Mrs. Janzen's Scotchie Chocolate Chip Sheet Cookie

This recipe is my friend Karin's mother's recipe. When I tasted them I asked for the recipe since Bar cookies are so quick and easy, perfect to take for school lunch or after school snacks. Plus the sweet butterscotch flavor just adds to the melt in your mouth goodness.

• 1 cup margarine or butter
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chocolate chips

1. Whip together margarine, brown sugar, white sugar til light and creamy. 
2. Add eggs one at time beating after each addition. 
3. Add vanilla.
4. Combine dry ingredients, add to butter mixture mixing until all the dry ingredients are well mixed in. 
5. Stir in chocolate chips. 
6. Pour into a greased 9x13 pan and bake for 20-25 minutes at 350.

Granola Bars

These granola bars are full of good things and perfect to pack for lunches or as a nice 'pick me up' snack in the afternoon.

Ingredients:

• 2 cups old fashioned oats
• 3/4 cup wheat germ
• 3/4 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup almonds, slivered
• 1/2 cup peanuts, chopped
• 1/4 cup coconut
• 1/4 cup raisins

Syrup:

• 1/2 cup brown sugar
• 1/3 cup honey
• 2 teaspoons vanilla
• 1/2 teaspoon salt

1. Spread oats, wheat germ, sunflowers seeds, and pumpkin seeds on a large baking pan and toast in a 325º oven for 12 minutes.
2. While this is toasting bring all the syrup ingredients to boil in a saucepan. Once it starts to boil reduce heat to a simmer. Let simmer 5 minutes.
3. Pour toasted ingredients and the rest of the dry ingredients into a large bowl.
4. Stir syrup mixture into dry mixture until well blended.
5. Press mixture into a 9" x 13" pan.
6. Cool until firm. Cut in pieces and wrap each bar individually in plastic wrap.
7. Store in a cool place.

Spiced Pumpkin Layer Cake with Cream Cheese Frosting

We stopped by to visit a cousin in California a few weeks ago...as we were traveling through.  It felt like summer and we had lunch in the shade of an outdoor gazebo.  For dessert she brought out a moist and delicious frosted pumpkin layer cake.  I'm sharing it with you today...my version of Linda's spiced pumpkin cake dessert!   It may still feel like summer where you are or maybe winter has already hit hard...but the calendar still says autumn.  Let's enjoy the pumpkin!

Pumpkin Layer Cake:

• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 teaspoons vanilla
• 1 can 14 oz/398 ml pumpkin purée (remove two tablespoons to add to frosting if desired*)
• 1 14 oz. can crushed pineapple (do not drain)
• 1 cup sweetened flaked coconut
• 1/2 cup golden raisins

1. Whisk together flour, baking soda, baking powder, salt and spices.
2. In mixing bowl, beat together eggs, sugar and oil.  
3. Add vanilla and pumpkin purée and mix until smooth.
4. Add dry ingredients and stir until combined.
5. Stir in pineapple, coconut and raisins.
6. Pour into two 9-inch cake pans, sprayed with oil and lined with parchment paper.
7. Bake at 350°F for 35-45 minutes...or until toothpick inserted in center comes out clean.
8. Cool for 15 minutes.  Then remove from pans, invert onto cooling rack.
9. Frost with cream cheese icing when cool.

Cream Cheese Frosting:

• 1/3 cup butter
• 1 (250 gr) package cream cheese
• 2 tablespoons pumpkin purée, optional
• 1 teaspoon vanilla extract
• 3 cups icing sugar
• 1-2 tablespoons milk

1. Cream butter and cream cheese together until smooth.
2. Beat in pumpkin and vanilla.
3. Add icing sugar one cup at a time, beating until smooth.
4. Add milk as needed to get desired consistency.

*the pumpkin purée adds a creamy colour to the frosting

 

Apple Filled French Toast

Happy Thanksgiving Monday to all our Canadian friends.

This french toast makes a wonderful brunch recipe that can either be prepared the night before and baked in the morning or it can be popped into the oven after sitting for awhile.

If you have a can of prepared pie filling of any flavour in your pantry, you can use that or put together this apple filling to stuff your french toast.

This recipe can easily be doubled or cut in half.   In the photos, I halved the recipe using a small loaf of  homemade french bread. 

• 8 large eggs
• 2 cups milk
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• thin slices day old french bread or baguette
• butter
•  apple pie filling  or purchased pie filling of your choice

1. Preheat oven to 350.  Use convection setting if you have it.
2. Warm pie filling either in the microwave or in a small saucepan and set aside.
3. Combine eggs, milk, salt and vanilla and beat together until well blended. 
4. Choose a baking pan that is large enough to place half your slices of french bread close enough to touch.  Spray pan with cooking spray.
5. Dip half the slices in egg mixture, placing each one into pan after dipping.
6. Top with a spoon of pie filling and top with remaining egg dipped french toast.
7. Put a dab of butter over each piece.   Allow to sit 20 minutes or cover with plastic wrap and refrigerate overnight.  Allow the dish to sit at room temperature for 20 minutes before baking.
8. Bake 30 minutes, or until a toothpick inserted into the center of the dish comes out clean.  It will depend on how thick the slices of french toast are. 
9. Serve warm with maple syrup.

Apple Filling  ~ Makes about 5 cups

• 8 cups peeled and chopped apples  (about 8 apples)  Our apples are Jonagold. 
• 1 tablespoon lemon juice
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups cold water

1. Combine apples and lemon juice and set aside.
2. Combine sugars and cornstarch with cinnamon and salt in a large saucepan.  Slowly add water while stirring to eliminate lumps and bring to a boil.  
3. Add apples and stir until the mixture comes to a boil.  Reduce the heat and simmer gently for 10 minutes or until apples are tender crisp.  Do not stir more than necessary to avoid turning the apples to sauce. 
4.  Remove from heat and cool. Filling will thicken more once cooled. Use immediately or refrigerate in jars or portion and freeze in freezer bags.   

Pumpkin Spice Ice Cream / Pie

Are you looking for a very quick dessert to serve tomorrow?  Pumpkin Spice Ice Cream has the flavours of pumpkin pie but without rolling out crusts and baking.  It takes about 10 minutes to put the ice cream together and a few more minutes if you want it in a crust!

Make a gluten free dessert by serving the ice cream without a crust, topping with whipped cream and caramel sauce.

Ice Cream

• 1 15 ounce / 398 ml can pumpkin puree (not pie filling)
• 2 14 ounce/ 300 ml cans sweetened condensed milk (no name brand is less expensive)
• 3 teaspoons pumpkin pie spice
• 3 teaspoons maple extract flavouring  (vanilla is fine too)
• 4 cups whipping cream

1. Blend together all the ingredients except the whipped cream in a blender until just combined, or beat together on medium speed in a medium bowl.
2. In a large bowl, whip the cream.
3. Fold the pumpkin mixture into the whipped cream gently until combined. (it is okay to leave it slightly marbled)
4. Pour into a large container to freeze.    (or pour over crust to make an ice cream pie)  Freeze overnight.   

Crust  (optional)

• 1 150 g package ginger snaps
• 1/4 cup melted butter (cooled)

1. Place the ginger snaps into a large ziploc bag.  Crush to form crumbs.
2. Add melted butter to the bag and squeeze the bag until the butter and crumbs are mixed well.
3. Place a piece of parchment paper on the bottom of a 23 cm / 11 inch springform pan (or use two smaller pans or pie plates).
4. Sprinkle the crumbs evenly over the pan.  Gently pat in place.  (the icecream will keep the crust together)
5. Pour the pumpkin whipped cream mixture over the crumbs.  Place on a flat surface in the freezer, cover with plastic wrap and allow to freeze overnight.   Allow to sit at room temperature a few minutes before attempting to slice into pieces. 

Garnish with whipped cream and purchased or homemade caramel sauce. 

Makes 2 litres/ quarts or one large ice cream pie enough for 16 - 20 people.   Half the recipe for a smaller group! 

Flashback Friday ~ Pumpkin Praline Trifle

I found this recipe in a magazine and have made it for two very special gatherings. It's a great trifle for our fall and winter celebrations.

The most time consuming part of the recipe is making the praline. The praline recipe yields enough to make 2 trifles. The creamy layers and pumpkin layers are very simple to make and assemble. If you have a large gathering with lots of preparations I would suggest making the praline up to a week ahead and then preparing the trifle a day or two ahead of your gathering.

Praline:

• Nonstick vegetable oil spray
• 1 cup packed golden brown sugar
• 1/2 cup sugar
• 1/3 cup half and half
• 1-1/2 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1-2/3 cups pecan halves or pieces (about 6 oz.)

Mascarpone Cream:

• 2 cups chilled heavy whipping cream
• 1- 8 oz. container chilled mascarpone cheese
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Filling

• 1 - 15 oz. can pure pumpkin
• 1/2 cup packed golden brown sugar
• 1/4 cup heavy whipping cream
• 1 tsp. ground cinnamon
• 1/4 tsp. freshly grated nutmeg (I used already ground)
• 1/4 tsp. ground allspice
• 1/4 tsp. salt
• 1-1/2 - 3 oz. packages of soft ladyfingers. (I bought a 4.75 oz. box of soft lady fingers at Trader Joe’s and it was enough for 1 trifle)
• 4-1/2 tablespoons of dark rum, divided

Praline:

1. Spray baking sheet with nonstick spray. 
2. Bring both sugars and half and half to boil in heavy medium saucepan over medium high heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly. 
3. Add butter, vanilla, and salt. 
4. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260 degrees F, about 8 minutes. 
5. Remove from heat; immediately mix in pecans. 
6. Transfer to prepared sheet, spreading in a single layer. 
7. Cool completely. Chop into 1/4 inch pieces.

 Mascarpone Cream:

1. Using electric mixer, beat all ingredients in large bowl until firm peaks form. 
2. Set aside 1/2 cup mascarpone cream for pumpkin filling.

Filling:

1. Whisk pumpkin, brown sugar, whipping cream, cinnamon, nutmeg, allspice, and salt to blend.
2. Whisk in reserved 1/2 cup mascarpone cream.

Assembling the Trifle:

1. Spread 1/3 cup mascarpone cream over bottom of 8×5 inch trifle dish (12-14 cup capacity). 
2. Place layer of lady fingers over cream. Sprinkle 1-1/2 Tablespoons of rum over. 
3. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. 
4. Sprinkle 1/3 cup praline over. 
5. Spread 1 cup mascarpone cream over. 
6. Cover with another layer of lady fingers. 
7. Sprinkle with 1-1/2 tablespoons rum, then spread 1 cup pumpkin filling over. 
8. Sprinkle 1/2 cup praline over.
9. Repeat 1 more time with 1 cup mascarpone cream, lady fingers, rum, 1 cup pumpkin filling and 1/2 cup praline. 
10. Spread remaining mascarpone cream on top. 
11. Cover and chill overnight.
12. DO AHEAD. Can be made 2 days ahead.

Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserving any remaining praline for another use)

 You can omit the Rum if you prefer...

Pumpkin Roll

Pumpkin season is here. You can tell  that autumn is here by the calendar and the changing colors of the leaves but with our recent temperatures of + 32 C it feels more like it's mid July.  Regardless of the weather the pumpkins have turned orange and are ready to be cooked and pureed. Any puree not used immediately can be frozen for winter use. I usually make pumpkin pies and muffins but today I want to share a recipe for a pumpkin roll. It's slightly adapted from a recipe in an old Taste of Home magazine.

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree, you can use canned
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup pecans, finely chopped

1. Prepare a 15" x 10" x 1" baking pan, grease and line with waxed paper, then grease and dust with flour. Set aside.
2. In a large bowl beat eggs on high speed for 5 minutes.
3. Gradually beat in sugar until mixture is thick and lemon colored.
4. Mix in pumpkin and lemon juice.
5. Combine dry ingredients except for the pecans and fold into pumpkin mixture.
6. Spread batter into prepared pan and sprinkle chopped pecans on top.
7. Bake in a 375º oven for 15 to 18 minutes or until cake springs back when touched lightly.
8. Immediately turn out on a damp tea towel dusted with icing sugar.
9. Peel off waxed paper. Roll cake in towel, starting from the narrow end. Cool.

Cream Cheese filling:

• 1  250 g (8 oz) package cream cheese, softened
• 1 cup icing sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla

1. Combine cream cheese, icing sugar, butter, and vanilla in a large bowl and beat until fluffy.
2. Carefully unroll cooled cake. Spread filling over cake, roll up again, cover and chill until serving.
3. Dust with icing sugar.
4. Yield: 8 to 10 delicious slices

Pumpkin Cheesecake

We will soon be celebrating Canadian Thanksgiving. Will pumpkin cheesecake be on your dessert menu? Dark chocolate pomegranate seeds sit on top of little swirls of butterscotch whipped cream.

Ingredients for crust:

• 1/4 cup butter, melted
• 3/4 cup crushed ginger snaps
• 3/4 cups graham cracker crumbs
• 1 tbsp brown sugar

Method:

1. Melt butter. 
2. Stir together crumbs and brown sugar.
3. Pour melted butter over crumb mixture and stir well.
4. Press into bottom of lightly greased 10" spring form pan. Set aside.

Ingredients for filling:

• 3 -8 ounce packages regular cream cheese, room temperature (not light)
• 1 1/2 cups white sugar
• 3 eggs
• 1 1/2 cups canned pure pumpkin (not ready to use pumpkin pie filling)
• 1 tsp cinnamon
• 3/4 teaspoon ginger
• 1/2 tsp cloves
• 1 cup whipping cream, whipped

Method:

1. Using an electric mixer beat cream cheese until fluffy. Add sugar and beat well.
2. Crack eggs into a smaller bowl and whisk until pale yellow and frothy. 
3. Add eggs to cream cheese mixture and beat for 2 minutes.
4. Using the same bowl as you used for the eggs stir together pumpkin and spices.
5. Add pumpkin mixture to cream cheese mixture and beat on low until just incorporated.
6. Whip cream until soft peaks form. 
7. Gentle fold whipped cream into pumpkin cream cheese mixture. 
8. Pour mixture over crust.
9. Wrap one large sheet of foil around bottom and sides of pan. Press against sides.
10. Place wrapped pan in a baking dish and fill with hot water halfway up the sides of the pan.
11. Bake in oven that is preheated to 325º. For convection oven heat to 300º.
12. Bake for 60-70 minutes. Cake will still be jiggly in the centre but will set as it cools.
13. Cool at room temperature. Remove foil and then refrigerate for at least 4 hours to chill and allow to completely set.
14. Remove the ring of the spring form pan, and place onto cake plate.

Butterscotch whipped cream:

• 1 cup whipping cream
• 1 tsp vanilla
• 1 1/2 tbsp instant butterscotch pudding powder

1. Whip cream until very soft peaks begin to form. 
2. Add vanilla and pudding powder. Beat until thick.
3. Decorate and serve. 

Note: After baking you can keep in refrigerator for 3-4 days. Cover loosely. Add cream when ready to serve.

Any left over cheesecake freezes well. For best results allow to thaw in refrigerator. 

Berry Crumble (or Apple Crumble/Crisp)

I got this recipe from the Mennonite Treasury and usually make it with apples, but lately I’ve liked using a combination of blueberries, raspberries and blackberries.
I also like to make a larger batch of the crumble mix (times it by four) and freeze it for a quick dessert another day. Most times I add slivered almonds or chopped pecans.

Ingredients:

• 3 - 4 cups berries or chopped apples (Granny Smith or Graffensteins are good)
• 1/4 cup butter
• 1/4 cup brown sugar, packed
• 1/4 cup flour
• 3/4 cups rolled oats

Method:

1. Place fruit in a pie size baking dish. 
2. Blend the rest of the ingredients with a pastry blender until all the butter is blended in to make a crumb mix. 
3. Squeeze to make larger chunks as you sprinkle it over the fruit. 
4. Bake at 350 F about 30 min. Serve hot, with ice cream. Serves 4-6

PS The crisp in the photo is baked in individual serving dishes.

Beef and Barley Soup

Make a pot of soup early in the week and you will have something nutritious in the refrigerator for that supper that you might be tempted to go grab a bite.  My mom in law makes this soup often and we enjoyed it there one evening.  While we ate. . .she recalled what she puts in it. . and I jotted it down.  If you have a large family, you can easily double this recipe in a very large stock pot.

• 1 pound ground beef
• 1 large onion diced
• 2 sticks celery, diced
• 1/3 cup pot barley
• 28 ounce can diced tomatoes
• 4 cups water
• 2 beef bouillon cubes
• 1 large potato, diced
• 1 small head cabbage, chopped fine
• 2 large carrots, diced
• 1 can tomato soup
• 1 bay leaf
• a small handful chopped parsley
• 6 peppercorns
• 6 allspice
• 1 tablespoon dill weed

1. Brown the ground beef in a large stock pot.
2. Use a mandolin to prepare your vegetables or chop while your meat is browning.
3. Add the onion and celery and fry until translucent.
4. Add the remaining ingredients. 
5. Put your spices in a spice ball or tie it in cheesecloth.
6. Add the remaining ingredients and bring to a simmer.
7. Simmer several hours.