Apple Cinnamon Streusel Muffins

I found this recipe in the cookbook "Our Favorite Recipes", put out by the Winnipeg Mennonite Elementary school. It was submitted by Monika Sawatsky. When I told her that I was posting the recipe, she said that it is her families favorite and I would have to agree. It is one of our favorites as well. Imagine waking up to the aroma of freshly baked apples and cinnamon with a faint scent of freshly brewed coffee in the air, birds singing in the distance. Sounds so enticing doesn't it. Well you can create this kind of morning for your family or guests. Come on join me, put the coffee on and let's get baking!

• 1 1/2 cups flour (I use half whole wheat)
• 3/4 cup sugar (I decrease it to a 1/2 cup)
• 1 Tbsp. baking powder
• 1 tsp. salt (do not double if you double the recipe)
• 3/4 cup butter
• 1 1/2 cups chopped apples (2 medium)
• 2 cups raisin bran
• 3 tsp. cinnamon, divided
• 2 eggs
• 1 cup milk
• 2 Tbsp. sugar

1. Sift together flour, sugar, baking powder and salt.
2. Cut in butter with pastry cutter until mixture resembles coarse meal. Reserve 1/2 cup for topping.
3. Add chopped apple ( I leave the skin on), cereal and 1 1/2 tsp. cinnamon. Mix well.
4. Combine eggs and milk
5. Add to apple mixture
6. Stir lightly, just until moist. Batter will be lumpy.
7. Fill 12 greased muffin tins.
8. Blend reserved crumbs with remaining cinnamon and 2 tbsp. sugar.
9. Sprinkle over muffins.
10. Bake at 400 for 18-20 minutes or until toothpick comes out clean.

Peach Custard Pie

I adapted this recipe from CD Kitchen online.

Preheat your oven to 425 F.
1 9 inch unbaked pie shell

Peel and slice enough peaches to fit into the bottom of the shell, they will float about a bit once you pour the custard on top but it won't affect the outcome.

I used 5 peaches each one cut into eight.

Custard

• 1 cup of 5 % unflavoured yogurt
• 4 egg yolks
• 1 cup white sugar
• 1/4 cup flour
• 1 teaspoon vanilla

Combine all the ingredients in a medium sized bowl and beat until smooth. I had my food processor out so I whipped it up in there. A blender would work perfectly too.

Pour the custard on top of the peaches and bake in the center of the oven for 10 minutes.

Lower temperature to 375 and bake for an additonal for 30 minutes. The original recipe does not ask you to lower the temp, but I did, so you probably don't need to.

Meanwhile make your streusel.

• 4 tablespoons butter
• 1/2 cup flour
• 1/2 cup sugar

Combine with a pastry cutter until you have it combined and made crumbs, refrigerate until you are ready to put it on the pie. (I found it easier to crumb after it chilled a bit)

After the pie has baked for 1/2 hour and the filling is somewhat set, drop the little pieces of struesel on top of the pie.

Continue to bake until the streusel is golden brown, about another 15 - 25 minutes.

Remove the pie to a cooling rack and serve warm or completely chilled.

Smooth Vanilla Cheesecake

I've always loved the smooth creamy taste of a baked cheesecake.

I've experimented with many different methods and I've found the secret.No cracks. . . not a one.

It is one of the easiest and classiest desserts to serve.

• 1 1/4 cups graham wafer crumbs
• 1/4 cup melted butter

1. Preheat oven to 325 F. 
2. Roughly cut a piece of parchment paper to fit larger than a 9 inch springform pan. Lay the parchment paper on to the bottom and put the edge around and squeeze the pan shut leaving the excess paper on the outside of the pan. I do this because it makes it really easy to transfer onto a serving plate once it is very well chilled. .
3. Mix together the crumbs and the butter and press into the pan. I use a flat bottomed glass to make it nice and smooth and firmly pressed.
4. Bake the crumbs in the pan for about 10 minutes or until they are a bit fragrant.

• 4 packages cream cheese, room temperature
• 5 eggs
• 1 1/4 cup granulated white sugar
• 2 teaspoons vanilla extract
• 3 tablespoons flour
• 1/4 cup heavy cream
• 1 teaspoon salt
• a squeeze fresh lemon juice

Topping

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

1. Make sure that all your ingredients are room temperature.
2. Preheat oven to 500 F. 
3. In a large mixing bowl, beat the cream cheese on low for a minute or two until it is smooth and creamy.
4. Add the salt and the sugar and beat another minute or two until it is smooth. Never beat the cheese to death. Incorporating too much air will cause your cheesecake to rise and then fall and the .. .well you know what happened to humpty dumpty.
5. Stop your mixer in between to scrape down the sides so that all the cream cheese and sugar is evenly mixed.
6. Add the flour and mix until incorporated, not more than a minute. 
7. Crack the eggs into a bowl and at room temperature. Add one egg at a time. They'll naturally slip in one at a time if you don't dump your bowl to quickly.
8. Mix the eggs in just until smooth. Add the cream and and the vanilla and lemon juice another mix for half a minute.
9. Take your pan with the cooled crumb crust and wrap it in heavy aluminum foil.
10. Gently pour the cheesecake batter into your pan and set it in the 500 degree oven. Set your timer for 10 minutes. At 10 minutes turn your oven to 200 degrees. Bake for another hour and 10 minutes. Don't peek.
11. While the cheesecake is baking, stir together your sour cream, sugar and vanilla.
12. After the hour and ten, the cake should be fairly set.  Open up the oven and pour your topping on your cake smooth it out and put it back in your oven for another 10 minutes.
13. Put an instant read thermometer in the center of the cheesecake. Your aim is to have it read 150.
14. The total baking time shouldn't be more than about an hour and a half up to an hour and forty minutes but you really need the instant read thermometer to help you with knowing when it is done. The jiggly in the center is also a good judge but it is hard to get it perfect with this test. 
15. Take the cheesecake out of the oven and let it sit in a draft free room temperature spot for a few hours and then chill it completely in the fridge.

Blueberry Sauce

• 2-3 cups fresh blueberries
• 1 tablespoon cornstarch
• 1/3 cup sugar or to taste
• a squeeze of lemon juice
• 1/2 cup water

1. Combine all this and cover and put in the microwave for a minute, stir and cook for another minute or two until bubbly.
2. I also made some raspberry coulis which is 2 cups of raspberries and a half cup of sugar in the blender. .
3. Pool a little raspberry sauce on your plate, put on your cheesecake and cover with a good tablespoon or two of blueberry sauce and a dollop of whipped cream for good measure.

Lattice Work Pies

I could not remember the last time I tried doing lattice work on a pie, so I thought it was time to just try it. And it really is easier than it looks. I most recently tried it with a rhubarb pie and then a mixed berry pie, which I will give the recipes for, but the main idea here is to give a pictorial on how to assemble and create the top.

Roll our your favorite double pie crust as usual, fitting the first into the pie dish so that the edges come up quite high. I like to give the base a light egg wash before filling it with fruit. Adding some lemon zest to a berry pie enhances the flavor. I mix the dry ingredients and spoon them over the fruit, then just shake and tap the dish.

Roll our your second half the same size and cut strips.

Taking every other strip . . .

loosely lay them on the fruit  the same way, starting with the smallest  so that they fit the size of the pie. Leave the ends alone.

Beginning with the next smallest, lay it the opposite direction,
lifting every other strip you cross. Repeat with each strip following the size pattern
and alternate how you begin each row . . . whether the strip goes over or under.

 

Once you have the pie covered, fold the ends under the bottom crust and  flute the edges. Give it an egg wash and dust with coarse sugar if desired.

Rhubarb Pie

Ingredients:

• 5 cups, slightly peeled, chopped rhubarb
• 1 cup sugar
• 4 Tbsp flour
• 1 egg

Method:

1. Pour boiling water over rhubarb, allow to sit a few minutes and drain.
2. Mix sugar and flour and then stir in the egg.
3. Mix fruit with sugar filling and fill pie crust.
4. Cover with second pie crust, lattice work or your favorite crumble mix.
5. Bake at 375 F for 60 - 90 minutes, until filling bubbles through slits. (I like to freeze them raw, the longer baking time is for frozen pie)

Mixed Berry Pie

Ingredients:

• 3 cups blueberries
• 3 cups mix of raspberries, blackberries and/or pitted cherries
• lemon zest
• 3/4 cups sugar
• 4 Tbsp flour
• 2 Tbsp tapioca

Method:

1. Do a light egg wash on bottom shell and fill with fruit. Add a sprinkle of lemon zest and cover with sugar/flour/tapioca  mixture.
2. Cover with top, adding slits if not doing lattice work. Apply a light egg wash.
3. Bake at 375 F for 60 - 75 minutes, until juices bubble through slits. Will take about 15 minutes longer with frozen pie.



Sour Cream Raisin Pie

I like raisin pie but often find them a little too sweet. So if you feel the same then this is the pie for you. I like the creamy and tart flavor that sour cream adds to this pie.

• 2 cups raisins
• 1 1/2 cups water
• 1/2 cup sour cream
• 1/3 cup brown sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 tablespoons butter
• 1 teaspoon vanilla
• Pastry for 8" pie, double crust, unbaked

1. Combine raisins, water, and sour cream in saucepan, bring to boil and cook for 4 minutes until raisins are plump.
2. Whisk together brown sugar, cornstarch, salt, and cinnamon. Stir this into the raisin mixture, continue to cook and keep stirring until thick.
3. Remove from heat and stir in butter and vanilla. Cool slightly.
4. Pour into an 8" unbaked pie shell. Cover with top crust and cut slits to vent.
5. Bake in a 425º oven for 25 to 30 minutes until golden in color.
6. Cool, serve with vanilla ice cream. Delicious.

Bread for the Journey

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And whatever you do, whether in word of deed, 
do it all in the name of the Lord Jesus, 
giving thanks to God the Father through him. 

Colossians 3:17

My daughter, hearing me tell of my joy in putting together a particular photo album, commented that it seemed to her this was my way of giving thanks to God. Although I had not thought of it in that way, it did ring true in my heart and I have come to see how we've been given certain interests, not only for our own pleasure, but as a way to see God's ways in our life and a means to show our gratitude to Him.

This past week I was in line at the grocery store when the elderly man ahead of me did not have enough cash to pay for his groceries. He was just telling the cashier to take something off, when the lady behind me handed a ten dollar bill over to help him out. I stood there, thinking to myself, "Now this lady is giving thanks for what she has, by sharing it." Isn't that how we should live?

So whether you decide on a random act of kindness, set a beautiful table, crochet a blanket, bless someone with a song, fix a flat tire, write a thank you card or celebrate a milestone  ... life has endless opportunities for each of us that are more meaningful when we see our own particular service as a way of acknowledging what God has given us.

And what about when things don't go as planned?  How do we give thanks in all things?  Maybe our ultimate show of gratitude is in trusting God that He has a better plan. When others see an unwavering faith, that too is a way of giving thanks because we recognize God's power and wisdom in His perfect timing.

May I learn to allow daily small things to be opportunities to show a grateful heart ... in word and deed.

photo thanks to Jen Giesbrecht

Beets with Herbs & Butter

 It's the end of July which tells you that most of my produce is ready in my garden.

This week we have been enjoying beets.

You either love them or hate dislike them.

Here are some scrumptious ways to eat fresh and colorful beets.

Raw ~ Slice them up and serve them with a sprinkle of chile and lemon.

Soups ~ Make a traditional Ukrainian Borscht. 

Roasted ~ This is my all time favorite.  They are tender and juicy.

In a Salad ~ Today beets are making a statement in many salads. 

Pickled ~ Pickled beets have been around forever. Enjoy the tangy vinegar taste.

Desserts ~ yes, you can even enjoy a velvety beet cake.

 A quick trip to the garden:

• Hand pick the smallest ones.  They are tender.
• Wash them, cut down the foliage leaving a stem of three inches.
• Boil them for 30-40 minutes.
• Drain the water and slip off the skins with your hands.
• If you prefer to keep your hands clean, you can also use a paper towel.
• Add fresh herbs as they complement their natural sweetness.
• Add a touch of butter, salt, and pepper with a quick squeeze of lemon.
• Beets keep for quite a while in the fridge if you remove the greens.

What's your favorite recipe for beets?

Tuna Melts

For this recipe I usually use canned tuna, but if I happen to have left over grilled salmon, I will use that. You can use the bread or buns you have on hand or add some extra home-made goodness by making your own French Bread. If you have not tried this recipe I need to tell you again how easy it is. I substituted half of the white flour for multigrain.

Ingredients:

• thick slices of bread
• 1 (120 gm) can of tuna
• 1 - 2 tablespoons mayonnaise
• 2 tablespoons taco sauce or salsa
• 2 small pickles, chopped fine
• grated or sliced cheese

Mix tuna, mayo, taco sauce and pickles. Spread on bread and cover with grated or thinly sliced cheese. Bake at 350º F until cheese has melted.

Farmer sausage meat buns

Try this recipe to make a little something for the family to take along for their work / school lunches.
I made the dough a little higher in fiber, used low fat cheese and low sodium farmer sausage. You can try turkey sausage or garlic sausage.  Really any sausage you have on hand can be used.

Dough:

• 1 1/2 c. oats
• 3 c. whole wheat
• 3 c. unbleached flour
• 2 tbsp. sugar
• 1 tsp. salt
• 2 pkg. instant yeast
• 1/4 c. oil (can be left out)
• 4 c. of really warm water

1. mix all the dry ingredients including the dry yeast
2. add water and incorporate well.
3. add more unbleached flour as necessary to make a soft dough
4. knead about 10 min.
5. let dough rest about 20 min.
6. divide dough in 64 equal pieces

Filling-

• farmer sausage, cut into 64 equal pieces
• cheese cut in 64 sticks
• mustard

1. flatten out each piece of dough and put in a little mustard, a piece of sausage and cheese.
2. fold up sides and pinch the seams together, place seam side down on a parchment lined baking pan.
3. some cheese tends to melt out and it makes for easier clean up.
4. let rise about 1/2 hour. bake at 375 for 25-30 minutes.

64 sounds like a lot, but the kids have them polished up in no time!

ENJOY!

Trudy's Granola

Living healthy becomes important as we have so many choices today.
I have a sister-in-law who always shares some wholesome healthy recipes.
I started making this granola a few years back,
and this has become one of my staples in our home for our grandkids.
He calls granola, "Crumbs"
Whenever the little one is hungry he says,
"Oma, can I have some yogurt with Crumbs?"

5 Cups Quick Oats
1/2 Cup Sesame Seeds
1/2 Cup Pumpkin Seeds
1 Cup unsweetened med-coconut
1 Cup Sunflower seeds
1 Cup almonds
1 Cup cashews

Mix all these ingredients in a large stainless steel bowl.
I make sure that I chop my almonds and cashews coarsely.
In fact I use any nuts, walnuts, pecans, hazelnuts etc. that will equal two cups.

In a small bowl, I mix the following ingredients.
2 tsp. almond flavor
1/4 Cup water
1/4 Cup oil (not virgin oil)
3/4 Cup honey
I stir these ingredients and blend them together with my Brown mixer.
It makes the right consistency.
Then mix the wet ingredients with the dry.
Stir till all the ingredients are moist.

Bake in the oven in a 9x12 cake pan at 350'
Stir every three minutes for up to 30 minutes.
I prefer my granola crunchy.

When cool, pour Granola into a container and freeze.

Serve over yogurt, add some fresh berries,
(In winter I add frozen berries)
Cover with a large spoonful of Granola.
This has been a life saver for many a quick healthy snack.

Baumkuchen Torte - Gluten Free

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Baumkuchen - German meaning 'tree cake'. The baked torte has 'rings' resembling the rings of a tree, hence the descriptive name.

I was going through a box of old recipes from years ago and found this one hand written by me on the back of an old brochure.
I didn't remember ever making it .. but it was such an unusual method that I needed to try it .. and of course gluten free was the order!
(To make it regular - exchange the flours for 2/3 cup wheat flour and 1/3 cup cornstarch and leave out the xanthan gum)

Ingredients and Method

Mix 2 cups of sour cream, 1/3 cup sugar, 1 tsp vanilla --- Set aside

• 1/2 cup butter
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 tsp almond
• 6 egg yolks

Beat above butter , sugar and extracts - then add egg yolks one at a time beating well after each addition.

Add to butter mix the following dry ingredients (mix flours together before adding)

• 1/2 cup potato starch
• 1/2 cup white corn flour
• 1 tsp xanthan gum
• 1/4 tsp salt

Set mixture aside.

• 6 egg whites (at room temperature)
• 1/4 cup sugar

Beat egg whites until soft peaks form. Add the 1/4 cup sugar and beat until stiff.

Stir a small amount of the egg whites into the butter/flour mixture, then carefully fold the mixture into the beaten egg whites.

Pre-heat oven to 'high broil' - and move oven rack so that it is about 6 inches or so from top element.

Grease an 8" spring form pan. ( I don't have an 8", so I used my 10" - and adjusted the number of layers and the amount of batter in each layer)

1. Spread a scant 1/2 cup of batter on the bottom on pan.
2. Place pan under broiler and bake for 1 or 1 1/2 minutes until lightly browned .. Watch it carefully.
3. Remove from oven and add another 1/2 cup of batter . Again broil under element. (if it browns too quickly lower your rack)
4. Repeat this step until you have 5 layers.
5. Now spread half the sour cream mixture over the fifth layer and broil 1 minute until set.
6. Repeat the batter layers as before , 1/2 cup of batter, broil... another 5 more layers.
7. Spread the remaining sour cream mixture over the top and broil 1 minute until set.

Let the torte cool for 15 minutes. Remover sides and let cool completely.

Pipe your favorite butter cream icing around the sides and cover top with a thickened fruit filling -- home made or bought. (I cooked 2 cups of frozen raspberries sweetened with sugar, strained it to remove seeds and then thickened it with cornstarch.)

I found that this torte (refrigerated) tasted better the third/fourth day than the day I made it so it is a great make-ahead dessert.

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Peanut Butter Sandwich Cookies

I have a number of recipes for peanut butter cookies and this is a delicious addition to my collection. We really liked the creamy filling sandwiched between the cookies.

• 1/2 cup butter, softened
• 3/4 cup peanut butter, smooth or crunchy
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

1. Beat softened butter, peanut butter and sugars till light and fluffy.
2. Add egg and vanilla and beat until combined.
3. Whisk together flour, salt, baking soda, and baking powder.
4. Add flour mixture and mix until well combined.
5. Drop by tablespoons on parchment lined cookie sheets, 2 inches apart.
6. Press cookie with a fork dipped in sugar, the dough is soft, I double dipped the fork in sugar.
7. Bake in a 350º oven for 10 to 12 minutes or until the edges are slightly browned.
8. Remove from oven, place on cooling rack and allow to cool completely.

Peanut Butter Filling:

• 6 oz cream cheese, room temperature
• 1/2 cup peanut butter, smooth or crunchy
• 1 teaspoon vanilla
• 2/3 cup icing sugar

1. Combine all ingredients and beat until smooth.
2. When cookies are completely cooled spread filling between cookies.
3. Yield: 18 sandwiched cookies

Bread for the Journey

Seeing Clearly

There are times when we can't make a whole lot of sense of things that happen around us. With the passing of time...things sometimes become a little clearer.. And sometimes not. But one day we will see the whole picture...and then everything will be crystal clear. For now...we often look through the smog.

This is how we have viewed our favorite mountain peak at times this past month. Through the smog! As the smoke from one of B.C.'s many forest fires wafted our way...the mountains all but disappeared in the haze.  It was hard to tell the colour of the barn just down the road...and the mountain peak was barely visible in the distance.

A photo taken a few months ago at the very same spot gives a clearer perspective. Then it was obvious that the barn was red! And the snow capped peak of Mt. Cheam was clear and seemed so much closer.

Sometimes it is a matter of perspective. Sometimes it is the passing of time. And then there are those things that will just never make any sense...here on earth. But one day...the smog will all be lifted!

Now we see a blurred image in a mirror. Then we will see very clearly. Now my knowledge is incomplete. Then I will have complete knowledge as God has complete knowledge of me.

~ 1 Corinthians 13:12

Banana Cream Pie

Even though in my own mind, custard pies should technically be made in winter when fresh fruit pies can't be made. . .I love a cold creamy pie on a warm summer night. . .and so now and then. . .I pretend that fresh fruits are not in season. . .and I make a creamy custard pie.

Dorothy's Pastry

• 2 1/2 cups of all purpose flour
• 2 teaspoons of brown sugar
• 1 teaspoon of salt
• 1/2 teaspoon of baking powder
• 1/2 pound of lard
• In a one cup measuring cup
• Beat one small farm fresh egg
• add 2 teaspoons of vinegar
• and fill to the 1/2 cup line with ice cold water.

1. In the food processor, put all the dry ingredients.
2. Add the cut up lard, pulse this until the big pieces are all gone.
3. Add the liquid quickly while the machine is going.
4. Stop it as soon as it starts to come together.
5. Dump it out and form it into a ball and knead it a few times until it has no more loose flour bits.
6. Flatten into a 3 discs and wrap in plastic wrap and refrigerate until ready to use or at least 30 minutes.
7. Roll on a floured surface .. .roll onto your rolling pin and lay gently in your pie plate.
8. Preheat your oven to 425 F.
9. Trim the edges of your pastry and prick the pastry sides and bottom.
10. Press foil against the pastry. . gently but so all the pastry has foil against. This keeps it from shrinking down onto the bottom of the pan.
11. Bake 10 minutes, remove the foil and bake until browned. Cool.

1. OR. . .by hand. . .put dry ingredients in a large bowl .. .add the cubed lard. . cut in with a pastry blender until the bits look like oatmeal.
2. Add the wet ingredients all at once. . .and stir with fork until combined.
3. Go to step step 5 above.

The remaining pastry can be kept in the refrigerator for several days or wrap well and freeze.

Custard enough for 9 inch pie

• 1/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 3 egg yolks slightly beaten
• 1 teaspoon vanilla
• 1 tablespoon butter
• 2 bananas

1. Blend the cornstarch, sugar and salt in a medium saucepan.
2. Gradually add the milk and beaten egg yolks.
3. Stir over medium high heat until it begins to bubble and thicken.
4. Stir one more minute.
5. Remove from heat and add the butter.
6. Allow to cool 5 minutes and pour HALF into cooled pie shell.
7. Slice 2 bananas and arrange over the custard.
8. Pour the remaining custard over the bananas.
9. Refrigerate.
10. Slice each piece. . .plate and garnish with whipped cream. . .( whip 1 cup and 1 tablespoon sugar). . .and add a few banana slices on top.

Melon Fruit Salad with a Pineapple or Orange Glaze

We had some friends over just for a bit of a spontaneous visit and I served up a fruit salad instead of baking something and heating up the house.
I got this recipe from my cousin Kathy that lives in Ontario, about 25 years ago for sure. It is still a good one Kathy.

Start with:

• watermelon
• cantaloupe
• honey dew
• blueberries
• or a combination of your favorite seasonal fruit

Glaze:

• 2 eggs
• 1/2 cup sugar (may use alternative sweetner of choice, or 1/4 cup liquid honey)
• 1 1/2 tbsp. lemon juice
• 2/3 cup pineapple juice or orange juice (freshly squeezed)

1. Combine ingredients in a small pot. 
2. Whisk on low heat until thick. 
3. Cool and pour over fruit.
4. Makes about 1 1/2 cups and the recipe can be easily halved.
5. Add over each individual serving just before you plan to eat it, other wise it gets very soupy, and not glazed.
6. May I suggest using honey (half the amount but that is personal taste) over sugar since it is a source of vitamin B, and freshly squeezed orange juice to reduce that amount of added sugar from a concentrate orange juice.

Lemon Chess Pie

Lemon chess pie is an old-fashioned southern favorite...which is quite new to me. We have a coffee shoppe in our town, located at our local airport that draws people from far and wide...mostly for their delicious pies. It was here that I first sampled lemon chess pie with blackberry sauce and whipped cream. It was simply delicious, and so I decided to replicate it in my test kitchen. My recipe is a combination of several, but quite like the one found in the Company's Coming Pie cookbook by Jean Parè.



Lemon Chess Pie
Ingredients:

• 1 unbaked 9-inch pie shell (use your favorite pastry recipe or purchase frozen piecrust)
• 1 1/2 cups sugar
• 2 tablespoons. flour  (or 1 tablespoon flour and 1 tablespoon cornmeal)
• 5 large eggs
• freshly grated zest of one lemon
• 1/3 cup fresh lemon juice
• 1/3 cup butter, melted

Preparation:

1. Preheat oven to 325°.
2. Place pie crust in 9-inch pie plate...and flute edges.
3. Combine sugar and flour in mixing bowl.
4. Add eggs, one at a time, beating at medium speed with mixer until well blended.
5. Add lemon zest, lemon juice, and melted butter. Mix well.
6. Pour filling into the prepared pie crust.
7. Bake on lower rack of oven for 45 minutes at 325°F or until puffed and golden brown in colour.
8. When cool, cut and serve each wedge with a dollop of whipped cream and a sauce of fresh raspberries or blackberries.

Since the raspberries are in season at the moment and readily available in the garden, I simply mashed the fresh berries, added sugar to taste, and drizzled a little over each piece of pie.

*If a thicker sauce is preferred, combine 1 1/2 cups mashed berries with 1/2 cup sugar. Stir in 1 1/2 tablespoons corn starch dissolved in 1 1/2 Tbsp. cold water, and cook in microwave until thickened (about 3 minutes on high), stirring every minute. Cool and chill before using.

Mushroom and Chicken casserole

I had nothing planned for dinner last night so I needed to come up with something when I got home.

 I had 2 cooked chicken thighs leftover from dinner 2 days ago and some mushrooms 

that needed to be used. Here's what I came up with.

 My husband's comment was -"This is something you can make again!" The French Fried onions make the casserole especially good.

• 1 package wide egg noodles
• 1 - 2 cups cut up chicken
• 1 - 2 tablespoons butter
• 1-2 cups sliced mushrooms
• 1 onion coarsely chopped
• 1 large rib celery, coarsely chopped
• 1 fresh tomato seeded and chopped
• 1 can cream of mushroom soup, undiluted
• 1/2 can cream of celery soup, undiluted (use all of it if needed)
• 1/2 cup mayonnaise
• 1 can French Fried Onions

1. Cook the noodles in salted boiling water until tender.
2. In frying pan, melt butter, (I often add a bit of oil to keep the butter from browning too much) saute' mushrooms, onions and celery until mushrooms are browned.
3. Mix soups and mayonnaise together in a bowl.
4. In shallow buttered casserole dish, layer noodles, mushroom mixture, chicken and sauce.
5. Mix gently with a spatula.
6. Sprinkle with french fried onions.
7. Bake at 350 degrees F  for about 30 minutes or until heated through.

Ooey Gooey Indoor S'mores

What is a summer BBQ with out S'mores and then when it isn't the season to have outdoor fires it is nice to have these treats. 

• 8 cups of Golden Grahams Cereal
• 1 1/2 cups of chocolate chips
• 6 cups of marshmallows
• 1/4 cup of butter
• 1 tsp. vanilla
• 1/4 cup light corn syrup

1. Melt 5 cups of marshmallow (save 1 cup for later), chocolate chips, butter and corn syrup in the microwave or on low heat., stirring occasionally, till all smooth.
2. stir in vanilla
3. grease a 9x13 pan.
4. pour cereal into a large bowl
5. pour in marshmallow mixture, stir until evenly coated
6. stir in remaining marshmallows
7. press evenly into the pan, pressing down the mixture with wet hands*
8. cool until firm, cut into the size that works best for you. It suggests 24 squares, but for this crowd it was 12!

*note* when you work with a sticky mixture like melted marshmallows, the best thing to use is a wet hands to pat the mixture into the pan, it works much better than if your hands were greased.

Finger Jello

Gelatin is, more often than not, thought to be just a fun food for kids, but we may need a little reminder that it's also a source of protein and good for our bones, muscles and skin. My sister, Monika, makes the best finger friendly jello I've ever had and when I asked her the secret, she basically told me it's four, four and four. Try this recipe and enjoy the feeling of being a kid again.

Ingredients:

• 4 small (3 oz) pkgs Jello - 4 colors if you like
• 4 pouches (1 box) Knox Gelatine (unflavored)
• 4 cups boiling water

Method for Rainbow Finger Jello:

1. Mix 1 packet of gelatine with 1 package of Jello well. 
2. Add 1 cup boiling water, stirring until well dissolved. 
3. Pour into small (not larger than 8X8) glass pan. 
4. Refrigerate until set, then repeat with the next layers. 

It doesn't take long to set each layer. Cut up and enjoy. It's very easy to handle and doesn't leave your fingers sticky. You can also use sugar free Jello.

Bread for the Journey

Are You Chasing Bubbles?

Bubbles. They grab the attention of kids of all ages.  My grands enjoy chasing after them. But here is what we know for a fact...no matter how big or how beautiful, they won't last!

And so it is in life.  Many of the things we long for and chase after are only here for the moment...fun, toys, bigger and better homes, happiness.  One day it will be gone...like the bubbles. And chances are that our bubbles will burst when we are least expecting it...and we will be left 'with nothing'.

Are you chasing the bubbles that are floating by...or are you fixing your eyes on Jesus?

So we fix our eyes not on what is seen, but on what is unseen, 

since what is seen is temporary, but what is unseen is eternal. 

2 Corinthians 4:18 NIV

Backpack Snacks

My daughter shared this recipe with me and I thought it would be a perfect one to share here esp now during the season of backpacking and hiking in our country.

Backpack Snacks

2 cups granola
1/3 cup chopped peanuts
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup wheat germ or ground flax..I used some of each
2 tbsp pumpkin seed
2 tbsp shredded coconut
1/2 cup honey
1/2 cup peanut butter

In a large bowl stir first 7 ingredients together.
In a small saucepan bring honey to a boil. Boil vigorously for 30 seconds, then whisk in the peanut butter.
Add to the granola mixture and stir to combine.
While mixture is still warm form into 1 1/2" balls and refrigerate till firm.
Wrap up each ball with saran wrap or waxed paper so they can easily be taken along on that hike.
Store in an airtight container for up to 2 weeks. That is if they last that long..
Yields 20 balls..I actually had 19. It doesn't really matter what size you make them.
Here they are all wrapped up and ready to be put into your backpack for a healthy, chewy snack!

Chicken Crepes

These crepes often bring back memories of the couple who was teaching/mentoring us when we were in a young marrieds class. Hank and Joyce modeled true caring and hospitality to all of us and often had a large group at their house on Sundays for brunch. We learned so much from them! I remember large cookie sheets of crepes coming out of their oven and being so impressed with the ease and joy they served us with, together. It made me want to be like that. I have altered the recipe a bit, although I think I would like to try it again in the way that they made them, with a little dry white wine in the sauce. For now I will just write it out the way I’ve made them. Always good! Use leftover, turkey, roast chicken or rotisserie chicken (when it's too hot to cook). Cubes best once it's been refrigerated. The meat goes a long way. I usually serve these with stove top dressing and/or rice, steamed broccoli and a cucumber salad.

CREPES

• 2 eggs
• 1 cup milk
• ¼ teaspoon salt
• ¾ cup flour

1. Beat with whisk or electric beater.
2. Fill ladle with 3 tablspoons of batter and pour into a small, heated (7 inch) Teflon pan, holding it slightly at an angle and then rotating to cover. Cook just below med heat. Usually no need to grease, maybe spray for first crepe. Makes about 10.

CHEESE SAUCE

•  2 - 3 tablespoons butter
• 2 tablespoons flour (mine are rounded, so maybe 3 to be exact)
• 1 1/2 cups milk
• 2 tablespoons cheezwhiz or 1 cup Swiss cheese, shredded
• 1 Knorr chicken bouillon, divided 

1. In small saucepan, melt butter and stir in the flour with a whisk
2. Add milk, starting slowly, while stirring, and continue until smooth and bubbly.
3. Stir in your preferred cheese and 1/2 of the bouillon cube (use other half in the water that you cook the rice in.)

ASSEMBLING:

1. Mix 1/1/2 – 2 cups cooked, cubed chicken with cheese sauce, saving some of the sauce for topping.
2. Spoon into crepes, roll up and lay side by side into Pyrex casserole dish.
3. Spoon saved cheese sauce over center of crepes and bake at 350 F, 20 min. I usually cover with foil to prevent drying out. You can probably heat them for 10 min without foil. These can be made ahead of time and refrigerated before baking.

Blueberry Crumble Buns

Blueberries are beginning to ripen in the fields on the farm next door. This recipe is a good way to use up the berries in your freezer or to enjoy the fresh ones that come your way.

• 2 tablespoons yeast
• 1 teaspoon sugar
• 1/2 cup lukewarm water

1. In a large bowl, put the yeast and sugar and add the warm water. 
2.  Let stand about 10 minutes.

• 1/2 cup of soft butter
• 1 teaspoon salt
• 2 tablespoons of instant potato flakes
• 1 cup of hot water
• 1 egg
• 4-5 cups flour

1. In another small bowl, stir together the butter, salt, potato flakes and the hot water. Let this sit while the yeast proofs.
2. Add egg to the butter and potato mixture, then add to the yeast.
3. Add 1 cup of flour at a time stirring well.
4.  Continue to add enough flour to make a soft dough.  Knead until the dough is smooth.
5.  Put the dough into a greased bowl and let rise covered until double, about an hour.

Crumble

• 1 cup of large cut oatmeal
• 1/2 cup of brown sugar
• 1/4 cup flour
• 1/4 cup melted butter

1. Combine the crumble mixture. 
2.  Line 2 9X13 pans with Parchment paper.
3.  Divide the crumble mixture between the two pans.
4. When the dough has finished rising roll it out to a rectangle 20 X 10. 
5.  Spread a bit of butter on the dough and sprinkle with blueberries. I didn't measure how many blueberries, but I likely used about 2 - 3 cups. 
6. Roll up jelly roll style and mark the dough into 24 pieces and cut with a sharp serrated knife. Lay the rolls on top of your crumble.
7. Cover and let rise again about an hour or until nice and puffy and double.

Cream Cheese Icing

• 4 tablespoons cream cheese
• 2 tablespoons soft butter
• 2 cups of icing sugar
•  enough cream to make a nice smooth icing
• 1/2 teaspoon of vanilla

1. Combine to make an icing that can be drizzled. 

1. Preheat the oven to 325 F.  
2. Bake on a lower but not the lowest rack to make sure the crumble gets nice and brown.
3. Flip the buns out so that the crumble is on top.
4. Drizzle with icing.  

Apple Pie Squares

There’s nothing quite like apple pie in July! Yellow transparents are an early apple and ready for the picking, and they make a wonderful, old-fashioned apple pie. I like to make 'apple-pie-by-the-pan' to feed a crowd...or simply to freeze and take out a few pieces at a time.

Apple Pie Squares

• 1 ½ cup margarine
• 3 ¾ cup flour
• 1 ½ tsp. salt
• 1 egg yolk and milk to make 1 cup
• 6 cups peeled, sliced apples
• 1 cup sugar
• 2 Tablespoons flour
• 1 tsp. cinnamon

1. Cut margarine into flour and salt.
2. Add egg yolk and milk.
3. Roll out half the dough and place on large bar pan...about 12 x 16 inches.
4. Spread apple slices evenly over bottom pastry.
5. Sprinkle with sugar, flour, and cinnamon mixture.
6. Roll out other half of dough and place on top…pinch edges.
7. Beat egg white until foamy and spread over crust.
8. Bake at 400 for fifteen minutes…reduce heat to 325 and bake an additional 30 minutes.

Pie by the Yard

Well technically the pie is only about one foot long.
With the transparent apples ready in our region, the apple peelers are going full throttle.
This little apple peeler has peeled many apples.
After school snacks, apple sauce and of course pies, it's the handiest little tool.

• 2 1/2 cup all purpose flour
• 1 teaspoon baking soda
• 1 cup butter
• 1 teaspoon salt
• 2 egg yolks
• enough buttermilk to make 3/4 cup with the egg yolks in the cup

1. Mix together the flour and the soda and the salt
2. Cut the butter into the flour mixture
3. add the yolk and the buttermilk which has been stirred together
4. Stir together with a fork as well as you can
5. Turn the dough onto the countertop and form into a ball
6. Flatten into a rectangular disc and put it in the refrigerator for an hour.

1. Peel and slice enough apples to make 8 cups.
2. Toss the apples with 1 1/2 tablespoons minit tapioca.
3. Add 3/4 cup sugar.
4. Set aside.

1. Preheat the oven to 375 F
2. Divide the dough into two pieces.
3. Line two cookie sheets with parchment paper
4. Roll each piece of dough roughly the size of the cookie sheet.
5. Roll the dough onto a rolling pin and transfer onto the two cookie sheets.
6. Divide the apple mixture between the two pieces of dough.
7. Fold first one long side over and then the other and then fold the ends onto the top last.
8. Take the two egg whites and beat them until soft peaks form.
9. With your fingers spread the egg white over top the pies as shown.
10. Bake for 35 to 40 minutes or until golden brown.

• 1 cup icing sugar
• 2 tablespoons hot water
• a drip of vanilla

1. Stir together until no lumps remain and then drizzle over the pie as soon as it comes out of the oven.
2.  Let cool completely and then slice.