Flash Back Friday ~ Frosted Pumpkin Donuts

For flash back Friday I'm bringing back this recipe for pumpkin donuts. We bought a number of pumpkins from a 'pumpkin farmer' last week. I baked and pureed them. There is nothing like fresh pureed pumpkin. It freezes well, I thaw it in a sieve over a bowl to remove most of the liquid.
 I still have a few pumpkins to bake and puree. I like to be stocked up for winter.

• 2 eggs
• 1 cup sugar
• 2 tablespoons softened butter
• I cup cooked pureed pumpkin 
• 1 tablespoon lemon juice
• 4 cups white flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup evaporated milk
• Oil for deep frying

1. In a mixing bowl beat eggs, sugar, and butter until creamy.
2. Add pumpkin and lemon juice, mix well. 
3. Combine both flours, baking powder, baking soda, salt, cinnamon, nutmeg, and add to pumpkin mixture alternately with milk.
4. Cover and refrigerate for 2 hours or overnight. Turn onto floured surface and knead 5 or 6 times using extra flour as needed but the dough will still be a bit sticky. Only use enough flour to roll out your dough that it doesn't stick to your surface.
5. Roll dough to approx 3/8" thickness and cut with a donut cutter.
6.  Place cut donuts on cookie sheets until ready to fry. I like to spray the cookie sheets with cooking oil before placing donuts on them so they don't stick when you lift them to place in your hot oil.
7. In a skillet heat oil to 375º. I test to see if it's hot enough by putting a 'donut hole' in the oil and if that rises to the top immediately you know the oil is hot enough. Fry donuts, a few at a time until golden, approximately 3 minutes, turn once and remove with slotted spoon and drain on paper towels to soak up excess oil. 
8. Once cooled spread donuts with your favorite frosting. This time I used buttercream frosting with maple favoring. Top with sprinkles of toasted pecan bits. Crushed peanuts or toffee bits sprinkled on top is also delicious.
9. Yield: 2 dozen donuts 

Cheddar Cheese Crisps

It's the time of year where it's nice to bring out a few extra snack ideas.  I received this recipe years ago from a friend and always loved it, but you know how it is, things get shuffled around and l lost it.  Thanks, Hilda for sharing this recipe with me again.   It's tasty, simple and easy to make and I don't think you will have any leftovers.

Cheddar Cheese Crisps

• 1 3/4 cups flour
• 1/4 cup yellow cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon sugar 
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 1/2 cup cheddar cheese
• 1/2 cup cold water
• 2 tablespoons white vinegar
• coarsely ground black pepper

Instructions

1. Preheat oven to 375° F
2. Mix flour cornmeal, baking soda, sugar, and salt into large mixing bowl.
3. Cut butter into mixture till it resembles coarse crumbs.
4. Using a fork, stir in grated cheese, vinegar, and cold water just until mixture forms a soft dough.
5. Shape into a ball and put into a sealed bowl, and refrigerate for one hour or until dough is firm enough to handle. (or place it in the freezer for 30 minutes)
6. Roll dough out on lightly floured surface, paper thin.
7. Sprinkle with pepper and roll the pepper into the dough. 
8. Cut into whatever shape you want. Jagged edges add character.
9. Bake cheese crisps for about 10 minutes or until brown and crisp.
10. Remove to wire rack to cool and store in a tightly covered canister.

W.O.W. Raisin/Peanut Cookies

W - wonderful flavor
O - omit gluten and lactose
W - winning chewy texture

I LOVE these cookies. Even my husband who is not a cookie lover reached for the second one!

• 1 cup Julie's flour mix + 2 tablespoons
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1/2 cup brown sugar 
• 1/4 cup white sugar 
• 1/2 teaspoon cinnamon
• 2 ounces cream cheese 
• 6 tablespoons soft butter 
• 1 egg 
• 1 1/2 teaspoon vanilla extract
• 3/4 cup raisins 
• 3/4 cup peanuts 

1. Put softened butter, sugars, cream cheese in bowl of mixer and beat until fluffy, Add egg and beat well. 
2. Mix dry ingredients together and mix into butter mixture. 
3. Add raisins and peanuts 
4. Chill for a few minutes - can keep in fridge for a day or two but will then need to be warmed to room temperature to soften again. 
5. Drop by teaspoon into parchment-lined cookie sheet and bake at 350 degrees F for 11 minutes. 
6. Remove from pan onto wire rack and cool 
7. These cookies keep well .

One Dish Dinner - Gluten Free

I'll confess -- I enjoy baking much more than cooking, so if I can cook a meal with as little prep work as possible, I'm happy.
This recipe is written as gluten free, but you can substitute your favourite  pasta as you desire.

• 2 tablespoons oil 
• 1 pound ground beef
• 1 onion - chopped 
• 4 cups boiling water 
• 2 chicken bouillon cubes -- gluten free 
• 1- 14 ounce can crushed tomatoes
• 1 - 14 ounce can kidney beans 
• 1 - 14 ounce can corn 
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder - or one fresh crushed clove
• 1 tablespoon chopped parsley
• salt and pepper as desired 
• 1 cup Rice Vermicelli (a thin form of rice noodles) -  I use scissors to cut into pieces
• 1 cup rice - I prefer converted or brown sprouted rice
• salt and pepper to taste 
• shredded  cheddar cheese 

1. Using large saucepan, brown ground beef and onion in oil 
2. Add water in which bouillon cubes have been dissolved 
3. Add tomatoes
4. Add rest of ingredients and cook until rice is done, about 20-25 minutes. 
5. Serve immediately with grated cheese topping.
6. Can be frozen for a quick meal when needed - or desired.

Poblano Boats

These Poblano halves are filled with a mixture of Blue Cheese, diced apples, and walnuts. The heat of the Poblano pepper adds a nice kick to these crunchy boats of goodness. Serve as a salad or an appetizer. You can increase the recipe if you'd like to serve more than two people. You can also leave the Poblano whole, cutting a slit in it when you remove the seed instead of cutting the pepper in half, then stuffing it with the filling.

Ingredients for 2 servings:

• 1 Poblano Pepper, roasting over open flame, peeled and seeded, some instructions to follow
• 1 cup finely chopped diced apples
• 1/2 fresh lemon, juiced
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped walnuts
• 1 cup mixed salad greens 
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

Methods for roasting peppers:

1. If you have a gas stove top you can turn one burner to medium and hold the pepper over the open flame with tongs, turning until all sides are blackened and blistered, make sure your oven fan is on.
2. After roasting the pepper place in brown paper bag and seal the bag to keep the steam inside the bag. 
3. When it cools put disposable gloves on and take the pepper out of the bag. 
4. The peel should come off easily at this point, you can use paper towels to rub the skin off.
5. After peeling it, cut a slit down one side and using your gloved hands remove all the seeds. 
6. At this point place on a paper towel and refrigerate the pepper till you are ready to stuff it.
7. Another method is to roast the peppers under the broiler of your oven for 5 minutes.
8. You can also use your outdoor grill to roast the peppers.
9. Whichever method you use, don't forget step 2.

Method for the filling:

1. Place the apples in a ceramic bowl and lightly coat them with the lemon juice.
2. Combine the cheese and walnuts with the apples and toss.
3. Cut the chilled pepper in half and place on top of a platter of salad greens.
4. Fill each half of the pepper with the mixture of apples, walnuts and cheese. 
5. Whisk together the olive oil and red wine vinegar well and drizzle generously over the filled peppers.
6. Serve immediately.

Tip: If you want to make more of these to serve 4-8 people you could roast 4 peppers ahead of time and keep them refrigerated until you are ready to serve these as an appetizer or salad. Just double the filling portion of the recipe.

Happy Thanksgiving to all Canadians today!

Bread for the Journey

O taste and see that the Lord is good:

blessed is the man that trusts in Him.

Psalm 34:8

On this Thanksgiving weekend our thoughts are on family, those around our tables as well as those far away. I have thought about the benefits of giving thanks, believing that thankfulness turns our hearts to God and acknowledges our dependence on Him. Thankfulness shows we trust Him. A thankful heart strengthens our hope for the future and helps us bear the hard things. A thankful heart improves our well being on every level. 

Do you ever wonder what would happen if we stopped being thankful? If the sunset, the snow capped mountains, the rolling wheat fields or the vast expanse of ocean never touched our soul to whisper in awe? What if we never gave thought to the rhythm of our heart, how we fall asleep and how we wake?

On our maiden cruise ship voyage we could not get over how wonderful everything was, when one morning we shared our breakfast table with a disgruntled guest. We tried to start a friendly conversation with her, but her discontentment about most things came through loud and clear. When we told her that we loved the food, she slowly and maturely told us, "Well, ya see honay, ya don't got notin' to compare it to ... but ... in actuality ... it really ain't good."

Her words haunted me with a certain sadness, because they can be true to life for any one of us. We lose our sense of wonder. We get so accustomed to good things that we begin to compare or focus on wanting more. We can easily forget that what we have is really quite wonderful.

A very long time ago, the apostle Paul wrote a letter to the Christians in Rome, explaining why God’s wrath was being revealed against the godlessness and wickedness of men who suppress the truth. He went on to say, “For although they knew God, they neither glorified Him, nor gave thanks to Him, but their thinking became futile and their foolish hearts were darkened.” (Romans 1: 21) It looks very much like the downward spiral in their quality of life began with ungratefulness. It's not that they did not know God, they just took him for granted.

May our thankful hearts be a covering and blessing to the next generation to do the same.

From all of us here at MGCC
we thank you for your visits and 

we wish you a blessed Thanksgiving!

Plum Fruit Roll-Ups

If you are still able to find some Italian Plums at your local market, and you have kids that love fruit roll-ups, this is a great way to make natural and healthy snacks.  If you have a food dehydrator it is really simple but I also tested it in an oven and it works well there too. 

• about 35 large Italian plums
• sweetener to taste (I've used white sugar or honey)

1. Wash, stem halve and remove pits from plums.
2. Place the halved plums cut side down on a parchment lined cookie sheet and bake for about an hour at 325F or until very soft.  
3. Once they are cool enough to handle, transfer to a food processor and process until only flecks of skin are visible.  Sweeten to taste.  This really depends on the sweetness of your fruit and you may choose to not use any sweetener at all.  
4. I recommend using Silpat mats for the next step if you are using the oven to dry the fruit base,  I have tried it with parchment paper but that tends to stick so if you are going that route, make sure you spray the parchment paper with cooking spray before pouring your plum base onto the sheets. 
5. Dry in the oven for 6 - 8 hours as low as the oven can go.  Between 170 - 200 F.  
6. If you have a food dehydrator, line the screen racks with plastic wrap, making sure the edge of the wrap goes over the sides just slightly.
7. Pour base onto the racks and turn dehydrator to medium.  Check after 5 hours. 
8. Dry until the center of the fruit is dry to touch.  
9. Allow to cool completely, remove backing,  slice into strips using a clean scissor or a pizza wheel.  Roll up and store in a covered container.  

Makes about 30 roll-ups   

Banana Bread

This recipe is from my sister. Just how banana bread should be...dark, moist and delicious. 

• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 1/2 cups mashed bananas, this will be about 3-4 small bananas
• 3/4 cups white sugar
• 1/2 cup vegetable oil
• 2 tablespoons milk
• 1/4 teaspoon vinegar
• 1 egg

1. Measure first 4 dry ingredients into a bowl and stir to combine.
2. Measure milk into small cup and add vinegar. Let sit for 2-3 minutes.
3. In a separate bowl mash bananas and add to them the remaining ingredients.
4. Stir the milk and vinegar mixture with a fork (it will have turned a bit thick) and add to the banana mixture. Beat until combined.
5. Add dry ingredients to wet and mix until all the dry ingredients are mixed in well.
6. Grease one loaf pan. Pour batter into pan.
7. Bake in 325ºF oven for 60-70 minutes. If toothpick inserted into the middle comes out clean it it done. 

Yield: 1 loaf

Freezes well

I'm not sure why this loaf bakes up with this interesting looking top when baked in a very old style bread pan. When baking it in a glass loaf pan it doesn't take on this look, but it is more smooth and may have a few little cracks on top and just nicely rounded. Good thing is they both taste the same once baked. 

Chicken Noodle Soup with Home Made Noodles

Here in the Fraser Valley, it is starting to look like Fall. 

And with Fall comes the comfort of making soup.  

For my husband, the hands down favourite soup is this one. 

Of course, you can buy your favourite egg noodles for the soup but for Harv, 

the best part is the homemade noodles. 

He is known to make one bowl of broth last for 3 bowls of noodles!

For the chicken broth:

• 10 cups water
• Chicken - I often make my chicken broth using the bones from a roast chicken, but on occasion I will I boil a whole chicken, or use chicken necks and backs
• 1 whole Star Anise
• 10 peppercorns (more if they are small)
• 1 onion halved
• 1 carrot scrubbed but not peeled
• 1 or two stalks celery
• 1-2 teaspoons salt
• several stalks of parsley

1.  Fill dutch oven or soup pot with water.
2. Add chicken bones  or raw chicken
3. Add remaining ingredients.
4. Bring to a boil.
5. Turn to low and simmer for 2 hours 
6. Remove from heat and let cool briefly.
7. Pour soup through a colander set over a large bowl or another dutch oven.
8. Remove chicken meat from the bones and reserve 
9. Discard vegetables and seasonings.
10. Set in refrigerator until needed. Or divide broth into freezer containers and freeze for use later. 

For the Noodles:

• 2 cups flour
• 1 teaspoon salt
• 1/4 cup water plus more if needed
• 1 egg
• 3 egg yolks

1. Place flour and salt in a mixing bowl.
2. In a cup, whisk together 1/4 cup water, the whole egg and egg yolks.
3. Add liquid all at once to flour and mix until a medium stiff dough is formed.  Add more water, one tablespoon at a time if needed.
4. Divide dough in 2 or 3 portions.
5. Roll out one portion at a time. Wrap remaining portions and set aside until you are ready to roll them. 
6. On a lightly floured surface, roll the dough very thin.  Lift the dough occasionally to allow it to relax before continuing to roll it.  Don't worry if you end up with a few holes in the dough.
7. Transfer rolled out dough to a clean tea towel and allow to dry for several hours. The dough should still be slightly moist for ease of cutting.
8. Dust dough very lightly with flour and roll up to make a 1 1/2 inch diameter roll.
9. Lay it on a cutting board and cut noodles as thin or thick as you like cutting across the roll on an angle. Then cut across the roll on the opposite angle. Repeat until the roll is all cut into noodles.
10. OR you can just cut long noodles by cutting straight across the roll.  My Mother in Law cut her noodles on an angle so that is the way we do it.

For the soup:

• Chicken broth (see above) 
• 1 large carrot, diced fine
• 1 medium onion, diced fine
• 1 large stalk celery diced fine
• reserved cooked chicken cut into bite sized pieces (remove all bones)
• homemade noodles 
• butter

1. In large pot, place chicken broth, vegetables and chicken and bring to a boil.
2. Adjust seasonings if needed with salt and pepper.
3. Simmer until veggies are tender.
4. In another large pot, place noodles in boiling, salted water and cook until just tender - about 5-7 minutes.
5. Strain noodles and place in a serving bowl with a couple of tablespoons of butter. Toss lightly.
6. Serve soup in a separate serving bowl.
7. Let each person add noodles and soup to their own bowl as they prefer.
8. Do not store leftover soup and noddles together in one bowl because the noodles will absorb the soup.

Bread for the Journey

God is Sovereign!
Unfortunately, most of us do not know what comes our way.
Recently, I've been thinking about the devastation left behind from hurricane Harvey and Irma.
We see the ruins of Mexico as they have been hit with earthquakes.
What about the refugees fleeing to Bangladesh?
What about the most recent deaths in Vancouver this week?

Can we still keep trusting in God and giving thanks?

Many times we believe that once we've become Christians, nothing difficult will happen to us.
That's not true...
God is not only there, but it's His plan - whether good or bad.
During my difficult times, I keep thinking "God what are you trying to teach me?"
There are times in our lives we've all experienced things we never imagined or expected.
Can we really trust God in the midst of life's storms?
Can we gain perspective that all of these things have been
woven into the tapestry of God's sovereign plan?
I have definitely found myself in difficult situations, not knowing how to give thanks.
I'm thankful today for a unique blessing that the Lord has brought individuals into my life to walk alongside me, who can understand my specific pain and bring comfort from God that they've also received in a similar situation.
Thank you God for your mercy and comfort and continue to help me rest in your
strength and comfort, trusting you.

"Blessed be the God and Father of our Lord Jesus Christ, the Father of mercies and God of all comfort, who comforts us in all our affliction so we may be able to comfort with which we ourselves are comforted by God."  2 Corinthians 1:3-4 (ESV)

This piece of music continues to give me strength, as I meditate on God's sovereignty.

You were the Word at the beginning
One with God the Lord Most High
Your hidden glory in creation
Now revealed in You our Christ

What a Beautiful Name it is
What a Beautiful Name it is
The name of Jesus Christ my King

You didn't want heaven without us
So Jesus, You brought heaven down
My sin was great, Your love was greater
What could separate us now

How sweet is your name, Lord, how good You are
Love to sing in the name of the Lord, love to sing for you all?
Death could not hold You, the veil tore before You
You silenced the boast, of sin and grave
The heavens are roaring, the praise of Your glory
For You are raised to life again.

You have no rival, You have no equal
Now and forever, Our God reigns
Yours is the Kingdom, Yours is the glory
Yours is the Name, above all names

What a powerful Name it is 
Nothing can stand against
What a powerful Name it is 
The Name of Jesus