Tuna Melts

For this recipe I usually use canned tuna, but if I happen to have left over grilled salmon, I will use that. You can use the bread or buns you have on hand or add some extra home-made goodness by making your own French Bread. If you have not tried this recipe I need to tell you again how easy it is. I substituted half of the white flour for multigrain.

Ingredients:

• thick slices of bread
• 1 (120 gm) can of tuna
• 1 - 2 tablespoons mayonnaise
• 2 tablespoons taco sauce or salsa
• 2 small pickles, chopped fine
• grated or sliced cheese

Mix tuna, mayo, taco sauce and pickles. Spread on bread and cover with grated or thinly sliced cheese. Bake at 350º F until cheese has melted.

Farmer sausage meat buns

Try this recipe to make a little something for the family to take along for their work / school lunches.
I made the dough a little higher in fiber, used low fat cheese and low sodium farmer sausage. You can try turkey sausage or garlic sausage.  Really any sausage you have on hand can be used.

Dough:

• 1 1/2 c. oats
• 3 c. whole wheat
• 3 c. unbleached flour
• 2 tbsp. sugar
• 1 tsp. salt
• 2 pkg. instant yeast
• 1/4 c. oil (can be left out)
• 4 c. of really warm water

1. mix all the dry ingredients including the dry yeast
2. add water and incorporate well.
3. add more unbleached flour as necessary to make a soft dough
4. knead about 10 min.
5. let dough rest about 20 min.
6. divide dough in 64 equal pieces

Filling-

• farmer sausage, cut into 64 equal pieces
• cheese cut in 64 sticks
• mustard

1. flatten out each piece of dough and put in a little mustard, a piece of sausage and cheese.
2. fold up sides and pinch the seams together, place seam side down on a parchment lined baking pan.
3. some cheese tends to melt out and it makes for easier clean up.
4. let rise about 1/2 hour. bake at 375 for 25-30 minutes.

64 sounds like a lot, but the kids have them polished up in no time!

ENJOY!

Trudy's Granola

Living healthy becomes important as we have so many choices today.
I have a sister-in-law who always shares some wholesome healthy recipes.
I started making this granola a few years back,
and this has become one of my staples in our home for our grandkids.
He calls granola, "Crumbs"
Whenever the little one is hungry he says,
"Oma, can I have some yogurt with Crumbs?"

5 Cups Quick Oats
1/2 Cup Sesame Seeds
1/2 Cup Pumpkin Seeds
1 Cup unsweetened med-coconut
1 Cup Sunflower seeds
1 Cup almonds
1 Cup cashews

Mix all these ingredients in a large stainless steel bowl.
I make sure that I chop my almonds and cashews coarsely.
In fact I use any nuts, walnuts, pecans, hazelnuts etc. that will equal two cups.

In a small bowl, I mix the following ingredients.
2 tsp. almond flavor
1/4 Cup water
1/4 Cup oil (not virgin oil)
3/4 Cup honey
I stir these ingredients and blend them together with my Brown mixer.
It makes the right consistency.
Then mix the wet ingredients with the dry.
Stir till all the ingredients are moist.

Bake in the oven in a 9x12 cake pan at 350'
Stir every three minutes for up to 30 minutes.
I prefer my granola crunchy.

When cool, pour Granola into a container and freeze.

Serve over yogurt, add some fresh berries,
(In winter I add frozen berries)
Cover with a large spoonful of Granola.
This has been a life saver for many a quick healthy snack.

Baumkuchen Torte - Gluten Free

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Baumkuchen - German meaning 'tree cake'. The baked torte has 'rings' resembling the rings of a tree, hence the descriptive name.

I was going through a box of old recipes from years ago and found this one hand written by me on the back of an old brochure.
I didn't remember ever making it .. but it was such an unusual method that I needed to try it .. and of course gluten free was the order!
(To make it regular - exchange the flours for 2/3 cup wheat flour and 1/3 cup cornstarch and leave out the xanthan gum)

Ingredients and Method

Mix 2 cups of sour cream, 1/3 cup sugar, 1 tsp vanilla --- Set aside

• 1/2 cup butter
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 tsp almond
• 6 egg yolks

Beat above butter , sugar and extracts - then add egg yolks one at a time beating well after each addition.

Add to butter mix the following dry ingredients (mix flours together before adding)

• 1/2 cup potato starch
• 1/2 cup white corn flour
• 1 tsp xanthan gum
• 1/4 tsp salt

Set mixture aside.

• 6 egg whites (at room temperature)
• 1/4 cup sugar

Beat egg whites until soft peaks form. Add the 1/4 cup sugar and beat until stiff.

Stir a small amount of the egg whites into the butter/flour mixture, then carefully fold the mixture into the beaten egg whites.

Pre-heat oven to 'high broil' - and move oven rack so that it is about 6 inches or so from top element.

Grease an 8" spring form pan. ( I don't have an 8", so I used my 10" - and adjusted the number of layers and the amount of batter in each layer)

1. Spread a scant 1/2 cup of batter on the bottom on pan.
2. Place pan under broiler and bake for 1 or 1 1/2 minutes until lightly browned .. Watch it carefully.
3. Remove from oven and add another 1/2 cup of batter . Again broil under element. (if it browns too quickly lower your rack)
4. Repeat this step until you have 5 layers.
5. Now spread half the sour cream mixture over the fifth layer and broil 1 minute until set.
6. Repeat the batter layers as before , 1/2 cup of batter, broil... another 5 more layers.
7. Spread the remaining sour cream mixture over the top and broil 1 minute until set.

Let the torte cool for 15 minutes. Remover sides and let cool completely.

Pipe your favorite butter cream icing around the sides and cover top with a thickened fruit filling -- home made or bought. (I cooked 2 cups of frozen raspberries sweetened with sugar, strained it to remove seeds and then thickened it with cornstarch.)

I found that this torte (refrigerated) tasted better the third/fourth day than the day I made it so it is a great make-ahead dessert.

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Peanut Butter Sandwich Cookies

I have a number of recipes for peanut butter cookies and this is a delicious addition to my collection. We really liked the creamy filling sandwiched between the cookies.

• 1/2 cup butter, softened
• 3/4 cup peanut butter, smooth or crunchy
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

1. Beat softened butter, peanut butter and sugars till light and fluffy.
2. Add egg and vanilla and beat until combined.
3. Whisk together flour, salt, baking soda, and baking powder.
4. Add flour mixture and mix until well combined.
5. Drop by tablespoons on parchment lined cookie sheets, 2 inches apart.
6. Press cookie with a fork dipped in sugar, the dough is soft, I double dipped the fork in sugar.
7. Bake in a 350º oven for 10 to 12 minutes or until the edges are slightly browned.
8. Remove from oven, place on cooling rack and allow to cool completely.

Peanut Butter Filling:

• 6 oz cream cheese, room temperature
• 1/2 cup peanut butter, smooth or crunchy
• 1 teaspoon vanilla
• 2/3 cup icing sugar

1. Combine all ingredients and beat until smooth.
2. When cookies are completely cooled spread filling between cookies.
3. Yield: 18 sandwiched cookies

Bread for the Journey

Seeing Clearly

There are times when we can't make a whole lot of sense of things that happen around us. With the passing of time...things sometimes become a little clearer.. And sometimes not. But one day we will see the whole picture...and then everything will be crystal clear. For now...we often look through the smog.

This is how we have viewed our favorite mountain peak at times this past month. Through the smog! As the smoke from one of B.C.'s many forest fires wafted our way...the mountains all but disappeared in the haze.  It was hard to tell the colour of the barn just down the road...and the mountain peak was barely visible in the distance.

A photo taken a few months ago at the very same spot gives a clearer perspective. Then it was obvious that the barn was red! And the snow capped peak of Mt. Cheam was clear and seemed so much closer.

Sometimes it is a matter of perspective. Sometimes it is the passing of time. And then there are those things that will just never make any sense...here on earth. But one day...the smog will all be lifted!

Now we see a blurred image in a mirror. Then we will see very clearly. Now my knowledge is incomplete. Then I will have complete knowledge as God has complete knowledge of me.

~ 1 Corinthians 13:12

Banana Cream Pie

Even though in my own mind, custard pies should technically be made in winter when fresh fruit pies can't be made. . .I love a cold creamy pie on a warm summer night. . .and so now and then. . .I pretend that fresh fruits are not in season. . .and I make a creamy custard pie.

Dorothy's Pastry

• 2 1/2 cups of all purpose flour
• 2 teaspoons of brown sugar
• 1 teaspoon of salt
• 1/2 teaspoon of baking powder
• 1/2 pound of lard
• In a one cup measuring cup
• Beat one small farm fresh egg
• add 2 teaspoons of vinegar
• and fill to the 1/2 cup line with ice cold water.

1. In the food processor, put all the dry ingredients.
2. Add the cut up lard, pulse this until the big pieces are all gone.
3. Add the liquid quickly while the machine is going.
4. Stop it as soon as it starts to come together.
5. Dump it out and form it into a ball and knead it a few times until it has no more loose flour bits.
6. Flatten into a 3 discs and wrap in plastic wrap and refrigerate until ready to use or at least 30 minutes.
7. Roll on a floured surface .. .roll onto your rolling pin and lay gently in your pie plate.
8. Preheat your oven to 425 F.
9. Trim the edges of your pastry and prick the pastry sides and bottom.
10. Press foil against the pastry. . gently but so all the pastry has foil against. This keeps it from shrinking down onto the bottom of the pan.
11. Bake 10 minutes, remove the foil and bake until browned. Cool.

1. OR. . .by hand. . .put dry ingredients in a large bowl .. .add the cubed lard. . cut in with a pastry blender until the bits look like oatmeal.
2. Add the wet ingredients all at once. . .and stir with fork until combined.
3. Go to step step 5 above.

The remaining pastry can be kept in the refrigerator for several days or wrap well and freeze.

Custard enough for 9 inch pie

• 1/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 3 egg yolks slightly beaten
• 1 teaspoon vanilla
• 1 tablespoon butter
• 2 bananas

1. Blend the cornstarch, sugar and salt in a medium saucepan.
2. Gradually add the milk and beaten egg yolks.
3. Stir over medium high heat until it begins to bubble and thicken.
4. Stir one more minute.
5. Remove from heat and add the butter.
6. Allow to cool 5 minutes and pour HALF into cooled pie shell.
7. Slice 2 bananas and arrange over the custard.
8. Pour the remaining custard over the bananas.
9. Refrigerate.
10. Slice each piece. . .plate and garnish with whipped cream. . .( whip 1 cup and 1 tablespoon sugar). . .and add a few banana slices on top.

Melon Fruit Salad with a Pineapple or Orange Glaze

We had some friends over just for a bit of a spontaneous visit and I served up a fruit salad instead of baking something and heating up the house.
I got this recipe from my cousin Kathy that lives in Ontario, about 25 years ago for sure. It is still a good one Kathy.

Start with:

• watermelon
• cantaloupe
• honey dew
• blueberries
• or a combination of your favorite seasonal fruit

Glaze:

• 2 eggs
• 1/2 cup sugar (may use alternative sweetner of choice, or 1/4 cup liquid honey)
• 1 1/2 tbsp. lemon juice
• 2/3 cup pineapple juice or orange juice (freshly squeezed)

1. Combine ingredients in a small pot. 
2. Whisk on low heat until thick. 
3. Cool and pour over fruit.
4. Makes about 1 1/2 cups and the recipe can be easily halved.
5. Add over each individual serving just before you plan to eat it, other wise it gets very soupy, and not glazed.
6. May I suggest using honey (half the amount but that is personal taste) over sugar since it is a source of vitamin B, and freshly squeezed orange juice to reduce that amount of added sugar from a concentrate orange juice.

Lemon Chess Pie

Lemon chess pie is an old-fashioned southern favorite...which is quite new to me. We have a coffee shoppe in our town, located at our local airport that draws people from far and wide...mostly for their delicious pies. It was here that I first sampled lemon chess pie with blackberry sauce and whipped cream. It was simply delicious, and so I decided to replicate it in my test kitchen. My recipe is a combination of several, but quite like the one found in the Company's Coming Pie cookbook by Jean Parè.



Lemon Chess Pie
Ingredients:

• 1 unbaked 9-inch pie shell (use your favorite pastry recipe or purchase frozen piecrust)
• 1 1/2 cups sugar
• 2 tablespoons. flour  (or 1 tablespoon flour and 1 tablespoon cornmeal)
• 5 large eggs
• freshly grated zest of one lemon
• 1/3 cup fresh lemon juice
• 1/3 cup butter, melted

Preparation:

1. Preheat oven to 325°.
2. Place pie crust in 9-inch pie plate...and flute edges.
3. Combine sugar and flour in mixing bowl.
4. Add eggs, one at a time, beating at medium speed with mixer until well blended.
5. Add lemon zest, lemon juice, and melted butter. Mix well.
6. Pour filling into the prepared pie crust.
7. Bake on lower rack of oven for 45 minutes at 325°F or until puffed and golden brown in colour.
8. When cool, cut and serve each wedge with a dollop of whipped cream and a sauce of fresh raspberries or blackberries.

Since the raspberries are in season at the moment and readily available in the garden, I simply mashed the fresh berries, added sugar to taste, and drizzled a little over each piece of pie.

*If a thicker sauce is preferred, combine 1 1/2 cups mashed berries with 1/2 cup sugar. Stir in 1 1/2 tablespoons corn starch dissolved in 1 1/2 Tbsp. cold water, and cook in microwave until thickened (about 3 minutes on high), stirring every minute. Cool and chill before using.

Mushroom and Chicken casserole

I had nothing planned for dinner last night so I needed to come up with something when I got home.

 I had 2 cooked chicken thighs leftover from dinner 2 days ago and some mushrooms 

that needed to be used. Here's what I came up with.

 My husband's comment was -"This is something you can make again!" The French Fried onions make the casserole especially good.

• 1 package wide egg noodles
• 1 - 2 cups cut up chicken
• 1 - 2 tablespoons butter
• 1-2 cups sliced mushrooms
• 1 onion coarsely chopped
• 1 large rib celery, coarsely chopped
• 1 fresh tomato seeded and chopped
• 1 can cream of mushroom soup, undiluted
• 1/2 can cream of celery soup, undiluted (use all of it if needed)
• 1/2 cup mayonnaise
• 1 can French Fried Onions

1. Cook the noodles in salted boiling water until tender.
2. In frying pan, melt butter, (I often add a bit of oil to keep the butter from browning too much) saute' mushrooms, onions and celery until mushrooms are browned.
3. Mix soups and mayonnaise together in a bowl.
4. In shallow buttered casserole dish, layer noodles, mushroom mixture, chicken and sauce.
5. Mix gently with a spatula.
6. Sprinkle with french fried onions.
7. Bake at 350 degrees F  for about 30 minutes or until heated through.