Choux Pastry filled with Coronation Salad

My friend, Doreen, shared this recipe with me. Although she has given me liberty to share it, I have tweaked it a bit, not to give away all of her secrets. I love this chicken salad in a puff pastry. A wonderful addition to a girls' lunch or shower.

Puffs or Choux Pastry Ingredients:

• 1 cup water
• ½ cup butter
• 1/4 teaspoon salt
• ¼ teaspoon pepper
• 1 cup flour
• 4 eggs
• 1/2 cup white Cheddar Cheese, grated
• ½ teaspoon dry mustard

Method:

1. Bring butter, salt, pepper and water to boil in a small pot.
2. Remove from heat and quickly add flour, stirring vigorously, until it completely loosens from sides of pot.
3. Beat in eggs, separately, until smooth.
4. Stir in cheese and mustard.
5. Drop by (regular) teaspoon on greased and floured cookie sheets.
6. Bake at 450° F for the first 10 min. Lower temp to 350° F and bake another 25 min – 30 min.
7. Cool and slice open. these can be made ahead and frozen. Yield 24 -28

Filling Ingredients:

• 3 cups roasted chicken, diced
• 1/2 cups mayonnaise
• 1 tablespoon wine vinegar
• 1 1/2 cups grapes, chopped
• 2 tablespoons fresh tarragon, chopped
• 2 ribs celery, chopped
• ½ teaspoon salt
• 1/4 teaspoon pepper

Mix ingredients and refrigerate. Fill puffs just before serving.

Bread For the Journey

Psalm 37:34 (a) Living Bible

Don’t be impatient for the Lord to act! 

Keep traveling steadily along his pathway and in due season he will honor you with every blessing.

Do you find that you pray for something and get impatient for the Lord to act? It is not uncommon for us as believers to get impatient. I know that I do, especially if it something that I have been praying for a long time. To wait upon the Lord means you are expecting something wonderful to happen with confidence and hope that surely God will answer. But why does it seem like God is silent at times?

Something happens while I wait during these times. I can either become anxious and impatient or allow God to transform me from the inside out. His desire is to change my heart and character to become more like His as I learn to trust Him. (I must admit that I am not fully there yet). It is during those times that I have become more familiar with God's grace, love and power in my life. When I come to that place of surrender to allow God to be in control then I have truly experienced His Peace that passes all understanding inspite of my circumstances. When I try to take control it just brings more anxiety. (Trust me I know). 

I am trying to learn to embrace the process of this journey God has me on and rely on His power in my own life as I wait for my prayers to be answered in better ways I ever dreamed possible. I am choosing to focus my attention on God rather than the challenge that lays before me. 

I want to encourage you my dear reader, with this verse as you too surrender and trust Him as you wait. May the Lord bless you in the journey. 

Wait for the Lord, be strong and take heart and wait for the Lord. (Psalm 27:14)

Puff Pancake- Valentines Day

Welcome to my kitchen table on this Valentines Day morning. We enjoyed this breakfast on Monday, which was Family Day here in BC. My husband was most impressed by the high inflation of these orange zest infused individual puff pancakes, filled with fresh sliced strawberries and a dusting of powdered sugar. Served with warmed maple syrup and my homemade Blackberry Syrup, it was a sweet treat. 

Do something unexpected for someone today......just because you care.

We all could use a touch of love where nothing is expected in return.

Ingredients: (for 2 individual or one 9" pie plate which serves 2-3)

• 2 eggs
• 1/2 cup milk
• 1/2 cup flour
• 1/2 tsp vanilla
• 1 teaspoon orange zest
• pinch of salt
• 2 tablespoons butter 
• fresh strawberries, unsweetened
• powdered sugar
• syrup

Method:

1. Pre heat oven to 425º.
2. Add eggs, milk, flour, vanilla, orange zest and salt into a mixing bowl. Whisk to combine.
3. Place butter into oven proof glass pie plates. I used two individual 7"pie plates that are 1 1/2" deep, but you can use one 9" or 10" pie plate. If using two, place 1 tablespoon butter in each. If using one larger pan put all the butter in the pan.
4. Once the oven is up to temperature, place pans with butter in oven until butter is melted and small bubbles begin to show,  but don't allow the butter to brown. It will melt quickly. 
5. As soon as the butter is melted quickly pour your pre mixed batter into the pans. Do not stir. 
6. Close the oven door.....and do not open for 18 minutes. Turn on the light and watch as the pancake begins to rise up....but please listen...DO NOT OPEN THE DOOR TO PEEK...THE PANCAKE WILL FALL. Through the window of your oven door you will see it become golden brown as the sides puff up and there will be a deep hollow in the centre, creating a bowl. It's beautifully baked through when it's done. The bottom is very thin, and the sides will be thicker and done to perfection.
7. During the last few minutes of baking I put my plates into my warming oven. These pancakes cool off fast, so it's nice to have a warm plate to serve it on. 
8. Fill with fresh cut strawberries or a mixture of any fruit. Peaches, raspberries, blackberries and blueberries are some of my favourites. Dust with powdered sugar and syrup on the side.

As shown I made individual which are served whole.  If you make it into one large pancake, cut and serve in a wedge. If you have small stoneware ramekins that are approximately 5" round and 1 1/2" deep you could use those and get 4 small individual puff pancakes from this recipe. 

Here's a peek right after they came out of the oven. See how they have pulled away from the pan. There is not sticking.
You may think these are hard to make....don't be fooled. So simple, so good! Just don't open the oven door and peek....

Simple Hearty Desserts

With February 14th  just around the corner, I thought I would share a few simple dessert ideas for the grand finale to your Valentine's Day dinner.

A heart shaped mini-cake pan works beautifully for baking up individual chocolate cakes.  Add some cherry berry topping and a dollop of whipped cream for a simple Valentine's Day dessert. 

Cherry Berry Topping:

• 1 can cherry pie filling
• 2 cups sliced strawberries

Mix cherry pie filling and strawberries.

Don't have a heart-shaped mini-cake pan?  No worries.  Bake a chocolate sheet cake and cut out heart shaped pieces with a cookie cutter. Betty sent me the photo above along with that idea.  Serve with cherry pie filling, whipped cream and chocolate shavings.

Or how about Raspberry Cream Parfaits made up in mini mason jars and topped with a chocolate heart? I posted that recipe here several years ago.

I happen to have the Heart Tasty-Fill Cake Pan from Wilton which makes it easy to add a mousse filled heart to the center of a cake.

Those are just a few suggestions from my kitchen.  What are your favorite 'hearty desserts'?

Biscuit Mix Rolls (Cinnamon OR Pizza)

With Valentines coming up I borrowed an idea from my daughter-in-law to shape the rolls like hearts. You can use the same recipe to roll them up like regular cinnamon buns. Click here for the large biscuit mix recipe.

CINNAMON HEART ROLLS

Ingredients:

• 3 cups biscuit mix
• 1 cup milk
• 2 Tbsp soft butter for spreading
• 1/2 cup brown sugar and 1 tsp cinnamon for spreading
• 1/2 cup icing sugar mixed with 1 1/2 Tbsp milk for drizzle

Method:

1. In medium size bowl, using a fork, stir milk into 3 cups mix. Stir until dry ingredient are well incorporated.
2. Remove dough onto flour dusted surface
3. Dust with flour, press gently and shape into rectangle. Then roll out to 9 X 14 inches.
4. Spread with butter and sugar/cinnamon mix
5. Mark centre and roll up tightly from both long sides toward the centre. Slice and put on parchment paper lined pans. Shape by squeezing the tip of the heart shape. 
6. Bake at 425 F for 15 minutes or until light golden in color.
7. Mix icing sugar in measuring cup, starting with one Tbsp milk and adding a few more drops as needed. Drizzle over cooled rolls.



PIZZA ROLLS

Ingredients:

• 3 cups biscuit mix
• 1 cup milk
• 2 - 3 Tbsp pizza sauce
• 2 cups shredded cheese
• 2 - 3 Tbsp bacon bits
• dried basil

Method:

1. In medium size bowl, using a fork, stir milk into 3 cups mix. Stir until dry ingredient are well incorporated.
2. Remove dough onto flour dusted surface
3. Dust with flour, press gently and shape into rectangle. Then roll out to 8 X 15 inches.
4. Spread with pizza sauce, cheese, bacon bits and sprinkle with dried basil
5. Roll up, starting from long side, slice into 12 buns and place on parchment paper lined pan.
6. Bake at 425 F for about 15 minutes or until light golden and bubbly. Serve warm or cold.



Black Forest Cake

 This rich moist cake starts with a cake mix. The addition of a can of cherry pie filling and a few other ingredients makes for a moist deliciously rich black forest cake. You may think there is an error in this recipe, but you don't add any water or oil to the mix. This cake bakes well in two 9" round pans or a 9x13 pan. I used a 9x13 and then cut and rolled the cake in a spiral. 

• 1 Devils Food cake mix (461g)(this is a dark chocolate boxed mix, best if you can find one with pudding right in the mix)
• 3 eggs
• 3/4 tbsp almond extract
• 1 can cherry pie filling
• 1 cup chocolate chips
• 3 cups whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla 
• can of cherry pie filling for decorating (optional)
• chocolate shavings(optional)

1. Pour dry cake mix into a large mixing bowl.
2. Crack eggs into separate bowl and whisk slightly. Pour over dry cake mix.
3. Add almond extract, pie filling and chocolate chips.
4. Mix with a stand mixer, or hand held or just a large wooden spoon until all the dry and wet ingredients are well combined.
5. Line a 9x13 pan with parchment, leaving extra paper over the edges of the pan to help lift it out after it's baked.
6. Bake in 350º for 45-50 minutes. Cool in pan.
7. When you are ready to decorate the cake remove from pan by pulling it out with the over hanging parchment and place onto a cutting board.
8. Cut cake into 1 1/2" long strips. 
9. Beat whipping cream with powdered sugar and vanilla until stiff.
10. Turn one strip of cake onto it's side at a time and spread it thick with whipped cream.
11. Onto a large flat cake plate, starting in the centre begin to roll cake into a circle. Continue on with the strips of cake and cream forming a spiral, until your cake is near the edge of your plate. 
12. Frost the outside of the cake with the remaining whipped cream.
13. Decorate top of cake with more cherry pie filling and chocolate shavings.

Creating the spiral effect. 

When baking this cake in round pans just fill and frost with the cream as you would a layer cake, or cut each in half making a tall 4 layer torte style cake. For a really simple way to serve, leave cake in 9x13, cut and serve with a dollop of whipped cream or a scoop of ice cream. 

Layered Chocolate Peanut Butter Squares (gluten free)

Do we need another delicious, calorie-laden square?  Probably not...but why would that stop us?

I made these squares for my family Easter dinner--a melt in your mouth shortbread base with a rich filling and chocolate layers make these squares delectable.

Base 

• 3/4 cup softened butter 
• 1/2 cup sugar 
• 1 1/2 cups Julie's flour mix (or your own all-purpose gluten free flour) 
• 1/2 teaspoon xanthan gum
• 2 egg yolks
• 1 teaspoon vanilla

1. Mix dry ingredients. 
2. Cut in softened butter.
3. Mix in slightly beaten egg yolks and vanilla. 
4. Press into 9"x12" cake pan. 
5. Bake at 350 degrees,  for 15-20 minutes or until golden.

When base is cooled cover with following 

• 1 1/4 cup semi-sweet chocolate chips 
• 1/4 cup butter 

1. Put chips and butter in Pyrex measuring cup and place in a saucepan of simmering water on stove element,  stirring until melted. 

Filling 

• 2/3 cup peanut butter 
• 1 - 8-ounce pkg of cream cheese (room temperature)
• 3/4 cup icing sugar 
• 3/4 cup whipping cream 

1. Place all ingredients into the bowl of a mixer and beat until mixture is smooth and creamy.
2. Spread mixture over chocolate layer. 

Top layer 

• 2 cups chocolate chips 
• 1/4 cup butter 
• 1/3 cup whipping cream 

1. Place ingredients into Pyrex measuring cup and place in a saucepan of simmering water on stove element, stirring until melted. 
2. Carefully spread over top of filling. Refrigerate. 

This square is a good keeper -- store in the fridge. 

Cinnamon Swirl Pancakes

With Valentine's Day right around the corner, here's an idea for a special brunch.  Combine cinnamon pancakes with a maple cream cheese drizzle and you have a winner. Add fresh fruit and bacon and call it brunch.

Buttermilk Pancakes:

• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons vegetable oil
• 1 large egg, lightly beaten

Cinnamon Filling:

• 1/3 cup butter, melted
• 1/2 cup brown sugar, packed
• 2 teaspoons cinnamon

1. Stir melted butter, brown sugar, and cinnamon together until combined.  
2. Put filling into a small Ziploc bag and set aside.

 Pancakes:

1. Combine flour, sugar, baking powder, baking soda, and salt in mixing bowl.
2. Whisk in buttermilk, oil and egg until somewhat smooth (do not overmix). 
3. Heat large skillet or griddle over medium heat.Spray with cooking oil.
4. Drop mounds of batter (about 1/2 cup each) onto the griddle.
5. Snip a corner off the baggie of cinnamon filling and squeeze a spiral of filling onto each pancake.
6. Once top begins to bubble, flip carefully and cook until golden on the other side.
7. Transfer to baking sheet and keep warm in oven, until ready to serve.
8. Serve with warmed cream cheese drizzle (instructions to follow).

  Maple Cream Cheese Drizzle:

• 1/2 cup cream cheese
• 1/4 cup maple syrup
• 2 tablespoons milk

1. Place cream cheese and  syrup in a medium glass bowl and heat in microwave for 30 seconds. 
2. Beat with mixer or wire whip, adding 2 tablespoons milk for consistency.
3. If lumpy, heat for another 20-30 seconds.
4. Beat until smooth.

 *If you don't care for the cream cheese topping, serve with your favorite pancake syrup.

Saturday in Norma's Kitchen..making perogies.

My sister Norma and I often talked about making perogies/varenechi together and after they had their kitchen renovations done she suggested we make them in her kitchen and enjoy a meal together with our husbands. We came happily with camera in hand. Norma mixed and rolled and I pinched perogies. Jack watched over the boiling process and John made sure all was done right, oh and he took photos when I was busy.

Norma's Cottage Cheese Perogies, we use the same recipe.

• 1 cup whipping cream 
• 1 cup milk
• 2 egg whites (save yolks for the cottage cheese filling)
• 1/2 teaspoon salt
• 5 cups flour (plus extra you need for rolling the dough)

1. Beat together cream, milk, and egg whites.
2. Add salt and flour, 3 cups of flour to begin with then add the rest as needed,  knead until the dough is smooth and not sticky.
3. Divide dough into 3 parts.
4. Spread a little flour on the counter and roll out each part of the dough to 1/8" thickness.
5. Cut circles with a 3" biscuit cutter, spoon a tablespoon of filling into the center of the circle, fold over the dough and pinch the edges to seal. I do it this way, my sister has her own method. 
6. Place on cookie sheets sprayed with cooking oil.
7. Bring water to boil in large pot, place approximately a dozen perogies at a time in the boiling water.
8. Boil for 10 minutes.
9. When done scoop perogies out of the pot with a slotted spoon and brush with butter to prevent sticking together.
10. Serve with cream gravy, warm Saskatoon sauce, and farmer sausage. Coleslaw is a very good side dish as well.
11. Yield: 35 perogies.

Cottage Cheese Filling:

• 2 containers of dry cottage cheese
• 2 egg yolks and 1 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper 

1. Mix all together until well blended. I do this by hand. Because that's how Mom always did it. 

Cream Gravy:

• 1/4 cup butter
• 2 tablespoons flour
• 2 cups cream
• Salt and pepper to taste

1. Melt butter in saucepan, add flour and whisk till mixture is smooth.
2. Add the cream slowly stirring constantly until thickened.
3. Add salt and pepper to taste.

Saskatoon Sauce:

• 2 cups Saskatoon berries or you can use blueberries. We like Saskatoon berries the best for this sauce.
• 1 cup water
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/4 teaspoon lemon juice

1. In a medium saucepan over medium heat,  bring berries and water to a boil.
2. Reduce heat and simmer for 5 minutes.
3. In a small bowl whisk together sugar, cornstarch, and salt.
4. Add to berries and stir constantly until mixture is clear and thickened.
5. Remove from heat and stir in lemon juice.

My Dad didn't care for the regular cream gravy so Mom would make his favorite kind and when she made it we all wanted some of it as a topping on the cream gravy. It sure tastes wonderful but it does add extra calories. I don't make it but my sister does and they call it Grandpa's gravy at their house.

Grandpa's Gravy:

• 1/3 cup butter
• 3/4 cup whipping cream

1. Cook over medium heat stirring constantly until it curdles and turns golden in color.

I love handwritten recipes. Don't you?

Flashback Friday / Toblerone Cheesecake

I posted this recipe waaaay back in 2008, and used the Kraft photo instead of my own. I have not made it in many years and it was high time to make this again. After having it again I wondered why I waited so long! Our dinner guest enjoyed it so much that even though it is a rich dessert, people asked for seconds.
I am sorry for the blurry picture but before I had a chance to retake pictures the cake was devoured in no time flat. The recipe originally comes from Kraft, but I revised it and included the changes I made.

Prep time:20 minutes Chilling time:8 hours or overnight

• 1 1/4 cup chocolate wafer crumbs
• 1/4 cup melted butter
• 2 packages (250g each) cream cheese softened
• 1 cup smooth peanut butter
• 1 cup sugar
• 3 bars (100g each) Toblerone Chocolate, chopped (I used 4 bars and divided the extra bar between the filling and the topping) 
• 1/2 cup, whipping cream equals about 1 cup whipped cream. Make a bit of extra if you want to decorate the top. (original recipe calls for a frozen whipped topping, but I prefer the real thing) 
• 1/4 cream for the ganache (original recipe said to use a 1/2 cup of melted coolwhip.

1. Combine chocolate crumbs and melted butter.
2. Press onto bottom of a 9 inch (23 cm) springform pan.
3. Chill. Beat cream cheese, peanut butter and sugar on medium speed of electric mixer until very smooth.
4. Stir in chocolate one bar of the chocolate chopped into bite size pieces.
5. Fold whipped cream into cream cheese mixture.
6. Spoon into springform pan. Chill 8 hours.

Ganache:

• 1/4 cup whipping cream
• 1 bar (100 g) Toblerone Chocolate (milk or dark), chopped

1. Using a double boiler, bring cream to a simmer over low heat, remove.
2.  Add chopped chocolate and stir until melted and smooth. Cool.
3. Pour over cake and place in refrigerator, or pour over each slice as it is served.
4. Decorate with remaining whipped cream and chocolate bar.

Serves 8 - 12