Bread For The Journey

He Shall Have Dominion

 He shall have dominion also from sea to sea.

Psalm 72:8

The founding fathers of this country were convinced that Canada should be a nation under God.  The country was officially called the Dominion of Canada....based on the verse found in Psalm 72:8.  The leaders acknowledged that God would have dominion in this great nation from sea to shining sea  The national motto as it appears on our Coat of Arms is 'from sea to sea' (“A mari usque ad mare”) was also adopted at that time.  That was the framework on which this great country was built.  In 1867 Canada's first prime minister, John A. MacDonald explained to Queen Victoria of England, that the name was a tribute to the principles they earnestly desired to uphold.  On July 1, 1867 Canada was a country built on the Word of God.

 

Many things have changed over the years.  Our motto remains the same, though  most Canadians likely have no idea that it is based on scripture.  Many of the values that were accepted at that time have been discarded along the way.  What the future holds for us as a nation, we do not know.  May  "God keep our land glorious and free" as stated in the lyrics of our national anthem.   Let's not forget to pray for our country and our leaders, who are leading at a most difficult time in history.

If my people, who are called by my name, 

will humble themselves and pray
and seek my face and turn from their wicked ways, 

then will I hear from heaven
and will forgive their sin and will heal their land.

2 Chronicles 7:4 NIV

Happy Canada Day...

from someone who feels most privileged to call Canada home!

And to those of you who live south of the border...
Happy Fourth of July!

Strawberry Spinach Salad

"The greatest discovery of my generation is that a human being can alter his life by altering his attitude."

WILLIAM JAMES

There are many wonderful recipes for a Spinach and Strawberry Salad, some with a Creamy Poppyseed Dressing or Oil and Vinegar Dressing. This recipe has a refreshing oil and vinegar dressing that our family loves. The dressing can last a couple of weeks in the refridgerator.

SALAD:

• Use as much prewashed spinach or mixed greens as needed
• Strawberries, sliced.  (Canned Mandarines or fresh pears are a good alternative if you don't want to use Strawberries.)
• Green Onions or slivered Red Onion
• Toasted nuts, any kind

DRESSING:

• 1/2 cup oil (may use olive)
• 1/4 cup apple cider vinegar
• 1/4 cup sugar
• 2 tsp. sesame seed
• 1 tsp. poppy seed
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Paprika

1. Combine ingredients in a jar with a tight fitting lid.
2. Shake very well, until sugar dissolves and is well combined.
3. Dress immediatly before serving or the salad will get soggy.

Hamburger Patties for the BBQ

During the summer I like to have things ready that I can throw onto the BBQ without too much fuss. You can never go wrong with hamburgers. I double the recipe, form patties and stack them with parchment between, which makes it easy to take out take as many as you need.

While the patties are on the BBQ set out the condiments, slice up tomatoes, cheese, lettuce, pickles and buns. Open your family's favorite bag of chips or serve with fresh corn on the cob or watermelon.

Ingredients: (yields 8-10 patties)

• 2 pounds lean ground beef
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup barbecue sauce
• 1/3 cup grated onion
• 1 egg
• 1 tbsp milk
• 1/2 cup dry bread crumb

Method:

1. Place all ingredients in a large bowl and using your hands mix together well.
2. Cut squares of parchment paper.
3. Form patties by taking an apple sized piece of meat, roll it into a ball and flatten it.
4. Continue until all the meat is used. You can BBQ now or go to next step.
5. Place stacks of patties in a zip lock freezer bag, seal and freeze.

German Pancakes

In our home, growing up, Pfannkuchen, were a lunch treat made by my Oma (we called her Omi) ... and the tradition continues, the only difference being that we clarify them as being the European version by calling them German pancakes. My grandchildren have simply dubbed them  sugar-roll-up pancakes. This recipe is slightly larger than the one in our original cookbook.

Ingredients:

• 4 eggs
• 3 cups milk, divided
• 1 teaspoon salt
• 2 cups flour

Method:

1. Using a whisk or hand mixer, beat eggs well with just 1 cup of the milk. 
2. Add flour and salt. Beat until smooth before adding the rest of the milk. Let rest for a few minutes.
3. Heat medium sized non-stick skillet to just below medium heat. Brush with a dab of butter.
4. Lift hot skillet with left hand, slightly tilting it toward you. Pour about 1/4 cup of batter into the top half, allowing the batter to spread while rotating the skillet. ( A slight rotation of the wrist) 
5. Set the skillet back on the heat, cooking until the pancake is set. (wet look has disappeared) 
6. Using a small thin lifter or spatula, gently flip to cook second side, which will go quick.
7. Repeat, using a dab of butter as needed, stacking pancakes on a dinner plate. Yields approximately 18

Tips and Variations:

Batter should be smooth, thin enough to coat the pan easily when tilted. If it does not run easily, add more milk. If there are a few tiny lumps, don't be concerned. 

The traditional way to have these is to sprinkle the open pancake with sugar, fold in half and roll up from the short end - making it easy for younger children to eat by hand.

However, the options are limitless, including cottage cheese with canned peaches, nutella and sliced bananas or strawberries and whipped cream. 

I use the same recipe (half size) for savory fillings, using a smaller skillet.

Rhubarb,Strawberry Streusel Pie

• 4 c. Rhubarb, chopped
• 2 cups Strawberries
• 1 c. sour cream
• 1 1/2 c. sugar
• 1/3 c. flour

1. Line a 9" pie plate with your favorite Pastry.
2. Fill with the fruit.
3. In a seperate bowl mix the remaining ingredients and pour over the Rhubarb and Strawberries. 
4. Mix remaining ingredients and pour over the fruit.

Streusel topping:

• 1/2 c. flour
• 1/2 c. brown sugar
• 1/4 c. butter

1. Mix the flour and sugar. 
2. Cut in the butter until you have course crumbs.
3. Bake at 450 for 10 minutes then at 350 for 30-40 minutes.

Strawberry Sheet Pie

Strawberry season is right around the corner so I thought I would share another dessert that serves 20 good sized pieces or up to 30 smaller ones.  Make the pastry for the crust a day ahead and you will have half the work finished for the day of your party.   You'll only need half of the pastry. .the other half can be wrapped in two separate discs and frozen for double pie or two single pies.

   

Dorothy's Pastry

• 5 cups flour
• 4 teaspoons brown sugar
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 pound Lard  (not shortening)   ( I use Tenderflake brand)
• 1 egg and 1 tablespoon white vinegar and enough COLD water to make 1 cup

1. Put the dry ingredients in a very large bowl.
2. Stir it up with a pastry blender to evenly spread the ingredients through the flour.
3. Cube the lard and cut it into the flour mixture until it is the size of oatmeal.
4. Drizzle the water/egg/vinegar mixture over all the dry ingredients and stir with a fork until a shaggy dough forms.
5. Dump it onto a pastry mat and pull together to form a large ball.  Don't over mix.
6. Divide the pastry in half.  Divide half into two parts so that you will have three pieces all together.
7. Wrap the three pieces separately in plastic wrap.  Chill.
8. Preheat oven to 400 F.
9. For this dessert, take the large piece of pastry and roll it onto a floured pastry mat or well floured counter large enough to come up the sides of a 13 X 18 X 1" cookie sheet.  Roll the pastry up onto your rolling pin and transfer to the cookie sheet.  Trim the edges along the top of the cookie sheet.
10. Prick the dough with a fork every couple of inches and line the pastry with foil, pressing firmly onto the pastry, covering it all. ..extra does not need to be trimmed.
11. Bake 10 minutes and then remove the foil and bake until evenly browned.  Do not underbake ..you want the pastry nice and crisp.  Cool for an hour before adding the first layer.

Cream Cheese Layer

• 2 - 8-ounce packages cream cheese
• 1/2 cup white sugar
• juice of half a lemon
• 2 tablespoons instant vanilla pudding powder
• 1/2 cup heavy whipping cream

1. Beat the softened cream cheese together with the remaining ingredients and carefully spread evenly over the cooled pastry crust.

Strawberry Filling 

• 4 pounds strawberries diced (it makes it easier to cut nice slices if the strawberries are diced to about 1/4 inch pieces
• 3/4 cup white sugar
• 1/3 cup cornstarch
• 2 cups water
• 1 small package strawberry gelatin

1. Combine the sugar, and cornstarch in a large pot and stir to blend the cornstarch with the sugar.
2. Add the water and bring to a boil, stirring the whole time.
3. Add the package of gelatin and stir.
4. Add the diced strawberries to the pot and allow to cool for to room temperature.
5. Spoon the filling over the cream cheese layer and chill.

Beat 2 cups whipping cream, 1/2 cup sugar and several packages of whipping cream stabilizer or several tablespoons of vanilla instant pudding.  Using a pastry bag with a large star tip decorate and then slice and serve.

Bread For The Journey

Do you have people who speak encouragement and truth into your life? Are you listening to the encouragements and truths from God as you read His word?

Ever since I can remember my dad has been that person to me. Many years ago he made a list for himself that he titled 'Rules to Live by'. At appropriate times in our adult lives our dad has shared his personal life rules with us as a means of encouragement. Attached to each of his rules is the key...scripture. Scripture is not a list of rules, but rather it's truth, spoken by God, filled with guidance and encouragement to live by.  When I read my dad's list I say "really?" Then I go to scripture and God says to me...."yes....you can do all things with My help". (Philippians 4:13)

1. Never complain: 1 Thessalonians 5:16,17 Be joyful always: pray continually; give thanks in all circumstances, for this is God's will for you in Christ Jesus.
2. Never give up: Joshua 1:7a Be strong and courageous....
3. Never feel sorry for yourself: 2 Corinthians 5:9a  So we make it our goal to please Him.

Coconut Scones with Rhubarb Jam

I have this recipe copied into my cookbook but have no idea where I got it..these scones are so light and delightful especially paired with fresh rhubarb jam.

• 2 cups flour
• 1 cup finely shredded coconut, lightly toasted and cooled, then ground in food processor (coffee grinder would work too)
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cut in 1/2" cubes
• 1 1/4 cups cold whipping cream
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla

1. Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor and if not cut in with a pastry blender until no large butter pieces are visible.
2. Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
3. Pat dough on baking sheet 1/2 inch thick, form into a circle and cut into 10 wedges.
4. Brush with cream and sprinkle with coarse sugar.
5. Bake at 425º for 15 minutes.

I had a hankering for fresh rhubarb jam with these scones and so I cooked a batch..oh it was so good! I looked in almost every cookbook that I own but couldn't find a simple recipe for rhubarb jam..every recipe has either strawberries or jello added. So here is my simple version:

• 4 cups rhubarb
• 3 cups sugar

1. Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower the heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal. Now that is simple, right?
2. Yields: approximately 4 jelly jars.

Excellent gifts too.. a few coconut scones wrapped up with a jar of fresh rhubarb jam..you will bless someone with that for sure!!

Pavlova Rounds

 

We just finished a session of Alpha workshops in our local church. Marie was the young chef, who made the most enticing desserts for us. Thank you Marie for sharing this specialty...
You knew how to serve up a mouth watering Pavlova round and you knew how to keep us coming back for more.

Ingredients

• 1 1/2 teaspoon vanilla extract
• 1/2 teaspoon cream of tarter
• pinch of salt
• 1 1/2 tablespoon cornstarch
• 1 1/2 cup sugar
• 1 cup egg whites at room temperature (5 large eggs)
• 1 1/2 cups heavy whipping cream
• Chocolate sprinkles
• fresh fruit, strawberries/blueberries/blackberries/raspberries

 Method

1. Preheat oven at 275 degrees.
2. In a large bow, beat egg whites and cream of tarter, to form soft peaks but not dry.
3. Mix together cornstarch and sugar
4. Gradually add in sugar mixture to egg whites and continue beating after each addition.
5. Beat meringue till thick white and glossy.
6. Add vanilla.
7. Line a cookie sheet with parchment paper.
8. Spoon egg white mixture in rounds, on parchment paper.
9. Transfer baking sheet to oven and reduce heat to 250 degrees.
10. Bake 45 minutes at low heat, till crisp and dry.
11. Place meringue rounds on wire racks immediately.
12. In a small bowl beat whipping cream and set aside. Do not add sugar.
13. Place meringue rounds on plates and fill the center with whipped cream and add any fruit mixture you like. 
14. Yields approximately 12 rounds.

Tips

1. Do not over beat your egg whites as they will loose volume and deflate.
2. Do not allow particles of egg yolks into the egg whites.

Place mounds on dessert dishes and add a scoop of whipping cream.   

Add your favorite toppings, blueberries, strawberries, blueberries, chocolate.

 

I love the idea of making rounds and letting your guests add their own toppings. It allows for creativity and it's a simple way to serve a mouth watering dessert.

Cinnamelts

While doing road trips in the USA, we like to stop at McD*'s for coffee on occasion.  It's always a quick stop and the coffee is not bad.  And every once in awhile we order their cinnamon melts to go with the coffee.  Very tasty!  I decided that I would attempt a copykat version in my own kitchen one day, to have with a good cup of home-brewed coffee.  It was all good!  So now I'm sharing the recipe with you.

 
Dough

• 2 cups very warm water 
• 1/4 cup potato flakes (instant mashed potatoes) 
• 2 Tablespoons yeast (instant, fast rising) 
• 1/2 cup sugar 
• 1 Tablespoon salt 
• 2 eggs beaten 
• 1/2 cup butter (or margarine) 
• 6 1/2 cups flour 

  Cinnamon Sauce

• 1 1/2 cups brown sugar
• 3 Tablespoons cinnamon
• 1 cup butter (or margarine) melted

 Icing

• 1/4 cup butter
• 1/4 cup cream cheese
• 1 1/2 cups icing sugar
• 1 tablespoon milk
• 1/2 teaspoon white vanilla extract 

 Method

1. Stir together the water, potato flakes and sugar. 
2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
3. Beat with mixer on high speed. 
4. Stir in remaining flour, 1/2 cup at a time until a kneadable dough is obtained.
5. Knead well. 
6. Allow to rise until doubled in bulk (about 1 1/2 hours), before forming cinna-melts. 
7. Prepare cinnamon sauce by mixing the ingredients together.  Set aside.
8. Grease mini pie plates or over sized muffin pans.
9. Roll out dough (1/2 at a time) to about 1/2" thick.
10. Using a pizza cutter, cut 1/2" wide strips. Then slice these strips into chunks about 3/4" long.
11. Drop 6 chunks into the bottom of each 'cup'. Spoon over about 1 tablespoon of cinnamon sauce  over the dough.  Top with another 7 chunks of dough.  Drizzle over 1 1/2 tablespoons cinnamon sauce. Repeat for each cinna-melt cup.  Cover and allow to rise in warm spot for 30-60 minutes.
12. Bake at 350°F for 15-20 minutes...until golden.
13. For icing, combine cream cheese and butter until smooth.  Add powdered sugar, milk and vanilla.  Beat until smooth.  Spoon icing over warm cinnamelts. Double the icing recipe if you like more than a drizzle!
14. Serve warm.  (Or wrap well, freeze to enjoy later.)
15. Yields 16 large cinnamelts.

 * This is actually a refrigerator dough, so it is a simple thing to use only half and place the rest in a greased, covered bowl in the refrigerator for later use.  It will be good for several days.