Hazelnut Bran Muffins

 We are fortunate to live in the valley where hazelnuts are easily grown.  Hazelnut trees bloom in the middle of winter and the wind carries their pollen from yellow catkins to tiny red flowers.  The nuts don't begin forming until June and harvested later in October.  Hazelnuts are one of the lowest in saturated fats and an excellent source of "good fats." With the ever-growing appreciation of the benefits of antioxidants, it's good to know that all nuts are excellent sources, with hazelnuts being the best.

You know how everyone wants to eat the crusty top?  I can guarantee you that this muffin is crusty the whole way through. This has become a family favorite, and it seems as if  I never get enough to freeze. You may want to consider doubling this recipe.

Hazelnut Bran Muffins

• 1 cup buttermilk
• 2 tablespoon molasses
• 1 egg
• 2 tablespoon butter
• 2/3 cup chopped dates
• 1/2 cups hazelnuts chopped coarsely
• 1 1/2 cups bran
• 1 cup whole wheat flour (freshly ground)
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder
• 1 cup mashed bananas

Instructions

1. Combine milk, molasses, eggs, butter, dates, hazelnuts, and bran in a large bowl and stir.
2. Sift dry ingredients and add to moist ingredients in large bowl.
3. Mash bananas and add them to the moist mixture.
4. Fill greased muffin tins 2/3 full and bake at 375 degrees for 25 minutes.

I've made my order for fresh hazelnuts and so can you, by contacting Poplar Grove Arbor,
Email address: hazelnuts@shaw.ca or phone: 604-796-2550

Individual White Chocolate and Lime Cheesecakes

Individual miniature desserts are becoming popular.

Recently my cousin gave me these pretty little dishes

that included just the right size spoons.

We had been invited to my aunts for dinner and she had served a wonderful

chocolate dessert in similar dishes. 

I began to dream up desserts to serve at my next dinner party.

Cool lime, smooth cream cheese, and rich white chocolate.

It was decadence......just the right amount.

(see bottom of recipe for 'chocolate cheat')

Ingredients:

• 1 package plain gelatine
• 1/3 cup fresh squeezed lime juice
• 2 8oz packages cream cheese, room temperature
• 3/4 cup confectioners' sugar
• 1/2 tbsp lime zest
• 2/3 cup white chocolate morsels, or any good quality white chocolate, melted
• 1 cup heavy cream, whipped 

Method:

1. In a small glass bowl heat lime juice till just warm. Stir in gelatin and set aside, stirring occasionally.
2. In a large mixing bowl beat together cream cheese, sugar, and zest.
3. To melt chocolate, place in a small bowl and microwave for 30 seconds at a time, stirring each time. Just microwave until you can get a smooth chocolate paste. If you do it too much you will have to start again.....so be careful not to burn it. You can also melt the chocolate o the stove top over a simmering pot of water. Make sure no water gets into the chocolate or it will seize up.
4. In a separate bowl whip cream.
5. Pour gelatin mixture and white chocolate into cream cheese mixture. Fold in whipped cream.

'Chocolate Cheat'

Let it be known.....I used a box for the chocolate dessert. As we were enjoying my Aunt Martha's dessert she let us in on a secret......it was from a box. Fooled us all. Her dishes were filled with pudding, topped with a mound of fresh raspberries, and a dollop of whipped cream. 

I perused the pudding isle at the grocery store and choose one that looked gourmet....my guests were also fooled, and all I had to do was add the milk and stir. The one I choose also had another little ouch of chocolate that you pour over the pudding and it crusts on top.....like a DQ ice cream cone. Loved it!

Don't feel pressured to always have to make something from scratch. Put a little thought into something simple and dress it up a bit.

For the dishes- I love snooping through second hand stores for wee little dishes to serve jams and jelly in. 

I found a set not long ago that I picked up for miniature desserts....I think I paid .10 cents a piece. 

Mandarin Cheese Cake

Sponge Cake Base:

• 2 eggs
• 1/3 cup sugar
• 1/2 cup of sifted flour
• 1/4 teaspoon baking powder
• 1 teaspoon vanilla extract

1. Beat eggs and sugar for about 5 minutes, and very light and fluffy..
2. Add the vanilla
3. Sift the dry ingredients together and mix into the egg batter and mix together til all is well mixed together.
4. Grease a 9" spring form pan lightly.
5. Pour in the batter and bake at 350 for 20 minutes.
6. Leave in pan to cool completely.
7. Remove cake after it has been cooled and place on to serving platter.

Cream Cheese Topping:

• 8 oz brick of cream cheese
• 1/2 cup of sugar
• 1/2 pint of whipping cream, whipped
• 1 tin of mandarin oranges, drained, reserving the liquid
• 1 small package of lemon flavored gelatin

1. Dissolve the gelatin in the hot reserved juice and stir til the powder is dissolved completely.
2. Let partially set until it is the thickness of an unbeaten egg white.
3. Whip together the cream cheese, sugar, and fold in whipped cream
4. Add the gelatin and stir in the mandarin segments that have been cut in half. Reserve a few to decorate the top.
5. Place the spring form ring around the cake which is on the serving platter and close the ring.
6. Pour over the cream cheese mixture and let it set in the refrigerator for several hours or over night.
7. Take a sharp knife and go around the edge of the cheese cake to loosen it from the ring.
8. NOTE: Change up the flavors buy using strawberry flavored gelatin powder and Strawberries, or any flavor you life ie. raspberry mixed with blueberry etc.
9. This freezes well. Thaw in fridge for several hours before wanting to serve it.

Pesto Dinner Rolls

Pesto rolls...baked in a cast iron skillet...and served hot from the oven. What could be better? And if there are any rolls left when dinner is done...they make the best sandwich buns!

• 2 1/2 - 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 Tablespoon instant yeast
• 1 cup warm water
• 1 Tablespoon oil
• 4 Tablespoons pesto

1. Mix 2 1/2 cups of flour with salt, sugar and yeast in a mixing bowl.
2. Add oil and warm water to dry ingredients and mix.
3. Stir in pesto. (Use store bought pesto...or make your own.)
4. Continue to add flour as necessary to make a soft dough. 
5. Knead until smooth and elastic.
6. Allow to rise until doubled in bulk...about an hour.
7. Divide dough into eight portions.
8. Form eight rolls and position in a well-oiled cast iron pan. (Or make12 smaller rolls.)
9. Cover with a clean towel and allow them to rise in a warm place for at least an hour...until doubled in size.
10. Bake at 375°F for 20 minutes.

Note ~ Normally one would let the dough rise before forming buns to put on the pan...as in step 6. One day I was rushed for time...and put them on the pan right after mixing the dough. They turned out great.

Bread for the Journey-

Isaiah 58: 11 & 12

The LORD will guide you always;

He will satisfy your needs in a sun-scorched land and will strengthen your frame.

You will be like a well-watered garden

like a spring whose waters never fail.

There have been dry seasons in my walk with God.

Perhaps you can identify.

Your prayers seem to go no further than the ceiling

and reading your Bible seems more a chore than a delight.

Do you give up and resign yourself to living in a drought ravaged land?

Or do you get up and walk until you find water and lush growth again.

I know from experience that walking by yourself does not work.

You trudge along day by day and

just when you think you'll find your way out of that dry place,

you are back where you started.

The more reliable option is to remember God's promises

and to choose to believe that God is walking beside you.

Psalm 23:4

"Even when walking through the dark valley of death I will not be afraid,

for you are close beside me, guarding, guiding all the way."

There will be deserts and dark valleys along our life's journey.

The important thing is to remember He is with us during those times.

He promises to never leave us or forsake us and that includes those dark and dry times.

When we invite Him to walk with us through the desert,

He is our shade in the heat of the noonday sun

and He provides food and water for our hungry and parched souls.

He leads us to green pastures, restores our souls and turns the dry desert

to a well watered garden.

Pizza Bruschetta Gluten Free

My granddaughter's favourite snack is this Pizza Bruschetta.

The crust is a thin, crispy cheese bread that freezes well.

Pizza Crust

• 1/2 cup warm water
• 1 tsp sugar
• 1 tsp unflavored gelatin
• 1 rounded tbsp of yeast
• 1/4 cup white bean flour
• 1/4 cup millet flour
• 1/3 cup brown rice flour
• 1/4 cup potato starch
• 1/3 cup tapioca starch
• 1/2 tsp. salt
• 1 tsp xanthan gum
• 1/2 cup warm milk
• 1 eggs
• 2 tbsp oil
• 1/2 cup shredded cheddar cheese

1. Mix sugar and gelatin , add the warm water, stir in yeast and let proof until bubbly and doubled
2. Blend together all dry ingredients
3. In mixer bowl beat eggs , add warm milk and oil
4. Add proofed yeast to liquids
5. Add all at once the dry ingredients
6. Mix at low speed until blended - then on high for one or two minutes
7. add cheese
8. Lightly grease a 12x17 inch baking pan , and turn dough into pan
9. Moistening hand with warm water as needed, smooth dough evenly in pan
10. Let rise for about an hour -- or until doubled
11. Bake at 350 degree until lightly browned (about 25 minutes)
12. Let cool
13. Cut into 6 pieces
14. Use immediately or freeze until needed

Bruschettas

• 1 tomato chopped very fine
• 1/4 cup onion greens
• 1 tsp dried chopped basil
• 2 tbsp olive oil
• 1 tbsp vinegar
• salt and pepper to taste
• shredded cheese - favourite mix
• 
  
• garlic clove
• pizza sauce (optional)

1. Mix all ingredients - except for garlic clove and pizza sauce
2. Using either fresh or frozen pizza crust rub surface with cut garlic clove
3. Optional - spread crust with pizza sauce
4. Spread with tomato/basil mixture
5. Top with shredded cheese
6. Bake in oven or toaster oven until heated and cheese is melted
7. Enjoy hot !

Remembrance Day

Today is Remembrance Day in several countries including Canada. It’s Veteran’s Day in the United States. A day designed to remember and perpetuate peace through good will between nations. A day to remember those who gave some and those who gave all for their country and countrymen.
I want to be sensitive to the Mennonite Communities position of Pacifism. As many of you know I am the one “Mennonite Girl” who is not a Mennonite. I do not come from a background of Pacifism. I have relatives who fought in WWII, Vietnam, and our son in law Andrew is serving in Afghanistan as a Marine right now. Many Mennonites have served in other capacities during war times and their work is appreciated. We are united in our love for the Lord and our love for our fellow man. I would appreciate your prayers when you remember our Andrew that God will bring him home safe and sound. Today is a good day to pray for our men and women who have suffered much while serving our countries.
John 15:13 ~ Greater love hath no man than this, that a man lay down his life for his friends.

They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.

How grateful we can be to live in lands where freedom reigns. How grateful we should be to God who reigns over all.

Looking forward to that day when all wars will cease…

Banana Chiffon Cake

Chiffon cakes might seem like a lot of steps but if you enjoy the process and take your time you will be rewarded with a light and fluffy cake that is perfect for a special celebration.

• 2 1/4 cups sifted cake flour
• 1 1/2 cups white sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup oil
• 5 egg yolks
• 1/3 cup lemon juice
• 1 cup mashed banana
• 1 teaspoon maple flavoring
  
• 1 teaspoon lemon rind
• 1 cup egg whites
• 1/2 teaspoon cream of tartar

1. Preheat oven to 325 F.
2. Sift together the flour, sugar, baking powder and salt into a medium bowl.
3. Make a well in the center of the dry ingredients and add the oil, eggs, fresh lemon juice, banana and lemon rind.
4. Beat until smooth. The mixture will be thick.
5. Put the egg whites and cream of tartar into a large clean bowl. (make sure there is no oily residue on the bowl and no specks of yolk)
6. Beat the egg whites until very stiff. Watch closely that they don't start to break down and become lumpy.
7. Mix together the batter mixture with the beaten egg whites with a rubber spatula, folding it carefully. Do not stir as it will deflate the egg whites and your cake will be tough and flat.
8. Turn the batter into an ungreased 10 inch tube pan and bake on the bottom rack of your oven for about 65 minutes or until the tops springs back when lightly touched.
9. Invert the pan. You don't want the cake top to touch the counter so create a space by putting the edges of the pan over to taller items like inverted bread pans for instance.
10. Allow to cool and then slice carefully down the edges and remove the cake from the pan and place the cake upside down on a cake platter.

Decorate the cake with Chocolate Ganache, Candied Walnuts and broken Skor bars and drizzle chocolate syrup over each slice and garnish with some sliced bananas and a dollop of ice cream.

Chocolate Ganache

• 1 pound good quality dark chocolate
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons corn syrup
• 1/4 unsalted butter.

1. Finely chop the chocolate
2. Bring the cream, sugar, corn syrup and butter to a simmer.. .stirring until the sugar is dissolved.
3. Remove from heat and add the chocolate, stirring until smooth.
4. Add the butter and continue to stir until smooth.

Candied Walnuts

• 1 1/2 cups fresh walnuts
• 1/2 cup sugar
• pinch of salt

1. Spread the walnuts on a cookie sheet and toast them for about 5 minutes in a 325 F oven. Watch them closely so they don't burn.
2. In a small saucepan, stir the sugar constantly with a wooden spoon until it begins to melt. When the sugar melts and the color turns a warm amber, add a dash of salt and  quickly stir the walnuts into the sugar and then quickly dump onto a piece of parchment paper to cool. Break apart to decorate the cake top.

Bread for the Journey

A reader once left a comment asking why we have so many posts called Bread for the Journey when there is nothing about bread in there. In my response I explained these posts as giving reference to a spiritual hunger for bread that feeds our souls.

It reminded me of a Bible story in John 4.

The setting is in Samaria, a town called Sychar.

Jesus, weary from travel, sat down by the community well. Soon a woman from the area came to draw water and Jesus asked her to for a drink. The woman’s initial response was a bewildered question as to why this Jewish man would ask a Samaritan woman for water, since they had nothing in common. Jesus said to her,

“If you knew the gift of God and who it is that asks you for a drink, you would have asked him and he would have given you living water.”

The woman, seeing that Jesus had nothing to draw water with wondered where or how He planned to get this living water. Jesus explained to her that everyone who drinks the water from this particular well, will be thirsty again, but that those who take the water that he offers, will never be thirsty again.

“Indeed, the water that I give him will become in him a spring of water,

welling up to eternal life.”

Obviously this kind of water sounded good to the woman and in further conversation she learned that Jesus knew a whole lot more about her past than she would have wanted to let on . . . but, surprisingly, it freed her up to believe. Any man who knew her past and still offered her spiritual water for life, had to be the Savior they were waiting for.

Lord God, I thank you for the way you quench the thirst in our soul. I pray You will bless each reader here today with refreshing water from Your well of forgiveness, love and hope for eternity.

Sloppy Joe Pizza

I don't remember my mom ever having a pizza pan. She made pizza on cookie sheets, so I had square slices before I ever had triangular pieces. They taste the same. Anyways, using sloppy joe sauce on pizza is something I did when the kids were teen-agers and for some reason I often made it on a large cookie sheet or jelly roll pan. Recently I made it for just the two of us. It was great! And there was plenty left for lunches!

For the crust I used my trusted French Bread recipe. It's on this blog, but I will post it again so it's on the same page.

Ingredients for Crust:

• 2 tablespoons sugar
• 2 tablespoons oil
• 2 teaspoons salt
• 2 cups hot tap water
• 2 cups multigrain flour
• 2 1/2 - 3 cups unbleached flour
• 2 tablespoons instant (quick rise) yeast

Ingredients for topping:

• 1 pound lean ground beef
• 1 package sloppy joe seasoning
• 3 tablespoons tomato paste
• thin slices of pepper, any color (optional)
• 4 cups cheese (mix of favorites or mozzarella)
• 1 tablespoon freeze dried basil
• 1 teaspoon dried oregano
• sprinkle of crushed chilies (for those who like a bit of heat)

Method for Crust:

1. Put sugar, oil and salt in mixing bowl. Add hot water and stir in two cups flour.
2. Stir in the yeast and add 1/2 cup of flour at a time stirring until all the flour is mixed in well.
3. Knead for a few minutes until smooth.
4. Cover with towel and plastic bag and let rise for 20 - 30 minutes.
5. With greased or floured hands, scoop around the edge of the risen dough to deflate.
6. Pinch off about 2/3 of the dough to spread out on a greased 11x17 inch pan. If your pan is smaller, use half the recipe for one pizza or if using medium sized pizza pans, divide the dough into three. (Use any leftover dough to form a loaf, cut shallow lines into it, cover, let rise and bake 20 minutes.)
7. Once you have spread the dough on the pan, let it rise for 30 minutes
8. Bake at 400 F for about 10 minutes... only until just done.

Method for Pizza:

1. While dough is rising . . . brown the meat.
2. Add seasoning, tomato paste and 1/2 cup water.
3. Cook 5 - 10 minutes.
4. Spread on baked pizza crust (hot or cold)
5. Cover with sliced pepper if desired, or just cheese.
6. Sprinkle with basil and oregano. Hot pepper flakes if desired.
7. Bake about 10 minutes or until cheese is melted.
8. Large cookie sheet serves 6-8