Bread for the Journey

As I was contemplating what to write for the first Advent I was listening to conversations around me and there seemed to be a general theme. "How did this season creep upon us so quickly? How can I simplify and reduce the stress of unmet expectations? Isn't this a time of preparing in anticipation for Christ's return, how quickly did I lose focus on that?" 

I re-read this devotional that originally was posted a few years ago. It was a good reminder for me now as well to slow down as I prepare for the celebrations of the season and focus on what it the Advent season is really all about - the anticipated coming of Christ. 

" Everybody today seems to be in such a terrible rush, anxious for greater developments and greater riches and so on, so that children have very little time for their parents. Parents have very little time for each other, and in the home begins the disruption of peace of the world." ~~ Mother Teresa~~

This picture reminds me of a day my family had, when we were snowed in. There were no errands to run, no need to bundle the kids for school. No one could go to work, and for a day I felt complete calm. My family was together and there were no outside influences grabbing our attention away from home and family.
The Advent Season and Christmas Preparations are upon us. I know that this is often a very difficult time of year for many. A time that can be filled with loneliness and anxiety. I hold you deep in my thoughts and prayers, even if I don't know your story, God knows, even if He seems distant, He cares about your story and loves you with an unfailing love. I just want to share with you my deep desire to slow down this Season and make it meaningful for those I care about and love.

Do you ever feel that the world and its demands, rushing here, there, striving for bigger, better, more beautiful, more stuff, has left you feeling lonely and empty? Grown children have little time for their aging parents. Parents are so busy trying to make a life for their family to give them opportunities or "stuff" that they think they need, they actually don't have time for them.

I would invite you to find a day, perhaps even today, to just slooow down. Stop. Reflect. Give yourself a "snow day". If you have a family living at home, then play a game or build an indoor or outdoor fort. If you have someone you haven't talked to for a long time, give them a call and let them know that you are thinking of them and that you care. If you need a day for your self to retreat, reflect and rest, then do so. Even Jesus had times in his life that he needed to do just that. Reflect on God's love, grace and mercy in your life, so that this Advent/Christmas season, we are ready to receive God's greatest gift to us, His Son Jesus Christ.

"O come, O come, Emmanuel"

Cranberry Oatmeal Cookies

I think we have lots of cookie recipes, but here is just one more which I really like.  Would you believe that I belong to a knitting group?  I am not a crafty person at all,  but I must admit I enjoy knitting and sharing life with other women. And there's always a cookie or two. Here's another tried and tasty recipe to add to your list. 

Cranberry Oatmeal Cookies

• 3/4 cup softened butter
• 1 1/4 cups packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/1/4 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup chopped almonds
• 3/4 cup dried cranberries

Instructions

1. Cream butter and sugar until fluffy. 
2. Beat in egg and vanilla
3. Slowly add flour and dry ingredients into butter mixture. 
4. Stir in rolled oats, almonds, and cranberries.
5. Drop by heaping tablespoonfuls on prepared cookie sheets and flatten with a fork.
6. Bake in oven at 350° for 12 minutes or until edges are golden.
7. Let stand on cookie sheet for 5 minutes prior to removing cookies to a rack.

Tip: Old fashioned oats are rolled whole-grain oat kernels which are flattened.  Quick oats or instant oats are first cut into smaller pieces before being rolled.  This makes it much easier for quick oats to absorb water than an old-fashioned oat. You can substitute the oats but realize that your cooking times will vary. 

If you were to bake up your favorite cookie, which recipe would you choose?

Let's hear about your favorite cookie recipe.

Pistachio Cranberry Cookies

Looking out the window I see a beautiful covering of snow on the trees, and so that turns my thoughts to Christmas. I love to bake cookies and will share a festive cookie recipe today. I usually make quite a variety for Christmas and I like to fill plates with cookies and give them away to family and friends. If you want less sweetness in this cookie you can omit the white chocolate chips and double the amount of pistachios.

• 1 box/468 g yellow cake mix
• 1/2 small box of instant pistachio pudding and pie filling (approximately 1/3 cup)
• 2 eggs
• 1/2 cup oil
• 1/4 cup cranberries, chopped
• 1/2 cup pistachio nuts, shelled and chopped
• 1/2 cup white chocolate chips

1. In mixer, combine cake mix, pistachio pudding, eggs, and oil until just blended.
2. Stir in cranberries, pistachios and white chocolate chips.
3. Scoop rounded tablespoons of dough and place on parchment lined cookie sheets.
4. Bake in a 350º oven for 12 to 14 minutes, until edges start to become golden in color.
5. Allow to cool in cookie sheets for a few minutes, then transfer to a cooling rack.
6. Yield: 2 dozen

Pumpkin Challah

 

This recipe was inspired by one of our readers Beth.  She sent me her recipe and between that one and my overnight bread recipe I settled on this recipe that can be stirred up the day before you plan to bake it.It made 3 braids. ..one for Thanksgiving. .one for French Toast the next morning. .and the Third set aside for Bread Pudding. 

• 1 1/2 tablespoons yeast
• 1 cup warm water
• 4 tablespoons canola oil
• 1/4 cup melted butter
• 4 eggs
• 1/2 cup honey
• 1 tablespoon salt
• 1 15 ounce can pumpkin puree
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 5 cups white flour
• 2 cups whole wheat flour

1. Put all the ingredients in your mixer bowl in the order given. .or if you want to mix it by hand. .put all the ingredients but the flour in a large bowl, stir well to combine and then stir in the flours.
2. Do not try to knead it. ..it will be too soft.
3. Turn the dough into an icecream pail or other similar sized bowl.  Cover well with plastic wrap. .no not try to seal the bowl with the lid. .it will pop open.
4. Let rise on the counter several hours and then refrigerate overnight.
5. In the morning. .divide the dough into orange sized balls and roll between your hands into long strips.
6. You can either braid with three strands. .or do other braid variations. ..it really doesn't matter as long as it fits well onto a cookie sheet to bake.
7. Fit the braids on a greased cookie sheet or one lined with parchment paper.
8. Let rise until doubled. ..brush with a beaten egg which has been combined with a tablespoon of water.
9. Bake in a 350 F oven for 25 minutes but check to be sure that it is evenly browned and the challah offers resistance to pressure. 

Pumpkin Pie

For Flash back Friday Pumpkin Pie is on the menu. This particular recipe for Pumpkin pie comes from my mom. I still have the Libby's can label she peeled off many years ago. It's a family favourite in our home. Each slice gets topped with a large mound of sweetened whipped cream. A perfect Thanksgiving dessert.

• 1 unbaked pie shell (I always use the recipe on the Tender flake box for this pie)

Filling

• 2 eggs-slightly beaten
• 1 3/4 cups pure pumpkin (14 oz or 398ml can)(not ready to eat pumpkin pie filling)
• 3/4 cup white sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp ginger
• 1 2/3 cup evaporated milk (370ml can)

1. Mix all the above ingredients together. 
2. Pour into unbaked pie shell.
3. Bake in 400º oven for 15 minutes. 
4. Turn oven down to 350º and bake another 45 minutes. Test to see if filling is baked by inserting a thin knife into pie filling. Once it comes out clean the pie is fully baked.
5. Cool. Serve with sweetened whipped cream. 

Thanksgiving Cupcakes

My daughter-in-law made these cupcakes last year for a family occasion in which we were giving thanks. No kidding! There are other days in which to give thanks! But since we are nearing the actual Thanksgiving holiday in the USA, I thought I'd post these now. I found out, after the fact, that this is a Betty Crocker idea, however the cupcake recipe is an old family favorite, I posted a while back. I will post it again for convenience.

Ingredients:

• 3/4  cup sugar 
• 2 eggs
• 2/3 cup oil
• 1 cup buttermilk
• 1 tsp vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 4 tablespoons baking cocoa
• 1/2 teaspoon salt

Method:

1. Mix sugar and eggs well, gradually beating in the oil, then the buttermilk and vanilla.
2. Stir in combined dry ingredients. Sift if the cocoa is lumpy.
3. Fill paper-lined muffin tins 3/4 full. Makes 12 large or 18 medium sized cupcakes. 
4. Bake at 350° F for 20 min. Remove to cooling rack.

Frosting and Decor:

• 1/4 cup butter, soft
• 2 cups icing (confectioners) sugar
• 3 tablespoons baking cocoa, sifted
• 4 - 5 tablespoons milk
• 1/2 teaspoon vanilla
• corn candy
• chocolate sprinkles
• candy for eyes, optional

Method:

1. In a small deep bowl, beat butter, sugar and cocoa with wooden spoon until smooth.
2. Add milk and vanilla, stirring until smooth.
3. Spread cupcakes using a butter knife. Add chocolate sprinkles.
4. Add a little more confectioner's sugar to the leftover frosting to firm it up a bit and, using a piping bag or small zip-lock with a hole cut in the corner, pipe the heads for the turkeys.
5. Add corn candy for feathered tails and beaks.

Old Fashioned Chocolate Molasses Cookies

I had been looking for a recipe that my mother in law used to make. A chocolate and a molasses cookie all in one. And find it I did, written on a small piece of paper. My mom did the same. Recipes were jotted down on whatever piece of paper was handy. Often it was written on the back of a used envelope, everything got recycled! Now I wish that I had all those pieces of paper in my recipe collection.

• 3/4 cup shortening
• 1 cup sugar
• 1/2 cup molasses
• 1 egg
• 1 teaspoon vanilla
• 3/4 cups milk
• 3 cups flour
• 1/2 cup plus 2 tablespoons cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt

1. Cream shortening, sugar and molasses together.
2. Add egg and vanilla and mix until well blended.
3. Sift flour, cocoa, baking soda, and salt together.
4. Stir into creamed mixture alternately with the milk until well mixed.
5. At this point you can make drop cookies by dropping rounded teaspoonfuls of the dough on a baking pan lined with parchment paper or add enough flour to make a dough that can be rolled, then cut with a cookie cutter.
6. Bake in a 375º oven for 10 to 12 minutes.
7. Frost with a plain vanilla icing.
8. Yield: 2 dozen cookies. My cookies were rather on the large size, just like I remember them.

Vanilla Icing:

• 2 cups icing sugar
• 1 1/2 to 2 tablespoons softened butter
• 1 teaspoons vanilla
• 3 to 4 tablespoons milk

1. Combine and stir till smooth and well blended. If necessary add more icing sugar or milk for spreading consistency.

Bread for the Journey

More and more it seems the world around me is choosing to come against the truth of God's Word. Some of these voices, strong and bold, can confuse me and sometimes because of the labels they attach to anyone who does not have their strong point of view I am silenced. What should I do?

I need to go back each day to the one who is the truth. I need to open the Word of God and with the help of the Holy Spirit read it and hide it in my heart. I need to test the very words that are coming from pulpits and be like the Bereans who searched the scriptures to make sure they were being taught what was true. I need to listen to teaching that is Biblically sound. I need to know that there are popular false teachers in my circles. I need to be a disciple of Jesus, following him closely.

I need to meditate on passages like Psalm 19: 7-14,

The law of the Lord is perfect, restoring the soul;
The testimony of the Lord is sure, making wise the simple.
⁸ The precepts of the Lord are right, rejoicing the heart;
The commandment of the Lord is pure, enlightening the eyes.
⁹ The fear of the Lord is clean, enduring forever;
The judgments of the Lord are true; they are righteous altogether.
¹⁰ They are more desirable than gold, yes, than much fine gold;
Sweeter also than honey and the drippings of the honeycomb.
¹¹ Moreover, by them Your servant is warned;
In keeping them there is great reward.
¹² Who can discern his errors? Acquit me of hidden faults.
¹³ Also keep back Your servant from presumptuous sins;
Let them not rule over me;
Then I will be blameless,
And I shall be acquitted of great transgression.
¹⁴ Let the words of my mouth and the meditation of my heart
Be acceptable in Your sight,
O Lord, my rock and my Redeemer.

I'll leave you with these verses from the book of Jude.
A Call to Persevere
¹⁷ But you must remember, beloved, the predictions of the apostles of our Lord Jesus Christ. ¹⁸ They said to you, “In the last time there will be scoffers, following their own ungodly passions.” ¹⁹ It is these who cause divisions, worldly people, devoid of the Spirit. ²⁰ But you, beloved, building yourselves up in your most holy faith and praying in the Holy Spirit, ²¹ keep yourselves in the love of God, waiting for the mercy of our Lord Jesus Christ that leads to eternal life. ²² And have mercy on those who doubt; ²³ save others by snatching them out of the fire; to others show mercy with fear, hating even the garment stained by the flesh.
Doxology²⁴ Now to him who is able to keep you from stumbling and to present you blameless before the presence of his glory with great joy, ²⁵ to the only God, our Savior, through Jesus Christ our Lord, be glory, majesty, dominion, and authority, before all time and now and forever. Amen.

Pumpkin Dulce de Leche Tarts

This is as much a serving idea as it is a recipe.

I purchased a mini cheesecake pan with twelve 1/3 cup portion removable bottoms.

I used my regular favorite pastry and rolled it thinner than I would normally for a pie.

When you line a straight-sided pan with pastry you need to remember that as you fold the crust around the edges it will double in places.. . and therefore the crust must be rolled paper thin.

It was a bit tedious but I surely will be making lots of little straight sided pies of all kinds.

• pastry for a double crust pie
• 1 - 14 oz or 398 ml can pure pumpkin
• 1/2 cup sweetened condensed milk or Dulce de leche (which is condensed milk that has been slowly cooked to a caramel color
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 2 eggs
• 1/2 cup whipping cream
• 1/2 teaspoon salt

1. Roll the pastry thin on a pastry mat. Cut out rounds. . .(you will need to experiment for your muffin or mini cheesecake pan on the size of your cutouts)
2. Roll the cut out round paper thin (use additional flour to keep it from sticking and then use a bench scraper to carefully lift it)
3. Fold the pastry dough into a parachute-shaped and gently nudge it into your mini cheesecake tin. Use a small straight-sided item. ..I used a flat lipstick tube to gently tap the bottom flat.
4. Cut away the excess with a sharp knife and refrigerate the prepared pan until you are ready to fill it.
5. Combine the remaining ingredients with a hand mixer on medium speed until well combined.
6. Fill the mini cheesecake cups until nearly full.
7. Bake in a preheated 375 F oven for about 45 minutes on the bottom rack. You do not want to under bake as your pastry will be pale and the little pie will be too soft.
8. Cool for about 20 minutes and then carefully remove to a rack to cool completely.

I made these ahead of time. ..froze them and warmed them on a cookie sheet for about 15 minutes.

Serve with a spoon of whipped cream on the side.

This is enough batter to fill twelve 1/3 cup tins

Feta and Tomato Stuffed Chicken Breasts

This is a recipe I got from my son in law Jason who really cooks without a recipe and always serves up wonderfully flavourful entrees. It is delicious and quick to make, and I came up with a recipe from what he said he thought he had added, and it turned out really good. These can be done on the BBQ or baked in the oven. 

Ingredients:

• 4 boneless skinless chicken breasts
• 1 cup feta cheese
• 12 cherry tomatoes, cut into quarters
• 1/4 cup fresh basil, chopped
• 1/4 cup green or red pepper, chopped fine
• 2 tablespoons olive oil
• 1/2 tsp dry basil
• 1/2 tsp dry oregano 
• 1/2 tsp each fresh ground pepper and salt

Method:

1. Wash chicken and pat dry with paper towel.
2. Slit each chicken breast with a sharp knife making a pocket.
3. Stir together feta, cut up tomatoes, basil and peppers. 
4. Stuff pockets of chicken with feta mixture.
5. Brush both sides of each filled chicken breast with olive oil and sprinkle with dry spices and salt and pepper.
6. Bake uncovered in 375º oven for 35 minutes or BBQ for 20 -25 minutes with the lid closed. Internal temperature needs to be 165º.