Category Archives: Mennonite Girls Can Cook

Applesauce Cake Roll

My mom used to made this Applesauce Cake Roll years ago and I had tried it once in the past and decided to try it again. It makes a nice dessert that isn’t too sweet and is festive. I made a couple mistakes and will improve on my cake rolling the next time around. My company did not mind it’s imperfection!

Ingredients:
3 eggs
3/4 cup sugar
1/2 cup applesauce
1 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves (optional)
1/2 cup chopped walnuts
Powdered sugar (icing sugar) for dusting

Filling:
12 oz. of cream cheese
1/4 cup sugar
4 tablespoons milk

Preheat oven to 350 degrees
Beat eggs till thick.
Gradually add sugar beating well.
Add 1/2 cup applesauce.
Sift together flour, baking powder, baking soda, cinnamon, salt & cloves.
Fold into egg mixture along with the walnuts.
Spread in greased and floured 15 x 10 x 1 jelly roll pan. I updated this step and used parchment paper that I lightly greased.
Bake in 350 degree oven for 15-20 minutes.
Immediately loosen sides and invert onto a kitchen towel.
Pull parchment paper off and cover with powdered sugar.
Roll the cake in the towel and let it cool completely. It will be a nicer roll if you roll it on the short side.
Prepare the filling by beating the cream cheese, sugar and milk together till smooth.
When the cake has cooled unfold it and spread the filling evenly on the cake.
Roll the cake again carefully, discarding the towel.
Wrap the whole cake with foil (I sprayed the foil with cooking spray) and freeze. This will make it easy to cut when ready to serve.
When ready to serve, unwrap the cake, dust with powdered sugar (icing sugar) cut slices and serve with ice cream or whip cream.

I’ve got room for improvement but my beginner attempt was well received and devoured.

Brie in Puffed Pastry

Time to gather up some ideas for the season.

Brie in Puffed Pastry
This is a very simple dish to serve as an appetizer or dessert.

Ingredients:

  • 1 whole Brie ( I used a 19.6 oz. round)
  • 1 sheet of frozen puff pastry thawed
  • 1/2- 1 cup chopped toasted nuts (pecans or walnuts)
  • 1/2- 1 cup jam/preserves of your choice (I used a chipotle raspberry)
  • 1 egg beaten with 1 Tbsp. water.
  • 1 sheet of parchment paper
  • Bread or crackers to serve with the Brie

Method:

  1. Preheat oven to 400 degrees.
  2. Roll thawed sheet of puff pastry on a lightly floured surface to approximately 12-14 inches square. Spread chopped nuts in circle in center of pastry.
  3. Top the nuts with the jam/preserves.
  4. Place brie circle centered on the jam.
  5. At this stage you can use some of the pastry to cut out a decoration for the top.
  6. Fold up the edges of the pastry to cover the brie completely.
  7. Flip the Brie wrapped in pastry over.
  8. Add decoration if you like.
  9. Place the Brie on parchment lined baking sheet.
  10. Brush the pastry with beaten egg mixture.
  11. Bake in 400 degree oven for 20-30 minutes or until the pastry is golden brown.

Note: I prefer to scrape off some of the rind especially from the top where the jam and nuts will rest. I like the idea of the jam permeating the brie easier in the baking process. Although I didn’t have red grapes when I prepared my Brie but it would be a very nice accompaniment.

Everyday Images #73

October Prompts – Everyday Images #73
I’m linking up with Kim from A Fresh Cup of Coffee for Everyday Images/October Prompts
~~~~~
More photos, less words.
leaf or leaves
at home (monthly)
harvest
gold as in golden anniversary
doorway (quarterly)
on my plate (quarterly)
Something that is on my plate this time of year is clearing out the flower beds in front and back of our property.
We have company coming today from Southern California and are looking forward to time to catch up with each other. My computer time will be limited.

Pear Tart

We had a pear tree and it seemed all the pears liked to ripen in the same week. Coming up with recipes to use up the pears was a challenge. This pear recipe was one deemed a keeper by my family.

Crust:
1-1/2 cups flour
1/2 cup quick oatmeal
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, packed lightly
3/4 cup unsalted butter-cut into small cubes
1 egg yolk

6-7 fresh pears
juice from half a lemon
2 tablespoons sugar

Cut the pears lengthwise into quarters, core the pear, and slice into smaller sections, about 8 slices per pear.You’ll need 6-7 pears for this recipe. After the pears are sliced put them into a bowl and add the lemon juice and sugar and toss lightly. This will allow them to juice slightly.

Preheat oven to 400 degrees.

Combine flour, oatmeal, walnuts, and sugar, butter and egg yolk in bowl. Mix ingredients until they are a crumb size. You can use a mixer.

Pour the mixture into a 10 inch tart pan and press to an even layer coming up the sides of the pan, also.

Arrange the pear slices starting on the outside edge going around in a circle and then start the center circle with the remaining pear slices. Save the pear juice left in the bowl to brush the pears when the tart is fully cooked and out of the oven. This will add a nice sheen to the tart. If you don’t have enough juice for this step add a little water and sugar to the pear juice you have and cook it on the stove top till it thickens slightly.

Bake the tart for 35-40 minutes or until it’s lightly browned. Remove from oven, cool slightly and enjoy warm or after it has cooled completely. It would be nice with a dollop of whip cream or a la mode.

Note: I reserved a tablespoon of the crumb crust to add on top of the pears in the center of the pan before baking the tart. That is an optional step.

 

Caramel Pecan Cookies

Caramel Pecan Cookies
These might seem a little involved to make, but they are worth it.

Basic Butter Cookies for Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  1. Whisk together flour, baking powder, and salt in a small bowl.
    Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a hand held mixer. 
  2. Beat in egg and vanilla. 
  3. Reduce speed to low, then add flour mixture and mix until just combined.
  4. Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
  5. Press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers. 
  6. Chill until firm, about 20 minutes.
    While crust chills, put oven rack in middle position and preheat oven to 375 degrees F.
    Bake crust until golden brown, about 30 minutes. 
  7. Cool in pan on a rack 20 minutes. (Leave oven on.)

Caramel pecan topping:

  • 1 1/2 cups sugar
  • 1 cup heavy cream
  • 3/4 stick (6 tablespoons) unsalted butter, cut into bits
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecans (1/2 pound), toasted, cooled, and coarsely chopped

To make topping while crust cools:

  1. Cook sugar in a 2 1/2 to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
  2. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously).
  3. Cook over moderately low heat, stirring, until caramel is dissolved.
  4. Remove from heat and stir in butter, vanilla, salt, and pecans.
  5. Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes.
  6. Cool completely in pan on rack, about 2 hours.
  8. Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.
  9. Caramel pecan cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.

Adieu to Summer Hodgepodge

A summer sea scape dinner party to celebrate the end of summer from our deck in our former home. This is also a nod to Addy’s creative under the sea outfit at the Feis. (End of post)

It’s time for Wednesday Hodgepodge and Joyce has a fresh batch of questions to prove it.

Dinner parties were mentioned in one of our questions so here are a collection of dinner parties from the past with the Mennonite Girls Can Cook in Canada.

1.  Are you more life of the party or more party pooper? If your answer is somewhere in the middle which side of the middle do you lean towards more? 

I think I’m a little above middle, more toward life than pooper. 🙂 I might be one of the first ones to say goodnight these days.

Birthday party, beach party, cocktail party, dinner party, charity fundraiser, surprise party, costume party, garden party, Christmas party, reunion...what’s your favorite kind of party? 

Dinner party and Christmas Party are my favorites!

2. Cheese, wine, and balsamic vinegar all improve with age. What would you personally add to the list? 

Personally I believe human beings, relationships, marriage, and friendships should all improve with age. Most importantly, my faith and trust in Christ should improve with age and I should be more like Christ each new year. This is challenging and humbling and something I’d never attain to without the Holy Spirit, our Helper.

3. How do you feel about your birthday? How do you want to be celebrated? Or don’t you? 

I enjoy my birthday regardless of fanfare. I do enjoy having special meals with loved ones to celebrate my birthday. I’m past needing or wanting gifts other than good times with family and friends. A card or note or text is gift enough.

4. What remarkable feat, interesting piece of trivia, or historical event occurred on your birth day and month? Not necessarily your same birth year, just the same date/month. 

March 14th: It is Pi (π) day, 3.14.

In 1942 Anne Miller became the first American patient to be treated with Penicillin on this day.

5. Share two good things about your life right now. 

Right now my health is good (I do have some typical old lady aches and pains) and my life in the country is good. I’m where I’m supposed to be. It is so good to be in the same town as our grandchildren.

6. Insert your own random thought here. 

On Friday I’ll share more about Addy’s first Irish Feis!

This outfit isn’t representative of an Irish Feis but it played a special role in a creative dance challenge (Water, Under the Sea) at the end of the festival (feis).

Puff Pastry Treats

Here are some very easy recipes using puff pastry that I buy from the freezer aisle at the grocery store. These puff pastries come in handy when you need a fast and easy dessert or appetizer or even a breakfast treat.

I got this first idea from the Pioneer Woman and since apples are always in abundance I decided to start with an easy apple puff pastry treat.

4 apples cored cut in half and sliced.
1 cup brown sugar
Dash of salt
Juice of half a lemon
1 sheet of puff pastry thawed
1/4 cup chopped pecans

Preheat oven to 400 degrees.
Mix brown sugar, salt and lemon juice together.
Prepare apples.
Gently mix in the apple slices with the brown sugar mixture.

Place sheet of puff pastry on parchment paper lined sheet pan.
Cut the pastry sheet in half
Arrange apple slices down the center of each sheet.
Bake for 20 minutes or until the pastry is golden
Sprinkle the pecans over the apples on each half sheet of apple pastry.

For an extra treat drizzle with your favorite caramel sauce that has been heated.

Tomato, Tarragon & Cheese Puff

1 sheet puff pastry
2 cups grape tomatoes, sliced.
1-1/2 cups of your favorite cheese grated (I used Gruyere)
1 Tbsp. Olive Oil
1/4 cup tarragon or basil leaves, roughly chopped
Salt and Pepper to taste

Preheat oven to 400 degrees F.
Place sheet of puff pastry on parchment lined sheet pan.
Use a fork to punch holes all across the surface.
Scatter the tomatoes over the pastry.
Salt and pepper the tomatoes.
Top with your cheese choice.
Drizzle with olive oil.
Bake until pastry is golden brown, approx. 20 minutes or longer.
Let stand 5 minutes and then top with the roughly chopped tarragon or basil.
Slice and serve immediately.

This could be a meal for two or an appetizer selection for a small group.

This weekend is a full one and I’ll be away from my computer for a good spell of time. I’ll catch up with y’all next week!

Banana Blueberry Bread

We had a blueberry bush on our property in Kenmore and while we lived there I decided to combine some of the fresh berries with banana to make this loaf.

Ingredients:

  • 2-1/2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup walnuts
  • 1 cup sugar
  • 1/3 cup soft butter
  • 1 egg
  • 2 medium ripe bananas, cut up
  • 1/2 cup milk
  • 3/4 cup fresh blueberries

Method:

  1. Preheat oven to 350 degrees F.
  2. In medium bowl, sift together the flour baking powder and salt, set aside.
  3. Using a blender chop the walnuts and add them to the flour mixture.
  4. Put the sugar, butter, egg, bananas and milk in the same blender container that you chopped the walnuts in.
  5. Blend on medium for 15 seconds or so stopping the motor to push the bananas down if needed.
  6. Pour over the dry ingredients and mix for a few strokes then fold in the blueberries and mix carefully till well moistened.
  7. Pour batter into greased loaf pan, 9x5x3.
  8. Bake in preheated oven for 55-60 minutes or until tester comes out clean.
  9. Cool on rack.
  10. Serve warm with butter or cream cheese.

Yield: 1 loaf

The Road We Traveled

Our route for this one day road trip took us along Hwy 395 north across the Columbia River and then along the Kettle River to Boulder Creek Road. It was about 25 miles to Boulder Creek Road from home and then another 22 miles on Boulder Creek before we dropped into Curlew at Hwy 21. The Boulder Creek part of our trip took us over the Kettle River Range. In Curlew we crossed the highway and continued on Kettle Road along the Kettle River north to Customs Road crossing the Kettle river and continuing north to the Midway Border Crossing. This was another 16 miles.

There were warning signs along the road about range animals.

Approaching the highest elevation of our journey we met up with a slow full cement truck but luckily he pulled off a little after the pass and we were on the road alone again.

This section of the range was devastated by a fire in the recent past.

Back in lower elevations we dropped into Curlew.

We drove through the historical section of the little town.

It was very sleepy with no one about and few businesses still in operation.

Back along the Kettle River we continued up to the Border crossing.

We got to the tiny border crossing way too early so we circled back to try to find some spot that might include some restrooms.

Hooray for Beal Park and their humble offering.

The reflected views on the Kettle river were nice.

The Kettle River begins its journey to the Columbia River at Holmes Lake in British Columbia. It first enters the U.S. at Midway in Ferry County, Washington. It then loops down, south east, to Curlew, WA.; then heads north east to Danville, where it crosses back into Canada. The Kettle River then re-enters the U.S. at Laurier in Stevens County, where it proceeds south to join with the Columbia River, near Boyds, Washington. 

Back to the Border and we were the first crossing of the day. I wonder just how many crossings they encounter?

We enjoyed seven and a half hours with our friends at a campground about 1.4 Kilometers from the border crossing (that is under a mile) before we turned around and reversed our route home. (I shared our time with more photos here)  Those hours seemed to pass quickly. The campground was situated along the Kettle River. This road trip seemed centered on the Kettle River.

Our border crossings coming and going were both pleasant exchanges with the agents.

We saw more of the fire damage on our way home.

We were across the border by 4:30 pm and home by 6pm. It was a good full day.

To Canada!

On Friday the 29th of August we left early for a little road trip to Canada to meet up with a couple of the Mennonite Girls and their husbands who were camping close to the border in Midway, B.C. We traveled new roads to us.

Instead of deer, we were on the lookout for cattle along Boulder Creek Road.

Today I’ll share the destination and the time with our friends and tomorrow I’ll show more of the sites along the way.

Our route was well marked. In the near future, I’ll share what we learned about Ranald MacDonald, too.

We knew this small border crossing closed at 5pm but we didn’t realize it didn’t even open until 9am. We were early so we tracked back to the little town of Curlew and we were pleased to see this sani-can!

Thank you, Beal Park, for your facilities.

We were back at the border crossing at 9am and were welcomed into Canada with a tip that we should be back to the crossing at 4:45pm to insure that the border wouldn’t be closed.

We found Lovella and Judy’s campsite which was about 3 minutes from the border and it was so good to see our friends face to face.

The table was set for our breakfast together.

Judy and Lovella served us a feast!

After our delicious breakfast we played a few rounds of Skyjo!

We had a good catch up time and we might have solved some world problems.

We had another fabulous meal together that we called linner before we said our goodbyes and headed for the border!

Our Linner even came with dessert, fruit filled perishky!

It was such a nice time together but it was time to wave goodbye and head to the border.

Thank you, friends, for your hospitality at your home away from home.

We crossed the border after a nice chat with the border agent and made it home by 6pm.

Saturday was a stay at home and relax day. Sunday we were in church and afterwards stayed inside because of smoke from a few fires burning in our area.

We can’t see our beautiful mountains.

These fires are about 12 miles north of us.

This photo above is from our county fire agency. The fire is in rugged areas that are hard to get to. We are hoping all the agencies and volunteers fighting these fires make progress today. Such hard intense work.

Another photo from Northeast Washington Fire Information Group. This was the caption for this mornings briefing;

Crown Creek – Blackhawk Mtn Fires
Good morning from Fire Camp in Colville and 0600 morning briefing. About 550 crews have arrived to help engage and manage the fire, with more crews arriving throughout the day. 550? That is about 10% growth for the city of Colville.
What an amazing turnout!

Today is Labor Day here in the USA and Canada and we also welcome September! School in our area will start tomorrow and Awana starts on Wednesday.

Hope all is well in your corner of the world.