Hot Fudge Cake

This recipe comes from Bronwen E. It's one of my favorite desserts.

Ingredients:

1 chocolate cake mix
1 can cherry pie filling
2 eggs

Mix above ingredients (don't add what the box says to add) and bake in 9 X 13 pan, about 30 min. Serve with ice cream and hot fudge sauce.

Fudge sauce:

1 cup sugar
3/4 cup baking cocoa, sifted
3/4 cup cream or evaporated milk
½ cup corn syrup
¼ tsp salt
2 Tbsp margarine (optional)

Cook in small pot (stirring) over medium heat until it boils. Boil 2 min. Add 1 tsp vanilla and margarine. We like it served quite warm. Keep in fridge and reheat when needed.

Bread for the Journey

Psalm 19: 8 “The commands of the LORD are radiant, giving light to the eyes.”

1 Corinthians 13:12 “For now we see through a glass darkly but then face to face. Now I know in part but then I shall know even as also I am known.”

Light and vision have been recurring subjects of conversation in our house lately.
My husband had a cataract removed from first one eye and then a month later, the other. I had the procedure done several years ago and understand as he speaks of the changes this is making in how he sees.

In cataract surgery, the doctor removes the clouded lens from your eye and replaces it with a soft plastic lens. The new lens is usually a corrective one as well so that your vision is improved.

During the month between having the left eye and right eye done you can’t help but compare what you see with each eye. From seeing things as an indistinct blur, to seeing sharply; from seeing things with a subdued and yellowed cast, to seeing bright clear colours; the difference between the “good” eye and the “bad” is remarkable.

The Bible tells us that the commands of the Lord are radiant, giving light to the eyes. When we obey His commands, His will is made clear to us, illuminating our daily walk.

And, as it says in 1 Corinthians; our limited and often flawed perceptions here on earth will be clear and vibrant when we see Christ face to face. What we see as negative experiences while we are going through them will be shown as blessings when seen through His perfect lens.

May we "see" things as He does - clear, illuminating and true.

Pavlova

This is a favourite dessert at our house.

I first had it in Australia where they consider it to be their National dessert.

I believe New Zealand also lays claim to Pavlova so

you could say it is a "Down Under" favourite.

It was first made to tempt the famous ballerina Anna Pavlova - hence its name.

Pavlova is best made the night before you plan to serve it so that

it has all night to cool in the oven

• 3 egg whites at room temperature (I use large eggs)
• 1/3 cup sugar (1st amount)
• 2/3 cup sugar (2nd amount)
• 2 tsp. cornstarch
• 1/2 tsp. vanilla
• 1 tsp. vinegar

• 250 litre carton whipping cream
• 2 Tbsp. icing sugar
• 1/2 tsp. vanilla
• fruit of your choice. Fresh berries are great, as are fresh or canned peaches, nectarines, pineapple, kiwi or a combination.

1. Beat egg whites until stiff peaks begin to form.
2. Add 1st amount of sugar, a few tablespoons at a time, beating very well between additions. I was told to check that the sugar had dissolved before adding the next amount. You can check by tasting a bit of the meringue to see if there are any grains of still sugar intact. This can take a long time so I don't always beat it that long.
3. Beat in vanilla and vinegar.
4. Mix cornstarch with the 2nd amount of sugar and continue to add sugar in small amounts beating well in between each addition until meringue is very thick and most of the sugar is dissolved.
5. Cut a round of parchment paper to fit a pizza pan. You can sprinkle the pan with a bit of water before putting the parchment down so it sticks to the pan. Alternately you can use foil which is lightly buttered.
6. Pile the meringue on to the parchment in a circle about the size of a dinner plate. Using a spatula or spoon, push the meringue to the outside edges and indent the centre so it is lower than the sides.
7. Place in centre of a 300º F oven and bake for 1 hour.
8. After one hour, turn oven off. DO NOT OPEN OVEN DOOR until it is completely cold. (I usually bake my pavlova just before going to bed and leave it in the cold oven overnight.)
9. Whip cream with icing sugar and vanilla until soft peaks form.
10. Pile the whipped cream into the centre indentation of your pavlova. (You can do this a couple of hours ahead or right before serving.
11. Top with cut up fruit or arrange fruit slices in a circular design. Do not put the fruit on until just before serving or the meringue will soften.
12. Cut into wedges to serve.
    

Steak Bake Casserole

I often enjoyed this casserole at my mom-in-law's table...many years ago. I made it recently...for old times sake...and it's still every bit as good.

Ingredients:

• 1 1/2 lbs. round or chuck steak, cut into 1/2" strips
• 2 Tablespoons flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tablespoons flour
• 1 onion, sliced
• 1 lb. can tomatoes (about 2 1/2 cups)
• 1 (4 oz.) can sliced mushrooms, drained
• 3 tbsp. soy sauce
• 3 tbsp. molasses
• 1 (10 oz.) pkg. frozen French cut green beans
• 1 tbsp. sesame seeds

Method:

1. Sprinkle meat with flour, salt and pepper. Toss to coat.
2. Brown meat lightly in large skillet.
3. Add remaining ingredients except green beans and sesame seeds.
4. Simmer for 30-45 minutes (or until meat is tender), stirring occasionally.
5. Cook green beans as directed.
6. Add cooked beans.
7. Pour into 2 1/2 quart casserole.
8. Prepare muffin batter and drop by tablespoons onto hot meat mixture.
9. Sprinkle with sesame seeds.
10. Bake uncovered at 400°F for about 20 minutes.

Tangy Sesame Muffins:

• 1 1/4 c. flour
• 1 1/2 tsp. baking powder
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 1/2 c. milk
• 1 egg, beaten
• 2 tbsp. oil

Method:

1. In mixing bowl, combine flour, baking powder, salt and dry mustard.
2. Mix milk, egg and oil...and add to dry ingredients.
3. Stir only until moistened.
   

Notes: I used fresh green beans, cooked to tender crisp...instead of frozen French cut beans.

Pauline's Whole Wheat Bread

Putting family recipes on the MGCC blog is sometimes a bit of a chuckle. The other day I had a family dinner and as we were eating Mom asked. . ."is this recipe on the blog?". . .I replied. . "it's yours mom. . .and it will be". It is a good standard recipe for whole wheat bread.

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

To this add 2 tablespoons yeast and allow to rest 10 minutes.

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

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

Vegetable Presentation

I needed something extra special to serve with fondue at our 'let the games begin' party.

I give full credit to my friend Jan for this wonderful idea.

Vegetable Bundles

Slice an eggplant or zucchini into 1 1/2" slices.

Using a sharp knife hollow our each slice, creating a ring.

For each bundle I used:

-4 green beans

-3 asparagus spears

-2 strips each yellow and red pepper

-4 thin carrot sticks

-4 long green onion pieces (optional)

-olive oil

-herbs or spices of your choice

-butter

Separately cook beans, carrots and asparagus for 2 minutes in microwave with a few table spoons of water. They will still be crunchy. Do not pre cook the peppers.

Once cool enough to touch, combine bundles of veggies and feed through the ring.

Carefully place them on a parchment lined baking sheet.

If using onions, place on a plate and heat in microwave for 20 seconds, just to soften them enough to tie in a bow. Place bow on top of ring as a garnish.

Drizzle with olive oil and sprinkle with herbs you enjoy.

Give each a grind of fresh pepper and salt.

Bake in 400º oven for 12-14 minutes.

Drizzle with one teaspoon of melted butter and serve.

Banana Nut Cookies

When we first were married, we had the privilege of getting to know an elderly Japanese woman named Elma. She would invite us over for traditional Japanese meals along with some other friends. She passed away after only knowing her for 3 years, but I fondly am reminded of her whenever I bake these cookies. I never took any authentic Japanese recipes, which I regret today, but I do have this one.
This is a soft cookie, which tastes like a little cake. I freeze bananas after they are to0 ripe to eat and I like to bake all kinds of goodies with them. Think beyond just loaves and muffins.
You need:

• 2 1/2 cups of sifted flour
• 2 tsp. baking powder
• 1/4 tsp. of baking soda
• 1/4 tsp salt
• 2 eggs
• 1/2 cup of butter
• 1 cup sugar
• 1 tsp. vanilla
  
• 3 mashed bananas
• 1/2 cups of chopped pecans ( more if you like)
  

Topping:

• 1/4 cup sugar
  
• 1 tsp. cinnamon
  

1. Cream together butter and sugar, beat in eggs one at a time. Beat thoroughly, add vanilla.
2. Sift dry ingredients together.
   
3. Add to the butter mixture, alternating with the mashed bananas.
4. Beat well after each addition, until smooth.
5. Fold in the nuts.
   
6. Drop by spoonfuls on greased cookie sheets.
7. Sprinkle with a mixture of cinnamon and sugar.
   
8. Bake at 400 degrees for about 10 to 12 minutes. Depending on your oven.