Peach Cream Cheese Pie

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

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

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

Bread for the Journey

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

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

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

Raspberry Squares

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

Dough:

-2/3 cups very warm water

-1 tsp sugar

-1 tbsp traditional yeast

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

In another larger bowl:

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

Beat:

-4 eggs yolks until thick and creamy.

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

Berry filling

-5 cups fresh raspberries

-3/4 cup sugar

-3 tbsp cornstarch

Stir these 3 ingredients together.

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

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

Butter Icing

-2 tbsp soft butter

-1 1/2 cups icing sugar

-1 1/2-2 tbsp milk

-1 tsp vanilla

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

Substituting with frozen fruit:

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

Bavarian Apple Torte

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

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

Ingredients:

base:

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

filling:

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

topping:

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

Method:

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

Corn, Avocado, Shrimp Salad

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

 

Ingredients

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

Method

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

Basil Buttermilk Dressing

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

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

Tips:

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

Peach Platz

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

Filling

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

Glaze

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

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

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

Chocolate Espresso Pavlova Cookies (Gluten Free)

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

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

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

Makes 36 cookies

Pancit..a Noodle Dish from the Philippines

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

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

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

Bread for the Journey

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

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

His voice who ruled them while he dwelt below.

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

Be Still, My Soul

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

Bear patiently the cross of grief or pain;

Leave to your God to order and provide;

In every change he faithful will remain.

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

Through thorny ways leads to a joyful end.

Be still, my soul; your God will undertake

To guide the future as he has the past.

Your hope, your confidence let nothing shake;

All now mysterious shall be bright at last.

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

His voice who ruled them while he dwelt below.

Be still, my soul; though dearest friends depart

And all is darkened in the vale of tears;

Then you will better know his love, his heart,

Who comes to soothe your sorrows and your fears.

Be still, my soul; your Jesus can repay

From his own fullness all he takes away.

Be still, my soul; the hour is hastening on

When we shall be forever with the Lord,

When disappointment, grief, and fear are gone,

Sorrow forgot, love’s purest joys restored.

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

All safe and blessed we shall meet at last.

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

Corn on the Cob Supreme

We have fresh Chilliwack corn available on every corner at this time of the year, and it is so good!  Over the years I have shared several different ways of preparing corn-on-the-cob...including 'cooler corn for a crowd' and microwaved corn-on-the-cob for one or two. Today I am posting a recipe for butter boiled corn...resulting in juicy, tender and sweet corn that is delicious!  As the cobs are lifted from the pot, the butter coats the kernels and there is no need to add more butter.

 Milk and Butter Boiled Corn-on-the-Cob

• 6-8 ears corn, husks and silk removed
• 1/2 cup butter
• 1 cup milk

1. Add water to a large pot (about half-full or enough to cover cobs) and bring to a boil. 
2. Add milk and butter. 
3. Add corn and reduce heat.
4. Simmer corn for about 6 minutes. 
5. Remove cobs with tongs; season and serve. 

 * For 2-3 cobs, use a smaller pot and half the amount  of milk and butter. 



'Tis the season for corn.  Enjoy!

Raspberry Cream Cheese Pie

Last summer we toured Prince Edward Island, and on the advice of a local, we visited PEI Preserve Company and had a fine meal meal in their restaurant.  Their sampled their dessert specialty...'Raspberry Cream Cheese Pie'.  Of course!  I took note and I took a photo.  Now that the raspberries in our garden are ripe, I made my own version of their famous pie.  It went over well!  So here it is...PEI raspberry cream cheese pie made with BC raspberries.

Crust:
1- 9 or 10-inch baked pie shell, pre-baked

Cream cheese filling:

• 1 package (8 ounces) cream cheese, softened
• 3/4 cup icing sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream

1. Beat the cream cheese, icing sugar and vanilla until smooth. 
2. Gradually add the cream, beating until thickened. 
3. Spoon into prepared pie crust and spread evenly.

 Raspberry Filling:

• 5 cups fresh raspberries
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water

1.  In large saucepan, mix granulated sugar, cornstarch and salt.  
2. Add water and whisk until smooth. 
3. Stir in 2 cups of the raspberries. 
4. Heat to boiling. 
5. Boil 1 minute, stirring constantly.
6. Cool completely, about 30 minutes.
7. Add 3 cups fresh raspberries to the cooled mixture and stir gently to coat all the berries.
8. Spoon over cream cheese layer of pie.  
9. Refrigerate at least 2 hours before serving.

Topping:

• 1 cup whipping cream 
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

1. In medium bowl, beat whipping cream, sugar and vanilla on high speed until stiff peaks form.
2. Garnish entire pie or individual slices with whipped cream when serving.
3. Store pie in refrigerator. 

* If you prefer a thinner 'cream cheese layer' cut the recipe in half.

Enjoy!
 

Vanilla Slice

There used to be a grocery store in Clearbrook called Funk's that had the most wonderful bakery.  I would go there to pick up hot dog buns for hotdog sales at the boys' school.  While I would be there, I would buy myself a piece of Vanilla Slice and savour every bite. The crisp layers and the creamy fillings were my absolute favourite bakery treat. Now I make  a version of it myself and it is still my favourite texture and flavour combination. 

• 1 397 gram / 14-ounce package frozen puff pastry, thawed according to package instructions  (I use Tenderflake) 

Pastry Cream

• 1 1/2 cup whole milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 4 egg yolks
• 2 tablespoons butter
• 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Whipped Cream

• 1 cup whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 package Dr Oetker whipping cream stabilizer or 1 tablespoon vanilla instant pudding

Icing

• 1 cup icing/powdered sugar
• heavy cream 

Garnish

1/2 cup whipping cream

1/2 cup chocolate chips

1. Preheat oven to 400 F.
2. Roll out the puff pastry to about 1/4 inch thick. Cut the pastry into 3 even rectangles, measuring approximately 4 X 8 cutting around all the edges to make clean edges.  
3. Place pastry on a parchment lined cookie sheet.  Prick the pastry with a fork.  Place another sheet of parchment paper on top of the pastry and add a cookie cooling rack on top to add weight so that it bakes evenly and stays level.
4. Bake 30 minutes or until the pastry is golden brown and crisp all the way through. Cool for a minute and then split each piece in half (should be easy to split with all the layers) to make 6 pieces of pastry. Return to the oven with the insides of the pastry face up for 2 - 3 minutes to crisp.
5. In a medium pot, (or microwave safe bowl)  whisk egg yolks with the cornstarch sugar and milk until smooth.  
6. Bring to a simmer stirring the whole time.  (or cook in the microwave stirring every minute) As soon as it comes to a light boil, pour through a strainer to remove any lumps and add butter and vanilla.  Cover the surface with plastic wrap and chill until room temperature.
7. Place two pastries on a tray and begin assembling.
8. Divide the cold pastry cream between two pastry pieces.
9. Cover with another piece of pastry on each of the two pieces.
10. Whip cream with sugar, vanilla and stabilizer.  Gently spread whipped cream on top of the pastry.
11. Top with the final pieces of pastry.
12. Stir together icing/powdered sugar with heavy cream to make a smooth and spreadable icing.
13. Spread the icing on the top layer of pastry.
14. Heat the 1/2 cup whipping cream, stir in chocolate chips and stir until smooth. Pour into a piping bag.  Cut a small hole into the tip of the bag.
15. Drizzle chocolate onto the icing and drag a toothpick through to make a design.  
16. Chill vanilla slice for a few hours before slicing.

Tips

• It doesn't matter what shape you roll out your pastry, as long as you begin with three even-sized pieces that can be split in half horizontally.   I make mine the shape of the plate I want to serve it on. 
• Slice with an electric knife if possible or very gently with a very sharp serrated knife. 
• Each pastry cuts into about 8 pieces.  
• Do not freeze.  Custard does not freeze well.
• The dessert will be best within 12 hours. 

Blueberry Oat Bars

It's summer time and today I'm happy to share with you a blueberry bar that can't be resisted.  I tasted this last year at Berry Bounty Farms which is a family owned and operated berry stand, just a few kilometers down the road on Chilliwack Central.  They also love to use our MGCC recipes.
This is one stop you can't miss.  Check it out and you will be greeted by a friendly smile, a fresh glass of raspberry juice and a sample of baked goodies.

Blueberry Oat Bars

• 4 cups fresh blueberries
• 1/2 cup orange juice
• 5 teaspoons corn starch
• 1 cup butter or margarine, softened
• 1 cup packed brown sugar
• 1 tsp almond flavor
• 2 cups flour
• 2 cups rolled oats
• 2 teaspoon baking powder

Instructions

1. Preheat oven to 350 degrees F.
2. Grease a 9x13 inch pan.
3. Bring blueberries and orange juice to a boil in a sauce pan.
4. Reduce heat and simmer about 10 minutes.  
5. Whisk in cornstarch and boil, stirring until thickened, about 1 minute.
6. Cover with saran wrap and refrigerate or cool up to 30 minutes.
7. Beat butter and sugar in a medium bowl until smooth and fluffy. 
8. Add almond extract.
9. Mix in flour, baking powder and oats until mixture is crumbly.  
10. Reserve 1 cup crumb mixture for topping.
11. Pat remaining crumb mixture into cake pan.
12. Spread cooled blueberry topping evenly over crust.
13. Sprinkle with remaining crumb mixture.
14. Bake 30-40 minutes until lightly browned.  

Rhubarb Pie

I'm not sure that we need another rhubarb pie recipe but I thought it was time I post this one so that I won't need to go looking for a piece of paper every time rhubarb season comes around. This one comes from my mom. There is always the question as to whether or not to peel the rhubarb. If the stalks are tender, young shoots you definitely do not need to peel. If the stalks are older, you can try using a very sharp knife to chop or, like I did, take off what comes off as you chop the ends and any stringy parts.

Ingredients and Method:

• your favorite double crust pie recipe

If you do not have one, there are a number of great recipes on this site. I change mine up a bit sometimes
and here's this version.

• 1 2/3 cup flour
• 1/3 cup Crisco shortening
• 1/3 cup butter
• 1 teaspoon salt
• 4 tablespoons ice cold water mixed with 2 tablespoons sour cream

Cut shortening and butter into flour and salt with pastry blender, until evenly crumbly. Add cold water and sour cream.  Stir with fork, about one minute, until it holds together and can be pressed into a ball. Refrigerate while you prepare the filling.

• 5 cups rhubarb, washed and chopped
• boiling water
• 1 cup sugar
• 3 tablespoons flour
• 1 egg

1. Pour boiling water over chopped rhubarb and let sit a few minutes before draining.  This is to take the edge off the tartness. 
2. Mix sugar and flour, then stir in the egg. Let sit while you roll out the pastry.
3. Preheat oven to 400° F
4. Divide pastry in half, shape into disc shape and roll out gently to a dinner plate size, using a dusting of flour on rolling surface and on top and flipping over in between to be sure it does not stick.
5. Roll up with rolling pin and unroll into 8-9 inch pie plate
6. Roll out second half to same size and either cut slits for steam to come out, or cut into strips to make a lattice top. 
7. Mix the sugar/egg mix with drained rhubarb and immediately pour into prepared pie shell.
8. Cover with second half of pastry, tucking it over and under the sides of bottom pastry. Flute edges OR, if doing lattice top, take every other strip and lay it across one way, leaving spaces as wide as the strips, then place remaining strips the opposite direction going under and over, lifting strips as needed. Flute edges.
9. Lightly brush top of pie with an egg wash and sprinkle with coarse sugar. Optional. 
10. Bake at 400° F in lower 1/3 of oven for 15 minutes. Reduce heat to 350° F and bake another 45 - 50 minutes, or until juices bubble through slits. Serve warm with ice cream.

Apple Sweet Rolls

I'm using my favourite sweet roll dough for this apple filled sweet roll recipe. 

I find that the sweetened condensed milk in this dough helps to stabilize the dough and keep it from shrinking down after it has been baked.  

The dough is tender and soft. 

Don't let apple season pass without making up a batch of these delicious rolls to share with family and friends. 

Sweet Roll Yeast Dough:

• 1 1/2 cups warm water
• 2 tablespoons active dry yeast
• 3 eggs
• 1/2 cup very soft butter
• 1 cup sweetened condensed milk
• 1 teaspoon salt
• 6 1/2 - 7 cups flour

Apple Filling

• 6 cups peeled, quartered and sliced apples (be sure to use apples that keep their shape after being cooked)
• 2 tablespoons butter
• 1/2 cup sugar (taste after the apples have cooked and decide then if you want to add more sugar)
• 2 teaspoons  minute tapioca
• 3/4 teaspoon cinnamon  

1. In a large mixing bowl or the bowl of your kitchen machine, place warm water and yeast and allow to proof about 10 minutes.
2. Add the eggs,  soft butter, sweetened condensed milk, and salt.  Stir in the flour until stirring becomes too difficult and then turn out onto a floured surface and add the remaining flour, 1/2 cup at a time  until it is smooth and elastic.  Alternately, use the dough hook according to your dough machine instructions.
3. Turn into a large greased bowl, turning to moisten with fat and cover with  plastic wrap and a tea towel.  Allow to rise until double in bulk, about an hour.  While the dough rises, prepare the apple filling. 
4. Melt butter in a large saucepan and add apples. 
5. Add sugar and tapioca and stir to combine.  Cook over medium-high heat until the apples are just tender and the sauce has thickened.
6. Remove from heat and bring to room temperature.  
7. Roll dough into a 12 X 36 inch wide rectangle, transfer apple filling to the dough, spreading fairly evenly.
8. Roll up jelly roll style and divide into 36 rolls in three 9 X 13 parchment paper lined pans.
9. Cover with tea towels and allow to rise another hour.
10. Bake at 350 about 20 minutes, until the tops are golden brown.  Cool 10 minutes while making glaze. Drizzle with glaze and serve.  

Bread for the Journey

So Jesus again said to them, “Truly, truly, I say to you, I am the door of the sheep. All who came before me are thieves and robbers, but the sheep did not listen to them. I am the door. If anyone enters by me, he will be saved and will go in and out and find pasture. The thief comes only to steal and kill and destroy. I came that they may have life and have it abundantly. I am the good shepherd. The good shepherd lays down his life for the sheep. He who is a hired hand and not a shepherd, who does not own the sheep, sees the wolf coming and leaves the sheep and flees, and the wolf snatches them and scatters them. He flees because he is a hired hand and cares nothing for the sheep. I am the good shepherd. I know my own and my own know me, just as the Father knows me and I know the Father; and I lay down my life for the sheep. And I have other sheep that are not of this fold. I must bring them also, and they will listen to my voice. So there will be one flock, one shepherd. For this reason the Father loves me, because I lay down my life that I may take it up again. No one takes it from me, but I lay it down of my own accord. I have authority to lay it down, and I have authority to take it up again. This charge I have received from my Father.” ...
My sheep hear my voice, and I know them, and they follow me. I give them eternal life, and they will never perish, and no one will snatch them out of my hand. My Father, who has given them to me, is greater than all, and no one is able to snatch them out of the Father's hand. I and the Father are one.” John 10, selected, (ESV)

Jesus is the only door into the safe haven of His sheepfold. Jesus is the door that God has opened for us. Only through Jesus do we have eternal life and the Hope of eternal safety with the Father. Have you heard His voice, the voice of the one true good shepherd who has laid down His life for you?

Apple Sauce

I've been able to watch my girls feed their little ones applesauce this past winter.  My mom always made it during the summer months with fresh transparent apples.  It was my job to go and pick up the fallen apples every morning and evening.  It was not my favorite job.  So today I decided to show you the method my mother used for making apple sauce.  Do any of you remember this food mill?
Applesauce is a side dish that's so easy to make and gives flavor to any pork meal.

Ingredients

• 12 large apples
• 2 cups water
• 2 tablespoons lemon
• 4 tablespoons sugar

1. Cut and core apples
2. Place apples into a heavy enamel pot adding 2 cups of water.
3. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Place a bowl under the food mill and fill with cooked apples.
5. Now begin cranking the handle back and forth till all the pulp has been sieved through the mill.
6. When completed, your pot will have remaining cores and peels. 
7. Add sugar to taste and pour the sauce into freezer containers and store in a freezer. 

  My mother gave me this food mill in my early years of marriage.  I am so happy that I kept it as it tells many stories of days gone by. Do any of you still use one like this?

Pork Tenderloin Roll with Cream Sauce - Flashback Friday

For Flashback Friday I chose to re post my rolled pork tenderloin recipe. We love this recipe just as is but today I'm suggesting the addition of wrapping the whole roll in thick sliced applewood bacon before grilling. I've added a photo to the bottom of this recipe to show the roll wrapped in bacon before grilling. With or without the bacon, it's a winner!

Here we are in the middle of BBQ season and if you're like me you like to try something new on the grill. My husband and I decided to try and replicate a rolled pork tenderloin recipe and we like how it has turned out. The sun dried cream sauce was something I added the last time we made it and it really finishes the meat off nicely.
There are several tips I can give you that work well for us when grilling this recipe. Grill over indirect heat. It's important to check the internal temperature of the meat by using a meat thermometer. Remember as well that it's a good idea to allow your cooked meat to rest for about 5-10 minutes once it comes off the grill before cutting. During this time the meat juices will set, but also the meat will still cook a little more during this resting period.

Ingredients:

• 1 1/2 - 2 pound pork tenderloin
• 4 tablespoons herb and garlic spreadable cream cheese
• fresh spinach, enough to put a thin layer over cream cheese
• 4 large slices provolone cheese, or enough to cover meat
• 4 thin slices prosciutto 
• 6 thin slices Genoa salami (hot or regular)
• 1 large garlic cloves, sliced very thing
• 1/3 cup sun dried tomatoes in olive oil, use a slotted spoon to take out of the oil
• 2 long green onions
• 2-3 thick slices applewood smoked bacon (optional)
• kitchen twine

Ingredients for cream sauce:

• 1 tbsp olive oil
• 1 garlic clove, crushed
• 1 cup cream
• 2 tbsp sun dried tomatoes, again, use a slotted spoon to take out of the oil

Method for sauce:

1. Heat oil over medium heat and add garlic. Saute for one minute.
2. Add cream and sun dried tomatoes.
3. Allow to come to a slow boil and then turn down to simmer and thicken. This will take about 10 minutes on simmer.
4. Keep warm and then heat to hot to serve over meat.

Meat cut open to add filling.

Method:

1. Cut pork tenderloin open as if you were unrolling a jelly roll. The meat will again be rolled up like a jelly roll once the filling are on.
2. Spread with cream cheese.
3. Top with fresh spinach.
4. Lay cheese on top of the spinach, making sure you have enough cheese to cover the whole area of meat.
5. Lay prosciutto and Genoa salami over cheese.
6. Place thinly sliced garlic over the meat.
7. Top with sun dried tomatoes
8. Top with sliced green onions.
9. Roll meat and wrap in bacon. (optional)
10. Cut a long piece of kitchen twine. It's good to have a pair of extra hands to roll up the meat in jelly roll fashion.  Once rolled, wrap the twine tightly around meat, starting at one end and wrapping every 1" to hold it all together. Secure end. 
11. Place meat onto grill that is pre heated to 350º. Remembering to place it over indirect heat. 
12. Every 10 minutes turn the meat to insure even cooking. We have found that the best and safest way to check for doneness it to use a thermometer. The internal temperature should be at 145º F. This will take approximately 40 minutes on the grill. I have not cooked this recipe in the oven but you easily could. Bake it in a 350º oven, uncovered for 40 minutes and then again check the temperature. I would also turn the meat. 
13. Once meat is done, remove to a cutting board and lightly tent with foil. Allow to rest for 5-10 minutes. 
14. Slice and serve with sauce.

Finished roll being sliced. 

Ready to serve.

Rolled in bacon, before grilling. 

Cookie Sheet Chocolate Bars

This is a recipe I got many years ago from a good friend, Kathi. It's definitely a crowd pleaser. and keeps well in the fridge for days if you do not have a crowd to please. Oh, and it freezes well. Yields approx 36 bars.

Ingredients:

• 1 cup water
• 1/2 cup butter or margarine
• 1/2 cup oil
• 2 cups flour
• 1 3/4 cups sugar
• 5 tablespoons baking cocoa
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 2 eggs

Method:

1. In small pot bring water, butter and oil to a boil
2. In a mixing bowl (not plastic), mix flour, sugar, cocoa and soda
3. Stir in hot liquids, stirring well until sides let go of bowl
4. Stir in buttermilk and vanilla, then beat in eggs well
5. Pout into greased cookie sheet (approx 11" x 17" or a bit smaller) with sides at least 1 inch
6. Bake at 350° F for 20 - 25 minutes, depending on size of pan

Frosting:

• 1/2 cup butter or margarine
• 2 tablespoons baking cocoa
• 1/3 cup milk
• 2 1/2 cups confectioner's sugar
• 1 cup crushed, toasted almonds

Method:

1. Bring butter, cocoa and milk to a boil, then reomove from element.
2. Stir in confectioner's sugar and crushed almonds
3. Spread on cake while still very warm
4. Cool before cutting up. Keep in fridge, especially on hot days.

Chocolate Cheesecake Mousse

We are in the warm days of summer here in the Fraser Valley!  Do you have company coming? Enjoy a  deliciously rich chilled, naturally gluten free dessert that can be made a day ahead to enjoy on a warm summer evening.

•  1 envelope unflavoured gelatin
• 2/3 cup water
• 16 ounces / 1 500 ml tub light spreadable cream cheese
• 1 cup chocolate chips
• 1 teaspoon instant coffee powder  (optional)
• 1 14 ounce / 300 ml can sweetened condensed milk
• 1 cup whipping cream, whipped to soft peaks

Garnish

• 1 cup whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 envelope whipped cream stabilizer (if you are garnishing more than an hour ahead of time)

1. Sprinkle gelatin over the water in a small saucepan.  Let stand one minute to soften before warming to dissolve over low heat.   Set aside.
2. Melt chocolate over low heat or in microwave. Add coffee powder and cool to room temperature.
3. Beat together cream cheese,  chocolate and sweetened condensed milk until smooth.
4. Stir in gelatin and then whipped cream.  Stir until smooth.
5. Pour into 6 individual glasses.  Chill 3 hours or until firm.
6. Beat together whipping cream with sugar, vanilla, and stabilizer.
7. Fill a pastry bag fitted with a star tip and swirl whipped cream over mousse to garnish.
8. Chill until serving. 

Flash Back Friday ~ Summer Borscht

Summer Borscht is a soup made with Sorrel as it's main flavour.   Fresh sorrel will instantly lose it's beautiful bright green as soon as it hits the hot broth but don't let that put you off from trying this soup.  It is truly delicious.  If Sorrel is not available where you live, you can also use Beet leaves.

Sorrel is one of the first herbs ready to pick from the garden in spring along with chives.

Summer Borscht 

• 1 smoked ham bone or ham hock
• 4 cups  slivered sorrel leaves or beet leaves 
• 1/2 cup of chopped green onions
• 1/2 cup of chopped dill
• 4 - 6 potatoes, cubed
• 8 cups of water
• salt and pepper to taste
• 1/2 cup of sour cream
• hard boiled eggs

1. Put the water and the ham in a large pot and bring to boil.
2. Simmer for a few hours. Remove the bone.
3. Add the vegetables and cook until tender.
4. Add the meat back into the pot.
5. Taste and season with salt and pepper.
6. Before serving, take a bowl of soup out of the pot, and slowly add the sour cream, then add it all back to the pot or let everyone put their own sour cream into their bowls.
7. Chop up hard boiled eggs into soup. 

Sparkling Watermelon Lemonade

It has been rather warm here lately and we have been enjoying watermelon in salads, for dessert and even in our drinks. A nice cold glass of watermelon lemonade on a hot day is the perfect refresher!

• 1/2 cup sugar
• 1 cup water
• 8 cups watermelon, cubed and seeded
• 2/3 cups lemon juice (or juice from 2 large lemons)
• crushed ice
• Sprite (or other citrus flavored soda pop)

1. Combine sugar and water in small saucepan.  Bring to boil, stirring to dissolve sugar.  Cool.
2. Puree watermelon cubes in blender.
3. Add fresh lemon juice.
4. Strain watermelon/lemon puree.
5. Add cooled sugar solution.
6. Chill.
7. Fill drinking glass with crushed ice.
8. Pour watermelon lemonade over crushed ice until glass is about 3/4 full.
9. Top with Sprite. 

Yield: Two quarts of lemonade.