Thimble Cookies

These old fashioned cookies have been around for a long time and for many years they were part of my Christmas cookie repertoire. I'm not sure if everyone now would even know what a thimble is, let alone have one, but for me it brings back memories of my grandmother who seemed to have one to fit every finger. Growing up, any patching that needed doing in our household, was brought to her, and she was able to make things to be like new with her needle and thimble. Me, well I'm happy to just happy to remember her when I use her thimbles to bake cookies.

Ingredients:

• 1 cup butter
• 2 eggs, separated 
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• chopped nuts, about 2 cups, any kind you like

1. Cream butter. Beat in egg yolks, (reserving whites for coating) sugar and salt.
2.  Add combined dry ingredients. If you are doing this by hand, I find I need to add an extra (whole) egg to the mix if it seems rather crumbly.
3.  Shape into ball. Divide into quarters. Roll each piece into log and cut into 12 pieces.
4. Shape into small balls and dip into slightly beaten egg white, then into chopped nuts. 
5. Place on parchment paper lined cookie sheet. 
6. Press a hole into the center of each ball, using a thimble. Repeat when half baked. 
7. Bake at 350° F for about 12 - 14 min. 
8. When baked, repeat the thimble press. Fill with jam or jelly. We like raspberry or apricot jam.

Cranberry Bliss Bars

Have I got a recipe for you! A few weeks back, I was visiting In a Garden...who was sharing her version of Starbuck's Cranberry Bliss bars.


Truth be told, I had never tried this Starbuck's holiday treat but they looked most delicious, so I just had to check them out for myself. We had friends coming over for coffee last night and I happened to have all the ingredients on hand...so here is my version. They are rather rich but most delightful!

Cranberry Bliss Bars

Cake:

• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1 teaspoon ginger
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup diced dried cranberries
• 6 oz. white chocolate, cut into chunks

Frosting:

1. 4 oz. cream cheese, softened (half a brick)
2. 3 cups icing sugar
3. 4 teaspoons lemon juice
4. 1/2 teaspoon vanilla extract
5. 1/4 cup diced dried cranberries

Drizzled Icing:

• 1/2 cup icing sugar
• 1 Tablespoon milk
• 2 teaspoons vegetable shortening

1. Preheat oven to 350F.
2. Make cake by beating butter and sugar together until smooth. Add eggs, vanilla, ginger and salt and beat well. Gradually mix in flour until smooth.
3. Dice cranberries. Add 3/4 cup cranberries and white chocolate chunks to batter; fold in.
4. Pour batter into a well-greased 9" x 13" baking pan...spread evenly. Bake for 35 minutes or until cake is lightly browned on the edges. Allow to cool.
5. Make frosting by combining cream cheese, icing sugar, lemon juice and vanilla in a medium bowl with electric mixer until smooth. Frost cooled cake, using spatula to spread evenly.
6. Sprinkle 1/4 cup diced cranberries over freshly frosted cake
7. Whisk together 1/2 cup icing sugar, 1 tablespoon milk, and shortening. Drizzle icing over cranberries. I used a pastry bag with a fine tip.
8. Allow cake to sit for several hours before slicing. 
9. Slice the cake lengthwise through the middle; then cut across three times, making a total of eight rectangle slices. Slice each of these pieces in half diagonally.

Yield: 16 generous, yummy slices of cranberry bliss.

Enjoy!

Peppermint Cookies

Last Christmas a group of us attended the Christmas Tour put on by one of our local churches. If you all remember, Lovella was very busy preparing her home for this event. As we travelled through one home, the hostess served these small button-like peppermint cookies. We tasted...we looked at each other thinking...Can we ask for this recipe? I dared and was not sorry. The hostess most delightfully shared her Peppermint recipe. Anyone can make these delicious cookies. And you don't need to run out to Funk's to purchase ammonia...it's hard to find, all you need is peppermint extract.


Ingredients

• 1 cup whipping cream / heavy cream
• 1 cup sugar
• 1 egg
• 2 teaspoons baking powder
• 2 teaspoons peppermint extract
• 3 cups flour
• shredded coconut

1. Cream together the heavy cream, sugar, and egg. (do not whip the cream beforehand)
2. Add baking powder, peppermint extract, and flour.
3. Mix together into a soft dough, roll out and use small cookie cutters.

Icing Sugar

• 1 1/2 cups icing sugar (powdered)
• 1-2 tablespoons milk
• 1/4 teaspoon vanilla 
• pinch/drop of green food coloring

1. Combine icing sugar, milk, and vanilla in a bowl.
2. Stir in additional milk 1 teaspoon at a time until the icing is of a drizzling consistency and add a drop of green food coloring.
3. Sprinkle shredded coconut on top.

Bake at 350 degrees for 10 minutes or till bottoms are barely brown.

Just another one of those simple recipes to spark up your Christmas repertoire.

Hazelnut Rounds

This hazelnut shortbread cookie recipe is a souvenir of my high school cooking class...rather a long time ago.  I have made them off and on throughout the years and always think of Mrs. Pucher...my fabulous instructor with her European accent and her contagious enthusiasm.  I have no idea what ever became of her...but her cookies live on!  They are a great addition to cookie trays during the holiday season.

• 1 cup butter  (no substitutes)
• 1/2 cup icing sugar (confectioners sugar)
• 1 1/2 cups flour
• 1 teaspoon pure vanilla
• 1/2 cup ground hazelnuts
• chocolate for drizzling, optional

1. Cream butter and sugar well.
2. Add vanilla.
3. Add flour and ground nuts and mix well incorporated.
4. Roll teaspoons of dough into small balls.
5. Place 2" apart on cookie sheets lined with parchment paper.
6. Flatten to 1" in diameter, using the flat bottom of a glass tumbler dipped in sugar.
7. Bake at 350°F for 8-10 minutes.
8. Transfer to wire rack to cool.
9. Drizzle with melted chocolate.

Honig Kuchen (Honey Cookies)

My friend Dorothy is a wonderful baker and I have gleaned many recipes from her over the years. This is one of them. My Mother in Law always made honey cookies as did both of my grandmothers and it is a Christmas tradition in many Mennonite and German homes.

There are several tips you need to remember.

1. These cookies are best baked a month or so before Christmas so that the flavours have time to ripen.
2. My Mother in Law used a boiled icing to coat her cookies but I didn't always have success in getting the icing to dry thoroughly. Dorothy's simpler recipe dries quickly and tastes just as good.
3. You can easily halve this recipe. The whole recipe makes 14 dozen cookies. (see end of recipe for storage tips)
4. The orange zest is my addition and is optional.

• 1 cup honey
• 2 cups brown sugar
• 4 eggs
• 1 1/2 cups unsalted butter
• 1 1/2 cups sour cream
• 1 tablespoon baking soda
• 1 tablespoon baking ammonia* dissolved in 3 tablespoons boiling water
• 1 teaspoon cinnamon
• 1 teaspoon ground star anise
• 1/2- 1 teaspoon salt
• 2-3 teaspoons orange zest (opt.)
• 7 cups flour

* This is a leavening agent and can be purchased in health food stores or some pharmacies. Please see note in the comments that follow this recipe for more information on baking ammonia.

Icing: (Mix the following recipe twice - once for each 7 dozen cookies)

• 2 egg whites
• 1 1/2 cups icing sugar

1. Beat together, butter, honey, brown sugar, eggs and sour cream in a large mixing bowl.
2. Add soda, dissolved ammonia, zest and spices.
3. Add flour and mix thoroughly. Dough will be fairly soft and will start to pull away from the spoon.
4. Place in tightly covered bowl and refrigerate overnight or for up to a week. 
5. Roll into balls and place on cookie sheets. I use a small spring-style ice cream scoop to make them an even size and then roll each ball smooth between my hands.
6. Bake at 375 degrees for about 10 minutes.
7. Cool completely.
8. Beat egg whites until foamy and add icing sugar in 3 parts beating very well after each addition. Continue to beat until icing holds a soft peak.
9. Place 7 doz. cookies in a very large bowl.
10. Pour icing over and gently fold icing over cookies with a silicone spatula until cookies are almost completely covered. (My Mother in Law did this with her hands. Messy but effective!)
11. If making a full batch of cookies, make the second batch of icing and repeat with the second 7 dozen.
12. Here's where the kids can help - take cookies out of the bowl one at a time, making sure each cookie is covered completely in icing and lay out on waxed paper.
13. When cookies have completely dried on one side, turn them upside down and let the bottoms dry completely.
14. These cookies need to ripen so do not store them in the freezer. I line ice cream buckets with waxed paper and layer the cookies with squares of waxed paper in between each layer. Cover tightly and store in a cool place.

Bierocks / Runzas

At Christmas we always make Meat Buns, but this year in addition I added Bierocks, or Runzas, another version of Fleisch Perishky. I used the dough recipe from Judy's meat buns and shaped the buns in a different way so I would know which buns were regular meat buns or which were Bierocks when I pulled them from the freezer. The filling is very simple made with beef, cabbage, cheese, onions and mustard that binds it all together. 

Filling:

• 2 lbs ground beef
• 1 large onion, minced
• salt and pepper to taste
• 1 medium head cabbage, finely shredded
• 2 cups (or more) of shredded old cheddar cheese
• 1/4 cup dijon mustard

1. Brown the ground beef with the onion. Season to taste. 
2. Drain all the fat.
3. Return the meat to the frying pan and add the cabbage. Cook another 15-20 minutes until cabbage is soft. 
4. Remove from heat, add cheese and mustard, mix well and cool.
5. Divide the dough into 4 parts, rolling each part into a circle and cut each circle in 8 parts for larger buns, or 5-6 parts cut into 8 pieces for smaller buns.
6. Place a spoonful at the end and roll up like the picture or just make a small bun, flatten and fill. 
7. Before baking I brushed the top with a beaten egg and a bit of water. 
8. Bake at 375 for 15-20 minutes or until golden brown. 

Ricotta and Spinach Packets

When I heard about these cute little packets,  I knew I had to make them. They take a little time but are easy to put together. If the packets seem like too much work just roll up crepe style. These have a savory filling but I'm thinking sweet fillings like apple, then drizzled with a caramel sauce just before serving would be delicious too.

Pancakes/crepes:

• 2 eggs
• 1 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried parsley flakes
• 1 cup flour

1. Mix together in order given.
2. Fry pancakes in pan, using 1/3 cup batter per pancake. You should end up with 6.
3. Set aside.

Filling:

• 1 cup ricotta cheese 
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Gouda cheese, grated
• 3/4 cup spinach, chopped
• Salt and pepper to taste.

1. Mix until well blended. Divide into 6 portions. 
2. Spoon each portion of filling on each pancake and gather up the edges into packets.
3. Tie with string, or with chives if you like.
4. Place in greased baking pan,
5. Bake in a 350º oven for 20 minutes or until edges are crisp.
6. Serve with your favorite savory white sauce.

Pigs in a Blanket

This  cottage cheese pastry is one I have used in the past for sweet rolls...specifically Orange Glazed Cheese Pastries.  But I discovered it is also a great pastry for savory appetizers.  Wee sausage rolls make a yummy appetizer served with a mustard dipping sauce, pickles and cheese. 

• 2 cups flour
• 1/2 teaspoon salt
• 1 cup butter, cold
• 1 cup creamed cottage cheese
• 1 package (500 grams / 1 pound)  cocktail sausages

1. Combine flour and salt in a large bowl.
2. Using a large-holed grater, grate the butter and stir into flour mixture.
3. Add creamed cottage cheese (I like to process the cottage cheese slightly in the blender to get rid of lumps first).
4. Mix until smooth. 
5. Wrap in plastic and chill for several hours.
6. Divide the dough into 6 equal parts and shape into disks.
7. On a lightly floured surface, roll each disk into a fairly thin circle, about 1/8-inch thick. 
8. Cut each circle into 8 wedges, pizza style. Using a pizza wheel works great for this. 
9. Place one wee cocktail sausage on the wide edge of each wedge, and roll up pastry around the sausage.
10. Place the pointy side down on a baking sheet covered with parchment paper or well greased. 
11. Bake at 375° for about 15 minutes or until light golden brown.
12. Remove from oven and place on a wire cooling rack.

Yield: 48 rolls

*These can also be frozen and re-heated before serving.

 

Pumpkin Chiffon Cake for a Crowd

Wondering what to bring for your family pot luck gathering for the dessert?

If you are looking for a switch up from pies...try this cake.    The cake will cut comfortably into 35 pieces.

This recipe may look labor intensive but the cake can be baked 1- 2 days ahead.  The baked cake can be filled and decorated and refrigerated the day before your event. 

Preheat oven to 325 F.  Line a 15 X 11 X 2 cake pan with parchment paper with the sides hanging over on the two long sides.  This will make removing the cake much easier and fool proof.

Dry Ingredients

•  1 1/2 cup white sugar
• 1 cup brown sugar
• 3 cups cake flour
• 2 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg

1. Measure all the dry ingredients above through a large sieve into a large mixing bowl. 
2. Use the sieve to dip into the bowl and shake it through several times.  You won't get all the dry ingredients through again but it helps to aerate and lighten the flour and sugars and at the same time combines them all well.
3. Set aside.

Wet Ingredients

• 14 eggs
• 1 teaspoon cream of tartar
• 1 cup vegetable oil
• 1/2 cup maple syrup
• 2 teaspoons maple flavoring
• 1/2 cup water
• 1 1/2 cup canned pure pumpkin (398 ml)

1. Separate 10 eggs.  Separate them into two bowls. Put the yolks into a medium mixing bowl and the whites into a large mixing bowl. Use a small bowl to put the whites into after separating and then one by one. .add the egg whites to the large bowl of egg whites.  If you get even a speck of yolk in that large bowl of egg whites. ..they will not whip up stiff.
2. Whip the egg whites and the cream of tartar until stiff with beaters.  They should hold a stiff peak.  Don't beat them until the start to break down.
3. In the bowl with the egg yolks, add the remaining 4 eggs and the remaining wet ingredients and beat until well combined.

Combining Wet and Dry

1. Add the egg yolk mixture to the dry ingredient bowl and stir until well combined.
2. Use a large spatula to fold the egg whites into the batter.  You might have some streaks left. .which is better than over mixing. 
3. Pour into pan and bake about an hour.  Test the cake by sticking a toothpick in.  The cake should be browned and the toothpick should come out clean.
4. Allow to cool on a wire rack.

Butterscotch Filling

• 3/4 cup brown sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 2 beaten eggs
• 3 cups milk
• 1/4 cup butter
• 2 tablespoons spiced Rum or 1 teaspoon vanilla

1. Combine the brown sugar and cornstarch and salt in a large microwave-safe measuring cup.
2. Add the beaten eggs and a bit of the milk and stir well.
3. Add the remaining milk and microwave until bubbly and thick.  Stir every few minutes.
4. Add the flavoring and the butter and stir until the butter melts. 
5. Place a piece of plastic wrap over the surface of the filling so that it doesn't form a skin
6. Allow to cool to room temperature.

Butterscotch Whipped Cream Frosting

• 3 cups heavy cream for whipping
• 1/3 cup white sugar
• small package instant butterscotch pudding mix

1. In a large mixing bowl, beat the whipping cream adding the sugar until frothy. 
2. Add the instant pudding mix slowly and then beat until stiff peaks form.

Assembling the Cake

1. Using the parchment paper, lift the cake out of the pan. Use a long serrated knife to cut through and remove the top.
2. Place the bottom half of the cake back in the pan for easy transport or place on a large tray.
3. Spread the cooled filling over the cake and put the top half back over.
4. Spread the Butterscotch Whipped Cream Frosting over the cake.
5. Garnish with 1 cup of crushed walnuts if desired.
6. Garnish with Dulce de Leche Drizzle or Purchased Butterscotch Sauce when you serve the cake.

Dulce de Leche Drizzle

• 1 can sweetened condensed milk
• 1/2 teaspoon sea salt

1. Pour the sweetened condensed milk into a deep glass or non-metal oven proof flat dish.
2. Stir in the salt.
3. Cover the edges tightly with aluminum foil.
4. Place the dish in a large roasting pan and add water into the roasting pan up to about half the depth of the pie plate.  Check the roasting pan halfway during the cooking process and add additional boiling water to the pan if it is boiling dry.
5. Bake in a 425 F oven about an hour and a half or until the condensed milk has developed a beautiful caramel color.
6. Allow to cool and while pourable...pour into a container that has a squirt top for garnishing your cake.
7. Warm in a hot water bath before drizzling.

Refrigerator Potato Rolls

Have you ever wanted to pull hot rolls out of the oven just before serving supper but just don't quite know how to accomplish that.  This recipe can be made and kept in the refrigerator for up to 3 days, and when you want to bake rolls, take out all or just enough of the dough to make as many rolls as you want.

Ingredients:

• 1/2 cup warm mashed potatoes (approximately one large or 2 small potatoes)
• 3 tablespoons of the water used to boil potatoes
• 1 1/2 cup warm water
• 2 tbsp active dry yeast, (not instant)
• 1/3 cup liquid honey
• 2 tsp salt
• 2 eggs, well beaten
• 1/4 cup butter flavoured shortening, melted 
• 1/4 cup butter, melted
• 6 1/2 cups flour
• 1/3 cup melted butter, for brushing on unbaked rolls
• sesame seeds, optional

Method:

1. Boil potatoes until soft. Measure out 3 tablespoons of the potato water and place in measuring cup. Discard remaining potato water. Mash potatoes and measure out 1/2 cup of mashed potatoes and add them to the 3 tablespoons of potato water. Stir together well. 
2. Add melted butter and shortening to mashed potato mixture.
3. Crack eggs into a small mixing bowl and beat well.
4. Measure warm water, yeast, honey and salt into bowl of stand mixer, or large bowl. Mix well for 2-3 minutes.  If you are doing this without a mixer use a wire whisk and beat hard. 
5. Add beaten eggs and potatoes to this mixture and beat or whisk to incorporate.
6. If using your standing mixer attach the dough hook, or use a large wooden spoon and add 3 cups flour. Mix well and continue to add 1/2 cup of flour at a time until dough begins to come together nicely.
7. Turn dough out onto lightly floured counter and continue to knead until your dough is smooth and elastic. 
8. Place dough in a well greased bowl. Cover with parchment paper and a clean lint free towel, or a bowl that is twice the size of your ball of dough and cover with the lid.
9. Place dough in refrigerator for 2 hours. Take out and punch down and then return to the refrigerator. 
10. You can form the dough and bake it at this point or keep it in the refrigerator for up to 3 days. If you are keeping the dough for several days it must be punched once each day. 

Note: because the dough is in the fridge it will not feel soft when you take it out to form rolls. The dough will puff up and become very light and soft after they have risen before baking. They will be feather soft once baked, 

 10) 2 hours before serving remove dough from refrigerator, punch down and shape into rolls. Here I have shown crescents and pan rolls. See instructions below.
11)Place rolls onto greased or parchment lines baking pans and allow to rise for 1 hour.
12)Bake at 375º if using convection oven or 400º for regular bake for 12-14 minutes.
12) When baked remove to cooling racks. Serve warm.

For pan style rolls/buns, pinch off golf ball size pieces of dough and place into pan almost touching. Brush with melted butter once on pans before the rise time.
They will 'hold onto each other' when they rise and bake.

For crescents, roll a portion of the dough into a 12" circle that is about 1/4" thick. Brush with melted butter, and then cut into 12 each pie shape pieces. Roll each piece from the outside forming a crescent. Place on pans almost touching. Brush lightly with more melted butter, and if desired sprinkle with sesame seeds. Follow instructions above for rise and bake times.

Once baked turn out onto cooling rack.

These rolls are so light and fluffy. Carefully flip them right side up and allow to cool for a few minutes before serving.

Pear Snacking Cake

I've been making this cake for years.  

It's moist and flavourful and perfect to pack for lunch or serve with afternoon coffee.

• 1/2 cup unsalted butter softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• canned pears;  drain and chop each pear into 6 -9 pieces  to make approximately 2 cups (reserve 1/4 cup pear juice)
• 1 tablespoon grated orange zest
• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• reserved 1/4 cup pear juice
• 1/2 cup chopped pecans

1. Grease the bottom of a 9 inch square pan.
2. Cream butter and sugar until light coloured and well blended.
3. Add eggs beating well after each one.
4. Add vanilla, canned pears and orange rind, beating well.  The beaters will chop up the pears even more and the mixture will look somewhat curdled.
5. Add dry ingredients and pear syrup and mix at low speed just until well blended.
6. Fold in nuts.
7. Spread batter in prepared pan.
8. Bake at 350 degrees ºF for 25-35 minutes.  To test for doneness, insert toothpick in centre of cake.  If it comes out dry, cake is done.
9. Frost with Browned butter icing:

Browned Butter Icing:

NOTE: This frosting sets in a very short time so work quickly when making it.

• 1/4 cup butter 
• 2 cups icing sugar
• 1 teaspoon vanilla  
• 2 or 3 tablespoons cream

1. In a medium pot, melt  butter over medium heat, watching closely.
2. When it begins to turn a golden brown, remove from heat and add icing sugar.
3. Working quickly, beat icing sugar with a spoon, adding vanilla and enough cream to make it of spreading consistency.
4. Stir in  and spread over cake.
5. When the frosting has almost set but is still a bit warm I use the flat tines of a fork to press a pattern in the top of the cake.

Chocolate Pate

Just recently I had the privilege of taking in a cooking class at The Dirty Apron culinary school in Vancouver.  The chef demonstrated all of the dishes, and then we each replicated them at our own station.  The dessert was so simple...and yet elegant...and just perfect for Christmas. I've changed it up a wee bit and will share it with you today.

• 500 g dark sweetened chocolate
• 1/2 cup butter
• 2 tablespoons sugar
• 1 1/3 cups heavy cream 
• fresh raspberries (for garnish)
• roasted hazelnuts (for garnish)
• additional whipped cream (for garnish)
• mint leaves  

1. Microwave the chocolate (in chunks or pieces), butter, and sugar in large bowl for 2-3 minutes at medium power, stirring occasionally. (Or melt over hot water in a double boiler.)
2. Once smooth, cool to room temperature.
3. In a separate bowl, beat the heavy cream until soft peaks form.
4. With a spatula, fold the cream into the dark chocolate.
5. Line a loaf pan with plastic wrap, so sides and bottom are covered...or line several mini-loaf pans.
6. Spoon the chocolate mixture into the loaf pan, smoothing the top.
7. Cover with plastic wrap and refrigerate for several hours or overnight.
8. Before serving, carefully remove the pate from the loaf pan and place on work surface.  Then slice the pate (at least 1/2 inch pieces) with a hot thin-bladed knife and place on dessert plate.  Serve with raspberry coulis, whipped cream, fresh raspberries and toasted hazelnuts Add mint leaf for a splash of color. Dust with icing (confectioner's) sugar if you wish.

Raspberry Coulis

• 1 1/2 pint raspberries (fresh or frozen)
• 1/2 cup confectioner's sugar (icing sugar)

1. Cook the berries and sugar over low heat for 10-15 minutes, stirring occasionally.
2. Strain through a fine sieve to remove seeds.
3. Chill. 

Serves 8-10

Using good quality chocolate is important!  I visited our local chocolate shop, and purchased Belgian chocolate to make this dessert.  It made a melt-in-your-mouth pate that even a non-lover of chocolate could appreciate.  This dessert can be prepared in advance...as it keeps well for four or five days. 

Pumpkin Spice Cookies

These cookies are more cake like than chewy. They are very moist and have just the right spice...

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 4 teaspoons cinnamon
• 2 teaspoons pumpkin spice
• 1 teaspoon salt
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 1 15oz. can pumpkin puree
• 2 eggs
• 2 teaspoons vanilla extract

For glaze:

• 2 cups confectioners sugar (icing sugar)
• 3 tablespoons milk
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• Chopped nuts of choice 

Directions:

1. Preheat oven to 350 degrees. 
2. Combine flour, baking powder, baking soda, cinnamon, pumpkin spice, and set aside.
   Cream together the butter, white and brown sugar. 
3. Add pumpkin, eggs, and 2 tsp. vanilla to butter mixture. 
4. Beat until creamy. 
5. Mix in dry ingredients. 
6. Drop on cookie sheet by tablespoons.
7. Bake for 15 to 20 minutes in the preheated oven. 
8. Cool cookies.
9. Drizzle glaze over cookies with a fork.

To make glaze:

1. Combine confectioners' sugar, milk, melted butter, and vanilla. 
2. Add milk as needed to achieve a good drizzling consistency. 
3. After you drizzle the cookies add some finely chopped nuts if you like.

This recipe will make 5 dozen cookies.

Creamy Chicken Tortilla Soup

This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up. This recipe was first published in October of 2010 and you can find the post here. I have a few updated suggestions. I would use 2 pounds of chicken not just one and you can omit the tortillas in the soup if you prefer and add crunchy tortilla strips as garnish. I also added one small can of diced green chilies to the pot.

Ingredients:

• 1/2 cup chunky salsa (mild, medium or hot)
• 1 pound boneless skinless chicken breast cut into 1/2 inch pieces
• 2 cups frozen corn
• 1 can (approx 15 ounces) black beans rinsed and drained
• 2 cans (10-3/4 ounces each) cream of chicken soup
• 1 can (approx 15 ounces) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
• 1/2 cup water
• 1 teaspoon ground cumin
• 1 or 2 6inch corn tortillas cut into strips
• 1 cup shredded cheddar cheese
• 1/3 cup chopped fresh cilantro

Method:

1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
4. Stir in tortilla strips, cheese and cilantro. 
5. Cover and cook an additional 15 minutes.
6. Enjoy with warm tortillas or corn bread!  
7. Serves 6 generously if you add another pound of chicken.

Crunchy Pumpkin Squares

Autumn is upon us and that means it's pumpkin season. Usually when I think of pumpkins it's pies, loaves, muffins, or the display at my front door but as I was browsing through Taste of Home's Healthy Cooking magazine this recipe caught my eye and after reading it I just knew I had to make it. It did not disappoint.
I had two 'taste testers' with me in the kitchen and they both loved it!
I heard satisfied sounds as they had one forkful after another!

1 can (30 oz) pumpkin pie filling (make sure it's pie filling and not pure pumpkin)
1 can (12 oz) fat free evaporated milk
3 large eggs
1 package (18-1/4 oz) yellow cake mix
2/3 cup pecans, chopped
1/2 cup butter, melted
Whipped cream for topping

1. In mixing bowl combine pumpkin pie filling, evaporated milk, and eggs and beat on medium speed until smooth.
2. Pour into a 13" x 9" ungreased baking pan.
3. Sprinkle with cake mix and pecans.
4. Drizzle with melted butter.
5. Bake at 350º for 60 to 65 min or until toothpick inserted in middle comes out clean.
6. Cool completely on cooling rack.
7. Garnish with whipped topping.
8. Refrigerate any leftovers.

Pumpkin Coffee Cake

I copied this recipe years ago from a Taste of Home magazine, I believe. It’s the picture that caught my eye. The recipe called for buttercup squash, which I think I used the first time, but decided to try it with pumpkin the next time. It is very good both ways and a great addition to the Thanksgiving desserts.

Streusel:

• ¼ cup brown sugar
• ¼ cup white sugar
• ¼ cup flour
• ¼ cup rolled oats
• ¼ cup slivered almonds
• 1 ½ teaspoon cinnamon
• 3 tablespoon butter (room temp)

Cake:

• 1/2 cup butter (room temp)
• 1 cup sugar
• 2 eggs
• 1 cup canned pumpkin (or fresh, cooked and mashed)
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon each: soda, salt
• ¼ teaspoon each: ginger, nutmeg 
• 1/8 teaspoon cloves

Filling:

• ½ - 3/4 cups unsweetened applesauce (2 apples, chopped, cooked, mashed)

Glaze:

• 1/2 cup icing sugar 
• 1/4 teaspoon vanilla 
• 1 1/4 tablespoons hot water

1. Prepare 10 inch spring form pan or a tube pan with straight sides, by greasing well and dusting with flour.
2. Combine streusel ingredients, cutting in the butter to make crumbs; set aside.
3. Cream butter and sugar and beat in eggs one at a time. Add pumpkin and vanilla.
4. Combine dry ingredients and add to creamed mixture. 
5. Spoon 1/2 into prepared pan. Spread applesauce over batter. (If not using a tube pan I still only spread sauce around the outer circle and not in the centre) 
6. Sprinkle all over with half of the streusel. Spoon remaining batter evenly over streusel and then spread carefully and finish top with remaining streusel. 
7. Bake at 350° F for 55 - 60 min. or until cake tests done. Cool 10 min: remove outside ring. If using tube pan, allow to cool completely then slide a knife around under cake. Holding one hand on top of cake, gently turn upside down and then flip onto cake plate. 
8. Combine glaze ingredients and drizzle over coffee cake. Serve plain or with whipped cream. Serves 12 fair sized pieces (16 small)

Apple Bar

I'm not sure how many years ago I tasted this apple bar at my friend Lorna's house but since then I've been rolling out pans of it every fall.

The crust is very thin. You need to have the right sized pan in order for it to be right. I have a heavy good quality 10X15 inch pan which I cut a piece of parchment paper to lay at the bottom. This isn't really necessary but it protects the pan a bit when you slice up the bar.

I use a food processor to make the dough, but you can use a pastry blender and get a bit of a workout in the process. I also use a apple slicer for the apples.

Apple Bar

• 2 1/2 cups flour
• 1 cup butter
• 1 teaspoon salt
• 3 egg yolks
• milk 
• 1 cup crushed corn flakes or bran flakes 
• apples (at least 4 large apples and up to 6 depending on the size)
• 2/3 cup sugar
• 1 teaspoon cinnamon  (optional)
• 3 egg whites
• 1 cup icing sugar
• 3 tablespoons hot water
• 1 teaspoon vanilla

1. Preheat your oven to 375 F. 
2. Beat the egg yolks in a measuring cup and add milk to measure 2/3 cup liquid.
3. Put flour and salt into a large mixing bowl and cut in butter until it is like oatmeal.
4. Add the yolk and milk mixture and stir with a fork.
5. Put onto the counter and knead it into a ball and then flatten and wrap in plastic and put it in the refrigerator.
6. Peel and slice enough apples to fill the pan. 
7. Divide the pastry in half.
8. Roll out the first piece large enough to fit in the cookie sheet with all sides hanging over the edge an inch
9. Sprinkle your crushed cornflakes on the crust. 
10. Arrange the apples on top and sprinkle with the sugar.
11. Roll out the second piece of pastry and lay it on top.
12. Press the edges together and roll them up and then press with fork tines to seal.
13. Beat the egg whites until stiff. 
14. Spread over the pastry as even as you can.
15. Bake the bar until golden brown about 40 minutes.
16. Mix the icing sugar, water and vanilla until smooth and drizzle over the hot pastry.
17. Serve when still slightly warm or cool.

Simple Shrimp Cocktail

Shrimp Cocktail served in a pretty stemmed dish is a classic first course for a festive dinner party. This one is easy to make and proves popular with my guests. I'm posting this recipe at the request of several of the "Mennonite Girls" to whom I served it back in September.

• Shredded lettuce
• fresh or frozen cooked Shrimp and/or prawns*
• Lemon slices (optional - for garnish)
• fresh chopped parsley

* It's nice to have the large prawns as a garnish but you can use whatever size shrimp or prawns you have access to for the body of the cocktail. I only had the larger ones in my freezer when I made this but I often use the smaller ones. How many shrimp you need depends on their size.
For the cocktail sauce:

• 1/2 cup bottled Chili Sauce (I use Heinz)
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon rind (if desired)
• 1 large clove garlic, minced
• 1 tablespoon Worcestershire sauce
• A dash or two Tabasco or other hot sauce

1. In a small bowl, mix all cocktail sauce ingredients.
2. Set aside.

Assemble shrimp cocktails:

1. Fill the bottom 1/3 of each dish with shredded lettuce.
2. Add smaller prawns or shrimp so that the dish is 3/4 full
3. Spoon a generous tablespoon of cocktail sauce in to the centre of the shrimp.
4. Drape 3 large prawns with the tail on over the edge of each dish
5. Garnish with a lemon wedge or slice and sprinkle with chopped parsley.
6. This amount of sauce would be enough for 6 shrimp cocktails.

Salisbury Steak

This is an old recipe I changed many years ago by using cream of mushroom soup instead of onion soup. It is a quick, simple and tasty family meal.

Ingredients:

• 1 1/4 lbs ground beef
• 1 can cream of mushroom soup, divided
• 3/4 cup bread crumbs
• 1 egg
• 3/4 teaspoon salt
• pepper
• 1 cup water
• 1 tablespoon flour
• 1/4 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon mustard (powder)

Method:

1. In a bowl, combine 1/3 of the soup with beef, crumbs, egg, salt and pepper.
2. Shape into about 8 patties.
3. In large pot, brown patties, turning once. No oil needed unless meast is very lean. They easily loosen once they are browned.
4. Blend the rest of the soup, water and remaining ingredients in a shaker. Pour over patties, once they are brown on both sides. Loosen patties gently with lifter.
5. Cook over low heat about 20 - 30 min. Serve with mashed potatoes.

Erna's Poppy Seed Cake

I got this recipe from my friend Erna, who makes fabulous German Pastries and is an excellent baker. This cake has a poppy seed cake base, a custard filling covered in chocolate. Delicious!

CAKE:

• 3 eggs separated
• 1 cup sugar
• 3/4 cup oil
• pinch of salt
• 1/4 cup milk
• 1 cup flour
• 1 tsp. baking powder
• 1/4 chopped nuts, any is fine but I used almonds
• 1/2 cup poppy seeds
• 1 teaspoon vanilla

1. Separate egg yolks and egg whites
2. beat whites until stiff peaks form
3. beat eggs and sugar separately
4. add oil to the egg yolks
5. fold in the dry ingredients including nuts and vanilla
6. gently fold in the egg white
7. bake in a greased 9x13 pan for 30 min. @ 350

BUTTER ICING:

• 1/4 cup butter
• 2 egg yolks
• 1/2 cup icing sugar

Spread evenly over cooled cake.

CHOCOLATE TOPPING:

• 3 squares of semi-sweet chocolate melted with 2 tablespoons butter
• Pour over top.

Add toasted almonds over top when chocolate is still wet, optional.

NOTE: It is best to cut the cake into desired serving pieces before the chocolate sets and is still soft. Keep cold, and is good right out of the freezer.

Raisin Cinnamon Oatmeal Bread -- Gluten Free

A dear reader of this cooking blog sent me an e-mail asking if I couldn't come up with a gluten free version of Raisin Cinnamon Oatmeal Bread.

I was happy to try ... and so ... Liz , just for you --- here it is !

• 1 cup raisins
• 1/2 cup warm water
• 1 tsp sugar
• 1 tsp unflavored gelatin
• 1 1/2 tbsp active dry yeast
• 1/2 sorghum flour
• 1/4 cup ground oat flour (grind gluten-free oat flakes in coffee grinder)
• 1/4 cup Quinoa flour
• 1/4 cup white corn flour
• 1/2 cup potato starch
• 2 tbsp sugar
• 1 tsp xanthan gum
• 1 generous teaspoon of cinnamon
• 1 egg
• 1/2 cup warm milk
• 1/4 cup water
• 1 tbsp oil
• 1 tsp vanilla extract
• oat flakes (gluten-free)

1. wash raisins - then soak for 1/2 hour in hot water with 1 tbsp vanilla extract added
2. Blend dry ingredients well and set aside
3. Mix 1 tsp sugar with 1 tsp gelatin in cup and add 1/2 cup warm water, stir well and add the yeast , stir again and let proof until doubled in volume . Placing the cup in a bowl of hot water keeps the proofing yeast mix. warm
4. Put milk, water, egg and oil and vanilla extract into mixer bowl and blend together on low speed. Add yeast mixture.
5. Add dry ingredients all at once and mix on low speed until blended then beat on high for 4 minutes.
6. Strain raisins and add them to the dough.
7. Turn dough into a greased regular sized loaf pan and with a wet hand smooth the top .
8. Sprinkle the top with oat flakes.
9. Cover with plastic wrap and let rise until well rounded over the top of the pan - about 45 minutes
10. Bake in pre-heated 350° oven for 55 minutes.
11. Let cool a few minutes in the pan , then turn out to finish cooling on wire rack.

This bread smells wonderful baking, tastes good , toasts well , and freezes well too.

NOTE - I bought some Quinoa seed some time ago and liked the taste. I ground it into flour but was disappointed that the flavor did not blend pleasingly with other flours. In this recipe it is at its best!

**

Bubbat (with sausage)

For those of you who will look at this and recognize it as something that Oma made, I wish I could add a scratch and sniff option to take you right into her kitchen. 

My Mennonite mother-in-law raised and fed 9 kids plus extras that came to the table. She did all the cooking with no recipe books; everything by memory. I’m sure that often she had to improvise and make do with whatever she had on hand, sometimes coming up with new recipes that way. One of my favorite things she made, when I joined the family, was sausage Bubbat. She usually served it with chicken Borscht and often had Plumimoos (cold fruit soup) for dessert. The Bubbat is very good with the fruit soup.
As a newly wed, I attempted making this, but the words in the Mennonite Cookbook threw me for a loop. “Flour to make a stiff dough"  followed by "Pour into greased pan." What did that mean? Much later in life I found out that my mother-in-law did have a written recipe and I grabbed it. When I tried making it according to this recipe, I called her up and I asked her, “did you put in 4 cups of flour, like it says?” She said, “Put in more if it’s not enough.” What’s not enough? I finally got it out of her that you should be able to stir it with a wooden spoon. So, that’s the secret. It all depends how strong your arm is. . . especially when the recipe gets quadrupled!

Ingredients:

• 4 eggs
• 2 cups milk, scalded
• 1 teaspoon salt
• ½ cup water
• 5 cups flour
• 1 tablespoon instant yeast
• 4 cups cut up (in bite size pieces) farmer sausage and/or smoked ham.

Method:

1. Scald milk and add salt. Allow to cool so that it is only warm.
2. If using regular yeast, dissolve it in the ½ cup water with 1 tablespoon sugar, as usual.
3. If using instant yeast, add ½ cup water to milk and add the dry yeast to the flour.
4. Beat eggs well, adding liquids and then stirring in the flour.
5. Stir in sausage and ham.
6. Spread into greased 9x13 inch pan and 1 loaf pan, or all of it into a larger cookie sheet.
7. Cover with plastic and let rise 1 hour.
8. Bake at 350° F for 45 minutes.

Bubbat

Growing up on a chicken farm my Mom would often make a Roasted Chicken with Bubbat for dinner. Every now and then my nostalgic side takes over my taste buds. . .and the old recipes need to be made once again.

Bubbat is really just a raisin quick bread that is baked inside the chicken while it is being roasted. It also can be baked along side the chicken or even baked in a 8 X 8 square pan and served with the chicken. Baking it inside the chicken gives it the best flavour since it is kept moist by the chicken drippings. 

• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 egg
• 2 tablespoons melted butter
• 1/3 cup milk1 cup of fresh raisins

1. Mix the dry ingredients. Add the beaten egg, melted butter and milk.
2. Mix well, and add the raisins.
3. You can either spread it in a greased cake pan. . and bake it. .
4. or you can spoon it into the cavity of the chicken. I used a ordinary 3 - 3 1/2 pound fryer but would have doubled the recipe for a large roaster.
5. Baste the chicken with melted butter and bake uncovered for about 2 hours at 375.
6. The drumstick should move easily and the internal temperature of the chicken should be 180 F