Chili Sauce and Apricot Meatballs

I make these meatballs in short order by using a spring loaded ice cream scoop.  I resist the temptation to perfect each meatball by rolling it once I have scooped out the meat.  Once these meatballs bake and are covered in sauce, there is no worry that the meatball is not perfectly shaped and your family will know you made them yourself!

Meatball ingredients

• 3 eggs
• 2 teaspoons oregano
• 1 teaspoon salt
• 1 1/2 teaspoons garlic powder
• 2 tablespoons worcestershire sauce
• 3 tablespoons chili sauce
• 1 yellow onion

• 2 pounds  / 1 kg lean ground beef
• 1 cup panko bread crumbs

Sauce ingredients

• 1 1/2 cups apricot jam
•  1 bottle chili sauce 455 ml or about 2 cups  (minus  3 tablespoons for the meatball ingredients) 
• 1 cup water

1. Combine the first set of ingredients in a blender and process until smooth.
2. Place ground beef and bread crumbs in a large bowl and pour blended ingredients over top and then use hands to mix thoroughly.
3. Cover a large cookie sheet with parchment paper.
4. Use a medium sized spring loaded ice cream scoop to make meatballs.  If you want to make appetizer sized meatballs make them smaller, about one inch.  Place in rows on the cookie sheet and bake at 375 F for about 20 minutes.  
5. Pour chili sauce, apricot jam and water into blender and process until smooth.
6. Place meatballs in a large casserole dish and pour apricot chili sauce over top and bake at 325 for 1 hour.
7. Serve over rice.

Hint.. use water to rinse out the chili sauce bottle

Oma's Goulash

This is the goulash that my Oma always made. It has very few ingredients but the flavor is so good. This recipe stems back from Russia, trekked across Europe to Germany, then to Paraguay and finally Canada. Needless to say that her family has been eating this for generations. You can serve this with rice or pasta your choice. A simple salad completes the meal.

• 1 lb round steak cubed, or use stewing beef cubed into smaller chunks
• 1 tablespoon butter, 1 tablespoon oil
• 1 small can of tomato sauce
• 1 cup of cream, or if you must go lighter, milk, but it is so good with the cream
• salt and pepper to taste
• 2 heaping tbsp flour

In a pot brown the beef cubes well. Add barely enough water to cover the meat and cook until tender. About 40 minutes to an hour depending on the meat.
Mix flour with cold water and add the paste to the meat. Cook for a few minutes.
Add the tomato sauce, and the cream.
Heat through and season to taste.
So Kinder jetzt essen (so children let's eat)!

No Knead Refrigerator Rolls

It is a nice recipe to make when you have company and want to serve fresh baked bread with out all the last minute fuss. You keep them in the fridge for up to four days, bake as many as you would like, and Voila fresh baked buns hot out of the oven. I made a Herb and Cheese variation here, but will give you the base recipe first.

• 4-41/2 cups flour
• 1/4 cup sugar 
• 1 tsp. salt
• 1 pkg. or 1 tbsp. instant yeast
• 2 cup very warm water
• 1/2 cup melted butter or margarine
• 3 beaten eggs

1. In a bowl combine 2 cups flour, sugar, salt and yeast. Blend well.
2. Add warm water, butter and eggs.
3. Blend at a low speed til well mixed, continue beating for two minutes.
4. Stir in remaining flour by hand until you have a stiff dough.
5. Cover dough with a plastic wrap a refrigerate for a minimum of two hour up to 4 days.
6. Lightly grease two 8-9" pans.
7. Divide dough into 12 rolls for each pan.
8. Brush with 1 tbsp. of melted butter.
9. Cover and rise for one hour.
10. Bake in a preheated oven @ 375 for 20 minutes or until golden brown. Watch your oven since every oven temperature is different.

Herb and cheese variation:

• 2 cups of old/aged cheddar
• 2 tsp. basil
• 1 tsp. oregano
• 1 tsp. thyme or,

• 1 tbsp. dill with the cheddar to make them dill and cheese buns.

Just add the cheese and herbs in with the dry ingredients. This is a no fail recipe, because you don't need to knead them, they always turn out.

Italian Sausage Rolls

Did you know you can buy Puff Pastry frozen, thaw it and then make quick appetizers which you can  freeze  before baking?  It works wonderfully and we have been enjoying these little zippy Sausage Rolls since before Christmas.  I keep the Sausage Rolls frozen in long rolls, in a freezer bag and cut off sections to bake for a quick appetizer or light lunch!

• 1 450 gram / 1 pound  package puff pastry, thawed in refrigerator
• dijon mustard
• 8 ounces / 227 gram Hot Italian Sausages
• 8 ounces / 227 gram Sweet Italian Sausages
• 3 large eggs
• 1/2 cup finely chopped fresh parsley
• 1 small onion, minced
• 2 cloves garlic
• 1/2 cup Panko (japanese style) bread crumbs

1. Roll out puff pastry to approximately 30 X 4 inches.
2. Spread lightly with dijon mustard
3. Break up sausage in a large bowl.  
4. Add remaining ingredients and combine with hands.
5. Fill a pastry bag with sausage mixture and cut a 2 inch hole at the tip. Squeeze sausage mixture down the center of the pastry.  Bring long edges of pastry together and pinch together.  Repeat with all the pastry dough and sausage mixture. 
6. Cut into 6 pieces and arrange on a cookie sheet lined with parchment paper.
7. Freeze until firm, wrap well in plastic wrap and store in freezer in containers or plastic bags.
8. To bake, preheat oven to 425.  
9. Slice each roll into 1 or  2 inch pieces (depending on whether you want them for an appetizer or a lunch tray). Arrange, still frozen on a parchment covered baking sheet and bake for 20 minutes.   When the Sausage Rolls are lightly browned and the fat from the sausage has baked out, they are ready.  

Baked French Toast Extravaganza

This year we were invited to join our family for a night in the Manning Park Cabins, a favorite for all of us, seeing it was my birthday.  I was not to bring any food...but on the other hand, could I bring their  favorite chicken noodle soup and I quickly volunteered to bring my french toast recipe. Isn't that just what we do on ski vacations?  We made sure the right foods came along and that everyone had a wonderful time.

Baked French Toast

• 1 loaf Italian Style Bread (16 oz)  1 inch thick
•  8 large eggs
•  2 cups whip cream
• 1 cup milk
•   2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4  teaspoon ground cinnamon 
• 1/4 teaspoon ground nutmeg
•  Dash salt
• Maple syrup

Instructions

1. Lay bread into buttered 9x13 pan.
2.  Arrange bread in 2 rows overlapping the slices.
3. Mix eggs until frothy, add whip cream, milk, sugar, vanilla, cinnamon, nutmeg and salt.
4.  Beat with rotary beater until well blended.
5. Pour mixture over bread slices making sure it’s covered evenly.
6.  Cover with foil and refrigerate overnight.
7. It may feel like a lot of liquid for this bake, but it really fluffs up and gives that extra texture. 
8. Next day; preheat oven to 350 degrees
9. Prepare caramel sauce (below) and pour over bread mixture prior to baking.
10. Cook for 50 minutes.

Caramel Sauce

• 1/2  cup butter 
•  1/2 cup packed light brown sugar
• 1/2 cup chopped nuts (walnuts, pecan )
• 1 Tbsp. light corn syrup
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg

Instructions

1.  Melt butter in the sauce pan.
2.  Add sugar and spices and ingredients to butter mixture and blend well.
3.  Pour over french toast prior to baking.
4. Sprinkle nuts on top.
5. Add any of your favorite sauces or fresh fruits with a dollop of whipping cream.

Boys can be so honest...my grandson said, "I'm not really a French toast person, but this is the best I've ever had."  The smile tells you everything. And don't forget the bacon!

Cabbage Rolls (Holubtsi)



This recipe takes me back to my Mom's kitchen and early years of marriage when I wanted to make something fancy. We called them Galopse ( a variation of the Polish name for them, while others call them by the Ukranian, Holuptsi). Although we don't have these that often any more, (mainly because we have so much to choose from today) I still do enjoy that "comfort food" flavor. It's a good make-ahead meal because they are always good re-heated. Cabbage rolls are great for pot-lucks and very economical. This recipe makes 12-18 rolls. Sometimes I form a few meatballs for those who don't care for the cabbage.

Ingredients:

Rolls / Filling:

• 1 head Savoy cabbage
• 1- 1 1/2 pounds lean ground beef
• 1 teaspoon salt
• pepper
• 1/2 grated onion
• 1/2 cup sour cream
• 1 – 1 1/2 cups cooked rice

Sauce:

• 2 tablespoons oil
• ½ chopped onion
• ½ chopped pepper, any color
• 4 tablespoons flour
• 4 cups water (approx)
• 1 chicken bouillon cube (or 2 teaspoons better than bouillon)
• 3 tablespoons tomato paste (according to taste)
• salt and pepper, to taste
• 1 can tomato soup (optional) 
• 1 bay leaf

Method:

1. Place cabbage in a large pot of boiling water and peel off leaves as they become soft. Set aside. If you are using regular cabbage, cut around the core before placing it in the water.
2. In a large frying pan, cook onion and pepper in a small amount of oil until tender. 
3. Mix flour and half of the water in a sealed container until well blended and add to onion/peppers. While cooking, add the rest of the water and stir until smooth and bubbly. Add bouillon and tomato paste. For more sauce, mix more flour and water and add another bouillon cube for flavor. Adjust amounts according to desired consistency and add salt and pepper according to taste.
4. Mix raw meat, salt, pepper, onion, sour cream and cooked rice. Place a few tablespoons of meat mixtureonto each leaf, fold ends and roll up. Place close together in roaster.
5. Pour sauce over cabbage rolls, tuck in bay leaf and bake at 350° F for 1 1/2 hours. 
6. Once cooked, remove rolls to serving plate. If there is not enough gravy, add a can of tomato soup to the liquids in the roaster and bring to boil. With the soup you can also adjust flavors by adding some milk or cream.

Bread for the Journey

In the past week or two I've been going through boxes in our crawl space.

We've lived in the same house for almost 36 years and things have accumulated down there.

It was time to review, reduce and recycle.

As I was rooting through the boxes, I came across a number of Bibles:

our first Bibles, presented to us by our parents when we were still very young,

his parents' family Bible, his mom's Living Bible,

a German Bible published in the early 1900's plus several more.

Seeing all these Bibles reminded me of the importance of this Book in my walk with God.

The next morning in Church, the speaker told a story that challenged me.

A missionary shared Jesus with a man who was a Shaman in his home village in Laos.

The Shaman prayed to receive Christ but the missionary had to leave that same day.

So he asked the missionary - "What do I do now?"

The missionary asked him if he could read. Hearing a "yes", he gave him a Bible.

"Start reading in John", he said, "and do it."

He did, and 2 years later when the missionary met this man again,

he had led 800 people in his village to Christ.

That is the Christian walk in a nutshell:

Pick up God's Word.

Read it and Do it!

Do not merely listen to the Word... Do what it says.

James 1:22

Cinnamon Bun Muffins

This is not really a new recipe, but I  thought I'd share this method - just a different twist to the regular cinnamon bun. The grandkids declared them awesome!

Ingredients:

• 6 tablespoons butter
• 1/2 cup milk
• 1/2 cup ice cold water
• 2 eggs
• 1/4 cup sugar
• 1/2 teaspoon salt
• 3 1/4 - 3 1/2 cups flour
• 1  1/2 tablespoons instant yeast

filling

• 2 tablespoons butter, melted
• 1 cup brown sugar
• 1 teaspoon cinnamon

icing

• 1 tablespoon soft margarine
• 1 cup icing sugar
• milk to make a smooth, runny consistency (start with 2 tablespoons)

Method:

1. Scald milk with the butter (to melt) and then add cold water to cool it down.
2. In mixing bowl, beat eggs and sugar. Add salt.
3. Stir in warm milk and butter. If it's still quite hot, start with just a tad at a time while stirring.
4. Add flour, one cup at a time, mixing one cup with the yeast. 
5. Knead until soft and you can shape it into a ball. 
6. Cover the bowl and let rise until double in size, about 45 minutes.
7. Roll dough out into a rectangular shape ( about 18 x 10 inches) on lightly floured surface.
8. Spread with melted butter and sugar/cinnamon mixture.
9. Roll up, starting on longer side. Cut into 12 slices. (in half, in half again and then each quarter into three) 
10. Prepare muffin tins with parchment paper cups or spray. 
11. Take each bun and push up the center from underneath, while you pinch the bottom to shape it like a tulip. ( you can also unroll and re-roll to make a stepped, tower look.) 
12. Place into muffin tins, cover loosely with plastic bag and let rise 30 - 45 minutes.
13. Bake at 350° F for 18 - 20 minutes.
14. Drizzle with icing when almost cooled off. Yields 12 large muffin/buns. 

(unbaked)

Oatmeal Craisin Cookies

These have become one of my favourite oatmeal raisin cookies. 

 They are chewy and have a hint of spice.

I've added a handful of chopped dried cranberries in with the raisins for another layer of flavour.  

The dough needs a couple of hours in the fridge before placing on the pan so you can mix them ahead of time and have fresh cookies ready when the children get home from school.

• 3/4 cup butter or margarine
• 3/4 cup shortening
• 2 1/2 cups sugar
• 2 eggs
• 3/4 cup golden cane syrup ( I used Roger's)
• 1 1/2 cups oatmeal
• 4 teaspoons baking soda **
• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
•  1 cup chopped raisins 
• 1 cups chopped dried cranberries 

** I've had questions about the amount of baking soda in this recipe.  I wondered about it myself the first time I made it but the cookies turned out fine.  By all means try reducing the amount if it doesn't seem right to you.  Or you can reduce or eliminate the salt.  Let us know if you come up with a better ratio of baking soda.  We're always open to learning from our readers.

1. Mix butter, shortening and sugar together in a large bowl.
2. Add eggs one at a time, beating after each addition.
3. Add golden syrup and mix well.
4. Mix in oatmeal, baking soda, spices and salt.
5. Add flour, one cup at a time and mix well.
6. Add raisins and dried cranberries and mix again.
7. Cover cookie dough and refrigerate for several hours.
8. Scoop out cookies on to pan and roll each into a 1 inch ball.
9. Bake at 375 degrees for 10 - 12 minutes or until cookies are evenly browned and beginning to set.
10. Let cool on pan for 5 minutes and remove to racks or brown paper to cool.
11. Makes 8 dozen.

Cinnamon Twists

This recipe was given to me by a friend thirty years ago and is still at the front of my file...hand-written on the original card. Cinnamon twists were always a favorite on picnics and camping trips in days gone by. Let me warn you, it is impossible to eat only one! 

Cinnamon Twists

• 5 cups flour
• 2 tablespoons baking powder
• 1 pound butter or margarine (2 cups)
• 2 eggs
• 1 cup milk

Topping:

• 6 teaspoons cinnamon
• 1 1/2 cups sugar

1. Combine flour and baking powder.
2. Cut in margarine.
3. Beat eggs slightly with a fork; mix with milk.
4. Combine with flour mixture to form a soft dough.
5. Form 10 balls. Cover and chill for several hours.
6. Sprinkle topping mixture onto working surface.
7. Roll each ball of dough into a circle (about 9 inches).
8. Sprinkle with a generous layer of topping.
9. Cut into 8 crescents. (A pizza cutter works great.)
10. Roll up to form crescents (from outer edge to inside).
11. Bake at 325 degrees F for 15 - 20 minutes.

Yield: 80 twists

 

Enjoy!

Potato Pancakes

These are an easy blender version of potato pancakes that we enjoyed recently.

• 3 cups frozen hash brown potatoes or 3 cups peeled chopped raw potatoes
• 1/2 onion coarsely chopped
• 2 eggs
• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 3 green onions (scallions) chopped

1. Put all ingredients but the green onions into blender container. 
2. Cover and blend, stopping to make sure all ingredients are getting chopped. 
3. Push down onions or potatoes with a spatula if necessary. 
4. Continue till blended well. Some coarseness of the potatoes and onions is O.K.
5. Stir in green onions.
6. Pour batter onto hot greased griddle. Brown then flip once to brown the other side.
7. Serve with sour cream and applesauce.

We enjoy our potato pancakes with maple syrup or fruit syrup, also.

Lemon Tarts

These  little lemon tarts are perfect for a tea tray.  The easy filling is baked right into the tart shell and they freeze beautifully.

You can buy little unbaked tart shells or you can use your own pastry. There are several different options for pastry here. I baked these little tarts in mini muffin pans.  The perfect size cookie cutter for the pastry is  3 1/16 in / 78 mm.

• 24 unbaked tart shells
• 2 eggs
• 3 egg yolks
• 1/4 cup whipping cream
• juice from 1 large lemon
• 1 teaspoon lemon zest
• 1/3 cup sugar

1. Preheat oven to 350. F
2. Place all the filling ingredients into a blender jar.  Pulse a few times to combine.
3. Divide the filling between the unbaked tart shells.
4. Bake for 12 minutes or until crust has browned around the edges and the filling has set. 
5. Refrigerate until serving time.

Whipped Cream Topping

• 1 cup whipping cream
• 1 package whipping cream stabilizer or 1 tablespoon vanilla instant pudding
• 2 tablespoons sugar
• 1 teaspoon vanilla (omit if using pudding powder)

1. Whip cream together with stabilizer until soft peaks form.  Add sugar and vanilla and continue to beat until stiff peaks form. 
2. Pipe the whipped cream onto each tart.  Garnish with a bit of lemon zest.
3. Serve chilled.

Choux Pastry filled with Coronation Salad

My friend, Doreen, shared this recipe with me. Although she has given me liberty to share it, I have tweaked it a bit, not to give away all of her secrets. I love this chicken salad in a puff pastry. A wonderful addition to a girls' lunch or shower.

Puffs or Choux Pastry Ingredients:

• 1 cup water
• ½ cup butter
• 1/4 teaspoon salt
• ¼ teaspoon pepper
• 1 cup flour
• 4 eggs
• 1/2 cup white Cheddar Cheese, grated
• ½ teaspoon dry mustard

Method:

1. Bring butter, salt, pepper and water to boil in a small pot.
2. Remove from heat and quickly add flour, stirring vigorously, until it completely loosens from sides of pot.
3. Beat in eggs, separately, until smooth.
4. Stir in cheese and mustard.
5. Drop by (regular) teaspoon on greased and floured cookie sheets.
6. Bake at 450° F for the first 10 min. Lower temp to 350° F and bake another 25 min – 30 min.
7. Cool and slice open. these can be made ahead and frozen. Yield 24 -28

Filling Ingredients:

• 3 cups roasted chicken, diced
• 1/2 cups mayonnaise
• 1 tablespoon wine vinegar
• 1 1/2 cups grapes, chopped
• 2 tablespoons fresh tarragon, chopped
• 2 ribs celery, chopped
• ½ teaspoon salt
• 1/4 teaspoon pepper

Mix ingredients and refrigerate. Fill puffs just before serving.

Bread For the Journey

Psalm 37:34 (a) Living Bible

Don’t be impatient for the Lord to act! 

Keep traveling steadily along his pathway and in due season he will honor you with every blessing.

Do you find that you pray for something and get impatient for the Lord to act? It is not uncommon for us as believers to get impatient. I know that I do, especially if it something that I have been praying for a long time. To wait upon the Lord means you are expecting something wonderful to happen with confidence and hope that surely God will answer. But why does it seem like God is silent at times?

Something happens while I wait during these times. I can either become anxious and impatient or allow God to transform me from the inside out. His desire is to change my heart and character to become more like His as I learn to trust Him. (I must admit that I am not fully there yet). It is during those times that I have become more familiar with God's grace, love and power in my life. When I come to that place of surrender to allow God to be in control then I have truly experienced His Peace that passes all understanding inspite of my circumstances. When I try to take control it just brings more anxiety. (Trust me I know). 

I am trying to learn to embrace the process of this journey God has me on and rely on His power in my own life as I wait for my prayers to be answered in better ways I ever dreamed possible. I am choosing to focus my attention on God rather than the challenge that lays before me. 

I want to encourage you my dear reader, with this verse as you too surrender and trust Him as you wait. May the Lord bless you in the journey. 

Wait for the Lord, be strong and take heart and wait for the Lord. (Psalm 27:14)

Puff Pancake- Valentines Day

Welcome to my kitchen table on this Valentines Day morning. We enjoyed this breakfast on Monday, which was Family Day here in BC. My husband was most impressed by the high inflation of these orange zest infused individual puff pancakes, filled with fresh sliced strawberries and a dusting of powdered sugar. Served with warmed maple syrup and my homemade Blackberry Syrup, it was a sweet treat. 

Do something unexpected for someone today......just because you care.

We all could use a touch of love where nothing is expected in return.

Ingredients: (for 2 individual or one 9" pie plate which serves 2-3)

• 2 eggs
• 1/2 cup milk
• 1/2 cup flour
• 1/2 tsp vanilla
• 1 teaspoon orange zest
• pinch of salt
• 2 tablespoons butter 
• fresh strawberries, unsweetened
• powdered sugar
• syrup

Method:

1. Pre heat oven to 425º.
2. Add eggs, milk, flour, vanilla, orange zest and salt into a mixing bowl. Whisk to combine.
3. Place butter into oven proof glass pie plates. I used two individual 7"pie plates that are 1 1/2" deep, but you can use one 9" or 10" pie plate. If using two, place 1 tablespoon butter in each. If using one larger pan put all the butter in the pan.
4. Once the oven is up to temperature, place pans with butter in oven until butter is melted and small bubbles begin to show,  but don't allow the butter to brown. It will melt quickly. 
5. As soon as the butter is melted quickly pour your pre mixed batter into the pans. Do not stir. 
6. Close the oven door.....and do not open for 18 minutes. Turn on the light and watch as the pancake begins to rise up....but please listen...DO NOT OPEN THE DOOR TO PEEK...THE PANCAKE WILL FALL. Through the window of your oven door you will see it become golden brown as the sides puff up and there will be a deep hollow in the centre, creating a bowl. It's beautifully baked through when it's done. The bottom is very thin, and the sides will be thicker and done to perfection.
7. During the last few minutes of baking I put my plates into my warming oven. These pancakes cool off fast, so it's nice to have a warm plate to serve it on. 
8. Fill with fresh cut strawberries or a mixture of any fruit. Peaches, raspberries, blackberries and blueberries are some of my favourites. Dust with powdered sugar and syrup on the side.

As shown I made individual which are served whole.  If you make it into one large pancake, cut and serve in a wedge. If you have small stoneware ramekins that are approximately 5" round and 1 1/2" deep you could use those and get 4 small individual puff pancakes from this recipe. 

Here's a peek right after they came out of the oven. See how they have pulled away from the pan. There is not sticking.
You may think these are hard to make....don't be fooled. So simple, so good! Just don't open the oven door and peek....

Simple Hearty Desserts

With February 14th  just around the corner, I thought I would share a few simple dessert ideas for the grand finale to your Valentine's Day dinner.

A heart shaped mini-cake pan works beautifully for baking up individual chocolate cakes.  Add some cherry berry topping and a dollop of whipped cream for a simple Valentine's Day dessert. 

Cherry Berry Topping:

• 1 can cherry pie filling
• 2 cups sliced strawberries

Mix cherry pie filling and strawberries.

Don't have a heart-shaped mini-cake pan?  No worries.  Bake a chocolate sheet cake and cut out heart shaped pieces with a cookie cutter. Betty sent me the photo above along with that idea.  Serve with cherry pie filling, whipped cream and chocolate shavings.

Or how about Raspberry Cream Parfaits made up in mini mason jars and topped with a chocolate heart? I posted that recipe here several years ago.

I happen to have the Heart Tasty-Fill Cake Pan from Wilton which makes it easy to add a mousse filled heart to the center of a cake.

Those are just a few suggestions from my kitchen.  What are your favorite 'hearty desserts'?

Biscuit Mix Rolls (Cinnamon OR Pizza)

With Valentines coming up I borrowed an idea from my daughter-in-law to shape the rolls like hearts. You can use the same recipe to roll them up like regular cinnamon buns. Click here for the large biscuit mix recipe.

CINNAMON HEART ROLLS

Ingredients:

• 3 cups biscuit mix
• 1 cup milk
• 2 Tbsp soft butter for spreading
• 1/2 cup brown sugar and 1 tsp cinnamon for spreading
• 1/2 cup icing sugar mixed with 1 1/2 Tbsp milk for drizzle

Method:

1. In medium size bowl, using a fork, stir milk into 3 cups mix. Stir until dry ingredient are well incorporated.
2. Remove dough onto flour dusted surface
3. Dust with flour, press gently and shape into rectangle. Then roll out to 9 X 14 inches.
4. Spread with butter and sugar/cinnamon mix
5. Mark centre and roll up tightly from both long sides toward the centre. Slice and put on parchment paper lined pans. Shape by squeezing the tip of the heart shape. 
6. Bake at 425 F for 15 minutes or until light golden in color.
7. Mix icing sugar in measuring cup, starting with one Tbsp milk and adding a few more drops as needed. Drizzle over cooled rolls.



PIZZA ROLLS

Ingredients:

• 3 cups biscuit mix
• 1 cup milk
• 2 - 3 Tbsp pizza sauce
• 2 cups shredded cheese
• 2 - 3 Tbsp bacon bits
• dried basil

Method:

1. In medium size bowl, using a fork, stir milk into 3 cups mix. Stir until dry ingredient are well incorporated.
2. Remove dough onto flour dusted surface
3. Dust with flour, press gently and shape into rectangle. Then roll out to 8 X 15 inches.
4. Spread with pizza sauce, cheese, bacon bits and sprinkle with dried basil
5. Roll up, starting from long side, slice into 12 buns and place on parchment paper lined pan.
6. Bake at 425 F for about 15 minutes or until light golden and bubbly. Serve warm or cold.



Black Forest Cake

 This rich moist cake starts with a cake mix. The addition of a can of cherry pie filling and a few other ingredients makes for a moist deliciously rich black forest cake. You may think there is an error in this recipe, but you don't add any water or oil to the mix. This cake bakes well in two 9" round pans or a 9x13 pan. I used a 9x13 and then cut and rolled the cake in a spiral. 

• 1 Devils Food cake mix (461g)(this is a dark chocolate boxed mix, best if you can find one with pudding right in the mix)
• 3 eggs
• 3/4 tbsp almond extract
• 1 can cherry pie filling
• 1 cup chocolate chips
• 3 cups whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla 
• can of cherry pie filling for decorating (optional)
• chocolate shavings(optional)

1. Pour dry cake mix into a large mixing bowl.
2. Crack eggs into separate bowl and whisk slightly. Pour over dry cake mix.
3. Add almond extract, pie filling and chocolate chips.
4. Mix with a stand mixer, or hand held or just a large wooden spoon until all the dry and wet ingredients are well combined.
5. Line a 9x13 pan with parchment, leaving extra paper over the edges of the pan to help lift it out after it's baked.
6. Bake in 350º for 45-50 minutes. Cool in pan.
7. When you are ready to decorate the cake remove from pan by pulling it out with the over hanging parchment and place onto a cutting board.
8. Cut cake into 1 1/2" long strips. 
9. Beat whipping cream with powdered sugar and vanilla until stiff.
10. Turn one strip of cake onto it's side at a time and spread it thick with whipped cream.
11. Onto a large flat cake plate, starting in the centre begin to roll cake into a circle. Continue on with the strips of cake and cream forming a spiral, until your cake is near the edge of your plate. 
12. Frost the outside of the cake with the remaining whipped cream.
13. Decorate top of cake with more cherry pie filling and chocolate shavings.

Creating the spiral effect. 

When baking this cake in round pans just fill and frost with the cream as you would a layer cake, or cut each in half making a tall 4 layer torte style cake. For a really simple way to serve, leave cake in 9x13, cut and serve with a dollop of whipped cream or a scoop of ice cream. 

Layered Chocolate Peanut Butter Squares (gluten free)

Do we need another delicious, calorie-laden square?  Probably not...but why would that stop us?

I made these squares for my family Easter dinner--a melt in your mouth shortbread base with a rich filling and chocolate layers make these squares delectable.

Base 

• 3/4 cup softened butter 
• 1/2 cup sugar 
• 1 1/2 cups Julie's flour mix (or your own all-purpose gluten free flour) 
• 1/2 teaspoon xanthan gum
• 2 egg yolks
• 1 teaspoon vanilla

1. Mix dry ingredients. 
2. Cut in softened butter.
3. Mix in slightly beaten egg yolks and vanilla. 
4. Press into 9"x12" cake pan. 
5. Bake at 350 degrees,  for 15-20 minutes or until golden.

When base is cooled cover with following 

• 1 1/4 cup semi-sweet chocolate chips 
• 1/4 cup butter 

1. Put chips and butter in Pyrex measuring cup and place in a saucepan of simmering water on stove element,  stirring until melted. 

Filling 

• 2/3 cup peanut butter 
• 1 - 8-ounce pkg of cream cheese (room temperature)
• 3/4 cup icing sugar 
• 3/4 cup whipping cream 

1. Place all ingredients into the bowl of a mixer and beat until mixture is smooth and creamy.
2. Spread mixture over chocolate layer. 

Top layer 

• 2 cups chocolate chips 
• 1/4 cup butter 
• 1/3 cup whipping cream 

1. Place ingredients into Pyrex measuring cup and place in a saucepan of simmering water on stove element, stirring until melted. 
2. Carefully spread over top of filling. Refrigerate. 

This square is a good keeper -- store in the fridge. 

Cinnamon Swirl Pancakes

With Valentine's Day right around the corner, here's an idea for a special brunch.  Combine cinnamon pancakes with a maple cream cheese drizzle and you have a winner. Add fresh fruit and bacon and call it brunch.

Buttermilk Pancakes:

• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons vegetable oil
• 1 large egg, lightly beaten

Cinnamon Filling:

• 1/3 cup butter, melted
• 1/2 cup brown sugar, packed
• 2 teaspoons cinnamon

1. Stir melted butter, brown sugar, and cinnamon together until combined.  
2. Put filling into a small Ziploc bag and set aside.

 Pancakes:

1. Combine flour, sugar, baking powder, baking soda, and salt in mixing bowl.
2. Whisk in buttermilk, oil and egg until somewhat smooth (do not overmix). 
3. Heat large skillet or griddle over medium heat.Spray with cooking oil.
4. Drop mounds of batter (about 1/2 cup each) onto the griddle.
5. Snip a corner off the baggie of cinnamon filling and squeeze a spiral of filling onto each pancake.
6. Once top begins to bubble, flip carefully and cook until golden on the other side.
7. Transfer to baking sheet and keep warm in oven, until ready to serve.
8. Serve with warmed cream cheese drizzle (instructions to follow).

  Maple Cream Cheese Drizzle:

• 1/2 cup cream cheese
• 1/4 cup maple syrup
• 2 tablespoons milk

1. Place cream cheese and  syrup in a medium glass bowl and heat in microwave for 30 seconds. 
2. Beat with mixer or wire whip, adding 2 tablespoons milk for consistency.
3. If lumpy, heat for another 20-30 seconds.
4. Beat until smooth.

 *If you don't care for the cream cheese topping, serve with your favorite pancake syrup.

Saturday in Norma's Kitchen..making perogies.

My sister Norma and I often talked about making perogies/varenechi together and after they had their kitchen renovations done she suggested we make them in her kitchen and enjoy a meal together with our husbands. We came happily with camera in hand. Norma mixed and rolled and I pinched perogies. Jack watched over the boiling process and John made sure all was done right, oh and he took photos when I was busy.

Norma's Cottage Cheese Perogies, we use the same recipe.

• 1 cup whipping cream 
• 1 cup milk
• 2 egg whites (save yolks for the cottage cheese filling)
• 1/2 teaspoon salt
• 5 cups flour (plus extra you need for rolling the dough)

1. Beat together cream, milk, and egg whites.
2. Add salt and flour, 3 cups of flour to begin with then add the rest as needed,  knead until the dough is smooth and not sticky.
3. Divide dough into 3 parts.
4. Spread a little flour on the counter and roll out each part of the dough to 1/8" thickness.
5. Cut circles with a 3" biscuit cutter, spoon a tablespoon of filling into the center of the circle, fold over the dough and pinch the edges to seal. I do it this way, my sister has her own method. 
6. Place on cookie sheets sprayed with cooking oil.
7. Bring water to boil in large pot, place approximately a dozen perogies at a time in the boiling water.
8. Boil for 10 minutes.
9. When done scoop perogies out of the pot with a slotted spoon and brush with butter to prevent sticking together.
10. Serve with cream gravy, warm Saskatoon sauce, and farmer sausage. Coleslaw is a very good side dish as well.
11. Yield: 35 perogies.

Cottage Cheese Filling:

• 2 containers of dry cottage cheese
• 2 egg yolks and 1 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper 

1. Mix all together until well blended. I do this by hand. Because that's how Mom always did it. 

Cream Gravy:

• 1/4 cup butter
• 2 tablespoons flour
• 2 cups cream
• Salt and pepper to taste

1. Melt butter in saucepan, add flour and whisk till mixture is smooth.
2. Add the cream slowly stirring constantly until thickened.
3. Add salt and pepper to taste.

Saskatoon Sauce:

• 2 cups Saskatoon berries or you can use blueberries. We like Saskatoon berries the best for this sauce.
• 1 cup water
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/4 teaspoon lemon juice

1. In a medium saucepan over medium heat,  bring berries and water to a boil.
2. Reduce heat and simmer for 5 minutes.
3. In a small bowl whisk together sugar, cornstarch, and salt.
4. Add to berries and stir constantly until mixture is clear and thickened.
5. Remove from heat and stir in lemon juice.

My Dad didn't care for the regular cream gravy so Mom would make his favorite kind and when she made it we all wanted some of it as a topping on the cream gravy. It sure tastes wonderful but it does add extra calories. I don't make it but my sister does and they call it Grandpa's gravy at their house.

Grandpa's Gravy:

• 1/3 cup butter
• 3/4 cup whipping cream

1. Cook over medium heat stirring constantly until it curdles and turns golden in color.

I love handwritten recipes. Don't you?

Flashback Friday / Toblerone Cheesecake

I posted this recipe waaaay back in 2008, and used the Kraft photo instead of my own. I have not made it in many years and it was high time to make this again. After having it again I wondered why I waited so long! Our dinner guest enjoyed it so much that even though it is a rich dessert, people asked for seconds.
I am sorry for the blurry picture but before I had a chance to retake pictures the cake was devoured in no time flat. The recipe originally comes from Kraft, but I revised it and included the changes I made.

Prep time:20 minutes Chilling time:8 hours or overnight

• 1 1/4 cup chocolate wafer crumbs
• 1/4 cup melted butter
• 2 packages (250g each) cream cheese softened
• 1 cup smooth peanut butter
• 1 cup sugar
• 3 bars (100g each) Toblerone Chocolate, chopped (I used 4 bars and divided the extra bar between the filling and the topping) 
• 1/2 cup, whipping cream equals about 1 cup whipped cream. Make a bit of extra if you want to decorate the top. (original recipe calls for a frozen whipped topping, but I prefer the real thing) 
• 1/4 cream for the ganache (original recipe said to use a 1/2 cup of melted coolwhip.

1. Combine chocolate crumbs and melted butter.
2. Press onto bottom of a 9 inch (23 cm) springform pan.
3. Chill. Beat cream cheese, peanut butter and sugar on medium speed of electric mixer until very smooth.
4. Stir in chocolate one bar of the chocolate chopped into bite size pieces.
5. Fold whipped cream into cream cheese mixture.
6. Spoon into springform pan. Chill 8 hours.

Ganache:

• 1/4 cup whipping cream
• 1 bar (100 g) Toblerone Chocolate (milk or dark), chopped

1. Using a double boiler, bring cream to a simmer over low heat, remove.
2.  Add chopped chocolate and stir until melted and smooth. Cool.
3. Pour over cake and place in refrigerator, or pour over each slice as it is served.
4. Decorate with remaining whipped cream and chocolate bar.

Serves 8 - 12

Beef Tenderloin Steak with Marsala Mushroom Sauce

Beef Tenderloin is a very tender steak that deserves to be served to someone very special.

When our children were little we usually stayed in on Valentines Day and even now when babysitters are not needed we still enjoy lighting the candles and setting the table for two. Beef tenderloin steaks are typically cut about an inch thick.   

The sauce will generously be enough for 6 - 8 steaks but the recipe can easily be made smaller for a dinner for two.  

The steaks can be cooked on the grill to your preference and the sauce can be made separately and served over the steaks.

• 6 - 8 one inch thick beef tenderloin steaks (sirloin steaks are good too) 
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 pound large button mushrooms, sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 tablespoons flour
• 1 cup dry marsala wine
• 3 cups beef broth
• 3 tablespoons fresh chopped parsley leaves
• salt and pepper to taste
• 1 cup heavy cream

1. Slice steaks in half to make 1/2 inch thick medallions. 
2. Heat a large fry pan over medium high heat.  Add butter and olive oil.
3. Season steaks with salt and pepper and sear on both sides until brown.  Remove from pan and place in a  large casserole dish.
4. Add the mushrooms, onion and garlic and stir over medium heat until the mushrooms begin to cook down after releasing their liquid.  This will take about 15 minutes.
5. Add flour and stir to create a thick paste.
6. Add the wine to deglaze the pan, stir to release all the bits from the pan.
7. Add beef broth and parsley leaves, taste the sauce, adjust the seasoning and add the heavy cream.
8. Pour sauce over the steaks and bake uncovered at 350 F for 45 - 60 minutes to reduce sauce and blend flavours.

Serve sauce and steak over mashed potatoes.

Spicy Dark Chocolate Cookies

These cookies with surprising ingredients are very tasty and have a nice after kick of spice to them. Enjoy them with a cold glass of milk or a cup of coffee. My sister Lana made them and shared them and the recipe with me.

Ingredients:
1/2 cup unsalted butter
6 oz. of semi sweet chocolate chips
1/2 cup light brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees.
Prepare 2 cookie sheets with parchment paper.

Melt the butter and chocolate together either on the stove top in a heatproof bowl over simmering water (whisking until glossy and smooth) or in the microwave in 25-second increments (whisking after each 25 seconds). Cool the chocolate mixture to room temperature.

In a stand mixer with the paddle attachment beat together the brown and white sugar, eggs and vanilla extract on low speed until mixed well. Pour in the cooled chocolate mixture and mix until combined.

In a separate bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne.

Add the dry ingredients to the chocolate mixture and mix on low speed until the flour is incorporated well.
Fold in the chopped walnuts.

Scoop 12 equal rounds of the cookie dough for each cookie sheet making 24 cookies in total (approx.1-1/2 tablespoons each)
Bake at 350 degrees for approximately 12 minutes.
Cookies should still be a little puffy and soft.
Immediately slide the full sheet of parchment paper with the cookies onto a cooling rack.
Cool and enjoy with a cold glass of milk.
Note: If you enjoy sweeter cookies you can increase the brown sugar to a cup.

5 Minute Chocolate Cake in a Mug

This cake in a mug was fun to make! The cake is slightly dense but quite delicious served warm with a scoop of ice cream or whipped cream. Sounds like an idea for Valentine's Day. Recipe from my long time friend Em.

• 4 tablespoons flour
• 4 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoon chocolate chips
• Splash of vanilla
• 1 large mug

1. Mix together dry ingredients in the mug.
2. Add egg and mix thoroughly. 
3. Pour in milk and oil and mix well.
4. Add chocolate chips and vanilla and mix again.
5. Place mug in microwave (1000 watts) and cook for 3 minutes. 
6. The cake will rise over the top of the mug but don't be alarmed. Allow to cool a bit and tip out on a plate if desired or eat right out of the mug.
7. Dessert for two.

Pecan Crusted Salmon

Are you looking for a simple yet special dish? This is our favorite salmon recipe and so quick and easy to prepare.  (I buy the frozen salmon fillets in bulk and keep on hand.) The directions are for two, but easily multiplied to serve more.

• 1 tablespoon Dijon mustard
• 1 tablespoon butter
• 1 tablespoon honey
• 1/4 cup breadcrumbs
• 1/4 cup chopped pecans
• 1 tablespoon minced fresh parsley
• 2 salmon fillets (6 oz. each)
• lemon wedges

1. Preheat the oven to 400 degrees F 
2. Mix together the mustard, butter, and honey. 
3. In another bowl, mix together the bread crumbs, pecans, and parsley.
4. Season each salmon fillet with salt and pepper. Place on a baking sheet lined with parchment paper
5. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
6. Bake for 10 - 12 minutes or until salmon just flakes when tested with a fork. 
7. Serve with lemon wedges.

  *Serves two.