Cheeseburger Soup

Nothing warms the tummy like a hearty bowl of soup

served up with fresh baked bread.

Why not bake up an apple pie or crisp to finish off the meal.

Cheeseburger soup is thick and rich,

and will have your kids asking for a second bowl.

Ingredients:

• 1 pound ground beef
• 1 1/2 cups chopped onion
• 1 1/2 cups shredded carrots
• 1 1/2 cups diced celery
• 2 tsp basil
• 2 tsp parsley flakes
• 8 tbsp butter, melted
• 6 cups chicken or vegetable broth
• 8 cups cubed potatoes
• 1/2 cup flour
• 4 cups Velveeta cheese
• 4 cups milk
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup sour cream

Method:

1. In a large heavy soup pot brown beef. Half way through browning add onions, carrots and parsley. Continue to brown until vegetables are tender.
2. Add broth and potatoes and bring to a boil. Turn down and simmer until potatoes are tender.
3. In microwave or a small pot on stove top melt butter and stir in flour until smooth. Stir this into the hot soup.
4. Cut Velveeta into cubes and add to hot soup along with milk, salt and pepper.
5. Stir over low heat until cheese has all melted. Remove from heat.
6. Garnish each bowl with a dollop of sour cream.

Soup will scorch easily so make sure you turn your burner to simmer once potatoes are cooked and you begin to add the milk and cheese. This soup can be reheated very slowly. Does not freeze well.

Pear Spice Cake

• 4 cups peeled, cored and chopped pears
• 1 1/2 cups white sugar
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 eggs
• 1/2 cup vegetable oil or melted butter
• 1 cup chopped nuts (optional)

1. Combine the chopped pears with the sugar and let stand at room temperature for one hour.
2. Sift the dry ingredients together.
3. Add beaten eggs and oil to the pear and sugar mixture.
4. Add to the dry ingredients folding gently to incorporate all the dry ingredients. 
5. Pour the cake batter in a greased bundt pan and bake at 350 for 80 minutes or until cake tester comes out clean.
6. Cool in pan for 10 minutes before turning the cake into a cake rack to cool.
7. Serve with Cinnamon Whipped Cream.

Cinnamon Whipped Cream:

• 2 cups of chilled whipping cream
• 2 tablespoons of icing sugar also known as confectioners sugar
• 1 teaspoon of cinnamon or more to taste
• 1 teaspoon of vanilla extract

Whip all the ingredients together until stiff peaks form. Serve over pear spice cake.

Bread for the Journey

 I Am Standing on the Sea Shore

I am standing on the sea shore,

A ship sails in the morning breeze and starts for the ocean.
She is an object of beauty and I stand watching her
Till at last she fades on the horizon and someone at my side says:
“She is gone.”

Gone! Where?
Gone from my sight – that is all.
She is just as large in the masts, hull and spars as she was when I saw her
And just as able to bear her load of living freight to its destination.
The diminished size and total loss of sight is in me,
not in her.

And just at the moment when someone at my side says,
“She is gone”,
There are others who are watching her coming, and other voices take up a glad shout:
“There she comes”
– an that is dying.

Bishop Brent
1862 – 1926

~

Some of you may be facing the death of a loved one and I found this poem to be encouraging. I hope you do, too. Walking down the path of death with a loved one is difficult. Our God in His love gives us the comfort we need to make it through this difficult journey that is hard to understand on this side of our lives. Thankfully Jesus comforts us with these words;

~

John 14:1-4 ~ “Do not let your hearts be troubled. Trust in God, trust also in me. In my Father’s house are many rooms; if it were not so, I would have told you. I am going there to prepare a place for you. And if I go and prepare a place for you, I will come back and take you to be with me that you also may be where I am.”

~

More words of comfort;

Psalm 48:14 ~For this God is our God forever and ever; he will be our guide even to the end.

~

Psalm 23: 4 ~ Even though I walk through the valley of the shadow of death, I will fear no evil, for you are with me; your rod and your staff, they comfort me.

~

Psalm 73:23-24 ~ Yet I am always with you; you hold me by my right hand. You guide me with your counsel, and afterward you will take me into glory.

~

John 11:25-26 ~ Jesus said to her, “I am the resurrection and the life. He who believes in me will live, even though he dies; and whoever lives and believes in me will never die. Do you believe this?”

~

May we all look to and cling to the Hope that will carry us through to the end.

Pumpkin Pie Cupcakes

When I saw different versions of pumpkin pie cupcakes popping up on Pinterest, I decided to give them a try.  I adapted my tried and true pumpkin pie recipe and we enjoyed the results.  They are like crustless mini-pumpkin pies. 

• 1 14 oz / 398ml can pumpkin purèe
• 3/4 cup brown sugar, packed
• 3 eggs
• 1 teaspoon maple flavouring (optional)
• 1 cup whole milk
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt

1. Preheat oven to 350°F.  
2. Line muffin cups with foil  (not paper) liners or spray with cooking oil.
3. In large bowl, combine pumpkin, brown sugar, eggs, maple flavouring  and milk. Mix well.
4. Combine flour, baking powder, baking soda, spices and salt...and add to pumpkin mixture.
5. Beat until smooth.
6. Fill each muffin cup about 3/4 full.
7. Bake for 20 minutes.
8. Cool completely in pan before removing.
9. Chill.
10. Top with slightly sweetened whipped cream before serving.

*The cupcakes rise while baking and sink in the center while cooling. 

Yield: 12 large muffins.

 

Tortellini and Cauliflower Bake

This casserole was inspired by a recipe called Cauliflower Tortelloni Cheese on Yummly Recipes. I tried it using beef tortellini, making my own cheese sauce and a combination of grated cheeses. With summer days coming to an end, there is a good feeling about going back to comfort foods in the kitchen.

Ingredients:

• 4 cups cauliflower, cut bite size
• 1 (350 g / 12 oz) package tortellini of choice
• 1 (280 g/ 10 oz)  package fresh spinach
• 1 1/2  cups combination of mozzarella, cheddar and Monterrey Jack Cheese 
• 2 Roma tomatoes, sliced
• freeze dried basil

Cheese Sauce:

• 3 Tbsp butter
• 2 cloves garlic, crushed
• 3 Tbsp flour
• 2 cups milk
• 1/2 tsp salt
• 1 1/2 cups combination of mozzarella, cheddar and Monterrey Jack Cheese
• 1 tsp freeze dried basil

Method:

1. Bring a large pot of salted water to boil. 
2. In the meantime, in a saucepan, melt butter, stir in garlic and cook 30 seconds, stirring. 
3. Add flour, stirring in with whisk, gradually adding the milk and stirring until smooth. Add salt, cheese and basil and continue stirring until bubbly. Set aside. 
4. To boiling water in large pot, add cauliflower and bring to boil again, then add tortellini.
5. Bring to boil once more, cooking cauliflower and tortellini 5 minutes, then add spinach and cook until wilted.
6. Drain and transfer pasta and vegetables into 2.5 liter /quart oven proof dish.
7. Pour cheese sauce over top and mix in. Top with grated cheese and tomatoes. Sprinkle with extra basil. 
8. Bake at 375 F for 20 - 30 minutes. Serves 5

Two Pan Cinnamon Rolls

Do we ever tire of trying new cinnamon roll recipes?  This is isn't that much different than any other dough recipe but you may have never tried to put cornstarch in your filling.  It helps the sugar and cinnamon to stay on the dough while it bakes instead of ending up in the pan....

and we all love the filling!

Bake up one pan for your family and share the other with your neighbour and tell them you are thankful for great neighbours!

• 1 1/4 cup warm milk
• 1/2 cup white sugar
• 4 tablespoons very soft butter
• 1/4 cup canola or other vegetable oil
• 3 large eggs
• 4 teaspoons instant yeast
• 1 teaspoon salt
• 5 cups flour

1. Put all ingredients in a mixer bowl in the order listed.  Use a dough hook to knead until the dough is smooth and satiny.  If you don't have a dough mixer, stir all the ingredients but the flour together and then stir in flour (2 cups to start and then adding until stirring becomes too difficult).  Turn the dough onto a floured surface and knead in remaining flour.
2. Cover the bowl with a plate larger than the opening or cover bowl with a plastic grocery bag.
3. Allow to rise until doubled.  Mix filling ingredients while it is rising.

Filling ingredients

• 1/2 cup very soft butter
• 1 cup white sugar
• 1 tablespoon cinnamon
• 2 tablespoons cornstarch

1. Stir all the ingredients together.
2. Roll dough out into a large rectangle 1/4 inch thick.
3. Spread filling over dough and roll up starting at the long side.
4. Cut into 24 rolls and place into 2 9X13 pans that have been greased or sprayed with cooking spray.
5. Let rise in a warm spot covered for one hour or until double.
6. Preheat oven to 325 F convection or 350 F.
7. Bake until golden brown.  (about 15 - 20 minutes)
8. Ice while still a bit warm.

Icing

• 1 cup whipping cream
• enough icing sugar to make a smooth spreadable icing.

Sweet and Sour Meatballs

My mom used to make sweet and sour meatballs for a weeknight supper and I always loved the pineapple and green pepper chunks in it. When I got married I soon realized that green peppers were not a favourite in this dish so I now omit them but we all still enjoy the pineapple. If your family don't care for pineapple or you just don't have any in your pantry they can be left out of the recipe and you'll still have a tasty sweet and sour meatball dish. I like to serve this over brown rice.

• 1 pound lean ground beef
• 1/4 cup fine bread crumbs
• 1/4 cup grated onion
• 1/2 tsp salt
• 1 egg
• 1 398ml can pineapple chunks, save the juice for the sauce.
• 1 1/2 cups liquid, fill measuring cup with pineapple juice and add water to make the 1 1/2 cups. If you are not using pineapple in the recipe just use water for the 1 1/2 cups of liquid.
• 1/2 cup ketchup
• 1/2 cup vinegar
• 1 cup brown sugar
• 3 tbsp soy sauce
• 1/2 tsp dry mustard
• 3 tbsp flour

1. Mix together ground beef, bread crumbs, onion, salt and egg.
2. Form into golf ball size meatballs and place on parchment lined baking sheet. 
3. Bake in 375º oven for 15 minutes.
4. While meat balls are baking combine remaining ingredients except for the pineapple chunks.
5. Whisk together until smooth and combined. 
6. When meatballs are done place in a casserole dish and add pineapple chunks.
7. Pour liquid mixture over and bake in 350º for 40 minutes. Serve over cooked rice.

Peach Melba Dessert Bars

A custard topping makes these peach topped dessert bars somewhat out of the ordinary.

The recipe is made in an 11x14 inch pan (a cookie sheet with edges) so it is nice for a large group.

I have also halved the recipe to fit a 9x13 inch pan.

• 1 cup unsalted butter
• 1 cup sugar
• 2  eggs
• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 small jar raspberry jelly
• 1 large can peaches, drained and thinly sliced (fresh peaches work as well)

Topping

• 1/2 cup sugar
• 2 egg yolks
• 2 cups sour cream
• 1 teaspoon vanilla

1. Blend flour and sugar, baking powder and salt in a mixing bowl,
2. Cut in margarine until crumbs are formed.
3. Add beaten eggs.
4. Press into the bottom of an 11x14 inch baking pan.
5. Carefully spread raspberry jelly over crust. This can be a bit tricky if the jelly is fairly stiff . You may want to warm the jelly a bit to make it easier to spread or drop jelly by small spoonfuls evenly all over the crust.
6. Arrange peach slices in tight rows over jelly, pressing slightly.
7. Bake at 350 degrees for 25 minutes.
8. Remove from oven.
9. Mix topping.
10. Pour over partially baked crust and return to oven.
11. Bake for 10 - 15 minutes or custard is set and a knife inserted into custard comes out clean.
12. Cool thoroughly. This should be stored in the refrigerator.
13. Serve with a dollop of whipped cream.

Chocolate Beet Cake

Are you wondering what to do with the last of the Beets in your garden?  I made this cake for a group this last weekend and not one person could detect the Beets and the entire cake was enjoyed by all.  Give it a whirl and let me know what your picky Beet eaters think.
I made this cake again last night.  ..making a few more changes to get the flavour and crumb just right.
It is moist and it stays moist!!
No beets in your garden?  Try canned beets. .but not pickled!!

• 6 medium beets, enough to make  1 1/4 cups mashed beets 
• 1 3/4 cups plus one tablespoon flour
• 1/2 cup cocoa
• 1/4 cup instant chocolate pudding mix (about 1/2 a small package)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 cup vegetable oil
• 2 teaspoons vanilla

1. Wash the beets well and remove all but 1 inch of the stems.  Cover with water and bring to a boil and then lower heat and simmer until tender.  Test the largest beet with a sharp knife.  The beets test done when the knife easily slides in.  Drain the beets and run under cold water and slip the skins off with your hands.  
2. Dice into large pieces and put into a food processor or blender and pulse until the beets are finely ground. If you do not have a food processor, mash with a potato masher until very finely mashed.
3. Measure the beets to make 1 1/4 cups. 
4. Preheat oven to 350 F.
5. In a medium bowl, sift together the flour, cocoa, instant chocolate pudding mix, baking soda, and salt.
6. In a large bowl, using a hand mixer beat the sugar and eggs together until thick.
7. Slowly add the oil, sour cream and beets and then the flour mixture and vanilla.
8. Pour into a greased 9 X 13 pan and bake for about 35 minutes.  Test with a toothpick. 

 Whipped Cream Icing

• 2 cups whipping cream 
• the remainder of a small package instant chocolate pudding mix (about a 1/4 cup)

1. In a medium bowl, beat the whipping cream with a hand mixer until frothy.
2. Slowly sprinkle in the instant pudding and continue to beat until thick.
3. Spread over the cooled cake and keep refrigerated.

Chocolate Puffs

Oh what a treat it was when my parents would come home from grocery shopping and I would see Mom pulling a bag of chocolate puffs out of the cardboard box. Cardboard boxes were often used to carry home the groceries instead of paper bags. And of course these treats were doled out sparingly, oh how I treasured each bite.
These chocolate puffs are not even close to perfect in appearance as those bought ones were but they sure taste good.
When I cut one to show you what the inside of the cookie looked like, the chocolate shell cracked just like the bought ones did when cut in half. This is a small recipe so no worries about having to store them although I think they would freeze well.

• 1/2 cup flour
• 1/4 cup whole wheat flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 3 level tablespoons butter, softened
• 3 level tablespoons brown sugar
• 1 egg
• 6 large marshmallows, cut in half
• Strawberry jam
• 10 ounces semisweet chocolate, chopped, I used good quality chocolate bars, 5 oz of dark chocolate and 5 ounces of milk chocolate. You can use what you prefer. 

1. In a medium size bowl whisk together both flours, baking soda, baking powder, salt, and cinnamon. Set aside.
2. Using your mixer, cream butter and sugar until light, beat in egg.
3. Add flour mixture and mix till combined.
4. Drop by spoonfuls on a parchment lined baking sheet. Dip the bottom of a cup in flour and press down the cookies to flatten.
5. Bake in a 350º oven for 9 minutes.
6. Remove from oven and top each cookie with a dab of strawberry jam and place a marshmallow half on top.
7. Bake another 2 minutes till marshmallows have softened.
8. Remove cookies from oven and using a metal spatula gently press down each marshmallow. 
9. Allow cookies to cool.
10. For chocolate coating, place chopped up chocolate in a bowl set over a saucepan of hot simmering water. Stir until melted.
11. Place one cookie at a time in the chocolate, using a spoon cover the cookies with chocolate, lift up cookie with a fork and tap on the edge of the bowl to remove excess chocolate. Place cookies on a wire rack set over a baking sheet. Cool cookies in fridge 15 minutes to allow chocolate to harden. 
12. Yield: 1 dozen delicious puffs

Raisin Bread or Raisin Apple Bread (Flashback Friday)

For some time now we have wondered how we could highlight some of the recipes we eagerly published when we began posting. There is something about going back and remembering those first steps of writing recipes out in our own words, plating, taking photos, and how we felt when we realized the unique kinship amongst us, even with some of us never having met in person. We do not ever want to forget those initial moments of delight when we saw there were readers who acknowledged our efforts. This is why it was difficult to know just how to re-publish some of the
recipes that, if nothing else, needed some order, some reformatting to how we currently post recipes.

So this is what we decided to do. Every Friday we will update a favorite recipe using our current, easier to read, format and most likely a new photo. In other words, the recipe will be edited and republished by simply changing the publishing date on the original. This method will not delete the comments along the way, yet we hope this will be a way to keep the recipes looking current and consistent in style.

So, for our first Flashback Friday, we would like to share a recipe first posted on July 23, 2008. It is a
variation of a recipe found in the Mennonite Treasury (page 26) and includes a twist with an apple filling that takes a raisin loaf a step further. 

Ingredients:

• ½ cup butter
• 1 cup milk
• 2 eggs
• ½ cup sugar
• 1 tsp salt
• ½ tsp cinnamon or rind of 1 lemon
• 4 – 4 ¼ cups flour, divided
• 2 Tbsp instant yeast*
• 2 1/2 – 3 cups raisins (rinsed with hot water) 

* about the yeast - the original recipe calls for 1 pkg yeast, letting it proof in warm water first. If you use water, adjust the milk or flour. 

Method:

1. Melt butter and add milk to a combined warm temperature.
2. Beat eggs and sugar, adding salt, cinnamon (or zest) and gradually the liquids.
3. Stir in 2 cups flour mixed with instant yeast.
4. Add rinsed raisins and then the rest of the flour, mixing until dough comes together. This works best with the dough hook attachment if you are doing it in a mixer.
5. Dust with extra flour if necessary to shape. Cover with tea towel and plastic bag and let rise at room temperature for about 1 –1 ½ hours.
6. Divide into two or three parts. If you are only making raisin bread, simply shape each part into a loaf. This will make two medium or three small loaves.
7. Cover and let rise until dough comes near the top of the loaf pan, about 45 – 60 minutes.
8. For a glossy look, beat an egg white with a fork and brush it over the tops, just before baking.
9. Bake in pre-heated 325 F oven for 30 – 45 minutes depending on size of loaf pan. Remove from pan to cooling rack while hot.

Apple Filled Raisin Loaf

Ingredients: same dough as for raisin bread

Filling for one loaf:

• 1 Tbsp butter
• 1 ½ - 2 apples peeled and chopped into small tidbits
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• 1 tsp cinnamon

Method:

1. Cook apples in butter for about 3 - 5 minutes, adding lemon juice, sugar and cinnamon. Let cool.
2. For one loaf, roll out one third of the raisin bread dough into about a 12x12 inch square.
3. Spread with apple filling, staying away an inch from edges, and roll up jelly roll style.
4. Place seam side down on a parchment paper lined cookie sheet and pinch ends under.
5. Cover and let rise for about 30 minutes.
6. Do an eggwash if desired just before baking. Bake in preheated 325 F oven for about 35 minutes. Allow to cool before dusting with icing sugar, if desired.

Pizza Pockets

It is that time of year again, where school starts, and lunches are being packed. Sandwiches are easily taken but switch it up with this healthier version of Pizza Pockets.

Dough:

• 4 cups whole wheat flour
• 4 cups unbleached flour
• 2 tablespoons instant dry yeast
• 2 tablespoons sugar
• 1 tablespoon salt
• 3 tablespoons olive oil (can use vegetable oil)
• 3 cups warm water
• 1 beaten egg, for egg wash

1. Combine the whole wheat flour, dry yeast, sugar, salt.
2. Add the warm water, and oil.
3. Stir well.
4. Add enough of the all purpose flour a little at a time to knead into a smooth and soft dough.
   You may not need all the of flour, or you may need a bit more, depending on the humidity.
5. Let the dough rest for 10 minutes.
6. Roll out the dough and cut into 6" circles.
7. Fill with desired amount of filling.
8. Moisten the edges of the dough and fold over to seal well.
9. Cover with a damp cloth.
10. Let rise for 30 minutes.
11. Prick the tops with a fork, brush with beaten egg.
12. Bake @ 400 about 15-20 minutes or until golden brown and it sounds hollow when tapped.
13. If you have any dough left over, just form them into buns, let rise 30 minutes and bake the same as the pizza pockets.

Filling:

• 1 lb. ground chicken or turkey
• 4 cups of sliced mushrooms
• 2 cloves of garlic
• 1 red pepper chopped
• 2 cups tomato sauce
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 cup low fat Parmesan cheese
• 2 cups low fat Mozzarella cheese
• 3 green onions chopped

1. Brown the ground chicken with the mushrooms, peppers and garlic
2. Add the tomato sauce, herbs, seasonings.
3. Simmer 10 minutes.
4. Cool slightly.
5. Add the green onions and the cheese.

Put desired amount of filling into the prepared circles. The yield for the pockets is determined by how much you put in. Also the filling can be very versatile, switch things up a little to your liking.

Sierra Crackers

Note to Sierra: I'm not sure you will see this recipe but I named it for you! I was really sorry to miss you at the MCC Relief Sale ... I did look for you but didn't find you!

It is getting easier to buy Gluten Free products and crackers are one of the easier things to find that taste good but GF products are expensive and sometimes its just nicer to be able to make them yourself !

This cracker is quick, easy and loaded with healthy nutrients.

Ingredients

• 1/4 cup gf oatmeal flour
• 1/4 cup almond flour or ground almonds
• 1 tbsp ground flax seed
• 3 tbsp ground sunflower seeds
• 1/4 cup brown rice flour
• 1/4 cup tapioca flour
• 2 tbsp olive oil
• 1/4 cup plus 1 tbsp water
• 1/2 tsp salt
• sesame seed for topping

1. Measure dry ingredients into bowl and mix thoroughly
2. Stir olive oil and water in a cup
3. Pour liquids into dry ingredients and mix with a spoon until ball forms
4. Place ball of dough onto a piece of parchment paper , flatten dough with hands , cover with a piece of plastic wrap and roll out the dough between parchment paper and plastic wrap until quite thin -- keeping sides as rectangular as possible.
5. Sprinkle with sesame seeds and press them down under plastic wrap.
6. Cut into desired shapes using knife or pizza wheel works well.. (cut but do not separate crackers)
7. Slip parchment paper with crackers onto a cookie sheet.
8. Bake at 350 degrees for 20 minutes.
9. Let cool , then separate crackers.
10. Enjoy plain or with cheese or desired toppings.

Creamed Peas

Creamed peas is a simple dish to make. Delicious served over mashed potatoes with plain fried ground beef or meatloaf. It is a great way to get your children to eat vegetables. Creamed carrots, green beans, or corn would be really good too.

• 3 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dry mustard
• 1 cup 10% cream
• 2 cup peas, cooked

1. Melt butter, whisk in flour, salt, pepper, and dry mustard until smooth.
2. Add cream slowly, stirring continuously until thickened.
3. Pour over peas and it's ready to serve.
4. Serves: 4

*I call this comfort food, I served it to my children when they were younger and when served like this they would eat all the peas and ask for more. First you put a bed of mashed potatoes on your plate, then fried ground beef and top with creamed peas. Enjoy!

Roasted Chicken with Raisin Bubbat

 

This is an old fashioned Mennonite method of stuffing a hen . . . no onions, no celery or sage.  The stuffing is similar to a raisin bread,  a little of the sweet and savory blend.

Ingredients:

•  3 - 4 lb roasting chicken
• 1 tsp salt
• pepper
• Laurie's seasoning

Stuffing (Bubbat)

• 1 1/2 cups flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup raisins
• 1/2 cup chopped prunes
• 1 egg
• 1/4 cup melted butter
• 3/4 cup milk

Side dish (optional)

• potatoes, peeled and quartered
• carrots, peeled and cut into one inch pieces
• 2 Tbsp butter, melted
• 1 1/2 apples, chopped
• 2 Tbsp frozen orange juice concentrate
• 1 cup chopped dried fruit of choice (raisins, prunes, apricots)

Method:

1. Wash chicken and pat dry with paper towel.
2. Spray roaster (black speckled enameled works well) with cooking oil and place chicken in roaster. Season.
3. Mix dry ingredients for stuffing. Add mixed liquids and dried fruit.
4. Spoon into cavity of chicken as much as possible, include the area by the thighs, by going under the skin. You can tie the legs together with kitchen twine. If there is any stuffing left, put it into a small baking dish and bake alongside of roaster for the final 30 - 45 minutes.
5. Bake chicken at 350 F for 1/2 hour uncovered. Cover with lid and continue baking for 1 1/2 to 2 hours. Check in between to see if any liquid needs to be added. (maybe 1/2 cup water or chicken stock)
6. In a small saucepan, cook apples in butter until tender, about 5 minutes. Add orange juice concentrate and dried fruit. Sprinkle with salt and pepper. Cook a few minutes, until juices are gone. Stir into prepared potatoes and carrots, before adding to the roaster to bake alongside of the chicken for the final hour.
7. Remove chicken and vegetables to platter. Place roaster on stove top to make a quick gravy.(in a small jar or gravy shaker, mix up 1 - 2 Tbsp flour with 1 cup water and add to drippings, stirring over medium heat until it cooks.)
8. To serve, it is easiest to serve family style by putting it on the table as is. OR, if you like, you can take it apart, slice the breast pieces, remove the Bubbat and slice it too.

 

 

Bread for the Journey

 Faith ~ Believing Without Seeing

We often say, "I'll believe it when I see it."  But God says just the opposite...that we will see it when we believe it.  

True faith is finding certainty in uncertain territory. We step forward...toward what is not fully known or seen.  That is why it is called faith.

There are times we can't see what the road ahead looks like.  In fact...it may look like we are stepping off at the deep end. But faith is visualizing the future. It's believing it before it can be seen.  It is that first step into the unseen that proves we have faith. As we move forward we will see God open the way.

I was challenged by Hebrews 11:1 some weeks back...and have been thinking about it since.  If you are like me...fear often wins over faith.

Here's the challenge for me (and maybe for you)...to start moving even if I can't see what lies ahead and trust God!  

Aebleskiver (Danish Pancake Balls)

We first enjoyed these novel pancake balls when we visited the picturesque Danish village of Solvang, California. My husband bought his own pan to make them at home before we were married. We still have that pan and enjoyed these a few weeks back.

The next time we make them we will experiment with our own flour mix instead of using Bisquick but for now here is the Bisquick recipe.

Ingredients:

• 5 eggs, separated
• 2 cups bisquick baking mix
• 3/4 cup milk
• Butter
• Confectioners Sugar (Icing Sugar)
• Applesauce 
• Fruit Syrup or Maple Syrup (optional)

1. Separate your eggs.
2. Beat egg whites in large bowl on high speed until stiff; set aside.
3. Blend egg yolks, baking mix and milk in mixing bowl on low speed. Fold egg yolk mixture into beaten egg whites.
4. Butter each cup in aebleskiver pan. Heat pan over medium heat. 
5. Fill cups 2/3 full with batter.
6. Cook until bubbly; turn carefully with small spatula or fork.  Cook other side until golden brown.
7. While warm, sprinkle with sugar.
8. Serve with applesauce and syrup if you desire. 

Note: Next time we thought it would be nice to add a little vanilla and or sugar to the batter.

Fresh Potato and Green Bean Chicken Casserole

Are you curious to know what we eat when we haven't made a plan for dinner?  This time of year it is so simple to walk out to the garden and pick a few fresh vegetables.  

That is what I did one day last week. Granted it is not the prettiest dish to serve but the flavours are wonderful.  You can substitute the chicken for some sausage or bacon or eliminate the meat all togehter.  I had one poached chicken breast to use up from making chicken noodle soup.

The potatoes are ready to dig up and my green beans and onions and cucmbers and peppers are ripe and we can hardly keep up to them.  This is the casserole I put together...using the fresh herbs I am growing as well.  This recipe serves four so double it for a family meal. 

• 1 diced large poached or grilled chicken breast, sausage or bacon
• 1 onion sliced
• 1 tbsp butter
• 4 medium fresh potatoes, scrubbed with skin on
• 4 cups cut green beans
• 1/2 cup heavy cream
• 2 tbsp. fresh summer savoury or 1 tablespoon dried
• salt and pepper to taste
• 1/2 cup parmesan cheese

1. Heat the butter in a heavy enamelled cast iron pot or casserole dish. If you are using a  casserole dish add the melted butter.  I have not tested this in a casserole dish. Heavy enamelled cast iron pots always work so well.  They allow food to develop a caramel edging on the potatoes without burning.
2. Slice the onion and potatoes and place in the bottom of the pot, add the diced chicken, and the green beans on top of that.  I could not live without my mandoline...do you all use one too?
3. Pour the cream over it all and sprinkle the summer savoury on top.  Season with salt and pepper and sprinkle with the parmesan cheese.
4. Bake at 350 for 2 hours. Remove lid and allow the cheese to brown in the last 30 minutes.  Serve with fresh veggies.

Corn Chowder Soup

It's the time of year where we are known far and wide for our high-quality Chilliwack Corn.
Every fall I can't wait to dig in and pull the last of the fresh potatoes, carrots, onions and of course fresh corn. This year is been extra special, as we have our own fresh corn.
Corn Chowder Soup has been a favorite for years. It brings back memories to many ski vacations.
I will give you the original recipe, whereas I actually double all the vegetables. We all like our soup thick.

Ingredients

• 4 cups cubed potatoes
• 2 cups carrots, sliced
• 2 cups celery stalks, sliced
• 2 medium onions
• 2 green peppers
• 1 pound bacon or substitute 1 1/2 pound farmer sausage. ( approximately 1 ring) cut into bite-size pieces
• 2 - 10-ounce tins creamed corn ~ I use fresh corn from about 4 large cobs.
• 2 - 10-ounce tins cream of celery soup
• 2 - 10-ounce tins cream of mushroom soup
• 2 quarts milk
• 1/2 teaspoon crushed red pepper

1. Cook potatoes, carrots, and celery together in a small amount of water.  Drain. 
2. Saute' onions, green peppers and meat.
3. Place meat, vegetables, and remaining ingredients into a large soup pot.  If using fresh corn, cook and remove kernels.  Heat slowly as milk tends to scorch easily. Stir often.  

Tip: Reheat the chowder in the microwave to prevent scorching.

Cut, Chop and Saute'

You can almost taste this. Imagine the aroma in your kitchen. Hope you can all get out there and find some fresh Chilliwack Corn.  I freeze this soup. No soup tastes as good as fresh, but when one does not have the fresh produce in winter, this is second best.

French Apple Cake

It is not really a cake, but a custard-like fruit dessert served with whipped cream.  The French call it clafouti.  This recipe came from the Canadian Dairy Foundation (it has been somewhat revised)...a source of good recipes that use milk.  But it could just as easily have come from the B.C. Egg Producer's Association or the B.C. Fruit Growers Association, for that matter.  Chock full of good things and so simple to make...you won't be disappointed!

• 3 large apples, peeled and sliced
• 3 eggs
• 1 1/4 cups milk
• 1/2 cup sugar
• 1/2 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 tablespoons melted butter
• confectioner's sugar for dusting the top 

1. Preheat oven to 350° F.
2. Grease a 9" round cake pan or pie plate. 
3. Arrange sliced apples evenly in the bottom of the pan.
4. Place all remaining ingredients in blender and process until smooth.
5. Pour carefully over the apple slices.
6. Bake for 50 minutes.
7. Cool for 15 minutes before removing from pan...or serve right from baking dish.
8. Serve warm or cold with a dollop of whipped cream.
9. Sprinkle with confectioner's sugar if desired.

*A spring form pan works well, if you wish to remove the dessert to serve on a platter later.  Grease pan...line bottom with parchment paper.  However, be aware that unless your springform pan has a tight seal, the custard will drip into your oven!
 

BBQ'd Beef-on-a-Bun

If the guys in your life are wondering "where's the beef?"...here it is!

I was at a women's conference some twenty years ago...and attended a cooking workshop. The facilitator left me with some wonderful recipes that I've made my own since that time. One of our family favorites is the BBQ'd Beef.  I have brought it to potlucks...camping trips...and it was our dinner at the beach a few nights ago.

BBQ'd Beef

• 5 steaks (any kind)
• 1 28 oz. can tomatoes

1. Cook in slow cooker overnight (about 10 hours) on low.
2. Drain juices and shred the cooked beef with two forks.

Sauce

• 1 tbsp. vegetable oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 cup chopped celery
• 1 cup water
• 1 cup ketchup
• 1/4 cup vinegar
• 3 tbsp. packed brown sugar
• 1 tbsp. worcestershire sauce
• 2 tsp. parsley flakes
• 1 tsp. chili powder
• 1 tsp. prepared mustard
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. cayenne

1. Sauté onion and celery until tender.
2. Add remaining sauce ingredients and heat through.
3. Add shredded beef and simmer for about 1 hour. (I return meat and sauce to slow cooker until serving time.)
4. Serve on submarine or beef-dip buns.

The original recipe calls for five steaks...I use any beef I have handy. I often cut up large roasts...and if my crock-pot is chock-full, I make slightly more of the sauce. 

Best Ever Banana Muffins

The muffin is moist and great take along snack for packed lunches. I also like it served with a slice of cheddar cheese. Delicious.

• 1 1/2 cups flour (try 1/2 cup of whole wheat, and 1/2 cup of bran replacing 1 cup of all purpose flour, or replacing 1/2 cup of flour with 1/2 of oats)to increase fiber.
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt ( never double if you double the recipe)
• 3/4 cup sugar ( I have reduced it to 1/2 cup or even 1/3 cup)
• 1/2 cup melted butter or vegetable oil ( I cut it by half)
• 1 egg
• 3 mashed bananas
• Chocolate chips or raisins as desired.

1. Sift together, flour, baking powder baking soda and salt.
2. Combine sugar, oil, egg and mashed bananas.
3. Stir in the dry ingredients, batter should be lumpy.
4. Fold in the chocolate chips, or raisins.
5. Put into greased muffin tins
6. Bake at 375 for 18-20 minutes or til golden brown.
7. Cool 5 minutes and remove from the pan.

Blueberry Cobbler

Fresh or frozen blueberries beneath a buttermilk biscuit topping. Serve it warm from the oven with a scoop of ice cream. A true comfort dessert for the fall.

Berries:

-5 cups of fresh or frozen blueberries

-2/3 cup sugar

-3 tbsp corn starch

Place all ingredients in a microwaveable bowl. Heat for 3 minutes stirring once half way through. You just want to get them hot, but not bubbling. Pour hot berries into a 8" square pan or deep dish pie plate.

Biscuit topping

-1 cup flour

-1/3 cup sugar

-2 tsp baking powder

-1/2 tsp salt

-3 tbsp butter

-1/2 cup buttermilk (you can use regular milk)

Measure dry ingredients into bowl. Cut in cold butter until crumbly. Add milk all at once and mix with a fork until moistened. Drop by spoonfuls over hot berries. Bake at 425º for 20-25 minutes. Enjoy.

Sally's Buttermilk Cookies

My mom by love has been making these cookies for our family for some time now. She got the recipe from her friend Sally who got the recipe from her grandmother.
They are soft and tender and freeze wonderfully. I usually take out one cookie from the freezer. . .putting it aside to thaw. ..but have yet to taste it completely thawed . .. .since I just can't wait.

• 3/4 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar
• pinch salt
• 2 eggs
• 3/4 cup buttermilk
• 3/4 teaspoon baking soda
• 3 1/2 cup flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 1/2 cup icing sugar
• a few teaspoons milk
• dash lemon extract

1. Cream the softened butter and the sugars and salt. Add the eggs and stir well to combine.
2. Stir together the buttermilk and baking soda.
3. Combine the flour and baking powder.
4. Stir the flour and baking powder and buttermilk and soda into the creamed mixture.
5. Add the vanilla.
6. Drop by teaspoons onto the cookie sheet
7. Bake at 375 F for 7 - 10 minutes.
8. Allow to cool on baking rack
9. Stir together the icing sugar, milk to make a thin spreadable icing and a little lemon extract.
10. Spread over cookies and if you want to dress them up seasonally. . .give them a few sprinkles before the icing sets.

Applesauce . .simple and pure

100% pure farm fresh apples

I was just talking to Kathy on the phone. . and we were discussing the different ways to make apple sauce. . .and I was trying to explain my food mill .. .
well, it is so much easier to see than to explain.
In the collage, you can see the antique one that my mom used for 40 some years. . and beside it the new one that I purchased.
It is so easy .. .
Just wash your apples, put them in a pot with a 1/2 cup of water. . enough to cover the bottom of the pot 1/4 inch. Bring the apples to a simmer and simmer about 10 - 15 minutes or until soft and tender.
You don't need to peel the apples, nor core them nor remove the stems. . .
Just cook them.
Then, put the food mill over a large bowl and pour your apples into it and stir,
. . . once in a while you'll need to stir counter clockwise to scrape the peels off the bottom.
There is nearly no waste. . . .and leaving the cores and seeds in for cooking provides natural pectin to make a nice thick applesauce.
Once done. . .taste and add sugar to your liking.
Put the hot applesauce into sterile containers and freeze.

Chicken Pot Pie

We enjoyed a roasted chicken dinner with family last night and as usual I had lots of leftovers. And so I decided to make pot pie today.

Filling ingredients:
6 tbsp butter
1 large onion, diced
3 carrots diced
3 celery stalks diced
1 cup sweet peppers diced
1/2 cup flour
2 1/2 cups chicken stock
1 cup milk
1 tsp chopped thyme leaves
1/4 cup sherry
3/4 cup green peas, fresh or frozen
2 tbsp chopped parsley
2 tsp salt
1/2 tsp pepper
3 cups cooked chicken

In large skillet melt butter, add onions, carrots, sweet peppers and celery and cook until onions are translucent, about 10 min on med heat. Add the flour, stirring and cooking for 1 min more. Whisk in the chicken stock and the milk, decrease heat to low and simmer for 10 min stirring often. Add the rest of the filling ingredients and stir well.

Divide the mixture among six 10 oz ramekins and if you are like me and don't have ramekin dishes you just use the small deep dish aluminum pie pans. Or if you want to use regular size pie pans that would work too.

Pie crust ingredients:

1 1/2 cups flour, 1/2 tsp salt, a dash of pepper, 1/2 cup chilled and cubed unsalted butter, 1/4 cup chilled and cubed vegetable shortening, 4 tbsp ice water

Combine the flour and salt in food processor,add the chilled butter, pulse 5 times to combine, add the shortening and pulse a few more times, then slowly stream in ice water 1 tbsp at a time, pulsing after each addition until dough sticks together. Remove dough and mold into ball. This dough can be made ahead of time and stored in fridge.

Roll out dough and cut 6 circles to fit your ramekins. I like the 'rustic' look and so just placed the rounds on top of the ramekins..you can tuck in the edges and press down with a fork to give them a nice look. Brush with egg wash...1 egg whisked with 1 tbsp water.

Bake in a 400 degrees oven for 30 min or until golden and the filling is bubbling. Cool for 5 min before serving..serves 6.

School Lunches from the Kitchen

September is here with all of its joy of new school clothes and school supplies for the kids, while parents make renewed resolutions for organization toward a healthy and happy family lifestyle. I am a Grammy now, with all of that behind me, but still so clear in my memory. In fact, I have vivid memories of the lunches my mom packed for me and today, when I have thermos tea along with a ham, lettuce and mayo sandwich on a bun, my mind goes right back to my school desk at Sir James Douglas Elementary. The sandwich was always neatly wrapped in wax paper with a unique fold on top. If lunches can have such a lasting impact on a person, I like to think that it's food, not only for the body, but for the mind and soul. Maybe this is why I still like to help out my kids with a bag of pizza buns or pinwheels to put into the freezer, knowing that moms just get way too busy to keep up . . . and again, it's toward more than food for the body.

A variety of homemade buns, rolls, cookies and  muffins will take a few hours of focused time to prepare but will go a long way toward stress free lunch packing for the next month. All of the suggested recipes freeze well and are ready to pack into a lunch bag along with some veggies, yogurt, cheese and fruit.

With this post I just want to share a few favorite ideas. I'll add the links and more suggestions.

The pizza buns are made with a quick French bread dough, pizza sauce, cheese and bacon bits. One recipe makes about 30 buns. The banana chocolate chip muffins make a nice treat in miniature size for younger kids.

These sausage rolls are posted as a recipe on my personal blog, but I will give you the method here quick. You will need half of a skinny farmer sausage, quartered lengthwise, so that you have four long strips of sausage. Then, using 3 cups of the  the Basic Large Biscuit Mix, mix in 1 egg and 1 cup buttermilk. Roll it out to about 16 X 12 inches and divide it into four strips to roll the sausage up in. Cut these long rolled up sausage strips into small segments to make two dozen sausage rolls. Bake at 400 F about 15 minutes or until golden. The treat in this lunch is a mini chocolate zucchini muffin.

Cheese stuffed breadsticks are also made with French Bread dough. I made these with half whole wheat, half unbleached white flour. The recipe makes 24 to 32 bread sticks.

Maybe you have someone who prefers salads to sandwiches. A favorite pasta salad is a great idea. I added some left over rotisserie chicken into this lunch and some raisin oatmeal cookies which I have not posted, but there are a lot of cookies on this site to choose from. Plain mini meatballs (without the glaze or sauce) are also good in a lunch.

I was sure I had posted this quiche, but found out it's one I can still do in the future. A friend of mine told me her grandchildren love taking quiche in their lunch. They are easy to prepare. You can use frozen pastry tarts and simply fill them about 3/4 full with your choice of quiche filling. Bake at 400 F about 20 minutes.

Bev's Ham and cheese pinwheels have become a favorite just in this past year. If you love to roll out pastry and play with it, this is for you. These treats are a bit of work but very rewarding as the recipe makes about 60 pinwheels. Pop them frozen into a lunch bag and they will be good at noon. I use the cooked ham that comes cut square (375 g package) and quarter each slice for the perfect size on each pinwheel square. You can use only cheese if you like. If your school is not a peanut free zone, try the rice crispy chocolate rolls for a treat. Dried mango or apple slices might be something your kids like.

Biscuits, along with a few favorite things to nibble on may be a nice change for some. Split them to add butter or jam.

And last but not least, an old family stand by, are plain or whole wheat buns for sandwiches. Shape them large for bigger sandwiches or small, almost touching when you put them on the pan, so that they turn out more like a soft roll. Some kids love the "no crust" feel. Slice them before freezing, so that they can be filled on the day of, while frozen. If you want to minimize processed meats, use egg or tuna salad, homemade roast beef, chicken or ham. Home cooked meat is easiest to slice thinly once cooled.

I hope that lunch making can be an enjoyable time for whoever prepares it. Sometimes parents need for their kids to prepare their own lunch but again, to eliminate stress, prepare or delegate someone to peel and chop vegetables once a week and keep them in sealed containers with a bit of water. Ripen fruit on the counter, then wash and put in fridge when good to go. Have sandwich options and snacks readily available. If you pack a lunch and find out it does not get eaten, find out what needs changing. Sometimes younger children just feel like they do not have enough time to eat. Some like to know what is in their lunch in order to look forward to it. Some like a surprise. Know your own child to work toward a happy lunch experience. One day this too will only be a memory.

For more ideas, try a search of cheese straws, muffins, pizza muffins, vegetable muffins,wiener rolls, meat buns, baked oatmeal, cookies or school lunches in the recipe search window near the top of the sidebar.