Bread for the Journey

Father's Day

The love of parents is the closest we can come to understanding the heart of God.

Today on Father's Day

We honour all earthly fathers who modelled for us

the Father love of God

May your Father's Day be blessed!

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No Room in the Inn ?

a picture in nature of a parent's love

I was walking in a local park the other day and came across this Mother Goose

with a little one sleeping beside her....

I thought it was cute until I saw that there was a baby tucked under the mother's wing and wondered why the outside duckling

had not snuggled safely under the wing as well ....

But as I was to find out -

it was because there was no room in the inn !

Last one 'to bed' sleeps outside the wing!!

Take a look at the video !

We are moving into summer vacation time when families jump into the car

and travel to far off places.

I'm sure you, like me, at the end of a long day's travel have looked for a place to stop for the night and found only "No Vacancy" signs.

It is a discouraging feeling to know there is no room in the inn for you to rest.

****

Perhaps you happened upon our blog this morning

and you,

like the little duckling,

are on the outside looking in ... feeling that you don't really belong...

not even sure that you could....

it seems everyone else is always ahead of you...

that the 'Inn' is always full by the time you get there.

I want you to know ..

that God the Perfect Father is welcoming to all who wish to come .

The Inn of God's Love ALWAYS has room for one more...

no one need sleep outside the door.

Call on the Name of Jesus ...

He will always hear and answer.

His love, His forgiveness, His strength, His comfort --

whatever you have need of He offers to you!

And best of all ... if you but follow Him, as a little duckling,

He will lead you in the way that you should go!

"Come to Me, all you who labor and are heavy laden, and I will give you rest."

Matthew 11:28

Keep me as the apple of Your eye; Hide me under the shadow of Your wings,

Psa 17:8

"My sheep (ducklings) hear My voice, and I know them, and they follow Me."

John 10:27

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Creamed by Boston Pie

Same Pie.

Different Name.

Yesterday morning I whipped up some Cream Boston Pie Creamed by Boston Pie for our celebration supper dessert. We cheered on our Canucks at our house and enjoyed watched the last game in a wonderful series that we almost won. 

I've been making this easy cake that is called a pie for years. It still tastes as good as it ever did and large pieces were polished off last night in spite of us Canucks being creamed by Boston.

Congratulations to the Boston Bruins on a well-played series.

Vancouver Canucks we are still your fans and thank you for a great year and we'll be cheering again for you in fall!

Cake

• 1 1/3 cup flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup buttermilk (if you don't have buttermilk. . add a teaspoon of lemon juice to regular milk and let it sit five minutes)
• 2 egg yolks
• 2 egg whites
• 1/3 cup oil
• 1 teaspoon vanilla

1. Preheat oven to 350 F
2. Put parchment paper at the bottom of a 9-inch springform pan or regular cake pan.
3. Combine the flour, sugar, baking powder, baking soda and salt in a medium mixing bowl.
4. Add the buttermilk, egg yolks, and oil and vanilla.
5. Beat with an electric mixer until smooth.
6. Beat the egg whites in a separate bowl. 
7. Fold the egg whites into the batter with a spatula until combined.
8. Pour the batter into the prepared pan and bake about 25 minutes or until toothpick tests clean.
9. Let stand 10 minutes and then cool on a wire rack.

Custard

• 1 1/4 cup milk
• 1 cup whipping cream .. un-whipped  (you can use all milk. .for a lighter version)
• 2 egg yolks
• 1/2 cup sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla

1. Combine the sugar and the cornstarch and salt in a medium saucepan.
2. Add the egg yolks and stir well.
3. Add the milk and the cream and whisk together.
4. Heat over medium heat, stirring often to prevent scorching. .. or cook it in the microwave until boiling. .stirring every minute.
5. Remove from heat and cool for 15 minutes.

Chocolate Ganache

• 1/2 cup whipping cream
• 1/2 cup chocolate chips

1. Heat the cream over medium heat until it begins to bubble ..near boil.
2. Remove from heat and add the chocolate chips and stir until smooth.
3. Allow to cool to room temperature.

Assembling Cake

1. Slice the cake in half as shown.
2. Pour a bit of custard over the bottom layer and let sit for awhile to set add more when you can see it won't run over the sides.  .the custard will have to be just slightly warm or even cooler for it not to run over.
3. Put the top layer over the custard.
4. Drizzle over the chocolate ganache and chill until ready to serve.

Apple Bundt Cake

This is an easy apple cake recipe with a nice moist result. The most time consuming part of this recipe will be preparing the apples.

Apple Bundt Cake
Ingredients:

• 2 cups sugar
• 2 eggs
• 1/2 cup oil
• 2 cups flour
• 1 tablespoon cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 cups diced apples (approx. 4 apples)
• 1 cup chopped walnuts
• 1 teaspoon vanilla

Method:

1. Beat eggs and sugar well. 
2. Stir in next 5 ingredients and mix. 
3. Add next 3 ingredients and mix well. 
4. Pour batter into prepared bundt pan. 
5. Bake at 350 degrees for 1 hour. 
6. Let cool in pan 10 minutes before removing onto serving plate.
7. When the cake has cooled completely dust it with powdered sugar.

Bread for the Journey

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. (Psalm 23:6)

We all know this too familiar passage called the, 'The Lord is My Shepherd.'

David spent his early years caring for sheep. We know that sheep are completely dependent on their shepherd. In David's daily walk with God, he learned that his Good Shepherd was sufficient for every need. He could say these words from his personal experience.

"Surely goodness and mercy shall follow me all the days of my life."

I have been reminded over this past year once again, that even though I cannot see "all the days of my life," it doesn't matter. Do I look ahead and wonder what next week or next year look like?

David said "ALL" the days, not just the bright days, but the dark ones too, not just the easy days ahead, but the difficult days also. He doesn't say months or years, but "days"__the "days of my life," each one of them.

Someone paraphrased these words and said, "Goodness to supply every want, Mercy to forgive every sin; Goodness to provide, Mercy to pardon."

It is wonderful that we can have the assurance and eternal confidence of knowing that His goodness and mercy are with us today. If it was good enough for David, it will be good enough for me and my family. I already know that I too can say that I have felt his shepherding strength in my own life during my recent year in a totally different way.
And it will also be good enough for You! I'm hoping that you too, can join in, feel comforted, share and own the same promise for your life.

"Shall follow ME all the days of MY life."

Third Anniversary Celebration

photo credit Beatriz Photography

Ten Girls. .

Three Years. . .

One thousand four hundred and thirty posts ..

Two and a half Million  ..plus ..Visitors  . . .

One Cookbook . . .

Lots of encouragement . .

Many blessings . .

Lots of fun with our Facebook fans.

It's time to say we appreciate you all.

You are the reason we are sellings thousands of books . ..

helping to feed hungry kids in an orphanage in the Ukraine.

It's time to celebrate!

We are giving away a book signed by all ten of the girls!!

Leave a comment on today's post telling us which recipe on the blog or in the book is your favorite so far.

If you leave another comment on facebook we'll enter your name again.

No more than two entries per person.  (one comment on the blog. .and one comment on Facebook)

Contest closes tonight at 11 PM Pacific Time.

Contest is open to Canadian and US citizens.

If you do not have a Profile which includes contact information or Facebook  ..you must include contact information to qualify.

Winner will be announced on Monday both here and on Facebook.

Have a fantastic Weekend!!

Rustic Rhubarb Tart

The other night when I was in a fright of a hurry to get a dessert ready for a last minute call to have friends come watch the game with us. . .I did what I often do. ..made a rustic tart.  The wonderful thing about making a rustic tart. .is that it is quick to bake since it is so thin and the name rustic implies that careful crimping of bottom and top crust is not needed. It is also very good for beginning pie bakers since you can see from just looking at the tart if the fruit is cooked.   I simply take a disc of dough out of the freezer. ..and let it thaw while I prepare the fruit. 

• one disc of fresh or frozen, thawed pastry about 1 inch thick and 5- 6 inches in diameter
• 3 1/2 cups of diced rhubarb (about a pound)
• 3/4 cup sugar  (this is not overly sweet. .knowing that I'll serve it with ice cream)
• 2 tablespoons flour
• milk or cream for brushing the side of the crust edge
• sugar for sprinkling over the crust edge

1. Preheat oven to 375 F.
2. Roll the dough into a large circle.  Try to keep it somewhat round.  The crust should be fairly thin.
3. Transfer the pastry onto your rolling pin ..rolling it up and then onto a large cookie sheet.  It is a good idea to put parchment paper on your cookie sheet for easy cleanup.
4. Combine the rhubarb, sugar, and flour and spread evenly over the pastry dough but keep it an inch and half from the edge.
5. Work your way around the crust, turn the edge over and pat flat encasing the edge of the rhubarb.
6. Brush milk over the edge of the crust and sprinkle the crust edge with sugar.
7. Cut a hole in the center of a piece of foil, to expose the rhubarb but cover the crust and place it over the tart to prevent the edges from browning too much.  Remove once the rhubarb has cooked through and finish baking until the crust is brown.
8. My tart took about 35 minutes to bake. 
9. Cool and serve with ice cream.

Be sure to come back to Mennonite Girls Can Cook tomorrow.

We are going to be celebrating our third anniversary 

and are going to give away a signed copy of our book!!

Crab Cakes with Tartar Sauce

Here is how you can take one can of crab and make it into a light luncheon for the ladies. Add a green salad and some homemade tartar sauce and you will have an elegant meal that is sure to impress.

By the way – it’s also a sure way to satisfy a hungry husband.

Tartar Sauce

• 1/2 cup mayonnaise
• 4 slices sweet pickle or one dill pickle finely chopped
• 1- 2 teaspoons pickle brine
• 1/2 teaspoon sugar (if desired)
• 1 teaspoon prepared mustard
• 1/2 teaspoon dried dill weed or 1 tablespoon fresh dill chopped

Crab Cakes

• 4 tablespoons Panko* bread crumbs (first amount)
• 1 egg, lightly beaten
• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped carrot
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped chives
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco Sauce (opt.)
• 1 170 gram can crabmeat, drain and squeeze out excess liquid
• 2 tablespoons Panko* bread crumbs (second amount)
• 2 tablespoons vegetable oil

* Panko or Japanese bread crumbs can be found with the regular breadcrumbs in the grocery store. They are coarser and crispier than regular bread crumbs.

1. Mix Tartar sauce ingredients in a bowl and refrigerate until serving.
2. For Crab cakes, mix first 9 ingredients together in a bowl.
3. Add crabmeat and mix gently with a fork until crab is well distributed.
4. Working with one generous tablespoon full at a time, form the crab mixture into 3-4 inch patties about 1/2 inch thick.
5. Dredge each crab cake on both sides in the 2 tablespoons of panko crumbs.
6. Preheat oil at medium heat in a skillet.
7. Fry crab cakes until golden brown on each side, flipping each only once.
8. Serve immediately with homemade tartar sauce and lemon wedge.

Butterflied Leg of Lamb Roast

My parents were born in the area of Southern Russia between the Black and Caspian Seas and then with their families escaped into Persia which is now Iran. Lamb was part of their regular diet. This is a wonderful way to cook lamb. I hope you enjoy it as much as we do.

You can ask your butcher to bone and butterfly your leg of lamb. If there is a lot of fat you can trim some of the fat.
Ingredients:

• 1 leg of lamb (4-6 pounds) boned and butterflied.
• 4 red potatoes
• 1 large onion
• Olive Oil

Seasoning Mixture:

• 1-1/2 Tablespoon Kosher Salt
• 2-Tablespoons minced fresh rosemary
• 4 garlic cloves, minced
• 1/2 cup Dijon Style mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice

1. In food processor add the salt, rosemary, garlic, and process as fine as possible.
2. Add the mustard, balsamic vinegar, and lemon juice and process for a minute longer.
3. Place lamb on baking rack fat side up and spread the processed mixture over the fat side of the lamb.
4. Let sit at room temperature for 1 hour.
5. In the meantime wash and cut 4 red potatoes (or any potatoes you desire) in half lengthwise.
6. Quarter the large onion.
7. Place the potatoes and the onion in the baking dish, sprinkle with Olive oil and toss the onions and potatoes so they are coated nicely. 
8. Place the rack with the lamb over the vegetables. 
9. This method of roasting will give the vegetables nice seasoning from the drippings off the roast.
10. Roast the lamb at 450 degrees for 20 minutes. 
11. Turn the lamb over carefully and roast an additional 20 minutes. 
12. Let the roast stand for 15 minutes and then slice on the grain and serve.
13. Serves 4 to 6. 

If you use a 6 pound leg of lamb add more potatoes to serve more people. 

Bread for the Journey

Team Spirit..that's what we've been hearing a lot about for the last while. Our province has an NHL team again. There is a lot of enthusiasm and a whole lot of celebrating happening.
To perform as a team you need team spirit. You also need a captain to guide the team in order to bring out the best in each player.
It is the same in the Christian walk..we need to be enthusiastic and work together as a team to further the kingdom of God. Our captain is Jesus Christ and we look to Him for guidance and to bring out the best in each one of us.
Sometimes we want to fly solo but we need to remember that working as a team brings more strength to what we want to achieve and then more is accomplished.

Romans 12:11 NIV
"Never be lacking in zeal, but keep your spiritual fervor, serving the Lord."

Hot Taco Dip

We have had a lot of 'game day foods' around here lately with the Vancouver Canucks looking for their first ever Stanley Cup title.  Here's a hearty hot taco dip that pairs up perfectly with a hockey game...or anything else you may be watching these days.

• 1 can (14 oz / 398 ml) refried beans
• 1 lb / 500gr lean ground beef
• 2 tablespoons taco seasoning mix
• 1 cup hot salsa, divided
• 1 cup chopped Roma tomatoes (de-seed)
• 1 chopped sweet pepper (red, yellow, orange or a mix)
• 1 1/2 - 2 cups grated Tex-Mex cheese (use Monterey Jack, cheddar or Mozzarella if you prefer)
• 1 cup sour cream
• chopped onion greens, sliced pitted olives and chopped tomatoes for garnish

1. Combine refried beans with 1/4 cup salsa.  Spread evenly over bottom of oven-proof dish (about 12" round or 9" x 12").
2. Brown the beef.  Drain off excess fat and stir in the taco seasoning mix and 3/4 cup of  salsa.  Heat through.
3. Spread the meat mixture over the bean mixture.
4. Sprinkle with a layer of peppers and chopped tomatoes.
5. Cover with a layer of shredded cheese.
6. Bake at 350° F for about 25 minutes (or until bubbly and heated through).
7. Just prior to serving, spread sour cream over the dish and garnish with chopped green onions, olives and tomatoes.
8. Scoop onto plates and eat with warm taco chips.

Tip ~ Place taco chips in a single layer on a cookie sheet and heat at 350° F for 5 minutes. 

Before the game is over...you will be licking the bottom of the dish.  Enjoy!