Creme Brulee

This is a dessert you can often find at fine dining restaurants. Maybe that's why people think it must be difficult to make. Fear not! There are very few ingredients, and it's very simple to make.
This could be your New Years Eve dessert.
(Read all instructions before you begin. There are a few steps you will want to have ready before you begin.)



Recipe for 8 4 ounce ramekins.
First step. Place ramekins on baking pan that will allow you to add boiling water to. You will bake the custard in a water bath. I lined mine with tin foil but you don't have to. A glass 9x13 pan works well for the baking pan.
OK, you are set.

• 2 cups heavy cream
• 8 large egg yolks
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 8 teaspoons sugar to use for caramelizing 

1. Place egg yolks in a bowl. Add first amount of sugar and whisk together until the yolks are creamy. Set aside.
2. Add cream to a small sauce pan. Heat over medium stirring constantly, until cream is steamy and very warm, but do not let it get to the boiling point. (this is important)
3. Remove cream from heat and slowly pour about 1/4 cup of the cream into the egg yolk and sugar mixture making sure you are whisking the whole time. (this too is extremely important so you get no cooked yolk pieces)
4. Add vanilla and mix well. 
5. Pour the egg and sugar mixture into the pan of remaining cream and whisk well. 
6. Have a glass bowl ready that is covered with cheesecloth. I secure the cheesecloth to the bowl with an elastic band so it doesn't slide into the custard when being poured through.
7. Pour the warm custard through the cheesecloth to make sure your remaining custard is completely smooth and there are not lumps. (See photo below) This process will also remove some foam from the custard. It will sit on the top of the cheesecloth. Discard this. 
8. Pour strained custard mixture into 6-8 ramekins that are sitting in a baking tray deep enough to hold the water bath you will add during baking.
9. Place tray with filled ramekins into a 250º F oven. 
10. Once tray is in oven carefully pour boiling water into the baking tray until the water is half way up the sides of the ramekins. Make sure you don't get any water in the custard. 
11. Close the oven door and allow the custards to bake for 45 minutes. 
12. Open door and carefully jiggle one or two of the little cups (be careful of the hot water). They should be set around the edges but jiggly (not runny) in the centre. You may have to bake them another 5-15 minutes. Always a wee bit different with every oven, but don't over bake, the jiggle in the centre is important. 
13. Once baked carefully remove each ramekin to a cooling rack and allow to cool completely.
14. Cover tightly with wrap and place in refrigerator for at least 8 hours. (even a day or two is fine)
15. One hour before serving remove from refrigerator. Remove wrap. If there is a little condensation on the tops gently dab with a paper towel. 
16. Sprinkle tops with 1 teaspoon white granulated sugar (I like to use Turbino sugar for this but you can use regular white sugar). Gently tip and shake each little pot to get the sugar to coat the whole top of each one.
17. Now it's time to torch the sugar. If you have a little kitchen torch use that to caramelize the sugar. If not, place all the little pots back onto a baking sheet. Turn oven on broil. Place tray with custards under broiler. DON'T WALK AWAY! Turn on the oven light and watch carefully. It will take very little time before the sugar begins to melt. It will go from this point to burnt very quickly so just stay with it. You do want it to JUST begin to look like it might burn. QUICKLY remove from oven. 
18. Allow to cool for just a minute or two and then place back in refrigerator, uncovered, for about 1/2 hour. Or you can leave on counter.  I like the pudding to be cold so I do put it back in the refrigerator for that short time.
19. Make coffee or tea, and by that time your little pots of Creme Brulee will be ready to serve. 

Portzelky (New Year Fritters)

By the sound of the name, I imagine that these New Years fritters were adopted from our Ukrainian roots. My own mother was not in the habit of making these, but the family I married into was, so I chose this recipe many years ago, submitted by a Mrs. J. H. Peters to the Mennonite Treasury of Recipes. The trick is to make sure that the oil is the right temperature, so it is good if you can use an electric pan or fryer where you can set it. This recipe makes 3 dozen.

Ingredients:

• 1/2 cup milk
• 1 cup hot water
• 1/2 tablespoon salt
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1 1/2 cups raisins
• 1/2 cup prunes cut into small pieces
• 3 egg yolks
• 3 egg whites, beaten stiff
• 3 cups flour
• 1 1/2 tablespoons instant yeast
• 2 teaspoons baking powder

1 litre Canola oil (approx) for frying

Method:

1. Rinse raisins with boiling water to plump
2. In a large mixing bowl, combine milk, water, salt, sugar, soda, raisins and prunes.
3. Combine flour, baking powder and yeast, adding some to the liquids.
4. Stir egg yolks into batter and then add the rest of the dry ingredients to make a heavy batter which will be rather stiff.
5. Fold in beaten egg whites with spatula
6. Cover and let rise until double in size. (half to one hour)
7. Using two regular tablespoons (one for scooping and one for scraping) drop into hot oil (about 375° F or 190° C), turning over once and frying until brown. I also like to use a cast iron for deep frying. Pop in a few kernels of popcorn, once they pop, you know the oil is hot enough. 
8. Scoop into a paper towel lined pan and roll in sugar while still warm.

Happy New Year!

Portzelky (New Years Cookies)

I've posted this recipe before on my blog .. .but since this is a Mennonite Recipe blog, it must be transferred over here. I trust that a few more Portzelky recipes that are a yearly favorite in some of the other Mennonite homes from the women on this blog will follow.
I decided to post it before New Years Day so that you could see what you needed and avoid a last minute rush to the market.

Portzelky (Terry's Grandma's Recipe) pronounced . . .

par cel tche

In a large bowl put

• 2 tablespoons yeast
• 1/2 cup warm water 
• 1 teaspoon sugar

Stir the yeast, warm water, and sugar together slightly and let rest 10 minutes.

Add

• 1/2 cup sugar
•  5 beaten eggs
• 1/4 cup very soft butter or (melted is fine)
• 2 1/2 cups of warm milk
• 1 1/2 teaspoon salt

Stir this together very well.

Add

• 4 cups of raisins (these must be fresh . .not something you dig out of the bottom of the drawer)

Start to stir in the flour. You'll need 7 cups. This will make a fairly stiff batter.

1. Cover this up with plastic wrap or a lid and let rise until it's doubled in bulk, about 1 hour.
2. Drop by tablespoons into hot, deep fat ( I Use Canola oil) and fry until golden brown. Now this can be a bit tricky. If the fat is not hot enough they will soak up too much fat and that is not good. If the fat is too hot they will brown too quickly and still be doughy in the middle. It's a good idea to throw some bread cubes in first to see how they fry. After all these years I still usually have to throw out the first one or two.
3. It's a good idea to stick in a toothpick to the middle of the Portzelky every once in a while to make sure it comes out clean.
4. When you take them out of the oil, put them on some paper towel to sop up the oil.

It has become tradition in my family to call together all my Geschwister (siblings) and their families to have a bowl of soup, and some Portzelky on New Years Day. This has become our Christmas gathering.

Turkey Shepherd's Pie

Here's another way to make use of the leftover Christmas Turkey and mashed potatoes. 

 I like the addition of Butternut squash.

• 1 tablespoon oil
• 1 tablespoon butter
• 1 cup chopped fresh mushrooms
• 1 onion, chopped
• 1 stalk celery, chopped
• 1/2 cup chopped red pepper
• 1/2 cup cubed roasted or cooked squash
• 1/2 cup chopped cooked carrots
• 1 1/2 cups cut up roast turkey
• seasoned mashed potatoes - about 2-3 cups or to cover
• 2 tablespoons bread crumbs 
• 1 tablespoon melted butter
• 1 teaspoon finely chopped parsley
• 1/2 cup Parmesan cheese

For the sauce

• 1/4 cup butter
• 1/4 cup flour
• 1 cup turkey or chicken broth (you can add some of the turkey gravy if you have some)
• 1 cup milk
• Salt and pepper to taste.
•  1 - 2 teaspoons Poultry seasoning (to taste)

1. Place oil and butter in a frying pan over medium high heat.
2. Add mushrooms, onion, celery and red pepper and saute' until soft.
3. Place cooked vegetables in a casserole dish. (I used 2  4 cup casseroles)
4. Add cooked squash, carrots and turkey. Set aside. 
5. Make Sauce by melting butter in microwavable dish or saucepan.
6. Add flour and stir until blended.
7. Add milk a little at a time, whisking it well.  
8. Cook until thick, stirring frequently.
9. Stir in salt and pepper and poultry seasoning to taste.
10. Pour over turkey and vegetables in casserole dish and mix
11. Cover with mashed potatoes.
12. To make topping, melt 1 tablespoon butter in a microwavable bowl.
13. Add bread crumbs, parsley and Parmesan and toss together.
14. Sprinkle potatoes with topping.
15. Bake in a 350ºF oven for about 50 minutes or until heated through.
16. Serve with a fresh green salad.

I froze the extra casserole for another day.

Bread Pudding with Warm Vanilla Sauce

On new years day I make new years cookies, which us Mennonites call portzelky.

I'm always happy when there are some left over portzelky for making bread pudding. Thick sliced day or two old raisin bread works well in this recipe, and since it's not deep fried like portzelky, the bread would be a healthier choice. This is most definitely a comfort food and not to be eaten after a big meal.

Ingredients:

• 4 cups portzelky or raisin bread, cubed
• 2 cups milk
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 eggs, well beaten
• 1/2 tsp cinnamon
• 1 tsp vanilla

Method:

1. Cube bread and place in a well greased souffle or deep dish casserole dish.
2. In microwave or on the stove top heat milk and butter together just until butter melts.
3. Stir in sugar.
4. Beat eggs and add to milk mixture. Stir in cinnamon and vanilla. Pour over bread cubes.
5. Bake in pre-heated 370º oven for 30 minutes. Lower heat to 350º and bake another 20-30 minutes.  During the last 20-30 minutes you may want to loosely lay a piece of foil over the top if it is getting too dark.
6. Allow to sit for 10-15 minutes before serving. This helps the pudding to set.

Warm Vanilla Sauce

• 1/2 cup cream
• 3/4 cup brown sugar
• 2 tbsp white sugar
• 1 tbsp vanilla
• pinch salt

In a small sauce pan stir together first 3 ingredients. Set over medium heat stirring constantly until mixture bubbles and sugars are dissolved. The sauce will thicken in about 3-4 minutes. Remove from heat and add vanilla and a pinch of salt. 

Serve warm over warm bread pudding. Ice cream is a nice choice for a topping as well.

Surprise Spread

This is an appetizer which my friend, Debbie, has brought to functions we've had as friends. I enjoy making it because it is so quick, easy and who does not like to dip crackers or chips while waiting for dinner!

Ingredients:

• 8 ounces cream cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 200 grams fresh or frozen cooked shrimp, crumbled
• 1 cup seafood cocktail sauce
• 2 cups mozzarella or Edam cheese
• 1 green pepper, chopped
• 2 green onions, chopped
• 1 tomato, diced

Method:

1. Blend cream cheese, sour cream and mayonnaise.
2. Spread into a serving plate with a bit of a dip in it.
3. Layer the rest of the ingredients in order given.
4. Serve with crackers or tortilla chips.

Merry Christmas

Christmas Morning Life Saver

This breakfast casserole has been on our Christmas brunch table every year for decades.  It is tradition; a good one!  I clipped the recipe from a 'holiday recipe insert' in a local paper originally, and have tweaked it a little over the years...adding red and green peppers for a festive look. It is made the previous day and then popped in the oven in the morning. 

Ingredients:

• 16 slices white bread, crusts removed
• ham, thinly sliced (about 1/2 lb./250 gr or 16 slices)
• grated cheddar cheese (about 1/2 lb/250 gr)
• 6 eggs
• 1/2 teaspoon salt
• 1/2-1 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• dash of hot sauce, optional
• 3 cups milk
• 1/2 tsp. pepper
• 1/4 cup minced onion
• 1/2 cup red and/or green pepper, chopped 
• 1/3 cup butter 
• 1 cup crushed Corn Flakes (or Special K)

Directions:

1. Lay 8 slices of bread into a 9″ x 13″ (23 x 33 cm) buttered, glass baking dish. 
2. Cover bread with sliced ham. 
3. Spread with grated cheddar cheese and then cover with remaining slices of bread.
4. In a bowl, beat eggs, salt, dry mustard, Worcestershire sauce, optional hot sauce and milk. Pour over the casserole. 
5. Sprinkle black pepper, onions and peppers evenly over surface. Cover and refrigerate overnight. 
6. In the morning, melt the butter and drizzle over top. 
7. Sprinkle with crushed cornflakes. 
8. Bake uncovered for 1 hour at 350 deg.F (180 deg.C). 
9. Let stand for10 minutes before serving. 

Serves 8.

 

Fancy Egg Scramble

We enjoyed this make-ahead breakfast dish years ago and I finally revived it for brunch recently. Everyone enjoyed it. This would work well for a make ahead breakfast casserole for Christmas morning.

• 1 cup diced ham 
• 1/4 cup chopped green onion (scallions)
• 3 tablespoons butter
• 12 eggs beaten
• 1 6oz. can diced Green Chiles

Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk
• 1 cup grated cheddar cheese

Method:

1. Melt butter in heavy large skillet. Saute ham and green onions in butter.
2. Add beaten eggs and diced green chilies.
3. Mix ingredients and cook until eggs are just set. Remove from heat and prepare cheese sauce.
4. Melt 2 tablespoons butter in heavy bottom pan.
5. Add flour, salt and pepper to butter and cook on medium heat for 2 minutes.
6. Add the 2 cups of milk gradually and blend well. Cook to a gentle boil.
7. Add the grated cheese and mix well until cheese is melted. Add the cheese sauce to the egg mixture and fold in till combined.
8. Pour mixture into lightly greased 9x12 casserole dish.
9. Cover and refrigerate overnight until 30-40 minutes before you want to serve the dish
10. Cook uncovered at 350 degrees for 30-40 minutes.

Serve with fruit and muffins or toast.  Serves 6

Caramelized Bacon Jam Tarts

This delectable appetizer is on my hit list for this Christmas Season.  The mixture of bacon and caramelized onions will be the perfect appetizer for any occasion.  Make the jam first and store it in your fridge and it's ready to serve up anytime over the holiday season. And if it's too late for Christmas, try for New Years.

Bacon Jam Tarts

• 1 pound bacon chopped fine.
• 2 medium white onions sliced thin
• 1 full head garlic (6 cloves)
• 1 cup brewed black coffee
• 2/3 cups brown sugar
• 1/2 cup maple syrup
• 1/3 cup balsamic vinegar
• 1 tablespoon finely chopped fresh rosemary

Puff Pastry

• 1 package puff pastry defrosted
• egg wash 
• 1 cup mozzarella cheese grated
• 1/2 cup cheese of your choice (feta, asiago, gorgonzola, blue cheese)

Instructions

1. Add bacon pieces to a large frying pan and cook on medium heat until almost crisp, browned and cooked, but not too crisp.  Remove cooked bacon and set aside on paper towels to drain. Drain bacon fat reserving 2 tablespoons set aside to brown onions.
2. Stir in onions to the fat and cook on medium heat, followed by adding the garlic.  Stir occasionally until this mixture is softened and slightly browned (5-7 minutes)
3. Add coffee, brown sugar, maples syrup, balsamic vinegar, rosemary and the bacon.  Increase the heat slowly bringing to a boil.  Once it's reached the boiling heat, reduce to slow simmer and cook uncovered for up to 60-75 minutes.  The mixture should be syrupy and have a jam-like texture.
4. Let jam cool and store in small jelly jars and refrigerate. (up to 3 weeks)

Puff Pastry

1. Roll out your block of pastry into 8 squares and place on parchment-lined baking sheet. With your fingers, roll the corners and edges of each square and crimp with a fork or as a second option, form into 8 tart shells using a round cookie cutter.  
2. Brush edges with egg wash.  ( 1 yolk with 2 tablespoons water)
3. Add two tablespoons bacon jam on to the pastry.
4. Add your favorite cheese which brings out the tanginess flavors and sprinkle with mozzarella cheese.
5. You can now cover and freeze these until you need them.  They freeze beautifully. 
6.  Or bake and serve them immediately at 375 degrees for 25 minutes.  Bake until puffed and golden brown.

I prefer to make my jam ahead of time and store it in the fridge in small jars.  Then, when I'm ready to serve this, make sure to have your puff pastry thawed and then you can begin to roll your dough into your tart shells.  This topping can also be used on bruschetta, cheese, and crackers, or canapes. It works wonderfully and guaranteed there will not be leftovers.
I'm sure that you have guessed my table theme for this Christmas.  White birch logs with fresh cedar boughs.  I'm hoping that all of you are pacing yourselves these last few days.  Peace to all of you. 

Serves up to 8 people ( based on 1 each) 

Salted Toffee Pretzel Bark

It's Flashback Friday and I'm bringing back a quick and simple holiday treat that is a favorite over here. If you like a toffee and chocolate combination with a touch of salt...this is for you. It's not too late to add this to your Christmas baking list.  Truth is...if you make it today you may need to make another batch by Christmas!
 

• 1 bag mini pretzels (you will need 4 or 5 cups)
• 1 cup butter (the real thing)
• 1 cup brown sugar
• 1 340 gr / 12 oz. bag semi-sweet chocolate chips (about 2 cups)
• Sea salt (optional)

1. Line 11 x 17 inch bar pan with parchment paper.
2. Cover the bottom with a layer of pretzels.
3. Combine butter and brown sugar in a small saucepan over medium heat, and bring to a full boil while stirring.
4. Pour carefully over the pretzels.
5. Place in a 350° F oven for 8 minutes, or until bubbly all over.
6. Remove from oven and sprinkle evenly with chocolate chips.
7. Let sit for a minute to melt the chocolate. 
8. Then smooth surface with a spatula.
9. Sprinkle with sea salt if desired.
10. Cool to room temperature.
11. Place in freezer for 10-15 minutes to harden chocolate topping.
12. Remove from the pan and break into bite sized portions.  

* These can easily be cut into bars as well.  Lift the hardened confection onto a cutting board and cut into bars using a sharp knife or pizza cutter.

Christmas Brown Jam Cookies - Regular and Gluten-free

I don't think there is a more traditional Mennonite Christmas Cookie than this one - unless it is the Ammonia Cookie. As far back as I can remember any Mennonite woman worthy of her kitchen made these cookies.

They are my husband's all time favorite.
I decided to try to make them gluten-free this year and my husband could not tell the difference from the real thing.
*****

FOR GLUTEN-FREE COOKIES

INGREDIENTS

• 3/4 cup syrup
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 tsps cocoa powder
• 1/2 tsp. soda
• 1/4 cup lard (Tenderflake)
• 1/2 tsp ground star aniseed (a must ingredient)
• 1/2 tsp vanilla
• 1 cup rice flour
• 1/2 cup white bean flour
• 1/2 cup tapioca starch
• 1/4 cup coconut flour
• 1 rounded tsp. xanthan gum

METHOD

1. Beat syrup, supar, sour cream, lard, and vanilla until well blended.
2. Add the well mixed together dry ingredients, flour, cocoa powder, soda, staraniseed, and xanthan gum
3. Mix well, then add more rice flour with your hands a little at a time until you have a soft, non-sticky dough.
4. Cover and let stand in fridge for a few hours or overnight
5. Roll out on surface sprinkled with sweet rice flour as needed to keep dough from sticking I found rolling out the dough in smaller amounts easier to handle.
6. Cut with round cookie cutter and drop your favorite jam on each round. Traditionally half the cookies were made with yellow jam (apricot or gooseberry) and the other half with red (plum) and when they were served you never knew which color you would get.

Fold the circles in half and pinch the edges firmly together.

Place on baking sheets and bake at 375' for about 15 minutes or until edges turn brown. These cookies are hard when they cool.. then they are stored in a sealed container and by the next day are soft and delicious.

The cookies may be either left plain (as my husband prefers them) or frosted with the following frosting.

FROSTING

1. Boil 1 cup sugar and 4 tbsp. water until string stage (takes a few minutes)
2. Then pour syrup over one stiffly beaten egg white , continuing to beat until stiff and smooth. The old Mennonite ladies would then put the cookies in a large bowl and pour the frosting over top using their hands to coat them..
3. I find it easier to put a rack over waxed paper, put the cookies on the rack and pour the frosting over them.
4. Let the frosting dry before you put the cookies in containers.

************************

The Original Recipe

For you non-Celiac bakers I have the regular original recipe here.

I was given this recipe by my Aunt Betty 37 or 38 years ago and taped it into my Mennonite cook book that we were given for a wedding present 43 years ago.
The method is exactly the same as for the gluten-free ones above.

Easy Frozen Roll Cinnamon Bread

I've been making this delicious overnight Christmas morning treat for years.  It was a favorite as our children were growing up and now I'm introducing it to the new generation for sleepover breakfast treat.    It is as easy as it comes.  You can go ahead and make it from scratch if you want but this recipe allows little helpers to get the job done quickly and know that something delicious will be ready in the morning.  

• 16 - 18 frozen raw dinner buns  (or make your own dough,  let rise once, form into buns and freeze on a cookie sheet before they start to rise again)
• 1 small package vanilla pudding powder (unsweetened, not instant) I use Dr. Oetker brand.  (available at Neufeld's farm in Abbotsford) Alternately,  use two tablespoons vanilla custard powder.  Another option is to use a small package of your favorite brand cook and serve butterscotch pudding and cut back on the brown sugar.
• 1/2 cup brown sugar
• 2 teaspoons  cinnamon
• 1/2 cup melted butter

1. Generously butter a bundt pan.
2. Place dinner buns in the bundt pan.
3. Combine vanilla pudding powder, brown sugar and cinnamon and sprinkle over the buns in the pan.
4. Drizzle melted butter over the dry mixture, do not mix.
5. Cover pan with plastic wrap and leave on the counter to rise 8 - 10 hours or overnight.  
6. Preheat oven to 350 and bake about 30 minutes.
7. Immediately turn over onto a large plate and drizzle with glaze.

Glaze

• 1 cup icing sugar
• a few tablespoons of milk or enough to make a thick but pourable glaze.

1. Drizzle over hot Cinnamon bread.

Christmas Pudding with Sauce

This recipe for Christmas pudding comes from my husband's Grandma. In our early years of marriage I came to enjoy this family recipe which was served along with other desserts after Christmas dinner. We all enjoy the pudding, but it's the sauce that makes the pudding. 

Pudding:

• 1 1/4 cup flour
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp salt
• 1 1/2 cup butter, frozen and grated ***see note***
• 4 cups raisins, a mixture of dark and golden
• 1 cup chopped figs
• 1 1/2 cup mixed peel, put through a food processor
• 1 cup red cherries
• 1/2 cup honey
• 4 eggs beaten
• 1/2 cup orange juice
• 1/2 cup milk
• 1/2 tsp baking soda, dissolved in 3 tsp warm water

1. Add all ingredients into a very large mixing bowl and mix together well.
2. Christmas pudding is often made in a mold or large bowl, but grandma filled 3 wide mouth mason jars with this mixture. Dividing it to fill the jars 3/4 full. Seal loosely with new canning lids.
3. To avoid scorching the bottom of the pudding while streaming, place small Pyrex bowls, or other heat proof dishes or extra canning jar lids in the bottom of the pot to set jars on top of. Place jars on top of the Pyrex bowls in a large pot of hot water on the stove top. The water should sit about half way up the jars. Steam pudding in jars for 3 hours adding boiling water to the pot as needed during steaming.
4. Once the pudding has steamed, remove from heat and tighten lids. Lids will snap shut as the pudding cools, and pudding will be sealed. Store in a dark cool place or in the refrigerator. Pudding is best if it has a few weeks to sit. Because this pudding is sealed once steamed, it will keep well for up to a year stored in a cool dark place. 
5. When ready to serve. Remove lid. Place jar or pudding in a pot, again setting the jars onto a Pyrex or heat proof bowl to avoid scorching the pudding while re steaming. Add water about 1/2 way up the jar. Steam pudding for at least an hour to re heat. Serve warm with Christmas Pudding Sauce. Recipe follows.

NOTE: This recipe was originally made with suet. We now substitute the suet for butter that is frozen and then grated into fine pieces. If using suet, use the same amount as the butter. 

Christmas Pudding Sauce

• 1/4 cup butter
• 1/4 cup flour
• 1 cup sugar
• 2 eggs, separated. Set aside egg whites to whip for last step.
• pinch salt
• 1 cup whole milk
• 1 cup whipping cream, whipped stiff

1. Melt butter in a small sauce pan. Stir in flour until smooth.
2. Beat egg yolk adding to it the sugar, salt and milk. Whisk together.
3. Add egg mixture to butter and flour mixture and stir well.
4. Cook mixture until thick and smooth. Allow to cool.
5. Beat egg white until very stiff. Fold into cooled mixture.
6. Whip cream and fold into mixture. 
7. Serve over warm steamed Christmas pudding.
8. Sauce will keep well in refrigerator for several days. Lightly stir when ready to serve.

Cranberry Yeast Bread

  

One of my favorite sandwiches at a local tea house is made with a cranberrry bread. I decided to combine a French bread recipe with a raisin bread recipe to make this bread - which makes for some amazing turkey sandwiches! Slice up the fresh bread and layer on the mayo, lettuce and left over turkey. Add stuffing too, if there is some of that around. 

Ingredients:

• 2 eggs
• 1/4 cup oil
• 2 teaspoons salt
• 1 1/2 cups very warm water
• 4 1/2 - 5 cups flour, divided
• 2 tablespoons instant yeast
• 1 cup craisins
• 1 cup cranberries
• zest of one orange
• 1/4 cup sugar

Method:

1. In a large bowl, (or kitchen aid bowl) beat eggs, oil and salt, then slowly add very warm water, while beating.
2. Stir in 2 cups flour, then yeast.
3. Stir in combined craisins, cranberries, orange zest and sugar.
4. Continue adding flour, 1/2 cup at a time, until dough hold together - is not too sticky and can be shaped into a ball with floured hands.
5. Cover with tea towel and plastic bag. Let rise until double, about one hour.
6. Divide in half. Roll each half out to about 8 x 14 inches, then roll up jelly roll style, starting with long side.
7. Place on greased or parchment paper lined cookie sheet. Cover and let rise 30 - 60 minutes.
8. Brush with beaten egg (optional) and bake at 400° F for 20 minutes.
9. Remove to cooling rack to cool.

Schoene Kuchen/ Butter Cookies with Damson Plum Jam

I must say that these cookies of all of my mom's cookies are still my personal favorite. A soft buttery cookie filled with her homemade Damson Plum Jam. This summer I asked my mom to teach me how to make the jam just so these cookies would always be in the family. There is nothing out of the ordinary special about them, just simple and good that comes with good memories of my mom making them. Perhaps it is all the love that goes into her cookies that makes Christmas special for us.

• 1 cup butter
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder

1. Cream the butter and sugar together really well for a couple of minutes until it is light and fluffy in color.
   
2. Add eggs in one at a time and beat well.
3. Sift together the flour and baking powder, gently stirring that in to the butter mixture.
4. Chill over night. Dough is very soft to work with it needs to be in the fridge overnight or several hours.
5. Form into little 1 inch balls and make a dent using you finger.
   
6. Fill with Damson Plum Jam or your personal favorite.
7. Bake at 350 for 8-10 minutes.
8. Let cool on cookie sheet for a minute before you remove it to the cooling rack.

Nuts and Bolts with Bugles - Flashback Friday

It's that time of year again when many of us are making all kinds of treats and sweets. A few years ago I posted this recipe, and I think it's worth sharing again. 

• 6 cups Shreddies
• 6 cups Cheerios
• 10 cups Rice or Corn Chex
• 6 cups pretzels
• 6 cups Bugles
• 6 cups peanuts, optional
• 1 cup butter
• 2 tablespoons Worcestershire sauce
• 1 teaspoon onion powder
• 2 teaspoons garlic salt
• 2 teaspoons Seasoning salt

1. Measure all cereal, pretzels, bugles and peanuts into a large bow. Stir to combine.
2. Melt butter and stir in remaining ingredients.
3. Drizzle melted butter/seasoning mix over cereal mixture a little at a time stirring between to make sure the butter mixture is well distributed.
4. Place mixture on large baking sheets or in large roaster and bake at 250º F for 1 1/2 hours, stirring every 20 minutes. 
5. Allow to cool completely. Store in airtight container or in zip lock bags. 

** these keep well in the freezer if tightly sealed***

Pfeffernuesse Gluten free

                                                                           photo by Sarah Poulin


This recipe was shared with me by Sarah Poulin .(Thank you, Sarah !!)  I followed her recipe exactly and really loved the cookies.. While I grew up with the traditionally 'hard' - like Biscotti -  Pfeffernuesse, I really like these soft ones better.
Try them, you'll love them !!
And they are good keepers, even though they are gluten-free.  (gluten is a preservative, hence gluten free baked products do not keep as well as baking with gluten grains)

Cookies:

• 1 cup rice white flour
• 3/4 cup brown rice flour
• 1/2 cup tapioca starch (or any kind of starch such as corn starch)
• 1/4 cup almond flour (or almond meal)
• 2 teaspoons xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons lebkuchengewürz (I use  this recipe for making the spice; it's excellent!)
• 1/4 teaspoon white pepper (you can use black pepper; but you will get black specks in your cookies)
• 1/2 cup packed brown sugar
• 1/3 cup honey
• 1/2 cup unsalted butter
• 1/4 cup milk (or milk of your preference, such as almond milk)
• 2 eggs

Glaze:
2 1/2 cups powdered sugar
4 tablespoons hot water

1. In separate bowl, combine the flours, starches, almond flour, xanthan gum, baking soda, salt, lebkuchengewurz, and white pepper. Set aside. 
2. In a pot, combine the brown sugar, honey, butter and milk - place on medium heat. Stir frequently until it's melted and the sugar is dissolved. Remove from heat and let cool for about 5 minutes. 
3. Stir dry ingredients into the liquid, mixing well. 
4. Add eggs and stir until completely combined. The dough will be glossy and sticky. 
5. Wrap dough tightly in plastic wrap and refrigerate overnight. This is important because it will make the dough more firm and easier to handle, but will also absorb the flour further so that your final product is not gritty. 
6. The next day, preheat your oven to 350 F.  Divide dough into 4 sections, forming each piece into a log about 3/4 inches thick.  Cut log into 3/4 inch slices. Roll each slice into a ball and place on parchment lined cookie sheet. With wet hand flatten each ball a little, they will puff back up when baking. 
7. Place cookies in oven and bake for 11-15 minutes or until golden brown. If you prefer your cookies to be more moist, bake them a couple of minutes less. 
8. To make the glaze, combine powdered sugar and hot water. Dip each fully cooled cookie into the glaze until they are completely covered, let some glaze drip off, and place on a wire rack, with something underneath to catch any drips. Wait until the glaze is fully hardened.  (Alternatively, you can simply coat the cookies with dry icing sugar) 

Coconut Meringue Sheet Pie

If you are wondering what to make for your family gathering dessert over Christmas, consider this large creamy coconut cookie sheet dessert that will feed 20 generously or it can be cut to feed 25 or 30.  It's best on the day it is made but it can be made first thing in the morning and chilled until ready to serve. 

Coconut Shortbread Crust

• 2 cup flour
• 4 tbsp sugar
• 1/2 cup fine unsweetened coconut
• 1 cup butter, melted

1. Mix together with a fork and press into a 13 X 18 X 1 cookie sheet. 
2. Bake @350º for 14 - 20 minutes or until lightly browned. Cool.

Coconut Cream Filling

• 1 1/2 cup sugar
• 3 1/3  cups / 2 400 ml cans unsweetened light coconut milk
• 2 cups milk
• 2/3 cup  whipping cream
• 1/2 cup cornstarch
• 12 egg yolks (reserve whites for meringue)
• 1 tsp salt
• 1 cup fine unsweetened coconut
• 1 tablespoon vanilla
• 4 tablespoons  butter

1. Combine sugar, coconut milk and regular milk and cream in a medium saucepan.
2. In a separate bowl combine, egg yolks, cornstarch and salt. Whisk till frothy and well combined.
3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Slowly pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
4. Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. 
5. Stir in coconut, vanilla and butter. Stir well.
6. Pour hot filling into prepared baked crust.  Make meringue immediately and put over hot filling.

Meringue Topping

• 12 egg whites
• 1 cup sugar
• 1/2 cup fine unsweetened coconut

1. Beat egg whites until frothy.  Slowly add sugar and continue to beat until stiff peaks form.
2. Spread evenly over hot filling.
3. Sprinkle with coconut. 
4. Bake in 325 F. oven until lightly browned.
5. Allow to cool to room temperature and then chill until ready to serve, about 4 hours.

Pfeffernuesse (Peppernuts)

Christmas is around the corner and it's time to be thinking of making Pfeffernuese. This is a great recipe to make with a friend.  It takes half the time and is twice the fun.

There's a bit of history to these tiny spiced cookies.

 I remember being told that Mennonite grandmothers used to keep a few peppernuts in their purses during church services. When the children would become a bit noisy or restless, they would pop one of these hard nuggets into their mouths and the necessity of sucking the hard cookie and the surprising spiciness would distract the child and silence was achieved.

There are many recipes for Peffernuesse but this is my favourite. My friend Delores gave me this recipe and over the years, I've adjusted the spices to my liking. I make them at the beginning of November so they have time to ripen.

They are always number one on the list of Christmas favourites at our house and are a bit addictive.

It's a big recipe and I have often only made half of it.  However if you make the whole recipe, you can pack the Pfeffernuesse in pretty Christmas tins to give as gifts.

Here is the recipe I use - it is easily halved if the whole amount is intimidating.
Be sure to read the recipe through before starting.

• 4 cups Roger's Golden syrup (this is different than corn syrup)
• 4 cups sugar
• 2 cups margarine or butter
• 2 cups milk

1. Combine the above ingredients in a large saucepan and bring to a boil.
2. Let mixture cool completely before continuing.

• 2 beaten eggs
• 2 teaspoons vanilla extract
• 3 tsp. peppermint extract (use the clear extract not the green tinted one)

1. Beat eggs in a small bowl and add extracts. Set aside.

• 12- 14 cups flour
• 1 teaspoon ground black pepper
• 1 teaspoon nutmeg
• 3/4 teaspoon ground star anise (not anise seed)
• 1/4 teaspoon cloves
• 4 teaspoons baking powder
• 1/2 teaspoon salt

1. Place 7 cups flour in a large mixer bowl.
2. Add spices and baking powder and stir until completely blended with flour.
3. Add syrup mixture to the flour, stirring well until blended.
4. Add beaten egg mixture and continue to stir until blended.
5. Continue to add flour until dough thickens but remains sticky. You will still be able to stir it with a wooden spoon however it will take a bit of strength.The amount of flour may vary depending on your flour and the amount of humidity. Please note that the dough will harden considerably once it has been refrigerated so be careful not to add too much flour.
6. Refrigerate dough overnight or for several days.
7. Prepare cookie sheets with parchment paper. These cookies will stick to the pan however if you use parchment paper, they will just slide right off and you can reuse the paper.
8. Using a tablespoon (from your cutlery drawer), spoon out a good handful of the dough.
9. Sprinkle a little flour on your counter and roll the dough into a long rope about the thickness of your ring finger.
10. Using a bench scraper or pizza cutter, cut the rope into 1/2 inch pieces and place on your prepared pans. (I get 99 cookies on each large cookie sheet)
11. Bake at 350 degrees F for about 15 minutes or until cookies just begin to brown. This is where having a convection oven comes in handy as you can bake 2 or 3 cookie sheets at a time.
12. Remove from pan and cool. Store in ice cream pails in a cool place.

The Pfeffernuesse will keep for a long time - at least 6 months - but only if you hide them..

Snowflake Pudding with Crimson Raspberry Sauce

Delight your guests with this wonderfully light and delicious dessert. If you enjoy coconut add it to the pudding, or leave it out you will have a vanilla flavoured pudding. Serve with Crimson Raspberry sauce.

Ingredients:

• 1 cup sugar
• 1 envelope unflavoured gelatin
• 1/2 tsp salt
• 1 1/4 cup milk
• 1 tsp vanilla
• 1 cup flaked semi sweet coconut, optional
• 2 cups whipping cream, whipped

Method:

1. In a sauce pan mix together sugar, gelatin and salt. Add milk.
2. Stir over medium heat until gelatin and sugar have dissolved. Mixture does not need to boil, but it will be hot. Chill until partially set. Add vanilla.
3. If adding coconut, fold into chilled mixture.
4. Whip cream and fold into above mixture.
5. Lightly spray a 1 1/2 quart mold with cooking spray and pile pudding into mold. Chill until firm. (at least 4 hours or overnight)
6. When ready to serve place serving plate over mold and gently flip out onto plate.

Crimson Raspberry Sauce:

• 2 cups frozen raspberries, thawed
• 1 1/2 tsp cornstarch
• 1/2 cup currant jelly

Mix together in a sauce pan and bring to a boil, stirring until mixture is clear and slightly thickened. While hot strain through a fine sieve. Cool clear sauce.

Pour sauce over individual servings. Sauce can be slightly warmed or served cold.

Chocolate Almond Roca Slice

Many years ago, a friend showed up at a Christmas party bearing a tray of these thin and tasty treats.  She explained that she had no Christmas baking in her freezer...but this was one recipe she could whip up and bring on the spur of the moment. The almond roca squares were soon gone and she went home with an empty tray...but she left the recipe behind.  I have made these many a Christmas since...though I am sure they would be good at any time of the year! 

• 1 package graham wafers
• 1 1/2 cups sliced almonds
• 1 cup butter (the real thing)
• 1 cup brown sugar
• 1 1/2 cups chocolate chips

1. Line 11 x 17 inch bar pan with parchment paper.
2. Lay graham wafers in bar pan, cutting crackers to fit snugly.
3. Sprinkle with almonds and set aside.
4. Put butter and brown sugar in a saucepan, and bring to a boil while stirring.
5. Pour carefully over the almond/wafer base.
6. Place in a 350° F oven for 8-10 minutes, or until bubbly all over.
7. Remove from oven and sprinkle evenly with chocolate chips.
8. Let sit for a minute to melt the chocolate. 
9. Then run tines of a fork through the chips to spread.
10. Cool to room temperature.
11. Place in freezer for 10-15 minutes to harden chocolate topping.
12. Invert the pan onto a cutting board, and cut between wafers with a sharp knife or pizza cutter.  

Enjoy!

Christmas Fruit and Nut Wreath

Before Internet, we received small advertising brochures with recipes in the mail and the reason I tried this one is because the picture looked so beautiful! My husband always says “You know, this is the only thing you have to make for Christmas, don’t you?” (Too bad I love to bake!)
We also had a good laugh when our three-year-old grandson saw it on the counter and exclaimed. “That’s my best!!”

Ingredients:

• 1/2 cup milk
• 1/2 cup butter
• ½ cup cold water
• 3 - 3 1/2 cup flour, divided
• 1/4 cup sugar
• 1 teaspoon salt
• 1 1/2 tablespoons quick rise yeast
• 1 egg

Filling:

• 2 tablespoons butter, melted
• ½ cup brown sugar
• 1/3 cup finely chopped almonds
• ¼ cup raisins
• ¼ cup glace mix (finely chopped candied fruit)
• ½ teaspoon cinnamon

Updated (alternate)  filling:

• 2 tablespoons butter for spreading
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/3 cup sliced almonds
• 1/3 cup cranberries
• 1/3 cup finely chopped dried apricots
• 1/4 cup diced candied citrus peel 
• rind of one orange

Icing:

• 3/4 - 1 cup icing sugar
• 1 - 2 tablespoons milk 
• 1/2 teaspoon almond extract (stir until smooth)

1. Heat milk and butter until hot to touch. Cool somewhat with ½ cup cold water.
2. In mixing bowl, mix 1 1/2 cups of the flour, sugar, salt and yeast.
3. Stir hot liquids into dry mixture. Mix in the egg, then 1 1/2 - 2 cups flour, to make a soft manageable dough that does not stick to sides of bowl.
4. Cover and rise 20 minutes.

5. Roll out on floured surface into 16 x 9 inch rectangle.
6. Brush with melted butter and sprinkle with cinnamon filling.
7. Roll up jelly-roll fashion. Place seam down, shaping into a circle on greased or parchment paper lined pizza pan, folding ends one inside the other.
8. Cut 2/3 of the way into ring at 1 inch intervals. Turn each slice a little outward, on its side. Cover and rise about 45 min. Bake at 350° F, about 20 min. Slide off pan onto wire rack to cool.

9. Drizzle with icing.
10. Sprinkle with slivered toasted almonds.