Bread for the Journey


Psalm 100

Make a joyful noise to the Lord, all the earth!
Serve the Lord with gladness!
Come into his presence with singing!
Know that the Lord, he is God!
It is he who made us, and we are his,
we are his people, and the sheep of his pasture.
Enter his gates with thanksgiving,
and his courts with praise!
Give thanks to him; bless his name!
For the Lord is good;
his steadfast love endures forever,
and his faithfulness to all generations.

Judy's Kitchen ~ Open House

Over the years I have shared many recipes with you, all prepared and cooked in this kitchen.  You have had a peek, but today I will give you a bit of a tour.


All the counters are cleared (for a change)...and no cooking is happening here today. Our country farmhouse was built fourteen years ago and nothing has changed since then.


A panorama shot gives you a better idea of the layout...a u-shaped kitchen which is open to the dining room and great room.  The bar is perfect for 'dinner for two', which is where most of our meals are enjoyed.  Above the double oven is a television (behind closed doors when not in use)...handy for watching the news over coffee or while working in the kitchen. The door on the right opens to a fair-sized pantry...a great place for storing anything and everything.


That door is normally closed...for good reason! One of the best decisions we made was to put a small chest freezer in the pantry.  It comes in handy.


Behind the pantry door is a wall of narrow shelves...perfect for storing tins and bottles which can be easily seen at a glance.


My cabinets feature several towers of pull-out shelving that work well for me. The one above is next to the stove and the ideal place for keeping oils, vinegar and seasonings often used when cooking.  The other one stores baking supplies and is next to my flour and sugar bins.


For many people, the space above the hood fan over the stove is a wasted space. But for someone who is tall (as I am) it is the perfect spot to store commonly used herbs and spices. A tiered spice rack makes good use of that space.


As for the floors...they are re-claimed British Columbia fir. When we did a re-model of the original barn on our farm, we saved the timbers and had them cut into wide planks of varying widths, which were then sanded to bring out the rich and distinct patina of the wood. We used this wood (more than a century old) for the floors of the main living area of our house, including the kitchen.


What could be better than having the grands join me in the kitchen...baking cookies, decorating cakes or making desserts?  Two of these grands are now teenagers.  They no longer sit on counters or stand on chairs to help in the kitchen. Good memories!


Having the whole gang around the table is always a joy.  At times it's a bit of a zoo, but that spells family! The table extends to seat sixteen...and when that is full, we set up another table. 


Over the years we have shared many wonderful moments with friends around that table.  Let me throw in a photo of the ten of us MGCC ladies...taken the first weekend that we all met up face-to-face, in the late summer of 2010.


One of my favorite kitchen features has nothing whatsoever to do with the kitchen...but everything to do with view through the window!  There is always something to see out there.


Whether it is the corn harvest in fall...



...or the doves on a misty morning in spring


...or the sun setting in the western sky, it makes standing at the kitchen sink a pleasure.


And that was just a wee peek into my kitchen...the kitchen that is 'the heart of the home'.



Matrimony/Matrimonial or Date Squares, Gluten Free (Flashback Friday)



I posted this recipe a couple of years ago here but once again it is that time of year when our snowbird neighbours return home, bearing gifts. Once again they brought me a lovely container of dates and of course my mouth watered for these squares.
And so here is the repeat recipe on Flashback Friday.

Filling 
  • 3 1/2 - 4 cups pitted and chopped dates
  • 1 1/2 cups water 
  • 2 tablespoons lemon juice 
  • 2 tablespoons brown sugar 
  • 1/2 teaspoon soda 
Crumbs 
  • 2 1/4 cups gluten free oat flakes
  • 1 1/4 cup Julie's Flour mix or your favorite gluten-free all-purpose flour
  • 1 cup brown sugar 
  • 1/2 teaspoon xanthan gum (if not included in your flour) 
  • 1/2 teaspoon baking powder 
  • 1 cup butter 
  • 1 package vanilla sugar 
Method 
  1. Cook the filling until it is soft, smooth and spreadable; add more water if it gets too thick.
  2. Remove from stove and let cool slightly while you prepare crumbs. 
  3. Mix all dry ingredients together, then cut or rub in the butter until you have uniform crumbs. 
  4. Place half the crumbs into a 9 x 12 inch baking dish, pat down. 
  5. Cover with date filling.
  6. Cover with remaining crumbs and pat down lightly.
  7. Bake at 350 degrees until lightly browned, about 30-40 minutes. 
  8. Let cool completely before cutting. 

Apple Blueberry Dump Cake

I saw this idea on a cooking show and wanted to see if it would work with some of my frozen fruit. It did turn out and those who ate it enjoyed it. Use whatever frozen fruit you might have. I had blueberries from our bush and apple slices from our tree.

Ingredients:
  • 1 quart frozen blueberries
  • 1 quart frozen apple slices
  • 1 box yellow cake mix
  • 3/4 cup oatmeal
  • 3/4 cup chopped nuts
  • 1/2 cup melted unsalted butter

Method:
  1. Preheat oven to 350 degrees.
  2. Dump frozen fruit in a prepared (greased)  9 x 13 or larger baking dish.
  3. Sprinkle cake mix evenly over the top of the fruit.
  4. Sprinkle oats evenly over the top of the cake mix.
  5. Sprinkle nuts evenly over the top of the oatmeal.
  6. Drizzle melted butter over the top as evenly as possible.
  7. Bake in 350 degree oven for 55-60 minutes.
  8. Cool slightly and serve with ice cream or whipped cream.



Squash and Bean Soup


I served this soup to our five visiting grandchildren this past week 
and they pretty well finished it off!
This recipe makes almost two ice cream pails full and freezes well.

  • 1 pound Italian sausage meat
  • 1 1/2 pounds hamburger
  • 1 large sweet onion, diced
  • 2 sticks celery, diced
  • 1 yellow pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 quart carton beef stock
  • 3 quarts water
  • 2 cup diced canned tomatoes
  • 1 small butternut squash, peeled, seeds discarded and cubed into 1-inch dice
  • 2-3 bay leaves
  • 1 teaspoon seasoned pepper (like Montreal steak spice)
  • 1 teaspoon liquid smoke
  • 1 1/2 teaspoons dried basil
  • 1 tablespoon Worcestershire sauce
  • 2 cans navy beans, drained
  1. Brown Italian sausage in skillet until cooked through.  Drain fat and place in large soup pot.
  2. Brown hamburger in the same skillet, drain fat and add to soup pot.
  3. Add onion, peppers and celery to skillet and saute until they begin to soften.  Do not overcook.
  4. Add vegetables to pot with seasonings. (don't add the beans until later)
  5. Simmer for 1/2 hour or until squash is tender.
  6. Add navy beans and adjust seasonings to your taste.
  7. Serve hot or cool and freeze until needed.




Sour Cream Coffee Cake


This coffee cake was my go-to when guests were coming for coffee and dessert during the 80's.  I pulled the recipe out not that long ago and it is just as delicious as I remember it.  It stays moist and fresh tasting for several days.
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup sour cream (regular or low-fat)
  • 1 teaspoon vanilla extract
Cinnamon Nut Mixture
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 cup walnuts
  1. Preheat oven to 350 F. 
  2. Spray or grease an 8X10 or 9X13-inch pan and set aside.  
  3. Dice the butter if it is cold to help it soften quickly.  
  4. Combine dry ingredients in a bowl and set aside.
  5. Combine the ingredients for the cinnamon and nut mixture in a small food processor if you have one until nuts are finely chopped, or alternately, chop nuts and then combine with sugars and cinnamon.  Set aside. 
  6. In a large bowl, combine butter and sugar and cream together well.
  7. Add eggs and beat until combined.
  8. Add half of the dry ingredients to the butter mixture, then half of the sour cream and repeat, mixing well after each addition.  
  9. Spoon half of the batter into prepared pan, then sprinkle with half of the cinnamon nut mixture, spoon the remaining batter over top and spread gently to cover the nut mixture.  Sprinkle with remaining cinnamon nut mixture.
  10. Bake about 30 minutes, or until a toothpick tests clean in the center. 
  11. Serve warm or cool completely and then cover lightly to retain freshness over a few days. The crumbs on top won't be as crisp but the coffee cake will stay moist and fresh tasting. 


Peanut Butter Cookies


Many years ago some of my husband's cousins compiled a family recipe book called Cookin' Like Grandma. Family members young and old were encouraged to submit recipes, stories, memories and drawings. I recently picked up the recipe book when looking for this cookie recipe, and found myself reading through the stories, memories, history, scriptures, and little notes, enjoying the sketches that weave the Balisky family together. It reminded me of how blessed I am to be a part of this family.
This cookie recipe was submitted by cousin Todd. My mom in law Eileen bakes and delivers these to us regularly. No matter what age of life we are at, our moms still know what we enjoy. 

  • 1 cup butter, soften to room temperature
  • 1 cup peanut butter (smooth or crunchy)
  • 1 egg
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  1. Cream together first 3 ingredients until well blended and smooth.
  2. Add remaining ingredients and mix well.
  3. Shape spoonfuls of dough into walnut size cookies. Place on cookie sheets and flatten with a fork. 
  4. Bake in 350ºF oven for 8 minutes. 
  5. Remove to cooling racks. 
Yields at least 3 dozen crispy little cookies.
**these freeze well**

Bread For The Journey



Imagination paints the artist's canvas 
Imagination weaves the author's tale
Imagination carves the sculptor's image 
Imagination builds the craftsman's masterpiece.

Imagination  is a gift God gave us to 'see'  beyond what we can see with our physical eyes.

The photo above is my  amateur attempt at painting 
 a 'hole in the wall' in my en suite,
My en suite doesn't have a window but I wished it did,
so I let my imagination create one.
It lets me see  the blue sky on the other side.of the wall every time I walk into the room.

Our physical senses dictate what we can see and limit us to an earthly view -
 they erect a wall preventing us from perceiving,
what is beyond  the physical reality of this earthly life.

But the Master of all Creation
created a hole in the wall that blocks our view of the heavenly realms.
He sent Jesus!
Whose words and life open to us a window through which we can see and understand
beyond what our physical senses allow,
We can see the invisible God of all eternity ...   
We can see the reality of the spiritual Kingdom of God, 
where the Son always shines, and the possibilities are unlimited. 

"Now to Him, who by His power working in us is able to do
 far beyond anything 
we can ask or imagine."
Ephesians 3:20
(CJB version) 


Sour Cherry Pie



My parents moved from their house into a one bedroom apartment and it was time to clean out their giant freezer and use the produce that was in it. My aunt and uncle have a sour cherry tree in their backyard and we usually use the cherries for platz, fruit mooss, or jam, but this time I wanted to bake a good ol' fashioned cherry pie. I was thrilled with the results. I used my favorite pie dough recipe, which makes three double crust pies. I must make a disclaimer first before you try this recipe; our family really likes tart fruit, and one cup of sugar was enough for us, but it may not be for you. You may want to increase the sugar according to your own taste.

Filling for 1 pie:

  • 6 cups pitted and defrosted sour cherries
  • 1 cup white sugar (or more depending on your taste for tartness)
  • 1/4 cup cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 tablespoon butter
  •  milk or cream and a bit of sugar for the topping, optional
  1. Squeeze all the liquid from defrosted cherries.
  2. Combine the sugar, cornstarch, vanilla and almond extract. I find the almond extract really brings out the cherry flavor. 
  3. Pour into the pie shell, dot with the tablespoon of butter.
  4.  Finish the pie with the top crust, either with your choice of lattice or full crust. I think the lattice looks pretty on a cherry pie exposing the vibrant color. Anneliese gives a tutorial on how to here
  5. Brush the top of the pie with a bit of cream and sprinkle with sugar. 
  6. Bake at 350 for 50-60 minutes. 
  7. Top with some vanilla ice cream and enjoy. 



Kotletten (meat balls) ~ Flashback Friday



It is 'Flashback Friday' and I am re-posting a recipe that I shared here in the very early days of this blog, in June of 2008. Some call them Kotletten or Cutletten and others know them as Klopps, but no matter what you may call them, they are a tasty deep-fried meatball. We had them often in my childhood home, and they were delicious right out of the pan for dinner.  But there were always plenty left for tomorrow, to make sandwiches or for a cold picnic dinner. Now I only make them once a year, for our traditional cold Easter buffet.  They showed up last Sunday on the meat platter, alongside the sliced ham and grilled farmer sausage.  We have been enjoying them 'every which way' this past week, especially at lunchtime sandwiched in a roll with mustard and pickles.
  • 1 pound ground beef
  • 1-2 slices day-old bread 
  • 1 egg
  • 1 medium potato, sliced
  • 1 small onion, peeled and sliced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  1. Soak bread in water, and wring out excess.
  2. Add the 'soaked bread' to a blender along with all other ingredients except for ground beef, and blend until smooth.
  3. In a large mixing bowl, combine pureed mixture and ground beef.
  4. Mix well with your hands.
  5. Form meat balls of desired size.
  6. Heat about 1/2 inch oil in frying pan and cook over medium-high heat. 
  7. Turn meat balls over once well browned on the bottom side; cook several minutes longer.
Tip: If not using a blender, grate potato and onion before adding to meat mixture.

My theory is that if I am going to be deep-frying I might as well make it worthwhile, so I did five times this recipe last weekend.  The meatballs not only taste great cold, but can be frozen to use in other dishes.

We'd love to hear your memories of Mennonite meatballs in the comment section.
 

Lasagna Soup - Slow Cooker


This soup starts in the slow cooker. If you'd like, you can serve it up in oven proof bowls adding cheese on top and putting it under the broiler until the cheese melts. If you don't want to do that you can add cheese on top without putting it under the broiler. I saw this idea on The Kitchen on Food Network.

Ingredients:
  • 1-1/2 pounds ground beef
  • 2 tablespoons extra virgin olive oil
  • 1/2 large onion, chopped
  • 1 can 28 ounces diced tomatoes
  • 1 can 8 ounces tomato sauce
  • 3-4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons parsley flakes (or 1/4 cup fresh chopped parsley)
  • 1 bay leaf
  • 1/2 cup chopped fresh basil
  • 4 cups chicken broth
  • 1 cup water
  • salt and pepper to taste
  • 8-12 ounces pasta of your choice
  • grated Mozzarella Cheese 
  • sliced Provolone cheese

Method:
  1. Heat oil in frying pan.
  2. Add ground beef and cook thoroughly, seasoning with salt and pepper.
  3. Drain the ground beef and set aside on a plate with paper towel to soak up excess oil.
  4. Add onion to the crock pot.
  5. Add the meat on top of the onion.
  6. Add the remaining ingredients except for the pasta and cheeses and stir together.
  7. Cook on high for 6 hours.
  8. Add the pasta and cook for 30 more minutes.
  9. Remove bay leaf and serve in bowls adding grated Mozzarella cheese on top.
  10. Or, fill broiler-proof bowls with soup adding grated Mozzarella cheese on top and one or two slices of Provolone cheese on top of the Mozzarella.
  11. Place under broiler on a baking sheet watching carefully until the cheese melts and starts to brown.
  12. Serve with salad and bread, if desired.
This recipe can serve 8 people generously.





Sweet Potato / Yam Hash



Pan fried potatoes with fried eggs were a go-to for a quick dinner (fast food) when I was growing up. Maybe that is why, when I saw a version of fried sweet potatoes with eggs, I knew I'd have to try it. Whether you call these yams or sweet potatoes depends on where you live.

Ingredients:
  • 2 - 3 yams, peeled and cubed small (1 - 1 1/2 cups per person)
  • 2 tablespoons olive oil
  • salt, pepper and garlic powder to taste
  • 6 cups baby kale or spinach
  • 3 - 5 eggs ( 1 - 2 per person)
Method:
  1. In cast-iron or Pyrex pan, mix cubed yams with olive oil and season. Roast at 400 F for about 20 minutes, until soft.
  2. In the meantime, blanch kale or spinach just to soften.
  3. When potatoes are done, stir in the kale or spinach, form little nests and top with eggs. 
  4. Return to oven for about 10 - 12 minutes until egg whites are done. I like to cover with foil or lid for the last few minutes. We prefer soft eggs for an easy hash mix. Bake longer if you like them more done. Season with salt and pepper and serve.  Above recipe serves 2 - 4
Another option is to fry the eggs in a separate pan, to your liking, and serve on top or alongside. Can be served, as is, for brunch or with a meatloaf for dinner.



Layered Chocolate Peanut Butter Squares (gluten free)


Do we need another delicious, calorie-laden square?  Probably not...but why would that stop us?

I made these squares for my family Easter dinner--a melt in your mouth shortbread base with a rich filling and chocolate layers make these squares delectable.

Base 

  • 3/4 cup softened butter 
  • 1/2 cup sugar 
  • 1 1/2 cups Julie's flour mix (or your own all-purpose gluten free flour) 
  • 1/2 teaspoon xanthan gum
  • 2 egg yolks
  • 1 teaspoon vanilla
  1. Mix dry ingredients. 
  2. Cut in softened butter.
  3. Mix in slightly beaten egg yolks and vanilla. 
  4. Press into 9"x12" cake pan. 
  5. Bake at 350 degrees,  for 15-20 minutes or until golden.
When base is cooled cover with following 
  • 1 1/4 cup semi-sweet chocolate chips 
  • 1/4 cup butter 
1. Put chips and butter in Pyrex measuring cup and place in a saucepan of simmering water on stove element,  stirring until melted. 

Filling 
  • 2/3 cup peanut butter 
  • 1 - 8-ounce pkg of cream cheese (room temperature)
  • 3/4 cup icing sugar 
  • 3/4 cup whipping cream 
  1. Place all ingredients into the bowl of a mixer and beat until mixture is smooth and creamy.
  2. Spread mixture over chocolate layer. 
Top layer 
  • 2 cups chocolate chips 
  • 1/4 cup butter 
  • 1/3 cup whipping cream 
  1. Place ingredients into Pyrex measuring cup and place in a saucepan of simmering water on stove element, stirring until melted. 
  2. Carefully spread over top of filling. Refrigerate. 
This square is a good keeper -- store in the fridge. 

Rosemary Onion Knots


Baking bread is so therapeutic for me; I just love everything about it. The way the dough feels, the way the house smells as it is baking and long after. There is nothing like it.
I tried a new twist on a familiar recipe I have used for a long time, and our family says it is a keeper. Sometimes I like to make flavored rolls to change things up a bit from the usual to serve alongside a simple supper of soup or stew. This recipe makes two dozen but can easily be halved if you only want to make a dozen.
  • 1 tablespoon yeast 
  • 1 cup warm water
  • 2 tablespoons honey
Allow the yeast to proof for 10 minutes. If you are using instant quick rise yeast just add the dry yeast in with the flour and add the water and honey with the milk and oil. 
  • 5 1/2 - 6 cups flour, approximately
  • 1/2 cups of instant mashed potato flakes (reduced from the previous amount of 3/4 cup)
  • 1 tablespoon dried onion flakes
  • 2 teaspoons salt
  • 1 1/2 teaspoons dried rosemary
  • 1 1/2 cups warm milk
  • 1/4 cup olive oil
  • 1 beaten egg, to brush over the buns before baking
  • poppy seeds or sesame seeds if desired to sprinkle on top
  1. Combine 4 cups of the flour with the potato flakes, salt, onion, rosemary.
  2. Add the yeast mixture with the milk and oil.
  3. Knead together for 8 minutes adding more flour as needed to make a soft dough. 
  4. Let rise until double in bulk. About 40 minutes if using instant yeast and 90 minutes if using traditional yeast. 
  5. Divide the dough into 24 balls. 
  6. Roll each ball into an 8" rope and tie into a knot.
  7. Brush with the beaten egg and desired poppy or sesame seed.
  8. Let rise again until double. 20 minutes for quick rise, 45 for traditional yeast. 
  9. Bake at 375 for 15-20 minutes or until golden brown. My oven was 15 minutes. 

Bread for the Journey

 Why do you look for the living among the dead? 
 He is not here; he has risen! 
Luke 24:5-6 NIV



He's Alive!  That was the the message that the angels gave to the women who arrived at the empty tomb that first Easter morning.  Unbelievable...but true!

He's Alive!  That was the message the women raced off to tell the disciples. The disciples spent the rest of their days sharing this good news with all who would listen.

He's Alive!  That is the message for us today. But what does that mean for me...for you? It means that we have HOPE.  Death is not the end.  Just as Christ rose from the grave, we too can have new life.

Jesus said, “I am the Living One; I was dead, and now look, I am alive for ever and ever! And I hold the keys of death and Hades.” Revelation 1:18 NIV. 

I serve a risen Savior. Today I am celebrating his resurrection some 2,000 years later. Today I am singing...Christ the Lord is risen today My Redeemer lives. He's alive and I'm forgiven. Because He lives I can face tomorrow. I will rise.  

Today I am celebrating that 'He's Alive!'  That is the good news of Easter.

Easter Preparations in Lovella's kitchen


Tomorrow is Easter and by now you have likely colored your eggs, set your menu, have your groceries purchased,  made your Paska and have also thought about how you will set your table.  

We had a sibling dinner on Thursday so I am able to show you what our Easter table will look like again tomorrow.  The difference on Sunday will be two leaves added to accommodate the whole family.  



If you want to know how to fold bunny ear napkins... Martha Stewart will show you how!



My favourite flower in spring is Grape Hyacinth that can be found in garden stores in our area this time of year.  In the photo above you can see that I popped a plant into an egg cup and added a label to create a place card. 



These wooden boxes keep changing with the seasons. 
I've lined the wooden boxes with plastic and filled them with dirt.  
It will be an easy cleanup when I want to transplant the English Daisies and Grape Hyacinth outside after Easter. 


I've enjoyed playing around with natural ways to color eggs. 
There is no lack of ideas on Pinterest if you want to know which vegetables are best to use for natural coloring!  


  If you want to avoid food colorings all together, this is an easy idea.  I used a white pen to draw designs on our brown eggs. 



If you are running short on time and can't make it to the garden store, try to use whatever is growing in your yard. One year,  I picked some moss and some weeds with tiny flowers and popped them into these eggs cups to hold the place cards.


If you haven't started baking Paska yet,  I'm happy to tell you it doesn't take as long as you think it might.   Here is the recipe.   

 All you need is
  • an orange
  • a lemon 
  • milk
  • butter
  • yeast
  • flour 
  • salt  
  • sugar. 
It will take about 1/2 - 3/4 hour to mix up the dough, then it will need to rise for an hour.  After it has risen, shape into buns or loaves and then let rise about one more hour.  Bake loaves for about 25 minutes or buns about 15 minutes.  From start to finish you can have Paska in under four hours.  While the Paska is rising, set your table, color some eggs, make the icing and put together your Easter baskets!  





Whatever you do to prepare for Easter, we wish you a most wonderful day celebrating what matters most, the risen Christ!  

Happy Easter!

Good Friday

My Lenten Rose (Hellebore) appears out of the cold hard ground every winter just before the season of Lent. I find it to be a humble plant in that it's beautiful bloom faces down to the earth. I have to get down on my knees to capture a good photo of the beautiful bloom. It is a consistent reminder to me of our Savior and His humility in coming down to earth to live among us in human form. He took on our lowly body to be with us because of His great love for us. When I see my Lenten Rose come up I think of Jesus Christ's humility and obedience to the Father in going to the cross and suffering and dying for all our sins. This is a reminder from nature that draws me to God's truth in His Word, the Holy Bible, which leads me to worship.

Philippians 2: 5-11 (ESV) 5 Have this mind among yourselves, which is yours in Christ Jesus, who, though he was in the form of God, did not count equality with God a thing to be grasped, but emptied himself, by taking the form of a servant, being born in the likeness of men. And being found in human form, he humbled himself by becoming obedient to the point of death, even death on a cross. Therefore God has highly exalted him and bestowed on him the name that is above every name, 10 so that at the name of Jesus every knee should bow, in heaven and on earth and under the earth, 11 and every tongue confess that Jesus Christ is Lord, to the glory of God the Father.

On this Good Friday 2017 my prayer is that you will turn your eyes to our Savior and accept His sacrifice on the cross in faith, receiving forgiveness for your sins and and a new life of hope for your future in Him.

Peach Mango Ham Steak


If you're still wondering what kind of meat you want to prepare for Easter and if you only have a few people to serve this is the perfect ham dish. It's easy, pretty and delicious! If you have more people to serve, buy more ham steaks and make extra sauce.
This peach mango sauce can also be used over ice cream or in a crisp. So many possibilities.
 Recipe adapted from an old Country Woman magazine.
  • 1 ham steak fully cooked...approx 1 1/2 lbs. It doesn't really matter if it's a little over or under that weight. The one I purchased was approx 1/2" thick.
  • 1 can of sliced peaches (473 ml / 16 oz), drained. Reserve 1/2 cup syrup.
  • 1 mango, peeled and cut into strips. I used a medium sized mango but it doesn't really matter.
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg (I use freshly grated, it is more flavorful.)
  • 1 tablespoon lemon juice
  • 1/2 cup orange juice
  1. Grill ham steak just long enough to heat up and to give it nice grill marks. Cover and keep warm while preparing peach mango sauce.
  2. In a medium size bowl (microwave safe) whisk together sugar, cornstarch, cinnamon, nutmeg, lemon juice, orange juice and reserved peach syrup.
  3. Cook until thickened and smooth, approx 4 minutes, whisking frequently to prevent lumps.
  4. Stir in peach and mango slices.
  5. Pile on top of your ham steak, making sure you get some of the sauce as well. If you have extra, serve at the table for those who would like more fruit.
  6. Serves: 4 

Peach Pie (made with a bag of frozen peaches)





Every now and then we need a taste of summer in the month of April.   I have found that one bag of frozen peaches at the store is a perfect size for one 9 inch pie.    I almost always have discs of pie crust in the freezer which thaw quite quickly if set on the counter for half an hour or so.  

Pie Crust   (makes enough two double-crust pies)
  • 5 cups flour
  • 4 teaspoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 pound lard
  • 1 egg
  • 1 tablespoon white vinegar
  • water

  1. Measure the flour, brown sugar, salt, and baking powder into a large bowl.
  2. Cut in the lard with a pastry blender or two knives until the mixture is like large oatmeal.
  3. Break the egg into a 1 cup measuring cup, and then beat the egg to break it up.
  4. Add the vinegar to the measuring cup and then fill with water to the 1 cup line.
  5. Slowly stir the egg mixture into the flour mixture with a fork until just combined.
  6. Turn out onto a floured counter and knead a few times to bring it together into a ball.
  7. Divide into four pieces, wrap them in plastic wrap and refrigerate them or freeze them.  Use two pieces for this pie. 
Peach Pie Filling 
  • 1 - 600-gram * bag of frozen peach slices, partially thawed (this would work out to about 5-6 cups) 
  • 1/2 cup sugar
  • 3 tablespoons minute tapioca
  1. Stir together sugar, tapioca, and peaches.  
  2. Set aside while you roll out the pie pastry. 
*  approximately 22 ounces since I am not sure what size bag frozen peaches are in the US

To Assemble Pie
  1. Preheat oven to 400 F.
  2. Roll out one disc of pastry on a floured surface until it is large enough to hang over the sides of a 9-inch pie plate.  
  3. Fill with peach pie filling.  
  4. Roll out another disc of pastry and use a pizza wheel or pastry wheel to cut 1/2 inch strips for the lattice.  Lay one strip horizontally, then one strip vertically over the pie and repeat, lifting and tucking strips underneath alternating to make latticework.  Trim crust and turn under and flute the edges.
  5. Wrap the edges of the pie with strips of foil to avoid crust edges from becoming too brown. 
  6. Bake for 15 minutes and then reduce oven temperature to 350 F and bake another 45 minutes to 1 hour or until the juices are bubbling in the center. 




Slow Cooker Scalloped Potatoes


Short on oven space as you think about the big meal? Put the scalloped potatoes into a slow cooker hours before dinner and forget about them. This recipe is adapted and doubled from the Mennonite Treasury. It goes well with ham or farmer sausage.

Ingredients:

  • 8 cups sliced potatoes or 4 lbs mini potatoes
  • 1 thinly sliced large onion
  • 2 cans cream of mushroom soup (or 1 can and 1 can cream of celery)
  • 1 can milk or light sour cream (using the empty soup can as a measure)
  • pepper and paprika
Method:
  1. Peel potatoes, if using regular potatoes. If using mini potatoes, no need to peel. 
  2. Slice and place half into buttered slow cooker/crock pot. 
  3. Top with thinly sliced onion.
  4. Mix soup and milk in shaker container and pour half of it over onions.
  5. Repeat with potatoes and the rest of the soup mix.
  6. Sprinkle with pepper and paprika. 
  7. Cook on high heat for 1 hour, then turn down to medium and cook for another 4 hours or until potatoes are soft. You can slow this down (7 hours) by cooking on low/medium heat the whole time or speed it up by cooking on high heat the whole time. Once they are done, keep warm on the lowest setting. Serves 10 - 12 

Grandma's Oatmeal Date Cookies


My Grandma Boldt used to make these thick and chewy Oatmeal Date Cookies.
I came across the recipe in my binder the other day and I remembered sitting at Grandma's big kitchen table writing out the recipe as she gave instructions. I was a teenager back then, already collecting recipes and I'd marked these as "Really Good!!"
She used the large flake oatmeal for them and although I've made them with regular oatmeal, they really are better using the large flake.

Make the Date filling first:
  • 1/2 pound dates
  • 1 cup water
  • 1/2 cup brown sugar
  1. Cut up dates and place in a saucepan.
  2. Add water and brown sugar and mix well.
  3. Bring to a boil and cook until mixture is thick (about 7-10 minutes).
  4. Set aside to cool.
For the cookies:
  • 1 cup butter or margarine
  • 2 cups brown sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups flour
  • 4 cups large flake oatmeal
  1. Beat together the butter and brown sugar.
  2. Add eggs one at a time and mix well.
  3. Stir in dry ingredients except for oatmeal and mix until blended.
  4. Add oatmeal and mix well.
  5. Refrigerate for an hour or so to make it easier to handle the dough.
  6. Roll out dough on floured board and cut circles. 
  7. Place on cookie sheets and bake at 350ºF for about 10 minutes.
  8. Remove to rack or brown paper and let cool.
  9. Spread date filling generously on one cookie and top with another.
  10. Store in tightly covered container.  The cookies will soften when they are stored.
  11. These cookies also freeze well.

Bread for the Journey


Behold Your King!
When they had approached Jerusalem and had come to Bethphage, at the Mount of Olives, then Jesus sent two disciples, saying to them, “Go into the village opposite you, and immediately you will find a donkey tied there and a colt with her; untie them and bring them to Me. “If anyone says anything to you, you shall say, ‘The Lord has need of them, ‘ and immediately he will send them.” This took place to fulfill what was spoken through the prophet: “SAY TO THE DAUGHTER OF ZION, ‘BEHOLD YOUR KING IS COMING TO YOU, GENTLE, AND MOUNTED ON A DONKEY, EVEN ON A COLT, THE FOAL OF A BEAST OF BURDEN.” The disciples went and did just as Jesus had instructed them, and brought the donkey and the colt, and laid their coats on them; and He sat on the coats. Most of the crowd spread their coats in the road, and others were cutting branches from the trees and spreading them in the road. The crowds going ahead of Him, and those who followed, were shouting, “Hosanna to the Son of David; BLESSED IS HE WHO COMES IN THE NAME OF THE LORD; HOSANNA IN THE HIGHEST!” When He had entered Jerusalem, all the city was stirred, saying, “Who is this?” And the crowds were saying, This is the prophet Jesus, from Nazareth in Galilee.”
Matthew 21: 1-11 (NASB)

All Glory, Laud, and Honor
All glory, laud, and honor to you, O Christ we sing,
to whom the lips of children made sweet hosannas ring!
The people of the Hebrews with palms adorned your way;
our praise and prayer and anthems we offer you this day.
All glory, laud, and honor to you, O Christ we sing.
O Promised One of Israel, of David’s royal line,
the one called “God’s beloved,” of flesh and yet divine.
To you before your passion, they sang their hymns of praise;
to you, now high exalted, our melody we raise.
All glory, laud, and honor to you, O Christ, we sing.
As you received their praises, receive our prayers today,
whose justice and whose mercy and sovereignty hold sway.
All glory, laud, and honor to you, O Christ, we sing,
to whom the lips of children made sweet hosannas ring!
All glory, laud, and honor to you, O Christ, we sing!

Theodulph of Orleans, words, trans. John Mason Neale
Melchior Teschner, music (1584-1635)