Ice Cream Dessert

This is a very simple dessert to make with very little fuss for a birthday or any other special occasion. I made it for my son's birthday party and everyone loved it. The pan came home empty.

• 24 vanilla ice cream sandwiches
• 3/4 litre of whipping cream, whipped and sweetened
• Chocolate shavings

1. In a 9 x 13 x 2 inch pan, layer 12 ice cream bars, then a layer of whipped cream, another layer of 12 ice cream bars and another layer of whipped cream.
2. Sprinkle top with bits of chocolate shavings.
3. Place in freezer and allow to freeze for a few hours, till the whipped cream is frozen. Keep frozen until time to serve it.
4. Perfect dessert for a hot day:)

Pauline's Potato Salad

This is my mom by love Pauline. If I could. . .and if it were kind. . I'd rent her out for potato salad making lessons. . .but I can't and it wouldn't be nice. . and so at long last. . .here is her not so secret recipe. I have been told by my own sons. . ."Grandma's potato Salad is the best". They are quite correct. When we have family gatherings. . .she is more often than not given the task of the potato salad. I recently invited her over. I had the potatoes and eggs cooked and she put it together while I did the photo shoot. Please give our guest blogger Pauline a warm welcome.

Pauline's Potato Salad (serves 8 - 10)

• 10 medium fresh white potatoes
• 8 brown farm fresh eggs. . .(use brown. . .you can see if you have any egg shell left on the egg)
• 1 1/2 cup Miracle Whip
• 3/4 cup Sour cream
• handful of chopped chives
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. The day ahead. . .boil your potatoes in a pot with a few teaspoons of salt. Leave the skins on. . .this is important. Boil for about 20 minutes and then test with a knife to see if they are done. ..if not. . leave a few more minutes. Drain. . and then cool for about 1/2 hour. Once cool enough to handle. . . use a sharp knife to grab a edge of peel and peel all the potatoes. Do not chill first. . .peel them while still warm. Refrigerate until chilled.
2. Put the eggs in a large enough pot to cover the eggs with water. Bring to a boil. . .put on the lid. . remove from heat. . and set the timer for 20 minutes. Drain the eggs. . and allow to cool. Once cooled. . take each egg. . set it on a cutting board and run through with a large sharp chef's knife. . .Scoop out the eggs and set aside. ( week old eggs can just be peeled)
3. Now. . .using a sharp paring knife. . and a chef knife. . set each chilled potato on a cutting board slice it in half. . .then with the paring knife. . cut each potato length wise into 1/3 inch strips. .and then cube by cutting in the opposite direction.
4. The uniform cubes of potatoes makes this salad so enjoyable. When the potatoes are cut by me in a hurry .. and not uniformed.. . my boys know I made it. . . .and the praise is scarce.
5. Chop the eggs into the bowl .. .(good news. . this doesn't need to be uniform cut)
6. Add the chopped chives to the bowl.
7. In a medium bowl. .combine the Miracle Whip Salad Dressing and the Sour cream. . with the salt and pepper. Pour half of it over the salad. . and stir all together. . .add a little more dressing at a time. You may need more or less depending on the size of your potatoes.
8. Chill until ready to serve.

Apple Walnut Crisp

Apple Walnut Crisp

Ingredient:

• 1 cup brown sugar
• 1-1/4 cups rolled oats
• 1 cup all purpose flour
• 1/2 cup melted butter
• 1/3 cup chopped walnuts
• 3 cups apples - peeled, cored, then sliced or chopped
• 1/3 cup white sugar
• 2 teaspoons cinnamon

Method:

1. Preheat oven to 350 degrees
2. Lightly grease an 8 inch square pan.
3. Combine brown sugar, oats, flour, nuts, and butter in large bowl.
4. Place half of this crumb mixture into pan and press down. 
5. Cover this layer evenly with apples. 
6. Sprinkle the apples with the white sugar and cinnamon. 
7. Top with remaining crumb mixture.
8. Bake in preheated oven for 40-45 minutes or until golden brown.

Serve with whipped cream or ice cream and enjoy!

Twice Baked Potatoes

This side dish may seem a little fussy, but it is a great way to do potatoes for company ahead of time. You can prepare them and have them ready to pop in the oven 20 minutes before a meal. I like it when you have nothing to do at the end. This recipe, with some minor changes, was submitted by Kimberly F. to our church cookbook. It's one that I have found works well.

Ingredients:

• 8 large potatoes, baked
• 1/4 cup butter
• 1/4 cup sour cream
• 1 - 1/2 cups cheddar cheese. grated
• 1/2 cup milk, approx
• 1/2 teaspoons onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup chopped green onions

Method:

1. When potatoes are cool enough to handle, cut a thin lid from top of each.
2. Scoop out pulp, leaving 1/4 inch or so in the shell, so it doesn't tear.
3. Combine pulp with remaining ingredients, mashing to desired consistency.
4. Scoop mashed potato mixture back into skins. Arrange on baking sheet.
5. Refrigerate until half hour before the meal. 
6. Bake at 350º F about 20 - 25 minutes, until tops are golden.

Tacos

When I was dating my husband, his Mom would often have some of the young people from church over and she would make homemade tacos. They were a favorite then and have been one of the most requested meals from our girls and their friends while growing up. We all gathered in the kitchen and would each be given a few items to chop or grate. Have you ever heard of putting mashed potatoes, peas, and dill pickles in tacos? Well we do and it is tasty! Weird, but tasty! Try it, I think you will agree!

TACO SHELLS

• 1 cup white flour
• 1/2 cup corn meal
• 1 1/2 cups water
• 1 egg
• 1 teaspoon salt

Whisk ingredients together until you get a smooth runny batter.
STEP ONE-dry frySpray a non stick fry pan with a small amount of PAM
Heat on medium heat until pan is hot. Place about 1/2 cup of batter into the middle of the pan and with the back of a spoon swirl batter into a very thin circle. Allow to set and then flip to dry fry the other side. Place on cooling rack and continue until all the batter is used up. You will have about 6-8 shells. You can use these shells now or for added flavor and slight crispness deep fry in canola oil. They don't freeze well.
STEP TWO-deep fry (optional)Using a deep sided fry pan add about 2 inches of oil to the pan and heat on med-high. You want the oil to be hot enough that when you drop the shell in it sizzles. (not too hot or they get too crispy) I usually just dip the corner of one shell into oil to check it out.
When oil is hot enough drop shells in one at a time , let fry for about 20 seconds and then flip with a spoon and fork and fry about 20 more seconds. They should not get too crispy as you want to be able to roll them after filling. After deep frying each shell place on a cookie sheet lined with paper towel to absorb excess grease. Continue until you have all the shells fried. Once fried they are best eaten right aways. I keep them in a warm oven.
Before I make the shells I usually cut up all the fillings. Put each item in a serving dish ready for everyone to fill their own shells.

FILLINGS

• 1 pound ground beef -fry and salt/pepper to taste(or add a package of taco seasoning)
• 2 cups of mashed potatoes - I add a bit of milk and butter to make them creamy
• 1 cup cooked peas
• diced tomatoes
• diced dill pickles
• shredded lettuce
• finely chopped onion
• grated cheddar cheese
• taco sauce - My in-laws always went to the States and bought La Victoria taco sauce at Fred Meyers. We haven't changed a thing. We still pick up a good supply for us and our married kids. There is just something about an original flavor. You can use any taco sauce of salsa.
  Get creative and add what you like. (sour cream, guacamole, black olives, celery re fried beans)
  You might think us weird, but we also have a tradition that we only drink Good Host Iced Tea with this meal....with lots of ice of course.
  AND our tradition for dessert, home made Chocolate Cake with Seven Minute Frosting. I will post that another time.

Bread for the Journey

Whenever I am outside in God`s nature I see his marvelous hand in the beauty surrounding us. The following hymn touched a chord in my heart, of quiet rest near to the heart of God.
Where are you finding that quiet rest?

Near to the Heart of God

1. There is a place of quiet rest,
   Near to the heart of God;
   A place where sin cannot molest,
   Near to the heart of God.
   • Refrain:
     O Jesus, blest Redeemer,
     Sent from the heart of God;
     Hold us, who wait before Thee,
     Near to the heart of God.
2. There is a place of comfort sweet,
   Near to the heart of God;
   A place where we our Savior meet,
   Near to the heart of God.
3. There is a place of full release,
   Near to the heart of God;
   A place where all is joy and peace,
   Near to the heart of God.
4. Cleland B. McAfee

Canned Peaches

For those who might still want to do a little canning, peaches are probably the favorite one to do. They make a quick dessert and a nice addition to many recipes.

The basic supplies you need include:

• 12 quart sized canning jars,
• new snap lids to fit jar size (screw bands can be re-used)
• a water bath canner
• tongs (jar lifter) or good  rubber gloves

I’ve also recycled good quality spaghetti sauce jars with their lids. (use once, they do re-seal) The canner has a metal rack that fits into the bottom so that the jars sit a bit elevated from the direct heat. Wash and rinse jars well. Use heat dry cycle in dishwasher. Cover snap lids or rubber lids with water in small pot and bring to boil. Keep hot.

Ingredients:

• 20 pounds freestone or semi-freestone peaches
• 5 cups sugar
• 12 cups water

Method:

1. Prepare syrup in a large pot by heating sugar and water until sugar is dissolved. Keep hot.
2. Bring about 8 inches of water to a boil in canner and keep hot.
3. Scald peaches (pour boiling water over them, soak about 1 min. and drain).
4. Cut in halves or quarters, peel and remove pits. Pack into sterilized jars, smooth side to the outside. Cover with hot syrup to within 1/2 inch from the top.
5.  Center snap lid on clean jar rim and apply screw band just until fingertip tight.
6. Place jars in canner. When water comes to a second boil, continue processing (boiling) for 20 minutes.
7. Remove from canner using tongs or rubber gloves, and place on a towel or large cutting board, away from drafts. This recipe makes about 12 quarts.

Do not push down on the lids. You will hear popping as the lids seal and will be able to tell by a more inverted look on the lid. Refrigerate any jars that don’t seal.

Apple Cinnamon Streusel Muffins

I found this recipe in the cookbook "Our Favorite Recipes", put out by the Winnipeg Mennonite Elementary school. It was submitted by Monika Sawatsky. When I told her that I was posting the recipe, she said that it is her families favorite and I would have to agree. It is one of our favorites as well. Imagine waking up to the aroma of freshly baked apples and cinnamon with a faint scent of freshly brewed coffee in the air, birds singing in the distance. Sounds so enticing doesn't it. Well you can create this kind of morning for your family or guests. Come on join me, put the coffee on and let's get baking!

• 1 1/2 cups flour (I use half whole wheat)
• 3/4 cup sugar (I decrease it to a 1/2 cup)
• 1 Tbsp. baking powder
• 1 tsp. salt (do not double if you double the recipe)
• 3/4 cup butter
• 1 1/2 cups chopped apples (2 medium)
• 2 cups raisin bran
• 3 tsp. cinnamon, divided
• 2 eggs
• 1 cup milk
• 2 Tbsp. sugar

1. Sift together flour, sugar, baking powder and salt.
2. Cut in butter with pastry cutter until mixture resembles coarse meal. Reserve 1/2 cup for topping.
3. Add chopped apple ( I leave the skin on), cereal and 1 1/2 tsp. cinnamon. Mix well.
4. Combine eggs and milk
5. Add to apple mixture
6. Stir lightly, just until moist. Batter will be lumpy.
7. Fill 12 greased muffin tins.
8. Blend reserved crumbs with remaining cinnamon and 2 tbsp. sugar.
9. Sprinkle over muffins.
10. Bake at 400 for 18-20 minutes or until toothpick comes out clean.

Peach Custard Pie

I adapted this recipe from CD Kitchen online.

Preheat your oven to 425 F.
1 9 inch unbaked pie shell

Peel and slice enough peaches to fit into the bottom of the shell, they will float about a bit once you pour the custard on top but it won't affect the outcome.

I used 5 peaches each one cut into eight.

Custard

• 1 cup of 5 % unflavoured yogurt
• 4 egg yolks
• 1 cup white sugar
• 1/4 cup flour
• 1 teaspoon vanilla

Combine all the ingredients in a medium sized bowl and beat until smooth. I had my food processor out so I whipped it up in there. A blender would work perfectly too.

Pour the custard on top of the peaches and bake in the center of the oven for 10 minutes.

Lower temperature to 375 and bake for an additonal for 30 minutes. The original recipe does not ask you to lower the temp, but I did, so you probably don't need to.

Meanwhile make your streusel.

• 4 tablespoons butter
• 1/2 cup flour
• 1/2 cup sugar

Combine with a pastry cutter until you have it combined and made crumbs, refrigerate until you are ready to put it on the pie. (I found it easier to crumb after it chilled a bit)

After the pie has baked for 1/2 hour and the filling is somewhat set, drop the little pieces of struesel on top of the pie.

Continue to bake until the streusel is golden brown, about another 15 - 25 minutes.

Remove the pie to a cooling rack and serve warm or completely chilled.

Smooth Vanilla Cheesecake

I've always loved the smooth creamy taste of a baked cheesecake.

I've experimented with many different methods and I've found the secret.No cracks. . . not a one.

It is one of the easiest and classiest desserts to serve.

• 1 1/4 cups graham wafer crumbs
• 1/4 cup melted butter

1. Preheat oven to 325 F. 
2. Roughly cut a piece of parchment paper to fit larger than a 9 inch springform pan. Lay the parchment paper on to the bottom and put the edge around and squeeze the pan shut leaving the excess paper on the outside of the pan. I do this because it makes it really easy to transfer onto a serving plate once it is very well chilled. .
3. Mix together the crumbs and the butter and press into the pan. I use a flat bottomed glass to make it nice and smooth and firmly pressed.
4. Bake the crumbs in the pan for about 10 minutes or until they are a bit fragrant.

• 4 packages cream cheese, room temperature
• 5 eggs
• 1 1/4 cup granulated white sugar
• 2 teaspoons vanilla extract
• 3 tablespoons flour
• 1/4 cup heavy cream
• 1 teaspoon salt
• a squeeze fresh lemon juice

Topping

• 1 1/2 cup sour cream
• 1/4 cup white sugar
• 1 teaspoon vanilla

1. Make sure that all your ingredients are room temperature.
2. Preheat oven to 500 F. 
3. In a large mixing bowl, beat the cream cheese on low for a minute or two until it is smooth and creamy.
4. Add the salt and the sugar and beat another minute or two until it is smooth. Never beat the cheese to death. Incorporating too much air will cause your cheesecake to rise and then fall and the .. .well you know what happened to humpty dumpty.
5. Stop your mixer in between to scrape down the sides so that all the cream cheese and sugar is evenly mixed.
6. Add the flour and mix until incorporated, not more than a minute. 
7. Crack the eggs into a bowl and at room temperature. Add one egg at a time. They'll naturally slip in one at a time if you don't dump your bowl to quickly.
8. Mix the eggs in just until smooth. Add the cream and and the vanilla and lemon juice another mix for half a minute.
9. Take your pan with the cooled crumb crust and wrap it in heavy aluminum foil.
10. Gently pour the cheesecake batter into your pan and set it in the 500 degree oven. Set your timer for 10 minutes. At 10 minutes turn your oven to 200 degrees. Bake for another hour and 10 minutes. Don't peek.
11. While the cheesecake is baking, stir together your sour cream, sugar and vanilla.
12. After the hour and ten, the cake should be fairly set.  Open up the oven and pour your topping on your cake smooth it out and put it back in your oven for another 10 minutes.
13. Put an instant read thermometer in the center of the cheesecake. Your aim is to have it read 150.
14. The total baking time shouldn't be more than about an hour and a half up to an hour and forty minutes but you really need the instant read thermometer to help you with knowing when it is done. The jiggly in the center is also a good judge but it is hard to get it perfect with this test. 
15. Take the cheesecake out of the oven and let it sit in a draft free room temperature spot for a few hours and then chill it completely in the fridge.

Blueberry Sauce

• 2-3 cups fresh blueberries
• 1 tablespoon cornstarch
• 1/3 cup sugar or to taste
• a squeeze of lemon juice
• 1/2 cup water

1. Combine all this and cover and put in the microwave for a minute, stir and cook for another minute or two until bubbly.
2. I also made some raspberry coulis which is 2 cups of raspberries and a half cup of sugar in the blender. .
3. Pool a little raspberry sauce on your plate, put on your cheesecake and cover with a good tablespoon or two of blueberry sauce and a dollop of whipped cream for good measure.