Apple Sauce Cookies

A few days ago I took my granddaughter, Ivy on a small field trip to our friend's home to share the experience of picking apples from the ground and tree, just like I did when I was a small girl.  The fallen apples were always perfect for pies, cookies, apple crisps, apple sauce, Perishky or even drying.
There was never a wasted apple.  Every fall, my father would drive the family sedan to Osoyoos to pick up a load of apples.   We first had to eat the McIntosh and Spartans, which lasted till Christmas. After Christmas, we could eat the red and yellow delicious apples as they were preserved longer. Today I love the Honey Crisp apples and I'm thankful I don't have to wait for any seasonal times.

Ingredients

• 1/2 cup butter
• 1 1/2 cups brown sugar
• 1 egg
• 1 tsp. baking soda
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp cloves
• 2 cups flour
• 1/2 cup milk
• 1 cup raisins
• 1 cup diced apples

Instructions.

1. Peel the apples and dice.
2. Cream butter, sugar, and egg in a bowl
3. Add flour and dry spices to the mixture
4. Add liquid, apples, raisins and mix well.
5. Drop dough onto parchment paper
6. Bake in oven at 400 degrees° for 12 minutes.
7. Cool on parchment paper for a few minutes and transfer to cookie racks

Tip from Ivy:  "Oma, don't forget the baking soda.  Mummy forgot to put the baking soda in the cookies and they did not grow...."

Take a peek at Bev's muffin apple recipe.  This recipe is so delicious and makes a big batch.

Apple Bar

I'm not sure how many years ago I tasted this apple bar at my friend Lorna's house but since then I've been rolling out pans of it every fall.

The crust is very thin. You need to have the right sized pan in order for it to be right. I have a heavy good quality 10X15 inch pan which I cut a piece of parchment paper to lay at the bottom. This isn't really necessary but it protects the pan a bit when you slice up the bar.

I use a food processor to make the dough, but you can use a pastry blender and get a bit of a workout in the process. I also use a apple slicer for the apples.

Apple Bar

• 2 1/2 cups flour
• 1 cup butter
• 1 teaspoon salt
• 3 egg yolks
• milk 
• 1 cup crushed corn flakes or bran flakes 
• apples (at least 4 large apples and up to 6 depending on the size)
• 2/3 cup sugar
• 1 teaspoon cinnamon  (optional)
• 3 egg whites
• 1 cup icing sugar
• 3 tablespoons hot water
• 1 teaspoon vanilla

1. Preheat your oven to 375 F. 
2. Beat the egg yolks in a measuring cup and add milk to measure 2/3 cup liquid.
3. Put flour and salt into a large mixing bowl and cut in butter until it is like oatmeal.
4. Add the yolk and milk mixture and stir with a fork.
5. Put onto the counter and knead it into a ball and then flatten and wrap in plastic and put it in the refrigerator.
6. Peel and slice enough apples to fill the pan. 
7. Divide the pastry in half.
8. Roll out the first piece large enough to fit in the cookie sheet with all sides hanging over the edge an inch
9. Sprinkle your crushed cornflakes on the crust. 
10. Arrange the apples on top and sprinkle with the sugar.
11. Roll out the second piece of pastry and lay it on top.
12. Press the edges together and roll them up and then press with fork tines to seal.
13. Beat the egg whites until stiff. 
14. Spread over the pastry as even as you can.
15. Bake the bar until golden brown about 40 minutes.
16. Mix the icing sugar, water and vanilla until smooth and drizzle over the hot pastry.
17. Serve when still slightly warm or cool.

Biscuits Supreme

I challenge anyone out there that loves biscuits to try this recipe. I haven't found one that I like better than this gem. It is from the Mennonite Treasury, and this page is torn, splattered and looks very well used. This recipe is the base for so many other recipes, like quick Cinnamon buns or pizza rolls, cheese and garlic buns etc. Try this flaky, buttery, oh so good biscuit, you won't be sorry.

• 2 c. sifted flour
• 4 tsp. baking powder
• 1/4 tsp. cream of tartar (it works without it too)
• 1/2 tsp. salt
• 2 tsp. sugar
• 1/2 c. butter
• 2/3 c. milk

1. Sift together dry ingredients, cut in butter until mixture resembles coarse oatmeal. Add milk all at once and stir with fork only until blended. 
2. Knead ten time in a lightly floured board. 
3. Roll or pat out dough to 1/2 " thickness. 
4. Cut with floured biscuit cutter and place on lightly buttered baking sheet at 450 for 10-12 minutes. 

It needs no extra butter, so good Mmmm!

Bread for the Journey

 There are times when I wonder what the point is of taking so many pictures.

Only a small percentage are worthy of being shared through blogging or on other places of social media.

So what is the point?

As I scroll through the different seasons of my photos I am reminded of what has been, and how God was with me.

Each picture is a moment captured in a different season of my life and even though I rarely take pictures of the things that represent difficult times, I sometimes am reminded of what it was that moved me to take a picture. 

Whatever the season of life, I know that my sovereign God in his infinite love and mercy is with me.  When the storms in life will come, I will look back on God's faithfulness and it will help me to trust him and rest upon his word.  

'Tis So Sweet to Trust in Jesus

1. 'Tis so sweet to trust in Jesus, 

Just to take him at His Word

Just to rest upon His promise,

Just to say, "thus saith the Lord"

Chorus
Jesus, Jesus how I trust Him!

How I've proved Him o'er and o'er.

Jesus, Jesus, precious Jesus!

Oh for grace to trust him more.

2. O how sweet to trust in Jesus,
Just to trust His cleansing blood;
Just in simple faith to plunge me
'Neath the healing cleansing flood!

3. Yes, 'tis sweet to trust in Jesus,
Just from sin and self to cease;
Just from Jesus simply taking
Life and rest, and joy and peace.

4. I'm so glad I learned to trust Thee,
Precious Jesus, Saviour, Friend;
And I know that Thou art with me,
Wilt be with me to the end.

written by Louisa M. R. Stead   1882  / Public Domain

Every word of God proves true; he is a shield to those that take refuge in him.

Proverbs 3:5

Banana Blueberry Oat Muffins

I've made these quite often this summer. They are a lovely, firm textured muffin.

You can substitute a 1/4 cup ground flax, wheat germ or bran for 1/4 cup of the flour to make them more nutrituous if you like.

One more thing to note - I distribute the blueberries between the muffin cups rather than folding them into the batter as we have quite large blueberries here in the Fraser Valley and the muffins can get quite juicy and fall apart easily if too many berries get into one muffin.

• 1 1/4 cups flour (can use part whole wheat flour if desired)
• 1 cup oatmeal
• 2/3 cups granulated sugar
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup mashed ripe bananas
• 1/2 cup buttermilk
• 1/3 cup butter or margarine, melted
• 1/2 cup chopped pecans
• 1 cup fresh or unthawed frozen blueberries
• Pecan topping if desired ( Mix together: 1/4 cup oatmeal, 1/3 cup brown sugar, 1/4 cup chopped pecans)

1. Combine dry ingredients in mixing bowl.
2. Mix well.
3. Beat together banana, buttermilk, egg and melted butter until smooth.
4. Add to dry ingredients and stir just until blended.
5. Stir in chopped pecans.
6. In oiled muffin tins, fill cups 1/2 full. This makes 1 doz. medium sized muffins so you will have some batter left over for the next step.
7. Top with 3 blueberries and then fill cups with remaining batter.
8. Top each cup with 3 more blueberries
9. Sprinkle with pecan topping if desired.
10. Bake at 375 degrees F for about 20 to 25 minutes. (A toothpick inserted into a muffin will come out clean)
11. Remove from cups and cool on rack.

Taco Soup

My family loves this soup..it will warm you on a cold day. Received this recipe from a friend although I changed it a bit.

• 1 lb lean ground beef
• 1 medium onion, finely chopped. I omitted the onions because we happen not to like onions:)
• 1 cup celery, finely chopped
• Fry beef, onion, and celery together until beef is browned and onion and celery are cooked.
• Add:
• 1 398 ml (14 oz) can tomato sauce
• 1 341 ml (12 oz) canned corn, with liquid
• 1 398 ml can of kidney beans, drained
• 1/3 cup salsa
• 1 tablespoon chili powder..I use Mexican chili powder when I can find it in the store
• 3 tablespoons taco seasoning
• 3 cups water

1. Simmer for 10 to 15 minutes.
2. This soup is fairly thick so add a little more water if you desire. Recipe can easily be doubled or tripled..I didn't but should have:)
3. Add taco chips, shredded cheese and sour cream to your individual soup bowls.

Apricot Tart

You can make this bar recipe in a 11 X 17 small cookie sheet but it bakes up wonderfully in tart pans. I prefer to have a little edge crust on every piece.

I used one 11 " and one 8 " tart pan.

Though I've posted this recipe as apple bar and rhubarb bar,

I've never posted it as apricot bar

which bakes into a beautiful gem colored tart.

Apricot Tart

Pastry

• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup shortening
• 2 egg yolks
• milk to make 2/3 cup

Filling

• 5 cups sliced apricots
• 1 1/2 cup sugar
• 1/3 cup minute tapioca
• 2 tablespoons butter

Topping

• 2 egg whites
• 1 cup icing sugar
• several tablespoons water to make thin glaze

1. In a large bowl, combine the flour and salt. . .cut in the butter and shortening until the crumbs are the size of oatmeal. You can use your food processor for this too, pulse, don't run at full speed.
2. Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.
3. Slowly add to the flour mixture, pulse with the food processor until it begins to come together or mix in with your fork.
4. Dump it all onto the counter and knead it into a ball, just until it comes together.
5. Wrap in a plastic wrap. . shaping it into a flat rectangular disk.
6. Refrigerate.
7. Slice apricotsand mix in sugar and tapioca.
8. Divide the pastry dough into two parts. . . the larger tart pan will require about 2/3 of the total. Do this pan first and use the remainder to add to the smaller tart pan.
9. Divide each part in half and roll out very thinly using flour to keep from sticking on the counter. Use a bench scraper to slide under the pastry dough to keep from tearing.
10. Carefully transfer into the tart pan by rolling the pastry around the rolling pin.
11. Divide the filling between the two tart pans.
12. Dot with butter.
13. Cover with remaining pastry, and crimp the edges shut.
14. Beat the egg whites until very soft peaks form and with your hand. . .spread it over the crust.
15. Bake in a 400 F oven for about 40 minutes or until golden brown. The smaller one will be done sooner.

Ham and Bean soup

Ingredients:

• 8 oz bag of white beans (or 2 cans of white beans can be used instead adding them to the soup at the end) 
• 3 cups of diced ham
• 1 chopped onion
• 2 cloves garlic, minced
• 10 c. liquid including reserved bean liquid
• 4 beef bouillon cubes
• 2-3 carrots, thinly sliced
• 2 stalk of celery, chopped
• 4 c finely shredded cabbage
• 1-28 oz can of diced tomatoes
• salt and pepper to taste
• 1 bay leaf
• 2 cups each of frozen peas, green beans and corn
• 1 cup of dried small pasta like macaroni

Method:

1. If you are using dried beans soak the beans over night. Drain the beans. 
2. In a large pot with a bit of oil, saute the onions until soft with the diced ham. 
3. Add the garlic and the rest of the raw cut up vegetables
4. Add the water including the drained liquid from the beans if using the dried beans.
5. Add the bouillon cubes, canned tomatoes and bay leaf. 
6. Simmer for 1 1/2 hours. 
7. Add the frozen vegetables and pasta, cook another 15 minutes. Add the canned beans at this time if not using dried beans. 
8. Just before serving top with fresh chopped parsley and grated parmesan cheese. (optional)

Ginger Snaps

Love these...I think you might too.

• 3/4 cup butter 
• 1 cup white sugar
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cup flour
• 2 tsp baking soda
• 1 1/2 tsp ginger
• 1/2 tsp all spice
• 1 tsp cinnamon
• 1 tsp salt
• extra sugar for rolling unbaked cookies in before baking

1. Cream together butter and sugar.
2. Add egg and molasses and beat well.
3. Add remaining dry ingredients and mix well.
4. Roll into 1 1/2" balls.
5. Roll balls in extra sugar, coating with sugar all the way around.
6. Place on parchment lined cookie sheets.
7. Bake at 350º for 13 minutes. 
8. Allow to cool one minute on pan before removing to cooling rack. They will take on more of a crackle top this way and get slightly crispy. 

Yields 2 1/2 dozen large cookies. 

**You can make the balls smaller to get more cookies, but then adjust the baking time down to 10 minutes.**

Flashback Friday - Pumpkin Toffee Tarts

For my Flashback Friday I chose my Pumpkin Toffee Tarts because it's that time of year again. These tarts will not disappoint. The flavor of toffee bits and pecans with spicy pumpkin is a wonderful combination.

Ingredients:

• 18 unbaked tart shells
• 1 cup pumpkin puree
• 1/3 cup brown sugar
• 1/4 cup whipping cream
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• Toffee bits
• Chopped pecans

1. Place tart shells on baking pan.
2. Whisk together the pumpkin, sugar, cream, eggs, vanilla and spices until well blended.
3. Spoon 1 teaspoon of toffee bits into each tart shell.
4. Fill tart shells almost to the top with the pumpkin mixture.
5. Sprinkle chopped pecans over top.
6. Bake in a 350º for 30 minutes.
7. Serve plain or with a dollop of whipped cream.

Stuffed Gypsy Peppers

We planted several Gypsy Pepper Plants in our garden this year and we have a bumper crop.  I learned that they are thin skinned and can be harvested from the time they turn lime green and right up to the time they turn dark red.   They are not hot and as they turn colour they continue to sweeten.  

They have great flavour and stand up well in stir fries and are perfect for stuffing since they have a thinner skin that doesn't turn mushy when cooked.

 If you don't have any gypsy peppers around, go ahead and stuff bell peppers, either way, it is a healthy meal.  If you would prefer a less nutty texture, use plain rice instead of wild rice blend.

Serve with crusty bread and green salad.

• 1 cup wild rice blend or rice of your choice
• 8 - 10 gypsy peppers,  sliced in half and seeds removed  (remove stem or leave on for garnish) or small bell peppers
• 1 1/2 pounds ground turkey
• 1 medium onion, finely minced
• 2 tablespoons canola or olive oil
• 2 cloves garlic
• 2 cups broccoli slaw or minced celery
• 1 teaspoon poultry seasoning
• 2 teaspoons salt
• 1/2 to 1 teaspoon red pepper flakes
• 1 can herb and spice canned diced tomatoes
• 1 cup crumbled feta cheese
• shredded Italian cheese for topping

1. Spray 2 8X10 foil pans with cooking spray or a large rectangular casserole.
2. Cook rice with water according to package instructions but drain the rice 10 before the end of cooking time so that it is slightly undercooked.
3. In a large skillet,  heat oil and add ground turkey and onion, garlic and broccoli slaw and fry scramble using an egg flipper until the turkey is no longer pink.
4. Add the  poultry seasoning, red pepper flakes, salt, rice  and undrained tomatoes.
5. Stir to combine.  Add the feta cheese and stir gently.
6. Spoon into pepper halves, mounding the filling and place in pan.   Sprinkle with cheese and cover with foil and bake for 30 minutes at 350 F.  Remove foil and continue to bake for 30 - 45 minutes.

Chocolate Layer Cake

Here's a tried and true recipe for chocolate cake, adapted from one I found in the Mennonite Treasury cookbook many decades ago. It became a favorite of my hubby's and is still served every year on or around September 11th (his birthday).  Quick, simple and moist!

Quick Chocolate Cake

• 1 cup Kraft Miracle Whip salad dressing
• 1 cup sugar
• 1 cup water
• 2 cups flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/3 cup Fry's cocoa

1. Blend Miracle Whip and sugar. 
2. Stir together dry ingredients and add alternately with water. 
3. Pour into 2-nine inch round layer pans...greased and/or lined with parchment paper.
4. Bake at 350 degrees for 30 minutes.
5. Allow to cool slightly before removing from pans.  
6. Frost with your favorite chocolate frosting when cool.

I was thinking of keeping our favorite frosting recipe a secret, since it seems to have fallen out of favour over the decades.  But I'll share it with you and you can decide for yourself.  Since this recipe contains raw egg, it is not recommended for those who are pregnant or who have a compromised immune system. If you have any concerns, use pasteurized eggs. It is a fluffy, not-so-sweet icing that goes down as smooth as silk!

French Silk Frosting

• 1/2 cup butter (no substitutes)
• 3/4 cup granulated sugar (not icing sugar)
• 6 tablespoons Fry's cocoa
• 1 teaspoon vanilla 
• 2 eggs (pasteurized eggs are an option)

1. Cream butter and sugar until fluffy. 
2. Add cocoa and vanilla; beat. 
3. Add eggs one at a time, beating for about 5 minutes after each addition. 
4. Chill before spreading. 

I'm not a huge chocolate fan myself, but add French silk frosting to this moist chocolate cake and I quite enjoy a nice slab!   However you wish to frost it...give the cake a try. 

Damson Plums ~ jam, plum sauce, and vinaigrette

Damson plums are a beautiful fruit from a bygone era...and often hard to find in this modern age. They are a European variety of plum that originated in England and around the Black Sea.  Damson plums are small, round and dark purple with intense colour and flavour...which makes them perfect for jams, jellies and preserves.
 

Here in the Fraser Valley, they are ripe for the picking in September...just as summer is about over. We happen to have friends with Damson plum trees on their yard and have enjoyed many delicious gourmet treats from these wee plums in recent years.  

 

 

The downside to preserving Damsons is that most varieties are not freestone, so removing the pits can be a bit of a challenge.  The simplest way to do that is to simmer the plums and then pick out the pits by hand.  Here's how:

• Wash and pick over the plums.
• For every 8 cups of  plums add 3 cups water. 
• Combine the plums and water in a large heavy-bottomed pot. 
• Bring to a boil; reduce heat and simmer for about 30 minutes, stirring occasionally.
• Allow to cool enough to handle and then fish out the pits.

*I put them through an old-fashioned food mill (the kind with the wooden pestle), and then removed the pits from the pulp left left behind with gloved hands. The pulp goes back into the plum mixture.

Damson Plum Jam:

• 6 cups prepared plums
• 4 cups sugar

Measure the plum puree into a large heavy-bottomed pot.  (For every cup of prepared plums, add 2/3 cup of sugar. You can cook up slightly larger or smaller batches than the one posted here.)
Bring to a boil over medium-high heat.
While stirring, continue to boil rapidly for 20 minutes...or until mixture coats the stirring spoon.
As the jam cooks, remove any pits you may have missed.
Remove from the heat; stir and skim for several minutes.
Pour into hot sterilized jars and seal.

This makes a soft-set jam...perfect for spreading on biscuits or breads.  Damson plum jam is also a great addition to sauces and dressings.

 Plum Sauce:

• 1 cup plum jam
• 2 tablespoons vinegar
• 1 tablespoon brown sugar
• 1 tablespoon minced onion
• 1 teaspoon red pepper flakes
• 1 clove garlic, minced
• 1/2 teaspoon ginger

1. Combine all ingredients.
2. Bring to a boil over medium heat while stirring.
3. Remove from heat.
4. Allow to cool; store covered in the refrigerator.

*Serve with chicken or with pork.

Plum Vinaigrette Dressing: 

• 5 tablespoons Damson plum jam
• 1/4 cup white-wine vinegar
• 1 tablespoon Dijon mustard
• 1 cup canola or olive oil
• 1 tablespoon minced onion
•   salt and freshly ground pepper  to taste

1. In a blender, pulse the preserves, vinegar, and mustard until smooth.
2. Slowly add the oil until smooth. 
3. Add the onions, salt, and pepper; pulse briefly. 
4. Refrigerate in a bottle.

This dressing goes well with a salad of mixed greens, chopped red onion, fruit (peaches or nectarines), feta cheese and toasted almonds or pecans.

* * * * * 

Those are a few of the Damson plum dishes we have enjoyed here recently.  These are not my grandma's Damson plum recipes however.  She baked Platz (coffee cake) using this delectable fruit.  It tasted great but should have come with a warning attached...beware of pits!

Have you got a Damson plum memory, recipe or story you would like to share with us?

French Toast Roll Ups and Bread Crumb Cookies

We all have our own favorite ways of using stale bread or extra bread in the freezer that needs to be used. I don't like throwing it away. Most common ways I use them are; as crumbs for meatloaf or hamburgers or to make croutons. But sometimes it's fun to step out of the box and do something different. Browsing pinterest gives you all kinds of ideas. A new favorite are these french toast roll ups and bread crumb cookies. I used strawberry jam for the roll ups but there are so many other ideas, my daughter said adding cream cheese would put them over the top. I will share two different ways that I tried, French Toast Roll-ups and Bread Crumb Cookies.

French Toast Roll Ups

• 8 slices soft sandwich bread, you can remove crusts but I left them on. I used white bread but you could just as easily use whole wheat bread.
• Strawberry jam
• 2 eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/3 cup white sugar
• 1 1/2 teaspoons cinnamon
• Butter
• Icing sugar

1. Flatten bread slices with rolling pin.
2. Spoon strawberry jam along the edge of the bread and roll up.
3. In a shallow bowl whisk together eggs and milk, dip rolled up bread rolls in the mixture.
4. Over medium heat melt butter in a skillet, just enough to grease the pan. Add bread rolls and brown on all sides. Add more butter if needed.
5. Mix together sugar and cinnamon on a plate. Add hot rolls and coat them with the mixture.
6. Place on serving plate and dust with icing sugar. Serve warm.

Bread Crumb Cookies: another delicious way I used stale bread.

These cookies are delicious, we loved them. Pack a few in a bag, add a bow and share with someone. They will love you for it.

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 slices bread
• 1/2 cup butter, softened
• 3/4 cup brown sugar, lightly packed
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup pepitas (pumpkin seeds)
• 1/4 cup sunflower seeds
• 1/4 cup chocolate chips

1. Whisk together flour, baking powder, and salt.
2. Toast bread lightly, break up into pieces. Using a food processor cut into slightly coarse crumbs, not too fine.  Whisk crumbs into the flour mixture.
3. In another bowl, cream butter and sugar, whisk in egg and vanilla.
4. Add creamed mixture to dry and mix until well blended, stir in pepitas, sunflower seeds and chocolate chips.
5. Roll into balls and place on parchment lined cookie sheets.
6. Bake 10 minutes in a 350º oven.
7. Allow to cool on cooling rack.
8. Yield: 2 dozen

How do you use stale bread?

Bread for the Journey

John 13:34 

"A new commandment I give to you, that you love one another, 

even as I have love you, that you also love one another."

I will be the first to admit that sometimes I don't feel very loving, especially if I have been hurt by someone. Jesus knows our human nature and knows that is usually how we feel after being hurt and feeling justified in those feelings. 

This is why He commands us to love one another, because it doesn't come naturally to us. Jesus knows His LOVE is the best buffer between hurt relationships if only we reach for His word to deal with our hurts and pain. God is not a God of "three strikes and you are out" kind of God. He has forgiven me endless times and keeps extending His mercy and love on me. My desire is to be more like Jesus. 

What would this world look like if we were able to extend that kind of love and mercy to the hurting world around us?! 

Pork Chop Casserole

Earlier this summer I put out a request on facebook for good recipes using apples since our apple tree was full and ready to harvest. My bloggy friend Pat at Mille Fiori Favoriti suggested a family favorite and I tried it  and it was very good. Thank you Pat for letting me share it with our readers.

Pork Chop Casserole

4-6 bone in loin Pork Chops
2 Tablespoons Olive oil
1 Tablespoon butter
2 Cups thinly sliced onion
2 cups rice
4 cups chicken broth
4-5 peeled, cored and chopped apples
1 tablespoon cinnamon
2 Tablespoons butter
1 teaspoon cinnamon
1 Tablespoon brown sugar

Preheat oven to 350 degrees.
In a large pan heat the 2 tablespoons olive oil and 1 tablespoon butter and saute the pork chops on both sides until nicely browned.
Set the sauteed chops aside.
In the same saucepan saute the rice and onions until the rice is golden and onions are soft.
Add the chicken broth and the apples and 1 tablespoon cinnamon and heat till almost boiling.
Transfer this mixture to prepared large casserole dish.
Place the pork chops on top of the rice mixture.
Cover with foil and bake at 350 degrees for 30 minutes.
Melt the 2 tablespoons butter and add the brown sugar and cinnamon to the melted butter.
Uncover the casserole and brush the pork chops with the butter, brown sugar, and cinnamon mixture.
Cook for 20 minutes longer or until rice is cooked to tender.

 This will serve at least 5 people and more if you split some of the pork chops.
If you are only serving 4 people use 4 chops and cut down the rice to 1 cup rice and 2 cups broth and 2 cups apples. Or you could add 1-1/2 cups rice and 3 cups broth with 3 cups apples. 

Peach Cherry Pinwheel Cobbler

Cherry pie filling and canned peaches with a hint of lemon and cinnamon is a delicious combo for the filling. This was our dessert for Valentine's Day dinner.
This is a little different method of making a cobbler. Rolling out the dough, spreading with peach jam and rolled up pinwheel style is a different twist to the topping.

Filling:

• 1 can 540 ml/ 19 oz cherry pie filling
• 1 cup canned sliced peaches, drained and slices cut in half
• Juice of half a lemon 
• 1/2 teaspoon cinnamon

Topping:

• 1 cup flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• Zest of half a lemon
• 1/4 cup butter
• 1/3 cup buttermilk
• 3 tablespoons peach jam
• 2 teaspoons coarse sugar 

1. In a greased  oven/microwave 8" square baking dish combine cherry pie filling, peaches, lemon juice and cinnamon.
2. Microwave uncovered for 4 minutes until heated through.
3. In a medium sized bowl whisk together dry topping ingredients.
4. Cut in butter until you have coarse crumbs.
5. Stir in buttermilk just until dry ingredients are moistened. Dump onto counter and knead lightly until dough forms a ball.
6. Roll dough into 8" x 9" rectangle. Spread peach jam over dough, roll up like a jelly roll starting with 8" side. Cut into 9 even slices.
7. Place slices of dough over filling.
8. Sprinkle with coarse sugar, I was out of coarse sugar and used granulated.
9. Bake in a 400º oven for 18-20 minutes or until golden brown
10. Serve warm with ice cream or whipped cream.
11. Yield: 9 servings  

Perishky

Our extended family is still blessed to have someone who regularly supplies us with these tasty little “pies-in-a-pocket.” I consider it another one of those “labor of love” recipes, and have gladly pretended that I could never make them, but I’m beginning to think that one day I may change my mind, because they will remind me of the most beautiful woman in my life . . . my Mom. The funny thing is that she will never just make enough for the family gathering, but enough so that grandkids can take home “the leftovers.” One thing she keeps saying is, not to put them in a sealed container (except for in the freezer), because they will get soft.
Since I had my hands free for most of the observation, I was able to get lots of pictures, and now have a hard time choosing what is necessary for explanatory’s sake and what is merely “ornamental.” If this gets too long to print, be sure to "unclick" images for printing.

Ingredients:

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening or lard 
• 1/2 cup margarine or butter
• 1 egg, beaten
• 1 cup milk

Filling: 

• 6 cups blueberries or finely chopped fruit such as plums, apples and/or rhubarb.
• 1 1/2 cups sugar mixed with ¼ c flour and ¼ c cornstarch if using apples ( 1/4 cup more flour or cornstarch if using berries or very juice fruit)

Method:

1. Cut lard and butter into dry ingredients with pastry blender.
2. Add combined beaten egg and liquids. Stir with fork until everything is moist. If dough is too moist, sprinkle with a handful of flour and knead gently (or turn, up and over to mix in dry crumbs from the bottom, using a firm spatula) until dough holds together nicely.
3. Refrigerate overnight or a few hours.
4. Divide dough in half and roll out to a square ( 16" x 16") for 12 - 16 patches or a rectangle (approx 12” x 18”) for 4 - 41/2" strips.  

5. Sprinkle about 1 tsp of sugar mixture in the center of each square, top with fruit and another 1 - 2 teaspoons of sugar mixture on top of fruit. Brush edges of pastry with water.

6. Fold up corners and pinch edges very well.
7. Place on parchment paper lined cookie sheets, not too close together.
8. Bake at 400° F about 20 - 30 minutes or until golden brown and juices run out. (you can freeze the unbaked Perishky and bake later; bake frozen Perishky a little longer)

Tips: 

Use your darkest baking sheets for nice browning. 

Frozen Perishky will not open as quickly. The ones that ran out are likely the ones that I pinched,  but no worries . . . parchment paper allows for easy clean up and the Perishky will be just fine! In fact, I like seeing what kind of fruit to expect.

Peaches and Cream Layer Cake

We have been enjoying fresh  peaches every-which-way for the past while, and soon peach season will be over for the year.  This peaches-and-cream birthday cake was a big hit at our place, so I'll share the recipe with you.  I used a boxed-cake mix with a few additions to make it 'extraordinary'.

Cake:

• 1 white boxed cake mix (Better Crocker Super Moist)
• 3/4 cup peach yogurt
• 1/2 cup milk
• 3 eggs
• 1/3 cup melted butter 

1. Line two 9-inch round pans with parchment paper.
2. Place cake mix and all other ingredients in a mixing bowl.  Beat on medium speed until smooth.
3. Spread batter evenly in prepared pans.
4. Bake at 350°F for 25 minutes or until toothpick inserted in centre comes out clean. 
5. Cool for about 10 minutes before removing from pan.

Filling:

• 1 package (8 ounces) cream cheese, softened
• 2/3 cup icing sugar
• 1 teaspoon vanilla extract
•  2 cups heavy whipping cream

1. Beat the cream cheese, icing sugar and vanilla until smooth. 
2. Gradually add the cream, whipping until thick. (If you do not have a heavy-duty mixer, you may have to whip the cream separately and then fold into whipped cream cheese mixture.)

 Glaze for Peaches:

• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons peach or orange jello  

1. Combine water, sugar and cornstarch in a small bowl, using whisk to stir until smooth.
2. Microwave on High until boiling and thickened, stirring once in between. 
3. Stir in jello (adds colour and flavour) and cool to lukewarm before using. 

Assembling Cake:

• 2 cake layers
• cream filling
• glaze
• 3 large peaches

1. Place one cake layer on cake plate.
2. Peel and chop one peach. Fold into about 1 1/2 cups of the whipped topping. Spread over bottom cake layer.
3. Place second cake on top.
4. Spread with a generous layer of whipped topping, reserving some to pipe around edge.
5. Peel and slice two peaches.  Coat peach slices with glaze and arrange on top of cake.
6. Pipe whipped topping around the edge.

Plum Cake

Our plum tree decided to go on a sabbatical this year, but when I saw the plums at the fruit stand yesterday, I had to get some for this cake I hadn't made for along time. If I remember correctly, I got the recipe from a small, digest sized, magazine that came free to our house years ago. I think it was called Homemakers.

topping:

• 1/2 cup brown sugar
• 4 tablespoons flour
• 1 tsp cinnamon
• 1/4 c butter 

cake:

• ¾ cup sugar
• ½ cup butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cup flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• about 8 Italian plums, quartered or cut in half

glaze:

• ¾ cup icing sugar
• 1 tablespoon milk
• ½ teaspoon almond extract

Method:

1. In small bowl, stir together sugar, flour and cinnamon for topping. With pastry blender cut in butter until mixture is crumbly. Set aside.
2. In large bowl, beat sugar and butter until fluffy. 
3. Beat in eggs, one at a time and vanilla. 
4. Add combined dry ingredients alternately with milk. 
5. Spread batter into greased and floured 10 inch spring-form pan. 
6. Arrange plums, cut side up, on top of batter.
7. Sprinkle evenly with topping.
8. Bake at 350° F. about 50 min, until toothpick inserted in center comes out clean.
9.  Let cool in pan for 10 minutes. Remove rim of pan. 
10. Mix glaze and drizzle over cake.

(If you line the greased pan with wax paper and grease again, you can slide the cake onto a serving plate. Otherwise just leave the cake on the plate of the baking pan and place that on a serving plate once it’s cooled.)

Chocolate Wafer Log

Here's a quick chocolate lovers dessert for a warm sunny evening. Here's a recipe that is simple, delicious, and only takes a few minutes to assemble. Just in time for you to plan that last quick dessert for our long Labor Day Weekend. The chocolate lovers in your family will be coming back for more.

• 1 box of chocolate wafers/200 grams
• 2 cups whipping cream
• 1/3 cup sugar
• 1 pkg cream stabilizer
• 1 teaspoon vanilla

Stack your cookies into piles.

1. Whip the cream till stiff, adding sugar, vanilla, and stabilizer. I always add "Whip It" by Dr. Oetker, cream stabilizer, to the whipping cream which prevents the cream from separating.
2. Spread each chocolate wafer with a teaspoon of whipped cream. (or be a bit more generous)
3. Stack in groups of six.
4. Place stacks end to end on plastic wrap to form a roll, pressing together lightly.
5. Wrap and refrigerate four hours.
   
6. Frost top and sides with remaining whipped topping just before serving.
7. Garnish with a few chocolate curls.
8. Cut into diagonal slices to serve.
9. Makes up to 10 servings.

Make yourself a fresh cup of coffee and enjoy a dessert on your patio.

Bread For The Journey

I love things fluffy and soft ... and things that are not relegated to straight lines. 

I snapped this photo up country this summer. It was a plant growing in the lot next to my brother's yard. It looked like a dandelion but I have never seen a dandelion seed ball on a tall over 4 foot stem!  I'm not sure what the plant is, maybe Orange Hawkweed?

There is incredible potential in that fluff ball.  At the right time when the wind blows the seed will let go and will be carried far and wide, taking root where ever each seed eventually lands. 

I was thinking how our words are like those seeds.  We hold them in our heads, until the right wind blows and the word-seeds are let go and we have no idea how far and wide they will be carried. 

Sadly, the above flower is considered a weed, and so our words are often the same.  

Blown out of our mouths by an emotional wind, they can be hurtful words, or angry words  

taking root in someone's 'back yard'.   

They may be useless, vain words that have no good purpose

 and add to the clutter in someone's mind. 

  Or they can be provocative words that cause repercussions in the emotional reactions they trigger. 

They may even root deep causing bitterness and unforgiveness

 to be an invasive 'weed' growing in someone's consciousness. 

Weeds need no tending ... they are unstoppable in their distribution and grow readily, 

even in rocky soil. 

But ..  we can also choose to release good word-seeds.  

Words that are gentle and healing. 

Words that encourage and add beauty to someone's heart garden. 

Words that are thought provoking and enriching to someone's mind.

 Words that brings smiles, words that bring the joy of laughter. 

Words that comfort and words that edify or  add meaning to someone's life.  

Words that pacify and mediate, words that bring peace.  

As we hold the 'fluff ball of word-seeds' in our minds  ...  

let us stop

 before we blow the seeds out  of our mouths
 - and consider ... 

 will they be weed-seeds?   or will they be garden-worthy seeds?
will they hurt? or will they heal?

Will they honor the Lord?  or will they be used by the enemy? 

  The words of the wise are like goads,

 and the words of scholars are like well-driven nails, 

given by one Shepherd. 

Ecclesiastes 12:11 

  Let the words of my mouth and the meditation of my heart be acceptable in Your sight, 

O LORD, my strength and my Redeemer. 

Psalm 19:14

Manhattan Style Clam Chowder

I can make soup at least twice a week and no one would complain. My family likes the left overs for lunch, a bowl after school before supper or an evening snack. Soup is warm, comforting and good enough for company too.

• 1/2 lb of bacon, diced
• 1 cup onion, diced
  
• 2 carrots, thinly sliced
• 1/2 cup of celery with leaves, thinly sliced
• 1 clove garlic, minced
  
• 1 tablespoon fresh parsley, or 1 teaspoon dried
• 1 large can (28 ounces) tomatoes,
  
• Salt and Pepper to taste
  
• 1 bay leaf
• 1 tsp. dried thyme
• 3 medium potatoes, diced
• 2 cans (6 to 7 oz each) minced clams with juice
• 2 bottles (8oz) clam juice

1. Brown the diced bacon, drain the fat.
2. Add onion, celery and saute until softened.
3. Add all the remaining ingredients and cook until the potatoes are fork tender.
4. Serve with some crusty bread.
5. This soup taste even better the next day.
   

Sweet and Sour Meatballs for a Crowd

When we meet with our care/community group we often begin with an organized pot luck dinner. Recently, as I pulled out the roaster full of meatballs, I thought I'd share this as an example of a recipe that is easy to multiply to serve a large group. One person brought a slow cooker full of rice, others brought salad, buns and dessert.

Meatball Ingredients for about 120 - 130 meatballs

• 3 pounds fresh lean ground beef
• 2 cups bread crumbs
• 2 eggs
• 4 tablespoons ketchup
• 1/2 cup milk or water
• 2 teaspoons fine dried onion flakes
• 2 1/2 teaspoons salt
• pepper
• 1/2 cup Parmesan cheese
• 2 tablespoons oregano

1. In a large bowl mix all ingredients well by hand. If you find it dry, you can add some more milk or water. 
2. Shape into 1 inch meatballs. You can use a mini scoop. 
3. Bake on foil or parchment paper lined cookie sheets for 15 minutes at 400° F. If you've made them a bit larger, bake 20 minutes. 
4. If making ahead, cool and freeze according to the meals you have planned.

Sauce:

• 4 small cans (14 oz / 398 ml) pineapple tidbits
• 3 cups pineapple juice
• 1 1/2 cups ketchup
• 1 cup brown sugar
• 1 cup vinegar
•  2/3 cups soy sauce
• 3 teaspoons dry mustard
• 2/3 cups flour
• 2 cups water

1. Drain pineapple tidbits, reserving the juice. Add enough water to juice to make 3 cups. Set aside.
2. Place meatballs and drained pineapples into large roaster.
3. In a medium bowl, combine the ketchup, sugar, vinegar, soy sauce, mustard and juice. In a container with a lid, shake to blend flour and 2 cups water before adding to the sauce.
4. Pour sauce over top of meatballs and bake, covered, for about 1 1/2 - 2 hours at 325° F. until it has cooked and sauce is thickened. If you need more liquid, add another cup of water. You can transfer the cooked meatballs and sauce to a large slow cooker to keep warm. You can also put it all in all slow cooker on high for several hours, until it bubbles and then turn to low setting. Serves 16 -18

For a small family size recipe check here  (you'll have to scroll down a bit) 

Snickerdoodles

These cookies take me back to my growing up years. My sister Rhoda came home from school one day with a new recipe from her Home Economics cooking class. Snickerdoodles soon became a house hold favourite.

• 1 cup butter, room temperature
• 2 cups white sugar
• 2 eggs
• 1 teaspoons vanilla
• 3 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar

Sugar coating:

• 4 tablespoons white sugar
• 2 teaspoons cinnamon

1. Cream together butter, sugar, eggs and vanilla until creamy.
2. Add all dry ingredients and beat until incorporated.
3. Stir together sugar coating in a small bowl.
4. Roll cookies into 1 1/2" balls and then roll in the sugar coating covering all sides.
5. Bake at 375º for 8 minutes. Do not over bake.
6. Allow to cool on pan for 1-2 minutes before removing to cooling rake. 

These cookies freeze well. 

Yields approximately 2 1/2 dozen.

Apple Crisp Muffin Cups

These apple crisp muffins are a nice treat when you need a 'picker upper', they go great with a cup of coffee. They freeze well and are quick to thaw for that work or after school snack, dessert, or even breakfast. Enjoy them plain or top with caramel sauce and a dollop of whipped cream if you want to serve them for dessert. In any case they are a neat little hand held mouthful or two of goodness.
This is a large recipe. Handy for extra in the freezer.

Apple filling:

• 6 medium/large McIntosh apples, peeled, cored and cut in small chunks
• 2 tablespoons sugar
• 1/4 cup water
• 3/4 teaspoon cinnamon

1. In a medium sized saucepan mix ingredients together and cook just until apples turn tender,  3-5 minutes. Set aside.

Muffin cups:

• 2 cups oats, I used old fashioned oats
• 2 cups flour
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 1/2 cups cold butter, cut in cubes

1. Whisk together oats, flour, brown sugar, and cinnamon.
2. Add butter cubes and using pastry blender cut butter into dry ingredients until it looks like coarse crumbs.
3. Place heaping tablespoons of crumbs in each mini muffin cup, press into bottom and up the sizes to the top. I used mini muffin pans.
4. Spoon 2 teaspoons apple filling into each muffin cup
5. Bake in a 350º oven for 25 minutes, allow to cool in pan then remove carefully and serve. Place remaining muffin cups in a tightly covered container and freeze.
6. Yield: 48 mini muffin cups