Rhubarb Sorbet

Every spring when the Rhubarb stalks come up in the garden I begin to dream about Rhubarb pies and tarts and muffins.  At least once each spring though...

I do love to make Rhubarb Sorbet.

If you live in a region where rhubarb is available you will be looking for different ways to use up your rhubarb.  This sorbet is fresh and light and unlike anything you can buy in the supermarket.  It thaws quickly so it is best scooped out when everyone has arrived.

• 3 cups white sugar
• 5 cups water
• 10 cups cut up red stalked rhubarb

1. Put the sugar and water in a large saucepan and bring it to a boil.   Simmer a minute or two until all the sugar has dissolved.  Add the rhubarb to the saucepan and bring to a boil.  Lower heat and simmer about 10 minutes until the rhubarb is falling apart. Remove from heat and allow to cool a bit.
2. Using a ladle, put the rhubarb into a fine sieve, catching all the juices in a large bowl below. Do not press the rhubarb through but rather just use a wooden spoon to press out all the juices.  Pour into a large glass pan or a bowl and freeze.  Stir every few hours until frozen firm.  You can also put it into an icecream maker at this point.  Depending on the size of your icecream freezer, you might have to do it in batches.
3. Once solid, break into pieces and pulse in a food processor until smooth. You will have to do this in  batches unless your food processor is very large.   Store in a plastic container for up to 2 weeks.
4. Serve as is or in a glass with  gingerale.  The sorbet will melt slowly as you sip your drink.

Lemon Rolls

I found a number of recipes using lemon cake mix for these rolls. This one is adapted from the kraft website. They were delicious. They were moist and tender and had the most wonderful lemon flavor. Lemon is one of my favorites so how could I go wrong? I had a few leftover after giving most away and made french toast, tasted amazing.

Dough:

• 1 box lemon cake mix
• 2 tablespoons instant yeast (fast rising)
• 5 cups flour
• 1 teaspoon salt
• 2 1/2 cups warm water
• 1 teaspoon vanilla

Filling:

• 3/4 cup butter, softened and divided
• 3/4 cup white sugar
• Zest from 1 lemon
• 1 package lemon flavor instant pudding

Frosting:

• 1/2 cup cream cheese, softened
• 2 teaspoons lemon juice
• 3 cups icing sugar
• 3 tablespoons milk

1. In mixer with dough hook combine cake mix, yeast, flour, and salt. 
2. Add warm water and vanilla and mix well, kneading until ingredients are combined. If the dough is sticky lightly oil your hands and form dough into a ball. 
3. Cover bowl and let rise in a warm place until doubled, approximately 1 hour.
4. Divide dough in half. On a floured surface roll half of the dough into a 9" x 13" size.
5. Brush with half of the butter.
6. In a small bowl combine white sugar, zest of lemon, and lemon flavored instant pudding until well combined.
7. Sprinkle half of the sugar mixture over buttered dough. Roll up dough lengthwise. Slice dough into 12 pieces. Place in one of the greased 9" x 13" pans. Repeat with remaining dough for the second pan.
8. Cover pans and let rise in warm place for 30 minutes.
9. Bake in a 350º oven for for 25 minutes or until golden in color.
10. Remove from oven and immediately spread rolls with frosting which has been whipped until creamy. Optional: sprinkle with lemon zest. These rolls are best fresh but freeze well and a quick warm up in the microwave will result in a 'just out of the oven' freshly baked roll.
11. Yield: 24 rolls 

Lemon Bundt Cake

This is the kind of cake that you just can't resist taking a slice of - pure, heavenly homemade goodness!

Ingredients:

• 1 1/2 cups sugar
• 1 cup butter, soft / room temp
• 3 eggs (divided - if folding in egg white separately)
• 3/4 cups sour cream (or plain or vanilla yogurt)
• 2 tsp vanilla extract
• rind from one lemon
• 1/3 cup fresh lemon juice
• 3 cups flour
• 3 tsp baking powder
• 1 tsp soda
• 3/4 tsp salt

Lemon Glaze:

• 1 cup icing sugar
• 1 Tbsp lemon juice
• 1 Tbsp melted butter

Method:

1. Preheat oven to 350° F. Grease Bundt pan.
2. In mixing bowl beat sugar and butter well then add in the eggs. (If you wish, you can add in just the yolks, beat egg whites separately and fold them into the batter at the very end)
3. Add sour cream or yogurt and flavorings.
4. Stir in combined dry ingredients. 
5. Scrape batter into prepared pan. Bake for 50 - 55 minutes. Let cool for 10 minutes before tuning onto wire rack to cool.
6. Blend glaze ingredients until smooth. Add a tad more lemon juice if needed to make a thick, runny consistency. Drizzle over cooled cake. Allow to set. 

Variation with Zucchini:

Add 1 1/2 - 2 cups finely shredded peeled green zucchini or unpeeled yellow zucchini, loosely measured (not pressed down).  This makes a very nice moist cake.

Upside Down Rhubarb Cake

I got this recipe from my friend Wanda Enns. When she offers to bring something to a potluck, she is most likely to be asked to bring a dessert. That woman can bake! More often than not she makes something that no one has ever tried before, which is always a treat. I have been making this recipe for years and is enjoyed by all.

Base:

• 4 cups rhubarb, finely chopped
• 1 1/2 cups mini marshmallow
• 1 cup sugar or 1 small pkg Strawberry Jello and sugar to = 1 cup

Dough:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1tsp. vanilla
• 1 1/3 cup flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 cup milk

1. Mix the jello and sugar and mix together with the Rhubarb
2. Spread in a well greased 9x13 pan.
3. Top with Marshmellows.
4. Cream together butter and sugar until well beaten and light
5.  Add egg, continue beating, add vanilla.
6. Sift together dry ingredients, add alternately with milk.
7. Dollop the dough over the rhubarb and spread gently to cover.
8. Bake at 350 for 45 or until brown
9. Cool before turning upside down
10. I used jello and sugar to get that nice red color.

Raspberry Peek-a-Boo Cookies

This is a lovely soft oatmeal cookie with a raspberry jam centre and
a subtle almond flavour. They freeze well.

• 1 cup butter, softened
• 1/2 cup shortening
• 3 eggs
• 1 1/3 cups sugar
• 1 1/2 cups firmly packed brown sugar
• 3/4 cup water
• 1 teaspoon almond extract
• 1 teaspoon vanilla
• 3 cups oatmeal
• 3 3/4 cups flour
• 1 1/2 teaspoons soda
• 1 1/2 teaspoons salt 
• 3/4 teaspoon cinnamon
• 1 18 ounce jar raspberry jam

1. In large mixer bowl, cream butter and shortening.
2. Add white and brown sugar and blend well.
3. Add eggs one at a time, mixing between additions.
4. Add water and extracts and mix again.
5. Add remaining ingredients, mixing until blended.
6. Drop by teaspoonful or medium sized cookie scoop onto cookie pans.
7. Fill a 1/2 teaspoon measuring spoon, with raspberry jam, press back of a spoon into cookie dough and push jam into the indent you've made.
8. Repeat until all cookies are filled.
9. Bake in 400º F oven for 10 - 12 minutes.
10. Remove to rack or brown paper and cool. 

Yields:  about 6 dozen cookies

Lemon Cheesecake with Raspberry Topping

Here is a light, luscious and lemony 'no-bake' cheesecake that is the perfect ending to a special occasion meal.  Or forget the meal and just enjoy this dessert with good friends!
Crust:

• 1 1/3 cups Oreo Baking Crumbs
• 1/3 cup butter

Filling:

• 1 envelope unflavoured gelatin
• 1/4 cup cold water
• 1/4 cup hot water
• zest of 1 lemon (finely grated)
• 1/2 cup freshly squeezed lemon juice (juice of 2 lemons) 
• 1 - 8 oz /250 gr package cream cheese
• 1 cup granulated sugar
• 2 cups whipping cream

Directions:

1. Combine chocolate cookie crumbs and melted butter. Pat into a 9-inch spring-form pan. Set aside.
2. In a small bowl, sprinkle gelatin over cold water; then add hot water while stirring.  Stir in lemon zest and juice.  Allow to cool for several minutes (but do not let set). 
3. In a mixing bowl, beat cream cheese and sugar until very smooth.  Add gelatin mixture and combine well. 
4. In a separate bowl, whip cream until stiff. Gently fold whipped cream into cheese mixture.  
5. Pour filling into crust.  Refrigerate for at least four hours or overnight. 
6. Remove from pan and serve, topped with raspberry sauce (below), fresh raspberries and additional whipped cream.

Easy Raspberry Sauce:

• 2 cups raspberries (fresh or frozen and thawed)
• 1/4 cup sugar
• 1 tablespoon freshly squeezed lemon juice

Combine raspberries, sugar and lemon juice in blender and process until liquidy. (Add more sugar to taste, if desired.)
At this point, you can eliminate the seeds by passing through a strainer.  We like the seeds!
Store in closed container in the fridge for several days.

This dessert can be stored in an airtight container in the fridge for several days.  It also freezes well.

Serves 8.


 

Coconut Flour Biscuits

These are a very tasty, easy to make biscuit with all the health benefits of coconut flour and cottage cheese for added protein.
Serve them with soup, with salad, as a snack with cheese,  or use them for Strawberry Shortcake Dessert!

Gluten free flour mix 
3/4 cup brown rice flour
1/4 cup white bean flour (or brown rice flour, or chickpea flour)
1 cup coconut flour
1 cup gluten free oat flour
1/4 cup cornstarch
1 cup tapioca starch/flour
2 tsp xanthan gum


Biscuits

• 1 3/4 cup flour mix 
• 1 tbsp sugar 
• 2 rounded  tsp baking powder 
• 1/2 tsp salt 
• 1/2 cup butter 
• 2 lg eggs 
• 1/2 cup creamed cottage cheese (undrained)  - or buttermilk (or both to make up the 1/2 cup)

1. Mix flour salt and baking powder in a bowl. 
2. Grate cold butter into flour, tossing to mix well. 
3. Whisk together eggs and cottage cheese. 
4. Pour into dry ingredients and stir ,  finishing with hands working dough into a smooth ball. 
5. Turn onto a sweet rice flour dusted counter and knead lightly until dough is smooth. 
6.  Roll out to 1/2" thick and cut into circles, squares or triangles as desired. 
7. Place on parchment lined cookie sheet and put in fridge for about 1/2 hour. 
8. Heat oven to 400 degrees.  Remove biscuits from freezer to oven and bake until lightly browned. 

White Bean and Ham Soup

With Easter behind us, there is bound to be some ham leftover.  Today I'm sharing my Mom in law's recipe for White Bean and Ham Soup that I just love.   The recipe can be doubled if using a large ham bone or two ham hocks. 

• 1 smoked ham hock or leftover ham bone
• 3 cups of dry white beans
• 1 large onion, diced
• 10 peppercorns
• 6 whole allspice
• 1 bay leaf
• 1 1/2 teaspoon summer savory
• 2 tablespoons dried parsley
• Salt and Pepper to taste
• 3 carrots, diced
• dash of natural hickory liquid smoke (150 ml bottle Woodland brand)
• Salt and Pepper to taste

1. Put the ham hock or ham bone in a saucepan and add water just enough to cover the bone.
2. Bring to a boil and then simmer a few hours until the ham is very tender.  Remove bone from the pot, take the meat off, set aside meat until later, return bone to the pot.
3. Place spices in a spice ball or tie into a square of cheesecloth and add to soup. 
4. Add beans and onion and simmer several hours until beans are nearly tender.
5. Add carrots, reserved ham and a dash of natural hickory liquid smoke.
6. Serve with a dollop of sour cream and add salt and pepper to taste. 

Bread For the Journey

Easter Song

Hear the bells ringing, they're singing

That we can be born again.

Hear the bells ringing, they're singing

“Christ is risen from the dead.”
~

The angel up on the tombstone

Said “He is risen just as He said.

Quickly now,

Go tell His disciples

That Jesus Christ is no longer dead!”
~

Joy to the world,

He is risen, alleluia,

He's risen, alleluia;

He's risen, alleluia!
~

Hear the bells ringing, they're singing

That we can be born again.

Hear the bells ringing, they're singing

“Christ is risen from the dead.”
~

The angel up on the tombstone

Said “He is risen just as He said.

Quickly now,

Go tell His disciples

That Jesus Christ is no longer dead!”
~

Joy to the world,

He is risen, alleluia,

He's risen, alleluia;

He's risen, alleluia!

Alleluia!
~

Words: Keith Green 

Matthew 28:6-7

English Standard Version (ESV)

⁶ He is not here, for he has risen, as he said. Come, see the place where he lay. ⁷ Then go quickly and tell his disciples that he has risen from the dead, and behold, he is going before you to Galilee; there you will see him. See, I have told you.”

Christ is Risen!

He is Risen Indeed!

Happy Easter Everyone!

Peppernut Buns..Spiced Buns

These are our favorite 'Easter buns'..not quite a hot cross bun and not quite paska. This recipe is from the Mennonite Treasury with a few changes. My Mom always made these for Easter and I have continued the tradition. They are a family favorite.

• 2 tablespoon yeast
• 1/2 cup warm water
• 1 cup scalded milk
• 1/2 cup shortening or butter
• 1/2 cup Roger's golden syrup
• 1/2 cup brown sugar
• 1 teaspoon black pepper,  freshly ground
• 1 teaspoon cinnamon
• 1/2 teaspoon anise
• 4 3/4 cups flour

1. Dissolve yeast in 1/2 cup of water, let stand 10 minutes. 
2. Scald milk, add shortening, sugar and syrup stirring until dissolved.
3. Mix flour and spices and add to warm milk mixture.
4. Knead 5 minutes until dough is soft and smooth. Allow to rise until double.
5. Form buns and place on pan. Let rise until double. This dough may rise a bit slower so it's a good idea to have a warm kitchen.
6. Bake at 400º for 12 minutes.
7. Ice and decorate with colorful sprinkles.

Hot Cross Buns

Hot Cross Buns, Hot Cross Buns
One a penny, two a penny

Hot cross Buns

If you have no daughters,

Give them to your sons,

One a penny, two a penny

Hot Cross Buns!

Always a favourite at our house, I tried and tweaked recipes

until I came up with one I like. These have the dough crosses on them and a honey glaze.

• 2 cups scalded milk
• 1/2 cup warm water
• 1/2 cup butter or margarine
• 1/2 cup sugar
• 2 teaspoons salt
• 3 eggs, lightly beaten
• 7 1/2 - 8 1/2 cups flour, divided
• (you can use about 2 cups whole wheat flour if you like)
• 2 tablespoons instant yeast
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 2/3 cup sultana raisins, washed and patted dry
• 2/3 cup fruitcake mix (candied fruit, with or without peel)
• grated rind of 1 orange

1. Mix warmed milk, margarine and water until margarine melts.
2. In large bowl of mixer, combine 4 cups flour, yeast, salt, sugar and spices.
3. In medium bowl, dredge fruit and raisins in 1/2 cup flour. Set aside.
4. Pour in milk/margarine mixture.
5. Using beater attachment of mixer, turn on mixer and gradually add beaten eggs.
6. Change to dough hook and add floured raisins and fruit and grated rind.
7. Mix and gradually add flour until mixture begins to form a ball.
8. Mix for 5 minutes or knead by hand until dough is smooth and elastic.
9. Place in greased bowl cover with greased plastic and a clean towel and let rise in a warm place until double in bulk.
10. Grease two 9 x 13 inch pans and one 9 x 9 inch pan. or 3  9 x 13 inch pans.
11. Form buns and place in pans.
12. Cover again and let rise until doubled.

Mix dough for crosses:

• 1 cup flour
• 5 tablespoons shortening or lard
• 1 1/2 teaspoon sugar
• dash of salt
• about 1/2 - 2/3 cup water

1. Cut shortening into flour, sugar and salt.
2. Add water and stir well - dough should be sticky and somewhat soft.
3. Place dough into a piping bag with a 1/4 inch tip. Set aside.
4. Brush buns with 1 egg yolk whisked together with 1 tablespoon water.
5. Pipe crosses on, using a knife to cut off the dough from the tip.
6. Bake at 400 degrees F for 17- 20 minutes.
7. Remove to rack. Cool for 1/2 hour.

Mix honey glaze in microwave safe bowl:

• 1 Tbsp. honey
• 2 tbsp. water

1. Microwave for 1 minute.
2. Brush over buns.
3. These freeze well.

Plumi Moos

I chose this recipe for this Easter weekend because Plumi Moos was often served along side a ham dinner on Easter Sunday in many Mennonite homes. This may bring back some memories around your family Easter table. I remember eating this at my Grandma Janzen's house. You can serve this 'fruit soup' warm or cold. It's a really nice addition to a potluck or buffet table. 

Ingredients:

• 10 cups water
• 1 cup white sugar
• 1 cup prunes, cut in half
• 1 cup raisins
• 1 cup dried apples, diced
• 1/2 cup dried apricots, cut in half
• juice of half a lemon
• 1/2 tsp cinnamon
• 1/3 cup cornstarch
• 1/4 cup water

Method:

1. In a large pot bring water. Add all the chopped fruit. Turn to a slow boil and cook for 10 minutes.
2. Shake together cornstarch and remaining water until you have a smooth paste. Stir into water and fruit. 
3. Add remaining ingredients and continue cooking at a slow boil until fruit is soft, and the moos begins to thicken slightly. The total cooking time should be no longer than 30 minutes.

Plumi Moos can be served immediately, or re heated later. You can let this fruit soup cool down and then place in a sealed container in the fridge to get really cold. A nice serving suggestion is to place moos in a large glass serving bowl with little fruit nappies to dish it into. 

Two Sauces for Baked Ham

On Easter Sunday, a traditional Mennonite meal includes Baked Ham, Plumamous, Zwiebach, either scalloped potatoes or potato salad and Paska - of course. 

I remember the long tables set up in my Grandma's basement, loaded with wonderful food.
There was lots of happy noise as the adults visited and we children ran up and down the stairs, excited to be with our cousins.

A favourite condiment for the baked ham at our house is Mustard Sauce.
 It is sweet, creamy with just a bit of bite and compliments the ham to perfection.

Mustard Sauce

• 2/3 cup sugar
• 1 tablespoon dry mustard
• 4 eggs
• 1/4 cup vinegar
• 1 tablespoon butter

1. Mix dry ingredients first.
2. Beat 4 eggs until lemon coloured and fluffy.
3. Gradually add dry ingredients and vinegar.
4. Microwave at high for 1 minute.
5. Stir well.
6. Continue to microwave at one minute intervals (I often use a lower power), stirring each time until mixture thickens but is still creamy. You will need to watch it carefully that it does not overcook. Do not allow it to bubble. When it overcooks it loses its creamy texture.
7. Stir in butter and cool.
8. Refrigerate until serving. Serve with baked ham.
9. Store any leftovers in the fridge. This is also delicious spread on ham or sausage sandwiches.

The second sauce is a favourite of our oldest son's. Because of the raisins in it I prefer to serve it when Plumamous is not on the menu.

Raisin Sauce

• 1/4 cup brown sugar
• 3 tablespoons. cornstarch
• 1 1/2 cups water (you can use some of the broth from the ham as part of the water. Just be aware that it will be somewhat salty)
• 1/4 cup vinegar
• 1/2 cup sultana raisins (washed)
• Juice and rind of 1/2 a lemon or orange
  Add liquids and stir well.

1. Blend dry ingredients in glass bowl or pot.
2. Stir in raisins, juice and rind.
3. Microwave at one minute intervals, stirring each time or cook over medium heat on stove.
4. Cook until it thickens and begins to bubble.
5. Serve warm with baked ham or roast pork.

Easter in Ellen's Kitchen

Today in my kitchen we are preparing our Easter Bread. What many of you call Paska we call Kulich. This is my mom’s Russian Easter Bread Recipe that I quartered because the amount she would make is quite daunting for me. We have cut it in half in years past. Now what you need to know about my mom and recipes is that she ends up tweaking them from year to year so this recipe is for her Kulich from 2001. I have a 2009 and 2012 recipe, too. This one was easier to quarter. My dear mom passed away from this earth in September of 2013 so I cherish her tweaked recipes. This always seems to be an all day process in my kitchen and while the dough is rising have some lunch or tea with your baking crew and when the bread is safely cooling go out to dinner and celebrate another year of your success in making Paska/Kulich. My baking crew this year will be my sister and adult kids. Here's some of last year's crew.

Ingredients:

2 pkgs rapid rise yeast
1/4 cup lukewarm water
1/4 cup lukewarm milk
1 teaspoon sugar
4 egg yolks
1 egg
1-1/4 cups sugar
3/4 cup butter
1 cup whipping cream
1 cup half and half
1/2 ounce apricot brandy
1-1/2 teaspoons powdered vanilla
1 teaspoon salt
Zest of half a lemon
About 2-1/2 lbs of flour, sifted (about 7 cups)
Vegetable oil to coat the rising dough
6 to 7 one pound or two pound cans for baking. You can use loaf pans or large muffin tins if you don’t have the cans to bake them in.

Add yeast to the lukewarm water and milk and sugar in a stainless steel bowl.
Make sure the liquids are lukewarm.
Let this mixture dissolve and sit.
Beat the egg yolks and egg together.
Cream the butter and sugar in the large bowl of a stand-up mixer.
Add the eggs to the butter and sugar mixture slowly mixing to combine and then beat to incorporate well.
Mix the half and half with the whipping cream and heat until lukewarm, not hot, and slowly incorporate into the creamed mixture.
Mix in the vanilla and brandy.
Add the yeast mixture and the salt and beat with a mixer.
Continue beating and add the lemon zest.
Continue beating and add the sifted flour about a cup at a time.
Once you cannot beat the dough any longer using the mixer, put the dough on a floured surface and start incorporating the remaining flour by kneading the dough.
The dough should be kneaded very well, approximately 10 minutes.
You should knead the dough until you can cut it with a knife and it is smooth without any holes.
Place the dough in a stainless steel bowl.
Take some oil and pour a little on the dough and spread it all over the dough.
Make sure to turn the dough so it is coated evenly.
Cover with plastic wrap right on the dough and a dish towel on top of that.
Place in a warm place away from drafts to rise, (My sister usually puts it into the oven that has been warmed slightly).

While the dough is rising (this can take an hour or longer) prepare the coffee cans (1 lb. and 2 lb. cans are the best) Cut circles the size of the bottom of the cans out of wax paper. You will need four circles per can. Make sure the cans are well greased. Put the 4 circles in the bottom of the cans.

Use a empty and clean coffee can like the ones above. If there is a label make sure to take it off. If the can has a lip at the top you’ll need to use a can opener to cut the lip off the can. I hope these pictures will make the process easier to understand.
Cut sheets of wax paper long enough to line the sides of the can and tall enough to be 2″ above the rim of the can. Use shortening to seal the ends of the paper.

You will take a portion of dough about 1/3 the size of the can. Knead it and form it into a smooth ball that you can easily drop into the can.
Let the dough rise again inside the can until it is at least double in size.
Bake in a 350 degree oven until golden brown on top.(approximately 30 minutes or more depending on your oven.)
Let them cool slightly in the cans. Remove them from the cans and then cool completely standing up. Some people cool them on their sides turning them often to keep their shape. We found this time that they cool just fine and keep their shape standing up so we didn’t bother with that step!





We got seven loaves from this recipe, some taller and some shorter.

We like to document the better results we get and hope always to improve our techniques from year to year.

To go with this bread my mom always makes a wonderful sweet cheese topping that is formed in a mold in different shapes, Seernaya paska. Our first cookbook has the recipe in it.



When the bread is ready to serve you can make a simple powdered sugar thin frosting to top the bread with and then add sprinkles!

Are you preparing for Easter?

To see Lovella's famous Paska recipe that brought us together and inspired the Mennonite Girls Can Cook blog click here.

Puff Pastry Savoury Easter 'Carrots'

Peter Rabbit would be ever so delighted to find this little carrot patch.

Puff pastry wrapped around horn molds turn into delicate 'pastry carrots'. A delicious filling of egg salad fills the pastry carrots and for the carrot tops......sprigs of baby dill. These are very light and dainty making them a perfect little appetizer or sandwich alternative at a baby or bridal shower.
(For an alternative to this Easter theme just leave the pastry the colour it is and fill with chicken or tuna salad and garnish with a little sprinkle of parsley or other creative garnish.)

Supplies:

1. Set of cream horn molds. (I bought Fox Run brand at $2.99 for 6 molds)
2. Parchment paper.
3. Small paint or pastry brush.

To make puff pastry shaped carrot cones: (this makes approximately 16 filled carrots)

• 1 397gram package puff pastry (there are 2 blocks of puff pasty in a box of Tender flake brand)
• 1 egg 
• 1 tsp water
• 1-2 drops orange food colouring

Method:

1. Roll out puff pastry on a lightly floured pastry mat, 10"x12". **roll out one block of pastry at a time***
2. Whisk together egg and water. Brush pastry sheet lightly with this mixture. (you won't nearly use  all the egg wash)
3. Cut the square of pastry into long 1/2" strips.
4. Cut parchment into triangles and wrap around the metal molds. 
5. Pick up a strip of pastry and starting at the bottom of the molds wrap, just overlapping until you reach the top of the mold. You want the egg washed side on the outside.
6. Place each mold on a baking sheet lined with parchment. *** I only have 6 molds so I make and bake 6 at a time, remove from molds and quickly make more cones until they are all baked***
7. Brush wrapped pastry lightly with orange food colouring, to resemble carrots.
8. Bake in 375º oven for 15 minutes or until lightly golden. 
9. Remove from oven and pull carrot cones off of molds. They will slide off well because of the parchment. They are very delicate and crisp so handle with care. Remove to a cooling rack.
10. You can store these once cooled in loosely covered container at room temperature for a day before filling, but the sooner you use them once cooled the flakier they will be. The baked shells will not loose their shape but the long they sit the less crispy they will be...but still tasty.

Egg salad:

• 5 eggs, hard boiled
• 1/4 mayonnaise
• 2 tsp mustard 
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp capers, chopped fine, optional
• 1 dill pickle, diced very fine
• 1 tbsp fresh dill, chopped fine
• fresh dill for making carrot tops

Method:

1. Boil eggs, peel and cool.
2. Mash eggs, adding remaining ingredients and mix well. 
3. This mixture can be made ahead of time and kept in the refrigerator.

To Assemble: (best assembled just before serving so that the cones do not get soft) 

1. You can fill a pastry bag with the egg salad and pipe it into the pastry cones, or use a regular dinner knife and fill the cones. 
2. Top with a sprig of fresh dill.

Molds and unfilled baked cones. Wrapping the molds in parchment before wrapping the pastry around will insure that the pastry never sticks to the molds. 

Hilda's Glums Paska Spread

This recipe is from my friend Hilda. It is a cottage cheese and egg spread to put on Paska. As a young child I didn't appreciate this spread but since tasting Hilda's spread several years ago . .it became strangely addictive.

• 1 - 500 ml container dry cottage cheese
• 1/4 cup room temperature butter
• 1 1/2 cup white sugar
• pinch salt
• 1/2 teaspoon vanilla
• 1/2 cup heavy whipping cream
• 3 small or 2 large hard boiled eggs ..roughly chopped (I make half her recipe which calls for 5 eggs)
• 1 tablespoon unflavored gelatin softened in 1/4 cup warm water

1. In a small saucepan heat the whipping cream and gelatin/water together. Simmer it a few minutes until it has slightly thickened. Don't boil it hard. . just a slight simmer is what you want.
2. Remove from heat and allow to cool to room temperature.
3. In a blender or food processor combine all the ingredients.
4. Process until it is is thoroughly combined but still has a bit of texture.
5. Fill a plastic container and put on a lid. ( I like to use a container size that is almost too small so that the lid presses down the spread to compact it slightly. (trial by error is my motto). . or put it in a glass bowl, cover with a plate and put something a little heavy ontop to press down.
6. Chill well .. .and spread thickly on Paska.

Bread for the Journey

For thirty years my Mom prepared the crafts for her two year old Sunday School class.  For Palm Sunday she made these simple construction paper palm trees for the little children to wave as they sang. She loved teaching even the youngest children to sing praises to Jesus and knew that those early lessons would be a stepping stone for their understanding of the whole Easter story. 

The triumphant entry of Jesus into Jerusalem happened just as Zechariah had prophesied hundreds of years earlier. 

Rejoice greatly, O daughter of Zion!

Shout aloud, O daughter of Jerusalem!

Behold, your king is coming to you;

righteous and having salvation is he,

humble and mounted on a donkey, on a colt, the foal of a donkey.

 Zechariah 9:9 

Some people put their coats on the ground and others took branches and covered the ground as they sang "Hosanna to the Son of David! Blessed is He who comes in the name of the LORD! Hosanna in the highest."

The same crowds that were waving palm branches and making a path of palm branches for Jesus singing Hosanna, were calling for his crucifixion five days later.  

Let us go into this week with praise and thanksgiving for Jesus and for his sacrifice on our behalf!

Hosanna! Blessed is He who comes in the name of the LORD!

Paska Buns

Every family has their own traditional Paska recipes they love. My mother makes a citrus flavor Paska. A friend of mine uses saffron in her recipe, another Cardamon and of course we all love the famous Paska by Lovella. Each recipe delicious yet different.This is my sister by love's recipe using potatoes and potato water but no citrus. I prefer to make Paska Buns instead of loaves for the simple reason that we are not tempted to eat the whole loaf.  Each bun has lots of icing and sprinkles, what is not to love about that.  This dough is easy to work with, ending with a soft and tender bun. I got 92 buns from this batch. Thanks for sharing your family tradition with us Patty.

• 3 tablespoon traditional yeast
• 3 tablespoon sugar
• 1 1/2 cups warm water

In a very large mixing bowl combine the yeast and sugar in the water and give it a stir. Let it rest for 10 minutes until you have a nice foam.

• 2 medium potatoes peeled and diced 
• 2 cups water
• 2 cups melted shortening
• 2 cups milk
• 10 eggs, beaten
• 3 1/2 cups sugar
• 1 teaspoon salt
• 1 tablespoon vanilla
• approximately 16 cups flour

1. Cook the diced potatoes in the cups water. Mash and let cool. (Or put it in the blender for no small chunks of potato).
2. Heat the milk, sugar and vanilla til very warm to touch.
3. Add the beaten eggs and pour it into the potato water and milk mixture.
4. Add the liquid ingredients to the yeast bowl.
5. Add 6 cups of flour to make a paste.
6. Let this mixture rest and rise for 20 minutes.
7. Add remaining flour to make a soft dough. You may need a bit less or more depending on the humidity that day. 
8. Knead for about 10 minutes until dough is no longer sticky but soft.
9. Let rise in a warm place for 2 hours.
10. Form into buns and let rise about 45 minutes to 1 hour.
11. Bake at 325 for 15-20 minutes.

Paska

Paska, Books, Lepps Farms...too much excitement for one week. By now most of us are back in our kitchens trying to prepare our last minute Easter Paska.
We all have our favorites and so we repeat them over and over because our families love them. I'm sure by now, you've all tried Lovella's Paska Recipe, which is the recipe that united us, women, together. Thank-you Lovella for a wonderful tutorial.
But today, I will share with you our family's tried and true version, the one that my kids keep asking me to bake, the one in the big pan that feeds the whole family.
What's most important is, that this keeps bringing traditions and families together.
I highly recommend that you check out Ellen's Paska Spread. I will be making this spread this year. When I tasted it, I realized that my grandmother had made it many years ago and  I could still savor the taste.
Remember, it's only Thursday, it' never to late to make Paska...Keep practicing.

• 1 cup milk (1/2 cup cream and 1/2 cup milk)
• 1/2 cup melted butter
• 1 cup water
• 3 tablespoons yeast
• 1/4 teaspoon salt
• 8 - 10 whole eggs
• 1 1/2 cups sugar
• 2 tablespoons lemon zest
• 10 cups flour.

Kneading Machine Procedure

1. Heat milk just to a scalding level, then add butter which will melt in the milk.
2. Add 1 cup water to the milk mixture and by now this will have cooled down the hot milk.
3. In mixing bowl blend half of the flour with fast-rising yeast, and add salt.
4. Add liquids and blend for 5 minutes on the lowest setting.
5. Combine sugar and eggs and lemon zest into a mixing bowl and beat for several minutes.
6. Add remaining flour and add egg mixture into the kneading bowl, and knead at a high setting till the dough pulls away from the mixing bowl.
7. Dough texture should remain soft.
8. Let the dough rise in the mixing bowl till doubled in size. Cover with saran wrap and towel.
9. Meanwhile, prepare your baking pans with cooking oil or parchment paper.
10. Shape your dough into preferred pans and let rise again for 1 hour or till doubled in size.
11. Bake at 325°  Buns need 20 minutes, while loaves need about 30-35 minutes. Check regularly that the bread does not get too brown on top.   
12. Ice with your favorite spread.

Here's my favorite icing.  I love this one because you can make it ahead of time and keep it in the fridge up to three months. It's also excellent for cinnamon buns.

• 2 tablespoons cold water
• 41/2 tablespoons white sugar
• 2/3 cups shortening
• 1 egg
• 21/2 cup icing sugar
• 1 teaspoon vanilla

Dissolve white sugar in water. Shake or stir frequently. Set aside. Beat remaining ingredients to the consistency of whipped cream. Beat in sugar and water mixture. Store covered in the refrigerator. Will keep up to 3 months.
Most of our family will slice the Paska and spread it on like butter. So take the extra spread along with you. And you must always add many colorful sprinkles.
Meanwhile, let's not forget the real message of Easter in Paska making, but rather focus on who Jesus is; the Crucifixion and the Resurrection.

Paska Gluten Free -- improved recipe

I worked with my gf Paska recipe and came up with this variation that I prefer to my other one. It smells delicious while baking.

• 1 tsp sugar
• 1 tsp unflavoured gelatin
• 1 1/2 tbsp regular yeast
• 3/4 cup milk
• 1/4 cup oil
• 1/2 tsp vanilla , or almond extract
• 3 eggs
• 1/2 lemon - juice and zest
• 1/2 cup sugar
• 1 tsp. xanthan gum
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup millet flour
• 1/4 cup white bean flour (small white navy beans)
• 1/4 cup brown rice flour
• 1/2 cup tapioca starch
• 1/4 cup cornstarch
• 1/4 cup sweet rice flour

1. Mix sugar and gelatin , add warm milk - whisk in yeast and let proof
2. Beat eggs, sugar, vanilla, oil, and lemon juice and zest
3. Add proofed yeast
4. Blend together all the dry ingredients
5. Add dry ingredients all at once to liquids and beat on high for a couple of minutes
6. Spoon into desire greased pans or tins (smooth tops with wet hand) and let rise in warm place for about 30-60 minutes until doubled in bulk.
7. Bake at 350 degrees for 20-30 minutes
8. Let sit in pan for a few minutes before removing to cool on rack.
9. Let cool completely and then ice with white icing and decorate with sprinkles - coloured or chocolate

If not eating the same day , freeze until needed.

*

Paska Buns

Paska (based on the Hebrew word for passover) is a rich, citrussy sweet bread...baked in loaves or rolls of all shapes and sizes and decorated with icing and sprinkles. It is a traditional Easter bread baked by many generations before me. There are enough paska lovers in our family...that I think this tradition will carry on.

Paska was baked the Saturday before Easter in my childhood home, and on Easter Sunday we enjoyed the nicely decorated fresh paska. Though it is often baked in loaf form, we prefer paska buns over here.  They are easy to transport and share with friends and neighbours.  The following recipe uses instant yeast for simplicity.

 

• 1 1/2 cups milk
• 1/2 cup butter
• 1 small lemon, zest and juice
• 1 small orange, zest and juice
• 4 eggs, well beaten
• 1 cup sugar
• 1 teaspoon salt
• 3 tablespoons instant yeast *
• 7-7 1/2 cups flour , approximately

1. Scald milk and butter in microwave for about 2 minutes. Stir to melt butter.
2. Grate rind of lemon and orange. Then squeeze juice of each.
3. Combine milk, butter, lemon and orange in a large bowl.  
4. Add beaten eggs, sugar and salt.  Mix well. 
5. Combine instant yeast with 4 cups flour and add to liquids.  Beat until smooth.
6. Continue adding flour, one cup at a time until the dough no longer sticky, but still quite soft.
7. Knead for several minutes.
8. Let rise in a warm spot until doubled in size.
9. Form small balls (the size of dinner rolls) and place on well greased pans.
10. Allow to rise once more until doubled in size about 1 1/2 hours. 
11. Bake at 325°F for about 15-20 minutes or until golden brown. 
12. Remove to wire racks to cool.
13. Frost with the icing of your choice...and top with sprinkles. 

Yield: 3 dozen paska buns

 * If you have active dry yeast, you might want to use Lovella's recipe, which is very similar to this one.

Yeast doughs that are heavy on milk, butter and eggs tend to rise a little slower.  Have patience!

 

Paska

There is no other recipe that has found me more friends than this one. Most of the girls who share this blog with me. ..found my personal blog by "googling Paska". The recipe originated with my husband's Grandmother .. .but I made it simpler by utilizing my blender and thin peeling my citrus.

The aroma just amazing .. from the time you blend the citrus until the last loaf has cooled.

You will need 4 or 5 loaf pans or you can free form little twists or use muffin tins just adjust your baking time, and watch the oven closely.

• 2 tablespoons active dry yeast
• 1 cup warm water
• 1 teaspoon sugar

1. In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes. 

• 1 medium lemon
• 1 medium orange

1. Take your citrus and peel it very thin. I use a vegetable peeler. You don't want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.
2. Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.

• 1 1/4 cup milk
• 1/2 cup of real butter

1. In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.
2. Once it is melted add it to the blender. Start the blender .. and begin to puree.

• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon salt

1. Start the blender on high and allow the citrus, peel, and milk, butter mixture to run for about 2 or 3 minutes.
2. Add the eggs, sugar, and salt.
3. Continue to run the blender for another minute or two until very smooth.
4. Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.
5. Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.
6. Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.
7. The amount of flour is a guide. If your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour.  (I scoop and shake to level). It could be that you have slightly more liquid. Don't despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic.  (like mine in the picture).
8. After kneading it by hand or with the machine for about 8 - 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel, and allow to rise until doubled. This should take about an hour. .to an hour and a half.
9. At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.
10. During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.
11. Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves for approximately 20 - 30 minutes depending on the size of your pans.
12. Gently remove from pans and place on cooling racks.  Once they are completely cool,  put them in the freezer unless you are eating them the same day. 

Paska Icing

• 1 cup of soft real butter
• 4 pasteurized egg whites (young children, pregnant women and people with compromised immune systems should avoid raw egg whites)  I often use egg white powder and water.
• 2 teaspoons vanilla
• enough icing sugar to make a soft icing. It will harden again in the fridge.

1. Beat all together until light and smooth....and spread on each slice .. .and sprinkle with colored sugar.

Slow Cooker Scalloped Potatoes

Short on oven space as you think about the big meal? Put the scalloped potatoes into a slow cooker hours before dinner and forget about them. This recipe is adapted and doubled from the Mennonite Treasury. It goes well with ham or farmer sausage.

Ingredients:

• 8 cups sliced potatoes or 4 lbs mini potatoes
• 1 thinly sliced large onion
• 2 cans cream of mushroom soup (or 1 can and 1 can cream of celery)
• 1 can milk or light sour cream (using the empty soup can as a measure)
• pepper and paprika

Method:

1. Peel potatoes, if using regular potatoes. If using mini potatoes, no need to peel. 
2. Slice and place half into buttered slow cooker/crock pot. 
3. Top with thinly sliced onion.
4. Mix soup and milk in shaker container and pour half of it over onions.
5. Repeat with potatoes and the rest of the soup mix.
6. Sprinkle with pepper and paprika. 
7. Cook on high heat for 1 hour, then turn down to medium and cook for another 4 hours or until potatoes are soft. You can slow this down (7 hours) by cooking on low/medium heat the whole time or speed it up by cooking on high heat the whole time. Once they are done, keep warm on the lowest setting. Serves 10 - 12 

Hash Brown Quiche

The secret to this quiche is a crispy hash brown crust.

Perfect for a weekend brunch. Credit goes to my Daughter in law for this recipe.

• 3 large boiled potatoes, shredded or 24 oz. pkg. frozen hash browns, thawed
• 1/3 cup melted butter
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey jack cheese
• 1 cup shredded Swiss cheese
• 1 cup diced ham 
• 1/2 - 3/4 cup Half and Half Cream (or evaporated milk )
• 3 eggs, beaten well
• salt and pepper 

1. Butter a 9 inch pie pan or square pan. 
2. Press Shredded potatoes covering entire bottom and sides of pan. 
3. Brush with melted butter – especially sides and edges.
4. Bake at 425 degrees for 20 minutes or until potatoes begin to brown.
5. Remove from oven. Turn oven down to 350 degrees.
6. Mix up all remaining ingredients except 1 cup of cheddar cheese.  
7. Pour over hash brown crust. 
8. Cover with remaining cheddar cheese. 
9. Bake at 350 degrees for 30 – 40 minutes – till set.
10. Let stand 5 minutes before cutting and serving.

 To make in a 9x13 inch pan, increase ingredients 2 ½ times.

No Bake Whipped Raspberry or Lemon Cheesecake Flashback Friday

Today on Flashback Friday I'm revisiting a recipe I originally posted August 3, 2009. The photo I used for the original post was a lemon flavoured version of this recipe. If some of you are looking for that recipe, don't fret....this is the exact recipe, only instead of using lemon jello, I used raspberry jello. In the original recipe I showed it made in a 9x13 pan, and here I've used a 10" spring form pan.

I always enjoyed the meals we had at my parents place. My Mom was a great cook and I can not remember a time when we didn't have dessert. This was one that she made often. It was served with fresh berries in season or fruit she had frozen. It is very light and frothy, making it a perfect dessert after a heavy meal.

Crust:

• 1/2 cup butter, melted
• 1/8 cup sugar
• 2 cups graham crumbs

1. Melt butter.
2. Place sugar and crumbs into the pan of your choice and stir with a fork. Pour melted butter over crumb mixture. Stir together and press buttered crumb mixture over the bottom of the pan. 
3. Bake in 325º oven for 5 minutes. Cool while making the cheesecake mixture.

Cheesecake mixture:

• 1 370 ml can evaporated milk, chilled at least 1 hour
• 1 small package Jell-O (raspberry or lemon flavour)
• 1 cup boiling water
• 1 cup white sugar
• 1 8oz package cream cheese, room temperature
• 2 tsp vanilla extract (if using lemon jello I also add 1/4 tsp lemon extract)

1. Whip chilled milk until thick and frothy.
2. Dissolve Jell-O powder in boiling water. Cool, but do not let it set.
3. Beat together sugar, cream cheese and extract.
4. Combine the three mixtures and beat well.
5. Pour over cooled crust. Cover and place in refrigerator to set. (several hours or overnight)

Amy's Frozen Mock Cheesecake (Vegan, Soy and Gluten Free)

My daughter Amy's favorite dessert is cheesecake. She asked for cheesecake for every birthday for as long as I can remember. Unfortunately she has developed dairy and gluten intolerances and she longs for this beloved dessert. For this birthday she found a recipe and developed it according to her taste and needs. Wow was it ever good, but it needs to be eaten semi frozen to keep its best shape. Whether you have allergies or not, this cake is a keeper and worth a try.

Crust:

• 8 medjool dates, pitted
• 3/4 cups pecans
• 3/4 cups almonds (or any other mix of nuts equalling 1 ½ cups)
• 1/4 tsp sea salt
• 1/4 cup unsweetened shredded coconut
• zest of 1 lemon
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg

Filling:

• 2 ½ cups raw cashews
• 1/2 cup coconut oil, in liquid state
• 1/2 cup lemon juice
• 1/2 cup maple syrup
• 6 Tbsp coconut milk
• 1/2 Tbsp vanilla

*DO AHEAD* - Soak the cashews in water overnight. Soak the dates in water for approx. 1 hour.

Crust:

1. Line the bottom of a round 9” spring form pan with parchment paper. Set aside.
2. In a food processor, process the nuts, salt, coconut, lemon zest and spices until everything is chopped finely.
3. Drain the dates and add them to the food processor. Pulse until mixed into a sticky mixture. This will not look smooth; you should see small pieces of nuts and dates.
4. Press mixture into spring form pan.

Filling:

1. Drain the soaked cashews and rinse them.
2. Place all filling ingredients into a high speed blender or food processor. Blend until smooth.
3. Pour mixture into spring form pan.
4. Place pan in the freezer and freeze overnight or until solid.
5. When ready to serve remove from freezer and allow the cake to thaw for approx. 15 minutes.
6. Serve topped with fresh fruit, fruit sauce, chocolate sauce or any other topping you can think of. My favourite has always been raspberries!   

Raspberry Sauce:

• 2 cups of frozen Raspberry
• 1/2 cup of sugar
• 1 Tablespoon fresh lemon juice (it brings out more of the natural taste of the berries).
• 1/4 cup of water
• 2 Tablespoons of cornstarch (dissolved in the water)
• 1 tablespoon of fresh lemon juice

1. Mix the Raspberries with the sugar in medium size pan. Let sit for a while until the natural juices are released. 
2. Bring to a boil. 
3. Dissolve cornstarch in the water. 
4. Add to the raspberries and cook for a few minutes until the sauce is thick and clear, stirring constantly.
5. Cool, add fresh lemon juice before serving.