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.

Bread for the Journey

 Daniel 6:10 NIV

" Now when Daniel learned that the decree had been published, he went home to his upstairs room where the windows opened toward Jerusalem. Three times a day he got down on his knees and prayed, giving thanks to his God, just as he had done before."

Daniel was determined to do the right thing, he wanted to be obedient to God. He served God in Babylon for many years, being faithful to God in all things. He began as a slave and then got a higher position. He interpreted the king's dreams and received visions from God. We also know he slept in the lion's den without being harmed. Daniel was often challenged to compromise his faith in God but he never wavered and stayed true to God, praying and giving thanks frequently.

If we want to have the courage that Daniel had we too must be bold and acknowledge God's wisdom and be willing to obey and trust him. He will will take care of us.
Our journey in life may be bumpy at times, let Daniel's example encourage us to be bold and unwavering in our faith in God.

"Dare to be a Daniel
Dare to stand alone.
Dare to have a purpose firm
Dare to make it known."

Rice Crispie Chocolate Roll

I was introduced to this treat by another volunteer in our church kitchen many years ago. This recipe is a combination of the recipe she shared with me and one I found in our church cookbook. I have to warn you that these go fast where there are kids or teenagers! My daughter once shared her snack with a friend on a bus trip and the response was, “This is the best thing I ever tasted!”

Ingredients:

• 1 cup corn syrup
• 1 cup sugar
• 1 cup smooth peanut butter
• 3 tablespoons butter
• 6 cups Rice Crispies

filling:

• ½ cup butter
• 3 tablespoons milk
• 2 cups icing sugar
• 2/3 cup baking cocoa
• 1 teaspoon vanilla

1. In a large pot, on medium heat, bring corn syrup and sugar to boil. 
2. Stir in peanut butter and butter. Remove from heat; mix in Rice Crispies. 
3. Line a 14x18 inch cookie sheet with wax paper. Press rice crispy mixture into cookie sheet, with buttered hands.
4. In a small pot, melt 1/2 cup butter (remove from heat), add milk, icing sugar, cocoa and vanilla, stirring until smooth. 
5. Spread over flattened rice crispy mixture. 
6. Starting at wide end, roll up jelly-roll fashion, shaping and squeezing gently. Wrap in plastic and refrigerate for a few hours, until set.  (There is a sweet spot of when it's easiest to slice - don't let it harden too long)
7. With a sharp knife, slice into 1/2 inch slices. You may have to use both hands to press knife down, since it’s not a sawing motion. Keeps well in fridge if you hide it. Wrap it up and make someone smile! (freezes well too)

Multigrain Bread

This is one of our favorite homemade breads, it is full of fibre and goodness. Great for toasting too.
This bread is simple to put together and your house will smell wonderful as it's baking.

• 1 1/2 cups milk, scalded
• 1/2 cup honey
• 2 tablespoons salt
• 1/2 cup canola oil
• 3 1/4 cups lukewarm water
• 2 cups bran
• 1/2 cup wheat germ
• 1 cup flax seed, ground
• 4 cups whole wheat flour
• 4 cups multigrain flour
• 2 cups white flour
• 2 tablespoons instant yeast

1. Scald milk, add honey, salt, oil, and water and mix until honey is melted.
2. Add bran, wheat germ, ground flax seed, and stir until mixed.
3. Add whole wheat, multigrain, white flour, and yeast, stirring and kneading as you add each flour. Add the white flour 1 cup at a time, add a little more if you need to make a slightly firm but not too hard dough. Knead 8 minutes.
4. Place dough in a greased bowl and allow to rise in warm place until doubled in bulk for 1 hour. Punch down and cut into 4 equal pieces.
5. Shape each piece into a loaf and place into greased 9 1/2" x 5 1/2" loaf pans. Using the rolling pin I roll each piece into a flat rectangle, then roll it up to form a loaf. This helps avoid air pockets in the bread.
6. Cover and allow to rise until double in bulk.
7. Bake in a 400º oven for 28 minutes. Sometimes my loaves 'fall in' a bit as they bake but it doesn't change the flavor or texture and I kind of like the rustic looking top.
8. Yield: 4 loaves

Auntie Betty's Pasta Casserole

Years ago my Auntie Betty made this casserole for us and we enjoyed it so much that it has been a favorite of mine ever since.

• 1 1/2 pound ground beef
• 1/2 teaspoon garlic salt
• 1 teaspoon sugar
• 1 teaspoon salt
• 6 green onion stems chopped
• 1/2 teaspoon pepper
• 2 cans tomato soup
• 4 ounces cream cheese
• 1 cup sour cream
• grated cheese for the topping
• noodles of your choice ~ 8 ounces

1. In a large skillet, fry the ground beef, breaking it up and browning it.
2. Add the garlic salt, salt, sugar, chopped green onions, and pepper. Simmer a few minutes.
3. Add the two cans of tomato soup and simmer a few minutes.
4. In a medium bowl, cream together the cream cheese and the sour cream.
5. Cook the noodles until just tender.
6. In a 9 X 13 pan, layer the meat sauce, noodles, and cream cheese/sour cream sauce.
7. Repeat and then top with grated cheese.
8. Bake at 350 for one hour.

Serve with a crisp green salad.

Gluten-free Pastry

I got the following pastry recipe from my friend Joanne, who is also Celiac. It is excellent tasting pastry ( as good as regular pastry) ! I know because I ate it before I knew I was Celiac and I was amazed that I could not tell the difference. The dough is also fairly easy to handle.

INGREDIENTS

• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 1/4 cup potato starch (NOT potato flour)
• 1 cup sweet rice flour
• dash of sugar
• 1/2 tsp salt
• rounded teaspoon of xanthan gum
• 1/2 cup butter
• 1/2 cup shortening
• 1 egg
• 1 tbsp vinegar
• 4 tbsp ice water
• sweet rice flour for rolling

METHOD

1. Blend well together the flours, xathan gum, salt and sugar. (flours for gluten-free baking must be well-blended - either sift them several times together or I put them all in a zip-lock bag and shake the bag- no dust-method, smile)

2. Cut in butter and shortening

3. Beat egg , add vinegar and ice-water.

4. Stir into flour mixture forming a ball. (Add a little more water if too dry)

5. You may knead this a bit since rice flour crust can stand handling. Knead until you have a smooth soft ball.

6. Refrigerate dough for 1 hour or more to chill.

7. Roll out between wax paper dusted with sweet rice flour. I scotch tape the wax paper to the counter to keep from sliding. Peel off top layer of wax paper , flip over onto pie plate and then carefully peel off the other layer of wax paper and fit pastry into pie shell fluting edges -- for single crust pie or for double add filling and then top with top crust .

8. Bake at 375' until lightly browned.

recipe will make one large double crust pie , or one single crust plus one platz base (recipe for gluten-free platz to follow)

Cheeseburger Soup

Nothing warms the tummy like a hearty bowl of soup

served up with fresh baked bread.

Why not bake up an apple pie or crisp to finish off the meal.

Cheeseburger soup is thick and rich,

and will have your kids asking for a second bowl.

Ingredients:

• 1 pound ground beef
• 1 1/2 cups chopped onion
• 1 1/2 cups shredded carrots
• 1 1/2 cups diced celery
• 2 tsp basil
• 2 tsp parsley flakes
• 8 tbsp butter, melted
• 6 cups chicken or vegetable broth
• 8 cups cubed potatoes
• 1/2 cup flour
• 4 cups Velveeta cheese
• 4 cups milk
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup sour cream

Method:

1. In a large heavy soup pot brown beef. Half way through browning add onions, carrots and parsley. Continue to brown until vegetables are tender.
2. Add broth and potatoes and bring to a boil. Turn down and simmer until potatoes are tender.
3. In microwave or a small pot on stove top melt butter and stir in flour until smooth. Stir this into the hot soup.
4. Cut Velveeta into cubes and add to hot soup along with milk, salt and pepper.
5. Stir over low heat until cheese has all melted. Remove from heat.
6. Garnish each bowl with a dollop of sour cream.

Soup will scorch easily so make sure you turn your burner to simmer once potatoes are cooked and you begin to add the milk and cheese. This soup can be reheated very slowly. Does not freeze well.