Pepper Relish

I love bell peppers, any colour - raw, roasted, saute'ed, pickled or grilled.
This pepper relish will make hot dogs and hamburgers a gourmet treat.
 It's also good served on sandwiches or alongside meatloaf and ham.

I am fortunate to have a greenhouse growing peppers in my neighbourhood
where they sell them by the bag full for a very reasonable price.

• 2 pounds red peppers*
• 2 pounds yellow peppers*
• 2 pounds green and orange peppers mixed*
• 2 pounds onions*
• 1/3 cup coarse salt

*(2 pounds prepared vegetables = 8 cups)

1. Cut peppers open, remove seeds and membranes and slice thinly into 1 ½ inch pieces.
2. Peel and slice onions into 1 1/2 inch pieces.
3. You should have about 32 cups prepared vegetables. 
4. Mix peppers and onions in a large bowl.
5. Add coarse salt and toss well.
6. Let mixture sit for 2 hours.
7. Drain and rinse well and place vegetables in a large stock pot.

• 2 1/2 cups sugar
• 2 teaspoons mustard seed
• 2 teaspoons celery seed
• 2 teaspoons  dry mustard
• 1/2 teaspoon turmeric
• 1/2 cup flour
• 2 1/2 tablespoons coarse salt

• 3 1/2 cups white vinegar
• 1/2 cup water
• 1 tablespoon cornstarch
• 2 tablespoons cold water

1. Mix dry ingredients together and stir into vegetables.
2. Add vinegar and water to vegetables in pot and mix well.
3. Bring to a boil and cook on medium high heat for about 10 minutes or just until vegetables are tender.
4. Mix cornstarch and water and stir into vegetable mixture. Bring to a boil.
5. Remove from heat.
6. Bring snap tops to a boil in a small pot.
7. Ladle pepper relish into sterilized jars and wipe top edge of jar before topping with a hot snap top.
8. Add ring - screw it on firmly but do not tighten.
9. Bring water to boil in canner. Water should cover jars.
10. Immerse jars in hot water, bring to a boil and process for about 4 minutes.
11. Remove from canner and cool.
12. Store in a cool dark place. Makes 10 pints
    

Two Bite Brownies

These irresistible fudgy little bites come inspired by Martha Stewart's Chewy (pan) brownies.  I made a few adjustments to make the recipe fit 36 mini muffins and they turned out to be the perfect tiny treat to add to a lunch kit or gift box.

Ingredients:

• 1/2 cup butter
• 1 1/2 cups semi sweet chocolate chips
• 2 tablespoons oil (in 1/8 cup measure *)
• 1 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cups white sugar
• 3/4 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla

Method:

1. Preheat oven to 350° F and generously grease 36-count mini cupcake/muffin cups with cooking spray, or line with parchment paper cups. (parchment paper does not stick to the brownie and can be removed as soon as brownies are cooled off)
2. In top of double boiler, (or heatproof bowl set over a pot of simmering water) melt butter with chocolate chips and oil. 
3. In small bowl, mix flour, baking powder and salt. Set aside.
4. Once chocolate is melted, remove from heat. Stir in both sugars, stirring vigorously (use wooden spoon or whisk) until well blended. 
5. Add eggs, one at a time, stirring well for about a minute, after each addition.
6. Stir in vanilla and then the flour mix.
7. Using unwashed *1/8 cup measure that was used to measure the oil, scoop a measure full of batter into each prepared muffin holder. 
8. Bake for 18 minutes, or until toothpick comes out moist with no dough. Do not over bake.
9. Cool in pans on wire rack. Twist to rotate cooled brownie bites before removing or flipping pans. These can be kept in a sealed container for several days (room or fridge) or frozen.

If you want to make them in a pan, use a 9-inch square pan. Bake 35 - 40 minutes, until toothpick comes out moist with no dough. Cut into 25 - 36 pieces. 

Pumpkin Bran Muffins

This is how I cool my muffins, how do you cool your muffins?

Pumpkin and Chocolate Chip Muffins are one of my favorites!

I like to cut the amount of  to half the sugar and fat content of muffin recipes, so this recipe already reflects this reduction. There is no compromise to texture or taste doing so. This recipe makes 3 dozen muffins, perfect to stock up the freezer for sending lunch along to work or school.

• 1 large can 796 ml / 28 oz (3 1/2 cups) pure pumpkin
• 2 cups of sugar
• 1 cup oil
• 6 eggs, beaten
• 4 cups of flour
• 2 cup of oat or wheat bran
• 1 teaspoon of salt
• 1 1/2 tablespoons cinnamon
• 1 1/2 teaspoons cloves
• 1 1/2 tablespoons baking powder
• 1 1/2 tablespoons baking soda
• 2 cup of raisins or chocolate chips

1. Combine the first 4 ingredients.
2. In a separate bowl sift the dry ingredients together.
3. Add the dry ingredients to the pumpkin mixture.
4. Stir together until all the dry ingredients are moistened.
5. Add the chocolate chips or raisins.
6. Bake at 350 for 22-25 minutes or until golden brown.
7. Makes 3 dozen muffins.

Frozen Peach Pie Filling

Everything has been coming up peaches around here lately...and now is the time to stock the freezer with one of my favorite fruits.  I clipped this recipe from a newspaper many decades ago...and have used it often through the years.  Freeze the peach pie filling in 9-inch pie plates lined with several thicknesses of plastic wrap.  When you are in pie making mode, just remove the pie-shaped frozen filling and set into a pastry lined pie pan.  Bring the taste of summer to your winter table!

• 9 pounds fresh peaches
• 3 1/2 cups sugar
• 2 teaspoons Fruit Fresh (fruit preservative)
• 1/2 cup plus 2 heaping tablespoons quick-cooking tapioca
• 1/4 cup fresh lemon juice
• 1 teaspoon salt

1. Line four 9" pie plates with several thicknesses of plastic wrap, allowing wrap to extend 5 inches beyond rim of pan.
2. Scald and peel about 9 pounds peaches.  
3. Slice and measure 16 cups.
4. Combine sugar and Fruit Fresh. 
5. Add to sliced peaches along with tapioca, lemon juice and salt.
6. Divide filling evenly among the pans.
7. Loosely cover each filling with extended wrap and freeze until firm.
8. Once filling is frozen solid, remove from pans and wrap tightly.
9. Return to freezer until needed.

To make up pie:

• Pastry for 2-crust 9" pie
• 1 frozen block of peach pie filling
• 1 tablespoon butter

1. Line pie plate with pastry.
2. Remove block of peach pie filling from freezer.  Unwrap and place into pastry lined pie plate. Do not thaw.
3. Dot with butter.
4. Cover with top crust and seal edges well.  
5. Cut several small slits near center of crust.
6. Bake at 425°F for 45 minutes; lower temp to 350°F and bake an additional 20-30 minutes (until filling bubbles and crust is golden brown).

French Bread

I got this recipe from Lovella G. ( another Lovella, and another great friend) way back when our kids went to the same elementary school. This recipe has become sort of a "staple" kind of recipe for a quick bread, for pizza crust, pizza buns, focaccia bread or baguettes (used for spinach dip etc) As you can see - It is a must have! =)

Ingredients:

• 2 tablespoons sugar
• 2 tablespoons cooking oil
• 2 teaspoons salt
• 2 cups hot tap water
• 4 1/2 - 5 cups flour, white - can be half whole wheat or multigrain *
• 2 tablespoons instant yeast

Method:

1. Put sugar, oil, salt and hot water in a large mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.  
2. Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with wax paper and tea towel.
3. Let rise until double, about 1/2 hour. Divide in half.
4. Roll out on a slightly floured surface to about 12"x15” rectangle. Roll up jelly roll style, beginning at longer end, and place on greased or parchment paper lined cookie sheet. Cut diagonal slits on top. Cover with tea towel and then wax paper or plastic.
5. Let rise about 30 - 45 minutes. Brush with mixture of 1 egg and 2 tablespoons milk, whisked with fork.
6. Bake at 400° F for 20 minutes, or until golden. Remove to rack to cool.

* Flour purchased in the USA may need a teaspoon of vital wheat gluten added to the flour




For Pizza:
Instead of rolling out the dough, just divide and press onto 2 pizza pans. Bake at 400° F until light golden - barely done. About 8 -10 minutes.
Spread lightly with pizza or spaghetti sauce. Sprinkle with Parmesan cheese. Cover with any cold cuts you want . . . ham, salami, pepperoni, cooked hamburger (left over sloppy joe sauce) or cooked chicken, slivered peppers, grated cheese (mozzarella, or assortment). Sprinkle with oregano and basil. Bake at 375° F, about 15 min.

focaccia bread:
Add about 1 tablespoon of each (fresh if possible) thyme, oregano, rosemary, chopped into tiny bits,
1/4 cup Parmesan cheese and 1- 2 teaspoons garlic powder to the dough, as you're mixing it. Cover and let rise.
Press dough into 2 - 8" x 8" greased pans. Make indentations with end of wooden spoon and brush with olive oil. Sprinkle with cornmeal and rosemary (optional)
Cover and rise 1/2 hour. Bake until light golden, about 25 - 30 minutes. Serve with Olive oil and balsamic vinegar.

dipping bread:
Use any kind of combination of flour and grains that you like, roll out to make long skinny loaves (baguettes) and slice at an angle. Great with Spinach dip.
Maybe this is too much information, but it's there to give you ideas on what you can do and I hope you try something new and enjoy it.

Bread for the Journey

Kind words, affirmation, encouragement. 

I think we often underestimate the power behind these things.

"How are you?"

"I'm praying for you."

"I have a verse to share with you."

"I understand...you are not alone".

"I'm with you."

"I care."

"Here's something I think you should read...it encouraged and blessed me, and I hope it will you too."

"Want to go for coffee?"

Kind words, affirmation and encouragement bring comfort, they renew hope, and are like good medicine for a tired soul. I personally have received this kind of care from friends along life's way and I know that it pleases the heart of God when we reach out to one another with a truly caring spirit. 

I believe that God also wants each of us to be givers of kinds words, affirmation and encouragement. You may be needing to hear that you are loved and being lifted up in prayer today, and I am praying that if you came here today in need of encouragement that no matter what your situation or circumstance you know God cares for you...He loves you.

Scripture encourages us to use kinds words, and build each other up. May God help us to be generous givers of encouragement and also gracious receivers.

Proverbs 16:24
Gracious words are like a honeycomb, sweetness to the soul and health to the body.

1 Thess. 5:11
Therefore encourage one another and build one another up, just as you are.

Chicken Broccoli Crescent Ring

On the weekend we were invited out for a light after church dinner.  My sister in law Heidi was about to pop this in the oven so I quickly snapped a few pictures while she created this crescent ring in just a few minutes.  She has been making this for years and we've enjoyed it there several times. She covers a pizza pan with foil and there is virtually no clean up.

• 2 cups cooked chicken, you can used canned or leftover chicken breasts
• 1 cup broccoli, chopped
• 1/2 a sweet bell pepper
• 1 clove garlic
• 1/2 cup cheddar or cheese of your choice, grated
• 1/2 cup mayo
• 2 teaspoons dill dressing mix
• 2 packages whole wheat refrigerated crescent rolls

1. Preheat the oven to 375 F.
2. Line a pizza pan with foil and spray with cooking spray.
3. Put all the ingredients but the crescent rolls into a mixing bowl and stir together.
4. Separate the crescent rolls and arrange overlapping the large sides of the triangle on the pizza pan.
5. Spoon the filling in a circle over the dough that is overlapped and then fold the short end of the triangles to the center.  Tuck the ends underneath.
6. Bake for 30 minutes or until golden brown.  
7. Serve with a crisp green salad.

African Dish

This recipe comes from our first Greendale church cookbook.
 It's a strange combination of ingredients to those of us who didn't grow up with curries.
However it became a favourite of our children when they were growing up
 - perhaps because it was unusual and because the condiments consisted of all the things they loved.

• 1-2 cups rice - I use Basmatti
• 1 1/2 pounds hamburger
• 1 meduim onion chopped
• salt and pepper to taste
• 1-2 teaspoons curry powder (you can add more if you like)

1. Cook rice according to instructions.
2. Fry up the hamburger and onion, breaking it up as it browns. Remove as much fat as you can.
3. Add the seasonings and cook another minute or two.
4. Serve family style. To assemble, place hamburger over the rice on your plate and then add the condiments.

Condiments

• grated Cheddar cheese
• shredded lettuce
• chopped cucumber
• raisins
• sliced bananas
• diced canned or fresh peaches - mangos would work too
• chopped peanuts
• shredded coconut
• chopped red onion - if desired

You can vary the condiments according to what your family likes. You do need something juicy, like mango or peaches. Otherwise, pick and choose according to your taste.
Chutney would be a good addition as it is traditionally served with curry.

Pluma Moos ~ cold plum soup

Fruits soups made with fresh or dried fruits, have been a part of the Mennonite cuisine for centuries.  During the winter months, these soups were made with dried fruit.  In the summer, they were made with fruits fresh from the orchard.  We happened to have a long row of Italian prunes on our farm when I was a child and so we often had pluma moos made with fresh plums.  This is still my favorite fruit soup, a nice cold bowl of pluma moos on a hot day is most refreshing.  The Italian prunes are about ready for the picking here's a recipe you may want to try.

• 4 cups Italian prunes, pitted and quartered
• 8 cups water
• 1 cup sugar
• 1/3 cup corn starch
• 1 package cherry jello (4 serving size)

1. Place prunes in large saucepan and cover with water.  Cook until tender.
2. Mix sugar and cornstarch; add enough cold water to make a smooth paste.  Add to fruit gradually while stirring; allow it to come to a boil.
3. Remove from heat and stir in cherry jello.  
4. Cool. Then refrigerate.  
5. Serve cold.

One Pot Italian Sausage and Pasta

The other day was one of those days that I had not really planned for the unexpected and now I had to get a meal ready in a short time. So what did this cook do when she scrambles around the house looking what is left in the fridge the day before grocery shopping day....she improvises. This meal was so good that I thought I better write down what I did before I forget.
What did I have at home

• 5-Mild Italian Sausage (my preference is Turkey)
• 1-Red Pepper, cut into thin strips
• 1-Orange Pepper, cut into thin strips
• 1/4- red onion, cut in thin slivers
• 2-zucchini, sliced
• 1 tablespoon oregano (fresh, or 1 tsp. dried)
• 2 cups uncooked Pasta
• 1/4 cup Sun dried Tomato Salad Dressing, enough to moisten the dish to you satisfaction or depending on how much pasta you have and how moist you want it.
• Parmesan cheese

1. Cut the Sausage into chunks, cook until it is browned to your liking. No need to add oil, there is way to much in the sausage as is. I start it in a bit of water to help the process along. Drain the fat really well. (Turkey Sausage has less fat).
2. Mean while cook the pasta, any shape, any kind.
3. Once the sausage has browned add all the veggies and cook until tender crisp.
4. Add the cooked pasta to the pot.
5. Stir in enough dressing to make it moist and sprinkle with desired amount of cheese.
6. Put the lid on the pot, take the pot off the heat, and let the cheese melt for a few minutes while you make the salad.

So simple, so easy, and soooooo good, the empty pot speaks for its self...

Peach Slab Pie

We love slab pies over here...a pie baked in a bar pan. What we don't eat fresh from the oven, is stacked in layers with parchment paper in between and frozen to be used as needed (a few pieces at a time). A container of slab pie (apple, berry or peach) is always a staple when we leave on a road trip with the RV. Since the peaches are at their juiciest best over here, we have been enjoying them fresh and in desserts. There's a peach slab pie in the freezer ready for the taking, one piece at a time!

Pastry:

• 1 1/2 cup margarine
• 3 3/4 cup flour
• 1 1/2 teaspoon salt
• 1 egg yolk and milk to make 1 cup (reserve egg white to use as glaze)

Peach Filling:

• 6 cups peaches (about 9-10), peeled, pitted and cut into thin slices.
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/8 teaspoon salt

1. Combine flour and salt. Cut in margarine to obtain coarse crumbs.
2. Mix egg yolk mixture into flour mixture until dough holds together in a ball.
3. Roll out half the dough on floured work surface....slightly larger than 12 x 16 inches.
4. Spray 12 x 16 inch pan with cooking spray. Line with parchment paper, leaving a 1-inch overhang on the long sides.
5. Transfer dough to prepared pan. Trim edges of dough...leaving 1/2 inch to hang over edge.
6. For filling, combine sugar, cornstarch and salt. Add sliced peaches and lemon juice and stir. Pour peach filling into prepared baking sheet.
7. Roll out remaining dough. Place on top of filling. Trim edges of dough to hang over sides slightly. Fold edges under and pinch to seal.
8. Beat egg white until foamy and brush over top crust.
9. Bake at 375°F for about 45-50 minutes...or until golden and filling is bubbling.
10. Allow to cool completely on wire rack (several hours). Then pull up parchment paper to remove.
11. Cut into 20 pieces. Freezes wonderfully.

* This pastry recipe will be more than enough for a 12 x 18 pan (Pampered Chef bar pan). Use any leftover pieces to make a galette or two.

Plum Cake

With all the beautiful stone fruit coming to our fruit stands right now I decided to post a plum cake I posted here. After making it this time, I decided on a few tweaks, because it just seemed a bit on the sweet side for me with the crumb topping and the drizzle. The drizzle is quite optional, but it does look nice. Instead of plums, you can use apricots or sliced peaches.  

topping:

• 6 tablespoons brown sugar
• 6 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/4 cup butter 

cake:

• 1/2 cup sugar
• ½ cup butter, softened
• 2 eggs
• 1 tsp vanilla
• 1 ½ c flour
• 2 1/2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk or buttermilk
• about 8 Italian plums, quartered or cut in half

glaze:

• ¾ cup icing sugar
• 1 Tablespoon milk
• ½ teaspoon almond extract

Method:

1. In small bowl, stir together sugar, flour and cinnamon for topping. With pastry blender cut in butter until mixture is crumbly. Set aside.
2. In large bowl, beat sugar and butter until fluffy. I use a wooden spoon.
3. Beat in eggs, one at a time and vanilla. 
4. Stir in combined dry ingredients alternately with milk. 
5. Spread batter into greased and floured 9 - 10 inch spring-form pan. 
6. Arrange plums, cut side up, on top of batter.
7. Sprinkle evenly with topping.
8. Bake at 350°F. about 50 min, until toothpick inserted in center comes out clean.
9.  Let cool in pan for 10 minutes. Remove rim of pan. 
10. Mix glaze and drizzle over cake. Serves 8 - 10 

(If you line the greased pan with parchment paper, you can slide the cake onto a serving plate. Otherwise just leave the cake on the plate of the baking pan and place that on a serving plate once it’s cooled.)

Bread for the Journey

On a personal look at Psalm 103 it's easy to recap many of the benefits we have as God's children. Here are some of them from this Psalm.

He forgives all or iniquities.
He heals our diseases.
He redeems our life from destruction.
He crowns us with lovingkindness and tender mercies.
He satisfies our mouths with good things.
He renews us.
He executes righteousness and justice to the oppressed.
He is merciful and gracious.
He is slow to anger.
He is abounding in mercy.
He knows our frame.
The mercy of the Lord is from everlasting to everlasting.

What is our response?
Bless the Lord, all you His hosts, You who serve Him, doing His will.
Bless the Lord, all you works of His, In all places of His dominion; 
Bless the Lord, O my soul.

Plum Upside-Down Cake

Plums are in season...and they happen to make the best upside-down cake! This cake is a favorite from my mother's kitchen. We had a wee orchard of Italian prunes when I was a child...and shipped plums to the packers at this time of the year. And since they were available in abundance...we used them in cakes and pastries and 'pluma moos'. Italian prunes freeze well...and can be used straight from the freezer for this recipe.

Cake layer:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup milk

Fruit Layer:

• 2-3 tablespoons melted butter
• 1/2 cup brown sugar, packed
• about 12 plums (Italian prunes or your plums of choice)

1. Preheat oven to 350°F.
2. Spray 9-10 inch spring form pan with cooking oil; line with parchment paper.
3. Pour melted butter over bottom of pan. Sprinkle brown sugar evenly over melted butter.
4. Arrange plum halves cut side down over the brown sugar.
5. Beat 1/2 cup butter and together with sugar until light and fluffy.
6. Beat in eggs and vanilla.
7. Combine flour, baking powder, salt and cinnamon and add dry ingredients alternately with milk.
8. Beat together but do not over mix.
9. Spoon batter over top of the plums, spreading evenly.
10. Bake for about 45 minutes...or until cake is set in the middle.
11. Allow to cool for at least 30 minutes.
12. Remove ring and invert onto serving plate.
13. Serve slightly warm with ice-cream.

Lemon Zucchini Loaf

The zucchini plant in our garden is massive and when I can't keep up with the store sized zucchinis I start baking with the bigger ones.  When someone offers you a big zucchini, take it and prepare yourself for the best from scratch lemon loaf you have enjoyed in a long time.  It's moist and delicious!

• 3/4 cup packed, finely grated unpeeled zucchini,  (5 ounces or 150 grams)
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 1 large egg
• 4 tablespoons fresh lemon juice
• the zest of 1 large lemon
• 1 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

1. Preheat oven to 325 F.   Grease or prepare with cooking spray an 8 X 4 inch loaf pan.
2. In a large bowl, beat together zucchini, sugar, oil, egg, lemon juice and lemon zest.
3. Combine the dry ingredients and stir into wet ingredients with a wooden spoon until combined.
4. Pour batter into prepared loaf pan and bake 45 minutes or until toothpick comes out clean.
5. Allow to cool a few minutes in the pan and then remove loaf and cool on a cooling rack.

Lemon Glaze

• 1 cup icing/powdered sugar
• enough lemon juice to make a thick but pourable glaze.

1. Combine icing sugar and lemon juice until smooth.  Pour over loaf and allow to dry before wrapping in plastic wrap to store at room temperature. 

Crispy Parmesan Potatoes

 

If you need a side dish to go with your grilled meat or your sandwich plate...look no further!   Quick and easy to prepare...these tasty potato nuggets have an amazing crunchy cheese crust. 

 

• 1/2- 3/4 cup finely shredded or grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/8 teaspoon cayenne pepper (more or less depending how zippy you like things)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 1/2 lbs baby potatoes, halved
• sour cream or yogurt dip (we like ranch dressing)

1. Preheat oven to 400 degrees F.
2. Pour olive oil into 9x13 baking dish and evenly coat entire bottom.
3. In a separate dish, combine grated cheese, garlic salt, cayenne pepper, oregano, and pepper.
4. Sprinkle cheese mixture evenly over bottom of pan.
5. Arrange potatoes in a single layer (cut side down) on top of cheese mixture.
6. Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pierced with fork. 
7. Remove from oven and allow potatoes to rest in pan for 5 minutes. Carefully remove potatoes from the pan using a small spatula.
8. Arrange on serving platter cheese side up. Serve with sour cream or yogurt dip.

* Don't throw out the leftovers!  They are great re-heated in a non-stick skillet the next day!

 

Chokecherry Syrup

As a young girl I remember my mother making syrup once the chokecherries were ripe. We called it 'supsil'. I didn't always enjoy picking the berries but oh my I did love the syrup. My favorite way of eating this is to dip fresh zwiebach in the syrup. A bit messy but so worth it. It is also wonderful on pancakes.
This syrup makes great gifts.

• 4 cups chokecherry juice
• 3 cups sugar

1. Place whatever amount of chokecherries you have in a pot, cover just barely with water, bring to boil and simmer till the berries are soft.
2. Mash berries, potato masher works well.
3. Strain berries in a large sieve pressing down to get pulp with the juice.
4. Whatever amount of juice you end up with, adjust sugar accordingly.  1 cup less sugar than juice is the ratio.
5. Bring strained juice to boil, add sugar, bring back to boil and boil for 15 minutes stirring occasionally.
6. Pour into sterilized jars or into pretty decorative bottles. Keep refrigerated.
7. Yield: 4 1/2 cups syrup

Blackberry Ripple Frozen Cheesecake

Crust

• 3/4 cup graham wafer crumbs
• 3/4 cup finely ground almonds
• 2 tablespoons white sugar
• 1/4 cup melted butter

1. Combine the crumbs, almonds, sugar and melted butter and press into a 9-inch springform pan.
2. Bake for 8 minutes at 350 or until fragrant and allow to cool completely.

Meringue

•  1 cup white sugar
• 1/3 cup water

1. Combine in small saucepan and bring to boil. Boil at a high heat for 10 minutes or until a thread forms when you drop some from a teaspoon.
2. In a free stand mixer beat three egg whites until stiff peaks form.
3. Now slowly pour the syrup into the egg whites continuing to beat on high speed. Try to not let syrup onto the bowl edge.
4.  Continue whipping this on high speed about 15 minutes or until cooled.

Cream Cheese Mixture

• 2 packages cream cheese
• 1/2 cup of sour cream
• 1/2 cup whipping cream
• 2 teaspoons vanilla
• grated lemon rind of 1 lemon

1. In another mixing large bowl beat the cream cheese, and then add the sour cream and whipping cream and whip it until smooth. Add the flavouring.
2. Once the meringue mix is done, slowly add it to the cream cheese. About 1/3 at a time. Use a rubber spatula to combine it slowly to not deflate the meringue.
3. Now you are ready to put together your ripple cheesecake.

Drizzle

• 1/2 cup of soft blueberry, blackberry or raspberry preserves.

1. On top of the cooled crumbs, layer first, the cheesecake mixture, then a bit of the preserves, then more cheesecake mixture, repeating several more times or until you have used up all the filling.
2. Cover well with plastic wrap and put it in the freezer overnight.

Serve with Blackberry/blueberry sauce.

Blackberry Sauce

• 6 cups of blackberries
• 3/4 cup of sugar or more or less (blueberries would take far less)
• 2 tablespoons cornstarch
• 1 cup water.

1. Combine the cornstarch with the sugar. add the water and pour over the berries.
2. Cover and microwave on high stirring every 5 minutes until the filling is boiling and clear not cloudy.
3. Store covered in the fridge.

Peach Cream Cheese Pie

Peach season means peach pie of any kind. I like them all. The cream cheese layer in this pie gives it a nice tart flavor. This pie doesn't take long to make especially if you use a store bought crust.
You will need a total of 8 medium sized peaches for this recipe.

• 1/2 cup peaches, pureed (you will need 2 medium sized peaches for this)
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons lemon juice (juice of large lemon)
• 1/2 cup cream cheese (half 8 oz block)
• 1/3 cup icing sugar
• 1/2 teaspoon vanilla
• 6 medium peaches, peeled, pitted, and sliced
• 8" baked pie shell, make your own or buy ready made crust.

1. In blender puree two peaches that have been peeled, pitted and chopped. Set aside.
2. In a small saucepan whisk together sugar and cornstarch until well blended. Add puree, water, and lemon juice. Bring to boil and cook until thickened. Once it boils it will thicken quickly. Remove from heat and allow to cool. This is the sauce mixture.
3. In a small bowl beat together cream cheese, icing sugar, and vanilla until creamy.
4. Spread on baked and cooled pie shell.
5. Fold peaches into cooled sauce and spoon over layer of cream cheese mixture.
6. Refrigerate until thickened. Serve plain or with whipped cream.
7. Serves: 8 to 10

Bread for the Journey

Sometimes I need to become quiet and just simply remember that God sees me as precious. He celebrates me. The following verse says He sings over me.  Me, you, out of all the people in the world, He knows our names. He wants us, me to know Him too. To accept the gift of His forgiveness, love, mercy, grace, security and the freedom that is for all.

Simply because I said yes to His call and accepted His precious gift of eternal life, I am experiencing His nearness, power, and peace. It's not a life free of struggles, but He's my helper. And the sweetest of things...He rejoices and sings over me. That just makes me smile to think that the King of kings does that for me. May my thanks to Him be to above all things seek His glory and give Him first place in my life.

Zeph. 3:17
"The Lord your God is in your midst; a mighty one who will save; He will rejoice over you with gladness; He will quiet you by His love; He will exalt over you with loud singing."

Raspberry Squares

It was about 25 years ago my friend Irma and I went to her sister in law Janice's place, and she served us this most wonderful fresh fruit square. I have not made it for a few years, but today I had some fresh raspberries and this was the perfect way to put them to use. Of course the raspberry ripple cheesecake ice cream finished it off perfectly.

Dough:

-2/3 cups very warm water

-1 tsp sugar

-1 tbsp traditional yeast

In a small glass bowl dissolve sugar in the warm water. Sprinkle the yeast over and let proof for 10 minutes and then stir well.

In another larger bowl:

-2 1/2 cups flour, and using a pastry blender, cut in 1 cup butter.

Beat:

-4 eggs yolks until thick and creamy.

Stir the yeast mixture and egg yolks together and pour over the flour mixture. Stir until the dough comes together in a soft smooth ball. If the dough is sticky add a small amount of flour. This dough is very easy to work with. Set aside while you get the berries ready.

Berry filling

-5 cups fresh raspberries

-3/4 cup sugar

-3 tbsp cornstarch

Stir these 3 ingredients together.

Divide the dough into two equal pieces. On a lightly floured counter roll out one piece to fit a cookie sheet. (I use a small sheet that is 10x14, but a larger one will work fine). Make sure the dough comes up the sides of the pan. Pour the prepared berries over the base crust. Roll the second piece of dough and place over the berries. Using a fork press the edges down all the way around the pan. Make small air whole slits over the top crust. Cover loosely with Saran and let rise on counter for 40 minutes.

Bake in 375º oven for 40 minutes. Allow squares to cool and then ice.

Butter Icing

-2 tbsp soft butter

-1 1/2 cups icing sugar

-1 1/2-2 tbsp milk

-1 tsp vanilla

Stir together until you get a smooth icing that is a little thin so it spreads easy and glazes the squares.

Substituting with frozen fruit:

If you make this after the berry season has finished just pull out your frozen fruit and allow to thaw. You will need to add another heaping tablespoon of cornstarch if you use frozen berries. I drain the juice from the thawed berries, add the cornstarch and sugar to the juice and heat in the microwave for 3 minutes stirring half way through. Then I pour that hot mixture over the berries and let it all cool. Once it has cooled, continue the same as for fresh berries. I have made a bumble berry mixture from my freezer using a mix of strawberries, raspberries, blueberries and blackberries.

Bavarian Apple Torte

When we do a Flashback Friday we go back to a recipe that we posted closer to when we first started. (This one posted here in 2008.) What we found is that we can't delete the old one because there are dear readers who have pinned it. So now we've been posting a second one, the same as the old, but clarified and cleaned up a bit. Some of us keep the old photo up and some of us are happy to take it off. I'm always happy to change up old photos. 

This recipe has a story that I posted about here. When we visited our daughter and family in Indonesia (2011), she hosted a lunch with friends who all brought something they had made from this blog. Needless to say I felt honored, especially when one of them brought this apple cake even though it was quite the feat to get cream cheese where they live. It was wonderful!

Ingredients:

base:

• 1/2 cup butter, room temperature
• 1/3 cup sugar
• 1/4 teaspoon vanilla
• 1 cup flour

filling:

• 2 – 8 ounce packages cream cheese, room temperature
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla

topping:

• 2 - 3 thinly sliced apples
• 1/3 cup sugar
• ½ teaspoon cinnamon
• ½ cup sliced almonds

Method:

1. Cream butter, sugar and vanilla. Add flour a little at a time and beat until crumbly to resemble a graham wafer type crust.
2. Press crumbs out on bottom and a little up the side of a 8 1/2 - 9 inch spring-form pan. 
3. Beat cream cheese and sugar. Add eggs and vanilla, beating until smooth. 
4. Pour into pastry-lined pan.
5. Arrange apples on top of cream cheese layer and sprinkle with sugar/cinnamon mixture
6. Top with almonds.
7. Bake at 400° F for 10 minutes. Reduce temperature to 375° F and continue baking for 50 - 60 minutes. Cover loosely with foil for last 10 minutes if almonds get too dark. (shorter baking time is if using a larger pan, because the cake will not be as high)
8. Allow to cool 15 minutes. Run a knife around the edge before removing the rim. 

Corn, Avocado, Shrimp Salad

It's corn time in Chilliwack. That's our product and there's no better feeling
then to get up early and pick a few fresh cobs of corn.
I love watching the farmer till and prepare the soil in early spring.  Now it's harvest time.
Chilliwack Corn is always a favorite and here is one of my favorite recipes.
Are you looking for something lighter?  It's a perfect meal all in one,
with a tangy buttermilk dressing that isn't runny.

 

Ingredients

• 2 ears of sweet corn (jubilee) cut off the cob
• 4 strips of bacon
• 1 pound shrimp peeled with tails off
• 4 cups chopped Romaine lettuce
• 1 avocado, peeled, pitted and diced
• buttermilk dressing

Method

1. Husk corn and grill slowly on the BBQ on medium heat. Set aside. You can use any kind of corn, but jubilee beats them all.
2. Cook prawns in boiling water until pink in color. Set aside.
3. Fry the bacon till crisp. Set aside.
4. Assemble your salad by making a bed of lettuce and adding your corn, bacon, shrimp and avocado on top. Toss lightly.
5. Drizzle with your favorite buttermilk recipe.

Basil Buttermilk Dressing

• 1/2 cup buttermilk
• 1/2 cup Greek yogurt
• 2 tablespoons minced onions
• 2 tablespoons freshly chopped basil
• 2 tablespoons chopped parsley
• 1 tablespoons lemon juice
• 2 cloves minced garlic
• Salt and freshly ground pepper to taste.
• 1/4 teaspoon paprika

Whisk all ingredients until blended.  Cover and refrigerate for one hour before using.
I like this tangy dressing packed with herbs. Paprika gives it that smoky taste.

Tips:

1. Grill or cook extra cobs when making corn on the cob...its can be used for salads later on in the week. I always butter the corn first prior to placing it on the BBQ using medium heat.
2. Freshly cooked shrimp is my suggestion, rather than using frozen cooked shrimp.
3. Drizzle lime juice over avocado to prevent from darkening.
4. Greek yogurt combined with buttermilk, creates a  consistency for a butter milk dressing that's just perfect.  It's never too runny.  I've experimented with sour cream and mayonnaise and find it's always runny.

Peach Platz

• 2 1/2 cups of flour
• 1/4 teaspoon salt
• 1 cup of butter or hard margarine
• 2 eggs, beaten
• 2/3 cup of warm water
• 1 package of yeast
• 1 tablespoon sugar

Filling

• 1 can of peach pie filling
• 1 14 oz can of drained peach slices, then mix into pie filling for extra fruit

Glaze

• 1 cup icing sugar
• milk or cream
• 1/2 teaspoon vanilla extract

1. Dissolve the yeast in the water with the tablespoon of sugar for about 10 minutes.
2. Meanwhile, mix the flour, salt and cut in the 1 cup of butter and mix until crumbly as you would for pie dough.
3. Add the beaten eggs, along with the yeast.
4. Form into a soft dough.
5. Knead the dough on a floured counter top until you have a nice soft and smooth dough. This does not take long as you want the dough to be tender like pie dough and not like a bread dough.
6. Do not set aside to rise. Instead divide the dough into 2 portions with one portion being slightly larger.
7. Roll to fit into a 11x15 greased pan.
8. Fill with your favorite pie filling. I used peach but also added a 14 oz can of peaches that were drained, diced, and mixed in with the pie filling.
9. Roll out the second piece of dough and cut into strips that you would lay over the fruit in a criss-cross pattern.
10. Cover and let it rise for one hour.
11. Bake at 375 degrees for 30-35 minutes or until a golden brown.
12. While the platz is still warm, combine the icing sugar with vanilla and enough milk or cream to make a glaze that is thin enough to drizzle over the entire platz.

This is a nice thing to bring to a church potluck or a larger gathering. Not too sweet.

Chocolate Espresso Pavlova Cookies (Gluten Free)

This naturally gluten free drop cookie is so quick and easy to make. I found the inspiration for this great recipe on Rock Recipes. It satisfies a chocolate craving and makes a bowl of ice cream  and strawberries feel like a special dessert.  

• 3 cups icing sugar
• 2/3 cup cocoa
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon instant coffee powder (I use Starbucks)
• 3/4 cup egg whites (about 4 large egg whites)
• 1 teaspoon vanilla
• 1 teaspoon white vinegar
• 3/4 cup chocolate chips

1. Preheat oven to 350 F.
2. In a large bowl, sift together the dry ingredients through a sieve 3 times until it all looks the same color.
3. Add the egg whites, vanilla, and vinegar and beat together until thick and glossy and smooth.
4. Stir in chocolate chips.
5. Line 3 cookie sheets with parchment paper. Spray the parchment lightly with cooking spray.
6. Drop 12  large teaspoons of cookie dough on each cookie sheet.
7. Bake about 10 minutes or until cookies puff up and have a crackled top.
8. Let the cookies completely cool before removing from parchment paper.

Makes 36 cookies

Pancit..a Noodle Dish from the Philippines

This is a wonderful noodle dish that our friends from the Philippines make. This recipe was given to me by my friend Cathy. We have enjoyed delicious dishes from the Philippines many times and this one is always on the table. I usually see it served in foil pans so I thought I should do the same.
This is a large recipe, you may want to share or you can make half the recipe.

• 16 oz package of vermicelli rice noodles
• 4 tablespoons cooking oil
• 2 teaspoons garlic, minced
• 1/2 small onion, finely chopped 
• 1 cup carrots, cut into matchsticks
• 1 cup celery, finely chopped
• 4 cups green cabbage, finely chopped
• 2 cups snow peas
• 2 cups chicken, cooked and diced or you can use pork
• 2 cups chicken broth
• 1/4 cup soy sauce
• Salt and pepper to taste
• Lemon wedges

1. Prepare noodles according to package instructions, drain and set aside.
2. In a large pot or wok (on medium heat) add cooking oil and saute garlic and onion. 
3. Add onions, carrots, celery, cabbage, snow peas, and cook until vegetables are tender crisp, 5 to 10 minutes (depending on the size of your cut vegetables).
4. Add chicken, chicken broth, and cooked vermicelli rice noodles (that were prepared and set aside) to the vegetable mixture until well combined. Stir in soy sauce, salt, and pepper.
5. Continue cooking until liquid has completely evaporated.
6. Serve hot. Serve with lemon wedges at the table, you can squeeze a little juice over your serving. Some may also like an extra splash of soy sauce.
7. Serves: 8 to 10

Bread for the Journey

Today I'd like to share an old hymn written by Katharina von Schlegel in 1752. Maybe like me, you grew up singing these words in church, but just never really grasped the wonderful truths expressed. It became real to me more recently when one of my kids send me a link to a beautiful recording by Kari Jobe. Listening to it time and again, one day I was hit with these encouraging words, 

Be still, my soul; the waves and wind still know

His voice who ruled them while he dwelt below.

 I think of the disciples trying everything they could to keep from sinking, when finally they called on Jesus . . . the Lord of the wind and the storm . . . and I want to do (and see) the same.

Be Still, My Soul

Be still, my soul; the Lord is on your side;

Bear patiently the cross of grief or pain;

Leave to your God to order and provide;

In every change he faithful will remain.

Be still, my soul; your best, your heavenly Friend

Through thorny ways leads to a joyful end.

Be still, my soul; your God will undertake

To guide the future as he has the past.

Your hope, your confidence let nothing shake;

All now mysterious shall be bright at last.

Be still, my soul; the waves and wind still know

His voice who ruled them while he dwelt below.

Be still, my soul; though dearest friends depart

And all is darkened in the vale of tears;

Then you will better know his love, his heart,

Who comes to soothe your sorrows and your fears.

Be still, my soul; your Jesus can repay

From his own fullness all he takes away.

Be still, my soul; the hour is hastening on

When we shall be forever with the Lord,

When disappointment, grief, and fear are gone,

Sorrow forgot, love’s purest joys restored.

Be still, my soul; when change and tears are past,

All safe and blessed we shall meet at last.

Dear Lord Jesus, I pray that we will remember who you are and that you are right there with us (in our boat) at all times. Help us to know your peace even in the storm, knowing that at your voice the storm will stop.