Oatmeal Camping Crispies

The cookies are crisp and freeze wonderfully. These can be made with raisins instead of chocolate chips. . and the nuts can be eliminated as well. Use your imagination with the add ins. .

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs beaten
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 1 teaspoon soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups rolled oats
• 2 cups Rice Krispies
• 2 cup chopped walnuts
• 1 cup shredded coconut
• 1 cup chocolate chips/or raisins

Optional

• 1 cup candy coated mini eggs

1. Cream together butter and sugars
2. Add the rest of the ingredients in order given.
3. Bake at 350 F for about 12 minutes or until golden brown.

The dough can be easily mixed with a handmixer until you begin to add in oatmeal and the remaining ingredients.  Then it is better to switch to a dough hook or finish mixing by hand.

Grandma's Rustic Oatmeal Bread

I call this oatmeal bread rustic because it never looks like a nice smooth loaf but that is alright, it tastes good anyway. I used to make this bread a lot but had veered away from it for awhile and was all caught up in making multigrain bread. This bread is also great for toasting..and even nicer if you have a jar of fresh raspberry jam sitting close by.
This recipe is from Better Homes and Gardens Homemade Bread Cookbook.

• 2 tablespoons yeast
• 1/2 cup warm water
• 1 1/4 cups boiling water
• 1 cup quick cooking rolled oats
• 1/2 cup molasses
• 1/3 cup shortening..I used canola oil
• 1 tablespoon salt
• 5 3/4 to 6 cups of flour
• 2 eggs, beaten
• Extra rolled oats for coating loaves

1. Combine boiling water, oats, molasses, shortening and salt. Set aside and cool to lukewarm.
2. Once cooled stir in 2 cups flour and beat well.
3. Add beaten eggs, 1/2 cup water, and combine.
4. Add yeast which I just throw in with the remaining flour, using a cup of flour at a time until your dough comes together.
5. Knead till smooth and elastic, 5 to 8 minutes.
6. Cover and let rise in a warm place until double, 1 to 1 1/2 hrs.
7. Punch down dough, divide in half and let rest for 10 minutes.
8. Shape dough into loaves and roll in oats.
9. Place in 2 greased bread pans.
10. Cover and let rise until double and bake at 375º for 30 to 35 minutes.

Ikra

I don't know how many of you will know what this is, but it is a Mennonite side dish (with, I'm sure, Ukrainian influence) that was/is a favorite of my husband. It is not unlike Salsa, maybe, but it is made with carrots as the main ingredient.

Here is the recipe.

Ingredients (It is a large recipe but I like to put it into jars, sealed for future use -- you may cut the recipe down to desired amout )

24 cups of grated or finely sliced carrots
8-10 cups of green pepper (chopped)
1/4 cup water
1/4 cup mazola oil

cook above ingredients for 1 hour

then add.....

6-8 or more onions browned in 1/4 cup oil
2 1/2 tbsp salt
1/4 cup sugar
1 14oz tomato soup (or tomato paste with water to make it gluten-free)
6 large tomatoes (optional)
5 hot red peppers (or less if you want it milder)
1/2 cup of hot ketchup (or use regular if you wish, I do)

Cook for 20 minutes to 1/2 hour . Remove from heat , and ladle into prepared canning jars or store in fridge for immediate use.
This is eaten cold.

Meat Perishky

This recipe is from my sister Rhoda. She is a fantastic cook and we always say our Mom passed on to us how to cook food with flavour. I make these mostly at Christmas and then again in the summer to take camping. 

Meat Filling

• 3 pounds ground beef
• 1 can cream of mushroom soup
• 1 package dry onion soup mix
• 1 cup Panko bread crumbs

1. Fry meat and drain any fat off.
2. Add all other ingredients to the meat and stir to combine.
3. Cook over low to medium heat for 5 minutes.
4. Remove from heat and allow mixture to completely cool.

Bun Dough

• 2 cups water
• 2 cups milk
• 1 cup melted lard (I use Tender Flake shortening)
• 1 egg, well beaten
• 1 tablespoon salt
• 1 1/2 tablespoons instant yeast
• 10-12 cups flour

1. In a large microwave proof bowl melt lard.
2. Add water, milk, salt and beaten egg. Whisk together well and put back into microwave for a minute at a time until hot but not bubbly. 
3. Measure 8 cups of flour into a large bowl. Stir in dry yeast.
4. Pour the hot mixture over the flour and yeast and stir to combine. 
5. Continue to add flour. Once you can't stir it anymore use your hands and begin to knead, adding flour until you have a soft but not sticky dough. Knead at least 10-12 minutes. 
6. The dough will come together in a nice ball form. Place a small amount of vegetable oil in the palm of your hand and very lightly rub the ball of dough.
7. Cover with a clean cotton towel and place in a draft free area to rise until the dough is double in size. This will take approximately an hour. 
8. Line baking sheets with parchment. 
9. Punch dough down.
10. Pinch off a small piece of dough (a little larger than a golf ball). Flatten in your palm.
11. Place a small scoop of cooled meat mixture into the centre of the dough and then pinch shut.
12. Place 'seam' side down on baking sheets. 
13. Bake in 400ºF oven for approximately 18 minutes, or until golden brown.
14. Remove immediately to cooling racks after baking. 
15. Once cooled these need to be stored in the refrigerator. They freeze very well.

Tip: To reheat from frozen. Thaw on counter for 1/2 hour, then place in a roaster with a lid. Place in a 350ºF oven and turn them every 7 minutes for about 20 minutes. They will taste like you just baked them. 

Apple Fritters

Yellow transparent apples are the earliest summer apple. They were originally brought to North America from Russia and do well in our climate. They are a wonderful baking apple...great for pies and applesauce. They are usually ready sometime in July, and I make apple fritters at least once while the apples are fresh on the tree. Yesterday was the day!

Apple Fritters:

• 1 1/4 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1 egg
• 4 apples pared and diced (2 cups or more)

1. Blend dry ingredients.
2. Beat egg and add milk; pour into flour mixture and stir until smooth.
3. Add apples to batter and blend.
4. Drop batter from spoon into hot oil.
5. Cook until golden on one side...turn and cook until done.

Yield: 12 - 15 fritters

Serve with sugar or Roger's Golden syrup and a good cup of coffee!

This recipe comes from 'The Mennonite Treasury of Recipes'.

Ham and Cheese Loaf

This savoury loaf doesn't take long to make and it's a great dish for a brunch. I had planned to take pics as I put the loaf together but hey I forgot until it was baked..I was in a rush to have it ready early. I baked it this morning and brought some to my daughter who is celebrating her b'day today! This recipe is from her collection of favorites.

Ham and Cheese Loaf

31/2 cups flour
2 tbsp yeast
2 tbsp sugar
1/4 tsp salt

1 cup water
1/4 cup prepared mustard(I used half regular and half bold n spicy)
2 tbsp butter

Filling:
3 cups chopped cooked ham
1 cup grated swiss cheese
3/4 cup diced dill pickles

1 egg lightly beaten, to brush on loaf just before baking

Reserve 1 cup flour. Mix remaining flour, yeast, sugar and salt in large bowl. In separate bowl microwave water, mustard and butter until very warm. Stir warm liquid into dry ingredients. Mix in enough of the reserved 1 cup flour to make a soft dough that does not stick to bowl. Knead until smooth and elastic approx 4 to 5 min.
Cover and let rest for 10 minutes.

To fill and shape dough...roll dough to approx 15 by 10" rectangle. Place on greased baking sheet.
Sprinkle ham, cheese and pickles over the centre third of rectangle. With a sharp knife make 1" cuts from filling to dough edges on each side of the filling. Alternate sides, fold strips of dough at an angle across filling.
Cover and let rise in warm place until double in size, approx 30 min. Brush loaf with beaten egg.
Bake at 375 for 35 min.

Farmer Sausage Corn Chowder

• Another family favourite, it is the soup I often take to families when they need a loving touch.

• 1/2 ring smoked farmer sausage or 3 cups cubed smoked ham
• 1 large onion, diced
• 2 - 3 stalks celery, diced. 
• 2 diced bell peppers
• 5 medium potatoes,  peeled if not white thin skinned and then diced
• 3 sliced carrots 
• 2 -3 cups fresh or frozen corn kernels
• 1 teaspoon salt and 1/2 teaspoon ground pepper

1. Saute the sausage or ham in a soup pot.
2. Add the onions and celery and fry until the veggies are softened.
3. Add 5 -6 cups of water to the pot.
4. Add the rest of the veggies. . .adding the corn last.
5. Allow to simmer until all the veggies are tender.

I do this mid afternoon, put it on a very slow simmer, barely simmering and leave it be until nearly dinner time when I add the cheese sauce.

Cheese Sauce

• 1/4 cup butter melted
• 1/4 cup flour
• 2 cups milk
• 2 cups grated cheese (cheddar or mexican blend)

1. Stir together melted butter and flour in a 4 cup measuring cup.
2. Add milk and whisk until well combined.
3. Heat a minute at a time in the microwave, stirring well after each minute until the sauce is thickened and bubbly.
4. Add cheese and stir to melt.
5. Add the sauce into the soup and bring to a very low simmer and then serve immediately.

Flashback Friday ~ Tante Suzie's Pork and Beans

       Tanta Suzie, Feb. 25th, 1912 - Jan.25, 1990         Ron Doerksen, her son carefully studies the pot.

Flashback Friday brings us back to April 7, 2010, when I posted Tanta Suzie's bean recipe.

This past summer we had the joy of bringing back an old family tradition and with the help of many cousins we recreated a contemporary version of the 'Schmidt Reunion.' 

The original bean pot was found and we resurrected Tanta Suzie's bean recipe once again.  

Here's a little story about this bean pot, which I remember as a small little girl. Every summer the annual Schmidt gathering would meet at Berthusen Park, just across the line, close to Lynden, WA. I looked forward to this annual reunion and it became one of my summer highlights. I always remembered this bean pot with it's rich smoked flavors.  I was excited when my mother gave me a replica of this pot as a gift in my early years.
 "The trick was," Tante Suzie said, "they need to be baked in a bean pot." She has since passed on to eternity, but the memory has never faded. It was such a privilege to relive the family reunion and listen to the stories from long ago and appreciate the heritage that they have shared with many generations.  After several phone calls you now have the corrected version of the original bean recipe.  I always double this recipe. 

Bean Recipe

• 1 pound navy beans (2 cups)
• 4 cups water
• 2 teaspoons salt
• 1 teaspoons soda

1. Soak beans over night.  Drain and rinse thoroughly.
2. Add fresh water and 1 tsp. soda and simmer for an hour. Drain and rinse thoroughly
3. Add the beans to the pot or you can also use a slow cooker.

Add

• 1/2 pound sliced bacon or salt pork
• 1/4 cup maple syrup
• 1/4 cup molasses
• 2 tablespoons brown sugar
• 1 large onion chopped
• 1 teaspoon dry mustard
• 2 cups tomato juice
• 1 bay leaf
• 1 clove garlic minced
• 1 teaspoons salt
• farmer sausage (optional)

1. Heat oven to 275°
2. Disperse the meat evenly throughout the whole pot.
3. Combine syrup, molasses sugar mustard, onion and dry ingredients into a bowl, mixing thoroughly.
4. Pour mixture over beans and stir well.
5. Cover with 2 cups tomato juice.
6. Bake slowly covered for 5-6 hours stirring hourly.
7. If you feel the beans are drying out add more tomato juice.
8. Add sliced farmer sausage halfway through the cooking. (optional)

Long and slow baking is the secret to good baked beans.
It might look like extra work, but the taste is worth it. 

The legacy lives on...

But wait...Tanta Suzie's son, Ron also has created his own version.  I love it just as much and when he gave me his recipe, it was a bit of this and a carton of this and a pinch of this with no exact amounts.
This is my version of Ron's recipe.

Ron's Recipe

• 4 cups navy beans
• 1 cup 'fancy' molasses
• 1 tablespoon blackstrap molasses
• 3 tablespoons dried mustard
• 1 medium sized shallot (onion)
• 1 cup packed brown sugar
• 6 cups tomato juice
• 1 lean pork hock

1. Prepare beans using the same method above.
2. Remove all meat off the pork hock dicing it finely.   It's important to remove all the gristle from the meat.  This takes some time, but it creates  that smokey flavor.
3. Combine molasses, mustard, onions, brown sugar, tomato juice and mix well.
4. Add the pork to the beans and cover with sauce mixture.
5. This recipe tends to be a bit more soupier than thick. 
6. Cook in a slow cooker at low for 9 hours.

Ron truly calls this his 'labor of love' when he serves up this dish for his family and guests.
The legacy lives on!

Fresh Okanagan Peach Pie

It is hard to decide what is my favourite summertime pie is but without question, fresh peach pie is up there at the top.  Okanagan peaches are grown a few hours away and every summer we wait with anticipation for the first loads of peaches delivered to our local markets.  

If you have never had a fresh peach pie, try this one because nothing goes better together than peaches and cream.  It tastes like summertime! 

• 1 9 inch deep dish baked pie shell  (cooled)

Peach Filling

• about 6 ripe peaches
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water

Cream Filling

• 1 cup softened cream cheese (light or regular)
• 1/2 cup icing/powdered sugar
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 packet whipping cream stabilizer (Dr. Oetker)  or 1 tablespoon vanilla instant pudding

1. Peel peaches and put 2 peaches into a food processor to mash or mash very well with a potato masher.
2. Measure mashed peaches to make about 1 cup. (mash part of another peach if necessary)
3. Combine mashed peaches, cornstarch, sugar and water in a microwave safe bowl.  Heat until bubbly.  Alternately, stir together ingredients in a medium pot, stir over medium heat until it is thickened and beginning to simmer. 
4. Remove from heat.  Add the remaining peaches.  Set aside to come to room temperature.
5. Beat together, softened cream cheese, icing sugar and vanilla until smooth.  Add unwhipped whipping cream and whipping cream stabilizer or instant pudding and beat together with a mixer until thick and creamy.  
6. Set aside 1/2 cup cream cheese mixture for garnishing the pie. 
7. Line the bottom and sides of pie shell with the remaining cream cheese mixture.  
8. Once the peach filling has completely cooled, pour the peach filling into a strainer over a bowl to remove about 1/2 cup of excess sauce.  (Refrigerate the extra sauce to serve with scones and cream.)
9. Garnish the top of the pie by filling a piping bag with a large star tip. 
10. Refrigerate a few hours until serving time.  

Beef Taco Bake

This family sized casserole is a perfect weeknight dinner and you will hope for leftovers for burritos or enchiladas another night.

Ingredients:

• 1 cup raw Spanish rice (I use Uncle Ben's)
• 1 can black beans, rinsed
• 1 cup frozen corn
• 1 pound lean ground beef
• 3 tablespoons taco seasoning
• 1/2 teaspoon cumin
• 1 - 2 tablespoons chopped canned jalapenos (according to personal preference)
• 1 can tomato soup plus 2 cans water
• 2 - 3 cups shredded marble or Mexican blend cheese
• sliced avocado, salsa, sour cream and corn chips to serve alongside

Method:

1. Pour rice, black beans (drained and rinsed)  and corn into into a 9x13 inch or similar type baking dish.
2. In a skillet, brown meat. Add seasonings, jalapeno, soup and water.
3. Pour meat mixture on top of rice, beans and corn.
4. Cover and bake for 30 minutes at 350° F, then add cheese, cover and bake another 10 minutes, until cheese is melted. (first time making this, check to see if the rice is done after 30 minutes. If not, add a tad more liquid and continue cooking until done)
5. Serve with choices of corn chips, salsa, sour cream and avocado 

Leftovers:

• re-heat and fill large flour tortilla wraps, warmed, along with desired additions such as lettuce, cheese, salsa etc. OR
• spoon into small flour tortillas, roll up and lay side by side in baking dish. Cover center of row with enchilada sauce and cheese. Bake 20 - 30  minutes at 350° F (covered)

Cinnamon Buns Gluten Free (Flashback Friday)

 I have been reworking some of my recipes to use Julie's Flour Blend.  It is so much easier to have a go-to flour rather than mixing several flours for each recipe.  I find the end product is also more consistent because the flour amount used is more accurate. 
I redid my cinnamon bun recipe recently and am very happy with the results.  My tasters declared them the best I've made.

Here is my new recipe

• 1/3 cup milk 
• 1 tsp sugar 
• 1 tsp unflavoured gelatin  
• 1 1/2  tbsp traditional yeast 
•  1 cup of Julie's Flour Blend 
• 1/4 cup of potato starch 
• 1/4 cup of tapioca starch
• 1/3 cup sugar 
• 1/4 tsp salt 
• 3/4 tsp xanthan gum 
• 2 eggs 
• 1/4 cup soften butter 
• 1 tsp vanilla 
• softened/melted butter for spreading on dough
• cinnamon 
• 1 cup brown sugar 
• sweet rice flour for handling 

1. Heat milk add mixed sugar, gelatin, yeast  and let proof for 10 minutes
2. In mixer bowl add eggs, butter, sugar,  vanilla - blend 
3. Add proofed yeast 
4. Add combined dry ingredients  (flours, salt, xanthan gum) 
5. Blend, then beat on high for 5 minutes. 
6. Place parchment paper or plastic wrap on counter and dust with sweet rice flour
7. Scrape dough onto paper and use as little extra sweet rive flour as possible to enable dough to be handled.  You will need very little -- you want to keep the dough very soft. 
8. Pat dough out to about 1/2 inch thickness,  spread with softened or melted butter, sprinkle with cinnamon and cover with the brown sugar, patting down the sugar. 
9. Starting on the wide end roll up the dough, tucking the edge underneath - using the parchment paper to roll the dough rather than your hands 
10. Cut into 1 1/2 inch slices and lay in greased baking pan - I prefer glass. 
11. Let rise until doubled. 
12. Bake at 350 degrees for about 30 minutes or until nicely browned. 
13. Ice in pan while still hot. 

***************************************************************************8***

Last week I had the thought that this dough would also make a nice cinnamon swirl bread and I tried it. 

The resulting loaf was very good and enjoyed by those who 'tested it'.  

 It is a lovely not-so-sweet treat with a soft texture and good flavour. 

To make the bread, follow the cinnamon bun instructions to patting out the dough. You are going to be baking this in a reg. size bread pan (I find glass gives best results) so keep that in mind as you pat out your dough - that one edge is the length of your loaf pan. 

Then continue as follows.... 

• Spread the dough lightly with melted butter. 
• Sprinkle with white sugar and liberally with cinnamon. 
• Roll up the dough using the parchment paper to help, tucking  edge underneath. 
• Cut away the parchment paper, leaving only what the roll is sitting on. 
• Lifting carefully place in loaf pan. 
• Let rise in warm place - on top of stove with a steaming pot of water  is good) 
• When loaf is risen to top of pan... bake at 350 degrees for 30 or until nicely browned. 
• Let sit for a few minutes, then remove from pan to wire rack to cool completely before slicing. 
• Keeps well on counter for couple of days .. freezes well  but best used within a couple of weeks. 
• Enjoy with butter or a spread of your choice -- such as nutella or peanut butter.  

 ****************************************************************
Here is my original recipe post .. 

I adapted this recipe from a recipe I found online. You can find the original here.
These cinnamon buns are delicious and I have non-Celiac people ask for them.

Cinnamon Buns
Proof....until foamy
1 cup luke-warm milk
1 tsp sugar
1 tsp unflavored gelatin
1 1/2 tbsp regular yeast

In heavy duty mixer bowl beat....
2 tbsp. butter
2 tbsp. oil
1/4 cup sugar
1 egg
2 tsp. vanilla

Add proofed yeast liquid .... mix then add all at once the following dry ingredients....

1/4 cup white bean flour (you can use a coffee grinder to grind your own small white bean flour..use a fine sieve .... you will have to grind several times to get nice fine flour, but it is very doable) 
1/4 potato starch
1/2 cup millet flour
1/2 cup tapioca starch
1/2 cup cornstarch
1/4 tsp baking soda
2 tsp baking powder
1 tsp xanthan gum
 1/2 tsp salt

Mix on low speed until dry ingredients are moistened then beat on high for a couple of minutes until dough is smooth and elastic.

Tape plastic wrap onto your counter or cutting board..... Sprinkle with Sweet Rice Flour...
Turn dough onto the plastic wrap.
Cover with plastic wrap and roll dough into a rectangle about 15" by 10"
Remove top plastic wrap and sprinkle dough with cinnamon ... and about 1 cup of brown sugar. (optional - add raisins and/or nuts)

Using the bottom wrap to help, roll up the dough lengthwise, sealing edges.

Cut roll into 10 - 1 1/2" slices and place them in a large round pie plate.

Cover with cloth or towelling and let rise for about 40 minutes.

Bake at 375' for 30 minutes or until tops are nicely browned.

Remove from oven and cover the rolls with icing.
I cup icing sugar,
1 tsp butter
1 tsp vanilla
milk to make thick consistency

Enjoy warm... or cool.

Chocolate Zucchini Cake

Do you have an abundance of zucchini this year from your garden, or given to you from a friends garden? I am very happy to receive them, there is so much you can do with them, sweet and savory. Our family enjoys this cake very much, it is moist and chocolatey with a hint of spice.
Tastes great warm with a little ice cream or just as is.

• 1/2 cup of hard margarine, softened
• 1/2 cup of vegetable oil
• 1 1/2 cups of sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup of sour milk (1 teaspoon of lemon juice of vinegar at the bottom of the measuring cup and fill with milk, let stand a few minutes)
• 2 1/2 cups flour
• 4 tablespoon cocoa
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2 cups coarsely shredded zucchini
• chocolate chips for sprinkling on top of the cake before baking

1. Combine margarine, oil with the sugar and vanilla, beat well.
2. Add eggs one at a time beating well with each addition.
3. Sift all the dry ingredients together, adding into the wet mixture alternately with the milk.
4. Stir in the zucchini.
5. Pour into a 9x13 baking dish.
6. Sprinkle the top with desired amount of chocolate chips.
7. Bake at 325 for 40-45 minutes of cake test is done.

Chocolate Zucchini Cake

Zucchini is in abundance at this time of year so I pulled out my MIL's recipe, got all the ingredients together and got to baking. Hubby and I enjoyed some for dessert at supper. The rest will be shared! Hmm..who would like some??

• 1/2 cup soft butter
• 1/2 cup oil
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup buttermilk
• 2 cups finely shredded zucchini..(peel and all)
• 2 1/2 cups flour
• 1/2 cup cocoa
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chopped nuts, I used pecans
• 1/2 cup chocolate chips

1. Cream butter, oil and sugar, blend in vanilla, eggs and buttermilk. 
2. Mix dry ingredients and shredded zucchini and mix in with the moist ingredients except for the nuts and choc chips.
3. Pour into a greased 9 x 13" pan. Sprinkle with nuts and choc chips.
4. Bake in preheated 325º oven for 45 min.
5. Cool on rack. Serve warm with whipped cream or ice cream. It also is delicious served cold.
6. Yield: 12 servings

Zuchinni Pineapple Loaf

By now we are in zucchini overload...but when the first ones appear in the garden every year...this is the recipe I reach for. It's on a tattered and stained recipe card...origin unknown...but tested and tried in my kitchen on many occasion. This year I made mini-loaves and muffins, which are easy to freeze and pull out a bite or two at a time.


Pineapple Zucchini Loaf

Ingredients:

• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 tsp. vanilla
• 2 cups grated zucchini
• 1 cup crushed pineapple
• 3 cups flour
• 1 tsp. salt
• 1 1/2 teaspoon soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1 cup chopped nuts (optional)
• 1 cup raisins (or substitute chocolate chips)

Method:

1. Whisk eggs, oil, vanilla and sugar together in a large bowl.
2. Stir in zucchini and pineapple.
3. In a separate bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, nuts and raisins.
4. Mix dry ingredients together with wet ingredients...and stir until moistened.
5. Pour into two large, greased loaf pans.
6. Bake at 350° F for 1 hour.

*or grease 8 mini-loaf pans and bake at 350° F for 30 minutes.

I challenge you to try to keep up with your zucchini plant!

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins will always remind me of my mom who seemingly has baked these non-stop for her grandchildren for many years. It occurred to me recently that maybe I should get the recipe from her. These muffins freeze well and are easy to put into a lunch for a treat.

Ingredients:

• 1/2 cup butter, room temp
• 1 1/2 cups sugar
• 2 eggs
• 1/4 cup oil
• 3/4 cup buttermilk
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1/2 cup cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups shredded zucchini
• 1 cup milk or semi-sweet chocolate chips (she uses mini size)

Method:

1. Beat butter and sugar, adding in the eggs.
2. Stir in oil, buttermilk and vanilla.
3. Add combined dry ingredients. If cocoa does not incorporate nicely into flour, sift dry ingredients before adding to wet.
4. Stir in zucchini and chocolate chips.
5. Scoop into prepared muffin tins and bake at 350° F, 20 minutes for medium size. Makes about 24 medium size or 18 large size. These are also great done as mini muffins, bake less time, until toothpick test comes clean.

Chocolate Zucchini Bread

This is the season when Zucchini's are offered by neighbors or are easily affordable. I have been making this recipe since I was married 31 years ago. I got it from my mom by love Pauline. It is easy and quick and never fails. It stores well and can be frozen.

• 4 cups of cubed zucchini ( you can see the cubes in the blender)
• 4 farm fresh eggs
• 2/3 cup canola oil . .or other light oil
• 2 cups fresh walnuts. .very coarsely chopped I like the walnuts left big. . but you can chop them fine. You can also leave them out or subsitute with another nut of your choice.
• 2 cups sugar
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cocoa
• 2 teaspoons cinnamon (optional)
• 1 12 ounce bag of mini chocolate chips
• 1 teaspoon vanilla or maple flavouring

1. Preheat oven to 350 º.
2. Put the zucchini cubes, eggs, and oil in the blender. Blend on high speed until smooth.
3. In large bowl, combine all the dry ingredients.
4. Add the zucchini mixture and stir with a wooden spoon.
5. Add the chocolate chips and walnuts.
6. Pour into a greased tube pan or two 9 X 5 loaf pans.
7. Bake for 60 - 75 minutes. Test with toothpick.

Double Chocolate Zucchini Bundt Cake

I was given a HUGE zucchini yesterday and everything in me called out for chocolate that compliments zucchini in this rich moist bundt cake. Take advantage of zucchini while it's in season. Don't forget to grate and freeze some zucchini in one or two cup freezer bags to use during the winter months in loaves, muffins and cakes.

• 2 cups all purpose flour
• 1/3 cup cocoa powder
• 1 1/2 tsp baking soda
• 2 tsp espresso powder
• 3/4 tsp salt
• 1 cup white sugar
• 2 eggs
• 1/3 cup oil
• 1 tsp vanilla
• 3/4 cup sour cream
• 3 cups grated zucchini (sometimes zucchini has a lot of moisture in it and then I squeeze out any extra moister before adding to batter using a salad spinner or just squeeze it with your hands, but not till dry...just if it's overly wet feeling. If you don't know....just add it all)
• 1 1/2 cups chocolate chips, (you can cut back on this amount if you don't want it quite so chocolaty)

1. Sift together first 5 ingredients and set aside.
2. To a large mixing bowl add sugar, eggs, oil and vanilla. Beat well.
3. Add sour cream and mix well.
4. Add dry ingredients and mix until just incorporated.
5. Add grated zucchini and chocolate chips and mix again until just incorporated.
6. Prepare bundt pan by spraying with non stick cooking spray and then lightly dust with sifted cocoa powder, making sure it sticks to all creases of the pan. (cocoa powder is nicer than using white flour when baking with chocolate as you don't get any white markings from the white flour)
7. Add batter to prepared pan and bake in 350º oven for 50 minutes.
8. Serve warm as is or with whipped cream or ice cream. Wrapped well this cake freezes well. 

Orange Zucchini Loaf

This recipe (altered somewhat by now) was given to me by Susan . . . probably before we shared in the adventure of sharing and loving the same grandkids.

Ingredients:

• 3 cups flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons soda
• 1/2 teaspoon salt
• 1 whole seedless orange
• 2 eggs
• 3/4 cup oil
• 2 cups grated zucchini (peeled, if you like)
• 1 teaspoon vanilla
• 1 cup nuts, optional

Method:

1. Prepare 2 small/medium loaf pans or one large 9x5 inch loaf, by lining with wax and greasing with butter. Alternately you can use just parchment paper.
2. Mix dry ingredients in a large bowl.
3. Peel orange with potato peeler. Remove pith (discard) and divide into segment. Peel and grate zucchini. In blender, put orange, peel, egg, oil, grated zucchini and vanilla. Blend well.
4. Add blended ingredients to dry ingredients, and stir. Add nuts if using.
5. Bake at 350° F for 45 minutes - in small pans or 60 minutes in large pan. Test with tooth pick.

Ooey Gooey Chocolatey Puff Wheat Squares

If you like Puff Wheat Squares, you are going to love these.
I got the recipe from the cook book "The Best of The Best and More" from the Best of Bridge Collection.I tripled the recipe to serve a whole bunch of young  people and it made two big cookie sheets. One recipe is usually sufficient for a family and a few friends. It makes a 9 x 13 inch pan.

• 1/2 cup butter or hard margerine (I like using butter)
• 1 cup corn syrup
• 1 cup white sugar
• 1/4 cup brown sugar
• 6 heaping tbsp. cocoa powder
• 1 tsp. vanilla
• 10 cups of puffed wheat (not found in the cereal isle at Super St*re but by the baking supplies like chocolate chips and nuts etc.)

1. Combine butter, corn syrup, sugars and cocoa powder in a heavy saucepan.
2. Bring to a boil. (Very important) Stir constantly on a low boil for 2 minutes. 
3. Remove from heat and add vanilla.
4. In a large bowl pour mixture over puffed wheat. 
5. Mix well and press into a greased 9 x 13 pan.
6. Wet hands work better than greased hands to handle the stickiness so just moisten them with a bit of water.

Resist the temptation to cut just a little piece for yourself, you'll nibble away at it til it almost gone. it is that good!

Skillet Spanish Rice

My Mom used to make this for Saturday lunch. 

 She didn't really have a recipe so I've had to try each time to recreate it.

 Recently I made it again and this time I wrote down the ingredients so I could share it on the blog. As with many casserole or skillet meals, 

you can adjust the ingredients according to what you have in the fridge.

 The main thing to remember is that the rice gets its flavour by cooking in the tomato sauce.

• 1 pound. hamburger
• 1 onion chopped
• 1/2  green pepper chopped
• 1/2  red pepper chopped
• 1 stalk  celery chopped
• 2 cloves garlic minced
• 1 cup uncooked rice
• 1 28 1/2 ounce can diced tomatoes undrained
• 1 cup tomato sauce
• 1 teaspoon chili powder
• salt and pepper to taste
• 1/2teaspoon thyme
• 1 cup shredded zucchini
• 4-5 mushrooms, chopped (opt.)

Garnish

• 1/2 cup each cheddar and mozzerella cheese, grated
• corn chips

1. Break up hamburger in an electric frying pan or a deep skillet over medium heat, stirring until hamburger is browned.
2. Drain fat and return hamburger to pan.
3. Add remaining ingredients except zucchini.
4. Cover skillet tightly and cook on low heat for about 20 minutes.
5. Stir in zucchini, replace cover and cook until liquid is completely absorbed into the rice.
6. Sprinkle cheddar and mozzerella cheeses over the top and cover until the cheese has melted.
7. Garnish with corn chips around the edge and serve right from the skillet.

Freezer Pickles

 I didn't grow cucumbers in my garden this year but am thankful that my sister Norma's friend shared from her bountiful crop. I had been wanting to make pickles and with extra cucumbers on hand I finally mixed up a small batch of these crispy and sweet freezer pickles.  An easy and tasty recipe and can easily be doubled.  Thanks Esther for the recipe, as you will note I did change it up a bit.

You will need:

• 8 cups cucumber slices, leave peel on
• 2 fresh sweet peppers, sliced  (optional) I will add them in my next batch
• 3 tablespoons pickling salt
• Ice cubes

Method:

1. Stir salt into cucumber slices and mix well.
2. Cover with ice and let sit for 3 hours in the fridge.
3. Drain and rinse well with cold water, drain again.

Pickle Syrup:

• 2 1/2 cups sugar
• 1 1/2 cups vinegar
• 1/2 teaspoon turmeric
• 1/2 teaspoon mustard seed
• 1/2 teaspoon celery salt
• 1/4 teaspoon cayenne

1. Combine ingredients in saucepan and bring to boil.
2. Remove from heat, add cucumbers and cool.
3. Fill containers, leave 1/2" headspace.
4. Place containers in freezer. For serving remove from freezer, let thaw and enjoy!
5. Yield: 4 pints

Cucumber Strawberry Salad

We have been enjoying fresh strawberries every which way these past few weeks.  Here is a refreshing spring salad made with crisp cucumbers from our neighbourhood greenhouse, local strawberries, candied walnuts, and feta cheese.  Though the amounts given are for a larger salad, this recipe is easily adapted for two.

Cucumber Strawberry Salad:

• 2 Long English cucumbers, thinly sliced  (or 6 mini cucumbers)
• 4 cups fresh strawberries, stemmed and sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup walnut pieces, candied (recipe below)
• poppyseed dressing (your favorite or the recipe posted below)

1. Combine cucumbers, strawberries, feta cheese and walnuts in a salad bowl. 
2. Drizzle with poppyseed dressing and toss to coat.  

Serves 6

Dressing:

• 1/4 cup sugar
• 1/4 cup white wine vinegar (or white vinegar)
• 1 T poppy seeds
• 1 tablespoon grated onion
• 1/2 teaspoon dry mustard
• 1/3 cup olive oil

1. Combine white wine vinegar and sugar and blend (with hand-held blender) until the sugar is dissolved. 
2. Add the poppy seeds, grated onion and dry mustard.
3. Slowly pour the olive oil into the dressing, while blending.
4. Store in the fridge in covered container for several weeks. Shake before using.  

Candied Walnuts:

• 1 cup walnut halves/pieces
• ¼ cup white granulated sugar
• 1 Tbsp butter

1. Place walnuts, sugar and butter in a non-stick pan.
2. Heat over medium heat for 5 minutes, stirring continually until all sugar is melted and the nuts are coated.
3. Transfer immediately onto a sheet of parchment paper and separate the nuts. 
4. Allow to cool.  Store in covered container.

 

Frozen Raspberry Dessert

Berry season is in full swing right now and here's another one of those recipes that can be 'made ahead.'
It's still satisfying to serve a homemade dessert when the Calgary Cousins arrive unexpectedly and announce "we're here for coffee and dessert."  We've had a full weekend of celebrating an 80th birthday and visiting with many relatives from far and wide.  They just gave this recipe a 'thumbs up.'  It's a must for every kitchen. It freezes beautifully.

Crust

• 1/2 cup melted butter
• 1 cup flour
• 1/4 cup packed brown sugar
• 1/2 cup almonds chopped coarsely

1. Preheat oven to 350 degrees.  
2. Melt butter and add flour, brown sugar, and nuts.
3. Mix together and use as a crust for a 9 x 13 pan.
4. Bake for 15 minutes.
5. Cool the crust.  

Raspberry Filling

• 2 egg whites*
• 1 cup sugar
• 2 cups fresh raspberries
• 2 tbsp lemon juice
• 1 cup whipping cream

1. Beat egg whites in a large bowl and add sugar, berries, and lemon juice.
2. Beat at the highest speed till it thickens, about 10 minutes.
3. Whip the cream.
4. Fold whip cream into the berry mixture.
5. Spread over cooled crust.
6. Cover tightly with saran wrap and freeze overnight.
7. Cut squares into serving-size pieces and garnish with fresh berries.

* Editorial note:  Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella.  Pasteurized egg whites are readily available in the egg section of the grocery store. 

Slow Cooked Brisket

Barbecue Brisket

This is a great recipe for a crowd! 
Ingredients:

• 1 (5-pound) brisket 
• 1 teaspoon salt 
• 1/2 teaspoon black pepper 
• 1/2 teaspoon paprika 
• 1 onion, chopped 
• 2 stalks celery, chopped 
• 4 cloves garlic, minced 
• 1 cup chili sauce 
• 1 cup water 
• 1/4 cup fresh parsley, chopped 
• 1 (10-ounce) bottle of beer 
• Fresh parsley

Method:
 

1. Preheat the oven to 325 degrees.
2. Wash and dry the brisket, cutting away most of visible fat.
3. Sprinkle the brisket with salt, pepper and paprika.
4. Place the brisket, fat side up, in a heavy baking pan.
5. Surround with the onions, celery and garlic.
6. Pour chili sauce on top of the brisket.
7. Slowly pour the water into the pan around the brisket.
8. Sprinkle with the parsley.
9. Bake, uncovered, for 1 hour. 
10. Remove from oven and pour the beer over the brisket.
11. Do this slowly so it doesn’t wash off the chili sauce.
12. Cover the brisket and cook 3 hours longer or until tender.
13. Cool to room temperature.
14. Place in refrigerator.
15. Remove any accumulated fat from the top.
16. Slice and reheat in the sauce.
17. Garnish with a sprinkling of fresh minced parsley.

Yield: 10 servings.

This recipe is from That’s My Home Free Recipes – Cattleman’s Barbecue Sauce

We served ours after baking it for 5 hours without refrigerating it. We cut it across the grain and shred it before serving also. We served it along with Cattleman's BBQ Sauce.

We also provided Potato Rolls for anyone who wanted to make it into a BBQ Sandwich. Yummy!

I used my big turkey roaster. I cooked 2 – 5# briskets in it and all the extras fit in around them well for the baking time.

So the next party you have invite a crowd and let them bring the extras to go with the brisket. It will make for an easy breezy fun party for the hostess and guests!