Cheerios Fruit and Nut Bars

Photos of cheerio bars kept popping up here and there...and piqued my interest.  Why not use my recipe for puffed wheat squares and make a few substitutions?  That's what I did...and they were a hit!

•  4 cups cheerios
• 2 cups fruit and nut trail mix (or your favorite combination of nuts, seeds and dried fruit)
• 1/3 cup butter
• 1/2 cup syrup (corn syrup or golden syrup)
• 1 cup brown sugar
• 2 tablespoons cocoa
• 1 teaspoon vanilla

1. Combine cereal, fruit and nuts in a large bowl.
2. Combine butter, syrup, brown sugar and cocoa in saucepan.   Cook over medium heat until mixture comes to a full boil.  Boil stirring constantly for one minute. 
3. Remove from heat and stir in vanilla.
4. Pour brown sugar mixture over cereal and stir well to coat.
5. Turn into a greased 9" x 13" pan  (or a 10" x 15" bar pan for a thinner bar).
6. Press flat with a spatula sprayed with cooking spray. 
7. Allow to cool 10 minutes and cut into bars of desired size.

*Tip ~ Line pan with parchment paper and remove unsliced squares to the cutting board before slicing.  Use a sharp knife or a pizza cutter.

Bread for the Journey

Let my teaching fall like rain

and my words descend like dew,

like showers on the new grass,

like abundant rain on tender plants.

Deuteronomy 32:2

Saturday in the Kitchen / Chocolate Filigrees

Make Chocolate Filigrees to dress up the simplest of desserts to add that special touch. It is much easier than you think. 

1. Start with desired amount of chocolate chips or chopped chocolate. I used a half cup of semi sweet chocolate chips. Use a double boiler or make your own using a bowl set onto a pot over simmering water, but not touching the water. 
2. As the chocolate begins to melt stir frequently and remove from heat so the chocolate won't cook. 
3. Place a small zippered plastic bag into a cup to pour in the melted chocolate. 

 4- If you don't want to make your designs free hand. Draw a pattern on the underside of wax or parchment paper.

5- Cut a tiny hole in the corner of the bag and squeeze out desired amount of chocolate into the designs or freehand.

6- ALWAYS put the wax or parchment paper onto a cookie sheet before making the designs. Why I didn't do it this time is beyond me, and it made transferring the chocolate onto the cookie sheet that much more difficult....so don't so as I did, but as I say...grin. Take the tray and place it into the freezer for 10 minutes to set. Once the chocolate is set and will hold its shape, place into a sealed container to use as needed. Store in the refrigerator.

I was inspired by Betty's recipe for Almond Cream Strawberries on  Page 85 of our Celebrations Cookbook. You can purchase the book at any Ten Thousand Villages, Chapters, Hallmark in Winnipeg or click here for where you can get it in your area.

Alternate filling is simply 1 cup of whip cream whipped with 2 tablespoons of vanilla instant pudding. Place into a decorating bag or tube with a star tip. This amount generously fills 24 large strawberries. 

Thai Pizza

If you want a new twist on Pizza and change things up a bit from the usual pepperoni and mushroom, you will enjoy this recipe I got from my friend Betty. It is made with a peanut sauce and topped with chicken and veggies. I also really enjoy BBQ chicken pizza too, another great recipe that Betty gave me. The best recipes always come from friends and family that are tried and true.

Peanut Sauce:

• 1/2 cup natural peanut butter
• 1/2 cup hoisin sauce
• 1 tablespoon honey
• 2 teaspoons rice vinegar
• 2 teaspoons of fresh ginger, minced
• 2 garlic, minced 
• 2 tablespoon sesame oil
• 1 tablespoon soya sauce
• 1 teaspoon sriracha (asian garlic chili sauce) or chili flakes
• 1 tablespoon oyster sauce
• 2-3 tablespoons water

Pizza:

• enough pizza dough for 2 -12 in pizzas
• 2 chicken breasts cut into cubes
• 1 tablespoon olive oil
• 3 cups mozzarella cheese
• 4 green onions, sliced on the diagonal
• 1/2 cup bean sprouts
• 1/2 cup shredded carrot
• 2 tablespoon fresh cilantro, chopped (optional)
• 2 tablespoons dry roasted unsalted peanuts, chopped

1. Bring all the sauce ingredients together and bring to a boil. Simmer for about a minute. 
2. Brown the cubed chicken in the olive oil if using fresh. Cook for about 5. Cool.
3. Toss the chicken with about 1/3 cup of the sauce. 
4. Roll the pizza dough onto a pizza pan.
5. Use desired amount of sauce and spread it to the edge.
6. Sprinkle with half the cheese.
7. Put on the chicken and the vegetables. 
8. Add remaining cheese, sprinkle with peanuts.
9. Bake in a preheated oven at 450 for 15 minutes. 
10. Sprinkle with cilantro.
11. Dig in. 

Ensaymada..sweet bread from the Philippines

My son has a number of staff that are from the Philippines. They appreciate it if I bake breads that they are accustomed to from their country. Since I love baking with yeast I was really intrigued by this recipe. I got a thumbs up from them. Maybe mine look a little more rustic than they should look but they are really delicious. In the Philippines this bread is a popular gift to bring when visiting someone's home especially at Christmas time.

• 5 cups flour
• 2/3 cup sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup milk, warm
• 1/2 cup butter, melted
• 3 eggs, beaten

1. In mixing bowl combine flour, sugar, salt, and yeast. Set aside.
2. In another bowl whisk together warmed milk, melted butter, and beaten eggs.
3. Add wet ingredients to dry ingredients, mix and knead until dough holds together and lets go from the side of the bowl. It will still be a little sticky. 
4. Place in a slightly greased bowl and allow to rise for 2 hours or until doubled in bulk. 
5. Remove from bowl to a slightly greased surface. Cut into 4 pieces and cut each piece into another 4 pieces. You should have 16 pieces.
6. In a small bowl combine melted butter and sugar (filling/topping amounts shown below) and place over a bowl of hot water to keep the mixture thin enough for brushing. 
7. With a rolling pin flatten each piece. Brush with butter/sugar mixture in the middle part only as the photo shows, sprinkle a bit of cheese on the brushed part and bring both sides of dough over the middle. Pinch to seal the edge and ends. Roll into a cylinder until it's long enough to loop over, then insert one end into the middle from the bottom and tuck the other end underneath. You can simplify this step if you like and just roll into a coil.
8. Place on parchment lined pan, cover with a tea towel and allow to rise 40 minutes.
9. Bake 15 minutes in a 350º oven.
10. Remove from oven and while still hot brush rolls with remaining butter/sugar mixture and sprinkle remaining cheese on top.
11. If you have run out of the butter/sugar mixture mix up a little extra as needed. Just remember one-to-one ratio.

Filling and topping:

• 1/3 cup sugar
• 1/3 cup melted butter
• 1 1/2 cups mild cheddar cheese, shredded..you can be generous and use more if you like

Dark Brown Dinner Bread

This moist dark brown baguette loaf is perfect to serve at dinner alongside slices of  white french baguette. 

• 1 1/2 tablespoons yeast
• 1 cup warm water
• 3 tablespoons honey
• 3 tablespoons softened butter
• 3 tablespoons molasses
• 2 tablespoons unsweetened cocoa powder
• 1 egg
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 - 2 cups white flour
• 1 beaten egg (for egg wash)

1. In a large mixing bowl, combine yeast, water and honey.  Allow to rest for 10 minutes to proof yeast.
2. Add in remaining ingredients except flours.  Beat well to combine.  
3. Add whole wheat flour and mix with a dough hook if using a mixer.  Add enough white flour to make a soft dough that comes away from the sides.  Knead with mixer about 8 minutes or knead by hand on a floured counter. about 10 minutes or until smooth and elastic.  Add sprinkles of flour as needed to keep from sticking to the counter. 
4. Turn dough into a large bowl and cover with plastic wrap and allow to rise in a warm place until double in bulk.  This will take at least an hour, maybe more because the dough is heavy.
5. Divide dough in half and roll each piece into a long narrow rectangle keeping in mind the length of your baking sheet.  Roll up long side first to make a long cylinder shape and repeat with remaining piece of dough.
6. Place both breads on a greased cookie sheet and slice crosswise along the top with a sharp knife to create design.
7. Preheat oven to 375 F.
8. Allow to rise until doubled and then brush on beaten egg and bake about 20 minutes or until the crust is deep brown.  

Bread for the Journey

Faithful to the End 

I was given a lovely bouquet of flowers for my birthday this summer. 

The blooms lasted a long time 

but 

one lonely flower outlasted them all. 

I was reminded of the verse in Hebrews 3:14

"For we have become partakers of Christ 

if we hold the beginning of our confidence steadfast to the end."

Faithful

What a beautifully comforting word. 

 Jesus has promised to be faithful to the end  of the age

and His promises are true, but what about us?  

Are we faithful as long as things go our way...and then waver when it no longer feels 'good' ?

Are we like that last flower, blooming even when we are the only one left standing? 

Do we refuse to ask 'Why?' because we know the Who?

Who - the One who is our answer, 

our anchor, our strength! 

"Until my last breath, or until I hear the trumpet call, 

I will be faithful to the end."

Saturday in Anneliese's Kitchen on How to Shape Buns

I'm not quite sure on how to introduce this little video,
other than hoping the visual element on how to shape buns is helpful.
Let us know if this is how you do it
or feel free to share another method.

Hot Curry Dip

It's the season when we can sit back and leisurely enjoy some hot appies. Here's one of those favorite dips with a pinch of curry, just perfect for this time of year.  Prepare it ahead of time and serve it nice and hot with a few of your favorite crackers.

Curry Dip

• 1 cup finely chopped cooked chicken
• 1/4 cup thinly sliced green onions
• 8 oz. package softened light cream cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup raisins
• 1 clove garlic
• 1 teaspoon curry
• 1/4 teaspoon salt

Topping

• 1/4 cup sweetened flaked coconut
• 1/4 cup sliced almonds
• 1/4 cup apricot jalapeno chutney (red pepper jelly) 
• additional sliced green onions
• apple wedges and celery sticks

 Instructions

1. Preheat oven to 400°
2. Combine ingredients from the top list into a bowl.
3. Mix well and spread over bottom of a baking dish.
4. Bake 20 minutes or until heated through.

Topping Instructions.

1. Combine coconut and almonds in a small bowl
2. Microwave uncovered on high for 1-2 minutes or until evenly toasted stirring after 20-second intervals.
3. Spread jelly or chutney over warm dip.
4. Sprinkle with coconut mixture and garnish with onion greens.
5. Serve with apple wedges/celery sticks and crackers.

 This will become one of your favorites over the winter months. Simple, tasty with a hot tangy flavor.

Turkey Pepper Chili

This chili is a great alternative to beef chili and one with some added ingredients that are considered to be a healthy alternative.

2 tbsp. olive oil
1 pound white meat ground turkey
1/2 onion chopped
2 stalks of celery chopped
1 red bell pepper seeded and chopped
1 jalapeno pepper seeded and chopped
1 Anaheim chile seeded and chopped
2 cups chicken stock (or more if needed)
1 can 14.5 oz. diced tomatoes
1 can 15 oz. white beans or black beans (drained)
1 tbsp. chili powder
1 tsp. each of salt, cumin, and dried oregano leaves
1/2 tsp. garlic powder
4 cups of chopped Kale
salt and pepper to taste

Heat olive oil in large pot, add onion, celery and all peppers and saute till onion is translucent. Add turkey and season with salt and pepper and cook through. If needed add a little of the chicken stock during this process if the turkey starts sticking to the pan. Add remaining ingredients, including Kale. Bring to a boil and then lower the temperature to a simmer. Simmer till the vegetables are cooked through. Taste and add salt and pepper if needed.
Serve with corn bread.