tag:blogger.com,1999:blog-67973615230298428632024-03-13T09:04:42.806-07:00Can You Send Me Your Recipe?My girls are always phoning or emailing me, asking me to send them a recipe.
Finally they can go to any internet cafe or computer and find their favorite recipes right at their fingertips. This is a work in progress.Marghttp://www.blogger.com/profile/10232992558954142820noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-6797361523029842863.post-58571982089225395402014-12-21T14:40:00.001-08:002014-12-21T14:40:34.011-08:00Crab Cups<h2 class="date-header">
Thursday, December 23, 2010</h2>
<a href="https://www.blogger.com/null" name="2429847720714383120"></a>
<h3 class="post-title entry-title" itemprop="name">
Crab Cups
</h3>
<div class="post-header">
</div>
<a href="http://3.bp.blogspot.com/_-0IEi73P8ck/TRLIAdINIXI/AAAAAAAAG2A/2kKPH_pSPSI/s1600/IMG_1597.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_-0IEi73P8ck/TRLIAdINIXI/AAAAAAAAG2A/2kKPH_pSPSI/s320/IMG_1597.JPG" id="BLOGGER_PHOTO_ID_5553721200645841266" style="cursor: pointer; display: block; height: 237px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Here's
something that I sampled many years ago as I walked through the aisles
of a supermarket. This tasted so good, that I asked for the recipe, and
ever since that day, it's part of our Christmas Eve appetizer platter.
So if you are still looking for those last minute ideas...this one is a
real winner. The kids actually thought I had things mixed up today when
I served them two days early...Don't worry, I will be making a fresh
batch.<br />
<br />
Crab Cups<br />
<ul>
<li>250 grams of imitation crab</li>
<li>1 stalk of celery</li>
<li>1 onion green</li>
<li>2-3 Tbsp miracle whip</li>
<li>salt and pepper to taste.</li>
<li>2 boxes of Siljans, (crispy shells)</li>
</ul>
Instructions.<br />
<ol>
<li>Chop the crab, onion greens and celery fine, so it resembles the same texture.</li>
<li>Add the miracle whip</li>
<li>Add salt and pepper to taste</li>
<li>Blend all ingredients together</li>
<li>Dish mixture into shells.</li>
</ol>
<a href="http://1.bp.blogspot.com/_-0IEi73P8ck/TRLDv74N30I/AAAAAAAAG14/7PDFOmYX1is/s1600/IMG_1601.JPG"><img alt="" border="0" src="http://1.bp.blogspot.com/_-0IEi73P8ck/TRLDv74N30I/AAAAAAAAG14/7PDFOmYX1is/s320/IMG_1601.JPG" id="BLOGGER_PHOTO_ID_5553716518795992898" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I
always prepare this in the afternoon, and store in a sealed container,
refrigerated. After we come home from the church service, I spoon the
mixture into the crispy shells, just before serving them, or else they
will get soggy. If you have leftover crab mixture, store it back in the
fridge, and as usual, someone will have snuck into my fridge early
Christmas morning to finish them off. It's quick, it's easy and just
the perfect size.Marghttp://www.blogger.com/profile/10232992558954142820noreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-63187381086762149722014-12-21T14:38:00.000-08:002014-12-21T14:40:53.516-08:00Zippy Party DipZippy Party Dip
<br />
<div class="post-header">
</div>
<div style="text-align: center;">
Quick and easy...and delicious!</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/_meYITxWA0ZU/TAbRvHhtpHI/AAAAAAAAPDY/YTiHQuNCsrw/s1600/IMG_3237aa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_meYITxWA0ZU/TAbRvHhtpHI/AAAAAAAAPDY/YTiHQuNCsrw/s400/IMG_3237aa.jpg" height="300" width="400" /></a></div>
<br />
<br />
<br />
<br />
Zippy Party Dip<br />
<ul>
<li>1 cup / 250 ml cream cheese</li>
<li>1 cup / 250 ml sour cream</li>
<li>1/2 cup / 125 ml <b>hot</b> salsa</li>
<li>1 tsp /5 ml chili powder</li>
<li>1 1/2 - 3 cups /400-750 ml shredded Tex-Mex cheese</li>
</ul>
<ol>
<li>Mix cream cheese, sour cream and salsa together well.</li>
<li>Spread in bottom of casserole or any nice ovenproof baking pan.</li>
<li>Sprinkle with 1 teaspoon chili powder.</li>
<li>Spread grated cheese over to cover. (Use more or less depending on the size of your pan).</li>
<li>Bake in 350°F / 175°C oven for 25 minutes, or until heated and bubbly.</li>
<li>Serve with tortilla chips, crackers or raw veggies.</li>
</ol>
*<i>I have on occasion made the dip in small ramekins for individual sized servings...as pictured above. </i><br />
<br />
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Marghttp://www.blogger.com/profile/10232992558954142820noreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-43072816870694490792014-12-21T14:34:00.003-08:002014-12-21T14:40:18.314-08:00Pesto Dip<h2 class="date-header">
Thursday, September 3, 2009</h2>
<h2 class="date-header">
http://www.mennonitegirlscancook.ca/2009/08/pesto-dip.html </h2>
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<br />
<h3 class="post-title entry-title" itemprop="name">
Pesto Dip
</h3>
<div class="post-header">
</div>
<a href="http://4.bp.blogspot.com/_Ip2Ajh-aZYU/SoJGout9MjI/AAAAAAAAB8E/SKqFD7UrPDQ/s1600-h/Pesto+dip+2.JPG"><img alt="" border="0" src="http://4.bp.blogspot.com/_Ip2Ajh-aZYU/SoJGout9MjI/AAAAAAAAB8E/SKqFD7UrPDQ/s400/Pesto+dip+2.JPG" id="BLOGGER_PHOTO_ID_5368931371328549426" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div align="center">
<i>This
is a very quick and easy appetizer. If you have the ingredients on hand
it only takes a few minutes to put together and it is delicious.</i></div>
<ul>
<li>1 250 g. ( 8 oz.) package cream cheese, at room temperature</li>
<li>a small jar of prepared pesto</li>
<li>oil packed, sun-dried tomatoes, </li>
<li>pine nuts, lightly toasted and salted if desired</li>
</ul>
<ol>
<li>Beat cream cheese until light and smooth and spread on a small platter or dinner plate.</li>
<li>Spoon prepared pesto over cream cheese, leaving a bit of the cream cheese showing around the edge.</li>
<li>Arrange the sun dried tomatoes evenly over the pesto layer. If they are large, cut them into smaller pieces first.</li>
<li>Sprinkle with pine nuts and refrigerate for an hour or so to blend the flavours.</li>
<li>Serve with crackers or sliced baguette.</li>
</ol>
Marghttp://www.blogger.com/profile/10232992558954142820noreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-31466262968348467522014-12-21T14:33:00.000-08:002014-12-21T14:41:36.244-08:00Artichoke and Roasted Pepper DIP<h2 class="date-header">
Friday, December 19, 2008</h2>
<h2 class="date-header">
Artichoke and Roasted Pepper Dip</h2>
<h2 class="date-header">
http://www.mennonitegirlscancook.ca/2008/12/artichoke-and-roasted-pepper-dip.html</h2>
<h3 class="post-title entry-title" itemprop="name">
</h3>
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</div>
<div class="post-body entry-content" id="post-body-7963133662584623442" itemprop="description articleBody">
<a href="http://3.bp.blogspot.com/_rPil5ejM4no/SUvfj-YqsmI/AAAAAAAAAhg/scoxcLBmAuA/s1600-h/DSC02777.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_rPil5ejM4no/SUvfj-YqsmI/AAAAAAAAAhg/scoxcLBmAuA/s400/DSC02777.JPG" id="BLOGGER_PHOTO_ID_5281560797156913762" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Put
this appetizer out on your kitchen island and for sure you'll have
everyone right where you're trying to finish up the meal. My son-in-law
loves to tease me about that! So, depending on how stressed you want to
be, plan your placement carefully. If I remember right, I got this
recipe from my niece, Pauline.<br />
<br />
Ingredients:<br />
1/2 cup miracle whip ( I do more)<br />
2/3 cup grated Parmesan cheese<br />
1/2 jar roasted sweet red peppers, patted dry and chopped<br />
1 can (14 oz) artichoke hearts, drained and chopped<br />
1 each: green onion chopped, clove garlic, minced<br />
<br />
Stir
together miracle whip, cheese, peppers, artichokes, onion and garlic.
(I save a bit of the cheese and sprinkle it on top) Spoon into 9 inch
pie plate or similar small, low baking dish. Bake at 350F 10 - 12 min.
Serve with crackers, corn chips or guacamole chips.
</div>
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from the kitchen of
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<span itemprop="name">Anneliese</span>
</a>
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at
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Marghttp://www.blogger.com/profile/10232992558954142820noreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-88559770180496349302009-11-23T18:04:00.000-08:002009-11-23T18:14:18.510-08:00Pfeffernusse<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 12"><meta name="Originator" content="Microsoft Word 12"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CBARTEL%7E1.FAM%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml"><link rel="themeData" href="file:///C:%5CDOCUME%7E1%5CBARTEL%7E1.FAM%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx"><link rel="colorSchemeMapping" href="file:///C:%5CDOCUME%7E1%5CBARTEL%7E1.FAM%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> 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<br /></span></b></span></p> <p class="MsoNormal" style=""><span style="font-size:100%;"><b><span style=";font-family:";" ><o:p> </o:p></span></b></span></p> <p class="MsoNormal" style=""><span style="font-size:100%;"><i style=""><span style=";font-family:";" >(Call Mom if you have any questions) </span></i></span><span style=";font-family:";font-size:100%;" ><o:p></o:p></span></p> <p class="MsoNormal" style=""><span style=";font-family:";font-size:100%;" >Yields: One ice-cream pail<o:p></o:p></span></p> <p class="MsoNormal" style=""><span style=";font-family:";font-size:100%;" >Bake @ 325 F 10-12 minutes<o:p></o:p></span></p> <p class="MsoNormal" style=""><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style=""><span style="font-size:100%;"><b style=""><span style=";font-family:";" >
<br /></span></b></span></p><p class="MsoNormal" style=""><span style="font-size:100%;"><b style=""><span style=";font-family:";" >Part one;<o:p></o:p></span></b></span></p> <ul><li><span style=";font-family:";font-size:100%;" >11/2 C Honey<o:p></o:p></span></li><li><span style=";font-family:";font-size:100%;" >2C white sugar<o:p></o:p></span></li><li><span style=";font-family:";font-size:100%;" >1/2 tsp.cinnamon<o:p></o:p></span></li><li><span style=";font-family:";font-size:100%;" >1/2 tsp cloves<o:p></o:p></span></li><li><span style=";font-family:";font-size:100%;" >1 tsp cardamon<o:p></o:p></span></li><li><span style=";font-family:";font-size:100%;" >1/4 tsp nutmeg<o:p></o:p></span></li><li><span style=";font-family:";font-size:100%;" >1pkg. Pfefferkuchen Gewurze (spices bought at Deli)<o:p></o:p></span></li></ul> <p class="MsoNormal" style=""><span style=";font-family:";font-size:100%;" >Warm honey, mix in sugar and all spices.<o:p></o:p></span></p> <p class="MsoNormal" style=""><span style="font-size:100%;"><b><span style=";font-family:";" >Now</span></b></span><span style=";font-family:";font-size:100%;" >: Cool mixture<o:p></o:p></span></p> <p class="MsoNormal" style=""><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style=""><span style="font-size:100%;"><b style=""><span style=";font-family:";" >
<br /></span></b></span></p><p class="MsoNormal" style=""><span style="font-size:100%;"><b style=""><span style=";font-family:";" >Part two</span></b></span><span style=";font-family:";font-size:100%;" >:<o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:100%;" >250g margarine<o:p></o:p></span></li><li><span style=";font-family:";font-size:100%;" >1/3 C sour cream<o:p></o:p></span></li><li><span style=";font-family:";font-size:100%;" >Melt margarine and add sour cream.<span style=""> </span><o:p></o:p></span></li></ul> <p class="MsoNormal" style=""><span style="font-size:100%;"><b><span style=";font-family:";" >Now</span></b></span><span style=";font-family:";font-size:100%;" > add to honey mixture.<o:p></o:p></span></p> <p class="MsoNormal" style=""><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style=""><span style="font-size:100%;"><b><span style=";font-family:";" >Part three: Pour into Mixing Bowl (kneading hook)<o:p></o:p></span></b></span></p> <ul><li><span style=";font-family:";font-size:100%;" >51/2C flour<o:p></o:p></span></li><li><span style=";font-family:";font-size:100%;" >3 tsp. baking soda<o:p></o:p></span></li><li><span style=";font-family:";font-size:100%;" >Sift together and add to the mixture and mix well.<o:p></o:p></span></li></ul> <p class="MsoNormal" style=""><span style=";font-family:";font-size:100%;" ><o:p> </o:p></span></p> <p class="MsoNormal" style=""><span style=";font-family:";font-size:100%;" >Place in fridge overnight to cool.<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal" style=""><span style=";font-family:";font-size:100%;" >To bake, grease cookie sheet.<span style=""> </span>Roll dough into long rolls and slice.<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal" style=""><span style=";font-family:";" ><span style="font-size:100%;">When baked leave cookies on sheet for 2 minutes then remove from pan.</span><o:p></o:p></span></p> Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-1384044239514311412009-11-21T00:30:00.000-08:002009-11-21T13:03:20.262-08:00Ginger Snaps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-0IEi73P8ck/SwhVKwaLjkI/AAAAAAAAEt4/cRoSb0DSaDM/s1600/ginger+snaps9213+%285%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_-0IEi73P8ck/SwhVKwaLjkI/AAAAAAAAEt4/cRoSb0DSaDM/s400/ginger+snaps9213+%285%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5406664995940044354" border="0" /></a>
<br />Here you go girls, these have been your favorites for years. Enjoy!
<br />
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mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <p class="MsoNormal" style="line-height: normal;"><b style=""><span style=";font-family:";" >Ginger Snaps</span></b><span style=";font-family:";" > ~ This recipe comes from Aunt Elsie’s kitchen.<span style=""> </span></span><span style=";font-family:";" >
<br /></span></p><p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";" >I love these cookies dunked in a glass of ice cold milk!</span><span style=";font-family:";" ><o:p></o:p></span></p> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >3/4 cup butter or margarine<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >1 cup white sugar<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >1 egg<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >1/4 cup molasses<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >2<span style=""> </span>cups flour<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >2 tsp baking soda<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >2 tsp. baking powder<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >1 tsp ginger<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >½ tsp. cloves<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >1 tsp cinnamon<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >1/4 tsp salt<o:p></o:p></span></li></ul> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" ><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >
<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >Method:<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" ><o:p> </o:p></span></p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >Mix the above ingredients in the order given<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >Let cool in fridge for several hours or overnight.<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >Roll dough into 1 inch balls.<o:p></o:p></span></li><li class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >Dip in sugar and place on cookie sheet.<span style=""> </span>Do not flatten.</span></li></ol> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal;"><span style=";font-family:";" ><o:p> </o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal;"><span style=";font-family:";" >
<br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal;"><span style=";font-family:";" >Bake at 350 degrees for 10-12 minutes.<o:p></o:p></span></p> Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-50521843715665551762009-10-18T18:02:00.001-07:002009-10-18T18:02:42.273-07:00Barcelona Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-0IEi73P8ck/StdkU9AwNYI/AAAAAAAAEmk/C_2emut_Fk0/s1600-h/IMG_7752.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_-0IEi73P8ck/StdkU9AwNYI/AAAAAAAAEmk/C_2emut_Fk0/s400/IMG_7752.JPG" alt="" id="BLOGGER_PHOTO_ID_5392889389937341826" border="0" /></a>While on my my last trip to Europe in Spring, we enjoyed trying Mediterranean dishes.<br />We went to this one little quaint restaurant and ordered this avocado/tomato salad. Hm.....<br />This was delicious. But it was too easy...lettuce, tomatoes, avocados, and fresh basil. I know that I always have those ingredients in my home. But what was in that dressing? That became the discussion of our entire meal....<br />The next night we went back to that same little restaurant and ordered exactly the same salad.<br />So I think I have experimented enough with dressings over the past months that I will post this recipe. I know my family has enjoyed this salad with a Mediterranean flare.<br /><br />Salad Ingredients<br /><ul><li>Your favorite lettuce greens</li><li>Avocados</li><li>Tomatoes</li><li>Red Onions</li><li>Fresh Basil<br /></li></ul>Mediterranean Salad Dressing ~ <a href="http://www.chefdez.com/chefdezcookbooks.htm">Chef Dez Cooking<br /></a><ul><li>1/2 cup extra-virgin olive oil</li><li>1/4 cup balsamic vinegar</li><li>1/4 cup lemon juice</li><li>1/4 cup oil packed sundried tomatoes, drained & finely chopped</li><li>1 large garlic clove, crushed</li><li>2 Tbsp. liquid honey (I used 4 Tbsp demerara sugar instead)<br /></li><li>1/2 tsp salt</li><li>1/2 tsp fresh cracked pepper</li></ul><ol><li>Place all ingredients in a bowl, and whisk thoroughly to combine.<br /></li><li>I often use my small Braun <a href="http://www.braun.com/global/household/food-preparation/hand-blenders.html">multi-quick hand blender</a><br /></li><li>Arrange your salad bowls with lettuce greens adding tomatoes, avocados, onions</li><li>Pour immediately over your ingredients in salad bowls.</li><li>Sprinkle with fresh basil.</li></ol>Hope you can add this to your favorites.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-86737085864845994192009-10-18T17:56:00.000-07:002009-10-18T18:00:17.971-07:00Vinaigrette Blueberry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-0IEi73P8ck/Stuq5VBfZNI/AAAAAAAAEqU/zgH6MxizWXQ/s1600-h/IMG_8219.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_-0IEi73P8ck/Stuq5VBfZNI/AAAAAAAAEqU/zgH6MxizWXQ/s400/IMG_8219.JPG" alt="" id="BLOGGER_PHOTO_ID_5394092880578962642" border="0" /></a><br /><div style="text-align: left;">Salads is one of our family's favorites. It's always fun to see what someone else can create.<br />On Thanksgiving weekend, we sampled another delicious salad, meaning this dressing will really catch your eye. Blueberries? As we all know they are high in antioxidants and good for our health. I'm sure we have all enjoyed fresh blueberries in our salads, but what about the dressing?<br />When our family joined Chef Dez cooking class, we were all inspired once again to try something new.<br /><br />Once again, take a salad bowl, and prepare your favorite greens, add a few tomatoes, cucumbers, peppers, and this wonderful dressing, topped with slices of fresh Parmesan cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_-0IEi73P8ck/Stuq58TyHCI/AAAAAAAAEqc/euR6EoRXTmU/s1600-h/IMG_8212.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_-0IEi73P8ck/Stuq58TyHCI/AAAAAAAAEqc/euR6EoRXTmU/s400/IMG_8212.JPG" alt="" id="BLOGGER_PHOTO_ID_5394092891124669474" border="0" /></a>The artists are hard at work...as they love to create flavors.<br /><br />Blueberry Vinaigrette<br /><ul><li>11/2 cups blueberries ( frozen or fresh)<br /></li><li>1/4 cup balsamic vinegar</li><li>1 clove garlic</li><li>1 Tbsp. lemon juice</li><li>1 tsp salt</li><li>1/2 tsp pepper</li><li>1/2 cup extra virgin olive oil</li></ul><ol><li>Place all the ingredients, except for the olive oil, in a food processor. Puree on high speed until thoroughly combined.</li><li>Add the olive oil slowly while the process is still running. Makes approximately 1.5 cups of dressing.</li></ol>Add some chicken or prawns and enjoy a delightful low calorie meal.<br /><br /></div><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-79111909791787731042009-09-30T17:57:00.001-07:002009-09-30T17:58:58.203-07:00Macadamia Nut Cookies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SQKgrPL343I/AAAAAAAACaI/ZD56Gc9Qg2M/s1600-h/IMG_0824.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SQKgrPL343I/AAAAAAAACaI/ZD56Gc9Qg2M/s400/IMG_0824.JPG" alt="" id="BLOGGER_PHOTO_ID_5260943979393311602" border="0"></a>This has been a family favorite over the past years.<br />I got this from a friend who said "they never fail."<br /></div><div style="text-align: center;">These cookies come skiing, camping and<br />now the little boys are becoming more adventuresome and<br />help in making double batches.<br />They never stick around long enough.<br /><br />2 eggs<br />1 tsp. vanilla<br />1 C. Sugar<br />1 C. brown sugar<br />1 C. margarine<br />1/2 tsp salt<br />1 tsp. baking soda<br />11/2 C. oatmeal<br />2 C flour<br />1 C. white chocolate chips<br />1 C. Macadamia Nuts<br /><br />Preheat oven to 350 degrees.<br />Like usual<br />Mix the eggs, sugars, vanilla, and margarine together.<br />Add the salt, baking soda and mix well.<br />Add dry ingredients.<br />I use a smalll ice-cream scoop to put them on the pan.<br />Bake for 12 minutes. Exacto!<br />Do not flatten them.<br />When they come out of the oven,<br />let the pan drop on the counter or stove top.<br />(This procedure flattens them out naturally)<br />Hopefully they will be softer rather than crunchy.<br />I learned this trick about "slapping" a few years back from<br />my daughters who learned this at University.<br />Which course?<br />The course of living in dorms.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SQKgrvC9VOI/AAAAAAAACaQ/NzmkknzxSjk/s1600-h/IMG_0819.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SQKgrvC9VOI/AAAAAAAACaQ/NzmkknzxSjk/s400/IMG_0819.JPG" alt="" id="BLOGGER_PHOTO_ID_5260943987945854178" border="0"></a>Get those little guys to help you.<br />Give them assistance with a motor and<br />you'll be surprised about productivity.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-0IEi73P8ck/SQKgrFKNfgI/AAAAAAAACaA/Cl8JvZZWEA8/s1600-h/IMG_0822.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_-0IEi73P8ck/SQKgrFKNfgI/AAAAAAAACaA/Cl8JvZZWEA8/s400/IMG_0822.JPG" alt="" id="BLOGGER_PHOTO_ID_5260943976701984258" border="0"></a>Call it a store or whatever.<br />Invite your parents/grandparents over and have coffee and cookies.<br />What better way to help build self esteem<br />in the lives of these little people!<br /></div><br /><br /><div style="text-align: center;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png" style="border: medium none ; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-79646931609650866462009-09-30T17:55:00.001-07:002009-09-30T17:58:58.209-07:00Spagetti Sauce<div style="text-align: center;"><font style="text-decoration: underline;"><br /></font><div style="text-align: left;"><font style="text-decoration: underline;"></font>This has been another family favorite.<br />At the end of summer my friendly neighbor lady, Kathleen<br />who owns a green house across the street from me,<br />brings me her left over peppers and tomatoes.<br />What a treat!<br />Any ways I want to share with you one of my favorite Spaghetti Sauces from one of our own authors, Bev K.<br />It's in the green "Greendale Cookbook" on pg. 45<br /><br /><font style="text-decoration: underline;"></font></div><font style="text-decoration: underline;"></font><font style="text-decoration: underline;"></font></div><font style="text-decoration: underline;"></font><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SQKl7xDcKGI/AAAAAAAACaY/SU7giQ3_Uuk/s1600-h/IMG_0750.JPG"><img id="BLOGGER_PHOTO_ID_5260949760920791138" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SQKl7xDcKGI/AAAAAAAACaY/SU7giQ3_Uuk/s400/IMG_0750.JPG" border="0"></a><br />1 lb. ground beef<br />1 medium onion<br />1 C. chopped celery<br />1/2 green pepper, chopped<br />1 quart canned tomatoes undrained. ( I use fresh tomatoes, skin them, chop them and they are the best.)<br />1/2 tsp. oregano<br />1 can mushrooms<br />1/2 C. ketchup<br />1 tsp. prepared mustard<br />2 tsp. paprika<br />2 Tbsp. sugar<br />11/2 tsp. salt<br />1/4 tsp. pepper<br />1/2 tsp Worchestershire Sauce<br />1/4 - 1/2 Cup grated fresh parmesan cheese.<br /><br />Brown ground beef, seasoning slighlty with salt and pepper. Drain.<br />Place all ingredients except cheese in large sauce pan and bring to a boil.<br />Turn heat to medium and cook until sauce is thick - about 11/2 hours - 2 hours.<br />Serve over spaghetti.<br />I add fresh cheese on their dinner plates.<br /><br />This sauce freezes well. I often double it and freeze half.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-0IEi73P8ck/SQKl8L39J_I/AAAAAAAACag/NTgq_PvsmkI/s1600-h/IMG_0751.JPG"><img id="BLOGGER_PHOTO_ID_5260949768120379378" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_-0IEi73P8ck/SQKl8L39J_I/AAAAAAAACag/NTgq_PvsmkI/s400/IMG_0751.JPG" border="0"></a>Add the ground beef to the mixture, and let cook for 11/2 - 2 hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SQKl8aDqGtI/AAAAAAAACao/-ASe3XQouPc/s1600-h/IMG_0761.JPG"><img id="BLOGGER_PHOTO_ID_5260949771927558866" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SQKl8aDqGtI/AAAAAAAACao/-ASe3XQouPc/s400/IMG_0761.JPG" border="0"></a><br />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.<br />I've been waiting for Bev to post this, but I just made it this week, once again.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="border: medium none ; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png"></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-88863849018775120662009-09-30T17:54:00.001-07:002009-09-30T17:58:58.213-07:00Tee Gebaeck ~ Christmas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_-0IEi73P8ck/SUAhmfDnQ_I/AAAAAAAACfQ/0WEfjZh2il8/s1600-h/Linzer+1556+%281%29.JPG"><img id="BLOGGER_PHOTO_ID_5278255708333622258" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_-0IEi73P8ck/SUAhmfDnQ_I/AAAAAAAACfQ/0WEfjZh2il8/s400/Linzer+1556+%281%29.JPG" border="0"></a><br />Some of you may recognize this German Recipe.<br /><div style="text-align: justify;">This recipe could also be referred to as Linzer Cookies.<br /></div>These cookies were part of a Christmas exchange, years ago from my Tanta Gertraut.<br />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.<br /><br />He has begged me for years to get this recipe...<br />I now have the recipe, the utensils, and actually made them last night.<br />Guess who had to come and help put the jam between the layers?<br /><br />2 3/4 C. flour<br />2 tsp. Baking powder<br />3/4 C. sugar<br /><br />Sift these three ingredients.<br /><br />1 Cup cold butter<br />2 Eggs<br />1 tsp.Vanilla<br /><br />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.<br /><br />Divide into two batches. I put the other batch in the fridge while I cut all the bottoms.<br />It's important to keep the dough chilled as it works much better.<br />Roll out the dough very thin, less than 1/4 inch. Keep your counter floured so they don't stick.<br />Use the round base cutter. I made mine a bit too thick, so I tried again....<br />Bake in the oven at 375 between 4-5 minutes.<br /><br />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<br />Again, bake for 4-5 minutes.<br /><br />When they are all baked, you can use your favorite jam.<br />I didn't have home made jam, but Judy was generous enough to loan me some raspberry jam.<br />Spread about one teaspoon of jam on each bottom.<br />Place tops over bottoms to create the sandwich effect.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_-0IEi73P8ck/SUAhl8990PI/AAAAAAAACfI/mnmdlWt7Dec/s1600-h/collage1.jpg"><img id="BLOGGER_PHOTO_ID_5278255699183128818" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 400px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_-0IEi73P8ck/SUAhl8990PI/AAAAAAAACfI/mnmdlWt7Dec/s400/collage1.jpg" border="0"></a>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.<br /><br />Yes, they take time but they are worth it.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="border: 0pt none ; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png"></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-55100722987092788082009-09-30T17:52:00.001-07:002009-09-30T17:53:13.240-07:00Hazelnut Roll ~ Christmas<div style="margin: 0px auto 10px; text-align: center;"><br /><br />Here is just a tiny touch of what you will see in our home on Christmas Eve.<br />The Hazelnut Roll has been a favorite in our home since 1980.<br />It came from a long time acquaintance who could not eat flour.<br />So she shared this dessert with us and it has been<br />voted a keeper in our home for many years.<br />It does take some time and patience,<br />therefore when I set out do this task,<br />I make sure I have a morning free and I always make two rolls.<br />Do not try to baby sit in between....<br />Don't double them.<br />I make them individually.<br /><br />Here goes.<br /><br /></div><div style="clear: both; text-align: center;"><div style="margin: 0px auto 10px; text-align: center;"><a href="http://2.bp.blogspot.com/_-0IEi73P8ck/SU8hKq72QOI/AAAAAAAACh4/F6zhux1tTfQ/s1600-h/collage.jpg"><img alt="" src="http://2.bp.blogspot.com/_-0IEi73P8ck/SU8hKq72QOI/AAAAAAAACh4/F6zhux1tTfQ/s400/collage.jpg" border="0"></a><br /><br />Hazel Nut Roll<br /><br /><div style="text-align: left;">1 1/4C. ground hazelnuts<br />6 eggs<br />3/4 C sugar<br />1/2 tsp. vanilla extract<br />1/4 tsp. almond extract<br />1 tsp. Baking powder<br />1/4 tsp. salt<br />11/2 C Whip Cream<br />1/4 C. sifted icing sugar - (to be drizzled on damp towel)<br />Nutella Spread<br /><br />Grease 15x10 cookie sheet (parchment paper) I can't live without Parchment paper.<br />Heat oven to 350'<br /><ol><li>Separate eggs & whites</li><li>Mix sugar, & yolks at high speed for 5 min. ( I use my Bosch machine.)</li><li>Beat in extracts. Beat one more minute.</li><li>In separate bowl add hazelnut flour, baking powder, and salt - mix well with fork.</li><li>Beat egg whites till stiff, but not dry.</li><li>Add flour mixture (#4) to sugar mixture (#2) Beat for 2 more minutes.</li><li>Fold egg whites into cake mixture. (#6)<br /></li><li>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!</li><li>Flip cake onto damp cold tea towel ( I double it) Sprinkle the towel with icing sugar so that the batter does not stick.<br /></li><li>Roll up for 15-30 minutes.</li><li>Unroll and assemble.</li><li>One layer of Nutella/nougat spread.</li><li>Then add a layer of whip cream. Whip it so that's it's stiff, otherwise it's too hard to roll up.</li><li>Roll up the cake once more and garnish it with more whip cream and hazelnuts.<br /></li><li>Then I cut trim off the edges and that's for the man of the house with a fresh cup of coffee.<br /></li><li>Stick it into the freezer, and serve whenever. We eat it cold, as it's so delicious.</li><li>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.<br /></li></ol>Have fun and enjoy the treat!<br />If you can't figure it out, stop by and let's enjoy a piece together.<br /></div></div></div><br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="border: 0pt none ; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png"></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-266771443211335862009-09-30T17:50:00.000-07:002009-09-30T17:53:13.244-07:00Corn Chowder Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SqXQml0-AHI/AAAAAAAAEUE/Yj5RH7boMBk/s1600-h/IMG_7524.JPG"><img id="BLOGGER_PHOTO_ID_5378934691371810930" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SqXQml0-AHI/AAAAAAAAEUE/Yj5RH7boMBk/s400/IMG_7524.JPG" border="0"></a>It's the time of year where we are known far and wide for our high quality Chilliwack Corn.<br />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.<br />Corn Chowder Soup has been a favorite for years. It brings back memories to many ski vacations.<br />I got this from a cookbook called, "from the kitchens of Eden", where a strong friendship has tied us together since 1984.<br /><br />I will give you the original recipe but let you know how I change it up by adding a squiggly line.<br /><br />Ingredients<br /><ul><li>2 tins creamed corn ~ I use fresh corn from about 4 large cobs.</li><li>2 tins cream of celery soup</li><li>2 tins cream of mushroom soup</li><li>1 onion</li><li>1/2 green pepper</li><li>2 C. cooked potatoes ~ I add a few carrots and celery stalks.<br /></li><li>1 large tin chopped tomatoes</li><li>1 pound bacon ~ I use Mennonite Farmer Sausage from Rempel's</li><li>2 quarts milk</li><li>You need to add pepper and salt to taste.<br /></li></ul>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.<br />Place all ingredients into large soup pan and heat slowly as milk tends to burn on quickly.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-0IEi73P8ck/SqWIYqGHUdI/AAAAAAAAESk/aUUtyepf9rU/s1600-h/Corn+Chowder+Soup.jpg"><img id="BLOGGER_PHOTO_ID_5378855287162098130" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 250px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_-0IEi73P8ck/SqWIYqGHUdI/AAAAAAAAESk/aUUtyepf9rU/s400/Corn+Chowder+Soup.jpg" border="0"></a>Cut, Chop and Saute'<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-0IEi73P8ck/SqWKCCGhsnI/AAAAAAAAESs/6QgWD45N6qc/s1600-h/IMG_7514.JPG"><img id="BLOGGER_PHOTO_ID_5378857097492542066" style="margin: 0px auto 10px; display: block; width: 400px; cursor: pointer; height: 300px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_-0IEi73P8ck/SqWKCCGhsnI/AAAAAAAAESs/6QgWD45N6qc/s400/IMG_7514.JPG" border="0"></a>You can almost taste this. Imagine the aroma in your kitchen.<br />Hope you can all get out there and find some fresh Chilliwack Corn.<br />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.<br /><br /><div style="text-align: center;"><a href="http://www.mylivesignature.com/" target="_blank"><img style="border: 0pt none ; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-73307721365959922262009-09-30T17:49:00.001-07:002009-09-30T17:53:13.248-07:00Florence's Carrot Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_-0IEi73P8ck/Soi2DyFlEwI/AAAAAAAAD_E/5TBmm_xVl3s/s1600-h/Carrot+cake_6564+%285%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_-0IEi73P8ck/Soi2DyFlEwI/AAAAAAAAD_E/5TBmm_xVl3s/s400/Carrot+cake_6564+%285%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5370742731740353282" border="0"></a>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.<br /><br /><font style="font-weight: bold;" size="4">Florence's Carrot Cake</font><br /><ul><li>Grate 3 cups of raw carrots, set aside.<br /></li><li>2 C. white sugar</li><li>11/4 salad oil</li><li>2 tsp. baking soda</li><li>pinch of salt</li><li>2 tsp. cinnamon</li><li>1 tsp. vanilla</li><li>4 eggs</li><li>2 C white flour</li><li>11/2 C. chopped almonds and walnuts</li></ul>Follow normal cake making directions.<br /><ol><li>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.</li><li>Now add the carrots to the batter.</li><li>Bake in a well greased 9x13 pan at 350' for 45 minutes.<br /></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-0IEi73P8ck/Soi2FGBypPI/AAAAAAAAD_U/YvSHqn8eS80/s1600-h/Carrot+Cake_6940+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_-0IEi73P8ck/Soi2FGBypPI/AAAAAAAAD_U/YvSHqn8eS80/s400/Carrot+Cake_6940+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5370742754273043698" border="0"></a><br />Frosting<br /><ul><li>1/4 C. margarine</li><li>1C powdered icing sugar</li><li>4 oz. cream cheese</li><li>1/4 tsp. vanilla</li></ul>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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/Soi2El_7qsI/AAAAAAAAD_M/2oxlWgywOd0/s1600-h/Carrot+cake_6564+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/Soi2El_7qsI/AAAAAAAAD_M/2oxlWgywOd0/s400/Carrot+cake_6564+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5370742745675311810" border="0"></a>When it is completely cooled, I cut it up into sections with saran wrap and stick it in my freezer.<br />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.<br />It's about those yummy almonds. What's camping with out a fresh piece of cake and freshly brewed coffee over the fire pit.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;"></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-90375156489048915172009-09-30T17:48:00.001-07:002009-09-30T18:18:31.276-07:00Bread for the Journey<div style="text-align: center;">My mother has been my cheerleader.<br /></div><div style="text-align: center;">As a result of living with congestive heart failure,<br />she was taken from us at an early age, 73!<br />This gave us time to celebrate life with her.<br />In July of 2000, we celebrated together as a family at her favorite spot.<br />Recognizing her families love for sports,<br />she presented each one of us with a wooden baton.<br />On each baton, she had the words inscribed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-0IEi73P8ck/SnN-FHGQn2I/AAAAAAAADvU/Nvx5OHJkkKU/s1600-h/IMG_6702.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 298px;" src="http://2.bp.blogspot.com/_-0IEi73P8ck/SnN-FHGQn2I/AAAAAAAADvU/Nvx5OHJkkKU/s400/IMG_6702.JPG" alt="" id="BLOGGER_PHOTO_ID_5364770207398141794" border="0" /></a><span style="font-style: italic;">Marg, </span><br /><span style="font-style: italic;">"Keep on running with your eyes fixed on Jesus"</span><br /><span style="font-style: italic;">Mom</span><br /><br />She died shortly thereafter, November 27, 2000.<br />She finished her race...<br /><span style="font-style: italic;"></span><br />The Christian life involves hard work. It requires us to give up<br />whatever endangers our relationship with God, to run patiently,<br />and to struggle against sin with the power of the Holy Spirit.<br />To live this life effectively, we must keep our eyes on Jesus.<br />We stumble when we look away from him and at ourselves or<br />the circumstances surrounding us.<br />We are running Christ's race, not our own,<br />and we must always keep him in sight. ~ TLB<br /><br /><span style="font-style: italic;">Hebrews 12:2</span> <span style="font-style: italic;">Keep your eyes on Jesus, our leader and instructor...</span><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-64325279432916604032009-09-30T17:46:00.000-07:002009-09-30T17:53:13.258-07:00Mixed Greens ~ SteffIt's been one more hot day in the Fraser Valley. Record breaking temperatures.<br />The only thing that I can think of making is a fresh salad with all our garden vegetables.<br />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.<br />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.<br /><br /><font style="font-weight: bold;">Mixed Greens</font><br /><ul><li>4 Cups Romaine lettuce<br /></li><li>4 Cups Baby Spinach</li><li>2 Peppers red/green/yellow/orange</li><li>1 pkg Bacon (fried & cut up) <font size="2">( Often, I make this ahead of time. I still prefer the freshly fried bacon, as opposed to the crumbled bag bacon)</font><br /></li><li>1 Cup Feta Cheese</li><li>1/2 Cup pumpkin seeds </li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_-0IEi73P8ck/SnNrY3YKeKI/AAAAAAAADu8/sRgKEPjgiiU/s1600-h/IMG_6173.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_-0IEi73P8ck/SnNrY3YKeKI/AAAAAAAADu8/sRgKEPjgiiU/s400/IMG_6173.JPG" alt="" id="BLOGGER_PHOTO_ID_5364749656054724770" border="0"></a><br />Prepare the lettuces together in a bowl and add the remaining ingredient on top.<br />Toss the last two ingredients together and toss on top just before serving.<br />I pour the dressing over and then mix it up slightly.<br />I love the colorful display, so I don't mix to much, rather let it soak through the leaves.<br /><br /><font style="font-weight: bold;">Dressing</font><br /><ul><li>9Tbsp. Virgin Oil (1/2 Cup)</li><li>4 fresh garlic cloves</li><li>7 Tbsp apple cider vinegar</li><li>2 tsp honey</li><li>2 tsp. sugar</li><li>salt/pepper to taste</li></ul>Mix together and pour just before serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SnNq70Bv_qI/AAAAAAAADus/D6fJM7tanT4/s1600-h/IMG_6661.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 306px;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SnNq70Bv_qI/AAAAAAAADus/D6fJM7tanT4/s400/IMG_6661.JPG" alt="" id="BLOGGER_PHOTO_ID_5364749156939202210" border="0"></a>Make it ahead of time and take it along to the beach.<br /><br /><div style="text-align: center;"><br /></div><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;"></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-65797181672633917342009-09-30T17:44:00.001-07:002009-09-30T17:53:13.268-07:00Leafy Lettuce Salad<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-0IEi73P8ck/SkRNz0PMavI/AAAAAAAADgQ/S1d-nZhH_hY/s1600-h/IMG_5907.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_-0IEi73P8ck/SkRNz0PMavI/AAAAAAAADgQ/S1d-nZhH_hY/s400/IMG_5907.JPG" alt="" id="BLOGGER_PHOTO_ID_5351487809814031090" border="0"></a><br />Leafy Lettuce Salad<br /><br /><div style="text-align: justify;">I remember this salad, as a small girl growing up.<br />My mother lived off a mere $50 a month budget for groceries.<br />She needed to feed a family of 7 plus all the hired hands.<br />She had a gift of hospitality, and knew how to make her pennies stretch.<br /><br />Actually, she always asked God how she could make her budget last....<br /><br />She worked hard and always had a garden and since I'm not working out of the home,<br />I've made every effort to grow a garden again. I love sharing this with the grand kids.<br />We've made some raised garden beds this year, which takes away from all that back braking work.<br />This week I called my sister to see what Mom's secret recipe contained.<br /><br />Leafy Lettuce Salad<br /><br /><ul><li>8 cups of Leafy garden lettuce.<br /></li></ul><ul><li>1/2 cup sugar</li><li>1/2 cup cream</li><li>1/2 vinegar</li></ul>Blend the sugar and cream together and then add the vinegar.<br />Pour over your leafy lettuce.<br />Yum!!!<br />Do any of you remember this lettuce salad?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SkRN0b20-FI/AAAAAAAADgY/vys8gLpErvo/s1600-h/IMG_5914.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SkRN0b20-FI/AAAAAAAADgY/vys8gLpErvo/s400/IMG_5914.JPG" alt="" id="BLOGGER_PHOTO_ID_5351487820449249362" border="0"></a>Add some freshly fried potatoes.<br />We have been enjoying those cooked first baby potatoes.<br />If there are leftovers, you make fried potatoes.<br />My mom always made those. Nothing was ever wasted.<br />Cut your potatoes up fine,<br />Add some butter (1/4 C.) into a frying pan and turn the element on to High.<br />Don't run away!!!<br />Fry these potatoes quickly and let them get crisp.<br />Add a bit of salt & pepper and a fresh tomato and away you go.<br />Simple, yet nutritious for this time of year.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SkRN0jJXmbI/AAAAAAAADgg/FgqhHOCNC00/s1600-h/IMG_5916.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SkRN0jJXmbI/AAAAAAAADgg/FgqhHOCNC00/s400/IMG_5916.JPG" alt="" id="BLOGGER_PHOTO_ID_5351487822406064562" border="0"></a><br />Check out your local markets and see if you can't bring home that old fashioned cooking.<br /><br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;"></a></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-3733830355369491352009-09-30T17:42:00.000-07:002009-09-30T17:53:13.275-07:00Strawberry Delight<div style="text-align: center;"><br /><div style="text-align: left;">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.<br />When my family was younger I used to make their favorite dessert.<br />It is so easy and yet so yummy that everyone will ask for the recipe.<br />Tonight I served it for my son's birthday and sure enough.<br />"Can I have the recipe?"<br />I made up this title, because I do not know the origin of this recipe.<br /><br /><br /><font style="font-weight: bold;">Strawberry Delight</font><br /><br /><font style="font-weight: bold;">Ingredients</font><br /><ul><li>One package strawberry jello. (6oz)</li><li>2 Cups Whipping Cream or 1 Litre Cool Whip (soften cool whip)<br /></li><li>Four cups frozen strawberries<br /></li></ul><font style="font-weight: bold;">Method</font><br /><ol><li>Follow directions on packet to dissolve jello. (2 Cups boiling water)<br /></li><li>Make sure you stir long enough so that the jello is all dissolved.</li><li>Add 4 cups frozen strawberries, make sure they are broken apart. (mine are sliced)<br /></li><li>This will make your jello thicken very quickly (5-10 min.) Stir frequently.</li><li>Then fold in your whip cream or Cool whip.</li><li>I usually pour this into parfait glasses or fruit nappies.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_-0IEi73P8ck/Sf5dKrPYqvI/AAAAAAAADZ4/9QsBcd0IHJo/s1600-h/Straw+Delight_3740+%287%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_-0IEi73P8ck/Sf5dKrPYqvI/AAAAAAAADZ4/9QsBcd0IHJo/s400/Straw+Delight_3740+%287%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5331801446840576754" border="0"></a></div></div>Add frozen strawberries to the hot jello mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_-0IEi73P8ck/Sf5dKCBW4iI/AAAAAAAADZo/yA75HHjjH7M/s1600-h/Straw+Delight_3740+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 309px;" src="http://3.bp.blogspot.com/_-0IEi73P8ck/Sf5dKCBW4iI/AAAAAAAADZo/yA75HHjjH7M/s400/Straw+Delight_3740+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5331801435775885858" border="0"></a>Fold in whip cream or Cool Whip<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-0IEi73P8ck/Sf5dKYfrajI/AAAAAAAADZw/Kl-DPRK2PN0/s1600-h/Straw+Delight_3740+%286%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_-0IEi73P8ck/Sf5dKYfrajI/AAAAAAAADZw/Kl-DPRK2PN0/s400/Straw+Delight_3740+%286%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5331801441808640562" border="0"></a>Spoon into dessert nappies and garnish with a fresh strawberry.<br />And I can promise you that your guests will ask you for the recipe.<br />It's light, cool, and refreshing especially on a warm evening.<br /></div><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;"></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-31837984043926423432009-09-30T17:41:00.001-07:002009-09-30T17:41:47.302-07:00Taco DipSunday 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.<br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-0IEi73P8ck/SfVIw6XqVQI/AAAAAAAADWI/A8MJGAycG4w/s1600-h/IMG_3449.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_-0IEi73P8ck/SfVIw6XqVQI/AAAAAAAADWI/A8MJGAycG4w/s400/IMG_3449.JPG" alt="" id="BLOGGER_PHOTO_ID_5329245739202270466" border="0"></a><br /><font style="font-weight: bold;">Taco Dip</font><br /><ul><li>2 lbs. hamburger - browned and drained</li><li>1 Cup Salsa</li><li>1/2 C. taco seasoning</li><li>1 C. sour cream</li><li>1 or 2 tomatoes chopped up</li><li>1 or 2 onion greens chopped<br /></li><li>1 C grated cheddar cheese</li></ul><font style="font-weight: bold;">Method</font><br /><ol><li>Brown hamburger and drain.</li><li>Add Salsa and taco seasoning.</li><li>Simmer on low heat for 5 minutes.</li><li>Scoop mixture into casserole bowl.</li><li>Spread sour cream over meat mixture.</li><li>Add chopped tomatoes and green onions</li><li>Then sprinkle cheddar cheese on top.</li><li>Bake at 350 degrees for 30-40 minutes.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-0IEi73P8ck/SfVIxIDyknI/AAAAAAAADWQ/KzS0I7e4Dgo/s1600-h/IMG_3450.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_-0IEi73P8ck/SfVIxIDyknI/AAAAAAAADWQ/KzS0I7e4Dgo/s400/IMG_3450.JPG" alt="" id="BLOGGER_PHOTO_ID_5329245742877020786" border="0"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SfVIxP5A-iI/AAAAAAAADWY/0FhRe_Inmi8/s1600-h/IMG_3453.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SfVIxP5A-iI/AAAAAAAADWY/0FhRe_Inmi8/s400/IMG_3453.JPG" alt="" id="BLOGGER_PHOTO_ID_5329245744979311138" border="0"></a> I added the recipe of <a href="http://mennonitegirlscancook.blogspot.com/2009/04/riverwalk-guacamole.html">Judy's Riverwalk Guacamole</a> as a complimentary side dish. Yummy!<br />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.<br />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.<br />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.<br />I was hoping to stay out of the kitchen this week, and enjoy gardening outdoors instead...<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;"></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-41196036716326710832009-09-30T17:39:00.000-07:002009-09-30T17:41:47.310-07:00Baron Of Beef<div style="text-align: center;">This is one of our family's favorite.<br />Often on Sundays we have lunch together with our family.<br />I'm always up, for trying everybody's favorite meals.<br />I love to find meals that I can prepare on Saturdays,<br />so that my work load is simple on Sundays.<br /><br />When those little boys walk in and yell.<br />"Oma I'm Here!"<br />Everything get's dropped and big hugs are in place.<br />So I'm trying to avoid last minute prep..<br />Makes my life much simpler.<br />The recipe I'm about to post is from my cousin in Calgary.<br />This weekend I made <a href="http://mennonitegirlscancook.blogspot.com/2009/02/buttermilk-flaxseed-bread.html">Judy's delicious bread.</a><br />And I cooked up her <a href="http://judys-front-porch.blogspot.com/2008/01/cauliflower-cheese-soup.html">Cream of Cauliflower Soup</a><br />I don't think this one has found it's way into the<br />MGCC Blog.....Check it out. It's a keeper.<br /><br />And then I added Calgary Cousin's fresh<br /><br /><font size="4"><font style="font-weight: bold;">Baron of Beef<br /></font></font><br />Sirloin Tip Roast<br />5 pounds<br />Rub with dry mustard/ onion soup mix<br />Put in oven to roast/add some water<br />Approximately 21/2 hours. (depending on the size)<br /><br />Slice thinly.<br />I have this wonderful Braun machine,<br />which does an incredible job.<br /><br />Sauce<br />1 Cup Ketchup<br />1 Tbsp. Worchester Sauce<br />1/4 Cup Vinegar<br />1 Tbsp Brown sugar<br />1 tsp. salt<br />1 tsp. celery salt<br />1 Tbsp minced onions<br />2 Tbsp. Soya Sauce<br /><br />Blend this together and layer meat with sauce,<br />so that everything gets marinated.<br />Cook in oven for 1 hour at 350.<br />Cook a pot of rice and you have a hearty meal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-0IEi73P8ck/SbMsHmlK63I/AAAAAAAADB0/O6xXq9iqy14/s1600-h/Collage+of+BB.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="http://2.bp.blogspot.com/_-0IEi73P8ck/SbMsHmlK63I/AAAAAAAADB0/O6xXq9iqy14/s400/Collage+of+BB.jpg" alt="" id="BLOGGER_PHOTO_ID_5310636894727105394" border="0"></a><br />I love cooking in large quantities.<br />Usually someone needs an extra serving somewhere,<br />and why not, it's so simple to make a double batch.<br /><br />Another meal to enjoy on a cold winter night.<br />When is Spring coming?<br /></div><br /><div style="text-align: center;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-5215528096936508772009-09-30T17:38:00.001-07:002009-09-30T17:41:47.317-07:00Frankfurter Kranz<div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/ScKCYx-Ur1I/AAAAAAAADGs/ycN1WoVufZA/s1600-h/Flop+cake_2498.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/ScKCYx-Ur1I/AAAAAAAADGs/ycN1WoVufZA/s400/Flop+cake_2498.JPG" alt="" id="BLOGGER_PHOTO_ID_5314953872493817682" border="0"></a>Does this look like a flop or what?<br />Most of us women live fast paced lives and we're always multi-tasking.<br />Not <font style="font-weight: bold;">ALL</font> Menno girls can cook up every meal perfectly in just a few seconds.<br />But what do we do when something flops?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_-0IEi73P8ck/ScKB2Rkd5qI/AAAAAAAADGM/4FaVlE6TW24/s1600-h/Flop+cake_2498+%285%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_-0IEi73P8ck/ScKB2Rkd5qI/AAAAAAAADGM/4FaVlE6TW24/s400/Flop+cake_2498+%285%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5314953279679882914" border="0"></a>Tanta Rued (Ruth) makes this in Calgary and I thought it was simple enough to whip up.<br />This was a treasured recipe of my husbands mother.<br />But now it's time to give our readers the true facts.....<br />This torte is called <font style="font-weight: bold;">Frankfurter Kranz.</font> It's a German cake and it is delicious.<br /><br />Just so you know I've tried this recipe three times and it keeps flopping.<br />I can't just huck it out, but being somewhat frugal I tried to piece the thing together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/ScKB2wjYA3I/AAAAAAAADGc/0w_QZ_RNt3A/s1600-h/Flop+cake_2498+%282%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/ScKB2wjYA3I/AAAAAAAADGc/0w_QZ_RNt3A/s400/Flop+cake_2498+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5314953287996801906" border="0"></a>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.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-0IEi73P8ck/ScKB3GQtU5I/AAAAAAAADGk/SamEi-RVNRU/s1600-h/Flop+cake_2498+%284%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_-0IEi73P8ck/ScKB3GQtU5I/AAAAAAAADGk/SamEi-RVNRU/s400/Flop+cake_2498+%284%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5314953293824086930" border="0"></a>Wow, as you can see the whole thing flopped....So much work and yet that's my second try.<br />I'm not impressed.<br />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)<br />So I'm on the phone....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-0IEi73P8ck/SdpDEQYkoYI/AAAAAAAADIk/wjY2pQtwJu0/s1600-h/Flip+Flop_2580+%281%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_-0IEi73P8ck/SdpDEQYkoYI/AAAAAAAADIk/wjY2pQtwJu0/s400/Flip+Flop_2580+%281%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5321639650088231298" border="0"></a>I invited Martha Stewart (my cousin, Frieda) for a lesson on cake baking...<br /><br /><font size="4"><font style="font-weight: bold;"> Frankfurter Kranz</font></font><br /><ul><li>Make your simple sponge cake recipe, or buy a cake mix.</li><li>Remember to turn the cake upside down to cool.</li><li>Slice cake into three layers.</li><li>Whip two two cups of whipping cream and add 2 Tbsp. instant vanilla pudding.</li><li>Spread first layer with whip cream mixture.<br /></li><li>Spread middle layer with tart raspberry jam.</li><li>Spread remaining whip cream mixture over the entire cake.</li><li>Spread burnt almond over the entire cake.</li></ul><font style="font-weight: bold;">Burnt Almond Mixture</font><br /><ul><li>Now the real secret to this cake is working the the almond mixture.<br /></li><li>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.</li><li>Add 2 Cups sugar.</li><li>Stir slowly in frying pan at med-high heat, until all the sugar caramelizes and turns brown.</li><li>I rotated the heat from med to me-high over the next 45 minutes. </li><li>It needs to be done slowly, otherwise the sugar will not caramelize.</li><li>This process is what makes the cake special and as you can see, it takes.....TIME.</li><li>I had enough nuts left over to make another cake for a later time. I just froze them.</li></ul><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-0IEi73P8ck/SdpDE-Bio4I/AAAAAAAADI0/hDbRsCRi7cs/s1600-h/Flip+Flop_2580+%282%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_-0IEi73P8ck/SdpDE-Bio4I/AAAAAAAADI0/hDbRsCRi7cs/s400/Flip+Flop_2580+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5321639662339662722" border="0"></a>We sliced the cake and assembled it with raspberry jam and whipping cream.<br />Ooops! I think I see 4 layers...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-0IEi73P8ck/SdpDEihGa_I/AAAAAAAADIs/vqUQLyK8nsw/s1600-h/Flip+Flop_2580+%283%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_-0IEi73P8ck/SdpDEihGa_I/AAAAAAAADIs/vqUQLyK8nsw/s400/Flip+Flop_2580+%283%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5321639654955838450" border="0"></a>She then showed me how to take the burnt almond nuts and distribute them evenly.<br />It's always fun to cook with someone else. You learn so many life lessons.<br /><font style="font-style: italic;">"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."</font><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SdpDFN_TRaI/AAAAAAAADI8/AnF09owe2NM/s1600-h/IMG_2667.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SdpDFN_TRaI/AAAAAAAADI8/AnF09owe2NM/s400/IMG_2667.JPG" alt="" id="BLOGGER_PHOTO_ID_5321639666625234338" border="0"></a><font size="5"><font style="font-weight: bold;">Voila! </font><br /></font></div>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.<br />Mission accomplished and You too, can do it.<br />Just keep working at it and call for help.<br />Thanks Frieda for coming alongside.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-46707996162848482342009-09-30T17:35:00.001-07:002009-09-30T17:41:47.330-07:00Chicken Tarragon Salad<div style="text-align: left;">Over the past 10 years, since the children have left home,<br />salads, have been one of our staple foods in the house.<br />I always enjoy sharing other people's salads. What a treat.<br />Sometimes when we've dined out, it's always a treat when the chef,<br />shares some secrets with you.<br />This recipe comes from one of our finest dining restaurants way back in 1980's.<br />It was called the "Harverstors Four," and they had a European chef, Jurgeon.<br />He has shared several with me and they are always my families favorites.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SNANIk-rp4I/AAAAAAAAByw/KmsNn5KjzRU/s1600-h/Sept+15,+35+years+_0075+%282%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SNANIk-rp4I/AAAAAAAAByw/KmsNn5KjzRU/s400/Sept+15,+35+years+_0075+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5246708006903326594" border="0"></a>Go to your favorite market, or pick from your garden.<br />I always love to get the freshest vegetables.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SNANIlu36TI/AAAAAAAABy4/HDb0pxGNIig/s1600-h/Sept+15,+35+years+_0075+%284%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SNANIlu36TI/AAAAAAAABy4/HDb0pxGNIig/s400/Sept+15,+35+years+_0075+%284%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5246708007105456434" border="0"></a>Julienne all the vegetables.<br />It looks so nice and colorful.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-0IEi73P8ck/SNANIyX-jqI/AAAAAAAABzA/LNA6YmN4T0o/s1600-h/Sept+15,+35+years+_0075+%286%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SNANIyX-jqI/AAAAAAAABzA/LNA6YmN4T0o/s400/Sept+15,+35+years+_0075+%286%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5246708010499083938" border="0"></a>I make most of my own dressings and have found the little<br />Braun mixer to be a favorite for mixing the dressing for the right consistency.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-0IEi73P8ck/SNANJN8a5kI/AAAAAAAABzI/UNA-3dfgcHc/s1600-h/Sept+15,+35+years+_0075+%287%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_-0IEi73P8ck/SNANJN8a5kI/AAAAAAAABzI/UNA-3dfgcHc/s400/Sept+15,+35+years+_0075+%287%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5246708017899693634" border="0"></a>Don't forget the freshly cut up Tarragon.<br /><br />I made this on Sunday and just through the freshly chopped<br />Tarragon right into the salad.<br />The fresh flavors are still in my taste buds.<br /></div><br /><font style="font-weight: bold;"> Chicken Tarragon</font><br /><br /> 4 deboned chicken breasts<br /> 2 green peppers<br /> 2 red peppers<br /> 2 Romain heads lettuce<br /> 1 bunch onion greens<br /> 1 red Spanish onion<br /><br />1. Fry Chicken at 375 for 20-30 min. I always BBQ<br />2. Julienne (cut long thin strips) peppers, onions<br />3. Cut lettuce into bite size pieces. <br /><br /><font style="font-weight: bold;">Dressing</font><br /><br /> 2 TBSP vinegar & tarragon (I love to use fresh tarragon from my garden.)<br /> 2 TBSP lemon juice<br /> 1 tsp. Dijon mustard<br /> 1/2 tsp. Worchester Sauce<br /> 10 TBSP unsaturated oil (I use Olive Oil)<br /><br />When the chicken is cooled, cut into julienne strips and lay them on top of the salad.<br />Pour the dressing over the salad and watch the food disappear.<br />I can never make this salad big enough.<br />Of course you can serve some of Marg's Health Buns<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png" style="border: medium none ; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;"></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-15923058824788583272009-09-30T17:33:00.001-07:002009-09-30T17:41:47.342-07:00Ukranian Borscht<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: center;">I used to walk in after school, smelling fresh dill.<br /></div>There it was, a fresh bowl of Borscht.<br />So this weekend Levi and I pulled the vegetables out of our<br />Veggie Tale Garden.<br />Then he practiced saying BORSCHT!<br /><br /><a href="http://4.bp.blogspot.com/_-0IEi73P8ck/SL8_ediJUII/AAAAAAAABvs/PFv5nf9ys4Y/s1600-h/Borscht.JPG"><img alt="" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SL8_ediJUII/AAAAAAAABvs/PFv5nf9ys4Y/s400/Borscht.JPG" border="0"></a> </div><div style="text-align: center;">Take a walk to your garden<br />Find potatoes, carrots and beets.<br /><br /></div><div style="margin: 0px auto 10px; text-align: center;"><a href="http://3.bp.blogspot.com/_-0IEi73P8ck/SL8_elIfbDI/AAAAAAAABv0/E9_qKr8_9Ck/s1600-h/Borscht+%284%29.JPG"><img alt="" src="http://3.bp.blogspot.com/_-0IEi73P8ck/SL8_elIfbDI/AAAAAAAABv0/E9_qKr8_9Ck/s400/Borscht+%284%29.JPG" border="0"></a> </div><div style="text-align: center;">Add a few of the other things like cabbage, dill and tomatoes.<br /><br /></div><div style="margin: 0px auto 10px; text-align: center;"><a href="http://3.bp.blogspot.com/_-0IEi73P8ck/SL8_e07y8FI/AAAAAAAABv8/_lOm2K229tA/s1600-h/Borscht+%286%29.JPG"><img alt="" src="http://3.bp.blogspot.com/_-0IEi73P8ck/SL8_e07y8FI/AAAAAAAABv8/_lOm2K229tA/s400/Borscht+%286%29.JPG" border="0"></a> </div><div style="text-align: center;">Meanwhile my herb garden is bursting, which gave me a few extra flavors.<br /><br /></div><div style="margin: 0px auto 10px; text-align: center;"><a href="http://2.bp.blogspot.com/_-0IEi73P8ck/SL8_e4xhD0I/AAAAAAAABwE/1yEFVrccy4M/s1600-h/Borscht+%288%29.JPG"><img alt="" src="http://2.bp.blogspot.com/_-0IEi73P8ck/SL8_e4xhD0I/AAAAAAAABwE/1yEFVrccy4M/s400/Borscht+%288%29.JPG" border="0"></a> </div><div style="clear: both; text-align: center;"><br />VIOLA! Wash, peel, and chop and you have a tasty soup.<br /><br />I searched the <font class="blsp-spelling-error" id="SPELLING_ERROR_0">Menno</font> blog for borscht, I noticed <font class="blsp-spelling-error" id="SPELLING_ERROR_2">Lovella's</font> and Trish's<br />but I could not find a true borscht like my Mother's.<br />You need to have beets.<br />So here goes.....<br /><br /><font size="5"><font style="font-weight: bold;"><font class="blsp-spelling-error" id="SPELLING_ERROR_4">Ukrainian</font> Borscht</font></font><br />(Mennonite Treasury pg.50)<br />I doubled the whole recipe.<br /><br />4 cups soup stock ( I used beef soup broth)<br />2 Cups beets<br />1/2 cups carrots diced.<br />1 Cup Cabbage shredded<br />1 Cup potatoes diced<br />1 Cup tomato juice<br />1 medium onion, cut fine.<br />Salt to taste<br />3 Bay leaves<br />Fresh handful of dill<br />Parsley<br /><br />Put all vegetables in soup stock and simmer gently until well done.<br />I like making my soup thick rather than thin.<br />So I add more vegetables. (like I double them)<br />Add a bit of sour cream.<br />Yummy!<br /><br />Oh, by the way did any of you ever love<br />dipping your bread into the soup?<br />Only at home, never at company's.<br /><br /><br /></div><br /><div style="text-align: center;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54486/281/7A7BDDBF7BE40F14AE815AAE1CB2AED1.png" style="border: medium none ; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;"></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-10178577100883684362009-09-30T17:31:00.000-07:002009-09-30T17:32:05.283-07:00Health Buns<div style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-0IEi73P8ck/SJPFGdU0McI/AAAAAAAABlI/20n1bgIMKy8/s1600-h/P1040124.JPG"><img alt="" src="http://3.bp.blogspot.com/_-0IEi73P8ck/SJPFGdU0McI/AAAAAAAABlI/20n1bgIMKy8/s400/P1040124.JPG" border="0" /></a><br /><br />This is one of my favorite recipes for buns.<br />I've just discovered it in the last year.<br />I no longer make the white ones,<br />except on occasional request....<br />I found it in the Greendale Mennonite Cookbook. (pg. 24)<br /><br /><br />But I do have to admit.<br />I have never kneaded dough in my life.<br />My first time round was a disaster. (35 years ago)<br />I literally through the dough at my husband and said, "Catch"<br />He saw the frustration on my face.<br />I have no clue how my mom did it!<br />It didn't take long and that man knew how to get his wife to bake bread.<br />Before I knew it, I had a beautiful Bosch machine,<br />and also an electric wheat mill, to grind all my own wheat.<br />Once you have tasted freshly ground wheat,<br />you don't want to go back to the store bought flour.<br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="http://1.bp.blogspot.com/_-0IEi73P8ck/SJPFGP33j4I/AAAAAAAABlA/ZXIIJdgjYrU/s1600-h/P1040125.JPG"><img alt="" src="http://1.bp.blogspot.com/_-0IEi73P8ck/SJPFGP33j4I/AAAAAAAABlA/ZXIIJdgjYrU/s400/P1040125.JPG" border="0" /></a> </div>I changed up a few thing things in the recipe.<br /><br />1 Cup water<br />2 Tbsp. yeast<br />1 tsp. sugar<br /><br />4 Cups whole wheat flour<br />( I use the freshly ground whole wheat)<br />4 Cups white flour<br />1 Cup freshly ground 7-whole grains<br />1/2 Cup Flaxseed<br />1 Cup milk powder<br />( I never have milk powder)<br />I substitute 1 Cup scalded milk instead.<br />1 Tbsp salt<br /><br />3 Cups warm water<br />1/3 Cup molasses<br />1/2 Cup oil<br />3 Eggs<br /><br />I always use Fermipan Yeast, 3 Tbsp<br />so there's no rising time, I just add an extra cup of water.<br />So if you are familiar with the conventional method, just continue on...<br /><br />I add only half the flour mixture, from white and whole wheat,<br />and add all the wet ingredients into my Bosch machine.<br /><br />Now I let this mix for about 5 minutes.<br /><br />Once this is well mixed, I add the remaining flour until<br />it forms a soft dough, not sticky.<br />It continues to knead for about 10 minutes.<br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="http://3.bp.blogspot.com/_-0IEi73P8ck/SJPFFNbV7pI/AAAAAAAABkw/2hnVL7-GGy0/s1600-h/P1040120.JPG"><img alt="" src="http://3.bp.blogspot.com/_-0IEi73P8ck/SJPFFNbV7pI/AAAAAAAABkw/2hnVL7-GGy0/s400/P1040120.JPG" border="0" /></a> </div><br />Cover with plastic wrap and a towel and let rise until double in bulk.<br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="http://4.bp.blogspot.com/_-0IEi73P8ck/SJPFFyCnvaI/AAAAAAAABk4/sydpbi_vdcI/s1600-h/P1040122.JPG"><img alt="" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SJPFFyCnvaI/AAAAAAAABk4/sydpbi_vdcI/s400/P1040122.JPG" border="0" /></a> </div>Yikes, it rose faster than I expected.<br /><br />Form into buns and place on greased pans.<br />Let rise once more for maybe 45 minutes.<br />Bake at 375 degrees for about 20 minutes.<br />Cool on racks.<br /><br />Serve with your favorite jam and cheese,<br />or even old fashioned peanut butter and honey.<br />It's always a staple in our home.<br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6797361523029842863.post-26047847918113466042009-09-30T17:30:00.001-07:002009-09-30T17:30:28.798-07:00Trudy's Granola<div style="text-align: center;"><div style="text-align: left;">Living healthy becomes important as we have so many choices today.<br />I have a sister-in-law who always shares some wholesome healthy recipes.<br />I started making this granola a few years back,<br />and this has become one of my staples in our home for our grandkids.<br />He calls granola, "Crumbs"<br />Whenever the little one is hungry he says,<br />"Oma, can I have some yogurt with Crumbs?"<br /></div><br /></div><div style="margin: 0px auto 10px; text-align: center;"><a href="http://4.bp.blogspot.com/_-0IEi73P8ck/SI_FconUqdI/AAAAAAAABiY/qhvxJT0PnDk/s1600-h/P1040025.JPG"><img alt="" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SI_FconUqdI/AAAAAAAABiY/qhvxJT0PnDk/s400/P1040025.JPG" border="0" /></a> </div><div style="text-align: center;"><div style="text-align: center;">5 Cups Quick Oats<br />1/2 Cup Sesame Seeds<br />1/2 Cup Pumpkin Seeds<br />1 Cup unsweetened med-coconut<br />1 Cup Sunflower seeds<br />1 Cup almonds<br />1 Cup cashews<br /></div><br /></div><div style="margin: 0px auto 10px; text-align: center;"><a href="http://3.bp.blogspot.com/_-0IEi73P8ck/SI_FcwcaYgI/AAAAAAAABig/kF9OEhawNUM/s1600-h/P1040027.JPG"><img alt="" src="http://3.bp.blogspot.com/_-0IEi73P8ck/SI_FcwcaYgI/AAAAAAAABig/kF9OEhawNUM/s400/P1040027.JPG" border="0" /></a> </div><div style="text-align: center;"><div style="text-align: center;">Mix all these ingredients in a large stainless steel bowl.<br />I make sure that I chop my almonds and cashews coarsely.<br />In fact I use any nuts, walnuts, pecans, hazelnuts etc. that will equal two cups.<br /></div><br /></div><div style="margin: 0px auto 10px; text-align: center;"><a href="http://4.bp.blogspot.com/_-0IEi73P8ck/SI_FdDxWoUI/AAAAAAAABio/2ViW7Ls3My0/s1600-h/P1040028.JPG"><img alt="" src="http://4.bp.blogspot.com/_-0IEi73P8ck/SI_FdDxWoUI/AAAAAAAABio/2ViW7Ls3My0/s400/P1040028.JPG" border="0" /></a> </div><div style="text-align: left;"><div style="text-align: center;">In a small bowl, I mix the following ingredients.<br />2 tsp. almond flavor<br />1/4 Cup water<br />1/4 Cup oil (not virgin oil)<br />3/4 Cup honey<br />I stir these ingredients and blend them together with my Brown mixer.<br />It makes the right consistency.<br />Then mix the wet ingredients with the dry.<br />Stir till all the ingredients are moist.<br /></div><br /><div style="text-align: center;">Bake in the oven in a 9x12 cake pan at 350'<br />Stir every three minutes for up to 30 minutes.<br />I prefer my granola crunchy.<br /></div><br /><div style="text-align: center;">When cool, pour Granola into a container and freeze.<br /></div></div><div style="margin: 0px auto 10px; text-align: center;"><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-0IEi73P8ck/SI_Hgnnm2MI/AAAAAAAABi4/9juFdDgnAz4/s1600-h/P1040031.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_-0IEi73P8ck/SI_Hgnnm2MI/AAAAAAAABi4/9juFdDgnAz4/s400/P1040031.JPG" alt="" id="BLOGGER_PHOTO_ID_5228617055605283010" border="0" /></a>Serve over yogurt, add some fresh berries,<br />(In winter I add frozen berries)<br />Cover with a large spoonful of Granola.<br />This has been a life saver for many a quick healthy snack.<br /></div></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><br /></a></div>Unknownnoreply@blogger.com