Cowgirl Salad

I don't know where salads get their names from, but this one is inspired by one I had in a restaurant, so I'll call it by the same name. You can add chicken to it, but it's a wonderful lunch served with Judy's Savory Cheddar Scones.

Ingredients: (for 2 extra large or 4 medium salads)

• 8 cups mixed greens
• 1 cup shredded red cabbage 
• 1 cup cooked edamame beans (cook 5 minutes in minimum amount of water)
• 1 cup dates, chopped
• 1 cups candied walnuts*
• 1 cup cherry tomatoes
• 1 cup feta cheese

Sweet Vinaigrette Dressing:

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon freeze dried cilantro or parsley (or fresh)
• 1 tablespoon mayonnaise
• 1/8 teaspoon cumin
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. Layer salad ingredients in a large bowl or on indivitual plates.
2. Whisk or shake all dressing ingredients together.
3. Drizzle on top or mix into salad. 

*To make candied walnuts: Place nuts in a small fry pan. Sprinkle with 2 Tablespoons brown sugar. Stir over medium heat until sugar melts and sticks to nuts. Remove to a small bowl to cool. 

Rhubarb Meringue Pie

I remember as a young girl pulling out long stocks of pink rhubarb from the garden, washing it and then asking for a little dish of sugar to dip it in.  A wonderful treat.

Rhubarb is the first fruit you can find coming up in the spring. If you have always wanted a rhubarb plant, but don't have the room in your yard, plant it in a big barrel or planter. I have had great success that way. Add lots of compost and you will have rhubarb to share.

When I only have enough dough for a single crust pie, I add a crumble or meringue topping.

There are many good pie crust recipes to choose from here on the blog. I use the one on the Tenderflake box. The nice thing with that recipe is it makes enough for a number of pies. I make the whole recipe, use what I want, divide the rest, flatten pieces into discs, wrap and freeze. When you need a pie crust all you do is thaw a disc roll it out and you are ready for another pie.

Ingredients:

• 1 unbaked pie crust
• 6 cups fresh or frozen rhubarb (if using frozen allow to sit until almost thawed)
• 1/3 cup flour
• 3/4 cup sugar
• 1/2 tsp nutmeg
• 2 eggs -separated
• 2 tbsp sugar (for meringue)
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla

Method:

1. Prepare and roll out pastry for a single crust pie.
2. In a large bowl mix sugar, flour, and nutmeg together. Separate the eggs and add the yolks to sugar mixture. Using a fork blend together and then stir in rhubarb.
3. Transfer rhubarb into the pastry shell and bake at 375º for 35-45 minutes.

Meringue:

1. Beat room temperature egg whites until they begin to get frothy. Gradually add sugar, cream of tartar and vanilla and beat until mixture is thick and glossy. Once fruit pie is cooked, pile the meringue on top of hot fruit creating peeks with the back of a spoon.
2. Return pie to oven and bake meringue until golden. About 8-10 minutes. Stay with it so it doesn't get too brown.

Tips for perfect Meringue:

1. Let egg whites stand at room temperature for 30 minutes before beating. This will allow for better volume.
2. Make sure your bowl and beaters are clean and dry.
3. Add the sugar gradually as soon as mixture begins to froth.
4. To prevent the meringue from weeping, top the pie while it is still very hot. This helps the underside of the meringue to cook at the same rate as the top of it.

More than a Basic Platz Mix

This is a follow up on the recently posted a Basic Platz mix to share ideas on how to mix a few more quick snacks. Click here for the recipe of the mix. Although buttermilk is a preferred liquid to use in these recipes, you can also use milk OR a combination of milk and yogurt or milk and sour cream.

Cherry Platz

• 3 cups basic Platz mix
• 1 egg
• 3/4 cup buttermilk
• 1/2 can cherry pie filling
• 1 cup mix and 2 - 3 Tbsp cream for crumb topping 

1. Using a fork, whisk egg, blending in the buttermilk. Continue to use fork to stir the wet into 3 cups dry mix. Keep stirring until blended.
2. Spread into 9 x 9 inch greased pan (for a lower cake you can use 9 x 13 pan)
3. Spread with cherry pie filling
4. Make crumbs, using your hand to mix and crumble on top.
5. Bake at 350 F for 35 - 40 min. (to make a large cookie sheet size Platz, double the recipe)

Coffee Cake

• 2 cups basic Platz mix
• 1 egg
• 2/3 cups buttermilk
• 1 tsp vanilla
• 1/3 cup mix, 1/3 cup brown sugar, 1 tsp cinnamon, 1 Tbsp milk for crumb topping

1. Using a fork, whisk egg, blending in the buttermilk. Continue to use fork to stir the wet into 2 cups dry mix. Keep stirring until blended.
2. Spread into greased 8 or 9 inch round pan.
3. Top with cinnamon crumbs.
4. Bake at 375 F for 30 - 35 minutes. Serve plain or with whipped cream.

Muffins

• 3 cups basic Platz mix
• 1 egg
• 1 cup buttermilk
• 1 - 1 1/2 cups berries or 1/2 can cherry pie filling
• coarse sugar, optional

1. Using a fork, whisk egg, blending in the buttermilk and vanilla. Continue to use fork to stir the wet into dry mix. Keep stirring until blended.
2. If using fruit, such as blueberries or cranberries, gently fold in the fruit and scoop into 12 lined muffin tins. (10 if you want them large) Sprinkle with coarse sugar - optional.
3. If using pie filling, fill 12 lined muffin tins half way, add a tablespoon of filling and top with another tablespoon or so of batter. ( 10 if you want them large) Sprinkle with coarse sugar - optional.
4. Bake at 375 F for 20 - 25 minutes.

Bread For The Journey

We are encouraged in the Psalms to exalt the Lord together.

During the week, while I walk I listen to praise and worship music and I listen to podcasts where God's word is proclaimed but on the weekend, I go to church with other believers to worship the Lord.

I'm glad that I can view my church messages online when I occasionally am not able to physically be with our church but something is missing when I view it alone.  

The church is the people who come together to greet one another, encourage one another, serve one another, pray with one another, love one another,  study God's word with one another, sing with one another, have communion with one another, instruct one another and even hold one another accountable.  These are things I can't do alone.  I need .... "one another".

God gave us a precious gift when he gave us the church!

May you be blessed today as you worship with one another! 

Jelly Roll

I pulled this recipe out of my mom's recipe book not that long ago
knowing it would be a hit. My husband is not a big dessert lover,
but mom knew that this was one he would enjoy.
After the first bite, we both said at the same time...
"this tastes just like being at mom's".

• 6 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla or lemon extract
• 1 1/2 cups white sugar
• 1 1/2 cups flour, sifted twice
• 1 1/4 cups jam

1. Beat together very well, eggs, baking powder, and salt until creamy yellow and thick.
2. Gradually add sugar, beating well.
3. Sift flour several times. Add sifted flour to egg mixture and gently fold together until all the flour is incorporated.
4. Line a 13"x18" baking sheet with wax paper. Lightly rub it with softened butter and then sprinkle it sparingly with flour. Pour batter into the pan.
5. Bake in 350º oven for 25-30 minutes. The cake will be light in colour and spring back when gently touched in the centre, or toothpick inserted comes out clean. Do not over bake.
6. Immediately invert onto a clean cotton tea towel that is generously sprinkled with powdered sugar. Pull off wax paper.
7. Working quickly spread jam over hot sheet cake and starting at the short end, roll hot cake using the tea towel to help roll. Some of the jam may run out the ends...not to worry.
8. Once you have it rolled up, keep the tea towel over it and 'tuck it in'. The steam from the hot cake helps to keep the cake moist as it cools.
9. As soon as the cake has cooled remove the towel and place on a serving tray. Dust with more powdered sugar.

Roasted Rhubarb Sweet Rolls

Roasting your rhubarb for sauces or fillings gives the rhubarb a wonderful texture and improves the flavour over a rhubarb sauce cooked on the stove top.

By roasting the rhubarb, the pieces retain their shape instead of turning to mush.

These sweet rolls are moist and bursting with flavour. The addition of the leftover rhubarb syrup in the glaze adds a natural pink hue and flavouring.

Roasted Rhubarb Filling

• 8 cups diced rhubarb (about 1/2 inch dice)
• 1 cup sugar

Sweet Roll Yeast Dough:

• 1 1/2 cups warm water
• 2 tablespoons active dry yeast
• 3 eggs
• 1/2 cup very soft butter
• 1 cup sweetened condensed milk
• 1 teaspoon salt
• 6 - 6 1/2 cups flour

Sprinkle for Rolled out Dough

• 1/2 cup sugar
• 1/2 cup flour

Glaze

• icing / powdered sugar enough to make a pourable glaze (about 4 cups)
• syrup from roasted rhubarb (about 1/4 cup)
• additional milk as necessary

1. Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting.  You will end up with about 4 cups.
2. Roast in a 350 F oven for about 45 minutes to one hour.  Remove from oven to cool until needed.
3. In a large mixing bowl or the bowl of your kitchen machine, place warm water and yeast and allow to proof about 10 minutes.
4. Add the eggs,  soft butter, sweetened condensed milk, and salt.  Stir in the flour until stirring becomes too difficult and then turn out onto a floured surface and add the remaining flour, 1/2 cup at a time  until it is smooth and elastic.  Alternately, use the dough hook according to your dough machine instructions.
5. Turn into a large greased bowl, turning to moisten with fat and cover with with plastic wrap and a tea towel.  Allow to rise until double in bulk, about an hour.
6. Combine the 1/2 sugar and 1/2 cup flour
7. Roll dough into a 12 X 36 inch wide rectangle and sprinkle with the flour/sugar mixture.  Using a slotted spoon, transfer rhubarb to the dough, spreading fairly evenly.
8. Roll up jelly roll style and divide into 36 rolls in three 9 X 13 parchment paper lined pans.
9. Cover with tea towels and allow to rise another hour.
10. Bake at 350 about 20 minutes, until the tops are golden brown.  Cool 10 minutes while making glaze. Drizzle with glaze and serve.  

These rolls can be frozen and then thawed at room temperature before serving.

Sour Dough Health Bread

My love for breads keeps me trying new variations and I was pleasantly surprised how easy this one was,
adapted slightly from a recipe my mom used to make. I'm not sure if one could actually classify this bread in the sour dough category, as it does not need starter, but it's the name it was passed down with.  You will notice this recipe calls for buttermilk, which I sense some people still cringe at, thinking it sounds fatty. The truth is, buttermilk has no butter in it and has the same probiotic benefits as yogurt. If you like, you can mix yogurt and low fat milk. Also, if you do not have all of the different types of grains called for, you can replace with others you have, such as rye, flax-seed or more whole wheat. Should you enjoy trying different breads, purchase some of these healthy fillers and keep them in the fridge or freezer. Even whole wheat is best kept refrigerated if you do not use it regularly. This bread rises overnight.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 cup bran
• 1/2 cup oat-bran
• 1/2 cup oatmeal
• 1/2 cup wheatgerm*
• 1/2 cup cracked wheat (or more oatmeal)
• 1 Tbsp salt
• 1 Tbsp instant yeast
• 1 Tbsp sugar
• 2 cups buttermilk
• 1 cup hot tap water
• 2 cups unbleached white flour (added next day)

Method:

1. Stir first nine dry ingredients together in a large mixing bowl.
2. Add buttermilk and hot water, stirring well. Cover with a tea towel and plastic bag, making sure there is room to rise. Let sit overnight at room temperature.
3. Next day, stir in white flour 1/2 cup at a time, kneading in the last of it by hand until dough is smooth. Use a bit more flour if necessary to get a non-sticky ball.
4. Cover and let rise 1 - 1 1/2 hours.
5. Divide in half. On floured surface or surface sprinkled with flour and oatmeal, pat out to 12 X 8 inches and roll up, jelly roll style. 
6. Place on parchment lined cookie sheet. Cut slits on top with serrated knife.  Cover and let rise 30 - 45 minutes. Optional:  just before putting in the oven, brush with egg wash** and sprinkle with oatmeal.
7. Bake at 375 F for 35 - 40 minutes. Cool on wire rack. 

* for nutritional value info and other ideas on how to incorporate wheat germ into your diet check here

**egg wash - whisk 1 egg with fork or whisk, adding in a Tbsp or two of milk or water,  until well blended.

Roasted Rhubarb Scones

These scones are so delicious and beautiful and fit for the prettiest teas and yet simple to put together for a quick coffee if you have your rhubarb roasted and ready in the refrigerator.

I usually keep a container of roasted rhubarb in our refrigerator for a week to put over vanilla yogurt, 

or to add to scones or over ice cream for dessert.

Roasted Rhubarb 

• 8 cups diced rhubarb (about 1/2 inch dice)
• 1 cup sugar

1. Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting.  You will end up with about 4 cups.
2. Roast in a 350 F oven for about 45 minutes to one hour.  Remove from oven to cool until needed.
3. Refrigerate the Roasted Rhubarb that you are not needing for scones.

Scone Dough

• 2 1/2 cups flour
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 cup buttermilk
• 1 egg

1. Preheat oven to 400 F.
2. Stir together dry ingredients in a bowl.  Cut butter into dry ingredients with a pastry blender.
3. Stir together buttermilk and egg and gently stir into flour mixture.
4. Turn out onto a floured surface and knead a few times.  Shape into a long rectangle about 1/2 inch thick.  (the exact measurement doesn't matter, as long as  you can fold the dough over twice.
5. Using a slotted spoon (leaving most of the liquid behind) place roasted rhubarb along the center 1/3 of dough.  Fold the bottom third of dough on top of rhubarb and add more roasted rhubarb on top.  Fold the top third of dough over the center, covering the roasted rhubarb.  
6. Cut into triangles and form into a circle with the sides not quite touching  on a parchment paper lined baking sheet. 
7. Bake for 15 minutes or until tops are lightly browned.
8. While still warm, drizzle with glaze.

Glaze

• 2 cups icing / powdered sugar 
• a few teaspoons of syrup from roasted rhubarb 
• additional cream to make a smooth runny glaze

1. Combine ingredients and pour over scones while they are still warm.

Rhubarb Streusel Pie

One of the best tastes of spring is rhubarb pie. Rhubarb is now ready for the pickin' in gardens everywhere, so don't miss out. I have used the same rhubarb pie recipe for ever but this year I thought I would try a streusel topping. Just for a change. You can bake the filling in a traditional double pie crust if you prefer.

Rhubarb Streusel Pie

• 1 unbaked 9 inch pie shell
• 4 cups rhubarb, cut in 1/2" lengths
• 1 1/3 cups sugar
• 1/4 cup flour
• 2 eggs, slightly beaten
• 1/2 teaspoon nutmeg

1. Combine sugar, flour and nutmeg. Add to eggs and beat. Stir in rhubarb.
2. Pour into pastry lined pie plate.

Topping:

• 1/4 cup oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup butter

1. Mix topping ingredients until crumbly. Sprinkle evenly over pie.
2. Bake at 425F for 15 minutes.
3. Reduce heat to 350F and bake about 40 minutes longer...until rhubarb is cooked and topping is brown.
   
   

Serve warm with a scoop of premium ice-cream.

Poached Tomato Eggs

This is one of my father in law's recipes.

In our early years of marriage my mother in law ran Murchies Tea Room in Victoria. Chef Vincent Parkinson was the chef and took this recipe that Dad shared with him, and served it in the restaurant. I'm sure Vince perfected the recipe with his expert culinary skills and taste, but Dad's original recipe is wonderful.

In the menu at the tea house this was called Poached Eggs Oaklane.

Ingredients:

-4 cups chopped tomatoes (I like to use beef steak tomatoes, but any will work)

-1/4 cup chopped fresh basil (or use 2 tsp dried basil)

-1/2 cup butter

-salt and pepper

-4 eggs

-toast, very crispy

Method:

In a heavy skillet, melt butter and add chopped tomatoes. Cook over medium heat until tomatoes begin to cook down. Add the basil and continue to cook until tomatoes are very soft. Turn down and simmer for 20 minutes. Add salt and pepper to taste.

Once the tomatoes are cooked down, crack eggs into the tomato basil mixture and poach to your desired likeness.
While eggs are poaching place a lid over to help set the yolk.

When the eggs are poached to your likeness, using a large flat spoon transfer onto toast.

Serve with fried potatoes, bacon or sausages.