Apple Bar

I'm not sure how many years ago I tasted this apple bar at my friend Lorna's house but since then I've been rolling out pans of it every fall.

The crust is very thin. You need to have the right sized pan in order for it to be right. I have a heavy good quality 10X15 inch pan which I cut a piece of parchment paper to lay at the bottom. This isn't really necessary but it protects the pan a bit when you slice up the bar.

I use a food processor to make the dough, but you can use a pastry blender and get a bit of a workout in the process. I also use a apple slicer for the apples.

Apple Bar

• 2 1/2 cups flour
• 1 cup butter
• 1 teaspoon salt
• 3 egg yolks
• milk 
• 1 cup crushed corn flakes or bran flakes 
• apples (at least 4 large apples and up to 6 depending on the size)
• 2/3 cup sugar
• 1 teaspoon cinnamon  (optional)
• 3 egg whites
• 1 cup icing sugar
• 3 tablespoons hot water
• 1 teaspoon vanilla

1. Preheat your oven to 375 F. 
2. Beat the egg yolks in a measuring cup and add milk to measure 2/3 cup liquid.
3. Put flour and salt into a large mixing bowl and cut in butter until it is like oatmeal.
4. Add the yolk and milk mixture and stir with a fork.
5. Put onto the counter and knead it into a ball and then flatten and wrap in plastic and put it in the refrigerator.
6. Peel and slice enough apples to fill the pan. 
7. Divide the pastry in half.
8. Roll out the first piece large enough to fit in the cookie sheet with all sides hanging over the edge an inch
9. Sprinkle your crushed cornflakes on the crust. 
10. Arrange the apples on top and sprinkle with the sugar.
11. Roll out the second piece of pastry and lay it on top.
12. Press the edges together and roll them up and then press with fork tines to seal.
13. Beat the egg whites until stiff. 
14. Spread over the pastry as even as you can.
15. Bake the bar until golden brown about 40 minutes.
16. Mix the icing sugar, water and vanilla until smooth and drizzle over the hot pastry.
17. Serve when still slightly warm or cool.

Biscuits Supreme

I challenge anyone out there that loves biscuits to try this recipe. I haven't found one that I like better than this gem. It is from the Mennonite Treasury, and this page is torn, splattered and looks very well used. This recipe is the base for so many other recipes, like quick Cinnamon buns or pizza rolls, cheese and garlic buns etc. Try this flaky, buttery, oh so good biscuit, you won't be sorry.

• 2 c. sifted flour
• 4 tsp. baking powder
• 1/4 tsp. cream of tartar (it works without it too)
• 1/2 tsp. salt
• 2 tsp. sugar
• 1/2 c. butter
• 2/3 c. milk

1. Sift together dry ingredients, cut in butter until mixture resembles coarse oatmeal. Add milk all at once and stir with fork only until blended. 
2. Knead ten time in a lightly floured board. 
3. Roll or pat out dough to 1/2 " thickness. 
4. Cut with floured biscuit cutter and place on lightly buttered baking sheet at 450 for 10-12 minutes. 

It needs no extra butter, so good Mmmm!

Bread for the Journey

 There are times when I wonder what the point is of taking so many pictures.

Only a small percentage are worthy of being shared through blogging or on other places of social media.

So what is the point?

As I scroll through the different seasons of my photos I am reminded of what has been, and how God was with me.

Each picture is a moment captured in a different season of my life and even though I rarely take pictures of the things that represent difficult times, I sometimes am reminded of what it was that moved me to take a picture. 

Whatever the season of life, I know that my sovereign God in his infinite love and mercy is with me.  When the storms in life will come, I will look back on God's faithfulness and it will help me to trust him and rest upon his word.  

'Tis So Sweet to Trust in Jesus

1. 'Tis so sweet to trust in Jesus, 

Just to take him at His Word

Just to rest upon His promise,

Just to say, "thus saith the Lord"

Chorus
Jesus, Jesus how I trust Him!

How I've proved Him o'er and o'er.

Jesus, Jesus, precious Jesus!

Oh for grace to trust him more.

2. O how sweet to trust in Jesus,
Just to trust His cleansing blood;
Just in simple faith to plunge me
'Neath the healing cleansing flood!

3. Yes, 'tis sweet to trust in Jesus,
Just from sin and self to cease;
Just from Jesus simply taking
Life and rest, and joy and peace.

4. I'm so glad I learned to trust Thee,
Precious Jesus, Saviour, Friend;
And I know that Thou art with me,
Wilt be with me to the end.

written by Louisa M. R. Stead   1882  / Public Domain

Every word of God proves true; he is a shield to those that take refuge in him.

Proverbs 3:5

Banana Blueberry Oat Muffins

I've made these quite often this summer. They are a lovely, firm textured muffin.

You can substitute a 1/4 cup ground flax, wheat germ or bran for 1/4 cup of the flour to make them more nutrituous if you like.

One more thing to note - I distribute the blueberries between the muffin cups rather than folding them into the batter as we have quite large blueberries here in the Fraser Valley and the muffins can get quite juicy and fall apart easily if too many berries get into one muffin.

• 1 1/4 cups flour (can use part whole wheat flour if desired)
• 1 cup oatmeal
• 2/3 cups granulated sugar
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup mashed ripe bananas
• 1/2 cup buttermilk
• 1/3 cup butter or margarine, melted
• 1/2 cup chopped pecans
• 1 cup fresh or unthawed frozen blueberries
• Pecan topping if desired ( Mix together: 1/4 cup oatmeal, 1/3 cup brown sugar, 1/4 cup chopped pecans)

1. Combine dry ingredients in mixing bowl.
2. Mix well.
3. Beat together banana, buttermilk, egg and melted butter until smooth.
4. Add to dry ingredients and stir just until blended.
5. Stir in chopped pecans.
6. In oiled muffin tins, fill cups 1/2 full. This makes 1 doz. medium sized muffins so you will have some batter left over for the next step.
7. Top with 3 blueberries and then fill cups with remaining batter.
8. Top each cup with 3 more blueberries
9. Sprinkle with pecan topping if desired.
10. Bake at 375 degrees F for about 20 to 25 minutes. (A toothpick inserted into a muffin will come out clean)
11. Remove from cups and cool on rack.

Taco Soup

My family loves this soup..it will warm you on a cold day. Received this recipe from a friend although I changed it a bit.

• 1 lb lean ground beef
• 1 medium onion, finely chopped. I omitted the onions because we happen not to like onions:)
• 1 cup celery, finely chopped
• Fry beef, onion, and celery together until beef is browned and onion and celery are cooked.
• Add:
• 1 398 ml (14 oz) can tomato sauce
• 1 341 ml (12 oz) canned corn, with liquid
• 1 398 ml can of kidney beans, drained
• 1/3 cup salsa
• 1 tablespoon chili powder..I use Mexican chili powder when I can find it in the store
• 3 tablespoons taco seasoning
• 3 cups water

1. Simmer for 10 to 15 minutes.
2. This soup is fairly thick so add a little more water if you desire. Recipe can easily be doubled or tripled..I didn't but should have:)
3. Add taco chips, shredded cheese and sour cream to your individual soup bowls.

Apricot Tart

You can make this bar recipe in a 11 X 17 small cookie sheet but it bakes up wonderfully in tart pans. I prefer to have a little edge crust on every piece.

I used one 11 " and one 8 " tart pan.

Though I've posted this recipe as apple bar and rhubarb bar,

I've never posted it as apricot bar

which bakes into a beautiful gem colored tart.

Apricot Tart

Pastry

• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup shortening
• 2 egg yolks
• milk to make 2/3 cup

Filling

• 5 cups sliced apricots
• 1 1/2 cup sugar
• 1/3 cup minute tapioca
• 2 tablespoons butter

Topping

• 2 egg whites
• 1 cup icing sugar
• several tablespoons water to make thin glaze

1. In a large bowl, combine the flour and salt. . .cut in the butter and shortening until the crumbs are the size of oatmeal. You can use your food processor for this too, pulse, don't run at full speed.
2. Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.
3. Slowly add to the flour mixture, pulse with the food processor until it begins to come together or mix in with your fork.
4. Dump it all onto the counter and knead it into a ball, just until it comes together.
5. Wrap in a plastic wrap. . shaping it into a flat rectangular disk.
6. Refrigerate.
7. Slice apricotsand mix in sugar and tapioca.
8. Divide the pastry dough into two parts. . . the larger tart pan will require about 2/3 of the total. Do this pan first and use the remainder to add to the smaller tart pan.
9. Divide each part in half and roll out very thinly using flour to keep from sticking on the counter. Use a bench scraper to slide under the pastry dough to keep from tearing.
10. Carefully transfer into the tart pan by rolling the pastry around the rolling pin.
11. Divide the filling between the two tart pans.
12. Dot with butter.
13. Cover with remaining pastry, and crimp the edges shut.
14. Beat the egg whites until very soft peaks form and with your hand. . .spread it over the crust.
15. Bake in a 400 F oven for about 40 minutes or until golden brown. The smaller one will be done sooner.

Ham and Bean soup

Ingredients:

• 8 oz bag of white beans (or 2 cans of white beans can be used instead adding them to the soup at the end) 
• 3 cups of diced ham
• 1 chopped onion
• 2 cloves garlic, minced
• 10 c. liquid including reserved bean liquid
• 4 beef bouillon cubes
• 2-3 carrots, thinly sliced
• 2 stalk of celery, chopped
• 4 c finely shredded cabbage
• 1-28 oz can of diced tomatoes
• salt and pepper to taste
• 1 bay leaf
• 2 cups each of frozen peas, green beans and corn
• 1 cup of dried small pasta like macaroni

Method:

1. If you are using dried beans soak the beans over night. Drain the beans. 
2. In a large pot with a bit of oil, saute the onions until soft with the diced ham. 
3. Add the garlic and the rest of the raw cut up vegetables
4. Add the water including the drained liquid from the beans if using the dried beans.
5. Add the bouillon cubes, canned tomatoes and bay leaf. 
6. Simmer for 1 1/2 hours. 
7. Add the frozen vegetables and pasta, cook another 15 minutes. Add the canned beans at this time if not using dried beans. 
8. Just before serving top with fresh chopped parsley and grated parmesan cheese. (optional)

Ginger Snaps

Love these...I think you might too.

• 3/4 cup butter 
• 1 cup white sugar
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cup flour
• 2 tsp baking soda
• 1 1/2 tsp ginger
• 1/2 tsp all spice
• 1 tsp cinnamon
• 1 tsp salt
• extra sugar for rolling unbaked cookies in before baking

1. Cream together butter and sugar.
2. Add egg and molasses and beat well.
3. Add remaining dry ingredients and mix well.
4. Roll into 1 1/2" balls.
5. Roll balls in extra sugar, coating with sugar all the way around.
6. Place on parchment lined cookie sheets.
7. Bake at 350º for 13 minutes. 
8. Allow to cool one minute on pan before removing to cooling rack. They will take on more of a crackle top this way and get slightly crispy. 

Yields 2 1/2 dozen large cookies. 

**You can make the balls smaller to get more cookies, but then adjust the baking time down to 10 minutes.**

Flashback Friday - Pumpkin Toffee Tarts

For my Flashback Friday I chose my Pumpkin Toffee Tarts because it's that time of year again. These tarts will not disappoint. The flavor of toffee bits and pecans with spicy pumpkin is a wonderful combination.

Ingredients:

• 18 unbaked tart shells
• 1 cup pumpkin puree
• 1/3 cup brown sugar
• 1/4 cup whipping cream
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• Toffee bits
• Chopped pecans

1. Place tart shells on baking pan.
2. Whisk together the pumpkin, sugar, cream, eggs, vanilla and spices until well blended.
3. Spoon 1 teaspoon of toffee bits into each tart shell.
4. Fill tart shells almost to the top with the pumpkin mixture.
5. Sprinkle chopped pecans over top.
6. Bake in a 350º for 30 minutes.
7. Serve plain or with a dollop of whipped cream.

Stuffed Gypsy Peppers

We planted several Gypsy Pepper Plants in our garden this year and we have a bumper crop.  I learned that they are thin skinned and can be harvested from the time they turn lime green and right up to the time they turn dark red.   They are not hot and as they turn colour they continue to sweeten.  

They have great flavour and stand up well in stir fries and are perfect for stuffing since they have a thinner skin that doesn't turn mushy when cooked.

 If you don't have any gypsy peppers around, go ahead and stuff bell peppers, either way, it is a healthy meal.  If you would prefer a less nutty texture, use plain rice instead of wild rice blend.

Serve with crusty bread and green salad.

• 1 cup wild rice blend or rice of your choice
• 8 - 10 gypsy peppers,  sliced in half and seeds removed  (remove stem or leave on for garnish) or small bell peppers
• 1 1/2 pounds ground turkey
• 1 medium onion, finely minced
• 2 tablespoons canola or olive oil
• 2 cloves garlic
• 2 cups broccoli slaw or minced celery
• 1 teaspoon poultry seasoning
• 2 teaspoons salt
• 1/2 to 1 teaspoon red pepper flakes
• 1 can herb and spice canned diced tomatoes
• 1 cup crumbled feta cheese
• shredded Italian cheese for topping

1. Spray 2 8X10 foil pans with cooking spray or a large rectangular casserole.
2. Cook rice with water according to package instructions but drain the rice 10 before the end of cooking time so that it is slightly undercooked.
3. In a large skillet,  heat oil and add ground turkey and onion, garlic and broccoli slaw and fry scramble using an egg flipper until the turkey is no longer pink.
4. Add the  poultry seasoning, red pepper flakes, salt, rice  and undrained tomatoes.
5. Stir to combine.  Add the feta cheese and stir gently.
6. Spoon into pepper halves, mounding the filling and place in pan.   Sprinkle with cheese and cover with foil and bake for 30 minutes at 350 F.  Remove foil and continue to bake for 30 - 45 minutes.