Six Week Bran Muffins

You might be thinking this is the old original recipe that we've all had for years...and you are right! Sometimes it's good to pull out an old favourite and jazz it up a bit, or bake it in different shapes and sizes. This is a large recipe, but disappears faster than the 6 weeks it can last. Adding dates to this old standby makes them even more moist and tasty.
I use Anneliese's Sticky Sauce when I want to make some of them a little sweeter and stickier.

Once you've made the muffin mix, you can bake up just several or a whole pan at a time. Try poking a few frozen blueberries into the batter just before baking or grating some orange rind into the batter.
All variations freeze well.

• 3 cups bran buds (I use All Bran Cereal, Kellogg's brand)
• 3 cups bran flakes
• 2 cups boiling water
• 1 cup butter
• 1 1/4 cup white sugar
• 1 1/4 cup brown sugar
• 4 eggs
• 4 cups buttermilk
• 1/3 cup molasses
• 5 cups flour
• 2 tablespoons baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/4 cups dates, chopped fine
• 2 tablespoons water

1. Stir bran buds and flakes together in a large glass bowl. Pour bowling water over them and allow to sit.
2. In another large bowl cream butter and sugars together. Add eggs, buttermilk and molasses and beat well.
3. Add bran mixture and mix well.
4. Measure all dry ingredients into another bowl and stir to combine.
5. Add dry mixture to to bran and buttermilk mixture and stir or mix to combine.
6. Put chopped dates and last amount of water into a microwavable bowl. Cook in microwave for 1 minute. Take out and stir well. Mixture will get pasty. You may need to put it back in for 30 seconds. Don't over cook as they will burn. 
7. Add cooked date mash to batter and stir well to combine.
8. Store whole mixture in a well sealed container and place in refrigerator. Give the mix a little stir when you are ready to bake some muffins. If adding in some extra fruit or zest, put some of the mix into a small bowl and stir in the extras. The mix will be good for up to 6 weeks if kept well sealed and in refrigerator. 
9. Choose the size of tins. Spray lightly if not using a liner. For regular size muffins, fill cups to 2/3 full and bake at 400ºF for 15-18 minutes. Ovens vary so check with a toothpick. If using mini muffin tins, bake at same temperature but check at 10 minutes. 

Sticky Sauce method: (for 12 regular size muffins)

• 4 tablespoons butter
• 4 tablespoons brown sugar
• 4 tablespoons maple syrup
• 2 tablespoons honey
• 1/2 teaspoon vanilla

1. Put all ingredients except for vanilla in a small sauce pan. 
2. Stirring constantly bring to a light bowl until sugar has melted. 
3. Remove from heat and stir in vanilla.
4. Grease muffin tins and then divide mixture between 12 muffin cups. (these don't work with paper liners)
5. Put muffin batter right on top of the sticky sauce. Filling to 3/4 full. 
6. Bake as directed above. Remove sticky muffins upside down to a cooling rack immediately after baking. 

This is where I bake and family and friends young and older gather. As you can see it's small and cozy, but spills over into a casual living space with a cozy fire place...and yes, you can take your 'cup of stuff and a thing' into there and put your feet up, or sit at the island. I may put you to work with a cutting board and sharp knife if you sit there. 

Bread for the Journey

Seek the LORD while he may be found; call upon him while he is near.

Isaiah 55:6 ESV

Sunflowers are those golden beauties of summer whose name originally meant 'sun responder'.

There are many flowers that turn their faces towards the sun,
but the sunflower turns to face the sun completely...
leaves and all.

Is there anything quite as striking as that?

There is a lesson here for us.
Are we seeking after God...completely?

 Turn your eyes upon Jesus,
Look full in His wonderful face,
And the things of earth will grow strangely dim,
In the light of His Glory and Grace.

Blueberry Sour Cream Coffee Cake

This coffee cake is light and fluffy. I decreased the sugar from the original recipe by half a cup and still think it is sweet enough. You can use cubed fresh pears in this recipe instead of blueberries. You can also use pecans instead of walnuts in the topping. This would be nice for brunch along side a savory dish.

Ingredients:

Topping:

• 1-1/2 cups walnuts or pecans
• 1/3 cup brown sugar, packed
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 2 tablespoons chilled unsalted butter, cut in smaller pieces

Cake:

• 2-3/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup unsalted butter at room temperature
• 1/2 cup sugar
• 3/4 cup brown sugar, packed
• 3 large eggs
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk, whole or 2%
• 1-1/2 cups blueberries 

For Topping:

1. Blend first four ingredients in food processor until nuts are coarsely chopped.
2. Add butter; using pulse to blend until coarse crumbs form.

For Cake:

1. Preheat oven to 350 degrees.
2. Prepare 13x9x2 baking pan by greasing and dusting with flour, shaking off excess.
3. Sift flour, baking powder, salt, and soda in medium bowl.
4. Using electric mixer beat butter in large bowl till fluffy.
5. Gradually add both sugars and beat until blended.
6. Beat in eggs, one at a time incorporating after each egg.
7. Add lemon zest and vanilla.
8. Blend sour cream and milk in small bowl.
9. Beat in this mixture alternating with dry ingredients in 3 additions each.
10. Spread half of the cake batter into prepared pan.
11. Sprinkle half the topping over the batter.
12. Cover this mixture with the blueberries evenly.
13. Spread remaining batter over this layer.
14. Sprinkle with the other half of the topping.
15. Bake for approximately 50 minutes or until tester comes out clean.
16. Cool and serve.
17. Yield: 12 servings

Pulled Pork Sandwiches

On a recent road trip, we stopped off at an ABC restaurant where I had my first pulled pork sandwich. I loved it! On the same weekend, I found a recipe in the July issue of Woman’s World, called Carolina Pulled Pork sandwiches. I’ve changed it up a bit, but however you make it, you won’t be disappointed. It is a perfect no ‘fuss meal’ to serve for a larger group.

Ingredients:

• 1 large onion, sliced
• 2 cloves garlic, crushed
• 2 - 3 pounds pork shoulder blade roast
• 2 tablespoons dry fajita seasoning
• ½ cup ketchup
• ¼ cup brown sugar
• ¼ cup cornstarch
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/4- 1/2 cup BBQ sauce

Method:

1. Place onion and garlic in bottom of 3-qt slow cooker. Top with pork. Sprinkle with seasoning.
2. In a small bowl, whisk together ketchup, sugar, cornstarch, vinegar and salt, until smooth.
3. Pour over pork. Cover and cook on low about 8-10 hours. (to have it done in 8 hours, I cooked it on high for the first couple of hours.)
4. Transfer pork to a plate, reserving sauce in slow cooker. Skim off oil/fat coming to the top.
5. Cool pork slightly. Using two forks, shred pork into bite sized pieces. Return to slow cooker, mixing with sauce. Stir in 1/4 - 1/2 cup BBQ sauce, according to taste, if desired. Keep warm to serve.
6. If serving the next day, refrigerate and reheat in roaster or other ovenproof dish.

Serving suggestion: Serve on large buns with coleslaw and baked beans.

Cottage Cheese Rolls with Variations - Gluten Free

top left --   cheddar cheese rolls

top right -- sausage rolls

middle left -- schnetki

middle right -- platz

bottom left -- cottage cheese dough

bottom middle --  making the cheese rolls

bottom right --  making the sausage rolls

This recipe was inspired by Charlotte's Cottage Cheese Rolls 

This is my new favourite go-to recipe when I want a light flaky pastry, since this dough is wonderful to work with.

 I've shown some of the ways I use this dough, maybe you have some more.  One I didn't show is the icing glazed ones Charlotte made.

The Schnetki   'fooled' both my husband and my granddaughter that they were not the 'real' thing!

I use this dough for a Platz base -- rolling it out about 1/4"   thick to fit the pan or cookie sheet.

The cheese rolls and the sausage rolls are melt in your mouth delicious.

Not pictured is the option of using this dough for pie crusts.

The dough recipe (I usually double the recipe)

• 1 cup julie's flour mix - or your favorite gluten free flour mix
• 1/2 tsp xanthan gum 
• 1/2 tsp salt (or less) 
• 1/2 cup butter 
• 1 egg 
• creamed cottage cheese (to make 3/4 cup) 
• extra sweet rice flour for handling dough

1. Mix dry ingredients together in bowl. 
2. Using pastry blender, cut in butter 
3. Put egg in measuring cup and fill with cottage cheese to make 3/4 cup -- whisk together. 
4. Add egg/cheese mix to flour and stir until a ball forms - knead until smooth using a little more sweet rice flour if needed.   Dough should still be a little sticky. I don't usually need any extra sweet rice flour.  
5. Cover dough and chill for several hours  - at least two , its better over night.  
6. Divide dough into parts as per desired use.   
7.  For the cheese rolls -  one fist sized dough will roll into a 9-10" circle (dough is not more than 1/4 " thick)   Sprinkle with grated cheddar cheese before cutting with pizza cutter into 12 slices. Roll up each slice starting with wide end rolling to the tip. 
8. For the sausage rolls , roll dough (1/4" thick)  into a rectangle and wrap sausage pieces in a 'blanket'. placing seam side down.   I used Winkler Farmer Sausage that was wonderful.   
9. For the schnetki  click on the link (above)  to the original wheat schnetki recipe and follow the same instructions to make them.  
10. Bake at 375 degrees until golden brown.

Note:   I know some of you cannot have dairy -  I think the cottage cheese is the 'secret' success ingredient in this recipe but you could try it with a dairy substitute.    Also instead of the white bean flour you could substitute chickpea flour.    

Platz

20 years ago our youngest daughter sang in the

Pacific Mennonite Children's Choir.

She brought this recipe home after having it at one of the other choir members homes.

Her note on the hand written recipe said,

VERY GOOD LIGHT CAKE.

She was right.

Here I have used blackberries, but you could also use,

blueberries, plums, apricots or peaches.

Ingredients - for cake

• 2 eggs
• 1/2 cup sugar
• 1/2 cup Crisco shortening
• 1/4 cup milk
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1 1/2 cup flour
• fruit to cover cake, fresh or frozen

Ingredients - for topping

• 1 1/4 cup flour
• 3/4 cup sugar
• 1/2 cup butter
• 1 tsp vanilla

Method:

1. Beat together eggs and sugar until creamy. Add Crisco and beat well.
2. Add remaining ingredients and beat just until all the dry ingredients are incorporated.
3. Dump batter into a small greased cookie sheet. Top generously with fresh or frozen fruit.
4. To make crumble topping, stir together flour and sugar. Cut in butter until it becomes small crumbly pieces. Sprinkle with vanilla and toss with hands, then immediately sprinkle over fruit.
5. Bake in 350º oven for 25-30 minutes or until tooth pick comes out clean.

Vanilla Sheet Cake with Pineapple Creamcheese Frosting

This cake is a delicious cake that can be made for a crowd. It is a good dessert to take to a potluck. A simple white cake topped with a cream cheese pineapple topping.

Cake

• 1 white cake mix
• 1 cup water
• 1/4 cup oil
• 4 eggs
• small package of instant vanilla pudding

1. Beat all the ingredients together, mixing well.
2. Pour into a well greased 12"x 18" cookie sheet pan with 1" sides.
3. Bake at 350 for 20 minutes.
4. Cool, add following topping.

This step is completely optional, and I only do it if I feel like it to achieve a higher cake. At times I beat the egg yolks into the cake mix and beat the egg whites separately until they are a nice soft peak and fold the egg whites into the cake batter after all the other ingredients have been added, but you certainly don't have to. It is good either way!
Topping

• 1/2 cup of softened butter or hard margarine
• 1- 8 oz package of cream cheese, softened
• 1 1/2 cups of icing sugar
• 1-14 oz / 398ml. of crushed pineapple, well drained
• 2 cups of whipping cream, whipped until stiff peaks are formed

1. Beat the butter and cream cheese together until soft and light.
2. Add the icing sugar, continue beating until all the sugar is absorbed.
3. Add the tin of well drained pineapple.
4. Fold in the whipped cream.
5. Spread on the cake.
6. Cut into desired amount of serving pieces.
7. Top each piece with a slice of peaches (or desired pie filling)
8. This cake freezes very well.

Fruit Torte Sheet Cake

With fresh fruit readily available at this time of year...here is a fairly simple way to prepare a fresh fruit torte for a large group. I was given this recipe by my friend Wendy several decades ago...and have prepared it just as it is many times.

Ingredients:

• 1 Angel Food Cake Mix
• Fresh Fruit (peaches, blackberries and raspberries...or add strawberries, blueberries and kiwi)
• glaze
• whipping cream

Glaze:

• 1 1/2 cups fruit juice (peach, pineapple, etc.)
• 2 tablespoons corn starch
• 1/4 cup sugar
• 1 tablespoon lemon juice

Method:

• Mix cake according to directions; spread in sheet cake sized pan (lined with parchment paper) and bake for 15 minutes. Cool. Remove from pan.
• Prepare glaze by combining ingredients and microwaving on Medium/High until thickened and clear...stirring every minute. Cool.
• Spread half of glaze on base.
• Arrange sliced fruit on glaze-topped cake.
• Spread with remaining glaze.
• Refrigerate.
• Serve with whipped cream.
  
  
  Optional Method #2 :
  When making fruit flans in round pans, I always add a custard layer, and so I decided to use the same custard as a base for the fruit on the sheet cake. Spread custard over sheet cake; top with fruit, spread with glaze and decorate as desired.
  
  Custard:
• 1 package vanilla pudding and pie filling (3 1/4 oz.)
• 1 1/2 cups milk
• 500 ml. cream cheese, softened
• 1 cup whipping cream, whipped

Method:

1. Cook vanilla pudding according to directions.
2. Cool slightly, then beat in softened cream cheese until smooth.
3. Cool completely.
4. Fold in whipped cream.
   
   This custard is enough for two fruit flans...it stores well in the freezer.

Enjoy!

Bread For The Journey

Deuteronomy 1:6-8 (NASB) 

6 “The Lord our God spoke to us at Horeb, ‘You have [a]stayed long enough at this mountain. 7 Turn and set your journey, and go to the hill country of the Amorites, and to all their neighbors in the Arabah, in the hill country and in the lowland and in the [b]Negev and by the seacoast, the land of the Canaanites, and Lebanon, as far as the great river, the river Euphrates. 8 See, I have placed the land before you; go in and possess the land which the Lord swore to give to your fathers, to Abraham, to Isaac, and to Jacob, to them and their [c]descendants after them.’

I know that I have often stayed at 'my mountain' too long when I needed to leave and journey on. This mountain can be fear, discouragement, depression, and many other things which keep us from growing in the Lord. Our life becomes a rut and we know we have been at this mountain too long and that we need to move on. 

Moses was preparing the people to enter the promised land. In this text God tells them it's time to leave this mountain and journey on to other areas. They have received their instructions and it's time to move out of the wilderness and learn other lessons.

We can learn from this as well and be willing to move from 'our mountains', that we won't miss opportunities to show God's love.

Fruit Crumble Dessert - Gluten-free

One of our favourite desserts is fruit crumble.
Of course I make it gluten free but I've heard no complaints on this recipe.
It is always served warm with ice-cream at our house ...  but it is good cold with whipped cream too.

• 4 cups chopped fruit  -   apples,  plums, apricots, peaches, rhubarb   - whatever is fresh in season or in your freezer! 
• 2 tbsp instant tapioca  
• 2 tbsp sugar if fruit is tart 
• 3/4 cup brown sugar 
• 1 rounded tbsp. white corn flour (or brown rice flour)  
• 1 rounded tbsp potato starch 
• millet flour to fill 1/2 cup 
• 1/2 cup gf oat flakes 
• 1/4 cup butter 
• 1 envelope of vanilla sugar 

1. Sprinkle tapioca on bottom of large pie plate  
2. Spread prepared fruit and sprinkle with sugar if desired 
3. In 1/2 cup  put white corn flour and potato starch and then fill measuring cup with millet flour
4. Mix sugar,  flour, oat flakes and vanilla sugar in bowl 
5. Cut in the butter evenly into dry ingredients 
6. Pour crumbs over the fruit 
7. Bake at 400 degrees for 25 minutes.   

Broccoli Salad

I was given this recipe from my mother in law. The cooked dressing really makes the salad. When fresh peaches are in season I use them in place of the can of mandarin oranges. Fresh diced mango is also a good option.

Dressing Ingredients:

• 2 eggs
• 1/2 cup sugar
• 1 tsp cornstarch
• 1 tbsp dry mustard
• 1/4 cup white wine vinegar
• 1/4 cup water
• 1/2 cup mayonnaise

Method:

In saucepan whisk together eggs, sugar, cornstarch, and dry mustard. Add vinegar and water. Cook slowly until thickened. Remove from heat and stir in mayonnaise. Cool Completely.

Salad ingredients:

• 6 - 8 cups fresh broccoli florets
• 1/4 cup raisins or dried cranberries
• 8 slices chopped, cooked bacon
• 2 cups fresh mushrooms, thinly sliced
• 1/2 red onion, thinly sliced
• 1 10 oz can mandarin oranges, drained, or 1 cup fresh peaches or mango
• 1 cup slivered toasted almonds or sunflower seeds

Method:

Marinate broccoli in cooled dressing for several hours. Add remaining ingredients and toss well. Serves 6-8.

Peach Almond Scones

We are so enjoying the local peaches at this time of the year.  By local, I don't mean that they are grown in my neighbourhood but that they are British Columbia peaches.  Peaches are grown in the southern areas of the Okanagan, Similkameen, and Kootenay valleys, by about 800 peach growers.  BC produces 7 million kilograms of peaches...about 20% of the Canadian production, mostly sold as fresh produce.  I'll be sad when the peach season ends.

Here's a recipe for fresh peach scones you might also enjoy!

• 2 cups flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup cold butter
• 1/2 cups sliced almonds, slightly toasted, divided
• 1 large egg
• 3/4 cup buttermilk
• 1/2 teaspoon almond extract
• 1 cup diced peaches

Glaze:

• 1/2 cup icing sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract

1. Preheat your oven to 375°F. 
2. In a large bowl, combine the flour, salt, sugar, baking powder and baking soda.
3. Cut in the butter, using a pastry blender...or grate with a coarse grater and combine with fingertips. 
4. Stir in 1/4 cup of toasted almonds. 
5. In a separate bowl, whisk together the eggs, buttermilk and the almond extract. 
6. Stir this mixture into the dry ingredients. 
7. Add the peaches and stir just until well-combined. (This is a somewhat wet and sticky dough, perfect for drop scones.)
8. Drop by large spoonfuls (ice-cream scoop) onto parchment paper lined cookie sheet.
9. Sprinkle with remaining 1/4 cup of sliced almonds.
10. Bake until golden...15 to 18 minutes.
11. While still warm, drizzle with glaze.

 Yield: 1 dozen large scones.

This is just one more way to enjoy our local peaches!

Chilliwack Corn Chowder

It's the height of Corn season here in Chilliwack where we are famous for our corn.

'Super Sweet', 'Tuxedo', 'Peaches and Cream' or the old faithful 'Jubilee',

it's all sweet and delicious.

I've made this corn chowder for years and years and it's always a hit.

During corn season when we eat it fresh from the cob, I always cook a few more cobs than needed. I cut the kernels off the extra cobs, scrape the cobs with my big knife and put all that goodness into freezer bags for corn chowder later. Scraping the cobs gives you the extra starch that will add flavour and help to thicken the chowder.

• 2 good sized potatoes, peeled and cubed
• 2 large carrots, peeled and cubed
• 1 onion, chopped
• 1 stalk celery, chopped
• 5 cups water
• 1 teaspoon salt
• 1/2 lb. bacon, cut into 1/4 inch pieces or farmer sausage, crumbled
• 1 bay leaf
• handful of fresh parsley or 1 tablespoon dried parsley flakes
• seasoned pepper to taste
• 1 tablespoon Worcestershire Sauce
• few drops Tabasco Sauce
• 3 cups corn kernels
• 1 small can creamed corn
• 2 cups milk or light cream or use half cream and half milk
• flour and more milk to thicken if desired.
• chopped fresh parsley
• cheddar cheese (to sprinkle as a garnish)

1. Place potatoes, carrots, onion, celery, bay leaf, parsley and salt in large pot or small dutch oven.
2. Add 5 cups water and bring to a boil. If using farmer sausage, chop or crumble the sausage into the water and vegetables.
3. Turn to simmer and let cook until potatoes and carrots are tender.
4. While that is cooking, fry bacon until crisp and drain.
5. When vegetables are done, add corn, Worcestershire and Tabasco and seasoned pepper.
6. Taste and add more seasonings if desired. Let cook 10 minutes more.
7. Add milk or cream and heat, stirring well.
8. You can thicken the soup at this point if desired. Mix 1 tablespoon flour with 1/2 cup milk and add to soup.
9. To serve, garnish with shredded Cheddar cheese and snipped parsley

Peach Marmalade

I love peach jam and I love marmalade.

So I often add a touch of orange to my peach jam.  

It adds a bit of zest to the jam and is delicious on toast or fresh buns.

Try adding a slice of Havarti cheese on top.  Yum! 

I used the peach jam recipe included in the package of low-sugar Certo (powdered pectin).

To that recipe, add orange peel prepared in the following way.

1. Prepare the orange peel:
2. Using a vegetable peeler, peel strips of peel from one large orange.
3. Using the edge of a spoon or paring knife, scrape away the white part from the strips of peel.
4. Place peel in a small saucepan.
5. Add 1 1/2 cups of water and 1/8 teaspoon baking soda.
6. Bring to a boil and simmer for 10 minutes.
7. Drain peel, cool slightly and finely chop.
8. Add peel to prepared peaches and make the jam as per package instructions.
9. Pour jam into clean, sterilized jars, top with a hot lid and seal.
10. Jars should "snap" and then they can be stored in a cool dry place for the winter.

Waffles with Peaches

It's peach season. That's when I crave waffles with peaches. Is there anything better than homemade fluffy waffles covered with sweet white sauce and fresh peach slices?
Waffles are a favorite food in our family and always have to be served with sweet white sauce. I remember years ago when we were on a holiday with our daughters and eating out was a novelty. We stopped at a restaurant for breakfast and they were excited to see waffles on the menu. I reminded them that they would not be getting the white sauce. They could not believe that waffles would ever be served with anything else and so ordered them. Were they ever disappointed when the waffles were served with pancake syrup.

• 4 eggs, separated
• 1/4 cup whipping cream
• 1 1/4 cup buttermilk
• 1/4 cup butter, melted
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt

1. Whip egg whites until soft peaks form, set aside.
2. Beat egg yolks, cream, melted butter, and buttermilk in a separate bowl.
3. Mix dry ingredients and stir into the buttermilk mixture until well blended. 
4. Scoop out 1/4 cup of the mixture and set aside for the sauce.
5. Now gently fold the egg whites into the rest of the batter.
6. Pour 1 cup of batter into a hot waffle iron and cook until golden brown.  
7. Yield: 4 belgium waffles.

Sweet White Sauce:

• 2 cups milk
• 1/4 cup waffle batter, that was set aside.
• 1/2 cup sugar
• 1 tablespoon flour
• 1/2 cup milk, for mixing batter, sugar, and flour.
• 1 teaspoon vanilla

1. Pour 2 cups milk in a microwave safe bowl and cook in microwave until milk is hot. 
2. Whisk waffle batter, sugar, flour, and 1/2 cup milk until smooth and add to the hot milk.
3. Continue to cook for 2 minutes, then stir. 
4. Repeat until mixture has thickened.
5. Stir in vanilla.
6. Scoop white sauce over hot waffles and top with fresh peach slices. I sprinkled a bit of sugar over the peach slices and allowed to sit for a few minutes before serving.

Bread For The Journey

my photo taken in Hawaii

My Self-Talk

Either God is God,

Or I am.

Either God is all-knowing and wise,

Or I am.

Either I trust God to guide me,

Or I choose my own way.

Either I walk in God’s light,

Or I walk in my own darkness.

Either God’s promises are true,

Or I trust in my own uncertain hopes.

Either God has a good plan and purpose for my life,

Or I try to define my own.

Either I trust my cares and concerns to God’s keeping,

Or I carry my own worries and burdens.

Either I live in God’s rest,

Or I choose my own distress.

*****

May I always remember, my best doesn’t even reach to God’s worst,

And His best far outreaches what I can think or imagine!

The choice is mine.

Will I trust Him?
****
by julie klassen

Peach Plum Galette

I had peaches and plums sitting on the counter top ripe and ready, waiting to be used up. I had been 'eyeing' this recipe for sometime and with a bit of pie pastry sitting in the fridge I was ready to go. Wasn't until I chatted with Trish and she asked if I would post this recipe that I had even thought of my camera! We had enjoyed some of this rustic looking pie at supper but thought I'd take a photo anyway and post it. It was ever so delicious especially with a scoop of frozen vanilla yogurt.

• 1 1/2 cups nectarines or peaches, cut up in wedges, I used peaches
• 1 cup plums, cut up in wedges
• 1/4 cup sugar
• 1 1/2 tablespoons flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon almond extract
• 1 refrigerated pie crust
• 1 large egg white, lightly beaten
• 2 teaspoons granulated sugar

1. Combine fruit, sugar, flour, cinnamon, and almond extract.
2. Roll out pie crust (I had leftover pie dough so I just eye balled the size, approx 9 or 10" in diameter) onto parchment lined cookie sheet.
3. Place fruit mixture in center leaving a 2 1/2" border around the edges. Fold edges of crust over filling, pleating and pressing dough together gently to hold shape.
4. Brush edges with beaten egg white and sprinkle with coarse sugar.
5. Bake at 425º for 15 minutes then reduce oven temperature to 375º and bake for 20 minutes. Cool 10 minutes on cooling rack.
6. Very good served warm with whipped cream, ice cream or frozen yogurt.
7. Serves: 6

Peach Custard Tart

This  continues to be one of my favourite desserts.  You can make it in tart pans with removable bottoms or make it in a cookie sheet to make it easy to take along for a summer BBQ potluck. 

• 1 cup butter
• 2 farm fresh eggs
• 1 tablespoon Baking Powder
• 1 cup sugar
• 3 cups flour
• 1/2 teaspoon salt

1. Preheat oven to 350 F. 
2. Stir together dry ingredients in a large bowl. 
3. Cut in butter with a pastry blender. 
4. Stir in beaten eggs.
5.  Press into 10 X 15 inch pan.

•  4 cups of sliced peaches
•  2 teaspoons of tapioca
•  Raspberry jam 

1. Mix together sliced peaches and tapioca.
2. Spread a thin layer of raspberry jam over crust and arrange sliced peaches over jam. 
3. Bake for 25 minutes.

Topping:

• 1/2 cup sugar
• 2 egg yolks
• 2 cups sour cream
• 1 teaspoon salt

1. Mix together topping ingredients until smooth.
2. Pour over partially baked crust.
3.  Return to the oven for 10 minutes or until set. 
4. Cool and then refrigerate until serving time. 

Serve with whipped cream.

Strudel

Have you ever made your own Strudel Pastry? It was fun sharing recipes at a recent reunion.  Today I'm sharing with you a new favorite. And the beauty of this is that it's simple and quick to make and the results are delicious. Use any kind of fruits and you have fresh strudel.

Strudel Dough

• 2 cups flour
• 1 cup butter
• 1 cup sour cream

1.  Grate butter into flour and use a pastry blender to mix ingredients together.
2. Then add your sour cream and form a ball.
3. Divide the ball into two halves and refrigerate for 30 minutes.
4. Roll out one ball into a rectangular shape 12x9 (thinking in thirds)
5. The dough should be thin enough and yet pliable enough to fold over.
6. Fill with fruit mixture.
7. Place on parchment-lined cookie sheet and bake at 400 degrees for 25 minutes.
8. Leave it cool on the parchment paper prior to transferring to a serving plate.
9. This dough is enough for 2 strudels. You can store the other ball in the fridge until needed.

Fruit Options

• sliced apricots, peaches, apples or any fruit in season
• blackberries are my favorite...you can mix and add and adjust your sugar mixture.

Sugar Mixture/Thickening

• 2 cups sugar
• 1/4 cup flour 
• 1/4 cup cornstarch
• Only use about 3/4 cup of this mixture for one strudel.

TIP use a 1/4 cup more flour or cornstarch when using berries.

1. Prepare the fruit first and you can leave the peel on when using transparent apples.
2. Prepare Sugar mixture in a bowl.
3. Sprinkle  1/4 cup sugar mixture over the center of dough.
4. Top with fruit and add 1/2 cup sugar mixture along the strip/top of fruit.
5. Fold dough over half of the fruit mixture and then fold the other half.
6. Seal pastry edges by simply dabbing your fingers with water.
7. Store extra sugar mixture in container.

I have used Anneliese's sugar mixture  which is also featured in our first book Mennonite Girls Can Cook, page 174.   Sometimes I double this mixture and keep it on hand so that whenever I want to make a quick strudel or perishky it's always ready to go.

 Icing (optional)

• 1/2 cup icing sugar
• 1 tablespoon cream
• 1/4 teaspoon almond flavor.

1. Mix ingredients together to make a smooth consistency.
2. Drizzle over strudel when cool and add a few toasted slivered almonds. 

You can garnish it with some icing and almonds or you can leave it as is.
Once again, the beauty of this dough is that you can use any fresh fruit that you have at your local market. I made one strudel with apples and one with apricots. Mix the flavors with fresh blackberries.

You always know that when the last piece is taken, it must have been really good.

Fresh Okanagan Peach Pie

It is hard to decide what is my favourite summertime pie is but without question, fresh peach pie is up there at the top.  Okanagan peaches are grown a few hours away and every summer we wait with anticipation for the first loads of peaches delivered to our local markets.  

If you have never had a fresh peach pie, try this one because nothing goes better together than peaches and cream.  It tastes like summertime! 

• 1 9 inch deep dish baked pie shell  (cooled)

Peach Filling

• about 6 ripe peaches
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water

Cream Filling

• 1 cup softened cream cheese (light or regular)
• 1/2 cup icing/powdered sugar
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 packet whipping cream stabilizer (Dr. Oetker)  or 1 tablespoon vanilla instant pudding

1. Peel peaches and put 2 peaches into a food processor to mash or mash very well with a potato masher.
2. Measure mashed peaches to make about 1 cup. (mash part of another peach if necessary)
3. Combine mashed peaches, cornstarch, sugar and water in a microwave safe bowl.  Heat until bubbly.  Alternately, stir together ingredients in a medium pot, stir over medium heat until it is thickened and beginning to simmer. 
4. Remove from heat.  Add the remaining peaches.  Set aside to come to room temperature.
5. Beat together, softened cream cheese, icing sugar and vanilla until smooth.  Add unwhipped whipping cream and whipping cream stabilizer or instant pudding and beat together with a mixer until thick and creamy.  
6. Set aside 1/2 cup cream cheese mixture for garnishing the pie. 
7. Line the bottom and sides of pie shell with the remaining cream cheese mixture.  
8. Once the peach filling has completely cooled, pour the peach filling into a strainer over a bowl to remove about 1/2 cup of excess sauce.  (Refrigerate the extra sauce to serve with scones and cream.)
9. Garnish the top of the pie by filling a piping bag with a large star tip. 
10. Refrigerate a few hours until serving time.  

Blueberry Lemon Loaf

This bread will have you thinking of coffee time, but not only that.  Serve it warm with ice cream for dessert or leave it out for breakfast. It's not very sweet, yet filled with lots of lemon and blueberry flavor. Switch it up with orange rind, if you like.

Ingredients:

• 2 cups flour
• 3/4 cup sugar
• 3 tsp baking powder
• 1/4 tsp salt
• rind (grated) from one large lemon
• 2 eggs
• 1 cup sour cream (I use 7% fat)
• 1/4 cups oil
• 1 tsp vanilla
• 2 cups blueberries. (fresh or frozen)

Method:

1. Preheat oven to 375 F. Grease or line with parchment paper, one 5x9 inch loaf pan.
2. Mix dry ingredients along with rind. 
3. In separate small bowl, mix wet ingredients and add to dry along with blueberries.
4. Stir until just combined and spread into loaf pan.
5. Bake for 60 - 70 minutes, until cake tests done with pick. Leave in pan for 10 minutes before removing.
6. If desired, drizzle with a mix of 3/4 cup icing (confectioners) sugar and juice of about 1/2 lemon. 

Peaches & Cream Parfait

Sunflowers, corn and fresh peaches...the delights of the season.  We have been enjoying peaches for breakfast almost daily, in a parfait with yogurt and granola. But here's a recipe for a dessert parfait, done up in wee mason jars and perfect for your next gathering on the patio.

Crumbs:

• 1 cup ginger-snap cookie crumbs
• 4 tablespoons melted butter

Cream Filling:

•  1 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 4 oz. / 125 ml cream cheese
• 1/2 cup icing sugar (confectioners sugar)

Topping:

• 4 peaches (Fruit Fresh or lemon juice, optional)
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon peach or apricot brandy  

1.  Prepare a simple syrup for the peaches by combining the brown sugar and water in a small saucepan.  Bring to a boil. Remove from heat and cool.  Stir in brandy.  Soak peaches in boiling water for about 10 seconds.  Transfer to a bowl of ice-water for a few moments.  Peel and slice the peaches, tossing with a little 'fruit fresh' or lemon juice if desired (to prevent browning).  Mix syrup and peaches and refrigerate for several hours.
2. To prepare the base, combine cookie crumbs and butter.  Pack crumbs into the bottom of 10 parfait glasses (or 10 x 125 ml. mason jars).
3. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.  Carefully add cream layer to the parfait glasses.  Refrigerate.
4. Just before serving, top each parfait with marinated peach slices.  Drizzle with a spoonful of syrup.  Garnish with lemon balm or mint sprig. 

Serves 10.

Bread for the Journey

“Blessed Be Your name
When I’m found in the desert place
Though I walk through the wilderness
Blessed Be Your name…”
~ Matt Redman ~

Psalm 34:19 ~
Many are the afflictions of the righteous; but the Lord delivers him out of them all.
Isaiah 43:1-3
But now, this is what the Lord says-
he who created you, O Jacob, he who formed you, O Israel;
“Fear not, for I have redeemed you;
I have summoned you by name; you are mine.
When you pass through the waters, I will be with you;
and when you pass through the rivers, they will not sweep over you.
When you walk through the fire, you will not be burned; the flames will not set you ablaze.
For I am the Lord, your God, the Holy One of Israel, your Savior….”

Isaiah 43:18-19~
Forget the former things; do not dwell on the past.
See, I am doing a new thing!
Now it springs up; do you not perceive it?
I am making a way in the desert and streams in the wasteland.

God promises to bring us through the wilderness. He does not abandon us. We can cling to these next great promises for our future…

Isaiah 35: 9,10 ~
But only the redeemed will walk there,
and the ransomed of the Lord will return.
They will enter Zion with singing;
everlasting joy will crown their heads.
Gladness and joy will overtake them,
and sorrow and sighing will flee away.

Romans 15: 4~
For everything that was written in the past was written to teach us, so that through endurance and the encouragement of the Scriptures we might have hope. 

My hope is that these verses encourage you to know that in the midst of our wilderness times, our times in the desert, and in times of affliction (which are inevitable here on this earth), we have the promise that sustains us and lets us say “blessed be the Lord”.  Since Jesus has gone before us on this wilderness road and He promises to bring us through our wilderness to a future with Him we can bear the hardships on the road. We have a future with Him without “sorrow and sighing.” 
 
Romans 15:13 ~
May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit.
Blessed be His Name!

Hamburger and Hot Dog Buns

We are celebrating British Columbia Day in our part of the world.

There will be BBQ's and pool parties and lots of camping to celebrate.

I wanted to feature a recipe that Anneliese posted some time ago.

Anneliese's french bread recipe is so versatile, that I go to often when I am in a hurry and need french bread or buns in a few hours.  It stirs up so quickly, there is no need to have buns on your grocery list for the BBQ.

You can make hotdog buns with all white flour as her recipe is and the hot dog buns in the picture are  .. or you can swap in some multgrain as I have for you today in the hamburger buns.  We love these buns and the great thing is that you can make them bigger or smaller as like to match your meat.

• 2 tablespoons instant  yeast
• 2 1/2  cups mulitgrain flour
• 2 tablespoons oil
• 2 tablespoons white sugar
• 2 teaspoons salt
• 2 cups hot tap water
• 2  cups white flour
• 1 egg and 2 tablespoons milk beaten lightly

1. Combine the yeast and the multigrain flour in a large bowl.
2. Add the oil, sugar and salt.
3. Stir in the water and then the white flour.  You can use your dough mixer or just use your hands to work in the flour.  Knead it lightly and then cover in a bowl and let sit for 30 minutes.
4. For Hamburger Buns . ..Squeeze off large buns onto two cookie sheets.
5. Cover with parchment paper and press down with another cookie sheet to flatten them.
6. Let rise with the parchment paper on for about 30 - 45 minutes.
7. Cut a X in each bun with a sharp knife. . just cutting the skin and brush with the egg mixture.
8. For Hot Dog buns. . .Roll the dough to one inch thick  .. five inches wide.  Cut into three inch wide strips along the length of the dough.  If you make half the dough into hot dog buns you will have a dozen hot dog buns. Roll each strip to hot dog bun shape ..and set about an inch apart on a cookie sheet.  Just before baking brush with the egg mixture.
9. 
   
   Bake in a 400 F oven for about 12 - 15 minutes or until golden brown.

Makes close to 2 dozen buns.

Ice Cream Dessert

This is a very simple dessert to make with very little fuss for a birthday or any other special occasion. I made it for my son's birthday party and everyone loved it. The pan came home empty.

• 24 vanilla ice cream sandwiches
• 3/4 litre of whipping cream, whipped and sweetened
• Chocolate shavings

1. In a 9 x 13 x 2 inch pan, layer 12 ice cream bars, then a layer of whipped cream, another layer of 12 ice cream bars and another layer of whipped cream.
2. Sprinkle top with bits of chocolate shavings.
3. Place in freezer and allow to freeze for a few hours, till the whipped cream is frozen. Keep frozen until time to serve it.
4. Perfect dessert for a hot day:)

Pauline's Potato Salad

This is my mom by love Pauline. If I could. . .and if it were kind. . I'd rent her out for potato salad making lessons. . .but I can't and it wouldn't be nice. . and so at long last. . .here is her not so secret recipe. I have been told by my own sons. . ."Grandma's potato Salad is the best". They are quite correct. When we have family gatherings. . .she is more often than not given the task of the potato salad. I recently invited her over. I had the potatoes and eggs cooked and she put it together while I did the photo shoot. Please give our guest blogger Pauline a warm welcome.

Pauline's Potato Salad (serves 8 - 10)

• 10 medium fresh white potatoes
• 8 brown farm fresh eggs. . .(use brown. . .you can see if you have any egg shell left on the egg)
• 1 1/2 cup Miracle Whip
• 3/4 cup Sour cream
• handful of chopped chives
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. The day ahead. . .boil your potatoes in a pot with a few teaspoons of salt. Leave the skins on. . .this is important. Boil for about 20 minutes and then test with a knife to see if they are done. ..if not. . leave a few more minutes. Drain. . and then cool for about 1/2 hour. Once cool enough to handle. . . use a sharp knife to grab a edge of peel and peel all the potatoes. Do not chill first. . .peel them while still warm. Refrigerate until chilled.
2. Put the eggs in a large enough pot to cover the eggs with water. Bring to a boil. . .put on the lid. . remove from heat. . and set the timer for 20 minutes. Drain the eggs. . and allow to cool. Once cooled. . take each egg. . set it on a cutting board and run through with a large sharp chef's knife. . .Scoop out the eggs and set aside. ( week old eggs can just be peeled)
3. Now. . .using a sharp paring knife. . and a chef knife. . set each chilled potato on a cutting board slice it in half. . .then with the paring knife. . cut each potato length wise into 1/3 inch strips. .and then cube by cutting in the opposite direction.
4. The uniform cubes of potatoes makes this salad so enjoyable. When the potatoes are cut by me in a hurry .. and not uniformed.. . my boys know I made it. . . .and the praise is scarce.
5. Chop the eggs into the bowl .. .(good news. . this doesn't need to be uniform cut)
6. Add the chopped chives to the bowl.
7. In a medium bowl. .combine the Miracle Whip Salad Dressing and the Sour cream. . with the salt and pepper. Pour half of it over the salad. . and stir all together. . .add a little more dressing at a time. You may need more or less depending on the size of your potatoes.
8. Chill until ready to serve.

Apple Walnut Crisp

Apple Walnut Crisp

Ingredient:

• 1 cup brown sugar
• 1-1/4 cups rolled oats
• 1 cup all purpose flour
• 1/2 cup melted butter
• 1/3 cup chopped walnuts
• 3 cups apples - peeled, cored, then sliced or chopped
• 1/3 cup white sugar
• 2 teaspoons cinnamon

Method:

1. Preheat oven to 350 degrees
2. Lightly grease an 8 inch square pan.
3. Combine brown sugar, oats, flour, nuts, and butter in large bowl.
4. Place half of this crumb mixture into pan and press down. 
5. Cover this layer evenly with apples. 
6. Sprinkle the apples with the white sugar and cinnamon. 
7. Top with remaining crumb mixture.
8. Bake in preheated oven for 40-45 minutes or until golden brown.

Serve with whipped cream or ice cream and enjoy!