Perishky

Our extended family is still blessed to have someone who regularly supplies us with these tasty little “pies-in-a-pocket.” I consider it another one of those “labor of love” recipes, and have gladly pretended that I could never make them, but I’m beginning to think that one day I may change my mind, because they will remind me of the most beautiful woman in my life . . . my Mom. The funny thing is that she will never just make enough for the family gathering, but enough so that grandkids can take home “the leftovers.” One thing she keeps saying is, not to put them in a sealed container (except for in the freezer), because they will get soft.
Since I had my hands free for most of the observation, I was able to get lots of pictures, and now have a hard time choosing what is necessary for explanatory’s sake and what is merely “ornamental.” If this gets too long to print, be sure to "unclick" images for printing.

Ingredients:

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening or lard 
• 1/2 cup margarine or butter
• 1 egg, beaten
• 1 cup milk

Filling: 

• 6 cups blueberries or finely chopped fruit such as plums, apples and/or rhubarb.
• 1 1/2 cups sugar mixed with ¼ c flour and ¼ c cornstarch if using apples ( 1/4 cup more flour or cornstarch if using berries or very juice fruit)

Method:

1. Cut lard and butter into dry ingredients with pastry blender.
2. Add combined beaten egg and liquids. Stir with fork until everything is moist. If dough is too moist, sprinkle with a handful of flour and knead gently (or turn, up and over to mix in dry crumbs from the bottom, using a firm spatula) until dough holds together nicely.
3. Refrigerate overnight or a few hours.
4. Divide dough in half and roll out to a square ( 16" x 16") for 12 - 16 patches or a rectangle (approx 12” x 18”) for 4 - 41/2" strips.  

5. Sprinkle about 1 tsp of sugar mixture in the center of each square, top with fruit and another 1 - 2 teaspoons of sugar mixture on top of fruit. Brush edges of pastry with water.

6. Fold up corners and pinch edges very well.
7. Place on parchment paper lined cookie sheets, not too close together.
8. Bake at 400° F about 20 - 30 minutes or until golden brown and juices run out. (you can freeze the unbaked Perishky and bake later; bake frozen Perishky a little longer)

Tips: 

Use your darkest baking sheets for nice browning. 

Frozen Perishky will not open as quickly. The ones that ran out are likely the ones that I pinched,  but no worries . . . parchment paper allows for easy clean up and the Perishky will be just fine! In fact, I like seeing what kind of fruit to expect.

Peaches and Cream Layer Cake

We have been enjoying fresh  peaches every-which-way for the past while, and soon peach season will be over for the year.  This peaches-and-cream birthday cake was a big hit at our place, so I'll share the recipe with you.  I used a boxed-cake mix with a few additions to make it 'extraordinary'.

Cake:

• 1 white boxed cake mix (Better Crocker Super Moist)
• 3/4 cup peach yogurt
• 1/2 cup milk
• 3 eggs
• 1/3 cup melted butter 

1. Line two 9-inch round pans with parchment paper.
2. Place cake mix and all other ingredients in a mixing bowl.  Beat on medium speed until smooth.
3. Spread batter evenly in prepared pans.
4. Bake at 350°F for 25 minutes or until toothpick inserted in centre comes out clean. 
5. Cool for about 10 minutes before removing from pan.

Filling:

• 1 package (8 ounces) cream cheese, softened
• 2/3 cup icing sugar
• 1 teaspoon vanilla extract
•  2 cups heavy whipping cream

1. Beat the cream cheese, icing sugar and vanilla until smooth. 
2. Gradually add the cream, whipping until thick. (If you do not have a heavy-duty mixer, you may have to whip the cream separately and then fold into whipped cream cheese mixture.)

 Glaze for Peaches:

• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons peach or orange jello  

1. Combine water, sugar and cornstarch in a small bowl, using whisk to stir until smooth.
2. Microwave on High until boiling and thickened, stirring once in between. 
3. Stir in jello (adds colour and flavour) and cool to lukewarm before using. 

Assembling Cake:

• 2 cake layers
• cream filling
• glaze
• 3 large peaches

1. Place one cake layer on cake plate.
2. Peel and chop one peach. Fold into about 1 1/2 cups of the whipped topping. Spread over bottom cake layer.
3. Place second cake on top.
4. Spread with a generous layer of whipped topping, reserving some to pipe around edge.
5. Peel and slice two peaches.  Coat peach slices with glaze and arrange on top of cake.
6. Pipe whipped topping around the edge.

Plum Cake

Our plum tree decided to go on a sabbatical this year, but when I saw the plums at the fruit stand yesterday, I had to get some for this cake I hadn't made for along time. If I remember correctly, I got the recipe from a small, digest sized, magazine that came free to our house years ago. I think it was called Homemakers.

topping:

• 1/2 cup brown sugar
• 4 tablespoons flour
• 1 tsp cinnamon
• 1/4 c butter 

cake:

• ¾ cup sugar
• ½ cup butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cup flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• about 8 Italian plums, quartered or cut in half

glaze:

• ¾ cup icing sugar
• 1 tablespoon milk
• ½ teaspoon almond extract

Method:

1. In small bowl, stir together sugar, flour and cinnamon for topping. With pastry blender cut in butter until mixture is crumbly. Set aside.
2. In large bowl, beat sugar and butter until fluffy. 
3. Beat in eggs, one at a time and vanilla. 
4. Add combined dry ingredients alternately with milk. 
5. Spread batter into greased and floured 10 inch spring-form pan. 
6. Arrange plums, cut side up, on top of batter.
7. Sprinkle evenly with topping.
8. Bake at 350° F. about 50 min, until toothpick inserted in center comes out clean.
9.  Let cool in pan for 10 minutes. Remove rim of pan. 
10. Mix glaze and drizzle over cake.

(If you line the greased pan with wax paper and grease again, you can slide the cake onto a serving plate. Otherwise just leave the cake on the plate of the baking pan and place that on a serving plate once it’s cooled.)

Chocolate Wafer Log

Here's a quick chocolate lovers dessert for a warm sunny evening. Here's a recipe that is simple, delicious, and only takes a few minutes to assemble. Just in time for you to plan that last quick dessert for our long Labor Day Weekend. The chocolate lovers in your family will be coming back for more.

• 1 box of chocolate wafers/200 grams
• 2 cups whipping cream
• 1/3 cup sugar
• 1 pkg cream stabilizer
• 1 teaspoon vanilla

Stack your cookies into piles.

1. Whip the cream till stiff, adding sugar, vanilla, and stabilizer. I always add "Whip It" by Dr. Oetker, cream stabilizer, to the whipping cream which prevents the cream from separating.
2. Spread each chocolate wafer with a teaspoon of whipped cream. (or be a bit more generous)
3. Stack in groups of six.
4. Place stacks end to end on plastic wrap to form a roll, pressing together lightly.
5. Wrap and refrigerate four hours.
   
6. Frost top and sides with remaining whipped topping just before serving.
7. Garnish with a few chocolate curls.
8. Cut into diagonal slices to serve.
9. Makes up to 10 servings.

Make yourself a fresh cup of coffee and enjoy a dessert on your patio.

Bread For The Journey

I love things fluffy and soft ... and things that are not relegated to straight lines. 

I snapped this photo up country this summer. It was a plant growing in the lot next to my brother's yard. It looked like a dandelion but I have never seen a dandelion seed ball on a tall over 4 foot stem!  I'm not sure what the plant is, maybe Orange Hawkweed?

There is incredible potential in that fluff ball.  At the right time when the wind blows the seed will let go and will be carried far and wide, taking root where ever each seed eventually lands. 

I was thinking how our words are like those seeds.  We hold them in our heads, until the right wind blows and the word-seeds are let go and we have no idea how far and wide they will be carried. 

Sadly, the above flower is considered a weed, and so our words are often the same.  

Blown out of our mouths by an emotional wind, they can be hurtful words, or angry words  

taking root in someone's 'back yard'.   

They may be useless, vain words that have no good purpose

 and add to the clutter in someone's mind. 

  Or they can be provocative words that cause repercussions in the emotional reactions they trigger. 

They may even root deep causing bitterness and unforgiveness

 to be an invasive 'weed' growing in someone's consciousness. 

Weeds need no tending ... they are unstoppable in their distribution and grow readily, 

even in rocky soil. 

But ..  we can also choose to release good word-seeds.  

Words that are gentle and healing. 

Words that encourage and add beauty to someone's heart garden. 

Words that are thought provoking and enriching to someone's mind.

 Words that brings smiles, words that bring the joy of laughter. 

Words that comfort and words that edify or  add meaning to someone's life.  

Words that pacify and mediate, words that bring peace.  

As we hold the 'fluff ball of word-seeds' in our minds  ...  

let us stop

 before we blow the seeds out  of our mouths
 - and consider ... 

 will they be weed-seeds?   or will they be garden-worthy seeds?
will they hurt? or will they heal?

Will they honor the Lord?  or will they be used by the enemy? 

  The words of the wise are like goads,

 and the words of scholars are like well-driven nails, 

given by one Shepherd. 

Ecclesiastes 12:11 

  Let the words of my mouth and the meditation of my heart be acceptable in Your sight, 

O LORD, my strength and my Redeemer. 

Psalm 19:14

Manhattan Style Clam Chowder

I can make soup at least twice a week and no one would complain. My family likes the left overs for lunch, a bowl after school before supper or an evening snack. Soup is warm, comforting and good enough for company too.

• 1/2 lb of bacon, diced
• 1 cup onion, diced
  
• 2 carrots, thinly sliced
• 1/2 cup of celery with leaves, thinly sliced
• 1 clove garlic, minced
  
• 1 tablespoon fresh parsley, or 1 teaspoon dried
• 1 large can (28 ounces) tomatoes,
  
• Salt and Pepper to taste
  
• 1 bay leaf
• 1 tsp. dried thyme
• 3 medium potatoes, diced
• 2 cans (6 to 7 oz each) minced clams with juice
• 2 bottles (8oz) clam juice

1. Brown the diced bacon, drain the fat.
2. Add onion, celery and saute until softened.
3. Add all the remaining ingredients and cook until the potatoes are fork tender.
4. Serve with some crusty bread.
5. This soup taste even better the next day.
   

Sweet and Sour Meatballs for a Crowd

When we meet with our care/community group we often begin with an organized pot luck dinner. Recently, as I pulled out the roaster full of meatballs, I thought I'd share this as an example of a recipe that is easy to multiply to serve a large group. One person brought a slow cooker full of rice, others brought salad, buns and dessert.

Meatball Ingredients for about 120 - 130 meatballs

• 3 pounds fresh lean ground beef
• 2 cups bread crumbs
• 2 eggs
• 4 tablespoons ketchup
• 1/2 cup milk or water
• 2 teaspoons fine dried onion flakes
• 2 1/2 teaspoons salt
• pepper
• 1/2 cup Parmesan cheese
• 2 tablespoons oregano

1. In a large bowl mix all ingredients well by hand. If you find it dry, you can add some more milk or water. 
2. Shape into 1 inch meatballs. You can use a mini scoop. 
3. Bake on foil or parchment paper lined cookie sheets for 15 minutes at 400° F. If you've made them a bit larger, bake 20 minutes. 
4. If making ahead, cool and freeze according to the meals you have planned.

Sauce:

• 4 small cans (14 oz / 398 ml) pineapple tidbits
• 3 cups pineapple juice
• 1 1/2 cups ketchup
• 1 cup brown sugar
• 1 cup vinegar
•  2/3 cups soy sauce
• 3 teaspoons dry mustard
• 2/3 cups flour
• 2 cups water

1. Drain pineapple tidbits, reserving the juice. Add enough water to juice to make 3 cups. Set aside.
2. Place meatballs and drained pineapples into large roaster.
3. In a medium bowl, combine the ketchup, sugar, vinegar, soy sauce, mustard and juice. In a container with a lid, shake to blend flour and 2 cups water before adding to the sauce.
4. Pour sauce over top of meatballs and bake, covered, for about 1 1/2 - 2 hours at 325° F. until it has cooked and sauce is thickened. If you need more liquid, add another cup of water. You can transfer the cooked meatballs and sauce to a large slow cooker to keep warm. You can also put it all in all slow cooker on high for several hours, until it bubbles and then turn to low setting. Serves 16 -18

For a small family size recipe check here  (you'll have to scroll down a bit) 

Snickerdoodles

These cookies take me back to my growing up years. My sister Rhoda came home from school one day with a new recipe from her Home Economics cooking class. Snickerdoodles soon became a house hold favourite.

• 1 cup butter, room temperature
• 2 cups white sugar
• 2 eggs
• 1 teaspoons vanilla
• 3 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar

Sugar coating:

• 4 tablespoons white sugar
• 2 teaspoons cinnamon

1. Cream together butter, sugar, eggs and vanilla until creamy.
2. Add all dry ingredients and beat until incorporated.
3. Stir together sugar coating in a small bowl.
4. Roll cookies into 1 1/2" balls and then roll in the sugar coating covering all sides.
5. Bake at 375º for 8 minutes. Do not over bake.
6. Allow to cool on pan for 1-2 minutes before removing to cooling rake. 

These cookies freeze well. 

Yields approximately 2 1/2 dozen.

Apple Crisp Muffin Cups

These apple crisp muffins are a nice treat when you need a 'picker upper', they go great with a cup of coffee. They freeze well and are quick to thaw for that work or after school snack, dessert, or even breakfast. Enjoy them plain or top with caramel sauce and a dollop of whipped cream if you want to serve them for dessert. In any case they are a neat little hand held mouthful or two of goodness.
This is a large recipe. Handy for extra in the freezer.

Apple filling:

• 6 medium/large McIntosh apples, peeled, cored and cut in small chunks
• 2 tablespoons sugar
• 1/4 cup water
• 3/4 teaspoon cinnamon

1. In a medium sized saucepan mix ingredients together and cook just until apples turn tender,  3-5 minutes. Set aside.

Muffin cups:

• 2 cups oats, I used old fashioned oats
• 2 cups flour
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 1/2 cups cold butter, cut in cubes

1. Whisk together oats, flour, brown sugar, and cinnamon.
2. Add butter cubes and using pastry blender cut butter into dry ingredients until it looks like coarse crumbs.
3. Place heaping tablespoons of crumbs in each mini muffin cup, press into bottom and up the sizes to the top. I used mini muffin pans.
4. Spoon 2 teaspoons apple filling into each muffin cup
5. Bake in a 350º oven for 25 minutes, allow to cool in pan then remove carefully and serve. Place remaining muffin cups in a tightly covered container and freeze.
6. Yield: 48 mini muffin cups

Baked Rhubarb (Bread) Pudding

This recipe began with one in the Mennonite Treasury of Recipes (p 117), evolving into a delicious dessert once I cut the liquids in half. If you have bread (a few days old), eggs, milk and sugar in the house you have all you need to make bread pudding. If you don't have rhubarb, try chopped apples, pears or raisins. This recipe serves 5 - 6

Ingredients:

• 3 cups bread cubes (2-3 days old) I use Texas style thick sliced 60% WW bread
• 2 cups rhubarb, chopped 
• 2 eggs
• 2/3 cups sugar
• 1/2 tsp cinnamon
• 3/4 cups milk (whole milk or part cream is good)
• 1 tsp vanilla
• 1/4 tsp salt
• 1 Tbsp butter
• 2 Tbsp brown sugar for topping (optional)

Method:

1. Prepare a medium pie dish size pan by greasing with butter.
2. Wash, trim and chop rhubarb. Place in a bowl.
3. Trim a thin crust off white or part whole wheat bread, cube and add to rhubarb.
4. In a separate small bowl, beat eggs, add in the sugar, cinnamon, milk, vanilla and salt.
5. Pour over bread and fruit. Toss lightly to cover.
6. Allow to sit for about 1/2 hour for bread to absorb the liquids, tossing in-between. Preheat oven to 350 F.
7. Pour into prepared dish. Dot with butter. Cover lightly with aluminum foil and bake 20 minutes. Uncover and bake another 40 - 50 minutes. Sprinkle with brown sugar for final 5 - 10 minutes of baking.  Done when you can pull it apart with a fork and there is no liquid.
8. Allow to cool for about 30 - 60 minutes. Serve warm with ice cream or room temperature with warm vanilla custard.

Simple Vanilla Custard: 

• 1 cup milk, divided
• 1 Tbsp sugar
• 1 Tbsp flour
• 1 egg yolk
• 1 tsp vanilla extract OR 1/4 tsp vanilla powder

In a small saucepan, bring 3/4 cup milk to boil. Meanwhile, in a small bowl, whisk sugar, flour, 1/4 cup milk, egg yolk and vanilla until blended. Whisk into milk in saucepan just as it comes to boil and continue stirring until it bubbles. Serve warm. Can be re-heated.