Bread for the Journey

Mexican Layer Dip

I first posted this recipe in 2010.  I've been making this appetizer which is perfect to take along to a pot luck for so many years, that I would almost consider it a vintage recipe.

You can use purchased salsa and guacamole to put it together quickly or you can use some of the larger recipes of my favourite fresh salsa and guacamole which I am linking in the ingredient list.

• 1 - 250 gram / 8 ounce light or regular cream cheese
• 1/2 cup sour cream
• 1 tablespoon taco seasoning
• 1 can refried beans
• 1 1/2 cups salsa
• 1 1/2 cups guacamole
• 1 1/2 cups shredded lettuce
• 1 small can black sliced olives
• 1/2 cup chopped green onions
• 1  1/2 cups finely shredded cheese

1. Mix together softened cream cheese with sour cream and taco seasoning.
2. Layer the cream cheese mixture into a 9 X 13 pan and then the remaining ingredients as listed.
3. Refrigerate until serving time and serve with tortilla chips.

Flashback Friday ~ Ukrainian Borscht

Is there any better treat than taking a walk to the garden and hauling in all your fresh vegetables to make Ukrainian Borscht.  When I was a young child, I can remember vividly, walking home from school, stepping into a kitchen filled with the aroma of dill. Right now it's August and it's feeling somewhat cool outside and it's time to bring back one of our traditional Borscht recipes.  Borscht was always served with a loaf of fresh bread or buns.  A few weeks ago I walked into Lovella's kitchen unexpectedly and she was about to serve her family soup and buns, just like my Mom did, in a big pot on the table and a pan of fresh buns.

Ukrainian Borscht

• 2 pounds soup bone with meat.
• 8 cups soup stock 
• 3 Bay leaves
• 1 tbsp salt
• 4 cups beets
• 2 cups carrots diced.
• 2 cups cabbage shredded
• 2 cups potatoes diced
• 1 large onion, cut fine.
• 2 cups tomato juice
• A fresh handful of dill

1. Cover soup bones with water and simmer for several hours until meat is tender.
2. Add seasonings.
3. Remove the bone and shred the meat and add it to the broth.
4. Clean, wash, prepare and cut vegetables and add to broth.
5. Cook till vegetables are tender.
6. Add tomato juice
7. Serve with sour cream and add fresh dill.

And we loved nothing more than dipping our bread into our soup.  But that was only allowed when we did not have company.  Were you allowed to do that?

Peach Clafouti

Here's a new-to-us treat that we discovered recently...a classic French country dessert.  It is rather like an oven-baked pancake...custardy and delicious...and called clafouti (kla-foo-tee).  It's great with berries...but our favorite is this peaches and cream version. 

• 3-4 cups of sliced peaches
• 1 cup whole milk (or light cream)
• 3 eggs
• 2 tablespoons butter, melted
• 1/3 cup sugar
• 1/2 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt

1. Generously butter a deep-dish 9" pie plate or a quiche pan.
2. Place sliced peaches in dish. 
3. Put remaining ingredients in a blender; blend until smooth and creamy. 
4. Pour the mixture over the peaches. 
5. Bake in a 375°F degree oven for 45 minutes or until Clafouti is puffed up and golden.
6. Sprinkle with confectioners' sugar (icing sugar) if desired.
7. Let cool, but serve when it is slightly warm...topped with whipped cream.

Simple and delicious! 

Rhoda's Bruschetta

This recipe comes from my sister Rhoda.

It's one of those appetizers you go back for.....if 

there are any left!

Ingredients:

• 1/2 cup miracle whip (salad type mayonnaise spread)
• 1 cup mozzarella, grated
• 3/4 cup black olives, chopped
• 1 tomato, chopped
• 1 clove garlic, minced
• 1 tsp dried oregano leaves
• 1/2 tsp pepper
• 1 Vienna loaf or baguette

Method:

1. Slice bread into 1" slices.
2. Combine other ingredients and spread onto bread slices.
3. Place on a baking sheet and bake @350º for 15 minutes. Serve immediately.

Nectarine Plum Jam

I love summer and one of the best parts of summer where we live is the fresh fruit we have access to in abundance. Freezing and making jams is one way to tuck summer away into the cold winter to come. I was inspired to try this jam when I took note of a similar one done with peaches. Like the one Lovella posted recently, this one also has no pectin, is low in sugar and very easy to make.

Ingredients:

• 3 lbs soft, ripe nectarines
• 2 lbs soft, ripe red plums
• 4 cups sugar
• 1/4 cup lemon juice
• 1/2 cup water

Method:

1. Pit nectarines and plums and coarsely chop into small pieces.  No peeling required. You should end up with about 12 cups of fruit.
2. Combine fruit, sugar, lemon juice and water in large heavy pot (on near high heat) and bring to a foamy boil, stirring frequently.
3. Set timer to 20 minutes and cook fruit on medium high heat, stirring every few minutes. It should be bubbling, but not too hard. Meanwhile put a saucer in the freezer to check jam later.
4. After 20 minutes, or when jam starts to thicken up, set timer for 10 minutes. During the next five minutes gently use potato masher to mash and stir while simmering.
5. Check if the jam is done by dropping a teaspoon of jam onto the frozen saucer. Put it back in the freezer for a minute. If the jam looks a tad jelly like and you can run your finger through it and make it part, it's done. If it's watery and runs together, continue cooking for 5 minutes and test again. Thirty to thirty-five minutes seems to be average cooking time.
6. Pour hot jam into sterilized jars and cover with sterilized lids. When cooled, store in fridge or freezer for optimum fresh tasting jam. This recipe makes 8 - 9 (250 ml) jars.

 

chop fruit

 

 put in heavy pot with sugar, lemon juice and water

Cook about 30 minutes. Gently mash near the end.

Enjoy!!!

Fruit Crumb Platz - Gluten Free

This platz is as good as the real thing. In fact, I have served it to
non-Celiacs and they didn't know the difference. That is always my litmus test !
I remember what regular food tastes like and I want my
gluten-free food to taste like the real thing, or I'd rather just do without !!

Recipe for my Fruit Platz

Base -- use gluten-free pastry - recipe found here
Roll out pastry to fit 9"x13" baking pan.

Sprinkle bottom with minute tapioca (I'm sorry, I've never measured but probably about 2 tbsp) If fruit is very juicy, I will sprinkle on a little cornstarch too.)
Sprinkle with 1/4 cup sugar (more or less to taste)

Fruit - Cover with fresh or frozen fruit (Italian plums are my favorite!)
Then cover with crumb topping.

Crumb Topping

• 1 cup white sugar
• 1/3 cup brown rice flour
• 1/3 cup Kinnikinnik bread/bun mix (can substitute brown rice flour)
• 1 pkg Oetker vanilla sugar
• 1/2 tsp baking powder
• 1/4 cup butter
• cream (just enough to make crumbs)

Mix dry ingredients together, then using fingers rub in the butter... then slowly, little by little drizzle cream over crumbs mixing quickly , cutting the cream in with spoon, until you have crumbs forming. It doesn't take a lot of cream so make sure you add it slowly - mixing faster than you are adding!

Crumble the mixture over the fruit.

Bake at 375' until crumbs are golden brown.

(These crumbs can also be used for any fruit crumble dessert - yummy warm with ice-cream!)

Bread for the Journey

I love to see dark clouds and their different formations moving across the sky but I am not overly fond of the storm to follow. And the same goes for the storms of life which are just as unpredictable and uncontrollable as the weather. They are not pleasant to go through but we need to stay steadfast and trust in God to see us through.
Yet when God created the universe he said that all he had made was good so even these 'life storms' are good for us.
Genesis 11:31 (NIV) "And God saw all that he had made was good.."
Even in my 'stormy' days I realize that this is good for me. Through them God builds character and I learn to lean on Him even more. We live in stormy times and must keep our eyes on Jesus. He is our help in our time of need.
Someone once said "The bigger the storm the more we need to trust".
Psalm 107:29  (NIV) "He stilled the storm to a whisper; the waves of the sea were hushed."
Trust him, He is there in your storm today.

7 Layer Greek Dip

 

It's nearing the end of summer, but there's still lots of time to use those fresh veggies. I love the flavors of Greek food and this dip will fit perfectly into that category. I have made this low-calorie dip several times over this past season and it's been a hit.  It's simple and easy to make. Prepare the ingredients ahead of time and layer it just shortly before serving as the cucumbers tend to get watery if they sit too long.

Seven Layer Greek Dip

• 8 ounces store-bought hummus
• 1 cup Greek yogurt, with or without fat
• 2 cloves garlic finely minced
• 1 tablespoon chopped dill
• juice of 1/2 lemon
• 1/2 teaspoon sea salt
• freshly ground pepper
• 1/4 cup red onion, minced
• 1 cup English cucumber 1/2 inch dice
• 1 cup sweet cherry bell tomatoes 1/2 inch dice
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced

Instructions:

1. Combine yogurt, dill, garlic, lemon juice, salt and pepper in a small bowl.  Set aside.
2. Chop and prepare your vegetables and assemble just prior to serving.
3. In a 7x11 or your favorite serving dish, layer the hummus, yogurt mixture, red onion, cucumber, tomatoes, feta, and olives.
4. I have also prepared it earlier and carefully drained the excess water.
5. Serve together with whole grain pita chips or taco chips.

 

It's a perfect dish to serve prior to supper or to end off an evening around a campfire.

Pepper Relish

I love bell peppers, any colour - raw, roasted, saute'ed, pickled or grilled.
This pepper relish will make hot dogs and hamburgers a gourmet treat.
 It's also good served on sandwiches or alongside meatloaf and ham.

I am fortunate to have a greenhouse growing peppers in my neighbourhood
where they sell them by the bag full for a very reasonable price.

• 2 pounds red peppers*
• 2 pounds yellow peppers*
• 2 pounds green and orange peppers mixed*
• 2 pounds onions*
• 1/3 cup coarse salt

*(2 pounds prepared vegetables = 8 cups)

1. Cut peppers open, remove seeds and membranes and slice thinly into 1 ½ inch pieces.
2. Peel and slice onions into 1 1/2 inch pieces.
3. You should have about 32 cups prepared vegetables. 
4. Mix peppers and onions in a large bowl.
5. Add coarse salt and toss well.
6. Let mixture sit for 2 hours.
7. Drain and rinse well and place vegetables in a large stock pot.

• 2 1/2 cups sugar
• 2 teaspoons mustard seed
• 2 teaspoons celery seed
• 2 teaspoons  dry mustard
• 1/2 teaspoon turmeric
• 1/2 cup flour
• 2 1/2 tablespoons coarse salt

• 3 1/2 cups white vinegar
• 1/2 cup water
• 1 tablespoon cornstarch
• 2 tablespoons cold water

1. Mix dry ingredients together and stir into vegetables.
2. Add vinegar and water to vegetables in pot and mix well.
3. Bring to a boil and cook on medium high heat for about 10 minutes or just until vegetables are tender.
4. Mix cornstarch and water and stir into vegetable mixture. Bring to a boil.
5. Remove from heat.
6. Bring snap tops to a boil in a small pot.
7. Ladle pepper relish into sterilized jars and wipe top edge of jar before topping with a hot snap top.
8. Add ring - screw it on firmly but do not tighten.
9. Bring water to boil in canner. Water should cover jars.
10. Immerse jars in hot water, bring to a boil and process for about 4 minutes.
11. Remove from canner and cool.
12. Store in a cool dark place. Makes 10 pints
    

Two Bite Brownies

These irresistible fudgy little bites come inspired by Martha Stewart's Chewy (pan) brownies.  I made a few adjustments to make the recipe fit 36 mini muffins and they turned out to be the perfect tiny treat to add to a lunch kit or gift box.

Ingredients:

• 1/2 cup butter
• 1 1/2 cups semi sweet chocolate chips
• 2 tablespoons oil (in 1/8 cup measure *)
• 1 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cups white sugar
• 3/4 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla

Method:

1. Preheat oven to 350° F and generously grease 36-count mini cupcake/muffin cups with cooking spray, or line with parchment paper cups. (parchment paper does not stick to the brownie and can be removed as soon as brownies are cooled off)
2. In top of double boiler, (or heatproof bowl set over a pot of simmering water) melt butter with chocolate chips and oil. 
3. In small bowl, mix flour, baking powder and salt. Set aside.
4. Once chocolate is melted, remove from heat. Stir in both sugars, stirring vigorously (use wooden spoon or whisk) until well blended. 
5. Add eggs, one at a time, stirring well for about a minute, after each addition.
6. Stir in vanilla and then the flour mix.
7. Using unwashed *1/8 cup measure that was used to measure the oil, scoop a measure full of batter into each prepared muffin holder. 
8. Bake for 18 minutes, or until toothpick comes out moist with no dough. Do not over bake.
9. Cool in pans on wire rack. Twist to rotate cooled brownie bites before removing or flipping pans. These can be kept in a sealed container for several days (room or fridge) or frozen.

If you want to make them in a pan, use a 9-inch square pan. Bake 35 - 40 minutes, until toothpick comes out moist with no dough. Cut into 25 - 36 pieces. 

Pumpkin Bran Muffins

This is how I cool my muffins, how do you cool your muffins?

Pumpkin and Chocolate Chip Muffins are one of my favorites!

I like to cut the amount of  to half the sugar and fat content of muffin recipes, so this recipe already reflects this reduction. There is no compromise to texture or taste doing so. This recipe makes 3 dozen muffins, perfect to stock up the freezer for sending lunch along to work or school.

• 1 large can 796 ml / 28 oz (3 1/2 cups) pure pumpkin
• 2 cups of sugar
• 1 cup oil
• 6 eggs, beaten
• 4 cups of flour
• 2 cup of oat or wheat bran
• 1 teaspoon of salt
• 1 1/2 tablespoons cinnamon
• 1 1/2 teaspoons cloves
• 1 1/2 tablespoons baking powder
• 1 1/2 tablespoons baking soda
• 2 cup of raisins or chocolate chips

1. Combine the first 4 ingredients.
2. In a separate bowl sift the dry ingredients together.
3. Add the dry ingredients to the pumpkin mixture.
4. Stir together until all the dry ingredients are moistened.
5. Add the chocolate chips or raisins.
6. Bake at 350 for 22-25 minutes or until golden brown.
7. Makes 3 dozen muffins.

Frozen Peach Pie Filling

Everything has been coming up peaches around here lately...and now is the time to stock the freezer with one of my favorite fruits.  I clipped this recipe from a newspaper many decades ago...and have used it often through the years.  Freeze the peach pie filling in 9-inch pie plates lined with several thicknesses of plastic wrap.  When you are in pie making mode, just remove the pie-shaped frozen filling and set into a pastry lined pie pan.  Bring the taste of summer to your winter table!

• 9 pounds fresh peaches
• 3 1/2 cups sugar
• 2 teaspoons Fruit Fresh (fruit preservative)
• 1/2 cup plus 2 heaping tablespoons quick-cooking tapioca
• 1/4 cup fresh lemon juice
• 1 teaspoon salt

1. Line four 9" pie plates with several thicknesses of plastic wrap, allowing wrap to extend 5 inches beyond rim of pan.
2. Scald and peel about 9 pounds peaches.  
3. Slice and measure 16 cups.
4. Combine sugar and Fruit Fresh. 
5. Add to sliced peaches along with tapioca, lemon juice and salt.
6. Divide filling evenly among the pans.
7. Loosely cover each filling with extended wrap and freeze until firm.
8. Once filling is frozen solid, remove from pans and wrap tightly.
9. Return to freezer until needed.

To make up pie:

• Pastry for 2-crust 9" pie
• 1 frozen block of peach pie filling
• 1 tablespoon butter

1. Line pie plate with pastry.
2. Remove block of peach pie filling from freezer.  Unwrap and place into pastry lined pie plate. Do not thaw.
3. Dot with butter.
4. Cover with top crust and seal edges well.  
5. Cut several small slits near center of crust.
6. Bake at 425°F for 45 minutes; lower temp to 350°F and bake an additional 20-30 minutes (until filling bubbles and crust is golden brown).

French Bread

I got this recipe from Lovella G. ( another Lovella, and another great friend) way back when our kids went to the same elementary school. This recipe has become sort of a "staple" kind of recipe for a quick bread, for pizza crust, pizza buns, focaccia bread or baguettes (used for spinach dip etc) As you can see - It is a must have! =)

Ingredients:

• 2 tablespoons sugar
• 2 tablespoons cooking oil
• 2 teaspoons salt
• 2 cups hot tap water
• 4 1/2 - 5 cups flour, white - can be half whole wheat or multigrain *
• 2 tablespoons instant yeast

Method:

1. Put sugar, oil, salt and hot water in a large mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.  
2. Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with wax paper and tea towel.
3. Let rise until double, about 1/2 hour. Divide in half.
4. Roll out on a slightly floured surface to about 12"x15” rectangle. Roll up jelly roll style, beginning at longer end, and place on greased or parchment paper lined cookie sheet. Cut diagonal slits on top. Cover with tea towel and then wax paper or plastic.
5. Let rise about 30 - 45 minutes. Brush with mixture of 1 egg and 2 tablespoons milk, whisked with fork.
6. Bake at 400° F for 20 minutes, or until golden. Remove to rack to cool.

* Flour purchased in the USA may need a teaspoon of vital wheat gluten added to the flour




For Pizza:
Instead of rolling out the dough, just divide and press onto 2 pizza pans. Bake at 400° F until light golden - barely done. About 8 -10 minutes.
Spread lightly with pizza or spaghetti sauce. Sprinkle with Parmesan cheese. Cover with any cold cuts you want . . . ham, salami, pepperoni, cooked hamburger (left over sloppy joe sauce) or cooked chicken, slivered peppers, grated cheese (mozzarella, or assortment). Sprinkle with oregano and basil. Bake at 375° F, about 15 min.

focaccia bread:
Add about 1 tablespoon of each (fresh if possible) thyme, oregano, rosemary, chopped into tiny bits,
1/4 cup Parmesan cheese and 1- 2 teaspoons garlic powder to the dough, as you're mixing it. Cover and let rise.
Press dough into 2 - 8" x 8" greased pans. Make indentations with end of wooden spoon and brush with olive oil. Sprinkle with cornmeal and rosemary (optional)
Cover and rise 1/2 hour. Bake until light golden, about 25 - 30 minutes. Serve with Olive oil and balsamic vinegar.

dipping bread:
Use any kind of combination of flour and grains that you like, roll out to make long skinny loaves (baguettes) and slice at an angle. Great with Spinach dip.
Maybe this is too much information, but it's there to give you ideas on what you can do and I hope you try something new and enjoy it.

Bread for the Journey

Kind words, affirmation, encouragement. 

I think we often underestimate the power behind these things.

"How are you?"

"I'm praying for you."

"I have a verse to share with you."

"I understand...you are not alone".

"I'm with you."

"I care."

"Here's something I think you should read...it encouraged and blessed me, and I hope it will you too."

"Want to go for coffee?"

Kind words, affirmation and encouragement bring comfort, they renew hope, and are like good medicine for a tired soul. I personally have received this kind of care from friends along life's way and I know that it pleases the heart of God when we reach out to one another with a truly caring spirit. 

I believe that God also wants each of us to be givers of kinds words, affirmation and encouragement. You may be needing to hear that you are loved and being lifted up in prayer today, and I am praying that if you came here today in need of encouragement that no matter what your situation or circumstance you know God cares for you...He loves you.

Scripture encourages us to use kinds words, and build each other up. May God help us to be generous givers of encouragement and also gracious receivers.

Proverbs 16:24
Gracious words are like a honeycomb, sweetness to the soul and health to the body.

1 Thess. 5:11
Therefore encourage one another and build one another up, just as you are.

Chicken Broccoli Crescent Ring

On the weekend we were invited out for a light after church dinner.  My sister in law Heidi was about to pop this in the oven so I quickly snapped a few pictures while she created this crescent ring in just a few minutes.  She has been making this for years and we've enjoyed it there several times. She covers a pizza pan with foil and there is virtually no clean up.

• 2 cups cooked chicken, you can used canned or leftover chicken breasts
• 1 cup broccoli, chopped
• 1/2 a sweet bell pepper
• 1 clove garlic
• 1/2 cup cheddar or cheese of your choice, grated
• 1/2 cup mayo
• 2 teaspoons dill dressing mix
• 2 packages whole wheat refrigerated crescent rolls

1. Preheat the oven to 375 F.
2. Line a pizza pan with foil and spray with cooking spray.
3. Put all the ingredients but the crescent rolls into a mixing bowl and stir together.
4. Separate the crescent rolls and arrange overlapping the large sides of the triangle on the pizza pan.
5. Spoon the filling in a circle over the dough that is overlapped and then fold the short end of the triangles to the center.  Tuck the ends underneath.
6. Bake for 30 minutes or until golden brown.  
7. Serve with a crisp green salad.

African Dish

This recipe comes from our first Greendale church cookbook.
 It's a strange combination of ingredients to those of us who didn't grow up with curries.
However it became a favourite of our children when they were growing up
 - perhaps because it was unusual and because the condiments consisted of all the things they loved.

• 1-2 cups rice - I use Basmatti
• 1 1/2 pounds hamburger
• 1 meduim onion chopped
• salt and pepper to taste
• 1-2 teaspoons curry powder (you can add more if you like)

1. Cook rice according to instructions.
2. Fry up the hamburger and onion, breaking it up as it browns. Remove as much fat as you can.
3. Add the seasonings and cook another minute or two.
4. Serve family style. To assemble, place hamburger over the rice on your plate and then add the condiments.

Condiments

• grated Cheddar cheese
• shredded lettuce
• chopped cucumber
• raisins
• sliced bananas
• diced canned or fresh peaches - mangos would work too
• chopped peanuts
• shredded coconut
• chopped red onion - if desired

You can vary the condiments according to what your family likes. You do need something juicy, like mango or peaches. Otherwise, pick and choose according to your taste.
Chutney would be a good addition as it is traditionally served with curry.

Pluma Moos ~ cold plum soup

Fruits soups made with fresh or dried fruits, have been a part of the Mennonite cuisine for centuries.  During the winter months, these soups were made with dried fruit.  In the summer, they were made with fruits fresh from the orchard.  We happened to have a long row of Italian prunes on our farm when I was a child and so we often had pluma moos made with fresh plums.  This is still my favorite fruit soup, a nice cold bowl of pluma moos on a hot day is most refreshing.  The Italian prunes are about ready for the picking here's a recipe you may want to try.

• 4 cups Italian prunes, pitted and quartered
• 8 cups water
• 1 cup sugar
• 1/3 cup corn starch
• 1 package cherry jello (4 serving size)

1. Place prunes in large saucepan and cover with water.  Cook until tender.
2. Mix sugar and cornstarch; add enough cold water to make a smooth paste.  Add to fruit gradually while stirring; allow it to come to a boil.
3. Remove from heat and stir in cherry jello.  
4. Cool. Then refrigerate.  
5. Serve cold.

One Pot Italian Sausage and Pasta

The other day was one of those days that I had not really planned for the unexpected and now I had to get a meal ready in a short time. So what did this cook do when she scrambles around the house looking what is left in the fridge the day before grocery shopping day....she improvises. This meal was so good that I thought I better write down what I did before I forget.
What did I have at home

• 5-Mild Italian Sausage (my preference is Turkey)
• 1-Red Pepper, cut into thin strips
• 1-Orange Pepper, cut into thin strips
• 1/4- red onion, cut in thin slivers
• 2-zucchini, sliced
• 1 tablespoon oregano (fresh, or 1 tsp. dried)
• 2 cups uncooked Pasta
• 1/4 cup Sun dried Tomato Salad Dressing, enough to moisten the dish to you satisfaction or depending on how much pasta you have and how moist you want it.
• Parmesan cheese

1. Cut the Sausage into chunks, cook until it is browned to your liking. No need to add oil, there is way to much in the sausage as is. I start it in a bit of water to help the process along. Drain the fat really well. (Turkey Sausage has less fat).
2. Mean while cook the pasta, any shape, any kind.
3. Once the sausage has browned add all the veggies and cook until tender crisp.
4. Add the cooked pasta to the pot.
5. Stir in enough dressing to make it moist and sprinkle with desired amount of cheese.
6. Put the lid on the pot, take the pot off the heat, and let the cheese melt for a few minutes while you make the salad.

So simple, so easy, and soooooo good, the empty pot speaks for its self...

Peach Slab Pie

We love slab pies over here...a pie baked in a bar pan. What we don't eat fresh from the oven, is stacked in layers with parchment paper in between and frozen to be used as needed (a few pieces at a time). A container of slab pie (apple, berry or peach) is always a staple when we leave on a road trip with the RV. Since the peaches are at their juiciest best over here, we have been enjoying them fresh and in desserts. There's a peach slab pie in the freezer ready for the taking, one piece at a time!

Pastry:

• 1 1/2 cup margarine
• 3 3/4 cup flour
• 1 1/2 teaspoon salt
• 1 egg yolk and milk to make 1 cup (reserve egg white to use as glaze)

Peach Filling:

• 6 cups peaches (about 9-10), peeled, pitted and cut into thin slices.
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/8 teaspoon salt

1. Combine flour and salt. Cut in margarine to obtain coarse crumbs.
2. Mix egg yolk mixture into flour mixture until dough holds together in a ball.
3. Roll out half the dough on floured work surface....slightly larger than 12 x 16 inches.
4. Spray 12 x 16 inch pan with cooking spray. Line with parchment paper, leaving a 1-inch overhang on the long sides.
5. Transfer dough to prepared pan. Trim edges of dough...leaving 1/2 inch to hang over edge.
6. For filling, combine sugar, cornstarch and salt. Add sliced peaches and lemon juice and stir. Pour peach filling into prepared baking sheet.
7. Roll out remaining dough. Place on top of filling. Trim edges of dough to hang over sides slightly. Fold edges under and pinch to seal.
8. Beat egg white until foamy and brush over top crust.
9. Bake at 375°F for about 45-50 minutes...or until golden and filling is bubbling.
10. Allow to cool completely on wire rack (several hours). Then pull up parchment paper to remove.
11. Cut into 20 pieces. Freezes wonderfully.

* This pastry recipe will be more than enough for a 12 x 18 pan (Pampered Chef bar pan). Use any leftover pieces to make a galette or two.

Plum Cake

With all the beautiful stone fruit coming to our fruit stands right now I decided to post a plum cake I posted here. After making it this time, I decided on a few tweaks, because it just seemed a bit on the sweet side for me with the crumb topping and the drizzle. The drizzle is quite optional, but it does look nice. Instead of plums, you can use apricots or sliced peaches.  

topping:

• 6 tablespoons brown sugar
• 6 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/4 cup butter 

cake:

• 1/2 cup sugar
• ½ cup butter, softened
• 2 eggs
• 1 tsp vanilla
• 1 ½ c flour
• 2 1/2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk or buttermilk
• about 8 Italian plums, quartered or cut in half

glaze:

• ¾ cup icing sugar
• 1 Tablespoon milk
• ½ teaspoon almond extract

Method:

1. In small bowl, stir together sugar, flour and cinnamon for topping. With pastry blender cut in butter until mixture is crumbly. Set aside.
2. In large bowl, beat sugar and butter until fluffy. I use a wooden spoon.
3. Beat in eggs, one at a time and vanilla. 
4. Stir in combined dry ingredients alternately with milk. 
5. Spread batter into greased and floured 9 - 10 inch spring-form pan. 
6. Arrange plums, cut side up, on top of batter.
7. Sprinkle evenly with topping.
8. Bake at 350°F. about 50 min, until toothpick inserted in center comes out clean.
9.  Let cool in pan for 10 minutes. Remove rim of pan. 
10. Mix glaze and drizzle over cake. Serves 8 - 10 

(If you line the greased pan with parchment paper, you can slide the cake onto a serving plate. Otherwise just leave the cake on the plate of the baking pan and place that on a serving plate once it’s cooled.)

Bread for the Journey

On a personal look at Psalm 103 it's easy to recap many of the benefits we have as God's children. Here are some of them from this Psalm.

He forgives all or iniquities.
He heals our diseases.
He redeems our life from destruction.
He crowns us with lovingkindness and tender mercies.
He satisfies our mouths with good things.
He renews us.
He executes righteousness and justice to the oppressed.
He is merciful and gracious.
He is slow to anger.
He is abounding in mercy.
He knows our frame.
The mercy of the Lord is from everlasting to everlasting.

What is our response?
Bless the Lord, all you His hosts, You who serve Him, doing His will.
Bless the Lord, all you works of His, In all places of His dominion; 
Bless the Lord, O my soul.

Plum Upside-Down Cake

Plums are in season...and they happen to make the best upside-down cake! This cake is a favorite from my mother's kitchen. We had a wee orchard of Italian prunes when I was a child...and shipped plums to the packers at this time of the year. And since they were available in abundance...we used them in cakes and pastries and 'pluma moos'. Italian prunes freeze well...and can be used straight from the freezer for this recipe.

Cake layer:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup milk

Fruit Layer:

• 2-3 tablespoons melted butter
• 1/2 cup brown sugar, packed
• about 12 plums (Italian prunes or your plums of choice)

1. Preheat oven to 350°F.
2. Spray 9-10 inch spring form pan with cooking oil; line with parchment paper.
3. Pour melted butter over bottom of pan. Sprinkle brown sugar evenly over melted butter.
4. Arrange plum halves cut side down over the brown sugar.
5. Beat 1/2 cup butter and together with sugar until light and fluffy.
6. Beat in eggs and vanilla.
7. Combine flour, baking powder, salt and cinnamon and add dry ingredients alternately with milk.
8. Beat together but do not over mix.
9. Spoon batter over top of the plums, spreading evenly.
10. Bake for about 45 minutes...or until cake is set in the middle.
11. Allow to cool for at least 30 minutes.
12. Remove ring and invert onto serving plate.
13. Serve slightly warm with ice-cream.

Lemon Zucchini Loaf

The zucchini plant in our garden is massive and when I can't keep up with the store sized zucchinis I start baking with the bigger ones.  When someone offers you a big zucchini, take it and prepare yourself for the best from scratch lemon loaf you have enjoyed in a long time.  It's moist and delicious!

• 3/4 cup packed, finely grated unpeeled zucchini,  (5 ounces or 150 grams)
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 1 large egg
• 4 tablespoons fresh lemon juice
• the zest of 1 large lemon
• 1 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

1. Preheat oven to 325 F.   Grease or prepare with cooking spray an 8 X 4 inch loaf pan.
2. In a large bowl, beat together zucchini, sugar, oil, egg, lemon juice and lemon zest.
3. Combine the dry ingredients and stir into wet ingredients with a wooden spoon until combined.
4. Pour batter into prepared loaf pan and bake 45 minutes or until toothpick comes out clean.
5. Allow to cool a few minutes in the pan and then remove loaf and cool on a cooling rack.

Lemon Glaze

• 1 cup icing/powdered sugar
• enough lemon juice to make a thick but pourable glaze.

1. Combine icing sugar and lemon juice until smooth.  Pour over loaf and allow to dry before wrapping in plastic wrap to store at room temperature. 

Crispy Parmesan Potatoes

 

If you need a side dish to go with your grilled meat or your sandwich plate...look no further!   Quick and easy to prepare...these tasty potato nuggets have an amazing crunchy cheese crust. 

 

• 1/2- 3/4 cup finely shredded or grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/8 teaspoon cayenne pepper (more or less depending how zippy you like things)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 1/2 lbs baby potatoes, halved
• sour cream or yogurt dip (we like ranch dressing)

1. Preheat oven to 400 degrees F.
2. Pour olive oil into 9x13 baking dish and evenly coat entire bottom.
3. In a separate dish, combine grated cheese, garlic salt, cayenne pepper, oregano, and pepper.
4. Sprinkle cheese mixture evenly over bottom of pan.
5. Arrange potatoes in a single layer (cut side down) on top of cheese mixture.
6. Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pierced with fork. 
7. Remove from oven and allow potatoes to rest in pan for 5 minutes. Carefully remove potatoes from the pan using a small spatula.
8. Arrange on serving platter cheese side up. Serve with sour cream or yogurt dip.

* Don't throw out the leftovers!  They are great re-heated in a non-stick skillet the next day!