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...