Strudel

Have you ever made your own Strudel Pastry? It was fun sharing recipes at a recent reunion.  Today I'm sharing with you a new favorite. And the beauty of this is that it's simple and quick to make and the results are delicious. Use any kind of fruits and you have fresh strudel.

Strudel Dough

• 2 cups flour
• 1 cup butter
• 1 cup sour cream

1.  Grate butter into flour and use a pastry blender to mix ingredients together.
2. Then add your sour cream and form a ball.
3. Divide the ball into two halves and refrigerate for 30 minutes.
4. Roll out one ball into a rectangular shape 12x9 (thinking in thirds)
5. The dough should be thin enough and yet pliable enough to fold over.
6. Fill with fruit mixture.
7. Place on parchment-lined cookie sheet and bake at 400 degrees for 25 minutes.
8. Leave it cool on the parchment paper prior to transferring to a serving plate.
9. This dough is enough for 2 strudels. You can store the other ball in the fridge until needed.

Fruit Options

• sliced apricots, peaches, apples or any fruit in season
• blackberries are my favorite...you can mix and add and adjust your sugar mixture.

Sugar Mixture/Thickening

• 2 cups sugar
• 1/4 cup flour 
• 1/4 cup cornstarch
• Only use about 3/4 cup of this mixture for one strudel.

TIP use a 1/4 cup more flour or cornstarch when using berries.

1. Prepare the fruit first and you can leave the peel on when using transparent apples.
2. Prepare Sugar mixture in a bowl.
3. Sprinkle  1/4 cup sugar mixture over the center of dough.
4. Top with fruit and add 1/2 cup sugar mixture along the strip/top of fruit.
5. Fold dough over half of the fruit mixture and then fold the other half.
6. Seal pastry edges by simply dabbing your fingers with water.
7. Store extra sugar mixture in container.

I have used Anneliese's sugar mixture  which is also featured in our first book Mennonite Girls Can Cook, page 174.   Sometimes I double this mixture and keep it on hand so that whenever I want to make a quick strudel or perishky it's always ready to go.

 Icing (optional)

• 1/2 cup icing sugar
• 1 tablespoon cream
• 1/4 teaspoon almond flavor.

1. Mix ingredients together to make a smooth consistency.
2. Drizzle over strudel when cool and add a few toasted slivered almonds. 

You can garnish it with some icing and almonds or you can leave it as is.
Once again, the beauty of this dough is that you can use any fresh fruit that you have at your local market. I made one strudel with apples and one with apricots. Mix the flavors with fresh blackberries.

You always know that when the last piece is taken, it must have been really good.

Fresh Okanagan Peach Pie

It is hard to decide what is my favourite summertime pie is but without question, fresh peach pie is up there at the top.  Okanagan peaches are grown a few hours away and every summer we wait with anticipation for the first loads of peaches delivered to our local markets.  

If you have never had a fresh peach pie, try this one because nothing goes better together than peaches and cream.  It tastes like summertime! 

• 1 9 inch deep dish baked pie shell  (cooled)

Peach Filling

• about 6 ripe peaches
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water

Cream Filling

• 1 cup softened cream cheese (light or regular)
• 1/2 cup icing/powdered sugar
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 packet whipping cream stabilizer (Dr. Oetker)  or 1 tablespoon vanilla instant pudding

1. Peel peaches and put 2 peaches into a food processor to mash or mash very well with a potato masher.
2. Measure mashed peaches to make about 1 cup. (mash part of another peach if necessary)
3. Combine mashed peaches, cornstarch, sugar and water in a microwave safe bowl.  Heat until bubbly.  Alternately, stir together ingredients in a medium pot, stir over medium heat until it is thickened and beginning to simmer. 
4. Remove from heat.  Add the remaining peaches.  Set aside to come to room temperature.
5. Beat together, softened cream cheese, icing sugar and vanilla until smooth.  Add unwhipped whipping cream and whipping cream stabilizer or instant pudding and beat together with a mixer until thick and creamy.  
6. Set aside 1/2 cup cream cheese mixture for garnishing the pie. 
7. Line the bottom and sides of pie shell with the remaining cream cheese mixture.  
8. Once the peach filling has completely cooled, pour the peach filling into a strainer over a bowl to remove about 1/2 cup of excess sauce.  (Refrigerate the extra sauce to serve with scones and cream.)
9. Garnish the top of the pie by filling a piping bag with a large star tip. 
10. Refrigerate a few hours until serving time.  

Blueberry Lemon Loaf

This bread will have you thinking of coffee time, but not only that.  Serve it warm with ice cream for dessert or leave it out for breakfast. It's not very sweet, yet filled with lots of lemon and blueberry flavor. Switch it up with orange rind, if you like.

Ingredients:

• 2 cups flour
• 3/4 cup sugar
• 3 tsp baking powder
• 1/4 tsp salt
• rind (grated) from one large lemon
• 2 eggs
• 1 cup sour cream (I use 7% fat)
• 1/4 cups oil
• 1 tsp vanilla
• 2 cups blueberries. (fresh or frozen)

Method:

1. Preheat oven to 375 F. Grease or line with parchment paper, one 5x9 inch loaf pan.
2. Mix dry ingredients along with rind. 
3. In separate small bowl, mix wet ingredients and add to dry along with blueberries.
4. Stir until just combined and spread into loaf pan.
5. Bake for 60 - 70 minutes, until cake tests done with pick. Leave in pan for 10 minutes before removing.
6. If desired, drizzle with a mix of 3/4 cup icing (confectioners) sugar and juice of about 1/2 lemon. 

Peaches & Cream Parfait

Sunflowers, corn and fresh peaches...the delights of the season.  We have been enjoying peaches for breakfast almost daily, in a parfait with yogurt and granola. But here's a recipe for a dessert parfait, done up in wee mason jars and perfect for your next gathering on the patio.

Crumbs:

• 1 cup ginger-snap cookie crumbs
• 4 tablespoons melted butter

Cream Filling:

•  1 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 4 oz. / 125 ml cream cheese
• 1/2 cup icing sugar (confectioners sugar)

Topping:

• 4 peaches (Fruit Fresh or lemon juice, optional)
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon peach or apricot brandy  

1.  Prepare a simple syrup for the peaches by combining the brown sugar and water in a small saucepan.  Bring to a boil. Remove from heat and cool.  Stir in brandy.  Soak peaches in boiling water for about 10 seconds.  Transfer to a bowl of ice-water for a few moments.  Peel and slice the peaches, tossing with a little 'fruit fresh' or lemon juice if desired (to prevent browning).  Mix syrup and peaches and refrigerate for several hours.
2. To prepare the base, combine cookie crumbs and butter.  Pack crumbs into the bottom of 10 parfait glasses (or 10 x 125 ml. mason jars).
3. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.  Carefully add cream layer to the parfait glasses.  Refrigerate.
4. Just before serving, top each parfait with marinated peach slices.  Drizzle with a spoonful of syrup.  Garnish with lemon balm or mint sprig. 

Serves 10.

Bread for the Journey

“Blessed Be Your name
When I’m found in the desert place
Though I walk through the wilderness
Blessed Be Your name…”
~ Matt Redman ~

Psalm 34:19 ~
Many are the afflictions of the righteous; but the Lord delivers him out of them all.
Isaiah 43:1-3
But now, this is what the Lord says-
he who created you, O Jacob, he who formed you, O Israel;
“Fear not, for I have redeemed you;
I have summoned you by name; you are mine.
When you pass through the waters, I will be with you;
and when you pass through the rivers, they will not sweep over you.
When you walk through the fire, you will not be burned; the flames will not set you ablaze.
For I am the Lord, your God, the Holy One of Israel, your Savior….”

Isaiah 43:18-19~
Forget the former things; do not dwell on the past.
See, I am doing a new thing!
Now it springs up; do you not perceive it?
I am making a way in the desert and streams in the wasteland.

God promises to bring us through the wilderness. He does not abandon us. We can cling to these next great promises for our future…

Isaiah 35: 9,10 ~
But only the redeemed will walk there,
and the ransomed of the Lord will return.
They will enter Zion with singing;
everlasting joy will crown their heads.
Gladness and joy will overtake them,
and sorrow and sighing will flee away.

Romans 15: 4~
For everything that was written in the past was written to teach us, so that through endurance and the encouragement of the Scriptures we might have hope. 

My hope is that these verses encourage you to know that in the midst of our wilderness times, our times in the desert, and in times of affliction (which are inevitable here on this earth), we have the promise that sustains us and lets us say “blessed be the Lord”.  Since Jesus has gone before us on this wilderness road and He promises to bring us through our wilderness to a future with Him we can bear the hardships on the road. We have a future with Him without “sorrow and sighing.” 
 
Romans 15:13 ~
May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit.
Blessed be His Name!

Hamburger and Hot Dog Buns

We are celebrating British Columbia Day in our part of the world.

There will be BBQ's and pool parties and lots of camping to celebrate.

I wanted to feature a recipe that Anneliese posted some time ago.

Anneliese's french bread recipe is so versatile, that I go to often when I am in a hurry and need french bread or buns in a few hours.  It stirs up so quickly, there is no need to have buns on your grocery list for the BBQ.

You can make hotdog buns with all white flour as her recipe is and the hot dog buns in the picture are  .. or you can swap in some multgrain as I have for you today in the hamburger buns.  We love these buns and the great thing is that you can make them bigger or smaller as like to match your meat.

• 2 tablespoons instant  yeast
• 2 1/2  cups mulitgrain flour
• 2 tablespoons oil
• 2 tablespoons white sugar
• 2 teaspoons salt
• 2 cups hot tap water
• 2  cups white flour
• 1 egg and 2 tablespoons milk beaten lightly

1. Combine the yeast and the multigrain flour in a large bowl.
2. Add the oil, sugar and salt.
3. Stir in the water and then the white flour.  You can use your dough mixer or just use your hands to work in the flour.  Knead it lightly and then cover in a bowl and let sit for 30 minutes.
4. For Hamburger Buns . ..Squeeze off large buns onto two cookie sheets.
5. Cover with parchment paper and press down with another cookie sheet to flatten them.
6. Let rise with the parchment paper on for about 30 - 45 minutes.
7. Cut a X in each bun with a sharp knife. . just cutting the skin and brush with the egg mixture.
8. For Hot Dog buns. . .Roll the dough to one inch thick  .. five inches wide.  Cut into three inch wide strips along the length of the dough.  If you make half the dough into hot dog buns you will have a dozen hot dog buns. Roll each strip to hot dog bun shape ..and set about an inch apart on a cookie sheet.  Just before baking brush with the egg mixture.
9. 
   
   Bake in a 400 F oven for about 12 - 15 minutes or until golden brown.

Makes close to 2 dozen buns.

Ice Cream Dessert

This is a very simple dessert to make with very little fuss for a birthday or any other special occasion. I made it for my son's birthday party and everyone loved it. The pan came home empty.

• 24 vanilla ice cream sandwiches
• 3/4 litre of whipping cream, whipped and sweetened
• Chocolate shavings

1. In a 9 x 13 x 2 inch pan, layer 12 ice cream bars, then a layer of whipped cream, another layer of 12 ice cream bars and another layer of whipped cream.
2. Sprinkle top with bits of chocolate shavings.
3. Place in freezer and allow to freeze for a few hours, till the whipped cream is frozen. Keep frozen until time to serve it.
4. Perfect dessert for a hot day:)

Pauline's Potato Salad

This is my mom by love Pauline. If I could. . .and if it were kind. . I'd rent her out for potato salad making lessons. . .but I can't and it wouldn't be nice. . and so at long last. . .here is her not so secret recipe. I have been told by my own sons. . ."Grandma's potato Salad is the best". They are quite correct. When we have family gatherings. . .she is more often than not given the task of the potato salad. I recently invited her over. I had the potatoes and eggs cooked and she put it together while I did the photo shoot. Please give our guest blogger Pauline a warm welcome.

Pauline's Potato Salad (serves 8 - 10)

• 10 medium fresh white potatoes
• 8 brown farm fresh eggs. . .(use brown. . .you can see if you have any egg shell left on the egg)
• 1 1/2 cup Miracle Whip
• 3/4 cup Sour cream
• handful of chopped chives
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. The day ahead. . .boil your potatoes in a pot with a few teaspoons of salt. Leave the skins on. . .this is important. Boil for about 20 minutes and then test with a knife to see if they are done. ..if not. . leave a few more minutes. Drain. . and then cool for about 1/2 hour. Once cool enough to handle. . . use a sharp knife to grab a edge of peel and peel all the potatoes. Do not chill first. . .peel them while still warm. Refrigerate until chilled.
2. Put the eggs in a large enough pot to cover the eggs with water. Bring to a boil. . .put on the lid. . remove from heat. . and set the timer for 20 minutes. Drain the eggs. . and allow to cool. Once cooled. . take each egg. . set it on a cutting board and run through with a large sharp chef's knife. . .Scoop out the eggs and set aside. ( week old eggs can just be peeled)
3. Now. . .using a sharp paring knife. . and a chef knife. . set each chilled potato on a cutting board slice it in half. . .then with the paring knife. . cut each potato length wise into 1/3 inch strips. .and then cube by cutting in the opposite direction.
4. The uniform cubes of potatoes makes this salad so enjoyable. When the potatoes are cut by me in a hurry .. and not uniformed.. . my boys know I made it. . . .and the praise is scarce.
5. Chop the eggs into the bowl .. .(good news. . this doesn't need to be uniform cut)
6. Add the chopped chives to the bowl.
7. In a medium bowl. .combine the Miracle Whip Salad Dressing and the Sour cream. . with the salt and pepper. Pour half of it over the salad. . and stir all together. . .add a little more dressing at a time. You may need more or less depending on the size of your potatoes.
8. Chill until ready to serve.

Apple Walnut Crisp

Apple Walnut Crisp

Ingredient:

• 1 cup brown sugar
• 1-1/4 cups rolled oats
• 1 cup all purpose flour
• 1/2 cup melted butter
• 1/3 cup chopped walnuts
• 3 cups apples - peeled, cored, then sliced or chopped
• 1/3 cup white sugar
• 2 teaspoons cinnamon

Method:

1. Preheat oven to 350 degrees
2. Lightly grease an 8 inch square pan.
3. Combine brown sugar, oats, flour, nuts, and butter in large bowl.
4. Place half of this crumb mixture into pan and press down. 
5. Cover this layer evenly with apples. 
6. Sprinkle the apples with the white sugar and cinnamon. 
7. Top with remaining crumb mixture.
8. Bake in preheated oven for 40-45 minutes or until golden brown.

Serve with whipped cream or ice cream and enjoy!

Twice Baked Potatoes

This side dish may seem a little fussy, but it is a great way to do potatoes for company ahead of time. You can prepare them and have them ready to pop in the oven 20 minutes before a meal. I like it when you have nothing to do at the end. This recipe, with some minor changes, was submitted by Kimberly F. to our church cookbook. It's one that I have found works well.

Ingredients:

• 8 large potatoes, baked
• 1/4 cup butter
• 1/4 cup sour cream
• 1 - 1/2 cups cheddar cheese. grated
• 1/2 cup milk, approx
• 1/2 teaspoons onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup chopped green onions

Method:

1. When potatoes are cool enough to handle, cut a thin lid from top of each.
2. Scoop out pulp, leaving 1/4 inch or so in the shell, so it doesn't tear.
3. Combine pulp with remaining ingredients, mashing to desired consistency.
4. Scoop mashed potato mixture back into skins. Arrange on baking sheet.
5. Refrigerate until half hour before the meal. 
6. Bake at 350º F about 20 - 25 minutes, until tops are golden.