German Cheese Cake (Quark Kuchen)

I had some vague memories of how my mom used to make Quark Kuchen, years ago, before I knew about cheesecake. Recently I called her up and we made it again, two times in one day, just to get it right. She did not have her method written out and had forgotten certain details. So it was good to work through it and write it down.

Ingredients for Base:

• ½ cup butter
• 2 tablespoons sugar
• 1 egg
• 2 tablespoons sour cream
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Method:

1. Grease a 9x13 inch glass pan or 10 -11 inch springform pan. Preheat oven to 325°F
2. Beat butter and sugar, adding in the egg, then the sour cream.
3. Mix flour, baking powder and salt and stir into wet ingredients, shaping it into a soft ball with spatula. Wrap in saran wrap and chill half hour.
4. Roll out on floured surface. Roll onto rolling pin and unroll into pan, going slightly up the sides or all the way up if using a springform pan. Prick with fork.

Ingredients for second layer:

• 3 cups dry cottage cheese (I used 4% dry curd)
• 4 eggs, separated
• 1 packet Dr. Oetker vanilla sauce (powder)
• 1 cup whipping cream
• 1 cup sugar, divided
• 1/4 tsp salt

Method:

1. Using a fork or pastry cutter, cut up the cottage cheese as fine as possible. This works best if pre-frozen and thawed.
2. Mix fine cottage cheese with 4 egg yolks, vanilla sauce packet, whipping cream, ½ cup sugar and salt. (I have not tried it, but if you cannot get Dr Oetker vanilla sauce, you could try a small pkg of Jell-O vanilla instant pudding)
3. Beat egg whites until stiff, slowly adding ½ cup sugar and continuing to beat until very stiff. Fold into cottage cheese mixture.
4. Pour and spread onto first layer.
5. Bake at 325° F for 1 hour. Add another 5 minutes if it still looks too light.
6. Run a knife around the edge and allow to cool. This cake may fall slightly as it cools.
7. Refrigerate leftover cake. Can be served with a dusting of icing sugar or with fruit topping. Traditionally we have eaten it plain.

If you cannot get dry cottage cheese, you could try regular cottage cheese or, preferably, ricotta cheese - draining the liquids using a cheesecloth.

Quick Black Forest Torte

I first heard of this black forest cake 'short-cut' a few years back from my sister-in-law. She insisted it was moist and delicious...and so simple to prepare. When I needed a birthday cake in short order recently...this recipe came to mind. It went over well!

Ingredients:

• 4 cups mini-marshmallows
• 1 chocolate cake mix
• 1 can cherry pie filling
• 1 large container of Cool Whip (or 2 cups whipping cream)

Method:

1. Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan.
2. Prepare chocolate cake mix according to directions on package. Pour over marshmallows.
3. Spoon cherry pie filling evenly over cake.
4. Bake at 350°F for about 50 minutes...or until toothpick inserted comes out clean.
5. Cool.
6. Top with whipped topping. (If using whipping cream, whip 2 cups of cream with 3 Tablespoons sugar and 2 teaspoons vanilla until almost ready to form peaks.)
7. Serves 15.

And don't forget...the cherry on top!

Schmooa Kumpst

A young lady who stopped at our book signing table at the West Coast Women's Show asked about this dish that she remembered her grandmother making.

So here in answer to her request is the recipe.

Schmooa Kumpst is the Low German name that I remember this recipe being called in my childhood.

In German it would be Geschmoorte Kohl or geduenstetes Kraut (Stewed Cabbage)

Although I didn't care for it as a child, I did grow to like it as I grew older.

It is a delicious side dish - could be served with a schnitzel or roast beef dinner.

It is traditionally served hot, but I rather like it cold too.

Ingredients

• 6 cups chopped or shredded cabbage
• 1 cup finely chopped dried apple rings
• 10 prunes -- quartered
• 1/4 cup raisins (optional)
• 1/2 cup water
• 1/3 cup oil
• 1 tsp salt
• 1 tbsp vinegar
• 3 tbsp sugar (less if desired)

Method

1. Mix fruit and cabbage in saucepan
2. Mix remaining ingredients and add to fruit and cabbage
3. Cook stirring until mixture boils
4. Remove from stove and put into slow cooker -- setting on high and cook for 1 1/2 hours. (can also be simmered on stove top - stirring occasionally)
5. Serve hot immediately or refrigerate and reheat when needed.

Garlic Cheese Buns

French bread dough is one of my favorite doughs to work with and is so versatile for almost anything. It is easy to make, and easy to work with. I use it for pizza, Swiss Cordon Bleu bread, Italian wedge bread that can easily be made into bread sticks as well, or these easy garlic cheese buns.  Anneliese's French Bread recipe is the same as mine, and she gives you more great ideas on how to use this fabulous dough. If you are new to yeast baking, may I suggest to begin by trying this recipe. I have taught this to many women over the years and is virtually fail proof.

• 2 tablespoons sugar
• 2 tablespoons olive oil or whatever oil you use and have on hand
• 2 teaspoons salt
• 2 cups of hot water
• 41/2 - 5 cups of flour
• 2 tablespoons quick rise yeast*

1. In a large mixing bowl combine half the flour with salt, sugar and yeast. 
2. Add the water and oil.
3. Keep adding flour until all the flour is incorporated into the dough and forms a ball. 
4. Turn out the dough onto a floured board or counter top and knead for several minutes until you have a soft dough that is not longer sticky. 
5. Cover the dough on the counter with a large enough bowl and let the dough rest for 20-30 minutes. 
6. Form into small balls, about 3 dozen.
7. Top each ball with a cube of cheese. It can be cheddar, old or medium, that gives the best flavor, or mozza. Use what you have on hand. 
8. Pinch the dough around the cube of cheese to seal. 
9. Allow to rise on greased baking pans for another half an hour.
10. Bake at 375 for 20 minutes. 
11. Remove from oven and immediately brush with melted butter mixed with desired amount of garlic powder or garlic salt. 
12. For three dozen buns I used about 1/4 cup butter and 1/2 teaspoon garlic powder. 

* If I double this recipe I don't double the yeast. I find 2 Tablespoons of yeast adequate enough.

Wareneki

Our cousin Sheila and I were exchanging wareneki recipes some time ago and I finally got around to trying hers. They were very tasty! Here's Sheila's recipe, and if you have our MGCC cookbook you will find my recipe on page 90. 

Ingredients for dough:

• 6 cups flour
• 1/2 cup vegetable oil
• 1 tsp salt
• 2 1/2 cups warm water

Ingredients for filling:

• 2 cups dry curd cottage cheese
• 1 egg yolk
• 1 tsp salt
• 1/4 tsp pepper

Method:

1. Stir together filling ingredients.

Method for dough:

1. Stir together flour, oil and salt.
2. Add warm water and stir well to combine until dough comes together into a soft smooth ball.
3. Put in fridge at least 1/2 hour.
4. When ready to make wareneki, divide dough into thirds and roll out thinly on lightly floured board.
5. Using a 3" glass cut out rounds of dough. Fill with a spoon of filling and pinch shut to seal.
6. Place on parchment lined baking sheets. Do not allow to touch each other.
7. Fill a large pot with water and 1/2 tsp salt. Bring to a boil. 
8. Drop in fresh wareneki and boil until they float to the top and continue to boil for several minutes.
9. Drain well and serve with a gravy of sour cream and butter or just a scoop of sour cream. 

Gravy: 

• 1 cup sour cream or whipping cream
• 1/4 cup butter
• 1/2 tsp salt
• 1/4 tsp pepper

In a small saucepan heat the gravy ingredients and allow to simmer on low for 10 minutes or until smooth and very hot. If using whipping cream it will thicken if you let it come to a slow boil and then turn down to simmer. 

For added flavour top with caramelized onions.

Chicken Noodle Soup

When I make homemade Chicken Noodle Soup I use a whole fryer or broiler chicken. I don't use all the meat for the soup. Once the broth has simmered several hours I allow the broth to cool enough to handle the chicken. Remove the chicken using a small colander with a handle. Take off the two breasts and use them for another meal that needs chopped chicken. The options are endless. You could make a casserole or just use it for sandwiches or for wraps. Since the chicken had simmered in the seasoned broth. . .it will be flavorful for another use. With the rest of the chicken I remove from the bones from the meat and put the meat back into the broth. If we are not eating the soup that day .. .I refrigerate the broth and then before reheating .. .I remove all the solid fat at the top of the broth.

• 1 chicken
• 2 bay leaves
• 10 peppercorns
• 1 star anise
• 5 cloves
• a small handful chopped parsley
• 1 teaspoon Maggi seasoning ( optional )
• salt to taste

1. Put your chicken in a soup pot and cover with water.
2. Bring to a boil and add the spices (not the parsley) which you have tied into a bit of cheesecloth.
3. Simmer for 2 -3 hours.
4. Remove from heat and take chicken off the bones when it is cool enough to handle.
5. Remove the breasts and refrigerate for another use. Remove the rest of the meat from the bones and put back into the broth.
6. Add 1 teaspoon of salt and the Maggi seasoning and parsley.
7. Simmer for 1/2 hour and taste and adjust the salt and Maggi seasoning if needed.
8. Serve the broth over cooked fine egg noodles. (Do not store leftover soup with noodles. .keep them separate)

Cinnamon Moons

The Cinnamon  Moons are a staple in my mother's freezer. Each grand child has their favorite that Oma bakes and this is one of my youngest's favorites. Sunday Fasba is such a treat especially when these make an appearance. In honor of my Mother's birthday today, I am posting these with a big thank you to her for always making it a priority to bless my kids the way she knows best, through the love that comes from  her kitchen. Danke Mama, wir haben dir alle sehr lieb.

Dough:

• 1 tablespoon of quick rise yeast
• 4 1/2 cups flour
• 1/2 cup sugar
• 1 teaspoon of salt
• 1 cup butter / margarine
• 3 eggs, beaten
• 1 1/4 cups scalded milk 

Filling:

Vegetable Oil

brown sugar

cinnamon

Topping:
1 beaten egg to brush on top

Coarse sugar

1. Combine the dry yeast with 4 cups of the flour, and salt.
2. Cut in the butter with a pastry blender until you have the texture of fine crumbs.
3. Beat the eggs with the sugar add the warm liquid.
4. Add the egg mixture to the flour mixture.
5. Stir mixture together, kneading a bit to combine the liquid and the dry. At this point the dough is still sticky.
6. Place in refrigerator over night or a couple of hours. 
7. Divide the dough into 4 balls.
8. Roll each ball into a circle about a 1/4 inch thick.
9. Lightly brush the dough with vegetable oil.
10. Sprinkle with desired amount of brown sugar and cinnamon. 
11. Cut the dough into 12 wedges.
12. Starting at the wide edge roll up the crescents.
13. Place on parchment lined baking sheet.
14. Brush each roll with beaten egg. Sprinkle with coarse sugar.
15. Let rise for 1/2 hour.
16. Bake at 375 for 15 minutes or until golden brown. Every oven bakes differently so keep an eye on them to know how long your oven takes. I also prefer mine on the lighter side. 
17. Makes 48 crescents.

Crackers

These home made crackers are wonderful to serve with your favourite cheese spreads or dips, smoked salmon or pate. Break these crispy crackers up into random sized pieces and place in a basket to serve. Before baking I topped these with sesame seeds and Sabrosa, which is a seasoned sea salt. See other seasoning ideas below.

Ingredients: (yields 4 - 12" thin crispy crackers)

• 2 1/2 cups flour
• 1/2 tsp salt
• 1 cup warm water
• 1 egg, (for egg wash)
• sesame seeds, for topping
• sea salt, for topping

Method:

1. Add flour and salt to a bowl. Stir to mix. 
2. Add warm water to flour mixture. Stir until dough comes together into a soft dough.
3. Turn dough out onto a floured surface and knead well, sprinkling with small amount of extra flour if needed until dough is smooth. Knead for 10 minutes.....this is an important step.
4. Place kneaded dough in a greased bowl and cover with a damp lint free towel. 
5. Allow dough to rest on counter for 2 hours.
6. Divide dough into four equal sized pieces. 
7. Roll out each piece into a thin circle approximately 12" each. The shape will not be perfect, but that makes for an interesting shape.
8. Pick up rounds and place on a parchment lined baking sheet. I baked two in the oven at a time.
9. Break egg into a bowl and lightly beat. Brush tops of dough rounds with egg. Poke all over randomly with a fork.
10. Sprinkle with sesame seeds and sea salt. Don't over due the salt, just a light sprinkle will add a nice taste.
11. Bake in 425º oven for 10-15 minutes until lightly browned and crisp. 
12. Remove to a cooling rack. Once cooled, break apart and serve. 

Store crackers in an airtight container or zip lock bag. 

Topping suggestions:

-garlic powder

-course black pepper

-finely chopped fresh dill or dried dill weed

-red pepper flakes

-poppy seeds

-grated Parmesan 

Jam Rolls (Rollchen)

I didn't realize until I was finished preparing this recipe that it is actually very much like Julie's Authentic Schnetki that she posted quite a while ago. You can find some nice variations there. For one reason or another, my family made them with jam and they have always been one of my hubby's favorite snack. Usually they just appear at our house with my Mom, who makes them regularly. The pastry can also be used for (fruit filled) Perishky.

Ingredients:

• 3 1/2 c flour plus some for shaping and rolling out
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 1/2 cup butter
• 1 egg, beaten
• 1 cup milk or water
• 1/2 cup buttermilk (or sour cream)
• 1 - 1 1/2 cups thick jam (we prefer plum or guava)

Method:

1. Cut shortening and butter into dry ingredients with pastry blender.
2. Add combined beaten egg and liquids. Stir with fork until everything is moist.
3. Sprinkle with a little more flour, kneading gently and shape into log. Can chill at this time.
4. Divide log into four parts. Set aside three.
5. Roll a quarter of the dough out - rolling it up gently with the rolling pin (or flipping) to add more flour underneath. Roll sideways and up and down to achieve desired size - about 16 x 10 inches.
6. Divide into four rectangular strips, each about 4 x 10 inches.
7. Along one long side of each strip, spread about 1 - 2 Tbsp thick jam.
8. Roll up like jelly rolls, pinching ends. Repeat with the rest of the dough. Can freeze at this time to bake fresh when needed.
9. Bake on parchment-lined cookie sheets at 375° F for 30 - 35 min.

Some jam most always runs out - hence the parchment paper for easy clean up. This is why it is best to use thick jam, preferably cooked without pectin.

Creamy Ham and Cheddar Soup

This is a delicious soup perfect for the winter months. I like to have jars of soup ready in my fridge to be enjoyed for a quick lunch. And if you have any little tidbits of bacon or vegetables just add them as well. That's what's nice about soup, little bits and pieces of leftovers are always welcome.

• 4 cups water
• 4 cups chicken broth
• 1 1/2 cups ham, cooked and cubed
• 1 1/2 cups celery, diced
• 1 1/2 cups carrots, diced
• 1/2 cup onion, finely diced
• 2 teaspoons lemon dill
• 2 teaspoons dried parsley
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 teaspoon salt 
• 1/2 teaspoon pepper
• 2 cups cheddar cheese, shredded

1. In large pot over medium heat, add water, chicken broth, ham, celery, carrots, and onion. Add lemon dill and parsley. Simmer 30 minutes or until done.
2. In a medium sized pan, melt butter, whisk in flour until smooth, add milk slowly stirring constantly until thickened. Add salt, pepper, and cheese, and stir until mixture is smooth.
3. Once the vegetables are  tender, stir thickened cheese sauce into soup, making sure soup is not boiling, just on simmer at this point.
4. Enjoy with a roll or a slice of fresh bread.

Bread for the Journey

Luke 12: 34  'For where your treasure is, there will your heart be also.'

There is a time when being a pack rat is a good thing.
Usually we see it as a negative thing because pack rats save everything thinking that one day they may need it. Their living space is filled with stuff.
Now think of being a spiritual pack rat, when you store God's word in your heart and fill every bit of space for the time you need to draw from it.

Psalm 119:11 'I have hidden your word in my heart that I might not sin against you.'

Do not be held hostage by the 'stuff' in your life, let God 'clean out' your heart and fill it up with His word.

Cauliflower Chowder

I came across a large bag of finely chopped cauliflower in my freezer a few weeks ago.

We'd bought too much for the antipasto we made before Christmas and
I'd bagged up the remainder thinking I could use it in soup.

So that's what I did and it was delicious!

It's  hearty, healthy and satisfying!

• 1 1/2 cups finely diced cooked farmer sausage *
• 2 tablespoons unsalted butter
• 1 onion chopped
• 1 large clove garlic, minced
• 2 carrots, peeled and diced
• 1 large stalk celery, diced
• 4 cups chicken broth
• 1 cup half and half cream or whipping cream** 
• 1 head cauliflower, finely chopped ( about 4 cups)
• 1 bay leaf
• salt and seasoned pepper (like Montreal steak spice)
• 2 tablespoons fresh parsley, chopped

1. Saute onion garlic, carrots and celery in butter until vegetables begin to soften.
2. Place vegetables in large soup pot and add cauliflower, bay leaf and chicken broth.
3. Bring to a boil and simmer over medium low heat until cauliflower is softened. 
4. Taste chowder and add seasoned pepper and salt if needed.
5. Garnish with fresh parsley if desired.

Notes:
*You can replace the farmer sausage with 1 cup crumbled, pre-fried bacon
**You can replace the cream with 2% milk if you like but you may need to thicken the soup with milk and flour blended together. Add thickening and stir as you bring it back to a boil. Simmer a few minutes, stirring well.

Chicken Noodle Soup Made Easy

There's nothing quite like homemade chicken noodle soup to cure whatever may ail you. (And it seems that in January there are many who are 'ailing'!)  If the thought of cooking up stock and making your own noodles is a little daunting, here's a short-cut recipe that is delicious and doesn't take long to cook up! 

• 1 rotisserie chicken
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 stalks celery, diced
• 3 carrots, peeled and thinly sliced
• 1 or two cloves garlic, minced
• 10 cups chicken stock (store-bought or homemade)
• 350 gr / 3/4 pound noodles (I used fresh linguine from the deli, cut into 2 or 3-inch pieces)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 1 star anise* 
• 1/4 cup chopped fresh parsley

1. Remove the meat from the rotisserie chicken; cut into bite size pieces and set aside.
2. Heat oil in a large stock pot over medium heat.  Add the onions, celery, and carrots, and saute until onions begin to turn translucent. Add garlic and saute for another minute or so.
3. Pour the 10 cups chicken stock into the stock pot. Add bay leaf, star anise and parsley and simmer over medium-high heat for about 30 minutes.
4. Meanwhile, cook noodles in a separate pot according to directions...being sure not to overcook.  Drain.
5. Add chicken pieces and noodles to the soup pot.  Test and adjust seasonings as needed.  Heat through and serve.

*star anise is optional, but gives a wonderful exotic flavour to the soup.

Serves 6-8

Farmer Sausage Borscht for a Crowd

This is another hearty thick soup that I made for our small church group. It is both economical and perfect to pair with some buns and a salad. You will need a large stock pot that holds 12 liters. It can be made a day in advance, refrigerated and then warmed very slowly over low heat so as to avoid scorching the bottom.

• 1 1/2 rings smoked farmer sausage or 3 pounds of other smoked mild sausage
• 2 jumbo onions diced fine
• 12 medium potatoes, peeled and diced
• 10 carrots, peeled and sliced
• 2 - 28 ounce cans diced tomatoes
• 2 tablespoons "Better than Bouillon" vegetable base (look by the bouillon cubes)
• 1 tablespoon salt
• 2 chili peppers diced fine (I used fresh but you can use 2 teaspoons of dried chili peppers)
• 2 medium cabbages, quartered and sliced about 1/4 inch thick
• 1 packet of fresh dill weed (in the produce section) chopped fine

1. Brown the farmer sausage and onion in your very large stock pot until nicely browned.
2. Add 2 cups of water to de-glaze the bottom of the pot and simmer for 10 minutes while you prepare vegetables.
3. Add all the rest of the vegetables and seasonings but the cabbage and dill weed in order.
4. Stir well.
5. Add the cabbage last,  filling your pot up two inches from the top.
6. Add water to come level with the top of the cabbage.
7. Bring to a boil and add in the chopped dill weed.
8. Simmer  and stir occasionally on low heat for 4 hours.

Serves 25

Potato and Farmer Sausage Casserole

I remember how Lovella thought she might lose a “whack of readers” when she posted a recipe that called for farmer sausage.  Where it's readily available, this smoked pork sausage seems to find its way into all kinds of recipes. If you prefer, you can substitute it with smoked ham. This is really just a version of scalloped potatoes and adding the meat makes it an easy family meal. I got the recipe from a friend, Karen, a number of years ago, but have changed up the sauce amounts a bit over the years. If you use a few more potatoes, just double the first 5 ingredients of the sauce.

Ingredients:

• 6 medium potatoes, peeled and sliced
• 1/2 - 3/4 link farmer sausage, peeled and sliced

Sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon salt
• 3/4 cup milk
• ½ - 1 cup grated cheddar cheese
• 1 can cream of mushroom soup

1. Arrange potatoes and farmer sausage in layers in greased 8 cup casserole dish. If you use the slightly larger version of the recipe ( 8 potatoes, 3/4 - 1 link sausage, double milk and cheese) a 9x13 Pyrex pan is good. 
2.  Melt butter; blend in flour, salt and milk gradually, stirring constantly. 
3. Add cheese and soup, stirring until sauce cooks. 
4. Pour over potatoes and sausage. I like to layer it with the sauce.
5.  Bake at 375° F for 1 1/4 – 1 1/2 hours. Serves 6 (8 with larger version) You can leave uncovered until it starts to brown (45 minutes) and then cover with foil, or the other way around. 

Sour Cabbage Cabbage Rolls

About 40 or 45 years ago I was a guest at a wedding reception.  It was a buffet meal and the only item I remember are the cabbage rolls, the taste of  which is still very fresh in my memory even after all these years!
 I remember the flavour explosion in my mouth when I took my first bite,  recognizing that the flavour was in the cabbage.
 I tried to find the chef who could give me the recipe but I had no success .
Last week I was reading about a company in Saskatchewan that makes sour cabbage heads and I wondered ..."what would it taste like if I used the sour cabbage leaves for my cabbage rolls?"

I found the sour cabbage heads at Safeway and made my cabbage rolls.
I will never use green cabbage again.
Not only is there the 'taste' advantage but making the cabbage rolls is sooo easy.  No need to freeze or boil to soften the cabbage leaves.   They peel off easily and perfectly and are soft and supple.

So this post is not so much to share a recipe but to share this sour cabbage 'tip' for those of you who would enjoy the extra zip in the cabbage.
 I know we have several cabbage roll recipes on our blog and  those who grew up eating cabbage rolls have their favourite family  recipe but just in case you want/need another  I will include my version  here, which is gluten free.

Cabbage Rolls (Holubschi)

**NOTE -  if using the sour cabbage - peel off the leaves  and immerse them in a large bowl of cool water -  you need to wash off the salt brine so cabbage rolls are not too salty.

• 2 pounds lean ground beef 
• 1 pound ground pork 
• (optional)  a few strips bacon cut into small pieces
• 2 cups sprouted brown rice (cooked)  - or regular cooked rice
• 1 lg finely chopped onion 
• 2 tbsp of parsley 
• salt and pepper to taste (if using sour cabbage leaves add very little extra salt) 
• 1  - 14 oz tin of tomato sauce 
• 1 - 8 oz tin of  tomato paste 
• water

1. Mix thoroughly meat, rice, onion, parsley, salt and pepper 
2. Place a  scoop of meat mixture onto a cabbage leaf that has been cut in two or three pieces depending on size of cabbage head and size of leaves, and the hard stem part cut out --   fold up bottom of leaf over meat , fold in sides and roll it over the top part of leaf making a nice firm wrap around the filling ...   place last folded side facing down in  baking dish that is at least 2" deep.  (my dish is 11 x 14") 
3. When your dish is full of cosily placed rolls -  one layer only - then blend together the tomato sauce and tomato paste with enough water to completely cover the cabbage rolls.  Cover dish with tin foil or a lid if dish has one. 
4. Bake at 350 degrees for about 2 or 3 hours.   
5. These freeze well before or after baking.  

Tip --  Even when I make a large dish of cabbage rolls I usually have some meat left over and the small leaves of the cabbage head.   An easy way to use that up is to cover the bottom of a baking dish with cabbage leaves, spread the meat filling  and then another layer of cabbage leaves... cover with tomato sauce/paste/water  -  cover tightly and freeze   until needed.  Remove from freezer, thaw and bake.

Marmalade Muffins

Before Christmas I shared a recipe for marmalade. I love marmalade with peanut butter on toast, (thank you for that idea Lovella) but wanted to do something else with the jam so I decided to bake marmalade muffins. They are so delicious. I know I will be baking another batch soon.

• 2 eggs
• 1/4 cup oil
• 2/3 cup marmalade
• 3/4 cup buttermilk
• 2 cups flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt

1. Whisk together eggs, oil, marmalade, and buttermilk until blended.
2. Combine dry ingredients and add to wet ingredients, stirring just until moistened.
3. Spoon batter into a greased muffin tin.
4. Bake in a 375º oven for 20 to 25 minutes. Check to see if they are done with a toothpick after 20 minutes.
5. Cool 5 minutes, then remove muffins and cool on rack.
6. These muffins are delicious just as they are but you can brush a little glaze on them.
7. Yield: 12 muffins

Glaze:

• 3/4 cup icing sugar
• 2 tablespoons orange juice

1. Mix until smooth and drizzle over slightly cooled muffins.

Bread for the Journey

Several years ago we hiked through some rock canyons and the lyrics from the hymn He Hideth My Soul in the Cleft of the Rock ran through my mind. We walked through some narrow 'clefts in the rock'. The closeness of the rock walls added protection, a shelter from the elements. There was a strength in the walls of rock that opened giving us a narrow path to follow.
The words Fanny Crosby penned in this hymn speak of the nearness of the Lord, His protection, His goodness, His deep love. A wonderful Saviour who takes our burdens, in our weakness giving us His strength, day by day. He goes before us in all His glory and one day we will meet our Wonderful Saviour face to face.

Do you know this Wonderful Saviour? I pray that if you don't have a personal relationship with Jesus  that today you will invite this Wonderful Saviour to be the Lord of your life. He loves you and desires for all to come to Him. 

A wonderful Savior is Jesus my Lord,
A wonderful Savior to me;
He hideth my soul in the cleft of the rock,
Where rivers of pleasure I see.
He hideth my soul in the cleft of the rock
That shadows a dry, thirsty land;
He hideth my life in the depths of His love,
And covers me there with His hand,
And covers me there with His hand.

A wonderful Savior is Jesus my Lord,
He taketh my burden away;
He holdeth me up and I shall not be moved,
He giveth me strength as my day.

When clothed in His brightness, transported I rise
To meet Him in clouds of the sky,
His perfect salvation, His wonderful love,
I'll shout with the millions on high.

Chicken & Rice Casserole

This is our one time family favorite. Just make sure that you always have these ingredients in your pantry and you'll realize how quick this puts together and you have one tasty chicken dish.

Do you have five minutes? Yes, that's all this requires. This recipe comes from my Central Heights Cookbook. Add some broccoli and a fresh salad.
I have often made this Sunday morning and off to church we'd go, only to walk into a home smelling with aromas that makes you want to eat right away. And all being said...You will be eating shortly.

Now remember the Olympics countdown is here and so start today with your grocery list. It will save you fretting about, wondering what to make while you want to enjoy the the winter games.

Chicken and Rice Casserole

• 1 Cup white rice (uncooked)
  
• 1 pkg. Lipton onion soup
• 1 can cream of mushroom soup
• 2 cups water
• 4 skinless chicken breasts

Butter casserole. Put rice on bottom, then chicken. Next add water and soup. Cover.
Bake in 350 degrees for 2 hours.

Simple ingredients.

Bake in the oven for 2 hours.

I usually double this recipe. It's even great for leftovers.

Bruschetta Chicken Bake

A copy of  Kraft's 'what's cooking' fall recipe publication showed up in my mailbox yesterday. I decided to try the dish featured on the front cover before the book was put away and forgotten, and I'm so glad I did! It's quick and simple and can also be made ahead and refrigerated.

Bruschetta Chicken Bake:

• 1 19 oz. can diced tomatoes, undrained  (if using 14 oz. can tomatoes, add 1/2 cup water)
• 1 package (120 g) Stove Top stuffing mix for chicken
• 2 cloves garlic, minced
• 1 1/2 lbs. boneless, skinless chicken breasts (or 4 chicken breasts)
• 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil leaves)
• 1 cup Tex/Mex shredded cheese

1. Mix tomatoes, stuffing mix and garlic. 
2. Cut chicken breasts into bite-size pieces and spread in 13x9-inch pan (sprayed with cooking oil).
3. Sprinkle with basil leaves (I prefer fresh) and shredded cheese.
4. Cover with stuffing mixture.
5. Bake uncovered for 30-40 minutes at 375°F or until chicken is cooked through (165° F on meat thermometer).
6. Serve with a green salad.  

* I have also increased the number of chicken breasts from 4 to 6 as well on occasion, and allowed a little longer cooking time (about 45 minutes).

Canelloni

This is a great make ahead meal.
Served with a salad and Marg's Rustic Italian bread or with Foccacia bread you have a lovely Italian meal nice enough to serve to company.

• spaghetti sauce, homemade or from a jar
• 1 500 ml carton ricotta cheese
• 1 package frozen spinach, thawed and drained
• 1/2 cup Parmesan cheese
• 1 egg
• 1 recipe Bechamel sauce (recipe follows)
• 1/2 cup freshly grated parmesan cheese

Bechamel Sauce:

• 1/4 cup margarine or butter
• 1/4 cup flour
• 2 cups milk
• salt and pepper to taste

* I bought my fresh lasagne sheets at our local grocery store in the deli section. They come in a package of 8 sheets and are found with the other fresh pastas.

1. Cut each lasagne sheet into two pieces.
2. Bring salted water to boil in a large pot and cook lasagne sheets until just tender. This will only take a few minutes.
3. Drain pasta and rinse well. Lay each piece out on the counter.
4. Squeeze excess moisture from the spinach and mix together with the ricotta, 1/2 cup of the parmesan cheese and the egg. ( I actually forgot to add the egg and the filling still held together very well).
5. Using about 2 tablespoons for each piece of pasta, form filling into a log and place on the narrow end of the pasta sheet.
6. Roll up each forming a filled tube.
7. Make Bechamel sauce. I usually do this in the microwave, but you can also do it on the stove. Melt butter, add flour and gradually whisk in milk. Cook over medium heat stirring constantly or microwave stirring after each minute of cooking. Cook until mixture thickens. Add salt and pepper to taste.
8. Put a large spoonful each of Bechamel and Spaghetti sauce in the bottom of a rectangular casserole dish.
9. Place filled pasta tubes in 2 rows in dish.
10. Cover with remaining spaghetti sauce.
11. Top with remaining Bechamel sauce.
12. Grate fresh parmesan cheese on top.
13. Cover with foil. This can be refrigerated or frozen at this point.
14. Bake at 350 degrees for about 30 minutes, remove foil and bake for another 20-30 minutes or until hot and bubbly.
15. Let sit for 10 minutes before serving.
    
    

Pomegranate Spinach Salad

Happy New Year!

Today is the day to make Portzelky (New Years Cookies) ! 

Check here for the recipe. 

I wanted to share a salad with you today that we enjoyed often during the last few weeks. 

You might still have some pomegranates and this salad is fresh, delicious and healthy too.

The pomegranate arils are like little jewels that brighten up any salad bowl.  Buy them now while they are available.  A whole pomegranate will store will in the refrigerator for weeks. 

The apron is from Menno Apparel!  Check their link here for some fun options for your whole family. 

Pomegranate Dressing  - makes just about a cup of dressing and will be enough for a large container (312 grams / 11 ounces) of spinach

• 4 tablespoons Pomegranate Arils (seeds)  1 Pomegranate will be enough for the dressing and the salad
• 1/3 cup white sugar
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/3 cup tarragon vinegar
• 1/3 cup avocado oil (any light tasting oil will be fine)

Salad Fixings  

• baby spinach
• pomegranate arils  (seeds)
• toasted almonds slices
• crumbled feta cheese

1. To remove the arils (seeds) from the pomegranate,  roll the fruit on the counter, slice around the middle, split it in half and then turn it open side down over a bowl and hit the back of the fruit with a wooden spoon to release the arils. 
2. Put all the dressing ingredients into a blender jar and process on high until smooth and frothy.  Pour into a small jar with a lid and refrigerate until just before dressing the salad.
3. Layer the Salad Fixings in a shallow bowl for best effect.   You can make this salad as small or large as you like.  (for a large salad you will need two pomegranates.
4. Shake the dressing and drizzle it over just before serving.