Tortellini and Cauliflower Bake

This casserole was inspired by a recipe called Cauliflower Tortelloni Cheese on Yummly Recipes. I tried it using beef tortellini, making my own cheese sauce and a combination of grated cheeses. With summer days coming to an end, there is a good feeling about going back to comfort foods in the kitchen.

Ingredients:

• 4 cups cauliflower, cut bite size
• 1 (350 g / 12 oz) package tortellini of choice
• 1 (280 g/ 10 oz)  package fresh spinach
• 1 1/2  cups combination of mozzarella, cheddar and Monterrey Jack Cheese 
• 2 Roma tomatoes, sliced
• freeze dried basil

Cheese Sauce:

• 3 Tbsp butter
• 2 cloves garlic, crushed
• 3 Tbsp flour
• 2 cups milk
• 1/2 tsp salt
• 1 1/2 cups combination of mozzarella, cheddar and Monterrey Jack Cheese
• 1 tsp freeze dried basil

Method:

1. Bring a large pot of salted water to boil. 
2. In the meantime, in a saucepan, melt butter, stir in garlic and cook 30 seconds, stirring. 
3. Add flour, stirring in with whisk, gradually adding the milk and stirring until smooth. Add salt, cheese and basil and continue stirring until bubbly. Set aside. 
4. To boiling water in large pot, add cauliflower and bring to boil again, then add tortellini.
5. Bring to boil once more, cooking cauliflower and tortellini 5 minutes, then add spinach and cook until wilted.
6. Drain and transfer pasta and vegetables into 2.5 liter /quart oven proof dish.
7. Pour cheese sauce over top and mix in. Top with grated cheese and tomatoes. Sprinkle with extra basil. 
8. Bake at 375 F for 20 - 30 minutes. Serves 5

Two Pan Cinnamon Rolls

Do we ever tire of trying new cinnamon roll recipes?  This is isn't that much different than any other dough recipe but you may have never tried to put cornstarch in your filling.  It helps the sugar and cinnamon to stay on the dough while it bakes instead of ending up in the pan....

and we all love the filling!

Bake up one pan for your family and share the other with your neighbour and tell them you are thankful for great neighbours!

• 1 1/4 cup warm milk
• 1/2 cup white sugar
• 4 tablespoons very soft butter
• 1/4 cup canola or other vegetable oil
• 3 large eggs
• 4 teaspoons instant yeast
• 1 teaspoon salt
• 5 cups flour

1. Put all ingredients in a mixer bowl in the order listed.  Use a dough hook to knead until the dough is smooth and satiny.  If you don't have a dough mixer, stir all the ingredients but the flour together and then stir in flour (2 cups to start and then adding until stirring becomes too difficult).  Turn the dough onto a floured surface and knead in remaining flour.
2. Cover the bowl with a plate larger than the opening or cover bowl with a plastic grocery bag.
3. Allow to rise until doubled.  Mix filling ingredients while it is rising.

Filling ingredients

• 1/2 cup very soft butter
• 1 cup white sugar
• 1 tablespoon cinnamon
• 2 tablespoons cornstarch

1. Stir all the ingredients together.
2. Roll dough out into a large rectangle 1/4 inch thick.
3. Spread filling over dough and roll up starting at the long side.
4. Cut into 24 rolls and place into 2 9X13 pans that have been greased or sprayed with cooking spray.
5. Let rise in a warm spot covered for one hour or until double.
6. Preheat oven to 325 F convection or 350 F.
7. Bake until golden brown.  (about 15 - 20 minutes)
8. Ice while still a bit warm.

Icing

• 1 cup whipping cream
• enough icing sugar to make a smooth spreadable icing.

Sweet and Sour Meatballs

My mom used to make sweet and sour meatballs for a weeknight supper and I always loved the pineapple and green pepper chunks in it. When I got married I soon realized that green peppers were not a favourite in this dish so I now omit them but we all still enjoy the pineapple. If your family don't care for pineapple or you just don't have any in your pantry they can be left out of the recipe and you'll still have a tasty sweet and sour meatball dish. I like to serve this over brown rice.

• 1 pound lean ground beef
• 1/4 cup fine bread crumbs
• 1/4 cup grated onion
• 1/2 tsp salt
• 1 egg
• 1 398ml can pineapple chunks, save the juice for the sauce.
• 1 1/2 cups liquid, fill measuring cup with pineapple juice and add water to make the 1 1/2 cups. If you are not using pineapple in the recipe just use water for the 1 1/2 cups of liquid.
• 1/2 cup ketchup
• 1/2 cup vinegar
• 1 cup brown sugar
• 3 tbsp soy sauce
• 1/2 tsp dry mustard
• 3 tbsp flour

1. Mix together ground beef, bread crumbs, onion, salt and egg.
2. Form into golf ball size meatballs and place on parchment lined baking sheet. 
3. Bake in 375º oven for 15 minutes.
4. While meat balls are baking combine remaining ingredients except for the pineapple chunks.
5. Whisk together until smooth and combined. 
6. When meatballs are done place in a casserole dish and add pineapple chunks.
7. Pour liquid mixture over and bake in 350º for 40 minutes. Serve over cooked rice.

Peach Melba Dessert Bars

A custard topping makes these peach topped dessert bars somewhat out of the ordinary.

The recipe is made in an 11x14 inch pan (a cookie sheet with edges) so it is nice for a large group.

I have also halved the recipe to fit a 9x13 inch pan.

• 1 cup unsalted butter
• 1 cup sugar
• 2  eggs
• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 small jar raspberry jelly
• 1 large can peaches, drained and thinly sliced (fresh peaches work as well)

Topping

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

1. Blend flour and sugar, baking powder and salt in a mixing bowl,
2. Cut in margarine until crumbs are formed.
3. Add beaten eggs.
4. Press into the bottom of an 11x14 inch baking pan.
5. Carefully spread raspberry jelly over crust. This can be a bit tricky if the jelly is fairly stiff . You may want to warm the jelly a bit to make it easier to spread or drop jelly by small spoonfuls evenly all over the crust.
6. Arrange peach slices in tight rows over jelly, pressing slightly.
7. Bake at 350 degrees for 25 minutes.
8. Remove from oven.
9. Mix topping.
10. Pour over partially baked crust and return to oven.
11. Bake for 10 - 15 minutes or custard is set and a knife inserted into custard comes out clean.
12. Cool thoroughly. This should be stored in the refrigerator.
13. Serve with a dollop of whipped cream.

Chocolate Beet Cake

Are you wondering what to do with the last of the Beets in your garden?  I made this cake for a group this last weekend and not one person could detect the Beets and the entire cake was enjoyed by all.  Give it a whirl and let me know what your picky Beet eaters think.
I made this cake again last night.  ..making a few more changes to get the flavour and crumb just right.
It is moist and it stays moist!!
No beets in your garden?  Try canned beets. .but not pickled!!

• 6 medium beets, enough to make  1 1/4 cups mashed beets 
• 1 3/4 cups plus one tablespoon flour
• 1/2 cup cocoa
• 1/4 cup instant chocolate pudding mix (about 1/2 a small package)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 cup vegetable oil
• 2 teaspoons vanilla

1. Wash the beets well and remove all but 1 inch of the stems.  Cover with water and bring to a boil and then lower heat and simmer until tender.  Test the largest beet with a sharp knife.  The beets test done when the knife easily slides in.  Drain the beets and run under cold water and slip the skins off with your hands.  
2. Dice into large pieces and put into a food processor or blender and pulse until the beets are finely ground. If you do not have a food processor, mash with a potato masher until very finely mashed.
3. Measure the beets to make 1 1/4 cups. 
4. Preheat oven to 350 F.
5. In a medium bowl, sift together the flour, cocoa, instant chocolate pudding mix, baking soda, and salt.
6. In a large bowl, using a hand mixer beat the sugar and eggs together until thick.
7. Slowly add the oil, sour cream and beets and then the flour mixture and vanilla.
8. Pour into a greased 9 X 13 pan and bake for about 35 minutes.  Test with a toothpick. 

 Whipped Cream Icing

• 2 cups whipping cream 
• the remainder of a small package instant chocolate pudding mix (about a 1/4 cup)

1. In a medium bowl, beat the whipping cream with a hand mixer until frothy.
2. Slowly sprinkle in the instant pudding and continue to beat until thick.
3. Spread over the cooled cake and keep refrigerated.

Chocolate Puffs

Oh what a treat it was when my parents would come home from grocery shopping and I would see Mom pulling a bag of chocolate puffs out of the cardboard box. Cardboard boxes were often used to carry home the groceries instead of paper bags. And of course these treats were doled out sparingly, oh how I treasured each bite.
These chocolate puffs are not even close to perfect in appearance as those bought ones were but they sure taste good.
When I cut one to show you what the inside of the cookie looked like, the chocolate shell cracked just like the bought ones did when cut in half. This is a small recipe so no worries about having to store them although I think they would freeze well.

• 1/2 cup flour
• 1/4 cup whole wheat flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 3 level tablespoons butter, softened
• 3 level tablespoons brown sugar
• 1 egg
• 6 large marshmallows, cut in half
• Strawberry jam
• 10 ounces semisweet chocolate, chopped, I used good quality chocolate bars, 5 oz of dark chocolate and 5 ounces of milk chocolate. You can use what you prefer. 

1. In a medium size bowl whisk together both flours, baking soda, baking powder, salt, and cinnamon. Set aside.
2. Using your mixer, cream butter and sugar until light, beat in egg.
3. Add flour mixture and mix till combined.
4. Drop by spoonfuls on a parchment lined baking sheet. Dip the bottom of a cup in flour and press down the cookies to flatten.
5. Bake in a 350º oven for 9 minutes.
6. Remove from oven and top each cookie with a dab of strawberry jam and place a marshmallow half on top.
7. Bake another 2 minutes till marshmallows have softened.
8. Remove cookies from oven and using a metal spatula gently press down each marshmallow. 
9. Allow cookies to cool.
10. For chocolate coating, place chopped up chocolate in a bowl set over a saucepan of hot simmering water. Stir until melted.
11. Place one cookie at a time in the chocolate, using a spoon cover the cookies with chocolate, lift up cookie with a fork and tap on the edge of the bowl to remove excess chocolate. Place cookies on a wire rack set over a baking sheet. Cool cookies in fridge 15 minutes to allow chocolate to harden. 
12. Yield: 1 dozen delicious puffs

Raisin Bread or Raisin Apple Bread (Flashback Friday)

For some time now we have wondered how we could highlight some of the recipes we eagerly published when we began posting. There is something about going back and remembering those first steps of writing recipes out in our own words, plating, taking photos, and how we felt when we realized the unique kinship amongst us, even with some of us never having met in person. We do not ever want to forget those initial moments of delight when we saw there were readers who acknowledged our efforts. This is why it was difficult to know just how to re-publish some of the
recipes that, if nothing else, needed some order, some reformatting to how we currently post recipes.

So this is what we decided to do. Every Friday we will update a favorite recipe using our current, easier to read, format and most likely a new photo. In other words, the recipe will be edited and republished by simply changing the publishing date on the original. This method will not delete the comments along the way, yet we hope this will be a way to keep the recipes looking current and consistent in style.

So, for our first Flashback Friday, we would like to share a recipe first posted on July 23, 2008. It is a
variation of a recipe found in the Mennonite Treasury (page 26) and includes a twist with an apple filling that takes a raisin loaf a step further. 

Ingredients:

• ½ cup butter
• 1 cup milk
• 2 eggs
• ½ cup sugar
• 1 tsp salt
• ½ tsp cinnamon or rind of 1 lemon
• 4 – 4 ¼ cups flour, divided
• 2 Tbsp instant yeast*
• 2 1/2 – 3 cups raisins (rinsed with hot water) 

* about the yeast - the original recipe calls for 1 pkg yeast, letting it proof in warm water first. If you use water, adjust the milk or flour. 

Method:

1. Melt butter and add milk to a combined warm temperature.
2. Beat eggs and sugar, adding salt, cinnamon (or zest) and gradually the liquids.
3. Stir in 2 cups flour mixed with instant yeast.
4. Add rinsed raisins and then the rest of the flour, mixing until dough comes together. This works best with the dough hook attachment if you are doing it in a mixer.
5. Dust with extra flour if necessary to shape. Cover with tea towel and plastic bag and let rise at room temperature for about 1 –1 ½ hours.
6. Divide into two or three parts. If you are only making raisin bread, simply shape each part into a loaf. This will make two medium or three small loaves.
7. Cover and let rise until dough comes near the top of the loaf pan, about 45 – 60 minutes.
8. For a glossy look, beat an egg white with a fork and brush it over the tops, just before baking.
9. Bake in pre-heated 325 F oven for 30 – 45 minutes depending on size of loaf pan. Remove from pan to cooling rack while hot.

Apple Filled Raisin Loaf

Ingredients: same dough as for raisin bread

Filling for one loaf:

• 1 Tbsp butter
• 1 ½ - 2 apples peeled and chopped into small tidbits
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• 1 tsp cinnamon

Method:

1. Cook apples in butter for about 3 - 5 minutes, adding lemon juice, sugar and cinnamon. Let cool.
2. For one loaf, roll out one third of the raisin bread dough into about a 12x12 inch square.
3. Spread with apple filling, staying away an inch from edges, and roll up jelly roll style.
4. Place seam side down on a parchment paper lined cookie sheet and pinch ends under.
5. Cover and let rise for about 30 minutes.
6. Do an eggwash if desired just before baking. Bake in preheated 325 F oven for about 35 minutes. Allow to cool before dusting with icing sugar, if desired.

Pizza Pockets

It is that time of year again, where school starts, and lunches are being packed. Sandwiches are easily taken but switch it up with this healthier version of Pizza Pockets.

Dough:

• 4 cups whole wheat flour
• 4 cups unbleached flour
• 2 tablespoons instant dry yeast
• 2 tablespoons sugar
• 1 tablespoon salt
• 3 tablespoons olive oil (can use vegetable oil)
• 3 cups warm water
• 1 beaten egg, for egg wash

1. Combine the whole wheat flour, dry yeast, sugar, salt.
2. Add the warm water, and oil.
3. Stir well.
4. Add enough of the all purpose flour a little at a time to knead into a smooth and soft dough.
   You may not need all the of flour, or you may need a bit more, depending on the humidity.
5. Let the dough rest for 10 minutes.
6. Roll out the dough and cut into 6" circles.
7. Fill with desired amount of filling.
8. Moisten the edges of the dough and fold over to seal well.
9. Cover with a damp cloth.
10. Let rise for 30 minutes.
11. Prick the tops with a fork, brush with beaten egg.
12. Bake @ 400 about 15-20 minutes or until golden brown and it sounds hollow when tapped.
13. If you have any dough left over, just form them into buns, let rise 30 minutes and bake the same as the pizza pockets.

Filling:

• 1 lb. ground chicken or turkey
• 4 cups of sliced mushrooms
• 2 cloves of garlic
• 1 red pepper chopped
• 2 cups tomato sauce
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 cup low fat Parmesan cheese
• 2 cups low fat Mozzarella cheese
• 3 green onions chopped

1. Brown the ground chicken with the mushrooms, peppers and garlic
2. Add the tomato sauce, herbs, seasonings.
3. Simmer 10 minutes.
4. Cool slightly.
5. Add the green onions and the cheese.

Put desired amount of filling into the prepared circles. The yield for the pockets is determined by how much you put in. Also the filling can be very versatile, switch things up a little to your liking.

Sierra Crackers

Note to Sierra: I'm not sure you will see this recipe but I named it for you! I was really sorry to miss you at the MCC Relief Sale ... I did look for you but didn't find you!

It is getting easier to buy Gluten Free products and crackers are one of the easier things to find that taste good but GF products are expensive and sometimes its just nicer to be able to make them yourself !

This cracker is quick, easy and loaded with healthy nutrients.

Ingredients

• 1/4 cup gf oatmeal flour
• 1/4 cup almond flour or ground almonds
• 1 tbsp ground flax seed
• 3 tbsp ground sunflower seeds
• 1/4 cup brown rice flour
• 1/4 cup tapioca flour
• 2 tbsp olive oil
• 1/4 cup plus 1 tbsp water
• 1/2 tsp salt
• sesame seed for topping

1. Measure dry ingredients into bowl and mix thoroughly
2. Stir olive oil and water in a cup
3. Pour liquids into dry ingredients and mix with a spoon until ball forms
4. Place ball of dough onto a piece of parchment paper , flatten dough with hands , cover with a piece of plastic wrap and roll out the dough between parchment paper and plastic wrap until quite thin -- keeping sides as rectangular as possible.
5. Sprinkle with sesame seeds and press them down under plastic wrap.
6. Cut into desired shapes using knife or pizza wheel works well.. (cut but do not separate crackers)
7. Slip parchment paper with crackers onto a cookie sheet.
8. Bake at 350 degrees for 20 minutes.
9. Let cool , then separate crackers.
10. Enjoy plain or with cheese or desired toppings.

Creamed Peas

Creamed peas is a simple dish to make. Delicious served over mashed potatoes with plain fried ground beef or meatloaf. It is a great way to get your children to eat vegetables. Creamed carrots, green beans, or corn would be really good too.

• 3 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dry mustard
• 1 cup 10% cream
• 2 cup peas, cooked

1. Melt butter, whisk in flour, salt, pepper, and dry mustard until smooth.
2. Add cream slowly, stirring continuously until thickened.
3. Pour over peas and it's ready to serve.
4. Serves: 4

*I call this comfort food, I served it to my children when they were younger and when served like this they would eat all the peas and ask for more. First you put a bed of mashed potatoes on your plate, then fried ground beef and top with creamed peas. Enjoy!