Fruit Platz

 

As I'm posting this, I wonder how many versions of Platz have already been posted and could still be added. It seems to be one of those recipes that every Mennonite family has a  different recipe for. And they are all good.This one comes from our daughter-in-law's family. Where most recipes tend to use butter, this one uses cream. I look at is as possibly less fat content and just plain delicious. Thanks, Elma!

Ingredients:

pastry:

• 2 cups flour
• 4 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 1 cup cream
• 1 egg

crumbs:

• 3/4 cups sugar
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 2 tablespoons butter
• 2 - 3 tablespoons cream

Method:

1. Mix together dry ingredients for pastry.
2. With pastry blender, blend in shortening, then stir in combined egg and cream. Stir well until it holds together.
3. Pat and stretch into 9x13 or 9x9 inch greased pan. Light colored pan - preferred.
4. Cover with desired fruit. Sliced apricots, peaches, apples, blueberries, cherry pie filling or chopped rhubarb - are some good options.
5. Combine dry ingredients for crumb mixture. Blend in butter and cream, using pastry blender or fingers until desired crumb consistency. Cover fruit.
6. Bake in the top third of oven at 350° F until golden, for 40 - 45 minutes.



Coleslaw

This is my mother's recipe, and is still one of my favorites.  It can be made days before serving it, there for making it a good make ahead recipe.  What I like is that it can be easily double, tripled or quadrupled as you need.

• 3 cups shredded cabbage
• 1/4 cup onion, diced
• 1/4 cup green pepper, diced
• 1 carrot, shredded
• 3 tablespoons sugar
• 3 tablespoons vinegar
• 3 tablespoons oil
• 1/2- 1 teaspoon salt

1. Combine prepared vegetables.
2. Bring oil, vinegar, sugar and salt to boil and cook until sugar is dissolved.
3. Pour hot dressing over cabbage mixture and refrigerate until ready to use.  It tastes best made at least 24 hours in advance and stays good for over a week.

Peaches & Cream Parfait

Sunflowers, corn and fresh peaches...the delights of the season.  We have been enjoying peaches for breakfast almost daily, in a parfait with yogurt and granola. But here's a recipe for a dessert parfait, done up in wee mason jars and perfect for your next gathering on the patio.

Crumbs:

• 1 cup ginger-snap cookie crumbs
• 4 tablespoons melted butter

Cream Filling:

•  1 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 4 oz. / 125 ml cream cheese
• 1/2 cup icing sugar (confectioners sugar)

Topping:

• 4 peaches (Fruit Fresh or lemon juice, optional)
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon peach or apricot brandy  

1.  Prepare a simple syrup for the peaches by combining the brown sugar and water in a small saucepan.  Bring to a boil. Remove from heat and cool.  Stir in brandy.  Soak peaches in boiling water for about 10 seconds.  Transfer to a bowl of ice-water for a few moments.  Peel and slice the peaches, tossing with a little 'fruit fresh' or lemon juice if desired (to prevent browning).  Mix syrup and peaches and refrigerate for several hours.
2. To prepare the base, combine cookie crumbs and butter.  Pack crumbs into the bottom of 10 parfait glasses (or 10 x 125 ml. mason jars).
3. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.  Carefully add cream layer to the parfait glasses.  Refrigerate.
4. Just before serving, top each parfait with marinated peach slices.  Drizzle with a spoonful of syrup.  Garnish with lemon balm or mint sprig. 

Serves 10.

Beet Leaf Rolls

This recipe idea is from my sister in law. I'm thinking she does a much better job at this, she has made these rolls many times throughout the years. Our methods vary a bit but regardless we found these beet leaf wrapped rolls to be quite delicious served with a dill sauce. Next time you are mixing a batch of buns give this a try. You will have fresh buns and a dish prepared for supper.

Ingredients:

• Your favorite bun dough recipe
• Beet leaves, washed, dried, and stems removed, using as many leaves as you want rolls.

Method:

1. Once your bun dough has risen until double in bulk, pinch off small balls of dough.
2. Stretching the dough to almost the size of the beet leaf, place dough on leaf and roll up loosely allowing for dough to expand. Leave ends open.
3. Place approximately 2 inches apart on a parchment lined baking pan and allow to rise until doubled.
4. Bake in a 375º oven for 25 minutes or until exposed buns are golden in color and feel firm.
5. To serve, dip warm rolls in dill sauce.  Or if you prefer pour sauce over rolls as they are baking.  

Dill Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups cream (or 1 cup cream and 1 cup milk depending on richness you prefer)
• 3 tablespoons dill, freshly chopped
• 1/4 teaspoon garlic powder
• Salt and pepper to taste 

1. In a saucepan over medium heat, melt butter, add flour and whisk till well combined.
2. Add cream, whisking constantly till it comes to a boil. Cook till thickened, stirring frequently.
3. Stir in dill, garlic powder, salt and pepper.

Bread for the Journey

Set a watch, O Lord, before my mouth,
keep the door of my lips. 
Psalm 141:3 (KJV)


Have you ever spoken thoughtlessly and then quickly regretted it?  You know what I mean, when the words you were thinking come blurting out of your mouth without much thought of what your words can do to others? 
What about sharing something with someone else that should never be shared, betraying a confidence given to us to keep private?
I think sadly we all are guilty of that.
When does sharing something with someone become gossip?   
Ask your self the following questions  when you are speaking~

1. Is it kind (would you say what you are saying if the person you are speaking about could hear you)?
2. Is it necessary (for the hearer to know)?
3. Is it true (do you know this for a fact or is it hear say)?
4. Is it confidential (is someone trusting you with this)?
5. Is it beneficial (for the person you are talking about, or the person hearing it)?

May we all strive for our words to become gifts too one another, to edify, encourage and build up, and bring healing. 

Do not use harmful words, but only helpful words, the kind that build up and provide what is needed, so that what you say will do good to those who hear you.

Ephesians 4:29 

(Good New Translation)

The words of the reckless pierce like swords, 
    but the tongue of the wise brings healing.

Proverbs 12:18

(NIV)

Chorizo and Pepper Pizza

I always keep some Whole Wheat Pannini Flatbread in my freezer for those days when supper needs to be on the table in a rush. It is fully baked so it only needs to be crisped and heated through.

With this pizza, I fry the toppings together while the oven or grill is preheating.

While the pizza is in the oven, I scrub some carrots from the garden and slice some cucumbers for everyone to munch on while the pizza is baking.

To speed up dinner preparations even more... prepare sausage and veggies in the morning and refrigerate them until later in the day when you are ready to put your pizza together.

• whole wheat pannini flatbread (enough for how many you are serving.  It comes in squares and I count on one 6 inch square per person which I then cut into quarters for serving
•  favorite pizza sauce
•  Mexican blend shredded cheese (count on about 3/4 cup per person)
• diced onion
• sliced red bell peppers
• finely diced chorizo sausage (about 1/3 cup diced per person)

1. Preheat the oven or the grill to 400.
2. Scramble fry the sausage, and drain well on paper towels.  Using a paper towel, wipe the pan of  the excess fat and then add the sausage back to the pan and add the onion  and fry until the onions have caramelized.  Add the bell peppers and stir fry until the peppers are just tender.
3. Spread pizza sauce on the pannini bread.
4. Sprinkle with cheese and the toppings.
5. To have a crisp bottom pizza, carefully put the pizza directly on the racks or grill. 
6. Heat until the cheese is melted and the pizza is heated through.

Blackberry Syrup

Blackberries are plentiful right now here in the Fraser Valley. This week on our way home from camping we  pulled off onto a side road and picked berries. I had purchased some pretty bottles to use to put in a gift basket along with some jam and jelly. The rest I put into 250ml jars. 

This syrup is wonderful on pancakes, french toast and waffles, or over ice cream.

This recipe will yield approximately 6-7 250ml jars of syrup.

Ingredients:

• 8 cups washed blackberries.
• 6 cups white sugar
• 1/2 cup white corn syrup
• 2 tbsp certo powder
• 2 tsp lemon juice
• 1/4 cup water

Method:

1. Place washed berries in a large heavy bottom pot. Add all other ingredients and stir well to combine. Let stand while getting jars ready.
2. Remove lids from jars and place in a bowl. Pour boiling water into empty clean jars and over lids in bowl. Allow to sit while you make syrup, which will take about 10 minutes on the stove top.
3. Place pot with berries over medium heat and stir constantly until mixture comes to a rolling boil. Turn to low and stir hard as mixture continues to bubble. Cook for one full minute after you turn it down. Don't walk away or stop stirring! 
4. Remove from heat. Pour berry mixture through a large fine hole sieve or cheesecloth with a large bowl underneath to catch the syrup. This will separate most seeds and pulp leaving you with a very hot runny looking syrup. Discard seeds.
5. Empty boiling water from jars and immediately pour hot syrup into sterilized jars.
6. Dry lids and tighten onto jars. Within and hour you will hear the lids popping as they are sealing. Once the jars are cooled lightly press down on each jar lid making sure the seal has taken. They should not make a popping noise when pressed down lightly. If they do keep those ones in the fridge and use first. 
7. Allow to cool without tipping jars. Store in a cool dry place. Serve cold or heat slightly.

Blueberry Banana Smoothies

Are you looking for something different and refreshing to add to your appetizer menu on a hot summer's afternoon?  

Smoothies, served in small glasses are sure to be a hit.

With the bountiful blueberry harvest here in the Fraser Valley, 

I chose to make them with blueberries but you could substitute any other kind of berry.  

I'm sure the children would love this for breakfast as well.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 bananas sliced
• 1 cup vanilla yogurt
• 1 cup milk

Method:

1. Place all ingredients in a blender.
2. Blend until berries are finely chopped, adding more milk if a thinner consistency is desired.
3. Pour into glasses and serve immediately.  (The banana will brown and dull the pretty blue colour).

Makes approximately 8 servings. (1/2 cup each)

O'Brien Hash Brown Chicken

Another version of a Ranch Dressing Crockpot Chicken we tried recently that was very satisfying. Busy days are a great time to plug the crockpot in and step away for the day coming home to a nice meal.

O'Brien Hash Brown Chicken

Ingredients:

• 2 pounds chicken breast tenders
• 1- 16 ounce jar of salsa of your choice
• 2 cups prepared Ranch Dressing
• 1- package of frozen O'Brien hash brown potatoes (approx 4 cups)

Method:

1. Prepare your crock with cooking spray. 
2. Pour salsa in bottom of crock. 
3. Add frozen potatoes. 
4. Layer chicken tenders on top of potatoes. 
5. Top with prepared ranch dressing. 
6. Cook on high for 1 hour and then turn down heat to low for 4-5 more hours. 
7. At end of cooking time stir the ingredients in the crock pot. 
8. Serve with your favorite sides.

Bread for the Journey

We prepare the soil in the garden by tilling, then sowing the seeds and as they grow they will need watering and sunshine as well as weeding. If the weeds are allowed to grow they will take over the whole garden and all the good plants will not survive.
We as Christians need to do this for our spiritual life.  We need to be watchful, that we don't let the 'weeds' which are the character traits that are not of God, take over but rather keep 'watering and weeding' which is reading scriptures daily so we can grow in Him. We will harvest what we sow and nurture.

2 Peter 3:18
"But grow in the grace and knowledge of our Lord and Savior Jesus Christ. To Him be glory both now and forever! Amen."