Six Week Bran Muffins

You might be thinking this is the old original recipe that we've all had for years...and you are right! Sometimes it's good to pull out an old favourite and jazz it up a bit, or bake it in different shapes and sizes. This is a large recipe, but disappears faster than the 6 weeks it can last. Adding dates to this old standby makes them even more moist and tasty.
I use Anneliese's Sticky Sauce when I want to make some of them a little sweeter and stickier.

Once you've made the muffin mix, you can bake up just several or a whole pan at a time. Try poking a few frozen blueberries into the batter just before baking or grating some orange rind into the batter.
All variations freeze well.

• 3 cups bran buds (I use All Bran Cereal, Kellogg's brand)
• 3 cups bran flakes
• 2 cups boiling water
• 1 cup butter
• 1 1/4 cup white sugar
• 1 1/4 cup brown sugar
• 4 eggs
• 4 cups buttermilk
• 1/3 cup molasses
• 5 cups flour
• 2 tablespoons baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/4 cups dates, chopped fine
• 2 tablespoons water

1. Stir bran buds and flakes together in a large glass bowl. Pour bowling water over them and allow to sit.
2. In another large bowl cream butter and sugars together. Add eggs, buttermilk and molasses and beat well.
3. Add bran mixture and mix well.
4. Measure all dry ingredients into another bowl and stir to combine.
5. Add dry mixture to to bran and buttermilk mixture and stir or mix to combine.
6. Put chopped dates and last amount of water into a microwavable bowl. Cook in microwave for 1 minute. Take out and stir well. Mixture will get pasty. You may need to put it back in for 30 seconds. Don't over cook as they will burn. 
7. Add cooked date mash to batter and stir well to combine.
8. Store whole mixture in a well sealed container and place in refrigerator. Give the mix a little stir when you are ready to bake some muffins. If adding in some extra fruit or zest, put some of the mix into a small bowl and stir in the extras. The mix will be good for up to 6 weeks if kept well sealed and in refrigerator. 
9. Choose the size of tins. Spray lightly if not using a liner. For regular size muffins, fill cups to 2/3 full and bake at 400ºF for 15-18 minutes. Ovens vary so check with a toothpick. If using mini muffin tins, bake at same temperature but check at 10 minutes. 

Sticky Sauce method: (for 12 regular size muffins)

• 4 tablespoons butter
• 4 tablespoons brown sugar
• 4 tablespoons maple syrup
• 2 tablespoons honey
• 1/2 teaspoon vanilla

1. Put all ingredients except for vanilla in a small sauce pan. 
2. Stirring constantly bring to a light bowl until sugar has melted. 
3. Remove from heat and stir in vanilla.
4. Grease muffin tins and then divide mixture between 12 muffin cups. (these don't work with paper liners)
5. Put muffin batter right on top of the sticky sauce. Filling to 3/4 full. 
6. Bake as directed above. Remove sticky muffins upside down to a cooling rack immediately after baking. 

This is where I bake and family and friends young and older gather. As you can see it's small and cozy, but spills over into a casual living space with a cozy fire place...and yes, you can take your 'cup of stuff and a thing' into there and put your feet up, or sit at the island. I may put you to work with a cutting board and sharp knife if you sit there. 

Bread for the Journey

Seek the LORD while he may be found; call upon him while he is near.

Isaiah 55:6 ESV

Sunflowers are those golden beauties of summer whose name originally meant 'sun responder'.

There are many flowers that turn their faces towards the sun,
but the sunflower turns to face the sun completely...
leaves and all.

Is there anything quite as striking as that?

There is a lesson here for us.
Are we seeking after God...completely?

 Turn your eyes upon Jesus,
Look full in His wonderful face,
And the things of earth will grow strangely dim,
In the light of His Glory and Grace.

Blueberry Sour Cream Coffee Cake

This coffee cake is light and fluffy. I decreased the sugar from the original recipe by half a cup and still think it is sweet enough. You can use cubed fresh pears in this recipe instead of blueberries. You can also use pecans instead of walnuts in the topping. This would be nice for brunch along side a savory dish.

Ingredients:

Topping:

• 1-1/2 cups walnuts or pecans
• 1/3 cup brown sugar, packed
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 2 tablespoons chilled unsalted butter, cut in smaller pieces

Cake:

• 2-3/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup unsalted butter at room temperature
• 1/2 cup sugar
• 3/4 cup brown sugar, packed
• 3 large eggs
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk, whole or 2%
• 1-1/2 cups blueberries 

For Topping:

1. Blend first four ingredients in food processor until nuts are coarsely chopped.
2. Add butter; using pulse to blend until coarse crumbs form.

For Cake:

1. Preheat oven to 350 degrees.
2. Prepare 13x9x2 baking pan by greasing and dusting with flour, shaking off excess.
3. Sift flour, baking powder, salt, and soda in medium bowl.
4. Using electric mixer beat butter in large bowl till fluffy.
5. Gradually add both sugars and beat until blended.
6. Beat in eggs, one at a time incorporating after each egg.
7. Add lemon zest and vanilla.
8. Blend sour cream and milk in small bowl.
9. Beat in this mixture alternating with dry ingredients in 3 additions each.
10. Spread half of the cake batter into prepared pan.
11. Sprinkle half the topping over the batter.
12. Cover this mixture with the blueberries evenly.
13. Spread remaining batter over this layer.
14. Sprinkle with the other half of the topping.
15. Bake for approximately 50 minutes or until tester comes out clean.
16. Cool and serve.
17. Yield: 12 servings

Pulled Pork Sandwiches

On a recent road trip, we stopped off at an ABC restaurant where I had my first pulled pork sandwich. I loved it! On the same weekend, I found a recipe in the July issue of Woman’s World, called Carolina Pulled Pork sandwiches. I’ve changed it up a bit, but however you make it, you won’t be disappointed. It is a perfect no ‘fuss meal’ to serve for a larger group.

Ingredients:

• 1 large onion, sliced
• 2 cloves garlic, crushed
• 2 - 3 pounds pork shoulder blade roast
• 2 tablespoons dry fajita seasoning
• ½ cup ketchup
• ¼ cup brown sugar
• ¼ cup cornstarch
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/4- 1/2 cup BBQ sauce

Method:

1. Place onion and garlic in bottom of 3-qt slow cooker. Top with pork. Sprinkle with seasoning.
2. In a small bowl, whisk together ketchup, sugar, cornstarch, vinegar and salt, until smooth.
3. Pour over pork. Cover and cook on low about 8-10 hours. (to have it done in 8 hours, I cooked it on high for the first couple of hours.)
4. Transfer pork to a plate, reserving sauce in slow cooker. Skim off oil/fat coming to the top.
5. Cool pork slightly. Using two forks, shred pork into bite sized pieces. Return to slow cooker, mixing with sauce. Stir in 1/4 - 1/2 cup BBQ sauce, according to taste, if desired. Keep warm to serve.
6. If serving the next day, refrigerate and reheat in roaster or other ovenproof dish.

Serving suggestion: Serve on large buns with coleslaw and baked beans.

Cottage Cheese Rolls with Variations - Gluten Free

top left --   cheddar cheese rolls

top right -- sausage rolls

middle left -- schnetki

middle right -- platz

bottom left -- cottage cheese dough

bottom middle --  making the cheese rolls

bottom right --  making the sausage rolls

This recipe was inspired by Charlotte's Cottage Cheese Rolls 

This is my new favourite go-to recipe when I want a light flaky pastry, since this dough is wonderful to work with.

 I've shown some of the ways I use this dough, maybe you have some more.  One I didn't show is the icing glazed ones Charlotte made.

The Schnetki   'fooled' both my husband and my granddaughter that they were not the 'real' thing!

I use this dough for a Platz base -- rolling it out about 1/4"   thick to fit the pan or cookie sheet.

The cheese rolls and the sausage rolls are melt in your mouth delicious.

Not pictured is the option of using this dough for pie crusts.

The dough recipe (I usually double the recipe)

• 1 cup julie's flour mix - or your favorite gluten free flour mix
• 1/2 tsp xanthan gum 
• 1/2 tsp salt (or less) 
• 1/2 cup butter 
• 1 egg 
• creamed cottage cheese (to make 3/4 cup) 
• extra sweet rice flour for handling dough

1. Mix dry ingredients together in bowl. 
2. Using pastry blender, cut in butter 
3. Put egg in measuring cup and fill with cottage cheese to make 3/4 cup -- whisk together. 
4. Add egg/cheese mix to flour and stir until a ball forms - knead until smooth using a little more sweet rice flour if needed.   Dough should still be a little sticky. I don't usually need any extra sweet rice flour.  
5. Cover dough and chill for several hours  - at least two , its better over night.  
6. Divide dough into parts as per desired use.   
7.  For the cheese rolls -  one fist sized dough will roll into a 9-10" circle (dough is not more than 1/4 " thick)   Sprinkle with grated cheddar cheese before cutting with pizza cutter into 12 slices. Roll up each slice starting with wide end rolling to the tip. 
8. For the sausage rolls , roll dough (1/4" thick)  into a rectangle and wrap sausage pieces in a 'blanket'. placing seam side down.   I used Winkler Farmer Sausage that was wonderful.   
9. For the schnetki  click on the link (above)  to the original wheat schnetki recipe and follow the same instructions to make them.  
10. Bake at 375 degrees until golden brown.

Note:   I know some of you cannot have dairy -  I think the cottage cheese is the 'secret' success ingredient in this recipe but you could try it with a dairy substitute.    Also instead of the white bean flour you could substitute chickpea flour.    

Platz

20 years ago our youngest daughter sang in the

Pacific Mennonite Children's Choir.

She brought this recipe home after having it at one of the other choir members homes.

Her note on the hand written recipe said,

VERY GOOD LIGHT CAKE.

She was right.

Here I have used blackberries, but you could also use,

blueberries, plums, apricots or peaches.

Ingredients - for cake

• 2 eggs
• 1/2 cup sugar
• 1/2 cup Crisco shortening
• 1/4 cup milk
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1 1/2 cup flour
• fruit to cover cake, fresh or frozen

Ingredients - for topping

• 1 1/4 cup flour
• 3/4 cup sugar
• 1/2 cup butter
• 1 tsp vanilla

Method:

1. Beat together eggs and sugar until creamy. Add Crisco and beat well.
2. Add remaining ingredients and beat just until all the dry ingredients are incorporated.
3. Dump batter into a small greased cookie sheet. Top generously with fresh or frozen fruit.
4. To make crumble topping, stir together flour and sugar. Cut in butter until it becomes small crumbly pieces. Sprinkle with vanilla and toss with hands, then immediately sprinkle over fruit.
5. Bake in 350º oven for 25-30 minutes or until tooth pick comes out clean.

Vanilla Sheet Cake with Pineapple Creamcheese Frosting

This cake is a delicious cake that can be made for a crowd. It is a good dessert to take to a potluck. A simple white cake topped with a cream cheese pineapple topping.

Cake

• 1 white cake mix
• 1 cup water
• 1/4 cup oil
• 4 eggs
• small package of instant vanilla pudding

1. Beat all the ingredients together, mixing well.
2. Pour into a well greased 12"x 18" cookie sheet pan with 1" sides.
3. Bake at 350 for 20 minutes.
4. Cool, add following topping.

This step is completely optional, and I only do it if I feel like it to achieve a higher cake. At times I beat the egg yolks into the cake mix and beat the egg whites separately until they are a nice soft peak and fold the egg whites into the cake batter after all the other ingredients have been added, but you certainly don't have to. It is good either way!
Topping

• 1/2 cup of softened butter or hard margarine
• 1- 8 oz package of cream cheese, softened
• 1 1/2 cups of icing sugar
• 1-14 oz / 398ml. of crushed pineapple, well drained
• 2 cups of whipping cream, whipped until stiff peaks are formed

1. Beat the butter and cream cheese together until soft and light.
2. Add the icing sugar, continue beating until all the sugar is absorbed.
3. Add the tin of well drained pineapple.
4. Fold in the whipped cream.
5. Spread on the cake.
6. Cut into desired amount of serving pieces.
7. Top each piece with a slice of peaches (or desired pie filling)
8. This cake freezes very well.

Fruit Torte Sheet Cake

With fresh fruit readily available at this time of year...here is a fairly simple way to prepare a fresh fruit torte for a large group. I was given this recipe by my friend Wendy several decades ago...and have prepared it just as it is many times.

Ingredients:

• 1 Angel Food Cake Mix
• Fresh Fruit (peaches, blackberries and raspberries...or add strawberries, blueberries and kiwi)
• glaze
• whipping cream

Glaze:

• 1 1/2 cups fruit juice (peach, pineapple, etc.)
• 2 tablespoons corn starch
• 1/4 cup sugar
• 1 tablespoon lemon juice

Method:

• Mix cake according to directions; spread in sheet cake sized pan (lined with parchment paper) and bake for 15 minutes. Cool. Remove from pan.
• Prepare glaze by combining ingredients and microwaving on Medium/High until thickened and clear...stirring every minute. Cool.
• Spread half of glaze on base.
• Arrange sliced fruit on glaze-topped cake.
• Spread with remaining glaze.
• Refrigerate.
• Serve with whipped cream.
  
  
  Optional Method #2 :
  When making fruit flans in round pans, I always add a custard layer, and so I decided to use the same custard as a base for the fruit on the sheet cake. Spread custard over sheet cake; top with fruit, spread with glaze and decorate as desired.
  
  Custard:
• 1 package vanilla pudding and pie filling (3 1/4 oz.)
• 1 1/2 cups milk
• 500 ml. cream cheese, softened
• 1 cup whipping cream, whipped

Method:

1. Cook vanilla pudding according to directions.
2. Cool slightly, then beat in softened cream cheese until smooth.
3. Cool completely.
4. Fold in whipped cream.
   
   This custard is enough for two fruit flans...it stores well in the freezer.

Enjoy!

Bread For The Journey

Deuteronomy 1:6-8 (NASB) 

6 “The Lord our God spoke to us at Horeb, ‘You have [a]stayed long enough at this mountain. 7 Turn and set your journey, and go to the hill country of the Amorites, and to all their neighbors in the Arabah, in the hill country and in the lowland and in the [b]Negev and by the seacoast, the land of the Canaanites, and Lebanon, as far as the great river, the river Euphrates. 8 See, I have placed the land before you; go in and possess the land which the Lord swore to give to your fathers, to Abraham, to Isaac, and to Jacob, to them and their [c]descendants after them.’

I know that I have often stayed at 'my mountain' too long when I needed to leave and journey on. This mountain can be fear, discouragement, depression, and many other things which keep us from growing in the Lord. Our life becomes a rut and we know we have been at this mountain too long and that we need to move on. 

Moses was preparing the people to enter the promised land. In this text God tells them it's time to leave this mountain and journey on to other areas. They have received their instructions and it's time to move out of the wilderness and learn other lessons.

We can learn from this as well and be willing to move from 'our mountains', that we won't miss opportunities to show God's love.

Fruit Crumble Dessert - Gluten-free

One of our favourite desserts is fruit crumble.
Of course I make it gluten free but I've heard no complaints on this recipe.
It is always served warm with ice-cream at our house ...  but it is good cold with whipped cream too.

• 4 cups chopped fruit  -   apples,  plums, apricots, peaches, rhubarb   - whatever is fresh in season or in your freezer! 
• 2 tbsp instant tapioca  
• 2 tbsp sugar if fruit is tart 
• 3/4 cup brown sugar 
• 1 rounded tbsp. white corn flour (or brown rice flour)  
• 1 rounded tbsp potato starch 
• millet flour to fill 1/2 cup 
• 1/2 cup gf oat flakes 
• 1/4 cup butter 
• 1 envelope of vanilla sugar 

1. Sprinkle tapioca on bottom of large pie plate  
2. Spread prepared fruit and sprinkle with sugar if desired 
3. In 1/2 cup  put white corn flour and potato starch and then fill measuring cup with millet flour
4. Mix sugar,  flour, oat flakes and vanilla sugar in bowl 
5. Cut in the butter evenly into dry ingredients 
6. Pour crumbs over the fruit 
7. Bake at 400 degrees for 25 minutes.