Pear or Apple Bran Muffins

I've made these muffins several times in the past while.

They are adaptable to what you have handy. Try adding fresh or frozen blueberries or a finely chopped nectarine in place of the apples or pears and dates or dried blueberries instead of the raisins.

 There's lots of bran in them and stored in the fridge or freezer, they stay moist and delicious.

• 1 cup flour
• 1 1/2 cups natural wheat bran (not the cereal)
• 1/2 teaspoon baking powder,
• 1/2 teaspoon salt, 
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1 beaten egg

1 cup brown sugar

3 tablespoons molasses

1 cup buttermilk

1/3 cup melted butter

1 pear or apple, peeled and chopped into small pieces

1/2- 3/4 cup raisins or Craisins (dried cranberries)

1/2 cup chopped pecans (opt.)

1. Preheat oven to 375 º F.
2. Combine all dry ingredients in a bowl.  Set aside.
3. Combine all wet ingredients in another bowl, mixing well with a mixer. 
4. With a spatula, stir dry ingredients into wet mixture being careful to not over mix.
5. Fold in pear, raisins and pecans.
6. Spoon into lightly oiled muffin cups- about 2/3 full.
7. Bake at 375 º F for 15 minutes or until a toothpick inserted into a muffin comes out clean.
8. Makes 1  1/2 dozen medium sized muffins.

Note: I always loosen the muffins and tip them sideways in the pan as soon as they come out of the oven. This keeps them from sweating as they cool.

You'll want to try one hot out of the pan with a pat of butter!

Pumpkin Scones

When I asked the question, what should I bake, my daughter said anything with pumpkin so that is what has been happening. We don't seem to tire of pumpkin around here. There are so many ways to enjoy it, pumpkin pie, loaf, cookies, muffins, and scones of course.
What do you make with pumpkin?

• 2 cups flour
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 6 tablespoons cold butter, cubed
• 1/2 cup pumpkin puree
• 3 tablespoons buttermilk
• 1 egg

1. Whisk together dry ingredients in a bowl.
2. Using a pastry blender or food processor if using, cut in butter cubes until crumbly.
3. In separate bowl whisk together pumpkin puree, buttermilk, and egg.
4. Add to flour mixture and stir just until combined and comes together in a ball.
5. Turn dough onto a floured surface, shape into a circle approximately 1" thick.
6. Cut dough in half, then in quarters and then into eighths so you end up with 8 triangle shapes.
7. Place on parchment lined baking pan, bake in a 425º oven for 15 minutes, until a light golden brown.
8. Cool on cooling rack.

Glaze:

• 1 1/4 cups icing sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• Pinch nutmeg
• Toasted pecan pieces

1. Whisk together first five ingredients and drizzle over still slightly warm scones.
2. Sprinkle toasted pecan pieces on top.

Applesauce Muffins

This year we had a great apple yield on our one apple tree. We made a big pot of applesauce and now I have to come up recipes that use applesauce. This applesauce muffin recipe was a good addition.
Back in 2012, this September 13th happened to be my parents 69th wedding anniversary. I'm thanking God for his faithfulness to them all these years! My parents are both with the Lord today.

Applesauce Muffins

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 1 egg, beaten
• 1 cup applesauce
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 1-1/4 cup oatmeal
• 1/2 cup milk

Topping:

• 1/2 cup butter
• 3/4 cup all purpose flour
• 3/4 cup quick cooking oats, dry
• 1/2 cup brown sugar, packed
• 2 teaspoons ground cinnamon

Directions:

1. Heat oven to 350 degrees.
2. Combine all the topping ingredients in a medium bowl and use a pastry cutter to cut the butter into the ingredients until it's to a crumb consistency.
3. Combine all the muffin ingredients and stir until moistened.
4. Lightly grease muffin pan cups or use paper muffin cup liners in the muffin pan. 
5. Fill cups 3/4 full and sprinkle generously with crumb topping.
6. Bake for 25-30 minutes. 
7. Makes 12-16 small muffins. 
8. You can also make large muffins and your yield will probably be about 8 large muffins or more.

Orange Rhubarb Muffins

• 2 c. flour
• 3/4 c. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. soda
• 1 tsp. salt
• 3/4 c. chopped pecans
• 1 egg
• 1/4 c. vegetable oil
• 2 tsp. grated orange zest
• 3/4 c. orange juice
• 1 1/4 c. finely chopped rhubarb

1. Preheat the oven to 350.
2. Combine the flour, baking powder, baking soda, salt and chopped pecans and chopped rhubarb. 
3. In another bowl beat the egg with the oil, orange juice and zest. 
4. Pour into the flour mixture and gently combine. 
5. Divide evenly between 12 well greased muffin tins. 
6. Bake between 25 -30 minutes until golden brown. (my oven does it in 20 minutes). 

Blueberry Oat Muffins

Simply a delicious breakfast muffin.


Ingredients:

• 1 1/2 c rolled oats
• 1 1/4 c buttermilk
• 1 egg, beaten with fork
• 1/4 cup oil or melted butter
• 1 1/2 cups flour
• 3/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups blueberries

Method:

1. Combine oats and buttermilk in small bowl. Add beaten egg and oil. Set aside.
2. Combine dry ingredients, stirring to blend well.
3. Add wet ingredients to dry, stirring until just moistened, then fold in blueberries.
4. Fill greased or paper lined muffin tins.
5. Bake at 400° F 25 - 30 min. Yield: 12 large or 18 medium.

Zuchinni Pineapple Loaf

By now we are in zucchini overload...but when the first ones appear in the garden every year...this is the recipe I reach for. It's on a tattered and stained recipe card...origin unknown...but tested and tried in my kitchen on many occasion. This year I made mini-loaves and muffins, which are easy to freeze and pull out a bite or two at a time.


Pineapple Zucchini Loaf

Ingredients:

• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 tsp. vanilla
• 2 cups grated zucchini
• 1 cup crushed pineapple
• 3 cups flour
• 1 tsp. salt
• 1 1/2 teaspoon soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1 cup chopped nuts (optional)
• 1 cup raisins (or substitute chocolate chips)

Method:

1. Whisk eggs, oil, vanilla and sugar together in a large bowl.
2. Stir in zucchini and pineapple.
3. In a separate bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, nuts and raisins.
4. Mix dry ingredients together with wet ingredients...and stir until moistened.
5. Pour into two large, greased loaf pans.
6. Bake at 350° F for 1 hour.

*or grease 8 mini-loaf pans and bake at 350° F for 30 minutes.

I challenge you to try to keep up with your zucchini plant!

Chocolate Zucchini Bread

This is the season when Zucchini's are offered by neighbors or are easily affordable. I have been making this recipe since I was married 31 years ago. I got it from my mom by love Pauline. It is easy and quick and never fails. It stores well and can be frozen.

• 4 cups of cubed zucchini ( you can see the cubes in the blender)
• 4 farm fresh eggs
• 2/3 cup canola oil . .or other light oil
• 2 cups fresh walnuts. .very coarsely chopped I like the walnuts left big. . but you can chop them fine. You can also leave them out or subsitute with another nut of your choice.
• 2 cups sugar
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cocoa
• 2 teaspoons cinnamon (optional)
• 1 12 ounce bag of mini chocolate chips
• 1 teaspoon vanilla or maple flavouring

1. Preheat oven to 350 º.
2. Put the zucchini cubes, eggs, and oil in the blender. Blend on high speed until smooth.
3. In large bowl, combine all the dry ingredients.
4. Add the zucchini mixture and stir with a wooden spoon.
5. Add the chocolate chips and walnuts.
6. Pour into a greased tube pan or two 9 X 5 loaf pans.
7. Bake for 60 - 75 minutes. Test with toothpick.

Orange Zucchini Loaf

This recipe (altered somewhat by now) was given to me by Susan . . . probably before we shared in the adventure of sharing and loving the same grandkids.

Ingredients:

• 3 cups flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons soda
• 1/2 teaspoon salt
• 1 whole seedless orange
• 2 eggs
• 3/4 cup oil
• 2 cups grated zucchini (peeled, if you like)
• 1 teaspoon vanilla
• 1 cup nuts, optional

Method:

1. Prepare 2 small/medium loaf pans or one large 9x5 inch loaf, by lining with wax and greasing with butter. Alternately you can use just parchment paper.
2. Mix dry ingredients in a large bowl.
3. Peel orange with potato peeler. Remove pith (discard) and divide into segment. Peel and grate zucchini. In blender, put orange, peel, egg, oil, grated zucchini and vanilla. Blend well.
4. Add blended ingredients to dry ingredients, and stir. Add nuts if using.
5. Bake at 350° F for 45 minutes - in small pans or 60 minutes in large pan. Test with tooth pick.

Waffles with Vanilla Custard



As a young bride I searched the Mennonite Treasury Cookbook for any recipes that would impress my husband and his large extended family. I did not realize at that time how special this particular meal would become to our kids and now even our grandkids. It begins with a hot, light and fluffy Belgian waffle, gets smothered with a runny, warm vanilla sauce and drizzled with raspberry syrup. I have long felt at ease about the vanilla sauce (as opposed to the usual syrup) because it is not very sweet and is made with milk and eggs. Good for growing kids! I like to think that some Mennonite family brought the original recipe  from Holland or Belgium to Russia and to North America, where it has become quite Canadian/American. Since I end up tripling this recipe for our family now, I place the cooked waffles in the oven ( 175°F) right on the racks, to keep warm and crispy until they are all done.

Waffles (makes about 5 round deep Belgian Style)

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 egg and
• 2 egg whites - save yolks for sauce
• 1 3/4 cups buttermilk
• 5 tablespoons oil

1. Preheat waffle iron.
2. Mix dry ingredients in a medium bowl.
3. Add buttermilk, oil and eggs; mix until smooth (with hand held mixer). It will rise as it sits for a minute. Do not stir down as you scoop out and into the waffle iron.
4. Spread onto hot waffle iron. (leave room around edge for batter to spread) You may want to spray or wipe the Teflon with an oily paper towel, just before cooking the first waffle. It should be fine then for the batch.

Vanilla Sauce

• 2 1/2 cups milk, divided
• 4 tablespoons flour
• 2 tablespoons sugar
• 1/8 teaspoon vanilla powder or 1 teaspoon vanilla extract
• 2 egg yolks

1. In a small pot, heat 2 cups milk until it begins to boil. (medium heat)
2. While you are doing this: mix dry ingredients in a small bowl, add just a little of the reserved 1/2 cup of milk, blend the egg yolks in well, and then the rest of the 1/2 cup milk.
3.  Stir mixture into the milk in the pot just as it begins to boil up (you will see skin forming) and stir with whisk until the sauce begins to bubble and thicken. 

Raspberry Sauce/Syrup

I buy half a flat of raspberries when they’re in season, put them in a blender and measure them out. For each cup of berries I mix in 1 cup of sugar. Stir that for about 5 minutes and let it sit for a few hours, stirring several times. Pour into small jars and freeze. Thaw just before serving. Keeps a week or two refrigerated. Sliced strawberries with a sprinkle of sugar are also a great topping.

Boston Brown Bread

This fruit filled loaf is not a traditional "Boston Brown Bread" but it's what my Aunt Emmy called it when she shared the recipe with me years ago.  

It's moist and keeps well in the fridge or freezer. 

 Spread lightly with butter or eaten plain, it's a favourite of mine.

• 2 cups water
• 1 lb. ( 3 cups) sultana raisins, rinsed well
• 3 tablespoons butter
• 
  
• 1 cup sugar
• 1 cup chopped maraschino cherries
• 1/4 cup maraschino cherry juice
• 1 egg, well beaten
• 1 cup chopped walnuts or pecans
• 
  
• 2 3/4 cups flour
• 2 teaspoons soda
• 1/2 teaspoon salt

1. Place 2 cups water and raisins in a saucepan and bring to a boil.
2. Cook for 5 minutes, add butter and set aside to cool.
3. Preheat oven  to 325º and line 2 loaf pans with parchment paper or foil.  Set aside.
4. When raisin mixture is cool to touch, add sugar, cherries, juice, beaten egg and nuts.  stirring well with a wooden spoon.
5. Add remaining ingredients and stir again until dry ingredients are incorporated.
6. Spoon batter into pans and smooth tops.
7. Bake at 325º oven for 45-55 minutes or until cake tester comes out dry.
8. Remove loaves from pans but leave the foil or parchment paper on until they are completely cold.
9. This loaf slices best the second day.  Store loaves in refrigerator or wrap and freeze.

Rhubarb Coffee Cake

In April I visited the Skagit Valley Tulip festival and after I walked through the beautiful tulip fields I stopped at a fresh road stand market in the valley on my way back home. They had fresh rhubarb from their fields available so I decided to buy some to take home. I ended up making a Rhubarb Coffee Cake.

I'll admit that I had never used rhubarb in my kitchen before but was pleased with the lovely color and result.

Rhubarb Coffee Cake

Filling:

• 3/4 cup sugar
• 1/3 cup cornstarch
• 4 cups fresh washed and chopped rhubarb
• 2 tablespoons fresh squeezed lemon juice

Optional: 

You can add 1 cup fresh blueberries and 1 cup fresh strawberries or 2 cups fresh strawberries and then cut down on the rhubarb to 2 cups.

Cake:

• 3 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup cold butter
• 2 eggs
• 1 cup buttermilk (I used powdered buttermilk mix)
• 1 teaspoon vanilla

Topping:

• 3/4 cup sugar
• 1/4 cup flour
• 1/4 cup quick cooking oatmeal

• 1/4 cup cold butter

For the filling:

1. Combine the sugar and cornstarch in a sauce pot and add in the rhubarb. 
2. Cook over medium heat until the sugar and cornstarch dissolves with the liquid that is extracted from cooking the rhubarb. 
3. Cook for at least 2 minutes. This helps the cornstarch break down. 
4. Remove from heat and add the lemon juice. Allow to cool.

Preheat oven to 350 degrees and prepare a 9 x 13 baking pan by lightly greasing it.

Method for Cake and Topping:

1. Combine flour, sugar, baking powder and baking soda together in bowl.
2. Cut in the butter.
3. Beat eggs, buttermilk and vanilla in small bowl and add to the the other ingredients until moistened.
4. Put 2/3 of this batter into prepared pan.
5. Spread the filling on top of this layer.
6. Add the remaining batter on top spreading it as evenly as you can. Don't worry if you can't cover it all. Also the batter will be sticky to deal. You can grease your fingers with a little butter to help spread the batter.
7. In a small bowl combine the dry topping ingredients.
8. Cut in the butter until crumbly.
9. Spread the topping over the top of the last layer of batter as evenly as possible. 
10. Bake in preheated oven for 50 minutes or until tester comes out clean and top begins to become golden brown. Ovens vary, so check after 45 minutes and don't worry if it takes longer than 50 minutes.

Caramel Peach Pull-Aparts

Discover a sweet caramel peach flavour in this moist, sticky pull-apart. All you need is a cup of tea or coffee, and someone special to share it with!

I made this recipe for our bible study out of sheer frustration, because plan A of what I was planning on making flopped big time, so I went back to an old stand by. This is a tried and true recipe and every time I serve it I am asked for the recipe, so I thought I would share it will all of you. It comes from the Company's Coming cookbooks "Baking Simple to Sensational".

• 2 c. flour
• 1 tbsp. baking powder
• 1/4 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. salt
• 1/8 tsp. nutmeg
• 1/3 c. cold butter , cut up (I grate frozen butter it works great)
• 1/2 c. milk, (approximately)
• 1/3 c. brown sugar, packed
• 1/4 tsp. cinnamon
• 14 oz cans of sliced peaches, drained and chopped

1. Combine first 6 ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs.
2. Stir, adding enough milk until soft dough forms and hold together. 
3. Turn out onto lightly floured surface. Knead gently 4-5 times until dough comes together. 
4. Roll out on waxed paper on dampened work surface to about 8x15 rectangle.
5. Combine brown sugar and cinnamon, sprinkle over dough leaving 1" edge at long side farthest from you.
6. Scatter peaches over brown sugar mixture. 
7. Roll up, jelly roll style, from long side closest to you using waxed paper as guide. 
8. Press seam against roll to seal. Cut into 12 even slices used floured knife (use a serrated knife).
9. Place in a 9" greased spring form pan, (I use a 9x13 pan). 
10. Bake at 375 for 25 -30 minutes. Let stand in pan for 5 minutes. Transfer onto serving plate. Keep warm.
11. Be sure to put you pan into warm water immediately for easy clean up....you'll be sorry if you don't, the sugary syrup hardens and becomes like stuck on candy.

Caramel Sauce

• 1/2 c. packed brown sugar
• 1/4 c. butter or hard margarine
• 1/4c. whipping cream
• Toasted chopped almonds or pistachios, optional

1. Combine brown sugar, butter and whipping cream in small heavy sauce pan. Heat and stir on medium heat until brown sugar is dissolved. 
2. Boil gently for about 3 minutes, without stirring, until mixture is slightly thickened. 
3. Makes about 2/3 cups sauce. 
4. Drizzle over warm pull-aparts.
5. Sprinkle with toasted nuts if desired.

Corn and Cheese Biscuits

What goes better with a big pot of chili, soup or stew than a BIG batch of light fluffy biscuits that are buttery and flaky. I hope you try this variation that our family enjoys very much. I have no idea where I got this recipe as I have been making these about 25 years.....probably a magazine since at that time no one in my world made biscuits.

• 3 1/2 cups flour
• 2 tbsp. baking powder
• 1 tsp. dry mustard
• 3/4 tsp. salt
• 3/4 cup butter, softened
• 1 1/2 cups grated old cheddar cheese (the stronger the cheese the more flavour in the biscuit), you may use a combination of Jalapeno or other strong flavoured cheeses, mix it up a bit.
• 1-14 oz. can creamed corn
• 2 eggs, beaten
• 2 tbsp. milk to brush on top

1. Combine all dry ingredients. 
2. Cut in butter, stir in cheese, corn and eggs.
3. Knead 10-12 times.
4. Roll out to 1" thick on a lightly floured counter.
5. Cut into desired shape.
6. Brush tops with milk.
7. Bake @ 400 for 20 minutes or until golden brown (each oven varies, so keep a close eye on them.)
8. These are very quick and easy to mix up and fresh hot out of the oven is always best!

Check out any of our delicious soup recipes. 

One of my favorites is  Red Pepper Cauliflower Soup. 

Lemon Pull-Apart

These lemon pull a-parts are easy to make and are a satisfying snack for that afternoon coffee break or a great addition to your brunch menu. You use a biscuit dough for this recipe and it doesn't take very long to put together.

• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 2 eggs
• Buttermilk 

1. Whisk together flour, baking powder, and salt in a bowl.
2. Using a pastry blender cut butter into dry ingredients.
3. Crack eggs into a cup, add enough buttermilk to fill 1 cup. Lightly mix eggs and buttermilk with a fork.
4. Pour into bowl with dry ingredients.
5. Mix only until flour is incorporated, handle as little as possible to make light biscuits. The dough will be sticky and in order to roll into balls you might need to add a wee bit of flour. The dough should still be slightly sticky.
6. Scoop pieces of dough and roll into 17 balls.
7. Roll each ball into following mixture: 

• 1/2 cup sugar
• 1/2 cup chopped nuts, I used pecans
• 2 tablespoons butter, melted
• 2 teaspoons grated lemon peel

1. Combine ingredients and roll the balls of dough in this mixture.
2. Place in a greased 9" round pie pan.
3. Bake in a 400º oven for 20 to 25 minutes until golden brown.
4. Invert pan immediately on a plate.
5. Cool slightly and drizzle with glaze:

Glaze:
1 cup icing sugar
2 tablespoons lemon juice

Fig and Apple Muffins

I got this recipe from a 2002 Robin Hood Baking Festival booklet. These are one of my favorite muffins and really it’s hard to believe that something so good is also healthy! If you’re extra health conscious, you can substitute half of the flour for whole wheat, use a little less sugar, and non-fat yogurt. If I don’t have figs, I use chopped dates.

Ingredients:

• 2 cups flour
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 cup vanilla yogurt 
• 1/3 cup butter, melted
• 2 cups finely chopped apples
• 1 ½ cups dried figs, chopped

topping:

• 1 tablespoon butter, melted
• ¼ cup brown sugar
• 1/4 cup almonds
• ¼ cup oats
• ½ teaspoon cinnamon

1. Combine dry ingredients in a large bowl. 
2. Combine egg, yogurt and butter in small bowl. Add to flour mixture, stirring until just moistened. 
3. Stir in apples and figs. 
4. Spoon batter into greased muffin tins, quite full.
5. Combine topping ingredients and spoon over muffins, pressing in a bit.
6. Makes 12 large muffins (grease tops of muffin tin, if using regular size tins)
7. Extra large muffin tins work well.
8. Bake at 375 F for about 25 minutes, depending on size.

Pumpkin Swirl Loaf

This recipe usually comes out of my recipe box each fall. The spiced pumpkin is marbled with a cream cheese topping. I usually make one large loaf, but I wanted two flatter and wider loaves so I divided the batter between 2 pans.

Mix together well:

-1 cup pure pumpkin

-1 egg

-1/3 cup water

-1/2 cup melted butter

Add:

-1 1/2 cups white sugar

-1 tsp baking soda

-1 tsp cinnamon

-1/2 tsp salt

-1/4 tsp nutmeg

-1 3/4 cups flour

Beat together well.

Cream Cheese Topping:

-8 oz cream cheese, at room temperature

-1/2 cup sugar

-1 egg

Beat together until smooth.

Grease pan. Put half of the pumpkin mixture into the pan. Spoon half the cream cheese mixture on top, then pour over the remaining pumpkin mixture, and top with remaining cream cheese.

Using a knife swirl, making a marbling effect. Bake in 350º oven for 1/1/2 hours. If you make in two pans baking time will be about 50 minutes. If the topping is getting too dark loosely cover with foil. Allow to stand in pan for 10 minutes and then remove to cooling rack. I don't find that this loaf freezes well.

Coconut Loaf

This coconut loaf is moist and flavorful. I like it plain but can be drizzled with a glaze while still warm or with a dollop of whipped cream.

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons coconut flavoring
• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup coconut flakes

Directions:

1. In a medium size mixing bowl cream butter with sugar.
2. Stir in eggs and flavorings until well combined.
3. In another bowl whisk together dry ingredients.
4. Stir dry ingredients into creamed mixture alternately with the sour cream.
5. Fold in coconut.
6. Pour batter into a greased 8" x 4" x 2" loaf pan.
7. Bake in a 350º oven for 50 minutes or until toothpick inserted comes out clean.
8. Remove from oven, let cool for 10 minutes, then remove from pan.
9. Serve warm or cold.

Rollkuchen

 
Rollkuchen are a tasty, deep fried pastry that are a wonderful accompaniment to cold watermelon on a hot summer day.  How well I recall childhood picnics with big tubs of fresh Rollkuchen.  Let's just say that eating them is rather like eating peanuts...you can't stop at just one! Sometime over the years, Rollkuchen became paired with Roger's Golden Syrup (definitely a Canadian thing) on my table; they make a great team!

My mother-in-law made the best flaky, crispy Rollkuchen. Mine never quite measured up, so I have always made the thicker, softer variety and they have become a family favorite. Hers were all uniform in shape; mine are rather 'free-form'. Each recipe seems to differ slightly but I've never met a Rollkuchen I didn't like!

Rollkuchen

• 5 - 6 cups / 1150 - 1350 ml flour
• 3 teaspoons / 15 ml  baking powder
• 1 teaspoon / 5 ml salt
• 4 eggs
• 1 cup / 250 ml sour cream
• 1 cup / 250 ml milk

 

1. Combine 5 cups / 1150 ml  flour, baking powder and salt.
2. Beat eggs, sour cream and milk together and add to dry ingredients
3. Continue to add flour to form a soft dough ... usually about 1/2 cup more.
4. Allow the dough to chill for an hour or two before rolling, for easier handling.
5. Divide the dough in half and roll out quite thin on a floured board ... if you prefer them soft, then not quite so thin.
6. Cut strips of dough about 2x4 inches / 5x10 cm ... with two slits cut in center of each.
7. Stretch the pieces somewhat before dropping into the hot oil.
8. Fry in deep hot oil over medium heat until golden on one side. Turn and brown the other side.
    

The rollkuchen puff up beautifully while cooking and are really mostly air pockets by the time they are ready to eat. A totally a healthy choice!  Who am I fooling?

Serve with cold watermelon and Roger's golden syrup.  Grilled farmer sausage is also a nice touch!

Berry Filled Scones

All winter long. . .we are thankful for California strawberries. . .but once summer crops begin to ripen in Canada. . .we shop locally. The flavour of fresh picked strawberries from the field cannot be duplicated. Strawberry pies. . . Strawberry Shortcake, Strawberries with ice cream and one of my favorites. . for breakfast. . and lunch time. . .and late in the evening. . is Strawberry Scones.

I inherited a tart press from my mom. . .I have no idea where she purchased it. . but if you ever see one similar (click on the picture to enlarge the bottom left view of my tart press) . . .snap it up. . .it makes the most delicious little tarts. . .and scones.

Edited later thanks to the kind commenters .. the cut - n - seal can be found here
Fruit Filled Scones

• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 large farm fresh egg. . .in a measuring cup. . with enough . . .
• buttermilk to fill to one cup (with the egg in it)
• 1/3 cup canola oil .. .or some other light oil
• sliced berries (strawberries, raspberries, blueberries .. or blackberries)
• 1/2 cup of confectioners/icing sugar
• a little warm water

1. Stir together the flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Beat the egg in the measuring cup and add the buttermilk to fill to the one cup line.
3. Make a well in the flour mixture.
4. Pour in the egg/buttermilk and the oil.
5. Stir only until it comes together.
6. Dump it onto a floured surface and knead a few times until the wet and dry are combined. (DO NOT overwork your dough . .the scones will be tough)
7. Roll the dough onto a floured surface . ..to a 1/4 inch thick.
8. Cut with large 4 inch tart cutter or you can use a large glass jar.
9. Put half the cut rounds on a cookie sheet. .lined with parchment paper . .(to catch drips)
10. Put berries in the center of each round. ..cover with the second round. . .and crimp with the tines of a fork. .or press down with the tart press.
11. Bake at 400º for 20 minutes or until golden brown.
12. Make a drizzle icing from 1/2 cup icing sugar and a teaspoon or two or warm water and drizzle over the scones while still warm.

If you want to give yourself a head start in the morning if you are having guests for brunch, mix up the dough and wrap well and refrigerate it overnight.

The recipe will make about 6 large scones.

Harvest Loaf

I have a feeling this will be one of the first of many pumpkin recipes posted, so you might want to make sure you have canned pumpkin on hand. It is one of my daughter’s favorite autumn loaves and is especially good when the chocolate chips are still soft. This recipe makes two loaves or you can cut it in half to make one.

Ingredients:

• 3/4 cup butter (soft/room temp)
• 1 1/2 cups sugar 
• 4 eggs 
• 2 cups cooked pureed pumpkin (398 ml can)
• 3 cups flour 
• 3 teaspoons baking powder 
• 1/2 teaspoon soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1 cup chocolate chips
• ¾ cup chopped nuts (optional)

1. Prepare two 9 x 4 inch loaf pans by greasing with shortening or cooking spray, and dusting with flour.
2. Beat butter and sugar well. Beat in eggs until light and fluffy. Add pumpkin. 
3. Mix dry ingredients with spices and chocolate chips. Stir into wet mixture until combined.
4. Bake for 50 minutes at 350° F, until toothpick tests done. 
5. Cool 10 minutes in pans and then remove to cooling rack.

Before baking, I sprinkled some chocolate chips in a row on top. You can combine nuts and chocolate chips if you like. Once cooled, a drizzle of about 1/4 - 1/2 cup icing sugar with maybe a teaspoon of water and a drop of maple flavoring is optional. Plain is great too.

Tip: do not use the whole can of pumpkin for one loaf just because you don't want to waste it. Too much pumpkin will make too moist and dense of a loaf.