Cool Lime Cake

Summer lends itself to a quick cake that keeps well in the refrigerator and tastes wonderfully cool on a hot day.  

• 1 white cake mix baked according to directions.  I made mine in a 6 inch pan and reserved a bit of batter for a few cupcakes. This cake would work really well in a 9 X 13 pan.
• 1 can sweetened condensed milk
• 1/2 cup of fresh lime juice. . .about 4 small limes
• 2 cups of whipping cream divided 
• a few drops of green food coloring if desired

1. Combine the sweetened condensed milk, the lime juice and 3/4 cup whipping cream. 
2. Set aside 1 cup of filling for the frosting.
3. Use the end of a wooden spoon to poke holes at 1/2 inch intervals in the cake. .nearly to the bottom but not through the cake.  Pour filling over the cake and work into the holes.
4.  Whip the remaining whipping cream until soft peaks form. Add the few drops of green food coloring and the remaining filling and whip together until it is a spreadable consistency.
5. Frost the cake and chill until serving time.

Bread For the Journey

Sunflowers.

This unusual variety of sunflower was growing in a friend's garden.  

We're most familiar with the bright golden yellow sunflowers but they come in all shades

 from dark amber to this pale yellow green.

 I wish I could find the picture we took years ago of sunflower fields 

stretching as far as the eye could see. 

Each of the thousands of sunflowers had it's bright yellow head facing the same direction.

 This is one thing that has always fascinated me about sunflowers. 

They lift their heads to face the sun.   

They've been created to follow the sun. 

As the sun rises in the east and courses overhead to set in the west, 

sunflowers turn their heads to fully capture as much light as they can.  

They do it instinctively. 

You always see them in the best light because the full light of the sun is on them 

Their beauty is magnified by the bright summer sun.

 We can learn a lesson from these lovely flowers.

If we follow the course Christ sets,
if we turn our faces constantly in the direction of the Son,
our lives will be full of light, with no shadow or turning.

When Moses spent time with God, he came away with a radiant face.  

There was no doubting Who he had been with.

When we spend time with God, when we study to please Him and follow Him,

 we will reflect that radiance to those around us.

Psalm 43:3

O send out Your light and Your truth, let them lead me; Let them bring me to Your holy hill And to Your dwelling places.

Psalm 143:8

Let me hear Your lovingkindness in the morning; For I trust in You; Teach me the way in which I should walk; For to You I lift up my soul.

Peanut Butter Rice Krispie Bars

 Happy 4th of July to all our U.S.A. Readers! I'm sharing this old time favorite recipe that has been circulating for years and that many of you might be familiar with. This is a picnic, potluck and barbecue favorite!

Ingredients

• 1 cup sugar 
• 1 cup Karo Light Corn Syrup 
• 1 cup Creamy Peanut Butter
• 6 cups Rice Krispies
• 1 cup Butterscotch Chips
• 1 cup of Semi-Sweet Chocolate Chips

Method

1. Bring 1 cup sugar and 1 cup Karo light syrup just to a boil mixing well. 
2. Take off heat and add 1 cup peanut butter and mix till smooth.
3. Add 6 cups Rice Krispies and mix till all the Krispies are coated well.
4. Put this mixture into a well greased 9×12 pan and press down evenly into the pan. 
5. Empty chips into microwaveable bowl and microwave at 3-30 second intervals, mixing well after each 30 seconds. 
6. Mix together till smooth. 
7. You can use the double boiler method to melt your chips if you prefer. 
8. Pour entire mixture on top of the pressed down Rice Krispies and spread to cover.
9. Cool, cut and enjoy.

Raspberry Cake

I love Flashback Fridays...it's fun to see how things have changed over the years and we get to post yet another tried and true recipe.  This will be one of those that is seasonal and you will want to try it this month while we have the fresh raspberries. This cake is sure to give you the royal raves as you whip it up and share it with a large scoop of ice cream.

"My walking partner phoned this morning and said she needed a day to catch up. Fair Enough!

I totally agreed and while we were quickly talking about our activities, I told her I needed a quick fix for coffee. "Do I run to town or make something?" She responded, "Do you have raspberries?"

"I sure do." Thanks, Laurie for this suggestion."  (July 2008)

We enjoy this recipe every year during berry season.

Raspberry Cake

• 1/3 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoons vanilla
• 2 cups flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 4 cups fresh raspberries

Method

1. Heat oven to 375.
2. Cream your margarine, sugar, eggs and vanilla.
3. Sift flour, baking powder, salt and add to creamed mixture.
4. Mix with hand mixer until texture is light and fluffy.
5. Add milk and vanilla, beating well after each addition. (enough milk so it is spreadable)
6. Spread cake batter into greased 9x13 greased pan.
7. Add about 4 cups of fresh raspberries on top of the cake.
8. Bake in the oven for 30 minutes.
9. Remove from oven and cool for 5 minutes

Glaze

1.  1 1/2 cup icing sugar
2. 1 tsp vanilla
3. 3 tbsp cream or milk.
4. Mix ingredients together until smooth and drizzle over cake.
5. Add a scoop of ice cream and you are ready to go! 

 
 Little did I know 8 years later, that  I would have a little princess helping me pick these berries.  Thank you Ivy!

Rollkuchen

 
Rollkuchen are a tasty, deep fried pastry that are a wonderful accompaniment to cold watermelon on a hot summer day.  How well I recall childhood picnics with big tubs of fresh Rollkuchen.  Let's just say that eating them is rather like eating peanuts...you can't stop at just one! Sometime over the years, Rollkuchen became paired with Roger's Golden Syrup (definitely a Canadian thing) on my table; they make a great team!

My mother-in-law made the best flaky, crispy Rollkuchen. Mine never quite measured up, so I have always made the thicker, softer variety and they have become a family favorite. Hers were all uniform in shape; mine are rather 'free-form'. Each recipe seems to differ slightly but I've never met a Rollkuchen I didn't like!

Rollkuchen

• 5 - 6 cups / 1150 - 1350 ml flour
• 3 teaspoons / 15 ml  baking powder
• 1 teaspoon / 5 ml salt
• 4 eggs
• 1 cup / 250 ml sour cream
• 1 cup / 250 ml milk

 

1. Combine 5 cups / 1150 ml  flour, baking powder and salt.
2. Beat eggs, sour cream and milk together and add to dry ingredients
3. Continue to add flour to form a soft dough ... usually about 1/2 cup more.
4. Allow the dough to chill for an hour or two before rolling, for easier handling.
5. Divide the dough in half and roll out quite thin on a floured board ... if you prefer them soft, then not quite so thin.
6. Cut strips of dough about 2x4 inches / 5x10 cm ... with two slits cut in center of each.
7. Stretch the pieces somewhat before dropping into the hot oil.
8. Fry in deep hot oil over medium heat until golden on one side. Turn and brown the other side.
    

The rollkuchen puff up beautifully while cooking and are really mostly air pockets by the time they are ready to eat. A totally a healthy choice!  Who am I fooling?

Serve with cold watermelon and Roger's golden syrup.  Grilled farmer sausage is also a nice touch!

Canada Day Cake

God Keep Our Land...

I thought a Bodentorte which we have posted recipes before here on our blog would be a beautiful canvas to showcase the local berries that are ripe and available at farm markets in the Fraser Valley.

While I was baking this cake I thought of how I have always taken for granted how easy it is for us to make a cake here with fresh fruits that pair beautifully with our flag.

If I lived in the US...I'd toss some blueberries in with this and I'd instantly have a perfect July 4th cake.

Happy Canada Day!

Auntie Betty's Torte 

• 1 tablespoon butter
• 6 tablespoons milk
• 3 eggs (room temperature)
• 1 cup sugar
• 1 cup flour
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract

1. Preheat oven to 350.  Place butter in Bodentorte pan and place in oven just until butter melts. Remove from oven and use a brush to evenly spread butter around the bottom and sides of the pan.  
2. Heat the milk in a small saucepan until just beginning to bubble, remove from heat and cool to room temperature.
3. If your eggs are not room temperature, place them in a glass of warm water for a few minutes. Combine the eggs and sugar in a mixing bowl and whip on medium speed while you measure the dry ingredients. If you don't have a stand mixer, whip the eggs and sugar for 2 minutes.
4. Combine the flour and baking powder and sift into the egg and sugar mixture.  Stir gently to combine along with the vanilla.
5. Pour into the Bodentorte pan and place in the center of oven.
6. Bake for about 20 minutes or until golden brown and center tests done when a toothpick is inserted.
7. Cool for 10 minutes and then flip over onto a serving plate.  You may need to gently use a thin knife to ease the cake out.  

Custard Layer

• 1/3 cup sugar
• 2 tablespoons cornstarch
• dash salt
• 2 egg yolks
• 1 1/2 cup milk
• 1 teaspoon vanilla
• 2 tablespoons butter

1. Combine the sugar, cornstarch and salt in a small saucepan or microwave-safe bowl.
2. Stir in the egg yolk and milk and whisk to remove lumps.  Stir over medium heat or heat at 2-minute intervals in the microwave until thick and bubbly.
3. Add vanilla and butter and stir to blend.
4. Stir every few minutes until warm to touch.  You can also place plastic wrap over surface and set aside to avoid a skin from forming on the surface.
5. Once room temperature, spoon into the Bodentorte.

Berry topping and Glaze

• 2 1/2 pints fresh berries
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/3 cup water

1. Wash and dry berries.  If berries are small, arrange in a symmetrical pattern over the custard.  If they are larger, slice and arrange in a pattern.
2. Crush 2 cups berries or put in food processor. 
3. In a small saucepan, combine sugar and cornstarch, add water and crushed berries.
4. Cook over medium heat until it comes to a boil.  Remove from heat and put through a sieve to remove seeds.  Set aside until it comes to room temperature and then carefully drizzle over berries.  Chill until ready to serve.

Serve with sweetened whipped cream.

Serves 8.  

Breakfast Cupcakes

If you enjoy having quiche or omelets on occasion...here's a crustless quiche that is made in a muffin pan. Though my recipe called for a crust made of shredded hashbrowns and baked until golden, I decided to stir the hashbrowns in with the rest of the ingredients (just like Betty's farmer sausage quiche in the original Mennonite Girls Can Cook cookbook)....and it worked like a charm!

• 6 eggs
• 2/3 cup milk (or half and half)
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 12 slices bacon, crisply fried and crumbled
• 3/4 cup of finely chopped sweet peppers (red, green or yellow)*
• 1/4 cup minced red onion or chopped onion greens
• 1 1/2 cups frozen hashbrowns (defrost slightly to eliminate large chunks)
• 1 cup white cheddar cheese, shredded (or your favorite cheese blend)

*Substitute veggies as to preference. Mushrooms and spinach are also great additions.

1. Heat oven to 350°F. 
2. Generously oil 12 muffin cups.
3. Beat eggs slightly; add milk and seasonings and blend well.
4. Stir in remaining ingredients.
5. Spoon egg mixture into prepared muffin cups.
6. Bake until golden brown or toothpick inserted in center comes out clean...about 15 minutes.
7. Cool several minutes...then carefully run a knife around the outside of each muffin to loosen. 
8. Lift onto plate with a fork. 

These are great fresh from the oven...or re-heated the following day. 

Baked Chicken in Apple Cider

I was given this recipe by a friend over the phone.

I have made it several times for family dinners, and larger pot luck affairs.

It is always a popular dish with people asking for the recipe.

Here it is ....

Ingredients

• 6 chicken breasts
• 1 bottle of apple cider (more if you like lots of sauce for your rice)
• 1 chopped onion
• 1 tsp thyme
• 1 tbsp parsley
• 1 cup whipping cream (if you increased the apple cider, increase the whipping cream too)

Method

1. Season pounded chicken breasts with salt and pepper and thyme

2. Sear chicken in frying pan (locks in juices) with the chopped onion

3. Place chicken and onions in baking dish and pour apple cider over top.

4. Bake in 350' oven for about 1 1/2 hours or until chicken is very tender.

5. Pour juices into a pot on stove top and thicken with cornstarch ( approx. 2 tbsp - or more depending on amout of liquid)

6. Add 1 cup cream , (or adjusted amount) and stir until smooth

7. Add 1 tbsp parsley

8. Pour back over the chicken and keep warm in oven until serving time.

9. Serve over rice.
**

Bread for the Journey

May the glory of the Lord endure forever;

may the Lord rejoice in his works.

He looks at the earth, and it trembles;

he touches the mountains, and they smoke.

I will sing to the Lord all my life;

I will sing praise to my God as long as I live.

May my meditation be pleasing to him,

as I rejoice in the Lord.

Psalm 104: 31 - 34

Have a Blessed Sunday.

All for now. . .

with love,

BBQ'd Ribs in the Oven

These ribs are a great side to any BBQ, especially in the summer. Pork ribs are pricey, but go on sale quite often and freeze well.

Ingredients:

• 2 - 3 pounds spare ribs (I use back pork ribs)
• 2 tablespoons oil
• 1 onion, chopped
• 1/2 cup water
• 1/3 cup BBQ sauce
• 1/3 cup hot ketchup
• 2 tablespoons dry mustard
• 2 tablespoons brown sugar
• 1/4 cup vinegar
• 1 teaspoon salt
• pepper
• garlic powder

Method:

1. Bake spare ribs at 350° F in covered roaster for 1 1/2 hours. Drain fat.
2. In a small pot, sauté onion, then add the rest of the ingredients and simmer 15 min.
3. Pour over baked ribs and continue baking 1/2 - 3/4 hours, covered.
4. Serve with baked potatoes or pasta and a salad.

Caramel Chocolate Sheet Cake - Flashback Friday

For Flash Back Friday, I'm featuring a cake I've made for two events in the past few months.

Both times it's proved so popular that I've had numerous requests for the recipe.

After all, a cake with a dense chocolate base, creamy caramel filling
 and topped with whipped cream and crunchy candy - what's not to love?

Please read the recipe through before making it.

For the Cake:

• 1 cup margarine
• 6 tablespoons cocoa
• 1 cup hot water
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 cups flour
• 2 eggs beaten
• 1/2 cup sour cream

For the Caramel Sauce:

• 3/4 cup margarine
• 3/4 cup brown sugar
• 3 tablespoons. corn syrup
• 1 can sweetened condensed milk

For the Topping:

• 1 1/2 cups Whipping Cream
• 2 tablespoons instant vanilla pudding (to stabilize the cream)
• 2 or 3 Skor Chocolate Bars or another crunchy brittle style chocolate bar.

1. Melt margarine, add cocoa and hot water and bring to a boil.
2. Remove from heat and set aside.
3. Measure sugar,baking soda, salt, vanilla and flour into a large mixing bowl.
4. Add hot mixture to dry ingredients and beat until smooth.
5. Add beaten eggs and sour cream and mix well.
6. Spread in a  greased and floured 10x15 inch pan - or line with parchment paper.
7. Bake at 350 degrees F for 20 minutes or until done. 
8. Meanwhile prepare Caramel sauce.
9. Melt margarine.
10. Add brown sugar, corn syrup and sweetened condensed milk.
11. Stir constantly as you bring it to a boil.
12. Cook for 2 minutes while continuing to stir. Watch carefully as it scorches easily.
13. Remove cake from oven, let sit for 5 minutes. 
14. Poke holes in cake with meat fork about 1/2-1 inch apart.
15.  Spoon about 1/2 of the caramel sauce over the cake, filling all the holes.
16.  Let remaining sauce cool to spreading consistency. Then spread remainder of sauce over cake.
17. When cake is completely cool, whip 1 1/2 cups heavy cream,
18. Spread over caramel layer.
19. Crumble  Skor bars and sprinkle over cream layer.
20. Store in refrigerator until serving. Serves 15. Don't plan on leftovers!

**Both times, I baked the cake well ahead of time and froze it.

Freeze the cake after spreading the caramel mixture.
Leave in Freezer until a couple of hours before serving time.  Whip cream, spread over caramel and sprinkle the Skor bar crumbles just before serving.

** Note: If you freeze it with the Skor bits on it, they will not be crunchy when thawed.

   Bev

Baked Lemon Cake Donuts

Last summer I ordered gluten free baked lemon donuts for one of my friends from another friend, Jeanine who is an amazing gluten free baker. She added two extra donuts to my order so that my hubby and I could have a taste. They tasted awesome and I've wanted to make them ever since but I first had to buy a donut pan which I finally did.  My recipe is a gluten version. You can find Jeanine's recipe here. All the goodies I have ordered from her have 'wowed' my friends, thank you dear friend.

• 1/2 cup sugar
• Zest of one lemon
• 1 cup flour
• 2 tablespoons dry instant lemon pudding mix
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup oil
• 2 tablespoons lemon juice
• 1/4 cup buttermilk

Lemon Glaze

• 1 cup icing sugar
• 2 tablespoons butter, softened
• 1 teaspoon lemon zest
• 4 tablespoons lemon juice

1. In a small bowl, combine sugar and lemon zest, using your fingers, rub sugar and zest together. This allows the oil of the lemon to release more flavor into the sugar. Set aside.
2. In a medium sized bowl, whisk together the rest of the dry ingredients.
3. Add sugar and zest mixture to the dry ingredients and whisk until combined.
4. Using the same small bowl whisk together eggs, oil, lemon juice, and buttermilk. Pour this mixture into the dry ingredients and stir until well combined.
5. Grease your donut pan, fill each cavity 2/3 full of batter.
6. Bake in a 375º oven for 12 minutes.
7. Allow donuts to cool for 5 minutes before removing from pan onto a cooling rack.
8. Whisk together glaze ingredients until smooth and slightly runny. Dunk warm donuts into the lemon glaze and allow to set.
9. Yield: 10 donuts

Morning Glory Muffins

These Nutritious and Delicious Muffins are one of my daughters favorites. So when it came to planning her wedding day brunch, I knew that these had to be on the menu.

• 1 cup of flour
• 1 cup of whole wheat
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar
• 2 tsp. cinnamon
• 2 cups finely grated carrots
• 1/2 cup of unsweetened coconut
• 1/2 cups of dates or raisins
• 1/2 cup chopped nuts
• 1 apple, peeled and grated
• 1/2 cup of oil
• 3 eggs beaten
• 2 tsp. vanilla

1. Mix all the dry ingredients.
2. Stir in the carrots, raisins, apple, nuts, coconut.
3. Add the oil, eggs and vanilla.
4. Bake at 350 for 20 minutes.
5. Makes 12 very large muffins lined in paper cups or greased.

I wish you could scratch and sniff the screen while they are still warm.
Chocked-full of wholesome goodness.

Hurry Scurry Cake

Today's recipe is a 'blast from the past', originating in an old cookbook of my mother's.  It was the cake of my childhood, and still my go-to white cake today. I was considering giving it a new name, but I decided to leave it with its amusing, archaic and somewhat catchy title. This very basic white cake is perfect for topping with ice-cream and fresh fruit in the summertime. Since the local strawberries are in their prime right now, I have been serving up strawberries on hurry scurry cake this past week. This basic cake batter is also great for making upside-down cake, and I will add that variation below.

• 1/3 cup butter
• 2/3 cup sugar
• 1 egg
• 1 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 3/4 teaspoon vanilla

1. Cream butter and sugar. 
2. Add egg and beat.
3. Combine dry ingredients; add alternately with milk and vanilla. Blend well.
4. Turn into a greased 8 inch square pan and bake at 350° F for 25-30 minutes, or until toothpick inserted in center comes out clean.
5. Cool. 
6. Serve topped with a scoop of vanilla ice-cream and fresh fruit topping.

Fresh Strawberry Topping:

Wash and slice strawberries. Place about 1/4 of the strawberries into the blender, adding sugar to taste. Combine the sliced strawberries and the pureed strawberry mixture and spoon over the cake.

Yield: 9 servings


Rhubarb Upside-Down Cake

• 2/3 cup packed brown sugar
• 3 tablespoons butter, melted
• 2-1/4 cups diced rhubarb
• 1 recipe 'hurry scurry cake' batter

1. Combine brown sugar and butter. Spread in a greased 9-in. round baking pan. Add the chopped rhubarb. Set aside.
2. Prepare cake batter. Gently spoon over rhubarb. 
3. Bake at 350° for about 50 minutes or until cake springs back when lightly touched. 
4. Cool for 10 minutes before inverting onto a serving plate. 
5. Serve warm with whipped cream or ice-cream if desired.  
6. Yield: 10-12 servings.

Berry Filled Scones

All winter long. . .we are thankful for California strawberries. . .but once summer crops begin to ripen in Canada. . .we shop locally. The flavour of fresh picked strawberries from the field cannot be duplicated. Strawberry pies. . . Strawberry Shortcake, Strawberries with ice cream and one of my favorites. . for breakfast. . and lunch time. . .and late in the evening. . is Strawberry Scones.

I inherited a tart press from my mom. . .I have no idea where she purchased it. . but if you ever see one similar (click on the picture to enlarge the bottom left view of my tart press) . . .snap it up. . .it makes the most delicious little tarts. . .and scones.

Edited later thanks to the kind commenters .. the cut - n - seal can be found here
Fruit Filled Scones

• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 large farm fresh egg. . .in a measuring cup. . with enough . . .
• buttermilk to fill to one cup (with the egg in it)
• 1/3 cup canola oil .. .or some other light oil
• sliced berries (strawberries, raspberries, blueberries .. or blackberries)
• 1/2 cup of confectioners/icing sugar
• a little warm water

1. Stir together the flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Beat the egg in the measuring cup and add the buttermilk to fill to the one cup line.
3. Make a well in the flour mixture.
4. Pour in the egg/buttermilk and the oil.
5. Stir only until it comes together.
6. Dump it onto a floured surface and knead a few times until the wet and dry are combined. (DO NOT overwork your dough . .the scones will be tough)
7. Roll the dough onto a floured surface . ..to a 1/4 inch thick.
8. Cut with large 4 inch tart cutter or you can use a large glass jar.
9. Put half the cut rounds on a cookie sheet. .lined with parchment paper . .(to catch drips)
10. Put berries in the center of each round. ..cover with the second round. . .and crimp with the tines of a fork. .or press down with the tart press.
11. Bake at 400º for 20 minutes or until golden brown.
12. Make a drizzle icing from 1/2 cup icing sugar and a teaspoon or two or warm water and drizzle over the scones while still warm.

If you want to give yourself a head start in the morning if you are having guests for brunch, mix up the dough and wrap well and refrigerate it overnight.

The recipe will make about 6 large scones.

Bread for the Journey

On this day, set aside to honor our dads, I naturally think back to the father image modeled to me by my dad, who loved me and wished the best for his children. His way of showing his love was in providing for us, guiding and protecting us. As a grown up woman now, I understand even more how he loved us and desired to be proud of us. It is a natural feeling for a father to hope his children will recognize his love by what he has unselfishly given and done for them.

The most beautiful example of a father's love is described in the parable of the prodigal son. In this story the son asked his father for his share of his forthcoming inheritance, so he could go and spend it. I imagine the father would have loved to stop his son from making a huge mistake, but he let him go. As the story goes, once the money was gone and the son was trying to stay alive by feeding pigs for a farmer, he came to his senses and decided to go home. What I love is the description in Luke 15:20, "while he was still a long way off, his father saw him and was filled with compassion for him; he ran to his son, threw his arms around him and kissed him."

Can you imagine, God running! The ultimate love of a father is depicted in teaching his children, watching them make choices that sadden him, yet waiting with open arms to forgive. Whether it's our natural father or our heavenly father we envision in this scene, may we use this day to reconcile the distance we may have created and know the love that is waiting for us.

Happy Father's Day to all the dads in our circles!

Your unselfish giving 

participation

protection 

and encouragement 

does not go unnoticed.

May God bless you!

Rhubarb Pie

A few years back...I posted a Tender Pastry Pie Crust. This is one of my favorites. I use this crust for many wonderful recipes....but the trick about using this dough means keeping the fruit thin, and baking the crust at high heat for about 25 minutes.
Introducing rhubarb to my family was not easy. This recipe comes from my neighborhood friend. This has been a keeper in my house for many decades. Rhubarb pie is the birthday cake for our birthdays in May.
It's also a perfect dessert for Father's Day!

Check out Tender Pie Pastry
Follow the instructions for Tender Pie Pastry.

1. Divide into halves and roll out the first half to the measurement of your cookie sheet.
2. Sprinkle sugar on top.
3. Take about 6 large rhubarb stalks.
4. Slice the stalks very thin making up to 5-6 Cups.
5. Then layer the bottom crust with the rhubarb.
6. Add about 11/2 cups sugar distributed evenly over the whole rhubarb filling.
7. Roll out another pie crust the same size and flip it on top.
8. Sprinkle again with sugar lightly on top.
9. Bake at 425' for 20 min.

Take a look! The rhubarb is layered no more than 1/2 -1 inch thick. This is what allows the pie to cook at a high heat for only a short while.

Make another pastry layer for the top...sprinkle with sugar, and poke a few fork holes, to allow the air to escape. Do not bake longer than 20 minutes at 425 degrees.

Are your taste buds ready to sample this? Next time exchange rhubarb for apples.

This is ideal for a large crowd. Add a scoop of ice cream and they'll come back for more.

Big Families, Big Pies, & Big Ice-Cream Buckets.

Flashback Friday - Peaches and Cream Muffins

For flashback Friday I chose my previous recipe for Peaches and Cream Muffins.These muffins are 'wonderfully moist'. You can use half whole wheat flour to make them healthier. This time I chose to leave them plain. Sometimes I add a streusel topping.

• 2 eggs
• 3/4 cups sugar
• 2/3 cup oil
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup peaches, chopped, canned or fresh

1. Beat eggs, add sugar gradually. Continue beating while adding oil. Stir in vanilla.
2. In separate bowl mix together flour, baking soda, and salt.
3. Stir dry ingredients into egg mixture alternately with sour cream only until dry ingredients are moistened.
4. Fold in chopped peaches.
5. Spoon into greased muffin tins.
6. Bake in a 400º for 20 minutes.
7. Yield: 18 medium or 12 large.

Streusel Topping..(optional)

• 1/2 cup sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 2 tbsp soft butter

1. Mix till crumbly and sprinkle on muffins before baking.

Breakfast Skillet

This hearty and spicy dish can be baked in the oven or on your outdoor grill.

Makes one 8"cast iron skillet, serves 2-3

• 3 russet potatoes, washed and cubed
• 3-4  medium sized tomatoes, diced
• 3 tablespoons butter
• 2 tablespoons water
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red peppers flakes
• 1 tablespoon vegetable oil
• 2 Hot Italian sausages, chopped
• 1/3 cup onion, diced
• 1 clove garlic, minced
• 3-4 eggs
• 1/3 cup feta cheese

1. Wash and cube potatoes. Boil until just tender. Drain and set aside.
2. In a skillet, melt butter and add diced tomatoes and water. Cook until tomatoes begin to get soft. Add in spices. Pour hot cooked tomatoes into the pot with the cooked potatoes.
3. Place skillet back over heat source and add vegetable oil. Add chopped Hot Italian sausage pieces, onions and garlic. Saute until sausage gets brown and is cooked through. 
4. Add potato and tomato mixture to sausage mixture and allow to cook for about 15 minutes until mixture is hot and bubbly.
5. Dig a little well in the mixture for each egg and crack eggs into well. They will cook in the hot bubbly mixture. When eggs are half way cooked to your liking, top with crumbled feta cheese.

A great camping breakfast. 

Hobo Dinner with Farmer Sausage

Our family has camped for years at the same campgrounds, known as Manning Park.  I keep saying they were almost all born there.  Some of the traditions that had begun 30 years ago are still some of their favorites.  They have all looked forward to the traditional 'hobo dinner' a dinner without plates or dishes.  This year I decided to change things up and instead of wrapping them in tin foil, I used aluminum pie plates and covered them with tin foil.

Ingredients ~ serving for 8 people

• 3 pounds smoked farmer sausage (1 1/2 rings)
• a medley of garden vegetables: potatoes, carrots, beans, onions, and garlic
• 8 medium potatoes, 
• 8 carrots, 
• 4 cups beans
• 2 large onions
• 8 cloves garlic
• 1/2 cup olive oil
• salt & pepper.
• sprigs of summer savory 
• 8 aluminum foil plates/tin foil

Single serving: 1 medium potato, 1 carrot, 1/2 cup beans, 1/4 cup chopped onion, 1 clove chopped garlic and a 3"piece of sausage, 1 aluminum plate

Instructions

1. Cut up vegetables into bite-size pieces approximately 1 inch.
2. Pre-boil potatoes for about 5 minutes to start the cooking process.
3. Cut up the farmer sausage into bite-size pieces.
4. Drain potatoes
5. Combine all vegetables, sausage, and potatoes in one large bowl.
6. Add olive oil to mixture and season to taste.
7. Prepare your aluminum plates and grease generously with olive oil.  Also, grease the tin foil used for the cover.
8. Dish out vegetable mixture into foil plates. ( used 2 cups for child size portion and added 3 cups mixture for adult portions.)
9. Sprinkle onions, garlic, and a sprig of summer savory on top of each tin foil dish.
10. Cover tightly with aluminum foil.
11. Grill at 350 degrees for 30 minutes or wait till briquettes are hot and then spread out the coals and place tin plates over heated BBQ.  Remember the meat and potatoes have been cooked so it really needs to let the other vegetable juices cook and become nice and hot.

Tip:   The hobo dinners can be prepared ahead of time and stored in the fridge.  Because the potatoes have been cooked they do not discolor and therefore preparing them in advance alleviates all the chopping on a crowded camping table. Secondly, you don't need any extra dishes. And they are easy to customize. These hobo dinners were an exceptional hit this past week.  There are a few weekends left for camping...what are your favorite camping traditions?

Cabbage and Sausage Foil Pack Dinner

Foil packet dinners are easy to prepare and clean-up, and are not just for camping; they can be baked in the oven year-round.  Cabbage and sausage were meant to be paired, and here is a simple and tasty way to serve them up for dinner tonight.

• 1/2 small head cabbage, cut into 3/4" or 1" wedges
• 1 pound farmer sausage, sliced (or your favorite smoked sausage)
• 20 nugget potatoes, cut in half 
• 1 small onion, sliced
• garlic butter
• salt and pepper

1. Preheat oven to 375°F.
2. Prepare 4 pieces (12" x 18") of heavy-duty foil.
3. Divide cabbage wedges, potatoes and sausage slices evenly on the four pieces of foil.
4. Top each mound with a dollop of garlic butter and season with salt and pepper.
5. Seal each packet well.
6. Bake for 1 hour, or until veggies are tender. 

Serves 4

Camping Fajitas

I thought it might be fun for you to see my other kitchen.

We leave our farm and take the travel trailer out several times a year.

I love cooking in this little kitchen.  I leave it packed with staples and with a quick walk around the perimeter of the  grocery store to get produce, dairy and meat...

we're set to go.

One thing I try to do is to make one meal stretch to two meals.

For this dinner we used leftover steak to make fajitas. 

Make it in your next getaway kitchen or make it at home...it's a summer winner.

• 2 tablespoons oil
• 1 pound grilled tenderloin steak, chilled and sliced
• 1 large onion, sliced
• 1 large green pepper, sliced
• 1 jalapeño pepper, seeded and finely minced
• 1 clove garlic, finely minced
• 1/2 teaspoon chili powder (add more according to taste)
• 1/2 teaspoon cumin
• mexican blend cheese
• salsa
• tortilla shells
• sour cream and guacamole (optional)

1. In a large fry pan, heat the oil over medium high heat and then  saute the onion, pepper, jalapeño pepper and garlic until onion begins to caramelize.
2. Add the sliced steak and seasonings and a few tablespoons of water and stir to combine.
3. Continue to stir just a minute over medium high heat until heated through.
4. Wrap tortilla shells in foil and warm on the grill or in the oven.  
5. Spoon fajita mixture over shells and top with cheese, sour cream and guacamole.

Serves 4

Bread for the Journey

"We have an anchor that keeps the soul,
steadfast and sure while the billows roll.
Fastened to the rock which cannot move,
Grounded firm and deep in the Saviour's love".
(words from a hymn penned in 1882 by Pricilla James Owen)

This hymn was inspired by the verses in Hebrews 6:19-20.

"This hope we have as an anchor of the soul, both sure and steadfast, and which enters the Presence behind the veil, where the forerunner has entered for us, even Jesus, having become High Priest forever..."

Italian Bake

My son was coming home for supper and I thought he would like this dish. He loved it although he requested a tomato soup gravy to go with it. Add a salad and you have a wonderful meal.
This reminds me of shepherd's pie pizza style but with a puffy golden dough topping instead of mashed potatoes.

Dough:

• 1 1/2 cups flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1 tablespoon yeast
• 2 tablespoons olive oil
• 3/4 cup warm water

1. Pulse dry ingredients in a food processor. With motor running add water and oil just until mixture forms a ball.
2. Place dough on a lightly floured surface and knead until smooth, 10 turns.
3. Place in an oiled bowl, cover and let rest for 15 minutes.

Filling:

• 1 1/2 pounds ground beef, lean
• 1 garlic clove, minced
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup green peppers, chopped, I used red, green, and orange for color
• 1/2 cup of mushrooms, sliced
• 1 1/2 cups zesty spaghetti sauce or use your favorite tomato based sauce
• 2 tablespoons cornstarch
• 2/3 cups pepperoni, chopped
• 1/4 cup olives
• 3 cups of shredded cheese, divided
• 8 to 10 pepperoni slices for the top
• Sprinkle of Italian Seasoning
• Your choice of fresh chopped herbs

1. Crumble ground beef into a frying pan, add garlic and seasonings. Stir until beef is browned.
2. Add peppers, mushrooms and sauce.
3. Stir in cornstarch, chopped pepperoni, olives, and 2 cups of cheese and cook for a few more minutes, until bubbly.
4. Pour beef mixture into an 11" x 7" baking dish. (approximate size)
5. Roll out dough to fit over the meat mixture.
6. Bake in a 400º oven for 20 minutes.
7. Then sprinkle remaining cup of cheese on top and arrange pepperoni slices over the cheese. Sprinkle a little Italian seasoning over all and bake for another 10 minutes until cheese is melted and pepperoni slices turn up at the edges.
8. If you desire sprinkle fresh chopped herbs on top it does make the dish look pretty.
9. Place dish on cooling rack and allow to sit for a few minutes before serving.
10. Yield: 8 servings

Flashback Friday - Wonderful-any-time-muffins

I have been craving these muffins.  I hadn't made them in awhile and thought Flashback Friday was a good excuse to bring them to your remembrance as well.

I have posted  just my version of the recipe here with a flour change...  you can find the original post here .. 

• 1/2 cup ground almonds (or almond meal)
• 1/3 cup ground sunflower seeds
• 1/4 cup ground flax seeds
• 1 1/4 cups of Julie's Flour mix - or your own favorite all-purpose gluten-free flour
• 1/2 teaspoon xanthan gum (if not in your mix) 
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup sweetened dried cranberries
• 1/2 cup grated carrots
• 3 tablespoons oil
• 1/2 cup whole milk
• 2 large eggs
• 2 small or one med/large banana

1. Blend well together almond flour, ground sunflower sees, ground flax seeds, brown rice flour, white corn flour, millet flour, salt, baking powder, baking soda, spices , sugars
2. In blender put ripe bananas, oil, milk and eggs, and mix until smooth.
3. Pour liquid into mixer bowl and then add the dry ingredients ... Mix on low until well blended
4. Add sweetened dried cranberries and grated carrots.
5. Divide batter between 12 sprayed muffin cups
6. Bake at 400 degrees F for about 20-25 minutes until nicely browned.