Turkey Enchiladas

 Today is Thanksgiving Day in the United States and many of us will be gathering around the table with family and friends to have our traditional meal of Turkey with all the fixings and side dishes that our families enjoy. For dessert there will be pumpkin pie and other favorites. Over the next few days we might wonder what to do with the leftover turkey. Here is one idea for those leftovers.

• Flour or Corn tortillas
• Shredded cooked turkey
• Shredded Cheese
• Refried or whole beans (black, ranch or pinto)
• Enchilada or Ranchero Sauce

Take one flour or corn tortilla at a time and fill with shredded leftover turkey, a little shredded cheese and refried or whole beans.  Fold and place seam side down in a casserole dish side by side. Cover with your favorite sauce and more cheese.  Bake in 350 degree oven for 30 minutes or until sauce bubbles well and cheese melts.

I used green enchilada sauce and flour tortillas because that is what I had on hand. Corn tortillas would lend themselves well to this recipe. A red ranchero sauce instead of the green enchilada sauce would be a moce alternative.You could also substitute your favorite salsa in place of the sauce for this simple turkey leftover dish. If you only need a quick meal for one, place ingredients in your choice of tortilla and heat in the microwave.

Happy Thanksgiving! We at MGCC are very thankful for all of you!

Linguini with Turkey and Sun Dried Tomatoes

After our family gathering on Thanksgiving weekend, I, like many of you, 

had leftover turkey in the fridge.

Here's what I did with it for supper last night.

• linguini noodles to serve 4
• 1-2 tablespoons olive oil
• 1/2 a medium sized onion, sliced stem to root
• 1 stalk celery sliced
• 1/2 a yellow pepper cut into strips
• 1 large clove garlic sliced into strips
• 1/4 cup sun dried tomatoes (in oil) drained and cut into strips
• 1 1/2 cups cut up cooked turkey
• 2 tablespoon butter (I used leftover garlic butter)
• 2 tablespoons flour
• 1 1/2 cups milk
• 1/2 teaspoon thyme
• salt and pepper
• Parmesan cheese.

1. Cook noodles to package directions until al dente.
2. Drain and set aside.
3. While noodles are cooking, saute vegetables in olive oil until soft but not browned.
4. Add sundried tomatoes and turkey to the vegetables and set aside.
5. Make cream sauce by melting butter, blending in flour and then adding milk.
6. Cook, stirring often until thickened.
7. Add  thyme and salt and pepper to taste.
8. Add noodles to the saute' pan with the vegetables.
9. Pour the cream sauce over the noodles and vegetables and toss to moisten.
10. Add grated parmesan cheese  (be generous!) and serve.

Southwest Turkey (or chicken) Soup

Warm up a cold winter day with a bowl of steaming soup chocked full of healthy and satisfying ingredients...with a little kick of spice. I used homemade turkey stock for the base, and left over turkey. 

You can easily change up and use chicken or even a vegetable stock, adding a few more veggies and beans and omit the meat altogether. That's the beauty of many soups....use a recipe for a guide and make it your own by adding what you have on hand. Freezes well in large glass mason jars or freezer containers. Leave a little room in jars for expansion if freezing.

• 1 tablespoon olive oil
• 3/4 cup finely chopped onion
• 2 large cloves of garlic, minced
• 4 cups turkey stock, or alternative of chicken or vegetable stock
• 3 cups water
• 1 can tomato soup
• 2 cups chopped fresh tomatoes
• 1 113g (14oz) green chilies
• 1 cup frozen corn
• 1 540 ml (19 oz)can black beans, rinsed and drained
• 2 cups cooked rice, brown or white
• 2 cups turkey, chopped fine, or use chicken or extra vegetables in place of turkey
• 2 tablespoons taco seasoning powder
• 1/2 tablespoon lime juice
• salt and pepper to taste

1. Place oil in a large soup pot and heat. Add onions and garlic. Saute for 3-4 minutes.
2. Add stock and water to pot. Stir in tomato soup. Bring to a slow boil.
3. Add remaining ingredients. Stir and turn down to a medium/low.
4. Cook soup for 1 hour, stirring occasionally. Adding salt and pepper as needed. If you want it spicier, add more seasoning powder.

Turkey Pot Pies in Puff Pastry

Maybe you still have some left over cooked turkey in your freezer to try these for a ladies' lunch. These fancy turkey puffs are something my mom made for our engagement party and stand out in my memory because she rarely made something from a package. I think the recipe may have been on the Tenderflake Patty Shells box and must have looked good to her. I do not have that original recipe, but have re-created it according to memory and taste. 

Ingredients for 6 shells:

• 1 pkg Tenderflake Patty Shells (frozen)
• 1/3 cup onion, chopped fine
• 1 1/2 Tbsp butter
• 1 1/2 Tbsp flour
• 3/4 cup milk
• 3/4 tsp better than bouillon or 1/2 bouillon cube (chicken)
• 1 - 1 1/2 cups cooked turkey, cubed
• 1 cup petite peas, steamed 

Method:

1. Bake patty shells at 400 F for about 20 - 25 minutes, until nice golden in color. Gently remove lid and remove any layers inside that appear wet. Discard them. Leave shells on cooling rack.
2. In saucepan, cook onion in butter until soft. 
3. Over low/medium heat, stir in flour and then slowly add milk, a little at a time, stirring to make a white sauce. Add chicken bouillon seasoning.
4. Stir in turkey and peas. This filling should be a thick consistency. If needed, add more turkey.
5. The shells are best if served fresh on day of, filled with hot filling and warmed in oven for 5 minutes. Filled patties can be reheated if served next day.

Easy Turkey Pot Pie

This is an easy to make Turkey Pot Pie. I used our leftover turkey and turkey broth that was frozen from our Thanksgiving meal. You of course can substitute chicken if that's what is in your freezer.

Ingredients:

• 2 Tablespoons butter
• 1 Cup Onion chopped
• 2 potatoes peeled and diced
• 4 tablespoons flour
• 4 Cups turkey Stock
• 3 Cups turkey bite size pieces or shreds
• 16 ounce package of frozen peas with carrots, thawed.
• 1 prepared package of pie crust 
• Salt and Pepper to taste
• 1 egg for egg wash beaten with 1 tablespoon water

Method:

1. Preheat oven to 350 degrees
2. In a large saute pan saute chopped onion and potatoes in melted butter till onion is translucent.
3. Sprinkle flour over mixture and mix well and continue cooking for at least 2 minutes.
4. Add all the turkey stock at once and heat to a boil.
5. Add turkey and vegetables and mix well.
6. Taste and season as needed.
7. Empty the whole mixture into a 9 x 12 prepared casserole.
8. Cover with the prepared pie crust. You might need to manipulate the crust to fit the dish.
9. Brush the crust with the egg wash and place in preheated oven.
10. Bake for 30 - 35 minutes or until crust is golden brown.

Turkey Vegetable Chowder

Although we are entering spring according to the calendar, it feels more like winter around here and so we are still enjoying our winter soups and fresh breads. I got this recipe for turkey chowder from a friend of mine many years ago, when she still had five children to cook for and this was one of their family favorites. What's not to like about it? It has become one of our family favorites as well and so I will pass it along for you to try.

Turkey Vegetable Chowder

• 2 turkey legs
• 2 carrots, sliced
• 2 stalks celery (with tops), chopped
• 4-5 potatoes, cubed
• 1 large onion, chopped
• 1 can cream-style corn
• 1 can corn whole kernel corn
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 teaspoons salt
• 1/4 cup flour
• 2 cups milk
• 1 cup grated cheese
• chopped fresh parsley for garnish

1. Put turkey legs in a large stockpot with ten cups of water. Cover and bring to a boil; reduce heat and simmer for 1 1/2 hours or until turkey is very tender. Using slotted spoon, remove turkey legs and set aside to cool.
2. Add onion, potato, carrots and celery, salt, pepper, and basil...and simmer for about 20 minutes or until vegetables are tender. Cut turkey into bite sized pieces (discarding skin and bone) and add to the soup pot along with the corn.
3. Using a wire whip, combine flour and milk and stir mixture into soup. Add grated cheese and cook, stirring constantly, until soup returns to a boil. Cook several minutes longer to melt cheese and thicken slightly. Sprinkle with parsley.

Notes: I buy turkey drumsticks in the frozen meat section of the grocer...and prefer the smoked turkey drumsticks. They are more pricey, but give the soup a bit a smokey flavour. I have also used turkey leftovers to make this soup. Fresh basil is a wonderful addition.

Buche de Noel with Mushroom Meringues

This simple to make chocolate cake roll is gluten free and whips up in no time. 

The instructions may look daunting but if you read through them you will see that they are easy to do.

You can serve this dessert simply by filling with whipped cream and dusting the top with powdered sugar or you can go all out and cover it with buttercream, garnish with chocolate bark and meringue mushrooms.

The meringue mushrooms are best made on a dry day and we haven't had many of them around the west coast so when we had a cold spell this last weekend I was delighted to make up a batch of meringues. 

Buche de Noel (Yule Log)

• 6 eggs, separated
• 3/4 cup sugar, divided
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar

• powdered/confectioners/icing sugar for dusting tea towel

1. Preheat oven to 375 F.  
2. Line a 10 X 15 inch jelly roll pan with parchment paper.  
3. In a large bowl, beat egg yolks with 1/2 cup sugar until they are thick and pale.  Sift in the unsweetened cocoa powder, vanilla and salt and continue to beat until combined.
4. With clean beaters,  beat egg whites in a large bowl with cream of tartar and slowly add 1/4 of the sugar.  Beat until stiff peaks form.
5. Add a spoonful of the egg whites to the beaten egg yolk mixture and stir.  Add another spoonful and stir again.  This lightens up the batter.  Carefully fold the remaining egg whites carefully into the egg yolk mixture.
6. Spread batter into prepared pan and bake 15 minutes.  Cake should spring back when lightly touched. 
7. While the cake is baking, dust confectioner's/powdered sugar.  Flip the warm cake onto the powdered sugar and carefully remove parchment paper.
8. Roll up from the long side.  Don't roll tight and be gentle.  Cool.

Filling for the Buche de Noel

• 2 cups whipping cream
• 1/2 cup powdered sugar
• 2 packages whipping cream stabilizer (optional)
• 1 teaspoon vanilla extract

1. Whip together whipping cream and powdered sugar with the whipping cream stabilizer if you are using it.  If you don't have access to whipping cream stabilizer, you can use a heaping teaspoon of instant vanilla pudding but then eliminate the vanilla extract. Add in vanilla extract when soft peaks form.
2. Gently unroll cooled cake.  Spread whipped cream evenly over cake and roll up again using the tea towel to help.
3. Place seam side down on a platter.  Keep in mind that you will be cutting off a little piece of one end of the roll off to form a branch on the side.

Buttercream Frosting

• 3/4 cup softened butter
• 2 tablespoons cocoa powder
• 2 cups powdered/ confectioners/ icing sugar
• 1 teaspoon vanilla 
• a bit of milk 

1. Cream butter in a large bowl.  Sift together cocoa powder and icing sugar into the bowl.
2. Beat together, adding vanilla and a bit of milk to make a spreadable consistency.
3. Spread over the Buche de Noel.
4. Cut a 3 or 4 inch piece of the cake roll off on a diagonal and place it on the side of the cake to make a branch.

Chocolate Bark

• 1 cup chocolate chips or chocolate bar

1. Melt slowly over low heat in a small pot or melt in the microwave, stirring every 15 seconds. 
2. Spread the chocolate over parchment paper and chill until it hardens.
3. Roll the parchment paper with the chocolate into a tube.  Unroll.  You should have bark like chocolate bark.
4. Place chocolate bark all over the log.
5. Sift with icing sugar.

Mushroom Meringues

• 2 egg whites
• 2/3 cup sugar
• 1/4 teaspoon cream of tartar

• cocoa powder

1. Preheat oven to 375.
2. Beat egg whites in a large bowl with cream of tartar until foamy.  Add sugar a little bit at a time until stiff peaks form.
3. Place a large hole piping tip into a piping bag. Fill with meringue.
4. Pipe out meringue imagining the size of the mushroom cap you want to achieve.  Don't lift the tip until it is the size you want.  Stop pressure on the bag and lift up the tip.  After all the caps have been piped, use a damp finger to pat down the point.
5. To make the mushroom stems.  Pipe stems, lifting the tip as you apply pressure.   Sift a tiny bit of cocoa powder over mushroom caps before baking. 
6. Place in the oven.  Turn oven off after one minute and then leave in oven 2 hours.

Once meringues have cooled, cut a bit off the top of the stem.

Melt a bit more chocolate and spread the bottom of the mushroom cap with melted chocolate.

Put the stem on and allow to cool.  

Decorate your Buche de Noel with the mushrooms and use a bit of fake greenery to complete your masterpiece.  (mushrooms should remain at room temperature, so add them just before putting the Buche de Noel on display to serve)

Refrigerate until serving time.  

Crockpot Stuffing

My sister-in-law always cooks her stuffing in the crockpot and shared her recipe with me. I combined it with the recipe that I have been making for decades and have found it to be a great way to prepare stuffing for a crowd. The steam keeps the stuffing moist and piping hot until serving time.

 

• 1 loaf of firm white bread, cut into 3/4 inch cubes (about 10 cups of cubes)
• 1/2 cup butter
• 1 cup chopped onions
• 1-2 cups chopped celery
• 2 1/2 teaspoons poultry seasoning (or 1 1/2 teaspoons sage and 1 teaspoon thyme)
• 1 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup chicken broth (add more if you prefer a very moist stuffing) 

1. Melt butter in a skillet over medium heat. Cook onion and celery until veggies soften...stirring frequently.
2. In large mixing bowl, combine bread cubes, seasonings and onion mixture. Add enough broth to moisten. Transfer to slow cooker and cover.
3. Cook on high for 1 hour. Reduce heat to low and cook for about 4 hours.
4. Serves 10.
   

Notes:

I always double the recipe (using 1/2 whole wheat bread and half white)...just the right amount for my crockpot.  You can also stuff the turkey and cook the remaining stuffing in the crockpot. When it is time to carve the turkey, add turkey stuffing to crockpot; combine well and keep piping hot until dinner time.

Coffee Table Munchies

Just a quick idea for a healthy coffee table snack. Begin with one kind or a variety of shelled or un-shelled nuts such as walnuts, hazelnuts or pistachios.  Add an assortment of dried fruit such as cranberries, apples, apricots, banana chips and mango. Depending on how large your platter and the people who will be around, you may like to throw in some pretzels or candy. I like the look of star anise and cinnamon sticks in the mix, just for looks of course. And that's it for today. Enjoy!

Antipasto Platter

Recently I was asked to bring an appetizer to a baby shower.

Being in the middle of kitchen renovations, I was looking for something
I could make in the limited space of my camper kitchen.

This Antipasto platter was a good solution.
It would also be a great make-ahead starter for a summer barbeque.

You can come up with your own additions or substitutions but here is what I used on this platter.

• 1 jar pickled asparagus
• 1 package mini sweet peppers (can be found at Costco and most large supermarkets)
• 1 package herbed soft cheese (like Boursin)
• Several varieties of dry salami - I used Wine salami and Bagged salami
• Fontina  or other Italian cheese cut into 1"x1"x 3" sticks
• canteloupe melon balls
• sliced proscuitto (Italian smoked  ham)
• cherry tomatoes
• several varieties of olives from the deli
• Small balls of Bocconcini ( fresh mozzarella)
• Fresh herbs made into a mini bouquet and lettuce for garnish

1. Roll  a slice of salami around each pickled asparagus spear
2. Halve and remove seeds from mini peppers Leaving the stem if possible.
3. Stuff each pepper half with herbed soft cheese
4. Wrap each melon ball in a slice of proscuitto and secure with a toothpick
5. Arrange all items on a large serving platter and garnish.
6. Cover with plastic wrap and refrigerate until serving

Whipped Shortbread

Love these little shortbread cookie nuggets! Pop one in your mouth and it just melts. You cannot stop at one,I know, I've tried. I've been making them for a number of years for Christmas and they never disappoint.

• 1 cup butter
• 1/2 cup icing sugar
• 1 1/2 cups flour

1. Whip butter and icing sugar together until creamy.
2. Slowly add in flour, then turn your mixer to the whip setting.
3. Whip mixture for 6 to 7 minutes scraping sides occasionally. Longer length of whipping time results in lighter shortbread.
4. Use a cookie press if you have one, or you can use a small cookie scoop or teaspoon and place cookie dough on parchment lined pans. You may decorate with sprinkles, coconut, or pieces of cherries. I prefer to leave them plain.
5. Bake in a 275º oven for 30 minutes.
6. They freeze well.

Green Beans with Cranberries and Walnuts

This recipe is a lovely compliment for your Christmas dinner. The citrus brightens the flavor of frozen green beans and gives them a fresh taste.
Serves 6-8

• 1 kg frozen green beans
• 3 cloves of garlic, slivered
• 2 tablespoons olive oil
• salt and pepper to taste
• handful of dried cranberries
• 1 cup of toasted nuts, chopped (walnuts were my choice)
• 1 lime, zested and juiced

1. Roast the green beans and garlic drizzled with olive oil  at 425 for about 20 or minutes or until they begin to turn color.
2. Toss with the lime zest and juice, add cranberries and toasted walnuts. Serve on a platter. 

Bacon-wrapped Cocktail Sausages

During the holiday season, we have many occasions to serve appetizers. Here's a tasty number that is simple to prepare and a great addition to the appetizer buffet table.

• 1 package cocktail smoked sausage links (500 g or 1 pound)
• 1 lb bacon, any kind 
• 1 1/2 cups brown sugar, not packed  

1. Preheat oven to 350°F degrees.
2. Spray 9x13 inch oven-proof pan with cooking oil.
3. Open package of bacon and cut the entire slab into thirds.
4. Wrap a third of a slice of bacon around each cocktail sausage.
5. Place each bacon wrapped sausage in pan, crowding them together to fit in pan.
6. Spread brown sugar over entire surface.
7. Bake for 40-45 minutes, basting with 'drippings' several times to dissolve the sugar.
8. Cook until sugar is completely melted and bacon is thoroughly cooked.
9. Remove cocktail sausages to serving platter, using toothpicks to serve as appetizers.

Serves 10.

We enjoyed these tasty little morsels at our MGCC Christmas party over the weekend...along with so many other wonderful eats and treats.
  

 If you need an idea for a festive way to serve cheese...

...here's a simple one!

We have had a good time getting to know one another these past few years...

but at our Christmas party we realized that we don't know each other all that well after all.

We played a MGCC trivia game...

the object being to find someone in our group (or their spouse) 

who could answer to each of the statements.

It took awhile...

and we needed a few clues...

and eventually Kathy came up with all the correct answers.

I'll post the game below...

just in case you wish to get to know us a little better.

1.     I once fell into a manure pit. ~ Julie

2.     I drove a dump truck short distances for my dad before I started  school at age 5. ~ Harv (Bev)

3.    I played in a band at Disneyland.  ~ Kathy

4.     I fear water more than I fear heights. ~Anneliese

5.     I rode an Enduro bike with Jake brakes. ~ Marg

6.     I coached football. ~ John (Betty)

7.     I once had a sea lion come to visit me in my backyard on July 1^st…it swam up the drainage ditch. ~ Elmer (Judy)

8.     I once kayaked through the Cayes and jungles of Belize for over 2 weeks, camping each night. ~Bev

9.     The first job I took was assisting the town drunk hitchhike.  He told me that he would get a ride easier if he had kids with him. He paid me a few coins for standing with him.  ~Terry (Lovella)

10.   I ran a leg with the Olympic torch in the 1984 Olympics. ~Greg (Ellen)

11.   I had a blood transfusion at birth. ~ Betty

12.   My first car was a 4-door ‘47 Mercury flathead V8 with suicide doors and a honeymoon shifter 3-speed. ~ John (Marg)

13.   I weighed in at 13 pounds when I was born. ~Herb (Anneliese)

14.   I speak three languages and two dialects fluently. ~Tony (Charlotte)

15.   I was attacked by a snowflake eel while snorkeling in Hawaii. ~Judy

16.   I skipped the second grade and was always younger than my classmates. ~ Ellen

17.   I designed and made the prototype for fiberglass floats for Conair water planes. ~Vic (Julie)

18.   I used to play accordion. ~Scot (Kathy)

19.   I have travelled to 21 countries. ~Charlotte

20.  I was once the fastest runner of all the girls in my school and competed in the Provincial Games. ~Lovella

Who knew?

Enjoy the weekend...

and these last few days before Christmas!

Caramel Popcorn Twists

My sister Norma told me that I had to try this recipe, 'addictive' she said. Is that good I wondered. But I couldn't pass it up and decided to go for it. I bought a bag of popcorn twists and started cooking.
It is 'addictive' just like she said. Share with others and consume in small amounts (if you can), it's all good.

Ingredients:

• 1/2 lb butter
• 1 cup brown sugar
• 1/2 cup corn syrup
• I tsp baking soda
• 1 teaspoon vanilla
• 1- 175 g bag of popcorn twists.

Directions:

1. Pour popcorn twists into a large roaster pan and set aside.
2. In a large saucepan, bring to boil butter, sugar, and syrup. Cook for 2 minutes.
3. Add baking soda, this will foam up and the mixture will thicken. Allow the foam to cook down slightly and remove from heat.
4. Add vanilla and stir.
5. Pour caramel mixture over popcorn twists and stir until well mixed.
6. Bake in a 225º oven for 50 minutes, stirring every 10 minutes.
7. Remove from oven and pour in a large pan to cool.
8. When cool break apart and store in a covered container.

Peanut Butter Blossoms

When my children were young, during the Advent season, they could each pick there favorite Christmas cookie and bake with me. I found baking separately with them more helpful than having them all in the kitchen with me at the same time (it is my turn to crack the egg, how come she always gets too) and I think they did too, and it builds lasting positive memories for everyone. Our son usually picked this recipe. Now he would much rather just eat the cookies than help me bake them.

• 3/4 cup softened butter or margarine
• 3/4 cup peanut butter
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 1 egg
• 1 tsp. vanilla
• 1 3/4 cup flour sifted with
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• extra sugar to roll the cookies in

1. Cream butter, peanut butter and sugars well.
2. Add the egg and vanilla, beat again.
3. Add the flour mixture and mix well.
4. Chill for 30 minutes.
5. Form round ball from about one inch.
6. Roll balls in sugar and place on un-greased baking sheets.
7. Bake at 375 for 10-12 minutes. (I do 10).
8. When they come out of the oven, immediately place a chocolate kiss, rose bud or macaroon on top. They will melt and then when cooled completely they have become one with the cookie and stay in place.

HAPPY BAKING

Fruitcake Scones

I like fruitcake, am I in the minority? I do have my favorite fruitcake though which I bake for Christmas. I also love the green glazed and red maraschino with nuts in these scones. A perfect addition to a Christmas brunch.

• 1 3/4 cup flour
• 1/4 cup whole wheat flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup cold butter
• 1/4 cup glazed green cherries, diced
• 1/4 cup red maraschino cherries, diced
• 1/4 cup walnuts, chopped
• 1/4 cup almonds, sliced
• 2 eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 1 teaspoon almond extract

1. In a medium size bowl, whisk together flours, sugar, baking powder, and salt.
2. Using a pastry blender, cut in butter until it's like coarse crumbs.
3. Fold fruits and nuts into the flour mixture until coated.
4. In a separate bowl whisk together eggs, cream, and extracts.
5. Add wet ingredients to dry just until blended.
6. Turn dough out on a cookie sheet lined with parchment paper, knead just until dough comes together in a ball. 
7. Flatten dough into a pie shaped circle, approximately 1 inch in thickness and cut into 12 wedges or more depending on the size of pieces you want. 
8. Bake in a 400º oven for 15 to 17 minutes or until lightly browned.
9. Serve plain with butter, cream cheese, or Devonshire cream. Or drizzle with icing and sprinkle with sliced almonds.

Raisin Apple Braids

These would make a nice gift for your neighbours. 

 Depending on the size you want, you can divide the dough to make 3 or 4 braids. I photographed them as Christmas gifts but of course you can make them any time of year and freeze the extras if you like. The recipe comes from the 1968 Pillsbury Bake Off Breads Cook Book.

• 6 1/2 - 7 cups flour
• 1/2 cup sugar
• 2 teaspoons salt
• 2 tablespoons instant yeast
• 1 1/2 cups milk
• 1/2 cup butter or margarine
• 2 eggs

Raisin Apple Filling

• 2 1/2 cups peeled, finely chopped apple
• 1 cup chopped raisins (I use sultanas. rinsed well through a sieve)
• 1 cup firmly packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup finely chopped pecans (opt.)

1. In large mixer bowl, combine 2 cups flour, sugar, salt, and dry yeast.
2. In 4 cup glass measuring cup, microwave milk and butter until milk is warm and butter has begun to melt. (or warm it in a saucepan on the stove)
3. Add warm milk to mixing bowl and mix on low
4. Add slightly beaten eggs and continue to mix until well moistened.
5. Mix for 3 minutes.
6. Change to dough hook and then add remaining flour to make a stiff dough.
7. Continue to mix or knead by hand for 5 minutes until dough is smooth and elastic.
8. Place dough in a greased bowl, turning to grease top.
9. Cover and let rise in a warm place until light and doubled in size. (I usually do this in the oven which I have warmed to 170 degrees and then turned off.)
10. Line 2 cookie sheets (with edges) with parchment paper.
11. Prepare Apple Raisin Filling: In saucepan, combine all filling ingredients except pecans. Bring to a boil over medium heat. Boil at least 5 minutes, stirring frequently or until it thickens somewhat. Cool
12. Punch down dough and divide in half. (or into 3 sections)
13. Roll each section into a rectangle and place on cookie sheet.
14. Spread centre third of each rectangle with Raisin Apple Filling (see picture below).
15. Using a pizza cutter, cut dough diagonally at 1 inch intervals on both sides of filling.
16. Fold opposite strips of dough over filling, crossing in centre. (see picture below)
17. Seal ends of each braid.
18. Cover and let rise in warm place until light and doubled in size.
19. Bake at 350 degrees for 20-30 minutes or until golden brown.
20. Remove to racks and cool.
21. Ice and decorate as desired.

German Gingerbread Cookies

Ah! All I had to do was take a whiff of the spices that go into these cookies and I was transported into something that spelled Weihnachten! Leise Rieselt der Schnee may as well have been playing in the background. This is a recipe I stopped making once our kids got older, but it's fun to bring it back with little ones around again.  

Ingredients:

• 1/4 cup butter, soft
• 1/4 cup Crisco
• 1 1/4 cup honey
• 3 eggs
• 6 cups flour
• 1 tablespoon baking soda
• 2 tablespoons Lebkuchen or Spekulatius Gewuerz*
• 1 teaspoon ground star anise
• 1 teaspoon cardamom
• 1 teaspoon cinnamon

* These gingerbread spices can be purchased (as a pkg) from a European Deli. In Chilliwack  you can find Abstwinder Lebkuchen Gewuerz at Hofstede's Country Barn, imported from Calgary. The spices are a combination of coriander, cinnamon, cloves,anise, nutmeg, star anise, fennel, cardamom. In Abbotsford you can find Lebkuchen Gewuerz at the Windmill Deli.

Method:

1. In mixing bowl cream butter and Crisco. Add eggs and honey, beating in well.
2. Stir in combined dry ingredients. Using a kitchen machine such as a Kitchen Aid with a hook attachment is helpful.
3. Cover and refrigerate for 5 days to let flavors blend.
4. Preheat oven to 350° F and prepare baking sheets by greasing - or line with parchment paper.
5. Let dough sit at room temp for about 15 minutes. Divide into three parts.
6. Lightly dust work surface with flour and work dough into a flat round shape by turning and using the heel of your hand. Roll out, using a fine dusting of flour, to dinner plate size. About 1/3 inch thickness. Cut with desired cookie shapes. 
7. Bake for 9 minutes or until lightly browned underneath. Ice or decorate with Boiled Icing.
8. Store in airtight container in cool place. The cookies just get better as they age. 
9. Yield: 24 large gingerbread men plus approximately 20 regular sized cookies, such as star shapes.

Boiled sugar-meringue icing ( make 2 times for 4 dozen cookies)

• 1 cup sugar
• 1/4 cup water
• 1 egg white

1. In a medium glass bowl, beat egg white until soft peaks form when you lift beater. Set aside.
2. In saucepan, over low / medium heat, bring water and sugar to a boil, while stirring.
3. Once it keeps boiling, even while stirring, set timer on 3 minutes.
4. Keep stirring, while liquid becomes totally bubbly, making sure sugar does not harden on sides of pot. Stir until it begins to feel slightly syrupy, about 2 - 3 minutes.
5. Remove from heat. Slowly, pour into beaten egg white, while mixer is going. (I hold a hand mixer with my right hand and pour hot liquid with my left.) 
6. Beat for about 2 minutes, until glossy and stiff. Fill piping bag if you wish to outline, or spread by teaspoons onto cookies, using the back of the spoon to smooth. Sprinkle with sugar sprinkles while wet. Allow to dry until hard. (several hours or overnight)

Hint: this icing can dry quickly, so cover any icing left in the bowl with a wet tea towel. If icing becomes slightly crusty, add a tsp of water and beat with mixer for a few seconds.

Toffee Drops

Years ago my friend Debbi, who also happened to be my son's teacher at the time, shared this recipe with me. Our family loves these and it's made every Christmas by at least one of us.
It is a super simple easy recipe and can be put together quickly. What takes the longest is unwrapping the toffee pieces. This toffee used to come in a bar but I can't find those anymore.

• 16 pieces of toffee, I use Mackintosh's toffee.
• 2 tablespoons whipping cream
• 2 tablespoons butter
• 2 cups Special K cereal, you can use rice crispies

1. Chop toffee pieces, add to cream and butter in a microwave safe bowl.
2. Melt in microwave for 1 1/2 minutes, stirring every 30 seconds just until mixture is smooth. 
3. Stir into special k cereal and mix well.
4. Drop by spoonfuls on a parchment lined cookie sheet. You have to work quickly before the mixture hardens.
5. Let cool and store in a covered container in a cool place. Who am I kidding, I doubt they will make it that far.
6. Yield: 1 dozen

Angel Kisses (Alfajores)

This cookie has a ‘melt in your mouth’ kind of texture, like shortbread. The filling is cooked sweetened condensed milk, also known as dulce de leche, if purchased in a jar. The recipe came from a friendly neighbor, who invited me for coffee when I was a newly wed. I loved the cookies because the filling was just like what we used to spread on our bread when we lived in South America. I found out that they were quite a bit of work to make when I made them for our daughter’s first birthday, so I decided that they would be Christmas cookies and eventually we ended up calling them angel kisses, because we did not know the real name.

Ingredients:

• 1 cup soft butter
• 3 egg yolks
• 3/4 cup sugar
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla
• 2 cups cornstarch
• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 can sweetened condensed milk
• flaked coconut

Method:

1. Put unopened can of sweetened condensed milk, standing up, in a pot of water, water coming up about 3/4 of the way. Bring water to boil and simmer for 11/2 hours. Add water if needed. Cool completely in fridge. Good if you can do this the day ahead. I like this method because the dulce tastes fresh and creamy. If you prefer, you can use 1 jar purchased Dulce de Leche. 
2. This cookie recipe has no liquids, so I find it is very important to use very soft butter, but not melted. I take it out of the fridge the night before. It also helps to use a large mixer that has a dough (hook) attachment.
3. Beat butter until very creamy. Beat in the yolks. 
4. Mix sugar and lemon rind, then add to creamed mixture, along with vanilla. 
5. Stir in cornstarch and combined other dry ingredients (using hook attachment if you have) until smooth. Shape into ball.
6. Taking about 1/4 of the dough at a time, roll out on floured surface to about 1/4 inch thickness.
7. Cut with small, round cookie cutter or tomato paste can. 
8. Place on floured cookie sheets and bake at 350° F for about 8 min. Do not over bake. Cookies should just be starting to get color on the underside, not on top. Cool.
9. Stick two cookies together with cooked sweetened condensed milk, spreading the sides (edges) as well and rolling them in coconut. 
10. Freeze to set. Store in air tight container in freezer and beware if someone in your family likes eating them frozen! Yields 4 dozen cookies 

Pfeffernuesse ~ Flashback Friday

Years later, so many things have changed.  When I looked at my last post in 2009, I realized that I made this with my sister. It's obvious that it's Flashback Friday again. Now I'm starting all over and introducing this wonderful recipe to my dear little grandaughters who visit regularly.  And today, you get to see them in action.  It brings so much laughter and joy into our lives to watch these young ones pronounce PFEFFERNUSSE!

Step One:

• 1 1/2 cup honey
• 2 cups white sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1 teaspoon cardamon
• 1/4 teaspoon nutmeg
• 2 tablespoons /15 grams Neunerlei Lebkuchen Gewurz (this is a gingerbread spice purchased at a Delicatessen) I ordered them from the Edelweiss Delicatessen in Calgary this year, as no one else carried them in our town. 

1. Warm honey in microwave or stovetop and add sugar and spices.
2. Cool mixture to room temperature.

Step Two:

• 1 cup margarine
• 1/3 cup sour cream

1. Melt margarine and add sour cream.
2. Now add to cooled honey mixture.

Step Three:

• 6 cups flour (add up to 1/2 cup more if needed to make a heavy dough )
• 3 teaspoons baking soda

1. Sift together flour and baking soda and add the above honey mixture and mix well.
2. I blend flour and soda into an electric mixing bowl.
3. I usually use my kneading hook, as this dough is heavy. One time I broke my cookie beaters.
4. Place in fridge overnight to cool. 

Step Four:

1. To bake, grease cookie sheets
2. Roll dough into rolls (snakes) and slice.(thickness of your index finger)
3. Preheat oven to 325 degrees F. Bake for 9 minutes. Just slightly browned.
4. When baked, leave cookies on sheet 2 minutes, then remove from pan.

While Ivy, who will be four in February knows that first, we grease our hands, then follows my instructions to a tee, Joy on the other hand who will be two,  totally seizes every moment to enjoy laughter.  We've had lots of fun and I know we will be making several batches to give to the big cousins. I've enjoyed handing down some traditional recipes to the grandchildren.

Apple Roses Cheesecake - Gluten Free

These roses are popular on Pinterest, and I found them intriguing and beautiful - so I decided to try them myself.
 I made the above dessert twice this Valentine's week-end - once for a potluck and once for my kids.
I don't think these roses need be limited to Valentine's Day. Any special occasion would welcome them - Mother's Day, bridal showers, birthdays.
Though the roses are not difficult to make, they are a bit time consuming -  however, the comments I got more than compensated me for my effort.

Since there are numerous sites giving step by step instructions, I'll just offer some tips that may be helpful if you haven't done these before.

1. Cut the apple in half, cutting away the core and ends, then with cut side down , slice the half-apple as thin as possible -- That first slice that is all peel is great to roll up as a deep color center for the rose, or bud,  after the pulp is easily scraped away (after microwaving)

2. Slices are microwaved in liquid (1 cup water, 1/2 cup sugar, juice of 1/2 lemon)  until they are just at the soft  stage - doesn't take long - I did one apple at a time, in my microwave took 2 1/2 minutes) You just want to 'limp' the slices, not cook completely.  Drain them on toweling after they are microwaved, and allow to cool slightly before forming your rose petals.

3. When creating your roses, roll up the center, then add petals , placing the middle of each apple slice to cover the ends of the previous slice, wrap and then finger roll the red top edge of the slice over to resemble a rose petal. Make the roses different sizes and make some buds.

4. I formed all the roses and set them up on doubled toweling to drain off the excess moisture. Because of the sugar in the water they were microwaved in,  the petals stick together nicely.

5. I used a green apple in an attempt to add leaves - but I wish the color stayed more vibrant - I'm wondering if green food color in the cooking water would intensify the green peel.

6. I made a fruit glaze to drizzle over the apples once placed on the dessert to make them shiny.

7. Use the reddest apples you can find  - I used Red Prince apples, they worked wonderfully well.

8.  I placed the roses randomly over the top - but then found that cutting the dessert was not easily done without ruining the roses -- so I think next time I might arrange the roses in such a way that when the dessert is cut into pieces there would be a rose arrangement on each piece.

9. These roses keep amazingly well ... I thought they would have to be done the same day served - but after a few days in the fridge they are still perfectly fine!

10. For an 8" x 10" pan I needed 4 medium apples for the roses. (the photo shown above was made in a larger pan for our pot luck , 9" x 12" and for that I needed 6 apples and made 1 1/2 times the recipe for the base and the filling)

Note- I haven't tried it but I see no reason the apple slices could not be 'softened' in simmering water/sugar solution on the stove top, if you prefer not to use the microwave. It may even work better since the temperature would be uniform.

While you could put these roses on your own choice of a variety of desserts,  the following is the dessert shown in the photo.

Apple Roses Cheesecake 

The base is a hazelnut crumb base

• 1/3 cup hazelnut flour 
• 1/2 cup gluten free  flour - I used Julie's Mix 
• 1/4 cup sugar 
• 1/4 tsp xanthan gum 
• 1/4 tsp salt
• 1/4 cup butter, softened

1. Mix together dry ingredients then work in the butter until well mixed. Press evenly into a baking pan -  8"x10"
2. Bake at 350 degrees for 15 minutes. 

The filling is the easiest baked cream cheese filling I have ever made and seems fool-proof - no cracks , sets well and is delicious. 

• 1 pkg. cream cheese (8 oz) 
• 2/3 cup sugar 
• 2 cups sour cream 
• 1 tsp. vanilla extract
• 1/2 tsp almond extract

1. Beat cream cheese with sugar until smooth 
2. Add sour cream and flavorings. Blend well. 
3. Pour over pre-baked base. 
4. Bake at 350 degrees for 20 minutes 
5. Cool 

Fruit Glaze 

• 1/3 cup fruit juice (I used the juice from a can of peaches)  
• 2 rounded tablespoons of sugar 
• juice of 1/2 lemon 
• 1 tsp cornstarch 

1. Cook juice, sugar and cornstarch until it thickens - if too thick add a little water
2. Add lemon juice

When cheesecake is cool, arrange the roses over the top, pressing only slightly into the filling. Drizzle glaze sparingly over the top of the roses. Chill for at least two hours before serving.
Can be made a day ahead. 

Cabbage Rolls (Holubtsi)



This recipe takes me back to my Mom's kitchen and early years of marriage when I wanted to make something fancy. We called them Galopse ( a variation of the Polish name for them, while others call them by the Ukranian, Holuptsi). Although we don't have these that often any more, (mainly because we have so much to choose from today) I still do enjoy that "comfort food" flavor. It's a good make-ahead meal because they are always good re-heated. Cabbage rolls are great for pot-lucks and very economical. This recipe makes 12-18 rolls. Sometimes I form a few meatballs for those who don't care for the cabbage.

Ingredients:

Rolls / Filling:

• 1 head Savoy cabbage
• 1- 1 1/2 pounds lean ground beef
• 1 teaspoon salt
• pepper
• 1/2 grated onion
• 1/2 cup sour cream
• 1 – 1 1/2 cups cooked rice

Sauce:

• 2 tablespoons oil
• ½ chopped onion
• ½ chopped pepper, any color
• 4 tablespoons flour
• 4 cups water (approx)
• 1 chicken bouillon cube (or 2 teaspoons better than bouillon)
• 3 tablespoons tomato paste (according to taste)
• salt and pepper, to taste
• 1 can tomato soup (optional) 
• 1 bay leaf

Method:

1. Place cabbage in a large pot of boiling water and peel off leaves as they become soft. Set aside. If you are using regular cabbage, cut around the core before placing it in the water.
2. In a large frying pan, cook onion and pepper in a small amount of oil until tender. 
3. Mix flour and half of the water in a sealed container until well blended and add to onion/peppers. While cooking, add the rest of the water and stir until smooth and bubbly. Add bouillon and tomato paste. For more sauce, mix more flour and water and add another bouillon cube for flavor. Adjust amounts according to desired consistency and add salt and pepper according to taste.
4. Mix raw meat, salt, pepper, onion, sour cream and cooked rice. Place a few tablespoons of meat mixtureonto each leaf, fold ends and roll up. Place close together in roaster.
5. Pour sauce over cabbage rolls, tuck in bay leaf and bake at 350° F for 1 1/2 hours. 
6. Once cooked, remove rolls to serving plate. If there is not enough gravy, add a can of tomato soup to the liquids in the roaster and bring to boil. With the soup you can also adjust flavors by adding some milk or cream.

Harvest Brown Bread

Tucked into the bread section of my Mennonite Treasury Cookbook is a stained and worn piece of paper with the recipe for our family favorite brown bread. I got it from a friend in the late seventies and is simply known as Ruth P's brown bread. I often wonder what happened to Ruth, one of those people who was part of my life for a time and who I haven't heard from in twenty years. But I think of her whenever I bake her bread and hope things have gone well for her and her family.

• 2 Tablespoons fast rising yeast
• 1 teaspoon sugar
• 1 cup warm water
• 1 Tablespoon salt
• 1 large tablespoon honey
• 4 cups warm water
• 2 cups rye flour
• 3 cups whole wheat flour
• 3 cups white flour (plus 1-2 additional cups in step 5).
• 1/2 cup oil
• 1 cup sunflower seeds

1. Prepare yeast mixture by dissolving sugar in lukewarm water...add yeast and let stand ten minutes.
2. In large bowl, dissolve salt and honey in warm water...add yeast mixture.
3. Mix together the three types of flour. Add flour slowly to mixture in bowl and beat well.
4. Add oil and sunflower seeds.
5. Knead in enough white flour to make dough smooth and elastic.
6. Cover and allow to rise in a warm place until light. 
7. Punch down and form loaves. Let rise until doubled in bulk.
8. Bake at 375°F for 30 minutes.
9. Yield 4 medium loaves
   
   *When using instant yeast, add to flour in step three and omit step 1, proofing yeast in sugar water.)

I gave you the recipe as it is written, but since I always use my Bosch machine to mix bread, my methods and amounts differ slightly. I usually do one-and-a-half times the recipe, and make a few little loaves for the grandkids.