Pecan Pinwheel Cookies

These cookies started with a basic Butter Cookie Dough that could create a variety of cookies.

Ingredients:

• 1-3/4 sticks of unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 tsp. salt
• 1-1/2 tsp. vanilla extract
• 1 large egg
• 2 cups all-purpose flour
• 3 tablespoons soft butter
• 3/4 cup brown sugar
• 1/2 cup chopped pecans
• 1/2 teaspoon ground cinnamon

Method:

1. In large bowl, beat butter, sugar, salt and vanilla until smooth but not fluffy.
2. Beat in egg.
3. Add flour and mix until incorporated, using hands if needed.
4. Chill dough for one hour.
5. On floured parchment, roll half the dough into a rough rectangle about 10 x 8 inches.
6. Repeat with remaining half of dough.
7. Slide rectangles on parchment to baking sheet.
8. Refrigerate for 20 minutes.
9. Meanwhile mix 3 tablespoons soft butter, 12 cup chopped pecans, and 1/2 tsp. cinnamon in small bowl.
10. Spread half of this mixture over one of the rectangles of refrigerated dough and distribute well. 
11. With long side facing you, use parchment paper to help you roll into log.
12. Repeat for the second rectangle adding the rest of the filling.
13. Chill until firm.
14. Preheat oven to 350 degrees.
15. Cut logs into 1/4 inch slices.
16. Place on parchment-lined baking sheets.
17. Bake until lightly browned, 12-17 minutes.
18. Let cool on wire racks.

Makes 5-6 dozen cookies.

You can freeze one of the logs for future use if you don't need this many cookies at once. Just wrap them in parchment and put the log into a freezer safe zip loc bag until ready to bake.

Mexican Haystacks

This dish is rather like a taco salad served on a bed of rice. It is a bit of a twist on 'walking tacos', which are always a hit with the kids in my life.  It is also an easy meal to serve at a potluck...where guests each bring a different 'topping'.

Ingredients:

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 2 Tablespoons taco seasoning (or 1 package)
• 1 cup salsa (medium or hot)
• cooked rice
• sweet pepper (green, yellow or red), chopped
• lettuce, shredded
• black olives, sliced (optional)
• Guacamole or sliced avacado
• cheese, shredded
• corn chips or taco chips, crushed (optional topping)
• sour cream
• salsa

Directions:

1. Brown beef with onion in skillet; drain.
2. Stir in taco seasoning and salsa and simmer for 10 minutes.
3. Place all the remaining ingredients in serving bowls on the buffet table and allow guests to assemble their own 'haystack'. Begin with a mound of rice, add meat sauce and then layer on optional toppings as desired.

 

Bread for the Journey

Psalm 37:7 begins with " Be still before the Lord and wait patiently for him" as well as Psalm 46:10 "Be still and know that I am God".

If you have our first two cookbooks you may have read that I have an auto-immune arthritis. Living with chronic pain has significantly changed the way I do life and He has given me the grace to accept that. Right now I am in another time where chronic pain is my constant companion with little relief. 

I find myself in a season of waiting. I have prayed and prayed, not only for renewed health, but for another burden that weighs heavily on my heart and it seems that God is silent. I don't know how or what to pray for anymore, all I can do is wait. The beauty in all this is that He has given me Peace in the stillness and the waiting. I know He hears my pleas and will carry me through this season with His promise that  He will not leave or abandon me. It clearly is not in my timing but I must learn to rest in God's perfect timing. 

Do you find yourself waiting for God to answer your prayers? 

Isaiah 40:31 says, 

"But those who hope in the Lord will renew their strength. They will soar on wings like eagles, they will run and not grow weary, they will walk and not be faint." 

Then let us live in the hope that the Lord gives us as stated in Romans 15:13, this is my prayer for us all.

"May the God of hope fill you will all joy and peace as you trust in Him, so that you may overflow with hope by the power of the Holy Spirit." Amen

He cares and so do we. If you have a prayer request, leave your requests here anonymously if you choose not to leave your name and we will pray for you on your behalf. 

Antiques in Judy's Kitchen

As I cleaned out my pantry and kitchen cupboards recently, I found a few old things that I'm just not ready to part with yet. In fact, I have kept them long enough that they are now collector items. And the thing is, I still use them!

These Pyrex nesting bowls and storage containers were wedding gifts in 1971, are still intact after all these years...and get used regularly. They get a little warm in the microwave, so I'm not sure they should go there. Vintage Pyrex sets are actually collector items...but mine wouldn't be in high demand, since they have been in and out of the dishwasher on a regular basis and are looking somewhat faded. They work for me.

My favorite little hand mixer was another wedding gift...a Hamilton Beach model that I love. It is still stored in the original box...which is looking very ratty! I use my Bosch machine for all the big jobs, but this little mixer still gets used.  I'm sure they don't make appliances to last that long anymore!

This Pyrex coffee perculator was my go-to coffee maker for many years.  Now it gets little use and would fetch a good price as a collectable...but it still makes a good cup of coffee when the power goes out!

My original electric kettle is also still alive and well...although I have replaced it with one that has an auto shut-off switch for everyday use.  I am still hanging on to the old kettle...since it is much better looking than my new one!

All that to say that old things have value.  I have to keep telling myself that these days...since I had another birthday this past week. It was a milestone birthday...one which confirms that I am a very old thing.

Do you have some favorite 'old things' in your kitchen. Tell us about them in the comments!

Flank Steak - Flashback Friday

For Flash Back Friday I'm featuring Flank Steak which Harv and I enjoy serving to company.

It is an inexpensive cut of meat which, when marinated, is fork tender.

I generally marinate the steak for at least 8 hours.

I've changed the original recipe somewhat.  It's one of those recipes that gets tweaked each time I make it.  So here is my latest version.  Still the same result, just a twist on the flavour.

This recipe makes enough marinade for 2 good sized flank steaks, enough to feed 10 people and still have some for a sandwich the next day.

You can halve the ingredients if you are doing only one steak.

• 1 cup red wine
• 3/4 cup soy sauce (I often use the low sodium soy sauce)
• 2 tablespoons olive oil
• 2-3 tablespoons Montreal Steak Spice or other seasoned pepper
• 1 tablespoon grainy mustard
• 1 6 inch stalk fresh rosemary (strip leaves from stalk and chop fine)
• 2-3 cloves garlic (more if you love garlic)
• 2 flank steaks

1. Place all ingredients, except steak, in a jar or gravy mixer.
2. Shake well until all ingredients are well blended.
3. Place flank steaks in a large zippered plastic bag.
4. Pour marinade over, remove as much air as possible from the bag and seal.
5. Let sit in fridge for at least 8 hours.
6. Remove from fridge and allow to warm up on the counter for an hour or two before cooking.
7. Heat grill and remove steak from marinade.  You can reserve some of the marinade and brush the steak as it is cooking.  
8. Grill to desired doneness - we like ours medium rare - about 140 degrees  F.
9. Remove from grill, tent, and let sit for 15 minutes or so.  If you cut into it without allowing it to rest, you will lose the juice from the meat.
10. Cut steak into 1/4 inch thick slices, slicing diagonally across the grain at a 45 degree angle.
11. Serve with sauteed onions and button mushrooms.

Seafood Pasta Bake

 Large pasta shells filled with cheeses, shrimp and crab, baked in a creamed spinach sauce. Sauteed jumbo garlic shrimp add a touch of elegance. 

(serves 5-6)

• 12 large shell shaped pasta shells
• 1 cup ricotta cheese
• 1/4 cup mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup chopped crab meat
• 1/4 cup chopped cooked shrimp
• salt and pepper to taste

1. Cook pasta shells as directed on box. Drain and cool.
2. Mix together remaining ingredients.
3. Once shells have cooled fill shells with mixture. Place on a pan, cover and keep in refrigerator while you make the sauce.

Sauce:

• 2 tbsp butter
• 1/4 cup minced onion
• 1 large clove garlic, crushed
• 1/4 cup sweet red pepper, diced fine
• 1 1/2 cup light cream
• 1/2 cup vegetable broth
• 2 tbsp flour
• 1/2 tsp paprika
• salt and pepper to taste
• 2 cups fresh baby spinach
• Parmesan cheese, grated

1. Melt butter in pan. Add onion and red pepper and saute until vegetables are beginning to soften but do not brown.
2. Add garlic and continue to saute for one minute.
3. In a jar shake together the cream, broth and flour until smooth. Add to sauteed mixture and bring to a light boil. Add spices. Mixture will thicken slightly but should still be fairly runny. Add a little milk if it's too thick, you want to be able to pour it. Simmer for 5 minutes.
4. Pour half the sauce into a bowl and set aside. Add spinach to the pan with the remaining sauce. As spinach gets hot it will wilt down. This will take a minute or two. 
5. To assemble, pour the creamed spinach into the bottom of a low casserole dish. Place filled pasta shells right into the hot mixture, open side up. Pour remaining hot sauce over shells. 
6. Generously sprinkle with Parmesan cheese. 
7. Bake uncovered in 350º oven for 35-40 minutes or until bubbly and really hot. You want to make sure the filling in the shells gets really hot. 
8. Remove from oven and top with prawns.

Garlic Jumbo Prawns:

• 8-12 jumbo prawns, peeled, tails on or off (I like them on for the look) 
• 2 tbsp butter
• 1-2 cloves garlic, crushed

1. In a large fry pan melt butter and add garlic and prawns. Cook over medium hot heat until prawns are cooked. They will cook in about 3-4 minutes. 
2. Top hot pasta dish with prawns and serve immediately. 

Coconut Lime Biscotti

What's not to love about biscotti? These are crunchy and citrus flavored. If you want to make them any more special than they already are you could dip one end of each biscotti in melted chocolate. I dipped half in melted white chocolate and left the other half plain. They pair well with a cup of coffee or tea.
Package a few for gifts to bless someone or share with a friend coming for coffee.
Recipe adapted from Healthy Cooking.

• 3/4 cup sugar
• 1/4 cup canola oil
• 2 eggs
• 1/4 cup lime juice (2 limes)
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 1 3/4 cup flour
• 2/3 cup cornmeal
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup flaked coconut
• 1 teaspoon lime zest
• Extra zest to sprinkle on top of dipped biscotti if you are dipping them.

1. In a medium sized bowl beat sugar and oil until blended.
2. Beat in eggs, lime juice, vanilla, and coconut extract.
3. Combine flour, cornmeal, baking powder, and salt, gradually add to sugar mixture. Mix well. Dough will be sticky.
4. Stir in coconut and lime zest.
5. Divide dough in half. With lightly floured hands shape each half into a 12" x 2" rectangle on a parchment lined cookie sheet.
6. Bake in a 350º oven for 20 to 25 minutes, until set.
7. Allow to cool. Once cool enough to handle, transfer to a cutting board and cut diagonally with a serrated knife into 3/4" slices.
8. Place cut side down on parchment lined baking sheets.
9. Bake 6 minutes on each side until golden in color.
10. Remove to rack to cool.
11. Once cool you can dip in melted white chocolate and sprinkle with a little lime zest or leave them plain.
12. Store in an airtight container.
13. Yield: 2 dozen biscotti

Rice and Meatball Soup

Soup in the winter months is one of my favorite 'go-to' comfort foods.  My mom used to always make this soup and after chatting to my sister, I think we have the right recipe.  And for some reason, we've had real winter since the beginning of December.  That is unusual for us living on the coast.

• 3 quarts water
• 2 cups cooked rice
• 1 medium sliced onion
• 2 stalks celery chopped
• 1/2 cup green onions
• 2 bay leaves
• 1/2 dried red cayenne pepper
• 1 tbsp salt 
• 1/4 tsp pepper
• 2 tbsp fresh parsley used for garnish

Meatball Mixture

• 1 pound ground lean beef
• 1 egg
• salt and pepper to taste

1. Cook the rice in advance.
2. Prepare soup broth adding ingredients as listed.
3. Let simmer for 20 minutes.
4. Prepare meat mixture and form small meatballs.
5. Drop them into the broth.
6. Continue boiling for 15 more minutes and then allow to simmer.
7. Just prior to serving add parsley as garnish

Bread For the Journey

"The Son reflects God's own glory and everything about Him represents God exactly."

Hebrews 1:3

"We can be mirrors that brightly reflect the glory of the Lord. 

And as the Spirit of the Lord works within us, we become more and more like Him 

and reflect His glory even more."

2 Corinthians 3:18

These two verses stood out of several I was reading on the theme of the glory of the Lord.

I got to thinking about mirrors.

- The way a mirror reflects my image and that of the room I am in.

- That although it is not an exact image but a "turned around" one, 

it does give me a good idea of my appearance and that of my surroundings.

- The way it only reflects a portion of what is really there.

- That it reflects light.

The Bible uses the idea of a mirror to show us how we can be the representation of God's glory to those who don't know Him.  The world doesn't know God.  They have no idea of the reality of His glory or what that means to them.  By being a mirror and reflecting God's glory we can show them Who He is.

We can only represent as much of God as we know.  So it is important to acquaint ourselves with our Saviour, studying to be like Him. Paul assures us that if we do that, the Spirit will make us more and more like Him.

We are unlike Christ who is the exact representation of God and but we can give the world a good idea of who He really is by our demeanor, our behaviour and our love for one another.

  As Christians, we have been given the ability and responsibility to reflect God's glory.

In Genesis and in Acts we read how Moses and Steven each had a close encounter with God.  As a result, their faces shone - reflecting the fact that they had been in God's presence.

An old Gentleman friend who went to be with the Lord many years ago, told me to walk through life with what he called, an "Open Face" - one that reflects the light of Jesus. 

By spending time in God's Word and walking daily with Christ, I can reflect God's light and share His glory with the world.

Saturday in the Kitchen

Julie in Her Kitchen

There is lots that I would have done differently if I had had a say when my current home was built - but I didn't, so I had to take it 'as is'.  I was delighted, however, that the most important room for me - the kitchen - did have almost all of the things that I look for, and what it didn't have my handy husband was able to build for me.
Would I love new appliances or  granite counter tops?  Sure! But those are not inexpensive and I am content in my kitchen - happy to spend time in it, which I do!

On my list of 'must haves'  in a kitchen are ...
I like the kitchen to be a 'room' in itself, which mine is ...
It must have lots of cupboards,
a window over the sink,
a working island

I also love an 'eat-in' kitchen ...
with lots of  windows,
the view must be of trees and wildlife ...
Which I have as the photo below shows.

I also love a kitchen to have lots of interest ... detail ... a room that I like to 'look at'.
Here is what I see from the entry arch before  I enter my kitchen ...
and yes ... my fridge door is my 'display wall' !! Sorry!
.

Below is a closer view of the corner ... it was an empty space when we moved in. A space not big enough for a sitting area but too big to leave bare - so my husband added a pantry section to the cupboards beside the fridge and then built in the corner desk/cupboard shelves unit. A better view of it in the photo below. Second photo shows my decor accents in the high space above my cupboards.

There is a German word that describes something I enjoy doing in my kitchen and because this is a MENNONITE girls' blog, I will share the word with you ... maybe you are familiar with it. The word is Schmengen.  There is no English word to translate its meaning, so if I was to describe what the word 'schmengen' means I would say  it is to sneak tempting morsels that might spoil your appetite. Taking that extra chocolate from the candy bowl, licking the beaters, sampling the cookie dough ... or tasting one (or two!) cookies as they come out of the oven, even though you aren't at all hungry, would all come under that word 'schmengen' ...  For those of you familiar with the word, would you agree?

My kitchen may not be a kitchen you would like.
Do you have a 'must have' list for your ideal kitchen?
What is your favorite feature of your kitchen?
 or
What is the one thing you would change in your kitchen  - if money was no object?