Quick Blueberry Streusel (Platz) - Flashback Friday

This Friday I want to take you back to one of the earliest posts, a Quick Blueberry Streusel that you can't go wrong with. If you need some reviews, check out the comments there. I'm assuming someone will ask about other fruit and I don't see why not, but I have to be honest and say this one always wins big time with blueberries.

Ingredients:

• 2 cups flour
• 1 cup sugar
• 3/4 cup butter (room temp)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 egg beaten with fork in meas. cup, then filled to 1 cup with buttermilk
• 2 cups blueberries

1. Pre-heat oven to 375 F. 
2. Mix butter into flour and sugar with pastry blender until well blended and crumbly. 
3. Set 1 1/4 cups aside for topping. 
4. To the first, bigger part of the mix, add baking powder and soda, then stir in combined egg and buttermilk 
5. Spread into greased 9 x 13 pan. Sprinkle with 2 cups blueberries and reserved crumb mixture. Squeeze to make crumb clusters as you drop them by handfuls.
6. Bake on rack in upper third part of oven (important) for 35 - 45 min. Cool or serve warm with ice cream.

Tips:
Light colored (aluminum) pans/sheets are prefereable for when you want to keep the pastry (or cookies) from getting too dark on the bottom. If you have to use a glass pyrex pan, lower the oven temperature by 25 degrees and/or if you see the bottom getting too dark. place aluminum foil on rack under the pan.
Dark pans/sheets are good for when you want to get a nice dark/crisp bottom. They are good for roasting.

Waffles with Vanilla Custard



As a young bride I searched the Mennonite Treasury Cookbook for any recipes that would impress my husband and his large extended family. I did not realize at that time how special this particular meal would become to our kids and now even our grandkids. It begins with a hot, light and fluffy Belgian waffle, gets smothered with a runny, warm vanilla sauce and drizzled with raspberry syrup. I have long felt at ease about the vanilla sauce (as opposed to the usual syrup) because it is not very sweet and is made with milk and eggs. Good for growing kids! I like to think that some Mennonite family brought the original recipe  from Holland or Belgium to Russia and to North America, where it has become quite Canadian/American. Since I end up tripling this recipe for our family now, I place the cooked waffles in the oven ( 175°F) right on the racks, to keep warm and crispy until they are all done.

Waffles (makes about 5 round deep Belgian Style)

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 egg and
• 2 egg whites - save yolks for sauce
• 1 3/4 cups buttermilk
• 5 tablespoons oil

1. Preheat waffle iron.
2. Mix dry ingredients in a medium bowl.
3. Add buttermilk, oil and eggs; mix until smooth (with hand held mixer). It will rise as it sits for a minute. Do not stir down as you scoop out and into the waffle iron.
4. Spread onto hot waffle iron. (leave room around edge for batter to spread) You may want to spray or wipe the Teflon with an oily paper towel, just before cooking the first waffle. It should be fine then for the batch.

Vanilla Sauce

• 2 1/2 cups milk, divided
• 4 tablespoons flour
• 2 tablespoons sugar
• 1/8 teaspoon vanilla powder or 1 teaspoon vanilla extract
• 2 egg yolks

1. In a small pot, heat 2 cups milk until it begins to boil. (medium heat)
2. While you are doing this: mix dry ingredients in a small bowl, add just a little of the reserved 1/2 cup of milk, blend the egg yolks in well, and then the rest of the 1/2 cup milk.
3.  Stir mixture into the milk in the pot just as it begins to boil up (you will see skin forming) and stir with whisk until the sauce begins to bubble and thicken. 

Raspberry Sauce/Syrup

I buy half a flat of raspberries when they’re in season, put them in a blender and measure them out. For each cup of berries I mix in 1 cup of sugar. Stir that for about 5 minutes and let it sit for a few hours, stirring several times. Pour into small jars and freeze. Thaw just before serving. Keeps a week or two refrigerated. Sliced strawberries with a sprinkle of sugar are also a great topping.

Rhubarb Cheesecake

I have made this cheesecake a number of times and I made it yet again for my daughter's birthday by request. Brought it to her work place, I'm hearing it went over quite well. This is not what you would call low cal by any means but rather a delicious treat during fresh rhubarb season.

Crust:

• 1 cup flour
• 3 tablespoons sugar
• 1/2 cup butter, softened

Rhubarb layer:

• 3 cups rhubarb, chopped
• 1/2 cup sugar
• 2 tablespoons flour

Cream cheese layer:

• 2 packages (250 grams/8 oz) cream cheese
• 1/2 cup sugar
• 2 eggs

Topping:

• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Method:

1. Mix together crust ingredients and pat into a 9" baking dish, should be at least 2" deep. You can use a 9" spring form pan.
2. Bake in a 425º oven for 10 to 12 minutes or just until it starts to brown. Remove from oven.
3. Reduce oven to 350º.
4. Mix together rhubarb layer ingredients and spread over crust.
5. Beat cream cheese and sugar until creamy. Add eggs one at a time and beat until well combined. Spread over rhubarb layer.
6. Return to oven and bake for 35 minutes, until filling is set.
7. Whisk together topping ingredients until well combined and spread on cheesecake while still hot. 
8. Allow to cool completely in fridge before serving.
9. Keep refrigerated.

Banana Oatmeal Muffins

Adding  oatmeal and walnuts into muffins  adds additional nutritional value and keeps us satisfied longer.  If I am serving muffins for a coffee break...

I sometimes pipe some soft butter on top and set out some knives. 

• 2 large  ripe bananas
• 3/4 cup low fat unflavored yogurt
• 1 egg
• 1/3 cup canola oil
• 1/2 cup brown sugar
• 3/4 cup quick oats
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup finely chopped walnuts

1. Preheat oven to 375.
2. Mash the banana in a large bowl and then add the remaining wet ingredients and whisk until well combined.
3. Add the oatmeal and allow it to sit while you combine your dry ingredients in a medium bowl.
4. Add in 3/4 cup of the walnuts (reserve some to sprinkle on top)
5. Using a large spatula, fold the wet and dry ingredients together just until the dry ingredients no longer visible.
6. Spray a 12 cup muffin tin with cooking spray and divide the batter evenly between them.
7. Sprinkle with the remaining walnuts and bake about 30 minutes or until toothpick tests clean and they are nicely browned.
8. Allow to cool a few minutes and then let them finish cooling on a cooking rack.



Sweet Chili Chicken with Wontons

Not long ago I ordered an appetizer at Earl's restaurant that I really enjoyed and knew I could come home and make it.

Here's my version of  the tender chicken pieces and crunchy wontons covered in a Sweet Thai chili sauce. Perfect as an appetizer or simple supper served with a side of rice and broccoli cole slaw.

Ingredients:

• 2 chicken breasts, cut into bite sized pieces
• 1 tablespoon olive oil
• 8 wonton wrappers, cut into 1/2" strips
• vegetable oil
• 2 cups Sweet Thai chili dipping sauce ( I used a brand called VH from Safeway)
• 2 tablespoons thin slices green onions
• 1 tablespoon sesame seeds, toasted

Method:

1. Cut chicken into bite sized pieces.
2. Place oil in non stick skillet. Turn to medium hot heat and add chicken. 
3. Stir fry chicken in oil until light golden brown and no pink remains and is fully cooked. This will not take long. Once done remove from heat as you complete the following steps.
4. While chicken is cooking, pour vegetable oil into a pot to a 2" depth. Place over heat and once hot deep fry 8-10 wonton strips at a time. They will only take about 15-20 seconds to crisp up. With a strainer spoon remove to a plate lined with paper towel to absorb any excess oil. Deep fry remaining wonton strips until they are all done.
5. Heat Sweet Thai chili sauce in a small sauce pan or microwave. 
6. Once chicken and wontons are done, place together in a large bowl. Pour hot sauce over and gently stir to coat.
7. Turn out onto a serving platter and garnish with green onions and toasted sesame seeds.

Bread For The Journey

We are encouraged in the Psalms to exalt the Lord together.

During the week, while I walk I listen to praise and worship music and I listen to podcasts where God's word is proclaimed but on the weekend, I go to church with other believers to worship the Lord.

I'm glad that I can view my church messages online when I occasionally am not able to physically be with our church but something is missing when I view it alone.  

The church is the people who come together to greet one another, encourage one another, serve one another, pray with one another, love one another,  study God's word with one another, sing with one another, have communion with one another, instruct one another and even hold one another accountable.  These are things I can't do alone.  I need .... "one another".

God gave us a precious gift when he gave us the church!

May you be blessed today as you worship with one another! 

Oatmeal Whole Wheat Malt Syrup Pan Rolls

I am always interested in trying new products.  When I was in a gourmet kitchen store recently I saw Malt Syrup which is made from Barley extract.  I used it in this recipe but you could easily substitute honey as well.  The buns can be put close together in a springform pan for a table presentation or can be baked on a cookie sheet.  The result is a nice soft good for you bun.

• 2 tablespoons active dry yeast
• 1/2 cup sour cream
• 1/3 cup canola oil
• 3 tablespoons malt syrup (or honey)
• 1 egg
• 1 teaspoon salt
• 2 cups warm water
• 3 cups whole wheat flour
• 1 1/2 cups large flake oatmeal (do not use instant oatmeal.  the kind you pour water over and let sit.  I think that quick cooking oatmeal would be fine but not as distinct looking as the topping when it is baked)
• 2 cups white flour (approximately)
• (1 cup additional oatmeal for the bun topping)

1. Combine the wet ingredients  and the salt in a large mixing bowl.
2. Sprinkle the yeast over the wet ingredients and stir and then allow to rest 10 minutes.
3. Add the whole wheat flour and the oatmeal and stir well.
4. Add enough additional white flour to make a soft dough. 
5. Knead a few minutes and then allow to rest 10 minutes.
6. Knead another 5 minutes and then cover the bowl and let rise until doubled in bulk. .about an hour.
7. Form into small egg sized buns and dip the smooth tops in water and then press into oatmeal.
8. Allow rising until doubled in bulk.
9. Preheat oven to 375 F.
10. Put a loaf pan in the bottom rack of the oven and pour boiling water up to a half inch from the top.
11. On the rack directly above the loaf pan with boiling water bake the buns for 15 minutes or until golden brown.
12. Remove loaf pan from oven once your oven has cooled completely to avoid scalds.

Hazelnut Cake

 

 

This cake may just look like you have gone the extra mile for someone. In actuality, the only extra mile may just be finding ground hazelnuts. Almost gluten free, low fat and low sugar, a slice of this is too good to pass up.

 

Ingredients for cake:

• 4 Tbsp flour
• 4 tsp baking powder
• 8 eggs
• 1/2 cup sugar
• 2 cups ground hazelnuts
• 1 tsp almond extract

 

Method:

1. Grease 2 - 8 inch round or square cake pans. Line with wax paper cut to size of bottom and grease again.
2. Mix flour and baking powder. Set aside.
3. Using hand mixer, blend eggs and sugar well until pale yellow in color.
4. Add ground hazelnuts and almond extract. Beating well, then stir in flour and baking powder.
5. Pour into prepared pans and bake until cake tests done, about 30 minutes at 350 F.
6. Invert onto cooling rack, peel off wax paper and allow to cool.
7. Fill with whipped cream frosting, cover sides and top and decorate with toasted nuts as desired.

 

Frosting:

• 2 cups whipping cream
• optional choices of flavoring in whipped cream - (1) hazelnut spread to taste (2) caramel flavored sweetened condensed milk, to taste  (3) 2 Tbsp of instant chocolate pudding mix OR instant vanilla pudding mix
• 1 cup toasted, sliced almonds or chopped hazelnuts

Beat whipping cream until stiff, adding a Tbsp of sugar or any of the optional flavorings. A small amount of instant vanilla pudding mix helps stabilize the cream for piping it. I added an extra layer of hazelnut spread in the cake as seen on the photo. Photo below was taken when cake was partially frozen.



 

 

Boston Brown Bread

This fruit filled loaf is not a traditional "Boston Brown Bread" but it's what my Aunt Emmy called it when she shared the recipe with me years ago.  

It's moist and keeps well in the fridge or freezer. 

 Spread lightly with butter or eaten plain, it's a favourite of mine.

• 2 cups water
• 1 lb. ( 3 cups) sultana raisins, rinsed well
• 3 tablespoons butter
• 
  
• 1 cup sugar
• 1 cup chopped maraschino cherries
• 1/4 cup maraschino cherry juice
• 1 egg, well beaten
• 1 cup chopped walnuts or pecans
• 
  
• 2 3/4 cups flour
• 2 teaspoons soda
• 1/2 teaspoon salt

1. Place 2 cups water and raisins in a saucepan and bring to a boil.
2. Cook for 5 minutes, add butter and set aside to cool.
3. Preheat oven  to 325º and line 2 loaf pans with parchment paper or foil.  Set aside.
4. When raisin mixture is cool to touch, add sugar, cherries, juice, beaten egg and nuts.  stirring well with a wooden spoon.
5. Add remaining ingredients and stir again until dry ingredients are incorporated.
6. Spoon batter into pans and smooth tops.
7. Bake at 325º oven for 45-55 minutes or until cake tester comes out dry.
8. Remove loaves from pans but leave the foil or parchment paper on until they are completely cold.
9. This loaf slices best the second day.  Store loaves in refrigerator or wrap and freeze.

Lemon Fluff Cheesecake

Light and fluffy and full of lemony goodness, this is the perfect spring dessert.  It is actually a new twist on a very old recipe.  I'll share the recipe with you as we have enjoyed it recently and then I'll tell you the story of its origin...my first-love with cheesecake.

• 1 (3 ounce) package lemon Jell-O
• 1 cup boiling water
• 1 package (8 ounces) cream cheese
• 1 cup sugar
• 1/4 cup lemon juice
• 1 can 12 oz / 354 ml evaporated milk, well chilled (Carnation)
• 1 1/3 cups graham wafer crumbs
• 1/4 cup butter, melted

1. Combine cracker crumbs and cutter.  Press into bottom of a 9" x 13" pan. Refrigerate until needed.
2. Dissolve Jell-O in boiling water. Cool until slightly thickened.
3. Beat cream cheese, sugar and lemon juice with mixer until smooth and creamy. Add thickened Jello and beat well.
4. In a separate bowl, beat the chilled evaporated milk until it is thick and forms soft peaks. Add cream cheese/Jell-O mixture and beat until combined.
5. Spread filling over graham wafer crust.
6. Chill overnight.
7. Serve with fresh fruit of your choice.

 

Now let me tell you about my introduction to this delightful dessert. Cheesecake was not something that appealed to me when I was a teenager. But after going to our local Woolworth's store with friends and trying the famous lemon dessert in their restaurant, that all changed. It was not your typical cheesecake, but a light and fluffy ice-box dessert. Hubby remembers me dragging him there to sample this dessert as well, and he decided he could learn to like cheesecakes too. Woolworth's stores across North America closed several decades ago and their cheesecake is all but forgotten.  I have a friend who once worked at the Woolworth's restaurant, and gave me a copy of their cheesecake recipe many years ago.  I was recently reminded of that recipe, and thought I would try it...for old times' sake! Woolworth's served it without fruit and sprinkled with additional wafer crumbs. Their famous cheesecake got a 'thumbs up' review from all those around our table. Do any of you have memories of having this dessert at Woolworth's back in the day?  It's throw-back Thursday.  Feel free to share your memories.