Caramel Pecan Cookies

Caramel Pecan Cookies
These might seem a little involved to make but they are worth it.

Basic Butter Cookies for Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

1. Whisk together flour, baking powder, and salt in a small bowl.
   Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a hand held mixer. 
2. Beat in egg and vanilla. 
3. Reduce speed to low, then add flour mixture and mix until just combined.
4. Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
5. Press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers. 
6. Chill until firm, about 20 minutes.
   While crust chills, put oven rack in middle position and preheat oven to 375 degrees F.
   Bake crust until golden brown, about 30 minutes. 
7. Cool in pan on a rack 20 minutes. (Leave oven on.)

Caramel pecan topping:

• 1 1/2 cups sugar
• 1 cup heavy cream
• 3/4 stick (6 tablespoons) unsalted butter, cut into bits
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups pecans (1/2 pound), toasted, cooled, and coarsely chopped
• 
  

To make topping while crust cools:

1. Cook sugar in a 2 1/2 to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. 
2. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). 
3. Cook over moderately low heat, stirring, until caramel is dissolved. 
4. Remove from heat and stir in butter, vanilla, salt, and pecans.
5. Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. 
6. Cool completely in pan on rack, about 2 hours.
7. 
   
8. Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares. 
9. Caramel pecan cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.

Tortilla Chicken Bake

This is a wonderful way to use up leftover chicken. I can assure you there will be no leftovers with this one.

• 2 celery stalks, finely chopped
• 1 medium green pepper, finely chopped
• 1 medium red pepper, finely chopped
• 1 tablespoon oil
• 1/2 garlic clove, minced
• 3 cups chicken breast or leftover roasted chicken, cooked and cubed
• 1/284 ml can (10 oz) cream of chicken soup
• 1/284 ml can (10 oz) cream of celery soup
• 1 cup diced tomatoes
• 2 tablespoons green chilies, not drained and diced
• 1 tablespoon chili powder
• 6 plain tortillas (9") cut into 1 inch strips
• 2 cups Tex Mex cheese

1. In a large frying pan or wok saute celery and peppers in oil until tender.
2. Add garlic and cook for 1 minute.
3. Stir in chicken, soups, tomatoes, green chilies and chili powder.
4. Line bottom of a 9" x 13" baking pan with half of the tortilla strips.
5. Top with half of the chicken mixture and 1 cup cheese.
6. Repeat these layers.
7. Bake uncovered in a 350º oven for 30 minutes or until bubbly.
8. Serve with a salad.

Bread for the Journey

(photo- taken at our Christmas week-end at Manning Park)

What to do With the Gift?

**

Christmas is over for another year.

Gifts have been given and received, but now decisions must be made -

what to do with the gifts.

Some will be boxed up and returned with various excuses as to their unsuitability.

Some will be put on a shelf to admire.

Some will be stored in cupboards to pull out on special occasions.

A few will change lives in their usefulness and will be appreciated daily.

**

2000 years ago a heavenly gift was given. Jesus.

Personal decisions need to be made about this Gift as well.

Some people 'box' Him up with excuses that He 'just doesn't fit' or

'I have no use for Him'.

Some put Him on a shelf to be admired,

but He has no part or influence in the living of their daily lives.

Some store Him away in a 'cupboard' and pull Him out for special occasions,

like weddings or funerals, Christmas and Easter.

But a few keep Him in their hearts.

They involve Him in their thoughts, choices and decisions

and can't live without Him.

**

" Thanks be to God for his indescribable gift."

II Cor. 9:15 NKJV

The Gift that keeps on giving !

Merry Christmas!

Now . .  in those days a decree went out from Caesar Augustus  to register  all the empire for taxes. This was the first registration, taken when Quirinius was governor of Syria. 

Everyone went to his own town to be registered. So Joseph also went up from the town of Nazareth in Galilee to Judea, to the city of David called Bethlehem, because he was of the house and family line of David. He went  to be registered with Mary, who was promised in marriage to him, and who was expecting a child. 

 While  they were there, the time came for her to deliver her child. And she gave birth to her firstborn son and wrapped him in strips of cloth  and laid him in a manger, because there was no place for them in the inn.

The Shepherds and Angels Visit


 Now there were shepherds  nearby  living out in the field, keeping guard over their flock at night. 

 An  angel of the Lord  appeared to them, and the glory of the Lord shone around them, and they were absolutely terrified. But the angel said to them, “Do not be afraid! Listen carefully, for I proclaim to you good news that brings great joy to all the people: Today  your Savior is born in the city  of David.  He is Christ  the Lord.  This  will be a sign  for you: You will find a baby wrapped in strips of cloth and lying in a manger.” 

 Suddenly  a vast, heavenly army appeared with the angel, praising God and saying,


“Glory to God in the highest, and on earth peace among people with whom he is pleased!” 


 When  the angels left them and went back to heaven, the shepherds said to one another, “Let us go over to Bethlehem and see this thing that has taken place, that the Lord has made known to us.” 

 So they hurried off and located Mary and Joseph, and found the baby lying in a manger. When they saw him,  they related what they had been told  about this child,  and all who heard it were astonished  at what the shepherds said. 

 But Mary treasured up all these words, pondering in her heart what they might mean.  So the shepherds returned, glorifying and praising  God for all they had heard and seen; everything was just as they had been told.

Luke 2:1-20
Net Bible

May His promise of love fill you with joy and peace as you celebrate the gift of our Saviour. . . Jesus.

Merry Christmas from.  .

Anneliese, Betty, Bev, Charlotte, Ellen, Judy, Julie, Kathy, Marg, Lovella

Christmas Eve

In the late '90's my husbands parents were running a guest house in Cape Town South Africa under Sudan Interior Mission. Christmas 1998 we as a family spent a wonderful time there with Dad and Mom. During our holiday we were invited to several of their friends homes for Christmas parties. Mom's friend Jan had made a cheese ball that had us all going back for more.

She had formed it into the shape of a tree and decorated it with little pieces of pimento, peppers and parsley, but as you can see the one I made for tonight is just formed into a ball.

Ingredients:

• 1- 8oz container extra sharp cheddar cold pack cheese, room temperature
• 1- 8 oz block cream cheese room temperature
• 2 tbsp finely chopped pineapple
• 1 tbsp green pepper
• 1 tsp grated onion
• 1 tsp Worcestershire sauce
• 1/2 tsp lemon juice
• parsley, nuts, pimento for decoration

Method:

1. Beat together other cheeses until smooth.
2. Add remaining ingredients and beat well.
3. Shape and garnish to your liking. Serve with assorted crackers.

Each of us is the Inn Keeper who decides if there is room for Jesus.

From my home to yours,

Merry Christmas.

Crab Cups

Here's something that I sampled many years ago as I walked through the aisles of a supermarket. This tasted so good, that I asked for the recipe, and ever since that day, it's part of our Christmas Eve appetizer platter. So if you are still looking for those last minute ideas, this one is a real winner.

Crab Cups

• 8 ounces of imitation crab
• 1 stalk of celery
• 1 onion green
• 2-3 tablespoons miracle whip
• salt and pepper to taste.
• 2 boxes of Siljans, (crispy shells)

Instructions.

1. Chop the crab, onion greens and celery fine, so it resembles the same texture.
2. Add the miracle whip
3. Add salt and pepper to taste
4. Blend all ingredients together
5. Dish mixture into shells.

I always prepare this in the afternoon and store in a sealed container, refrigerated. After we come home from the church service, I spoon the mixture into the crispy shells, to prevent them from getting soggy. If you have leftover crab mixture, store it back in the fridge, and as usual, someone will have snuck into my fridge early Christmas morning to finish them off. It's quick, it's easy and just the perfect size.

Honey Garlic Chicken Wings

Now how do you make delicious chicken wings look delicious in the pictures.
Trust me, even if the pictures do not do them justice, they are a tasty nibble.

I love wings and with all the Christmas parties and up coming New Years parties give these a try. Just make sure that you have lots of napkins or wet wipes around, you will need them.

• 3 lbs chicken wings, tips removed and cut in half
• 1/3 cup soy sauce
• 2 tablespoons chili sauce
• 5 drops of Tabasco sauce
• 1/2 cup of liquid honey
• 1 teaspoon of freshly grated ginger, or more to taste
• 2 cloves of garlic, minced

1. Cut wings in half and discard tip or throw into a soup broth.
2. Put the wings in a single layer in a 9x13 pan.
3. Mix all the remaining ingredients and pour over chicken. Marinade for several hours or over night.
4. Bake at 375 uncovered for 45-60 minutes turning and basting often and until chicken is brown and sticky.
5. Can be served as an appetizer or as a main dish using the sauce over rice.

Same Wings in different light.
Same great taste.

Christmas Punch

I got this simple punch recipe from a caterer many years ago and it became my favorite Christmas punch over the years.  It's quick to make, a sparkling punch with just a hint of green, and looks lovely with frozen cranberries floating in the bowl.  And here's a plus...if the punch is spilled and dripped on floors and furniture, no stains! 

• 1 can Welch's frozen white grape juice
• 1 can Minute Maid frozen limeade
• 1 - 2L Sprite

1. Mix frozen juices according to directions on the can (add 7 cans water).
2. Add Sprite to taste.
3. Serve in punch bowl, adding ice cubes and frozen cranberries.

* Not all stores carry the frozen white grape concentrate but I buy it locally at Save-on Foods.

Caramel Corn

During the holidays I like to have some quick snacks on hand for a games or movie night. This caramel corn is made with simple ingredients and is sure to satisfy the munchies. Serve it in a big bowl or pretty cones made with waxed festive paper. Fill and place in mugs or a glass. The mug helps to keep the cones upright, and now you're also ready for your beverage.

The photo above shows my Caramel Corn and Betty's Caramel Twists....a must try! Other good cone fillers are nuts 'n' bolts, peanuts, pretzels or trail mix.

Ingredients:

• 1 cup popcorn, making 10 popped cups
• 1 cup butter
• 1 1/3 cups white sugar
• 1/2 cup white corn syrup
• 1/2 tsp cream of tartar
• 1/2 tsp vanilla
• 1/2 tsp baking soda

Method:

1. Pop corn and place into a large bowl.
2. In a sauce pan over medium heat melt butter, stir add sugar, syrup and cream of tartar. Stirring constantly bring to a bowl until a soft ball just begins to form.
3. Remove from heat. Stir in vanilla and then baking soda. Mixture will bubble up when the baking soda is added. Continue to stir until mixture settles down.
4. Immediately pour hot mixture over popcorn and stir with a greased spatula.
5. The caramel corn will cool very quickly. Once cooled, break into chunks. Store any left overs in an airtight container.

Bread for the Journey

I can guess that you have had a very busy week behind you and are wondering how you will finish this week, so I want to encourage you to take time to rest today. My prayer is that, as we listen to the words of the carols being sung we will apply them to our life. May we have time to hear an angel voice and welcome the Prince of Peace into our hearts and homes.

Marshmallows

My Mom used to make these fluffy ever so good marshmallows for Christmas. It was the most wonderful treat, the only time we ever had them. I haven't made them in years but when my brother reminded me I thought it was time to try them again.

• 2 packets plain gelatin (2 tablespoons)
• 1 1/2 cups water
• 2 cups sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• Crushed cornflakes
• Toasted coconut

1. Soak gelatin in half the water (3/4 cup).
2. Pour the other half of water (3/4 cup) into a saucepan, add sugar and stir until dissolved.
3. Combine and bring to boil and boil for 11 minutes or to soft ball stage. This would be 235 on the candy thermometer. I don't have one so I checked by dropping a drop of the syrup in cold water every once in awhile. When it forms a ball in the water it's ready, I rubbed it between my fingers and could feel the soft ball it had formed. Remove from heat.
4. Add the soaked gelatin, stir and allow to sit until partially cooled, about 10 minutes. I put my saucepan in the snow outside to speed up the process.
5. Add vanilla and salt. Beat on high until mixture is white, fluffy, and quite thick, approx 12 minutes.

6. I dusted a 7" x 11" x 1" pan with icing sugar and found it not quite large enough so I dusted another small pan measuring 6 1/2" x 4" x 2" as you can see in the photo. Pour marshmallow mixture into pans and allow to set which took 1 hour on the counter.

7. Cut into 1" cubes or whatever size you want and roll in crushed cornflakes or toasted coconut. My favorite is crushed cornflakes, that's the way my Mom made them. I left some plain to add to hot chocolate. Dip your knife in warm water to cut the marshmallows.

8. Store in a covered tin.

Yield: 48 light and fluffy marshmallows

Orange Glazed Yams

I use this sauce on my yams at Christmas and Thanksgiving.

However you could also use it to dress up a dish of cooked carrots.

• 2 large yams or sweet potatoes
• 1/4 cup butter
• 1/4 cup brown sugar
• 1 cup orange juice
• 1 teaspoon grated orange rind
• 1 tablespoon cornstarch

1. Peel and cut yams into serving size pieces
2. Cook in salted water just until tender. Do not overcook or they will fall apart.
3. Make orange sauce:
4. Melt butter and brown sugar in skillet.
5. Mix 1/4 cup orange juice with cornstarch and set aside.
6. Add orange juice and rind to pan. Cook and stir until blended and bubbly.
7. Add cornstarch mixture and continue to stir until mixture boils again.
8. Pour over yams.

This can all be made a day ahead of time, refrigerated and then reheated in the oven or microwave just before serving.

Toffee Almond Sandies

This is an easy, large recipe that can be cut in half but, left complete, it is a great one for a cookie exchange or to be packaged up as gifts. These cookies have a bit of a biscotti texture, with the special addition of toffee bits and almonds.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup icing (confectioners) sugar
• 1 cup oil
• 2 eggs
• 1 teaspoon almond extract
• 3 ½ cups flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups chopped almonds
• 1 pkg. (6 oz) English toffee bits

additional sugar and whole almonds

Method

1. Cream butter and sugar. Add oil, eggs and extracts. Mix well.
2. Combine dry ingredients then gradually add to creamed mixture.
3. Stir in chopped almonds and toffee bits.
4. Shape into 1 inch balls and roll in sugar.
5. Place on ungreased cookie sheets and press a whole almond in the center of each cookie. 
6. Bake for 12 min in 350° F oven, till slightly golden. Yield: 11 - 12 doz.

Bread for the Journey

I came across this poem in my files this week and found that the words beautifully expressed

 how we can live the message of Christmas.

A Christmas Prayer  

by Robert Louis Stevenson

Loving Father,
Help us remember the birth of Jesus,
that we may share in the song of the angels,
the gladness of the shepherds,
and worship of the wise men.

Close the door of hate
and open the door of love all over the world.
Let kindness come with every gift
and good desires with every greeting.
Deliver us from evil by the blessing
which Christ brings,
and teach us to be merry with clear hearts.

May the Christmas morning
make us happy to be thy children,
and Christmas evening bring us to our beds
with grateful thoughts,
forgiving and forgiven,
for Jesus' sake.
Amen

Cranberry Waldorf Jello

This jello salad can replace the cranberry sauce that goes with your turkey. It does not run all over your plate like some jello salads do and adds appealing flavor with the apple tidbits and walnuts.

Ingredients:

• 1 can (14 oz) whole berry cranberry sauce
• 1 large (6 oz) pkg cranberry Jello
• 2 cups boiling water
• 1 cup cold water
• 1 diced Granny Smith or Golden Delicious apple
• 1 - 2 stalks celery, finely chopped
• 1/2 cup walnuts, coarsely chopped
• 1/2 small (3 oz) pkg cranberry Jello (optional)

Method:

1. Empty cranberry sauce into 5 or 6 cup serving bowl.
2. In a separate bowl, dissolve Jello in boiling water. Stir well. Add cold water.
3. Stir dissolved jello into cranberries.
4. Add apple, celery and walnuts.
5. Refrigerate several hours until firm.

Note: Once jelled, I like to top it off with another thin layer of jello - since the fruit tends to float to the top and stick out slightly. This jello salad layers itself.

Chocolate Yule Log

Every Christmas my mother in law lovingly bakes this beautiful yule log to celebrate a family birthday that falls on Christmas day. It's a light sponge cake, rolled with coffee flavoured chocolate cream and iced with butter cream frosting.

Sponge Cake:

• 1/2 cup cake flour
• 2 tbsp cocoa
• 1/4 tsp instant coffee
• 2/3 cup sugar
• 4 eggs, separated

Method:

1. Beat together egg yolks and sugar until light and creamy, about 5 minutes.
2. Beat egg whites until stiff. fold into egg yolk and sugar mixture.
3. Sift together flour, instant coffee and cocoa. Gently fold into egg mixture.
4. Pour into a wax paper lined small cookie sheet or 13x9 cake pan.
5. Bake at 400º for 10-12 minutes, or until wooden tooth pick inserted comes out clean.
6. Place a clean sheet of wax paper on counter and sprinkle with granulated sugar.
7. Carefully turn out cake onto wax paper. Peel off lining paper. While cake is still hot roll up cake and wax paper together. Cool.

Filling:

• 2 squares semi sweet chocolate
• 1 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 tbsp instant coffee granules

Place ingredients in a small sauce pan. Over medium heat stir until chocolate has melted and mixture is smooth. Cool.

Beat the following ingredients together until soft peaks form. Fold cooled chocolate mixture into whipped cream.

• 1 cup cream
• 1 tbsp icing sugar
• 1 tsp vanilla

When cake has cooled unroll and spread with filling. Carefully lift roll onto serving tray.

Butter Cream Frosting:

• 3/4 cup butter, room temperature
• 1/4 cup boiling water
• 1/2 tsp vanilla
• 2 cups icing sugar
• 1/4 cup cocoa, sifted

Beat together all 5 ingredients until mixture is light and fluffy. Frost yule log and decorate with a piping bag and tip.

Suggestions for decorations: large shards of chocolate, slices of kiwi, maraschino cherries, or candies fruit, chocolate covered coffee beans.

Cheese Puffs

These tender little savory puffs are a tasty addition to your party menu. They are quick and easy to make and can be served hot or cold.

• 1 cup water
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup flour
• 4 eggs
• 1 2/3 cups shredded cheese
• 2 teaspoons Dijon mustard

1. In a saucepan bring water, butter, salt, and cayenne pepper to boil.
2. Add flour all at once, stirring until a ball forms. Remove from heat.
3. Add eggs one at a time beating well after each addition until mixture is smooth.
4. Stir in cheese and Dijon mustard.
5. Drop by rounded teaspoonfuls on parchment lined baking sheets 2 inches apart.
6. Bake in a 425º oven for 20 minutes or until golden in color.
7. Yield: 3 dozen

Bread for the Journey

Peace I leave with you; my peace I give you.
I do not give to you as the world gives.
Do not let your hearts be troubled and do not be afraid.
John 14:27 NIV

Peace is not an absence of conflict...

but an assurance that whatever circumstance we may find ourselves in...

we are safe in God's hands.

When peace, like a river, attendeth my way,
When sorrows like sea billows roll;
Whatever my lot, Thou has taught me to say,
It is well, it is well, with my soul.

Though Satan should buffet, though trials should come,
Let this blest assurance control,
That Christ has regarded my helpless estate,
And hath shed His own blood for my soul.

My sin, oh, the bliss of this glorious thought!
My sin, not in part but the whole,
Is nailed to the cross, and I bear it no more,
Praise the Lord, praise the Lord, O my soul!

For me, be it Christ, be it Christ hence to live:
If Jordan above me shall roll,
No pang shall be mine, for in death as in life
Thou wilt whisper Thy peace to my soul.

But, Lord, ’tis for Thee, for Thy coming we wait,
The sky, not the grave, is our goal;
Oh, trump of the angel! Oh, voice of the Lord!
Blessed hope, blessed rest of my soul!

And Lord, haste the day when my faith shall be sight,
The clouds be rolled back as a scroll;
The trump shall resound, and the Lord shall descend,
Even so, it is well with my soul.

It is well, with my soul,
It is well, it is well, with my soul.

~Horatio Spafford, 1873

May you experience the peace of knowing that 'it is well with your soul' during this advent season.

Seafood Salsa

Here's another take on chips and salsa just in time for all those holiday parties.

• 2 cups salsa - purchased or home made
• 1/2 cup imitation crab, chopped
• 1/2 cup small shrimp
• 1/2 cup diced fresh sweet peppers
• several dashes Tabasco sauce or other hot sauce

1. Combine all ingredients and mix well.
2. Keep in refrigerator until ready to serve.
3. Serve with your choice of tortilla chips.

Almond Cookies

Years ago my sister in law and I took a Chinese cooking course, taught by Mrs Wong. We had a wonderful time. She taught us how to make many dishes and then we all shared a meal together at each class. That was motivation enough not to miss a class.
I am happy that she shared this cookie recipe, they are one of my favorites. They are the 'melt in your mouth' kind. They can of course be baked any time of year but I like to have them on my cookie platters at Christmas.

• 1 cup lard
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 2 1/2 cups flour
• 1/4 tsp baking soda
• Whole almonds
• Sesame seeds
• 1 egg for egg wash

1. Cream lard and sugar until fluffy. Add 1 egg and almond extract. Mix well.
2. Add flour and baking soda. Blend into creamed mixture.
3. Roll dough into 1" balls and place on parchment lined cookie sheet. Press cookies with a glass that has been dipped in flour, this prevents the dough from sticking to the glass.
4. Beat another egg for egg wash and brush on the cookies. Press an almond in the center of each cookie and sprinkle with sesame seeds.
5. Bake in a 335º oven for 20 minutes.
6. Yield: 34 cookies

Chewy Chocolate Clusters

These tasty little no bake morsels, are so easy to whip up and with ingredients that we often have on hand. They are chewy, chocolaty and oh so melt in your mouth good.

• 1-12 oz pkg. chocolate chips
• 2/3 cups butter or margarine
• 1- 250 gm or small bag marshmallows
• 1 tsp. vanilla
• 2 cups of rice crisp type cereal
• 1 cup of coconut

1. Melt chocolate chips, margarine and marshmallow, stirring constantly until smooth.
2. Remove from heat and add remaining ingredients.
3. Drop by spoonfuls onto a cookie sheet or on to waxed paper.
4. Refrigerate til set.
5. Roll in extra coconut, just to make it look festive.
6. Now try to control yourself, they are addictive...;-).

First Advent

Advent is the season of waiting and anticipating the celebration of God's perfect gift to us, and also of His second coming. There is an element of mystery and hope in this season.
In the busyness of the preparations we can often miss the importance of this time. We have an opportunity to get our hearts ready not just our homes.
We, Anneliese, Betty, Bev, Charlotte, Ellen, Judy, Julie, Kathy, Lovella, and Marg, wish for you a gift, an unexpected encounter with God. Just like the people in this video, sitting having lunch and suddenly they were touched by something unexpected and amazing. Isn't that what we all hope for, an unexpected encounter with God, especially in the midst of the busy holiday festivities.
May your lives be touched with the wonder and mystery of God's gift to us through his Son Jesus Christ.
(I wonder what is was really like for the Shepherd's to be in there fields and hear the Angels burst forth in song?)

Revelation 19:6 (New International Version)
⁶ Then I heard what sounded like a great multitude, like the roar of rushing waters and like loud peals of thunder, shouting:

“Hallelujah!
For our Lord God Almighty reigns".

Pumpkin Challah

 

This recipe was inspired by one of our readers Beth.  She sent me her recipe and between that one and my overnight bread recipe I settled on this recipe that can be stirred up the day before you plan to bake it.It made 3 braids. ..one for Thanksgiving. .one for French Toast the next morning. .and the Third set aside for Bread Pudding. 

• 1 1/2 tablespoons yeast
• 1 cup warm water
• 4 tablespoons canola oil
• 1/4 cup melted butter
• 4 eggs
• 1/2 cup honey
• 1 tablespoon salt
• 1 15 ounce can pumpkin puree
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 5 cups white flour
• 2 cups whole wheat flour

1. Put all the ingredients in your mixer bowl in the order given. .or if you want to mix it by hand. .put all the ingredients but the flour in a large bowl, stir well to combine and then stir in the flours.
2. Do not try to knead it. ..it will be too soft.
3. Turn the dough into an icecream pail or other similar sized bowl.  Cover well with plastic wrap. .no not try to seal the bowl with the lid. .it will pop open.
4. Let rise on the counter several hours and then refrigerate overnight.
5. In the morning. .divide the dough into orange sized balls and roll between your hands into long strips.
6. You can either braid with three strands. .or do other braid variations. ..it really doesn't matter as long as it fits well onto a cookie sheet to bake.
7. Fit the braids on a greased cookie sheet or one lined with parchment paper.
8. Let rise until doubled. ..brush with a beaten egg which has been combined with a tablespoon of water.
9. Bake in a 350 F oven for 25 minutes but check to be sure that it is evenly browned and the challah offers resistance to pressure. 

Pecan Raisin Tarts

Whether you call them butter tarts, raisin tarts or pecan tarts . . . doesn't really matter . . . the melt-in-your mouth taste always surprises me. You can make these quite easily if you use purchased frozen tart shells . . . using small ones can be a nice addition to a plate of assorted sweets. If you happen to have some time and patience you can make your own delicious, rustic looking shells . . . but it's not necessary.

Ingredients:

18 medium size unbaked tart shells

Filling:

• 3/4 cups brown sugar
• 3/4 cups corn syrup
• 2 eggs, beaten
• 2 tablspoons melted butter
• 1 teaspoon vanilla
• 3/4 cups broken pecans
• 1/2 cup raisins, plumped

Method:

1. Preheat oven to 350° F.
2. If using frozen tarts, set them out on a cookie sheet.
3. If using homemade pastry, roll out quite thin, cut with a tart cutter or extra large cookie cutter and line muffin tins.
4. Pour boiling water over raisins to rinse and plump them. Drain.
5. Combine all ingredients and fill tarts to about 3/4 full. The filling will rise a bit.
6. Bake for 30 minutes or until pastry is golden. Cool in pan on a rack.
7. Ease out gently by running a knife around the edges. These freeze well.

Bread for the Journey

As for God, his way is perfect. Psalm 18:30

God's Ways are Perfect

This road has been traveled many times...
We can see far ahead that there is a sign.
Signposts keep me on the right road, and as we navigate,
I love to always know what's around the next bend.
But many times the plans of life have been blocked by obstacles.
And we have no way of seeing around the next corner.
It could even be that sorrow has clouded our sky.
I hear my self-saying..."I don't know which way to turn."

Scripture teaches us that not only is God's way perfect,
but He makes our way perfect.
This can be difficult to understand at times.
Again, it's a process of yielding our selves daily to God.
As we yield ourselves to Him, he can complete the perfect way.

For my thoughts are not your thoughts, neither are your ways my ways,
saith the Lord. For as the heavens are higher than the earth, so are my ways higher than your ways and my thoughts than your thoughts. Isaiah 55:8-9.

Baked Beans

Baked beans are a great make ahead dish and kept in the crock pot to serve to a crowd. Good when you have a BBQ or anytime. It starts with cans of baked beans just spiced up a bit to add more flavor. This recipe has a hint of coffee in it which is subtle but adds a nice taste.

• 1 lb of bacon or smoked sausage
• 1 large onion
• 2 cloves of garlic or a teaspoon of garlic powder
• 1 tsp. dry mustard
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1 tablespoon of instant coffee
• 2 tablespoons molasses
• 2-28 oz cans of baked beans

1. Saute the bacon or smoked sausage, drain all the fat.
2. Add the onion, garlic and cook til the onion is softened slightly (my mom always caramelized the onions but I don't have the patience.)
3. Put that and all the remaining ingredients into a crock-pot (slow cooker) and cook on low for four hours.

Barbecued Salmon

We have been enjoying this basted barbecued Salmon since we've been married. This was my mom-by-loves recipe and it is a winner. Every time fresh salmon made it to the house. .the salmon was put on the barbecue and it seemed impossible to know when to stop eating.

This fall.  .the salmon run in British Columbia was like no other and we once again had reason to pull our our fish rack for the barbecue. This salmon is rich but when paired with simple rice . . coleslaw and a beautiful side of broccoli. . it makes an impressive meal to serve guests.



• 1 cup butter
• 1/2 cup fresh lemon juice. .or about the juice from 2  lemons
• 1 1/2 teaspoon worchestire sauce
• 1/2 cup chopped fresh parsley

1. Fillet your salmon. .but leave on the skin.
2. Let it soak in cold salted ( about a tablespoon) water for half an hour.
3. Combine the ingredients in a small saucepan.
4. Heat the grill, put the salmon in a barbecuing rack.  Do not use foil.  Foil might be an easier clean up but the flavour can not be duplicated. .it will just steam.
5. Baste both sides as you flip the salmon during the cooking time.  The salmon is done once it flakes in the thickest part.

This is enough basting sauce to grill a whole salmon but it can easily be cut down if you are just grilling one side of salmon.  I am tired of digging out the recipe card  . ..and decided it was time to document the recipe here on the blog for our family.

Chocolate Mousse

Never fail chocolate mousse...that is what I would call it. But it is also known as the 'church mousse', since I became very familiar with this recipe at church functions where we would make up enough to serve 200-300 people. It can be made in pans and cut into squares...as a chocolate mousse pie or spooned into parfait glasses. Light and fluffy. Chocolate. It's hard to go wrong!

Crumb Crust:

• 1/3 cup butter
• 1 1/3 cups chocolate wafer crumbs (Oreo Baking Crumbs)

1. Melt butter; stir into crumbs.
2. Press into bottom and sides of a nine-inch pie plate or eight-inch square pan.

Mousse:

• 2/3 cup sugar
• 1/4 cup cocoa
• 1/8 teaspoon salt
• 1 cup milk
• 1/4 cup cold water
• 1 envelope gelatin (Knox)
• 1/2 teaspoon vanilla
• 1 carton Cool Whip - 500 ml

1. Combine sugar, cocoa, salt and milk.  Cook and stir over medium heat until mixture comes to a boil.
2. Dissolve gelatin in cold water and add to boiled mixture along with vanilla.
3. Cool in fridge until almost set (needs to be quite firm).
4. Beat in Cool Whip until combined and smooth...using 'low' setting on mixer.
5. Pour into prepared crust.
6. Chill several hours before serving.

*To make a 9" x 13" pan, double the recipe for the mousse...and use 2 cups crumbs with 1/2 cup butter for the base.  This recipe can also be frozen for later use...and is great in chocolate cups for special occasions.
 

Truffles

These truffles are so simple to make and they satisfy that craving for a bit of chocolate. The hardest thing is not to reach for that second one. These truffles make a nice little gift for that chocolate lover on your list.

• 1/2 cup whipping cream
• 1 1/2 cups semisweet good quality chocolate, finely chopped
• 1 teaspoon vanilla or any other favorite flavor

1. In a saucepan over medium heat, bring whipping cream just to boiling point, remove from heat immediately
2. Add chopped chocolate and vanilla.
3. Stir till mixture is completely smooth. Pour in a bowl, cover and refrigerate for a couple of hours or overnight.
4. Scoop out heaping teaspoons of the firmed up chocolate and quickly roll into balls. I scooped 3 or 4 at a time, rolled them in balls and then in the coating. You will want to wash your hands often as this part is messy.
5. Roll balls in finely chopped toasted pecans, coconut, or dip them in chocolate. Other options are rolling them in cookie sprinkles or rice krispies.
6. Store in airtight container in fridge
7. Yield: 25 truffles

Baked Peach Dessert

Warm peaches with a light crumb topping is the perfect treat when you are craving a comfort dessert.

Ingredients:

• 6 cups sliced peaches, fresh or frozen
• 1/2 cup white sugar
• 2 tbsp cornstarch
• 1 tbsp melted butter

Stir above ingredients together and divide between 4 individual oven proof dishes or an oval casserole about 3" deep.

Crumb Mixture:

• 1 1/4 cup flour
• 1/2 cup white sugar
• 1/2 cup butter, cold
• 1/4 tsp nutmeg

Stir together flour, sugar and nutmeg. Cut in butter until you have a fine crumble. Sprinkle over fruit.

Bake at 375º for 30 minutes or until fruit is tender and bubbly. Serve warm with ice cream.

Bread for the Journey

Isaiah 40:8

The grass withers and the flowers fall, but the word of our God stands forever.

In this world of uncertainty and change, it is comforting to know that God is constant. He never changes and His word is true.

Crab Rolls

With shorter days and cooler temperatures, we are spending more time indoors at this time of year and appetizers fresh out of the oven go over well. We had an appetizer and dessert night recently...and these tasty little rolls were a hit. The recipe came from my sister originally...and has been in my files for years.

Crab Rolls

• 20 slices soft white bread
• 8 oz. cream cheese
• 2 tablespoons butter
• 6 oz. tin crab meat
• 2 tablespoons parsley or chives, chopped
• 1/4 cup butter, melted
• Sesame seeds

1. Remove crusts from bread. Flatten slices lightly with a rolling pin.
2. Combine cream cheese and butter and soften in microwave until easily stirred.
3. Drain crab meat; add to cheese mixture along with parsley or chives.
4. Spread 1 tablespoon of cheese mixture on each slice of bread and roll up.
5. Place rolls on baking sheet lined with parchment paper, seam side down.
6. Brush melted butter over rolls. Sprinkle with sesame seeds.
7. Broil for 3-4 minutes or until golden.
8. Cut each roll into 3 pieces.

Yield: 60 tiny rolls.

Banana Hazelnut Split Cake

After enjoying a version of this cake at my friend Janet's place several times...I re-created it in my kitchen.  It was my daughter's birthday cake a few weeks ago...and was a hit!

Banana Hazelnut Split Cake

• 1 cup vegetable oil
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 2 cups bananas
• 1 cup undrained crushed pineapple
• 1/4 teaspoon salt
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups whipping cream 
• 1 teaspoon vanilla
• 3 tablespoons sugar
• Nutella (chocolate hazelnut spread)
• 1 pint fresh strawberries

1. Beat eggs, sugar, vanilla and oil until mixture is fluffy.
2. Add bananas and crushed pineapple, beating until combined.
3. Combine flour, salt, baking soda and baking powder.  
4. Add to banana mixture; stir until blended.
5. Pour into two well greased nine inch round cake pans.
6. Bake at 350 degrees for 35-40 minutes...or until set in centre. 
7. Allow cakes to cool completely.

To assemble:

1. Whip cream, vanilla and sugar until stiff.  
2. Split each cake layer in half horizontally. 
3. Spread the bottom half of each cake with a generous layer of Nutella, and reassemble to form two cakes.
4. Create a flat top on one of the cakes by shaving off the rounded top.
5. Set this layer on a cake plate...and spread with whipped cream, sliced strawberries and more whipped cream.
6. Gently set remaining cake layer on top.  
7. Frost with whipped cream.  Garnish with strawberries.

Enjoy the goodness of bananas, strawberries, chocolate and hazelnuts all rolled into one...and smothered in whipped cream!

Hot German Potato Salad

Sometimes I just want something a little different to serve as a side dish besides the same old usual fare that I always make. Then I was reminded of this dish I had as a young married woman eager to learn all the tricks of the trade in the kitchen.
I used to work in an Elderly Person Care Home for 15 years, and we had amazing cooks there, who cooked home made food that was familiar to the people that lived there.
One of the things I really enjoyed was when they served Hot German Potato Salad. This was not something that my mother made so I asked for the recipe and got the usual reply. 'Oh, a little of this and a handful of that'......sheesh, I was a new aspiring cook, I needed more details than that. What in the world does a little of this or that even mean? With many years of cooking experience, I now know what she means and I tried to recreate it and this is what I came up with. Just a little different than the same old...

• 1/2 lb of bacon
• 6 green onions, sliced
  
• 1 small green pepper, chopped
  
• 6 cups potatoes, cooked and sliced
• 1/3 cup vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
  
• lots of pepper, to taste
• 1 egg, beaten

1. Fry chopped bacon until crisp; add onion and green pepper.
2. Drain at least 1/2 the fat.
3. Mix vinegar, seasonings and egg; stir into bacon.
4. Stir in potatoes and heat through.
5. Enjoy with some smoked sausage or ham, cole slaw and baked beans.
   

Pumpkin Dulce de Leche Tarts

This is as much a serving idea as it is a recipe.

I purchased a mini cheesecake pan with twelve 1/3 cup portion removable bottoms.

I used my regular favorite pastry and rolled it thinner than I would normally for a pie.

When you line a straight-sided pan with pastry you need to remember that as you fold the crust around the edges it will double in places.. . and therefore the crust must be rolled paper thin.

It was a bit tedious but I surely will be making lots of little straight sided pies of all kinds.

• pastry for a double crust pie
• 1 - 14 oz or 398 ml can pure pumpkin
• 1/2 cup sweetened condensed milk or Dulce de leche (which is condensed milk that has been slowly cooked to a caramel color
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 2 eggs
• 1/2 cup whipping cream
• 1/2 teaspoon salt

1. Roll the pastry thin on a pastry mat. Cut out rounds. . .(you will need to experiment for your muffin or mini cheesecake pan on the size of your cutouts)
2. Roll the cut out round paper thin (use additional flour to keep it from sticking and then use a bench scraper to carefully lift it)
3. Fold the pastry dough into a parachute-shaped and gently nudge it into your mini cheesecake tin. Use a small straight-sided item. ..I used a flat lipstick tube to gently tap the bottom flat.
4. Cut away the excess with a sharp knife and refrigerate the prepared pan until you are ready to fill it.
5. Combine the remaining ingredients with a hand mixer on medium speed until well combined.
6. Fill the mini cheesecake cups until nearly full.
7. Bake in a preheated 375 F oven for about 45 minutes on the bottom rack. You do not want to under bake as your pastry will be pale and the little pie will be too soft.
8. Cool for about 20 minutes and then carefully remove to a rack to cool completely.

I made these ahead of time. ..froze them and warmed them on a cookie sheet for about 15 minutes.

Serve with a spoon of whipped cream on the side.

This is enough batter to fill twelve 1/3 cup tins

Chunky Guacamole

This recipe was given to me by my daughter-in-law.

Her tip to chop the avocado instead of mashing it is the key to the flavour of this Guacamole.

• 4 ripe avocados
• 1 medium tomato
• about 1/2 cup chopped red onion*
• 1-2 tablespoons lime juice*
• 1-2 cloves garlic, minced*
• salt and pepper to taste
• Tabasco sauce to taste
• chopped parsley or cilantro 

1. Cut avacados in half, and remove pit with a spoon.
2. Before you remove the avocado flesh from the shell, take a knife and cut avocado into a 1/4 inch grid. Then using, a spoon, gently remove the diced avocado from the shell into a bowl.
3. Remove the seeds from the tomato and cut it into a 1/4 inch dice.
4. Using a silicone spatula, gently mix all ingredients together.
5. Adjust seasonings to your taste.
6. Serve with multigrain taco chips or crackers.

*How much you use of these ingredients will depend on the size of your avocados and tomato.

Note: I don't add cilantro to my guacamole because my husband and I don't really like it but feel free to add it if it is a favourite of yours.

Bread for the Journey

The Tablecloth

Growing up in a Mennonite home I early understood the importance of the table.

Fellowship happened around the table -- not only for the family but also for every guest that entered the home.

Guests were never invited to a table that was not covered with a beautiful cloth and china dishes.

It is amazing to me that my mother-in-law fleeing Ukraine in WWII with three young children, losing most everything she owned, managed to keep with her a table cloth that belonged to her mother and grandmother.

She gave me that tablecloth shortly before she died.

(You see it in the photo.)

Throughout the Bible the ‘table’ and its importance is often referred to.

We have Abraham’s offering of food to his divine guests.

We have Jesus’ many references to food/feasts in His parables.

We have the first believers meeting daily to share their evening meals.

We have the ordinance of the communion table that we still partake of.

There is however a very special supper spoken of that is yet in the future.

A celebration supper in heaven for Jesus and His bride.

The invitations have been sent out to every person .

But there is an RSVP required.

Have you responded to the invitation?

**

“Then he said to me, "Write:

'Blessed are those who are called to the marriage supper of the Lamb!' “

Rev. 19:9 (NKJV)

Apple Hazelnut Pancakes

We have several walnut and hazelnut trees at my parents property and usually end up with more nuts than we can use. Often times my mom gives them to me shelled and ready to freeze, so having them handy made it easy to try this nutty pancake recipe. I love it!

If you have never tried making pancakes with buttermilk, it may be time to give it a try. Buttermilk is low in fat, has a long shelf like in the fridge, of course, and adds rich texture to muffins and pancakes. Cook thick pancakes on lower than medium heat and turn only once, to keep them fluffy.

Ingredients:

• 1/2 cup coarsely ground hazelnuts
• 1 1/2 cups flour
• 3/4 teaspoons baking powder
• 1/4 teaspoon soda
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1 1/4 cups buttermilk
• 1 tablespoon oil
• 1 apple, grated

Method:

1. Dry-fry chopped hazelnuts in non-stick skillet on low heat, stirring for a few minutes, until you smell the nice aroma of the nuts. You can also roast them whole in the oven, on a pie plate. This may take 10 - 15 minutes, then chop or grind them. You can freeze them this way.
2. Mix dry ingredients in a large mixing bowl.
3. Stir in the combined egg, buttermilk and oil, to make a thick batter.
4. Add grated apple and hazelnuts.
5. Drop by serving spoon onto pre-heated griddle.
6. Cook between low and medium heat until tiny bubbles form on top. Flip and cook other side until golden.
7. Keep warm on oven proof plate in 175° F oven.
8. This makes 12 large, thick pancakes.