Cinnamon Bun Scones

Every now and then we get sweet emails which include a recipe for us to try. This is one of those. Sara U. sent me the idea for Cinnamon Bun Scones and though I have made quick doughs into cinnamon rolls...I had never thought of folding the dough over to cut them into scone shapes. Thank you Sara for the inspiration for this recipe. I am giving you the method for making these scones using a food processor. You can easily make it without a food processor by using a pastry cutter to cut your butter into the dry ingredients and then adding in the liquid and combining until the flour bits are blended in.

• 2/3 cup brown sugar
• 3 tablespoons very soft butter
• 1 teaspoon cinnamon

1. Mix ingredients together to form soft crumbs and set aside.

• 3 cups flour
• 1/2 teaspoons cinnamon
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter
• 1 1/4 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla

1. Preheat the oven to 375 F.
2. Combine the dry ingredients together in the food processor bowl.
3. Cube the cold butter into 1/2 inch cubes and add to the food processor bowl and pulse until the butter looks like oatmeal.
4. While the food processor is pulsing, add the buttermilk and the egg and vanilla and pulse just until the mixture holds together.
5. Turn the dough onto a floured surface, pat into a 6 X 12 rectangle and sprinkle lightly with flour.
6. Use a rolling pin to roll into a rectangle that is about 1/2 inch thick.
7. Sprinkle the soft cinnamon, sugar butter crumbs evenly over the surface and fold the the rectangle into thirds so that you have a long rectangle.
8. Use a sharp knife to cut into triangles and place them on a baking sheet which is covered with parchment paper.
9. Bake about 15 minutes.

Icing

• 1/4 cup cream cheese
• 2 cups confectioners/icing sugar
• a bit of milk to develop into a spreading consistency

1. Combine the icing while the scones are baking and spread over each scone and serve the scones warm.

To freeze the leftover scones, place them on a cookie sheet to freeze and once frozen, place in a sealable freezer bag. To reheat, pop in the microwave for about 30 seconds.

Baked Oatmeal with Apple and Cinnamon

I had no idea this tasted this good until I had it at my daughter's. It's one of those comfort foods that I could have for breakfast or for dessert. This can be prepared the night before; refrigerated and baked in the morning.

Ingredients:

• 3 1/2 cups oats or quick oats (not instant)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup coconut (optional)
• 1/4 cup oil
• 2 eggs
• 1 apple, grated
• 1 cup milk

Method:

1. Mix ingredients in order given and pour into greased 8x8 inch pan.
2. Bake at 350° F for about 30 minutes
3. Serve warm with milk and brown sugar (optional).

It's a piece of cake to wrap up for breakfast on the go, or lunch.

Antipasto

Antipasto!

Sure, it's available in the grocery store and maybe cheaper still in a big box store.

But wouldn't you rather make your own?

It's not only tastier but it's there on the shelf when guests come by for coffee.

Wrap it up in cellophane along with a box of crackers and tie it with a pretty ribbon and you have a lovely hostess gift for those Christmas parties.

and best of all, making Antipasto is a great excuse for inviting your sister, your best friend, or in my case, my next door neighbours in for an Antipasto making party!

Assemble your ingredients the day ahead.

Enlist help to chop the ingredients - a chopper like the one above or a food processor is helpful as are friends to make the work more fun.

 It only takes part of a day and you have your own delicious antipasto!

Credit for this recipe goes to my friend Katie who contributed it to one of our church cookbooks.

My neighbours, Barbara and Beatrice and I assembled this recipe 3 times and each took home 32 half pint jars. - enough to give as gifts and have some for ourselves.  

We started at 10 am and had the last jars in the canner by 4 pm. (with time out for lunch)

 There is still time to make it in time for Christmas giving.

Here's the recipe - It makes 32 1/2 pints.

A note from Bev:

Please read the comments below about the canning process before making this recipe.

I was unaware of any problem using a water bath so 

You may want to use a pressure canner as suggested in the comments.

You can also check out the following link on Canning guidelines

• 1/2 kg. / 1 pound cauliflower
• 1/2 kg. / 1 pound green peppers
• 1/2 kg. / 1 pound red peppers
• 1 375 ml / 13 ounce jar green olives, drained (using sliced olives means a bit less chopping)
• 1 375 ml / 13 ounce jar sliced black olives, drained
• 2 cans 375 ml / 13 ounce green beans, drained 
• 2 cans  375ml/ 13 ounce yellow wax beans, drained
• 1 litre/ 1 quart /  jar dill pickles, drained (reserve)
• 1 375 ml. / 13 ounce jar pickled pearl onions
• 115 ml / 4 ounces olive oil
• 125ml /1/2 cup  reserved pickle brine
• 4 tins 375 ml /13 ounce mushrooms (pieces and stems) drained
• 5 tins   184 g / 6.5 ounce solid pack or chunk tuna, drained
• 4.5 litres /1 gallon  ketchup
• 1/2  455 ml./ ounce bottle Heinz Chili Sauce
• Optional - hot sauce or jalapeno peppers, 1 tin anchovies

Note 1. Because can sizes vary, choose the size nearest to the above given amounts.
     Note 2. We like our Antipasto chopped small enough so that you can get a good mixture of          ingredients that will stay on a cracker.

1. Chop cauliflower, green peppers, red peppers, olives, beans, dill pickles and pickled onions.
2. Place in a large heavy bottomed soup pot with olive oil and pickle brine
3. Bring to a simmer over medium heat and cook for 10 minutes, stirring constantly.
4. Chop mushrooms, flake tuna and set aside.
5. Add ketchup, chili sauce, stir well to combine and simmer for another 10 minutes stirring constantly. (It will burn quickly if not stirred) 
6. Remove from heat and add tuna, mushrooms and any optional ingredients. Stir well to combine.
7. Spoon into 1/2 pint jars leaving 1/2 inch headspace,
8. Top with hot snap lids and screw tops moderately tight.
9. Process in canner for 20 minutes.
10. Remove each batch from the canner and place on towels. Cover with another towel and let them cool to room temperature.  Label and store in a dark, cool place.

Reuben Meatloaf

I like reuben sandwiches so why not a reuben meatloaf? It's very tasty, I love the pairing of sauerkraut, ground beef, and swiss cheese in this recipe. If you wish, you can put a layer of corned beef slices on top of the sauerkraut which would add an authentic taste as in a reuben sandwich. Leftovers are great served cold for sandwiches.

• 1 1/2 pounds ground beef, I used lean
• 1 egg
• 2/3 cup bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cucumber relish
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1/4 cup Thousand Island Dressing
• 1 cup sauerkraut, drained and chopped
• 1 cup grated Swiss cheese, divided
• Aluminum foil

1. In a bowl, mix together the first eight ingredients.
2. Lay out a piece of aluminum foil, spray with cooking oil. Pat meat mixture onto the foil into a rectangular shape that will fit your  9" x  5"  baking pan.
3. Spread with thousand island dressing, top with sauerkraut, and half of the grated swiss cheese.
4. Roll up jelly roll style, peeling away the foil as you roll. Seal the seam and ends.
5. Place in greased baking pan.
6. Bake uncovered in a 375º oven for 50 to 55 minutes. When cooked, drain off any juices collected in pan.
7. Sprinkle the other half of the swiss cheese over meatloaf, place back in oven, and bake a few more minutes until cheese is melted.
8. Let stand 10 to 15 minutes before slicing, using a sharp knife.
9. Delicious served with mashed potatoes, creamed peas, and a salad. 

Apple Pie Scones

I recently stopped by a local bakery and picked up a few scones.  One was an 'Apple Pie Scone' and we rather liked it.  I converted one of my scone recipes to something similar and will give it the same name. 

• 2 cups flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup cold butter
• 1 1/2 cups finely chopped apple (tart apples such as Honeycrisp or Granny Smith are best)
• 1 Tablespoon brown sugar
• 1 teaspoon cinnamon
• 1 large egg
• 1 cup buttermilk

Glaze:

• 1 tablespoon butter
• 2 tablespoons milk
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 to 1/2 cup icing sugar

1. Preheat your oven to 375°F. 
2. In a large bowl, combine the flour, salt, sugar, baking powder and baking soda.
3. Cut in the butter, using a pastry blender...or grate with a coarse grater and combine with fingertips. 
4. In separate bowl, add brown sugar and cinnamon to diced apple and stir to coat.  Add to dry ingredients and stir to distribute apple pieces throughout.
5. Whisk together the eggs and buttermilk.
6. Stir this mixture into the dry ingredients. 
7. Drop by large spoonfuls (ice-cream scoop) onto parchment paper lined cookie sheet.
8. Bake until golden...15 to 18 minutes.
9. While still warm, drizzle with glaze.  (Heat butter and milk together in microwave for 30 seconds on high. Add brown sugar and cinnamon and stir until sugar is melted. Stir in icing sugar a little at a time until smooth and desired thickness.)

 Yield: 1 dozen large scones.

Tip: Scones are best enjoyed fresh from the oven.  They do freeze well, however.  Just thaw, heat and serve.

Enjoy!
 

Fleisch Perishky (pastry meat pockets) Regular and Gluten- Free Version

For Flash Back Friday I thought I'd pull up this recipe that I first posted in December of 2010, that has options for both regular and gluten free recipes. I want to add one more variation - that you can make regular or gluten free as you wish.

Recently, we went to meet our granddaughter arriving on a very long flight from Australia. I knew she would be hungry so I decided to make one of her favorite treats, gluten free pizza pockets. They are pictured above, ready to go to the airport.

You can use either one of the dough recipes found on this post or use your own favorite pizza dough recipe or use one of my gluten free ones, either the one found here .. or you could also use the dough recipe found here for my cottage cheese rolls.

The pizza pockets are easy to make ... my kids prefer them with pizza sauce and grated cheese.  Just roll out the dough, cut into squares, drop a spoonful of pizza sauce and grated cheese, fold into a triangle and make sure you pinch/seal the edges well.   Bake in a 375 degree oven for about 20-25 minutes until they are golden brown and smell delicious.


*********************************************************************************
 original post...

I have had this recipe forever and have no idea where I got it from but I always get rave reviews when I make them.

The pastry is an unusual yeast pastry that is light and flaky, very soft to handle but rolls out easily.

I was making these for a Christmas party and knew there were a couple of other Celiacs coming other than me so I made a GF version that was proclaimed to be as good as the regular ones. When the regular ones were gone the GF ones were polished off as well.

Regular Wheat Pastry

• 2/3 cup warm water
• 1 tsp. sugar
• 1 tbsp yeast
• 2 1/2 cups flour
• 1 cup butter or 1/2 cup shortening and 1/2 cup butter
• 4 egg yolks

1. Let yeast proof in sugar and warm water
2. cut fat into flour
3. Beat egg yolks and add yeast mixture
4. Mix liquids into flour mixture and mix well . Dough will be soft but not sticky. Adding a little more flour as needed, knead lightly until smooth .
5. Roll out quite thin on floured surface and cut into strips - desired length and wide enough to enough to fold over and pinch together over filling - pinch ends closed as well.





6. For filling I use a smoked farmer sausage (uncooked) - Mennonite Farmer Sausage is wonderful , or you could use smokies or other favorite sausages or a meat filling such as ground roast beef moistened with mayonnaise and spices. Cut the Farmer Sausage in half lengthwise and then in half again - and into desired lengths.
7. Place on pan and bake (without letting them rise) at 400' for about 20 minutes or until lightly browned.
8. We prefer them eaten cold.

My Gluten-Free version

• 1/3 cup water
• 1 tsp sugar
• 1 tsp unflavored gelatin
• 1 tbsp. yeast
• 1/4 cup white bean flour
• 1/4 cup brown rice flour
• 1/4 cup potato starch
• 1/4 sweet rice flour
• 1 tsp zanthan gum
• 1/4 cup butter
• 1 egg yolk

1. Mix 1/3 cup warm water with sugar and gelatin , sprinkle yeast on top , stir and let proof until doubled in volume.
2. Mix all dry ingredients together and then cut in butter
3. Add beaten egg yolk to yeast and stir
4. Add liquid to flour and mix together well.
5. If dough is sticky add a little more sweet rice flour and knead lightly on a floured (with sweet rice flour) until smooth .
6. Dough will be very soft and difficult to roll out. I found it worked well to pinch off a piece of dough and form it around the piece of sausage. (see reg. recipe for tips on filling)
7. Place on pan and bake at 400' for about 15/20 minutes until light brown.
8. We prefer them eaten cold.

****

Chocolate Chiffon Cake

Calling all chocolate lovers!

This recipe is one my mom hand wrote on the back of 

an old recipe book. I'm sure it was one of those that came

from a friend over the phone. 

Moist chiffon cake, draped in chocolate ganache

is sure to please those looking for that not too sweet cake,

with all the goodness of rich creamy frosting.

When serving, top with fresh raspberries and a dollop of whipped cream.

Ingredients:

• 1 1/2 cup boiling water
• 1/2 cup cocoa powder
• 1 3/4 cups flour
• 1 3/4 cups sugar
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup vegetable oil
• 7 large eggs, separated
• 1/2 tsp cream of tarter
• 1 tsp vanilla

Method:

1. Mix cocoa powder and water together. Stir well, and allow to cool. 
2. Once cooled, add flour 1 1/2 cups sugar baking soda and salt.
3. Beat egg whites together with cream of tarter until soft peaks form. Add remaining 1/4 cup of sugar, and beat until egg whites are stiff.
4. Add slightly beaten egg yolks, oil, cocoa mixture and vanilla to egg whites and using a spatula, fold gently into the whites until everything is well blended. 
5. Pour into ungreased tub pan and bake at 350º for 60-70 minutes. 
6. Invert pan and allow to cool. Remove to cake plate. This cake freezes well up to a month.

Chocolate Ganache Ingredients:

• 1 cup heavy cream
• 4 ounces good quality milk chocolate, chopped into small pieces
• 5 ounces good quality dark chocolate, chopped into small pieces
• 2 tsp vanilla or rum extract

Method:

1. In a heave sauce pan heat cream until just boiling. Make sure you stay with it so it does not scorch or boil over. It only takes several minutes.
2. Remove from heat, stir in chocolate until completely melted. Add extract.
3. Cool slightly until ganache begins to thicken, stirring occasionally.
4. Pour slightly warm, thick ganache over cake. 

Hummus

Our family is a big fan of Hummus used either as a dip for veggies or chips.  It can also be used as a Sandwich spread in a pita. It has protein and a good alternative to creamy dips with excellent flavor. This is something that I like to take along when our family has gone on picnics, or all day Volleyball tournaments for extra protein.

• 2 cans of chick peas / garbonzo beans 540 ml / 19 oz, drained
• 1/3 cup warm waater
• 1/3 cup olive oil
• 1/3 cup Tahini paste
• juice from 2-3 freshly squeezed lemons
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• salt and pepper to taste. 

1. Blend all the ingredients into a blender or food processer until smooth and creamy. 
2. This keeps for 2 weeks in the fridge, serve with tortilla chips or veggies. I make a good sandwich spread as well. Use in a a pita pocket or tortilla shell top with your favorite vegetables and cheese.   

Caramel Apple Dip

I was at an open-house recently where a huge smorgasbord of appetizers waited to tempt us.  I indulged, mostly in the caramel apple dip.  And then I asked my niece for the recipe.  And now I'm passing it along to you.  Just because. I know you will like it too!

• 1 - 8 oz. package of cream cheese, softened
• 1/4 cup brown sugar
• 1 cup caramel topping (small jar sundae topping)
• 1 package Skor bits (or chopped Skor bars) 
• 4-6 apples (Granny Smith or your favorite)

1. Mix cream cheese and brown sugar until blended.
2. Spread in pie plate or large glass serving plate.
3. Chill for one hour.
4. Spread caramel topping over cream cheese mixture.
5. Sprinkle with Skor bits...sparingly or use the entire package! 
6. Slice apples and arrange around dip.

Enjoy!
 

Caramel Apples

Caramel apples are simple to make and rather inexpensive considering what a ready made caramel apple will cost you at a candy store.  While decorating the apples is a perfect family project, be sure to have an adult boil the caramel. I am still sporting a scar on my hand from my youthful attempts of boiling sugar and butter.

Be sure to use fresh local apples that have not been waxed.  This is the perfect time of year to make caramel apples. The apples must be as fresh as possible. I walked to our tree and picked these. .moments before dipping them. Ideally, choose apples that are still a bit tart.

This handy little apple chopper is perfect for caramel apples. 

• very fine sandpaper
• Popsicle sticks
• 2 cups brown sugar
• 1 cup golden corn syrup
• 1/2 cup butter  (do not use margarine)
• 1 can sweetened condensed milk
• about 18 medium sized apples
• crushed nuts and various candy's and or melted chocolate for drizzle

1. Wash apples and dry them.
2. Use fine sandpaper to give them a bit of a rub.  This will help the caramel to adhere.  Do not break the skin.
3. Use a tea towel to wipe the apples down, stick Popsicle sticks in the stem end,  and set aside.
4. Prepare several cookie sheets by putting parchment paper down or be sure to grease your sheets well.
5. Combine the brown sugar, corn syrup, and butter in a medium saucepan. 
6. Stir over medium heat until butter melts and then add the sweetened condensed milk.
7. Boil on high heat stirring constantly until a candy thermometer reaches soft ball stage. .230 degrees.
8. This will take about 20 minutes.  Keep stirring.   Let cool about 5 minutes.
9. Dip the apples into the caramel and set onto the parchment paper lined cookie sheets.
10. If you wish to dip them into crushed nuts do that now and let them cool on cookie sheets before finishing the decorations.
11. Place them in the refrigerator to cool slightly.  Once they have cooled. .you can decorate them.

Sirloin Soup

This soup is rich and delicious and because it calls for Sirloin steak the meat is very tender.

Ingredients:

• 2 tablespoons unsalted butter
• 1 cup finely chopped onion
• 1 large leek, rinsed well and finely chopped
• 2 carrots chopped
• 1 pound sirloin steak, cut into bite sized pieces
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/8 - 1/4 teaspoon cayenne pepper depending on your heat tolerance
• 1 tablespoon all-purpose flour
• 1 quart beef stock
• 1 bay leaf
• 3 tablespoons minced fresh parsley

Method:

1. In a large pot, melt butter over medium-high heat. 
2. Add the onions and cook for 2 minutes. 
3. Add the leek and carrot and cook until soft, stirring frequently. 
4. Add the beef, salt, pepper and spices. 
5. Cook until the meat is no longer pink.
6. Make a slurry with the flour and 2 tablespoons water. 
7. Add to the pot and stirring for a minute. 
8. Add the stock and bay leaf, stir well, and bring to a boil. 
9. Lower the heat and simmer partially covered for 1 to 1-1/2 hours stirring occasionally.
10. Remove the bay leaf, add the parsley, stir well. 
11. Serve with good crusty bread.

This recipe makes about 4 servings.

Pumpkin Sweet Rolls

Okay these pumpkin sweet rolls were amazing, especially with all that glaze on them. Just so you know if you want to use this much glaze for each roll you will have to make more than I have stated. You only need to drizzle the glaze over the rolls and not pour like I did, but it sure tasted good.

Ingredients:

• 1 1/2 cups warm milk
• 1/2 cup butter, melted
• 1/2 cup sugar
• 1 cup pumpkin puree
• 1 egg, whisked
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 6 cups flour

Method:

1. In a large bowl, combine warm milk, butter, sugar, pumpkin puree, egg, and salt.
2. Stir in flour and yeast, 1 cup of flour at a time, to make a soft dough, it will still be sticky.
3. Turn onto a floured surface and knead for 4 minutes until dough is smooth.
4. Place in a greased bowl, cover and allow to rise 1 hour or until doubled in bulk.
5. Punch down dough and form into two balls.
6. Roll each ball of dough to a 12 by 16 rectangle.
7. Sprinkle half of the filling on each rectangle.
8. Roll up jelly roll style, cut each roll into 12 pieces.
9. Place in two 9" x 13" greased pans, cover and allow to rise for 30 minutes.
10. Bake in a 375º  oven for 25 minutes or until golden in color.
11. Drizzle glaze over rolls. Best served warm.

Filling:

• 1 cup brown sugar
• 1 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 3/4 cup butter

1. Combine dry ingredients and cut in butter till crumbly.

Glaze:

• 2 cups icing sugar
• 2 tablespoons milk
• 4 tablespoons pumpkin puree
• 1/2 teaspoon cinnamon

1. Whisk until smooth and 'drizzling' consistency.

Spaghetti Squash in a Crock pot

If you are anything like me you find cutting into a squash difficult and hope to not get a good cut in the process. This fall my sister Rhoda gave me the wonderful suggestion of baking a spaghetti squash whole in a crock pot. All you have to do is poke a knife into several places as you would a baking potato and place it into your crock pot. Turn it onto high and let it cook for 2-4 hours depending on the size. The one pictured took 2 1/2 hours. 

To test if it's done insert a knife. It will slide in very easily when cooked.
It's very hot so you will have to be careful and lift it out with 2 pot holders as it's also a wee bit soft. Place on cutting board.


Using a long sharp knife you will now we able to easily cut the squash in half.

While it's still hot scoop out all the seeds and pulp and discard.

Take a fork and pull the spaghetti like strands away from skin. You can leave it in the shell to serve or scoop into a bowl. Eat plain, or with a wee bit of butter, salt and pepper, or here is a very tasty way to add some great flavour to spaghetti squash. Spaghetti squash is also a great alternative to pasta, just top it with your favourite sauce and serve. 

Warm Caramel Banana Cake

I was looking for something to make with some over-ripe bananas, when I came across an old recipe in my handwritten notebook, called brown sugar cake. I decided to add the mashed bananas and the rest is history. This moist cake with a broiled caramel and nut topping is quite irresistible and the perfect fall dessert with ice cream or whipped cream.

Ingredients:

• 1/4 cup butter, soft
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 2 bananas, mashed *
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup milk or buttermilk

broiled icing

• 1/3 cup butter
• 2/3 cups brown sugar
• 1/4 cup cream (coffee cream or sour cream is fine) 
• 1/2 cup chopped nuts (I used pecans)

1. Preheat oven to 350° F. Grease an 8 or 9 inch square pan.
2. Beat butter and sugar until creamy. Beat in egg and then the mashed bananas and vanilla.
3. Combine dry ingredients and stir into wet. 
4. Stir in the milk or buttermilk. 
5. Spread into prepared pan and bake 30 minutes or until toothpick tests done.
6. Meanwhile, mix icing ingredients together in a saucepan and bring to boil. Cook 1-2 minutes.
7. Remove from heat and stir in nuts. Set aside
8. When cake is done spread hot cake with icing and return to oven on broil setting for 2-3 minutes, watching to be sure it doesn't burn. It will bubble and turn a dark caramel color.  Serve warm or cooled. Serves 9

*So you know, you can omit the bananas and call it Brown Sugar Cake.

Autumn Sausage Medley

I'm thinking it's definitely past Autumn in most parts of Canada now 

but the ingredients of this dish still speak to me of crisp Fall days.

Farmer Sausage, Butternut squash, apples flavoured with a touch of Rosemary - what's not to like?

• 1-2 cups butternut squash, cubed
• 2 apples, cubed
• 1 onion, coarsely chopped
• 1 small can sliced water chestnuts drained (optional)
• 1 red pepper cut into 1 inch pieces
• 6 large mushrooms quartered
• 1 link Farmer Sausage cut into 1 inch pieces (you can use garlic or Kielbasa sausage if you like)

 Sauce

1 tablespoon cornstarch

1/2 cup apple juice

2-3 tablespoons honey

2 tablespoons chili sauce

1 tablespoon balsamic vinegar

1 1/2 cups apple juice

1 teaspoon chopped fresh rosemary

1. Saute' apple and squash in 1 tablespoon oil in a large frying pan until lightly browned.  Remove to 3 or 4 cup casserole dish.
2. Place onion, red pepper and mushrooms in pan, and saute' until wilted adding more oil if needed.
3. Remove to casserole dish. 
4. Add sausage pieces.
5. Mix cornstarch and 1/2 cup apple juice in a small bowl.  Set aside.
6. Add remaining sauce ingredients to pan  stirring well until sauce boils. 
7. Add cornstarch mixture and stir and cook until sauce returns to a boil and thickens. If you like a sweeter sauce, feel free to add more honey. Add more cornstarch mixed with a bit more apple juice if you'd like the sauce a bit thicker.
8. Pour sauce over ingredients in casserole dish and bake at 350˚ for 30- 45 minutes or until squash and onion are tender.
9. Serve over rice or noodles.
10. Serves 4-6.

Butter Tart Squares

We are celebrating Thanksgiving in Canada today, enjoying turkey with stuffing and serving pumpkin pie for dessert. Although there won't likely be room for butter tart squares on today's menu, they are a perfect all-Canadian fall treat. Butter tarts are unique to Canada, a rich shortbread crust with a creamy caramel raisin and nut filling. Here is a recipe for butter tarts made easy...the square version.

 
Crust:

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

1. Combine flour and sugar. 
2. With pastry blender, cut in butter until crumbly. 
3. Press into cookie sheet (10" x 15"). 
4. Bake at 350° F for 15 minutes.

 Topping:

• 1/2 cup butter, softened
• 2 cups brown sugar
• 4 eggs
• 4 tablespoons flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• pinch of salt
• 1 1/2 cup raisins
• 3/4 cup coarsely chopped pecans

1. Mix together butter and sugar.
2. Blend in eggs.
3. Add flour, baking powder, salt and vanilla.
4. Stir in raisins and pecans.
5. Pour over base.
6. Bake at 350° F for 20 to 25 minutes or until top springs back when lightly touched.
7. Allow to cool; then cut into squares.

If you can't finish off the whole pan at once, they freeze well and even taste great partially frozen!

Florence's Carrot Cake ~ Flashback Friday

I received this recipe from a neighbor of mine many years ago. And I am sharing this with you again today.  Just recently she called me and could not believe that her Mom, Florence's carrot cake recipe was on our blog post. 

It's fall time, and on this beautiful day, you can hear the tractors and machinery tilling up the land, planting winter wheat.  What better treat than to serve a fresh piece of moist carrot cake loaded with almonds and a fresh cup of coffee?  We don't know how long the weather will last.

Florence's Carrot Cake

• 3 cups of raw carrots, grated, set aside
• 2 cups white sugar
• 1 1/4 cups salad oil
• 4 eggs
• 1 teaspoon vanilla
• 2 cups white flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• pinch of salt
• 1 1/2 cups chopped almonds

Follow normal cake making directions.

1. Mix sugar, oil, and eggs. Add vanilla and the combined dry ingredients and nuts.
2. Add the carrots to the batter and stir well.
3. Bake in a well greased 9 x 13 pan at 350 F for 45 minutes.

Frosting

• 1/4 cup butter
• 4 ounces cream cheese
• 1 cup powdered sugar
• 1/4 teaspoon vanilla

1. Soften butter, add cream cheese and blend until smooth. 
2. Add powdered sugar and spread on cake when cool.  
3. Sprinkle chopped almonds on top.  

This cake becomes better with age and freezes so well.  This cake will be going along on a road trip to visit family for Thanksgiving weekend.

Molasses Kissed Pumpkin Pie

I first posted this Pumpkin Pie in 2013.  It's still our favourite and I think you will find it easy to put together for your family too! 

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.

• 1 9 inch deep dish pie shell or make your own  (this can be done ahead of time)
• 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.  Only refrigerate the pie if it is not being served the same day it is baked.  Serve with sweetened whipped cream.  Refrigerate leftovers. 

*if the cinnamon, ginger and cloves are not spices you use often, purchase pumpkin pie spice and use 2 teaspoons. 

Whoopie Pies - Gluten Free

Since I bought a Whoopie pan some time ago, even though I bought it for an unrelated use, I thought I should try the Whoopie pie recipe that came with the pan.
I'm not familiar with Whoopie pies, except from books set in the South, where Whoopie pies seem to be considered the ultimate treat.
I adapted the recipe to be gluten free and was quite happy with how they turned out.  I made my own marshmallow creme and I found that the top Whoopie pie did not want to sit still on top of the crème.  Maybe the commercial product is more stable, or maybe I should have refrigerated them until set.
But since mine slid I decided to make a chocolate sauce to drizzle over them and pretend I wanted them to slide and served them as a dessert -  my guests were lavish with praise and I didn't tell them about my less than successful attempt at assembling them.   Good way to cover a failure, right?   Just pretend you meant it to be that way!  smile

So here is my recipe for both the gf Whoopie pies

• 1 3/4 cup Julie's Flour Mix 
• 1/2 cup packed brown sugar 
• 1/2 cup white sugar 
• 1/2 cup butter
• 1/3 cup cocoa powder 
• 1 1/2 tsp baking powder 
• 1 tsp soda 
• 1/2 tsp salt 
• 1 tsp xanthan gum 
• 1 egg 
• 1 tsp vanilla
• 1 cup milk 
• 1tbsp  yogurt

1. Beat butter and sugars until light and fluffy 
2. Sift dry ingredients together 
3. Add alternately with milk/yogurt
4. Mix until well blended 
5. Drop 2 tbsp batter in each whoopie cavity (makes 24 cakes / 12 whoopie pies) 
6. Bake at 350 degrees for 10-12 minutes 
7. Let cool completely then put two cakes together with marshmallow crème (make your own marshmallow creme - lots of recipes online -  or buy ready made from grocery store)  

Dessert Crepes

When we toured the little town of Hyeres, France, we stopped at a sidewalk cafe and had the most amazing crepes! I decided that we would have to try these when we got home. I used an old stand by pancake (crepe) recipe from the Mennonite Treasury (p 15) and poured them a tad thicker than I would for "sugar roll up" type pancakes.  Dessert pancakes are not a lot of work and can be a fun to do around the table. I will post a banana hazelnut spread version, but the filling options are limitless.

Ingredients:

• 4 eggs
• 3 cups milk
• 1 tsp salt
• 2 cups flour
• hazelnut spread, sliced bananas and whipped cream

Method:

1. With hand mixer, beat eggs, milk, flour and salt, until fairly smooth.
2.  Pour about 1/3 - 1//2 cup of batter into hot, lightly buttered 8-inch griddle.
3. Cook both sides and stack on serving plate. Butter griddle as needed.
4. Prepare filling and topping: sliced bananas, hazelnut topping in piping tube and whipped cream. When served, each guest can spread hazelnut topping down center of crepe, top with bananas, fold over and top with whipped cream. Hazelnut - free options to have on hand as well could be steamed, sliced apples or any fresh or cooked berries.

Cheesy Onion Rolls

Last summer, while in Winnipeg for some Celebration book launch events, we enjoyed some wonderful cheesy onion rolls made famous by a local bakery.  I came home with the recipe and am sharing my copykat version with you today.  The yeast dough I used is not the bakery original, but my favorite refrigerator yeast dough. 

Yeast Dough:

• 2 cups very warm water
• 1/4 cup potato flakes (instant mashed potatoes)
• 2 tablespoons yeast (instant, fast rising)
• 1/2 cup sugar
• 1 tablespoon salt
• 2 eggs beaten
• 1/2 cup butter (or margarine)
• 6 - 6 1/2 cups flour

1. Stir together the water, potato flakes and sugar. 
2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
3. Beat with mixer on high speed. 
4. Add remaining flour 1/2 cup at a time until a soft but knead-able dough is formed. 
5. Knead well. 
6. Place in a greased bowl.
7. Cover and let rise until doubled in bulk. (About an hour in a warm place.)

Filling:

• 2 tablespoons butter, melted
• 3 cups Cheddar cheese, shredded
• 1 medium onion, thinly sliced
• 2 tablespoons poppy seeds
• 1 egg, beaten (for egg wash)
• 1/2 cup mayonnaise

 Directions:

1. Punch down dough, and divide in half.
2. Roll each half out to form a 16 x 12 inch rectangle.
3. Brush each piece with half the melted butter; sprinkle each rectangle with half the cheese and poppy seeds.
4. Beat egg, and brush lightly over long edges.
5. Starting at one long side, roll up tightly, pinching seam to seal.
6. Cut thick slices (about 1 1/2") and place on parchment lined baking sheet about 2 inches apart. 
7. Press buns to flatten to about 3/4" thick.
8. Cover and let rise in warm place until doubled in size (about 1 hour).
9. Brush lightly with beaten egg.
10. Top each roll with onion slices. 
11. Add a dollop of mayonnaise on top of each bun (about 1 teaspoon).
12. Bake at 350°F for about 25 minutes or until golden brown.
13. Cool on racks.

Yield: 20 large cheesy onion rolls.

*Here's what I love about this dough.  It is a wonderful refrigerator dough...and keeps well for several days in the fridge in a sealed container.  It is a simple thing to use half the dough for cheesy onion rolls today...and refrigerate the rest to use for cinnamon buns or more onion buns tomorrow (or the tomorrow after that!). 

Served alongside a salad...these cheesy onion rolls have been a lunchtime favorite in recent months.

 

Pumpkin cheesecake

Pumpkin cheesecake with a gingersnap crust is one of my favourite desserts that can easily be made anytime of year but is saved for special occasions in fall like Thanksgiving.

Crust

• crisp purchased gingersnap cookies to make 1 1/2 cups gingersnap crumbs 
• 4 tablespoons melted butter

Pumpkin Filling

• 3 packages cream cheese, room temperature
• 1 1/4 cup packed light brown sugar
• 1 15 ounce /  398 ml can pure pumpkin
• 4 large eggs
• 1/3 cup sour cream
• 2 1/2 tablespoons flour
• 2 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract

1. Preheat oven to 500 F.
2. Place a sheet of parchment paper on the base of a 9 inch springform pan and then add the sides of the pan and tighten, allowing excess parchment paper to be pinched between sides and bottom.  This will make it easy to remove cheesecake from the base to a serving plate once the cheesecake has chilled.  Spray the sides of the pan with cooking spray or grease well. 
3. Pulse gingersnap cookies in food processor to make fine crumbs. Add melted butter and process to combine.
4. Press crumbs into the bottom of the springform pan.
5. In a large mixer, beat cream cheese and brown sugar together on high speed until smooth and light.
6. In another bowl, beat together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt and vanilla until smooth.  
7. Add pumpkin mixture to cream cheese mixture and mix on low speed until well combined.
8. Pour filling into prepared pan. 
9. Bake for 10 minutes and then reduce heat to 300 F and continue to bake for another hour. 
10. Remove from oven and if necessary, immediately run a sharp knife around the edge to keep the cake from cracking in the center. 
11. Allow to cool to room temperature and then chill. 
12. Serve with whipped cream and caramel sauce. 

Pumpkin Pie

Pumpkin pie is my all time favorite pie in October. In Canada we celebrate Thanksgiving in October and pumpkin pie is a must for that meal. I have tried different recipes for pumpkin pie and I always come back to this one. I like using evaporated milk for a richer, creamy taste.

• 2 cups pumpkin puree
• 2 eggs
• 1 cup brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 tablespoons flour
• 1 cup evaporated milk 
• Unbaked pie shells

1. Mix all ingredients until well blended.
2. Pour into unbaked pie shells.
3. Bake in a 400º oven for 10 minutes, reduce heat to 375º and bake for another 25 minutes.
4. This is enough filling for three 8" unbaked pie shells depending on how deep you like your filling. If you like the filling deep you will get two 8" pies.
5. Serve cooled with whipped cream and a dusting of cinnamon. And if you like, cut out and bake leaf shapes from leftover pie dough scraps for added decorations.

Marble Cake

I have this recipe from a neighbor I got together with for coffee many years ago. I love it because it’s so plain, but so moist . . . and very good with a cup of coffee.

Ingredients:

• 1 1/2 cup sugar
• 1 cup butter, room temperature
• 4 eggs
• 1/2 cup whipping cream
• 1/2 cup sour cream
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup milk
• ½ cup baking cocoa

Method:

1. Prepare a tube or Bundt pan for the whole recipe. For a small 9x9 inch pan, use half the recipe.
2. Mix sugar and butter well, beating in the eggs, then the whip cream and sour cream.
3. Mix dry ingredients, then add to batter alternately with milk, until smooth.
4. Pour 1/2 the batter into greased pan.
5. Mix the rest of the batter with cocoa and pour on top. You can just leave it or run through it with a knife (once around the circle in a tube pan).
6. Bake tube pan at 350° F about 55 - 60 min. Small recipe about 35 – 40 minutes, until toothpick inserted in center comes out clean.
7. Cool in tube pan for 10 minutes before removing. Dust with icing sugar when cool.

Butterhorn Rolls

These rolls are a favorite at family gatherings, they are snatched up quickly. They are not difficult to make and definitely worth it.
I found this recipe in the 'Cooking with Grace' cookbook.
I made slight changes.

• 1 cup lukewarm water
• 1 tablespoon instant yeast
• 1 cup milk
• 1/2 cup oil
• 1/2 cup sugar
• 3 large eggs
• 5 to 6 1/2 cups flour
• 1 teaspoon salt

1. Add the yeast, milk, and egg mixture to the flour mixture. Knead till smooth, soft but not sticky consistency, 4 to 5 minutes. I start with 5 cups flour, then add more as needed.
2. Let rise in warm place until doubled, 1 1/2 hours.
3. Knead down and let rise again till doubled, 1 hour. When short of time I have missed this step and they still turn out wonderful.
4. Cut pieces of dough and roll into size of large pie crust approx 1/4" thick  Butter lightly.
5. Cut into 8 wedges. Roll up each wedge, starting with wide edge and make sure that the pointed end is well tucked and pinched under the roll.
6. Let rise again until doubled in size.
7. Optional: brush with egg white or milk. Sprinkle with sesame or poppy seeds. 
8. Bake at 400º for 10 to 12 minutes or until golden in color.
9. Yield: 4 1/2 dozen

Sweet and Spicy Salsa Chicken

When you feel pressed for time, you can still make a home cooked meal as an alternative to fast food. It is just so much better for you and will save money too.
This is a tangy chicken dish with just a bit of bite, depending on how hot your taco seasoning and salsa is, combined with a touch of sweetness of the apricot jam.
Forgot to take chicken out of the freezer? No problem, just put your chicken into the microwave for a  minute to thaw it enough to cut through.
It takes no time at all to put together, and by the time the rice is cooked and salad is put together supper is ready, all under a 1/2 hour. Faster than the pizza delivery guy!

• 4 chicken breasts cut into bite size cubes
• 1 package taco seasoning mix, or homemade
• 1 cup of water
• 1 cup of apricot jam
• 1 cup of salsa

1. Brown the chicken pieces in a bit of oil.
2. Add the seasoning and water and cook for ten minutes.
3. Add the apricot jam, and salsa and cook 20 minutes more.
4. Serve over brown or white rice and some fresh veggies on the side.