Apple Filled French Toast

Happy Thanksgiving Monday to all our Canadian friends.

This french toast makes a wonderful brunch recipe that can either be prepared the night before and baked in the morning or it can be popped into the oven after sitting for awhile.

If you have a can of prepared pie filling of any flavour in your pantry, you can use that or put together this apple filling to stuff your french toast.

This recipe can easily be doubled or cut in half.   In the photos, I halved the recipe using a small loaf of  homemade french bread. 

• 8 large eggs
• 2 cups milk
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• thin slices day old french bread or baguette
• butter
•  apple pie filling  or purchased pie filling of your choice

1. Preheat oven to 350.  Use convection setting if you have it.
2. Warm pie filling either in the microwave or in a small saucepan and set aside.
3. Combine eggs, milk, salt and vanilla and beat together until well blended. 
4. Choose a baking pan that is large enough to place half your slices of french bread close enough to touch.  Spray pan with cooking spray.
5. Dip half the slices in egg mixture, placing each one into pan after dipping.
6. Top with a spoon of pie filling and top with remaining egg dipped french toast.
7. Put a dab of butter over each piece.   Allow to sit 20 minutes or cover with plastic wrap and refrigerate overnight.  Allow the dish to sit at room temperature for 20 minutes before baking.
8. Bake 30 minutes, or until a toothpick inserted into the center of the dish comes out clean.  It will depend on how thick the slices of french toast are. 
9. Serve warm with maple syrup.

Apple Filling  ~ Makes about 5 cups

• 8 cups peeled and chopped apples  (about 8 apples)  Our apples are Jonagold. 
• 1 tablespoon lemon juice
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups cold water

1. Combine apples and lemon juice and set aside.
2. Combine sugars and cornstarch with cinnamon and salt in a large saucepan.  Slowly add water while stirring to eliminate lumps and bring to a boil.  
3. Add apples and stir until the mixture comes to a boil.  Reduce the heat and simmer gently for 10 minutes or until apples are tender crisp.  Do not stir more than necessary to avoid turning the apples to sauce. 
4.  Remove from heat and cool. Filling will thicken more once cooled. Use immediately or refrigerate in jars or portion and freeze in freezer bags.   

Pumpkin Spice Ice Cream / Pie

Are you looking for a very quick dessert to serve tomorrow?  Pumpkin Spice Ice Cream has the flavours of pumpkin pie but without rolling out crusts and baking.  It takes about 10 minutes to put the ice cream together and a few more minutes if you want it in a crust!

Make a gluten free dessert by serving the ice cream without a crust, topping with whipped cream and caramel sauce.

Ice Cream

• 1 15 ounce / 398 ml can pumpkin puree (not pie filling)
• 2 14 ounce/ 300 ml cans sweetened condensed milk (no name brand is less expensive)
• 3 teaspoons pumpkin pie spice
• 3 teaspoons maple extract flavouring  (vanilla is fine too)
• 4 cups whipping cream

1. Blend together all the ingredients except the whipped cream in a blender until just combined, or beat together on medium speed in a medium bowl.
2. In a large bowl, whip the cream.
3. Fold the pumpkin mixture into the whipped cream gently until combined. (it is okay to leave it slightly marbled)
4. Pour into a large container to freeze.    (or pour over crust to make an ice cream pie)  Freeze overnight.   

Crust  (optional)

• 1 150 g package ginger snaps
• 1/4 cup melted butter (cooled)

1. Place the ginger snaps into a large ziploc bag.  Crush to form crumbs.
2. Add melted butter to the bag and squeeze the bag until the butter and crumbs are mixed well.
3. Place a piece of parchment paper on the bottom of a 23 cm / 11 inch springform pan (or use two smaller pans or pie plates).
4. Sprinkle the crumbs evenly over the pan.  Gently pat in place.  (the icecream will keep the crust together)
5. Pour the pumpkin whipped cream mixture over the crumbs.  Place on a flat surface in the freezer, cover with plastic wrap and allow to freeze overnight.   Allow to sit at room temperature a few minutes before attempting to slice into pieces. 

Garnish with whipped cream and purchased or homemade caramel sauce. 

Makes 2 litres/ quarts or one large ice cream pie enough for 16 - 20 people.   Half the recipe for a smaller group! 

Flashback Friday ~ Pumpkin Praline Trifle

I found this recipe in a magazine and have made it for two very special gatherings. It's a great trifle for our fall and winter celebrations.

The most time consuming part of the recipe is making the praline. The praline recipe yields enough to make 2 trifles. The creamy layers and pumpkin layers are very simple to make and assemble. If you have a large gathering with lots of preparations I would suggest making the praline up to a week ahead and then preparing the trifle a day or two ahead of your gathering.

Praline:

• Nonstick vegetable oil spray
• 1 cup packed golden brown sugar
• 1/2 cup sugar
• 1/3 cup half and half
• 1-1/2 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1-2/3 cups pecan halves or pieces (about 6 oz.)

Mascarpone Cream:

• 2 cups chilled heavy whipping cream
• 1- 8 oz. container chilled mascarpone cheese
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Filling

• 1 - 15 oz. can pure pumpkin
• 1/2 cup packed golden brown sugar
• 1/4 cup heavy whipping cream
• 1 tsp. ground cinnamon
• 1/4 tsp. freshly grated nutmeg (I used already ground)
• 1/4 tsp. ground allspice
• 1/4 tsp. salt
• 1-1/2 - 3 oz. packages of soft ladyfingers. (I bought a 4.75 oz. box of soft lady fingers at Trader Joe’s and it was enough for 1 trifle)
• 4-1/2 tablespoons of dark rum, divided

Praline:

1. Spray baking sheet with nonstick spray. 
2. Bring both sugars and half and half to boil in heavy medium saucepan over medium high heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly. 
3. Add butter, vanilla, and salt. 
4. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260 degrees F, about 8 minutes. 
5. Remove from heat; immediately mix in pecans. 
6. Transfer to prepared sheet, spreading in a single layer. 
7. Cool completely. Chop into 1/4 inch pieces.

 Mascarpone Cream:

1. Using electric mixer, beat all ingredients in large bowl until firm peaks form. 
2. Set aside 1/2 cup mascarpone cream for pumpkin filling.

Filling:

1. Whisk pumpkin, brown sugar, whipping cream, cinnamon, nutmeg, allspice, and salt to blend.
2. Whisk in reserved 1/2 cup mascarpone cream.

Assembling the Trifle:

1. Spread 1/3 cup mascarpone cream over bottom of 8×5 inch trifle dish (12-14 cup capacity). 
2. Place layer of lady fingers over cream. Sprinkle 1-1/2 Tablespoons of rum over. 
3. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. 
4. Sprinkle 1/3 cup praline over. 
5. Spread 1 cup mascarpone cream over. 
6. Cover with another layer of lady fingers. 
7. Sprinkle with 1-1/2 tablespoons rum, then spread 1 cup pumpkin filling over. 
8. Sprinkle 1/2 cup praline over.
9. Repeat 1 more time with 1 cup mascarpone cream, lady fingers, rum, 1 cup pumpkin filling and 1/2 cup praline. 
10. Spread remaining mascarpone cream on top. 
11. Cover and chill overnight.
12. DO AHEAD. Can be made 2 days ahead.

Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserving any remaining praline for another use)

 You can omit the Rum if you prefer...

Pumpkin Roll

Pumpkin season is here. You can tell  that autumn is here by the calendar and the changing colors of the leaves but with our recent temperatures of + 32 C it feels more like it's mid July.  Regardless of the weather the pumpkins have turned orange and are ready to be cooked and pureed. Any puree not used immediately can be frozen for winter use. I usually make pumpkin pies and muffins but today I want to share a recipe for a pumpkin roll. It's slightly adapted from a recipe in an old Taste of Home magazine.

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree, you can use canned
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup pecans, finely chopped

1. Prepare a 15" x 10" x 1" baking pan, grease and line with waxed paper, then grease and dust with flour. Set aside.
2. In a large bowl beat eggs on high speed for 5 minutes.
3. Gradually beat in sugar until mixture is thick and lemon colored.
4. Mix in pumpkin and lemon juice.
5. Combine dry ingredients except for the pecans and fold into pumpkin mixture.
6. Spread batter into prepared pan and sprinkle chopped pecans on top.
7. Bake in a 375º oven for 15 to 18 minutes or until cake springs back when touched lightly.
8. Immediately turn out on a damp tea towel dusted with icing sugar.
9. Peel off waxed paper. Roll cake in towel, starting from the narrow end. Cool.

Cream Cheese filling:

• 1  250 g (8 oz) package cream cheese, softened
• 1 cup icing sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla

1. Combine cream cheese, icing sugar, butter, and vanilla in a large bowl and beat until fluffy.
2. Carefully unroll cooled cake. Spread filling over cake, roll up again, cover and chill until serving.
3. Dust with icing sugar.
4. Yield: 8 to 10 delicious slices

Pumpkin Cheesecake

We will soon be celebrating Canadian Thanksgiving. Will pumpkin cheesecake be on your dessert menu? Dark chocolate pomegranate seeds sit on top of little swirls of butterscotch whipped cream.

Ingredients for crust:

• 1/4 cup butter, melted
• 3/4 cup crushed ginger snaps
• 3/4 cups graham cracker crumbs
• 1 tbsp brown sugar

Method:

1. Melt butter. 
2. Stir together crumbs and brown sugar.
3. Pour melted butter over crumb mixture and stir well.
4. Press into bottom of lightly greased 10" spring form pan. Set aside.

Ingredients for filling:

• 3 -8 ounce packages regular cream cheese, room temperature (not light)
• 1 1/2 cups white sugar
• 3 eggs
• 1 1/2 cups canned pure pumpkin (not ready to use pumpkin pie filling)
• 1 tsp cinnamon
• 3/4 teaspoon ginger
• 1/2 tsp cloves
• 1 cup whipping cream, whipped

Method:

1. Using an electric mixer beat cream cheese until fluffy. Add sugar and beat well.
2. Crack eggs into a smaller bowl and whisk until pale yellow and frothy. 
3. Add eggs to cream cheese mixture and beat for 2 minutes.
4. Using the same bowl as you used for the eggs stir together pumpkin and spices.
5. Add pumpkin mixture to cream cheese mixture and beat on low until just incorporated.
6. Whip cream until soft peaks form. 
7. Gentle fold whipped cream into pumpkin cream cheese mixture. 
8. Pour mixture over crust.
9. Wrap one large sheet of foil around bottom and sides of pan. Press against sides.
10. Place wrapped pan in a baking dish and fill with hot water halfway up the sides of the pan.
11. Bake in oven that is preheated to 325º. For convection oven heat to 300º.
12. Bake for 60-70 minutes. Cake will still be jiggly in the centre but will set as it cools.
13. Cool at room temperature. Remove foil and then refrigerate for at least 4 hours to chill and allow to completely set.
14. Remove the ring of the spring form pan, and place onto cake plate.

Butterscotch whipped cream:

• 1 cup whipping cream
• 1 tsp vanilla
• 1 1/2 tbsp instant butterscotch pudding powder

1. Whip cream until very soft peaks begin to form. 
2. Add vanilla and pudding powder. Beat until thick.
3. Decorate and serve. 

Note: After baking you can keep in refrigerator for 3-4 days. Cover loosely. Add cream when ready to serve.

Any left over cheesecake freezes well. For best results allow to thaw in refrigerator. 

Berry Crumble (or Apple Crumble/Crisp)

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

Ingredients:

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

Method:

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

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

Beef and Barley Soup

Make a pot of soup early in the week and you will have something nutritious in the refrigerator for that supper that you might be tempted to go grab a bite.  My mom in law makes this soup often and we enjoyed it there one evening.  While we ate. . .she recalled what she puts in it. . and I jotted it down.  If you have a large family, you can easily double this recipe in a very large stock pot.

• 1 pound ground beef
• 1 large onion diced
• 2 sticks celery, diced
• 1/3 cup pot barley
• 28 ounce can diced tomatoes
• 4 cups water
• 2 beef bouillon cubes
• 1 large potato, diced
• 1 small head cabbage, chopped fine
• 2 large carrots, diced
• 1 can tomato soup
• 1 bay leaf
• a small handful chopped parsley
• 6 peppercorns
• 6 allspice
• 1 tablespoon dill weed

1. Brown the ground beef in a large stock pot.
2. Use a mandolin to prepare your vegetables or chop while your meat is browning.
3. Add the onion and celery and fry until translucent.
4. Add the remaining ingredients. 
5. Put your spices in a spice ball or tie it in cheesecloth.
6. Add the remaining ingredients and bring to a simmer.
7. Simmer several hours.

Bread for the Journey

 Daniel 6:10 NIV

" Now when Daniel learned that the decree had been published, he went home to his upstairs room where the windows opened toward Jerusalem. Three times a day he got down on his knees and prayed, giving thanks to his God, just as he had done before."

Daniel was determined to do the right thing, he wanted to be obedient to God. He served God in Babylon for many years, being faithful to God in all things. He began as a slave and then got a higher position. He interpreted the king's dreams and received visions from God. We also know he slept in the lion's den without being harmed. Daniel was often challenged to compromise his faith in God but he never wavered and stayed true to God, praying and giving thanks frequently.

If we want to have the courage that Daniel had we too must be bold and acknowledge God's wisdom and be willing to obey and trust him. He will will take care of us.
Our journey in life may be bumpy at times, let Daniel's example encourage us to be bold and unwavering in our faith in God.

"Dare to be a Daniel
Dare to stand alone.
Dare to have a purpose firm
Dare to make it known."

Rice Crispie Chocolate Roll

I was introduced to this treat by another volunteer in our church kitchen many years ago. This recipe is a combination of the recipe she shared with me and one I found in our church cookbook. I have to warn you that these go fast where there are kids or teenagers! My daughter once shared her snack with a friend on a bus trip and the response was, “This is the best thing I ever tasted!”

Ingredients:

• 1 cup corn syrup
• 1 cup sugar
• 1 cup smooth peanut butter
• 3 tablespoons butter
• 6 cups Rice Crispies

filling:

• ½ cup butter
• 3 tablespoons milk
• 2 cups icing sugar
• 2/3 cup baking cocoa
• 1 teaspoon vanilla

1. In a large pot, on medium heat, bring corn syrup and sugar to boil. 
2. Stir in peanut butter and butter. Remove from heat; mix in Rice Crispies. 
3. Line a 14x18 inch cookie sheet with wax paper. Press rice crispy mixture into cookie sheet, with buttered hands.
4. In a small pot, melt 1/2 cup butter (remove from heat), add milk, icing sugar, cocoa and vanilla, stirring until smooth. 
5. Spread over flattened rice crispy mixture. 
6. Starting at wide end, roll up jelly-roll fashion, shaping and squeezing gently. Wrap in plastic and refrigerate for a few hours, until set.  (There is a sweet spot of when it's easiest to slice - don't let it harden too long)
7. With a sharp knife, slice into 1/2 inch slices. You may have to use both hands to press knife down, since it’s not a sawing motion. Keeps well in fridge if you hide it. Wrap it up and make someone smile! (freezes well too)

Multigrain Bread

This is one of our favorite homemade breads, it is full of fibre and goodness. Great for toasting too.
This bread is simple to put together and your house will smell wonderful as it's baking.

• 1 1/2 cups milk, scalded
• 1/2 cup honey
• 2 tablespoons salt
• 1/2 cup canola oil
• 3 1/4 cups lukewarm water
• 2 cups bran
• 1/2 cup wheat germ
• 1 cup flax seed, ground
• 4 cups whole wheat flour
• 4 cups multigrain flour
• 2 cups white flour
• 2 tablespoons instant yeast

1. Scald milk, add honey, salt, oil, and water and mix until honey is melted.
2. Add bran, wheat germ, ground flax seed, and stir until mixed.
3. Add whole wheat, multigrain, white flour, and yeast, stirring and kneading as you add each flour. Add the white flour 1 cup at a time, add a little more if you need to make a slightly firm but not too hard dough. Knead 8 minutes.
4. Place dough in a greased bowl and allow to rise in warm place until doubled in bulk for 1 hour. Punch down and cut into 4 equal pieces.
5. Shape each piece into a loaf and place into greased 9 1/2" x 5 1/2" loaf pans. Using the rolling pin I roll each piece into a flat rectangle, then roll it up to form a loaf. This helps avoid air pockets in the bread.
6. Cover and allow to rise until double in bulk.
7. Bake in a 400º oven for 28 minutes. Sometimes my loaves 'fall in' a bit as they bake but it doesn't change the flavor or texture and I kind of like the rustic looking top.
8. Yield: 4 loaves

Auntie Betty's Pasta Casserole

Years ago my Auntie Betty made this casserole for us and we enjoyed it so much that it has been a favorite of mine ever since.

• 1 1/2 pound ground beef
• 1/2 teaspoon garlic salt
• 1 teaspoon sugar
• 1 teaspoon salt
• 6 green onion stems chopped
• 1/2 teaspoon pepper
• 2 cans tomato soup
• 4 ounces cream cheese
• 1 cup sour cream
• grated cheese for the topping
• noodles of your choice ~ 8 ounces

1. In a large skillet, fry the ground beef, breaking it up and browning it.
2. Add the garlic salt, salt, sugar, chopped green onions, and pepper. Simmer a few minutes.
3. Add the two cans of tomato soup and simmer a few minutes.
4. In a medium bowl, cream together the cream cheese and the sour cream.
5. Cook the noodles until just tender.
6. In a 9 X 13 pan, layer the meat sauce, noodles, and cream cheese/sour cream sauce.
7. Repeat and then top with grated cheese.
8. Bake at 350 for one hour.

Serve with a crisp green salad.

Gluten-free Pastry

I got the following pastry recipe from my friend Joanne, who is also Celiac. It is excellent tasting pastry ( as good as regular pastry) ! I know because I ate it before I knew I was Celiac and I was amazed that I could not tell the difference. The dough is also fairly easy to handle.

INGREDIENTS

• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 1/4 cup potato starch (NOT potato flour)
• 1 cup sweet rice flour
• dash of sugar
• 1/2 tsp salt
• rounded teaspoon of xanthan gum
• 1/2 cup butter
• 1/2 cup shortening
• 1 egg
• 1 tbsp vinegar
• 4 tbsp ice water
• sweet rice flour for rolling

METHOD

1. Blend well together the flours, xathan gum, salt and sugar. (flours for gluten-free baking must be well-blended - either sift them several times together or I put them all in a zip-lock bag and shake the bag- no dust-method, smile)

2. Cut in butter and shortening

3. Beat egg , add vinegar and ice-water.

4. Stir into flour mixture forming a ball. (Add a little more water if too dry)

5. You may knead this a bit since rice flour crust can stand handling. Knead until you have a smooth soft ball.

6. Refrigerate dough for 1 hour or more to chill.

7. Roll out between wax paper dusted with sweet rice flour. I scotch tape the wax paper to the counter to keep from sliding. Peel off top layer of wax paper , flip over onto pie plate and then carefully peel off the other layer of wax paper and fit pastry into pie shell fluting edges -- for single crust pie or for double add filling and then top with top crust .

8. Bake at 375' until lightly browned.

recipe will make one large double crust pie , or one single crust plus one platz base (recipe for gluten-free platz to follow)

Cheeseburger Soup

Nothing warms the tummy like a hearty bowl of soup

served up with fresh baked bread.

Why not bake up an apple pie or crisp to finish off the meal.

Cheeseburger soup is thick and rich,

and will have your kids asking for a second bowl.

Ingredients:

• 1 pound ground beef
• 1 1/2 cups chopped onion
• 1 1/2 cups shredded carrots
• 1 1/2 cups diced celery
• 2 tsp basil
• 2 tsp parsley flakes
• 8 tbsp butter, melted
• 6 cups chicken or vegetable broth
• 8 cups cubed potatoes
• 1/2 cup flour
• 4 cups Velveeta cheese
• 4 cups milk
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup sour cream

Method:

1. In a large heavy soup pot brown beef. Half way through browning add onions, carrots and parsley. Continue to brown until vegetables are tender.
2. Add broth and potatoes and bring to a boil. Turn down and simmer until potatoes are tender.
3. In microwave or a small pot on stove top melt butter and stir in flour until smooth. Stir this into the hot soup.
4. Cut Velveeta into cubes and add to hot soup along with milk, salt and pepper.
5. Stir over low heat until cheese has all melted. Remove from heat.
6. Garnish each bowl with a dollop of sour cream.

Soup will scorch easily so make sure you turn your burner to simmer once potatoes are cooked and you begin to add the milk and cheese. This soup can be reheated very slowly. Does not freeze well.

Pear Spice Cake

• 4 cups peeled, cored and chopped pears
• 1 1/2 cups white sugar
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 eggs
• 1/2 cup vegetable oil or melted butter
• 1 cup chopped nuts (optional)

1. Combine the chopped pears with the sugar and let stand at room temperature for one hour.
2. Sift the dry ingredients together.
3. Add beaten eggs and oil to the pear and sugar mixture.
4. Add to the dry ingredients folding gently to incorporate all the dry ingredients. 
5. Pour the cake batter in a greased bundt pan and bake at 350 for 80 minutes or until cake tester comes out clean.
6. Cool in pan for 10 minutes before turning the cake into a cake rack to cool.
7. Serve with Cinnamon Whipped Cream.

Cinnamon Whipped Cream:

• 2 cups of chilled whipping cream
• 2 tablespoons of icing sugar also known as confectioners sugar
• 1 teaspoon of cinnamon or more to taste
• 1 teaspoon of vanilla extract

Whip all the ingredients together until stiff peaks form. Serve over pear spice cake.

Bread for the Journey

 I Am Standing on the Sea Shore

I am standing on the sea shore,

A ship sails in the morning breeze and starts for the ocean.
She is an object of beauty and I stand watching her
Till at last she fades on the horizon and someone at my side says:
“She is gone.”

Gone! Where?
Gone from my sight – that is all.
She is just as large in the masts, hull and spars as she was when I saw her
And just as able to bear her load of living freight to its destination.
The diminished size and total loss of sight is in me,
not in her.

And just at the moment when someone at my side says,
“She is gone”,
There are others who are watching her coming, and other voices take up a glad shout:
“There she comes”
– an that is dying.

Bishop Brent
1862 – 1926

~

Some of you may be facing the death of a loved one and I found this poem to be encouraging. I hope you do, too. Walking down the path of death with a loved one is difficult. Our God in His love gives us the comfort we need to make it through this difficult journey that is hard to understand on this side of our lives. Thankfully Jesus comforts us with these words;

~

John 14:1-4 ~ “Do not let your hearts be troubled. Trust in God, trust also in me. In my Father’s house are many rooms; if it were not so, I would have told you. I am going there to prepare a place for you. And if I go and prepare a place for you, I will come back and take you to be with me that you also may be where I am.”

~

More words of comfort;

Psalm 48:14 ~For this God is our God forever and ever; he will be our guide even to the end.

~

Psalm 23: 4 ~ Even though I walk through the valley of the shadow of death, I will fear no evil, for you are with me; your rod and your staff, they comfort me.

~

Psalm 73:23-24 ~ Yet I am always with you; you hold me by my right hand. You guide me with your counsel, and afterward you will take me into glory.

~

John 11:25-26 ~ Jesus said to her, “I am the resurrection and the life. He who believes in me will live, even though he dies; and whoever lives and believes in me will never die. Do you believe this?”

~

May we all look to and cling to the Hope that will carry us through to the end.

Pumpkin Pie Cupcakes

When I saw different versions of pumpkin pie cupcakes popping up on Pinterest, I decided to give them a try.  I adapted my tried and true pumpkin pie recipe and we enjoyed the results.  They are like crustless mini-pumpkin pies. 

• 1 14 oz / 398ml can pumpkin purèe
• 3/4 cup brown sugar, packed
• 3 eggs
• 1 teaspoon maple flavouring (optional)
• 1 cup whole milk
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt

1. Preheat oven to 350°F.  
2. Line muffin cups with foil  (not paper) liners or spray with cooking oil.
3. In large bowl, combine pumpkin, brown sugar, eggs, maple flavouring  and milk. Mix well.
4. Combine flour, baking powder, baking soda, spices and salt...and add to pumpkin mixture.
5. Beat until smooth.
6. Fill each muffin cup about 3/4 full.
7. Bake for 20 minutes.
8. Cool completely in pan before removing.
9. Chill.
10. Top with slightly sweetened whipped cream before serving.

*The cupcakes rise while baking and sink in the center while cooling. 

Yield: 12 large muffins.

 

Tortellini and Cauliflower Bake

This casserole was inspired by a recipe called Cauliflower Tortelloni Cheese on Yummly Recipes. I tried it using beef tortellini, making my own cheese sauce and a combination of grated cheeses. With summer days coming to an end, there is a good feeling about going back to comfort foods in the kitchen.

Ingredients:

• 4 cups cauliflower, cut bite size
• 1 (350 g / 12 oz) package tortellini of choice
• 1 (280 g/ 10 oz)  package fresh spinach
• 1 1/2  cups combination of mozzarella, cheddar and Monterrey Jack Cheese 
• 2 Roma tomatoes, sliced
• freeze dried basil

Cheese Sauce:

• 3 Tbsp butter
• 2 cloves garlic, crushed
• 3 Tbsp flour
• 2 cups milk
• 1/2 tsp salt
• 1 1/2 cups combination of mozzarella, cheddar and Monterrey Jack Cheese
• 1 tsp freeze dried basil

Method:

1. Bring a large pot of salted water to boil. 
2. In the meantime, in a saucepan, melt butter, stir in garlic and cook 30 seconds, stirring. 
3. Add flour, stirring in with whisk, gradually adding the milk and stirring until smooth. Add salt, cheese and basil and continue stirring until bubbly. Set aside. 
4. To boiling water in large pot, add cauliflower and bring to boil again, then add tortellini.
5. Bring to boil once more, cooking cauliflower and tortellini 5 minutes, then add spinach and cook until wilted.
6. Drain and transfer pasta and vegetables into 2.5 liter /quart oven proof dish.
7. Pour cheese sauce over top and mix in. Top with grated cheese and tomatoes. Sprinkle with extra basil. 
8. Bake at 375 F for 20 - 30 minutes. Serves 5

Two Pan Cinnamon Rolls

Do we ever tire of trying new cinnamon roll recipes?  This is isn't that much different than any other dough recipe but you may have never tried to put cornstarch in your filling.  It helps the sugar and cinnamon to stay on the dough while it bakes instead of ending up in the pan....

and we all love the filling!

Bake up one pan for your family and share the other with your neighbour and tell them you are thankful for great neighbours!

• 1 1/4 cup warm milk
• 1/2 cup white sugar
• 4 tablespoons very soft butter
• 1/4 cup canola or other vegetable oil
• 3 large eggs
• 4 teaspoons instant yeast
• 1 teaspoon salt
• 5 cups flour

1. Put all ingredients in a mixer bowl in the order listed.  Use a dough hook to knead until the dough is smooth and satiny.  If you don't have a dough mixer, stir all the ingredients but the flour together and then stir in flour (2 cups to start and then adding until stirring becomes too difficult).  Turn the dough onto a floured surface and knead in remaining flour.
2. Cover the bowl with a plate larger than the opening or cover bowl with a plastic grocery bag.
3. Allow to rise until doubled.  Mix filling ingredients while it is rising.

Filling ingredients

• 1/2 cup very soft butter
• 1 cup white sugar
• 1 tablespoon cinnamon
• 2 tablespoons cornstarch

1. Stir all the ingredients together.
2. Roll dough out into a large rectangle 1/4 inch thick.
3. Spread filling over dough and roll up starting at the long side.
4. Cut into 24 rolls and place into 2 9X13 pans that have been greased or sprayed with cooking spray.
5. Let rise in a warm spot covered for one hour or until double.
6. Preheat oven to 325 F convection or 350 F.
7. Bake until golden brown.  (about 15 - 20 minutes)
8. Ice while still a bit warm.

Icing

• 1 cup whipping cream
• enough icing sugar to make a smooth spreadable icing.

Sweet and Sour Meatballs

My mom used to make sweet and sour meatballs for a weeknight supper and I always loved the pineapple and green pepper chunks in it. When I got married I soon realized that green peppers were not a favourite in this dish so I now omit them but we all still enjoy the pineapple. If your family don't care for pineapple or you just don't have any in your pantry they can be left out of the recipe and you'll still have a tasty sweet and sour meatball dish. I like to serve this over brown rice.

• 1 pound lean ground beef
• 1/4 cup fine bread crumbs
• 1/4 cup grated onion
• 1/2 tsp salt
• 1 egg
• 1 398ml can pineapple chunks, save the juice for the sauce.
• 1 1/2 cups liquid, fill measuring cup with pineapple juice and add water to make the 1 1/2 cups. If you are not using pineapple in the recipe just use water for the 1 1/2 cups of liquid.
• 1/2 cup ketchup
• 1/2 cup vinegar
• 1 cup brown sugar
• 3 tbsp soy sauce
• 1/2 tsp dry mustard
• 3 tbsp flour

1. Mix together ground beef, bread crumbs, onion, salt and egg.
2. Form into golf ball size meatballs and place on parchment lined baking sheet. 
3. Bake in 375º oven for 15 minutes.
4. While meat balls are baking combine remaining ingredients except for the pineapple chunks.
5. Whisk together until smooth and combined. 
6. When meatballs are done place in a casserole dish and add pineapple chunks.
7. Pour liquid mixture over and bake in 350º for 40 minutes. Serve over cooked rice.

Peach Melba Dessert Bars

A custard topping makes these peach topped dessert bars somewhat out of the ordinary.

The recipe is made in an 11x14 inch pan (a cookie sheet with edges) so it is nice for a large group.

I have also halved the recipe to fit a 9x13 inch pan.

• 1 cup unsalted butter
• 1 cup sugar
• 2  eggs
• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 small jar raspberry jelly
• 1 large can peaches, drained and thinly sliced (fresh peaches work as well)

Topping

• 1/2 cup sugar
• 2 egg yolks
• 2 cups sour cream
• 1 teaspoon vanilla

1. Blend flour and sugar, baking powder and salt in a mixing bowl,
2. Cut in margarine until crumbs are formed.
3. Add beaten eggs.
4. Press into the bottom of an 11x14 inch baking pan.
5. Carefully spread raspberry jelly over crust. This can be a bit tricky if the jelly is fairly stiff . You may want to warm the jelly a bit to make it easier to spread or drop jelly by small spoonfuls evenly all over the crust.
6. Arrange peach slices in tight rows over jelly, pressing slightly.
7. Bake at 350 degrees for 25 minutes.
8. Remove from oven.
9. Mix topping.
10. Pour over partially baked crust and return to oven.
11. Bake for 10 - 15 minutes or custard is set and a knife inserted into custard comes out clean.
12. Cool thoroughly. This should be stored in the refrigerator.
13. Serve with a dollop of whipped cream.

Chocolate Beet Cake

Are you wondering what to do with the last of the Beets in your garden?  I made this cake for a group this last weekend and not one person could detect the Beets and the entire cake was enjoyed by all.  Give it a whirl and let me know what your picky Beet eaters think.
I made this cake again last night.  ..making a few more changes to get the flavour and crumb just right.
It is moist and it stays moist!!
No beets in your garden?  Try canned beets. .but not pickled!!

• 6 medium beets, enough to make  1 1/4 cups mashed beets 
• 1 3/4 cups plus one tablespoon flour
• 1/2 cup cocoa
• 1/4 cup instant chocolate pudding mix (about 1/2 a small package)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 cup vegetable oil
• 2 teaspoons vanilla

1. Wash the beets well and remove all but 1 inch of the stems.  Cover with water and bring to a boil and then lower heat and simmer until tender.  Test the largest beet with a sharp knife.  The beets test done when the knife easily slides in.  Drain the beets and run under cold water and slip the skins off with your hands.  
2. Dice into large pieces and put into a food processor or blender and pulse until the beets are finely ground. If you do not have a food processor, mash with a potato masher until very finely mashed.
3. Measure the beets to make 1 1/4 cups. 
4. Preheat oven to 350 F.
5. In a medium bowl, sift together the flour, cocoa, instant chocolate pudding mix, baking soda, and salt.
6. In a large bowl, using a hand mixer beat the sugar and eggs together until thick.
7. Slowly add the oil, sour cream and beets and then the flour mixture and vanilla.
8. Pour into a greased 9 X 13 pan and bake for about 35 minutes.  Test with a toothpick. 

 Whipped Cream Icing

• 2 cups whipping cream 
• the remainder of a small package instant chocolate pudding mix (about a 1/4 cup)

1. In a medium bowl, beat the whipping cream with a hand mixer until frothy.
2. Slowly sprinkle in the instant pudding and continue to beat until thick.
3. Spread over the cooled cake and keep refrigerated.

Chocolate Puffs

Oh what a treat it was when my parents would come home from grocery shopping and I would see Mom pulling a bag of chocolate puffs out of the cardboard box. Cardboard boxes were often used to carry home the groceries instead of paper bags. And of course these treats were doled out sparingly, oh how I treasured each bite.
These chocolate puffs are not even close to perfect in appearance as those bought ones were but they sure taste good.
When I cut one to show you what the inside of the cookie looked like, the chocolate shell cracked just like the bought ones did when cut in half. This is a small recipe so no worries about having to store them although I think they would freeze well.

• 1/2 cup flour
• 1/4 cup whole wheat flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 3 level tablespoons butter, softened
• 3 level tablespoons brown sugar
• 1 egg
• 6 large marshmallows, cut in half
• Strawberry jam
• 10 ounces semisweet chocolate, chopped, I used good quality chocolate bars, 5 oz of dark chocolate and 5 ounces of milk chocolate. You can use what you prefer. 

1. In a medium size bowl whisk together both flours, baking soda, baking powder, salt, and cinnamon. Set aside.
2. Using your mixer, cream butter and sugar until light, beat in egg.
3. Add flour mixture and mix till combined.
4. Drop by spoonfuls on a parchment lined baking sheet. Dip the bottom of a cup in flour and press down the cookies to flatten.
5. Bake in a 350º oven for 9 minutes.
6. Remove from oven and top each cookie with a dab of strawberry jam and place a marshmallow half on top.
7. Bake another 2 minutes till marshmallows have softened.
8. Remove cookies from oven and using a metal spatula gently press down each marshmallow. 
9. Allow cookies to cool.
10. For chocolate coating, place chopped up chocolate in a bowl set over a saucepan of hot simmering water. Stir until melted.
11. Place one cookie at a time in the chocolate, using a spoon cover the cookies with chocolate, lift up cookie with a fork and tap on the edge of the bowl to remove excess chocolate. Place cookies on a wire rack set over a baking sheet. Cool cookies in fridge 15 minutes to allow chocolate to harden. 
12. Yield: 1 dozen delicious puffs

Raisin Bread or Raisin Apple Bread (Flashback Friday)

For some time now we have wondered how we could highlight some of the recipes we eagerly published when we began posting. There is something about going back and remembering those first steps of writing recipes out in our own words, plating, taking photos, and how we felt when we realized the unique kinship amongst us, even with some of us never having met in person. We do not ever want to forget those initial moments of delight when we saw there were readers who acknowledged our efforts. This is why it was difficult to know just how to re-publish some of the
recipes that, if nothing else, needed some order, some reformatting to how we currently post recipes.

So this is what we decided to do. Every Friday we will update a favorite recipe using our current, easier to read, format and most likely a new photo. In other words, the recipe will be edited and republished by simply changing the publishing date on the original. This method will not delete the comments along the way, yet we hope this will be a way to keep the recipes looking current and consistent in style.

So, for our first Flashback Friday, we would like to share a recipe first posted on July 23, 2008. It is a
variation of a recipe found in the Mennonite Treasury (page 26) and includes a twist with an apple filling that takes a raisin loaf a step further. 

Ingredients:

• ½ cup butter
• 1 cup milk
• 2 eggs
• ½ cup sugar
• 1 tsp salt
• ½ tsp cinnamon or rind of 1 lemon
• 4 – 4 ¼ cups flour, divided
• 2 Tbsp instant yeast*
• 2 1/2 – 3 cups raisins (rinsed with hot water) 

* about the yeast - the original recipe calls for 1 pkg yeast, letting it proof in warm water first. If you use water, adjust the milk or flour. 

Method:

1. Melt butter and add milk to a combined warm temperature.
2. Beat eggs and sugar, adding salt, cinnamon (or zest) and gradually the liquids.
3. Stir in 2 cups flour mixed with instant yeast.
4. Add rinsed raisins and then the rest of the flour, mixing until dough comes together. This works best with the dough hook attachment if you are doing it in a mixer.
5. Dust with extra flour if necessary to shape. Cover with tea towel and plastic bag and let rise at room temperature for about 1 –1 ½ hours.
6. Divide into two or three parts. If you are only making raisin bread, simply shape each part into a loaf. This will make two medium or three small loaves.
7. Cover and let rise until dough comes near the top of the loaf pan, about 45 – 60 minutes.
8. For a glossy look, beat an egg white with a fork and brush it over the tops, just before baking.
9. Bake in pre-heated 325 F oven for 30 – 45 minutes depending on size of loaf pan. Remove from pan to cooling rack while hot.

Apple Filled Raisin Loaf

Ingredients: same dough as for raisin bread

Filling for one loaf:

• 1 Tbsp butter
• 1 ½ - 2 apples peeled and chopped into small tidbits
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• 1 tsp cinnamon

Method:

1. Cook apples in butter for about 3 - 5 minutes, adding lemon juice, sugar and cinnamon. Let cool.
2. For one loaf, roll out one third of the raisin bread dough into about a 12x12 inch square.
3. Spread with apple filling, staying away an inch from edges, and roll up jelly roll style.
4. Place seam side down on a parchment paper lined cookie sheet and pinch ends under.
5. Cover and let rise for about 30 minutes.
6. Do an eggwash if desired just before baking. Bake in preheated 325 F oven for about 35 minutes. Allow to cool before dusting with icing sugar, if desired.

Pizza Pockets

It is that time of year again, where school starts, and lunches are being packed. Sandwiches are easily taken but switch it up with this healthier version of Pizza Pockets.

Dough:

• 4 cups whole wheat flour
• 4 cups unbleached flour
• 2 tablespoons instant dry yeast
• 2 tablespoons sugar
• 1 tablespoon salt
• 3 tablespoons olive oil (can use vegetable oil)
• 3 cups warm water
• 1 beaten egg, for egg wash

1. Combine the whole wheat flour, dry yeast, sugar, salt.
2. Add the warm water, and oil.
3. Stir well.
4. Add enough of the all purpose flour a little at a time to knead into a smooth and soft dough.
   You may not need all the of flour, or you may need a bit more, depending on the humidity.
5. Let the dough rest for 10 minutes.
6. Roll out the dough and cut into 6" circles.
7. Fill with desired amount of filling.
8. Moisten the edges of the dough and fold over to seal well.
9. Cover with a damp cloth.
10. Let rise for 30 minutes.
11. Prick the tops with a fork, brush with beaten egg.
12. Bake @ 400 about 15-20 minutes or until golden brown and it sounds hollow when tapped.
13. If you have any dough left over, just form them into buns, let rise 30 minutes and bake the same as the pizza pockets.

Filling:

• 1 lb. ground chicken or turkey
• 4 cups of sliced mushrooms
• 2 cloves of garlic
• 1 red pepper chopped
• 2 cups tomato sauce
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 cup low fat Parmesan cheese
• 2 cups low fat Mozzarella cheese
• 3 green onions chopped

1. Brown the ground chicken with the mushrooms, peppers and garlic
2. Add the tomato sauce, herbs, seasonings.
3. Simmer 10 minutes.
4. Cool slightly.
5. Add the green onions and the cheese.

Put desired amount of filling into the prepared circles. The yield for the pockets is determined by how much you put in. Also the filling can be very versatile, switch things up a little to your liking.

Sierra Crackers

Note to Sierra: I'm not sure you will see this recipe but I named it for you! I was really sorry to miss you at the MCC Relief Sale ... I did look for you but didn't find you!

It is getting easier to buy Gluten Free products and crackers are one of the easier things to find that taste good but GF products are expensive and sometimes its just nicer to be able to make them yourself !

This cracker is quick, easy and loaded with healthy nutrients.

Ingredients

• 1/4 cup gf oatmeal flour
• 1/4 cup almond flour or ground almonds
• 1 tbsp ground flax seed
• 3 tbsp ground sunflower seeds
• 1/4 cup brown rice flour
• 1/4 cup tapioca flour
• 2 tbsp olive oil
• 1/4 cup plus 1 tbsp water
• 1/2 tsp salt
• sesame seed for topping

1. Measure dry ingredients into bowl and mix thoroughly
2. Stir olive oil and water in a cup
3. Pour liquids into dry ingredients and mix with a spoon until ball forms
4. Place ball of dough onto a piece of parchment paper , flatten dough with hands , cover with a piece of plastic wrap and roll out the dough between parchment paper and plastic wrap until quite thin -- keeping sides as rectangular as possible.
5. Sprinkle with sesame seeds and press them down under plastic wrap.
6. Cut into desired shapes using knife or pizza wheel works well.. (cut but do not separate crackers)
7. Slip parchment paper with crackers onto a cookie sheet.
8. Bake at 350 degrees for 20 minutes.
9. Let cool , then separate crackers.
10. Enjoy plain or with cheese or desired toppings.

Creamed Peas

Creamed peas is a simple dish to make. Delicious served over mashed potatoes with plain fried ground beef or meatloaf. It is a great way to get your children to eat vegetables. Creamed carrots, green beans, or corn would be really good too.

• 3 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dry mustard
• 1 cup 10% cream
• 2 cup peas, cooked

1. Melt butter, whisk in flour, salt, pepper, and dry mustard until smooth.
2. Add cream slowly, stirring continuously until thickened.
3. Pour over peas and it's ready to serve.
4. Serves: 4

*I call this comfort food, I served it to my children when they were younger and when served like this they would eat all the peas and ask for more. First you put a bed of mashed potatoes on your plate, then fried ground beef and top with creamed peas. Enjoy!

Roasted Chicken with Raisin Bubbat

 

This is an old fashioned Mennonite method of stuffing a hen . . . no onions, no celery or sage.  The stuffing is similar to a raisin bread,  a little of the sweet and savory blend.

Ingredients:

•  3 - 4 lb roasting chicken
• 1 tsp salt
• pepper
• Laurie's seasoning

Stuffing (Bubbat)

• 1 1/2 cups flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup raisins
• 1/2 cup chopped prunes
• 1 egg
• 1/4 cup melted butter
• 3/4 cup milk

Side dish (optional)

• potatoes, peeled and quartered
• carrots, peeled and cut into one inch pieces
• 2 Tbsp butter, melted
• 1 1/2 apples, chopped
• 2 Tbsp frozen orange juice concentrate
• 1 cup chopped dried fruit of choice (raisins, prunes, apricots)

Method:

1. Wash chicken and pat dry with paper towel.
2. Spray roaster (black speckled enameled works well) with cooking oil and place chicken in roaster. Season.
3. Mix dry ingredients for stuffing. Add mixed liquids and dried fruit.
4. Spoon into cavity of chicken as much as possible, include the area by the thighs, by going under the skin. You can tie the legs together with kitchen twine. If there is any stuffing left, put it into a small baking dish and bake alongside of roaster for the final 30 - 45 minutes.
5. Bake chicken at 350 F for 1/2 hour uncovered. Cover with lid and continue baking for 1 1/2 to 2 hours. Check in between to see if any liquid needs to be added. (maybe 1/2 cup water or chicken stock)
6. In a small saucepan, cook apples in butter until tender, about 5 minutes. Add orange juice concentrate and dried fruit. Sprinkle with salt and pepper. Cook a few minutes, until juices are gone. Stir into prepared potatoes and carrots, before adding to the roaster to bake alongside of the chicken for the final hour.
7. Remove chicken and vegetables to platter. Place roaster on stove top to make a quick gravy.(in a small jar or gravy shaker, mix up 1 - 2 Tbsp flour with 1 cup water and add to drippings, stirring over medium heat until it cooks.)
8. To serve, it is easiest to serve family style by putting it on the table as is. OR, if you like, you can take it apart, slice the breast pieces, remove the Bubbat and slice it too.

 

 

Bread for the Journey

 Faith ~ Believing Without Seeing

We often say, "I'll believe it when I see it."  But God says just the opposite...that we will see it when we believe it.  

True faith is finding certainty in uncertain territory. We step forward...toward what is not fully known or seen.  That is why it is called faith.

There are times we can't see what the road ahead looks like.  In fact...it may look like we are stepping off at the deep end. But faith is visualizing the future. It's believing it before it can be seen.  It is that first step into the unseen that proves we have faith. As we move forward we will see God open the way.

I was challenged by Hebrews 11:1 some weeks back...and have been thinking about it since.  If you are like me...fear often wins over faith.

Here's the challenge for me (and maybe for you)...to start moving even if I can't see what lies ahead and trust God!  

Aebleskiver (Danish Pancake Balls)

We first enjoyed these novel pancake balls when we visited the picturesque Danish village of Solvang, California. My husband bought his own pan to make them at home before we were married. We still have that pan and enjoyed these a few weeks back.

The next time we make them we will experiment with our own flour mix instead of using Bisquick but for now here is the Bisquick recipe.

Ingredients:

• 5 eggs, separated
• 2 cups bisquick baking mix
• 3/4 cup milk
• Butter
• Confectioners Sugar (Icing Sugar)
• Applesauce 
• Fruit Syrup or Maple Syrup (optional)

1. Separate your eggs.
2. Beat egg whites in large bowl on high speed until stiff; set aside.
3. Blend egg yolks, baking mix and milk in mixing bowl on low speed. Fold egg yolk mixture into beaten egg whites.
4. Butter each cup in aebleskiver pan. Heat pan over medium heat. 
5. Fill cups 2/3 full with batter.
6. Cook until bubbly; turn carefully with small spatula or fork.  Cook other side until golden brown.
7. While warm, sprinkle with sugar.
8. Serve with applesauce and syrup if you desire. 

Note: Next time we thought it would be nice to add a little vanilla and or sugar to the batter.

Fresh Potato and Green Bean Chicken Casserole

Are you curious to know what we eat when we haven't made a plan for dinner?  This time of year it is so simple to walk out to the garden and pick a few fresh vegetables.  

That is what I did one day last week. Granted it is not the prettiest dish to serve but the flavours are wonderful.  You can substitute the chicken for some sausage or bacon or eliminate the meat all togehter.  I had one poached chicken breast to use up from making chicken noodle soup.

The potatoes are ready to dig up and my green beans and onions and cucmbers and peppers are ripe and we can hardly keep up to them.  This is the casserole I put together...using the fresh herbs I am growing as well.  This recipe serves four so double it for a family meal. 

• 1 diced large poached or grilled chicken breast, sausage or bacon
• 1 onion sliced
• 1 tbsp butter
• 4 medium fresh potatoes, scrubbed with skin on
• 4 cups cut green beans
• 1/2 cup heavy cream
• 2 tbsp. fresh summer savoury or 1 tablespoon dried
• salt and pepper to taste
• 1/2 cup parmesan cheese

1. Heat the butter in a heavy enamelled cast iron pot or casserole dish. If you are using a  casserole dish add the melted butter.  I have not tested this in a casserole dish. Heavy enamelled cast iron pots always work so well.  They allow food to develop a caramel edging on the potatoes without burning.
2. Slice the onion and potatoes and place in the bottom of the pot, add the diced chicken, and the green beans on top of that.  I could not live without my mandoline...do you all use one too?
3. Pour the cream over it all and sprinkle the summer savoury on top.  Season with salt and pepper and sprinkle with the parmesan cheese.
4. Bake at 350 for 2 hours. Remove lid and allow the cheese to brown in the last 30 minutes.  Serve with fresh veggies.

Corn Chowder Soup

It's the time of year where we are known far and wide for our high-quality Chilliwack Corn.
Every fall I can't wait to dig in and pull the last of the fresh potatoes, carrots, onions and of course fresh corn. This year is been extra special, as we have our own fresh corn.
Corn Chowder Soup has been a favorite for years. It brings back memories to many ski vacations.
I will give you the original recipe, whereas I actually double all the vegetables. We all like our soup thick.

Ingredients

• 4 cups cubed potatoes
• 2 cups carrots, sliced
• 2 cups celery stalks, sliced
• 2 medium onions
• 2 green peppers
• 1 pound bacon or substitute 1 1/2 pound farmer sausage. ( approximately 1 ring) cut into bite-size pieces
• 2 - 10-ounce tins creamed corn ~ I use fresh corn from about 4 large cobs.
• 2 - 10-ounce tins cream of celery soup
• 2 - 10-ounce tins cream of mushroom soup
• 2 quarts milk
• 1/2 teaspoon crushed red pepper

1. Cook potatoes, carrots, and celery together in a small amount of water.  Drain. 
2. Saute' onions, green peppers and meat.
3. Place meat, vegetables, and remaining ingredients into a large soup pot.  If using fresh corn, cook and remove kernels.  Heat slowly as milk tends to scorch easily. Stir often.  

Tip: Reheat the chowder in the microwave to prevent scorching.

Cut, Chop and Saute'

You can almost taste this. Imagine the aroma in your kitchen. Hope you can all get out there and find some fresh Chilliwack Corn.  I freeze this soup. No soup tastes as good as fresh, but when one does not have the fresh produce in winter, this is second best.