Banana Split Dessert

Banana Split Slice was a favorite dessert of ours decades ago.  The original recipe had a layer which was heavy on butter and included raw eggs.  I've switched it up a little and it now has a cream cheese layer.  The maraschino cherry on top has been replaced by strawberries.  Those who sampled my updated version of the old favorite gave it a thumbs up. 

Crust:

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham wafer crumbs
• 2 Tablespoons brown sugar

Filling:

• 12 oz. / 375 g cream cheese, softened
• 1 cup icing sugar
• 1 1/2 cups whipping cream 
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons vanilla
• 19-20 oz. can crushed pineapple, well drained*
• 4 bananas, sliced
•  1 box instant vanilla pudding, 4 serving size
• 1 1/2 cups milk
• Hershey's chocolate sauce
• chopped peanuts
• strawberries

1. Combine butter, graham wafer crumbs and sugar.  Press into a 9" x 13" pan.  Bake at 350°F for 10 minutes.
2. Whip cream until thick.  Sprinkle with sugar and add vanilla.   Continue to beat until peaks form. Set aside.
3. Cream together cream cheese and icing sugar.  Mix in half of the whipped cream.  Spread mixture over graham cracker crust.
4. Spread crushed pineapple over cream cheese layer.  
5. Arrange banana slices evenly over the pineapple.
6. Combine pudding mix with milk and mix until blended and beginning to thicken.  Spread over banana layer.
7. Spread remaining whipped cream over the top.
8. Refrigerate for at least 4 hours. 
9. Before serving, drizzle with chocolate sauce, sprinkle on peanuts and  top with sliced strawberries.

* Reserve the pineapple juice and soak the banana slices in it before adding to the dessert to prevent browning.

Serves 15.

Gluten-free version: Use a gluten-free crumb base (such as this) or use the recipe as given substituting 1 1/2 cups crushed almonds for the graham cracker crumbs or buy the commercial gluten free graham wafer crumbs.

Asparagus Salad

One of our favorite vegetables is asparagus.  Each spring I look forward to this highly prized vegetable, as it arrives with the 'coming of spring.'  Asparagus can be cooked and served in a variety of ways,  a drizzle of butter and lemon.  It can also be used in a stir fry, (page 77) in your Mennonite Girls Can Cookbook.  Each year I threaten to grow my own asparagus.  The climate and region of our valley are perfect for growing asparagus and so hopefully next year I can show you a photo of asparagus growing in my garden. Again, it's loaded with antioxidants and vitamins.

Raw Asparagus Salad

• 2 cups cut mixed greens (lettuce assortment)
• 2 cups cut cup asparagus
• 1/2 cup green onions
• 5 slices bacon
• 2 boiled eggs

Salad dressing

• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3 teaspoons Dijon Mustard
• salt and pepper to taste 

Method:

1. Layer greens in a shallow dish.
2. Layer onions and chopped raw asparagus on top of the lettuce bed.
3. Slice boiled eggs and garnish around edges.
4. Sprinkle crumbled bacon on top of asparagus.
5. Mix salad dressing ingredients with a whisk in a container.
6. Pour over salad prior to serving.

Another simple and healthy salad and only takes minutes to make.

My Favorite Pie Crust plus Rhubarb Pie

We had a family gathering and I baked three Rhubarb pies since we all have our personal favorites. Try them all and decide for your self......mine is Rhubarb Cream. The recipe below had an even tie with Rhubarb Strawberry Streusel Pie. I wouldn't know I didn't get to taste them, sigh.

This is truly a wonderful crust, I always always have success with it.

• 5 cups flour
• pinch of salt
• 1 lb of lard or shortening, chilled
• 1 cup of cold ginger ale or 7-up

1. Mix flour and salt, cut in the lard until there are pea sized crumbs. 
2. Pour in the ginger ale and gently combine to mix the wet and the dry ingredients together.
3. Try not to over work the dough and have all the ingredients cold.
4. If you make a one crust pie, put it into the pie plate and chill before baking. 
5. Bake at 375 F for about 12-15 minutes or it has reached the desired color. (it helps keep it from shrinking). For a double crust pie follow the directions below. 

Double 9" crust Rhubarb pie filling;

• 6 cups rhubarb, chopped
• 1 - 1 1/2 cups sugar
• 2 tablespoons flour
• 2 eggs
• 1 tablespoon butter

1. Line the bottom with pastry. 
2. Add the chopped rhubarb. 
3. Mix the sugar, flour, eggs and pour over the fruit. 
4. Dollop the top of the fruit with butter. 
5. Cover with the top layer of pastry.
6. Brush with a bit of cream and sprinkle with regular or coarse sugar 
7. Bake at 425 F for 10 minutes on the bottom rack of your oven. 
8. Turn the oven down to 350 F and bake for 40 - 45 minutes. 
9. If the top of the pie is getting too brown cover with a piece of aluminum foil to prevent further browning. 

Bread for the Journey

I wondered what I could share for Mother's Day and I settled on a prayer for the different stages we might all go through as mothers or in our experience with our own mothers.

Dear God and Father of all,

Thank you for mothers young and old. Thank you for your love and guidance as they raised us, loved us, and disciplined us. 

Lord give mothers of young children and babies the strength they need to make it through each day. Give them refreshment and joy despite their constant need to attend to others. Strengthen them with the hope of the future.

Lord, help those young mothers who have miscarried or whose babies have died in child birth. May they know you understand their sorrow and grief and give them friends and loved ones who can help them in their pain.
Lord, comfort those who have not been able to conceive and who grieve because they have not been able to have children. 

Lord help the mothers of teenagers. Give them an extra measure of understanding and love to see their children through this time that can be so challenging to their teens and to them as they watch the struggles that come with this age.

Lord help the mothers of adult children. Help them to be at peace with the journey they are on and trust God with their future. Help them to leave them in God's hands, knowing when to help and when to keep quiet.

Lord help our mothers as they age. May they continue to serve you and give guidance and encouragement to those younger than them.

Lord heal and comfort those who have been hurt or abandoned by their earthly mothers. In your healing may there be forgiveness instead of bitterness. May they accept and understand the extravagant love that you have for them despite the failures of their own mothers. 

 Lord comfort those who have lost their mothers and miss their touch on their lives. 

 

Lord may we all look to you in whatever stage of life we are in. May we rely on you, dear God, to bring us through whatever life on earth brings our way. May we always look to the hope of the future we have with you because of what Jesus accomplished for us on the cross.

Lord, if anyone reading this prayer has not been saved by putting their faith in you through Jesus Christ, I pray you have mercy on them and show them the way to peace with you through Jesus Christ. 

In Jesus' name I pray, Amen.

Rhubarb Crunch Cake

This cake recipe comes from my friend Jan.

It's a moist dessert cake with a crunchy topping 

and is one of the first things I make with rhubarb each spring.

It is similar to Lovella's Rhubarb Coffee Cake but is different enough to merrit its own post.

• 3 cups rhubarb cut into 1/2 inch pieces
• 1 small package strawberry jello
• 1 cup butter
• 1 1/4 cups sugar
• 2 eggs
• 1 cup sour cream
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

Topping:

• 1/2 cup brown sugar
• 2 tablespoon white sugar
• 1  teaspoon cinnamon
• 1/2 cup chopped pecans

1. In a medium bowl, mix rhubarb with jello powder. Set aside.
2. Mix topping ingredients in another bowl. Set aside.
3. In large mixer bowl, combine butter and sugar until fluffy.
4. Add eggs one at a time, beating well.
5. Add half of flour with salt, baking soda and baking powder. Mix well.
6. Add sour cream and mix again.
7. Add remaining flour and mix just until blended.
8. Spread 1/2 of cake batter into greased 9x13 inch pan.*
9. Spoon rhubarb over cake batter (use a slotted spoon)
10. Sprinkle 1/2 of topping mixture evenly over rhubarb.
11. Drop remaining cake batter in spoonfuls over rhubarb/sugar filling and spread evenly so that all of the rhubarb is covered.
12. Sprinkle the remaining topping over cake batter.
13. Bake at 350 degrees for about 35 minutes. Cake should be firm and nicely browned. Do not underbake.
14. Serve warm or cold. Store leftover cake in refrigerator.

*tip - if using an aluminum pan, line pan with parchment paper to avoid having the rhubarb discolour the pan.

Rhubarb Bar ~ Flash Back Friday

The last time I posted this Rhubarb Bar in 2010 these little girls were not even born.  Now they are well on their way to making it on their own.  This recipe is also in our first cookbook Mennonite Girls Can Cook available here and also on Amazon.    This is our family spring favorite recipe.

Crust

• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup shortening  (or use all butter)
• 2 egg yolks
• milk to make 2/3 cup

Filling

• 7 cups finely chopped rhubarb
• 1 3/4 cup sugar
• 1/2 cup minute tapioca
• 2 egg whites

Icing

• 1 cup icing sugar
• 3 tablespoons warm water

Method

1. In a large bowl, combine the flour and salt, cut in the butter and shortening until the crumbs are the size of oatmeal. You can use your food processor for this too. Pulse, don't run at full speed.
2. Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.
3. Slowly add to the flour mixture and pulse with the food processor until it begins to come together or mix in with your fork.
4. Turn the pastry onto the counter and knead it into a ball, just until it comes together.
5. Wrap in a plastic wrap, shaping it into a flat rectangular disk.
6. Refrigerate.
7. Chop rhubarb into about 1/2 inch square pieces.
8. Add the sugar and tapioca and set aside.
9. Take the dough from the refrigerator and divide in half.
10. Roll each piece out thin enough for a 10 X 15" pan or use the same amount of dough for a 9 X 13" pan plus a 5 X 7" pan.
11. This dough is rolled very thin. Use a bench scraper to carefully lift the dough.
12. Don't be afraid to add a bit of flour if you need to.
13. Once you have the rhubarb covering the first piece of dough, cover with the second piece of dough.. . and crimp the edges together.
14. Whip the egg whites until they just begin to stiffen.
15. Use your hands to spread the egg whites over the pastry.
16. Bake at 400 degrees for 35 - 40 minutes. . or until golden brown.
17. While the bar is still warm, combine icing ingredients and drizzle over top.

Chocolate Raspberry Torte

This cake is so simple and easy to put together. A delicious cake to serve for Mother's Day or for a birthday. Doesn't it look elegant and delicious?
You can simplify this even more by using a cake mix but if you must use your favorite chocolate cake recipe, just make sure you have 2 round 8 inch pans of cake.
It is our daughter's birthday today. Happy Birthday Alison!

• 1 box chocolate cake mix, baked in two 8 " round pans
• 1  250 gram / 8 ounce package cream cheese, room temperature
• 1/2 cup icing sugar
• 1/4 cup raspberry jam
• Extra icing sugar for dusting
• 1- 2 cups fresh raspberries (more or less, exact amount not necessary)
• Mint leaves, optional but they do add a pretty look

1. Bake cake as directed on cake mix box. Allow to cool.
2. Split each cake in half horizontally.
3. Mix together cream cheese, icing sugar, and raspberry jam until well blended and creamy.
4. Divide mixture into 3 equal amounts.
5. Place one layer of cake on bottom of plate and spread 1/3 of cream cheese mixture over top. Repeat layering and finish off with a cake layer.
6. Dust with icing sugar and pile on raspberries. Garnish with mint leaves.
7. Yield: 16 servings

Creamed Ham (Schmaundt Schinken)

The sun is shining out here...but I realize that parts of Canada and US are still feeling the effects of the Arctic blast.  Even though we are experiencing an early spring,  I still like to think of this time as winter and enjoy nesting for a while longer. This is one of those heritage recipes from my aunt, Tanta Hanna who came from West Prussia.  I've read her 'Diary of Escape' over the past months and realized that this was another favorite recipe that the family enjoyed.  Take time to enjoy another winter comfort food.

Creamed Ham (Schmaundt Schinken)

• Pork Cottage Roll ( 600 grams)
• 3 large onions
• 3 cups water
• 1 bay leaf
• 3 whole allspice
• 6 peppercorns
• 1 cup whipping cream
• 1 cube beef bouillon
• salt & pepper to taste.

Instructions

1. Slice meat thinly 1/4 inch and fry in hot skillet till seared and brown on both sides.
2. Remove from pan and set aside.
3. Add 3 cups water to frying pan and quartered onions.
4. Add spices and steam for 30 minutes. Cover with lid.
5. Make gravy by adding 4 tablespoons flour  (mixed with a little cold water) to the 3 cups broth.
6. Stir while this thickens.
7. Add 1 cup whipping cream (heavy cream)
8. Add beef seasonings, salt, and pepper to taste.
9. Cut the fried ham into bite-size pieces and add them to the hot creamed sauce.

Serve with boiled potatoes, green beans, and dill pickles. Enjoy!

Rhubarb Cheesecake Squares

Rhubarb season is here and the rhubarb is growing fast. A number of years ago I saw this recipe in a magazine and tucked it away in my recipe binder. If you like rhubarb and cream cheese you will love this square. It is delicious. A wonderful dessert for Mother's Day.

Crust:

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup butter, cubed 
• 4 egg yolks
• 1/4 cup warm milk
• 1 tablespoon sugar
• 1 tablespoon instant yeast 

1. In a large bowl whisk together flour and salt.
2. Add cubed butter to flour. Using pastry blender cut butter into small pieces as you would for pie crust.
3. In a small bowl whisk together egg yolks, warm milk, sugar, and yeast. Pour into dry ingredients and stir until completely mixed. 
4. Gather dough into a ball, kneading just until it holds together. Divide dough in half.
5. Roll out each piece to fit a 9" x 13" x 2" pan. Place one piece in pan and cover with filling.

Filling:

• 2 packages cream cheese (250 grams/8 ounces each)
• 1 cup sugar
• 1 teaspoon vanilla
• 1 egg, separated
• 3/4 cup rhubarb sauce
• 1/2 cup pecans, chopped 

1. Beat cream cheese, sugar, vanilla, and egg yolk until smooth and creamy.
2. Swirl 3/4 cup rhubarb sauce into the filling.
3. Pour over first layer of crust. Add the second layer of crust over top of filling.
4. Slightly beat egg white and brush over top layer of dough and sprinkle chopped pecans over top.
5. Cover and allow to rise for 1 1/2 hours in a warm place.
6. Bake in a 350º oven for 35 minutes. 
7. Cool and cut in squares. Serve with rhubarb sauce if desired.

Rhubarb Sauce

• 1/4 cup water
• 1/3 cup sugar
• 2 1/4 cups rhubarb, chopped
• 1/8 teaspoon almond extract

1. Bring water and sugar to boil, add rhubarb and cook for 10 minutes until tender and slightly thickened.
2.  Remove from heat, stir in almond extract and cool.
3. Serves: 15

Rhubarb Sauce

It is springtime and that always spells fresh rhubarb.  I recall having rhubarb sauce at Knott's Berry Farm many decades ago, served as a side dish with their chicken dinner.  That was the inspiration for this recipe.  It is good served with chicken or pork or as a sundae topping for dessert.

Ingredients:

• 1.5 pounds rhubarb ~ about 5 cups chopped
• 1 cup sugar
• 3/4 cup water
• 3 tablespoons cherry flavored gelatin.

Method:

1. Cut rhubarb into 1/2 inch pieces
2. Place in saucepan, together with sugar and water.
3. Bring to a boil.
4. Reduce heat and simmer for about ten minutes or until rhubarb is soft.
5. Remove from heat and stir in cherry flavored gelatin.
6. Serve warm or cold.

Saturday in Anneliese's Kitchen - Five Meatball Meals

When I was in Saskatoon last year, I had the opportunity to do a cooking class with a Mom's Group that my daughter-in-law attends. They were interested in one pot kind of meals and ideas on freezer meals, so I shared with them how I've made a batch of meatballs and divided it to make quick meals in the future.

I'll share a basic recipe I got from Lovella, way back, when we were just young moms. I've made a couple of small changes and doubled it to yield about 125 meatballs, which I would then divide into five small bags to freeze. It's about one hour of work that saves a lot of time later, when in a rush to get dinner on. 

Basic Meatballs:

• 3 pounds fresh lean ground beef
• 2 cups bread crumbs
• 2 eggs
• 4 tablespoons ketchup
• 1/2 cup milk or water
• 2 teaspoons fine dried onion flakes
• 3 teaspoons salt
• pepper
• 1/2 cup Parmesan cheese
• 2 tablespoons oregano

Mix well by hand. If you find it quite dry, you can add a bit more milk or water. Shape into 1 inch meatballs. Bake on foil or parchment paper lined cookie sheets for 20 minutes at 400 F. Cool and freeze in small bags. (20 - 25 per bag/ meal)

Meatball Soup

Ingredients:

• 2 tablespoons oil
• 1/2 onion, chopped
• 2 cups finely chopped vegetable combination of celery, carrots, sweet pepper and/or zucchini
• 1 clove garlic, crushed
• 1 14 oz can crushed tomatoes
• 1 14 oz can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon thyme
• 4 cups chicken or beef broth (or 4 tsp better-than-bouillon and water)
• 20 - 25 cooked meatballs (1 bag)
• 1 cup raw macaroni
• salt and pepper to taste

1. Saute onion and vegetables until soft. Add garlic, tomatoes, sauce and spices.
2. Add broth and meatballs. Simmer half hour.
3. Cook macaroni separately, rinse and add to soup. Add 1 - 2 cups water if too thick. You can give it a Mexican twist by adding taco seasonings and beans or a chili twist by using chili style canned tomatoes. Instead of using pasta you can add 1/2 cup barley to the simmering time and cook until done.

Sweet and Sour Meatballs

Ingredients:

• 1 small can pineapple tidbits
• 1 cup liquid - fill measuring cup with pineapple juice and add water to make 1 cup.
• 1/3 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon dry mustard
• 2 tablespoons flour
• 20 - 25 cooked meatballs

1. Combine all ingredients, except for the pineapple bits, in a container with a lid and shake until smooth.
2. Place meatballs and pineapple tidbits in a casserole. 
3. Pour liquid mixture over top and bake, covered, for 40 minutes at 350 F. Serve over rice.

Meatball Enchiladas

Ingredients:

• 20 - 25 meatballs
• 1 can green chili pepper, chopped (optional)
• 2 1/2 cups enchilada sauce, divided (purchased or homemade * see below)
• 8 - 10 tortillas
• 2 - 3 cups Mexican blend cheese, divided

1. Mix meatballs (cut in half) with chili peppers and 1 cup enchilada sauce.
2. Divide amongst tortillas. Roll up and place in a baking dish.
3. Top with remaining sauce and cheese.
4. Bake 30 minutes at 350 F. (I cover with foil) Serve with Spanish rice and raw veggies and dip. 

Enchilada Sauce:

• 2 tablespoons butter
• 3 tablespoons flour
• 1 tsp cumin, 1 tsp Mexican spices, 1/2 tsp coriander or chili powder, 1/2 tsp salt
• 1 1/2 cups chicken broth
• 1 small can tomato sauce
• 1/2 cup sour cream

1. Melt butter, blending in the flour and then the broth (using whisk)
2. Add tomato sauce and spices, stirring until bubbly
3. Remove from heat and stir in sour cream and 1 cup cheese

Meatballs and Mushroom Sauce 

Ingredients:

• 20 - 25 meatballs
• 2 tablespoons butter
• 1/2 onion, chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, crushed
• 1 can cream of mushroom soup
• 3/4 cup milk
• 1/4 cup sour cream (optional)
• dash of thyme

1. In a large skillet, over medium heat, melt butter, saute onions, mushrooms and garlic until tender, stirring often.
2. Add mushroom soup, mixed with milk. Bring to boil. Stir in the sour cream and meatballs.
3. Simmer 10 - 15 minutes, adding thyme near the end. Serve over rice or pasta.

Meatballs and Spaghetti Sauce

(This sauce is the recipe from Lovella that came with the meatball recipe, slightly altered over time . . had no idea it would become a post (what is that?) one day.)

Ingredients:

• 2 tablspoons oil
• 1 small green or sweet pepper, chopped
• 1/2 large onion, chopped
• 2 cloves garlic, crushed
• 1 14 oz can crushed tomatoes
• 1 tablspoon dried oregano
• 1/2 tablespoon dried sweet basil
• 1/4 - 1/2 teaspoon chili powder
• 1 1/2 cups chicken broth (or water and bouillon)
• 20 - 25 cooked meatballs

1. Saute onion and pepper, adding garlic once onion and pepper is soft.
2. Stir in tomatoes, spices and the rest of the ingredients, including meatballs.
3. Simmer 15 - 20 minutes.

Make a larger recipe by adding a can of Italian Tomato sauce, 1 cup extra broth and more meatballs. Mix leftover sauce with spaghetti and reheat for another meal. Our family likes it stirred and reheated. Add a large salad and garlic bread to stretch the meal.

Rhubarb Coffee Cake

This is another recipe from my mother in law Pauline. Her baking was and still is always perfect and was such a good inspiration for me as a young homemaker. This rhubarb cake isn't especially pretty but is tastes just wonderful. The cake is kept moist from the rhubarb and the topping of brown sugar, and butter makes a crisp and in the crater spots, a chewy bite.

Rhubarb Cake

• 1/2 cup butter
• 1 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups white flour
• 1 teaspoon soda
• 1 cup buttermilk or sour milk (1 teaspoon white vinegar in a cup of milk)
• 2 cups of finely chopped rhubarb dusted with a tablespoon of flour

Topping ingredients

• 1/4 cup butter
• 2 teaspoons cinnamon
• 1 cup brown sugar

1. Preheat the oven to 350 F.
2. Cream the 1/2 cup butter and sugar together until light and creamy.
3. Add the egg and vanilla and combine.
4. Stir together the dry ingredients.
5. Add 1/3 of the dry ingredients to the creamed mixture.
6. Add 1/3 of the milk. . and repeat until all the flour and milk and butter mixture are combined.
7. Add the chopped rhubarb.
8. Combine the topping mixture to make coarse crumbs.
9. Spray a 9 X 13 pan with cooking spray.
10. Spread the cake mixture into the pan. . and sprinkle the topping over evenly.
11. Bake for 45 minutes.

Rhubarb Onion Jam

Humble rhubarb and onion are a surprisingly delicious combination of flavours. The addition of thyme is really nice but can be omitted. Once cooled, serve a little dollop of this jam on a cracker, or try it served warm with pork tenderloin.
(Yields 1 1/2 cups cooked jam)

• 2 cups chopped rhubarb
• 1 large sweet onion, sliced
• 2 tablespoons water
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar
• 1/2 teaspoon fresh ground salt
• 1/2 teaspoon fresh ground pepper
• 1 sprig fresh thyme

1. Chop rhubarb and slice onions.
2. Add olive oil to a non stick pan. Once hot add the onions.
3. Cook until the onions begin to get soft. Turn down heat and continue to saute until golden brown. About 5-8 minutes.
4. Add chopped rhubarb and water. Allow to cook down until the mixture is soft. About 5 minutes.
5. Add balsamic vinegar, brown sugar, salt, pepper and thyme. Cook over low for another 5-8 minutes, until your jam is cooked down but still has some chunks. Remove sprig of thyme. 
6. Allow to cool or serve warm. Keeps well in refrigerator for about 5-7 days. 

Large Basic Platz Mix

This Platz mix can be used as a base mix for near any kind of fruit Platz, muffin mix or coffee cake. Having the dry ingredients pre-mixed with the butter is a time saver when you need to make something quick for coffee or dessert. This amount makes about 13 cups of mix and will yield about 4 recipes, depending on what you make. The total recipe would serve 48 - 50. For more variations on how to use this mix check here.

Ingredients:

• 8 cups flour (I use unbleached)
• 3 cups sugar
• 1/4 cup baking powder
• 1 tablespoon baking soda
• 1 teaspoon salt
• 2 cups cold butter

Method:

1. In a large bowl, mix dry ingredients and use a grater to grate in the butter, like cheese.
2. Stir well, if too chunky, use pastry blender to stir and finish it up.
3. Store in refrigerator for up to three months.

 For Basic Platz:

• 3 cups mix
• 1 egg
• 3/4 cups buttermilk
• 1 - 1 1/2 cups sliced fruit
• crumbs made from 1 cup mix and 2 - 3 Tbsp cream

1. In a small bowl, whisk egg with fork and add buttermilk. Add to dry mix in a larger bowl , stirring with a fork until blended.
2. Spread into greased 9x9 inch pan and cover with sliced plums, apricots, apples or finely chopped rhubarb. Sprinkle with about 2 Tbps of sugar if desired or cinnamon sugar for apples.
3. Top with crumbs using your hand to mix them.
4. Bake at 350 F for 35 - 40 minutes.

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.