French Onion Soup

Individual French onion soup crocks are filled to the brim with a full bodied homemade beef broth and caramelized onions. Top with a thick slice of crusty french bread and cheese, and broil until the cheese melts and gets golden brown.

Ingredients for Broth:

• 2 pounds meaty beef soup bones
• 2 tbsp olive oil
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 onion
• 6 peppercorns
• salt
• 2 bay leaves
• 2 tsp thyme
• 5 springs fresh parsley
• 1 tsp Worcshetershire sauce
• 1 tsp Soya sauce
• 1/4 cup cooking sherry
• 8 cups water

Ingredients for caramelized onions:

• 5 cups thinly sliced Vadalia or yellow onions
• 4 tbsp butter
• 1 tbsp sugar

Ingredients for bread and cheese topping:

• 6 slices of thick french bread
• 6 thick slices Gruyere, Jarlsberg or Swiss cheese

Method for making broth:

1. Coarsely chop carrots, celery and onion.
2. Place beef bones and vegetable chunks on a shallow roasting pan. Drizzle with oil.
3. Roast in 450º oven for 30 minutes.
4. Put water and remaining ingredients in a large stock pot. Add the roasted bones and vegetables to the pot, scraping any brown bits from the roasting pan and adding to the pot.
5. Bring to a boil and then reduce to a simmer. Cover and simmer for 3-4 hours.
6. Line a large colander with cheesecloth. Place a large bowl underneath and carefully pour hot broth through. (I find that placing the bowl and colander in the sink is a safe way to pour the hot liquid)
7. If using immediately, scrape fat off the top. If using at a later date, chill broth. Once the broth has chilled the fat will rise to the top making it easy to skim off.

Method for caramelizing onions:

1. Over medium heat melt butter. Add sliced onions and sprinkle with sugar.
2. Stir until onions begin to sweat.
3. Turn heat to low and allow onions to cook down and caramelize stirring every 5 minutes. This precess will take approximately 45-50 minutes. The onions will become a deep golden brown.
4. Add caramelized onions to hot broth and simmer together for 30 minutes.
5. To serve, ladle soup into oven proof individual soup crocks.
6. Place french bread sliced onto a baking sheet and broil on both sides until toasted.
7. Place filled crocks onto baking sheet and float one slice of toasted bread on soup.
8. Top with generous slices of cheese.
9. Leaving oven rack at regular height turn oven to broil. Place baking sheet with filled crocks in oven to broil. Keeping an eye on it, broil until cheese it bubbly and golden .
10. Remove hot crocks onto plate with a serviette on it so that the plate does not crack from the heat of the crocks.

****If you don't have oven proof crocks, use soup bowl omitting the broiling step. For this method toast the bread with the cheese first and then just place a cheese toast onto each bowl of soup.*****

Chocolate Log Cake

This is a recipe that I found in the Mennonite Treasury, and to my delight, it was Gluten Free.
This chocolate sponge cake is light and airy. There is no flour, no added fat, low in sugar, and if you want you can use a low fat whipped topping in place of the whipped cream, which then makes it possible to enjoy two pieces....smile.

Cake:

• 4 eggs, separated
• 1/4 cup icing sugar
• 3 tbsp. cocoa powder
• 1 teaspoon vanilla

Filling:

• 1 1/2 cups of whipping cream whipped (save about 1/2 cup of the whipped cream for the outside of the cake).
• sweeten to taste.

1. Preheat oven to 350.
2. Lightly grease and line a 10x15 inch cookie sheet that has sides with wax paper, then lightly grease the top side of wax paper. (it will peel off easily after baking).
3. Beat the eggs whites till stiff peaks form.
4. Beat the egg yolks til light in color, slowly adding the sugar, cocoa, and vanilla, this takes about 10 minutes, you want it to be very light and more than double in volume, this is what gives the cake the light texture.
5. Combine the egg whites with the egg yolks by gently folding it in as to not reduce the volume.
6. Bake for about 12-15 minutes, cake is ready when it springs back and looses the shine.
7. Sift more icing sugar thickly on another piece of wax paper. A bit larger than the cake.
8. Cool cake for 5 minutes and then flip over cake onto the wax paper with the icing sugar.
9. Very carefully try to peel away the wax paper. Don't worry if cake cracks or tears a bit, the whipped cream covers it.
10. Roll up the cake and let it cool completely.
11. Unroll and fill with the whipped cream, saving about a generous half a cup for frosting the outside. I added 1 tablespoon of cocoa to that just for a variation.
12. Freeze the cake (optional) or serve cold from the fridge.

Chicken Stew

This is an easy hearty recipe that will warm you up this winter.
Chicken Stew
3-4 Tablespoons olive oil
3 stalks celery, cut into bite size pieces
2 carrots peeled, cut into bite size pieces
1 onion, chopped
Salt and freshly ground black pepper
2 (14-1/2 oz) cans chopped tomatoes, one with jalapeno, one plain.
1 (32 oz.) box of chicken broth
1/2 cup fresh basil leaves or 1 Tbsp. dried
2 Tbsp. tomato paste
1 bay leaf
1 teaspoon dried thyme leaves
1 whole chicken cut up in pieces
1 (15 oz.) can of kidney beans, drained and 1 (15 oz.) can garbanzo or white beans drained.
fresh sliced mushrooms (optional)
Heat the oil in a heavy 5-1/2 quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, thyme. Add the chicken pieces; press to submerge.

Bring the cooking liquid to simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans and garbanzo beans to the pot. Add the mushrooms here if you choose to. Simmer until the liquid has reduced into stew consistency, about 10 minutes.
Discard the skin and bones from the chicken. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with good crusty bread.

Enjoy!

Potato Puffs

This recipe for potato puffs is a delicious way to use up leftover mashed potatoes. Although these puffs taste amazing I do not make them frequently because they are deep fried.
Some like them dipped in ketchup but when I made them for our children they preferred to dip them in pancake syrup.

• 1/2 cup flour
• 1 1/2 teaspoons baking powder
• 1 cup mashed potatoes, moistened and seasoned
• 2 eggs

1. Whisk together flour and baking powder.
2. Add mashed potatoes and mix.
3. Stir in beaten eggs and mix well.
4. Drop by spoonfuls and deep fry until golden and crispy which takes a few minutes. To check if they are done insert a toothpick in the center of a puff and if it comes clean, the puffs are done.
5. Serves 4

Roasted Chicken Wraps

Wraps have become a popular alternative to sandwiches in coffee shops and restaurants. I enjoy the variety of ingredients that can be rolled up into a fun and delightful meal. For a quick dinner you can pick up a rotisserie chicken and have dinner on the table in no time. Experiment by adding cheese, chopped basil, or different dressings.

Ingredients:

• 1 hot roasted chicken
• 6 tomato basil or spinach tortilla wraps
• ranch dressing
• lettuce or spinach leaves
• 2 ripe avocados, peeled and sliced
• 1 fire roasted red pepper, coarsely chopped
• 3 oz / 100 ml sundried tomatoes packed in oil, patted dry and chopped

Method:

1. Warm tortillas, while you shred the chicken.
2. Spread center of each tortilla with dressing and lettuce or spinach.
3. Top with chicken, avocado, tomatoes and roasted pepper slices.
4. Fold in two sides and roll up, starting at unfolded side. Cut in half.

Raspberry Lemonade Punch

This is a refreshing punch that is not overly sweet. It's great in a pitcher or in a punch bowl for a large crowd.

For a pitcher full you'll need:

1- 12 ounce can of frozen pink lemonade
12 ounces of water
24 ounces of lemon-lime sparkling water
4 ounces frozen raspberries

Mix the frozen lemonade with the water before you add the sparkling water. Poor in the sparkling water slowly so you keep the fizz and mix in carefully. Add the raspberries and serve.

For a punch bowl triple the ingredients. When making this recipe for a punch bowl use 12 ounces of water to mix the frozen lemonade and then substitute ice for the rest of the water. Pour the sparkling water in slowly and add the 12 oz. bag of frozen raspberries. Enjoy!

For the sugared rim dip the glass rim upside in liquid and then rotate the rim in a bowl of coarse sugar.

Note: If you'd like the punch to be sweeter you can substitute regular lemon lime soda for some of the sparkling water.

Low Fat Whole Wheat Scones

On a rainy day not too long ago I called up a friend asking for a little help with something and also invited her to stay for lunch. Along with a good visit we enjoyed a fresh fruit bowl and yogurt along side these blueberry and orange zest infused scones.

Ingredients:

• 1 1/2 cups white flour
• 1/2 cup whole wheat flour
• 2 tbsp brown sugar
• 1/2 tsp baking soda
• 2 teaspoons baking powder
• 4 tbsp butter, cold
• 2/3 cup unsweetened apple sauce
• 2 tbsp orange or lemon zest
• 1/3 cup buttermilk
• 1/2 cup blueberries, fresh or frozen

Method:

1. Stir together all dry ingredients. Cut in cold butter until the butter is very small chunks.
2. Stir together the apple sauce, zest and butter milk. Pour over dry mixture and stir with a fork just until it all comes together. Do no over mix scones.
3. Using your hands, gently work the berries into the dough.
4. Place mounds of dough onto a parchment lined baking sheet. Bake at 375º for 12-15 minutes. Remove immediately to cooling rake. Best served warm. Add a dusting of powdered sugar for a finishing touch. Yields 8 large scones.

Strawberry Mousse Cheesecake

If you are looking for a scrumptious refrigerator dessert for that special occasion...you won't be disappointed with this one.

Crust

• 1 1/4 cups chocolate wafer crumbs 
• 1/4 cup butter, melted

 Combine melted butter and crumbs.  Press on bottom of 9-inch spring form pan.

Filling

• 3 oz. / 85 gr. package strawberry flavoured gelatin
• 1 envelope Knox unflavoured gelatin
• 1 cup boiling water
• 15 oz. (about 1 1/2 cups) frozen sliced strawberries
• 8 oz. / 250 grams cream cheese
• 2/3 cup icing (confectioner's) sugar
• 2 cups whipping cream
•  Chocolate hearts & strawberries for garnish

1. Mix gelatin powders together in a bowl.  Add boiling water and stir to dissolve.  Mix in partially thawed strawberries.  Chill until syrupy.
2. Beat cream cheese and icing sugar together until smooth. 
3. Whip cream until stiff.  Fold into cream cheese mixture.
4. Fold in thickened strawberry jello mixture.
5. Pour over prepared crust.
6. Chill for several hours before serving. 
7. Garnish with chocolate curls or hearts and fresh strawberries, if desired.

Serves 10-12.

Oatmeal Date Sandwich Cookies

This date cookie recipe is one of my Mom's and it is my absolute favorite. I noticed the other day that my container is nearly empty.  I keep them in the freezer and eat them while they are still slightly frozen.  You can't store them on the counter, they will get very soft and mushy. These are easy because they are just a roll in your palm cookie.

Oatmeal Date Sandwich Cookies

• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup butter
• 2 eggs
• 2 cups flour
• 1 1/4 cup oatmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup coconut

1. Cream together the butter and sugars.
2. Add the eggs and combine well.
3. Add all the dry ingredients and mix until combined.
4. Chill in the refrigerator an hour.  (make the date filling while the dough  chills)
5. Roll into small balls and flatten with a glass by about half the thickness.
6. Bake at 350 F for 10 minutes or until lightly browned.

Date Filling

1. Buy a 1 pound package of dates. .the kind that is a rectangular block.  They will be found by the raisins in the grocery store.
2. Chop them up and put them in a small saucepan.
3. Add  1/2 cup water and bring to a simmer.
4. Stir occasionally and simmer until the consistency of thick jam.
5. Let cool.

To sandwich the cookies put a small spoonful of date filling on the underside of one cookie and sandwich with the underside of another cookie.  Freeze in a container.

Soft Whole Wheat Bread

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There is nothing quite like walking into the house and catching the smell of fresh baked bread. This is one of my mom's bread recipes that I had not made in a long time. A friend gave me some Hovis bread pans from a bakery they used to own and I thought I would try them out. I still use my mom and my grandma's bread pans, but these attached smaller loaf sized pans worked like a charm.

Ingredients:

• 2 1/2 cups very warm water
• 1 tbsp lemon juice
• 3 tbsp liquid honey
• 2 tbsp oil
• 1 tsp salt
• 1 tbsp instant yeast
• 2 cups whole wheat flour
• 3 cups white flour

Method:

1. Put very warm water in a bowl or large measuring cup. Add lemon juice, honey, oil and salt. Stir well to combine.
2. In a large mixing bowl stir together both flours, and instant yeast.
3. Pour water mixture into flour and stir.
4. Knead dough at least 10 minutes. (see note below)
5. Cover dough with a clean tea towel and allow it to rise until double in bulk. About 45 minutes-1 hour.
6. Punch down the dough and form into loafs. Place in well greased bread pans. Let rise for 30-40minutes.
7. Bake at 350º for 30-40 minutes. Yields 3 regular sized loaves.

Note: When kneading dough for bread you may find you need a little more or a little less flour. I usually hold back 1/2 cup of the white flour to incorporate as I am kneading. I also like to have another teaspoon or two of oil to work into the dough as needed. This dough is very easy to work with. The secret is to knead it well...punch away at that dough until you see lots of tiny bubbles....then you can let it rise, and you can take a rest.

Crispy Twisters

This is not so much a recipe as it is an idea. It's kind of interesting that we were introduced to KFC Twisters while in Indonesia . . . maybe because we rarely pick up KFC while at home, but when you are in a foreign land, you are very happy to get something that tastes like home.

I get my breaded chicken strips (crispy tenders) at Neufeld Farms which is a local family run business where you can get many ready to go meal ideas. Having a bag of these in the freezer comes in very handy. Bake chicken of your choice according to instructions.

Heat soft tortillas on medium heat in Teflon pan (no oil), about a minute on each side or until golden spots appear.

Wash loose leaf lettuce or iceberg lettuce. If using iceberg lettuce, chop it up. Cut up a few ripe tomatoes. Get out dressing of choice. We like ranch or mayonnaise ... also some salsa if you like.

Spread warm tortilla with dressing, cover with lettuce, tomatoes and hot chicken. Wrap or roll up.

Serve with Caesar or spinach salad. These taste as good as the original at a fraction of the cost and still give the cook a break. (1 package of Crispy Tenders is enough for 10-12 twisters)

Rosemary Parmesan Potatoes

These potatoes are true comfort food. The recipe comes from my friend Lynda and although it's basically a scalloped potato dish, the seasonings and the cream elevate it to company fare.

Serves 8

• 1/4 cup butter
• 1/4 cup flour
• 2 cups light cream*
• salt and pepper to taste
• 1 large clove garlic minced
• 1 tablespoon fresh minced rosemary
• 1 cup grated parmesan cheese, divided


• 10-12 medium red potatoes, peeled and sliced thin

*you can use milk but the cream makes them very special

1. Melt butter in microwaveable bowl
2. Using a whisk, blend in flour
3. Gradually add cream, whisking until mixture is blended and smooth
4. Microwave on medium high for 2 minutes.
5. Stir well and return to microwave, cooking until sauce is thick, stirring every minute.
6. Add garlic, salt and pepper, rosemary and 1/4 cup of the Parmesan cheese, stirring well.
7. Place potatoes in a large bowl and pour sauce over them. Use a spatula to mix until all the potatoes are coated with sauce.
8. Pour mixture into a 9x13" pan and top with remaining parmesan cheese.
9. Bake uncovered at 350º for 50 minutes or until potatoes are tender.

Sombrero Pizza

Here's a pizza that gives you a fresh finish. After baking the sauce and meat topped crust, top it all with crisp lettuce strips, chopped tomatoes and cheese.

Dough Ingredients:

• 1 cup warm water
• 1 1/2 cup white flour
• 1/2 cup, plus 2 tbsp Semolina flour
• 1 package ( 1 tbsp) quick rise yeast
• 4 tsp olive oil
• 3/4 tsp salt
• 1 tbsp yellow cornmeal, for the pan.

Method:

This is a stir and rest dough. Add all the dry ingredients except for the cornmeal in a bowl. Add the water and oil. Stir well, and then gather together with your hands making sure all ingredients are well incorporated. Cover and allow to rest for an hour before baking. You can also pre make the dough, cover and place in the fridge for several days. When ready to use take out and let dough sit at room temperature for an hour before baking.

Pizza toppings:

• 3/4 pound lean ground beef
• 1/2 cup onion, finely chopped
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups head lettuce, shredded into long strips
• 2 tomatoes, chopped
• 2 cups shredded cheese, either Tex Mex, or a mixture of cheddar and Monterrey Jack
• 1 cup re fried beans
• 1/2 cup chunky salsa

Method:

1. Fry together meat and onions. Season with salt and pepper. Drain any excess drippings.
2. For the sauce stir together re fried beans and salsa. Set aside.
3. Prepare lettuce, tomatoes and cheese.
4. If using a pizza stone heat as directed. You can also use a regular pizza pan, but grease it well. Sprinkle stone or pan with cornmeal. Take dough, and on a lightly oiled counter press out to form the size of your pan. Lift and place on top of cornmeal. Press to form a crust as needed.
5. Spread re fried bean and salsa sauce over crust and top with meat and onion mixture. Sprinkle half of the cheese over the meat. Bake in 425º oven for 15-20 minutes.
6. Immediately top with lettuce, tomatoes and remaining cheese.

Oatmeal Chocolate Chip Cookies

Chewy, moist...and almost healthy with the addition of oatmeal...these cookies have been a family favorite for decades.  When my grandson comes to visit...we bake cookies...and these are usually his pick!

• 1 cup butter
• 1 1/2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 1/2 cups quick cooking oats
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups chocolate chips
• 1/2 cup chopped nuts, optional

1. Cream together butter and sugar until light and fluffy.
2. Beat in eggs and vanilla.
3. Add flour, oatmeal, soda and salt and mix until well blended.
4. Stir in chocolate chips (and nuts).
5. Drop dough in large mounds (ice-scream scoop works great) onto greased cookie sheet.
6. Flatten mounds slightly.
7. Bake at 350°F for 10-12 minutes.

Garlic Mashed Potatoes

Here's a simple way to add extra flavour to mashed potatoes.

They are a perfect accompaniment for meat loaf or roast beef.

Ingredients:

• 5-6 medium russet potatoes, peeled and cubed
• 3-4 garlic cloves, peeled
• 1 tsp salt
• 2 tbsp fresh parsley, chopped fine
• 1/4 cup butter
• 1/3 cup milk
• 2 tbsp cream cheese
• 2 tbsp sour cream

Method:

1. Boil potatoes together with garlic cloves, in salted water until fork tender. Drain.
2. Heat butter and milk until butter is melted.
3. Pour hot milk mixture over potatoes. Add parsley cream cheese and sour cream. Mash well. Serve immediately.

Shrimp Feta Pizza

A local restaurant makes this very tasty luncheon pizza. I've come up with this version to make at home.

For each individual pizza you will need:

• 1 - 6 inch pita bread
• 1-2 tablespoons prepared Pesto Sauce
• 1 tablespoon chopped red bell pepper
• 1/2 cup small shrimp
• about 1/2 cup crumbled feta cheese.

1. Spread pesto sauce over surface of each pita bread.
2. Sprinkle red pepper and shrimp over pesto.
3. Crumble feta cheese over the top.
4. Bake at 350º until hot and cheese begins to melt - about 10 minutes.
5. Sprinkle with a few shrimp and a little more feta and serve.

Jam Tart

Here is another way to use up jam, last time I used up strawberry jam in muffins, today it will be apricot jam in a tart.
I love the buttery taste and the crunchiness of the coarse sugar and cornmeal in this tart.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 large egg
• 1/2 teaspoon coconut extract..use whatever flavor you like with the jam you are using
• 1 1/4 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup cornmeal
• 1 cup jam
• coarse sugar for topping the tart

Method:

1. Mix butter and sugar till combined. Stir in the egg and coconut extract.
2. In another bowl whisk together the dry ingredients, except for the coarse sugar.
3. Add dry ingredients to the butter mixture just until it comes together, don't over mix.
4. Separate dough, form about 2/3 of it into a disk, wrap up and chill. Do the same with the remaining 1/3.
5. Once chilled, allow to warm slightly to room temperature. Then take the 2/3 disk and press the dough into a slightly greased 9" pan, patting it evenly onto the bottom and sides.
6. Spread jam over the dough. Roll out the remaining 1/3 of the dough using as little flour as possible and place on top of jam. I cut star shaped pieces but as you can see it kind of rises together and you can't really see the shapes.
7. Sprinkle top generously with coarse sugar.
8. Bake at 375º for 25 minutes.
9. Cool and serve..although I must add it was just as delicious served warm.

Roasted Pepper Soup

I've enjoyed making this flavorful sweet and spicy soup as an appetizer or lunch. You can make it vegetarian by using vegetable broth instead of chicken broth. I like it either way.

Ingredients:

• 4 sweet red peppers
• 3 sweet potatoes or yams
• 1 large onion
• 4 cloves garlic
• 4 Tbsp olive oil
• 2 Tbsp Italian herb seasoning (rosemary and basil mix)*
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 - 2 cups cold water
• 2 cups chicken broth

Method:

1. Cut peppers into into 1-inch strips. Peel and slice yams. Coarsely chop up onion.
2. Toss vegetables, peeled garlic, oil, Italian herbs, salt and pepper in large roasting pan.
3. Roast (covered)  in 400 F for 45 - 60 minutes. Until tender.
4. Stir 1 1/2 cups cold water into roasted vegetables to cool slightly, then blend in blender or food processor (in batches) to puree.
5. Pour into cooking pot. Add chicken broth and a bit more water, to desired consistency. Bring to boil and simmer 5 minutes.
6. Serve with sour cream. Serves 4-6

* I use Pampered Chef Rosemary Herb seasoning mix

German Pancakes - Gluten Free (crepes)

One thing I have really missed since I went on the Celiac diet was German Pancakes. I tried to make them a few times and they ended up in the garbage. If they don't taste 'right', (meaning the same as regular) I'd rather go without ! But the other day I tried again and achieved SUCCESS !!! My husband accused me of using wheat flour! When I served them to my family -- Celiacs and non - I got big smiles and thumbs up - I had to mix up more batter! Even if I say so myself , these ARE really good !!! ** Ingredients 4 eggs 1 cup whole milk 1/2 cup pancake mix (recipe following) (butter for frying) (NOTE - the above ingredients are in easily multiplied/divided amounts to suit the number of people to be served - the 4 egg amount will make 10 - 8"pancakes)

This batter does not like to stand - so mix only as much as you are going to use in one preparation - do not set any aside to use later.

1. Whisk eggs, milk, pancake mix together in a large measuring cup or bowl until perfectly smooth. The batter will be thin.


2. Using a heated frying pan, place a small dab of butter on the hot pan held off the element and tilt it to coat the bottom with the melting butter.


3. Still holding the frying pan off the element pour in just enough batter (a scant 1/4 cup) to coat the bottom of the pan, tilting the pan to let the batter spread. If it doesn't spead easily add a little more milk.


4. Placing pan back on the element let it cook until nicely browned, then slip a spatula under it and flip over to brown the other side. (these are easy to flip UNLESS you try to flip them too soon)


5. Remove pancake to a warmed plate (I place the plate on the warmer element on my stovetop)


6. Repeat from step 2 until batter is used up, stacking the pancakes on the plate.


7. Serve rolled up with sugar, pancake syrup, fruit syrup, fruit, whipped cream - as desired !

*****

Pancake Flour Mix

• 1/2 cup white bean flour


• 1 cup white corn flour


• 1/4 cup potato starch


• `1 tsp xanthan gum


• 1 1/2 tsp salt

Mix thoroughly and store in cool, dry place. (fridge is OK)

*****

Wurst Bubbat / Stir Bread with Smoked Sausage

As a child I was always happy when this was served along side a bowl of soup. The bonus is that this bread is just stirred, not kneaded. Ah soup and bread, the perfect comfort food on a cold winter's night.

• 1 package or 1 tablespoon of quick rise yeast
• 1 tablespoon sugar
  
• 1 egg
• 1 1/2 cups scalded milk, cooled to lukewarm
  
• 1 teaspoon salt
• 3 1/3 to 4 cups of four
• 1 double link farmer sausage or about 1 1/2 lbs of your favorite smoked sausage cut in to 16 pieces.

1. Combine all the dry ingredients including the dry yeast, with 3 cups of flour.
   
2. Add the beaten egg and milk.
3. Stir with a spoon adding enough flour to make a soft dough til it can barely be stirred anymore.
4. Pour into a greased 9x13 pan.
   
5. Add the 16 pieces of sausage to the top of the dough.
6. Let rise about 1 hour and bake in a 350 oven for 40-45 minutes.
7. Serve warm or cold.

White Chocolate Chip Craisin Cookies

This is a good cookie jar and lunch box cookie. It also works well for a gift giving idea. Using a clear glass container or jar, layer the dry ingredients along with the craisins and chocolate chips. Tie the recipe onto the jar with a ribbon and you have a sweet little gift ready to deliver to a friend. All they have to supply is the butter, eggs and vanilla, then add the jar of ingredients and bake themselves fresh cookies.

Ingredients:

• 2/3 cup butter, room temperature
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 1 1/2 cups quick oats
• 1 1/2 cups flour
• 1 cup craisins
• 1 cup white chocolate chips

Method:

1. Mix together butter, brown sugar and eggs until smooth.
2. Add remaining ingredients and mix.
3. Using 2 spoons place medium size mound onto cookie sheets.
4. Bake at 350 for 10-12. Allow to rest on pan for 1 minute and then remove to cooling racks.

Yields approximately 2 dozen cookies. This recipe can easily be doubled. Cookies freeze well.

Peanut Butter and Jam Muffins

Ever have those little bits of jams sitting in jars and you really would like to open up a different kind? I am just too frugal to throw that out. Here is the perfect way to use up those little bits. You can use any kind of jam, I used strawberry this time.

Ingredients:

• 1 cup whole wheat flour
• 3/4 cup white flour
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk, I used skim
• 1 egg
• 1/3 cup peanut butter
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• Jam

Method:

1. In a bowl whisk together dry ingredients.
2. In another bowl mix the rest of the ingredients except for the jam and add to the dry ingredients and mix just until moistened.
3. Spoon half of the mixture into a greased muffin pan.
4. Spoon 1 teaspoon jam into each muffin cup and spoon the remaining batter over the jam to cover.
5. Bake at 400º for 25 minutes.
6. Cool a few minutes in the pan, remove and cool completely on a cooling rack.
7. These muffins freeze well.

Yields: 12 muffins

Oops, a little jam ran out of that one!

Turkey Chili

Turkey Chili

This is a great healthy version of chili.

2 tbsp. olive oil
1 pound white meat ground turkey
1 onion chopped
2 stalks of celery chopped
2 cups chicken stock
2 cans 14.5 oz. diced tomatoes with green chilies.
1 can 15 oz.kidney beans (drained)
1 can 15 oz.black beans (drained)
2 zucchini chopped into bite size pieces
2 yellow squash chopped into bite size pieces
2 tbsp. chili powder
1 tsp. each of salt, cumin, and dried oregano leaves
1/2 tsp. garlic powder
1/4 tsp. cayenne
salt and pepper to taste

Heat olive oil in large pot, add onion and celery and saute till onion is translucent. Add turkey and season with salt and pepper and cook through. Add remaining ingredients. Bring to a boil and then lower the temperature to a simmer. Simmer till the vegetables are cooked through. Taste and add salt and pepper if needed.
Serve with corn bread.

Stuffed Boned Chicken

I want to call it de-boned, but apparently “boned” is the way to say it. My friend, Doreen invited me over last week to show me how to bone a chicken. Removing the rib cage from a chicken is not for the faint of heart and takes a bit of time, but all the work is done ahead and you may actually be able to put up your feet before dinner. I am posting Doreen’s recipe today and should really call it Almost Boneless Stuffed Chicken, since we left the bones in the wings. We each did two and I would suggest that once you are in the mess, you may as well. You can freeze both or cook one and freeze one.

Ingredients:

2 whole fresh chickens (3-5 lbs)

Seasoning:
1 Tbsp salt
1 ½ tsp ginger
1 Tbsp flour

Stuffing:
8 cups cubed bread crumbs
1 tsp salt
¼ tsp pepper
1 tsp dried sage
½ chopped onion
¼ cup diced celery (optional)
1/4 cup butter
1 cup chicken broth


Method:

1. Prepare stuffing by cooking onions (and celery) in butter until soft. Mix all ingredients and set aside to cool.
2. Remove rib cage and leg bones from chicken.
   Pictures and instructions are on my blog.
   There are a number of online videos you can check out as well. I have linked two:
   http://www.videojug.com/film/how-to-de-bone-a-chicken
   http://www.youtube.com/watch?v=Qe4qSPojwtw
3. Once you have boned the chicken, lay it skin down on a working surface. Sprinkle lightly with some of the seasoning (mixing the ingredients called for)
4. Beginning at tail end, sew up half way.
5. Stuff with filling and continue sewing, folding flap from around neck over to sew shut.
6. Rub outside of chicken with a little oil and the rest of the seasoning.
7. Lay, breast side down, in roasting pan. ( I like the old black, speckled pan)
8. Bake uncovered for 30 minutes at 375 F.
9. Cover, reduce heat to 325 F and bake another 1 - 1 ½ hours, depending on size of chicken. (1/2 hour per pound total) I added carrots in the last half hour, then snap peas and frozen cranberries for the last 10 minutes.
10. Remove from oven and place on serving platter. Cover and let sit 10 minutes. If you wish to serve it with gravy for mashed potatoes, mix 1 Tbsp flour and 1 cup water in a covered container and stir into drippings in pan, stirring and bringing it to a boil.
    
    
    Note: If you are preparing a chicken for a later day, freeze uncooked stuffed chicken immediately and later thaw in fridge overnight

Perfect Steamed Rice

Making perfect steamed rice without a rice cooker can be a challenge.  This rice sticks together and fluffs up wonderfully with a fork. 

• 1 cup long grain rice
• 1  1/2 cup water

1. Put the rice in a colandar and rinse it well.
2. Dump the rice in a saucepan and cover it with the water. 
3. Bring to a boil and cook over high heat.
4. Once little craters form on the surface of the rice, turn the heat to low and put the lid on.
5. Simmer rice about 15 - 20 minutes without lifting the lid.  This is when it will steam so do not peek for at least 15 minutes.  At the 15 minute mark lift the lid and check to see if any water is remaining.

If you want more rice. ..just add more rice and water using the same quantities.

Do not use butter or salt.  Add these after the rice is finished cooking and fluffed.

This will make 3 cups

I loved this additional hint from Kate today in comments. . . so I am adding it here. . .

Kate says  "Remember when the rice and water are boiling not to stir. There is no stirring until after the rice has steamed and then it's fluffing. I was taught to let the water reduce until it is under the surface of the rice and bubbles are still forming in the "craters" so about 75 percent of the water has been absorbed."

Thanks Kate.

For brown rice. .my favorite is calrose brown.  . .use the same method but for 1 cup of rice use 2 1/2 cup water.  This rice takes longer to cook so you will need more water to boil away until the point of covering. 

Lazy Napolean Torte

I had this dessert at my aunt's house many years ago, and was thrilled to know that it was made with unsalted soda crackers, I have also tasted this with social tea biscuits. I couldn't say if I prefer the tea biscuits over the soda crackers, they are both good. It is a very quick and super easy dessert to make and the bonus is it taste like Napoleon Torte with out the effort of making all the thin wafers by hand if you don't have time. When you are making dessert for a crowd it can easily be doubled and tripled. A single recipe makes a 9x9 pan. If you do not have any Dr. Oetker's custard where you live, I suppose any custard could work. I should of paid careful attention to how many soda crackers were used, but if you have a box, just layer til your done.
I think about 1 1/2 to 2 packages should do.

• unsalted soda crackers
• 2 eggs
• 1 cup sugar
• 3 cups milk
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 package of Dr. Oetker's Vanilla Pudding

1. Beat eggs with a wooden spoon, add the sugar mixed with the pudding mix and beat again.
2. Stir in the milk and cook over medium heat til the pudding thickens. It can also be done in the microwave.
   
3. Take off the heat and stir in the butter and vanilla.
4. Put a bit of pudding on the bottom of a 9x9 pan.
5. Now begin layering the crackers with the pudding using enough pudding to cover the crackers. It should give you about 6 or 7 layers.
6. Top the last layer off with some whipped cream or whipped topping.
   
7. Let sit in the refrigerator over night or several hours so the pudding soaks through the crackers and softens them.

Peppermint Cheesecake

Rhoda, my cheesecake lovin' sister gave this recipe to me.

It has just the right amount of peppermint, giving it a refreshingly cool taste.

This is a perfect make ahead dessert. Allowing it to sit for a day or two perfects the taste and texture.

Ingredients:

• 4-250 gram packages cream cheese, room temperature
• 1 cup sugar
• 1 1/2 tsp peppermint extract
• green food colouring, add 1 drop at a time until you get a 'minty' colour
• 1 cup liquid egg whites, found near the egg cooler in your grocery store
• 1/3 cup butter, melted
• 1 3/4 cups Oreo crumbs

Method:

1. Place crumbs in a lightly greased 12"spring form pan. Pour melted butter over crumbs and press onto the bottom of the pan forming your base crust. Set aside.
2. Beat together cream cheese and sugar.
3. Add peppermint and food colouring and mix until incorporated and you have a light 'minty' coloured mixture.
4. Add liquid egg whites and beat just until blended. Do not over beat.
5. Pour cream cheese mixture over crumbs. Bake at 350º for 40 minutes. Do not over bake.
6. Allow to cool in pan for 3 hours before removing. Stores well, covered in refrigerator.
7. When ready to serve decorate with whipped cream and mint wafers. Serves 10-12.

This cheesecake can easily be halved and baked in a smaller spring form. Freezes well.

Pineapple Rolls

These pineapple rolls are a wonderful addition to any brunch. They also are delicious cut in half, spread with butter and grilled!

Dough:

• 2 tablespoons instant yeast
• 2 cups scalded milk
• 1/2 cup sugar
• 2 eggs, room temperature
• 1/3 cup butter, melted
• 1 teaspoon salt
• 7 to 8 cups of flour

Filling:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup crushed pineapple, drained
• 1/2 cup pineapple juice, which you just drained from the can
• 1/3 cup sugar
• 1/4 teaspoon salt

Glaze:

• 1 1/2 cups icing(powdered) sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla

To make the dough:

1. Scald milk, add sugar, butter and salt. Cool to lukewarm and add eggs which have been whisked.
2. Mix in 4 cups of flour with the yeast. Stir in remaining flour one cup at a time to form a soft dough. Knead until smooth and elastic.
3. Cover and let rise until doubled for about 1 hour.

For filling:

1. Melt butter in saucepan, stir in flour till smooth.
2. Add the pineapple juice, crushed pineapple, suagr and salt.
3. Bring to boil and cook for over medium heat until thickened. Remove from heat and cool.

Preparing Rolls:

1. When dough has risen, punch down and turn onto a lightly floured surface. Roll into a 24"x 12" rectangle.
2. Spread filling within 1/2" of edges. Roll up jelly roll style, starting with long edge, pinch seam to seal.
3. Cut into 16 pieces. Place close together in two 9" by 13" greased baking pans.
4. Bake at 350º for 35 minutes or until golden. Remove from pans and cool.
5. While still warm drizzle with glaze.

Some of you have been asking about letting the pineapple rolls rise before baking. I don't but I'm sure it's okay if you do.

I will also add that you could stir in the flour a cup at a time. That way you don't use any more flour than necessary.

Tabbouleh Vegetable Side Dish

This is a wonderful healthy side dish that would go well with lamb or any meat you choose to serve it with.

Ingredients

• 1 cup bulghur wheat (substitute Quinoa for Gluten Free Version)
• 1 1/2 cups boiling water or chicken broth
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper
• 2 green zucchini chopped
• 2 yellow squash chopped
• 1/2 yellow onion diced

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
During this sitting time saute the zucchini, squash, and diced onions with a tablespoon of Olive oil till the zucchini and squash are softened.
Add the sauteed vegetables along with the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. It's nice served warm but is also good if it sits in the refrigerator for a few hours allowing the flavors to be enhanced.

Mushroom and Cream Dilly Chicken

Our church has pastorates which are smaller than our church but bigger than a care group.  We meet twice a month, mid week and when we get together we eat supper together to start our evening.  Most times it is a potluck and I thought it might be a good idea for us to start sharing some meal ideas for larger groups.

This Chicken in sauce is economical as far as a meat dish goes. 

• 4 kilograms / 8 pounds  boneless chicken thighs or chicken breasts
• 1 pound of frozen peeled large shrimp with tails on (optional)
• 4 - 6 cups of sliced mushrooms
• 1 48 ounce can mushroom soup
• 1/2 cup dry onion soup mix
• 1/4 cup lemon juice
• 1/4 cup freeze dried dill weed
• 1 tablespoon chopped parsley (optional)
• 1/2 cup sherry or chicken stock

1. Arrange the chicken thighs or breasts in the bottom of a large roasting pan.
2. Sprinkle the sliced mushrooms over the chicken
3. Combine the remaining ingredients and pour over the chicken.  Cover.
4. Bake in a 350 oven for 2 hours. Add the frozen shrimp and continue to bake an additional hour uncovered.
5. Sprinkle with chopped parsley for garnish (optional)

Note about cooking time.  I know this sounds like a very long time to bake the dish but it takes a long time just to get the sauce to a simmering point.  The chicken is not browned before putting the dish together so do not try to adjust the time.  If you break this recipe into half or even less.  ..adjust the cooking time.  If I was making enough for one family, I would still bake the dish at least one hour. . .and maybe even 1.5 hours.

This chicken served over hot rice or pasta or mashed potatoes with a salad and rolls  will serve 30 - 35 people. 

Chicken and Rice Casserole

Left overs are being used up at our house this week. We are eating a little less and adding a few more salads to our meals.

Ingredients:

• 4 cups cooked rice
• 2 tbsp butter
• 1/2 cup each, onion, celery, red pepper, carrots, chopped fine
• 1 can cream of mushroom soup
• 1 cup chicken stock
• 2 cups left over chicken or turkey

Method:

1. Melt butter. Saute vegetables until crispy tender.
2. Add soup and stock. Stir to combine and simmer for another 10 minutes.
3. Stir in cooked rice and meat. Transfer mixture to a lightly greased casserole dish and bake at 350º for 40 minutes. Serves 4.

Cherry / Raspberry Coffee Cake

There's nothing not to like about this coffee cake/dessert! You can change up the fruit to your liking. Its easy to make . . . a combination between a Platz and a cobbler. Another recipe from my mom.

Ingredients:

• 2 ¼ cup flour
• ¾ cup sugar
• 1 tsp baking powder
• 1 tsp soda
• ¾ tsp salt
• ¾ cup butter
• 2 eggs
• 1 cup buttermilk
• 1 tsp vanilla
• 1 can cherry pie filling
• 1 - 6oz pkg raspberries (frozen)
  
  Crumb Topping
  
• ¾ cup sugar
• ½ cup flour
• ¼ cup butter
  

Method:

1. Grease 9X12 or 10 inch round spring form pan. If you want to be able to lift out rectangular shaped cake, line pan with parchment paper.
2. Mix dry ingredients and cut in butter with pastry blender, till crumbly.
3. In a separate small bowl, beat eggs with fork, stir in buttermilk and vanilla.
4. Add wet ingredients to dry ingredients, stirring to moisten.
5. Divide batter, spreading just over half of it (about 2/3) into greased pan.
6. Spread with cherries and then raspberries. (frozen raspberries are easy to crumble by hand)
7. Using a teaspoon, dot the rest of the batter over the fruit.
8. Make crumb topping, using pastry blender, and sprinkle over cake.
9. Bake at 350 F for 45 - 50 minutes.
10. Serve plain, with whipped cream or ice cream.
    

for the visual learner - click to enlarge

Cranberry Molasses Dessert

This is a wonderful winter dessert with a warm sauce.

Mix Together:
1 egg beaten
1/2 cup dark molasses
1/2 cup sugar
1/2 cup hot water
1-1/2 cup flour
1/2 teaspoon salt
2 teaspoons Baking Soda
1-1/2 cups whole cranberries (frozen okay)

After you've mixed these ingredients well pour into a lightly greased 9x9 baking dish. You can double the recipe and use a 9x11 pan. Bake for 35 minutes in a 350 degree oven.
This can be made a day ahead of serving.

Just before serving prepare the sauce:

Mix together:
1 cup sugar
1/2 cup butter melted
1/2 cup cream

Bring these ingredients to a boil. Cut cake into serving portions and pour enough sauce over each cake portion to cover. Serve immediately. The sauce is a very important part of this recipe because the cake is tart and the sauce brings a wonderful balance between tart and sweet. Enjoy.

Chicken Ala King

These little bread cups filled with left over turkey or chicken bathed in a flavourful sauce brings me back to my mom's kitchen. Back in the day when there was still regular Sunday evening church services my parents would often invite a group of their friends or new comers over for a light lunch after the service. During the afternoon mom would put our her best dishes and get things ready. Chicken Ala King is one of the things she would serve. along with veggies and dip, pickles and of course something sweet.

Ingredients:

• 2 tbsp butter
• 1/4 cup onion, diced
• 1/4 cup celery, thinly diced
• 1 tbsp flour
• 3/4 cup chicken stock
• 1/2 cup cream (or milk)
• 1/2 tin cream of mushroom soup
• 2 cups chicken or turkey, diced
• 1 cup frozen peas
• 8 slices sandwich bread, crusts removed

Method:

1. Melt butter. Add onions and celery, and saute until translucent.
2. Sprinkle with flour and stir to absorb butter.
3. Add chicken stock, cream and soup. Stir well and let simmer 5 minutes.
4. Add meat and peas. Simmer another 15 minutes.
5. While the sauce is simmering, cut crusts off bread and press slices into muffin tin forming little bread cups.
6. Toast in 400º oven for 8-19 minutes. When toasted, remove to plate and fill with sauce. Serve immediately. Yields 4 servings.