Lemon Cream Sponge Cake

"A loving heart is the truest wisdom."

Charles Dickens

This recipe came from a community church cookbook from St. Catherines Mennonite Church and the recipe contributor was Betty P. I have changed things a wee bit with the sugared almonds and making the filling from a mix. I will post the recipe with the Lemon Filling, but a Lemon Pie Filling mix works just fine too.

Hot Milk Sponge Cake

• 2 eggs
• 1 cup sugar
• 1 cup flour sifted with
• 2 tsp. baking powder and
• 1/4 tsp. salt
• 1/3 cup of hot milk
• 2 tbsp. butter melted in the milk
• 1 tbsp. lemon juice

1. Beat eggs till foamy, add sugar gradually, beat til thick and lemony.
2. Fold in sifted dry ingredients. Add lemon juice.
3. Gently stir in the milk and melted butter.
4. Bake in two greased 8" pans at 375 for about 20 minutes or til golden brown.
5. Leave in pan for five minutes and then cool on a cooling rack.
6. Slice each layer in half
7. Put lemon filling between layers and dust with icing sugar, or decorate it with whipped cream.
   

Lemon Filling

• 2 1/2 tbsp. corn starch
• 1/2 cup white sugar
• 3/4 cup boiling water
• 1 egg, beaten
• 3 tbsp. lemon juice
• 1 tsp. grated lemon rind
• 1 tsp butter

1. In a double boiler, blend together corn starch and sugar, add boiling water, stirring all the time, until it is clear, about 10 minutes.
2. Beat egg, lemon juice and rind. Stir into the cornstarch mixture.
3. Cook 3 minutes. Beat in butter. Cool.
   Or just make your favorite Lemon Pie filling.
   
   

Whipped Cream icing

1. 2 cups whip cream, whipped and sweetened to taste.
2. I add a stabilizer for this cake called "Whip-It by Dr. Oetker. It just helps to keep the whipping cream firm for decorating. Two packages are enough for 2 cups of whipping cream.
3. Take 1/2 cup of whipped cream and add it to the cooled Lemon filling.
4. Layer Lemon between all the layers
5. Decorate the cake with the remaining whipped cream and sprinkle with sugared almonds, around the edges.

Sugared Almonds

• 1 cup of slivered almonds
• 2 tbsp. sugar.

1. Gently stir over medium heat till sugar melts and caramelizes over the almonds
2. Cool and sprinkle around the cake.
3. (this is not a high rising cake, so don't worry if the volume isn't what you are used too).

Bread For the Journey

Easter Song

Hear the bells ringing, they're singing

That we can be born again.

Hear the bells ringing, they're singing

“Christ is risen from the dead.”
~

The angel up on the tombstone

Said “He is risen just as He said.

Quickly now,

Go tell His disciples

That Jesus Christ is no longer dead!”
~

Joy to the world,

He is risen, alleluia,

He's risen, alleluia;

He's risen, alleluia!
~

Hear the bells ringing, they're singing

That we can be born again.

Hear the bells ringing, they're singing

“Christ is risen from the dead.”
~

The angel up on the tombstone

Said “He is risen just as He said.

Quickly now,

Go tell His disciples

That Jesus Christ is no longer dead!”
~

Joy to the world,

He is risen, alleluia,

He's risen, alleluia;

He's risen, alleluia!

Alleluia!
~

Words: Keith Green 

Matthew 28:6-7

English Standard Version (ESV)

⁶ He is not here, for he has risen, as he said. Come, see the place where he lay. ⁷ Then go quickly and tell his disciples that he has risen from the dead, and behold, he is going before you to Galilee; there you will see him. See, I have told you.”

Christ is Risen!

He is Risen Indeed!

Happy Easter Everyone!

Looking at the Easter Table

At this time of year I like to go and look for the first signs of spring . . .  even in the wild . . . tiny bright green leaves or delicate buds of all colors making their first appearance.

A few sprigs in a vase can add a simple, yet beautiful look to the table.

One Easter I used a bunny shaped chocolate container to cut out some large cookies

and they added some fun.

I rolled them out slightly thicker than the small cookies and baked them until golden around the edges. I let them cool on the cookie sheet for fear of breaking them.

I've been asked for the icing recipe and, although I gladly share it, it's not one I  measure.

Start with about 2 Tbsp of soft butter or margarine in a 4 cup measuring cup or bowl. 

Then add about 2 cups of icing sugar (confectioners sugar) and a few Tbsp of milk. 

Stir well and adjust to a consistency that spreads nicely ... 

adding more icing sugar or milk, as needed. 

For piping, make sure it's not too runny. 

Spread on cookie and let air dry a few hours until set. 

I froze these cookies and thawed them, leaving them to air dry,

 as the icing thawed out wet and then dried again.

Another way to make a pretty centerpiece is to display sugar cookies in a basket.

Behind this bunny, you will notice the Paska used as a centerpiece.

I got that idea from Ellen.

Still another way to use Paska in a decorative way, before it  disappears,

 is to make Paska in cupcake tins and put them in little cupcake baskets or holders.

I hope these ideas inspire you today.

You can find the sugar cookie recipe here

and Lovella's Paska recipe here

Good Friday

On this Good Friday let us pause to remember God's great sacrifice in sending His only Son to die for our sins.  Because of His obedience to the Father, His willingness to take on the limitations of humanity and the sins of the world, we are assured of absolute forgiveness and glorious life after death.  We will rise with Him from the grave and live eternally.

The following hymn not only describes what Christ suffered but expresses so well my gratitude and love for Him.

 O sacred Head, now wounded, 
 with grief and shame weighed down, 
 now scornfully surrounded 
 with thorns, Thine only crown: 
 how pale Thou art with anguish, 
 with sore abuse and scorn! 
 How does that visage languish 
 which once was bright as morn! 

 What Thou, my Lord, has suffered 
 was all for sinners' gain; 
 mine, mine was the transgression, 
 but Thine the deadly pain. 
 Lo, here I fall, my Savior! 
 'Tis I deserve Thy place; 
 look on me with Thy favor, 
 vouchsafe to me Thy grace. 

 What language shall I borrow 
 to thank Thee, dearest Friend, 
 for this Thy dying sorrow, 
 Thy pity without end? 
 O make me Thine forever; 
 and should I fainting be, 
 Lord, let me never, never

 outlive my love for Thee. 

Text: Anonymous; translated by Paul Gerhardt and James W. Alexander
Music: Hans L. Hassler, 1564-1612; harmony by J.S. Bach, 1685-1750 

Two Sauces for Baked Ham

On Easter Sunday, a traditional Mennonite meal includes Baked Ham, Plumamous, Zwiebach, either scalloped potatoes or potato salad and Paska - of course. 

I remember the long tables set up in my Grandma's basement, loaded with wonderful food.
There was lots of happy noise as the adults visited and we children ran up and down the stairs, excited to be with our cousins.

A favourite condiment for the baked ham at our house is Mustard Sauce.
 It is sweet, creamy with just a bit of bite and compliments the ham to perfection.

Mustard Sauce

• 2/3 cup sugar
• 1 tablespoon dry mustard
• 4 eggs
• 1/4 cup vinegar
• 1 tablespoon butter

1. Mix dry ingredients first.
2. Beat 4 eggs until lemon coloured and fluffy.
3. Gradually add dry ingredients and vinegar.
4. Microwave at high for 1 minute.
5. Stir well.
6. Continue to microwave at one minute intervals (I often use a lower power), stirring each time until mixture thickens but is still creamy. You will need to watch it carefully that it does not overcook. Do not allow it to bubble. When it overcooks it loses its creamy texture.
7. Stir in butter and cool.
8. Refrigerate until serving. Serve with baked ham.
9. Store any leftovers in the fridge. This is also delicious spread on ham or sausage sandwiches.

The second sauce is a favourite of our oldest son's. Because of the raisins in it I prefer to serve it when Plumamous is not on the menu.

Raisin Sauce

• 1/4 cup brown sugar
• 3 tablespoons. cornstarch
• 1 1/2 cups water (you can use some of the broth from the ham as part of the water. Just be aware that it will be somewhat salty)
• 1/4 cup vinegar
• 1/2 cup sultana raisins (washed)
• Juice and rind of 1/2 a lemon or orange
  Add liquids and stir well.

1. Blend dry ingredients in glass bowl or pot.
2. Stir in raisins, juice and rind.
3. Microwave at one minute intervals, stirring each time or cook over medium heat on stove.
4. Cook until it thickens and begins to bubble.
5. Serve warm with baked ham or roast pork.

Plumi Moos

I chose this recipe for this Easter weekend because Plumi Moos was often served along side a ham dinner on Easter Sunday in many Mennonite homes. This may bring back some memories around your family Easter table. I remember eating this at my Grandma Janzen's house. You can serve this 'fruit soup' warm or cold. It's a really nice addition to a potluck or buffet table. 

Ingredients:

• 10 cups water
• 1 cup white sugar
• 1 cup prunes, cut in half
• 1 cup raisins
• 1 cup dried apples, diced
• 1/2 cup dried apricots, cut in half
• juice of half a lemon
• 1/2 tsp cinnamon
• 1/3 cup cornstarch
• 1/4 cup water

Method:

1. In a large pot bring water. Add all the chopped fruit. Turn to a slow boil and cook for 10 minutes.
2. Shake together cornstarch and remaining water until you have a smooth paste. Stir into water and fruit. 
3. Add remaining ingredients and continue cooking at a slow boil until fruit is soft, and the moos begins to thicken slightly. The total cooking time should be no longer than 30 minutes.

Plumi Moos can be served immediately, or re heated later. You can let this fruit soup cool down and then place in a sealed container in the fridge to get really cold. A nice serving suggestion is to place moos in a large glass serving bowl with little fruit nappies to dish it into. 

Paska Buns

Every family has their own traditional Paska recipes they love. My mother makes a citrus flavor Paska. A friend of mine uses saffron in her recipe, another Cardamon and of course we all love the famous Paska by Lovella. Each recipe delicious yet different.This is my sister by love's recipe using potatoes and potato water but no citrus. I prefer to make Paska Buns instead of loaves for the simple reason that we are not tempted to eat the whole loaf.  Each bun has lots of icing and sprinkles, what is not to love about that.  This dough is easy to work with, ending with a soft and tender bun. I got 92 buns from this batch. Thanks for sharing your family tradition with us Patty.

• 3 tablespoon traditional yeast
• 3 tablespoon sugar
• 1 1/2 cups warm water

In a very large mixing bowl combine the yeast and sugar in the water and give it a stir. Let it rest for 10 minutes until you have a nice foam.

• 2 medium potatoes peeled and diced 
• 2 cups water
• 2 cups melted shortening
• 2 cups milk
• 10 eggs, beaten
• 3 1/2 cups sugar
• 1 teaspoon salt
• 1 tablespoon vanilla
• approximately 16 cups flour

1. Cook the diced potatoes in the cups water. Mash and let cool. (Or put it in the blender for no small chunks of potato).
2. Heat the milk, sugar and vanilla til very warm to touch.
3. Add the beaten eggs and pour it into the potato water and milk mixture.
4. Add the liquid ingredients to the yeast bowl.
5. Add 6 cups of flour to make a paste.
6. Let this mixture rest and rise for 20 minutes.
7. Add remaining flour to make a soft dough. You may need a bit less or more depending on the humidity that day. 
8. Knead for about 10 minutes until dough is no longer sticky but soft.
9. Let rise in a warm place for 2 hours.
10. Form into buns and let rise about 45 minutes to 1 hour.
11. Bake at 325 for 15-20 minutes.

Rice Dyed Eggs ...and more

Eggs are a symbol of the resurrection, and have been an Easter tradition for centuries. From beautifully painted works of art to simple dyed eggs, they have become an integral part of our Easter celebrations.  I'll show you one more method of colouring eggs today, as give you a few suggestions of what to do with all those hard-boiled eggs after Easter.  

Rice-dyed eggs have a more speckled and natural look, and are also a fun method to use when dying eggs with kids.

• hard boiled eggs
• rice (long grain or pearl)
• small containers with lids (large enough to hold an egg)
• food colouring 

1. Place 1/4 cup rice into each container.
2. Add about 15 drops of food colouring (or a few good squirts), using a different container for each colour. If you prefer a more vibrant colour, add more food colouring.
3. Place lid on container and shake to colour rice evenly.
4. Add cold, hard-boiled egg to rice. Close container and gently shake until your egg is the desired shade.  

If you find peeling eggs a real challenge, here are some tips:

How to peel a hard-boiled egg ~ Julie's method

How to peel a hard-boiled egg ~ Lovella's method

And now for a few recipes that use hard boiled eggs.  Eggs are nutritious and delicious anytime, but  especially at Easter!

 Guacamole Deviled Eggs ~ Lovella

 

Spring Salad with Asparagus and Eggs~ Bev

Potato Salad (for the family or for a crowd) ~ Judy

Overnight Layered Salad ~ Bev

 Summer Borscht ~ Lovella

Rainbow Pasta Salad ~Judy

Spinach Salad ~ Bev 

Puff Pastry Easter Carrots~ Kathy

Avocado and Egg Salad Sandwich ~ Judy

Egg Salad Pinwheels  ~ Anneliese

*Boiled eggs that have been stored in the fridge are safe to eat for a week.

Enjoy!

Bread for the Journey

Today is Palm Sunday, the beginning of the Easter Season.

The Bible tells the story best.

Luke 19: 28-40 TLB

Jesus went on towards Jerusalem, walking along ahead of his disciples.  

As they came to the towns of Bethphage and Bethany, 

on the Mount of Olives, he sent two disciples ahead, with instructions to go to the next village, and as they entered they were to look 

for a donkey tied beside the road.  

It would be a colt, not yet broken for riding.

"Untie him," Jesus said, "and bring him here.  And if anyone asks you what you are doing, just say, 'The Lord needs him.' "

They found the colt as Jesus said, and sure enough, as they were untying it, the owners demanded an explanation.

"What are you doing?" they asked. "Why are you untying our colt?"

And the disciples simply replied, "The Lord needs him!"

So they brought the colt to Jesus and threw some of their clothing 

across its back for Jesus to sit on.

Then the crowds spread out their robes along the road ahead of him, [and others cut palm branches and spread them out before him.(from Matt. 21:8)] And as they reached the place where the road started down from the Mount of Olives, the whole procession began to shout and sing as they walked along, 

praising God for all the wonderful miracles Jesus had done.

"God has given us a King!" they exulted. "Long live the King!"  Let all heaven rejoice!  Glory to God in the highest heavens!"

But some of the Pharisees among the crowd said, 

"Sir, rebuke your followers for saying things like that!"

He replied,  "If they keep quiet, 

the stones along the road will burst into cheers!"

There are several things that catch my attention from this story:

1. When Jesus has something He wants done, He makes sure everything is in place. The colt was there, tied up and the owners were willing to let Him use it. When I am obedient to Christ's instructions,  I can be sure that He will do His part in making sure His will is done.
2. The crowds recognized Jesus as the One who had been doing miracles in their midst.  They acknowledged Him as coming from God. Do I recognize and acknowledge Christ in the midst of my daily life?
3. The people honoured Him by spreading out their robes on the ground and by waving palm branches as they would have for royalty. God is present whereever I am at any given moment.  Do I honour Him with uninhibited worship?
4. The Pharisees wanted Jesus to tell them to cool their enthusiasm but Jesus replied that the stones would cheer if everyone else was silent.  Am I willing to speak out - or do I expect nature and other people to tell of God's glory?
5. Finally, although it's not part of this passage, it's entirely possible that many of these same people were in the crowd that cried, "Crucify Him!" several days later. Do I let those around me influence my reaction to Christ?  Or do I stand up and follow Christ when there is a cost involved?

My prayer is that I will recognize and acknowledge Christ's presence in my life, that I will obey Him and honour Him with unrestrained praise.

Paska Gluten Free -- improved recipe

I worked with my gf Paska recipe and came up with this variation that I prefer to my other one. It smells delicious while baking.

• 1 tsp sugar
• 1 tsp unflavoured gelatin
• 1 1/2 tbsp regular yeast
• 3/4 cup milk
• 1/4 cup oil
• 1/2 tsp vanilla , or almond extract
• 3 eggs
• 1/2 lemon - juice and zest
• 1/2 cup sugar
• 1 tsp. xanthan gum
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup millet flour
• 1/4 cup white bean flour (small white navy beans)
• 1/4 cup brown rice flour
• 1/2 cup tapioca starch
• 1/4 cup cornstarch
• 1/4 cup sweet rice flour

1. Mix sugar and gelatin , add warm milk - whisk in yeast and let proof
2. Beat eggs, sugar, vanilla, oil, and lemon juice and zest
3. Add proofed yeast
4. Blend together all the dry ingredients
5. Add dry ingredients all at once to liquids and beat on high for a couple of minutes
6. Spoon into desire greased pans or tins (smooth tops with wet hand) and let rise in warm place for about 30-60 minutes until doubled in bulk.
7. Bake at 350 degrees for 20-30 minutes
8. Let sit in pan for a few minutes before removing to cool on rack.
9. Let cool completely and then ice with white icing and decorate with sprinkles - coloured or chocolate

If not eating the same day , freeze until needed.

*

Flapper Pie - Flashback Friday

Flapper Pie is simply a cooked vanilla custard in a graham crust and topped with meringue. It's best eaten fresh the day it's made. I find that using a good quality pure vanilla makes a big difference in the taste of this pie.

 Yields one deep dish pie.

Crust:

• 1/3 cup melted butter
• 1 1/2 cups graham cracker crumbs
• 1/8 cup white sugar

1. Melt butter and stir in crumbs and sugar. Press mixture into a pie plate and bake in 350ºF oven for 8-10 minutes. 

Filling:

• 4 cups milk
• 4 eggs yolks (save whites for meringue)
• 1/2 cup white sugar
• 4 heaping tablespoons corn starch
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1 tablespoon butter

1. Put all ingredients except vanilla into a large microwaveable bowel and beat well. Microwave on high for 3 minutes. Give mixture a good whisk and microwave several more minutes until mixture is bubbly ban begins to thicken and there is no chalky taste from the cornstarch. 
2. Add vanilla and butter and stir until combined. 
3. Pour into pie crust.

Meringue:

• 4 egg whites
• 1/2 tsp cream of tarter
• 4 tablespoons sugar

1. Beat egg whites together with cream of tarter until soft peaks from.
2. Add sugar and beat until whites are stiff.
3. Pile on top of hot filling and spread right to the edges.
4. Bake in 400ºF over for 6-8 minutes until golden. 
5. Remove to cooling rack. Serve warm or cooled. Best served on the same day so that the filling remains creamy. 

Lemon Loaves

We love our lemon in the house.  It isn't quite Easter yet so we are holding off on the Paska and yet lemon seems so springtime to me.  Buy some fresh lemons. . .make a cup of tea ..add a bit of local honey and a slice of lemon and get out your loaf pans.

• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• lemon zest from 4 large lemons
• 1/4 cup lemon juice
• 3/4 cup sour milk  (1 teaspoon lemon juice put in a 1 cup measuring cup and filled with milk to 3/4 cup and allowed to sit for 5 minutes)

Lemon Syrup

• 1/2 sugar
• 1/2 cup lemon juice

Lemon Glaze

• 2 cups powdered sugar
• the remaining lemon juice and enough water to make a thin glaze

1. Preheat oven to 350 F and spray two  7 1/2 X 4 X 2 loaf pans with cooking spray and line the bottom and two long sides with parchment paper.
2. Sift together the dry ingredients onto a piece of parchment paper for quick clean up or into a bowl.
3. In a large mixing bowl, beat together the butter and sugar on medium speed until very light. .several minutes for sure.
4. Add the eggs one at a time, beating until combined and then the lemon zest.
5. Combine the wet ingredients and them alternating with the dry ingredients to the butter and sugar mixture until just combined.
6. Divide the mixture between the two loaf pans and bake until a toothpick comes out clean.. .about 45 - 50 minutes.
7. While the cake bakes, simmer the syrup ingredients together for just a minute or so until the sugar melts.
8. When the toothpick comes out clean of the lemon loaf.  Put the pan on a rack to cool for 10 minutes and then remove from pan.
9. Brush the syrup over all the sides of the loaves until all the syrup has been used up.
10. Allow to cool completely and make the glaze while you are waiting.
11. Drizzle the glaze over the loaves and allow it to set.
12. Serve with a nice cup of tea. . lemon slices and a small pot of honey.

Paska

There is no other recipe that has found me more friends than this one. Most of the girls who share this blog with me. ..found my personal blog by "googling Paska". The recipe originated with my husband's Grandmother .. .but I made it simpler by utilizing my blender and thin peeling my citrus.

The aroma just amazing .. from the time you blend the citrus until the last loaf has cooled.

You will need 4 or 5 loaf pans or you can free form little twists or use muffin tins just adjust your baking time, and watch the oven closely.

• 2 tablespoons active dry yeast
• 1 cup warm water
• 1 teaspoon sugar

1. In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes. 

• 1 medium lemon
• 1 medium orange

1. Take your citrus and peel it very thin. I use a vegetable peeler. You don't want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.
2. Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.

• 1 1/4 cup milk
• 1/2 cup of real butter

1. In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.
2. Once it is melted add it to the blender. Start the blender .. and begin to puree.

• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon salt

1. Start the blender on high and allow the citrus, peel, and milk, butter mixture to run for about 2 or 3 minutes.
2. Add the eggs, sugar, and salt.
3. Continue to run the blender for another minute or two until very smooth.
4. Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.
5. Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.
6. Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.
7. The amount of flour is a guide. If your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour.  (I scoop and shake to level). It could be that you have slightly more liquid. Don't despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic.  (like mine in the picture).
8. After kneading it by hand or with the machine for about 8 - 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel, and allow to rise until doubled. This should take about an hour. .to an hour and a half.
9. At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.
10. During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.
11. Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves for approximately 20 - 30 minutes depending on the size of your pans.
12. Gently remove from pans and place on cooling racks.  Once they are completely cool,  put them in the freezer unless you are eating them the same day. 

Paska Icing

• 1 cup of soft real butter
• 4 pasteurized egg whites (young children, pregnant women and people with compromised immune systems should avoid raw egg whites)  I often use egg white powder and water.
• 2 teaspoons vanilla
• enough icing sugar to make a soft icing. It will harden again in the fridge.

1. Beat all together until light and smooth....and spread on each slice .. .and sprinkle with colored sugar.

Asian Slaw Salad

This is the time of year when the markets are beginning to show signs of spring while winter cabbage is still plentiful and the oranges seem to be sweeter than ever. Creative salad making is easy when there is so much to choose from. Don't get caught in the doldrums of boring salads. Explore the produce isles and get creative by adding some new fresh edibles to your menu. 

Fill a bowl with green and purple cabbage, kale, carrots, sweet peppers, green and red onions, peas, edamame beans, oranges. These are just my choices, but add or take away to suit your taste.
Try substituting mangos for the oranges, adding fresh avocado, or adding toasted almonds or pumpkin seeds. 

Dressing and salad toppings really make a salad.
This dressing is enough for 8-10 cups of vegetables.

Dressing:

• 1/3 cup grape seed oil (or any light oil)
• 1/3 cup liquid honey
• 1/3 cup rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon powder mix from Ramen Noodle package (or add more to your liking)

1. Place all ingredients into a small jar. Shake well and refrigerate until ready to use.

Crispy Ramen Noodle Salad Toppers:

• 1 package Ramen dry Noodles (use part of the seasoning package in the dressing)

1. Crumble noodles onto a baking sheet.
2. Bake in 400º oven for approximately 5 minutes until golden and crispy. Watch them, as they can burn quickly. 
3. Allow to cool and store in air tight container until ready to mix into salad. 
4. When ready to serve, pour dressing over salad, toss. Add Crispy Noodles and toss again. 

Bread for the Journey

This is a photo of my Lenten Rose (Hellebore) which blooms during the season of Lent.

We are in the Lenten season. A time that many in Christendom reflect and prepare for Easter. There are many great resources for this time of reflection leading up to the joy of the Resurrection that also involve the reality of what Christ suffered for all of us before he rose from the dead. When I read these powerful verses in Philippians I'm reminded that we want to know Christ our Savior, the one who gave all so that we can live. To know Him and be known by Him are worthy desires...

"That I may know Him and the power of His resurrection and the fellowship of His sufferings, being conformed to His death; in order that I may attain to the resurrection from the dead. Not that I have already obtained it or have already become perfect, but I press on so that I may lay hold of that for which also I was laid hold of by Christ Jesus. Brethren, I do not regard myself as having laid hold of it yet; but one thing I do: forgetting what lies behind and reaching forward to what lies ahead, I press on toward the goal for the prize of the upward call of God in Christ Jesus."
Philippians 3: 10-14

Our prayer for all is that we may know the only one who gives us the hope we need to live out our lives on this earth and then to be with Him forever. 

Coconut Cake

       

         
       I've used this recipe to make layer cakes, cupcakes and pan cakes for many years now. 

       When I made it again for a recent birthday, several people asked for the recipe so here it is. 

                                      The secret to its moist texture is the buttermilk.
The cake pictured above is filled with lemon curd and frosted with Seven Minute frosting.
The cake below is filled with Raspberry jam and whipped cream and frosted with Cream Frosting

For the Cake:

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 2 1/4 cups sifted flour, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk or sour milk
• 1 cup flaked coconut

1. Grease and flour 2 round 8 inch cake pans or 1 9x13 inch pan.
2. Cream butter and add sugar gradually until light and well blended.
3. Add eggs, one at a time, beating well after each egg.
4. Add 1 1/4 cups flour, baking soda and salt and beat well.
5. Add extracts to buttermilk and add half of liquid to batter. Beat well.
6. Add remaining cup flour and rest of liquid and beat until moistened.
7. Beat an additional 2 minutes at medium speed. Fold in 1 cup coconut.
8. Spoon into prepared pans and bake at 350 degrees for about 30 minutes or until cake tester or toothpick comes out dry.
9. Cool 10 minutes before removing from pans.

If you’ve baked your cake in 2 round pans, you can fill the cake with any of the following:

• Lemon curd folded into lightly sweetened whipped cream
• Raspberry jam topped with lightly sweetened whipped cream
• Vanilla pudding

Frost with: Seven minute frosting (also known as boiled frosting) and top with flaked coconut.

Or: Frost with
Cream Frosting
• 1/2 litre of whipping cream
• 2-3 tablespoons instant vanilla pudding powder
• 1/2 teaspoon vanilla
• 1/2 teaspoon coconut extract

Place all ingredients in a large bowl and beat with mixer on high until thick. Do not over beat.
Spread whipped frosting on top and sides of cake and top with toasted coconut

Chicken Stromboli

These little pockets are so delicious. Once your family has tried these you'll be sure to have requests again and again.

• enough pizza dough for 2 12" pizzas, divide all of this dough into 8 pieces.
• 3 baked chicken breasts, cut into small bite size pieces
• 2 cups grated mozzarella cheese
• 8 tablespoons pesto sauce, from a jar
• 8 tablespoons Alfredo sauce, from a jar
• 1 egg, whisked to brush over pockets before going into oven.

1. Using your favourite pizza dough or purchased dough divide into 8 equal pieces.
2. Roll each into a ball and then roll out onto 6" rounds.
3. Leaving at least an each around the edges free of filling spread each dough round with 1 tbsp of each the pesto and Alfredo sauce. 
4. Divide the chicken pieces between the rounds and top with cheese.
5. Pull up on dough and crimp edges together and place filled pockets onto a parchment lined baking sheet. 
6. Brush tops with whisked egg, and slit tops several times with small pairing knife. 
7. Bake at 375ºF for 20-25 minutes until browned nicely and filling is bubbly...and may be 'oozing' out a bit. 

Apricot Cream Cheese Coffeecake

I got this recipe from my friend  Eileen. Coffee cake is a simple recipe to go perfectly for most any occasion. Anything from a simple coffee date with friends or dessert after dinner.

Cake Base:

• 1-1/2 cups all purpose flour
• 1/2 cup white sugar
• 3/4 cup butter or hard margarine, softened
• 2 eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Filling:

• 1/4 cup sugar
• 1 - 8 oz package cream cheese, softened
• 1 egg, beaten
• 1 teaspoon grated lemon rind
• 1 cup apricot jam

Glaze:

• 1/3 cup icing sugar, also known as powdered or confectioners sugar
• 2 - 3 tablespoons fresh lemon juice
• whipped cream

1. Grease and flour a 10 inch springform pan.
2. In a large bowl combine all the cake ingredients, and mix on low to medium speed until the ingredients come together scraping the sides of the bowl occasionally for about 2-3 minutes. 
3. Spread the batter on the bottom of the pan and up the sides about 2 inches. 
4. Combine all the filling ingredients except the jam mix thoroughly until you have a smooth mixture. 
5. Spread over the cake base. Top with the apricot jam. 
6. Bake in a preheated 350 degree oven for 45-55 minutes or until the crust is a golden brown. 
7. Cool the cake for about 30 minutes. 
8. Combine the icing sugar and lemon juice until you have a smooth glaze.
9. Drizzle over baked coffee cake. 
10. Serve warm or room temperature topped with freshly whipped cream.
11. Enjoy.  

Coconut Milk Cream Pie

I really like a good cream pie. Cream pie with a fresh flaky crust just has the perfect texture combination for me.

Here is a link to Dorothy's Pie Crust. 

• 1 baked 9 inch pie shell
• 3/4 cup sugar
• 1 2/3 cup (400 ml) unsweetened coconut milk... give the can a good shake.
• 1 1/2 cups whole milk
• 1/4 cup cornstarch
• 6 egg yolks
• 1/4 teaspoon salt
• 1 cup flaked unsweetened coconut
• 2 teaspoons vanilla extract
• 2 tablespoons butter

1. This can all be done in a saucepan over medium heat but I like the non-scorch proof method of a microwave.
2. In a large measuring cup or another large glass microwave safe bowl, combine the sugar, and the coconut milk.
3. In a small bowl, combine the cornstarch with the milk until no lumps remain. Add to the coconut milk and sugar mixture.
4. Put into microwave and heat on high speed for 2 minutes at a time, then stirring and continuing until it is bubbly.
5. Put the egg yolks into a small bowl, and add a little bit of the hot milk, stir, and add a little bit more of the hot milk. . .continue stirring vigorously. This will keep the egg yolks from becoming scrambled eggs.
6. Pour the egg mixture back into the large bowl with the remaining hot milk mixture.
7. Heat again in the microwave until thickened and bubbly. Total time is usually around 10 minutes for me.
8. Add the vanilla and the coconut and the butter and stir until combined.
9. Pour the hot filling into the cooled pie shell and cover with plastic wrap.
10. Chill the pie completely for a few hours and then dollop the whipped cream on.
11. If you want toasted coconut for garnish, put a little coconut on foil and put into the oven at 325 until lightly toasted.

Reuben Roll Ups

These reuben roll ups are simple to make and very tasty. You can use crescent rolls from a package or making them on the day you are baking buns and have dough available. These roll ups are good dipped in thousand island dressing. If you don't have the dressing in your fridge it's simple to prepare.
Adapted slightly from the recipe found here.

• 1 package, crescent rolls
• 1/2 cup thousand island dressing
• 8 slices corned beef
• 4 slices Swiss cheese
• 1 cup sauerkraut, drained and lightly squeezed dry

1. Unroll and divide crescent rolls.
2. On each roll spread 1 tablespoon of dressing, 1 slice of corned beef, 1/2 slice of cheese and 2 tablespoons sauerkraut.
3. Roll up like a butterhorn starting from the wide end.
4. Place on parchment lined baking sheet.
5. Bake in a 350º oven for 20 minutes or golden in color.
6. *Use any leftover thousand island dressing for dipping the roll ups in.

Homemade dressing:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 - 4 dashes of sriracha hot sauce
• 2 tablespoons hot dog relish

1. Whisk together ingredients until combined. 
2. Store in fridge until ready to use.
3. Yield: 8 roll ups

Meyer Lemon Loaf

The Meyer lemon (named after Frank Meyer in 1908) originated in China...and is a cross between a lemon and a mandarin orange. It is rounder and more orange than the typical lemon and somewhat sweeter.  It has become very popular in recent years after being featured by the likes of Martha Stewart.  Though it was previously mostly a backyard fruit...it is now being grown commercially on a wide scale in California.  I'm working my way through a basket of Meyer lemons over here...and enjoying them every which way.  Here's a moist and yummy lemon loaf.

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup buttermilk
• zest of 3 Meyer lemons
• 1/3 cup Meyer lemon juice *

1. Preheat oven to 350 °F.  Grease two loaf pans (abvout 4 x 8 inches each).
2. Cream butter and sugar with mixer until until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking powder, baking soda and salt in a medium sized bowl.
5. In a small bowl, combine buttermilk, lemon juice and zest.
6. With mixer on low, add flour mixture and liquids alternately in three additions.
7. Beat just until smooth.
8. Divide batter equally between the two loaf pans, spreading to smooth the top. 
9. Bake for 50 minutes, or until toothpick inserted in center comes out clean.
10. Cool for about 15 minutes, before removing from pan.
11. Allow cake to cool completely on a rack before glazing.

*Zest the lemons before extracting juice.

Glaze:

• 2 cups icing sugar
• 3-4 tablespoons Meyer lemon juice

1. Stir icing sugar and lemon juice until smooth.  Glaze should be pourable but not too thin.
2. Set rack with loaves over parchment paper and pour glaze over cakes, allowing it to run down the sides.

Cream Puffs - Gluten Free

I love cream puffs and I have tried several gluten-free recipes and several tries of my own variations but they did not satisfy my taste buds -- until I tried them with this combination of flour. I left a plateful at my daughter's when she wasn't home and she called me in a panic after she tried one ... "Mom, are these gluten-free?"

Ingredients

• 1/2 cup boiling water
• 1/4 cup butter
• 1/2 cup pancake flour mix (find the recipe for the mix here - scroll down to pancake flour mix )
• 2 eggs
• 1/2 pkg of instant vanilla pudding (153 g size pkg) prepared according to pkg instructions
• whipping cream 1/2 cup - whipped separately and added to pudding- optional

1. Pour 1/2 cup water into a saucepan, add the butter and heat until butter melts and mixture returns to a boil
2. Turn down the heat, then add all at once the 1/2 cup flour and stir vigorously until mixture pulls together and away from the sides of the pot.
3. Remove from heat ... let sit for a minute or two.
4. One at a time add the eggs beating vigorously after each addition until batter is perfectly smooth.
5. Drop by teaspoon onto cookie sheet and bake at 375' for 25 minutes or until golden brown.
6. Remove to cake rake... and let cool.
7. Slice half-way open and fill with a teaspoon of prepared pudding
8. Drizzle melted chocolate over the tops.

Variation - Cheese Puffs

My granddaughter loves these made like Anneliese's with 1/4 cup grated cheese and 1/2 tsp dry mustard. Follow recipe as above and mix in the dry mustard and the grated cheese after you have added the eggs. (eat plain or with creamed meat filling)