Cabbage Rolls

Cabbage roll recipes are a little like cake recipes. . everyone has a little different way of making them. . I wanted to share mine. . more for the handy hint about the cabbage. .but since I'm telling you that secret. .you may as well have the rest. Consider that you will take 2 days to make these. . .plan ahead for family gatherings. . .it is wonderful to pull them out of the refrigerator to warm up.

Cabbage Rolls

• 1 large savoy cabbage
• 2 pounds lean ground beef
• 2 medium to large onions
• 2 tablespoons canola or olive oil .. or even butter is fine
• 1 cup white or brown rice. . . and 2 cups water
• 3 eggs
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 cans tomato soup
• 2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
• 1 can or small carton chicken broth

1. In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.
2. In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.
3. Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.
4. In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.
5. Remove the leaves from the cabbage, cutting away the tough part closest to the core.
6. Spray your large casserole or two small casserole dishes with cooking spray.
7. Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.
8. In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.
9. Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don't. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.
10. For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour .. at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.

Asparagus with Sesame

Our family loves asparagus. When we were dairy farming in the late 80's, meaning, milking cows, our neighbors had an asparagus patch. We traded asparagus for milk. What a delicious treat. To this day, my children love nothing more than melted butter poured over freshly cooked asparagus. I have tried a few new versions and here is one recipe that passed my family's inspection. They are always asking for more.

Sesame Asparagus

• 2 tablespoons sesame oil
• 2 tablespoons sesame seeds
• 2 tablespoons ginger, grated
• 2 tablespoons garlic minced
• 2 tablespoons green onion, minced
• 4 cups asparagus sliced in 1/2 inches
• 1 cup bean sprouts
• 1 cup julienned red or yellow bell peppers
• 2 tablespoons soya sauce
• juice of 1 lime

Instructions.

1. Heat sesame oil in a skillet or wok until sizzling hot.
2. Quickly add the sesame seeds, asparagus, ginger, shallot, and garlic.
3. Stir-fry about 1 minute.
4. Add the bean sprouts
   and red pepper.
5. Stir-fry for another minute.
6. Remove from heat and add soy sauce and lime juice.
7. Toss thoroughly
8. Serve

Always be willing to introduce something new to your family or friends. 

Slow Cooked Garlic and Rosemary Roast Beef Dinner

This slow cooked roast with it's wonderful aromas wafting through the kitchen as it cooks, will be enjoyed long before it's served. Serve it along with roasted, cooked or mashed potatoes and roasted vegetables.

Ingredients:

• 2 pound boneless rump, top sirloin or round roast
• 3/4 teaspoon salt
• pepper
• 2 - 3 cloves garlic
• 1 can cream of mushroom soup
• 1/2 cup red wine or water
• 1 tablespoon fresh rosemary, chopped fine
• 1 sprig fresh sage

side dishes

• 4 yellow or red potatoes
• 4 carrots
• 4 cups green beans, frozen or fresh
• 2 tablespoons olive oil
• 1 clove garlic, crushed

Method:

1. Sprinkle roast with salt and pepper. Tuck peeled garlic cloves under twine.
2. Place in slow cooker.
3. Add cream of mushroom soup, splash of wine, rosemary and sage.  
4. Cook on high for 5 - 6 hours or on low for 7 - 8 hours
5. Half hour before serving, cook quartered potatoes. Cook chopped carrots in a separate small pot for 5 minutes. Stir together carrots, green beans, olive oil and 1 crushed garlic clove. Roast at 400° F for 30 minutes in foil lined pan.
6. When ready to serve, remove roast to serving plate and cover. 
7. To make gravy, shake 1 tablespoon flour with 1/2 cup water in a jar, and add to roast beef juices, stirring until thick. If you like, you can pour the juices into a pot through a sieve and do the same.  There will be lots of gravy. Add some rolls to sop it up. Serves 4 ( use a 3 - 4 pound roast to serve 6 - 8) 

Bread for the Journey

Psalm 100

Make a joyful noise to the Lord, all the earth!
Serve the Lord with gladness!
Come into his presence with singing!
Know that the Lord, he is God!
It is he who made us, and we are his,
we are his people, and the sheep of his pasture.
Enter his gates with thanksgiving,
and his courts with praise!
Give thanks to him; bless his name!
For the Lord is good;
his steadfast love endures forever,
and his faithfulness to all generations.

Rice Pudding

Rice Pudding, as simple as it is, can still be made a number of different ways. My mom called it "Rice with Milk" and basically cooked rice in milk. We sprinkled some sugar on it and it was good. I started making my version of rice pudding by using left over cooked rice and mixing it with a light vanilla custard.

Ingredients:

• 3 cups cooked (non sticky) rice (cook 1 cup in 2 cups water with 3/4 tsp salt)
• 2 cups milk, divided
• 4 Tbsp flour
• 4 Tbsp sugar
• 2 egg yolks
• 1 tsp vanilla

Method:

1. In a saucepan, heat 1 1/2 cups milk on medium heat.
2. In the meantime (in a small bowl) mix flour, sugar and 1/4 c milk, blend egg yolks in well, then add vanilla and the final 1/4 cup milk.
3. When milk in pot shows tiny bubbles on the edge, pour in egg mixture, stirring all the time,  vigorously once it begins to thicken, until it is smooth and bubbly.
4. Stir in cooked rice and pour into serving dishes. Serve warm or cold with a cinnamon/sugar mix, raspberry sauce or plain.

PS Make it gluten free by substituting the four Tbsp flour with three Tbsp cornstarch.

Flash Back Friday ~ Cookie Sheet Cherry Platz

For Flashback Friday I decided to bring back this recipe that a friend shared with me a long time ago. It's still one of my favorites. Once I tasted it I knew it was a keeper. It is a large recipe, perfect to bring to family gatherings or potlucks.

• 1 cup butter
• 1 1/2 cups white sugar
• 4 large eggs
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 can cherry pie filling (I used 1 1/2 cans, I like more filling but 1 can works fine too)

1. Cream together butter and sugar, add eggs and beat well. Add flavorings.
2. Stir in flour and baking powder and mix until well combined.
3. Spread half the batter into a greased 12" x 17" pan. Put pie filling over base and using a spoon drop other half of the batter over filling. This dough is fairly thick so it doesn't really spread well over top, if you drop it by spoonfuls you get a pretty effect with the cherry pie filling peeking through.
4. Bake in a 350º oven for 30 to 35 minutes. Top should be slightly golden in color.

Glaze:

• 1 cup icing sugar
• 1 teaspoon lemon juice
• Enough hot water for drizzle consistency.

1. Drizzle over warm platz.

Almond Sweet Rolls Gluten Free

I am so pleased to share this recipe with you.

The rolls are wonderfully light and fluffy and the taste is exceptional .

I was rewarded by my granddaughter's reaction with her first bite ,
"Oh, my goodness, these are SO good !" and my gluten loving husband said... 
"These are miraculously good!"         I had to smile, didn't I ?

These keep well, they are still soft and good the next day.

Almond Sweet Rolls

• 1/2 cup water
• 1 tsp sugar
• 1 tsp gelatin
• 1 1/2 tbsp reg. yeast
• 1/3 cup milk
• 1 egg
• 1/4 cup butter
• 1 tsp almond flavoring
• 1/3 cup sugar
• 3/4 cup millet flour 
• 1/3 cup white bean flour
• 1/4 cup brown rice flour
• 1/2 cup tapioca starch/flour
• 1/4 cup cornstarch
• 1/3 cup almond flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp xanthan gum
• sweet rice for handling dough
• 1 egg white
• sesame seed or poppy seed (optional)

1. Mix sugar and gelatin, add warm water and yeast - let proof
2. Beat butter and sugar, add egg flavoring and warm milk
3. Blend well together dry ingredients
4. Add dry ingredients all at once to liquids , blend on low , then beat on high for 2 minutes.
5. Turn dough out onto counter sprinkled with sweet rice ... Work in enough sweet rice (I use about 1/4 cup) to make the dough just barely not sticky (on the outside, don't try to work the flour into all the dough) It is important to keep dough as soft as possible.
6. Pat dough into a 13 or 14 inch circle -- using a pizza cutter dipped in sweet rice flour, cut circle into 16 equal segments.
7. Starting at the wide end of each segment roll up ending at point - dipping fingers into sweet rice flour if dough is sticking.
8. Brush tops (I find it easier to use my fingers rather than a pastry brush) with whisked egg white.
9. Optional -- sprinkle tops with poppy seed or sesame seed
10. Place rolls on parchment lined cookie sheet and let rise in warm place about 1/2 -3/4 hour.
11. Bake in 375 degree oven for 20 minutes or until golden brown.

Carrot Cream Cheese Whoopie Pies

If you enjoy carrot cake with cream cheese frosting, I think you will love this pretty little sandwich cookie that will fit perfectly with your Easter or Spring dessert menu.  If you think children will rather enjoy some butter icing between the layers. .go ahead and fill with the icing of your choice.

Make them ahead during the week and store them in the freezer.  Since they have a cream cheese filling, do not store them unrefrigerated.

The cookie is sweet but is balanced with the cream cheese filling.

• 1 1/4 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup creamed honey
• 1 large egg
• 1 tablespoon fresh lemon juice
• 3/4 cup finely grated carrots (about 2 medium)
• 1/2 cup solid packed dates (chopped very fine)
• 8 ounces cream cheese
• 3 tablespoons creamed honey
• 1 tablespoon fresh lemon juice

1. Whisk together flour, cinnamon, baking soda and salt in a bowl.
2. In a food processor or mixing bowl, combine butter, brown sugar and honey until creamed.
3. Add the egg, honey and lemon juice.  .pulse until creamed or mix with beaters.
4. Add the dry ingredients and the carrots and dates and pulse until just combined. .or mix with beaters.
5. Refrigerate batter for 1 hour.
6. Preheat oven to 350 convection or 375 regular bake.
7. Using a small ice cream scoop to keep the cookies even in size, drop 2 inches apart on a parchment paper lined cookie sheet.
8. Bake until browned.
9. Remove to a cooling rack.
10. Combine the cream cheese, the 3 tablespoons honey and the 1 tablespoon fresh lemon juice until creamy and smooth.  (using the food processor makes this a quick job)
11. Divide the cookies in half.  Put one teaspoon of cream cheese filling on a cookie and top with its twin.
12. Sift some powdered sugar over all the cookies while they are still on the rack.
13. Freeze in a single layer and then store in a covered container in the freezer or overnight in the refrigerator.

Baked Rice Custard

This is my husbands favourite dessert.

His mother made it often and always baked it in this enameled pan.

She was a great cook and taught me how to make many of the comfort foods

we Mennonites enjoy.

This is a baked custard - quite different from rice pudding which is made on top of the stove.

• 1 cup cold, cooked rice (leftovers work well)
• 1 cup raisins (sultanas, washed)
• 3 eggs
• 2 cups milk
• 1/2 cup sugar
• pinch of salt
• 1 teaspoom vanilla

1. Mix cooked rice and raisins in a buttered 6 cup casserole dish.
2. In another bowl, beat eggs with a whisk
3. Continue whisking the eggs as you add the milk, sugar, vanilla and salt.
4. At this point you can warm this milk mixture to lukewarm in the microwave. Do not let it get hot. This is only to speed up the baking time.
5. Pour over rice and raisins.
6. Place casserole in a pan of hot water (water should come up the side of the casserole dish to a depth of 1 inch)
7. Bake at 350 degrees F for about 1/2 hour or until mixture is hot.
8. Turn oven down to 275 degrees F and continue to bake. Check often to see when it begins to thicken around the edges. Then stir mixture gently to distribute rice and raisins.
9. Total baking time will be somewhere between 1 and 1 1/2 hours depending on how cold your milk was.
10. Continue to bake until a knife inserted into the middle of the custard comes out clean.
11. Do not overbake.
12. This is good either warm or cold.

Lemon Cream Sponge Cake

"A loving heart is the truest wisdom."

Charles Dickens

This recipe came from a community church cookbook from St. Catherines Mennonite Church and the recipe contributor was Betty P. I have changed things a wee bit with the sugared almonds and making the filling from a mix. I will post the recipe with the Lemon Filling, but a Lemon Pie Filling mix works just fine too.

Hot Milk Sponge Cake

• 2 eggs
• 1 cup sugar
• 1 cup flour sifted with
• 2 tsp. baking powder and
• 1/4 tsp. salt
• 1/3 cup of hot milk
• 2 tbsp. butter melted in the milk
• 1 tbsp. lemon juice

1. Beat eggs till foamy, add sugar gradually, beat til thick and lemony.
2. Fold in sifted dry ingredients. Add lemon juice.
3. Gently stir in the milk and melted butter.
4. Bake in two greased 8" pans at 375 for about 20 minutes or til golden brown.
5. Leave in pan for five minutes and then cool on a cooling rack.
6. Slice each layer in half
7. Put lemon filling between layers and dust with icing sugar, or decorate it with whipped cream.
   

Lemon Filling

• 2 1/2 tbsp. corn starch
• 1/2 cup white sugar
• 3/4 cup boiling water
• 1 egg, beaten
• 3 tbsp. lemon juice
• 1 tsp. grated lemon rind
• 1 tsp butter

1. In a double boiler, blend together corn starch and sugar, add boiling water, stirring all the time, until it is clear, about 10 minutes.
2. Beat egg, lemon juice and rind. Stir into the cornstarch mixture.
3. Cook 3 minutes. Beat in butter. Cool.
   Or just make your favorite Lemon Pie filling.
   
   

Whipped Cream icing

1. 2 cups whip cream, whipped and sweetened to taste.
2. I add a stabilizer for this cake called "Whip-It by Dr. Oetker. It just helps to keep the whipping cream firm for decorating. Two packages are enough for 2 cups of whipping cream.
3. Take 1/2 cup of whipped cream and add it to the cooled Lemon filling.
4. Layer Lemon between all the layers
5. Decorate the cake with the remaining whipped cream and sprinkle with sugared almonds, around the edges.

Sugared Almonds

• 1 cup of slivered almonds
• 2 tbsp. sugar.

1. Gently stir over medium heat till sugar melts and caramelizes over the almonds
2. Cool and sprinkle around the cake.
3. (this is not a high rising cake, so don't worry if the volume isn't what you are used too).