Recipe Search

Brewed Ice Tea Concentrate



The snow is finally gone and soon we will be sitting around the fireside and enjoying wiener roasts and picnics. This is a delicious economical homemade brewed ice tea were you control the amount of sugar and type of sweeteners you want to use. This amount makes lots for a crowd and the recipe can be cut in half. 

  • 16 cups water
  • 8 cups sugar (I used less)
  • 20 bags of black tea
  • Fresh lemons
  1. Bring 16 cups water to a boil.
  2. Add the sugar and simmer for 5 minutes until the sugar is dissolved.
  3. Add the tea bags and steep for 15 minutes. 
  4. Strain the tea bags but do not squeeze out the excess liquid as it can make the tea taste bitter.
  5. Makes 4 - 2 liter jars or 8 - 2 cup pints.
  6. In a large pitcher with ice pour in 2 cups of concentrate and add 7-8 cups of water. 
  7. Add 1/4 cup of fresh lemon juice. (Optional).
  8.  Keep about 2 weeks refrigerated.

Bread For The Journey

All to Us!

This past fall, we had the privilege of working with an Alpha Class in our church.
I knew what was involved from previous experiences.
A solid commitment of time:
teaching, cooking food, setting up, taking down and cleaning up for twelve weeks.
Now, looking back it was so worthwhile, as we saw the baptism candidates share their testimonies.
We shared life with a man who had just recently lost his wife.  He was searching for answers.
We shared life with a young teen who is fearing the loss of her father plagued with cancer,
waiting for a miracle.
 We shared life with a young woman and mother who had been living with addictions,
committing her life to God.
We shared life with a teen boy living with cerebral palsy, sharing his heart's passion.
For those of us who have lived the Christian faith all our life, we must commit to: 
Believing Christ!
Living Christ!
Sharing Christ!
Our prayer is that all of you will be able to understand who Jesus is and the 
claims he has to give you a Hope for the future.

Together, let's worship Jesus this morning and sing "All to Us."
If you believe this, go out, live it and share it......

Rhubarb Bar ~ Flash Back Friday



The last time I posted this Rhubarb Bar in 2010 these little girls were not even born.  Now they are well on their way to making it on their own.  This recipe is also in our first cookbook Mennonite Girls Can Cook available here and also on Amazon.    This is our family spring favorite recipe.



Crust
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup shortening  (or use all butter)
  • 2 egg yolks
  • milk to make 2/3 cup
Filling
  • 7 cups finely chopped rhubarb
  • 1 3/4 cup sugar
  • 1/2 cup minute tapioca
  • 2 egg whites
Icing
  • 1 cup icing sugar
  • 3 tablespoons warm water
Method
  1. In a large bowl, combine the flour and salt, cut in the butter and shortening until the crumbs are the size of oatmeal. You can use your food processor for this too. Pulse, don't run at full speed.
  2. Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.
  3. Slowly add to the flour mixture and pulse with the food processor until it begins to come together or mix in with your fork.
  4. Turn the pastry onto the counter and knead it into a ball, just until it comes together.
  5. Wrap in a plastic wrap, shaping it into a flat rectangular disk.
  6. Refrigerate.
  7. Chop rhubarb into about 1/2 inch square pieces.
  8. Add the sugar and tapioca and set aside.
  9. Take the dough from the refrigerator and divide in half.
  10. Roll each piece out thin enough for a 10 X 15" pan or use the same amount of dough for a 9 X 13" pan plus a 5 X 7" pan.
  11. This dough is rolled very thin. Use a bench scraper to carefully lift the dough.
  12. Don't be afraid to add a bit of flour if you need to.
  13. Once you have the rhubarb covering the first piece of dough, cover with the second piece of dough.. . and crimp the edges together.
  14. Whip the egg whites until they just begin to stiffen.
  15. Use your hands to spread the egg whites over the pastry.
  16. Bake at 400 degrees for 35 - 40 minutes. . or until golden brown.
  17. While the bar is still warm, combine icing ingredients and drizzle over top.

Refrigerator Potato Rolls



This has been our family's favorite dinner roll over the years...known as 'grammy buns' these days.  I posted this recipe on my personal blog many years ago and it is also featured in our first cookbook, but today I am sharing it here.The original recipe called for mashed potatoes and active dry yeast; I prefer to use instant mashed potato flakes and instant yeast. The dough can be refrigerated for up to three days...the perfect solution for having fresh rolls without much fuss when guests arrive.  I often divide the dough in two, using half for crescent rolls and half for cinnamon buns (instructions below).

Refrigerator Potato Rolls
  • 2 cups very warm water
  • 1/4 cup instant mashed potato flakes
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 2 eggs, beaten
  • 1/2 cup butter, softened
  • 2 tablespoons instant yeast
  • 6 - 6 1/2 cups flour
  1. Stir together the water, potato flakes and sugar. 
  2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
  3. Beat with mixer on high speed. 
  4. Add remaining flour 1/2 cup at a time, until dough can be easily handled. Knead well. 
  5. Place in a greased, covered bowl in the refrigerator for at least two hours or overnight. 
  6. Divide dough into four equal portions, and roll each piece into a circle on a buttered surface.  
  7. Cut each circle into 8 wedges; roll each wedge to form a crescent.
  8. Let rise in a warm place until doubled in size, at least one hour.  
  9. Bake at 375°F for 12 -15 minutes.
 Yield: 32 dinner rolls


Cinnamon Bun Variation:
  1. To make cinnamon buns, divide the dough into two portions. 
  2. Roll each into a large rectangle and spread liberally with softened butter. 
  3. Spread each rectangle with 1/2 cup (packed) brown sugar, 1 teaspoon cinnamon and 1/2 cup raisins (optional).
  4. Roll as for jelly roll, starting at long edge. 
  5. Seal edges and slice into 1 1/4 inch slices and place on greased pans. 
  6. Bake at 350 degrees F. for about 20-25 minutes, or until golden brown. 
  7. Remove from pans while warm and frost.

Seriously Good Oatmeal Cookies (gluten free)


My oldest daughter made these and the certainly live up to the name of the cookies, they are seriously good and I would not have guessed that they are gluten free. She got the recipe from Aunt Peggy.

  • 1/4 cup Margarine
  • 1/4 cup Coconut oil
  • 1/2 cup Brown sugar or coconut sugar
  • 3 tablespoon White sugar
  • 1egg
  • 1 teaspoon Vanilla
  • 1/4 cup White rice flour
  • 3 tablespoons Millet flour or oat flour
  • 3 tablespoons Almond flour
  • 3 tablespoons Potato starch
  • 2-3 tablespoons Flax seed (opt.)
  • 1/2 teaspoon xanthan
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon and nutmeg (especially good with raisins)
  • 1 1/2 cup Only oats quick oats (gluten free)
  • 3/4 cup Chocolate Chips or raisins
  • 1/4-1/3 cup  unsweetened Coconut


  1. Beat margarine and coconut oil, egg and vanilla.  
  2. Mix together all dry and stir in or mix in on low speed with mixer.  
  3. Stir in raisins or chocolate chips.  
  4. Bake at 350 11 minutes  
  5. Makes 2 dozen really delicious cookies.  
  6. Recipe can easily be doubled.

Italian Baked Frittata

A good morning to you all...giving you a quick 'Tuesday Tulip Tip'  I love tulips but hesitate to buy them because they always droop within a day or two.  So a good friend gave me this tip. Take a small paring knife and just slit the stem about 1/4 inch below the flower and make a small notch about a 1/8th of an inch.I bought fresh tulips from Costco and made an experiment.  I notched each tulip except for one. Can you obviously tell the difference?  Hoping you can enjoy some fresh tulips as our valley has begun its annual tulip festival. Take a sneak preview of whats to come your way in the next few days.     


This is a perfect dish to serve for a Sunday brunch.  It feeds a small crowd and is filled with spicy Italian sausage and fresh asparagus combined with a mixture of Italian cheeses. It's best at room temperature.  This pairs nicely with a Ceasar salad or Lovella's freshly cut up Papaya Salad.

Italian Bake Frittata
  • 1 pound asparagus
  • 3/4 pound hot Italian sausage (loose)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • salt and pepper
  • 3 cloves garlic, minced
  • 2 teaspoons roughly chopped rosemary
  • 1 1/2 cups ricotta
  • 1 package of Italian cheeses (320grams or 3 1/2 cups)
  • 10 eggs
Step one:
  1. Heat oven to 350 °
  2. Cook or blanch asparagus for one minute, bring water to a rolling boil,  then remove and rinse with cold water and drain. Squeeze moisture from the asparagus and set aside.
  3. Heat a 10-inch cast-iron skillet over medium-high heat.  Cook Italian sausage (remove casings from links first) stirring until it resembles well-browned and crumbled.  (6-8 minutes)
  4. Remove the sausage and set aside.
Step two: 
  1. Heat olive oil in frying pan and add onion stirring until it is lightly browned.  
  2. Add garlic and rosemary and cook for one more minute.
  3. Turn heat off and stir in chopped asparagus and sausage.
  4. Let mixture cool in pan.
Step Three:
  1. Spoon dabs of ricotta cheese over greens mixture.
  2. Sprinkle with Italian cheeses.
  3. Combine eggs in a bowl and season them.  Mix well.
  4. Pour seasoned eggs over the mixture, tilting the pan to distribute them evenly.
  5. Bake for 30 -35 minutes until top is golden and eggs are no longer runny at the center.  
  6. Use a skewer or paring knife to check if it is cooked inside. 
  7. Blot any access oil on paper towels and let it cool for 15 minutes.
  8. Then cut into wedges and serve. 
  9. This tastes best at room temperature. 





Quick and Easy Chocolate Flan Cake


Looking for a quick and beautiful dessert? This is a take off of the chocolate Bodentorte-wanna-be- Black Forest. I use a cake mix, because it's light and makes for just the right flavor combinations.

Ingredients:

  • 1 Devil's Food Chocolate Cake Mix ( will make 2 cakes or cupcakes on the side)
  • 1/2 - 3/4 can cherry pie filling
  • 2 cups sliced fresh strawberries
  • 1 cup whipping cream 
  • 1 teaspoon sugar
Method:
  1. Grease a flan cake pan well, making sure all the creases get covered. Dust with flour and tap to cover lightly. 
  2. Mix cake according to package directions. Spread about half of the batter into pan, to just below the rim. Use the leftover batter for cupcakes.
  3. Bake at 350° F for about 25 minutes, until toothpick tests done.
  4. Let sit in pan for about 10 minutes. Loosen edges with butter knife or pull back from edge with clean fingers if some help is needed. Cover with a cake plate and flip. It patches easily if you don't totally succeed. Allow to cool. 
  5. Mix cherry pie filling and strawberries. Spread onto cake.
  6. Beat whipping cream with sugar until you can lift beaters to form peaks. 
  7. Spread onto cake. Keeps well for next day. 
Alternately, with the extra batter, stir in the other half of the cherry pie filling and bake in a square pan. Freeze to have on hand to serve with ice cream and hot fudge sauce.

Bread for the Journey





We recently spent some time with our children and grandchildren in Hawaii celebrating our 40th anniversary.  What a celebration it was.  Our time spent together brought us so much joy.  


Our hearts desire for our children and grandchildren is that they will know the faithfulness of God.  
We rejoice in God's glorious goodness and we want to be faithful to express that in ways that draw them towards a personal relationship with Christ. 

Every morning we pray for our dear little ones.  As grandparents, we believe we have a responsibility to pray for them but we see it as a privilege.  

Not sure how to pray for the children in your life?  

  • pray that they will have a healthy fear of things that could cause them harm or distract them from the truths of God's word
  • pray for their parents that they will have wisdom in raising them
  • pray that we will be faithful to model the gospel  
  • pray that they will be motivated in their school work and be thankful that they can go to school
  • pray that they will be kind to other kids and kids will be kind to them as well
  • pray that they can be brave and be courageous
  • pray that God will reveal himself to them, opening their eyes to believe that Jesus loves them and died for their sins and has forgiven them
  • pray that they will know that God is faithful on their good days and their bad days
  • pray that their body and mind remain strong and sound and that they would use them to honor the Lord
  • pray that they will learn that God is sovereign in their lives
  • pray that they would be obedient to God's word
  • pray that they would choose to serve him all the days of their lives

Our time away with our family was an investment in physical rest, relationship building and also in taking opportunities to talk about what God is doing in their lives and in ours.

What a celebration it was! 
Thank you, Lord!


Flapper Pie - Flashback Friday


Flapper Pie is simply a cooked vanilla custard in a graham crust and topped with meringue. It's best eaten fresh the day it's made. I find that using a good quality pure vanilla makes a big difference in the taste of this pie.
 Yields one deep dish pie.
Crust:
  • 1/3 cup melted butter
  • 1 1/2 cups graham cracker crumbs
  • 1/8 cup white sugar
  1. Melt butter and stir in crumbs and sugar. Press mixture into a pie plate and bake in 350ºF oven for 8-10 minutes. 
Filling:
  • 4 cups milk
  • 4 eggs yolks (save whites for meringue)
  • 1/2 cup white sugar
  • 4 heaping tablespoons corn starch
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1 tablespoon butter
  1. Put all ingredients except vanilla into a large microwaveable bowel and beat well. Microwave on high for 3 minutes. Give mixture a good whisk and microwave several more minutes until mixture is bubbly ban begins to thicken and there is no chalky taste from the cornstarch. 
  2. Add vanilla and butter and stir until combined. 
  3. Pour into pie crust.
Meringue:
  • 4 egg whites
  • 1/2 tsp cream of tarter
  • 4 tablespoons sugar
  1. Beat egg whites together with cream of tarter until soft peaks from.
  2. Add sugar and beat until whites are stiff.
  3. Pile on top of hot filling and spread right to the edges.
  4. Bake in 400ºF over for 6-8 minutes until golden. 
  5. Remove to cooling rack. Serve warm or cooled. Best served on the same day so that the filling remains creamy. 


Rustic Biscuit Bagels




You don't need yeast for these bagels, I can hardly believe it! Great texture, soft and slightly chewy. and a little rustic looking! They are wonderful toasted and served with jam or cream cheese or for sandwiches. This is a small recipe, can easily be doubled.
Thank you to my dear friend Marlene for the recipe.
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup non fat greek yogurt
  • 1 egg, beaten
  • Sesame seeds, and poppy seeds.
  1. Whisk together flour, baking powder, and salt.
  2. Add yogurt with a fork until well combined.
  3. Dump dough on to a lightly floured counter top, knead a few times until it comes together.
  4. Divide dough into 4 balls. Flatten each ball into 1/2" thickness. Poke a hole in the centre of the flattened ball and stretch into shape of a bagel.
  5. Place bagels on a parchment lined baking sheet.
  6. Brush with beaten egg and sprinkle with sesame seeds, poppy seeds or both.
  7. Bake in a 350 oven for 20 - 25 minutes until golden in color. 
  8. Yield: 4 bagels

Potato Salad with Dill




There must be millions of Potato Salad recipes! 
I'm sure that everyone thinks theirs is the best.
If you search the Mennonite Girls Can Cook Blog, you'll have several very good ones
 to choose from. 
Today I'm adding my recipe to the offerings 
 I love the flavour the celery salt and the fresh Dill add to the salad. 
They are additions that just might suit your taste.

Please note: I've not been precise in my measurements as you may want to adjust the seasoning to your taste.  Add the lesser amount first and then taste it before adding more.

  • 8 medium potatoes
  • 8 eggs, hard boiled and peeled (My rule of thumb is one potato and one egg per person)
  • 1 large stalk celery diced
  • 1 cup mayonaise
  • 1/4 cup sour cream
  • 1- 2 teaspoons prepared mustard (or to taste)
  • 1/2 teaspoon celery salt
  • 2 tablespoons chopped fresh dill
  • salt and pepper to taste (I usually add a few sprinkles of Montreal Steak Spice)
  • half and half cream if needed
  • 2-3 tablespoons pickle juice (from either sweet pickles or dills)
  • chopped green onion
  1. Boil potatoes with their skins on just until a knife inserted into one of the potatoes goes in easily.  Do  not overcook. Drain and cool overnight in the fridge.
  2. Peel potatoes by scraping with a knife. Dice potatoes into a large bowl.
  3. Dice hard boiled eggs into the bowl with the potatoes and then cut through the potatoes and eggs with your knife to further dice them.
  4. Add chopped celery.
  5. Mix mayonnaise, sour cream, celery salt, dill and salt and pepper.  Add pickle juice and stir well.
  6. Add a tablespoon or so of cream and more pickle juice to make the dressing the consistency you prefer.
  7. Add 1/2 of dressing and green onions to the potatoes and eggs and mix until evenly coated. Add more dressing until it looks right to you.  (Some like a creamier salad, some a more dry salad) 
  8. Serves 8 -10
Add dressing and mix salad no more than an hour before serving as the potatoes seem to absorb the dressing if mixed too far ahead. Be sure to refrigerate mixed salad until serving and return leftovers to the fridge promptly after the meal.




Rhubarb Peach Pie


The first crop of spring is being harvested here on our farm.  The early rhubarb stalks are tender and juicy.  If you are as excited about rhubarb as I am, you will pick them before they are fully grown and pair them with frozen peaches from your freezer.    It's a perfect pairing with the tart taste of rhubarb and the sweet goodness of peaches.    I like to make a pie the perfect size for a dinner party and so when the table is set for six, I make a pie that is cut into six.   I made enough filling for another small pie to share.  If you want, you can use this filling in one large deep dish pie.  Also, I like to use a lattice top crust when the filling is beautifully bright. It also helps to know exactly when the center of the filling is cooked.

  • pastry  (I used two discs for two shallow 9-inch pies from this recipe that I divide into four discs)
  • 3 cups sliced frozen peaches, thawed (do not drain)
  • 3 cups diced rhubarb
  • 1 1/2 cup sugar
  • 4 tablespoons quick tapioca
  1. Mix all the ingredients together for filling.  Set aside while you roll out the pastry.
  2. Preheat oven to 375 F.
  3. Roll out two discs to fit 9-inch pie plates,  trim edges from both pies.  Using all the trimmed pastry, roll out as thin and cut into strips to use for the lattice.  
  4. Fill both pies with filling and arrange pastry strips evenly over both pies.  
  5. Bake for about 45 minutes or until the crust is evenly brown and the center is clear and bubbly.  


Lemon Sour Cream Pie


Spring has finally arrived and for some reason citrus spells spring to me…light, fresh and tangy. 'Tis the season for lemon pie. Inspired by a picture of a sour cream lemon pie posted by a blogging friend a few weeks ago, we have enjoyed a similar pie here recently.  I will be making it again!

  • 1 nine-inch pie shell, baked and cooled (homemade or store bought) 
  • 1 cup sugar
  • 3 1/2 tablespoons cornstarch 
  • 1 cup milk
  • zest of one lemon
  • 1/2 cup freshly squeezed lemon juice (2 large lemons)
  • 3 egg yolks, lightly beaten
  • 1/4 cup butter, softened
  • 1 cup sour cream
  • whipped cream topping 
  1. Combine sugar, corn starch, milk, lemon zest and juice, and egg yolks in a heavy saucepan.  Whisk to combine.  
  2. Cook over medium heat, whisking contantly until mixture is bubbling.
  3. Add butter and cook until thickened and smooth.  Remove from heat and cool.
  4. Gently whisk in sour cream.  Add filling to baked pie crust.
  5. Top with whipped cream topping.  (Pipe around edges or spoon over entire pie.)
  6. Refrigerate for several hours before serving.
 Whipped Cream Topping:
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract (or almond flavouring)
 Combine cold whipping cream, sugar and vanilla in bowl and beat until medium stiff peaks form (about 1 minute).




Bread for the Journey - Be Exalted Oh God



I will give thanks to you, O Lord, among the peoples;
I will sing praises to you among the nations.

For your steadfast love is great to the heavens, your faithfulness to the clouds.

Be exalted, O God, above the heavens!
Let your glory be over all the earth!

Psalm 57:9-11

Breaded Chicken Fingers Gluten Free



For Flashback Friday, I pulled up this recipe I first posted here  in June of 2012 ... I recently made them again ... and tried baking them instead of frying  -  baking instead of deep frying will be my preferred method from now on ...  I have a new oven that has the convection option which I have never had before and I am loving the difference  it makes in meat and vegetables.
  • 6 skinless chicken breasts -- ( or about one per serving) 
  • 1/2 cup milk
  •  1 crushed clove of garlic 
  • 1/2 loaf of gluten-free bread crumbs.  
  • 1 cup  starch (cornstarch, arrowroot, tapioca, sweet rice, potato - or a combo)  spiced  to taste   ( I use salt, pepper, anise seed, a little Thyme) 
  • 2 slightly beaten eggs
  • oil - for drizzling
1. Marinate chicken in ziplock plastic bag with milk and garlic clove for about 2 hours -- or longer 
2. Drain chicken  and cut breasts into 1/2 -3/4 inch wide strips
3. Place bread crumbs, starch,  and eggs in three separate bowls


4. Assembly line fashion --  dip each 'chicken finger' first into spiced starch then into eggs then roll in the breadcrumbs 
5.  Arrange on baking sheet, lined with parchment and bake at 400 degrees convection oven for 30 minutes, or until crumbs are nicely browned.  (I drizzled a bit of oil over each piece before putting in oven)
6. Serve hot !   Delicious !!!

Cowgirl Salad


I don't know where salads get their names from, but this one is inspired by one I had in a restaurant, so I'll call it by the same name. You can add chicken to it, but it's a wonderful lunch served with Judy's Savory Cheddar Scones.

Ingredients: (for 2 extra large or 4 medium salads)

  • 8 cups mixed greens
  • 1 cup shredded red cabbage 
  • 1 cup cooked edamame beans (cook 5 minutes in minimum amount of water)
  • 1 cup dates, chopped
  • 1 cups candied walnuts*
  • 1 cup cherry tomatoes
  • 1 cup feta cheese
Sweet Vinaigrette Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon freeze dried cilantro or parsley (or fresh)
  • 1 tablespoon mayonnaise
  • 1/8 teaspoon cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  1. Layer salad ingredients in a large bowl or on indivitual plates.
  2. Whisk or shake all dressing ingredients together.
  3. Drizzle on top or mix into salad. 



*To make candied walnuts: Place nuts in a small fry pan. Sprinkle with 2 Tablespoons brown sugar. Stir over medium heat until sugar melts and sticks to nuts. Remove to a small bowl to cool. 

Roast Beef and Red Pepper Panini


A Simple idea for a delicious sandwich.

  • Ciabatta buns or thick sliced Artisan bread
  • butter
  • mayonnaise 
  • mustard, if desired
  • thin sliced roast beef - leftover or from the deli
  • sliced cheese - Swiss, Havarti, Provolone, Cheddar - your choice of one or more.
  • roasted red peppers - make your own or from a jar (pat dry on paper towels)
  • butter - second amount
  1. Lightly butter both halves of bun or two slices of bread.
  2. Spread with mayonnaise and mustard.
  3. Add several slices of roast beef. (at least 3 or 4 thin slices)
  4. Add cheeses.
  5. Add a layer of roasted red peppers 
  6. Top with other half of bun or second slice of bread.
  7. In a fry pan* over medium low heat, add a teaspoon or so of butter and swirl to coat pan.
  8. Add sandwich and weight down with a heavy plate.
  9. (*if you have a panini grill or griddle, use it instead of the fry pan.)
  10. Fry until golden - checking to see that the level of heat is not too high.
  11. Lightly butter the top side of the sandwich and flip over, weighting it again.
  12. Grill until golden.
  13. Serve with raw vegetables, a salad and/or chips.

Cranberry Oatmeal Cookies



I think we have lots of cookie recipes, but here is just one more which I really like.  Would you believe that I belong to a knitting group?  I am not a crafty person at all,  but I must admit I enjoy knitting and sharing life with other women. And there's always a cookie or two. Here's another tried and tasty recipe to add to your list. 

Cranberry Oatmeal Cookies
  • 3/4 cup softened butter
  • 1 1/4 cups packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/1/4 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup chopped almonds
  • 3/4 cup dried cranberries
Instructions
  1. Cream butter and sugar until fluffy. 
  2. Beat in egg and vanilla
  3. Slowly add flour and dry ingredients into butter mixture. 
  4. Stir in rolled oats, almonds, and cranberries.
  5. Drop by heaping tablespoonfuls on prepared cookie sheets and flatten with a fork.
  6. Bake in oven at 350° for 12 minutes or until edges are golden.
  7. Let stand on cookie sheet for 5 minutes prior to removing cookies to a rack.
Tip: Old fashioned oats are rolled whole-grain oat kernels which are flattened.  Quick oats or instant oats are first cut into smaller pieces before being rolled.  This makes it much easier for quick oats to absorb water than an old-fashioned oat. You can substitute the oats but realize that your cooking times will vary. 

If you were to bake up your favorite cookie, which recipe would you choose?
Let's hear about your favorite cookie recipe.

Chocolate Cake with Cream Cheese Frosting


Chocolate cake from scratch. A simple recipe that turns out perfect every time. Another recipe from the files of my sister Rhoda. It's similar to a recipe we have from our mom's collection. Mom's had butter in the recipe instead of the oil used in this one.

Tips: When greasing a glass 9x13 pan for a cake only butter the bottom of the pan with butter (not cooking spray). The cake rises more evenly if the sides are not greased. You might think it will stick to the sides, but I don't ever find that it does. Another tip is to dust a little cocoa powder over the buttered pan. If you are baking a white or yellow cake use a thin dusting of flour. This dry dusting also helps cakes to not stick to the pan.
This cake freezes well plan or frosted. 
  • 2 eggs
  • 1/2 cup oil
  • 2 cups flour
  • 2 cups white sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1 cup hot coffee OR instant espresso powder dissolved in 1 cup hot water
  1. Beat together eggs and oil.
  2. Stir together all the dry ingredients and then mix into the eggs and oil. Beat until all dry ingredients are well mixed in.
  3. Add milk and mix in.
  4. Lastly add in the hot coffee and mix.
  5. Pour batter into a grease 9x13 pan and bake in 350ºF oven for approximately 35-45 minutes.
Cream cheese Frosting:
  •  1 8ounce block cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  1. Beat together cream cheese and butter until smooth. Add vanilla and beat.
  2. Add in the powdered sugar and beat well until the frosting is fluffy and smooth. 
  3. Frost cake. Keep cake in refrigerator once frosted. 

Bread For the Journey

Two Brave Women 

The Exposition of Moses
Photo credit: The Ashmolean Museum of Art and Archaeology

"The fear of man brings a snare, but whoever 
trusts in the Lord shall be safe." 
Proverbs 29:25

How easy it is to fear what man could do to us, and our instinct is to do whatever we can
 to appease the one who has power over us. 
But it has been said, "He who fears God, fears no man." 

There are two women in the Bible who provide us with a perfect example to follow.
I doubt you would recognize their names -  
Shiphrah and Puah, 
but I know you know their story. 
They were important enough in God's eyes,  
to have their  names recorded 
in the account we find in the first chapter of Exodus. 


Shiprah and Puah were the midwives for the Hebrew people
 in the time they were enslaved in Egypt. 
Commanded by Pharaoh himself to kill every male child born to a Hebrew woman, 
they dared to disobey! 
They knew to do so was to risk their own lives, yet it is said,
'because they feared God' they had the courage to stand against the king of Egypt.  
And they saved every baby boy born to a Hebrew mother. 
When the king of Egypt, being informed of their disobedience, in his wrath, 
 he called for them to be brought before him. 
He demanded an answer as to why they had not killed the infant baby boys born under their hands.
 He could have just ordered them to be killed, 
but maybe he was curious to see what kind of women would dare to disobey the Pharaoh!!  
 In answer to his question they fearlessly replied,  
"Oh, the Hebrew women aren't like the Egyptian women who take a long time to give birth. The Hebrew women are so strong, they give birth before we can even get there!"  

There is an interesting postscript to this story. 
God was so pleased with the faith of the midwives who fearlessly risked their lives
 to honor Him, rather then Pharaoh,
that He did something for them, He rewarded them. 
He gave them families - husbands and children of their own. 
I wonder if midwives were typically unmarried that God gave them this as a special blessing,
or maybe they believed that they were past marrying age ...
whatever the reason ...
we know that it was something that they longed for and God gave them the desire of their hearts.

God's promises are always true ...
   "Whoever trusts in the Lord shall be safe."

Warm Caramel Bananas ~ Flashback Friday


This simple and delicious dessert has been a favorite over here for a long time and was originally posted almost nine years ago. This recipe is based on one I pulled from a magazine and tweaked just a little.  The warm caramel sauce also makes a yummy topping for cakes.

Ingredients:

  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 1/2 cup sour cream
  • 3 medium bananas
  • 1/2 cup peanuts, chopped
  • whipped cream or premium ice-cream
  • chocolate sauce, optional
Directions:
  1. Melt butter in large skillet on medium heat. Add sugar and cook until melted, stirring occasionally. Reduce heat to low. Gradually stir in sour cream and cook 1 minute, stirring occasionally.
  2. Cut bananas in half lengthwise; cut each piece crosswise in half. Place banana slices, cut sides down, in skillet. Cook 1 minute or until bananas are softened, basting occasionally with the sauce in bottom of skillet.
  3. Spoon bananas evenly into four dessert dishes. Top with sauce. Add a dollop of whipped cream or a scoop of premium vanilla ice-cream. 
  4. Sprinkle with chopped peanuts.
  5. Drizzle with chocolate sauce, if desired.


Layered Pancake Torte - Gluten free



I made this torte for my husband's birthday party and it disappeared quickly ..  A dessert that is not too sweet . 

Layers 
  • 4 eggs 
  • 3/4 cup milk 
  • 1/4 cup water 
  • 1 teaspoon vanilla
  • 1/3 cup sugar 
  • 3/4 cup Julie's Flour mix 
  • 1/2 teaspoon xanthan gum 
  • 1/8 teaspoon salt 
  • (butter for frying) 
Filling 
  • 2 cups whipping cream 
  • 1 cup fresh raspberries 
  • 1/2 cup sugar 
  • 2 teaspoons vanilla instant pudding
Glaze 
  • 1/2 cup water 
  • 1 teaspoon cornstarch 
  • 1/3 cup sugar 
  • 10 raspberries 
  1. Place all ingredients for the layers in a bowl or large measuring cup and whisk briskly until perfectly smooth 
  2. Make crepes with the batter .... Heat a skillet on stove element, rub a piece of butter over the bottom,  holding the pan in your hand, pour just enough batter into the skillet, turning it to allow batter to freely cover bottom of pan,  place back on element and let it cook until bottom is golden brown, flip the crepe/pancake and cook the other side ...  pile cooked crepes onto a plate and let cool 
  3. Put whipping cream, raspberries , sugar and vanilla pudding powder onto bowl of stand mixer and beat until thick 
  4. Put the crepes together with the whipped cream/raspberry filling 
  5. Spread filling over the top of the last crepe 
  6. Cook glaze until thickened and clear -- pour through a fine sieve
  7. Decorate the top with fresh raspberries and drizzle the glaze over the berries (if desired use glaze to drizzle over each serving piece and/or plate)
  8. Let sit in fridge for several hours before serving. 
NOTE - if you want to make this a non-gluten-free recipe just use a wheat-flour based crepe recipe for the layers.

Roasted Potatoes with Duck Fat


Am I the last person to know how wonderful duck fat is to roast potatoes?  
When I was at Lepp Farm Market last time I noticed they carried Duck Fat.  I had seen recipes that used Duck Fat in roasting but this was the first time I had seen it sold locally.  
I have been roasting these amazing potatoes regularly since.    I noticed now that Lepp's also has  a recipe for Roasted Potatoes with Duck Fat with a slightly different method. 

  The potatoes are crisp on the outside and tender and soft on the inside.  I've been sold on their *German Butter Potatoes and I use them in this recipe but Yukon Gold or Fingerling Potatoes also work very well.  Since the potatoes are cooked first, it is best to use a waxy potato that holds its shape when cooked.

  • 2  1/2 pounds *German Butter Potatoes (about half a bag)
  •  2 teaspoons salt
  • 4 tablespoons Duck Fat
  • fresh ground salt and pepper to taste
  • fresh chopped parsley for garnish
  1. Peel and cut potatoes into large even sized pieces.  Place in a saucepan and cover with cold water and sprinkle with salt.   Bring to a boil and then turn to low and simmer about 10 minutes. 
  2. Preheat oven to 400. F 
  3. Drain the water and shake the pan to roughen up the edges of the potatoes.
  4. Using a roasting pan large enough for the potatoes to be in a single layer, spoon the Duck Fat into the pan and then into the oven long enough for it to melt.
  5. Arrange potatoes in a single layer, turning them over once to coat potatoes evenly.   Sprinkle with salt and pepper and place in the oven.
  6. Once the potatoes have browned on the bottom of the pan  (about 15 minutes), turn the potatoes over and continue roasting until brown and crispy.  
  7. Sprinkle with chopped parsley and serve.  

 


Tomato and Bacon Topped Halibut


I had some Halibut in the freezer that my husband had caught thought it might pair well
 with bacon and tomatoes.  It was delicious.

  • 2 servings of halibut
  • salt and pepper
  • basil
  • 1 tablespoon Olive oil
  • 2 thick slices of bacon, chopped and partially fried.
  • 1 medium fresh tomato, seeded and chopped
  • 2 tablespoons roasted red pepper, chopped
  • 1/3 cup freshly grated Parmesan cheese
  • 1-2 tablespoons chopped black olives
  1. Place a piece of parchment paper on a baking pan.
  2. Preheat oven to 350 degrees F.
  3. Place fish, skin side down on pan.
  4. Brush with olive oil.
  5. Sprinkle with salt and pepper and a generous amount of basil.
  6. Bake in oven for about 5 minutes..
  7. Remove fish from oven and top with bacon, tomatoes, roasted red peppers and another sprinkle of basil.  
  8. Return to oven for another  4-6 minutes.
  9. Top with Parmesan cheese and continue to bake until fish flakes when tested with a fork.
  10. Top with chopped olives and serve.
Makes two servings.

Steamed Fig Pudding


I gravitate toward any moist dessert that hints of bread pudding. This fig cake did not disappoint.  
Although the recipe is old and I've had it in my stash for a long time, for me it was a new way to "cook" a cake. It all started with a Spanish flan tube pan I recently took home from my mom's place, with a goal to try make the actual flan soon. In the meantime, I tried this recipe.

Ingredients:
  • 1 cup sugar
  • 1/2 cup butter, soft
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2 1/4 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped dried figs
  • orange rind/zest of one large orange
Orange Cream or Rum Custard Sauce
  • 1 1/2 cups cream
  • 3 large strips of orange peel
  • 5 egg yolks
  • 6 tablespoons sugar
  • 1/4 cup frozen orange juice concentrate OR
  • 3 tablespoons rum
  • 1 teaspoon vanilla
Method:
  1. Grease a 2 quart mold, one that can fit into a large pot of water to steam.
  2. Beat sugar and butter and then eggs until fluffy. 
  3. Combine milk and extracts. 
  4. Combine flour, baking powder and salt and then add to the creamed butter alternately with milk.
  5. Mix well and stir in the chopped figs and orange zest.
  6. Turn batter into the mold. Cover tightly with a circle of parchment paper and then foil. Secure it with kitchen twine if needed.
  7. Carefully set on a rack in a large pot, filled with boiling water to about half way up the sides of the mold. (I did not have a rack, but found that the mold floated in the pot anyways.) Cover the pot.
  8. Steam cake in boiling water, on low heat setting (just bubbling) for 2 hours. Add water if needed. 
  9. When done, remove carefully. It will still look very light on top. Let sit for 10 minutes and then flip onto a serving plate. 
  10. Serve warm (can be reheated) with custard. Serves 8 - 10
To cook custard
  1. In a medium saucepan, heat cream along with orange peel until tiny bubbles appear around the edge. Remove orange peel.
  2. Meanwhile, in small bowl, whisk egg yolks with sugar. 
  3. Slowly stir about 1/2 cup of the hot cream into the egg yolks, to temper them, then return all to saucepan.
  4. Cook over medium heat, stirring until it thickens and can coat the back of a spoon. tiny bubbles along the side are good but do not bring to an actual hard boil. 
  5. Remove from heat. Stir in orange juice concentrate or rum and vanilla. Serve warm. You can make this ahead and refrigerate. Reheat but do not boil.


Bread for the Journey


He is not here, for he has risen, as he said. 
Matthew 28:6 ESV

This morning we rejoice at the empty tomb.
We rejoice because Jesus rose from the dead...
and that because of His resurrection we have forgiveness for our sins.
Because of the empty tomb we can have a fresh start as a redeemed child of God.

What good news for today...
and for every single day of our lives.

For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
John 3:16

The tomb is empty.
Our hearts are full!

May His life in you be the reason for your celebration this Easter.

Wishing you all a blessed Easter,