Cranberry Scones - Gluten Free

These scones are soft and moist on the inside and crispy on the edges with great flavor!
Your own favorite dried fruit can be substituted for the dried cranberries.

Ingredients

• 2 rounded tbsp. cottage cheese
• 1 egg
• enough milk to made one cup
• 1/4 butter
• 1 tsp lemon juice
• 3/4 cup german pancake mix (recipe found here - scroll down for the mix recipe )
• 1/4 Arrowroot starch
• 1 tbsp baking powder
• 1 tsp. xanthan gum
• 3/4 cup sweetened dried cranberries

Method

1. Mix together dry ingredients and set aside.
2. Put egg and cottage cheese into measuring cup and fill with milk to measure 1 cup.
3. Put into blender and mix until smooth.
4. Cut butter into flour mix
5. Add liquid to flour and mix together lightly.
6. Drop by tbsp onto baking sheet .
7. Bake for 20 minutes at 375' .. or until golden brown.

It's Friday and all is Well

To all our friends. .

Just wanted to let you know that everything is fine with us.

Blogger on the other hand had some major issues the past 24 hours and we were not able to access our blog to prepare the recipe for today.

It seems that all the comments on Anneliese's beautiful Baked Alaska have been removed by blogger.

Please scroll down to her recipe and have a taste of something beautiful before you leave.

Everything should be back up and running for tomorrow.

In the meantime. ..

we wish you a wonderful Friday. .

the weekend is here. .

the sun is shining. .

and  the flowers are blooming.

All for now. .

with love,

Lovella

Baked Alaska

I love the fun in this dessert! Who would have thought that you can put ice cream in the oven? The trick is to make sure the ice cream is totally sealed with the meringue. This is better than an ice cream cake.

Ingredients:

Base (sponge cake):
3 eggs
6 Tbsp sugar
6 Tbsp flour
3 Tbsp baking cocoa

Filling:
6 cups ice cream - double chocolate almond or any favorite

Meringue:
3 - 4 egg whites
1/2 cup sugar

Method:

1. Preheat oven to 425 F. Grease 8 inch round pan. Line with wax paper (use bottom of pan to make template and cut out) and grease again. If you use a Springform, only grease well, you do not need to line.
2. Beat eggs and sugar until thick and pale.
3. Sift the flour and cocoa together and carefully fold into eggs.
4. Pour into prepared pan and bake for 8-10 minutes, or until springy to touch. Turn out on wire rack and peel back wax paper, if using. Cool.
5. Meanwhile, allow ice cream to soften in fridge.
6. Beat the egg whites until soft peaks form. Gradually beat in the sugar and continue beating until thick and glossy . . . peaks form when lifting beaters.
7. Place the cake in a pie plate to serve like pie or on a baking sheet on parchment paper, so you can transfer it to a serving plate later.
8. Pile ice cream in a dome shape on top of cake.
9. Spread the meringue over the ice cream, making sure it is completely enclosed. Swirl and dab with back of spoon for design. At this point, freeze the cake until just before serving.
10. Return to 425 F oven for 7 minutes, until meringue is just golden. Serve immediately.

Persian Kotlety

One of our favorites growing up were Kotlety. We used to call them Russian hamburgers. A recipe for a more Russian version of these is in our cookbook but I wanted to share this recipe that has a Persian twist.
Ingredients:
1 lb. of ground meat
1 cup grated onion
1 egg
1 slice bread soaked in milk
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp. garlic salt
1/2 tsp. oregano
1-2 cups fine bread crumbs or Panko breadcrumbs
2 tbsp. butter and 2 tbsp. olive oil for sauteing the patties
Put first 9 ingredients in a bowl and mix well. Form patties with this mixture. You can choose round or oval. Roll the patties in bread crumbs and saute them in butter and olive oil flipping half way through the cooking process till they are cooked through. Serve with your favorite sides. I used panko this time instead of fine bread crumbs and I liked the result.

I served them with my mother’s rice and a salad but the cutlet would pair nicely with potatoes in any form. My mother always formed the patties in this oval shape. These are also great cold in a sandwich form.

Potato Salad ~ crowd size

Picnic season is upon us...and what's a picnic without a potato salad?  The crowd-size version of this salad is a recipe we used often at church functions in years gone by...where we prepared potato salad for 300.  The recipe given here serves 50...though it can easily be doubled to serve 100.  If you are planning a slightly smaller picnic...I've included the recipe to serve 10.  Enjoy!

Crowd Size Potato Salad ~  serves 50

• 15 pounds potatoes...peeled, cooked and cubed
• 4 dozen hard-boiled eggs, peeled and chopped
• 4 cups diced celery
• 2 cups green onions, finely chopped
• 8 cups Miracle Whip salad dressing
• 1/3 cup prepared mustard
• 3 tablespoons salt
• 1 1/2 teaspoons pepper
• 1/2 cup vinegar

Potato Salad ~ serves 10

• 7-8 cups potatoes, peeled, cooked and cubed
  
• 10 hard-boiled eggs, peeled and chopped
  
• 1/2 cup celery, finely chopped
• 1/3 cup green onions, finely chopped
• 1 1/2 cups Miracle Whip salad dressing
• 1 tablespoon prepared mustard
• 1/2 Tablespoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon vinegar

1. Combine potatoes, eggs, celery and green onions in large mixing bowl.
2. Mix remaining ingredients together well and pour over potato mixture...stirring until combined.
3. Cover and chill until serving.

Berry Apple Crisp Bar for a Crowd

If you still have berries in the freezer from last summer and have a crowd to feed. ..this is a great and very tasty option for a dessert.  Apples are a great addition to the berries as they add a mellow flavour to the mix.

This crisp serves up almost like a fruit bar.  Using some of the crumbs for a base helps to ease in serving the dessert evenly and makes a chewy base with a crispy topping.

• 15 cups frozen mixed berries (blueberries, blackberries and raspberries)
• 6 large apples peeled, cored and sliced
• 3 cups white sugar
• 1/4 cup cornstarch
• 6 cups old fashioned oatmeal
• 2  cups brown sugar
• 1 1/2 cup flour
• 1 1/2 cup butter 
• 2 cups chopped walnuts

1. Mix together the frozen berries  and apples in a large saucepan or a large microwaveable bowl.  Warm the berries until they are thawed and begin to release their juices.
2. In a mixing bowl, combine the sugar and cornstarch. 
3. Add to the berry/apple mix.  Heat until the cornstarch begins to clear.  Set aside.
4. In a large bowl, combine the oatmeal, sugar and flour.
5. Cut the butter in with a pastry blender or use your hands until coarse crumbs form and the butter is well distributed.
6. Add the walnuts.
7. In a large rectangular non stick roaster or regular roasting pan that has been sprayed with cooking spray, scatter 3 cups of the crumbs to cover the bottom.  
8. Spoon the berry/apple mixture evenly over the crumbs.
9. Sprinkle the remaining crumbs to cover the berry mixture.
10. Bake in a 350 oven about 1 1/2 hours.  The edges should be bubbling up berries and the crumbs should we golden brown and crisp. Before declaring it done, take a small spoon from the center and dig into the berries to make sure they are bubbly and the cornstarch has cleared.
11. Serve warm or rewarm at 300 for 15 minutes before serving. 
12. Cut into 30 pieces. Use a egg lifter to remove squares. Serve with ice cream.
13. Refrigerate the leftovers. Since it will set once it chills you can serve the leftovers like a bar.  

Speaking of crowds. . we'd  love to see you at the Book Launch Party at House of James tonight.  We've been enjoying book signing this last weekend meeting  so many of you already and would love the opportunity to meet more of you.  We'll sign your book and serve up some samples from the book.  To see what we've been up to. ..scroll down the page to read our personal blogs.

Bread for the Journey

Her children rise up and call her blessed!

Proverbs 31:28

As I read about the virtuous woman in Proverbs 31, it is my mother that comes to mind. For her, beauty was not about outward appearances...but came from within. She was generous, kind and hospitable. She worked tirelessly from morning until night...with a strength that never seemed to fade. Everyone was welcome in her home...there was always room for one more at the table. She was a wonderful homemaker...and skilled with her hands. She sewed, knit and crocheted for all of us...and turned out needlepoint pictures that were works of art. She spent her life giving...with hardly a thought for herself. Even in the last few hours of her life, she reminded us that she had prepared a lot of food...we should be sure to cook the cabbage rolls and the pies that were in the freezer. Always thinking of others...always giving to us...and sometimes with hardly a word of thanks in return!

She left us far too soon...and with little warning. In July 2000 she was diagnosed with pancreatic cancer...and three weeks later she was gone.  There have been so many moments since then that I would have loved to share with her. I wish I could thank her today for all she meant to me.  If you have words of blessing for your mom...share them with her while you still can!

We here at MGCC are a group of ten women...only four who still have a mother that can be honoured in person today.  The rest of us pay tribute to our moms by sharing the memories.  Here's a few wonderful words about our mothers on this Mother's Day...

My mother is probably the most unselfish person I have known and, adding to that, she is trustworthy, honest and faithful. There are women who are more concerned about charm and beauty, which is fleeting, but she is to be praised for fearing the Lord.  ~Anneliese

My mother loved to cook and bake, nothing made her happier than having the family home for meals. She loved people and had a great sense of humour..I miss you Mom.  ~ Betty

My mother worked hard at allowing her 2 girls to be who they were called to be.  She only ever praised my homemaking skills even though they left much to be desired at times.  She supported my sister and I in all our activities. She was as quick to admit her faults and ask for forgiveness as she was to forgive when we hurt her. She was wasn't afraid to try something new and was a bundle of energy. She also exemplified hospitality and knew how to make each guest feel very special.  I miss her so much.  ~ Bev

I am one of the four that is blessed to still have their mother.  I am so thankful for her generous gift of hospitality and her tender heart toward God.  In spite of her own health being compromised she still carries on in the kitchen blessing others as she can.  Thank you for your true example to us mom, we love you. ~ Char

My mother taught me by example that it is worthwhile to make sacrifices for your family. She worked hard to feed and clothe us with very few resources. To this day her greatest example is her love, respect and loyalty to my father.~Ellen

I am thankful to still have my mother - at 87 she is still in good health and active. I do not remember my Mom ever being idle.  She was a hard worker and nothing that could be done today was left for tomorrow.   The huge vegetable garden she planted every year always yielded a bumper harvest.   Meal times were important and the family was always together around the table.  She has lived her life focused on her family - their needs always came before her own -  and I know how much she loves her children, grandchildren and great grandchildren. ~ Julie

I am thankful for the  many character qualities my mom modeled for me. As her own family grew when the four of her children married and the grand kids came along, it was her desire to allow everyone to be who they were and to accept each of us for who we were. She was not a woman who sought attention for herself, but thought of others and showed grace and love in relationships. Today I thank my Heavenly Father for my mom, who I look forward to celebrating life with again one day in heaven.  ~Kathy

My mom let me get my hands in the dough when I was still little and she got a kick out of serving my odd shaped buns to company ..declaring them just fine. She valued teaching me to have an obedient and sensitive heart to Jesus and made me feel loved and cherished. If I love my children unconditionally ..it is because I learned from her example. I am thankful for my mom who is waiting for me at home. ..her heavenly home.  ~Lovella

When I think of my mother, I think of her as someone who loved unconditionally and extended a heart of grace.  She had a heart to share her life with others and more than that, she wanted to listen to others and offer them hope and encouragement.  A cup of coffee was always offered to her guests or family in a very simplistic way, but filled with hospitality.   She was always there for me.   I miss her dearly. ~ Marg

And so today we honour these ten godly women who are our mothers.   We could each have written a lovely tribute to our moms-in-law today as well.  How blessed we all have been to have such wonderful women in our lives!

To all of you who are mothers...I wish you a very Happy Mother's Day!  And be sure to 'rise up and bless' the special mothers in your life. 

Happy Mother's Day!

Ganache Torte

We have a book signing at Winks today between 9 and 2:30 . .

and Lepp Farm Market between 11 and 4. 

We'll be taking turns at the two places so that you can come buy your book for Mother's Day.

For more information please check the book information page by clicking on the link on your right.

There is also a book launch Party at House of James on Monday evening at 7 pm. 

Hope to see you all there!

All of you  :)

My girlfriend gave me this recipe years ago and I had it posted on my personal blog and now was asked by another friend where that recipe was and so I'm posting it here . .

so we all know where it is.

It is naturally Gluten free and smooth and easy to make for your Mother's Day dessert.



• 3 cups whole pecans
• 1 cup white sugar
• 1/3 cup melted butter

1. Put the pecans and sugar into a food processor and pulse until the pecans are ground into crumbs.  Add the melted butter and pulse several times to combine.
2. Pour the crumbs into a large spring form pan or more preferably a tart pan with a removable bottom.
3. Press the crumbs to the sides up 1/2 inch and on the bottom.
4. Put the pan on a cookie sheet and Bake at 325 for 30 minutes or until the crust is lightly browned.

• 3/4 pound good quality chocolate chopped
• 1 3/4 cup heavy cream
• 1 egg yolk

1. Put the chopped chocolate and the cream into a large microwave safe bowl. Heat on low and stir every minute until it is melted.
2. Stir until silky smooth.
3. Add a bit of warm chocolate to a beaten egg yolk in a small bowl ..add a little more until you have a total of 1 cup of warm chocolate and egg.  Add this back to the full amount of chocolate and continue to stir on low heat  on low heat for about one minute until it takes on a slightly custardy consistency.
4. Pour into the crust and refrigerate.

• 1/4 cup butter
• 1/2 cup sugar
• 1/2 cup heavy cream

1. In a small saucepan heat over medium heat the butter and the sugar, stirring constantly.
2. Continue to stir until it turns a caramel color.
3. Remove from heat and stir in the cream.  Keep stirring until it is nice and smooth.  If it doesn't turn smooth, put it back on the heat but only just to warm it again. .keep stirring.
4. Let cool and serve over the ganache torte.

Carne Asada Marinade

Today is Cinco de Mayo so I wanted to share a Mexican recipe with you.

Carne Asada (or Pollo Asada)

This is a great marinade for steak. You can use it for chicken, too, Pollo Asada. Use skirt steak or flap meat, but any thin cut steak would work. This recipe is for up to 4 pounds of meat. Plan ahead because the meat will need to marinate for several hours. You can use 4 pounds of chicken breast meat also.

The dry seasoning combination in this recipe also is great for Chili.

1 - Lime juiced
1 - Lemon juiced
1/2 Cup - Orange Juice
2 Tablespoons Chili Powder
1-l/2 Tablespoons Dried Oregano leaves
2 Tablespoons Ground Cumin
5 Cloves of Garlic chopped
1/2 Cup Red Wine Vinegar
4 Tablespoons Olive oil
1 teaspoon Salt
1/2 Bunch Cilantro, chopped (not stems)

1. Combine all ingredients in a bowl and whisk together then pour the marinade into a 1-gallon ziploc bag.
   
2. Add meat, seal and massage marinade into meat. If you don't have a ziploc bag you can put the marinade in a shallow baking dish and add the meat and massage the marinade into the meat and cover with plastic wrap.
   
3. Marinate in bag for up to 24 hours, turning and massaging frequently. 4-6 hours for beef and 2-4 hours for chicken would work fine, also.
4. Grill to medium rare for beef and of course for chicken till it is cooked thoroughly. It wasn't grilling weather when we made this so I just cooked it under the broiler for about 8 minutes on each side. It was well done. For rarer meat adjust the cooking time.
   
5. Serve whole portions with rice and beans, sliced, or diced for tacos or burritos!

Oat Bran Date Chip Cookies

Chopped dates and chocolate chips pair well together

for a coffee break treat.

Ingredients:

• 2/3 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tbsp water
• 1 cup flour
• 1 cup oat bran
• 1/2 cup rice krispies
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup finely chopped dates (or raisins)
• 1/2 cup chocolate chips

Method:

1. Cream butter. Add sugar, egg, water and beat well.
2. Add flour, oat bran, baking soda and baking powder. Beat until incorporated with butter mixture.
3. Add rice krispies, chocolate chips and dates.
4. Bake at 350º for 9-11 minutes. Remove to cooling rack immediately. Yields 2 dozen.

Quick Pizza on Naan

Naan bread is a type of flat, leavened Indian bread. I'd like to try making it on our grill sometime, but since it's readily available in our area, I buy it ready-made and like to have it on hand, either in the freezer or fridge... to make quick individual pizzas.

Ingredients for four:

• 1 pkg naan bread (4 servings)
• 1/2 cup spaghetti or pizza sauce
• 12 thin slices smoked sandwich ham or turkey, coarsely chopped
• 2 cups grated mozzarella and cheddar cheese
• dried basil
• dried oregano

Method:

1. Spread bread lightly with your favorite sauce. ( I usually have a started jar of spaghetti sauce in the fridge)
2. Top with chopped ham and/or turkey slices and cheese.
3. Sprinkle with dried herbs.
4. Bake at 400 F about 5-10 minutes, until cheese bubbles.

Dill and Cheese Bread/Buns

Friday is often soup day around here and I like serving different breads along with the soup. This dill and cheese bread is a nice change, if you like the flavor of dill. If you do not have a blender, don't worry. I don't think I would use a blender next time, I like to see the cheese and onions in my buns.

In a blender combine the following:

• 1/2 cup of very warm water
• 1 cup of creamed cottage cheese
• 2 tablespoons dried onion flakes
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg
• 2 tablespoons dill (I used 1 tbsp. dried)
• 1 tablespoon oil

Mix together in a bowl:

• 2 cups of flour
• 1/3 cup of wheat or oat bran
• 1 tablespoon quick rise yeast

1. Stir the dry ingredients until mixed through
2. Pour the blender ingredients over the dry ingredients
3. Knead for a few minutes adding a bit of flour at a time so the dough is not to sticky, about 1/4 cup in total is what I needed.
4. Put the dough in a greased bowl and let rise til double.
5. Make into buns or place it all into a greased casserole dish for a loaf of bread.
6. Again let rise until double, about an hour.
7. Bake in a 350 degree oven for 40 minutes for the loaf and 18-20 minutes for the buns.

Bread for the Journey

I fought back unexpected tears as I stepped over the threshhold of this home.  One sees photos of people living in shacks or one may even pass them by when travelling, but to actually step into one, is something I've never really thought about.

Our daughter, with her family, lives in Indonesia where they serve with a non-profit organization. When we went to visit them recently, she took me to this home (their neighbors) to take some things for the new baby. In this shack lives a woman, her daughter, about 6 teenagers/young adults and now a newborn baby. They told my daughter that their home (another island  - where they come from) is many days away by ship. To have them understand how far Canada is, she told them that it is about 2 months away by ship! They were shocked.

In reflecting about this my daughter wrote, "Really, that's not very far ... when I think about where Jesus came from. He left perfection, absolute beauty, endless love, holiness, streets of gold ... and came to sin, filth, hate, brokenness and walked these dirt roads with sandalled feet. How far He came."

I've been thinking about this. We just celebrated Easter and the fact that Jesus came from heaven to walk on this earth and die for our sins, so that we can live in the home He is preparing for us.  How far am I willing to go to let others know of the hope they can have? God is no respecter of people. He loves us all. No matter what mess we live in, He invites us to come to His banquet table. 

"Here I am! I stand at the door and knock. If anyone hears my voice and opens the door, I will come in and eat with him and he with me." Revelations 3:20

Jesus paid the price.



Strawberry Rhubarb Jam

The rhubarb harvest in our area is just beginning.  The first crop from my garden went into jam this week...and we enjoyed it on fresh biscuits before it had a chance to cool off. 

• 5 cups chopped rhubarb
• 3 1/2 cups sugar
• 1/4 cup orange or apple juice
• 1 small package strawberry flavored gelatin

1. Combine chopped rhubarb, sugar and juice. 
2. Stir well and allow to sit for about an hour.
3. Bring to a boil over medium heat....and continue to boil for 12 minutes, stirring continually. 
4. Remove from heat and stir in gelatin.
5. Pour into sterile jars and refrigerate.  (Can also be frozen).

Enjoy...

Chocolate Biscuit Cake for Prince William

Have you been up all night watching the wedding of Prince William and Kate?

Wasn't she a beautiful bride and he a handsome prince?

We simply can't let this day go by without posting a cake in their honor.

When I heard that he had chosen Chocolate Biscuit Cake for the grooms cake I googled it and saw that it was hardly a recipe at all.  I regularly make ganache to frost cakes and this cake is essentially broken cookies added to melted ganache.

It's been  well known that Queen Elizabeth made sure that this cake was served for tea when Prince William would come to the palace.

It's a no bake cake with just a handful of ingredients.  You can tweak this however you like and be sure that it is nearly impossible to ruin.  I used  a combination of little bricks of dark and milk chocolate and 3/4 of a large package of Digestive biscuits.  It seems that if you open the package before you plan to make it. ..your package might not be full when you make your cake.  That happened to me so I added in some Breton Original crackers and it tastes terrific.  The cake can be made a day or two ahead, just wrap well with plastic wrap once it is firmly chilled.  Here is how I made my cake.



• 1/2 cup unsalted butter
• 1 cup whipping cream (33 % milk fat)
• 1 pound chocolate. .half dark and half milk
• 2 tbsp. cane syrup ( If not available you could use corn syrup)
• 1 egg
• 1 large packet  (500 gm)  or 2 7.5 ounce packages digestive biscuits. . .or 3/4 package and some Breton's.  (The exact amount is not a huge deal. . .if you want it more biscuity then add more biscuits and if you want more solid chocolate  ..add less.  Simple. If you can't find digestive biscuits where you live, just substitue any plan tea biscuit.

1. Line a 9 inch Spring form pan with parchment paper. .and then use one long strip to line the side once the pan is closed.  It will be loose in there but will quickly be pushed to the sides once you pour in your cake batter.
2. Melt the butter over low heat, add the whipping cream and chopped chocolate and stir until melted.  If you are worried about scorching the chocolate, do it over a double boiler but do not allow the chocolate to get wet. .it will seize on you and you'll have a mess.  Alternately, heat it in the microwave and stir every minute until it is melted.
3. Add the cane syrup and stir well.
4. In a small bowl, beat the egg with a fork, add a small amount of melted chocolate into the egg and beat ..add a bit more chocolate to adjust the egg to heat.  Repeat this two more times so that your egg does not turn to scrambled egg.  Pour the egg and chocolate back into the chocolate and continue to stir over the heat one more minute.  The mixture should start to thicken slightly when the egg cooks.  If you are heating the chocolate in the microwave,  remove every 20 seconds and stir for an additional cooking time of 1 minute.
5. Put the digestive biscuits in a large zip loc bad ..squeezing out the air.  Crust to almond sized chunks.  Some pieces will turn to crumbs. .this is okay.
6. Stir the digestive biscuits into the melted chocolate mixture.
7. Pour into the prepared pan and chill until solid.
8. Remove from pan and set on a cooling rack which is on a piece of waxed paper.
9. Remove from pan, flip over to have the bottom at the top and pour ganache over, chill  and serve with whipped cream.

Melted Ganache

• 1 cup whipping cream
• enough chocolate chips to just come to the top of the cream.

1. Simply warm your cream until bubbles begin to form.
2. Dump in the chocolate chips. ..just enough so you can see them poking through the cream.
3. Stir until silky smooth.
4. Pour over the cake and smooth over sides.  Chill.

May Prince William and his bride Kate have a long and loving relationship.

God save the Queen!

Hired Hand Macaroni Casserole

Although I'm sure most of you make some kind of hamburger macaroni casserole,

this recipe originates with my MIL and comes with a story.

When Dad and Mom Klassen needed more outdoor help than their 2 boys could provide,

they often hired a man from Greendale. He had little education but knew how to work hard and kept my husband and his brother to task. He had a large heart and worked willingly even when he could not expect payment so he was sometimes taken advantage of because of this.

He had an equally large appetite but almost no teeth. Mom met these challenges by making this casserole in copious quantities when he came to work. I've added a few spices to the original version but otherwise it's the same as Mom K made it.

In our family this casserole bears his name but I've renamed it for this blog.

Whatever it's called it is popular with kids of all ages.

• 3 cups macaroni
• 1 lb. hamburger
• 1 medium onion, chopped
• 1/2 cup chopped red pepper
• 1/2 cup chopped green pepper
• salt and pepper
• 2 teaspoons basil
• 1 teaspoon oregano
• 1 213 ml tin tomato sauce
• 1 234 ml tin tomato soup - undiluted
• 1/2 cup ketchup or bottled chili sauce
• 1 tablespoon Worcestershire sauce
• 2 cups grated cheese - cheddar and/or mozzarella

1. Cook macaroni in salted boiling water. drain.
2. While macaroni is cooking,brown hamburger in a fry pan, draining excess fat and place in large casserole dish (or 2 smaller ones). Add salt and pepper to taste and set aside
3. Add onions and peppers to the pan and sautè until wilted. Add to casserole.
4. Add soup, sauce and ketchup, basil and oregano and mix well with hamburger and vegetables.
5. Top with grated cheese (be generous)
6. Bake at 350º for 1/2 and hour or until casserole bubbles.
7. Serve with a green salad.

Note: If you like, you can make this in 2 casseroles, eat one now and freeze the other for a night when you don't have time to cook.

Lemon Chicken Stir-fry

We loved this chicken stir fry and the sauce has a surprising ingredient. Pair it up with cooked rice or noodles and you have yourself a quick and wonderful meal.

Ingredients:

• 3 boneless chicken breasts, cut in strips
• 2 tablespoons oil
• 2 cups sugar snap peas, trimmed
• 1 cup of red peppers, cut in strips
• 1 mango, peeled and cut in chunks..if you don't have a mango just omit, it will still be good
• 1 small package lemon jelly powder
• 1 tablespoon cornstarch
• 1/2 cup water
• 2 tablespoons Asian Sesame Dressing
• 1 garlic clove, minced
• 1/4 teaspoon salt

1. Heat oil in a large pan on medium high heat. Add the chicken strips and cook until thoroughly cooked, stirring occasionally.
2. Add the sugar snap peas and peppers, stir and cook for 2 minutes or until preferred tenderness.
3. Mix together cornstarch, jelly powder, water, dressing, garlic and salt and whisk till jelly powder is dissolved.
4. Add to pan with the chicken, peas and peppers and cook till sauce thickens. Stir in mango chunks. 
5. Serve hot on cooked rice or noodles. 
6. Yields: 4 to 5 servings  

Eggs A la Goldenrod

For those of us who made Seerney Paska this is a great recipe for using up all those egg whites. The basic white sauce can be kind of bland for some who like some zip in their food so I added some prepared mustard to the sauce along with some chives. The chives give the dish some added color.

Eggs a la Goldenrod

Ingredients:

2 Tablespoons butter
2 Tablespoons flour
2 Cups milk
1/2 teaspoon salt
A pinch of white pepper (you can substitute black pepper if you’d like)
2 Tablespoons snipped chives
A Tablespoon or more of prepared mustard according to taste. We enjoyed the country mustard with horseradish added.
8 hard boiled eggs.
4 slices of toasted bread cut into triangles.

Method:

Peel the hard boiled eggs and separate the yolk from the white. Slice the egg whites into bite size portions. Press the yolks through a sieve and set aside. Melt the butter in a heavy bottomed saucepan over low heat. Add the flour and blend well. Add the salt and the pepper. After approx. 4 minutes of cooking over low heat add the 2 cups of milk and turn up the heat to medium. Stir constantly until the milk begins to thicken. Whisk in the mustard. Add the chives and the eggs whites and heat through.

Toast the bread and cut each piece into 4 triangles or whatever shape you’d like. Place bread on a plate and scoop a good portion of the prepared white sauce mixture over the bread. Garnish with the egg yolk that was pressed through a sieve.

Note: In retrospect I think this recipe would also work well with some cooked crumbled sausage or bacon added to the white sauce.

This recipe will make at least 4 generous servings.

Swiss Steak

I love meals that I can cook in my slow cooker, especially if I have a busy day, or plan for company or family coming for Sunday dinner after church.
This is a versatile dish that can easily made into more if you are cooking for a larger crowd.
I made this for 16 people and used about 1/2 lb. per person.
But to make for 6-8 servings start with-

• 3 lbs of round steak cut into pieces, the size of your palm.
• 1/2 cup of seasoned flour
• 2 large onions chopped
• 2 green or red peppers
• 1 can of tomato sauce 398 ml/ approximately 1 and 2/3 cups
• 1/2 of the can with water
• 1 tablespoon Worcestershire sauce
• Salt and Pepper to taste

1. Coat the round steak with the seasoned flour and brown in a bit of Olive Oil.
2. Place the browned steak in a casserole dish or Slow Cooker
3. Saute the onions and peppers until soft
4. Place on top of steak.
5. Pour over the tomato sauce, water and Worcestershire sauce
6. Cover and bake at 350 for 2 hours.
7. or on high in the slow cooker for 4 hours or Low for 8 hours
8. Serve with Mashed Potatoes Rice or Noodles, good with any of these, pick your favorite.

Bread For The Journey / High Hopes Part 2 ~ Easter Sunday~

Thank you for joining us this glorious day of celebration of Christs resurrection.
Did God fail......Here is the rest of the story. If you missed Part 1 just scroll down a bit.
A continuation from the book "Diapers, Pacifiers and other Holy things, written by Lorraine Pintus. lorrainepintus.com

We have an advantage over Mary. We know the end of her story. We understand how, even though it seemed impossible, God would fulfill His promises to her.
Knowing this, wouldn't you love to step back in time and comfort Mary at the foot of the cross? Wouldn't you love to put your arm around her and whisper, "Don't cry, Mary! It's going to be okay. No grave can hold your son. He will be king. God hasn't let you down. Be patient; you will see. God is about to surpass all you've ever dared to hope or dream!"
God has an advantage over you, too. He knows the end of your story. He already knows how you will get through the thing in front of you.
Can I put my arm around you and whisper something in your ear? "Don't despair! God will not fail you. He has a plan. Be patient; you will see. God intends to do something in you and through you that will surpass all you've ever dared to hope or dream."
Our God is mighty. Bigger than anything facing you. Trust Him. Trust in His high hopes for you. He says, "For I am going to do something in your days that you would not believe, even if you were told" (Hab. 1:5).

"With man this is impossible, but with God all things are possible."
Matthew 19:26

HAPPY EASTER

Lemon Poppyseed Bundt Cake

This cake has been a spring favorite at our home for many years.  Quick and easy...moist and yummy...you can't go wrong!

• 1 lemon cake mix (510 gr / 18 1/4 oz)
• 1 package instant lemon pudding (99gr / 3.4 oz)
  4 eggs
• 1/2 cup oil
• 1 cup warm water
• 1/4 cup poppy seeds
• 1/2 cup icing (confectioner's) sugar
• juice of one lemon

1. In large bowl, combine cake mix and pudding mix.
2. Add the water, eggs and oil...and mix for about 30 seconds on low speed.
3. Stir in poppy seeds...and mix well.
4. Pour into a greased bundt pan.
5. Bake at 350°F for about 50 minutes, or until inserted toothpick comes out clean. (These can also be baked in 6-8 mini-bundts for about 30 minutes.)
6. Remove from pans and drizzle with glaze while still warm.
7. For the glaze...combine icing sugar with lemon juice, adding more icing sugar if necessary to get right consistency.

Glaze option: Beat together 1/2 cup cream cheese, 1 cup icing sugar and the juice of 1 lemon.

If you are needing a dessert for tomorrow...this recipe may be just the thing!

Bread For The Journey / High Hopes Part 1~ Good Friday~

1 Peter 1:18-19

For you know that God paid a ransom to save you from the empty life you inherited from your ancestors. And the ransom he paid was not mere gold or silver. It was the precious blood of Christ, the sinless, spotless Lamb of God.

If you join us regularly you will see that today's devotional is much longer than what we usually do. I want to share with you a devotional that comes from one of my all time favorite devotional books called, "Diapers, Pacifiers and other Holy Things" written by Lorraine Pintus. I give this book as baby gifts. It is a great book of encouragement to women of all ages, even though it was written with young moms in mind. Likely written out of her own life experiences as a young mother in hopes to encourage others. I love this devotional, please take the extra time to read it, it is so worth your while.
If you would like further information regarding Lorraine Pintus her books and speaking engagements here is her website;
lorrainepintus.com
This devotional is so fitting for this Easter weekend. I am overwhelmed with His personal sacrifice for me......

If ever a mother had high hopes for her son, it was Mary. When God arranges a miraculous conception, a birth heralded by angels, and visitation by royalty, something big is in the works.
As Jesus kicked within Mary's womb, She knew her child was destined for the greatest greatness. Set apart to lead a nation. Called to deliver God's own people.
Chosen for........a cross?
As Mary Gazed from the foot of a cross toward her beaten, dying son, what did she feel?
Anger? Of course! Her innocent son, humble and loving, hung on the nails of other people's sin. Righteousness suffered at the hands of the guilty. Good crucified while evil walked free. Such injustice was an outrage!
Agony? Certainly! Her heart broke over her own inability to comfort her firstborn during His hour of greatest need. She longed to wipe the blood from His feet, to put cold cloths on His swollen eyes and to gently clean the gouges in His back where the whip had slashed His skin. As His collapsing lungs gasped for air, her own breath became a curse to her, a reminder that while life flowed through her, it flowed out of her dying son.
But the emotion Mary felt most strongly, the emotion that pulled her to her knees and ripped through her soul, was despair. Cruel, hateful despair that smashed her dreams, shattered her faith, and left her screaming in silent darkness, "Why"?
Why, God? Why did You allow this to happen to Your beloved? Why didn't You stop Pilate before he pronounced the sentence? You sent fire from heaven to save Elijah and consume the prophets of Baal. Couldn't You have done the same to save Your own Son?
Why, God? You told Isaiah to announce His coming. You sent an angel to proclaim He would be a king. You said He'd sit upon the throne of David, that He would reign forever, why did you promise these things of they were never to be?
Why did you give Him power to heal the sick? to scatter demons? to raise the dead? Why did You stir up a nation through Him only to let Him die?
When He was two years old, You snatched Him from the jaws of death, For what? For this? For a cross?
A picture flashed through Mary's mind. Three days earlier she had watched as the people lined the road at the Mount of Olives, joyfully praising God, waving palm branches as Jesus road into Jerusalem on a donkey.

"Hosanna!" they shouted. "Blessed is the king of Israel" (John 12:13).

Mary was certain, then that Jesus would come into His kingdom. But the people turned on Him. Shouts of "Hosanna" became cries of "Crucify Him!" Rather than Jesus leading the Jews, the Jews had led Him......to Golgotha. Instead of raising Him to a throne, they had lifted him on a cross.
"King of the Jews" mocked the sign above his head. Mary longed to rip it down, to throw it at the sneering crowd and scream "Look what you've done to my son!"
Instead, she slumped at the cross and wept. It was too late. Her son would die. Jesus would never be king. the people had lost their Savior.
God had failed.
Or had He?
Join us Easter Sunday for the rest of the story.
Permission granted by Lorraine Pintus to post this devotional.

Paska

Paska, Books, Lepps Farms...too much excitement for one week. By now most of us are back in our kitchens trying to prepare our last minute Easter Paska.
We all have our favorites and so we repeat them over and over, because our families love them. I'm sure by now, you've all tried Lovella's Paska Recipe, which is the recipe that united us women together. Thank-you Lovella for a wonderful tutorial.
But today, I will share with you our family's tried and true version, the one that my kids keep asking me me to bake, the one in the big pan that feeds the whole family.
What's most important is, that this keeps bringing traditions and families together.
I highly recommend that you check out Ellen's Paska Spread. I will be making this spread this year. When I tasted it, I realized that my grandmother had made it many years ago...but I could still savor the taste.
Remember, it's only Thursday, it' never to late to make Paska...Keep practicing.

• 1 cup milk (1/2 cup cream and 1/2 cup milk)
• 1/2 cup melted butter
• 1 cup water
• 3 Tbsp. yeast
• 1/4 tsp. salt
• 8 - 10 whole eggs
• 1 1/2 cups sugar
• 2 Tbsp. lemon zest
• 10 cups flour.

Kneading Machine Procedure

1. Heat milk just to a scalding level, then add butter which will melt in the milk.
2. Add 1 cup water to the milk mixture and by now this will have cooled down the hot milk.
3. In mixing bowl blend half of the flour with fast rising yeast, and add salt.
4. Add liquids and blend for 5 minutes on lowest setting.
5. Combine sugar and eggs and lemon zest into a mixing bowl and beat for several minutes.
6. Add remaining flour and add egg mixture into the kneading bowl, and knead at a high setting till the dough pulls away from the mixing bowl.
7. Dough texture should remain soft.
8. Let the dough rise in the mixing bowl till doubled in size. Cover with saran wrap and towel.
9. Meanwhile prepare your baking pans with cooking oil or parchment paper.
10. Shape your dough into preferred pans and let rise again for 1 hour or till doubled in size.
11. Bake at 325 degrees. Buns need 20 minutes, while loaves need about 35-40 minutes.
12. Ice with your favorite spread.

Here's my favorite Icing ~ And I love this one because you can make it ahead of time and keep it in the fridge up to three months. It's also excellent for cinnamon buns.

• 2 tablespoons cold water
• 41/2 tablespoons white sugar
• 2/3 cups shortening
• 1 egg
• 21/2 cup icing sugar
• 1 teaspoon vanilla

Dissolve white sugar in water. Shake or stir frequently. Set aside. Beat remaining ingredients to the consistency of whipped cream. Beat in sugar and water mixture. Store covered in refrigerator. Will keep up to 3 months.
Most of our family will slice the Paska and spread it on like butter. So take the extra spread along with you. And you must always add many colorful sprinkles.

Meanwhile, let's not loose the real message of Easter in Paska making, but rather focus on who Jesus is; the Crucifixion and the Resurrection.

Editorial announcement from Lovella .. .
Thank you for all the wonderful encouraging comments on yesterday's post.  Each comment brought us smiles and oh how we wished we could give away dozens of books. 

The winner is Sharina. . .and here is her comment.  .  Please email me with your address and we'll have a book sent out from the warehouse. . .lickety split.
So excited that your book is here! I would love a copy! This blog has been wonderful for this newlywed couple! A friend sent me the link as part of a wedding gift, and it has filled our table (and tummies!) many a time this past year! The best part was attempting a cabbage roll recipe and actually succeeding! I then told my husband that I had conquered the world. :D Thank you for inspiring us with yummy looking food and step-by-step, fail-proof directions!
Sharina

Mennonite Girls Can

The Books are being packed up at the warehouse and your orders should be in the mail in the next few days! 

Thank you Mennonite Publishing House!

To celebrate . .. .we'll be doing a random draw for a book today!

Tell us what you love about our blog and maybe even who you plan to give a book to.

Alright. . .scroll down to see Anneliese's beautiful Lavendar Cupcakes.

And the winner is.  .

The winner is Sharina. . .and here is her comment.  .  Please email me with your address and we'll have a book sent out from the warehouse. . .lickety split.
So excited that your book is here! I would love a copy! This blog has been wonderful for this newlywed couple! A friend sent me the link as part of a wedding gift, and it has filled our table (and tummies!) many a time this past year! The best part was attempting a cabbage roll recipe and actually succeeding! I then told my husband that I had conquered the world. :D Thank you for inspiring us with yummy looking food and step-by-step, fail-proof directions!
Sharina

Poppy Seed Lavender Cupcakes

These little cupcakes are a new recipe to me, given to me by Doreen and aneleganttea.com. I made these for a bridal shower recently, but I thought they would be nice to post for Easter. English Lavender is safe to use in cooking but should be used sparingly, so your food does not taste like perfume. One of the more popular things to do is to take a cup of sugar, throw in some lavender and seal it up. Use this sugar in any cake or cookie recipe you have for a subtle but amazing lavender taste. You can purchase lavender at orgnaic or natural food stores if you do not have access to home grown.

Ingredients: 

• 2 eggs
• ¾ cup sugar
• 1 tsp lemon zest
• ½ cup oil
• 1 1/4 cup flour
• ½ tsp soda
• ¼ tsp salt
• 1 tsp vanilla
• 1 Tbsp poppy seeds
• 1 Tbsp lavender
• ½ cup sour cream 

Method:

1. Beat eggs well. Beat in the sugar mixed with lemon zest, poppy seeds and lavender.
2. Stir in oil until well mixed and vanilla.
3. Mix dry ingredients. Then add alternately with sour cream to wet ingredients.
4. Scoop (using small melon baller size scoop) into prepared muffin tins.
5. Bake 13 min at 350 F. Yield: 36 mini cupcakes
6. Ice with cream cheese frosting. Sprinkle with colored sugar or sprinkles. 

Devilled Eggs

Devilled eggs are a wonderful addition to a buffet table, appetizer selection,

or served along with salads, cold cuts, buns and cheese.

Ingredients:

• 6 large eggs, hard boiled
• 1/3 cup mayonnaise
• 1/4 tsp prepared mustard
• 1/4 tsp salt
• 1/4 tsp white or black pepper
• 1 tbsp finely chopped chives or green onions

Method:

1. Hard boil eggs and peel.
2. When completely cooled, cut each egg in half.
3. Scoop yolk of eggs into a small bowl. Add remaining ingredients and mash together well with a fork.
4. Fill a pastry bag with filling and pipe into hollowed out egg white shells. Or, using a small spoon place little mounds into each shell. 
5. To add a nice touch, sprinkle with paprika, very finely chopped parsley, or more finely chopped chives or green onions. Refrigerate until ready to serve. Best served the day it is made. If you want to make them the day ahead, get everything ready, seal shells and yolk mixture in separate containers and fill the next day. 

Glorified Rice

There was a time when glorified rice was a favorite dish at our place...but I hadn't thought of it in years.  I believe my mother-in-law introduced me to this recipe...and it was often served as a salad to accompany a holiday meal.  I am always looking for gluten-free alternatives to serve our care group, and made glorified rice recently...served up in individual parfaits as a dessert.  Some had no idea what it might be...and another came back for seconds saying, "Now that is a blast from the past!"  Basically, it's a rice pudding.

• 2 cup cooked white rice (cold)
• 1 tin (14 oz / 398 ml) crushed pineapple, drained
• 1/4 cup sugar
• 1 cup mini-marshmallows
• 1 cup whipping cream
• 1 Tablespoon sugar
• 1 teaspoon vanilla

1. Mix rice, pineapple, sugar and marshmallows in a bowl.
2. Whip cream with additional sugar and vanilla until stiff.  
3. Fold into rice mixture.
4. Chill.
5. Garnish with fresh slices of pineapple or fresh strawberries.
6. Serves 6-8

Bread for the Journey

From Psalm 87 -- Think on THAT !

Glorious things are spoken of you, O City of God....

And of Zion it will be said,

This one and that one were born in her.

And the Most High Himself shall establish her.

The Lord will record, when he registers the people... "This one was born there!"

Selah

I dread turning on the morning news knowing I will only hear more 'bad' news.

Another disaster, another accident, another crime, rising gas prices, political unrest, fighting, war..... It is all so quickly depressing.

But then I read scripture passages like Psalm 87 where God speaks through the psalmist of something that gives Him great joy .. It is GOOD NEWS.

The word ending the psalm is 'Selah' which means "THINK on THAT!"

The Psalm is talking about the 'City of God' which Hebrews 12:22 indentifies as the heavenly city that is home to those that have been 'born again' because they put their faith in Jesus Christ .

But God's expressed joy in this psalm is not focused on the city.

Note the words... "This one.."

God looked down the corridors of time, His eyes searching for ONE among the multitudes and His finger joyfully pointed to YOU as He recorded your name and proclaimed to all..

"This one was born in her!"

"This one belongs to Me, to my City. This one is safe!"

In God's City there is no bad news... only personal promises that God will keep!

Selah ... Think on THAT !

Carrot Cream Cheese Whoopie Pies

If you enjoy carrot cake with cream cheese frosting, I think you will love this pretty little sandwich cookie that will fit perfectly with your Easter dessert menu.  If you think children will rather enjoy some butter icing between the layers. .go ahead and fill with the icing of your choice.

Make them ahead during the week and store them in the freezer.  Since they have a cream cheese filling, do not store them unrefrigerated.

The cookie is sweet but is balanced with the cream cheese filling.

• 1 1/4 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup creamed honey
• 1 large egg
• 1 tablespoon fresh lemon juice
• 3/4 cup finely grated carrots (about 2 medium)
• 1/2 cup solid packed dates (chopped very fine)
• 8 ounces cream cheese
• 3 tablespoons creamed honey
• 1 tablespoon fresh lemon juice

1. Whisk together flour, cinnamon, baking soda and salt in a bowl.
2. In a food processor or mixing bowl, combine butter, brown sugar and honey until creamed.
3. Add the egg, honey and lemon juice.  .pulse until creamed or mix with beaters.
4. Add the dry ingredients and the carrots and dates and pulse until just combined. .or mix with beaters.
5. Refrigerate batter for 1 hour.
6. Preheat oven to 350 convection or 375 regular bake.
7. Using a small ice cream scoop to keep the cookies even in size, drop 2 inches apart on a parchment paper lined cookie sheet.
8. Bake until browned.
9. Remove to a cooling rack.
10. Combine the cream cheese, the 3 tablespoons honey and the 1 tablespoon fresh lemon juice until creamy and smooth.  (using the food processor makes this a quick job)
11. Divide the cookies in half.  Put one teaspoon of cream cheese filling on a cookie and top with it's twin.
12. Sift some powdered sugar over all the cookies while they are still on the rack.
13. Freeze in a single layer and then store in a covered container in the freezer or overnight in the refrigerator.

Lime Jello Salad

Many years ago my sister in law gave me this delicious recipe that uses an interesting ingredient. You can use any flavor of jello, mandarin oranges instead of fruit cocktail added to orange jello is very nice too. I used to make this jello salad for Sunday lunch, especially when we had company joining us. It can be prepared the day before serving. This salad would be a wonderful addition to the Easter dinner menu.

• 1 cup hot water


• 1 small package lime jello


• 1/4 cup mayo


• 1 cup minature marshmallows


• 1 cup whipping cream, whipped (I sweetened it with 2 tbsp icing sugar)


• 1 small can of fruit cocktail, drained

1. Dissolve jello in hot water.


2. Whisk in mayo until blended, and chill in fridge till it resembles egg whites, I let it sit for 45 minutes.


3. Once chilled, fold in the whipped cream, marshmallows and fruit cocktail.


4. Refrigerate until serving time.