Christmas Pudding with Sauce

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

Pudding:

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

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

NOTE: This recipe was originally made with suet.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

Christmas Pudding Sauce

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

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

Bread for the Journey

On this 3rd Sunday of Advent as we think of the coming of Jesus Christ we light the candle of joy!

Luke 2: 8-12 NIV

 8 And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. 9 An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. 10 But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. 11 Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. 12 This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.”

"Joy to the world, the Lord is come!
Let earth receive her King;
Let every heart prepare Him room,
And Heaven and nature sing,
And Heaven and nature sing,
And Heaven, and Heaven, and nature sing.

Joy to the earth, the Savior reigns!
Let men their songs employ;
While fields and floods, rocks, hills and plains
Repeat the sounding joy,
Repeat the sounding joy,
Repeat, repeat, the sounding joy.

No more let sins and sorrows grow,
Nor thorns infest the ground;
He comes to make His blessings flow
Far as the curse is found,
Far as the curse is found,
Far as, far as, the curse is found.

He rules the world with truth and grace,
And makes the nations prove
The glories of His righteousness,
And wonders of His love,
And wonders of His love,
And wonders, wonders, of His love."

Artichoke and Roasted Pepper Dip

Put this appetizer out on your kitchen island and for sure you'll have everyone right where you're trying to finish up the meal. My son-in-law loves to tease me about that! So, depending on how stressed you want to be, plan your placement carefully. If I remember right, I got this recipe from my niece, Pauline.

Ingredients:

• 1/2 cup miracle whip ( I do more)
• 2/3 cup grated Parmesan cheese
• 1/2 jar roasted sweet red peppers, patted dry and chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 each: green onion chopped, clove garlic, minced

1. Stir together miracle whip, cheese, peppers, artichokes, onion and garlic. (I save a bit of the cheese to sprinkle on top) 
2. Spoon into 9 inch pie plate or similar small, low baking dish. 
3. Bake at 350° F 10 - 12 min. Serve with crackers, corn chips, guacamole or black bean chips.

Angel Kisses (Alfajores)

This cookie has a ‘melt in your mouth’ kind of texture, like shortbread. The filling is cooked sweetened condensed milk, also known as dulce de leche, if purchased in a jar. The recipe came from a friendly neighbor, who invited me for coffee when I was a newly wed. I loved the cookies because the filling was just like what we used to spread on our bread when we lived in South America. I found out that they were quite a bit of work to make when I made them for our daughter’s first birthday, so I decided that they would be Christmas cookies and eventually we ended up calling them angel kisses, because we did not know the real name.

Ingredients:

• 1 cup soft butter
• 3 egg yolks
• 3/4 cup sugar
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla
• 2 cups cornstarch
• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 can sweetened condensed milk
• flaked coconut

Method:

1. Put unopened can of sweetened condensed milk, standing up, in a pot of water, water coming up about 3/4 of the way. Bring water to boil and simmer for 11/2 hours. Add water if needed. Cool completely in fridge. Good if you can do this the day ahead. I like this method because the dulce tastes fresh and creamy. If you prefer, you can use 1 jar purchased Dulce de Leche. 
2. This cookie recipe has no liquids, so I find it is very important to use very soft butter, but not melted. I take it out of the fridge the night before. It also helps to use a large mixer that has a dough (hook) attachment.
3. Beat butter until very creamy. Beat in the yolks. 
4. Mix sugar and lemon rind, then add to creamed mixture, along with vanilla. 
5. Stir in cornstarch and combined other dry ingredients (using hook attachment if you have) until smooth. Shape into ball.
6. Taking about 1/4 of the dough at a time, roll out on floured surface to about 1/4 inch thickness.
7. Cut with small, round cookie cutter or tomato paste can. 
8. Place on floured cookie sheets and bake at 350° F for about 8 min. Do not over bake. Cookies should just be starting to get color on the underside, not on top. Cool.
9. Stick two cookies together with cooked sweetened condensed milk, spreading the sides (edges) as well and rolling them in coconut. 
10. Freeze to set. Store in air tight container in freezer and beware if someone in your family likes eating them frozen! Yields 4 dozen cookies 

Chili Meat Pockets

I'm not sure who gave me this recipe but I used to make them for the children's school lunches.

 They would also be great as appetizers for those Christmas parties. 

If you have a food processor, use it for the pastry.

For the Pastry:

You will need to make the recipe twice to use up the filling.

• 1 cup creamed cottage cheese
• 1 cup margarine
• 2 3/4 cups flour
• 2 tablespoons wheat germ

For the Chili Meat filling:

• 2 pounds lean ground beef
• 1/1/2 cups onions chopped fine
• 3 tablespoons chili powder ( or to taste)
• 4 envelopes beef bouillon powder.
• Cheddar cheese cut into pieces about 1/4 inch x 1 inch x 1/1/2 inches.

1. Prepare filling first.
2. Brown ground beef and onions until meat is cooked through. Drain fat. 
3. Add chili powder and beef bouillon powder and cook a little longer stirring well until seasonings are incorporated. (Do not add water)
4. Set aside to cool while you make the pastry.
5. Place all pastry ingredients in bowl of food processor and pulse until dough begins to stick together.
6. If mixing by hand, cut margarine and cottage cheese into dry ingredients and then mix by hand until mixture holds together and becomes somewhat sticky.
7. Divide dough and roll each piece out to about 1/8th inch thickness on floured surface.
8. Cut circles using a cutter about 3 1/2 inches in diameter.
9. Place 1 piece cheddar cheese on one side of each circle. 
10. Top with about 1 tablespoon of meat filling.
11. Fold in half and crimp edges together using a fork. 
12. Prick the tops with your fork to let the steam out when they bake.
13. Place on baking sheets and bake at 375 degrees C for about 15-20 minutes or until lightly browned. 
14. Serve to the kids with ketchup for dipping or to the adults with red pepper jelly.
15. Keep the Chili Meat pockets in the fridge or freezer until serving.
16. They heat up best in a 350 degree oven for about 10 minutes or turn the oven off and let them warm if frozen.

Nanaimo Bars

For those of us that have grown up with the Nanaimo Bar, it hardly seems possible that the rest of the world has had to go without this treat at Christmas time. I'm sure that Joyce had no clue that her famous bar would become such a favorite when she entered a contest in her hometown of Nanaimo. For the whole story you can click right here to read it. 

I do recall learning to make these before I was a bride. I even made them for the day that I had my bridesmaids over to wrap the Wedding cake in foil and netting for our wedding favours. Sadly, that day I made a few errors that I am going to make sure you never make. Pay attention to the little details and you too can serve the perfect little layer bar with your Christmas goodies.

First of all, you will want to use a 9X13 pan instead of the 8X8 pan. I like it nice and thin. You may like yours thicker, go for it. The other thing you will want to do is to line your pan with parchment paper or foil. If you don't do this you will not be able to lift it out to cut once it has been chilled

The other thing you will need to do is to ensure fresh ingredients. Make absolutely sure your graham wafer crumbs are fresh. Taste them. Don't trust that because your package is sealed, they will be fine. Also, make sure that your nuts whether you choose to use walnuts or almonds or pecans are also fresh. Taste them. The coconut I use is fine unsweetened. While you can use flaked or shredded, it cuts nicer if the bits are tiny.

Nanaimo Bars

Bottom layer 

• 1/2 cup unsalted butter 
• 1/4 cup sugar
• 5 tablespoons of cocoa
• 1 farm fresh egg slightly beaten
• 1 1/4 cup of graham wafers
• 1/2 cup of finely chopped walnuts
• 1 cup of fine unsweetened coconut

1.  Put the butter in a microwave safe bowl and melt it until it is nearly but not entirely melted.
2. If the butter is too hot it will instantly cook your egg in the next step.
3. Add the cocoa and sugar and stir until it is combined.
4.  Add the slightly beaten egg and stir until well combined.
5. Put back in the microwave for about a half minute.
6. Your mixture should be a bit like a custard.
7. You may need to put it in for another half minute, stir and repeat until it has slightly thickened.
8. The egg should have now slightly cooked and thickened the mixture.
9.  Add the nuts and coconut and stir until well combined.
10.  Add the graham wafers last. Don't add all the crumbs at once. I have found that some makes of graham crumbs are more powdery and thereby can dry the mixture faster. I think you'll be okay with this amount of butter, but as I learned years ago, if the mixture is too dry, it will crumble and not cut nicely later on when it is chilled. Spread the first layer into your prepared pan and chill for an hour. Do not skip the chilling step.

Second layer 

• 1/2 cup unsalted butter, softened
• 2 tablespoons Birds Eye Custard Powder. (non-sweet custard powder meant to be cooked)
• 3 tablespoons of heavy cream
• 2 cups of icing sugar or (powdered sugar)

1.  Cream the butter and add the custard powder and combine well. 
2.  Add the Icing sugar next and stir slowly to combine.
3. Add the cream a drizzle at a time to make a nice smooth icing.
4. Beat it well until it is light.
5. Take your chilled crumb base out of the fridge and spread your icing evenly on top.
6. With your offset spatula, spread it out nice and smooth or as smooth as you can.
7. Put it back in the fridge for an hour. 

Third Layer

• 6 squares of semi-sweet chocolate
• 3 tablespoons of unsalted butter

1. Put this in the microwave for half a minute or combine and heat over in a double boiler.
2. Stir the chocolate at a half minute intervals until it is perfectly smooth.
3. Take your chilled bar out of the fridge and put your chocolate on again using your offset spatula. Put it in the fridge to chill for 15  - 20 minutes.  
4. The bar needs to chill until the chocolate has set but not so so chilled until the chocolate is hard. If this happens you will crack your bar when you slice it.

I keep it well wrapped in the refrigerator. 

The instructions might seem daunting but it really is easy and very quick with no baking involved.

Snow Drops..gifts from the kitchen

A very easy gift to make and a 'crowd pleaser' too. So easy to make that it can be done as a last minute gift! Years ago I got this recipe from a friend who called it Crispix Snacks but on the Crispix cereal box it's called Snow Drops and that just sounded better to me. I changed up the recipe a tiny bit.

• 1 box - 350 g Crispix cereal
• 2 cups chocolate chips
• 1 cup peanut butter
• 1 3/4 cups icing sugar

1. Melt chocolate chips and peanut butter in a saucepan on the stove or in a bowl in the microwave. Stir until melted and smooth.
2. Pour  Crispix cereal in a large bowl and pour the chocolate and peanut butter mixture over the cereal stirring gently until all the cereal is coated.
3. Pour icing sugar in a large paper bag and add the coated cereal. Keep the top of the bag closed and shake up the cereal until it is well coated.
4. Pour on to a large baking pan and place in a cool place to harden. Once cool it is ready to package or to have as snacks. 
5. It is a 'bit' addictive so beware if the bowl empties fast! Still...it is cereal and peanut butter and chocolate so it should be good for you! ~smile~

Festive Refrigerator Cookies

Here is another refrigerator cookie to add to your collection.

I make these at Christmas and if you cut the cherries into a little larger pieces, these cookie slices will add some colour to your Christmas cookie tray.

The nuts you use will change up the flavour. I'm not sure which I like better, using the almonds or using the pecans.  They are both great!

• 1 cup soft unsalted butter
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups flour
• 1 cup finely chopped pecans or almonds 
• 1/2 cup each, red glace cherries and green glace cherries, quartered

1. Cream butter and sugar.
2. Add vanilla, salt and flour, mixing well.
3. Add nuts and cherries and knead dough to distribute them evenly.
4. Form into 2 rolls and wrap each tightly in waxed paper.
5. Chill rolls overnight
6. Slice and bake at 375 degrees F for about 10 minutes.  Do not over brown them.

Bread for the Journey

Peace I leave with you; my peace I give you.
I do not give to you as the world gives.
Do not let your hearts be troubled and do not be afraid.
John 14:27 NIV

Peace is not an absence of conflict...

but an assurance that whatever circumstance we may find ourselves in...

we are safe in God's hands.

When peace, like a river, attendeth my way,
When sorrows like sea billows roll;
Whatever my lot, Thou has taught me to say,
It is well, it is well, with my soul.

Though Satan should buffet, though trials should come,
Let this blest assurance control,
That Christ has regarded my helpless estate,
And hath shed His own blood for my soul.

My sin, oh, the bliss of this glorious thought!
My sin, not in part but the whole,
Is nailed to the cross, and I bear it no more,
Praise the Lord, praise the Lord, O my soul!

For me, be it Christ, be it Christ hence to live:
If Jordan above me shall roll,
No pang shall be mine, for in death as in life
Thou wilt whisper Thy peace to my soul.

But, Lord, ’tis for Thee, for Thy coming we wait,
The sky, not the grave, is our goal;
Oh, trump of the angel! Oh, voice of the Lord!
Blessed hope, blessed rest of my soul!

And Lord, haste the day when my faith shall be sight,
The clouds be rolled back as a scroll;
The trump shall resound, and the Lord shall descend,
Even so, it is well with my soul.

It is well, with my soul,
It is well, it is well, with my soul.

~Horatio Spafford, 1873

May you experience the peace of knowing that 'it is well with your soul' during this advent season.

Special Salad

This jello salad recipe is just one of the many great recipes I have collected over the years from my mother in law. She loves to entertain and along with her wonderful meals she always has her table beautifully set with china, silver ware and the perfect choice of crystal bowls for her many varieties of salads.

Step one:

-1 box orange jello

-1 box lemon jello

Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved and them add 2 cups of cold water.

Place mixture in the fridge until it begins to set. (this does not take long)

Step two:

-3 bananas, sliced

-1 small can mandarin orange segments, well drained

-1 14 oz can crushed pineapple, drained but save the juice in a 1 cup measuring cup for step five.

Mix together the three fruits and stir into partially set jello.

Step three:

Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.

Step four:

-1/2 pint whipping cream

-1 tbsp sugar

-1/2 tsp vanilla

Whip together until thick, cover and place in fridge until step five is ready.

Step five:

-1/2 cup sugar

-2 tbsp flour

-1 egg, well beaten

-1 cup pineapple juice,( use the juice from the fruit and add water and 1 tsp lemon juice to make one cup)

Stir ingredients together in a microwavable bowl and heat for 1 minute at a time, stirring between until mixture is thick (2-3 minutes) You can also cook this on the stove top, stirring constantly.

Cool this mixture completely and then fold in the whipped cream. Spread over the marshmallow mixture.

Step six:

For the final layer, use a very fine cheese grater and grate 3/4 cup of cheddar cheese on top.

Ham and Cheese Ball

This recipe was given to me by Doris, who became my friend because we lived in the same neighborhood and our kids became Kindergarten friends. Now, our grown children are all over the map (literally) but we are still walking regularly and solving the world's problems. A friend like this, who knows everything about you and remains, is a true gift.

Ingredients:

• 8 oz pkg cream cheese, softened
• 1/4 c mayonnaise
• 2 - 8oz tins flaked ham
• 2 tablespoons chopped parsley
• 1 teaspoon minced onion
• ¼ teaspoon dry mustard
• ¼ teaspoon Tabasco
• ½- 1 cup chopped nuts (for rolling in)

1. Beat cheese and mayo until smooth. Stir in next 5 ingredients. 
2. Cover and chill several hours. 
3. Form into two balls - will be quite sticky, but as you roll it in the nuts, to cover, you can shape it. I like having several of these in the freezer at this time of the year, since they are no work on the day that you need to pull one out.

Update: This cheese ball is a great addition to a charcuterie board ... along with crackers, crusty baguette, salami, prosciutto, sweet and/or savory spreads, cheeses, gherkins, dried fruit, nuts, grapes, the variety is endless.

Pavlova

With the cold crisp dry air we have been having I decided to make Pavlova since it turns out the very best when the air is dry. This is one of the easiest desserts to make if you can beat an egg, and whip some cream you can do this.

• 4 egg whites (separate each egg into a little cup before adding it to your glass or metal bowl that has had a warm water wash to free it from grease)
• 1 cup of white sugar
• 1 teaspoon of cream of tartar
• 1/2 teaspoon vanilla
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar

1. Prepare your baking sheet first. Lay down a strip of parchment paper or waxed paper on your cookie sheet. Lay a luncheon sized plate down in the center and trace around it. It will enlarge to fit on a dinner sized plate.
2. Preheat your oven to 300 F.  I did mine in a convection oven at 275. F
3. Beat your egg whites and cream of tartar in a large bowl with a stand mixer or a hand mixer until soft peaks form.
4. Slowly add your sugar.
5. Combine the vinegar and the cornstarch in a small bowl. Add to the egg white while you are beating.
6. Add vanilla and beat until very stiff. You should be able to turn your bowl upside down.
7. Spread the egg whites onto the parchment paper, just to the edges of your tracing.
8. Bake for an hour. Open up the oven and have a peek.  The meringue should feel dry and no longer soft. If need be, leave it in another 10 minutes and check.
9. Leave the meringue in the oven and turn it off. Leave in until completely cooled.

Beat 2 cups of whipping cream and spread over top the meringue just before serving.

Slice kiwi and put pomegranate seeds on top for a Christmas dessert or strawberries and kiwi or whatever is pretty and in season.

Glazed Honey Cookies

Some of you may recognize this Christmas cookie. Our moms and grandmothers went to some work mixing up their large recipes of spiced and glazed cookies, but once they were done and stored away in a cool place, they kept for a long time. In fact, I find they taste better as they age and they do not take up freezer space. Although a recipe for honey cookies with a quick glaze method has already been posted, I'm sharing this one for variation (it does not have baking ammonia) and gives you the option of a boiled glaze. This recipe is cut in half already to make it more user friendly. It still makes 8 dozen.

Ingredients:

• 3/4 cups butter, room temp
• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup honey
• 2 eggs
• 3/4 cups sour cream
• 4 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon of ground star anise
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves or allspice 

Glaze

• 2 cups sugar

• 1/2 cup water
• 2 egg whites

Method:

1. Beat butter, gradually adding sugar, then honey, eggs and sour cream, beating well after each addition.
2. Mix baking powder, soda and spices into some of the flour and add to wet ingredients
3. Continue adding flour 1 cup at a time (this can be done in a kitchen machine with a dough hook) until mixed thoroughly. Dough will be on the soft side, like a cookie batter.
4. Pat top smooth with spatula and refrigerate overnight or up to a few days.
5. Lightly grease and flour aluminum cookie sheets. Tilt cookie sheets and tap end to distribute the flour evenly.
6. Divide dough into quarters. Dust rolling mat or counter with flour. Taking one quarter portion at a time, using both hands, roll into a thick, 24 inch long roll, then cut into 1 inch slices and roll each slice into a ball.
7. Bake at 375° F for about 12 minutes on upper rack of oven - no lower than center of oven. Check bottom of cookie for light browning before taking out of oven. You don't want to over bake them but you also don't want the top to sink.
8. Cool on wire racks.

Glazing

1. Line cookie sheets with wax paper.
2. In a medium sized glass bowl, beat egg whites with hand mixer until almost stiff. Set aside.
3. In a medium saucepan, between low and medium heat, bring sugar and water to boil, stirring often. When sugar has completely dissolved, liquid clears up and bubbles even while stirring, set timer to 3 minutes. Continue cooking at most one minute until you see only bubbles throughout, as you stir. Liquid should drip off the spoon like syrup. (soft ball stage)
4. With mixer on, slowly pour hot syrup into beaten egg whites and beat for about 3 - 4 minutes until thick and glossy when you lift the beater.
5. Now, be ready to work quickly without distractions, because the glaze can dry on you. Scoop some glaze up in your left hand fingers to coat bottom of cookie and hold it in place. Scoop some more with your right hand fingers and coat top, smoothing with index finger. Cover the entire cookie with a thin layer of glaze and slide onto wax paper, not touching other cookies.
6. Allow to dry on wax paper for several hours - may need to leave overnight if still tacky when you lift them.

Assessing glaze texture:  

I thought I'd show you the goal of what the glaze should look like. When it's cooked the right amount of time it goes on easy, and dries smoothly.

If the glaze is cooked too little it will be easy to coat, but take a long time to dry into a hard icing. If you have undercooked the glaze, you will notice that it does not thicken as you beat it with the egg white.  You may redeem it by adding a tablespoon of cornstarch and keep beating a few minutes more.

If the glaze is cooked too long, it will dry quickly as you are glazing the cookies. It may end up being  grainy, making it impossible to achieve that smooth finish. It helps to moisten your hands. The taste will still be good, just not as easy to work with. It may me easier to start again, cooking a minute less on your next try.

Butter Tarts

Before Christmas I love sitting down with my mom's book of 

hand written recipes to decide which ones I'll be making.

Every year without fail I make these butter tarts.

Each pretty pastry shell is filled with golden raisins

and topped with brown sugar buttery goodness.

Ingredients for filling:

• 2 tablespoons butter, room temperature
• 1 cup brown sugar
• 1 egg
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cup golden raisins, plumped

Method:

1. Beat very soft butter, brown sugar and egg together until creamy.
2. Add salt and vanilla.
3. Pour boiling water over raisins. Allow to stand for 5 minutes. Drain well.
4. Do not add to filling. Once you have the pastry shells made, place raisins into each shell. This will keep them uniform.

Pastry: this is Lovella's favorite pastry recipe that came from our friend Dorothy, but you can use your favourite pastry recipe. 

• 5 cups flour
• 4 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoons baking powder
• 1 pound lard
• 1 egg
• 1 tablespoon white vinegar
• water

Method for Pastry:

1. Measure flour, sugar, salt and baking powder into a large bowl.
2. Cut in cold lard until you lard is broken up into pea sized pieces.
3. In a glass measuring cup beat 1 egg well. Add vinegar and then enough cold water to make 1 cup.
4. Pour water mixture over flour mixture and stir, incorporating all the dry ingredients. Use your hands to pull the dough together into a ball. 
5. Sprinkle some flour on your counter or pastry mat. Roll out 1/3 of the dough fairly thin. Using a cup or fluted cookie cutter, but out rounds and place into lightly greased tart tins.
6. To ensure that each tart gets the approximately the same amount of raisins, I spoon the raisins into the bottom of each unbaked shell. (About 5-8 raisins, depending on the size of your shells.
7. Pour the butter tart filling over each raisin filled shell.
8. Bake at 375º for 18-20 minutes. Let rest in pan for 5 minutes then remove to cooling rack.

This filling recipe makes 2 dozen tarts. I often double or triple the recipe as they freeze well for several months. You will have left over pastry. Shape into discs or line a pie plate or two. Wrap well and freeze.

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