tag:blogger.com,1999:blog-64545318296761622602024-03-19T01:47:55.625-07:00Mennonite Girls Can CookSharing recipes with a purpose to inspire hospitality while using our resources to help needy children around the world.Lovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.comBlogger3518125tag:blogger.com,1999:blog-6454531829676162260.post-408111846074626052024-03-18T07:07:00.000-07:002024-03-18T07:07:50.674-07:00Paska Buns<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Paska</span>
(based on the Hebrew word for passover) is a rich, citrussy sweet bread...baked
in loaves or rolls of all shapes and sizes and decorated with icing and
sprinkles. It is a traditional Easter bread baked by many generations before me. There are enough <span class="blsp-spelling-error" id="SPELLING_ERROR_2">paska</span> lovers in our family...that I think this tradition will carry on.<div><br />Paska was baked the Saturday before Easter in my childhood home, and on Easter Sunday we enjoyed the nicely decorated fresh paska. Though it is often baked in loaf form, we prefer paska buns over here. They are easy to transport and share with friends and neighbours. The following recipe uses instant yeast for simplicity.</div><div>
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<ul>
<li>1 1/2 cups milk</li>
<li>1/2 cup butter</li>
<li>1 small lemon, zest and juice</li>
<li>1 small orange, zest and juice</li>
<li>4 eggs, well beaten</li>
<li>1 cup sugar</li>
<li>1 teaspoon salt </li>
<li>3 tablespoons instant yeast *</li>
<li>7-7 1/2 cups flour , approximately</li>
</ul>
<ol><li>Scald milk and butter in microwave for about 2 minutes. Stir to melt butter.</li>
<li>Grate rind of lemon and orange. Then squeeze juice of each.</li>
<li>Combine milk, butter, lemon and orange in a large bowl. </li>
<li>Add beaten eggs, sugar and salt. Mix well. </li>
<li>Combine instant yeast with 4 cups flour and add to liquids. Beat until smooth.</li>
<li>Continue adding flour, one cup at a time until the dough no longer sticky, but still quite soft.</li>
<li>Knead for several minutes.</li>
<li>Let rise in a warm spot until doubled in size.</li>
<li>Form small balls (the size of dinner rolls) and place on well greased pans.</li>
<li>Allow to rise once more until doubled in size about 1 1/2 hours. </li>
<li>Bake at 325°F for about 15-20 minutes or until golden brown. </li>
<li>Remove to wire racks to cool.</li>
<li>Frost with the icing of your choice...and top with sprinkles. </li>
</ol>
Yield: 3 dozen paska buns <br />
<ol>
</ol>
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* If you have active dry yeast, you might want to use <a href="http://www.mennonitegirlscancook.ca/2009/03/paska-lovellas-recipe.html">Lovella's recipe</a>, which is very similar to this one.<br />
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<i>Yeast doughs that are heavy on milk, butter and eggs tend to rise a little slower. Have patience!</i><br />
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</div><div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Judy http://www.blogger.com/profile/00929685771427155673noreply@blogger.com36tag:blogger.com,1999:blog-6454531829676162260.post-31360235339279872532024-03-15T08:35:00.000-07:002024-03-15T08:35:38.785-07:00Paska Gluten Free -- improved recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzjEcS4q0U1-1Sjo15G_WDFs6cowJ6CcO9V4zamRdqiNrX4BnbmftuNUI2Eu6XTlIvxC7Ioy6neuoBjwyyHTgBsnsM_FUJWrTU4AOkWpbtcfDHCNpjM0rMtKonsaMJydTxhHnmVO07wk/s1600/snow+Whistler+post+paska+046.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzjEcS4q0U1-1Sjo15G_WDFs6cowJ6CcO9V4zamRdqiNrX4BnbmftuNUI2Eu6XTlIvxC7Ioy6neuoBjwyyHTgBsnsM_FUJWrTU4AOkWpbtcfDHCNpjM0rMtKonsaMJydTxhHnmVO07wk/s400/snow+Whistler+post+paska+046.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5722971962077484946" /></a><br /><p class="MsoNormal"></p><div><span>I worked with my gf Paska recipe and came up with this variation that I prefer to my other one. </span><span style="font-family: Georgia, serif; ">It smells delicious while baking. </span></div><ul><li><span>1 tsp sugar </span></li><li><span>1 tsp unflavoured gelatin </span></li><li><span>1 1/2 tbsp regular yeast </span></li><li><span>3/4 cup milk </span></li><li><span>1/4 cup oil </span></li><li><span>1/2 tsp vanilla , or almond extract</span></li><li><span>3 eggs </span></li><li><span>1/2 lemon - juice and zest </span></li><li><span>1/2 cup sugar </span></li><li><span>1 tsp. xanthan gum </span></li><li><span>1/4 tsp salt </span></li><li><span>1/2 tsp baking powder </span></li><li><span>1/2 cup millet flour </span></li><li><span>1/4 cup white bean flour (small white navy beans) </span></li><li><span>1/4 cup brown rice flour </span></li><li><span>1/2 cup tapioca starch </span></li><li><span>1/4 cup cornstarch </span></li><li><span>1/4 cup sweet rice flour </span></li></ul><div><ol><li><span>Mix sugar and gelatin , add warm milk - whisk in yeast and let proof </span></li><li><span>Beat eggs, sugar, vanilla, oil, and lemon juice and zest </span></li><li><span>Add proofed yeast </span></li><li><span>Blend together all the dry ingredients </span></li><li><span>Add dry ingredients all at once to liquids and beat on high for a couple of minutes </span></li><li><span>Spoon into desire greased pans or tins (smooth tops with wet hand) and let rise in warm place for about 30-60 minutes until doubled in bulk. </span></li><li><span>Bake at 350 degrees for 20-30 minutes </span></li><li><span>Let sit in pan for a few minutes before removing to cool on rack. </span></li><li><span>Let cool completely and then ice with white icing and decorate with sprinkles - coloured or chocolate </span></li></ol><div><span>If not eating the same day , freeze until needed. </span></div><div><span>*</span></div></div><p></p><div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Juliehttp://www.blogger.com/profile/02029451742280017744noreply@blogger.com39tag:blogger.com,1999:blog-6454531829676162260.post-72603543969350361692024-03-13T05:39:00.000-07:002024-03-13T05:39:51.825-07:00Paska Buns<br />
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<a href="http://3.bp.blogspot.com/-Yil8rNvpH9U/UVzQyIm9UUI/AAAAAAAADEM/H2hGIu_8eMA/s1600/Paska+Buns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-Yil8rNvpH9U/UVzQyIm9UUI/AAAAAAAADEM/H2hGIu_8eMA/s640/Paska+Buns.jpg" width="640" /></a></div>
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Every family has their own traditional Paska recipes they love. My mother makes a citrus flavor Paska. A friend of mine uses saffron in her recipe, another Cardamon and of course we all love the famous<a href="http://www.mennonitegirlscancook.ca/2009/03/paska-lovellas-recipe.html"> Paska</a> by Lovella. Each recipe delicious yet different.This is my sister by love's recipe using potatoes and potato water but no citrus. I prefer to make Paska Buns instead of loaves for the simple reason that we are not tempted to eat the whole loaf. Each bun has lots of icing and sprinkles, what is not to love about that. This dough is easy to work with, ending with a soft and tender bun. I got 92 buns from this batch. Thanks for sharing your family tradition with us Patty.<br />
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<ul>
<li>3 tablespoon traditional yeast</li>
<li>3 tablespoon sugar</li>
<li>1 1/2 cups warm water</li>
</ul>
In a very large mixing bowl combine the yeast and sugar in the water and give it a stir. Let it rest for 10 minutes until you have a nice foam.<br />
<ul>
<li>2 medium potatoes peeled and diced </li>
<li>2 cups water</li>
<li>2 cups melted shortening</li>
<li>2 cups milk</li>
<li>10 eggs, beaten</li>
<li>3 1/2 cups sugar</li>
<li>1 teaspoon salt </li>
<li>1 tablespoon vanilla</li>
<li>approximately 16 cups flour</li>
</ul>
<div>
<ol>
<li>Cook the diced potatoes in the cups water. Mash and let cool. (Or put it in the blender for no small chunks of potato).</li>
<li>Heat the milk, sugar and vanilla til very warm to touch.</li>
<li>Add the beaten eggs and pour it into the potato water and milk mixture.</li>
<li>Add the liquid ingredients to the yeast bowl.</li>
<li>Add 6 cups of flour to make a paste.</li>
<li>Let this mixture rest and rise for 20 minutes.</li>
<li>Add remaining flour to make a soft dough. You may need a bit less or more depending on the humidity that day. </li>
<li>Knead for about 10 minutes until dough is no longer sticky but soft.</li>
<li>Let rise in a warm place for 2 hours.</li>
<li>Form into buns and let rise about 45 minutes to 1 hour.</li>
<li>Bake at 325 for 15-20 minutes.</li>
</ol>
</div>
<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>charlotte mgcchttp://www.blogger.com/profile/11048116678193513487noreply@blogger.com9tag:blogger.com,1999:blog-6454531829676162260.post-19440765927436398282024-03-10T19:56:00.000-07:002024-03-10T19:56:39.610-07:00Paska<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3prwjA09c7Y8BAaV88s2uyhfRsmbKzS2Vw7nViCqJoJrwxARWT4zq7vQLJsc2Xqz66pWyKo0ImGHTuYH6Qlyb-_fLqjsiXb04fuSMzaBFCOeWqej2wes2HIwuq2D0YFNyiTkeixs6OzA/s1600-h/paska+and+spring.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3prwjA09c7Y8BAaV88s2uyhfRsmbKzS2Vw7nViCqJoJrwxARWT4zq7vQLJsc2Xqz66pWyKo0ImGHTuYH6Qlyb-_fLqjsiXb04fuSMzaBFCOeWqej2wes2HIwuq2D0YFNyiTkeixs6OzA/s640/paska+and+spring.jpg" width="640" /></a> </div>
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<b><span style="font-size: 130%;"><span class="blsp-spelling-error"><br /></span></span></b> <b><span style="font-size: 130%;"><span class="blsp-spelling-error"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span></span></b><br />
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There is no other recipe that has found me more friends than this one. Most of the girls who share this blog with me. ..found my personal blog by "<span class="blsp-spelling-error" id="SPELLING_ERROR_2">googling</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Paska"</span>. The recipe originated with my husband's Grandmother .. .but I made it simpler by <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">utilizing</span> my blender and thin peeling my citrus.<br />
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The aroma just amazing .. from the time you blend the citrus until the last loaf has cooled.</div>
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You will need 4 or 5 loaf pans or you can free form little twists or use muffin tins just adjust your baking time, and watch the oven closely.<br />
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<ul>
<li><div align="left">
2 tablespoons active dry yeast</div>
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<li><div align="left">
1 cup warm water</div>
</li>
<li><div align="left">
1 teaspoon sugar</div>
</li>
</ul>
<ol>
<li>In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes. </li>
</ol>
<ul>
<li>1 medium lemon</li>
<li>1 medium orange</li>
</ul>
<ol>
<li>Take your citrus and peel it very thin. I use a vegetable peeler. You don't want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.</li>
<li>Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.</li>
</ol>
<ul>
<li>1 1/4 cup milk</li>
<li>1/2 cup of real butter</li>
</ul>
<ol>
<li>In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.</li>
<li>Once it is melted add it to the blender. Start the blender .. and begin to puree.</li>
</ol>
<ul>
<li>2 large eggs</li>
<li>3/4 cup sugar</li>
<li>1 teaspoon salt</li>
</ul>
<ol>
<li>Start the blender on high and allow the citrus, peel, and milk, butter mixture to run for about 2 or 3 minutes.</li>
<li>Add the eggs, sugar, and salt.</li>
<li>Continue to run the blender for another minute or two until very smooth.</li>
<li>Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.</li>
<li>Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.</li>
<li>Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.</li>
<li><b>T</b>he amount of flour is a guide. If your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour. (I scoop and shake to level). It could be that you have slightly more liquid. Don't despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic. (like mine in the picture).</li>
<li>After kneading it by hand or with the machine for about 8 - 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel, and allow to rise until doubled. This should take about an hour. .to an hour and a half.</li>
<li>At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.</li>
<li>During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.</li>
<li>Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves for approximately 20 - 30 minutes depending on the size of your pans.</li>
<li>Gently remove from pans and place on cooling racks. Once they are completely cool, put them in the freezer unless you are eating them the same day. </li>
</ol>
<b><span style="font-size: 130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Paska</span> Icing</span></b><br />
<ul>
<li>1 cup of soft real butter</li>
<li>4 pasteurized egg whites (young children, pregnant women and people with compromised immune systems should avoid raw egg whites) I often use egg white powder and<span class="blsp-spelling-corrected" id="SPELLING_ERROR_9"> water</span>.</li>
<li>2 teaspoons vanilla</li>
<li>enough icing sugar to make a soft icing. It will harden again in the fridge.</li>
</ul>
<ol>
<li>Beat all together until light and smooth....and spread on each slice .. .and sprinkle with colored sugar.</li>
</ol>
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<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Lovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.com169tag:blogger.com,1999:blog-6454531829676162260.post-12255081519654134842024-03-09T06:51:00.000-08:002024-03-09T06:51:55.273-08:00Saturday in Bev's Kitchen - Vaspa (Vesper)<br />
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While I was growing up we had <b><i><u>Vaspa</u></i></b> (low German) or<b><u> <i>Vesper</i> </u></b>(high German) for at least one evening meal each weekend.<br />
Our mom would bake fresh <a href="http://www.mennonitegirlscancook.ca/2015/01/zwieback.html">zwiebach</a> most Saturdays and they would be the star attraction at either Saturday or Sunday's evening meal (Vaspa).</div>
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If it was just our family around the table, the zwiebach were served with sliced cheese and various home made jams and jellies.<br />
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If company was present Mom would add some sort of cold meat - either cold <a href="http://www.mennonitegirlscancook.ca/2008/06/kotletten.html">Cutletten or Kotletten</a>, sliced baked ham or farmer sausage and always, several kinds of pickles.<br />
Sometimes she would make a Jello salad and/or a potato salad as well.<br />
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Dessert always consisted of a variety of <a href="http://www.mennonitegirlscancook.ca/2008/06/platz.html">Platz</a>, bars and cookies.<br />
Mary Emma Showalter, writes in the "Mennonite Community Cookbook" that no good Mennonite hostess considered a meal for company to be complete unless there were<br />
"7 sweets and 7 sours" on the table served in pretty dishes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_VKcK9iw4o5A69xKUuh4tZ7HWQ8WQS8TH7ESQvK0H86cT8c_tSG4DwUZQNJdkoVfh98bxaXz9w6JZ-P5eWXRhMSsoN2S3BvaW0Tmxb4QkqcO1arg8nysL8BEPZRlxFbzzCyLkUyYNLZA/s1600/Vaspa+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_VKcK9iw4o5A69xKUuh4tZ7HWQ8WQS8TH7ESQvK0H86cT8c_tSG4DwUZQNJdkoVfh98bxaXz9w6JZ-P5eWXRhMSsoN2S3BvaW0Tmxb4QkqcO1arg8nysL8BEPZRlxFbzzCyLkUyYNLZA/s1600/Vaspa+(3).jpg" height="358" width="640" /></a></div>
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My husband remembers his youth group gathering on Sunday nights at one home for Vaspa, and then moving on to the next home and to the next until the supply of zwiebach was exhausted.</div>
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Vaspa is still served in our homes now although I don't think as often as in years past.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgxWc1rhkNnadUmjLIFte17ZHLhHYvNa7qHKZgPmci3ukbTM_bf-RxZz4EjqG9G3Z2ikFRtMPoZdtkM7GtbQpCY11sWfAnJQHdXPjCbn4jJWc37PTDGM7_lHEMjH_wcqL7y8JwGCflB-h/s1600/Vaspa+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgxWc1rhkNnadUmjLIFte17ZHLhHYvNa7qHKZgPmci3ukbTM_bf-RxZz4EjqG9G3Z2ikFRtMPoZdtkM7GtbQpCY11sWfAnJQHdXPjCbn4jJWc37PTDGM7_lHEMjH_wcqL7y8JwGCflB-h/s1600/Vaspa+(1).jpg" height="358" width="640" /></a></div>
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Recently I served Vaspa as we celebrated my husband's birthday with our care group. </div>
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There were no complaints!<br />
The zwiebach were devoured and there wasn't a speck of Jello left!<br />
At the end of the meal when everyone was finished their meal, the host or hostess would bless their guests at the end of the meal by saying<br />
"Gesegnete Mahlzeit"<br />
Literally translated it means "Blessed Mealtime" but for us as children it meant<br />
"You can leave the table now!"<br />
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If you haven't served "Vaspa" before, try it sometime.<br />
It is a simple meal that is easily prepared ahead of time.<br />
Vaspa includes the following:<br />
<br />
Buns (Zwiebach are the traditional choice!)<br />
(you can pick up fresh soft buns at your local supermarket or bakery<br />
if you'd rather not bake your own.)<br />
butter and various kinds of jam or jelly<br />
sliced cheeses<br />
cold meat<br />
(ham, farmer sausage and Cutletten would be the traditional choice)<br />
Jello salad<br />
raw vegetables and dip<br />
pickles<br />
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Platz (traditional)<br />
cake, cookies or bars<br />
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coffee and tea<br />
and, in days past, "Prips" or Postum"<br />
Does anyone remember that?<br />
<br />
Enjoy!</div>
<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Bev Khttp://www.blogger.com/profile/01270938389792314932noreply@blogger.com16tag:blogger.com,1999:blog-6454531829676162260.post-79817686265248017122024-03-08T07:48:00.000-08:002024-03-08T07:48:44.054-08:00Strawberry Shortcut Layer Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-c0vqjDhZHoo/UvlabqxjA6I/AAAAAAAB-TY/wL5-Qv1-woM/s1600/IMG_7983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-c0vqjDhZHoo/UvlabqxjA6I/AAAAAAAB-TY/wL5-Qv1-woM/s1600/IMG_7983.JPG" height="426" width="640" /></a></div>
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It's still some time before those ripe juicy strawberries will be ripe for the picking. In the meantime, if you need a quick and delicious layer cake I think you will agree that this one is a winner.</div>
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It uses a cake mix which is perfect when you are pinched for time in the kitchen.</div>
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<ul>
<li>1 15.25 ounce (432 g) boxed Strawberry cake mix (with pudding in the mix)</li>
<li>4 eggs</li>
<li>1 cup sour cream (not fat reduced)</li>
<li>1/2 cup melted butter</li>
</ul>
<div>
<ol>
<li>Line two 9 inch pans with parchment paper on the bottom. Preheat oven to 350F.</li>
<li>In a large mixing bowl, combine cake mix, eggs, sour cream and then drizzle in melted butter and beat on medium speed 2 minutes. Batter will be thick. Spread evenly into the two pans and bake 25 minutes and then test by sticking a toothpick in the centre. It should come out clean.</li>
<li>Remove the pans to a wire rack. Allow to sit a few minutes until cool enough to handle. Carefully turn the cake out onto your hand and then put parchment paper side down on a wire rack to cool.</li>
</ol>
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Creamy Pudding Strawberry Frosting</div>
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<div>
<ul>
<li>1 package instant vanilla pudding </li>
<li>1 1/2 cup cold milk</li>
<li>2 cups whipping cream</li>
<li>2 heaping tablespoons strawberry jam</li>
</ul>
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<ol>
<li>Beat together instant pudding and cold mix in a medium mixing bowl for two minutes.</li>
<li>Add whipping cream and beat until fluffy. Beat in the strawberry jam and then refrigerate until set.</li>
<li>Cut each layer into two layers to make a 4 layer cake. Spread a thin layer of frosting between each layer and then a thin layer on sides and the remaining on top. Garnish with sliced strawberries.</li>
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For an easy way to serve smaller and average appetites and to get 16 slices out of a 9 inch layer cake, cut cake into four even pieces and then split that four to make eight pieces and then cut a V-shape at the top of each piece. You can make even more small pieces by cutting each of the edge pieces in half. That's the way my Mom did it!</div>
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<a href="http://2.bp.blogspot.com/-VG3gDwVJGPA/UvhoML2m8nI/AAAAAAAB-Sw/ozTgOjnpXkA/s1600/IMG_7941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VG3gDwVJGPA/UvhoML2m8nI/AAAAAAAB-Sw/ozTgOjnpXkA/s1600/IMG_7941.JPG" height="266" width="400" /></a></div>
<br /><div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Lovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.com8tag:blogger.com,1999:blog-6454531829676162260.post-27970026309026515632024-03-07T19:20:00.000-08:002024-03-07T19:20:29.065-08:00Irish Meatball Stew for a Crowd<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsO9gWbMcd91VtVTV22uQfy6GRSnPNFedo0TDAMqvJUj6LgEqpCYvvxIo9A-ltVzPKVy9vv8tSAN8oD4i3piwQETzIV9m7gQteagnEWFRlU0j8pnQjGlimQKnYqhjB2aCTHCNEAWFNMjB/s1600/lemon+loaf%252C+irish+stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsO9gWbMcd91VtVTV22uQfy6GRSnPNFedo0TDAMqvJUj6LgEqpCYvvxIo9A-ltVzPKVy9vv8tSAN8oD4i3piwQETzIV9m7gQteagnEWFRlU0j8pnQjGlimQKnYqhjB2aCTHCNEAWFNMjB/s640/lemon+loaf%252C+irish+stew.jpg" width="640" /></a></div>
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<a href="http://vomcblog.blogspot.com/2011/03/who-was-st-patrick.html">Happy St. Patricks Day</a>. I haven't a speck of Irish blood in me but I enjoy a good pot of stew and my nephew married a little Irish girl. ..so that is good enough reason to make some Irish Stew for me.</div>
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I put this one together for our pastorate a few weeks ago. Don't be put off by the task of making a large number of meatballs. They can be made a day or two in advance and refrigerated until you are ready to use them.</div>
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It will serve 25 - 30 with a salad and some crusty buns.</div>
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Meatball Ingredients</div>
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5 pounds ground beef</div>
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3 eggs</div>
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1 1/2 cups panko crumbs</div>
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3 tablespoons minced garlic</div>
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1 cup grated Parmesan cheese or other hard cheese</div>
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1 large onion, minced fine</div>
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3/4 cup whipping cream</div>
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1 tablespoon rosemary</div>
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1 tablespoon thyme</div>
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1 tablespoon salt</div>
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1 tablespoon pepper</div>
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<ol>
<li>Preheat oven to 375 F</li>
<li>Combine all the meatball ingredients in a large bowl or a large pot if necessary using your hands.</li>
<li>Line two rimmed cookie sheets with parchment paper.</li>
<li>Roll meatballs about 1 1/2 inches and lay side by side onto the cookie sheets.</li>
<li>Bake for about 20 minutes or until browned.</li>
</ol>
Stew Ingredients<br />
<ul>
<li>2 large onions, diced</li>
<li>2 heaping tablespoons minced garlic</li>
<li>24 ounces button mushrooms, quartered</li>
<li>5 pounds small potatoes cut into chunks</li>
<li>10 large carrots peeled and cut into chunks</li>
<li>1 head of celery cut into chunks</li>
<li>2 pounds green beans cut into chunks</li>
<li>2 cartons beef broth 900 ml size</li>
<li>1/4 cup brown sugar</li>
<li>1 tablespoon Worchestire sauce</li>
<li>1 can Guinness beer (you could substitute additional beef broth for the wine and beer but these ingredients make a difference in the complexity of the flavour)</li>
<li>1/2 cup red wine</li>
<li>1/4 cup cornstarch</li>
<li>fresh ground salt and pepper to taste after it has finished roasting</li>
</ul>
<ol>
<li>In a very large roaster, layer the vegetables and meatballs. If you do not have one roaster large enough you can divide it all between two and adjust the roasting time as it will cook faster.</li>
<li>Combine the red wine and the cornstarch and set aside until 1 hour before the stew is finished.</li>
<li>Combine the remaining ingredients and pour over the top.</li>
<li>Bake at 350 covered for about 3 hours. Stir in the cornstarch and red wine and cook one more hour. (Stir it once each hour to ensure that it roasts evenly.)</li>
</ol>
<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Lovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.com18tag:blogger.com,1999:blog-6454531829676162260.post-18643087009359686542024-03-07T05:15:00.000-08:002024-03-07T05:15:56.207-08:00Lemon Soufflé<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGAGK9LvQzyCVzTlrzhS_IagtFlu2KF38yH_7E-GnEXTw5AfcwFIBltE4TzMUhMX8vDpQoNUgZ6QdZTDnr10aUTDQVoHyHunGj9OdPQ7ntbEInVaHxHkEeGL8u6ai5K-WCkkbAwaK5K20/s1600/Lemon+Souffle.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5577524242766542786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGAGK9LvQzyCVzTlrzhS_IagtFlu2KF38yH_7E-GnEXTw5AfcwFIBltE4TzMUhMX8vDpQoNUgZ6QdZTDnr10aUTDQVoHyHunGj9OdPQ7ntbEInVaHxHkEeGL8u6ai5K-WCkkbAwaK5K20/s640/Lemon+Souffle.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></div>
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This pretty dessert is as light as a feather and so refreshing after a heavy meal.</div>
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I've given instructions for serving it souffle' style</div>
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but it can be served in stemmed dessert or parfait dishes instead.</div>
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<ul>
<li>1 1/2 tablespoons grated lemon rind</li>
<li>2/3 cup lemon juice</li>
<li>2 envelopes unflavoured gelatin</li>
<li>1/2 cup water</li>
<li>6 eggs</li>
<li>1 1/2 cups sugar</li>
<li>1 1/2 cups whipping cream</li>
<li>Lemon wedges, candies, mint leaves or edible flowers for garnish*</li>
</ul>
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<ol>
<li>Prepare 8 half-cup sized, straight sided dishes or 1 four-cup straight sided dish: Make a collar by measuring a length of foil or parchment paper long enough to encircle the dish. Fold in half lengthwise so that it is about 2 inches higher than the 1/2 cup dishes or 3 inches higher than the 4 cup dish. Fasten the collar to the top of the dish using tape so it stands up 1 inch above the smaller dishes and 2 inches above the serving dish. Set dishes aside.</li>
<li>Place water in a small saucepan and sprinkle both envelopes of gelatin evenly over the water. Let sit until gelatin is softened. (about 5-7 minutes)</li>
<li>Heat saucepan over low heat until gelatin has dissolved and mixture is clear.</li>
<li>In large bowl of an electric mixer, combine eggs and sugar. Beat at high speed until mixture is very thick and a light lemon colour. This will take about 7 or 8 minutes.</li>
<li>In another bowl, with clean beaters, whip cream until soft peaks form. Place in refrigerator.</li>
<li>Combine lemon rind and juice and add to cooled gelatin.</li>
<li>Pour gelatin mixture into egg mixture and continue to beat until well blended.</li>
<li>Chill egg/gelatin mixture in refrigerator for about 5 minutes. Stir it once or twice until it begins to mound. </li>
<li>Fold in chilled whipped cream with a silicone spatula until all white streaks are gone.</li>
<li>Spoon into prepared dishes.</li>
<li>Garnish with a bit of whipped cream, candied lemon slice or a violet and a mint leaf if desired.</li>
</ol>
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* I found the tiny violets at a local store that sells cake making supplies. They had trays of tiny flowers made up and sold them by the piece. You can also use edible flowers such as violas or violets.</div>
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<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Bev Khttp://www.blogger.com/profile/01270938389792314932noreply@blogger.com10tag:blogger.com,1999:blog-6454531829676162260.post-48482614853259041622024-03-06T07:08:00.000-08:002024-03-06T07:08:23.360-08:00Hummingbird Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQFVKPwl8LXXko1R9ItF94XBLqauvv75oleq1OnbASt1w1IyJT2Td_UPGf7W55FGbclTKkh8Lj9r69Yeq5e1n99j0WWhhi2B7l7QwosBimdfI0F8tStita7g0IIA7mrY739jTWheftu4/s1600/P4270442-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1243" data-original-width="1600" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQFVKPwl8LXXko1R9ItF94XBLqauvv75oleq1OnbASt1w1IyJT2Td_UPGf7W55FGbclTKkh8Lj9r69Yeq5e1n99j0WWhhi2B7l7QwosBimdfI0F8tStita7g0IIA7mrY739jTWheftu4/s640/P4270442-002.JPG" width="640" /></a></div>
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When I saw a picture of this cake, I had to try it and if you have any reason to make a cake for a special occasion in the near future, this is easier than it looks. I got the recipe from Danielle, a dear friend of my daughter, who made it for her little girl’s birthday. Danielle, whom I admire for her creativity and ability to make things beautiful, gives credit to Martha Stewart.<br />
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<b>Cake Ingredients:</b><br />
<ul>
<li>3 cups flour</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon cinnamon</li>
<li>½ teaspoon salt</li>
<li>¾ cup vegetable oil +1/4 cup pineapple juice</li>
<li>2 teaspoon vanilla</li>
<li>1 1/2 cups white or brown sugar</li>
<li>3 eggs</li>
<li>2 cups mashed bananas</li>
<li>1 can (8 oz) crushed pineapple, drained</li>
<li>1 cup chopped walnuts or pecans, optional</li>
<li>1 cup unsweetened coconut</li>
</ul>
<b>Frosting:</b><br />
<ul>
<li>12 oz cream cheese</li>
<li>2 teaspoon vanilla</li>
<li>¾ cup butter, room temp</li>
<li>4 cups confectioners sugar (approx)</li>
</ul>
Beat butter and cream cheese until creamy. Gradually add sugar , beating until right consistency for spreading. Can be refrigerated for several days. bring to room temp before using.<ol>
<li>Preheat oven to 350 F. (rack mid level) Grease two 9 x 2 inch round cake pans. Line the bottom with parchment or wax paper. Grease paper (if using wax paper) and sides of pan, then dust with flour, tapping out any excess. Set aside.</li>
<li>In med bowl, mix flour, baking soda, cinnamon and salt. Set aside</li>
<li>In a large bowl, beat eggs, sugar and vanilla well, stir in oil until combined. Beat until mixture is pale yellow and fluffy.</li>
<li>Add bananas, pineapple, coconut and nuts, stirring until combined. </li>
<li>Add flour mixture, blending well.</li>
<li>Divide batter between two pans. </li>
<li>Bake until golden brown and cake tests done, 30 - 40 minutes.</li>
<li>Transfer pans to wire rack and let cool 10-15 min. Run a knife along edge of cakes. Invert onto racks. Remove paper and cool completely. (Assemble cake or freeze for another day)</li>
<li>With serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Spread top with ¼ inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dVHsaj6QkM55bogNnONJY3BDBnWviu1ZR-PEZwscpVqPlgH6rCiSucRcB7dNoNn5E9h3wYPs8qchTtfa9W09VK1e9pGhWFbCj5Pyb5LH0_XHEdWtvVLUXdlSSrdt6r70Qcle8XBqYdc/s1600-h/carrot+cake-1.jpg"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5298257342252166514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dVHsaj6QkM55bogNnONJY3BDBnWviu1ZR-PEZwscpVqPlgH6rCiSucRcB7dNoNn5E9h3wYPs8qchTtfa9W09VK1e9pGhWFbCj5Pyb5LH0_XHEdWtvVLUXdlSSrdt6r70Qcle8XBqYdc/s400/carrot+cake-1.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></a><br />
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<strong>Dried Pineapple Flowers</strong><br />
<ol>
<li>Preheat oven to 225 F. Line two baking sheets with parchment paper.</li>
<li>Slice off top and bottom of pineapple. Standing pineapple on end, peel off sections, cutting in a downward motion. Trim to remove eyes or use a small spoon to scoop.</li>
<li>Slice pineapple into very thin slices and place on baking sheets. The thinner you cut the slices, the faster they will dry and the brighter the color will be. </li>
<li>Bake until tops look dried, about 30-40 minutes. Flip slices (at this time I cut some indentations into the sides so that the petals would be more exaggerated) and bake until completely dried, about another 20 minutes. I used convection bake which has a fan on it, and that worked well. You can also put them on a cooling rack in the oven for the last part of drying.</li>
<li>Cool on rack. You can make these ahead and store them in a muffin tray – slip into plastic bag and refrigerated up to three days.</li>
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<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Anneliesehttp://www.blogger.com/profile/10288355284573379421noreply@blogger.com25tag:blogger.com,1999:blog-6454531829676162260.post-6324002482999127372024-03-05T10:54:00.000-08:002024-03-05T10:55:00.048-08:00Pineapple Carrot Cake - Gluten Free<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZ5VgFBATwxHVjHyB80H_AYkFhwMR1vofl9GIiSUCSR-4lfu2SAW-uZn4nBkO9PK0IpFhh4sdTUEkZEK7wPFTeqASpK5-xVZ5WjCJFfH76kQGb54RZs4y67FRTqx6Q8_0mrNZNdprc6M/s1600/winter+and+blog+030.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvU0uqjgG0TmYa22zi94T6zyETJVCWIsXwzxU1JWymrT3OqlWYdn6gX9OeP9lH9ImiBr2MSrKK5QszK8UyTSuGH_BQMag1iywMKuPzekp3SOfPbil1oVUHLjMadq7dmn1NHFR0b_vAss/s1600/winter+and+blog+024.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgINN0Z-atTsoxd0gufoSIvD48_zhqDxTgNfgyETPyzkAi9qMzGlxqpXxBC7U8ESqH0NXvqgFoLS3IoL958eEpWzHgZC2amm593aC_NIaNsW3bWpwaG65-eLDK162HZDUPlyDxpMhI1hw/s1600/winter+and+blog+025.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5589186574440267762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgINN0Z-atTsoxd0gufoSIvD48_zhqDxTgNfgyETPyzkAi9qMzGlxqpXxBC7U8ESqH0NXvqgFoLS3IoL958eEpWzHgZC2amm593aC_NIaNsW3bWpwaG65-eLDK162HZDUPlyDxpMhI1hw/s400/winter+and+blog+025.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Pineapple carrot cake is one of my favorite desserts. I have brought this cake to pot lucks or dinners and only the people who know me ask if it is gluten-free -- the rest just go back for a second piece! <strong><span style="font-size: medium;">Ingredients </span></strong><br />
<ul><br />
<li>1 1/2 cups white corn flour or brown rice flour</li>
<li>1/2 cup potato starch</li>
<li>1 tsp xanthan gum</li>
<li>2 tsp baking soda</li>
<li>1 tsp baking powder</li>
<li>1 tsp salt</li>
<li>2 tsp ground cinnamon</li>
<li>1 3/4 cups sugar</li>
<li>3/4 cup oil</li>
<li>3 eggs </li>
<li>1 tsp vanilla extract</li>
<li>2 cups shredded carrots</li>
<li>1 - 8 oz tin - crushed pineapple , drained</li>
<li>1/2 cup of chopped nuts (pecan , walnut) optional</li>
</ul>
<br />
<strong><span style="font-size: medium;">Method </span></strong><br />
<br />
<ol><br />
<li>Sift together dry ingredients (except sugar) and set aside in bowl.</li>
<li>Beat eggs and sugar add oil and vanilla.</li>
<li>Make a well in the dry ingredients and pour in the egg mixture and carrots and pineapple and mix with wooden spoon until well blended and smooth.</li>
<li>Pour into a 9x13 inch baking pan and bake for about 45 minutes at 350'.</li>
<li>Let cool and then ice with cream cheese icing -</li>
</ol>
<strong><span style="font-size: medium;">Icing</span></strong><br />
<br />
Beat until smooth 1 - 8 oz- pkg of cream cheese, 1/4 cup butter and two cups icing sugar. <br />
Enjoy!!! *<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Juliehttp://www.blogger.com/profile/02029451742280017744noreply@blogger.com21tag:blogger.com,1999:blog-6454531829676162260.post-1128439285978226422024-03-04T21:33:00.000-08:002024-03-04T21:33:03.455-08:00Carrot Cake for 30<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxKpJO3-ox4WxbdEqruosY6bIr5ALUd6N_WxBpbTkKE2A8BrjDddL1xj6r1AUOf-oOd9vBf0lMGeZlPtndrnKo8ZdhVrnr-KU9mkWvXAKOQ0uagb1Zes6LNxuOZfKBDxMVOoLwboXuSD-/s1600/carrot+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxKpJO3-ox4WxbdEqruosY6bIr5ALUd6N_WxBpbTkKE2A8BrjDddL1xj6r1AUOf-oOd9vBf0lMGeZlPtndrnKo8ZdhVrnr-KU9mkWvXAKOQ0uagb1Zes6LNxuOZfKBDxMVOoLwboXuSD-/s640/carrot+cake.jpg" width="640" /></a></div>
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One of the first things that I would encourage you to do if you are doing a lot of baking for a large crowd would be to invest in a proper pan. I have an 11 X 15 straight sided light-colored aluminum pan that serves 30 pieces. You could probably divide it in half and bake it in two 9 X 13 pans but the cake would not be as deep nor would it bake as evenly flat on top. Carrot cake can be baked the day ahead which just allows the flavors to blend and gives you a bit more of a breather when you are preparing for a larger group.</div>
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Cake ingredients</div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
5 cups grated carrots (about 8 medium sized)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
2 19 ounce/ 540 ml pineapple chunks, drained</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
6 eggs or to equal 1 1/3 cups (this is important as in this quantity egg size makes a difference</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1 1/4 cups canola oil</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1 cup white sugar</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
1 1/2 cup brown sugar (packed)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
4 cups flour</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
4 teaspoons baking powder</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
2 teaspoons baking soda</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
3 teaspoons cinnamon</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
2 teaspoons salt</div>
</li>
</ul>
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Icing ingredients</div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
1 8 ounce package cream cheese</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
2 tablespoons maple syrup</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
2 tablespoons egg white powder</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
4 cups icing sugar</div>
</li>
</ul>
<ol>
<li><div class="separator" style="clear: both; text-align: left;">
Preheat oven to 350 F (you will turn it down for baking)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Use a food processor to grate carrots if you have one or grate the carrots with a medium sized grater and set aside.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Put the pineapple in the food processor and pulse until it is mushy. (if you do not have a food processor you could use crushed pineapple but the quantity in the can would be different so rather use 2 cups well drained crushed pineapple). Set aside</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Line your pan with parchment paper and bring up the sides on two of the sides if you want to remove from pan. Do not grease the remaining sides .. cakes cannot crawl up a greased side.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
In a large bowl whisk together the dry ingredients.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
In another large mixing bowl, combine the eggs, and sugars and beat until light.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add oil and beat until thick.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add the dry ingredients and mix just until moistened.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add the carrots and pineapple and stir until well combined.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Spread evenly in the pan.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Put in the oven on the center rack and turn the oven down to 325.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Bake 50 minutes or until a toothpick tests clean in the center of the cake.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Let cool and then remove from pan if the cake is to be decorated for display.</div>
</li>
</ol>
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To make the icing</div>
<ol>
<li><div class="separator" style="clear: both; text-align: left;">
In a large mixing bowl combine all the ingredients and mix on low until just combined and then beat until light.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Spread on cake and then refrigerate.</div>
</li>
</ol>
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If you want to make the cake ahead but don't have refrigerator room for your party, only spread icing on an hour before serving. </div>
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To decorate sprinkle with 2 cups crushed walnuts if desired. This is a perfect topping. It cuts the sweetness of the cream cheese icing and covers up the imperfect spreading of icing.</div>
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<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Lovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.com17tag:blogger.com,1999:blog-6454531829676162260.post-10886832676659352362024-03-04T06:07:00.000-08:002024-03-04T06:07:31.479-08:00Golubtsi -Cabbage Rolls<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVWOLvOeGRFKDy-JZWP1zERKbdrZkzrUWeApY9qYKV4G1LCyvgoucq5SctdfAyxKUShy28xhjFTXqI68hS6ruPwa5dngi1in2G8kERZJIogpt9wrhfreNRy0UQz3BLuioS0ODU9kTFBPx/s1600/Golupstzi+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVWOLvOeGRFKDy-JZWP1zERKbdrZkzrUWeApY9qYKV4G1LCyvgoucq5SctdfAyxKUShy28xhjFTXqI68hS6ruPwa5dngi1in2G8kERZJIogpt9wrhfreNRy0UQz3BLuioS0ODU9kTFBPx/s640/Golupstzi+013.JPG" width="640" /></a></div>
<br />
We grew up enjoying Golubtsi, Голубцы, a Russian version of cabbage rolls. I didn’t develop a taste for cabbage until my adult years so I’d peel off the cabbage and just enjoy the filling. Today I really enjoy cabbage in all it’s cooked or uncooked forms! Once you get the cabbage leaves ready to go this is a simple recipe to make. This is my mother's version. There are many other recipes that differ from hers. <br />
<br />
Ingredients:<br />
<ul>
<li>1 head of cabbage</li>
<li>2 pounds ground beef, 15% fat</li>
<li>1-1/2 cups cooked rice cooled</li>
<li>1/2 onion, grated</li>
<li>1-1/2 teaspoons salt</li>
<li>1/4 teaspoon pepper</li>
<li>1 tablespoon chopped parsley</li>
<li>1 can condensed tomato soup, (approx. 10-3/4 ounces)</li>
<li>1- 8 ounce can tomato sauce</li>
<li>2 tablespoons ketchup</li>
<li>1 small onion chopped</li>
<li>1-1/2 cups sour cream</li>
<li>2 cups water</li>
</ul>
<br />
Method:<br />
<ol>
<li>Core the cabbage leaving it whole.</li>
<li>Boil the head of cabbage in a pot of water until leaves separate easily.</li>
<li>Drain leaves and let them cool while you prepare the filling.</li>
<li>Combine the ground beef, rice, onion, salt, pepper, and parsley.</li>
<li>Once the leaves are cool enough to handle you can trim some of the thick vein of the cabbage leaf to make it easier to fold. </li>
<li>Place about 1/3 cup of ground beef mixture onto a cabbage leaf and fold edges over and roll up.</li>
<li>Place in baking dish with folded seams down.</li>
<li>Continue until you use up the ground beef mixture and cabbage leaves.</li>
<li>Saute the chopped onion in a little oil until it is translucent.</li>
<li>Add soup, tomato sauce, ketchup, and water, mix well and bring to a boil.</li>
<li>Add a little of this sauce to the sour cream to temper it and then add the sour cream mixture to the sauce and mix well.</li>
<li>Pour the sauce over the cabbage rolls.</li>
<li>Bake in a 350 degree oven for an hour or longer, till hamburger is fully cooked.</li>
<li>Yield: 12-18 Cabbage Rolls depending on size of your meat balls. </li>
</ol>
Serve with your favorite green side dish and some good bread to soak up the sauce!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiALo9BZ1DQ1hWS8zZlOQ6SzOawYKM0s8omHLM-5WhO7SY6Kw4-BqdAPqlz62EOzL7qmwt1u0Lk-Ht3ZckRkKNb0RwKscgOOwNHYBL3V-yVdQHRLFRB_eLBimAivojowYDE8-naan1FLyd/s1600/Golupstzi+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiALo9BZ1DQ1hWS8zZlOQ6SzOawYKM0s8omHLM-5WhO7SY6Kw4-BqdAPqlz62EOzL7qmwt1u0Lk-Ht3ZckRkKNb0RwKscgOOwNHYBL3V-yVdQHRLFRB_eLBimAivojowYDE8-naan1FLyd/s640/Golupstzi+002.JPG" width="640" /></a></div>
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Tips: <br />
You may need two baking dishes to accommodate more than 12 rolls.<br />
While the whole head of cabbage is cooking in the pot I use tongs to remove the leaves gradually as they start to release from the head of cabbage and put them on a kitchen towel to cool. I keep checking as I prepare the other steps in the recipe.<br />
I use a sharp paring knife to trim the vein starting in the center of the thick vein away from me to the outer thicker part of the vein.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDq6yOPbSRm6m6VCM5t83oN0rw1hFCEd4ytXRtmqVlIpzFJcM-4YdvCvZFV05zgcttQO2eBVcyDe6kL8nj5IqGw7SBKByKe7m1RF0a94rjuDeIN1w_VWQcKKEIniI1veSvme2uMC2TIbTF/s1600/Golupstzi+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDq6yOPbSRm6m6VCM5t83oN0rw1hFCEd4ytXRtmqVlIpzFJcM-4YdvCvZFV05zgcttQO2eBVcyDe6kL8nj5IqGw7SBKByKe7m1RF0a94rjuDeIN1w_VWQcKKEIniI1veSvme2uMC2TIbTF/s640/Golupstzi+004.JPG" width="640" /></a></div>
One of our sons doesn’t tolerate milk products so I made a small batch of the
Golubtsi and covered them with the sauce before I added the sour cream
to the rest of the sauce. We find that using hamburger that is 15% fat
or more is better for these as the meat that has less fat in it can be
dry. <div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>ellen b.http://www.blogger.com/profile/14531430948905935301noreply@blogger.com26tag:blogger.com,1999:blog-6454531829676162260.post-4491402687848110892024-03-03T14:05:00.000-08:002024-03-03T14:05:28.728-08:00Hearty Nachos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcLWoPBU32flu4qsf5VtZmrCsKfDEU0lgCEJnFC3xVTP2GgOaDHJe9zQGluj0G9ewxEewMikhsEeUlaCFez77J59JeLXyWVN5AjszxnaHknkBbTZ2kGc2Zty08ZNtse1Wq60lRZXMxp3d/s1600/IMG_2736.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5581897160340955746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcLWoPBU32flu4qsf5VtZmrCsKfDEU0lgCEJnFC3xVTP2GgOaDHJe9zQGluj0G9ewxEewMikhsEeUlaCFez77J59JeLXyWVN5AjszxnaHknkBbTZ2kGc2Zty08ZNtse1Wq60lRZXMxp3d/s640/IMG_2736.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Tomorrow is Sunday, and most of us are always thinking...'The kids are coming home...' What can I serve them to eliminate those hunger pangs. Many of us grew up with the traditional Sunday Faspa, which means a light Sunday meal with Zwieback, butter, jam, maybe some cheese, cold cuts, and to end of the meal, a fresh piece of platz. Well as time went on, I need to admit, I did not stick to the tradition of Faspa.<br />
If you came to my house today, your Faspa would look quite different. For years we have enjoyed a plate of Nachos. Generally, we have a heavier lunch and later in the afternoon, a hearty plate of Nachos just tops off that craving for something savory. Kudos are extended to Chef Dez, who knows how to make a 'Man Nacho' dish, which I've whipped up with some minor changes. I also make my own <a href="http://mennonitegirlscancook.blogspot.com/2008/09/salsa.html">home-made Salsa </a>, which is an all-time staple in our home. It adds that extra zip and flavor which all Nacho lovers are looking for.<br />
<br />
Ingredients<br />
<ul>
<li>1 pound lean ground beef</li>
<li>1 package taco season</li>
<li>1 small onion chopped fine</li>
<li>1/2 cup sliced black olives</li>
<li>2 small tomatoes diced small</li>
<li>1 jalapeno sliced.</li>
<li>1 package Tex Mex or use 2 cups medium cheddar cheese.</li>
<li>1 large bag Nachos</li>
<li>Salsa & sour cream</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_PVsV6pvHTPY3Q5O76zo-yWvOs2Vzsjsk92obIaa68Wm-7Nnd0UOQj_VosCPU-JKzZXJWxCcMmTfYFrjdp8aNTQ3PCIvVtzCZVtg62ivIUSTyXODF_YWP2DwDXGM-KV3Vea_bVWLFXpr/s1600/Loaded+Natchos.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5581897155194776050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_PVsV6pvHTPY3Q5O76zo-yWvOs2Vzsjsk92obIaa68Wm-7Nnd0UOQj_VosCPU-JKzZXJWxCcMmTfYFrjdp8aNTQ3PCIvVtzCZVtg62ivIUSTyXODF_YWP2DwDXGM-KV3Vea_bVWLFXpr/s400/Loaded+Natchos.jpg" style="cursor: pointer; display: block; height: 250px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<ol>
<li>Brown the ground beef with taco seasoning. Set aside</li>
<li>On a round deep pie plate, start to build and layer all the ingredients in the following order:</li>
<li>Nachos</li>
<li>Cheese</li>
<li>Beef</li>
<li>Tomatoes</li>
<li>Black Olives</li>
<li>Onions</li>
<li>Jalapenos</li>
<li>Chili Powder</li>
<li>Sprinkle cheese on top</li>
<li>Your deep plate will be heaped. Bake in a pre-heated oven at 350 degrees for 10-15 minutes, waiting till the cheese has melted.</li>
<li>Serve with side dish of <a href="http://mennonitegirlscancook.blogspot.com/2008/09/salsa.html">Salsa</a> and sour cream.</li>
<li>You can vary or adjust your amounts and make a large batch on a cookie sheet.</li>
</ol>
Surprise your gang and invite them to a new version of FASPA! I don't think anyone will notice or complain, all they care about is that there is something to eat and they are all so happy and appreciative that they do not need to cook!<br />
<br /><div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-6454531829676162260.post-687407505094153022024-03-03T06:52:00.000-08:002024-03-03T06:52:13.249-08:00Bread for the Journey<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDridBLeXzfQlZNqnY0wrHQ_gnORRKVPihqem__-FVnaqMcOwuhfh7wZqZNBsXBg7LD9uEA3dSV0nC_sSWYdzfHGsCKwppDb_jRWAvGzEpK1ez5wHOSwS-ePIpMTiV9MNoDThLNBJLIM/s1600/BFTJ+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDridBLeXzfQlZNqnY0wrHQ_gnORRKVPihqem__-FVnaqMcOwuhfh7wZqZNBsXBg7LD9uEA3dSV0nC_sSWYdzfHGsCKwppDb_jRWAvGzEpK1ez5wHOSwS-ePIpMTiV9MNoDThLNBJLIM/s1600/BFTJ+003.JPG" width="640" /></a></div>
<br />
Some time ago a very dear friend sent this card to me, I have it beside my computer and read it often. Thank you Lovella for this inspiring verse from Proverbs.<br />
<br />
This verse speaks to me of being generous. Generosity brings out the very best in us. It warms our soul to give or receive a gift, whether it is a wrapped gift, a gift of time, or words of encouragement. We all are refreshed when others think of us and bless us with a generous and kind heart.<br />
We can be generous in many ways and it can be as simple as a call to someone who is lonely, bringing a meal to a busy household, or sending a card, there are so many little ways we can do our part of refreshing. Our generosity should be motivated by a sincere desire to help others.<br />
Jesus was generous beyond anything we could ever imagine, he took the punishment for our sins. He wants to bless us with His very best, and His gift of forgiveness for us is truly very generous.<br />
Ask God to refresh and replenish your soul, so you in turn can do the same for others.<br />
<br />
Be God's vessel of blessing today.<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Bettyhttp://www.blogger.com/profile/18214584150711242076noreply@blogger.com3tag:blogger.com,1999:blog-6454531829676162260.post-81924033302463494182024-03-02T07:25:00.000-08:002024-03-02T07:25:59.715-08:00Lemon Layered Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQJLlcM9azWrJFiDywZF8ZHLxT8cctz09Gq0r8gcr9FONcIAYYEzDT37lsBN4mk3VaHR2UiDes6X5nFnz9gS6ioxgjyGp3sycbbr5JSHqk4Y6wi86tK8sfPEzGteeemyj5hdk0ivYWnM/s1600/Jon+and+lemon+layered+loaf+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQJLlcM9azWrJFiDywZF8ZHLxT8cctz09Gq0r8gcr9FONcIAYYEzDT37lsBN4mk3VaHR2UiDes6X5nFnz9gS6ioxgjyGp3sycbbr5JSHqk4Y6wi86tK8sfPEzGteeemyj5hdk0ivYWnM/s640/Jon+and+lemon+layered+loaf+036.JPG" width="640" /></a></div>
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If you love lemon you will definitely love this as you peel layer after layer off this delicious loaf. You will not be satisfied with just one slice.<br />
<ul>
<li>3 3/4 cups flour, divided</li>
<li>1/3 cup sugar</li>
<li>1/2 teaspoon salt</li>
<li>1 tablespoon instant yeast</li>
<li>2/3 cup milk</li>
<li>1/4 cup butter</li>
<li>1 teaspoon vanilla</li>
<li>2 eggs, room temperature</li>
</ul>
<ol>
<li>Mix 2 cups of the flour, sugar, salt, and yeast in mixing bowl and set aside.</li>
<li>Heat milk and butter in a Pyrex cup in microwave until mixture is warm and the butter is melted. Add vanilla.</li>
<li>Pour milk mixture over the dry ingredients and mix until moistened.</li>
<li>Add eggs one at a time, and stir just until eggs are mixed in. If you forgot to take the eggs out of the fridge ahead of time, just place the eggs before cracking them in warm water for a minute or so and they will be at room temperature.</li>
<li>Add the rest of the flour a bit at a time, kneading dough until well mixed. This takes only a few minutes, the dough will still be slightly sticky. If you find it too sticky just add a bit more flour, a tablespoon at a time until you can handle the dough easily.</li>
<li>Place dough in a large bowl, cover and let rise until double, approximately 1 hour.</li>
</ol>
Lemon sugar mixture:<br />
<ul>
<li>1/2 cup sugar</li>
<li>Grated zest from 3 lemons</li>
<li>1/4 cup butter, melted</li>
</ul>
<ol>
<li>Using a fork mix the sugar and lemon zest together in a small bowl.</li>
<li>Melt butter in a separate bowl.</li>
</ol>
<ul>
<li>Once dough is risen roll out to a 12" x 20" piece. Brush with melted butter and sprinkle with lemon sugar mixture.</li>
<li>Cut the dough crosswise into 5 strips. Layer the strips on top of each other carefully and cut into 6 squares.</li>
<li>Place these squares sideways into a greased 5 1/2" by 9 1/2" bread pan. Or you can use 2 smaller loaf pans. </li>
<li>Allow to rise until almost doubled, 25 minutes.</li>
<li>Bake in a 350º oven for 35 minutes until golden in color. </li>
<li>You can peel off these layers of 'lemony yumminess' and eat plain or mix a lemon glaze to drizzle on top.</li>
</ul>
Lemon glaze:<br />
<ul>
<li>1/4 cup cream cheese, softened</li>
<li>1 tablespoon lemon juice</li>
<li>1/3 cup icing sugar</li>
</ul>
<ol>
<li>Beat cream cheese until creamy.</li>
<li>Add lemon juice and icing sugar and beat until smooth.</li>
<li>Drizzle on loaf.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZeUazRc9qoDESdF2rTntbWdOKEPvsemyjuCyTbmzTpCWrvTcTbbE3R2vIZhuDwb0iW54Xo2P9rLYOvfPSYWYrcrY72w_HWVI1pOnu0ImXa1JM59Jn9Os4upY3IxrBp63Wv8epi78vsg/s1600/2012-03-26+Jon+and+lemon+layered+loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZeUazRc9qoDESdF2rTntbWdOKEPvsemyjuCyTbmzTpCWrvTcTbbE3R2vIZhuDwb0iW54Xo2P9rLYOvfPSYWYrcrY72w_HWVI1pOnu0ImXa1JM59Jn9Os4upY3IxrBp63Wv8epi78vsg/s640/2012-03-26+Jon+and+lemon+layered+loaf.jpg" width="640" /></a></div>
<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Bettyhttp://www.blogger.com/profile/18214584150711242076noreply@blogger.com37tag:blogger.com,1999:blog-6454531829676162260.post-44388010079989318452024-03-01T06:57:00.000-08:002024-03-01T06:57:12.647-08:00Stuffed Mushrooms<strong></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4VPbEzcO143KE2XJ6xzoPbfjJwtUzy7KhGfebWrUrB0xlQ5kGHm06hpeS8TZAPCXNiTMrQTTC-RqFTvYwO7XsemBlNzEEp9-s73YY9Gg2yyQ85Nq4tS6ig2SOPLizxxTh5HKBZC886g/s1600/DSC_0001.JPG"><img alt="" border="0" height="425" id="BLOGGER_PHOTO_ID_5555506103907397986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4VPbEzcO143KE2XJ6xzoPbfjJwtUzy7KhGfebWrUrB0xlQ5kGHm06hpeS8TZAPCXNiTMrQTTC-RqFTvYwO7XsemBlNzEEp9-s73YY9Gg2yyQ85Nq4tS6ig2SOPLizxxTh5HKBZC886g/s640/DSC_0001.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<div>
</div>
<em>These tasty mushroom appetizers are quick and easy to make. Put them out before the meal and watch them disappear.</em><br />
<em><br /></em>
<br />
<div>
</div>
<div>
Ingredients:</div>
<div>
<ul>
<li>12 - 16 medium mushrooms</li>
<li>3 tablespoons butter butter</li>
<li>1 small finely chopped shallot (or 4 Tbsp onion)</li>
<li>2 tablespoons crumbled bacon</li>
<li>1/4 teaspoon salt</li>
<li>1/8 teaspoon pepper</li>
<li>1/3 cup fine bread crumbs</li>
<li>1/2 cup grated Parmesan cheese with 1/8 tsp poultry seasoning OR</li>
<li>1/2 cup grated cheddar</li>
</ul>
</div>
<div>
<strong></strong> </div>
<div>
Method:</div>
<div>
</div>
<ol>
<li>Remove stems from mushrooms with a gentle twist and pull. Arrange hollowed out mushrooms on baking sheet.</li>
<li>Put butter, chopped stems, chopped shallot, bacon, salt and pepper in frying pan. Fry slowly until shallot (onion) is soft. </li>
<li>Mix crumbs and half the cheese and add to onion mixture. Stuff caps, with a little mound on top. Sprinkle with extra cheese.</li>
<li>Bake at 350° F 10 - 15 min.</li>
</ol>
<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Anneliesehttp://www.blogger.com/profile/10288355284573379421noreply@blogger.com12tag:blogger.com,1999:blog-6454531829676162260.post-24750231630779920352024-02-29T06:23:00.000-08:002024-02-29T06:23:33.811-08:00Hot Fudge Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAZfZKZAdN5BLthzbo22vny2DaEVmCDS_Iyx9BjITTPKhc85_AMU4V8CpJ6g1PnErRQDRb9EO_KO26g_U0KrpCBzYUC6Igjpxx1LG7tqToBmkmhLGr5LxghPBOVcTm1hfurQT36qk4Bc/s1600/DSC08294-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAZfZKZAdN5BLthzbo22vny2DaEVmCDS_Iyx9BjITTPKhc85_AMU4V8CpJ6g1PnErRQDRb9EO_KO26g_U0KrpCBzYUC6Igjpxx1LG7tqToBmkmhLGr5LxghPBOVcTm1hfurQT36qk4Bc/s640/DSC08294-002.JPG" width="640" /></a></div>
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<em>This quick and easy recipe shared by a friend has become a long time favorite by now ... always a crowd-pleaser. </em><br />
<em></em><br />
<strong>Ingredients:</strong><br />
<ul>
<li>1 chocolate cake mix</li>
<li>1 can cherry pie filling</li>
<li>2 eggs</li>
</ul>
Mix above ingredients (don't add what the box says to add) and bake in 9 X 13 (or slightly larger) pan, about 30 min. Serve with ice cream and hot fudge sauce.<br />
<br />
<strong>Fudge sauce:</strong><br />
<ul>
<li>1 cup sugar</li>
<li>3/4 cup baking cocoa, sifted</li>
<li>3/4 cup cream or evaporated milk</li>
<li>½ cup corn syrup</li>
<li>¼ teaspoon salt</li>
<li>2 tablespoons butter (optional)</li>
</ul>
Cook in small pot (stirring) over medium heat until it boils. Boil 2 min. Add 1 tsp vanilla and butter. We like it served quite warm. Keep in fridge and reheat when needed.<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Anneliesehttp://www.blogger.com/profile/10288355284573379421noreply@blogger.com16tag:blogger.com,1999:blog-6454531829676162260.post-22146561380130231712024-02-28T06:41:00.000-08:002024-02-28T06:41:11.514-08:00New Vareneki Dough (Perogy) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XeqfdRC55vo5WXHPXIVqyt3tl3k1MRzqxoCnW5hvFd5n2-Nt1Iw_3ylFCuUCVpaoEuJiaBrN8Hhl-6BZ1SII4nbj_OBnp5i2o5yODa6enL_yIUcoUxTyExwC05aKCdoiHqyWB4kpfGH8/s1600/17-04-2015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XeqfdRC55vo5WXHPXIVqyt3tl3k1MRzqxoCnW5hvFd5n2-Nt1Iw_3ylFCuUCVpaoEuJiaBrN8Hhl-6BZ1SII4nbj_OBnp5i2o5yODa6enL_yIUcoUxTyExwC05aKCdoiHqyWB4kpfGH8/s1600/17-04-2015.JPG" width="640" /></a></div>
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<br />
I got this recipe from my friend Elsie who has been making perogies for generations. She too got the recipe from her mother and her mother before that. As usual, the recipe said "add enough flour to make a soft dough". Her daughter Lorrie, who is also one of my dearest friends, took the time to measure each ingredient out to make it perfect so she can pass the recipe and tradition on to her children. Elsie says, the best recipes are the simplest recipes, and she was right! In our grandmother and great grand mother's era they didn't have the luxury of rich ingredients available to them at all times. These ingredients make a soft and elastic dough and I did not have one perogy open while boiling. Follow the recipe exactly and you won't have any trouble. Thanks Lorrie for perfecting the ingredients amounts saving us all the trouble of figuring out what a soft dough means.<br />
NOTE: This dough has no dairy in it, there for it has a bit more of a "chew" or "bite" to the texture when you eat the finished product. Using dairy like milk, cream or sour cream makes the dough more tender and has a softer bite to it. <br />
<ul>
<li>8 cups flour</li>
<li>1 1/2 teaspoon salt</li>
<li>2 3/4 cups hot water</li>
<li>3/4 cups oil</li>
</ul>
<div>
<ol>
<li>In a large mixer with a dough hook attachment add 8 cups of flour to the mixing bowl. Can easily be done by hand if you don't have a mixer large enough to make dough. </li>
<li>Heat the water til it is almost too hot to touch or hot water from the tap. </li>
<li>Add the oil and the hot water to the flour, knead the dough for about 5 minutes in the mixer or ten minutes if you are doing it by hand. </li>
<li>Let the dough rest for at least an hour or more on the counter. </li>
<li>Divide into 4 balls to make the rolling of the dough easier to manage. Cover the remaining dough with plastic wrap to keep from getting a dry outer crust.</li>
<li> On a lightly floured surface, roll the dough thin, cut in circles or 3 inch squares. </li>
<li>Place the prepared perogies on parchment lined cookie sheets. Can be frozen at this stage if you desire. Once completely frozen place them into ziplocked bags. </li>
<li>To cook, have ready a large pot of boiling water. Place perogies into the water without crowding too much and boil for a few minutes. Once they float to the top boil another 3-5 minutes. If you are cooking them frozen, cook about 8-10 minutes. </li>
<li>This amount makes about 15 dozen 3 1/4 in circles. </li>
</ol>
<div>
For 1 recipe of dough, I used 2- 650 gm containers of dry cottage cheese (3 cups), mixed with 2 eggs, salt and pepper (optional) as desired. </div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2wagHohimIpceGgl2f8b5u8YtRRl4dhpPBUU2VVIduUf5K_OEnP51J4ReLYzV5LVhyphenhyphenGLxdKNb7OhnQ0NV7AoBMz66ZN3kwDVXH09MxpvwvWuN0_8VLwQwbcftOBalKPjwzWcSMJbFD8R/s1600/IMG_3272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2wagHohimIpceGgl2f8b5u8YtRRl4dhpPBUU2VVIduUf5K_OEnP51J4ReLYzV5LVhyphenhyphenGLxdKNb7OhnQ0NV7AoBMz66ZN3kwDVXH09MxpvwvWuN0_8VLwQwbcftOBalKPjwzWcSMJbFD8R/s1600/IMG_3272.JPG" width="640" /></a></div>
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Tip - I use a round cutter to make cottage cheese, cut 3" squares for the potato and cheddar cheese filling and shape them into a triangle, and shape the squares into rectangles or squares for the fruit filling, so there is no guessing as to what they are filled with. Plus cutting them in squares means no rolling and re rolling.<br />
For filling ideas check out Kathy's suggestions <a href="http://www.mennonitegirlscancook.ca/2010/03/wareneki.html">here</a>.<br />
<br />
<div style="text-align: center;">
Try to pinch them a little fancy for that special someone, or if you have four options of a variety of perogies. </div>
</div>
</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOn72kQB_VuLoB2_V4-iuMpb93sVphTxlnjWgJBkMJgJ-N243XWLwV4BmfooKXIVdb9Y9661dbyPIFYZIQrxg_6772NXpVUEO9VuHaOmVTuvbmJE9a4W5tNfpmTXQGeZKzcpNvZH1ZuQD/s1600/IMG_3279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOn72kQB_VuLoB2_V4-iuMpb93sVphTxlnjWgJBkMJgJ-N243XWLwV4BmfooKXIVdb9Y9661dbyPIFYZIQrxg_6772NXpVUEO9VuHaOmVTuvbmJE9a4W5tNfpmTXQGeZKzcpNvZH1ZuQD/s1600/IMG_3279.JPG" width="320" /></a></div>
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<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>charlotte mgcchttp://www.blogger.com/profile/11048116678193513487noreply@blogger.com24tag:blogger.com,1999:blog-6454531829676162260.post-32703959693825692862024-02-27T05:42:00.000-08:002024-02-27T05:42:11.023-08:00My Wareneki (Perogies) Gluten-free<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXK0de_dXGV-O7NIv0AHLARQhu5Z177h2HKxFtcrVWG_RQlYvrR4XW5QeNjOiqasw4ZhbVqDaUkqqAyVeyMuHPRlmgE-vutPDCJJQbRLKMqsSJIB7KFDgdJ3SruG4Js_guEJA-S8zzU4/s1600-h/cooking+wareniki.jpg"><img id="BLOGGER_PHOTO_ID_5273458678424109250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXK0de_dXGV-O7NIv0AHLARQhu5Z177h2HKxFtcrVWG_RQlYvrR4XW5QeNjOiqasw4ZhbVqDaUkqqAyVeyMuHPRlmgE-vutPDCJJQbRLKMqsSJIB7KFDgdJ3SruG4Js_guEJA-S8zzU4/s400/cooking+wareniki.jpg" border="0" /></a><br /><div align="center">I really missed Wareneki on the gluten-free diet and tried several recipes, but couldn't get them to work for me. I finally came up with my own recipe , combining and modifing the recipes I had.<br />Here is the one that I am happy with and my husband will also quite happily eat! That's important because I really don't care to make two meals. What I usually end up doing in that case is making his meal and I just eat 'whatever' !<br /><br />Making this recipe today for lunch, I had to smile as I thought... <strong><em>"No one ever told our Mennonite grandmothers , who really knew how to cook, that 'Ach, das schmeckt aber gut!' (oh, but that tastes good!) translates to.. 'Oh my, what a lot of calories !!!' "<br /></em></strong>But we have found a way to have our Mennonite traditional dishes and still be healthy! Olive oil to the rescue!! smile<br /><br /><span style="font-size:130%;color:#006600;"><strong>WARENEKI (PEROGIES) </strong></span></div><div><br /></div><p align="center"><span style="color:#006600;"><strong>INGREDIENTS<br /></strong></span>1/2 cup cream-style cottage cheese<br />1 egg<br />1/4 cup milk<br />1 tbsp oil<br /><br />1/2 cup brown (or white) rice flour<br />1/4 cup pototo flour<br />1/4 cup tapioca starch<br />1/4 cup cornstarch<br />1 tsp. xanthun gum<br />1/2 tsp salt</p><p align="center">(alternate flour mix that I like is 1/2 cup of white corn flour, 1/4 cup white bean flour, </p><p align="center">1/4 cup of potato starch, 1/4 cup tapioca starch)<br /><br /><span style="color:#006600;"><strong>METHOD<br /></strong></span>1. place first 4 ingredients into blender and mix until totally smooth<br />2. put dry ingredients in plastic bag and mix thoroughly<br />3. pour liquid ingredients into bowl and add the dry ingredients<br />mix thoroughly , turn out onto dusted counter and knead until smooth - redust as needed until dough is non-sticky. I like sweet rice flour for rolling gluten-free dough but you can also use tapioca flour <em>(Because of the cottage cheese in the dough the dough has a bit of a different texture but it handles well.)<br /></em>4. Roll dough out as thin as possible and cut out your circles using cookie cutter or tumbler.<br />5. add your prefered filling and pinch edges of wareneki firmly.<br /></p><img id="BLOGGER_PHOTO_ID_5273436370580606642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygCoh2QRaOfHWiXdoSA4RKWflLSosuUGBWi3JNqs_a4YizYbx1IWG0MdAtI3YrhY7RKcKA-haeO7XWAXmxrT7o4TFsXw1k3PAsx9hVAicck_7BT-fYm2QRlDhy7JrHzHmRIcYzj-I5hQ/s400/cooking+blog+wereniki.jpg" border="0" /><br /><span style="color:#006600;">TIP</span>- always freeze your wareniki before cooking - keeps a better seal on edges<br />Drop frozen wareniki into boiling salted water with a tbsp of oil added... Boil for about 5 minutes. Drain and brown in butter in frying pan -- then serve with cream gravy and fried onions.<br />We love them with Mennonite Farmer Sausage<br />*************************<br /><br /><p align="center"><span style="font-size:130%;color:#006600;"><strong>Variation On The Theme (Wareneki noodles)</strong></span></p><p align="center">I also like (actually prefer) to use the dough in the following way. </p><img id="BLOGGER_PHOTO_ID_5273436388582451538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9Uixv7mpM-9gkHvAOFVwBxYCq5M9LI9vUEama_tCDtr52BKPVupBwvw_bXWl0FHJ0g6SjdmOd2ce9cjhfnMTEzxOgu1iKkvdhuumWrpZLkjyxYI64spk3fpUnRZkJxmOX7Pp_CJjcuY/s400/cooking+blog+noodles+on+plate.jpg" border="0" /><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5273436803448228546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjop8ewj7KfI3ZbX63A2AxG1qKBxe4iulwKM62NS8Bv_7KnqUBFfgCa9yc0qrNjUyR8Wrmvfflv4Tpd8BwTD6k-XIyfi7wfv_-BlsR2gtJOxF6zFf0RRBb63ns5CyUVCqy0sLsDpysyWHw/s400/cooking+blog+wereniki+dough+noodles.jpg" border="0" /><br />Roll out your dough as thin as possible , then roll it up and cut the roll off. The bigger the roll you roll the longer your noodles will be </p><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5273436377474854210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 224px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8loa0fqnzYVGjBJfdIpVJT1sx1DD7juVLvvsIhke9fn5WJXojQwrm-2qLPoPKGnp9ZgNentGj9qHy8jnBIWQ7vglxJAOGLGg9r-_IQUSfi4FF8PusfK_MNPggBcR5z3jExWwi1GJPk-Y/s400/cooking+blog+noodles+cut.jpg" border="0" /></p><p align="center"><br />Then slice the roll the width you want your noodles to be.. I find between a 1/4 to an 1/8 " works well.<br />The noodles uncurl easily<br />Boil them for several mintues in salted water, then drain well in collander.<br />Transfer to frying pan and brown noodles in olive oil and butter.</p><p align="center"><span style="font-size:130%;color:#006600;"><strong>Sauce<br /></strong></span>fry onions (1/2 onion) in butter until crispy , then add 1 cup milk and thickener- I really like the new product Thicken-Thin ....but you can use cornstarch or sweet rice flour<br />Add 1/2 cup dry cottage cheese and heat through.<br />Spoon onto golden noodles<br />ENJOY! </p><p align="left">PS. Leftovers reheat well in the microwave. </p><div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Juliehttp://www.blogger.com/profile/02029451742280017744noreply@blogger.com36tag:blogger.com,1999:blog-6454531829676162260.post-61490910393897636172024-02-26T05:16:00.000-08:002024-02-26T05:16:28.503-08:00Plum Sauce / Cream Sauce (Schmaundt Fat)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CK5px0n7p-0/VS_MfqOF63I/AAAAAAAAEC4/kJ6Z4y1LqVQ/s1600/IMG_3243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CK5px0n7p-0/VS_MfqOF63I/AAAAAAAAEC4/kJ6Z4y1LqVQ/s1600/IMG_3243.JPG" height="480" width="640" /></a></div>
<br />
<br />
This recipe was shared with me by my friend Renee who got the recipe from her dear mother by love Elizabeth Strempler. This is a wonderful sauce to pour over the cottage cheese perogies and cream sauce (Schmaundt Fat), it raises perogies to a whole new level. Thank you Renee for sharing this recipe and your family tradition. It was a lot of fun enjoying a meal after making so many perogies together. It is way more fun making time consuming recipes like <a href="http://www.mennonitegirlscancook.ca/2015/04/new-vareneki-dough-perogy.html">vareniki </a>with friends.<br />
<br />
Plum sauce -<br />
<ul>
<li>8 cups prune plums</li>
<li>2 cups damson plums OR</li>
<li>a combination of your favorite plums to equal 10 cups</li>
<li>3 cups white sugar</li>
<li>1/3 cup minute tapioca</li>
</ul>
<div>
<ol>
<li>Cut up the plums in bite size pieces. </li>
<li>Combine the sugar and tapioca and sprinkle over the plums and let sit for 20 minutes. </li>
<li>Bring to a boil and cook on medium heat for about 5 minutes. </li>
<li>Cool the sauce and freeze in desired portion sizes. </li>
<li>To serve, thaw sauce and heat gently til warm. </li>
<li>Pour over vareniki and cream sauce. </li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-zLmKoV6FurI/VS_MkBL1J_I/AAAAAAAAEDA/HqWhjorcXQg/s1600/IMG_3244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zLmKoV6FurI/VS_MkBL1J_I/AAAAAAAAEDA/HqWhjorcXQg/s1600/IMG_3244.JPG" height="240" width="320" /></a></div>
<div>
<br /></div>
</div>
<div>
<br /></div>
<div>
Schmaundt Fat (Cream Gravy)<br />
<br />
<ul>
<li>1/4 cup butter</li>
<li>1/4 cup flour</li>
<li>2 cups heavy cream</li>
<li>1 cup milk</li>
<li>salt to taste</li>
</ul>
<div>
<ol>
<li>On medium heat, melt the butter in a saucepan or frying pan.</li>
<li>Add the flour and stir together with a whisk cooking until a the flour begins to change color.</li>
<li>Pour in the cream and milk and cook until bubbly, stirring frequently with the whisk to prevent lumps. </li>
<li>Add salt to taste. </li>
<li>When the sauce is smooth and thickened it is ready to serve, it takes about 3 minutes. </li>
<li>If you desire to use all cream or all milk that is just fine. </li>
</ol>
</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>charlotte mgcchttp://www.blogger.com/profile/11048116678193513487noreply@blogger.com6tag:blogger.com,1999:blog-6454531829676162260.post-24288888493775396262024-02-24T20:56:00.000-08:002024-02-24T20:56:41.396-08:00Bread For the Journey<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikatCeyOcRJ2F3Ei4N1iFyt62MGI3LhF5F4G2U6rzvoTZ5Gi7qOiW-SfDAradbxONINWPAgZAxdiToLdfEZu5U7xsYHOMBVxDT7vQI8A5mMtgbZ81czVl7CUP3z6UkncTS8fFQq7hFN8zF/s1600/P1060134-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="439" data-original-width="436" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikatCeyOcRJ2F3Ei4N1iFyt62MGI3LhF5F4G2U6rzvoTZ5Gi7qOiW-SfDAradbxONINWPAgZAxdiToLdfEZu5U7xsYHOMBVxDT7vQI8A5mMtgbZ81czVl7CUP3z6UkncTS8fFQq7hFN8zF/s640/P1060134-001.JPG" width="634" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div><span style="font-size: medium;"><div><span style="font-size: medium;"><br /></span></div>
The New Testament does not paint a rosy picture for the Christian life on this Earth. Instead it assures us that if we follow Christ we will face trials and persecutions. Because we are identified with Christ we will receive much of the same bad treatment and rejection He received.<br />
<br />
<b><span style="color: #ff28ff;"><span style="color: black;">II Timothy 3:12</span> ~ </span><span> <i>Indeed, all who desire to live a Godly life in Christ Jesus will be persecuted.</i></span></b><br />
<b><span><span style="color: black;">I Peter 4:12</span> ~ <i>Beloved, do not be surprised at the fiery trial when it comes upon you to test you, as though something strange were happening to you. But rejoice insofar as you share Christ’s sufferings, that you may also rejoice and be glad when his glory is revealed</i>.</span></b><br />
<span><b><span style="color: #ff28ff;"><span style="color: black;">James 1:2-4</span> </span><span>~<i> Count it all joy my brothers when you meet trials of various kinds for you know that the testing of your faith produces steadfastness. And let steadfastness have it full effect, that you may be perfect and complete, lacking in nothing.</i></span></b></span><br />
<span style="color: purple;"><b><span style="color: #ff28ff;"><i> </i></span></b> </span><br />
The trials are inevitable. How will I react? How should I behave in the midst of these trials? Will I choose joy trusting in Almighty God and His plans and purposes? I hope so. I want to experience steadfastness. I want to rejoice and be glad when Christ’s glory is revealed. I choose to trust that God will teach me in and during my trials to react and behave in a way that lets steadfastness have its full effect bringing me homeward towards perfection and completeness, lacking nothing. I don’t want a crown of roses now, I want a crown of life so when I get to heaven I can cast it at Jesus’ feet…</span><div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>ellen b.http://www.blogger.com/profile/14531430948905935301noreply@blogger.com5tag:blogger.com,1999:blog-6454531829676162260.post-71760470436566875002024-02-24T06:24:00.000-08:002024-02-24T06:24:54.570-08:00Wareneki<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEYGgEI2ZejC_26au_N9bjn9Cey7NlgNStJvqT8SPKkVZsWyH9iHWnyhhnt3pPTeKQ7MDesnqZYb4fo-ojBVLKCIZqBlL9MJI9VvzMRJZP-xlNfBYVPwoP-y7CVaW1oA_whR4ZFZHRps/s1600-h/IMGP9036.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444551414966174114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEYGgEI2ZejC_26au_N9bjn9Cey7NlgNStJvqT8SPKkVZsWyH9iHWnyhhnt3pPTeKQ7MDesnqZYb4fo-ojBVLKCIZqBlL9MJI9VvzMRJZP-xlNfBYVPwoP-y7CVaW1oA_whR4ZFZHRps/s400/IMGP9036.JPG" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />
<div style="text-align: center;">
<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Wareneki</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Varenyky</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Perogies</span>. </div>
<div style="text-align: center;">
It really doesn't matter what you call them, they are wonderful.</div>
<div style="text-align: center;">
I grew up with cottage cheese filled <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Wareneki</span>, along with a sour cream and butter gravy.</div>
<div style="text-align: center;">
My husband's Mom is Ukrainian and the filling for her recipe is </div>
<div style="text-align: center;">
sauerkraut, hamburger and potato. </div>
<div style="text-align: center;">
They served them with heated cream or sour cream.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Dough:</b></div>
<div style="text-align: left;">
-1 cup sour cream</div>
<div style="text-align: left;">
-1/2 tsp salt</div>
<div style="text-align: left;">
-1/2 tsp baking powder</div>
<div style="text-align: left;">
-2 cups flour</div>
<div style="text-align: left;">
-1 egg white, slightly beaten (save the yolk for the filling)</div>
<div style="text-align: left;">
Mix ingredients into a smooth dough, cover and place in the refrigerator for at least 1 hour.</div>
<div style="text-align: left;">
This recipe makes enough for one of the following fillings, but can easily be doubled.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5444551105941632674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyEsVvTWPwPrLa1GZoayxzvOOrNXzeRddfGyLFYP7k1RgU-4ac333uAcDdyscdMZEXNuI15GiHG2b9d3YK4FZfcXvkkj5ZGBewudI3jFGauJulKdbt3w1xztJ_pAt6JJJl9V5fJRjXnE/s400/IMGP8967.JPG" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<b>Sauerkraut , Hamburger and Potato Filling:</b></div>
<div style="text-align: left;">
-1 large potato, boiled, mashed and cooled</div>
<div style="text-align: left;">
-1/2 lb hamburger, browned, seasoned with salt and pepper. Drain any drippings and cool meat.</div>
<div style="text-align: left;">
-1 cup sauerkraut, drained well</div>
<div style="text-align: left;">
Mix above 3 ingredients together.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Potato Cheese </b><b>and Onion filling:</b></div>
<div style="text-align: left;">
-2 potatoes boiled, mashed and cooled</div>
<div style="text-align: left;">
-1/4 cup sauteed onion, cooled</div>
<div style="text-align: left;">
-1 cup grated cheddar cheese</div>
<div style="text-align: left;">
Mix above three ingredients together.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNFP37CzQj_LmcrKwNNrhgOy763A9x7_Iy10IdFg_tBY-5svIkcde1Fxu9rebwJC9TEu9JWdPbbWWLh6Yv3mIdbRVL0UzF3UEFpJ1mDNuJAOZ6jm_urbJr2CBSAkhjiTaozdbOnQapcs/s1600-h/IMGP8964.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444550833207269074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNFP37CzQj_LmcrKwNNrhgOy763A9x7_Iy10IdFg_tBY-5svIkcde1Fxu9rebwJC9TEu9JWdPbbWWLh6Yv3mIdbRVL0UzF3UEFpJ1mDNuJAOZ6jm_urbJr2CBSAkhjiTaozdbOnQapcs/s400/IMGP8964.JPG" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><b>Cottage Cheese Filling:</b> <br />
<div>
<b><span class="Apple-style-span" style="font-weight: normal;">-2 cups dry curd cottage cheese (if you can't find dry, place regular cottage cheese in a fine strainer and allow moisture to drain)</span></b></div>
<div>
-1 egg yolk, left over from the dough</div>
<div>
-1 tsp salt</div>
<div>
-dash pepper</div>
<div>
Combine ingredients together well. </div>
<div>
<b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzY4pQ0aiNpryd4Z7nPiTstcekPayNabEpDRR576TfFWoTyHzsKpul1Wn019SM-Di406vHAetqPUGXt5n8KfEKNa0vzBUbCtbqm-P31xmQCUR5FJJ7rfKj9hSuMq-ibC9JKm9k9poduc/s1600-h/IMGP8965.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444550522817571586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzY4pQ0aiNpryd4Z7nPiTstcekPayNabEpDRR576TfFWoTyHzsKpul1Wn019SM-Di406vHAetqPUGXt5n8KfEKNa0vzBUbCtbqm-P31xmQCUR5FJJ7rfKj9hSuMq-ibC9JKm9k9poduc/s400/IMGP8965.JPG" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><b>Method:</b></div>
<div>
<b></b>1. While dough is chilling make the fillings. (you can double the dough to make several kinds)</div>
<div>
2. Take one recipe of dough and on a lightly floured counter roll it out very thin into a large rectangle.</div>
<div>
3. Using an ice cream scoop place balls of filling along one end of dough as illustrated above. </div>
<div>
4. Fold dough over filling as illustrated above. Using a small round cutter (or small glass) cut out <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Wareneki</span>, as illustrated below.</div>
<div>
The dough is very easy to work with and not sticky. If you find that the edges aren't sealed just pinch as needed.</div>
<div>
5. Place the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Wareneki</span> on parchment lined cookie sheets. Keep in fridge until ready to boil, or freeze on the cookie sheets. Once they are frozen bag them for later use. </div>
<div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MPpFM8UIhmV3wpbVTTlUB3trtSYjnOxQzi_AH-RUYina7_CU4NhOUJ71ZkjVnsRW157MKjcjrplp4Jjff-R0oh-aWIL6jvD9sB63jTSAi0SPwHxWWXzvmHPLMBxMeEC94NNKS7iV3AA/s1600-h/IMGP8966.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444550171932041602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MPpFM8UIhmV3wpbVTTlUB3trtSYjnOxQzi_AH-RUYina7_CU4NhOUJ71ZkjVnsRW157MKjcjrplp4Jjff-R0oh-aWIL6jvD9sB63jTSAi0SPwHxWWXzvmHPLMBxMeEC94NNKS7iV3AA/s400/IMGP8966.JPG" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><b>Boiling:</b></div>
<div>
<b></b>Bring a large pot of water with 1 tbsp butter to a boil. Drop fresh or frozen <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Wareneki</span> into the boiling water and boil 5 minutes if fresh, or 10 minutes if frozen. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Wareneki</span> will float when they are done. Drain.</div>
<div>
<br /></div>
<div>
<b>Gravy:</b></div>
<div>
<b></b>-1/4 cup butter, melted</div>
<div>
-1 cup sour cream</div>
<div>
In a small sauce pan melt butter, and then stir in sour cream. Bring to a boil, and then simmer for 5 minutes. Salt and pepper lightly to taste. </div>
<div>
<br /></div>
<div>
Serving suggestions: </div>
<div>
-sour cream</div>
<div>
-heated whipping cream</div>
<div>
-sauteed onions</div>
<div>
-fried crumbled bacon</div>
<div>
-farmer sausage or fried ham slices</div>
<div>
-sauteed red cabbage</div>
<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Kathyhttp://www.blogger.com/profile/06617977766426840836noreply@blogger.com67tag:blogger.com,1999:blog-6454531829676162260.post-71546393254473263152024-02-22T20:39:00.000-08:002024-02-22T20:39:56.014-08:00Wareneki<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLp_1FiLYCB-6BpRoYQ5h-T9uH7BEMYWpEnqIvtuI8Oz2f68iHqtpOdH6wXQ2bhbKEPo0C0azRnr5w_tDsUVlrpxPwKffnO1x6PVN3Y0aLozBlvBICMtkxhHsO2g8yORT_KgDvBVaMKTH/s1600-h/IMG_0342.jpg"><img alt="" border="0" height="427" id="BLOGGER_PHOTO_ID_5244449483042444002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLp_1FiLYCB-6BpRoYQ5h-T9uH7BEMYWpEnqIvtuI8Oz2f68iHqtpOdH6wXQ2bhbKEPo0C0azRnr5w_tDsUVlrpxPwKffnO1x6PVN3Y0aLozBlvBICMtkxhHsO2g8yORT_KgDvBVaMKTH/s640/IMG_0342.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></div>
<div align="center">
<br /></div>
<div align="center">
I have the recipe here for filling with cottage cheese. In <span class="blsp-spelling-error" id="SPELLING_ERROR_3">german</span> we call this Glums <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Wareneki</span>.</div>
<div align="center">
My mom also made <span class="blsp-spelling-error" id="SPELLING_ERROR_5">wareneki</span> with Italian plums and rhubarb.<br />
<br /></div>
<div align="center">
We eat the cottage cheese <span class="blsp-spelling-error" id="SPELLING_ERROR_7">wareneki</span> first with some sauce and salt and pepper. . </div>
<div align="center">
and then end the meal with some of the fruit <span class="blsp-spelling-error" id="SPELLING_ERROR_8">wareneki</span>. . .with sauce and a sprinkle of sugar.<br />
<br /></div>
<div align="center">
</div>
<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwIuP2ytpylwDMXcgUAg9RIp3I20aKq5ovXWB0VwijqznGjg8MXH0UbIpcGm6QwOGW_c0tQjf2AMzAMotNWANPuU2jIsG9eeSw0hHw15cMvpuM3PvS8qI1_tzoLemr0rhLrAIInI3lmk_/s1600-h/collage59.jpg"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5244448966412390738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwIuP2ytpylwDMXcgUAg9RIp3I20aKq5ovXWB0VwijqznGjg8MXH0UbIpcGm6QwOGW_c0tQjf2AMzAMotNWANPuU2jIsG9eeSw0hHw15cMvpuM3PvS8qI1_tzoLemr0rhLrAIInI3lmk_/s640/collage59.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></div>
<div align="center">
<strong></strong></div>
<ul>
<li><div align="left">
3/4 cup whipping cream</div>
</li>
<li><div align="left">
4 egg whites. . .beaten until soft peaks form</div>
</li>
<li><div align="left">
2 teaspoons baking powder</div>
</li>
<li><div align="left">
1 teaspoon of salt</div>
</li>
<li><div align="left">
about. . 2 1/2 cups of flour</div>
</li>
</ul>
<div align="left">
</div>
<ol>
<li>Whip the egg whites in a large <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">grease free</span> bowl, add the whipping cream and the baking powder and the salt.</li>
<li>Add the flour a bit at a time. </li>
<li>Continue to add a bit of flour at a time until you have a soft dough but stiff enough to roll out.</li>
<li>Cover with plastic wrap and refrigerate for an hour while you make the filling.</li>
</ol>
<div>
Cottage Cheese Filling</div>
<br />
<ul>
<li><div align="left">
500 grams. . .or about 2 cups of dry cottage cheese</div>
</li>
<li><div align="left">
the egg yolks from the eggs above</div>
</li>
<li><div align="left">
1/2 teaspoon salt</div>
</li>
</ul>
<div align="left">
</div>
<ol>
<li>Mix together with a pastry blender or put it all in the food processor and mix until the cottage cheese is finely ground. </li>
<li>Roll the dough out on a slightly floured counter. Add a bit more flour if it is sticky.</li>
<li>You can either start at the top of you dough about 2 inches down and place a teaspoon of filling every three inches leaving room between, then fold the dough down and use a glass to cut out half moons and pinch them shut. </li>
<li>Or, just use a glass and cut out rounds and then use a small teaspoon and put a bit of filling on your dough and then fold in half and pinch shut Try not to get filling in the area you are pinching shut. </li>
<li>Put them on a floured parchment papered cookie sheet and keep them in the refrigerator until you are ready to boil them or freeze them on a cookie sheet to use another day.</li>
</ol>
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Plum Wareneki</div>
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Slice the plums in half and then depending on how large you are making them, slice them in half again and put them into the dough and pinch shut.<br />
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I don't bother to flour them unless I use frozen plums they are a bit trickier to stuff and I find a little flour keeps them less leaky.</div>
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<ol>
<li>To cook Warenki, put a large pot of water on to boil, add a teaspoon of salt.</li>
<li>Gently put the <span class="blsp-spelling-error" id="SPELLING_ERROR_16">wareneki</span> in the boiling water and bring it back to the boiling point. Boil only a few minutes. Once the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">wareneki</span> are floating they are done.</li>
<li>Drain in a colander and serve (a little melted butter helps to keep them from sticking)</li>
</ol>
<div>
Sauce</div>
<div>
<ul>
<li>1 cup whipping cream</li>
<li>1/4 cup butter</li>
<li>salt and pepper to taste</li>
</ul>
</div>
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<ol>
<li>Simmer for a few minutes and serve over Warenki. </li>
</ol>
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I also saute some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">caramelized</span> onion with the cottage cheese Wareneki.</div>
<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Lovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.com37tag:blogger.com,1999:blog-6454531829676162260.post-30091971368253478862024-02-22T05:32:00.000-08:002024-02-22T05:32:13.528-08:00Lime Tea Cookies..in time for Spring!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNQWeJzRSuYlmI399ZXIBthjUIjR4aA56IdXes2LY8nYNy-iy7FDZKekUB3fC1DNywSNvW6Teq7F6lH-VT9m86edyiOGxIHi8KPrVVIAvAeJgZolfTzgq7GwUz3-rxqCofUupgTC8Dq8/s1600/Lime+cookies+%23+2+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNQWeJzRSuYlmI399ZXIBthjUIjR4aA56IdXes2LY8nYNy-iy7FDZKekUB3fC1DNywSNvW6Teq7F6lH-VT9m86edyiOGxIHi8KPrVVIAvAeJgZolfTzgq7GwUz3-rxqCofUupgTC8Dq8/s1600/Lime+cookies+%23+2+005.JPG" width="640" /></a></div>
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Spring is just around the corner in spite of all the snow. I thought these citrus flavored cookies were just the thing to welcome spring. The citrus flavor of the glaze is a wonderful topping for these cookies.<br />
<ul>
<li>1/2 cup butter, softened</li>
<li>3/4 cup sugar</li>
<li>1 egg</li>
<li>1 1/2 teaspoons lime zest</li>
<li>2 teaspoons lime juice</li>
<li>1/3 cup buttermilk</li>
<li>1 3/4 cup flour</li>
<li>1 teaspoon baking powder</li>
<li>1/2 teaspoon baking soda</li>
</ul>
<div>
<ol>
<li>In a medium sized bowl, cream together butter and sugar until light.</li>
<li>Beat in egg, lime zest, lime juice, and buttermilk.</li>
<li>Combine flour, baking powder, and baking soda. Stir into the creamed mixture.</li>
<li>Drop by rounded teaspoonfuls on parchment lined pans.</li>
<li>Bake in a 350º oven for 9 minutes or just until the edges are golden in color.</li>
<li>Glaze cookies while warm.</li>
<li>Allow cookies to cool for a few minutes before transferring to a cooling rack.</li>
<li>Yield: 32 cookies</li>
</ol>
</div>
<div>
Glaze:</div>
<div>
<ul>
<li>2 tablespoons lime juice</li>
<li>1 cup icing sugar</li>
</ul>
</div>
<div>
<ol>
<li>Mix well, spread on cookies and sprinkle bits of lime zest on top.</li>
</ol>
<div>
<i>Lime juice and zest used for this recipe is from one medium sized lime.</i></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFoUevES2v3NIQRpMUpmpUtrG8DnUwCDt3FcNn22EQB9KV2G9JPgdBwkOrn955YcM_LkQaVPTYKPC9soI7e3S79CI8tV01lYFGrrgdkfwV04zqDu6_xhZozPlru8-8ZtqB58aiRUZ23xE/s1600/1959404_10202812557050850_1056990152_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFoUevES2v3NIQRpMUpmpUtrG8DnUwCDt3FcNn22EQB9KV2G9JPgdBwkOrn955YcM_LkQaVPTYKPC9soI7e3S79CI8tV01lYFGrrgdkfwV04zqDu6_xhZozPlru8-8ZtqB58aiRUZ23xE/s640/1959404_10202812557050850_1056990152_n.jpg" width="571" /></a></div>
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I needed taste testers and found a few close by.<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Bettyhttp://www.blogger.com/profile/18214584150711242076noreply@blogger.com4tag:blogger.com,1999:blog-6454531829676162260.post-51698807796746852032024-02-21T06:18:00.000-08:002024-02-21T06:18:17.222-08:00Almond Torte - Reg and Gluten free <span style="background-color: white; color: #222222; font-family: arial; font-size: x-small;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBX0C3skUBxsr7EqB3IVDTNlTpUL9xIzmsvEhPHk-SvcwD0d3ifERLqq9UyttgxFj_Vdbueu9Etbpcws9Lddb2oxZK4gYVkx3CmNDaS_gZqbcjr-4UC8WaFBtbXUaYzvd9jehAVCNTUk/s1600/blog+raspberry+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBX0C3skUBxsr7EqB3IVDTNlTpUL9xIzmsvEhPHk-SvcwD0d3ifERLqq9UyttgxFj_Vdbueu9Etbpcws9Lddb2oxZK4gYVkx3CmNDaS_gZqbcjr-4UC8WaFBtbXUaYzvd9jehAVCNTUk/s1600/blog+raspberry+cake.jpg" height="362" width="400" /></a></div>
<span style="background-color: white; color: #222222; font-family: arial; font-size: x-small;"><br /></span>
<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"> I made this cake for our Valentine's potluck at our clubhouse and received lots of complements and requests for the recipe ! </span></span><br />
<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">I used raspberry jelly but you could use strawberry, apricot or peach jelly or cherry pie pie filling. </span></span><br />
<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><b>Cake </b></span></span><br />
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 eggs </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup sugar </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp almond extract </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp flour ( for gluten free 2 tbsp featherlight rice flour + sm pinch of xanthan gum) </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 tsp baking powder </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup flaked or blanched whole almonds </span></li>
</ul>
</div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Put eggs and sugar in blender and whir until mixed. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Add all other ingredients and process for 2 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Line two round cake pans with parchment paper and divide batter between the two pans. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Bake for 20 minutes at 350 degrees.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Let cool then remove from pans , remove parchment paper before assembling layers. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<b><i><span style="font-family: Arial, Helvetica, sans-serif;">note -- I made the recipe twice and used three layers for my cake - you can use as many or few layers as you wish. - use the extra batter for cup cakes and decorate as desired. </span></i></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b> Filling </b>... </span></div>
<div style="background-color: white; color: #222222;">
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"> 2 cups whipping cream </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"> 1/4 cup berry sugar </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"> 3 tsp instant vanilla pudding </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"> one room temp. brick of cream cheese </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup icing sugar </span></li>
</ul>
</div>
<div style="background-color: white; color: #222222;">
<br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Whip cream, sugar and vanilla pudding until stiff then set aside .... </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Beat cream cheese and icing sugar , then gradually stir in the whipped cream. </span></li>
</ol>
</div>
<div style="background-color: white;">
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Raspberry drizzle </b> </span></div>
<br />
<ul>
<li><span style="color: #222222; font-family: Arial, Helvetica, sans-serif;">1 1/2 cups fresh or frozen raspberries, heat to boiling, sieve out the seeds, leaving 1 cup juice. </span></li>
<li><span style="color: #222222; font-family: Arial, Helvetica, sans-serif;">add 1 cup sugar and 2 tsp certo crystals, bring to a boil and boil for one minute. </span></li>
<li><span style="color: #222222; font-family: Arial, Helvetica, sans-serif;">chill before using </span></li>
</ul>
</div>
<div style="background-color: white; color: #222222;">
<br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Put layers together with whipped cream/ cream cheese, drizzling raspberry over top</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cover sides and bottom with whipped mixture again drizzling the raspberry jelly generously on top and sides, swirling with a knife. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle toasted almonds on top of cake if desired. </span></li>
</ol>
</div>
<div>
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<div class="blogger-post-footer">To print recipe click on the Title. Print button will show at the bottom of the recipe.</div>Juliehttp://www.blogger.com/profile/02029451742280017744noreply@blogger.com12