Bienenstich (Bee-sting cake)

Bienenstich was a specialty of my husband's Aunt Sue and I think of her whenever I make it.

Bienenstich is German for bee-sting and although the original recipe somewhere back in time may have had honey in it, this one doesn't.

This yummy dessert starts with a "Lazy Daisy" or Hot Milk Cake to which
you add a broiled topping and cream filling.

I usually double or triple the recipe as it freezes well and is a good cake to have ready for

unexpected company.

Laisy Daisy Cake:

• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup scalded milk
• 1 tablespoon butter

Broiled Topping:

• 4 tablespoons butter melted
• 2/3 cup brown sugar
• 2 tablespoons  cream
• 1/2 cup shredded coconut
• 1/2 cup slivered almonds

Cream Filling:

• 1/2 pint whipping cream
• 1/3 cup icing sugar
• 2 teaspoons vanilla instant pudding powder (opt.)
• 1/2 teaspoons vanilla

1. Beat the eggs and gradually add sugar. Beat until thick and light
2. Add vanilla and mix in.
3. Sift dry ingredients and add to mixture, mixing only until blended.
4. Scald milk (I do it in the microwave) and add butter, stirring until it is melted.
5. Slowly add milk and incorporate into batter.
6. Pour into a greased 8 inch pan.
7. Bake at 350 degrees F for 25-30 minutes or until toothpick inserted in cake comes out dry.
8. Mix all topping ingredients together and, spooning onto cake in small amounts, spread mixture gently over cake. Be sure to spread topping right to the edges of the pan.
9. Place back in oven and bake until topping bubbles. You can broil it if you like but you will need to watch it carefully as it will burn quickly.
10. When cake has cooled, put it in the freezer for an hour or 2. This makes it easier to slice the cake into layers.          
11. Remove cake from freezer and slice horizontally into 2 layers.
12. Beat filling ingredients together until cream holds firm peaks.
13. Fill cake with cream filling.
14. Replace top of cake and freeze until firm.
15. Remove from freezer and cut into serving pieces about 1/2 - 1 hour before serving. 
16. Refrigerate any leftovers.

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Butterflies

For this Flashback Friday I want to remind you of these cinnamon rolls posted in 2009 - the name referring to the way the roll stands up and spreads out like it has wings. It's a small recipe (yields 24 - 30) and really doesn't take long to do because you skip the first rising. This is another recipe passed down from my mom. 

Ingredients

• 2 eggs
• 1/2 c sugar
• 1 1/4 c buttermilk
• 1 tsp salt
• 1 c hot water
• 2 tsp baking powder
• 6 cups flour, divided
• ½ cup butter, melted or very soft
• 2 Tbsp instant yeast

Filling: (Blend with pastry blender)

• 1 1/4 c brown sugar,
• 1/2 c flour
• 2 tsp cinnamon,
• 3 Tbsp butter (room temp) for blending/cutting into filling
•  3- 5 Tbsp melted butter for spreading on rolled out dough

Method:

1. In large bowl of stand mixer, beat eggs and sugar well. Add buttermilk, salt and water.
2. Mix 2 c of the flour with baking powder and yeast, then stir into liquid mixture.
3. Add butter, mixing well, and the rest of the flour, kneading until dough is smooth. Cover. You do not need to let it rise at this point. (I let it rest while I prepare the filling.)
4. Divide dough in half. Sprinkle rolling surface with flour. 
5. Shape and pat dough into a rectangular shape before rolling each half into a 10" x 20" rectangle, dusting with flour when needed. 
6. Spread with melted butter, then brown sugar mixture.
7. Roll up jelly-roll style, starting on long side. Slice into 1 1/2 inch slices. While slice is “standing up”, indent it almost all the way through with a pencil (dipped in flour) or spatula as though you’re slicing it in half again . . . this makes the sides pop up like wings.
8. Place on parchment paper lined cookie sheets. If you don’t use parchment paper, grease the pans and remove rolls as soon as you take them out of the oven, before sugar hardens.
9. Cover loosely with tea towel and plastic. Rise 1 - 1 1/2 hours. Some buns will kind of lose their shape while rising and I sometimes (gently) re-indent them. Bake at 350 F, 15 minutes or until golden.
10. Drizzle with a thin icing. ( approx 1 1/2 cups icing sugar, 2 Tbsp. softened butter and milk - until desired spreading consistency) I like to use a teaspoon or butter knife and just kind of ‘scatter’ the icing. These rolls freeze well in sealed container. Reheat to serve warm.

Lemony Apricot Jam Muffins

Every Thursday afternoon for almost 10 years, I had the privilege of being invited to the home of two friends, and I am always treated to a bowl of soup and freshly baked muffins! I think that she was so tired of me asking for the recipes that for my birthday they gave me the book called "The 250 Best Muffin Recipes" by Esther Brody. So here is one of the many recipes enjoyed by our family.

• 1-1/2 c. flour
• 1/2 c. sugar
• 1/2 t. grated lemon zest
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 egg, beaten
• 4 tbsp. butter, melted
• 1 c. buttermilk or 1 c milk with a tablespoon of vinegar or lemon juice
• 2 t. lemon juice

Filling and Topping:

• apricot jam
• 1/4 c. chopped almonds

1. In a bowl combine flour, sugar, zest, baking powder, baking soda, salt. Make a well in center.
2. In another bowl whisk together egg, butter, buttermilk and lemon juice. Add to dry ingredients stir until moistened.
3. Spoon batter into prepared muffin tins, filling half full. 
4. Drop a bit of apricot jam into each tin. 
5. Top with remaining batter; sprinkle with almonds. 
6. Bake in a 375 degree oven for 20 minutes until golden brown.

Seafood Crepes

This is a perfect dish for date night.  The crepes can be divided between individual gratin dishes. The flavour of the seafood is delicious in the creamy white sauce. The recipe can be easily doubled to serve company. 

Seafood Crepes  

• 1 cup all flour
• 2 large eggs
• 1 cup whole milk (more if needed)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• Butter as needed to cook crepes

Seafood Sauce

• 1 tablespoon butter
• 1 portion salmon
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 1 cup small shrimp, peeled and deveined
• 1 cup small bay scallops
• 1/3 cup Gruyere cheese, shredded
• 3 tablespoons fresh grated parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley

Instructions

1. Whisk the eggs in a medium bowl. Add the flour, the milk, (a bit at a time) vegetable oil, and salt and begin whisking. Pour in the remaining milk.  Add additional milk if needed. The batter should be like heavy cream. Refrigerate for one hour.
2. Heat a 9-inch non-stick pan over medium heat. Add a teaspoon of butter to the pan and then ladle about 1/4 cup batter into the pan,  tilting the pan to evenly coat bottom. Cook until the top surface is no longer wet and then flip over and cook for another 10 seconds.  Stack crepes on a plate.
3.  Heat a large skillet over medium heat and add 1 tablespoon butter. When the butter is melted, add the salmon to the pan and cook on each side until browned and the center is nearly done. Set aside on a plate.
4. In the same saucepan, melt the 2 tablespoons butter, and add the flour, stirring to combine. Whisk in the milk slowly to combine and continue to whisk over medium heat until thickened and bubbly. 
5. Add the shrimp and scallops and simmer just until the seafood is opaque. ( a few minutes) Add the parmesan and half the Gruyere cheese.  Add half of the chives and parsley. Season the sauce with salt and pepper.
6. Break up the salmon and divide between crepes. Add a few tablespoons of the seafood to a crepe, Roll it up and transfer to a greased baking dish or put two in individual baking dishes.  
7. Top with the last of the sauce and sprinkle with the remaining cheese and bake at 350 F until the top is browned and the sauce is bubbly.  Top with the last of the chopped herbs. 

Makes 8 crepes

Vegetable Noodle Soup

Here is a quick and delicious noodle soup which is perfectly delicious as a vegetarian dish. But if you happen to have cooked chicken handy...that is also a good addition.  It started with a vegetable soup recipe on the back of a 'fine egg noodle' package and evolved from there.  Since we like things zippy around here...I add Sambal Oelek (a chili paste) but a hot sauce of any kind would do the trick as well.

• 1 Tablespoon oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2-3 cups chopped cabbage
• 8 cups chicken stock or vegetable broth
• 1 cup fine noodles, uncooked
• 1 cup green peas (small)
• 2 tablespoons Soy sauce
• 1 teaspoon Sambal Oelek (hot chili paste), optional
• 1/2 teaspoon salt, or to taste
• 2 Tablespoons chopped parsley

1. Heat oil; cook onion, carrots and cabbage for 5-6 minutes.
2. Stir in chicken stock.  Bring to a boil; then simmer for 10 minutes.
3. Add noodles, peas, soy sauce and salt (along with hot sauce, if desired).  Simmer for about 5 minutes, or until noodles are tender.
4. Stir in the parsley and serve.

Serves six.

 

Cream of Potato soup

This hearty and delicious soup is my friend Erna's recipe, perfect for those cold wintery days that seem to linger on far too long. This soup warms you up from the inside and so satisfying.  The rolls in the background are Ham and Cheese buns.

• Half a link of smoked sausage (Farmer Sausage), cut into little chunks
• 6 russet potatoes, peeled, halved and sliced thinly
• 2 onions, chopped
• 1 celery, diced
• 1 carrots, diced
• 4 cups chicken broth
• 5 cups water
• salt and pepper to taste
• 1-13 oz. can evaporated milk
• 1/4 cup melted butter

1. Saute onions, celery and carrot in the butter until translucent. 
2. Add the chopped farmer sausage, potatoes, broth, water and seasonings. 
3. Simmer until the vegetables are cooked. Add the milk and heat through. 

Crock Pot option- 

1. Saute the veggies in the butter, place into crock pot.
2. Add the remaining ingredients, cover and cook on high for 4 hours or low for 10-12 hours. 
3. Stir in the milk at the end and heat through. 

Serve with your favorite biscuits or ty something different like these Ham and Cheese Rolls. 

Bread for the Journey-Abide

 It was last year around this time that God impressed upon my heart a desire for the spiritual roots in my life to grow deeper and stronger. I prayed that I'd begin to read His Word with clearer understanding, gaining new insights.  I've found myself being challenged and strengthened. 

The invitation to "Abide in Me" struck me new this past week after reading part of a letter Hudson Taylor wrote to his sister.

How great seemed my mistake in wishing to get the sap, the fullness out of Him! The vine is not the root merely, but all-root, stem, branches, twigs. And Jesus is not that alone. He is oil and sunshine, air and showers, and ten thousand times more than we have ever dreamed, wished for or needed. Oh, the joy of seeing this truth! Can Christ be rich and I poor? Can your head be well fed while your body starves?

 The Word of God keeps us firmly planted and develops a strong root system in the believer's life, but what springs up from those roots is in constant need of His pruning, shaping, grafting and feeding. As we allow Him to care for us, His beauty and likeness and fruit are then produced in our lives. 

Our Father the Vine keeper, watches over us every moment. He waters, tends, protects, prunes and shapes us....so that we can bear fruit for Him. Join me by inviting Him daily to be your Vine keeper, giving His name all the glory as we flourish under His care. 

John 15:5

I am the vine; you are the branches. Whoever abides in me and I in him, he it is that bears much fruit, for apart from me you can do nothing. 

Porridge Pancakes

This family sized recipe makes about 16 hearty, oat filled pancakes named for their moist porridge texture within a pancake. We love them with cinnamon steamed apples on the side. This recipe works best if mixed the night before and refrigerated to cook in the morning, or mix during the day to cook for supper.

Ingredients:

• 2 cups (quick cooking) rolled oats
• 3 cups buttermilk (or 2 cups milk and 1 cup yogurt)
• 2 tablespoons oil
• 2 eggs, beaten
• 1 cup flour
• 2 tablespoons sugar (optional)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Steamed apples

• 2 Gala apples, unpeeled and sliced
• 1 tablespoon butter
• 2 tablespoon sugar
• 1/4 teaspoon cinnamon

Method:

1. Combine oats and buttermilk. Stir in oil and beaten eggs. 
2. Add combined dry ingredients. Refrigerate overnight or for several hours.
3. Cook on non-stick griddle between low and med heat. Adjust heat setting so that the pancakes do not brown too quickly. Cook first side for about 2-3 minutes, until tiny bubbles appear on top. Flip and cook for another 2 - 3 minutes. * 
4. In the meantime, in medium pot, cook apple slices in butter until tender. A few minutes. Sprinkle with sugar and cinnamon and keep hot on low heat. 

* tips: a square (stove top) griddle/and a scratch proof flipper is a great investment for cooking pancakes/hot cakes. Keep cooked pancakes warm on an oven proof serving plate in 200 F oven. Serve with butter, maple syrup and cinnamon apples.
Left over pancakes can be stored in sealed bag (refrigerator or freezer) and toasted.

Flash Back Friday ~ Coconut Scones and Rhubarb Jam

These scones are so light and delightful and especially so when paired up with fresh rhubarb jam. I still have rhubarb jam from last summer so it was time to make these scones again. This time I changed the recipe a wee bit by reducing sugar. I reduced the sugar to 1/3 cup and it was sweet enough. Unsweetened or sweetened coconut both work in this recipe but if you're using sweetened you can reduce the sugar further to 1/4 cup.
Great to serve for breakfast or brunch and don't forget to gift a few to someone in need of a blessing.

• 2 cups flour
• 1 cup finely shredded sweetened coconut, lightly toasted and cooled, then ground up in food processor (coffee grinder works too)
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cut in 1/2" cubes
• 1 1/4 cups cold whipping cream (I have used half whipping cream and half buttermilk)
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla

1. Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor, if not cut in with a pastry blender until no large butter pieces are visible.
2. Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
3. Pat dough 1/2" thick on baking sheet, form into circle and cut 10 wedges.
4. Brush with cream and sprinkle with coarse sugar. I like coarse sugar best but granulated works.
5. Bake in a 425º oven for 15 - 18 minutes, they will be golden in color.

Rhubarb Jam:

• 4 cups rhubarb
• 3 cups sugar

1. Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal. 
2. Yield: approx 4 jelly jars.

Carrot Cake

Today I'd like to take you back to a carrot cake I posted here years ago and still always turns out to be a favorite. It can be made ahead and frozen, but it also keeps well in the fridge for several days. It can be a special occasion cake, plainly iced or decorated with pineapple flowers or nuts. It also serves well for taking to someone who needs some TLC. If doing so, bake it in a disposable pan that comes with a lid. (if using foil pan use lower rack in oven)

Ingredients:

• 3 eggs
• 3/4 cup oil
• 1 1/2 cups brown sugar
• 2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon soda
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 1/2 cup coconut
• 1 cup crushed pineapple, drained and 1/4 cup of the juice
• 2 cups carrots, finely grated (3-4 carrots)

1. Preheat oven to 350 F. 
2. Prepare 9 x 9 pan or 8 - 9 inch springform pan by greasing well and dusting with flour, tapping out any excess. If you plan to invert and decorate the whole cake (sides and top) and you don’t have a spring form pan, grease and line bottom of pan with parchment paper. 
3. Beat eggs, oil and sugar well. 
4. Add combined dry ingredients, then coconut, pineapple and carrots. 
5. Spread into prepared pan.
6. Bake 70 minutes.  Test with toothpick. Serves 9 large pieces or 12 - 16 fair sized

Cream Cheese Frosting

• 1/4 cup butter, room temp
• 4 oz cream cheese, room temp
• 1 teaspoon vanilla extract
• 1 - 1 1/2 cup confectioner's sugar (icing sugar)
• Beat butter and cream cheese, gradually adding icing sugar until desired consistency for spreading. To use in a decorating tube for piping, you may need a little extra icing sugar.

Tips and Decorating options:

1) Cool completely in pan and spread icing on cake. Dab, using the back of a spoon to lift waves or just sprinkle with nuts or toasted coconut.

2) Cool 10 min. Invert onto cooling rack, remove paper. Cool completely to decorate sides and top of cake.  Double the icing amount.

3) You can use a 9x13 pan for this recipe as is, baking time will be less as it will not be as high. If you need a larger cake, use 1 ½ times the recipe, for a 9x13 pan. (4 large eggs, 1 cup oil, 2 cups sugar, 3 cups flour, 2 tsp BP, 1 tsp soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 2 cups coconut, 3 cups carrots, 1 can crushed pineapple with the juice.) For frosting just the top, icing recipe is still fine. Bake time at least 70 min. Turn oven temp down to 325 F if using a glass pyrex pan.

3) For making dried pineapple flowers check here

Banana Honey Ricotta Muffins

I was using up a bit of this and that the other day and put together this quick little muffin with the two bananas, left over ricotta cheese and buttermilk that I had in the fridge.

They are moist and have a tender crumb with just a touch of sweetness.

• 2 medium very ripe mashed  bananas
• 1 tablespoon fresh lemon juice
• 1/2 cup ricotta cheese
• 1/3 cup buttermilk
• 2 tablespoons liquid honey
• 2 tablespoons vegetable oil
• 1 egg
• 1/3 cup  natural bran

1. Stir together all above ingredients in a mixing bowl.
2. Add in the dry ingredients below.

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt

     3.  Stir until just combined and spoon into 12 medium cupcake liners.
     4.  Bake in a preheated 350 F oven for 20 minutes.  

While the muffins are baking, warm a tablespoon of honey to make it runny  and brush over the muffins as soon as you remove them from the oven.  Return to the oven for a few minutes to glaze the muffins.  Test with a toothpick to be sure they are baked through and the toothpick tests clean.

Mexican Potato Casserole

This recipe originated in a local church cookbook and became a favorite at our house.  I often increase amounts and prepare in a larger casserole.  

Mexican Potato Casserole

• 4 medium potatoes, with peel
• 2 Tablespoons butter
• 2 1/2 Tablespoons taco seasoning
• 1/2 pound lean ground beef
• 1/4 cup chopped onion
• 1 cup salsa (medium or hot)
• 1/2 cup chopped peppers (red, green or yellow)
• 1 cup grated Monterey Jack cheese (or a Tex-Mex blend cheese)

1. Cut potatoes into bite-size pieces and place in greased casserole dish.
2. Melt butter...stir in taco seasoning.
3. Pour over the potatoes and stir to coat well.
4. Bake uncovered at 425°F for 30 minutes.
5. Stir; bake 15-20 minutes longer.
6. Brown and crumble beef; add onion and cook until soft...then drain.
7. Stir in salsa.
   
8. Pour over potatoes.
9. Sprinkle with chopped peppers.
10. Top with grated cheese.
11. Bake uncovered for 10 minutes.
12. Serve with additional salsa and sour cream.

Andersons' Pea Soup

This recipe comes from the famous Andersen family. Somewhere down the line...it's been referred to as Andersen's Pea Soup. I looked this up online and now I realize it's been around for years. I still remember my mother in law coming home saying that she had the recipe to Andersen's Famous Pea Soup. We love this recipe and on a cold day, there's nothing better than a hot bowl of soup, which brings a spirit of wholesome family warmth around the table.

Ingredients

• 8 cups of water
• 2 cups green split peas
• 1 stalk of celery chopped
• 1 large carrot chopped
• 1 small onion chopped
• 1/2 pound farmer sausage
• 1/4 teaspoon ground thyme
• 1 pinch of cayenne
• 1 bay leaf
• salt and pepper to taste

Instructions

1. Fill the pot with water, add bay leaf and bring to a boil.
2. Add split peas and boil hard for 20 minutes, then turn heat down until peas are tender.
3. It suggests to strain through fine sieve and reheat to boiling point. I skip this process.
4. Add celery, carrots and onion to pot and continue to simmer slowly for 1 hour.
5. Add about 1/2 pound farmer sausage.
6. Add spices.
7. Add extra boiling water if it becomes to thick.

I do not strain my soup as I love the chunky peas the way they are and it becomes quite tender while adding the other ingredients to the stock.
I love to add farmer sausage or bacon to this soup. It just adds that extra smoked flavor.
I served it for supper tonight and the bowls were all licked empty, once again.

Bread for the Journey - Be Exalted Oh God

I will give thanks to you, O Lord, among the peoples;

I will sing praises to you among the nations.

For your steadfast love is great to the heavens, your faithfulness to the clouds.

Be exalted, O God, above the heavens!

Let your glory be over all the earth!

Psalm 57:9-11

Donut Muffins

Donut muffins, they taste of cake donuts and muffins combined in one. They are good rolled in a sugar and cinnamon mixture or drizzled with a glaze while still warm, extra special if you do both.

Ingredients:

• 1/3 cup butter
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup buttermilk

Directions:

1. In a medium size bowl cream butter and sugar until light and fluffy.
2. Add eggs and vanilla and beat until well blended.
3. Mix dry ingredients and add to the creamed mixture alternately with buttermilk and stir until combined.
4. Spoon batter into a lightly greased muffin tin.
5. Bake in a 425º oven for 16 minutes or until golden in color.
6. Remove from oven, cool for approximately 2 or 3 minutes, just until you can handle them.
7. Roll donuts in sugar/cinnamon mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Or dip tops of muffins in melted butter and then into cinnamon/mixture or drizzle with a glaze.
8. Yield: 12 muffins

Beef Stew

 

Stew is one of those old fashioned comfort foods that most people grow up having strong feelings about. I have always loved the flavor of slow cooked or roasted vegetables in a flavorful sauce - especially with a crusty bun to sop up the juices with. The nice thing about a meal such as this is that it's a great meal to make ahead and tastes better every time it gets re-heated. Much like soup. I got my stew beef recipe from my mom who always made it on the stove.  My friend, Doris told me that she makes hers in the roaster in the oven and I liked that idea because you can pretty well ignore it once it's in the oven. So, go ahead and try this recipe, either in a large pot on your stove, in your Dutch oven, or roaster in your oven.

Ingredients:

• 1 1/2 - 2 pounds stewing beef
• 2 tablespoons olive oil
• 1 - 1 1/2  teaspoons salt
• good shake of pepper
• paprika
• 2 tablespoons flour if cooking in the oven
• 1 large onion, chopped
• 1 small sweet pepper, chopped
• 3 carrots, sliced
• 2-3 potatoes, cubed
• ½ large head of cabbage, chopped
• 1 cup frozen peas
• 2-3 heaping tablespoon tomato paste  mixed with 1 cup water  OR
• 1 can tomato sauce
• 1 bay leaf

Method:

If cooking on stove top:

1. Trim and cut stewing beef into small, bite size pieces. Brown in oil, cooking and stirring as needed, for about ten minutes or until juices are gone. Add seasonings.
2. Once the meat is browned and begins to sizzle, add onion and stir, cooking until onion is soft.
3. Add water to cover beef and let simmer for about an hour. Add more water as needed to make sure it's cooking in a bit of liquid. Lid should be on with room for steam to escape.
4. Add all of the vegetables, except for the peas.
5. Mix tomato paste with 1 cup water and pour over the vegetables. Add bay leaf. Cook for another hour. Stir as needed and make sure there is always some liquid at the bottom.
6.  Add peas for last 15 minutes of cooking. Adding a flour/water mixture to thicken juices is optional.

If cooking in the  oven:

1. Spray Dutch Oven or roasting pan with cooking spray. 
2. Trim and cut beef into small bite size pieces. Put in roaster. 
3.  Sprinkle with salt, pepper, paprika and flour to coat lightly.  Drizzle with a little olive oil, stir. Roast open at 400° F for ½ hour. 
4. Add chopped vegetables, tomato sauce and bay leaf. Sprinkle with a little salt and pepper.  Cover with lid and bake another 1 ½ hours, adding peas near the end.
5. You may want to check it in between to see if there is enough liquid to your liking.  Add more water if you like it runnier.

Quick and Easy Banana Cream Pie

This is the recipe I reach for when I want to make a quick dessert 

that will be guaranteed to please my guests. 

You can adapt this recipe by making your own custard filling but

 I find the Jello Cooked Pudding mix works just fine.

For the Graham Cracker crust:

• 1/3 cup melted butter
• 1/ 1/2 cups graham wafer crumbs
• 1- 2 tablespoons sugar.

For the Custard filling:

• 1 package Jello Cooked pudding mix
• 2 3/4 cups milk
• 1 tablespoon butter
• 1/2 teaspoon vanilla

Additional ingredients:

• 2-3 large bananas peeled
• 1 pint whipping cream
• 1-2 tablespoons icing sugar
• 1 teaspoon vanilla

1. Mix all ingredients in a bowl.
2. Reserve about 1/2 cup crumbs and press remaining crumbs into 9 or 10 inch pie plate.
3. Refrigerate while you make the filling.
4. In a large bowl or glass 8 cup measure, stir pudding mix with milk, blending well with whisk. 
5. Microwave a minute at a time, stirring well each time until mixture begins to thicken and bubble. 
6. Add butter and vanilla, stirring well. Let it cool, stirring every few minutes while you prepare the bananas.
7. Cut 2 or 3 large bananas into 1/2 inch slices and arrange on the bottom and around the sides of the graham crust. 
8. Pour warm custard filling over bananas and refrigerate until filling is completely cold.
9. Whip one pint of Whipping cream  icing sugar and vanilla. 
10. Spread over custard and sprinkle with reserved crumbs. Refrigerate until serving.

Tacosagna

Here is a recipe that is a perfect mid week night dinner. Quick and easy while you are rushing off to the next soccer game or music lesson.
It comes together quickly. Can be assembled ahead of time and baked when needed.

• 1 package of 6" soft tortilla (8 in a package)
• 2 pounds of lean ground beef or chicken / turkey
• 1 onion, diced
• 1 green pepper, chopped
• 1 - 19 ounce / 540 ml can of black beans, drained and rinsed
• 2 cups frozen corn
• 1 jar (about 2 cups) of medium salsa
• 4 tablespoons taco seasoning mix
• 1 cup water
• 1/2 cup of sour cream or Greek yogurt (I used 1/4 cup of each)
• 2 cups low fat shredded Mozzarella, Cheddar Cheese or a combination of both (whatever kind you have on hand)

1. Brown the beef with the onion and green pepper drain the fat if needed.
2. Add the taco seasoning, water, beans, corn and salsa.
3. Simmer for 10-15 minutes.
4. In a 9 x 13 inch pan layer a bit of salsa, tortilla shells, sour cream mixture, cheese, beef, and continue with repeating the layers. It should give 4 layers.
5. Top with the final amount of cheese.
6. Bake in 350 oven for 20-30 minutes and all the cheese is bubbly and melted.
7. Let stand for 10 minutes before cutting into it.
8. Serve with a fresh crisp salad.

Oatmeal and Walnut Gingersnaps

With the kids back at school after the holidays, it's a good day to put a simple drop cookie into the freezer for those lunches.  I love this gingersnap that has oatmeal and walnuts added in for texture and nutritional value.  It's a recipe that gets repeated requests at our home.  It's a big batch making about 100 cookies so there is plenty for the freezer and some to share.

• 1 1/2 cups room temperature butter
• 2 cups white sugar
• 2 eggs
• 1/2 cup molasses
• 3 cups flour
• 1 1/2 cups large flake oatmeal
• 2 cups finely chopped walnuts
• 3 teaspoons baking soda
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• sugar to roll cookie balls in

1. Preheat oven to 350 F.
2. Cream together butter and sugar with a stand mixer until light.  Add in eggs, one at a time and then molasses.  Beat together to combine.
3. Stir together dry ingredients and then slowly add to creamed mixture.
4. Cover and refrigerate 1 hour to make handling the dough easier. 
5. Use a small spring loaded ice cream scoop or form small 1 inch balls.  Roll balls into sugar and arrange on greased cookie sheets about 2 inches apart.  They will flatten so there is no need to press them down. 
6. Bake for 10 minutes or until lightly browned and cool on wire racks. 

Crunchy Asian Cabbage Salad

Our family loves this salad and it goes so well with meals where I would typically make coleslaw.  The dressing is a bit sweet and a bit tangy and it keeps well a few days if you keep the noodles separate from the salad except for the portion you know will be eaten in one day. 

• 1 head Savoy Cabbage
• 10 ounce / 284 grams package matchstick carrots (or about 2 cups)
• 2 packages ramen instant noodles (I prefer Sapporo Ichiban)
• 1 cup slivered almonds
• 1 cup fresh garden chives, finely chopped

Dressing

• 1/2 cup oil
• 1/3 cup liquid honey
• 1/3 cup rice wine vinegar
• 1 package ramen noodle seasoning

1.   Break noodles apart in the package and toast them along with the almonds in a 425 F oven for about 10  minutes, stirring occasionally,  until lightly browned. Set aside.  
2. Combine the remaining salad ingredients and toss to combine.
3. Combine dressing ingredients in a glass jar and refrigerate until ready to serve.  The salad can be dressed ahead of time but do not add the noodles/almonds until just before serving or they will lose their crunch. 

Hint ~ To make a meal out of the salad, add some protein such as grilled, sliced chicken. 

Bread for the Journey

The beginning of a new year always is an inspiration to try new things or do things differently. Things in our world change. People and relationships change. My weight has changed. It's a comfort to know that the truth of God's Word never changes. The Word of our God stands forever. (Isaiah 40:6-8) Jesus Christ is the same yesterday, today and forever. (Hebrews 13:8)

A passage I'm leaning on right now is from Psalm 19, concentrating on these sections:

The heavens declare the glory of God;

And the firmament shows His handiwork.

Day unto day utters speech,

And night unto night reveals knowledge.

...

The Law of the Lord is perfect,

converting the soul;

The testimony of the Lord is sure,

making wise the simple;

The statutes of the Lord are right,

rejoicing the heart;

The commandment of the Lord is pure,

enlightening the eyes;

The fear of the Lord is clean,

enduring forever;

The judgements of the Lord are true and righteous altogether.

More to be desired are they than gold, 

Yea, than much fine gold;

Sweeter also than honey and the honeycomb.

Moreover by them Your servant is warned,

And in keeping them there is great reward.

...

Let the words of my mouth and the meditation of my heart

Be acceptable in Your sight,

O Lord, my strength and my Redeemer.

Asian Lettuce Salad

Is salad season over?  It's never over in our house. I tasted this incredible salad at my sister in law's as I helped her prepare for her son's rehearsal dinner.  As I assembled it, I realized that this had the Asian flavors my family would love.  I served it on Thanksgiving day and it was finished off right to the last drop. This is one of those recipes that can be prepared ahead of time. 

Ingredients:

• 3 heads of romaine lettuce hearts
• 1 package Mr. Noodle (chicken flavor)
• 1/3 cup butter
• 1/3 cup raw sunflower seeds
• 1/3 cup slivered almonds 
• fresh herbs (dill, mint, basil)

Method:

1. Cut romaine heads in half vertically and slice horizontally through the lettuce head.
2. Melt butter in skillet.
3. Crunch noodles and add the noodles with spices to the skillet.
4. Stir in nuts and seeds.
5. Stir fry slowly at low heat, till the ingredients turn golden brown.
6. Transfer to a container and refrigerate till needed.
7. Crumble nut mixture on top of lettuce bed, add fresh herbs and drizzle dressing prior to serving.

Dressing:

• 2 tablespoons soya sauce
• 2 tablespoons maple syrup
• 2 tablespoons. grapeseed oil
• 2 tablespoons vinegar

 Mix ingredients in a container and pour over salad just prior to serving.

Butterhorns Gluten Free

Someone asked about gluten free Butterhorns on Lovella's recipe.  I agree they look sooo good !
I will never be totally satisfied with gf breads of any kind -- it is impossible to get the soft, stretchy chew of a good glutened 'bread'.  
But I am starting to not expect it and focus on trying  to produce a product that is good on its own, coming close to what is made in regular wheat kitchens.

This recipe for Butterhorns turned out quite nice -   They are best eaten shortly after coming out of the oven , or same day, but they freeze very well and can be taken from freezer, zapped in the microwave and served as good as fresh.

•  1/4 cup warm water 
• 1 tsp honey or sugar 
• 1 tsp unflavoured gelatin 
• 1 1/2 tbsp yeast
• 2 eggs 
• cottage cheese (to make 1 cup) 
• 1/4 cup melted butter 
• 1 tsp vanilla 
• 2 tbsp sugar 
• 1/4 tsp salt 
• 1/2 tsp xanthan gum 
• 1/2 cup white bean flour 
• 1/2 cup brown rice flour 
• 1/2 cup millet flour 
• 1/2 cup potato starch 
• 1/4 cup tapioca starch/flour
• sweet rice flour for handling/rolling dough

1. Mix sugar gelatin and yeast -- add warm water , stir and let proof (about 10 minutes) 
2. Put 2 eggs in a cup and add cottage cheese to make 1 cup 
3. In mixer blend liquids including melted butter 
4. Blend together the dry ingredients 
5. Add dry ingredients to liquids and beat on high for a minute or two until dough is smooth and stretchy looking. 
6. Turn dough out on counter or pastry mat dusted with sweet rice flour. Knead lightly using only enough sweet rice flour to make dough easy to handle. 
7. Either roll out  or pinch off pieces to roll into a rope and then twist into bun circles.   You can check  out  step by step procedure photos on Lovella's recipe here .  --  This  gluten-free dough does handle quite well even though it won't have the 'stretch' of wheat dough.
8. If you wish to fill the centres with lemon butter before baking you can find Anneliese's  recipe here.. 
9. Place on parchment lined pan and let rise. 
10. Bake at 375 degrees for about 20 minutes or until browned. 
11. Drizzle with icing when removed from oven and sprinkle tops with toasted almond flakes if desired. 

Sandwich Buns

I thought I'd share the recipe for the rolls I make most often - the ones that get replenished as soon as there are no more in the freezer. These buns are great for packed lunches or breakfast. I slice them before freezing so they are ready to assemble while still frozen. I love the 35-year old Braun kitchen machine (stand mixer) that I inherited from my mother-in-law, because I can do larger recipes in it. She hardly used it (preferring the by hand method) but I make up for it. The recipe below is scaled down in size to, hopefully, fit a Kitchen Aid.

 

Ingredients:

• 2 eggs
• 1/2 cup melted butter (warm)
• 3 cups warm water (part milk, if you like)
• 2 tsp salt
• 2 Tbsp sugar
• 2 Tbsp instant yeast
• 7 - 8 cups flour - mix of (unbleached) white and multigrain or whole wheat

Method:

1. Beat eggs and add in warm (not hot) melted butter and liquids.
2. Add salt and sugar. Do not forget the salt.
3. Add 2 cups flour and instant yeast.
4. At about  this point, if you are using a stand mixer, switch to the dough hook attachment.
5. Continue adding flour, one cup at a time, waiting after each until well incorporated.
6. Turn into large mixing bowl and continue working it with oiled hand if needed. Ready dough should be easily shaped into a ball and feel like a baby's bottom.
7. Cover with a tea towel and plastic bag.
8. Rise one hour on kitchen counter.
9. Pinching off a large handful at a time, form buns by pinching off a small egg-sized ball. The pinching action in not unlike making a fist, but using only your forefinger and thumb. I am right handed, but use my left hand. (The right hand is there to help along to push or catch.) Place on greased cookie sheets. Do not worry if these do not look perfect. Leaving an inch or two between them will give room for spreading. Once you have a sheet full, you can take each bun and lightly squeeze it through your thumb and forefinger once more, pushing with the other hand underneath. They will round out nicely and more so as they rise and bake. If you like, you can cut a small slit, using a serrated knife, on the top of each bun.  Placing them close together will make them into pull-apart-rolls. 
10. Cover again with tea towel and plastic. Rise one hour. 
11. Preheat oven to 400F  and bake18-20 minutes. Remove from pans and cool on wire racks.
12. Yields 3 dozen - freeze once cooled - on same day to keep fresh. 

PS ~ if you cannot get multigrain flour where you live, simply mix 2 1/2 cups whole wheat with a cup of rolled oats. If you live in the US, adding a tablespoon of vital wheat gluten may help to get a better rise.

 

 

Wurst Bubbat / Stir Bread with Smoked Sausage

As a child I was always happy when this was served along side a bowl of soup. The bonus is that this bread is just stirred, not kneaded. Ah soup and bread, the perfect comfort food on a cold winter's night.

• 1 package or 1 tablespoon of quick rise yeast
• 1 tablespoon sugar
• 1 egg
• 1 1/2 cups scalded milk, cooled to lukewarm
• 1 teaspoon salt
• 3 1/3 to 4 cups of four
• 1 double link farmer sausage or about 1 1/2 lbs of your favorite smoked sausage cut in to 16 pieces.

1. Combine all the dry ingredients including the dry yeast, with 3 cups of flour.
2. Add the beaten egg and milk.
3. Stir with a spoon adding enough flour to make a soft dough til it can barely be stirred anymore.
4. Pour into a greased 9x13 pan.
5. Add the 16 pieces of sausage to the top of the dough.
6. Let rise about 1 hour and bake in a 350 oven for 40-45 minutes.
7. Serve warm or cold.

Crock Pot Potato Soup

This easy Crock Pot Potato Soup is inspired by a Paula Deen recipe that was shared on bj's Sweet Nothings blog. I changed it up with some fresh ingredients and we really enjoyed it.

Ingredients:

• 10 golden or new potatoes, diced, 4-5 cups
• 1/2 cup diced onion
• 2 cans chicken broth or 29 oz. of homemade broth or stock
• 1 can cream of mushroom soup, 10-1/2 oz.
• 2 stalks of celery chopped
• 1/4 teaspoon ground pepper
• 1 block softened cream cheese, 8 ounces, cut into 8 pieces
• cooked bacon for topping
• shredded cheese for topping

Method:

1. Spray crock pot with cooking spray.
2. Add diced potatoes, onion, broth, soup, celery and pepper and mix well.
3. Set crock pot on low and cook for 5-6 hours.
4. After 5-1/2  hours add the softened cream cheese stirring to blend.
5. Heat for another 1/2 hour. 
6. Serve topped with cooked chopped bacon and shredded cheese if desired.

Serves 6-8 

Chicken Ala King

These little bread cups filled with left over turkey or chicken bathed in a flavourful sauce brings me back to my mom's kitchen. Back in the day when there was still regular Sunday evening church services my parents would often invite a group of their friends or new comers over for a light lunch after the service. During the afternoon mom would put our her best dishes and get things ready. Chicken Ala King is one of the things she would serve. along with veggies and dip, pickles and of course something sweet.

Ingredients:

• 2 tbsp butter
• 1/4 cup onion, diced
• 1/4 cup celery, thinly diced
• 1 tbsp flour
• 3/4 cup chicken stock
• 1/2 cup cream (or milk)
• 1/2 tin cream of mushroom soup
• 2 cups chicken or turkey, diced
• 1 cup frozen peas
• 8 slices sandwich bread, crusts removed

Method:

1. Melt butter. Add onions and celery, and saute until translucent.
2. Sprinkle with flour and stir to absorb butter.
3. Add chicken stock, cream and soup. Stir well and let simmer 5 minutes.
4. Add meat and peas. Simmer another 15 minutes.
5. While the sauce is simmering, cut crusts off bread and press slices into muffin tin forming little bread cups.
6. Toast in 400º oven for 8-19 minutes. When toasted, remove to plate and fill with sauce. Serve immediately. Yields 4 servings.

Lasagna

This recipe was shared with me when I was just a newly wed. Over the years I've made minor changes, but all in all, it's a basic lasagna recipe that always goes over well.

Ingredients:

• 9 lasagna noodles
• 1 1/4 lb lean hamburger
• 3/4 teaspoon salt
• 1 - 19 oz can tomatoes
• 1 small can tomato paste
• 1 clove crushed garlic
• 1 tablespoon freeze dried oregano
• 1 tablespoon freeze dried basil
• 2 cups cottage or ricotta cheese
• 1 egg
• ¼ cup Parmesan cheese
• 2 tablespoons parsley
• ½ teaspoon salt
• 6 - 8 cups grated mozzarella cheese (or 4 cheese Italian Mix)

1. Cook noodles according to package instructions. 
2.  Brown meat in large frying pan, drain, add seasoning, tomatoes (while cooking, chop tomatoes into smaller pieces with spatula)) and tomato paste according to taste.
3. Mix cottage or ricotta cheese with egg, Parmesan, parsley, salt and pepper.
4. Cover the bottom of a 9 x 13 glass baking dish with noodles (3). Layer with 1/3 of the meat, cottage cheese and mozzarella. Repeat to make three layers. Cover lightly with aluminum foil and bake at 350° F - 45 min. (serves 8)
5. For two people: Make 2 smaller casseroles, freeze one (before baking) and you’ll still have left overs to enjoy each time.