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.

Tacos

When I was dating my husband, his Mom would often have some of the young people from church over and she would make homemade tacos. They were a favorite then and have been one of the most requested meals from our girls and their friends while growing up. We all gathered in the kitchen and would each be given a few items to chop or grate. Have you ever heard of putting mashed potatoes, peas, and dill pickles in tacos? Well we do and it is tasty! Weird, but tasty! Try it, I think you will agree!

TACO SHELLS

• 1 cup white flour
• 1/2 cup corn meal
• 1 1/2 cups water
• 1 egg
• 1 teaspoon salt

Whisk ingredients together until you get a smooth runny batter.
STEP ONE-dry frySpray a non stick fry pan with a small amount of PAM
Heat on medium heat until pan is hot. Place about 1/2 cup of batter into the middle of the pan and with the back of a spoon swirl batter into a very thin circle. Allow to set and then flip to dry fry the other side. Place on cooling rack and continue until all the batter is used up. You will have about 6-8 shells. You can use these shells now or for added flavor and slight crispness deep fry in canola oil. They don't freeze well.
STEP TWO-deep fry (optional)Using a deep sided fry pan add about 2 inches of oil to the pan and heat on med-high. You want the oil to be hot enough that when you drop the shell in it sizzles. (not too hot or they get too crispy) I usually just dip the corner of one shell into oil to check it out.
When oil is hot enough drop shells in one at a time , let fry for about 20 seconds and then flip with a spoon and fork and fry about 20 more seconds. They should not get too crispy as you want to be able to roll them after filling. After deep frying each shell place on a cookie sheet lined with paper towel to absorb excess grease. Continue until you have all the shells fried. Once fried they are best eaten right aways. I keep them in a warm oven.
Before I make the shells I usually cut up all the fillings. Put each item in a serving dish ready for everyone to fill their own shells.

FILLINGS

• 1 pound ground beef -fry and salt/pepper to taste(or add a package of taco seasoning)
• 2 cups of mashed potatoes - I add a bit of milk and butter to make them creamy
• 1 cup cooked peas
• diced tomatoes
• diced dill pickles
• shredded lettuce
• finely chopped onion
• grated cheddar cheese
• taco sauce - My in-laws always went to the States and bought La Victoria taco sauce at Fred Meyers. We haven't changed a thing. We still pick up a good supply for us and our married kids. There is just something about an original flavor. You can use any taco sauce of salsa.
  Get creative and add what you like. (sour cream, guacamole, black olives, celery re fried beans)
  You might think us weird, but we also have a tradition that we only drink Good Host Iced Tea with this meal....with lots of ice of course.
  AND our tradition for dessert, home made Chocolate Cake with Seven Minute Frosting. I will post that another time.

Bread for the Journey

Whenever I am outside in God`s nature I see his marvelous hand in the beauty surrounding us. The following hymn touched a chord in my heart, of quiet rest near to the heart of God.
Where are you finding that quiet rest?

Near to the Heart of God

1. There is a place of quiet rest,
   Near to the heart of God;
   A place where sin cannot molest,
   Near to the heart of God.
   • Refrain:
     O Jesus, blest Redeemer,
     Sent from the heart of God;
     Hold us, who wait before Thee,
     Near to the heart of God.
2. There is a place of comfort sweet,
   Near to the heart of God;
   A place where we our Savior meet,
   Near to the heart of God.
3. There is a place of full release,
   Near to the heart of God;
   A place where all is joy and peace,
   Near to the heart of God.
4. Cleland B. McAfee

Canned Peaches

For those who might still want to do a little canning, peaches are probably the favorite one to do. They make a quick dessert and a nice addition to many recipes.

The basic supplies you need include:

• 12 quart sized canning jars,
• new snap lids to fit jar size (screw bands can be re-used)
• a water bath canner
• tongs (jar lifter) or good  rubber gloves

I’ve also recycled good quality spaghetti sauce jars with their lids. (use once, they do re-seal) The canner has a metal rack that fits into the bottom so that the jars sit a bit elevated from the direct heat. Wash and rinse jars well. Use heat dry cycle in dishwasher. Cover snap lids or rubber lids with water in small pot and bring to boil. Keep hot.

Ingredients:

• 20 pounds freestone or semi-freestone peaches
• 5 cups sugar
• 12 cups water

Method:

1. Prepare syrup in a large pot by heating sugar and water until sugar is dissolved. Keep hot.
2. Bring about 8 inches of water to a boil in canner and keep hot.
3. Scald peaches (pour boiling water over them, soak about 1 min. and drain).
4. Cut in halves or quarters, peel and remove pits. Pack into sterilized jars, smooth side to the outside. Cover with hot syrup to within 1/2 inch from the top.
5.  Center snap lid on clean jar rim and apply screw band just until fingertip tight.
6. Place jars in canner. When water comes to a second boil, continue processing (boiling) for 20 minutes.
7. Remove from canner using tongs or rubber gloves, and place on a towel or large cutting board, away from drafts. This recipe makes about 12 quarts.

Do not push down on the lids. You will hear popping as the lids seal and will be able to tell by a more inverted look on the lid. Refrigerate any jars that don’t seal.

Apple Cinnamon Streusel Muffins

I found this recipe in the cookbook "Our Favorite Recipes", put out by the Winnipeg Mennonite Elementary school. It was submitted by Monika Sawatsky. When I told her that I was posting the recipe, she said that it is her families favorite and I would have to agree. It is one of our favorites as well. Imagine waking up to the aroma of freshly baked apples and cinnamon with a faint scent of freshly brewed coffee in the air, birds singing in the distance. Sounds so enticing doesn't it. Well you can create this kind of morning for your family or guests. Come on join me, put the coffee on and let's get baking!

• 1 1/2 cups flour (I use half whole wheat)
• 3/4 cup sugar (I decrease it to a 1/2 cup)
• 1 Tbsp. baking powder
• 1 tsp. salt (do not double if you double the recipe)
• 3/4 cup butter
• 1 1/2 cups chopped apples (2 medium)
• 2 cups raisin bran
• 3 tsp. cinnamon, divided
• 2 eggs
• 1 cup milk
• 2 Tbsp. sugar

1. Sift together flour, sugar, baking powder and salt.
2. Cut in butter with pastry cutter until mixture resembles coarse meal. Reserve 1/2 cup for topping.
3. Add chopped apple ( I leave the skin on), cereal and 1 1/2 tsp. cinnamon. Mix well.
4. Combine eggs and milk
5. Add to apple mixture
6. Stir lightly, just until moist. Batter will be lumpy.
7. Fill 12 greased muffin tins.
8. Blend reserved crumbs with remaining cinnamon and 2 tbsp. sugar.
9. Sprinkle over muffins.
10. Bake at 400 for 18-20 minutes or until toothpick comes out clean.