Hot German Potato Salad

Sometimes I just want something a little different to serve as a side dish besides the same old usual fare that I always make. Then I was reminded of this dish I had as a young married woman eager to learn all the tricks of the trade in the kitchen.
I used to work in an Elderly Person Care Home for 15 years, and we had amazing cooks there, who cooked home made food that was familiar to the people that lived there.
One of the things I really enjoyed was when they served Hot German Potato Salad. This was not something that my mother made so I asked for the recipe and got the usual reply. 'Oh, a little of this and a handful of that'......sheesh, I was a new aspiring cook, I needed more details than that. What in the world does a little of this or that even mean? With many years of cooking experience, I now know what she means and I tried to recreate it and this is what I came up with. Just a little different than the same old...

• 1/2 lb of bacon
• 6 green onions, sliced
  
• 1 small green pepper, chopped
  
• 6 cups potatoes, cooked and sliced
• 1/3 cup vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
  
• lots of pepper, to taste
• 1 egg, beaten

1. Fry chopped bacon until crisp; add onion and green pepper.
2. Drain at least 1/2 the fat.
3. Mix vinegar, seasonings and egg; stir into bacon.
4. Stir in potatoes and heat through.
5. Enjoy with some smoked sausage or ham, cole slaw and baked beans.
   

Chocolate and Peanut Butter Eclair Dessert

We celebrated hubby's birthday with family today and this was his 'birthday cake' request. It kind of tasted like a creamy peanut butter cup.
I know there are other versions of this dessert but this is the one I chose to make. A great 'make ahead' dessert.

• 1 3/4 cup milk
• 1 pkg (4 serving size) vanilla instant pudding
• 1/4 cup creamy peanut butter
• 3 cups of whipped cream or cool whip
• 2 packets of graham wafers (approx 63)
• 6 squares (1 oz each) of semi-sweet baking chocolate
• 3 tablespoons butter

1.  Whisk milk and pudding together until well blended, approx 2 min
2.  Add peanut butter and mix well
3.  Gently stir in the whipped cream till blended
4.  Layer 1/3 of the graham wafers in a 9" x 13" pan breaking up some of the wafers to fit.
5.  Pour half of the pudding mixture on top of graham wafers
6.  Repeat layers and finish with a layer of wafers
7.  Microwave chopped up chocolate and butter in a bowl for 1 minute, stir and microwave for another 30 seconds. Stir till smooth.
8.  Spread immediately over top layer of wafers
9.  Refrigerate at least 8 hours. Take out of fridge about 1/2 hour before serving. 
10.  Store leftovers in fridge.

Dutch Red Cabbage with Apples

I am grateful to Lana S. for this recipe. Our family loves it with chicken, turkey or pork roast dinners. I say, people who don’t care for it haven’t tasted it!

• 1/2 onion, chopped
• 1 small or 1/2 large red cabbage
• 2 apples, chopped
• 1/4 cup vinegar
• 1/2 cup sugar
• 1 teaspoon salt

1. Saute onion in a small amount of oil and stir frequently, cooking on medium heat until onion is soft.
2.  Cut cabbage into wedges and chop thinly. Add cabbage, vinegar, sugar, salt and then the apples to pot. 
3. Continue cooking, (turn down heat) stirring every once in a while, until cabbage is soft and apples have turned the same color as the cabbage. (about 1 hour) You can make this a day ahead and reheat. Enjoy!

Pumpkin Swirl Cheesecake with a Gingersnap Crust

This dessert is perfect for fall, especially if you love pumpkin but can't decide between pie and cheesecake.

The texture and flavor are perfect with the creamy filling and crisp gingernsap crust.

Gingersnap-Walnut Crust

• 1 cup gingersnap crumbs
• 1 cup graham wafer crumbs
• 1/2 cup walnuts 
• 1/4 cup sugar
• 1/3 cup melted butter

1. Combine all the ingredients and press into the bottom and 1 inch up the sides of a 10-inch springform pan.  Bake in a 350 F. oven on the center rack for about 7 minutes or until the crust is fragrant.  
2. Remove from oven and cool while making the filling. Once cool, wrap the bottom and the edges of the pan in foil to catch any drips that might escape the pan. Leave oven on at 350 F.

Pumpkin Swirl Filling

• 3  8 ounce/250 gram packages cream cheese, softened
• 1 1/2 cups sugar
• 3 tablespoons flour
• 6 eggs, room temperature (divided)
• 1 1/2 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
•  15 ounces / 2 cups  pure pumpkin puree

1. Place a large pan of hot water on the bottom rack in the oven.
2. Beat cream cheese in a large bowl with a mixer until smooth.  Add sugar and flour and beat until smooth.  
3. Turn mixer to lowest speed add the vanilla and then five of the eggs one at a time, until all five eggs have been added.  Measure 2 1/2 cups of batter and place in another bowl. 
4. To the remaining batter add the last egg and all the spices and the pumpkin.  Stir slowly until combined. 
5. Put 1/2 of the pumpkin cheesecake mixture into the cooled crumb crust, then 1/2 of the vanilla cheesecake mixture and repeat.  Do not swirl until all the filling has been added.
6. Use a knife to gently swirl through the batter. 
7. Place the cheesecake on the rack above the water bath, not in the water bath.  
8. Bake for 20 minutes and then lower temperature to 300 F for about 60 more minutes.
9. The cheesecake is done with the center is still a bit jiggly but almost set.  I use an instant thermometer to be sure.  Cheesecake is done at 150 F.
10. Turn off the oven but leave the cheesecake in oven with the door partly open for about 20 minutes.
11. Remove from oven and run a knife around the edge to help keep it from cracking.  
12. Cool on a rack completely before chilling.  Once it is chilled, wrap well and refrigerate until ready to serve.  Cheesecake is best made at least one or two days ahead.  

Christmas Cake

Some things take time and Christmas cake is one of those things.
I remember my mom gathering all the ingredients for Christmas cake and stirring together a big bowl of jewel like glazed fruits. This usually took place during October. Once baked and well wrapped the little cakes were put into a cool place until the Christmas season. Mom would sometimes wrap up a cake in brown paper, tie it with a ribbon and give it as a gift.
This recipe has no nuts in it and there is no brandy in the cake, but there is a step in the directions that calls for dipping cheesecloth in apricot brandy and then wrapping each cake it the cheesecloth. The brandy helps to preserve the cake, but you can omit this step.
You still have time to bake Christmas cake.

• 2 3/4 pounds raisins (approx. 7 cups)
• 2 pounds glazed cherries, cut in half (I like to use the mixed red and green ones)
• 2 3/4 pounds glazed mixed fruit
• 1/2 cup pineapple juice
• 1 1/2  cups flour

1. In a large bowl stir together all fruit.
2. Drizzle pineapple juice over fruit.
3. Add flour and stir to dredge the fruit. 
4. Set mixture aside.

• 2 1/2 cups margarine, room temperature
• 1 cup golden corn syrup
• 1 cup apricot jam
• 12 large eggs
• 4 1/2 cups flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon cloves

1. Cream margarine. Add syrup and jam and mix well.
2. Add eggs one at a time and beat well.
3. Sift dry ingredients together. 
4. Mix into creamed mixture.
5. Pour creamed mixture over fruit and stir with a wooden spoon until fruit is well incorporated into the creamed batter. 

Preparing pans:

1. As you can see in the photo I am using very old cake pans. They are thin with a removable bottom. You can use any pans or even soup tins, but you do need to still follow the instructions for lining pans. 
2. Line pans with 3 layers of brown paper. I cut clean brown bags for this.
3. Next cut parchment paper and line the whole pan. The cake will bake on the parchment. The brown paper helps to prevent burning and makes for even baking.  
4. Divide the batter between the pans. Level with the back of a spatula. 
5. Heat oven to 275ºF. Place a pan of water on the bottom shelf of oven. This is very important as it helps to keep the cake moist. 
6. Place cakes on middle rack in oven. Bake for 5 hours. 
7. After 2 hours in the oven, lay a piece of brown paper, or parchment paper with tin foil over it to prevent over browning. 
8. Add more water to water pan if it dries out during baking.
9. Once baked, cool cakes in pans.
10. When totally cool, remove cakes from pans. Remove brown paper and parchment.
11. Cut each cake into 4.
12. Optional step: cut a sheet of cheese cloth into pieces that will wrap around each cake. Pour enough apricot brandy over the pieces of cheese cloth and let soak. Wrap each piece of cake in a single layer of brandy dipped cheese cloth. Wrap as you would a gift. 
13. Now wrap each cake in saran wrap. If you have used the cheese cloth wrap saran right over it. If not just wrap cake. Now wrap all cakes once more in saran.
14. After double wrapping in saran, wrap each cake in foil. 
15. Store in a container (I used cookie tins, but you could use a box or Tupperware) Place in a cool place where temperature stays even, or in the refrigerator. 
16. Allow cake to 'rest' for at least 6-8 weeks. After this freeze or keep in refrigerator. 

Cakes wrapped in cheesecloth. 

Lasagne

I think we can all admit...it's the season to change a few of our cooking routines. I sort of like the thought of cleaning up the BBQ and letting the garden take care of itself for the winter months meanwhile, we can cook up some of those warm comfort foods that remind us of the cooler days to come. Today I want to share with you our favorite lasagne dish, which brings comfort on any cold rainy or snowy day. This recipe takes a bit more effort, but if you make it in advance, you have the rest of the day to relax.

Lasagne

• one pound farmer sausage
• 1 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1  (28 oz) can crushed tomatoes
• 2  (6 oz.) cans tomato paste
• 2  (6 oz.) canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoon dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 4 tablespoon chopped fresh parsley
• 12 lasagna, oven ready.
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Method:

1. In a large Dutch oven, cook chopped sausage, ground beef, onion, and garlic over medium heat until well browned.
2. Stir in crushed tomatoes, paste, sauce, and water.
3. Season with sugar, basil fennel seeds, salt, pepper, and 2 tablespoons parsley.
4. Simmer covered, for about 1 1/2 hours, stirring occasionally.
5. In a mixing bowl, combine ricotta cheese with egg and remaining parsley and salt.
6. Preheat oven to 375 degrees.
7. Assemble: spread 1 1/2 cups of meat sauce in the bottom of a 9x13 baking dish.
8. Arrange 6 noodles lengthwise over meat sauce.
9. Spread with one half of the ricotta cheese mixture.
10. Top with a third of mozzarella cheese slices.
11. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
12. Optional; Cover with foil to prevent sticking or spray foil with cooking spray.  Make sure the foil does not touch the cheese.  I usually do not cover mine with any anything.
13. Bake in preheated oven for 25 minutes or until all the cheese is melted and slightly browned.
14. Bake it longer 45-60 minutes if lasagne has been refrigerated for a few hours.  Bake until heated and cheese has melted on top.

It's easy to make in advance, up to a day or two, and warm it up as family or company arrives on the doorstep.  Complement it with your favorite salad and my favorite bun recipe.

Maid Rite Burgers

If you are from Iowa, you will know exactly what 'maid rites' are!  They are a loose meat sandwich, made famous almost a century ago by Fred Angell, who opened a chain of restaurants in Iowa called Maid-Rite.  They were the first restaurants to have car-hops and drive-in service in the USA...and their trademark sandwich was what put them on the map.  86 years later, the company is still going strong!  On a recent trip to Iowa, we were served maid-rite sandwiches at my brother's home for lunch.  He told us the story behind the burger...and my sister-in-law shared her recipe.  So today I am sharing a copykat version of the original Midwest icon...served with corn-on-the-cob in true Iowa style.  They are not quite a burger...not really a sloppy-jo...but simply seasoned ground beef on a warm bun.  And apparently they are always served with dill pickles...and a spoon, just to be sure you get every last bit of meat.

• 1 pound lean ground beef
• 1 onion, chopped
• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 tablespoon vinegar
• 1-2 teaspoons prepared mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chicken broth

1. Saute ground beef and onions until meat is crumbled and evenly browned. (Use a potato masher to stir while cooking.)
2. Drain juices.
3. Add all remaining ingredients and simmer for about 45 minutes, or until most of the juice is gone.
4. Serve on warm buns, with mustard and pickles.

Tasty and tender!

Deb's Fleisch Perishky / Meat Buns

I had a fun baking 900 meat buns. Yes, that is right, this is not a typo, we made 900 meat buns for my sister by loves nieces wedding this past fall. 

We used her sister's recipe which I modified just a little. 

It makes 75 Dozen 2" in size.  Personally, I like them a bit bigger.

However, 1 recipe of dough using 3 lbs of ground beef makes about 300 meat buns.  

The recipe can be cut in half easily to make less. But believe me, 300 meat buns get eaten rather quickly. Especially at Christmas time. 

This was not a one person job, I had help from my brother, sister by love and their girls. It is always more fun doing it as a group. I made the dough recipe 3 times, the meat filling recipe 2 times, and 1 recipe of sauerkraut and bacon. 

Now that Christmas is approaching, get your friends and family together and make a batch or two. Put on the Christmas carols and hot cocoa and have fun together. Feel free to half the recipe which is very easily done if you don't need a large quantity. 

Dough

• 1 cup warm water
• 5 cups warm milk
• 1/2 cup margarine
• 1/2 cup lard
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons instant yeast
• 1 egg
• about 12 cups of flour divided

1.  In a large bowl add about 9 cups of flour, sugar, salt and dry yeast. Mix well.
2. Add the lard and margarine and mix with a pastry blender to cut the fat into pea sized pieces. 
3. Add the warm water, milk and beaten egg. Place the bowl of dough in a sink of warm water for about 15 minutes until the dough bubbles.
4. Continue adding the remaining flour until you have a soft dough. You can do this by hand or in a large dough mixer with a dough hook.
5. Let rise until double in bulk for about 45 minutes.
6. Take a piece of dough, roll thin, and cut with desired size cookie cutter. 
7. Fill with the following fillings, pinch the seams together. Using about 1 rounded teaspoon. 
8. Let rise on greased pans or pans lined in parchment paper for an hour. 
9. Bake at 400 for 15 minutes or until they are browned to your liking. 
10. These freeze very well by placing them in zippered plastic bags. Remove as much air as possible.
11. If you want to use both filling options as written, you have to make 2 recipes of dough. 

Meat Filling

• 3 lbs of lean ground beef
• 4 envelopes of onion soup mix
• 2 tablespoons flour
• enough water to make a thick gravy
• 2 cups of dried fine breadcrumbs ( I did not use the full 2 cups)
• black pepper to taste. No need to add salt since the soup mix is salty enough.

1. In a very large frying pan, brown ground beef but do not drain. 
2. Add the onion soup mix and flour. 
3. Add enough water to make a thick gravy about 2 cups.
4. Simmer about 40 minutes.
5. Sprinkle in enough breadcrumbs to absorb the gravy. 
6. Cool filling. 

Sauerkraut Filling

• 1 pound bacon, finely diced
• 2 medium onions, finely diced
• 2 - 2-litre jars of sauerkraut, drained and rinsed

1. In a large frying pan, brown the bacon, drain most of the fat but leave a little, maybe 2 tablespoons.
2. Add the onion and cook until the onions begin to soften.
3. Add the drained and rinsed sauerkraut and continue to saute until the cabbage takes on a light brown colour. 
4. Cool.
5. Follow baking instructions for the meat buns. 

Apple-Raspberry Bars

 These bars have a nice shortbread like base with an almond flavor. I saw this recipe in my grocery store flyer and cut down on the sugar and spices from the original recipe.

Ingredients:

• 1 cup all purpose flour
• 1 cup almond meal
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2/3 cup + 1 tablespoon sugar
• 1/2 cup butter, melted and cooled
• 1 egg
• 1 teaspoon lemon zest
• 1/4 teaspoon almond extract
• 2 large apples, cored, peeled, and sliced very thin
• 6 ounces raspberries
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Method:

1. Preheat oven to 375 degrees F.
2. Grease a 9x9 inch baking dish.
3. In large bowl, whisk together the flour, almond meal, salt, baking powder and 1/3 cup of the sugar.
4. In small bowl, whisk melted butter, egg, lemon zest, and almond extract until smooth.
5. Pour this mixture over the flour mixture and work with hands to make a soft dough.
6. Pat 2/3 of the dough in pan, pricking it all over with a fork.
7. Bake until browned, 15-20 minutes.
8. In large bowl, toss fruit with spices and 1/3 cup sugar.
9. Drop the sugared fruit evenly over the bottom crust that has just browned.
10. Crumble remaining dough on top of the fruit.
11. Sprinkle with remaining 1 tablespoon of sugar.
12. Bake until top is golden brown, 30-35 minutes.
13. Cut into bars.
14. Store any leftovers in airtight container.

Yield: 9-12 bars

Apple Sticks

These apple sticks are a nice treat for fall when the apples are plentiful. Use your favorite apple and cheddar cheese. Make sure you have caramel sauce/ice cream topping available to dip the 'sticks'.

• 3/4 cup flour
• 2 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon cheddar cheese, shredded
• 3/4 cup apples, shredded
• 3 tablespoons milk
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• Caramel sauce/ice cream topping

1. Whisk together the first 4 ingredients.
2. Cut in butter and stir in cheese.
3. Stir in apples and milk.
4. Knead just enough to form into a ball. 
5. Using a dusting of flour on counter roll out dough to 1/4" thickness.
6. Cut into finger lengths approximately 1" wide.
7. Deep fry in hot oil until golden brown. ( I fried 4 sticks at a time, this takes 2 minutes)
8. Place on paper towels to absorb excess oil. 
9. Mix together 2 tablespoons sugar and 1/4 teaspoon cinnamon on a plate. Roll each apple stick in the mixture coating each side.
10. Serve warm caramel sauce in individual little bowls for each person for dipping.
11. Yield: 15 apple sticks (in case someone is counting not all the apple sticks made it to the serving tray for photos.

Bread for the Journey

In our women's Bible study we are being encouraged to seek God with our whole heart;

to learn to know Him through and through 

so that we will be protected from the deception of the evil one 

who is on the prowl to sabotage God's work in us.

Only through knowing His Word can we equip ourselves to live a godly life.

The following passage written by David expresses my heart's desire.

Psalm 119 : 1-11

Blessed are the undefiled in the way,

Who walk in the law of the LORD

Blessed are those who keep His testimonies,

Who seek Him with the whole heart!

They also do not sin;

They walk in His ways;

You have commanded us to keep your precepts diligently.

Oh that my ways were directed to keep Your statues:

Then I would not be ashamed,

 when I look into all Your commandments.

I will praise You with uprightness of heart,

When I learn Your righteous judgments,

I will keep Your statures;

Oh, Do not forsake me utterly!

How can a Young man cleanse his way?

By taking heed according to Your Word.

With my whole heart I have sought You;

Oh let me not wander from Your commandments!

Your Word I have hidden in my heart,

That I might not sin against You.

Blessed are You, O LORD!

Teach me Your statutes.

With my lips I have declared all the judgments of Your mouth.

I have rejoiced in the way of Your testimonies, as much as in all riches.

I will meditate on Your precepts,

And contemplate Your ways.

I will delight myself in Your statues;

I will not forget Your word.

Will you make this your desire as well?

Apple Fritter Rings

It's autumn and we are enjoying apples every-which-way these days.  Once a year we have apple fritters...this year they became apple ring fritters.  I used a mandolin slicer to get thin (1/3 inch) slices and a dollar store apple corer to remove the core.

Apple Ring Fritters

• 1 1/4 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 2 eggs
• 3 large tart apples
• 1 1/2 cups vegetable oil
• 1/4 cup sugar 
• 1/2 teaspoon cinnamon

1. Blend flour, baking powder and salt in a mixing bowl.
2. Beat eggs and add milk; pour into flour mixture, stirring until smooth. 
3. Peel, core and cut apples into thin slices.
4. In an electric skillet or a heavy frying pan, heat oil to 375°. 
5. Dip apple rings into batter to coat and place into hot oil.
6. Fry several at a time until golden...turning over to cook on both sides. 
7. Drain on paper towels. 
8. Combine sugar and cinnamon and sprinkle over hot fritters.  Or, serve warm with syrup.

Yield: about 18 - 24 fritters

And just for the fun of it...I tried apple ring pancakes using the very same method.

• Peel the apples. 
• Remove core. *If you do not have a corer, slice first and then use a biscuit cutter to cut out center circle.
• Slice thinly.
• Dip each apple slice into your favorite pancake batter. (I added 1/2 teaspoon cinnamon to the batter).
• Transfer the apple slices to greased and pre-heated skillet. 
• Cook on medium heat for 1 to 2 minutes, and then flip. 
• Cook until golden brown.
• Drizzle with syrup and enjoy!

 Both the fritters and the pancakes were great.  My pick?  The fritters, of course!

Breaded Chicken Fingers Gluten Free

For Flashback Friday, I pulled up this recipe I first posted here  in June of 2012 ... I recently made them again ... and tried baking them instead of frying  -  baking instead of deep frying will be my preferred method from now on ...  I have a new oven that has the convection option which I have never had before and I am loving the difference  it makes in meat and vegetables.

• 6 skinless chicken breasts -- ( or about one per serving) 
• 1/2 cup milk
•  1 crushed clove of garlic 
• 1/2 loaf of gluten-free bread crumbs.  
• 1 cup  starch (cornstarch, arrowroot, tapioca, sweet rice, potato - or a combo)  spiced  to taste   ( I use salt, pepper, anise seed, a little Thyme) 
• 2 slightly beaten eggs
• oil - for drizzling

1. Marinate chicken in ziplock plastic bag with milk and garlic clove for about 2 hours -- or longer 

2. Drain chicken  and cut breasts into 1/2 -3/4 inch wide strips

3. Place bread crumbs, starch,  and eggs in three separate bowls

4. Assembly line fashion --  dip each 'chicken finger' first into spiced starch then into eggs then roll in the breadcrumbs 

5.  Arrange on baking sheet, lined with parchment and bake at 400 degrees convection oven for 30 minutes, or until crumbs are nicely browned.  (I drizzled a bit of oil over each piece before putting in oven)
6. Serve hot !   Delicious !!!

Lemon Ricotta Sweet Bread

More than fancy rich cakes, I'm a softie for breads of all kinds . . . how they look and taste, especially shared with someone over a cup of coffee. There will always be some room for that.

Ingredients:

• 1/4 cup sugar
• 2 eggs
• 1/4 cup butter, soft 
• 1/2 cup sour cream
• 1 cup warm water
• 4 cups flour, divided
• 1 1/2 Tbsp instant yeast
• 1/2 tsp salt

filling:

• 2 cups ricotta cheese
• 3/4 cup icing sugar (confectioner's)
• 4 Tbsp instant lemon pudding (or vanilla pudding and 1- 2 tsp of lemon jello crystals)
• lemon zest/rind from 1 lemon
• pinch of salt

glaze:

• 1/4 cup butter
• 1/3 cup sugar
• 1/4 cup sour cream 
• juice from one lemon

Method:

1. In mixing bowl beat sugar and eggs, then beat in the butter and sour cream. 
2. Add warm water, 1 cup flour and yeast and salt, blending well.
3. Continue adding flour, using dough hook attachment or with a strong wooden spoon, until dough can be shaped into a large soft ball. 
4. Cover and let rise for one hour.
5. Prepare filling by mixing all of the ingredients in a small bowl.
6. Divide dough in half and roll each out to about 10 x 15 inches. Spread rolled out portion with the filling (also divided in half) - about a 3 inch strip along the centre.
7. Fold up each long side to overlap over filling, ending with seam on side of top.
8. Place on parchment covered cookie sheet. Cut slits with scissors or bread knife. Cover and let rise 45 minutes.
9. Bake at 350 F for about 25 - 30 minutes.
10. Prepare glaze by bringing to a boil in a saucepan. Stir while boiling for 2 minutes. Set aside to cool and thicken.
11. Spread glaze on warm loaves. 

Salisbury Steak with Onions and Mushroom Gravy

This is comfort food at it's best for me. This meal was one of my favorites that my Mom made. I've added a few more ingredients than she did, but the basic recipe is the one from her kitchen.

STEAK PATTIES

• 1 pound lean ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 can cream of mushroom soup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon prepared mustard
• 1/2 medium onion, grated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large onion sliced into rings, to add to pan once you start browning the meat.

1. Mix above ingredients (except the large onions slices) together and form into 4 patties.

Flour coating mix:

• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Stir coating mix together on a large dinner plate.
2. Dredge each pattie on both sides.
3. Place 3 tablespoons cooking oil in a heavy pan or electric fry pan. Once it begins to get hot place the coated patties into the pan. It's best to keep temperature at medium.
4. Add the slices of onion rings to the pan to sauce along with the meat. Add a little more oil if you need.
5. Once meat is well browned on first side flip and brown on the other side. You want a nice crust on both sides. 
6. Once you have flipped the patties take the sauteed onions and place on to of the patties so they don't get too dark and dry out.
7. Once meat is cooked through, (approximately 7 minutes per side) remove to platter and keep warm in a low temperature oven.

Gravy

• 1 tablespoon oil
• 1 1/2 cups thinly sliced fresh mushrooms
• 1 cup cream
• 1 package beef bouillon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Using the same pan you fried meat in heat oil and add mushrooms.
2. Stir over medium heat until they begin to brown. 
3. Add remaining ingredients and stir, scraping in all the bits left from the meat and onions. If mixture looks too thick add a little milk. Simmer for 5 minutes.
4. Add the meat and the onions to the gravy and simmer another 5 minutes.
5. Spoon the gravy over meat in the pan. Do not flip meat as it's very tender and may fall apart. 
6. Serve with mashed potatoes and your favorite vegetable.

Oh So Good Cookies

I browsed through one of my Mom's recipe books and found this recipe that my sister Norma had copied into her book. These cookies are delicious and chock full of goodness almost like a granola cookie. I changed it up a bit..but will still call it my sister's recipe:)

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 2/3 cup whole wheat flour
• 1 cup oatmeal
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sesame seeds
• 1/4 cup sunflower seeds
• 1/4 cup coconut
• 1/4 cup chopped nuts (I used pecans)
• 1/4 cup pepitas (pumpkin seeds)
• 1/2 cup chocolate chips
• 1/2 cup raisins (I used dried cranberries)

1. Cream butter with both sugars, add egg and vanilla and mix well.
2. Combine flour, oatmeal, baking soda, salt and mix well with creamed mixture. 
3. Stir in the rest of the ingredients.
4. Drop by teaspoon on parchment lined baking sheets.
5. Bake at 375º for 10 minutes. Cool on baking rack.
6. Yields: 2 1/2 dozen

Pork Chops with Apples

Fall calls for apples and cranberries, don't you think?

Here's a simple grilled pork chop recipe to add to your Autumn menu.

We are just 2 at home now so if you want to make this for your family, double the ingredients.

I served it with purchased pumpkin filled ravioli tossed in browned butter and sage and

green beans and mushrooms.

• 2 boneless pork chops
• 1 tablespoon grainy mustard
• 1 clove garlic, minced
• salt
• seasoned pepper
• 1 teaspoon oil
• 1 small onion chopped
• 1-2 teaspoons butter
• 2 apples
• 1 tablespoon brown sugar
• 1/2 cup dried cranberries
• 1 tablespoon balsamic vinegar (I used an apple flavoured balsamic*)

1. Mix mustard, garlic, salt and pepper together and rub mixture on both sides of pork chops.
2. Let sit for about 1/2 hour.
3. Grill or sear and bake until done.
4. While  pork is cooking, saute onions in oil until soft.
5. In another pan, saute apples in butter until just tender.
6. Add brown sugar and stir until dissolved.
7. Add onions, cranberries and balsamic and cook a few minutes longer.
8. Plate the pork chops and top each with apple mixture.

* I've recently purchased flavoured oils and balsamic vinegars.  There are so many flavours to choose from and so many ways to use them.  If you have one of these Oil and Vinegar shops in your area, go in and taste a few.  They are terrific in salads, with meats and even desserts.

Almond Puff

For today's Flashback  Friday I'm going back to this Betty Crocker Danish pastry I posted seven years ago. It's a recipe that might takes many of us back to when we first started baking and became one of my favorites at a bridal shower in 1975. People have asked what kind of a filling it has and are always surprised that it has none and that, if fact, the pastry has no sugar in it.

Ingredients:

• 1/2 cup butter, room temp
• 1 c flour
• 2 Tbsp water
• ½ cup butter
• 1 cup water
• 1 tsp almond extract or vanilla
• 1 cup flour
• 3 eggs

frosting

• 1 1/2 icing sugar for frosting
• 2 Tbsp butter or soft margarine
• 1 tsp almond extract
• 1 - 2 Tbsp water 
• 1/2 - 1 cup roasted, slivered or chopped almonds 

1. Cut 1/2 c butter into 1 cup flour. Sprinkle 2 Tbsp water over mixture and stir with fork. Round into a ball and divide in half. 
2. On ungreased cookie sheet, pat each half into a strip, 12 x 2 1/2 inches, about 3 inches apart.
3. In small - medium saucepan, heat 1/2 c butter and 1 c water to rolling boil. 
4. Remove from heat and quickly stir in almond extract and 1 c flour. 
5. Stir vigorously over low heat until mixture forms a ball.
6. Remove from heat. Beat in eggs, one at a time, until smooth. At first it will have a slippery texture as you stir, but keep on stirring until each egg is incorporated to make a smooth pastry. 
7. Drop by Tbsp on top of strips and then spread evenly, using a wet knife, to cover strips completely, sides included.
8. Bake at 350 F for 60 - 65 min. When you take them out of the oven they will look like funny shaped , flopped French bread. Cool completely.
9. Frost and sprinkle with toasted almonds. Store uncovered or lightly covered with wax paper (room temp) to keep crisp. Can be frozen. 

Frosting: Mix  icing sugar, (confectioners sugar), soft butter, almond extract and 1 – 2 Tbsp warm water until smooth and easy to spread with a spoon.

Farmers' Chili

Al Neenya says we are going to have a cold winter...I've heard others say that also in the past week. So, let's prepare ahead of time and I'll share with you this all-time favorite chili dish. Our family loves chilli any time, but as the kids sat down to supper tonight, one of my family members said, "Hm....this has a smoked taste." Yes, it does...tweak this with some farmer sausage, and you will have one hefty bowl of Chilli.

• 2 pounds ground beef
• 1/2 ring farmer sausage cubed.
• 2 onions
• 3 cloves garlic
• 1 can of canned tomatoes (28 oz.)
• 1 can tomato sauce (14 oz.)
• 2 cans tomato past (6 oz.)
• 1 can kidney beans (19 oz)
• 1 can beef broth (10 oz.)
• 1/2 cup packed brown sugar
• 1 tablespoon chilli
• 1 1/2 cups Salsa
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1 teaspoon salt

1. Brown ground beef and saute onions together.
2. Drain off extra liquids.
3. Pour into a large cooking pot.
4. Add all ingredients in order.
5. Simmer and cook for 2 hours on medium heat.

Don't worry too much if all your ounces and milligrams don't match up completely...Just take whatever you have in your cupboard and I'm sure it will have just the right zest. Why don't they have a few standard sizes for cans instead of 5 different sizes?
Oh, by the way, add a fresh salad and don't forget to add some Health Buns.


Marg

Mrs. Janzen's Scotchie Chocolate Chip Sheet Cookie

This recipe is my friend Karin's mother's recipe. When I tasted them I asked for the recipe since Bar cookies are so quick and easy, perfect to take for school lunch or after school snacks. Plus the sweet butterscotch flavor just adds to the melt in your mouth goodness.

• 1 cup margarine or butter
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chocolate chips

1. Whip together margarine, brown sugar, white sugar til light and creamy. 
2. Add eggs one at time beating after each addition. 
3. Add vanilla.
4. Combine dry ingredients, add to butter mixture mixing until all the dry ingredients are well mixed in. 
5. Stir in chocolate chips. 
6. Pour into a greased 9x13 pan and bake for 20-25 minutes at 350.

Granola Bars

These granola bars are full of good things and perfect to pack for lunches or as a nice 'pick me up' snack in the afternoon.

Ingredients:

• 2 cups old fashioned oats
• 3/4 cup wheat germ
• 3/4 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup almonds, slivered
• 1/2 cup peanuts, chopped
• 1/4 cup coconut
• 1/4 cup raisins

Syrup:

• 1/2 cup brown sugar
• 1/3 cup honey
• 2 teaspoons vanilla
• 1/2 teaspoon salt

1. Spread oats, wheat germ, sunflowers seeds, and pumpkin seeds on a large baking pan and toast in a 325º oven for 12 minutes.
2. While this is toasting bring all the syrup ingredients to boil in a saucepan. Once it starts to boil reduce heat to a simmer. Let simmer 5 minutes.
3. Pour toasted ingredients and the rest of the dry ingredients into a large bowl.
4. Stir syrup mixture into dry mixture until well blended.
5. Press mixture into a 9" x 13" pan.
6. Cool until firm. Cut in pieces and wrap each bar individually in plastic wrap.
7. Store in a cool place.

Spiced Pumpkin Layer Cake with Cream Cheese Frosting

We stopped by to visit a cousin in California a few weeks ago...as we were traveling through.  It felt like summer and we had lunch in the shade of an outdoor gazebo.  For dessert she brought out a moist and delicious frosted pumpkin layer cake.  I'm sharing it with you today...my version of Linda's spiced pumpkin cake dessert!   It may still feel like summer where you are or maybe winter has already hit hard...but the calendar still says autumn.  Let's enjoy the pumpkin!

Pumpkin Layer Cake:

• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 teaspoons vanilla
• 1 can 14 oz/398 ml pumpkin purée (remove two tablespoons to add to frosting if desired*)
• 1 14 oz. can crushed pineapple (do not drain)
• 1 cup sweetened flaked coconut
• 1/2 cup golden raisins

1. Whisk together flour, baking soda, baking powder, salt and spices.
2. In mixing bowl, beat together eggs, sugar and oil.  
3. Add vanilla and pumpkin purée and mix until smooth.
4. Add dry ingredients and stir until combined.
5. Stir in pineapple, coconut and raisins.
6. Pour into two 9-inch cake pans, sprayed with oil and lined with parchment paper.
7. Bake at 350°F for 35-45 minutes...or until toothpick inserted in center comes out clean.
8. Cool for 15 minutes.  Then remove from pans, invert onto cooling rack.
9. Frost with cream cheese icing when cool.

Cream Cheese Frosting:

• 1/3 cup butter
• 1 (250 gr) package cream cheese
• 2 tablespoons pumpkin purée, optional
• 1 teaspoon vanilla extract
• 3 cups icing sugar
• 1-2 tablespoons milk

1. Cream butter and cream cheese together until smooth.
2. Beat in pumpkin and vanilla.
3. Add icing sugar one cup at a time, beating until smooth.
4. Add milk as needed to get desired consistency.

*the pumpkin purée adds a creamy colour to the frosting

 

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.