Macadamia Nut Cookies

This has been a family favorite over the past years.
I got this from a friend who said "they never fail."

These cookies come skiing, camping and
now the little boys are becoming more adventuresome and
help in making double batches.
They never stick around long enough.

2 eggs
1 tsp. vanilla
1 C. Sugar
1 C. brown sugar
1 C. margarine
1/2 tsp salt
1 tsp. baking soda
11/2 C. oatmeal
2 C flour
1 C. white chocolate chips
1 C. Macadamia Nuts

Preheat oven to 350 degrees.
Like usual
Mix the eggs, sugars, vanilla, and margarine together.
Add the salt, baking soda and mix well.
Add dry ingredients.
I use a smalll ice-cream scoop to put them on the pan.
Bake for 12 minutes. Exacto!
Do not flatten them.
When they come out of the oven,
let the pan drop on the counter or stove top.
(This procedure flattens them out naturally)
Hopefully they will be softer rather than crunchy.
I learned this trick about "slapping" a few years back from
my daughters who learned this at University.
Which course?
The course of living in dorms.

Get those little guys to help you.
Give them assistance with a motor and
you'll be surprised about productivity.

Call it a store or whatever.
Invite your parents/grandparents over and have coffee and cookies.
What better way to help build self esteem
in the lives of these little people!

Spagetti Sauce

This has been another family favorite.
At the end of summer my friendly neighbor lady, Kathleen
who owns a green house across the street from me,
brings me her left over peppers and tomatoes.
What a treat!
Any ways I want to share with you one of my favorite Spaghetti Sauces from one of our own authors, Bev K.
It's in the green "Greendale Cookbook" on pg. 45

1 lb. ground beef
1 medium onion
1 C. chopped celery
1/2 green pepper, chopped
1 quart canned tomatoes undrained. ( I use fresh tomatoes, skin them, chop them and they are the best.)
1/2 tsp. oregano
1 can mushrooms
1/2 C. ketchup
1 tsp. prepared mustard
2 tsp. paprika
2 Tbsp. sugar
11/2 tsp. salt
1/4 tsp. pepper
1/2 tsp Worchestershire Sauce
1/4 - 1/2 Cup grated fresh parmesan cheese.

Brown ground beef, seasoning slighlty with salt and pepper. Drain.
Place all ingredients except cheese in large sauce pan and bring to a boil.
Turn heat to medium and cook until sauce is thick - about 11/2 hours - 2 hours.
Serve over spaghetti.
I add fresh cheese on their dinner plates.

This sauce freezes well. I often double it and freeze half.

Add the ground beef to the mixture, and let cook for 11/2 - 2 hours.


As you can see, I store the sauce in miniature Ziploc containers for those young adults in my life who don't prioritize cooking. It's the best sauce ever and it's so good with fresh vegetables.
I've been waiting for Bev to post this, but I just made it this week, once again.

Tee Gebaeck ~ Christmas

Some of you may recognize this German Recipe.

This recipe could also be referred to as Linzer Cookies.

These cookies were part of a Christmas exchange, years ago from my Tanta Gertraut.
My husband dived in for this gift and he finally won the gift exchange with a happy smile on his face. My aunt passed this recipe down to my SIL, Trudy and she has taken the time to walk me through the steps.

He has begged me for years to get this recipe...
I now have the recipe, the utensils, and actually made them last night.
Guess who had to come and help put the jam between the layers?

2 3/4 C. flour
2 tsp. Baking powder
3/4 C. sugar

Sift these three ingredients.

1 Cup cold butter
2 Eggs
1 tsp.Vanilla

Make a whole in the middle of your bowl and slowly shred 1 Cup of cold Butter, adding the eggs and vanilla. Knead the flour and ingredients till you have a smooth dough.

Divide into two batches. I put the other batch in the fridge while I cut all the bottoms.
It's important to keep the dough chilled as it works much better.
Roll out the dough very thin, less than 1/4 inch. Keep your counter floured so they don't stick.
Use the round base cutter. I made mine a bit too thick, so I tried again....
Bake in the oven at 375 between 4-5 minutes.

Then take the other batch and use your favorite cutter (Linz cutter with an insert) and make all the tops. I think you can buy those Linz cutters at a Delicatessen
Again, bake for 4-5 minutes.

When they are all baked, you can use your favorite jam.
I didn't have home made jam, but Judy was generous enough to loan me some raspberry jam.
Spread about one teaspoon of jam on each bottom.
Place tops over bottoms to create the sandwich effect.

When they are completed, freeze them and just before serving, dust them with a bit of powdered sugar. They taste the best straight out of the freezer.

Yes, they take time but they are worth it.

Hazelnut Roll ~ Christmas

Here is just a tiny touch of what you will see in our home on Christmas Eve.
The Hazelnut Roll has been a favorite in our home since 1980.
It came from a long time acquaintance who could not eat flour.
So she shared this dessert with us and it has been
voted a keeper in our home for many years.
It does take some time and patience,
therefore when I set out do this task,
I make sure I have a morning free and I always make two rolls.
Do not try to baby sit in between....
Don't double them.
I make them individually.

Here goes.

Hazel Nut Roll

1 1/4C. ground hazelnuts
6 eggs
3/4 C sugar
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 tsp. Baking powder
1/4 tsp. salt
11/2 C Whip Cream
1/4 C. sifted icing sugar - (to be drizzled on damp towel)
Nutella Spread

Grease 15x10 cookie sheet (parchment paper) I can't live without Parchment paper.
Heat oven to 350'

1. Separate eggs & whites
2. Mix sugar, & yolks at high speed for 5 min. ( I use my Bosch machine.)
3. Beat in extracts. Beat one more minute.
4. In separate bowl add hazelnut flour, baking powder, and salt - mix well with fork.
5. Beat egg whites till stiff, but not dry.
6. Add flour mixture (#4) to sugar mixture (#2) Beat for 2 more minutes.
7. Fold egg whites into cake mixture. (#6)
   
8. Bake for 20-25 minutes. (This year I baked it for the full 25 minutes and it came off the towel much easier. If it's not baked long enough, it tends to stick to the towel. YIKES!
9. Flip cake onto damp cold tea towel ( I double it) Sprinkle the towel with icing sugar so that the batter does not stick.
   
10. Roll up for 15-30 minutes.
11. Unroll and assemble.
12. One layer of Nutella/nougat spread.
13. Then add a layer of whip cream. Whip it so that's it's stiff, otherwise it's too hard to roll up.
14. Roll up the cake once more and garnish it with more whip cream and hazelnuts.
    
15. Then I cut trim off the edges and that's for the man of the house with a fresh cup of coffee.
    
16. Stick it into the freezer, and serve whenever. We eat it cold, as it's so delicious.
17. I freeze it first on a cookie sheet and make sure it's frozen hard several hours, and then it's easy to wrap with saran wrap and cover it in a plastic bag.
    

Have fun and enjoy the treat!
If you can't figure it out, stop by and let's enjoy a piece together.

Corn Chowder Soup

It's the time of year where we are known far and wide for our high quality Chilliwack Corn.
Every fall I can't wait to dig in and pull the last of the fresh potatoes, carrots, onions and of course fresh corn. This year is been extra special, as we have our own fresh corn.
Corn Chowder Soup has been a favorite for years. It brings back memories to many ski vacations.
I got this from a cookbook called, "from the kitchens of Eden", where a strong friendship has tied us together since 1984.

I will give you the original recipe but let you know how I change it up by adding a squiggly line.

Ingredients

• 2 tins creamed corn ~ I use fresh corn from about 4 large cobs.
• 2 tins cream of celery soup
• 2 tins cream of mushroom soup
• 1 onion
• 1/2 green pepper
• 2 C. cooked potatoes ~ I add a few carrots and celery stalks.
  
• 1 large tin chopped tomatoes
• 1 pound bacon ~ I use Mennonite Farmer Sausage from Rempel's
• 2 quarts milk
• You need to add pepper and salt to taste.
  

While I cook my potatoes, I throw in a few carrots and celery. (Drain water) Meanwhile, I saute oinions, green pepper and the sausage which has been cut into bite-size pieces.
Place all ingredients into large soup pan and heat slowly as milk tends to burn on quickly.

Cut, Chop and Saute'

You can almost taste this. Imagine the aroma in your kitchen.
Hope you can all get out there and find some fresh Chilliwack Corn.
I freeze this soup. No soup tastes as good as fresh, but when one does not have the fresh produce in winter, this is second best.

Florence's Carrot Cake

I received this recipe from a neighbor of mine many years ago. I've dug it up again and added a bit of fresh zucchini and there's just no other carrot cake like this. As you all know there are many variations of Carrot Cake. This one has no pineapple, no coconut, but stacks of almonds. It's easy to make and tastes better with age. I love to freeze this cake.

Florence's Carrot Cake

• Grate 3 cups of raw carrots, set aside.
  
• 2 C. white sugar
• 11/4 salad oil
• 2 tsp. baking soda
• pinch of salt
• 2 tsp. cinnamon
• 1 tsp. vanilla
• 4 eggs
• 2 C white flour
• 11/2 C. chopped almonds and walnuts

Follow normal cake making directions.

1. Mix sugar, oil, and add the dry ingredients. Slowly add all the eggs and flour, and don't forget the yummy almonds. I actually don't use any walnuts. I prefer almonds.
2. Now add the carrots to the batter.
3. Bake in a well greased 9x13 pan at 350' for 45 minutes.
   

Frosting

• 1/4 C. margarine
• 1C powdered icing sugar
• 4 oz. cream cheese
• 1/4 tsp. vanilla

Melt margarine, add cream cheese and blend until smooth. Add powdered sugar and spread on cake when cool. Again, I sprinkle more chopped almonds on top.

When it is completely cooled, I cut it up into sections with saran wrap and stick it in my freezer.
But one other option is to phone a bunch of friends, brew a fresh pot of coffee and have a sampling of this terrific cake. Mine is all set to go along on my camping trip this week.
It's about those yummy almonds. What's camping with out a fresh piece of cake and freshly brewed coffee over the fire pit.

Bread for the Journey

My mother has been my cheerleader.

As a result of living with congestive heart failure,
she was taken from us at an early age, 73!
This gave us time to celebrate life with her.
In July of 2000, we celebrated together as a family at her favorite spot.
Recognizing her families love for sports,
she presented each one of us with a wooden baton.
On each baton, she had the words inscribed.

Marg,
"Keep on running with your eyes fixed on Jesus"
Mom

She died shortly thereafter, November 27, 2000.
She finished her race...

The Christian life involves hard work. It requires us to give up
whatever endangers our relationship with God, to run patiently,
and to struggle against sin with the power of the Holy Spirit.
To live this life effectively, we must keep our eyes on Jesus.
We stumble when we look away from him and at ourselves or
the circumstances surrounding us.
We are running Christ's race, not our own,
and we must always keep him in sight. ~ TLB

Hebrews 12:2 Keep your eyes on Jesus, our leader and instructor...

Mixed Greens ~ Steff

It's been one more hot day in the Fraser Valley. Record breaking temperatures.
The only thing that I can think of making is a fresh salad with all our garden vegetables.
This has been one of my favorite's this summer. It's simple, quick and has a kick to it and will be one of the first salads on the guys list. They all love bacon.
This comes from the kitchen of Steff, a younger friend of mine who's always trying something new. If I need a quick appetizer, I can count on her and now I have a good collection of recipes/appetizers on hand.

Mixed Greens

• 4 Cups Romaine lettuce
  
• 4 Cups Baby Spinach
• 2 Peppers red/green/yellow/orange
• 1 pkg Bacon (fried & cut up) ( Often, I make this ahead of time. I still prefer the freshly fried bacon, as opposed to the crumbled bag bacon)
  
• 1 Cup Feta Cheese
• 1/2 Cup pumpkin seeds

Prepare the lettuces together in a bowl and add the remaining ingredient on top.
Toss the last two ingredients together and toss on top just before serving.
I pour the dressing over and then mix it up slightly.
I love the colorful display, so I don't mix to much, rather let it soak through the leaves.

Dressing

• 9Tbsp. Virgin Oil (1/2 Cup)
• 4 fresh garlic cloves
• 7 Tbsp apple cider vinegar
• 2 tsp honey
• 2 tsp. sugar
• salt/pepper to taste

Mix together and pour just before serving.

Make it ahead of time and take it along to the beach.

Leafy Lettuce Salad

Leafy Lettuce Salad

I remember this salad, as a small girl growing up.
My mother lived off a mere $50 a month budget for groceries.
She needed to feed a family of 7 plus all the hired hands.
She had a gift of hospitality, and knew how to make her pennies stretch.

Actually, she always asked God how she could make her budget last....

She worked hard and always had a garden and since I'm not working out of the home,
I've made every effort to grow a garden again. I love sharing this with the grand kids.
We've made some raised garden beds this year, which takes away from all that back braking work.
This week I called my sister to see what Mom's secret recipe contained.

Leafy Lettuce Salad

• 8 cups of Leafy garden lettuce.
  

• 1/2 cup sugar
• 1/2 cup cream
• 1/2 vinegar

Blend the sugar and cream together and then add the vinegar.
Pour over your leafy lettuce.
Yum!!!
Do any of you remember this lettuce salad?

Add some freshly fried potatoes.
We have been enjoying those cooked first baby potatoes.
If there are leftovers, you make fried potatoes.
My mom always made those. Nothing was ever wasted.
Cut your potatoes up fine,
Add some butter (1/4 C.) into a frying pan and turn the element on to High.
Don't run away!!!
Fry these potatoes quickly and let them get crisp.
Add a bit of salt & pepper and a fresh tomato and away you go.
Simple, yet nutritious for this time of year.


Check out your local markets and see if you can't bring home that old fashioned cooking.

Strawberry Delight

May is the month for fresh strawberries or use up the frozen strawberries in your freezer so that you can freeze some fresh ones again. My mom always taught me to use up the older freezer products before replenishing. I still like to with that motto.
When my family was younger I used to make their favorite dessert.
It is so easy and yet so yummy that everyone will ask for the recipe.
Tonight I served it for my son's birthday and sure enough.
"Can I have the recipe?"
I made up this title, because I do not know the origin of this recipe.


Strawberry Delight

Ingredients

• One package strawberry jello. (6oz)
• 2 Cups Whipping Cream or 1 Litre Cool Whip (soften cool whip)
  
• Four cups frozen strawberries
  

Method

1. Follow directions on packet to dissolve jello. (2 Cups boiling water)
   
2. Make sure you stir long enough so that the jello is all dissolved.
3. Add 4 cups frozen strawberries, make sure they are broken apart. (mine are sliced)
   
4. This will make your jello thicken very quickly (5-10 min.) Stir frequently.
5. Then fold in your whip cream or Cool whip.
6. I usually pour this into parfait glasses or fruit nappies.

Add frozen strawberries to the hot jello mixture.

Fold in whip cream or Cool Whip

Spoon into dessert nappies and garnish with a fresh strawberry.
And I can promise you that your guests will ask you for the recipe.
It's light, cool, and refreshing especially on a warm evening.

Taco Dip

Sunday is a day we love to get together as a family. One never knows how many will be home, so generally I make a large meal so we can have left overs.
This week I have chosen a family favorite that I collected years ago from a good friend, Hilda who is always fixing a large meal for her family and grandchildren. She has used this as a staple for years, especially on Sunday's as it is easy to prepare in advance and one is not scurrying in the kitchen. Thank you Hilda. I love this recipe and it's so easy to freeze and take on a family ski vacation or camping trip. I can guarantee there will not be many left overs.


Taco Dip

• 2 lbs. hamburger - browned and drained
• 1 Cup Salsa
• 1/2 C. taco seasoning
• 1 C. sour cream
• 1 or 2 tomatoes chopped up
• 1 or 2 onion greens chopped
  
• 1 C grated cheddar cheese

Method

1. Brown hamburger and drain.
2. Add Salsa and taco seasoning.
3. Simmer on low heat for 5 minutes.
4. Scoop mixture into casserole bowl.
5. Spread sour cream over meat mixture.
6. Add chopped tomatoes and green onions
7. Then sprinkle cheddar cheese on top.
8. Bake at 350 degrees for 30-40 minutes.

I added the recipe of Judy's Riverwalk Guacamole as a complimentary side dish. Yummy!
Don't forget to add a large bowl of tacos. I usually dish a scoop of sauce in their dishes while they smother the sauce with the nacho chips.
Often I will add a fresh salad, but today I added a loaf of fresh bread with peanut butter and honey (for the little man) and a fresh fruit platter.
At the end of the meal my eldest son, leaned over and said, "Mom, you know that this is my favorite meal." Unfortunately today there were no leftovers.
I was hoping to stay out of the kitchen this week, and enjoy gardening outdoors instead...

Baron Of Beef

This is one of our family's favorite.
Often on Sundays we have lunch together with our family.
I'm always up, for trying everybody's favorite meals.
I love to find meals that I can prepare on Saturdays,
so that my work load is simple on Sundays.

When those little boys walk in and yell.
"Oma I'm Here!"
Everything get's dropped and big hugs are in place.
So I'm trying to avoid last minute prep..
Makes my life much simpler.
The recipe I'm about to post is from my cousin in Calgary.
This weekend I made Judy's delicious bread.
And I cooked up her Cream of Cauliflower Soup
I don't think this one has found it's way into the
MGCC Blog.....Check it out. It's a keeper.

And then I added Calgary Cousin's fresh

Baron of Beef

Sirloin Tip Roast
5 pounds
Rub with dry mustard/ onion soup mix
Put in oven to roast/add some water
Approximately 21/2 hours. (depending on the size)

Slice thinly.
I have this wonderful Braun machine,
which does an incredible job.

Sauce
1 Cup Ketchup
1 Tbsp. Worchester Sauce
1/4 Cup Vinegar
1 Tbsp Brown sugar
1 tsp. salt
1 tsp. celery salt
1 Tbsp minced onions
2 Tbsp. Soya Sauce

Blend this together and layer meat with sauce,
so that everything gets marinated.
Cook in oven for 1 hour at 350.
Cook a pot of rice and you have a hearty meal.


I love cooking in large quantities.
Usually someone needs an extra serving somewhere,
and why not, it's so simple to make a double batch.

Another meal to enjoy on a cold winter night.
When is Spring coming?

Frankfurter Kranz

Does this look like a flop or what?
Most of us women live fast paced lives and we're always multi-tasking.
Not ALL Menno girls can cook up every meal perfectly in just a few seconds.
But what do we do when something flops?

Tanta Rued (Ruth) makes this in Calgary and I thought it was simple enough to whip up.
This was a treasured recipe of my husbands mother.
But now it's time to give our readers the true facts.....
This torte is called Frankfurter Kranz. It's a German cake and it is delicious.

Just so you know I've tried this recipe three times and it keeps flopping.
I can't just huck it out, but being somewhat frugal I tried to piece the thing together.

Bake a simple sponge cake and yes, you can bake this in a round pan, but I prefer to use the loaf pan so that I can cut it into slices and freeze it.

Wow, as you can see the whole thing flopped....So much work and yet that's my second try.
I'm not impressed.
But somehow I served it to my family and they approved....meanwhile I'm foot stompin' because this does not taste or look like Tanta Rued's. (Ruth)
So I'm on the phone....

I invited Martha Stewart (my cousin, Frieda) for a lesson on cake baking...

Frankfurter Kranz

• Make your simple sponge cake recipe, or buy a cake mix.
• Remember to turn the cake upside down to cool.
• Slice cake into three layers.
• Whip two two cups of whipping cream and add 2 Tbsp. instant vanilla pudding.
• Spread first layer with whip cream mixture.
  
• Spread middle layer with tart raspberry jam.
• Spread remaining whip cream mixture over the entire cake.
• Spread burnt almond over the entire cake.

Burnt Almond Mixture

• Now the real secret to this cake is working the the almond mixture.
  
• 2 Cups white almonds (no skins) Put into hot water for 1 minute, only so that when you chop the nuts the crumbs don't fly all over the place. Don't chop to fine, but evenly.
• Add 2 Cups sugar.
• Stir slowly in frying pan at med-high heat, until all the sugar caramelizes and turns brown.
• I rotated the heat from med to me-high over the next 45 minutes.
• It needs to be done slowly, otherwise the sugar will not caramelize.
• This process is what makes the cake special and as you can see, it takes.....TIME.
• I had enough nuts left over to make another cake for a later time. I just froze them.

We sliced the cake and assembled it with raspberry jam and whipping cream.
Ooops! I think I see 4 layers...

She then showed me how to take the burnt almond nuts and distribute them evenly.
It's always fun to cook with someone else. You learn so many life lessons.
"Marg, learn to buy cake mixes rather than thinking you need to do everything from scratch....The results are the same and no one knows."

Voila!

The cake was completed and devoured instantly as my husband's family ramped and raved that they had not had this Torte since their Mother passed away 25 years ago.
Mission accomplished and You too, can do it.
Just keep working at it and call for help.
Thanks Frieda for coming alongside.

Chicken Tarragon Salad

Over the past 10 years, since the children have left home,
salads, have been one of our staple foods in the house.
I always enjoy sharing other people's salads. What a treat.
Sometimes when we've dined out, it's always a treat when the chef,
shares some secrets with you.
This recipe comes from one of our finest dining restaurants way back in 1980's.
It was called the "Harverstors Four," and they had a European chef, Jurgeon.
He has shared several with me and they are always my families favorites.

Go to your favorite market, or pick from your garden.
I always love to get the freshest vegetables.

Julienne all the vegetables.
It looks so nice and colorful.

I make most of my own dressings and have found the little
Braun mixer to be a favorite for mixing the dressing for the right consistency.

Don't forget the freshly cut up Tarragon.

I made this on Sunday and just through the freshly chopped
Tarragon right into the salad.
The fresh flavors are still in my taste buds.

Chicken Tarragon

4 deboned chicken breasts
2 green peppers
2 red peppers
2 Romain heads lettuce
1 bunch onion greens
1 red Spanish onion

1. Fry Chicken at 375 for 20-30 min. I always BBQ
2. Julienne (cut long thin strips) peppers, onions
3. Cut lettuce into bite size pieces.

Dressing

2 TBSP vinegar & tarragon (I love to use fresh tarragon from my garden.)
2 TBSP lemon juice
1 tsp. Dijon mustard
1/2 tsp. Worchester Sauce
10 TBSP unsaturated oil (I use Olive Oil)

When the chicken is cooled, cut into julienne strips and lay them on top of the salad.
Pour the dressing over the salad and watch the food disappear.
I can never make this salad big enough.
Of course you can serve some of Marg's Health Buns