Toffee Nut Refrigerator Cookies

I love refrigerator cookies. You can find many recipes with endless flavour combinations.

 What I like is that you can mix them one day, store the shaped dough in the refrigerator 

and slice and bake them the next day.

I recently made this version and I'll make it again.

The toffee bits in them seemed to mellow and

 make the cookie even more flavourful several days later.

• 1 cup soft butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1/4 teaspoon salt
• 1 cup toffee bits (I used the packaged Skor bits)
• 1/2 cup finely chopped pecans

1. Cream butter. 
2. Add sugars, beating well until light.
3. Beat in egg and vanilla extract.
4. Add flour, salt and toffee bits, mixing just until blended together.
5. Divide dough in half.
6. Form each half firmly into a log about 2 inches in diameter.
7. Sprinkle about 1/4 cup chopped pecans evenly on a 12x12 inch piece of waxed paper and roll cookie log until the outside surface is covered in pecans. Repeat with second log.
8. Roll up each log in the waxed paper, twisting the ends to secure.
9. Refrigerate logs for 3 or 4 hours, or  overnight.  They should be very firm.
10. Preheat oven to 375 degrees F.
11. Line cookie sheets with parchment paper.
12. Unwrap cookie logs and cut into slices - I made my slices about 5/8 inch thick.
13. Place on cookie sheets and bake for 8-10 minutes or until lightly browned.  I check the bottom of one cookie to be sure it is also browned before removing from the oven.
14. Store tightly covered in a cool place or freeze until needed.

Bread for the Journey

As I was contemplating what to write for the first Advent I was listening to conversations around me and there seemed to be a general theme. "How did this season creep upon us so quickly? How can I simplify and reduce the stress of unmet expectations? Isn't this a time of preparing in anticipation for Christ's return, how quickly did I lose focus on that?" 

I re-read this devotional that originally was posted a few years ago. It was a good reminder for me now as well to slow down as I prepare for the celebrations of the season and focus on what it the Advent season is really all about - the anticipated coming of Christ. 

" Everybody today seems to be in such a terrible rush, anxious for greater developments and greater riches and so on, so that children have very little time for their parents. Parents have very little time for each other, and in the home begins the disruption of peace of the world." ~~ Mother Teresa~~

This picture reminds me of a day my family had, when we were snowed in. There were no errands to run, no need to bundle the kids for school. No one could go to work, and for a day I felt complete calm. My family was together and there were no outside influences grabbing our attention away from home and family.
The Advent Season and Christmas Preparations are upon us. I know that this is often a very difficult time of year for many. A time that can be filled with loneliness and anxiety. I hold you deep in my thoughts and prayers, even if I don't know your story, God knows, even if He seems distant, He cares about your story and loves you with an unfailing love. I just want to share with you my deep desire to slow down this Season and make it meaningful for those I care about and love.

Do you ever feel that the world and its demands, rushing here, there, striving for bigger, better, more beautiful, more stuff, has left you feeling lonely and empty? Grown children have little time for their aging parents. Parents are so busy trying to make a life for their family to give them opportunities or "stuff" that they think they need, they actually don't have time for them.

I would invite you to find a day, perhaps even today, to just slooow down. Stop. Reflect. Give yourself a "snow day". If you have a family living at home, then play a game or build an indoor or outdoor fort. If you have someone you haven't talked to for a long time, give them a call and let them know that you are thinking of them and that you care. If you need a day for your self to retreat, reflect and rest, then do so. Even Jesus had times in his life that he needed to do just that. Reflect on God's love, grace and mercy in your life, so that this Advent/Christmas season, we are ready to receive God's greatest gift to us, His Son Jesus Christ.

"O come, O come, Emmanuel"

Cranberry Oatmeal Cookies

I think we have lots of cookie recipes, but here is just one more which I really like.  Would you believe that I belong to a knitting group?  I am not a crafty person at all,  but I must admit I enjoy knitting and sharing life with other women. And there's always a cookie or two. Here's another tried and tasty recipe to add to your list. 

Cranberry Oatmeal Cookies

• 3/4 cup softened butter
• 1 1/4 cups packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/1/4 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup chopped almonds
• 3/4 cup dried cranberries

Instructions

1. Cream butter and sugar until fluffy. 
2. Beat in egg and vanilla
3. Slowly add flour and dry ingredients into butter mixture. 
4. Stir in rolled oats, almonds, and cranberries.
5. Drop by heaping tablespoonfuls on prepared cookie sheets and flatten with a fork.
6. Bake in oven at 350° for 12 minutes or until edges are golden.
7. Let stand on cookie sheet for 5 minutes prior to removing cookies to a rack.

Tip: Old fashioned oats are rolled whole-grain oat kernels which are flattened.  Quick oats or instant oats are first cut into smaller pieces before being rolled.  This makes it much easier for quick oats to absorb water than an old-fashioned oat. You can substitute the oats but realize that your cooking times will vary. 

If you were to bake up your favorite cookie, which recipe would you choose?

Let's hear about your favorite cookie recipe.

Pistachio Cranberry Cookies

Looking out the window I see a beautiful covering of snow on the trees, and so that turns my thoughts to Christmas. I love to bake cookies and will share a festive cookie recipe today. I usually make quite a variety for Christmas and I like to fill plates with cookies and give them away to family and friends. If you want less sweetness in this cookie you can omit the white chocolate chips and double the amount of pistachios.

• 1 box/468 g yellow cake mix
• 1/2 small box of instant pistachio pudding and pie filling (approximately 1/3 cup)
• 2 eggs
• 1/2 cup oil
• 1/4 cup cranberries, chopped
• 1/2 cup pistachio nuts, shelled and chopped
• 1/2 cup white chocolate chips

1. In mixer, combine cake mix, pistachio pudding, eggs, and oil until just blended.
2. Stir in cranberries, pistachios and white chocolate chips.
3. Scoop rounded tablespoons of dough and place on parchment lined cookie sheets.
4. Bake in a 350º oven for 12 to 14 minutes, until edges start to become golden in color.
5. Allow to cool in cookie sheets for a few minutes, then transfer to a cooling rack.
6. Yield: 2 dozen

Pumpkin Challah

 

This recipe was inspired by one of our readers Beth.  She sent me her recipe and between that one and my overnight bread recipe I settled on this recipe that can be stirred up the day before you plan to bake it.It made 3 braids. ..one for Thanksgiving. .one for French Toast the next morning. .and the Third set aside for Bread Pudding. 

• 1 1/2 tablespoons yeast
• 1 cup warm water
• 4 tablespoons canola oil
• 1/4 cup melted butter
• 4 eggs
• 1/2 cup honey
• 1 tablespoon salt
• 1 15 ounce can pumpkin puree
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 5 cups white flour
• 2 cups whole wheat flour

1. Put all the ingredients in your mixer bowl in the order given. .or if you want to mix it by hand. .put all the ingredients but the flour in a large bowl, stir well to combine and then stir in the flours.
2. Do not try to knead it. ..it will be too soft.
3. Turn the dough into an icecream pail or other similar sized bowl.  Cover well with plastic wrap. .no not try to seal the bowl with the lid. .it will pop open.
4. Let rise on the counter several hours and then refrigerate overnight.
5. In the morning. .divide the dough into orange sized balls and roll between your hands into long strips.
6. You can either braid with three strands. .or do other braid variations. ..it really doesn't matter as long as it fits well onto a cookie sheet to bake.
7. Fit the braids on a greased cookie sheet or one lined with parchment paper.
8. Let rise until doubled. ..brush with a beaten egg which has been combined with a tablespoon of water.
9. Bake in a 350 F oven for 25 minutes but check to be sure that it is evenly browned and the challah offers resistance to pressure. 

Pumpkin Pie

For Flash back Friday Pumpkin Pie is on the menu. This particular recipe for Pumpkin pie comes from my mom. I still have the Libby's can label she peeled off many years ago. It's a family favourite in our home. Each slice gets topped with a large mound of sweetened whipped cream. A perfect Thanksgiving dessert.

• 1 unbaked pie shell (I always use the recipe on the Tender flake box for this pie)

Filling

• 2 eggs-slightly beaten
• 1 3/4 cups pure pumpkin (14 oz or 398ml can)(not ready to eat pumpkin pie filling)
• 3/4 cup white sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp ginger
• 1 2/3 cup evaporated milk (370ml can)

1. Mix all the above ingredients together. 
2. Pour into unbaked pie shell.
3. Bake in 400º oven for 15 minutes. 
4. Turn oven down to 350º and bake another 45 minutes. Test to see if filling is baked by inserting a thin knife into pie filling. Once it comes out clean the pie is fully baked.
5. Cool. Serve with sweetened whipped cream. 

Thanksgiving Cupcakes

My daughter-in-law made these cupcakes last year for a family occasion in which we were giving thanks. No kidding! There are other days in which to give thanks! But since we are nearing the actual Thanksgiving holiday in the USA, I thought I'd post these now. I found out, after the fact, that this is a Betty Crocker idea, however the cupcake recipe is an old family favorite, I posted a while back. I will post it again for convenience.

Ingredients:

• 3/4  cup sugar 
• 2 eggs
• 2/3 cup oil
• 1 cup buttermilk
• 1 tsp vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 4 tablespoons baking cocoa
• 1/2 teaspoon salt

Method:

1. Mix sugar and eggs well, gradually beating in the oil, then the buttermilk and vanilla.
2. Stir in combined dry ingredients. Sift if the cocoa is lumpy.
3. Fill paper-lined muffin tins 3/4 full. Makes 12 large or 18 medium sized cupcakes. 
4. Bake at 350° F for 20 min. Remove to cooling rack.

Frosting and Decor:

• 1/4 cup butter, soft
• 2 cups icing (confectioners) sugar
• 3 tablespoons baking cocoa, sifted
• 4 - 5 tablespoons milk
• 1/2 teaspoon vanilla
• corn candy
• chocolate sprinkles
• candy for eyes, optional

Method:

1. In a small deep bowl, beat butter, sugar and cocoa with wooden spoon until smooth.
2. Add milk and vanilla, stirring until smooth.
3. Spread cupcakes using a butter knife. Add chocolate sprinkles.
4. Add a little more confectioner's sugar to the leftover frosting to firm it up a bit and, using a piping bag or small zip-lock with a hole cut in the corner, pipe the heads for the turkeys.
5. Add corn candy for feathered tails and beaks.

Old Fashioned Chocolate Molasses Cookies

I had been looking for a recipe that my mother in law used to make. A chocolate and a molasses cookie all in one. And find it I did, written on a small piece of paper. My mom did the same. Recipes were jotted down on whatever piece of paper was handy. Often it was written on the back of a used envelope, everything got recycled! Now I wish that I had all those pieces of paper in my recipe collection.

• 3/4 cup shortening
• 1 cup sugar
• 1/2 cup molasses
• 1 egg
• 1 teaspoon vanilla
• 3/4 cups milk
• 3 cups flour
• 1/2 cup plus 2 tablespoons cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt

1. Cream shortening, sugar and molasses together.
2. Add egg and vanilla and mix until well blended.
3. Sift flour, cocoa, baking soda, and salt together.
4. Stir into creamed mixture alternately with the milk until well mixed.
5. At this point you can make drop cookies by dropping rounded teaspoonfuls of the dough on a baking pan lined with parchment paper or add enough flour to make a dough that can be rolled, then cut with a cookie cutter.
6. Bake in a 375º oven for 10 to 12 minutes.
7. Frost with a plain vanilla icing.
8. Yield: 2 dozen cookies. My cookies were rather on the large size, just like I remember them.

Vanilla Icing:

• 2 cups icing sugar
• 1 1/2 to 2 tablespoons softened butter
• 1 teaspoons vanilla
• 3 to 4 tablespoons milk

1. Combine and stir till smooth and well blended. If necessary add more icing sugar or milk for spreading consistency.

Bread for the Journey

More and more it seems the world around me is choosing to come against the truth of God's Word. Some of these voices, strong and bold, can confuse me and sometimes because of the labels they attach to anyone who does not have their strong point of view I am silenced. What should I do?

I need to go back each day to the one who is the truth. I need to open the Word of God and with the help of the Holy Spirit read it and hide it in my heart. I need to test the very words that are coming from pulpits and be like the Bereans who searched the scriptures to make sure they were being taught what was true. I need to listen to teaching that is Biblically sound. I need to know that there are popular false teachers in my circles. I need to be a disciple of Jesus, following him closely.

I need to meditate on passages like Psalm 19: 7-14,

The law of the Lord is perfect, restoring the soul;
The testimony of the Lord is sure, making wise the simple.
⁸ The precepts of the Lord are right, rejoicing the heart;
The commandment of the Lord is pure, enlightening the eyes.
⁹ The fear of the Lord is clean, enduring forever;
The judgments of the Lord are true; they are righteous altogether.
¹⁰ They are more desirable than gold, yes, than much fine gold;
Sweeter also than honey and the drippings of the honeycomb.
¹¹ Moreover, by them Your servant is warned;
In keeping them there is great reward.
¹² Who can discern his errors? Acquit me of hidden faults.
¹³ Also keep back Your servant from presumptuous sins;
Let them not rule over me;
Then I will be blameless,
And I shall be acquitted of great transgression.
¹⁴ Let the words of my mouth and the meditation of my heart
Be acceptable in Your sight,
O Lord, my rock and my Redeemer.

I'll leave you with these verses from the book of Jude.
A Call to Persevere
¹⁷ But you must remember, beloved, the predictions of the apostles of our Lord Jesus Christ. ¹⁸ They said to you, “In the last time there will be scoffers, following their own ungodly passions.” ¹⁹ It is these who cause divisions, worldly people, devoid of the Spirit. ²⁰ But you, beloved, building yourselves up in your most holy faith and praying in the Holy Spirit, ²¹ keep yourselves in the love of God, waiting for the mercy of our Lord Jesus Christ that leads to eternal life. ²² And have mercy on those who doubt; ²³ save others by snatching them out of the fire; to others show mercy with fear, hating even the garment stained by the flesh.
Doxology²⁴ Now to him who is able to keep you from stumbling and to present you blameless before the presence of his glory with great joy, ²⁵ to the only God, our Savior, through Jesus Christ our Lord, be glory, majesty, dominion, and authority, before all time and now and forever. Amen.

Pumpkin Dulce de Leche Tarts

This is as much a serving idea as it is a recipe.

I purchased a mini cheesecake pan with twelve 1/3 cup portion removable bottoms.

I used my regular favorite pastry and rolled it thinner than I would normally for a pie.

When you line a straight-sided pan with pastry you need to remember that as you fold the crust around the edges it will double in places.. . and therefore the crust must be rolled paper thin.

It was a bit tedious but I surely will be making lots of little straight sided pies of all kinds.

• pastry for a double crust pie
• 1 - 14 oz or 398 ml can pure pumpkin
• 1/2 cup sweetened condensed milk or Dulce de leche (which is condensed milk that has been slowly cooked to a caramel color
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 2 eggs
• 1/2 cup whipping cream
• 1/2 teaspoon salt

1. Roll the pastry thin on a pastry mat. Cut out rounds. . .(you will need to experiment for your muffin or mini cheesecake pan on the size of your cutouts)
2. Roll the cut out round paper thin (use additional flour to keep it from sticking and then use a bench scraper to carefully lift it)
3. Fold the pastry dough into a parachute-shaped and gently nudge it into your mini cheesecake tin. Use a small straight-sided item. ..I used a flat lipstick tube to gently tap the bottom flat.
4. Cut away the excess with a sharp knife and refrigerate the prepared pan until you are ready to fill it.
5. Combine the remaining ingredients with a hand mixer on medium speed until well combined.
6. Fill the mini cheesecake cups until nearly full.
7. Bake in a preheated 375 F oven for about 45 minutes on the bottom rack. You do not want to under bake as your pastry will be pale and the little pie will be too soft.
8. Cool for about 20 minutes and then carefully remove to a rack to cool completely.

I made these ahead of time. ..froze them and warmed them on a cookie sheet for about 15 minutes.

Serve with a spoon of whipped cream on the side.

This is enough batter to fill twelve 1/3 cup tins

Feta and Tomato Stuffed Chicken Breasts

This is a recipe I got from my son in law Jason who really cooks without a recipe and always serves up wonderfully flavourful entrees. It is delicious and quick to make, and I came up with a recipe from what he said he thought he had added, and it turned out really good. These can be done on the BBQ or baked in the oven. 

Ingredients:

• 4 boneless skinless chicken breasts
• 1 cup feta cheese
• 12 cherry tomatoes, cut into quarters
• 1/4 cup fresh basil, chopped
• 1/4 cup green or red pepper, chopped fine
• 2 tablespoons olive oil
• 1/2 tsp dry basil
• 1/2 tsp dry oregano 
• 1/2 tsp each fresh ground pepper and salt

Method:

1. Wash chicken and pat dry with paper towel.
2. Slit each chicken breast with a sharp knife making a pocket.
3. Stir together feta, cut up tomatoes, basil and peppers. 
4. Stuff pockets of chicken with feta mixture.
5. Brush both sides of each filled chicken breast with olive oil and sprinkle with dry spices and salt and pepper.
6. Bake uncovered in 375º oven for 35 minutes or BBQ for 20 -25 minutes with the lid closed. Internal temperature needs to be 165º.

Sweet & Salty Potato Chip Cookies

Who would have thought potatoes belonged in a cookie? I first heard of the concept from a friend and since 'sweet and salty' always appeals to me, I had to give her potato chip cookie recipe a try!  Though the ones dipped in chocolate seem to be the favorite, I prefer them plain.  Here is my version of my friend's recipe.

• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 cups coarsely crushed potato chips (10 oz. / 275 gr bag)
• 1 cup pecans, chopped
• 1 8 oz / 225 gr package semi-sweet chocolate (optional, for dipping)

1. In mixing bowl, cream butter and sugars until light and fluffy.
2. Add eggs and vanilla and mix well.
3. In a separate bowl, combine flour, baking soda, salt, chips, and pecans.
4. Slowly add flour mixture to mixing bowl and mix until well combined.
5. Scoop out rounded tablespoon-sized mounds of dough (or used Pampered Chef cookie scoop) and form into balls.  
6. Place on cookie sheet lined with parchment paper leaving a space between cookies.
7. Flatten the cookies slightly, using the bottom of a drinking glass dipped in sugar.
8. Bake at 350°F for about 10 minutes, or until golden.  (The larger the cookie...the longer the bake time.)
9. Cool completely on wire rack.
10. For chocolate dipped cookies: Melt the chocolate slowly in the top of a double boiler...or for short bursts of time on medium power in the microwave.  Stir until smooth.  Dip each cookie almost halfway into the chocolate.  Place on rack to harden...or place in fridge to speed up the process. 

Yield: about 3 dozen cookies

Butternut Squash Soup

It's that time of the year. The squash is fresh from the garden and the cool fall days make soup a favorite.

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 1/2 tablespoons ginger root, minced
• 3 pounds butternut squash, peeled, seeded and cut into chunks
• 2 apples, cored and cut into chunks
• 1 carrot, thinly sliced
• 4 cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg
• 1/2 cup cream

1. Melt butter in large pot, over medium heat.
2. Add garlic, onion and ginger root.  Cook and stir for about 10 minutes, or until soft.  
3. Add broth, squash, apples and carrot.
4. Cover and simmer for about 30 minutes, or until very tender. 
5. Purée soup using a handheld immersion blender.  (Can also be done in a regular blender in small batches.)
6. Return pot to stove and re-heat on medium-low heat.
7. Add seasonings and cream and heat until steaming, stirring as necessary.

Serve with savory cheddar scones or French bread for a delicious lunch. 

Shortbread Pecan Fingers

It is that time of year when I start baking for Christmas. It may feel early to some of you but hey it snowed here this weekend so I am ready to get started. This is a delicious crispy, melt in your mouth kind of cookie. They are one of my favorites on the Christmas cookie tray. They freeze well and can easily be made a few weeks in advance of serving. Dipping the tips in melted chocolate would be a pretty variation.
Looks like a plate ready for Santa.

Ingredients:

• 1 cup butter, softened
• 1/2 cup icing sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1 cup pecans, finely chopped
• Additional icing sugar for sprinkling on cookies

Method:

1. Cream butter and icing sugar till well mixed.
2. Combine flour and salt and stir into creamed mixture.
3. Stir in pecans which have been finely chopped, this dough will be crumbly but will gather quite nicely into a ball as you can see in the photo.
4. Shape dough into 3" finger lengths. 
5. Place on parchment lined cookie sheets.
6. Bake in a 350º oven for 18 to 20 minutes or until lightly browned.
7. Cool cookies for 5 minutes, then dust with icing sugar over top. I used a sieve to do this.
8. Yield: 2 1/2 dozen

Pecan Raisin Tarts

Whether you call them butter tarts, raisin tarts or pecan tarts . . . doesn't really matter . . . the melt-in-your mouth taste always surprises me. You can make these quite easily if you use purchased frozen tart shells . . . using small ones can be a nice addition to a plate of assorted sweets. If you happen to have some time and patience you can make your own delicious, rustic looking shells . . . but it's not necessary.

Ingredients:

18 medium size unbaked tart shells

Filling:

• 3/4 cups brown sugar
• 3/4 cups corn syrup
• 2 eggs, beaten
• 2 tablspoons melted butter
• 1 teaspoon vanilla
• 3/4 cups broken pecans
• 1/2 cup raisins, plumped

Method:

1. Preheat oven to 350° F.
2. If using frozen tarts, set them out on a cookie sheet.
3. If using homemade pastry, roll out quite thin, cut with a tart cutter or extra large cookie cutter and line muffin tins.
4. Pour boiling water over raisins to rinse and plump them. Drain.
5. Combine all ingredients and fill tarts to about 3/4 full. The filling will rise a bit.
6. Bake for 30 minutes or until pastry is golden. Cool in pan on a rack.
7. Ease out gently by running a knife around the edges. These freeze well.

Black Bean Chicken wings

This recipe is from my friend Vicki. She is an amazing cook. Each time we are guests in their home I look forward to what she will serve. I am never disappointed! I have used this wing recipe for quite afew years now and the recipe is asked for almost each time. I usually buy 2-3 packages of fresh wings and mini drummettes at Costco and divide. When I need an appie it is so easy. Just thaw and bake.

25 chicken wings

1 1/2 cups brown sugar

2 tbsp apple cider vinegar

4 tbsp soy sauce

2 tbsp black bean sauce

2 tbsp oyster sauce

1 cup tomato sauce

2 cloves garlic-crushed

1 tsp pepper

Marinade wings in sauce for several hours or over night. Line a baking sheet with foil. Bake @ 300 for about 2 1/2 hours. They get more 'sticky' and flavorful the longer they bake. Every half hour I base with the sauce in the pan and turn the wings. These can be kept warm on low in a crock pot. They are best fresh, but I have baked them the day before and heated in a crock pot or dutch oven.

Bread For The Journey

 The Necklace 

I was a young girl, I'm not sure how old but definitely under the age of ten. 

I was shopping  with my mother in the local 5-$100 Store. 

This was long before the popular dollar stores but it was a store filled with a great variety of goods.  

There was so much to look at.   

Not that I expected to be allowed to have anything.

 I knew that was not why we were in the store, but I loved to look! 

My mother was at the till paying for her purchases conversing with the owner's wife. 

I stood waiting, admiring the jewellery that hung from a stand at the end of the counter.

Daring to reach out and touch, I fingered the stone in a necklace pendant. 

To my horror as I pressed my  thumb across it, the stone fell out of its setting. 

My heart racing, I looked around to see if anyone was watching! 

It seemed no one had. 

If I told what I had done, what would happen?  Would they be angry ? 

Would they take me away from my family?  

My heart pounding, my stomach in a knot , I made my decision.  

I slipped the stone out of sight under the hanging jewellery and said nothing. 

I walked out of the store with the guilt and shame of what I had done. 

I spend a sleepless night, fearing that someone had seen me and even if they hadn't, would figure out it was me that had broken the necklace. The police would be called..  would I go to jail?  

Was the sin of hiding my crime worse than the crime itself?
Guilt is not always measured by the severity of the crime, and secret guilt magnifies itself.   

Over time, the guilt was not as deep or as heavy but I never forgot what I had done.
I never told anyone.

Over 20 years later, I had grown up, married and was working at Eatons. 

A new employee was hired to work part time in the fabric department. 

I recognized her immediately as the owner of that 5-$100 store. 

Had God given me another chance to do what was right ? 

  I was in conversation with her one day and I took a deep breath and said,  

"I have something to confess to you."  

She smiled, wondering what it could possibly be! 

And I told her the story. 

She laughed, gave me a big hug and said, 

"I'm sure we must have just glued it back in. 

But thank you for telling me !"  

I was forgiven !!   

Even after all those years it was a burden lifted  -  my heart felt so light !     

Forgiveness! 

What a gift to give or to receive. 

So often we live with the burden of guilt fearing someone's anger or retaliation, 

when it is so much easier just to confess and ask for forgiveness. 

I think of God's forgiveness that He offers as a gift to anyone who asks for it. 

No matter what we have done, He smiles, hugs us and says... 

"You are forgiven, your sin is gone, but thank you for your confession!"  

"If we confess our sins, He is faithful and just to forgive us our sins and to cleanse us from all unrighteousness."

I John 1:9 

Meringue Spice Cupcakes Gluten Free

These spice cupcakes are baked with their own meringue topping! No need to ice.
They have a great flavour and melt in your mouth texture.
This recipe makes 2 dozen cupcakes or if you prefer a cake, use a 9" x 12"  cake pan.

• 1/4 cup room temp. butter 
• 1/4 cup shortening 
• 1/2 cup white sugar 
• 1/2 cup brown sugar 
• 1 egg 
• 1 egg yolk 
• 3/4 cup milk 
• 1/2 cup brown rice flour 
• 1/2 cup millet flour 
• 1/3 cup white bean flour 
• 1/2 cup potato starch 
• 3 tsp baking powder 
• 1 tsp xanthan gum 
• 1/4 tsp salt 
• 1/2 tsp ground cloves 
• 1 tsp cinnamon 

for topping 

• 1 egg white
• 1/2 cup brown sugar 
• crushed walnuts 

1. Cream butter and shortening 
2. Add sugars and beat until fluffy 
3. Beat in egg and egg yolk 
4. Add milk 
5. Add blended dry ingredients Beat until perfectly smooth 
6. Divide batter into 24  muffin tins or cake pan as desired 
7. Beat egg white until foamy, beat in brown sugar until thick 
8. Smooth over top of batter -  about 3/4 tsp per cupcake 
9. Sprinkle tops with crushed walnuts. 
10. Bake at 350 degrees for 25 minutes. 

Easy Bean Bake

I made this dish for a potluck at our church. It is quick and easy to put together and rarely are there any leftovers!
These beans are also great paired up with multigrain bread, buns, biscuits or as a side dish with grilled steak.
I usually make baked beans starting with raw beans that are soaked overnight and then cooked for hours in the oven on low heat. But every once in awhile I like to do this quick recipe.
Thanks Linda for the recipe.

• 3- 398 ml(14 oz) cans of pork and beans..my favorite are deep-browned beans in tomato sauce
• 1 medium onion, chopped fine and cooked till tender..it's quite okay to omit this, it will still taste wonderful
• 1/2 cup brown sugar
• 2 tablespoons prepared mustard
• 1 teaspoon Worcestershire sauce
• Dash of Tabasco sauce
• 1/2 cup barbecue sauce. I used a spicy sauce but any kind will do
• 2 tablespoons parsley flakes
• Optional: you can use crumbled bacon bits if you desire

1. Mix all these ingredients together and pour into a roaster.
2. Bake covered in 350º oven for 35 to 40 minutes so that they are heated through and the flavors have meshed.
3. A crock pot works great too.

Chocolate Mousse

Never fail chocolate mousse...that is what I would call it. But it is also known as the 'church mousse', since I became very familiar with this recipe at church functions where we would make up enough to serve 200-300 people. It can be made in pans and cut into squares...as a chocolate mousse pie or spooned into parfait glasses. Light and fluffy. Chocolate. It's hard to go wrong!

Crumb Crust:

• 1/3 cup butter
• 1 1/3 cups chocolate wafer crumbs (Oreo Baking Crumbs)

1. Melt butter; stir into crumbs.
2. Press into bottom and sides of a nine-inch pie plate or eight-inch square pan.

Mousse:

• 2/3 cup sugar
• 1/4 cup cocoa
• 1/8 teaspoon salt
• 1 cup milk
• 1/4 cup cold water
• 1 envelope gelatin (Knox)
• 1/2 teaspoon vanilla
• 1 carton Cool Whip - 500 ml

1. Combine sugar, cocoa, salt and milk.  Cook and stir over medium heat until mixture comes to a boil.
2. Dissolve gelatin in cold water and add to boiled mixture along with vanilla.
3. Cool in fridge until almost set (needs to be quite firm).
4. Beat in Cool Whip until combined and smooth...using 'low' setting on mixer.
5. Pour into prepared crust.
6. Chill several hours before serving.

*To make a 9" x 13" pan, double the recipe for the mousse...and use 2 cups crumbs with 1/2 cup butter for the base.  This recipe can also be frozen for later use...and is great in chocolate cups for special occasions.
 

Yam Shepherd's Pie

 

Shepherd's Pie . . . what can I say about it? You love it or hate it. I think it's a great family meal if you introduce the kids to it early . . . that's the trick. It's also a great potluck casserole and just plain comfort food.

Ingredients:

• 3 large potato sized yams
• 2 tablespoons milk
• 2 tablespoons butter
• 1 egg white, beaten
• 1 pound extra lean ground beef
• 1 onion, chopped fine
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1/2 green pepper, chopped
• 1 clove garlic, crushed
• 3 tablespoons tomato paste
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon cinnamon
• 1 bay leaf
• 1/4 cup water
• 1 cup green peas
• 1/4 cup water mixed with 2 tablespoons flour

Method:

1. Cook yams in salted water until soft. Drain. Mash, adding in milk and butter.
2. Cook meat until browned and crumbly.
3. Stir in onion, carrots, celery and green pepper, cooking until soft, about 10 minutes.
4. Add garlic, tomato paste, seasonings, bay leaf and water. Cook 45 minutes. 
5. Shake up water and flour in a small jar and add to meat. Stir in peas and cook another 5 minutes.
6. Spread into deep dish pie plate or 5 cup casserole dish.
7. Beat egg white and fold into mashed yams.
8. Spread over meat and bake 30 minutes at 350° F.

 

Can be made ahead, refrigerated or frozen and baked when needed.

If frozen, thaw in refrigerator for the day.

Big Batch Lasagna

We love Lasagna but  it takes time to make from scratch.  
So when I do make it, I like to make more than one.  
This recipe made  3 Lasagnas - one 11x13 inch pan, one 8x12 inch pan and one 9x7 inch pan.  The large one went to a birthday party the next day, 
The smaller one went into the freezer of a new mom and
 the third I brought for a potluck family meal at my sister's.
This time I added Italian sausage to the meat sauce for a hearty flavour change., 

For the sauce

• 2 pounds / 1 kg hamburger
• 2 pounds / 1 kg bulk Italian sausage meat
• 2 large onions, chopped
• 2 red peppers  or 1 red and 1 yellow pepper,chopped
• 1 green pepper, chopped
• 4 cloves garlic, minced 
• 2  8 ounce / 398 ml cans tomato sauce
• 3  5.5 ounce / 156 ml cans tomato paste
• 2 cups / 500 ml water
• 2 tablespoons / 30 ml Worcestershire sauce
• 1 tablespoon / 15 ml dried basil
• 1 tablespoon / 15 ml dried oregano
• 1 1/2 teaspoons/ 8 ml salt
• 1 teaspoon / 5 ml pepper or more to taste

1. Brown hamburger in large skillet, drain and remove to large Dutch oven.
2. Using the same skillet, brown sausage meat, drain and add to hamburger.
3. Add remaining ingredients  to Dutch oven and stir well.
4. Bring to a boil on medium high heat and reduce heat to simmer.
5. Simmer, stirring frequently, for about 1 hour or until sauce is thick. 
6. Note: This sauce can also be used for other casseroles or pasta dishes.

For the Cottage Cheese Mixture

• 1  24 ounce / 750 ml carton 2% cottage cheese
• 2  16 ounce / 425 g cartons Ricotta cheese
• 2 cups / 500 ml grated Parmesan cheese
• 2 tablespoons / 30 ml chopped fresh parsley
• 3 large eggs, beaten

1. Mix all ingredients together in a large bowl.

Additional Ingredients :

• 1  16 ounce / 500 g box lasagna noodles, cooked 'a la dente' and drained.
• 2 1/2  16 ounce / 55 g packages mozzarella cheese, sliced
• 1  4 ounce / 125 g package shredded Asiago cheese
• 1  4 ounce / 125 g package shredded Parmesan cheese

To assemble Lasagnas: 

Note: Assemble one lasagna at a time.  That way you can determine what size the last pan should be according to how much sauce and cheese mixture is left after the first 2 pans are complete.

1. Spread a thin layer of sauce in bottom of pan.
2. Lay cooked lasagna noodles over sauce.
3. Spoon a generous amount of sauce over the noodles.
4. Spoon dollops of the cottage cheese mixture on to the sauce layer and carefully spread it to cover the sauce. (some sauce will still show through)
5. Add a layer of  mozzarella cheese slices.
6. Add one more layer each of noodles, sauce, cottage cheese and cheese slices.
7. Top with a generous handful of shredded Asiago and Parmesan cheese.
8. Repeat with the next pan(s).
9. Wrap tightly in foil and place in a plastic bag and freeze or
10. Cover lightly with foil and bake in preheated 350degree F / 125 degree C oven for 1 to 1 1/2 hours or until bubbling.  (Remove foil for the last 15 minutes to brown top)
11. Set stand 10 minutes before cutting and serving. This ensures nice firm pieces when you cut it.

Tips:
1. When baking the frozen lasagna, it should be removed from the freezer about 6 hours before baking as directed.  Always give yourself plenty of time to bake a lasagna.  Sometimes it takes a bit longer depending on how cold it is when you put it in the oven.. 
2. Lightly oil the foil before covering the lasagna.  This will help to keep the cheese from sticking to the foil when you remove it during baking.

Apple / Pear Spice Muffins

I had two pretty sad looking pears in my fruit basket, so I decided to see if I could make some muffins out of them. So I stewed together two apples and two pears added some spice and it resulted in these delicious  muffins perfect for fall.

• 2 apples peeled, cored and chopped
• 2 pears peeled, cored and chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger 
• 1/2 cup of hard margarine or butter
• 3/4 cup sugar
• 2 eggs beaten
• 2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 3/4 cup raisons

1. Cut  the apples and pears into small pieces. I left the peel on but you can peel it if you wish. No need to add water or sugar to the pot. Cook on low heat  until soft.
2. Add the cinnamon and ginger. Mash together.
3. Cream together the softened butter with the sugar adding the eggs one at a time.
4. Mix the dry ingredients together stir.
5. Add the raisins to the flour, add that into the creamed butter mixture.
6. Stir the stewed fruit and combine until all the dry ingredients are mixed in.
7. Place into 12 greased muffin tins.
8. Bake at 350 for 18-20 minutes.
9. Leave the muffins in the tins for 5 minutes, remove and cool on a cooling rack.
10. Serve with a warm cup of tea, perfect for those cool fall afternoons.

Big Oatmeal Raisin Cookies

There have been many versions of oatmeal raisin cookies here over the years since they happen to be hubby's favorite, but this is my tried-and-true old stand by!  We eat a few fresh from the oven and the rest go into the freezer.  Did you know they taste every bit as good straight from the freezer? Oatmeal raisin cookies and a good cup of coffee...the perfect treat anytime of day!

• 1 cup butter
• 1 1/2 cups brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 3 cups old fashioned oats (large flake)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons cinnamon
• 1 1/2 cups raisins

1. Preheat oven to 350°F. 
2. Beat butter and brown sugar until light and fluffy. Add egg and vanilla; beat until combined.
3. Add flour, oats, soda, salt and spices; beat until well blended.
4. Using a cookie scoop, drop dough in large mounds onto baking sheets lined with parchment paper or lightly greased.
5. Flatten cookies slightly.
6. Bake for 10-12 minutes, until edges are golden but center looks soft.
7. Remove from oven and allow to cool for several minutes on cookie sheet before moving to cooling rack.

Yield: 2 dozen large cookies

 

Cranberry and Ricotta Muffins ~ Flash Back Friday

I first posted these moist and tender ricotta muffins using dried cherries but have found that they are great with almost any chopped fruit or small berries. Today I'm using Cranberries.  The original recipe also has the option of adding a sugar butter topping.  You can find the original recipe here. 

Also, when I bake muffins, I prefer not to use cupcake liners. There used to be a muffin coffee shop in town and their muffins were just wonderful with a nice crisp exterior.  If you are having trouble getting your muffin pans to release without liners, it might be time to invest in some new ones.  My favourite pans are  USA tins.  I use them for Paska as well.  I don't even need to butter or spray them.  Marg told me about them and I've converted all my bread and muffin pans to that brand.

• 1  cup ricotta cheese
• 2 large eggs
• 1 cup buttermilk (or 1 cup whole milk with a teaspoon of vinegar)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice 
• 1 tablespoon finely grated lemon peel
• 1/3 cup melted butter
• 2 cups white flour
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen cranberries (partly chopped)

1. Preheat oven to 400 F.
2. Spray a 12 cup non-stick muffin pan and set aside.
3. In a large bowl, combine the ricotta cheese and eggs with a whisk.
4. Add the buttermilk and the flavourings, lemon peel and then butter.
5. Add the dry ingredients all together and then stir just until combined.
6. Add the cranberries, just stirring until evenly dispersed.
7. Fill the muffin cups almost to the top.
8. Bake for about 20 - 25  minutes or until a toothpick comes clean.

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.