Orange Cake

I love the taste of citrus in cakes. When I came across this recipe I knew I had to try it. I adapted it to my taste.

Ingredients:

• 1/2 cup butter, softened
• 1 cup brown sugar, lightly packed
• 1 egg
• 3/4 cup buttermilk
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Juice and grated rind of 1 large orange

Method:

1. Cream softened butter and sugar until creamy.
2. Add egg, orange juice and grated rind.
3. Blend dry ingredients and add to creamed mixture alternately with buttermilk, mix well.
4. Pour in to a greased 8" by 8" greased pan and bake at 350º for 35 minutes.
5. When cake is baked spread with topping.

Topping:

• 3 tbsp butter, melted
• 1/4 cup brown sugar
• 1/2 cup flaked coconut
• 1/2 cup walnuts

1. Spread topping on baked cake and put back in oven and set oven to broil.
2. Watch carefully and once topping is bubbly and golden take cake out of the oven.
3. It is good warm or cold.

Brownie Cookies

Embarrassingly easy ... but too good not to post!

Ingredients:

• 1 pkg chocolate cake mix
• 1/2 cup margarine, melted
  2 eggs, beaten
• 1 cup semi sweet choc chips
• 1 cup rolled oats
  

Method:

1. Combine all ingredients in a large bowl. Mix well.
2. Drop dough by tablespoons onto ungreased cookie sheets.
3. Bake for 8 - 10 minutes at 350 F.
4. Cool before removing from cookie sheets.
   These are good for dessert, still warm, served with ice cream and chocolate fudge sauce.

Yields 30 large cookies.

Pumpkin Chiffon Pie

This pie has been know to change the mind of those who don't normally enjoy pumpkin pie. It's lighter in texture and flavour than the traditional version and is a favourite at our family's Christmas and Thanksgiving dinners.

• 1 10 inch pie shell, baked
• 1 cup cooked and mashed pumpkin or canned pumpkin
• 3 eggs separated
• 1 cup sugar, divided
• 1 cup milk
• pinch of salt
• 1/2 teaspoon ginger
• 1/4 teaspon nutmeg
• 1/4 tsp. cloves (opt.)
• 1 tsp. cinnamon
• 2 tablespoons melted butter
• 1/4 cup cold water
• 1 envelope unflavoured gelatin

1. Heat pumpkin in top of double boiler or microwave, stirring occasionally.
2. Mix egg yolks, 1/2 cup sugar and milk and add to pumpkin.
3. Add salt, spices and melted butter.
4. Stir and cook until of custard consistency - about 15 minutes. This can also be done in the microwave but you will need to use medium power and stir it frequently.
5. Remove from heat.
6. Sprinkle gelatin over cold water in a small dish and let it soften for about 5 minutes.
7. Add softened gelatin to hot mixture and stir until gelatin is dissolved and completely incorporated into pumpkin mixture.
8. Chill until pumpkin mixture begins to thicken, stirring occasionally.
9. In another bowl, beat egg whites until foamy.
10. Gradually beat in remaining 1/2 cup sugar and beat until glossy peaks form.
11. Fold beaten egg whites into pumpkin mixture and continue to fold gently until white streaks disappear.
12. Pour into baked pie shell and chill at least 4 hours.
13. Top with whipped cream, sprinkle with a little cinnamon sugar if desired and serve.
14. This keeps well in the refrigerator for a day or two.

Pumpkin Zucchini Loaf

This loaf is a perfect way to add some nutritional goodness with fall pumpkin and zucchini, and whole wheat flour. The moisture of the zucchini and pumpkin make it a perfect combination and it gets better after a few days when it has been well wrapped.

• 4 farm fresh eggs
• 1 cup white sugar
• 1 cup brown sugar
• 1- 14 ounce / 398 ml can pumpkin
• 3/4 cup oil
• 3 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup grated zucchini
• 1 cup chopped raisins
• 1 cup finely chopped walnuts

1. In a large mixing bowl, combine the eggs, sugars, oil, and pumpkin. 
2. In a separate bowl, combine the flour, baking powder, baking soda, the spices and salt.
3. Add that to the first bowl with the wet ingredients.
4. Add in the grated zucchini and the walnuts.
5. Divide evenly between to 2  greased loaf pans.
6. Bake at 350 F for about 45 minutes or until a toothpick tests clean.

Makes 2 loaves.

Bread for the Journey

Bread . . . it speaks of physical nourishment and sustenance for life. It’s an all-encompassing word for food to a hungry soul. We use the phrase Bread for the Journey to direct us to our spiritual need for bread.

Before the feeding of the five thousand, Jesus looked at the great crowd coming and asked, “Where shall we buy bread for these people to eat?” The truth was that they simply could not collect enough to feed so many. But Jesus found a way. Of course He would. Could it be that He was really showing them that by meeting their physical need He could meet their spiritual need as well?

It was the next day when some of the people, who had been fed, were looking for Him and he told them, “Do not work for food that spoils but for food that endures for eternal life, which the Son of Man will give you.” (John 6: 27) The discussion continued to where Jesus told them, "I am the bread of life. He who comes to me will never go hungry . . . If anyone eats of this bread, he will live forever." (John 6: 35, 51) There is something about these words that has caused listeners to be offended, both then and now. However to those who have believed, they have become words of life.

Lord Jesus, thank you for allowing your body to be broken to give eternal life to anyone who believes. Help us to believe and fill our hungry souls.

Plum Pie By the Yard

Every year I look forward to Italian Plums being ready.

My mom by love whips up a batch or two of her Pie by the Yard or Perishky.

Being rather free form, it is the perfect kind of pie for novice pie makers to try since it all tastes good and a bit of juice running out the center just adds to the flavouring of the pastry.

I am happy to retire my worn out recipe card and place her recipe here.

• 5  1/2 cup flour
• 1 cup lard
• 1/2 cup butter
• 2 teaspoon salt
• 1 teaspoon baking powder
• 2 eggs beaten with enough evaporated milk to make 1  1/2 cups total liquid
• 2 cup sugar
• 1/4 cup flour
• 1/4 cup minute tapioca
• buy a bag of plums at your local farmers market. ..fill your pastry ..and eat the rest.  You can also use apples or blueberries, apricots or rhubarb.  If you run out of one kind of fruit, move on to another.

1. Cut the lard and butter into the flour with a pastry blender.
2. Add the salt and the baking powder with a fork.
3. Add the liquid into the flour and stir with a fork until mostly combined.
4. Turn onto a floured counter and bring together with several kneads into a large disc.
5. Wrap with plastic wrap and chill for several hours.
6. Roll out the dough  as you would pie on a well floured surface. .and make sure you keep the dough from sticking underneath by adding a bit more flour and to the top as well.  ( a pastry mat is a wonderful tool for rolling our pastry)
7. Combine the sugar, flour and tapioca for sprinkling over the plums.
8. Cut long 6 inch wide strips.  Place halved pitted plums down the center and sprinkle with the sugar mixture.
9. Bring the long sides together. .overlapping as best you can.   Bring the ends up and overlap on top.
10. Bake in a 375 F oven until golden brown and the juices clear.

Butternut Squash Soup

It's that time of the year. The squash is fresh from the garden...and the cool fall days make soup a favorite.

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 1/2 tablespoons ginger root, minced
• 3 pounds butternut squash, peeled, seeded and cut into chunks
• 2 apples, cored and cut into chunks
• 1 carrot, thinly sliced
• 4 cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg
• 1/2 cup cream

1. Melt butter in large pot, over medium heat.
2. Add garlic, onion and ginger root.  Cook and stir for about 10 minutes, or until soft.  
3. Add broth, squash, apples and carrot.
4. Cover and simmer for about 30 minutes, or until very tender. 
5. Purée soup using a handheld immersion blender.  (Can also be done in a regular blender in small batches.)
6. Return pot to stove and re-heat on medium-low heat.
7. Add seasonings and cream and heat until steaming, stirring as necessary.

Serve with savory cheddar scones (pictured) for a delicious lunch.