Soft Refrigerator Dinner Rolls ~ Flashback Friday

I first posted this easy Refrigerator Dinner Roll recipe in 2009.  The original recipe was adapted from the Mennonite Treasury of Recipes which has been a source of dependable recipes handed down through the generations.    

Refrigerator Dinner Rolls

• 1 cup boiling water
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 1 large tablespoon shortening
• 1 tablespoon active dry yeast
• 1/4 cup lukewarm water
• 1 egg
• 3 1/2 - 3 3/4  cups all-purpose white flour or use half multigrain flour and half white flour

1. Mix the boiling water, sugar, salt and shortening together in a large bowl and allow to cool.
2. Soften yeast in the lukewarm water.
3. Combine the yeast and the cooled shortening water mixture.
4. Add the beaten egg.
5. Add the flour all at once and stir well. The dough should be stiff. 
6. Scrape dough into a large greased bowl and cover the dough with plastic wrap and refrigerate for two hours or until doubled in bulk.
7. Punch the dough down and refrigerate again or make into rolls.  
8. If you are unsure how to form your dough into buns, make the dough into a long roll about 1 1/2 thick. Cut into slices and roll in the palm of your hand as shown in the picture. Roll quickly to make a nice smooth ball.  
9. Put the rolls onto a greased cookie sheet or a parchment lined sheet. Cover with clean tea towels and allow to rise until doubled in size, about 1 1/2 hours and then bake in a preheated 400 º oven until golden brown, about 15 minutes.

Makes about 18 Rolls

Chicken Tetrazzini Soup

I saw this soup in a grocery store magazine and the ingredients sounded good so I made a smaller portion for my husband and me. I had Bucatini on hand and used that instead of spaghetti. Regular spaghetti or angel hair pasta would be easier to manage in this great flavored soup. Don't forget the lemon zest, it really adds a nice finish to the soup.

Ingredients:

• 2 Tablespoons butter
• 1/2 onion, diced
• 1/2 pound mushrooms, sliced
• 1 clove of garlic, minced
• 4 cups of chicken broth
• 4 ounces spaghetti, broken in half
• 1 cup chopped fully cooked chicken
• 1 cup frozen peas, thawed
• 1/4 cup half and half
• 1/2 teaspoon lemon zest
• 1/3 cup grated Parmesan cheese
• 1/4 cup chopped, fresh parsley (optional)
• Salt and pepper to taste

Method:

1. In large soup pot melt the butter over medium heat.
2. Add the onion and mushrooms seasoning with a little salt and pepper, cooking and stirring occasionally until soft, 8-10 minutes.
3. Add garlic and cook for about 30 seconds.
4. Add chicken broth and spaghetti, increasing the heat to medium high and bring to a boil.
5. Reduce the heat to a gentle boil and cook until pasta is tender, about 10 minutes.
6. Add the chicken, peas and half and half, and cook until heated through.
7. Just before serving, stir in the lemon zest, Parmesan, and parsley.
8. Season to taste with salt and pepper and serve.
9. Refrigerate any leftovers.

Serves: 4-5

Sloppy Joes

Sloppy Joes have always been one of those lifesaver meals that are quick to make when you have  a lot going on and great for leftovers too. I've not added vegetables to this one, but you can easily add finely chopped carrots, celery and/or peppers.

Ingredients:

• 1 1/2 pounds lean ground beef
• 1/2 onion, chopped fine
• 2 cloves garlic, crushed
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 small can tomato paste 
• 1 - 1 1/2 cups water

1. In medium sized pot, brown meat, stirring as needed, until cooked. 
2. Add chopped onion and garlic (and any other finely chopped vegetables you'd like to add) Cook and stir as needed, until onion/vegetables are soft.
3. Add sugar, spices, tomato paste and water. 
4. Simmer on low heat for 15 - 30 minutes.
5. Serve on large buns with a salad or coleslaw on the side. I don't make the sauce too runny so we put the sauce on one side of the bun and eat them like burgers.  If you like a runny sauce, add more water to eat as sloppy burgers or open bun style. Serves 6

We also love it on baked yams (sweet potatoes)

Roasted Beets

Sunflowers and root vegetables make me happy. My basket was already filling up with the week's fresh produce when I spotted crates of young fresh beets. I felt like a giddy kid as I picked out what I knew would be a feast not only for the eyes but for our taste buds. Our grand kids would most likely even find delight in the candy cane beets and take a bite....well maybe not all of them. Beets have a sweet taste and can be added to salads and soups. There are lots of recipes on the blog that include beets....even  chocolate cake....and the kids will certainly eat that! 

In the fall I typically buy a big bag of potatoes, carrots and beets. They store well in a cool, dark and dry place for a few months. 

• beets, any colour and as many as you like
• olive oil
• fresh or dry thyme
• salt and pepper
• butter, approximately 1-2 teaspoons per beet

1. Wash beets. Cut off the top and bottom of beets.
2. Place beets on large pieces of foil that can be scrunched up around beets when roasting to keep juices in. If you are using multiple colours of beets wrap individually otherwise the colours may bleed into each other during roasting. 
3. Pour about 2 teaspoons of olive oil over each beet. Top with thyme, salt and pepper. 
4. Wrap up beets and place onto a baking sheet or if you are sure your foil pouches are well sealed place right onto oven rack. Bake at 375ºF for 50-60 minutes or until beets are fork tender.
5. Carefully remove from oven and open pouches to allow steam to escape and beets to slightly cool. 
6. Once you can touch them, it's time to peel them. 
7. Using a paring knife, peel back the skins. They should come off very easily.
8. If serving hot with a meal, slice or cube. Place in oven proof baking/serving dish. 
9. Melt butter and drizzle over roasted beets. Return to oven, and roast uncovered for 10-15 minutes. (this step is optional)

Bread for the Journey

 There are times when I wonder what the point is of taking so many pictures.

Only a small percentage are worthy of being shared through blogging or on other places of social media.

So what is the point?

As I scroll through the different seasons of my photos I am reminded of what has been, and how God was with me.

Each picture is a moment captured in a different season of my life and even though I rarely take pictures of the things that represent difficult times, I sometimes am reminded of what it was that moved me to take a picture. 

Whatever the season of life, I know that my sovereign God in his infinite love and mercy is with me.  When the storms in life will come, I will look back on God's faithfulness and it will help me to trust him and rest upon his word.  

'Tis So Sweet to Trust in Jesus

1. 'Tis so sweet to trust in Jesus, 

Just to take him at His Word

Just to rest upon His promise,

Just to say, "thus saith the Lord"

Chorus
Jesus, Jesus how I trust Him!

How I've proved Him o'er and o'er.

Jesus, Jesus, precious Jesus!

Oh for grace to trust him more.

2. O how sweet to trust in Jesus,
Just to trust His cleansing blood;
Just in simple faith to plunge me
'Neath the healing cleansing flood!

3. Yes, 'tis sweet to trust in Jesus,
Just from sin and self to cease;
Just from Jesus simply taking
Life and rest, and joy and peace.

4. I'm so glad I learned to trust Thee,
Precious Jesus, Saviour, Friend;
And I know that Thou art with me,
Wilt be with me to the end.

written by Louisa M. R. Stead   1882  / Public Domain

Every word of God proves true; he is a shield to those that take refuge in him.

Proverbs 3:5

Snickerdoodles - Flashback Friday

The scent of cinnamon baking is one of my favourites. Fall is in the air and I was looking back at some of the recipes I'd posted other years at the beginning of this new season. With school lunches and after school snacks most likely being in high demand I thought Snickerdoodles was a good recipe for today.

• 1 cup butter, room temperature
• 2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar

Sugar Coating:

• 4 tablespoons white sugar
• 2 teaspoons cinnamon

1. Cream together butter, sugar, eggs and vanilla until creamy.
2. Add dry ingredients and beat until well incorporated.
3. In a small bowl stir together sugar coating ingredients.
4. Roll dough into 1 1/2" balls and roll in sugar coating, coating all sides.
5. Bake in 375ºF oven for 8 minutes. (do not over bake) 
6. Allow to sit on pans to cool for 1-2 minutes and then remove to cooling rack.

These cookies freeze well.

Yields: 2 1/2 dozen cookies

Dill Pickles

My oldest daughter Amy has fully embraced gardening and then canning her garden produce, making pickles, relishes, beans, salsa, tomato sauces and jams. The recipe I am sharing with you today comes from the book Saving the Seasons, written by Mary Clemens Meyer and Susanna Meyer and published by Mennomedia , also the publisher of our cookbooks. It is wonderful to be on the receiving end of her labour of love. Delicious!!

• 8-10 small pickling cucumbers (about 3 pounds / 1.5 kg)
• 2 cups / 500 ml white vinegar
• 2 cups / 500 ml water
• 2 tablespoons pickling salt
• 4 sprigs fresh dill or 4 teaspoons dill seeds *
• 2 teaspoons mustard seeds
• 4 small cloves garlic *

1. Cut a thin slice from the ends of each cucumber. 
2. Combine vinegar, water and salt in a sauce pan and bring to a boil.
3. Place 1 sprig of fresh dill in each jar (or 1 teaspoon dill seeds), as well as 1/2 teaspoon of mustard seeds and 1 clove of garlic. Pack the jar with cucumbers.
4. Boil the vinegar and water and pour over the cucumber leaving a 1/2 inch headspace. 
5. Process the jars in a water bath, boiling the 1 pint / 500 ml jars for 10 minutes and the 1 quart / 1 L jars for 15 minutes. 
6. This recipe makes 4 pint jars. 

* Amy added more garlic and dill than the recipe suggested for added flavor.

Green Beans with Zucchini and Mushrooms

Green Beans are one of my favourite vegetables, especially when they are fresh.

They pair well with many flavours which makes it fun to cook and serve them.

Here's one more variation for you to try.

• Green beans cut into 1 1/2 inch lengths - about 4 cups
• 1 tablespoon olive oil
• 1/2 a medium onion, sliced lengthwise
• 1/4 - 1/2 cup diced red bell pepper
• 2 cups sliced mushrooms
• 1 small zucchini, sliced 
• 1 tablespoon butter
• Montreal Steak spice to taste

1. Steam green beans in an inch or so of water until they are tender but still bright green and slightly crunchy.  This doesn't take long so watch them closely.
2. Drain beans and plunge into ice water.
3. Remove from water and set aside.
4. In a stir fry pan or large frying pan, saute' onions, peppers and mushrooms  until almost tender. 
5. Add the zucchini and cook until tender. Just a few minutes. Do not overcook the zucchini.  It should still have a bite.
6. Add green beans, Montreal Steak spice and butter to pan and cook briefly, until just heated through.
7. Serve immediately.
8. Serves 6.

Savory Zucchini Loaf

This recipe is inspired by one my sister shared with me from Chatelaine. My interest was piqued by a savory version of a zucchini loaf and we love it here. You can serve it warm for brunch, freeze it pre-sliced to take with cheese for a packed lunch or enjoy it with a bowl of soup.

Ingredients:

• 1 small zucchini 
• 3/4 cup whole wheat flour
• 3/4 cup unbleached/all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fresh thyme leaves or 1/2 tsp dried thyme
• 2 cups grated monterey jack cheese (or what you have)
• 2 eggs
• 1/4 cup brown sugar
• 1/3 cup oil

1. Preheat oven to 350° F. Grease a 9 x 5 inch loaf pan.
2. Coarsely grate unpeeled zucchini. If you like to hide it more, use fine side of grater. It will measure a bit more, but 1 - 1/2 cups is good. Drain only if there is excess liquid.
3. In a medium bowl, combine dry ingredients and cheese.
4. In mixing bowl, beat eggs and sugar with whisk. Stir in oil and add zucchini.
5. Stir in dry ingredients until just mixed and spread into loaf pan.
6. Bake for 45 minutes or until toothpick tests done. Allow to cool in pan for 10 minutes before removing to cooling rack. 

Peaches and Cream Layer Cake

We have been enjoying fresh  peaches every-which-way for the past while, and soon peach season will be over for the year.  This peaches-and-cream birthday cake was a big hit at our place, so I'll share the recipe with you.  I used a boxed-cake mix with a few additions to make it 'extraordinary'.

Cake:

• 1 white boxed cake mix (Better Crocker Super Moist)
• 3/4 cup peach yogurt
• 1/2 cup milk
• 3 eggs
• 1/3 cup melted butter 

1. Line two 9-inch round pans with parchment paper.
2. Place cake mix and all other ingredients in a mixing bowl.  Beat on medium speed until smooth.
3. Spread batter evenly in prepared pans.
4. Bake at 350°F for 25 minutes or until toothpick inserted in centre comes out clean. 
5. Cool for about 10 minutes before removing from pan.

Filling:

• 1 package (8 ounces) cream cheese, softened
• 2/3 cup icing sugar
• 1 teaspoon vanilla extract
•  2 cups heavy whipping cream

1. Beat the cream cheese, icing sugar and vanilla until smooth. 
2. Gradually add the cream, whipping until thick. (If you do not have a heavy-duty mixer, you may have to whip the cream separately and then fold into whipped cream cheese mixture.)

 Glaze for Peaches:

• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons peach or orange jello  

1. Combine water, sugar and cornstarch in a small bowl, using whisk to stir until smooth.
2. Microwave on High until boiling and thickened, stirring once in between. 
3. Stir in jello (adds colour and flavour) and cool to lukewarm before using. 

Assembling Cake:

• 2 cake layers
• cream filling
• glaze
• 3 large peaches

1. Place one cake layer on cake plate.
2. Peel and chop one peach. Fold into about 1 1/2 cups of the whipped topping. Spread over bottom cake layer.
3. Place second cake on top.
4. Spread with a generous layer of whipped topping, reserving some to pipe around edge.
5. Peel and slice two peaches.  Coat peach slices with glaze and arrange on top of cake.
6. Pipe whipped topping around the edge.

Bread for the Journey

Sometimes I need to become quiet and just simply remember that God sees me as precious. He celebrates me. The following verse says He sings over me.  Me, you, out of all the people in the world, He knows our names. He wants us, me to know Him too. To accept the gift of His forgiveness, love, mercy, grace, security and the freedom that is for all.

Simply because I said yes to His call and accepted His precious gift of eternal life, I am experiencing His nearness, power, and peace. It's not a life free of struggles, but He's my helper. And the sweetest of things...He rejoices and sings over me. That just makes me smile to think that the King of kings does that for me. May my thanks to Him be to above all things seek His glory and give Him first place in my life.

Zeph. 3:17
"The Lord your God is in your midst; a mighty one who will save; He will rejoice over you with gladness; He will quiet you by His love; He will exalt over you with loud singing."

Raisin Bread gluten free

For Flashback-Friday , I'm pulling up an old recipe that I can't believe I posted eight years ago - you can find it here .
I had not made it for some time but recently baked it again,  tweeked the recipe somewhat and took a new photo.  So if you are craving a tasty slice of toasted raisin bread , try this recipe.

• 1/2 cup warm water
• 1 teaspoon. sugar
• 1  tablespoon yeast
• 1/4 cup butter (room temperature)
• 1/4 cup sugar
• 1 egg
• 1/3 cup whole milk (warm)
• 1 teaspoon. vanilla
• 1 3/4  cup  Julie's flour mix (or your own 1 3/4 all-purpose gluten free mix)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1 cup raisins (if raisins are not plump, soak in boiling water for a minute or two) 

1. Proof yeast with sugar, and  yeast 
2. In mixer bowl cream butter and sugar until light and fluffy 
3. Beat in egg,  then add milk and vanilla 
4. Add combined dry ingredients and beat on high speed for 2-3 minutes until batter looks smooth and stretchy. 
5. Add raisins.
6. Scrape dough into a medium sized loaf pan lined with parchment paper, cover with plastic wrap and let rise until loaf rounds top of pan. ( may take 60 to 90 minutes) 
7. Bake at 350 degrees F. for 45 - 50  minutes or until nicely browned. Don't under bake. 
8. Remove from oven and cool for several minutes before removing from pan to finish cooling on wire rack before slicing. 
9. Excellent toasted  -  also freezes well.

TIP - after scraping dough into pan, smooth top with wet hand.  Pushing dough down (creating a little trough)  around the edges  encourages gluten-free dough to rise/bake with a rounded top rather than flat.

Avocado Tomato Salad

 Delicious with Septembers garden fresh tomatoes. 

Salad for Two:

• 1 large ripe avocado
• 1 tomato, try to find one the same size as your avocado
• feta cheese
• balsamic vinegar
• lime juice

1. Cut avocado in half. Remove stone and peel each half.
2. Place each half on a plate and carefully make slices all the way along but not quite to the bottom.
3. Squeeze the juice of a piece of lime over each avocado.
4. Cut tomato in half. Remove any seeds with a small spoon. 
5. Slice thinly and tuck a slice of tomato between the slices of avocado.
6. Top with crumbled feta cheese.
7. Drizzle with balsamic vinegar. (or you can use an oil and vinegar type dressing, or more lime juice)
8. Give your salad a grind of fresh black pepper.

Homemade Italian Sausage Patties

We like  Italian Sausage so I tried making myself and we really like it. This is delcious for any time of the day, not only for breakfast.
For the sandwich I used -

• Crusty buns, toasted or plain or gluten free
• Eggs, poached or fried 
• grainy or dijon mustard
• guacamole, I used half the recipe and made it finer
• Italian sausage patties

For the Sausage you need-

• 2 lbs of lean ground pork or 1 lb ground pork and 1 lb ground Turkey.
• 1  teaspoon of toasted fennel seed
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon of red pepper chili flakes (more if you want it spicier)
• 1 large garlic clove, finely minced
• salt and pepper to taste
• 1 tablespoon of red wine or red wine vinegar (optional)

1. Toast the fennel seeds in a dry frying pan for a few minutes on medium high heat until you can begine to smell the fragrance. 
2. Combine the meat with the spices and wine if you are using it. Mix well until everything is well combined. 
3. Shape into desired shape and brown in a hot skillet for 3-4 minutes per side. 

Carrot Cake Cupcakes

Remember carrot cake?  Years ago it would have been a staple recipe that we depended on for showers, birthday cakes and lunch box treats.  It still is a great moist cake and perfect for this time of year when carrots are ready to be harvested from the garden.  It was carrot cake that introduced me to cream cheese frosting and that pairing still remains a duo that doesn't disappoint. 

Carrot cake freezes well.  I made these cupcakes for Anneliese's blast from the past party!  I made them a week ahead, decorated them and stored them frozen in containers, taking them out when we went to the party.  They naturally thawed during the dinner and were perfect to serve by dessert time. 

• 1 1/2 cups (10 ounces) packed finely grated carrots  
• 3 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 3 eggs
• 1/2 cup unflavoured thick greek yogurt
• 1/2 cup crushed pineapple (drained)
• 1/2 cup oil
• 1/3 cup buttermilk
• 2 teaspoons vanilla
• 1 cup white sugar
• 1/2 cup brown sugar

1. Line 2 1/2 dozen muffin tins with cupcake liners.
2. Grate carrots with a fine grater or use a food processor with a fine blade grater attachment. If possible, weigh the grated carrots for accuracy.
3. Preheat oven to 325 F. 
4. Combine flour, baking soda, baking powder, cinnamon, and salt in a large bowl and whisk to combine.
5. In another large bowl, combine eggs, yogurt, pineapple, oil, buttermilk, vanilla, white sugar, brown sugar, and carrots.  Use a large spoon to beat together well.  
6. Add wet ingredients to dry ingredients and beat with a mixer until just combined.
7. Fill cupcake liners about 3/4 full.  A large spring loaded ice cream scoop works well for this.  
8. Bake one pan at a time for about 20 minutes.  Test cupcakes with a toothpick.  
9. Allow cupcakes to cool while you prepare cream cheese frosting.  Be sure cupcakes are completely cool before frosting.

Cream Cheese Frosting

Cream Cheese Frosting has a tendency to become too soft and even runny if beaten too long.  In order to use it for decorating, I find it best to bind the icing sugar with the butter first, beating it until it is well combined and then adding in the softened cream cheese only at the end and beating it less than a minute and stopping as soon as no more lumps remain. It is important that the butter and the cream cheese are both room temperature.  Making the frosting with this method, will keep it from becoming too soft. If necessary, refrigerate for awhile before attempting to decorate with it.   

• 1/2 cup butter, softened
• 3 1/2 cups icing sugar (powdered sugar)
• 2 teaspoons vanilla
•  250 grams (8 ounces) regular cream cheese, softened

1. In a large bowl, combine butter with icing sugar and vanilla. Place plastic wrap over your bowl with the beaters tucked in the bowl. This will help the powdered sugar from dusting all over your kitchen. Beat until well combined.
2. Add in softened cream cheese and beat only until combined.  

To create sunflowers, I used a leaf tip, creating petals starting around the outer edge and working my way to the center.  I then used little oreos (divided and cream filling removed) for the center. 

Freeze in pans and then put into containers or refrigerate. 

Bread For The Journey

I love things fluffy and soft ... and things that are not relegated to straight lines. 

I snapped this photo up country this summer. It was a plant growing in the lot next to my brother's yard. It looked like a dandelion but I have never seen a dandelion seed ball on a tall over 4 foot stem!  I'm not sure what the plant is, maybe Orange Hawkweed?

There is incredible potential in that fluff ball.  At the right time when the wind blows the seed will let go and will be carried far and wide, taking root where ever each seed eventually lands. 

I was thinking how our words are like those seeds.  We hold them in our heads, until the right wind blows and the word-seeds are let go and we have no idea how far and wide they will be carried. 

Sadly, the above flower is considered a weed, and so our words are often the same.  

Blown out of our mouths by an emotional wind, they can be hurtful words, or angry words  

taking root in someone's 'back yard'.   

They may be useless, vain words that have no good purpose

 and add to the clutter in someone's mind. 

  Or they can be provocative words that cause repercussions in the emotional reactions they trigger. 

They may even root deep causing bitterness and unforgiveness

 to be an invasive 'weed' growing in someone's consciousness. 

Weeds need no tending ... they are unstoppable in their distribution and grow readily, 

even in rocky soil. 

But ..  we can also choose to release good word-seeds.  

Words that are gentle and healing. 

Words that encourage and add beauty to someone's heart garden. 

Words that are thought provoking and enriching to someone's mind.

 Words that brings smiles, words that bring the joy of laughter. 

Words that comfort and words that edify or  add meaning to someone's life.  

Words that pacify and mediate, words that bring peace.  

As we hold the 'fluff ball of word-seeds' in our minds  ...  

let us stop

 before we blow the seeds out  of our mouths
 - and consider ... 

 will they be weed-seeds?   or will they be garden-worthy seeds?
will they hurt? or will they heal?

Will they honor the Lord?  or will they be used by the enemy? 

  The words of the wise are like goads,

 and the words of scholars are like well-driven nails, 

given by one Shepherd. 

Ecclesiastes 12:11 

  Let the words of my mouth and the meditation of my heart be acceptable in Your sight, 

O LORD, my strength and my Redeemer. 

Psalm 19:14

Marshmallows

It's the end of summer but the weather is still mild, and many of us 

still have a weekend camping  trip planned.

Here in BC it's been the worst summer ever for Forest Fires so campfires have been banned.  However, for many of you, sitting around a campfire will be part of your camping and what better thing to do than roast marshmallows.

 This recipe for homemade marshmallows was given to me by my daughter in law, The original recipe comes from "Brown Eggs and Jam Jars" by Aimee Wimbush Bourque.

They are so soft and delicious but when you roast them you'll have to watch more closely than with the commercial kind as they will melt off the fork and into the fire if you're not careful!

Please read through the recipe before starting.

• vegetable oil
• 1/4 cup cold water
• 1 tablespoon plus 2 teaspoons gelatin
• 1 cup white sugar
• 2 tablespoons water (second amount)
• 1/3 cup pure maple syrup
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• icing sugar

1. Line a 9 inch square pan with  plastic wrap and lightly coat bottom and sides of pan with vegetable oil.
2. Cut another piece of plastic wrap and lay it on the counter. Brush this lightly with oil as well.
3. Into the bowl of an electric mixer, pour cold water and sprinkle gelatin over the surface.
4. Let stand for about 10 minutes.
5. In a small saucepan, combine water, white sugar, maple syrup and salt.
6. Bring to a rapid boil.  Boil for 1 1/2 minutes, stirring occasionally.
7. Turn mixer on medium speed, and slowly pour boiling syrup into gelatin. Be careful not to splash as the syrup is very hot.
8. Turn mixer speed to high and beat for 8 minutes.
9. Add vanilla extract and beat until it is incorporated.
10. Using a spatula, scrape marshmallow into the greased pan and spread evenly.
11. Take the second piece of oiled plastic wrap and lay it over the marshmallow.  Smoothe the top and press the marshmallow to fill the corners of the pan.
12. Let the marshmallow set at room temperature for 8 hours or overnight.
13. Remove top layer of wrap and dust entire surface with icing sugar using a sifter or fine sieve.
14. Turn marshmallow upside down on to a cutting board and remove bottom layer of wrap.
15. Dust with icing sugar.
16. Using a large sharp knife, cut into strips 1 1/2 inches wide. Turn and cut again into 1/12 inch strips.  Roll each marshmallow again in icing sugar.
17. Store in  airtight container at room temperature for up to two weeks.
18. Makes 36 marshmallows

Crispy Fry Bread Tacos

Where has this been all my life? I had not tried fry bread for taco shells until my daughter Alison suggested I make them and I am so glad she did. They are my new favorite shells for tacos.
But then deep fried dough, how can you go wrong. Don't you just love the odd shape of this taco? That's the fun part, you can make the taco shells any shape you want.
This is more of a suggestion than a recipe. The amount of beef I used is what I use to serve approximately 4 people. Use amount according to how many you want to feed. And if you have made too much, oh well you have delicious leftovers. And if you have leftovers you will be very happy the next day when lunch time rolls around.

Fry Bread Shells:

• Use your favorite bun dough for the shells or you can purchase bun dough from the frozen department in the supermarket. When baking buns I set aside a small amount of dough depending on how many shells I want to make. 
• If you want to make the shells later you can store the dough in a covered bowl in your refrigerator for a couple of days.

1. Pinch small pieces of dough approximately the size of a large egg. Sprinkle a bit of flour on your counter and roll out each piece fairly thin. 
2. Deep fry 2 pieces of dough at a time in hot oil over medium high heat just until golden on one side, turn over and cook until golden on the other side, they will be crispy. Place on paper towels to allow paper to absorb excess oil.
3. Set aside until ready to assemble tacos.

• 1 pound ground beef
• 3 tablespoons taco seasoning
• 1 cup water

1. Place ground beef in a skillet over medium high heat. Chop fine as it browns. Once browned, drain remaining fat from pan.
2. Add taco seasoning, water, and simmer for 5 minutes or until most of the water is absorbed.

Toppings:

• Cheddar cheese, grated
• Lettuce, chopped
• Tomatoes, chopped
• Taco sauce
• Sour cream

1. Place fry bread shell on plate, top with cheese, lettuce, and tomatoes.
2. Drizzle taco sauce over top and add desired amount of sour cream.
3. Enjoy.

Chilli - Flavoured Flatbread - Gluten Free

I adapted this recipe from someone else's recipe that was adapted from someone's inspiration that caught the attention of a baker and made its way onto a restaurant's menu which triggered a string of copycats.  Who ever really knows how far a recipe travels until it reaches us, or how many times it is 'changed edited'!

This is a flatbread with a bit of a flavour bite.
Serve as a snack with desired toppings or serve to accompany soup or a casserole.

Chilli oil

• 1/2 cup oil 
• 1 tablespoon crushed red pepper 

1. Heat the oil, then add the crushed red pepper ... remove from stove and let it cool for awhile before pouring into a jar to store in the fridge for at least a few hours before using. I should have taken a photo of what happened when I  -  stupidly - poured the hot mixture into a glass Pyrex jar.  Good thing I had placed the jar in the sink.  Suffice it to say I lost both the oil and the jar. 

Crackers 

• 2 teaspoons yeast
• 2 teaspoons sugar 
• 3/4 cup warm water
• 2 tablespoons oil
• 1 cups Julie's flour mix
• 1/2 cup potato starch
• 1/2 cup brown rice flour  
• (OR 2 cups of your own gluten-free all purpose flour instead of the above 3 flours) 
• 1/2 teaspoon xanthan gum (if not included in your flour) 
• 1/2 teaspoon salt 
• 1/2 teaspoon garlic powder
• 1 teaspoon baking powder
• sweet rice flour for handling
• chilli oil 
• sea salt (optional) 

1. Proof yeast with sugar and water, about 10 minutes
2. Pour yeast mixture and oil in mixer bowl. 
3. Add blended dry ingredients and beat until dough is smooth - a minute or two. 
4. Scrape into a bowl and let rest for a few minutes 
5. Divide dough into 4 portions and roll each portion as thin as possible, using as little sweet rice flour as possible to make dough manageable.  Roll out on parchment paper ... covering dough with plastic wrap makes rolling much easier. 
6. Remove plastic wrap, brush dough with chilli oil, sprinkle with sea salt, if desired, and cut with a knife or a pizza wheel into desired shaped (do not separate)  
7. Slide dough with parchment onto cookie sheet. 
8. Bake at 400 degrees F for about 10 minutes.  -  The edge crackers will brown first, you may want to remove them and return middle ones to oven to bake a little longer. 

Note - if you want less of a bite, sieve the pepper bits out of the oil before brushing the oil on the crackers. 

Nectarine and Corn Salsa

I was thinking salsa as I filled my basket with all this goodness.



I have no idea where my dear dad would have picked this gadget up and I had no idea what it was but I've discovered it's a nifty 'chopper'. Place a piece of fruit or vegetable on the grate (and it came with 3 grates) push the lid down with a good push and the little container below will begin to fill with perfect uniform little squares of freshness.



Lots of illustrations here today, but I just have to show this gadget off and then I'll give you the recipe too cause it's just too good to keep to myself.



From that basket I began to chop to my heart's content.



The corn was put on the grill for about 20 minutes over medium heat. You can actually use raw corn off the cob, drained canned corn or you can just cook corn on the cob as you would on the stove top, but grilling it adds a wee bit of extra flavour that we just love.



And there you have it...a bowl full of fresh salsa.



To serve just put out a big bowl of corn chips or scoop chips.

Here's the recipe that will make approximately 6 cups of salsa which will last several days in the refrigerator.

• 4 large nectarines, on the firm side (you can use peaches if you like, they are softer, but very tasty)
• 3-4 sweet peppers, any colour, about the size of a baseball
• 1 large jalapeno pepper
• 1 small red onion
• 2 cobs of corn, or approximately 1 1/2 cups corn
• 1 good handful of cilantro, wash well and chop fine (if you don't like cilantro substitute with parsley
• 2 large limes
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 tablespoon avocado oil or olive oil

1. Wash and dry vegetables and fruit.
2. Cook corn to your preferred method. If on the cob, cut kernels off and allow to cool.
3. Chop all vegetables and fruit into small pieces similar in size.
4. Stir together and add cilantro OR parsley. 
5. Squeeze juice of limes into mixture.
6. Add sugar, salt and oil. 
7. Stir to combine. Cover and place in refrigerator for at least an hour to allow flavours to mix.

We topped Halibut Wraps with this Nectarine Corn Salsa this week.

Happy labour day! All the best to all the students heading out to school this fall.

Bread for the Journey

Seek the LORD while he may be found; call upon him while he is near.

Isaiah 55:6 ESV

Sunflowers are those golden beauties of summer whose name originally meant 'sun responder'.

There are many flowers that turn their faces towards the sun,
but the sunflower turns to face the sun completely...
leaves and all.

Is there anything quite as striking as that?

There is a lesson here for us.
Are we seeking after God...completely?

 Turn your eyes upon Jesus,
Look full in His wonderful face,
And the things of earth will grow strangely dim,
In the light of His Glory and Grace.

Flash Back Friday~ Apple Walnut Crisp

Apple Walnut Crisp since the apples have fallen from our tree and are ready for baking. I first posted this recipe in 2010. Click here for the original post.

Ingredients:

• 1 cup brown sugar
• 1-1/4 cups rolled oats
• 1 cup all purpose flour
• 1/2 cup melted butter
• 1/3 cup chopped walnuts
• 3 cups apples - peeled, cored, then sliced or chopped
• 1/3 cup white sugar
• 2 teaspoons cinnamon

Method:

1. Preheat oven to 350 degrees
2. Lightly grease an 8 inch square pan.
3. Combine brown sugar, oats, flour, nuts, and butter in large bowl.
4. Place half of this crumb mixture into pan and press down. 
5. Cover this layer evenly with apples. 
6. Sprinkle the apples with the white sugar and cinnamon. 
7. Top with remaining crumb mixture.
8. Bake in preheated oven for 40-45 minutes or until golden brown.

Serve with whipped cream or ice cream and enjoy!