Mennonite Girls Can Cook

Baked Fanned Potatoes

2012-01-27T04:00:00.001-08:00

Baked potatoes can be served many ways, sometimes it's fun to do them up a little differently. I liked the way these looked, and they were so pretty on the plate.

You will need:

2 Russet potatoes, I used large
3 tablespoons butter, melted
3 teaspoons dried herbs of your choice, I used parsley
2 slices bacon, cooked and chopped
1/4 cup cheddar cheese, grated
2 tablespoons parmesan cheese, grated
Salt and pepper to taste

Method:

Scrub potatoes and dry on paper towel.
Cut the potatoes into thin slices but don't cut all the way through. Lay a mixing spoon along side your potato, as you cut, the knife will stop at the spoon handle and will prevent from cutting all the way through the potato.
Place potatoes in a greased baking dish and fan them by slightly pulling the slices apart with your fingers.
Sprinkle with salt and pepper and drizzle with melted butter.
Sprinkle your favorite herb on each potato.
Bake at 425º for 50 minutes or until tender.
Remove from oven, sprinkle with cheeses and bacon and bake for another 12 to 15 minutes or until lightly browned and the cheese has melted.
I used quite large potatoes so this served 4 good appetites.

Buttermilk Bran Muffins

2012-01-26T04:00:00.000-08:00

With the addition of cottage Cheese...these muffins have hidden protein tucked alongside fiber for healthy lunch box ideas.

Since discovering buttermilk powder, I am always testing and tweaking old recipes to include buttermilk powder to replace liquid buttermilk.

This one is a keeper.

1 1/3 cup boiling water
1 1/2 cups all-bran cereal
1 cup flour
1/4 cup oatmeal
1 teaspoon baking powder
1 teaspoon baking soda'
1/2 teaspoon salt
1/3 cup white sugar
1/4 cup buttermilk powder
1/3 cup finely chopped walnuts
1/2 cup raisins or chopped dates
1/2 cup 2% cottage cheese
1 egg
1/3 cup vegetable oil

Preheat oven to 400.
Line 1 - 12 cup muffin tin with large paper liners and spray the tin and liners with cooking spray. They will not stick to the liners this way even when warm.
Pour boiling water over the all-bran in a medium bowl. Allow to sit while measuring the remaining ingredients.
Put the flour, oatmeal, baking powder, baking soda, salt, sugar, buttermilk powder and walnuts and dates or raisins in a medium bowl and stir well. If you use dates, use your fingers to break apart the chopped dates and rub with flour to keep separated.
Stir together the remaining ingredients in a large bowl.
Fold the bran-ceral mixture and dry ingredients into the wet ingredients and stir just until combined. You don't want to overstir...use a quick and gentle fold to keep the rising mixture from deflating.
Use a large icecream scoop if possible to divide between the muffin cups. They will be full.
Bake 25 minutes.

Quick Black Forest Torte

2012-01-25T04:00:00.000-08:00

I first heard of this black forest cake 'short-cut' a few years back from my sister-in-law. She insisted it was moist and delicious...and so simple to prepare. When I needed a birthday cake in short order recently...this recipe came to mind. It went over well!

Ingredients:

4 cups mini-marshmallows
1 chocolate cake mix
1 can cherry pie filling
1 large container of Cool Whip (or 2 cups whipping cream)

Method:

Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan.
Prepare chocolate cake mix according to directions on package. Pour over marshmallows.
Spoon cherry pie filling evenly over cake.
Bake at 350°F for about 50 minutes...or until toothpick inserted comes out clean.
Cool.
Top with whipped topping. (If using whipping cream, whip 2 cups of cream with 3 Tablespoons sugar and 2 teaspoons vanilla until almost ready to form peaks.)
Serves 15.

And don't forget...the cherry on top!

Chicken Chow Mein

2012-01-24T04:00:00.001-08:00

This has been a family favorite at my mom's for many years. I call it a Mennonite version of Chinese food, because it really does not taste like any kind of Chinese take out, especially when she serves stewed cabbage with raisins and chicken fried steak alongside with it. All I can say is that everybody loves it!

Ingredients:

3 chicken breasts (halves)
oil for browning
1 onion, chopped
3 cups cabbage, finely sliced
salt and pepper to taste*
4 - 6 Tbsp light soy sauce (less if using regular)
1 (397g) bag steam fried or instant noodles

Method:

Chop chicken into bite size pieces and cook on medium to high heat, in a small amount of oil, in a large frying pan. Using salt and pepper shakers, sprinkle lightly to season.
When chicken looks white on all sides, this should not take long, add onion, stirring until tender and then add cabbage. Salt cabbage lightly using salt shaker. Add more oil if it begins to stick to pan and keep stirring and cooking until chicken is partly browned and vegetables and juices caramelize to a golden color.
Meanwhile cook noodles according to directions on package, until just done, then drain and rinse.
Add ¾ cup water to meat, top with cooked noodles, do not stir, cover and allow to cook on low heat just to steam noodles.
When noodles have heated through, add soy sauce according to taste and toss. Serves 6 - 8

* if using flash-frozen, pre-salted chicken, it may not be necessary to add any extra salt.

Please Help !!!

2012-01-23T04:00:00.000-08:00

Mystery Solved !! I knew our 'smart' readers could do it ! Thank you soooo much !!! You are all wonderful !

Here is the response from the company's Germany office... Hi! I am the Customer Service Rep at WMF Americas that was contacted about this piece. Our Germany office found it in an old US catalog (2002). It is actually a citrus reamer - used for extracting juices from lemons, limes, etc. This particular piece was discontinued several years ago. check out our website! www.wmfamericas.com

and

'thetroikatable' found a picture of it on line dispelling all doubt !

http://www.headcook.co.uk/wmf-profi-plus-citrus-hand-juicer.html

***At the end of the day ..... Thank you one and all for your interest and your comments.

Thorstenveblen, I'm sorry you were bored with my 'fun' post but you are certainly entitled to your opinion... Maybe you just had a bad day ... but I did have to smile at Miss Manners who so politely reminded you to mind yours !

Thank you, Ashley, I agree -- It MUST be a kitchamajig - and shall henceforth be referred to as such ! smile

I agree that Foley Fork seems to be the more reasonable answer but it does not seem to follow the normal design of handle ... it is fat and awkward to hold.... here is a photo of it held in a hand.

Sarah C , I appreciated you e-mailing the company .. what an interesting response! I'm very curious to see if there is a response from the Germany office.

I thought Esther's idea of a pastry/decorating tool was interesting and I am going to try that.

Tracy, I'm sorry but my husband forgot where he bought it ... we tried to retrace his 'journey' a couple of days after he brought it home but we could not find another in any of the places he remembered being --- so I'm afraid I can't help you!

All of your suggestions and ideas were helpful and I enjoyed reading them all ! Thank you so much for making my day !!

*************************************************************************************

I just finished reading a book where the author remembers a conversation

she had in a Middle East home.

The women gathered there were eagerly offering advice to a young bride.

One older woman said... "Ohh.. absolutely necessary is for you to have a Motkhenna."

The author, not familiar with that Arabic word asked what a Motkhenna was.

The older woman looked her askance!

"You do not know what a Motkhenna is ?"

and getting one from the kitchen she explained ....

"A Motkhenna is important in the kitchen. You can grind wheat or corn for cakes and bread. And you can grind vegetables and tomatoes for sauces. It is 'daruri' (essential) for every wife's kitchen!"

Smiling politely, the author agreeed to make sure she looked for one next time she was shopping.

How could she describe her high-powered food processor to a woman who thought her ill-equipped without a stone grinding slab in her kitchen?

****

We recognize that almost as important as as a well stocked pantry, are the appliances and utensils that make our kitchen user friendly.

Some time ago ... my pastry blender broke and I noted a request for another on the shopping list I handed my husband.

Thinking that there must be a pastry blender better than the one I'd broken, he came home with a strange utensil that I had no idea what it was.

No one I have asked has had any idea either !

Now .. I love a good handy kitchen utensil ... but what do you do with a perfect good utensil for which you have no use ??

So, I have pictured my utensil in the above photo .. and throw out a challenge!

Can anyone solve this mystery for me ? PLEASE?

Surely someone out there must know what it is for !!

Bread for the Journey

2012-01-22T04:00:00.000-08:00

In the past week or two I've been going through boxes in our crawl space.

We've lived in the same house for almost 36 years and things have accumulated down there.

It was time to review, reduce and recycle.

As I was rooting through the boxes, I came across a number of Bibles:

our first Bibles, presented to us by our parents when we were still very young,

his parents' family Bible, his mom's Living Bible,

a German Bible published in the early 1900's plus several more.

Seeing all these Bibles reminded me of the importance of this Book in my walk with God.

The next morning in Church, the speaker told a story that challenged me.

A missionary shared Jesus with a man who was a Shaman in his home village in Laos.

The Shaman prayed to receive Christ but the missionary had to leave that same day.

So he asked the missionary - "What do I do now?"

The missionary asked him if he could read. Hearing a "yes", he gave him a Bible.

"Start reading in John", he said, "and do it."

He did, and 2 years later when the missionary met this man again,

he had led 800 people in his village to Christ.

That is the Christian walk in a nutshell:

Pick up God's Word.

Read it and Do it!

Do not merely listen to the Word... Do what it says.

James 1:22

White Chili

2012-01-21T04:00:00.000-08:00

This is a tasty chili that will feed a crowd. Plan ahead because you need to soak the beans.

Ingredients:
1 pound Great Northern white beans, rinsed and picked over
2 pounds chicken breasts (2 large half breasts are about 2 pounds)
1 Tablespoon Vegetable Oil
2 cups onions, chopped
4 medium garlic cloves, minced
2 – 4oz. cans chopped mild green chiles
2 tbsp. chili powder
1-1/2 tsp. each of cumin, and dried oregano leaves
1/2 tsp. garlic powder
1/4 tsp. cayenne
salt and pepper to taste
8 cups chicken stock
3 cups Monterey Jack cheese shredded and divided
sour cream
salsa
fresh cilantro leaves, chopped

* Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.
*Spread a little butter on the skin of each half breast of chicken and season it. Place on shallow pan and roast in 375 degree oven till cooked through. Let cool. Remove skin and bones and cut chicken into cubes.
* Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chiles, chili powder, cumin, oregano, garlic powder and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water or broth if necessary. (Can be prepared 1 day ahead. When you are ready to finish the chili cover and bring to a simmer before continuing.) Add chicken and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.
Of course it’s up to you which of these additional ingredients you add to your chili.
We also like to serve this with some warm cornbread.
Serves twelve to fourteen…

Ground Chocolate and Oat Cookies

2012-01-20T04:00:00.001-08:00

Cookies are always a good lunch box or afternoon coffee break treat. The grated chocolate bar and ground rolled oats in these cookies make them slightly different than regular chocolate chip cookies. The peanut butter is really good in these cookies, but can easily be replaced with soy butter or by replacing the 1/3 cup peanut butter with another 1/3 cup butter.

Ingredients:

1 cup butter, room temperature
1/3 cup peanut butter (see description above for substitutes)
1 cup white sugar
1 cup brown sugar
2 eggs
1 cups rolled oats, ground in blender
1 1/2 cups flour
1 tsp vanilla
1/2 tsp salt
1 1/2 tsp baking soda
1 regular size grated milk or dark chocolate bar, I used a Hershey bar

Method:

Cream together butter, peanut butter, sugars and eggs. Grind oats and add along with flour, vanilla, salt and baking soda. Mix well. Grate in chocolate bar and mix until just incorporated.
Drop onto lightly greased or parchment lines cookie sheets. Bake at 350º for 12 minutes.
Remove to cooling rack immediately.

Italian Sausage, Potato and Kale Soup

2012-01-19T04:00:00.000-08:00

This is one of our favorite restaurant soups.

Once I developed a recipe we loved...my beloved said. ..."well there is another thing that we don't need to go out to eat." Almost anything you can find in a restaurant can be duplicated and often it ends up being tastier than the original.

If you like spicy food...give this one a try.

If you want to tone down the heat of the soup..simply use mild Italian Sausage.

Another option is to add the crisp fried bacon to the crumbled fried sausage.

Either way...we like it.

Makes 4-6 servings.

1 lb / 450 grams bulk Hot Italian Sausage (remove casings if bulk is not available)
1 large onion
3 large cloves garlic
1 pound small yellow potatoes (they will keep their shape in the soup)
6 cups low sodium chicken broth
1 red bell pepper
1 bunch kale to make 5 cups
1 cup evaporated milk
Italian cheese for topping (optional)
4 slices crumbled crisp fried bacon (optional)

Add the Hot Italian Sausage to a large pot over medium heat and scramble fry until browned. Use a stiff egg lifter to chop it apart to form small crumbles.
Remove from heat and put the sausage and bacon into a colander over a bowl. Allow to drain well and then discard the fat.
Chop the onion and mince the garlic and fry in the same pot which has a bit of drippings from the sausage over medium heat until the onion is translucent.
Add the sausage back to the pot.
Scrub the potatoes and slice them with the skin on. Add the potatoes and chicken broth and bring to a boil. Turn down the heat and simmer for 20 minutes.
Slice the pepper into small pieces and break the kale into bite sized pieces. Add to the soup and simmer 10 minutes.
Add the evaporated milk and heat through.
Garnish with Italian Cheese, crumbled crisp bacon and serve with crusty bread.

Guess what? One of our own is celebrating a milestone birthday today! Happy Birthday Judy.

Why don't you go over to Judy's Front Porch blog and wish her a wonderful day. I've already been there and she doesn't appear to be home...so better still write a note and she'll find it when she returns!

Bread Pudding with Warm Vanilla Sauce

2012-01-18T04:00:00.001-08:00

On new years day I make new years cookies, which us Mennonites call portzelky.

I'm always happy when there are some left over portzelky for making bread pudding. Thick sliced day or two old raisin bread works well in this recipe, and since it's not deep fried like portzelky, the bread would be a healthier choice. This is most definitely a comfort food and not to be eaten after a big meal.

Ingredients:

4 cups portzelky or raisin bread, cubed
2 cups milk
1/3 cup butter, melted
1/4 cup sugar
2 eggs, well beaten
1/2 tsp cinnamon
1 tsp vanilla

Method:

Cube bread and place in a well greased souffle or deep dish casserole dish.
In microwave or on the stove top heat milk and butter together just until butter melts.
Stir in sugar.
Beat eggs and add to milk mixture. Stir in cinnamon and vanilla. Pour over bread cubes.
Bake in pre-heated 370º oven for 30 minutes. Lower heat to 350º and bake another 20-30 minutes. During the last 20-30 minutes you may want to loosely lay a piece of foil over the top if it is getting too dark.
Allow to sit for 10-15 minutes before serving. This helps the pudding to set.

Warm Vanilla Sauce

1/2 cup cream
3/4 cup brown sugar
2 tbsp white sugar
1 tbsp vanilla
pinch salt

In a small sauce pan stir together first 3 ingredients. Set over medium heat stirring constantly until mixture bubbles and sugars are dissolved. The sauce will thicken in about 3-4 minutes. Remove from heat and add vanilla and a pinch of salt.

Serve warm over warm bread pudding. Ice cream is a nice choice for a topping as well.

Skillet Steak Dinner

2012-01-17T04:00:00.001-08:00

Steak tenders smothered with tomatoes, peppers, onions and mushrooms...and served on a bed of noodles. That's my idea of a perfect winter comfort meal. I made noodles for the first time recently....just like my mother-in-law used to. I decided to make a skillet steak to go with the noodles...just like my mother-in-law used to as well. Good meals make for good memories!

Ingredients:

2 lbs. sirloin steak
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
1 can diced tomatoes (19 oz. / 540 ml)
1 can mushroom soup (14 oz. / 398 ml)
2 tablespoons soy sauce
2 tablespoons molasses * (optional)
1/2 onion, coarsely chopped
1 sweet pepper (green, red or yellow) julienned
1 can sliced mushrooms (14 oz. / 398 ml)
1/2 teaspoon salt
1/8 teaspoon pepper

Method:

Cut steak into serving size pieces.
Combine flour, salt and pepper.
Dredge steak in flour...and pound each piece.
Heat oil in large skillet on medium heat.
Brown meat well on all sides.
Add diced tomatoes.
Cover tightly and simmer for 1 hour.
Add remaining ingredients, stirring to mix well.
Cover tightly and simmer 30 minutes longer.
Serve on a bed of noodles or rice.

* I'm sure the molasses could be left out, but it adds a nice flavour.

Apple Pear Salad

2012-01-16T04:00:00.000-08:00

I got this salad idea from my friend Verna.

The dressing is especially good although I've reduced the sugar a bit for less sweetness.

The picture was taken in the summertime when I'd substituted a nectarine for the pear.

Salad:

1 head romaine lettuce
1 unpeeled apple, (Gala or Fuji)
1 unpeeled pear - use your favourite variety
1/2 cup dried cranberries
1/2 cup coarsely chopped cashews
1 cup swiss cheese, or use 1/2 cup swiss and 1/2 cup cheddar

Dressing:

1/3 cup sugar
1/3 cup cider vinegar
2 tablespoons lemon juice
2 tablespoons finely chopped onion
1/2 tsp salt
2/3 cup vegetable oil
2 teaspoons poppy seeds

Make dressing: Combine all ingredients in a salad dressing shaker or in a blender.
Mix well and set aside.
Wash Romaine lettuce and tear into bite sized pieces
Core and cut apple and pear into small pieces
Place salad ingredients into a large salad bowl, keeping back 2 tablespoons each of the shredded cheese and cashews.
Shake dressings once more and drizzle over salad.
Garnish with reserved cheese and cashews and serve immediately.

Serves 8

Bread for the Journey

2012-01-15T04:00:00.001-08:00

This is not a recipe I am sharing today..the photo does fit into my story though.

"What would you do if Jesus came to spend some time with you?" I heard this song playing on the radio today, a song from long ago, it caught my attention..'what would I do?'
-would I serve him a delicious meal plated up beautifully like the photo above?
-would I place my opened Bible on the coffee table to a favorite passage and honestly say I had been reading His book faithfully and doing what it teaches?
-would I re-arrange my shedule and take time to sit and listen to Him?
Of course I would want to do all this and more, to give Him my best. I would also want Him to know that I would strive to be more attentive to the needs of others, reaching out a helping hand when needed.
This is my prayer then, that I will be obedient to do God's will. To live my life in such a way that I would not be ashamed to 'have Jesus come to spend some time with me.'

Matthew 25: 40
..... 'I tell you the truth, whatever you did for one of the least of these brothers of mine, you did for me.'

Cheesey Scalloped Carrots

2012-01-14T04:00:00.000-08:00

This is such a good casserole to bring to a potluck dinner. It is an excellent vegetable side dish that rounds up all the other dishes at a potluck together nicely.

I just have to share this recipe that I got from my friend Sandi. It was a big hit at our Bible Study Potluck Dinner. (Today is Sandi's birthday, help me wish her a Happy Birthday!)

8 cups of sliced carrots
1/4 cup of butter or margarine
1/2 cup of chopped onion
1/4 cup of flour
1/2 teaspoon celery salt
1/4 teaspoon paprika
2 teaspoon prepared mustard
2 cups of milk
2 cups of grated low fat sharp cheddar cheese
salt and pepper to taste
1/2 cup of crushed garlic croutons or equal amount of bread crumbs
2 tablespoons melted margarine

Cook carrots in salted boiling water until tender.
Drain.
Melt a 1/4 cup of butter in a separate sauce pan.
Add onion and cook until clear and soft.
Mix in the flour, salt, pepper, and celery salt
Stir in mustard and milk until it boils and thickens.
In a 9x13 inch pan, layer half of the carrots, half of the grated cheese, and another layer of carrots and grated cheese.
Pour over all of the sauce.
Top with bread crumbs and melted butter, adding garlic to taste, or use crushed croutons.
Bake uncovered at 350 for 25-30 minutes until browned and heated through.
Serves 8-10

Brunch Pie

2012-01-13T04:00:00.001-08:00

A hearty breakfast, a luncheon or dinner dish . . . you choose. Add fruit or a salad and call it done.

Ingredients:

2 Tbsp butter
2 cups frozen hash browns
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery salt
1 cup sliced fresh mushrooms
1/2 cup chopped red pepper
1/4 cup chopped green onion
1 cup shredded cheese
1/4 cup cooked, crumbled bacon
6 eggs
3/4 cup milk

Method:

In frying pan, melt butter and cook hash browns about 5 minutes. Sprinkle with salt, pepper and celery salt.
Spread into greased pie plate and top with mushrooms, red pepper, onion, cheese and bacon.
Whisk together eggs and milk and pour on top.
Bake at 350 F for 30 minutes.

Squash and Leek Casserole

2012-01-12T06:32:00.000-08:00

I saw a recipe for a squash casserole just before Christmas that I thought I'd like to try.

However, by the time the casserole made it into the oven it was completely different than the recipe that had caught my interest.

I've made my version twice now but the second time I roasting the squash instead of boiling it which added even more flavour.

Everyone enjoyed it at the New Year's Poltluck we attended

so I'm sharing the recipe with all of you.

1 large butternut squash
1-2 tablespoons olive oil
salt and pepper
2 carrots coarsely grated
2-3 large leeks (1 1/2 cups thinly sliced)
1 tablespoon butter
1 tablespoon olive oil
1 bunch fresh sage leaves

Sauce*

3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk or light cream
1 envelope chicken boullion
1/4 cup white wine
salt to taste
generous sprinkle of seasoned pepper ( like Montreal steak spice)
sage - 1/4 teaspoon dry or a small handful juliened fresh sage

Topping:

1 cup fresh bread crumbs
1/2 cup crushed cracker crumbs (I used Vinta crackers)
1/4 cup melted butter
1/4 tsp. dry sage

Cut off top and bottom end of squash.
Using a potato peeler, peel squash.
Cut squash in half, scoop out and discard seeds and stringy bits with a spoon.
Cut squash into 1 inch cubes.
Toss with olive oil, salt and pepper
Cover a baking sheet with parchment paper, turn squash onto pan and roast for 15 minutes at 400 º oven or until squash is just barely fork tender. Do not over bake as the squash will be too soft otherwise.
Cook grated carrots until barely tender and drain.
Prepare leeks. Cut each leek lengthwise (not all the way through) and hold under running water to wash out any sand.
Place leeks on cutting board and cut into halves. Slice thinly into 1/2 circles.Discard dark green ends.
Wash sage and cut into thin julienne pieces.
In a frying pan, heat butter and oil and add sliced leeks and about 1/3 cup fresh sage.
Saute' at medium high heat until tender and just starting to brown, stirring frequently.
Meanwhile, start sauce.
Melt butter in microwavable bowl and add flour. Mix well.
Add milk, a little at a time, stirring well with a whisk.
Microwave on high for 1-2 minutes at a time, whisking well after each interval.
When sauce is thick, add boullion, sage and white wine, whisking well.
Season with salt and seasoned pepper to taste.
Place squash, carrots and leeks into a glass or ceramic 9x13" pan and pour sauce over. Gently fold ingredients together until mixed.
For topping, mix crumbs and butter with seasonings and sprinkle over squash.
Bake at 350º for 30 minutes or until casserole bubbles.
Serves 8.

* The original recipe called for cream of chicken soup and sour cream as the sauce so you can use that if you are short of time.

Lemon Pull-Apart

2012-01-11T04:00:00.000-08:00

These lemon pull aparts are easy to make and are a satisfying snack for that afternoon coffee break or a great addition to your brunch menu. You use a biscuit dough for this recipe and it doesn't take very long to put together.
Ingredients for the biscuits:

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
2 eggs
Buttermilk

Mix flour, baking powder and salt in a bowl.
Using a pastry blender cut butter into the dry ingredients.
Crack eggs into a cup, add enough buttermilk to fill up 1 cup. Lightly mix eggs and buttermilk with a fork.
Pour into bowl with dry ingredients.
Mix only until flour is incorporated, handle as little as possible to make light biscuits. The dough will be sticky and in order to roll into balls you might need to add a wee bit of flour. The dough should still be slightly sticky.
Take pieces of dough and roll into 17 balls.
Roll each ball into following mixture:

1/2 cup sugar
1/2 cup chopped nuts, I used pecans
2 tablespoons butter, melted
2 teaspoons grated lemon peel

Combine ingredients and roll the balls of dough in this mixture.
Place in a greased 9" round pie pan.
Bake at 400º for 20 to 25 minutes until golden brown.
Invert immediately on a plate.
Cool slightly and drizzle with glaze:

Glaze:
1 cup icing sugar
2 tablespoons lemon juice

Green Beans and Carrots

2012-01-10T04:00:00.000-08:00

Here's a quick vegetable idea I got from my sister's daughter in law Ingrid.

Summer Savoury is the secret to the wonderful flavour of this simple side dish.

Adjust the amounts of vegetables to number of guests you are serving.

One thing to remember when cooking any vegetables is to not over cook them.

Ingredients:

carrots, cut into sticks
fresh green beans
1-2 sprigs fresh or dried Summer Savoury
1 small onion, diced
2 tbsp butter
1/2 tsp salt

Method:

Cut carrots into sticks and place in a pot with water and 1/2 tsp salt
Place fresh green beans in another pot along with the Summer Savoury. Add water to cover about 1/2 the beans.
Bring both pots to a boil. Carrots are good boiled till done, but you want to steam the beans until they are fork tender. You do not want either of the veggies over cooked and mushy.
While the veggies are cooking in a small fry pan saute onions in the butter.
Drain veggies well and remove Summer Savoury. Toss veggies together with the sauteed onions. Serve immediately.

Creamy Cheesecake

2012-01-09T04:00:00.000-08:00

This cheesecake has a surprise in the crust and a subtle almond flavor that makes it different than a basic cheesecake. It is creamy just like it's title says.

Creamy Cheesecake:
Crust:
2 Cups finely ground graham crackers
1/2 teaspoon ground cinnamon
1/4 Cup walnuts (chopped)
1/2 Cup butter, melted
Filling:
2 (8 ounce) blocks cream cheese, at room temperature
1 cup sugar
1/4 teaspoon salt
3 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
1-16oz. & 1-8oz. carton of sour cream

Crumb Crust: In a mixing bowl, combine crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 10-inch springform pan with non-stick spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

Filling: In a large bowl of a mixer, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar & salt and beat until creamy, 1 to 2 minutes. Scrape down sides of bowl and the beaters during process. Add the eggs, 1 at a time, and continue to beat until combined. Stir in the vanilla & almond extract. Blend in the sourcream. The batter should be well mixed but not overbeaten. (Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling). Pour filling into crust-lined pan and smooth with a spatula.

Water Bath: If you choose to use the water bath method of baking you have a better chance of having a crack free cheesecake. Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seaping into the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake in a preheated 350 degree oven for 40 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overbake! Do not insert toothpick or anything in cake’s center, this will cause a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in refrigerator, loosely covered, for at least 4 hours to set up. Remove from springform pan and transfer to cake plate. Cut and serve.

This cheesecake does not need a topping but if you want to add color you can add a topping. Blueberry, Raspberry, or Strawberry would be nice. You can use the canned prepared pie fillings or make your own.
Enjoy
Note: Ovens vary, if this temp. and time doesn’t work for you try 325 degrees for 45 minutes.

Bread for the Journey

2012-01-08T04:00:00.001-08:00

One of the simple things in life that I keep giving thanks for is a private, hot shower. Maybe I’ve read too many books about hostages or inmates who don’t have this convenience, not to mention the children I saw floating on shacks along the banks of the muddy rivers in Indonesia. I don’t know about you, but it makes me appreciate something I would not want to live without. There is nothing like soap and clean, warm water after working up a sweat or getting chilled while walking in the rain . . . and the wonderful feeling of being clean again.

There is another kind of feeling clean that is even better. I can hardly live with myself when I know I’ve grieved the heart of God. What I mean by that is that sin strains relationships and keeps us from experiencing peace.
So, on a spiritual level, I need cleansing and refreshing.

In Psalm 51:7, 10 it says,
“. . . wash me and I will be whiter than snow. . . Create in me a pure heart, O God, and renew a steadfast spirit within me.”

And in Psalm 32:1

“Oh what joy for those whose disobedience is forgiven, whose sin is put out of sight.”

Being forgiven by God and those we have wronged is the best kind of feeling clean. Sometimes I wonder why it takes me so long to humble myself to ask forgiveness, when there is nothing quite as wonderful as a restored relationship.

Let us not drag along our sack of unforgiven sins into the New Year, but rather leave them at the cross and allow the blood of Jesus to wash us white as snow.

This is the way to a truly Happy New Year.

Turkey Chow Mein

2012-01-07T04:00:00.000-08:00

Chow Mein is a great way to use up leftover meat and well worth keeping a few staple items in your pantry. This recipe is quick to put together and can easily be doubled or tripled for a crowd. You can have dinner on the table in 30 minutes and that includes chopping vegetables.

6 oz /170 gram package steam fried noodles boiled according to package instructions
2 tablespoons oil
1 medium onion sliced
1 cup celery sliced
2 cups sliced cabbage (use bagged coleslaw mix to save a bit of time)
1 red bell pepper julienned
2 medium carrots julienned
1 cup snap peas sliced
1 can mushroom soup
2 tablespoons soy sauce
2 -3 cups leftover julienned turkey or chicken or pork
1/2 cup chopped green onions

Boil the water for the noodles while you slice and prepare your vegetables. Once the water is boiling, salt it and cook the noodles and drain and set aside in a colander.
Heat the oil over medium heat and add the onion first. Allow to fry for a minute or two and then add all the vegetables except for the snap peas and green onions.
Stir fry until the vegetables are tender.
Add the mushroom soup and soy sauce and meat and heat through.
Add the snap peas and noodles and bring to a simmer.
Garnish with green onions and serve.

Serves 4

Crispy Jumble Cookies

2012-01-06T04:00:00.001-08:00

Now that the Christmas baking has disappeared...it might be time for some extraordinary ordinary cookies! My grandson loves to bake cookies when he comes to visit...and they all must include chocolate chips. Here's an old favorite that I pulled out of the archives...one that my children would remember from their lunch boxes of years gone by.

Ingredients:

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Rice Krispies or Special K cereal
1 cup semi-sweet chocolate chips
1 cup chopped nuts, optional

Method:

Beat butter and sugar together until well blended.
Add egg and vanilla and beat until smooth.
Combine flour, soda and salt.
Add to creamed sugar mixture and mix until combined.
Stir in rice cereal and chocolate chips (and nuts).
Drop by tablespoon onto parchment lined cookie sheets.
Bake at 350° F for 10-12 minutes...or until lightly browned.
Allow to cool for several minutes, and then transfer cookies to wire rack to cool completely. Or better still...eat them warm!
Yield: about 2 1/2 dozen cookies.

Turkey Quesadilla's with Cranberry Sauce

2012-01-05T04:00:00.000-08:00

What should I make with these leftovers?

I'm sure we all have some in the refrigerator that were not eaten during Christmas.

Soups, casseroles and sandwiches are all good choices for using them up.

A tortilla shell filled with turkey, chopped up veggies, and cheese makes a quick and satisfying lunch.

Treat your taste buds to a bit of savoury and sweet by topping this quesadilla with cranberry sauce.

Ingredients: feeds 2-3

4 tortilla shells
2 cups chopped left over turkey
2 cups Monterrey jack cheese, grated
2 tbsp diced chilies
4 tbsp your favourite salsa
red pepper, yellow pepper, red onion, chopped fine to make a total of 1 cup
butter

Method:

Chop up meat and veggies. Grate cheese.
Lightly spread one side of 2 of the tortilla shells with butter. Lay butter side down on grill.
Top each tortilla with cheese, saving half the cheese.
Stir together the salsa, chilies, meat and veggies. Divide between the two tortillas over the cheese.
Top each with the remaining cheese.
Butter one side of the two remaining shells and place butter side up on top of the mixture.
Turn grill to medium heat. Grilling a little bit lower will ensure the ingredients inside the quesadilla get really hot while browning the outside evenly to a nice crispy exterior.
To serve top with cranberry sauce for a sweet finish, or sour cream and salsa for a bit more spice.

Nutty Fruit-Filled Muffins

2012-01-04T04:00:00.000-08:00

On a recent trip down the baking aisle I noticed some parchment paper cups. I had never seen them before. I just want to say that these take the guesswork out of muffin baking. Cupcakes are a no brainer . . . you use paper cups. But muffins are always a guess. I like the way they look without the paper, but I don't want to chance having to pry them out of the pan. For this reason parchment paper cups are great to use for butter tarts and muffins that can leave behind a sugary or fruity mess. The following recipe comes from my friend, Karin, shared during the days when we would get together for coffee and play dates with our kids.

Ingredients:

2 cups flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 eggs, beaten
1/2 cup milk
1/2 cup butter, melted (or oil)
jam filling

Streusel

1/4 cups nuts
3 Tbsp flour
3 Tbsp sugar
3 Tbsp butter, room temp
1/4 tsp nutmeg

Method:

Prepare muffin tins and pre-heat oven to 400 F.
Combine streusel ingredients, using a pastry blender to make a crumb mixture. Chill.
In a mixing bowl, combine dry ingredients.
In a separate small bowl, combine eggs, milk and melted butter, then stir into dry ingredients.
Fill each muffin tin with about a tablespoon of batter, making a small indentation.
Place a teaspoon of jam on each center and cover with the rest of the batter.
Sprinkle with crumb mixture.
Bake for 20 - 25 min.

Apple and Cabbage Cole Slaw

2012-01-03T04:00:00.000-08:00

This is a quick and easy salad to put together and tasty enough for everyday or serving company. A bag of Cole Slaw mix is the secret.

1 bag of Cole Slaw mix
1/4 cup of finely chopped red onion
1/2 cup of plumped raisins (soaked in hot water and drained)
1 large apple chopped with the peel left on
1/2 cup of toasted slivered almonds
3/4 cup of light mayonnaise
1/4 cup of sugar
2-3 tablespoons of vinegar

Combine the Cole Slaw mix with the onion, apples and raisins.
Combine the Mayonnaise, sugar, vinegar.
Pour over Cole Slaw mixture, and sprinkle with almonds.

Cranberry Orange Bars with Almonds

2012-01-02T04:00:00.001-08:00

The orange and cranberry add a fresh twist

to this variation of Butter Tart Bars.

Base:

· 2 cups flour
· 1 cup butter
· 1 cup granulated sugar

Topping:

· 1-2 cups Dried cranberries, slightly chopped
· 4 eggs
· 2 cups brown sugar
· ¼ cup flour
· 1 teaspoon baking powder
· 1 teaspoon vanilla
· 1/8 teaspoon salt
· zest from one orange
· ¾- 1 cup whole, unblanched almonds, coarsely chopped

For the base, cut butter into flour and sugar until crumbly.
Press into 15 x10 inch pan.
Bake for 15 minutes at 350º.
Remove from oven and sprinkle chopped cranberries over crust.
For Topping, place all ingredients except almonds in a bowl.
Beat with a spoon until well blended.
Pour over base and sprinkle with chopped almonds.
Bake for 20 to 25 minutes at 350º.
Let cool for 10 minutes and then cut while still warm with a knife or bench scraper dipped in hot water.

These bars freeze very well.

Bread for the Journey

2012-01-01T03:30:00.000-08:00

When I slice a loaf of bread I am always struck by the fact that once sliced a loaf of bread can never be whole again .

I feel some sense of contrition that my deliberate action

has irretrievably changed something whole and beautiful!

And yet the popular saying ... "Greatest thing since sliced bread!"

makes the sliced loaf of bread a standard

by which all other inventions measure their value!

Why ?

Because until the loaf of bread is 'sliced' it is useless...

It is only when it is broken into 'pieces' that it can fulfil the original purpose of the loaf...

to feed and nourish those who partake of it.

***

For all of us as we look back over the past year,

it is sliced into memories of seasons, experiences and events-

These slices have affected us, emotionally, physically, and mentally-

some filled us with joy , some with sorrow or despair.

We have God's promise that if we trust Him He will

work the slices of 2011 together for our good ...

growing us in wisdom and strength and faith.

The year before us

2012

is a whole loaf ..... it has not yet been sliced

We know not how the knife of time,

will slice the 'loaf' of this new year,

but God already knows

and we can safely put our trust in Him

that He will provide all that we will need !

*******

"Blessed be the Lord, who DAILY loads us with benefits!"

Psalm 68:19

******

We, the girls of MGCC,

wish you a very Happy New Year ...

May all your 2012 'slices' be loaded with the sweetness of God's love!

Portzelky ~ New Years Cookies

2011-12-31T04:00:00.001-08:00

This is a recipe repost from several years ago but I think it is worth a reminder today that tomorrow is the day to heat up a pot of oil, make a batch of raisin fritter batter and call your friends and family over to celebrate a new beginning to the new year.
Every year we open up our shop to our extended family. I use a campstove to heat the oil and ask everyone else to bring something savoury to share for a late afternoon meal after the little ones have napped.

Here is Anneliese's recipe. Pick one and begin a wonderful tradition in your home.

2 tablespoons yeast
1/2 cup warm water
1 teaspoon sugar
1/2 cup sugar
5 beaten eggs
1/4 cup melted cooled butter
2 1/2 cups warm milk
1 1/2 teaspoon salt
4-6 cups raisins (or you can eliminate the raisins all together as some prefer them plain)
7 cups flour
additional sugar for dipping or rolling while still warm

Sprinkle the yeast and 1 teaspoon sugar over the warm water in a large bowl.
Let the yeast mixture sit until it becomes foamy.
Add the sugar, beaten eggs, melted cooled butter, warm milk and salt and stir together really well.
Add the raisins and 4 cups of flour and beat hard with a wooden spoon.
Stir in the remainder of the flour and cover with a lid or plastic wrap and allow to double for about an hour.
Heat the oil to 375 and using two tablespoons drop spoons of batter into the oil. When cooked on one side, they will naturally turn over. Test the first few with a toothpick to be sure they are cooked in the center. If they are not quite cooked in the middle, try making them slightly smaller. Do not overcrowd your pot. (see photo)
Once evenly browned, remove them using a slotted spoon to paper towel.
You can roll them immediately in sugar or allow everyone to have their own technique for dipping into sugar while eating them. If you want to freeze the leftovers, roll them in sugar first.

This has been a wonderful year for the Mennonite Girls Can Cook. We are overwhelmed with gratitude for the opportunity this blog has allowed us. Without all of you who support us we wouldn't have a reason to post our recipes here or have a book that we can use to fund raise for feeding hungry children. We are so blessed by your friendship and we pray that we will continue to be a blessing to you through sharing what God has given us in our faith and heritage.

From all of us at MGCC . ..may you have blessed new year!

Ham and Spinach Pie

2011-12-30T04:00:00.002-08:00

This is a delicious Pie that can be served for brunch or supper. The colorful layers let you see all the goodness that goes into this pie. Serve with a fresh Fruit or green Salad.

enough pie crust for a two crust pie, homemade or store bought
6 slices of your favorite deli ham, sliced thinly, or 2 cups of diced ham
2 cups of low fat cheese, you can use whatever cheese you have on hand, try Swiss, Cheddar, Mozzarella, what ever you prefer
1/2 cup of finely chopped onion
1 clove of garlic minced
1/2 cup each of a red and green pepper for color
4 cups of fresh spinach*
4 eggs well beaten

Start with a unbaked pie shell and layer in the ham and cheese
Saute the onion, garlic and peppers til softened
Add the fresh spinach and cook long enough until the spinach wilts down, this only takes a few minutes.
Layer that onion and spinach mixture on the ham and cheese
Pour over 4 beaten eggs
Top with the second layer of pastry and brush the top with a bit of reserved egg to give it a deep color when baked.
Bake at 425 for 30 minutes or until golden brown.

*note- you can use frozen chopped spinach, thawed and squeezed dry

Fire Roasted Meat Lovers Pizza

2011-12-29T04:00:00.000-08:00

Most of us don't have a brick oven to bake our pizza's in. I have to ask....does anyone out there have a brick oven, or an old fashioned wood cook stove with an oven on one side? We used to go to a cabin in the interior of BC during the holiday. The cabins source of heat and cooking was an old cast iron cook stove. While Scot kept the stove at a constant heat on one side, I'd place a turkey into the oven cavity and we would enjoy the juiciest turkey. We made all our meals during those holidays in that stove, including fire roasted pizzas. I've often thought how neat it would be to look for an old stove like that and build it into an outdoor kitchen.

Our BBQ retired at the end of summer and we decided to replace our gas grill with a modern charcoal grill called The Big Green Egg.

My husband has been turning out the closest thing to fire roasted pizza's I've ever eaten.

Don't panic! If you didn't get a Big Green Egg for Christmas you can use your gas grill

and your oven will work too. I've used all three methods with success....but do try grilling your next pizza....it adds another element of flavour.

Ingredients for crust:

1 cup very warm water
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil
1 3/4 cup white flour
1/4 cup whole wheat flour
1 cup semolina flour

Method:

Stir together water, yeast and salt. Stir in the oil. Mix the flours together and then add to the liquid mixture.
If using a mixer, fit with dough hook and mix on low until dough comes together into a smooth ball. You can also just use your hands and knead it together until your dough is smooth. With either method you may need to add a little more flour. Your dough will be elastically smooth, but not really sticky. Pour a small amount of olive oil into your palm, pick up the dough ball and coat lightly, and then place back into the bowl and allow to rise about and hour.

Note: I often make my dough a day or two ahead of time. Just mix and put into an air tight container in the fridge. Take out, remove lid and leave on counter for an hour. It will rise nicely. Punch down when you are ready to put onto your pizza peel.

Ingredients for topping:

1/2 pound lean ground beef
1/4 pound ground hot Italian sausage
hot and mild pepperoni sticks, sliced thinly making one cup
1/2 cup red onion, diced
1 cup sliced mushrooms, optional
1/2 cup black olives, optional
1/3 cup red pepper, diced, optional
3/4 cup garlic and herb pizza sauce
1/3 cup grated Parmesan cheese
1 1/2 cups grated mozzarella cheese

Method:

In a large skillet fry together ground beef and Italian sausage. When it is about half way cooked add onions, mushrooms, olives and peppers. Continue to cook over medium heat. Add thinly sliced pepperoni sticks. Remove from heat. This can be made ahead of time or put onto the crust as soon as it's ready.

To assemble pizza using a pizza stone for all methods of cooking:

If you are using your BBQ, place the pizza stone right on the racks. Turn the gas grill on either side as you want to bake the pizza over direct heat. If you can, raise your rack to the highest level. When your grill is 400-450º your stone will be hot enough for baking. If you have 'The Egg' get your grill up to 500º If using your oven place your pizza stone in and heat oven to 450º.Once your heat source is at temperature your stone will be very hot and ready for you to slide your pizza on.

While your stone is heating in your heat source assemble your pizza on a pizza peel. If you don't have a peel, assemble pizza on the back side of a cookie sheet. Rub the flat service you are using with olive oil and sprinkle with corn meal.

Take your dough and in your hands or on a lightly greased counter top shape into a roughly round shell.

Place pizza dough onto your peel and press to extend it to the edges and flatten it out best you can. It may look rustic....I like it that way!

Spread with pizza sauce, Parmesan cheese, meat mixture and then top mozzarella cheese.

Working quickly open your heat source and slide the pizza onto the hot stone.

Close and allow pizza to bake. Check your pizza after 10 minutes. Over a gas grill you want to make sure the underside is not burning. If it is, you may want to turn off one side of your gas grill and bake for the last 10 minutes over indirect heat.

At about 20 minutes lift one corner of your pizza to check if it's done. Time may vary with the thickness you make your crust. We like a thinner crispy crust so sometimes I only use 1/2-3/4 of the pizza dough per pizza. If you like a thick pan style pizza crust, use all the dough for one pizza, making sure it is baked all the way through.

The pizza stone will be very hot. Leave the hot stone in your heat source and just slide pizza onto a pizza pan. Eat while it's hot!

Curry Mango Dip

2011-12-28T04:00:00.000-08:00

With New Year's just around the corner...here's an appetizer dish that might just fit into your menu plan. It's great to take along to a party...or to serve before an Asian style meal. It was given to me by a friend a few years ago...and I have served it on numerous occasions. It's Oriental...it's different...and it's good.

Ingredients:

250 ml / 8 oz. light cream cheese
2 Tablespoons sour cream
1 tablespoon curry powder
2/3 cups mango chutney
1/3 cup chopped green onions
1/3 cup golden raisins
1/3 cup pecans, chopped

Method:

Mix cream cheese, sour cream and curry powder together until well blended.
Spread over bottom of serving dish.
Spread mango chutney over cream cheese mixture.
Combine green onions, raisins and chopped pecans and sprinkle over chutney.
Serve with crackers.

Note ~ Mango chutney can be found in the 'Asian foods' section at the grocery store.

Brie in Puffed Pastry

2011-12-27T04:00:00.000-08:00

Brie in Puffed Pastry

This is a very simple dish to serve as an appetizer or dessert.

Ingredients:
1 whole Brie ( I used a 19.6 oz. round)
1 sheet of frozen puff pastry thawed
1/2- 1 cup chopped toasted nuts (pecans or walnuts)
1/2- 1 cup jam/preserves of your choice (I used a chipotle raspberry)
1 egg beaten with 1 Tbsp. water.
1 sheet of parchment paper
Bread or crackers to serve with the Brie.

Method:
Roll thawed sheet of puff pastry on a lightly floured surface to approx. 12-14 inches square. Spread chopped nuts in circle in center of pastry. Top the nuts with the jam/preserves. Place brie circle centered on the jam. At this stage you can use some of the pastry to cut out a decoration for the top. Fold up the edges of the pastry to cover the brie completely. Flip the Brie wrapped in pastry over. Add decoration if you like. Place the Brie on parchment lined baking sheet. Brush the pastry with beaten egg mixture. Bake in 400 degree oven for 20-30 minutes or until the pastry is golden brown.

Note: I prefer to scrape off some of the rind especially from the top where the jam and nuts will rest. I like the idea of the jam permeating the brie easier in the baking process. Although I didn’t have red grapes when I prepared my Brie but it would be a very nice accompaniment.

Oreo Frozen Dessert

2011-12-26T04:00:00.000-08:00

In Canada today, Boxing Day is a statutory holiday - a loved part of the Christmas holiday.

The name comes from the British practice of

"boxing up" Christmas gifts and food on the day after Christmas to give to the poor.

Growing up, we celebrated Christmas on Christmas Day with one side of the family and with the other side of the family on Boxing Day.

It meant 2 big meals back to back and lots of fun with cousins on both sides.

If that's the case in your family, you may need a quick dessert today.

This dessert is a breeze to make and tastes like Oreo ice cream.

If you make it in the morning you'll have a yummy dessert ready

for who ever comes to call on Boxing Day.

1 package cream filled Chocolate cookies cookies (I use Oreos)
1 pint heavy cream
1 teaspoon vanilla extract or 2 tablespoons Kahlua or other coffee flavoured liqueur

Break cookies into small pieces (kids love to help with this!)
Place 1 cup cookie pieces in bottom of glass 9x13" pan.
Whip cream, adding your choice of flavouring.
Whip till stiff peaks form. (you do not want to sweeten the cream as the cookies will provide enough sweetness.)
Fold remaining cookie pieces into cream.
Pile into prepared pan and smooth top.
Cover with foil and freeze for several hours or until firm.
Remove from freezer about 1/2 hour before serving (or you can serve it frozen) and cut into serving pieces.
Garnish with your choice of shaved chocolate, mini cookies, cherry pie filling or berries.

Bread for the Journey

2011-12-25T04:00:00.000-08:00

The beautiful story of Jesus birth resounds in chorus throughout the Christmas Season.

Today we are celebrating the birthday of Jesus.

He is the King of Kings and the Lord of Lords,

who humbly came to earth to be our Savior.

JOY JOY FOR CHRIST IS BORN!

Luke 2:11-20

"Today in the town of David a Savior has been born to you;

he is Christ the Lord.

This will be a sign to you: You will find a baby wrapped in cloths and

lying in a manger."

Suddenly a great company of the heavenly host appeared with the angel,

praising God and saying,

"Glory to God in the highest, and on earth peace to men

on whom his favor rests."

When the angels had left and gone into heaven, the shepherds said to one another,

"Let's go to Bethlehem and see this thing that has happened which the Lord

told us about."

So they hurried off and found Mary and Joseph, and the baby, lying in the manger.

When they had seen him, they spread the word concerning what had been told them about this child, and all who heard it were amazed at what the shepherds said to them.

But Mary treasured up all these things and pondered them in her heart.

The shepherds returned, glorifying and praising God for all the things they had

heard and seen, which were just as they had been told.

It is our prayer that you too are celebrating the joy of Jesus birth today.

Just as the shepherds did, we also want to spread this wonderful news.

A Savior is born...His name is Jesus.

From our hearts and home, we wish you a blessed Christmas.

Lovella, Anneliese, Judy, Betty, Bev, Charlotte, Ellen, Julie, Marg, Kathy

Holiday Morning French Toast With Buttermilk Syrup

2011-12-24T04:00:00.000-08:00

This recipe was passed on to me by a wonderful cook in my husband's extended family.

Make it the night before and pop it in the oven when you get up in the morning.

The buttermilk syrup is wonderful and a nice option to the usual pancake syrup.

1 cup brown sugar
1/2 cup butter, melted
1 teaspoon cinnamon (1st amount)
3 tart apples, cored and thinly sliced (it's fine to leave the apples unpeeled)
1/2 cup dried cranberries
1 loaf French Bread cut into 1 inch thick slices
6 large eggs
1 1/2 cups milk
2 1/2 teaspoons vanilla
1 1 /2 teaspoons cinnamon (2nd amount)

Combine brown sugar, melted butter and 1 teaspoon cinnamon and spread evenly over the bottom of a 9"x 13" baking dish.
Distribute sliced apples and cranberries over the sugar and butter.
Arrange slices of bread over the fruit.
Beat eggs together with milk, vanilla and 1 1/2 teaspoons cinnamon until well blended.
Pour egg mixture evenly over bread, being sure all bread is soaked.
Cover and refrigerate 4 to 24 hours.
Cover with foil and bake at 375º for about 40 minutes.
Uncover and bake an additional 5-7 minutes.
Remove from oven and let rest for 5 minutes before serving.
Serve with Buttermilk Syrup. ( recipe follows)

Buttermilk Syrup:

1 1/4 cup sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons white corn syrup (the clear kind)
1 teaspoon baking soda
2 teaspoons vanilla

Place all ingredients except vanilla in a large saucepan.
Bring to a boil over low heat and boil for about 7 minutes. Be careful as this syrup will boil over quickly and make a real mess.
Remove from heat and add vanilla.

This syrup is delicious over any pancakes, waffles or French toast.

Light Gluten Free Biscuits

2011-12-23T00:01:00.000-08:00

Some weeks ago Colleen Wohlgemuth wrote me a sweet e-mail, and requested a recipe for baking powder biscuits. I had been thinking of working on a biscuit recipe that tasted good -- I didn't have one.

So I worked on it with different flours ... and I like the flavour and texture of this biscuit recipe.

You could of course dress it up for the holiday with adding shredded cheese or bacon bits or whatever you desire !

1/4 cup millet flour
1/3 gluten free oat flour
1/4 white corn flour
1/3 cup tapioca flour
3 tsp baking powder
1/2 tsp baking soda
1 tsp. sugar
1 tsp xanthan gum (or guar gum)
1/4 cup cold butter
1/3 cup milk
2 tbsp. sour cream
1 egg or 2 egg whites

Mix the flours together thoroughly with the other dry ingredients
Cut in the cold butter
Whisk together the egg, milk and sour cream
Stir the liquids gently and quickly into the dry mixture
Drop by tbsp onto greased cookie sheet
Bake at 400 degrees for 15-20 minutes

Enjoy warm from oven - or cold.

Layered Gelatin Salad

2011-12-22T04:00:00.000-08:00

A festive salad to serve at Christmas. This layered gelatin salad takes a bit of time to make but it will wow your family!

Ingredients:

1 small package cherry gelatin
1 small package lemon gelatin
1 small package orange gelatin
1 small package lime gelatin
4 cups boiling water, divided
2 1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups sour cream
2 teaspoons vanilla

Dissolve cherry gelatin in 1 cup boiling water. Add 1/2 cup cold water and stir till gelatin is dissolved.
Pour into a 13 x 9 x 2" pan that has been sprayed with cooking spray. Refrigerate till set, not firm.
In a small saucepan sprinkle unflavored gelatin into 1/2 cup of water, let sit for 1 minute.
Stir in the milk and sugar and cook over medium heat, stirring constantly until gelatin and sugar are dissolved.
Remove from heat, whisk in sour cream and vanilla until mixture is smooth and creamy.
Spoon 1 2/3 cup of this creamy gelatin over layer of the cherry gelatin that has set.
Chill until set but not firm.
Prepare the remaining gelatins as you did the cherry gelatin, alternating the layers of gelatin with the creamy gelatin mixture, allowing each one to set before adding the next layer.
Refrigerate for 7 to 8 hours.
Cut into small squares to serve.

Unbaked Cherry Cheese Cake

2011-12-21T04:00:00.000-08:00

Just last week Anneliese shared a post on Last Times! I think most of us could hardly read that post without a dry eye. Today I am sharing a recipe post, which I remember fondly when Helen, our MIL said that she would no longer be able to make her cherry cheese cake. I remembered this as our 'last' time, enjoying her specialty cake, and am still savoring those last bites.
So I visited with her this past month, and asked her permission to use her recipe, her pans and tools. She was more than delighted that I would consider keeping this Christmas recipe alive in our family. So I followed her recipe, as she described with full details each step, and realized that I could continue serving Helen's most delightful cheese cake. The beauty of this recipe is that you can make this in advance, a few days before your event. With a bit of optimism, we have been able to revive her recipe for our next Christmas gathering.

1 1/3 cup graham wafer crumbs
1/2 cup butter (melted).
250 grams cream cheese (room temperature)
1 cup icing sugar
1/2 cup finely chopped hazel nuts
1 cup whipping cream ( to be whipped)
2 tablespoons icing sugar
1/2 teaspoon vanilla
1 tablespoon vanilla instant pudding powder
540 ml (19oz.) cherry pie filling

Combine graham wafer crumbs and melted butter. Press onto the bottom of a 9" spring form pan.
Chill for 30 minutes
Combine cheese and icing sugar. Mix until blended and fluffy. Spread over graham wafer crumbs.
Sprinkle with hazelnuts
Beat whipping cream, icing sugar, vanilla, and then mix in pudding powder.
Spread over nuts.
Cover pan with saran wrap and chill several hours.
Spread cherry pie filling evenly over all.
Cover again and chill several hours or overnight.

Now you know why some of Helen's tools hold a high price. This orange lifter is called a Kuchenretter, made in Germany, which is a must in every kitchen. It lifts the cake with ease as it slides onto your platter.

I can guarantee you that there will never be a Last piece!

White Chocolate Apricot Biscotti

2011-12-20T04:00:00.001-08:00

Biscotti became rather popular in the local coffee shops a number of years ago and I still love this "Italian dunking cookie" with a good cup of coffee. If you prefer plain biscotti ( the way I got the recipe years ago) omit the orange juice and the last four ingredients, adding 1 cup ground almonds.

Ingredients:

3 eggs
1 cup sugar
3/4 cup vegetable oil
3 Tbsp frozen orange juice concentrate
1 tsp almond extract
3 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup coarsely chopped, toasted almonds
1 cup finely chopped dried apricots
3 squares Baker's white chocolate, chopped
3 squares Baker's white chocolate melted for drizzle (optional)

Method:

Mix first three ingredients with mixer, adding in the orange and almond extract.
Add combined flour, baking powder and salt, then the chocolate, nuts and apricots.
Stir until well mixed. Mixture will be sticky.
Spoon in two rows, side by side, on greased and floured cookie sheet.
With floured hands, shape into logs.
Bake at 350 F for 30 minutes.
Cool 5 - 10 minutes, then cut into diagonal slices.
Separate the slices and spread them out, cut side down, on cookie sheet/sheets.
Bake at 275 F for another 30 minutes, or until just slightly toasted underneath. Flip sides, in between, if desired.
Drizzle (or dip one end) with melted chocolate and allow to harden before storing.
Store in cookie jar or plastic bag in a dry, cool place. These keep a long time.

Dinner Fan Rolls

2011-12-19T04:00:00.000-08:00

My mom loved making these little fan rolls and lately I've been making them instead of Zwieback.

They are simple and your company will ask you how you did it.

It makes two dozen which is perfect for most dinner meals.

Once baked, they freeze really well to serve just thaw and reheat briefly.

2 cups warm water
1 heaping tablespoon dry yeast (or use instant and add it to 2 cups of the flour instead)
2 tablespoons honey
1 egg
1 teaspoon salt
1/4 cup melted lard (you can use any fat you want. ..my mom always used lard. It makes for a moist roll)
4 - 5 cups flour (you can substitute half whole wheat flour)
several tablespoons melted butter for spreading over dough

Mix together the warm water and honey and add the yeast unless you are using instant which you will add later. Let the yeast sit in the warm liquid about 5 minutes.
Add in the egg, salt and melted lard and beat together well.
Add 2 cups of flour and then another two cups of flour (this two cups would include the instant yeast).
Add additional flour to make the dough manageable. Knead 8 - 10 minutes until smooth.
If you use a kitchen machine, allow the dough to knead on slow until it comes away from the bowl.
Cover the dough in a large bowl and allow to rise for an hour.
Roll the dough into a large rectangle about 1/4 inch thick.
Spread melted butter over the dough and cut into 12 fairly even slices.
Using half the slices, lay one slice over the other and repeat with the remaining dough so that you have two stacks of dough.
Cut each stack into 12 pieces and lay them cut side up into greased muffin tins.
Allow to rise until double and then bake in a 375 oven for about 15 minutes or until golden brown.

Bread for the Journey

2011-12-18T04:00:00.002-08:00

JOY

Joy is a recurring theme and response to Jesus and what he has done for us. Look at the joy in these verses from the Bible. Take a moment to read through them.

Sing for joy and be glad, O daughter of Zion; for behold I am coming and I will dwell in your midst,” declares the LORD.
Zechariah 2:9-11
When they saw the star, they rejoiced exceedingly with great joy.
Matthew 2:9-11
You will have joy and gladness, and many will rejoice at his birth.
Luke 1:13-15
For behold, when the sound of your greeting reached my ears, the baby leaped in my womb for joy.
Luke 1:43-45
And the angel said to them, “Fear not, for behold, I bring you good news of great joy that will be for all the people.
Luke 2:9-11
Be glad in that day and leap for joy, for behold, your reward is great in heaven.
Luke 6:22-24
At that time Jesus, full of joy through the Holy Spirit, said, “I praise you, Father, Lord of heaven and earth, because you have hidden these things from the wise and learned, and revealed them to little children. Yes, Father, for this was your good pleasure.
Luke 10:20-22
In the same way, I tell you, there is joy in the presence of the angels of God over one sinner who repents.”
Luke 15:9-11
These things I have spoken to you so that My joy may be in you, and that your joy may be made full.
John 15:10-12
“I am coming to you now, but I say these things while I am still in the world, so that they may have the full measure of my joy within them.
John 17:12-14
And the disciples were continually filled with joy and with the Holy Spirit.
Acts 13:51-52
Be joyful in hope, patient in affliction, faithful in prayer.
Romans 12:11-13
Now may the God of hope fill you with all joy and peace in believing, so that you will abound in hope by the power of the Holy Spirit.
Romans 15:12-14
…fixing our eyes on Jesus, the author and perfecter of faith, who for the joy set before Him endured the cross, despising the shame, and has sat down at the right hand of the throne of God.
Hebrews 12:1-3
and though you have not seen Him, you love Him, and though you do not see Him now, but believe in Him, you greatly rejoice with joy inexpressible and full of glory,
1 Peter 1:7-9

Remember this Christmas season when you see a star, man made or God made, pause to rejoice.
When you see a babe think of our Savior and rejoice.
When you see gifts beautifully wrapped think of the very best gift of all we have been given from God through Jesus and rejoice.

REJOICE with the angels.
REJOICE with the shepherds.
REJOICE with Mary and Joseph.
REJOICE and again I say REJOICE!

Roasted Cornish Game Hens

2011-12-17T04:00:00.000-08:00

Thyme adds a wonderful flavour to these little hens.

Savoury mushroom stuffing and fresh cranberry sauce

compliment this holiday dinner party entree.

Ingredients: (serves 4)

2 Cornish game hens,
fresh thyme
salt
pepper
1 tbsp butter

Ingredients for stuffing:

1 cup coarsely chopped mushrooms
2 tbsp onion, finely chopped
1 tbsp celery, finely chopped
1/3 cup melted butter
1 tbsp fresh thyme leaves
2-3 grinds fresh black pepper
3/4 cup Panko bread crumbs

Ingredients for cranberry sauce:

3/4 cup orange juice
2/3 cups white sugar
1 tsp orange zest
1 350 bag fresh cranberries

Method:

Begin by making stuffing. Melt butter in a non stick fry pan. Add chopped vegetables and saute until onions are transparent. About 5 minutes. Add thyme and pepper. Remove from heat and stir in bread crumbs. Allow mixture to cool completely before stuffing hens.
Wash and pat dry hens inside and out. Paper towel works well for this.
Salt and pepper hens all around and place breast side up in a roasting pan.
Scoop cooled stuffing into the cavity of each hen. Do not pack it in. If there is left over stuffing, place it into a greased piece of foil and bake along side.
Melt the 1 tbsp of butter and drizzle over each hen. Strip thyme stems of leaves and sprinkle 1/2 tbsp fresh leaves over each hen. The butter will help them to stick to the skin. Tie the two little drum sticks together with kitchen twin to keep the hen from loosing it's shape and stuffing.
Bake covered in 400º oven for 30 minutes. Remove lid and bake another 30-40 minutes. To test insert an instant-read meat thermometer into the thigh of the hen, (not touching bone). It should read 180ºF.

Method for cranberry sauce:

In a small sauce pan stir together orange juice and sugar until sugar is mostly dissolved.
Add washed fresh cranberries. Over medium heat bring to a slow boil. The berries will begin to make a popping sound as they get hot. Reduce heat and continue to cook for 15 minutes.
Stir in orange zest. Serve warm.

To serve hens either plate the whole hen and allow guests to share at table, or remove stuffing, and using kitchen shears cut hen in half down the breast bone and divide between plates.

Serving suggestions: garlic mashed potatoes topped with a gravy of mushrooms cream and sherry.

To make this gravy saute sliced mushrooms in a tbsp of butter for about 8 minutes. Add 1 cup of cream and 2 tbsp cooking sherry. Salt and pepper to taste. Simmer for 10-15 minutes until mixture begins to reduce and thicken. Spoon a small amount over each serving of potatoes.

For vegetables try sugar glazed squash and brussel sprouts, which are not only healthy and delicious but add beautiful colour to your plate.

Garnish plates with fresh parsley, fresh thyme and a few shreds of orange zest.

Chocolate Almond Roca Slice

2011-12-16T04:00:00.000-08:00

Many years ago, a friend showed up at a Christmas party bearing a tray of these thin and tasty treats. She explained that she had no Christmas baking in her freezer...but this was one recipe she could whip up and bring on the spur of the moment. The almond roca squares were soon gone and she went home with an empty tray...but she left the recipe behind. I have made these many a Christmas since...though I am sure they would be good at any time of the year!

1 package graham wafers
1 1/2 cups sliced almonds
1 cup butter (the real thing)
1 cup brown sugar
1 1/2 cups chocolate chips

Line 11 x 17 inch bar pan with parchment paper.
Lay graham wafers in bar pan, cutting crackers to fit snugly.
Sprinkle with almonds and set aside.
Put butter and brown sugar in a saucepan, and bring to a boil while stirring.
Pour carefully over the almond/wafer base.
Place in a 350° F oven for 8-10 minutes, or until bubbly all over.
Remove from oven and sprinkle evenly with chocolate chips.
Let sit for a minute to melt the chocolate.
Then run tines of a fork through the chips to spread.
Cool to room temperature.
Place in freezer for 10-15 minutes to harden chocolate topping.
Invert the pan onto a cutting board, and cut between wafers with a sharp knife or pizza cutter.

Enjoy!

Pineapple Chiffon Pie

2011-12-15T04:00:00.000-08:00

This light and fruity pie can be made ahead and

is the perfect dessert after a heavy holiday meal.

It's also a great addition to a summer Barbeque.

For the crust:

1 cup graham cracker crumbs
1/2 cup medium shred coconut
3 tablespoons sugar
1/3 cup melted butter

For the filling:

1 8 oz. can crushed pineapple
water
1 envelope unflavored gelatin
1/3 cup sugar (first amount)
1 tablespoon lemon zest
1 tablespoon lemon juice
3 egg whites (if you are pregnant or have a compromised immune system or will serve this to children, it is recommended that you use pasteurized egg whites)
1/3 cup sugar (second amount)
1/2 pint heavy cream
1 tablespoon icing sugar
1/2 - 1 cup toasted coconut

For the Crust:

Mix all ingredients in a bowl until well blended.
Press into bottom and up sides of a 9 inch pie plate.
Refrigerate.

For the Filling:

Drain pineapple, reserving juice.
Place juice in measuring cup and add water to make 1 1/4 cups liquid.
Pour into medium sized saucepan.
Sprinkle gelatin over liquid and let stand to soften for about 2 or 3 minutes.
Add 1/3 cup sugar and stir over medium heat until gelatin is dissolved and mixture comes to a boil.
Pour into a medium sized bowl and add pineapple, lemon zest and juice, stirring to blend.
Refrigerate, stirring every 5 minutes or so until it begins to gel. The consistency should be similar to unbeaten egg whites.
In another bowl, beat egg whites until soft peaks form.
Add 1/3 cup sugar a little at a time, beating until stiff and glossy.
Add beaten egg whites to pineapple mixture, folding until white streaks disappear.
Refrigerate.
In another bowl, whip cream until stiff peaks form.
Remove 1 cup whipped cream and set aside for topping.
Add remaining whipped cream to pineapple/egg white mixture and continue folding until well mixed.
Pile pineapple mixture into prepared crust.
Add 1 tablespoon icing sugar to reserved 1 cup whipped cream, beat briefly.
Place in a piping bag with a large tip and pipe a circle of rosettes around edge of pie.
Pipe a few more in the center of the pie.
Sprinkle toasted coconut in center of pie and refrigerate for at least 2 hours.
Serves 8.

Chocolate Topping..Homemade 'Magic Shell'

2011-12-14T04:00:00.000-08:00

This is a quick and simple homemade treat to serve over ice cream and a lovely gift to give from your kitchen! I am already dreaming of all the different toppings I can make..maybe chocolate with jalepeno! I'll be back in summer with more ideas:)

Ingredients:

1 1/2 cups semi-sweet chocolate chips..or you can chop up your favorite chocolate
3 tablespoons butter or coconut oil
1/4 teaspoon vanilla

Method:

Melt chocolate chips and butter (or coconut oil) in microwave for 30 seconds. Stir and microwave another few seconds and stir again until chocolate chips are melted and mixture is smooth. You might need a few more seconds in the microwave but be careful it doesn't burn.
Add vanilla and stir till well blended.
Pour into a glass jar and cover with a lid, I used a jam jar, it's important to pour into a microwavable container.
You do not need to refrigerate as it will keep a few weeks in the pantry.
The next time you have a yearning for this delightful topping just reheat in the microwave (remember to remove the lid) for a few seconds till it's liquid again.
Spoon or drizzle over ice cream. It will form into a hard shell.
Yield: approx 1 cup

Russian Tea Cookies

2011-12-13T04:00:00.000-08:00

These cookies will melt in your mouth.

Russian Tea Cookies

1 C. butter
1/2 C. powdered sugar (icing sugar)
1 tsp. vanilla
2-1/2 cups sifted flour
1/4 tsp. salt
3/4 cup nuts, finely chopped

Cream butter and sugar. Add vanilla, flour, salt and nuts. Mix well. Form into small balls. Place on un-greased cookie sheet. If you want you can flatten them a bit. Bake at 400 F 12-15 minutes. While still warm roll in powdered sugar. After cool, roll again in powdered sugar. Yields approx. 4 dozen.

Beau Monde Bread Dip

2011-12-12T04:00:00.000-08:00

This is a really nice dip for a festive gathering. In our circle of friends it has become as popular as Spinach Dip.

1 cup mayonnaise
1 cup sour cream
1 tablespoon Beau Monde Seasoning (found in bulk food stores)
2 tablespoons chopped parsley
3 tablespoons minced dried onion
2 teaspoons dried dill weed
1 or 2 can of flakes of chicken (optional), or 2 cups of leftover chicken, I always put it in.

Combine all the ingredients together. Mix well, chill until serving. It is a good bread dip using french bread, pumpernickel, the choice is yours. It also works very well with chips and veggies (the best choice) as well.
I made this for a progressive supper and doubled the recipe, and there was not a lick left. When I doubled the recipe it served 12, but would easily serve more. I think we may have over done it a wee bit :)

Bread for the Journey

2011-12-11T04:00:00.002-08:00

Last Saturday morning I rushed around . ..

watching the clock. . .

timing out what had to be finished.

I was looking for the details to be perfect. .

special . . .

it mattered to me.

I had invited my beloved's mom... aunts and his cousin over for lunch.

They had requested that we get together so that I could sign a few books for them.

Their suggestion was a local restaurant.

I had agreed and then felt that a visit at home would be more conducive to conversation and relaxation.

OH. .the weekend seemed so busy already.

Did it matter if we met in a restaurant?

It did.

What I realized is that the rushing around to make a home special is not wrong when it is a gift of honoring guests. There are lots of moments where I can relax and reflect on what the Saviour coming to earth as a baby means to me. . .

but it is okay to have times of rushing around too in preparations.

I silently thanked the Lord for the opportunity to have these special ladies in our home. I felt they deserved to feel that an effort had been made on their behalf.

Instead of feeling stressed and frustrated . .

I felt peaceful . . knowing that it mattered. My motives were honest and God was okay with my rushing and hurrying.

They came.

We shared a simple meal together.

We looked at photos together.

We talked about family and those we missed.

As they left . ..

I knew that it had mattered and already looked forward to having them over again.

What good is a warm and comfortable bungalow if I don't open our door?

My desire was not to impress . ..

but rather to bless.

In the rush of it all . .

God prepared my heart.

I was reading in 2 Corinthians 9 this week and the last four verses struck me in a new way.

I leave you with the last verse.

"Thanks be to God for his indescribable gift."

2 Corinthians 9:15 NIV

brandy snaps

2011-12-10T04:00:00.000-08:00

The first time I made Brandy Snaps was purely by accident since I added the wrong amount of flour and my cookies spread like wild fire on the pan and turned into delicate pieces of flat lace. I wasn't sure if I should serve them or dump them. . .but when I tasted them I thought they were delicious and quite pretty on a plate. That was nearly 30 years ago and have since discovered there was a name for my mistake. These little lacy cookies can be left flat or made into these pretty little cases that hold a perfect bite of whipped cream.

2 tablespoons sugar
2 tablespoons white corn syrup
1/4 cup butter
2 teaspoons brandy or alternately 1 teaspoon vanilla
1/4 cup flour

Preheat oven to 350.
Line two cookie sheets with parchment paper.
Put the sugar, corn syrup and butter into a small saucepan and stir.
Stirring to avoid the sugar from burning. .heat over medium heat until it is bubbling.
Beat in flour and flavorings until smooth.
You will only make 6 cookies per cookie sheet. One teaspoon of batter per cookie.
Watch the cookies closely. ..they will turn from caramel colored to dark brown very quickly. Aim to have them a nice caramel color.. ..about 6 minutes.
Remove the pan from the oven. .wait a few seconds and then roll one at a time over a wooden spoon handle. . .and then remove to cool on a rack.
Repeat until they are all rolled. You will have to work quickly. If they become too hard . .put them back in the oven for half a minute.
Once cool. ..use a pastry bag with a thick tip to fill with sweetened whipped cream that has been stablized with wipping cream stablilzer. .and chill until serving. Don't fill more than an hour before serving. Preferably, have the cream in the pastry bag ready to fill them and do that just before serving
The remaining lacy shells or cookies keep well in a airtight container for several days.

Buttermilk Pancake Mix

2011-12-09T04:00:00.000-08:00

This is an idea for that "ten dollar gift for the gift game" or perfect to bring along if you will be an overnight guest during Christmas holidays.

I found these Batter Dispensers at our local Hom*Sens* store.

At under ten dollars it gave me a bit of wiggle room to become a bit creative.

I mixed up some of my homemade buttermilk pancake mix .. .

put enough for two breakfasts in a ziploc bag and included the recipe.

Buttermilk Pancake Mix

8 cups of flour (use part whole wheat if you like)
1/2 cup white sugar
5 teaspoons baking Soda
8 teasoons Baking Powder
2 teaspoons Salt
1 cup of Dry Buttermilk Powder (readily available online if you can't find it in Canada)

Mix all together and store in a sealed bag or container in a cool place.

Buttermilk Pancakes

1 1/2 cup dry Buttermilk Pancake Mix
1 egg
2 tablespoons oil (I am currently using grape seed oil which is wonderful)
1 cup of water

Measure the dry Buttermilk Pancake Mix into a 4 cup measuring cup with a spout.
Add the egg, oil and about 3/4 cup of water. Add enough water to make the right consistency.
Pour into your batter dispenser and create your pancake masterpieces in a greased skillet over medium heat.

Appetizer Kabobs

2011-12-08T04:00:00.001-08:00

This is more of an idea than a recipe.

It's a colourful and fun way to serve up a variety of tastes and textures.

The kabobs can be prepared ahead of time and stored in the refrigerator

until you are ready to serve them

Method:

Use 3 or 4 inch long toothpicks or skewers or, if you like, find some fancy Cocktail picks and use them. The thinner the skewer, the easier it is to thread mushrooms and hard cheeses which tend to crumble if the skewer is too thick.

Another tip is to anchor the ends with something like a cherry tomato or grape that will keep everything else in it's place.

For each kabob, choose 3 or 4 of the following; keeping in mind flavours that will enhance each other:

prosciutto wrapped melon balls
grape tomatoes
cold cuts such as Italian salami, prosciutto, roast beef or chicken. Fold each slice into quarters or weave on the skewer so that they don't tear and fall off
cheese cubes - soft cheeses such as havarti, German butter cheese, mozzarella or bococcini work best
cooked shrimp or prawns
red, green or yellow pepper pieces
red onion or green onion
mushroom pieces - either raw or very briefly wilted
fruit - grapes, pear, apple, orange or pineapple
hard boiled egg quarters
dill pickles or pickled vegetables
marinated artichokes
canned baby corn
meatballs
cubed cooked chicken
fresh basil leaves
zucchini or cucumber pieces

These are just a few suggestions - use your imagination and be creative with the flavour combinations.

A few combinations that work well together are:

Prawns with cucumber, cream cheese cube and cherry tomato
Cherry tomato with basil leaf and bococcini (fresh Mozzarella balls)
Havarti with Italian salami, red pepper and artichoke
ham with mozzarella, grape and pineapple
Chicken with orange and cucumber and butter cheese
deli sliced roast beef with herbed cream cheese ball, tomato and dill pickle

Place kabobs on platter or long tray and drizzle sparingly with a vinagrette salad dressing or a flavoured olive oil (purchased or make your own by adding a tsp. of lemon juice and some garlic or dill weed to the oil). Refrigerate until serving time.

Cranberry Cream Cheese Dip

2011-12-07T04:00:00.001-08:00

Here's a dip that works perfectly during the holiday season...a cranberry salsa paired with cream cheese and served on crackers.

Ingredients:

1 cups sugar
1/4 cup juice (juice of 1 orange)
3/4 cup water
3 cups cranberries, fresh or frozen
2 small jalapeno peppers, seeded and chopped
2 Tablespoons orange zest
1 tablespoon grated ginger root
3 tablespoons cilantro, chopped
2-8 oz. (250 gram) pkgs.cream cheese, softened

Method:

Combine sugar, orange juice and water in saucepan and bring to a boil.
Add cranberries, jalapenos, orange zest, ginger and cilantro.
Return to a boil and then reduce heat to simmer for about 8 minutes or until cranberries burst.
Cool to room temperature and then chill until ready to serve.
Spread a layer of cream cheese on serving platter...and top with cranberry salsa.
Sprinkle with additional chopped cilantro.
Serve with a platter of crackers.

Cranberry salsa can be prepared well ahead and stored in the fridge.

Schoene Kuchen/ Butter Cookies with Damson Plum Jam

2011-12-06T04:00:00.000-08:00

I must say that these cookies of all of my mom's cookies are still my personal favorite. A soft buttery cookie filled with her homemade Damson Plum Jam. This summer I asked my mom to teach me how to make the jam just so these cookies would always be in the family. There is nothing out of the ordinary special about them, just simple and good that comes with good memories of my mom making them. Perhaps it is all the love that goes into her cookies that makes Christmas special for us.

1 cup butter
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder

Cream the butter and sugar together really well for a couple of minutes until it is light and fluffy in color.
Add eggs in one at a time and beat well.
Sift together the flour and baking powder, gently stirring that in to the butter mixture.
Chill over night. Dough is very soft to work with it needs to be in the fridge overnight or several hours.
Form into little 1 inch balls and make a dent using you finger.
Fill with Damson Plum Jam or your personal favorite.
Bake at 350 for 8-10 minutes.
Let cool on cookie sheet for a minute before you remove it to the cooling rack.

Butter Tarts

2011-12-05T04:00:00.000-08:00

Before Christmas I love sitting down with my mom's book of

hand written recipes to decide which ones I'll be making.

Every year without fail I make these butter tarts.

Each pretty pastry shell is filled with golden raisins

and topped with brown sugar buttery goodness.

Ingredients for filling:

2 tbsp butter, room temperature
1 cup brown sugar
1 egg
1/2 tsp salt
1 tsp vanilla
1 cup golden raisins, plumped

Method:

Beat very soft butter, brown sugar and egg together until creamy.
Add salt and vanilla.
Pour boiling water over raisins. Allow to stand for 5 minutes. Drain well.
Do not add to filling. Once you have the pastry shells made, place raisins into each shell. This will keep them uniform.

Pastry: this is Lovella's favorite pastry recipe that came from our friend Dorothy, but you can use your favourite pastry recipe.

5 cups flour
4 tbsp brown sugar
2 tsp salt
1 tsp baking powder
1 pound lard
1 egg
1 tbsp white vinegar
water

Method for Pastry:

Measure flour, sugar, salt and baking powder into a large bowl.
Cut in cold lard until you lard is broken up into pea sized pieces.
In a glass measuring cup beat 1 egg well. Add vinegar and then enough cold water to make 1 cup.
Pour water mixture over flour mixture and stir, incorporating all the dry ingredients. Use your hands to pull the dough together into a ball.
Sprinkle some flour on your counter or pastry mat. Roll out 1/3 of the dough fairly thin. Using a cup or fluted cookie cutter, but out rounds and place into lightly greased tart tins.
To ensure that each tart gets the approximately the same amount of raisins, I spoon the raisins into the bottom of each unbaked shell. (About 5-8 raisins, depending on the size of your shells.
Pour the butter tart filling over each raisin filled shell.
Bake at 375º for 18-20 minutes. Let rest in pan for 5 minutes then remove to cooling rack.

This filling recipe makes 2 dozen tarts. I often double or triple the recipe as they freeze well for several months. You will have left over pastry. Shape into discs or line a pie plate or two. Wrap well and freeze.

Bread for the Journey ~ Advent

2011-12-04T04:00:00.000-08:00

December is the month that brings all the outward preparations,

and all that we have to do to prepare for Christmas.

Twenty four days of frantic shopping, baking, school parties,

Christmas concerts and packages to mail.

December invites exhaustion.

But let's quiet our hearts for a bit to an inward preparation.

Let's stop and listen, close our eyes and mind to that quiet place.
I too, become so quickly caught up in the busyness of the season.

We have traditionally observed the advent wreath and the lighting of the candles.

We would gather together on a Sunday evening for a simple meal,

consisting of some Christmas specialties, with some scripture and prayer.
One candle is lit each week representing

Hope, Love, Joy, Peace
Things have changed as they have all become adults and have their own lives.

But still, we gather together with those that are close by and share this special evening.

What does Advent mean to you?

Light a candle and say a prayer for a friend,
Do you have friends dealing with health issues?
Read a quiet meditation for yourself.
Play your favorite Christmas music.
Call someone who needs that word of encouragement from you.
Is this an opportunity to restore a relationship?
Bake a few cookies for those single mom's and dad's.
Give to a cause you believe in.
A meal for the homeless?
Coffee with some neighbors?
Drop a few coins in the Red Kettles as you hear the bells ringing.
Give a passionate smile and helping hand to the elderly.

~~~
Dear Lord in this season of business and anticipation,
renew my sense of wonder and excitement.
Help me to slow down enough to open my eyes.
Fill my heart with gratitude for each day, each month, each year of life.
I pray that a spirit of gratitude will fill my heart as I fill my home with
sights and sounds of Christmas.
May my home, and my family as well as my spirit continue to magnify YOU,
not just during this season, but all through our lives. Amen

Pie in a Jar

2011-12-03T04:00:00.000-08:00

For a long time I have wanted to make these pies. Thought it would be a fun way to serve pie for my next dinner dessert. These little pies are also perfect to give as gifts especially now at Christmas. Once they are baked and cooled down you can close them with the lids and add a ribbon if given as gifts. Or you can freeze the extra and have them ready when a pie craving hits.
This is not so much a recipe as an idea of a fun way to serve dessert or give as a gift from your kitchen! You can use this idea for apple crisp or graham wafer crumbs layered with pudding and whipped cream. Or make savoury pies..so many ways to use these jars other than jam.

What you need:

Your favorite pastry dough
Canned cherries or any other fruit pie filling..I chose cherries because they look festive and because I really like them:)
Wide mouth jam jars

What you do:

Roll out your pastry like you would for pie. Cut out circles that fit your jars. Push the dough circles into your jars pressing the dough to the bottom and sides to form the crust. If you don't want to cut out the circles, just push pieces of dough into the jar covering the bottom and sides.
Spoon your filling into the dough lined jars.
Using the screw-on ring for the jar, cut a circle of dough and place on top of the filling, pushing down the edges a bit to form the top crust.
Cut a vent on top crust, I used a little tree shaped cookie cutter.
Brush with melted butter and sprinkle a little coarse sugar over top.
Place jars on a cookie sheet and bake at 350º for 40 to 45 minutes.
Remove from oven, let cool.
Serve in jars with a scoop of ice cream or run a knife around the edges and slide pie out to serve on a plate.

Mushroom Turnovers

2011-12-02T04:00:00.000-08:00

Anytime you are willing to do this much work, it has to be something very tasty . . . and these will not disappoint. This cream cheese pastry rolls out easily. I like that you can make the pockets ahead, freeze them unbaked and pop them in the oven when needed. These have been a family favorite on Christmas Eve for many years.

Ingredients:

250 g / 8 oz cream cheese, softened
1/3 cup butter
1 cup flour

Filling:

2 Tbsp butter
1 medium onion, minced
½ lb fresh mushrooms, finely chopped
½ tsp salt
pinch thyme
2 Tbsp flour
¼ cup sour cream
1 egg, lightly beaten

Method:

Cream together cream cheese and butter.
Add flour, mixing until smooth. Cover and chill.
Sauté onion and mushrooms. Cook until tender.
Stir in salt, thyme, flour and sour cream. Cook until thickened. Cool.
Divide dough in half. Roll out each half very thin (1/8 ") and cut rounds with 2 1/2 - 3 inch cookie cutter.
Drop 1 tsp filling on each circle. Brush edges with egg.
Fold dough over filling. Press edges together with a fork and brush tops with egg.
Prick with fork.
Freeze unbaked. Bake on parchment paper lined baking sheet at 425 F for 12 - 15 min. or until golden. Makes 3 - 3 1/2 dozen.

Syrup Platz (Cake)

2011-12-01T04:00:00.000-08:00

This is an old family recipe - a favourite of my mother-in-law. I remember her making it often from the time I first sat at her table in 1963.

She always called it Syrup Platz, although I don't really know why since it is more a cake than a 'Platz'.

I found her hand written recipe (in German, of course) tucked into her Mennonite Treasury Cookbook. It is stained and yellowed and so typical of how her generation preserved recipes.
On the side she has noted a couple of forgotten ingredients... salt - no amount given, cloves - a little.

The bake time and oven temperature are written across the top. No method instructions.

I know today our recipes are so neatly electronically saved, but I wonder if in future years our descendants will have the same emotional connection to them that I have when I hold my mother-in-law's recipe in my hand.

Syrup Platz Cake

1 cup brown sugar
1 cup syrup (always made with Roger's Golden Syrup - only available in Canada - but corn syrup would work as well)
2 eggs
1/2 cup oil
1 1/3 cups buttermilk
3 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt

Beat eggs with brown sugar
Add syrup, oil, buttermilk beating until smooth
Add blended dry ingredients and hand mix until smooth
Turn into a 9x13" baking pan and bake at 350 degrees for 30 minutes or until top springs back. (do not over bake as it tends to turn too brown on the bottom)
Wonderful with a dollop of whipped cream or ice-cream - serve warm or cold.
Freezes well.

Fried Rice

2011-11-30T04:00:00.000-08:00

We operate our business from home so I need ideas for lunch every day.

Fried Rice is always welcome - it's satisfying and delicious and

is a good way to use up leftovers.

In fact when I cook rice to accompany a main dish, I often cook more than needed

so that I have enough to make this quick dish later in the week.

4 slices bacon, diced
1 onion chopped
1 stalk celery chopped
1/2 a red pepper chopped
4-6 cups cooked rice
leftover cooked chicken, pork or beef (optional)
2 eggs*
1 tablespoon low sodium soy sauce
1/2 cup frozen petite peas
1/4 cup chopped green onion
pepper and salt (if needed)

In a large skillet, fry diced bacon. Remove from pan.
Using about 1 Tablespoon bacon drippings or oil if preferred, saute' onion, celery and red pepper until mixture begins to wilt.
Add rice and continue to fry until it begins to brown.
Add bacon and meat if desired.
Add unbeaten eggs, one at a time, stirring and frying until egg begins to firm up.
Add soy sauce and peas and continue cooking and stirring for another 5 minutes or so.
Check seasonings, top with chopped green onion and serve.

* If you like, you can use one more egg as garnish. Beat egg, season, and cook in a separate pan until set. Slice finely and serve on top rice as a garnish.

Easy Cherry Apple Strudel

2011-11-29T04:00:00.001-08:00

I have had the privilege of visiting Germany several times when I was younger and wanted to recreate a strudel I tucked away in my memory. I think this recipe comes very close. It is so easy since you use store bought frozen Phyllo Pastry, thawed according to package directions.

4 granny smith apples, peeled and sliced thinly
2 cups of pitted sour cherries
1/4 cup lemon juice
1/2 cup of brown sugar
1/2 cup of white sugar
1/2 cup chopped pecans (optional), I did not use any
2 tablespoons of orange liqueur (optional), I used it
zest of 1 orange
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup flour
12 Phyllo leaves
1 cup melted butter

Prepare the filling, by combining the first 12 ingredients together in a bowl.
Brush the 12 Phyllo Pastry leaves with melted butter.
Fan them out in to a circle, laying each piece so that it fits on a 12 inch pizza pan.
Place filling in the center and fold over the pastry leaves over the filling.
Brush the other side of the pastry leaves as you are folding them over the filling with the melted butter.
Sprinkle the top of the strudel generously with icing sugar.
Bake at 400 for 15 minutes then at 350 for 1/2 hour.

Serve warm or room temperature with ice cream if desired.

How to make Marg's Hazelnut Roll

2011-11-28T20:57:00.000-08:00

Thank you to Global TV BC for the video clip of Saturday's cooking segment!

If you want to see exactly how to make Marg's Hazelnut Roll. ..Anneliese and Lovella will show you how. It really is simple and quick!

Chocolate crinkle Cookies

2011-11-28T04:00:00.000-08:00

Years ago my co workers mom brought in a tray of

Christmas baking. This cookie was one of my favourites choices.

For the ones in the photo I used milk chocolate, but try them

with dark chocolate too.

Ingredients:

2 cups plus 2 tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1 3/4 cup granulated sugar
3 large eggs
1 tsp vanilla
4 squares unsweetened chocolate, melted
1/2 cup icing sugar

Method:

Mix flour, baking powder and salt in a large bowl.
In another bowl beat butter and sugar well, and then add eggs beating until creamy and smooth.
Add vanilla and melted chocolate. Beat well.
Gradually add the flour mixture, mixing just to blend.
Refrigerate dough for 1 hour.
Lightly grease cookie sheets, or line with parchment paper.
Shape heaping teaspoonfuls of dough into balls and roll in icing sugar. Place at least 1 1/2" apart on baking sheets.
Bake at 350º for 12 minutes or until tops are puffed and cracked. Do not over bake!

The random number generator awarded Jenn as the winner of Saturday's Cookbook giveaway.

Here is her comment. " Hey! My mom called and told me that today's show was awesome and that the Hazelnut log looked amazing. Would love to win a cookbook to try all the delicious delights!"

JennGrif Congratulations!! We will send the book out to you as soon as you email one of us with your address. .from the email address you provided.

Bread for the Journey

2011-11-27T04:00:00.001-08:00

" Everybody today seems to be in such a terrible rush, anxious for greater developments and greater riches and so on, so that children have very little time for their parents. Parents have very little time for each other, and in the home begins the disruption of peace of the world." ~~ Mother Teresa~~

This picture reminds me of a day my family had, when we were snowed in. There were no errands to run, no need to bundle the kids for school. No one could go to work, and for a day I felt complete calm. My family was together and there were no outside influences grabbing our attention away from home and family.
The Advent Season and Christmas Preparations are upon us. I know that this is often a very difficult time of year for many. A time that can be filled with loneliness and anxiety. I hold you deep in my thoughts and prayers, even if I don't know your story, God knows, even if He seems distant, He cares about your story and loves you with an unfailing love. I just want to share with you my deep desire to slow down this Season and make it meaningful for those I care about and love.

Do you ever feel that the world and its demands, rushing here, there, striving for bigger, better, more beautiful, more stuff, has left you feeling lonely and empty? Grown children have little time for their aging parents. Parents are so busy trying to make a life for their family to give them opportunities or "stuff" that they think they need, they actually don't have time for them.

I would invite you to find a day, perhaps even today, to just slooow down. Stop. Reflect. Give your self a "snow day". If you have a family living at home, then play a game or build an indoor or outdoor fort. If you have someone you haven't talked to for a long time, give them a call and let them know that you are thinking of them and that you care. If you need a day for your self to retreat, reflect and rest, then do so. Even Jesus had times in his life that he needed to do just that. Reflect on God's love, grace and mercy in your life, so that this Advent/Christmas season, we are ready to receive God's greatest gift to us, His Son Jesus Christ.

"O come, O come, Emmanuel"

Individual Frozen Peppermint Cheesecakes

2011-11-26T04:00:00.000-08:00

With Christmas just around the corner, I've been envisioning

trays of pretty little individual desserts.....just enough!

This cheese cake is so simple to make,

and the only last minute fuss is the garnish.

Ingredients:

1-8 oz brick cream cheese, room temperature
1 can sweetened condensed milk
500 ml whipping cream, whipped stiff
1/2 cup crushed candy canes

Method:

Beat cream cheese until fluffy. Add sweetened condensed milk and beat will until very smooth.
Whip cream until stiff. Fold into cream cheese mixture until well incorporated.
Fold in the candy cane pieces.
Fill glass ware with cheese cake mixture. Cover each serving with a good quality wrap. I then place mine into a box with some tissue to protect the glass. Carefully wrap the whole box with a large freezer bag. You do not want your dessert coming out tasting like it has been in the freezer!
To serve, remove from freezer, garnish and serve immediately.

Garnish with extra candy chips, whipping cream or shaved chocolate.

Serves 12. **for optimal flavour and texture keep in freezer for only10-14 days**

Today Lovella and Anneliese will be featured on

Global BCTV noon news.

They will be demonstrating Marg's

Hazelnut Roll which is a recipe in our cookbook.

We are also celebrating the sale of over

20,000 books sold.

Everyone who posts a comment here today (Saturday)

up until midnight will be eligible to win a copy

of our cookbook.

It will be drawn by automatic number generator,

and the winner will be announced on Monday Nov 28, 2011.

Please add your email address to your comment.

Roasted Butternut Squash Soup

2011-11-25T04:00:00.000-08:00

I've been buying containers of ready peeled and cubed Butternut Squash this fall. It is very high in Vitamin A and Beta Carotene. We love Anneliese's Roasted Red Pepper Soup and so I thought I would use her basic recipe and change it into a spicy autumn soup that can be completely vegetarian or meatless depending on which broth you choose to add.

3 yellow bell peppers, seeded and roughly chopped
2 pounds cubed butternut squash
1 large onion, diced
1 heaping tablespoon minced garlic
a good drizzle of olive oil...enough to coat the vegetables
2 tablespoons Italian Seasoning
2 cups water
1 tablespoon Sambal Oelek (ground fresh chili paste found in Asian Food section)
1 small can tomato paste
2 cups chicken or vegetable broth
salt and pepper to taste before serving. (if your Italian Seasoning has salt in it you want to taste your soup before adding additional salt)

Toss vegetables, garlic and herbs in a large heavy pot and drizzle with olive oil, cover with a lid and bake in a 400 F oven for an hour. Stir it several times in between. The butternut squash will turn dark during the baking and lose its vibrant color but the flavour of roasted vegetables is wonderful.
Stir in water and allow vegetables to cool slightly. Use an immersion blender to create a soup that has some texture. You can leave the veggies right in the heavy pot or put the roasted vegetables in the blender and puree in batches. If you use a blender return the roasted vegetables to the pot.
Add the chicken broth, tomato paste and the Sambal Oelek. If your prefer your soup with less spiciness, cut back on the chili paste.
Simmer for a few minutes and ladle into bowls.
Pass around a squeeze bottle of sour cream to garnish the top. ..and see what the artists in your family create.

Makes enough for 8 bowls.

Turkey Chow Mein Casserole

2011-11-24T04:00:00.002-08:00

Let me take this opportunity to wish all our 'south-of-the-border' friends and family a most blessed Thanksgiving! May your celebrations be filled with peace, love and joy...and may your thankful spirit go with you into the days to come.

Today I am thankful for my husband's sister, Anne...who I only got to know when I married into the family. She was the oldest of the siblings...the tiniest...and the bubbliest. She was a wonderful sister-in-law and became a favorite aunt to my children. She was also a very good cook...and I have many recipes in my file in her perfect ~~handwriting~~ printing. She passed away suddenly eight years ago...and now I treasure all those things which came from her. We celebrated our Canadian Thanksgiving last month and I cooked up a whopping big turkey (33 pounds)...which guaranteed lots of turkey leftovers! I pulled Anne's Turkey Wonder recipe from the file...and took it with me to the grocery store to be sure I had all the necessary ingredients. I came home with a bag of celery, onions, chow mein noodles, soup and water chestnuts...but had somehow left the recipe card at Safeway. It never showed up...so I made the dish as I best recalled...and we enjoyed it just fine. I am documenting what I did right here on MGCC...so that Anne's Turkey Wonder recipe will live on! If you are looking for a simple and delicious way to use up your leftover turkey in the coming days...try making turkey chow mein.

Ingredients:

2 cups chow mein noodles
1 can cream of mushroom soup
1/4 cup water
2 cups cooked turkey, cubed
1/4 cup chopped onion (red onion adds a little colour)
1 cup chopped celery
1 can sliced mushrooms, drained
1 small can sliced water chestnuts, drained

Topping: Crushed potato chips, sliced almonds or chopped cashews.

Method:

Put chow mein noodles in the bottom of a greased 2-quart casserole.
Combine all remaining ingredients and spread over the noodles.
Bake uncovered at 350° F for 30 minutes.
Remove from oven and add desired topping. Bake for 10 minutes longer.

I remember my sis-in-law serving this dish with crunchy crushed potato chips on top...so I have always done the same. I'm sure cashews would be an excellent addition though!

Toasted Turkey Sandwich

2011-11-23T04:00:00.000-08:00

If you are wondering what to do with leftover turkey this is a tasty treat for lunch or dinner.

What you’ll need:
Leftover roasted turkey
Hearty bread sliced, I used Focaccia
Cranberry sauce
Havarti Cheese (or any cheese you prefer)

You can also add thin sliced onions or mayonnaise to the sandwich if you like.

When you have assembled the sandwich put it in the toaster oven till the cheese is melted. You can also spread a little butter on the outside of the bread and pan grill it on each side until the cheese melts.

Pfeffernuesse -Bev's recipe

2011-11-22T04:00:00.000-08:00

I think when it comes to Mennonite food

there are as many recipes for each dish as there are Grandmothers.

My recipe for Pfeffernuesse is quite different than the ones posted previously.

These tiny cookies are quite hard and are meant to be sucked or dunked.

I was told that in years past, the grandmothers would bring them to church for the children to suck on - ensuring they would keep quiet during the sermon.

I like to bake them around this time of year so that the flavours have a chance to mellow

before serving them in December.

However, once my family knows I've made them, they disappear by the handfuls.

The original recipe is a very large one - I think it usually makes about 3 ice cream buckets full. I've halved the recipe to make it easier for smaller families.

Speaking from experience, it's good to read the whole recipe through once before starting.

2 cups golden cane syrup (in Canada it is made by Rogers) this has a unique flavour somewhat different than regular corn syrup.
2 cups sugar
1 cup margarine
1 cup milk

Place above ingredients in a large pot and bring to a boil.
Cool to room temperature.

1 beaten egg
1 teaspoon vanilla
1 1/2 teaspoons peppermint extract
1/2 teaspoon black pepper (yes that's right)
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground star anise
2 teaspoons baking powder
1 teaspoon salt
7-8 cups flour

Add egg and extracts to sugar syrup mixture, mixing well.
Into a large mixing bowl, sift together 4 cups of the flour with the spices and baking powder.
Pour liquid mixture over and mix thoroughly.
Continue adding flour - dough will be sticky and still somewhat soft.
Cover bowl with lid or plastic wrap and refrigerate overnight or up to 5 days.
Spoon out about 1 - 2 cups dough, leaving remainder in fridge.
On a floured board or pastry sheet, roll into long logs about the thickness of your index finger.
Cut into 1/2 inch pieces and place on parchment paper covered cookie sheets. (this makes it much easier to remove the cookies after baking.)

It's a good time to invite someone to help - there are a lot of very small cookies to put on the pans.

Bake at 350º for 15 minutes or until set. (if you have a convection oven, the baking goes much faster as you can bake 3 cookie sheets at a time)

Repeat with remaining cookie dough.

When cookies are baked, remove from cookie sheets and allow to cool completely before storing in ice cream pails.

These store best in a cool place like a garage. They do not need to be in the freezer. They will keep for months.

If you bake them early in November, the flavours have a chance to mellow.

Warning - these can become addictive.

Pumpkin Chiffon Cake for a Crowd

2011-11-21T04:00:00.000-08:00

Wondering what to bring for your family pot luck gathering for the dessert?

If you are looking for a switch up from pies...try this cake. The cake will cut comfortably into 35 pieces.

This recipe may look labor intensive but the cake can be baked 1- 2 days ahead. The baked cake can be filled and decorated and refrigerated the day before your event.

Preheat oven to 325 F. Line a 15 X 11 X 2 cake pan with parchment paper with the sides hanging over on the two long sides. This will make removing the cake much easier and fool proof.

Dry Ingredients

1 1/2 cup white sugar
1 cup brown sugar
3 cups cake flour
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg

Measure all the dry ingredients above through a large sieve into a large mixing bowl.
Use the sieve to dip into the bowl and shake it through several times. You won't get all the dry ingredients through again but it helps to aerate and lighten the flour and sugars and at the same time combines them all well.
Set aside.

Wet Ingredients

14 eggs
1 teaspoon cream of tartar
1 cup vegetable oil
1/2 cup maple syrup
2 teaspoons maple flavoring
1/2 cup water
1 1/2 cup canned pure pumpkin (398 ml)

Separate 10 eggs. Separate them into two bowls. Put the yolks into a medium mixing bowl and the whites into a large mixing bowl. Use a small bowl to put the whites into after separating and then one by one. .add the egg whites to the large bowl of egg whites. If you get even a speck of yolk in that large bowl of egg whites. ..they will not whip up stiff.
Whip the egg whites and the cream of tartar until stiff with beaters. They should hold a stiff peak. Don't beat them until the start to break down.
In the bowl with the egg yolks, add the remaining 4 eggs and the remaining wet ingredients and beat until well combined.

Combining Wet and Dry

Add the egg yolk mixture to the dry ingredient bowl and stir until well combined.
Use a large spatula to fold the egg whites into the batter. You might have some streaks left. .which is better than over mixing.
Pour into pan and bake about an hour. Test the cake by sticking a toothpick in. The cake should be browned and the toothpick should come out clean.
Allow to cool on a wire rack.

Butterscotch Filling

3/4 cup brown sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 beaten eggs
3 cups milk
1/4 cup butter
2 tablespoons spiced Rum or 1 teaspoon vanilla

Combine the brown sugar and cornstarch and salt in a large microwave safe measuring cup.
Add the beaten eggs and a bit of the milk and stir well.
Add the remaining milk and microwave until bubbly and thick. Stir every few minutes.
Add the flavouring and the butter and stir until the butter melts.
Place a piece of plastic wrap over the surface of the filling so that it doesn't form a skin
Allow to cool to room temperature.

Butterscotch Whipped Cream Frosting

3 cups heavy cream for whipping
1/3 cup white sugar
small package instant butterscotch pudding mix

In a large mixing bowl, beat the whipping cream adding the sugar until frothy.
Add the instant pudding mix slowly and then beat until stiff peaks form.

Assembling the Cake

Using the parchment paper, lift the cake out of the pan. Use a long serrated knife to cut through and remove the top.
Place the bottom half of the cake back in the pan for easy transport or place on a large tray.
Spread the cooled filling over the cake and put the top half back over.
Spread the Butterscotch Whipped Cream Frosting over the cake.
Garnish with 1 cup of crushed walnuts if desired.
Garnish with Dulce de Leche Drizzle or Purchased Butterscotch Sauce when you serve the cake.

Dulce de Leche Drizzle

1 can sweetened condensed milk
1/2 teaspoon sea salt

Pour the sweetened condensed milk into a deep glass or non metal oven proof flat dish.
Stir in the salt.
Cover the edges tightly with aluminum foil.
Place the dish in a large roasting pan and add water into the roasting pan up to about half the depth of the pie plate. Check the roasting pan half way during the cooking process and add additional boiling water to the pan if it is boiling dry.
Bake in a 425 F oven about an hour and a half or until the condensed milk has developed a beautiful caramel color.
Allow to cool and while pourable...pour into a container that has a squirt top for garnishing your cake.
Warm in a hot water bath before drizzling.

Bread for the Journey

2011-11-20T04:00:00.000-08:00

Cast all your anxiety on him because he cares for you.

1 Peter 5:7 NIV

Worry is like a rocking chair ~ it creates momentum and gets you nowhere!

We know that...but what can we do about it? What is the prescription for a worry-free life?

1. We must realize that life is about so much more than food, drink and clothing. Those things should not be fueling our passions.

2. We need to 'seek God first'...get our priorities in order. Our part is to 'seek' God'...His part is to provide our quest.

3. We need to let go and let God provide for our needs.

I've been thinking about these things since I heard a pastor share a message on this topic awhile back. Why is it that 3 A.M. seems a perfect time to worry? I've found it is also the perfect time to pray! When I awake in the middle of the night...the problems loom bigger than life. But I have learned that worrying does not produce results. Prayer does!

But seek first his kingdom and his righteousness...
and all these things will be given to you as well.

Therefore do not worry about tomorrow...
for tomorrow will worry about itself.

Each day has enough trouble of its own.

Matthew 6:33-34 NIV

Pork Chop Skillet Dinner

2011-11-19T04:00:00.001-08:00

This pork chop skillet is nice to serve up in a cast iron frying pan. It's delicious and pretty enough for company..in that case you might need to have more pork chops on hand.

Ingredients:

2 pork loin chops, approx 3/4" thick
Salt and pepper to taste
1 cup chopped celery
1 apple, sliced
1 tablespoon butter
1 cup brown rice
1 cup chicken broth
2 cups apple juice
1 teaspoon dried thyme

Method:

Cook rice, as instructed on your package, using 1 cup chicken broth and 1 cup apple juice instead of water. Reserve 1 cup apple juice for later.
Spray a nonstick frying pan with cooking spray.
Cook pork chops on medium high heat until browned on both sides, approx 6 to 7 minutes on each side. Remove from pan and set aside.
In the same pan melt butter, add celery, apple slices and thyme and cook until semi tender.
Combine cooked rice, celery and apple mixture, and place in cast iron frying pan. Pour reserved cup of apple juice over this mixture.
Place pork chops on top, cover with foil and bake in 375º oven for 30 minutes.
Remove foil and serve right from the frying pan. A salad or coleslaw would be a nice addition to this meal.

Hazelnut Bran Muffins

2011-11-18T04:00:00.000-08:00

We are fortunate to live in the valley where hazelnuts are easily grown. Hazelnut trees bloom in the middle of winter and the wind carries their pollen from yellow catkins to tiny red flowers. The nuts don't begin forming until June, and harvested later in October. Hazelnuts are one of the lowest in saturated fats and an excellent source of "good fats." With the ever-growing appreciation of the benefits of antioxidants, it's good to know that all nuts are excellent sources, with hazelnuts being the best.

You know how everyone wants to eat the crusty top? I can guarantee you that this muffin is crusty the whole way through. This has become a family favorite, and it seems as if I never get enough to freeze. You may want to consider doubling this recipe.

Hazelnut Bran Muffins

1 cup buttermilk
2 tablespoon molasses
1 egg
2 tablespoon butter
2/3 cup chopped dates
1/2 cups hazelnuts chopped coarsely
1 1/2 cups bran
1 cup whole wheat flour (freshly ground)
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoon baking powder
1 cup mashed bananas

Instructions

Combine milk, molasses, eggs, butter, dates, hazelnuts and bran in a large bowl and stir.
Sift dry ingredients and add to moist ingredients in large bowl.
Mash bananas and add them to the moist mixture.
Fill greased muffin tins 2/3 full and bake at 375 degrees for 25 minutes.

I've made my order for fresh hazelnuts and so can you, by contacting Poplar Grove Arbor,
Email address: hazelnuts@shaw.ca or phone: 604-796-2550
Watch for roasted hazelnut toffee, be posted in time for Christmas!

Thanksgiving Cupcakes

2011-11-17T04:00:00.001-08:00

My daughter-in-law made these cupcakes last year for a family occasion in which we were giving thanks. No kidding! There are other days in which to give thanks! But since we are nearing the actual Thanksgiving holiday in the US, I thought I'd post these now. I found out, after the fact, that this is a Betty Crocker idea, however the cupcake recipe is an old family favorite, I posted a while back. I will post it again for convenience.

Ingredients:

1 cup sugar (I use 3/4)
2 eggs
2/3 cup oil
1 cup buttermilk
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp baking soda
4 Tbsp baking cocoa
1/2 tsp salt

Method:

Mix sugar and eggs well, gradually beating in the oil, then the buttermilk and vanilla.
Stir in combined dry ingredients. Sift if the cocoa is lumpy.
Fill paper-lined muffin tins 3/4 full. Makes 12 large or 18 medium sized cupcakes. Bake at 350F for 20 min. Remove to cooling rack.

Frosting and Decor:

1/4 cup butter, soft
2 cups icing (confectioners) sugar
3 Tbsp baking cocoa, sifted
4 - 5 Tbsp milk
1/2 tsp vanilla
corn candy
chocolate sprinkles
candy for eyes, optional

Method:

In a small deep bowl, beat butter, sugar and cocoa with wooden spoon until smooth.
Add milk and vanilla, stirring until smooth.
Spread cupcakes using a butter knife. Add chocolate sprinkles.
Add a little more confectioner's sugar to the leftover frosting to firm it up a bit and, using a piping bag or small zip-lock with a hole cut in the corner, pipe the heads for the turkeys.
Add corn candy for feathered tails and beak.

Individual White Chocolate and Lime Cheesecakes

2011-11-16T04:00:00.000-08:00

Individual miniature desserts are becoming popular.

Recently my cousin gave me these pretty little dishes

that included just the right size spoons.

We had been invited to my aunts for dinner and she had served a wonderful

chocolate dessert in similar dishes.

I began to dream up desserts to serve at my next dinner party.

Cool lime, smooth cream cheese, and rich white chocolate.

It was decadence......just the right amount.

(see bottom of recipe for 'chocolate cheat')

Ingredients:

1 package plain gelatine
1/3 cup fresh squeezed lime juice
2 8oz packages cream cheese, room temperature
3/4 cup confectioners' sugar
1/2 tbsp lime zest
2/3 cup white chocolate morsels, or any good quality white chocolate, melted
1 cup heavy cream, whipped

Method:

In a small glass bowl heat lime juice till just warm. Stir in gelatin and set aside, stirring occasionally.
In a large mixing bowl beat together cream cheese, sugar, and zest.
To melt chocolate, place in a small bowl and microwave for 30 seconds at a time, stirring each time. Just microwave until you can get a smooth chocolate paste. If you do it too much you will have to start again.....so be careful not to burn it. You can also melt the chocolate o the stove top over a simmering pot of water. Make sure no water gets into the chocolate or it will seize up.
In a separate bowl whip cream.
Pour gelatin mixture and white chocolate into cream cheese mixture. Fold in whipped cream.

'Chocolate Cheat'

Let it be known.....I used a box for the chocolate dessert. As we were enjoying my Aunt Martha's dessert she let us in on a secret......it was from a box. Fooled us all. Her dishes were filled with pudding, topped with a mound of fresh raspberries, and a dollop of whipped cream.

I perused the pudding isle at the grocery store and choose one that looked gourmet....my guests were also fooled, and all I had to do was add the milk and stir. The one I choose also had another little ouch of chocolate that you pour over the pudding and it crusts on top.....like a DQ ice cream cone. Loved it!

Don't feel pressured to always have to make something from scratch. Put a little thought into something simple and dress it up a bit.

For the dishes- I love snooping through second hand stores for wee little dishes to serve jams and jelly in.

I found a set not long ago that I picked up for miniature desserts....I think I paid .10 cents a piece.

Mandarin Cheese Cake

2011-11-15T04:00:00.001-08:00

Sponge Cake Base:

2 eggs
1/3 cup sugar
1/2 cup of sifted flour
1/4 teaspoon baking powder
1 teaspoon vanilla extract

Beat eggs and sugar for about 5 minutes, and very light and fluffy..
Add the vanilla
Sift the dry ingredients together and mix into the egg batter and mix together til all is well mixed together.
Grease a 9" spring form pan lightly.
Pour in the batter and bake at 350 for 20 minutes.
Leave in pan to cool completely.
Remove cake after it has been cooled and place on to serving platter.

Cream Cheese Topping:

8 oz brick of cream cheese
1/2 cup of sugar
1/2 pint of whipping cream, whipped
1 tin of mandarin oranges, drained, reserving the liquid
1 small package of lemon flavored gelatin

Dissolve the gelatin in the hot reserved juice and stir til the powder is dissolved completely.
Let partially set until it is the thickness of an unbeaten egg white.
Whip together the cream cheese, sugar, and fold in whipped cream
Add the gelatin and stir in the mandarin segments that have been cut in half. Reserve a few to decorate the top.
Place the spring form ring around the cake which is on the serving platter and close the ring.
Pour over the cream cheese mixture and let it set in the refrigerator for several hours or over night.
Take a sharp knife and go around the edge of the cheese cake to loosen it from the ring.
NOTE: Change up the flavors buy using strawberry flavored gelatin powder and Strawberries, or any flavor you life ie. raspberry mixed with blueberry etc.
This freezes well. Thaw in fridge for several hours before wanting to serve it.

Pesto Dinner Rolls

2011-11-14T04:00:00.002-08:00

Pesto rolls...baked in a cast iron skillet...and served hot from the oven. What could be better? And if there are any rolls left when dinner is done...they make the best sandwich buns!

2 1/2 - 3 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon instant yeast
1 cup warm water
1 Tablespoon oil
4 Tablespoons pesto

Mix 2 1/2 cups of flour with salt, sugar and yeast in a mixing bowl.
Add oil and warm water to dry ingredients and mix.
Stir in pesto. (Use store bought pesto...or make your own.)
Continue to add flour as necessary to make a soft dough.
Knead until smooth and elastic.
Allow to rise until doubled in bulk...about an hour.
Divide dough into eight portions.
Form eight rolls and position in a well-oiled cast iron pan. (Or make12 smaller rolls.)
Cover with a clean towel and allow them to rise in a warm place for at least an hour...until doubled in size.
Bake at 375°F for 20 minutes.

Note ~ Normally one would let the dough rise before forming buns to put on the pan...as in step 6. One day I was rushed for time...and put them on the pan right after mixing the dough. They turned out great.

Bread for the Journey-

2011-11-13T04:00:00.001-08:00

Isaiah 58: 11 & 12

The LORD will guide you always;

He will satisfy your needs in a sun-scorched land and will strengthen your frame.

You will be like a well-watered garden

like a spring whose waters never fail.

There have been dry seasons in my walk with God.

Perhaps you can identify.

Your prayers seem to go no further than the ceiling

and reading your Bible seems more a chore than a delight.

Do you give up and resign yourself to living in a drought ravaged land?

Or do you get up and walk until you find water and lush growth again.

I know from experience that walking by yourself does not work.

You trudge along day by day and

just when you think you'll find your way out of that dry place,

you are back where you started.

The more reliable option is to remember God's promises

and to choose to believe that God is walking beside you.

Psalm 23:4

"Even when walking through the dark valley of death I will not be afraid,

for you are close beside me, guarding, guiding all the way."

There will be deserts and dark valleys along our life's journey.

The important thing is to remember He is with us during those times.

He promises to never leave us or forsake us and that includes those dark and dry times.

When we invite Him to walk with us through the desert,

He is our shade in the heat of the noonday sun

and He provides food and water for our hungry and parched souls.

He leads us to green pastures, restores our souls and turns the dry desert

to a well watered garden.

Pizza Bruschetta Gluten Free

2011-11-12T04:00:00.000-08:00

My granddaughter's favourite snack is this Pizza Bruschetta.

The crust is a thin, crispy cheese bread that freezes well.

Pizza Crust

1/2 cup warm water
1 tsp sugar
1 tsp unflavored gelatin
1 rounded tbsp of yeast
1/4 cup white bean flour
1/4 cup millet flour
1/3 cup brown rice flour
1/4 cup potato starch
1/3 cup tapioca starch
1/2 tsp. salt
1 tsp xanthan gum
1/2 cup warm milk
1 eggs
2 tbsp oil
1/2 cup shredded cheddar cheese

Mix sugar and gelatin , add the warm water, stir in yeast and let proof until bubbly and doubled
Blend together all dry ingredients
In mixer bowl beat eggs , add warm milk and oil
Add proofed yeast to liquids
Add all at once the dry ingredients
Mix at low speed until blended - then on high for one or two minutes
add cheese
Lightly grease a 12x17 inch baking pan , and turn dough into pan
Moistening hand with warm water as needed, smooth dough evenly in pan
Let rise for about an hour -- or until doubled
Bake at 350 degree until lightly browned (about 25 minutes)
Let cool
Cut into 6 pieces
Use immediately or freeze until needed

Bruschettas

1 tomato chopped very fine
1/4 cup onion greens
1 tsp dried chopped basil
2 tbsp olive oil
1 tbsp vinegar
salt and pepper to taste
shredded cheese - favourite mix
garlic clove
pizza sauce (optional)

Mix all ingredients - except for garlic clove and pizza sauce
Using either fresh or frozen pizza crust rub surface with cut garlic clove
Optional - spread crust with pizza sauce
Spread with tomato/basil mixture
Top with shredded cheese
Bake in oven or toaster oven until heated and cheese is melted
Enjoy hot !

Remembrance Day

2011-11-11T04:00:00.002-08:00

Today is Remembrance Day in several countries including Canada. It’s Veteran’s Day in the United States. A day designed to remember and perpetuate peace through good will between nations. A day to remember those who gave some and those who gave all for their country and countrymen.
I want to be sensitive to the Mennonite Communities position of Pacifism. As many of you know I am the one “Mennonite Girl” who is not a Mennonite. I do not come from a background of Pacifism. I have relatives who fought in WWII, Vietnam, and our son in law Andrew is serving in Afghanistan as a Marine right now. We are united in our love for the Lord and our love for our fellow man. I would appreciate your prayers when you remember our Andrew that God will bring him home safe and sound. Today is a good day to pray for our men and women who have suffered much while serving our countries.
John 15:13 ~ Greater love hath no man than this, that a man lay down his life for his friends.

They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.

How grateful we can be to live in lands where freedom reigns. How grateful we should be to God who reigns over all.

Looking forward to that day when all wars will cease…

Banana Chiffon Cake

2011-11-10T04:00:00.000-08:00

Chiffon cakes might seem like a lot of steps but if you enjoy the process and take your time you will be rewarded with a light and fluffy cake that is perfect for a special celebration.

2 1/4 cups sifted cake flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup oil
5 egg yolks
1/3 cup lemon juice
1 cup mashed banana
1 teaspoon maple flavoring
1 teaspoon lemon rind
1 cup egg whites
1/2 teaspoon cream of tartar

Preheat oven to 325 F.
Sift together the flour, sugar, baking powder and salt into a medium bowl.
Make a well in the center of the dry ingredients and add the oil, eggs, fresh lemon juice, banana and lemon rind.
Beat until smooth. The mixture will be thick.
Put the egg whites and cream of tartar into a large clean bowl. (make sure there is no oily residue on the bowl and no specks of yolk)
Beat the egg whites until very stiff. Watch closely that they don't start to break down and become lumpy.
Mix together the batter mixture with the beaten egg whites with a rubber spatula, folding it carefully. Do not stir as it will deflate the egg whites and your cake will be tough and flat.
Turn the batter into an ungreased 10 inch tube pan and bake on the bottom rack of your oven for about 65 minutes or until the tops springs back when lightly touched.
Invert the pan. You don't want the cake top to touch the counter so create a space by putting the edges of the pan over to taller items like inverted bread pans for instance.
Allow to cool and then slice carefully down the edges and remove the cake from the pan and place the cake upside down on a cake platter.

Decorate the cake with Chocolate Ganache, Candied Walnuts and broken Skor bars and drizzle chocolate syrup over each slice and garnish with some sliced bananas and a dollop of ice cream.

Chocolate Ganache

1 pound good quality dark chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons corn syrup
1/4 unsalted butter.

Finely chop the chocolate
Bring the cream, sugar, corn syrup and butter to a simmer.. .stirring until the sugar is dissolved.
Remove from heat and add the chocolate, stirring until smooth.
Add the butter and continue to stir until smooth.

Candied Walnuts

1 1/2 cups fresh walnuts
1/2 cup sugar
pinch of salt

Spread the walnuts on a cookie sheet and toast them for about 5 minutes in a 325 F oven. Watch them closely so they don't burn.
In a small saucepan, stir the sugar constantly with a wooden spoon until it begins to melt. When the sugar melts and the color turns a warm amber, add a dash of salt and quickly stir the walnuts into the sugar and then quickly dump onto a piece of parchment paper to cool. Break apart to decorate the cake top.

Pumpkin Spice Cookies

2011-11-09T04:00:00.000-08:00

These cookies are more cake like than chewy. They are very moist and have just the right spice...

Ingredients:
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
4 teaspoons cinnamon
2 teaspoons pumpkin spice
1 teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
1 15oz. can pumpkin puree
2 eggs
2 teaspoons vanilla extract

For glaze:
2 cups confectioners sugar (icing sugar)
3 tablespoons milk
1 tablespoon butter, melted
1 teaspoon vanilla extract
Chopped nuts of choice

Directions:
1. Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, pumpkin spice, and set aside.
2. Cream together the butter, white and brown sugar. Add pumpkin, eggs, and 2 tsp. vanilla to butter mixture. Beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoons. The dough is very sticky and I found this tool to be helpful.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies. Drizzle glaze over cookies with a fork.

4. To make glaze: Combine confectioners' sugar, milk, melted butter, and vanilla. Add milk as needed to achieve a good drizzling consistency. After you drizzle the cookies add some finely chopped nuts if you like.

This recipe will make 5 dozen cookies.

Wiener Rolls

2011-11-08T04:00:00.000-08:00

These wiener rolls are ideal if you are taking lunches to work or school. They are great for a quick meal, just add a bowl of soup or a salad. My son loves these smothered with a tomato soup gravy. The dough is simple and easy to work with.

Ingredients:

1 3/4 cups flour or use 1 cup white and 3/4 cup whole wheat
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 cup shortening
1/2 cup sour cream
1/2 cup milk
9 wieners, cut in thirds

Method:

Mix dry ingredients in a medium sized bowl or in your food processor.
Cut in shortening with a pastry blender.
Stir in sour cream and milk and mix only until a ball forms.
Using a little flour, roll out the dough and cut into strips, the width of the wiener pieces. Cut each strip into squares, just large enough to roll the wiener piece.
Roll up a piece of wiener in each square and place seam side down on a parchment lined sheet. Usually I end up using 9 wieners, depending on the size of wieners or how thick my dough has been rolled out.
Bake at 400º for 15 minutes.
Serve with your choice of mustard, a salad or a bowl of soup.
Yield: 27 rolls

Mexican Meatballs

2011-11-07T04:00:00.001-08:00

This is one of my stand by recipes that has been a favorite of our family since the boys were little.

You can adjust the spiciness of the dish by using less salsa.

1 1/2 pounds ground beef
1 medium onion, chopped fine or grated
1 clove garlic, minced
a small handful of fresh chopped parsley
1 package taco seasoning
1 egg

Mix together all the meatball ingredients in a medium mixing bowl.
Line a cookie sheet with parchment paper for easy clean up.
Using a small spring loaded ice cream scoop, make meatballs and put them on the cookie sheet.
Bake them at 400 for 15 minutes.

Mexican Meatball Sauce

1 can tomato soup
1 can mushroom soup
1 can full of salsa
10 large button mushrooms, sliced
1 tablespoon oil
2 cups of shredded cheddar or a tex-mex mix

In a large oven safe dutch oven, fry the mushrooms in the oil over medium heat until the mushrooms have released their liquid and the mushroom begin to brown.
Add the remaining liquid ingredients and bring to a simmer.
Add the cheese.
Add the meatballs and cover and bake at 350 for one hour.

Serve over rice and have a bowl of tortilla chips to dip into the extra sauce.

Bread for the Journey

2011-11-06T04:00:00.000-08:00

A reader once left a comment asking why we have so many posts called Bread for the Journey when there is nothing about bread in there. In my response I explained these posts as giving reference to a spiritual hunger for bread that feeds our souls.

It reminded me of a Bible story in John 4.

The setting is in Samaria, a town called Sychar.

Jesus, weary from travel, sat down by the community well. Soon a woman from the area came to draw water and Jesus asked her to for a drink. The woman’s initial response was a bewildered question as to why this Jewish man would ask a Samaritan woman for water, since they had nothing in common. Jesus said to her,

“If you knew the gift of God and who it is that asks you for a drink, you would have asked him and he would have given you living water.”

The woman, seeing that Jesus had nothing to draw water with wondered where or how He planned to get this living water. Jesus explained to her that everyone who drinks the water from this particular well, will be thirsty again, but that those who take the water that he offers, will never be thirsty again.

“Indeed, the water that I give him will become in him a spring of water,

welling up to eternal life.”

Obviously this kind of water sounded good to the woman and in further conversation she learned that Jesus knew a whole lot more about her past than she would have wanted to let on . . . but, surprisingly, it freed her up to believe. Any man who knew her past and still offered her spiritual water for life, had to be the Savior they were waiting for.

Lord God, I thank you for the way you quench the thirst in our soul. I pray You will bless each reader here today with refreshing water from Your well of forgiveness, love and hope for eternity.

Schmooa Kumpst

2011-11-05T03:00:00.000-07:00

A young lady who stopped at our book signing table at the West Coast Women's Show asked about this dish that she remembered her grandmother making.

So here in answer to her request is the recipe.

Schmooa Kumpst is the Low German name that I remember this recipe being called in my childhood.

In German it would be Geschmoorte Kohl or geduenstetes Kraut (Stewed Cabbage)

Although I didn't care for it as a child, I did grow to like it as I grew older.

It is a delicious side dish - could be served with a schnitzel or roast beef dinner.

It is traditionally served hot, but I rather like it cold too.

Ingredients

6 cups chopped or shredded cabbage
1 cup finely chopped dried apple rings
10 prunes -- quartered
1/4 cup raisins (optional)
1/2 cup water
1/3 cup oil
1 tsp salt
1 tbsp vinegar
3 tbsp sugar (less if desired)

Method

Mix fruit and cabbage in saucepan
Mix remaining ingredients and add to fruit and cabbage
Cook stirring until mixture boils
Remove from stove and put into slow cooker -- setting on high and cook for 1 1/2 hours. (can also be simmered on stove top - stirring occasionally)
Serve hot immediately or refrigerate and reheat when needed.

Sloppy Joe Pizza

2011-11-04T04:00:00.001-07:00

I don't remember my mom ever having a pizza pan. She made pizza on cookie sheets, so I had square slices before I ever had triangular pieces. They taste the same. Anyways, using sloppy joe sauce on pizza is something I did when the kids were teen-agers and for some reason I often made it on a large cookie sheet or jelly roll pan. Recently I made it for just the two of us. It was great! And there was plenty left for lunches!

For the crust I used my trusted French Bread recipe. It's on this blog, but I will post it again so it's on the same page.

Ingredients for Crust:

2 Tbsp sugar
2 Tbsp oil
2 tsp salt
2 cups hot tap water
2 cups mulitgrain flour
2 1/2 - 3 cups unbleached flour
2 Tbsp instant (quick rise) yeast

Ingredients for topping:

1 lb lean ground beef
1 pkg sloppy joe seasoning
3 Tbsp tomato paste
thin slices of pepper, any color (optional)
4 cups cheese (mix of favorites or mozzarella)
1 Tbsp freeze dried basil
1 tsp dried oregano
sprinkle of crushed chilies (for those who like a bit of heat)

Method for Crust:

Put sugar, oil and salt in mixing bowl. Add hot water and stir in two cups flour.
Stir in the yeast and add 1/2 cup of flour at a time stirring until all the flour is mixed in well.
Knead for a few minutes until smooth.
Cover with towel and plastic bag and let rise for 20 - 30 minutes.
With greased or floured hands, scoop around the edge of the risen dough to deflate.
Pinch off about 2/3 of the dough to spread out on a greased 11 X 17 inch pan. If your pan is smaller, use half the recipe for one pizza or if using medium sized pizza pans, divide the dough into three. (Use any leftover dough to form a loaf, cut shallow lines into it, cover, let rise and bake 20 minutes.)
Once you have spread the dough on the pan, let it rise for 30 minutes
Bake at 400 F for about 10 minutes... only until just done.

Method for Pizza:

While dough is rising . . .brown the meat.
Add seasoning, tomato paste and 1/2 cup water.
Cook 5 - 10 minutes.
Spread on baked pizza crust (hot or cold)
Cover with sliced pepper if desired, or just cheese.
Sprinkle with basil and oregano. Hot pepper flakes if desired.
Bake about 10 minutes or until cheese is melted.
Large cookie sheet serves 6-8

Cherry Berry in a Cloud

2011-11-03T04:00:00.000-07:00

This recipe has been in my recipe box for years,

and I recently pulled it out to make for a family gathering.

Cherries and strawberries glaze the top of the cheesecake

like filling, that is piled high onto a baked meringue crust.

Ingredients for meringue base:

6 egg whites
1/4 tsp salt
1/2 tsp cream of tarter
1 3/4 cups granulated sugar

Method:

Beat egg whites until they begin to turn frothy. Add salt and cream of tarter.
Gradually add the sugar, beating until the whites are very stiff. (over beat rather than under beat)
Grease a 9x13 pan and spread meringue in pan.
Bake at 275º for 1 hour. Leave in oven over night or for at least 8-12 hours. Do not open door during baking or cooling time. I like to bake the meringue crust in the evening. Turn the oven off and in the morning it is ready for the cream cheese topping.

Filling ingredients:

8 oz cream cheese, room temperature
1 cup granulated sugar
1 tsp vanilla
2 cups heavy cream, whipped
2 cups mini marshmallows

Method:

Whip cream until stiff.
In another bowl cream together cream cheese, sugar and vanilla.
Fold whipped cream and marshmallows into cream cheese mixture.
Spread over meringue crust.

Topping Ingredients:

1 1/2 cups fresh sliced strawberries, or frozen strawberries thickened with 1/2 tbsp corn starch.
1 10 oz (540 ml) can cherry pie filling
1 tsp lemon juice.

Method:

Stir together and spread over cream cheese filling.
Cover and refrigerate for 8-12 hours.

Orange Cranberry Muffins

2011-11-02T04:00:00.000-07:00

Orange and cranberry with a touch of wheat germ for a nutty flavour.

All in a muffin for those cool autumn mornings.

1 2/3 cups flour
1/3 cup wheat germ
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup chopped pecans
1 egg
1/2 cup orange juice
1/2 cup orange or peach marmalade
the zest from one orange
1/4 cup vegetable oil
1/4 cup milk
1/2 cup dried cranberries

Topping:

1/3 cup brown sugar
1/2 teaspoon cinnamon

Grease muffin cups or line with paper liners.
Preheat oven to 400º.
Combine dry ingredients and chopped pecans in a mixing bowl.
Beat egg lightly in a small bowl and add orange juice, marmalade, orange zest, oil, milk and dried cranberries.
Add wet ingredients to dry and mix only until completely moistened.
Spoon batter into prepared muffin cups filling each two thirds full.
Mix topping and sprinkle about 1/2- 1 teaspoon over each muffin.
Bake at 400º for about 15 - 20 minutes. Test with a toothpick to be sure they are baked through.
Remove muffins from pan to a rack.
Serve warm.
Makes 12 medium sized muffins.

Molasses Wheat Bread

2011-11-01T04:00:00.001-07:00

I can remember baking this bread for the first time back in 1983. The bread was hard, dense and didn't rise much at all. My husband was so sweet and told me I made it just the way he like it, a good heavy dense European Bread and ate the whole thing, what a guy. Over the years and determination not to give up on yeast baking, it is one of my favorite and therapeutic things to do. It still is a bit of a denser bread because of the heavier whole grains but it is full of flavor and goodness.

2/3 cup nonfat dry milk powder
1/2 cup of rolled oats (quick cooking is fine but not instant)
1/2 cup of wheat germ
1/2 cup of bran
2 cups of whole wheat flour
1 cup of unbleached all purpose flour
2 teaspoons salt
2 tablespoons of instant yeast
3 cups of additional unbleached all purpose flour
1 3/4 cups of warm water
1/4 cup liquid honey or brown sugar if you have no honey
1/4 molasses
2 beaten eggs
2 tablespoons oil

Preheat oven to 200 degrees to proof your dough before you mix everything together, and shut it off. The warm oven will be just right to let the dough rise and the opening and closing of the oven door will cool it down just enough. You can leave the oven light on to keep the dough nice and warm.
Combine first 8 ingredients into a large mixing bowl.
Add all the liquid ingredients to the flour mixture.
Stir in remaining flour, a cup at a time until it becomes difficult to stir.
Turn flour out onto a floured surface and knead the bread adding enough flour to make a soft but a bit sticky dough. About 5 minutes.
Put the dough into a lightly greased bowl. Turn the dough in the bowl so the surface is covered in a light coating of oil.
Cover with a tea towel.
Let rise for a good hour or until double in bulk.
Punch the dough down, let rest for 10 minutes.
Shape into two loaves and place in greased loaf pans, mine are about 8x4x2.
Cover again, and let rise another hour in the warm oven.
Bake at 350 for 40 minutes.
Remove from pans and let cool on rack.
I find that after it has cooled I am able to slice it and freeze it only taking out a few slices at a time if you don't want need to use the whole loaf.

Pumpkin Cream Cheese Muffins

2011-10-31T04:00:00.002-07:00

It seems appropriate to post a pumpkin recipe on this...the last day of October. This recipe yields 2 dozen muffins...enough for any and all who might want a wee treat today! If you don't care to have the cream cheese surprise in the center of each muffin...just omit the filling.

Filling:

8 oz. / 250 gr cream cheese
1 egg
3 tablespoons sugar

Muffins:

1 cup vegetable oil
1 1/2 cups white sugar
1/2 cup brown sugar, packed
4 eggs
2 cups pumpkin puree
3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon ginger

Topping:

1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup chopped pecans or walnuts

Directions:

For filling...combine cream cheese, sugar and egg in small bowl and mix well until smooth.
In large mixing bowl, combine oil and sugars.
Add eggs, one at a time, beating well after each addition.
Mix in pumpkin puree.
Combine all the dry ingredients; add to batter and mix just until incorporated.
Grease muffin puns.
Put a spoonful of batter in the bottom of each muffin well (less than 1/3 full).
Drop a rounded teaspoon of cream cheese filling in the center of each muffin.
Top with remaining batter, spreading to cover cream cheese completely.
Sprinkle with crumb topping.
Bake at 350°F for 20-25 minutes.
Transfer to wire rack to cool.

Bread for the Journey

2011-10-30T04:00:00.000-07:00

I love this plant.

OK.. I know you have seen a healthier potted Impatiens, but let me tell you why I love it.

When it came to me in April as a gift from friends,

its rich green leaves crowded for space in a profusion of deep pink blooms.

I do not have a green thumb; so plants have to have some inner resilience of their own.

This plant over the last months has bloomed and bloomed putting ever so many smiles on my face.

But there have been times when leaf and bloom hung as a result of 'drought' in the pot -

but when I mercifully remembered the needed water

it happily raised itself up and continued to delight me.

Then, came the day when I thought I surely had lost it.

About three weeks ago leaves and flowers fell off

and the plant looked like it was on its way out with other summer pots

that were in the throes of end-of-season death.

But I was reluctant (perhaps because of the guilt of knowing neglect) to just throw it out.

It looked hopeless but I took it inside and gave it some water.

The photo shows how the plant responded.

Amazing, isn't it ?

I was looking at this plant and thought about how important water is to this plant --

and the life-giving effect water has on even a dying plant !

My plant needs water to grow.

How often and how faithfully it is given water determines the growth rate --

somewhere between survival and thriving!

So it is with my spirit.

It has a God-given resilience but how it grows/survives/thrives is up to me.

Do I give it the water of life ?

Jesus said He is the water that we need!

How often, how faithful am I in spending time in God's Word,

in lifting my voice in prayerful relationship with Him ?

I think of times in my life where through neglect I have allowed my spirit to droop,

and even come close to dying.

But, it is never too late to drink of the Water of Life

and restore it to health and thriving growth once again !

Rev 21:6

" I am Alpha and Omega, the beginning and the end.

I will give to him that is thisty of the fountain of the water of life freely."

Maple Glazed Sour Cream Doughnuts

2011-10-29T04:00:00.002-07:00

There is nothing like gathering your family and friends around when the oil in the pot is ready to fry up some homemade doughnuts. You might. ..just forget about those doughnut stores!

3 1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons instant yeast
1 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup melted butter, slightly cooled
2 teaspoons maple flavoring
1 cup sour cream
Vegetable oil for frying
2 cups icing/powdered sugar
1 teaspoon maple flavouring
1/2 cup whipping cream

In a medium bowl, stir together the flour, baking soda, baking powder, yeast and salt.
In another medium bowl beat the eggs and sugar together with a hand mixer until thick.
Add the cooled butter, maple flavouring and sour cream to the egg/sugar mixture.
Stir in the dry ingredients a bit at a time until it is all mixed in.
Cover and refrigerate for one hour or up to four hours.
Remove from refrigerator and roll out the dough on a floured surface to about 3/4 inch thick.
Cut out doughnuts and place on a slightly floured surface, cover them with a clean tea towel and allow to sit 30 minutes.
In a large heavy saucepan, heat enough oil to come up 1 1/2 inches deep. Heat the oil to 350 F. Never leave oil on the stove unattended! Ever!
Fry several at a time, turning once when underside is browned.
Remove from hot oil to a cooling rack that is set over a cookie sheet (which has parchment paper on it for easy clean up)
Once the doughnuts have been fried, dip them in the glaze, smoothing with your fingertips and replace on the cooking rack to dry.

Glaze

2 cups icing/powdered sugar
6 - 8 tablespoons heavy cream
2 teaspoons maple flavouring

Stir together in a bowl about the right size to dip your still warm doughnuts. Add a bit more cream if necessary. I usually put on thin plastic gloves and spread it evenly with my fingertips.
Return to cooking rack until dry.

Lasagne

2011-10-28T04:00:00.000-07:00

I think we can all admit...it's the season to change a few our our cooking routines. I sort of like the thought of cleaning up the BBQ and letting the garden take care of itself for the winter months, meanwhile we can cook up some of those warm comfort foods that remind us of the cooler days to come. Today I want to share with you our favorite lasagne dish, which brings comfort on any cold rainy, snowy day. This recipe takes a bit more effort, but if you make it in advance, you have the rest of the day to relax.

Lasagne

one pound farmer sausage
1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz.) cans tomato paste
2 (6 oz.) canned tomato sauce
1/2 cup water
2 tbsp. white sugar
1 1/2 tsp. dried basil leaves
1/2 tsp. fennel seeds
1 tbs[.salt
1/4 tsp. black pepper
4 tbsp. chopped fresh parsley
12 lasagna, oven ready.
16 ounces ricotta cheese
1 egg
1/2 tsp. salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Method:

In a large Dutch oven, cook chopped sausage, ground beef, onion, and garlic over medium heat until well browned.
Stir in crushed tomatoes, paste, sauce and water.
Season with sugar, basil fennel seeds, salt, pepper and 2 tbsp. parsley.
Simmer covered, for about 1 1/2 hours, stirring occasionally.
In a mixing bowl, combine ricotta cheese with egg and remaining parsley and 1/2 tsp. salt.
Preheat oven to 375 degrees.
Assemble: spread 1 1/2 cups of meat sauce in the bottom of a 9x13 baking dish.
Arrange 6 noodles lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese slices.
Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Optional; Cover with foil to prevent sticking or spray foil with cooking spray. Make sure the foil does not touch the cheese. I usually do not cover mine with any anything.
Bake in preheated oven for 25 minutes or until all the cheese is melted and slightly browned.
Bake it longer 45-60 minutes if lasagne has been refrigerated for a few hours. Bake until heated and cheese has melted on top.

It's easy to make in advance, up to a day or two, and warm it up as family or company arrives on the door step. Complement it with your favorite salad and my favorite bun recipe.

Dessert Pizza

2011-10-27T04:00:00.001-07:00

To my way of thinking dessert is the way to end a meal so why not have a dessert pizza especially when you are already making pizza for supper. This is easy to put together. Use your favorite pizza crust..homemade or bought, your favorite filling, make a streusel and a little glaze and you are good to go. I used my daughter Brenda's recipe for the crust. Blueberry or cherry pie filling can be used instead of apple or if you have a large crowd to feed make one of each! I'm thinking pears would be delicious as well.

Ingredients and Instructions:

Dough:

Recipe yields 3 pizza crusts..using 12 inch pizza pans
Freeze extra pre-baked pizza crusts if not using right away.
You need 1 crust for this dessert
1 1/2 cups plus 3 tablespoons warm water
2 tablespoons oil
2 tablespoons sugar
1 teaspoon salt
2 tablespoons milk
4 1/2 cups flour
2 teaspoons instant yeast
Mix and knead until well blended.
Place dough in a greased bowl, cover and let rise till doubled in bulk.
Divide dough into 3 pieces and roll out to fit 3 pizza pans.
Let rise 40 minutes. Pre-bake crust at 425º for 8 minutes.
Now you are ready to spread on the filling and streusel.

Apple Filling:

4 apples, (approx 4 cups) peeled, cored, and sliced..I used McIntosh
2 tablespoons butter
Saute apples in butter until tender.

Streusel:

1/2 cup quick cooking oats
1/2 cup flour
1/2 cup brown sugar
2 teaspoons cinnamon
1/4 cup butter, softened
Mix dry ingredients and cut in the butter with a pastry blender or by hand until mixture is crumbly.

Glaze:

1 cup icing sugar
2 tablespoons milk
1 teaspoon vanilla
Blend well until smooth.

Spread apple filling over pre-baked pizza crust.
Sprinkle streusel over top and bake at 425º for 15 minutes or until crust is golden in color. If you like the crust a bit crunchy like we do, bake it a little longer.
Cool for 10 minutes, then drizzle with glaze.
Yield: 10 slices

Scalloped Potato Bake

2011-10-26T04:00:00.000-07:00

This recipe does not include flour so it is gluten free.

Ingredients

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 cup chopped onion
2 Tablespoons butter plus enough to butter the casserole dish
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1 cup grated white cheddar cheese

Directions

Preheat the oven to 375 degrees F.

Carmelize diced onion in 2 tablespoons of melted butter in a saute pan.

In a saucepan, heat up the cream with a sprig of thyme and chopped garlic.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper, sprinkle some of the carmelized onion on top. Remove cream from heat, then pour a little over the 1st layer of potatoes. Top with some grated cheddar. Repeat this for 2 more layers. Bake, uncovered, for 45 minutes. At this point if you desire you can top the baked scalloped potatoes with a little more cheese and broil until the cheese browns.
Since this recipe used heavy cream instead of making a white sauce this dish is gluten free.

Chocolate Chiffon Cake

2011-10-25T04:00:00.000-07:00

Calling all chocolate lovers!

This recipe is one my mom hand wrote on the back of

an old recipe book. I'm sure it was one of those that came

from a friend over the phone.

Moist chiffon cake, draped in chocolate ganache

is sure to please those looking for that not too sweet cake,

with all the goodness of rich creamy frosting.

When serving, top with fresh raspberries and a dollop of whipped cream.

Ingredients:

1 1/2 cup boiling water
1/2 cup cocoa powder
1 3/4 cups flour
1 3/4 cups sugar
1 1/2 tsp baking soda
1 tsp salt
1/2 cup vegetable oil
7 large eggs, separated
1/2 tsp cream of tarter
1 tsp vanilla

Method:

Mix cocoa powder and water together. Stir well, and allow to cool.
Once cooled, add flour 1 1/2 cups sugar baking soda and salt.
Beat egg whites together with cream of tarter until soft peaks form. Add remaining 1/4 cup of sugar, and beat until egg whites are stiff.
Add slightly beaten egg yolks, oil, cocoa mixture and vanilla to egg whites and using a spatula, fold gently into the whites until everything is well blended.
Pour into ungreased tub pan and bake at 350º for 60-70 minutes.
Invert pan and allow to cool. Remove to cake plate. This cake freezes well up to a month.

Chocolate Ganache Ingredients:

1 cup heavy cream
4 ounces good quality milk chocolate, chopped into small pieces
5 ounces good quality dark chocolate, chopped into small pieces
2 tsp vanilla or rum extract

Method:

In a heave sauce pan heat cream until just boiling. Make sure you stay with it so it does not scorch or boil over. It only takes several minutes.
Remove from heat, stir in chocolate until completely melted. Add extract.
Cool slightly until ganache begins to thicken, stirring occasionally.
Pour slightly warm, thick ganache over cake.

Cinnamon Bun Class 101

2011-10-24T04:00:00.001-07:00

Many years ago, as a teen-ager, I looked up a cinnamon bun recipe in the old Mennonite Treasury and went about to make them. They turned out like good hockey pucks . . . but I loved cinnamon buns too much to give up so soon. The next time I tried, they turned out pretty good and I've been making good ones now for over thirty years.

So, with this recipe I thought I'd throw in a little yeast class. The things I have learned about yeast baking are not from a book, just from experience. There are basically two kinds of yeast out there now:

1) traditional yeast (active dry yeast)

2) and instant yeast (quick rise).

Traditional yeast works best when pre-mixed with a Tbsp of sugar and dissolved in warm water, allowing it to sit for 10 minutes before adding to the dough. What I have found is that traditional yeast dough can be punched down several times and it won't lose its "rising power" too quick. However, it is less forgiving when it comes to heat - you can actually kill it if it's mixed with very hot liquids. (That is what happened the first time I made cinnamon buns.)

Instant yeast can be added to the flour or directly into the wet dough as it's being mixed. It is not as fussy with hot temperature. It can be mixed in the traditional way with sugar and warm water - but does not have to be.
I hope this helps with some of the fear and confusion about yeast baking. I use instant yeast now, because it's quicker and easier to use.

another tip: Yeast doughs need a draft-free space to rise. Covering the dough with a clean tea towel and a large plastic bag helps to keep the temperature in the bowl just right for rising.The towel keeps the plastic from sticking to the dough.
Now . . . for the cinnamon buns . . .

I adjusted this recipe to be made in a Kitchen Aid. (It will yield 24 - 30 buns) If you have one, try it in there, using the whisk to beat the eggs and sugar, then the liquids and some flour, then switch to the hook attachment, kneading for about 5 minutes when all the flour is mixed in.

If you have to do this by hand... in a large bowl, use an electric beater to beat the eggs and sugar. Stir in the wet ingredients and then the flour. With the final few cups of flour you will have to use your hands. It helps to put oil on your hands to work all the flour in well, kneading until it's smooth and elastic feeling.

Ingredients:

4 large eggs
1/3 cup sugar
1 cup milk, scalded
1/2 cup butter
3/4 tsp salt
1/2 cup ice cold water
2 Tbsp instant yeast
5 1/2 cups unbleached flour

Filling:

1/4 cup melted butter
1 1/2 cups brown sugar
1 Tbsp cinnamon

Method:

Heat or scald milk and salt, adding butter and stirring to melt. Add cold water to cool slightly. The liquids should be hot but not so hot that you can't hold your pinky in there. Set aside.
In mixing bowl, beat eggs and sugar well.
Slowly add very warm liquids to egg mixture, stirring all the time.
Add 2 cups flour mixed with yeast, mix well with liquids, then continue adding one cup at a time, beating with hook attachment or stirring each in well using a wooden spoon.
Knead for several minutes, until smooth and elastic-like.
Cover with clean tea towel and plastic. Let rise for 60 - 90 minutes. (until double in size)
Loosen along sides to deflate the dough and divide in half.
On floured surface, shape into rectangular shape with hands. Roll each half out to about 12 X 18 inches. Spread with melted butter and sugar/cinnamon mixture.
Roll up jelly roll style, cut into thick slices and place on well greased or parchment paper lined pans.
Cover loosely with plastic and rise for 60 minutes. Bake at 350F for 20 - 25 minutes.

Icing / Frosting:

Mix the left over melted butter, or melt 2 Tbsp, and mix with about 2 cups confectioner's sugar and enough milk to desired spreading consistency. If you ice them when cooled off, the frosting can be quite thin, if you ice them while warm, the icing should be thicker.

Freeze the buns in the pan, inside a plastic bag. To serve, cover pan with aluminum foil and re-heat at 350F until warmed through. They will be as though they were just baked.

Bread for the Journey

2011-10-23T04:00:00.001-07:00

This is our church library and the Sunday School class I attend happens right here. Every Sunday our teacher assigns a chapter of the Bible to be read during the week..and to read the chapter at least once a day. The following Sunday we discuss the chapter and share what we have learned from it. Sometimes I read another version of the Bible to better understand the passage. By the end of the week I remember more than I would have just reading it one time. And as I read it again and again I discover new truths. If you haven't used this method of reading your Bible I'd encourage you to do that.

This week we are reading Psalm 19. And the verse that summarizes up the chapter for me is verse 14.
"May the words of my mouth and the meditation of my heart be pleasing in your sight, O Lord, my Rock and my Redeemer." (NIV)

Farmer Sausage Borscht for a Crowd

2011-10-22T04:00:00.000-07:00

This is another hearty thick soup that I made for our small church group. It is both economical and perfect to pair with some buns and a salad. You will need a large stock pot that holds 12 liters. It can be made a day in advance, refrigerated and then warmed very slowly over low heat so as to avoid scorching the bottom.

1 1/2 rings smoked farmer sausage or 3 pounds of other smoked mild sausage
2 jumbo onions diced fine
12 medium potatoes, peeled and diced
10 carrots, peeled and sliced
2 - 28 ounce cans diced tomatoes
2 tablespoons "Better than Bouillon" vegetable base (look by the bouillon cubes)
1 tablespoon salt
2 chili peppers diced fine (I used fresh but you can use 2 teaspoons of dried chili peppers)
2 medium cabbages, quartered and sliced about 1/4 inch thick
1 packet of fresh dill weed (in the produce section) chopped fine

Brown the farmer sausage and onion in your very large stock pot until nicely browned.
Add 2 cups of water to de-glaze the bottom of the pot and simmer for 10 minutes while you prepare vegetables.
Add all the rest of the vegetables and seasonings but the cabbage and dill weed in order.
Stir well.
Add the cabbage last, filling your pot up two inches from the top.
Add water to come level with the top of the cabbage.
Bring to a boil and add in the chopped dill weed.
Simmer and stir occasionally on low heat for 4 hours.

Serves 25