Baby Shower Cupcakes

This is more of an idea than a recipe. I have done this kind of baby carriage in the past, using a 10 inch springform pan, but using cupcakes is a new idea (for me) that I got from my daughter-in-law, Kari. The cupcakes she told me about had a little baby face tucked into each carriage and star tip wheels. I thought I'd try using little Teddy Grahams and cutting wheels from leftover pastry.

I think I wouldn't use chocolate bears next time, because the color is quite bold. Using the lighter colored bears and not fancying up the wheels, might be better.

For this particular baby shower I tucked two bears into some of them, since we were celebrating the birth of my niece's twins. For the cupcakes, I used the carrot cake recipe and cream cheese frosting with extra confectioners sugar. I think Judys' pineapple cupcakes would also go over well, or any other cupcake of your choice. (click on highlit names to view these recipes)

Strawberry and Mixed Baby Greens Salad

Don't let strawberry season pass you by!  We can't get enough of this salad when the berries are ripe.  I must have seen this recipe in a magazine somewhere and jotted it down , so I can't give credit to anyone, but the dressing gives this old time favorite salad a new twist. The measurements really depend on how many you are making it for.

Salad Ingredients

 -1 bowl full of mixed baby greens (or plain spinach)-for 7 adults I used a 7oz. box of greens from Costco.

 -fresh strawberries -sliced (I used 2 cups of sliced berries)

 

Sour Cream Dressing

 -1/2 cup sour cream

 -2 tsp lime juice

 -1/4 cup liquid honey

Stir ingredients together. This can be made ahead of time and kept for 3-4 days in the fridge. 

Sugar Toasted Pumpkin Seeds

 -2 tbsp white sugar

 -1/2 cup raw shelled pumpkin seeds

Put sugar in a small non stick fry pan over medium heat. Add seeds and stir until sugar has melted and seeds are coated. They burn easily so stay with them. They only take about 2-3 minutes. Turn out onto a piece of wax paper and let cool. After 30 seconds toss them a little so they don't stick to the paper. 

Assemble Salad

Just before you are going to sit down to eat mix the strawberries into the greens, toss with the dressing and then add the seeds. Transfer to a glass serving bowl and enjoy. 

 

 

Bread for the Journey

"We all, with unveiled face, beholding the glory of the Lord, are being changed into His likeness from one degree of glory to another ..." 2 Corinthian 3:18

Max Lucado says, "As we behold Him, we become like Him." When I admire how someone has cut their hair, decorated their home or the clothes they wear - don't I slowly change my look or my home to reflect what I admire? When someone sings loud (and well) beside me, don't I sing better?

In the same way, I desire to look at Jesus and become more like Him. Listen to Him and sing louder.

Peanut Butter Rice Krispie Bars

Happy Fourth of July to all our U.S. followers! This is a favorite with all of our kids. If you have never tried making this simple treat you should remedy that and give it a try.

Ingredients:

• 1 cup sugar
• 1 cup Karo light corn syrup
• 1 cup Creamy Peanut Butter
• 6 cups Rice Krispies
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips

Method:

1. Bring sugar and corn syrup to a boil and take off heat.
2. Add peanut butter and blend well.
3. Add Rice Krispies and mix till the krispies are coated well.
4. Put this mixture in a well greased 9 x 12 pan pressing evenly into pan to edges.
5. Put butterscotch and semi-sweet chips in microwavable container and cook at 3-30 second intervals mixing well after each interval, mixing until smooth. 
6. If you don't have a microwave you can use the double boiler method to melt the chips.
7. Top the Rice Krispie mix with the melted and blended chips and spread evenly. 
8. Cool and enjoy.
9. Serves at least 12. 

Applesauce Spice Muffins

This recipe was given to me by my sister Rhoda. They are quick to make, and a perfect morning coffee treat. These taste the very best served warm from the oven. The sprinkle of brown sugar gives the muffin top a sweet crunch. If you plan to freeze, I suggest you omit the brown sugar on the top as it turns a little bit soggy on top once it has been frozen. This recipe is easily cut in half or doubled. 

Muffin Batter

 -4 eggs

 -2 cups white sugar

 -1 1/2 cups oil

 -1 3/4 cups apple sauce (I use unsweetened)

 -3 cups flour

 -1 tbsp cinnamon

 -1/4 tsp nutmeg

 -1/4 tsp cloves

 -2 tsp baking powder

 -2 tsp baking soda

 -1 tsp salt

 -2 cups raisins (can use walnuts or 1 cup of each)

 

Beat together eggs, sugar, oil and applesauce. Add all dry ingredients and beat until well blended. Stir in raisins (and/or nuts). Line muffin tins with paper liners and fill each cup to almost full. Sprinkle approximately 1 tsp of brown sugar on the top of each muffin. Bake in 375º oven for 15-20 minutes. Remove to a cooling rack. Yields 2 dozen muffins.

Gazpacho (fresh tomato soup)

This recipe comes from Better Homes and Gardens Grilling magazine.

I never thought I'd enjoy a cold tomato soup but after having had it recently, I changed my mind. 
It is cool, refreshing and different. A great first course for a summer meal.

• 1 thick slice white bread cut into 1/2 inch cubes
• 6 or 7 Roma tomatoes, seeded and chopped
• 2 tablespoons cider or sherry vinegar
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 medium or 2 mini cucumbers, seeded and chopped*
• 1/2 cup coarsely chopped red onion*
• 1 medium green pepper seeded and chopped*
• 1 quart tomato vegetable juice
• 2 tablespoons chopped fresh parsley
• 1 teaspoon  hot pepper sauce (or to taste)
• Salt and fresh ground black pepper.

* How much red onion, cucumber and green pepper you add will depend on how thick you want the soup. I used 1/2 a red onion, 1 mini English cucumber and 1/2 large green pepper.

1. Spread bread cubes in a baking sheet and bake at 300 degrees F oven for 10 minutes or until cubes are dry. Cool.
2. In a food processor, combine bread cubes, tomatoes, vinegar olive oil and garlic. Process until almost smooth. Add a bit of the vegetable juice if necessary.
3. Pour into a bowl.
4. Add red onion, cucumber and green pepper to food processor and process until finely chopped. (I did the onion in the chopper so that it was finely chopped and did the cucumber and green pepper by hand in a fine dice.)
5. Add vegetables to the tomato mixture. Stir in remaining vegetable juice, parsley and hot pepper sauce if desired.
6. Season to taste with salt and pepper.
7. Cover and refrigerate at least 4 hours or up to 24 hours.
8. Garnish each serving with chopped or sliced cucumber and chopped fresh parsley.

Cheesy Onion Burger Buns

I got this recipe from the "Word of Life Church Cookbook" submitted by Valerie Funk.
These burgers buns are great in the summer during bbq season. They make any burger taste better.

• 2 1/2 cups water
• 3 tbsp. sugar
• 2 tbsp. butter, I used oil
• 1 1/2 tsp. salt
• 5 3/4-6 3/4 cups flour, I use half unbleached and half whole wheat
• 2 tbsp. instant yeast
• 1 1/2 grated sharp old Cheddar cheese ( the stronger the cheese the better the flavour)
• 1/4 cup grated onion

1. Combine all the dry ingredients, 5 cups of flour, sugar, salt, yeast.
2. Stir in the cheese and onion.
3. Add all liquid ingredients, water and oil.
4. Knead until you have a soft dough adding more flour as you go along if needed to makes a soft and slightly sticky consistency.
5. Place dough into a greased bowl.
6. Let rise until double in bulk.
7. Shape into buns and flatten slightly.
8. They make about 20-24 buns depending on size
9. Bake at 375 for 15-20 minutes.

Apple Strudel with Cider Sauce

I found this recipe in a treasured little recipe book I found on a bargain table, called PIES. It was published in the UK. I'm posting it with some modifications.

Ingredients:

• 4 apples, peeled and chopped
• 1 tablespoon lemon juice
• 1/3 cup raisins
• ¼ cup brown or white sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

• 6 sheets phyllo pastry
• 1/3 cup melted butter, cooled

Sauce:

• 1 tablespoon cornstarch
• 1 cup apple juice or cider

Method:

1. Thaw phyllo pastry according to pkg directions. (keep in fridge until ready to use)
2. Preheat oven to 375º F
3. Peel and core apples. Chop and toss them in a bowl with the lemon juice, raisins, cinnamon, nutmeg and sugar. Set aside.
4. Lay a piece of parchment paper, the size of a cookie sheet on your counter. Take the pastry out of the fridge and unroll it, laying out one sheet on the parchment paper and brushing it with butter. Repeat 5 times.
5. About 2 inches from one long edge of pastry, spoon apple mixture lengthwise and down pastry in 4-inch wide strip, leaving 2-inch border of pastry at each end.
6. Starting at long edge nearest filling, carefully roll pastry over filling and roll up, folding in the edges as you go. End it with making sure you have the seam at the bottom.
7. Lift the parchment paper with the roll onto a cookie sheet.
8. Brush with melted butter and bake for 30 minutes, or until crisp and golden.
9. Serve warm or with warm sauce. This tastes great the next day as is, with some whipped cream or just a dusting of confectioners sugar.
10. To make sauce, blend the cornstarch with apple juice and (while stirring) heat to boiling.
    I added some of the fruit filling and cooked it until the apples were tender and quickly re-heated it just before serving.

Spinach Salad with Warm Bacon Dressing

Always a favourite in the summer, a spinach salad is as varied as those who make it.
 Here is the way I make it - with a few options so you can choose.
The amount of each ingredient will depend on how many you are serving.

• fresh Spinach leaves
• bacon slices - I use 4-6 slices
• red onion thinly sliced
• fresh mushrooms, sliced
• red peppers, chopped or sliced
• chopped green onions (optional)
• thawed frozen green peas or bean sprouts
• boiled eggs, sliced or chopped
• shredded mozzarella or swiss cheese
• toasted almonds or pinenuts
• small cooked shrimp if desired

Dressing*:

• 2 tablespoons reserved bacon drippings
• 2 tablespoons white wine vinegar or cider vinegar
• 1 tablespoon honey or sugar - or to taste
• 1 teaspoon Dijon mustard - or to taste
• 4-6  tablespoons salad oil
• 1/4 cup mayonnaise or sour cream
• salt and pepper

1. Chop bacon into pieces and fry until crispy. Remove 2 tablespoons. of the bacon fat and set aside in a small bowl. Remove bacon to paper towel and set aside.
2. Saute' red onion and mushrooms in a bit of butter only until wilted. Set aside.
3. Make dressing*  - You'll notice there is a lot of tasting going on here. I've listed the basic ingredients but feel free to adjust it to your liking   Whisk all dressing ingredients together in pan and heat gently until warm.
4. Assemble salad. Arrange spinach on a large platter and layer the other ingredients adding the shredded cheese and green onions last. Garnish as desired with egg slices, red pepper slices and a sprinkle of almonds.
5. Serve salad immediately with the dressing on the side.

*Or you can use bottled honey Dijon or creamy dill dressing.

Bella Bruschetta Salad

Here's a simple summer full-meal salad that we have enjoyed often over the past few years. Basil and tomatoes give that wonderful flavour of summer. Add pepperoni, mozza, a cubed baguette and fresh Parmesan cheese; toss together with lettuce and dressing and call it a meal.

 
This recipe was originally a Kraft featured dish. It's been changed up a bit.


Bella Bruschetta Salad

• 4 cups torn romaine lettuce...or mixed baby lettuce
• 8 roma tomatoes or 2 medium sized tomatoes, chopped
• ¼ cup chopped basil
• 1 cup cubed mozzarella cheese
• 4 cups cubed baguette or French bread stick
• 2 cups sliced pepperoni stick
• ½ cup shredded parmesan cheese
• ½ cup Kraft Sundried Tomato & Oregano Dressing

Directions:

1. Toss together dressing, chopped tomatoes, basil.
2. Toss lettuce, cubed baguette, pepperoni, mozzarella, and tomato mixture.
3. Sprinkle with Parmesan.

Enjoy!

As many of you may be aware, we are a group of ten ladies that contribute recipes to the Mennonite Girls Can Cook blog. When we started this blog just over one year ago...most of us did not know each other. It has been a fun adventure, cooking together in our virtual kitchen and getting to know one another along the way. Yesterday, the seven of us that happen to live in the same vicinity, were treated to a most special luncheon at the home of Anneliese. She was a most gracious hostess, looking after every little detail and including 'place cards' for the three gals who were not able to join us. There was much to talk about, including our dreams that this blog be used in some way to feed the less fortunate. (We are still working on that one!) We had a wonderful time and when we left the lunch table it was nearly time for dinner. Thanks, Anneliese, for a great afternoon!