Saturday in Bev's kitchen - Gadgets

For today's post I thought I'd talk about a few lesser known gadgets that I use in my kitchen.

You may be familiar with these and use them as often as I do but for those who don't, here are 

three things I love to use.

This first gadget is a wooden tool with two different sized knobs, one on each end.

Any guesses?

It is a tart pastry shaping tool. Form your pastry into 1 1/2 inch balls (for the smaller tart cups) and push the small end of the tool down on to the pastry ball until a tart shell forms around it.

It's as simple as that. No rolling out and fiddling with small pastry rounds. 

For the lovely cheese and parsley pastry in the photo, check out the Red Pepper Jelly appetizer tart recipe on page 25 of our "Celebrations" cookbook.

Here's an antique cookie jar full of one of my most used tools.

These can be bought by the bagful at Ikea or at some kitchen stores.

They are bag clips and do a terrific job of sealing in freshness.  I use them for chips, nuts, bags of frozen vegetables as well as for anything I make and store in a bag for the freezer.

 My final gadget is something I found in Denmark on one of our business trips there.

They came in several shapes but these are the two I chose.

The are silicone trivets. I use them at the table under hot serving dishes as well as under pans that I take hot out of the oven.  The nice thing about these trivets is that they can go in the dishwasher. I think they are pretty classy looking and very useful.

Have you got some less than common gadgets that you use often?

Flashback Friday ~ Macadamia Nut Cookies

Flashback Friday brings us back to a recipe that I pulled out a few weeks ago. My little boys asked to bake their favorite chocolate chip cookies. So I pulled out my 'my no fail recipe' on my Ipad from MGCC and noticed the recipe needed up dating. They were surprised to see their photos from when they were younger. These cookies are a must for any school lunches, or a ski day in winter.

 Ingredients

•  1 cup butter
• 2 eggs
•  1 cup sugar
• 1 cup brown sugar 
• 1/2 tsp salt
• 1 tsp baking soda
• 1 1/2 cup oatmeal
• 2 cups flour
• 1 cup white chocolate chips (substitute milk chocolate)
• 1 cup Macadamia nuts or you can substitute almonds, walnuts, hazelnuts.

Method

1. Preheat oven to 350 °
2. Cream butter with eggs and sugar
3. Add the salt, and baking soda.  Mix well
4. Add oatmeal, chips and nuts. Stir well.
5. Add remaining flour.  
6. Scoop cookies on pan.  ( I use a small ice-cream scoop)
7. Do not flatten them. 
8. Bake at 350° for 12 minutes.
9. When they come out of the oven, let the pan drop (6 inches) on the counter top or a flat surface. This is called the slapping method, which allows them to flatten naturally.  

Get those little guys to help you. (Photo: 2008)
 Give them assistance with a motor and you'll be surprised about productivity.
There you are, a fresh platter of cookies with coffee or milk.

Meatloaf - Individual Size

It was common in years gone by for people to host another family around their table for a noon meal Sunday after church, often the big meal of day. My parents practiced Sunday hospitality and us children would especially enjoy when the guests were a family who had kids for us to play with in the afternoon. In our earlier years of marriage we too made this a fairly regular practice and it was always such a great time. So, we've decided to re adopt this 'old fashioned' idea once again in our home. We've already started this and here is the last meal I had cooking in the oven while we went to church. With a bit of pre planning and prep you can be seating at the table soon after arriving home from church.

Meat loaf is an old time favourite. Simple ingredients that can be made into one large loaf, or into these cute little individual loaves. 

**see note below for tips on baking**

• 2 pounds lean ground beef
• 1 egg
• 1/4 cup milk
• 1/2 cup fine bread crumbs
• 1 small onion grated fine
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp salt
• 1/2 tsp pepper

Sauce:

• 1 cup ketchup
• 1/2 cup brown sugar
• 2 tbsp Worcestershire sauce

1. In a large bowl stir together all ingredients except for the ground beef.
2. Add ground beef and mix well. I use my hands to mix it. 
3. Form meat mixture into 8 or 9 equal oval shaped meatloaves. Place in a 9x13 size glass pan. 
4. Stir together sauce. With the back of a spoon make a slight indent in the tops of each loaf. Top each loaf with sauce.
5. Bake in 350º oven for 40 minutes if baking individual loaves, or for 60 minutes if making in one large loaf. Bake uncovered. 

BAKING TIP:
**If you want to be well prepared and to have them ready after being out of the house for a few hours, make these a day or two ahead and freeze them in the baking pan (see photo below) with the sauce. When you are ready to leave the house cover the pan with foil and place in oven pre heated to 275º.  They can bake for 2 hours this way. When you come home, remove foil and turn heat up to 325º for the 10-15 minutes. (this step may not be necessary but it helps to brown them up a bit more. The meat loaves will still be nicely coated with sauce and there will be some liquid from the meat in the pan....discard this when ready to serve)**

**If you are at home when baking these, follow step 5 in instructions.**

Frozen, ready to cover with foil and go in 275º oven. The house smells so good when you walk in.

Here's a prep suggestion if you want to have almost everything ready to go when you get home. Boil and mash potatoes in the morning or the day before. I like to add milk and some herbed cream cheese to them. Place hot mashed potatoes in a crock pot on warm. They will be fluffy and hot when you get home.

Cut up vegetables and have in pot ready to cook and pre make a cheese sauce if required that only needs to be reheated. Salad ready in fridge.

Don't forget dessert. On Sundays you'll most likely be served pie around my table! 

Garlic Cheese Buns

French bread dough is one of my favorite doughs to work with and is so versatile for almost anything. It is easy to make, and easy to work with. I use it for pizza, Swiss Cordon Bleu bread, Italian wedge bread that can easily be made into bread sticks as well, or these easy garlic cheese buns.  Anneliese's French Bread recipe is the same as mine, and she gives you more great ideas on how to use this fabulous dough. If you are new to yeast baking, may I suggest to begin by trying this recipe. I have taught this to many women over the years and is virtually fail proof.

• 2 tablespoons sugar
• 2 tablespoons olive oil or whatever oil you use and have on hand
• 2 teaspoons salt
• 2 cups of hot water
• 41/2 - 5 cups of flour
• 2 tablespoons quick rise yeast*

1. In a large mixing bowl combine half the flour with salt, sugar and yeast. 
2. Add the water and oil.
3. Keep adding flour until all the flour is incorporated into the dough and forms a ball. 
4. Turn out the dough onto a floured board or counter top and knead for several minutes until you have a soft dough that is not longer sticky. 
5. Cover the dough on the counter with a large enough bowl and let the dough rest for 20-30 minutes. 
6. Form into small balls, about 3 dozen.
7. Top each ball with a cube of cheese. It can be cheddar, old or medium, that gives the best flavor, or mozza. Use what you have on hand. 
8. Pinch the dough around the cube of cheese to seal. 
9. Allow to rise on greased baking pans for another half an hour.
10. Bake at 375 for 20 minutes. 
11. Remove from oven and immediately brush with melted butter mixed with desired amount of garlic powder or garlic salt. 
12. For three dozen buns I used about 1/4 cup butter and 1/2 teaspoon garlic powder. 

* If I double this recipe I don't double the yeast. I find 2 Tablespoons of yeast adequate enough.

Mexican Lasagna

Here is a Tex-Mex version of lasagna that is sure to please.  Rather than noodles and pasta sauce...simply layer tortillas and salsa and change up the cheese.  Bake it and serve it right in a cast iron skillet.  Great for potlucks and family gatherings.

• 1 pound ground beef
• 1 package taco seasoning mix
• 1/2 cup water
• 1 1/2 cups salsa (medium or hot)
• 1-14 oz / 398 ml can re-fried beans
• 1-12 oz / 341 ml can corn (or 1 can black beans, drained and rinsed)
• 2 cups shredded Mexican cheese blend (Cheddar and Monterey Jack)
• 6-8 flour tortillas  (ten inch)

1. Place ground beef in a deep skillet. 
2. Cook over medium high heat until evenly brown. 
3. Drain, then season with taco seasoning and add water. Simmer for 10 minutes.
4. Add salsa, refried beans and corn; heat through.
5. Place about 1/3 cup of meat mixture in the bottom of a round baking dish...quiche pan, cast iron skillet, or round casserole dish.
6. Place 1 tortilla at bottom of dish.
7. Add a layer of meat mixture (about 2/3 cup); sprinkle with a layer of cheese.
8. Continue alternating tortilla, meat mixture and cheese...ending with a thin layer of meat mixture.
9. Cover and bake at 350°F for 30 minutes.
10. Top with a layer of cheese.
11. Bake uncovered for an additional 10 minutes or until cheese is melted.  
12. Let stand several minutes before serving. 

Garnish with olives, guacamole, tomatoes, shredded lettuce and sour cream...as desired. 

Yield: 8 servings.

Chocolate Banana Bread

The original recipe for this lovely bread comes from a Kraft Canada flyer. I improvised with what I had available, switching out a few items and adding baking powder and vanilla. It's a win - win situation with chocolate and banana. I love the density and moistness of this loaf!

Ingredients:

• 1 egg
• 1/2 cup mayonnaise
• 3 bananas, mashed
• 1  1/2  cups flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla
• 3 Tbsp baking cocoa

Method:

1. Beat egg, mayonnaise and mashed bananas in bowl, using a whisk, until well blended. Add vanilla.
2. In separate bowl, mix flour, sugar, baking powder, soda and salt. then stir into wet ingredients.
3. Spoon half  (or slightly over half) of the batter into prepared 8x4 inch loaf pan.
4. Sift cocoa into the batter left in the bowl, stir and drop by spoonfuls onto white batter.
5. Bake in preheated 350 F oven for 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes, before removing to wire rack. 

Idea: Cut into thick slices (10), wrap and freeze for individual snacks to go with "someone's" drink at the drive through. 

Whole Wheat Bread ~ Flashback Friday

I first posted this recipe for my everyday whole wheat bread back in 2010.  The recipe that came to me from my mom in law Pauline has been a staple in our house since we've been married.  I've adjusted the salt amount and measured the flour once more and am satisfied that you will find this a great everyday bread. It freezes well and makes fantastic toast.   

• 4 1/2 cups lukewarm water
• 1/4 cup honey

1. In a large bowl, add 2 tablespoons yeast to the lukewarm water and honey and allow to rest 10 minutes.

• 1/4 cup oil
• 1 tablespoon salt
• 5 cups whole wheat flour
• about 4 cups white flour or enough to make a smooth elastic dough

1. Add the oil and salt to the yeast mixture, stir well.
2. Add the flour one cup at a time stirring until you can't stir it anymore.
3. Knead in the remaining flour until you have a smooth elastic dough.
4. Put into a large bowl, cover and let double in bulk. . .about an hour.
5. Divide into 4 loaves, roll in whole wheat if desired for an artisan effect and put into greased loaf pans.
6. Let rise until double and bake in a 375 F oven for about 20 minutes or until golden brown.

Makes 4 loaves

Strawberry-Banana Cheesecake

I love having dinner with our friends. We each take turns hosting and rotate between us what we bring so the cooking doesn't all fall onto the person that hosts. That  makes it a relaxing and enjoyable evening for all. My friend Irmi brought this delicious dessert and shared the recipe with us. A meal and good friends, I can't think of a more enjoyable way to spend an evening. If you are intimidated to host a dinner party because you don't have enough time to do it all, call your friends, let everyone bring something, sit back, relax and enjoy the evening.

Ingredients:

• 2 cups graham wafer crumbs (Chocolate Oreo crumbs are good too)
• 1//2 cup butter, melted
• 1- 8 oz package of cream cheese, room temperature
• 1/2 teaspoon vanilla
• 1/4 cup white sugar
• 2 Tablespoons + 31/2 cups cold milk, divided
• 2 cups whipped cream or cool whip
• 3 cups of strawberries, sliced (Fresh or frozen that has been drained well)
• 1 can crushed pineapple, drained and squeezed dry
• 2 bananas, sliced
• 2 boxes of Dr. Oetker's Strawberry Mousse
• 2 skor toffee chocolate bars, crushed

Directions:

1. Mix the graham wafer crumbs with the melted butter. 
2. Press the crumbs firmly into a 9x13 pan.
3. Refrigerate until the filling is made. 
4. Combine the cream cheese, sugar, 2 tablespoons of milk, and vanilla with a mixer. Beat until light and fluffy.
5. Fold in 1 cup of  whipped cream, and combine well. 
6. Pour over the crumbs and spread to fill the pan.
7. Top the cream cheese layer with strawberries, bananas, pineapple.
8. Mix the the strawberry mousse with the remaining milk according to package directions. 
9. Spread over the fruit.
10. Top with remaining whipped cream and crushed chocolate bars. 
11. Chill the dessert for at least 4 hours or overnight.

Applesauce Spice Muffins

These muffins are not overly sweet. I sprinkled some sugar crystals on the top of these for the photograph but left the rest plain.

Ingredients:

• 1 cup butter softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups applesauce (I used unsweetened)
• 4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 cup chopped walnuts

1. Preheat oven to 350 degrees.
2. Cream butter and sugar.
3. Add eggs one at a time incorporating well and mix in vanilla.
4. Stir in the applesauce.
5. Combine flour, baking soda, salt and spices.
6. Stir into creamed mixture.
7. Fold walnuts in.
8. Fill greased or paper lined muffin cups 3/4 full. 
9. Bake at 350 degrees for 20-25 minutes.

Yield: About 30 small muffins.

Chicken Broccoli and Cheese Pockets

When I spotted this recipe for quick and simple chicken broccoli cheese pockets...I knew it would be a hit over here. What a perfect way to use leftover chicken (or turkey) and have a simple supper on the table in next to no time!  I'm sure it would be even better with dough made from scratch and fresh steamed veggies with cheese sauce...but today's post is about speed and convenience.

• 1-250 gr package Green Giant frozen chopped broccoli with cheese sauce 
• 1 1/2 cups finely chopped cooked chicken breast 
• 1 can (318 gr /12 oz) Pillsbury Grands Big & Flaky crescent dinner rolls
• 1/2 cup shredded sharp cheddar cheese 
• 1 egg
• 1 tablespoon water 

1. Cook broccoli and cheese according to package directions.  
2. Stir in chopped chicken.
3. Unroll the Pillsbury dough and cut down the center.  Press diagonal perforations in dough and cut each remaining piece in half to yield four rectangles. 
4. Place 1/2 cup of broccoli-chicken mixture on on half of each rectangle of dough.  
5. Top with about 2 tablespoons of shredded cheddar cheese.
6. Fold other half of dough rectangle over filling. 
7. With fork, seal edges. 
8. Gently transfer hand pies to parchment lined cookie sheet.
9. Beat egg with water until foamy. Brush tops of hand pies with egg wash.
10. Bake at 375°F about 15 minutes or until golden brown. 

 Yield: Four large pockets.
 

Serve with a green salad & enjoy!

Pineapple Sandwich Buns

These sandwich buns are delicious for ham and cheese sandwiches. They are fluffy and moist and the pineapple pairs well with the ham and cheese. I used cheddar cheese but Swiss cheese would be really good too.
*Today we are celebrating one of our mgcc girls birthday. Happy Birthday Judy!  Here's wishing you a wonderful day, full of fun times with family and friends. Hugs and blessings dear friend. I will bring pineapple buns with ham and cheese to the celebration..what are the rest of you bringing?

• 1/3 cup milk, warm
• 1/4 cup butter, melted
• 1/4 cup oil
• 2/3 cup crushed pineapple, not drained
• 1/2 cup brown sugar, lightly packed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey dijon mustard
• 2 eggs, well beaten
• 1 tablespoon yeast
• 4 1/4 cups flour

1. Stir together milk, butter, oil, pineapple, and sugar in a bowl. 
2. Whisk in salt, pepper, dijon mustard, and well beaten eggs.
3. Add 3 cups of flour and yeast,  Knead dough until smooth, adding more flour as needed. Dough should be slightly sticky.
4. Place dough in a greased bowl and let rise in a warm place until doubled in bulk.
5. Punch down, form buns, and place in a well greased 9" by 13" pan.
6. Let rise again until almost doubled in bulk.
7. Brush buns with an egg wash. (whisk an egg and 2 tablespoons water)
8. Bake in 350º oven for 25 minutes, until tops are golden brown.
9. Brush tops with melted butter if desired. 
10. Yield: 12 buns

Saturday in Bev's Kitchen - Vaspa (Vesper)

While I was growing up we had Vaspa (low German) or Vesper (high German) for at least one evening meal each weekend.
Our mom would bake fresh zwiebach most Saturdays and they would be the star attraction at either Saturday or Sunday's evening meal (Vaspa).

If it was just our family around the table, the zwiebach were served with sliced cheese and various home made jams and jellies.

If company was present Mom would add some sort of cold meat - either cold Cutletten or Kotletten, sliced baked ham or farmer sausage and always, several kinds of pickles.
Sometimes she would make a Jello salad and/or a potato salad as well.

Dessert always consisted of a variety of Platz, bars and cookies.
 Mary Emma Showalter, writes in the "Mennonite Community Cookbook" that no good Mennonite hostess considered a meal for company to be complete unless there were
 "7 sweets and 7 sours" on the table served in pretty dishes.

  

My husband remembers his youth group gathering on Sunday nights at one home for Vaspa, and then moving on to the next home and to the next until the supply of zwiebach was exhausted.

 Vaspa  is still served in our homes now although I don't think as often as in years past.

Recently I served Vaspa as we celebrated my husband's birthday with our care group. 

There were no complaints!
The zwiebach were devoured and there wasn't a speck of Jello left!
At the end of the meal when everyone was finished their meal, the host or hostess would bless their guests at the end of the meal by saying
"Gesegnete Mahlzeit"
Literally translated it means "Blessed Mealtime" but for us as children it meant
"You can leave the table now!"

If you haven't served "Vaspa" before, try it sometime.
It is a simple meal that is easily prepared ahead of time.
Vaspa includes the following:

Buns (Zwiebach are the traditional choice!)
 (you can pick up fresh soft buns at your local supermarket or bakery
 if you'd rather not bake your own.)
butter and various kinds of jam or jelly
sliced cheeses
cold meat
(ham, farmer sausage and Cutletten would be the traditional choice)
Jello salad
raw vegetables and dip
pickles

Platz (traditional)
cake, cookies or bars

coffee and tea
 and, in days past, "Prips" or Postum"
Does anyone remember that?

Enjoy!

Flashback Friday Apricot Cheese Coffee Cake (yeast dough)

It's Friday already! I looked back over the years of recipes I've posted here and thought I'd 'flashback' to a recipe post I did in 2009. I had originally baked this for a coffee time with some girl friends where we were celebrating some birthdays...Bev's being one of them.

This was originally a bread machine recipe, but I've made the yeast dough in the bread machine and also using the traditional method of mixing and kneading the dough by hand. Both have the same outcome....but using the bread machine allows you the luxury of the machine doing all the work of kneading and a warm place for the dough to have it's first rise.

Dough:

• 3/4 cup warm milk
• 1 egg, slightly beaten
• 2 tbsp butter, melted
• 3 cups flour
• 3/4 tsp salt
• 2 tbsp grated orange zest
• 1 tbsp fast rising yeast (instant) if mixing by hand, OR if making the dough in the bread machine used 1 1/2 tsp bread machine yeast

Filling:

• 4 oz spreadable (soft) cream cheese
• 1 1/2 tbsp flour
• 1/3 cup apricot jam (or substitute with your favourite kind of jam)
• 1 egg, beaten, to brush over the whole yeast bread before baking

1. If using a bread machine to mix dough, add all the dough ingredients in order given to bread machine. Select dough cycle. Once complete (approx 2 hours) remove dough, cover and let rest on lightly floured counter for 10 minutes. If using the tradition hand knead method, stir together warm milk, egg and melted butter. In a larger bowl stir together dry ingredients and zest, using instant yeast (rather than the bread machine yeast). Stir in milk mixture and then knead to a soft but not sticky dough. Cover with a cotton towel and set in a warm place to rise for approximately 1 hour. Once risen punch down lightly. 
2. Using a 9 1/2 inch spring form pan remove the ring and spray base and ring with a non stick spray. On a lightly floured surface roll dough into a 15 inch circle. Lift dough and slide the base of the spring form pan under, centering it under the rolled out circle of dough. 
3. Mix together the cream cheese and flour and spread onto the dough covering the area that is sitting on the base of the pan. Spread the jam on top of the cheese mixture.
4. Using a sharp knife make cuts 1 inch apart around dough stopping when you get to the edge of the pan base where the filling mixture starts. Twist pairs of dough strips together. Bring up to centre over the filling. Secure the greased outer ring of the spring form pan to the pan bottom. 
5. Cover with a tea towel and let rise in a warm place (I use my oven with the light on) for 45 minutes. After rise, just before baking, brush top of cake with beaten egg. Bake at 375 for 35-40 minutes. (or convection oven at 360º for 33-40 minutes) Cover with foil after 20 minutes if becoming too brown. Allow to rest in pan for 10 minutes so the filling sets and then remove to cooling rack. To ice and serve slide off base of spring form pan onto cake plate. Drizzle generously with the following icing once cake is warm or completely cooled. 

Icing

• 3 tbsp cream cheese, room temperature
• 1 tbsp butter, room temperature
• 2 tbsp orange juice
• 1 1/4 cup powdered sugar

1. Beat together until smooth and runs thick but evenly from a spoon. Drape icing over cake. 

Banana Buttermilk Bran Muffins

Banana muffins are a classic...and seem to be everyone's favorite.  Mixing up a batch of banana muffins is also a great way to use those overripe bananas sitting on your counter.  The bran adds a bit of a nutty flavour and is a healthier option.  The raisins are easily changed up to chocolate chips or blueberries. 
 

• 1 cup hot buttermilk
• 1 cup All-bran cereal
• 1 cup pureed bananas (about  3 bananas)
• 2/3 cup brown sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup raisins (or mini chocolate chips or blueberries)

1. Prepare muffin pan by spraying with oil and line with paper or parchment liners.
2. Heat buttermilk in microwave until hot  (about  1 1/2 minutes). *
3. Stir in the All-bran cereal and set aside for a few minutes.
4. Puree bananas.
5. Combine bran mixture and pureed bananas in a large mixing bowl.
6. Stir in brown sugar.
7. Add eggs, vanilla and oil and blend well.
8. Mix together flour, baking powder, baking soda, cinnamon and salt.  Add to banana mixture and stir gently to make a soft batter.
9. Fold in raisins or chocolate chips.
10. Divide batter equally into 12 large muffin cups.
11. Bake at 375 ° F for 22-25 minutes, or until toothpick inserted in center comes out clean.

Yield: 12 large muffins.

*The buttermilk will separate as it is heated...and that's fine.

 

One Pot Chicken Curry Casserole

I really don't mind admitting that I love one pot dishes. It saves on the cooking and cleaning time. Serve this up with a fresh salad and you have a well rounded meal in no time at all. 

• 1 tablespoon olive oil
• 1 chopped onion
• 4 cloves garlic
• 1 teaspoon fennel seeds
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1/2 - 1 teaspoon chili flakes
• 1 tablespoon curry powder
• 1 tablespoon grated ginger
• 1 28 oz can tomatoes
• 2 cups rice
• 4 cups chicken broth
• 6 chicken breasts cut into strips or cubes
• 1 head cauliflower broken in flowerettes
• 1 lime
• mango chutney optional

1. Saute onion and garlic in olive oil.
2. When onions are softened, add all the spices. Cook for 30-60 seconds.
3. Add the raw rice, tomatoes and chicken broth. Bring to a boil.
4. Add the raw chicken.
5. Cook on medium or medium low for 20 minutes.
6. The last 8 minutes, add broken cauliflower to the top of the pan. Close the lid and continue to cook until cauliflower is done.
7. Serve with fresh lime and mango chutney.

Mushroom and Provolone Pattie Melts

If you love mushrooms....keep reading, then go to the grocery store for a few fresh ingredients and make this simply delicious tasting cheesy pattie melt. If you have non mushroom lovers at the table just make them a grill cheese...everyone will be happy. 

• 1 unsliced round sour dough loaf (this loaf is enough for 4 generous sized sandwiches)
• butter for bread
• 1 package sliced provolone cheese, 10-12 large rounds)
• 2 tbsp butter, for sauteing mushrooms
• 2 pounds mushrooms...or more they cook down when sauteed

1. Slice bread into thick slices. ( I like to use my electric knife for this size loaf) You should get 8 slices and then the two small crust ends.
2. Butter one side of each slice of bread as for a grilled cheese.
3. Melt second amount of butter in a non stick fry pan. Slice mushrooms and add to butter. Saute until soft and nicely browned, making sure there is some moisture in them. (Don't over saute and dry them out)
4. Place one bread on grill heated to medium. Cover well with provolone, then top generously with sauteed mushrooms, topped with another layer of provolone.
5. Place the top bread over and butter it. Cook until the provolone is well melted and bread is well grilled, flip and grill the other side. 

Zwieback

It's Flashback Friday and I am re-posting my Zwieback recipe that was first published here in December of 2008.  If you are longing for the buns you once enjoyed at Grandma's table, why not try baking your own?

Zwieback (the Mennonite bun) are double-decker yeast rolls, that were traditionally served at every festive occasion, from Sunday afternoon Faspa to weddings and funerals. My mother-in-law made the best zwieback that were tiny, perfectly formed, melt-in-your-mouth morsels. According to her, the secret was using REAL butter.  In our home, these were known as 'Grandma buns'.

Zwieback

• 1 cup warm water
• 2 teaspoons sugar
• 3 Tablespoons traditional yeast
• 1 1/2 cups butter
• 2 Tablespoons salt
• 1/4 cup sugar
• 2 cups warm potato water*
• 4 cups scalded milk
• 14 cups flour (about)

 *I add 1/2 cup instant potato flakes to the water to make 'potato water'.

1. Pour hot milk and potato water over butter, salt and sugar in large bowl. Let cool 5-10 minutes.
2. Prepare yeast by dissolving 2 tsp. sugar in 1 cup water and adding yeast.
3. Add 6 cups flour to the milk/butter mixture and beat well.
4. Continue adding flour and mix until the dough pulls away from the sides of the bowl. Dough will be very soft.
5. Knead about five minutes more.
6. Cover and let rise until double in bulk.
7. Form the buns. Bottom bun is about the size of a large walnut...top bun is smaller. Place smaller ball on top of larger one...and push down through centre of both balls with knuckle of index finger to prevent buns from falling over during baking.
8. Let rise until light.
9. Bake at 375 degrees for about 20 minutes.

Note: Now that is the original recipe, but since I mix all my breads in the Bosch machine...it is much simpler for me than it was in ages past!

I let the machine do all the kneading...and add the instant yeast* directly to the mixer with the flour.  When the kneading is done...I just leave it right in the mixer bowl to rise. About 15 minutes later, the dough is ready to be formed into buns...lots of them!

*Instant yeast has fine granules that don't need dissolving and is sometimes called bread machine yeast.  It is made by Fermipan, Instaferm, Fleischmann's and others.  This yeast can be used interchangeably with active dry yeast. Measure out the same amount of yeast and skip the water-activation step.


Yield: About 8 dozen buns