Creamy Pear Bake

We had such an amazing harvest of pears this year from our one pear tree and I was searching for ways to use them up. This is a simple recipe with a nice creamy result. If you really enjoy creamy, you can serve it with ice cream or whip cream, too.

Creamy Pear Bake

• 1/3 cup sugar
• 2 Tablespoons flour
• 1/4 teaspoon salt
• 4 cups cored and sliced fresh pears ( I did not peel mine but you could if you prefer)
• 1 cup sour cream
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/2 teaspoon lemon extract

Topping:

• 1/4 cup flour
• 2 Tablespoons brown sugar
• 2 Tablespoons melted butter

1. Preheat oven to 350 degrees
2. Prepare a medium sized baking dish.
3. Mix sugar, flour and salt.
4. Gently toss and incorporate this mixture with the pears.
5. Mix the sour cream and extracts together.
6. Add this mixture to the pears and gently toss till incorporated.
7. Pour into the prepared baking dish.
8. Mix the topping ingredients till crumbly.
9. Dot the top of the pear mixture with the topping.
10. Bake in a 350 degree oven for 45 minutes or until the topping is browned and mixture is bubbling.

Bread For The Journey

Photo Credit: Kayla Krahn

When I read Psalm 23 I like to read it in the King James version. Maybe it's because that is how I memorized it years ago. No matter what version you read these are wonderful words of encouragement and comfort for us in our time of need.

Psalm 23(KJV)

1 The Lord is my shepherd; I shall not want.

2 He maketh me to lie down in green pastures: he leadeth me beside the still waters.

3 He restoreth my soul: he leadeth me in the paths of righteousness for his name's sake.

4 Yea, though I walk through the valley of the shadow of death, I will fear no evil: for thou art with me; thy rod and thy staff they comfort me.

5 Thou preparest a table before me in the presence of mine enemies: thou anointest my head with oil; my cup runneth over.

6 Surely goodness and mercy shall follow me all the days of my life: and I will dwell in the house of the Lord for ever.

Mystery Dessert

I don't know why the name . . . that is how I got it from my mom.  It's still a mystery why it's so delicious . . . you'd never guess it to be a fat-free cake.

Ingredients:

• 1/2 cup sugar
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 14 oz fruit cocktail along with syrup
• 1 teaspoon vanilla

topping:

• ¼ cup brown sugar
• ½ cup crushed walnuts or almonds
• ¼ teaspoon cinnamon, optional

Method:

1. In a medium mixing bowl, stir together sugar, flour, soda and salt.
2. In a small bowl, beat egg with a fork adding some of the fruit cocktail juice. Stir egg, fruit cocktail and vanilla into dry ingredients.
3. Pour into shallow, greased 8x8 inch pan or pie plate.
4. Combine brown sugar with nuts and sprinkle over top.
5. Bake at 350° F for 40 minutes.

Serve plain, with ice cream or whipped cream. So quick and simple, yet delightful.

Meat Buns ~ Flashback Friday

It's 'Flashback Friday' and I am re-posting one of the first recipes I submitted to this blog...back on June 10, 2008.  It has also been one of our most viewed recipes and so I decided it was time to give it a bit of an update.  It is now re-formatted and has a new photo. The original photos appear in the collage at the bottom of the post.  Instructions for using instant yeast are also included.

There’s nothing quite like the meat perishky I recall from days gone by…a dainty meat-filled pastry. I have my mother-in-law's recipe but somehow couldn’t see myself rolling out all the dough and spending hours making tiny little pockets. So I adapted the recipe somewhat and came up with meat buns.  They are wonderful to have on-hand in the freezer and pull out for a quick lunch with pickles and cheese. 

Filling:

• 2 pounds ground beef
• 2 onions, chopped
• 1 package onion soup mix
• 1 can cream of mushroom soup, undiluted

1. Brown ground beef over medium heat in large skillet…breaking up while cooking*.
2. Drain. Add onions and cook for a few more minutes.
3. Stir in onion soup mix and mushroom soup and heat through.
4. Allow mixture to cool completely (can be made ahead).

*Tip: Use a potato masher to break apart the meat as it is browning.

Dough:

• 2 Tablespoons yeast
• 1 tsp. sugar
• ½ cup lukewarm water
• 4 cups warm water
• 1/3 cup potato flakes (instant mashed potatoes)...optional
• ¼ cup sugar
• 1 Tablespoon salt
• ½ cup oil
• 1 cup butter or margarine
• 2 eggs, beaten
• 12 cups flour

1. Dissolve sugar and yeast in lukewarm water. Let stand 10 minutes.
2. In a large mixing bowl combine 4 cups water, potato flakes, sugar, salt, oil and margarine.  
3. Add beaten eggs.
4. Stir in softened yeast and beat in six cups of flour.
5. Continue to add flour until dough leaves sides of pan.
6. Knead until smooth and elastic.
7. Allow to rise until doubled in size.  
8. Then punch down and form meat buns. 
9. Pinch off balls of dough about the size of a small egg.
10. Flatten dough in the palm of your hand into about a 3-inch circle.
11. Place a spoonful of filling on the center.
12. Bring the edges of the dough up and around the filling and pinch together tightly to seal edges.
13. Place pinched side down on a greased baking sheet.
14. Cover and allow to rise in a warm place.
15. Bake at 375 degrees F. for about 20 minutes...or until golden.

Alternate method using instant yeast:

• 11 cups flour
• 2 Tablespoons instant yeast
• 4 cups warm water
• 1/3 cup potato flakes...optional
• 1/4 cup sugar
• 1 Tablespoon salt 
• ½ cup oil
• 1 cup butter or margarine, softened
• 2 eggs, beaten

1. Combine instant yeast with 5 cups of flour.
2. In a large mixing bowl, combine water, potato flakes, sugar, salt, oil and margarine.  
3. Add beaten eggs. 
4. Stir in the 5 cups of flour with added yeast. Mix well.
5. Continue to add flour until dough leaves sides of pan.
6. Knead until smooth and elastic.
7. Allow to rise until doubled in size.  
8. Then punch down and form meat buns...as in instructions above.

*One recipe of meat filling will not be enough to fill all the dough.  Use leftover dough to shape into regular dinner buns. 

Cheesy Scalloped Potatoes

Scalloped potatoes are a great accompaniment to ham or sausage. If you want it to be a meal in one dish, just cut up left over ham and add to the potatoes before pouring the milk mixture over it. This recipe calls for cheese, but it is also good without.

Scalloped Potatoes:

-5-6 baking potatoes, peeled and thinly sliced

-1/2 cup finely grated onion

-1 3/4 cups milk

-2 tbsp flour

-2 tbsp butter

-1 tsp salt

-1/2 tsp pepper

-1 cup grated cheddar cheese

Method:

Peel and thinly slice potatoes into a large bowl. Cover with cold water and allow to sit for 10 minutes. Drain well. (this gets rid of some of the starch in the potatoes) Add the grated onion and cheese and stir to combine.

Put potato mixture into a well greased casserole or 9x13 pan. In a small sauce pan (or microwave) melt butter. Stir in flour, salt and pepper. Add milk all at once and cook, stirring constantly until it bubbles and begins to thicken.

Pour hot milk mixture over potatoes. The milk should almost cover the potatoes. If you need add a little extra milk.

Bake covered in 350º oven for 40 minutes. Uncover and bake for 15-20 minutes longer or until potatoes are tender.

Apple Sauce Cookies

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

Ingredients

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

Instructions.

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

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

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

Apple Bar

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

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

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

Apple Bar

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

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

Biscuits Supreme

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

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

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

It needs no extra butter, so good Mmmm!

Bread for the Journey

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

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

So what is the point?

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

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

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

'Tis So Sweet to Trust in Jesus

1. 'Tis so sweet to trust in Jesus, 

Just to take him at His Word

Just to rest upon His promise,

Just to say, "thus saith the Lord"

Chorus
Jesus, Jesus how I trust Him!

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

Jesus, Jesus, precious Jesus!

Oh for grace to trust him more.

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

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

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

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

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

Proverbs 3:5

Banana Blueberry Oat Muffins

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

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

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

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

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

Taco Soup

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

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

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

Apricot Tart

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

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

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

I've never posted it as apricot bar

which bakes into a beautiful gem colored tart.

Apricot Tart

Pastry

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

Filling

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

Topping

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

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

Ham and Bean soup

Ingredients:

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

Method:

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

Ginger Snaps

Love these...I think you might too.

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

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

Yields 2 1/2 dozen large cookies. 

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

Flashback Friday - Pumpkin Toffee Tarts

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

Ingredients:

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

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

Stuffed Gypsy Peppers

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

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

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

Serve with crusty bread and green salad.

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

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

Chocolate Layer Cake

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

Quick Chocolate Cake

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

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

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

French Silk Frosting

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

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

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

Damson Plums ~ jam, plum sauce, and vinaigrette

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

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

 

 

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

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

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

Damson Plum Jam:

• 6 cups prepared plums
• 4 cups sugar

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

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

 Plum Sauce:

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

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

*Serve with chicken or with pork.

Plum Vinaigrette Dressing: 

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

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

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

* * * * * 

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

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

French Toast Roll Ups and Bread Crumb Cookies

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

French Toast Roll Ups

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

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

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

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

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

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

How do you use stale bread?

Bread for the Journey

John 13:34 

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

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

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

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

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