Bread for the Journey

In a recent Precepts Bible Study I became more aware of how, from the very beginning in Genesis, God provided forgiveness for sins. The Bible says that after Adam and Eve sinned, God made garments of skin to clothe them. Their shame was covered by the death of a perfect lamb, pointing to  Jesus, who would  one day die for the sins of the world. In due time, God gave His Son because He desires for us to have a choice . . . a way out from  the wages of our sinful nature. I was reminded of the chorus of an old song by Point of Grace:

There's a bridge to cross the great divide

A way was made to reach the other side

The mercy of the Father cost His son His life

His love is deep, His love is wide

There's a cross to bridge the great divide

I love the beautiful interchanging of words. The bridge to a relationship with God is the cross. The cross is the bridge to forgiveness and peace. No matter who we are or what we have done, God loves us. The bridge is made available to all who will cross. I got on it on a summer evening, when I was almost eleven years old. It changed my life.

For God so loved the world that He gave His one and only Son so that whoever believes in Him should not perish but have eternal life. John 3:16

Bienenstich (Bee-sting cake)

Bienenstich was a specialty of my husband's Aunt Sue and I think of her whenever I make it.

Bienenstich is German for bee-sting and although the original recipe somewhere back in time may have had honey in it, this one doesn't.

This yummy dessert starts with a "Lazy Daisy" or Hot Milk Cake to which
you add a broiled topping and cream filling.

I usually double or triple the recipe as it freezes well and is a good cake to have ready for

unexpected company.

Laisy Daisy Cake:

• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup scalded milk
• 1 tablespoon butter

Broiled Topping:

• 4 tablespoons butter melted
• 2/3 cup brown sugar
• 2 tablespoons  cream
• 1/2 cup shredded coconut
• 1/2 cup slivered almonds

Cream Filling:

• 1/2 pint whipping cream
• 1/3 cup icing sugar
• 2 teaspoons vanilla instant pudding powder (opt.)
• 1/2 teaspoons vanilla

1. Beat the eggs and gradually add sugar. Beat until thick and light
2. Add vanilla and mix in.
3. Sift dry ingredients and add to mixture, mixing only until blended.
4. Scald milk (I do it in the microwave) and add butter, stirring until it is melted.
5. Slowly add milk and incorporate into batter.
6. Pour into a greased 8 inch pan.
7. Bake at 350 degrees F for 25-30 minutes or until toothpick inserted in cake comes out dry.
8. Mix all topping ingredients together and, spooning onto cake in small amounts, spread mixture gently over cake. Be sure to spread topping right to the edges of the pan.
9. Place back in oven and bake until topping bubbles. You can broil it if you like but you will need to watch it carefully as it will burn quickly.
10. When cake has cooled, put it in the freezer for an hour or 2. This makes it easier to slice the cake into layers.          
11. Remove cake from freezer and slice horizontally into 2 layers.
12. Beat filling ingredients together until cream holds firm peaks.
13. Fill cake with cream filling.
14. Replace top of cake and freeze until firm.
15. Remove from freezer and cut into serving pieces about 1/2 - 1 hour before serving. 
16. Refrigerate any leftovers.

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Butterflies

For this Flashback Friday I want to remind you of these cinnamon rolls posted in 2009 - the name referring to the way the roll stands up and spreads out like it has wings. It's a small recipe (yields 24 - 30) and really doesn't take long to do because you skip the first rising. This is another recipe passed down from my mom. 

Ingredients

• 2 eggs
• 1/2 c sugar
• 1 1/4 c buttermilk
• 1 tsp salt
• 1 c hot water
• 2 tsp baking powder
• 6 cups flour, divided
• ½ cup butter, melted or very soft
• 2 Tbsp instant yeast

Filling: (Blend with pastry blender)

• 1 1/4 c brown sugar,
• 1/2 c flour
• 2 tsp cinnamon,
• 3 Tbsp butter (room temp) for blending/cutting into filling
•  3- 5 Tbsp melted butter for spreading on rolled out dough

Method:

1. In large bowl of stand mixer, beat eggs and sugar well. Add buttermilk, salt and water.
2. Mix 2 c of the flour with baking powder and yeast, then stir into liquid mixture.
3. Add butter, mixing well, and the rest of the flour, kneading until dough is smooth. Cover. You do not need to let it rise at this point. (I let it rest while I prepare the filling.)
4. Divide dough in half. Sprinkle rolling surface with flour. 
5. Shape and pat dough into a rectangular shape before rolling each half into a 10" x 20" rectangle, dusting with flour when needed. 
6. Spread with melted butter, then brown sugar mixture.
7. Roll up jelly-roll style, starting on long side. Slice into 1 1/2 inch slices. While slice is “standing up”, indent it almost all the way through with a pencil (dipped in flour) or spatula as though you’re slicing it in half again . . . this makes the sides pop up like wings.
8. Place on parchment paper lined cookie sheets. If you don’t use parchment paper, grease the pans and remove rolls as soon as you take them out of the oven, before sugar hardens.
9. Cover loosely with tea towel and plastic. Rise 1 - 1 1/2 hours. Some buns will kind of lose their shape while rising and I sometimes (gently) re-indent them. Bake at 350 F, 15 minutes or until golden.
10. Drizzle with a thin icing. ( approx 1 1/2 cups icing sugar, 2 Tbsp. softened butter and milk - until desired spreading consistency) I like to use a teaspoon or butter knife and just kind of ‘scatter’ the icing. These rolls freeze well in sealed container. Reheat to serve warm.

Lemony Apricot Jam Muffins

Every Thursday afternoon for almost 10 years, I had the privilege of being invited to the home of two friends, and I am always treated to a bowl of soup and freshly baked muffins! I think that she was so tired of me asking for the recipes that for my birthday they gave me the book called "The 250 Best Muffin Recipes" by Esther Brody. So here is one of the many recipes enjoyed by our family.

• 1-1/2 c. flour
• 1/2 c. sugar
• 1/2 t. grated lemon zest
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 egg, beaten
• 4 tbsp. butter, melted
• 1 c. buttermilk or 1 c milk with a tablespoon of vinegar or lemon juice
• 2 t. lemon juice

Filling and Topping:

• apricot jam
• 1/4 c. chopped almonds

1. In a bowl combine flour, sugar, zest, baking powder, baking soda, salt. Make a well in center.
2. In another bowl whisk together egg, butter, buttermilk and lemon juice. Add to dry ingredients stir until moistened.
3. Spoon batter into prepared muffin tins, filling half full. 
4. Drop a bit of apricot jam into each tin. 
5. Top with remaining batter; sprinkle with almonds. 
6. Bake in a 375 degree oven for 20 minutes until golden brown.

Seafood Crepes

This is a perfect dish for date night.  The crepes can be divided between individual gratin dishes. The flavour of the seafood is delicious in the creamy white sauce. The recipe can be easily doubled to serve company. 

Seafood Crepes  

• 1 cup all flour
• 2 large eggs
• 1 cup whole milk (more if needed)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• Butter as needed to cook crepes

Seafood Sauce

• 1 tablespoon butter
• 1 portion salmon
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 1 cup small shrimp, peeled and deveined
• 1 cup small bay scallops
• 1/3 cup Gruyere cheese, shredded
• 3 tablespoons fresh grated parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley

Instructions

1. Whisk the eggs in a medium bowl. Add the flour, the milk, (a bit at a time) vegetable oil, and salt and begin whisking. Pour in the remaining milk.  Add additional milk if needed. The batter should be like heavy cream. Refrigerate for one hour.
2. Heat a 9-inch non-stick pan over medium heat. Add a teaspoon of butter to the pan and then ladle about 1/4 cup batter into the pan,  tilting the pan to evenly coat bottom. Cook until the top surface is no longer wet and then flip over and cook for another 10 seconds.  Stack crepes on a plate.
3.  Heat a large skillet over medium heat and add 1 tablespoon butter. When the butter is melted, add the salmon to the pan and cook on each side until browned and the center is nearly done. Set aside on a plate.
4. In the same saucepan, melt the 2 tablespoons butter, and add the flour, stirring to combine. Whisk in the milk slowly to combine and continue to whisk over medium heat until thickened and bubbly. 
5. Add the shrimp and scallops and simmer just until the seafood is opaque. ( a few minutes) Add the parmesan and half the Gruyere cheese.  Add half of the chives and parsley. Season the sauce with salt and pepper.
6. Break up the salmon and divide between crepes. Add a few tablespoons of the seafood to a crepe, Roll it up and transfer to a greased baking dish or put two in individual baking dishes.  
7. Top with the last of the sauce and sprinkle with the remaining cheese and bake at 350 F until the top is browned and the sauce is bubbly.  Top with the last of the chopped herbs. 

Makes 8 crepes

Vegetable Noodle Soup

Here is a quick and delicious noodle soup which is perfectly delicious as a vegetarian dish. But if you happen to have cooked chicken handy...that is also a good addition.  It started with a vegetable soup recipe on the back of a 'fine egg noodle' package and evolved from there.  Since we like things zippy around here...I add Sambal Oelek (a chili paste) but a hot sauce of any kind would do the trick as well.

• 1 Tablespoon oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2-3 cups chopped cabbage
• 8 cups chicken stock or vegetable broth
• 1 cup fine noodles, uncooked
• 1 cup green peas (small)
• 2 tablespoons Soy sauce
• 1 teaspoon Sambal Oelek (hot chili paste), optional
• 1/2 teaspoon salt, or to taste
• 2 Tablespoons chopped parsley

1. Heat oil; cook onion, carrots and cabbage for 5-6 minutes.
2. Stir in chicken stock.  Bring to a boil; then simmer for 10 minutes.
3. Add noodles, peas, soy sauce and salt (along with hot sauce, if desired).  Simmer for about 5 minutes, or until noodles are tender.
4. Stir in the parsley and serve.

Serves six.

 

Cream of Potato soup

This hearty and delicious soup is my friend Erna's recipe, perfect for those cold wintery days that seem to linger on far too long. This soup warms you up from the inside and so satisfying.  The rolls in the background are Ham and Cheese buns.

• Half a link of smoked sausage (Farmer Sausage), cut into little chunks
• 6 russet potatoes, peeled, halved and sliced thinly
• 2 onions, chopped
• 1 celery, diced
• 1 carrots, diced
• 4 cups chicken broth
• 5 cups water
• salt and pepper to taste
• 1-13 oz. can evaporated milk
• 1/4 cup melted butter

1. Saute onions, celery and carrot in the butter until translucent. 
2. Add the chopped farmer sausage, potatoes, broth, water and seasonings. 
3. Simmer until the vegetables are cooked. Add the milk and heat through. 

Crock Pot option- 

1. Saute the veggies in the butter, place into crock pot.
2. Add the remaining ingredients, cover and cook on high for 4 hours or low for 10-12 hours. 
3. Stir in the milk at the end and heat through. 

Serve with your favorite biscuits or ty something different like these Ham and Cheese Rolls. 

Bread for the Journey-Abide

 It was last year around this time that God impressed upon my heart a desire for the spiritual roots in my life to grow deeper and stronger. I prayed that I'd begin to read His Word with clearer understanding, gaining new insights.  I've found myself being challenged and strengthened. 

The invitation to "Abide in Me" struck me new this past week after reading part of a letter Hudson Taylor wrote to his sister.

How great seemed my mistake in wishing to get the sap, the fullness out of Him! The vine is not the root merely, but all-root, stem, branches, twigs. And Jesus is not that alone. He is oil and sunshine, air and showers, and ten thousand times more than we have ever dreamed, wished for or needed. Oh, the joy of seeing this truth! Can Christ be rich and I poor? Can your head be well fed while your body starves?

 The Word of God keeps us firmly planted and develops a strong root system in the believer's life, but what springs up from those roots is in constant need of His pruning, shaping, grafting and feeding. As we allow Him to care for us, His beauty and likeness and fruit are then produced in our lives. 

Our Father the Vine keeper, watches over us every moment. He waters, tends, protects, prunes and shapes us....so that we can bear fruit for Him. Join me by inviting Him daily to be your Vine keeper, giving His name all the glory as we flourish under His care. 

John 15:5

I am the vine; you are the branches. Whoever abides in me and I in him, he it is that bears much fruit, for apart from me you can do nothing. 

Porridge Pancakes

This family sized recipe makes about 16 hearty, oat filled pancakes named for their moist porridge texture within a pancake. We love them with cinnamon steamed apples on the side. This recipe works best if mixed the night before and refrigerated to cook in the morning, or mix during the day to cook for supper.

Ingredients:

• 2 cups (quick cooking) rolled oats
• 3 cups buttermilk (or 2 cups milk and 1 cup yogurt)
• 2 tablespoons oil
• 2 eggs, beaten
• 1 cup flour
• 2 tablespoons sugar (optional)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Steamed apples

• 2 Gala apples, unpeeled and sliced
• 1 tablespoon butter
• 2 tablespoon sugar
• 1/4 teaspoon cinnamon

Method:

1. Combine oats and buttermilk. Stir in oil and beaten eggs. 
2. Add combined dry ingredients. Refrigerate overnight or for several hours.
3. Cook on non-stick griddle between low and med heat. Adjust heat setting so that the pancakes do not brown too quickly. Cook first side for about 2-3 minutes, until tiny bubbles appear on top. Flip and cook for another 2 - 3 minutes. * 
4. In the meantime, in medium pot, cook apple slices in butter until tender. A few minutes. Sprinkle with sugar and cinnamon and keep hot on low heat. 

* tips: a square (stove top) griddle/and a scratch proof flipper is a great investment for cooking pancakes/hot cakes. Keep cooked pancakes warm on an oven proof serving plate in 200 F oven. Serve with butter, maple syrup and cinnamon apples.
Left over pancakes can be stored in sealed bag (refrigerator or freezer) and toasted.

Flash Back Friday ~ Coconut Scones and Rhubarb Jam

These scones are so light and delightful and especially so when paired up with fresh rhubarb jam. I still have rhubarb jam from last summer so it was time to make these scones again. This time I changed the recipe a wee bit by reducing sugar. I reduced the sugar to 1/3 cup and it was sweet enough. Unsweetened or sweetened coconut both work in this recipe but if you're using sweetened you can reduce the sugar further to 1/4 cup.
Great to serve for breakfast or brunch and don't forget to gift a few to someone in need of a blessing.

• 2 cups flour
• 1 cup finely shredded sweetened coconut, lightly toasted and cooled, then ground up in food processor (coffee grinder works too)
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cut in 1/2" cubes
• 1 1/4 cups cold whipping cream (I have used half whipping cream and half buttermilk)
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla

1. Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor, if not cut in with a pastry blender until no large butter pieces are visible.
2. Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
3. Pat dough 1/2" thick on baking sheet, form into circle and cut 10 wedges.
4. Brush with cream and sprinkle with coarse sugar. I like coarse sugar best but granulated works.
5. Bake in a 425º oven for 15 - 18 minutes, they will be golden in color.

Rhubarb Jam:

• 4 cups rhubarb
• 3 cups sugar

1. Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal. 
2. Yield: approx 4 jelly jars.