Baked French Toast Extravaganza

This year we were invited to join our family for a night in the Manning Park Cabins, a favorite for all of us, seeing it was my birthday.  I was not to bring any food...but on the other hand, could I bring their  favorite chicken noodle soup and I quickly volunteered to bring my french toast recipe. Isn't that just what we do on ski vacations?  We made sure the right foods came along and that everyone had a wonderful time.

Baked French Toast

• 1 loaf Italian Style Bread (16 oz)  1 inch thick
•  8 large eggs
•  2 cups whip cream
• 1 cup milk
•   2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4  teaspoon ground cinnamon 
• 1/4 teaspoon ground nutmeg
•  Dash salt
• Maple syrup

Instructions

1. Lay bread into buttered 9x13 pan.
2.  Arrange bread in 2 rows overlapping the slices.
3. Mix eggs until frothy, add whip cream, milk, sugar, vanilla, cinnamon, nutmeg and salt.
4.  Beat with rotary beater until well blended.
5. Pour mixture over bread slices making sure it’s covered evenly.
6.  Cover with foil and refrigerate overnight.
7. It may feel like a lot of liquid for this bake, but it really fluffs up and gives that extra texture. 
8. Next day; preheat oven to 350 degrees
9. Prepare caramel sauce (below) and pour over bread mixture prior to baking.
10. Cook for 50 minutes.

Caramel Sauce

• 1/2  cup butter 
•  1/2 cup packed light brown sugar
• 1/2 cup chopped nuts (walnuts, pecan )
• 1 Tbsp. light corn syrup
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg

Instructions

1.  Melt butter in the sauce pan.
2.  Add sugar and spices and ingredients to butter mixture and blend well.
3.  Pour over french toast prior to baking.
4. Sprinkle nuts on top.
5. Add any of your favorite sauces or fresh fruits with a dollop of whipping cream.

Boys can be so honest...my grandson said, "I'm not really a French toast person, but this is the best I've ever had."  The smile tells you everything. And don't forget the bacon!

Cabbage Rolls (Holubtsi)



This recipe takes me back to my Mom's kitchen and early years of marriage when I wanted to make something fancy. We called them Galopse ( a variation of the Polish name for them, while others call them by the Ukranian, Holuptsi). Although we don't have these that often any more, (mainly because we have so much to choose from today) I still do enjoy that "comfort food" flavor. It's a good make-ahead meal because they are always good re-heated. Cabbage rolls are great for pot-lucks and very economical. This recipe makes 12-18 rolls. Sometimes I form a few meatballs for those who don't care for the cabbage.

Ingredients:

Rolls / Filling:

• 1 head Savoy cabbage
• 1- 1 1/2 pounds lean ground beef
• 1 teaspoon salt
• pepper
• 1/2 grated onion
• 1/2 cup sour cream
• 1 – 1 1/2 cups cooked rice

Sauce:

• 2 tablespoons oil
• ½ chopped onion
• ½ chopped pepper, any color
• 4 tablespoons flour
• 4 cups water (approx)
• 1 chicken bouillon cube (or 2 teaspoons better than bouillon)
• 3 tablespoons tomato paste (according to taste)
• salt and pepper, to taste
• 1 can tomato soup (optional) 
• 1 bay leaf

Method:

1. Place cabbage in a large pot of boiling water and peel off leaves as they become soft. Set aside. If you are using regular cabbage, cut around the core before placing it in the water.
2. In a large frying pan, cook onion and pepper in a small amount of oil until tender. 
3. Mix flour and half of the water in a sealed container until well blended and add to onion/peppers. While cooking, add the rest of the water and stir until smooth and bubbly. Add bouillon and tomato paste. For more sauce, mix more flour and water and add another bouillon cube for flavor. Adjust amounts according to desired consistency and add salt and pepper according to taste.
4. Mix raw meat, salt, pepper, onion, sour cream and cooked rice. Place a few tablespoons of meat mixtureonto each leaf, fold ends and roll up. Place close together in roaster.
5. Pour sauce over cabbage rolls, tuck in bay leaf and bake at 350° F for 1 1/2 hours. 
6. Once cooked, remove rolls to serving plate. If there is not enough gravy, add a can of tomato soup to the liquids in the roaster and bring to boil. With the soup you can also adjust flavors by adding some milk or cream.

Bread for the Journey

In the past week or two I've been going through boxes in our crawl space.

We've lived in the same house for almost 36 years and things have accumulated down there.

It was time to review, reduce and recycle.

As I was rooting through the boxes, I came across a number of Bibles:

our first Bibles, presented to us by our parents when we were still very young,

his parents' family Bible, his mom's Living Bible,

a German Bible published in the early 1900's plus several more.

Seeing all these Bibles reminded me of the importance of this Book in my walk with God.

The next morning in Church, the speaker told a story that challenged me.

A missionary shared Jesus with a man who was a Shaman in his home village in Laos.

The Shaman prayed to receive Christ but the missionary had to leave that same day.

So he asked the missionary - "What do I do now?"

The missionary asked him if he could read. Hearing a "yes", he gave him a Bible.

"Start reading in John", he said, "and do it."

He did, and 2 years later when the missionary met this man again,

he had led 800 people in his village to Christ.

That is the Christian walk in a nutshell:

Pick up God's Word.

Read it and Do it!

Do not merely listen to the Word... Do what it says.

James 1:22

Cinnamon Bun Muffins

This is not really a new recipe, but I  thought I'd share this method - just a different twist to the regular cinnamon bun. The grandkids declared them awesome!

Ingredients:

• 6 tablespoons butter
• 1/2 cup milk
• 1/2 cup ice cold water
• 2 eggs
• 1/4 cup sugar
• 1/2 teaspoon salt
• 3 1/4 - 3 1/2 cups flour
• 1  1/2 tablespoons instant yeast

filling

• 2 tablespoons butter, melted
• 1 cup brown sugar
• 1 teaspoon cinnamon

icing

• 1 tablespoon soft margarine
• 1 cup icing sugar
• milk to make a smooth, runny consistency (start with 2 tablespoons)

Method:

1. Scald milk with the butter (to melt) and then add cold water to cool it down.
2. In mixing bowl, beat eggs and sugar. Add salt.
3. Stir in warm milk and butter. If it's still quite hot, start with just a tad at a time while stirring.
4. Add flour, one cup at a time, mixing one cup with the yeast. 
5. Knead until soft and you can shape it into a ball. 
6. Cover the bowl and let rise until double in size, about 45 minutes.
7. Roll dough out into a rectangular shape ( about 18 x 10 inches) on lightly floured surface.
8. Spread with melted butter and sugar/cinnamon mixture.
9. Roll up, starting on longer side. Cut into 12 slices. (in half, in half again and then each quarter into three) 
10. Prepare muffin tins with parchment paper cups or spray. 
11. Take each bun and push up the center from underneath, while you pinch the bottom to shape it like a tulip. ( you can also unroll and re-roll to make a stepped, tower look.) 
12. Place into muffin tins, cover loosely with plastic bag and let rise 30 - 45 minutes.
13. Bake at 350° F for 18 - 20 minutes.
14. Drizzle with icing when almost cooled off. Yields 12 large muffin/buns. 

(unbaked)

Oatmeal Craisin Cookies

These have become one of my favourite oatmeal raisin cookies. 

 They are chewy and have a hint of spice.

I've added a handful of chopped dried cranberries in with the raisins for another layer of flavour.  

The dough needs a couple of hours in the fridge before placing on the pan so you can mix them ahead of time and have fresh cookies ready when the children get home from school.

• 3/4 cup butter or margarine
• 3/4 cup shortening
• 2 1/2 cups sugar
• 2 eggs
• 3/4 cup golden cane syrup ( I used Roger's)
• 1 1/2 cups oatmeal
• 4 teaspoons baking soda **
• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
•  1 cup chopped raisins 
• 1 cups chopped dried cranberries 

** I've had questions about the amount of baking soda in this recipe.  I wondered about it myself the first time I made it but the cookies turned out fine.  By all means try reducing the amount if it doesn't seem right to you.  Or you can reduce or eliminate the salt.  Let us know if you come up with a better ratio of baking soda.  We're always open to learning from our readers.

1. Mix butter, shortening and sugar together in a large bowl.
2. Add eggs one at a time, beating after each addition.
3. Add golden syrup and mix well.
4. Mix in oatmeal, baking soda, spices and salt.
5. Add flour, one cup at a time and mix well.
6. Add raisins and dried cranberries and mix again.
7. Cover cookie dough and refrigerate for several hours.
8. Scoop out cookies on to pan and roll each into a 1 inch ball.
9. Bake at 375 degrees for 10 - 12 minutes or until cookies are evenly browned and beginning to set.
10. Let cool on pan for 5 minutes and remove to racks or brown paper to cool.
11. Makes 8 dozen.

Cinnamon Twists

This recipe was given to me by a friend thirty years ago and is still at the front of my file...hand-written on the original card. Cinnamon twists were always a favorite on picnics and camping trips in days gone by. Let me warn you, it is impossible to eat only one! 

Cinnamon Twists

• 5 cups flour
• 2 tablespoons baking powder
• 1 pound butter or margarine (2 cups)
• 2 eggs
• 1 cup milk

Topping:

• 6 teaspoons cinnamon
• 1 1/2 cups sugar

1. Combine flour and baking powder.
2. Cut in margarine.
3. Beat eggs slightly with a fork; mix with milk.
4. Combine with flour mixture to form a soft dough.
5. Form 10 balls. Cover and chill for several hours.
6. Sprinkle topping mixture onto working surface.
7. Roll each ball of dough into a circle (about 9 inches).
8. Sprinkle with a generous layer of topping.
9. Cut into 8 crescents. (A pizza cutter works great.)
10. Roll up to form crescents (from outer edge to inside).
11. Bake at 325 degrees F for 15 - 20 minutes.

Yield: 80 twists

 

Enjoy!

Potato Pancakes

These are an easy blender version of potato pancakes that we enjoyed recently.

• 3 cups frozen hash brown potatoes or 3 cups peeled chopped raw potatoes
• 1/2 onion coarsely chopped
• 2 eggs
• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 3 green onions (scallions) chopped

1. Put all ingredients but the green onions into blender container. 
2. Cover and blend, stopping to make sure all ingredients are getting chopped. 
3. Push down onions or potatoes with a spatula if necessary. 
4. Continue till blended well. Some coarseness of the potatoes and onions is O.K.
5. Stir in green onions.
6. Pour batter onto hot greased griddle. Brown then flip once to brown the other side.
7. Serve with sour cream and applesauce.

We enjoy our potato pancakes with maple syrup or fruit syrup, also.

Lemon Tarts

These  little lemon tarts are perfect for a tea tray.  The easy filling is baked right into the tart shell and they freeze beautifully.

You can buy little unbaked tart shells or you can use your own pastry. There are several different options for pastry here. I baked these little tarts in mini muffin pans.  The perfect size cookie cutter for the pastry is  3 1/16 in / 78 mm.

• 24 unbaked tart shells
• 2 eggs
• 3 egg yolks
• 1/4 cup whipping cream
• juice from 1 large lemon
• 1 teaspoon lemon zest
• 1/3 cup sugar

1. Preheat oven to 350. F
2. Place all the filling ingredients into a blender jar.  Pulse a few times to combine.
3. Divide the filling between the unbaked tart shells.
4. Bake for 12 minutes or until crust has browned around the edges and the filling has set. 
5. Refrigerate until serving time.

Whipped Cream Topping

• 1 cup whipping cream
• 1 package whipping cream stabilizer or 1 tablespoon vanilla instant pudding
• 2 tablespoons sugar
• 1 teaspoon vanilla (omit if using pudding powder)

1. Whip cream together with stabilizer until soft peaks form.  Add sugar and vanilla and continue to beat until stiff peaks form. 
2. Pipe the whipped cream onto each tart.  Garnish with a bit of lemon zest.
3. Serve chilled.

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)