Hot 'N Spicy Nuts 'N Bolts

A favorite holiday staple at our place is this tasty snack mix, which we call nuts 'n bolts, but which is known by many other names. Here's a somewhat zippy version. Feel free to use the cereals and munchies of your choice. We love adding Old Dutch popcorn twists but if you aren't Canadian, you won't be finding those on your grocery store shelves. I often add bugles and hickory stix as well. Suit yourself.

• 4 cups cheerios
• 4 cups pretzel stix
• 4 cups crispex cereal
• 4 cups popcorn twists
• 1 cup peanuts
• 1/2 cup butter
• 1-2 Tbsp. Worcestershire sauce
• 1½ tsp. garlic salt
• 1 ½ tsp. dry mustard
• 1 ½ c tsp. cayenne pepper

1. Mix together the cereal, popcorn and nuts in a large roasting pan.
2. Melt butter and add seasonings and Worcestershire sauce. Drizzle over cereal mixture and stir well to coat.
3. Bake at 200° F for 2 hours, stirring every ½ hour.
4. Store in airtight container.

*While I'm at it, I always do a double batch.

Enjoy!

Molasses Kissed Pumpkin Pie

There is no need to buy pumpkin pies from a bakery when they are really so simple to make.

If you don't have time to make your own pastry, purchase a package with two frozen deep dish shells and use one of the shells to cut out little leaves with the thawed pastry for garnish.

If you prefer to make your own pastry...

I've included a link to my favourite pastry which I mix up and then freeze the discs I don't need.

This pumpkin pie filling is delicious, has a smooth texture, slices beautifully and leftovers keep well in refrigerator. 

• 1 9 inch deep dish pie shell
• 1 3/4 cups pure pumpkin puree (about 1 -  15 ounce /398 ml can)
• 2 eggs
• 1 1/4 cups sweetened condensed milk  (can sizes vary between US and Canada)
• 1 tablespoon molasses
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• dash nutmeg
• 1/2 teaspoon salt

1. Preheat oven to 425 F. Adjust oven rack to second lowest level. Line a 9 inch deep pie plate with pastry. Decorate edge with leaf cutouts or crimp with your fingers or 
2. Whisk together the pumpkin with the remaining ingredients until smooth. If you have a blender, put all the filling ingredients in there and process until smooth.
3. Pour carefully into the pastry crust.  To prevent the crust edges from becoming too dark, use kitchen shears to cut out the inside of an aluminum pie plate and cover the pie as shown in the photo.  
4. Bake at 425 F. for 15 minutes and then reduce heat to 350 F and bake an additional 35 minutes.  Test by putting a sharp knife an inch from the edge. It should be clean.
5. Cool on rack. 

Golden Mashed Potatoes

I got a variation of this recipe for make-ahead mashed potatoes from my friend Jean some years ago and have made it many times over the years. It's nice to have the potatoes mashed ahead of time and ready for the table piping hot at dinner time.



Ingredients:

• 10 Yukon Gold potatoes, peeled and cubed
• 2 tablespoons butter
• 1/2 cup sour cream
• 1/2 cup herbed cream cheese (we like herb and garlic)
• 1/4 cup milk
• salt and pepper to taste
• crumbled bacon bits and chopped green onions for topping

Method:

1. Cook potatoes in a large saucepan of boiling salted water until tender. Drain.
2. Mash potatoes...adding cream cheese, sour cream, butter, milk, chives and salt & pepper.
3. Mash until creamy.
4. Spoon into lightly greased casserole...and allow to cool for 30 minutes.
5. Cover with plastic wrap and refrigerate for up to two days...discard plastic wrap before baking.
6. Bake at 350°F for one hour or until heated through.
7. Sprinkle with bacon bits and green onions.
   
   Optional topping ~ Sprinkle with 1/2 cup grated cheese before baking and omit bacon bits.

Harvest Loaf - Flash Back

For this flashback I'd like to re-share a spiced pumpkin/chocolate loaf posted in 2008.  I can't believe that's nine years ago! I switched up the photo on the original one as well and clarified the sizes of pans to use, so that it is easier to decide on the size of the recipe you wish to make. You can easily cut it in half to make only one loaf. This loaf is still as good as ever! 

 Ingredients:

• 3/4 cup butter (soft/room temp)
• 1 1/2 cups sugar 
• 4 eggs 
• 2 cups cooked pureed pumpkin 
• 3 cups flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1 cup chocolate chips
• ¾ cup chopped nuts (optional)

1. Prepare two 9 x 4 inch loaf pans by greasing with shortening or cooking spray, and dusting with flour.
2. Beat butter and sugar well. Beat in eggs until light and fluffy. Add pumpkin. 
3. Mix dry ingredients with spices and chocolate chips. Stir into wet mixture until combined.
4. Bake for 50 minutes at 350 F, until toothpick tests done. 
5. Cool 10 minutes in pans and then remove to cooling rack.

Before baking, I sprinkled some chocolate chips in a row on top. You can combine nuts and chocolate chips if you like. Once cooled, a drizzle of about 1/4 - 1/2 cup icing sugar with maybe a teaspoon of water and a drop of maple flavoring is optional. Plain is great too.

Fresh Tomato and Mozza Salad

The first time I had an Italian Caprese Salad, I wanted to make it at home.
At that time I was unfamiliar with the fresh mozzarella used in the original
so I came up with this version.

It's quick to make and is a popular salad at our house especially with

summer's fresh lettuce, tomatoes and basil.

For the Dressing:

• 1/2 cup olive oil
• 2 - 3 tablespoons white wine vinegar
• 1/2 teaspoon dried basil (use 1/4 cup fresh if you have it - chopped fine)
• 1 teaspoon sugar
• salt and freshly ground pepper

For the Salad:

• green leaf lettuce
• a handful of fresh basil leaves (optional)
• 1 or 2 fresh vine ripened tomatoes (Romas are also nice)
• coarsely grated good quality mozzarella
• Chopped fresh chives or green onions

1. Mix dressing ingredients together, blending well. Set aside.
2. Tear washed and dried lettuce into bite sized pieces and arrange on a large platter.
3. Slice tomatoes, pat dry and arrange in a circular pattern over the lettuce.
4. Cut basil leaves into a chiffonade (thin slices) and sprinkle over tomatoes. (you can leave this step out if you can't get any fresh basil)
5. Sprinkle with grated cheese.
6. Sprinkle with chopped chives.
7. Pour dressing over salad and serve.

Two Bite Brownies

These irresistible fudgy little bites come inspired by Martha Stewart's Chewy (pan) brownies.  I made a few adjustments to make the recipe fit 36 mini muffins and they turned out to be the perfect tiny treat to add to a lunch kit or gift box.

Ingredients:

• 1/2 cup butter
• 1 1/2 cups semi sweet chocolate chips
• 2 tablespoons oil (in 1/8 cup measure *)
• 1 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cups white sugar
• 3/4 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla

Method:

1. Preheat oven to 350° F and generously grease 36-count mini cupcake/muffin cups with cooking spray, or line with parchment paper cups. (parchment paper does not stick to the brownie and can be removed as soon as brownies are cooled off)
2. In top of double boiler, (or heatproof bowl set over a pot of simmering water) melt butter with chocolate chips and oil. 
3. In small bowl, mix flour, baking powder and salt. Set aside.
4. Once chocolate is melted, remove from heat. Stir in both sugars, stirring vigorously (use wooden spoon or whisk) until well blended. 
5. Add eggs, one at a time, stirring well for about a minute, after each addition.
6. Stir in vanilla and then the flour mix.
7. Using unwashed *1/8 cup measure that was used to measure the oil, scoop a measure full of batter into each prepared muffin holder. 
8. Bake for 18 minutes, or until toothpick comes out moist with no dough. Do not over bake.
9. Cool in pans on wire rack. Twist to rotate cooled brownie bites before removing or flipping pans. These can be kept in a sealed container for several days (room or fridge) or frozen.

If you want to make them in a pan, use a 9-inch square pan. Bake 35 - 40 minutes, until toothpick comes out moist with no dough. Cut into 25 - 36 pieces. 

Donuts

I started a tradition that wasn't really meant to be a tradition, but when you are Mennonite and do something once that went over well and everyone liked it HAS to become tradition......."awe come on mom, we did it last year". So hence a new tradition had begun. Each child is allowed to invite their friends, cousins, second, third cousins, whom ever they wish. The first year that we did it my sister in-love and I didn't know how many the recipe would make so to be on the safe side the Mennonite in us came out and quadrupled the recipe. After all we wanted to make sure there was plenty. CAUTION..........unless you want to feed the masses of 500 or more DO NOT, I repeat DO NOT quadruple the recipe. We made hundreds, fried for hours, we were covered in a thin layer of grease ourselves. We invited another family, then more families, then people from church, neighbours. They ALL got eaten. Donuts need to be eaten fresh. Set an afternoon aside, set up a Coleman stove outside so your house doesn't smell like a deep fryer, invite the people you love and just enjoy. I must say that fun was had by all. Oh by the way I only doubled the recipe this time, I am sure the teenagers ate a dozen each. The boys for sure did. It made about 200.

Raised Donuts or (Donuts originally from the Mennonite Treasury Cookbook)

• 1 tablespoon quick rise yeast
• 1 cup water
• 2 cups scalded milk
• 2 eggs
• 1 teaspoon salt
• 1/2 cup sugar
• 1/2 cup shortening ( I used oil)
• About 6 cups flour

1. Add dry yeast to 3 cups flour, salt and sugar. 
2. Scald milk, add 1 cup water, oil and beaten eggs. 
3. Mix in enough flour to make a soft dough. Knead for about 5 minutes. 
4. Let rise approximately 1/2 hour. 
5. Roll into 1/4-1/2" thick and cut into desired shape with either a donut cutter or cookie cutter.
6. Deep fry until golden brown. 
7. Careful that the oil doesn't get too hot, usually cooking on medium heat to medium high is enough. 
8. Glaze while warm in following glaze.

Glaze:

• 1 cup white sugar
• 1/2 cup butter
• 1/2 milk

Bring to boil, take off heat and add

• 1/2 teaspoon salt
• 1 cup icing sugar
• 1 teaspoon vanilla

1. Whisk ingredients together, keep on a low element.
2. Dip the warm donuts into the glaze and place on parchment lined cookie sheets to dry.
3. Enjoy.

Mango Cucumber Salad with Mango Citrus Vinaigrette

The mangoes have been exceptionally sweet and juicy lately, and we have enjoyed this salad many times.  The dressing is not only great on salads but is also fantastic drizzled on grilled salmon or chicken. 

Salad:

• 4 cups mixed salad greens 
• 1 mango, peeled, seeded and thinly sliced
• 1/2 small red onion, thinly sliced
• 1 or 2 mini cucumbers, sliced
• 1/3 cup cashew pieces or sliced almonds, toasted
• 1/3 cup crumbled feta cheese 

1. In a salad bowl, combine greens, mango slices, red onion, cucumber and cashews or almonds.
2. Pour dressing over salad and gently toss it all together.
3. Serve.

*If plating the salads individually, place a few of the mango slices on top.

Serves 4.

Mango Citrus Vinaigrette:

•  1 ripe mango
• 1/4 cup fresh orange juice
• 1/4 cup olive oil
• 2 tablespoons honey
• 1/4 cup white wine vinegar 
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Peel one mango, and remove pit. 
2. Chop and  place in blender with remaining ingredients; puree until smooth. 
3. Store in a small jar in refrigerator (for up to a week) and shake to blend before use.

Variation:
Line salad bowl or platter with mixed greens. Top with fresh fruits and berries of your choice, including cubed mango. Serve with mango citrus vinaigrette and candied walnuts or pecans as optional topping.

 

Chocolate Raspberry Torte

This cake is so simple and easy to put together. A delicious cake to serve for Mother's Day or for a birthday. Doesn't it look elegant and delicious?
You can simplify this even more by using a cake mix but if you must use your favorite chocolate cake recipe, just make sure you have 2 round 8 inch pans of cake.
It is our daughter's birthday today. Happy Birthday Alison!

• 1 box chocolate cake mix, baked in two 8 " round pans
• 1  250 gram / 8 ounce package cream cheese, room temperature
• 1/2 cup icing sugar
• 1/4 cup raspberry jam
• Extra icing sugar for dusting
• 1- 2 cups fresh raspberries (more or less, exact amount not necessary)
• Mint leaves, optional but they do add a pretty look

1. Bake cake as directed on cake mix box. Allow to cool.
2. Split each cake in half horizontally.
3. Mix together cream cheese, icing sugar, and raspberry jam until well blended and creamy.
4. Divide mixture into 3 equal amounts.
5. Place one layer of cake on bottom of plate and spread 1/3 of cream cheese mixture over top. Repeat layering and finish off with a cake layer.
6. Dust with icing sugar and pile on raspberries. Garnish with mint leaves.
7. Yield: 16 servings

Lemon Bundt Cake

This is the kind of cake that you just can't resist taking a slice of - pure, heavenly homemade goodness!

Ingredients:

• 1 1/2 cups sugar
• 1 cup butter, soft / room temp
• 3 eggs (divided - if folding in egg white separately)
• 3/4 cups sour cream (or plain or vanilla yogurt)
• 2 tsp vanilla extract
• rind from one lemon
• 1/3 cup fresh lemon juice
• 3 cups flour
• 3 tsp baking powder
• 1 tsp soda
• 3/4 tsp salt

Lemon Glaze:

• 1 cup icing sugar
• 1 Tbsp lemon juice
• 1 Tbsp melted butter

Method:

1. Preheat oven to 350° F. Grease Bundt pan.
2. In mixing bowl beat sugar and butter well then add in the eggs. (If you wish, you can add in just the yolks, beat egg whites separately and fold them into the batter at the very end)
3. Add sour cream or yogurt and flavorings.
4. Stir in combined dry ingredients. 
5. Scrape batter into prepared pan. Bake for 50 - 55 minutes. Let cool for 10 minutes before tuning onto wire rack to cool.
6. Blend glaze ingredients until smooth. Add a tad more lemon juice if needed to make a thick, runny consistency. Drizzle over cooled cake. Allow to set. 

Variation with Zucchini:

Add 1 1/2 - 2 cups finely shredded peeled green zucchini or unpeeled yellow zucchini, loosely measured (not pressed down).  This makes a very nice moist cake.

Easter Menu Idea

In many ways I enjoy Easter more than Christmas. There are less or no gifts to buy and wrap, less expected baking and hectic activities to go to. All and all I find it less stressful and a very meaningful to me personally when I think of Gods great gift and sacrifice he made for us.
It is one of the most anticipated Christian Holidays that most of the world honors in one way or the other.
With Easter weekend coming up I am sure there will be plenty of gatherings to bring dishes too or preparing Easter dinner in your own home. Our family traditionally has a cold meal for Easter consisting of ham, potato salad, plumi mooss, coleslaw and of course paska with a cottage cheese spread.  May I also suggest a few alternative ideas.

How about starting with a platter of veggies and dip served in this cute Bunny Bread using either homemade French Bread or frozen bread dough as suggested by someone in the comments.  Good idea if you don't make your own bread. Enjoy this as your guests arrive in anticipation for Dinner.

You can never go wrong serving salads at your dinner. Try this lovely spinach salad by Judy  using colored Easter Eggs or this light and refreshing Grapes and greens salad by Marg.

 

Or a serve buffet style including a lovely Glazed Ham by Anneliese with two sauces served on the side by Bev. 

A popular second meat that could be offered is Cabbage Rolls by Lovella.

No Ham dinner is complete without Scalloped Potatoes from Kathy or Baked Fanned Potatoes by Betty. 

A couple side dish ideas could be Asparagus with Seasame by  Marg served along side the scalloped potatoes, or if you are serving the baked potatoes how about Cheesy Scalopped Carrots.

We can't forget the Paska  regular and gluten free accompanied by this wonderful spread, or Betty's tradition of Spicy Peppernut Buns.  Who needs dessert when you have Paska.

That should give you a few ideas to make your Easter Celebrations Tasty.
Happy Easter!

Berry Crumble (or Apple Crumble/Crisp)

I got this recipe from the Mennonite Treasury and usually make it with apples, but lately I’ve liked using a combination of blueberries, raspberries and blackberries.
I also like to make a larger batch of the crumble mix (times it by four) and freeze it for a quick dessert another day. Most times I add slivered almonds or chopped pecans.

Ingredients:

• 3 - 4 cups berries or chopped apples (Granny Smith or Graffensteins are good)
• 1/4 cup butter
• 1/4 cup brown sugar, packed
• 1/4 cup flour
• 3/4 cups rolled oats

Method:

1. Place fruit in a pie size baking dish. 
2. Blend the rest of the ingredients with a pastry blender until all the butter is blended in to make a crumb mix. 
3. Squeeze to make larger chunks as you sprinkle it over the fruit. 
4. Bake at 350 F about 30 min. Serve hot, with ice cream. Serves 4-6

PS The crisp in the photo is baked in individual serving dishes.