Chewy Sandwich Cookies

I got this recipe from my mother in law, I used less sugar than she did and found they tasted just as good. They have a chewy texture and a hint of spicy flavor. She claimed they tasted best right out of the freezer. Either way I find them delicious.
There is no butter or shortening in this recipe just in case you thought I forgot.

• 1/4 cup molasses
• 1/4 cup corn syrup
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger

1. In a bowl mix molasses, corn syrup, sugar, eggs, and lemon juice until well blended.
2. In a separate bowl stir together 1 cup flour, baking soda, ginger, lemon zest, and combine with the mixture in the first bowl. Then add more flour as you need. I used 3 cups in total.
3. Separate the dough into 2 parts and shape each part into a roll. You may need a little extra flour as you shape the rolls as the dough tends to be a bit sticky. Wrap in waxed paper and freeze.
4. Remove from freezer and slice the rolls into approx 1/4 inch slices and bake in a 350º oven for 8 minutes.
5. Cool on rack. Spread jam between 2 cookies. I prefer wild plum jam.
Yield: 38 sandwiched cookies

Butter Soup

Butter Soup is pronounced"bu .. tta soop" (as in book) I really think this was one of the clinchers in obtaining a marriage proposal since my mom made it and his mom did not.

I've learned to make it and every now and then we have it for a treat for our lunch.

It really is a poor persons soup. It can be gussied up by adding some smoked meat but really it tastes quite nice as simple as it is. If you love noodles, there is a good chance you will like this. Did anyone else ever have this growing up?

Butter Soup

• 8 cups of water
• 1 large onion
• 6 medium fresh potatoes. . with the skin left on
• 1 large bay leaf
• 5 whole cloves
• 8 peppercorns
• 1 star aniseed
• a handful of fresh parsley

1. Bring water to boil, add the onion and the large diced potatoes. Simmer 15 minutes.
2. Add all the spices but the parsley wrapped and tied in cheesecloth. Let simmer another while you make the noodles.
3. Add the chopped parsley to the soup separately from the cheesecloth.

Noodles

• 1 large farm fresh egg
• 2 tablespoons water
• 1 cup of flour
• 1/2 teaspoon salt

1. Stir together the egg water, salt and stir in half the flour and then dump it onto the counter and knead in the rest of the flour. You may need a little more.
2. The way my mom did it and I continue to do it. I cut it into strips, and with a clean scissor, I cut noodles, some small and others a bit bigger. No need to be perfect here. Doing it this way, you don't add a lot of extra flour into the soup.
3. Stir the noodles into the soup, bring to boil and boil a few minutes until the noodles are done.
4. Ladle it into bowls, and put a dollop of butter onto the top, serve with a bit of fresh cream.

Strawberry Ala Mode

It's our first long May Day weekend.
Victoria Day!
Invite a few friends and serve up a fresh strawberry shortcake.

How do you serve strawberry shortcake to a large crowd?

Instead of plating each one individually, I made it in a large fruit bowl.
You can use biscuit dough or your favorite shortcake recipe.

 I used my favorite sponge cake recipe.
Oh, how many of you know the difference between a sponge cake and an angel food cake?
Sponge cake only uses the fat from the egg yolk.
Angel food cake uses no fat. (egg whites only)

 Ingredients for Sponge Cake

• 9 eggs
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 1 1/2 teaspoons baking powder
• 1 1/2 cup flour
• 1 1/2 tablespoons cornstarch

• 4 pounds fresh strawberries quartered
• 1/2 cup sugar
• 2 cups whipping cream for topping, adding sugar to taste or you can use softened ice-cream.

Method

1. Mix eggs, sugar, vanilla and baking powder in your mixing machine at high speed for five minutes.
2. Slowly add flour and cornstarch and mix at slow speed till mixtures are combined.
3. Bake in a tube pan with a removable bottom.
4. Dust bottom of the pan with flour.  Do not grease an angel food cake pan, preventing it from falling when you turn it upside down.
5. Bake for 45 minutes at 350 degrees.
6. When baking is completed, remove from oven and turn upside down for about 40 minutes.
7. Remove cake from pan and lay on a rack.
8. I used a 4 1/2' x 13" pan (rectangular).  It's easy to cube and I can freeze what I don't use.
9. I always have a few extra pieces in my freezer. 

Strawberry Mixture

1. Cube and layer sponge cake in a glass bowl.
2. Combine sugar and strawberries and layer over the cubed cake.
3. Repeat this procedure 3 times, finishing off with strawberries on the top.
4. Swirl whipping cream till it reaches a high mound. 
5. Top with a few extra berries.
6. Prepare ahead of time, let the flavors juice together and chill in the fridge.

Have fun creating your own version.

Just in time for the long Victoria Day Weekend.

Bread for the Journey

In our small group this week we studied how to break down a Bible verse. To dissect it word for word, so we can come to a fuller understanding of Gods word rather than simply skimming over it. To meditate on the entire meaning of it, not just part of it.

Grace ~ a gift freely given to us by God, though we are undeserving of it.
Peace ~ freedom from an inner turmoil resulting with a sense of inner calm.
Abundance ~ a large quantity til  overflowing.
through ~ coming in one side and out the other of my entire being, going from head knowledge to heart knowledge.
knowledge ~ a keen awareness and comprehension gained by personal experience.
God ~ creator, ruler, authority over all
Jesus Christ ~ teacher
Lord ~ someone having influence

Now read the verse again, keeping these definitions in mind and really contemplating  them.

Make the verse personal. Which word stands out for you?

For me it is the word Grace and what it means in my own life. God freely gives it. It is a gift, because of His great love for me. It is lavished upon me, whether I deserve it or not. I don't always accept it.
Breaking the verse down word by word and taking the time to meditate on it makes me realize that Grace and Peace is a promise for me that will overflow in my life if I seek Him and get to know the triune God more intimately and make Him ruler over my life. ALL of my life. (Easier said than done).
It leaves me with hope, encouragement, reassurance that even in my failings, I am loved, forgiven as I get to know God / Jesus more intimately. That gives me comfort.

May Grace, and Peace abound in your life as you seek a closer relationship in Christ. Receive the gift, it is freely given.

Rhubarb Tart with Custard Topping

I use tart pans with removable bottoms instead of pie plates often for the ease of serving. A tart pan is perfect for tart or rich fillings when the flavour of your filling goes a long way. Rhubarb, lemon and rich chocolate are perfect for tarts. Tart pans are also easier to edge the pastry. All you do is press it over the edge and allow the excess to fall off over the side. If you want to make this tart for a larger group. .. use all the crust dough to fill a large cookie sheet with edges and double the filling and topping. You could half the recipe for the crust but it is very handy to have crust ready in the freezer and it only takes an hour or so to thaw on the counter.

Crust (use half for the tart)

• 2 1/2 cups flour
• 1 cup butter
• 1 teaspoon salt
• 2 egg yolks
• milk

1. Put both the egg yolks in a 1 cup measuring cup . . give them a quick stir with a fork and then add enough milk to make 2/3 cup.
2. In a food processor or large bowl, combine the flour and the salt.
3. Add the cubed cold butter and pulse until large crumbs form or cut in butter with a pastry blender.
4. Add the milk and egg mixture until combined.
5. Use half the crust dough to roll out and line a 10 inch removable bottom tart pan.
6. Wrap the remainder of the crust dough well in plastic wrap and seal in a heavy freezer bag and freeze for future use. . .unless you double the filling and topping recipe and bake it on a cookie sheet.

Filling

• 3 cups of thinly sliced rhubarb
• 3/4 cup white sugar
• 1/4 cup minute tapioca

Topping

• 1 cup sour cream
• 1/4 cup white sugar
• 1 egg yolk
• 1/2 teaspoon vanilla

1. Preheat oven to 375 F.
2. Combine the rhubarb, sugar and tapioca and arrange evenly over the crust.
3. Cover lightly with some foil.
4. Bake for 35 - 40 minutes or until the tapioca is nearly clear.
5. While the filling is baking stir together the topping ingredients.
6. Pour over the baked rhubarb filling and bake an additional 15 minutes or until set.
7. Serve with a scoop of vanilla ice cream.
8. If there are leftovers. . cover with a bit of plastic wrap and refrigerate.

Oma's Soft Cream Cookies

I recently made 6 times the recipe for a wedding event which gave over 700 cookies since it was one of the bride's favorite cookies and thought it would be a good Flashback Friday recipe. It is that time of year again where the home smells of sweet delights baking in the kitchen. If you like peppermint cookies, you can add 3 teaspoons of peppermint extract to make them peppermint cookies.

Some cookies are just a sweet reminder of days gone by, and I have fond memories of these soft and delicately sweet cookies. Do you remember these when you were growing up?

• 2 cups sour cream, or whipping cream
• 4 eggs
• 2 cups sugar
• 1 cup of margarine or butter
• 1 teaspoon vanilla
• 5 cups flour
• 2 1/2 Tablespoons baking powder (yes that is the correct amount)

1. Mix margarine sugar beating well
2. add eggs one at a time, beating well after each addition
3. mix in the vanilla
4. Mix dry ingredients together
5. add into the egg mixture stir alternately with the sour cream.
6. This dough is soft and should be in the fridge over night, so it can be rolled out easily the next day. When you roll out the dough, flour the counter and over the dough liberally because the dough is a bit sticky. 
7. Roll out dough on floured surface just over a 1/4" in thickness, into desired shapes.
8. Bake at 350 F for 10-15 minutes watching carefully not to brown. They taste best looking whitish.

You may choose to ice them when cooled with the following glaze.

Glaze
2 cups icing sugar mixed with cream til it is a thick but spreadable constancy.
Add a few drops of food coloring if desired.

Glazed Fruit Salad

With summer fruits filling the markets, it's easy and fun to make healthy meal choices. This hardly can be called a recipe, but it's a simple idea that dresses up a bowl of fruit.

I used the hollowed out pineapple shells as bowls, but you can use other fruit shells or just a bowl. The glaze will keep the fruit from turning brown.

Ingredients and Method

-8 cups assorted fresh fruit, cut into bite sized pieces (drained canned pineapple works well)

-1 19oz (2 cups) can peach pie filling.

In a large bowl cut up fruit and fold in the pie filling. Transfer well coated fruit into your serving bowl and enjoy.

Crunchy Baked Chicken Tenders

We had chicken dinner on Sunday.  It looked nothing like the Sunday chicken dinner that I grew up with...no stuffing, no mashed potatoes and no gravy. But there were delicious strips of lean chicken breast...moist and tender on the inside with a crunchy topping.  And while they were baking, I baked a pan of potato strips alongside.  In twenty minutes time, we had a healthy plate of chicken strips and oven fries in the comfort of our own home.  That is fast food at it's finest!

• 1 1/2 pounds chicken tenders (chicken breast strips)
• 1 cup buttermilk
• 1/2 teaspoon crushed red chili pepper
• 1/2 teaspoon garlic salt
• 1 1/2 cups panko bread crumbs
• 1 cup grated parmesan cheese
• 1/2 teaspoon salt 
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon black pepper

1. Mix buttermilk, crushed peppers and garlic salt together in a shallow dish (like a pie plate) and add chicken tenders...turning pieces to coat.  Cover and set aside to marinade for one hour or overnight.
2. Combine panko bread crumbs, parmesan cheese, salt, cayenne and pepper.  
3. Drain chicken tenders and roll in the bread crumb mixture, pressing to coat on all sides.
4. Bake on a rack (cooling rack) that has been placed on a baking sheet at 450°F for 15-20 minutes or until golden.

Serve immediately alongside oven baked fries, fresh veggies and dips of your choice. (Ranch and honey mustard pictured above).

Lemon Bars

These little bars have a flaky buttery crust topped with a lemon layer with just enough 'pucker power'.
If you've got a lemon lover, these just might be a perfect treat for them.

Butter Crust:

• 1 1/4 cup flour
• 2 tbsp powdered sugar
• 2/3 cup salted butter

1. Place all three ingredients into a food processor and pulse until mixture is crumbly. Alternately, if you don't have a food processor, using a pastry cutter cut cold butter into dry ingredients until the butter is very fine.
2. Press crust mixture into a 9x9 pan lined with parchment paper. Use the bottom of a cup to press crust really well into the pan. This is an important step. 
3. Bake in 350º oven for 15 minutes.
4. Make the lemon layer while the crust is baking, as you need to pour the lemon layer on when the crust is still hot.

Lemon layer:

• 3 eggs
• 1 1/2 cup sugar
• 3 tbsp lemon zest (from 3 lemons)
• 1/2 cup fresh squeezed lemon juice
• 4 1/2 tbsp flour
• 1/2 tsp baking powder

1. Beat together eggs and sugar until frothy.
2. Grate in lemon zest and then squeeze fresh lemon juice into a cup to measure 1/2 cup juice. Make sure there are no seeds in the juice. Add the zest and lemon juice into the egg and sugar mixture. Beat well.
3. Add flour and baking powder and beat until incorporated.
4. Once the crust has baked, immediately pour this mixture over the hot crust and put back into the oven to bake for another 20 minutes.
5. Remove and let sit until cool. Once cool dust with powdered sugar.
6. To cut, remove bars by carefully lifted the edges of the parchment paper and lifting the whole thing out of the pan. Cut bars to desired size.

You can store these in an air tight container for 3-4 days. 

This is my favourite grater/zester. It extremely sharp and gives a really nice delicate cut to the rinds of any citrus fruits. When grating citrus rind you only want to take off the outer skin, and not get down to the white layer of the fruit which is bitter to the taste.

Lemon Cheese Tarts

I had a bit of fun playing with pie pastry when I was making these tarts, but if you do not have time for that, you can use purchased frozen tarts. They work very well too. These "sweet" little lemon tarts
tell someone that you wanted to make something special for them.

Ingredients:

Crust: (or you favorite - great options on this blog)

• 1 2/3 cups flour
• 2/3 cups shortening
• 1 teaspoon salt
• 1/4 cup cold water

Lemon Cheese:

• 1/2 cup sugar
• 3/4 tablespoons cornstarch
• 3 egg yolks (yolk determines final color- free range eggs have darker yolks)
• 1/4 cup water
• 1/4 cup lemon juice ( about 2 lemons)
• 1/4 cup butter

Method:

Crust:

1. Cut shortening into flour and salt until crumbly. Stir in water, using fork and stir until combined. Shape into ball with a gentle quick knead. Divide in half. Roll out thinner than for pie crust.
2. Each half should make about 10 - 12 tarts. To determine the size of cutter, measure the tart/muffin cup, going down, across and up. I used mini tins and the cut-outs a little larger than the measurement. This allowed for a bit of folding to create the flower effect, which is totally optional. Bake at 400° F for 15 minutes.

 Lemon Cheese:

1. In a small pot, mix sugar, cornstarch and egg yolks until well blended.
2. Stir in lemon juice and water.
3. Heat on low-medium heat, stirring the whole time until mixture comes to boil and continue cooking, stirring hard for about a minute, until mixture is thick and smooth.
4. Remove from heat and stir in butter, one tablespoon at a time.
5. Cover with cling wrap. It is easiest to fill the tarts while filling is still warm. Refrigerate tarts. To keep crispy, do not cover. Just before serving, dust with icing sugar for a pretty effect.

Wondering what to do with the egg whites? They will keep in covered container in the fridge for several days and also freeze well. Try some individual meringues or a pavlova for another dessert.

  

A nice gift idea is to pour the hot lemon cheese into a sterilized, still hot, canning jar. Seal with new clean lid and allow to cool. When you hear the pop it is sealed. Wrap it up as a gift for a favorite cook. It's great on pancakes or lemon buns. (This recipe makes enough to fill 20 - 24 mini tarts or one 8 oz jar. Recipe doubles nicely too. Store in refrigerator.

Bread for the Journey

I wondered what I could share for Mother's Day and I settled on a prayer for the different stages we might all go through as mothers or in our experience with our own mothers.

Dear God and Father of all,

Thank you for mothers young and old. Thank you for your love and guidance as they raised us, loved us, and disciplined us. 

Lord give mothers of young children and babies the strength they need to make it through each day. Give them refreshment and joy despite their constant need to attend to others. Strengthen them with the hope of the future.

Lord, help those young mothers who have miscarried or whose babies have died in child birth. May they know you understand their sorrow and grief and give them friends and loved ones who can help them in their pain.
Lord, comfort those who have not been able to conceive and who grieve because they have not been able to have children. 

Lord help the mothers of teenagers. Give them an extra measure of understanding and love to see their children through this time that can be so challenging to their teens and to them as they watch the struggles that come with this age.

Lord help the mothers of adult children. Help them to be at peace with the journey they are on and trust God with their future. Help them to leave them in God's hands, knowing when to help and when to keep quiet.

Lord help our mothers as they age. May they continue to serve you and give guidance and encouragement to those younger than them.

Lord heal and comfort those who have been hurt or abandoned by their earthly mothers. In your healing may there be forgiveness instead of bitterness. May they accept and understand the extravagant love that you have for them despite the failures of their own mothers. 

 Lord comfort those who have lost their mothers and miss their touch on their lives. 

 

Lord may we all look to you in whatever stage of life we are in. May we rely on you, dear God, to bring us through whatever life on earth brings our way. May we always look to the hope of the future we have with you because of what Jesus accomplished for us on the cross.

Lord, if anyone reading this prayer has not been saved by putting their faith in you through Jesus Christ, I pray you have mercy on them and show them the way to peace with you through Jesus Christ. 

In Jesus' name I pray, Amen.

Boden Torte/ Fruit Flan

There are two recipes I really like to use, but this time I made my mom's recipe. The dough is like a soft cookie dough and doesn't get soggy with the fruit. I will post the other one sometime so you can decide which you would prefer, but the picture is of this recipe.

Cake Base:

• 1/2 cup sugar
• 3 tablespoons butter
• 1 tablespoon vanilla or omit and use one package vanilla sugar, by Dr Oetker
• 1 egg
• 1 cup flour sifted with
• 1 teaspoon baking powder
• 1/4 cup milk

1. Beat butter and sugar together till white and creamy
2.  Add egg and beat till mixed in. 
3. Fold in flour and baking powder.
4.  Add milk and mix until it holds together in a ball. 
5. Press dough into a well-greased Boden torte pan.
6. Wet your hands with a little water to keep the dough from sticking to your hands.
7. Bake at 350 F for 15-20 minutes or until lightly golden.
8. Fill with a variety of fruit and whipped cream, (my personal favourite is simply canned peaches and whipped cream)

.Glaze:

1. Take 1/2 cup of the fruit syrup if using canned. 
2. Bring it to a boil over medium heat with 1 tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavour disappears approximately 2 minutes. Cool slightly and spread over fruit.
3. Serve with a dollop of whipped cream and you have a lovely little dessert. Quick and easy.

If using fresh fruit I use a commercial glaze by Dr Oetker and follow package directions.

Cranberry Scones - Gluten Free

These scones are soft and moist on the inside and crispy on the edges with great flavor!
Your own favorite dried fruit can be substituted for the dried cranberries.

Ingredients

• 2 rounded tbsp. cottage cheese
• 1 egg
• enough milk to make one cup
• 1/4 butter
• 1 tsp lemon juice
• 3/4 cup german pancake mix (recipe found here - scroll down for the mix recipe )
• 1/4 Arrowroot starch
• 1 tbsp baking powder
• 1 tsp. xanthan gum
• 3/4 cup sweetened dried cranberries

Method

1. Mix together dry ingredients and set aside.
2. Put egg and cottage cheese into measuring cup and fill with milk to measure 1 cup.
3. Put into blender and mix until smooth.
4. Cut butter into flour mix
5. Add liquid to flour and mix together lightly.
6. Drop by tbsp onto baking sheet .
7. Bake for 20 minutes at 375' .. or until golden brown.

Rhubarb Slice

My mom made this slice every spring and I found it again in her recipes.

It is not overly sweet and slices up nice and neat.

You will need only 1/3 of this recipe for pastry.  The rest can be flattened into discs and wrapped in plastic wrap and frozen in zipper bags until you need one.  Then simply thaw at room temperature and use to make your favorite pie.

Dorothy's Pastry





• 5 cups flour
• 4 teaspoons brown sugar
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 pound lard
• 1 egg
• 1 tablespoon white vinegar
• water

1. Measure the flour, brown sugar, salt and baking powder into a large bowl.
2. Cut in the lard with a pastry blender or two knives until the mixture is like large oatmeal.
3. Put the egg into a 1 cup measuring cup. .beat it to break it up.
4. Add the vinegar to the cup and then fill with water to the 1 cup line.
5. Slowly stir the egg mixture into the flour mixture with a fork until just combined.
6. Turn out onto a floured counter and knead a few times to bring it together into a ball.
7. Divide into three and wrap in plastic wrap and refrigerate for an hour.
8. You will only need 1/3 of this recipe for a 9X13 pan but you can also triple the recipe and put it into a cookie sheet or else freeze the remaining pastry for your next double pies.

To make the Rhubarb Slice

• Pastry dough
• rhubarb

1. Roll out one 1/3 of the pastry into a rectangular shape that will fit into a 9X13 pan.  You can double this to make it into a cookie sheet.  Leave one inch sides up the side of the pan.
2. Dice enough rhubarb to make 3 cups. Spread the rhubarb evenly in the pan.  If you have a sweet tooth..sprinkle the rhubarb with a bit of sugar..maybe a few tablespoons.

Topping

• 2 eggs
• 1/2 teaspoon salt
• 1/3 cup flour
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon baking powder

1. Put all the topping ingredients in a blender in order given and process until smooth.
2. Pour over the rhubarb and  trim the excess pastry to still allow for the batter to rise...about 1/2 inch  Bake on the bottom 1/3 of the oven at 375 for 30 minutes or until the crust and the topping have evenly browned.
3. Allow to cool before slicing.

Cowgirl Salad

I don't know where salads get their names from, but this one is inspired by one I had in a restaurant, so I'll call it by the same name. You can add chicken to it, but it's a wonderful lunch served with Judy's Savory Cheddar Scones.

Ingredients: (for 2 extra large or 4 medium salads)

• 8 cups mixed greens
• 1 cup shredded red cabbage 
• 1 cup cooked edamame beans (cook 5 minutes in minimum amount of water)
• 1 cup dates, chopped
• 1 cups candied walnuts*
• 1 cup cherry tomatoes
• 1 cup feta cheese

Sweet Vinaigrette Dressing:

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon freeze dried cilantro or parsley (or fresh)
• 1 tablespoon mayonnaise
• 1/8 teaspoon cumin
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. Layer salad ingredients in a large bowl or on indivitual plates.
2. Whisk or shake all dressing ingredients together.
3. Drizzle on top or mix into salad. 

*To make candied walnuts: Place nuts in a small fry pan. Sprinkle with 2 Tablespoons brown sugar. Stir over medium heat until sugar melts and sticks to nuts. Remove to a small bowl to cool. 

Rhubarb Meringue Pie

I remember as a young girl pulling out long stocks of pink rhubarb from the garden, washing it and then asking for a little dish of sugar to dip it in.  A wonderful treat.

Rhubarb is the first fruit you can find coming up in the spring. If you have always wanted a rhubarb plant, but don't have the room in your yard, plant it in a big barrel or planter. I have had great success that way. Add lots of compost and you will have rhubarb to share.

When I only have enough dough for a single crust pie, I add a crumble or meringue topping.

There are many good pie crust recipes to choose from here on the blog. I use the one on the Tenderflake box. The nice thing with that recipe is it makes enough for a number of pies. I make the whole recipe, use what I want, divide the rest, flatten pieces into discs, wrap and freeze. When you need a pie crust all you do is thaw a disc roll it out and you are ready for another pie.

Ingredients:

• 1 unbaked pie crust
• 6 cups fresh or frozen rhubarb (if using frozen allow to sit until almost thawed)
• 1/3 cup flour
• 3/4 cup sugar
• 1/2 tsp nutmeg
• 2 eggs -separated
• 2 tbsp sugar (for meringue)
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla

Method:

1. Prepare and roll out pastry for a single crust pie.
2. In a large bowl mix sugar, flour, and nutmeg together. Separate the eggs and add the yolks to sugar mixture. Using a fork blend together and then stir in rhubarb.
3. Transfer rhubarb into the pastry shell and bake at 375º for 35-45 minutes.

Meringue:

1. Beat room temperature egg whites until they begin to get frothy. Gradually add sugar, cream of tartar and vanilla and beat until mixture is thick and glossy. Once fruit pie is cooked, pile the meringue on top of hot fruit creating peeks with the back of a spoon.
2. Return pie to oven and bake meringue until golden. About 8-10 minutes. Stay with it so it doesn't get too brown.

Tips for perfect Meringue:

1. Let egg whites stand at room temperature for 30 minutes before beating. This will allow for better volume.
2. Make sure your bowl and beaters are clean and dry.
3. Add the sugar gradually as soon as mixture begins to froth.
4. To prevent the meringue from weeping, top the pie while it is still very hot. This helps the underside of the meringue to cook at the same rate as the top of it.

More than a Basic Platz Mix

This is a follow up on the recently posted a Basic Platz mix to share ideas on how to mix a few more quick snacks. Click here for the recipe of the mix. Although buttermilk is a preferred liquid to use in these recipes, you can also use milk OR a combination of milk and yogurt or milk and sour cream.

Cherry Platz

• 3 cups basic Platz mix
• 1 egg
• 3/4 cup buttermilk
• 1/2 can cherry pie filling
• 1 cup mix and 2 - 3 Tbsp cream for crumb topping 

1. Using a fork, whisk egg, blending in the buttermilk. Continue to use fork to stir the wet into 3 cups dry mix. Keep stirring until blended.
2. Spread into 9 x 9 inch greased pan (for a lower cake you can use 9 x 13 pan)
3. Spread with cherry pie filling
4. Make crumbs, using your hand to mix and crumble on top.
5. Bake at 350 F for 35 - 40 min. (to make a large cookie sheet size Platz, double the recipe)

Coffee Cake

• 2 cups basic Platz mix
• 1 egg
• 2/3 cups buttermilk
• 1 tsp vanilla
• 1/3 cup mix, 1/3 cup brown sugar, 1 tsp cinnamon, 1 Tbsp milk for crumb topping

1. Using a fork, whisk egg, blending in the buttermilk. Continue to use fork to stir the wet into 2 cups dry mix. Keep stirring until blended.
2. Spread into greased 8 or 9 inch round pan.
3. Top with cinnamon crumbs.
4. Bake at 375 F for 30 - 35 minutes. Serve plain or with whipped cream.

Muffins

• 3 cups basic Platz mix
• 1 egg
• 1 cup buttermilk
• 1 - 1 1/2 cups berries or 1/2 can cherry pie filling
• coarse sugar, optional

1. Using a fork, whisk egg, blending in the buttermilk and vanilla. Continue to use fork to stir the wet into dry mix. Keep stirring until blended.
2. If using fruit, such as blueberries or cranberries, gently fold in the fruit and scoop into 12 lined muffin tins. (10 if you want them large) Sprinkle with coarse sugar - optional.
3. If using pie filling, fill 12 lined muffin tins half way, add a tablespoon of filling and top with another tablespoon or so of batter. ( 10 if you want them large) Sprinkle with coarse sugar - optional.
4. Bake at 375 F for 20 - 25 minutes.

Bread For The Journey

We are encouraged in the Psalms to exalt the Lord together.

During the week, while I walk I listen to praise and worship music and I listen to podcasts where God's word is proclaimed but on the weekend, I go to church with other believers to worship the Lord.

I'm glad that I can view my church messages online when I occasionally am not able to physically be with our church but something is missing when I view it alone.  

The church is the people who come together to greet one another, encourage one another, serve one another, pray with one another, love one another,  study God's word with one another, sing with one another, have communion with one another, instruct one another and even hold one another accountable.  These are things I can't do alone.  I need .... "one another".

God gave us a precious gift when he gave us the church!

May you be blessed today as you worship with one another! 

Jelly Roll

I pulled this recipe out of my mom's recipe book not that long ago
knowing it would be a hit. My husband is not a big dessert lover,
but mom knew that this was one he would enjoy.
After the first bite, we both said at the same time...
"this tastes just like being at mom's".

• 6 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla or lemon extract
• 1 1/2 cups white sugar
• 1 1/2 cups flour, sifted twice
• 1 1/4 cups jam

1. Beat together very well, eggs, baking powder, and salt until creamy yellow and thick.
2. Gradually add sugar, beating well.
3. Sift flour several times. Add sifted flour to egg mixture and gently fold together until all the flour is incorporated.
4. Line a 13"x18" baking sheet with wax paper. Lightly rub it with softened butter and then sprinkle it sparingly with flour. Pour batter into the pan.
5. Bake in 350º oven for 25-30 minutes. The cake will be light in colour and spring back when gently touched in the centre, or toothpick inserted comes out clean. Do not over bake.
6. Immediately invert onto a clean cotton tea towel that is generously sprinkled with powdered sugar. Pull off wax paper.
7. Working quickly spread jam over hot sheet cake and starting at the short end, roll hot cake using the tea towel to help roll. Some of the jam may run out the ends...not to worry.
8. Once you have it rolled up, keep the tea towel over it and 'tuck it in'. The steam from the hot cake helps to keep the cake moist as it cools.
9. As soon as the cake has cooled remove the towel and place on a serving tray. Dust with more powdered sugar.

Roasted Rhubarb Sweet Rolls

Roasting your rhubarb for sauces or fillings gives the rhubarb a wonderful texture and improves the flavour over a rhubarb sauce cooked on the stove top.

By roasting the rhubarb, the pieces retain their shape instead of turning to mush.

These sweet rolls are moist and bursting with flavour. The addition of the leftover rhubarb syrup in the glaze adds a natural pink hue and flavouring.

Roasted Rhubarb Filling

• 8 cups diced rhubarb (about 1/2 inch dice)
• 1 cup sugar

Sweet Roll Yeast Dough:

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

Sprinkle for Rolled out Dough

• 1/2 cup sugar
• 1/2 cup flour

Glaze

• icing / powdered sugar enough to make a pourable glaze (about 4 cups)
• syrup from roasted rhubarb (about 1/4 cup)
• additional milk as necessary

1. Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting.  You will end up with about 4 cups.
2. Roast in a 350 F oven for about 45 minutes to one hour.  Remove from oven to cool until needed.
3. In a large mixing bowl or the bowl of your kitchen machine, place warm water and yeast and allow to proof about 10 minutes.
4. Add the eggs,  soft butter, sweetened condensed milk, and salt.  Stir in the flour until stirring becomes too difficult and then turn out onto a floured surface and add the remaining flour, 1/2 cup at a time  until it is smooth and elastic.  Alternately, use the dough hook according to your dough machine instructions.
5. Turn into a large greased bowl, turning to moisten with fat and cover with with plastic wrap and a tea towel.  Allow to rise until double in bulk, about an hour.
6. Combine the 1/2 sugar and 1/2 cup flour
7. Roll dough into a 12 X 36 inch wide rectangle and sprinkle with the flour/sugar mixture.  Using a slotted spoon, transfer rhubarb to the dough, spreading fairly evenly.
8. Roll up jelly roll style and divide into 36 rolls in three 9 X 13 parchment paper lined pans.
9. Cover with tea towels and allow to rise another hour.
10. Bake at 350 about 20 minutes, until the tops are golden brown.  Cool 10 minutes while making glaze. Drizzle with glaze and serve.  

These rolls can be frozen and then thawed at room temperature before serving.

Sour Dough Health Bread

My love for breads keeps me trying new variations and I was pleasantly surprised how easy this one was,
adapted slightly from a recipe my mom used to make. I'm not sure if one could actually classify this bread in the sour dough category, as it does not need starter, but it's the name it was passed down with.  You will notice this recipe calls for buttermilk, which I sense some people still cringe at, thinking it sounds fatty. The truth is, buttermilk has no butter in it and has the same probiotic benefits as yogurt. If you like, you can mix yogurt and low fat milk. Also, if you do not have all of the different types of grains called for, you can replace with others you have, such as rye, flax-seed or more whole wheat. Should you enjoy trying different breads, purchase some of these healthy fillers and keep them in the fridge or freezer. Even whole wheat is best kept refrigerated if you do not use it regularly. This bread rises overnight.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 cup bran
• 1/2 cup oat-bran
• 1/2 cup oatmeal
• 1/2 cup wheatgerm*
• 1/2 cup cracked wheat (or more oatmeal)
• 1 Tbsp salt
• 1 Tbsp instant yeast
• 1 Tbsp sugar
• 2 cups buttermilk
• 1 cup hot tap water
• 2 cups unbleached white flour (added next day)

Method:

1. Stir first nine dry ingredients together in a large mixing bowl.
2. Add buttermilk and hot water, stirring well. Cover with a tea towel and plastic bag, making sure there is room to rise. Let sit overnight at room temperature.
3. Next day, stir in white flour 1/2 cup at a time, kneading in the last of it by hand until dough is smooth. Use a bit more flour if necessary to get a non-sticky ball.
4. Cover and let rise 1 - 1 1/2 hours.
5. Divide in half. On floured surface or surface sprinkled with flour and oatmeal, pat out to 12 X 8 inches and roll up, jelly roll style. 
6. Place on parchment lined cookie sheet. Cut slits on top with serrated knife.  Cover and let rise 30 - 45 minutes. Optional:  just before putting in the oven, brush with egg wash** and sprinkle with oatmeal.
7. Bake at 375 F for 35 - 40 minutes. Cool on wire rack. 

* for nutritional value info and other ideas on how to incorporate wheat germ into your diet check here

**egg wash - whisk 1 egg with fork or whisk, adding in a Tbsp or two of milk or water,  until well blended.

Roasted Rhubarb Scones

These scones are so delicious and beautiful and fit for the prettiest teas and yet simple to put together for a quick coffee if you have your rhubarb roasted and ready in the refrigerator.

I usually keep a container of roasted rhubarb in our refrigerator for a week to put over vanilla yogurt, 

or to add to scones or over ice cream for dessert.

Roasted Rhubarb 

• 8 cups diced rhubarb (about 1/2 inch dice)
• 1 cup sugar

1. Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting.  You will end up with about 4 cups.
2. Roast in a 350 F oven for about 45 minutes to one hour.  Remove from oven to cool until needed.
3. Refrigerate the Roasted Rhubarb that you are not needing for scones.

Scone Dough

• 2 1/2 cups flour
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 cup buttermilk
• 1 egg

1. Preheat oven to 400 F.
2. Stir together dry ingredients in a bowl.  Cut butter into dry ingredients with a pastry blender.
3. Stir together buttermilk and egg and gently stir into flour mixture.
4. Turn out onto a floured surface and knead a few times.  Shape into a long rectangle about 1/2 inch thick.  (the exact measurement doesn't matter, as long as  you can fold the dough over twice.
5. Using a slotted spoon (leaving most of the liquid behind) place roasted rhubarb along the center 1/3 of dough.  Fold the bottom third of dough on top of rhubarb and add more roasted rhubarb on top.  Fold the top third of dough over the center, covering the roasted rhubarb.  
6. Cut into triangles and form into a circle with the sides not quite touching  on a parchment paper lined baking sheet. 
7. Bake for 15 minutes or until tops are lightly browned.
8. While still warm, drizzle with glaze.

Glaze

• 2 cups icing / powdered sugar 
• a few teaspoons of syrup from roasted rhubarb 
• additional cream to make a smooth runny glaze

1. Combine ingredients and pour over scones while they are still warm.

Rhubarb Streusel Pie

One of the best tastes of spring is rhubarb pie. Rhubarb is now ready for the pickin' in gardens everywhere, so don't miss out. I have used the same rhubarb pie recipe for ever but this year I thought I would try a streusel topping. Just for a change. You can bake the filling in a traditional double pie crust if you prefer.

Rhubarb Streusel Pie

• 1 unbaked 9 inch pie shell
• 4 cups rhubarb, cut in 1/2" lengths
• 1 1/3 cups sugar
• 1/4 cup flour
• 2 eggs, slightly beaten
• 1/2 teaspoon nutmeg

1. Combine sugar, flour and nutmeg. Add to eggs and beat. Stir in rhubarb.
2. Pour into pastry lined pie plate.

Topping:

• 1/4 cup oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup butter

1. Mix topping ingredients until crumbly. Sprinkle evenly over pie.
2. Bake at 425F for 15 minutes.
3. Reduce heat to 350F and bake about 40 minutes longer...until rhubarb is cooked and topping is brown.
   
   

Serve warm with a scoop of premium ice-cream.

Poached Tomato Eggs

This is one of my father in law's recipes.

In our early years of marriage my mother in law ran Murchies Tea Room in Victoria. Chef Vincent Parkinson was the chef and took this recipe that Dad shared with him, and served it in the restaurant. I'm sure Vince perfected the recipe with his expert culinary skills and taste, but Dad's original recipe is wonderful.

In the menu at the tea house this was called Poached Eggs Oaklane.

Ingredients:

-4 cups chopped tomatoes (I like to use beef steak tomatoes, but any will work)

-1/4 cup chopped fresh basil (or use 2 tsp dried basil)

-1/2 cup butter

-salt and pepper

-4 eggs

-toast, very crispy

Method:

In a heavy skillet, melt butter and add chopped tomatoes. Cook over medium heat until tomatoes begin to cook down. Add the basil and continue to cook until tomatoes are very soft. Turn down and simmer for 20 minutes. Add salt and pepper to taste.

Once the tomatoes are cooked down, crack eggs into the tomato basil mixture and poach to your desired likeness.
While eggs are poaching place a lid over to help set the yolk.

When the eggs are poached to your likeness, using a large flat spoon transfer onto toast.

Serve with fried potatoes, bacon or sausages.

Bread for the Journey

Let your unfailing love surround us, Lord,
    for our HOPE is in you alone.

Psalm 33:22

So often in our conversations the word "hope" is part of it. I hope you feel better, I hope you get the job, I sure hope I get a better sleep tonight, etc. 

 According to the webster dictionary the meaning of hope is a feeling of expectation and desire for a certain thing to happen. As a Christ follower, I know the meaning of hope is beyond what the dictionary offers. Our hope lies with God alone, that HE is in all our circumstandes, even when we can't see Him or feel Him. Imagine how powerful our prayers are because of that Hope we place in God. Life doesn't always turn out as we hope for, does it? Challenging, unpleasant and unwanted things happen in life. May we find our true HOPE in the Him alone. 

“Find rest, O my soul, in God alone; my hope comes from Him. He alone is my rock and my salvation; He is my fortress, I will never be shaken.” Psalm 62:5-6

Roast Beef and Fried Egg Sandwich

Saturdays my mom often made a breakfast style meal for supper, along with a cup of tea. I learned how to make this Sandwich in Grade 8 Home Economics class. Do they still have those classes in school today? I was so impressed that I learned something new and it was something I could actually make for my family, I made it that very weekend. A great way to use up leftover roast beef.
I will give you the list of ingredients, and you make your sandwich according to how many you are feeding. For one sandwich you need  the following -

• toasted bread or bun of your choice
• mayonnaise
• your favorite mustard
• 1 small onion, caramelized (thinly sliced and fried slowly on low heat in a bit of butter or oil until you have a deep brown color)
• 1 fried egg
• leftover roast beef or store bought sliced cooked roast beef that you can purchase at the deli counter
• cheese

Voila, with some pickles on the side that is all you need. Enjoy.

Flash Back Friday ~ Cream Puff Dessert

This cream puff dessert is quite a popular dessert. It serves a crowd and some will want to come back for seconds so you probably won't end up with any leftovers. My sister shared this recipe with me many years ago and I have shared it with many as well. It's like cream puffs but in a pan.

Base:

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 5 eggs

1. In a medium sized saucepan bring water and butter to a boil.
2. Mix flour into water and butter mixture and stir until the flour is mixed in and it forms a ball. Remove from heat.
3. Add eggs, one at time and beat until smooth and satiny. This is a bit of a workout on the arm so if you have someone else in the house ask for a hand, or would that be an arm. I use my electric hand held mixer.
4. Spread on a large greased cookie sheet, one that has edges. My pan size is approx 13 inches x 17 inches.
5. Bake in a 425º for 15 to 20 minutes until golden in color.
6. Once baked it will have a bumpy look, don't worry, that is how it should look. With your hand, very gently press those down those bumps just a little. They will deflate on their own a little as well.
7. Cool.

Filling and topping: 

• 1 / 250 g (8 oz) package cream cheese
• 1 box, 153 g (6 serving size) instant vanilla pudding
• 1 3/4 cups whipping cream (whipped and sweetened, I made a small change from the original recipe, instead of 1/3 cup icing sugar I used 3 tablespoons icing sugar and 2 teaspoons vanilla)
• Chocolate sauce for drizzling

1. Beat softened cream cheese until smooth and creamy.
2. Prepare pudding as per box instructions.
3. Whisk together pudding and cream cheese until smooth, spread on cooled base.
4. Top with whipped cream and drizzle with chocolate sauce. Drizzle chocolate sauce in lines up and down the length of the pan then the opposite way to give you that wavy look. Refrigerate till serving time.
5. This is delicious as is but you can add bananas or other fresh fruit if you desire which would be added before the whipped cream.

Apple Caramel Tortillas

A friend shared this easy apple dessert with me. We really liked it. How can you go wrong with an apple dish of any kind? And if you think this is delicious the day you make it, just wait till the next day, it's even better. The tortillas become softer as they sit in the sauce. If you have any leftovers just cover the pan with plastic wrap and refrigerate. You can have it for breakfast the next morning with a slice of cheese instead of ice cream.
I really want to try this with rhubarb and peaches when they are in season.

Ingredients:

• 4 cups medium size apples, peeled, cored, and chopped
• 1 teaspoon lemon juice
• 1/3 cup sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 6 flour tortillas (8 inch)
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup water
• 2 teaspoons vanilla

1. Place chopped apples in a medium saucepan, stir in lemon juice.
2. Whisk together sugar, flour, and cinnamon, stir into apples.
3. Over medium high heat, cook apples, stirring frequently until apples are barely tender. Set aside to cool.
4. Place half a cup of cooked apples on a tortilla. Roll up, tucking in the sides and place in a greased 9" pan. Repeat with each of the tortillas. They will be a tight squeeze in the pan but that's okay.
5. In a saucepan over medium heat bring to boil butter, brown sugar, and water, stirring constantly. Reduce heat and simmer for 3 minutes, stir in vanilla.
6. Pour over tortillas and let stand for 30 minutes.
7. Bake in a 350º oven for 30 minutes, or until the tortillas look golden in color.
8. Serve warm with ice cream. Spoon some of the caramel sauce from the pan over the ice cream. 

I

Creamy Chicken Piccata with Mushrooms

This tasty chicken dish is a take off of some dishes I've enjoyed at Olive Garden.  Dare I say this one turned out even better? Basically you can't go wrong with thin slices of chicken dredged in flour and cooked in a cream sauce.

Ingredients:

• 3 boneless, skinless chicken breasts
• Salt and pepper to taste
• zest from 1 lime, divided
• 2 Tbsp butter
• 2 Tbsp olive oil
• flour for dredging (1/2 cup)
• 2 cups fresh mushrooms, sliced or 1 can sliced mushrooms
• 1 clove garlic, crushed
• 1/2 cup apple juice
• 1 cup half and half cream
• 1 tsp (chicken) better than bouillon or (1 cube)
• 1/2 tsp fine, dried thyme or more if fresh
• parsley, lime slices for garnish

Method:

1. Hold each chicken breast standing on it's side and slice lengthwise, twice, to make 9 thin slices. This works best if the meat is barely thawed/from frozen. 
2. Season with salt, pepper and a sprinkle of lime zest (about half)
3. In large skillet, melt 2 Tbsp of butter with the olive oil over medium heat. 
4. Dredge chicken pieces in flour and add to skillet to cook each side until lightly browned, about two minutes on each side. 
5. Remove chicken from skillet. Continue with second round if needed. 
6. To drippings in pan add sliced mushrooms, scraping up brown bits, and cook until tender or starting to brown slightly. Add garlic, stirring for a minute and then the apple juice. Cook several minutes, adding bouillon flavoring.
7. Add cream, left over lime zest and thyme according to taste. Return chicken to skillet and simmer for five minutes. Serve with 250 g spaghettini. Serves 4 adults