Bread for the Journey

As shoppers, we all understand the relationship between

value and cost.

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Did you ever consider that that formula also applies in other areas

of our life?

Could we understand peace if we never felt conflict?

Could we appreciate safety if we never felt fear?

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Conflicting emotions fill my heart, when I look at the above photo

my husband took recently as he stood

near the top of Hope Mountain.

This little vulnerable pond, could so easily spill over

the sharp embankment threatening

to send it over the edge to the valley far below.

All it would take would be a slight crumbling

of the precipice's rim.

Yet, look how securely it nestles

into the spoon shape hollow it fills.

It seems oblivious to its precarious position.

*

I thought of how God holds us in the hollow of His hand,

even though the fears and evils of this world

lurk just at our life's edge .

We too can nestle, trusting Him with hope in our hearts - His love keeping us unafraid

in the midst of a frightening world around us.

*

Let these words speak reassurance to you today....

"He sets on high those who are lowly,

And those who mourn are lifted to safety."

(Job 5:11)

Frozen Chocolate Mousse Marshmallow Pie

My friend Jill sent me this easy smooth make ahead dessert. It is perfect for a holiday dessert . . .quick . . .easy and no bake.

• 5 regular or 2 large . . .milk or dark chocolate bars.20 large marshmallows
• 1/4 teaspoon salt
• 1/2 teaspoon instant coffee powder (optional and adjustable to taste)
• 1/2 cup milk
• 1 1/2 Cups chocolate Cookie Crumbs
• 6 tablespoons melted butter
• 2 cups whipping cream

1. Combine melted butter and Chocolate Cookie Crumbs and press into a bottom and sides of a pie plate or just the bottom of an 8 inch spring form pan.
2. In a large microwave safe bowl, pour the milk, add the salt and coffee powder (if using) the marshmallows and chocolate.
3. Heat until melted, stopping the microwave every 30 seconds to stir.
4. Once melted. . .stir well and refrigerate until cool.
5. Whip the cream. . .do not add sugar.
6. Fold in 1/2 the cream into the chocolate mixture.
7. Spread into pan.
8. Freeze until it begins to firm.
9. Using a piping bag. . .garnish the mousse pie with the remaining cream and sprinkle with shaved chocolate. Freeze until ready to serve.
10. Allow to thaw slightly before cutting.

Hazelnut Torte

This is a blender recipe, very quick and easy. I like those kind of recipes, don't you? This recipe comes from my home church, Sargent Ave cook book, submitted by Anna Epp. As usual I changed it up a bit, but will post the original and then tell you what I did. I didn't use the Mocha filling, instead I filled with with Nutella Whipped Cream. Are you drooling yet? Next time I will fill it with the Mocha filling and see which one we prefer.

Cake:

• 4 eggs
• 3/4 cup white sugar
• 2 tbsp flour (if you changed it to rice flour it is gluten free)
• 2 1/2 tsp. baking powder
• 1 cup Hazelnut filberts (mine were flaked)

1. In a blender put eggs, sugar and beat on low speed until thoroughly mixed.
2. Add flour, baking powder and nuts.
3. When thoroughly blended pour into two 8 inch greased cake pans.
4. Bake at 350 for 20 minutes (they do not rise very much)
5. When cake has cooled for 10 minutes, remove from pan
6. When cooled completely slice each cake in half to give for layers, or you may leave as is.
7. Fill with Mocha filling and whipped cream or with the Nutella whipped cream. 

Mocha Filling:

• 2 tablespoons soft butter, creamed
• 1 cup icing sugar
• 2 tablespoons strong hot coffee
• 1 teaspoo. cocoa powder
• 1/2 teaspoon vanilla

1. Cream butter with icing sugar, coffee cocoa and vanilla.
2. Spread between layers using filling and 1 cup sweetened whipped cream.
3. Decorate with more whipped cream and chocolate shavings.

Nutella Whipped Cream:

• 2 cups of whipping cream
• Nutella to taste about 1/2 cup

1. Whip the cream with the Nutella
2. Fill the cake
3. Decorate with more whipped cream and nuts or chocolate

If you choose to decorate the cake with the Nutella cream you I would recomment to put in a whipping cream stabilizer like Dr. Oetker's Whip It.  I didn't use the stablizer and found it to be too soft. It was still delcious, just not pretty.

Bread for the Journey

Jeremiah 29:11
For surely I know the plans I have for you, says the Lord, plans to bless you and not to harm you, to give you a future with hope!

It is the Canadian Thanksgiving Weekend, and it is a time to reflect on all that we are thankful for. Sure there are the usual things that we do not have any trouble acknowledging and thanking the good Lord for, like family, home, shelter, jobs, security, a peaceful country that we live in, and so forth.
But.... there is always a but.......can you be thankful in ALL THINGS?
Can you be thankful for going through a broken relationship? For a chronic health condition that has no cure and no end other than death? Are you thankful for depression or financial difficulties? There are so many things that can rob us of our joy.........are we thankful for that?
Crazy I know, to even ponder to "consider it pure joy to suffer".
I know for a fact that I find it very difficult to be thankful in tough circumstances, BUT I have come to be thankful for my assurance that God cares about me and my "stuff" even when I don't understand why.
The Lord knows the plans He has for us.........to benefit us, to give us a future and a hope!
It took me until I was in my early thirties to really except that truth in this verse for myself.
May I encourage you today that you are able to except this truth for your own life, even when it is difficult to be thankful.
Philippians 4:6 says........Do not be anxious about anything, but in everything by prayer and petition, with thanksgiving present you request to God.
The next verse comes with a promise........
the peace of God which transcends all understanding will guard your heart and your mind in Christ Jesus.
I believe that as we pray we need to thank Him for the answer even before we see them .
So please allow me to pray for you.......

Lord.......I thank you for all that have come to this place. May they find the encouragement that they seek, regardless of their story, whether it be one of joy or sorrow, that they can come before you with a thankful heart, knowing that you love them enough, to have their circumstances planned out for them. With humble thanksgiving I thank you not only for my life and ALL the "stuff""that has been bestowed upon me, but the precious life of the one reading this now with all their "stuff", knowing with confidence that you have a plan for their life, one with a future and hope!
AMEN

Happy Thanksgiving Everyone

Beef and Mushroom Roulade

I find meat dishes the most difficult to photograph and this Roulade that has mushroom filling rolled into it is no exception.

You will just need to take my word for it. . the meat is tender and the flavour is a perfect autumn flavour. Though the recipe may seem long, it is a good dish to start the day before and finish early in the afternoon if you are having company for dinner. I had purchased thinly cut steak which is used for Roulade but wanted to fill it with something different. This is what I came up with. I served it for dinner with friends and it went over well.



Beef and Mushroom Roulade (serves 6 - 8)

Marinade

• a package of thinly sliced roulade steak .. .about 6 - 8 pieces
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar or marsala wine
• 3 cloves finely chopped garlic

1. Mix the marinade ingredients together and put the thinly sliced steak and marinade into a zip loc bag and refrigerate overnight.

Mushroom Filling

• 24 ounces button mushrooms . . .sliced
• 1 large diced onion
• 1/2 cup garlic and herb cream cheese
• small handful of chopped parsley
• 2 tablespoons butter

1. In a non stick frying pan, melt the butter and add the mushrooms and onions and saute until all the liquid has evaporated. Add the cream cheese and the parsley and remove from heat and allow to come to room temperature.
2. Pat dry all the pieces of meat. Put a small amount of mushroom filling on each piece and spread it out as evenly as possible. Roll the meat up. . and tie at each end. You can see this done in the collage above. If you have extra mushroom filling, it can be used in the sauce later.
3. Heat 2 tablespoons of olive oil in a frying pan on medium hot heat. Do not use non stick, you will not have the small bits of caramelized meat that makes the sauce so tasty. Brown all the pieces of meat on two sides and transfer them to a heavy casserole that has a lid.

Sauce

• 1/2 can of tomato paste
• 1 can of low sodium chicken broth
• 1/4 cup of garlic herb cream cheese
• the remainder of the mushroom filling

1. In the pan that you made the mushroom filling, add the sauce ingredients and stir just until combined over low heat.
2. Pour sauce over the roulade rolls in the heavy casserole. Cover with lid.
3. Put into a 325 oven for 2 -3 hours.
4. If needed, you can add additional chicken broth if the sauce becomes too thick.
5. Serve with garlic mashed potatoes.

Cornmeal Muffins

This recipe comes from my mother in law. Better known in our family as Johny Cakes. While my mom served faspa most Sunday evenings, my husbands mom would often make these muffins. They are a simple muffin we enjoy served warm with butter, jam and creamy honey.

Johny Cakes:

-1 cup flour

-1 cup cornmeal

-1/3 cup sugar

-3 tsp baking powder

-1/2 tsp salt

-1 cup milk

-1/3 cup oil

-1 egg

Stir dry ingredients together. Add the wet ingredients and beat just until all ingredients are blended.

Fill well-greased (I use PAM) muffin cups 2/3 full.

Bake at 400º for 20 minutes. Immediately run a small knife around each muffin and pull out of muffin cup onto a cooling rack. Best served warm from the oven. Yields 1 dozen Johny Cakes.

Bread for the Journey

John 15:1 - 2, 5, 7 - 8 

"I am the true vine and my Father is the gardener. He cuts off every branch in me that bears no fruit, while every branch that does bear fruit He trims clean so that it will be even more fruitful.

I am the vine; you are the branches. If a man remains in me and I in him, he will bear much fruit; apart from me you can do nothing.

If you remain in me and my words remain in you, ask whatever you wish, and it will be given you. This is to my Father's glory, that you bear much fruit, showing yourselves to be my disciples."

While traveling in Europe, we saw hillsides and valleys covered in terraced vineyards.

Great care was taken in looking after these vineyards so that they would produce the best fruit.

It reminded me of Christ, who used the image of a vine, branches and fruit to illustrate how
 our lives are rooted in God and how Christ, the gardener tends our lives
to produce fruit which will glorify Him.
He provides the fertile soil, the sun and the rain and prunes us diligently when needed.
May we remain rooted in Christ, the Vine and submit to God, the Gardener's pruning.

Pizza

Pizza may be simple, but it is delicious. My friend Jan & I both use the same recipe for pizza dough, but not long ago I sat at her kitchen island as she showed me a new idea she had gotten from her daughter for the topping. I thought it was a clever idea, and would share it with you.
Pizza Dough:

1 1/4 cups warm water

-1 tsp sugar

-1 tbsp yeast

-2 tbsp oil

-1 tsp salt

-3-4 cups flour

Put very warm water in a bowl and stir in sugar. Sprinkle yeast on top and let stand for 10 minutes. Put oil, salt and 3 cups flour in a larger bowl and pour yeast mixture in. Stir together and then using your hands knead, adding as much of the remaining flour as needed to get a smooth soft dough. Roll out dough and place in greased pans. Allow to rise until doubled. (you can use all the dough in a large cookie sheet or use 2 smaller sheets to 2 pizza pans.)

Once the dough has risen (about 1/2 hour) spread with 213 ml size pizza sauce. (or any tomato sauce you have)

Tip: After greasing pans you can sprinkle with corn meal for a crispier crust.

Toppings: In the picture above you will see the Tupperware container filled with meat and spices. Pizza toppings can vary, but for this recipe Jan used a variety of deli meats. (for this size recipe use about 3-4 cups of chopped meat. Her daughter's tip was to buy any deli meat that you like and chop it up fine when you get home, add the following ingredients, and put in the fridge until ready to use, or freeze for later use. The flavors have time to really blend, and you have all the prep work done...and why not pre grate your cheese too.

Add:

-1 tsp oregano

-1/2 tsp garlic powder

-1 tsp basil

-1/2 tsp pepper

-if you want some heat add 1 tsp red pepper flakes

-1/4 cup Parmesan cheese

Shake the meat mixture together well.

On top of the pizza sauce sprinkle the meat mixture and then top with 2 cups of shredded mozzarella cheese. Before adding the cheese you can add pineapple, onions, olives, feta and peppers.

Bake pizzas in 425º oven for about 15-20 minutes.

Allow pizza to sit for 5 minutes before you cut into it. This allows the moisture in the toppings to settle. Jan completed the meal with veggies and dip. Your family will love it!

Monika's Salad

Monika is my sister. I love it when she brings this salad to family dinners! I cropped this photo from a family time at the lake recently . . . so it is "her" salad.

Ingredients:

• 1/2 bag spring mix pre-washed salad greens
• 1/2 bag romaine and iceberg mix
• green onions (personal prefference)
• 1/2 cup fetta cheese (approx)
• 1/4 cup real bacon bits (approx)
• 2 small cans mandarin orange segments
• 1 cup toasted almond slices (or caramelized nuts)*

Dressing:

• 1/2 cup frozen orange juice concentrate
• 1  -2 tablespoons wine vinegar
• 1/3 cup olive oil
• 1/4 cup soy sauce (optional)
• 1 teaspoon sugar

Method:

Prepare salad ingredients in a large bowl. Set aside. Mix dressing ingredients well and pour on just before serving.

* When I make this salad, I don't add the soy sauce. I toast and caramalize blanched almonds by putting them in a Teflon pan on low to medium  heat, and stirring them for a few minutes. Then I sprinkle them with a few tablespoons of brown sugar and keep stirring until the sugar melts and sticks to the nuts. Warning: Don't walk away . . . keep stirring until done. Cool and sprinkle on salad.

This also makes a nice pre-dinner plated salad.

Giving Something Back!

Several weeks ago . . .

a group of us girls attended the local Mennonite Relief Sale.

For some time we had been thinking that we would like to thank you for all your encouragement .

This blog has been such a blessing to the Girls that post the recipes. . .

we want to be a blessing to you as well.

It seemed to us . . .that in offering a small token in return for your kind comments . . .

it should be something that is reflective of the crafts that women within the Mennonite community have been making for years.

It would be nice to be able to say that we've been crocheting in the evenings. . .

once our kitchens are sparkling. . .

but we haven't been. . .although Julie is offering to teach us how.

We saw this booth at the sale. . .

with the Granny's from Culloden Church selling the wonderful things they've made all year. . .

and we spotted the pot holders, tea trivets and dish cloths. . .

we purchased them to give away through out the coming year.

I asked them if I could take their picture. . .

holding the things they've made .. .

and they smiled. . .

and I did too.

I often look at the set of potholders that my own Grandma made. She was a tiny little Grandma that sat on a little stool in the evenings either reading my Grandpa the Rhundshau or crocheting beside him as he read the Mennonite Newspaper to her.

I was amazed when searching online for crocheted pot holders that the vintage style has become popular once more. There are vintage crocheted pot holders for sale and many patterns available online to crochet for yourself.

On the first day of each month. . .

one number for each day. . .Monday to Saturday. . .will be put in a tea pot.

On the first day of the next month. . .the secret day will be pulled from the teapot. .

and we'll go back to that day's post. . and put all that day's commenter's names in a tea cup.

We'll pick a name. . .and . . . .

the winner will be announced on the sidebar at the top of the page.

Anyone but the contributors of this blog are eligible to win.

November's Pot Holder Giveaway will arrive in time for your Christmas Tea.

If your name is selected. . .you will be asked to email us with your name and address and we'll pop it in the mail the next day!

The emails and comments we receive each day has blessed us more than you could ever imagine. . . .and we just want to give something back.

On behalf of all us girls. . .

Have a wonderful day!