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. 

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.

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, ⁶ who, though he was in the form of God, did not count equality with God a thing to be grasped, ⁷ but emptied himself, by taking the form of a servant, being born in the likeness of men. ⁸ And being found in human form, he humbled himself by becoming obedient to the point of death, even death on a cross. ⁹ 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 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 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)

A Peek into Marg's Kitchen

It's always fun to peek into someone's kitchen.  Today I will share some nooks and crannies that will possibly make you smile.  Our home is more than just a kitchen, it's a place where people come together to share life. 

A hallway from the back door brings you right into our kitchen.  And I love to hear the kids walk through the back door and say..."It sure smells good."  As you can see the kitchen flows into the family room giving me a bird's eye view on all the activity.  My cabinets are solid oak from the 90's era.  Any home interior expert would say..."they need to go."  But for now...there are other important things.  Our home is an L-shaped kitchen with an open floor concept which gives room for family and friends.   I also love the windows facing west which give for natural lighting.

The kitchen island expresses who we are, it's functional, practical and the granite counter top serves as a beautiful place to cook and bake or fold laundry, with five bar stools tucked underneath.

Off to the side of our kitchen is a rectangular wooden table with 2 leaf extensions from the ends which can seat fourteen adults comfortably with maybe a squeeze, but that creates the energy.

As you can see, there is lots of natural light and the large patio doors swing open to our back yard where we love to entertain winter and summer.   A natural gas fire pit adds just the extra touch of warmth to any event. This is my happy place.

In the summer our back yard opens up to serve many guests for many celebrative festivities.

Here's a more formal table setting for adults.  This table setting was prepared for Judy's 65th birthday in January.  I have to mention something funny about my husband as he was helping me serve.

While serving, he whispered to me in disgust, "You can't use these old pot holders.  They look horrible. Don't you have something better?"  Of course I had nice new pot holders.  So I gave them to him and he said, "They don't feel  right."  Meanwhile he burnt his hands and I said, "That's why we love the good old used ones because they flow with our hands."  So much for pretty potholders.

When I'm not entertaining, my dining room table can be used as an office.  It lends itself to a great place to spread out invoices, statements and organize them into folders.

A large pantry, with roll out cabinets is perfect and I love my double door fridge with the freezer below.  I like the freezer below except when a toddler opens it and the ice cream melts. I appreciate my double baking ovens with its electric glass cook top.  I value the sleek look of the stove and it's easy to wipe clean.  Just don't burn any sugar on the elements. They stain permanently. 

My large pantry serves more than one purpose.  Other than just storage it becomes a place where children love to explore.  One shelf is designated for children and sometimes I need to nudge them gently to find some other places to play.

My Island is the hub of our kitchen.    It is used for everything that you could imagine.  A Seacco coffee machine, is able to brew you a freshly ground cup of coffee from John's own signature blend which he roasts in his shop.  

A simple child's chair is attached (chicco)  which is so practical.   And what I love about this is that there are no legs attached and it doesn't take up a lot of space.  Plunk the little one in it and you are set.  Easy to clean up and it's perfect for this stage of life.

The island is built with pull out drawers with full extensions.   I love this one drawer for my tupperware bowls with one compartment only for lids.  It's easy to keep organized, when I don't have toddlers, but for now they are having fun.   Obviously, they are both pulling in the wrong direction.

With three young children, safety is a must, so we installed an iron safety gate around the fireplace.  It's taken away the anxiety of seeing small children being burned. 

We have reclaimed oak hardwood flooring which came from one of our farms.  It adds a beautiful finish and I love the simplicity, as they are easy to wipe and clean after we've had a family event.  A large carpet gives a way for the whole family to be seated on the floor as we all watch the little ones play.  There is lots of room for tussling and tossing.

Heated tiles in the kitchen add pleasure to our soles.  Once again with little ones playing on the ground they always notice how nice and warm it is.  How many times the kids come without socks. It's just perfect. I also have a vacumm toe kick plate in the Island and in my mud room, which is a must if you consider remodeling.  

Once again, as I said, our Island is the hub...and as you can see it serves well. 

• it can serve as a work bench for the men as they assemble rockets.
• a baking center for two little girls who love baked oatmeal
• a spot to grow an Easter garden
• wide open space to unpack all the Easter ornaments.
• serves as a buffet counter or an eating place for those hungry mouths.
• many times it serves as a place to change a quick diaper.
• it's also a spot that provides safety.

Last but not least, the other day I stepped out of the kitchen for a minute and came back inside with a girl on top of the island crying ... and I said "What's wrong?"  Well she had seen a spider on the floor, so as you can see this island has a special spot for all. 

Next week she'll be making Paska with me.
Our island is our gathering place.

What's your favorite spot in your kitchen?