Bread For The Journey

I've always thought that the perfect tea towel to dry dishes is well worn, freshly pressed and made of fine linen.  I thought that until this year when I was given this unique, one of a kind, hand-embroidered, treasure for Mother's Day. 

 My darling grands didn't make this happen on their own.  Their creative Mom who has a desire to teach and use every opportunity to build within her children appreciation, helped them to brainstorm what it is their Grammie and Omi do for them that makes them feel loved.  

For my tea towel, they thought and then each came up with something that I bake that they love. Can you figure out what those three baked items are?  After drawing out their ideas, the drawing was transferred onto a good flour sack tea towel and then their little hands helped to stitch and create a treasure.  

The tea towel is draped over my oven door handle and it looks like it is ready to use but truthfully, I feel it is worth too much to risk ruining.  I want to save it and maybe even put in a treasure frame where it stays clean and is protected against rips and stains. 

The problem with this theory is that the children will question why I am not using the gift that they created just for me.  They wanted to give me something that I could use in my everyday routine that would be useful.  

It bears considering then whether the good gifts that Christ gave us when we came to faith in him are being put to good use to help others or are we saving those gifts for when it suits us, when we have more time, more energy or when we feel like our gift will be properly appreciated.  

I'll use that treasure of a tea towel on my best crystal because their gift deserves to be appreciated and put to good use! When I use it I'll be reminded to consider how to use the gift that Christ gave me. 

For we are God's masterpiece. He has created us anew in Christ Jesus, so we can do the good things he planned for us long ago.

Ephesians 2:10 NLT

Herbed Pizza Dough

We enjoy pizza and once you find a dough that works well for you you won't ever go back to pre made pizza dough. It's so simple to make and adding a few extra spices or herbs to the dough makes it extra tasty. This is also great dough to make a flat bread and top it lightly with oil and a few fresh toppings. When hot out of the oven dip in balsamic and a good olive oil.

• 1 tablespoon active dry yeast
• 1 cup warm water
• 1/2 teaspoon sugar
• 2 1/2 cup white flour, plus a little for kneading if needed
• 1/2 cup semolina flour
• 1 teaspoon salt
• 1 teaspoon dry oregano leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon dry Greek seasoning
• 1/4 teaspoon garlic powder
• 3 tablespoons grated Parmesan cheese
• 3-4 tablespoons olive oil

1. Place warm water and sugar in a small bowl. Sprinkle with yeast and allow to stand for 8-10 minutes.
2. While yeast is proofing, add all other ingredients except olive oil to a large bowl. 
3. Once yeast has proofed stir down and pour over dry ingredients.
4. Add 2 tablespoons of the olive oil.
5. Using a fork stir until the dough comes together. 
6. At this point add another tbsp of the olive oil and using your hands knead dough. Add a little more flour if needed to make a soft but not sticky dough. Knead about 5 minutes.
7. Lightly grease bowl, place dough ball back into bowl and cover. Let stand out of draft for 35-40 minutes.
8. Roll out dough and fit onto pizza pan.

Now you are ready to top the pizza crust with your favourite toppings. There are a lot of great pizza recipes here on our blog and if you have our Celebrations book Lovella and I also have some great topping ideas as well as several other dough recipes to try out. 

Chipa

For my flashback Friday I have chosen to share the recipe for Chipa again.
Makes 3 dozen
These chewy cheesy little pillows is a recipe originally from Paraguay, where my husband was born. They are made from Cassava flour (called Mandioca flour in Spanish) or Tapioca Starch, therefore making them gluten free. (Tapioca Flour and Tapioca Starch is the same thing.)
Another variation for the recipe has a crusty hard outer crust yet soft and chewy from the inside. This version however is a soft muffin, chewy on the inside that taste best warm from the oven, they feel like little pillows. **They are so quick and easy to make, you don't need to be following a gluten free diet to enjoy them.

• 1 - 400 g. / 14 oz package of tapioca starch (approx 3 cups)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup of oil
• 2 cups of grated cheese, like Old Cheddar*
• 2 eggs
• 1 cup milk

1. Mix all the dry ingredients together.
2. Add oil, beaten eggs with the milk and stir until the dry ingredients are well moistened.
3. Put into greased mini muffin tins, enough to make 3 dozen. 
4. Bake at 350 until golden brown, 20-25 minutes.

*You can use any combination of cheese according to personal taste. I have added 1/2 cup of parmesan cheese mixed with 1 1/2 cups mozzarella.  Try smoked Gouda, Swiss, Jalapeno Pepper Jack perhaps? Change up the flavors for a new taste experience.

**Just a word of caution, because these are gluten free, and you don't eat them the day that they are made, they will certainly lose that soft, chewy goodness and become a bit dry and hard. So enjoy them right out of the oven and only make as many as you need. Do not use regular size muffin cups, the larger ones do not taste the same.

Cinnamon Knots

I love anything with cinnamon and these knots didn't disappoint. Warm from the oven they are a delicious treat with a cup of coffee. If you desire you can use your favorite sweet yeast dough for these knots. At the end if there is any sugar/cinnamon mixture left over you can save it for cinnamon toast.
This recipe is from Taste of Home magazine, I made a few changes.
I love the many various ways of using cinnamon bun dough. What do you make with your sweet yeast dough?

• Dough:
• 1 cup milk
• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon salt
• 2 tablespoons instant yeast
• 4 1/2 - 5 cups of flour
• Topping: 
• 1 1/2 cups sugar
• 2 tablespoons cinnamon
• 1/2 cup butter, melted

1. Scald milk, whisk in 1/2 cup butter, 1/2 cup sugar, eggs, and salt. Add eggs slowly whisking the whole time.
2. Add yeast and 4 cups of flour, mixing thoroughly. Continue adding flour as needed and knead for 5 minutes until dough feels soft, smooth, and elastic. It's okay if the dough is slightly sticky, it's better for the dough to be slightly sticky than using too much flour.
3. Cover bowl and let rise in a warm place until doubled in bulk, 1 1/2 hours.
4. Divide dough into 3 even portions, Shape each portion into 12 balls. Work with one portion at a time.
5. Roll each ball into an 8" rope. Combine sugar and cinnamon from the Topping ingredients.
6. Dip each rope into melted butter, then coat with sugar/cinnamon mixture and tie into a knot, tuck and pinch ends under and place on parchment lined pans. Repeat with remaining dough.
7. Cover and allow to rise for 30 minutes.
8. Bake in a 375º oven for 12 minutes.
9. Cool slightly then drizzle with icing glaze or serve plain. Either way they are delicious.
10. Yield: 3 dozen knots

Microwave Rice

I never cook rice any other way than in the microwave. It's just too easy, no mess and perfect fluffy rice every time.
Cooking rice in the microwave rather than on the stove top takes more water, contrary to what you would expect. I don't know the scientific reason for that, but I just know that is how it works and why fix what isn't broken!

• for 1 cup of rice use 3 cups of water 
• add salt to taste - about 1/2 teaspoon
• 1 tablespoon lemon juice 
• 1 tablespoon butter 

1. Place all ingredients in a bowl that allows for expansion. 
2. If you are not using a bowl with a lid, simply cover with a dinner plate. 
3. Place in microwave at high power ... set for cooking time of 25 minutes and 'forget about it'. 

 * Cooking rice in chicken broth instead of water adds great flavor ... If I don't have chicken broth, adding a chicken bouillon cube is good too. (Make sure it is gluten-free if you need it to be)
I use converted white rice, brown rice or my favorite - sprouted rice.  Sprouted rice is the healthy choice ... you can read about it here. 

NOTE - I know microwaves vary in power, so when cooking the rice the first time take note of time needed.

Mud Pie Deluxe

With a chocolate crust and coffee ice-cream filling, topped with rich chocolate sauce, whipped cream and toasted almonds...this dessert is a wonderful summertime treat!

 Crust:

• 1 1/4 cups chocolate wafer crumbs (like Oreo)
• 1/4 cup melted butter

Filling:

• 2 L / 8 cups coffee ice-cream, softened

Chocolate sauce:

• 1/3 cup cocoa
• 3 tablespoons butter
• 2/3 cups white sugar
• 1/3 cup heavy cream
• 1 teaspoon vanilla

Topping:

• 1 cup whipping cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

Garnish:

• chocolate pieces or shavings for garnish
• toasted or caramelized almonds

1. Combine chocolate wafer crumbs and melted butter.  Press into bottom of a 9" spring form pan.
2. Spoon  ice-cream onto crust (or cut into slices to fit).  Level with spatula.  Freeze.
3. For chocolate sauce, combine all ingredients in a saucepan. Heat and stir over medium heat until boiling. Remove from heat and cool until lukewarm, then spread over ice-cream layer.  Return to freezer.
4. Whip cream, sugar and vanilla until stiff.
5. To serve, top each slice with whipped cream, shaved chocolate and sliced almonds.

Serves 12

Note: In our area Safeway stores carry wonderful coffee ice-cream with the Lucerne label.

Baked Beans Barbecue Style

Our favourite side with Pulled Pork Sandwiches is baked beans.  Buy a bag of dry beans the next time you are at the market and put them on to soak.  The reward will be worth the effort put into planning.

Once the beans are ready to cook, the dish is put together in no time and your side dish is ready to put in the oven for a slow simmer and serve the next day.

• 500 grams / 1 pound dried small white beans
• 1 pound (approximately) good quality bacon,  diced
• 2 medium onions, diced
• 1 jalapeno pepper, finely minced
• 1/3 cup tomato paste
• 1/3 cup ketchup
• 2 teaspoon Worcestershire sauce
• 1/4 cup maple syrup
• 1/4 cup molasses
• 1/3 cup barbecue sauce
• 1/2 teaspoon dry mustard
• 4 cups water (reserved from beans)
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Rinse and sort beans, discarding discolored or shriveled beans.   Cover beans with a few inches of water in a medium sized pot with a lid.  Bring to a boil and boil 2 minutes and then remove from heat and let stand 2  hours.  If necessary, add more boiling water to pot to keep the beans covered. Drain and reserve the water to use in the recipe.
2. Fry the bacon in a heavy dutch oven, drain excess drippings. Add onion and saute until the onions have softened.  Add remaining sauce ingredients to the pot.
3. Add the beans and 4 cups of the water that the beans cooked in.  Add additional water if needed to cover the beans. 
4. Cover and refrigerate overnight.
5. The next day, preheat the oven to 250 F.  Bake the beans for 8 hours.  Check and stir beans every few hours.  Add additional water if needed to keep the beans just covered with liquid. (I have not ever done the recipe in a crock pot but I think you could.  I would recommend that you check to see what temperature the settings are on your crockpot and judge whether you should cook the beans on low or high, based on that information. 

Bread for the Journey

To have faith is to be sure of the things we hope for, to be certain of the things we cannot see.

Hebrews 11:1 (Good News Bible)

It takes courage to live our life by faith and not by sight, choosing to let go of control and place our hope into the Lord's hands rather than in our own.
Our journey here on earth is uncertain and we can't see what is around the next corner which may give us a real mix of emotion including anything from excitment to fear.

Faith in something we can not see challenges us to trust God to be true to His Word and promises. Proverbs 3:5-6 says, Trust in the Lord with all your heart and lean not on your own understanding, In all your ways acknowledge Him and He shall direct your path.

God sees clearly the path before us and sees what we can not see. At times I struggle fully grasping that truth for myself even if my life experience has proven to me that indeed God is faithful. My desire is to keep strengthening my trust in Him and to encourage those that I journey with to do the same.

Prayer; Lord help us to keep our eyes fixed on you Jesus and not on the road in front of us heavily laden with fog straining our eyes to see rhat only you can see, but to trust that you will lead us as we walk in obedience to your Word and making our faith stronger with each step, trusting that you will never fail us or forsake us. In your precious name I pray. Amen. 

Konigsberger Klopse (German Meatballs)

This recipe was invented in the city of Konigsberg, today known as Kaliningrad, Russia.
My aunt, Tanta Hanna was born and raised in East Prussia, Germany and this was one of her signature dishes. Later in her life when they moved to the Fraser Valley she was one of the top cooks at Menno Hospital.  I have always interpreted this recipe as 'Meatballs for a King' and once you have taken the time to work through the processes, you'll know why it's worth it. The traditional creamy sauce is made from the broth in which the meatballs were cooked. This dish was only served on special occasions.  February is the birthday month for our family.  So this past weekend I served this to our family as they ramped and raved about this 'old fashioned comfort food.'

Ingredients

Broth ~ Prepare Broth

• 6 cups water
• 2 bay leaves
• 2 whole allspice
• 6 pepper kernels
• 2 teaspoons salt
• 3 onions chopped medium size

1. Add water to the soup pot.
2. Add spices. 
3. Chop your onions medium size and add to the broth.
4. Wait till the onions drop to the bottom of the pot.

Let this broth simmer for about 30 minutes while you prepare your onion mixture.

Onion Mixture ~ Prepare while the broth is cooking.

• 2 onions chopped fine 
• 4 tablespoons butter 
• 2 tablespoons parsley

1. Melt butter in a frying pan.
2. Fry onions in butter and add parsley. Do this slowly.
3. Fry the onions till caramelized.  This reduces excess moisture.
4. Now add this mixture to the meat mixture 

Meat Mixture: Meatballs ~ Prepare meatballs and spices while your onion mixture is frying.

• 2 pounds ground veal (optional: ground beef)
• 2 teaspoons salt 
• 2 eggs
• 1/4 cup rolled oats
• 1/2 cup cream
• 1 onion chopped fine
• add the onion mixture (above) to this meat mixture

1. Combine veal and other ingredients and mix well.
2. Add one more chopped fine onion.
3. Now add the onion mixture from above.
4. Form meat into golf-size balls.
5. They may be a bit delicate to work with but the final result will be moist.  
6. Lay the meatballs on a baking sheet and carefully place them into the hot broth.
7. Let cook for 30 minutes and remove meatballs from the hot broth.
8. Do not stir, as they will fall apart.
9. Discard bay leaves.

To Make Creamy Sauce

• Mix 1/4 cup water with 6 tablespoons flour and mix well.
• Add this to your beef broth and it will thicken.
• Add 2 beef bouillon to the broth.
• Add 1 cup sour cream to the broth and stir.
• Make sure it has a thickening consistency.  You may need to add a bit more flour considering your amount of broth.  You will never have enough broth sauce.
• Add the cooked meatballs back to the heated sauce and simmer for 5 minutes.

Serve meatballs and cream sauce with new boiled potatoes or buttered spaetzle noodles.

We always serve this on potatoes, add capers, and fresh parsley.

You won't be making this every day, but remember, when you do...it's for a special occasion.

It freezes well and has been served on many a ski holiday. 

A feast fit for any birthday!

Tomato Soup (Flashback Friday)

The new bride who shared this recipe with me some 30 years ago had no idea what a family favorite it would become to us. I've been wanting to re-post it because I feel like I need to reiterate how easy and delicious it is!  When I posted it early in 2009, the photo had a puff pastry on it - which possibly just looked too complicated. Hopefully this one will eliminate any of those fears. This soup makes a nice appetizer or main course served with a quickly made French Bread. Over the years this has been my go-to soup and bread to take to someone who needs a meal.

Soup Ingredients:

• 2 Tbsp oil
• 1 onion, chopped very fine
• 1/2 green pepper, chopped very fine
• 2 stalks celery, chopped very fine
• 1 tsp basil
• 1 tsp dill weed
• 28 oz canned whole tomatoes
• 2 Tbsp tomato paste (optional)
• 1 Tbsp sugar
• 1 tsp salt
• pepper, to taste
• 2 cups chicken stock

White Sauce:

• 3 Tbsp butter 
• 3 Tbsp flour
• 2 cups milk

Method:

1. Blend tomatoes in blender until just blended. (Do not substitute whole tomatoes with crushed tomatoes - the flavor will be much stronger)
2. Heat first 4 ingredients in large pot until vegetables are soft.
3. Add spices, tomatoes, tomato paste, sugar, salt and pepper. Simmer 10 minutes. Add chicken stock.  Simmer 20 min.
4. In a small pot, melt butter, using whisk - blend in flour and milk, stirring continuously to make a smooth sauce. Once it bubbles, add into tomato soup. Serves 4 – 6

Tips and ideas:

• I often double the recipe as it is good for leftovers. I've also added a can of tomato rice soup with water to stretch the recipe. I like the rice in there.
• For chicken stock I use 1 Knorr bouillon cube with water or Better than Bouillon (paste) with water. To make a vegetarian soup, use vegetable broth.

• To serve with puff pastry, Cool soup slightly, refrigerate until ready to use. Divide among 4 -6 onion soup bowls, leaving 1 inch from top. Roll out 1 -2 pkgs (14 oz each - 397 g) thawed frozen puff pastry to 1/8" thick. (I used 1 pkg. for 6 bowls, but I had to combine the scraps and re-roll) Cut rounds out, about 6 inches in diameter – slightly larger than tops of bowls. Cut a few slits to allow steam to vent. Press to outside of bowl, but not to rim. Chill 1 hour. Bake on lower 1/3 of oven, at 400 F, 15 – 20 min. Watch that the pastry doesn't brown too quickly.

Chewy Sandwich Cookies

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

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

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

Butter Soup

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

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

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

Butter Soup

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

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

Noodles

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

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

Strawberry Ala Mode

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

How do you serve strawberry shortcake to a large crowd?

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

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

 Ingredients for Sponge Cake

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

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

Method

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

Strawberry Mixture

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

Have fun creating your own version.

Just in time for the long Victoria Day Weekend.

Bread for the Journey

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

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

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

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

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

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

Rhubarb Tart with Custard Topping

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

Crust (use half for the tart)

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

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

Filling

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

Topping

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

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

Oma's Soft Cream Cookies

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

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

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

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

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

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

Glazed Fruit Salad

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

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

Ingredients and Method

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

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

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

Crunchy Baked Chicken Tenders

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

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

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

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

Lemon Bars

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

Butter Crust:

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

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

Lemon layer:

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

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

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

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

Lemon Cheese Tarts

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

Ingredients:

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

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

Lemon Cheese:

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

Method:

Crust:

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

 Lemon Cheese:

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

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

  

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

Bread for the Journey

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

Dear God and Father of all,

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

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

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

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

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

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

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

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

 

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

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

In Jesus' name I pray, Amen.

Boden Torte/ Fruit Flan

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

Cake Base:

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

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

.Glaze:

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

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

Cranberry Scones - Gluten Free

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

Ingredients

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

Method

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

Rhubarb Slice

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

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

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

Dorothy's Pastry





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

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

To make the Rhubarb Slice

• Pastry dough
• rhubarb

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

Topping

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

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

Cowgirl Salad

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

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

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

Sweet Vinaigrette Dressing:

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

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

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

Rhubarb Meringue Pie

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

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

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

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

Ingredients:

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

Method:

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

Meringue:

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

Tips for perfect Meringue:

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

More than a Basic Platz Mix

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

Cherry Platz

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

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

Coffee Cake

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

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

Muffins

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

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

Bread For The Journey

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

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

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

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

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

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

Jelly Roll

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

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

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