Banana Oatmeal Muffins

Adding  oatmeal and walnuts into muffins  adds additional nutritional value and keeps us satisfied longer.  If I am serving muffins for a coffee break...

I sometimes pipe some soft butter on top and set out some knives. 

• 2 large  ripe bananas
• 3/4 cup low fat unflavored yogurt
• 1 egg
• 1/3 cup canola oil
• 1/2 cup brown sugar
• 3/4 cup quick oats
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup finely chopped walnuts

1. Preheat oven to 375.
2. Mash the banana in a large bowl and then add the remaining wet ingredients and whisk until well combined.
3. Add the oatmeal and allow it to sit while you combine your dry ingredients in a medium bowl.
4. Add in 3/4 cup of the walnuts (reserve some to sprinkle on top)
5. Using a large spatula, fold the wet and dry ingredients together just until the dry ingredients no longer visible.
6. Spray a 12 cup muffin tin with cooking spray and divide the batter evenly between them.
7. Sprinkle with the remaining walnuts and bake about 30 minutes or until toothpick tests clean and they are nicely browned.
8. Allow to cool a few minutes and then let them finish cooling on a cooking rack.



Sweet Chili Chicken with Wontons

Not long ago I ordered an appetizer at Earl's restaurant that I really enjoyed and knew I could come home and make it.

Here's my version of  the tender chicken pieces and crunchy wontons covered in a Sweet Thai chili sauce. Perfect as an appetizer or simple supper served with a side of rice and broccoli cole slaw.

Ingredients:

• 2 chicken breasts, cut into bite sized pieces
• 1 tablespoon olive oil
• 8 wonton wrappers, cut into 1/2" strips
• vegetable oil
• 2 cups Sweet Thai chili dipping sauce ( I used a brand called VH from Safeway)
• 2 tablespoons thin slices green onions
• 1 tablespoon sesame seeds, toasted

Method:

1. Cut chicken into bite sized pieces.
2. Place oil in non stick skillet. Turn to medium hot heat and add chicken. 
3. Stir fry chicken in oil until light golden brown and no pink remains and is fully cooked. This will not take long. Once done remove from heat as you complete the following steps.
4. While chicken is cooking, pour vegetable oil into a pot to a 2" depth. Place over heat and once hot deep fry 8-10 wonton strips at a time. They will only take about 15-20 seconds to crisp up. With a strainer spoon remove to a plate lined with paper towel to absorb any excess oil. Deep fry remaining wonton strips until they are all done.
5. Heat Sweet Thai chili sauce in a small sauce pan or microwave. 
6. Once chicken and wontons are done, place together in a large bowl. Pour hot sauce over and gently stir to coat.
7. Turn out onto a serving platter and garnish with green onions and toasted sesame seeds.

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! 

Oatmeal Whole Wheat Malt Syrup Pan Rolls

I am always interested in trying new products.  When I was in a gourmet kitchen store recently I saw Malt Syrup which is made from Barley extract.  I used it in this recipe but you could easily substitute honey as well.  The buns can be put close together in a springform pan for a table presentation or can be baked on a cookie sheet.  The result is a nice soft good for you bun.

• 2 tablespoons active dry yeast
• 1/2 cup sour cream
• 1/3 cup canola oil
• 3 tablespoons malt syrup (or honey)
• 1 egg
• 1 teaspoon salt
• 2 cups warm water
• 3 cups whole wheat flour
• 1 1/2 cups large flake oatmeal (do not use instant oatmeal.  the kind you pour water over and let sit.  I think that quick cooking oatmeal would be fine but not as distinct looking as the topping when it is baked)
• 2 cups white flour (approximately)
• (1 cup additional oatmeal for the bun topping)

1. Combine the wet ingredients  and the salt in a large mixing bowl.
2. Sprinkle the yeast over the wet ingredients and stir and then allow to rest 10 minutes.
3. Add the whole wheat flour and the oatmeal and stir well.
4. Add enough additional white flour to make a soft dough. 
5. Knead a few minutes and then allow to rest 10 minutes.
6. Knead another 5 minutes and then cover the bowl and let rise until doubled in bulk. .about an hour.
7. Form into small egg sized buns and dip the smooth tops in water and then press into oatmeal.
8. Allow rising until doubled in bulk.
9. Preheat oven to 375 F.
10. Put a loaf pan in the bottom rack of the oven and pour boiling water up to a half inch from the top.
11. On the rack directly above the loaf pan with boiling water bake the buns for 15 minutes or until golden brown.
12. Remove loaf pan from oven once your oven has cooled completely to avoid scalds.

Hazelnut Cake

 

 

This cake may just look like you have gone the extra mile for someone. In actuality, the only extra mile may just be finding ground hazelnuts. Almost gluten free, low fat and low sugar, a slice of this is too good to pass up.

 

Ingredients for cake:

• 4 Tbsp flour
• 4 tsp baking powder
• 8 eggs
• 1/2 cup sugar
• 2 cups ground hazelnuts
• 1 tsp almond extract

 

Method:

1. Grease 2 - 8 inch round or square cake pans. Line with wax paper cut to size of bottom and grease again.
2. Mix flour and baking powder. Set aside.
3. Using hand mixer, blend eggs and sugar well until pale yellow in color.
4. Add ground hazelnuts and almond extract. Beating well, then stir in flour and baking powder.
5. Pour into prepared pans and bake until cake tests done, about 30 minutes at 350 F.
6. Invert onto cooling rack, peel off wax paper and allow to cool.
7. Fill with whipped cream frosting, cover sides and top and decorate with toasted nuts as desired.

 

Frosting:

• 2 cups whipping cream
• optional choices of flavoring in whipped cream - (1) hazelnut spread to taste (2) caramel flavored sweetened condensed milk, to taste  (3) 2 Tbsp of instant chocolate pudding mix OR instant vanilla pudding mix
• 1 cup toasted, sliced almonds or chopped hazelnuts

Beat whipping cream until stiff, adding a Tbsp of sugar or any of the optional flavorings. A small amount of instant vanilla pudding mix helps stabilize the cream for piping it. I added an extra layer of hazelnut spread in the cake as seen on the photo. Photo below was taken when cake was partially frozen.



 

 

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.

Lemon Fluff Cheesecake

Light and fluffy and full of lemony goodness, this is the perfect spring dessert.  It is actually a new twist on a very old recipe.  I'll share the recipe with you as we have enjoyed it recently and then I'll tell you the story of its origin...my first-love with cheesecake.

• 1 (3 ounce) package lemon Jell-O
• 1 cup boiling water
• 1 package (8 ounces) cream cheese
• 1 cup sugar
• 1/4 cup lemon juice
• 1 can 12 oz / 354 ml evaporated milk, well chilled (Carnation)
• 1 1/3 cups graham wafer crumbs
• 1/4 cup butter, melted

1. Combine cracker crumbs and cutter.  Press into bottom of a 9" x 13" pan. Refrigerate until needed.
2. Dissolve Jell-O in boiling water. Cool until slightly thickened.
3. Beat cream cheese, sugar and lemon juice with mixer until smooth and creamy. Add thickened Jello and beat well.
4. In a separate bowl, beat the chilled evaporated milk until it is thick and forms soft peaks. Add cream cheese/Jell-O mixture and beat until combined.
5. Spread filling over graham wafer crust.
6. Chill overnight.
7. Serve with fresh fruit of your choice.

 

Now let me tell you about my introduction to this delightful dessert. Cheesecake was not something that appealed to me when I was a teenager. But after going to our local Woolworth's store with friends and trying the famous lemon dessert in their restaurant, that all changed. It was not your typical cheesecake, but a light and fluffy ice-box dessert. Hubby remembers me dragging him there to sample this dessert as well, and he decided he could learn to like cheesecakes too. Woolworth's stores across North America closed several decades ago and their cheesecake is all but forgotten.  I have a friend who once worked at the Woolworth's restaurant, and gave me a copy of their cheesecake recipe many years ago.  I was recently reminded of that recipe, and thought I would try it...for old times' sake! Woolworth's served it without fruit and sprinkled with additional wafer crumbs. Their famous cheesecake got a 'thumbs up' review from all those around our table. Do any of you have memories of having this dessert at Woolworth's back in the day?  It's throw-back Thursday.  Feel free to share your memories.

 

Queen Victoria Sponge Cake

Sponge Cake was apparently Queen Victoria's favorite. In 1855 Queen Victoria enjoyed afternoon tea with formal dress and cake . . . .and so of course, I made it for our Victoria Day long weekend in Canada which is held in May. Another important note about cakes that are baked with butter. They really are best-served room temperature. Once the butter hardens in the cake. . it seems dry. .but served fresh the day it is made. .the crumb is tender and moist. Put the cake together with custard and cream. .no more than an hour before serving. Refrigerate until serving. Of course, you could impress your guest by completing it while they watch. . .

• 2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup confectioners sugar or berry sugar. .or caster sugar (UK recipes all call for caster sugar which is a cross between North American white granulated sugar and icing/confectioners sugar. . .a quick blitz in the blender would probably reduce the granulated sugar to caster sugar perfectly)
• 1 cup of soft butter. .(with my experimenting. . I found that the butter should be very soft. . .not melting. . but soft enough to be starting to slump)
• 4  large farm fresh eggs 
• 2 tablespoons milk
• 1 teaspoon vanilla

1. Preheat oven to 400 F. Trace around your cake pan. . .and cut out parchment paper to line the bottom. The recipe called for an 8-inch pan. I used a 6 so experiment with what you have.
2. Sift the flour and baking powder onto a piece of waxed paper. (I use this so I can funnel it into the batter)
3. In your mixer bowl, cream the butter and then add the sugar and whip till light.
4. Add the eggs one at a time until each egg is completely beaten in.
5. Add 1/3 of the flour and then 1/3 milk until both are added in and then the vanilla.
6. Pour the batter into the prepared pan.
7. Bake the cake for 20 minutes and then test. Mine took longer because it was a higher pan. I turned my oven down to 375 for another 10 minutes and tested it with a toothpick until it came out clean.

I then let the cake cool in the pan upside down for 10 minutes and removed it to cool completely on a wire rack. I split the cake in half, filled with a simple custard that I've used for years.

• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups milk
• 2 egg yolks
• 1 teaspoon vanilla

1. Blend dry ingredients in a medium saucepan or microwave-safe mixing bowl. Add the egg yolks and the milk, whisk and heat until it comes to a boil and thickens.

Whip 1 cup of cream and 2 tablespoons sugar and pop it into a piping bag with a large star tip and then pretend you are an artist and have fun swirling on top of the cake. Garnish with some fresh berries.

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.

Cottage Cheese Blintze

I'm bringing back these blintzes for Flashback Friday. They are an old favorite of ours. I know there are other ways of making them but this is how I make them. Sometimes I roll them up instead of these bundles..the taste is the same. I use the recipe for German pancakes to make the blintzes. I changed it up a wee bit.

German Pancakes:

• 1 3/4 cups flour
• 3/4 tsp salt
• 3 eggs
• 2 cups milk

1. Mix flour and salt, add eggs and milk. Beat until free of lumps, this makes a thin batter.
2. Heat up a cast iron frying pan, works in other pans but I like my well seasoned cast iron pan the best and when 'almost smoking hot' brush with butter and pour approx 1/4 cup batter in the pan tilting the pan till a thin layer covers the bottom of the pan.
3. Cook on med high until dough is set. Turn and cook until golden brown underneath. Watch carefully as these brown up fast.
4. Pile up on a plate and keep warm in oven.

Cottage cheese mixture for the blintzes:

• 1 375g tub dry cottage cheese
• 1 egg
• salt and pepper to taste

1. Mix well and start making the blintzes.
2. Place a spoonful of cottage cheese mixture in center of pancake, fold in the edges and place folded side down in well buttered cast iron frying pan.
3. You may now just pile them all up in the pan as I did and bake them covered at 350 for 15 to 20 min OR brown the blintzes in the frying pan and serve immediately. They are delicious served with cream gravy.

Cream gravy:

• Melt 3 tbsp butter in frying pan, add 1 cup whipping cream and salt and pepper to taste and bring to a boil over high heat. I also add a pinch of sugar.
• Turn oven down to medium heat and cook until gravy thickens, stirring frequently. 
• Pour over blintzes and enjoy. These are good served with farmer sausage and coleslaw.