Chocolate Chip Cookie Slice

This is a recipe that I got from my dear friend Marie, and have been making it for over 30 + years now. The other day my youngest was having a study night with a friend, and just as I was getting ready to leave the house she asked...."do we have a snack, cookies or something". What? We had nothing, So being the great mom that I am, I decided to time myself, see how long it would take to make these and have all the ingredients back in the pantry and dirty dishes in the dishwasher and the slice in the oven. It took 6 minutes and 37 seconds! (I am not a speedy person and just did it the way I normally do). So when you think you don't have time to whip something up, think again. I put it in the oven and left. The slice was in the oven to bake, and 25 minutes later the girls enjoyed warm and chewy cookie slice with ice cream.
However the next time I made this I goofed, Ooops I for got to set the timer and left them in the oven to long.  I just changed the name to Chocolate chip cookie slice "Biscotti".
It still works, the key is don't panic when you make something if it doesn't work. Even seasoned cooks goof, I should know I have had a lot of practice ;)

• 2 eggs
• 1 1/2 cups brown sugar (I also cut down on the sugar by 1/2 c. sometimes even 3/4c.)
• 2/3 cup vegetable oil or canola
• 1 teaspoon vanilla
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt (I use half because I use sea salt and you need less)
• 1 cup chocolate chips (oops, more fell in, oh well)
• 1 1/2 cups flour

1. Combine oil, sugar, egg and vanilla.
2. Add all the remaining ingredients and stir till combined.
3. Grease a 10 x 15** pan and press dough into it using your hands that have been moistened with a little water. It may look like it will not spread will and that you have some bald spots but do not worry it covers the pan well as it bakes.
4. Bake at 300 for 20-25 minutes*, or until a very light brown. You don't want to over bake it unless you want it to be like Biscotti of course, then go right ahead.... ;)

*My oven it takes about 30 minutes, I don't always have the same results with baking time, so watch your at the 20-25 minute mark, you want a very light brown and the top looks shiny.
** Also if you really want to have a very chewy cookie slice then I do the recipe 1 1/2 times, to make them extra chewy and then bake them 7 minutes or so longer, but remember every oven is different.

Tomato Soup Cake

Not long ago one of my co workers arrived at my desk at work with several fresh warm

slices of Tomato Soup loaf....just because. I had not had it in years. I know it sounds rather odd 

to have Tomato soup in a cake, but you'll just have to take my word...it is so good.

It can be made in an 8x8 cake pan, 1 loaf pan or a muffin tin.

Thanks Deb....I enjoy sharing our love for baking together.

Ingredients:

• 2 tbsp margarine
• 1 egg
• 1 cup sugar
• 1 tin tomato soup
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1 cup raisins
• 1/2 cup nuts (optional)

Method:

1. Stir together Tomato Soup and baking soda. It will foam up. stir well until the foam settles.
2. Cream together margarine, eggs and sugar.
3. In a separate bowl, stir together dry ingredients. Add alternately with soup mixture to the creamed mixture. Add raisins and nuts if using.
4. Pour into greased pans. Bake @350 º. 35 minutes for 8x8. 50 minutes for 1 loaf pan. 15-20 minutes for muffins. 

Crunchy Pea Salad

Crunchy pea salad is great on the buffet table and is quick and easy to assemble. My recipe is handwritten on a little card, copied from a magazine decades ago and has been prepared many times over the years. It is good served on a bed of lettuce and topped with grated cheese as a luncheon salad or makes a great side dish.

Ingredients:

• 1 500 gram (16-ounce) package of frozen petite peas (slightly thawed)
• 1 cup chopped fresh celery
• 1/4 cup red onion, chopped
• 6 slices of bacon...cooked, drained and crumbled (or 1/2 cup real bacon bits)
• 1/2 cup salted cashews or dry roasted peanuts
• 3/4 cup ranch dressing (or Miracle Whip, if you prefer)
• salt and pepper to taste

Method:

1. Combine first five ingredients in a large bowl; mix well.
2. Gently fold the dressing into pea mixture.
3. Add salt and freshly ground black pepper.
4. Refrigerate until ready to serve.
5. Serves 8.
   
   Notes :

• You can make this salad well in advance, but might want to add the nuts just before serving.
• Use less dressing than called for if you prefer.
• Double the recipe for a crowd.

Lemon Pie by the Yard

I was trying to think of ideas for someone who cooks for a large group regularly and, in talking, found out that doing a lemon pie on a cookie sheet was a new idea to her. Growing up with all sorts of cakes and pies done on cookie sheets to serve large groups, I did not realize that this really is thinking outside the box. So, this is not really a recipe, as much as it is an idea to serve a larger group. It is easier to cut up and serve small squares than large pieces of pie.

Ingredients:

• recipe for two pie crusts (posted amount is good for a 15x11 inch cookie sheet)
• 2 packages of purchased lemon pie filling or double homemade
• 6 - 8 beaten egg whites for meringue
• 1/2 - 3/4 cup sugar for meringue

Method

1. Pat pastry into rectangular shape, on floured surface then roll out to size of cookie sheet - actually a little more to go up the sides.
2. Roll up onto rolling pin and unroll unto cookie sheet. Trim edges where they are too high and add pieces where it is too low. (cut and paste). Prick with fork.
3. Bake until golden at 400° F about 15 min.
4. Meanwhile, cook pie filling according to package instructions, or homemade
5. Pour hot cooked filling into baked shell.
6. Immediately beat egg whites, gradually adding sugar. Beat just until wavy and glossy and will stand up if dabbed with a spoon. Do not over-beat. It is easier to spread if it's not too stiff.
7. Spread evenly over warm filled pie, making sure the meringue touches the side crusts. For wave design, dab meringue with the back of a spoon.
8. Bake at 400° F for 7 - 8 min until golden.

Some like it served while still a little warm, but it does need to sit for several hours first. Refrigerate if not serving the same day. No need to cover.

* NOTE - To keep meringue from sticking to knife while cutting, dip knife into hot water or run under hot tap water
*for a 12x17 inch cookie sheet pastry, use 2 1/2 cups flour, 1 cup shortening, 1 teaspoon salt, 6 or 7 tablespoons cold water (sometimes I use half butter, half shortening or lard and also replace 1 tablespoon of the water with vinegar.)

Cold Oven Pound Cake with Strawberry filling

 Pound Cake can be used in so many different desserts or enjoyed plain and simple with a cup of tea.

The method I use is slightly different. It is  simpler than the classic creaming of the butter and sugar.

Cold Oven Pound Cake

• 1 cup hot melted butter
• 1 cup sugar
• 4 large room temperature farm fresh eggs
• 2 teaspoons vanilla
• 1 1/2 cups cake and pastry flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder

1. Sift the flour, salt and baking powder onto a piece of waxed paper or a large bowl.


2. In a blender or preferably food processor. . combine the sugar and the eggs and vanilla. .process one minute.


3. Slowly in a steady stream. .pour the melted cooled butter through the tube. Process until combined.


4. Put the wet ingredients into a larger bowl. .and add the flour .. a third at a time. .blending t with a whisk. .. . until all the flour is combined.


5. Prepare one 9 X 5 loaf pans or 3 small loaf pans.


6. Spread the batter evenly in the pans.


7. Place in COLD oven.


8. Turn oven to 325 F.


9. Bake the the larger pan for 45 minutes . . then check with a toothpick ..the toothpick should have a lingering crumb or two. If it isn't quite there. . check it again after five minutes. . The smaller loaf pans. . check after 30 minutes and then every five minutes after. If you bake them too long. .they will be dry. .


10. Remove from pans to cooling rack while still warm.

Strawberry Filling

• 1 pound . . 2 1/2 cups sliced or diced washed strawberries. .California strawberries won't really break down. . so consider how large you want them in the filling.
• 1/2 cup white sugar
• 2 tablespoons cornstarch

1. Combine the cornstarch and sugar.


2. Put the prepared strawberries in a medium saucepan.


3. Add the cornstarch and sugar.


4. Turn to medium high heat and stir constantly until hot and bubbly and thickened. . .about 3 - 4 minutes.


5. Remove from heat. . pour into a large shallow bowl to cool completely before constructing your strawberry slice cake.

Making the Strawberry Slice Cake (serves 8)

1. Slice your cooled Loaf pan baked Pound cake into 4 layers. . .the top rounded edge is reserved for snacking or another use. You will use 3 flat layers for this cake.


2. Whip 1 cups whipping cream combined with one package whipping cream stabilizer (the stabilizer is important since the cake will be refrigerated overnight) and 2 tablespoons sugar. Set aside.


3. Line the loaf pan with plastic wrap with sides hanging over to remove the cake later.


4. Divide the strawberry filling over each pound cake layer.


5. Put the first layer in the loaf pan and put 1/3 of the whipped cream on top.


6. Repeat. . but on the last layer. .put the remainder of the whipping cream in a decorator bag and use a star tip to decorate the top as you wish.


7. Freeze until just firm. . .and then slice and refrigerate. Cutting while slightly frozen gives nice neat slices. 

This cake is a perfect make ahead cake Just freeze until the day you want to serve it, take it out in the morning, slice it and keep refrigerated until a half hour before serving.

Dry Cottage Cheese Perishky with Rhubarb

Dry Cottage Cheese makes a very light pastry which can be used for Perishky or tart shells. 

Cottage Cheese Pastry

• 2 cups flour
• 2 teaspoons baking powder
• 2 cups dry cottage cheese
• 1 cup cold butter

1. Combine the flour and the baking powder in your food processor or a large bowl.
2. Add the dry cottage cheese and the finely cubed butter.
3. Pulse in the food processor until finely crumbed .. .(when I looked at it I really didn't think it would stick together. . but I squeezed a tablespoon of crumbs and found that it held together well. If you are mixing without a food processor . . use a pastry blender or. . .I might even try the whisk on a kitchen machine. . .slowly. . don't make a mess. . . "
4. Dump it out onto the counter and squeeze into a flat rectangular disk wrap in cling film and refrigerate while you prepare your fruit.

Rhubarb Filling

• 5 cups finely chopped rhubarb
• 1 1/2 cups white sugar
• 2 tablespoons tapioca

1. Mix together the rhubarb, sugar and tapioca.

1. Once you have the dough chilled, Roll out a third at a time onto a floured counter top. Roll it as thin as for pie dough.
2.  Roll it into a rectangle approximately 10 X 13. Cut the edges to make it straight leaving you with a 9 X 12 inch rectangle. 
3. Cut into 3 inch squares. To make the perishky and put a heaping teaspoon of rhubarb onto the square and fold together the opposite corners and pinch together. Bring up one of the remaining corners and pinch and then the last one and seal with your fingertips. Arrange on a cookie sheet lined with parchment paper.
4. You may also make a tart which I did with one of my third part portions of dough or you can simply roll the dough into a long rectangle, put it onto a cookie sheet lined with parchment paper, and put your filling onto the center, bringing up your sides and pinch them shut.
5. Depending on how long it takes you to put together your pastries, here will be accumulated juice at the bottom of your rhubarb filling bowl so use a slotted spoon.  
6. Bake at 350F for about 20 minutes for the perishky and about 30 minutes for a small tart. The perishky will be nicely browned with they are baked through.

Caramel Peach Pull-Aparts

Discover a sweet caramel peach flavour in this moist, sticky pull-apart. All you need is a cup of tea or coffee, and someone special to share it with!

I made this recipe for our bible study out of sheer frustration, because plan A of what I was planning on making flopped big time, so I went back to an old stand by. This is a tried and true recipe and every time I serve it I am asked for the recipe, so I thought I would share it will all of you. It comes from the Company's Coming cookbooks "Baking Simple to Sensational".

• 2 c. flour
• 1 tbsp. baking powder
• 1/4 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. salt
• 1/8 tsp. nutmeg
• 1/3 c. cold butter , cut up (I grate frozen butter it works great)
• 1/2 c. milk, (approximately)
• 1/3 c. brown sugar, packed
• 1/4 tsp. cinnamon
• 14 oz cans of sliced peaches, drained and chopped

1. Combine first 6 ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs.
2. Stir, adding enough milk until soft dough forms and hold together. 
3. Turn out onto lightly floured surface. Knead gently 4-5 times until dough comes together. 
4. Roll out on waxed paper on dampened work surface to about 8x15 rectangle.
5. Combine brown sugar and cinnamon, sprinkle over dough leaving 1" edge at long side farthest from you.
6. Scatter peaches over brown sugar mixture. 
7. Roll up, jelly roll style, from long side closest to you using waxed paper as guide. 
8. Press seam against roll to seal. Cut into 12 even slices used floured knife (use a serrated knife).
9. Place in a 9" greased spring form pan, (I use a 9x13 pan). 
10. Bake at 375 for 25 -30 minutes. Let stand in pan for 5 minutes. Transfer onto serving plate. Keep warm.
11. Be sure to put you pan into warm water immediately for easy clean up....you'll be sorry if you don't, the sugary syrup hardens and becomes like stuck on candy.

Caramel Sauce

• 1/2 c. packed brown sugar
• 1/4 c. butter or hard margarine
• 1/4c. whipping cream
• Toasted chopped almonds or pistachios, optional

1. Combine brown sugar, butter and whipping cream in small heavy sauce pan. Heat and stir on medium heat until brown sugar is dissolved. 
2. Boil gently for about 3 minutes, without stirring, until mixture is slightly thickened. 
3. Makes about 2/3 cups sauce. 
4. Drizzle over warm pull-aparts.
5. Sprinkle with toasted nuts if desired.

Icicles (Zuckerhoernchen)

This is an old recipe that got circled around the Mennonites a generation ago and I’m not sure who still makes it. My mom made about 6 recipes to add to other goodies at our (large) wedding reception and so they still have a special memory attached to them for me. The only sugar in this light, flaky little twist is the sugar that you roll them in. You can make them in a vanilla or cinnamon flavor. The aroma that wafts out of the oven when you bake them is reason enough to try them!

Ingredients:

• 1 cup butter
• 4 eggs
• 1 cup whipping cream
• 1/2 cup warm water
• ½ teaspoon salt
• 2 tablespoons instant yeast
• 4 ½ - 5 cups flour, divided

Sugar Coating:

• 1 ½ cups sugar
• ¼ teaspoon vanilla powder OR
• 1 teaspoon cinnamon

Method:

1. Melt and cool (so it’s not still hot) 1 cup butter.
2. Beat eggs well in large mixing bowl. 
3. Add whipping cream, salt, water, 2 cups flour mixed with yeast, and butter, stirring each in well. Add the rest of the flour until it is well kneaded. (forms a ball around hook of kneading machine attachment, if using machine) It makes a nice smooth dough that is not sticky at all. Cover and refrigerate 6 hours, or overnight.
4. Line 3 large cookie sheets with parchment paper. Divide dough into 3 parts. 
5. Take one part at a time and shape into a log roll. Then, using sugar/vanilla mix or sugar/cinnamon mix for rolling out, roll into a 6 x 18 inch strip. Keep sprinkling sugar under and on top of dough as you roll.
6. Cut into 1/2 inch strips. To form “ringlets” (icicles) twirl each strip around the upper part of your right index finger, slip off and push into a tight ringlet as you place them on cookie sheets.
7. Bake at 350° F about 20 minutes.

If you don’t use parchment paper, sprinkle flour on your sheets - but it is important that you loosen or remove icicles with lifter as soon as you’ve taken them out of the oven, or the sugar hardens, making it difficult to remove them later.
This is a large recipe. It sounds like a lot of work, but mixing is quick and then you refrigerate it for night. In the morning it only takes about one hour to twirl and bake them and you don’t need to ice or glaze anything – they are ready to go. You can freeze them in an ice cream pail, but when you thaw them you want to open the lid so they don’t get soft. I have made half the recipe and rolled out 2 - 12 inch strips. Great for when you’re hosting a large group or adding to cookie trays at Christmas. They disappear quickly.

Glums Koki..Cottage Cheese Cakes

I remember my Mom making these often. I loved them then and still do! I make these cakes when I have leftover cottage cheese when making perogies. The recipe is in the Mennonite Treasury, must be the one my Mom used. They taste so good and bring back wonderful memories of when my Mom made them.

• 1 1/2 cups dry cottage cheese
• 3 eggs
• 1/2 cup flour
• 1 teaspoon salt

1. Combine cottage cheese and eggs, mix well.
2. Add flour and salt. Stir till well combined.
3. Drop from spoon onto hot greased pan. Cook for approx 10 minutes, turn over after 5 minutes.
4. I served them hot with applesauce and a green salad. 

Potato Rolls

I like trying different recipes for anything bread-like, since I have to have some kind of rolls in my freezer at all times. You never know when you may have to make a meal stretch or pack a quick sandwich.
I found this recipe in the Mennonite Treasury a few years ago and was pleased with the results. It’s a basic bun recipe that calls for mashed potatoes. The rolls are extremely fluffy and soft, (no crusts here) making them a nice dinner roll - to sop up the gravy.

Ingredients

• 1 large or 2 medium potatoes cooked, plus water
• 3/4 c milk, scalded
• 1/4 cup sugar
• 3/4 cup shortening (I used part butter)
• 2 teaspoons salt
• 5 eggs, beaten
• 8 cups flour, divided
• 2 tablespoons instant yeast

Method

1. Cook potatoes until soft. Mash along with about 1 cup of the water, so that you have 2 cups of mashed potatoes. Set aside.
2. Scald milk, add sugar, shortening/butter and salt. 
3. In the meantime beat eggs in large mixer. When the shortening/butter has melted, make sure it is not piping hot and add the liquids slowly to the beaten eggs. 
4. Add mashed potatoes, 3 cups flour and then the yeast, mixing well.
5. Add another 4 - 5 cups flour, or enough to make a soft, smooth dough. (If you don’t have a hook attachment on you large mixer, you will need to knead it by hand until satiny smooth.)
6. Transfer dough to large bowl, cover with a clean tea towel and plastic. Let rise 1 hour.
7. Shape into rolls, placing close together, but not touching, on greased pans.
8. Cover the same way as before and rise again 1 hour.
9. Bake at 375° F for about 20 min.
10. Remove from pans and cool on wire racks. Yield: 3 dozen

*Tip: I don't know where the right place is to mention this, but I have noticed that flour is not the same in every country. It's something to do with the way its processed. This can especially affect yeast doughs. If you live in the US you may try adding 1 or 2 tablespoons vital wheat gluten to the flour to prevent them from going flat.