Berry Filled Scones

All winter long. . .we are thankful for California strawberries. . .but once summer crops begin to ripen in Canada. . .we shop locally. The flavour of fresh picked strawberries from the field cannot be duplicated. Strawberry pies. . . Strawberry Shortcake, Strawberries with ice cream and one of my favorites. . for breakfast. . and lunch time. . .and late in the evening. . is Strawberry Scones.

I inherited a tart press from my mom. . .I have no idea where she purchased it. . but if you ever see one similar (click on the picture to enlarge the bottom left view of my tart press) . . .snap it up. . .it makes the most delicious little tarts. . .and scones.

Edited later thanks to the kind commenters .. the cut - n - seal can be found here
Fruit Filled Scones

• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 large farm fresh egg. . .in a measuring cup. . with enough . . .
• buttermilk to fill to one cup (with the egg in it)
• 1/3 cup canola oil .. .or some other light oil
• sliced berries (strawberries, raspberries, blueberries .. or blackberries)
• 1/2 cup of confectioners/icing sugar
• a little warm water

1. Stir together the flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Beat the egg in the measuring cup and add the buttermilk to fill to the one cup line.
3. Make a well in the flour mixture.
4. Pour in the egg/buttermilk and the oil.
5. Stir only until it comes together.
6. Dump it onto a floured surface and knead a few times until the wet and dry are combined. (DO NOT overwork your dough . .the scones will be tough)
7. Roll the dough onto a floured surface . ..to a 1/4 inch thick.
8. Cut with large 4 inch tart cutter or you can use a large glass jar.
9. Put half the cut rounds on a cookie sheet. .lined with parchment paper . .(to catch drips)
10. Put berries in the center of each round. ..cover with the second round. . .and crimp with the tines of a fork. .or press down with the tart press.
11. Bake at 400º for 20 minutes or until golden brown.
12. Make a drizzle icing from 1/2 cup icing sugar and a teaspoon or two or warm water and drizzle over the scones while still warm.

If you want to give yourself a head start in the morning if you are having guests for brunch, mix up the dough and wrap well and refrigerate it overnight.

The recipe will make about 6 large scones.

Bread for the Journey

On this day, set aside to honor our dads, I naturally think back to the father image modeled to me by my dad, who loved me and wished the best for his children. His way of showing his love was in providing for us, guiding and protecting us. As a grown up woman now, I understand even more how he loved us and desired to be proud of us. It is a natural feeling for a father to hope his children will recognize his love by what he has unselfishly given and done for them.

The most beautiful example of a father's love is described in the parable of the prodigal son. In this story the son asked his father for his share of his forthcoming inheritance, so he could go and spend it. I imagine the father would have loved to stop his son from making a huge mistake, but he let him go. As the story goes, once the money was gone and the son was trying to stay alive by feeding pigs for a farmer, he came to his senses and decided to go home. What I love is the description in Luke 15:20, "while he was still a long way off, his father saw him and was filled with compassion for him; he ran to his son, threw his arms around him and kissed him."

Can you imagine, God running! The ultimate love of a father is depicted in teaching his children, watching them make choices that sadden him, yet waiting with open arms to forgive. Whether it's our natural father or our heavenly father we envision in this scene, may we use this day to reconcile the distance we may have created and know the love that is waiting for us.

Happy Father's Day to all the dads in our circles!

Your unselfish giving 

participation

protection 

and encouragement 

does not go unnoticed.

May God bless you!

Rhubarb Pie

A few years back...I posted a Tender Pastry Pie Crust. This is one of my favorites. I use this crust for many wonderful recipes....but the trick about using this dough means keeping the fruit thin, and baking the crust at high heat for about 25 minutes.
Introducing rhubarb to my family was not easy. This recipe comes from my neighborhood friend. This has been a keeper in my house for many decades. Rhubarb pie is the birthday cake for our birthdays in May.
It's also a perfect dessert for Father's Day!

Check out Tender Pie Pastry
Follow the instructions for Tender Pie Pastry.

1. Divide into halves and roll out the first half to the measurement of your cookie sheet.
2. Sprinkle sugar on top.
3. Take about 6 large rhubarb stalks.
4. Slice the stalks very thin making up to 5-6 Cups.
5. Then layer the bottom crust with the rhubarb.
6. Add about 11/2 cups sugar distributed evenly over the whole rhubarb filling.
7. Roll out another pie crust the same size and flip it on top.
8. Sprinkle again with sugar lightly on top.
9. Bake at 425' for 20 min.

Take a look! The rhubarb is layered no more than 1/2 -1 inch thick. This is what allows the pie to cook at a high heat for only a short while.

Make another pastry layer for the top...sprinkle with sugar, and poke a few fork holes, to allow the air to escape. Do not bake longer than 20 minutes at 425 degrees.

Are your taste buds ready to sample this? Next time exchange rhubarb for apples.

This is ideal for a large crowd. Add a scoop of ice cream and they'll come back for more.

Big Families, Big Pies, & Big Ice-Cream Buckets.

Flashback Friday - Peaches and Cream Muffins

For flashback Friday I chose my previous recipe for Peaches and Cream Muffins.These muffins are 'wonderfully moist'. You can use half whole wheat flour to make them healthier. This time I chose to leave them plain. Sometimes I add a streusel topping.

• 2 eggs
• 3/4 cups sugar
• 2/3 cup oil
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup peaches, chopped, canned or fresh

1. Beat eggs, add sugar gradually. Continue beating while adding oil. Stir in vanilla.
2. In separate bowl mix together flour, baking soda, and salt.
3. Stir dry ingredients into egg mixture alternately with sour cream only until dry ingredients are moistened.
4. Fold in chopped peaches.
5. Spoon into greased muffin tins.
6. Bake in a 400º for 20 minutes.
7. Yield: 18 medium or 12 large.

Streusel Topping..(optional)

• 1/2 cup sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 2 tbsp soft butter

1. Mix till crumbly and sprinkle on muffins before baking.

Breakfast Skillet

This hearty and spicy dish can be baked in the oven or on your outdoor grill.

Makes one 8"cast iron skillet, serves 2-3

• 3 russet potatoes, washed and cubed
• 3-4  medium sized tomatoes, diced
• 3 tablespoons butter
• 2 tablespoons water
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red peppers flakes
• 1 tablespoon vegetable oil
• 2 Hot Italian sausages, chopped
• 1/3 cup onion, diced
• 1 clove garlic, minced
• 3-4 eggs
• 1/3 cup feta cheese

1. Wash and cube potatoes. Boil until just tender. Drain and set aside.
2. In a skillet, melt butter and add diced tomatoes and water. Cook until tomatoes begin to get soft. Add in spices. Pour hot cooked tomatoes into the pot with the cooked potatoes.
3. Place skillet back over heat source and add vegetable oil. Add chopped Hot Italian sausage pieces, onions and garlic. Saute until sausage gets brown and is cooked through. 
4. Add potato and tomato mixture to sausage mixture and allow to cook for about 15 minutes until mixture is hot and bubbly.
5. Dig a little well in the mixture for each egg and crack eggs into well. They will cook in the hot bubbly mixture. When eggs are half way cooked to your liking, top with crumbled feta cheese.

A great camping breakfast. 

Hobo Dinner with Farmer Sausage

Our family has camped for years at the same campgrounds, known as Manning Park.  I keep saying they were almost all born there.  Some of the traditions that had begun 30 years ago are still some of their favorites.  They have all looked forward to the traditional 'hobo dinner' a dinner without plates or dishes.  This year I decided to change things up and instead of wrapping them in tin foil, I used aluminum pie plates and covered them with tin foil.

Ingredients ~ serving for 8 people

• 3 pounds smoked farmer sausage (1 1/2 rings)
• a medley of garden vegetables: potatoes, carrots, beans, onions, and garlic
• 8 medium potatoes, 
• 8 carrots, 
• 4 cups beans
• 2 large onions
• 8 cloves garlic
• 1/2 cup olive oil
• salt & pepper.
• sprigs of summer savory 
• 8 aluminum foil plates/tin foil

Single serving: 1 medium potato, 1 carrot, 1/2 cup beans, 1/4 cup chopped onion, 1 clove chopped garlic and a 3"piece of sausage, 1 aluminum plate

Instructions

1. Cut up vegetables into bite-size pieces approximately 1 inch.
2. Pre-boil potatoes for about 5 minutes to start the cooking process.
3. Cut up the farmer sausage into bite-size pieces.
4. Drain potatoes
5. Combine all vegetables, sausage, and potatoes in one large bowl.
6. Add olive oil to mixture and season to taste.
7. Prepare your aluminum plates and grease generously with olive oil.  Also, grease the tin foil used for the cover.
8. Dish out vegetable mixture into foil plates. ( used 2 cups for child size portion and added 3 cups mixture for adult portions.)
9. Sprinkle onions, garlic, and a sprig of summer savory on top of each tin foil dish.
10. Cover tightly with aluminum foil.
11. Grill at 350 degrees for 30 minutes or wait till briquettes are hot and then spread out the coals and place tin plates over heated BBQ.  Remember the meat and potatoes have been cooked so it really needs to let the other vegetable juices cook and become nice and hot.

Tip:   The hobo dinners can be prepared ahead of time and stored in the fridge.  Because the potatoes have been cooked they do not discolor and therefore preparing them in advance alleviates all the chopping on a crowded camping table. Secondly, you don't need any extra dishes. And they are easy to customize. These hobo dinners were an exceptional hit this past week.  There are a few weekends left for camping...what are your favorite camping traditions?

Cabbage and Sausage Foil Pack Dinner

Foil packet dinners are easy to prepare and clean-up, and are not just for camping; they can be baked in the oven year-round.  Cabbage and sausage were meant to be paired, and here is a simple and tasty way to serve them up for dinner tonight.

• 1/2 small head cabbage, cut into 3/4" or 1" wedges
• 1 pound farmer sausage, sliced (or your favorite smoked sausage)
• 20 nugget potatoes, cut in half 
• 1 small onion, sliced
• garlic butter
• salt and pepper

1. Preheat oven to 375°F.
2. Prepare 4 pieces (12" x 18") of heavy-duty foil.
3. Divide cabbage wedges, potatoes and sausage slices evenly on the four pieces of foil.
4. Top each mound with a dollop of garlic butter and season with salt and pepper.
5. Seal each packet well.
6. Bake for 1 hour, or until veggies are tender. 

Serves 4

Camping Fajitas

I thought it might be fun for you to see my other kitchen.

We leave our farm and take the travel trailer out several times a year.

I love cooking in this little kitchen.  I leave it packed with staples and with a quick walk around the perimeter of the  grocery store to get produce, dairy and meat...

we're set to go.

One thing I try to do is to make one meal stretch to two meals.

For this dinner we used leftover steak to make fajitas. 

Make it in your next getaway kitchen or make it at home...it's a summer winner.

• 2 tablespoons oil
• 1 pound grilled tenderloin steak, chilled and sliced
• 1 large onion, sliced
• 1 large green pepper, sliced
• 1 jalapeño pepper, seeded and finely minced
• 1 clove garlic, finely minced
• 1/2 teaspoon chili powder (add more according to taste)
• 1/2 teaspoon cumin
• mexican blend cheese
• salsa
• tortilla shells
• sour cream and guacamole (optional)

1. In a large fry pan, heat the oil over medium high heat and then  saute the onion, pepper, jalapeño pepper and garlic until onion begins to caramelize.
2. Add the sliced steak and seasonings and a few tablespoons of water and stir to combine.
3. Continue to stir just a minute over medium high heat until heated through.
4. Wrap tortilla shells in foil and warm on the grill or in the oven.  
5. Spoon fajita mixture over shells and top with cheese, sour cream and guacamole.

Serves 4

Bread for the Journey

"We have an anchor that keeps the soul,
steadfast and sure while the billows roll.
Fastened to the rock which cannot move,
Grounded firm and deep in the Saviour's love".
(words from a hymn penned in 1882 by Pricilla James Owen)

This hymn was inspired by the verses in Hebrews 6:19-20.

"This hope we have as an anchor of the soul, both sure and steadfast, and which enters the Presence behind the veil, where the forerunner has entered for us, even Jesus, having become High Priest forever..."

Italian Bake

My son was coming home for supper and I thought he would like this dish. He loved it although he requested a tomato soup gravy to go with it. Add a salad and you have a wonderful meal.
This reminds me of shepherd's pie pizza style but with a puffy golden dough topping instead of mashed potatoes.

Dough:

• 1 1/2 cups flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1 tablespoon yeast
• 2 tablespoons olive oil
• 3/4 cup warm water

1. Pulse dry ingredients in a food processor. With motor running add water and oil just until mixture forms a ball.
2. Place dough on a lightly floured surface and knead until smooth, 10 turns.
3. Place in an oiled bowl, cover and let rest for 15 minutes.

Filling:

• 1 1/2 pounds ground beef, lean
• 1 garlic clove, minced
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup green peppers, chopped, I used red, green, and orange for color
• 1/2 cup of mushrooms, sliced
• 1 1/2 cups zesty spaghetti sauce or use your favorite tomato based sauce
• 2 tablespoons cornstarch
• 2/3 cups pepperoni, chopped
• 1/4 cup olives
• 3 cups of shredded cheese, divided
• 8 to 10 pepperoni slices for the top
• Sprinkle of Italian Seasoning
• Your choice of fresh chopped herbs

1. Crumble ground beef into a frying pan, add garlic and seasonings. Stir until beef is browned.
2. Add peppers, mushrooms and sauce.
3. Stir in cornstarch, chopped pepperoni, olives, and 2 cups of cheese and cook for a few more minutes, until bubbly.
4. Pour beef mixture into an 11" x 7" baking dish. (approximate size)
5. Roll out dough to fit over the meat mixture.
6. Bake in a 400º oven for 20 minutes.
7. Then sprinkle remaining cup of cheese on top and arrange pepperoni slices over the cheese. Sprinkle a little Italian seasoning over all and bake for another 10 minutes until cheese is melted and pepperoni slices turn up at the edges.
8. If you desire sprinkle fresh chopped herbs on top it does make the dish look pretty.
9. Place dish on cooling rack and allow to sit for a few minutes before serving.
10. Yield: 8 servings