Applesauce Bee Sting Cake

This simple cake, covered, stays moist and delicious for days. Make sure to invite someone for coffee if you do not want to snack on it endlessly. It's hard not to.

Ingredients:

• 1/2 cup soft butter
• 3/4 cup honey
• 1 egg (optional)
• 2 cuos flour
• 1 teaspoon baking powder
• 1/2 teaspoon soda
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• 1/4 teaspoon salt
• ¼ teaspoon cloves
• 1 ½ cups applesauce
• 1 cup raisins, rinsed

Method:

1. Cream butter and add honey gradually, then beat in the egg.
2. Combine dry ingredients and add to first mixture alternately with applesauce.
3. Stir in raisins.
4. Spread into  9 x 9 inch greased pan.
5. Bake at 350° F for about 45 min. Test with toothpick.
6. Spread hot cake with broiled icing.

Broiled Icing:

• 1/4 c butter
• 1/3 c liquid honey
• 1/4 tsp cinnamon
• ½ cup unsweetened coconut
• ½ cup chopped fresh walnuts

Method:

1. Melt butter, add honey and cinnamon. Stir in coconut and walnuts.
2. Spread on cake and put in oven on broil setting for about 2 minutes, until topping bubbles and browns lightly. (stay by the oven and watch)

Baked Oatmeal

We were served this for brunch at our football reunion at Wilderness Edge a few years ago..it was so delicious and the cook was kind enough to share the recipe. This is a large recipe but could be cut in half very easily.

• 1 cup oil
• 4 eggs
• 4 teaspoons baking powder
• 1 1/4 cup sugar ( I used 1 cup Splenda)
• 6 cups oatmeal (I used 3 cups large flakes and 3 cups of 3 minute oats)
• 2 teaspoons salt
• 3 cups milk ( I used skim)

1. Mix well and pour into a greased 9 x 13" pan. Bake at 350º for 30 min. After you take it out of the oven wait a bit so that it can set before you cut it.
2. Serve warm with milk and cinnamon. You could add raisins before or after it is baked.
3. I chose to eat it with a large dollop of vanilla yogurt and some slightly thawed blueberries... fresh would be really good but at this time of year they are too pricey in the store.
4. Leftover oatmeal freezes well.

Pineapple Cupcakes

My mother-in-law was the best cook and left me with many wonderful recipes, which now remind me of her whenever I use them. One of the first recipes she ever shared with me was a simple pineapple cupcake recipe. I baked them up often for 'my girls' at Pioneer Clubs back in the day and they were always a favorite. I had all but forgotten about them until I saw the handwritten recipe in my book the other day and made up a batch for old-times sake. They are still every bit as good!



Pineapple Cupcakes

Ingredients:

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 small can crushed pineapple (14 oz. or 398 ml) ...juice included
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Method:

1. Cream butter and sugar. Beat in eggs and vanilla.
2. Blend in pineapple; then add dry ingredients and beat until blended.
3. Fill muffin cups 2/3 full...and bake at 350ºF for about 20 minutes.
4. Frost with cream cheese frosting (below)

Yield ~ 18 cupcakes

Cream Cheese frosting:

• 1/2 cup (125 gr) softened cream cheese
• 1/4 cup butter
• 2 cups icing sugar
• 1 teaspoon vanilla
• 1 tablespoon milk

1. In a medium sized bowl, beat softened cream cheese and butter together on medium speed until creamy.
2. Add icing sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
3. With mixer on low, add vanilla and milk. Add a little more or less milk...as needed to obtain proper spreading consistency.

This is a mild cream cheese frosting...to fool those who claim not to like cream cheese. If you prefer your frosting cheesier, use the entire package of cream cheese, rather than half.

They are perfect for afternoon tea out on the front porch...or an easy treat to pack for a picnic.

Enjoy,

Bread For The Journey

I've always thought that the perfect tea towel to dry dishes is well worn, freshly pressed and made of fine linen.  I thought that until this year when I was given this unique, one of a kind, hand-embroidered, treasure for Mother's Day. 

 My darling grands didn't make this happen on their own.  Their creative Mom who has a desire to teach and use every opportunity to build within her children appreciation, helped them to brainstorm what it is their Grammie and Omi do for them that makes them feel loved.  

For my tea towel, they thought and then each came up with something that I bake that they love. Can you figure out what those three baked items are?  After drawing out their ideas, the drawing was transferred onto a good flour sack tea towel and then their little hands helped to stitch and create a treasure.  

The tea towel is draped over my oven door handle and it looks like it is ready to use but truthfully, I feel it is worth too much to risk ruining.  I want to save it and maybe even put in a treasure frame where it stays clean and is protected against rips and stains. 

The problem with this theory is that the children will question why I am not using the gift that they created just for me.  They wanted to give me something that I could use in my everyday routine that would be useful.  

It bears considering then whether the good gifts that Christ gave us when we came to faith in him are being put to good use to help others or are we saving those gifts for when it suits us, when we have more time, more energy or when we feel like our gift will be properly appreciated.  

I'll use that treasure of a tea towel on my best crystal because their gift deserves to be appreciated and put to good use! When I use it I'll be reminded to consider how to use the gift that Christ gave me. 

For we are God's masterpiece. He has created us anew in Christ Jesus, so we can do the good things he planned for us long ago.

Ephesians 2:10 NLT

Herbed Pizza Dough

We enjoy pizza and once you find a dough that works well for you you won't ever go back to pre made pizza dough. It's so simple to make and adding a few extra spices or herbs to the dough makes it extra tasty. This is also great dough to make a flat bread and top it lightly with oil and a few fresh toppings. When hot out of the oven dip in balsamic and a good olive oil.

• 1 tablespoon active dry yeast
• 1 cup warm water
• 1/2 teaspoon sugar
• 2 1/2 cup white flour, plus a little for kneading if needed
• 1/2 cup semolina flour
• 1 teaspoon salt
• 1 teaspoon dry oregano leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon dry Greek seasoning
• 1/4 teaspoon garlic powder
• 3 tablespoons grated Parmesan cheese
• 3-4 tablespoons olive oil

1. Place warm water and sugar in a small bowl. Sprinkle with yeast and allow to stand for 8-10 minutes.
2. While yeast is proofing, add all other ingredients except olive oil to a large bowl. 
3. Once yeast has proofed stir down and pour over dry ingredients.
4. Add 2 tablespoons of the olive oil.
5. Using a fork stir until the dough comes together. 
6. At this point add another tbsp of the olive oil and using your hands knead dough. Add a little more flour if needed to make a soft but not sticky dough. Knead about 5 minutes.
7. Lightly grease bowl, place dough ball back into bowl and cover. Let stand out of draft for 35-40 minutes.
8. Roll out dough and fit onto pizza pan.

Now you are ready to top the pizza crust with your favourite toppings. There are a lot of great pizza recipes here on our blog and if you have our Celebrations book Lovella and I also have some great topping ideas as well as several other dough recipes to try out. 

Chipa

For my flashback Friday I have chosen to share the recipe for Chipa again.
Makes 3 dozen
These chewy cheesy little pillows is a recipe originally from Paraguay, where my husband was born. They are made from Cassava flour (called Mandioca flour in Spanish) or Tapioca Starch, therefore making them gluten free. (Tapioca Flour and Tapioca Starch is the same thing.)
Another variation for the recipe has a crusty hard outer crust yet soft and chewy from the inside. This version however is a soft muffin, chewy on the inside that taste best warm from the oven, they feel like little pillows. **They are so quick and easy to make, you don't need to be following a gluten free diet to enjoy them.

• 1 - 400 g. / 14 oz package of tapioca starch (approx 3 cups)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup of oil
• 2 cups of grated cheese, like Old Cheddar*
• 2 eggs
• 1 cup milk

1. Mix all the dry ingredients together.
2. Add oil, beaten eggs with the milk and stir until the dry ingredients are well moistened.
3. Put into greased mini muffin tins, enough to make 3 dozen. 
4. Bake at 350 until golden brown, 20-25 minutes.

*You can use any combination of cheese according to personal taste. I have added 1/2 cup of parmesan cheese mixed with 1 1/2 cups mozzarella.  Try smoked Gouda, Swiss, Jalapeno Pepper Jack perhaps? Change up the flavors for a new taste experience.

**Just a word of caution, because these are gluten free, and you don't eat them the day that they are made, they will certainly lose that soft, chewy goodness and become a bit dry and hard. So enjoy them right out of the oven and only make as many as you need. Do not use regular size muffin cups, the larger ones do not taste the same.

Cinnamon Knots

I love anything with cinnamon and these knots didn't disappoint. Warm from the oven they are a delicious treat with a cup of coffee. If you desire you can use your favorite sweet yeast dough for these knots. At the end if there is any sugar/cinnamon mixture left over you can save it for cinnamon toast.
This recipe is from Taste of Home magazine, I made a few changes.
I love the many various ways of using cinnamon bun dough. What do you make with your sweet yeast dough?

• Dough:
• 1 cup milk
• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon salt
• 2 tablespoons instant yeast
• 4 1/2 - 5 cups of flour
• Topping: 
• 1 1/2 cups sugar
• 2 tablespoons cinnamon
• 1/2 cup butter, melted

1. Scald milk, whisk in 1/2 cup butter, 1/2 cup sugar, eggs, and salt. Add eggs slowly whisking the whole time.
2. Add yeast and 4 cups of flour, mixing thoroughly. Continue adding flour as needed and knead for 5 minutes until dough feels soft, smooth, and elastic. It's okay if the dough is slightly sticky, it's better for the dough to be slightly sticky than using too much flour.
3. Cover bowl and let rise in a warm place until doubled in bulk, 1 1/2 hours.
4. Divide dough into 3 even portions, Shape each portion into 12 balls. Work with one portion at a time.
5. Roll each ball into an 8" rope. Combine sugar and cinnamon from the Topping ingredients.
6. Dip each rope into melted butter, then coat with sugar/cinnamon mixture and tie into a knot, tuck and pinch ends under and place on parchment lined pans. Repeat with remaining dough.
7. Cover and allow to rise for 30 minutes.
8. Bake in a 375º oven for 12 minutes.
9. Cool slightly then drizzle with icing glaze or serve plain. Either way they are delicious.
10. Yield: 3 dozen knots

Microwave Rice

I never cook rice any other way than in the microwave. It's just too easy, no mess and perfect fluffy rice every time.
Cooking rice in the microwave rather than on the stove top takes more water, contrary to what you would expect. I don't know the scientific reason for that, but I just know that is how it works and why fix what isn't broken!

• for 1 cup of rice use 3 cups of water 
• add salt to taste - about 1/2 teaspoon
• 1 tablespoon lemon juice 
• 1 tablespoon butter 

1. Place all ingredients in a bowl that allows for expansion. 
2. If you are not using a bowl with a lid, simply cover with a dinner plate. 
3. Place in microwave at high power ... set for cooking time of 25 minutes and 'forget about it'. 

 * Cooking rice in chicken broth instead of water adds great flavor ... If I don't have chicken broth, adding a chicken bouillon cube is good too. (Make sure it is gluten-free if you need it to be)
I use converted white rice, brown rice or my favorite - sprouted rice.  Sprouted rice is the healthy choice ... you can read about it here. 

NOTE - I know microwaves vary in power, so when cooking the rice the first time take note of time needed.

Mud Pie Deluxe

With a chocolate crust and coffee ice-cream filling, topped with rich chocolate sauce, whipped cream and toasted almonds...this dessert is a wonderful summertime treat!

 Crust:

• 1 1/4 cups chocolate wafer crumbs (like Oreo)
• 1/4 cup melted butter

Filling:

• 2 L / 8 cups coffee ice-cream, softened

Chocolate sauce:

• 1/3 cup cocoa
• 3 tablespoons butter
• 2/3 cups white sugar
• 1/3 cup heavy cream
• 1 teaspoon vanilla

Topping:

• 1 cup whipping cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

Garnish:

• chocolate pieces or shavings for garnish
• toasted or caramelized almonds

1. Combine chocolate wafer crumbs and melted butter.  Press into bottom of a 9" spring form pan.
2. Spoon  ice-cream onto crust (or cut into slices to fit).  Level with spatula.  Freeze.
3. For chocolate sauce, combine all ingredients in a saucepan. Heat and stir over medium heat until boiling. Remove from heat and cool until lukewarm, then spread over ice-cream layer.  Return to freezer.
4. Whip cream, sugar and vanilla until stiff.
5. To serve, top each slice with whipped cream, shaved chocolate and sliced almonds.

Serves 12

Note: In our area Safeway stores carry wonderful coffee ice-cream with the Lucerne label.

Baked Beans Barbecue Style

Our favourite side with Pulled Pork Sandwiches is baked beans.  Buy a bag of dry beans the next time you are at the market and put them on to soak.  The reward will be worth the effort put into planning.

Once the beans are ready to cook, the dish is put together in no time and your side dish is ready to put in the oven for a slow simmer and serve the next day.

• 500 grams / 1 pound dried small white beans
• 1 pound (approximately) good quality bacon,  diced
• 2 medium onions, diced
• 1 jalapeno pepper, finely minced
• 1/3 cup tomato paste
• 1/3 cup ketchup
• 2 teaspoon Worcestershire sauce
• 1/4 cup maple syrup
• 1/4 cup molasses
• 1/3 cup barbecue sauce
• 1/2 teaspoon dry mustard
• 4 cups water (reserved from beans)
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Rinse and sort beans, discarding discolored or shriveled beans.   Cover beans with a few inches of water in a medium sized pot with a lid.  Bring to a boil and boil 2 minutes and then remove from heat and let stand 2  hours.  If necessary, add more boiling water to pot to keep the beans covered. Drain and reserve the water to use in the recipe.
2. Fry the bacon in a heavy dutch oven, drain excess drippings. Add onion and saute until the onions have softened.  Add remaining sauce ingredients to the pot.
3. Add the beans and 4 cups of the water that the beans cooked in.  Add additional water if needed to cover the beans. 
4. Cover and refrigerate overnight.
5. The next day, preheat the oven to 250 F.  Bake the beans for 8 hours.  Check and stir beans every few hours.  Add additional water if needed to keep the beans just covered with liquid. (I have not ever done the recipe in a crock pot but I think you could.  I would recommend that you check to see what temperature the settings are on your crockpot and judge whether you should cook the beans on low or high, based on that information.