Giving Something Back!

Several weeks ago . . .

a group of us girls attended the local Mennonite Relief Sale.

For some time we had been thinking that we would like to thank you for all your encouragement .

This blog has been such a blessing to the Girls that post the recipes. . .

we want to be a blessing to you as well.

It seemed to us . . .that in offering a small token in return for your kind comments . . .

it should be something that is reflective of the crafts that women within the Mennonite community have been making for years.

It would be nice to be able to say that we've been crocheting in the evenings. . .

once our kitchens are sparkling. . .

but we haven't been. . .although Julie is offering to teach us how.

We saw this booth at the sale. . .

with the Granny's from Culloden Church selling the wonderful things they've made all year. . .

and we spotted the pot holders, tea trivets and dish cloths. . .

we purchased them to give away through out the coming year.

I asked them if I could take their picture. . .

holding the things they've made .. .

and they smiled. . .

and I did too.

I often look at the set of potholders that my own Grandma made. She was a tiny little Grandma that sat on a little stool in the evenings either reading my Grandpa the Rhundshau or crocheting beside him as he read the Mennonite Newspaper to her.

I was amazed when searching online for crocheted pot holders that the vintage style has become popular once more. There are vintage crocheted pot holders for sale and many patterns available online to crochet for yourself.

On the first day of each month. . .

one number for each day. . .Monday to Saturday. . .will be put in a tea pot.

On the first day of the next month. . .the secret day will be pulled from the teapot. .

and we'll go back to that day's post. . and put all that day's commenter's names in a tea cup.

We'll pick a name. . .and . . . .

the winner will be announced on the sidebar at the top of the page.

Anyone but the contributors of this blog are eligible to win.

November's Pot Holder Giveaway will arrive in time for your Christmas Tea.

If your name is selected. . .you will be asked to email us with your name and address and we'll pop it in the mail the next day!

The emails and comments we receive each day has blessed us more than you could ever imagine. . . .and we just want to give something back.

On behalf of all us girls. . .

Have a wonderful day!

Taco Soup

My family loves this soup..it will warm you on a cold day! Got this recipe from a friend although I changed it a bit.

Taco Soup

1 lb lean ground beef
1 finely chopped onion..that's what the recipe says..I omitted that because we happen not to like onions:)
1 cup finely chopped celery
Fry this together until beef is browned and onion and celery are cooked.
Add:
1 398 ml (14 oz)can tomato sauce
1 341 ml (12 0z) can corn, with liquid
1 398 ml can kidney beans, drained
1/3 cup salsa
1 tbsp chili powder..I use Mexican chili powder
3 tbsp taco seasoning
3 cups water
Simmer for 10 to 15 min.
This soup is fairly thick so add a little more water if you wish. Recipe can easily be doubled or tripled..I didn't but should have:)
Add taco chips, shredded cheese and sour cream to your individual soup bowls.

Chicken Enchiladas

Chicken Enchiladas

• 1 package Sundried Tomato Tortillas
• 1 can black beans
• 1 can corn
• 1 can green chilies
• 1 onion chopped
• 4 cups cooked leftover chicken, shredded or cubed
• 1 ~ 5oo ml. light sour cream
• 1 can mushroom soup
• 1 can refried beans
• 3 cups shredded cheddar or use shredded tex mex cheese

1. Spread the tortilla shells with a good tablespoon of refried beans.
2. Mix together the black beans, corn, green chilies left over chicken and chopped onion.
3. Mix together the mushroom soup and sour cream to make a sauce.
4. Put one third of sauce on the bottom of the pan.
5. Put one third in with the chicken mixture.
6. Divide the chicken mixture between the tortilla shells, and roll up. Lay them in a greased 9 by 13 pan. . you may need another pan.
7. Put the remainder sauce on top of the tortillas. . .and sprinkle with the cheese.
8. Bake in a 350 oven for about 30 minutes or until the cheese is bubbly and the dish is heated through.
9. Serve with salsa .. .guacamole and tortilla chips.
   

Yummy Raisin Bread - Gluten-free

I missed eating raisin bread, so I worked at coming up with this recipe.

I am happy with the crumb and the flavor, and it passes the ultimate test --

my gluten-loving husband likes it !

An hour or more before you want to make this bread, soak 3/4 cup of raisins (or more if you are like me and like to snack on them! ) in 2 tbsp. of vanilla.

** I make my own Vanilla by buying a bottle of light Rum, adding several scored vanilla beans and let it sit for 6 months or more until it is dark.

INGREDIENTS and METHOD

Proof yeast -

1/2 cup warm water

1 tsp. sugar

1 tbsp instant yeast.

Cream Together

1/4 cup butter

1/4 cup sugar

then beat in ...........................

1 egg

1/3 cup whole milk

1 tsp. vanilla

Mix together dry ingred. (I use Ziploc bag)

3/4 cup gluten-free bread/bun mix (I use Kinickinnik)

1/2 cup white corn flour

1/4 cup tapioca flour

1/4 tsp salt

1 tsp baking powder

2 rounded tsp. xanthan gum

Add dry ingredients all at once to the liquids and beat on high speed for 2-3 minutes until batter changes and becomes very smooth.

Mix in 3/4 cup of soaked raisins

Turn into greased med. sized loaf pan and let rise until loaf rounds top of pan. (After putting dough in pan I lay a piece of plastic wrap over the top and use my hand to even out the dough)

Bake at 350º for 45 minutes .... or until nicely browned. Don't under bake. Cool for several minutes before removing from pan onto rack.

Very good warm or toasted - slices very easily !

*****

Bread for the Journey

May the glory of the Lord endure forever;

may the Lord rejoice in his works.

He looks at the earth, and it trembles;

he touches the mountains, and they smoke.

I will sing to the Lord all my life;

I will sing praise to my God as long as I live.

May my meditation be pleasing to him,

as I rejoice in the Lord.

Psalm 104: 31 - 34

Have a Blessed Sunday.

All for now. . .

with love,

Apple Cinnamon Puffs

This recipe came from my sister-in-law many years ago...who happened to live in an apple orchard and served up the best apple dishes to all who stopped by. I have made it on many occasions over the years...at times in large pans to feed a crowd.

Ingredients:

• 6 large tart apples
• 1 cup sugar
• 1 cup water
• 1/2 teaspoon red food colouring (optional)

Directions:

1. Peel and thinly slice apples.
2. Place in a 9" x 12" greased baking dish.
3. Combine water, sugar and colouring and boil to a syrup (about 5 minutes) over medium heat.
4. Pour over sliced apples.
5. Top with cinnamon puffs (directions below) and bake at 375° for about 30 minutes.
6. Serve warm with premium vanilla ice-cream.

Cinnamon Puffs:

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup shortening
• 3/4 cup milk
• 2 tablespoons melted butter
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

Directions:

1. Combine flour, baking powder and salt.
2. Cut in butter with pastry blender to form crumbs.
3. Stir in milk to make a soft dough.
4. Drop by spoonfuls on top of apples.
5. Combine melted butter, sugar and cinnamon for topping.
6. Make a dent in the top of each puff and spoon on a little topping.

Notes:  If the apples are rather slow-cooking, I place the pan in the oven for some fifteen or twenty minutes to pre-cook before topping with the cinnamon puffs.

Sally's Buttermilk Cookies

My mom by love has been making these cookies for our family for some time now. She got the recipe from her friend Sally who got the recipe from her grandmother.
They are soft and tender and freeze wonderfully. I usually take out one cookie from the freezer. . .putting it aside to thaw. ..but have yet to taste it completely thawed . .. .since I just can't wait.

• 3/4 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar
• pinch salt
• 2 eggs
• 3/4 cup buttermilk
• 3/4 teaspoon soda
• 3 1/2 cup flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 1/2 cup icing sugar
• a few teaspoons milk
• dash lemon extract

1. Cream the softened butter and the sugars and salt.
2. Stir together the buttermilk and soda.
3. Combine the flour and baking powder.
4. Stir the flour and baking powder and buttermilk and soda into the creamed mixture.
5. Add the vanilla.
6. Drop by teaspoons onto the cookie sheet
7. Bake at 375 F for 7 - 10 minutes.
8. Allow to cool on baking rack
9. Stir together the icing sugar, milk to make a thin spreadable icing and a little lemon extract.
10. Spread over cookies and if you want to dress them up seasonally. . .give them a few sprinkles before the icing sets.