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.   

Broccoli Salad

I was given this recipe from my mother in law. The cooked dressing really makes the salad. When fresh peaches are in season I use them in place of the can of mandarin oranges. Fresh diced mango is also a good option.

Dressing Ingredients:

• 2 eggs
• 1/2 cup sugar
• 1 tsp cornstarch
• 1 tbsp dry mustard
• 1/4 cup white wine vinegar
• 1/4 cup water
• 1/2 cup mayonnaise

Method:

In saucepan whisk together eggs, sugar, cornstarch, and dry mustard. Add vinegar and water. Cook slowly until thickened. Remove from heat and stir in mayonnaise. Cool Completely.

Salad ingredients:

• 6 - 8 cups fresh broccoli florets
• 1/4 cup raisins or dried cranberries
• 8 slices chopped, cooked bacon
• 2 cups fresh mushrooms, thinly sliced
• 1/2 red onion, thinly sliced
• 1 10 oz can mandarin oranges, drained, or 1 cup fresh peaches or mango
• 1 cup slivered toasted almonds or sunflower seeds

Method:

Marinate broccoli in cooled dressing for several hours. Add remaining ingredients and toss well. Serves 6-8.

Peach Almond Scones

We are so enjoying the local peaches at this time of the year.  By local, I don't mean that they are grown in my neighbourhood but that they are British Columbia peaches.  Peaches are grown in the southern areas of the Okanagan, Similkameen, and Kootenay valleys, by about 800 peach growers.  BC produces 7 million kilograms of peaches...about 20% of the Canadian production, mostly sold as fresh produce.  I'll be sad when the peach season ends.

Here's a recipe for fresh peach scones you might also enjoy!

• 2 cups flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup cold butter
• 1/2 cups sliced almonds, slightly toasted, divided
• 1 large egg
• 3/4 cup buttermilk
• 1/2 teaspoon almond extract
• 1 cup diced peaches

Glaze:

• 1/2 cup icing sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract

1. Preheat your oven to 375°F. 
2. In a large bowl, combine the flour, salt, sugar, baking powder and baking soda.
3. Cut in the butter, using a pastry blender...or grate with a coarse grater and combine with fingertips. 
4. Stir in 1/4 cup of toasted almonds. 
5. In a separate bowl, whisk together the eggs, buttermilk and the almond extract. 
6. Stir this mixture into the dry ingredients. 
7. Add the peaches and stir just until well-combined. (This is a somewhat wet and sticky dough, perfect for drop scones.)
8. Drop by large spoonfuls (ice-cream scoop) onto parchment paper lined cookie sheet.
9. Sprinkle with remaining 1/4 cup of sliced almonds.
10. Bake until golden...15 to 18 minutes.
11. While still warm, drizzle with glaze.

 Yield: 1 dozen large scones.

This is just one more way to enjoy our local peaches!

Chilliwack Corn Chowder

It's the height of Corn season here in Chilliwack where we are famous for our corn.

'Super Sweet', 'Tuxedo', 'Peaches and Cream' or the old faithful 'Jubilee',

it's all sweet and delicious.

I've made this corn chowder for years and years and it's always a hit.

During corn season when we eat it fresh from the cob, I always cook a few more cobs than needed. I cut the kernels off the extra cobs, scrape the cobs with my big knife and put all that goodness into freezer bags for corn chowder later. Scraping the cobs gives you the extra starch that will add flavour and help to thicken the chowder.

• 2 good sized potatoes, peeled and cubed
• 2 large carrots, peeled and cubed
• 1 onion, chopped
• 1 stalk celery, chopped
• 5 cups water
• 1 teaspoon salt
• 1/2 lb. bacon, cut into 1/4 inch pieces or farmer sausage, crumbled
• 1 bay leaf
• handful of fresh parsley or 1 tablespoon dried parsley flakes
• seasoned pepper to taste
• 1 tablespoon Worcestershire Sauce
• few drops Tabasco Sauce
• 3 cups corn kernels
• 1 small can creamed corn
• 2 cups milk or light cream or use half cream and half milk
• flour and more milk to thicken if desired.
• chopped fresh parsley
• cheddar cheese (to sprinkle as a garnish)

1. Place potatoes, carrots, onion, celery, bay leaf, parsley and salt in large pot or small dutch oven.
2. Add 5 cups water and bring to a boil. If using farmer sausage, chop or crumble the sausage into the water and vegetables.
3. Turn to simmer and let cook until potatoes and carrots are tender.
4. While that is cooking, fry bacon until crisp and drain.
5. When vegetables are done, add corn, Worcestershire and Tabasco and seasoned pepper.
6. Taste and add more seasonings if desired. Let cook 10 minutes more.
7. Add milk or cream and heat, stirring well.
8. You can thicken the soup at this point if desired. Mix 1 tablespoon flour with 1/2 cup milk and add to soup.
9. To serve, garnish with shredded Cheddar cheese and snipped parsley