Monday, October 31, 2011

Pumpkin Cream Cheese Muffins

It seems appropriate to post a pumpkin recipe on this...the last day of October.  This recipe yields 2 dozen muffins...enough for any and all who might want a wee treat today!  If you don't care to have the cream cheese surprise in the center of each muffin...just omit the filling. 

 
Filling:
  • 8 oz. / 250 gr cream cheese
  • 1 egg
  • 3 tablespoons sugar

Muffins:
  • 1 cup vegetable oil
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar, packed
  • 4 eggs
  • 2 cups pumpkin puree
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 teaspoon ginger

Topping:
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup chopped pecans or walnuts

Directions:
  1. For filling...combine cream cheese, sugar and egg in small bowl and mix well until smooth.
  2. In large mixing bowl, combine oil and sugars.  
  3. Add eggs, one at a time, beating well after each addition.
  4. Mix in pumpkin puree.
  5. Combine all the dry ingredients; add to batter and mix just until incorporated.
  6. Grease muffin puns.
  7. Put a spoonful of batter in the bottom of each muffin well (less than 1/3 full).
  8. Drop a rounded teaspoon of cream cheese filling in the center of each muffin.
  9. Top with remaining batter, spreading to cover cream cheese completely.
  10. Sprinkle with crumb topping.
  11. Bake at 350°F for 20-25 minutes.
  12. Transfer to wire rack to cool.



    Sunday, October 30, 2011

    Bread for the Journey

    I love this plant.
    OK.. I know you have seen a healthier potted Impatiens, but let me tell you why I love it.
    When it came to me in April as a gift from friends,
    its rich green leaves crowded for space in a profusion of deep pink blooms.
    I do not have a green thumb; so plants have to have some inner resilience of their own.
    This plant over the last months has bloomed and bloomed putting ever so many smiles on my face.
    But there have been times when leaf and bloom hung as a result of 'drought' in the pot -
    but when I mercifully remembered the needed water
    it happily raised itself up and continued to delight me.
    Then, came the day when I thought I surely had lost it.
    About three weeks ago leaves and flowers fell off
    and the plant looked like it was on its way out with other summer pots
    that were in the throes of end-of-season death.
    But I was reluctant (perhaps because of the guilt of knowing neglect) to just throw it out.
    It looked hopeless but I took it inside and gave it some water.
    The photo shows how the plant responded.
    Amazing, isn't it ?

    I was looking at this plant and thought about how important water is to this plant --
    and the life-giving effect water has on even a dying plant !
    My plant needs water to grow.
    How often and how faithfully it is given water determines the growth rate --
    somewhere between survival and thriving!

    So it is with my spirit.

    It has a God-given resilience but how it grows/survives/thrives is up to me.
    Do I give it the water of life ?
    Jesus said He is the water that we need!
    How often, how faithful am I in spending time in God's Word,
    in lifting my voice in prayerful relationship with Him ?
    I think of times in my life where through neglect I have allowed my spirit to droop,
    and even come close to dying.
    But, it is never too late to drink of the Water of Life
    and restore it to health and thriving growth once again !

    Rev 21:6
    " I am Alpha and Omega, the beginning and the end.
    I will give to him that is thisty of the fountain of the water of life freely."

    Saturday, October 29, 2011

    Maple Glazed Sour Cream Doughnuts


    There is nothing like gathering your family and friends around when the oil in the pot is ready to fry up some homemade doughnuts.  You might. ..just forget about those doughnut stores!
    • 3 1/4 cup all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoons instant yeast
    • 1 teaspoon salt
    • 2 eggs
    • 2/3 cup sugar
    • 1/4 cup melted butter, slightly cooled
    • 2 teaspoons maple flavoring
    • 1 cup sour cream
    • Vegetable oil for frying
    • 2 cups icing/powdered sugar
    • 1 teaspoon maple flavouring
    • 1/2 cup whipping cream
    1. In a medium bowl, stir together the flour, baking soda, baking powder, yeast and salt.
    2. In another medium bowl beat the eggs and sugar together with a hand mixer until thick.
    3. Add the cooled butter, maple flavouring and sour cream to the egg/sugar mixture.
    4. Stir in the dry ingredients a bit at a time until it is all mixed in.
    5. Cover and refrigerate for one hour or up to four hours.
    6. Remove from refrigerator and roll out the dough on a floured surface to about 3/4 inch thick.
    7. Cut out doughnuts and place on a slightly floured surface, cover them with a clean tea towel and allow to sit 30 minutes.
    8. In a large heavy saucepan, heat enough oil to come up 1 1/2 inches deep.  Heat the oil to 350 F. Never leave oil on the stove unattended!  Ever!
    9. Fry several at a time, turning once when underside is browned.
    10. Remove from hot oil to a cooling rack that is set over a cookie sheet (which has parchment paper on it for easy clean up)
    11. Once the doughnuts have been fried, dip them in the glaze, smoothing with your fingertips and replace on the cooking rack to dry.
    Glaze
    • 2 cups icing/powdered sugar
    • 6 - 8 tablespoons heavy cream
    • 2 teaspoons maple flavouring
    Stir together in a bowl about the right size to dip your still warm doughnuts.  Add a bit more cream if necessary. I usually put on thin plastic gloves and spread it evenly with my fingertips.
    Return to cooking rack until dry.

      Friday, October 28, 2011

      Lasagne



      I think we can all admit...it's the season to change a few our our cooking routines. I sort of like the thought of cleaning up the BBQ and letting the garden take care of itself for the winter months, meanwhile we can cook up some of those warm comfort foods that remind us of the cooler days to come. Today I want to share with you our favorite lasagne dish, which brings comfort on any cold rainy, snowy day. This recipe takes a bit more effort, but if you make it in advance, you have the rest of the day to relax.

      Lasagne
      • one pound farmer sausage
      • 1 pound lean ground beef
      • 1/2 cup minced onion
      • 2 cloves garlic, crushed
      • 1  (28 oz) can crushed tomatoes
      • 2 (6 oz.) cans tomato paste
      • 2 (6 oz.) canned tomato sauce
      • 1/2 cup water
      • 2 tbsp. white sugar
      • 1 1/2 tsp. dried basil leaves
      • 1/2 tsp. fennel seeds
      • 1 tbs[.salt
      • 1/4 tsp. black pepper
      • 4 tbsp. chopped fresh parsley
      • 12 lasagna, oven ready.
      • 16 ounces ricotta cheese
      • 1 egg
      • 1/2 tsp. salt
      • 3/4 pound mozzarella cheese, sliced
      • 3/4 cup grated Parmesan cheese
      Method:
      1. In a large Dutch oven, cook chopped sausage, ground beef, onion, and garlic over medium heat until well browned.
      2. Stir in crushed tomatoes, paste, sauce and water.
      3. Season with sugar, basil fennel seeds, salt, pepper and 2 tbsp. parsley.
      4. Simmer covered, for about 1 1/2 hours, stirring occasionally.
      5. In a mixing bowl, combine ricotta cheese with egg and remaining parsley and 1/2 tsp. salt.
      6. Preheat oven to 375 degrees.
      7. Assemble: spread 1 1/2 cups of meat sauce in the bottom of a 9x13 baking dish.
      8. Arrange 6 noodles lengthwise over meat sauce.
      9. Spread with one half of the ricotta cheese mixture.
      10. Top with a third of mozzarella cheese slices.
      11. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
      12. Optional; Cover with foil to prevent sticking or spray foil with cooking spray.  Make sure the foil does not touch the cheese.  I usually do not cover mine with any anything.
      13. Bake in preheated oven for 25 minutes or until all the cheese is melted and slightly browned.
      14. Bake it longer 45-60 minutes if lasagne has been refrigerated for a few hours.  Bake until heated and cheese has melted on top.
      It's easy to make in advance, up to a day or two, and warm it up as family or company arrives on the door step.  Complement it with your favorite salad and  my favorite bun recipe.

        Thursday, October 27, 2011

        Dessert Pizza

        To my way of thinking dessert is the way to end a meal so why not have a dessert pizza especially when you are already making pizza for supper. This is easy to put together. Use your favorite pizza crust..homemade or bought, your favorite filling, make a streusel and a little glaze and you are good to go. I used my daughter Brenda's recipe for the crust. Blueberry or cherry pie filling can be used instead of apple or if you have a large crowd to feed make one of each!  I'm thinking pears would be delicious as well.

        Ingredients and Instructions:

        Dough:
        • Recipe yields 3 pizza crusts..using 12 inch pizza pans
        • Freeze extra pre-baked pizza crusts if not using right away.
        • You need 1 crust for this dessert
        • 1 1/2 cups plus 3 tablespoons warm water
        • 2 tablespoons oil
        • 2 tablespoons sugar
        • 1 teaspoon salt
        • 2 tablespoons milk
        • 4 1/2 cups flour
        • 2 teaspoons instant yeast
        • Mix and knead until well blended.
        • Place dough in a greased bowl, cover and let rise till doubled in bulk.
        • Divide dough into 3 pieces and roll out to fit 3 pizza pans. 
        • Let rise 40 minutes. Pre-bake crust at 425º for 8 minutes.
        • Now you are ready to spread on the filling and streusel.
        Apple Filling:
        • 4 apples, (approx 4 cups) peeled, cored, and sliced..I used McIntosh
        • 2 tablespoons butter
        • Saute apples in butter until tender.
        Streusel:
        • 1/2 cup quick cooking oats
        • 1/2 cup flour
        • 1/2 cup brown sugar
        • 2 teaspoons cinnamon
        • 1/4 cup butter, softened
        • Mix dry ingredients and cut in the butter with a pastry blender or by hand until mixture is crumbly.
        Glaze:
        • 1 cup icing sugar
        • 2 tablespoons milk
        • 1 teaspoon vanilla
        • Blend well until smooth.
        1. Spread apple filling over pre-baked pizza crust.
        2. Sprinkle streusel over top and bake at 425º for 15 minutes or until crust is golden in color. If you like the crust a bit crunchy like we do, bake it a little longer.
        3. Cool for 10 minutes, then drizzle with glaze.
        4. Yield: 10 slices 

        Wednesday, October 26, 2011

        Scalloped Potato Bake

         

        This recipe does not include flour so it is gluten free.

        Ingredients

        • 1 1/2 cups heavy cream
        • 1 sprig fresh thyme
        • 2 garlic cloves, chopped
        • 1/2 cup chopped onion
        • 2 Tablespoons butter plus enough to butter the casserole dish
        • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
        • Salt and freshly ground black pepper
        • 1 cup grated white cheddar cheese

        Directions

        Preheat the oven to 375 degrees F.
        Carmelize diced onion in 2 tablespoons of melted butter in a saute pan.
        In a saucepan, heat up the cream with a sprig of thyme and chopped garlic.
        While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper, sprinkle some of the carmelized onion on top. Remove cream from heat, then pour a little over the 1st layer of potatoes. Top with some grated cheddar. Repeat this for 2 more layers. Bake, uncovered, for 45 minutes. At this point if you desire you can top the baked scalloped potatoes with a little more cheese and broil until the cheese browns.
        Since this recipe used heavy cream instead of making a white sauce this dish is gluten free.


        Tuesday, October 25, 2011

        Chocolate Chiffon Cake


        Calling all chocolate lovers!
        This recipe is one my mom hand wrote on the back of 
        an old recipe book. I'm sure it was one of those that came
        from a friend over the phone. 
        Moist chiffon cake, draped in chocolate ganache
        is sure to please those looking for that not too sweet cake,
        with all the goodness of rich creamy frosting.
        When serving, top with fresh raspberries and a dollop of whipped cream.

        Ingredients:
        • 1 1/2 cup boiling water
        • 1/2 cup cocoa powder
        • 1 3/4 cups flour
        • 1 3/4 cups sugar
        • 1 1/2 tsp baking soda
        • 1 tsp salt
        • 1/2 cup vegetable oil
        • 7 large eggs, separated
        • 1/2 tsp cream of tarter
        • 1 tsp vanilla
        Method:
        1. Mix cocoa powder and water together. Stir well, and allow to cool. 
        2. Once cooled, add flour 1 1/2 cups sugar baking soda and salt.
        3. Beat egg whites together with cream of tarter until soft peaks form. Add remaining 1/4 cup of sugar, and beat until egg whites are stiff.
        4. Add slightly beaten egg yolks, oil, cocoa mixture and vanilla to egg whites and using a spatula, fold gently into the whites until everything is well blended. 
        5. Pour into ungreased tub pan and bake at 350º for 60-70 minutes. 
        6. Invert pan and allow to cool. Remove to cake plate. This cake freezes well up to a month.
        Chocolate Ganache Ingredients:
        • 1 cup heavy cream
        • 4 ounces good quality milk chocolate, chopped into small pieces
        • 5 ounces good quality dark chocolate, chopped into small pieces
        • 2 tsp vanilla or rum extract
        Method:
        1. In a heave sauce pan heat cream until just boiling. Make sure you stay with it so it does not scorch or boil over. It only takes several minutes.
        2. Remove from heat, stir in chocolate until completely melted. Add extract.
        3. Cool slightly until ganache begins to thicken, stirring occasionally.
        4. Pour slightly warm, thick ganache over cake. 




        Monday, October 24, 2011

        Cinnamon Bun Class 101

        Many years ago, as a teen-ager, I looked up a cinnamon bun recipe in the old Mennonite Treasury and went about to make them. They turned out like good hockey pucks . . . but I loved cinnamon buns too much to give up so soon. The next time I tried, they turned out pretty good and I've been making good ones now for over thirty years.
        So, with this recipe I thought I'd throw in a little yeast class. The things I have learned about yeast baking are not from a book, just from experience. There are basically two kinds of yeast out there now:
        1) traditional yeast (active dry yeast)
        2) and instant yeast (quick rise).
        Traditional yeast works best when pre-mixed with a Tbsp of sugar and dissolved in warm water, allowing it to sit for 10 minutes before adding to the dough. What I have found is that traditional yeast dough can be punched down several times and it won't lose its "rising power" too quick. However, it is less forgiving when it comes to heat - you can actually kill it if it's mixed with very hot liquids. (That is what happened the first time I made cinnamon buns.)
        Instant yeast can be added to the flour or directly into the wet dough as it's being mixed. It is not as fussy with hot temperature. It can be mixed in the traditional way with sugar and warm water - but does not have to be.
        I hope this helps with some of the fear and confusion about yeast baking. I use instant yeast now, because it's quicker and easier to use.
        another tip: Yeast doughs need a draft-free space to rise. Covering the dough with a clean tea towel and a large plastic bag helps to keep the temperature in the bowl just right for rising.The towel keeps the plastic from sticking to the dough.
        Now . . . for the cinnamon buns . . .
        I adjusted this recipe to be made in a Kitchen Aid. (It will yield 24 - 30 buns) If you have one, try it in there, using the whisk to beat the eggs and sugar, then the liquids and some flour, then switch to the hook attachment, kneading for about 5 minutes when all the flour is mixed in.
        If you have to do this by hand... in a large bowl, use an electric beater to beat the eggs and sugar. Stir in the wet ingredients and then the flour. With the final few cups of flour you will have to use your hands. It helps to put oil on your hands to work all the flour in well, kneading until it's smooth and elastic feeling.

        Ingredients:
        • 4 large eggs
        • 1/3 cup sugar
        • 1 cup milk, scalded
        • 1/2 cup butter
        • 3/4 tsp salt
        • 1/2 cup ice cold water
        • 2 Tbsp instant yeast
        • 5 1/2 cups unbleached flour
        Filling:
        • 1/4 cup melted butter
        • 1 1/2 cups brown sugar
        • 1 Tbsp cinnamon


        Method:

        1. Heat or scald milk and salt, adding butter and stirring to melt. Add cold water to cool slightly. The liquids should be hot but not so hot that you can't hold your pinky in there. Set aside.
        2. In mixing bowl, beat eggs and sugar well.
        3. Slowly add very warm liquids to egg mixture, stirring all the time.
        4. Add 2 cups flour mixed with yeast, mix well with liquids, then continue adding one cup at a time, beating with hook attachment or stirring each in well using a wooden spoon.
        5. Knead for several minutes, until smooth and elastic-like.
        6. Cover with clean tea towel and plastic. Let rise for 60 - 90 minutes. (until double in size)
        7. Loosen along sides to deflate the dough and divide in half.
        8. On floured surface, shape into rectangular shape with hands. Roll each half out to about 12 X 18 inches. Spread with melted butter and sugar/cinnamon mixture.
        9. Roll up jelly roll style, cut into thick slices and place on well greased or parchment paper lined pans.
        10. Cover loosely with plastic and rise for 60 minutes. Bake at 350F for 20 - 25 minutes.

        Icing / Frosting:

        Mix the left over melted butter, or melt 2 Tbsp, and mix with about 2 cups confectioner's sugar and enough milk to desired spreading consistency. If you ice them when cooled off, the frosting can be quite thin, if you ice them while warm, the icing should be thicker.

        Freeze the buns in the pan, inside a plastic bag. To serve, cover pan with aluminum foil and re-heat at 350F until warmed through. They will be as though they were just baked.

        Sunday, October 23, 2011

        Bread for the Journey

         This is our church library and the Sunday School class I attend happens right here. Every Sunday our teacher assigns a chapter of the Bible to be read during the week..and to read the chapter at least once a day. The following Sunday we discuss the chapter and share what we have learned from it. Sometimes I read another version of the Bible to better understand the passage. By the end of the week I remember more than I would have just reading it one time. And as I read it again and again I discover new truths. If you haven't used this method of reading your Bible I'd encourage you to do that.

         This week we are reading Psalm 19. And the verse that summarizes up the chapter for me is verse 14. 
        "May the words of my mouth and the meditation of my heart be pleasing in your sight, O Lord, my Rock and my Redeemer."  (NIV)

        Saturday, October 22, 2011

        Farmer Sausage Borscht for a Crowd



        This is another hearty thick soup that I made for our small church group. It is both economical and perfect to pair with some buns and a salad. You will need a large stock pot that holds 12 liters. It can be made a day in advance, refrigerated and then warmed very slowly over low heat so as to avoid scorching the bottom.
        • 1 1/2 rings smoked farmer sausage or 3 pounds of other smoked mild sausage
        • 2 jumbo onions diced fine
        • 12 medium potatoes, peeled and diced
        • 10 carrots, peeled and sliced
        • 2 - 28 ounce cans diced tomatoes
        • 2 tablespoons "Better than Bouillon" vegetable base (look by the bouillon cubes)
        • 1 tablespoon salt
        • 2 chili peppers diced fine (I used fresh but you can use 2 teaspoons of dried chili peppers)
        • 2 medium cabbages, quartered and sliced about 1/4 inch thick
        • 1 packet of fresh dill weed (in the produce section) chopped fine
        1. Brown the farmer sausage and onion in your very large stock pot until nicely browned.
        2. Add 2 cups of water to de-glaze the bottom of the pot and simmer for 10 minutes while you prepare vegetables.
        3. Add all the rest of the vegetables and seasonings but the cabbage and dill weed in order.
        4. Stir well.
        5. Add the cabbage last,  filling your pot up two inches from the top.
        6. Add water to come level with the top of the cabbage.
        7. Bring to a boil and add in the chopped dill weed.
        8. Simmer  and stir occasionally on low heat for 4 hours.
        Serves 25

        Friday, October 21, 2011

        Brown Dish Casserole


        This is a very old comfort dish recipe that I found in the Mennonite Treasury when I was still a teenager. I have a fond memory of my dad giving me high praises for it! When my kids had extra curricular activities after school, it was convenient to put this dish in the oven before taking them to their respective games or music lessons and having a meal ready when we came home. It was one of them that named it the brown dish casserole because I happen to always make it in the same dish. When the aroma greets you as you walk in the door, you just want to pull out some good grain bread and soak up all the juices.
        Ingredients:
        • 1 lb lean ground beef
        • 1 tsp salt
        • 1/2 tsp Lawry's seasoning salt
        • pepper
        • 1 onion, sliced thin
        • 2-3 peeled potatoes, sliced
        • 1/2 bag frozen peas or green beans (2-3 cups)
        • 1 can tomato soup, mixed with 1 can water
        • 1 bay leaf
        Method:
        1. Brown meat, seasoning it with salt, pepper and a good sprinkling of seasoning salt.
        2. Spread into deep casserole dish. (For size .... it should be able to hold 8 c water with an inch to spare)
        3. Layer sliced onion, potatoes and vegetables on top.
        4. Pour diluted tomato soup over everything, add bay leaf and cover with lid.
        5. Bake at 350F for two hours.
        6. Serve with fresh bread and a salad.


        A huge thank you to Wendy from Winks for hosting us in their booth this weekend at the West Coast Women's Show. If you are local and attending ... be sure to visit her corner of the building. It's beautiful!


        Posted by Picasa

        Thursday, October 20, 2011

        Orange Blueberry Muffins


        This is a nice orange flavored muffin and the blueberries are a perfect compliment of flavors. Very easy to make, and freezes well. Perfect to tuck into lunches, or serve with breakfast along with a granola yogurt parfait.
        • 1 whole orange washed well, cut into pieces
        • 1/3 cup oil
        • 1 egg
        • 1/2 cup buttermilk or sour milk by adding a teaspoon of lemon juice to the cup and filling with regular milk letting it sit for a few minutes before using
        • 1 1/2 cups flour (try substituting 1/2 cup of oat or wheat bran for 1/2 cup of flour for more nutrition value)
        • 2/3 cup sugar (I used a 1/2 cup)
        • 2 teaspoon baking powder
        • 1 teaspoon baking soda
        • 1 cup blueberries, fresh or frozen (do not thaw)
        1. Wash the orange very well, and cut into smaller pieces peel pith and all only discarding the navel and heavy thick white piece in the middle of the orange.
        2. Place the orange, oil, egg, milk into the blender and blend well till the orange is completely blended and no chunks left.
        3. Mix all dry ingredients together into a separate bowl.
        4. Stir in the blueberries.
        5. Pour over the liquid ingredients and gently stir the mixture together, only until the flour is moistened.
        6. Spoon the batter into greased muffin tins.
        7. Bake at 375 for 20-25 minutes. (my oven always bakes them in 18 minutes so check you muffins before that time.
        8. Cool in the pan for 10 minutes til they are easy to touch and the muffins come out of the tins much easier after they have cooled a bit.
        Tip - If you make muffins and they are a little larger, which leaves one or two muffin tins without batter in them, add a little water to keep any possible damage to the pan from happening if left dry, and it also adds moisture in the oven while baking to ensure moist delicious muffins.

        Wednesday, October 19, 2011

        Chicken Tortellini Soup


        This soup has loads of flavour.
        It's easy to make and satisfies even the heartiest appetite.

        • 2 900 ml./1 qt. cartons Chicken broth ( I used low sodium)
        • 1 284 ml./10 oz can of cream of chicken soup (undiluted)
        • 3 cooked chicken breasts, cut into cubes
        • 1 cup coarsely chopped onion
        • 2 stalks celery, sliced
        • 1 cup carrots, peeled and chopped
        • 1/2 cup vermouth, sherry or water
        • 2 cups water
        • 2 garlic cloves, minced
        • 2 Tablespoons chopped fresh basil or 1 teaspoon dried basil
        • 1/2 teaspoon dried oregano
        • 1 cup coarsely chopped broccoli, florets and stems
        • 7 oz. package cheese filled fresh tortellini
        • salt and pepper to taste
        • Freshly grated Parmesan cheese
        1. In a large soup pot or Dutch oven, combine chicken broth, cream of chicken soup , chicken, onions, celery, carrots, vermouth, water, garlic, basil and oregano.
        2. Bring to a boil.
        3. Turn down to simmer and cook until vegetables are tender.
        4. Meanwhile, in a separate large pot, bring water to boil.
        5. Add salt and tortellini and cook according to package directions.
        6. Drain tortellini and set aside.
        7. Add broccoli to soup pot and cook for an additional 5 minutes.
        8. Taste and adjust seasonings if needed.
        9. Add tortellini to soup.
        10. Serve and pass Parmesan cheese to sprinkle on top of soup.

        Tuesday, October 18, 2011

        Buttermilk Biscuits

        Buttermilk biscuits...flaky, soft and fresh from the oven...are a quick and simple treat.  We have been enjoying them recently with a variety of fresh jams.


        • 2 1/2 cups flour
        • 2 1/2 teaspoons baking powder
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon salt
        • 2 Tablespoons sugar
        • 1/2 cup butter, cold
        • 1 egg
        • 1 cup buttermilk
        1. Combine flour, baking powder, soda, salt and sugar.
        2. Cut in butter, using a pastry blender to form a mixture of coarse crumbs.
        3. Whisk together buttermilk and egg.
        4. Add to crumbs, and mix gently to form a soft dough.  
        5. Turn onto flour surface, and knead gently about ten times. 
        6. Pat into a 3/4-inch thick round.
        7. Use a biscuit cutter of your choice (I use 2 1/2" round) and place on parchment lined or buttered baking sheet.
        8. Bake at 400°F until golden (about 12-15 minutes).

        These biscuits are best fresh from the oven...but can be frozen and re-heated later.  They are also great split...and used as a 'shortcake'  with fresh fruit and ice-cream for dessert.

        Monday, October 17, 2011

        Lemon Dessert Squares - Gluten free


        This is one of my family's favourite desserts .

        Base - (can be used for any dessert calling for crumb base)
        • 1/2 cup butter
        • 1/2 tsp salt
        • 2 tbsp sugar
        • 1/2 cup (Julie's German-pancake flour mix) found here
        • 1/4 cup white corn flour
        • 1/4 cup potato starch or tapioca starch (or combo of both)
        • 1/2 cup of almond flour or finely ground almonds
        1. melt butter
        2. blend dry ingredients together
        3. stir in melted butter
        4. press mixture into a 9x12 baking pan (using a sheet of parchment paper, or plastic wrap over mixture to press evenly in pan is helpful)
        5. bake for 15 minutes in a 350 degree oven.
        6. cool
        Filling
        • 1 - 8 oz package of cream cheese
        • 1 cup icing sugar
        • 2 packages of lemon pudding and pie filling - or three if you want a higher square. 
        1. Whip 8 oz. package of cream cheese with 1 cup icing sugar until smooth and spread onto cooled base.
        2. Prepare 2 packages of lemon pie filling according to pkg instructions - I use slightly less water than called for (or make your own from-scratch lemon pie filling)
        3. Spread cooled lemon filling over cream layer
        Topping
        • 1 1/2 cups whipping cream
        • 1/4 cup sugar
        • 1 tsp vanilla
        • 3/4 cup toasted almonds
        1. Whip cream with sugar and vanilla until stiff
        2. Spread over lemon filling
        3. Sprinkle toasted almonds over the top
        • Chill in fridge for a few hours before serving.

        Sunday, October 16, 2011

        Bread for the Journey

        When you belong to a family there is a connection between the members.
        It's the same when you belong to the family of God.
        If you are a believer you know what I am talking about.

        When we are on holidays we often come across the word of God
        being proclaimed in the most interesting ways.
        There is an instant connection to the truths in the message.

        Along our way we meet other believers who also belong to God's family,
        and again there is an instant connection.
        We like to attend church on our holidays.
        We feel connected when we go even though we are visitors.
        Our connection to these strangers is through our relationship with Jesus.

        The family of God has room for everyone.
        God's Word points us to the truth,
        and it is like a road map that leads to Jesus.

        Jesus loves you.
        He has room in His family for everyone.


        Saturday, October 15, 2011

        Italian Bake

        My son was coming home for supper and I thought he would like this dish. He loved it although he requested a tomato soup gravy to go with it. Add a salad and you have a wonderful meal.
        This reminds me of shepherd's pie pizza style but with a puffy golden dough topping instead of mashed potatoes.

        Dough:
        • 1 1/2 cups flour
        • 2 teaspoons sugar
        • 1/4 teaspoon salt
        • 1 tablespoon yeast
        • 2 tablespoons olive oil
        • 3/4 cup warm water
        1. Pulse dry ingredients in a food processor. With motor running add water and oil just until mixture forms a ball.
        2. Place dough on a lightly floured surface and knead until smooth..about 10 turns.
        3. Place in an oiled bowl, cover and let rest for 15 minutes.
        Filling:
        • 1 1/2 lean ground beef
        • 1 garlic clove, minced
        • 1 tablespoon Italian seasoning
        • 1/2 teaspoon salt
        • 1/2 teaspoon pepper
        • 1 cup green peppers, chopped..I used red, green, and orange for color
        • 1/2 cup of mushrooms, sliced
        • 1 1/2 cups zesty spaghetti sauce or use your favorite tomato based sauce
        • 2/3 cups pepperoni, chopped
        • 1/4 cup olives, chopped..optional..I used olives but then omitted the salt
        • 3 cups of shredded cheese..tex mex is our favorite blend
        • 2 tablespoons cornstarch
        • 8 to 10 pepperoni slices for the top
        • Sprinkle of Italian Seasoning
        • Your choice of fresh chopped herbs..optional
        1. Crumble ground beef into a frying pan, add garlic and seasonings. Stir until beef is browned.
        2. Add peppers, mushrooms and sauce.
        3. Stir in cornstarch, chopped pepperoni, olives, and 2 cups of the cheese and cook for a few more minutes, until bubbly.
        4. Pour beef mixture into an 11" x 7" baking dish. (approx size)
        5. Roll out dough to fit over the meat mixture.
        6. Bake at 400º for 20 minutes.
        7. Then sprinkle remaining cup of cheese on top and arrange pepperoni slices over the cheese. Sprinkle a little Italian seasoning over all and bake for another 10 minutes till cheese is melted and pepperoni slices turn up at the edges.
        8. If you like sprinkle fresh chopped herbs on top..it does make the dish look pretty.
        9. Place dish on cooling rack and wait a few minutes before serving.
        10. Yield: 8 servings

        Friday, October 14, 2011

        Roasted Tomato Soup


        A basket of tomatoes has been staring at me for the last few days. I had finished making salsa, had frozen about 20 pounds and thought I still should try to make some savory home-made tomato soup. I've had a wonderful crop of Beefsteaks this year and covering the tomatoes with plastic has given us a longer growing season.  I've heard people talk about roasted tomatoes and it did not take long and I found something to do with that basket and soon my work became pleasurable and rewarding as I enjoyed cutting them into quarters and placing them on cookie sheets waiting for the end results.  The smell of tomatoes and garlic roasting were enough to send all the kids home again to test this freshly made soup.

        Roasted Tomatoes
        • 8 pounds tomatoes, cut into quarters or halves
        • 8 garlic cloves unpeeled
        • 8 Tbsp. olive oil
        • 2 Tbsp.sea salt
        • 2 medium onions chopped
        • 2 tsp dried oregano
        • 4 tsp sugar
        • 2 Tbsp butter
        • 6 cups chicken stock
        • 1 cup heavy cream
        • 1/2 tsp red pepper flakes
        • salt and pepper to taste
        Instructions
        1. Preheat oven to 350 degrees.
        2. Arrange tomatoes on a large baking sheet lined with heavy duty aluminum foil. ( I used two cookie sheets)
        3. Add unpeeled garlic to tomatoes.
        4. Drizzle 6 Tbsp of the olive oil over the tomatoes and sprinkle with salt and pepper.
        5. Roast tomatoes for 1 hour, let them cool and meanwhile peel the garlic
        6. Cook onions, butter, oregano and sugar in 2 Tbsp. olive oil  in a heavy pot over medium heat.
        7. Add tomatoes, garlic, stock and simmer, covered for 20 minutes.
        8. Puree the soup with an immersible blender or else you can pour the soup into a regular blender and puree.
        9. Puree the seeds and skin all together. You can opt to force this through a mil, but I just left it and was happy with the chunkier results.
        10. Add cream, salt and pepper to taste and simmer a few minutes to reheat the milk.
        11. Garnish with fresh basil or add some fresh home-made pesto.
        This soup freezes well for the cool winter nights ahead and most of all, you need to know how wonderful it is to compliment any soup with  Anneliese's No Knead Bread.

        Thursday, October 13, 2011

        Chicken Enchiladas for a Crowd


        I'm posting Anneliese's Chicken Enchilada's  but I'm making it for a crowd this time. You can serve a main dish for thirty to forty people  depending on your side dishes without it being excessively expensive. If you buy fresh fryers and roast them yourself you can see that I spent under $1 per person for the meat. If you are willing to grate your own cheese and shop for the canned items on sale. .you have a pretty reasonable meal.
        Make Dorothy's salsa  to go with tortilla chips. Add a fresh green salad to the table and you are set. I have the instructions broken down for a 2 day process simply because it makes the day or two before your party more relaxed. 

        • 5 kilograms of whole chicken fryers (about 3)
        • Cajun seasoning 

          Enchilada Sauce ingredients:
          • 1/2 cup butter
          • 1/2 cup flour
          • 6 teaspoons cumin
          • 6 teaspoons taco seasoning
          • 6 teaspoons chili powder
          • 1 tablespoon salt
          • 12 cups broth reserved from day one 
          • 2  ~ 398 ml/14 ounce cans tomato sauce
          • 2 ~ 156 ml/5.5 ounce cans tomato paste
          • 3 cups sour cream
          Chicken Filling ingredients:
          • 1 large jumbo onion or two medium to large, diced
          • 2 green peppers, diced
          • 1/2 cup butter
          • 10 solid packed cups of diced chicken 
          • 4 small cans green chili peppers
          • 2 large jalapeno peppers minced fine (use rubber gloves)
          • 4 cups Tex-Mex cheese or cheddar
          • about 6 cups of Enchilada sauce 
          • 40 small tortillas
          • remaining enchilada sauce
          • 5 cups Tex Mex cheese (to sprinkle over top)
          Day one
          1. Put  fryers in a large roasting pan and sprinkle well with Cajun seasoning and cover.
          2. Bake at 350 for about 1 1/2 hours. Test the  meat to be done by sticking a fork in the thickest part of the white meat. The juices should run clear. The thigh should easily break apart from the rest of the chicken. Remove the pan from the oven and set aside to cool (about 30 minutes).
          3. As soon as the meat is cool enough to handle. .remove the meat from the bones. .dicing as you go. Refrigerate overnight.
          4. Put the bones and the juices from the pan in a large stock pot and cover with 4 litres of water.
          5. Cover the pot, bring to a boil and then simmer  for 3 hours. Remove from heat. Allow to cool for 1 hour and then strain the broth into a container with a lid to refrigerate. You should have about 1 ice cream pail full of broth (4 liters) Discard the bones.
          6. The next day before you use the broth. ..discard the chilled chicken fat at the top of the broth.

          Day two  
           Make Enchilada Sauce
          1. Melt the butter and add the flour and stir until the flour begins to bubble.
          2. Add all the remaining enchilada sauce ingredients except for the sour cream and cheese.
          3. Simmer on low for one hour. . .stirring occasionally.
          4. Add the sour cream.
           Put together Enchiladas
          1. Put the diced chicken in a large bowl.
          2. In a fry pan melt the butter and add the onion, green pepper and jalapeno pepper. Fry until tender crisp. Add to the chicken.
          3. Add the green chili peppers, cheese and  6 cups of enchilada sauce.
          4. Mix well.
          5. Lay out 40 tortillas on your counter and  put a spoonful of filling on each tortilla, dividing up all the filling. Roll up and lay in pans which you have sprayed with cooking spray. I used three large foil roasting pans.
          6. Cover with remaining enchilada sauce and sprinkle with cheese and bake at 350 F. uncovered for one hour.

          Wednesday, October 12, 2011

          Platz

          20 years ago our youngest daughter sang in the
          Pacific Mennonite Children's Choir.
          She brought this recipe home after having it at one of the other choir members homes.
          Her note on the hand written recipe said,
          VERY GOOD LIGHT CAKE.
          She was right.
          Here I have used blackberries, but you could also use,
          blueberries, plums, apricots or peaches.
          Ingredients - for cake
          • 2 eggs
          • 1/2 cup sugar
          • 1/2 cup Crisco shortening
          • 1/4 cup milk
          • 2 tsp baking powder
          • 1/2 tsp salt
          • 1/2 tsp vanilla
          • 1 1/2 cup flour
          • fruit to cover cake, fresh or frozen
          Ingredients - for topping

          • 1 1/4 cup flour
          • 3/4 cup sugar
          • 1/2 cup butter
          • 1 tsp vanilla
          Method:
          1. Beat together eggs and sugar until creamy. Add Crisco and beat well.
          2. Add remaining ingredients and beat just until all the dry ingredients are incorporated.
          3. Dump batter into a small greased cookie sheet. Top generously with fresh or frozen fruit.
          4. To make crumble topping, stir together flour and sugar. Cut in butter until it becomes small crumbly pieces. Sprinkle with vanilla and toss with hands, then immediately sprinkle over fruit.
          5. Bake in 350º oven for 25-30 minutes or until tooth pick comes out clean.
          Don't forget to visit our Facebook discussion page to enter to win two tickets to the West Coast Women's Show!  The random winner will be chosen Thursday afternoon.


          Tuesday, October 11, 2011

          Asparagus Casserole


          This is a variation on the all time favorite Thanksgiving Green Bean Casserole. I was at the store and noticed a good deal on asparagus and decided to try the dish with asparagus instead of green beans. Here's the recipe I tried and it was thoroughly enjoyed.

          Ingredients:
          2-3 Tablespoons of butter
          1/2 cup diced onions
          2 cups asparagus pieces (I used fresh aspargus)
          3 cups chicken broth
          1 (10-3/4 oz.) can cream of mushroom soup
          1 (2.8 oz.) can French-Fried onion rings
          1 cup grated cheddar cheese

          Directions:
          Preheat oven to 350 degrees F.
          Melt the butter in a large skillet. Saute the onions in the butter. Boil the asparagus in the chicken broth for up to 10 minutes and drain. Add the asparagus, mushroom soup, and onion rings to the onion mixture. Stir well. Pour into greased casserole baking dish (approx. 8x8 square) Bake for 20 minutes. Carefully top the casserole with the grated cheese and bake for an additional 10 minutes or until casserole is hot and cheese is melted.  I didn't add any extra seasoning because the broth, mushroom soup, and the cheese added enough salt for our taste. You could and probably should double this recipe and use a 9x13 baking dish because it vanished quickly.


          Visit us on Facebook.
          We are giving away two tickets to the West Coast Women's Show on the discussion page.
          Wondering why?
          You'll have to check the Kitchen Theatre Stage Schedule.

          Thanks Winks for donating the tickets!!

          Monday, October 10, 2011

          Sweet and Spicy Salsa Chicken



          When you feel pressed for time, you can still make a home cooked meal as an alternative to fast food. It is just so much better for you and will save money too.
          This is a tangy chicken dish with just a bit of bite, depending on how hot your taco seasoning and salsa is, combined with a touch of sweetness of the apricot jam.
          Forgot to take chicken out of the freezer? No problem, just put your chicken into the microwave for a  minute to thaw it enough to cut through.
          It takes no time at all to put together, and by the time the rice is cooked and salad is put together supper is ready, all under a 1/2 hour. Faster than the pizza delivery guy!

          1. Brown the chicken pieces in a bit of oil.
          2. Add the seasoning and water and cook for ten minutes.
          3. Add the apricot jam, and salsa and cook 20 minutes more.
          4. Serve over brown or white rice and some fresh veggies on the side.

          Sunday, October 9, 2011

          Bread for the Journey - Thanksgiving

          DSC09404
          Come, Ye Thankful People
          George J. Elvey
          Come, ye thankful people, come-
          Raise the song of harvest home
          All is safely gathered in
          Ere the winter storms begin.
           
          God, our Maker, doth provide
          For our wants to be supplied:
          Come to God's own temple, comeDSC09406
          Raise the song of harvest-home
           
          All the world is God's own field,
          Fruit unto His praise to yield:
          Wheat and tares together sown,
          Unto joy or sorrow grown.
           
          First the blade and then the ear,
          Then the full corn shall appear:
          Lord of harvest grant that we…
          Wholesome grain and pure may be.


          For the Lord our God shall come
          And shall take His harvest home:
          From His field shall in that dayDSC03726
          All offenses purge away-


          In the fire the tares to cast
          But the fruitful ears to store
          Give His angels charge at last
          In His garner evermore.

           
          Even so, Lord, quickly come
          To Thy final harvest-home: DSC03406
          Gather Thou Thy people in,
          Free from sorrow, free from sin;
           
          There, forever purified,
          In thy presence to abide:
          Come, with all Thine angels, come-
          Raise the glorious harvest home.
           

          Saturday, October 8, 2011

          Spinach and Artichoke Hors d'oeuvres


          This is a recipe I've had in my files for many years, but never made it until just recently. The most difficult part for me was to open the packaged Pillsbury crescent rolls. . . that is how easy it is! The recipe is large, but great for a crowd. Leftovers are good too.

          Ingredients:
          • 2 pkgs crescent rolls
          • 1 pkg frozen, chopped spinach, thawed and drained
          • 1 can artichoke hearts, chopped
          • 1 can water chestnuts, sliced, roughly chopped
          • 4 oz feta cheese
          • 2 cloves garlic, crushed
          • 1 pkg. Knorr vegetable soup mix
          • 1/2 cup mayonnaise
          • 1/2 cup sour cream
          • 1 oz parmesan cheese (for sprinkling)
          Method:
          1. Unroll crescent roll pastry and flatten on large (11X17 inch) cookie sheet. (I had a bit of pastry left over, so if you would want to use just one pkg and use a smaller cookie sheet, that would work. However, you'd have to adjust the topping amounts as well.)
          2. Bake pastry at 375 F for about 12 minutes, until golden.
          3. Mix all the rest of the ingredients, except for Parmesan cheese. (you can do up to here earlier in the day and refrigerate topping to spread on and bake just before serving.)
          4. Spread onto baked crust and then sprinkle with Parmesan.
          5. Bake at 375 F for another 12-15 minutes. Cut into small serving pieces. Makes 48 - 56 piecess.

          Friday, October 7, 2011

          Pumpkin Roll

          Pumpkin season is here! You can tell  that autumn is here by the calendar and the changing colors of the leaves but with our recent temperatures of + 32 Celcius it feels more like it's mid July!  Regardless of the weather the pumpkins have turned orange and are ready to be cooked up and pureed. Any puree not used immediately can be frozen for winter use. I usually make pumpkin pies and muffins but today I want to share a recipe for a pumpkin roll. It's slightly adapted from a recipe in an old Taste of Home magazine.

          Ingredients:
          • 3 eggs
          • 1 cup sugar
          • 2/3 cup pumpkin puree, you can use canned
          • 1 teaspoon lemon juice
          • 3/4 cup flour
          • 1 teaspoon baking powder
          • 1/2 teaspoon salt
          • 2 teaspoons cinnamon
          • 1 teaspoon ginger
          • 1/4 teaspoon nutmeg
          • 1 cup pecans, finely chopped
          1. Prepare a 15" x 10" x 1" baking pan, grease and line with waxed paper, then grease and dust with flour. Set aside.
          2. In a large bowl beat eggs on high for 5 minutes.
          3. Gradually beat in the sugar until mixture is thick and lemon colored.
          4. Mix in pumpkin and lemon juice.
          5. Combine dry ingredients except for the pecans and fold into pumpkin mixture.
          6. Spread batter into prepared pan and sprinkle chopped pecans on top.
          7. Bake at 375º for 15 to 18 minutes or until cake springs back when touched lightly.
          8. Immediately turn out on a tea towel dusted with icing (powdered) sugar.
          9. Peel off waxed paper. Roll cake in towel, starting from the narrow end. Cool.
          Cream Cheese filling:
          • 1  250g (8 oz) package cream cheese, softened
          • 1 cup icing (powdered) sugar
          • 1/4 cup butter, softened
          • 1 teaspoon vanilla
          1. Combine cream cheese, icing sugar, butter, and vanilla in a large bowl and beat until fluffy.
          2. Carefully unroll cooled cake. Spread filling over cake, roll up again, cover, and chill until serving.
          3. Dust with icing sugar.
          4. Yield: 8 to 10 delicious slices

          Thursday, October 6, 2011

          Calico Bean Bake ~ crowd size

          This is a tried and true recipe that serves 30...one that we served many times at a fall barn party in years gone by.   Then we multiplied the recipe many times over...and served it at a church BBQ over the  years.  


          • 4 pounds beans in tomato sauce
          • 4 pounds red kidney beans, drained and rinsed
          • 4 pounds lima beans or mixed beans, drained and rinsed
          • 1 pound bacon, cut into small pieces
          • 4 cups chopped onion
          • 4 cloves garlic, minced
          • 2 cups ketchup
          • 1/2 cup brown sugar
          • 4 teaspoons prepared mustard
          • 4 teaspoons salt
          • 1/2 cup vinegar
          1. Fry bacon until crisp.  
          2. Saute onions and garlic until tender.
          3. Mix ketchup, sugar, mustard, salt and vinegar. 
          4. Combine all ingredient.
          5. Place in roaster and bake at 325° F for 1 1/2 - 2 hours.
          Serve it with BBQ'd farmer sausage or Bavarian smokies...add a salad and fresh bread...and you have the delicious meal.


          If the party is over and there are beans left in the pot...freeze them in foil pans for another day.  They are just as good next time around!

          Wednesday, October 5, 2011

          Colorado Rocky Mountain High Cookies


          When I was in Colorado, to help my daughter pack to move to Canada, I went through her pantry and put together leftover ingredients of this and that to make a batch of cookies. They turned out tasting pretty good, except that they spread out too much. I've tried to re-create them since then and this is what I came up with.

          Ingredients:
          • 1/2 cup butter
          • 1/2 cup shortening
          • 1/2 cup brown sugar
          • 1/2 cup white sugar
          • 2 Tbsp pancake syrup
          • 2 eggs
          • 1 tsp vanilla
          • 1 3/4 cups flour
          • 2 tsp baking powder
          • 1 tsp soda
          • 1/2 tsp salt
          • 1 cup each, granola and oatmeal OR 2 cups oatmeal
          • 1 cup craisins (dried cranberries)
          • 1 cup coconut
          • 3/4 cups chocolate chips
          • 1/2 cup nuts, chopped or slivered
          • 1/2 cup Skor toffee bits
          Method:
          1. Beat butter and shortening well, adding sugar, syrup and vanilla. Continue beating until smooth, then blend in the eggs
          2. Mix flour, baking powder, soda and salt. Stir into wet ingredients.
          3. Add the rest of the ingredients, stirring until well blended.
          4. Drop by rounded Tbsp onto greased cookie sheets. Flatten just slightly.
          5. Bake at 350 F for about 12 minutes.
          6. Remove from cookie sheets with lifter, once cooled. Yield: 4 dozen cookies

          Tuesday, October 4, 2011

          Spring Rolls

          Here's a sure to please party appetizer.
          Fresh vegetables rolled in phyllo and baked to a golden brown.
          The dipping sauce is a must!

          Ingredients:
          • 1tbsp butter
          • 2 tsp freshly grated ginger root
          • 1 1/4 cup mushrooms, chopped fine
          • 3/4 cup shredded carrots
          • 1/4 cup each chopped parsley and cilantro
          • 1/4 cup thinly sliced green onions
          • 3 cups finely chopped napa cabbage
          • 1 cup bean sprouts, chopped up
          • 3 tbsp soy sauce
          • 1 1/2 tsp cornstarch
          • 1 tsp sugar
          • 1 tsp sesame oil
          • 2 drops Tabasco sauce
          • 6 sheets phyllo pastry, thaw as directed on package
          • 1/3 cup melted butter
          Method:
          1. In a small jar shake together soy sauce, sugar, sesame oil and Tabasco sauce. Set aside.
          2. Melt butter in a large fry pan. Add ginger and stir fry for 30 seconds.
          3. Add prepared vegetables and herbs. stir fry for 3 minutes. Do not over cook, the veggies should still have a bit of a crunch to them.
          4. Pour contents of jar over veggie mixture stirring constantly. It will thicken fast.
          5. Remove from heat immediately and allow to completely cool.
          6. Carefully unroll one sheet of phyllo at a time and lay on counter. Brush half of sheet lightly with melted butter and fold other half over, pressing lightly to make sure it sticks together. Work very carefully with phyllo as it is very delicate. Phyllo is in the freezer section of the grocery store. the directions on the box are very clear and it's a good idea to read the box for further instructions on how to handle and store.
          7. Take your cooled vegetable mixture and make row along one end of phyllo. Roll up in a jelly roll fashion forming a roll that is about 1 1/2 -2". Before you get to the end of the roll, run a small amount of butter along the end to help seal the roll. Continue until you have 6 rolls completed.
          8. Place rolls onto a parchment lined baking sheet and brush rolls with remaining melted butter. Score tops of rolls at 1" intervals for easy cutting after being baked.
          9. Bake at 375º for 15-20 minutes.
          Suggestion: spring rolls can be made up to 2 weeks in advance. Bake frozen rolls the same as fresh. They may take 4-5 minutes longer.

          Dipping Sauce:
          • 4 tbsp fresh squeezed lime juice
          • 3 tbsp rice vinegar
          • 4 tbsp sesame oil
          • 2 -3 garlic cloves, chopped fine
          • 3 tbsp honey
          • 1 1/2 tbsp fresh grated ginger root
          • 1/3 cup hoisin sauce
          • 1 tsp each chopped parsley and cilantro
          For optimal flavour mix all ingredients together in a blender and store in a non reactive container for 2-3 hours. Shake well and serve along side spring rolls.

          Monday, October 3, 2011

          Nasi Goreng / Indonesian Fried Rice


          One day I walked into our home church kitchen with this wonderful tantalizing aroma to find our pastor and family eating their supper before the kids club began. It not only smelled wonderful, it looked interesting, and I always like to try something new. It was an Indonesian fried rice, with lots of condiments, of course I asked for the recipe.

          • 2 cups of cooked rice (we like brown)
          • 1 lb. ground pork or any pork chopped into small pieces, ( I used tenderloin)
          • 1 onion chopped
          • 2 cloves of garlic
          • 1 teaspoon of Sambal chili paste (more if you dare)
          • 1 teaspoon of ground coriander
          • 4 tablespoon of Ketjap, which is a Indonesian soy sauce, can use regular if you can't find it, however it is easily found in the asian section of a large grocery store chain. If you live in Winnipeg, the Bake Oven carries it.
          1. Brown the pork with the onion and garlic, cook until pork is well browned and cooked through.
          2. Add the remaining ingredients. Stir in the cooked rice.
          3. Serve with any or all of the following condiments. My favorite is always a fried egg, easy over, on top of the rice.
          Condiments:
          • Peanuts
          • Raisins/Craisons
          • diced cucumber
          • diced tomatoes
          • chutney
          • diced peaches
          • more hot sauce if you can take the heat


          Sunday, October 2, 2011

          Bread for the Journey


          In this world you will have trouble. 
          But take heart! 
          I have overcome the world.
          John 16:33 NIV 


          So you think you have problems?
          Guess what?
          You are not alone!

          No matter what age we may be...
          we all have those 'terrible, horrible, no good, very bad days'.
          Troubles will come our way.
          Often there is no solution...
          not from our perspective.
          At times there are problems within the family...
          issues that are hard to accept.

          It may help to know that the 'saints' of the Bible had their struggles as well....
          and their families never had it all together either.

          This I know...
          that God has promised to give us strength to face the trials that come our way.

          God is our refuge and strength,
          an ever-present help in trouble.
          Psalm 46:1 NIV

          Life is not always fair...
          but God is always faithful!

          We are pressed on every side by troubles, but we are not crushed and broken. 
          We are perplexed, but we don't give up and quit. 
          2 Corinthians 4:8 NLT

          Dear God, thank you that you have promised you will never abandon us. 
          For all who are walking through deep waters at this time...
          I ask you to remove their fear and help them to put their trust in you.
          Wrap them in your unconditional love today...
          and give them the strength to go on.
          In Jesus name,
          Amen.



          Saturday, October 1, 2011

          Zucchini Stuffed Peppers


          I had extra orange peppers in my fridge and was hungry for stuffed peppers.
          I wondered how it would work to stuff them with a quiche mixture.
          We loved the result and I'll make them again.
          It's also one more recipe for that bumper zucchini crop.
          Because we're empty-nesters, this recipe will only serve 2
          but you could easily double or triple the recipe.

          • 2 medium sized yellow, orange or red bell peppers
          • 1 egg
          • 1/2 cup milk
          • 1/2 cup shredded zucchini (pat out on paper towel to absorb excess moisture)
          • 1/4 cup shredded cheddar cheese
          • 1/2 cup shredded Swiss or Gruyere cheese
          • 1 rounded tablespoon snipped fresh chives
          • 1 tablespoon chopped fresh basil
          • salt and pepper to taste
          1. Carefully cut around the stem of the pepper, take the stem and twist to lift out the seeds. Remove rib membranes and any loose seeds. If necessary, slice a very thin piece off the bottom (without cutting into the body of the pepper) to make each pepper stand upright. Place in parchment lined baking dish.
          2. In a mixing bowl, combine egg and milk and beat well.
          3. Add remaining ingredients, stirring to mix it all well.
          4. Spoon mixture into hollowed out peppers.
          5. Sprinkle with Parmesan cheese if desired.

          6. Bake at 350º for 3/4 to 1 hour. Insert a knife into egg mixture - if knife comes out clean it is done.
          7. Let sit for 5 minutes and serve.