Pumpkin Pie Cupcakes

When I saw different versions of pumpkin pie cupcakes popping up on Pinterest...I decided to give them a try.  I adapted my tried and true pumpkin pie recipe...and we enjoyed the results.  They are like crustless mini-pumpkin pies. 

• 1 14 oz / 398ml can pumpkin purèe
• 3/4 cup brown sugar, packed
• 3 eggs
• 1 teaspoon maple flavouring (optional)
• 1 cup whole milk
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt

1. Preheat oven to 350°F.  
2. Line muffin cups with foil  (not paper) liners or spray with cooking oil.
3. In large bowl, combine pumpkin, brown sugar, eggs, maple flavouring  and milk. Mix well.
4. Combine flour, baking powder, baking soda, spices and salt...and add to pumpkin mixture.
5. Beat until smooth.
6. Fill each muffin cup about 3/4 full.
7. Bake for 20 minutes.
8. Cool completely in pan before removing.
9. Chill.
10. Top with slightly sweetened whipped cream before serving.

*The cupcakes rise while baking and sink in the center while cooling. 

Yield: 12 large muffins.

 

Pear Muffins

We have been amazed at the bountiful crop from our pear tree this year! Yes, we can grow pears on the prairies. They are smaller in size but taste every bit as good if not better than the ones we buy in the store.
Other than eating them fresh from the tree, I have been busy peeling, coring, and slicing pears and using them in different recipes. They are delicious and I don't want to waste any.
I usually send muffins along with our son when he comes for a visit. This time I knew it had to be pear muffins.

• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 cup buttermilk
• 3 cups pears, peeled, cored, and cut in small chunks

1. Cream together butter, sugar, eggs, and vanilla until fluffy.
2. Whisk together dry ingredients and add to the creamed mixture alternately with the buttermilk just until mixed. 
3. Spoon batter into muffin tin.
4. Bake in 400º oven for 20 to 25 minutes, when toothpick is inserted in center of muffin and it comes out clean.
5. *Optional..you can sprinkle sugar and cinnamon on top of the muffins just before baking.
6. Yields: 12 regular size muffins.

 

French Toast with Steamed Apples

 

Those who know me well, know that I enjoy my French toast. I realize most people probably do not use a recipe for this, but for those who like to follow one, here is my favorite version.

Ingredients:

• 8 thick slices Texas Toast or French Bread (60% whole wheat)
• 4 eggs
• 1/2 cup milk
• 1 large apple, thinly sliced
• 1/2 Tbsp butter
• 1 Tbsp sugar
• 1/4 tsp cinnamon

Method:

1. Preheat griddle between low and medium heat.
2. In a shallow dish, such as a pie plate, beat eggs well using a fork and blend in the milk
3. Dip each slice into the egg batter, turning it over, then lifting it and letting the egg drip off, even slightly squeezing the sides to make sure bread is wet throughout but not heavy.
4. Place on heated griddle (I use a square non-stick) and cook several minutes on each side. Make sure it is not so hot that it browns too quickly.
5. Place cooked toast on rack in 175 F oven to keep warm.
6. Meanwhile, in a small pot, cook apple in butter, sprinkled with a mix of 1 Tbsp white sugar and 1/4 tsp cinnamon. Cook, stirring as needed,  until soft, about 5 minutes.
7. Serve toast with cooked apples and a drizzle of maple syrup.
8. Left over slices freeze well. Make extra to pop in the toaster on mornings when you can't fuss.



 

Smashed Potato Frosting

When my kids visit their out of town friends there is a favourite restaurant that they love to go to.  It is family owned , the owner/chef a master of his trade.  The menu is  comprised of dishes using only organic, fresh,  from scratch, healthy  ingredients, focusing on an impressive presentation of plate.
In my daughter's last description of the food they ate - that apparently words could  not do justice to -  she mentioned the dessert cake that was iced with mashed potato frosting !
Their friend was so disgusted by the incongruence of mashed potatoes and cake on the same forkful,  that he refused to even taste it!   My daughter said it was delicious !
My curiosity got the better of me ... and short of taking a trip specifically to visit this restaurant , I decided to try it myself.
After a couple of trial and .... of course , errors !    here is what I ended up with !
I can't promise  it is exactly healthy but it has to be healthier than regular frosting, right ? ... and as they say .. 'every little bit counts' !

Mashed Potato Frosting

• 1/2 cup mashed potatoes (do not use left over mashed potatoes) 
• 1/4 cup softened butter 
• 1 tsp vanilla extract 
• 2 rounded tbsp. cocoa powder 
• 2 cups icing sugar 

1. Take one medium potato, and cook it in the  microwave for 4 minutes.  (I know microwaves vary in cooking times,  so cook the potato until it is cooked all the way through but before the skin wrinkles) 
2. Cut the potato into pieces and if not completely soft, put back (covered)  into microwave for another minute or so.  Mash potatoes with fork.   ( I first tried using left over  mashed potatoes with the  milk and butter  - but then I found it was too thin to make the icing)  
3. Place the fork-mashed potatoes into a mixer bowl with the softened butter, extract and cocoa powder. Mix until smooth. 
4. Add the icing sugar one cup at a time, then 1/2 cup at a time and beat until frosting is light and smooth and of spreading consistency .   If necessary add a little more icing sugar .   
5. Use immediately or freeze until needed.    

Sweet and Sour Meatballs

My mom used to make sweet and sour meatballs for a weeknight supper and I always loved the pineapple and green pepper chunks in it. When I got married I soon realized that green peppers were not a favourite in this dish so I now omit them but we all still enjoy the pineapple. If your family don't care for pineapple or you just don't have any in your pantry they can be left out of the recipe and you'll still have a tasty sweet and sour meatball dish. I like to serve this over brown rice.

• 1 pound lean ground beef
• 1/4 cup fine bread crumbs
• 1/4 cup grated onion
• 1/2 tsp salt
• 1 egg
• 1 398ml can pineapple chunks, save the juice for the sauce.
• 1 1/2 cups liquid, fill measuring cup with pineapple juice and add water to make the 1 1/2 cups. If you are not using pineapple in the recipe just use water for the 1 1/2 cups of liquid.
• 1/2 cup ketchup
• 1/2 cup vinegar
• 1 cup brown sugar
• 3 tbsp soy sauce
• 1/2 tsp dry mustard
• 3 tbsp flour

1. Mix together ground beef, bread crumbs, onion, salt and egg.
2. Form into golf ball size meatballs and place on parchment lined baking sheet. 
3. Bake in 375º oven for 15 minutes.
4. While meat balls are baking combine remaining ingredients except for the pineapple chunks.
5. Whisk together until smooth and combined. 
6. When meatballs are done place in a casserole dish and add pineapple chunks.
7. Pour liquid mixture over and bake in 350º for 40 minutes. Serve over cooked rice.

Two Pan Cinnamon Rolls

Do we ever tire of trying new cinnamon roll recipes?  This is isn't that much different than any other dough recipe but you may have never tried to put cornstarch in your filling.  It helps the sugar and cinnamon to stay on the dough while it bakes instead of ending up in the pan....

and we all love the filling!

Bake up one pan for your family and share the other with your neighbour and tell them you are thankful for great neighbours!

• 1 1/4 cup warm milk
• 1/2 cup white sugar
• 4 tablespoons very soft butter
• 1/4 cup canola or other vegetable oil
• 3 large eggs
• 4 teaspoons instant yeast
• 1 teaspoon salt
• 5 cups flour

1. Put all ingredients in a mixer bowl in the order listed.  Use a dough hook to knead until the dough is smooth and satiny.  If you don't have a dough mixer, stir all the ingredients but the flour together and then stir in flour (2 cups to start and then adding until stirring becomes too difficult).  Turn the dough onto a floured surface and knead in remaining flour.
2. Cover the bowl with a plate larger than the opening or cover bowl with a plastic grocery bag.
3. Allow to rise until doubled.  Mix filling ingredients while it is rising.

Filling ingredients

• 1/2 cup very soft butter
• 1 cup white sugar
• 1 tablespoon cinnamon
• 2 tablespoons cornstarch

1. Stir all the ingredients together.
2. Roll dough out into a large rectangle 1/4 inch thick.
3. Spread filling over dough and roll up starting at the long side.
4. Cut into 24 rolls and place into 2 9X13 pans that have been greased or sprayed with cooking spray.
5. Let rise in a warm spot covered for one hour or until double.
6. Preheat oven to 325 F convection or 350 F.
7. Bake until golden brown.  (about 15 - 20 minutes)
8. Ice while still a bit warm.

Icing

• 1 cup whipping cream
• enough icing sugar to make a smooth spreadable icing.

Pizza Crust Gluten Free

This is my  new recipe for pizza crust that I served recently to my family -- both Celiac and wheat-lovers .   My son in law made this comment after he asked if I was going to put this on the blog to which I answered in the affirmative...... "Well, you should, and make sure you tell them from your wheat eating son in law that this is the best  pizza!"  
So, I told them, Vince!

Here is the crust recipe .....

• 1/4 cup warm milk 
• 1 tsp sugar 
• 1 tsp unflavoured gelatin 
• 1 tbsp. reg. yeast 
• 1/2 cup creamed cottage cheese 
• 1 large egg 
• 2 tbsp oil 
• 1/4 cup white bean flour (or chickpea) 
• 1/4 cup potato starch 
• 1/4 cup tapioca starch 
• 1/2 cup white corn flour (or brown rice flour) 
• 1/2 tsp xanthan gum 
• 1 tsp salt 
• sweet rice flour for handling 

1. Mix sugar, gelatin and yeast together , add to warm milk and let proof until foamy. 
2. Mix cottage cheese, egg and oil in mixer bowl , add yeast 
3. Blend well together dry ingredients. 
4. Add to liquid and beat for a couple of minutes until dough looks smooth and elastic. 
5. Turn dough out onto counter dusted with sweet rice flour and knead lightly using just enough sweet rice flour to make the dough not too sticky to handle. 
6. Roll dough on parchment paper dusted with sweet rice flour to fit pizza pan. Slide parchment paper with dough onto pizza pan. Shape the edges to form a ridge around the outside or leave flat if you prefer.  

  6. Let rise in a warm place - about 45 minutes.
  7. Spread with pizza sauce -- your favourite or the following recipe.  Add your desired toppings and bake at 375 degrees until top is bubbly and crust is golden -  about 30-40 minutes.

My Favourite Pizza Sauce

• 1  14 oz. tin of chopped tomatoes
• 1 5.5 oz tin of tomato paste 
• 1 tsp of dry Italian spice mix 
• 1 tsp of oregano 
• 1 tsp garlic powder or one clove garlic crushed 
• 1/4 cup chopped onions
• 1 tsp sugar 
• 1/2 tsp salt 
• 2 tbsp oil 

1. Fry chopped onions in oil until soft. 
2. Mix all remaining ingredients, add to onions and simmer for 15-20 minutes.
3. Let cool ...  store in fridge until needed (will keep for 2 weeks)  or freeze. 

Pear Spice Cake

• 4 cups peeled, cored and chopped pears
• 1 1/2 cups white sugar
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 3 eggs
• 1/2 cup vegetable oil or melted butter
• 1 cup chopped nuts (optional)

1. Combine the chopped pears with the sugar and let stand at room temperature for one hour.
2. Sift the dry ingredients together.
3. Add beaten eggs and oil to the pear and sugar mixture.
4. Add to the dry ingredients folding gently to incorporate all the dry ingredients. 
5. Pour the cake batter in a greased bundt pan and bake at 350 for 80 minutes or until cake tester comes out clean.
6. Cool in pan for 10 minutes before turning the cake into a cake rack to cool.
7. Serve with Cinnamon Whipped Cream.

Cinnamon Whipped Cream

• 2 cups of chilled whipping cream
• 2 tablespoons of icing sugar also known as confectioners sugar
• 1 teaspoon of cinnamon or more to taste
• 1 teaspoon of vanilla extract

Whip all the ingredients together until stiff peaks form. Serve over pear spice cake.

Avocado Black Bean Salsa

With tomatoes still hanging on the vines...and plenty of fresh corn at my disposal...here is a salsa recipe we have enjoyed recently.  Serve with taco chips as an appetizer...as a side dish with chicken or on top of a bed of greens as a lunch salad.
  

• 2 avocados, pitted and cubed
• 1 14 oz./ 398 ml can black beans, drained and rinsed (about 1 1/2 cups)
• 1 1/2 cups corn kernels (kernels from 2 ears of fresh cooked corn or 1-15 oz. can corn, drained)
• 2 cups cherry tomatoes, quartered
• 1/2 cup chopped red onion
• 1 teaspoon of minced fresh jalapeno pepper (optional)
• 4 tablespoons lime juice (2 limes squeezed)
• 1/2 teaspoon salt
• 1/4 teaspoon coarse black pepper
• 1/4 cup chopped cilantro

1. Combine avocado, black beans, corn, tomatoes, onion and minced jalapeno in a large bowl.
2. Add remaining ingredients and toss.
3. Chill until ready to serve.

*The amounts can be adjusted as to preference or servings required. If you don't care for the heat, omit the pepper.  
  

Meatballs with Pasta Sauce

Weeknights can be so busy during the school year, and I know when I was a young mom I was always looking for recipes that could be made ahead or slow cooked in the crock pot. When we have the grand kids coming over after school I like to have supper well under way before they run in the door, and these meatballs are always a hit. All I have to do before supper is boil a pot of pasta and pull out a tray of cut up veggies or a garden salad and supper is served. 

(this will yield approximately 25 meatballs)

• 1 pound lean ground beef
• 1 pound ground chicken or turkey (you can use 2 pounds of ground beef if you don't want to use poultry)
• 1 small onion grated
• 1 egg
• 1/3 cup bread crumbs
• 2 tbsp milk
• 2 tsp salt
• 2 tsp pepper
• 1 tsp onion powder
• 1 tsp oregano

• 6 cups spaghetti sauce, I like to use Prego brand for this recipe
• pasta of your choice, enough to serve number of people around the table

1. Mix the first 10 ingredients together with your hands. 
2. Line a large baking sheet with parchment paper. 
3. Form golf ball size meatballs and place close together on baking sheet.
4. Bake in 400ºF oven for 15 minutes.

For crock pot method: Pour sauce into crock pot and add cooked meatballs. Cover with lid and turn to low and allow to simmer for 4-6 hours.

For oven method: Pour sauce into a large casserole and add cooked meatballs. Cover and bake in 350ºF oven for 1 hour. 

To freeze: You can freeze the meatballs either raw or cooked. Place either way onto a parchment lined baking sheet. Place in freezer. Once frozen remove and store in freezer bags. This way you can take out as many as you like.

You can also freeze the baked meatballs in the sauce right in the casserole dish. To serve place frozen casserole in refrigerator the night before. It will be thawed and ready to pop into the oven an hour before supper time. 

Pumpkin Scones

When I asked the question..what should I bake, my daughter said anything with pumpkin so that is what has been happening. We don't seem to tire of pumpkin around here. There are so many ways to enjoy it..pumpkin pie, loaf, cookies, muffins, and scones of course.

What do you make with pumpkin?

• 2 cups flour
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 6 tablespoons cold butter, cubed
• 1/2 cup pumpkin puree
• 3 tablespoons buttermilk
• 1 egg

1. Whisk together dry ingredients in a bowl.
2. Using a pastry blender or food processor if using, cut in butter cubes till crumbly.
3. Whisk together pumpkin puree, buttermilk, and egg.
4. Add to flour mixture and stir just until combined and comes together in a ball.
5. Turn dough onto a floured surface, shape into a circle approx 1" thick.
6. Cut dough in half, then in quarters and then into eighths so you end up with 8 triangle shapes.
7. Place on parchment lined baking pan, bake at 425º oven for 15 minutes, until a light golden brown.
8. Cool on cooling rack.

Glaze:

• 1 1/4 cups icing sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• pinch nutmeg
• toasted pecan pieces

1. Whisk together first five ingredients and drizzle over still slightly warm scones.
2. Sprinkle toasted pecan pieces on top.

Saturday in Julie's Kitchen - Feeling Rich!

What do these paper products have to do with eggs ??
They make me  'feel' rich  !!
 Let me explain!  smile.. (please note - (I am limiting my light-hearted comments  to material things -- excluding  the more important relational or spiritual riches.)  

Sometimes its the little things that matter most .  
I like feeling rich ... I know 'rich' usually brings to mind the amount of money someone has in their  bank accounts, how much equity they  have in stocks, businesses or real estate,  or where they fall in the income bracket of society. But  for those who seek after material  riches and possess them , feeling rich is an emotion that is often elusive.
As Benjamin Franklin wisely noted ..  "Content makes poor men rich, discontent makes rich men poor."

When I was growing up, my Mom was frugal , nothing was wasted - a good quality I cannot say I inherited. Two of the things that were on a 'restricted use'  list were paper products and eggs.   A recipe with more than two eggs used too many.
So somehow those items connected with my feelings to conclude that if I could use as much of them as I wished, I would be rich !   To this day, I am completely content  to see my fridge egg tray heaped and a good stock of paper products in my storage space.

What 'little'  things give YOU the 'feeling' of being rich  ??


A Saturday 'TIP' from my kitchen ---  There were very few Saturdays in my growing up years that my Mom did not bake buns.  The very word 'Saturday'  brings to mind  that wonderful aroma of buns baking in the oven !

I recently read of the best rising environment for yeast breads.   This works wonderfully well for my gluten-free loaves since I  bake  only one or two loaves at a time.
Wet a kitchen towel and wring out enough so it isn't dripping , lay  it folded on your microwave tray and zap   for 2 minutes.
Place your loaf pan on the towel in the microwave to let the dough  rise in the warm steamy environment.
Rising time needed is shorter so keep an eye on it !

Double Chocolate Zucchini Bundt Cake

I was given a HUGE zucchini yesterday and everything in me called out for chocolate that compliments zucchini in this rich moist bundt cake. Take advantage of zucchini while it's in season. Don't forget to grate and freeze some zucchini in one or two cup freezer bags to use during the winter months in loaves, muffins and cakes.

• 2 cups all purpose flour
• 1/3 cup cocoa powder
• 1 1/2 tsp baking soda
• 2 tsp espresso powder
• 3/4 tsp salt
• 1 cup white sugar
• 2 eggs
• 1/3 cup oil
• 1 tsp vanilla
• 3/4 cup sour cream
• 3 cups grated zucchini (sometimes zucchini has a lot of moisture in it and then I squeeze out any extra moister before adding to batter using a salad spinner or just squeeze it with your hands, but not till dry...just if it's overly wet feeling. If you don't know....just add it all)
• 1 1/2 cups chocolate chips, (you can cut back on this amount if you don't want it quite so chocolaty)

1. Sift together first 5 ingredients and set aside.
2. To a large mixing bowl add sugar, eggs, oil and vanilla. Beat well.
3. Add sour cream and mix well.
4. Add dry ingredients and mix until just incorporated.
5. Add grated zucchini and chocolate chips and mix again until just incorporated.
6. Prepare bundt pan by spraying with non stick cooking spray and then lightly dust with sifted cocoa powder, making sure it sticks to all creases of the pan. (cocoa powder is nicer than using white flour when baking with chocolate as you don't get any white markings from the white flour)
7. Add batter to prepared pan and bake in 350º oven for 50 minutes.
8. Serve warm as is or with whipped cream or ice cream. Wrapped well this cake freezes well. 

Stuffed Gypsy Peppers

We planted several Gypsy Pepper Plants in our garden this year and we have a bumper crop.  I learned that they are thin skinned and can be harvested from the time they turn lime green and right up to the time they turn dark red.   They are not hot and as they turn colour they continue to sweeten.  

They have great flavour and stand up well in stir fries and are perfect for stuffing since they have a thinner skin that doesn't turn mushy when cooked.

 If you don't have any gypsy peppers around, go ahead and stuff bell peppers, either way, it is a healthy meal.  If you would prefer a less nutty texture, use plain rice instead of wild rice blend.

Serve with crusty bread and green salad.

• 1 cup wild rice blend or rice of your choice
• 8 - 10 gypsy peppers,  sliced in half and seeds removed  (remove stem or leave on for garnish) or small bell peppers
• 1 1/2 pounds ground turkey
• 1 medium onion, finely minced
• 2 tablespoons canola or olive oil
• 2 cloves garlic
• 2 cups broccoli slaw or minced celery
• 1 teaspoon poultry seasoning
• 2 teaspoons salt
• 1/2 to 1 teaspoon red pepper flakes
• 1 can herb and spice canned diced tomatoes
• 1 cup crumbled feta cheese
• shredded Italian cheese for topping

1. Spray 2 8X10 foil pans with cooking spray or a large rectangular casserole.
2. Cook rice with water according to package instructions but drain the rice 10 before the end of cooking time so that it is slightly undercooked.
3. In a large skillet,  heat oil and add ground turkey and onion, garlic and broccoli slaw and fry scramble using an egg flipper until the turkey is no longer pink.
4. Add the  poultry seasoning, red pepper flakes, salt, rice  and undrained tomatoes.
5. Stir to combine.  Add the feta cheese and stir gently.
6. Spoon into pepper halves, mounding the filling and place in pan.   Sprinkle with cheese and cover with foil and bake for 30 minutes at 350 F.  Remove foil and continue to bake for 30 - 45 minutes.

Oma's Apple Pie Filling Recipe

The apples are in abundance right now. My parents crab apple tree makes the most wonderful apple pie filling. For that matter most any apple makes a good pie filling. The top picture is Crab apples,  and the bottom picture is with Goodland apples from my cousins tree.  I freeze them in the amount I would use for a pie or platz in a plastic zippered bags and store them flat, that way they don't take up much freezer space. Take them out of the freezer and place into cold water to thaw. By the time you have your dough made the apples are thawed enough to use in whatever recipe you want. I like to use it in platz, or crisps as well.

• 8 cups of apples, peeled and sliced. If you are using crab apples, don't bother peeling them.
• 1/4 cup water
• 1 1/4 cup sugar
• 4 tablespoons quick cooking tapioca
• Cinnamon and nutmeg to taste (optional)

1. Peel and slice apples.
2. Place into a pot large enough to hold the ingredients.
3. Sprinkle with one cup of sugar. Let stand 5 minutes.
4. Add the water, bring to a simmer and cook mixture about 2 minutes on medium heat. 
5. Stir together tapioca with remaining 1/4 cup of sugar, add to the apples, cook 2 minute more.
6. Spoon into containers or plastic zippered bags and freeze, ready for pie. 
7. Two recipes make 3 10' deep pies.
   

Oatmeal Fudge Bars

 

My niece, Carolyn is known for bringing these squares to family gatherings and one is lucky to get a piece, because they go fast! An oatmeal bar with a fudge filling that is hard to resist.



Ingredients:

chocolate fudge

• 1 can (10 oz / 300 ml) sweetened condensed milk
• 1 cup chocolate chips
• 1/2 cup butter
• 1 tsp vanilla

cake

• I cup butter, room temp
• 1 cup brown sugar
• 1/2 cup white sugar

• 2 eggs
• 2 cups flour
• 1 tsp baking soda
• 3 cups rolled oats

Method:

1. On medium/low heat, melt fudge ingredients, stirring as needed, until well combined. Set aside.
2. In large bowl of mixer, cream together butter and sugar, then beat in the eggs.
3. Gradually, stir in flour, baking soda and oatmeal. This will end up resembling a stiff cookie dough. For easier mixing you can use a hook attachment on the machine if you have it... but it works fine by hand too.
4. Using a wet spatula or wet hands,  press 2/3 of the dough into a 9x13 inch greased pan. Glass or light colored aluminum is good. Keep 1/3 for top layer.
5. Spread with fudge filling.
6. Randomly scoop spoon fulls of the left over dough all over the top - like islands - allowing spots of the filling to show. (I add a few Tbsp of milk to this part of the dough to have an easier consistency to work with)
7. Bake at 350 F for 25 - 30 minutes. (Do not over bake - may appear a bit jiggly when you take it out of the oven) Let cool. Cut into 36 - 48 bars. Keeps well for days, refrigerated. Freezes well.

 

Pear Banana Bread

I have a pear tree that had a bumper crop this year and I wanted to find more ways to use some of the ripe pears. This is a tried and true quick banana bread recipe with the new addition of pears. Today is a special day at our house as my dear husband turns 60! Time to celebrate this milestone with his favorite Creamy Cheesecake on page 230-231 in the Milestone section of our new cookbook ~ Celebrations!

Ingredients:

• 2-1/2 cups flour, sifted
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup chopped walnuts
• 1 cup sugar
• 1/3 cup soft butter
• 1 egg
• 1 small ripe banana, cut up
• 2 small ripe pears, peeled, cored and chopped
• 1/2 cup milk

Preheat oven to 350 degrees.

1. In medium sized bowl, mix together the flour, baking powder and salt. Set aside.

2. Chop walnuts in a blender and add to the dry ingredients.

3. In same blender container add the sugar, butter, egg, banana, chopped ripe pears, and milk.

4. Blend for 12 - 15 seconds, stopping motor to push down banana if necessary. 

5. Pour the blended ingredients over the dry ingredients and mix until all ingredients are well moistened.

6. Pour batter into greased 9 x 5 x 3 loaf pan and bake on center rack of preheated oven for 55-60 minutes or until cake tester comes out clean.

Saturday in Bev's kitchen

Freezing Corn

7 of us Mennonite Girls live here in the Fraser Valley 

where Chilliwack is known far and wide for its excellent corn.

At this time of year you'll be seeing a lot of posts featuring sweet Chilliwack corn,

 both here at MGCC as well as on some of our personal blogs.

Today I have a couple of tips for freezing corn.

• Husk the corn cobs, removing the silk.  I don't get too worried if there is a bit of silk left among the kernels - it just tells my family and friends that the corn they are eating was fresh from the farm.
• Place in a large pot and cover with cold water and add 1 Tablespoon sugar and 1 or 2 tablespoons of lemon juice. I have a tall soup pot that I use and I find I can get a good dozen cobs in it if I stand them on end.
• Bring to a boil.
• Have a sink full of ice water ready and when the pot boils, drain the hot water off and plunge the cobs into the ice water.
• Remove from the water once they have cooled down.
• Get your freezer bags ready by marking them with the date.
• Using a cutting board set into a large baking pan, and a sharp knife, stand a cob on end and cut the kernels close to the cob.  Set the cobs aside but don't throw them away yet.
• Take the "naked" cob, stand it up on a plate and run the blade of your knife down the cob.  This will strip all the leftover bits of corn on to the plate.  I then bag this juicy goodness separately and mark it to use for corn chowder later.
• Place into freezer bags, remove as much air from the bag as possible and close tightly.
• Place bags in freezer and enjoy summer goodness long into the winter.

For other suggestions for freezing corn, see Marg's post on creamed corn.

http://www.mennonitegirlscancook.ca/2010/09/creamed-corn.html

Kernel Corn Salad

Join us tonight and Saturday at the MCC Relief Sale in Abbotsford BC at the Tradex.
We'll be signing our Celebrations book near the Ten Thousand Village booth.
Signing times...
Friday evening 6 - 7:30 PM
Saturday morning 9 - 11 AM

Admission is FREE
Enjoy Mennonite Food and see the beautiful Quilt display and auction.
There are activities for kids and live music!

All book royalties go to the MCC project WASH program in Kenya.

 It's Corn Season!  If you drive through the valley you will see many yellow barns selling corn.

Here's an incredible, easy, zesty corn salad with a hickory smoked flavor.  Seeing we live in the land of Chilliwack Corn, it's only suitable that I share another fine vegetable dish chock-full of fresh vegetables from my garden. We are thrilled to grow corn on our acreage.
Find out more about the best corn in Chilliwack.

 

Kernel Corn Salad

• 1 Tbsp olive oil
• 4 cups whole kernel corn ( 1 cob corn equals approximately 1 cup corn)
• 1/2 cup minced red onions
• 1 jalapeno pepper, seeded and minced
•  1 cup diced red bell pepper
• 1 clove minced garlic
  
  
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 1 cup quartered grape tomatoes
• 1 cup canned black beans, drained and rinsed
• 2 Tbsp freshly squeezed lime juice
• 2 Tbsp minced fresh cilantro
• 1 Tbsp hickroy-flavored barbecue sauce
• 1 tsp granulated sugar
• salt and pepper to taste

1. Heat olive oil in a large, non-stick skillet over medium-high heat.
2. Add corn.  You can also substitute canned or frozen corn.
3. Cook and stir until corn just begins to char, up to 8 minutes.  Don't burn it.
4. Or you can grill your corn on the BBQ slowly. 
5. Add onions, jalapeno, peppers, garlic, cumin and chile powder.
6. Cook and stir 1 more minute.
7. Remove from heat and transfer corn into large mixing bowl.
8. Add remaining ingredients.
9. Add fresh cilantro just before serving.
10. Cover well and refrigerate over night prior to serving.

This is my favorite corn recipe which I use when I am preserving corn for the winter.

 Punch the words, 'corn' into the Google search and you will find many wonderful soups and vegetable plates that will leave you with mouth watering recipes.

Pumpkin Molasses Cookies

Autumn is almost here and the pumpkins are ready for picking!
Pumpkin and molasses are a wonderful combo in these soft cookies. When my daughter brought me a taste of these cookies I knew I would be adding them to my list of favorite cookies.
Do you use canned pumpkin from the store or do you prefer to cook up your own?

• 1/2 cup butter, room temperature
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 1/2 cup pumpkin, cooked
• 2 teaspoons vanilla
• 2 1/3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• sugar for rolling cookies

1. Beat together butter and sugars until creamy.
2. Add egg, molasses, pumpkin, and vanilla, mix till well blended.
3. Whisk together dry ingredients and add to the creamed mixture just until combined.
4. Refrigerate dough for 1 hour.
5. Scoop tablespoons of dough, roll in balls, and roll in sugar. The dough is sticky so this is a bit messy.
6. Place 2" apart on parchment lined baking pans.
7. Bake in 350º oven for 10 to 12 minutes.
8. Let cookies cool on the baking pan for a few minutes, then transfer to a cooling rack to cool completely.

Peach Almond Scones

We are so enjoying the local peaches at this time of the year.  By local...I don't mean that they are grown in my neighbourhood...but that they are British Columbia peaches.  Peaches are grown in the southern areas of the Okanagan, Similkameen, and Kootenay valleys....by about 800 peach growers.  BC produces 7 million kilograms of peaches...about 20% of the Canadian production....mostly sold as fresh produce.  I'll be sad when the peach season ends.

Here's a recipe for fresh peach scones you might also enjoy!

• 2 cups flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup cold butter
• 1/2 cups sliced almonds, slightly toasted, divided
• 1 large egg
• 3/4 cup buttermilk
• 1/2 teaspoon almond extract
• 1 cup diced peaches

Glaze:

• 1/2 cup icing sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract

1. Preheat your oven to 375°F. 
2. In a large bowl, combine the flour, salt, sugar, baking powder and baking soda.
3. Cut in the butter, using a pastry blender...or grate with a coarse grater and combine with fingertips. 
4. Stir in 1/4 cup of toasted almonds. 
5. In a separate bowl, whisk together the eggs, buttermilk and the almond extract. 
6. Stir this mixture into the dry ingredients. 
7. Add the peaches and stir just until well-combined. (This is a somewhat wet and sticky dough, perfect for drop scones.)
8. Drop by large spoonfuls (ice-cream scoop) onto parchment paper lined cookie sheet.
9. Sprinkle with remaining 1/4 cup of sliced almonds.
10. Bake until golden...15 to 18 minutes.
11. While still warm, drizzle with glaze.

 Yield: 1 dozen large scones.

This is just one more way to enjoy our local peaches!