the slices stay connected at the bottom. Save enough butter mixture to spread on top of the loaf once it is filled with cheese.
Swiss Cheese
-1 160 gram package of sliced Swiss cheese
This part of the recipe does not have to be exact. Cut the large slices of cheese into enough pieces so that you have enough pieces to insert between each slice of buttered bread. Press the loaf slightly together so that it sticks together and spread the remaining butter mixture over the top of the shaved loaf. Pull up the sides of the foil leaving an opening all along the top so that the bread gets slightly crunchy on top as it bakes. Bake in 400º oven for 18 minutes. Serve right from the foil. The cheese should be gooey when you pull the pieces apart.

Wednesday, July 8, 2009

Apple Cinnamon Streusel Muffins

Do not think that love, in order to be genuine,
has to be extraordinary. What we need is to love
with out getting tired.  Mother Teresa
I found this recipe in the cookbook "Our Favorite Recipes", put out by the Winnipeg Mennonite Elementary school. It was submitted by Monika Sawatsky. When I told her that I was posting the recipe, she said that it is her families favorite and I would have to agree. It is one of our favorites as well. Imagine waking up to the aroma of freshly baked apples and cinnamon with a faint scent of freshly brewed coffee in the air, birds singing in the distance. Sounds so enticing doesn't it. Well you can create this kind of morning for your family or guests. Come on join me, put the coffee on and let's get baking!
-1 1/2 cups flour (I use half whole wheat)
-3/4 cup sugar (I decrease it to a 1/2 cup)
-1 Tbsp. baking powder
-1 tsp. salt (do not double if you double the recipe)
-3/4 cup butter
-1 1/2 cups chopped apples (2 medium)
-2 cups raisin bran
-3 tsp. cinnamon, divided
-2 eggs
-1 cup milk
-2 Tbsp. sugar

1- Sift together flour, sugar, baking powder and salt.
2- Cut in butter with pastry cutter until mixture resembles coarse meal. Reserve 1/2 cup for topping.
3- Add chopped apple ( I leave the skin on), cereal and 1 1/2 tsp. cinnamon. Mix well.
4- Combine eggs and milk
5- Add to apple mixture
6- Stir lightly, just until moist. Batter will be lumpy.
7- Fill 12 greased muffin tins.
8- Blend reserved crumbs with remaining cinnamon and 2 tbsp. sugar.
9- Sprinkle over muffins.
!0- Bake at 400 for 18-20 minutes or until toothpick comes out clean.

Tuesday, July 7, 2009

Baby Shower Cupcakes

This is more of an idea than a recipe. I have done this kind of baby carriage in the past, using a 10 inch springform pan, but using cupcakes is a new idea (for me) that I got from my daughter-in-law, Kari. The cupcakes she told me about had a little baby face tucked into each carriage and star tip wheels. I thought I'd try using little Teddy Grahams and cutting wheels from leftover pastry.

I think I wouldn't use chocolate bears next time, because the color is quite bold. Using the lighter colored bears and not fancying up the wheels, might be better.

For this particular baby shower I tucked two bears into some of them, since we were celebrating the birth of twins. For the cupcakes, I used the carrot cake recipe and cream cheese frosting with extra confectioners sugar. I think Judys' pineapple cupcakes would also go over well, or any other cupcake of your choice. (click on highlit names to view these recipes)

Monday, July 6, 2009

Strawberry and Mixed Baby Greens Salad

Don't let strawberry season pass you by!  We can't get enough of this salad when the berries are ripe.  I must have seen this recipe in a magazine somewhere and jotted it down , so I can't give credit to anyone, but the dressing gives this old time favorite salad a new twist. The measurements really depend on how many you are making it for.

Salad Ingredients
 -1 bowl full of mixed baby greens (or plain spinach)-for 7 adults I used a 7oz. box of greens from Costco.
 -fresh strawberries -sliced (I used 2 cups of sliced berries)
 
Sour Cream Dressing
 -1/2 cup sour cream
 -2 tsp lime juice
 -1/4 cup liquid honey
Stir ingredients together. This can be made ahead of time and kept for 3-4 days in the fridge. 

Sugar Toasted Pumpkin Seeds
 -2 tbsp white sugar
 -1/2 cup raw shelled pumpkin seeds
Put sugar in a small non stick fry pan over medium heat. Add seeds and stir until sugar has melted and seeds are coated. They burn easily so stay with them. They only take about 2-3 minutes. Turn out onto a piece of wax paper and let cool. After 30 seconds toss them a little so they don't stick to the paper. 

Assemble Salad
Just before you are going to sit down to eat mix the strawberries into the greens, toss with the dressing and then add the seeds. Transfer to a glass serving bowl and enjoy. 
 
 

Sunday, July 5, 2009

Bread for the Journey


"We all, with unveiled face, beholding the glory of the Lord, are being changed into His likeness from one degree of glory to another ..." 2 Corinthian 3:18

Max Lucado says, "As we behold Him, we become like Him." When I admire how someone has cut their hair, decorated their home or the clothes they wear - don't I slowly change my look or my home to reflect what I admire? When someone sings loud (and well) beside me, don't I sing better?

In the same way, I desire to look at Jesus and become more like Him. Listen to Him and sing louder.

Saturday, July 4, 2009

In Honor of the 4th of July!

Our Canadian Friends celebrated Canada Day on Wednesday and today our U.S. friends are celebrating the 4th of July, Independence Day! Happy 4th of July everyone.

Because they are an American Favorite I’m posting these loaded Chocolate Chip Cookies in honor to the 4th of July! They are also copyrighted all over the place so I’m going to trust because of their popularity that everyone knows the recipe already.

The things that I add to them that makes them loaded are…
2 Cups of Oatmeal
2 Cups of sweet coconut flakes
1 Cup of Walnuts
1 Cup of Almonds
The harder to stir the better!

God bless Canada and the U.S.A!

Friday, July 3, 2009

Applesauce Spice Muffins

This recipe was given to me by my sister Rhoda. They are quick to make, and a perfect morning coffee treat. These taste the very best served warm from the oven. The sprinkle of brown sugar gives the muffin top a sweet crunch. If you plan to freeze, I suggest you omit the brown sugar on the top as it turns a little bit soggy on top once it has been frozen. This recipe is easily cut in half or doubled. 

Muffin Batter
 -4 eggs
 -2 cups white sugar
 -1 1/2 cups oil
 -1 3/4 cups apple sauce (I use unsweetened)
 -3 cups flour
 -1 tbsp cinnamon
 -1/4 tsp nutmeg
 -1/4 tsp cloves
 -2 tsp baking powder
 -2 tsp baking soda
 -1 tsp salt
 -2 cups raisins (can use walnuts or 1 cup of each)
 
Beat together eggs, sugar, oil and applesauce. Add all dry ingredients and beat until well blended. Stir in raisins (and/or nuts). Line muffin tins with paper liners and fill each cup to almost full. Sprinkle approximately 1 tsp of brown sugar on the top of each muffin. Bake in 375º oven for 15-20 minutes. Remove to a cooling rack. Yields 2 dozen muffins.

Thursday, July 2, 2009

Gazpacho (fresh tomato soup)


This recipe comes from Better Homes and Gardens Grilling magazine.
I never thought I'd enjoy this cold tomato soup but after having had it recently, I changed my mind. It is cool, refreshing and different. A great first course for a summer meal.

  1. 1 thick slice white bread cut into 1/2" cubes
  2. 6 or 7 Roma tomatoes, seeded and chopped
  3. 2 tbsp. cider or sherry vinegar
  4. 2 tbsp. extra virgin olive oil
  5. 2 cloves garlic, minced
  6. 1 medium or 2 mini cucumbers, seeded and chopped*
  7. 1/2 cup coarsely chopped red onion*
  8. 1 medium green pepper seeded and chopped*
  9. 1 litre tomato vegetable juice
  10. 2 Tbsp. chopped fresh parsley
  11. 1 tsp. (or to taste )hot pepper sauce
  12. Salt and fresh ground black pepper.

* How much red onion, cucumber and green pepper you add will depend on how thick you want the soup. I used 1/2 a red onion, 1 mini English cucumber and 1/2 large green pepper.


  • Spread bread cubes in a baking sheet and bake at 300º F oven for 10 minutes or until cubes are dry. Cool.

  • In a food processor, combine bread cubes, tomatoes, vinegar olive oil and garlic. Process until almost smooth. Add a bit of the vegetable juice if necessary.

  • Pour into a bowl.

  • Add red onion, cucumber and green pepper to food processor and process until finely chopped. (I did the onion in the chopper so that it was finely chopped and did the cucumber and green pepper by hand in a fine dice.)

  • Add vegetables to the tomato mixture. Stir in remaining vegetable juice, parsley and hot pepper sauce if desired.


  • Season to taste with salt and pepper.

  • Cover and refrigerate at least 4 hours or up to 24 hours.
  • Garnish each serving with chopped or sliced cucumber and chopped fresh parsley.

Wednesday, July 1, 2009

Cheesy Onion Burger Buns

HAPPY CANADA DAY

Be the change that you want to see in the world
GHANDI




I got this recipe from the "Word of Life Church Cookbook" submitted by Valerie Funk.


I just love these little community cookbooks. I have made this recipe for years and only bake them in the summer. Our family really enjoys having them with homemade burger, chicken, bison, what ever kind of burger you make these buns just make them taste better......They also make a nice sandwich bun, hmmm, so why do I only bake them in the summer?

- 2 1/2 cups water
- 3 tbsp. sugar
- 2 tbsp. butter, I used oil
- 1 1/2 tsp. salt
- 5 3/4-6 3/4 cups flour, I use half unbleached and half whole wheat
- 2 tbsp. instant yeast
- 1 1/2 grated sharp old Cheddar cheese ( the stronger the cheese the better the flavour)
- 1/4 cup grated onion

1- combine all the dry ingredients, 5 cups of flour, sugar, salt, yeast.
2- stir in the cheese and onion.
3- add all liquid ingredients, water and oil.
4- knead until you have a soft dough adding more flour as you go along if needed to makes a soft and slightly sticky consistency.
5- Place dough into a greased bowl.
6- Let rise until double in bulk.
7- shape into buns and flatten slightly.
8- they make about 20-24 buns depending on size
9- bake at 375 for 15-20 minutes.