Sour Dough Health Bread

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

Ingredients:

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

Method:

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

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

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

Roasted Rhubarb Scones

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

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

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

Roasted Rhubarb 

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

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

Scone Dough

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

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

Glaze

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

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

Rhubarb Streusel Pie

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

Rhubarb Streusel Pie

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

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

Topping:

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

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

Serve warm with a scoop of premium ice-cream.

Poached Tomato Eggs

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

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

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

Ingredients:

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

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

-1/2 cup butter

-salt and pepper

-4 eggs

-toast, very crispy

Method:

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

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

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

Serve with fried potatoes, bacon or sausages.

Bread for the Journey

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

Psalm 33:22

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

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

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

Roast Beef and Fried Egg Sandwich

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

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

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

Flash Back Friday ~ Cream Puff Dessert

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

Base:

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

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

Filling and topping: 

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

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

Apple Caramel Tortillas

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

Ingredients:

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

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

I

Creamy Chicken Piccata with Mushrooms

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

Ingredients:

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

Method:

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

Rhubarb Meringue Torte

Here is a springtime favorite...with a press-in-the-pan shortbread crust that makes this dessert 'easier than pie'! 

Crust:

• 1 cup cold butter
• 2 cups flour
• 2 Tablespoons sugar

1. Combine flour and sugar; cut in butter until crumbly.
2. Pat into an ungreased 9 x 13 inch pan, and bake in 350 F oven for 10 minutes.
3. Cool slightly.

Custard:

• 6 egg yolk
• 1 cup whipping cream or half and half
• 2 cups sugar
• 4 Tablespoons flour
• 1/2 tsp salt
• 5-6 cups rhubarb, cut into small pieces

1. Beat egg yolks, cream, sugar, flour and salt together.
2. Fold in rhubarb and pour over baked crust.
3. Bake at 350°F for 45-55 minutes (until custard is set).

Meringue:

• 6 egg whites
• pinch of salt
• 3/4 cup sugar
• 1 tsp vanilla

1. Beat egg whites with salt and vanilla until foamy.
2. Add sugar gradually, and beat until stiff.
3. Spread over custard and bake at 350° F until golden (about 10 minutes).

Serves 12-15

*This is a large recipe...can be halved and made in an 8 inch square pan.

Rhubarb Peach Pie

The first crop of spring rhubarb is being harvested here on our farm.  The early rhubarb stalks are tender and juicy.  If you are as excited about rhubarb as I am, you will pick them before they are fully grown and pair them with frozen peaches from your freezer.    It's a perfect pairing with the tart taste of rhubarb and the sweet goodness of peaches.    I like to make a pie the perfect size for a dinner party and so when the table is set for six, I make a pie that is cut into six.   I made enough filling for another small pie to share.  If you want, you can use this filling in one large deep dish pie.  Also, I like to use a lattice top crust when the filling is beautifully bright. It also helps to know exactly when the center of the filling is cooked.

• pastry  (I used two discs for two shallow 9-inch pies from this recipe that I divide into four discs)
• 3 cups sliced frozen peaches, thawed (do not drain)
• 3 cups diced rhubarb
• 1 1/2 cup sugar
• 4 tablespoons quick tapioca

1. Mix all the ingredients together for filling.  Set aside while you roll out the pastry.
2. Preheat oven to 375 F.
3. Roll out two discs to fit 9-inch pie plates,  trim edges from both pies.  Using all the trimmed pastry, roll out as thin and cut into strips to use for the lattice.  
4. Fill both pies with filling and arrange pastry strips evenly over both pies.  
5. Bake for about 45 minutes or until the crust is evenly brown and the center is clear and bubbly.  

Bread for the Journey - Bev

I love this picture that my husband took recently of a seemingly angry bird!

He looks mad, he's obviously being very vocal and there's no doubt his feathers are ruffled!

In our church ladies' Bible Study we've been studying the Sermon on the Mount 

and there are a few verses there that speak to how we should respond when
 our feathers get ruffled!

Matthew 5:21, 22, 

"You have heard that it was said to the people long ago, 'Do not murder, and anyone who murders will be subject to judgment.'  But I tell you that anyone who is angry with his brother will be subject to judgment. Again, anyone who says to his brother, 'Raca' is answerable to the Sanhedrin. But anyone who says 'You fool!' will be in danger of the fire of hell."

I don't think I've taken this instruction seriously enough.
 Jesus is not contradicting the law that Moses gave but is calling his followers
 to a higher standard than the letter of the law sets out.

Everyone, Christian or non Christian, agrees that murder is a sin and is deserving of punishment.
But we feel justified in calling someone a fool (or worse) when we feel their actions deserve it.
However we as followers of Christ, are called to treat everyone with grace and mercy as He did.
That includes the person who cut you off on the highway,
  the fellow church member who offended you,
your spouse when they've done something you thought was was ill-advised,
 or your child for a thoughtless or rebellious act.
According to this passage, when we react in anger or derision,
we too are deserving of judgment.

This passage challenged me and with God's grace I will be thinking twice
 before reacting in anger or calling someone a fool.
My prayer is that all of us as Christians will be known for the grace and mercy we show to others
especially when our feathers are ruffled!

Chocolate Meringue Pie

For some, the idea of chocolate meringue may be new but I was introduced to it long before I had lemon meringue. This was a family favorite when I was growing up and my mom made it almost every Saturday in a large cookie sheet, so that there’d be enough for company the next day. I suggest using the homemade pudding recipe because it’s a milder version of the Jell-O packages and goes better (in my opinion) with the meringue.

Basic Pie Pastry: (yields 2 shells for filling or one double crust pie or one cookie sheet shell)

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

1. Combine flour and salt in medium sized mixing bowl. 
2. Cut shortening into flour with pastry blender until pieces are the size of large peas. 
3. Sprinkle with water and stir with fork, in circular motion, until mixture barely comes together - It will seem dry, but keep stiring. Shape into a ball.
4. Divide in half. Turn out on floured surface, pat and shape with hands into circular shape, then roll out to fit 9” pie plates. Prick crusts. Freeze one and bake one until just golden, about 12 – 15 minutes.

Chocolate Pudding filling:

• 2 1/4 cups milk, divided
• 1/4 cup cornstarch
• 1/4 cup Nestle Nesquik chocolate milk mix powder
• 1 rounded tablespoon unsweetened baking cocoa
• 2 tablespoons sugar
• 3 egg yolks

Meringue

• 3 egg whites
• 4 tablespoons sugar

1. In a small pot, heat 1 1/4 cup of the milk (medium heat) and bring to boil. Set aside 1 cup.
2. As you’re watching this, mix the cornstarch, chocolate and sugar in a small bowl.
3. Add a little of the 1 cup milk, set aside earlier, stir in the egg yolks and then the rest of the milk.
4. With whisk, add this mixture to the milk just as it comes to a boil and stir until it thickens and begins to bubble. It may get lumps, but just keep stirring; it gets smooth after a minute.

5. Pour into baked pie shell.
6. Beat 3 egg whites with 4 Tbsp sugar, until shiny and thick. If you over beat it, it will be harder to get a nice finish. Spread over pudding. To get little peaks, touch the top with a spoon and lift.
7. Bake at 400° F for 7 min or until golden. Cool before serving. Keeps well in fridge for several days.

Hints:
- heat serrated knife well (under hot running water) before cutting up the pie. It keeps the meringue from sticking to the knife. Repeat between slicing.
- frozen pie shells are handy to have and can be baked from frozen 

Kotletten (meat balls) ~ Flashback Friday

It is 'Flashback Friday' and I am re-posting a recipe that I shared here in the very early days of this blog, in June of 2008. Some call them Kotletten or Cutletten and others know them as Klopps, but no matter what you may call them, they are a tasty deep-fried meatball. We had them often in my childhood home, and they were delicious right out of the pan for dinner.  But there were always plenty left for tomorrow, to make sandwiches or for a cold picnic dinner. Now I only make them once a year, for our traditional cold Easter buffet.  They showed up last Sunday on the meat platter, alongside the sliced ham and grilled farmer sausage.  We have been enjoying them 'every which way' this past week, especially at lunchtime sandwiched in a roll with mustard and pickles.

• 1 pound ground beef
• 1-2 slices day-old bread 
• 1 egg
• 1 medium potato, sliced
• 1 small onion, peeled and sliced
• 1 teaspoon salt
• 1/8 teaspoon pepper

1. Soak bread in water, and wring out excess.
2. Add the 'soaked bread' to a blender along with all other ingredients except for ground beef, and blend until smooth.
3. In a large mixing bowl, combine pureed mixture and ground beef.
4. Mix well with your hands.
5. Form meat balls of desired size.
6. Heat about 1/2 inch oil in frying pan and cook over medium-high heat. 
7. Turn meat balls over once well browned on the bottom side; cook several minutes longer.

Tip: If not using a blender, grate potato and onion before adding to meat mixture.

My theory is that if I am going to be deep-frying I might as well make it worthwhile, so I did five times this recipe last weekend.  The meatballs not only taste great cold, but can be frozen to use in other dishes.

We'd love to hear your memories of Mennonite meatballs in the comment section.
 

Red Velvet Cake

This cake is one of my grandchildren's favorite. I have made it for a few of their birthdays. It's very hard to keep the whipped cream from turning a pink tone when you cut the cake but hey a few pink tints don't bother me!
I know you can buy red velvet cake mixes but sometimes it's just fun to do one from scratch.
This recipe is from a friend, I made a few changes.

• 2 1/2 cups flour
• 2 1/2 tablespoons cocoa
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1 1/3 cups white sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup buttermilk
• 2 tablespoons liquid red food coloring
• 1 teaspoon vinegar
• 1 teaspoon baking soda

1. In a bowl sift together flour, cocoa, salt, and set aside.
2. With mixer beat butter until creamy, add sugar and beat until light.
3. Add eggs one at a time beating well after each one.
4. Add vanilla and beat until well combined.
5. Whisk together buttermilk and red food coloring and add the flour alternately with the buttermilk mixture until well blended.
6. Combine vinegar and baking soda together (it will foam up) then quickly fold into the cake batter. This will help make the cake light and fluffy
7. Divide the batter between two 9 inch round pans which have been lined with parchment paper.
8. Bake in preheated oven at 350º for 30 minutes.
9. Once cakes are done and out of the oven cool for 10 minutes then invert them on a wire rack and let cool completely before frosting.

I frosted the cake with sweetened whipped cream. Sometimes I cut each cake in half horizontally giving me 4 layers which I then assemble with whipped cream between each layer and spread more whipped cream on top and sides. This time I left the cake in 2 layers so as to see the cake texture.
You can also make cupcakes or use in a trifle.

ENJOY!

Cabbage Rolls

Cabbage roll recipes are a little like cake recipes. . everyone has a little different way of making them. . I wanted to share mine. . more for the handy hint about the cabbage. .but since I'm telling you that secret. .you may as well have the rest. Consider that you will take 2 days to make these. . .plan ahead for family gatherings. . .it is wonderful to pull them out of the refrigerator to warm up.

Cabbage Rolls

• 1 large savoy cabbage
• 2 pounds lean ground beef
• 2 medium to large onions
• 2 tablespoons canola or olive oil .. or even butter is fine
• 1 cup white or brown rice. . . and 2 cups water
• 3 eggs
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 cans tomato soup
• 2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
• 1 can or small carton chicken broth

1. In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.
2. In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.
3. Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.
4. In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.
5. Remove the leaves from the cabbage, cutting away the tough part closest to the core.
6. Spray your large casserole or two small casserole dishes with cooking spray.
7. Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.
8. In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.
9. Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don't. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.
10. For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour .. at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.

Asparagus with Sesame

Our family loves asparagus. When we were dairy farming in the late 80's, meaning, milking cows, our neighbors had an asparagus patch. We traded asparagus for milk. What a delicious treat. To this day, my children love nothing more than melted butter poured over freshly cooked asparagus. I have tried a few new versions and here is one recipe that passed my family's inspection. They are always asking for more.

Sesame Asparagus

• 2 tablespoons sesame oil
• 2 tablespoons sesame seeds
• 2 tablespoons ginger, grated
• 2 tablespoons garlic minced
• 2 tablespoons green onion, minced
• 4 cups asparagus sliced in 1/2 inches
• 1 cup bean sprouts
• 1 cup julienned red or yellow bell peppers
• 2 tablespoons soya sauce
• juice of 1 lime

Instructions.

1. Heat sesame oil in a skillet or wok until sizzling hot.
2. Quickly add the sesame seeds, asparagus, ginger, shallot, and garlic.
3. Stir-fry about 1 minute.
4. Add the bean sprouts
   and red pepper.
5. Stir-fry for another minute.
6. Remove from heat and add soy sauce and lime juice.
7. Toss thoroughly
8. Serve

Always be willing to introduce something new to your family or friends. 

Slow Cooked Garlic and Rosemary Roast Beef Dinner

This slow cooked roast with it's wonderful aromas wafting through the kitchen as it cooks, will be enjoyed long before it's served. Serve it along with roasted, cooked or mashed potatoes and roasted vegetables.

Ingredients:

• 2 pound boneless rump, top sirloin or round roast
• 3/4 teaspoon salt
• pepper
• 2 - 3 cloves garlic
• 1 can cream of mushroom soup
• 1/2 cup red wine or water
• 1 tablespoon fresh rosemary, chopped fine
• 1 sprig fresh sage

side dishes

• 4 yellow or red potatoes
• 4 carrots
• 4 cups green beans, frozen or fresh
• 2 tablespoons olive oil
• 1 clove garlic, crushed

Method:

1. Sprinkle roast with salt and pepper. Tuck peeled garlic cloves under twine.
2. Place in slow cooker.
3. Add cream of mushroom soup, splash of wine, rosemary and sage.  
4. Cook on high for 5 - 6 hours or on low for 7 - 8 hours
5. Half hour before serving, cook quartered potatoes. Cook chopped carrots in a separate small pot for 5 minutes. Stir together carrots, green beans, olive oil and 1 crushed garlic clove. Roast at 400° F for 30 minutes in foil lined pan.
6. When ready to serve, remove roast to serving plate and cover. 
7. To make gravy, shake 1 tablespoon flour with 1/2 cup water in a jar, and add to roast beef juices, stirring until thick. If you like, you can pour the juices into a pot through a sieve and do the same.  There will be lots of gravy. Add some rolls to sop it up. Serves 4 ( use a 3 - 4 pound roast to serve 6 - 8) 

Bread for the Journey

Psalm 100

Make a joyful noise to the Lord, all the earth!
Serve the Lord with gladness!
Come into his presence with singing!
Know that the Lord, he is God!
It is he who made us, and we are his,
we are his people, and the sheep of his pasture.
Enter his gates with thanksgiving,
and his courts with praise!
Give thanks to him; bless his name!
For the Lord is good;
his steadfast love endures forever,
and his faithfulness to all generations.

Rice Pudding

Rice Pudding, as simple as it is, can still be made a number of different ways. My mom called it "Rice with Milk" and basically cooked rice in milk. We sprinkled some sugar on it and it was good. I started making my version of rice pudding by using left over cooked rice and mixing it with a light vanilla custard.

Ingredients:

• 3 cups cooked (non sticky) rice (cook 1 cup in 2 cups water with 3/4 tsp salt)
• 2 cups milk, divided
• 4 Tbsp flour
• 4 Tbsp sugar
• 2 egg yolks
• 1 tsp vanilla

Method:

1. In a saucepan, heat 1 1/2 cups milk on medium heat.
2. In the meantime (in a small bowl) mix flour, sugar and 1/4 c milk, blend egg yolks in well, then add vanilla and the final 1/4 cup milk.
3. When milk in pot shows tiny bubbles on the edge, pour in egg mixture, stirring all the time,  vigorously once it begins to thicken, until it is smooth and bubbly.
4. Stir in cooked rice and pour into serving dishes. Serve warm or cold with a cinnamon/sugar mix, raspberry sauce or plain.

PS Make it gluten free by substituting the four Tbsp flour with three Tbsp cornstarch.

Flash Back Friday ~ Cookie Sheet Cherry Platz

For Flashback Friday I decided to bring back this recipe that a friend shared with me a long time ago. It's still one of my favorites. Once I tasted it I knew it was a keeper. It is a large recipe, perfect to bring to family gatherings or potlucks.

• 1 cup butter
• 1 1/2 cups white sugar
• 4 large eggs
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 can cherry pie filling (I used 1 1/2 cans, I like more filling but 1 can works fine too)

1. Cream together butter and sugar, add eggs and beat well. Add flavorings.
2. Stir in flour and baking powder and mix until well combined.
3. Spread half the batter into a greased 12" x 17" pan. Put pie filling over base and using a spoon drop other half of the batter over filling. This dough is fairly thick so it doesn't really spread well over top, if you drop it by spoonfuls you get a pretty effect with the cherry pie filling peeking through.
4. Bake in a 350º oven for 30 to 35 minutes. Top should be slightly golden in color.

Glaze:

• 1 cup icing sugar
• 1 teaspoon lemon juice
• Enough hot water for drizzle consistency.

1. Drizzle over warm platz.

Almond Sweet Rolls Gluten Free

I am so pleased to share this recipe with you.

The rolls are wonderfully light and fluffy and the taste is exceptional .

I was rewarded by my granddaughter's reaction with her first bite ,
"Oh, my goodness, these are SO good !" and my gluten loving husband said... 
"These are miraculously good!"         I had to smile, didn't I ?

These keep well, they are still soft and good the next day.

Almond Sweet Rolls

• 1/2 cup water
• 1 tsp sugar
• 1 tsp gelatin
• 1 1/2 tbsp reg. yeast
• 1/3 cup milk
• 1 egg
• 1/4 cup butter
• 1 tsp almond flavoring
• 1/3 cup sugar
• 3/4 cup millet flour 
• 1/3 cup white bean flour
• 1/4 cup brown rice flour
• 1/2 cup tapioca starch/flour
• 1/4 cup cornstarch
• 1/3 cup almond flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp xanthan gum
• sweet rice for handling dough
• 1 egg white
• sesame seed or poppy seed (optional)

1. Mix sugar and gelatin, add warm water and yeast - let proof
2. Beat butter and sugar, add egg flavoring and warm milk
3. Blend well together dry ingredients
4. Add dry ingredients all at once to liquids , blend on low , then beat on high for 2 minutes.
5. Turn dough out onto counter sprinkled with sweet rice ... Work in enough sweet rice (I use about 1/4 cup) to make the dough just barely not sticky (on the outside, don't try to work the flour into all the dough) It is important to keep dough as soft as possible.
6. Pat dough into a 13 or 14 inch circle -- using a pizza cutter dipped in sweet rice flour, cut circle into 16 equal segments.
7. Starting at the wide end of each segment roll up ending at point - dipping fingers into sweet rice flour if dough is sticking.
8. Brush tops (I find it easier to use my fingers rather than a pastry brush) with whisked egg white.
9. Optional -- sprinkle tops with poppy seed or sesame seed
10. Place rolls on parchment lined cookie sheet and let rise in warm place about 1/2 -3/4 hour.
11. Bake in 375 degree oven for 20 minutes or until golden brown.

Carrot Cream Cheese Whoopie Pies

If you enjoy carrot cake with cream cheese frosting, I think you will love this pretty little sandwich cookie that will fit perfectly with your Easter or Spring dessert menu.  If you think children will rather enjoy some butter icing between the layers. .go ahead and fill with the icing of your choice.

Make them ahead during the week and store them in the freezer.  Since they have a cream cheese filling, do not store them unrefrigerated.

The cookie is sweet but is balanced with the cream cheese filling.

• 1 1/4 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup creamed honey
• 1 large egg
• 1 tablespoon fresh lemon juice
• 3/4 cup finely grated carrots (about 2 medium)
• 1/2 cup solid packed dates (chopped very fine)
• 8 ounces cream cheese
• 3 tablespoons creamed honey
• 1 tablespoon fresh lemon juice

1. Whisk together flour, cinnamon, baking soda and salt in a bowl.
2. In a food processor or mixing bowl, combine butter, brown sugar and honey until creamed.
3. Add the egg, honey and lemon juice.  .pulse until creamed or mix with beaters.
4. Add the dry ingredients and the carrots and dates and pulse until just combined. .or mix with beaters.
5. Refrigerate batter for 1 hour.
6. Preheat oven to 350 convection or 375 regular bake.
7. Using a small ice cream scoop to keep the cookies even in size, drop 2 inches apart on a parchment paper lined cookie sheet.
8. Bake until browned.
9. Remove to a cooling rack.
10. Combine the cream cheese, the 3 tablespoons honey and the 1 tablespoon fresh lemon juice until creamy and smooth.  (using the food processor makes this a quick job)
11. Divide the cookies in half.  Put one teaspoon of cream cheese filling on a cookie and top with its twin.
12. Sift some powdered sugar over all the cookies while they are still on the rack.
13. Freeze in a single layer and then store in a covered container in the freezer or overnight in the refrigerator.

Baked Rice Custard

This is my husbands favourite dessert.

His mother made it often and always baked it in this enameled pan.

She was a great cook and taught me how to make many of the comfort foods

we Mennonites enjoy.

This is a baked custard - quite different from rice pudding which is made on top of the stove.

• 1 cup cold, cooked rice (leftovers work well)
• 1 cup raisins (sultanas, washed)
• 3 eggs
• 2 cups milk
• 1/2 cup sugar
• pinch of salt
• 1 teaspoom vanilla

1. Mix cooked rice and raisins in a buttered 6 cup casserole dish.
2. In another bowl, beat eggs with a whisk
3. Continue whisking the eggs as you add the milk, sugar, vanilla and salt.
4. At this point you can warm this milk mixture to lukewarm in the microwave. Do not let it get hot. This is only to speed up the baking time.
5. Pour over rice and raisins.
6. Place casserole in a pan of hot water (water should come up the side of the casserole dish to a depth of 1 inch)
7. Bake at 350 degrees F for about 1/2 hour or until mixture is hot.
8. Turn oven down to 275 degrees F and continue to bake. Check often to see when it begins to thicken around the edges. Then stir mixture gently to distribute rice and raisins.
9. Total baking time will be somewhere between 1 and 1 1/2 hours depending on how cold your milk was.
10. Continue to bake until a knife inserted into the middle of the custard comes out clean.
11. Do not overbake.
12. This is good either warm or cold.

Lemon Cream Sponge Cake

"A loving heart is the truest wisdom."

Charles Dickens

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

Hot Milk Sponge Cake

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

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

Lemon Filling

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

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

Whipped Cream icing

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

Sugared Almonds

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

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

Bread For the Journey

Easter Song

Hear the bells ringing, they're singing

That we can be born again.

Hear the bells ringing, they're singing

“Christ is risen from the dead.”
~

The angel up on the tombstone

Said “He is risen just as He said.

Quickly now,

Go tell His disciples

That Jesus Christ is no longer dead!”
~

Joy to the world,

He is risen, alleluia,

He's risen, alleluia;

He's risen, alleluia!
~

Hear the bells ringing, they're singing

That we can be born again.

Hear the bells ringing, they're singing

“Christ is risen from the dead.”
~

The angel up on the tombstone

Said “He is risen just as He said.

Quickly now,

Go tell His disciples

That Jesus Christ is no longer dead!”
~

Joy to the world,

He is risen, alleluia,

He's risen, alleluia;

He's risen, alleluia!

Alleluia!
~

Words: Keith Green 

Matthew 28:6-7

English Standard Version (ESV)

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

Christ is Risen!

He is Risen Indeed!

Happy Easter Everyone!