Wild Rice Pancakes

A friend of ours said he had ordered wild rice pancakes in a restaurant and had really enjoyed them. He wondered if I could make them:) That intigued me so went in search of wild rice in my cupboard. All I had was a wild rice blend which worked just fine. These pancakes turned out nice and fluffy with a bit of a nutty texture and flavor. Delicious drizzled with pancake syrup and served with a side dish of strawberries.

• 2 eggs
• 1 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup wild rice blend, cooked

1. Whisk together eggs, buttermilk, and vanilla.
2. In another bowl combine dry ingredients.
3. Slowly add dry ingredients to the wet ingredients just until combined, stir in melted butter and cooked rice.
4. Heat up your lightly greased griddle to medium high heat. 
5. Using a small ladle, scoop batter on the grill. Cook approx 2 minutes or until golden in color. Flip pancakes and cook another 2 minutes.
6. Serve immediately..at least that is how we like them.
7. Yields: 8 pancakes

New Vareneki Dough (Perogy)

I got this recipe from my friend Elsie who has been making perogies for generations.  She too got the recipe from her mother and her mother before that. As usual, the recipe said "add enough flour to make a soft dough". Her daughter Lorrie, who is also one of my dearest friends, took the time to measure each ingredient out to make it perfect so she can pass the recipe and tradition on to her children. Elsie says, the best recipes are the simplest recipes, and she was right! In our grandmother and great grand mother's era they didn't have the luxury of rich ingredients available to them at all times. These ingredients make a soft and elastic dough and I did not have one perogy open while boiling.  Follow the recipe exactly and you won't have any trouble. Thanks Lorrie for perfecting the ingredients amounts saving us all the trouble of figuring out what a soft dough means.
NOTE: This dough has no dairy in it, there for it has a bit more of a "chew" or "bite" to the texture when you eat the finished product. Using dairy like milk, cream or sour cream makes the dough more tender and has a softer bite to it. 

• 8 cups flour
• 1 1/2 teaspoon salt
• 2 3/4  cups hot water
• 3/4 cups oil

1. In a large mixer with a dough hook attachment add 8 cups of flour to the mixing bowl. Can easily be done by hand if you don't have a mixer large enough to make dough. 
2. Heat the water til it is almost too hot to touch or hot water from the tap. 
3. Add the oil and the hot water to the flour, knead the dough for about 5 minutes in the mixer or ten minutes if you are doing it by hand. 
4. Let the dough rest for at least an hour or more on the counter. 
5. Divide into 4 balls to make the rolling of the dough easier to manage. Cover the remaining dough with plastic wrap to keep from getting a dry outer crust.
6.  On a lightly floured surface, roll the dough thin, cut in circles or 3 inch squares. 
7. Place the prepared perogies on parchment lined cookie sheets. Can be frozen at this stage if you desire. Once completely frozen place them into ziplocked bags. 
8. To cook, have ready a large pot of boiling water. Place perogies into the water without crowding too much and boil for a few minutes. Once they float to the top boil another 3-5 minutes. If you are cooking them frozen, cook about 8-10 minutes.
9. This amount makes about 15 dozen 3 1/4 in circles. 

For 1 recipe of dough, I used 2- 650 gm containers of dry cottage cheese (3 cups), mixed with 2 eggs, salt and pepper (optional) as desired. 

Tip - I use a round cutter to make cottage cheese, cut 3" squares for the potato and cheddar cheese filling and shape them into a triangle, and shape the squares into rectangles or squares for the fruit filling, so there is no guessing as to what they are filled with. Plus cutting them in squares means no rolling and re rolling.
For filling ideas check out Kathy's suggestions here.

Try to pinch them a little fancy for that special someone, or if you have four options of a variety of perogies. 

Napoleon Cake (Blaettertorte)

For this Flashback Friday recipe I'm re-posting Napoleon Torte, which I grew up knowing as Blaettertorte, literally translated, cake with leaves. In this cake the pastry gets divided and rolled out into plate size cookies, baked and then stacked with a custard filling. This recipe yields two cakes, which is great because you can fill one cake and freeze half of the baked pastry leaves/cookies for another time.

Ingredients:

• 1 c sugar
• 3 eggs
• 3/4 c butter, softened
• 3 Tbsp milk
• 3 cups flour
• 3 Tbsp cornstarch
• 3 tsp baking powder

Method:

1. Beat sugar and eggs well, then beat in the soft butter and milk. 
2. Combine dry ingredients and stir into first mixture. 
3. Turn dough onto floured counter to shape into a log.
4. Wrap or cover and refrigerate for a couple of hours.

After refrigeration:

1. Prepare 3 large cookie sheets with shortening and then flour. Tip sheet slightly and tap so that flour covers evenly. No need to repeat after first use.
2. Slice log into 12 even slices. (This will make a scant 12 slices. For a more forgiving amount to roll, or if you use a larger template, divide into ten.)
3. On lightly floured surface, shape each slice into a circle, then roll out to barely the size needed - use an 8 inch salad plate or bowl to cut circles. The first one is the hardest and then you can add the left over to the next one etc. Use the rolling pin to roll up, lift and unroll onto prepared sheet. 
4. Try not to move cookies by hand because you will stretch them – use a spatula to move or tilt and tap the sheet. Place 2 at an angle to fit or bake one at a time.
5. Bake at 400 F for about 5 min., until very light golden in color. Allow to cool on sheet until cookies harden, (5 min) then transfer gently, using spatula, to cooling rack. Re-use the same sheet, without washing, for another set. Keep a few in rotation mode. Bake leftover strips (cuttings) to use for crumb topping.

It takes about 1 hour to roll out and bake 10 - 12 cookies. To freeze, stack in a round Tupperware or plate with a topper, using wax paper between each layer and paper towels around the stack to cushion. Sometimes, after freezing there may be some cracks, but with correct handling, they will never show once the cake is assembled and set. The traditional way is to fill 5 - 8 layers with vanilla custard. In our family we sometimes opt for chocolate pudding.

Vanilla Custard/Pudding (this makes a generous amount)

Ingredients:

• 5 c milk, separated
• 5 Tbsp cornstarch
• 5 Tbsp flour
• 5 Tbsp sugar
• ¼ tsp pure vanilla powder OR 2 tsp vanilla extract
• 5 egg yolks
• 1 cup whipping cream, to add later

1. In medium sized pot, bring 4 c milk to boil using just below med. heat.
2. Meanwhile, in a small bowl or 4 cup measuring cup, mix cornstarch, flour, sugar, vanilla and 1/4 c milk. 
3. Add egg yolks, blending them in well, then 3/4 cup milk, gradually, stirring to make a smooth, thick liquid.
4. When milk starts to form small bubbles along the side and/or skin forms on top, add the egg mixture, using whisk, stirring until it comes to a second boil. Stir until smooth. Cool completely. (Place pot in ice water and/or lay plastic wrap right on pudding and refrigerate.)

To Assemble Torte:

1. In mixing bowl, beat 1 cup whipping cream with 1 tsp sugar until gentle peaks form, then add cooled custard/pudding, beating on low until mixed well for about half a minute.
2. Put a small amt (1 Tbsp) of pudding in the center of a flat serving plate. This is to keep the cake from slipping around while you try to layer it. 
3. Using a large serving spoon, cover first layer with about ¾ - 1 cup pudding and repeat four or five times.There may be some wobble if the cookies are not very even - make up for it by the way you place them on top of each other – rotating fat end over skinny end etc. Cup sides with one hand as you spread the pudding. 
4. Use the leftover pudding to cover the sides, if you like. Sprinkle with separately baked cookie crumbs. 
5. Cover and refrigerate at least 10 hours. It will take a few hours for the cake to set, during which time you can help it along a bit. If it leans, place something under one side of the plate. Best after 24 or 48 hours. Keeps (refrigerated) for up to a week. 

It's worth it!

Rigatoni Pasta Cake

Who said a birthday cake must be loaded with sugar and whipped cream? Here's a savory cake that served the purpose just fine!  I invited friends for dinner with plans of serving birthday cake for dessert...but then the birthday girl said she would bring dessert.  So I served the cake for the main course.  The pasta cake was an idea I saw on-line...where there are many versions to choose from.  I used rigatoni...though I think I will try a spaghetti cake next time.  It's a fun way to serve an Italian classic...for kids of any age to enjoy!  

 

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil, divided
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoons black pepper
• 4 cups prepared pasta sauce (use your favorite bottled variety or prepare your own)
• 1 cup Parmesan cheese, finely grated
• 1 1/2 cups grated Mozzarella cheese

Directions:

• In a large pot of salted boiling water, cook pasta until slightly underdone (about 2 minutes less than the indicated time). Drain; rinse in cold water and drain again. Toss pasta with 1 tablespoon olive oil and set aside.
• Heat the remaining tablespoon of oil in large skillet over medium-high heat. Add the ground beef and cook until it's browned, about 5 minutes. (Use a potato masher to break up the lumps of meat while sautéing.) Add the garlic, salt and pepper. Sauté another minute.
• Add pasta sauce and heat through.
• Toss pasta with Parmesan cheese. 
• Lightly oil a 9-inch springform pan. Tightly pack pasta into the pan, standing each piece on end. (It really doesn't take long!)
• Spread the meat sauce on top of pasta and push into the holes as much as possible. (I used the handle of a wooden spoon to do this.)
• Bake in a 400 degree oven for 15 minutes. 
• Sprinkle mozzarella cheese on top and bake another 15 minutes...until cheese is browned and bubbling.
• Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then un-mold.
• Slice and serve.

Enjoy!

Taste of the Tropics Cake Ring

For my  recent "milestone" birthday, my husband took me on a Jamaican holiday. 

 This upside down cake ring reflects the flavours we enjoyed there - pineapple, orange and coconut.

For the Topping

• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1/3 cup drained crushed pineapple
• 1/3 cup orange marmalade
• 1/2 cup shredded coconut

1. In a bowl, combine all topping ingredients and mix well.
2. Prepare a baking pan.  I used a ring shaped spring form pan which I lined with parchment paper to keep it from dripping in the oven. If possible, use a 9 inch ring shaped pan.  If you don't have that, you may use a 10 inch cake pan.
3. Spread topping evenly in the bottom of the pan and set aside.

For the Cake:

• 1/2 cup softened unsalted butter
• 1/2 cup sugar
• 2 eggs
• 2 Tablespoons orange marmalade
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

1. In mixing bowl, beat butter until fluffy.
2. Add sugar and beat again.
3. Add eggs, one at a time, beating between additions.
4. Add vanilla and marmalade mixing until blended..
5. Add dry ingredients alternately with milk and mix until batter is thick and smooth.
6. Spread batter carefully and evenly over topping in bottom of pan,
7. Bake at 375º for 30 - 35 minutes or until cake tester comes out dry.
8. Remove from oven and let stand on counter for 5 minutes.
9. Invert pan on to a serving dish and let cool.
10. Serve with ice cream or whipping cream.

Ham and Swiss Cheese Sliders

Sliders are just a mini sandwich. Before Easter I saw a few recipes for ham and Swiss and thought I'd make a copy cat recipe with our left over Easter ham. The ham disappeared before I could make these so I used deli style sliced honey ham. When I make sliders of any kind I usually make my own slider buns, but they can be found in most grocery store bakeries. These warm little sliders make a great light meal served with a salad, or serve them at the next game night. 

• 12 slider buns (these are very small soft dinner buns)
• 12 slices of ham, baked left over ham or deli honey ham
• 12 slices Swiss cheese
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard (I like to use the hot and spicy, or the honey style)
• 1/4 tsp sugar
• 1/4 cup butter, melted
• 1/4 tsp Worcestershire sauce
• 1/2 tbsp Dijon mustard
• 1/2 tbsp finely minced red onion
• 1/2 tbsp poppy seeds

1. In a small bowl make a spread by stirring together the mayonnaise, first amount of Dijon (1 tsp) and sugar.
2. Slice open slider buns and spread both sides with spread.
3. Place a slice of Swiss cheese, then ham, then another slice of cheese. (Swiss cheese slices are usually large, so I cut them to fit the small buns) Place the top of the slider buns on top.
4. Place filled sliders close together in a low casserole or pie plate. 
5. Melt butter, stir in remaining ingredients. Stir well to combine and spoon this poppy seed butter mixture over sliders.
6. Cover with foil and bake in 350º oven for 15 minutes. Remove foil and let bake for 2-3 more minutes. Serve immediately. 

Chicken Parmigiana

This is one of our family favorites and often requested for birthday meals. It is such an easy recipe and can become one of you favorites as well. I like to use boneless chicken thighs because it is economical and they don't dry out. This serves about 10 people with 2 pieces each. 

• 3 lbs boneless chicken thighs
• 2 beaten eggs with a tablespoon of water
• 1 cup of grated parmesan cheese
• 1 cup of bread crumbs
• 1 recipe of pasta sauce or 2 jars of your favorite sauce
• Grated mozzarella cheese

1. Pour the pasta sauce into the bottom of 2 9x13 pans.
2. Dip the thighs into the egg mixture.
3. Then into the combined cheese and bread crumbs.
4. Brown in a bit of olive oil on medium heat. 
5. Place the browned chicken on the sauce.
6. Bake at 350 for 20 minutes
7. Add desired amount of grated mozzarella cheese and bake for another 10 minutes. 
8. Serve with your favorite pasta, greek or caesar salad and garlic bread.

Flashback Friday ~ Frankfurter Kranz

This cake is one of those favorite birthday cakes that many of the Europeans enjoyed.   When my husband tasted this cake while visiting the Calgary Cousins, he asked whether I thought I could make him one. I took on the challenge and have been making this for him annually.  Bake a simple sponge cake and yes, you can bake this in a round pan, but I prefer to use the loaf pan so that I can cut it into slices and freeze it.

I invited Frieda Bartel, a pro at baking cakes, for a lesson on cake baking...three simple steps.


Sponge Cake  ~ Step One

• 9 eggs separate yolks from whites
• 1 1/2 cup sugar
• 1 tsp. vanilla
• 1 1/2 tsp. baking powder
• 1 1/2 cup flour
• 1 1/2 half tbsp. cornstarch

Instructions.

1. Set oven at 350 °
2.  Separate egg whites from yolks.
3. Mix yolks and sugar at high speed for 5 minutes.
4. Add vanilla, baking powder, flower and cornstarch.
5. Blend ingredients well together.
6. Whip egg whites till stiff and fold into cake batter.
7. Grease the bottom of your pan and dust lightly with flour.
8. Pour sponge batter into your cake pan.
9. Bake for 40 minutes.
10. Turn the cake pan over and let it hang upside down for 40 minutes.
11. Cut cake into two layers.

Whip Cream~ Step Two

• 2 cups whip cream 
• 2 Tbsp. instant vanilla pudding

1. Spread whip cream over one sliced layer.
2. Spread whip cream over loaf.

Burnt Almond Mixture: Step Three.   This is the real secret to this cake.

• 2 cups whole blanched almonds chopped coarsely
•  2 cups sugar

1.  Immerse  almonds into hot water for 1 minute, to avoid nut crumbs flying all over the place. Chop coarsely and evenly.
2. Add almonds into frying pan and add 2 cups of sugar.
3. Stir slowly in frying pan at med-high heat, until all the sugar caramelizes and turns brown.
4. Rotate the heat from med to med-high over the next 45 minutes.
5. It needs to be done slowly, otherwise the sugar will not caramelize.
6. This process is what makes the cake special and as you can see, it takes.....TIME!
7. I had enough nuts left over to make another cake for a later time. I just froze them. 

Frieda carefully showed me how to stir the almonds to make sure they were the right texture and then how to apply them to the cake. 

Summary of Three Steps.

1. Make your simple sponge cake recipe, or buy a cake mix.
2. Remember to turn the cake upside down to cool for 40 minutes.
3. Slice cake into two layers.
4. Whip  two cups of whipping cream and add 2 Tbsp. instant vanilla pudding.
5. Spread first layer with whip cream mixture.
6. Spread middle layer with tart raspberry jam.
7. Spread remaining whip cream mixture over the entire cake.
8. Spread burnt almond mixture over the entire cake.

It's always fun to cook with someone else. You learn so many life lessons. I love her last words of advice to me.  Thanks Frieda.

"Marg, learn to buy cake mixes rather than thinking you need to do everything from scratch....The results are the same and no one knows."

Artichoke and Spinach Dip

Some of us girls and our husbands got together for an appetizer and dessert evening last month at Anneliese's place. We all brought something to add to the buffet of amazing food. My contribution was this Artichoke and Spinach Dip. This dip can be made the day before and heated before serving. 

• 1 tbsp olive oil
• 2 large cloves garlic, minced
• 1/2 cup red onion, minced fine
• 4 cups fresh spinach
• 3/4 cup cream
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp lemon juice
• 1/2 cup cream cheese, cut into small cubes
• 2 cups canned artichokes, drained and chopped
• 2/3 cup roasted red peppers, chopped
• 1 cup grated Parmesan cheese
• 1 cup mozzarella cheese, grated

1. Heat oil in a large heavy skillet. Add garlic and onions and saute over medium heat until they begin to sizzle but not brown.
2. Add spinach and cream. Stir and cook until spinach wilts and cooks down. Add salt, pepper and lemon juice.
3. Cut cream cheese into small cubes and add to the creamed spinach mixture, stirring until cream cheese has melted.
4. Remove from heat and add artichokes, roasted red peppers, and remaining 2 cheeses.
5. Stir well until cheeses have melted. 
6. Pour this mixture into a low oven proof dish.
7. Bake at 375º for 20 minutes or until dip is hot and bubbly. 
8. Serve hot, with pita chips or crackers. 

Bruschetta Skillet Chicken

This is a simple stove top meal with good flavor. It would be good served with pasta on the side.

• 1-1/2 cups of grape tomatoes halved. (You can substitute a 15oz. can of chopped tomatoes, drained)
• 3/4 cup shredded Italian blend cheese
• 1/4 cup chopped fresh basil
• 1 pound of Chicken Tenders
• 1 8 oz. can of tomato sauce
• 1 teaspoon finely chopped garlic
• 1 cup small garlic or Italian flavored croutons, crushed slightly

1. Stir together tomatoes, cheese and basil in medium bowl and set aside.
2. Combine tomato sauce and garlic in large skillet: add chicken.
3. Bring sauce to a boil over medium-high heat.
4. Reduce heat to medium-low.
5. Add the mixed tomatoes, cheese and basil evenly on top of the chicken.
6. Cook for 15 minutes or until chicken is cooked through.
7. Top with croutons and more cheese if  desired.
8. Serve hot with pasta or another side dish.

Serves 4

You can use boneless skinless chicken breasts instead of the tenders but you will need to pound them to a 1/2 inch thickness.

Potato Cakes

Do you have leftover mashed potatoes from your Easter weekend festivities? Often towards the end of the week my mom would use up the leftovers and on occasion she would make these potato pancakes using mashed potatoes. She didn't usually add cheese, I did. Isn't everything better with a bit of cheese?

• 2 cups of seasoned mashed potatoes
• 1/2 cup of grated sharp cheddar cheese
• 1 or 2 tablespoon of chopped green onion
• 1 egg
• 2 tablespoons flour
• oil for browning

1. Combine all the above ingredients. 
2. Shape into patties.
3. Brown in a bit of oil on medium heat.
4. Serve with sour cream and or ketchup.

Creamy Cilantro Dressing

This winter when we were in Texas we always went to eat at the same chicken place every Sunday after church. We fell in love with their salad served in a tortilla bowl. It was filled with rice, beans, lettuce, grilled chicken, pico de gallo, cilantro, sour cream, cheese, and with salsa and a lovely creamy cilantro dressing on the side. Once home I immediately made this cilantro dressing. It is a little different in taste from the restaurant but wonderful all the same. I tried to replicate the salad as I remembered it. I didn't have the tortilla bowls but served the salad with tortilla chips which was quite tasty too!

• 1 cup plain yogurt
• 1 clove garlic, chopped
• 1 tablespoon lime juice
• 1/2 avocado
• 1 cup packed cilantro, stems removed
• 2 teaspoons sugar
• 1/2 teaspoon salt

1. Put all ingredients in the blender or food processor and blend until smooth.
2. Store in refrigerator.
3. Yield: 1 1/2 cups

Poaching Eggs Easy with Breakfast Television, Dyeing Eggs Naturally and Planting in Eggs

Yesterday I went to Breakfast Television Vancouver  to do a segment for Egg Farmers of Canada, showing just how easy to poach eggs for a crowd.  

There are two ways to prepare poached eggs for a crowd that will be easier when getting everything on the table.

The first way that I show in the video clip is done using a muffin pan.

Muffin Pan Poached Eggs

1. Preheat oven to 350.  
2. Put a tablespoon of water into each muffin cup.
3. Break an egg into each cup and put in the oven for 11- 13 minutes. 
4. Use a slotted spoon to remove eggs.

Tips

• a darker pan will cook eggs quicker than a light pan
• test this method ahead of time with just a few eggs.  Put a bit of water in the cups you are not using so the pan does not ruin. 
• Every pan and oven will vary the cooking time.
• this method works best if you prefer your eggs on the soft to medium side as opposed to runny.
• the egg will leave a little egg residue in the muffin pan that can be easily cleaned off with a kitchen brush.  The egg itself will come out of the pan quite easily with a bit of gentle coaxing with the edge of the slotted spoon. 

Poach Eggs the day before Method

1. Bring a pot of water to a simmer. 
2. Crack eggs into a custard cup and then slip into simmering water.  Poach up to half a dozen at a time. Stir very gently.
3. Poach three minutes and transfer to a bowl of ice water using a slotted spoon. 
4. Store in the refrigerator overnight.
5. Just before serving, put the eggs into a pot of simmering water for 1 minute or until the yolks are done to your liking.  

Tips

• Lift the egg out of the simmering water with a slotted spoon and press the yolks with your finger to know how well done they are.  
• Use paper towel to blot the water from the eggs 

Decorating eggs doesn't have to include using dye.

I used a non toxic white fine tipped pen to make some simple designs.

When you do your baking for Easter,  don't throw the eggs away.

Open the egg by using an egg topper or tapping the top with a sharp knife and breaking away the shell gently with your fingers.

To make a grass filled egg you will need wheat berries which can be purchased at a health food store.

Put a bit of soil in the egg and sprinkle wheat berries on top.  

Keep the soil damp by spraying several times a day with water.

Wheat should start to sprout in three days. 

It is fun to dye eggs using natural food.

To make eggs Robin Egg blue, cook two cups of chopped red cabbage for 30 minutes in enough water to cover cabbage.  Strain, add 1 tablespoon vinegar and allow to come to room temperature.

Dip hard boiled eggs in red cabbage dye for about 30 minutes. Leave the eggs longer for darker eggs.

To make Yellow eggs bring 2 cups of water to a boil.  Add 2 tablespoons of turmeric and 1 tablespoon of vinegar.  Stir to dissolve. Simmer several minutes. 

Place eggs in Turmeric Dye and check every few minutes.

The undissolved  turmeric will add speckles to the eggs, adding to the natural effect.

To make green eggs, place in the turmeric dye first and then place into the red cabbage dye.

Play with the different colors.  Add a bit of gel food color into the different dyes to add yet another layer of color to your eggs.  I added a bit of red to the red cabbage at the end to change the color of  a few of the eggs in the photo above.  The residue of turmeric added a natural effect.  

I made this inexpensive centerpiece by planting a little spring flower  commonly called Grape Hyacinth in each egg.  I went to the garden store and bought the littlest ones I could find.  They can be started by planting bulbs but I didn't test that and they would have to be watered for weeks.  Planting little flowers already in bud is much easier. 

After they have bloomed, let them dry out and plant them in the garden this fall to let them bloom again in spring.  Crack the shell first at the bottom before planting.  

Using the white non toxic pen...

I'll write the names of my family and give them each a place of honor at our Easter Buffet!

Thank you Breakfast Television for sharing this segment with us. 

Pina Colada Fruit Dip

Add a taste of the tropics to your buffet table by serving a pina colada dip with a fresh fruit tray.  It goes over well any season of the year!

• 1 jar (7 ounces / 200 ml) marshmallow creme
• 1 tub (8 ounces / 250 gram) spreadable cream cheese
• 1/2 cup drained crushed pineapple
• 1/2 cup flaked coconut

1. Whip the cream cheese until smooth. 
2. Add the marshmallow creme and beat until fluffy.
3. Fold in pineapple and coconut.
4. Cover and chill until serving.
5. Top with toasted coconut.
6. Serve with fresh fruit or cubed cake.

Lemon Loaf - Flash Back Friday

I originally posted this recipe in 2011. I had mentioned at that time that one of our grandsons would ask me to bake "Wemon Woaf". Four years later he's still asking me to bake his favourite...."Lemon Loaf". 

Easter, pretty colours, lemon and special treats just go together. I baked these sweet little loaves up this past week and made some deliveries. 

(I divided the batter between 5 smaller disposable pans. Baking time adjusted to size of pan being used)

Ingredients:

• 1 lemon supreme boxed cake mix
• 1 99gr package jello instant lemon pudding powder
• 4 eggs
• 1/2 cup oil
• 1 cup water

Method:

1. Put all ingredients together in a large mixing bowl and beat together for 3 minutes.
2. Pour into 2 greased loaf pans, and bake @ 350º for 45-50 minutes. To test insert a tooth pick and if it comes out clean it is done.
3. Let rest in pans for 5 minutes and then remove to a cooling rack. Glaze immediately.

Glaze: (optional)

• juice of 1 lemon
• juice of 1 orange
• 1/2 cup powdered sugar

Stir together until smooth, and paint top of hot loaves allowing the glaze to run down the edges.

Freezes well.

Once cooled, add a thin layer of icing made from powdered sugar and a little bit of lemon juice or warm water. Stir until smooth, and pour over loaves. 

Roasted Mushroom Soup

If you've told yourself a long time ago that you do not care for mushroom soup, you simply must try again! I'm speaking from personal experience and now I love, first, the aroma that comes with the roasting and cooking of this soup and, secondly, the fresh homemade flavor. The ingredients are simple and mostly good for you!

Ingredients:

• 1 - 1 1/2 lbs mushrooms of choice (about 5 cups)
• 2 Tbsp olive oil
• 3 Tbsp butter
• 1 large onion, chopped
• 2 cloves garlic
• 1 Tbsp fresh thyme leaves
• 1/2 cup light cream (coffee cream)
• 2 cups chicken or vegetable broth 
• fresh lemon juice and pepper

Method:

1. Clean and chop mushrooms in half. Drizzle with olive oil and roast at 400 F for 15-20 minutes, stirring a couple of times.
2. Meanwhile, melt butter in large skillet and cook onion, stirring until golden brown. Add crushed garlic and thyme, stirring for one more minute. Set aside.
3. Add roasted mushrooms to onions and continue to cool down with cream. 
4. Blend in blender or food processor until just blended.
5. Pour into medium sized pot or back into skillet. Add broth and bring to boil.
6. Just before serving, add a squeeze of lemon juice and freshly ground pepper.

Hints:

* freeze fresh thyme and simply strip off as much as you need for a recipe

* peel dry mushrooms to remove dirt

* for broth, try using better-than-bouillon in a jar and dissolve in boiling water. It keeps well in the fridge and is always fresh.

* this recipe serves 2 - 4 as a meal, with a sandwich, or 6 - 8 as an appetizer

Lemon Coconut Bars

Spring is here and that means I crave something lemon, and then to add coconut..well that just is an added bonus. These bars are delicious and wake up your taste buds. Add this to your Easter menu, those lemon lovers will thank you!

• 1 1/2 cups flour
• 1/2 cup icing sugar
• 3/4 cup cold butter, cubed
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• Juice of 2 large lemons
• 1 teaspoon lemon zest
• 1 cup coconut

1. Combine flour and icing sugar in a bowl. Add butter cubes and using a pastry blender cut in the butter until you have fine crumbs.
2. Press the mixture evenly into a greased 9" x 13" pan.
3. Bake at 350º for 15 minutes.
4. While the crust is baking, beat eggs, sugar, baking powder, lemon juice, and zest together until well combined and the mixture has turned a pale color. 
5. Pour mixture on the crust, sprinkle coconut over the top and return to the oven to bake another 25 minutes until golden.
6. Cool on cooling rack and cut into bars. Dust with icing sugar and serve.

Ham and Barley Soup

My husband is an easy man to please when it comes to food and new recipes but because his least favourite vegetable is overcooked green beans and his least favourite soup is split pea I had to find another way to use up a ham bone.
I still make my favourite Mennonite Green Bean Soup once in a while but
I don't make Split Pea soup at all.

So I was looking for another option for that leftover ham bone and came across a Ham and Barley soup in a magazine.  I've changed it up to use what I had in my fridge and came up with
 a hearty ham based soup he really likes.
It's a bit of work, making soup from scratch but it's a large recipe and you can freeze the extra for  meals at a later date.

For the Broth (make a day ahead)

• 1 ham bone (I like to leave a good amount of meat on it for the soup)
• 12 cups water
• 1 large bay leaf
• 1 rib celery with leaves still on it
• 1 washed, unpeeled carrot - ends trimmed
• 1 onion, halved
• 1 tablespoon peppercorns (in a soup ball)
• 2 teaspoons salt (use sparingly for the broth as the ham adds salt. You can adjust the salt later after the vegetables and barley are added.)

1. Add ham bone to water in a large soup pot.
2. Add remaining ingredients and bring to a boil
3. Reduce heat to a good simmer and cook for about 2 hours.
4. Strain broth,  removing bone and any meat to a bowl and discarding vegetables,  
5. Remove meat from bone, cut it up and return it to the broth and discard bone..
6. Let broth cool a bit and then refrigerate overnight.
7. The next day, skim fat from soup.

For the Soup

• 3 cups water
• 1 pod chicken stock base (or  2 cubes of chicken bouillon base)
• 1 cup barley*
• 4 carrots, peeled and cubed
• 1 large onion, chopped
• 2 cups butternut squash cubes (peel squash, remove seeds and cube)
• 3 or 4 ribs celery, sliced
• 1 large can tomatoes (undrained)
• 1 1/2 teaspoons thyme or rosemary
• 1/2 pound mushrooms, sliced and browned a bit
• 2 cups fresh or frozen green beans (1 1/2" lengths) or 1 can cannellini beans, drained
• salt and pepper

1. Bring water and chicken base to a boil.
2. Stir in barley and let cook until tender, (check package directions)
3. Strain and set aside barley to add later.
4. Saute carrots, onion and celery until lightly browned.
5. Add carrot mixture and squash to broth with tomatoes and Thyme.
6. Add to broth and ham, bring to a boil and simmer until vegetables are just tender.
7. Add barley, mushrooms and green beans and cook just until beans are tender.
8. Adjust seasonings and serve.

*Barley is a little like pasta in that it swells as it sits in a liquid. So I like to cook it separately and add it at the very end.  

Super Foods

I've been hearing the word 'Super Food' bandied about and I wanted to open this post to hear your thoughts and experience with some of the foods on the 'Super Food' list.

We spent a week in Maui a few weeks ago and we had Sunday lunch on an ocean side restaurant with outdoor seating.  On the menu was a gluten-free dessert and though it was expensive I couldn't resist when  my husband insisted I try it.  (dessert pictured above)
Here is how it was described on the menu ...  "Lilikoi Pono Pie with Kula Strawberries - $7.95... Guilt free from Maui with Kula strawberries and Maui honey. This breadfruit inspired dessert contains no gluten, refined sugar or dairy."  
The dessert had an unfamiliar flavour but my taste-buds were delighted!

I had never heard of Breadfruit and did a bit of research only to find that it is such a 'Super Food' that they are saying it could be the answer to world hunger.  It is an interesting fruit. The breadfruit trees are fast growing with abundant yearly  yield of fruit.  When the fruit is mature but not very ripe it is bland and is used in main dishes, not unlike a potato. When it is ripe it becomes sweet, mushy and can be used for desserts. It is extremely rich in nutrients.
I have been looking for it , but have only found the Caribbean Market in New Westminster that has it.

Another thing I have done recently that I was perhaps  a little on the slow side to discover is to make Kale Chips.   Kale is another Super Food and drying the lightly oil tossed seasoned leaves in the oven makes them a crisp snack food that can also be crumbled into baking/cooked foods/soups or cereal or smoothies.

So.... comments are welcome sharing your thoughts or experience or knowledge on 'super foods' and how you serve them!

Pishkey

I set out to make Kudrishkey for this post but instead the recipe produced something more like a Russian fry bread we call Pishkey. I will try once again in the future to get the Kudrishkey or Kudrey perfected. Kudrey are suppose to be flakey pastry that is more paper thin. This recipe is still easy to make and a nice treat similar to Rollkuchen.
I made a small batch using the following recipe.

• 1-1/4 cups sifted flour
• 1/4 teaspoon salt
• 1/8 cup powdered sugar (frosting sugar)
• 1 tablespoon soft butter
• 1/2 tablespoon brandy
• 2 eggs
• vegetable oil for frying
• powered sugar for dusting

1. Sift flour, sugar and salt together.
2. Cut in butter.
3. Beat eggs and brandy together well.
4. Add egg mixture to flour and mix well.
5. Knead thoroughly.
6. Divide into two portions keeping one portion covered while working on first portion.
7. Roll out thin.
8. Cut strips approx. 2 inches wide and 3 inches long.
9. Make a slit in the middle of each strip, pulling one end through the slit. 
10. Continue with second portion and following the same steps.
11. Fry in hot vegetable oil turning until both sides are light brown.
12. Drain on paper towels.
13. Dust with powdered sugar. 
14. Yield: 20 pishkey

I don't think I rolled the dough out thin enough but I also think I need to tweak the ingredients for these to be able to be called Kudrey. I'll try again in the future and I hope to get the paper thin flaky result I remember Kudrishkey to be. 

St. Patricks Day ~ Guacamole Deviled Eggs

Happy St. Patricks Day!

Add a touch of green to your dinner table tonight with these delicious Guacamole Filled Eggs.  

• 6 hard boiled eggs
• 1 large avocado 
• 3 teaspoons lime juice
• 2 tablespoons finely minced red onion
• 1 jalapeno, finely minced
• 1 tablespoon finely minced cilantro
• salt and pepper to taste
• chili powder for garnish

1. Cut the hard boiled eggs in half lengthwise and set aside egg yolks for filling. 
2. In a medium bowl, mash avocado with a fork.  Add egg yolks and continue to mash until smooth.  
3. Add remaining filling ingredients, taste and season with salt and pepper. 
4. Alternately for a very smooth filling,  place filling ingredients in a food processor and process until smooth.
5. Spoon filling into halved egg whites or place filling into a piping bag with large tip of your choice.
6. Sprinkle lightly with chili powder, garnish with cilantro and refrigerate until ready to serve.

Cinnamon Sugared Donuts

This recipe comes from my sister-in-law, Erika. (Also very similar to one I found in the Mennonite Treasury pg 46) On this post I halved Erika's recipe for a first try and it is a good size, yielding about 30 donuts plus donut holes. If there are teenage boys in the crowd, I'd double it.

Ingredients:

• 2 cups milk, scalded
• 1 tsp salt
• 1/2 cup butter
• 1 cup cold water
• 2 eggs
• 1 cup sugar
• 1 tsp vanilla
• 6 -7 cups flour, divided
• 1/1/2 Tbsp instant yeast
• 1 liter / quart oil for cooking

Method:

1. Scald milk with salt. Add butter to melt and then 1 cup cold water to cool down the hot liquids.
2. In large mixing bowl, beat eggs and sugar.
3. Slowly (at first) add warm liquids and vanilla. 
4. Stir in 2 cups flour and yeast, then the rest of the flour, kneading to make a soft dough. (Sticky but manageable with a dusting of flour.) 
5. Cover and let rise for half an hour or until double in size.
6. Divide in half and turn onto floured surface and gently roll out to about 1/2 inch thick. 
7. Cut with floured donut cutter, and let rest on flour dusted cookie sheets about 15 - 20 minutes.
8. In heavy fry pan or electric fryer, heat oil to 375 F. (Hint; place a few kernels of popping corn in oil and once they pop the oil is hot)
9. Fry, turning once and lift out with tongs or two forks onto paper towel lined pan.  
10. I had a small bowl of cinnamon sugar on hand to dip them, as they came out or while still warm. You can also ice with chocolate frosting and sprinkles ( 3 cups icing sugar, 1 Tbps soft butter, 3 Tbps cocoa and milk to make a spreadable consistency) or dip them in a sugar glaze.

Six Minute Soft Boiled Eggs

We have eggs for lunch often on weekdays.  Eggs are not only delicious, they also have excellent nutritional value. One large egg only has 70 calories!  There are several ways to cook a soft boiled egg and I have found that I have the most success with the "six minute egg" method.  The yolk should be creamy soft and the white should be fully cooked.  By keeping the eggs from a hard boil, the whites will be tender but not rubbery. 

Six Minute Soft Boiled Egg Instructions

1. Bring a pot of water to a slow simmer.  There should be bubbles coming to the surface but not boiling.  Use a spoon to gently place large eggs in the simmering water. 
2. Set your timer for 6 minutes.  Watch to make sure the water continues to simmer but not boil.
3. When the timer goes off, remove the eggs and open up the top immediately to reduce further cooking.  

You can tap the top off with a sharp knife or use a little gadgets shown on the right side of the picture.  I bought my egg topper at Cobblestone Kitchenware.  They have several different kinds of egg toppers.   I found this one works just great.   Small spoons and pretty little egg cups makes your plate perfect for a spring breakfast or lunch.

Get cracking!

Wondering about egg nutrition?

I took this graphic from eggs.ca

Cinnamon Twists

It's Flashback Friday...and I am re-posting a recipe that I shared in the early days of our blog.  This recipe was given to me by a friend thirty years ago and is still at the front of my file...hand-written on the original card. Cinnamon twists were always a favorite on picnics and camping trips in days gone by. Let me warn you...it is impossible to eat only one! 

Cinnamon Twists

• 5 cups flour
• 2 tablespoons baking powder
• 1 pound butter or margarine (2 cups)
• 2 eggs
• 1 cup milk

Topping:

• 6 teaspoons cinnamon
• 1 1/2 cups sugar

1. Combine flour and baking powder.
2. Cut in margarine.
3. Beat eggs slightly with a fork; mix with milk.
4. Combine with flour mixture to form a soft dough.
5. Form 10 balls. Cover and chill for several hours.
6. Sprinkle topping mixture onto working surface.
7. Roll each ball of dough into a circle (about 9 inches).
8. Sprinkle with a generous layer of topping.
9. Cut into 8 crescents. (A pizza cutter works great.)
10. Roll up to form crescents (from outer edge to inside).
11. Bake at 325 degrees F for 15 - 20 minutes.

Yield: 80 twists

 

Enjoy!